Soup a la Reine.

Take a pound of lean ham, and cut it very small, [Page 25] and put it at the bottom of your soup-pot, cut the lean of a knuckle of veal in small pieces, and put over the ham a large fowl cut in quarters, put over the veal a little mace, six onions, six heads of celle­ry, two turnips, four leeks, a small bundle of sweet herbs, all well washed; then put in half a pint of water, and cover it close, and sweat it gently for half an hour over a slow fire (but take care it does not catch at the bottom;) then pour boiling water over it till it is above covered, and when the scum rises skim it off clean, season it with salt, and stew it gently for two hours; then strain it off into an ear­then pan, and let it stand half an hour to settle, then skim all the scum off and pour it from the settling at the bottom; in the mean time, take half a pound of sweet almonds, blanch them and take the skins off, and throw them into cold water, then put them into a mortar and beat them fine, adding a little cream as you beat them, to keep them from oiling, pick all the white meat from the fowl and put in the mortar, and the yolks of eight hard eggs, and beat them well together; take the crumb of two penny French rolls, and put a quart of the soup to them, and simmer them over the fire for two minutes; put them in the mortar, and mix them well together with the rest of the soup, and rub it through a tam­my or napkin; put it in your soup-pot again and boil it up, as the froth rises skim it off; then put in a pint of-boild cream, stir it well up, then pour it in­to your tureen, with crisp French bread at the top.

Mock Turtle Soup.

Take a calves head with the skin on; and scaled it in the following manner. Put it in some cold water, beat some rosin fine, and rub all over it; then put it into scalding water, and keep turning it about till you find the hair will slip off; then take it out, and as quick as you can clean off all the hair, and wash it is well after, put it into a pot and boil it half an hour; then take off all the skin close to the bone, [Page 26] and cut the tongue out and peel it, take and break the bones all to pieces and put them into a soup-pot, with a shin of beef cut to pieces with two gallons of wa­ter; when it boils skim it well, and put in some all-spice, six onions, a carrot, two turnips, four leeks, six heads of cellery, washed well, and a bundle of sweet herbs; stew it gently for four hours, then strain it into a pan: in the mean time cut your skin into square pieces, about an inch and a half over, and slit the tongue down the middle, and then cut it across about one inch long, put them into a soup-pot with the soup, chop twelve shallots fine, tie up a large bundle of basil, marjorum, winter savory and thyme, twelve cloves, six blades of mace, twelve corns of all-spice beat very fine, put all these in and stew it till tender; mix a bottle of Madeira wine with sour large spoonfuls of flour very smooth and put in, but be sure to stir it well about; season it high with Cay­an pepper and salt, take out the sweet herbs, and squeeze the liquor out between two plates into the soup, and stew it half and hour; then put in two dozen of forcemeat halls and two dozen egg balls, and squeeze in two lemons; boil it up for two or three minutes, then serve it in tureens.

Giblets a la Turtle.

Take three pair of goose giblets, scald and pick them clean, cut the neck in three, split the head in two, cut the pinions in three, the feet in two, and the gizzard in eight pieces, wash them very clean, put them in four quarts of water, three pounds of lean veal cut in small pieces; when the scum rises skim it well, then put in six onions, two turnips some cloves, mace and all-spice, and a little salt; stew them till near tender, strain the soup from them, and wash the giblets out clean from the other ingre­dients in warm water; put a quarter of a pound of butter into a stew-pan and melt it up, put in three spoonfuls of flour, stir it till it is smooth, skim and pour the soup from the settlings, and by degrees [Page 27] put it into the stew-pan, stir it till it is smooth, put in a pint of Madeira, and season it with Cayan pep­per and salt; boil it for half an hour, then put in the giblets, with half a dozen yolks of hard eggs, skim it well, and boil it up till the giblets are tender; boil the livers in a quart of water till tender and put in; then put them into a soup-dish or tureen as hot, as possible.

Giblet Soup.

TAKE three pair of goose giblets, scald and cut them as before, put them on in three quarts of water and when the scum rises skim them well, and put in a bundle of sweet herbs, some cloves, mace and all-spice tied in a bag, with some pepper and salt, stew them gently till near tender; mix a quarter of a pound of butter with flower and put in, with half a pint of white wine, a little Cayan pepper, stew them till thick and smooth, take out the herbs and spices, skim it well, boil the livers in a quart of water till tender and put in; then put them in a soup-dish of tureen.

Soup Purree.

TAKE four pounds of lean beef and one pound of pickled pork cut small, put it into a pot with a gal­lon of water, and when it boils skim it well, then put in a quart of blue split peas, four onions, six heads of cellery, a carrot, two turneps, and four leeks cut small, with a spoonful of dried mint, a lit­tle pepper and salt; boil it gently for two hours, (mind and stir it very often to keep the peas from sticking to the bottom) then rub it through a sieve, and then through a tammy or napkin, put it into the pot again and give it a boil up; take two turneps cut in dice, four leeks cut small, four heads of celle­ry cut small, wash them well, and boil them in two quarts of water, till tender; strain them off and put them in your soup, and just before you send it [Page 28] away put in half a pint of spinach juice, give it a gentle boil, and keep stirring it all the time, or else it will curdle; put it hot into your tureen, with crispt bread in a plate.

N. B. Mind your soup is well seasoned with pepper, and salt.

Soup Creffee.

TAKE a pound of lean ham, and cut it very small, put it at the bottom of a stew-pan, then cut two penny French rolls in thin slices and put over the ham, two dozen heads of cellery, six onions, two turneps, four leeks, and one carrot, well washed and cut small, a small bundle of sweet herbs and a hand­ful of water creffes, six cloves and six blades of mace, all over the bread▪ put a pint of broth made as fol­lows, ta [...]e three pounds of lean veal and one of mut­ton, cut very small, put into a stew-pan, with two onions, four heads of cellery, a carrot, four leeks, put half a point of water in and sweat it gently for half an hour, then put in a gallon of boiling water, and when it boils skim it well; boil it gently for two hours, and then strain it off; then sweat the above igredients half an hour, pour all the broth in, and stew it gently for four hours, then rub it through a tammy or napkin, put it into the stew-pan again, and boil it up gently for a few minutes; season it with salt and Cayan pepper to your palate, boil two handfuls of water-cresses in water till tender, pour the soup into a tureen, and put two pieces of crispt French roll on it, and the water-crosses over that.

Green Peas Soup.

Take half a pound of lean ham cut small, and put it at the bottom of a soup pot, a knuckle of veal cut in pieces over it, put in half a pint of water, six heads of cellery, six or eight onions, four turnips and a carrot, four cloves and two blades of mace, sweat it over a gentle fire for half an hour; in the mean time boil two quarts of old green peas well, and strain [Page 29] the liquor into your pot, and when it boils skim it well; boil it gently till it is good, strain it off into a pan, beat the peas well in a mortar, and mix the soup with them, and rub it through a tammy or nap­kin; if you have no mortar, you may rub the peas through a sieve with the back of a spoon, and mix with your soup; put it into your pot again, pare two or three cucumbers, cut them down the middle, take out the pulp, and cut them an inch long, four cabbage lettuces cut across, boil them till tender, and a pint of young peas boiled green, put them into your soup and boil it up for five minutes; season it with pepper and salt to your palate: if you find your soup not thick enough, 'take the crumb of a French roll, put a little soup to it, and simmer it, then rub it as the peas and put it in, stir it well about, and two or three minutes before you send it away put in half a pint of spinach juice, and keep it stirring till it boils up, just to take the rawness of the spinach off; then put it in tureens, and send crispt bread in a plate.

N. B. You may stew a little spinach and squeeze it dry, chop it a little and put it in with the peas, &c.

Another Green Peas Soup.

TAKE a gallon of spring water and make it boil, then put in two quarts of old green peas, and boil them till tender, strain them off and save the liquor, and put it in the pot again, with six or eight large onions, six turnips, two carrots, six heads of cellery, and if you have them six cabbage lettuces, a little spinach, all well washed, a little cloves and mace; boil them till all are tender, beat your old peas well in a mortar and mix with the soup, and rub it all well through a tammy or napkin; put it in your pot again, season it with pepper and salt to your palate, then treat it as in the above receipt.

White Peas Soup.

Take four pounds of lean veal and half in pound of [Page 30] lean ham; and put it into six quarts of soft water, and as soon as the scum rises skim it well, then put three quarts of old green peas, six onions, two heads of cellery, a carrot, two turnips, a little thyme, and a blade of mace; boil it well for three hours, then rub it well through a sieve till all the pulp is out of the peas, and then through a tammy or napkin; put it into your pot again, take two cucumbers and pure them, cut them through and take the pulp out, cut two cabbage lettuces across and boil them till tender, with a pint of green peas boiled green; put all these in and stew them for fifteen minutes; season it with salt, mix three yolks of eggs in a pint of cream, put it in and stir it well about till it boils; then put it into your tureen, with two or three pieces of French bread crispt at the top.

Peas Soup for Winter.

Take a pound of bacon or pickled pork and a shin of beef cut small, put them into a pot with six quarts of water, (when the scum rises skim it well) then put a quart of white split peas in, six heads of celle­ry, six large onions, four leeks, two turnips, and a spoonful or dried [...]nt rubbed fine; boil it gently for three hours, and stir it about every quarter of an hour to keep the peas from sticking to the bottom; then rub it through a sieve, and rub the pulp of the peas well through, put it into your pot again, sea­son it with pepper and salt, cut two turnips into dice, four heads of cellery, and four leeks cut small, boil them in two quarts of water till tender, strain them in a sieve, put them i [...]fry twelve small rashers of bacon and put in, and boil it up five minutes; then put it into your tureens, and send crispt bread in a plate. You may make peas soup in this man­ner: when you boil a leg of pork or a piece of beef save the liquor till next day, then take off the fat when the liquor is cold, then put it in a pot and make it boil, with the bones of the meat and two quarts of spli [...] peas then treat it as above directed.

Common Peas Soup.

Take three or four rump beef bones with a pound of bacon, put them into a gallon of soft water, and when the scum rises skim it well, put in a quart of split peas, four onions, three heads of cellery, two leeks, and two turnips cut small, a spoonful of dried mint, a little pepper and salt; stew it two hours, then rub it through a sieve, put it into your pot again, with four heads of cellery cut small and boiled; then boil it up ten minutes, and send it in a tureen or soup­dish, with a handful of crispt bread in it.

A Spanish Peas Soup.

Get a pound of Spanish peas and put them in water the night before you use them, then take three quarts of soft water and one of sweet oil, make them boil, then put in your peas with a head of garlick, cover your pot close, and stew it gently till the peas are soft, season it with pepper and salt, beat the yolk of an egg in a little vinegar and put in, stir it well, fry some large sippets in butter, and put them at the bottom of a soup dish, poach six eggs and lay on the sippets, then pour the soup boiling hot over.

Soup [...]orrain.

Take half a pound of lean ham cut smell and put it, at the bottom of a soup-pot, and two pounds of lean veal cut small over the ham, and a large fowl put in whole, with four onions, four heads of cellery, two turneps, one carrot, a bundle, of sweet herbs, four cloves, two blades of mace, put in half a pint of wa­ter, set it over a flow fire, and sweat it well, but take care it does not stick or born; then pour four quarts of boiling water, and when it boils skim it well; boil it for one hour, then take out the fowl and boil it one hour longer; then strain it off and let it settle, skim it well and pour it off the settling: in the mean time take a pound of almonds, blanch them and beat them in a mortar, put in a little water to [Page 32] keep them from oiling, take the yolks of six hard eggs and the white part of the fowl, beat them fine with the almonds, mix some of the soup with it, and rub it through a tammy or napkin; put it into your pot again with most of the rest of the soup, boil it gently for ten minutes, skim off all the froth as it rises, and season it with salt; take the white part of another fowl and mince it, put it in a stew-pan, with a lit­tle of the soup, a little pepper and salt, and grate a little nutmeg in it, mix a little flour and butter to thicken it, give it a toss or two in the pan, then take a penny French roll and cut a piece out of the top, pick out all the crumb, put the mince in, and put the top on; pour your soup boiling hot into your tureen, and put the roll with the mince in the mid­dle, and four pieces of crispt French bread round it.

Almond Soup.

Take three pounds of lean veal and two pounds of scrag of mutton, cut them small and put them into a a soup-pot with four quarts of water: when the scum rises skim it well, and put in two turneps, two heads of cellery, two leeks, all washed well and cut small and two blades of mace; boil it gently till half is reduced, season it with salt and a little Cayan pepper blanch half a pound of sweet almonds, beat them in a mortar, and as you beat them put in half a pint of cream, to keep them from oiling, strain your soup to the almonds, and rub it through a fine sieve; put it in your pot again and make it hot, but do not let it boil; have ready three small French rolls about as big as a tea-cup, blanch a few Jordon almonds, cut them lengthways, and stick them all over the tops, and sides of the rolls; put the rolls into your tureen, and pour your soup over them: these rolls look like hedge-hog [...] and the French cooks term it hedge-hog soup.

Soup de Santea.

Take six rashers of lean ham and put them on the bottom of a stew-pan, then three pounds of lean veal [Page 33] cut small over the ham, and three pounds of lean beef over that, six onions, four heads of cellery, two leeks, a carrot, two turneps, all washed well and cut small, a bundle of sweet herbs, twelve corns of all­spice, four cloves, and four blades of mace, put in half a plat of water, put it over a slow fire till it sticks (but mind it does not stick too much) then put in a gallon of boiling water, and when it boils skim it well, season it with salt, and stew it gently for two hours; then strain it off into a clean pan and let it settle; then skim all the fat off and pour it off the set­tlings into a soup-pot; have ready a large carrot, one turnep, four heads of cellery, two leeks cut a­bout two inches long, and as fine as you can cut them lengthways, two heads of endive, two cabbage let­tuces cut across small, with a little sorrel and cher­vil chopped fine; wash them all well, and put them into a stew-pan with half a pint of soup, and stew them gently fifteen minutes; then put them into the soup, and boil it fifteen minutes longer; then put it into your tureen, with crispt French bread at the top.

GRAVY SOUP.

Take a shin of beef and cut it in pieces, and put it in a soup-pot, with half a pint of water, six onions, four heads of cellery, two turnips, a carrot, and twelve corns of all-spice; sweat it till it sticks, then pour four quarts of boiling water over it, and when it boils skim it well; stew it gently for three hours, or till the liquor is half wasted, season it with salt, then strain it off into a clean pan and skim the fat off; have ready a carrot and two turnips cut in dice, with two heads of cellery cut about half an inch long, boil them in water till tender, then drain them in a sieve, put them into your soup, and boil it ten minutes; put it into your tureen, with crispt French bread in it.

N. B. If it is not brown enough put a spoonful of browning in it.

Vermicelli Soup.

Take a pound of lean ham cut small, and put it at the bottom of a soup-pot, cut a small knuckle of veal in pieces, and two pounds of scrag of mutton, and put them over the ham, four onions, two turnips, a carrot, four leeks, four heads of cellery, well wash­ed and cut small, six cloves, four blades of mace, and a bundle of sweet herbs, with half a pint of [...] all put in the pot and sweated gently for half an hour; then pour four quarts of boiling water over it, when it boils skim it well, and boil it gently for three hours, then strain it into a clean pan, skim off all the fat, and pour it into a soup-pot from the set­tling; boil a quarter of a pound of vermicelli in wa­ter, strain it in a sieve, put it into your soup, and with two spoonfuls of browning boil it for ten mi­nutes; put some crispt French bread into the tureen, and pour the soup over it.

Macaroni Soup.

Make the soup as for vermicelli, and boil a quarter of a pound of small pipe macaroni in two quarts of wa­ter and two ounces of butter till it is tender, them strain it in a sieve, and cut it about two inches long, put it in your soup and boil it ten minutes; put it into your tureens, and crispt French bread at the top.

Soup and Boulée.

Take two pounds of a scrag of veal, and about six pounds of the brisket of beef, tie them tight with packthread, put them in a pot with six quarts of wa­ter, and when the scum rises skim it well, then put in six onions, four leeks, six heads of cellery, a car­rot and two turnips, well washed, a bundle of sweet herbs, a little all-spice, cloves and mace; boil it gently for five hours, and season it with salt; then take out the brisket and take the bones out, keep it hot, strain your soup into a pan to settle, skim of [Page 35] all the fat, and pour it from the settlings into a soup­pot, put in two spoonfuls of browning, cut a carrot, two turnips, two leeks, and four heads of cellery in long slips, and boil them in your soup till tender; then put the brisket into a tureen or soup-dish, and pour the soup over it, with crispt bread in a plate.

Soup and Boulée with Cabbage.

Take six pounds of brisket of beef, tie it up with two pounds of scrag of veal, put them into a pot with six quarts of water, and when the scum rises skim it well, and boil it gently for two hours; cut two carrots in quarters, four turnips in quarters, two leeks split in two, and four heads of cellery, cut one large or two small cabbages in quarters and across about an inch long, wash them all well, put them in with a bundle of sweet herbs, some all-spice, cloves, and mace tied in a bag, season it with salt, and boil it gently for three hours longer; skim the fat off well and take the brisket out, untie it and put it in a dish by itself, and garnish it with carrot: take out the veal, spices, and herbs, and put the soup and the ingredients into a tureen, with crispt bread in a plate.

A West-India Pepper Pot.

Take two pounds of lean veal, the same of mutton, cut them small, with a pound of lean ham, put them in a stew-pan, and about four pounds of brisket of beef cut in square pieces, with six onions, two car­rots, four heads of cellery, four leeks, two turnips, well washed, a bundle of sweet herbs, some all-spice, cloves, and mace, and half a pint of water; sweat them well for half an hour, then pour four quarts of boiling water into it, and skim it well; boil it gently for three hours, then strain it off, take out the pieces of beef, then put a quarter of a pound of butter in the stew-pan and melt it, put two spoonfuls of flour, and stir it about till it is smooth; then by degrees pour your soup in, and stir it about to keep [Page 36] it from lumping, put the pieces of beef in; have ready two large carrots cut in quarters, and four turnips in quarters, boiled till tender, take the spawn of a large lobster and bruise it fine, and put it in to colour it, with a dozen heads of greens boiled ten­der: make some flour and water into a paste, and make it in balls as big as a walnut, boil them well in water, and put them in; boil it up gently for fifteen minutes, and season it very hot with Cayan pepper and salt; put it in a soup-dish and send it up hot, garnished with sprigs of cauliflowers round the dish, or carrots, or any thing else you fancy.

Hare Soup.

Take a large old hare and cut it in pieces, put it in an earthen mug, with three or four blades of mace, a little salt and Cayan pepper, two large onions, a red herring, six large morels, a pint of red wine, and three quarts of water: tie it down with brown pa­per, bake it three hours in a quick oven, then strain it into a pan and let it settle; pour it from the set­tlings into a stew-pan, scald the liver for two or three minutes, and rub it through a sieve with a spoon and put it in; have ready a quarter of a pound of French barley, boiled well in water and put in, put it over the fire to make hot (but take care it does not boil) then pour it into a soup-dish or tureen, with crispt French bread at the top. This is esteemed as a very rich soup, and fit for a large company, where two or three soups are served up.

N. B. If you disapprove of the red herring you may leave it out.

Partridge Soup.

Take two old partridges and skin them, cut them into quarters, with three or four slices of ham, six onions sliced, and four heads of cellery; fry them brown in butter, but do not burn them, pour three quarts of boiling water over them, with a few pep­per corns, and stew it gently for two hours; take out [Page 37] the partridges and strain the soup off, put it into the stew-pan again, and have ready six heads of cellery cut about six inches long, and stew them in a little of the soup, two ounces of whole rice boiled well in wa­ter, put them into the soup, season it with salt and Cayan pepper, and put in the partridges; give it a boil for five minutes, then put it into the tureen, with a handful of crispt bread.

Onion Soup.

Take a pound of lean ham cut small, put it at the bottom of a stew-pan, three pounds of lean beef and two pounds of lean veal, cut small and put over the ham, six onions, four heads of cellery, four leeks, two turnips, and one carrot, well washed and cut small, put them over the meat, with a bundle of sweet herbs and a dozen corns of all-spice, put in half a pint of water, and sweat it for half an hour over a slow fire (take care it does not burn) then pour four quarts of boiling water over it, skim it well and season it with salt; boil it gently for three hours, then strain it off into a clean pan to settle, skim the fat off, and pour it from the settlings into a soup­pot; peel four dozen of small button onions and put them in the soup, and boil it gently half an hour; put it into a tureen, with crispt French bread at the top.

Another Onion Soup.

Take half a pound of butter and put it into a stew-pan, melt it, cut twelve large onions in slices and fry them brown, put in some flour, and shake them about; fry them a little longer, then pour in three points of boiling water, stir them round, put the upper crust of a penny loaf cut in small pieces in, seasoned with pepper and salt, and stew it fifteen minutes, keep stirring it pretty often; have ready the yolks of three eggs beat fine, with half a spoon­ful of vinegar, mix in some of the soup well with [Page 38] them, then mix all the soup together and pour it in a tureen.

White Onion Soup.

Take a knuckle of veil cut small, put it in a pot with five quarts of water, and when the scum rises skim it well, peel thirty large onions, boil them with it till they are tender, with a little whole pep­per and two blades of mace; season it with salt, then rub your onions through a sieve till all the pulp is out; put them into a stew-pan with half a pound of butter, shake in a little flour and half a pint of cream, stir them well about till the butter is melted, then strain the soup in, and keep stirring till it is ready to boil; then pour it into a soup-dish or tureen.

Spanish Onion Soup.

Boil eight or ten large Spanish onions in milk and water till they are tender, change the milk and water twice while the onions are boiling, rub them through a sieve till the pulp is all through: take an old fowl and cut it to pieces, and stew it in three quarts of water with a blade of mace for two hours; then strain it to the onions in a stew-pan, stir it well toge­ther, and season it with Cayan pepper and salt; put in half a pint of boiled cream, and boil it up gently a few minutes; then put it into the soup-dish or tu­reen. You may, if you please, put in a little stewed spinach, or asparagus tops boiled.

Another Spanish Onions Soup.

Take two large Spanish onions, peel and slice them, stew them gently in half a pint of sweet oil till tender, then pour in three pints of boiling watere and stew it gently for half an hour; season it with, pepper and salt, a little beaten cloves and mace, put in two spoonfuls of vinegar and a handful of parsley chopped fine; fry about a dozen sippets and put them [Page 39] at the bottom of the soup-dish, poach six eggs and put over the sippets, and pour the soup over them, and send it to the table hot.

Chesnut Soup.

Take half a hundred of chesnuts and notch them▪ put them in an earthen pan, and put them in a hot oven for half an hour, or roast them over a slow fire in an iron pan, (but mind they do not burn) peel them, and stew them one hour in a quart of veal or beef broth: in the mean time take three or four rashers of lean ham or bacon and put them at the bot­tom of a stew-pan, one pound of veal, one pound of lean beef, a pigeon cut into pieces, two onions stuck with cloves, and two blades of mace, a bundle of sweet herbs over the ham, with half a pint of water; sweat it gently till it sticks, but must not burn, pour in two quarts of boiling water, and skim it well; stuff two pigeons with force-meat, and stew them in the soup till tender; then take the pigeons out, and strain the soup to the chesnuts, season it with pepper and salt to your palate, and boil it up for five minutes; put the peaches into a soup-dish, the chesnuts round them, and pour the soup boiling hot over them, and two or three pieces of crispt French bread at the top; garnish the edge of the dish with some of the chesnuts split in two.

N. B. If you have a partridge you may use it in­stead of the pigeon, cut to pieces.

Rice Soup.

Take a pound of lean ham cut small, two pound of lean veal, two pounds of lean beef, cut small and put over the ham, six onions, four heads of cellery, two leeks, two turneps, a carrot, washed well and cut small, a bundle of sweet herbs, a little cloves and mace, with half a pint of water over the meat; sweat it gently over a slow fire for half an hour, (but take care it does not burn) pour three quarts of boiling water over it and skim it well; stew it [Page 40] gently for two hours, then strain it into a pan: in the mean time boil a quarter of a pound of rice in two quarts of water till tender, strain it through a sieve, put the rice and soup in a pot, and boil it for ten minutes; season it with salt, and pour it hot into a tureen, with crispt French bread at the top.

N. B. If you like it brown put a spoonful of brown­ing in.

Another Rice Soup.

Take half a pound of rice and put it into two quarts of water, with a stick of cinnamon, cover it close, and stew it gently till the rice is tender; take out the cinnamon, sweeten it to your liking, grate in a nutmeg, and let it stand till it is cold; beat up the yolks of three eggs with half a pint of white wine, stir it all together, put it over a slow fire, and keep stirring it all the time, till it is thick and boils, otherwise it will burn and curdle; then put it into a soup-dish.

Ox Check Soup.

Take half an ox head, and cut the cheek clean from the bones, break the bones to pieces, and put them in a large pan of water all night to soak out the blood; in the morning wash them clean out, and put them in­to a pot with six quarts of water, when the scum ri­ses skim it well; take six onions, six heads of cellery, about four leeks and two turneps, well washed and cut in two, with a bundle of sweet herbs, a spoonful of all-spice, some cloves and mace, and a little salt; put in two palates, and stew them till tender, then take them out and throw them into cold water, and take off the skins; cut them into square pieces, stew the head five hours, try if the head is tender, if not stew it gently till it is; then take it out, and strain the soup into a pan to settle, skim it well, and pour it from the settlings; put a quarter of a pound of butter in a stew-pan and melt it, put two large [Page 41] spoonsful of flour in, and stir it about till it is smooth; by degrees put the soup in, keep stirring for fear it should go into lumps, if it does you must strain it through a sieve, put in half a pint of white wine, and season it with Cayan pepper and common pepper and salt, nearly as hot as mock turtle; in the mean time cut a carrot and two turneps in dice, four heads of cellery and two leeks about half an inch long, boiled in water till tender, strain them in a sieve, and put them to the soup; cut the cheek in square pieces and put it in with the palates, and two spoonsful of browning, stew it gently for half an hour, and skim the fat off clean; put it into a soup­dish or tureen, with crispt bread in a plate.

N. B. You may put the check whole in a large soup-dish, if you like it best, and the soup over it.

Ox Check Soup Baked.

Take half an ox head, and cut the check clean from the bones, break the bones and lay them in a large pan of water all day to soak the blood out; then wash them clean, and put them in an earthen pan, and cover them with water, and put a spoonful of all-spice, four onions, a carrot, two turneps, four heads of cellery, two leeks well washed, a bundle of sweet herbs, some pepper and salt, two or three bay leaves, and a pint of mild ale or beer, not porter, tie it over with strong paper put it in the oven af­ter dinner, and let it stay in all night; in the morn­ing take it out, and if it is not tender enough, af­ter you heat the oven put it in again till you think it is done then take the cheek out of the soup, and strain it through a sieve to settle, skim off all the fat and pour it from the settlings into a pan, and put the cheek to keep hot (if it wants any seasoning put some in); put the cheek in a soup-dish, and pour the soup over it, with a handful of toasted bread. A leg of beef done in the same manner is very good.

Hotch Potch.

Take a pound of lean ham, cut it small, and put it at the bottom of a stew-pan, two pounds of lean veal, two pounds of lean beef, over the ham, six onions, four heads of cellery, two leeks, two turneps, a carrot, wash­ed well and cut small, a bundle of sweet herbs, twelve corns of all-spice, six cloves, and three blades of mace, with half a pint of water over the meat; put it over a slow fire, and sweat it till all the juices are out of the meat and herbs, then pour four quarts of boiling water over it, and skim it well, season it with salt, stew it gently for two hours, strain it into an earthen pan; put about two ounces of butter into a stew-pan and melt it, and a spoonful of flour, stir it well till it is smooth, cut a large fowl and truss it for boiling, singe it and put it in, cut a sav [...]y or white cabbage in quar­ters and tie it with packthread, a large carrot cut in six pieces, six middle-sized turneps whole, six heads of the white part of cellery, and boil two ounces of rice in water half an hour and put in, stew it all gen­tly till the fowl and herbs are tender; have ready two pounds of pickled pork boiled tender, cut it into square pieces and put in, put in a little Cayan pep­per to your palate; take the fowl out and put it in the middle of a soup-dish, the pork all round, untie the cabbage, put that and the roots all round and over the meat, and the soup over that.

N. B. When green peas are in season put a pint of them instead of the rice. Garnish with sprigs of cau­l flowers boiled.

Another Hotch-Potch.

Take two pounds of brisket of beef, two or three pounds of the brisket of a breast of veal, cut in square pieces, two tail ends of rumps of beef cut in pieces about two inches long, put them into a stew-pan, cut a savoy of white cabbage in quarters, tie it up with packthread, two carrots cut in quarters, four white heads of cellery, six middle sized turneps whole, six round onions, all well washed, a bundle of sweet herbs, a little all-spice, cloves, and mace tied in a [Page 43] [...] slow fire for half an hour, (take care it does not burn) then pour four quarts of boiling water on it and skim it well, put in a quarter of a pound of but­ter rolled in flour, and stew it three hours, season it with pepper and salt (if green peas are in season put a pint in); have ready a pound of pickled pork boil­ed tender and cut in square pieces, put it in; take out the cabbage as whole as you can and unite it, and the sweet herbs and spice, put the meat into a soup-dish, and the cabbage, roots, and soup all over with crispt bread in a plate; garnish with carrot or cauliflower sprigs.

Breast of Veal in Hotch-Potch.

Take the brisk [...] end of a breast of veal, and cut it in little square pieces, flour it, and put half a pound of butter in a stew-pan, when it is hot put in the veal, and fry it of a light brown; then put in two quarts of boiling water, stir it round (if peas are in season put in a pint of green peas) four cabbage let­tuces cut in quarters and well washed, two onions chopped fine, a bundle of sweet herbs, a little cloves, mace, and all-spice tied in a rag, a little pepper and salt, cover it close and stew it till the veal is tender, and season it to your palate; take out the spice and sweet herbs and put it in a soup-dish; garnish with sprigs of cauliflowers or small heads of greens; if cauliflowers are in season, boil a small one tender, and put it in the middle of the dish, and the meat round it will make it look handsome; or if peas are not in season, and cucumbers are, pare six cucumbers, take out the core, and cut them in thin slices in­stead of the peas. In winter cut a carrot in small pieces, two turnips in dice, four heads of the white part of cellery cut about two inches long, with the hearts of four small Savoy cabbages▪ or six heads of greens.

Hotch-Potch of Mutton.

Take a neck of mutton of about six pounds and cut it into chops, leave the scrag end whole put it into bug, with half a pint of water; sweat it gently over [Page 44] a stew-pan with half a pint of water, put in six round onions and six middle-sized turnips whole, a carrot cut in quarters, a Savoy or white cabbage cut in quarters and tied up with packthread, all well wash­ed, with a little thyme; sweat it gently for half an hour over a slow fire, then pour three quarts of boil­ing water over it, season it with salt and pepper, and skim it well; stew it for two hours, and put in a spoonful of browning, skim off all the fat, put the chaps into a soup-dish, leave out the scrag, untie the cabbage, put over with the soup▪ &c. Garnish with toasted sippets. You may add two ounces of Scotch barley if you like it.

Mutton Broth.

Take a neck of mutton of about six pounds, cut the best end whole and the scrag end in pieces, put it in a stew-pan with a gallon of water, and when the scum rises skim it well, put in two onions, four turnips, two leeks, and a little thyme and parsley, well wash­ed; boil it gently till the best end is done, then take it out, stew the rest till your broth is as good as you would have it, season it with salt, and strain it off, skim all the fat clean off; have ready four turnips cut in dice, and two leeks cut small, boil them a quar­ter of an hour in water, strain them in a sieve, and put them into your broth, with a few marygolds and the piece of mutton; give it a boil for ten minutes, then put it into a tureen; with crispt bread in a plate. You may thicken it with oatmeal if you think pro­per.

Barley Broth.

Make the broth as in the above receipt, and boil half a pound of pearl barley for two hours in two quarts of water, strain it off, and put it to the broth with the mutton, and boil it for ten minutes, put it into a tureen, with some crispt bread in a plate.

Scotch Barley Broth.

Get a sheep's head and feet with the skin and wool [...]n, and singe the wool off with red hot irons (the best way is to send them to a smith's shop to be done) when singed, take a clean brush and some warm wa­ter, and brush them well till they are quite clean; put them into a soup-pot with six quarts of water, and when the scum rises skim it clean, put in half a pound of Scotch barley, six onions whole, six turnips whole, six leeks, and six of the white heads of celle­ry split in two, two carrots cut in quarters, a Savoy or white cabbage cut small, and half a pint of oat­meal, stew it for four hours, and season it with salt; chop a handful of parsley fine, and a few marygolds, put them in, let it boil up five minutes, then put the head and feet into a soup-dish, and the soup and in­gredients all over, with crispt bread in a plate.

Veal Broth.

Take about four pounds of scrag of veal cut small, put it in three quarts of water, when the scum rises skim it well, put in two onions, a turnip, and three or four blades of mace; stew it gently for two hours, season it with salt, and strain it off; have ready four ounces of rice boiled in water till tender, strain it through a sieve, put it into the broth, and boil it ten minutes; put it in a tureen, with a handful of crispt bread in it.

Beef Broth.

Take a leg of beef, break the bone in three or four places, and wash it clean, put it into a pot with six quarts of water; when the scum rises skim it well, and put in three blades of mace, a bundle of sweet herbs, and a large crust of bread; boil it for four hours, and season it with salt, then take the meat out clear from the bones, and put it in a soup-dish, and strain the broth over it; put in a handful of crispt bread.

Crawfish Soup.

Take half a hundred of live crawfish and wash them clean, boil them half an hour in a gallon of water, strain them in a sieve, and save the liquor; pick out the meat from the tails whole and save it, bruise the shells in a mortar, and put them into a soup-pot with the liquor, and about three pounds of scaite, thorn­back, cod, or hollybert, an onion stuck with cloves, a bundle of sweet herbs, and three or four blades of mace, with a pint of green or dry peas, season it with pepper and salt, and stew it three hours, skim it well, take the spawn of lobster and bruise it very fine, and put it in to colour it a fine red; then rub the fish and soup through a sieve till the fish is pretty near all through, and then rub it through a tammy or nap­kin, put it into a soup-pot and make it hot; in the mean time flour the tails of the crawfish, and fry them in butter, put them on a coarse cloth before the fire to drain, then put them in a soup-dish or tureen, and pour the soup hot over them, with some crispt French bread at the top.

N. B. If you cannot got fish, you may use lean veal or mutton in the to stead, and use the crumb of two French rolls, simmer it in a little of the soup to thick­en it before you rub it through the tammy▪

Lobster Soup.

Take four lobsters, and pick the spawn out while alive if there is any on the outside, boil them in a gallon of water for one hour, then take them out, pick the meat out of the claws and tails, save two tails whole, and take care of the spawn, put the li­quor into a soup-pot, with a pound of lean ham cut fine, two pounds of any sort of fish, and put the meat of the lobsters in, except the two tails, with two onions stuck with cloves, four blades of mace, a bun­dle of sweet herbs, and a crust of French bread; stew it gently for two hours, season it with pepper and salt, take the meat of the lobsters out, put it in a mortar and beat it fine, bruise the spawn fine and put [Page 47] it in; mix the soup with the meat and spawn, and rub it through a tammy or napkin, then put it into a soup-pot and boil it up: in the mean time cut the rwo tails of the lobsters in long s [...]lps, flour and fry them brown in butter, put them on a coarse cloth before the fire to drain; then put them into a soup-dish or tureen, and pour the soup boiling hot over them, with crispt French bread at the top.

Scaite, or Thornback Soup.

Take three pounds of scaite or the thornback and skim it, wash it well, and boil it in six quarts of water till it is very tender; take it up and pick all the fish off the bones, put the bones in again, with about two pounds of any sort of fresh fish, a little lemon-peel, a bundle of sweet herbs, twelve corns of whole pepper, two or three blades of mace, a little horse­radish, an onion stuck with cloves, and the top crust of a penny loaf, with a little parsley, cover it close, and stew it gently two hours; take a French roll, cut a little piece out of the top, pick out all the crumb, and put it in the soup; rub it through a sieve, and pound part of the scaite or thornback in a mortar, mix the soup with it, and rub it through a tammy or napkin; put it in a soup-pot and make it hot, season it with Cayan pepper and salt▪ in the mean time mince the rest of the fish small, and put it in a stew-pan, with two spoonsful of the soup, a little butter rolled in flour, and a little pepper and salt; give it a toss or two, then fill the French roll, pour your soup into a soup-dish or tureen, and put the roll in to swim at the top. This is a very rich soup, and end or hollybert soup is made the same way.

Oyster Soup.

Take two pounds of scaite, skin it, two large eels, and four flounders cut small, well washed and gutted, put them into four quarts of water, and when the scum rises skim it well, and put in two or three blades of mace, and onion stuck with cloves, two heads of [Page 48] cellery, a few parsley roots, and a bundle of sweet herbs; cover it close, and stew it for two hours, sea­son it with pepper and salt, and half a nutmeg grat­ed; in the mean time get two quarts of oysters, and boil them in their own liquor, strain them in a sieve, and throw them into cold water, wash them well out, and beard them, pour the oyster liquor from the set­tlings into the soup, pound the oysters and twelve yolks of hard eggs in a mortar very fine, and strain the soup to them; mix them well up, and rub it through a tammy or napkin, then put it into a soup-pot, and give it a boil till it is as thick as cream; then pour it into a tureen, with crispt French bread at the top.

Eel Soup.

Take four pounds of eels, skin, gut, and wash them well, cut them in pieces, and put them into a pot with four quarts of water, with a crust of bread, an onion stuck with cloves, two or three blades of mace, and a bundle of sweet herbs; season it with salt and skim it well, boil it till half the liquor is wasted, then strain it off and put it into a stew-pan, and chop a handful of parsley fine, put it in, and boil the soup five minutes; then put it into a tureen, with a handful of toasted bread.

Muscle Soup.

Take a hundred of large muscles, wash them clean, put them into a stew pan, cover them close, and stew them till they open, then pick them out of the shells, and pick the beard or crab off, if there is any, strain the liquor through a fine sieve into a pan to settle, then pour it from the settlings to the muscles; take two pounds of any sort of fresh fish and put on with a gallon of water, with a bundle of sweet herbs, a large onion stuck with cloves, a little whole pepper, a small piece of horse radish, and a little parsley: bruise a dozen crawfish in a mortar, and a dozen almonds blanched and beat fine, take two [Page 49] French rolls and take out the crumb. and fry it brown in butter, and put in with three parts of the muscle liquor, season it with salt and little Cayan pepper, and stew it till the liquor is half wasted: in the mean time get a parsnep and a carrot, scraped and cut in thin slices, fry them brown in butter; rub the soup through a sieve and put it into a stew-pan, with the fried carrot and parsnep, and half the mus­cles, stew them gently for fifteen minutes; take the other half of the muscles and liquor, put them into a stew pan with a quarter of a pound of butter, and shake in a little flour, and keep it stirring till the butter is melted; season it with pepper and salt, and grate in a little nutmeg, beat the yolks of three eggs up and put in, keep it stirring till it is thick, or else it will curdle, put it into the french rolls after they are crispt before the fire, and pour your soup hot into a tureen, with the rolls swimming at the top.

Milk Soup.

Take two quarts of new milk, two sticks of cinna­mon, two or three bay leaves, a very little basket salt, and fine sugar to sweeten it, put it over the fire to heat; in the mean time blanch half a pound of sweet almonds, and beat them fine in a marble mortar, put in a little milk, to keep them from oil­ing, grate a little lemon-peel into the almonds, and when the milk, &c. boils strain it to the almonds, put it [...] a pot, with half a nutmeg grated, and boil it up for two or three minutes; c [...]t some slices of French bread, and crisp them before the fire, put them into a soup-dish or tureen, and pour the soup hot over them.

Milk Soup the Dutch and German Way.

Take a quart of new milk, and boil it with a stick of cinnamon and moist sugar. put some sippets cut in what shape you please into a dish, pour the milk over them, and take out the cinnamon; put it [Page 50] over a gentle charcoal fire to simmer till the bread is soft, beat the yolks of two eggs and mix with a little of the milk; then mix it all together, and send it to the table in a tureen hot.

Egg Soup.

Beat the yolks of two eggs in a deep dish, with a piece of butter as big as a hen's egg, take a tea-ket­tle of boiling water in one hand, and a spoon in the other, pour in a quart gently, and keep it stirring till the eggs are well mixed and the butter melted, then poor it into a stew-pan, and stir it till it simmers; take it off the fire, and pour it between two vessels, out of one into the other, till it is quite smooth and has a great froth, then set it on the fire, and stir it all the while till it is hot, but not boil; pour it into a tureen, and send it hot to table.

Turnip Soup.

Take a large bunch of turnips and pare them, save out three or four, put the rest on in a gallon of wa­ter, with a bundle of sweet herbs, an onion stuck with cloves, a blade of mace, a little whole pepper, half a nutmeg, a little salt, and the crust of a penny loaf; boil it till the turnips are tender, then rub it through a sieve till all the turnips and bread are rub­bed through, put it into a stew pan, with four heads of cellery cut small, two turnips cut into dice, cut one turnip and two or three carrots into thin slices, flour them, and fry them brown in fresh butter, and four onions cut in slices and fried brown, two ounces of vermicelli; boil it gently till all the roots are ten­der, then send it up hot in a tureen, with crispt French bread at the top.

Soup Maigre.

Put half a pound of fresh butter into a stew-pan, and melt it till it is done hissing, have a dozen round onions pecled, through them in, and shake them well [Page 51] about for five minutes; then put in six heads of celle­ry cut small, two handsful of spinach well picked and washed, two cabbage lettuces cat fine, with a pint of green peas [...] in season; shake them in the pan for fifteen minutes, put in a little flour, and pour in two quarts of boiling water, and stale crusts of bread cut in small pieces, season it with pepper and salt, and a little beaten mace, stir it well together, and stew it gently for half an hour: take it of the fire, beat the yolks of two eggs and put in, with a spoon­ful of vinegar, stir it about, and then put it into a tureen.

You may make it thus. Get a quart of Moratto peas, and boil them in three quarts of water, with [...] onions sliced and fried brown in butter, four heads of cellery cut small, a carrot, turnip, and parsnep, [...]eason it with pepper and salt, a little beaten mace, and stew it gently till the peas are very tender; then [...] it all well through a sieve till the pulp is all through: have ready some cellery cut small and boil­ed tender, a handful of spinach stewed and squeezed very dry, put them into the soup, and boil it up ten minutes; take it off the fire, and put in a gill of spi­nach juice, stir it well up, and put it into a tureen; send it to table hot.

N. B. Asparagas tops or artichoke bottoms boiled tender, when in season, is a great addition.

Plum Porridge.

Put a knuckle of veal cut very small, into a gallon of water, with a bundle of sweet herbs, six blades of mace, when the scum rises skim it well, and put in two pounds of raisins of the sun, and one pound of pruens, boil it three hours, then rub it all well through a sieve till all the pulp of the raisens and pruens is through: put it into a soup-pot, with a [...]int of sack, half a pound of fine sugar, half a pound of raisins stoned and picked, and half a pound of cur­rants well washed and picked, grate in a whole nut­me [...] boil it gently up half an hour, and stir it of­ten; [Page 52] put it into a soup-dish or tureen, with crispt French bread at the top.

Common Plum Porridge for Christmas.

Take a leg and shin of beef and cut them small, put them into eight gallons of water, when the scum rises skim it well, boil it for six hours, then strain it into a pan, clean out the pot, and pour your broth in again; slice the crumb of six penny loaves very thin, and put some of the broth to them, cover them up for a quarter of an hour, then give it a boil up, and rub it through a sieve into the broth; have ready six pounds of currants well washed and picked, four pounds of jar raisins picked and stoned, and two pounds of pruens, boil all these in the soup till they swell and are tender; then put in half an ounce of mace, half an ounce of cloves, and two nutmegs, all beat fine; mix them in a little cold broth first, and then put them in, with four pounds of sugar, two quarts of sack, and the juice of four lemons; boil it up ten minutes, keep it stirring▪ then put it into earth­en pans, and put it by for use: when you want it make it hot, and send it in a soup-dish or tureen, with crispt French bread.

Portable Soup.

Take three legs of veal and one of beef, with ten pounds of lean ham, all cut very small, put a quar­ter of a pound of butter at the bottom of a large pot or cauldron, and the meat and ham in, with four oun­ [...] of anchovies, two ounces of mace, a bunch of cel­lery, six carrots washed well, a large bundle of sweet herbs, a spoonful of whole pepper, and a hard crust of a penny loaf; sweat it over a slow fire till you find all the juices are drawn out of the meat, then cover it with boiling water, and skim it well; let it boil gently for four or five hours, then strain it off to set­tle, pour it clear from the settlings first, skim the fat off well, and pour it into a pot, and boil it till it is a strong jelly, and as stiff as glue; season it with Cay­an [Page 53] pepper and salt, then pour it into little tin moulds; let it stand till cold, then turn it out of the moulds, put it on places, and dry it in the fun, or at a great distance before the fire, keep turning it often till it is quit dry; then put it in tin boxes, with a piece of writing paper between each cake; put them in a dry place for use. This is very useful soup for tra­vel [...]ers, or large families; for by putting one small cake into a pint of boiling water, and giving it a boil up, it will make a pint of good soup; or a lit­tle boiling water poured on a cake, will make good gravy for a turkey or two fowls. It possesses one good quality, it never loses any of its virtue by keep­ing.

To dress a Turtle the West-India Way.

As turtles are of various sizes, from one pound to eight or nine hundred weight, I shall confine my di­rections to one of about fifty or sixty pounds, bigger or less in proportion. Kill your turtle the night be­fore you intend to dress it, which you most proceed to do in the following manner. Tie it by its hind [...] with a cord sufficient to hold it, then cut off the head and hang it up to bleed all night; in the morn­ing cut the callipee, which is the belly, round, and raise it up, cut as much of the white meat to it as you conveniently can, throw it into spring water and salt for half an hour, cut the fins oil and scald them with the head, and take the scales off, cut all the white part out, and throw it into spring water (the guts and lungs must be taken out, but be careful you do not break the gall) wash the lungs and heart well, and slit the guts and maw all through with a pen­knife, wash them well in warm water, scrape all the inside skin off, and boil them till tender in two gal­lons of water; (you had better throw the liver away, seldom any per [...] [...] [...] it, and it always makes your turtle look black) then take and saw the hack shell about two inches deep all round, scald it, and take off the shell; in the mean time make a good real stock in the following manner. Take a knuckle of veal and two neat's feet cut in small pieces, and put [Page 55] them on, with three gallons of water, a bundle of sweet herbs, four onions, a quarter of an ounce of cloves and mace, and when it boils skim it well, boil it for three hours and strain it off; cut all the white meat from the bones, save out about two pounds, and cut it in pieces as big as an egg, put a quarter of a pound of butter at the bottom of a stew-pan, put in the white meat, set it over a slow fire, and sweat it gently till you find in tender; put the lungs and the part of the back shell into a stew-pan, and cover them with the veal stock, with six shallots, two onions, a little basil, sweet marjorum, winter savory, thyme, and parsley, all chopped fine, a quarter of an ounce of cloves and mace, and twelve corns of all-spice beat fine, and stew it till tender; take it out of this li­quor, and strain it off, put the fins on in the same manner as the lungs, and stew them till tender; take them out of the liquor and strain it off, put half a pound of butter into a stew-pan, melt it, and put three spoonsful of flour in, stir it well till it is smooth, and by degrees pour in the liquor that came from the lungs and white meat, and stir it well till it boils, put in a bottle of Madeira, and season it with Cayan pep­per and salt pretty high; cut your lungs and the part of the back shell in pieces, with the two hind fins cut in three pieces each, and the white meat put in; stew it fifteen minutes, put a stiff paste all round the edge of the backshell, which is called the [...], and ornament it with leaves, &c. cut out of the paste to your fancy, season the shell with Cayan pepper and salt, put in these ingredients▪ with the juice of two lemons, some force-meat and egg balls and bake it two hours; raise the white meat of the belly shell, which is called the callipee, and stuff it with force-meat, then notch it across at the top, and season it with beaten spice, basil, marjorum winter savory, and thyme, chopped [...]ine, and some little bits of butter here and there on it, some Cayan pepper and salt, put a paste round the rim, and bake it three hours; put the bones and the two pounds of white meat [...], with some of the stock and a quart of water, with a bundle [Page 56] of sweet herbs, some cloves and mace, and stew it till yon find the soup is good: strain it off, then put it in a soup-pot, thicken it with flour and butter about as thick as cream, season it with Cayan pepper and salt, and put in half a pint of Madeira, boil it gently for about fifteen minutes, and skim it well; put some but­ter into a stew-pan and melt it, with a spoonful of flour, stir it till it is smooth, then by degrees pour in the liquor the fins were stewed in, stir it till it boils, season it with Cayan pepper and salt, half a pint of Madeira, and the juice of a lemon, put in the two fore-fins, and stew them fifteen minutes, with some force-meat and egg balls; put a little butter into another stew-pan, and a spoonful of flour, stir it till it is smooth, and by degrees pour in a pint and a half of hock, stir it till it boils, put the guts and maw, cut in pieces about three inches long, into it, and stew it for fifteen minutes; season it with Cayan pepper and salt, mix the yolks of three eggs with a pint of cream, and grate some nutmeg in, put it in, and keep it stirring till it is ready to boil▪ then take it off, keep it shaking, and squeeze in a lemon; have your callipash, callipee, soup, fins, and fricasee, all hot together, and dish them up hot in the following man­ner, your soup in a tureen in the middle.

When you send the callipash and callipee to bake, you should put them in a tin dripping pan, and put bricks underneath to keep them steady, that the li­quor may not spill.

Another Way to dress a Turtle.

