The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Set them on the fire with a little soup, and let them stew for half an hour. Cut a red cabbage into quarters, add it to the moor fowl, season with salt and white pepper, and a little piece of butter rolled in flour. A glass of port may be added, if approved. Lift out the cabbage, and place it neatly in the dish, with the moor fowl on it. Pour the sauce over them, and garnish with small slices of fried bacon. MORELLA CHERRIES. When the fruit is quite ripe, take off the stalks, prick them with a pin, and allow a pound and a half of lump sugar to every pound of cherries. Reduce part of the sugar to powder, and strew it over them. Next day dissolve the remainder in half a pint of currant juice, set it over a slow fire, put in the cherries with the sugar, and give them a gentle boil. Take out the cherries carefully, boil the syrup till it is thick, pour it upon the cherries, and tie them down.--Any other kind of fruit may be treated in the same way, only using such kind of juice to boil in the syrup as is most suitable to the fruit to be preserved. It is proper to put apple jelly over jam or preserved fruit, or to sift sugar over the tops of the jars; and when cold, cover them with brandy paper. If the air be admitted, they will not keep. MORELLA WINE. Cleanse from the stalks sixty pounds of morella cherries, and bruise them as to break the stones. Press out the juice, mix it with six gallons of sherry wine, and four gallons of warm water. Powder separately an ounce of nutmeg, cinnamon, and mace, and hang them separately in small bags, in the cask containing the liquor. Bung it down; and in a few weeks it will become a deliciously flavoured wine. MORELS. In their green state they have a very rich, high flavour, and are delicious additions to some dishes, or sent up as a stew by