To Pickle Herrings

Take fresh Herrings, gut 'em & take out the Bellys, then sprinkle Salt upon 'em & in 'em; & let 'em lye 3 days; then take a Quart of Clarett, & a Pint of white Wine Vinegar, & when they are drain'd well season 'em with Salt, Pepper, Cloves, Mace & Nutmegs. Put 'em close in a Pot. Boyl your Pickle, & pour it boyling hot upon them, covering 'em close 8 or 9 days. Stop 'em close & tye a leather over the Pot, & let 'em not be open'd for a Month or 2. The quantity of Pickle will bear 2 doz: Herrings.

This Pickle is as good as Anchovie in any Sauce; & so is the Fish, particularly for Mutton, wch you may stuff as you do Oysters. Eat 'em with Oyl & Vinegar.

To make a Rice Cake, exceeding good +

Take 16 Yolks & 8 whites of Eggs, beat 'em a little; then put to 'em lb of fine sugar, & beat it a qr of an hour; then put in a pd of very fine Rice Flower & the rind of a Lemmon grated; & beat all together a full hour. Butter yr Hoop, an hour will bake it.

A Made Dish, for a corner, or Supper side Dish

Take what quantity of Eggs you please, both Yolks & Whites, beat 'em well, put 'em over the fire with a little Salt & some Water; when they are near done enough, cut yr Asparagrass in little peices,(they being first boyld) & mix 'em up with yr Eggs; set em on the Fire again & serve 'em up on dry Toasts.

Harries of Mutton

Take a Neck or Loyn of Mutton, cut it into 6 peices, season it with Pepper & Salt; then pass 'em on both sides in a Frying Pan, or Stew Pan, put to 'em some good Broth & a Faggot of Herbs, some Carrots & Turnips fry'd, & 2 dozen of Chesnuts blanch't; & 2 or 3 small Lettice; stew all this well together: Then put in half a dozen small round Onions & when very tender serve away. Skim off the Fat very clean. Garnish with forc'd Lettice, & Turnips & Carrots slic'd

The best way of making Catchups

Break yr Mushrooms very small, put amongst 'em a large quantity of Salt, so let 'em stand about 24 hours, then boyl it together; then strain it thro' a Cullender or Sieve, squeeze your Mushrooms well to get out all the juice; then boyl it & scum it very well; then strain it thro' a Jelly-Bagg; then boyl it again very well, with a good quantity of all sorts of spice, except Cinnamon, & more Salt if need be; When 'tis cold, Bottle it wth ye Spice