Kill your turtle the over-night, as before direct­ed, cut the belly shell all round, and raise it up, cut it clean from the meat in the inside, cut of the fins, [Page 57] and cut out the white meat, wash it well in spring water, and put it in spring water for half an hour; take out the guts and lungs, and throw the lungs into water, treat the guts as before directed, saw off the rim of the back shell about two inches deep, scald the fins, head, and shells in hot water, and clean off the scales and shells; have ready a veal broth, made as follows: Cut a knuckle of veal of about six pounds and two neat's feet in small pieces, put them on in two gallons of water, and when it boils skim it well, and put in a bundle of sweet herbs, six onions, four turneps, and two carrots, [...] cloves and mace, and a little all-spice, boil it for three hours, and then strain it off; put your fins, head, the belly and back shells in, and cover them with the veal broth, with a quarter of an ounce of cloves and mace, half a nutmeg, and twelve corns of all-spice, beat fine, some basil, sweet marjorum, winter savory, thyme, and parsley, chop­ped very fine, six shallots and two onions chopped fine, stew them till they are tender, then strain the liquor from them; put a quarter of a pound of but­ter into a stew-pan, and cut the white meat in pieces as big as an egg and put in, with a quart of the broth, a bundle of sweet herbs, and a little salt, set it over a slow fire, and stew it gently till you find it is tender, then strain the liquor from it, and wash the meat in warm water, to wash the c [...]rd and scum off; throw away the liver, put the lungs and heart in some veal broth, and stew them till they are tender with a bundle of sweet herbs, then strain the liquor from them, and cut them in small pieces, and the fins and brawn from the back and belly shells cut, in pieces, and take the meat from the head, wash them in warm water clear from the herbs and spice; put a pound of butter into a stew-pan big enough to hold all the turtle, and melt it, then put in four large spoonsful of four, stir it till is smooth, and by degrees put in all the broth, keep it stirring till it is quite smooth, then put in two bottles of Madeira, [Page 58] and all the meat, fins, tripe, &c. with three dozen of force-meat balls and three dozen of egg balls, season it with Cayan pepper and salt pretty high, and stew it one hour very gently, squeeze in four lemons, stew it five minutes longer, and skim it well; then taste if it is of a fine taste, that it wants nothing, either of wine, seasoning, or lemon, if it does put it in; in the mean time put a paste round the back shell, as before directed▪ and season the shell with Cayan pepper and salt, and put in half a pint of Ma­deira, and bake it one hour; put some of the turtle into the shell and brown it with a salamander, and the rest in tureens as hot as possible.

N. B. When you dress a small under turtle under twen­ty pounds, you will have no occasion to bake the shell, but cut the shell all up, and take the brawn out, and serve it in tureens.

Sturgeon in Imitation of Turtle.

Make a veal broth as for turtle, gut and scale about eight pounds of sturgeon, and wash it well, cut the brawn off the white part, and cut both in small square pieces, put them in a stew-pan and cover them with broth, a bundle of sweet herbs, a dozen shallots chopped fine, a quarter of an ounce of cloves and mace beat fine, stew it gently till it is [...]ear tender; mix a bottle of Madeira with four spoonsful of flour very smooth, put it in and stir it well about, and season it high with Cayan pepper and salt; stew it gently for half an hour, then put force-meat and egg balls in, squeeze in the juice of two lemons, and boil it up two or three minutes: take out the sweet herbs, put it in a tureen, and send it to table as hot as possible.

To boil a Turbot.

First gut your turbot and wash it well, then cut it across the back, and draw your knife just above the fins through the back-skin, sprinkle a little salt over it, which will fetch all the slime off; make a kettle of spring water boil, and put in a handful of salt, [Page 59] with a bundle of parsley and half a lemon; wash your turbot well from the slime, and put it in on a fish­drainer, with a sheet of white paper over it, and boil it gently▪ a turbot of eight pounds will take half an hour, bigger or lesser in proportion; take it out of your kettle, and let it drain the water from it, then carefully slip it on your dish, with a fish-plate in it, and take the paper off; garnish it wish fish-parties, lemon, and parsley, and send lobster, shrimp, and anchovy sauce in boats.

To dress a Turbot the Dutch Way.

Take your turbot alive and gut it, cut it four times across the back and belly, wash it well in spring water, and put it in spring water and salt for one hour to crimp; have a kettle of spring water boil­ing, put in salt enough to make it pretty salt, but not too salt, wash the turbot out, put it in and boil it moderately fast for fifteen minutes; then throw in a large handful of parsley, well picked and washed, and boil it five minutes longer; have a deep soup-dish, and carefully take out the turbot, put it in with all the parsley, and cover it with the liquor; garnish the dish with green parsley, and send parsley and butter and anchovy sauce in boats, with bread and butter cut very thin in plates.

To bike a Turbot.

Take an earthen dish the size of your turbot, rub butter thick all over it, sprinkle a little pepper and salt and parsley shred fine over it, and grate half a nutmeg over it; cut the head and tail oil the turbot and put it into the dish, pour half a pint of white wine over the fish then with a small brush rub the yolk of an egg on it, with little bits of butter here and there bake it for one hour, or till it is of a fine brown; then put it into your dish that you intend to send it to table in, and put it before the fire to keep hot; take the sauce and stir it well together, put it into a [Page 60] stew-pan, with a little butter rolled in flour, and a spoonful of anchovy liquor, and one of catchup, squeeze in half a lemon, and boil it up for five minutes; gar­nish the fish with lemon and parsley, and add shrimps or picked mushrooms to the sauce, and send it in boats or basons.

To boil a Cod's Head.

Take a large cod, and cut the head and shoulders off close to the vent, take out the gills and guts and open the sound, scrape out the blood clean from the back bone, wash in clean, tie it up with packthread, sprinkle a handful of salt over it, and let it lay two hours; have ready a kettle of spring water boiling, put in a handful of salt, two or three bits of horse­radish, and a quarter of a pint of vinegar, put the head on a fish-drainer, put it in, and boil it gently; (if a large head, it will take one hour; a middling size, three quarters of an hour, and so on for less) then take it out of the water, and set it across the kettle to drain, slip it gently on the dish, and gar­nish with smelts fried, or any other small fish, or fried oysters, with horse-radish and parsley, or barberries; send oyster, lobster, shrimp, or coc­klesauce, in sauce-boats: the best is oyster and shrimp sauce for cod.

To roast a Cod's Head.

After cleaning it as before, score it with a knife, strew a little [...] on it, and put it into a small tin dripping pan, lay it before a brisk fire, with some­thing behind, that the fire may roast it (all the wa­ter that comes from it the first half hour throw away); then with a paste brush rub it over with the yolk of an egg▪ and strew on a little nutmeg, cloves, and mace heat fine, and some bread-crumbs all over; set it to the fire again, and baste it gently with butter, turn it often from one side to the other before the fire, till it is of a fine brown (a large head will take four or five hours roasting) have some melted but­ter, and put in a spoonful of anchovy, some shrimps [Page 61] or cockles, with the liquor that comes from the head, stir it well together, and give it a boil (mind it is not oily); put the head in a dish, with the liver boil­ed, cut in two, and laid on each side; garnish it with horse-radish and parsley, or barberries, with the a­bove sauce and oyster sauce in boats or basons.

To bake a Cod's Head.

Take a deep earthen pan, big enough to hold the head, and butter it well, gut and wash the head ve­ry clean, and dry it with a coarse cloth, put it in with a bundle of sweet herbs, an onion stuck with cloves, three blades of mace, a little whole pepper, a nutmeg bruised, a little lemon-peel and horse-rad­ish, rub the head all over with the yolk of an egg, grate some nutmeg over it, and crumbs of bread, with half a pint of water in the dish; bake it three hours in a moderate oven, then take the head, put it into the dish you intend to send it to table in, and cover it; put it over boiling water, or before the fire, to keep hot; strain the liquor that the head was boiled in into a stew-pan, with some ketchup, and shrimps or cockles, thicken it with butter rolled in flour, give it a boil, put it over the head, and gar­nish with fish-patties, horse-radish, and parsley, with oyster or lobster sauce in boats or basons.

To stew a Cod's Head in Claret.

Take a cod's head, gut, gill, and wash it clean, tie it up with packthread, put it on a drainer, and put it in a kettle just big enough to hold it; put half a pound of butter in a stew-pan, melt it, and put four spoonsful of flour in, stir it till it is smooth, put four bottles of claret in, and stir it till it boils, then put in a bundle of sweet herbs, a quarter of an ounce of cloves and mace▪ and a little all-spice, a gill of ketchup, a spoonful of anchovy liquor, blanch a pint of oysters, and strain the liquor in, season it high with Cayan pepper and [Page 62] salt, and stew it half an hour; then strain it through a sieve to the cod's head, (but mind it is very thick, for the juice of the cod's head will thin it) put in a pint of mushrooms, the oysters washed and bearded, a quarter of an ounce of truffles and morels scalded and washed clean, with two or three cod's sounds, fresh or salt, boiled tender and [...]ut in small pieces; stew it gently one hour and a half, squeeze in the juice of a lemon, and if it [...] seasoning put it in, as it should be well seasoned; take it carefully and lay it in a deep dish, untie [...], but mind you do not break it, pour the sauce and ingredients over, gar­nish with fish-patties, fried sippets, or oysters and horse radish.

To boil Cod or Codlings.

As these fish differ so much in size, it is almost impossible to give a good receipt for dressing them; but by many years practice I will give the best I can: Cut, gill, and wash the fish well, turn it round with the tail in its month, and tie or skewer it; have ready a kettle of spring water boiling, and put in salt according to the size of your fish, boil it gently for fear of breaking, (a middling sized one will take half an hour, bigger or less in proportion) then take it out of the water, and set it across the kettle two minutes to drain; [...]ip it very gently into the dish, and garnish with horse-radish, parsley, le­mon, or barberries, as you please, with oyster and anchovy sauce in boats.

To crimp Cod.

Take your cod alive and gut it, cut it in slices about an inch and a half thick, wash it clean in spring water; have ready a large pan of spring water, throw in a handful of salt, put in your fish, and let it lay two hours; then wash it clean out and put it to drain

To boil Crimp Cod.

Have a stew-pan of spring water boiling, put in a a handful of salt, put the cod on a drainer, put it in and boil it very quick ten minutes; then take it out of the water, and set it across to drain, and take a smooth brush and wash it with the water, to clean off any sk [...]m or d [...] which may happen to be on it; lay a napkin in your dish, put the fish on, cover it over, and send oyster, and anchovy sauce in boats with scraped horse-radish in a plate.

To broil Crimp Cod.

Take and wipe the slices very dry with a cloth, and flour them on both sides; have a very clear fire, put on the gridiron, and mind it is very clean, rub it with a little beef or mutton fat, put on the fish, and broil it of a fine brown on both sides, but not burnt; put it in a hot dish, and garnish with horse-radish and parsley, with oyster and anchovy sauce in boats.

To fricassee Cod.

Get two or three cods sounds and boil them till tender (if salt ones you must soak them in water all night) cut the roe in small pieces, and blanch it with the liver cut in pieces, put them into a stew-pan, with two or three slices of cod about two inches thick, with a pint of fish broth or boiling water, season it with a little beaten mace, nutmeg and salt to your palate, a bundle of sweet herbs, an onion stuck with cloves, cover them close and stew them ten minutes, but not too fast; then put in a gallon of white wine, a few oysters blanched, a piece of butter rolled in flour; take out the onion and sweet herbs, shake it round gently, mix the yolks of two eggs with half a pint of cream, put it in gently till it boils up; then squeeze in half a lemon, put it very carefully into the dish and garnish with fried sippets▪ Mind to cut the sound into square pieces.

To fry small Codlings.

Gut and wash them clean, dry them in a cloth, and turn them round; make a batter thus: Take two or three spoonsful of flour, and mix it with small beer or ale till it is smooth, then put the fish in; have ready a panful of hot fat, put the fish into the batter, and let the batter cover it, then put it into the [...]at, and fry it of a fine brown; put it on a drain­er before the fire to drain the fat from it, then put it into a hot dish, and garnish with horse-radish, with anchovy sauce in boats.

To boil Salmon.

Gut and scale the salmon, wash it well, and split it all through; have ready a kettle of spring water boiling, throw in a handful of salt, three or four bits of horse-radish, put your fish, cut in as large or small pieces as you fancy, on a drainer, the backside uppermost, and put it in, boil it gently for three quarters of an hour, (if the fish is very thick it will take an hour; be sure you skim it well) take it out of the water and set it across the kettle to drain, and with a paste-brush wash i [...] well at the top, clear from all scum or dirt that may settle on it; put it into the dish, and garnish with fried smelts, oyster-patties, horse-radish, parsley, or barberries, with lobster and shrimp sauce in boats.

Salmon au Court Bouillon.

Take about eight pounds of the middle of a sal­mon, scale and wash it very clean, score the sides about two inches deep that it may take the season­ing, beat a quarter of an ounce of pepper ground fine, and some salt, a lemon peel and a handful of parsley chopped fine, mix it up with a pound of butter rolled in flour, and put it into the notches; roll it up in a napkin, and bind it with a sillet, put it into a fish-kettle just big enough to hold it, pour [Page 65] in a quart of white wine, a bundle of sweet herbs, some salt, and a spring of bay leaves, with as much boiling water as will cover it, boil it gently one hour and a half; then fold a napkin in your dish, take it out of the napkin it was boiled in, and put it in the dish; garnish with crispt parsley, serve it up with plain butter in a boat, grated horse-radish, and vinegar made hot.

Salmon a la Braise.

Take the double jowl end of the salmon, or a large salmon trout, scale, gut, and wash it clean, take a large eel, skin, gut, and wash it, take all the fish from the bones, chop it fine, with two anchovies, a little lemon peel cut fine, grate half a nutmeg in, some parsley and a little thyme chopped fine, a few crumbs of bread, a little pepper and salt, roll them up with the yolks of two eggs, and put it in the belly of the fish, sew it up, and lay it in a long fish- kettle just big enough to hold it; put half a pound of butter into a stew-pan and melt it, shake in three large spoonsful of flour, and stir it till it is a little brown, then pour in a pint of any sort of broth, with a bottle of white wine, a bundle of sweet herbs, an onion stack with cloves, a spoonful of an­chovy liquor, and a little beaten mace; stew it for half an hour, then strain it through a sieve over your salmon, put in half a pint of fresh mushrooms peeled and washed, an ounce of truffles and morels well washed and cut small, season it with Cayan pepper and salt pretty high, cover it close, and stew it gently one hour and a half; then take put the sal­mon, be very careful you do not break it, [...]ut it in a deep dish, and pour the sauce over; garnish with fish-patties and horse-radish, or barberries. This is a very elegant dish for a genteel or large com­pany.

To boil a Jowl of pickled salmon.

When salmon or other fish is dear and scarce, [Page 66] take a jowl of pickled salmon and lay it in spring water all night; have a kettle of spring water boil­ing, with a little salt in it, put the jowl on a fish-plate and put it in, boil it gently, fifteen minutes; take it out of the water gently, and be careful you do not break it, and slip it into your dish; garnish with lemon and barberries, with lobster, shrimp, or an­chovy sauce in a boat.

To colver Salmon.

Get a live salmon, scale and gut it, cut it in slices about two inches thick, wash it clean in spring wa­ter, and then put it in a large pan of spring water for two hours, then take it out to drain.

To boil colver Salmon.

Have a stew-pan of spring-water boiling, throw in a handful of salt, put your slices of salmon on a fish-plate, and boil it quick for fifteen minutes, then take it out, and wash the scum off with a paste-brush, lay a napkin in your dish, and put it one the napkin; garnish with green parsley, with lobster and anchovy sauce in boats.

To broil Salmon.

Either take colver▪ or any other salmon cut in slices, dry it well in a cloth, flour it, and sprinkle a little pepper and salt on it; have a very clear fire, and broil it on both sides of a brown, put it into a hot dish, and garnish with horse-radish, with ancho­vy sauce and plain butter in boats.

To broil Salmon in Paper.

Scale and wash three pounds of salmon, cut it in slices an inch thick, dry it with a cloth, season it with pepper and salt and a little grated nutmeg; butter two half sheets of white paper and roll the sal­mon in it, and fasten the paper all round by pinching it [Page 67] over; broil it gently over a very clear fire for twenty minutes, put it in a hot dish, with anchovy sauce and plain butter in boats.

To boil fresh or salt Water Trout.

Gut your trout, but never scale it, as that takes off the beauty of the fish, wash it well, and tie a packthread round the nose of it, and with a large needle or skewer put it through the middle and draw it to the tail, till you make it the figure of an S▪ tie it in that form to the tail, and put it on a drainer; have ready a kettle of spring water [...] boil­ing, put in some salt to make it relishing, then put in your fish and boil it gently (if a middle sized half an hour) take it out of the water and let it drain a moment, put a folded napkin in your dish, and put the fish whole upon it; garnish with parsley, with lobster and anchovy or shrimp sauce in boats.

N. B. If your fish is alive gut and wash it, cut it across on both sides, and lay it in spring water one hour to crimp before you dress it, and boil it fifteen minutes.

To dress Trout the Dutch Way.

Take your trout alive, gut them, and cut them across on both sides to the bone, wash them well, then throw them into spring water and salt for one hour to crimp; put on a kettle of spring water, enough to cover your fish, with a handful of salt, make it boil for five minutes, then put your fish on a drain­er, put them in and boil them ten minutes; then put in a handful of parsley well picked and washed, and boil them five minutes longer; take your fish ve­ry carefully out and lay them in a deep dish, with horse-radish, with anchovy sauce and plain butter in boats, and bread and butter cut thin in plates.

To boil Cod Sounds.

Take six or eight large sounds, and lay them in [Page 68] water to freshen (some will take two days and [...] night) then wash them well and put them on in milk and water, and boil them till tender; put them in a dish, with hard eggs cut in two, and some chopped fine for garnish, with egg sauce in a boat. You may boil two pars [...]eps and cut them in pieces, and some potatoes, put them in a dish together or separate, as you please.

N. B. If you can get them fresh they will not want soaking, as it is meant for salt ones; only take care to clean them.

To broil Cod Sounds.

Treat them as above till boiled, and take them out of the liquor, dry them well with a cloth, pepper and flour them, and broil them over a clear fire till they are brown; then lay them in a hot dish, and pour melted butter and mustard mixed over them.

To fricassee Cod Sounds.

Treat them as above, and cut them in square pie­ces, put them into a stew-pan, with a little pepper and salt, beaten mace and nutmeg, as much cream as will be sauce enough, and a piece of butter rolled in flour, keep shaking the pan well, till the butter is melted, and as thick as you would have it; put them into a hot dish, and garnish with lemon and beet root.

To boil Scaite or Thornback.

Take your scaite or thornback and skin it on both sides, gut and gill it, wash it very clean, and put it in water for one hour; have a kettle of spring water boiling, put in a handful of salt, put the fish on a drainer, and put it in: boil it, if a middle-sized one, half an hour (bigger or less in proportion) and skim it well; take it out of the water and put it over the kettle to drain, and with a brush wash it with the hot liquor; put it on your dish, and garnish with▪ [Page 69] horse-radish and parsley, or barberries, with shrimp and anchovy sauce in boats.

To crimp Scaite or Thornback.

Take your fish alive, skin it, gut and gill it, wash it very clean, cut it in long slips the whole length of the fish, about an inch broad, roll it over your fin­ger, and throw it into spring water; cut the middle part into any form you like, wash it out, and put it into spring water for one hour, then wash it clean out, and put it to drain for use.

To boil crimped Scaite or Thornback.

Have a stew-pan of spring water boiling, throw in a handful of salt, put the fish on a drainer, and put it into the water; boil it ten minutes, skim it well, take it out of the water, and hold it to drain a mo­ment▪ put a folded napkin in your dish, and careful­ly lay the fish on; garnish with horse-radish and parsley, with shrimp and anchovy sauce in boats.

To fry crimped Scaite or Thornback.

Cut the fish in pieces, about five or six inches long dry it well with a cloth, make a batter with flour and mild ale, put the fish in, and cover it all over with the batter; have a pan of hot fat, put in your fish, and fry it of a fine brown; take it out, and lay it on a drainer to drain the fat from it, put it in a hot dish, and garnish with lemon and horse radish, with anchovy sauce in boats.

To stew Scaite or Thornback.

Take about four pounds of scaite or thornback and skin it, and then cut your fish in handsome square pieces, wash it well, and dry it in a cloth, put in a pint of good gravy, a pint of red▪ wine, an onion stuck with cloves, a little beaten mace, a bundle of sweet herbs, a spoonful of anchovy liquor, and stew it gently for half an hour; take out the onion and [Page 70] sweet herbs, and put in some butter rolled in flour, shake it about, and make it of a good thickness, season it with Cayan pepper and salt, a spoonful of ketchup, and stew it for ten minutes longer; skim it well, squeeze in half a lemon, give it a shake round, and then put it into a hot dish; garnish with lemon or fried oysters; you may put in mushrooms, oysters, or artichoke bottoms cut in pieces, if you think pro­per.

To fricassee Scaite or Thornback.

Skin the fish on both sides, gut it and wash it clean, cut it in pieces about an inch broad and two or three inches long, lay it in a stew-pan (to every pound of fish put a quarter of a pint of water) put in a bundle of sweet herbs, a little beaten mace, nutmeg, and a little salt, cover it close, and stew it fifteen minutes; take out the sweet herbs, put in a pint of cream and a glass of white wine, and keep shaking the pan one way, till it is thick and smooth; then dish it up, and garnish with lemon.

To boil Sturgeon.

Take a piece of sturgeon of about eight pounds, gut it and wash it clean, lay it in salt and water four hours; have a kettle just big enough to hold it, put in as much spring water as will cover it, and to two quarts of water put a pint of vinegar, a stick of horse-radish cut in slices, two or three bits of lemon-peel, a spoonful of whole pepper, six bay leaves, and a handful of salt; boil it for ten minutes, then lay the fish on a drainer and put it in, and boil it gently for one hour and a half; then take it up, put it across the kettle to drain, and put it on your dish; garnish with crispt parsley and barberries, with the following sauce in boats: put half a pint of red wine, half a pint of gravy, with two spoonsful of anchovy liquor, or ketchup, a little butter rolled in flour, boil it for ten minutes, keeping it stirring till [Page 71] it is smooth; shrimp or cockle sauce and plain but­ter.

To roast Sturgeon.

Take a piece of sturgeon of about seven or eight pounds and wash it well, put it into a deep dish, take half a pint of white wine, half a pint of vinegar, an onion, a bundle of sweet herbs, six bay leaves, a little mace, cloves, and all-spice, and a spoonful of salt, boil it five minutes, and put it over the fish, keep turning it often, and with a spoon pour the liquor over it; let it lay all night, the next day take it out and dry it with a cloth, spit it, and baste it for one hour with red wine; have ready mixed some crumbs of bread, sweet herbs and parsley chopped fine, a lit­tle mace, cloves, and nutmeg beat fine, with pepper and salt, baste it with butter and sprinkle it with herbs till it is almost done, basting it every now and then with butter; a thick piece will take two hours and a half roasting, a thin one two hours, and mind before you take it up it is of a fine brown; have the following sauce: take a pint of water, two or three anchovies, a bundle of sweet herbs, a little lemon-peel, mace, cloves, and whole pepper, and a little horse radish, cover it close and boil it fifteen minutes; then strain it off, put it into a stew-pan again, put in a pint of red wine, and a piece of butter rolled in flour, boil it till it is smooth; then put in the meat of a crab, or half a pint of picked shrimps or prawns, with a dozen oysters, a spoonful of ketchup, and the juice of a lemon, let it boil up five minutes, lay the dish, and put some of the sauce under it, but not over it, as it will spoil the fine brown; garnish with fried sippets and lemon, or barberries, with the rest of the sauce in boats.

To roast a Collar of Sturgeon.

Take a piece of a side of sturgeon, about sixteen or eighteen inches long, cut clean from the bone, take the scales off, wash it well, and dry it in a cloth; [Page 72] chop a dozen oysters and a quarter of a pint of shrimps very small, an equal quantity of crumbs of bread, a little beaten mace, pepper, and salt, two anchovies chopped, some sweet herbs and parsley chopped fine, mix them together, cut a piece off the thick side in the inside of the fish, and lay it upon the thin side to make it even, rub it all over with the yolks of eggs, and strew the mixture over it; then roll it up tight, run two skewers through it, and tie it with pack­thread, run the spit through the middle and put it down to the fire, roast it gently for two hours and a half, and baste it well with butter; when it is done take it off the spit, untie it, and pull the skewers out, put it in the dish, and put the same sauce as for roasted sturgeon over it, garnish with fried sippets and horse radish.

To bake a Collar of Sturgeon.

Treat it the same as for roasting, put it into a deep dish, with a pint of red wine, half a pint of water, a bundle of sweet herbs, a little cloves and mace, and a little pepper and salt, flour it over, and put some pieces of butter over it: bake it two hours in a moderate oven, then put it into your dish and cover it, and as quick as you can strain the liquor into a stew-pan, with a little butter rolled in flour, a spoon­ful of anchovy liquor, a spoonful of ketchup, and the juice of half a lemon; boil it till it is smooth, then pour it over your fish; garnish with fried sip­pets and horse-radish.

To stew Hollybert.

Take a piece of hollybert of about six pounds, cut across the fish, wash it well▪ and cut the fins close; put a quarter of a pound of butter into a stew-pan and melt it, put in three spoonsful of flour, stir it till it is smooth, then pour in a pint of good gra­vy, a bottle of red wine, and stir it till it boils; then put in a piece of lean ham cut very small, a few cloves and mace, a bundle of sweet herbs, six shallots [Page 73] chopped fine, season it with salt and Cayan pepper pretty high, boil it for half an hour, put your fish into a pan just big enough to hold it, strain the sauce over it, put in a pint of fresh mushrooms, a dozen oysters, and some truffles and morels, stew it gent­ly till it is tender; then squeeze in a lemon, give it a shake, put it into your dish, and pour the sauce o­ver it; garnish with fish-patties or fried oysters, lem­on and barberries.

N. B. You may put water instead of gravy, and leave out the ham, if you do not like it so strong. A head stewed in the same manner is very fine, only allowing more sauce, according to the size.

To boil a John-a-Dore.

Gut the fish and wash it clean; have ready a kettle of spring water boiling, put in a handful of salt, put the fish on a drainer, and put it in, boil it gently for twenty minutes; take it out of the water, let it drain, and put it on your dish; garnish with horse­radish and parsley, with lobster and shrimp sauce in boats.

To boil a Brill.

Gut and wash the fish well, throw a little salt over it, and let it lay one hour; have a kettle of spring water boiling, put in some salt, lay the fish on a drain­er, and put it in; boil it gently for half an hour, skim it well, then take it up▪ put it across the kettle to drain, put it on the dish, and garnish with horse­radish and parsley, with lobster and anchovy sauce in boats.

To boil Soles.

Scale the belly of the soles, and take the skin off the back, gut and wash them clean, and cut the fins off close; have a stew-pan of spring water boiling, put in a little salt, put in your fish and boil them according to the size; (a sole of one pound will take [Page 74] fifteen minutes, and so on in proportion) take them out of the water, and with a paste-brush wash them clean, put them on your dish, and garnish with lem­on and parsley, with shrimp and anchovy sauce in boats.

To dress Soles the Dutch Way.

Take your soles alive, and scale the belly-side, but do not take off the skin, gut and wash them very clean, cut them across on both sides, four times, to the bone, put them in spring water and salt one hour to crimp; have a stew-pan with spring water enough to cover them, put in salt to make it relishing, boil it five minutes, wash your fish and put them in: boil them ten minutes, then put in a handful of parsley, picked and washed clean, and boil them five minutes longer; take the fish carefully out and put them in a soup-dish, put the parsley at top, and pour the li­quor in; garnish with lemon and barberries, with anchovy sauce and parsley and butter in boat, with bread and butter cut thin in plates.

N. B. Plaice of flounders are dressed the same way.

To fry Soles.

Scale, gut, and skin the soles, wash them well, cut the [...]ins close, wipe them in a cloth, (if they are large cut them across the back, and flour them with a brush) put some yolk of egg on the belly-side, and sprinkle crumbs of bread on; have ready a pan of hogs lard or beef dripping boiling hot▪ put them in the belly-side downwards, and fry them till they are of a fine brown; turn them, and fry the back-side till done; take them out and put them on a sieve or drainer, to drain the fat from them▪ have ready a handful of parsley picked and washed very clean, throw it into the fat▪ and fry it crisp; put it in a sieve to drain, put the soles in a dish, and garnish with fried parsley and horse-radish, with shrimp and anchovy sauce in boats.

To Stew Soles.

Scale, gut, and skin your soles, wash them well, [Page 75] cut the fins close, put them in a pan just big enough to hold them; put a quarter of a pound of butter in a stew-pan and melt it, put in two spoonsful of flour, stir it till it is smooth, then put in a pint of gravy and a pint of white wine, stir it till boils, put in six shallots chopped fine, a few cloves, mace, and all­spice, half a lemon, and a bundle of sweet herbs, season it with Cayan pepper and salt, boil it for twenty minutes, then strain it over the soles, put in a spoonful of ketchup, cover them close, and stew them half an hour over a very slow fire; put in some oysters blanched, and some pickled mushrooms, stew them five minutes longer, then put them into your dish, and the sauce over them; garnish with fried fippets and lemon.

To fricassee Soles white.

Scale, skin, gut, and wash your soles, cut off their heads, dry them in a cloth, then with a sharp knife cut the fish from the bones and fins, cut them length­ways, and then across, so that each sole will be into eight pieces; take the heads and bones, put them into a sauce-pan, with a pint of water, a bundle of sweet herbs, an onion, a little whole pepper, two or three blades of mace, a little lemon-peel, a crust of bread, and a little salt, cover it close, and let it stew till half is wasted; put your soles in a stew-pan, and strain the liquor through a fine sieve over them, and half a pint of white wine, a piece of butter rolled in flour, keep shaking it round for ten minutes; then chop a little parsley fine, and a few mushrooms cut small and put in, grate a little nutmeg in a gill of cream, pour it in, and keep shaking the pan till it is thick and smooth; put it in a hot dish, and garnish with lemon and parsley.

To fricassee Soles brown.

Treat your soles as in the above receipt, boil the bones, flour the fish, and fry it of a light brown in butter; take the fish of a sole, beat it in a mortar, with a piece of bread as big as a hen's egg soaked in [Page 76] cream, the yolks of two hard eggs, a little butter, a little thyme and parsley shred fine, and an anchovy; season it with a little beaten mace, pepper and salt, beat all well together, and mix it up with the yolk of a raw egg and a little flour, make it into small balls, and fry them of a light brown; put the fish and balls before the fire; pour all the fat out of the pan, and strain the liquor into a stew-pan, with half a pint of red wine, and stir it well round in the pan; put in a few truffles and morels, a few pickled mushrooms, a spoonful of ketchup, and the juice of half a lemon, put in a piece of butter rolled in flour, and keep stirring it till it is smooth and thick; then put in your fish and balls, cover it close, and stew it five minutes▪ put it in a hot dish, pour the sauce over it, and garnish with lemon. You may dress a small turbot or any flat fish in the same manner.

To broil Red Mullet.

Neither scale nor gut your mullet, wipe them very clean in a cloth, butter half a sheet of writing paper for each fish, put them in, and fasten it all round; have a very clear fire, broil them very gently for twenty minutes, then [...]ut them in a dish, with anchovy sauce and plain [...] in boats.

To boil Grey Mullet.

Gut and wash the fish very clean; have a kettle of spring water boiling, put in a handful of salt, lay the fish on a drainer, put them in and boil them f [...] ­teen minutes; take them out of the water, and let them drain a moment, put them in the dish; garnish with horse-radish and parsley, with anchovy sauce and plain butter in boats.

To broil a Grey Mullet.

Gut and wash your fish clean, dry them well in a cloth, and flour them on both sides; have a clear fire, broil them of a fine brown, and put them in a hot dish; garnish with lemon and barberries, with anchovy sauce and plain butter in boats.

To broil Weavers.

Cut and wash them clean, dry them in a cloth, and flour them on both sides; have a clear fire, and broil them of a fine brown; put them in a hot dish, with plain butter in a boat. These are a fine fish, and cut as firm as a sole; but be careful you do not wound yourself with the sharp bones in the head, and the sins on the back.

To boil Mackarel.

Gut and wash the mackarel clean, take care of the liver and roe, and put it in the fish again; have a kettle of spring water boiling, put in some salt, put the fish on a d [...]er, and tie them across it with packthread, put them in and boil them; (if large half an hour, smaller twenty minutes) take them up, let them drain a moment, and put them in a dish; garnish with green fennel and scalded gooseberries, with fennel and butter and plain butter in boats.

To broil Mackarel.

Gut your mackarel and wash them clean, split them down the back, wipe them dry with a cloth, sprinkle some pepper and salt on them, with a little fennel, mint, and parsley chopped fine, flour them, and broil them over a clear fire till they are brown; put them in a hot dish, and garnish with scalded, gooseberries and fennel, with fennel and butter and plain butter in boats. You may broil them whole: gut and wash them very clean, chop some fennel mint, and parsley fine, mix it with a piece of butter and a little pepper and salt, stuff the mackarel and wipe them with a cloth, flour them, and broil them gently for half an hour; put them in a hot dish, and garnish with scalded gooseberries and fennel, with plain butter in a boat.

Mackarel a la Maitre de Hotel.

Take three mackarel, gut and wash them clean [Page 78] wipe them dry in a cloth, flit them down the back from head to tail, but do not open them, flour and broil them over a clear fire; have a hot dish ready, chop a handful of parsley and young onions, well picked and washed very clean, mix it up with a quar­ter of a pound of butter, and pepper and salt, put the fish in the dish, and the parsley, &c. in the slit; keep them before the fire till the butter is melted, squeeze the juice of two lemons over them, and send them away hot.

To boil Whitings.

Gut and wash the fish clean, and take care of the livers, sprinkle a little salt over them, and let them lay one hour; have a kettle of spring water boiling, put in some salt, put the fish on a drainer, and put them in; boil them gently according to the size, a whiting of a pound weight will take twenty mi­nutes, bigger or less in proportion; take them out of the water, and let them drain a moment, put them in the dish; boil the livers by themselves, and put them with the fish; garnish with horse-radish and parsly, with anchovy sauce and plain butter in boats.

To broil Whitings.

Gut and wash them clean, and put the livers in a­gain, wipe them with a cloth and flour them, broil them over a clear fire till they are brown on both sides, and put them in a hot dish; garnish with horse-radish and parsley, with anchovy sauce and plain butter in boats.

To fry Whitings.

Gut and wash them clean, and with your knife cut all the fins close on the back, slip the skin off, turn them round, put the tails into their mouths, and fasten them with skewers, wipe them with a cloth, then with a paste-brush rub them over with the yolks [Page 79] of eggs, and sprinkle bread-crumbs over them; have ready a pan of hogs-lard or beef-dripping boiling hot, put them in, and fry them of a fine gold colour; take them out, and put them on a drainer or sieve to drain the fat from them; fry a handful of parsley, put it to drain, and put them in a hot dish; garnish with crispt parsley, with anchovy sauce and plain butter in boats.

To boil Haddocks.

Scale and gut the fish, rip them open, take the black skin out of the inside, wash them well, sprinkle some salt over them, and let them lay two hours; have a kettle of spring water boiling, put in some salt, put the fish on a drainer, and put them in; boil them gently according to the size (a haddock of two pounds will take half an hour, bigger or less in pro­portion) take them out and set them across the ket­tle to drain, and with a paste-brush wash them, put them in a dish; boil the livers by themselves, and put them round the fish; garnish with horse-rad­ish and parsley, or barberries, with anchovy sauce in boats.

To broil Haddocks.

Scale, gut, and wash the fish as before, sprinkle them with salt, let them lay an hour, wipe them dry with a cloth, and flour them; have a clear fire, put on the gridiron, make it hot, rub it with beef or mutton suet, put on the fish, and broil them on both sides of a fine brown; boil the livers, and put the fish in a hot dish, with the livers round them; gar­nish with horse-radish, with shrimp and anchovy sauce in boats.

To fry Haddocks.

Gut and wash them clean, cut the fins on the back close, slip off the skins, turn them ro [...]d with the tails in their mouths, and fasten them with little [Page 80] skewers, then with a brush put some yolks of eggs on, and strew bread-crumbs over them; have a pan of hogs-lard or beef-dripping boiling hot, put them in, and fry them quick of a fine light brown; take them out, and put them on a drainer before the fire to drain; fry a handful of parsley crisp, and put it on a sieve to drain; put the fish in a hot dish, and garnish with fried parsley, with anchovy sauce in a boat.

Another way is, scale and gut the fish, wash them very clean, cut them in slices about an inch thick, dry them well in a cloth, and flour them; put a pound of butter into a frying-pan, and melt it till it is done hissing, put in your fish, and fry them on both sides till they are brown; put them in a dish before the fire to keep hot, and put a pint of boiling water, a quarter of a pound of butter, a spoonful of anchovy liquor, two spoonsful of ketchup, boil it up, pour it over the fish, and garnish with horse-radish.

To dress Haddock the Spanish Way.

Take two fine haddocks, scale, gut, and wash them well, wipe them with a cloth, and broil them; put a pint of sweet oil in a stew-pan, season it with pep­per and salt, a little cloves, mace, and nutmeg beat­en two cloves of garlick chopped, pare half a dozen love-apples and quarter them, when in season, put them in, and a spoonful of vinegar, put in the fish, and stew them very gently for half an hour over a slow fire; put them in a hot dish, and garnish with lemon.

To dress Haddocks the Jews Way.

Take two fine large haddocks, scale, gut, and wash them very clean, cut them in slices three inches thick, and dry them in a cloth; put half a pint of sweet oil in a stew-pan, a middling onion and a handful of pars­ley chopped fine, let it boil up, put in the fish with half a pint of water, season it with beaten mace, pep­per [Page 81] and salt, cover it close, and stew it gently for three quarters of an hour; beat up the yolks of two eggs with the juice of a lemon put them in, and shake the pan well a minute or two; put them in a hot dish, and garnish with lemon.

To boil Pipers or Gurnets.

Gut and wash them clean: have a kettle of spring water boiling, put in a handful of salt, put the fish on a drainer, the belly downwards▪ put them in, and boil them gently half an hour; skim them well, take them out, and put them across the kettle to drain; put them in a dish, and garnish with fried oysters and horse-radish, with lobster and shrimp sauce in boats.

To boil Herrings.

Scale and gut your fish, cut off the heads and wash them clean, sprinkle them with salt, and let them lay an hour; have spring water boiling in a stew-pan, put in some salt, and put in the fish; boil them ten minutes, then take them out, put them in a dish, and garnish with barberries, with melted butter and mus­tard mixed in a boat.

To broil Herrings.

Scale and gut your fish, (but never wash them) wipe them dry with a cloth, sprinkle some salt and a little flour over them; broil them over a clear fire very brown, put them in a hot dish, with melted butter and mustard mixed, and plain butter in boats.

To fry Herrings.

Scale, gut, and wash them very clean, cut off the heads, wipe them dry with a cloth, flour them, fry them quick and brown in butter, and put them be­fore the fire to keep hot: in the mean time have a pan of hot fat, and fry a handful of parsley crisp, cut some onions in thin slices, dip them in ale batter, [Page 82] and fry them crisp; put the parsley and onions on a sieve to drain, put the herrings with the tails in the middle, with the parsley and onions round; put butter and mustard, and plain butter in boats.

To fry Smelts.

Pull the gut out, but mind and leave the roe in, wipe them very clean with a cloth, beat up two eggs in a plate, and dip your smelts in on both sides; have crumbs of bread and a little flour mixed in a dish, put the smelts on one by one, and give them a roll over by shaking the dish; have a pan of hogs-lard or beef-dripping boiling hot, put them in, and fry them on both sides of a fine gold colour; take them out, and put them before the fire to drain: fry a handful of parsley crisp, and put it on a sieve to drain; dish them with the tails in the middle, the crispt parsley round for garnish, with plain butter in a boat.

White Bait.

Take your white bait fresh caught, put them in a cloth with a handful of flour, and two people have hold of the cloth, one at each end, and shake them backward and forward till they are quite dry and separated; have some hogs-lard boiling hot, and fry them quick two minutes, put them on a sieve to drain before the fire, and dish them in a hot dish, with plain butter in a boat and soy in a crewet.

To broil Sprats.

Wipe them clean with a cloth, lay them close on a plate, sprinkle a little salt and flour on them, put that side on the gridiron, and sprinkle salt and flour on the other side, broil them on both sides over a clear fire very brown, put them in a hot dish, with bread and butter cut thin in a plate.

To boil Plaice or Flounders.

Gut your fish and cut the fins close, wash them well; have some spring water in a stew-pan boiling, [Page 83] put in a little salt, put your fish on a drainer, put them in, and boil them ten minutes; take them out, drain them a moment, put them on the dish, and garnish with parsley, with anchovy and parsley sauce in boats.

To fry Plaice or Flounders.

Gut and wash them clean, cut off the heads and fins, dry them in a cloth, flour the backs, and with a brush put some yolks of eggs on the belly, sprinkle bread-crumbs over them; have ready a pan of hogs-lard or beef-dripping boiling hot, put them in belly downwards, and fry them of a fine brown, turn them, and fry them five minutes longer, put them on a drainer or sieve to drain, fry a handful of parsley crisp, put the fish with the tails in the middle of the dish, and gar­nish with crisp parsley, with anchovy sauce and plain butter in boats.

To boil Barrel or Salt Cod.

As this fish is an article very much approved of by all ranks of people, it Will be proper to give directi­ons for cleaning, soaking, and dressing it: in the first place, take a sharp knife and pare the inside all over, then wash it well, put it into a tub of spring water for twenty-four hours, then wash it out, and put it in spring water for twelve hours longer, take it out of that water, cut it through the middle, and then in pieces across about six inches wide, cut off all the fins▪ have a kettle of spring water boiling, wash it well and put it on a drainer, boil it accord­ing to the thickness, if very thick half an hour, if rather thin twenty minutes, and skim it well; then take it up and set it across the kettle to drain, and with the paste-brush wash it well put it in your dish and garnish with hard eggs chopped small, with egg sauce and plain butter in boats; mash some parsneps and put in a dish, with some boiled cut in slices round it; mash some potatoes, and put some whole round [Page 84] in another dish and send it to table as hot as possi­ble. This is meant for cod that is not dried; if it is dried, it is proper to soak it twelve hours before you pare it, and then proceed as before directed.

To boil Salt Ling.

Pare the inside [...] with a knife, and put it in a large tub of water [...] soak for forty-eight hours, shifting it every twelve hours, then wash it clean out and cut it down the middle and across about six in­ches wide, put it on a drainer, and put it in spring water cold, boil it gently for half an hour, and skim it well; then take it out of the water, set it across the kettle to drain, wash it well with a paste-brush, put it in your dish, and garnish with boiled parsneps and potatoes, with egg sauce and plain butter in boats.

To dress Bacaloa or Tusk.

YOU must beat it well with a hammer or a wood­en pestle on a block, then lay it in a large tub of wa­ter to soak for forty-eight hours, shifting the water every twelve hours; then take it out and wash it well, cut the bones out, cut it in piece about six inches wide, put it into soft water cold, and sim­mer it two hours; then take it up, set it across the kettle to drain, wash it well with a paste-brush, and put it in a dish; garnish with boiled parsneps, with egg sauce and melted butter and mustard in boats.

To broil dried Salmon.

Cut it in slices, put it into warm water for ten minutes▪ take it out and wipe it dry with a cloth, pepper it, and broil it brown on both sides over a clear fire; then put it in a hot dish, with plain butter in a boat.

To boil Scotch or Salt Haddocks.

Lay them in water all night, in the morning [Page 85] wash them out, and put them in fresh water, and let them lay till you want to use them; then put them into cold spring water, and boil them ten minutes; put them in the dish, with boiled potatoes round, and egg sauce and plain butter in boats. If you choose to broil them after they are soaked, split them, dry them with a cloth, pepper and broil them over a clear fire, (five or six minutes will do them) with plain butter and mustard in boats.

To broil dried Whitings.

Lay the whitings in warm water for ten minutes, take them out, dry them with a cloth, with a feather rub them over with sweet oil, put them over a clear fire, turn them quick, and every time you turn them rub them over with sweet oil, which will moisten them and make them eat mellow; (five or six minutes will do them) put them in a hot dish, and send them up to table without any sauce, as they are generally eat with oil and mustard.

British or pickled Herrings boiled.

Lay them in water the over-night, in the morn­ing wash them out, and put them in fresh water, let them lay till you want to use them; then put them in a kettle with cold water, and boil them fifteen minutes; put them in your dish, with mashed pota­toes in another, and plain butter [...] a boat.

To boil a Pike.

Scale, gill, and gut the fish, and wash it well make a stuffing in the following manner: Chop a dozen oysters small, the crumb of a penny loaf soaked in cream, a quarter of a pound of butter, two an­chovies chopped fine, a little grated nutmeg, some sweet herbs and parsley, with a little lemon-peel shred fine, season it with pepper and salt, mix it up well together, put it into the belly and sew it up; then tie a string round the nose, and with a large [Page 86] needle or skewer put it through the middle, and make it in the form of an S, by tying the string to the tail, and put it on a drainer; have a fish-kettle of spring water boiling, with a handful of salt, put it in and boil it gently according to its size; (a pike of eight pounds will take a full hour boiling, bigger or less in proportion) take it up and set it across the kettle to drain; put it in your dish, and garnish with fish-paties or fried oysters and horse-radish, with strong anchovy sauce and plain butter in boats. You may if you please boil it without the stuffing.

To roast or bake a Pike.

Treat it with a stuffing the same as for boiling, put it on an iron baking-plate, rub the yolk of an egg over it, sprinkle some crumbs of bread on it, put some bits of butter here and there over it, bake it two hours in a moderate oven, or put it in a tin oven before the fire and roast it; baste it often with butter, and turn it from one side to the other before the fire, till it is of a fine brown; put it in the dish, with fish patties and horse-radish for garnish, put gravy sauce and anchovy sauce in boats.

To boil Carp or Tench.

Scale, gut, and wash the fish well; have ready a kettle of spring water boiling, put in a handful of salt, a bundle of sweet boils, some bay leaves, and half a pint of vinegar, put your fish on a drainer, put them in, and boil them half an hour, take them out and set them across the kettle to drain▪ fold a napkin, put it in your dish, and put the fish on; garnish with horse-radish and parsley, with anchovy sauce in boats. Be sure to save the livers, melts, or roes, and boil them by themselves, and put them round the fish.

To fry Carp or Tench.

Scale and gut the carp or tench, wash them clear, [Page 87] dry them in a cloth, and flour them; put a pound of butter into a stew pan, make it hot, fry them on both sides of a fine brown▪ put them on a sieve to drain; cut, some sippets [...] corner ways, and fry them with the roes or m [...]s, put the fish in a hot dish, with the sippets and roes all round; garnish with lemon, with anchovy sauce in boats.

Another Way to fry Carp or Tench.

Take three carp or tench, scale them, and pull the guts out by the gills, but do not open the bellies, wash them clean, and with the point of a knife slit them down the backs on each side of the bone, from the head to the tail, raise the flesh up a little, and take out the bone; take another carp or tench, cut all the fish off, and mince it small, with a few mush­rooms, cives, sweet herbs, and parsley shred fine, season them with beaten cloves, mace, nutmeg, pep­per and salt, beat them in a mortar very fine, and put in the crumb of a roll soaked in cream▪ two ounces of butter, with the yolks of three raw eggs; stuff your carp or tench, and sew the back up with a needle and thread, wipe them with a cloth, flour them, fry them in butter of a fine brown, and lay them on a coarse cloth before the fire to drain; pour all the fat out of the pan, put in a quarter of a pound of butter, shake in some flour keep it stirring till the butter is a little brown, then put in half a pint of white wine, half a pint of ale, an onion stuck with cloves, a bundle of sweet herbs, and two blades of mace, cover them close, and stew them gently fifteen minutes; then strain it▪ off and put it in a stew-pan again, add two spponsful of ketchup, an ounce of truffles and morels cut small and boiled in half a pint of water, put the water in, with half a pint of oysters blanched, liquor and all, (when your sauce is hot season it with Cayan pepper and salt) put in the fish and stew it twenty minutes, squeeze in the juice of half a lemon, put the fish in the dish, with [Page 88] the sauce all over them; garnish with fried sippets and lemon.

To bake Carp.

Scale, gut, and wash a brace of carp, cut the fins off close, and wash them well, take a long earthen pan, just big enough to hold them, butter the pan a little, lay in the carp, season them with mace, cloves, nutmeg, whole pepper, a little salt, a bundle of sweet herbs, an onion, and an anchovy, pour in a bottle of white wine, cover them close, and bake them an hour in a hot oven if large, if small three quarters of an hour will do; when they are done take them out carefully, and lay them in a dish, set them over hot water and cover them close to keep hot; then strain the liquor they were baked in into a stew-pan, and skim the fat off, put in half a pound of butter rolled in flour, let it boil, and keep stirring it till it is thick and smooth, squeeze in the juice of half a lemon, with a little pepper and salt; pour the sauce over the fish, fry the roes and lay them round; garnish with lemon.

Carp an Blue.

Take a brace of carp and gut them, but neither scale nor wash them, tie them to a fish-drainer, and put them in a fish-kettle, pour boiling vinegar over them till they are blue, (or you may hold them down in a fish-kettle with two forks, and another person pour the vinegar over them) then put in a quart of boiling water, a handful of salt, a stick of horse-rad­ish cut in slices, and boil them gently for twenty mi­nutes; fold a napkin and put it in the dish, put them on the napkin, and garnish with parsley; boil half a pint of cream, grate some horse-radish in, and sweeten it with sugar for sauce in a boat. Be sure to send them up hot.

To stew Carp or Tench.

Take a brace of carp or three tench, scale, gut, and wash them clean, cut the fins off close, put them in a kettle just big enough to hold them; put four ounces of batter in a stew pan, melt it, and put in a large spoonful of flour, stir it till it is smooth, pour in a pint of good gravy, a pint of red port or claret, six shallots chopped fine, a bundle of sweet herbs, a little cloves, mace, and all spire, one onion, a spoon­ful of ketchup, and a little anchovy liquor, season it with pepper, salt, and Cayan pepper pretty high; boil it up for twenty minutes, then strain it over the fish▪ put in half a pint of fresh mushrooms, an ounce of truffles and morels, washed well and cut in pieces, half a pint of oysters washed well, cover it close, and put it over a slow fire, with fire on the lid, stew it gently one hour, and give it a gentle shake now and then. to keep the fish from sticking to the pan: in the mean time boil the roes, and cut them in square pieces, dip them in batter, and fry them brown in a pan of fat, with sippets cut three corner-ways; take your fish carefully out, and put them in your dish; skim the fat off the sauce, and squeeze in the juice of a lemon, pour it over the fish, and garnish with the roes, fried sippets, and horse-radish, and stick some of the sippets in the fish. You may, if you like it, skin, gut, and wash two small eels, flour them and fry them brown with butter, and stew them with the carp or tench.

Put one large carp, a brace of tench, and two eels in a dish, put the carp in the middle, a tench on each side, the eels round, and the garnish round them. This makes an elegant top-dish for a large or genteel company.

To stew Carp or Tench another Way.

