The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.

To make Sawces for all manner of Roast Land Fowl. As,

Turkey, Peacock, Pheasant, Par••ridge, and the like.

1. SLiced Onions being boyled, stir them in some Wat••r, Salt, Pepper, some Grated Bread, and the Gravy of the Fowl.

2. Take slices of White Bread, and boyl them in fair water with two whole Onions some Gravy, half a grat••d Nutmeg and a little salt, strain th••m together thorow a strainer, and boyl it up as thick as Water-grewel, then add to it the yolks of two eggs, dissolv••d with the juice of two Oran∣ges, &c.

3. Take thin slices of the Manchet, a lit∣tle of the Fowl, some sweet Butter, grated Nutmeg, Pepper and Salt, stew all together and being stewed put in a Lemon minced with the peel.

4. Onions sliced and boyled with fair water and a little salt, a few Bread crumbs beaten Pepper, Nutmeg, three spoonfuls of Whitewine, and some Lemon peel fine∣ly minced and boyled all togethet, being almost boyled put in the Juice of an Orange, beaten Butter, and the Gravy of a Fowl.

5. Stamp small Nuts to a pa••te, with Bread, Nutmeg, Pepper, Saffron, Cloves, and the Juice of Orange and strong Broth, strain and boyl them together pretty thick.

6. Quinces Prunes, Currants and Raisins boyled, Muskified Bisquet boyled, stampt and strained with Whitewine, Rofe-Vine∣gar, Nutmeg, Cinnamon, Cloves, Juice of Oranges and Sugar, boyl it not too thick.

7. Boyl Carrots and Quinces, strain them with Rose-Vinegar and Verjuice, Sugar, Ci∣namon, Pepper, Nutmeg, boyled with a few whole Cloves and a little Mace.

8. Take a Manchet, pare off the Crust and slice it, then boyl it in fair Water, and

being boyled fomething thick, put in some Whitewine, Wine-Vinegar, Rose or Elder-Vinegar, some Sugar and Butter.

9. Almond paste and Crumbs of Man∣chet, stamp them together with some Su∣gar, Vinegar and salt; strain them with Grape Verjuice, and juice of Oranges, boyl it pretty thick.

To make S••wce for a Stubble or Fat Goose.

1. Take sowr Apples, slice them and boyl them in Beer all to Mash, then put to them Sugar and beaten Butter, sometimes for variety add Barberries and the Gravy of ••he ••owl.

2. Roast sowr Apples or Pippins strain 〈…〉〈…〉 grated Bread beaten Cin∣namon, Mustard, and boyl••d Onions strain∣ed and put to it.

Sawce for a young Stubble Goose.

Take the Liver and Gizzard, mince it ••••ry small with some beaten Spinage, sweet herbs, Sage, Salt and some minced Lard, fill the Belly of the Goose and so sow up the Rump or vent, as also the Neck, Roast it,

and then take out the farsing and put it in a dish•• then add to it the Gravy of the Goose, Verjuice and Pepper, give it a warm on the fire, and serve it with this sawce in a clean dish.

The French Sawce for a Goose, is Butter, Mustard, Sugar, Vinegar, and Barber∣ries.

To make Sawces for a Duck or Mallard.

1. Onions sliced, and Carrots cut square like Dice, boyled in Whitewine, strong broth, some Gravy, minced Parsly, Savo∣ry chop'd, Mace and Butter, being stewed together it will serve for divers wild fowl, but most proper for Water fowl.

2. Vinegar and Sugar boyled to a Syrup, with two or three Cloves, and Cinnamon, or Cloves only.

3. Oyster Liquor, Gravy of the Fowl, whole Onions boyled in it, Nutmeg and an Anchovy. If the Fowl be lean ••arse and Lard them.

To make Sawces for any kind of Roast Sea Fowl

MAke a Gallendine with some grated Bread, beaten Cinnamon and Gin∣ger, a quartern of Sugar, a quart of Claret Wine, a pint of Wine-Vinegar, strain the foresaid materials, and boyl ••hem in a Skil∣let with a few whole Cloves, in the boyl∣ing stir it with a sprig of Rosemary, add a a little Red Saunders and boyl it as thick as Water Grewel.

To make Green Sawce for Pork, Goslings, Chickens, Lamb or Kid.

Stamp Sorrel with white Bread and pa∣red Pippins in a ••tone or wooden Morter, put Sugar to it and Wine Vinegar, then strain it thorow a fine cloth pretty thick, dish it in Sawcers and scrape Sugar on it.

To make Sawces for Roast or Boyled Salmon.

1. Take the Gravy of the Salmon, or Oy∣ster Liquor boyled up thick with beaten Butter, Claret Wine, Nutmeg, and some slices of Orange.

2. Gravy of the Salmon, Butter, Juice of Orange or Lemon, Sugar and Cinnamon, beat up the same with Butter pretty thick, dish up the Salmon, pour on the sawce and lay on it slices of Lemon.

3. Beaten Butter with slices of Orange or Lemon, or the Juice of them, or Grape Verjuice and Nutmeg.

4. Gravy of the Salmon, two or three Cloves dissolved in it, grated Nu••meg and grated Bread, beat up thick with Butter, the yolk of an Egg, or slices of Orange wi••h the juice of it.

I should give you now some directions for dressing of Flesh and Fish, but you will find that more properly set down, in my directions to Cook-Maids••