Foods of England - The Art of Cookery, 1747

The Art of Cookery, 1747

A Foods of England online text. For more see Cookbooks

TITLE: The Art of Cookery, Made Plain and Easy, which far exceeds any thing of the kind ever yet published
AUTHOR: Hannah Glasse
PUBLISHER: Self-Published
DATE: 1747
THIS VERSION: Based on the one online at archive.org, digitized by Google from a book in the collection of Harvard University. This is an Optical Character Recognition scan, it has been partly edited, but still contains very significant errors.

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This hugely popular cookbook went through 26 editions in its day. Mrs Glasse, though, found herself in debtor’s prison when her dressmaking business went bankrupt and she had to sell the copyright to her cookery book. It is famous for the line “Hare Soup. First catch your hare…”, though these words do not occur in this, or possibly any, edition.

The ART OF COOKERY,
MADE
PLAIN and EASY;
Which far exceeds any Thing of the Kind yet published.
CONTAINING,
TO WHICH ARE ADDED,
One Hundred and Fifty new and ufeful Receipts, And alfo Fifty Receipts for dilFercnt Articles of Perfumery,
WITH A COPIOUS INDEX.
By Mrs. GLASSE.

A NEW EDITION,
With all the Modern Improvements:
Aad alfo the Order of a Bill of Fare, for each Month, in the Manner the Diihes are to be placed upon the Table, in the prefent Talle.
LONDON-.
Printed for W. Strahan, J. Rivington and Sons, L. Da?wt, W. 6wen, T. Longman, B. Law, T. Payne, 6. Vhite, J. Robfon, J. Johnfon, G. Robinfon, T. CaWl, T. and W. Lowndes, T. Wilkie, E. Newberry, W. Nicoll, H. Gardiner, W, and C. Domville, R.Baldwin, J. Bew, William GoUfmitb, J. Sewell, T. Evans, J. Knox, W. Fox, and D Ogilvy.
MDCCLXXXIV.

Price Five Shillings baond.

TO THE
R E A D E R.

T Believe I have attempted a branch of Cookery which

nobody has yet thought worth their while to write upon:

bui as I have both feen and found by experience that

the generality of fervants are greatly wanting in thai pointy

therefore I have taken upon me to inJiruSf them in the befi

manner T am capable and I dare fay y that every ferv ant

who can but ready will be capable . of making a tolerable

good cooky and tbofe who have the leajl notion of Cookery

cannot mifs of being very good ones,

‘ If I have not wrote in the high pclite flyle I hope I

fhall be forgiven for my intention is to inJiruSl the lower

fort, and theirefore muft treat them in their own way.

For example – when I bid them lard a fowU if I fhould

bid them lard with large lardoons they would, not know

what I meant; but when I fay they muft lard with little •

pieces of bacon they know what I mean. So in many

other things in Cookery the great cooks have fuch a high

way of exprejfing tbemfehesy that the poor girls are at

a lofs to know what they mean: and in ail Receipt

Books yet printed there are fuch an odd jumble of things

as would quite fpoil a good dilh; and indeed fome things

fo extravagant y that it would be almoji a fhame to make ufe

of them when a difti can be made full as goody or bet

tery without them. For example: when you entertain ten

or twelve peoplcy you fhall ufe for a cullisj a leg of veal

and a ham whicby uith the other ingredientSy makes it

very expenjivCy and all this only to mix with other fauce.

And againy the effence of ham for fauce to one di(h; when

will prove ity for about’ three fhitlings I wilt make as

rich and high a fauce as all that will be when done. Far example:

Take a large deep ftew-pan, .half a pound of ham, fat and lean together, cut the fat and lay it over tke bottom of the pan 5 then take a pound of veal, cut it into thin flices, beat it well with the back of a knife, Uy it all over the ham i then have fix-pennyworth of the coarfe lean part of the beef cut thin, and well beat, lay a layer of H all over, with fome carrot, then the lean of the ham cut thin and laid over that 1 then ctit two onions and ftrew over, a bundle of fwect herbs, four or five blades of mace, fix or feven cloves, a fpoonful of all-fpice or Jamaica pepper, half a nutmeg beat, a pigeon beat all to pieces, lay that all over, half an ounce of truffles and morek, then the reft of your beef, a good cruft of bread toaftcd very brown and,dry on both fides: you may ‘ add an old cock bet to pieces cover it clofc, and •let it ftand over a flow fire two or three minutes, then pour on boiling water enough to fill the pan, cover ic 4:lofe, and let it ftew till it is as rich as you would have ft, and then, ftrain off all that fauce. Put all your ingredients: together again, fill the pan with ‘boil ” ing water, put4n a frefti onion, a blade of mace, and a piece of carrot i cover it clofe,.and let it ftew till it is as Arong as you want it. This will be full as good as the cflfcnce of ham for all forts of fowls, or indeed modi made di(he, mixed with a glafs of wine, and two or three fpoonfuls of catchup, “Vhen your firft gravy is cool, fkim off all the fat, and keep it for ufe.– r This falls far Jhort of the expnce of a leg of veal and ham snd anfwers every purpofe you want.

If you go to market y the ingredients will pot ami U above half a crown % or for about eighteen pence you may make as much good gravy as willferve twenty people

Take twelve-penny-worth of coarfe lean beef, which will be fix or fevenpound$ cyt it all to pieces, flour

• It

‘

TV fbff READER. iii

k well; take si quarter of a pound of good butter, pu

it into a little pot or large dtep (lew-pan and put in

your beef 1 keep ftirring itj and whtn it begins to

look a little brown, pour iti a pint of boiling water;,

ft’ir it all together, put in a large onion, a bundle of

(Weet herbs, two or three blades of mace, five or fix

cloves, a fpoonful of all-fpicc, a cruft of bread toaft-

ed, and a piece of carrot 5 then pour in four or five

quarts of water ftir all together, cover cloie, and let

k ftew till it i as rich as you would have it; when

enough, (train it off, mix it vich two or three fpoon

fuU of catchup and half a pint of white wine s then

put ail the ingredients together again, and put in two

quarts of boiling water, cover it clofe, and let it boil

till there is about a pint; llrain it off well, add it ta

the firfl;, and give it a boil together. This will make

a grea£ deal of rich good gravy.

Totf may leave otH the wine aecerdmg to what ttfe you want it for; fa that really one might have a genteel enter tainment for the price the fame of one difh comes to: but if gentlemen will have Frcach cooks they muft fay for French tricks.

A Frenchman in his own coumtry will drefs a fine din net of twenty dijhes and all genteel and pretty for the ex pence he will put an Englifh lord to for drejpng one dijb But then there is the little petty profit. I have heard of a cook that ufed fix pounds of butter to fry twelve eggs; when every body knows (that underfiands cooking) that half a pound is full enough or more than need be ufed: but then it would not be French. So much is the blind folly of this age that they would rather be impofed on by French booby’t than give encouragement to a good Englilh cook I

I doubt I fball not gain the efteem of thofe gentlemen;

however let that be as it will it little concerns me but

fhould I be fo happy as to gain the’ good opinion of my own

fex I defire no more; that will be a full recompence for all

mj’ Irdiible; and I only eg the favour of every lady to read

A3′ my

IV

ro the READER.

my Book throughout before they tenfure me, and then I flatter myfelf IJhall have their approbation – I Jhall not take upon me to meddle in the phyjicalway farther than two receipts, which i)ill be of ufe to the public in general, one is for the bite of a mad dog-, and the other, if a manfhculd be near where the plague is, he fhaU ‘ be in no danger which if made ufe of would be found of ‘ very great fervice to thofe who go abroad.

Nor fhall I take upon me to direct a lady in the ceconotny of her family; for every miftrefs does, or at leafi ought to know, what is mofi proper to be done there; therefbre I Jhall not fill my Book with a deal of nonfenfe of that kind, which I am very well ajjured none will have regard to

J have indeed given fome of my difhes French names to dijiingutfh them, becaufe they are known by thofe names: and zvhere there is great variety of dijh, and a large table to ccver, fo there muji be variety of names for them and it matters not whether they be called by a French, Dutch, or Englifli name, fo they are good, and done with as little expece as the dijh will allow of.

IJhall fay no more, only hope my Book will anjwer the ends I intend it for -, which is to improve thefervants, and ‘ fave the ladies a great decl of trouble.

THE

THE

r .

editor’s preface.

CJH E Art of Cookery y like all other arts isfidyeSto ” the variations of fajhion and the improvements of tafie. – Therefore y notwiihjlanding the juft claim of Mrs. Glafle’s Book on that fubjeS to the approbation of the Public yet it was apprehended that a careful revifyl might render this new edition of her workftill more acceptable and more ufeful; how far the Editor has fucceeded the Public will determine: but to enable them to judge of his perform ancty it will be necejfary to give a jfketch of the improve ments and alterations.

c

On a careful perufdl of the laft Edition the Editor noted the deficiencies in many receipts s which he hath fupplied hy adding what was wanting and reSlifying what ap feared to be wrong in the cbmpojttionsy either as to quantity cr quality.

In the Chapter on Roafting and Boiling, be hatb made fever al neceffary alterations in point of time, in per-forming thofe operations of the Culinary Art; and given bis direSions in as plain clear y . and comprehenfive a man Tier as poffible that the Lear Her may not be ai a lofs bow to proceed.

He hath alfo made many alterations and improvements in the Chapter on Made Difties.

In that on Soups and Broths, finding room for cor re£lion be bath made fuch amendments and alterations as were requifitCy and introduced feveral new ones.

The

Vi ne EDITOR’S PREFACE.

Tbe Chapters on Pics, and for Lent, have alfi received the necejfary additions and correSiions.

As to the Direftions for the Sick, the Editor hath mt presumed tc make any, alteration the Aulhor af fears U he tie tefi judge of the direS&ons; Jhe kys doiM in this department of her book. – He hath, however, expunged ter dire£iions for Drcfling Turtle (both real and mock); and infirtvd dire3ions adapted to the mePhed ie bath $emJiMtfy and fucesfsfuUf paSifed for many years and wiiby be is perfeSly convmedy will anfwer the expe Sim of tit Reader,

In the courfe of the correSions alterations and addi-tions made in the work the Editor hath endeavoured ta be( as eoncijir hue as intelligible as poffible: be hath not laid dow$t a rules, or inferted any receipts, which are noi warranted by experience in a courfe of practice for ma years; and hopes he hasfnijbed his undertaking as a good a)okc which will fufficiently apolagife for every defe& of imiguage as m good writer – “the firfi has always been ‘his teFofeSkn ta the latter he makes na tret’sions.

CON-

CONTENTS.

CHAP. I.

Of Roafiittg Briling ic

BEEF, ige c

Muttoo aod iBmhf ib.

Veal, fb.

Pork, . 3

To roaft a pig, 3, 4

DifiereoC forts of faace for a pig,

4 To road the hind quarter of a fig,

lamb faftiioiiy ib

To bake a pig, lb.

To melt butter, g

To roaft geefe, tarkies, &c.; ibl

Sauce for a gooTe, ib.

Sauce for a tarkjr, ib

Siuce for fowls, ib.

Sauce for ducks, ib

Sauce for phealants and par-

cridgeSf 6

Sauce for larks, lb.

To roaft woodcodcs and foipes, ib

To roaft a pigeon, ib.

To broil a pigeon, ib.

DiredioQs for geefe and ducks, 7

To roaft a bare, ib

Diferent ibrta of lauce fox a hare,

ib.

To broil fteaks, ib.

Diredions concerning the iauce

for fteaks, 8

‘ General dircdions concerning

broiling, ib.

General diredions concerning boi) ing, ib.

To boil a haoi, ib.

To boil a tongae,

To boil fowls and hoofe-tambj ib.

Sauce for a boiled uiikey, ib

Sauce for a boiled gooie, ib.

Sauce for boiled ducki or rabbits, ib.

To roaft vonifeii, pgc t9

To drefs a hauodi of fliatton, lb. Different foru ef faiicc for veni foQ, ib.

To roaft matton veniibn fafiiion

ihb

To keep Tenifon or bare fweet

or to make them fre(h when

they ftink, i 1

To roaft a tootgue or udder, jb.

To roaft rabbits, ib

To roaft a rabbir hare fafliiooy ib.

Tuikies, pheafant?, &c.; 0M
r be

iarded, ij

To loaft a fowl pheaiaot fafrioii,

ib. Rnles to be obftrvied in rodtiog.

Beef, ‘

Mutton, Jl,

Pork, ib.

Diredions concerning bee& amt-

ton, and pprk Veal,

Houfe Jamb, A pig. Abate, A turkey, A goofe. Fowls,

Tame ducks.

Wild docks,

Tjeal, wigeoa, &c.;

Woodcocks, fnjpef, kbA tridges.

Pigeons and Luks,

DiredlioQS concersijosg loijltry.

To keep nc hat, ib!

To drefs greens, roots, &c.; 1 5!

To

ib. ib. ib. ib.

ib.

“4

ib.

sb. ib. ib,

Jca” ib.

CONTENTS.

To drefs fpioach. To irpfs cabbagesj Src To drefi carrot;. To drefs turnips. To drefs parfnips. To drefs brcccoli. To dreA potatoes. To drefs caulifiower . Another way, To dreA French beans. To drefs grtichokes Todreiafparagas,

page ij Diredions concerning garden

ib things, page iS

ib To drefs beans and bacon, ib

1 6 To make gravy for a turkey, or ib any fort of fowl, ib ib To make mutton, beef, or veal ib, gravy, 19

1 7 Brown colouring for made di(bes,ib. lb. To make gravy, ib lb. To bake a leg of beef, ib, ib To bake an ox’s bead, 20 ib To boil pickled pork, ib

CHAP. U.

TO drefs Scotch collops. To drefs white Scotch

lops,’&c.; To drefs a fillet of veal with

lops, To make force-meat balls. Truffles and morels, ‘good

fauces and foupF, Toftew ox palatcf. To ragoo a leg of mutton. To make a brown fricafee. To make a white fricafee. To friiafce rabbits, lamb.

Teal, A fecond way to make a w

fricafee A. third way of making a w

fricafee, To fricafee rabbits. Iamb, fw

breads, or tripe, Another way to fricafee tr’pe, To ragoo hog’s feet and ears, To fry tripe. Tripe a la Kilkenny, A fricafee of pigeons, A fricafee of lambs ftoncs

fweetbreads. To halh a calf’s head. To hafii a calf’s head white, To bake a calf’s head, To bake a (heep’s head, ..

Made Dijhis.

20 To drefs a lamb’s head, zy col- To ragoo a neck of veal, 28

2 1 To ragoo a bread of veal, ib. col- Another way to ragoo a breaft

ib. of veal, 29

ib. A bread of veal in hodge-podge,

in jb

ib. To collar a bread of veal, 30

22 Tc collar a bread of mutton, ib, ib. Another good way to drefs a bread ib. of mutton, ib, ib. To force a leg of lamb, 3 1 or To boil a leg of lamb, ib.

23 To force a large fowl, ib, hiie To coad a turkey the genteel

ib, way, 32

bite To ftcw a turkey or fowl, ib.

24 To dew a knuckle of veal, ib. eet- Another way to dew a knuckle of

ib. veal, ib.

24 To ragoo a piece of beef, 33 lb. Beeftremblonque, . ib ib. To force the infide of a firloin of

25 beef, 34 ib. Another way to force a (irloin,ib,

and Sirloin of beef en epigram, ib.

ib. To force the infide of a rump of

26 beef, 35 ib. A rolled rump of beef, ib

27 To boil a rump of beef the French b. faihion, ib

2 Bc9f

CONTENTS.

f

kefefcarioty page 36

leefaladaob, . ib.

To mikc beef af amode, 3 7

kfaiamode in pieces, ib.

kf olives, ib.

Teal olives, 38

JcefcolJop?, ib.

Toftewbeaf fteaks, . 39

Tofrybeeffteaks, ib.

jlfecond way to fry beef fteaks, ib. A pretty fide difli of beef, ib. To drefs a fillet of beef, 40

Mfteaks rolled, ib.

