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

be perfectly clean and dry, and let the fruit be gathered quite ripe, and when the weather is dry. The currants should be cut from the large stalks, with the smallest bit of stalk to each, and care taken not to wound the fruit, that none of the moisture may escape. It would be best indeed to cut them under the trees, and let them drop gently into the bottles. Stop up the bottles with cork and rosin, and trench them in the garden with the neck downwards: sticks should be placed opposite to where each sort of fruit begins. Cherries and damsons may be kept in the same way. BOTTLED GOOSEBERRIES. Pick some smooth gooseberries before they are quite full grown, put them into gooseberry bottles lightly corked, and set them up to their necks in a copper of cold water. Put a little hay round the bottles to prevent their breaking, make a fire under them, and let the heat increase gradually; let them simmer ten minutes, but not boil. Take out the fire, and let them remain in the copper till cold. Then take them out, dry the bottles, rosin down the corks close, and set them in dry saw-dust with their necks downward. BRAISING. To braise any kind of meat, put it into a stewpan, and cover it with fat bacon. Then add six or eight onions, a bundle of herbs, carrots, celery, any bones or trimmings of meat or fowls, and some stock. The bacon must be covered with white paper, and the lid of the pan must be kept close. Set it on a slow stove; and according to what the meat is, it will require two or three hours. The meat is then to be taken out, the gravy nicely skimmed, and set on to boil very quick till it is thick. The meat is to be kept hot; and if larded, put into the oven for a few minutes. Then put the jelly over it, which is called glazing, and is used for ham, tongue, and various made-dishes. White wine is added