ADDITIONS, 
33$ 
A turkey , &c. in jelly. 
80 iL a turkey or a fowl as white as you can, let it ftand till 
cold, and have ready a jelly made thus: take a fowl, (kin it* 
take off all the fat, don’t cut it to pieces, nor break the bones; 
t ike four pounds of a leg of veal, without any fat or (kin, put 
it into a well-tinned fauce-pan, put to it full three quarts of wa¬ 
ter, fet it on a very clear fire till it begins to fimmerj be fure 
to fkim it well, but take great care it don’t boil. When it is 
well skirhmed* fet it fo as it will but juft feem to fimmcr, put 
to it two large blades of mace* halt a nutmeg, and twenty 
corns of white pepper, a little bit of lemon-peel as big as a fix- 
pence. This will take fix or feven hours doing. When you 
think it is a ftiff jelly, which you will know by taking a little 
out to cool, be fure to skim off all the fat, if any, and be fure 
not to ftir the meat in rhe fauce-pan. A quarter of an hour be¬ 
fore it is done, throw in a large tea fpoonful of fait, fqueeze in 
the juice of half a fine Seville orange or lemon ; when you think 
it is enough, drain it oft' through a clean fieve, but don't pour 
it off quite to the bottom, for fear of fettlings. Lay the turkey* 
or fowl in the difti you intend to fend it to the table in, then 
pour this liquor over it, let it ftand till quite cold, and fend it to 
table. A few aftertian flowers ftuck here and there looks pret¬ 
ty, if you can get them; but lemon, and all thofe things are en¬ 
tirely fancy. This is a very pretty difh for a cold collation, or 
a fupper. 
All forts of birds or fowls may be done this way. 
To make citron . 
QUARTER your melon and take out all the infide, then put 
into the fyrup as much as will cover the coat ; let it boil in the 
fyrup till the coat is as tender as the inward part, then put them 
in the pot with as much fyrup as will cover them. Let them 
ftand for two or three days, that the fyrup may penetrate thro’ 
them, and boil your fyrup to a candy height, with as much moun¬ 
tain wine as will wet your fyrup, clarify it, and then boil it to a 
candy height; then dip in the quarters, and lay them on a fieve to 
dry, and fet them before a flow fire, or put them in a flow oven 
till dry. Obferve that your melon is but half ripe, and whea 
they are dry put them in deal boxes in paper. 
To candy cherries or green gages . 
DIP the ftalks and leaves in white-wine vinegar boiling, then 
fc*]d them in fyrup; take them out and boil them to a candy 
height; 