To Hew a ramp of beef, ib.

Another way to dew a ramp of

W, 41

rtogal beef, ib.

To flew a ramp of bf, or the

briiket, the French way, ib. To ftew beef gobbets, 42

tefioyal, ib.

A tOQgoe and odder forced, 43 Toimfeeneats tongues brownc ib. ToforceatODgae, ib.

‘I’o kw neats tongaes whole, ib. To ragoo ox palates, 44

To frjcafee ox palates, ib.

To roaft ox palates, ‘ ib.

To drefs a leg of mutton a la

n”H’ 45

A le
of mutton a la haut got, ibw

Toroafi a leg of mutton with oyftra, ib.

roaft a leg of mutton with

ockles, 46

Alkoulder of mutton en epigram,

Anarrico of mutton, ib.

To French a hind fiiddle of mut.ton. ib.

Another French way, called St.

Meoeboat, 47

V’Btleu i la Maintenon, a very

gooddiih, ib.

JO make a mutton hafli, 48

io drcfs a pigc8 petty toes, . ib. Wnd way to oafl a kg of . WWcn lyith oyffers, ib.

To drefs a leg of mutton to eat

like venifon, page 49

To drefs mutton the Turkilh way,

ib. A flioulder of mutton wittfa ra-

00 of turnips, ib.

To ftuff a leg or fhoulder of matc

ton, 50

Oxford John, 51

Mutton rump la braile, ib.

Sheep ramps with rice, ib.

To bake lamb and rice, cs

A forced leg of lamb, ib.

• To fry a loin of lamb, 53

Another way of fi’ying a neck oc

loin of lamb, ib.

To make a ragoo of lamb, ib. Lamb cutlets frtcafeed, 54

Lamb chops larded, ifaw

Lamb chops en cafrole, ib

To ftew a lamb’s or calf s head, 5 $ To drefs veal a la bourgeois, ib A difguifed leg of veal and bacon

Loin of veal en epigram, ib. A pillaw of veal, ib.

Bombarded veal, cj

Veal rolls, fbl

Olives of veal the French way, ib. Scotch colbps a la Fran9oi8, 58 To make a favoury difh of veal, ifau Italian collops, ib.

To do them white, 59

Veal blanquets,’ • ib.

A ihoulder of veal a la Pied• montpile, ib.

A calf s head furprize, 60

Sweetbreads of veal a la Dau-

phine, ib.

Another way to dreis fweetbreads,

61 Sweetbreads en gordoneere, ib. CalPs chitterlings, or andouilles, 6z To drefs calf’s chitterlings curi-

oufly, ib.’

To drefs ham a la braife, ib.

To roaft a bam or gammon, 63 Tofiuffachineofporic, 64

Variouf

c: O K T £ N T S.

fige 6i Afigm9d1y 65

Collared pig cb.

TodfcTsapiglkeFrenQiiweft 46 To drefs a pig an
cere DniUet, ib. A pig madco 67

To drefs a p’g-like a fat lamb,

ib. Barbecued pig ib.

To make a fcrtty difli f a breail

ofveniibft 6B

To boil a hatmch or neckof vejEki-

Ibn, ibt

To boil fi leg of flmtlOD like iFf. nifoD, 66

To dr poultry, 69

To roaft a iskty, ib.

A white fauce for ft)w1 or chjck

ens, 70

To Aiftke mock oyfteriMice, el-

thier:£mr tJiHMS or iswk boHed,

To makemaihroom fadce for white fowls of 411 £ir(9 ib.

If ufliroom fauce for whttt fos .boiled, ib.

To make celery fauce, iftber i0r rotted or hM (Mn turkies, parcridgeSfOr any other ganeib.

To mokie brown ochry ianoe.

To ftew a turkey or fowl in celery

i fauce, ib

To make egg face, proper fer

roafted chickens, ib.

fibalot fauce for foafted fowls, ib jCarrior iftuce, yt

jBbalot fauce for a fcrag f cnut

ion boiled, ib.

To drefs livers with muihroom

fauce, ib.

A
cretty little fauce, ib.

To make kmon iancc kr toyed

fowls, ib.

A German iy of dfloffiic bwh,

ib.

I

To diofs a turkey or fowl M’pir

fedtioD, Pgc T3

To ftew a •turkey brown, itc.

To ftew turkey brown tbe oico

way, t
c.

A fowl i la braiie, y

To forcea fowl, j
c.

. lb roaft a fc wiih chcfnets, y P4)llecs a la Sainte Meotboat, ilc Chicken fnrprne, 6

Mutton cbope in dtfgosfe, iic.

Chickens rotfted wi focce-nieat

and cucumbers, 77

Qiickens a la hraife, ib.

To marinate ibwls, 7JB

To broil chickens, ib.

Fulled chickens, ill. .

A pretty way qf Aetring chick

ens, y

Chickens c)iii;iograte, uc.

Chickens boiled with bacon jood

cel’ryt 8

Cbtokens widi tongaes • A good

difh for a greet deal si som-

P?y i

Scotch chicknoa ib.

To ftew cidcena:thc Dutch way,

•• Toftewdnckens 1

Ducks alamode, . ib.

To drefs aivUd dock tbe faeft way,

ib. Another way to drefs a wild dick

z

To boil a duck or rabbit with

onions, ib.

To drefs a duck with green peas.

To drefs a dock witb cncumhens.

To drcfi a dnck a Ul braiA, ik. To boil clucks the Frencb way, 84 To dre(s n goofe. with onieos or cabbage, ib

Diredions it noaftiog a jonfet

lb. A green goofe, B; .

To

CONTEKT8.

To dry goofe, paje Sj

To drefs a goofe In ragoo, ib.

A gooie alamode, 86

To ftew giblets ib.

To make gibiets a la torde, 87

To road pigeons, 88

To boil pigeonsy ib.

To a la daube pigeons ib.

Pigeons au poire, 89

Pigeons ftoved 90

Pigeons furtoot, ib

Pigeons compote 91

A French popton of pigeons, ib.

Pigeons boiled with rice, ib.

Pigeons traDfmogrified, ib.

Pigeqns in fricando, 02

To roaft pigeons with a farce, tb.

To drefs pigeons a la foafTel, ib.

Pigeons in rimlico, 93

To jug pigeons, ib.

To ftew pigeons, 94 To dtefa sl calf’s liver in a caul, ib

To roaft a calf’s ILvcr, 95

To roaft partridges, ib

To boil partridges, ib. To diefs partridges a la braife, 96

To make partridge panes, ib

To roaft phealants, 97

A frewed pbeafant, ib. To drefs a pheafant a la braife,

98

To bpil a pheafant, page p9

To falmec a fnipe or woodcock, ib. Snipes in a furtoot, or woodcockl.

To boil fnipes, or woodcocks, .99 To drefs ortolans, ‘ too

To drefs rufB and rctfs, ibi

To djefs larks, ib.

To drefs plovers, ib.

To drefs larks, pear fafliion, lot To drefs a jugged harc ib

Florendine hare ib;

Ta fcare a hare, 102

To flew a hare, ib;

A hare civet, ib

Portuguefe rabbits 103

Kabbic furprise, lb.

To drefs rabbits en caflerole, 104. Matton kebobbed, ib

A neck of mutton, called the

hafly diih, ib.

To make a, currey the Indian

way, 105

To boil rice, ib

To make a pellow the Indian

way, ib

Another way to make a pellow,

106 To make eiTence of ham, ib.

Rules to be obferved in all made

diihes, ib.

CHAP. III.

I

Read this Chapter and you will find how expenjhe a prencb

Cooks Sauce is.

TH E French way of dreiTing partridges, 167

To make eifeuce of ham,. iO)3 A culh’s for all forts of ragoos, ib. A cullis for all forts of butcher’s meat, ib.

Cullis the Italian way, I09

Cullis of craw-fiih, ib.

A while cullis, 110

Sauce for a brace of partridges, pheafants, or any thing you pleafe, ib

CHAP,

€ N T B N 8L

CAP. IV.-

S% mate a Numhr ffpnH Utile DijhesJUfor a Sufpir or Side Dijb and little Corner Difies for a great Table j and e refi jou have in the Chapter for Lent.

HOGs ears forced, page 1 1 1 To force cockt comte, ib. To preferve cockv-combsy 1 1 z To prelerye or pickle pigs fefet and eari ib.

Pigs feet and ears anotker way ib.

ii6

ib.

ib:

ib.

To pickle ox palaies, ib.

To ftew cucumbers, 113

To ragoo cucumbers il.

A fricafee of kidney-beans, ib. To drefs Windfor beansc 114 To make jambalh, ib

To make a ragoo of onions, ib A ragoo of oyers, ib

A ragoo of afparagus, 1 1 g

A ragoo of liters,’ ib.

To ragoo cauliflowers, ib.

Stewed peas and lettuce, 1 1 6 Another way to ftew pea, ib Cod-founds broiled with gravy,

ib..

A forced cabbae pag

Stewed red cabt.’e. Savoys forced ai’ .’I’wt, To force cttcumbess, Fried faufages, Collops and eggs. To drefs cold fowl cm pigeoB

ib, To mince veal, ib.

To fry cold veal, iig

To tofs up cold veal white, ibc To ha(h cold mutton, fb.

To hafh mu&tofl; Uke venifon

120 To make collops of cold bef, ib. To make a florendine of veal, ib To make a (almagundy, ib.

Another way, ‘ 121

I’o make little pafties, ib.

Pettit-patties for garnilhing of diihes, ib

CHAP. V.

To drefs Fijh.

LOBSTER fauce. Shrimp fauce, To make oyfier faucec.

122

123

ib.

To make anchovy fauce. To drefs a brace of carp, To drefs carp au bleu.

C H A P. VL

Of Soups and Broths.

TO make flrong broths for foups or gravy, 125

Gravy fbr white iauce ib.

Gravy for turkey, fowl, or ragoo,, ib. Gravy for a fowl, when you have no meat nor gravy ready, 1 26 Vermicelli foup ib. Macaroni ibttp, 12S

I2J

124

ib.

Soup craflu, i v6

To make muttoa or veal gravyc •

To make ftrong fifh gravy, izj To make plum- porridge for

Chriftmas, ib.

To make ftrong broth to keep

for ufe, 12&.

A crawc£ih foup, ib.

Ta

C O N t E N T S;

To ake (bop iantea or gravy ibap, J- page ia8

A green peas foup, 1 19

ther wjQT tb make greeo peat 00 p, lb.

ApeasToup for winter, 130

Another way to ciake it ib

A chfefnat foup lb

Hare foop, 131

Soup a fteine, ib.

To’iiiake;matton brdtb, pagei3t Beefbrotb, ib

To make I Scotch barley broth

ib. To make hodge-podge, 133

Hodge-podge of ibutcoht ib. Partridge foap, ib

To make portable foup,, 1 3f Rules to be obferved in tiiaking foups and broths, 135

A

C H A ic. Vll.

Of Puddings. N bat puddiiig to bake, A hunting pttdding,

_ _ _ _ _ – –

_ 136

To make a calf s foot padding,

ib To make a pith paddiJig ib. To make a marrow pudding, 137 A boiled fuet puddingc ib

A boiled plum pudding, ib.

A Vorkfhire pudding, A ileak pudding, A vermkelli pudding, Suet dumplings. An” Oxford pudding. Rules to be obferved !n making puddings, &c; Jb

lb. ib. ib.

n9

To make a very fine fwect lamb or veal pie 140

A favoury veal pie, ib;

To make a favoury lamb or veal ‘ pic, ib.

To make a calf’s foot pie To make an olive pie. To fcafon an egg pie To make a mutton pie, A becf’fteak pie, A ham pie

To make a pigeon pie. To make a giblet pie. To make a duck pie A chicken ple A Che (hi re pork pie, A Devonfhire fquab pip. An ox cheek pie.

CHAP, Yin.

Of Pitt.

A Shropihire pie, 145

Aorkihirc Chrlftmas pie, ib.

141

ibi

ib. 14a ib. ib. ib.

143 ib.

ib.

144

ib.

ib.

H5

V .

A goofc pie, 145

To make a vefiifon piif, 1 46 A calf’s head pie, 147

To make a tort, ib.

To make mince pics the beft way,

14!

Tort de moy, I49

To make orange or lemon tart?,

ib. To mak different forts of tarts,

ib. Pafle for tarts, 150

Another paffte for tarts, ib.

Puff palle, ib.

A good crufl for great pies, ib. A ffanding crufl (or great pies’, 1 5 i Acold.cruil, jhr.

A dripping cruft, ” lb.

A cruil for cuftards, ib.

Pafte for ciacklig cruft, ib.

a 2 ‘ CHAf.

e o

TEN T S4

CHAP. IX. ‘ .

For Lent J or a Paft Dinner a you may make ufe of for a

Numhtr of good DiJhiS tvhidk Table at any other Time.

A PEAS foup, Grefen peas foup.

I

page 152

lb.

Another gtetn peas faup, 153

Soup-meagre ib.

To make onion foap, ib.

To make an eel foap . . 14

To make a crawfifti foup, ib.

To make a mufcle foup, 15 c To make a fcate or thornback

(bup, ib.

To make an oy(!er (bap, 156

To make an almond foop, ib.

To make a rice foup, ib

To make a barley foup, 157

To make a turnip foap, ib.

To make an egg foup, ib.

To make peas porridge, 158

To make a white- pot, ib.

To make a rice white-
yotc ib.

To make rice milk, ib.

To make an orange fool, ib

To make a Weftminfler fool, 1 59

To make a goofeberry fool, ib.

To make ‘firmity, ib. To make plum porridge or barley

gruel, ib.

Battered wheat, 6b

PI am gruel, ib.

A flour haily pudding, ib.

An oatmeal haRy pudding, ib.

An’excellentlack poflet, ib.

Another fack polTet, 161

A fine hafty pudding, ib.

To make haily fritters, ib.

Fine fritters, 162

Apple fritters, ib.

Curd fritters, ib.

Fritters royal, ib.

Skirret fritters, ib.

White fritters, 163

Syringed fritters, ib.

Yine-leaf fritters ib

Clary fritters, Apple frazes. Almond fraze, Pancakes, Fine pancakes.

page 164 ib. ib.

ib.

A (econd forc’of fine pancakes,

ib. A thifd fort, ib.

A fourth fort
called a quire of

paper, ib.

Rice pancakes, 16&

To make a pupton of apples, ‘ ib. To make black caps, ib.

To bake apples hole, ib

To (lew pears, 167

To dew pears in a fauce-pan, ib. To flew pears purple, ib.

To flew pippins whole, ib.

A pretty made difh, i63

To make kickfhaws, ib

Pain perdu, or cream toafls, ib. Salnnagundy for a middle difh at

fupper, ib.

To make a tan fey,’ 169

Another way, ib.

To make a hedge hdg, ib.

Another way, I70

To make preuy almond puddings.

To make fried toafls, ib.

To flew a brace of carpj ib.

To fry carp, I’jz

To bake carp, ib.

To fry tench, 73

To roafl a cod’s head, 1 74

To boil a cod’s bead ib.

To flew cod, ib.

To fricafee cod, 175

To bake a cods head, ib To boil flirimp, cod, ialmon,

whiting, or haddocks, 176

Or oyfter faace made thes, ib

To

CONTENTS.

Te ckcrs little fiCi,

To broil mackerel. To broil weavers. To boll a turbotf To bake turbot.

page 77 ib. ib. lb. 178

To drefs a jowl of pickled (almon, ib.

To broil falraon, ib.

Baked falmon, jb.

To broil ma. kerei whole, 1 79 Mackerel a la maitre d’hotelJe,

ib. To broil herrings, 1 80

To fry herriogs, ib

To make water-fokey, ib.

To (lew eels, ib.

To Hew eels with broth, ib.

To drcfs a pike, 1 81

To broil haddocks when they are io high feafon, ib.

