The Mussels
after they are well pick'd are flower'd and fryed in some places, and eaten
with Butter and Mustard, and the _French_ make rich Soups of them.
As this is a Season when we have plenty of Quinces, I shall insert the
following Receipt for making Wine of them, which is very pleasant.
To make Quince Wine. From Mrs. _E. B._
Gather your Quinces when they are dry, and wipe them very clean with a
coarse Cloth, then grate them with a coarse Grater or a Rasp, as near the
Core as you can; but grate in none of the Core, nor the hard part about it:
then strain your grated Quinces into an earthen Pot, and to each Gallon of
Liquor put two Pounds of fine Loaf-Sugar, and stir it till your Sugar is
dissolved; then cover it close, and let it stand twenty four hours, by
which time it will be fit enough to bottle, taking care in the bottling of
it that none of the Settlement go into the Bottles. This will keep good
about a Year; observe that your Quinces must be very ripe when you gather
them for this use.
Rabbits still continue in Season this Month, and besides the common way of
dressing them, they may be larded, and drest in the following manner; which
I had from a Gentleman in _Suffolk._ Make a Farce for them, like that
mentioned for the Belly of a Hare in the preceding Month, and order its
Management and Sauce as for a Hare.
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