If you
think this worth your Notice,
_I am,
Your humble Servant._
S. F.
To preserve _Pidgeons_ another way. From the same.
Take Pidgeons fresh kill'd; wash them from the Blood, and take off the
Flesh, as clean as you can from the Bones, and discharge all the Inside:
then season them well with Pepper and Salt, with a little Mace and Nutmeg
grated, and boil them in equal quantities of Vinegar and Water, till they
are very tender with Cloves, or other Spice, as you like, and if you add a
Bay-leaf or two it will be better. When your Pidgeons are boil'd tender
enough, take them from the Fire, and when the Liquor is cold, lay your
Pidgeons in a large Gally-pot, and pour the Liquor upon them, and cover
them up close with Leather, and they will keep a long time.
An Attempt to preserve _Cucumbers,_ for Stewing, in the Winter. From the
same.
Sir,
You have often told me, that you was a Lover of Cucumbers, and more
especially stew'd, than any other way; which I find many others of my
Friends come into. I propose, that you should pare and slice Cucumbers as
usual for stewing; and then with a little Salt and Pepper, with their own
Liquor stew them in a Sauce-Pan till they are a little tender; then pour
them into a Cullendar, and when they are drain'd well from the Liquor, boil
some White Wine, with Water, half one, and half the other, with whole
Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot,
and pour the Liquor over them: and, if you put a little Oil upon the
Liquor, I am persuaded they will keep several Months.
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