‘ west 8 & OS Saas wes 2 Mage® SPF Nee Wi he CA Tl 2 , pS Re Y | eR BEAN YY \} a, Riser We py Ro Lal ‘ ) UP be edt aah | Sak hity 1S thay Ore. LPP ae MW Se Rs ’ 7 ; i ; i a Wet \ i ‘ | ‘ 4 : ) a4 ’ a 7 ’ : 7 ¥ ; i + 7 ef ‘ eh é ‘ / Hy) i . 5 2 iG t e . ~ ‘ a i z ‘ #7 , ff ‘ J n s ’ 4 af wPeyl . “ Y : r 7 4 i = a - e i ‘ ‘ .. : } ‘ . ‘ £. ae F ’ s i * £ 7 i . ’ t ’ , . >? . . ri a ‘ ' ig; Pa < m ‘ \ : . | ry N a hE es ee Pecans 0 on ae my *: Ven. az iy % os % EIQIPHA Yaata oMmin ar 2NIdAT SHE OWT: oy MA Merc rere aKa fet oo ngong IRD ieveT nie ne kt hy Adena i Fr cern yg a es tee Fu2 as ee pe & wees’, Qd as THE ART OF COOKERY MADE EASY AND REFINED; COMPRISING AMPLE DIRECTIONS FOR PREPARING EVERY ARTICLE REQUISITE FOR FURNISHING THE TABLES OF THE NOBLEMAN, GENTLEMAN, AND TRADESMAN. a cee JOHN MOLLARD, Cook ; One of the Proprietors of Freemasons’ Tavern, Great Queen ; Street, Lincoln’s Inn Fields. LONDON: PRINTED FOR THE AUTHOR, AND SOLD BY J. NUNN, GREAT QUEEN STREET; LINCOLN ’S INN FIELDS. 1801. VY. Bensiey, Printer, Bolt Court, Fleet Street, oud uy: oils” Revlon issres vast Sigs fool ORs pound: laves ach. om 903 10 2ozitset) *SHi0 + miD tle = 4 2250 fen iGo tanw Sg SGD. geal ee may . Hp = re .. ..+ssewsemwm aeulbe Siem —-- to prepare for frying, Occ.) 06 ew Je ted eiidg Broiled fish, how ‘prepared eiL2E LNG ester ates oh salmon ditto 4... @vQUs Gib wee . ea ——+— mackarel, common Way: waves eves oe 025 "Fo stew fish ....4.00es00005900~ 29ROG, WOITEER: ‘Water souchée of perch, founders elt eels, &cl 126 ‘Roasted pike or StULZEON wee eee eS edemo mb, Bacquillio with. herbs» ie eee ee Fe OREN jickey “Entrée‘of'eels 3.3 POEII9299 OE BO, lias — of soles Lovee yen: SSO aor ~ of whitings, dcop ising. daw, sole walnidig:” 53s of salmon °.:. GOUILEIV| sh oaeaeeeieneeieeenn of smtelts, 82 -.:.%es2er Wek Geld i #t:,4 eel go ~ of mackarel 34 9U00. 79 ROU caw 2teliog sows Mackarel the german. Way eee 4? os ee Wais.o ms Olios, or a spanish dish .3¥' ti odo. diim-eselaua aogey. ’The olio, how to be. made .... asuse twee caleen oB4 Hodge podge, .or english oliow. vs liwee esas #1036 ‘Light forcemeat for pies. or fowls, Bee. ve aq te tell 98 Forcemeat: balls for ragouts, 8c. 218s bes jaat 2gith. , (Ege for bale... 2s han qwag.o Bg) . Omlets of eggs for garnishing or cutting! in-slipsmoab. “Ox cheek Vere ree een cence fb aNGiit aed SORES Beef tails... es. cee hee es enon ep eee 4i PAGE Ses Baer ‘ ot ea CONTENTS. Xi - PAGE ‘Haricot sauce See kA ee Cheek eee MOO SLVR er: Beef collops e800. e,0.8 oc, DKBM Ge wpe Sa 0-9] Here HO AS prmmuet of ‘beefilarded 5 i454 :is 5309 peerd tes Per ate sis sy oh 50's Hi os bale pes ool tiem) kO4B Rump of beef a-la-daube, or braised .... 2.44% |) ib. To make spanish onion sauce ssi. odes ce oe 6 44 Savoy sauce... bandeig od at wed. bolded evinicn dell sAshée sauce... ° 68 bd od ana 6.0.4 3 Oly Hew ak var iat 45. ‘Brisket of beef oes spanish ONIONS. . 64.6%. «+ 1b, ————— with ashée or haricot...6.¢60. 46 Rump of beef a-la-mode .....2s+ sees eee ib. Baked beef Se © © @ Ge vse eo eo & @ es oo 0 eee ape @ 0. %,. 47 Meow. DONS: vei ese nes PS eas oy sem avaie OA ‘Mutton rumps marinated alt ridor1e¢ Ho ose >a ra AP Go make marinate _).-..a0.6 nooersis de sine een 4D ‘Haricot mutton phy ak iita 3% / ated shan Le, cUivinn he. Fillet of mutton with cucumbers » ed ein styye sei FO Re Mies CRCOMDETS no 5.6 6.8.4,0,0.4,4,4 oslo xp dads eMutton cutlets with POLACOES, phe .04) wi red wre hoe sn hE ——— A 1a Maintenont .... siosrics Gey a0-n§2 Cutlets a la Tigh Sew ss ca Fae “ovine ep wa ‘Pork cutlets with red or white cabbage ....... ib. Mb -o.stew cabbage. ..........,- vai agicues orld doping lh ht *Pork cutlets with robert sauce ...eeseeer eee ib. Mo make robert sauce .... s/c 2.03 monk eile od’ BS Pork cutlets another way. iii. see cbse eaehe lib. °Pillet. of pork roasted .........% b saNsoied 2607, 50 digs feet and. ears.. 2:8. os is! alah Teese iol). eTo prepare pigs feet and ears ....... afd Shale Otway G7 Meompotterofopigtons>. xix visiie ose dees 80 Vi DD- BRIRCODS J.14. CLAMDIGINE | + :0.,0.0.00010,4.0 0:s,0,00¢ HEWES KEEO iS b 2 Be CONTENTS,, PAGE Pigeons g glaized .....eee ee mnne eer ee ee ae 5 fis era Pigeons ala sousell snasten tierce 00.00.10 ah ae Ayr Rr tee er ner mattarenntimates Hashed calf’s head... see tee egeecrrereetes 60 Breast of veal en gallentine ae oe “ ae sees aba Breast of veal ragout ..++.seeeee at veseee Neck of veal en erison .+++- " sn satis st «+ 6 Neck of veal Jarded ....... « a, b15 egal ne ea Veal cutlets larded ....+e0s a sins Tha vee : Loin of veala lacream....-ee- oe isa ott bee 4a, 6 Veal tendrons (brown or white) + #2) Reg aes xem oi Celery sauce, (white), for veal, chickens, turkies, igi » &e. nr 60, Caer sauce, (brown), for pullets, — &c. tenes, “ibe Veal cutlets au natural .. Sfenreesenipanen nn de Veal collops (brown) . tenes n sete r sete ee ibs MY ha ia sil (white) ». vine aie ne Habe 68 Fy sarido Veal ecco «a wate : a vs ad ia Tork! e MIP RP | Sorrel sauce STU tema Veal olives .. ree te ee tneeee nese ress scene Oe a it Ty ; Breast of veal with oysters RS 5s PARA oe ‘ : Rik Tamb’s:héad. ‘thinced’ $105... anes sae poor rh Breast’ of lamb with benshamelle .... oo igi! see ete ae or tendrons of lamb’ en THatelOte 5 ee ee -“of lamb with *feas*, tev. eee eee To stew peas for'sauce, for lamb, Meat akong —— McCue ley Tere ee Lamb cutlets with cucumbers ceeee t : oS oa Neck of lamb: glaized io. (300 208 Ae, ee Onion ance vase scons Lamb cutlets with tendrons’ 2... P8200 te ratte « "Parnipssauce 4225185 28 ey cous Te / eovpeereeee we Lamb fa with mshi another way'.s Oo “oe ay 3 CONTENTS. ait Sve of lamb glaized AIEEE pie RIS be — —— etl eperaine ee eB oo 78 — se es ie es deri a Hind | quarter of lamb farinated Wis). ss eee ee TO with oraadh®: FLEA a 80 Me ah wit Syiehs Via Sos 7 12.690 20 tony Currie 5... eee ee tee ede eee en rece : Plain rice to be eaten with 2.11) lappa cae arts Bete ob lobster 4.5... Ute 8 S17 10 ig ——-— of veal tet teev eee ce eeeseseceeeecs Ib. —— of mutton. ss... eeeeeececeeveeses iby Pig’s PR tr oye sun steel. yt Sob Directions Ae J Cae ah pee ed be ib. Soup fora family: <0 22s. 2 eT oey gg To prepare a haunch of venison, or mutton, for ~~ ne a SR. eee any epee 0 To roast MPQOUCOCKS OF: SDIPES 7. e505 Chie ee OT Warks oe eee e eee BB To fry Pressorumibe oc. ss's b yee Or POR ib. To roast EGTKIES 0 0... ee etme eee aiec 89. a rabbits «AUD ane a alae ib. —— _- hares lc, 8 4k cee Bao ib. po hares another way 50) Ga. ib. EEHPES Bog” drrel-tt asnmicd sean on _9gO- = quails, or ruffs and rees eseeeeveveevene @ ib. - guinea fowls, pea fowls, pullets, chick- 3° ens, and torkey poultssvale tsk’ bo gr. Spit MINA POW) neces sewn ibs). - partridges and pheasants .. 0 <<.01++-/-ide/| “Or teen geese’'and ducklings’... . ieee} abe —- other geese and tame ducks ....e.0060 92 b.3 ——- ok xiv < CONTENTS. Mek yep ate To roast a pig : 73 Rosisly bys bebial anal Saas ¢: Lense be -— sweetbreads: ites et ae —_ yy = . he bibs of beef 2 SO oe : fillet of veal 7 ue ie = Observations on meat and poultry .. : " “ . Ss Bei a3 Stuffing for turkies, hares, veal, &c. ...... a “ibe Gravy for roast meat, reeds and poultry * yt oaksert yd a hpeladtltes ae cde a eee roiecle ee sn evanotlter. way Yessesrsvesseereses | 96 Timbol of rice . URREE RR Petit patties of chicken “a Hen , : srt. rhe pa ee Patties of lobsters or oth oer Re 1 SU ROE aay Forcemeat patties ).s.03e0000 0005 oat LONE PY etl Pulpton of chicken, rabbits, AY 8 1OhaIey i TY Fishmeagre pe sh 8 Raised ham: pie, with directions ° for making” ager ~ raised crust besseesineneeesensecttonns 102 Bikisod chicken pie’ ssssae:sss0ses ¢0euh SURED Flat chicken pie (or tourte) J 2sui ieee U. aBY PIGEON Pie. vavccowedees Gsealpogiiaee ie ee panera Raised turkey pie-with a tongue ....)..0d. 6a FOS pi MACATONI PIE os sseceeeeses viele’ ese FOO ———-~ beef steak pie... ..eeceneseveddecea ob, Vidal pie 2289 OL EES A Ne aes ore Pork pie veeese eben eee ese ONS afaleG NRIES Edd pie iis cauies co stnuie ees QUUIIMe tiie tetany Mutton pie-ses ss saree isiele WOdIOl OVURA tee. ‘Sea pie £00 20005 2G 20. SL Rissoles 225 sisseweveas wee ss sce Oeeere tae Eo fry parsley o@iiM|omigQerdaen : Sweetbreads en erison ..., . weve 1901Q0E rere 138 pETeee> ee @ © °8 ¢ © @ © 6 eB Stewed giblets plain ee - with peas .. peas 399K 1K c P9002 ae SGe ecu, ities for a dish... ....... sue G5 30@¥O), Doone. oRabbits en gallentine for a dish,....... iia agieyg@o oben) braised al ee ... 2tateve. qglloglh. Jerusalem, artichokes stewed + a --aamanes ane a ——- another wayo ws. sans wo 42 (aude) asaren aes eCauliflower with parmezan cheese: ¥. Py Oosle 43 ‘ : wer. a lasauce.. ier. dead a eone pe Hii . a A 1a, CEA os eco: ono nere aie sag sStewed artichoke bottoms ..... ‘eel French, beans ala cream fora dish... +++. <2) 145 “Stewed cardoons ...... Pern eke ae to aruesohnib. i Vegetables in a.mould. ......- 2:83 200. alist @ lesa Broiled . mushrooms «.4:2.: 9 eenrorwet 22 alte bare Qe “Stewed mushrooms (brown) and’ oe Riders . serena Mashed eee sink “Washed: timiips.: 23 voc. oe ee . ee ib. 3 Potlitoes Creamed’. 39. . ae e segoig Gho “Stewed watercresses ......0.ceeece ones spied ane ae, \ Te a cow YOO DON CONTENTS: XVIL SAS / PAGE A meat dish of vegetables: . Yew Jorjons sav hoon 150 -Wegetable pie -..... x 00i2.4 & UNSERAHG 20-2690e1 ab, EPiied- potatoes .. 298, 6116 porary: “151 +Fried.onions with parmezan cheese ........ oa 152 Pickle. tongue. forced . Pee eee even eee eee es 153 Gere wreth ENdiVe....cccacecrseror ne PROT? ANY Yle th, “Forced ae CEE Cate PUR aR I 154 abo stew: peas. for.a.dish sic; 6289S BSW, OCGR A, fealad, of asparagus +... pee, OTS BUG HOS Rie « “Asparagus peas... .. ove iy BAG st fo sioiaislb, | ++—— — another Ray ee, OTS, BY AROS 1560 Seewed asparagus. for.sance.-.2... (4 BUGS, DI 157 »Directions for vegetables... 2.7... Rin Arerarers ary xem MPCKNEI OYStETS oi coils onan, HelO §, 10? WRU A :9ag8 CGbyste:: atlets 2... eib.«, xo) anvaslleg, na aid 159 ESSE LE a Sen ; 160 E@byster. loaves... 0... OOS SAQdQ Th Ariel se, ror , *Ragout of. sweetbreads (brown) ->2-se2ee5ere-% ——#tb, ceseueeminca meme (white) cs eae HIQg J NeZshG2 Poached eggs with forrel or endive ...)..0y 0... 163 «Buttered eggs .......... bos SONGS Serer th. i 0S BE ce ots MSW, BLK eee erernkG4 “Eggs ala trip....... nti op Rad sxcioitis, bey “165 e@nlet-of egos. 623 Sox) RO AL. & BE sod. danetib. BieeseesOf Trips... ee eb ea aa on aROS bis. bay 167 Ghambs tails.and ears... .. biccun. S tideisng wD. BewieG atiets el... so canon. bol 168 BA IO SEW MACIALORE eo bm sin wiplivomsiemproeds see baws HOO ME CS CSO OL os sos Sinks S Sie'ek se che ectads ib. To prepare a, batter for frying different articles, _ being a sufficient quantity for one dish .... 170 Fried celery petal ds tats masse s\alo. 6! aad pa opie eee XVI CONTENTS. MOAR | ine Fried peths . . acini ae oR EET oe wh sweetbreads see. e ea ee ei etaiee oe ee sored 2 artichoke bottoms 20.0.5 2239912 1 Sipe w——— tripe and ONIONS 0.0.4. e eee ee ewe ere! 172 Hard eggs fried 2. cc ces eect ee es ceca yo. gteiby fab A Nasal asa SEY ve errevecernees MRE S otyg —— another, way: -+ +0. iety Smee Puffs with forcemeat of vegetables .....0.9%% ib? Rem mequins: 4553..6+s0 99000 sne ne ole Oe OMe To dress part of a wild boar oye. 00 00. 860 SEG S Plovers eggs, to be served up different ways . 6076 Buttered lobsters... 0... 20~ NN Bone @Be Meat cake s94s sesh 6s ake Eoflared:pig: sss svisavs vasa «- o ORL IO Ae Red beef for slices . 38 et PD 9ltint, oplgniti 1h aayy, Savory jelly soos veer os BA, OR Alghe. wate Be eee of Gales 6 oaae 2s EMIS fore, alyg bagg, sof meat orefowle Ue ses lily eee Coke oo, binant Canopies 2 PELE EERE EMS AL EE IE 3983 | Salmagundy Sg agree. SUR. TOR Vote sdinaene i fb: S4lad of lobster 22s see vewieea eects oo RE Oa ene F¥ench falad os i ics tccsu ua 0009 00 cones Oa Blancmange oe ee Oe eee eee TAO nTTEMD qRasibl Pratch’blancmange °.... 445.96 es SPRL NG 35786 Riband blancmange ...:.. 52... RAC a eee Cleared 'calves’feet jelly rs..48 s46 6s 008E hay feo ), Marbrée jelly 220205. Lucien eae Bagnets a Nena ne eye Segugs, yanige Apple fritters for a dish eeocereepweere oe Uy en jasri r Golden pippins‘a la cream :. 22.20.2289 538 Geta another way .. ms "a ve By te sees ia @y Stewed pippins another Way °A..%s Soe ae sy One pares CONTENTS. AEXE SQA . PAGE Pemrety FOr Pied se 5. +s io noma de rss adiog Legg! At Oh pe es o's oc jr embboodtdows. ADs. REDO OF -OIADPES ..- . > - P senctiad sada OS yyy i 6s here sn. eheind hae sein ntg Vatgin cream ........- reer ie. VE I we he oan. g a0 Clbivisd Keath DY BRTOE EGAN, < 5 5 «, KE0 <8) 30TH mettre ntaenete ened, RPMPy ciearo. . . . . (GiG0nd4 to ssamsowd e 5 eeeoes 4 » i. . ‘ e fs sah abi : : Met 231, S. é t ; ‘ St VEVOLIOC ry 1€3 .£ Sa {2 ausa mea Ce i re “8 "g2900Rn § Hear Calf’s liver ‘roasted* i s3¢56 56 see oon PGR, BO oe 7 | eee OU AQKIG HOO To dry herbs cnn tell } ug igh To make anchovie liquor to be used i in fifth aie 2 pei € iyi | Potted lobster itteeseeetbesstad sll paaa isl 10. sg9agTO BaibasO To clarify butter for pottitig’. Vans os 7s meee is MORO Mt TO SDRMGO J Potted cheese Sete AA Ge 2.36 CONTENTS. me. . PAGE | Potted veal tt de as anes vii doe banade opted en See salarks ordmall birds ....... om... .k. ZB To dry morells, mushrooms, and pepper’ 238 Mushroom powder «....-+.0..evececc ens, ib.) eee en ees 239 Tarragon eee at a iby Walnut ketchup for fish SAUCES oe veneer ene 249 To pickle tongues, &c. Sie eels saa 16 hse ha, 5 “ibs India pickle Raia ae Ee ER 241 To dry artichoke wae teenth eee de a DAZ To pickle cucumbérs, &c. NEL NORE cate ig OS Rules to be observed in pickling mittens eee ee B45) © ee el a eae lai 8 246. oe mushrooms eat ale acid“ Peal dak Abs: —- x ~ heet ie STIR ci bl lel 247) a artichoke bottoms ..... pinta Sigsleg CAT ——_ large cucumbers ....+ +0: le hak esvoc 52491 - ~ x ——_ red cabbage e®eer 8 @ 6 @ eo ay ® 0 eee ° ee 250% OSs * cS, é ; a CUTAN sss ees eee ne +» unite ne soo yee — emerge oT, a ee ibs Se tagger Te anthoa oa Peas pudding, to be eaten with boiled pork .... 258) Currie, or pepper water .......... ++ Gros sebitaes Grills and sauce, which are generally eaten ae 2} V8 & “dinner BE a nals dik vio 9 se wae Ruane to 255) Saliné Of WoodCocks +22... . 06. oes eea eee 256. To make a haggess. Lien Gt ibe» French black puddings ........ Cc seach «08 SP SUSU aR Ro eae 258) ee ess pepe Candied orange OTOUMDGE DEES. co ict o 5 oy 260: PMoriide Ot Oranigeade ses es sew va une 2601 fe. Fis xxii - CONTENTS. PAGE : Poivrade sauce for game, Malntenon cutlets, &el 261 “Lobster sauce for fish i820 55 25205 eee oo “262 Gate a8 sna Se Hea OT ny Oyster sauce for fish .......+ e+e eeee eens ¢ 263 Mier hoa a bot sohenr od Dutch sauce for fish cece wees ere reesces she “Anchovie sauce for fish Os 27 POUT Re ae Observations in respect of fish cae eee." ac Chee sauce for fuicldltings or green ee mice bh “268 Fennel sauce for mackarel’.. 2.0.0.4... ee HS. x OB, ‘Bread sauce, for see au Scere eee “a Melted butter PR > Sob, To make melon citrof’.'.'..'.'s'e'e's e'e's'e’s « aoe 2970 Rusks, or tops and bottoms ....+..+..4¢ Ne rary wad udewsi ‘tb. Wafers lisebeerece stmt th) at. Cracknels 2.2.00. .seeseeenaneeeneeenn WY To bake pears “ssf Tesco e oe 13 To clarify sugar Sask COR oe a alo ved Sct: Woe Sar golden Pippins RRB YS - capillaire ertetetetecnyetes v Flowers 1 In ett ao eaereneeveve02e02e2e2 8820 © #6 88 as f eaceovnovo0ueaees a i ie e ; ey ve \ 2 oe i Syrup of roses seve eeeeen enna sens oe To preserve cucumbers’ . 0; . s/s sla yetee rey a} currants ..;25 oo) 2 ‘ ag Song barberries «. +. sssesessser senses OTe ey erg eas Gooseberry fool stot es sein ous + piniele enamel one 294 hie i > Sago vse ciiescstesse senso ae a Oatmeal pottage, or gruel ........ + ee soccer if ‘To bottle gooseberries, &c. for tarts oss tet a ee! 282 » goed Oo] ofA ce CoO CCC eee Her ecoeer eons eee eoee @ONTENTS. XX awe PAGE Diet bread cake ceeerssieeccnrseetesescess 284 Ri cena bie tela pebaiain ib. Common seed cake. Sa MRR scl a k ae ae 2865 Cinnamon cid, Ui a RRO SD To make red colouring for pippin paste, &c. for ; .. garnishing twelfth cakes . CO apie mep apis ree ee vanen crested Bristol cakes sev sgdiahly Chany wor sha 287 Hyde park IY AES os hin ga ns oats «0 . 288 Be ered nat. te Se SC ee a ib. | Bride cake reel Pat maptana er oer 289 NR deaic a da gis bin vaincys «Annee 4 290 My cic ois Scollop Shells | Apple Kritters in an ( Shelltish 07 Go) \ RaAMCREM ie (Bry fet wi : Sweetmeats/) _ Partridges Roast. Stewd , Cardoons ) eo _ Tendlone™ \\Vead. white) Lee ba Onilete Cullis Neele Se, Strand Ala pore a “ Oe di has ee i ener ‘ bN MOR Ip Seabee tay , — 1 Course oon fn renee 2 ea FEBRUARY. Reet ee ier tiflets Port , w Stowet red ) \eetbage7 to remove Soup "Water Souchee Roasted /Lobster> Sallad 4 nest sl pa feele Se, Strand a rn bes eld a re ae 3 ‘ d v « enlbile Wepre tems aa) IWourse Ginpd (ods Head s 2°(ourse “Marricot or Regetab ies 3¢Course Marbree Nelly * Brocol a SAUCE, Lyrimid of Faste age Pid Con. Boasts) Veal Olives Neele Se, Strand Par > =, ee Bie: Mochi Turtle’ Chickens w®~ Sweetbreads White Beek Forced and Roasted wh Oy! Ginpad>~S Salmon ko Fe-yd Smelts Dutch lanemange (Mushroons Brold ple Tart). Neele Se. Strand (aie ioe a eee ie a peewee re: c a Poet eae: Ty. q & oe: at ae Oe f x * ee lie) ‘ : a 4 = i or 2 x * aggeterabes a, ake e Lys } ue RL eT i; "hi. n an % tan | " , x t vg ‘oe ° ; ’ ‘ & SD - ? ¥ 5 ? : Nahe Ae ae " » i hy vk “es k Ths ; ’ eye as ae e 5 ae : Pade bathe en SR da th a nee 3 es ‘ : * ie: : . : * 1, . 4 Hy i } % iS ¥ : Ne - oY S \ « Fs i . s 7, Bi A + - nag + i ? od, : iran as aie ce 4 ¢ i SA Line Apple a Tartiets >? Se ee Neele Se. Strand eae oa, Se a Qiu! P i hay nee ‘heat aN Ha pee 1 1 he 4 4 ‘ = ‘ i 7 hy Le ¢ q , ‘ 4 , % ‘ * afat mae ay ame AS : " Th ied P ql COD, lmao + Course’ 4 Guten “Roast Beet 2¢Course | 3 Shellfish Chery French Beans ala Gream Sweetbread i Park Toast: Jelly & ouseLamb B lanemange Roast. akan Sasha SS oe = . \ Green Peas \ | . soi ag )) po “BPlovers LE Sener —— Sey | Pi. ae, Prdgeons ~ \ Roast: ™ Spee Sagi | Needle Se. Strand im | Cauliflower" a, Caw Fillet Lam w ae a Cucumbers. 2 Snull dishes Fish wo remove Turtle 22 0Cour' se’ \\ Venison’ roast er “ Lfoullet ro Cee eee Neele Sei Strand ee aay, EER epee eee «cape d & , ‘ ‘ € ane Be wie ay ¥ ieee pins te EN ey ene oe Og age Ss rm iy Dheiae Pi ded, 2 Ll Course’ (i ee. (( Onwie Soup ep Bs SNE Ey ot x ryd Fillets of “| Haddock Chine Mitton \\ to renove the Soup Roasted. Jelly w™ \ Peaches Mushrooms Send White WNeele Se. Strand %. 2” Course tll | (SerreMBer.) |. a re ger eats / Cutlets Vea warded) (rimpd Cod D and © } Fryd Smelts/ , 2¢ Course (Chanuillic > Dy Bas. hett WNeele Se. Straril (ie + ed 9,5 im ap nn a wh : . 4 aad ee - ‘ c = ee etter cee ee es paki a we jee OCTOBER. oor he eh ia ee Lede 1 Course Partridge yas Ber ( Wild Puck * toast _/ Xe SU tae House Lamb ‘& Oyster Set) Neele Se. Strand oe ra e . 2%Course Preserved Apricot Lart ala Crean A oa. Wood Cocks \ Roast Potted Beef Moddled to remove Soup Neele 8, iferand 2 CORR sini pe lo nell, oy 4 gps pide ¥, ae Sing Naby a ee s . ” 4 ' « 12a n wy ae U - ) n a a le J 7 h x _@zcem CE eB ER 2D Course i ee S ol Lamb & Ae: i, Wings RS ) and Legs Fowles \ | i ial Ma lied 7 val ae ( Gimpd Code Head | / 2¢ Course Neele Se. Strand * Dewey tigi is Se a i fey aie, ore pws > ? Saks Re ae Wie, cee: THE ART or COOKERY. Beef Stock. Cut chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and-a little salt. -Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve. | Veal Stock, for Soups. TAKE a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled ' carrots, turnips, onions, leeks, and ce- lery; draw them down till nearly tender, B 2 but of no colour; then add a sufficient — quantity of beef stock to cover the ingre- dients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it — excellent, : | N.B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two. purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, like- wise, that, if not str attended: to, it will burn. Consume, or the Essence of Meat. REDUCE veal stock to a good consist- ence, but be careful not to let it colour. Cullis, or a thick Gravy: Lake slices of ham, veal, celery, ¢ Car- rots, turnips, onions, leeks, a small bunch 3 of sweet herbs, some allspice, black pep- - per, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be care- ful not to let it burn; then discharge it~ with beef stock. When it boils, skim it> very clean from fat, and thicken it with flour and water, or flour and butter pass- ed. Let it boil gently three quarters of Beal hour; season it to the palate with: cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt. Liquid of Colour for Sauces, ec. Put a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it overa gentle fire, stirring 1t with a wood- - en spoon till it is thoroughly burnt and of a good bright colour, then discharge it with water; when it boils skim it and B 2 ‘ strain it. Put it by for use in a vessel | close covered. . Benshamelle. TAKE athite veal, lean ham, ‘turnips, celery, onions cut in pieces, a blade of | mace, a little whole white pepper; sweat them down till three parts tender, then discharge it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently. half an hour, and strain it through a. tamis cloth. N. B. Let it be of the thickness of light batter. To make a passing of Flour and Butter for Cullis or Benshamelle. Por frefh butter into a stewpan 0 over a fire, when it is melted add a sufficient quantity of sifted flour to make it into ~ 5 paste, and mix them together with a whisk “Over a very slow fire for ten minutes. Soup a la Reine. TAKE three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it. Crayfish Soup. TAKE three quarts of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil, ine | Og skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with saltand a little cayenne pepper. Serve it up with crust of french bread cut into small round pieces. Vermicelli Soup, white. TaxeE three quarts of veal stock and > two ounces of vermicelli, boil them to- gether a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and adda leasdl: Let it simmer for five minutes. — To make the Leason. Take the yolks of four eggs, half a — pint of cream, and a little salt, mixed well together. Cleared brown Stock for Gravy Soups. TAKE three quarts of veal stock per- fectly free from fat; add a small quantity — | 7 of liquid colour to make it of a fine brown; season to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This ‘stock 1s required for rice, brown vermi- celli, celery, santé, or turnip soups. N.B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most ap- proved, it being pleasant to the eye, and equally agreeable to the palate. — Rice Soup. - App to three quarts of cleared stock two ounces of rice, washed, picked, par- boiled, and drained dry. Let it boil gently - till the rice is tender. B 4 Celery Soup. — Rica Cur celery heads two inches long then, some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it. boil, skim it, and let the celery simmer till tender. ge Turnip Soup, Pare good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and | ye ‘ee gently ste tender. 6 TS, UTR G 3a ? s Jib. Cressey Ky oups. Take twelve large red carrots, scrape | them clean, cut off Fae: the red part in oy thin slices, and put them in a stewpan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas. Stew all to- gether till tender, adding some stock to © prevent burning; then rub it through a tanuis, and put to the pulp five pints of veal stock and some blanched water-cres- ses; make it boil for twenty minutes, skim it, season it with salt, and serve it up. N:-B. To. be the thickness of ee soup. Santé, or Spring Soup. _ Pare, and cut into shapes, turnips and carrots, likewise celery heads about two inches Jong; wash them, and steam them separately with a very little water till they. are three parts done; then cut the white part of the celery into small pieces, like- wise leeks, cabbage, cos lettuces, endive, _ and chervil, of each a small quantity ; ‘blanch and drain them dry, then put all 0 the vegetables together; add to them three quarts of cleared brown stock,. and boil them gently till tender. In spring add young green peas, tops of asparagus, and button onions, steamed as the above. N.B. Asmall piece of bouillie beef may be stewed till tender; and ten minutes © before it is to be served up wipe it dry, : and put it into the yee? with the Mie tables. Onion Soup. Take eight middling-sized peeled oni- ons, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender; then add three quarts of veal stock; make it boil twenty minutes; skim it, season it with - salt, and add a leason; mix it well with a whisk, make it simmer, and serve it up. Green Peas Soup. TAKE one quart of young green: peas, four: turnips pared and cut in the formof . Il dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a quarter of a pound of fresh butter, and stew them till nearly done. Then take two quarts of large fresh green peas, and boil them in three quarts of veal stock till tender; strain and pound them, preserving the liquor; then rub the peas through a tamis, and add the pulp with the liquor to the above herbs, a little flour and water, pepper and salt, and sea- son to the palate, with a bit of sugar if approved. Boil all together half an hour; skim it and when it is to be served up, add the pulp of some boiled parsley rub- bed through a tamis to make it look green. N.B. Cut pieces of bread into thin sippets, dry them before the fire, and serve up on a plate. | Old Peas Soup. Taxe chuck beef cut into pieces, knuckles of ham and veal, pickle pork cut into square pieces of half a pound I2 each; put all into a pot with peeled tur- nips, leeks, onions, carrots, and celery, cut into slices, and some old split peas, with a sufficient quantity of water; when it boils, skim it, and add a very small bunch of dried mint. Let the ingredi- ents boil till tender, then take the mint out, rub the soup through a tamis till of a good thickness; when done, add to the — liquor, turnips cut in form of dice, celery and leeks cut small and washed. Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it. Some bread cut in form of dice, and fried, to be served up on a dish. N.B. The pork to be taken out when nearly done, and added to the soup half an hour before it is served up. Peas Soup another ie? Pur the peas with the above- mentioned vegetables into a pot with some water; stew them gently till tender, then add a little dried mint, and rub them through | 13 a tamis cloth; put the pulp to some good veal stock, likewise add some turnips pared and cut into forms like dice, some leeks and celery cut small and blanched; season to the palate with pepper and salt; then making it boil, skim it, and stew the herbs till tender. Serve it up with pieces of pickle pork in it. “N. B. The ‘pickle pork to be cut into small square pieces and boiled till nearly done, and then added to the soup a quar- ter of an hour before it is to be served up to table. Let the soup be of a proper thickness. Giblet Soup. Ler the giblets be scalded, picked clean, and cut in pieces; which done, put them in a stewpan, season them with herbs and spice, the same as for real tur- tle; add some veal stock, stew them till nearly done, pick them free from the herbs, chop the bones down, strain, thick- cb, and season the liquor, as for real tur- 14 tle; make it boil, then add it to the giblets, stew them till tender, and serve them up with egg and forcemeat balls. — Fish Meagré S oup. Take pieces of different sorts of fish, such as salmon, skate, soles, &c. - Sweat them till tender, with turnip, onion, celery, a clove of garlick, and a blade of mace; then add some. plain veal: broth. Let all simmer together for half an hour; then strain and skim it free from fat; season with salt and cayenne pepper; clear it with white of eggs, and colour with a little saffron. N. B. It may be served BR mah celery or rice in Ve: Mock Turtle of Calf’s Head. TAKE a scalp cleaned by the butcher, scald it for twenty minutes, then wash it clean, cut it into pieces two inches square, add a gallon of veal stock, and 15 boil them till nearly done. Have ready some pieces of veal cut in form of dice, but four times larger, seasoned with herbs, _ spices, and onions, the same as real tur- tle; and strain to it the liquor the scalp is boiled in. Let the meat simmer til] almost done; pick it, and add to it the scalp with forcemeat and egg balls; then thicken the liquor as for real turtle, and when it boils skim it clean, put it to the. meats, and simmer all together half an hour. Mutton Broth. Take anceck of mutton cut into pleces, preserving a handsome piece to be served up inthe tureen. Put all in a stewpot with three quarts of cold beef stock, or water with a little oatmeal mixed in haa some turnips, onions, leeks, celery cut in pieces, and a small bunch of thyme and parsley. When it boils skim it clean, and take the piece of mutton out when nearly done, and let the other boil til] tender; then have ready turnips cut in 16 form of dice, some leeks, celery, half a bs cabbage, and parsley, all cut small, and. some ‘marigolds; wash them, strain the — liquor of the meat, skim it free from fat, add it to the ingredients, with the piece of mutton, and a little pearl barley if ap- proved; season with salt, simmer all to-. gether till done, and serve it up with toasted bread on a plate. Real Turtle. Hane the turtle up by the hind fins, and cut off the head overnight; in the morning cut off the fore fins at the joints, and the callipee all round; then take out. . the entrails, and be careful not to break — the gall; after which cut off the hind fins and all the meat from the bones, callipee and callipash; then chop the cal- lipee and callipash into pieces; seald them — together, the fins being whole, but take — care not to let the scales set. When cleaned, chop the fins into pieces four inches long; wash the pieces of the cal- "7 lipee; callipash, and fins, and put them into a pot with the bones and a sufficient _. quantity of water to cover; then add a bunch of sweet herbs and whole onions, and skim it when the liquor boils. When the fins are nearly done take them out, together with the remainder of the tur- tle, when done, picked free from bone. Then strain the liquor and boil it down _ till reduced to one third part; after which cut the meat into pieces four times larger than dice; put it into a pot, add a mix- ture of herbs chopped fine, such as knot- ted marjoram, savory, thyme, parsley, a very little basil, some chopped onions, some beaten spices, as allspice, a few cloves, a little mace, black pepper, salt, some veal stock, and the liquor that was reduced. Boil the meat till three parts done, pick it free from herbs, strain the liquor through a tamis sieve, make a pass- ing of flour and three quarters of a pound of fresh butter, mixing it well over a fire for some time, and then add to it madeira wine, (ifa turtle of seventy pounds weight, 18 three pints,) and the liquor of the meat. : : ~ When it boils, skim it clean, season to the palate with cayenne pepper, lemon juice, and salt, and strain it to the pieces - of fins and shell in one pot, and the lean meat into another; and if the turtle pro- | duce any real green fat, let it be boiled — till done, then strained, cut into pieces, and added to the fins and shell, and then simmer each meat till tender. When it is to be served up, put a little fat at the bottom of the tureens, some lean in the _ center, and more fat at the top, with egg and force-meat balls, and a few entrails. rh ae N. B. The entrails must be cleaned well, then boiled in water till very tender, and preserved as white as possible, and just before they are strained off add the balls. If a callipash is served up, the shell to be © cut down on each side, and chop the pieces for the soup; the remaining part of the back shell to be pasted round with a raised crust, egged, ornamented, and. ae 19 baked, and the soup served in it in the same manner as in the tureens. Callipee. Take a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder-bone out and fill the cavity with a good high- seasoned forcemeat made with the lean of the turtle; put it into a stewpan, and add a pint of madeira wine, cayenne pep- per, salt, lemon juice, a clove of garlick, a little mace, a few cloves and allspice tied in a bag, a bunch of sweet herbs, some whole onions, and three quarts of good beef stock. Stew gently till three parts done; then take the turtle and put it into another stewpan, with some of the en- trails boiled and some egg balls; add a little thickening of flour and butter to the liquor, let it boil, and strain it to the turtle, &c. then stew it till ten- der, and the liquor almost reduced to a glaize.. Serve it up ina-deep dish, C2 20 pasted round as a callipash, i oles and baked. N.B. I think the above mode of sery- _ ing it up in a dish the best, as it fre- quently happens that the