This Month Barberries are ripe and fit for pickling; they make a pretty
Garnish, and are prepared as follows.
To pickle Barberries, or Pipperages, as call'd in some places.
Gather your Barberries in dry Weather, and lay them in their Bunches into
an earthen glazed Pot, then boil a quantity of Water made strong with Salt,
scumming it as it rises, and let it stand to be quite cold; then pour it
upon the Barberries, so as to cover them an Inch, and cover it close. Some
use half Vinegar and half Water for this Pickle, but it is at every one's
pleasure, I think one is as good as the other.
Partridges are now in Season, and are prepared after several manners; some
of the principal are the following.
Boil'd Partridges with stew'd Sallary, from Lady W------.
The Partridges being clean'd and trussed, boil them tender, and make the
following Sauce for them. Take half a score large Sallary Plants that are
well whiten'd or blanched, boil them first in Water and Salt, and then stew
them tender with Gravey, Salt, some Pepper, and a Spoonful or two of White
wine; and when they are enough, thicken and brown the Sauce they are stew'd
in with burnt Butter, lay your Sallary at the bottom of the Dish, and your
Partridges upon that, then pour your Sauce over all, and garnish with
Lemmon or Orange slic'd.
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