A Fricacy of Veal

Cut off of a leg of Veal about 4 lb & 1/4, in as thin slices as you can. Put it in cold Water for a 1/4 of an hour, then let the Water run off thro' a sieve. Put to yr Veal a pint of fresh Water & a bit of Butter, set it over the fires, stirring it up till it boyls a little then run the liquor off, & have ready some hot Cream & a little drove Butter, put yr Veal to it, & add some Nutmeg grated, & Mace, a little Anchovy, yr juice of a lemmon, & Salt to your taste, thicken it with a little Flour, or ye yolks of 2 Eggs; but if with Eggs, yr lemon must be put in, but just before yr dress it up.

To make a Rice Pudding

Take  a pd of Rice, beat it very fine, wetting it with a little Milk as you beat it, else you cannot make it fine enough; then  take 2 quarts of Cream & set it on yr fire, & when it boyls stir in the Rice, let it boyl till 'tis as thick as Hasty Pudding then take it off the Fire; the next day put to it eight Eggs, & a 1/4 of a pd of Beef Suet shred very fine, with Nutmeg, Sugar & Sack to your taste; add Candy'd Sweetmeats cut in long slices. Mix all these together and put it into your pan, which must be well butter'd and flower'd. Take care it be not over bak't

To make Raison Wine

Take 24 lb of Malaga Raisons, pick 'em clean, & chop 'em small, put to 'em 16 Quarts of Spring Water well boyl'd & scalding hot; stir it well once a day for a fortnight, then press yr Raisons well either in a Press, or thro' a hair Sieve with yr hands to get all the goodness out of 'em; strain it thro' a Flamner Bag , & put it in a White Wine, Sack, or Brandy Vessel or Rumlet & when it has done working wch may be abt a Month or 6 Weeks time, stop it up close fr about a month or 2, after rack it off into another

A good plain Pudding  +

A full Pint of Milk, 4 good spoonfulls of Flower, 3 Eggs & a little Salt. Tye it reasonably tight in yr Bagg, & Boyl it 2 hours. The more you mix it together, ye better 'twill be, & the lighter. If you make it of Cream, 4 eggs & 2 spoonfulls of Flower will do