shell of the cal- lipee is not properly baked. | Glaize for Hams, Larding, roafted Poul- try, &8c. TAKE a leg of yeas lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peels mage? 2 and black pepper, a small quantity of each; add three quarts of water, sweat them down till three parts done, dis- charge with water, and boil it till the goodness is extracted; then skim it, ;and* strain the liquor into a large pan. Next day take the fat from it very clean; set the stock over a fire, and when warm: clear it with whites and a few yolks of eggs; then add a little colour and strain 21 - it through a tamis; boil it quick till re- _ duced to a glaize, and be careful not to let it burn. N. B. In the same manner may be made glaize of separate herbs or roots, which will be serviceable on board a ship, or in the country, where herbs or roots cannot be procured at all times; and they are to be preserved in bottles, as they will not, when cold, be of a portable substance. | Fish plain boiled to be prepared thus: Put them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, which should be properly soaked, then cut in pieces and put in cold water, and when it boils let it simmer six or eight minutes, and serve it up on a napkin with boiled parsnips and potatoes round, or ona plate, and egg sauce in a boat. C 3 22 | N.B. Fish should be chosen very fresh and of good appearance, it adding as much to their beauty as gratifying to the pa- late when: dressed, there being in my opinion but two sorts—good and bad. But as an exception to the above obser- — vation, skate will be better for eating if kept for one or two days in a cool place 5 before it is dressed. Fish generally fried. Pieces of skate. Whitings. Fillets of haddocks. Smelts _ Soles. Perch. Flounders. Slices of hollibut. Slices of cod. 2 oa let cog wg ae eet. Te Ce ie ele ns ee 43 _ To prepare the above for frying, ec. Wire the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley. N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over. Broiled Fish prepared thus: Wire the fish dry, flour them well, and have the gridiron clean; then rub C 4 24 the bars with a veal caul, and put the’ | fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly. s N.B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following . methods of broiling other fish to be ob- served. eck Broiled Salmon to be prepared thus an TAKE pieces or slices of salmon, wipe them dry, dip them in sweet oil, and= - season with pepper and salt; fold them In pieces of writing paper, broil over a clear fire, and serve them up very hot. | N. B. In the same manner are to be done red mullets, &c. OTE TSS om hag ne a eee “a3 Broiled Mackarel, common way. Wire them dry, split them down the back, sprinkle with pepper and salt, and broil them gently. To stew Fish. ADD to some cullis a few chopped eshallots, anchovies, a bay leaf, horsera- dish scraped, a little quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up ina deep dish with the liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves, Eels, soles, or other fish Hay be done the same way. 3 26 \s : Water souchée of Perch, Flounders, Sobs: | Eels, &e. See Take perch cleaned and fresh crimp- ed; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a — plate. N.B. The time the fon ate to boil must be according to their size; and the parsley roots are to be cleaned, cut into ~) slips, and boiled by themselves till ten- ; der. Roafted Pike or Sturgeon. Let the fish be well cleaned, then make a stuffing of capers, anchovies, 7 Juice, pepper, and salt, and simmer them over a slow fire till done. Serve them’ up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweet- md breads, and good strong cullis coloured with lobster spawn. N. B. The above fillets may be fried, and served up with the sauce round. Entrée of Whitings, ec. Take fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stew- pan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes. Entrée of Salmon. » Make white paper cases, and put a little sweet oil at the bottom of each. 3° * Cut into pieces some fresh salmon, pep- per and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the sal- mon, and anchovie sauce in a boat. Entrée of Smelts, &c. CLEAN, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice ~ to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts round the dish, ane a few over the stew. 31 Entrée of Mackarel. SpLir them down the back, season with pepper and salt, and lay a sprig of fennelin them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chop- ped parsley, green onions, pepper, salt, and plenty of ace juice to be put in its stead. Mackarel the German way. SPLit them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:—pick and wash fennel, parsley, mint, thyme, and creen onions, a small quantity of each. Boil them tender ina - little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half'a lemon, a little cayenne pepper and salt. Let it 32 = boil, and make it of a proper thickness — with flour and water. aan | ~~ fe ' £23 : wee } Olios, or a ae Dish. “~ : THE ert that are wees consist = of the following: viz. : Leg of mutton of ten pounds. 7 Leg of veal dittos, Sues ame Chuck beef ditto, "V4 40) Lean ham six pounds. Best end of a neck of 1 mutton, Breast of veal, small. Two pieces of bouillie beef Ne one. pound ‘each. ee Two pair of pigs feet and cars, A bologna sausage. oe A fowl. A pheasant. , Two. partridgés, “=, ae Two ruffs and rees. ‘= Geen Two quails. vets Two teal. Two pigeons. 33 Two rabbits. One hare. © Two stags tongues. One quart of burgonza peas. Turnips. Carrots. Celery. Onions. Lecks. | Parsley. Thyme. Garlick. Allspice. Cloves. Mace. Nutmegs. Black pepper. Haricot roots. Fried bread. Eggs. Saffron, and Lemons. _ 34 The Olio to be made as follows: Take the beef, veal, mutton,, and ham; cut them into pieces, put them ‘into a pot, cover with water, and when it boils skim clean; then add carrots, — celery, turnips, onions, leeks, garlick, parsley, and thyme, 4ied in a bunch; allspice, cloves, nutmeg, black _ pepper, mace, and.a little ginger, put in a cloth. Boil all together till it becomes a strong stock, and strain it: Then cut the breaft of veal into tendrons,. and beft end of neck of mutton into steaks, and half fry them; pigs feet and ears cleaned; hare cut into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces. When the different articles are ready, blanch and wash them, then braise each 35 3 in a separate stewpan, with the stock that was strained. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burn- ~ ing. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs; then cut tur- nips and carrots into haricots, some but- ton onions peeled, and heads of celery trimmed neat; after which blanch them, cut the bologna sausage into slices, boil the burgonza peas till three parts done, then mix all together, add some of the | cleared liquor, and stew them gently till done. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few bur- gonza peas 1n it. When the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread ainptd 4 in whites of eggs, and set it in a~ : 2 36 slow oven or before a fire; then lay the tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions, and serve up » with the haricot roots, &c. over. N.B. The whole of the liquor to be seasoned to the palate with cayenne pep- Aa and img) juice. - [This receipt for a spanish olio is only written to shew how expensive a dish may be made, and which I saw done. As a substitute I have introduced the following english one, which has been generally approved; and I think, with particular attention, it will exceed the — former in flavour. Ne: Hodge Podge, or Englifh Olio. — Take four beef tails cut into joints, bouille beef two pieces about a quarter of a pound each, and two pieces of pic- - : 37 kle-pork of the same weight. Put them into a pot, cover with water, and when it boils skim clean, andadd half a sa-. voy, two ounces of champignons, some turnips, carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few all- spice, and_a small quantity of mace. When the meats are nearly done, add ‘two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon. juice, and add a small. quantity of colour; then have ready tur- nips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. Let them be sweated down, till three, parts tender, in separate stewpans, and strain. the essences of them to the above liquor ; clear it with whites of eggs, strain it through a tamis cloth, mix the vegeta- | bles, add the liquor to them, boil them D 3 | 38 E gently for ten minutes, and Serve them - over the meats. rik Light Forcemeat for Pies or Fowls, &c. Cur in pieces lean veal, - ham, and fat bacon; add chopped parsley, thyme, — eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder. Put over a slow fire till three parts done; then pound in a’marble mortar till very fine, and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it. : ee . is hi a r y isk EST sae Seka ; ‘ ; ; A PONS ae, a ee, ; Se Ne RO Ee wR RR es ee ae ee Le an FPN a ies SP emee ey ey PRT cf ee ae ee ee eee a : Forcemeat Balls for Ragouts, e,. | Cur lean veal and beef suet into small pieces; and add chopped parsley, thyme, : “marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs, Pound all well toge- ther, and roll into balls. ess ae 39 -N.B. The balls should be boiled or fried before they are added to any : thing. Egg for Balls. Bout six eggs, take the yolks, pound — them, and add a little flour and salt, and _the yolks of two raw eggs. Mix all well ‘together, and roll into balls. They muft be boiled before added to any made dish Or soup. Omlets of Eggs for garnifhing or cutting in Slips. TAKE eggs, break them, and put the yolks and whites into separate pans; beat them up with a little salt, and then put them again into separate. earthen vessels ~yubbed with sweet oil. Have ready a D 4 40. / pot of boiling water over a fire, put them in close covered, and let the oni steam till thoroughly done. Ox Cheek. 3 hic ss Noe see ; | Bon £ and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or | water); when it boils, skim it, add two. bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and - mace. Let the cheek stew till near, done, then cut off the firings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little eolour, clear it with eggs, strain it through a tamis cloth. to the cheek, and stew it till tender. Bae FE Se Ae A pe eT iN, ee ee eee 4I Beef Tails. Cur the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over. ' Haricot Sauce. Take clean turnips and carrots, and scoop or cut them into shapes, some ce- lery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done. - Beef Collops. “pyle the fillet from the cer iptire x of a rump of beef, cut it into small thin a ‘ slices, and fry them till three parts done; ‘ then add to them slices of pickle cucum- f: bers, small mushrooms stewed, blanched oysters, some good-seasoned Sine and stew them till tender. aa? Fillet of Beef larded. | Take a fillet or piece of a rump, force : it and lard it with bacon, turn it round ~ hike a fillet of veal, roaft it, glaize the top, and serve it up with the following sauce made with cullis, lemon. pickle, and ketchup; add likewise some scalded _ q celery heads and button onions; then stew till tender, and put the sauce round the beef. 43 Beef Pallets. SCALD and scale the pallets clean, and boil them till tender; when cool roll them up with forcemeat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cullis or benshamelle. N. B. The ham, &c. are to be cut in the form of dice, and the omlets made as omlets for garnishing. Rump of Beef a-la-daube, or braised. Bone arump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread, 44 ee and braise it till tandbes hes wipe ida, : -giaize the top, and serve it up) with the sauce round. Either spanish onion 4 sauce, or savoy, haricot, or ashée sauce | ‘ may be used. N. B. It may be sery ed with Las sauce. ve q either A Pe or daubed. : To make Spanish es Sauce. Sack : | BRAISE S1x spanish 0 onions with the beef . till three parts done; then peel them, 4 and add some good cullis, seasoned with : cayenne pepper, salt, lemon j juice, and a a little sifted lump sugar, and stew them till tender. a Savoy Sauce. ; cian Ber some savoys in quartens, blanch them, and then tie them round -and braise them with the beef till half done.» a \ oped See eee 45 | Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender. : Ashée Sauce. _ Take some pickle cucumbers chop- ped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them a good-seasoned cullis and a little mushroom ketchup. Simmer all _ together a quarter of an hour. | N..B. The ham, fowl, egg, and carrot to be boiled before they are chopped. Brisket of Beef with Spanish Onions. To be done in the same manner as the rump, but not to be daubed with bacon. - . Brisket of Beef with Ashée or Faricot. _ To be done in the same manner as the preceding. ae Rump of Beef a-la mode. Bone the rump, daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt. Bind it round with packthread, put it into‘ia — braising pan, cover it with some veal stock, make it boil, skim it, and add a pint of red port, some onions, turnips, celery, a few bay leaves, garlick, cham- _ pignons, a few whole allspice, and a lit- tle mace. Let it stew till nearly done; then take it out of the liquor, cut off the strings, wipe it dry, and put it into a clean stewpan. Then strain the liquor, skim the fat off clean, season with ca- _ yenne, salt, a gill of. vinegar, lemon pickle, and a small quantity of juice of lemon; add a little colour, clear it with 7 47 whites of eggs, and strain it through a ta- mis cloth to the beef. Stew it gently till done, and serve it up ina aoe dish. -N.B. To the liquor, when cleared with eggs and strained, may be added some passing of flour and butter, by way of thickening, if approved. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain. Baked Beef. Bone a leg of beef, wash it clean, chop plenty of parsley, a middling quan- tity of thyme, eschallots, marjoram, sa- vory, and a little basil. Then mix them together, and add a small quantity of beaten allspice, mace, cloves, pepper, and salt, Rub the beef well with the ingre- dients, set it in an earthen pan, put to it a gill of vinegar, half a pint of red port, eight middling-sized yyhole onions peeled, two bay leaves, a few fresh or dried cchampignons. Let the meatremain till next day; then add a sufficient quantity of water to it, cover the pan close, and bake the meat till tender. +e ap re $ Marrow Bones. Cuop the bones at each end so as to te steady ; then wash them clean, saw them in halves, set them. upright | in a saucepan with water, and boil them two hours. Serve them up very hot, and with fresh toasted bread. Mutton Ramps aaa ary s CLEAN and cut the rumps of an ‘oe. length, and lay them ina pan and the marinate liquor for a whole night; then _ pass them in butter till nearly done. , Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in a lard till. done, te! , 49 and of a nice colour. Drain them dry, and serve them up witha very good-sea- soned cullis sauce and ketchup in it. N. B. In the same manner may be done mutton steaks. To make Marinate. ~Taxe alittle gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little — thyme. Boil all together and strain it. Haricot Mutton Cutlets. CuT a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them - from burning, and simmer till tender. Lay the steaks round ina dish, and serve them up with haricot sauce over. SANG B: The essence that the steaks were E Pe . > =e aes 59 Bae ‘ ’ tyes Ae eo from fat, and added to the sauce. Fillet of Mutton with Cucumbers. Take the best end of a neck of mut- ton, cut off the under bone, leaving the © long ones on; then trim it neat, lard it, — or let it remain plain; roaft it gently, © glaize it, and serve it up with. cucumber sauce under. aa ee % at, / be Stewed Cucumbers, — Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young, Put them into a stew- pan, and add a little salt, vinegar, and — 4a anonion, Simmer them over a fire till nearly done and the liquor reduced, or q fry them with a bit of fresh butter, and add a good strong cullis., LLeththe,cu- —@ cumbers stew till done, and serve them + $1 , up with the mutton, which may be roasted with larding (or plain). N. B. The cucumbers may be served as an entrée of itself, and fried bread put round them. Mutton Cutlets with Potatoes. Cur a loin of mutton into steaks, beat them with a chopper, and trim them neat. Pass them in sweet herbs, eschal- lots, pepper, salt, and lemon juice. When | nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce.under the steaks. dooNeB. The potatoes to be peeled, scooped, or cut into shapes. Then fry them of a light colour, and put them B32 53 before the fire till wanted; and add to the sauce the steaks were passed in, a little cullis and ketchup; then strain and reduce it almoft toa glaize. Mutton Cutlets a Ia Maintenon. GET the beft end of a loin of mutton, take off the under bone, and cut it into’ chops; beat them, and trim them neat ; then add to them a bit of fresh butter, chopped parsley, thyme, eschallots, pep- per, salt, a little pounded mace, and - lemon juice. Pass them till nearly done; then lay‘them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper; fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat. _N.B. See Poivrade Sauce receipt: » a Ne eg ye a a ee Fi a i dle ($3 Cutlets a la Irish Stew. Ger the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the chops till three parts done, then add some whole pota- toes peeled, and let them stew till done. Serve it up in a deep dish. f N.B. Let the parsley and thyme be taken out when the stew is to be served UP: = Pork Cutlets with Red or W. hite Cabbage. Take a piece of back pork, cut it into chops, beat and trim them, season with pepper and salt, broil them gently E 3 * 54 till done and of a light brown colour. — Serve them up with stewed red or white 3 cabbage under. To stew Cabbage. Cur the cabbage into slips, and blanch and drain them dry. Put them into a stew- pan, with a bit of-fresh butter, pepper, salt, an onion, some vinegar, half a pint of veal broth, and a little allspice. tied in a cloth. Stew the cabbage gently till done and the liquor nearly reduced, and _then take the spice and onion out. — Pork Cutlets with Robert Sauce. GET a piece of back pork, or the best end of a loin, and take off the under bone; then cut the chops neat, season with pepper and salt, broil them gently, and serve them up with the sauce un- derneath. BP To make Robert Sauce, TAKE some cullis, a bay leaf, an onion sliced, a blade of mace, a little mustard, and a gill of rhenish wine. Boil all to- gether a quarter of an hour, strain it, and reduce it nearly to a glaize. Pork Cutlets another way. Trim the chops neat as above, pass them with a bit of frésh butter, chopped eschallots, pepper, salt, and a little lemon juice. When nearly done, breadcrumb and broil them till of a light brown co- lour. Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly toa glaize. E 4 =e ry Ae 45) are e : Pen | 56. Fillet of Bork roafted. 4 ‘A x TAKE a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. Whenitis to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roaft it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath. - ie Pigs Feet and Ears. Take prepared feet and pass them, with chopped parsley, thyme, eschallots, 5 pepper, salt, and lemon juice. "When LS done, breadcrumb and broil them gently?’ Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over. W Ot depeh 57 To prepare Pigs Feet and Ears. - Scapv and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a “little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use. Compotte of Pigeons, Cot off the pinions, draw the legs in close, colour the breaft in boiling hot lard, and then blanch and wash them; which done, put them in a stewpan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke’ | 580 | bottoms, egg balls, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew. — for ten minutes, then add them to. the pigeons, and serve ne all together in a deep dish, - ss Sits : : Ce ; The | 3 Pigeons a la Bleresoee Cur off the pinions, dite in — legs, cut the breast so as to lay back, then pass them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh but- ter, grated nutmeg, lemon Juice, pep- pet,, and teen. La them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk eee eges, and strew them with crumbs of Bread rubbed through a fine hair sieve, Fry them of a light colour in boiling hot lard (or broil them), Serve them up. with a good cullis and sharp sauce un- ; derneath. | nd 59 Pigeons glaized. Pur some good-seasoned forcemeat in the pigeons, cut off the pinions, lay back the legs, blanch them, and roast them gently with vine leaves and bards of fat bacon overthem. When they are to be served up glaize the top part, and serve them with cullis sauce, or celery heads, or asparagus tops, &c. under them. Pigeons a la Sousell, Bone the legs and wings of four pi- geons and draw them in; then fill them with a high-seasoned forcemeat, and braise them in a half pint of veal stock. When done enough, take the pigeons out, wipe them dies: glaise the top, and serve them up with stewed sorrel un- derneath. | N.B. The liquor they were braised in to be strained, skimmed free from fat, I 60 and reduced almost to a glaize, and added to the sorrel. (Or they may, when three parts done, be wiped dry, egged and breadcrumbed over, then fried in boil- ing lard, and served up with sorrel sauce - underneath as above). | Hashed Ca Calf’ 5 Head Take a head, without the sali ae ped in half; wash and blanch it, peel | the tongue, cut it in slices, and likewise a the meat from the head.. Add bhaiched morells and truffles, egg and forcemeat balls, stewed mushrooms, artichoke bot- toms, and well-seasoned cullis. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads. When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top, which is to be prepared thus: —One half of the head when blanched to be done over with yolk of raw egg; then season with pepper and salt, strew with 61 fine breadcrumbs, bake till very tender, and colour with a salamander if requi- site. The brains to be egged and rolled in breadcrumbs, and fried in boiling lard. The rashers of bacon to be broiled. Breast of Veal en Gallentine. Bone the veal and lay a light force- meat over it, and upon that some slips of lean ham, pickle cucumbers, fat ba- con, and omlets of eggs white and yel- | low. Roll it up tight in a cloth, tie each end, and braise it till tender. When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top; then put under it stewed sorrel or stewed marie Saget or ragout. Breast i Veal Ragout. Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them ina little lard till of alight brown colour, — wipe them dry, put them into a stew- pan with half’a pint of veal stock, sim- mer them till nearly done and the liquor _ almost reduced; then add blanched mo- rell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and | a little lemon juice. Let all stew toge- ther till done. — ald ae Neck of Veal en Erison. ae ‘ Cur off the scrage and the under chine bone, then lay a light forcemeat on the top of the veal about half the way; ‘ _and wash it with whites of eggs with a paste brush, and work a sprig or any other device as fancy directs, with pickle cucumber, ham, breast of fowl, omlets of eggs white and yellow, boiled carrots, and some capers. Put the veal into a stewpan, add a little stock, and stew! it gently till tender, taking care the orna-— 63 ment is not disturbed. When it is to - be served up glaize,the plain part, and put under a cullis sauce with asparagus or peas. N.B. In the same manner may be done heart sweetbreads. Neck of Veal larded. Take off the under bone of a neck of weal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten mi- nutes before it is done take off the caul, and let the veal be of a very light colour. When it is to be served up glaize it, and put under some sorrel sauce, celery heads, _ or asparagus tops. Veal Cutlets larded. Cur the beft end of a neck of veal into ‘chops, leaving only a part of the long bone; then lard, blanch, and braise them; and when they are to be served up, drain, dry, glaize, and place them round eac a.” q other in a dish, and— put green truffle @ sauce, or white mushroom. sauce, in the : : q centers -: ; oar qi a fg Ed oin o Veal a a Cream. Lain of Veal a ls Cream TAxe the ae: end off a pe ‘of | veal . joint it, and cut a little of the suet. rom a the kidney; cause it to lay flat, and then oo make an incision in the center of the. a top part about three inches deep and six inches long. Take the piece out, _chop : it, add to it the suet or beef marrow, a parsley, thyme, green truffles, ‘mush- 4 rooms, eschallots, lemon. peel, chopped... . a very fine, and season it with _ pepper and 4 salt, and a little beaten spice. . Put all, — together into a marble mortar, add. thei io T0gRE® 4 hae soaked in cream ; Sica phe the. " ingredients well, and fill the cavity. with. the forcemeat, and cover it with a a. piece. of veal caul; after which tie it down a 65 close and cover the whole with a large piece of caul, roast it gently, and when it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, &c. N.B. In the same manner may be done a fillet of veal instead of plain stuffing. “ Veal Tendrons (brown or white). — ‘TsKeE a breast of white veal, cut off the under bone and the top skin; then cut it into three long slips, and the slips again into pieces of two inches thick; blanch and put them into a stewpan, then add a little water, bards of bacon, and slices of lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal. F 66 Clery Sauce, (white), for Vea Chickens, : Tari 64. Cut celery besditetianeal inches long, trim them, ‘wash and blanch them, drain them dry, add a little stock, boil them till nearly done, and. the liquor almost reduced; then put to them some bensha- melle, and, if approved, five minutes be- fore the sauce is put over the meat or poultry, add a leason of two 0 of. E88 and cream. 35: | ct 450s Pit Be ie PRA SES —s ESS 8 eatad salods Celery Sauce, (brown,) for Pullets, &e. Dress celery heads as above, but in- stead of benshamelle add a ai Cae only. ef obey: 9 te ae be 5 | N. B. The above sauces: may: ie aa up in dishes with fried bread round.the: celery heads, as an entrée of itself rs9 « ee oy re ae oe x " Oh F (ie 67 Veal Cutlets au natural. Cur the best end of a neck of veal into chops, trim off the bone, pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschallots, and sea- son with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cullis, a little ketchup, lemon pickle, and arti- choke bottoms cut into pieces. | Veal Collops (brown). Cur veal cutlets (taken from the fil- let) into small thin pieces, and fry them in a little boiling lard till of a light brown - colour. Drain them dry, put them into a stewpan, add cullis, stewed mushrooms, some blanched truffles, morells, pieces of | aap artichoke bottoms, some slices of throat sweetbreads, and egg balls. Let them simmer over a slow fire till tender, sea- son to the palate, and serve them up with rashers of broiled bacon round them. | Veal Collops (white). Cut the collops : as for brown, but j in- stead of frying, put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace. Simmer : them till nearly done, then strain the liquor to some benshamelle, and add the collops with some slices. of throat sweet- 5 breads, some cocks combs blanched, egg balls, pieces of artichoke bottoms, ‘and 4 stewed white mushrooms. Let them: | stew gently, season to the palate with salt, and make the sauce of, a sufficient. thickness to adhere to the ingredients. N. B. Five minutes before the collops are to be served up a leason may be added of.eggs.and cream. fie {oa HG 69 Fricando Veal. Cur off a long or round piece of veal from the leg, beat it flat with a chopper, and make an incision in the under part. Put into it a little light forcemeat, sew it up, lard the top part with pieces of fat bacon very neat, blanch it, put it into a stewpan with a little stock, and cover it close; then let it stew till very tender, and the liquor nearly reduced. When it is to be served up glaize the larding, and put stewed sorrel under. N.B. The forcemeat, if not approved, " may be omitted; and instead of only one piece of veal, three or four small pleces may be served on a dish. Sorrel Sauce. ~-Wasu clean, squeeze and chop fine, “plenty of sorrel, and put into it a stew- Lee Pe ko pan with a bit of fresh butter; stew i it “ till the liquor is almost reduced, and then, add a little strong cullis. Let the sauce | a be of a good thickness, © (= St am Veal Olives. 3 : "hae Cur thin bards of fat bacon of six inches long and four broad, lay upon them very thin slices of veal of the same ~ dimensions, wash the veal with. yolk of = egg, and put upon it some light force- meat. Then roll them up, run.a ark spit through sideway of each olive, tie a string over them to prevent their, fal- 4 ling off, trim each end with a. sharp 4 . knife, roast them gently, and froth and serve them up with a cullis sauce under. . Breast of Veal with Oysters. «. . Cur off the under bone of a breast of white veal, and the skin from the top; aia - be ie 7 j - ‘ : t t 71 then blanch and braise it, or roast it gently till very tender with a veal caul : over. When it is to be served up take off the caul, glaize the top of the breast, and put round it white oyster sauce. (See receipt for Oyster Sauce.) Lamb's Head minced. © Cuop the head in halves, and blanch it with the liver, heart, and lights. Then chop the heart, &c. and add to them a little parsley chopped very fine, a small quantity of shredded lemon peel, and some cullis; then stew it gently till done, and season to the palate. Wash the head over with yolk of egg, season it with pepper and salt, strew fine breadcrumbs over, and bake it gently till very tender. When it is to be served up, colour it with a salamander, put the mince under, and the brains fried round it, with rash- ers of broiled bacon. 3 F4 a i _N.B. To prepare the. brains, | clean them in warm water, wipe them dry, dip them in yolk of egg, breadcrumb, : a and fry them in boiling lard. oi ae ceo eo ee: Gh PRA Ae Breast of Lamb with Benshamelle, oan TAKE off the under bone, then barak® and put it into a stewpan, with parsley, | thyme, and eschallots, chopped very fine, a bit of fresh butter, pepper, salt, a little” ‘ essence of anchovie, and lemon juice. Let it simmer over a slow fire till nearly done; then lay it on a dish, and, when almost cool, ege and breadcrumb eo broil it over a slow clear fire till tender, and let it be of a nice brown colour. Serve it. up with a benshamelle sauce under. b ¥ . vps nes Pd a wd 3s4 ad Ves « § Breast or Tendrons of Lamb en Matelote. if Cur the breast. into two- ree slips, trim off the bone and skin, cut them into. 73 small pieces, blanch and boil them ina. little stock and lemon juice. “When — nearly done, add peeled and _ half-boiled ‘button onions, pieces of pickle cucum- ber cut of the same size, a few button mushrooms stewed, some slices of throat sweetbreads, blanched omlet of ege (the same kind as for garnishing) cut into pieces the form of dice, and lean ham cut in the same manner; then add a sane or benshamelle. When it is. to _ be served up, Pat sippets of fried bread. round. Breast of Lamb with Peas. Cur off the under bone, and then _ blanch and braise it. When it is to be: seryed up, glaize the top and put the stewed peas under. : Lo stew Peas for Sauce: for Lamb, Veal, Chickens, €8c. -To a quart of shelled young green peas add two ounces of fresh butter, a very — 74 | little sifted sugar, and some salt. Put 3 them into a stewpan, cover it close, sim- mer the peas till nearly done, then add some good-seasoned oe and’ stew them | ~ till tender. 