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Classic
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page 208
at the fire, and laid on each. On the outside part of the herbs lay eggs fried
very nicely, and then trimmed round; or they may be served on the herbs, and the
liver garnished with the bacon separately.
To preserve Suet a twelvemonth.
As soon as it comes in, choose the firmest part, and pick free from skin and
veins. In a very nice sauce-pan, set it at some distance from the fire, that it
may melt without frying, or it will taste.
When melted, pour it into a pan of cold water. When in a hard cake, wipe it very
dry, fold it in fine paper, and then in a linen bag, and keep in a dry but not
hot place. When used, scrape it fine, and it will make a fine crust, either with
or without butter.
SWEETMEATS.
To green Fruits for preserving or pickling.
Take pippins, apricots, pears, plums, peaches while green for the first, or
radish-pods, French beans for the latter, and cucumbers for both processes; and
put them, with vine-leaves under and over, into a block-tin preserving-pan, with
spring-water to cover them, and then the tin cover to exclude all air. Set it on
the side of a fire, and when they begin to simmer, take them off, pour off the
water, and if not green, put fresh leaves when cold, and repeat the same. Take
them out carefully with a slice; they are to be peeled, and then done according
to the receipts for the several modes.
To clarify Sugar for Sweetmeats.
Break as much as required in large lumps, and put a pound to half a pint of
water, in a bowl, and it will dissolve better than when broken small. Set it
over the fire, and the well-whipt white of an egg; let it boil up, and, when
ready to run over, pour a little cold water in to give it a check; but when it
rises a second time, take it off the fire, and set it by in the pan for a
quarter of an hour, during which the foulness will sink to the bottom, and leave
a black scum on the top, which take off gently with
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