Scale and gut the carp or tench, and wash them in a pint of ale or beer to save the blood, put some but­ter [Page 90] in a stew pan and melt it, put in a spoonful of flour, stir it till it is smooth, strain the ale or beer in, put in a pint of red wine, some cloves and mace, a little whole pepper, a bundle of sweet herbs, an oni­on, three or four shallots, and an anchovy; season it with pepper and salt, cover it close, and stew it for fifteen minutes; put your fish in a stew-pan and strain the liquor over them, put them over a slow fire and stew them gently for one hour, giving them a gentle shake now and then, to keep the fish from sticking to the pan: in the mean time beat up the roe with the yolk of an egg, a little flour, a little pepper and salt, and a little lemon-peel shred fine, fry them in butter, about as big as a half-crown, of a fine brown, with some sippets cut corner-ways; put your fish carefully in the dish, pour the sauce over them, and garnish with the roe, sippets, and horse-radish. If you choose to have them white, use fish broth and white wine, instead of the ale and red wine; or if you should be in a hurry, boil the fish in spring water and salt for twenty minutes, drain them, put them in a dish, and strain the sauce over them; garnish with horse-rad­ish and barberries.

To boil Perch.

Scale the fish and draw the guts out by the gills, but do not open the bellies, leave the roe in, and wash them clean; have a stew-pan of spring water boiling, put in a handful of salt, a bundle of sweet herbs, and a little horse-radish, with a gill of vine­gar, put them in and boil them; (if a pound weight twenty minutes) take them out and drain them, put them in a dish, and garnish with parsley, with par­sley sauce in a boat.

Perch in Water Souch [...]e.

Get ten or twelve middle-sized perch alive, scale, gut, and wash them clean, cut the fins close off, cut them fouur times across on one side to the bone, (mind [Page 91] they are all cut on the same side) put them in spring water one hour to crimp; take six Dutch parsley roots, cut the skin off, cut them about two inches long, and as thick as a straw, boil them in spring water till they are tender; have a stew-pan of spring water boiling, enough to cover them, put in a hand­ful of salt, a gill of vinegar, the parsley-roots, and boil them six minutes; put in the fish, with the cut sides uppermost, boil them five minutes, then throw in a large handful of green parsley, well picked and washed clean, and boil them five minutes longer; take them very carefully out with a fish-slice, put them in a soup-dish, with liquor enough to nearly cover them, strain the parsley and roots in a sieve, and put them over the fish; garnish with lemon, with parsley sauce in a boat, and bread and butter cut thin in plates.

To fry Perch.

Scale, gut, and wash them clean, wipe them dry with a cloth, make a batter with flour, ale, and the yolk of an egg, and dip the fish in on both sides; have a pan of hogs-lard or beef-dripping boiling hot, fry them on both sides of a fine brown, put them on a coarse cloth before the fire to drain; fry a handful of parsley crisp, put the fish in a hot dish, and gar­nish with the crispt parsley, with anchovy sauce in a boat. You may dress roach, dace, and gudgeons the same way.

To fry Lampreys.

You must get them alive, bleed them, and save the blood, wash them in hot water and salt, take off the slime, gut them, and wipe them with a cloth; cut them in pieces, flour them, and fry them in fresh butter till they are nearly done; pour out the fat and put in a pint of white wine, give the pan a shake round, season it with cloves, mace, nutmeg, and a [Page 92] little whole pepper, some salt, a bundle of sweet herbs, and a bay leaf or two, put in a few capers, a piece of butter rolled in flour and the blood, give the pan a shake round often, cover them close, and stew them till they are tender; take them out with a fork, put them in a hot dish, strain the sauce into another stew-pan, boil it up quick, squeeze in half a lemon, and pour it over the fish; garnish with lemon.

To stew Lampreys.

Skin and gut the [...], wash them clean, turn them round on a skewer, [...] them in pieces, put them in a stew-pan, and season them with beaten clover and mace, a little lemon-peel shred fine, pepper and salt, put in a pint of gravy, half a pint of red wine, a bundle of sweet herbs, a whole onion, a spoonful of ketchup, a little anchovy liquor, and a piece of butter rolled in flour, cover them close, and stew them gently over a slow fire. give the pan a shake to keep them from sticking, stew them till they are tender, take out the sweet herbs and onion, squeeze in the juice of a lemon, put them in a hot dish, take out the skewers, and pour the sauce over them; garnish with lemon and beet-root.

To boil Eels.

Skin and gut the eels, and with a knife scrape the blood out of the inside▪ wash them clean, turn them round, and put a skewer through; have spring water boiling put in a little salt, boil them till they are tender, put them in a dish, and garnish with parsley, with parsley and butter in a boat.

To fry Eels.

Clean them as before, cut them in pieces, pep­per, salt, and flour them, fry them brown in butter put them before the fire to drain, then put them in [Page 93] a hot dish; garnish with horse-radish, with anchovy sauce in a boat.

To broil Eels.

Clean them as before, wipe them with a cloth, turn them round, fasten them with a skewer, and rub some yolk of egg over them; have ready some bread crumbs, sweet herbs and parsley chopped fine, a little lemon-peel shred fine, pepper and salt mixed together, and sprinkled on them; have a clear fire, and broil them of a fine brown, but mind you do not burn them; put them in a hot dish, and garnish with horse-radish and parsley, with anchovy sauce and plain butter in boats.

To pitchcock Eels.

Take a large eel and scour it well with salt, wipe it clean with a cloth, slit it down the back, take out the bone and guts, cut off the head, and wipe the blood off, put the yolk of an egg on it and sprnikle bread-crumbs, sweet herbs, parsley and le­mon-peel shred fine, a little nutmeg grated pepper and salt mixed together, all over it; cut it into four pieces, have a clear fire, and put them on the grid­iron, skin side downwards, and when that side is done turn it on the other, and broil [...]t of a fine brown; put it in a hot dish, and garnish with horse-radish and parsley, (or if you put two boiled eels in the middle, and the pitch cocked all round, it makes a fine dish) with anchovy sauce and parsley and butter in boats.

To roast Eels and Lampreys.

These are fish roasted both in the same manner: Gut them and cut off their heads, scour them well with salt to take off the slime, and take the blood from the bones; take a small eel, cut the fish from the bone, mince it, the crumb of a halfpenny roll soaked in cream, a little lemon peel, sweet herbs, [Page 94] and parsley chopped fine, and a little pepper and salt; beat them in a mortar, mix them up with the yolks of two eggs, put it in their bellies and sew them up, turn them round and fasten them with skewers, rub the yolk of an egg over and strew crumbs of bread on them, put them in a tin oven, and roast them before the fire till they are of a fine brown: put them in a hot dish, and garnish with lemon and parsley; have a sauce made with half a pint of gravy, a gill of white wine, thicken it with flour and but­ter, and put in a spoonful of ketchup and a little an­chovy liquor, boil it ten minutes, and then put it in boats. You may bake them, after having prepared them in the same manner as for roasting: put them in a dish with half a pint of water, flour and put some butter over them, bake them in a moderate oven; when they are done▪ put them in a dish, and s [...]t them before the fire to keep hot; take the gravy they were baked in, skim off the fat, strain it into a sauce-pan, with a glass of white wine, one of brown­ing a spoonful of ketchup, a little lemon pickle, pepper and salt, with a little butter rolled in flour, boil it ten minutes, and strain it over the fish; gar­nish with lemon and beet root.

To stew Eels.

Skin, gut, and cut the heads off of four eels, take the blood out clean, wash them well, cut them into four pieces each, wipe them with a cloth, flour and fry them brown in butter, and put them on a sieve to drain; put a quarter of a pound of butter in a stew-pan, melt it, put in a spoonful of flour, stir it till it is smooth, pour in a pint of gravy, half a pint of red wine, a bundle of sweet herbs, four shallots chopped fine, a lemon-peel▪ two or three bay leaves, a spoonful of ketchup, a little anchovy liquor, sea­son it with mace, cloves Cayan pepper and salt, and stew it till it is smooth; put your eels in a stew-pan, [Page 95] strain the liquor over them, put in half a pint of mushrooms, a dozen oysters, and a few truffles and morels well washed; cover them close, and stew them gently three quarters of an hour, skim them clean, squeeze in half a lemon, put them in a dish, with the sauce over; garnish with lemon and horse-radish.

Another way to stew Eels.

Skin, gut, and wash them clean, cut off the heads take out the blood, cut them in pieces, and put them in a stew-pan, with just water enough; for sauce, an onion stuck with cloves, a bundle of sweet herbs, three blades of mace, and some whole pepper tied in a muslin rag; cover them close, stew them gently, and put in a piece of butter rolled in flour; when they are tender take out the spice, onion, and herbs, chop some parsley fine and put in, with a lit­tle salt; stew them five minutes longer, and put them in a dish, with the sauce over them; garnish with lemon.

To stew Eels with Broth.

Clean your eels as before, put them into a stew-pan, cover them with water, a blade or two of mace, a crust of bread, and a little salt; stew them till they are tender, take out the bread, chop a little parsley and put in, and stew them five minutes long­er; then put them in a soup-dish, with parsley and b [...]tter in a boat. This is excellent for consumptive or weak people.

To farce Eels with white Sauce.

Skin and clean your eels well, pick off all the fish from the bones, which you must leave whole to the head, cut it small, and beat it in a mortar, with half the quantity of crumbs of bread, season it with nutmeg and beaten pepper, an anchovy pounded, a [Page 96] good handful of parsley chopped fine, a few truffles boiled tender, and a few mushrooms chopped fine, beat it well together▪ mix it up with the yolks of three eggs, and put it over the bone in the shape of an eel; butter a pan and put it in, rub the yolk of an egg and sprinkle bread-crumbs over it, [...]ake it of a fine brown, and lay it carefully in the dish; have ready half a pint of cream, four ounces of fresh butter, stir it one way till it is thick, pour it over the eels, and garnish with lemon. Three good fix­ed eels make a handsome dish.

To make a Collar of Fish in Ragou.

Take a large eel, skin, gut, and wash it clean, take off the fish from the bones, beat it in a mortar, with an equal quantity of crumbs of bread, some sweet herbs, parsley, and a little lemon-peel chopped fine, season it with a little beaten mace, [...] pepper and salt, beat it all well together, put in the yolks of two eggs, and mix it up; take a turbot scaite, thornback, large soles, or any flat fish that will boil well, lay the fish on the dresser and take a­way all the bones and fins, cut it as it will roll even, rub the yolk of an egg over it, and cover it with the farce; then roll it up as tight as you can, open the eel skin and bind the collar with it, so that [...]t may be flat top and bottom to stand well in the [...] but­ter an earthen dish and set it upright in it, flour it all over, stick a piece of butter on the top and round the edge, so that it may run down the sides of the fish, put a quarter of a pint of water in the dish, and bake it well, but take care it is not broke▪ in the mean time take all the bones of the fish▪ set them on to boil in a quart of water, with a little cloves and mace, whole pepper, a bundle of sweet herbs, and an onion, cover it close, let it stew till it is reduced to a pint, and then strain it off; put a little butter into a stew-pan, melt it, and put in a little flour, stir it [Page 97] till it is smooth, by degrees pour the liquor in, stir it till it boils, then put in two spoonsful of ketchup, a gill of red wine, a gill of pickled mushrooms, some truffles and morels washed well, and a dozen oysters, season it with Cayan pepper and salt; save some of the farce, make it into small balls, and fry them brown in butter; when the fish is done put it in the dish, skim all the fat off the liquor in the pan, strain it into your sauce, squeeze in half a lemon, give it a boil up, pour it over the fish, and put the balls round; garnish with lemon and beet-root. You may roast it in a tin oven before the fire, and then you can baste it often with butter.

To boil Lobsters.

Tie the tails up fast to the bodies with a string, put on a pot of water, let it boil, put in a handful of salt, (boil a good sized lobster half an hour) take it out, wipe all the scum off, break the claws, and split it through the tail and back; put it in the dish, with a claw on each side, and melted butter in a boat.

To broil Lobsters.

Boil them as before, take the claws off, and split the body and tail in two, pepper and salt it, and [...]roil it claws and all; crack the claws, lay the body and tail inside uppermost, with the claws on each side; and plain butter in a boat.

To roast a Lobster.

Tie the tail to the body with packthread, and boil it in salt and water half an hour; untie it, put it in a dish before the fire, and baste it with butter till it is a fine froth, crack the claws, and split the tail open, put it in a hot dish, with plain butter in a boat.

To stew Lobsters.

Half boil two fins lobsters, break the claws and [Page 98] take out the meat as whole as you can, cut the tails in two and take out the meat, put them in a stew-pan, with half a pint of gravy, a gill of white wine, a little beaten mace, Cayan pepper and salt, a spoon­ful of ketchup, a little anchovy liquor, and a little butter rolled in flour, cover them, and stew them gently for twenty minutes, give the pan a sha [...] round often to keep them from sticking, squeeze in a little lemon, cut the chines in four; pepper, [...] and broil them; put the meat and sauce in a dish, and the chines round for garnish.

To ragou Lobsters.

Half boil two lobsters, break the claws and take out the meat, break the sh [...]ll of the tail and take it out whole, bruise the spawn, put a little butter in a stew-pan, melt it, and put in a little flour, stir it till it is smooth, then put in half a pint of gravy, a gill of white wine, and a spoonful of ketchup, season it with a little beaten mace, some Cayan pepper and salt pretty high, and boil it till it is smooth; cut off the ends of the tails that they may lay even in the dish▪ cut the rest into square pieces, and put it into the stew-pan with the spawn, cover it close and stew it gentle for twenty minutes, squeeze in a little lem­on, put the tail in the middle of the dish, with the other meat round, and the sauce over it; garnish with fried sippets.

To butter Lobsters.

Take two lobsters and boil them in salt and water, break them to pieces, take out all the meat, cut it small, put it into a stew-pan, with as much melted but­ter as will moisten it, a little pepper and salt, and a lit­tle vinegar, keep it stirring till it is hot: cut the chines into four pieces, pepper, salt, and broil them, put the meat in a dish, with the chines round it.

A Dish of cold Lobsters.

Take three middle sized lobsters, and tie the tails [Page 99] with packthread to the bodies, boil there in salt and water for half an hour, take them on [...] [...] a little butter in a cloth, and wipe them to raise the colour; when cold, pull off the claws and [...] crack the claws, split the tails in two, and put the bodies up­right in the dish, with the tails and [...] all round; garnish them all over with parsley.

To butter a Crab.

Boil the crab in salt and water pretty well, pull the claws off, break them, take out the meat, and [...] it small, pull the small claws off and keep them hot, [...]ke all the meat out of the shell and cut it small, put all the meat in a stew-pan, with melted butter to moisten it, a little pepper, salt, and vinegar, stir it till it is hot; cut the chine in two, pepper, salt, and broil it, make the shell hot in water, put the meat in, and put it in a dish, with the chine at each end; crack the little claws, and put them round for garnish.

To dress a Crab.

Boil the crab well in salt and water, and when cold break it up, mix the meat in the inside of the shell well together, break the large claws, take out the meat, and cut it fine, lay it over the shell-meat as handsome as you can in the shell, put it in the dish, split the chine in two, and put at each end, crack the small claws and put them round; mix some oil and vinegar, a little mustard, pepper, and salt, and put it over the meat in the shell; garnish with pars­ley.

To dish Crawfish.

Have a sauce-pan of spring water boiling, throw in a handful of salt, put them in, boil them a quarter of an hour, and then strain them off; when cold, put a handful of parsley in the dish, and place them all round as close as you can, with the tails outside, [Page 100] and put some at the top in what form you please; garnish all over with parsley.

To dish Prawns.

Have a sauce-pan of spring water boiling▪ put in a handful of salt, [...] [...]hem in and boil them quick for ten minutes, strain them off; and when cold, take a dish a size less than the one you intend to put them in, turn it upside down, place the prawns as close as you can, the backside down and the tails outward, put a handful of parsley in the middle, put the other dish over them and turn them over, then put a few at the top, and garnish with parsley.

To stew Scollops.

Open a dozen Scollops; and take them out as whole as you can, put them in a sauce-pan and set them, then strain the liquor from them through a sieve, wash them well in cold water, take off the beards and the black spot, put them into a stew-pan, drain the liquor from the settlings, and put to them a gill of white wine and a spoonful of ketchup, sea­son them with a little beaten mace, pepper, and salt, put in a little butter mixed with flour, stew them gently till they are as thick as cream, squeeze in the juice of a Seville orange, put them in a hot dish, and garnish with fried sippets.

To fricassee Scollops.

Open a dozen scollops, and take them out as whole as you can, put them in a sauce-pan and set them, then strain the liquor from them through a sieve, wash them very clean in cold water, take off the beards and the black spot, put them in a stew pan, pour the liquor from the settlings and put in, season thme with a little beaten mace, Cayan pepper and salt, and put in a little butter mixed with flour, keep them stirring till thick and smooth, mix the yolk of an egg with half a pint of cream, grate in a lit­tle [Page 101] nutmeg, put it in, and keep shaking the pan till it is near boiling, but do not let it boil, for tear of curdling, squeeze in the juice of the Seville orange, and give it a shake round; then put them in a hot dish, and garnish with toasted sippets.

To stew Oysters.

Take a quart of large oysters, put them in a sauce-pan and set them, strain the liquor from them through a sieve, wash them, well and take off the beards; put then in a stew-pan, and drain the liquor from the settlings, put [...] the oysters a quarter of a pound of butter mixed with flour, a gill of white wine, and grate in a little nutmeg▪ with a gill of cream, keep them stirring till they are thick and smooth, put sip­pets at the bottom of the dish, pour the oysters in, and put sippets all round.

To ragou Oysters.

Take a quart of the largest oysters yon can get, put them into a sauce-pan and just set them, strain the liquor from them through a sieve, wash them well, and take off the beards; make a batter thus: take the yolks of two eggs, beat them up well, grate in a little nutmeg, a little lemon-peel, and a hand­ful of parsley chopped fine, a spoonful of the juice of spinach, with a gill of cream of milk, and mix it up with flour to a thick batter; put a pound of but­ter into a stew-pan, melt it till it is done hissing, skim it, and have it clear; dip half the oysters in batter, roll them in bread crumbs, and fry them of a light brown; the other half dip in the batter only, fry them brown, and put them on a sieve to drain; boil a quart of chesnuts for half an hour, peel them, flour and fry them in butter, and put them on a sieve to drain; pour out all the butter, shake a little flour over the pan, and rub four ounces of butter all over the pan with a spoon till it is melted, then drain the oyster liquor from the settlings and put it in, with [Page 102] half a pint of white wine, season it with a little beat­en mace and nutmeg, Cayan pepper, and salt, let it boil up, put in the chesnuts, and stew them five or six minutes; beat up the yolks of two eggs in half a pint of cream and put in, keep the pan shaking round till it is thick and smooth, then lay the oysters in a [...]or dish, and pour the chesnuts and sauce over them; garnish with lemon and beet-root.

S [...]olleped Oysters.

Take a quart of large oysters, put them in a sauce-pan and set them, strain the liquor from them through a sieve, wash them well, and take off the beards; get three scollop-shells, either real or tin ones, but­ter the bottoms, and sprinkle a few crumbs of bread on them, then put on the oysters, with a little pep­per, grate a little nutmeg and put a piece of butter over them, pour the liquor off the settlings, and put as much in as the shell will hold, Put bread-crumbs over all, and put them on a gridiron to make the bottom part hot, then put them in a tin oven before the fire to brown, mind and turn them, that all the scollop is brown; put them in a dish, and send them to table hot.

To stew Muscles.

Take one hundred muscles, put them in a pail of water, and wash them well with a birch broom, then a put them in a pail of spring water and salt for two hours, wash them out, put them into a sauce-pan, and cover them close: stew [...] gently [...] they open, strain the liquor from them through a sieve, pick them out of the shells, and take out the beard, (if there is a crab under the tongue threw that muscle away) put them into a stew-pan, drain the liquor from the settlings and put half of it in, with a gill of white wine, a little grated nutmeg, and a piece of butter mixed with flour, stew them gently, and keep them stirring till they are thick and [Page 103] smooth; put them in a hot dish, with toasted sippets for garnish.

To stew Muscles another Way.

Stew the muscles as before, put them in a dish, sprinkle some bread-crumbs over them, and with a hot salan [...]nder or iron brown them over, or put them in a tin oven before the fire, and turn them round till they are of a fine brown.

To stew Cockles.

Put two hundred cockles into a pail of water, and wash them well with a birch broom▪ then put them into a pail of spring water and salt for two hours, wash them out and put them into a sauce-pan, cover them close, and stew them gently till they open, strain the liquor from them through a sieve, pick them out of the shells and wash them well, put them into a stew-pan, drain the liquor from the settlings, and put it to the cockles, with a glass of white wine, a little grated nutmeg, and a piece of butter mixed with flour, stew them gently till they are thick and smooth; put them in a hot dish, and garnish them with toasted sippets.

To stew Crawfish, Prawns, or Shrimps.

Take half a hundred crawfish, or one hundred prawns, or two quarts of shrimps, boil them in salt and water, pick out the tails and bruise the bodies, put the bodies on the fire with half a pint of water, a pint of white wine, a blade of mace, and a bit of horse-radish, and stew them a quarter of an hour; then strain the liquor off▪ wash out the stew-pan, and put the tails and liquor in, with a piece of butter mixed with flour, and a little grated nutmeg, stir them, and stew them till they are thick and smooth; cut a thin toast round a quartern loaf, toast it brown on both sides, cut it into six pieces, lay them close in a dish, and put the ingredients over; if it is craw­fish, [Page 104] break some of the claws, take out the meat, and put them round the dish for garnish, and put the rest with the tails.

Gravy.

Take two or three rashers of bacon or ham, a pound of lean beef, one of veal, and one of mutton, put the bacon or ham at the bottom of your pan, cut the meat in thin pieces, and put over, with four onions, a carrot, two turneps, four heads of cellery, a little thyme well washed and cut small, a little cloves, mace, and all-spice, with a little water; cover it close, and sweat it over a [...] [...]ill it sticks, which you will know by the pan's hi [...]ing, but mind it does not burn; pour in three quarts of boiling water, skim it clean, season it with salt to your palate, and stew it gently till it is as good as you would have it, then strain it off for use. You may make it of beef, without veal or mutton, in the same manner.

Gravy for white Sauces.

Take two pounds of lean veal, cut it in small Pie­ces, [Page 105] put it in a stew-pan with two quarts of water, (when the scum rises skim it well) and put in an oni­on, a carrot, two or three blades of mace, and a lit­tle thyme▪ season it with salt, and stew it till it is half wasted, then strain it off for use.

Gravy for a Fowl when you have no Meat.

Take the neck, gizzard, and feet, put them in a pint of boiling water, with a crust of bread, a blade of mace, a little thyme, and some salt, stew them till the liquor is above half wasted; put in a glass of red wine, stew it five minutes longer, and strain it; if you like it thickened, put in a bit of butter mixed with flour, and boil it up till it is smooth.

As it often happens in country places, that gravy-beef is not always to be got: if you have any beef, veal, or mutton in the house, and in want of gravy, trim off the outsides of the meat, and proceed as in the first receipt▪ or when you have a large entertain­ment you may add more meat, according to the quan­tity you think you shall want; and if you choose to have it rich, cut an old fowl into pieces and put it in, or a pigeon or two.

Brown Gravy for Fish.

Take a pint of mild ale and half a pint of water, an onion cut small, a little lemon-peel, six cloves, two blades of mace, a little whole pepper, a spoonful of ketchup, and a spoonful of anchovy liquor; put two ounces of butter into a stew-pan and melt it, put in a spoonful of flour, stir it till it is a little brown, and by degrees pour in the above ingredients, stir it well round, and boil it twenty minutes; then strain it off for use.

White Gravy for Fish, Sauces, &c.

Take two pounds of any sort of fish you have, clean it well, cut it in pieces, put it in a sauce-pan, with two quarts of water, a little cloves and mace, a bun­dle [Page 106] of sweet herbs, a little lemon-peel, and a little salt, cover it close, and boil it till half is wasted; put a little butter into a stew-pan, melt it, put in a spoon­ful of flour, and stir it till it is smooth; then strain the gravy through a sieve to it, let it boil till it is smooth, then it will be fit for use.

Gravy for Venison.

When you have boned your venison, chop the bones to pieces, and put them in an earthen pan, with the skins and trimmings, cover them with water, and put in some pepper and salt; tie it over with coarse paper, and bake it two hours, then strain it off, skim off the fat, pour it from the settlings, and make it boiling hot, then put it into the pasti [...] if it is for roast venison, put a spoonful of browning in to co­lour it. This is better than any other [...] of gravy for venison, as it has its own natural flavour.

Sweet Sauces for Venison or Hares.

Put half a pound of currant jelly into a stew-pan, two or three knobs of sugar, and a gill [...] red wine, simmer it till the jelly is melted; or a pint of red wine with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes; or half a pint of vinegar and a quarter of a pound of sugar sim­mered till it is a syrup.

Force-meat Balls for real or mock Turtle.

Take half a pound of lean veal, half a pound of beef-suet picked from the strings, a quarter of pound of fat bacon cut fine, put it into a mortar and beat it well; then put in half a pound of bread crumbs, some sweet herbs and parsley, six shallots chopped fine, sea­son it with Cayan pepper and pepper and salt, beat it well together, put the yolks of two eggs, and mix it up; then put the white of an egg in a stew-pan, cover and beat it till it is of a fine froth, put it in and mix it well altogether, and with a little flour [Page 107] roll them out in balls, and boil them in a quart of boiling water.

When you make force-meat for Scotch or white collops, &c. leave out the Cayan pepper, and put ve­ry little shallot in; and for brown dishes you may fry them, if you like it best.

Egg Balls.

Boil eight eggs hard, and take out the yolks, put them in a mortar and bruise them, put in a little pep­per and salt, the yolk of a raw egg, and a little flour, mix them all well together, and with a little flour in your hand roll them into little balls; have a sauce-pan of water boiling, put them in, boil them a mi­nute or two, and strain them off.

Browning for made Dishes, &c.

Put a quarter of a pound of lump sugar into an earthen pipkin, with a little water to melt it, a bit of butter as big as a nutmeg, put it on a slow fire, and when the sugar begins to froth, keep it stirring with a skewer till it is quite black, then pour in a pint of hot water, and take it off the fire directly, or else it will boil over; then boil it gently for half an hour, with a gill of ketchup in it, strain it off, and when cold bottle it for use. This article the cook should never be without.

Lobster Sauce.

Take two hen lobsters alive if you can, if there is any spawn on the outside pick it off, boil the lobsters half an hour, take out all the meat and spawn, put all the spawn in a mortar with a little butter, and braise it fine, put the shells in a sauce-pan, with a pint and a half of water, a little cloves and mace, a few bits of horse-radish, and boil it half an hour; then strain it into a stew-pan, cut the meat in little pieces and put in, with the spawn, a pound of fresh butter, half a lemon, two spoonsful of anchovy liquor, [Page 108] one of ketchup, and some butter mixed with flour▪ boil it up gently till the butter is melted, and it is thick and smooth, take out the lemon and squeeze the juice in, stir it round, and put it into the sauce-boats.

Oyster Sauce for Fish.

Open a pint of large oysters and just scald them, strain the liquor from them, wash them clean, and beard them, put them into a stew-pan, and drain the liquor from the settlings to them, put in half a pound of butter, some butter mixed with flour, a quarter of a lemon, a spoonful of anchovy liquor, and one of ketchup, boil it up gently till the butter is melted, and the sauce thick and smooth, take out the lemon and squeeze the juice in. You may, if you like it, put a glass of mountain wine in.

Oyster Sauce for boiled Turkey, Fowls, or any white Meat.

Open a pint of large oysters and just scald them, strain the liquor through a sieve, wash and beard them, put them into a stew-pan, and pour the liquor from the settlings in, put in half a lemon, a piece of butter mixed with flour, a quarter of a pound of but­ter, and a gill of cream, boil it gently [...] it is thick and smooth; take out the lemon and [...] the juice in, stir it round, and then put it in your sauce-boats.

Shrimp Sauce.

Take half a pint of picked shrimps and wash them clean, put them in a stew-pan, with a gill of gravy or water, half a pound of butter, some butter mixed with flour, a spoonful of anchovy liquor, one of ketch­up, and half a lemon, boil it till the butter is melt­ed and it is thick and smooth; take out the lemon and squeeze the juice in, stir it about, and then put it in the sauce-boat.

Anchovy Sauce.

Melt half a pound of butter smooth and thick, put two spoonsful of anchovy liquor in, and boil it up a minute or two, then put it into the sauce-boat. You may put in two spoonsful of ketchup, walnut pickle, lemon pickle, soy, or quin sauce, or any thing you fancy.

Muscle Sauce.

Wash half a hundred of muscles well, put them in a sauce-pan, cover them close, and stew them till they open, pick them out of the shells, take out the beards, wash them clean in cold water, put them into a stew-pan, strain the liquor through a sieve, and pour half to the muscles, put in half a pound of butter, and some butter mixed with flour, a spoonful of anchovy liquor, boil it gently till the butter is melted, and the sauce thick and smooth; then put it in the sauce-boat.

Cockle Sauce.

Wash a hundred cockles very clean, put them into a sauce-pan, cover them close, stew them gently till they open, strain the liquor through a sieve, wash them clean in cold water, and put them in a stew-pan, pour half the liquor in, with half a pound of butter, some butter mixed with flour, two spoonsful of anchovy liquor, and one of ketchup; boil it gently till the butter is melted, and the sauce thick and smooth, then put it in the sauce-boat.

Melted Butter.

Put a pound of butter cut in pieces into a sauce-pan, with a quarter of a pint of water, and dust in a little flour, shake it well round put it on a clear fire, and shake it round often till it is melted and just boils up.

You may melt it without flour and water: cut the [Page 110] butter into small pieces, and keep it shaking over a clear fire till it is melted.

White Cellery Sauce.

Take the white part of a dozen heads of cellery, cut it about an inch long, wash it clean, and boil it in four quarts of water till it is tender: in the mean time get a gill of white gravy, half a pint of cream, and a little butter rolled in flour; boil it up till it is thick and smooth, grate in a little nutmeg, strain the cellery in a sieve, and put it in with a little salt, boil it up a minute, and then put it over a boiled tur­key, fowls, or any thing else you want it for, or in boats.

Brown Cellery Sauce.

Cut, wash, and boil the cellery as before, put about two ounces of butter into a stew-pan▪ melt it, and put in a small spoonful of flour, stir it till it is smooth, and put in a pint of gravy a glass of white wine, and boil it till it is smooth grate in a little nutmeg, and season it with pepper and salt▪ strain off the cellery and put stew it for five minutes▪ and then it will be ready in, for use.

Onion Sauce for boiled Rabbits, Ducks, Geese, &c.

Take two dozen of large onions, peel the skins off, and take off the first coat, slit them almost through, and throw them into cold water, boil them in plenty of water till they are very tender, changing the water twice, strain them in a cullender, and squeeze out a little of the water, then with a wooden spoon rub them through the cullender, put them into a stew-pan, with a gill of cream, a quarter of a pound of butter, and dust in a little flour, with a little salt; boil them up gently till the butter is melted, and keep stirring it all the time, or else it will burn.

Spanish Onion Sauce.

Peel the skins and take off the first coat of six or [Page 111] eight large Spanish onions▪ slit them almost through▪ and boil them in a gallon of water (change the water once) till they are very tender, strain them in a sieve, and chop them fine on a board, put them into a stew-pan, with a gill of cream a quarter of a pound of butter, a little flour and salt, boil them up gently till the butter is melted, but keep stirring it all the time▪ or it will burn. This is a proper sauce for roast tur­kies, wild fowl▪ mutton, &c.

N.B. If you have no Spanish onions, you may use large English ones in [...]er room.

Gallentine Sauce.

Cut the crumb of a penny loaf in thin slices, put it into a stew-pan, with half a pint of water and a stick of cinnamon▪ boil it gently till the bread is soft, beat it up with a spoon, put in half a pint of red wine▪ a little butter▪ and a dozen knobs of sugar, boil it genty till it is smooth, take out the cinna­mon, and it will be fit for use.

Bread Sauce.

Take the crumb of a penny loaf and rub it through a cullender, put it into a stew-pan, with a little water, a pint of milk, a whole onion, a spoonful of whole white pepper, a little butter and salt, boil it gently, and keep it stirring often till it is smooth take out the onion, and then beat it up well with a spoon, make it hot, and put it into a sauce-boat.

Sauces for a Pig.

When you have cut up the pig, take out the brains and chop them▪ put them into a stew-pan, with half a pint of white broth or gravy, the sea­soning in the inside, and the gravy that comes from the pig, put a little flour and butter in to thicken it, and as quick as you can give it a boil up, and put it in the dish under the pig.

[Page 112] Take the crumb of a penny loaf and rub it through a cullender, put it into a stew-pan with a pint of milk, wash a quarter of a pound of currants well, dry them in a cloth and pick them, put them in, boil it gently, keep it stirring till it is smooth, and put it in a sauce-boat.

Take the crumb of a penny loaf, cut it in thin sli­ces, put it in a stew-pan with a pint of milk, boil it, keeping it stirring and beat up till it is smooth; cut three or four heads of pickled samphir and put in, give it a boil up, and put it in a sauce-boat.

Green Sauce for Green Geese, Ducklings, &c.

Take half a pint of veal broth▪ and thicken it with a little flour and butter, put in half a dozen knobs of sugar, and boil it up▪ then put in a gill of spinach juice, make it hot, but do not let it boil; then squeeze in the juice of a Seville orange, but take care the seeds do not fall in, stir it round, and put it in a sauce-boat.

Sorrel Sauce.

Pick a large quantity of garden sorrel, and wash it very clean, boil it in a sauce-pan with a little water till tender, strain it off, squeeze the water out be­tween two plates, chop it fine on a board, put it in a stew-pan, with a quarter of a pound of butter, a little flour, half a pint of gravy, and some pepper and salt, stir it till the butter is melted then its fit for use.

Fennel Sauce.

Pick and wash a handful of fennel, have a sauce-pan of water boiling, put it in, and boil it quick and green, chop it small, put it in a sauce-boat, pour melted butter in, and stir it well up.

Parsley Sauce.

Pick and wash a handful of parsley, have a sauce-pan [Page 113] of water boiling, put it in, and boil it quick and green; chop it on a board, put it in a sauce-boat, pour melted butter over it, and stir it well up.

Egg Sauce.

Boil three eggs hard, take off the shells, and chop them on a board, but not too fine, put them in a sauce-boat or bason, pour in half a pound of melted butter, and stir it up.

Apple Sauce.

Pare and core six large apples, cut them in quar­ters, put them in a stew-pan, with a little water to keep them from burning, a bit of cinnamon and le­mon-peel, cover them close, and stew them gently till tender; take out the cinnamon and lemon-peel, bruise them well with a wooden spoon, put in some moist sugar and a little butter, and stir it well till the butter is melted.

Mint Sauce.

Pick and wash a handful of green mint very clean▪ chop it fine, mix some sugar and vinegar in a boat, put in the mint, and stir it up.

Caper Sauce.

Chop a gill of capers, but not fine, put them in a sauce-boat with a little of the liquor, pour in hot melted butter, and stir them up.

Poveroy Sauce.

Peel and chop six shallots fine, put them in a sauce-pan, with half a pint of gravy, a spoonful of vine­gar, a little pepper and salt, boil it up, and then▪ put it in the sauce-boat.

Carrier Sauce.

Slice two large onions very thin, put them in spring water for one hour, strain them off, and put them in a plate, sprinkle a little pepper and salt over them, mix some oil and vinegar and pour over all.

Gooseberry Sauce.

Coddle half a pint of gooseberries, strain them off, and put them in a boat, with some fine powder sugar, pour some hot melted butter in, and stir them up gently.

White Sauce for boiled Fowls or Chickens.

Take half a pint of veal gravy, put it in a stew-pan, with a little mace, white pepper, and salt, boil it five minutes, skim it clean from fat, mix a lit­tle flour with half a pint of cream and put in, boil it up five minutes, and strain it over your fowls, or into a sauce-boat.

Mock Oyster Sauce.

Take half a pint of water, two blades of mace, an anchovy▪ a little lemon-peel, and a few white pep­per corns▪ boil it gently for ten minutes, strain it off, put it in a stew-pan, with a little flour and but­ter and half a pint of cream, boil it till it is thick and smooth, and pour it over your fowls or turkey.

White Mushroom Sauce.

Peel and cut off the roots of a quart of fresh mushrooms, wash them clean and cut them in two, put them into a stew-pan, with a quarter of a pint of water, a piece of lemon-peel▪ a little beaten mace and nutmeg, cover them close, and stew them very gentl [...] for half an hour; (but mind they do not [...] burn, beat up the yolks of two eggs with half a pint of cream, if there is much liquor put in a [Page 115] little flour and butter, and a little salt, stir them till they are smooth, then put in the eggs and cream, keep them stirring till they just boil, squeeze in a little lemon-juice, and then put them over the fowls or in sauce-boats. Observe to take our the lemon-peel.

Brown Mushroom Sauce.

Treat the mushrooms as before, put them in a stew-pan, with half a pint of brown gravy, a little lemon-peel, some pepper and salt to your palate, stew them gently for half an hour (if the gravy is wasted too much put in some more▪ with a little butter mixed with flour) keep them stirring till they are thick and smooth, squeeze in [...] little lemon-juice, take out the lemon-peel, and pour them over roast or broiled fowls.

Pickled Mushroom Sauce.

Put half a pint of brown gravy into a stew-pan, a spoonful of ketchup, a little pepper and salt, a piece of butter mixed with flour, a gill of pickled mush­rooms, and a little of the pickle, keep it stirring till it is thick and smooth, then pour it over roast or broiled fowls.

Sauce for roast Rabbits.

Boil the livers with some parsley for a quarter of an hour, chop them separate, put them together in a boat, pour hot melted butter in, and stir it well up. You may either put it under the rabbits, or send it in a boat.

White Sauce for a Hare.

Put a pint of cream and half a pound of butter into a stew-pan, keep it stirring till the butter is melted and the sauce thick, then put the sauce in the dish, and the hare upon it.

Lemon Sauce for boiled Fowls.

Pare off the rind of a lemon, cut it in slices, take out the kernels, and cut it in square bits, boil the liver of a chicken or fowl and chop it fine, put the lemon and liver together in a boat, pour hot melted butter in, and stir it up.

Another Sauce for boiled Fowls.

Take the liver of the fowl, bruise it with a little of the liquor, cut a little lemon-peel fine, and mix it by degrees with melted butter, give it a boil, and pour it in the dish.

Sauce Robart.

Chop two large onions very fine, put a little but­ter in a stew-pan, and fry them a little, put in a lit­tle flour and half a pint of good gravy, stir it about, season it with pepper and salt, stew it for five minutes, then put in a spoonful of mustard.

Fin Sauce.

Take one onion, some parsley, fresh mushrooms, and some capers, chop them fine, put a little butter in a stew-pan, put the things in, and sweat them a little over a slow fire; then put in half a pint of gra­vy, a little butter mixed with flour, and stew it till it is thick and smooth, skim it, season it with pep­per and salt, and squeeze in a little lemon-juice.

To boil a Haunch or Neck of Venison▪

As this is very seldom done, it is proper to give directions for it in case it should be wanted; take a haunch or neck of venison fresh killed and salt it well, turn it, and salt it every day for a week, then put it into water for one hour and wash it clean out, put it into cold water, boil it slowly, skim it very clean, and allow one hour for every four pounds the haunch weighs; boil a cauliflower and pull it into sprigs, boil some white cabbage, mash it with butter and cream, and some turneps the same way; lay a sprig of cauliflower, next cabbage, and next turneps, till you have laid them all round the dish; put in the haunch or neck, garnish the edge of the dish to your fancy with beet-root, and send melted butter and sweet sauce in boats.

N.B. The neck will only take one hour and a half boiling. The haunch or neck eats well hashed the next day.

Hams.

When you have any very old Westphalia or En­glish hams they require a great deal of socking; the best method is, to put them i [...] water over-night, take them out in the morning, and hang them up all day; put them in water again at night, and so pro­ceed for a week, which will make them mellow and fine; if they are not very old two days and two nights [Page 119] soaking in soft water, changing the water every night and morning, will be sufficient; (a green ham requires no soaking) cut the dirt off the under side, scrape the rind clean, cut the knuckle off at the joint, and wash the ham clean; put it into the copper when the water is warm, as that will set the colour (for if you put it in when the water is cold, it draws all the colour out) when it bails skim it well, and boil it as gently as you can▪ so the water does but just boil it is sufficient; (a ham of twenty pounds will take five hours, and bigger or less in proportion) when done, take it up and pull of the rind, if it is of a fine red colour put it in the dish, if it is rather pale sift some raspings of bread over it, and put it to the fire till it is brown; or rub it over with the yolk of an egg, and strew bread-crumbs over it, put it to the fire, and turn it round till it is brown all over; garnish with carrots.

N.B. If you choose you may put a handful of lea­ther shavings and two handsful of juniper berries in the copper with your ham, to give it a high flavour.

Tongues.

If your tongue is a dry one, soak it in water all night; but if a pickled one, only wash it well, and put it in cold water; (the dry one will take three hours boiling, the pickled one two hours and a half) when it is done peel the skin and cut the outside of the root off, put it in a dish, and garnish with carrots and sprigs of greens, or whole turneps boiled.

Beef.

A buttock, itch-bone, rump, brisket, thick or thin flank, should be eight or ten days in salt, then wash it well out in clean water, put it in the water cold, and boil it as directed in the rules▪ when it is done take it up, and with a paste-brush wash it clean, put it in the dish, and garnish with carrots and sprigs of greens, with greens, carrots, and turneps in separate dishes.

Mutton.

Cut off the s [...]ank end and flap of a leg or shoulder of mutton joint the neck, put it in water for one hour, wash i [...] clean out, and put it into the water cold; when it boils [...] it well, put in a piece of stale white bread and boil it gently; (a leg of mut­ton of twelve pounds will take three hours, a shoul­der of eight pounds two hours, and a neck of six pounds one hour and a half) when done take it out, wash it well with a paste-brush, and garnish with capers, carrots, turneps, or sprigs of greens, with greens and mashed turneps in separate dishes, caper sauce and plain butter in boats; or you may smother the shoulder with onion sauce.

Veal.

Break the bone of a knuckle or leg of veal in two places, put it into cold water, and with a handful of flour wash it well, put it into the water boiling, skim it well, put in a piece of stale white bread, and boil it as directed in the rules; boil a piece of bacon in a­nother pot till tender, when it is done take the veal up, wash it with a paste-brush, and garnish it with sprigs of greens or cauliflowers; take off the rind of the bacon, and hold it before the fire till it is brown, put it in a dish, and garnish it with sprigs of greens or carrots, with greens in a dish, parsley sauce and plain butter in boats.

Breast of Veal.

Joint it, and take off the skin of the broad [...]nd, put it in water for one hour▪ wash it well, and put it in boiling water, (if a small one, one hour will boil it; if a large one, an hour and an half) skim it well, and when done take it up, put it in a hot dish, and put white, oyster, or cellery sauce over it; garnish with lemon. The chump end of a loin cats well done the same way.

Calves Head.

Chop the head in two, take out the brains, trim [Page 121] it clean, and lay it in plenty of water for two hours▪ [...]o soak out all the blood, wash it clean, dredge it with flour, put it into the water boiling, put a piece of stale white bread in, and boil it one hour and a half: in the mean time wash the brains and take off the skins, boil them in a sauce-pan with sage leaves and parsley; when done, chop them fine, put them in a sauce-pan, with a little butter, pepper, and salt, stir them till the butter is melted; take up the head, cut out the tongue, peel it, and slit it in two, put the brains in a dish, the tongue on each side, and the head in another dish.

Lamb.

Cut off the shank end and flap of a leg of lamb, give it a cut in the first joint and turn i [...] to make it look as round as you can, put it into cold water for one hour, and with a handful of flour wash it well; put it into the water boiling, skim it well, put in a piece of stale white bread, and boil it gently as di­rected in the rules; when done take it up, and with a paste-brush wash it well, put it in a dish, and gar­nish with carrots and spinach; with spinach in a dish, and plain butter in a boat. If you fry the loin, fry it as directed in the chapter for frying; put a small dish within the other▪ put the leg in, and the loin all round; garnish with spinach and fried parsley.

Pork.

Break the shank of a leg of pork▪ and put it in water for one hour, wash it well and scrape the rind clean, put it into cold water, and as the scum rises skim it well, boil it gently as before directed; (if it is a belly-piece boil it till the rind is tender) when done take it up, wash it with a paste-brush, put it in a dish, and garnish with sprigs of greens, with peas-pudding, turneps, and greens in separate dish­es, and plain butter in a boat.

Turkies.

Having trussed your turkey as for boiling, make [Page 122] a stuffing as follows: take a score of oysters and blanch them, w [...]sh them clean in cold water, take off the beards, and chop them fine, shred a little le­mon-peel and parsley, wi [...]h a quarter of a pound of butter, the yolks of three eggs, and a spoonful of cream, season it with pepper, salt, and grated nutmeg▪ mix it up in a light force-meat, stuff the craw with it, turn the skin over it, and skewer it on the back, singe it and put it into water for one hour, and with a handful of flour wash it well▪ put it into a large pot of boiling water, skim it clean, put in a piece of stale white bread, and boil it gent­ly; (if a middle size one hour, a small one three quarters of an hour, a very large one an hour and a half) when done take it up, wash it clean with a paste-brush, and put it in a dish, with oyster, cel­lery, or white sauce over it; garnish with lemon and beet-root, with oyster and cellery sauce in boats.

Fowls.

Truss your fowls for boiling, singe and put them in cold water for one hour, and with a handful of flour wash them well; put them into the water boiling, put in a piece of stale white bread, skim them well, and boil them half an hour, if a middling size, if large ones three quarters of an hour; when done take them up, wash them clean with a paste-brush▪ put them in a dish, and garnish with lemon and boiled parsley, with oyster▪ cellery, or white sauce over them, oyster-sauce and parsley and butter in boats.

Chickens.

Truss your chickens for boiling singe them, and put them in cold water for one hour▪ with a handful of flour▪ wash them well▪ put them into the water boiling with a piece of stale bread; boil them, if small▪ fifteen minutes; if bigger▪ twenty or twenty-five minutes; when done take them up, wash them with a paste-brush, put them in a dish, and garnish [Page 123] with lemon and parsley; put parsley and butter or white sauce over the breasts, with parsley and butter and oyster-sauce in boats.

Chickens with Bacon and Cellery.

Boil two chickens, and a piece of ham or bacon by itself, boil the white part of two bunches of celle­ry tender, cut it about two inches long, and put it into a stew-pan, with half a pint of cream, a piece of butter mixed with flour, and some pepper and salt; set it on the fire, keep it shaking till it is thick and smooth▪ lay the chickens in the dish, and pour the sauce over them; cut your ham or bacon in thin slices and garnish them with it all round.

N.B. If you have any cold ham in the house, cut some thin slices and broil them; it answers the pur­pose as well.

Chickens and Tongues.

Salt six hogs tongues for one week in the same pic­kle with the neats tongues or hams; boil six small chickens, boil the tongues by themselves and peel the skins off, boil a cauliflower white, and a good deal of spinach picked and washed clean in several waters; boil it green, and squeeze it between two pewter dishes very dry; put the cauliflower upright in the middle of the dish, lay the chickens close round, the tongues round the chickens, with the roots out­wards, and put the spinach between the tongues; garnish with toasted bacon, and lay a piece on each of the tongues.

This is an excellent dish for a large company.

Goose.

Pick your goose clean, singe it, and salt it well for four or five days; then wash it clean, truss it, put it in boiling water, and boil it one hour; when done take it up, and put it in a dish, with onion-sauce over it; boil some white-heart cabbages very tender, chop them up and put them in a sauce pan, with a little cream, butter, pepper and salt, stir it round [Page 124] till it is quite hot, put it in a dish, and send it up to table with the goose.

Ducks.

Scald your ducks, draw them, and put them into warm milk and water till you want them; then truss them, put them into the water boiling, boil them twenty minutes▪ and skim them well; then take them up, put them in the dish, pour onion-sauce over them, and garnish with lemon.

Ducks boiled the French Way.

Scald and draw two ducks, lard them on the breast, and half roast them; then put them in an earthen pipkin, with half a pint of red wine, a pint of good gravy, about twenty chesnuts first roasted and peeled, half a pint of large oysters blanched and bearded, an onion, two or three blades of garlick chopped fine, and a little thyme shred; season it with pepper, salt, beaten mace, a little ginger beat fine, and the crust of a French roll grated, cover them close, and stew them gently over a slow fire for half an hour: when done, put them in a dish, pour the sauce over them, and garnish with lemon.

Pigeons.

Scald, draw, and truss four pigeons, wash them in several waters, dredge them with flour, put them in­to boiling water, and boil them fifteen minutes; then take them up, put them in a hot dish, and pour par­sley and butter over them; lay round them sprigs of brocoli boiled, and send parsley and butter and plain butter in boats.

Rabbits.

Truss the rabbits and put them in cold water for two hours, changing the water two or three times; put them into boiling water, with a piece of stale bread, skim them well, and boil them, if a large one [Page 125] three quarters of an hour; then take them up and drain them, put them into a hot dish, pull the jaw-bones out, stick them in the eyes, and smother them with onion-sauce, with a sprig of myrtle in their mouths.

Pheasants.

Pick and truss your pheasants, singe them, lay them in cold water, wash them out, put them in a large pot of boiling soft water, skim them clean, and boil them half an hour: when done put them in a dish, put white cellery sauce over them, and garnish with lemon.

Partridges.

Pick and [...]rass three partridges, wash them clean, put them in plenty of boiling water, and boil them quick for fifteen minutes: for sauce, take half a pint of cream and a quarter of a pound of butter, put it over the fire, and stir it one way till it is thick and smooth: put the partridges in the dish, pour the sauce over them, and garnish with lemon.

Put white cellery sauce over them, or this sauce: take the livers and bruise them fine, chop a little parsley fine, melt a little butter smooth, and then add the livers and parsley; give it a boil up, squeeze in the juice of a lemon, and pour it over the birds. Or this sauce: take half a pint of cream, the yolk of an egg beat fine, a piece of butter as big as a walnut mixed with flour, a little beaten mace and nutmeg, and a spoonful of white wine▪ stir it one way till it is thick and smooth, then pour it over the birds; or white mushroom sauce.

Woodcocks or Snipes.

