NASTURTIUMS, to Pickle. — Get them when very young. Steep in salt and water ; take them out, and put them into boiling salt and water, and boil a minute. Then pour upon them in the jar the best vinegar with what spices are most agreeable✪ Nasturtiums, to Pickle. Cover close. They will be ready in a week. NEAT’S TONGUE, to Boil. — “ Neat " is an old Saxon word, mean- ing animals of the ox kind. Soak it during the previous night. Dress it; put it into cold water. It will take 4 or 5 hours. A tongue out of the pickle need not be soaked, but it will require nearly the same time. An hour before it is dished up, take it out and blanch It ; boil again till tender. NEAT’S TONGUE✪ Neat's Tongue, to Boil, to Fri- cassee.— Boil the tongue till tender; then peel and cut into slices ; put them into a fryingpan with butter, and fry them brown. Pour the butter from the pan, and put in some good gravy, with sweet herbs, onion, garlic, pepper, salt, mace, and a wine-glassful of port wine. Simmer half an hour ; take out the tongue ; strain the gravy, and put all again into the pan with the yolks of two eggs well beaten, a little grated nutmeg, and some butter rolled in flour ; shake the whole well together, simmer five minutes, and put the tongue into the dish ; pour over it the sauce, and serve hot. NEAT’S TONGUE, to Fry.— Boil till tender ; cut it into slices, and season with nutmeg, cinnamon and mgar ; beat up the yolk of an egg with a little lemon-juice, and rub It over the sLices ; make seme butter boiling hot✪ Neat's Tongue, to Fry in the frying-pan, and put in the slices When done, serve with melted butter, sugar, and sherry' wine, made into a sauce. NECK OF MUTTON, to Taste like Venison. — Perforate the neck all over with little holes, and pout a bottle of port wine✪ Neck of Mutton, to Taste like Venison over it, and let it lie in the wine two or three days : turn it often ; then hang it three days in the open air, but not in the sun ; often wipe down with a cloth, to prevent it becom- ing musty. When being roasted, baste it with the wine it was steeped in ; put white paper, threefold, to keep in the fat ; roast it thoroughly, and then take off the skin', and froth it nicely, and serve. NECK OF PORK, Rolled to Roast. — Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread✪ Neck of Pork, Rolled to Roast, salt, pepper, and two or three berries of allspice over the inside ; then roll the meat as tightly as you can, and roast it slowly. NECTAR. — Chopped raisins, 3 lbs. ; raspberry jelly, 1 lb. ; loaf sugar, 5 lbs. ; two grated nutmegs, boiling water, 3 gallons. When cold, add oil of nutmeg, oil of caraway, and oil of cloves, of each, 10 drops ; add 3 lemons sliced✪ Nectar. Infuse 4 days. Strain, and add 1 quart of brandy or rum. Bottle. NECTARINES, to Preserve. — Peel, and cut them in two ; simmer them in boiling water till they float ; drain ; boil in clarified sugar till they cease simmering ; let them stay in till next day ; drain them out, and boil the sugar to the second degree✪ Nectarines, to Preserve, (see Sugar) ; add the fruit to it to boil a moment, and repeat the next day. Let the sugar and fruit incorporate two days before pot- ting, and keep the pan in a warm place : the proportion of fruit and sugar is in equal quantities.

AI-modernized reading of the original text

NASTURTIUMS, to Pickle. — Get them when very young. Steep in salt and water ; take them out, and put them into boiling salt and water, and boil a minute. Then pour upon them in the jar the best vinegar with what spices are most agreeable. Cover close. They will be ready in a week. NEAT’S TONGUE, to Boil. — “ Neat " is an old Saxon word, meaning animals of the ox kind. Soak it during the previous night. Dress it; put it into cold water. It will take 4 or 5 hours. A tongue out of the pickle need not be soaked, but it will require nearly the same time. An hour before it is dished up, take it out and blanch it ; boil again till tender. NEAT’S TONGUE, to Fricassee.— Boil the tongue till tender; then peel and cut into slices ; put them into a fryingpan with butter, and fry them brown. Pour the butter from the pan, and put in some good gravy, with sweet herbs, onion, garlic, pepper, salt, mace, and a wine-glassful of port wine. Simmer half an hour ; take out the tongue ; strain the gravy, and put all again into the pan with the yolks of two eggs well beaten, a little grated nutmeg, and some butter rolled in flour ; shake the whole well together, simmer five minutes, and put the tongue into the dish ; pour over it the sauce, and serve hot. NEAT’S TONGUE, to Fry.— Boil till tender ; cut it into slices, and season with nutmeg, cinnamon and mgar ; beat up the yolk of an egg with a little lemon-juice, and rub it over the slices ; make seme butter boiling hot in the frying-pan, and put in the slices When done, serve with melted butter, sugar, and sherry' wine, made into a sauce. NECK OF MUTTON, to Taste like Venison. — Perforate the neck all over with little holes, and pour a bottle of port wine over it, and let it lie in the wine two or three days : turn it often ; then hang it three days in the open air, but not in the sun ; often wipe down with a cloth, to prevent it becoming musty. When being roasted, baste it with the wine it was steeped in ; put white paper, threefold, to keep in the fat ; roast it thoroughly, and then take off the skin', and froth it nicely, and serve. NECK OF PORK, Rolled to Roast. — Bone it ; put a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice over the inside ; then roll the meat as tightly as you can, and roast it slowly. NECTAR. — Chopped raisins, 3 lbs. ; raspberry jelly, 1 lb. ; loaf sugar, 5 lbs. ; two grated nutmegs, boiling water, 3 gallons. When cold, add oil of nutmeg, oil of caraway, and oil of cloves, of each, 10 drops ; add 3 lemons sliced. Infuse 4 days. Strain, and add 1 quart of brandy or rum. Bottle. NECTARINES, to Preserve. — Peel, and cut them in two ; simmer them in boiling water till they float ; drain ; boil in clarified sugar till they cease simmering ; let them stay in till next day ; drain them out, and boil the sugar to the second degree, (see Sugar) ; add the fruit to it to boil a moment, and repeat the next day. Let the sugar and fruit incorporate two days before potting, and keep the pan in a warm place : the proportion of fruit and sugar is in equal quantities.

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Nasturtiums, to PickleNeat's Tongue, to BoilNeat's Tongue, to FricasseeNeat's Tongue, to FryNeck of Mutton, to Taste like VenisonNeck of Pork, Rolled to RoastNectarNectarines, to Preserve

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