To dress a loin of pork with onions.
TAKE a fore-loin of pork, and roast it as at another time, peel a quarter of a peck of onions, and slice them thin, lay them in the dripping-pan, which must be very clean, under the pork; let the fat drop on them; when the pork is night enough, put the onions into the sauce-pan, let the simmer over the fire a quarter of an hour, shaking them well, then pour out all the fat as well as you can, shake in a very little flour, a spoonful of vinegar, and tree tea-spoonfuls of mustard, shake all well together, and stir in the mustard, set it over the fire for four or five minutes, lay the pork in a dish, and the onions in a bason. This is an admirable dish to those who love onions.
To make a currey the Indian way.
TAKE two small chickens, skin them and cut them as for a fricasey, wash them clean, and stew them in about a quart of water, for about five minutes, then strain off the liquor and put the chickens in a clean dish; take three large onions, chop them small, and fry them in about two ounces of butter, then put in the chickens and fry them together till they are brown, take a quarter of an ounce of turmerick, a large spoonful of ginger and beaten pepper together, and a little salt to your palate: strew all these ingredients over the chickens whilst it is frying, then pour in the liquor, and let it stew about half an hour, then put in a quarter of a pint of cream, and the juice of two lemons, and serve it up. The ginger, pepper, and turmerick must be beat very fine. To Make Currey the Indian Way.
To boil the rice.
PUT two quarts of water to a pint of rice, let it boil till you think it is done enough, then throw in a spoonful of salt, and turn it out into a cullender; then let it stand about five minutes before the fire to dry, and serve it up in a dish by itself. Dish it up and send it to table, the rice in a dish by itself.
To make a pellow the Indian way.
TAKE three pounds of rice, pick and wash it very clean, put it in a cullender, and let it drain very dry; take three quarters of a pound of butter, and put it into a pan over a very slow fire till it melts, then put in the rice and cover it over very close, that it may keep all the steam in; add to it a little salt, some whole pepper, half a dozen blades or mace, and a few cloves. You must put in a little water to keep it from burning,then