Boil them in beef gravy made thus; take a pound of lean beef cut into little pieces, put it into two quarts of water▪ with an onion, a bundle of sweet herbs, two blades of mace, six cloves, and some whole pepper; cover it close and boil it till it is half was­ted, then strain it off, put it into a sauce-pan, and [Page 126] season it with salt▪ take the woodcocks or snipes and draw the trails out, (take care of the trails) put put them into the gravy, cover them close, and boil them ten minutes: in the mean time take the trails and livers, chop them fine, put them into a stew-pan, with a little of the gravy the snipes or woodcocks are boiling in, and stew them, with a little beaten mace and a gill of red wine; take the crumb of a stale roll, rub it through a cullender, fry it with but­ter of a light brown, and put it before the fire to keep hot: when your snipes are done, take half a pint of the gravy they are boiled in and put it to the trails, with a little butter mixed with flour▪ set it on the fire and keep it shaking till the butter is melted, but do no stir it with a spoon, then put the [...] of bread in, and shake it round; take up the birds, put them in a hot dish, and pour the sauce over them; garnish with lemon.

N.B. You may dress wild fowls or plovers the same way.

Plovers.

Draw them clean and wash them, put them in boil­ing water and boil them ten minutes when done take them up, and put them in a hot [...] with white cel­lery or mushroom sauce over them, and garnish with lemon.

Beef.

Beef should be kept some time before it is dressed according to the heat or coldness of the weather; wipe it very clean with a dry cloth, and take care you do not leave any damp place on it, hang it where the fresh air can come to it, but never salt it, as it makes it hard; and when you have spitted it, paper the top to keep the fat from melting away, put it to the fire, baste it well all the time it is roasting, and sprinkle it with salt; (a surloin of beef of thirty pounds will take three hours and a half before a good fire) when it is nearly done take off the paper▪ baste it, sprinkle on some salt, and dredge it well with flour till it is of a fine froth; then take it up, put it in a hot dish, and garnish with horse-radish.

Mutton.

In roasting of mutton, the loin, the chine, and the saddle should have the skin raised and skewered on; when it is nearly done take off the skin, and put it close to the fire to brown, then baste it, sprinkle on a handful of salt, and dredge some flour on to froth [Page 129] it up; the leg or shoulder wants no paper, except you put a little over the fat part of the leg.

Lamb.

When you roast a fore quarter: after you have spitted it put whiter paper over it, particularly the fat part of the leg▪ and baste it well all the time it is roasting; when it is nearly done take off the pa­per, and froth it up. In roasting the ribs, they should be done very quick, as they are thin, and of a light brown; when done, put it into a hot dish, and gar­nish with crosses or small sallad, with mint sauce in a boat.

Fillet of Veal.

Take a fine fillet of veal, take out the bone, and make the following stuffing: rub the crumb of a pen­ny loaf through a cullender, chop a little beef-suet fine, a little parsley, sweet herbs, and lemon-peel shred fine, seasoned with pepper, salt, and grated nutmeg; mix it all up with two eggs, and stuff it under the fat and where the bone came out of, truss it close and run the spit as nearly through the middle as you can, rub it over with butter, tie a paper over it, lay it down before a good fire to roast, and baste it well; (a fillet of twelve pounds will take three hours, bigger or less in proportion) when it is nearly done take off the paper, sprinkle it with salt, then baste it, and let it be of a fine brown; then baste it with butter and dredge it with flour, to make it of a fine froth; take it up, put it in a hot dish, mix some melted butter and gravy, and pour it under; garnish with lemon and beet-root.

Loin of Veal.

Take a fine fat loin of veal, mind it is well chop­ped, paper it all round to keep in the fat, spit it and lay it down to a good fire, but not too near, and baste it well; (it will take as long as a fillet) when [Page 130] it is nearly done take off the paper, sprinkle it with salt, baste it, and let it be of a fine brown; then paste it with a little butter and dredge it with flour till it is of a fine froth; take it up, put it in a hot dish, with gravy and butter under it; toast a thin toast, cut it three-corner-ways, and put round it; garnish with lemon and beet-root.

Pork.

Pork must be well roasted, or it is apt to surfeit: when you roast a loin, take a sharp pointed knife and score it just through the skin, and about half an inch asunder, to make the crackling eat the better; when you roast a chine, with your knife score it, one score down the middle first, and then on each side; and proceed with a leg thus; score it all round, take a little sage and onion, wash and chop it fine, and mix it with pepper and salt, stuff it at the knuckle, cut a hole under the flap and put some in, and skewer it up; when you put it to the fire baste it well and roast it crisp, as most people like the rind crisp, which is called crackling; put it into a hot dish, and a little gravy under it, with apple-sauce in a boat. The spring or hand of pork, if very young and roasted like a pig▪ eats very well; or take the belly-piece, and sprinkle sage and onion with pepper and salt over it, roll it round, tie it with a string▪ and roast it two hours▪ it eats very well▪ the sparerib should be bast­ed with butter, sprinkle some salt on it▪ chop some sage very fine and sprinkle on it as it is roasting, with gravy in the dish, and apple-sauce in boats. Sweet­bone is roasted the same way.

Tongue and Udder.

Salt the udder a week, then wash it clean, and boil it and the tongue till they are tender; peel the tongue and stick three or four dozen of cloves in it, the udder the same, and rub the yolk of an egg over them▪ sprinkle them with bread-crumbs, put them in a dish before the fire, baste them with butter, and [Page 131] roast them till they are brown all over; then put them into a hot dish, with a little good gravy under them, and garnish with lemon and beet-root, with gallintine sauce and currant jelly in boats.

Venison.

Cut the knuckle off the haunch and spit it, rub the fat part with butter, and sprinkle it with salt, put a large sheet of paper all over it, and a thick sheet of common paste over the fat part, then three sheets of paper over the paste▪ and tie it across about two inch­es apart with packthread to keep it on; as soon as you put it down baste it well, and keep basting it all the time it is roasting: be sure to have a large fire before you put it down to roast; (a large haunch will take four hours roasting) when done take off the pa­per and paste, baste it with butter, dredge it with flour, and let it be of a very light brown; take it up, put it into a hot dish, and garnish with boiled French beans, with gravy and venison sauces in boats, and French beans in a dish. When you roast a neck put three skewers through, and put the spit between the skewers and bones, paper and paste it the same as a haunch, and one hour and a half will roast it; send it up with the same sauce▪ &c.

Haunch of Mutton.

Take a hind-quarter of fat mutton, and cut the leg with part of the loin in the shape of a haunch of veni­son (if it is cold weather hang it up for a fortnight) then lay it in a pan with the back side downwards, pour a bottle of red wine over it, and let it lay twen­ty-four hours, turn it two or three times, and pour the wine over it with a spoon every time; then spit it and paper it over, baste it all the time it is roast­ing▪ before a quick fire▪ with the same liquor and but­ter, and two hours will roast it; take off the paper, baste it with butter, and dredge a little flour on to froth it; take it up, put it into a hot dish, and gar­nish with beet-root, with gravy and venison sauce in [Page 132] boats. A fat neck of mutton eats well, put into red wine twenty-four hours and roasted the same way.

N.B. You may roast the hunch of mutton, after it is kept a fortnight, the same way as a haunch of venison, without putting the wine over it.

Leg of Mutton with Oysters.

Take a leg of mutton that has hung up for a week, cut the knuckle and flap off, get a quart of oysters, blanch, beard, and wash them well, cut holes all over the mutton and stick the oysters in, tie paper over it, spit it, and roast it for two hours; then take the paper off, baste and dredge it with flour, put it into a hot dish, and garnish it with horse-radish, and good gravy in the dish.

You may stew an hundred of cockles, stuff the mutton with them, and roast it the same way.

Leg or Shoulder of Mutton.

Cut of the shank of a leg or shoulder of mutton and spit it, roast it before a brisk fire, and baste it well; (a leg of ten pounds will take two hours and a half▪ a shoulder two hours) when it is nearly done baste it, sprinkle on some salt, and dredge it with flour to froth it; take it up, put it into a hot dish, and garnish with horse-radish, and onion-sauce in a boat.

Pigs.

If it should happen that you should have the pig to kill, proceed in the following manner: take a sharp▪ pointed penknife, stick the pig just above the breast-bone, and run the knife into the heart, if the heart is not cut it will be a long while dying; as soon as it is dead put it into cold water a few minutes, then rub it over with a little rosin beat fine; have a pail of scalding water, put it in, and let it lay half a mi­nute, then take it out, lay it upon a clean table, and pull of the hair as quick as possible; if the hairs do not come off clean, dip it in the water again and [Page 133] when it is perfectly clean, wash it in warm water, and let it lay half an hour in cold water, then wash it out well, that it may not taste of the rosin; take off the fore-feet at the joints, slit the belly open, and take out the entrails, put the heart, liver, lights, and petty-toes together in cold water, wash the pig well in cold water, and dry it with a cloth; and if you are not ready to dress it directly, put it into a dish, and put a cloth over it. When you roast your pig, pick and wash a dozen sage leaves, and chop them fine, with a large onion, put some pepper and salt in, and the crumb of a half-penny roll: or a piece of crumb of bread put it into the inside of the pig and sew it up; put a skewer through the belly of the pig, just across the ends of the fore-legs, and ano­ther at the hind-legs, which will keep it tight, run the spit in at the vent and out of its mouth, lay it down to a clear brisk fire, put a narrow pig-iron on the bar in the middle of the fire, flour it well, and keep flouring it often, till the eyes drop out, or the crackling hard; and be sure to set a dish under it, to catch all the gravy that drops out. When the pig is nearly enough, stir up the fire a little brisker, put a quarter of a pound of butter in a coarse cloth and rub it all over till the crackling is crisp; wipe it dry, then take it up, lay it in a dish, cut off the head with a sharp knife, and cut it all down the back be­fore you draw the spit out, put it back to back in the dish, and put it before the fire; split the head in two, take out the brains, cut the ears off, and split each side in two, lay one piece on each side the pig, one at each end, and the ears upon the shoulders; chop the brains fine and put them, with the sage and onion, and the gravy that comes from the pig, into a stew-pan, with half a pint of white gravy, boil it up, and pour it in your dish, with currant and samphire sauce in boats.

Instead of flouring it, you may rub it over with sweet-oil before you lay it down, and with a few feathers put some oil on every ten minutes, till it is nearly done, then wipe it dry with a clean cloth▪ and treat it as above. You may leave out the onion if it [Page 134] should not be approved of, as many ladies and gentle­men have an aversion to onion.

Hind Quarter of Pig dressed Lamp Fashion.

At a time of the year, when house lamp is very dear or not to be had, take the hind quarter of a large roasting pig, skin it, put it on a small spit, baste it with butter, and roast it half an hour; then forth it up, put it into a [...] dish, with gravy under it, and garnish with Se [...]e orange or lemon, or small sallad, with mint sauce in a boat. If you roast it of a fine light brown it will eat like lamb.

A Fawn.

Skin your fawn, and make a stuffing in the fol­lowing manner; rub the [...]rumb of a penny loaf through a cullender, pick and chop half a pound of beef-suet, pick and chop a handful of parsley, some lemon-peel and sweet herbs chopped fine, seasoned with pepper and salt, and half a nutmeg grated, break in two eggs, and mix them all up together; put it in the belly, few it up, truss it, spit it, roast it before a good fire, and baste it well all the time it is roasting; (a middling sized one will take one hour and a half, a large one two hours) when it is done baste it with butter, sprinkle some salt on it, and dredge it with flour; take it up and put it in a hot dish with gravy in the dish, and mint sauce in a boat.

N. B. A young kid is roasted in the same manner.

Ham or Gammon of Bacon.

Cut off the skin, trim the underside clean, and then lay it in luke-warm water for two or three hours; then lay it in a pan, pour a quart of Canary wine upon it, and let it sleep ten or twelve hours, turn it now and then, then split it, and tie white paper over the fat part of it, pour the Canary it was soak­ed in into the dripping pan, and baste with it all [Page 135] the time it is roasting; when it is done take off the paper, and dredge it well with bread crumbs and parsley shred fine, make a fire brisk, and roast it of a fine brown; if you cat it hot, garnish with bread raspings, or lemon and beet-root; or thus, halfboil the ham or gammon, take off the rind, spit it, and dredge it with oatmeal sifted very fine, baste it with butter, roast it gently for six hours, stir up the fire, and brown it quick; when so done, pour gravy in the dish, and garnish as above.

N. B. If it is to be cat cold either way done, put it on a clean napkin in the dish, and garnish with parsley for a second course.

Ox Palates.

Boil three ox palates till they are tender, take off the two skins, cut them about two inches long, and lard half of them with bacon; then have ready two or three pigeons, and two or three small chick­ens, draw and truss them, fill them with force-meat, lard half of them, and spit them on a bird-spit thus: cut some slips of fat bacon, put on a bird a palate, a sage leaf, and a piece of bacon, and so on each bird a palate, a sage leaf, and a piece of bacon, and tie them on a spit by themselves; take cocks-combs and lambs-stones, parboil them, lard them with very small slips of bacon, some large oysters parboiled, and each one larded with a piece of bacon, put them on a long skewer, with a little piece of bacon, and a sage leaf between them; tie them on a spit, beat up the yolks of two eggs and rub over them, sprinkle some bread crumbs over them, roast them, and baste them with a little butter; have ready two sweet-breads cut in two, some artichoke-bottoms cut in four, and fried brown; rub the dish with shallots, lay the birds in the middle, piled upon one another, and lay the other things all separate round about the birds; have ready for sauce a pint of good gravy, a gill of red wine, the oyster liquor, a little anchovy liquor, and a piece of butter rolled in flour; boil it [Page 136] up, squeeze in the juice of half a lemon, pour it over all in the dish, and garnish with lemon.

Calf's Liver.

Spit the liver first, lay it on a dresser, and lard it with bacon; roast it gently, baste it with butter, sprinkle some salt on it, and when it is done put it in a hot dish, with good gravy under it, and garnish it with rashers of bacon broiled.

Hare.

Having c [...]sed and trussed your hare, as directed in the article for trussing, make a stuffing thus: rub the crumb of a penny loaf through a cullender, chop a quarter of a pound of beef suet, a little fresh but­ter, some parsley, sweet herbs, and lemon peel chop­ped fine, seasoned with pepper, salt, and a little grated nutmeg, take the gall out of the liver, chop the liver fine, and mix together, with two eggs and a glass of red wine; put it in the belly and few or skewer it up, put the spit in at the vent and bring it out at the neck, put it down to a good fire and baste it well with butter; or put a quart of milk and half a pound of butter into your dripping pan, baste it all the time till it is done; then haste it with a little butter, sprinkle a little salt on it, and dredge it with flour to make it a fine froth; (a small hare will take an hour, a very large one an hour and a half) take it up, put it into a hot dish, with white sauce or gravy under it, and gravy and sweet sauce in boats.

Rabbits Hare Fashion.

Case, truss, and staff the rabit the same as a hare, dip the back into hot water, take off the skin, lard it with small slips of bacon or not, as you fancy, and roast it of a fine brown; put it into a hot dish; if larded, put gravy in the dish; if not larded, put white sauce under, as for hares, with currant jelly [Page 137] and gravy in boats; garnish with lemon and beet-root.

Rabbits.

After your rabbits are trussed spit them, and lay them down to a brisk fire, baste them with butter, sprinkle them with a little salt, and dredge a little flour on them; (half an hour will roast them, ex­cept they are very large) when done, if they are not of a fine brown, stop the spit a moment, and brown the back; when they are done take them up, cut off the heads, and split them in two, put the bodies into a hot dish, the heads round it, and gar­nish with lemon or orange, with liver sauce under them or in boats.

Turkey.

Truss your turkey as directed for roasting; make a stuffing as follows: take the crumb of a halfpenny roll, rub it through a cullender, a quarter of a pound of beef-suet chopped fine, some sweet herbs, parsley, and lemon-peel shred fine, grate in a little nutmeg, season it with pepper and salt, mix it up with an egg, and put it in the breast of the turkey, put the skin over and fasten it to the back with a skewer; spit it, singe it, and tie paper over the breast, put it before a moderate fire, and baste it well all the time it is roasting; when it is done take off the paper, baste it with butter, sprinkle a little salt on it, and dredge it with flour; then take it up, put it in a hot dish, with good gravy, or brown cel­lery sauce under it; garnish with lemon and beet-root, with onion and bread sauce in boats. A mid­dling-sized turkey will take one hour and a quarter, bigger or less in proportion.

N. B. You may staff the breast with sausage-meat, or veal force-meat, as you like it best.

Turkey with chesnuts.

Truss your turkey for roasting, take half a hun­dred [Page 138] of chesnuts, boil them till they are tender, peel them, chop half a dozen very fine, and put in the stuffing as above; take the marrow out of two beef marrow-bones, cut it into pieces, and stuff the belly of the turkey with the marrow and chesnuts; spit it, and tie the vent close to the spit with a string, singe and paper the breast, put it down to a good fire, and baste it well all the time it is roasting; then take off the paper, baste it with butter, sprinkle a little salt on it, and dredge it with flour, to make the froth rise; take it up, and put it into a hot dish; have ready a dozen of the chesnuts split in two, stew them in half a pint of brown gravy, a gill of white wine, two shallots chopped fine, thicken it with a little butter rolled in flour, boil it smooth, pour it in the dish; and garnish with lemon and beet-root, with bread sauce and gravy in boats.

N. B. It will take a quarter of an hour longer roasting than without the marrow and chesnuts.

Turkey the Hamburgh Way.

Take one pound of lean beef, three quarters of a pound of beef-suet chopped very fine, some sweet herbs and parsley, a little garlick chopped fine, sea­soned with pepper, salt, and nutmeg, mixed up with three eggs▪ draw the turkey, singe it, raise the skin all round the breast and back, and put the stuffing in; truss it for roasting, spit it, paper it all over, put it down to roast, and baste it well till it is done; then take off the paper, baste it with butter, sprinkle on some salt, and dredge it with flour to make it of a fine froth; take it up and put it in a hot dish, with brown cellery sauce under it; garnish with lemon and beet-root, with gravy and bread sauce in boats.

N. B. You may lard the breasts of the aforementi­oned turkies, but mind to paper them, or cut broad pieces of bacon, and tie them over the breasts, which is called barding.

Greene Geese.

After they are trussed for roasting, put a little pep­per, [Page 139] salt, and butter in the inside, spit them, and lay them down to roast, singe and baste them well with butter, sprinkle on a little salt, and dredge them with flour, roast them three quarters of an hour, and of a fine light brown; when they are done baste them with butter, and dredge a little flour on them to make the froth rise; then take them up, and dish them in hot dishes, with good gravy under them; garnish with lemon or water-cro [...]es, with green sauce and gravy in boats.

Goose.

Trass the goose for roasting pick, wash, and chop a dozen of sage leaves, and two large onions, a spoon­ful of salt and one of pepper, put them in the inside, spit it, and lay it down to the fire, singe and baste it, sprinkle some salt on, and dredge it with flour; (a large goose will take one hour and a half; a small one, one, hour; a middling-size one, one hour and a quarter) when it is done baste it with butter, and dredge a little flour on it to raise the froth; take it up, put it into a hot dish, and garnish with lemon and beet-root, with some good gravy under it, and apple-sauce and gravy in boats.

Ducklings.

Truss two ducklings for roasting, put a little pep­per and salt in the inside, spit them, put them down to a brisk fire, singe and baste them, sprinkle a little salt on, and dredge them with flour▪ roast them of a fine light brown, then baste them with butter, and dredge a little flour over to forth them, then take them up, put them into a hot dish, and garnish with lemon, with green sauce and gravy in boats.

Ducks.

Truss your ducks, chop some sage leaves well wash­ed, and two large onions, seasoned with pepper and salt, and put in the inside, spit them, and lay them [Page 140] down to a clear, brisk fire, singe and baste them, sprinkle a [...] salt on, and dredge them with flour; roast them, if large, three quarters of an hour; if middling-size, half an hour; then baste them with butter and dredge a little flour over to froth them; take them up and [...]ut them into a hot dish; garnish with lemon and beet-root, with gravy and onion sauce in boats.

Fowls.

Trass them for roasting, spit them, and lay them down before a clear, brisk fire, singe and baste them, sprinkle a little salt on, and dredge them with flour; (a large capon will take an hour, a large fowl three quarters, and a small size half an hour) baste them often with butter; when they are done baste them with butter, and dredge some flour over to froth them; (be sure to roast them of a fine brown) then take them up, put them into a hot dish, with gravy under them, and garnish with lemon and beet-root, with egg-sauce and parsley and butter in boats.

Fowls the German Way.

Take a fowl and truss it for roasting, stuff the breast with any force-meat you like, and fill the body with roasted chesnuts peeled, spit it, and roast it as above; have a dozen more roasted chesnuts peeled, stew them in a pint of gravy, season it with pepper and salt, and thicken it with a little butter mixed with flour, and boil it till it is smooth; fry or broil half a dozen sausages, put the sauce in the dish, the fowls on it, and the sausages round; garnish with lemon.

N. B. You may dress ducks the same way, only leave out the sausages.

Fowls with Chesnuts.

Boil forty chesnuts till they are tender, peel them, mince about twenty very fine, and bruise them in a mortar, parboil the livers of the fowls and put them in the mortar, with half a pound of ham or bacon [Page 141] shred fine, beat it all well together; chop a handful of parsley, some sweet herbs, a little lemon-peel chop­ped fine, season it with pepper and salt, a little beat­en mace and nutmeg, mix it all well up, and stuff the inside and breast of the fowl with it, spit it, tie the rump and neck-ends close, singe, baste, and roast it of a fine brown: for sauce, have the rest of the ches­nuts, peeled and skinned, put them into a stew-pan, with half a pint of good gravy, a glass of white wine, thicken it with a little butter mixed with flour; boil it up till it is smooth, and put it in the dish; froth up the fowl, take it up, put it into the dish, and garnish with lemon.

Chickens.

Truss them for roasting, spit them, and put them down to a clear fire; singe and baste them with but­ter, sprinkle a little salt and dredge a little flour on them, and roast them twenty minutes of a light brown; then baste them, and dredge on a little flour to froth them; take them up, put them into a hot dish, with a little gravy under them, and garnish with lemon and beet-root, with parsley and butter and egg sauce in boats.

Chickens with Cucumbers.

Truss two chickens for roasting, break the breast­bones salt, and make a force-meat thus: take the flesh of a sowl and of two pigeons▪ with two or three sli­ces of ham or bacon, chop them fine altogether, take the crumb of a penny loat, soaked in milk and boiled up, set it to cool, and when cold mix the ingredients together, with some sweet herbs, parsley, and lemon­peel shred fine, seasoned with beaten mace, nutmeg, pepper and salt, and the yolks of two eggs; fill the chickens with it, spit them, tie them at both ends, and paper the br [...]ls; take four cucumbers, pare them, and take out the pulp, put them in salt and water two hours before you use them: then dry them with a cloth, fill them with force-meat, (which you [Page 142] must take care to save) tie them round with pack­thread, flour and fry them brown: when your chick­ens are roasted enough take them up, and lay them in the roasted enough take them up, and lay them in the dish; untie the cucumbers, but take care the meat does not fall out, lay them round the chickens, with good gravy in the dish; garnish with lemon, and gravy in a boat.

Pheasants.

After your pheasant is trussed to roast, spit it, put it before a clear fire, singe and baste it, sprinkle a little salt on it, dredge it with flour, roast it half a [...] hour, and baste it often; when it is done froth it, take it up and put it in a hot dish, with gravy under it; garnish with lemon and beet-root, or cresses, with bread and poveroy sauce in boats.

Be sure to stick two of the best tail feathers in the rump.

Partridges.

Roast them the fame way for twenty minutes of a light brown, put them into a hot dish, with gravy under them, and garnish with lemon and beet-root, with bread and poveroy sauce in boats.

Fowl Pheasant Fashion.

If you should have but one pheasant, and want two in a dish, truss a black-legged fowl the same way as a pheasant, and lard the breast with bacon, but not the pheasant, and nobody will know the difference. You must put a pheasant's tail-feather in the rump.

Wild Ducks.

When they are trussed put a little pepper and salt in the inside of them, (some like a little sage and oni­on shred fine in one, and some a little sage only) spit them, and put them down before a brisk fire, and singe and baste them, sprinkle a little salt and dredge a little flour on them, roast them twenty minutes, or [Page 143] if you like them well done twenty-five minutes, froth them up, and put them in a hot dish; garnish with water cresses, with a good gravy in the dish, and onion sauce and gravy in the boats.

Pintails and dun birds will take twenty minutes; easterlings or widgeons, if large twenty minutes, if small fifteen minutes, teal twelve or thirteen mi­nutes; dish them the same as wild ducks, but no oni­on sauce for teal.

Woodcocks and Snipes.

After they are picked and trussed put them on a bird-spit, and tie them on another, cut a toast round a loaf, toast it on both sides, and butter it, lay the woodcocks down, singe and baste them with butter, put the toast under them for the trail to drop on, baste them often, and roast them, if large, twenty-five minutes, if small and thin twenty minutes; froth them up, take up the toast, cut it in quarters, put it in the dish, and put some gravy and butter over it, take up the woodcocks and put them on it, with the bills outward: garnish with lemon, beet-root, or cresses, with a little melted butter in a boat.

You may take the trail out before you put them down to roast, and put it into a stew-pan with a little gravy, and simmer it five minutes, put a little melted butter to it, shake it round, and put it on the toasts; or you may fry bread crumbs, the same as for larks, and send in a plate.

Snipes are done the same way, only roast the large ones twenty minutes, small thin ones fifteen minutes.

Ortolans.

Truss them like woodcocks on a small spit, and put vine leaves between, tie them on another spit, put them to a brisk fire, and baste them well with butter, with fried bread-crumbs in the dish, and gravy in boats.

Ruffs and Reefs.

These birds are found in Lincolnshire and the Isle of Ely, and very rarely in any county of England besides; the proper way to feed them is, to put them in separate cages, and crumble white bread, soak it in milk, with a little fine sugar, and boil it; when cold put it in the pan or trough, every one separate, as they are of so delicate a nature they will not feed together; they feed very fast, and if not killed in eight or ten days they will die of their fat. When you kill them, pick and truss them like a woodcock, only cut off the head, or leave it on, according to your fancy, and draw them, put them on a bird-spit, and tie them on another, with vine leaves between and over the breasts, and put them before a clear fire; cut a toast round a loaf, toast it on both sides, put it under the birds, baste them with butter, and roast them twenty minutes; have ready some crcumbs of bread crispt before the fire, put the toast in the dish, the birds upon it, with the crispt bread round them, and good gravy and plain butter in boats.

Larks the Dunstable Way.

Put a dozen larks on a bird-spit, tie them on ano­ther spit, and put them down to a moderate fire; take the crumb of a three-penny loaf and rub it through a cullender, baste them with butter, and sprinkle them with the crumbs of bread, baste them often, strew bread crumbs on them for twenty-five minutes, and let them be of a fine light brown: in the mean time take a good many crumbs of bread, put some butter in a pan, and fry the crumbs crisp and brown; put the larks in a dish, with the crumbs all round them, nearly as high as the larks, with plain butter and gravy in boats.

Guinea Fowl.

Truss it the same as a pheasant, and lard the breast: roast it the same as a pheasant, with bread sauce and gravy in boats.

Pigeons.

[...] a handful of parsley, put a little pepper and salt, [...] it up with butter, and stuff the insides of the pigeons with it; put them on a small spit, and tie both ends close, put them to a clear fire, singe and baste them with butter, sprinkle a little salt on, and dredge them with flour; roast them twenty minutes, froth them up, put them into a dish, and garnish with lemon, with parsley sauce and gravy in boats.

You may tie the nock-ends, put a skewer through the legs, tie a string to it, and to a chimney-piece, keep them turning till they are done, and they will swim in their own gravy.

Plovers.

Truss them like woodcocks, put them on a bird­spit, tie them on another, and put them before a clear fire; cut a toast round a loaf, toast it on both sides, put it under the plovers, singe and baste them with butter, sprinkle a little salt on them, and roast them a quarter of an hour; cut the toast in four pie­ces, put it into a hot dish, with a little gravy and butter over it, put on the birds, and send them away hot.

Wheat-Ears.

These little birds are found in the South Downs, near Brighthelmstone, Lewes, Tunbridge, &c. Pick and truss them the same as larks, put them on a bird-spit, with a vine leaf between, tie them on another spit, put them down before a clear fire, baste them with butter, roast them ten minutes, and then put them into a hot dish; have ready some bread-crumbs fried, the same as for larks, put them round the birds, with plain butter and gravy in boats.

Ox-Heart.

Cut the deaf ears off the heart, and wash out all the blood; make the following staffing: grate the [Page 146] crumb of a penny roll, half a pound of beef-suet chopped fine, some parsley and sweet herbs shred fine, a little lemon-peel, and a little grated nutmeg, sea­soned with pepper and salt, break in two eggs, mix it all together, and stuff the heart with it; tie a piece of strong paper over it to keep in the stuffing, spit it through the middle, put it down to a good fire, and baste well all the time it is roasting; (if a large one it will take two hours) when done take it up, and put it in a water-dish, with hot gravy in it, and send it away as quick as possible, as it soon gets cold, with currant jelly and gravy in boats.

Calf's Heart.

Cut off the deaf ears, wash out all the blood, and make the following stuffing: grate the crumb of a halfpenny roll, a little veal or beef-suet chopped fine, a little parsley, sweet herbs, and lemon-peel shred fine, and a little grated nutmeg, seasoned with pep­per and salt, mix it up with an egg, and stuff the heart with it; tie a paper over the top to keep the stuffing in, spit it, roast it one hour, and baste it well with butter; when done take it up, and put it into a hot dish, with gravy and butter mixed under it.

Veal Sweetbreads.

Take three large windpipe sweetbreads, boil them for five or six minutes, and when cold rub them over with the yolk of an egg, and sprinkle bread-crumbs on them, put them on a bird-spit, tie them on ano­ther, put them before a clear fire, baste them with butter, and roast them half an hour of a fine brown; cut three small toasts, toast them on both sides, put them in the dish, and pour gravy and butter over them; then take up the sweetbreads, put them on the toasts, and garnish with lemon and beet root.

Quails.

Pick and truss them like partridges, put them on a bird-spit, tie [...]ne leaves over the breasts, and tie [Page 147] them on another spit, roast them for twenty minutes before a clear fire, and baste them with butter often: when they are done put them in a dish, with fried bread-crumbs round them, and bread sauce and gra­ry in boats.

Rump of Beef.

TAKE a rump of beef cut the meat from the bones, cut the sinews off, and beat it well with a rolling pin; cut some pieces of bacon about a quar­ter of an inch square, chop a handful of parsley, some sweet herbs, some beaten cloves, mace, allspice, pep­per and salt, mixed altogether with a gill of red wine, roll the bacon in, and with a large larding­pin lard the beef through, season it with pepper, salt, cloves, and mace beat fine; chop the bones, put them in an earthen pan, and the meat at top, half a pound of butter, some bay leaves, a little whole pepper, a bundle of sweet herbs, three or four shallots, half a pint of red wine, and the same quantity of water, cover the pan close, and bake it three hours; when done, take the meat out and put it into a dish be­fore the fire, strain the liquor off, skim off all the fat, and put it into a stew-pan, with a piece of butter rolled in flour, boil it till it is smooth, then pour it over the meat, and garnish it with toasted sippe [...]s. You may add mushrooms, truffles, morels, and arti­choke-bottoms cut into pieces in the sauce if you like it.

Ribs of Beef.

Cut the chine-bone off, and crack the ribs to make them lay even on the dish, sprinkle them with salt, and lay some bits of butter on the top, dredge them all over with flour, put them into an earthen pan, and bake them; when done, put them in a clean hot dish, and garnish with horse-radish.

Toad in a Hole.

Mix a pound of flour with a pint and a half of milk and four eggs into a batter, put in a little salt, beaten ginger, and a little grated nutmeg, put it into a deep dish that you intend to send it to table in, take the veiney piece of beef, sprinkle it with salt, put it into the batter, bake it two hours, and send it up hot.

Leg of Beef.

Take a leg of beef, cut off the meat into pieces, and break the bone, put it into an earthen pan, with a bundle of sweet herbs, two onions, six bay leaves, a spoonful of whole pepper, some cloves and mace, and a spoonful of salt, cover it with water, and put in half a pint of red wine, tie it down close with strong paper, and bake it well till it is tender; when it is done take it out, strain it through a sieve, and pick out all the fat and sinews; put a little butter into a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, put in a pint of the liquor, boil it up, then put in the fat and strews, season it with pepper and salt, and a spoonful of mustard, shake [...] about till it is thoroughly hot put it into the dish, and garnish with toasted sippers.

Calf's Head.

Take a calf's head, trim it, and wash it very clean, take out the brains and throw them into cold water to soak out the blood, get and earthen dish big enough to lay the head on, and rub the inside of [Page 149] the dish with butter; cut a pound of lean beef into pieces and put in, with a bundle of sweet herbs, an onion stuck with cloves, two Stades of make, and a quart of water; lay some skewers across the top of the dish, and lay the head upon them, rub some stale bread through a cullender, chop some parsley and sweet herbs fine, a little lemon-peel shred fine, some pepper and salt, and half a nutmeg grated, mix them altogether; skewer the meat up, that it may not touch the dish, rub the yolk of an egg over it, and strew the crumbs and herbs over it; fill the eyes with butter, and put some in bits all over the head; in the mean time boil the brains, with three or four sage leaves, and chop them fine; when the head is baked of a fine brown, put it in a dish before the fire to keep hot, then stir all together in the dish, put it into a sauce-pan boil it up, and strain it; put it into the sauce-pan again, with the brains and sage leaves, a spoonful of ketchup, a gill of red wine, a piece of butter mixed with flour, and boil it up till it is thick and smooth; put the sauce in the dish, and the head upon it. You must not cut the tongue out, but when it is baked peel it, and it will make the head lay better in the dish.

A sheep's head baked the same way cats very well.

Calf's Head the Dutch Way.

Get half a pint of Spanish peas, and lay them in water all night; wash the head very clean, take [...] the brains, and put them into water to soak out the blood, lay the head in a deep dish, mix the peas with a pound of whole rice well washed, and lay them round the head; then take two quarts of wa­ter, season it with pepper and salt, and a little beaten mace, colour it with saffron, and pour it over, bake it well, and send it up in the same dish hot.

You may fry the brains in little cakes, and put, them round and over the head for garnish.

Lamb and rice.

Take a neck or loin of lamb, half roast it, and cut it into chops: in the mean time boil half a pound of rice in two quarts of water for ten minutes, strain it off, and put into a quart of good gravy with a little beaten mace and nutmeg, stew it over a flow fire, and keep it stirring till it begins to thick­en; take it off, put in half a pound of butter, and stir it till the butter is melted; beat up the yolks of six eggs and stir in, then butter your dish, season the chops with pepper and salt, lay them in the dish, pour the gravy which came out of them over them, and then put the rice over them, beat up the yolks of three eggs and put over all; send it to the oven, and bake it three quarters of an hour.

Pig.

Treat your pig the same as for roasting, rub it all over with butter, and flour it well; butter an earthen dish, put it in, and put it in the oven; take it out as soon as it is done, put a piece of butter in a cloth, and wipe it clean; put it in the oven again till it is dry, then take it out, lay it in a dish, and cut it up the same as a roasted one; skim the fat off the dish clean, and take the gravy that is under, with the brains, sage, &c. and half a pint of veal gravy, thicken it with a little butter mixt with flour, give it a boil up, and put it in the dish.

Fillet of Veal.

Take the bone out of the middle, truss and stuff it the same as for roasting, butter an earthen dish, butter the veal all over, sprinkle on some salt, and dredge it with flour, put it in the dish and bake it; when done put it in another dish, pour gravy and butter mixed over it, and garnish with lemon.

Ox-Heart.

Stuff it the same as for roasting, but do not put [Page 151] any paper over it, set it upright in the dish by means of a wire stand, and bake it two hours; when done, have some hot gravy ready, put it in a dish, and send it away directly.

Herrings.

Scade, gut, wash, and cut off the heads, wipe them dry with a cloth, and lay them on a board; mix some black and Jamaica pepper, a few cloves, and plenty of salt, rub the fish with it, lay them straight in a pot, with by leaves between them, co­ver them with vinegar, tie a strong paper over them, and bake them in a moderate oven; they may be eat hot or cold, but best cold. When you take any out, put them in a dish, with a little of the [...]; tie them down close again, and they will keep a long time.

Sprats.

Wipe your sprats with a clean cloth, rub them with pepper and salt, and lay them in a pan; bruise a penny worth of cochineal, put it into the vinegar, and pour it over the sprats, with some [...] heaves, tie then down close with coarse paper, and let them in the oven all night. They cat very fine [...].

You may put to a pint of vinegar half a pint of red wine, and spices if you like it; but they eat very well without.

Fowls and Chickens.

Slit them down the back, and put two skewers through them to keep them open, singe, pepper, and salt them, put your gridiron over a clear fire, and at a distance; put them on the belly-side downwards first, till they are nearly half done, then turn them, and take care the fleshy-side does not burn; put the liver and gizzard on a skewer, pepper and salt and broil them; lay your fowls in a hot dish, and pour fresh or pickled mushroom sauce over them; garnish with the liver and gizzard and notched lemon; or this sauce, pick and wash some sorrel, chop it fine, put it into a stew-pan, with half a pint of gravy, a piece of butter mixed with flour, season it with pep­per and salt, and stew it for ten minutes; put it in the dish, and the fowls over it, or any sauce you fancy.

Pigeons.

Chop some parsley fine, mix it up with butter, pep­per, and salt, tie the neck-ends and stuff them, tie the other end, put your gridiron over a clear fire at [Page 153] a great distance, and broil them gently for half an hour; or you may split them down the back, put a skewer through, pepper, salt, and broil them: put them into a hot dish, with a little gravy under them, and parsley and butter in a boat.

Beef Steaks.

Take a rump of beef that has been hung up for five or six days, cut your steaks all the length, about an inch thick, beat them with a chopper, put your gridiron over a clear fire, and rub it with a little beef-suet, put on your steaks, and turn them quick till they are nearly done, then pepper and salt them and turn them quick till done; have a hot dish, put them in, cover them up, and send them away hot with chopped shallots, horse-radish, and pickles in saucers.

Beef Steaks the French Way.

Put half a pint of gravy, the same of red wine, with half a dozen shallots chopped fine, seasoned with pepper and salt, into a stew-pan; cut two fine rump-steaks, half broil them, then cut them in square pieces and put them into the stew-pan, with a spoonful of vinegar, cover them close, and simmer them over a slow fire half an hour: then put them into a hot-dish, cover them, and send them away hot.

Mutton Chops.

Take a loin of mutton, cut off the skin, and part of the fat, (if it is very fat cut the chops about half an inch thick) pepper and salt them, put your grid­iron over a clear fire, and broil them quick; (but mind that the gridiron does not flare, for that will spoil them) put them into a hot dish, with a spoon­ful of ketchup under them, and horse-radish and chop­ped shallots in saucers.

Cutlets Maintenon.

Cut six this chops off the best end of a neck of [Page 154] mutton, with a bone in each, cut the fat off the bone and scrape it clean; take fix half-sheets of paper, and rub a little butter over them, rub the crumb of a stale penny loaf through a cullender, shred some parsley, sweet herbs, and lemon-peel fine, mix them with the crumbs, and season it with pepper, salt, and nutmeg; melt a little butter in a stew-pan, dip the chops in on both sides, and put the crumbs, &c. on them, put them in the paper and fasten it, leaving out the bone, broil them for twenty minutes over a clear fire, but mind the paper does not catch fire; put them into a hot dish, with poveroy sauce in a boat.

You may make it of a loin of mutton the same way.

Pork Chops.

Cut a loin of pork into chops half an inch thick▪ notch the rind, pepper and salt them, and broil them over a clear fire of a fine brown; (they require more time than mutton) when done, put them into a hot dish, with a little gravy under them.

Veal Cutlets.

Cut your cutlets of a fillet of veal about a quarter of an inch thick, and about six inches broad, put bread crumbs and herbs, the same as for cutlets Mai [...] ­tenon, on both sides, put your gridiron over a very clear fire, put on the cutlets, and broil one side of a fine brown, turn them, broil the other side the same, and put them in a hot dish; have ready the follow­ing sauce: put half a pint of gravy in a sauce-pan, with a piece of butter mixed with flour, two spoons­ful of ketchup, a little pepper and salt, boil it till it is thick and smooth, and put it over them; or fresh or pickled mushroom sauce, with thin rashers of ba­con broiled for garnish.

Veal Cutlets Maintenon.

Cut your cutlets off a fillet of veal a quarter of an inch thick, and two inches square, put them in pa­per the same as cutlets Maintenon, broil them, put them in a hot dish, with poveroy sauce in a boat.

Veal Chops.

Cut your chops off a loin of veal about three quar­ters of an inch thick, pepper and salt them, put your gridiron over a clear fire, and broil them gently of a fine brown; put them in a hot dish, with gravy and butter over them.

Lamp Chops.

Take a loin of grass lamb, and cut it into thin chops; put a skewer through the kidney part to keep it together, season them with pepper and salt, put your gridiron over a very clear fire, and broil them of a fine brown, but take care they do not flare, as that will make them black; when done, put them in a hot dish and cover them, and send them away quick and hot.

Potatoes.

First boil and peel them, cut them in two, and broil them brown on both sides, put them in a hot dish, with melted butter in a boat.

Legs of Turkey or Fowls.

Take the legs that have been boiled or roasted, score them across, and season them with Cayan pep­per and salt pretty high, and broil them over a clear fire of a nice brown; when done, put them in a hot dish, with a little gravy under them.

Calfs Heart.

Cut the deaf ears off, and split it open, put a skew­er across, season it with pepper and salt, broil it gently over a clear fire, fifteen minutes, then put it in a hot dish, and rub a piece of butter over it. A sheep or lamb's heart is done the same way.

Beef Steaks.

Cut rump steaks in the same manner as for broiling, put a piece of butter into a stew-pan and melt it, season the steaks with pepper and salt, put them in the pan, and fry them on both sides of a fine brown; put them into a hot dish before the fire, throw out the fat, shake a little flour into the pan, and half a pint of gravy, with two or three shallots chopped fine, and a spoonful of ketchup, boil it up, and pour it over the steaks, with horse-radish and pickles in saucers.

Mutton Chops.

Cut a loin of mutton into chops, take off the skin, pepper and salt them, put a little butter into a pan, melt it, put in the chops, and fry them quick and brown on both sides; chop a little shallot or onion small, put it in the dish, with the chops over it, and garnish with horse-radish.

Lamp Chops.

Cut a loin, or the best end of a neck of lamb into thin chops, pepper and salt them, rub the yolk of an egg on both sides, and sprinkle bread-crumbs over them; have a pan of beef dripping boiling hot, put them in, and fry them on both sides of a fine gold co­lour; take them out, and put them on a sieve before the fire to drain the fat from them; put them into a hot dish, and garnish with plenty of fried parsley, with plain butter in a boat; or you may fry them in plenty of butter if you like it best.

Another Way.

Cut the lamb into chops as before, pepper, salt, and flour them; put some butter into a stew-pan, fry them on both sides of a nice brown, and put them in a dish before the fire; pour the fat out of the pan, skake in some flour, put in half a pint of white gravy a gill of white wine, and a few capers chopped fine seasoned with pepper, salt, and a little nutmeg, boil it up; beat the yolks of two eggs well up and put in, keeping it stirring till it is thick, then pour it over the chops, and garnish them with fried parsley.

Lamb's Fry.

Cut your fry into pieces about two inches long, the liver into thin slices, pepper, salt, and flour it well, take the skin off the stones: have a pan of hogs lard or beef dripping boiling hot, put the fry in, and when you think it is half done put in the liver, keep it turning, fry it quick of a fine brown, and then put [Page 158] it on a sieve [...]o drain; fry a handful of parsley crisp, put a fish-drainer in the dish, put the fry on that, and garnish with the fried parsley, with plain butter in a boat; or you may give it a scald first, but not the liver, rub it over with the yolk of an egg, sprinkle bread crumbs over it, and fry it as before.

Pigs Ears.

Boil them till they are tender, then cut them in two, make a light ale or small beer batter, and dip them in; have a pan of fat boiling hot, fry them crisp and brown, and put them on a sieve to drain the fat from them; then put them in a hot dish, mix some melted butter with a spoonful of mustard, pour it over them, and send them to table hot.

Veal Steaks.

Cut your steaks about as thick as a crown piece, pepper and salt them; put some butter into a srying­pan and melt it, put in the steaks, fry them on both sides of a light brown, and then put them into a dish before the fire; pour the fat out of the pan, shake in a little flour, with half a pint of gravy, a spoon­ful of ketchup, and a little pepper and salt, boil it up, squeeze in the juice of a quarter of a lemon, pour it over the steaks, and garnish with lemon; cover it over, and send it away hot.

Cold Veal.

Cut your veal in thin slices, about as thick as a half crown piece, and as long as you please; have ready some bread crumbs parsley, sweet herbs, and lemon-peel shred fine, all mixed together, seasoned with pepper, salt and grated nutmeg, rub some yolk of eggs on both sides, and sprinkle the crumbs and herbs on them; put some butter into a pan and melt it, put the veal in, and fry it brown on both sides; when done, put it in a dish before the fir [...] in the [Page 159] the mean time make a little gravy of the bones, shake a little flour in the pan, and put in the gravy, with a spoonful of ketchup, stir it round, squeeze in a lit­tle lemon. boil it up, and strain it through a sieve o­ver the veal: garnish with lemon. You may put a few pickled mushrooms over the veal.

Cold Fowl, Pigeon, or Rabbit.

Cut them in quarters, and beat up an egg or two, according to the quantity you dress, grate in a little nutmeg, some pepper and salt, some parsley, sweet herbs, lemon peel shred fine, and a few bread crumbs, dip them in this batter; have a pan of dripping boil­ing hot, and fry them of a light brown; when done, put them on a sieve to drain, then put them in a hot dish, with pickled mushroom sauce over them, and garnish with lemon and beet-root.

Tripe.

Take the middle of the double tripe, and cut it a­cross about three inches wide; make a good small beer or ale batter, and dip the tripe in on both sides; have ready a pan of hogs lard or dripping boiling hot, put it in, and fry it of a fine brown on both sides; take it out, and put i [...] on a sieve or coarse cloth to drain before the fire, then put it in a hot dish, with a fish drainer in it; garnish with fried par­sley, and plain butter in a boat

You may rub it over with the yolks of eggs instead of batter if you please.

Sausages.

Put them into a sauce-pan of hot water, and boil them two or three minutes; take them out, and prick them in several places with a pin, which will prevent them from bursting; put a piece of butter in a pan, and make it hot, put in the sausages, fry them brown on both sides and then put them on a sieve to drain; cut some toasts and fry them in the [Page 160] pan, put the toasts into a dish and the sausages over them.

You may pare and core six apples, cut four in slices as thick as a crown piece, the other two in quarters, and fry them with sausages; lay the sausages in the middle of the dish, the apples round and garnish with the quarters.

Potatoes.

Pare as many raw potatoes as you will want, cut them in slices as big as a crown piece, flour them, and fry them brown and crisp on both sides in fresh butter; put them in a hot dish, and pour melted but­ter, sack, and sugar mixed over them, or send them without, only a little plain butter in a boat.

Artichokes.

Take four artichokes, break them off the stalks, wash them clean, cut all the large leaves off close to the choke, and boil them till tender; then cut them in quarters, pepper, salt, and flour them, fry them brown in fresh butter, and put them in a hot dish, with plain butter in a boat.

When you have artichoke bottoms, dried or pick­led; if dried, simmer them till they are tender, wipe them dry with a cloth, make a small beer, ale or egg batter, and fry them brown in a pan of boiling hot fat; if pickled, lay them in water all night, then take them out, wipe them dry with a cloth, dip them in batter, and fry them brown; put them on a sieve to drain, put them in a hot dish, and pour melted butter over them. These are a pretty corner dish for supper.

Cellery.

Take twelve heads of cellery, trim off all the green and outside stalks, wash and pare the roots clean; beat up the yolks of three eggs with half a pint of white wine, grate in some nutmeg and a little salt, [Page 161] mix all well together with flour into a batter, and dip every head into it; put a pound of butter into a pan and make it hot, then put in the cellery and fry it brown when done, put it on a sieve to drain, then put it in a hot dish, with plain butter over it.

Cauliflowers.

Take one large or two small cauliflowers, wash them very clean, half boil them, and pull them in to sprigs: make a batter thus: beat up the yolks of two eggs, with a gill of white wine, a little grated nutmeg, and a little salt, mix it with flower into a light batter, and dip in the sprigs; have rea­dy a large pan of hogs-lard boiling hot, put them in sprig by sprig, fry them of a fine brown, and then put them on a sieve to drain; put them in a hot dish, and pour melted butter over them. They are a pretty garnish round a boiled cauliflower.

Eggs.

Put about half a pound of good sat into a frying­pan, make it hot, break half a dozen eggs into caps and put in, fry them quick, but not too much, take them out with an egg slice and put them on a toast; or fry six rashers of bacon, put them in a dish, and the eggs over them.

Oysters.

Take the largest oysters you can get, give them a boil in their own liquor a moment, strain the liquor from them, wash them well in cold water, and dry them in a cloth; make a good small beer, ale, or egg butter, seasoned with a little nutmeg and salt, and dip them in: have a pan of hogs lard boiling hot, fry them of a light brown, put them on a sieve to drain, and then in a hot dish; or to garnish made dishes calf's head, cod's head, &c.

Calf's Liver and Bacon.

Cut a calf's liver across in slices, wipe it dry with a cloth, pepper, salt and flower it; put a quarter of a pound of butter into a frying pan, make it hot, put in the liver, and fry it brown on both sides; put it on a dish before the fire, pour the fat out of the pan, shake in a little flour, and put in a quarter of a pound of butter, stir it round, and put in half a pint of boiling water, a spoonful of ketchup, a little pepper and salt, boil it up and put it over the liver: in the mean time fry half a dozen rashers of bacon and put round, and garnish with crisp parsley.

Rump of Beef.

Take a rump of beef, cut the meat from the bone, [Page 163] lay it in a stew-pan, with a quart of gravy, a pint of red wine and as much water as will nearly co­ver it, with some whole pepper, two or three oni­ons, a bundle of sweet herbs, some Cayan pepper and salt, and a gill of ketchup, cover it close, stew it gently over a slow fire for four hours, and put some red hot coals at the top: in the mean time cut four or five turneps and two carrots into any shape you please, four heads of cellery cut about an inch long, with a dozen small onions, and boil them till they are tender; then take out the beef, put it in a dish before the fire, strain of the liquor through a sieve, and skim off all the fat clean; put a piece of butter into a stew-pan, melt it, and put two spoonsfull of flour in, stir it till it is smooth, then by degrees pour the liquor in, keep it stirring till it is smooth, and put in the carrots, &c. boil it up five minutes, and if it wants any seasoning put it in; then put the beef into a deep dish, put the sauce over it, and garnish with fried sippets; or you may put truffles and morels, pickled mushrooms and artichoke bot­toms in the sauce, instead of the turneps, &c.

