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.

Directions for Dressing of Fowl.

How to Roast a Hen or Pullet.

Take a Pullet or Hen full of eggs, draw it and roast it, being roasted break it up and mince the Braun•• in thin slices, save the Wings whole or not mince the Brauns and save the Rump with the Legs whole, stew all in the Gravy and a little salt, then have a minced Lemon and put it in the gra∣vy, dish the minced Meat in the midst of the dish, and the Thighs, Wings, and Rumps abou•• it, garnish the dish with O∣range and Lemon quartered, and serve them up covered.

To Roast Wood••ocks the English way.

First pull and draw them, then being

washed and trussed Roast them, baste them with Butter and save the Gravy, then make Tosts and Butter them, being roasted bread them with grated bread and Flower, and serve them on a clean dish, on the Tost and Gravy.

To Roast Woodcocks the French Way.

Being new and fresh killed that day you use them, pull, truss, and lard them with a broad piece o•• lard or bacon pricked over the Brest, being roasted serve them on broil∣ed Tosts, put in Verjuice or the juice of O∣range with the Gravy, and warmed on a fire.

To Roast a Pig the Plain way.

Take a Pig, scald and draw it, wash it clear and put some sage in the Belly, prick it up and spit it, being roasted fine and crisp make sawce with chop'd sage and currants, well boyled in vinegar and fair water, then put to them the Gravy of the Pig, a little

grated Bread, the Brains and some Barber∣ries, give these a walm or two and serve the Pig on the sawce with a little beaten Butter.

To Roast a Pig otherways.

Take a Pig, scald and draw it, then mince some sweet herbs either sage or Penni-royal, and roul it up in a ball with some Butter, prick it up in the Pigs belly and roast him, being ro••••ted make s••wce with Butter, Vi∣negar, the Brains and some Barb••rri••s.

To Roast a H••re.

Take a Hare, flea it, set it, and lard it with small lard, stick it with Cloves and make a pudding in his Belly with grated Bread, grated Nutmeg and beaten Cinna∣mon, Salt, Currants, Eggs, Cream and Sugar, make it good and stiff, fill the Hare and roast it. If you would have the pud∣ding green, put to it juice of Spinage; If yellow, Saffron: Make for Sawce beaten

Ginger, Nutmeg, Cinnamon, Pepper, boyled Prunes and Currants strained, bisket Bread beaten into powder, Sugar and Cloves, all boyled up as thick as Water-Grewel.

Land, or Sea Fowl, How to Boil them.

HAlf roast your Fowls, sticking on them some Cloves as they roast, save the Gravy, and when they are half roasted put them in a Pipkin with the Gravy, some Claret wine, as much strong Broth as will cover them, Mace, Cloves, Pepper, Gin∣ger, some fryed Onions and Salt, stew all well together, and serve them on carved ••ippets.

How to Boyl Plovers, Quails, Blackbirds, Rails, Thrushes, Snipes, Wheat ears, Larks and Sparrows.

Take them and truss them, or cut off the heads and legs and boyl them, scum your Pipkin aud put therein large Mace, White∣wine, Currants well picked and washed, D••tes, M••rrow, Pepper and Salt, being well stewed, dish them on carved Sippets, thicken the Broth with strained Almonds, Rose-water and Sugar, garnish them with Lemon, Barberries, and grated bread.

To Boyl Capons, Pullets, Chickens, Pid∣geons, Pheasants, Par••ridges.

Farce them either with the bone or bon'd, then take off the skin whole, with the neck, wings and legs on, mince the body with some bacon or beef suet, season it with some Nutmeg, Pepper, Cloves, beaten Ginger, Salt, and a few sweet herbs finely m••nced, and mingled amongst some three or four

yolks of eggs, some Sugar, whole Grapes, Gooseberries, B••rberries and Pistaches, fill the skins and prick them up in the back, then stew them between two dishes with some strong broth, Whitewine, Butter, some large Mace, Marrow, Gooseberries and sweet herbs, being stewed serve them on s••pets with some Marrow and sliced Lemon, in Winter Currants.