To broil cod foaiuis, ib

To fricafee cod founds, 1 8 2

To dreis falmon au court Bouillon, ib. To drefs falmon a la braife, ib. Salmon in cafes, 183 To drefs flat £&, ib. To drefs fak fi(b, ib. To drefs lam prey s,,184 To fry lampreys, ib. To pitchcock eels, ib. Tolryeels, 185 To broil eels, ib. To farce eels with white (auce

ib. To drefs eels with brown fauce,

ib. Toroail a piece of frtfh fturgeon,

186 To roail a fillet or collar, of flur geon, ib.

To boil flurgeoD, 187

To crimp cod the Dateh way, ib. To crimp fcate, ib.

To fricafee fcate dr thornback white, ib.

To fricafee it brown, 188

To fricafee foals white ib.

To fricfliee foals brown, p, 188 To broil foals, 189

Another way to boil foals, ib. fo malfe a collar of fifh in ragoo, to look like a bread of veai col lared, ib.

To butter crab(or lobflers, 190 To butter lobdera another way.

To roafl lobflers, ib.

To make a fine difh of lobflers,

ib. To drefs a crab, ib.

To (lew prawns, fhriops, or crawfifh, 192

To make collopa of oyfters, ib. To flew’mafcles, ib.

Another way to ilew mufclei, 193 A third way to drefs mafdes, ib. To flew fcoUops, ib.

To ragoo oyfters, ib.

To ragoo endive,, ‘ ‘9+

To ragoo French beans, ib.

To make g ood blown gray 1 9$ To fricafee ikirrets, ib,

Chardoons fried and battered

Chardoons a la fromage, ib.

To make a Scotch rabbit, 19$ To make a Welch rabbit, ib. To make an Englifh rabbit, ib,. Or do it thus, ib,’

Sorrel with eggs, ib.

A fricafee, with artichoke bottoms, ib. To fry artichokes, 197 A white fricafee of mufhrooms,

ib. To make buttered loaves, ib. Broccoli nd eggs, ib.

Afparagus and eggs, icS

Broccoli in fallad, ib.

To make potatoe cakes, jh,

A pudding, ib.

To make potatoes like a collar cf veal Qt mutton, ib.

To broil potatoes, i

Jp fry potatoes, ib.

, a I Mafb(

CO H T E N T S:

page t99

ib. ib.

MaifliedfOta,oe% Ta grill ihrimps. Buttered (hrimps. To drefs rpjnach Stewed fpiaacb and eggs. 2cm:) To boil fpioach, j;vhen you have no roam on the fre to do i by jtfelf; ib.

Asparagus forced in French rolU,

ib. To maM Cyder loaves, To ftew parfnips, To maih parfoipsy Ko ilcw iQucumbers, To ragoo Frepch beans, ragop of beans, wkU

. ib.

Or thiir way beans ragooed with

a cabbage, ib.

B.eans ragooed with parfnips, zo

Fried celery, page ai f

Celery with cream, 212

Cauliflowers fried iH,

To make an oatmeal puddingy

ib. Tq make a. potatoe podding, ib. To make a fecond potatoe pudding, ib. To make a third fof t of potatoe pudding, 213 To make an orange pudding, ib. To make a fecond fort qf orange padding, ib. To makp a third orange pudding.

‘To make a fourth orange pudding, 114 To make a lemon pudding, ib. Another way to make a lemonpdding, ib. Bjsns ragooed wi(h potatoes, ib. ‘ To bakf an ahnond pudding

201

“ib.

ib.

ib.

202

farce,

ib.’

To ragc50 celery, To ragoo t
Mihcoolbs, A pretty 4iih of egg5. Eggs a la tripe, A fricafe of eggs A ragoo of eggs, To broil eggs, To drefs, egg with bread. To farce eggs, ‘

ggs with lettuce, To fry eggi as round s
s balls,

ib. “0 ajc an egg aa big as twenty,

ZCJ

To make a gfand difh of eggs,

ib. To mak a pretty di(h of whitea

ib. 20c

lb.

ib.. 206

ib.

ib.

2r5

lb. ib, ib,

216

ib. ib;

To dreis beans in ragoo. An apiulet of. beans, _ To make a bean taiiiey. To make a water tanfey, feas FraD9oire, Green peas wi;h cream, A farce-meagre cabbage Tq farce cucumbers. To ftew cucumbers

204i To boil an almond podding) ib. To tnake fago pudding. To. make a millet pudding, To make a carrot pudding, A fecond carrot pudding, To make a cowflip pudding, To m4ke a quince, apricot or; white pear plum pudding, ib. To make a pead barley pudding

To make a French barley pud difig, ib, ‘

To make an apple pudding, ib. To make n Jtaliai) pudding, ib

ib.

ib ib.

K 219.

To make a rice pudding, A fecond rice pudding, Zo9 A third rice pudding, ib). To boil a cuft’ard pudding,

209 Tc) make a Hctur pudding, ib. To make a batter pudding, iU ‘To make a vbatter pudding with ib. out egg?, il

210 To make a grateful puddifigi ib, ib. To make a bread puddingy ib;

M Tq qiaje a iin brpd pu4ding

C6n155IT8.

Yo make an ordinary bread pudding. page tto

To make a hi:td bread tcudding,

ibi

To make a boifed loaf, 221

To make a chefnut padding, ib.

To make a fine plain baked pudding, ib.

To make a pretty little cheefecord pu’dding, ib.

T6′ make an apHcot padding.

222

o make the rpfcVich alitlohd pudding, ib.

“jTraDfparent pudding. ib.

Fudding for little dirties, ‘ ihi.

O make a fweetmeat pudding,

223

To make a fineplaih pudding, ib.

To make a ratana pudding, ib.

70 lAaka a.bread and butter pudding, 224

To make a boiled rice pudding,

ib,’

To make a cheap rice pudding, ib.

To make a cheap plain lice’ j)udc ding, ib.

To’ikilrfce ti cheap bkked rice podding, 225

To make a’ fpmach padding, ib.

To make-a ql!:ng pudding, ib.

To make a cream pudding, ib.

To niake a prime pudding, 226

To make a fpoonful ptsdding, ib

To mke an apple padding,. ib

To make yeaft darnplings, ib.

To make Norfolk cianipliogs; 227

To make hard duniplingi, ib

tnOttier vi’ay to make hard dumpJing?, ‘ 127

TomakeappTe dumplings, p. 227 Another way to make apple dm

plings, J 8

Citron paddingi, ib. To make a cheefe-curd. fioren-

dine, ib A florendinib of oranges or applet,

ib.

To make an artichoke pie, 2 29

To make a fweet egg pie, ib.

To make a potatoe pic, ib

To make an onion pie, ajo To make an orangeado pic ib.

To make a fkirret pie, ib.

To make an apple pie, ib.

Green codling pie, 2 3 1

To make -a cherry pie, ib.

To make a falt-filh pic, 232

To make a caip pie, ib.

To make a foat pie, ib.

To make an eel pie, 233

To make a flounder pie, ib.

Ty make a herring pie, ib

To make a falmon pie, 234

To make a lobfter pie, ib.

To make a mufcle pic, jb.

I’O make Lent mince-pies, ib.

To collar falmon, . 235

To collar eela,, ib.

To picklb or bake herrings, 236 To pickle or bake mackerel to

keep all th year, ib

To foufe mackerel, ib.

To pdf a lobiler, ib.

To pot eels, 237

To pot lampreys, ib.

To pot chars, 238

To pot a pike, ib

To pot (almon, ib

Another way to pot falmon, ib.

CHAP. X.

DireSlims for tbe Sici.

T

O make mnttdn broth, 239 To boil 4 fcrag of veal,

ib.

To make bef or mutton broth for

very weak people, who take but

little nouriihmenr, 239

a 4 To

CONTENTS.

To make beef drink, vviicb is ordered for weak people p. 24P

To make beef tea ib.

To make pork broth, ib.

To boj a chicken ib.

To boil pigeons, 24 1

To boil a partridge, or any other wld fowl, ib.

To boil a plaice or flounder, ib.

To minpe veal, or chicken for the fick or weak people, 242

To pull a chicken for. the iick,

ib.

To make chicken broth, ib.

To make chicken water, ib.

To make white caudle, 243

To make brown caudle, ib.

To make water gruel, ib.

To make panada, ib.

To boil fago, ib.

To boil falop, 244

To make jfinglafs jelly, ib.

To make peroral drink, page 244

To make buttered’watef, Or what

the Qermans call egg (bup, and

arc very fond of it for fupper

You have it in the chapter for

Lent, ib.

To make feed water, ib

To mak bread foup for the fick,

2145

To make artificial aifes milk, ib.

Cows milk next to afles milk, done

thus, ib

To make a good drink, Jb,

To make barley water, ib.

To malce fage tea, ib

To make it for a child, 246

Liquor for a child that has the

thrufh, ib.

To boil comfrey roots, ib

To make the knuckle broth, ib.

A medicine for a djforder in the

bowels, • 247

CHAP. XI.

For Captains of, Shipt.

TO make catchup to keep twenty years, 247

To make fifti faucc to keep the whole year, ib.

To pot dripping, to fry filh, meat, or fritters, &c.; 248

To pickle mufhrooms for the fea,

ib.

To make muflirooqa powder, ib.

To keep muftirooms without

pickle, 249

To keep artichoke bottoms dry,

ib. To fry artichoke bottoms, ib. To ragoo articHoke bottoms, ib To drefs fifli, . ‘ ‘ 250

To bake fifti, ib.

To make a gravy foup, ib.

“to make a peas foup, ‘ ib.

To make pork pudding, or beef, &c.; 250

To make a rice pudding, 25 1 To make fuet puding, ib.

A liver padding boiled,’
b.

To make an oatmeal pudding,

252 To bake an oatmeal pudding,

A rice pudding baked, ib.

To make a peas pudding, ib. To make a harrice of lrencji

beans jb.

To make a fowl pie, 23

To make a CheChire pork pie for

fea, . ib.

To make fea veniibn, . ib.

To make dumplings when you

have white bread, 24

CHAP,

CONTENTS

CHAP. XII.

Of Hogs Puddings J Saufagis &r.;

r
0 make almond bogs pad- To make black paddiogt, p. 956

X dings, . page 255

Another way, ib.

A third way, ib.

To flsake hogs poddiogt with

currants, 256

Savolays, 257

To make fine faufaget, ib.

To make common faufiiges, ib.

Oxford faufiges, 25 II

To make Bologna (aufagef, ib.

CHAP. XIII.

To pot and mah Hams; He

TO pot pigeons, or fowls, 258 To pot a cold tongae, beef, or ?enifbn, 259

To poc venifbn, ib

To pot a hare, ib.

To pot tongues, 260

A fine way to pot a tongoe, ib. To pot beef like venifon, 261 To po( Cbe(hire cheeie, ib.

To collar a breaft of veal, ib. To make marble veal, 262 To collar beef, v ib.

To collar falmon, id.

To make Dutch beef, 263

To make (ham brawn, 263

To ibofe a taikey in imitation or

fturgeon, 264

To pickle pork, ib

A pickle for pork which is to be

eat foon, -ib.

To make veal bams, ib

To make beef hams, 26;

To make mutton hams, ifau

To make pork bams, iii.

To make bacon 266

To fave p tted birds that begin to

be bad, 267

To pickle mackerel called ca

veach, ib.

TO pickle walnuts green, 268

Td pickle walnuts white, ib.

I’o pickle walnuts black, 269

To pickle gerkins, 270 To pickle large cucumbers in

flices, ib.

To pickle afparagus, 27 1

To pickle peaches, ib.

To pickle raddifh pods, 27s

To pickle French beans, ib’.

‘0 pickle cauliflowers, ib.

To pickle bcct-root, ib.

CHAP.;XIV.

Of Pitklmg.

To pickle white p!ttms

To pickle onions.

To pickle lemons,

To pickle mufhrooms

73 ib. ib. white, ‘ ib. To make pickle for muihrooms,

274 To pickle codlins, jb.

To pickle fennel, ib.

To pickle. grapes, 275

To pickle barberries, ib.

To pickle red cabbage, 276

To pickle golden pippins, ib.

To

CO NT E N T S.

To pickle naAertium buds an(l Jiraefl, you pick them off tho lime treet in the Aimmer, p 276

To pickle oyfters, cockles, add mikleSf 277

f9 pickle young fackert, or young arttchokea before the leaves ai hard. 177

To pickle artichoke bottoms, p. 278 To fkkUt famphirc, . • ib.

To pickle mock ginger, ib.

To pickfe nielbn mangoes, ib. BIder poeitS’ in iiAitacioa of bsMI

boo, . yg

Rules (o be obferved in pickling.

CHAP. XV.

Of making. Gaies (sc.

TO make a rich’ oake 280 To ice a great cake, ib. T& make ac pxyand cake, si Td make af eheapieedcdcer ib, Tc make a butter cake,- ib.

To make gingerbrtiad cakes,- ib. To make a fine feed or Mroih ‘ cake 81

To make a rich feedcak, called the nun’s cake, ib.

To make pepper cakes, 183

To make Portugat cakes, ‘ ib. 0- make a pretty cake, ib.

To make guif erbread. To make little fine cakes. Another (ou of litde cake6. To make drop bifcuits, To make commoik bifcaits. To make French bifcuitty To make mackeroons To make Shrewfbury cakes Tamake madiing:keay’ To make light wigsy Tcr make, very go wsgs To make buns. To make little plum-cake.

283

284

ity, ib.

ib.

285

ib;

ib, ib; 286 ib. ib.

CHAP. XVI.

Of Chief ecdkesy Creams J elites ffipt Syllabubs ic.

TO make fine cheefecakes,

To make lemon cheefecakes, ib.

A fecond fort of lemOn cheefe-

fsakes, ib.

To make almond cheefecakes, ib.

!b make fairy bi
tteri Almond coftardfi Baked cudards. Plain coftards Grange butter Steeple cream. Lemon cream, A fecond lemon creniif Jelly of cream. Orange cream, Goofeberry cream. Barley cream, “o make piitachio crearp

Hartfhorn cream, 29?

Almdndcream, ib.

A fine cream, ib,

Ratalia qream, ib,

Whipt cream, 295

Whipt fyllabubs, ib.

Everlading fyllabubs, ib.

To make a folid fyllabub, 294

ib. Tomake a trifle, ib.

lb,, To make hartfhorn jelly, ib. Orange jelly, 95

Ribba’nd jelly, ib.

Calves-feet jelly,. ib.

Currant jelly, 296

Rafpbrry gam, ib,

fo make hartfhorn flummery,

ib,

A fecond way to make hartfhorn

flummery, 297

Oat

2J89 ib.

ib,

o

ib.

ib.

ib,

ib.

ib.

292

CONTENTS.

Oatmeal flummery, page 207 To make a fine fyllaBub from tne

€0W 298

To make a hedge-hogk ib%

Fftnch ftumififryf A buitered tort, MooQ-fhine, The flMting tfland.

psge 99t 309

CHAP. XVIL

OfMadk Wines J Brewings French Breads Muffins, (fc.

TO make raifin wine Elder wine. Orange wine. Orange wine with raHins, To make elder-Howcr winf,

like FroDttniac, Goofebcrry wine, CiMTant wHie, Cherry wine. Birch wine Quince wine, Cowilip or clary winey Turnip wine, Rafpberry wine, (ttka for brewings

301

ib.

lb. 302 very

ib.

ib.

lb. ib.

‘St

i.

The bcff thing for roped beer, 307

When a barrel of beer is turned foar, ‘ ib.

To. make white bread afiei th London way, ib.

French bread, 308.

MufHns and oat eakes, 309

A receipt for making bread with out barm, by the help of a leaven, 310

A method to preierve a large ftoek of yeaft which will keep andbe of uie for ieveral months, eicber to make bread or cakes,

ib,

CHAP. XVIII

yarring CherrieSy and Preferves, bfc.

TO jar cherries, la Mvth’t wayi 3 III

To dry cherries, ib.

