MINCE PIES, Without Meat. — Chop fine 3 lbs. each of suet and apples, when pared and cored; wash and dry 3 lbs. of currants ; stone and chop 1 lb. of raisins ; beat and sift ij lb. of loaf sugar ; 12 ozs. of candied orange peel, and 6 ozs. of citron. Mix all well together with X oz. of nutmeg✪ Mince Pies, half the quantity of cinnamon, 6 or 8 cloves, and half a pint of French brandy ; cover close, and keep for use. MINT, to Cultivate. — This is done by parting the roots in spring ; or by planting cuttings in a moist soil dur- ing the summer months, and watering; them several times a day till they have taken root. Plant the cuttings 5 inches apart. MINT SAUCE.— Wash fresh gathered mint ; pick the leaves from the stalks ; mince them very fine, and put them into a sauceboat with a tea-spoon- ful of sugar, and 4 table-spoonfuls of vinegar✪ Mint Sauce. It may also be made with dried mint, or with mint vinegar. MINT VINEGAR.— Dry and pound X oz. of mint seed ; pour upon it a quart of the best vinegar✪ Mint Vinegar. Infuse 10 days, shaking well. MIR AN GU ES.— Whisk the whites of 9 eggs to a thick froth ; add the rind of 6 lemons grated fine, and a table-spoonful of sifted sugar✪ Mirangues ; then lay a wet sheet of paper on a tin, and with a spoon, drop the mixture in lumps separately upon it ; sift sugar over, and bake in a moderate oven, of a nice colour ; then put raspberry, apricot, or any kind of jam between two bottoms ; put them together, and lay them in & warm place to dry. MOCK BRAWN.— Boil a pair of neat’s feet very tender ; take the meat off, and have ready the belly-piece of pork salted with salt and saltpetre for a week✪ Mock Brawn. Boil this almost enough ; take out the bones, and roll the feet and the pork together. Then roll it very tight with a strong cloth and coarse tape. Boil it till very tender, then hang it up in the doth till cold ; after which keep MOC 265 MOU Ct In a sousing-liquor, thus made ; — Boil a quarter of a peck of wheat bran, a sprig of bay, and a sprig of rosemary, In a gallons of water, with 4 01s. of salt In it, for half an hour. Strain it and let it get cold. MOCK TURTLE. — Take a calf’s head with the skin on, cut it in half, and clean well ; half boil it, take all the meat off in bits, break the bones of the head, and boil them in some real and beef broth. Fry some shalot In butter✪ Mock Turtle, and dredge in flour to thicken the gravy ; stir this into the browning, and give it z or 2 boils ; skim it care- fully, and then put in the head ; put in also a pint of Madeira wine, and simmer till the meat is tender. About 10 min- utes before you serve, put in some basil, tarragon, chives, parsley, cayenne, pep- per and salt to your taste ; aJso 2 spoon- fuls of mushroom-ketchup and 1 of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Forcemeat balls, and small eggs, MOOR GAME, to Pot.— Pick, singe, and wash the birds ; dry, and season, inside and out, pretty high, with mace, nutmeg, allspice✪ Moor Game, to Pot, and salt. Pack them in as small a pot as will hold them, cover them with butter, and bake in a slow oven. When cold, take off the butter, dry them from the gravy, and put one bird into each pot, which should just fit. Add as much more butter as will cover them, but take care that it does not oil. The best way to melt it is by warming it in a basin set in a bowl of hot water.

AI-modernized reading of the original text

MINCE PIES, Without Meat. — Chop fine 3 lbs. each of suet and apples, when pared and cored; wash and dry 3 lbs. of currants ; stone and chop 1 lb. of raisins ; beat and sift ij lb. of loaf sugar ; 12 ozs. of candied orange peel, and 6 ozs. of citron. Mix all well together with X oz. of nutmeg, half the quantity of cinnamon, 6 or 8 cloves, and half a pint of French brandy ; cover close, and keep for use. MINT, to Cultivate. — This is done by parting the roots in spring ; or by planting cuttings in a moist soil during the summer months, and watering; them several times a day till they have taken root. Plant the cuttings 5 inches apart. MINT SAUCE.— Wash fresh gathered mint ; pick the leaves from the stalks ; mince them very fine, and put them into a sauceboat with a tea-spoonful of sugar, and 4 table-spoonfuls of vinegar. It may also be made with dried mint, or with mint vinegar. MINT VINEGAR.— Dry and pound X oz. of mint seed ; pour upon it a quart of the best vinegar. Infuse 10 days, shaking well. MIR AN GU ES.— Whisk the whites of 9 eggs to a thick froth ; add the rind of 6 lemons grated fine, and a table-spoonful of sifted sugar ; then lay a wet sheet of paper on a tin, and with a spoon, drop the mixture in lumps separately upon it ; sift sugar over, and bake in a moderate oven, of a nice colour ; then put raspberry, apricot, or any kind of jam between two bottoms ; put them together, and lay them in & warm place to dry. MOCK BRAWN.— Boil a pair of neat’s feet very tender ; take the meat off, and have ready the belly-piece of pork salted with salt and saltpetre for a week. Boil this almost enough ; take out the bones, and roll the feet and the pork together. Then roll it very tight with a strong cloth and coarse tape. Boil it till very tender, then hang it up in the doth till cold ; after which keep MOC MOU Ct In a sousing-liquor, thus made ; — Boil a quarter of a peck of wheat bran, a sprig of bay, and a sprig of rosemary, In a gallons of water, with 4 01s. of salt In it, for half an hour. Strain it and let it get cold. MOCK TURTLE. — Take a calf’s head with the skin on, cut it in half, and clean well ; half boil it, take all the meat off in bits, break the bones of the head, and boil them in some real and beef broth. Fry some shalot In butter, and dredge in flour to thicken the gravy ; stir this into the browning, and give it z or 2 boils ; skim it carefully, and then put in the head ; put in also a pint of Madeira wine, and simmer till the meat is tender. About 10 minutes before you serve, put in some basil, tarragon, chives, parsley, cayenne, pepper and salt to your taste ; aJso 2 spoonfuls of mushroom-ketchup and 1 of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Forcemeat balls, and small eggs, MOOR GAME, to Pot.— Pick, singe, and wash the birds ; dry, and season, inside and out, pretty high, with mace, nutmeg, allspice, and salt. Pack them in as small a pot as will hold them, cover them with butter, and bake in a slow oven. When cold, take off the butter, dry them from the gravy, and put one bird into each pot, which should just fit. Add as much more butter as will cover them, but take care that it does not oil. The best way to melt it is by warming it in a basin set in a bowl of hot water.

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