To Boyl C••p••ns or C••••ckens, with S••••e•• 〈…〉〈…〉.

First boyl them in water and salt, then boyl some parsly, sage, two or three hard eggs, chop them, then have a few thin sli∣ces of fine manchet and stew all together, but break not the slices of Bread, stew them with some of the broth wherein the Chick∣••ns boyls, some large mace, butter, a little whitewine or vinegar, with a few barber∣ries or grapes, dish up the Capons or Chickens on the sawce, and run ••hem over with sweet Butter and Lemon cut like dice, the peel cut like small Lard, and boyl a little peel with the Chickens.

To Boyl any large Water Fowl, as Swan, Whopper, Wild or Tame Geese, Crane, Hern, Duck, Mall••rd, &c.

Take a Goose and salt it two or three days, then truss it to boyl, cut lard as big as your little finger and lard the brest, season the lard with pepper, mace and salt, then boyl it in Beef broth or water and salt, put to it pepper grosly beaten, a handful or two of Bayleaves, Thyme and Rosemary bound up very well, boyl them very well with the Fowl, then prepare some cabbage boyled very well with water and salt, squeeze out the water from it and put it into a pipkin with some strong broth, Claret wine, and a good big Onion or two, season it with pepper, mace and salt, and two or three Anchovies dissolved, stew these together with a Ladle full of sweet Butter and a little Vinegar, and when your Goose is boyled enough, and your Cabbage on sippets, lay on the Goose with some Cabbage on the brest and serve it up. Thus you may dress any large wild Fowl.

To Boyl Pidgeons.

Take Pidgeons being finely cleans'd and trussed, put them in a Pipkin or Skillet with some Mutton broth or fair water, set them a boyling and scum them clean, then put to them large Mace or well washed Currants, some strained bread strained with Vinegar and Broth, put it to the Pidgeons with some sweet butter and capers, boyl ••hem very white, and being boyled serve them on fine carv'd sippets in the broth with some Sugar, garnish them with Lemon, fine Sugar, Mace, Grapes, Gooseberries and Barberries, and run them over with beaten Butter, garnish the dish with grated manchet.

To Stew Pidgeons in the French Fashion.

Take Pidgeons ready pulled and scalded, take the flesh out of the skin, and leave the skin whole, with the legs and wings hanging to it, mince the bodies with some lard or beef suet together very small, then put to

them some sweet herbs finely minced, and season all with cloves, mace, ginger, pep∣per, some grated bread or parmison grated and yolks of eggs, fill again the skins and prick them up on the back, then put them in a dish with some strong broth and sweet herbs chop'd, large mace, gooseberries, barberries or grapes, then have some cab∣bage le••tice boyled in water and salt, put to them butter and serve them up on fine sippets.

How to Pot up Fowl for to carry to Sea, or otherwise to be spent at home.

Take a good company of Ducks or Mal∣lards, pull them and draw them, and lay them in a tub with a little pepper and salt for twenty four hours, then truss them and roast them, and when they are roasted let them drain from their gravy, for that will make them corrupt, then put them hand∣somly into a pot, and take the fat which came from them in the roasting and good store of Butter, and melt them together in a pot set in a kettle of boyling water, put there∣in good store of cloves bruised a little, some

sliced mace, nu••meg, bayleaves and salt, and let them stew in the butter a while, then while it is hot pour it over your Fowls in the pot, and let the pot be filled so that the Fowls be covered, then lay a Trencher up∣on them, and keep them down with a weight or stone until they be cold, then take of the same kind of spice which you did put into your butter, beat it very fine and strew over it, and lay some bayleaves on the top so cover it up, they will keep a good while, drain your Fowl from the gravy, twenty four hours before you put them into your pot.