To prcfervc- cherries with’ the

leaves and iUlka grsea, 312 To make orange mfarmalftde, ib White marmaUnde ib

To preferve oranges whole, 313 To muke red mwnialadej, ib Quinces whole, 314

To make conferve of red rak, or

any other flowers ib

Conferve of hips, 3I j

To make fyrup of roiei ib.

Syrup of citroDi lb.

Syrup of elove-gilliflowerst 3 1 j Syrjup of peach bkiflbms, ibv

Syrup of qfiinces, 3 1 6

To preierve apricots, ib.

Toc prefe i ve dcm(bii9 whole, ibC To candy any forr of dowers

317 To preferve gooftilefyies whole,, without ftoning, ibi

To- preferve white walnuts 3 1 To preferVe waiiut green, ifaw To;prtfenfe the large green pUms

ib. To- preierve peaches, 3 1

To make quince oetof ibi

CHAR

!

CONTENTS. CHAP. XIX.

Tv maki Jruhovies Vermicelli Catchups Vinegar j and to keep Jr

ticbokes French Beans, isfc

TO make anchoviesy p 319 To pickle fmelts, where you have plenty, ib.

To make vermiceUi 320

To make catchup, ib.

Another way to make catchup,

ib. Artichokes to keep all the year,

321

To keep French beans all the

year, ib.

To keep green peas till Chrift

masy ib.

Another way to preferve green

peas, 322

To keep green goofeberries till

Chriilmasy page 322

To keep red goofeberries, ib.

To keep walnuts all the year

323

To keep lemons, ib.

To keep white bull ice, pearpluqas, or damfons, &c.; for tarts or pies, ib.

To make vinegar, ib

To fry fmelts, 324

To drefs whitecbait, ib.

To roaft a pound of buttr,

35-

CHAP. XX.

Of Dimming.

TO dillil walnut water, 325 How to ufe this ordinary mil, ib.

To make treacle water, 326

Black cherry water, ib.

Uyfterical water, To diflil red-rofe buds. To make plague water. To make fur⁢ water. To make milk water.

326

ib.

37 ib,

328

CHAP. XXL

H&w; to market, and the Seafons of the Tear for Butchers Meat

Poultry, Fijh, Herbs, Roots, and Fruit, isfc. TIECES in a bullock, 328 Cbriflmas quarter.

In a ibecp, 327

In a calf, ib.

In a houfe lamb, ib.

lo a hog, il).

A bacon hog, 330

To chgfe butcher’s meat, ib. How to chufe brawn, venifon,

Weftphalia hams, &c.; 332

How to chufe poultry, 333 fiOi in feaioD, Candlemas quac-

tcr, 336

Midfammer quarter, ib.

Michaelifias quarter, ib

How to chufe fi(h, January.- -Fruits which

lading, February.- Fruits yet

337 ib.

arc yet

338 lading,

‘ . 339

March. – Fruits yet lafting, ib.

April. – Fruits yet lading, ib.

May. – The product of the kit-

, chen and fruit garden this

month, ib.

June. – -The pFodu6l of “the Itit-

cheq and fruit garden, ib.

CONTENTS.

Jtily. – The produa of the kitchen ‘ and frait garden, Pg 340 Aogaft. – The pr€cdaa of the

kitchen and fruit garden,

ib. September. – The produa of the

kitchen and fruit garden, 341

Odober. – The produ6l of the kitchen and fruit garden.

page 341

Novemher.- the produd of the kitchen and fruit garden, ib.

December.- The produft of the kitchen and fruit garden, ib

CHAP. XXIL

A Certain core for the bite of How to keep clear from bugi,

a mad dog, 342 33

Another cure for the bite of a mad An effedual way to clear the bed

dog, ib. dead of bugs, 344

A receipt againil the plague, ib Directions for the houfe-maid ib.

T

ADDITION

O drefs a turtle tke Well Jn- To make citron.

s.

dia way.

Another way to drcfs a

To make mock tartlcj To pake ice cream, A turkey, &c.; in jelly.

349

344 To candy cherries or greea

turtle, gages, ib.

346 To take iron molds out of linen, ib.

347 To make India pickle, ib ib. To prevent the infecflion amon

348 ‘ horned cattle, 3J0

NECESSARY DIRECTIONS FOR CARVING.

TO cut up a turkey, 350

To rear a goofe, ib.

To unbrace a mallard or duck, ib. To unlace a coney, 351

To wing a partridge, or quail, ib.

To allay a pheafant or teal. To difmembcr a hern. To thigh a woodcock, To difplay a crane. To lift a fwan.

35 ib.

ib.

ib.

3S

APPENDIX.

“

OBiervations on preferving fait meat, fo as to keep it melkcw and fine for three or four months; and to preferve potted butter, 353

To drefs a mock turtle, 3 $4

To drefs haddocks after the Spanifh way, ib.

To drefs haddocks the Jews way,

354 ASpaniihpeMfoup, 355

t

To make onion fbup the Spanifh

way, 355

Milk foup the Dutch way, ib.

Fifh paflies the Italian way,

ib.

Afparagus the Italian way, ‘356.

Red cabbage dreffed after the Dutch way, good for a cold in the bread, – ib.

Cauliflowers drelTed the Spanilh way, ib.

Carrots

CONTENTS.

(roU aod Frepcb beans drtSki

the Dutch way, page 36

Beaut drelTed the German way,.

ib. Artichoke fuckers drefled the

SpanTfh way, 357

To dry pears without fugarj ib. GiDger tablet, ib

Artichokes preferved the Spanifh

way, ib.

To make almond rice, 358

To make fham chocolate, ib Marmalade of eggs the Jews way

ib. A cake the Spanifh way, ib.

A cake another way, 359

To dry plums, b.

To make fug.of prl, ib.

To make fruit wafers of codlins,

&c.; ib.

To make white wafers, 360

To make brown wafers, ib.

How to dry peaches, ib..

How to make almond knots, ib To prefcrve apricots, 361

How to make almond milk for a

wa(hc ib.

tLQft to make goo&betry; wairs,

ib. How to make the thin apricot

chips, 36a

How to prefervegolden’pippins, ib. To preserve grapes, ib.

To preferve green codlings, ib. How to make blackberry wine.

The bed way to make raifin wine,

ib. How to preferve white quinces

whole 364

How to make orange wafersi, ihi How to make orange cakes ib. liow to make white cakes, like

china difhes 36;

To make a lemon honeycomb, ib. How to dry cherries j ib.

How to make fine sdmond eakes,

ib;

How to make Uxbridge catceti

page 465 How to make mead. ib

To make marmalade of cherries,

ib To’ dry damoilns, 367

Marmalade of quince white, ib To preferve apricots or plums

green, ib.,

To preferve cherries, ib.

To preferve barberries 368

How to make wigs, ib.

To make fruit wafers; codlins ot

plums do befl;. ib

To m2ke,German plums, ib. To make cracknels, 369

To make orange loaves, ib

To make a lemon-tower of pud

ding, ib

How to make the clear lemon

cream, ib

How to make chocolate, 370 Another way to make chocolate, ib Cheefecakes without currants, ib How to preferve white pear-

plums, 37 1

To preferve currants, ib.

To preferve rafpberrieot ib

To make bifcuit bread, ib

To candy, angelica, 372

To preferve cherries, ib

To barrel morello cherries, ib To dry pear- plums, ifaw

The filling for the aforefaid plums

373 To candy cafiia ib

To make carraway cakes, ib

To preferve pippins in flices, 374 Sack-cream like butter, ib

Barley’ cream, ib.

Almond butter, lb.

Sugar cakei, 37 j

Sogar cake another way; ib. Clouted cream I ib

Qoince cream, ib.

Citron tream, yB

Cream of apples, quince goofeber rie prunes or lafpberries, ib

Sugar

CONTENTS.

SppR4aaf iea, page 376

CMftrfre of fofee boiled, 377

How.to ibake oraiigebi(cks ib.

How to make yellow varnilh, ib.

How to make a pretty varniih to coipr lit0ebjdl(e

bQwk, or any board where nothing hot is kt on, 37$

iccw to clean gold or fikar laee

ib.

How to make (Weet powder lor cloatfasy ib.

To clean white ititkis flowered filks, with gold and filver in them, . 379

To keep arms, iron or ikel, from rufiing, ib.

Tke Jews way tq kle beef which will go good to the Weft Indies, and kep a year good in tbepiekle; and with care will £0 CO the Eaft Indies, ib.

Honr to make oycfer,’ 380

For fitring cyder, ib

To make cfaouder, a iea difh, 381

To dariljt iuga; after the Spanifh way, ib.

To make Spanifh fritters ib.

To fricaiee figeons the Italian way, ib.

tickled beef fof prefent iife, 382

jeeffieaks after the French way,

ib.

A capon done aifter the French way, ib.

To make Hambuh ianfages, ib.

Saufages after the jermau way,

ib.

A turkey Raffed after the Ham burgh way, 383

Chkkena dreHed the French way,

ib.

A calf8 head dreffcd after the Doech way, ib.

Chickens and tarkies dreTed after the Datch way, ib.

To make a frioafeo of calves foet

and chaldron, after the Itatiatt

way, pag 383

To pickle the fine purple cabbage • £c flMich admired at the great

tablet, 384

To make the pickle, ib.

To raile ma(hroem9, ib.

The tagVheart water,
8;

To make aneeliea water, ib.

To make muk water, ib.

To make fli p-eoat cheefe, 3S6 To make brick- bat cheefe. It mtift

ke made in September, ibl To make cordial poppy water, ib. To make white mead, ib.

To make’brown pottage, 387 To make whke barley pottage

with a large chicken in the – middle, ib.

To make a frangas incopades, ib. To make a Scoteh hagga(s, j%9 To make it with fveet fraie, ib To make foar croot, ib

To keep green peas, beans, &e;

and frttir, frefli and good till

Chriftinas, ib.

To make paoo-lilla, or hidii

pickle, the ihme the mangoe

come over in, 389

To preferre cocamber equat

with any India (Vveet-meat,

The Jews way of preferring falmon, and all (brts of fih,,

ibi,

To preferve tripe to go to the Eaflr

Indiea, 39.1

The manner of dreffing rariour

forts of dried fi(h: ar ftock-

£01, cod,, falmon, whitings,’ 2fc.

ib. The way of caring mackerel, 39 To drefs cured. mackerel, ib.

Calves feet ftewed, 394.

To make fricandillas, ib.

To make a fine bitter, 394.

An approved method praClifed by

Mrs

CONTENTS. ‘

I

by Mrs. Dokely, the qacfns A Caroliaa rice pnddingft
tyrewoinan,toprerervehaircand. Todiftil treadewatcr, lai makti it grow thicky page 394 moiitfa’s way. To make Carolina fDow-balls, ib, .

RECEIPTS for PERFUMERY,

Virgins milky

Eau de bouquet

Ambrofia nofegay

Pearl water, j

Eau de looe.

Milk flbde watir,

Mifs in her teem

Lady Lilley’s bail.

Hard pomatum.

Soft pomatum,

Non’s cleam9

Eau fans pareil.

Beautifying water.

Lozenges for (he heart-‘icun

Lozenges for a cold.

To make dragon roots,

Shaving-powder,

Windfor foap, ‘

Soap to fill fhaving-boxes.

Tooth-powder,

Cold cream,

Turlington’s balfam,

Sirop de capilUire,

Remedy for a confumption,

Tq Bop a violent purging, or

For obftrudtSons in the womb. Another for obftrudions. For a hoarfenefs

TO mte red, light, or purple wlh-balls 399

To make red, Uue, or purple waih-balls, or tp marble ditto.

White almond wafb-balls, 400 Brown almond waih-balls, ib. To make lip-falve, 401

A ftick or compoiition to take . hair out by the roots, ib

To make white lip-falve, and for

chopped hands and face, ib. French rouge,Opiate for the teetb, Delefcot’s opiate. To make (having oil. To take iron molds out of linen,

and greafe out of woollen or

filk, ib.

WaOi for the face ib.

Liquid for the hair ib.

To make white almond pade, ib To make brown almond pafte, ib. Sweet- fcenced bgs to lay with

linen, 403

Honey water, ib.

Orange butter, ib.

Lemon butter, ib.

Marechaile powder, ib.

ib. ib.

ib. 402

Tfl

!1-

)

THE

ART of COOKERY

J

PLAIN AND EASY. CHAP. I-

0 R O A S T I N G, BOILING, c.

THAT profefled copies will find fault with touching opoa a branch of cookn’y which they never thought worth tbeir notice, is what I expedl: however, this I know, it 19 the mofl neceiTary part of it; and few fervants there are, ttiat know how to roaft and boil to perfedion.

I do not pretend to. teach profefled cooks, but my dcliga t to inflruft the ignorant and unlearned (which will likcwife be of great ufe ii all private families, and in To plain and full manner, that the moft illiterate and ignorant perfoiv who can but read, will Icnow bow to do every thing in Cookery well,

I Ihall iirft begin with roaft and boiled of all forts, and muA re the cook to order her fire according to what the ii to drefg; if any thing very little or thin, then a pretty little briflc % that it may be done quick and nice; if a very large joint, (hen be fure a good fire be laid to cake. Let it be clear at th bottom; and when your meat is half done, move the dripping-

!’.-• ” – …;’., ”

pan aidvfpit a Iktlc from the fite, aiiid ftir up a good briflc fii.j for according to tfie goodncft )tcf your fire, your meat will 6c done fooner or later

B E E Fi

IF beef, ht urt to paper the top, and bafte it well all the . time it is roafting, and throw a handful of fait on it. Whea you fee the fmoke draw to the fire; it is near enough; then take ofF the paper, bafte it well, and drudge it with a little flour to make a fine froth. Never faljt your roaft meat before ‘ you lay it to the fire for that drws outsl the gravy. If y6u would keep it a few days before you drefs it, dry it very well with a clean cloth, then flour it all over, and hang it vhere the air il CGe to it j but be fure always to mind thftt ?’here isflp damp place about it, if there is you muft dry it Vlell with a cioth. Take up your meat, and garnifli your difli with nothing but horfe-raddiih.

MUrrONandLJMB.

AS to, roafting of mutton, the loin, the chincpf mutton, (whieh is the two loins,) and the faddle (which is the two necks and pact of the (houldecs cut together,) mun have the fkin raifed and (kewered on, and, when near done, take ofF the fkin, bafte, and floor it to froth it: up. All other forts of, mutton and lamb muft be roafted witb a quick, clear fire, without the fkin being raifed, or paper put on. You fliould always dbterVe to bafte yourmeat as focfn ‘as you lay it down t roaft, fpr inkle fome fait on, aivd, when near dorif, drudge iwith a little flour to froth it, up. Garnifli mutton with korfe-radciih; lamb, with crelTes, or fmall-falUding.,

VEAL.

AS to veal, you muft be careful to roaft it of a fine brown if a large joint, a very good fire j if a fmall joint, a pretty Hitlc brijQk fire; if a fillet or loin, be fure to paper the? fat, that yon Ibfe as little of that as poffible. Lay it fome drftance from the firetillit is foaked, then lay it near tht: fire. When you Tay it down, bafte it Well with good butter; ind when it is har chough, bafte it again, and drudge kcith a little fibur. -The MeafTyoii muft roaft with the cauloil till it is enough and Ikewer the lweecbreac
on ihe backfide of the’breafr. When It is nigh enough, take off the caul, bafte itj airf drudge it with a link flour.

P RIL

Made” JXa-i j aiO jsas Y.

p. 6 Jt jr.

