VER DRINK. To make a refreshing drink in a fever, put into a stone jug
a little tea sage, two sprigs of balm, and a small quantity of wood
sorrel, having first washed and dried them. Peel thin a small lemon, and
clear from the white; slice it, and put in a bit of the peel. Then pour
in three pints of boiling water, sweeten, and cover it close.--Another
drink. Wash extremely well an ounce of pearl barley; shift it twice,
then put to it three pints of water, an ounce of sweet almonds beaten
fine, and a bit of lemon peel. Boil the liquor smooth, put in a little
syrup of lemons, and capillaire.--Another way is to boil three pints of
water with an ounce and a half of tamarinds, three ounces of currants,
and two ounces of stoned raisins, till nearly a third is consumed.
Strain it on a bit of lemon peel, which should be removed in the course
of an hour, or it will infuse a bitter taste.

FILLET OF VEAL. Stuff it well under the udder, at the bone, and quite
through to the shank. Put it into the oven, with a pint of water under
it, till it comes to a fine brown. Then put it in a stewpan with three
pints of gravy, and stew it quite tender. Add a tea-spoonful of lemon
pickle, a large spoonful of browning, one of ketchup, and a little
cayenne; thicken it with a bit of butter rolled in flour. Put the veal
in a dish, strain the gravy over it, and lay round it forcemeat balls.
Garnish with pickle and lemon.

FINE CAKE. To make an excellent cake, rub two pounds of fine dry flour
with one of butter, washed in plain and then in rose water. Mix with it
three spoonfuls of yeast, in a little warm milk and water. Set it to
rise an hour and a half before the fire, and then beat into it two
pounds of currants, carefully washed and picked, and one pound of sifted
sugar. Add four ounces of almonds, six ounces of stoned raisins chopped
fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a
lemon shred very fine, a glass of wine, one of brandy, twelve yolks and
whites of eggs beat separately, with orange, citron, and lemon. Beat
them up well together, butter the pan, and bake in a quick oven.--To
make a still finer cake, wash two pounds and a half of fresh butter in
water first, and then in rose water, and beat the butter to a cream.
Beat up twenty eggs, yolks and whites, separately, half an hour each.
Have ready two pounds and a half of the finest flour well dried and kept
hot, likewise a pound and a half of loaf sugar pound