1 te RAG Be Lamb Cutlets with Cucumbers. mise Take the bone from a loin Of lamb; cut it into chops, beat them flat with a — chopper, and trim off some of the fat. : | Pass them with a piece of fresh butter, — chopped parsley, thyme, eschallots, le- mon juice, and pepper and salt. When three parts done, put them on a dish, — and, when nearly cool, egg, breadcrumb,, and fry them in boiling lard till of a light brown colour, Drain them dry, place them round each other in the dish, and serve them up with the cucumber sauce ~ in the center. N. B. okt the same manner may: ns - done mutton and veal cutlets 75 Neck of Lamb glaized. Cur the scragg and the chine bone from a neck of house lamb; then take oft the skin, trim part of the fat away to lard the neck lengthways, blanch it, and braise or roast it gently with a veal caul oyer. When it is to be served up, glaize the larding, and put round it white onion sauce made thus: Onion Sauce. Take boiled onions, rub them through a hair sieve; then add to them fresh but- ter, cream, flour, salt, a very little of each, and let it stew five minutes. Lamb Cutlets with Tendrons. ~ Cur a neck of house lamb into chops, leaving only the long bone; then beat / 56 een ‘flat, and pass them with parsley, thyme, eschallots, chopped very fine, and 4 add a little lemon j Juice, mushroom pow- der, pepper, and salt. When they are three parts done lay them on a dish, and when half cold breadcrumb them | and broil them on a stewpan cover over a slow ‘fire with a bit of fresh butter. When they | are to be served up, put in the center of the dish some braised tendrons of the 4 breast of lamb, and round them the — cutlets, and turnip sauce over the cen-— ter. Turnip Sauce. Pare four turnips, sweat them with, a little water till they are done and the liquor reduced, then rub them. ‘through a tamis sieve. Add to them - a small quantity of benshieneite and then cut. some more turnips in shapes as for. a ha-, . ricot. Sweat them in the like manner, and add the benshamelle tothem. ~~ W Lamb Cutlets with Tendrons another way. Tue tendrons may be served in the center of the dish, with the cutlets lard- ed, braised, and glaized, to £0 round them; and the sauce made in the same manner, but instead of benshamelle add cullis. | Shoulder of Lamb glaized. Bone a shoulder of house lamb, then season it with pepper, salt, mushroom powder, and beaten spice; fill the cavity with some light forcemeat; sew it up, and make it in the form of a leg of lamb; after which blanch it, and braise in a little stock and bards of fat bacon. When it is done wipe it dry, glaize it, and serve it up with sorrel sauce under; or a strong cullis sauce with a little tarragon of vine- gar in it. | Shoulder of Lamb en Epigram. Sat Roast a shoulder of lamb till. ee parts done, and let it stand till cold; then 7 take the blade-bone out with the meat, leaving only the skin whole ; in the form .. of a fan. Cut the meat into ‘slips, add to it parsley, thyme, eschallots, and mush- rooms, chopped fine, some good-seasoned _ cullis, and a little lemon pickle. Let it stew gently for a quarter of an hour; and — let the fan of the shoulder and the blade bone be broiled, and served up over lig stew. | Bo ey. . Fedde ON i 2 ia Shoulder if Lamb sil, : et ; Roasr it till three vids joa ethic score it with chequers, season with pep=_ per and salt, and grill it gently till done. Let it be de light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, “and a bit of fresh butter. | ihe ae SOTO 79 Hind Quarter of Lamb marinated. Bone the leg, fill the cavity with a _ light forcemeat well-seasoned, sew it up ‘and lard the top part of the quarter with - slips of fat bacon. When done, take a quart of veal stock, half a gill of vinegar, whole black pepper, some salt, two bay’ leaves, three onions cut in pieces, a little garlick, and half a pint of rhenish wine. Boil all the ingredients together a quarter of an hour, put the lamb into a deep dish, and strain the liquor to it. Let it lay five or six hours, turn it several _ times, then roast the lamb gently with a veal caul over it. When it is nearly done, let it colour a little and glaize the top. Serve it up with a sauce under it, made with the above liquor boiled down almost to a glaize, with some cullis added, \0N.B. In the same manner may be done a shoulder or leg of lamb. | 80 a serenely apes henge 9 a et 2g tf node b paheciet Quarter of Lamb with ispHtad ] borate bebe Deeg fe oft opal ~ Bor the “psi pane fe aston : paren) serve it up with spinac chun er, and the steaks round it very phot. T ‘ae loin to be cut into chops, and’ seasdn d with pepper and salt; then fried or broil- ed. Pick and boil the spinach till nearly , done; then strain and squeeze it dry, chop _ it, and add a little piece of fresh butter, pepper, and: salt, alittle: cullis or ribet — let it stew hoe ise minutes." 91)) ci a - bie ce aT GATED ae Reb N.B. The ~abinatel may be’ ayy as a fitiss with gps a tound! gee gd cy Lim ih) there -yrutbbart Ae auRcte & Ho} ‘Le Lamb with opie bi di 2 Oe wBows the leg, fill thes cavity witht light acid id and some blanched and 'beard= a ed oysters pounded with it. Sew it up, . put over it slices of lemon, salt, bards — | of fat bacon, and paper. Roaftit gently; 3 81 and when it is to be served up, glaize it, and put a sauce round it made-with oys- ters blanched and bearded; stewed mush- rooms, boiled button onions, some cullis, and the oyster liquor they were blanched ims Season to the palate with cayenne and lemon juice. : Currie: Cur two young chickens into pieces, and blanch and drain them dry; then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done. Then cut into slices three middling-sized onions, and put them into a stewpan with a table spoonful of currie powder, a quart of veal stock, two ounces of jordan almonds blanched and ‘pounded fine, and boil till the onions are tender; then rub it through a tamis sieve to the chicken, and season to the palate with cayenne pepper, salt, and lemon or tamarind juice. Let the G 82 chickens stew till three parts done, then pour the liquor into another stewpan, and add three ounces of fresh butter, a very little flour and water, and reduce it to three gills. Strain it through a tamis sieve to the chickens, and let them simmer till tender. N. B. Rabbits may be dow in the same manner. Plain Rice to be eaten with Currie, “Pick one pound of rice, and wets it very clean; then have FOay some beil- ri ing water and put the rice in. Let it simmer till three parts done, aiid strain and wash it in several waters till free from slime. Drain it in a large hair sieve, and when dry put. it into a stew- pan with some paper and the cover over it. Set it in a moderate oven for one hour and a half, or longer, if ee be a a greater quantity. 83 Currie of Lobster. Bo1t lobsters till three parts done, and pick and cut the claws and tails into good-sized pieces ; then add currie pow- der, and proceed with the same direc- tions as with the chickens, only pound the body of the lobsters and spawn, if. any, and add them to the almonds and other ingredients. 3 Currie of Veal. Cor a piece of breast of veal into ten-. drons, and fry them in a little lard till of a light colour ; then drain them dry, add currie powder, and proceed with the ‘same directions as for chicken currie. Currie of Mutton. TAKE three pounds of the best end of a loin of mutton, cut off the bone G 2 84° | 2 an some se the fat; then cut the meat | into small ‘square pieces, fry them, and a proceed with the same directions as) for a veal, emer Gg ss pede a bis kt gi aa ty “5 segaba 7 ou ae me 5 Head a care) ce, a e. pooboose TAKE a young svikeng S head, ‘dea ve ‘at in half, blanch and wash | it, ‘then’ cut it into small thick pieces, fiy : them, and dress in the same manner. as. veal and mutton ; only omit'the fresh butté Y | as there will be a Maietise \s.> quantity of : fat. : pq S gpey oe ond: Ve re ia 4 ee Directions for roasting. sr ih OBSERVE. ‘that’; in roasting it requires a 1 good quick fire, but not too. strong, and the meats should be well-jointed, | trimmed neat, and covered with paper to preserve it from being too high a co= lour. Beef and mutton should: not be done. too much: veal, pork,. and: lamb, should be done Sail ; and some little time (85 | before it is to be served up, ‘take the paper off, sprinkle the ‘meat with salt, and when of a proper colour, froth it with butter and flour. Large poultry to be papered and done in the same man- “ner ; but small poultry, such as chickens, woodcocks, rabbits, wild fowls, &c. will not require papering. The time the se- yeral, articles will take roasting depends upon a little practice, as the weather and the different strengths of fires make a material alteration... I have given direc- tions for some cogs roasts. which require a preparation; .as for others which are served with sauces, they may . be found under their respective heads: and for the trimmings of meat, &c. I have wrote a receipt to make into soup, or they may be put into the beef stock pot. Soup for a Family. “Cur the particles of meat from the trimmings of different joints, as beef, ~Ges 86 mutton, veal, pork, &c. and when done put the bones into a pot, cover with water, and boil them till the goodness is extracted. Then strain the liquor, wash the trimmings of the vegetables, such as turnips, carrots, onions, leeks, celery, and a little cabbage. Cut all small, put them into a pot with the above liquor and some split peas ; boil till the peas are tender, add a little dry mint, and rub it through a tamis cloth or sieve. “Then season the meat with pepper and salt, sweated down till three parts tender, and add the pulp. Boil all | together till the meat is done, skim it and serve it up with fried bread in the form of dice, | | To prepare a Haunch of Venisong or Mutton, ; Sor roasting. TAKE great care the venison is well hung and good. Wipe it, take the skin from the top part, and put butter and Les SOLS TE ee ces | & plenty of salt over it; then put paste confined on with nie or five sheets of paper braced with packthread. — Roast it gently, and ten minutes before it is done, take off the paper, let it colour gradually, and froth it with flour and butter. Serve up with the venison warm currant jelly in a boat, and some good gravy with a little red port in it in another sauce boat. To roast Woodcocks or Snipes. Take out the trail, then roast the birds, and ten minutes before they are done bake a toast, put the trail into a stew-pan, with a little cullis and fresh butter, and boil them together. When the woodcocks are to be served up put the sauce over the toast, and the woodcocks upon it. | N. B. If the woodcocks are thin roast them with a bard of bacon over. G 4 bed roast dis ae Siw boteeo® od ag 3 Pig as ditenls out. Ha the bial wash and wipe them dry, put them upon a lark spit, with small thin slices of fat’ bacon and a piece of a vine or green sage i leaf between each, if approved ; and while roasting, put over them crumbs of bread, or roast them plain. When they ‘are done, serve them up with fried bréad- crumbs round them, and melted butter In a sauce boat, es DS Oe Fa ix bse ‘Sve? fue we D Bee ae | rh By Fite 48, Ji PCAATAP ER pi he “Rup pian’: a hep ene a. “hain sieve, have ready a clean frying pan, put them into it with a piece of fresh butter, - set them over a moderate fire, keep stir- ring with a wooden spoon till they are of alight brown colour, and put pies aioe a plate. SEMg ah 89 _ Turkeys, sg we be roasted with a stuffing i in the pieast, cas ‘served with breads sauce in a a EE, ST OS ib Sela a 3 “Rabbits, = ee om - wiltey aus To be paacteld pes plain,..c ora ome ane. with the liver chopped in it, put into the belly, and served up with parsley and butter ; in, a boat, Hares. ‘To be dressed in the same manner as rabbits, with stuffing ; but served up with cullis and fresh ons: put over, and ‘warm currant Jelly 3 in a sauce boat." i ~~ Hare roasted another way. os " <4 = ae “oo$turF as above, and while roasting drudge it with flour, baste it with milk, go and so alternately. till a quarter of an hour before the hare is done; then baste it with a quarter of a pound of fresh. butter put into the dripping pan. Serve | | it. up with a cullis sauce and butter put. 3 over, and currant jelly in a sauce boat, . N. B. Baste it: repeatedly, as there must be a good crust over. It will re-_ quire three pints of) warm milk nog that purpose. pir Pigeons. . May be pasted with a little stuffing in them, or-plain; and served up with parsley and esas Quails, or Ruffs and Rees. To be roasted with bards of bacon and vine leaves over them, with sauce in a boat made with cullis and red port in ‘It. oF Guinea Fowss, Pea Fow/s, Pullets, Chickens, , and Turkey Poults. To be roasted either larded or plain, and served up with gravy under, and bread and egg sauces in separate boats. Wild Fowl. To be roasted plain, not done too much, and served up with onion sauce in a boat; as also a small quantity of gravy and red port boiled together. Partridges and Pheasants. To be roasted plain, and served up with poivrade sauce hot, and bread sauce in boats. Green Geese and Ducklings.’ - To be roasted with | pepper and salt put in the bellies, and served with green sauce in a boat. ick a : PY bs ae satu its | y AL Se ey eet che) @ yh a | . Ax Le i Sr ae ey % Ths y - & 1 ¥ ¢ 2 Ne . . Other Geese and tame ‘Ducks. A. 2.8 ab a 74. ois mit feast # ie. (iy iL» pol | aas'T'o: be elated with | onion and age chopped. fine, seasoned with pepper and salt put into the inside, and served * with apple sauce i in a boat. it (Base ; bn a Fe , it. $2807 78 Ta tah Eh ned. 24: VT; 42, ‘ a i igogos .19y 0 DotGGg ose San QUOT She BEES yetoe 4 | To roast a Pig. Das dae, © 4 Make a stuffing with ae sage, ag two eschallots, two eggs, i sake y and fresh. butter, and season with Pope per and to put it into the belly, Sew . it up, spit it, and rub ae over with a paste brush dipped in sweet oil. Roast it gently, and when done cut of the Heng then cut the body and the head in betel lay them on a dish, put the stuffing with the brains into a stewpan, add°to eth some good gravy, make it boil, and serve . up the pig with the sauce undérdt.0 16> q | 93 To roast Sweetbreads. ‘ Brancu heart sweetbreads till half done, then wash and wipe them dry, cut off'some of the pipe,»put yolk of eggs on the tops with a paste brush, and strew fine breadcrumbs over... Roast them is gently till done and of a nice. colour, serve them up with a toast under and ' melted butter poured over, together with some cullis sauce round. Lo roast Ribs of Beck ~ Bone mi beef, roll it round like a fillet of veal, put a good stuffing in the center, bind it tight, roast it gently, and serve it up with brown oyster sauce ‘round it. Fillet of Veal. To be ie in the same manner as thes above, with white oyster or cullis sauce round, 94 Observations on Meat and Poultry. 3 Meats to be preferred when of a good fatness and the lean appears juicy, — but not particularly streaked with fat, as it then frequently happens to eat hard. — When the season will permit let it hang for a week, and not more, as I have found that period bring it to its best state. Poultry, likewise, should be chosen to- — lerably fat and of a soft grain. Let them hang three or four days, which will add to their better eating ; except woodcocks, snipes, larks, or pigs, which should be — dressed fresh. Be particular that © sie poultry are Lereeal Cea neat. Stuffing for Turkies, Hares; Veal, &e. . Cuop very fine beef : suet, parsley, thyme, eschallots, a very small quantity of marjoram, savory, basil, and lemon peel, with grated nutmeg, two eggs (or milk), pepper, salt, and an anchovie chopped (if approved). Mix all well together. >" 95 Gravy for Roast Meat, Steaks, and Poultry. Cur slices of chuck beef, veal, and lean ham ; pare onions, turnips, a carrot, and cut them with celery; then add a _ bunch of parsley and thyme, a few whole pepper, and a little mace. Put all the - ingredients into a stewpan, set them over a moderate fire, sweat down till the li- quor becomes of a light brown colour, and be careful not to let it burn. Dis- charge it with water or beef stock, season to the palate with salt, and, if required, add a little liquid of colour. Let it sim- mer till the meat is perfectly done, skim it free from fat, and strain it through a tamis cloth. Peloe of Rice. Wasu, pick, and dress, in the same (manner as the directions for plain rice, observing only, that, before it is to be = if 96 | set in the oven, add a little pounded mace with the rice; and put into a stew-_ pan a chicken half boiled and a piece of pickle pork three parts boiled, and cover with the rice. When it is to be setved up, put the fowl and pork at the bottom of the dish, the rice over, and garnish — with boiled or fried button onions and — F halves of hard eggs, which should be i hot. ; » =< as a aie i at aha — a gee ee ee ee ar arate Wasu and He two pounds of rice, boil it in plenty of water till half done, — with a dozen of whole cardamum seeds ; i then drain it, pick out the seeds, put the rice into a stewpan, with three quarters | 4 of a pound of fresh butter and some 4 pounded mace, and salt to the palate. a Take a loin of house lamb or some fresh _ pork cut into small pieces ; put them into a frying-pan, add cinnamon, cloves, cum= min and cardamum seeds, a small toga te tity of cach pounded and sifted, with a , 97 _ bitofi butter and some cayenne pepper; -andofry the meat till half done. «Then take»two bay leaves, four good-sized: onions sliced, and add to them a pint: and a’half of veal stock. Boil them till tender’ and rub them through a tamis" cloth or sieve ; then boil the liquor over» a fire till it is reduced to half a pint, addy it*to the fried meat and spices, together: with some peeled button onions boiledic Then put some of the rice at the bottom of another stewpan, then a layer of meat and onions on the rice, and so on alter- nately. till the whole is put, in. Coyer the pan, close, set it in a moderately heated oyen for two hours and a half, and, when it is to be served up turn the” rice, out carefully on a dish. Bon ate deol) ofc Timbol of Rice. - Prex, wash, and parboil the rice ; then strain it, put it intoa stewpan with a little... oiled butter and yolk of egg. Simmer it. 68° gently till tender ; Dies fill an oval. tin 4 mould with the rice, press it down. close; ces, and set it in a quick oven. When. 4 it is a good colour cut a square piece out of the top, scoop out the inside, and fill the cavity with fricassee of chickens, or any aoe else you please. Petit Patties of Chicken and Ham. SHEET the pans with puff paste, and : put a bit of crumb of bread the bigness of a dice in each; then cover them with more paste, trim round the pan, wash the tops of the paste with egg, and bake the patties of a light colour. When they are to be served up take out the bread, have ready the white meat of dressed fowl, lean ham, an _ eschallot chopped fine, a speonful of consumé of ‘veal, a little cream, flour, salt, cayenne, and: lemon juice, a small quantity of eache take the shape out of the mould, wash it ) ‘- lightly with a paste brush with yolk of | 99 Mix all the ingredients together over a fire, boil them for five minutes, fill the patties with it, and serve them up very hot. Patties of Lobsters or Oysters. BAKE patties as before directed, fill them with lobsters or oysters chopped, add to them a little strong consumé of veal, a small quantity of flour, lemon juice, cayenne pepper, a bit of lemon peel, an eschallot chopped fine, an an- chovie rubbed through a sieve, and mixed over a fire for five minutes. N. B. : The lobsters or oysters are to be half boiled before they are chopped: Forcemeat Patties. . Seer the pans as for chicken patties, but instead of bits of bread fill them with H 2 ae ates 100 a light forcemeat well-seasoned. AGaren 7 and bake them, and serve them up wilt a little cullis added to the forcemeat. Pulpton of Chicken, Rabbits, Ee. a Take veal suet or beef marrow, chop it, put it into a stewpan over a fire till melted, and when > lukewarm mix at. to. some flour with a little water into a paste. : Knead it well, and rub fresh butter round | the inside of a mould. of any shape, and strew vermicelli upon the butter. ‘Then sheet the mould over the vermicelli with the paste rolled of the thickness of half 3 an inch; and within the paste put a layer . of chicken, slices of sweetbread, mush- me rooms, artichoke bottoms, truffles, and morells; after which put a little light forcemeat round with a paste over, close it well, ege, and bake it gently. When 4 to be served up, turn it out of the mould, i make a little hole in the top, and put into it a good cullis. 7 sip teh 10! N.B. Cut the chicken in pieces and blanch them; the sweetbreads, truffles, and morels to be blanched, and afterwards season with pepper and salt. Fishmeagre Pie. Bowne and cut into pieces a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschallots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread. Afterwards take pieces of eel, salmon, and skate, pass them with sweet herbs, pepper, salt, lemon | juice, and a bit of butter. When they are cold, put some of the forcemeat at the bottom of a deep dish, and mix with the fish some stewed mushrooms, button onions, truffles and moreils blanched, and the roe cut into pieces, and put them into the dish with more forcemeat round the top; then cover with puff paste, ornament with leaves of paste, egg it, EH 3 102 and bake it. When it is tet be eter up cut a small hole in the center of the op and add a good cullis. RK Bye! age Raised Ham Pie, with Divan for making a raised Crust. ie age Se sei Take water boiling hot, put. a piece of fresh butter into it, and mix it with ‘flour into’ a paste, and as it gets cold. Se knead it several times, taking care it is of a good consistence but not too stiff, i. and then raise it into any shape you please. Have ready part of aham boiled 7 till half done, trim it to the shape of the | crust, which must be big enough to put some light forcemeat at the bottom and round the ham when in the pie. Cover a it with the same kind of paste, pinch round the top, and egg and ornament it. Just before it is set in the oven add half a pint of madeira wine, bake it gently for four hours, and when it is to be served up add some good cullis, but be careful it is not too salt. Bae . 103 “Raised Chicken Pie. | Cur chicken into pieces, and put them into a stewpan, either blanched or not, with a bit of fresh butter, lemon juice, pepper and salt, parsley, thyme, eschallots chopped very fine, and a little pounded mace. When the chicken are half done put them on a dish, and when cold raise the crust, put light forcemeat at. the bottom, the chicken upon it, and more forcemeat round the top. Cover, bake gently, and when served up, cut off the ‘lid, and add a ragout of sweetbreads, cocks combs, &c. &c. | N.B. Rabbits and veal may be done in the same manner ; as also pigeons, but they are to be put into the crust whole. _ Flat Chicken Pie (or Tourte). ee Ghigs chicken into pieces, blanch them, and season with pepper and salt; then H 4 104, a put a light forcemeat at the bottom of — a deep, dish, and upon it some of the 3 chicken, some slices of throat sweet- breads seasoned, some stewed mush- , rooms, truffles and morells, and upon — them the remainder of the chicken, Cover it with a puff paste, then ege and ornament the top with leaves of : } paste of the same kind, bake it of a nice colour, and when it is to be seryed up : put into it a good cullis, N. B. The chicken may be passed with sweet herbs, &c. and when cold put into the dish as above. Rabbits also may be done in the same manner. Pigeon Pie. Wass the pigeons in cold water and wipe them dry; then put into a deep dish a rump steak cut into pieces, beat with a chopper, and seasoned with . pepper and salt, and upon it the pigeons i E 2 , er ae oe _. .* 105 with the liver, &c. seasoned. Add also some yolk of hard eggs, cover it with e puff paste, egg and ornament it with small leaves, bake it, and add some cullis. Raised Turkey Pie with a Tongue. Bone a turkey, and have ready a boil- ed pickled tongue; pare the principal part, put it into the center of the turkey with some light forcemeat well-seasoned, and some slices of throat sweetbreads. Sew it up, and put it into boiling water. for ten minutes. Then make a crust with raised paste big enough to receive the turkey, which, when cold, put in with bards of fat bacon upon it and forcemeat at the bottom of the crust; then cover and ornament it as a raised chicken pie, and bake it. When it is to be served up, take off the lid and the bards of ba- con, glaize the breast lightly, and add a cullis or green truffle sauce. 106 N: B. Pullets, chickens, partridges, and pheasants, may be done in the same manner; but instead of the tongue put in whole green truffles pared, and some truffles pounded with the forcemeat, rand: when served up, add a good cullis. (Or | instead of a raised crust, they may be | put in a dish and covered att ce | paste, &c. : i nt eee | Raised Macaroni Pie. = = : een ail _ Ratse a crust a oman et yecet % it, and when it is to be served up have — ready some hot macaroni stewed and a white fricassee of chicken in separate stewpans. Put them alternately into the pie, strew a little grated parmezan cheese over it, puta slip of paper round the edge | of the pie to prevent from burning, and colour the cheese with a salamander. oe Beef Steak Pie. TAKE prime steaks of a rump of peak: cut the skin from the fat, beat the steaks a 107 with a chopper, cut them into middling- sized pieces, then pass them with a bit of fresh butter, pepper, salt, lemon juice, and eschallots chopped, and when they are half done put them into a dish till cold. Blanch oysters, strain them, and preserve the liquor; then raise a crust, put a layer of steak at the bottom, some oysters upon it, and so alternately; cover the pie, ornament and bake it. Ww hen it is to be served up put into ita -good cullis, with the oyster liquor and some ketchup mixed with it. WN.B. In the same manner put steaks and oysters into a deep dish, and cover them with puff paste. Veal Pie. Cur the best end of a loin of veal into thin chops, take off part of the bone and some of the fat from the kidney, ‘season with pepper and salt, put them into a 108 deep dish with yolks of boiled eggs, cover with puff paste, egg and ornament with leaves, bake it, and when it is to be served up, Bau into 1t some good con- sume. | Pov Pie ' TAKE a piece of loin of pork with the rind and part of the under bone cut off; then cut into chops, season them with > pepper and salt, cover them with puff paste, bake the pie, and when it is to be served up put into it cullis, with the essence of two onions and a little mustard mixed with it. -_N.B. I have directed puff paste to be used for meat pies, it having the best appearance when baked; but there is another mode which may be thought preferable; and which is, to mix together half a pound of sifted flour, six ounces of fresh butter, the yolks and whites of two eggs well beaten, and a little milk and salt; then knead it well. I . " 4 ; * ees Bae Ee et ea as a . Sy EE NF Rey, ON eae “ T PP ee en a a SEN Oe SE a a Re ae ee ee See ee 10g Fel Pie. _ SKIN and clean the eels, cut them into _ pieces of two inches long, pass them with chopped parsley and eschallots, a little . grated nutmeg, pepper, salt, and lemon juice, for five minutes; then put a little light forcemeat at the bottom of a deep dish, put the eels over it, cover with puff paste, bake it, and put into it some benshamelle or cullis. Mutton Pie. Take off the bone from part of a loin of mutton, cut it into chops, and season with pepper and salt. Then put into a deep dish a layer of chops, and upon them some slices of peeled potatoes (and if approved, some thin slices of onions); put the remaining chops over, cover with puff paste, bake it, and add some cullis. Or, the chops may be passed with sweet herbs, &c, and when cold put into small fe, wa ¥ ae « ~ i a es Lae *) eis Sear = al , 1% 7 > " 4 i Ling Xi, ne Caan”, che A ‘ git : a : Yoga re ea K ‘a, ™ a ; © im, iv ‘ A . v . wd : ass . 110 or large raised crusts with thea above — | vegetables, and yi goa add some — cullis. 2 : See eR a a “ot Ere 55 ver ee | Ce bens cot Age TAKE small pieces ‘of salt beef an pickle pork, veal and mutton ee goose or a duck cut into pieces, onions | 39 oe and potatoes cut into thick slices, an season with a ‘little salt and plenty of Tis pepper. Make a paste with beef suet” chopped fine, some flour: and ‘water; © knead them well together, then roll out — ‘the paste, sheet a large bowl with it, put into it the above ingredients alter-— ; nately; cover it with the paste, put a cloth over, and boil four hours. When it is to be served up take off the cloth, make a little hole in the top, and add a a & good consume. | uO Se TE 4 ox i" ; Rissoles. Cur into small slips breast of fowl, lean ham, pickle cucumbers, and ancho= — - Iil vies; add to them consumé, cayenne pep- per, breadcrumbs, and raw yolk of egg. Simmer them over a fire for five minutes, and be careful not to let the mixture burn. Then put the mixture ona plate, and when cold, cut into pieces, and dip them in yolk of raw egg, afterwards in fine breadcrumbs, and mould them with the hands into what form you please. Have ready boiling lard, fry them of a nice co- lour, drain them dry, and serve them up with fried parsley under. Lo fry Parsley. Take fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skim- mer, and when a little crisp, take it out, put it on a drainer, and strew salt over. Puffs with Chicken, €c. Cuop breast of fowl, lean ham, and half an anchovie; then add a small quan- Ala cut very _ pattie a a cayenne, Saad q pounded mace. Put them intoa stew= pan with a ragout spoonful of bensha- a melle, set them over a fire for five mi- nutes; then put the mixture on a plate, a and when cold roll out puff paste thin, © : cut it into square pieces, put some of — the mixture on them, fold the | ‘paste, = run a jagger iron round to make them in form of a puff, fry them in boiling lard, and serve them up with fried pars- _ ley under. 4 Wings and Legs fF Fowls with Color. Ae Cur the legs from a good-sized ave” and the wings as large as possible, evita no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry, wash the tops — with raw white of egg, and lay asmall . quantity of forcemeat on it, and work, 4 a sprig with slips of lean ham and white | 113 | and yellow omlets of eggs. Then put them into a stewpan with a little stock, _ cover the pan close, and stew them gently till done and the liquor nearly reduced. When they are to be served up, put un- der a cullis boiled almost to a glaize.. _N.B. They may be done in the same manner and served up cold; or put round them savory jelly, acend of cullis, for an ornamental supper. Wings and Legs larded and glaized. Cur the wings and legs and force them as before directed, then lard very neat and blanch them, and stew them with a little stock. When they are to be served up, glaize the larding, and put under a strong cullis, or sorrel sauce, or bensha- melle. sc INS B. They may be done likewise in the above manner, and served up cold for a ball supper. $14 Fowl a la Menehout. > pit ves’ to SSR TaxkeE the bones out of the legs and — wings, and draw them in; then split’ the | : fowl from the top to the bottom of the a back, skewer it down close, pass it with © chopped parsley, thyme, and~ eschallots, : pepper, salt, arid lemon juice. When a three parts done put it on a dish, and a when cold wash it with yolk of egg with a a paste brush, strew breadcrumbs over, and broil gently till done and of alight brown colour. Serve it-up with a cullis 4 sauce under, with ketchup and lemon- pickle mixed in it. tt oe Pulled Chicken (or Turkey). Boi a fowl till three parts done, and let it stand till cold; then’ take off the — skin, cut the white meat into ‘slips, put _ them into a stewpan, add a little cream, “ a ¢ aa es soon ie Be ahh ated bay Cis = a segs oo a a a y e r ain E na eg ae Pe i get eS Se OS Mae Shae A SLR OR ae er ae Sa Senna tte a very small quantity of grated lemon- peel and pounded mace, cayenne, salt, one eschallot chopped, a little lemon juice, arid 2 spoonful of consumé; thicken with a little flour and water, simmer it over a fire ten minutes, during which time score the legs and rump, season them with pepper and salt, broil them of a good colour, and serve them up over the pulled chicken. Another Way. Cur the fowl as above, and add to it some benshamelle; or, instead of thick- ening with flour and water as the above, add, five minutes before it is to be served up, a leason of two eggs. Pullet a la Memorancy. Bone it, leaving the legs and wings | on; then season the inside with pepper, ees 116° salt; and beaten spice. Puta light. tert a as meat. into it, sew it up, truss itas for roasting, set it: with hot-water, lard bts neat, and roast it gently with a veal caul over. When it is done, take off the caul, _ 4 glaize the larding, and serve it: up with — white ragooed sweetbreads round it, or with strong cullis or plain benshamelle. Chickens with Lemon Sauce. Bor two chickens as white as possi- ble, or braise them with bards of bacon over them; and when they are done wipe them dry and ee the sauce over. © = To make Lemon Sauce. Pare two lemons and cut them into very small pieces in the form of dice; then take the liver and scalded parsley chopped, put them into a stewpan, add some. boiling benshamelle and: a. little 7 117 melted butter, and simmer over a fire for two minutes. Fricassee of Chickens or Rabbits (white). Cur them into pieces and blanch and drain them dry; then put them into a stewpan with a little veal stock, a blade of mace, and a middling-sized. whole onion. Stew them gently till three parts done; then add slices of blanched throat sweetbreads, stewed white button mush- rooms, egg balls, and pieces of artichoke bottoms. When they are all nearly stew- ed, season with: salt and a little lemon juice, add a leason of three eggs, simmer it over a fire for five minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out. N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweet- breads, mushrooms, &c. | 13 118 SG Ves ere \cepie Serpe See STS . ite ibe Ohi they. may be sched ihe mona oe sauce under them, and the breast of the - 4 poultry glaized. [See Celery See sin a and brown. | oem: Turkies, P lle, or Chickens, with Opster 2 ‘ — Bory them, wipe them dns wid whi 7 they are to be served up pour over them a white oyster sauce, a as aod . i ~ Lae Pe : his dey ar Bik, makh white Oyster Sauce, nat ss eres be Bea a is ae ee tees till half done, 2 aa strain and preserve the liquor;. then k beard and wash them, and put the liquor, : 119 free from sediment, into a stewpan. Add _ to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon j juice, salt, and a little cayenne pepper if approved ; then strain it through a fine hair sieve to the oysters, and yo them gently five minutes. N.B. Inthe same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round. Pe ee et sry wo" Chickens with Peas. Truss them as for boiling, blanch them five minutes, and wash them clean; then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under. I 4 120 Another way to stew ee with Peas. 4 ; y) ek “Cur the creche: into pieces, , blanch ee drain them dry, and put them into” % a stewpan with a little veal stock ; ‘then stew them till tender and the aed ‘almost reduced. Whar they are to be | served up, put them on a dish, and t the _peas sauce over. ‘ }sear Re _ Fricassee of Chickens or Rabbits Lgl crag a Cur the chickens into pieces, ‘and fry ‘them in a little lard till of a light brown ‘|= colour; then drain them with a cloth very dry; after which put them into a stewpan, add button mushrooms stewed, | pieces of artichoke bottoms, | blanched a truffles, morells, egg balls, and some — good-seasoned cuillis. Set them over a ’ moderate fire, stew them gently till done, ‘ A and serve up with fried oysters round them. Se DS as 121 To fry Oysters for a Dish. OPEN twenty-four large oysters, blanch them with their own liquor, and when three parts done strain them, and preserve the liquor ; then wash and let them drain. In the meanwhile make a batter with four table spoonfuls of flour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon or a whisk for five minutes. Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown co- lour. Then put them on a drainer, strew over a small quantity of salt, and serve them up. If they are for a dish put fried parsley under them, or stewed spinach. Directions for Poultry, €8c. plain boiled. Lert it be observed that turkies, chick- ens, and meats, intended to be plain boil- 122 ed, should be soaked in cold water, and 4 put afterwardsinto plenty of boiling pump _ 4 water, kept skimmed and preserved as 4 white as possible. The time they will take dressing depends on a little practice, ; as in roasting. Je particular in trim- ming the meats neat, and in trussing the poultry. The carving, likewise, should be carefully attended to, which is fre- quently expressed m the a of ee into pieces. , er Hare. Case the hare, cut aff the Shouldast and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the trimmings. Add to them allspice, mace, whole pep- per, a little of each; a small clove of gar- lick, three onions, two bay leaves, parsley, thyme, and savory, tied together in a small bunch ; a quart of veal stéck, three gills of red port; and simmer them ever — a fire till three parts done. Then take 123 out the shoulders, legs, and back ; put them into another stewpan, strain the liquor to them, and add some: passed flour and butter to thicken it a little. Let it stew till tender, skim it free from fat, season with cayenne, salt, and lemon juice, and serve it up in a deep dish. Glaized Hare. Case the hare, bone it as whole as possible, wash it, and fill the inside with light forcemeat ; then sew it up, and truss it as for roasting. ~ Lard the back with bacon, the same as a fricando veal ; cover it with a veal caul, and roast it very gently. When it is to be served up, take off the caul, glaize the larding, and put strong cullis, with a gill of red port boiled with it, under the hare. Duck aux Naves. Bone a tame duck as whole as pos- sible, and season the inside with beaten i 24 : 2 ‘ = spices, pepper, and salt; then draw in the a legs and wings, and fill the inside with light forcemeat. Sew it up, braise itin a pint of veal stock, cover it with white. i paper and the cover of the stewpan. Let it stew gently till tender, and the liquor almost reduced. When itis tobe served up glaize the breast, and pour the sauce round it, whichis to be made with turnips cut into shapes as for haricot ; afterwards to be put into a stewpan and sweated with a bit of fresh butter till three parts done ; then add a good cullis and the essence in which the duck was braised. When it boils, skim free from > fat, season to the palate, and stew dine Busitips: till done. . A Duck with Cucumbers. RY RB) bub YS THE duck to be boned, braised, ‘and served up in the same manner as the above, but instead of turnips put cu- cumber. sauce, or - peas, as | ‘for’ veal tendrons. | 301 , ¢ &{ S ae he ae ae | 125 A Duck a la Benshamelle. Bone, braise, and glaize the duck as mentioned in the preceding article, and when it is to be served up put a sauce round it made with heads of sprue grass boiled in a little veal stock, and when tender rub them through a tamis. Add the pulp toa {mall quantity of bensha- melle, boil them together for five mi- nutes, and let the sauce be very white and strong. — Hashed Mutton for a Dish. TakKE mutton ready dressed, cut it into thin slices, put them into a stew- pan with slices of pickle cucumbers, or walnuts, or onions; then make a sauce with chopped eschallots or onions passed with a bit of fresh butter over a slow fire till three parts done ; after which add. a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, sea- 4126 son to the palate with cayenne pepper 4 and salt; then strain it to the mutton, let it stew gently till thoroughly hot, and add a small quantity of liquid of*colour. , -N.B. In the same manner may be a done beef ; and when it is to be served 1 up put the bones (which are to be seasoned with pepper and salt, and ree over the hash. 3 Hashed | Venison. | Take the part least done of ready- dressed venison, cut it in slices, and put them into a stewpan ; then pass a bit of fresh butter and flour and chopped es= challots over a slow fire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy, if any, a little piece of lemon peel, cayenne pepper, salt, and lémon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison. Let it simmer Shi eb till tho- | roughly hot. (nae BOON St | N.B. The venison should not be put into the liquor above ten minutes before it is to be served up, by reason of the fat dissolving too much. Hashed Fowls. Cur into pieces (very neat) ready- dressed fowls, turkies, or rabbits, and put them into a stewpan ; then make a thickening with a bit of fresh butter, flour, and chopped eschallots or onions mixed over a slow fire.” Discharge it with veal stock, add a little lemon pickle. and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten,minutes, strain to the poultry, and let.it stew gently. When served up, there may be put a few pieces of the fowl grilled round it. aan B. Instead of the thickening and veal stock, may be added cullis with le- ~mon pickle and ketchup. | Cac: the pas a neat pieces, put them into a stewpan, and add a_ liquor made in the same manner as for venison ; ; or put cullis and red por with their own A gravy. Broiled a Bop 5 teaks, . ta) $ TaKe a small fat rump of ‘becky and cut off the fillet and the first two or three steaks; then cut the. remainder ‘inte; steaks also, and cut the skint 2 as fat. Beat them with a chopper, and season with pepper and salt just before — eS they are to be put on the gridiron, which = should be well cleaned, and the steaks ~ frequently turned. When they are done. a according to desire, serve them up on wg a hot dish with. a little gravy under,» ,) some scraped horseradish, chopped €8- challots, and pickles, on small plates, and. Ge ms ca 129 | oyster sauce in a sauce boat, or with slices of, onions dipped in batter and fried. | 3 N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling. | Beef Steak Pudding. TAKE flour, chopped suet, some milk, a little salt, and one egg, and mix them well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Thentrim the skin from the meat, beat the steaks well with a | chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately ‘(or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a’ middling size) two hours; and when it : is to be served up put into it a little cullis and ketchup. K Oyster Sauce for Beef Steaks. Pat Biancu a pint of oysters, and pre- serve their liquor; then wash and beard them, and put their liquor into a stew- 2 pan with india soy and ketchup, a small quantity of each, and a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the pa- late with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently five minutes. To dress Mutton, Lamb, or Pork Chops in a plain Manner. Cur aloin of mutton, lamb, or pork, into chops of a middling thickness; beat” them with a chopper, trim off a sufficient quantity of the bone and fat ; then sea- son with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy. x v Fe “ er ~ N.B. Lamb chops may have stewed ‘spinach or fried parsley underneath. To dress Veal Cutlets. Beat the cutlets with a chopper, and cut them into middling-sized pieces ; then strew on each side of them a mix- ' ture of breadcrumbs, chopped parsley and thyme, grated nutmeg, pepper and salt, and broil them over a clear fire till done and of a nice colour. Serve them up with cullis sauce and ketchup in it, or stewed mushroomsand cullis. Rashers of broiled bacon and fried oysters (a few of each if approved) may be put round the cutlets or chops, which may be done in the same manner. Minced Veal for a Dish. Cur into small pieces ready dressed veal, put it into a stewpan, add to ita very small quantity of grated lemon peel K 3 132 and a little benshamelle ; season: to. the | palate with cayenne pepper, lemon juice, — and salt; stew the veal gently ten minutes, and serve it up with sippets of bread — round it either fried or plain. — Minced Veal another way. App to the veal a little stock, one eschallot chopped fine, some grated mute: meg and grated lemon peel, a very small quantity of each. Season with arcane pepper, lemon juice, and salt. Let it. stew ten minutes, and just before it is to be served up add a leason of two eggs: and créam, simmer them together five minutes, and be careful it does not burn ‘nor curdle. Sippets of bread, likewise, to be es round. Partridges or Pheasants au Choux. ‘Bone the birds, put into then some light forcemeat well- seasoned ; 3. SW them Sr ga le fae ia x ‘ = : ie : i > ee =e ay 3 ities ia gr Sig a We eae - Ee ee: ee. oy ee ree # alt ® j 133 : up, blanch and wipe them dry, and braise them in a pint of stock tilltender. After which cut two savoys into quarters and boil them till a fourth part done; then squeeze them and tie round with twine, put them into a stewpan, add a pint of stock, and boil them gently till done. Then take the savoys out, cut off the strings, put the birds into the center of a dish, the savoys round them, and set the dish in an oven or in a warm place covered over. Then mix the two liquors together, season to the palate with pep- per, salt, and lemon juice. Make it of a proper thickness with flour and water, boil it till three parts reduced, add a little colour and strain it. When the birds are to be served up glaize their breasts lightly, and put the sauce over the savoys. Partridges or Pheasants with Truffles. Bone the birds, and force and braise them in a small quantity of stock. When they are to be served up glaize the breasts K 3 sa de lightly, and put green truffle sauce round. them, with the essence c of the birds sale | CB in oe : Turkey with Truffles. Truss the turkey as for boiling, put — some light forcemeat with truffles pound- ? ed with it into the cavity near the breast, and secure it from falling out. Then put slices of lemon, some salt, and bards of fat bacon on the breast, and white pa- per over it bound on with packthread, and roast gently (if a good-sized turkey) one hour and a half. When it is to be served up, take off the paper, glaize the - breast, and put the truffle sauce round the turkey. N. B. In the same manner may be “done pullets or chickens. Truffle Sauce for Taper Fe, ‘Pur green truffles into watee debe them well. with a hard brush, cut the | 135 | eutside paring thinly off, trim them into shapes or round, put the trimmings into a marble mortar, pound them, and add to the forcemeat which is to be put into the cavity near the breast of the turkey. Then put the truffles into a stewpan with a pint of beef stock, stew them gently, and when the liquor is almost reduced add some cullis well-seasoned. Turkey with Chesuuts, Truss the turkey as for boiling, stuff it with light forcemeat and spanish ches- nuts whole, and paper and roast it asa turkey with truffles. When it is to be served up, glaize the breast and put chés- nut sauce round it, made with good cul- lis and chesnuts, which should be boileq. till half done, and then roasted in a fry- ing pan till wholly done ; after which let them be peeled and put into the cullis five minutes before the turkey is served ‘yp. -IRb Turkey with Ragout. © © «4, _ Svurr it in the plain way, boil. it, and when it is to be served yp put, over the following sauce :-—Take slices of : throat sweetbreads blanched, white but- ton mushrooms stewed, artichoke bot-_ toms boiled till half done and cut. in halves, cocks combs boiled till done, a few egg balls scalded; add a good benshamelle, and stew them gently for ten minutes. Or, instead of benshamelle, there may be put to the above ingredients half a pint of veal stock, and let them all be boiled ten minutes; then add:a leason of three eggs and cream, simmer them together five minutes more, and season with salt, lemon juice, and cayenne pepper, “i \ Rabbits with Oiskons. ».. Bot them as white as possible, and aes when they are to he served up, wipe them: aes eva ae rine. 137 dry and put over onion sauce, made thus : —Take mild onions peeled, and boiled till three parts done; then squeeze and chop them but not too small; adda bit of fresh butter, a little salt and flour, a suf- ficient quantity of cream to mix them, and a little white ground pepper, if ap- proved. Let the sauce be of a good thickness, and simmered over a slow fire for ten minutes, | Glaized Sweetbreads. Larp very neat two heart sweetbreads, then blanch and braise or roast them ; and when they are to be served up, glaize the top part, and put stewed endive under them. : : Matelote of Rabbits. Cut them into pieces and blanch and wash them; then put them into a stew- pan with a gill of water, cover close and 138 preserve them as white as possible. | When, they are nearly doneand the liquor almost: reduced, which should not be of any ¢a- lour, add half a pint of good benshamelle, a few whole boiled cocks combs, pickle cucumbers, ham, tongue, omlets of eggs (the same as for garnishing) cut into small squares, and a few stewed button mush- rooms. Stew them together for ten mi- nutes, and serve the matelote up directly. Sweetbreads en Erison, _ To be Hone in the samé manner | as neck of veal, which see, : Stewed Giblets plain. Cur two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from. the ends, and wash the giblets; after which drain them dry, put them into a stew- pan with half a pint of stock, cover the pan close, simmer over a slow fire till ey 139 three parts done and the liquor nearly _ reduced, then add good-seasoned Cullis, and stew them till tender. Stewed Giblets with Peas. ProceED as with ,the above, except, instead of plain cullis, take a pint of - shelled young green peas, and sweat them till three parts done with a bit of fresh butter and a little salt; then add some cullis, put them to the giblets, and stew them tilltender. If requisite put a little liquid of colour. Green Truffles for a Dish. WeLt clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently halfan hour. When they are to be served up, drain them dry and put them into a folded napkin. They are to 140 be eaten with cold fresh butter, or with © oil, vinegar, and cayenne pepper.» est The liquor they were boited | in may be made into a cullis, and put into } different sauces, such as haricot, tagout,, or celery, &c. Rabbits en Gallentine for Dish - Bone two rabbits, lay them flat, put a little light forcemeat upon them, and slips of lean ham, breast of fowl, and amlets of eggs white and yellow, the same as for garnishing. Roll the rabbits. up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braisethem. When they are to be served. up glaize the larding, | and Pet good cullis under them. Ham braised. Take a mellow smoked ham per-) fectly clean; then well trim and put it 141 into a braising pan; after which, add to it four quarts of water, a bottle of ma- deira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate fire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other. N. B. Hams may be plain boiled and ~ served up inthe same manner, Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner. Jerusalem Artichokes stewed, PaRE and cut them into halves, boil them in a little consumé till nearly done and the liquor almost reduced; then add a bit of fresh butter, salt, flour, and cream, a small quantity of each. Set them over a fire for five minutes, and serve them up with fried bread round. 142 Jerusalem Artichokes another ieee Pare and cut them into shits as a -haricot, and fry them ‘in boiling-hot lard till of a light brown colour; then drain them dry, put them intoa stewpan, and add a little strong cullis with a small quantity of vinegar and mustard mixed in it. Serve them upwith friéd bread round. : aa ey Mashed Potatoes. © Pare and steam or boil floury potatoes, and mash them with a wooden spoon; then add a bit of fresh butter, a little salt, and some milk or cream. Mix them well together over a fire for five minutes, then - put them in the center of a dish, make them smooth, chequer the top with the back of a knife, and put some whole po- tatoes round if approved. Serve them up ' very hot, but be careful the mash is not tog thin, and preserve them as white as posssible. | 3 65 1 eh ea pane: ae a ret be ‘ 143 | - N.B. The same mash may be put into scollop shells and coloured with a _ Salamander; or the mash may be mixed with yolk of egg, then moulded with the hands into round balls, and fried in ‘boiling lard. Cauliflower with Parmezan Cheese. fe Cor off the leaves and stalk, boil it in _ salt and water till nearly done, and drain till dry. Have ready a dish with fried ‘bread dipped in white of raw egg, and put round the rim. Set the flower in the cen- ter of the dish, and pour over it a sauce made with boiling-hot benshamelle, and, three minutes before it 1s to be put over the cauliflower, add grated parmezan cheese. } Cauliflower a la Sauce. _ Bot the flower, and either serve it up whole or in pieces, placed round each 144 ee: other in a dish. The sauce over it to be boiling hot and of a good thickness, made with strong cullis, a little vinegar, and fresh butter mixed together. . | N. B. Broccoli may be done in the same manner. Cauliflower a la Cream. Bort the flower and pour over it the. following sauce :—Take a gill of consumé and a table spoonful of vinegar, which put into a stewpan and set over a fire till hot, and five minutes before it is to be sent to table add a leason of two eggs and a Ae of cream. Stewed Artichoke Bottoms. Boil six artichokes till half done ; then take the leaves and choke away, trim the bottoms neat with a knife, or cut them © with a shape; after which put them into a stewpan, add half a pint of stock, a I T45 little salt and lemon juice, and boil them gently till done. When they are to be served up wipe them dry, put them in the center of a dish with fried bread round the rim, and a strong bright cullis over as them, or benshamelle. French Beans a la Cream for a Dish. Cur young beans in slips, boil them in plenty of water and salt to preserve them, green, and when they are done drain them dry. Then put into a stew- pan two ounces of fresh butter, the yolks of three eggs beat up in a gill of cream, and set over a slow fire. When it is hot add a table spoonful of vinegar and the beans, simmer all together for five mi- nutes, and keep stirring the-beans with a wooden spoon to prevent the mixture from burning or curdling. Stewed Cardoons. Cur the heads in pieces, take off the outside skin, wash, and scaldthem; then 146 _put Hae into a stewpan, add- a little. stock to cover them, boil till three parts done and the liquor almost reduced, ‘then add a small quantity of benshamelle and stew them gently till done. Serve them up with sippets of fried bread and stewed watercresses alternately round the rim of | ‘the dish, and the cardoons in the center. Or they may be done in the sameé man- ner with cullis instead of benshamel len. ns Vega in a Mould toda SP REESE Suret the me i: an | sedi jaly or : cake mould with bards of ‘fat’ bacon’; then put upright alternately round the i- side of the bacon slips of cleaned’turnips, -— carrots, pickle cuicumbers, and celery and asparagus heads. Lay a forcemeat at'the bottom and round the inside of the vege- tables, filling the center with small pieces of veal or mutton passed with sweet herbs, pepper,. salt, and lemon juice. Cover it with forcemeat,. wash it with - yolk of egg, and bake it... Wheny itas ° S.-i 147 to be served up turn it gently out of thee mould into a deep dish, take off the bacon, “make a little hole at the top, and add a doers ot abn Son good cullis, : Broiled Mushrooms. CLEAN witha knife fresh forced mush- rooms, and wash -and drain them dry. Then make a case with a sheet of writing paper, tub the inside well with fresh butter, and fill it with the mushrooms. Season them with pepper and salt, put them upon a baking plate over a slow fire, cover them with a stewpot cover with some fire upon it, and when the mushrooms are nearly dry, serve them up very, hot. ‘Stewed Mushrooms (brown). CLEAN with a knife a pottle of fresh forced mushrooms, put them into water, and when they are to be stewed take them Lie 148 , out with. the hands to avoid the sedi- ; ment. Then put them into a stéwpan -with an ounce and an half of fresh but- ter, a little salt, and the juice of halfa lemon. Cover the stewpan close, put it over a fire, and let the mushrooms boil for five minutes. Then thicken them with a little flour and water mixed, add a small quantity of liquid of colour, (some cayenne if approved,) and stew chem gently for five minutes more. bos al Stewed Mushrooms (white). Ler the same process be followed. as above; but instead of adding liquid of colour put to them a gill of good cream. Mashed Turnips. Pare and boil them till three parts done; then squeeze them between two _ plates, put them into a stewpan, add flour, fresh butter, cream, and: salt, a little ofeach. Mix them well‘overa fire, — 7 : 149 stew them gently for five minutes, and preserve them as white as possible. \ Potatoes creamed. Pare good potatoes, cut them, into quarters, trim them round, and put them into a stewpan. Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle. Stew them very gently till they are done, and be careful they do not break. U Stewed Watercresses. Pick and wash twelve bunches of watercresses, boil them till half done, and drain and, squeeze them dry ; then chop and put them into a stewpan, add to them cullis, cream, salt, pepper, and flour, a little of each. Stew them gently ten minutes, and serve them up with fried bread round. L 3 150 12 Fes A neat Dish of Vegetables. W asH a dish with white of raw v egg, then make four divisions in it with fried bread, and put alternately in each the fol- lowing vegetables :—in the first, stewed spinach ; in the second, mashed turnips ; in the third, mashed potatoes sand in the fourth, slices of carrots and some button onions blanched: afterwards stew them in a little cullis, and when they are put into the dish let the essence adhere to them : or in the fourth partition put pieces of cauliflower or heads of broccoli. | P N. B. Instead of aa bread to ma ts | the divisions, may be used mashed pota- — toes and yolks of eggs mixed together, - and put on. a dish in as many partitions as approved ; afterwards baked till of a nice colour, and served up with any kind of stewed vegetable alternately. : Vegetable Pie. Cur celery heads two inches long, turnips and carrots into shapes, some 151 peeled button onions or two spanish onions, artichoke bottoms cut into quar- ters, pieces of cauliflowers or heads of : broccoli, and heads of large asparagus. ' Let all the vegetables be washed clean ; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into ano- ther. Then add to their essences half a pint of strong consumé, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon. juice ; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve _ them up ina raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high. Fried Potatoes. Pare and slice potatoes half an inch thick; then wipe them dry, flour, and Leeper 15a | _ put them into boiling hot lard or drip- ping, and fry them of a light brown co- lour. Then drain them dry, sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat. \ Fried Onions with Parmezan Cheese. Pare six large mild onions, and cut them into round slices of half‘an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain - them dry, and serve them up placed round each other. Melted butter with a _ little mustard in it to be served in a sauce boat. a 153 Pickle Tongue forced. Boi it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add three ounces of beef marrow, half a gill of cream, the yolk of two eggs, a few breadcrumbs, a little pepper, and a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover it with a veal caul, and roast till tender, or boil it. Stewed Endive. - Trim: off the green part of endive, heads, wash and cut them into pieces, and scald them till half done ; then squeeze, chop, and put them into a stew- pan ; add a small quantity of strong cullis, stew it till tender, and serve it up ina sauce boat, or it may be put under roast mutton. 154 Forced Cucumbers. eobe #s Pare fresh gathered cucumbers of 4 middling-size ; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. © Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them over a fire, simmer them till three part$ done, and reduce the li- quor ; then add with it a strong cullis, put it to the cucumbers, and stew them: gently till done. To stew Peas for a Dish, Pur a quart of fresh shelled young " peas into a stewpan,add to them a quarter of a pound of fresh butter, a middling- sized onion sliced very fine, a cos or cab- bage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat 155 the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn. Salad of Asparagus. _ SCALE and cut off the heads of large asparagus, boil them till nearly done, strain, and put them into cold water for five minutes, and drain them dry; after- wards lay them in rows on a dish, put slices of lemon round the rim, and mix well together a little mustard, oil, vine- gar, cayenne pepper, and salt, and put it over the asparagus just before they are to | be eaten. Asparagus Peas. ScALE sprue grass, cut it into pieces the bigness of peas as far as the green , 156 part extends from the heads, and wash and put them into a stewpan. To a quart of grass peas add half a pint of hot _ water lightly salted, and boil them till three parts done ; after which strain and preserve the liquor, which boil down till nearly reduced, and put to it three ounces of fresh butter, half a gill of cream, a a little sifted sugar, flour, and water, suf- ficient to make it of a proper thickness ; Mae add the peas, stew them till tender, and serve them up with the top of a french roll toasted and buttered Oa under them ina dish. Another way. Bort the peas in. salt and water till nearly done, strain and put them. into a stewpan, add to them a little sifted sugar, two ounces of fresh butter, a table spoon- ful of essence of ham, half a gill of cream, with two yolks of raw eggs beat up in it; stew them gently five minutes, and be careful they do not burn. Serve them — up in the same manner as the above. B57 desNWB. Large heads of asparagus may be done in the same manner whole. Stewed Asparagus for Sauce. _ Scate sprue or large asparagus, then cut off the heads as far as they are eata- ble, boil them till nearly done, strain them, and pour cold water over to pre- _ serve them green. Then make (boiling) ‘a good strong cullis, and put in the heads five minutes. before the sauce is served up, which may be put over tendrons of | veal, lamb, &Xc. N. B. Some tops of sprue grass may be boiled in a little stock till tender, and rubbed through atamis. The pulp to be put to the cullis before the heads. are added. Directions for Vegetables. It is necessary to remember, that in dressing vegetables of every kind, they he : should be gathered fresh, picked clean, trimmed or pared neatly, and washed in several waters. Those that are to be plain boiled should be put into plenty of boiling water and salt. If they are not to be used directly, when they are three parts done put them into cold water for five minutes, such as spinach, greens, cau- Iiflowers, and broccoli, as it preserves their colour; and when they are to be served up put them again into boiling water tall ‘ done, then drain them dry. : N.B. Potatoes and Cubeat are. best steamed. | Pickled Oysters. Pur two dozen of large oysters into a stewpan over a fire with their liquor only, and boil them five minutes; then strain the liquor into another stewpan, and add to it a bay leaf, a little cayenne pepper, salt, a gill and a half of vinegar, ha gill of ketchup, a blade of mace, a few en pleted ‘ee Feat Ga ' ( 159 allspice, and a bit of lemon peel. Boil it till three parts reduced, then beard and wash the oysters, put them to the pickle, and .boil them together two minutes. When they are to be served up place the oysters in rows, and strain the liquor over them. Garnish the dish with. slices of: lemon or barberries. Oyster Atlets. BLaNncu throat sweetbreads, and cut them into slices; then take rashers of bacon the bigness of the slices of the sweetbreads, _ and as many large oysters blanched as there are pieces of sweetbread and bacon. Put the wholé into a stewpan with a bit of fresh butter, parsley, thyme, and eschal- lots, chopped very fine, pepper, salt, and lemon juice, a small quantity of each. Put them over a slow fire, and simmer them five minutes; then lay them ona dish, and when a little cool, put upon a small wooden or silver skewer a slice of - sweetbread, a slice of bacon, and an 160. oyster, and so alternately till the skewers are full; then put breadcrumbs over them, — which should be rubbed through a hair sieve, and broil the atlets sett till done and of a light brown colour. Serve them up with a little cullis under them, toge- ther with the liquor from the blanched ae aes reduced and added to it. Scollop Oysters. Branca the oysters and strain them; then add to their liquor, which must be free from sediment, a good piece of fresh butter, a little pepper and. salt, some — lemon peel and grated nutmeg, a small quantity of each. Then beard and wash the oysters, add them to the ingredients, simmer them over a fire five minutes, and put the oysters into scollop shells with the liquor. If there be more than © sufficient, boil it till nearly reduced and” add it; then put fine breadcrumbs over, — smooth them with a knife, bake or set . Be them over a fire upon a gridiron for half an hour, and colour the top part with a salamander. Oyster Loaves. 