Appendix to the Art of Cookery . 367 
with the feafoning; then you may either roaft or flew it, but 
5 tis beft ftewed, and add a good deal of onion and parfley chop¬ 
ped fine, fome white wine, a little catchup, truffles and morels, 
a little good gravy, a piece of butter rolled in flour, or a little 
oil, in which the meat and onions ought to ftew a quarter of an 
hour before the other ingredients are put in : then put all in, 
and ftir it together, and let it ftew till you think it enough. 
This is a good pickle in a hot country, to keep beef or veal that 
is dreffed, to eat cold. 
How to make cyder. 
AFTER all your apples arebruifed, take half of your quan¬ 
tity and fqueeze them, and the juice you prefs from them pour 
upon the others half bruifed, but not fqueezed, in a tub for the 
purpofe, Having a tap at the bottom ; let the juice remain upon 
the apples three or four days, then pull out youf tap, and let 
your juice run into fome other veil'd fet under the tub to receive 
it; and if it runs thick, as at the fir ft it will, pour it upon the 
apples again, till you fee it run clear ; and as you have a quan¬ 
tity, put it into your vefTel, but do not force the cyder, but let 
it drop as long as it will of its own acccord : having done this, 
after you perceive that the Tides begin to work, take a quantity 
of ifinglafs, an ounce will ferve forty gallons, infufe this into 
fonle of the cyder till it be diffolved ; put to an ounce of ifing- 
glafs a quart of cyder, and when it is fo diffolved, pour it into 
the veil'd, and ftop it dofe for two days, or fomething more; 
then draw oft’ the cyder into another veffd : this do fo often till 
you perceive your cyder to be free from all manner of fediment, 
that may make it ferment and fret itfelf: after Cbriftmas you 
may boil it. You may, by pouring water on the apples, and 
preffing them, make a pretty fmall cyder: if it be thick and 
muddy, by ufing-ilinglafs, you may make it as clear as the reft; 
you mu ft diffolve the ifinglafs over the fire, till it be jelly. 
For fining cyder . 
TAKE two quarts of (kim-milk, four ounces of ifinglafs, 
cut the ifinglafs in pieces, and work it lukewarm in the milk 
over the fire ; and when it is diffolved, then put it in cold into 
the hogfhead of cyder, and take a long flick, and ftir it well 
from top to bottom, for half a quarter of an hour. 
After 
