made Plain and Eajyl 24 i 
To make fijh-fence to keep the whole year. 
YOU mtift take twenty-four anchovies, chop them, bones 
and all, put to them ten fhalots cut fmall, a handful of fcraped 
horfe-raddift, a quarter of an ounce of mace, a quart of white 
wine, a pint of water,- one lemon cut into flices,* half a pint of 
anchovy liquor, a pint of red wine, twelve cloves, twelve pep¬ 
per-corns. Boil them together till it comes to a quart; ftrafri 
it off, cdver it clofe, and keep it in a cool dry place, two fpoon- 
fuls will be fufficient for a pound of butter. 
It is a pretty fauce either for boiled fowl, veal, &c. or in the 
room of gravy, lowering it with hot watery and thickening it 
with a piece of butter rolled in flours 
To pot dripping to fry fijh^ meat , or fritters^ &c. 
TAKE fix poundsof good beef-dripping, boil it in foft watery 
ftrain it into a pan, let it ftand till cold ; then take off the hard 
fat, and fcrape off the gravy which flicks to the infide. Thus 
do eight times 5 \vhen it is cold and hard, take it off clean 
from the water, put it into a large fauce pan, with fix bay- 
leaves, twelve cloves, half a pound of fait, and a quarter of a 
pound of whole pepper. Let the fat be all melted and juft hot, 
let it ftand till it is hot enough to ftrairi through a five into the 
pot, and ftand till it is quite cold, then cover it up. Thus you 
may do what quantity you pleafe. The beft way to keep any 
fort of dripping is to turn the pot upfide down, and then no rats 
can get at it. If it will keep on (hip-board ; it will make as fine 
puff-paft^ cruft as any butter can do, or cruft for puddings, &c. 
To pickle mujhrooms for the fea> 
WASH them clean with a piece of flannel in fait and water, 
put them into a fauce-pan and throw a little fait over them. Let 
them boil up three times in their own liquor, then throw them 
into a fieve to drain and fpread them on a clean cloth ; let them 
lie till cold, then put them in wide-mouthed bottles, put in with 
them a good deal of whole mace, a little nutmeg diced, and a 
few cloves. Boil the fugar-viriegar of your own making, with a 
good deal of whole pepper, fome races of ginger, and two cr 
three bay-leaves. Let it boil a few minutes, then ftrain it, when 
it is cold pour it on, and fill the bottle with mutton fat fried 5 
cork them, tie a bladder, then a leather over them, keep it down 
dofe, and in as cool a place as pofiible. As to all other pickles, 
you have them in the chapter of Pickles* 
R To 