4 Take small french rasped rolls, and cut a little piece off the top part; then take the crumb entirely out, and after- wards fry the case and tops in boiling lard only till they are crisp and of a light colour. Drain them-dry, keep them warm, and just before they are to be served up put oysters into them, done in the same manner as for scollops, with the top of the rolls over. Ragout of Sweetbreads (brown), _ Taxe throat sweetbreads blanched and cut into slices ; morells blanched, cut into halves, and washed free from grit; some . stewed mushrooms, egg balls, artichoke bottoms, or jerusalem artichokes, boiled till half done and cut into pieces; green M £62). truffles pared, cut into slices half an inch © thick, and stewed in a little stock Tet is nearly reduced; and cocks combs boiled | till three parts done. Then mix all the in gredients together, add some cullis, stew them gently a quarter of an hour, and season to the palate. Ragout of Sweetbreads (white). Pur into a stewpan some stewed mush- rooms, egg pes slices of blanched throat done, and half a pint of consumé, | sSrew them ten minutes, then pour the liquor _ into another stewpan, and reduce it over a fire to one half the quantity. Beat up the yolks of two eggs, a gill of cream, a little salt, and strain them through a _ hair sieve to the sweetbreads, &c. then’ — put them over a slow fire and let them — simmer five minutes; or the above: four oa articles may be put into a stewpan with some benshamelle only, ‘and. stewed til done. aay Hh le 163 r Poached Eggs awith Sorrel or Endive. . Take aslice of bread round a loaf, and cut it to cover three parts of the inside of a dish; then fry it in boiling lard till of a light colour, drain it dry, and lay it in a warm place. Then wash and chop sorrel, squeeze and put it into a stewpan with a bit of fresh butter, cayenne pepper, and a table spoonful of essence of ham; simmer it till done, thicken it with flour and water, boil it five minutes, butter the toast, poach the eggs, and drain them; then lay them over the bread, put the sorrel sauce round, and serve them up very hot. Buttered Eges. Break twelve eggs into a stewpan, add a little parsley chopped fine, oné anchovie picked and rubbed through faa sieve, two table spoonfuls of M 2 164 consumé or essence. of ham, a quarter of a pound of fresh butter made just warm, and a small quantity of cayenne pepper. Beat all together, set them over a fire, and keep stirring with ae wooden spoon till they are of a good thickness, and to prevent their burning. Serve them up in a deep dish Se a fresh toast under them. eae | Fried Eggs, Sc. TAKE slices of ham or rashers of bacon, and broil, drain, and put them into a deep plate. Have ready a little boiling lard in a stewpan, break the eggs into it, and when they are set, turn and» fry them not more than two minutes.’ Then take them out with a skimmer, drain them, and serve them up very hot°over the bacon or ham. Puta strong cullis, with a little mustard and vinegar eet no sajt) in it, under them. Tits 165 Eggs ala Trip. _ Bory the eggs gently five minutes, then peel, wash, and cut them in halves; put. them into a stewpan, add a little warm strong benshamelle, and a small quantity of parsley chopped very fine. Simmer them over a fire a few minutes, and serve them up plain, or with fried oysters round them, Omlet of Eggs. BREAK ten eggs, add to them a little parsley and one. eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, a small quantity of grated ham, a little’ pepper, and mix them well together. Have ready an iron frying- pan, which has been prepared over a fire with a bit of butter burnt in it for some time, in order that the eggs might not adhere to the pan when turned out. Wipe M 3 166 the pan very clean and dry; put into it two ounces of fresh butter, and when hot put in the mixture of eggs; then stir it with a wooden spoon till it begins to thicken, mould it to one side of the pan, let it remain one minute to brown, put a. stewpan cover over it, and turn it over into a dish, and if approved (which will be a good addition) pour round it a little strong cullis, and serve it up very hot. There may be added also, a small quan- tity of boiled tops of asparagus or celery, some fowl, or oysters, or other ingredi- ents, pounded and rubbed | through a sieve, with a table spoonful of cream and one of ketchup. Then add the pulp to the eggs, beat them well together, and fry them as above. Or the mixture, instead of being fried, may be put over a fire and stirred till it begins to thicken; then put it on a toast, colour it with a hot salamander, and serve it up with a little cullis or benshamelle, or green: trate sauce underneath, 167 Fricassee of Tripe. Curt the tripe into small slips, and boil in a little consumé till the liquor is nearly reduced; then add to it a leason, _ of two yolks of eggs and cream, a small quantity of salt, cayenne pepper, and chopped parsley. Simmer all together over a slow fire for five minutes, and serve it up immediately. Or instead of the leason, &c. a little benshamelle and chop- ped parsley may be added. Lambs Tails and Ears. ScaLp four tails and five ears very clean, and. braise them in a pint of veal stock. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently. Let the ears be stewed till three parts done, and nearly reduce the liquor; then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish, M 4 a 168. the tails round them, and a bunch of pickle barberries over each ear. Or the tails and ears may be stewed in a little stock till tender; then add a leason ‘of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain. Let the heads be preserved as green as possible, Curried Atlets. Take slices of throat sweetbreads, and ; slices of veal or mutton of the same size: | put them into a stewpan with a bit of? fresh butter, a table spoonful of currie powder, the juice of half a lemon, and a little salt. Set them over a slow fire, and when they are half done add to them blanched and bearded oysters with their liquor free from sediment. Simmer all together five minutes, lay them on a dish, and when cold put them alternately on small wooden or silver skewers, Then dip them in the liquor, strew fine bread- 169 crumbs on each side, broil them over? a clear fire till of a brown colour, and serve them up with some currie sauce under them. N.B. The slices of sweetbread, oys- ters, veal, and mutton, to be of an equal number. To stew Maccaronti. Boru a quarter of a pound of riband maccaroni in beef stock till nearly done; then strain it and add a gill of cream, two ounces of fresh butter, a table spoon- ful of the essence of ham, three ounces of grated parmezan cheese, and a little cayenne pepper and salt. Mix them over a fire for five minutes, then put it on a dish, strew grated parmezan cheese over it, smooth it with a knife, and “hed with a very hot salamander. Stewed Cheese. Cur small into a stewpan cheshire and gloucester cheese, a quarter of a pound 170 of each; then add a gill of lisbon wine, a table spoonful of water, and (if approved) a tea spoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send with it some fresh toasted bread in a toast rack. Fs To prepare a Batter for frying the following : | different articles, being a sufficient ee for one Dish. TAKE four ounces of best flour sifted, a little salt and pepper, three eggs, and a — gill of beer; beat them together with a wooden spoon or a whisk for ten mi- nutes. © Let it be of a good thickness to : adhere to the different articles. Fried Celery. Cur celery heads three inches long, boil them till half done, wipe them dry, 17 and add to the batter. Have ready boil- ing lard, take out the heads singly with a fork, fry them of a light colour, drain them dry, and-serve them up with fried parsley under, : Fried Peths. To be done, and served up in the same manner as the above. Fried Sweetbreads. Let some throat sweetbreads be blanched, then cut into slices, and served up in the like way. Fried Artichoke Bottoms. Let the chokes be boiled till the leaves can be taken away, then cut the bottoms into halves and fry them in batter as the beforementioned articles; then serve them up with melted butter in a sauce boat with a little ground white pepper in it. i 172 Fried Tripe and Onions. ki Cur the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them. When itis to be served up put under it slices of onions cut one inch thick, and fry them in the same manner. Or, instead of slips of tripe, pieces of cowheel may be used; and let melted butter be sent in a sauce boat with a little mustard in it,, and. (af appa) a table spoonful of vinegar. e ‘k Hard Eggs tas Let the eggs be boiled five milaGtes then peel, wipe them dry, cut them in halves, dip them in batter, and fry them of a light brown colour. Serve them up with stewed spinach under, with a little strong cullis and essence of ham mixed in it. Se ne Behaii5s 173 To dress a Lamb's Fry. ScaLp the fry till half done; then strain, wash, and wipe it dry; dip the pieces in yolks of eggs, and breadcrumb ‘them; fry them in plenty of boiling lard, and serve them up with fried parsley un- derneath. Another Way. Scaxp the fry as above, and instead - of dipping them in egg fry them ina plain way with a piece of butter till they are of a light brown colour; then drain and sprinkle a little pepper and salt over, and serve them up with fned parsley underneath. | Puffs with Forcemeat of Vegetables. Pur into a stewpan a little fat bacon cut small, the same quantity of lean veal, . some parsley and eschallots chopped to- 174 gether, and season with pepper, salt, and | beaten spice. Then add six french beans, twelve heads of asparagus, six mushrooms - chopped, and a little lemon juice. Stew the ingredients gently for ten minutes, then put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together. Then roll out puff paste half an inch thick, cut it into square pieces, fill them with the forcemeat, fold them, run a jagger iron round to’ form them like a puff, and fry them in boiling lard. Let them be of a brown colour, and drain. them dry; then serve them up with sauce under them, made with a little cullis, ' lemon pickle, and ketchup. Rammequins. Pur into a pan four ounces of grated parmezan cheese, two ounces of fresh butter just warm, two yolks of eggs, a little parsley and an eschallot chopped fine, one anchovie picked and rubbed I 175 through a hair sieve, some cream, pep- per, and salt, a small quantity of each, and beat them well together with a wooden spoon. Then make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture. Then whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them. Serve them up as soon as they are done. To dress part of a Wild Boar. Pur into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves, mace, allspice, and two quarts of veal stock. Stew it gently, and when tender take it out of the liquor, put it into a ‘deep dish, and set it in an oven. ‘Then strain the liquor, reduce it to one quart, thicken, it a little with, passed. flour. and butter, and season it to | the palate, with ‘ “lemon pickle. . Let it boil ten minutes, > skim its clean, pour it over. the, mea: and serve. at, up. 4nd as i i : € Bea 2 ra eer \Plosré gees t be served 1p in’ ag a ips Te 4 B ee ae eBde Bie ester minutes, re whén prt are cold: peel and) wipesthem dry; then lay them in a dishvand putehopped - savory jelly round andy betwéemy thera, and slices of lemon and’ ‘bunches ef pick led, barberries round the rim q Qf therdish. Or they, may be served, up, injornag ental paper or wax baskets, with pickled pars- ley under them, and either peeled orfiot. Or they may be sent to, the. ‘table. hota in a napkin. Buttered Lobsters. Boi two. lobsters till. half done;.then take off the talons cut the bodies in, halves, c 177 pick out the meat, and leave the shells whole. ‘Then break the tails and claws, > _ cut the meat very small, put it into a stewpan with a table spoonful of the essence of ham, two ounces of fresh butter, consumé and cream half a gill of each, a little beaten mace, one eschal- lot and parsley chopped very fine, and a few breadcrumbs. Then mix all toge- ther over a fire for five minutes, sea- son to the palate with cayenne pepper, salt, and lemon juice; fill the reserved shells with the mixture, strew fine bread- crumbs over, and bake them gently twen- ty minutes. When they are to be served up colour the crumbs with a salamander. N.B. - In the same manner may be done a pickled crab. Meat Cake. Cur the fillet from the inside of a rump of beef into small pieces, alsa N arid ean veal, and pound them very” fife a miarble mortar. © Then add alittle Terion | Juice, pepper, salt, chopped parsley, ‘basil, thyme, mushrooms, savory,’ “and eschal= Tots, a small’ quantity of each? ‘some ‘beaten spices, and yolks of eggs’ asufficient: quan tity to bind it. ‘Then addand:mix with — your hands some. furs bacon and lean of | | ham: cut into the. forrtrice$i “small dice: Have ready a stewpan’ or a mould chned with bards of fat. bacon, fillyit’ withthe mixture, ’ press it down, ‘put on ‘the np | bay leaves and a little rhénish wine)? eo. ver it with bards of bacon; put it/into. ‘a moderate oven, and bake it thoroughly: When it is cold turn itout ofithe mould) trim it clean, set it on a dish, put chop- ped savory jelly round it, and a small mo- delled figure on the top; or: ihe whole of the cake may be modelled. / fs snob | Collared. BigsS Bone the: ‘pig; veal shave scadlinc light forcemeat, ae of lean ham,pickled % r/o cucumbers, fat. bacon, white meat. of fowl, and omlet of eggs white and yellow. _ Season the inside.of the pig with beaten spices; then lay.on them .the, forcemeat, _and on.that the slips of the above different articles alternately; after which roll it up, puty it:intoa cloth, tie each end, sew the; middle. part, put it into a stewpan with a sufficient quantity of stock-.to over it, and stew it two hours and a halfi';Then take it out of the.Jiquor, tie: each end tighter, lay it between two Se and put a weight upon it to press »i¢When cold take it out of the cloth, ne and serve it up whole, either model- | led:.or. plain; or cut into slices, and. put aah pony sing round. N. B. aT Ne same manner may be fous a breast of veal, or a large fowl... Red Beef for ‘Slices. Paws a plecevof thin flank of beef, and cut’ off the skin; then rub it well N 2 a a 180 ie with a mixture-made with two pounds of common ‘salt, two ounces of bay salt, two ounces of salt petre, and half a pound of moist sugar, pounded i ina marble mortar. ITZ Put i it intoan earthen ¢ pan, and turnand: rub it every day for a week ; then take i it out ‘of E4 | She the brine, wipe it, and strew ¢ over pounded TOf71, eae 2 mace, cloves, pepper; a little allspice, and NO "Lis plenty of chopped parsley and: a few. €S>, challots. Then roll it up, bind it round with tape, boil it till tender, press it in like manner as collared pig, and when | it is cold, cut into’ slices; and ganiets with sisted Petes ae ITIL ee ry wdelivs sop Hed JEL OY “Dake The liquor, when colts Stee el- War § iis ther poultry or meat was. braised in, of Ma dy st - some veal stock, taking, care. it be very, free from fat. Make i it warm, and strain. . it through a tamis sieve into a clean stew- pan; then season it to the palate with salt, lemon pickle, cayenne pepper, and, tarragon or plain. vinegar. Add. a suffi, a. i : 181 ciént ‘quantity of dissolved isinglass to make it of a proper stiffness, and whisk into it plenty of whites of eggs, a small: ‘quantity of the yolks and shells, and add a little liquid of colour. Then set ‘it over 2 a fire, and when it boils let it simmer @ a quarter of an hour, and run it through z a jelly bag several times tll at ey, bright. ' ) EL deinray bre Aspect of Fish. Pur into a plain tin or copper mould warm savory jelly about an inch and an half deep; then take fresh smelts turnéd round, boil them gently in strong salt and watet till ‘done, and lay them ona draitier. “When the savory jelly in the mould i is quite cold, put the smelts upon it with the best side downwards: then put a little more’ jelly just Hue RrALt over the fish, and when that is' cold fill the mould with more of the same kind. When it is to be served up dip the mould N 3 182 in warm water, put the dish’ “upon “he | jelly, and’ turn it ovets 14079 Bis. 8 ae v ‘N.B. Pieces of labios 4 fillets of soles = pal oe be done i in n the s same manner. Ae re TF « i y te Lh ; bes OFTk OEeae cither a Phe of. pak or iid sEFey a fowl, and season the inside with Pep: = per, salt, anda little beaten spice; ‘then put into it some light | forcemeat, “sew i it up, blanch, and then braise it in “stock. When. it is done lay j it on, a dish with the breast downward to preserve ; kt ‘as white as possible; 3 and when the jelly which i 3s in the mould is quite ‘stiff, work .on_ it a spnig or star with small slips’ of ham, pickle cucumber, breast of. fowl, and omlets of egg white and yellow; then set it with a little jelly, and when cold put the meat:or poultry upon it, © and fill the mould with lukewarm jelly. When it is to. be served up turn it out - $C? z as the aspect of fish. ned bolic fit ‘HOT rf a wods, 2 teins # Meat o or Foo. ono bags Se pe ae 183 oN.B. Inthe same manner may be done — pieces of meat or poultry without forcings SCiniopies. as abe some pieces of the erie of bred | about four inches long, three inches wide, and one inch thick, and fry:them in boil- ing lard till of a hight brown colour; then put them on a drainer, and cut into slips some breast of fowl, anchovies picked from the bone, pickle cucumbers, and ham « or tongue. Then butter the pieces of. bread on one side, and lay upon them alternately the different articles till filled. ‘Trim the edges, and put the pieces (cut into what form you please) upon | a dish with slices of lemon round the rim, and serve in a sauce boat a little mixture of oil, , vinegar, cayenne pepper, and salts” S pita Shs : _ Cyop._ small ‘and separately lean of boiled ham, breast of dressed fowl, N 4 picked anchovies, pe oleae sieziia of cage nite and. yellow, (the. same kind: as: LSA Aa eshallots, a small _quantit Hof. - pickle cucumbers, capers, and beet root. Then rub a saucer over with fresh butter, put it in the center of : 5. ‘dish; and make it secure from moving. ; Place. round ) it in ‘partitions the different articles ig rately. till the.saucer i is covered, “and ep satin on’ the trim“ of the dish some. “ slices i } lemon. ey “2%, a Roe t+ MS 990 gt (fOr dobasb ‘ EOCIBS Meo . : x , _ ebin | “Riband phashinab nae tala Shon some white blanc- mange two inches deep, and when it is quite, cold put alternately, in the same ‘tanner, .cleared calves feet jelly, white. blancmange. coloured with cochineal, or dutch blancmange. Cleared Calves Feet Jelly. Take scalded calves feet, chop them into pieces, put them into a pot with plenty of water'to cover them, boil them gently four or five hours, strain the liquor, and ‘preserve it-till the next day in or- der that it may be quite stiff Then take off the fat, and afterwards wash it with warm> water to make it perfectly clean; after which put it into a stewpan, set it over a firé; and when it 1s dissolved season it well to the palate with lemon and seville orange juices, white wine and sugar, a piece of lemon peel, cinnamon, 188 and coriander seeds whole, (or add a few a drops of liquid of colour if thought ‘requ iS site). Then whisk into it plenty of whites of eggs, a few yolks, and some shells, ‘Let! it boil gently a quarter of an ‘Hebe ron it through a fine flannel bag several times till quite bright, and when’ it is nearly cold fill the shapes, which should be 1 ka clean. Soe bili peer A Bo Ae Ae eid LN. B. dian eae oranges ‘are ne ve in’ season, orange flower water may be: added, or (if approved) syrup of roses oF” quinces. - Old ‘hock or: ase ibeiachs make, it of the. best Pe | odd must: Marbrée Jelly. 3 re Por into’a’ mould cleared: éal ves feet” jelly ‘one inch deep, and when it is’ ‘eld? put on thé center, with the ornamented’ sidé “downwards, a medallion ‘of wafer’ paper; or ripe fruits, such’ as, halves of’ peaches or nectarines of a fine colour, or black grapes; or- small’ shapes. ‘of cold 6 189 _ blancmange; or dried fruits, such as, cherries, barberries, - green gages, &ci, Then set them. with a. little lukewarm jelly, and when. that 1s quite cold fill the mould with some. nearly cold. eam Leys, CEC 44 Tie B. EABon 2} » Bagi at Les 1c qrovod blu 43 lo: ae KE Bela a pint “f ads a stich: ae | cinnamon, a bit of lemon peel, a’gill of - rhenish wine, and a few coriander seeds; ‘sweeten to: the. palate with. sugar, boil. the ingredients ten minutes, add an ounces _ of fresh: butter, and when it)is melted» strain the liquor:to. a. sufficient quantity: of flour to make it into a batter. Then put it over the fire again to simmer gently, and add six yolks of eggs. Have ready boiling, lard,. put. into. it:pieces cof the mixture.of the bigness of a damson;, fry, them of a. light brown. colour, drain, them, and serve them uP with. sifted. sugar, over... N. B. The butter should be well beaten, , 190 Apple Fritters n fir a Dish Mix ‘meenhee tt eigeeed ounces s of ‘sifted pass a little salt, a gill of cream. or milk, and three eggs; beat them for’ ‘ten. onal “nutes with a spoon or “whisk.” Then pare twelve holland pippins, cut: ‘them into halves, core and put them into the batter. Have ready boiling” lard; take the halves: out singly with a> fork, fry them till done» and of aclight»rcolouy, drain them dry, serve themup swith sifted sugar, over, some, pounded, jein-’ namon on one plate, ang senillgn igi | on another. '> Ucewes of top ont og » Nu B.. Peaches or pears may she mre in the same manner; or: oranges, which are’ to be peeled, divided into: quarters, and then put ‘into the ‘batter: ’ Some jam likewise may be mixed. with ‘the batter instead of the ete and fried in small pieces. Oe roe qi bows QT Golden Pippins a la Cream. TAKE three gills of lisbon wine, a gill | of water, a stick of cinnamon, a bit of lemon peel, a small quantity of the juice, and a few coriander seeds fe sweet- : en well with lump sugar, and boil aH to- ‘gether for ten minutes. Then have ready twelve large ripe golden pippins pared, and cored with a small iron apple scoop. Putithem» into a stewpan, strain the above liquor to them, and stew them gently till’ done; then take them out, put'them into a trifle dish, and reduce the liquor to a strong syrup. After which mix with it a pint of cream, the 3 yolks ofoten: eggs; and: a dessert spoonful’ of syrup, of.cloves;.then strain it, -sé¢ ¢ over, a slow fire, and whisk till it is: of.a good thickness. Put the. pan in cold water, stir the mixture some time, let it: cool; and when the pippins are to be served up pour the cream over them; and put round the edge of the dish leaves of puff paste baked of a : oN, B. The same ‘Kind is cream may [oS oe be put over codlins, gooscherries, or crari- ee £e berries, when made into Pies, ay at a % Ee ES ting the Pippin ag <1. Nilay nee ek eee Golden 1 Pili anole et ray ako half a sin of she wine, a gill: of water, a stick of) cinnamon,’ . few! cloves and coriander seeds, a bit of lemon ° peel, a little juice, and plenty of loaf sugar; boil them a quarter of an hour, Then strain the liquor to twelve large pippins pared and cored, stew them gently till done, and the liquor reducéd toa strong syrup of a consistence suffi- . cient to adhere to the.apples, and put them into a dish. When cold serve. them up with chopped slam ensatee | feet jelly round them. aE aot oo gt if Yat Th tise? 1 Pippint a sited Woy, me with the same ingredients ae ari PEGS Fd as the e preceding, but when the apples are» ha _done | lay. them ‘on a. dish to cool, , “add to the” ‘syrup the yolk of eight Re and three gills of cream; then strain and set it over a fire, whisk it till of a good thickness, and let it stand till cold. "Have ready boiling: lard, dip. the “apples in batter of the same kind as for fritters, nddry them of alight colour; then drain hy m, andiwhen cold'serve them up with» the,eréam | under» and: sifted. sugar over. \ “Cream Sor Pies. UP AKE! a sasipil ‘6 new milk; ie dein : a fewcorianderseeds washed, a bit of * lemon peel, a laurel leaf, a stick of cin-)> namon, four cloves, a blade of mace; some “sugar, and boil all together ten: * minutes, Then havé ready in another O 194 stewpan the yolks of six eggs and 1 half, a table spoonful of flour mixed, and strain the milk to them. Then set it over a slow fire, whisk it till it) is of a. good consistence, and be careful it does: not curdle. When it is cold i may be put over green codlins, gooscberries, or cur- rants, &c. in Pies. oh os re jab N. B. The cream may he eae by adding, when nearly. cold, i dessert spoonful of orange flower water, a table spoonful of syrup of roses, and. a little ambergrise. Fruit pies, likewise, should | be sweetened with sifted loaf sugar, co= vered with puff or tart paste, and when 3 served up the top to' be cut off, the fruit covered with either of the above creams, | and small leaves of baked puff paste, put ct -round. ? Me Mince Meat. Roast, with a paper. over it, a fillet of beef cut from. the inside of a rump, 7: 195 and when ‘cold chop it small. To two _ pounds of meat add two pounds of beef . suet chopped fine, two pounds of chop- ped apples, one pound of raisins stoned and chopped, one pound of currants washed and picked, half a pound of citron, a quarter of a pound of candied orange and a quarter of a pound of can- died lemon peels cut into small slices; add some beaten cinnamon, mace, cloves, allspice, a small quantity of each, a pint of brandy, and a very little salt. Then mix all the ingredients well together, put them into a pan, and keep it close cover- ed in a cool place. N. B.. It is advised that the meat be omitted, and instead of it add one pound _ of the yolks of hard eggs chopped. Compote of Oranges. Peet and divide into quarters china oranges; then put them into a clear O12 =) ae 2 _syrup, boil them gently five minutes; — and take them out. Put intoa gill of water a small quantity of cinnamon, cloves, and mace, the juice of two oran- ges, and a bit of the peel; boil them ten minutes, strain the liquor ‘to’ the syrup, and reduce it to a strong con- sistence. Then put into it the quarters of the oranges, and when they are cold set them in a trifle dish, and put some cleared calves feet Jelly cheppe Sa Tea Cream. | TAKE a pint of cream, a few corian~ der seeds washed, a stick of cinnamon, a bit of lemon peel, and “sugar; boil them together for ten “minutes; then add a gill of very strong ‘green ‘tea. ‘Have ready the whites of SIX eggs beat ‘up, and strain to them the cream; whisk — ‘it over a fire till it begins to thicken, then fill cups or a deep dish, and when cold garnish with whole ratafias. 197 Virgin Cream. lo be es in the same manner, only omitting the tea, and adding slices of citron when put into a dish. Coffce Cream. Me. be dohe- in the same way, but instead of the liquid boil an ounce of whole coffee in the cream. Burnt Cream. alo be done in the same manner as virgin cream, and when it is quite cold and to be served up put sifted sugar over, ‘and burn it with a clear red-hot salaman- der. Put round the edge of the dish some tatafias. O° 3, 198 Pastry ( ues, To a pint of cream add half a table, t, spoonful of pounded cinnamon, a little grated lemon pecl, three table spoonfuls . of flour, two ounces of oiled fresh but- ter, eight yolks and the whites of three : eggs well beaten, half a pound of sifted sugar, and a table spoonful of orange flower water. Put the ingredients over | a fire, and when it begins to thicken add four ounces of ratafias and two | ounces of pounded citron, mixing all well together. Lett stand till quite cold, then cut it into what shapes } you £ please, and dip them singly into yolk of raw egg; then breadcrumb and fry them in boiling lard till of a light colour, drain them dry, and serve them up hot, Almond Paste: “BLancw and pound very fine Balk sie pound of jordan almonds, add six yolks = rQ9: . : of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to the palate with sifted sugar. Mix the ingredients tho- roughly i in a marble mortar, and when it becomes a stiff paste roll it out, and cut it into what shapes you please; bake them, and when cold fill them with’ creams or Jellies. Cheese Cakes. To three quarts of new milk add three parts of a gill of runnet; let it stand in a,warm place, and when it is thoroughly turned drain it well, and mix into it with your hand half a pound of fresh butter, and sweeten to the palate with pounded sugar. Then add a few cur- rants washed and picked, a little citron, candied orange and lemon peels cut into small. slices, and an ounce of jordan almonds pounded fine, ‘Then beat up | Oo4 é 200 : three eggs, put them with the mixture; sheet the pans with puff paste, fill them with the curd, and bake:them ain abrisk oven. Orthe paste may. be made with — half a pound of sifted flour, a quarterof ~ a pound of fresh butter, and cold _pump water, mixed lightly and rolled out. ; Cae Almond Nuts. i Te KE gather eggs, their Sais ée sift: ed sugar, flour of the weight | of two.eggs, and two ounces of almonds blanched, and pounded fine; then. beat. the whites; toa solid froth, and mux the Ingredients, well with it. Tie ready wafer. Ry writing» paper rubbed over with fresh butter,. and with a teaspoon drop. the mixture, upon the paper in rows and bake them. «| | To make Syllabub. r Q Re W : To a pint and a half of cream Lda a pint of sweet wine, a gill of bran dy. ; 201 sifted sugar, and a little lemon juice; whisk it well, take off the froth with a spoon, lay it upon a large sieve, fill the glasses three parts full with the liquor, add alittle grated nutmeg, and put the “rg, over. "Trifle, Pur into a _ deep china or glass dish half a pound of spunge biscuits, two ounces of ratafias, two ounces of jordan almonds blanched and pounded, citron and candied orange peel an ounce of each cut’into small sltces, some currant jelly and ‘raspberry jam, a small quantity of grated nutmeg and lemon peel, half a pint of sweet wine, and a little of the liquor of the syllabub. Then make the same kind of cream as for pies, and when cold put it over the ingredients. When it is to be served up put plenty of the stiff froth of a syllabub raised high on the cream, and garnish with coloured 2902 ceiprtits or rose leaves, which a are. recom” 3 mended for Si * : of Tarts or Tartlets, SHEET tart or tartlet pans with puff paste a quarter of an inch thick, trim round the edge with a sharp knife; then fill with raspberry or apricot jam, or orange marmalade or stewed apple, and put fine strings of paste across in what’ form you please. Bake them in a brisk’ oven, and be careful not to let citi top: nant PY SY Q dee too rhc. Paste for stringing Tartlets. oy Cur a bit of puff paste ‘into pieces, mix with it half a handful of flour, a little cold water, and let it be Of mo- | derate stiffness, and mould it with the hands till it draws into fine ‘threads. Roll a piece out three inches long and two inches broad; then cut it into slips, © 203 draw. them out singly, and put them across the tarts in any form, which may. be repeated two or three times over each other, as it will add much to their ap- pearance when baked. Lo stew Apples for Tarts. PARE, cut into quarters, and core, some apples; put them into a stewpan, add to them a piece of lemon peel, a little water, and.a stick of cinnamon. Cover the ; pan:close, put it over a fire till the apples : are dissolved, sweeten to the palate with sifted sugar, add a table spoonful of syrup of cloves, and rub them through a hair sieve. Let it stand till cold before it is put into the paste. N.B. To make a very fine flavoured tart, stew golden pippins in the same man- ner, and when they are rubbed through the sieve add only half a table spoonful of syrup of cloves, and mix well with it “204 a quarter of | a pound of 7 pine- -apple jam. : This mixture will ae a month if close covered. , Ae gotead Fried 2 Pups with Siocetintt. wane rp dia deib ogual dra out piste sis ‘satan an” anch thick; cut it into slips of three inches wide, the slips into square pieces,’ and put ‘on each some sweetmeat’ of ‘any kind. Fold:the paste; and ran a ‘jagger iron round to form it; or-cut it witha sharp knife. Have ready” boiling sJard, fry them. of a light colour,: drat: them dry, and serve them up with sifted sugar over. _ Pyramid Paste. ye fy . hi litp yea wher OF puff paste rolled! of half an inch thick; cut'or stamp it into oval forms, ° the first to be'the sizeof the bottom of the dish in which it is to be served up, the second smaller, and so on I 205 till it becomes a pyramid; then put each piece separately on paper laid ona baking plate, and when the oven is ready, egg the top part of the pieces and bake them of a light colour. When they are done ‘take them off. the. paper, lay them on a large dish till quite cold, and when to be servedup set the largest piece. in ‘the dish for which. it was formed, and put on.it raspberry or apricot jams or currant Jelly, the. next. size on that. and. more’ sweetmeats, proceeding in the same man- neritill all:the pieces are placed on each other.» Put dried fruits round the pyra- mid; such. as green gages, barbexries, y¢ or Gherribsstiz doiv : N, B.. Instead of stamping the pieces it is thought better to cut them with a sharp knife; then to cut out small Pieces round the.edges to make them appeartike spires, as, being done in this manner, it causes the paste to appear lighter, 206 Iceing for a Cake. Wuisk the whites of four eves toa solid froth, and put to it as much treble | refined sifted sugar as you can; then add the} juice of a lemon, mix all well together with a spoon, and spread 1 it over the cake when warm. OES Gef Ce BERD Cherries in Brandy for Desserts. 