m in pots and cover them
well with jelly. When you use them, turn them out of the pots, and
serve them up.

19. _The Fine_ CATCHUP.

Take three quarts of red port, a pint of vinegar, one pound of
anchovies unwash'd, pickle and altogether, half an ounce of mace, ten
cloves, eight races of ginger, one spoonful of black pepper, eight
ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and
four shalots; stew these in a pot, within a kettle of water, one full
hour, then strain it thro' a close sieve, and when it is cold bottle
it; shake it well before you bottle it, that the sediment may mix. You
may stew all the ingredients over again, in a quart of wine for present
use.

20. WALNUT CATCHUP.

Take the walnuts when they are ready for pickling, beat them in a
mortar, and strain the juice thro' a flannel bag; put to a quart of
juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a
quarter of an ounce of mace, two nutmegs sliced, one ounce of black
pepper, twenty four cloves, and the peels of two Seville oranges, pared
so thin that no white appears, boil it over a slow fire very well, and
scum it as it boils; let it stand a week or ten days cover'd very
close, then pour it thro' the bag, and bottle it.

21. _A very good_ White _or_ Almond Soop.

Take veal, fowl, or any white meat, boiled down with a little mace, (or
other spice to your taste) let these boil to mash, then strain off the
gravy; take some of the white fleshy part of the meat and rub it thro'
a cullender; have ready two ounces of almonds beat fine, rub these
thro' the cullender, then put all into the gravy, set it on the fire to
thicken a little, and stir in it two or three spoonfuls of cream, and a
little butter work'd in flour; then have ready a French roll crisp'd
for the middle, and slips of bread cut long like Savoy biskets. Serve
it up hot.

22. ALMOND PUDDING.

Take one pound of almonds, blanch'd and beat fine, one pint of cream,
the yolks of twelve eggs, two ounces of grated bread, half a pound of
suet, marrow, or melted butter, three quarters of a pound of fine
sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a
dish, or little tins. The above are very good put in skins.

23. ALMOND PUDDING _another Way_.

Boil a quart of cream, when cold, mix in the whites of seven eggs well
beat; blanch five ounces of almonds, beat them with rose or
orange-flower water, mix in the eggs and cream;