Rump of Beef another Way.

Boil it for two hours, then take it up, and peel off the skin; chop a handful of parsley, all sorts of sweet herbs, and a little lemon-peel shred fine, some beaten cloves, mace, nutmeg, pepper and salt, mixed together, cut holes in the beef with a sharp-pointed knife and stuff it in, save the liquor that comes from the meat, put the beef into a deep stew-pan, and put in the liquor, with a pint of claret, rub the meat over with the yolk of an egg, bake it two hours, or stew it over a slow fire, with fire on the top: then put it in a dish, strain off the liquor, skim it well, and pour it over the meat; garnish with fried sip­pets.

Rump or Brisket of Beef the French Way.

Take a small rump or a piece of brisket of beef, [Page 164] cut it from the bone, and lay it in a deep earthen pan; mix a pint of red and white port, a little vine­gar, some cloves, mace, and nutmeg beat fine, par­sley, sweet herbs, and six shallots chopped fine alto­gether, put it over the beef, and let it lay all night; cut some rashers of bacon and lay them at the bottom of a stew-pan, put the beef on, with two quarts of good gravy, the wine, &c. twelve bay leaves, and a large head of garlick chopped fine, cover it close, and put some fire on the top, put it over a slow fire, and stew it five hours; then take it out, put it be­fore the fire to keep hot, strain off the liquor, and skim all the fat clean off, put it into a stew-pan, with some truffles and morels, pickled mushrooms and artichoke bottoms, blanched and cut into pieces, or some carrots and turneps cut as for a herrico; or small savoys boiled tender, seasoned with Cayan pep­per, and give it a boil up; put the beef into a deep dish, pour the sauce over it, and garnish with fried sippets.

Beef Gobbots.

Take about six pounds of any piece of beef, except the leg and shin, cut it into pieces about as big as a hen's egg, put them into a stew-pan, and just cover them with water, put them over the fire, and when the skum rises skim it clean off, then put in some cloves, mace, all-spice, and whole pepper tied in a muslin rag▪ six heads of cellery cut an inch long and well washed, a carrot or two cut in slices, two tur­neps into dice, a bundle of sweet herbs, some pepper and salt, and a crust of bread, stew it till the meat is tender, and then take out the spice, herbs, and bread; have some crusts of French roll crispt before the fire, put them in a dish, and put the meat, &c. over them.

You may put in two ounces of Scotch barley or rice when you put in the herbs, &c.

Beef the Portugal Way.

Take a rump of beef, cut the meat off the bone, cut it in two across, flour the thin end, and fry it in butter of a fine brown; boil half a hundred of ches­nuts till they are tender, peel them, chop half of them fine, with half a pound of beef-suet, an onion, some sweet herbs, parsley, and an anchovy, seasoned with pepper and salt, mix it all up with the yolks of two eggs, and stuff the thick end of the beef with it; put both into a stew-pan, with two quarts of strong broth and a pint of white wine, a large head of gar­lick chopped fine, cover it close, and stew it gently for four hours; then take it out, lay the thick piece in the middle, cut the fried piece in two, and lay at each end, and put it to the fire to keep hot; strain off the gravy, skim all the fat off clean, and put it into a stew-pan, with some butter mixed with flour, a spoonful of browning; some pickled cucumbers cut in slices, and the other chesnuts peeled and skinned; boil it up till it is thick and smooth, season it with Cayan pepper and salt to your palate, and pour it over the beef; garnish with lemon and fried oysters.

Beef Steaks.

Take two fine rump steaks, pepper and salt them, lay them in a stew-pan, with half a pint of water, a little cloves and mace, an onion, one anchovy, a bun­dle of sweet herbs, a gill of white wine, and a little butter mixed with flour; cover them close, stew them gently till they are tender, and shake the pan round often to keep them from sticking; take them careful­ly out, flour them, and fry them of a nice brown in fresh butter, and put them in the dish: in the mean time strain off the sauce, pour the fat out of the fry­ing-pan, and put in the sauce, with a dozen oysters blanched, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horse radish.

You may fry the steaks first, and then stew them; [Page 166] put them in a dish, and strain the sauce over them, without any oysters.

Beef with Cucumbers.

Take about two pounds of any tender piece of beef, put some fat bacon over it, and tie a paper over that, half roast it, and then cut it into slices; p [...]re six cu­cumbers, take out the pulp, cut them in little square pieces, and flour them, put a piece of butter in a stew-pan, fry them a few minutes, dredge in a little flour, pour in a pint of gravy, a glass of white wine, and season it with pepper and salt, put in the beef, and stew it till it is tender. If the sauce is not thick enough, put in a little butter mixed with flour, and stew it till it is thick and smooth; put the meat in a dish, the sauce over it, and garnish with fried sippets.

Neats Tongues whole.

Take two fresh tongues, wash them very clean, put them in water just enough to cover them, and stew them for two hours; then take them up, peel the skins off, and trim all the root part close to the blade, put them into a stew-pan, with a quart of gravy, a bundle of sweet herbs, some cloves, mace, whole pepper, and all-spice in a muslin rag, and half a pint of white wine, cover them close, and stew them till they are tender; in the mean time cut some carrots and turneps into dice, and boil them tender; take out the spice and herbs, put in a piece of butter rol­led in flour, take out the tongues and put them in a dish before the fire, put in the carrots and turneps, season it with pepper and salt, boil it till it is thick and smooth, skim it well, and pour it over the tongues; garnish with fried sippets.

Breast of Venison.

Take the skin off a breast of venison, chop the bones, turn it round, and skewer it, put it into a stew-pan, with a quart of water, half a pint of red [Page 167] wine, a bundle of sweet herbs, some cloves and mace tied in a muslin rag, a little pepper and salt, and stew it gently for three hours; then take it out, skim off all the fat very clean, take out the spice and herbs, put in a piece of butter mixed with flour, boil it up till it is thick and smooth; season it with a little Cayan pepper, put in the breast of venison, make it hot, put it into a hot dish, and pour the sauce over it; garnish with lemon and beet-root, with hot currant jelly in a boat.

Breast of Venison another Way.

Take a breast of venison, skin and bone it, cut it into four pieces, pepper, salt, and flour it, put a quarter of a pound of butter into a pan, make it hot, and fry the venison brown; then put in a pint of gravy, half a pint of red wine, four shallots chopped fine, seasoned with a little beaten mace, Cayan pepper and salt, cover it close, stew it gently over a slow fire till it is tender, and skim it well; then put it into a hot dish, and garnish with lemon, with hot currant jelly in a boat.

Knuckle of Veal.

Take a knuckle of veal, break the shank, and wash it very clean; lay three or four wooden skewers at the bottom of a stew-pan, with two quarts of wa­ter, a bundle of sweet herbs, an onion, a little cloves, mace, and whole pepper, a crust of bread, and some salt, cover it close, and as soon as the scum rises skim it well, and stew it gently for two hours; when done, put it into a deep dish, and strain the liquor over it.

Knuckle of Veal with Rice.

Break the shank of a knuckle of veal, wash it clean, and put it into a pot with four quarts of water; when it boils skim it clear, and put in a bundle of sweet herbs, some cloves, mace, and all-spice tied [Page 168] in a muslin rag, and season it with salt to your liking; put in a pound of whole rice well washed and picked, cover it close, stew it two hours, and give it a stir round often to keep the meat and rice from sticking; when done, put it into a deep dish, take out the sweet herbs and spice, and pour the rice and broth over it.

Calf or Lamb's Head.

Take a calf or lamb's head, and with a sharp-pointed knife take all the meat clean off the bones, cut out the tongue, lay it in water for one hour to soak out the blood, take out the brains and lay them in water likewise▪ take two pounds of veal and a pound of beef s [...]it, chop them together, with the crumb of a penny loaf, some sweet herbs, parsley, and lemon-peel shred fine, season it with grated nutmeg, pepper and salt, mix it altogether with the yolks of four eggs, but save out enough to make twenty small balls; wash the head clean, and wipe it dry with a cloth, put the force-meat in the inside and close it together, tie it round with pack-thread, put it into a stew-pan, with two quarts of gravy, half a pint of white wine, and a bundle of sweet herbs, cover it close, and stew it gently: in the mean time boil the tongue till it is tender peel it, and cut it into thin slices; wash out the brains and chop them fine, with a little parsley and lemon-peel cut fine, a little grated nutmeg, pep­per and salt, mixed up with the yolks of two eggs and a spoonful of flour; have a pan of hot dripping, and with a spoon drop them in, and fry them in drops of a fine brown, put them on a sieve to drain, fry the balls, and keep them both hot, and a dozen oysters fried; when the head i [...] done take it up, untie it, put it in a dish, and cover it over to keep it hot; skim the gravy clea [...], put in a piece of butter mixed with flour, the tongue cut in slices, some truffles and morels, and a gill of pickled mushrooms, boil all up till it is thick and smooth, season it to your palate, take out the sweet herbs pour the sauce over the [Page 169] head, put the fried oysters upon it, the balls round it, and garnish with the fried brains.

Fillet of Veal.

Take the fillet of a cow calf, take out the bone, and make the following stuffing: take half a pound of lean veal, half a pound of beef or veal suet, the crumb of a penny loaf, chop them all well together, with some sweet herbs, parsley, and lemon-peel shred [...], a little grated nutmeg, and season with pep­per and salt, mix it up with the yolks of two eggs, and stuff the fillet under the udder and in the middle, skewer it up and half roast it; then take it up and put it into a deep stew-pan, with three pints of gravy, a gill of white wine, a bundle of sweet herbs, and a little beaten mace, cover it close and stew it for two hours; take out the fillet and sweet herbs, put the fillet in a dish before the fire to keep hot, skim the fat off the gravy, put a piece of butter into a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, then by degrees pour in the gravy, stir it till it boils and is smooth, then put in some pickled mushrooms, truffles, morels, and ar­tichoke bottoms cut into pieces, season it with Cay­on pepper and salt to your liking, and the juice of half a lemon, boil it up five minutes, and skim it free from fat; put the fillet into a clean hot dish, pour the sauce over it, and garnish with lemon and beet-root.

Veal and Peas.

Take about four pounds of a breast of veal, cut it into small square pieces, and flour it; put a quarter of a pound of butter into a stew-pan, put in the veal, and fry it of a light brown; then pour in three pints of boiling water, two or three onions chopped fine, two cabbage lettuces cut fine, and a quart of old green peas, season it with pepper and salt, stew it two hours, and skim it clean; when done, put the [Page 170] veal into a dish, the peas, &c. over it, and garnish with lemon.

Turkey stewed brown.

Take a turkey and truss it as for boiling, fill the bread and inside with force-meat, lard the breast, and half roast it; then take it up, put it into a deep stew-pan that will just hold it, and put in as much gravy as will cover it, a gill of white wine, some whole pepper, cloves, and mace tied in a rag, and a bundle of sweet herbs, cover it close, and stew it gently for one hour; then take up the turkey, and keep it hot before the fire: put a little butter in a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, strain the gravy to it, and boil it well till there is about a pint; put the turkey in a hot dish, pour the sauce over it, and garnish with lemon and fried oysters.

You may fill half a dozen little French rolls, or oyster loaves, with stewed oysters, and put them round, and garnish with lemon.

Another Way.

Take your turkey, draw it, and with a small-pointed knife bone it, but mind you do not cut the skin on the back, then fill it with the following force-meat: take the breast of a fowl, half a pound of lean veal, the flesh of two pigeons, with a pound of pickled tongue peeled, chop them altogether, then beat them in a mortar, with the marrow of a beef-bone, or half a pound of veal kidney-suet, season it with beaten cloves, mace, nutmeg, pepper and salt, mix it all well together with the yolks of two eggs, fill the turkey. singe and flour it; put a pound of butter in a stew-pan and fry it of a fine brown; put four wooden skewers at the bottom of a stew-pan, just big enough to hold it and to keep it from stick­ing, put on the turkey, with a quart of good gravy, half a pint of white wine, a bundle of sweet herbs, some cloves, mace, and all-spice tied in a rag, half a [Page 171] pint of fresh mushrooms, an ounce of truffles and morels, a piece of butter rolled in flour, seasoned with Cayan pepper and salt, cover it close, and stew it for one hour and a half; then take up the turkey and put it into a hot dish, take out the sweet herbs and spice, skim the sauce well, and pour it over the turkey; put six oyster loaves, with stewed oysters in them, round it, and garnish with lemon.

Turkey with Cellery.

Truss a turkey as for boiling, singe it, put four skewers at the bottom of a stew-pan, put in the tur­key, with a quart of gravy, half a pint of white wine, season it with pepper and salt, a little beaten cloves and mace; take the white part of a dozen heads of cellery, cut it about one inch long, wash it very clean, and put it in, cover the pan close and stew it gently for one hour; then uncover it, put in a spoonful of catchup, a piece of butter rolled in flour, and stew it half an hour longer; then take out the turkey and put it in a hot dish, skim off the [...]at, and pour the sauce over it; garnish with lemon and beet-root.

Fowl.

Truss a fowl as for boiling, singe it, and stuff it with veal force-meat, put it into a stew-pan, with a pint and a half of gravy, a glass of white wine, a bundle of sweet herbs, a little beaten cloves, mace, pepper, and salt, cover it close, and stew it half an hour; then put in a piece of butter as big as a wal­nut mixed with flour, a gill of mushrooms, a few truffles and morels washed clean, cover it, and stew it fifteen minutes longer; then take out the fowl, put it in a dish, take out the sweet herbs, skim the sauce well, and pour i [...] over the fowl; garnish with lemon and beet-root.

Fowl with Cellery.

Take a large fowl and bone it in the following [Page 172] manner: take a small-pointed knife and begin at the breast, and carefully take all the flesh off the bones, but leave on the rump, then fill it with veal force-meat, singe it, and put it into a stew-pan. with a quart of gravy, a bundle of sweet herbs, half a pint of white wine, season it with beaten cloves, mace, pepper, and salt; wash the white part of half a do­zen heads of cellery very clean, cut them one inch long, put them in, cover them close, and stew them half an hour very gently; take off the cover, and put in a piece of butter mixed with flour, shake it round, and stew it very gently half an hour longer; then take out the fowl and put it in a hot dish, take out the sweet herbs, skim the sauce well, and pour it over the fowl; garnish with lemon and beet-root.

Fowl with Rice.

Truss a fowl as for boiling, put it into a stew-pan with a quart of water, a bundle of sweet herbs, sea­son it with a little beaten cloves and mace, some pepper and salt, cover it close and stew it half an hour: in the mean time boil four ounces of rice in a quart of water till it is tender, strain it off, put it to the fowl, and stew it for fifteen minutes longer very gently, but take care it does not stick; then put the fowl in a hot dish, take out the sweet herbs, and put the rice and sauce over it.

You may use gravy instead of water if you want it rich.

Fowl or Chicken the Dutch Way.

Take a fowl or chicken, truss it as for boiling, and singe it; beat four cloves, four blades of mace, and half a nutmeg fine, chop half a handful of parsley fine, with some pepper and salt, mix them together, and put it in the inside of the fowl or chicken, flour it all over, put it into a stew-pan, and clarify as much fresh butter as will cover it, stew it gently for one hour, then put it into a China bowl with the butter, and send it up hot.

Chickens.

Draw two chickens, singe and wash them clean, cut them in quarters, put them in a stew-pan, with half a pint of white gravy, half a pint of white wine, a bundle of sweet herbs, a little cloves and mace beat fine, a little pepper and salt, with a piece of butter rolled in flour, cover them close, and stew them half an hour; then take out the sweet herbs, skim them clean, give them a stew up, put the chick­ens into a hot dish, pour the same over them, and garnish with lemon.

You may put mushrooms, truffles and morels, or artichoke bottoms, if you please.

Chickens another Way

Take two chickens, draw and singe them, wash them very clean, and boil them ten minutes: then take them up in a pewter dish, and cut them up, separating every joint, and take out the breastbones; if you have a silver dish and cover put them in, and the liquor that comes from them; if it is not enough add a gill of the liquor they were boiled in, with a little beaten mace and salt, cover them close, and stew them gently over a stove or chaffing dish of coals for ten minutes, and send them to table in the same dish.

If you have not a silver dish, make use of a pewter one, with another to cover it.

Chickens the Scotch Way.

Take two chickens, draw and singe them, wash them very clean, cut them in quarters, dry them with a clean cloth, put them into a stew-pan, and just co­ver them with water, with a bundle of parsley, a little beaten mace and salt, cover them close, and stew them half an hour; take out the bundle of pars­ley, chop half a handful of parsley fine, beat up six eggs, whites and all, skim the chickens, put in the parsley and eggs, keep them stirring till thick, but [Page 174] do not let them boil, then put them into a deep dish, and send them up hot.

Pheasant.

Pick, draw, and truss the pheasant with the head on, singe it, put it into a stew-pan, with a pint of veal gravy, half a pint of white wine, four shallots chopped fine, seasoned with beaten mace. Cayan pepper and salt, cover it close, and stew it half an hour; then have ready some truffles and morels, two artichoke bottoms blanched and cut into pieces, a dozen chesnuts boiled and peeled, a piece of butter rolled in flour, with the juice of half a lemon, cover it over, stew it ten minutes, and skim it clean; then put the pheasant into the dish, pour the sauce over it, and garnish with force-meat balls fried and cut in two.

A black-legged fowl, trussed like a pheasant, is a good substitute for a pheasant if you have none, Partridges are stewed the same way.

Pigeons.

Take five or six pigeons, pick and draw them, and truss them as for roasting; make a seasoning with a little beaten cloves, mace, pepper and salt, some parsley and sweet herbs shred fine, mix it up with a little butter, put it in the inside of them, tie up the necks and vents, and half roast them; cut off the feet, put them into a stew-pan, with a pint of gravy, a gill of white wine, a little beaten cloves, mace, pepper and salt, a bundle of sweet herbs, and two shallots chopped fine, cover them close, and stew them gently for half an hour; [...] take out the sweet herbs and put in a piece of butter mixed with flour, a gill of pickled mushrooms, a few truffles and morels washed clean, and one artichoke bottom cut into pieces, stew them till they are thick and smooth, skim them clean, and squeeze in the juice of half a [Page 175] lemon; then put them into a hot dish, the sauce all over them, and garnish with lemon and beet-root.

You may stew cold roast pigeons the same way, on­ly season the inside.

Geese Giblets.

Take two pair of giblets, scald and pick them clean, cut the neck in three, split the head, cut the pini­ons in two, the gizzard in four, and the feet in two, wash them very clean, put them in a stew-pan, with a quart of veal broth, a bundle of sweet herbs, some cloves, mace, and all-spice tied in a rag, sea­soned with pepper and salt, put them over a gentle fire, and stew them till the giblets are tender; take out the spice and sweet herbs, skim them very clean, put in about two ounces of butter mixed with flour, shake them round till the butter is melted, then mix half a pint of cream with the yolks of two eggs, grate in a little nutmeg, pour it to the giblets, keep them stirring one way till they are thick and smooth, put them into a hot dish, and garnish with sippets.

Ducks Giblets.

Scald three pair of ducks giblets, wash them very clean, cut them into pieces, and put them into a stew-pan, with three pints of water, a bundle of sweet herbs, a little beaten cloves, mace, and a lit­tle salt, cover them close, and stew them gently till they are tender; mix two ounces of butter with flour and put in, take out the sweet herbs, boil them up till they are moderately thick, and skim it well; chop half a handful of parsley and six green onions very fine, put them in, and boil them up five minutes then send them in a hot deep dish. You may put in a little Cayan pepper if you like them high seasoned.

Hare.

Case the hare, cut it into pieces, and wash it very clean; put it into a stew pan, with a quart of wa­ter, a pint of red wine, an onion stuck with cloves, [Page 176] a bundle of sweet herbs, four blades of mace, and a few pepper corns; cover it, and when the skum rises skim it clean, cover it again, and stew it gent­ly till the hare is tender, then with a fork take out the hare, and strain the gravy through a sieve; put a quarter of a pound of butter into a stew-pan, melt it, and put a large spoonful of flour in, stir it till it is smooth, then by degrees pour the gravy in and stir it likewise, then put in the hare, a spoon­ful of ketchup, season it with Cayan pepper and salt to your palate, give it a toss or two, put it into a hot dish, and garnish with fried sippets.

You may lard some pieces if you like it, or you may cut the hare in two, stuff the belly, roast the hind quarters, and stew the fore quarters as above, put the roast in the middle of the dish and the stew­ed round.

Jugged Hare.

Case your hare and cut it into small pieces, lard some of the best pieces with bacon, put it into a jug or earthen jar, with half a pint of red wine, a bun­dle of sweet herbs, an onion stuck with cloves, a few shallots chopped fine, season it with Cayan pepper and salt, tie it close with coarse paper, put it into a pot of water just up to the neck, and boil it for three hours; then take it up and put it into a tureen or deep soup-dish, take out the onion and herbs, and [...]end it to table hot.

You may omit the larding if you do not approve of it.

Calf's Feet.

Take out the large bones of two calf's feet, split them in two, put them in a stew-pan, and cover them with water, a bundle of sweet herbs, three or four blades of mace, and a little salt, cover them close, and stew them very gently till they are tender; take out the herbs and skim them clean, chop half a handful of parsley very fine and put in, boil them [Page 177] up five minutes, lay some sippets at the bottom of a deep dish, put in the feet, and pour the liquor over them.

Calf's Head hashed brown.

Take a calf [...] head, take out the brains, wash it very clean, a [...]il it till it is nearly enough; then take it up, cut [...]t the tongue, peel it, and when it is all cold cut the tongue and half the head in thin slices; take the other half, and carefully take all the meat off the bones whole, notch it across, rub it over with the yolk of an egg, and sprinkle bread­crumbs, sweet herbs, parsley, lemon-peel chopped fine, pepper, s [...]lt, and a little grated nutmeg, mixed altogether and put over it, and put it before the fire to brown; put a quarter of a pound of butter into a stew-pan, melt it, then put in two spoonsful of flour, stir it till it is smooth, then put in a quart of good brown gravy, half a pint of white wine, six shallots chopped fine, two spoonsful of ketchup, a bundle of sweet herbs, seasoned with a little beaten mace, Cayan pepper and salt, boil it up for ten mi­nutes, and then strain it off; put it into a stew-pan again, with the hash, a gill of pickled mushrooms, an ounce of truffles and morels boiled and washed well, two artichoke bottoms cut into eight pieces, a sweetbread boiled tender, and cut into pieces, and a dozen oysters blanched, stew it altogether gently for a quarter of an hour, and squeeze in the juice of a lemon: in the mean time wash the brains well and boil them, cut them into little square pieces, dip them into ale b [...]tter, and fry them of a fine brown in a pan of hot fat, and a dozen large oysters fried in the same manner; put them on a sieve before the fire to drain, (mind that the cheek is nice and brown) put the hash into a hot dish, the cheek at the top, and garnish with the fried brains and oysters.

If you think proper you may put in a few force-meat and egg balls.

Calf's Head hashed white.

Wash and boil it as before directed, and cut it up in the same manner; put a quarter of a pound of but­ter into a stew-pan, melt it, and put two spoonsful of flour in, stir it till it is smooth, and put in a quart of veal broth, then put in the hash, with a gill of mushrooms, two artichoke bottoms cut in pieces, a sweatbread boiled and cut in pieces, season it with Cayan pepper and salt, and stew it for fifteen minutes; mix the yolks of two eggs with half a pint of cream, and grate in half a nutmeg, put it in, and keep it shaking round till it is thick and smooth; squeeze in half a lemon, shake it round, put it into a hot dish, with the brown head at top, and garnish with the fried brains and oysters.

Calf's Heart hashed.

After you have roasted the calf's heart cut it into thin slices, put half a pint of gravy into a stew-pan, a glass of white wine, a little butter mixed with flour, a little lemon peel shred fine, and season it with pep­per and salt; boil it up, then put the heart in, and toss it up till it is quite hot; put it into a hot dish, and garnish with sippets.

Hashed Veal.

Take some cold veal, cut it into thin slices about as large as a crown piece, put it into a stew-pan, with some good gravy, a spoonful of ketchup, a lit­tle butter mixed with flour, some lemon-peel shred fine, and a little pepper and salt; make it thorough­ly hot, put it into a hot dish, and garnish with sip­pets.

Minced Veal.

Cut some cold veal into slices, and then into little square bits, but do not chop it, put it into a stew-pan, with a little white gravy, some cream according to the quantity, some butter mixed with flour, enough [Page 179] to thicken it, some lemon-peel shred fine, a little pepper and salt, and a tea spoonful of lemon pickle, keep it shaking over a clear fire till it is very hot, but do not let it boil above a minute, as that will make the veal hard; put some sippets at the bottom of the dish, pour the mince into it, and put sippets all round the dish.

Hashed Hare.

Take some hare after it has been roasted, and cut it into small pieces with some of the stuffing, put half a pint of gravy into a stew-pan, the same quantity of red wine, two or three shallots shred fine, a piece of butter mixed with flour, Cayan pepper and salt to your palate, boil it up, then put in the hare, and make it thoroughly hot, put it into a hot dish, and garnish with lemon and beet-root, or toasted sippets.

Hashed Venison.

Cut some cold haunch or neck of venison into thin slices, put a little of its own gravy, with half a pint of red wine, into a stew-pan, four shallots chopped very fine, two spoonsful of ketchup, a little butter rolled in flour, some pepper and salt, boil it up, and then put in the venison; make it as hot as you can, but be sure you do not let it boil above a minute or two, put it into a hot dish, with sippets all round.

Haunch or neck of mutton done the same way eats very fine.

Hashed Beef.

Cut some cold roast beef into very thin slices, put a pint of gravy into a stew-pan, with four shallots chopped fine, a little butter mixed with flour, a spoonful of walnut pickle, some pepper and salt, and boil it up; then put in the beef, with four pickled girkins cut in thin slices, make it very hot, and put it into a hot dish, with sippets all round.

Hashed Mutton.

Take some cold mutton, and with a sharp knife cut it into a thin slices, put the bones into a stew-pan, with an onion chopped fine, a pint of water, and boil it for a quarter of an hour; strain it into a stew-pan, put in a spoonful of browning, the same of ketchup, two or three shallots chopped fine, some pepper and salt to your liking, and a little butter mixed with flour, boil it up, then put in the mutton, with some capers chopped and some pickled girkins cut thin, boil it up two or three minutes, then put it into a hot dish, with toasted sippets round it.

If you have not time to boil the bones, make use of [...]ome good gravy instead, but always be sure to save its own natural gravy if you can, as that always makes the hash better.

Wild Fowl hashed.

Cut your cold wild fowl into small pieces, put a gill of gravy into a stew-pan, as much red wine, a spoonful of ketchup, a little onion or shallot chopped fine, a little butter mixed with flour, some pepper and salt, and the juice of half a lemon, put in the fowl, and boil it up for five minutes; then put it in­to a hot dish, and garnish with lemon or beet-root.

Turkey or Fowl hashed.

Cut the breast of a turkey or fowl into thin slices cut the legs off, score them, pepper and salt them and broil them of a nice brown; put half a pint of gravy into a stew-pan, with a little butter mixed with flour, a spoonful of ketchup, some pepper and salt, a little lemon-peel shred fine, put in the meat, and shake it over a clear fire till it is thoroughly hot; then put it into a hot dish, with toasted sippets round it, and the legs at top.

Woodcocks or snipes hashed.

Take the trails out of the woodcocks or snipes, half roast them, bruise the trails, and put them into a stew-pan, with a little gravy, a glass of red wine, a little shallot chopped fine, and a little pepper and salt, cut the birds in quarters, put them in, and stew them about five minutes; cut a thin toast, toast it on both sides and butter it, cut it in quarters; lay it in a hot dish, and put the woodcocks or snipes on it, with the sauce over them.

Pheasants and Partridges hashed.

When the birds are roasted cut them up as for eat­ing, put half a pint of good gravy into a stew-pan, a glass of white wine, two shallots chopped fine, a little butter mixed with flour, some pepper and salt, and a spoonful of ketchup, boil it up, then put in the birds, put them over a clear fire, and make them hot, but take care they do not boil above a minute, as that will make them hard; put them in a dish, and gar­nish with lemon.

Pigs Petty To [...]s.

Put them into a sauce-pan, with a pint of water, a blade of mace, a little whole pepper and an onion, boil them ten minutes; take out the liver, lights, and heart, boil the feet till they are tender, mince the liver, &c. grate a little nutmeg over it, put it into a stew-pan, and strain the liquor to it; shred a little lemon-peel very fine and put in▪ with a little pepper and salt, and a little butter mixed with flour▪ boil it up▪ and with a spoon stir it till it is thick and smooth, put the mince in the dish, split the feet in two, and put them over it; garnish with toasted sippets

A brown Cullis.

Put half a pound of butter into a stew-pan, melt it, and put four spoonsful of flour in, stir it round till it is smooth, then put in two quarts of good gravy, a pint of white wine, six shallots chopped fine, a bun­dle of sweet herbs, a quarter of an ounce of cloves and mace, a little all-spice, some essence of ham, if you have it, or half a pound of lean ham cut in ve­ry small bits, and a lemon cut in two, stir it well round, and stew it gently for one hour; season it with Cayan pepper and salt, then rub it through a fine sieve, and keep it for use.

[Page 184] If you have any fresh mushrooms cut them small and put in.

A white Cullis.

Put half a pound of butter into a stew-pan, melt it, put in four spoonsful of flour, and stir it till it is smooth; then pour in three pints of veal gravy, and stir till it boils: cut a pound of lean ham in very little bits, six shallots chopped fine, a bundle of sweet herbs▪ some fresh mushrooms chopped, and six blades of mace, put these all in, stew it gently a quarter of an hour, and skim off the fat; then put in a quart [...] new milk, stir it well round, and boil it gently [...] half an hour longer; season it with Cayan pep­per and salt. rub it through a fine sieve, then it will be cady for use.

A Be [...]mell,

Take a pound of lean ham, shred it very fine, put it at the bottom of a stew-pan, two pounds of lean veal cut in small pieces, and a small fowl cut in pie­ces, lay them over the ham, an onion cut small, six shallots shred small▪ the white part of two heads of cellery, a bundle of sweet herbs, six blades of mace, and a few fresh mushrooms cut small▪ lay them over the meat, put in half a pint of veal broth or water, cover it close put it over a [...]low fire, and swe [...]t it gently for [...] an hour, but take care it does not stick or burn, as that will spoil it; then put in two quarts of new milk, stir it round, stew it gently for half an hour, mix half a pint of milk with two spoonsful of flour very smooth and put in, stir it well round, bruise a little Cayan pepper very fine and put in, with salt to season it; stew it till you find it as good as you would have it, then rub it through a fine sieve or a tammy, and it will be fit for use.

Rump of Beef a la Doube.

Take a rump of beef and boat it, put it into a dish [Page 185] take half a pint of white wine, half a pint of vine­gar, some bay loaves, six shallots, an onion, a bundle of sweet herbs, some cloves, mace, and all-spice, boil them altogether for five minutes, and pour it over the beef; turn it often, and with a spoon put the liquor over it, and let it lay all night; in the morning take it out, cut some fat bacon into long pieces about a quarter of an inch square, chop a handful of parsley, some sweet herbs, six shallots, a head or two of garlick very fine, six blades of mace, twelve cloves, twelve corns of all-spice, and half a nutmeg beat very fine, mix them altogether, with­some pepper and salt, and a glass of red wine, put the bacon to them, and roll it about till it has ta­ken up all the ingredients; then with a small pointed knife make holes aslant through the beef▪ and put in the bacon, &c. or with a large larding-pin; put the beef into a long stew-pan, with about two pounds of fat bacon cut it slices, some beef-suet, a large bundle of sweet herbs, two heads of garlick, a dozen bay leaves, and some salt, just cover it with water, cover it close, and stew it gently for four hours; in the mean time cut two carrots and three or four turneps into any shape you please or fancy, two dozen button onions, and the white part of four heads of cellery, boil them all till they are tender, and put them into a quart of brown cullis; take out the beef, put it into a dish, pour the sauce over it, and garnish with lemon and beef-root, or fried oysters, or fried sippets.

You may dress a leg of mutton piece, or part of a buttock the same way.

Rump of Beef a la Braize.

Prepare a rump of beef the same as for a la doube, cut some rashers of bacon and lay them at the bottom of a stew-pan, put in the beef, with two quarts of gravy, one of red wine, six shallots, two heads of garlick chopped fine, six lay leaves, a little cloves, mace, all-spice, and whole pepper, put some slices of [...]at bacon at the top, cover it close, put it over a [Page 186] flow fire, with a charcoal fire at the top, and braize it gently for four hours; then take up the beef, strain the gravy through a sieve, and skim off all the fat, put a quarter of a pound of butter into a stew-pan, melt it, and then put in two large spoonsful of flour, stir it till it is smooth, then by degrees pour in the gravy, put in some truffles and morels, half a pint of fresh mushrooms first stewed, or a gill of pick­led ones, a sweetbread cut in pieces, two artichoke bottoms cut in pieces, some force-meat balls boiled, and an ox-palate boiled tender and cut in long slips, boil it up, season it with Cayan pepper moderately high, squeeze in the juice of a lemon, and boil it up for ten minutes; put your beef in to make it hot, then put it into a deep dish, pour the sauce all over it, and garnish with lemon and beet-root.

A rolled Rump of Beef.

Take a rump of beef, cut it from the bones, and slit it in two from top to bottom; take about two pounds of the thick end, chop it fine, with a pound of beef-suet, a pound of lean ham, beat it well in a mortar, chop some parsley, sweet herbs, a little le­mon-peel, and four shallots fine, and put in, season it with pepper and salt, a little beaten mace and gra­ted nutmeg, put them in, with the crumb of a pen­ny loaf rubbed through a cullender, beat them well together, and mix them up with the yolks of four eggs, put it on the beef, roll it up tight, stick a skewer through, and tie it with packthread; put some slices of bacon at the bottom of a deep stew-pan, put the meat upon it, with a bundle of sweet herbs, six shallots, six bay leaves, a little cloves, mace, all-spice, and a pint of red wine, just cover the beef with water, cover it close and stew it till it is tender, which you may know by running a skewer into the meat; then take it out, rub the top over with the yolk of an egg▪ sprinkle bread-crumbs over it, put it before the fire, and make it of a fine brown: in the mean time strain the gravy through a sieve, skin [Page 187] off the fat, put a quarter of a pound of butter into a stew-pan, melt it, and put in two large spoonsful of flour, stir it till it is smooth, then pour the gra­vy in, a spoonful of ketchup, and one of browning, season it with Cayan pepper and salt, boil it up well till it is thick and rich, then put in some truffles and morels, a gill of pickled mushrooms, an ox-palate boiled tender and cut in pieces, with a spoonful of elder vinegar; put the beef into a deep dish, and garnish with fried sippets.

Surloin of Beef in Epigram.

Roast a surloin of beef, take it off the spit, raise the skin very carefully of the back, cut all the lean out, except at the ends, which you must leave so as to hold the following hash: (but you must put the surloin to the fire to keep hot) cut the meat up, and hash it in the same manner as directed in the receipt to the surloin and carefully draw the skin over it put it in for hashed beef, in the chapter for hashes; put it into a hot dish, and garnish with horse-radish. You may raise up the fat in the inside and cut out the lean, hash it, put it in again, put the fat over it, and send the inside uppermost in the dish.

The Inside of a Surloin of Beef forced.

Take a surloin of beef, and with a sharp knife raise up the fat, cut all the lean out close to the bone, chop it small, with a pound of beef-suet, about as many crumbs of bread, some parsley, sweet herbs, lemon-peel, and two shallots chopped fine, seasoned with pepper, salt, and half a nutmeg grated; mix it up with the yolks of three eggs, put it in the inside, put the fat over it, skewer it down tight, paper it, put it on a spit, and roast it four hours; then unpaper it, froth it up, and put it into the dish inside uppermost, with some good gravy in the dish, and garnish with horse-radish.

To force a Rump of Beef.

Chop the large bone of the thick end of a rump [Page 188] of beef, carefully raise the skin up, and cut the lean [...]ut of the middle; make a force meat the same as for the surloin, put it in the place again, and skewer it on tight; tie it round with packthread to keep in the force-meat, paper it, spit it, and roast it three hours if a large one, a small one two hours and a half; then take off the paper, froth it up, take it off the spit, take off the packthread, and pull the skewers out; boil half a pint of red wine, with four shallots chopped small, put it in the dish, then put in the beef, and garnish with horse-radish.

Rump of Beef in Epigram.

Spit and roast a fine rump of beef, take it off the spit, with a sharp knife carefully raise up the skin, cut the meat out of the middle, and put the rest to the fire to keep hot; hash the meat that you cut out, as the receipt directs in the chapter for hashes, put it into the place you cut it out of, and carefully put on the skin, that it may not be per­ceived where it was taken from; put it into a hot dish, with a little good gravy under it, and garnish with horse radish.

Beef a la Mode.

Take half a buttock of beef or a log of mutton piece, take out the bone, or a clod, and take out the bone, cut fat bacon, and mix it with spice and herbs, the same as for beef a la doube, put it into the beef the same way put it into a pot, cover it with water and a pint of white wine, chop four large onions and six cloves of garlick very fine and put in, with a dozen bay leaves, a handful of champinions, or a pint of fresh mushrooms, a tea spoonful of Cayan pepper, some salt, a spoonful of vinegar strew about [...]ree handful of bread raspings sifted fine over all, cover the pot close, and stew it gently for six hours, or according to the size of the piece, [Page 189] if a large piece eight hours; then take out the beef, put it into a deep dish, cover it over, and set it over boiling water to keep it hot; strain the gravy through a sieve, pick out the champinions or mushrooms, skim all the fat clean off the gravy, put it into the pot again, boil it up, and if it wants any more seasoning, season it to your liking; (it should be pretty high seasoned) then pour the gravy over the beef, or you may cut the beef in slices and put it in a dish, with the gravy over it. It eats very well when cold, cut in slices with some of the gravy over it; for when it is cold the gravy will be of a strong jelly, and garnish the cold with parsley.

Beef a la Mode in Pieces,

Take as much beef as you will want, and cut it in pieces of about two pounds each, lard them with bacon in the same manner as the other, fry the beef brown in fresh butter, drain it from the fat, put it into a stew-pan that will just hold it, cover it with gravy and red wine, six shallots, four blades of gar­lick chopped fine, two onions chopped fine, a sprig of bay leaves, season it with Cayan pepper and salt, cover it close, and stew it gently till the beef is tender; then skim it well, and if it wants any more seasoning put it in, lay the meat in a deep dish and pour the sauce over it.

You may put in champinions or fresh mushrooms if you please.

Beef Escarlot.

Take a piece of brisket of beef of about ten pounds, salt it with two ounces of bay salt, one ounce of salt-petre, one ounce of sal prunella, half a pound of coarse sugar, a pound of common salt, mixed alto­gether, lay it in an earthen pan, and turn it every day for a fortnight; then wash it very clean, tie it up with packthread, and boil it five hours; cut a red cabbage very fine across and stew it in gravy, thicken it with butter rolled in flour, and season it [Page 190] with pepper and salt; put the cabbage in the dish, untie the beef and put on it, with peas pudding and greens in separate dishes, garnished with boiled car­rot. It is very fine cold, cut in thin slices, and gar­nished with carrot and parsley.

Beef a la Royale.

Take a piece of a surloin about twelve pounds, a small rump or a piece of brisket, bone it, and make holes with a knife about an inch from one an­other, fill one hole with fat bacon, another with chopped oysters, another with parsley shred fine, till the whole is filled, season it with nutmeg, mace, cloves and all-spice beat fine, put it into a pot just big enough to hold it, and just cover it with red wine and water, with some bay leaves, cover it close, and stew it gently till it is tender; then take up the beef, put it into a deep dish, cover it up, and keep it hot; strain the gravy through a sieve, and skim off all the fat clean; put a piece of butter into a stew-pan, melt it, put in two spoonsful of flour and stir it till it is smooth; then pour the gravy in, put in a spoonful of browning, a spoonful of ketchup, the same of vinegar, and stew it till it is thick and good; then put in an ox-palate boiled tender, one ounce of truffles and morels, give them a boil up, season pretty high with Cayan pepper, and pour the sauce over the meat, with some fried force-meat balls round, and garnish with lemon and beet-root.

It eats very fine cold, cut into thin slices, and gar­nished with parsley.

Beef Tremblongue.

Take about eight or ten pounds of the fat end of a brisket of beef, tie it up tight with packthread, put it into a large pot of water, and boil it six hours very gently; season the water with a handful of all-spice, some salt, some onions, leeks, carrots, and turneps; take two carrots, pare them, cut them a­bout half an inch long, and with an apple-corer cut [Page 191] them out, pare half a dozen middle-fixed turneps, and with a scoop cut them out round as big as a nut­meg, peel two dozen small button onions, and cut the white part of four heads of cellery about half an inch long, wash them all clean, and boil them, but not too much; put them into a quart of good brown cullis, and give them a boil up a few minutes; take the beef up, and take out all the bones you can, put it into a dish, and pour the sauce over it; garnish with carrots cut in shapes and a few sprigs of greens; or the following sauce will do: chop a handful of parsley▪ an onion▪ six pickled cucumbers, one wal­nut, and a gill of capers, put them into a pint of brown cullis, boil them up for ten minutes, and put them over the meat, with the same garnish.

Be sure to save the liquor the beef was boiled in, as that will help to make your soups good the next day.

Beef Olives.

Cut three steaks off a rump of beef as square as you can, about ten inches long and half an inch thick, rub the yolk of an egg over them, cut three thin sli­ces of fat bacon as wide as the beef, and about three parts as long, put it on the steaks, rub it over with the yolks of eggs, and put some good veal force-meat about a quarter of an inch thick on the bacon, rub it over with the yolks of eggs, roll it up tight, and tie it with packthread, then rub it over with egg, and sprinkle crumbs of bread on it; have a large pan of beef dripping boiling hot, put them in and fry them of a fine brown, put them on a sieve to drain the fat off, then put them into a stew-pan, with a quart of brown cullis and half a pint of fresh mush­rooms, cover them close and stew them gently for one hour, skim the fat off, and put in some truffles and morels boiled and washed well, an ox-palate boiled tender and cut in pieces, give them a toss up, then take out the olives, untie them, lay them in a dish, pour the sauce over, with some fried force meat [Page 192] balls round them, and garnish with lemon and beet-root.

Herrico of Beef Tails.

Take three beef tails, cut them into pieces about four inches long, put them into a stew-pan, with a pound of fat bacon cut small, a pound of beef-suet cut in pieces, a handful of all-spice, six bay leaves, and a quart of water, cover them close, and stew them for three hours: in the mean time pare a carrot and cu [...] it into dice, pare two turneps and cut into dice, peel two dozen button onions, and cut the white part of four heads of cellery half an inch long▪ wash them clean, boil them till they are tender, strain them off put them in a quart of brown cullis, and boil them up for five minutes; take out the tails and put them on a sieve to drain a moment or two, put them in a dish, pour the sauce over them, and garnish with le­mon and beet-root.

Beef Collops.

Take two pounds of any tender piece of beef with some fat, cut it into thin collops about as broad as a crown piece, pepper, salt, and flour them, chop an onion or four shallots fine, put two ounces of butter into a stew-pan, melt it, put in the collops and oni­ons, or shallots▪ and fry them quick for five minutes; then put in a pint of good gravy, a little butter mix­ed with flour▪ a spoonful of walnut ketchup, cut four pickled cucumbers into thin slices, a walnut the same, and a few capers, with a tea spoonful of elder vine­gar, a little pepper and salt▪ just give them a boil up, and put them into a hot dish; garnish with pick­led cucumbers.

A Fillet of Beef.

Cut the fillet out of the inside of the surloin quite to the bone▪ season it with pepper, salt, and some grated nutmeg, roll it up tight, tie it with pack­thread▪ rub it over with some yolks of eggs, and sprinkle it over with bread-crumbs, put it on a spit [Page 193] and roast it of a fine brown; put some stewed cellery or stewed cucumbers in the dish, take up the fillet, untie it, and put it over the stewed cellery or cucum­bers; garnish with horse-radish.

Neat's Tongue forced.

Boil a neat's tongue till it is tender, let it stand till it is cold, then slit it down the thick part, and cut the meat out of the inside, chop it small, with half a pound of beef-suet, and as much crumbs of bread, beat them well in a marble mortar, chop a little parsley, sweet herbs, and lemon-peel fine, and put in, season it with beaten mace, pepper, and salt, mix it up with the yolks of two eggs, rub the inside of the tongue with the yolks of eggs, put in the force-meat, close it together, and tie it with pack-thread, spit it, and stick it on both sides with cloves to your fancy, roast it one hour and baste it with butter; then put it into a hot dish, with good gravy, under it, and garnish with lemon and beet-root, with gal­lintine sauce in a boat.

Cow's Udder forced.

Take a young cow's udder, salt it for three or four days▪ then boil it till it is tender; let it stand till it is cold, and with a long sharp knife cut it at the thick end almost through to the thin end, that is, to split it, but not at the top, but from side to side; cut the inside out, chop it small, and mix it with some veal force-meat; rub the inside with the yolks of eggs, put in the force-meat, close it together, stick the top over with cloves to your fancy, rub it over with the yolk of an egg, and sprinkle bread-crumbs over it, then put it on an iron plate and bake it one hour and a half; then put it into a hot dish, with good gravy under it, and garnish with lemon and beet-root.

The tongue and udder put into a dish together make a grand dish, with gallentine sauce in a boat.

Beef streaks rolled.

Take three beef streaks cut half an inch thick, about ten inches long, and as square as you can, flat them with a cleaver, and make a force-meat thus: take a pound of lean veal, the flesh of large fowl, half a pound of lean ham, a pound of kidney-suet of a loin or veal, or beef-marrow, chop them fine altogether, and pound them well in a mortar; boil an ounce of truffles and morels very tender, chop them fine, with some parsley and sweet herbs, and put in, sea­son it with beaten nutmeg, pepper and salt, and mix it up with the yolks of four eggs; rub the steaks with the yolks of eggs, put the forcemeat on them, roll them up tight, tie them with packthread, and flour them; put half a pound of butter into a stew-pan, and fry them of a fine brown all round▪ pour [...]ut the butter, and put in a pint of gravy, half a pint of red wine, four shallots chopped fine, half a pint of fresh mushrooms, some pepper and salt, a little butter mixed with flour, cover them close, and stew them one hour; then skim the fat off, put in a tea spoonful of elder vinegar, untie the rolls, lay them in a dish, pour the sauce over, and put fried force-meat balls round them; garnish with lemon and beet-root.

Loin of Veal in Epigram.

Take a fine loin of veal, but do not chop the chine bones, spit it, paper it all round, and roast it according to the size; when it is done take the pa­per off, and make it of a fine brown; then take it up, carefully raise the skin off the back, and cut out the lean, leaving both ends whole to hold the mince, and put it to the fire to keep hot; cut the lean, with the kidney and some of the kidney fat, into a fine mince, put it into a stew-pan, with a pint of veal gravy and the gravy that run from the veal, a little lemon-peel shred fine, some pepper and salt, a little grated nutmeg, a spoonful of ketchup, a gill of cream, and some butter mixed with flour, enough [Page 195] to thicken it: toss it till it is hot, then put it into the loin, draw the skin over, and if it does not quite cover it dredge it with flour, and brown it with a hot iron; then carefully put it into a hot dish, with gravy and butter under, and some toasted bread cut three corner ways round it; garnish with lemon and barberries.

Leg of Veal and Bacon in Disguise.

Cut off the shank-end of a small leg of veal, lard the upper side with bacon, and boil it with about two pounds of fine bacon; when it is done enough take it up, lay it in a dish, cut the bacon in slices and lay round i [...], sprinkle the bacon with some dried sage rubbed fine and pepper; have a large quantity of fried parsley and put over it, with Yorkshire green sauce in boats made thus: take two or three handsful of sorrel washed clean, pound it well in a mortar, squeeze out the juice, and sweeten it with fine powdered sugar.

Bombarded Veal.

Take a nice small fillet of a cow calf, cut out the bone, and some meat out of the middle, and make the following force-meat: take half a pound of lean veal, the veal, you cut out, half a pound of beef-suet, half a pound of fat bacon, and the crumb of a penny loaf soaked in cream, beat it well in a marble mortar, season it with beaten mace, nutmeg, pepper and salt, chop a little parsley, sweet herbs, and lemon-peel, and put in, mix it up with the yolks of four eggs, then fill the hole in the middle with this force-meat, and with a sharp knife make holes through the fillet, fill one hole with force meat, another with stewed spinach chopped fine, and ano­ther with the yolks of eggs the same as for egg balls; truss it as tight as you can to keep in the stuffing, put it into a deep stew-pan, with a quart of gravy, half a pint of white wine, a bundle of sweet herbs, and half a pint of fresh mushrooms, cover it close▪ [Page 196] and stew it for three hours; then take up the veal, skim the gravy, and take out the sweet herbs; put in a piece of butter mixed with flour, a sweetbread cut into pieces, some truffles and morels, and two artichoke bottoms cut in four, boil it up till it is thick and smooth, and squeeze in the juice of a le­mon; have a roll of force-meat boiled, cut it into thin slices, put the veal in the dish, pour the sauce over, lay the slices of force meat round it, and gar­nish with lemon and beet-root. This is a beautiful dish, for when it is cut across it looks of different colours.

Fillet of Veal with Collops.

Take a small fillet of a cow calf, cut about half of it into thin collops about as big as a crown piece, cut a slice off the top of the udder, and cut it the same, stuff the remainder of the fillet and roast it; make the collops the same as white collops, which you well find in this chapter, lay the collops in the dish, and the roast in the middle; garnish with le­mon and beet-root.

Shoulder of Veal a la Piedmontoise.

