To make Sham Turtle {This recipe has been crossed through}

Take a Calves Head with the Skin on; scald it, & dress it; then cut it in peices from the Bone, season it with black Pepper & Salt, a little Nutmeg & Mace, & some Chian Pepper; some Parsley, Thyme, & sweet Marjoram shred small & mixt with it; Put it into your Baking Dish, with a full Pint of Mutton Gravey; & when tis half baket, add a Pint of Madeira. When quite baket, garnish it with Force Meat Balls, slicet Lemmon, & hard eggs.

To stew Lamprey

Skin them, & take the string out of the Back; wash 'em very clean; season 'em wth a little Pepper & Salt; put them into your Stew-pan wth a little Gravey & Water, 2 or 3 Anchovies, a few Cloves & Mace, 2 or 3 Onions, a bunch of Thyme, & a little Lemmon Peel; stew of bake altogether, till the Flesh is tender; then take them out of the Liquor, & put 'em into a Pot; stew up the Liquor till you think it will Jelly; then pour it on the Fish. When cold, tye all down with a Bladder. They will keep a week or 10 days. When you use them, stew 'em up in the Jelly with a little Clarett & Butter.

To Pot Mushrooms

Take of the best Mushrooms, & rub them with Flannel; those that will not rub, peel, & take out the Gills; throw them into Water as you do them; when all are done, wipe them dry, & put 'em into a Sauce-pan with a Handfull of Salt, & a peice of Butter, & stew them till they are enough, shakeing them often, for fear of burning. Then drain them from the Liquor; & when they are cold, wipe them dry, & lay them in the Pot, one by one, as close as you can. When the Liquor is allmost cold, pour it into the Mushrooms; & when quite cold, cover 'em. When you use them, clean them from the Butter, and stew them in Gravey, thicken'd; or in a white Sauce, as when fresh. You may add a little Catchup in the Sauce, if you Please.

To keep Mushrooms all the Year

Take small Mushrooms & rub them with Flannel, throw 'em into Water; just give them a boyl up; & when cold, put 'em into Brine that will bear an Egg. When the Brine is cold, put 'em into small Pots, & cover 'em with Mutton Suet, or Butter. Freshen 'em the night before you use 'em, in warm Water; changing it as often as you find occasion. The Pots must hold no more than you use at once, for they will not keep after being open'd.

Fish Sauce to keep the whole Year

Take 24 Anchovies, chop them Bones & all; put to them 10 Shalots, & handfull of scrapet Horse-radish, 4 blades of Mace, a Quart of Rhenish Wine, a pint of good White Wine, (or Clarett, if you wou'd have it of a dark colour) a Pint of Water, a whole Lemmon; cut in slices. the Seeds taken out; half a Pint of good Anchovy Liquor; 12 Cloves, 40 Pepper-Corns, Boyl all these, in a Silver, or Bell-Metal Skellit, till it comes to a Quart. Then strain it off into a Bottle, & when cold, stop it close for use. When you use it, put sufficient to your Taste, into melted Butter, & mix it well together.