2 in e On a ati day gather the valve ripe morella cherries, and be careful they are ‘not bruised; then cut off the stalk half e, way, prick each cherry with a needle four times, put them into glasses, add strong best brandy enough to cover them, and sweeten with clarified sugar. Tie over them a bladder washed and wiped dry, some white leather over that bound tight, and turn the glasses bottom as wards. | | 207 SN. B: Grapes or apricots.-may be done in the same manner. To make Buns. _ Pur five pounds of best flour into a wooden bowl, set a spunge of it with a gill of yeast and a pint of warm milk; then mix with it one pound of sifted “a Sugar, one pound of oiled fresh butter, coriander seeds, cinnamon, and mace, a small quantity of each pounded fine. Roll the paste into buns,’ set them ona baking plate rubbed over with a little butter, put them in a moderate oven to prove, then wash them with a paste brush dipped in warm milk, and bake them of _a good colour. Orecat. . BLANcH a pound of jordan and one ounce of bitter almonds, pound them in 208 a marble mortar till very fine; then put to them a pint of pump water, rub them through a tamis cloth till. the almonds are quite dry, and add to the liquor more water to make it of a proper consistence for drinking; after which sweeten, with clarifed sugar, or sugarcandy, or capil- laire; then put it into a decanter, and when it is to be used shake it together. — Orange Marmalade. TaxeE seville oranges when in seasofi, which is generally at the beginning of March; cut them into halves, and the halves again into thin slices, which put with the juice, but not too much of the core, and take away the pips. ‘To every pound weight of orange add two pounds of sifted sugar and a gill of water; then put them into a preserving pan, set the — pan over a quick fire, and when the mixture boils keep stirring and skimming till it becomes of a proper stiffness, which may be known by putting a little — 209 ‘into a saucer and setting it in cold water. Then fill the pots with the marmalade, and when cold put over white paper dipped in brandy; after which cover the pots with paper and white leather, and Again them in a dry place for use. “'N.B. In the same way try the proper stiffness of other jellies or jams, and cover them in like manner. Raspberry Jam. le. ‘every pound weight of ripe picked raspberries, add fourteen ounces of sifted sugar and half a gill of currant juice; put ‘them into a preserving pan, set them over a brisk fire, and when it boils skim it well and let it simmer till it becomes of a good consistence, ts N. B. The raspberries may be mashed with a spoon previous to adding the. su- gar, or rubbed through a wicker sieve. P 210 Quince Jam. Soe 8 FES | Sipe PARE ripe quinces, cut them into hits slices, put them into a ‘stewpan with a sufficient quantity of water to cover them, let them boil gently till” ‘tender close covered, and rub them through a large hair sieve; add to a pound of the pulp a pound and a half of sifted sugar and half a gill of syrup of cloves; then put them into a preserving pan, © ‘and let them simmer together till of a good sie Ne ie ‘lot oFte ead Sey eae N.B. A little of uit jam. vere with apples 1 ina pie will make it very good. Gree Gage THs oa ripe gages chia a. large shir sieve, and put them into a preserving pan; then, to a ee of: pulp | add: a or ae Ar ‘ i é it) ears tt pad ba 7.3 ae z ites. ee oe 4 Pies Sit | pound of sifted sugar; after which boil to a proper thickness, skim it clean, and _ put it into small pots. Apricot Jam. _ Take apricots when nearly ripe, pare and cut them into halves, break the. stones, blanch the kernels, and add them to the halves, To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have. been boiled. Then set it over a brisk fire, stir the mixture well together till it be- comes of a good strength, but let it not be very stiff. Preserved Apricots for Tarts or Desserts. Cur ripe apricots in halves, blanch the kernels and add them to the fruit. Have ready clarified sugar boiling hot, put the apricots into it, and let ane P 2 ZtZ stand till cold. Then boil the syrup again, add the apricots as before, and — when they are cold put the halves into small pots or glasses, and if the syrup is too thin boil it again, and when it 1s cold put it to the fruit, and cover it igi: Pe dipped in oak | NCLB. Gren gages may be done whee in the same manner, or green gooseber- ries with the seeds taken out. These fruits may be served up with the syrup; or they may be dried on tin plates, ina. moderately heated oven, and when al- most cold put sifted wioee over.) » | Currant Jelly. " ‘Taxe two thirds of ripe red currants -and one third of white, pick them, put them into a preserving pan over a good fire, and when they are dissolved run” ‘their liquor through a flannel bag. To ‘a pint of juice add fourteen ounces. of 7 , | 213 sifted sugar. Set it over a brisk fire, leg it boil quick, skim it clean, and re- duce it to a good stiffness, which may be known as before directed a in orange marmalade, N.B. In the same manner may be made black currant jelly, but allowing sixteen’ ounces of sugar to a pint of Crisp Tart Paste. TaxeE half a pound of sifted flour, a quarter of a pound of fresh butter, twe ounces of sifted sugar, and two eggs beaten; mix them with pump water, _ and knead the paste well. . Eggs and Bacon another way. Bou six eggs for five minutes, Soe! ‘peel and ¢ut them into halves; after P 3 214 which take out the yolks, put them iiita a marble mortar with a small quantity of the white meat of dressed fowl, lean ham, alittle chopped parsley, one eschal- otiea table spoonful of cream, a dessert spoonful of ketchup, a little. cayenne, | some breadcrumbs, and ‘sifted’ mace; a very small quantity of each. Pound “all well together, fill the halves of the whites with the mixture, bake them gently ten minutes, and serve them up on rashers of bacon or ham broiled, and put some cullis over them, To make P uit Paste. aw on ‘' 45 Movtop with the hands:a pound of “fresh or good salt butter and lay it\in © cold water; then sift a pound of best white flour, rub lightly into it half the butter, mix it with cold spring water, roll it out, puton it (in pieces) half the remaining butter, fold the paste, roll it again, and add the remainder of the , 215 butter. Strew lightly upon it a little flour, fold it together, set it in a cold © place, and when it 1s wanted for use, roll it out twice more. _N.B. In summer time the white of an egg beat up may be added with .the water that mixes it. To make an Almond Cake. TAKE eight ounces of jordan and one ounce of bitter almonds, blanch and pound them very fine; then beat in with the almonds the yolks of eight eggs, and let the whites be whisked up to a solid froth. Then take eight table spoonfuls ‘of sifted sugar, five spoonfuls of fine flour, a small quantity of grated lemon ‘peel. and pounded cinnamon, and mix vall the ingredients. Rub the inside of -@ mould with fresh butter, fill 1t with “the mixture, and bake it of a ight colour. : o a3 3 P 4 246% Almond Cee App to a pint and a half of cream a small stick of cinnamon, a blade of mace, a bit of lemon peel, some nutmeg, and sugar to the palate. Boil the ingredi- ents together ten minutes, and strain it; then blanch and pound (quite fine) three ounces of jordan and eight single bitter almonds; after which rub through’a hair sieve, add the fine pulp to the cream, — likewise a little syrup of roses, and the: yolks of six eggs beat up, and put the: mixture into. small _ ‘cups; or ‘it may be: baked in a dish with a mm of ey a hes round it, t ido STE | ery ON. B, Plain custards may al ae in, the same manner, but instead of almonds : add a tattle orange flower water. i Riubard Ties TAKE caltne be green chateaa apes ig and cut it into small pieces the bigness 217 of young gooseberries; put them into a dish, sweeten with sifted sugar, add the juice of a lemon, cover it with puff paste, and bake it. Serve it up either plain or with cream, the same as for an apple pie. ; Orange Pudding. PEEL four seville oranges thin, boil them till tender, rub them through a hair sieve, and preserve the fine pulp. Take a pound of naples biscuits, a little grated nutmeg, two ounces of fresh but- ter, and pour over them a quart of boil-) ing milk or cream in which a stick of cinnamon has been boiled. When the ingredients are cold mix with them the pulp and eight eggs well beaten, sweeten to the palate, and (if approved) add half a gill of brandy. Edge a dish with puff paste, put in the mixture, garnish the top with strings of paste as for tartlets, and bake it ina moderately coe oven, N. B. A lemon pudding - be made in the same manner. Rice Pudding. To a pint and a half mig cream or new milk add a few coriander seeds, a bit. of lemon peel, a stick of cinnamon, and Af sugar to the palate. Boil them together ten minutes, and strain it to two ounces _of ground rice, which boil for ten mi- nutes more. Let it stand till cold, and s then put to it two ounces of ‘oiled fresh butter, a little brandy, grated 1 nut- meg, six eggs well beaten, and a ‘gill « ‘of syrup of. pippins. Mix all together, put it into a dish with puff paste round at and bake it, taking care it is ‘not done too much. Should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained -to it, and if approved a few currants may be added. N.B. Millet or ave (whole or ground) may be done in the same manner... > - xy 5 @ = a re 219 Tansey Pudding. _ Brancn and pound very fine a quarter of a pound of jordan almonds; then put _ them into a stewpan, add a gill of the syrup of roses, the crumb of a french roll, a little grated nutmeg, half a gill of brandy, two table spoonfuls of tansey juice, three ounces of fresh butter, and some slices of citron. Pour over it a | pint and a half of boiling cream or milk, sweeten to the palate, and when it is cold mix it well, add the juice of a le- mon and eight eggs beaten. It may be either boiled or baked. Soldaiiea Pudding. 6: we made asa tansey sltihaar, only omitting the french bread and tansey juice, and adding as substitutes a quar- . ter of a pound of naples biscuits and a spoonful of orange flower water. 220 Marrow gasetice . Bor. with a quart of new miles cin- namon and lemon peel, and strain it to half a pound of beef marrow finely chop- ped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, brandy, syrup of cloves, a table spoonful of each, and half a pound of naples biscuits. When the mixture is cold add eight eggs beat up, omitting five of the whites, and bake it in a dish with Pa Pa round. it. Bread page To be made as a marrow pudding, only omitting the naples biscuits and a quarter of a pound of the beef marrow, adding as a substitute the crumb of french A pase ZAt A rich Plum Pudding. TAKE one pound of raisins stoned, one pound of currants washed and picked, one pound of beef suet chopped, two ounces of jordan almonds blanched and pounded, citron, candied orange and lemon peel pounded, two ounces of each, a little salt, some ‘grated nutmeg and sugar, one pound of sifted fiour, a gill of brandy, and eight eggs well beaten. Mix all together with cream or milk, and let it be of a good thickness; then tie it in a cloth, boil it five hours, and serve it up with melted butter over. Batter Pudding. Toa pound of flour sifted add a little salt and a gill of milk, mix them till smooth, beat well six eggs, and add them together with more milk till the batter is of a proper thickness; then a 9 o 222 the mixture into a bason rubbed with fresh butter, tie a cloth over, boil it’an hour and a quarter, turn it out of the: bason, and serve it up with melted but- ter, sugar, and grated nutmeg, in a sauce boat; to which may be added also ir approved) a table spoonful of white wine, _ or a dessert spoonful of vinegar. N.B. When puddings are put into the pot the water in general should boil. Boiled Apple Pudding, = Make a paste with flour, chopped beef suet, or marrow, a little salt and water; then knead it well, roll’ it out thin, sheet a bowl or bason with it, fill it with good baking apples pared, cut into quarters and cored; add lemon peel grated, cloves, nutmeg, and. cinnamon pounded fine, a small quantity of each. Lay a thin paste on the top, tie the bason ina cloth, and let the pudding boit till i ER eve gies’ 4, dime seo ¢ a ee ae, eee ee a 223 well done. «When it is to be served up _ euta piece out of the top and mix with the apples, sugar to the palate, and add a bit of fresh butter and a little syrup of quinces. JEL ¥ Apple Dumplings. Pare large baking apples, core them with a scoop, fill the cavities with quince _ marmalade, roll out (a quarter of an inch thick) the same kind of paste as for an apple pudding, mould over each apple a piece of paste, and boil them separately in acloth, or wash them with whites of eggs with a paste brush, and bake them. Serve them up with grated nutmeg, ered sugar, and fresh apie In differ- ent saucers. Baked Apple Pudding. STEW the apples as for a tourte or ‘tartlets, and when they are cold add to 224 them six eggs well beaten; put the mix- ture into a dish with pee paste round the rim, and bake it. een Damson Pudding. : Make paste and sheet a bason in the same manner as for an apple pudding; then fill it with ripe or bottled damsons, cover it with paste, boil it, and when it is to be served up cut a piece out of the top, mix with the fruit, sifted sugar to the palate, and a small quantity of aie ee ed cinnamon or grated AMtEBeeeql woh N. B. series cade et poco ties, Currants, or bullies, may be. ; dane in the same manner. by Damson Pudding another way. € Deni, pint of cream or milk id. ake eggs, four table spoonfuls of sifted flour, ee es ‘avery little salt, a small: quantity of _ pounded cinnamon, and whisk them well together. Have ready ripe or bottled damsons, rub them through a hair sieve, add to the mixture a sufficient quantity of the fine pulp to make it in subftance a little thicker than batter, sweeten it to ‘the palate, put it into’a buttered bason, flour a cloth and tie over, boil it an hour and’a quarter, and when it is to be ‘served up turn it out of the bason and “put melted butter over. ) ~°"N?B. In the same manner may be done ripe peaches, nectarines, gooseber- ries, apricots, green gages, or egg plums; ‘or instead of boiling may be baked in a tart pan, sheeted with puff paste. Baked Fruit Pudding another way. Rvs _ gooseberries or other ripe fruit through a hair sieve ; and to half a pint of the fine pulp add a quarter of a pound Q 226 of naples biscuits, three ounces of oiled fresh butter, half a pint of cream, grated nutmeg, sugar to the palate, and six eggs. Beat all the ingredients together for ten minutes; then add slices of citron, and bake the mixture in a dish with ms paste round the om nN’ Muffin Pudding with dried Cherries. ~ To a pint anda half of milk add a few — coriander seeds, a bit of lemon peel, sugar td the palate, and boil them to- gether ten minutes. ‘Phen put four muf- fins into a pan, strain the milk over them, and, when they are cold, mash them with a wooden spoon; add half a gill of brandy, half a pound of dried cherries, a little grated nutmeg, two ounces of jordan almonds blanched and pounded very fine, and six eggs well beat- en. Mix all together and boil in a bason, or bake it ina dish with paste round it. 7 ; 4 j 227 Potatoe Pudding. | : _ PEEL potatoes, steam them, and rub * them through a fine sieve. To half a pound of pulp add a quarter of a pound of fresh butter oiled, sifted sugar to the palate, half a gill of brandy, a little pounded cinnamon, half a pint of cream, a quarter of a pound of currants washed and picked, and eight eggs well beaten. Mix all together, bake (or boil) the pud- ding, and serve it up with nigited butter ina sauceboat. Carrot Pudding. Take red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. Toa quarter of a ‘pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of Q 2 228 oiled fresh butter, eight eggs well beaten, and bake itin a dish with a patte round the rim. Ice Cream. TAKE a pint and a half of good cream, add to it half a pound of raspberry or other jams, or ripe fruits, and sifted sugar; Pigg > ae rye ed » mix them well together and rub through oe | afine sieve. Then put it into a freezing mould, set it in ice and salt, and stir it till it begins to congeal. After which put at the bottom of a mould white paper, fill with the cream, put more paper OVER, cover close, set it in ice till well frozen, and when it is to be turned out for table dip the mould in cold water. Orit may be served up in glasses, taking the cream out of the freezing mould. Observation on Stores. As frequent mention is made ef syrups, jams, pounded spices, sugar fifted, grated 229 nutmeg, and orange flower water, to be used in puddings and pies; and as a very | small quantity_of each is wanted at a time; it is therefore recommended (as a saving of trouble and expence) that the syrups, &c. be made when the fruits are ~ in season, and preserved in small bottles _ with the different stores. But should any of the receipts be thought. too expensive ___ orrich, it is recommended, likewise, that af a curtailment be made in some of the articles, pursuing nearly the same process, they being written in that {tate only to shew their first and best manner. The same observation may be borne in re- - membrance with respect to made dishes, roafting, paftry, or sauces. Partridge Soup. Cur to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, some lean ham, -celeri, onions, turnips, a carrot, and a blade of mace. Put them into a ftew- Q 3 430 pot with half a pint of water, set them over a fire close covered, and steam them till three parts done. Then add three quarts of beef ftock, simmer till the in- gredients ate tender, ftrain the liquor through a fine sieve, and when cold take the fat clean off, add a little liquid of colour, a small quantity of salt and cayenne pepper, whisk with it two eggs and their , shells, clear it over a good fire, and {train it through a tamis cloth; then cut half a middling-sized white cabbage into small slices, scald it, add to the: soup, and boil it gently till tender. Collared Fels. SKIN and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom pow- der, asmall quantity of each. Then roll and bind them tight with tape, put them - into a stewpan with a pint of veal ftock and a little lemon juice, simmer them a ae! = ; BS, + ae ie > - - 4 = 231 over a fire till done, put them on a dish, skim the liquor free from fat, season with salt to the palate, clear it with two eggs, strain it through a tamis cloth, boil it down gently till of a ftrong jelly, and put it into a bason. When the eels are cold, take off the tape, trim the ends, wipe them dry, serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish. N.B. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour. White Puddings. , _ To half a pound of beef marrow chop- ped fine, add six ounces of jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange flower water, half a pound of the crumb of french Q 4 232 bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten. Mix all _well together, fil the entrails of a pig three parts full, tie each end, and boil. them half an hour. Sausage Meat. TAKE the lean meat of young . pork: 4 chopped small, and to a pound of it add. a pound of the flay and. fat chopped, some breadcrumbs, nutmeg, allspice and mace pounded, a small quantity of each, a little grated lemon peel, sage, parsley, thyme, and two eschallots, chopped very . fine, an egg beaten, .and season with . pepper and salt. Mix all well together, . with the hands, or pound it ina marble . mortar; then make it into cakes and \ | broil it, or put it into the entrails of a_ pig nicely cleaned. i “30 Calf 'S Liver roafted. MAE an incision in the under part of a calf’s liver, fill it with a stuffing made with beef marrow, breadcrumbs, grated nutmeg, one eschallot, two mushrooms, parsley and thyme chopped fine, and one egg beaten. Then sew it up, lard it with small slips of fat bacon, put a piece of veal caul over, and roast it gently. When it is to be served up take off the caul, glaize thetop, put under it some good cullis sauce, and plenty of fried parsley round. Lo dry Herbs. GATHER marjoram, savory, thyme, . basil, parsley, &c. on a dry day, when in | season, and not blown. Divide them se- _ parately into small bunches, as in that ftate they will dry beft. Then hang them on a line in a dry room or place where the air has free admiffion, but no direct rays of the sun. When they are aS4 perfectly dry (which will require two or three weeks to accomplish) put them in rows in boxes close covered, and set tithem in a dry place. To make Anchovie Liquor to be see. in Fish | Sauces. } Put into a stewpan one pound of best anchovies, two quarts of water, two bay leaves, some whole pepper,’a little scraped horseradish, a sprig of thyme, two blades _ ape F or % “4 Rhee Fhe — a aa reg ” td t sae oli of mace, six eschallots chopped small, a gill of red port, half the rind of a le- mon, a gill of ketchup; boil all together twenty minutes, and rub them through a tamis cloth with a wooden spoon. When the essence is cold put it into pint - bottles, cork them close, and set them in a dry place. : Potted Lobster. Bot two live hen lobfters in strong salt and water till half done; then take the 235 Meat and spawn out of the shells, put it into a stewpan, add a little beaten and sifted mace, cloyes, nutmeg, pepper, salt, a small quantity of lemon juice, a spoon- ful of essence of ham, a dessert spoonful of anchovie liquor, the same as for fish Sauce, and simmer them over a fire for ten minutes. Then pound the meat in a marble mortar, reduce the liquor almost to a glaize, put it to the meat with a quarter of a pound of fresh butter, mix them well together, press the mixture down into small flat preserving pots, co- ver with clarified butter, and when cold put white paper over the pots, and set them in a dry place. N. B. Prawns, shrimps, crayfish, and crabs, may be done in the-same manner, To clarify Butter for Potting. Put fresh butter into a stewpan with a spoonful of cold water, set it over a gentle fire till oiled, skim it, and let it 236 stand till the sediment is settled ; then pour off the oil, and when it begins to -congeal put it over the different ingre- dients. ? allt Potted Cheese. To a pound. of grated parmezan or cheshire cheese add three ounces of cold — fresh butter, a little sifted mace, and a tea spoonful of mustard. Mix all well. in a marble mortar, put it into small pots, cover with clarified butter, and set the pots ina cold dry place. , Potted Veal. Cur small a pound of lean white veal, | put it into a stewpan, with two ounces *, of fresh butter, the juice of a lemon, pepper, salt, sifted mace, a bay leaf, all- spice, cloves, nutmeg, cinnamon, and mushroom powder, a small quantity of | each, a little parsley, thyme, savory, and two eschallots chopped fine. Put them over a fire and ftew them ten minutes ; then pound them, and adda pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter. Mix them well together with two eggs beaten; then press the mixture down tight into small pots, cover them with paper, put them into a moderate oven, bake them twenty minutes, and when the meat is cold put clarified butter over. Potted Larks or Small Birds. Pass them with the same ingredients as for veal, and when they are half done take them out and put the lean veal in. When the forcemeat is made put the birds into the pots with it, bake them, and proceed in the same manner as with potted veal. N. B. Pheasants, partridges, chickens, é&c. may be done in the same way, but will take a longer time baking. 238 Lo dry Morells, Mushrooms, and Cham- | pignons. _ Taxe morells and champignons of the largest size, forced mushrooms of the, size of a shilling, and let them be ga- : thered fresh; then take off the stalk, wash them free from grit, drain them dry with a cloth, run a fine twine through them with a large needle, hang them up in a warm dry place, and when they are perfectly dry put them into paper bags in boxes close covered. When they, are wanted for use lay them in warm water for half an hour, and prepare them as if they were fresh. Mushroom Powder. Arter the mushrooms or champig-_ nons are dried whole they may be set before a fire till crisp; then grind and sift them through a fine sieve, and pre- : 7 ee es 7 a m — ee. = wa : 239 serve the powder in small bottles close corked. Potted Beef. TAKE two pounds of the fillet out of *the inside of a rump of beef and two pounds of best fat bacon. Cut them | small, put them into a marble mortar, add to them a small quantity of parsley, thyme, savory, four eschallots chopped _ fine, some pepper, salt, two spoonsful of essence of ham, a spoonful of mushroom powder, sifted mace, cloves, and allspice, a little of each, two eggs beaten, and a gill of rhenish wine. Pound all well to- gether till quite fine ; then fill small pots with the mixture, cover with paper, bake it very gently for forty minutes, and when cold cover with clarified butter. | Larragon Vinegar. Por into a ftone jar half a pound of fresh gathered tarragon leaves and two 240 quarts of beft common vinegar, and let’ them ferment a fortnight ; then run it through a flannel bag, and add to it a ‘quarter of an ounce of isinglass dissolved in cyder. Put it into a clean jar, let it stand till fine, pour it off, put it into : small bottles, cork them close, ae set them in a dry place. abet. N. B. In the same manner may be | done elder flowers, &c. &c. Walnut Ketchup for Fi ifr Sauces | To a quart of walnut ile aid a quarter of a pound of anchovies and three gills of red port; boil them till re- duced one third, strain it, and when cold preserve it in small bottles close corked. To pickle Tongues, ee, Take large tongues perfectly fresh, cut some of the root away, make an incision in the under part, rub them well with 241 ‘common salt, and lay them in a tub or _ pan close covered for four days. Then pound together two parts of saltpetre, one part of common salt, one part of bay salt, and one part of moist sugar. Rub the tongues well with the mixture, _ put allinto the pan, and turn them every two days till pickled cnough, which will be in ten days. sa N.B. Pigs faces and hams to be done in the same manner, but according to their size let them lay in the different pickles for longer periods, and when well coloured smoke them. If it be wished to have the hams or tongues of a west- phalia flavour add some’ socho to the ae India Pickle. Take large fresh cauliflowers in the month of July, pick them into small pieces, wash them clean, put them into a pan with plenty of salt over them for ae 242 ~ ete ‘three heen ‘tien ‘drain and Tay ‘them se- | ae e parately to dry i in the sun, ‘répéatedly tlt ‘ing them till they are ‘almost of 'a‘brown ‘colour, which will require : several days. ‘Then. put plenty of whole ginger, slices — ‘of horseradish, peeled garlick, whole Tong ‘pepper, pecled eschallots’ and onions, into salt and water for one night ; ‘drain and dry them also; and when the ingredients: . i ‘are ready, boil more than ‘a sufficient : “quantity of vinegar to cover them, and mee “two quarts of it -add.an ounce of the: ‘best, ~ | pale turmeric, and: put the’ flowers’ and 'the other ingredients into stone jars;pour the vinegar boiling | hot over,. cover. them © “till the next day, then boil the pickle again, and the same on the third: day 5. cd after which fill the jars with liquor, co- ver them over close with bladder waa white leather, ‘and set’ them in a a dry place. be a ee a = ae o/s ee she get eee ® 4 St sae as N.B. In the same tmaninet midy be'doite * ‘white cabbages cut “into half’ quarters, c hd lB WY hee 243. | hole french beans, “heads of celery; heads of asparagus, onions whole or sliced, or pickling melons peeled thin, cut into halves, and formed like an indian mango. oS dry Artichoke Bottoms. Pap cays the. Daraeity yee eee TI ae in season, cut.off the stalks, and boil them till the leaves and. Whoke: can be taken. away. Afterwards put them on . a baking plate and set them in a,very,slow cheated oven, or hang: them up in a warm ‘place to-dry, and when perfedtly so put them into paper bags. ‘When they are swanted for use lay them in warm water _-and salt, and when. pliable trim them. neat, ‘braise them in stock and lemon juice, which will preserve them white, -and when. they are done. enough, if, for x tagout, cut them into pieces; if for * .dishes, serve them whole with good _cullis sauce over. them. R..2 9Gge- To pickle Cucumbers, ec, GaTuEr jerkins not too large, lay them — in a strong brine of salt and water for three days, then wipe them dry, and put — them into stone jars. Then put a sufh- cient quantity of vinegar to cover them into a preserving pan, add plenty of whole ginger and black pepper, a middling quan- tity of mace, allspice and _ cloves, some slicesof horseradish, peeled onions, eschal- lots, and a small quantity of garlick. Let — the ingredients boil for ten. minutes, and — pour them with the liquor over the cu- cumbers ; cover the jars with cabbage _ leaves and a plate, set them i in @ warm place, the next day drain the liquor from them, boil it, and pour over them again, — and if on the third day they are’ not green enough, ‘boil the vinegar again, pour it over, and when cold tie bladder — and white leather over the j jars, and set . them in a dry place. I a Po a ee, . : he BI | 245 __-N.B. In the same manner may be done walnuts, love apples, barberries, ‘capsi- cums, french beans, nasturtiums, and | small pickling melons peeled very thin and cut into quarters. | Rules to he observed in Pickling. Ir is recommended that the best com- mon vinegar be in general used for pick- ling, and that it be put into a well- ‘cleaned copper or brass-preserving pan just before it is to be put over the fire, and when it boils not to remain in the pan. ae _ There can be no occasion of the many arts that are used in order to preserve the ingredients green, if the vegeta- bles are gathered fresh, on a dry day, when in season, and the process fol- lowed that has been recommended. Further directions could be given that might be attended with greater expence, R 3 * 246 but which would scarcely answér 4 bet- oe ter purpose, exceptitig o only to those who are in the habit of extensive practice, A. ee To pickle Oe PEEL small button onions into ilk and water, in which put plenty of salt ; set it over a fire, and when it boils strain — “onions, and cover them with bladder the onions, wipe them dry, and put them itito glasses, Have ready cold white wine vinegar; in which whole white pepper, ginger; mace, and slices of: horseradish have been boiled. Pour it over the and leather. e To pickle Mushrooms, Pike a sufficient quantity of double — distilled white wine vinegar to cover the mushrooms ; add to it whole white pep- per, ginger, mace, peeled eschallots, and a small quantity of garlick if approved ; boil all together tén minutes and let it stand till cold, Then pe fresh bint 447 - button mushrooms into water, wash | them clean, strain, and put them into re stewpan.. Toa quart of mushrooms spogntia of. salt, Bora, the pan ' lose, set it over a fire, and when the liquor is sufficiently drawn. from the mush- rooms put the whole into glasses and “cover them with the pickle. Tie blad- der. and white leather over the glasses, The general rule has Béee deviated from of making the pickle for onions and mushrooms with double distilled white wine vinegar, as in this instance it is requisite to preserve them white. It 3 is likewise recommended that they be put into. small j jars or glasses for use ; for this reason, that, if pre to the air ‘but for a short space of time, they will discolour. Lo pickle Beet Roots. Borx the roots till three parts donc, and cut them into slices of an inch Ro4 248 ticks eT hen take a sufficient quan- ‘tity of vinegar to cover them, and add * to it whole allspice, a few cloves, mace, black pepper, s slices of horseradish, some onions, eschallots, a little pounded gin= ger, some salt, and a few bay leaves. Boil the ingredients together twenty mi- — nutes and strain it, and when the pickle is cold add a little bruised cochineal. eS Put the slices of beet into jars, add the | pickle, put a small quantity of sweet | oil on the top, and tie the jars: down close. | ae N.B. When the beet is wanted for use mix well together sweet oil, mus- tard, some of the liquor in which the roots were pickled, and a very little sifted sugar. Lay the slices in a deep plate and pour the mixture over, | Lo pickle Artichoke Bottoms. | Take large fresh and sound arti- chokes, boil them just enough to take ithe aes 249 . the leaves and choke away, then trim and Jay them in salt and water; after which boil (for five minutes) a sufficient . quantity of vinegar to cover them, in which put whole allspice, black pepper, ginger, mace, cloves, eschallots, salt, a few bay leaves, and some slices of horse- radish. Drain and wipe dry the bot- toms, put them into jars, add the liquor and ingredients to them, and tie them down close. When they are fit for use serve them up in a deep plate with a little of the pickle, oil, and mustard _ mixed with it. To pickle large Cucumbers. Pee them very thin, cut them into halves, throw the seeds away, and lay the cucumbers in salt for a day. Then wipe them dry, fill them with mustard seed, peeled eschallots, garlick, small slips of horseradish, and mace. After which tie them round ‘with twine, put them into jars, pour over them some close till fit for use. To. pict Red 4 Cabbage Cor a fresh ight red. cabbage into SIDS, wash it clean, and put. it into a: pan with plenty of salt for two days, ; Then boil together for half an hour a sufficient quantity of vimegar to, cover en the cabbage, together with bruised black pepper, mace, allspice, cloves, ginger, ? _ i nutmeg, and mustard seed, a middling sm | quantity of cach. Strain the vinegar — and ingredients, and let them stand till _ cold; then add a little bruised eochineal, drain the cabbage ona large sieve till dry, 4 put it into the jars, add the pickle, and ey. tie the jars down close; or the liquor — 7 may be poured over the cabbage boiling hot; and when cold, before the jars aro. | tied down, add a little bruised cochineal. ' This method will make the cables sooner fit for use. boiling: liquor made as for india. ae ies or ee jerkins, and cover them: down: 251 N.B, Onions may be pecled and done ‘whole in the same manner, and mixed _ with red cabbage, To pickle Currants. To a quart of double diftilled white wine vinegar add half a pound of loaf sugar, whole ginger, one ounce of salt, and a pint of red currant juice; boil all together, skim it clean, and let it stand - till cold. Then pick and put some beft ripe ted currants into glasses, fill them with the pickle, and cover them down _ close with bladder and leather. To pickle Barberries. Bruise and {train ripe barberries, and to a pint of juice add three pints of vi- - neégar, a quarter of a pound of loaf sugar, an ounce of salt, and a quarter of ‘an ounce of pounded and sifted ginger. Boil all together, skim it clean, and put 252 ‘bunches of the best ripe barberries into jars, pour the pickle boiling hot over, and let it stand till cold; then add a little bruised cochineal, and tie the | jats over close. AES N.B. Pliache: of currants may be done. in like manner. Sour Cohan Take large whist cathe when in « season, cut them into halves, and ‘then into’ slips ; wash them clean and drain ° them dry. After which put into a tub : a layer of cabbage, then a layer of salt, afterwards a small quantity of pounded nd sifted coriander seeds, and so oni al- ternately ; when the tub is nearly full put a weight over to press it well, and set it in a cold dry place covered with a coarse cloth. When it is wanted for use put some of the cabbage into boiling — water over a fire for five minutes, and strain it. Have ready some pieces of i / Sag, ie, eee a . 