Take a shoulder of Veal, cut off the knuckle, and with a sharp knife carefully raise [...] the skin, that it may hang at one end, then lard the meat with bacon and small slips of lean ham, season it with pepper, salt, and beaten mace, parsley, sweet herbs, and lemon-peel chopped fine, cover the skin over again and skewer it on tight; put it into a stew-pan with two quarts of gravy, cover it close, and stew it till it is tender; then take a handful of sorrel, two cab­bage lettuces shred small, an onion, a little parsley, and a few mushrooms chopped; take a little of the gravy the veal was stewed in, and boil them, thicken them with a little flour and butter, raise up the skin, and put the herbs, &c. over it; put over the skin again, rub it over with the yolk of an egg, and strew bread crumbs on it, send it to the oven and [Page 197] bake it of a fine brown; then put it into a hot dish, with some of the gravy it was stewed in under it, and garnish with lemon and beet-root.

The French mesnod is to grate Paramazan cheese over it before they bake it, instead of egg and bread-crumbs.

Veal a la Bourgoise.

Cut four slices off a filled of veal an inch thick, and lard them with bacon; cut some thin rashers of ba­con, lay them at the bottom of a stew-pan, and put in the veal the larded side uppermost; lay some rash­ers of bacon upon them, pour in a quart of veal broth, and stew them gently for one hour; have a pint of white cullis hot, take out the veal, lay it the larded side uppermost in the dish, pour the cullis over it, and garnish with lemon and beet-root.

Neck of Veal a la Royale.

Take the best end of a neck of veal and bone it, take off the skin, and lard the top with bacon; put a few rashers of bacon at the bottom of a stew-pan, put in the veal the larded side uppermost, with a quart of good gravy, and a bundle of sweet herbs, cover it close and stew it gently for two hours; then take out the veal, keep it hot, strain the gravy through a sieve, and skim the fat off; put about two ounces of butter into a stew-pan, melt it, put in a spoonful of flour, stir it till it is smooth then pour in the gravy, and boil it up till it is thick; season it with Cayan pepper and salt, squeeze in the juice of half a lemon, then put in the veal the lard­ed side downwards, and give it a boil; put the veal in the dish, pour the sauce over it, and garnish with fried sippets cut in any shape you please.

Neck of Veal a la Braize.

Take the best end of a neck of veal, chop off the chine bone, raise up the flesh of the rib-ends about▪ [Page 198] two inches, chop off the rib-bones, take off the skin, and lard it with bacon; cut some rashers of bacon and lay them at the bottom of a stew-pan, two or three thin slices of veal, put the neck on it the larded side uppermost, with a quart of brown gravy, a bundle of sweet herbs, some cloves, mace, and all spice, half a pint of white wine, half a pint of fresh mushrooms, lay some thin slices of veal over the neck, and some rashers of bacon on the veal, cover it close, put it over a stove, put hot charcoal at the top, and braize it for two hours and a half; then take up the veal strain off the gravy through a sieve, and skim off all the fat clean; put a little butter into a stew-pan▪ melt it, put in a large spoonful of flour, and stir it till it is smooth▪ then pour in the gravy, put in a spoonful of ketchup, and if it is not of a fine brown, put in some browning to make it so, and season it with Cayan pepper and salt; pick the fresh mushrooms from the meat put in some tru [...]des and mor [...]is washed clean, some boiled force meat balls, artichoke bottoms, ox palates, or sweet breads, as you fancy or can have them, put in the neck of veal the larded side downwards, give it a gentle stew for five minutes, and squeeze in the juice of half a lemon; then put the veal in the dish the larded side uppermost, put the sauce and ingredi­ents round it, and garnish with lemon and beet-root.

Neck of Veal a la Glaize.

Prepare the best end of a neck of veal the same as a la braize; put some rashers of bacon at the bottom of a stew pan, some thin slices of veal over the bacon, lay the neck on them the larded side uppermost▪ put in a quart of veal broth, a bundle of sweet herbs, and a little cloves and mace; lay some thin slices of veal over it, and rashers of bacon over the veal, cover it close, and stew it for two hours: in the mean time take a pint of strong veal broth, put in a spoonful of browning, half an ounce of isinglass, and boil it till the isinglass is dissolved; then strain it through a sieve, [Page 199] put it into a stew-pan wide enough to hold the veal, boil it till it is of a fine glaze, and then put in the neck of veal, the larded side downwards, to take up the glaze; put some sorrel sauce in a dish▪ put in the neck of veal, the larded side uppermost, and garnish with fried sippets.

Fricandeux of Veal.

Cut a slice across a fillet of veal about two inches thick, and lard it with bacon; put three or four rash­ers of bacon at the bottom of a stew-pan, put in the veal, the larded side uppermost, with a pint of gravy, a bundle of sweet herbs, and a little cloves and mace; lay some rashers of bacon over the fricandeux, co­ver it close, and stew it gently for one hour; then take out the fricandeux, strain the gravy through a sieve, skim off the fat, put it into a stew-pan, and boil it till it is of a strong glaze; then put in the veal, the larded side downwards, and give it a boil up just to take the glaze, put some sorrel sauce in a dish, lay the veal on, the larded side uppermost, and garnish with fried sippets.

Veal Olives.

Cut six slices off a fillet of veal, as thin, long, and square as you can, flat them with a cleaver, and rub them over with the yolk of an egg; cut some fat bacon as thin as you can, nearly the length and width of the veal, put it on the veal, and rub it over with egg; put some good veal force-meat thin over the bacon, and rub it with egg; then roll it up tight, tie it with two bits of pack-thread, rub it over with the yolks of eggs and sprinkle bread crumbs over it; have a pan of fat boiling hot, put in the olives, and fry them all round of a fine light brown; then put them on a sieve to drain the fat from them, put them into a stew-pan, with a pint of brown gravy, half a pint of fresh mushrooms, a glass of white wine, a lit­tle butter mixed▪ with flour, and some pepper and salt, cover them close and stew them for half an hour; [Page 200] skim them well, put in some truffles and morels boil­ed and washed well, a sweetbread cut into pieces and boiled tender, some force-meat balls boiled, the juice of half a lemon, and give them a boil up; take out the olives, cut the strings off, put them in a dish, pour the sauce over them, and garnish with lemon and beet-root.

Veal Olives another Way.

Cut some slices of veal very thin, about four in [...] ­es long and one inch and a half wide, beat them with a cleaver, and rub some yolk of an egg over them; then lay some veal force-meat very thin over them, rub it over with the yolk of an egg, roll them up tight, tie them with packthread, flour and fry them in a pan of hot fat of a fine brown; take them out, lay them on a sieve to drain and keep hot before the fire; in the mean time make a pint of brown cullis and pu [...] [...] some force-meat balls boiled, some truf­fles and morels, a sweetbread boiled and cut into pie­ces, some pickled mushrooms, and boil them up a few minutes; untie the olives, put them into a hot dish, pour the sauce over them, and garnish with lemon and beet-root.

Veal Olives the French Way.

Take two pounds of lean veal, a pound of beef marrow, two anchovies washed and boned, the yolks of two ha [...] eggs, a few fresh mushrooms, and a do­zen oysters bearded all chopped very fine together, a little thyme, marjorum, parsley▪ spinach, lemon-peel shred fine, seasoned with beaten mace, nutmeg, pepper and salt, and mix the ingredients together with the yolks of two eggs; take a veal caul and lay a layer of fat bacon on it cut very thin, and then a layer of the force-meat, roll it up in the veal caul, and either roast or bake it an hour; when it is done enough cut it into slices, lay it in a hot dish, with good gravy or a little white cullis under it, and gar­nish with lemon and beet-root.

Veal Blanquets.

Roast a piece of filet of veal, but not too much, out off the skin and nervous parts, and cut it into ve­ry thin little bits; chop some onions very fine, put some butter into a stew-pan, and fry the onions a lit­tle crisp, then dust a little flour over them, shake the pan round, put in half a pint of white gravy or veal broth, a bundle of sweet herbs, a little beaten mace, pepper, and salt, and boil it up, and then put in the veal; beat up the yolks of two eggs with a gill of cream, grate in a little nutmeg, a little parsley chop­ped fine, a little lemon peel grated, put it in, and stir it one way till it is thick; take out the sweet herbs, squeeze in a little lemon juice, and put it into a hot dish; garnish with lemon.

Veal Rolls.

Cut twelve thin slices of veal, about four inches long and one inch and a half wide, put some yolk of egg over them, and some good veal force-meat very thin, roll them up tight, tie them across with a string, put them on a bird spit, tie them on another, rub the yolk of an egg over, sprinkle bread-crumbs on, roast them half an hour, and then lay them in a dish; make half a pint of brown cullis, and put in a few pickled mushrooms, some truffles and morels, the yolks of four hard eggs, give them a boil, and pour over the veal rolls; garnish with lemon.

Pilloc of Veal.

Take the best end of a neck of veal, half roast it, cut it into six chops, season it with pepper, salt, and grated nutmeg; take a pound of rice, put to it a quart of broth, some beaten mace and salt, and half a pound of butter, stew it gently over a slow fire till it is thick, but take care it does not burn, and beat up the yolks of six eggs and stir in it; then take a deep dish and butter it, and when the rice is cold lay some at the bottom, the veal as close as you can, and [Page 202] cover it all over with rice, wash it over with the yolks of eggs, and bake it an hour and half; when done open the top, pour in a pint of good veal gra­vy, and send it to table hot.

Pilloc the Indian Way.

Take two pounds of rice, pick and wash it very clean, put it into a cullender to drain very dry, put a pound of butter and half a pint of water into a stew-pan, put in the rice, season it with cloves and mace beaten, some grated nutmeg, pepper, and salt, cover it close to keep in the steam, stew it gently, and stir it often to keep it from burning, till it is tender; in the mean time boil two fowls and about two pounds of bacon, as in common, or rather more done; put the fowls into a dish, cut the bacon in two, and lay it on each side of the fowls, put the rice over, and garnish with hard eggs, and a dozen onions fried whole and brown. This is the true Indian way.

Pilloc another Way.

Take a small leg of veal and an old cock [...], cut them in small pieces, put them in a p [...]t, [...] a quarter of an ounce of cloves and mace, a spoonful of whole pepper, a pound of lean bacon cut in bits, six onions, and three gallons of soft water; when the scum rises skim it clean, and put in a spoonful of salt, stew it well for three or four hours, and then strain it off into a wide earthen pan; the next day take off the fat and put it into a stew-pan, with two pounds of rice cleaned, picked, and washed, simmer it till the rice is tender and dry, and stir it often for fear it should burn; roast two fowls, put them in the dish, lay the rice all round them, heaped as high as the fowls, and garnish with hard eggs.

Curric of Veal.

Cut the best end of a neck of veal into thin chops, cut the bones off as short as you can, pepper and salt [Page 203] them, and fry them brown in fresh butter, cut six oni­ons into slices and fry them brown, then put the veal to them, with a quart of veal broth and a small bottle of curric powder (if you have no curric powder put a tea spoonful of Cayan pepper) a little beaten mace, and a table spoonful of yellow turmarick, cover it close, and stew it gently for one hour; in the mean time boil a pound of rice in a gallon of water till it is tender, colour one third green with spinach juice, a­nother third yellow with yellow turmarick, then put a row of green, a row of white, and a row of yellow, till the dish is full, then garnish it with hard eggs; put the veal and sauce in another dish, and garnish with lemon.

Porcupine of a Breast of Veal.

Take a fine large breast of veal and bone it, lay it flat on a dresser, and rub it over with the yolks of two eggs, cut some fat bacon as thin as you can and put over it, a handful of parsley, a little lemon-peel shred fine, the yolks of [...]ix hard eggs chopped small, and the crumb of a penny loaf soaked in cream, sea­soned with pepper, salt, grated nutmeg, and a little beaten mace, roll the breast close and skewer it tight; then cut fat bacon, some boiled ham, and some pick­led cucumbers in thin slips about two inches long; lard it in rows, first ham, then bacon, then cucum­bers, till you have larded the veal all round; then put it into a deep earthen pan with a pint of water, cover it close, and put it in an oven two hours; as soon as it is done take it out, put the veal in a dish and keep it hot; strain the liquor through a sieve in­to a stew-pan, skim off the fat, put in a glass of white wine, a little lemon pickle and caper liquor, a spoon­ful of ketchup, a little pepper and salt, thicken it with butter mixed with flour, and boil it up; lay the veal in a hot dish and pour the sauce over it; have ready a roll of force-meat made thus; get half a pound of le [...]n veal, half a pound of beef-suet cut small, the crumb of a penny loaf beat in a marble mortar, put in a dozen oysters chopped fine, season it with nut­meg, [Page 204] Cayan pepper and salt, mix it up with the yolks of four eggs, lay it on a veal caul, roll it up like a collared [...], bind it in a cloth, and boil it one hour; when it is done cut it into four slices, lay one at each end, and one on each side; cut the sweetbread into four slices, fry them brown with butter, and lay a slice between each slice of force-meat. You may put mushrooms, truffles and morels in the sauce if you think proper.

When game is out of season this will serve as a grand bottom dish.

A Savory Dish of Veal.

Cut some [...]in slices off a fillet of veal, hack them with the back of a knife, rub them over with the yolks of eggs, lay some good veal force-meat over them, roll them up tight, tie them with pack thread, rub them over with the yolks of eggs, and sprinkle bread-crumbs over them; butter a dish and put them in, bake them for half an hour in a quick oven; take a pint of brown cullis, put in a few pickled mush­rooms, a few truffles and morels boiled and washed well, and give them a boil up▪ fry about a dozen force-meat balls, put the veal in the dish, the balls round it, and pour the cullis and mushrooms over it; garnish with lemon. Be sure to cut the strings off.

Breast of Veal collared.

Take a fine breast of veal, and with a sharp knife take out the bones and the [...]in of the [...] end, take care you do not cut the meat through, and rub it over with the yolk of an egg; mix a handful of bread­crumbs with half a nutmeg grated, a little beaten cloves, mace, pepper and salt, a handful of parsley, a few sweet herbs, a little lemon-peel shred fine, and sprinkle over the veal; roll it up tight, run a skewer through the middle and cut both ends even, tie it round with pack-thread to keep it tight, put the spit through the middle, wrap the caul round, and tie it on; roast it for two hours, take the caul off about [Page 205] a quarter of an hour before it is done, baste it with butter, and make it of a fine brown; in the meat time take a pint of brown cullis, put it in a stew-pan, with half a pint of fresh or a gill of pickled mush­rooms, a few truffles and morels, two artichoke bot­toms cut in pieces, and stew it a quarter of an hour; take up the veal, set it upright in the dish, and pour in the sauce; have your sweetbread cut in four and nicely boiled, with some fried force-meat balls, and put them round, garnish the dish with lemon and beet-root.

Fricandillas of Veal.

Take two pounds of lean veal, half a pound of the kidney suet of veal chopped very small, and the crumb of a twopenny french roll soaked in hot milk; squeeze the milk out, put it to the veal, season it pretty high with pepper, suet, and grated nutmeg, make it into balls about as big as a tea-cup, rub it over with the yolks of eggs put half a pound of butter into a stew-pan, and fry them of a light brown; then put them on a sieve to drain a few minutes, put them into a stew-pan with a quart of veal broth, stew them gen­tly for three quarters of an hour, thicken it with butter mixed with flour, season it with a little pep­per and salt, and squeeze in the juice of half a lemon; put them in a hot dish, pour the sauce over them, and garnish with lemon and beet-root.

Tenderoons of Veal.

Take the brisket part of a breast of veal, put it into a sauce-pan, and cover it with water, put it on the fire, and when the scum [...] skim it clean, put in a bundle of sweet herbs, and onion stuck with cloves, three or four blades of mace, a little salt, and boil it till it is tender; then take it up and cut it across in thin slices; put a [...] out two ounces of butter into a stew-pan melt it and put in a spoonful of flower, stir it till it is smooth, but do not [...]et it burn strain in about a pint of the broth, and stir it round; then [Page 206] put the veal, with a few fresh mushrooms first stewed, some asparagus tops boiled tender, and some force-meat and egg balls; give it a toss up, season it with Cayan pepper and salt, mix the yolks of two eggs with half a pint of cream, grate in a little nut­meg, put it in, shake it one way till it is thick and smooth, and squeeze in the juice of half a lemon put it into the dish▪ and garnish with lemon and beet-root.

Tenderoons another Way.

Put the brisket end of a breast of veal into a sauce-pan, cover it with water, put in a bundle of sweet herbs, some cloves and mace, and boil it till it is tender; then take it out and cut it across very thin; have a pint and half of white cullis in a stew-pan, put in the veal, with some fresh mushrooms stew­ed, some asparagus tops boiled, some force meat and egg balls and make it hot; then put it into a dish, and garnish with lemon and beet-root.

Italian Collops.

Cut about two dozen slices off a fillet of veal about two inches square, and lard them with small slips of bacon; put some butter into a stew-pan, make it hot, and fry them; the unlarded side of a fine brown first, then turn them, and fry them a lit­tle on the larded side; take them out, and put them before the fire to keep hot, pour out the fat and put a pint of brown cullis into the pan▪ with some pickled mushrooms, truffles and morels, a sweet­bread boiled and cut into pieces, some small force-meat balls boiled and give them a boil up; put the collops into a dish the larded side uppermost, put the sauce and in [...]redients over them, and garnish with lemon and beet-root.

Italian Collops White.

Cut your collops, and lard them as before, and throw them into boiling water for a minute; put a [Page 207] little butter into a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, then pour in a pint of veal broth, season it with nutmeg, beat­en mace, pepper and salt, put in the collops, with a few mushrooms and asparagus tops boiled and stew them for five or six minutes; mix the yolks of two eggs with half a pint of cream, put it in shake the pan one way till they are thick and smooth and squeeze in the juice of half a lemon; then put them in a dish the larded side uppermost, pour the sauce over them, and garnish w [...]h lemon and beet-root.

Scotch Collops.

Cut your collops very thin, about as broad as a crown piece, off a fillet of veal, and some fat with them, sprinkle some salt on them, and flour them; put into a frying pan a piece of butter, make it hot, put in the collops fry them on both sides of a fine brown, and then lay them in your dish, have the following ragou ready: put sour ounces of butter into a stew-pan, melt it, put in a large spoonful of flour, and stir it till it is smooth; then pour in a pint and a half of good gravy, stir it till it boils up, put in a gill of white wine, some fresh or pick­led mushrooms, truffles and morels washed clean, a sweetbread blanched and cut in pieces, artichoke bottoms cut in pieces, some force-meat balls boiled, stew them for half an hour, and squeeze in the juice of half a lemon; then put it over the collops, and garnish with small rashers of bacon toasted and lemon. You may cut and fry the collops, put in a pint of brown cullis, a few pickled mushrooms, some truffles and morels, a sweetbread, or ox-palates boiled ten­der, and force-meat balls boiled; give them a boil up for a minute, put them in a dish, and garnish with rushers of bacon and lemon.

White Collops.

Cut them the same as for Scotch collops, put them [Page 208] into a stew-pan, and pour some boiling water over them, stir them about, and strain them off; put a little butter into a stew-pan, melt it, put a spoon­ful of flour in, and stir it till it is smooth; then pour in a pint of veal broth, season it with a little beaten mace, pepper and salt, put in the collops, with a bundle of sweet herbs, a sweetbread boiled and cut in pieces, some fresh mushrooms, stewed first, or pick­led ones washed in warm water, a few force-meat balls boiled, and stew them about five or six minutes; mix the yolks of two eggs with half a pint of cream, grate a little nutmeg in, put it into the pan, and keep shaking it one way till it is thick and smooth; take out the sweet herbs, squeeze in the juice of half a lemon, put it into a hot dish, and garnish with le­mon and beet root.

Scotch Collops a la Francoise.

Cut large collops off a leg of veal, lard them with thin slips of bacon, put them in a pan▪ pour half a pint of mild ale boiling over them, and let them lay till the blood is out; then take out the collops, sprinkle them over with parsley, sweet herbs, and lemon-peel shred fine, flour them, and fry them brown in fresh butter; take them out and put them into a dish; put the ale into the stew-pan▪ with a little anchovy liquor, a glass of white wine, a little Cayan pepper, and boil it up; beat up the yolks of two eggs and stir in, with a little butter, shake alto­gether till it is thick, pour it over the collops, and garnish with rashers of bacon toasted and lemon.

Calf's Head Surprise.

Take a calf's head with the skin on, scald it the same as for mock turtle, and with a sharp knife raise up the skin, with as much meat from the bones as you can, so as it may appear like a whole head when stuffed, then make a force-meat thus; tale a pound of lean veal, a pound of fat bacon scraped, a pound of beef suet, the crumb of a two-penny loaf rubbed through a cullender, beat it all well in a mortar, [Page 209] with some sweet herbs, parsley, and lemon-peel shred fine, some cloves, mace, and nutmeg beat fine, with Cayan pepper and salt, enough to season it, beat up the yolks of four eggs, and mix altogether; stuff the head with the force meat and skewer it tight at both ends, then put it into a pot or deep pan, with two quarts of water, a pint of white wine, a blade or two of mace, a bundle of sweet herbs, an anchovy, two spoonsful of walnut and mushroom ketchup, the same of lemon pickle, some pepper and salt, lay a coarse paste over it to keep in the steam, and bake it two hours and a half in a sharp oven; when you take it out, put the head in a deep soup-dish, skim off the fat from the gravy, strain it through a sieve into a stew-pan, thicken it with butter mixed with flour, and boil it up for a few mi­nutes; mix the yolks of four eggs with half a pint of cream put in, stir it one way till it is thick and smooth, then pour it over the head, and garnish with force-meat balls boiled, some truffles boiled, barberries and pickled mushrooms.

Ham a la Braize.

Cut off the knuckle and soak it a [...] for boiling, half boil it and take off the skin, put some rashers of fat bacon at the bottom of a long deep stew-pan, with slices of beef over it, season it with beaten cloves and mace, sweet herbs and parsley chopped fine; lay the ham in with the fat side uppermost, and cut in six o­nions, a parsnep, and two carrots sliced, with some chives and parsley, lay them on both the sides, but not at top, cover the ham with slices of lean beef, and fat bacon over the beef then some roots sliced over all, cover it close, and stop it with paste; put it over a gentle fire, and some fire at the top, and let it braize for eight hours; then carefully take it out, rub it over with the yolk of an egg, sprinkle bread-crumbs over, and brown it with a hot salamander; when cold, put it on a clean napkin, and garnish, with parsley.

[Page 210] If it is to be eat hot, make the following ragou: take a pint and a half of good brown cullis, strain the gravy that comes from the ham into the stew-pan skim off the sat and put it in; cut a veal sweet-bread into pieces, some cocks combs, truffles and morels, pickled or fresh mushrooms, and the yolks of six hard eggs, boil it up for ten minutes, put it in the dish, and put the ham on the top; garnish with lemon and barberries.

Shoulder of Mutton in Epigram.

Take a shoulder of mutton and roast it nearly e­nough, then carefully take off the skin as thick as a crown piece and the shank-bone at the end cut the meat off the blade bone, pepper, salt, and broil it, season the skin and shank-bone with pepper and salt, some sweet herbs and parsley shred fine, sprinkle some bread-crumbs on it, and broil it of a fine brown; in the mean time cut up the meat, and hash it in the same manner as directed in the receipt for hashed mut­ton, only put the gravy in that run from it; put the blade bone in the dish, the hash close round it, then put the skin over all, and garnish with green pickles.

Shoulder of Mutton Surprise.

Cut the shank off a shoulder of mutton and half boil it, then put it into a stew-pan, with two quarts of good gravy, half a pound of rice, a tea spoonful of mushroom powder▪ if you have it, a little beaten mace, some pepper and salt, and stew it one hour, or till the rice is done; then take up the mutton and keep it hot, put to the rice a piece of butter mixed with flour, and shake it about; put in half a pint of good cream, shake it well for five or six mi­nutes, lay the mutton in the dish, and put the sauce and rice over it; garnish with green pickles or bar­berries, and send it to table hot.

Leg of Mutton a la Royale.

Take a leg of mutton, cut off all the fat skin and [Page 211] shank-bone, lard it with bacon all over, and season it with pepper and salt; take a round piece of beef or fillet of veal, of about sour pounds, and lard it; have a pan or hogs lard boiling hot, flour your meat, and give it a nice brown colour in the lard, then take the meat out, and lay it on a sieve to drain a few minutes▪ put it into a deep stew-pan with a bundle of sweet herbs, some parsley, an onion stuck with cloves, two or three blades of mace, a little whole pepper, and three quarts of gravy, cover it close, and let it stew gently for two hours; in the mean time make a pint and a half of brown cullis, put in some mushrooms, truffles and morels, a sweetbread cut in pieces▪ some asparagus tops boiled▪ two spoonsful of ketchup, a gill of red wine, and stew it for ten mi­nutes; then lay the mutton in the middle of a dish, cut the beef or veal into slices, make a rim round the mutton with the slices, pour the ragou over, and garnish with lemon and beet-root.

Leg of Mutton a la Hoût Goút.

In cold weather hang a leg of mutton in an airy place for a fortnight, cut off the shank, stuff it all o­ver with cloves of garlick, roast it, baste it with red wine, and sprinkle pepper and salt on it; while it is roasting boil a gill of gravy, as much red wine, with six shallots chopped fine together, put it in the dish, and put the leg on it; garnish with horse-rad­ish.

Shoulder of Mutton with a Ragou of Turneps.

Take a shoulder of mutton, cut off the shank, and take out the blade bone as neat as possible, and in the place put a ragou made as follows: take one or two sweetbreads cut in pieces, a dozen cockcombs, half an ounce of truffles and morels, some fresh mush­rooms, a little beaten mace, pepper and salt, stew all these in a little good gravy, and thicken it with butter mixed with flour, or the yolks of two eggs, which you please, and let it be cold before you put it in▪ then till up the place where you took the bone [Page 212] from, just in the form it was before, and few it up tight: take a large deep stew pan, lay at the bottom thin slices of bacon▪ then slices of veal [...] a bundle of parsley and sweet herbs▪ some whole pepper, two or three blades of mace, six cloves, a large onion, and just cover the meat with gravy cover it close and stew it gently for two hours: pare eight or ten tur­neps▪ and cut them into what different shapes you please, boil them in water sufficient to cover them, strain them off in a sieve and put them over the wa­ter to keep hot; then take up the mutton, drain it from the fat, and keep it hot and covered; strain the gravy it was stewed in and skim off all the fat clean, put it into a stew-pan, season it with pepper and salt, put in a glass of white wine, two spoonsful of ketch­up, thicken it with butter mixed with flour, and boil it up till it is thick and smooth; then-put in the turneps, give them a toss or two, pour the sauce o­ver the meat, and garnish with barberries.

To stuff a Leg or Shoulder of Mutton.

Take some bread-crumbs, half a pound of beef-suet, the yolks of [...]our hard eggs, three anchovies boned, and twelve oysters, all chopped small, a lit­tle parsley and sweet herbs shred fine, season it with nutmeg, pepper and salt, work it all up with the yolks of two raw eggs like a paste, cut a hole in the thick part of the mutton, or where you please, put in the stuffing and roast it; for sauce. take a gill of the oyster liquor, as much claret, a little anchovy liquor, a little nutmeg, an onion, and a dozen oy­sters; stew these together for ten minutes, take out the onion, pour the sauce under the mutton, and garnish with horse-radish.

Oxford John.

Keep a leg of mutton till it is stale, cut it into as thin collops as you can, but first cut of the fat and sinews, season them with pepper and salt, a little [Page 213] beaten mace, and strew among them a little thyme, and three or four shallots shred fine; put about a quarter of a pound of butter into a stew-pan and make it hot, put in your collops, keep them stirring with a wooden spoon till they are three parts done, and then add a pint of gravy, a little juice of lemon, thicken it with butter mixed with flour let them simmer four or five minutes and they will be enough; but take care you do not let them boil nor have them ready before you want them, as they will get hard; fry some bread sippets and put round and over them, and send them up hot.

Mutton the Turkish Way,

Take a leg or neck of mutton and cut it into thin slices, then wash it in vinegar put it into a pot that has a close cover to it, put in to a leg three quarts of water, a quarter of a pound of rice, a little whole pepper, and three or four onions: to a neck, two quarts of water, three ounces of rice, a little whole pepper, and onions; cover it close, stew it gently, and allow a quarter of an hour for every pound of meat, skim it frequently, and when done take out the onions▪ season it with salt to your palate. p [...]t in a quarter of a pound of butter, stir it well round, and take care the rice does not burn to the bottom; put the meat in the dish, and pour the rice and gra­vy over it. You may put in a little mace and a bun­dle of sweet herbs if you think proper.

A Basque of Mutton.

Get a caul of veal and lay it in a copper dish about the size of a small punch bowl, take a leg of mutton that has been kept a week, cut off the lean, and chop it very small, with half its weight in beef marrow, the crumb of a penny loaf, the yolks of four eggs, two anchovies boned and washed, half a pint of red wine, the rind of half a lemon grated, and a little pepper and salt; mix it up like sausage meat, lay it in your caul in the inside of the dish, [Page 214] close up the caul, and bake it for one hour and a half in a quick over; when it comes out turn your dish upside down, and turn the whole out into ano­ther dish, pour some go d [...] gravy over it, garnish with pickles, and send venison sauce in a boat.

To collar a Breast of Mutton.

Take a large breast of mutton, and with a sharp knife take off the skin, cut all the bones out, and grate some nutmeg over the inside; chop some par­sley, sweet herbs, and a little lemon-peel very fine, some crumbs of bread mixed together, with a little beaten mace, pepper and salt, rub the inside with the yolk of an egg sprinkle the herbs and bread-crumbs over, and roll it up tight; run a skewer through to hold it together, tie it round with packthread, cut the ends even to make it stand upright in the dish, spit it, and put it down to roast: put half a pint of red wine in the pan, and baste it till the wine is soaked up, then baste it with butter to make it of a fine froth; (one hour at a good fire will do it) when it is done take it up, untie it, take out the skewer, set it upright in a dish, with a little good gravy in the dish; garnish with green pickles, and send ve­nison sauces in boats.

If you do not approve of red wine, you may put a quart of milk, and a quarter of a pound of butter in the pan and baste it with.

Mutton Kebobbed.

Take a loin of mutton, cut out all the inside fat and the skin off the back, cut it in five or six pieces and rub them all over with the yolk of an egg, have some bread-crumbs▪ sweet herbs, parsley, and lemon-peel shred fine, a little beaten mace, pepper and salt, mixed together sprinkle the mutton all over, put it on a small spit, baste it with butter and sprinkle it with the crumbs and herbs several times while it is roasting: make it of a fine brown [Page 215] then put it in a hot dish, with some good gravy un­der it; garnish with horse-radish, and poveroy sauce in a boat.

Neck of Mutton called the Hasty Dish.

Take a large silver or pewter dish, made like a deep soup-dish, with an edge about an inch deep in the inside, on which the lid fixes (with a handle at top) so fast that you may lift it up by that handle without letting it fall, this dish is called a necro­mancer. Take a neck of mutton about six pounds, take off the skin, cut it into chops, but not too thick cut a French roll and a large onion into thin slices, pare and slice three or four turneps lay a row of mutton in the dish on that a row of roll, then turneps then onion, a little salt, then the meat and so on till all is in, put in a bundle of sweet herbs and a blade or two of mace; have a tea-kettle of boiling water [...]ill the dish, cover it close, and hang the dish on the back of two chairs by the rim; have ready three sheets of brown paper, tear each sheet into five pieces, draw them through your hand, light one piece and hold it under the bottom of your dish, moving the paper about as fast as it burns, proceed thus till all the paper is burnt, and your meat will be enough, (fifteen minutes just does it) and send it to ta­ble hot in the dish.

This dish was first contrived by the late Mr. Rich, and is now much admired by the nobility and gen­try.

Mutton a la Blaize.

Cut six or eight chops very thin and cut off the skin; get a double black-tin or silver pan, made with a cover to fix on close, lay your chops in, chop some parsley, lemon-peel, and a few sweet herbs fine, and sprinkle over them, with half a dozen shallots or onions chopped very fine, seasoned pretty high with Cayan pepper and salt, put in a little gravy, put the cover on close, and stew them very gently [Page 216] for ten or twelve minutes over a clear fire; (or you may stew them with paper, as directed in the above receipt) send them to table hot with the cover on.

Mutton Chops in Disguise.

Cut as many chops as you want but not too thick rub them with pepper, salt, grated nutmeg, and chopped parsley; roll each chop in half a sheet of white paper will buttered in the inside, and rolled at each end close; have a pan of hogs lard or beef dripping boiling hot, put in the chops, fry them quick and of a fine brown; then take them out and lay them on a sieve to drain the fat from them before the fire; fry a handful of parsley crisp, lay the chops in a hot dish, put the parsley over and round them, with poveroy sauce in a boat. You must be careful you do not break the paper, as that will spoil them.

Herrico of Mutton.

Take the best end of a neck or loin of mutton, cut off the skin, and cut it i [...] to thick chops, pepper, salt, and flour them; fry them on both sides of a light brown in a little butter, put them on a sieve to drain, then put them into a stew-pan, with a bundle of sweet herbs, half a pint of white wine, and as much gravy as will cover them, cover them close and stew them gently for one hour; then take out the chops strain the gravy through a sieve, and skim off the fat; put some butter into a stew-pan. melt it▪ put in a spoon­ful of flour, and stir it till is smooth, then pour the gravy in, and keep it stirring all the time; in the mean time pare two carrots and six turneps, cut them into dice, or what shape you fancy, peel two dozen button onions, and cut the white part of two heads of cellery about half an inch long, wash them all well, and boil them till they are tender; then strain them in a sieve, and put them into the gravy, put in the chops, season it with pepper and salt, and give them a stew for fifteen minutes; take out the chops with a [Page 217] fork, lay them in the dish, put the roots and sauce over them, and garnish with beet-root.

Mutton the French Way.

Take the two chumps off the loins together, cut off the rump with a sharp knife, begin at the broad end and carefully raise up the skin of the rump-end, but mind you do not cut the skin through; then take a little lean ham or bacon, chop it very fine, a few truffles, parsley, sweet herbs, and a little lemon-peel shred fine, a little cloves, mace, and half a nut­meg, beat fine a little pepper and salt, mix all these together and strew over the meat where you took the skin from; then lay on the skin again, fasten it tight with skewers, and put a sheet of white paper well buttered over it, put it on a spit and roast it two hours; then take off the paper, baste the meat with a little butter, strew it all over with bread-crumbs, and when it is of a fine brown take it up and put it into a hot dish; for sauce, chop six shallots fine, put them into a sauce-pan, with a spoonful of vinegar and two spoonsful of white wine, boil it a minute or two, put it into the dish, and garnish with horse-radish.

Another French Way, called St. Menehout.

Take the chumps off the loins together, cut off the rump, and take off the skin, lard it in rows with small slits of fat bacon, season it with beaten cloves, mace, nutmeg, pepper and salt, some sweet herbs, parsley, and young onions chopped fine; take a large stew-pan big enough to hold it, lay layers of bacon at the bottom, and thin slices of lean beef over the bacon, lay in the mutton the larded side uppermost; put in a pint of white wine, a pint of gravy, two or three bay leaves, a few shallots, and lay layers of bacon and beef over it, cover it close, put fire over and under it, and stew it for two hours; when it is done take it out, rub it over with the yolk of an egg, and strew bread-crumbs over it, put it in an oven or [Page 218] before the fire to brown; strain the gravy it was stewed in through a sieve, skim off the fat, put it in­to a sauce-pan, and boil it up; put it into the dish, put on the mutton, and send it up hot.

Lion of Mutton forced.

Take the bones out of a loin of mutton, and make a stuffing with the crumb of a penny loaf, half a pound of beef-suet chopped fine, sweet herbs, parsley, and lemon-peel shred fine, some grated nutmeg, pepper and salt, mix it up with the yolks of two eggs, and put it in where the bones came from, sew it up, raise up the skin, skewer it on, spit and roast it; when it is nearly done take off the skin, give it a fine brown, dish it up, with good gravy under it, and garnish with horse-radish.

Breast of Mutton grilled.

Half boil a breast of mutton, score it, season it with pepper and salt, rub it over with the yolk of an egg, and sprinkle it with bread crumbs, sweet herbs chop­ped and mixed, put it over a clear fire and broil it gently of a fine brown, or put it in a Dutch oven be­fore the fire; chop a little parsley, onion, four pick­led cucumbers, and half a gill of capers, boil them five minutes in half a pint of gravy thickened with butter mixed with flour, lay the mutton in the dish, and pour the sauce over it.

Mutton Rumps a la Braize.

Take six mutton rumps and boil them fifteen mi­nutes in water, take them out, cut them in two, and put them into a stew-pan, with half a pint of gravy, a gill of white wine, an onion stuck with cloves, a bundle of sweet herbs, a little Cayan pepper and salt, cover them close, and stew them till they are tender; take them, the sweet herbs, and onion out, skim off the fat, and boil the gravy till it is clear; then put in the rumps, with a spoonful of browning, squeeze in the juice of half a lemon, give them a boil up, and garnish with beet-root.

[Page 219] For variety, you may leave the rumps whole; skin six kidnies, and lard them on one side, dress them in the same manner as the rumps, but do not boil them, put the rumps in the middle of the dish, and the kid­nies round them. The kidnies make a pretty side­dish of themselves, if dressed as the rumps.

Mutton Rumps with Rice.

Take six mutton rumps, put them into a stew-pan, with a quart of mutton gravy or broth, stew them for half an hour, and then take them out and let them stand to cool; boil half a pound of rice in two quarts of water for ten minutes, strain it off, skim the fat off the gravy, put the rice in, and stew it gently till it is thick, but take care it does not burn; season it with a little beaten mace, pepper and salt, rub the rumps over with the yolks of eggs, sprinkle bread-crumbs over them; have a pan of fat boiling hot, and fry them of a fine brown; put them on a sieve to drain the fat from them, lay the rice in the dish, the rumps in what form you please over it, and garnish with hard boiled eggs cut in two.

Lamb's Head.

Take a lamb's head and pluck, cut out the eyes and gall, cut the nut off the liver and heart, take out the brains, wash the head and the rest of the pluck very clean, and boil it twenty minutes in water; then take out the liver and lights, and mince it in the same manner as veal, put it into a stew-pan with the liquor it was boiled in, enough to moisten it, with a little lemon-peel shred fine, a spoonful of ketchup, a little butter mixed with flour, pepper and salt and give it a boil up; take the head up and notch it a­cross, rub it over with the yolk of an egg, grate some nutmeg over it, and sprinkle it with bread-crumbs, put it on a clear fire and broil it of a light brown; cut the heart and the nut of the liver in sli­ces, the brains in four, pepper, salt, and flour them, fry them of a light brown in butter, put the mince [Page 220] in the dish, lay the head over it, and put the fry round for garnish.

To force a Leg of Lamb.

Take a leg of lamb, and with a sharp knife care­fully take out all the meat, leaving the skin and sat whole on the bones, and make the lean into a force­meat thus; to two pounds of the meat pick and chop one pound of beef suet, put the lean and suet into a marble mortar, with four large spoonsful of crumbs of bread, beat them well together and season it with six blades of mace, ten or twelve cloves, and half a nutmeg beat fine, a little lemon-peel, parsley, and thyme shred fine, a little pepper and salt, mix it all up with the yolks of four raw eggs, put it into the skin again in the same shape that it was before the meat was cut out, sew it up, put it on a small spit, roast it, and baste it with b [...]ter; cut the loin into chops, and fry it as directed in the chapter for frying, lay the leg in the dish, the chops round, with good gravy under it, and garnish with springs of cauliflowers boiled tender.

Lamb Cutlets with Fin Sauce.

Cut a neck, loin, or leg of lamb into cutlets, rub them over with the yolks of eggs, sprinkle them with bread-crumbs, parsley, sweet herbs, and lemon-peel shred fine, pepper, salt, and grated nutmeg, mixed together; broil them over a clear fire of a nice brown, put them in a hot dish, and pour fin sauce over them, made as directed in the chapter for sauces; garnish with crisped parsley.

Lamb Chops in Casorole.

Cut a loin of lamb in chops, season them with beaten cloves, mace, pepper and salt, rub them over with the yolk of an egg, and sprinkle bread-crumbs on them; have a pan of beef-dripping boiling hot, fry them of a fine brown, lay them on a sieve to [Page 221] drain, fry a large handful of parsley crisp, lay the chops close round in a dish, and leave a hole in the middle to pour in the following sauce: chop some parsley, sweet herbs, a little lemon-peel, and two shallots very fine, stew it five minutes in some good thick gravy, and garnish with fried parsley.

Lamb Chops larded.

Take the best end of a neck of lamb, cut it into chops, and lard one side of them, season them with beaten cloves, mace, nutmeg, pepper, and salt, put them into a stew-pan the larded side uppermost, put in half a pint of gravy, a gill of white wine, an onion, and a bundle of sweet herbs, cover them close and stew them gently for half an hour; then take out the chops, skim the fat off clean, take out the onion and herbs, thicken the gravy with a little butter mixed with flour, put in a little browning, a spoonful of ketchup, and one of lemon pickle, a few pickled mushrooms, truffles and morels, and boil it up; then put the chops in the larded side downwards, give them a boil for a minute or two, lay the chops in the dish the larded side uppermost, pour the sauce over them, and garnish with green pickles or barberries.

You may stew the chops without larding if you think proper.

Shoulder of Lamb a la Salpicon.

Take a shoulder of lamb, and take the bones out on the under side, but leave in the shank end, stuff it with veal force-meat where the bones came out of and season it with mace, pepper, and salt; put some rashers of bacon at the bottom of a stew-pan, put in the lamb, with bacon over it, a pint of veal broth, and a bundle of sweet herbs, cover it close, and stew it gently for three quarters of an hour; then take it out and lay it in a dish; have ready the following sauce, take a pint of brown cullis, cut [Page 222] a sweetbread into dice, a few pickled mushrooms, and asparagus tops boiled, boil it up a few minutes, pour the sauce in the dish, and garnish with lemon and beet-root.

Breasts of Lamb a la Paitrine.

Get two small breasts of lamb and cut them neatly, lay some rashers of bacon at the bottom of a stew-pan, put in the lamb, with a bundle of sweet herbs, an onion stuck with cloves, and cover them, with bacon, put in a pint of broth, cover them, and stew them till they are tender; in the mean time make a sauce thus: chop a few mushrooms, three or four shallots, and a little parsley very fine, put it into a stew-pan, with a pint of strong veal gravy, season it with pepper, salt, and a little beaten mace, let it simmer for ten minutes, and thicken it with butter mixed with flour; lay the two breasts in the dish brisket side outwards, and pour the sauce over them; garnish with green pickles.

Neck of Lamb a la Glaize.

Take a neck of lamb, cut off the scrag, and lard it with bacon in rows as neat as you can; put some slices of bacon at the bottom of a stew-pan, and sli­ces of veal over it, lay on the lamb the larded side uppermost, put in a quart of veal broth, a bundle of sweet herbs, some cloves and mace, lay veal and bacon over, the same as under it, cover it close, and stew it one hour; in the mean time make a glaze the same as for a neck of veal; take the lamb out, put it in the glaze, the larded side downwards, for two or three minutes, put sorrel sauce in the dish, lay the lamb on the larded side uppermost, and garnish with fried sippets.

You may dress a breast the same way, only you need not lard it.

Ribs of Lamb on Gardinere.

Take a rib of lamb, lay it the upper side down­wards in a stew-pan, put in a quart of brown gravy, a bundle of sweet herbs, cover them close, and stew them gently for three quarters of an hour; then take out the lamb, cover it over to keep hot, take the sweet herbs out of the gravy, and skim the fat off, put in a little butter mixed with flour, a gill of white wine, a little pepper and salt, and give it a boil up; put in some parsley, pickled cucumbers, and capers chopped fine, and boil them a few minutes; cut some pickled cucumbers, walnuts, or any other pickles you have, lay them all round the ribs in what form you please, pour the sauce under them, and spread in the middle of the lamb as much of the parsley, &c. as you can; send it to table hot, and garnish with pickled French beans or samphire.

Lambs Ears in Beshemel.

Take six lamb ears, scald the wool off, and wash them clean, stuff the inside with good veal force-meat, put them into a stew-pan, with a pint of veal broth, a bundle of sweet herbs, a little cloves and mace, stew them till they are tender, and then take them out; in the mean time make a pint of beshe­mel, as directed in the beginning of this chapter, put them in it, with a few fresh mushrooms stewed, a dozen asparagus tops and a few small force-meat and egg balls boiled; give them a boil up for a mi­nute, put the ears in the dish, pour the sauce over them and garnish with lemon and beet-root.

Claves Ears in Beshemel.

Take four calves ears, scald the hair off, wash them very clean, and stuff the inside with good veal force-meat, put them into a stew-pan, with a quart of veal broth, a bundle of sweet herbs, a little cloves and mace, cover them close, and stew them till they are tender; take them out, put them in a pint of [Page 224] beshemel, with a few fresh mushrooms stewed, or pickled ones washed in warm water, a few truffles and morels boiled tender and washed well, a dozen force meat and egg balls boiled, and give them a boil for a minute; put the ears in the dish, two in the middle and one at each end, put the sauce over them, and garnish with lemon and beet-root.

Barbicued Pig.

Take a fat pig of ten weeks old, scald it and cut it open, so that it will lay flat in the dish, and the skin on the back remain whole, and lay it in a deep dish; put a pint of Madeira wine and half a pint of vine­gar into a sauce-pan, with a bundle of sweet herbs, some cloves, mace, all-spice, and onion, three or four shallots, pepper and salt, some bay and sage leaves, give it a boil for a minute, and pour it over the pig; turn it often, and with a spoon lade the liquor on it, let it lay all night, and the next morning wipe it dry with a cloth; have a large gridiron over a very clear fire, put it on, broil it very gradually of a fine brown on both sides, and as it broils season it very high with Cayan pepper and salt. You may put three or four skewers through the inside, put it on a spit, and roast it, and as it roasts sprinkle it with Cayan pepper and salt, baste it with the liquor it was laid all night in and a little butter; or you may put it into a deep dish, the belly downwards, season it high as before, put it into the oven, and bake it till it is of a fine brown; two hours will be suffi­cient, but you must baste it now and then with the liquor and butter, as directed for roasting; when it is done, have a large dish very hot and lay it in, with the following sauce under it: put a piece of but­ter into a stew-pan, melt it, put in a spoonful of flour, and stir it till it is smooth, put in half a pint of good gravy, a pint of Madeira wine, a dozen sage leaves chopped fine, season it with Cayan pep­per and salt pretty high, and stew it for a quarter of an hour; when it is baked take the liquor from un­der [Page 225] it, strain it through a sieve, blow off the fat, and put it into the sauce; garnish with barberries.

A Pig the French Way.

Take a roasting pig that is made ready for the spit, and make the following stuffing: take the crumb of a penny loaf, half a pound of beef suet chopped fine, six sage leaves, some parsley, and lemon-peel shred fine, some pepper and salt, mix it all up with the yolks of two eggs, put it into the belly of the pig, few it up, and roast it till it is nearly done; cut it off the spit, divide it into about twenty pieces, take out the stuffing, and put the pig into a stew-pan, with half a pint of white wine, a pint and a half of good gravy, and two onions chopped small, season it with grated nutmeg, Cayan pepper and salt, a lit­tle thyme and lemon-peel chopped fine, cover it close, and stew it gently for one hour; then put in a piece of butter rolled in flour, a spoonful of anchovy liquor, and one of vinegar or mushroom pickle, cut the stuff­ing in square pieces and put in, and stew it fifteen minutes longer; lay it in your dish, pour the sauce over it, and garnish with a Seville orange cut in sli­ces.

A Pig an Pere Douillet.

Take a roasting pig, scald it, and wash it clean, cut off the head, and cut it into quarters the same as lamb, lard them with bacon, and season them with beaten cloves, mace, nutmeg, pepper, and salt; lay a layer of fat bacon at the bottom of a deep stew-pan, lay the head in the middle, and the quarters round it; put in a few bay leaves, an onion sliced, one lemon cut in two, a carrot and parsnep sliced, some parsley and cives, cover the pig over with bacon, and put in a quart of veal broth, cover it close, and stew it gently for one hour over a slow fire; then take it up, and put the pig into another stew-pan with a bottle of white wine, cover it close, and stew it gently for one hour longer. If you send it up cold, let it lay [Page 226] in the liquor till it is cold, then drain it well, and wipe it with a clean cloth; put the head in the mid­dle of the dish, the quarters round it, and strew it over with green parsley. Any one of the quarters is a pretty dish, laid on water-cresses, and garnished with parsley. If you choose to send it to table hot, while your pig is stewing in the wine, take the first gravy it was stewed in and strain it, skim off all the fat, put it into a stew-pan, with a sweet bread boiled and cut in pieces, some truffles and morels, and pickled mushrooms, stew it a few minutes, and season it with Cayan pepper and salt, thicken it with the yolks of four eggs beat up, or with butter mixed with flour; and when your pig is done lay the head in the mid­dle of the dish, and the quarters round it; put the wine it was stewed in to the sauce, skim it well, pour the ragou over it, and garnish with lemon and pick­led barberries.

A Pig Matelote.

Kill and scald your pig the same as for roasting, cut off the head and petty-toes, cut the pig into four quarters, and put all into cold water; cover the bot­tom of a large stew-pan with slices of fat bacon, lay the quarters on, split the head in two and put on, with the petty toes, season it with pepper and salt, put in a bundle of sweet herbs, an onion, some bay leaves, and a bottle of white wine; cover the pig with slices of bacon, put in a quart of water, cover it close, and let it boil; take two large eels, skin and gut them, cut them about five or six inches long, and when the pig has boiled three quarters of an hour put in the eels, cover them close, and stew them three quarters of an hour longer; in the mean time boil a dozen large crawfish, and take the meat out of the tails and claws as whole as you can; when your pig and eels are done take them up, lay the pig in the middle of the dish, the petty-toes round it, and the eels over it, cover it over and keep it hot; (do not put the head in, as that will make a cold dish of itself, garnished with [Page 227] parsley, for supper) take the liquor they were stewed in, skim off all the fat, then add to it half a pint of strong gravy, thicken it with butter rolled in flour, put in a spoonful of browning, boil it up till it is thick and smooth, skim it well, pour it over the pig, and garnish with the crawfish and lemon. You may take the brains out of the head, chop them up, mix them with a little flour, pepper, salt, and the yolk of an egg; have a pan of hot fat and drop them in, fry them crisp, put of hot fat and drop them in, fry them crisp, put them on a sieve to drain, and put them round the pig.

Pork Cutlets Sauce Robart.

Take a loin of pork, cut off the skin, and cut it into thin cutlets, lay them in a dish, put a gill of white wine, a gill of vinegar, an onion, a bundle of sweet herbs, two shallots, three or four bay leaves, a little all-spice and mace, into a sauce-pan, give them a boil up, and when cold put them over the cutlets, turn them often, and let them lay all night; the next day take them out, wipe them dry with a cloth, rub them over with the yolk of an egg, and sprin [...] [...] bread-crumbs and herbs, the same as for cutlets a [...]aintation, on them, broil them over a clear fire of a fine brown on both sides; lay them in a hot dish, and pour sauce robart, as directed in the chapter for sauces, over them; garnish with lemon.