PORK inttft be weU done, or it is apt; to forfeit. Whil ou roaft a loin, take a fbarp pen-knife and cot tb (kin acrofsto make the crackling tat the better. The cbine’tnuft be tn and fo muft all pork .that hai the rind on. Roafl” a leg’ Or c pork thus I take a . ihife, .6 . above, and fcore it ‘ ftuff the knuckle part with fage and onion, chopped fincf urith peppftr and fait: or cut a hole under the twift, and put the (age &C4; there, and (kewer it Ufi Wtlh afkewef; Koaift it crifpV be caufe mod people like the rind crifp, which they call crackling. Make feme good apple- fauqci and fend up in a boat
then have a little drawn gravy to )ut in the difh Tbisrthej; call a mock goofe. The fpring, or hand of pork, if i vary. ung, roaided like a pig eats very well; or take the fpringf and cut off the Qiank or knuckle and fprinkle fage and onioii: over it, ‘and roll it round, and tye it with a firing, and oaic.; it two hours, otherwife it is better boiled. The fparerb (boiild . be bafted with a little bit of butter, a very little duft of Bour, and fome fa
e ihred fmall: biit we never make any fauce to it but apple-fauce. The beft way to drefs pork grifkins is toroaife • them bade thepi with a little butter and fage, and a Uttle pep per an J fait. Few eat any thing with thefe but muilard

To roajl a Pig.

SPIT your pig and lay it to the fire, which inuft be a very good one at each end, or hang a flat iron in the middle of thel. grate Before you lay yur pig down, take a little fagtf (hred fmall, a piece of butter as big as a waltiut, and a little pepperc and fait; put them into the pig, and fow it up with’corfathread j then flcAjr it all over very wll, and keep flouripg ittill the eyes drop out, or you findthe crackling hard. Befure to fave all the gravy’that conies out of it, which you Q
uft do by fetting bfpns or pans under the pig in the dripping-pai7 as foon as you find the gravy begins to run. When the pig is cnouh ftij the fire up brifk; take a coarfe clothj with about a quarter of a pound of butter iti.it, and rub the pig a) 1 over till the crackling is quite crifp, and then take it up. Lay it in your difli, and with a ihafp knife cutpfF the head, and then cut the pig in two, before you draw out the fpit. Cut the ears off the head and lay at each end, and cut the under-jaw inrtwo arid lay on each fide: meU fome good butter, take th6 gravy yotf faved and put into it, boil it, and pduf it into’ the diib virithr the brains bruifad fine, and the fage mixed all togetii and then fend it to table.

B a Jnoibif

4 ‘ THE ART OF COOKERY

Amtber way U roaft a Pig.

CHOP fome fage and onion very fine, a few crumbs of breads a little butter, .peppery ahTalt rolled up together, put it into the belly, and. few it ugi)efore you lay down the pig: rub it all oyer, iith Iweet tcif; ‘Mn it is done, take a dry cloth and pfi it, then tal jt into’4,diffi cut it xipt d fend it to table with, the! fauce ‘as’ ahbm T-;

:t ‘

•-)

Diffprinf ftrts of Sauct for a Pigm

NOW you arcto obfcrvc there are feveralways of malcjng fauce for a pig Sooie do not love any fage in the pig,, only a cruft of bread; butthen you (hould have a little dried fage rubbed and mixed with the gravy and butter. Some love breadfaufce’ in a bafoh; made tbUs: take a pint of water, put in a good piece of crumb of bread,’ a blade of mace, arid a little whole pepper boil it for about five; or fix mitiutes, and then pour the water oiF: take out the fpice, and beat up the bread with a good piece of butter, and a little milk or cream. Some love a few currants boiled in it, a glafs of wine, and a little fugar; but that you muft do juft as you like it. Others take half a pint of good beef gravy, and the gravy which comes out of the pig, with a piece of butter rolled in flour, two fpoonfuls of catchup, and boil them all together; then, take the brains of the pig and bruife them fine; put all thefe together, with the fage in the pig, and pour into your difh. It is a very good &uce; When ybu have not gravy enough comes out of your pig with’ the butter for faute, take about half a pint of veal gravy and add to it; or flew the petty-toes, and take as much of that liquoi as will do for fauce, mixed with the other, i- N B Some like the fauce fent in a boat, or bafon.

Sri roaft the Hind-quarter of Pig kmb-fafiion.

AT the time of the vear when boufe-lamb is very dear, take th hind-quarter of a large roafting pig; take off the ikin and roaft it, and it will eat like lamb with mint-fauce, or with a fallad, or Seville-orange. Half an hour will roaft it.

To bah a Pig.

‘ IF vou fhould be in a place where you cannot roaft a pig,

lav it in a di(fa, flour it all over well, and rub it over with

‘byitter; butter the difli you lay it in, and put it into the oven.

Wbeii it is enough, draw it out of the oven’s moutbi and rub

it

Made plain and easy.

i

it over with a battery cloth; then put it into the oven again till it is dry; take it put, and lay it in a difli: cut it up, take a little veal gravy, and talce off the hi in the diih it was baked in, and there will be fome good gravy at the bottom; put that to it, with a little piece of butter rolled in flour $ boil it np, and put it into the difli, with the brains and fage in the belJy. Some love a pig brought whole to table $ then yo fire only to put jii(bacfauce ypu like into the diil). ”•”-?• •’ . .

‘tx””’- To melt Butter. ‘

‘ IN melting of butter you nagftbc. very careful; let tour faucepan be well tinned; take a fpoon’ful of cold water, a .little duft of flour, and half a pound o butter 9ut to pieces: be fure .1 jcp-fliaking your pan oiie way, for fear it fliould oil wheii it is allmelced, let it boil, and it will be’foibpth and fine. A jilvcr pan is bcft, if you have one – • –

V •

, WHEN youroaft a gpof,tfCkey”or fowls of an cbrtc take care to Onge fhemwJth’a piece’ of- white paper, and bafte them with a pie of butter; drudge ‘them with a little flour, and fprjnklea little JTalc on; ‘ai
d; When ‘the fmoke begins to draw to the fire,, and they lookplunip,’ bafte theft) again, and grudge them with a little flour, and take them up,

Sauci’for a Goofe.

FOR a goofe make a little good gravy, and put it into . iafon by itfelf and fome applefauce into another.

Sauce for a Turkey.

FOR a turkey, good gravy in the difli, and either bread or enlbn aucc in o bafon, or both.

&auu; for Fowb.

TO fowls, you (hould put good gravy ii
tbcf difli and either bread, parfly, pr egg-fauce in a bafon

‘Sauce for Ducks.

FOR ducks, a little gravy in (he difli
an$ionion-fiiuce in a cup, if liked. ‘

?• c %

4. . TE ART QP CQOKfiRY

• ..BIJEAfiANTS kni partridges ftwuld have gravy in the liifbi ‘ and btczimctui a cup, and poverroyfauce.

•, To rpqfl. iarks. .

PUT a. foirilirdrpit through them, and tie them bft an-

fibber i Jioiift tfalero’ and all thje.time they are roafting Iceep

bafting them very gehtly withr biitter, and fprinkle cwmbs of

bread on them till they are almoft done then let them brown

‘ before you take them up.

The beft way of making crumbs of bread i to rub them tjiroujgh a fine cullender, and put in a little btter into a fteypan; pieltit, put in your crumbs pf bread, and keep them ilirrlhg till they are of a light brown; put them on a fieve,t9 raina hsu minutes; lay your a;ks in a dilh and the cruipbs
dlroind almoft as high as the larks, with pfain butter in,fi ppp, apd Tome gravy in another,

T(i raal WoodtocU arid Snipes

e ffWT tbeoi on a little bird-.ipit, and tie them on ariother, ‘nd put ihem dowii to roaft take a. round of a threepenny loaf, JndllQ&.it brown and butter It; then lay it in a difli under e biJrd&;.bai:e them with a little butter; take the trail out elbe you jpit them, and put into a fmall ftew- pan, with a little gravy; fimmer it gently over tlie fire for five or fix miliutes; add a little melted butter to it, put it over your toaft in the di(h, and when your woodcocks are roafted put them oq
lje tpaftj and fet it oyer a lamp or chaffing-difc for tbfree mi-

hutes, and fend them to table.

1 . • – •

Tq roqfl a pigeon.

TAKE fome paffley (hred fine, a piece of butter, as big % a walnut, a little pepper and fait; tie the neckcend tight; tie a firing round the legs and rump,’ and fallen the other end to the top of the chimney-piece. Bade them with butter, and when they are enough lay them in the difh, and they will iTwjm with gravy. You may put them n a little Ifpit, and . then tie both end (cloje.

To hnl BJm

iyHEN you broil them, do them in the .fapie oanner,

and take care your fjre is vfery clear, and fet your gridiron

iiigbi that they may not burn, and have a little parfley and

iuttr ‘m a cup. Yqu n
ay;fplit them, aqd broil them with a

MADj; PLAI AND £ASY. f

iktk ice.ppcr and fait: a(d you may rosft thcpi oiIy ith % UuW parley and butter in a difli

Direioifs f$r. Geefe and Duds. ‘

AS td geefe and ducks, you houl4 bave Aige vi olipna fiired fine’, tli pepper aud fait, put into the belly..

Put only pepper apd fait into wild-ducks, eaftrliilgSy wigeon, teal, and all other Tort of wild-fow)c with gravy in the lifli, or fooie like fage and onion in one.

To roaji a Hare.

TAKE your hare when it is cafed; trufs it in this manner, bring the two hind-legs up to itsiis, pujl the fore-legs kapk,. put ypur.fkewer firft into the hind-leg, then into the fore-leg and thru(i it through the body; put the fore-leg on, and then ihe ..hii)dleg, and a ikewer through the top of the (boulders and back part of the head, which will hold the head up. Make a pudding thus; take a quarter of a pound of beeffuet, as much crumb of bread, a handful of parfly clipped fine, fpose fw.eet herbs of all forts, fuch as bafil, rnarjoram, winyr-favpry, and a little thyme, chopped very’fiiie, a little nutmeg grated, fqoie lemon-peel cu’fine, pepper and fait, chop the liyer fine, and put in with two egs, mix it up, and put it ito the blly, and few or ikewer it Up; then fpit it and’lay it to the’ fire. Which muft be aood one, A good fized hare takes one hour and fo on in proportion. ‘

Dtffereni forts of Sauce for a M?H?, ‘”

TAKE for fauVe, a pint oTcream and hffla poundof fifli butter; put them- in a fauce-pan, and keep flrirring it’witha fpoon till the butter is melted, and the fauce is thick; then take iip the’ hare, and dour the feuce irito the difli. Anxjther way to make fauce for a -hare is, to entice g6od gravy, thickenedi with a little piece of butter rolled in Hour, and pour it JiUQ your di(h. You may leave .the butter out, if y6u do not like it, and have fome currant-jclly’warnied in a cup, or’ red wine and fugar boiled to a fyrpp) done. thus:. take a pint of red wsie 9 quarter of a pound of fugar, and fet over a flow fire to fimmer for about a quirter of an hour. You may do half the quantity, and put U intQ yottr fauce-bpat or bafom

• f ‘ …

To hroil Steaks.

FIRST have a very clear briflc fi-e: let your gridiron be VCfy clean; put it on the fire, and take O; chaifing-difh with a,

B% . few

S THE ART OF COOKERY

few hot coals out of the fire. Put the difii on it which is to Hy your fteaks on, then take fine rump fteaks ahout half an inch thick; put a little pepper and fait on them, lay them oh the gridiron, and f if you like it) take a fhalot or two, or a fine onion and cut it fine 3 put it into your di(h. Keep turning jrpur fteaks quick till they are done, for that keeps the gravy in them. When the fteaks are enough, take them carefully oft into, your dift, that none of the gravy be loft; then have ready a hot diih and. cover, and carry them hot to table witl the. cover on. You may fend (halot Iq a plate, chopt fine,

Dinpiom C9nceming the Sana for Steaku

IF you love pickles or horfe-raddifli with fteaks never gar-” ni(h your diih, becaufe both the garnifliingwill be dry, and the fteaks will be cold, but lay thbfe things on little plates, and carry to tahle The great nipety is to have them hot and full of gravy.

Qeneral Diredions concerning Broiling,

AS to mutton and pork fteaks, you muft keep them turn ing quick on the gridiron, and have your difh ready over 4 chaffing- di(h of bpt coals, and parry them to table covered hot. When you broil fowl$. or pigeons, always take care your finQ is clears and never bafte any thing pi the gridiron, for i( only makes it fmoked and burnt

• General DireAion concerning Boiling.

AS t0 all forts of boiled meats, allow a quarter of an hour to every pound; be fqre the pot is very clean apd fkim it well, for every thing will have 9 fcum rife, nd if that boils down, it makec the meat black All forts of frcfli meat you are ta put in hen the at bpUy hut fait meat when th water in

yc hoil Hani

1IHEJ yop boil a hainj put it into your copper when the iprater is pretty warm, for pold water draws the colour out i heii i bcci)s, be careful it boil 9 very flowly. A ham of twenty ppunjs takes four hours apd a half, larger and fmalkr ii proportion. Keep the copper well ikimmed. A green ham wants no fbaking, but an old ham muft be foakd fifteen bouri m a large tub of foft watpr

MADE PLAIN AtlD EAST. 9

‘ To hil a Tongue.

A TONGUE, if fait, foak it in foft water til Jiigbt, lHcil it three hours i if frefli out of the pickle, two hours and in half, and put it in when the water boils; take it out and puU itf trim it, garnilh with greens and carroti’,

•

To boil Fowls and Houft’-lamb

FOWLS and houfe-lamh boil in a pot by tbemlelret in a good deal of water, and if any fcum arifes take it off. They will be both fweeter apd whiter than if boiled in a cloth. A little chicken will be done in fifteen minutes, a large chicken in twenty minutes, a good fowl in half an hour, a little turkejf or goofe in an hour, and a large turkey in an hour and a hal&

Satui for a boiled Turkey.

THE beft fauce for a boiled turkey is good oySer and cel lery fauce. Make oyfter- fauce thus: take a pint of oyfters and fet them off, ftrain the liquor from them, put them in cold water, and waib and beard them; put them into yonr liquor in a ftew-pan, with a blade of mace, and feme butter rolled in flour, and a quarter of a lemon; boil them up then put in half a pint of cream, and boil it all together gently; take the lemon and mace out, fqueeze the juice of the lemon into the fauce, then ferve it in your boats or bafons, Makecellery fauce thus: take the white part of the cellery cut it about one inch long; boil it in fome water till it is tender, then take half a pint of veal broth, a blade of maee, and thicken it with a little flour and butter, put in half a pint of cream, boil them up gently together, put in your cellery find boil it up, then pour it into your boat.

Sauce for a boiled Goofe.

SAUCE for a boiled goofe muft be either onions or cabbage firft boiled, and then ftewed in butter for five minutes.

Sauce for mUd Duels Rabbits.

TO boiled ducks or rab
)tt8, you muft pour boiled onions pver them, which do thus: take the onions, peel them, and boil them in a great deal of irater % ihift your water, then let diem boil about two hours, take them up and throw them into I cullender to drain then
if ith a knfe chop them on a board.

fo

7JI£ AftT OP eOtO£eRV

ancf rub them through a, cpl€n4er i fft them into fauce-pan, luft (hake a little flour over them, put in a little milk or cream, fritJi a good piece of butter, and a little fait; fet lliem over the fire and when the butter is melted they are enough, But i- you -would ‘Mve dnion-fattce in half rt hour, take yxtrr onions, peel them, ndeutlhem in thin dices, plitth Inco milk and water, and when the water boils they will be donq in twenty minutei, then throw them into a cullender to dram, i 9ppi)pfl( Dd pir,them iJp a.&Mce-pfi; ftake in a lft
)&floi;
r
.ith j iiitile cream if yqu have it, aii4 a good piece gf biiltf; ftir til Ipgeth over the fife till the butter is mel4, fi4 lbpy will hp ieMy fine. The faucp is very gopd with r-oaft kt9n m it 13 tkeh way pf btoiUng onHU)$. . ‘

‘ Ti roqfi Venifon,

TAKE a haunc
k!.o£ venifon and (pit it; rub fome butter aU9Vr jTQur bunf;
i.;. take fpur (heets of paper well buttcfcd, puf tyfo on th fiayncli;. theo qake a p;ifte with fome flour, a ijtl tcMtter find water; roll it out half as big as your hunph ‘ d ‘put it over the ft part, then put tUe other two (lieetjs of Papier on, and tie them with fome pck-thread; lay it to a bpijk fi, affl baftp it wel all the time of roafting; if a largjcr Iaunf;h of twenty-four pounds it will tke three hours nd an hjlf. jepept it 13 a ypty large fire, then three hours wi
l do: Iqiier iic Bcoportiorl.

