American Cookery

page 46

one ounce of cloves pounded, chop them all together, with two eggs very fine,
and add a gill of wine, season very high with salt and pepper, cut holes in your
beef, to put your stuffing in, then stick whole cloves into the beef, then put
it into a two pail pot, with sticks at the bottom, if you wish to have the beef
round when done, put it into a cloth and bind it tight with 20 or 30 yards of
twine, put it into your pot with two or three quarts of water, and one gill of
wine, if the round be large it will take three or four hours to bake it.

      For dressing Codfish.
Put the fish first into cold water and wash it, then hang it over the fire and
soak it six hours in scalding water, then shift it into clean warm water, and
let it scald for one hour, it will be much better than to boil.

To boil all kinds of Garden Stuff. In dressing all sorts of kitchen garden
herbs, take care they are clean washed; that there be no small snails, or
caterpillars between the leaves; and that all the coarse, outer leaves, and the
tops that have received any injury by the weather, be taken off; next wash them
in a good deal of water, and put them into a cullender to drain, care must
likewise be taken, that your pot or sauce pan be clean, well tinned, and free
from sand, or grease.

      To keep Green Peas till Christmas.
Take young peas, shell them, put them in a cullender to drain, then lay a cloth
four or five times double on a table, then spread them on, dry them very well,
and have your bottles ready, fill them, cover them with mutton suet fat when it
is a little soft; fill the necks almost to the top, cork them, tie a bladder and
a leather over them and set them in a dry cool place.

      To boil French Beans.
Take your beans and string them, cut in two and then across, when you have done
them all, sprinkle

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