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154 To Stew Salary for boyl'd Fowls
Take five of six heads of Salary & cut them
the length of your finger & slice them thin long ways
& boyl it in water till it is tender & strain it through
a sieve, & then make a brown, & shred a little onion
in it & then put your gravy & salary to it a little
salt & whole peper, squeeze a little lemon in it &
broyl some rashers of bacon round your dish and
sliced lemon. [Cohrn
Scullary]
To make Apricock fritters
Get some Apricocks not overripe, open them
in two, taking the stones out & keep them in a
stew-pan with a little sugar & a glass of french
Brandy, about 2 hours stirring them now, & then,
Put in another stew-pan a good handfull of
fine floor mixed with some white wine, put hogslaird
on the fire, throw your apricocks into batter & fry
them immediately, let your fritters be pretty well colour'd
strew on them some sugar & glaze them with a red hot
fire-shovel serve them up hot for a dainty dish.

154 To Stew Salary for boyl'd Fowls
Take five of six heads of Salary & cut them
the length of your finger & slice them thin long ways
& boyl it in water till it is tender & strain it through
a sieve, & then make a brown, & shred a little onion
in it & then put your gravy & salary to it a little
salt & whole peper, squeeze a little lemon in it &
broyl some rashers of bacon round your dish and
sliced lemon. [Cohrn
Scullary]
To make Apricock fritters
Get some Apricocks not overripe, open them
in two, taking the stones out & keep them in a
stew-pan with a little sugar & a glass of french
Brandy, about 2 hours stirring them now, & then,
Put in another stew-pan a good handfull of
fine floor mixed with some white wine, put hogslaird
on the fire, throw your apricocks into batter & fry
them immediately, let your fritters be pretty well colour'd
strew on them some sugar & glaze them with a red hot
fire-shovel serve them up hot for a dainty dish.