‘ ‘ ‘ ‘ to drefs a Haunch of’ Muttm

, .IJAIWJ is Ujxfor a fortnighf, aid dei it as direSled for a ‘ iuc pf vfaifpif. . .:

‘Different fgrfs of Sauce for Venifon

YOU may take either of thefe fauces for venifon. Currantjelly warmed; or a pint of red-wine, with a quarter of a pound ofMgar, ifiered over clear ire for fjye or fi minutes; or a pint of yinCjg, nd g .quarjtef f J??p of Jugar, fimn
ere4 till it is a fyrup. . “

7% roajl Muttoni i)intf(m fajbion.

TAKE a hind-quarter 9? far miittot, and cut the leg like a

‘ hauhchjiay ft iri a pan with the backfide of it down, pour

a bottle of red-winc’ over i and let it lie twenty-four hours,

heri fpit it, and:baflS’it with the fame l&jupr; and butter aU

‘ e’ tfiiitf It’is xoSsftkig ata;go6d quictfirej twp hours will da

it Have a ittle gopd gravy ui a cup,,d bfeet fauce ia another.- A good ft neCc of mutton eats finely done thus

7 i’c Ventfin ar Haret fuitet; or U matt tbtm fiebfti Ata

fiink.

IF your venifon be very fweet, only dry it with a cloth and h% U. whpce.th rxomep. I yifw would (eejp -it arty mie, idry it ry WJcH witb irlen cloths, rub it ali.avtr wifh grdti’liid fRfijr . od baug it in an ry pUuce, and k itl keep U iat while. If it ilinicdj x)r ia mufty, take ipme lukewarin WaCek find waih it clean: then take freih milk and water lukewiirmy and wQi.Ugain.; then dry it .m deaDEidotbs very wdl, and rub it 11 over with firpufid5gpcr,aj hangiit
n,J
n nifiy pti:e. ‘When you roft U, ypif flepd 9?ly wj pf.it .yi
b a ckanJcloth. cnd paper it as befqre pifioned. Njvgr .9. gny tbiug elfc tovenifon, for allotjipr,chings fpil X9ur Yfiixiliin, Jd Jate away the ilne flavour, and this preferves it better than any thing you can do. A hare you iQayjnanage jiift the fame way,

– j?J r4afi -a fTmgue and tJdder.

PAR4JOIL them firft for two. hours, then roaft it, ftick eight or ten cloves about it; bafte it with butter, and have fomd gravy, and galintine’fauce, ade th)js: take a few bred •crumbs, arid boil in a little yater, beat it up hefi put in f gill of red- wine, fome fugar to fweeten itj put it in a bafon pr boat, …

To roqft Rabbits.

BASTE them with good butter and drudge them with f little iloiir. Haf ?in hour will do them t a very quick, cJcaJT iire; and, if tlrey re very final), tventy minute will dp theip, Take the fiver, nyith a little bunch of parjley, an
d boil themj and then chop them yeyy fine together. Melt’fome ggod butter ind put half the liver apd parfley into the bijttejf j pour If, iptp •the difli, and garb tjBi the difti.With the other fialf. Lft yguf rabbits be done of a fine light bron j or put the face in a99
;.

Xo foajl a Rahhtt harefajhion.

LARD a rabbit with bcop
roaji it as you do a hare, wfth fi ftufing in the belly, and it eats ytry well. But then you jnuft mal; gravy £iuce; but if you do hot larcl it, white faiticey jnade tbqj:,a a LUIle veal broth, ioil it up wit a little flour and bjitt, tp tbickn ii, then add a gillof cream; keep it ftirring one way till it is fmooth
then put it in a boat or in

TurkteSf

.•- %

TO rpaft a piece of beef about;tefl upds will take an hour and an half, at a good fire. Twenty pounds weight will take three ‘hours, if it be a thick piece but if it be a thin piece of twenty poyinds weight, two hours and an half will do it; and fo on according to the weight of your meat, more or lefs. Ob ierve, in frofty weather your beef will takealf an hour longer

MUTTON.

A leg of mutton of fix pounds will take an hour at a quik; fire; if frofty weather, an hour and a quarter; nine pounds an hour and a half; a leg of twelve pounds will take two hours; if frofty, two hours and a half; a lrge faddie of Wutton will take three hours, hecaufe:of papering ‘iV; k fmall faddle Wi! take an hour and a half, and fo on,’ according to the fie; ji breaft will take half anhbiir aiafquick fire; a neck, if large, an hour; if very.fmall, ittle better than half an hour; a fhoulder much about the fame ‘time as ra leg; a chine of twelve: . pounds an hour .and a half and’f oo;

.9 V

If I. 1: –

PORK muft be well dbne ToevpryrpAtiiliow a quarter of an hour; for example,, a Jicintof;twelve pounds weight, three hpurs, and fo qn; if it be a thin piece of that weight, (yvp hours wiU roa
l it.

t% .THE-AUT OF COOKERY

•,’ “,

YOU may lard a turkey &r; pheafant, or any thing, ii M you like it. ‘;;

IF you.lbouTd have biii’iQAe pheafant ‘and:iin(;.ijita’ difli, take a. large inlUgnoVo -fwl, lep tiiei’hed’bn-. and truls it juft as you do a pheafant; lard it itfa bacon, but d6 ot lard the pheafant, and hobcdy: 1 know il, •

RULES tQ i obfciircl In %-ixks T I N G

• IN Jthe firft filSlce, take great care the.’iflit be very clean; ahd 4)6 fire- to dean it with nothinjgbiii fand and water. ‘ Wa(h it clean, and wipe it with a dry cloth; ‘for oil, brickdufty and fuch things, will fpoil your mesit; .; ‘

MADE. PLAIN AND EASY. 13

I

THESE three you may bafte with fine, nice dripping. Be fure your fire be very good and brifk $ but do not lay your meat too near the fire, for ftar of burning or fcorcbing.

VEAL..

VEAL XsiLtz much the fame time i?oafting as pork; but be fure to paper the fat bf a join or fillet, and bafte your veal with good butter .’- ” ‘- Z …

. – HpJS E-LJ MB.

IF a large fore-vTtet, 9jihp
jr’van4.a;half; if a fmall one, an hour. The putfide cipuft be papered . bafted with good batter, and you jniil Ifkve a very quick fie. If a leg, about three quarters of aii lours a neck, a breaft,or (boulder, three quarters of an liour if ycry fmally half an Jiouj:. wjll do

c’ A ‘ P I G • T r

If juil kiilib,’ an4iour; if killed the day before, an hour and a quarter if ayery large Qfi. an hpur.and a half. But the beft way to judge, is when the eyes drop out, and the (kin is grown jvery hard; then you mu0: rub it with a cbarfe cloth, wit(( a. good piece of .butter rolled in it, till the crack ling is Qtit Studr of a fine light brown,

A HARE.

– • • ‘

You muft have a quick fire. If it be a fmall hare, put three pints of milk and half a pound of fre(h butter in the dripping-pan, which muft be very clean and nice; if a large one, two quarts of milk and half a pound of fre(h butter. You muft bafte your hare well with this all the time it is roafting $ and, when the hare has foaked up all the butter and milk, it will be enough. Put your gravy, and hot currant jeUy in boats.

A TURKEY.

A middling turkey will take an hour; a very large one, an hour and a quarter; a fmall one, three quarters of an hour. You muft paper the breaft till it is near doiie enough, then tsike the paper off and froth it up. Your iire muft be very

A GOOS.

– ft

c

I

m TB jAfi-r olf06icist

.

J- & O S B. 6bflWrfc A ftm rtilds.

•, – •

A large fowl, three qufirters of; an hour; a middling orfeV half an hour; vet’y fmalT chickens, tWenty minutes. Yquf B6 miift be very cprttft sd clea when you IfiFjr thciri d6Wn.

T A M E DM C K S. Obfervc the famefiiles.

IP” I L D icUC K S. ‘

ihMenty minutes 5 if you love theoi weli doncj twentyi five mlnotesi

TEAL, fI G E O N,- iSc.

Wigcon a quarter of airhor. Taul eleven or twelve minutes. – .

WOOD C O d K S. ‘

Twelity-liVtf miriutes,

FJ’A tRfDGE $: and SNIP 5. Twenty minutes.

PIGEONS and LARKS. Twenty minujbes.’

. DirMUkns cancerHitg Pmdtff. ‘ ‘

IF your fire is not very quick and clear whea yote lay yoiif poultry down to roaft, it wUl not eatftear fo fweet, or look fo besuttful to the eye.

TV hep Medt Uu

.THp bcft way to keep meat hot, if it be rforie before ydctf company IS reaciyj is to fct the diflx over a pan of boili% Watr, GQver the dilh with a deep cover, fo as mi tb touch tie tftciifand throw a.cloA over all. Thus yoii m kc€p yOur meat hot a long time, and it is better than over-roaftihg and fpoif-

MADE PLAIN AND EAST. 19

ing the meat. The fteam ofthe water keepi the meat hot, and does not draw the gravy out, or dra! tt up; whereas, if you ki a difh of meat any tiipe over a chafflng-difll f xd4lsj’ it wiil dry up all the gravy, and fpoU the meat t

To drefs GREENS, ROOTS, &c;

ALWAYS be very careful that your grecris Be nittly )ieked and waflied. Yoo Inould Kiy them-in a clean pan, f6r ftJar’ of fand or duft, which is apt to hang found wooden veflels. Boil all yoor greens in a copper fauee-pan by themfdves, with a great quantiiy of water. Boil no -meat with then, M that’ difcolours them. Ufe no- iron pans,- Sec, for they are not proper but let them be copper, brafs, or filver.

To tb-es Spinach. –

PICK W very clean, and wafli it iti fie or fk Waters; ptfk it in a fauce-pan that will juft hold it, throw a little fait ovdt’ it, and cover t1ie pan clofe. Db not prcit any Wslttr in, but ibake the pan often. You muft put your fauce-pan oti a clear quick fire. As foon a.you find the greens are (hrunk and fallen to the bottom, and that the liquor which comes out of them boils up, they are enough. Throw them into aclekn fieve to drain, aid fqueeze it well betweeh two plates, ztfd cut) it in any form you like. Lay it in a plate, or fmall diffi, and never put any butter oh it, but put it in a cup

Tq drefs CabbageSy isfc

CABBAGE, and all forts of young fprouts, muft be boiled in a great deal of water. When the flalks are tender, or fall to the bottom, they are enough then take them oiF, before they lofe their colour. Always throw fait in your water before you put your greens in. Young fprouts you fend to table juft as they are, butcab’bage is beft chbpfed and put’ fnto a failct;-pan with a good piece of better, fiirring it for abouf five or fix minutes, till the butter rs all melted, and thenfend it to table

To drefs Carrots,

LET them be craped very. clean, and when tHfey are e nOiJgh, rub them in a clean cloth, then (lice them into aplate and pour fome melted butter over them. If they are young fprihg catrots, half an hour will boil them $ if large, an hotor $ but old Sandwich carrots will take two hours,

2 r

I.

x6 THE ART OF COOKERY

7i drefs Turnips,

TH£Y ea beft boiled in the pot, and when enough take them out and put them in a pan, and mafli them with batter a little cream, and a little fall and fend them to table. But you may do them thus: pare your turnips, and cut them into dice, as big as the top of ones finger; put them into a clean fauce-pan, and juft cover them with water When enough, throw them into a fieve to drain, and put them into a faucepan with a good piece of butter and a little cream; ftir then over Che fire for five or fix minutes, and fend them to table.

;.7i dres Parnips

THEY (hould be boiled in a great deal of water, and when you find they are foft (which you will know by running a fork into them), take them up, and carefully (crape all the dirt off them, and then with a knife fcrape them all fine, throwing away all the fticky parts and fend them up plain in a difli with melted butter.

To drejs Broccoli.

STRIP all the little branches off till you come to the top oncy then with a knife peel off all the hard outfide Mn whicb g on the ftalks and little branches, and throw them into water. Have a ftew-pan of water with fome fait in it: when it boils put in the broccoli, and when the fialks are tender it is enough, then fend it to table with a piece of toafted bread toaSmi in the water the broccoli is boiled in under it, the iame way as afparagus, with butter in a cup. The French eat oil and vincfgar with it.

To drefs Potatoes

YOU muft boil them in as little water as you can, without burning the faucepan. Cover the fauce-pan clofe, and when the (kin begins to crack they are enough. Drain all the water out, and let them ftand covered for a mioiite or two; then peel them, lay them in your plate, and por fome melted butter over them. The beft way to do them is, when they are peeled to lay them On a gridiron till they are of a fine brown, and fend them to table. Another way is to put them into a fauce-pan with fome good beef dripping, cover them clofe, and fiiake the faucp-pan often for fear of burning to the bottom. When they are of a fijie brown, and crifp, take them up in a pUte

then

Made plain and easy. 17

then put them into another for fear of the fat, and put butter in a cup.

To drefs Cauliflowers.

TAKE your floWers, cut olF all the green part, and then cut the flowers into four, and lay them into water for an hour: then have fome milk and water boiling, put in the cauliflowers, and be fure to (kirn the fauce-pan well. When the ftaiks are tender, take them carefully up, and put them into a cullender to drain: then put a fpoonful of water into a rleaii fiew-pan with a little duft offlour, about a quarter of a pound of butter, and ihake it round till it is all finely melted, with alitt)e pepper and fatt; then take half the cauliflower and cut it as you would for pickling, lay it into the ftew-pan, turn it and ibake the pan round. Ten minutes will do it. Lay the ftewed in he middle of your plate, and the boiled round ic Pour the butter you did it in over it, and fend it to table.

Another way,

CUT the cauliflower ftalks off, leave a little green on, and boil them in fpring water and fait: about fifteen minutes will do them. Take them out and drain them fend them whole in a diOi, with fome melted butter in a cup.

To drefs French Beans.

FIRST ftring them, then cut them in two, and afterwards acrofs: but if you would do them nice, cut the bean into four, and then acrofs, which is eight pieces. Lay them intcc water and fait, and when your pan boils put in fome fak and the beans; when they are tender they are enough; they will be foon done. Take care they do not loofe their fine green Lay them in a plate, and have butter in a cup%

To drefs Artuhokes.

WRING off the ftalks, and put them into cold watcr and Wa(h them well, then put them in, when the water boils with the tops downwards, that all the duft and fand may boil out An hour and a half will do them.

To drefs Afparagus

SCRAPE all the ftalks very carefully till they look white, then cut all the ftalks even alike, throw them into water, and bave ready a ftew-pan boiling. Put in fome fait, and tie the

U afparagus

%

THE ART OF COOKERY

afparagus in little bundles. Let the water keep boiling, And when they are a tittle tender take them up. If you boil them too much you loofe both colour and tafte. Cut the round of a fmall loaf, about half an inch thick, toaft It brown on both fides, dip it in the afparagus liquor, and lay it in your difli; pour a little butter over the toaft, then lay your afparagus on the toaft all round the difii, with the white tops outward. Do not pour butter over the afparagus, for that makes them greafy to the fingers, but have your butter in a bafoiic and fend it to table.

Dlreions concerning Garden Things

MOST people fpoil garden things by over-boiling them All things that are green (bould have a little crifpoefs, for if they are over-boiled they neither have any fweetnefs or beauty.

To drefs Beans and Bacon.

WHEN you drefs beans and bacon, boil the bacon by !t felf, and the beans by themfelves, for the bacon will fpoil the colour of the beans. Always throw fome fait into the water and fome parfley, nicely picked. When the beans are enough (which you will know by their being tender), throw them into a ‘Cullender to drain. Take up ihe bacon and fkih it; • throw fome rafpings of bread over the top, and if you have an iron, make it red hot and hold over it, to brown the top of the bacon; if you have not one, hold it to the fire to brown; put the bacon in the middle of the difti, and the beans all round, clofe up to the bacon, and fend them to table, with parfley and butter in a bafon.

