Onions should
always be kept in reserve, because it is not every one that like their
relish, nor is Oil agreeable to every one; but where Oil is not liked, the
Yolks of hard Eggs, bruis'd and mix'd with the Vinegar, may be used as
above. The difficulty of getting good Oil in _England,_ is, I suppose, the
reason why every one does not admire it; for I was once of opinion I could
never like it: but when I was once persuaded to taste such as was of the
best sort, I could never after like a Sallad without it. The best Oil that
I have met with in _England,_ is at _Mr. Crosse's,_ a _Genouese_ Merchant,
at the _Genouese Arms_ in _Katherine-Street,_ in the _Strand, London._
As for the ordering of the above Animals and Vegetables for the Table, we
may find Directions in this Work.
In this Month gather Elder-Flowers when they are dry, and pick them from
the Stalks; let them dry in the Shade, and then put an Ounce to each Quart
of White-Wine Vinegar, to stand in the Vinegar for two Months, then pour
the Vinegar from them for use.
About the end of this Month is a proper time to make Sage-Wine, which is a
very pleasant one, and I think worthy a place among the best Receipts.
To make Sage-Wine. From Mrs. _E. B._
To three Gallons of Water put six Pounds of Sugar, boil these together, and
as the Scum rises take it off, and when it is well boiled put it in a Tub
boiling hot, in which there is already a Gallon of red Sage Leaves clean
pick'd and wash'd; when the Liquor is near cold, put in the Juice of four
large Lemons, beaten well with a little Ale Yeast, mix these all well
together, and cover it very close from the Air, and let it stand forty
eight Hours; then strain all thro' a fine Hair-Sieve, and put it into a
Vessel that will but just hold it, and when it has done working, slop it
down close, and let it stand three Weeks or a Month before you bottle it,
putting a Lump of Loaf-Sugar into every Bottle.
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