A turkey, &c. in jelly.
BOIL a turkey or a fowl as white as you can, letic ftand till cpldj and have ready a jelly made thus: take a fowl, fkin itt • • V take off all the fat, don't cut it to pieces, nor break thebonesj { I take four'pounds of a leg of veal, without any fat or (kin, puc it into a well-iinned fauce pan, put to it fu!l three quarts of wa« cri fet it on a very clear fire tiU it begins to fimmers befure to fkim it well, but take great care it don't boiU When it is . k. well fkinomrd, fet it fo as it will but juft Teem to fimmer, put to it two large blades of mace, half a nutmeg, and twenty % • l;^ corns of white pepper, a Utile bit of lemon-peel as big as a fix« pence. This will take fix or feven hours doing* VVhen yoa think it is a ftifF jelly, which you will know by taking; a little out to cool, be lure to (kirn off all the fat, if any, aqd be fure not to ftir the meat in the fauce-pan. A quarter of at) hour before it is done, throw ia a large tea fpoonful of fait, fquceze in the juice of ha*f a fine Seville orange or lemon; when you think it is enough, Hrain it o(F through a clean fieve, but don't pour it.oflF quice to the bottom, for fear of fcttlings. Lay the turkey (pr fowl in the difh you intend to fend it to the'table in, thengpur this liquor over It, let it ftand till quite cold, and fend ittp table. A few naftf i tian flowers ftuck here and there looks pretty, if you can get f hem j but lemon, and all ihofe things are 'A entirely. fancy. This is, a very pretty Jilh for a cold collation, ji or a fupper.
All forts of birds or fowls may be done this way. * t
To make citron.
QUARTER your meloa and take out all ths infide^ then put into the fyrup as much as will cover the coat ; let it boil in ^ ihe fyrup till the coat is as tender as the inward parr, then put - -X them in the pet with a^ much fyrup as will cover them. Let them ft'and for two or three days, that the fyrup may penetrate thro* them, and boil your fyrup to a candy height,.wicb as much mountain wine as v/ill wet your fyrup, clarify it, and then boil it to a candy height ; then dip in the quarters, and lay them on a fieve to dry, and fet them before a flov/ fire, or put them in a llowoven till dry. Obferve that your melon is but half ripCj . and when they aie dry put them in deal boxes in paper.
To candy cherries or green gages.
DIP the ftalks and leaves in white-wine vinegar boiling, then fcald them in fyrup; take them out and boil them to a candy
height; .