To make Gravy for a Turkey or any fori of Fowls.

‘ TAKE a pound of the lean part of the beef, hack it with a knife,, flour it well, have ready a ftew-pan with a piece,of frelh butter. When the butter is melted, put in the beef, fry it. till it is browq, and then pour in a little boiling watery fhake it round, and then fill up with a tea-kettle of boiling water. Stir it altogether, and put in two or three blades of mace, four or five cloves, fome whole pepper, an onion, a bundle of fweet ‘herbs, a little cruft of bread baked brown, and a little piece of carrot. Cover it clofe, and let it ftew till it is as good as you woujd have it. This will make a pint of rich gravy.

To

MADE PLAIN AND EASY. 19

7i make Veal JUkttorij or Beef Gravy n

TAKIE a ralher or two of bacon or ham, lay it at the bottom of your ftew-pan; put your meat, cut in thin fiices, over it; then cut fome onions, turnips, carrots, and cellery, a little xhyme and put over the meat, with a little Il-fpice; put a little water at the bottom, then fet it on the fire, which mud be a gentle onec and draw it till it is brown at the bottom (which yott may know by the pan’s hiiSng), then pour boiling water over it, and ftew it gently for one hour and a half: if 9 fmall quantity, lefs time will do it. Seafon it with fait.

Brown Colouring for fAode £Jbit

TAKE four ounces of fugar, beat fine; put it into an iron frying-pan, or earthen pipkirt’; fet ii Qvct a clear fire, and wbeii the fugac’ Id melted it will bb frothy; put it higher from the £re until it is a fine brown; keep itdirring.all the time, fill the pan up with red wine; take care it don’t boil over, add a little fait and lemon; put a little cloves and mace, a ihallot of two, boil it gently for ten minutes; pour it in a bafon till it is cold, tbca bottk iufor uie.

To make Grany.

IF you live in the country, where ypu cannot always have gravy-meat, when yodrtneat comes from the butcher’s, take a piece of beef, a piece of veal, and a piece of mutton: cut them into as fmall pieces as yoit can, and take a large deep fauce-paa with a cover, lay your beef at bottom, then your mutton, then a very little piece of bacon, a dice or two of carrot, fome mace, cloves, whole pepper black and white, a large onion cut in flices, a bundle or fweet herbs, and then lay in your veal. Cover it clofe over a flow nre for fix or feven mihutes, &aking; the fauce-pan now and then; then ihake fome flour in, and have ready fome boiling water; pour it in tin you cover the meat and (bmething more. Cover it tlofe, and let it flew till it is quite rich and good; then feafon’ it to your tafte with fait, and ilrain it ofi. This will do for mofl things.

7i hake a Leg of Beef

DO it juft in the fame manner, as before dire£led, in the making gravy for foups, &c.; and when it is baked, ftrain it through ii coarfe fieve. Pick out all the finews and fat, put Chem inCQ a iauce-pan with a few fpoonfuls of the gravy, a little

C a red-wincn

M THE ART OF COOKERY

red-wine, a tittle piece of butter rolled in flour, and fome muf tard i ihake your faucepan often, and when the faijce, is hot and thick, di(h it up, and fend it to table. It is a pretty diib

To baki an Oxs Head,

DO juft in the fame manner as the leg of bf is dircded to be done in making the gravy for foups,,&c;, and it does full sftwell for the fame ufes. If it (bould be too ftrong.for any thing you want it for, it ia only putting fome- hot water to-it- Cold water will fpoil it. ., . . . ., . c . Hm, i: .

To boil PickUd Pork.

m V •• v.

‘ BE furc you pvt it in when the, water boils. If aHn,dg piece, an hour will boil it if a very Irge piece n nour .sind a half, or two hours. If you boil .picUec) pork too long, i will go to a jelly. You will know wbctn it is dope oy trying k with a fork …

CHAP, ii:

• %

Made Dishes

.1 ••

V • I

To drefp Scotch Colhps,

TAKE a piece of fillet of veal, cut it in thin pFcccs, aboud as big as a crownpiece, bdt very thin; fhake a little flour over it, then put a little butter in a frying-pan, and melt it; put in your collops and fry them q,uick till they are brown, then lay them in a difli: have ready a good ragoo made thus; take a little butter in your flew- pan, and meft it, then add a large fpoonful of flouf, flir it about till it i fmooth, then put in a pint of good brown gravy; feafon it with pepper and fait, pour in a fmall glafs of white-wine,, fome veal fweet-breads, force-meat balls, truffles and morels, ox palates, and miiflirooms •, flew them gently for half an hour, add the juice of half a lemon to it; put it over the collops, and garniih with rafliers of bacon. Some like the Scotch collops made thus: put the collopa into the ragoo, and ftew them for five minutes

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MADE PLAIN AND EASY. ai

T$ infi Wbiu Cottopi.

CUT the veal the fame as for Scotch coHops; throw then into a ftew-pan; put fome boiling water over them, and ftir them about, then drain them ofF; take a pint of good veal broth, and thicken it; add a bundle of fwcet herbs, with fbroe mace; put fweetbread, force-meat balls, and freih niuihrooms; if no frelh to be had, ufe pickled ones.waflied in Warm water; ftew them about Afteen minutes; add the yolk of two eggs, and a pint of cream; beat them well together with fome nptmeg grated, and keep fUrring till it boils up; add the juice of a quarter of a lemon, then pUI it in your ttlifh. Garnifli with lemon.

To drefs a Filltt of Feal with Collofs.

FOR an alteration, take a fmall fillet of veal, cut what
n)iIops you want, then take the udder and fill it with force meat, roll it round, tie it with a pack-thread acro(s, and r9aft it I lay your coUops in the di(b, and lay your udder in the middle. Garnifli your diflies with lemon.

To male Force-meat Balls.

, NOW you are to obfcrve that force-meat balls rc a great gddjtioQ to all made dilhes made thujs: take half a pound of veal, and half a pound of fuet, cut fine, and beat in a marble mortar or wooden bowl; have a few fweet-berbs and parfley tbred £iie, a little mace dried and beat fine, a fmall nutmeg grated, or half a large one, a little lemon-peel cut very fine, a Jittle pepper and fait, and the yolks of two eggs; mix all thefe well together, then roll them in little round balls, and fome in jittle long balls; roll them in flour, and fry tbem brown If they are for any thing of white fauce, put a little water in a .&uce; pan, aod when the water boils put them in and let them boil for a itw minutes, but never fr them for white fauce.

Truffles and Morels good in Sauces and Soups

TAKE half an ounce of truiBes and morels, let them be well waded ia warm water to get the fand and dirt .out, then limmer them in two or three fpoonfuis of water for a few minutes, then put them with the liquor into the fauce. They thicken both fauce and foup, and give it a fine flavour.

C T0

M f HE ART OF COOKERY

STEW them vAy tender; which mufl be done by putng -them into cold water and let them ftew very foftly over ft flowiire till they are tender, then take off the two fKJns, cut them in pieces, and put them either joto yeur Enade-diXb or ibup; and cockVcombs and artichoke-bottoms, cut Anally and put into the made-difli. Gai;ni(b jrour difhes’with lemon fweetbreads fiewed, or white difhes and fried for brown pnes and cut in little pieces.

To Ragoo a Leg of Mutton.

TAKE all the (kin and fat ofF, cut it very thin the right “Way of the ‘grain, then butter your ftew-pan, and (hake fome flour into it (lice half a lemon and half an onion, cut them very fmall, a little bundle of fweet herbs, and a blade of mace. Put altogether with your meat into the pan, fiir it a minute or two, and then put in fix fpoonfuls of gravy, and have ready an anchovy minced fmall; mix it with fome butter and £our, ftir ic altogether for fix oninutes, and then difh it up.

To make a Brown Fricafey.

YOU muft take your rabbits or chickens, and (kin the rab- bits, but not the chickens, then cut them into fmall pieces and rub them over with yolks of eggs Have ready fome grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it: put a little butter into a ftew-pan, and when it is melted put in your meat. Fry it of a fine brown, and take care they do not ftick to the bottom of the pan; then pour the butter from them, and pour in half a pint of brown gravy, a glafs of white wine, a few mu&rooms; or two fpoonfuls of the pickle, a little fait (if wanted), and a piece of butter rolled in flour. When it is of a fine thicknefs difh it up, and fend it to table. You may add truffles and morels, and cocks-combs.

To make a White FrUafj

TAKE two chickens, and cut them in fmall pieces; put them in warm water to draw out the blood, then put them into fome good veal broth; if no veal broth, a little boiling water, and ftew them gently with a bundle of fweet herbs and a blade of mace, till they are tender; then take out th$ fweet herbs, add a little flour and butter, boiled together, to

thicken

MADE PLAIN AND EASY. 3

thicken it a little, then add half a pint of cream, and the yolk of an egg beat very fine; feme pickled muthrooms: the beft way is to put fome fre(h muflirooms in at firft; if no freih, then, pickled; keep ftirring it till it boils up, then add the juice of haif a lemon, Hit it well to keep it from curdling then put irt in your difli. Garnifh with lemon.

To fricafey Rabbits Lamby dr Veal, Obferve the direions given in the preceding article.

A fecond Way to make a fVhite Fricafey

YOU moft take two or three rabbits, or chickens, Ikiit them, and lay them in warm water, and dry them with a clean cloth. Put them into a fteW-pan, with a blade, or two of mace, a little black and white pepper, an onion, a little bundle of (weet herbs, and do but juft cover them with water: few them till they are tender, then with a fork take them out, ftrain the liquor, and put them into the pan again with half a pint of the liquor, and half a pint of cream, the yolks of two eggs beat well, half a nutmeg grated, a glafs of white wine, a little piece of butter rolled in flour, and a gill of muflirooms, keep ftirring all together, all jhe while, one way, till It is fmooth and of a fine thicknefs, and then di(h it up. Add what you pleafe,

A third Way of making a White Fricafey .

TAKE three chickens, (kin them, cut them into fmall pieces, that is, every joint afunder; lay them in warm water for a quarter of an hour, take them out and dry them with a cloth, then put them into a ftew-pan with milk and water, and boil them tender; take a pint of good cream, a quarter of a pound of butter, and ftir it till it is thick, then let it ftand till it is cool, and put to it a little beaten mace, half a nut- meg grated, a little fait, and a few muflirooms; ftir all together, then take the chickens out of the ftew-pan, throw away what they are boiled in, clean the pan, and put in the chickens and fauce together; keep the pan ftiaking round till they are quite hot, and difti them up. Garnifti with lemon.

To fricafey Rabbits Lamby Sweet’bnads or Tripe.

Do them the fame way.

C 4 Another

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$4 THE ART OF COOKERY

Another Way to fricafey Tripe.

‘ TAKE a. piee of doMble tripe, and cut it In pieces Qf fibout two inches; put them in a fauce-pan W water, with an pnion and a bundle of Tweet Kerbs; boil it till it is quite tenc der, then have ready a bifliemel made thus: take fome lean ham, cut it in thin pieces and put it in a ftew-pan, and fome veal, having firft cut off all the fat, put it over the ham; cut an onion ih ilices, fome carrot and turnip, a little thyme, cloves, and mace, and fome frefti muflirooms chopped; put a little milk at the bottom, and draw it gently over the fire; be careful it does not fcorch; then put in aquart of milk, and half a pint of cream, ftew it gently for an hour, thicken it with a little flour and milk, feafon it with falt,and a vtry little Kian-pepper bruifed fine, then ftrain it off through a tammyc put your tripe into it, tofs it up, and add fome force-meat balls, mufbrooms, and oyffers blanched; then put it into your difli, and garnifh with fried oyfters, or fweet-breads, or lemons.

To ragoo Hogs Feet and Ears. ‘

TAKE your ears out of the pickle they arc foufed in, or ‘ boil them till they are tender, then cut them into little long thin bits, about two inches long, and about as thick as quill; put them into your ftew-pan with half a pint of good gravy, or as much as will cover them, a glafs of white wine a good deal of muftard, a good piece of butter rolled in flour, and a little pepper and fait; ftir all together till it is of a fine thicknefs, and then diO) it up. The hogs feet muft not be jlewed but boiled tender, then flit them in two, and put the yolk of an egg over and crumbs of bread, and broil or fry them j Iput the ragoo of ears in the middle, and the feet round it.

Note, they make a very pretty diih fried with butter and muftard, and a little good gravy, if you like it. Then only ut the feet and ears in twoi You may add ialf an onion, cut jfmalU

To fry Tripe.

CUT ypur tripe in long pieces of about three inches wide, and ali the breadth of the double; put it in fome fmall-bcer batter, or yolks of eggs; have a large pan of good fat, and fry it brown, then take it out and put it to, drain j difli it up Ub plain butter in a cup,

I at Tirti

MADE PLAIN AND EASY. a$

Tripe a la Kiliennf

THIS is a. favourite Iri(h diib, and is done thus: take a piece of double tripe cut in fquare pieces, have twelve large onions peeled and waihed clean, cut thent in two, and put them on to boil in clean water till they are tender; then put in your tripe, and boil it ten minutes; pour offalmoft all the liquor, Ihake a little flour iq, and put fome butter in, and a little fait and muftard; (hke it all over the fire till the butter is melted i then put it in your difli, and fend it to table as hot as poffible Garnifh with barberries or lemon.

J Fricafey of Pigeons

TAKE eight pigeons new killed, cut them in fmall pieces, and put them in a ftew-pan with a pint of white wine and a pint of water. Seafon your pigeons with fait and pepper, a blade or two of mace, an onion, a bundle of fweet herbs, a good piece of butter juft rolled in a very little flour: cover it clofe, and let theooi flew till there is juft enough for fauce, and then take out the onion and fweet-herbs, beat up the yolks of three eggs, grate half a nutmeg in, and with your fpoon pu(b the meat all CO one fide of the pan and the gravy to the other fide, and fiir in the eggs; keep them ftirring for fear of turning to curds, and when the fauce is fine and thick (hake all together, and then put the meat into the di(h, pour the fauce over it, and have ready fome flices of bacon toafted, and fried oyfters; throw the pyfters all ovtr and lay the bacon round. Gar jiiih with lemon.

A Fricafey of. LambJlones and Sweetbreads.

HAV£ ready fome lamb-ftones blanched, parboiled and fliced, and flour two or three fweetbreads; if very thick, cut them in two; the yolks of fix hard eggs whole, a few piftachio-nut kernels, and a few large oyfiers: fry thefe all of a fine brown, then pour out all the butter, and add a pint of drawn-gravy, the lambflones, fome afparagus-tops about an inch long, fome grated nutmeg, a little pepper and falt two jhalots bred fmall, and a glafs of white-wine. Stew all thefe together for ten minutes, then add the yolks of three eggs . beat very fine, with a little cream, and a little beaten mace; ftir 11 together till it is of a fine thicknefs, and then dilh it up parnifh with lemon.

THE ART OF COOKERY

TV hajh a Calfs Hnti.