253 salted. bouillie beef (of a quarter of a pound each) nearly boiled enough ; like- wise some pieces of pickle pork of the same number and weight. Then put them into a stewpan, add the cabbage, fresh butter, a little vinegar, onions sliced very thin, some whole pepper, allspice, and mace, tied in a bit of cloth. Let all stew till tender; then take out the spices; season the cabbage to the pa- late with cayenne pepper, and serve it up with fried onions (done as per receipt), with fried sausages round the crout. Peas Pudding, to be eaten with boiled Pork. Lay a pint.of best split peas 1ato wa- ter for half an hour; strain, pick, and put ‘them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a | stewpan, mash them well with a wooden spoon, adda bit of fresh butter, a little pepper and salt, the yolks of two eggs, a54 and mix all well together. ‘Put-the mix- 3 ture into.a clean Cloth, ‘tie it “ap, -and det it hang near aifire for half -an ‘hour; then ‘turn it out on a dish, and ‘pour melted: ‘butter’ over. Currie, or Pepper. Water. “Cura chicken into pieces, blanch and wash it, put it into a small ftewpot, add ‘a table spoonful of currie powder, half a pint of veal broth, and-simmer them till half done. Then peel and cut into thin slices two good sized onions, fry ‘them -with two ounces of fresh ‘butter till nearly done and of a brown colour; then add them to the chicken, together with a pint of veal broth, half a bay ‘leaf, the j ; Juice of half a lemon, two table spoonfuls of the juice of tamarinds, which are to be dissolved in - ‘boiling water and strained. Boil all together till the chicken is nearly done; then take - it out, put it into another Bo rub ae, ep oo: the ingredients through a tamis sieve, and, add it to the fowl with a table spoonful of flour and water to thicken it. Make _ atebed, ‘season ‘it well-to the palate with ‘cayenne pepper dnd «salt, skim it clean, and'serve it up ima’ bow!. i: ‘Gril no A Sbove, se hith are geen ssl ‘eaten s y Bb ged acini Dinner. ht » Spssow some? small ‘pieces of? ready- -ofessed fow) or turkey!with pepper! and salt, aid grill them gently till of a ‘nice NpraWwn leolsur. ‘In’ the niecan time put ' into a stewpan a gill ‘and-a‘half-of cullis, an ounce of fresh butter, a table spoonful of mushroom ketchup, the j juice of a le- -mon,. and’asmall bit.oftthe rind, a little cayenne pepper, a tea spoonful of the “essence Of ‘anchovies, and one eschallot “chopped fine. Boil all the ingredients “together five minutes, ‘strain the ‘liquor, ‘and serve it up in a-sauceboat;'the pieces “of chicken,‘&c.on’a ‘dish. ! be 256 Sale of Woodcock. Take two sandhoee half roattedy cut them up neatly, and let the trimmings with the entrails be pounded i in a marble mortar; then put them into a stewpan, add ate a pint of cullis, two eschallots chopped, half a gill of red port, ‘anda a) bit of rind of lemon; season to the pa- late with pepper, salt, and lemon juice. if Boil the ingredients ten minutes, and strain the liquor to the carved wood- cocks, which stew gently till done.. Serve them up ina deep dish with sIppehS; of fried bread strewed iets Lo make «Hegre, Take the heart anid lights of a sheep, and blanch and chop them; then add a { pound of beef suet chopped very fine, crumb of french roll soaked in cream, _a little beaten cinnamon, mace, cloves, 257 and nutmeg, half a pint of sweet wine, a pound of raisins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolks of three eggs, and some sheep chitterlings well cleaned and cut into slips. Mix all together, and have ready _ a sheep's bag nicely cleaned, in which put the mixture; then tie it tight and boil it three ie French Black Puddings. -Prex, wash, and boil, till three parts : done, two pounds of grits or rice; then drain it dry, put it into a stewpan with © a quart of pigs blood preserved from curdling, with plenty of salt stirred into | it when taken from the animal; add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of french bread soaked in it, together with chopped sayory, thyme, parsley, and pennyroyal, a 258 little ofeach. Mix the ingredients over & slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour; if they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten mi- nutes: if they are not to be eaten imme- diately when made, put them on clean straw, and when they are wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broilthem as above. N.B. If large puddings they will take — longer periods in boiling and broiling. Milk Punch. “To a gallon of milk add a little cin- namon, cloves, mace, lemon and orange- 259 peel, a pint of brandy, a pint of rum, plenty of orange and lemon juice, and sweeten to the palate. Then whisk with it the yolks and whites of eight eggs, put it over a brisk fire, and when it boils let it simmer ten minutes ; run it through a jelly bag till quite clear, put it into bot- tles, and cork it close. _N.B. The rum/and brandy should be added when the milk is cleared. Plim Pottage. To veal and beef broths (a quart of each) add a pound of stoned pruens and _the crumb of two penny french rolls, rubbing all through a tamis cloth; then mix to the pulp half a pound of stoned raisins, a quarter of a pound of currants, a little lemon juice, some pounded cin- namon, mace, and cloves, a pint of red port, a pint of claret, a small quantity of Sia 260 grated lemon peel, and season to the pa late with lump sugar. Let all simmer together for one hour; then add a little cochineal to make it of a nice colour, and serve it up in a tureen. Let it be of the. consistence of water gruel. Boos Candied Orange or Lemon Peels. -Taxe either lemon or orange peels well cleaned from the pulp, and lay them in salt and water for two days; ther scald and drain them dry, put them into : a thin syrup, and boil them till they look. clear. After which take them out, and have ready a thick syrup made with fine loaf sugar ; put them into it, and simmer till the sugar candies about the pan and peels. ‘Then lay them separately on a _hair sieve to drain, strew sifted sugar over, and set them to dry in a slow oven; or the peels may be cut into onipa and done 1 in the. same manner. “aa ee ee a ee a he 261 Lemonade or Orangeade. To a gallon of spring water add some cinnamon and cloves, plenty of orange and lemon juices, with a bit of each peel ; sweeten well with loaf sugar, and whisk with it the whites of six eggs and one yolk. Put it over a brisk fire, and when it boils let it simmer ten minutes; then run it through a jelly bag, and let it stand till cold before it is drunk. This mode is recommended, the liquor having been boiled. | Poivrade Sauce for Game, Maintenon Cutlets, Peet and chop small twelve eschallots; _add to them a gill and a half of vinegar, a table spoonful of veal consumé, half an anchovie rubbed through a fine sieve, a little cayenne pepper, and salt: Serve it up in a sauceboat cold, if to be eaten 5 3 are 262 with cold game ; but if to be eaten with _ hot, roast, or grills, make it boiling, mee Lobster Sauce for Fish. - Taxe the spawn out of live lobsters before they are boiled, bruise it well in ~ a marble mortar, add a little cold water, strain it through a fieve and preserve it till wanted ; then boil the lobs sters, and | when three parts done pick and cut the meat into small pieces, and put it into astewpan. To the meat of a large lobster add a pound of fresh butter and a pint of. water, including a sufficient quantity of the spawn liquor to colour it. Put it over a fire, thicken it with flour _ and water, keep stirring till it boils, and then season to the palate with anchovie liquor, lemon juice, and cayenne pepper, — Let it simmer five i, and skim it. N.B. In place of the above the fol. lowing method may be adopted. —In~ 263 stead of cutting the meat of the lobster into pieces, it may be pounded in a marble mortar, then rubbed through a tamis cloth, and the pulp put with the other ingredients when the sauce is to be made. [See Anchovie Essence for Fish Sauce.] | Oyster Sauce for Fish. Buiancn the oysters, strain them, and preserve their liquor; then wash and beard them, drain, and put them into a stewpan ; then add fresh butter and the oyster liquor free from sediment, some fiour and water to thicken it, season to the palate with lemon juice, anchovie liquor, a little cayenne pepper, a spoonful of ketchup if approved, and a bit of _ lemon peel. When it boils skim it, and let it simmer five minutes. N.B. Muscles and cockles may be done in like manner. S 4 264 » String Sauce for Fish. ‘negnee live sKilaipe in walt atid: water Sav three minutes, then pick, ‘wash, and drain ‘them dry; after which add fresh butter, water, anchovie liquor, lemon juice, cayenne pepper, and flour and water to make it of a sufficient thick- ness. Put the ingredients over a fire, and when it boils skim it, and let the shrimps. simmer for five minutes, Or it may be made thus :-—-When the shrimps are. picked, wash the shells, drain them dry, put them into a stewpan, add a little water, and boil them ten minutes ; then , strain the liquor to the butter (as ae instead of the water, which will make it, of a better flavour. The bedies of lob- sters, also, when picked, may be done in like manner for lobster sauce, Dutch Sauce for Fish, Bort for. five minutes, with a gill and a half of vinegar, a little scraped : 265 : horseradish ; then strain it, and when it is cold add to it the yolks of two raw eggs, a quarter of a pound of fresh butter, a dessert spoonful of flour and water, and — a little salt. Whisk the ingredients over a fire till the mixture almost boils, and serve it up directly to pe it see -coaass Anchovie Sauce for Fish. Pur half a pound of fresh butter into a stewpan, add to it three spoonfuls of -anchovie liquor, walnut and mushroom ketchups a spoonful of each, the juice of -half a lemon, a little cayenne pepper, a tea spoonful of india soy if approved, a sufficient quantity -of flour and water to make it of a proper thickness. Make the pnixture boil, and skim it clean. Observations in respect of Fish Sauces, ec. Ler it be particularly observed that fish sauces should be of the thickness of 266 light batter, so that it might adhere to — the fish when dressed, it being a frequent — error that they are either too thick or too thin. The thickening should be made with the best. white flour sifted, and some - ‘water, mixed smooth with a’ wooden spoon or a whisk, and to be of the con-. sistence of light batter also. A little of it is recommended to be always ready — where there 1s much cooking, as it is fre- quently wanted both in-fish and other “Sauces. | There are, likewise, other articles re- peatedly wanted for the use of stove- work ; and as their possession has been found to obviate much incon- venience and trouble, they are here enumerated: that is to say, liquid of co- lour preserved in a bottle, strained lemon juice preserved in the same manner, cayenne pepper, ground spices, ground | pepper and salt mixed, which should be preserved separately in small jars; and every day, when wanted, fresh bread- crumbs rubbed through a hair sieve; 267 parsley, thymes, eschallots, savoy, mar- joram, and Jemon peel, chopped very fine, and put on a dish in separate partitions. Directions are not given for serving the fish sauces with any particular kind of fish,—such as turbot or salmon with Jobster sauce, &c. but the teceipts have been written only for the making them ; therefore it is recommended that every person make a choice, and not be biassed altogether by custom. Apple Sauce Jor Pork, Geese, ec. Pare, quarter, and core, baking apples; put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate. | | | 268 Green Sauce for Ducklings or Green Geese, Pick green spinach or sorrel, wash it, and bruise it in a marble mortar, and — strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, © then put one ounce of fresh butter, and whisk all together over a fire till it beging to boil. . N. B. Should the sauce be aieubine spinach juice instead of vinegar, there. may be put two table spoonfuls of the pulp of gooseberries rubbed ote a hair sieve; Fennel Sauce for Mackarel. Pick green fennel, mint, and parsley, a little of each; wash, boil them till — | tender,: drain wid press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs 209 be mixed with the butter any length of time before it is served up, they wall be discoloured. The same observation should be noticed in making BB: and butter sauce. | i ey i Bread Race, for Turkies, Game, CA Soak a piece of crumb of bread with half a pint of milk or cream, add a peeled middling-sized onion,, and put them over a fire; when the milk is ab- sorbed bruise . the bread, mix with it two ounces of fresh butter, a little white pepper, and salt; and when it is to be served up take out the onion. Melted Butter. In Grice to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness. | 270 In the same manner may be made fish sauces, adding the liquor of the lobsters ) or oysters, &c. with flour and water, and 7 when boiling add the butter with the other ingredients. | | To make Melon Citron. Take middling-sized melons when half ripe, cut them in quarters, take away the seed, and lay the melons in salt and water for three days. Have ready a thin syrup; then drain and wipe dry the quarters, put them into the sugar, and let them simmer a quarter of an hour; the next day boil them up again, and so on for three days ; then take them out, and add to the syrup some moun- tain wine, a little brandy, and more sugar; clarify it, and boil it nearly toa _ candied height, put the melons into it and boil them five minutes; then put them in glasses, and cover them close with bladder and leather. 271 Rusks, or Tops and Bottoms. Take two eggs beat up, add them to a pint of good mild yest and a little milk. ‘Sift four pounds of best white flour, and set a sponge with the above ingredients; then make boiling half a pound of fresh butter and some milk, a sufficient quantity to make the sponge the stiffness of common dough. Let it lay in the kneading trough till well risen ; then mould and make it into the form of loaves of the bigness of small teacups ; after which batch them flat, bake them in a moderate oven, and when nearly done take them out, cut the top from the bottom, and dry them till of a nice colour on tin plates in the oven. Wafers. Take a table spoonful of orange flower water, a table spoonful of flour, the same ee. of good cream, sifted sugar to the palate, and a dessert spoonful of syrup of cinna- mon; beat all the ingredients together for twenty minutes; then make the wafer tongs hot, and pour a little batter just sufficient to cover the irons; bake them over a slow fire, and when taken from the tongs roll them round, and | preserve them ina dry place. Creches To half a pound of best white flour sifted add half a pound of sifted loaf sugar, a quarter of a pound of fresh but- ter, two table spoonfuls of rose water, a little salt, the yolks and whites of three eggs beat up, and mix all well together. for twenty minutes. Then roll it out, cut it into what shapes you please with a pastry cutter, put them on baking plates rubbed with butter, wash the tops of the paste with whites of eggs well beaten, and bake them in a brisk oven. | e - \ apihaiy ne ee ee 273 oye 0 bake Pears. Toa pint of water add the juice of three seville oranges, cinnamon, cloves, and mace, a small quantity of each, a bit of lemon peel, and boil them together a | quarter of an hour; then strain and add to the liquor a pint of red port, plenty of loaf sugar, and a little cochineal ; after which pare, cut into halves, and core, twelve large baking pears, put them into a pan, add the liquor, cover the pan with writing paper, and bake them in a moderate oven. _N. B. They may be done in the same manner in a stewpan over a fire. » To clarify Sugar. To four pounds of loaf sugar put two quarts of water into a preserving pan, set it over a fire, and add (when it is T ae warm) the whites of three eggs beat up with half a pint of water; when the syrup boils skim it clean, and let it sim- : mer till perfectly clear. N. B. To clarify sugar for carmel re- quires but a small quantity of water; and the different degrees of. strength, _ when wanted, must be attended to with practice. They are generally thrown over A a mould rubbed with sweet oj] ; for cakes, with a fork dipped in the sugar, &c, Syrup of Cloves, 8c. a Pur a quart of boiling water into a *. ~stewpan, add a quarter of a pound of cloves, cover the pan close, set it over a). fire, and let the cloves boil gently foi) : half an hour; then drain them dry, and / add to a pint of the liquor two pounds of loaf sugar. Clear it with the whites of two eggs beat up with a little cold water, and let it simmer till it becomes-a 275 strong syrup. Preserve it in vials close corked. N. B. In the same manner may be done cinnamon or mace. Syrup of Golden Pippins. TAKE the pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble ‘mortar. Then put them into an earthen vessel, add a small quantity of water, the rind of a lemon, plenty of sifted sugar, and a little lemon j nce. ret the 4 ingre- dients remain in the pan close covered for two days, then strain the juice through _ a piece of lawn,.add more sugar if requi- site, clear it with white of egg if necessary, and boil it to a syrup. _ N.B. Nonpareils, quinces, pine-apples, er the rind of lemons pecled very thin, - may be done in the same manner. T 2 276 ae of Capillaire. | CLaRiry with three whites of cag four pounds of loaf sugar .mixed- with three quarts of spring water and a quarter of an ounce of isinglass ; when it is cold add to the syrup a sufficient quantity of orange flower water as will make it pa- latable, and likewise a little syrup of — cloves. Put :t into bottles close corked foruise. | Flowers in Sugar. CLARIFY sugar to a carmel height, which may be known by dipping in a fork, and if it throws the sugar as fine as; _ threads put in the flowers. Have mech, ‘ teacups with the insides rubbed with sweet oil ; put into each cup four. silver table spoonfuls of the sugar and flowers, and when cold turn them out of the cups, and serve them up pusd on each other. 277 Syrup of Roses. GATHER one pound of damask rose leaves when in high season, put them into an earthen vessel, add a quart of boiling spring water, cover the pan close, and let it remain six hours; then run the diquor through a piece of lawn, and add to a pint of the juice a pound and a half of loaf sugar ; boil it over a brisk fire till of a good syrup, being careful in the skimming, and preserve it in bottles close corked. _N.B. The syrup may be cleared with two eggs. ee Lo preserve Cucumbers. TAKE fresh gathered gerkins of a large size, and lay them in salt and water for two days; then drain and wipe them dry, put them into glasses, make boiling- a3 278 hot a mixture of sugar, vinegar, and water, a small quantity of each ; pour it — over the cucumbers, cover and set them in a warm place, likewise boil the liquor and pour over them for three successive days. ‘Then take a quart of the liquor, add to it plenty of cloves, mace, ginger, and lemon peel. Boil these ingredients for half an hour, strain and put to it plenty — of sifted sugar, clear it with whites of eges if requisite, boil to a strong syrup, and put it to the gerkins. When wiped ‘dry and in the glasses, cover them come very close. 2 . ~ To preserve Currants... . Taxe large bunches of ripe currants, er make a thin syrup with sugar and. water,’ a set it over a fire, when it boils put-in ‘ the fruit, and let them remain ina cold place till the next day; then take them out carefully, lay them on a dish, make the liquor boil again, and put in the 279 currants, taking care not to let them break. ‘Take them out a second time, add more sugar to the syrup, with a Y Se of currant juice ; clarify it, boil it. fo a strong syrup, and when it is cold er Bort the currants into glasses, pour the Syrup over, and tie them down close. — Io preserve Barberries. BRUISE a quart of ripe barberries, add a quart of spring water, put them over a fire, when boiling run the liquor through a fine sieve, and put with it three pounds of clarified sugar. Then add a sufficient quantity of large. bunches _ of ripe barberries, put them over a fire, when boiling-hot set them away till the next day, bike the barberries out of the syrup and put them into glasses ; boil the hquor to a good consistence, pour it over, and cover them close. T 4 280 Gooseberry Fool. daeipsak bs pee Por a quart of green gooseberries and ee. a gill of water in a stewpan overa fire close covered ; when the fruit is tender rub it through a fine hair sieve, add to the pulp sifted loaf sugar, and let it stand till cold. Inthe mean time put a pint of cream or new milk into a stewpan, Sousa ae with a stick of cinnamon, a small piece of lemon peel, sugar, a few clovesand _ coriander seeds, and boil the ingredients ten minutes.’ Haye ready the yolks of ~ six eggs and a little flour and water well beaten ; strain the milk to them, whisk it over a fire to prevent it from-curdling, when it nearly boils set the pan in cold water, stir the cream for five minutes, — P and let it stand till cold. Then mix the © pulp of the gooseberries and the cream together, add a little grated nutmeg, © and sweeten it more if oe to the "palate. | peat: | ig. - (281 N. B. Strawberries, raspberries, apri- cots, and other ripe fruits, may be rubbed through a sieve and the pulp added to the cream. | Sago. be To half an ounce of sago washed clean add a pint of water and a bit of lemon peel ; cover the pan close, set it over a fire, let it simmer till the sago is nearly done, and the liquor absorbed. Then put to it half a pint of red port, a tea- _ poonful of pounded cinnamon and cloves or mace, sweeten to the palate with loaf sugar, and let it boil gently for ten - minutes. | Oatmeal Pottage, or Gruel. Mix together three table spoonfuls of oatmeal, a very little salt, and a quart of water; put them over a fire, and let it boil gently for half an hour. Then skim I 282 and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg; or instead of these ingredients put pepper, salt, and fresh butter, to the palate ; then boil it again five minutes, mix it till very smooth, and ~ let it be of a moderate consistence: To bottle Gooseberries, Sc. for Tarts. GATHER gooseberries on a dry day when about half grown, and pick off the stalks and blossoms; then put the *, as fruit into wide-mouthed hotels and shake oad them down; cork them very close, bake them in a moderate oven till thoroughly heated through, and set them in a oy cool place. N. B.. Damsons, currants, cherries, or plums may be done in the same way. [The above mode of preserving fruits is recommended in preference to preserv- ing them with sugar, it frequently hap~ 283 pening that fruits done ditt syrup will fret, and in that event the whole be abe | To bottle Gooseberries another way. is nx the gooseberries are sane put Petr into the bottles and cover them with spring water; then set them in a large pan of cold water, put them over a moderate fire, and when the goose- berries appear to be scalded enough take out the bottles and set them in a cool place, and when cold cork them close. | [This mode has been found to answer extremely well. The small champaign gooseberry is recommended likewise for | the purpose. | Small Cakes. Take half a pound of sifted sugar, half a pound of fresh butter, three quar- 284 ters of a pound of sifted flour, vand rub all together; then wet it: with a gill of boiling milk, strew in a few carraway seeds, and let it lay till the next day; after which mould and cut it into eleven dozen pieces, roll them as thin as possible, and bake them in. an oven three parts cold. Dee Bread Cake. -'Taxe nine eggs and sifted sugar We : their weight ; break the whites into one pan and- the yolks into another ; then os whisk the whites till of a solid froth, beat | the yolks, and whisk them with the whites; add the sugar with the weight of five eggs of flour, mix all well together, put in a few carraway eae: and make it in a hoop. : " | Sponge Biscuits. Take the same mixture as for diet bread, only omitting the carraway seeds ; then rub the inside of small tin pans with pert, : 285 fresh butter, fill them with the mixture, : sift sugar over, and bake them in a moderate oven. Common Seed Cake. To one pound and:a half of flour put half a pound of fresh butter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg; then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk; when well risen add slices of can- died orange or lemon peel and an egg beat up. Mix all these ingredients well | together with a little warm milk, let the dough be of a proper stiffness, mould it into a cake, prove it in a warm place, and then bake it. Cinnamon Cakes, BREAK six eggs into a pan with three table spoonfuls of rose warer, whisk them 286 well togcther, add a pound of sifted Sugar, a dessert spoonful of pounded cin- namon, and as much flour as will make it into a good paste; then roll it out, cut it into what shapes you please, bake them on whitepaper, and when done take _ them off, and preserve them in a dry place for use. : To make red Colouring for Pippin Paste, eo, Sor garnishing Twelfth Cakes. ‘TAKE an ounce of cochineal beat very fine ; add three gills of water, a quarter ' of an ounce of roche-alum, and_ two ounces of lump sugar; boil them toge- ther fortwenty minutes, strain it through a fine sieve, and preserve it for use close covered, | Twelfth Cakes. TAKE seven pounds of flour, make a cavity in the center, set a sponge with a ae ee ee Ss eg = See : 287 gill and a half of yest and a little warm milk ; then put round it one pound of fresh butter broke into small lumps, one - pound and a quarter of sifted sugar, four pounds and a half of currants washéd and picked, half an ounce of sifted cin- namon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron. When the sponge is risen mix all the ingredients together with a little warm milk; let the hoops be well papered and buttered, then fill them with the mix- ture and bake them, and when nearly cold ice them over with sugar prepared for that purpose as per receipt; or they may be plain. | Bristol Cakes. TAKE six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quar- 288 ters of a pound of picked currants, and drop the mixture with a spoon upon tin plates rubbed with butter, and bake them in a brisk oven. _ dea DP Be Hyde Park Corner Sar 7 7 7 r TAKE two pounds of Hon fut ounces . of common sugar, and half an ounce of | carraway seeds pounded; then set a sponge vm with half a gill of yest 'and some warm milk, and when it works take some boil- ing milk, add to it five ounces of fresh pit Sg butter, mix it up light, add let it’ Tay some time; then roll it out, ‘cut | it into what forms you please, and bake them i in a moderate oven. - Good Gingerbread | Nuts, | Take four pounds of flour, half "i pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger ee 289 _ pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven. | Bride Cake. TAKE two pounds of sifted loaf sugar, four pounds of fresh butter, four pounds of best white flour dried and sifted, a. quarter of an ounce of mace and cinna- mon, likewise the same quantity of nut- meg pounded and sifted, thirty eggs, four pounds of currants washed, picked, and dried before a fire, a pound of jordan | almonds blanched and pounded, a pound of citron, a pound of candied orange and ‘a pound of candied lemon peels cut into slices, and half a pint of brandy; then proceed as follows :—First work the butter U 290 to a cream with the. hand, then beat an the sugar for a quarter of an hour, whisk | the whites of eggs toa solid froth, and | mix them with: the sugar ‘atid butter; then beat the yolks _ ee a quarter of an hour and put them to the above, likewise add the flour, mace, and nutmeg; beat all well together till the oven is ready, ; and then mix in lightly the braid cur- ‘rants, almonds, and sweetmeats. - Line ‘a hoop with paper, rub it with butter, fill it with the mixture, bake” at© in ra brisk oven, and when it is risen cover. ‘it with paper to prevent it from Bal sgt It may be served ie cither iced or Hk A i Pris 7, i S Rice Cakes. Wuisk the yolks of seven. eggs for a quarter of an hour, add five’ ounces ‘of sifted sugar, and mix them: well ; put to ‘them:a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small: quantity of 291 pounded mace; then beat six whites of eggs for some time, mix all together for ten minutes, fill a hoop with the mix- ture, and bake it in a brisk oven. - Bath Cakes. Oyler a pound of fresh Batre: ne rub “a4 it a pound of flour, mix them into » alight paste with a gill of yest and some warm cream, and set it in a warm _ place to rise; then mould in with it a few carraway seeds, make it into cakes the size of small french rolls, and bake them on tins buttered. Pancakes, To half a pound of best white flour sifted add alittle salt, grated nutmeg, cream or new milk, and mix them well together; then whisk eight eggs, put them to the above, and beat the mixture for ten minutes till perfectly smooth and U2 292 light, and let it be of a moderate thick- ness. “When the cakes are to be fried, put a ‘Tittle piece of lard or fresh butter in each frying-pan over a regular fire, é and when hot put in the mixture, a sut- ficient quantity just to cover the bottom of each pan, fry them of a nice colour, and serve them up very hot. Serve with them, likewise, some sifted loaf ‘sugar, pounded cinnamon, and seville ooo on eens Bee | | N. B). Befare the frying pans are used ~ let them be prepared with a bit of butter put into each and. burnt; then wipe them very clean with a dry cloth, as. this method | prevents the batter from sticking to the pan when frying. Shrewsbury Cakes? Beat half a pound of fresh butter to* a cream, add to it the same quantity of flour, one egg, six ounces of sifted sugar, ; 275 | | and a quarter of an ounce of carraway seeds. Mix all together into a paste, roll