Herrico of Venison.

Take a breast of venison, bone and skin it, cut it into four pieces and put it into a stew-pan, with a quart of gravy, half pint of red wine, a bundle of sweet herbs, a little cloves and mace, cover it close, and stew it gently for two hours; in the mean time cut carrots turneps, and but [...]n onions, the same as for herrico of mutton, and boil them tender; take the venison out, strait the gravy through a sieve, and skim off the fat; put two ounces of butter into a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, pour in the gravy, and keep it [Page 228] stirring till it boils; strain off the roots and put in, season it with a little Cayan pepper and salt, and give it a boil up; put the venison in the dish, and pour the herrico sauce over it.

A Goose a la Mode.

Take a fine large goose, pick and draw it, with a sharp knife begin at the breast and take all the meat off the bones, but leave the rump on whole, and be as careful as you can not to cut the back skin; bone a large fowl the same way, boil a neat's tongue till tender, peel it, and cut it so as to fit the inside of the fowl, season them with pepper, salt, and beaten mace, put the tongue in the fowl, the fowl in the goose, and tie it round with a thick string; (if you have room put some beef marrow between [...] and goose) put it into a deep stew-pan, with two quarts of good gravy, half a pint of red wine, [...]n­dle of sweet herbs, and an onion stuck with [...]ves, cover it close, and stew it gently for two hours; when done, take out the goose, cover it over, and keep it hot; strain the gravy through a sieve, and skim off all the fat; put a quarter of a pound of but­ter into a stew-pan, melt it, and put in a large spoon­ful of flour, stir it till it is smooth, pour in the gra­vy, and keep it stirring as before; skim it clean, season it with Cayan pepper and salt put in a spoonful of ketchup, the same of lemon pickle, a veal sweetbread boiled and cut in pieces, a quarter of an ounce of truffles and morels, a gill of pickled mushrooms, an artichoke bottom or two cut in pieces, and stew them for ten minutes; put in the go [...]se again for ten more, lay it in the dish, pour the sauce and ingredients over it, and garnish with lemon and beet root.

Ducks a la Mode.

Take a couple of fine ducks, pick, draw, and singe them, cut them into quarters, pepper, salt, and flour them; put some butter into a stew-pan, and fry them of a light brown; pour the fat out of the pan, [Page 229] shake a little flour over them, put in half a pint of gravy, half a pint of red wine, a bundle of sweet herbs, four, shallots chopped fine, an anchovy boned, end a little Cayan pepper, cover them close, and stew them for twenty minutes; then take out the herbs, skim off the fat, and let the sauce be as thick as cream; put the ducks in the dish, pour the sauce over them, and garnish with lemon and beet-root.

Ducks a la Braize.

Take two ducks, pick, draw, and singe them, lard the breasts with small slips of bacon, and fill the insides with good veal force-meat; lay a layer of fat bacon at the bottom of a stew-pan, then a layer of lean beef or veal on the bacon, lay on the ducks with the larded side uppermost, put in a bundle of sweet herbs, an onion stuck with cloves, a carrot cut in pieces, two or three blades of mace, a quart of good brown gravy, with a gill of red wine, lay a layer of beef and bacon on the ducks, put them over a slow fire, with fire at the top, and braize them for one hour; then take out the ducks and keep them hot; strain the gravy through a sieve, skim off all the fat clean, put it into a stew-pan, with a piece of butter mixed with flour, a sweetbread boiled and cut in pieces, some truffles and morels blanched, some mushrooms, if fresh stewed first, if pickled washed in warm water, season, it with a little Cayan pepper, and squeeze in the juice of half a lemon; put the ducks in the dish, pour the sauce over them, and garnish with lemon and beet-root.

Duck with Green Peas.

Pick, draw, singe, and flour a duck; put half a pound of butter into a deep stew-pan; make it hot, put in the duck, and fry it of a light brown; pour out all the fat, but let the duck remain in the pan, put to it a pint of good gravy, two onions chopped small, a pint of green peas, two or three cabbage [Page 230] lettuces cut across very small and well washed, a lit­tle pepper and salt, cover them close, and stew them for half an hour, now and then giving the pan a shake; when they are nearly done grate in a little nutmeg, a very little beaten mace, and thicken it with butter mixed with flour, or the yolks of two eggs beat up in a little cream; then shake it round for a few minutes, lay the duck in the dish, pour the sauce over it, and garnish with lemon.

Duck with Cucumbers.

Prepare your duck as for duck and peas; take four large cucumbers, pare them, take out the pulp, and cut them into small pieces, with two large onions cut in slices; fry the duck, and take it out; then put in the cucumbers and onions, give them a fry, dredge some flour in, put in a pint of good gravy, a gill of red wine, and some pepper and salt, put in the duck, stew it for half an hour, skim off the fat very clean; lay the duck in the dish, pour the sauce over in, and garnish with lemon.

Sweetbreads of Veal a la Dauphin.

Take three large sweetbreads and boil them for ten minutes; make a force-meat thus; take the fresh of a small fowl, half a pound of fat and lean bacon chopped fine, and heat together in a marble mortar, season it with beaten mace, nutmeg, pepper and salt, and mix it up with the yolks of two eggs; cut your sweetbreads in such a manner as to be capable of put­ting the force-meat in them without breaking the tops, fasten it in with fine wooden skewers, and lard the sweetbreads; lay a layer of fat bacon in a stew-pan, a thin layer of veal on the bacon, and put the sweet-breads on that, season them with cloves, mace, pep­per, and salt, a bundle of sweet herbs, and a large onion sliced, upon that lay thin slices of veal and ba­con, cover it close, and put it over a slow fire for ten minutes; then pour in a quart of veal broil, cover it close, and let it stew very gently for two hours; then [Page 231] carefully take out the sweetbreads and keep them hot, strain the gravy, skim off the fat, and boil it up till it is reduced to about half a pint, put in the sweet­breads, and stew them two or three minutes in the gravy; then put them in a dish, pour the gravy over them, and garnish with lemon and beet-root.

Sweetbreads on Gerdiniere.

Take three fine sweetbreads and parboil them; take a stew pan and lay a layer of fat bacon at the bottom, and a thin layer of veal on the bacon, put the sweetbreads on with the upper side downwards, put in a pint of veal broth, two or three blades of mace, and lay layers of veal and bacon over them, cover them close, and stew them gently for one hour; in the mean time make aumlet of eggs in the follow­ing manner: take the yolks of nine eggs, beat them up well, take three pewter plates and rub them with sweet oil, put one-third of the eggs in one, colour a­nother third with the juice of spinach and put it in a plate, colour the other third with a little cochineal dissolved in brandy, put it in a plate, and cover them over with three plates; have a little boiling water in a shallow stew-pan, and put the plates in one at a time till the eggs are done; take them out of the plates and cut them into diamonds or sprigs, as you fancy; take the sweetbreads up, and put the aumlets over them in what shape you please, put them in a dish, with white cullis under them, and garnish with lemon and beet-root.

Sweetbreads a la Glaize.

Take three large sweetbreads, blanch them, and lard them with bacon, lay a layer of fat bacon at the bottom of a stew-pan, and lay a layer of veal, put in the sweetbreads the larded side uppermost, a quart of good gravy, and an onion stuck with cloves, put lay­ers of veal and bacon over them, cover them close and stew them gently for three quarters of an hour; then take out the sweetbreads, strain the gravy [Page 232] through a fine sieve, skim off the fat, and put it into a stew-pan; boil it down till it is of a strong glaze, put the sweetbreads in the larded side downwards for a few minutes, and put them over a gentle fire to take the glaze; put sorrel sauce in a dish, put the sweet­breads in, and garnish with fried sippets.

Sweetbreads au Beshemel.

Take three throat and one heart sweetbread, and boil them for fifteen minutes; rub the heart sweet­bread with the yolk of an egg, sprinkle bread crumbs over it, roast it, and cut the other into pieces; make a b [...]sh [...]n [...] as directed in the beginning of this chap­ter, put them in with some force-meat and egg-balls boiled, some pickled mushrooms washed in warm wa­ter, a few asparagus tops boiled, and give them a boil up; put them in a dish, and put the roasted in the middle; garnish with lemon and beet-root.

Turkey a la Doube.

Pick and draw your turkey, and with a sharp knife carefully bone it, stuff it with a good veal force-meat, and skewer it at the breast; put a layer of fat bacon at the bottom of a stew pan, and a layer of veal on the bacon, season it with beaten mace, cloves, nutmeg, pepper and salt, put in the turkey, with a quart of good gravy, a gill of white wine, an onion, and a bundle of sweet herbs, put layers of veal and bacon at the top, cover it close, put it over a slow fire, with fire at the top, and stew it gently for two hours; then take out the turkey, strain the gravy through a sieve, and skim off all the fat; put two ounces of but­ter into a stew-pan, melt it, and put in a spoonful of flour, stir it till it is smooth, and pour in the gravy, keeping it stirring all the time; then put in a sweet­bread cut in pieces, some fresh mushrooms stewed, or pickled ones, some force-meat balls, truffles and mo­rels, seasoned with Cayan pepper and salt: put in the turkey, stew it for ten minutes, and squeeze in the juice of a lemon; put the turkey in a dish, pour [Page 233] the sauce and ingredients over it, and garnish with lemon and beet-root.

Turkey a la Braize.

Pick and draw a turkey, bone it, and make the fol­lowing force-meat; take the flesh of a fowl, a pound of lean veal, and half a pound of beef-suet, chop it small and beaf it in a mortar, with parsley, sweet herbs, lemon-peel shred fine, and a few crumbs of bread, season it with beaten mace, nutmeg, pepper and salt, mix it up with the yolks of two eggs, and stuff the turkey with it, skewer up the breast, dip the breast into boiling water, and lard it; lay a layer of fat bacon at the bottom of a stew-pan, and a layer of veal on the bacon, put the turkey on the larded side uppermost, put in a quart of gravy, a gill of white wine, some cloves and mace, and a bundle of sweet herbs, put a layer of veal and bacon over it, cover it close, and stew it gently for two hours; (put fire o­ver as well as under it) then take out the turkey, strain off the gravy, and skim off the fat; put a little butter into a stew-pan, melt it, put in a spoonful of flour, and stir it till it is smooth; then pour in the gravy, boil it till it is quite smooth, and put in some mushrooms, truffles, and morels, artichoke bottoms, force-meat and egg-balls, put in the turkey, season it with Cayan pepper and salt, squeeze in the juice of a lemon, and boil it up for ten minutes; put the tur­key in a dish, pour the sauce over it, and garnish with lemon and beet-root.

Turkey a la Glaize.

Prepare your turkey the same as for a la braize, and when it is stewed enough take it up and keep it hot; strain off the gravy, take off the fat, and boil it in a large stew-pan till it is of a fine glaze; lay the breast of the turkey in to take the glaze, put for­rel sauce in a dish, with the turkey on it, and gar­nish with fried sippets.

Peregoe Turkey.

Take a turkey of about eight or nine pounds weight, draw and finge it, season the inside with pepper, salt, and mace, sweet herbs and parsley shred fine, stuff the belly and breast with good veal force­meat, and truss it as for roasting; cut a slit down each side of the breast, fill it full of green truffles washed clean and cut in slices, put it into a deep dish, sprinkle a little Cayan pepper over it, pour on it a pint of Madeira wine, and let it lay in it all night; the next day butter a sheet of paper, and tie it over the breast to keep in the truffles, roast it one hour and a half, baste it a little with the wine, and then with butter; put the rest of the wine into a stew-pan, with a little good brown gravy, some but­ter mixed with flour, a spoonful of India soy or mushroom ketchup a little pepper and salt, and the juice of half a lemon; stew it for fifteen minutes, baste the turkey, then take it up, take off the paper, put it into a dish, pour the sauce under it, and gar­nish with lemon.

Fowl a la Braize.

Take a fine fowl, draw and singe it, truss it with the legs turned into the belly, season it both inside and out with beaten mace, nutmeg, pepper and salt; lay a layer of fat bacon at the bottom of a stew-pan, then a layer of veal, and afterwards the fowl; put an onion stuck with cloves, a bundle of sweet herbs, a piece of carrot, and a layer of veal and bacon over it, and some thin slices of lean beef over all, cover it close and sweet it over a slow fire for five mi­nutes; then pour in a pint of broth, cover it close and stew it gently for one hour; take out the fowl, strain the gravy through a sieve, and skim off, all the fat; then put it into a stew-pan, with a little butter mixed with flour, a spoonful of brown­ing, a few cocks-combs, mushrooms, truffles and morels, artichoke bottoms, or asparagus tops boiled, and stew it up; then put in the fowl, make it hot, [Page 235] season it with pepper and salt, and squeeze in the juice of a lemon; when all is ready, put the fowl in a dish, pour the sauce over it, and garnish with lemon and beet-root.

Fowl a la Farce.

Take a large fowl, pick and draw it, slit the skin down the back, and carefully take it off, pick all the meat clean off the bones, and mince it very small, with [...] a pound of beef-suet, half a pint of oysters blanch­ed and bearded, two anchovies, a shallot, a few bread-crumbs, some sweet herbs, parsley, and lemon-peel shred fine, season it with a little mace, pepper, and salt, mix it all up with the yolks of eggs, lay it on the bones, put the skin on again, and few it up, lie some slices of fat bacon over it very tight, put some skewers through it, and roast it one hour; take half a pint of brown cullis, put it into a stew-pan, with some cocks-combs, mushrooms, truffles and mo­rels, and give it a boil up; when the fowl is done, put the sauce in the dish, take the bacon off the fowl, put it one the sauce, and garnish with lemon and beet-root.

Fowl a la Glaize.

Take a fine fowl, pick, draw, and singe it, truss it as for boiling, lard the breast, stuff the inside with good force meat, and the breast likewise; lay a lay­er of bacon at the bottom of a stew-pan, and a layer of veal on the bacon, put in the fowl the breast up­permost, a bundle of sweet herbs, a little mace, an onion stuck with cloves, and a pint of good gravy, put a layer of veal and bacon over it, cover it close and stew it for one hour; then take up the fowl, strain the gravy through a sieve, skim off the fat very clean, put it into a stew-pan again, boil it till it is of a strong glaze, and put the fowl in, with the breast downwards, to take the glaze; have the following sauce ready; take half a pint of fresh mushrooms, put them into a stew-pan with a little butter, and stew them over a slow fire for five minutes, then put in half a pint of white cullis, some truffles and morels, [Page 236] cocks-combs, an artichoke bottom cut in pieces, and give them a stew for ten minutes; put it into a dish, put the fowl on breast upwards, and garnish with fried sippets, or lemon and beet-root.

Pullets a la Sainte Menchout.

Take two fine pullets, pick, draw, and singe them, truss the legs in the bodies, slit them down the back, spread them open on the table, and take out the [...]high bones, beat them well with a rolling pin, and season them with beaten mace, nutmeg, pepper, salt, and sweet herbs shred fine; take a pound and a half of loan veal, cut it into thin slices, and lay it in a stew-pan of a convenient size to hold the pullets in, cover it, set it over the stove, and when it begins to stick to the pan shake the pan about till it is of a fine brown; then put in as much broth as will stew the fowls, stir it together, and put in an onion, a little whole pepper, and half a pound of lean ham or bacon; then lay in the pullets, cover them close, and stew them for half an hour; then take them up, rub the tops with the yolks of an egg, and sprinkle bread­crumbs over them; put them on a gridiron over a clear fire, and broil them of a fine brown on both sides; strain the gravy, skim off the fat, boil it till there is just enough for sauce, thicken it with butter mixed with flour, and put in a gill of pickled mush­rooms, a spoonful of ketchup, a little browning, a little pepper and salt, and boil it till it is smooth; put the pullets in the dish, pour the sauce over them, and garnish with lemon and beet-root.

To Marinate Fowls.

Take a fine large fowl or two middling-sized once, and raise the skin from the breast-bone with your finger; then take a veal sweetbread blanched, a do­zen oysters blanched and bearded, a gill of fresh mushrooms, one anchovy, all chopped fine, a few sweet herbs, parsley, and lemon-peel shred fine, sea­son it with pepper, salt, and beaten mace, mix the [Page 237] ingredients with the yolk of an egg, stuff it in be­tween the skin and the flesh, (but do it very gently, for fear you should bread the skin) stuff the body full of oysters well washed and bearded, and lard the breast with bacon, put skewers in as for roasting, spit it, paper the breast, and roast it three quarters of an hour; when done, put it into a hot dish, and put good gravy under it, garnish with lemon and beet-root.

A small turkey may be dressed the same way.

Fowls Frangas Incopadas.

Take a pound of loan ham or gammon of bacon cut in thin slices, two onions cut in thin slices, four shallots, with two quarts of water, a little beaten pepper, cloves, and mace, and a penny worth of saf­fron, stew it gently till it is reduced to three pints, and strain it through a sieve; cut two fowls as for a fricassee, put them into a stew-pan with the broth, and stew them till they are tender; mix two spoons­ful of flour with two of vinegar, beat it up with some of the liquor till it is quite smooth, then mix the whole together, season it with Cayan pepper and salt to your palate, and boil it gently for ten minutes; put sippets in a soup-dish and put it over them.

You may add force-meat and egg-balls if you think proper.

You may make a frangas incopadas of veal, in the form of olives, instead of fowls.

Chickens a la Braize.

Take two fine chickens, truss them in the same manner as for boiling, singe them, and lard the breasts, season them inside and out with beaten mace, pepper, and salt; lay a layer of fat bacon at the bot­tom of a stew-pan, and a layer of veal over the bacon, put in the chickens the larded side uppermost, with an onion stuck with cloves, a bundle of sweet herbs, a piece of carrot, and a quart of veal broth; put a layer of veal and bacon over, cover them close, and [Page 238] stew them gently for three quarters of an hour; (put fire over as well as under them) have ready a ragou made thus: take a pint of brown cullis put into a stew-pan, with a veal sweetbread boiled and cut in pieces, a few fresh mushrooms stewed, truffles and morels, cocks-combs, force-meat and egg-balls boil­ed, an ox-palate boiled tender and cut in pieces, and stew them together for ten minutes; take up the chickens, lay them in a dish, cover them over to keep hot, strain the gravy through a sieve, skim off all the fat, pour half a pint into the ragou, and give it a boil up; then pour it over the chickens, and garnish with lemon and beet-root. Or you may make your sauce thus: take the gravy the chickens were stewed in, strain it, and skim off the fat, put it into a stew-pan, with half a pint of oysters blanched and beard­ed, and the oyster liquor strained, a glass of white wine, some pepper and salt, and a piece of butter mixed with flour; boil it up till it is thick and smooth, squeeze in the juice of half a lemon, pour it over the chickens, and garnish with lemon and beet-root.

Chickens Chiringrate.

Take two chickens, pick, draw, and singe them, cut off the feet, and break the breast-bones flat with a rolling-pin, but take care you do not break the skins, flour them, and fry them of a fine brown in fresh butter; then drain all the fat out of the pan, but leave in the chickens, cut a piece of lean beef in thin slices and lay over them, with a pound of loan veal in the same manner, a little mace and whole pepper, an onion stuck with cloves, a bundle of sweet herbs, and a piece of carrot, pour in a quart of boil­ing water and a gill of white wine, cover them close and stew them for half an hour; then take up the chickens, put them in a dish, cover them over, and keep them hot; let the gravy boil till it is rich and good, then strain it off, skim off all the fat, put it into your stew-pan again, with a gill of pickled mushrooms, [Page 239] season it with pepper and salt, put your chickens in again, and give them a boil up; put them in a dish, pour the sauce over them, and gar­nish with lemon and some slices of cold ham broiled.

Chickens Surprize.

Take two small chickens and half roast them, take all the lean from the bones, cut it in thin slices about an inch long, mix it up with six or seven spoons­ful of cream and a piece of butter rolled in flour as big as a walnut, give it a boil up, and set it to cool; then cut six or seven slices of bacon thin and round, place them in a patty-pan, and put some good veal force meat on each side, work them up in the form of a French roll, with the yolk of a raw egg, in your hand, but leave a hollow place in the middle; put in your chickens, cover them with some of the same force meat, and rub it smooth with your hand and the yolk of an egg; make them as high and as big as a French roll, sprinkle some fine bread-crumbs over them, put them on a baking tin, and bake them three quarters of an hour; (but mind you place them so as not to touch one another, and lay the [...]a in such a manner that they will not fall flat in the baking; or you may form them with a broad kitch­en knife on your dresser, and put them on the plate or dish you intend to bake them on) when they are done take them out, put them in a dish, stick a leg of one of the chickens in the middle of the roll you intend to send up, and let your sauce be gravy thickened with butter, and the juice of a lemon. This is a pretty side dish for either summer or winter.

Artificial Chickens or Pigeons.

In order to do this, you must take the flesh of a large fowl, lean veal, or lamb, and to a pound of flesh put half a pound of beef or veal suet, and half a pound of fat bacon chopped together very fine, beat it in a marble mortar, with some crumbs of [Page 240] bread, a little parsley, thyme, and lemon-peel shred fine, season it with beaten mace, pepper and salt, and mix it up with the yolks of eggs; then make it into the shape of chickens or pigeons, put them on a tin plate, and stick in two feet to make them look like real ones, (chickens feet for chickens, and pi­geons feet for pigeons) rub them over with the yolk of an egg, sprinkle bread crumbs over them, (take care they do not touch one another) and bake them of a light brown; put them in a dish, with a little good gravy under them, or send them up dry, and garnish with lemon and beet-root.

P [...]lied Chickens.

Take two chickens, and either boil or roast them just fit for eating, cut off the legs, rumps, and pinions, rub them over with the yolks of eggs, sprinkle bread-crumbs on them, and broil them over a clear fire of a nice brown; pull the skin off the remaining part, take all the flesh off the bones, pull or cut it about as thick as a straw, and an inch and a half long; have a gill of cream boiling, with a little butter and salt in it, put in the white meat, and the gravy that run from the chickens, and give it a toss up; then put it into a dish, the rumps in the middle, and the legs and pinions round it.

Pigeons a la Doube.

Pick draw, and singe six pigeons, truss them as for boiling, stuff the insides and crops with good force-meat, and flatten the breast; put a layer of fat bacon at the bottom of a stew-pan, and a layer of lean beef over the bacon, put the pigeons on, with a quart of good gravy, a bundle of sweet herbs, an onion stuck with cloves, a little mace, pepper and salt, put a layer of beef and bacon over them, cover them close, put them over a slow fire, with fire at the top of the stew-pan, and stew them for three quarters of an hour; then take them out, strain the gravy through a sieve, skim off all the fat, [Page 241] put it into a stew-pan, with a piece of butter mixed with flour, a gill of white wine, a few fresh or pickled mushrooms, truffles and morels, force-meat balls, and the yolks of six hard eggs, season it with Cayan pepper and salt, put the pigeons in, cover them close, and stew them gently for half an hour; then skim the fat off clean, squeeze in the juice of a lemon, and shake them about; put the pigeons in a dish, pour the sauce over them, and garnish with lemon and beet-root.

Pigeons au Poire.

Take six pigeons and bone them, stuff them, with good force-meat, and make them in the shape of a pear, with one foot stuck in the small end to look like the stalk, rub them over with the yolk of an egg, sprinkle bread crumbs on them, and fry them of a fine brown in a pan of boiling hot beef­dripping; put them on a sieve to drain, then put them into a stew-pan, with a pint of gravy, a gill of white wine, an onion stuck with cloves, and a bundle of sweet herbs, cover them close, and stew them for half an hour; then take them, the onion and sweet herbs out, skim the fat off the gravy, put in some butter mixed with flour, a spoonful of ketchup, the same of browning, some truffles and morels, pickled mushrooms, two artichoke bottoms cut in six pieces each, and a few force-meat and egg-balls; season it with Cayan pepper and salt, put in the juice of half a lemon, and stew it five minutes; then put in your pigeons, make them hot, lay them with the stalk­end inwards and the breast outwards, pour the sauce over them, and garnish with lemon and beet-root.

Pigeons stoved.

Take six pigeons, pick, and truss them with the legs in the sides: take a fine cabbage lettuce, cut out the heart, wash it clean, and chop it very fine, mix it with good force-meat, force the inside of the pigeons and the lettuce, tie the lettuce across [Page 242] to keep in the force-meat, and fry it of a light brown in fresh butter; pour out all the fat, lay the pigeons in round the lettuce, season them with beaten mace, pepper and salt, and put in half a pint of Rhenish wine, cover them close, and stew them five or six minutes; then put in a pint of good gravy and a piece of butter mixed with flour, cover them close, and stew them half an hour; uncover them, skim off all the fat very clean, squeeze in the juice of half a lemon, and give them a shake round; put the lettuce in the middle of the dish, the pigeons round it, pour the sauce over all, and garnish with pickled red cabbage.

For a change, you may stuff the pigeons with force-meat; cut two or three cabbage lettuces in quarters, and stew with them as above; lay the let­tuce between each pigeon in the dish, and pour the sauce over them.

Pigeons Surtout.

Truss six fine pigeons for roasting, and stuff the insides with force-meat, then put a thin slice of fat bacon on the breasts, and a thin slice of veal over that, seasoned with mace, pepper and salt; tie the veal and bacon on with packthread, put them on a bird spit, and tie them on another, rub them all over with yolks off eggs, and sprinkle bread-crumbs and sweet herbs on them, roast them and baste them well with butter; when they are done take them up, cut off the packthread, lay them in a dish, and have good gravy, with mushrooms, truffles and morels stewed in it, pour it in the dish but not over the pigeons, and garnish with lemon and beet-root.

Pigeons Compote.

Take six young pigeons and truss them as for boiling, stuff the insides and the crops with a light force-meat, and lard the breasts, put them into a stew-pan with a quart of brown cullis, and stew them for one hour; put in a few pickled mushrooms, truffles and morels, two artichoke bottoms cut in pieces, the yolks of six hard eggs, season them with [Page 243] Cayan pepper and salt, and give them a stew for five minutes; then put the pigeons in the dish, pour the sauce over them, and garnish with lemon and beet-root.

French Pupton of pigeons.

Take a tin or copper patty-pan and butter it; make a large piece of savory veal force-meat, roll a sheet out like a paste and put in, lay a thin layer of fat bacon on the force-meat, then put in squab pi­geons, as many as you want to fill the patty-pan, and season them with pepper and salt; lay over them a sweetbread cut in slices, asparagus tops, mushrooms, cocks-comb, and an ox-palate boiled tender and cut in pieces, with the yolks of six hard eggs; roll ano­ther piece of force-meat and put over, close it like a pie, ornament the top as you please, and bake it in a gentle oven for two hours; when it is done slip it into a dish, make a hole in the top, pour half a pint of good gravy in, and send it up hot to table.

Pigeons transmographied.

Take four pigeons, cut off their legs, and truss them as neat as you can, season them with pepper and salt; take a pound of butter and rub it in a pound of flour, make it into a stiff paste, and roll each pigeon in a piece of paste; tie them separate in a cloth, so as the paste will not break, boil them one hour and a half in a large pot of water; then take them up, untie them, take care that they do not break, lay them in a dish, and pour in a little gravy. You may leave the gravy out, for when they are cut there will be plenty of gravy.

Pigeons in Fricandeux.

Take four fine large pigeons, truss them as for roasting, stuff the insides with force-meat, cut off the pinions and feet, and lard the breasts; lay a layer of fat bacon at the bottom of a stew-pan, and [Page 244] a layer of veal on the bacon, put in the pigeons, with a pint of gravy, a gill of white wine, a little beaten mace, pepper, and salt, and a bundle of sweet herbs, put a layer of veal and bacon at the top, cover them close, put fire under and over them, and stew them for one hour; then take out the pigeons, strain off the gravy, skim off the fat, put the gravy into a stew-pan, and boil it till there is just enough for sauce, put in the pigeons breast-side downwards, and give them a boil up for five minutes; then put them in a dish breast upwards, pour the sauce over them, and garnish with lemon and beet-root.

You may put a few large truffles and the yolks of four hard eggs into the sauce, and lay them round the pigeons in the dish.

Pigeons with a Farce.

Take four or six large pigeons, make a farce with the livers minced small, as much beef-suet or marrow, a few bread-crumbs and hard eggs, of each an equal quantity, season it with beaten mace, nutmeg, pepper, and salt, sweet herbs chopped fine, and mix them all together with the yolk of an egg; then cut the skin of your pigeons between the legs and the bodies, and with your finger very carefully raise it from the flesh, but take care you do not break it, then put in the farce, truss the legs close, to keep it in, spit, roast, and baste them well with butter; save the gravy which runs from them, and mix it up with a little red wine and some of the farce, (if not enough for sauce put in a little made gravy) a little nutmeg, pepper and salt, thickened with the yolk of an egg beat up, and give it a boil; lay the pigeons in a dish, pour the sauce in it, and garnish with doubled parsley.

Pigeons a la Souffel.

Take four large pigeons and bone them, stuff them with veal force-meat, put them into a stew-pan with a pint of veal gravy, cover them close, and [Page 245] stew them gently for half an hour; then take them out and let them stand a little time, rub them over with the yolk of an egg, wrap them up in good veal force-meat, rub it over with the yolk of an egg, and fry them brown in a large pan of beef­dripping, put them on a sieve before the fire to drain, take the gravy they were stewed in, skim off the fat, thicken it with butter mixed with flour, and season it with pepper and salt, beat up the yolk of an egg in a little cream and put in, and shake it one way for a minute; put the pigeons in the dish, strain the sauce over them, and garnish with fried parsley.

You may leave out the egg and cream, and put in a spoonful of browning, one of ketchup, and one of lemon pickle, if you think proper.

Pigeons in Pimlico.

Take five large pigeons, pick, draw, truss, and singe them; take the livers, with some fat and lean ham or bacon, mushrooms, a few truffles, parsley, and sweet herbs, all shred fine, seasoned with pepper and salt, mix it up with the yolks of two raw eggs, stuff the bellies with it, roll them in a thin slice of veal, and over that a thin slice of bacon, put white paper only over all, tie it on with packthread, put them on a small spit, and roast them for one hour, but mind and baste them well with butter: in the mean time make for them a ragou thus: put half a pint of good gravy into a stew-pan, with a glass of white wine, some truffles, fresh mushrooms, and parsley chopped small, little pepper and salt, thicken it with a piece of butter mixed with flour, and stew it for a quarter of an hour; when they are done take them up, take off the paper, put them in a dish, pour your sauce over them, and garnish with six force-meat pet [...]it patties.

Jugged Pigeons.

Pick and draw six pigeons, but do not wash them boil the livers a minute or two, then take them [Page 246] out, mince them small, and bruise them with the back of a spoon, mix them with the yolks of two hard eggs, parsley, and lemon-peel shred very fine, as much beef-suet as liver shaved very fine, the same quantity of crumbs of bread, seasoned with pepper, salt, and grated nutmeg, work it up with a raw egg and a little fresh butter, stuff the crops and bellies with it, sew up the necks and vents, then dip your pigeons in warm water, and season them with pepper and salt as for a pie, put them in a jug, with a head of cellery, a bundle of sweet herbs, a few cloves and mace beat fine, and a gill of white wine, tie them down close with strong paper, and put the jug into a pot of cold water up to the top, but not to run in or wet the paper, put a tile over the jug, and boil them gently for three hours; then take them out of the jug, strain the liquor into a stew-pan, put in a little butter mixed with flour, give it a boil up till it is thick, pour it over the pigeons, and garnish with lemon.

Pigeons a la Italienne

Take four young full-grown pigeons, pick, draw, and truss them, put a gridiron over a clear fire, put them on, and turn them round two or three times for two minutes; then take them off, tie the legs to the bodies, that they may be round and tight; take a stew-pan, and lay at the bottom and round the sides some slices of veal and ham, put the pigeons in, and sprinkle them with pepper and salt, put in some blades of mace, a sprig of basil, some coriander-seeds, some slices of lemon, and oni­on, a little garlick, a glass of strong white wine, and half as much oil; then lay over them some slices of ham and veal, cover them close, put them on a slow fire, and stew them one hour; in the mean time make a ragou thus, cut some fresh mushrooms and champinions small, put a gill of oil into a stew-pan, a little garlick and shallot chopped fine, with the mushrooms and champinions, and sot them over the [Page 247] fire one minute; then pour in some veal gravy, a glass of white wine, little essence of ham, and let all these heat together; then put in a sliced lemon, stir it about, and skim off the fat; then put the ragou into a [...] tinned stew-pan, take the pigeons out of the stew-pan they were stewed in and wipe them, that they may be quite dry, put them into the ragou, make them quite hot, put them into a dish, and garnish with lemon.

Partridges a la Braize.

Take two brace of partridges, truss the legs into the bodies, lard the breasts, season them with pepper, salt, and a little beaten mace; take a stew-pan, lay slices of fat bacon at the bottom, then thin slices of veal and beef, a piece of carrot, an onion cut in slices, a bundle of sweet herbs, a little mace and whole pepper, lay the partridges in with the breasts upwards, lay some slices of veal and beef over them, and strew chopped parsley on them, cover them close, and put them over a slow fire for ten minutes; give your pan a shake, pour in a pint of boiling water and a gill of white wine, cover it close, and stew it a little quicker for half an hour; then take out the birds, strain the liquor off, and skim off the fat, put it to a pint of good brown cullis, with a sweetbread cut in pieces, some truffles and morels, cocks-combs, two or three fowls livers if you can get them, two artichoke bottoms cut in pieces, aspa­ragus tops boiled, and mushrooms, fresh or pickled, stew them for a quarter of an hour, then put in the partridges, make them hot, squeeze in the juice of half a lemon, put the partridges in the dish breasts upwards, pour the ragou over them, and garnish with lemon and beet-root.

Partridge Panes.

Take two partridges and roast them, parboil a large fowl, pick the flesh off the bones and chop it fine, with half a pound of fat bacon boiled, a few [Page 248] fresh mushrooms, truffles and morels, two artichoke bottoms boiled tender, season it with beaten mace, nutmeg, pepper and salt, some sweet herbs and par­sley chopped fine, soak the crumb of a penny loaf in hot gravy, and mix all well together with the yolks of four eggs; make your panes on white pa­per of any shape or figure you fancy, the thickness of an egg, and at a proper distance from one ano­ther, rub them over with the yolks of eggs, sprinkle bread-crumbs over them, and bake them a quarter of an hour in a quick oven; when they are done put them in a hot dish, with good gravy under them.

Pheasants a la Braize.

Take a brace of pheasants, pick, draw, and truss them as for boiling, lard the breasts, and stuff the insides with good force-meat; lay a layer of bacon at the bottom of a stew-pan, and a layer of veal on the bacon, put on the pheasants breasts up­permost, with a bundle of sweet herbs, an onion stuck with cloves, a quart of good gravy, a gill of red wine, a little beaten mace, pepper and salt, put a layer of veal and bacon at the top, cover them close, set them over a gentle fire, put fire at the top, and let them braize gently for one hour and a half; then take out the pheasants, strain the gravy through a sieve, and skim the fat off clean; put about two ounces of butter into a stew-pan, melt it, put in a spoonful of flour, stir it till it is smooth, pour in the gravy and boil it till it is smooth; then put in a sweet­bread, boiled and cut in pieces, and artichoke bottom cut in pieces, a few truffles and morels, fresh mush­rooms stewed, or pickled ones, some asparagus tops boiled, if you have them, the yolks of four hard eggs, and a dozen force-meat balls boiled, stew them all together for fifteen minutes; then put in the phea­sants and make them hot, squeeze in the juice of half a lemon, put them in a dish breasts upwards, [Page 249] pour the sauce and ingredients over them, and gar­nish with lemon and beet-root.

Florendine Hare.

Take a full-grown hare and hang it up four or five days, then case it, leave the ears on whole, take out all the bones except the head, lay the hare on the dresser, and put in the following force-meat: take half a pound of lean veal, half a pound of fat bacon, beat it well in a mortar, with the crumb of a penny loaf, the liver shred fine, and anchovy, a little parsley and sweet herbs shred fine, season it with pepper and salt, mix it up with a glass of red wine and the yolks of two eggs, put it into the hare's belly, roll it up to the head, and skewer it with the head and ears leaning back, tie it with packthread as you would a collar of veal, wrap it in a cloth, and put it into a stew-pan with two quarts of water, stew it one hour and a half, and when the liquor is reduced to one quart, put in a pint of red wine, a spoonful of lemon pickle, one of ketchup, and one of browning; then take out the hare and keep it hot, stew the liquor till it is reduced to a pint, thicken it with butter mixed with flour, season it with Cayan pepper and salt; take the hare out of the cloth, untie it, and lay it in a dish, pull the jaw-bones out, stick them in the eyes, and a sprig of myrtle in the mouth, pour the sauce over it, and garnish with fried force-meat balls.

To scare a Hare.

Case a fine hare, truss and stuff it the same as for roasting, lard it, put it into a long stew-pan or fish­kettle, with two quarts of good gravy, one of red wine, a lemon cut in two, a bundle of sweet herbs, a little whole pepper, salt, nutmeg, and a few cloves, cover it close, and stew it over a slow fire till it is three parts done; then take it up, put it into a dish, and strew it over with crumbs of bread, sweet herbs chopped fine, some lemon-peel grated, and half a nut­meg grated, set it before the fire and baste it with but­ter, [Page 250] keep turning the dish round till it is of a fine brown: in the mean time take about a pint of the gravy it was stewed in free from sat, thicken it with butter mixed with flour, take six eggs boiled hard and chopped fine, six pickled cucumbers cut in thin slices, and mixed with the sauce, pour it in the dish, and put the hare in; garnish with water-cresses.

Hare Civet.

Case and bone the hare, make gravy of the bones and a pound of lean beef, stew the head whole in the gravy, cut one half into thin slices, and, the other half in pieces an inch thick, flour and fry them quick in fresh butter, in the same manner as collops; put a pint of the gravy into a pan, a spoonful of made mus­tard, a little elder vinegar, cover it close, and let it stew gently till it is as thick as cream; split the head in two, lay the hare in the dish, and put the head in the middle; garnish with lemon and beet-root.

Rabbits Surprise.

Take two half-grown rabbits and roast them, cut off the heads close to the shoulders and the first joints, then take all the lean meat off the back bones, cut it small and toss it up with six or seven spoonsful of cream or milk, and a piece of butter as big as a wal­nut mixed with flour▪ a little grated nutmeg and salt, shake all together till it is as thick as good cream, and set it to cool; then make a force-meat with a pound of lean veal, a pound of suet, as much crumbs of bread, two anchovies chopped fine, and beat all in a marble mortar, with a little lemon-peel, parsley, and sweet herbs shred fine, season it with pepper, salt, and grated nutmeg, mix it up with the yolks of two raw eggs, place it all round the bones of the rabbits, leaving a long trough in the back-bone open, so that it will hold the meat you cut out with the sauce, pour it in and cover it with force-meat, smooth it all over with your hands as well as you can with a raw egg, square it at both ends, and sprinkle on some fine bread▪ [Page 251] crumbs; butter a mazarine or pan, take them from the dresser where you formed them, place them on it very carefully, and bake them three quarters of an hour till they are of a fine brown; then put them in a dish, and let your sauce be gravy thickened with flour and butter, and the juice of a lemon, pour the sauce in the dish; garnish with Seville orange cut in quar­ters, and send it up for a first course.

Rabbits in Cassorole.

Take two young rabbits and cut them in quarters, (you may lard them or not, as you think proper) shake some flour over them, and fry them of a light brown with fresh butter; then put them into and earthen pipkin, with a quart of good broth, a gill of white wine, a little pepper and salt, a bundle of sweet herbs, and about two ounces of butter mixed with flour, co­ver them close, and stew them for half an hour; skim them clean, take out the sweet herbs, then dish them up, pour the sauce over them, and garnish with Se­ville orange; notch and cut in slices the peeling that is cut off, and lay it between the slices of orange.

Florendine Rabbits.

Take three young rabbits, skin them, but leave on the ears, wash them, dry them with a cloth, and carefully take out all the bones, but leave the head whole, stuff and treat them in the same manner as a hare florendine, and boil them one hour; have rea­dy a white sauce, made with a pint of veal gravy, a little anchovy liquor, thickened with butter mixed with flour, beat up the yolk of an egg in a gill of cream, grate a little nutmeg in, and put it to the gra­vy; let it simmer two or three minutes, but not boil, and squeeze in the juice of half a lemon; put the rab­bits in the dish, pour the sauce over them, and garnish with Seville orange cut in slices or quarters.

Portugal Chickens.

At a time of the year when chickens are scarce, [Page 252] take two young rabbits, skin them, cut off the heads, turn the backs upwards, and two of the legs on the rabbit stripped to the claws, truss them with skewers like chickens, lard and roast them; put them in a dish, with good gravy under them, and garnish with lemon and beet-root, with parsley and butter and gra­vy in boats.

Currey of Chickens.

Take two chickens, skin them, cut them up as for a fricassee, wash them clean, and stew them in a pint and a half of water for about five minutes; then strain off the liquor and put the chickens in a clean dish; chop three large onions small, and fry them in two ounces of butter, then put in the chickens, and fry them together till they are both brown; get a bottle of curry powder, strew it over the chickens when frying, pour in the liquor they were stewed in, and stew them for half an hour; if it is not seasoned high enough, put in a little Cayan pepper, as sometimes the currey powder is not hot enough, and squeeze in the juice of a lemon; then dish them up, with the sauce over them, and garnish with lemon.

Wash and pick a pound of rice, put it into two quarts of boiling water, with a piece of butter and a little salt, and boil it gently till it is tender; then strain it in a cullender, put it before the fire for ten minutes to drain and dry; have six eggs boiled hard, put the rice in a dish, garnish it with the eggs cut in two, and send it up with the currey.

Larks Pear Fashion.

Take twelve larks, truss them close, and cut off the legs, season them with beaten cloves, mace, pep­per, and salt, wrap them up in good veal force-meat, and shape them like a pear, sticking one leg at the small end like the stalk, rub them over with the yolk of an egg, and sprinkle bread crumbs over them; butter a dish, put them in, and bake them half an [Page 253] hour; put them into a hot dish, with gravy in a boat. They are a fine garnish for large dishes.

Woodcocks or Snipes in a Surtout.

Take three woodcocks, or five snipes, take out the trails, and half roast them; make a large quantity of good veal force-meat, roll a sheet out, put it at the bottom of a dish, and lay in the woodcocks or snipes, chop the trails and throw over them; take a pint of good gravy, a gill of fresh mushrooms, a few truffles and morels, a sweetbread boiled and cut in pieces, arti­choke bottoms cut in little pieces, stew them altoge­ther for ten minutes, and shake them round often; beat up the yolks of three eggs with a little white wine, and stir altogether one way till it is thick; then take it off and set it to cool; when cold, pour it into the surtout, put in the yolks of hard eggs here and there, season it with beaten mace, pepper and salt to your taste, cover it over with force-meat, and ornament it with a knife as you fancy; rub it over with the yolk of an egg, send it to the oven, and bake it half an hour; when done, send them to table hot.

To Salmee Woodcocks or Snipes.

Take the trails out, half roast them, cut them in quarters, and put them in a stew-pan, with a little gravy, two shallots shred fine, a glass of red wine, a little salt and Cayan pepper, the juice of half a lemon, the trails chopped fine, cover them, close, and stew them for ten minutes; make a dry toast, cut it in quarters, pour the salmee over it, and garnish with lemon and beet-root.

To Salmee a Wild Duck, or any Sort of Wild Fowl.

Half roast them, and cut them up as for eating; put a gill of gravy, a gill of red wine, six shallots chopped fine, the [...] of a Seville orange or lemon, some Cayan peppe [...] [...]d salt, into a silver chaffing-dish, and set it over a lamp till it boils up; then put [Page 254] in the wild fowl, put on the cover, make it thorough­ly hot, and send it to table in the chaffing-dish. If you have not a chaffing-dish, stew it in a stew-pan, pour it into a hot dish, cover it over, and send it to table as hot as you can.

Macaroni a la Parmazan.

Take a quarter of a pound of small pipe macaroni, put it into two quarts of boiling water, with a bit of butter, and boil it till it is tender; then strain it in a sieve and let it drain, grate half a pound of Par­mazan cheese, put the macaroni into a stew-pan, with a gill of cream, two ounces of butter, a few bread-crumbs, and half the cheese, stir it about till the cheese and butter are melted; then put the macaro­ni into a dish, sprinkle the rest of the cheese over it, and with a salamander or hot iron make it of a fine brown, and send it to table as hot as possible.

A Mock Turtle.

Take a fine large calf's head with the skin on, scald it and wash it clean, and boil it three quarters of an hour; then take it up and slit it down the face, take the skin and meat off the head as whole and clean as possible, but be careful you do not break the cars, lay it on a dresser, fill the ears with force-meat, and tie them round with cloths; take out the eyes, and cut the meat from the [...]ones; peel the tongue and cut it in slices, with the fat and best parts of another head, without the skin and boiled as long as the above, cut in slices; put the slices into a stew-pan with the skin on, (the skin side downwards) three quarts of veal gravy, cover it close, and stew it gently for one hour over a gentle fire; then put in three sweetbreads boiled and cut in pieces, half a pint of fresh mush­rooms, one ounce of truffles and morels, four arti­choke bottoms, each cut in four, an anchovy boned and cut small, and seasoned hi [...] with Cayan pepper and salt; put in three pints o [...] Madeira wine, two spoonsful of ketchup, one of lemon pickle, a quarter [Page 255] of a pound of butter mixed with flour, and let it all stew half an hour longer; skim it well, squeeze in the juice of a lemon, and put in the yolks of six hard eggs; boil the two brains, cut them in square bits about as big as a large nutmeg, and dip them in a stiff butter; have a pan of hot fat, fry them of a nice brown, and put them on a sieve before the fire to drain; make a rich force-meat, roll it in a veal caul, then in a cloth, and boil it one hour; cut it in three parts, the middle piece the largest, put the meat in the dish, lay the head over it the skin side uppermost, take the cloths off the ears, put the largest piece be­tween them, and make the tops of the ears to meet round it, which is called the crown of the turtle; lay the other slices of force-meat on the narrow end, put some of the artichoke bottoms, eggs, mushrooms, and brains all over it, put the gravy boiling hot over it, and send it away as quick as possible, as it soon gets cold.

BEEF.

TAKE about six or eight pounds of the thin flank of beef, that has fat at the top, cut square, or any piece of beef that is all meat and has fat at the top, the rump will suit well, cut the meat from the bone, and flour it all over; put half a pound of butter into a stew-pan, and fry it of a nice brown all over; pour out the fat and put in two quarts of good gravy, a pint of white wine, a bundle of sweet herbs, two or three shallots, and a blade of garlick chopped fine, some whole pepper, cloves, and mace, cover in close, [Page 256] and stew it gently for four hours; then take out the beef, strain off the gravy, and skim off the fat; put four ounces of butter into a stew-pan, and melt it, put in two spoonsful of flour, and stir it till it is smooth, then with one hand pour in the gravy, and keep it stirring with the other as before; season it with Cay­an pepper and salt, put in a veal sweetbread cut in pieces, an ox palate boiled tender and cut in pieces, a gill of pickled mushrooms, half an ounce of truffles and morels blanched and washed well, two dozen force-meat balls boiled, and an artichoke bottom or two cut in pieces; then put in the beef, with a spoon­ful of elder vinegar, stew it fifteen minutes, and skim it well; put the beef in the dish, pour the sauce over i [...], and garnish with lemon and beet-root.

For variety, you may cut the white part of a do­zen heads of cellery about two inches long, boil it in water till it is tender, and put in instead of the other ingredients; or when cucumbers are in season, pare six of them, take out the cores, stew them in some of the gravy, and put them over the beef.

Ox Palates.

Take [...]our ox palates, put them into a pot of wa­ter, and boil them till the two skins will come off, take off the skins, wash them clean, cut two in square pieces and two in long pieces; take a quart of good brown cullis and put them in, with some fresh or pickled mushrooms, truffles and morels, the yolks of four hard eggs, a dozen of force-meat balls boiled, two artichoke bottoms boiled tender, and stew them for twenty minutes; put them into a hot dish, pour the sauce over them, and garnish with beet-root and lemon.

Neck of Veal.

Take the best end of a neck of veal, cut it into chops, flatten them with a cleaver, season them with beaten cloves, mace, pepper, and salt, and lard them on one side, sprinkle them over with lemon-peel, [Page 257] sweet herbs, and parsley shred fine; butter half sheets of paper, wrap them in, and broil them very gently over a clear fire for half an hour; in the mean time take a pint of brown cullis, put in tuffles and morels, pickled mushrooms, an artichoke bottom cut in pie­ces, some force-meat and egg-balls boiled, and boil them up five minutes; put it in a dish the larded side uppermost, pour the ragou over it, and garnish with fried oysters, beet-root, or lemon.

Breast of Veal.

Take about six pounds of a breast of veal, cut it in square pieces, pepper, salt, and flour it, fry it brown in fresh butter; then pour in a quart of good gravy and a gill of white wine, put in a bundle of sweet herbs, an onion chopped fine, cover it close, and stew it till it is tender; skim it well and take out the sweet herbs; if it is not thick enough, put in some butter mixed with flour, some truffles and morels, pickled or fresh mushrooms stewed, the sweetbread boiled and cut in pieces, an ox palate boiled tender and cut in pieces, some force-meat and egg-balls, squeeze in the juice of a lemon, season it with pep­per and salt to your palate, and stew it for fifteen minutes longer; put the meat in the dish, pour the ragou over it, and garnish with lemon and beet-root, fried oysters, or small patties.

Another Way.

Half roast a breast of veal, cut it in square pieces, and put it into a stew-pan, with a quart of gravy, half a pint of white wine, a bundle of sweet herbs, an onion stuck with cloves, some pepper and salt, cover it close, and stew it one hour; then take out the veal, pull the bones out, strain off the gravy, and skim it clean from fat; put a quarter of a pound of butter into a stew-pan, melt it, and put in two spoonsful of flour; stir it till it is smooth, and pour in the gravy; put in a sweetbread cut in pieces half an ounce of truffles and morels blanched and [Page 258] washed clean, some pickled or fresh mushrooms stewed, the yolks of six hard eggs, some force-meat balls, and an ox palate boiled tender and cut in pieces; stew it up for fifteen minutes, season it with Cayan pepper and salt, squeeze in the juice of a le­mon, put in the veal, and make it very hot; put the veal in a dish, pour the ragou over it, and gar­nish with lemon and beet-root.