it out thin, stamp it with a tin cut- ter, prick the cakes with a fork, lay them on tin plates rubbed with butter, and bake them in a slow oven. Porga Cakes, or Fleart Cakes. as a ponna of flour, a pound of sifted sugar, a pound of fresh butter, and mix them with the hand (or a whisk) till they become like a fine batter. Then add two spoonfuls of rose water, half a pound of currants washed and picked, break ten eggs, whisk them, and mix well all together. Butter ten moulds, fill them three parts full with the mixture, and bake them in a brisk oven. Macaroons. TAKE a pound of jordan almonds blanched and pounded fine, with a little U 3 “ rose water to preserve them from oiling, — and add a pound of sifted sugar; then whisk the whites of ten eggs to a solid froth and add to the above; beat all to- | gether for some time. ete ready : wafer paper on tin plates, drop. the mixture over it separately the size of a shilling ¢ or smaller, sift a little sugar ae and bake them. ts: nods Miranglesicg 20tyesig & Take the whites of nine. eggs, and whisk them to a solid froth ; then add ‘the rind of six lemons grated. VAY fine and a: spoonful of sifted sugar 5) after which lay a wet sheet of paper ona tin, and with a spoon drop the mixture in little lumps separately upon it, sift sugar over, and bake them in a moderately heated oven, observing they are of a nice. colour. Then put raspberry, apricot, or _ any other kind of jam between two bot- toms, add them together, and lay’ them in a warm place or before the fire to dry. 7 THOT. 295 Ratafias. eH and pound halt a pound of jordan: almonds, likewise the same quan- tity of bitter almonds, and preserve them from oiling with rose water; then add a pound of sifted sugar, beat the whites of four eggs well, and mix lightly with them ; after which put the mixture into a preserving pan, set it over a moderate fire, stirring till it is pretty hot, and when Gt is cold roll it into small rolls, cut them ‘into small cakes the bigness of a shilling, dip the top of your finger into flour and ‘touch lightly each cake, put them on wafer paper, sift sugar over, and bake. ‘them in a slow oven. | Lemon Puffs. Pur a pound of sifted loaf sugar in a bow! with the juice of two lemons, and beat, them together; then whisk the U4 296 ‘white of an egg to a very high: froth, add it to the mixture, and whisk it for twenty minutes; after which put to it. the rind of three lemons grated very fine and three eggs, mixing all well together. Sift sugar over wafer paper, drop. on, It the mixture in small quantities, and bake them i in a | moderately heated oven. esd hee clagiied sugar boiled toa pbites: pete dip ratafia cakes into. it, and_place, them round the inside of a. dish. Then: ‘cut more ratafia cakes into squares, dip them into the sugar, pile them on the others, and so on for two or three stories high. After which line the inside with wafer paper, fill ‘with sponge biscuits, sweet- meats, blanched almonds; and some made cream as for an apple pie, put some trifle froth over that, and garnish ‘the froth with rose leaves, or: coloured comfits a = ie OD -: 297 “ vor carmel of ‘sugar thrown lightly over the top. | : ; Green Codlins, sf hosted with Sugar. : | Taxe twelve codlins, blanch them in water with a ‘little toche- alum in it and © some vine leaves ; when they are nearly done take off the outside skin, rub the apples over with oiled fresh butter, and sift plenty of sugar over them; then lay them on a clean tin, put them into a slow oven, and when the sugar sparkles like frost take them out. When they are’ cold: serve them up in a trifle glass with’ some perfumed cream round them ‘made as for an apple pie, and on the top of each codlin stick a small flower for garnish. Pound Cake. Take a pound of sifted sugar, a pound of fresh butter, and mix them with the 298 hand for ten minutes; then put to them nine yolks and five whites of eggs beaten, whisk them well, and add a pound of sifted flour, a few carraway seeds, a quar- ter of a pound of candied orange peel. cut into slices, a few currants washed and picked, and mix all together as light, as possible. | eyes ts, Yast ‘Cake.vtters to -ebuas Take one pound.of flour, two. pounds of currants washed and picked, ‘a quarter of a pound of fresh butter, a quarter of a pound of lisbon sugar, ‘a quarter ofa , pound of citron and candied orange jpeel cut into slices, cinnamon. and. \mace a smal] quantity of each pounded and sifted. Make a cavity in the center of the ingre- dients, add a gill of sweet wine, a little warm milk, a teacupful of yest, and let — it stand till the yest works; then puta little more warm milk, mix all together, fill a hoop with it, and let it remain al risen, and bake it. 299 Rich Plum. Cake. “TAKE one pound of sifted sugar, one pound of fresh butter, and mix them ‘with the hand in a earthen dish for a quarter of an hour. Then beat well ten yolks and five whites. of eggs, put two thirds of them to the sugar and butter, and mix them together till it begins to be tough ; after which add: one pound ‘and a half of currants washed and picked, ‘@ quarter of a pound of citron, a quarter of a pound of candied orange or lemon peel cut into slices, a quarter of .a pound ‘of jordan almonds blanched and bruised very fine. Then pound a quarter of a pound of muscadine raisins, put to them a gill of sweet wine and a spoonful of brandy, strain the liquor through a cloth to the mixture, add the rest of the ‘eggs, and mix all together as light as possible.’ 300 Dried Sieh Gis | ~Gatuer the largest feiish ae 3 Te 3 TE or english bearers) when nearly Tipe, pick off the stalks and take. the ‘stones away 3 have ready a thin syrup boiling- hot, put the cherries into sity _and ane them remain till the next day ; sa ‘then DETTOU strain and boil the liquor. again, and add to the cherries ; the same again | on the third day ; an aye fourth day strain the syrup, add more sugar, and clarify, it ; boil it to a strong consistence, ,add_ ‘the cherries, put them into jars, and when they are cold cover them close. When wanted for use take them out, lay them on large drying sieves, and put them 3 3B, a very slack oven. N.B. In the same manner may be done apricots, pears, plums, &c. Pippins with Rice. Bott two ounces of whole rice with half a pint of milk, and when it is nearly absorbed put the rice into a marble mor- tary add a table spoonful of brandy, a _ little grated lemon peel, a small quantity of pounded cinnamon and cloves, two ounces of sifted sugar, two eggs, and pound all together. Then pare twelve large’ ripe golden pippins, core them with an apple Scoop, mould over them some of the mixture with the hand, put writing paper on a tin- plate, rub it over with sweet oil or butter, put the apples on it, and bake them gently till done; then ~ serve them up in a deep dish with melted butter over and a little of the syrup of quinces mixed with it. | To make English Bread. Take a peck of the best white flour, sift it into a trough, make a cavity in the | 38 _ eenter, and strain through a hair sieve (mixed together) a pint of good yest. and — a pint of lukewarm water; mix them lightly with some of the: flonetilivated light paste, set it in a-warm place covered over to prove for an hour; then mix the whole with two quarts of lukewarm water and a little salt, knead it, let itcbe of a good stiffness, prove it an hour more dfid knead it again; prove it another hour, mould it into loaves or batch two pieces ‘together, and bake them in «a» brisk Overy ry N.B. A middling-size loaf will require an hou and.a halfin baking, ...q : French Bread. SIFT a peck of fine flour into a ecole make a cavity in the center with the hand; strain into it (mixed together) a pint of lukewarm milk and a pint of good yest ; mix them with some of the flour till — 393 of a light sponge, set it ina warm. place covered ‘over to prove for an hour; then add to it two quarts of lukewarm milk, half a pound of fresh butter, an ounce of sifted loaf sugar, ‘and a little salt; knead it till of a nice stiffness,. let. it ‘prove an hour more, knead at again, and let it prove another hour; then mould it into bricks, lay them on tins, put them. into.a very slack oven or warm place to prove for half an hour, and bake them in a brisk oven. - Pulpton of Apples. PaRE, cut into quarters, and core eight good-sized baking apples ; put them into a stewpan, add a bit of lemon peel anda table spoonful of rose water ; cover the pan close, put it over a slow fire, and when the apples are tender rub them through a hair sieve, put to the pulp, sugar to the palate, sifted cimnamon and cloves a small quantity of each, four,eggs well beaten, a quarter of a pound of the 304 crumb of french bread soaked ina gill of cream, and mix all the ingredients toge- ther. Rub the inside of a mould with fresh butter, fill it with the mixture, bake it in a moderately heated oven, when done turn it out on a dish, and — serve it up with sifted sugar over. \ A sweet Omlet of Baga, Mix well together ten eggs, half a gill of cream,,a quarter of a pound of oiled fresh butter and a little syrup of nutmeg ; sweeten it with loaf sugar, put the mix- ture into a prepared frying pan as fora savory omlet, fry it in the same manner, and serve it up with a little sifted sugar Over it. To keep Cucumbers for Winter Use for Sauces. Take fresh gathered middling-sized cucumbers, put them into a jar, have 595 ready half vinegar, half water, and some salt, a sufficient quantity to cover them; make it boiling-hot, pour it over them, add sweet oil, cover the jars down close with bladder and leather, and set them in a dry place. To preserve Mushrooms for Sauces. _ Peex button forced mushrooms, wash them and boil till half done in a suffi- cient quantity of salt and water to cover them ; then drain them and dry in the sun, boil the liquor with different spices, put the mushrooms into a jar, pour the boiling pickle over them, add sweet oil, and tie them over with bladder, &c. Pullet roasted with Batter. _ Bone and force the pullet with good stuffing or forcemeat, paper it and put it to roast; when half done take off the x 306 ee ah paper, and baste the fowl with a little light batter; let it dry, baste. it again, ~ so repeating till it is done and nicely. crusted over ; then serve it cup with ben-. shamelle or poivrade sauce. beneath... itd r Sey Es . Dutch Beef. <8 7 Rus the prime ribs of fat beef with common salt, and let them lay in a pan for three days; then rub them with the’ different articles as for hams. or tongues; and add plenty of bruised juniper berries. Turn the meat every two days for three weeks, and smoke it. °.. Mushroom Ketchup. | e ‘ TAKE a parcel of mushrooms cither natural or forced, the latter will prove the best, and cut off part of the stalk towards. the root. Wash he. mushrooms clean, ° 307 drain them, then bruise them a little in a marble mortar, put them into an earthen vessel with a middling quantity of salt, let them remain for four days, and then strain them through a tamis * cloth. When the sediment is settled pour the liquor into a‘ stewpan, and to every pint of' juice add half a gill of red port, a little whole allspice, cloves, mace, and pepper. Boil them together twenty minutes, then skim and strain the ketchup, and when cold put it into small bottles and cork them close. Suet Pudding. Cuop fine half a pound of beef suet, add to it the same quantity of flour, two eggs beaten, a little salt, a small quantity of pounded and sifted ginger, and mix » them together with milk. Let the mix- ture be of a moderate thickness. Jt. may be either boiled or baked. X 2 308 Savoy Cake. vhretd 4 . Beat well together the yolks of eight: 4 eggs and a pound of sifted sugar, and 4 whisk the whites till of a solid froth ; then take six ounces of flour and a little sifted cinnamon, and mix all the ingredients lightly together ; after which rub a mould with fresh butter, fill it three parts full © si j with the mixture, and bake it in a glass heated oven. Nutmeg Syrup. | sie me . PounD a quarter of a pound of nut- megs, put them into a stewpan, add a pint and a half of hot, water, and boil them for half an hour; then strain, and, ha put, to.a_ pint of liquor two pounds of “ sifted sugar and one egg beat up with a little cold water ;’ set it over a fire, and when it. boils skim it till perfectly clean 3°99 and reduced to a good syrup, and when it is cold mix with it half a pete of brandy. ~ Having this syrup always at hand will answer a better purpose for puddings, &c. than grated nutmeg and brandy, as the mixtures can be better palated, and like- wise save trouble and expense. ~ Sweetbreads with Veal and Ham. Brancu heart sweetbreads eight mi- nutes, and wash and wipe them dry; then make an incision in the under part, take out a piece and pound it with a small quantity of light forcemeat; after ‘which fill the cavity in the sweetbread, rub the top with white of egg, lay over it a thin slice of lean ham, aslice of veal, and a bard of bacon; put paper and a thin sheet of common paste over the whole, bake them gently for an hour, and when they are to be served up take X 3 | a off the paste and paper, glaize lightly ithe bacon, and: put under the sweetbreads-a’ good’ berishamelleo)0nioa svt bee Aisa ae: toe 4 +41 rcs , £2 5 F ; 4 PR ES @ wad S.OS Ty EASE of Ham Jer AOE ti s¥aoe Ww iw “TAKE a pounds of slices of. lean, har, and be careful it is of. a good fla-, vour ; put it into a stewpan with a little water, six peeled eschallots, and two bay leaves ; cover the pan close, set it over a fire, and simmer the ham till three parts done ; then add two quarts, of water and boil - it till tender, strain it through, a ‘fine sieve, skim it perfectly free from fat, clear it with whites of ces, strain, ‘it ‘through a tamis, boil it till it is reduced to a pint, and when cold put it into small bottles and cork them close. Ox Heart roasted. Let the heart be very ee wash and. — wipe it, fill it with a: stuffing ‘as for a: 311 fillet of veal, tie over the top a piece of veal caul,; roast it gently one hour and an half, and five minutes before it is done roast it quick, froth it with flour and butter, and put it on a very hot dish. _ Serve it up with a sauce under it made with cullis, fresh butter, a table spoonful of ketchup, and half a gil of red port boiled Bi: Hf - Slices of Cod fried with Oysters. ~Ece, breadcrumb, and fry in boiling lard, some slices of crimped cod ; when. done, drain them dry, serve them up with oyster sauce in the center, made in the same manner as for beef steaks. | ‘ Small Crusts to be eaten with Cheese or Wine after Dinner. Take the crumb of a new-baked loaf, pull it into small pieces, put them ona X 4 312 baking plate, and. set them in a mode- rately heated oven till eck are. te a nice brown colour. ri Sy eek CAR Devilled Almonds. BLANCH half a pound of jordan al- monds and wipe them dry; then put into a fryingpan two ounces of frésh butter, make it hot, add the almonds, fry them gently till of a good brown colour, drain them on a hair sieve, strew over Cayenne pepper and some salt, and serve them up hot. Boiled Tripe and Onions. Cur a prepared double of tripe into slips, then peel and boil some spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe and boil it gently ten minutes. Serve it to table with the onions and a little of the liquor in a 6 Be + eae Niet . ‘ =, 4 Pele a) 4 ° - > ae ‘ 4 - 4 st eae wi ee a be re Pe ae at > = aha - is I SS a eo, 313 tureen. Serve up, likewise, in a sauce- boat, some melted butter with a little mustard mixed with it, and (if approved) there may be added a table spoonful of vinegar. Boiled Sweetbreads. BLANCH two heart sweetbreads, wash and trim off the pipe, then boil them in milk and water with a little salt for half ~ an hour ; drain them dry, and when they are to be served to table put over them some boiling benshamelle with a little parsley chopped very fine in it. Broiled Sweetbreads. Buancn the sweetbreads till half done, wash and trim_off the pipe, then cut them into large slices, season with a small quantity of cayenne pepper and salt, broil them gently over a clear fire 314 till of a nice brown colour, and serve them up very hot, with some cold fresh butter on a plate. Conclusion, with Remarks. ALL sweets, pastry, shellfish or savoury dishes, either plain or modelled, with fat or butter, or ornaments of any kind, that are served up in second courses or ball suppers, &c. should be very light, airy, and neat; the pastry, likewise, of the best puff paste, well-baked, and ‘rather’ inclining to a pale colour, which has a | very good effect. | Ser tHe Raton vied ~ Let it also be observed, that niention : should have been made in the receipt : for Mock Turtle, of an addition. to- the, passing of flour and butter, to each’ gal-\ lon of liquor half a pint of madeira wine; and (if approved) the mock turtle may be made with pieces of cow- -heel or pig's” head instead of calf’s Scales pee y) TeX, A. ' Pasta teinesoup oili\. .csinacs sodas okaae. 5 Almond cake oc eo eo Comers OO FF CHF FCS FF 8 ROS 8 215 © : SUStATCS es ack see oeeese e@eerteee e@ece 216 : 1 oe sia ein gi Sanaa cgi Bars ashe ass ia: 40.0 30 Soe te deces sce ZOO 1) GE ge ee Pgs iararas Do. si sane po 0hece -vgd wae ba hon we 4s 312 Anchovie essence for fish sauces .......e0.0. 2.34 EL Ea el ite AS 265 Apples; to stew, for tarts... 66. PO 203 Apple.dumplinss. isis. esas eae oles oo) 23) (0 A EIR Ce ra wt eseeeegeee 19Q) oa = pudding baked... .4. asses cane eiy Qa a5 Oi aki isiccets etn e 2a8" - sauce for pork, &c. dB he ag AO ATi MAN MONE oe AR 267 Apricot jam wa 0 9a eh a ete te, Sie Wee Cae SE 5869 ORE Apricots, preserved, for tarts or desserts ....+.. ib. INDEX. PAGE Artichoke bottoms fried ..s++++sssereeeenee 171 stewed .... dis c's!si. 5/2) CSFUNeDee aan » to dry .....5s 000 eae eeeenege Pa Ashée sauce ..+ «0% sie. oleh «plage Ohl eaeEnnne DEVE Asparagus DEAS. 'c aie ecole wa ae ann 155 peas another way 6... ss+eeersseee 156 ——. tops for sauces « dive cicis pus deine doseage | Aspect of fish’... o's 4 a\4.* shstaikie crime ieee mann of meat or fowl ......seeveececereee I8Q Adlets curried. je... +44 0aivheg mn eemeielh 168 B. Bacquillio with, hetbs..-+e..r+teenteas verve QP Bagnets a Veatt ....4 - #0: sinigis'e:rininis miele eee Baked beef... ...0++s-0+ueus 00 Oe mmm naan om PEATS. hee e nee e cece we eee eben see e see 279 Barberries, to pickle nine £0. PICSEEVE. 41. j0 +0 5516 ah pte oh 279 Bath cakes, «6 +0400 00s0 0-1 One nee Batter, to prepare, for ying ocak 170 ~ pudding ...... os cceewieninam pol ce ee ee Beef collons ye. Sete en eeseeeeeeneeeg 2 ww palates stewed... sip.«sis.e.s.w:eleseesenee ean ae 43 —— Ted, for slices... +++ + eseneeessenees 179 ——— steaks broiled eeeescwoevxreoeevoeseeae ep eeeeene 128 Steak pudding ...........0:08s vee cae e een 129 stock tote reeae ora obtener Pod THAIS ween ee eee eee e ee eet ee eens neon, ar Béet root, to pickle’ + W054) 0 sts ee 247 - % INDEX. KSAT PAGE Persbamelle, ar white. cullis 12’ snieiosvanaion ay Pack puddings, french)... Sovvcvreereesss 254 Blancmonge, white ......... ves a ge ee een ee LOS Boiled sweetbreads . eee e eee e ee eens errors 312 Breadcrumbs to prepare for frying .......... 88. PRM RAODMOGING ochvtei. cee 6 vaca ve ove oie Se ee et ay be, =—— sauce for turkies, &c. ...... ae araogries 269 Breast of lamb with benshamelle ...... AV ae rear en.matelote ......6. FAR EEO *- with peas .....+0. et ee 73 meeast Of veal.en gallentine: .. 6s cere a VIS 61 htclt NT A al ea Hs Migte a ib. —- MP EUI SECTN E's wags taste mcg ies. « 10 ARO aie Pere Lae bie “se. 289 Brisket of beef with spanish onions......... Ab 2 ii) oye ashée or haricot....... 222022 Hee Pees Cardoons stewed .........0% Giairot pudding <44 ic vee ste Gauliflower ala cream ee5u5esee¢s c - SAUCE 2 Se ee Gelery fried gore org ss ogee sauce (brown) vy ee. e. sruce’ (white rs soem es solip “Dever ee cope es Champignons, &c. to dry .... Chantrliy baskert etree. we ce (Shreesd Cakes sic cee Giiéken puts. seers - with peas SST AS ce eo oe caedee another way ....... Cinnamon cakes 2.2... 2. ee eee *TOULUSR Tee aisrs ate eras Citron:of melons ‘154.5455%57%% Clarified butter for potting... 7 tbs usar] O86 a ne eS , Cherries in brandy for desserts . - with parmesan cheese . - with lemon sauce ........ - with OYStEr SAUCE? 8.17 sPe a ar - or turkies with celery sauce ..° e@eveeee as e 2 % a 6 eres “118 S290 388 be ies Baw uey-s 11g” eeeseee 120, poe Bi. 285 va ede ee Ra ae - sugar Weeelevevevevevevees . 5.5 anne 55 ’ Cutlets, veal, Iarded . 1... 0+. + = sn anes 63 Ee > natural sseesetscsannmnne tans 67 | oa 4 \ Pie eceumclabegenizaiag hee \ - ‘te Dinsoh panting vo atevy sts +69 aca --——— another way ...-...ssssees ib. Drét Bread eye ee ake ne “984 : Directions for meat +d poultry plain boiled.... 121 ———— for toasting’... 0 .-.\e0 fe cies eae o———— for vegetables . ia vee sve +s Unen eee Dried’ cherries soci 0s spies ote ep se Duck with benshamelle “05... sb Ges vies oe ae ——-=—— With cucumbers. Gan were OY Fried parsley seas < aaies ceo» ei oe/eMnninn ae ne puffs with sweetmeats ..cceccceeessees 204 Fruit pudding baked covoeeeeeveeeveanseeeoe0e 225 he Criblet SOUP wsseseseccccscossveverssveress 13 Aaiblets stewed plain ee eseoae oooh enpeves eke 138 7 INDEX. PAGE Giblets stewed with peas....secssecweseieene 139 PSeipgerbread Nuts oc.4.0ce-0: 00:09 0.0: roles SER ASS Glaize for hams, larding, 8c. ...ssc0svee0%--20 Golden pippins a la cream ....... oti Wkly tardy FOX -—another wayail dic 23. bawiie ep 92 PN SLEWEM 6 vies ole e ide Here WON SS vs -EGD oe SyFUp OF on SENS i vies e ee ORE Gooseberries, to bottle ....... WLI, Qulaulo ahd 7 ———-—— another way 066 6.021283 Melee foal ges 9s p5000 354 Aud cabaomnl _ Gravy for meats and poultry ..........00008 95 Green codlins frosted ...... cove ccee secs ne 2QF BARE JAM oa ao UE eGov bh Ue dhe EO Geto, Reese for roasting .. 06 siieee cecwies ence PEA POAS SOUP iio ices AN ING ee FO eer—- sauce for poultry. .....cccoceseve ss ss” 268 eo+— truffles for a dish-. 666.650 ccevesebe se 13Q Grills generally eaten after dinner'........0.. 2 55 Grown geese and ducks prepared for roasting os 92 Guinea fowls for roasting ....ecsseseeeeces ib, Hi. ROR MCRE COMER ac by ibe secs scdss¥aee ec 256 Ham braised and glaized........-22+ atess IAG BORE LUO 0 shy dn nw hininp diese bie vives Rae oo TER RA CURD oid nana e culver ess vee ee uncekad Be occ cece nenecccinevies sav piwericn« Ge Y 2 LEBER j Paige aiks to. prepare for roasting! o\). 0.2). saea stare! Bgt sae another way ecensee senses beta ay” Haricot mutton cutlets ees ee ee Ge 6 6 oo y u's °° oe 4Q- sauce ose ee coe e ee eo beh eee oS bean ae Hashed beef, in Ne Be vee uree vee tiie obs PUGh Sa ERO calves head eecenere oreo 8 Paks P, es OF e 2 60 Se ‘129 mme——= hare, wild fowl, &e. .e se ee 398° mutton PT Bo VENISON Lele ee eet e cect cee ceseee 120 Haunch of venison, &c. to pies: for” Petting 86 Herbs dried Mia 233 Hodge podge, or an english olio ...+......+. 36 Hj de pak corer cakes 11 EI eg Rial 9 FRR totes tod 5 an Tee Ice cream eee ee ie er PO ee ek ole eee 228 Iceing for cakes ..+eseeescuvinde lee cdltade 206 Jerusalem artichokes stewed ...+.e++seeeeee0 I4I another way .24..2..59.0 142 ‘India pickle 2.2.0.6 6+ ceesgeewenee ce sleesaQht Ls “Lamb, hind quarter of, marinated 64.00. s0e+ 999 « Sateen eae with spinach eoeesoeee 80 o——-, leg of, With oysters se sseseeedeeeeinies ib. INDEX. PAGE sodinb or pork chops Agr broiled. ..cwwiews «Se DZ. Lamb’s fry with parsley ...4..,..0e0%5 piling E93 —— another way.......es008 achpiee as ib. head minced ........+46. bo eee = q1 Bee tails and, Cals .0.5,..c.050,0,0.08 28 0h dead Hohl OF Earks,. to prepare for roasting .. o.60eeepieie.ss 88 Leason for fricassees and soups ...... Sonooer aa 6 ‘ Lemonade or orangeade .......+-- Stelle ce - 261 ‘ eemon peel candied ........- ROE eee eineabetisis 2.60 = Sa ie ce ccccer ves 205 ERE to amake oi. «as siidectship.nssBie: tin Ak O ol Light forcemeat for pies, 8c. w.sasevereeeee 38 Liquid of colour for sauces .....sseecereesee 3. Lobsters buttered ele te AS Ree ET: Lobster sauce for fish .......cecscveepecned 202 Beer or veal ala Cream .n 60s eee censcvsccces Of M @Aacaroni stewed for TE EO aCe : : mn 169 ‘Macaroons ......+.-- x bE Eee a tsne OANA NURS Mackarel, broiled, common way ....seseeeee 25 the german Way ,..--eeseeeee wees 31 Darbree jelly occ ode cee ce e's oscseee 188 Marinate, to make ..,..s...5ee00 estpeese 40 piviatrems bones Saver wey. Jo. CAG bed eed - pudding eooovpevneevneeoos Oo vee 2898200 220: Mashed potatoes ,.0cseesseecevecerevevess IAF Y 3 | INDEX. aus hn BADE Righed tamips. . GaN ee 148 “Matelote of rabbits 10.04.0000 eeu Oo de enone 137 Meat cake .siciewiess ee onnds lee cet Sel sana ‘Melted butter, to prepare’. .:,:... 22 ae aires ene Milk punch ....ceseeecescrcecceccvecres 258 Mince meat sis. (2. 194 Minced veal for a dish r+ At Ys Ane eg — another way -Gie Aid set eee Mirangles ii. sehiog Sonal Plock turtle 2. e050, 14 Morells, &c. hid aa ee | Muffin pudding with dried cherries eRe ce ee . 226 * Mushroom ketchup ren enteneeeeeeensenees 306 » powder isis: cc setan ee 238 Mushrooms broiled chee ereeseseveseceeeee 47 \ SO cage “to pickle ...........0cecenmsonn 246 » to preserve, for sauces ...+.+.5.0% 305 cr stewed (brown) 4.40.45 a ctee sees 147 ——— (white)... geen rn pyewon Or ist see ES or lamb, &c. broiled ......ee¢e+000 130 Gvarenssed ple ni Sa ote Sens ie ee 109 rumps marinated ...ceececsercerens 48 a, N ’ e Neck of lamb glaized ...sssseeveressdbvedl Os CESTSAIAT SA ee ecoenete sence amare “62 INDEX. PAGE | Neck of veal larded gd + lenis Hak dean ee Remtmeg syrup, » spb Repeal prea 8 Sete” ne aN Hit oe O. Oatmeal pottage or grucl ....esesseeerseecs 281 Observations on fish and sauces ...+e+se- pp aranis+ on meat and poultry .......+2+- O4 OM SLOFES .s seer eeereees oe set ean Old oF split peas soup pare: Pa iNate sees os Sack —— peas soup another way .---- AAP” My atien nae | - Olios, or spanish dish ert geeagiig’ emt s Sete tyre ~——— how to make ,....---ceereercscvers 34 Omlets of eggs for garnishing ....++-+s+++++ 39 Sie cago ge GCS papriny 55 Onion sauce ....eeeeeeee peas us eer EER — SOUP oc 566 KRAMER N EIR yg ICD De Onions fried with parmezan cheese .....+.0+- 152 eee EP ICKIC’ ff ee Vc eee ees wenevepee 240 Orangeade TENE CEST EE eS FR 53 LUO POPS Orange or lemon peel candied: os. Cee ee ce BO Seeeertariarmalade....s sess iisties tres = ————— pudding ......seeeevees eeatii ais eae Orgeat .... Ge ere «a; 4s ina atl Geek Mea ae Ox cheek stewed ...cceccsccccecseeversee GO —- heart to prepare for roasting .-.+ssseeees 310 Oyster atlets ......seeeeeeeceacsevarenece, E5Q =n LOAVES 099000206000 20.0 0,009.0 #9. 0 0.9 0 161 Y 4 INDEX. ier : PAGE Guster sauce for beef steaks ...s0eeevewseees IQo" for fish sc eeseeserererececeren 2637 (white) coe e ree ee sew ceases e 118) Oysters prepared, for frying... sss oeeqtiememeel LAK scolloped , «:«:«, 0's) ssermceriet~cstecesnseamemiialenee 160 eee ben 7h mc a ed ore besinlg Se PancakeS esse ttecvccccnvcccceccsenecesee QQE- Parsley, tOLTY bee eee. ee oe ele olthienets ODES Petthidge sap cs vraet ss tees 229 Partridges or oe aul CHOWK Fiera. Sees age! for roasting: «+ + waws%s Mgr with rrettionr Sy allah 133° Passing of flour and butter ...s0seeeeeeueeee™ oe Paste for stringing tartlets, &c. .seeeeseveees 202 Ralthy crea? | asta pe 168 Patties of lobster or oysters ose eseeees sehen es QQ 22) with forcemeat ..sisescese sdvUGey, SumaibeL Peas pudding to be eaten with pork ......2.26 253° ie stewed fora dish i cis iiss csucnss Aree eee , to'stew;;for sauce ss sessseeseneevewe ae Pelde of rice’: isi va eis 8 tus vena Oe ene ys another: way sss s%'visls sv oun a be Sane ene Pepper or currie water see... 0ss ees vores o 25Gr Peths fried® s3'ss:7 2S OV. Se Petit patties of chicken and ham .......00040 98) Pickled oysters ai: (00% eam 158 TONGUES 5's S98 Ce oe ae ee 240 INDEX. ¢ rAoH Pickle tongue forced ...seseveceeveceesvene 153, Pickling, rules to be observed in ...eeeeeeees 245 Pig, to prepare for roasting .....eeesereeees 92 Pigs feet and ears ........- Ap aaa Sig LEAS 5 oo aes *LOPIOPAares! Pe «wigs IONS wees WiIGEON PIC ww .crececeeseces AE pe oe » 104 Pigeons a la craupidine ......+++++ nictie ecoaria tee glaized ....eseeeee sipeas» dabediticn Vail Sea with sorrel... . ee seeeeoeves ehitietpee a okuee bee. tO prepare for roasting «es seveesceons gO Pike or sturgeon baked or roasted ....+seeee0+ 26 Pippins with rice ......-. I A ER te a _ Plovers eggs different ways ...++++++> Maen etd re bs Plum pottage ..... sapere Wel) onan Pah 5 48'0 250 —— pudding, very rich ....sseseee Pe 3") | Poivrade sauce for game... seeeeeeeeeees 4s ain ee WR IG, a so wes 0.0 00% os Wea oman rie oe POR Portugal or heart cakes....eeeeeeeevererees 293 Potatoe pudding ....ssceevvevceereers v0.00 BZ Potatoes creamed ...-.erceercesercscsones L4Q Pere FFIEC go o coreia oihcenie namie wea ostetale, Faw Potted beef... eee e cee c ce eerscceseseenes 239. ma——- CHEESE 2s oe eee rec cccerees diss, ous ose 236 er, ai nice nee 59 0e8 8 Sue ee a—- Jobster... este ccc er coco vesevrseere 234 wee VEAL: weed ec seccececs sca rites Cera Poultry, directions for plain boiling ....+++++. 12m eA Cake. . Oks as Gatch dees KOA eee Prepared batter for several articles ....++see+- 170 Preserved barbetries .,cccreescosrvecceeseee 279 % INDEX. . PAGE Preserved CUCUMDETS 46°. s's'e e's eels © beds Bee $9299 currants oe ee ee 298 Puf paste rece eterseeeeeeccecceseesstnes 214. Puffs with forcemeat of vegetables ......++004, 173 Pulled chicken or turkey 2')):ssiesis fee eee eae Pallet a la Memorancy 5.46 <.: s/sjas-0yiwre wad prey kt roastéd ‘with batter «5. 0/¢+. sss» ons nare Oe —-— ‘with’ celery ‘sauce’. ss ./ 00 <5 paweegeas 118 with oyster sauce (white) ...scessos sk me ib; Pulpton of apples... .essseeeraeeereebnes 303 Pyraesd of pastes se si04 sag ae wer f cH yy Y eae toa 2. Le Py es s ei eS Aro iE 2 PUD EP AAAS IO ERA ee Quails, or ruffs and rees, to prepare for roasting-.90 Quarter of lamb marinated |<..+....000 se SOS 0. 28H ’ Stewed apples for tarts . steak eae hee. 202 Sere —- CUCUMbErS oii set cette ovens eeee 50 =——- peas for adish....s.eeree siactlabetanace on CBA —— for Sauces .sseeeeveee PICS LORS Stock, cleared, (brown) . a erwle ed FAIL Torsten Stores, observation 01 ......ee sees ol etetpsodled Stuffing for veal, turkey, &c. we. eeseeev eee 94 Sturgeon roasted ..... ep cia eB Sale 5 het eh eee Suet pudding ......sessceeseceseeseese » t9Q7 ‘Sugar, toclarify .......... cece cece eee eee es 2423 Sweetbreads DOE fe ccc kc o's vd cats Goes 313 - SEPTOUED Co cide soo oe vee Ome a ib. m———$——--— EN ETISON 0. eee ee eee cere eee 138 m———-- — fried 6. eee reece eee cere eee 171 oo —-—- glaized ..... 0. eee Re ten ies 137 —_——--— roasted .. 0.2... cree cece: Boake 93 —_—-- with veal and ham ........--+++- 309 - Sweet omlet of eggs ....--seeeeceeceeceecees 304 Syllabub ee ess a cso a wee ene 200 Syrup of capillaire........ 0.0. eese cere ence: 276 OF CIOVES . cc oe enon ee eee wey tna mek ge of golden pippins ........+2eeseeeeee- 296 Pew Oh TOSS as cave ck ner scese es Mine des whet 2.77 au Tansey pudding .....-.-seeesserceeeeees nh 4 AG Tarragon vinegar ...-s.+ereeensse recor: tere 239 INDEX. PAGE Tarts or Girilstss sci oid Ah 202 PGA CLEA... .ojeceinie-ovgindgiennince, COMMER os mg6 Tendrons of veal (brown or white) .......002.0 0.65 ‘Timbol of rice .--. +... ss sssseeneeneteneees 97 Fongues, &c.: to. pickle ... . «'sssie: gh ween foil Meer, jim r rs Tripe and onions boiled ..........+.ssese0-- 31s ied sane Pruffles, green, fora dish 20) .72) Quiver, Jee 139 Tachflls sasieesay csc ens Da 134 Turkey with chesnuts...-.~2is tna with celery or oyster sauce Vv .0V0.9.0 218 Spite With TAZOUE 0 oy-srecnevererseon BGMINRUG 21 136 SE RI EGS -.s 134 Turkies, to prepare for roasting 2.24.0. ve ~89 Turnip eee sees eeeneceeet cee soup... W0UC 0 coe Sees eee Twelfth cakes At O2PGSN i eaging dag eeegbe pees Veal cutlets Common Way «0006+ «saieieee dees gt olives, &c. eeoreoocewee Fee eovneeceviespsvnotiaee 40 PIE verre eee cece teeeeeee seen eee cecee TOF Ven ee 1 Vegetables pig 01:1: acgaeiiow os Uae ee Vegetables, a neat dish fii ee _-— =, ditgetiont or. 157 = inomoulds. .202.008 ovialad cuenta cae aa DAS PAGE Venison, haunch of, to prepare for roasting ... 86 Vermicelli soup (white) .......cc.ee cee eeee 6 Varo cieam..... . isis so goin) leas er daasbagy re eons se beeps eee 2”% Walnut ketchup for fish sauces ...-- ope oo oaw Watercresses BERIO OLE fs SOs si sage doses saan sd9 Water souchée soosd tye ce paulo cb. te BML oabisiy « 1129 White oyster sauce ..........%. wighacs dist este 118 “White puddings ............ .cisewiese LW ones 231 Wild Bar 5 tO TESS susie «wie de o one ANNALER ee BPH —— fowls to prepare for roasting .......... QI Wings and legs of fowls glaized .....s0..-.-+ 113 — ak See Pe eee Woodcocks and snipes, to prepare for roasting Wa4 Xe EN 0 a Pet ee duos one cleus pene eon INDEX. \ £28 5 THE END. Siu Te Bensley, Printer, Bolt Court, Fleet Street, London. Lo eT, ee OPH O89 ES