Sweetbreads.

Take three sweetbreads and blanch them, cut two of them in square pieces, rub the other over with the yolk of an egg, and roast it of a fine brown; make a pint of brown cullis, put in the cut sweetbreads, with a gill of fresh mushrooms, a few truffles and morels, two artichoke bottoms boiled and cut in pieces, a dozen force-meat and egg-balls boiled, cover them close, and stew them gently for twenty minutes; squeeze in the juice of half a le­mon, and give them a toss; then put the ragou in the dish, the roast in the middle, and garnish with lemon and beet-root.

Leg of Mutton.

Take a small leg of Mutton, cut off the fat and skin, and cut it very thin the right way of the grain; put a quarter of a pound of butter into a stew-pan, shake a little flour over the meat and put it in, with half a lemon, half an onion chopped fine, a small bundle of sweet herbs, a little mace, pepper, and salt, and stir it a minute or two; then put in as much gravy as will moisten it, mince an anchovy small, mix it with a little flour and butter, and put in, stir it well together over the fire for six minutes, then throw in a few whole capers, take out the sweet­breads, and put it in a hot dish.

Livers.

Take six large fowl livers and one turkey liver, [Page 259] pick out the galls and throw them into cold water; take the six livers and put them into a stew-pan, with half a pint of gravy, a gill of fresh mushrooms cut small, six cocks-combs or stones, a few truffles boiled, a spoonful of ketchup, a little pepper and salt, a piece of butter mixed with flour as big as a chesnut, cover them, and stew them for fifteen mi­nutes; butter a piece of paper, wrap the turkey's liver in it, and broil it of a fine brown [...]ake off the paper, put it in the middle of a dish, the stewed livers round it, pour the sauce over all, and garnish with lemon and beet-root.

Pigs Feet and Ears.

Take two pigs feet and two ears, scald them, split the feet in two, and put a bay leaf between, tie them up, and boil them till they are tender; boil the ears for a quarter of an hour, then cut them in slips about two inches long and as thick as a quill, put them into a stew-pan, with a pint of good gravy, an onion chopped fine, and stew them till they are tender; season them with pepper and salt, and put in a piece of butter mixed with flour, a spoonful of mustard, and a little elder vinegar, stew them five minutes longer, and skim them; rub the feet over with the yolk of an egg, sprinkle bread-crumbs on them, and fry them in plenty of fat, or broil them of a nice brown; put the ears in a dish, and lay the feet round them.

Lamb.

Take a small fore-quarter of house lamb, cut off the knuckle-bone, take off the skin, lard it with ba­con, and half roast it; then put it into a stew-pan, with a quart of brown cullis, a pint of fresh mush­rooms, some truffles and morels, two or three lamb's sweetbreads, cover it close, and stew it one hour ve­ry gently; fry a dozen oysters and a dozen force-meat balls, lay the lamb in the dish, skim the fat clean from the ragou, pour it over the lamb, lay the [Page 260] oysters and balls round, and garnish with water­cresses.

Lamb another Way.

Cut a rib of lamb in six or eight pieces, season them with beaten mace, cloves, pepper, and salt, put a quarter of a pound of butter into a stew-pan, flour the lamb, and fry it of a light brown; dust in some flour, and put in a pint and a half of gravy, a gill of white wine, a bundle of sweet herbs, half a pint of fresh mushrooms, a few truffles and morels, a spoonful of ketchup, cover it close, and stew it till it is tender; then skim the fat off very clean, season it with Cayan pepper and salt, squeeze in the juice of half a lemon, and let it simmer up; then put the lamb in the dish, pour the sauce over it, lay a dozen fried force-meat balls round it, and garnish with lemon and beet-root.

Breast of Lamb.

Take a breast of lamb, season it with beaten cloves, mace, pepper, and salt, flour it, and fry it of a light brown in fresh butter; put in a pint of gravy, a glass of white wine, an onion, a bundle of sweet herbs, cover it close, and stew it half an hour; then take out the lamb, sweet herbs, and onion; skim off the fat, put in a little butter mixed with flour, a few pickled mushrooms, truffles and morels, season it with pepper and salt, squeeze in half a lemon, boil it up, put in the lamb, and make it hot; then put it in a dish, pour the sauce over it, lay fried force-meat balls round it, garnish with lemon and beet-root, and send it for a side-dish.

Neat's Tongue.

BOIL a fresh neat's tongue till it is tender, peel it, cut it into thin slices, flour it, and fry it in fresh butter; pour out the butter and put in a pint of white gravy, a glass of white wine, a bundle of sweet herbs, an onion, a little beaten mace, pepper and salt, and simmer all together half an hour; then take out the tongue, strain off the gravy, and put it into the stew-pan again; beat up the yolks of two eggs, a little grated nutmeg, a piece of butter as big as a walnut mixed with flour, put in the flour and but­ter, shake it about till the butter is melted, then the eggs, and shake it together about a minute; put it into the dish, and garnish with lemon and beet-root.

Ox Palates.

Take four ox palates, wash them well, and boil them till they are tender; take the skins off, cut them in square pieces, and put them into a stew-pan, with a pint of veal broth, a bundle of sweet herbs, a few fresh mushrooms, a little beaten mace, pepper and salt, some butter mixed with flour, and stew them gently for twenty minutes; skim them and take out the herbs; mix the yolks of two eggs with a little cream, grate in a little nutmeg, put it in, and keep shaking the pan one way till it is thick; squeeze in the juice of half a lemon, dish it up, and garnish with lemon.

Lamb Cutlets.

Take a leg of house lamb and cut it into thin cut­lets across the grain, put them into a stew-pan, and make some good broth with the bones, shank, &c. enough to cover the collops, strain it into the stew-pan with the collops, with a bundle of sweet herbs, an onion, a little cloves and mace tied in a m [...]slin rag, a few fresh mushrooms, and stew them gently for ten minutes; then take out the sweet herbs and onion, skim off the fat, and put a piece of butter mixed with flour, a few truffles and morels boiled and washed clean, a dozen force-meat balls boiled, and season it with Cayan pepper and salt to your palate; give it a boil up, and if there is any fat on skim it off; beat up the yolks of three eggs with half a pint of cream, grate in a little nutmeg, and keep shaking the pan one way till it is thick and smooth; then put the cutlets in the dish, pour the sauce over them, and garnish with lemon and beet-root.

Lambs Stones and Sweetbreads.

Take a dozen lamb stones and six sweetbreads and parboil them, skin the stones, slit the sweetbreads in two, and put them into a stew-pan, with half a pint of veal broth, a bundle of sweet herbs, and a few fresh mushrooms, cover them close, and stew them for ten minutes; then put in a little butter mixed with flour, boil it up, and skim the fat off; take out the sweetbreads, and put in some asparagus tops boiled tender, a few force-meat and egg-balls boiled, beat the yolks of two eggs with half a pint of cream, grated in a little nutmeg, with some salt, put these in, and keep the pan shaking one way till they are thick and smooth; squeeze in the juice of half a lemon, then dish it up, and garnish with le­mon and beet-root.

Tripe.

Take a piece of double tripe, cut it in pieces [Page 263] about two inches square, and put into a stew-pan of water, with a bundle of sweet herbs and an onion, and boil it till it is quite tender; in the mean time make a quart of beshemel, as directed in the chapter for made dishes, strain off the tripe, and put it in, with some pickled mushrooms, oysters blanched, and force meat balls boiled; give it a boil up, then put it into the dish, and garnish with lemon.

Another Way.

Take a piece of double tripe and cut it in square pieces, put it into a stew-pan with a pint of veal broth, a bundle of sweet herbs, two shallots chopped fine, and a few fresh mushrooms, cover it close, and stew it half an hour; then take out the sweet herbs, skim it, and put in a piece of butter mixed with flour, a dozen oysters blanched and bearded, a dozen force-meat balls boiled, shake them round till the butter is melted, and season it with pepper and salt; mix the yolks of three eggs with half a pint of cream, and put in a little grated nutmeg, keep it shaking one way till it is thick and smooth; squeeze in the juice of half a lemon, dish it up, and garnish with lemon.

Tripe a la Kilkenny.

Pare a dozen large onions and wash them well, put them into two quarts of water, and boil them till they are tender; cut about two pounds of double tripe in square pieces, put it in, and boil it with the onions a quarter of an hour; then drain off almost the whole of the liquor from it, put in a quarter of a pound of butter, shake in a little flour, put in a large spoonful of mustard, a little salt, and shake it all over the fire till the butter is melted; put it into the dish, and garnish with lemon and barberries.

This is much esteemed by the Irish nobility and gentry.

Chickens brown.

Take two chickens, draw and singe them, cut them in pieces, pepper, salt, flour, and fry them of a nice brown in fresh butter; drain out the fat, and put in a pint of good gravy, a bundle of sweet herbs, half a pint of fresh mushrooms, a few truffles and morels washed clean, two shallots chopped fine, a piece of butter as big as a walnut mixed with flour, a little pepper and salt, and stew them for half an hour; take out the sweet herbs, skim them clean from fat, squeeze in the juice of half a lemon, shake them about, put them into a hot dish, and garnish with lemon and beet-root.

Chickens white.

Take two chickens, draw and singe them, cut them in small pieces, and put them in warm water to draw out the blood; put them into a stew-pan, with three quarters of a pint of veal broth, (if you have no veal broth water will do) a bundle of sweet herbs, a little beaten mace and salt, half a pint of fresh mushrooms, two shallots chopped fine, and a little lemon-peel, cover them close and stew them half an hour; then take out the herbs and lemon-peel, put in a piece of butter as big as a walnut mixed with flour, a few truffles and morels boiled and washed very clean, boil it till it is thick, and skim off all the fat; mix the yolks of two eggs with a gill of cream, grate in a little nutmeg, put it in, and keep the pan shaking one way till it is thick and smooth, squeeze in half a lemon, shake it round, dish it up, and garnish with lemon and beet-root.

If you have no fresh mushrooms, put in a gill of pickled ones washed in warm water, to either of the above receipts.

Rabbits brown.

Take two young rabbits, cut them in small pie­ces, slit the head in two, throw away the bloody [Page 265] part of the neck, pepper salt, and flour them, and fry them of a nice brown in fresh butter; pour out the fat and put in a pint of gravy, a bundle of sweet herbs, half a pint of fresh mushrooms, a few truffles and morels washed clean, four shallots chopped fine, a little pepper and salt, cover them close, and stew them for half an hour; then skim them, put in a spoonful of ketchup, squeeze in half a lemon, take out the sweet herbs. and put in a piece of butter as big as a walnut mixed with flour, boil them up till they are thick and smooth, skim off the fat, put them in a hot dish, and garnish with lemon and beet-root.

Rabbits white.

Take two young rabbits and cut them in small pieces, cut off the heads, and bloody part of the necks, and do not use them, put them into warm water to soak out the blood then put them into a stew-pan, with a pint of veal broth, (if you have no broth water will do) a bundle of sweet herbs, an onion, a little beaten mace, four shallots chopped fine, half a pint of fresh mushrooms, a little salt, and a little lemon-peel, cover them close, and stew them half an hour; then take out the sweet herbs, lemon peel, and onion; and put in a piece of butter as big as a walnut mixed with flour, a few truffles and morels boiled and washed clean, boil it up, and skim the fat off clean; mix the yolks of two eggs with half a pint of cream, grate in a little nutmeg, and keep shaking the stew-pan one way till it is thick and smooth; squeeze in the juice of half a lemon, give it a shake about, then dish it up, and garnish with lemon and beet-root.

Pigeons brown.

Take six pigeons and cut them in quarters, sea­son them with beaten mace, pepper and salt, flour them, fry them of a light brown in fresh butter, and put them on a sieve to drain; then put them into a [Page 266] stew-pan with a pint of gravy, and a gill of red wine, a bundle of sweet herbs, a piece of lemon-peel, four shallots chopped fine, cover them close, and stew them half an hour; then put in a piece of butter mixed with flour, season it with pepper and salt, put in a few truffles and morels boiled and washed clean, a few force-meat balls boiled, and some pickled mushrooms, squeeze in the juice of half a lemon, cover them, and stew them for ten minutes; skim them clean, put them in a dish, and garnish with lemon and beet-root.

Pigeons white.

Take six young pigeons, draw and singe them, cut them in quarters, put them into warm water to soak out the blood, then put them into a stew-pan, with a pint of veal broth, a gill of white wine, a bundle of sweet herbs, four shallots chopped fine, a little beaten mace, pepper and salt, a little lemon-peel, half a pint of fresh mushrooms and a piece of butter mixed with flour, cover them close, and stew them half an hour; then take out the sweet herbs and lemon-peel, skim the fat off clean, put in some asparagus tops boiled tender, mix the yolks of two eggs with a gill of cream, grate in a little nut­meg, and put it in, shake the pan one way till it is thick and smooth, squeeze in the juice of half a le­mon, give it a shake round, put them in a dish, and garnish with lemon and beet-root.

Pigeons the Italian Way.

Take six young pigeons, draw and singe them, cut them in quarters, season them with beaten mace, pepper and salt; put half a pint of sweet oil into a stew-pan and fry them brown; then put in a pint of green peas, an onion, a little garlick shred fine, and fry them in the oil till the peas are ready to burst: then put in a pint of boiling water, a gill of oil, some parsley shred fine, pepper and salt, and stew them for half an hour; then beat up the yolks [Page 267] of three eggs with a spoonful of vinegar and put in, keep shaking the pan for a moment; then put them in a dish, with the sauce over them, and garnish with lemon.

Eggs.

Boil twelve eggs hard, take off the shells, cut four in halves and four in quarters; have ready half a pint of cream and a quarter of a pound of fresh butter, stir it together over the fire till it is thick and smooth; grate in a little nutmeg, lay one whole egg, in the middle of the dish, place the others all round, pour the sauce over, and garnish with the yolks of the other three cut in two.

Calves Feet and Chaldron the Italian Way.

Rub the crumb of a three-penny loaf through a cullender, shred a pound of beef-suet very fine, a large onion, four cloves of garlick, and a handful of parsley, season it with pepper and salt, mix it up with eight eggs well beaten, and stuff the chaldron, tie it up, and boil it in a pot of water for two hours; take the four feet, split them, put them into a deep stew-pan. stew them with three pints of water till almost tender, and season them with beaten mace, pepper and salt; take two quarts of green peas and an onion shred fine and put in, and stew them till the peas are done, beat up the yolks of four eggs and put in, stir them round a moment; put the chaldron in the middle of the dish, the feet round it, squeeze in a lemon, and pour the rest over it.

Greens and Sprouts.

After you have picked and washed them as di­rected, put plenty of spring water into a pot or stew-pan, and when it boils throw in a handful of salt, put in the greens or sprouts, and make them boil up quick; while they are boiling press them down [Page 269] with a skimmer, and try them often, that they may not be boiled too much; when done, take them up in a clean sieve or cullender, and put them over the hot water a few minutes to drain, but not too long, as the steam will make them yellow; then put them in a dish and garnish them with boiled carrot cut in any shape you please, with melted butter in a boat.

Cabbages,

If your cabbages are young, split them in two; if old, cut them in quarters; wash them clean, boil them in plenty of spring water and salt, as directed for greens; when they are done put them on a sieve or cullender to drain, (the same if they are young summer cabbages or savoys) send them in a dish in halves or quarters. If rather old, chop them up, put them into a stew-pan, with a piece of butter, a little pepper and salt, stir them about till the butter is melted, then put them in a dish, and garnish with boiled carrot, with melted butter in a boat.

Cauliflowers.

Cut the stalks and coarse leaves off your cauli­flowers, but leave on the tender leaf round the flower, and wash them clean; have a kettle of spring water boiling, put in a handful of salt, put in the cauliflowers, but do not let them boil too salt, as that will break the flower, and spoil the beauty of them; (you may know when they are done, by try­ing them, with a fork in the middle of the flower) then take them up and let the water drain from them, put one whole in the middle of a dish, cut the rest in sprigs and lay round it, with melted but­ter in a boat.

Another Way.

After you have boiled the cauliflowers as before di­rected, put a quarter of a pound of butter into a stew-pan, with a spoonful or two of water, dust in a [Page 270] little­flour, and melt it, add a little pepper and salt, cut one cauliflower into small sprigs and put in, and keep shaking it for a few minutes, lay the stewed in the middle of the dish, cut the rest in quarters and lay round it.

Broccoli.

Take a dozen heads of broccoli, strip off all the sprigs up to the heads, and with a knife cut off all the hard outside skin and sprigs and throw them into cold water; have a stew-pan of spring water boiling, put in some salt, then the broccoli, and when the stalks are tender the broccoli is done; put a piece of toasted bread in a dish soaked in the water the broc­coli was boiled in, put the broccoli on it, and send melted butter in a boat.

Spinach.

Pick the leaves from the stalks, wash it in plenty of water three or four different times, and put it in­to a cullender to drain; have half a pint of boiling water at the bottom of a stew-pan, put in the spinach, put some salt on it, cover it close, and boil it up quick; (as it swells up press it down with the back of a spoon) when it is tender strain it off▪ and squeeze it between two plates till the water is squeezed out; then cut it in what form you please and put it in a dish, with plain butter in a boat.

Carrots.

If they are young spring carrots, put them in a large sauce pan of soft water, with their skins on, and boil them till they are tender; then take them out, and with a clean cloth rub the skins off, and put some whole and some in slices in the dish. If old or Sandwich carrots, with a sharp knife pare the skins off very clean, and boil them in plenty of soft water till they are tender; cut them in slices, or what shape you please, put them in a dish, pour melted butter over them, or send it in a boat.

Turneps.

Take as many as you want, pare the rinds off clean, wash them, put them into a large sauce-pan of soft water, and boil them quick till they are tender; then strain them into a sieve or cullender squeeze the juice out between two plates, and put them in a dish, with melted butter in a boat. You may mash them in a stew-pan, shake in a little flour, put in a gill of cream, a piece of butter, a little salt, and stir them till the butter is melted; then put them in a dish or bowl, with a piece of butter, a little pepper and salt, and mash them up till the butter is melted.

Parsneps.

Pare the skins off very clean, and slit them half way down the middle, put them on the fire in a large pot of soft water, and boil them till they are tender, which you may know by running a fork through them; when they are done strain them off, cut them in quarters, or any shape you please, and put them in a dish, or round salt fish, with melted butter in a boat.

Mashed Parsneps.

After they are boiled tender bruise them fine in a mortar. or on a clean dresser with a broad knife, put them into a stew-pan, with a piece of butter, a little cream and salt, and stir them about till the butter is melted; put them in a dish, with some cut in slips and put round them for garnish.

Potatoes.

Wash them very clean, put them into a sauce-pan, nearly cover them with cold water, put in a little salt, cover them close, and boil them very gently, but look at them often; when the skins begin to break try them with a fork, and if they are done strain the water from them, cover them close to steam for a few minutes, then peel them, and put them in a dish, [Page 272] with melted butter in a boat. Or thus: pare them first, wash them clean, and put them into a sauce-pan with a little cold water, cover them close, boil them very gently, and look at them often, that they do not break to pieces; strain the water off, and put them into a dish, with melted butter in a boat.

Mashed Potatoes.

After they are boiled and peeled mash them in a mortar▪ or on a clean board with a broad knife, and put them into a stew pan; to two pounds of potatoes put in half a pint of milk, a quarter of a pound of butter. a little salt, put them over the fire, and keep them stirring till the butter is melted, but take care they do not burn to the bottom; put them in a small dish, and with a knife shape them in any form you please.

Windsor Beans.

Never shell them till near the time you want to boil them, for if they are young they will turn red; have a pot of soft water boiling put in a little salt and a large bunch of parsley, put in the beans, and boil them quick; as soon as they are tender strain them in a cullender or sieve; (take care they do not fall to the bottom, for that will cause them to be red) put them in one dish, with a piece of boiled bacon in a another, and parsley and butter in a boat.

French Beans.

Take as many as you want, string them, slit them in two, cut them across, and throw them into spring water as you cut them; have a large stew-pan of spring water, when it boils put in a handful of salt, strain the beans out of the cold water, put them in, and boil them quick; as soon as they are done strain them in a sieve or cullender, let them drain a mo­ment, and put them in a dish, with plain butter in a boat.

Asparagus.

Scrape all the white part of the stalks very clean, pick off the buds close to the heads as you scrape them, throw them into cold spring water, and wash them out clean; tie your asparagus up in bundles with bass, if you can get it, as packthread cuts it to pieces. and cut the root-ends even; have a wide pan of spring water, when it boils put in some salt, put in the as­paragus, and boil it moderately; (be careful it is not done too much, as that will spoil both colour and taste) have a thin toast round a loaf nicely toasted, cut it in square pieces, dip them in the asparagus water, and put them in the dish; take up the asparagus, lay it on the toast with the white ends outwards, and plain butter in a boat. Never pour any melted butter o­ver, as that makes it greasy to the fingers.

Artichokes.

Wring off the stalks, mind you pull out the strings, and wash them well in plenty of water; have a large pot of water, when it boils put in salt, put them in tops downwards, and boil them, but not too salt; one hour and a half will boil them, but that you will know by pulling out one of the leaves, if it comes out easy they are done; then take them out, and lay them upside down to drain, put them in a dish, and for every artichoke have tea-cup full of melted but­ter.

Green Peas.

Have your peas s [...]lled as near the time you want to dress them as possible; have boiling water in a sauce-pan, put in the peas, a little salt, a small knob or two of sugar, and a sprig or two of pint, boil them quick, and when they dent they are done; strain them in a sieve, take out the mint, and put them in a dish; have a little mint boiled by itself chopped fine and put round: or you may put some butter in the dish, and stir them up till it is melted. You may broil some thin slices of ham and lay round if you please.

Mushrooms broiled.

Take the large flaps and peel off the outside skin, scrape out the black in the inside, pepper, salt, and broil them gently over a clear fire; take a sheet of writing paper, make it in the form of a coffin brown it before the fire, put it in a small dish, and put the mushrooms in.

Mushrooms stewed.

Clean a quart of mushrooms, put them into a stew-pan, with a spoonful of water, a little piece of but­ter, a little beaten mace, cover them close, and stew them gently for twenty minutes; (take care to shake them often to keep them from sticking) then put in a gill of good gravy. a little butter mixed with flour, pepper and salt, and the juice of half a lemon; stew them till they are thick, skim them clean, and put them in a dish, with fried sippets round them.

Mushrooms fricasseed.

Take a quart of button mushrooms, make them very clean, and as you clean them throw them into cold soft water, wash them out, put them into a stew-pan, with a little water, a blade or two of mace, a little lemon-peel, cover them close, and stew them very gently over a slow fire for twenty minutes; mix up the yolks of two eggs with half a pint of cream, grate in a little nutmeg, take out the lemon-peel and mace, put in the eggs and cream, a little salt, and keep them stirring one way [...]ill they are thick and smooth; toast the top of a French roll crisp. dip it in hot water, put it in the dish squeeze in the juice of half a lemon, put them over the roll, and send them to table as hot as possible.

Mushrooms Ragou.

Take a quantity of large mushrooms peel them, and take out the inside, put them into a stew-pan, with a little water and salt, and let them boil up; [Page 275] take them off, and put in a gill of red wine, a little butter mixed with flour, a little beaten mace and nutmeg, set them on the fire. and keep them stirring for ten minutes, in the mean time broil a dozen, put the ragou into the dish, and garnish with the broil­ed ones.

Peas and Lettuces stewed.

Take a quart of green peas, and two cabbage lettu­ces cut small across, and washed very clean, put them into a stew-pan, with a pint of gravy, a piece of lean ham or bacon, an onion chopped fine, cover them close, and stew them for half an hour; then put in a piece of butter mixed with flour, some pepper and salt, cover them, and stew them till you find they are very tender and of a proper thickness; take out the ham, put them in a dish, and send them to table.

Peas stewed another Way.

Take a pint of peas, put them into a stew-pan, with some parsley chopped very fine, just cover them with water, stew them till they are very tender, and then sweeten them with fine sugar; beat up the yolks of two eggs. put them in. and with a spoon keep them stirring till they are thick; then dish them up.

Peas Francoise.

Take a quart of green peas, put them in a stew-pan, with a large Spanish onion, if you have one or English ones chopped very fine, and two cabbage or Silesia lettuces cut across very small, with half a pint of water, seasoned with beaten mace, nutmeg, pep­per and salt cover them close, and let them stew gently for half an hour; then put in a quarter of a pound of butter mixed with half a spoonful of flour, a spoonful of ketchup, cover them close, and let them simmer half an hour; then dish them up.

Green Peas with Cream.

Take a quart of young green peas, put them into [Page 276] a stew-pan, with half a pint of water, a piece of butter as big as an egg mixed with a little flour, season them with a little nutmeg and salt, a knob of sugar, a little bundle of sweet herbs, some parsley chopped fine, cover them close, and stew them for half an hour; shake the pan often, put in half a pint of good cream, and give them a boil up; then put them in a dish, but be sure to take out the sweet herbs.

Cucumbers stewed.

Take six cucumbers, pare them, and cut them in three lengthways, take out the seeds, and cut three of them across; peel a dozen small round headed oni­ons, put about two ounces of butter into a stew-pan, make it hot, put in the onions, and fry them of a light brown; shake in a little flour, stir it till it is smooth, put in half a pint of brown gravy, a gill of white wine, put in the cucumbers, season them with Cayan pepper and salt, cover them close, and stew them gently till they are tender; skim off the fat, squeeze in a little lemon, and then dish them up.

Cucumbers stewed another Way.

Take twelve cucumbers, pare, and slice them as thick as a crown piece, but leave one whole, lay them on a coarse cloth to drain, flour and fry them in fresh butter of a light brown; take them out with a slice, and lay them on a plate before the fire; take the whole one, cut a long piece out of the side and scoop out all the pulp; peel and slice six large onions, and fry them brown, season them with pepper and salt, stuff them into the cucumber, put in the slice, tie it round with packthread, flour it, fry it brown, and put it before the fire to keep hot; keep the pan on the fire, and with one hand put in a little flour, and stir it with the other till it is thick, put in a gill of water, half a pint of red or white wine, two spoonsful of ketchup, a little beaten mace, cloves, nutmeg, pep­per, and salt, and stir it all together; then put in your sliced cucumbers, give them a toss or two, untie [Page 277] the whole cucumber, and lay it in the dish, pour the rest all over it, and garnish with fried onions.

Cucumbers in Ragou.

Pare six large cucumbers, cut a slice out of the side of two of them, and scoop out the pulp, fill the inside with a light veal force-meat, put in the piece you cut out, and tie it round with packthread; cut the other four in two, scoop out the pulp, and cut them in square pieces; put the forced ones into a stew-pan, with a pint of good gravy, a gill of white wine, a little beaten mace, pepper, and salt, a dozen of small button onions peeled, cover them close, and stew them fifteen minutes; then put in the rest of the cucum­bers, with a little butter mixed with flour, a very little Cayan pepper, cover them, and stew them half an hour longer; squeeze in the juice of half a lemon, skin off the fat, take the whole cucumbers out, untie them, lay them in the middle of the dish, and pour the remainder over them.

Cucumbers a la Farce.

Pare six large cucumbers, cut a long slip out of the side of every one, and scoop out the pulp; boil a white­heart cabbage very tender, cut out the heart only, and chop it fine, with a large onion, some parsley, pick­led mushrooms, and two hard eggs chopped fine, season it with pepper, salt, and nutmeg, mix it up with the yolk of an egg, and stuff the cucumbers with it, put in the pieces you cut out, and tie them round with packthread; peel a dozen button onions, put half a pound of butter into a stew-pan, and fry the cucumbers and onions of a fine brown; pour out the fat, and put in half a pint of good gravy, a glass of white wine, a little butter mixed with flour, a little Cayan pepper and salt, cover them, and stew them gently till they are tender; then take out the cucumbers, untie them, lay them in the dish, skim the fat off the sauce, if there is any, squeeze in a lit­tle lemon, and pour the sauce over them.

[Page 278] If it is for a Lent or Fast dinner or supper, you may use water and red wine, instead of gravy and white wine.

Skirrets fricasseed.

Wash six roots very clean, and boil them in plenty of water till they are tender; then take off the skin, and cut them in slices: in the mean time have ready a little cream, a bit of butter mixed with flour, the yolk of an egg beat up in a glass of white wine, grate in a little nutmeg, a little salt and mix all well toge­ther; put it over a slow fire, and keep it stirring till it is thick and smooth; lay the roots in the dish, and pour the sauce over them. You may dress roots of salsify and scorzonera the same way.

Asparagus a la Petit Poy.

Take a large bundle of asparagus, cut off the green part as big as a pea, wash it clean, boil it tender in spring water, then strain it off in a sieve; put half a pint of veal broth into a stew-pan, with a knob or two of sugar, a little butter mixed with flour, and boil it up till it is thick and smooth; put in the aspa­ragus, give it a boil, mix the yolks of two eggs in a little cream, grate in a little nutmeg, put it in, and keep the pan shaking one way till it is thick and smooth; crisp the top crust of a French roll, put it in the dish, and put the asparagus over it.

Asparagus in Ragou.

Pick the buds off a hundred of asparagus as far as it is green, cut the green part off about an inch long, throw it into water, and boil it, but not too much; take two heads of endive and two young lettuces, well washed and cut small, and an onion chopped fine; put a quarter of a pound of butter into a stew-pan, make it hot, fry the endive, &c. for ten mi­nutes, and keep the pan in motion, shake in a little flour, season them with pepper and salt, and pour in [Page 279] half a pint of gravy, a glass of white wine, and let them stew a few minutes; then put in the asparagus, leaving out a few for garnish; put the top crust of a French roll in the dish, pour the ragou over, and garnish with the rest.

Asparagus the Italian Way.

Cut off the green part of half a hundred of aspara­gus, wash them, boil them tender, and strain them in a sieve to drain; put a little oil, water, and vinegar into a stew-pan, with a little pepper and salt, make it boil and put in the asparagus; beat up the yolks of two eggs and put in, keep it stirring for a moment, then put it in a small dish.

Asparagus in French Rolls.

Cut the green part off a hundred of asparagus, wash them well, boil them, but not too much, and strain them off; take three French rolls, cut a piece out of the top-crust, (but take care to cut them in such a manner that they will fit again) pick all the crumb out of the inside, and crisp them before the fire; then take half a pint of cream, with the yolks of four eggs, beat up in it a little salt and nutmeg. and stir it well together over a slow fire till it begins to thicken; then put in three parts of the asparagus cut small, fill the rolls with them, put on the tops, and with a sharp skewer make holes all round the tops, and stick the rest of the asparagus in, as if it were growing; put them in a small dish, and send them to table hot.

French Beans in Ragou.

Take a quarter of a peck of good sized French beans, string them, but do not slit them, cut them in three across, and lay them in salt and water for one hour; then take them out, dry them in a clean cloth, and fry them brown in fresh butter; pour out the fat, dust in a little flour, put in a gill of hot water, stir it into the pan, and by degrees let it boil; put in a [Page 280] quarter of a pound of fresh butter, two spoonsful of ketchup, one of mushroom pickle, a gill of white wine, an [...]ing stuck with cloves, a little beaten mace, nut­meg pepper and salt and stir it all together a few mi­nutes [...] throw in the beans and shake the pan [...] or two; take out the onion, pour them [...] and garnish with [...] French beans, mushro [...] o [...] samphire.

Beans in Ragou with a Farce.

Ragou them as above, take two large carrots, pare and boil them tender, then mash them in a pan, sea­son them with pepper and salt, and mix them up with a little piece of butter and the yolks of two raw eggs; make it into what shape you please, and bake it a quarter of an hour in a quick oven, or in a tin oven before the fire; put it in the middle of the dish, put the ragou round it, serve it up hot, and garnish as before.

French Beans ragoned with Cabbage.

Take the ragou as before; take a nice little cab­bage, about as big as a pint bacon when the outside lean top, and stalks are cut off, half boil it, and cut a [...] in the middle pretty big; take what you cut out and chop it very fine. with a few French beans boiled, a carrot, and [...] turnep, boiled and mashed [...] together, put them into a stew-pan, season them with pepper, salt and nutmeg, and a good piece of butter, stew them a few minutes over the fire, keep stirring them all the time; in the mean time put the cabbage into a stew-pan, but take great care it does [...]ot [...]ll to pieces, put to it a gill of water, two spoonsful of white wine, one of ketchup one of mush­room pickle, a little butter mixed with flour, a very little pepper, cover it close, and let it stew till it is tender; then take it up carefully and lay it in the middle of the dish put the mashed roots in the mid­dle, heaped as high as you can, and put the ragou round it.

French Beans ragoued with Parsneps.

Pare two large parsneps and boil them tender, then scrape off all the tender part, and masht hem in a sauce-pan, with four spoonsful of cream, a piece of butter as big as an hen's egg, and a little pepper and salt; [...] they are quite thick, heap them up in the mid­dle of the dish, and pour the ragou round.

French Beans ragoued with Potatoes.

Boil two pounds of potatoes soft, peel them, and mash them fine in a mortar, put them into a sauce-pan, with half a pint of milk and a little salt, stir them about, and put in a quarter of a pound of but­ter, keep stirring all the time till it is so thick that you can hardly stir the spoon in it for stiffness; then put it into a little Welch dish, first buttering it, make it as high a pyramid as you can, pour a little melted butter over, and sprinkle a few bread-crumbs on it, put it into a tin oven, and bake it before the fire of a nice brown; then put it into the middle of the dish, but take care you do not brake it, pour the ragou round it, and send it to table as hot as possible.

Kidney Beans in Ragou.

Take a quart of the [...] and soak them all night in soft water, then boil them till they are tender, and take off the skin; peel two dozen small button onions, put a little butter into a stew-pan, and fry the onions of a nice brown; shake in a little flour, and put in a pint and a half of good gravy, a glass of white wine, pepper and salt, and give it a boil up; then put in the beans, cover them close, and stew them gently for ten minutes; skim them clean, put them in a dish, and garnish with pickled French beans.

If you have any French beans, cut a few in three pieces boil them tender, and put them in a minute before you send them to table.

White Kidney Beans fricasseed.

Take a quart of the white of kidney beans, if they are dried, soak them in soft water all night; if fresh gathered, blanch them and take off the skins; the dried ones must be boiled till they are tender and the skins slip off; put them into a stew-pan, with half a pint of veal broth or water, a bundle of sweet herbs, a little beaten mace, nutmeg, and salt, a glass of white wine, cover them close, and let them stew very gently for a quarter of an hour; then take out the sweet herbs, put in a little butter mixed with flour, and shake them about till they are thick; mix the yolks of two eggs in half a pint of cream, put it in, and keep shaking the pan one way till it is thick and smooth; squeeze in a little lemon, put the top-crust of a French roll in the dish, and put the fricassee over it; [...] with French beans, fresh or pickled.

Endive in Ragou.

Take three heads of large white endive, and lay them in spring water for two or three hours; take a hundred of small asparagus, cut of the heads as far as it is green, and put them in spring water; take the white part of six heads of cellery, cut it about two inches long, wash it clean, put it into a stew-pan, with a pint of water, four blades of mace, a little whole pepper tied in a rag, and let it stew gently till it is quite tender: boil the asparagus heads in water, strain them off, put them in, and let it sim­mer a few minutes; take the endive out of the water, drain it, leave one large head whole, pull the other leaf by leaf, put it into a stew-pan with a pint of white wine, cover the pan close, and let it stew till the endive is tender; then put the whole head in the middle of a dish, the leaves round it, lay the aspara­gus and cellery all over, and cover it to keep it hot; then put the two liquors together, put in a piece of butter mixed with flour, a little salt, and boil it up till it is thick; be [...]t up the yolks of two eggs with a gill of cream, and half a nutmeg grated, mix it with [Page 283] the sauce, and keep it stirring one way till it is thick; then pour it over the ragou, and send it to table hot.

Chardoons stewed.

Take four chardoons, pull off the outside leaves, string the white part, cut them about two inches long, wash them very clean, and put them into a stew-pan, with a pint of gravy, a gill of white wine, a bundle of sweet herbs, a little beaten mace, pepper and salt, cover them close, and stew them gently till they are tender; then put in a piece of butter mixed with flour, and boil it gently till it is of a proper thickness; squeeze in the juice of half a lemon, take out the sweet herbs, and dish it up for a side-dish.

Chardoons fried and buttered.

Cut the best parts about six inches long, string them, and boil them in water till they are tender; then have plenty of butter in a stew-pan, flour them, and fry them of a nice brown; put them on a sieve to drain, then put them in a small dish, and pour melted butter over them.

You may tie them in bundles, and boil them like asparagus, put a toast under them, with plain butter in a boat.

Chardoons a la Petit Pois.

Take three chardoons, pull off the outside leaves, string the white part, cut them in long slips, and then across, about the size of a marrow fat pea, wash them clean. and boil them in water till they are tender; strain them in a sieve, put them into a stew­pan, with some good white gravy, a little beaten mace, pepper and salt, a piece of butter mixed with flour, and give them a boil up for a few minutes; mix the yolks of two eggs with a gill of cream grate in a little nutmeg. put it in, and keep it stirring one way till it is thick and smooth; crisp the top-crust of a French roll, lay it in the dish, and pour the petit pois over it.

Chardoons a la Fromage.

After they are stringed cut them an inch long, put them in a stew-pan, and nearly cover them with red wine, season them with beaten mace, pepper and salt, cover them close and stew them gently till they are tender grate a pound of parmazan cheese if no parmazan some good heshir [...]eese, put half to the chardoons, with a few bread-crumbs, a bit of butter as big as a walnut, and shake it well till the cheese is melted; or you may stir it about with a wooden spoon; then put it in a dish, put the remainder of the cheese over, and brown it with a very hot sala­mander or in a quick oven; send it to table as quick and hot as possible.

Artichoke Bottoms Fricasseed.

Boil the bottoms till they are tender, and cut them in four pieces each; have ready half a pint of cream, with a piece of butter, a little grated nutmeg and salt, put it over the fire, and keep it stirring one way till it is thick; then put in the bottoms, give them a toss or two, and dish them up.

Artichoke Bottoms a la Cap.

Take six artichoke bottoms, and boil them till they are tender: take some beef-marrow, chop it very fine, and put it at the top of the artichokes; put them into a stew-pan▪ with half a pint of gravy, a glass of white wine, a little pepper and salt, cover them close, and simmer them for half an hour; in the mean time make a puff-paste, roll it out thin, cut it in round pieces as big over the bottoms, and bake it; take the bottoms out of the stew-pan, put them in a dish, skim the fat off the gravy, put it in­to the dish, and put a piece of pastry on each of the bottoms.

This is a very good second course dish.

Artichokes au Barigoult.

Trim four artichokes, boil them in water till you can pull out the chokes, and drain them well; put a layer of fat bacon at the bottom of a stew-pan, with a pint of broth, some parsley, sweet herbs, chibol, and shallots chopped fine, the yolks of eggs beat up with a spoonful of oil, pepper and salt, cover them close, and put fire under and over them, and stew them gently for half an hour: have half a pint of white cullis, take the artichokes out, lay them in a dish, and pour the cullis over them.

You may squeeze the juice of half a lemon into the cullis.

Brocoli in Sallad.

Trim about eighteen heads of brocoli, wash them, boil them green as you can, and lay them in a dish; mix the yolk of a hard egg with a cruet of oil, a little vinegar, a spoonful of mustard, a little salt, and pour it over them.

Cauliflowers in Ragou.

Take one small cauliflower and trim it close; pull a large one into sprigs, put them into a stew-pan with a quart of good brown cullis, cover them close, and stew them gently till they are tender; then put the whole one in the middle of a dish, lay the sprigs all round, pour the sauce over it, and garnish with little sprigs of cauliflower, plain boiled, all round the rim of the dish.

Cauliflowers stewed.

Take a large cauliflower, trim and wash it well, pull it in sprigs, and put it in a stew-pan, with a pint of gravy, a little beaten mace, pepper and salt, a piece of butter mixed with flour, cover it close, and stew it gently till it is tender; uncover it, skim it clean, and squeeze in the juice of half a [Page 286] lemon: lay it in the dish, pour the gravy over it, and garnish with a few sprigs boiled plain.

Cauliflowers d'Espanole.

Take two cauliflowers. half boil them. and pull them into sprigs; put half a pint of sweet oil into a stew-pan, make it hot, and fry the flowers; then put in a gill of vinegar▪ two cloves of garlick chop­ped fine, season them with pepper and salt, cover them close, and simmer them gently for one hour: then put them in a dish.

Green Truffles boiled.

Take twelve large green truffles, pare the outside skins off very thin▪ wash them, put them into a sauce-pan that will just hold them, and cover them with half white wine and half water▪ a little cloves, mace and salt, cover them close▪ and boil them very gen­tly for one hour: then fold a small napkin▪ lay it in a dish, put the truffles on, and send them for a second course dish.

Green Truffles stewed.

Take six or eight large green truffles▪ pare off all the outsides, cut them in thin slices, and put them in­to a stew-pan, with half a pint of good gravy, a gill of white wine, a bundle of sweet herbs. a little beaten mace, pepper and salt, cover them close, and simmer them one hour very gently; then put in a little butter mixed with flour, stew them up till they are thick, and squeeze in the juice of half a lemon; crisp the top crust of a French roll▪ put it in the dish, and put the truffles over it. Be sure you take out the sweet herbs.

Green Truffles a la Italiane.

Take six or eight green truffles, pare the outsides off and cut them in thin slices: put a gill of oil into a stew-pan, and fry the truffles in it; then put in a [Page 287] gill of white wine, a little water, two or three cloves of garlick chopped fine, a little beaten mace, pepper and salt, cover them close, and stew them gen­tly for three quarters of an hour; then put them in a dish.

Green Morels stewed.

Take what quantity you want, wash them very clean, cut the large ones in quarters, and let the small ones remain whole, put them into a stew-pan, with good gravy, enough to stew them in, a glass of white wine, a little beaten mace, pepper and salt, cover them close, and stew them very gently for one hour; then put in a little butter mixed with flour, the juice of half a lemon, and boil them up till they are of a proper thickness; put the top-crust of a French roll in a dish, pour the morels over it, and send them up for a second course dish.

Green Morels fricassee.

Take what quantity you want, wash them very clean, cut them in thin slices, and put them into a stew-pan, with white gravy enough to stew them in, a glass of white wine, a bundle of sweet herbs, a lit­tle beaten mace, pepper and salt, cover them close, and stew them half an hour; then put in a piece of butter mixed with flour, boil it up, chop some green parsley very fine and put in, mix the yolks of two eggs with a gill of cream, grate in a little nutmeg, put it into the stew-pan, and keep shaking it one way till it is thick and smooth; crisp the top-crust of a French roll, lay it in the dish, squeeze in a little lemon, and pour the morels over it.

Green Morels forced.

Take eight or nine large morels, cut off the stalks, wash them very clean, season them with beaten cloves, mace, pepper and salt, and stuff the inside with a light veal force-meat; lay a layer of fat bacon at the bot­tom of a stew-pan, put in the morels, with a pint of [Page 288] good gravy, a gill of white wine, a bundle of sweet herbs, an onion stuck with cloves, a layer of bacon at the top, set them over a slow fire, put fire at the top, and stew them gently for one hour; then take them out, strain off the gravy, skim off the fat, put it into the stew-pan again, thicken it with but­ter mixed with flour, boil it up, and put in the mo­rels to make them hot; when done, lay them in a dish, and pour the sauce over them.

Cabbage forced.

Take a fine large white-heart cabbage, cut the stalk even at the bottom, cut off all the outside leaves, and lay it in water two or three hours; then half boil it, put it in a cullender to drain, and very care­fully cut out the heart, but take great care not to break off any of the outside leaves, and fill it with force-meat made thus: take a pound of lean veal, half a pound of bacon, fat and lean together, cut it small, and beat it fine in a mortar, with four eggs boiled hard, season it with beaten mace, pepper and salt, lemon-peel shred fine, a little parsley and thyme chop­ped fine, two anchovies, the crumb of a stale roll, a few mushrooms, either pickled or fresh all beat well together, and the heart of the cabbage chopped fine; mix it all up with the yolks of three raw eggs, fill the hollow part of the cabbage, put the leaves over, and tie it round with packthread, put a layer of fat bacon at the bottom of a stew-pan, and a pound of lean beef cut in thin slices, put in the cabbage a bun­dle of sweet herbs, some cloves and mace, cover it close, and set it over a flow fire: when the bacon be­gins to stick pour in a quart of broth or gravy, a gill of white wine. cover it close, and let it stew for one hour and a half; then very carefully take out the cabbage, put it into a dish, cover it over, and keep it hot; strain off the gravy, skim off the fat, thicken it with butter mixed with flour, and boil it up in a stew-pan till it is thick; pour it over the cabbage, and send it up for a first course dish.

Cabbage Farce Maigre.

Take a fine white-heart cabbage, trim and wash it clean. boil it five minutes in water, drain it, and cut the stalk flat, that it may stand upright in the dish; then carefully open the leaves and cut out the inside, leaving the outside leaves whole, and chop what you take out very fine; take the flesh of two flounders or plaice clean from the bones, chop it with four hard eggs, some parsley shred fine, the crumb of a stale roll, seasoned with beaten mace, pepper and salt, beat it all well together in a mortar with a quarter of a pound of butter, and mix it up with the yolks of two eggs; fill the cabbage, tie it together, and put it into a deep stew-pan, with half a pint of water, half a pint of white wine, a piece of butter mixed with flour, the yolks of four hard eggs, an onion stack with cloves, a little mace and whole pepper in a rag, half an ounce of truffles and mo­rels, a spoonful of ketchup, and some fresh or pickled mushrooms, cover it close, and let it simmer an hour; (if you find it is not done let it simmer longer) when it is enough put it in the dish, and pour the sauce over it, but mind you take out the oni­on and spice.

Savoys forced and stewed.

Take two fine savoys, wash them well, and scald them in boiling water; force one in the same man­ner as cabbage forced, and cut the other in two, put them into a stew-pan, with a pint of gravy, a little beaten mace, pepper and salt, a gill of white wine, cover them close, and stew them till they are tender; thicken the gravy with butter mixed with flour, and stew them till the gravy is thick; put the forced one in the middle of the dish, and a half on each end or side, pour the sauce over them. These dishes may be garnished with green pickles.

Red Cabbage a la Haslang.

Take a nice red cabbage, trim off all the out­side leaves, cut it in two, and then across in thin slices, put it into a stew-pan, with a pint of gravy, [...] pepper and salt. a little beaten mace, cover it close, and stew it gently till it is tender; then put in a little butter mixed with flour, boil it up till it is thick, and put in a spoonful of vinegar; have a pound of sausages, [...] b [...]iled or fried, put the cabbage in the dish, and lay the sausages over it.

Spinach stewed.

Pick and wash your spinach very clean, put it into a sauce-pan with a little salt, cover it close, and stew it till it is tender; then strain it in a sieve, squeeze the juice out between two plates, and chop it small; put it into a stew-pan, with a little pepper and salt, a quarter of a pound of butter, stew it for ten mi­nutes, and then put it in the dish, with fried sippets for garnish.

Spinach a la Cream.

Pick, wash, and stew your spinach, squeeze it between two plates, chop it, and put it into a stew­pan, with a piece of butter▪ a gill of cream, a little nutmeg, pepper and salt, stew it for ten minutes; then put it into the dish in what form you please, and garnish with fried sippets.

Parsneps stewed.

Pare and boil four parsneps tender, cut them in thin slices, and put them into a stew-pan, with half a pint of cream. a little butter mixed with flour, grated nutmeg, and salt, keep shaking the pan round till it is thick and smooth, then put them in a small dish.

Cellery in Ragou.

Take a dozen white heads of cellery cut about two inches long, wash them very clean, put them into a stew-pan, with as much water as will cover them, a bundle of sweet herbs▪ a few cloves and mace, a little whole pepper tied in a muslin rag, and an onion, cover them close, and stew them gently till they are tender; then take out the spice, onion, and sweet herbs, put in half an ounce of truffles and morels washed very clean, two spoonsful of ketchup, a gill of red wine, a piece of butter mixed with flour, season it with pepper and salt to your palate, put in the yolks of six hard eggs, stir it all together, cover it close, and let it stew till the sauce is thick and good; then put it in a dish, and send it for a first course dish.

Cellery a la Cream.

Take a dozen white heads of cellery, cut them about two inches long, wash them very clean, and boil them in water till they are tender; have ready half a pint of cream, with a little butter mixed with flour, a little nutmeg and salt, boil it up till it is thick and smooth, put in the cellery, give it a [...]oss or two, and then dish it up.

Cellery stewed.

Take a dozen white heads of cellery cut about two inches long, wash them clean, and put them into a stew-pan, with a pint of gravy, a glass of white wine, a bundle of sweet herbs, pepper and salt, cover them close, and stew them till they are tender; then take out the sweet herbs, put in a piece of butter mixed with flour, let it stew till it is thick, and then dish it up.

Sorrel stewed.

Pick and wash a good quantity of sorrel, put it into a sauce-pan, with a little salt, and boil it till it [Page 292] is tender; then strain it, squeeze it dry between two plates, chop it fine, and put it into a stew-pan, with a little gravy, a piece of butter, a little pepper and salt, and stew it for ten minutes; put it in the dish, and garnish with fried sippets.

Potatoes in Imitation of a Collar of Veal or Mutton.

Boil four pounds of potatoes, peel them, beat them in a mortar, with a little sack or mountain sugar, grated nutmeg, and a little beaten mace mix it up with the yolks of raw eggs and melted butter, make it like a collar of veal, rub it over with yolks of eggs, and strew a few bread-crumbs over it but­ter an earthen dish, put it on, and bake it of a nice brown; when done, put it in a dish; have ready for sauce half a pint of white wine, sweetened with sugar, beat up the yolks of two eggs, and a little grated nutmeg, put the eggs to the wine, and keep it stir­ing till it is thick, then pour it over the collar.

Potatoe Cakes.

Prepare them as before, work it up into a paste, and make it up into round cakes, or any shape you please, with moulds, put plenty of butter into a pan, and fry them brown; put them in a dish, with melted butter, sweet wine, and sugar mixed, poured over them for sauce.

Onions in Ragou.

Peel a pint of small button onions, take four large ones, peel them, and chop them small; put a quarter of a pound of butter into a stew-pan, when, it is melted and done making a noise put in the onions, and fry them of a nice brown, put in a little flour, and shake them round till they are thick; then put in half a pint of gravy, a little Cayan pepper and salt, a tea-spoonful of mustard, and shake the pan round; when they are thick and well tasted put them in a dish, and garnish with fried crumbs of bread.