BOIL the bead almoft enough, Chen take the beft half, and with a (harp knife take it nicely from the bone, with tbetwd eyes. Lay it in a little deep di(b before a good fire, and take great care no aihes fall into it, and then hack it with a knife profs and crofs: grate fome nutmeg ail over, the yolks of two eggs, a very little pepper and fait, a few fweet herbs, fome crumbs of bread, and a little lemon peel, chopped very fine bafte it with a little butter, then bafte it again; keep the di(b turning that it may be all brown alike: cut the other half and tongue into little thin bits, and fet pn a pint oif drawn gravy in a fauce-panc a little, bundle of fweet herbs, an onion a little pepper and fait, a glafs of white-wine, and two (halots; boil all thefe together a few minutes, then flrain it through a jieve, and put it into a clean ftewpau with the hafli. Flour the meat before you put it in, and put in a few mulbroomsy m fpoonful of the pickle, two fpoonfuls of catchup, and a few truffles and morels; ftir all thefe together for a few minutest, then beat up half the brains, and ftir into the ftew-pan, and little piece of btter rolled in flour. Take the other half of the ybrains, and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a little thyme (hretl imall, a little parfley, the yolk of an egg, and have fome good dripping boiling in a flew-pan; then fry the brains in little cakes, about as big as a crown-piece. Fry about twenty oyflers dipped in the yolk of an egg, toafl fome dices of bacon, fry a few force-meat balls, and have ready a hot difh; if pewter, over a few elear coals; if china, over a pan of hot water. Pour in your haft, then lay in your toafled head, throw the force meat balls over the hafh, and garniSi the difh with fried oyfiers, the fried brains, and lemon; throw the reft over the hafh, lay the bacon round the difh, and fend it to table.

ta hajb a Calfs Head white.

TAKE a pint of white gravy, a large wine- glafs of white .wine, a little beaten mace, a little nutmeg, and a little fait; throw into your hafh a few mufhroomi, a few truffles and morels firft parboiled, a few artichoke bottoms, and afparagus tops, if you have them, a good piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one fpoonful of mufhroom catchup; flir it all together yt%f carefully till It is of a fine thicknefs; then pour it into your difh, and lay the ather half of the head, as before mentioned, in the middle, and

garniiii

MADE PLAIN AND EASY. %j

garaift as before direded, with fried oyflers, braini, kmonp and force-meat balls fried.

To bate a Calf’s Head.

TAKE,the head, pick it and walh it rery clean; take an

earthen difli large enough to iaj the head on rub a little piece

of butter all over the di(h, then lay fome long iron ikewers

acrofs the top of the di(h, and lay the head on them; ikewer

up the meat in the middle that it do not lie on the difh, then ‘

grate fome nutmeg all over it, a few fweet herbs Ihred fmall,

fome crumbs of bread, a li
t)e lemon-peel cut fine, and then

Hour it all over: ftick pieces of butter in the eyes and all over

the head, and flour it again. Let it be well baked, and of i

fine brown you may throw a little pepper and fait over it,

and put into the difli a piece of beef cut fmall, a bundle of

fweet herbs, an onion, fom& whole pepper, a blade of mace

two cloves, a pint of water, and boil the brains with fome

fage. When the head is enough, lay it on a di(h, and fet it

to the fire -to keep warm, then ftir all together in the di,

and boil it in a fauce-pan; ftrin it oiF, put it into the fauce-

pan again, add a piece of butter rolled in flour, and the fage

in the brains chopped fine, a fpoonful of catchup, and two

fpoonfuls of red-wine ( boil thera together, take the brains

beat them well, and mix them with the fauce: pour it into

the di(h, and fend it to table. You muft bake the tongue with

the head, and do not cut it out. It will lie the handfomer

in the difli.

To bale a Sheeps Head it the fame way, and it eats very welh

Do

To drefs a LamVs Head.

BOIL the head and pluck tender, but do n6t let the liver be too much’ done. Take the head up, hack it crofs and crois with a knife, grate fome nutmeg over it, and lay it in a di(b, before a good fire; then grace iome crumbs of bread, fome fweet herbs rubbed, a little iemonpeel chopped fine, a very little pepper and talt, and bafte it with a little butter: then throw a little fiogr over it, and juft as it w done do the fame bafte it and drudge ic. Take half the liver, the lights, the beart and tongue, chop them very fmall, with fix or eight ipoonfuls of gravy or water; firft fhake feme flour over the meat, and ftir ic together, then- put in the gravy or water, a ood piece pf butter rolled in a little flour, a little pepper and

fait.

ft THE ART OF COOKERY

alt, and what .runs .from the head in the difh; iimmer all together a kw minutes, and add half a fpoonful’ of vinegar pour it into yoiir di(h, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin, with fome Hices of bacon broiled, and lay round the headir Garniih the diib with lemon, and fend it to table.

To ragM a Neck of VeaL

CUT a neck of veal into (leaks, flatten them with aroJingr pin, feafon them with fait, pepper, cloves, and mace, Iar4 them with bacon, lemon-peel, and thyme, dip theqi in the . yolks of eggs, make a fheet of flrong cap- paper up at the fouif corners in the form of a dripping-pan; pin up the corners, butter the paper and alfo the gridiron, and fet it over a lire of charcoal; put in your meat, let it do leifurely, keep it baft ing and turning to keep in the gravy; and when it is enough have ready haU a pint of ftrong gravy, feafon it high, put in muihrooms and pickles, force-meat balls dipped in the yolks of .eggs, oyfters (lewed and fried, to lay round and at the top of your difb, and then ferve it up. If for a brown ragoo, pu$ in red- wine. If for a white one, put in white- wine, with th yolks of eggs beat up with two or three fpoonfuls of cream

To ragoo a Breajl of Veal.

TAKE your breaft of veal, put it into a large ftew-pan. put in a bundle of fweet-herbs, n onion, fome black ana white pepper, a blade or two of mace,, two or three cloves, a very little piece, of lemon-peel, and juft cover it with water: when it is tender take it up, bone it, put in the bones, boil it up till the gravy is very good, then ftrain it off,,and if you have a little rich ‘beef gravy, add a quarter of a pint,’ put in half an ounce of truffles and niorels, a fpoonful or two of catchup, two or three fpoonfuls of white-wine, and let them all boil together: in the mean time flour the veal, and fry it in butter till . ic is of a fine brown, then drain out all the but ter, and pour the gravy you are boiling tohe veal, with at few mufhrooms: boil all together till the faUce is rich and thick, and cut the fweetbread into four. A few force-meat balls are proper in it. Lay the veal in the di(b, and pour the faiiceall pver it. Garnifb with lemon.

Or tbus: half road a breaft Of veal, then cut it in fquars pieces put it into a (lew- pan, with half a pint of gravy, aptnt of water, a bundle of fweet herbs, an onion ftuck with cloves a little mace, and (lew it till it is tender; then take it ut, and pull out all the bones, ftrain the ravy through

c 7 ficve.

MADE PLA.IN ANU EASY, ag

fieve, then put it into the ftewpan again, with a fpoonful of muftaid, fame truffles aqd morels, a fweet-bread cut in pieces one artichoke bottom about twenty- force-meat balls, fome butter rolled in flour, enough to thrcken it;. boil it up till it is of a proper thicknefs; feafon it with pepper and (alt, then put in your veal, ftew it for five minutes, add the juice of half a lemon, then put your meat into the diih, the ragoo all over iu Oarnifk with lemon and beet-root.

jtnother way to ragoo a breaft of VioL

YOU may bone it nicely, flour it, and fry it of a fine brown, then pour the fat out of the pan, and the ingredients as above, with the bones; when enough, take it out, and firain the liquor, then put in your meat again with the in gredients, as before direded.

A Breaft of Veal in Hodge-podge TAKE a breafl: of veal, cut the brifkit into little piccca, and every bone afunder, then. flour it, and put half a pound of good butter into a fiew-pan; when it is hot, throw in the vcal, fry it all over of a fine light brown, and tl)en have ready a tea-kettle of water boiling; pour it in the flew-pan fill it Hp and ftir it round, thrw jn a pint of green peas, a fine lettuce whole, clean waflied, two or three blades of mace, a little whole pepper tied in a muflin rag,,a little bundle of fweet herbs, a fmall onion iluck with a few cloves, and a little fait. Cover it clofe, and let it (lew an hour, or till it is boiled to your palate, if you would have foup made of it; if you would only have fauce to eat with the veal, you muft ftew it till there is juft as much as you would have for fauce, and feafon it with fait to your palate; take out the onion, fweet herbs, and fpice, and pour it all together into your difh It is a fine difh. If you have no peas, pare three or four cucumbers, fcoop out the pulp, and cut it into little pieces, and tafke four or five heads of cellery, clean walfaed, and cut the white paft fmall when you halve no lettuces, take the littlehearts of favoys, or the little young fprouts that grow on the old cabWe-ftalks, about as big as the top of your thumb.

Note, if you would make a very fine difli of it, fiU the infide of your lettuce with force-meat, and tie the top clofe with a thread; ftew it till there is but juft enough for lauce; fet the lettuce in the middle, and the veal round, and pour the fauce all over it. Garnifti your di(h with rafped bread, made into figures With your fingers. This is the cheapeft way of drefling. a breaft of veal to be good, and fer ve a number pf people.

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jtt THE ART OF COOKERY

To cUar a Snaji of Vtah

TAKE a very fliarp knife, and nicely take oat all th lbones but take great care you do not cut the meat thr6ugb; pick al! the fat and meat off the bones, than grate fome hut-” meg all over the inlide of the vea), a very little beaten macae a little pepper and fait, a few fweet herbs (bred fmall, fomef parfley, a little lemon-peel (bred fmall a few crumbs of brettd, and the bits of fat picked off the bones; roll it up tight, ftider 0ne flcewer ia to hold it together, but do it clever, that it fiands upright in the diib: tie a pack-thread acrof it to held it together, fpit it, then roll the caul all round it, and roaft It. An hour and a quarter. will do it. When it has been about an hour at the fire, take off the caul, drudge it with flour, bafte it well with frefb butter, and let it be of a fine brown. For fauce take two pennyworth of gravy beef, cue it and hack it c¥ell, then flour it, fry it a, little brown, then pour into your ftew-pan fdme boiling water, ftir k well togec iher, then fill your pan two parts full pf water put in an onion, a bundle of fweet herbs, a little eruft of bread toafiedy two or three blades of mace, four cloves, fome whole peper and the bones of the veaK Cover it clofe, and let it ftew till it is quite rich and thick; theii ftrain it, boil it up with foitic truffles and morels, a few muOirooms, a fpoonful of catchup two or three bottoms of artichokes, if you have them j add a little fait, juft enough to feafen the gravy, take the pack-thread off the veal, and kt it upright in the difli; Cut the fweetbread into four, and broil it of a fine brown, with a fevip force-meat balls fried; lay thefe round the di(h, and pour in the fauce. Gamifli the difli with lemon, and fend it to table

To collar a Breqfi of Mutton.

. BO it the fame way, and it eats very well. But you muft take off the ikin.

Another good wt to drfs a Breaji of Mutton.

COLLAR it as before; roaft it, and bafte it with half a int of red-wine, and when that is all foaked in, bafte it well with butter, have a little good gravy, fet the mutton upright in the difli, pour in the gravy, have fweet fauce as for ventfon, and fend it to table. Do not garni& the difli, but be fufe to fake the flcin off the mutton.

The infide of a furloin of beef is very good done this way.

If you do not like the ine, a quart of milk, and a quarter of a pound of butter, put into the dripping-pan, does full as well to bafte it

5 Td

MADE PLAIN ANIc EAY. ji

To farce a Leg ef Lamb,

WITH a (harp knife carefully take out all the meat, and leave the Ikin whole and the fat on it, make th lean you cur out. into force-meat thus:. to two pounds of meat add two. pounds of beef-fuet cut fine, and beat in a marble mortik till it is very fine, and take away all the (kin of the meat and fuetn then mix it with four fpoonfuls of grated bread, eight or tea cloves, five or fix large blades of mace dried and beat finej half a large mitmeg grated, a little pepper apd fait, a little le mon-peel cut fine, a very little thyme, fome parfley, and four eggs; mix all together, put it into the fkin again juft as.it was, in the fame (hape, lew it up, roaft it, bafte it with butter, cut the loin into fteaks and fry it nicely, lay the leg in tho di(h and the loin round it, with ftewed cauliflower (as in page 17) all round, upon the loin: pout a pint of good gravy into the difl), and fend it to table. If you do not like the cauli flower, it may be omitted.

To hoil a Leg of Lamb

LET the leg be boiled very white. An hour will do ft Cut the loin into fteaks, dip them into a few crumbs of breadi and egg, fry them nice and brown, boil a good deal of fpinach, and lay in the difh; put the leg in the middle, lay tb loin round it, cut an orange in four and garnifii the difh, and have butter in a cup. Some love the inach boiled, theri drained, put into a fauce pan with a good piece of butter,, and ftewed

To force d large Fowh

: CUT the fkin down the back, and carefully flit it up fo as to take out all the meat, mix it with one pound of beef-fuer, cat it fmall, and beat them together in a marble mortar: take a pint of large oyftes cut fmall, tw( anchovies cut fmkll, one ihalot cut fine, a few fweet herbs, a little pepper, a little nutmeg grated, and the yolks of four eggs •, mix all together and lay this on the bones, draw over the fkin, and few up the back, put the fowl into a bladder, boil it an hour and a quarter, ftew fome oyfters in good gravy, thickened with a piece of butter rolled in flour; take the fowl out of the bladder, lay it in your difh, and pour the f&uce; over it. Garnifh with lemon, i Ic eats much better roafled with the fame fauoe.

To

ft THE ART OF COOKElV

To roajt a Turkey the genteel way

FIRST cut it dovirn the back, and with a iharp penknifd bone it, then make your force-meat thus: take a large fowl, or a pound of veal, as much grated bread, half a pound of fuet cut and beat very fine, a little beaten mace, two cloves, half a nutmeg grated, about a large tea-fpoonful of lemon peel, and the yolks of two eggs; mix all together, with a little pepper and fait, fill up the places where the bones came out, and fill the body, that it may look juft as it did before few up the back, and roafl it. You may have oyfter-fauce, eellery-fauce, or jufl as you pleafe; put good gravy in the difb, and garnifh with lemon, is as good as any thing. Be fure to leave the pinions on.

To Jlew a. Turkey er Fowl.

tiRST let your pot be very clean, lay four clean (kewers at the bottom, lay your turkey or fowl upon them, put in a quart of gravy, take a bunch of cellery, cut it fmall, and wafh it very clean, put it into your pot, with two or three blades of mace, let it flew foftly till there is jufl enough for fauce, then add a good piece of butter rolled in flotir, two fpoonfuls of red wine, two of catchup, and jufl as much pepper and fait as will feafon it; lay your fowl or turkey in the difb, pour the fauce over it,’ and fend it to table. If the fowl or turkey, IS enough before the fauce, take it up, and keep it up till the (auce i boiled enough, then put it in, let it boil a minute or two, and diih it up.

To few a Knuckle of Veal

BE fure let the pot or fauce-pan be very clean, lay at the bottom four clean wooden fkewers, wafh and clean the knuckle very well, then lay it in the pot with two or three blades of mace, a little whole pepper, a little piece of thyme, a fmall onion, a cruft of bread, and two quarts of water. Cover it down clofe, make it boil, then only let it iimmer for two hours, and when it is enough take it up, lay it in a difh and ftrain the broth over it.

Another way to Jlew a Knuckle of Veal.

CLEAN it as before direAed, and boil it till there is juft enough for fauce, add one fpoonful of catch up, one of red

winc

MADE PLAIN AND EASY. 33

c9irine, and one of walnut- pickk, (ome truffles and moreh, or fhme dried muihroonns tut fcnaH; boil it all together, take up the knuckle laj it in a di(b, pour the fauce over it, and fend if to table Notrc it eats very well done a$ the turkey, before dire£ted

2V ragoo a Piece of Btef.

TAKE a large piece of the Bank, which has fat at the top cut fquare, or any piece that is all aieaf and has fiat 4it the top but no banes. The rump does well. Cut atl nicely off thebone (wiiich makes fine foup); then take a large ftewpan, and witft a good: piece of batter fry it a little brown all over, flouriagyoor meat well before you put it into the pan, then pour in ai(toach gravy as will cover it, made thus: take about a pound of ooarfe beef, a littU piec4f of vesri cut fmalJ, a bundle of fweet herbs, an onion, feme whole blaclg pepper and white pepper two or three large tk’des of mace, four or five cloves, a piece of carrot, a little piece of bacon, deeped in vinegar a little while, % cruft of bread toafted brown; put to this a quart of white wine, and let it boil till half is wafted. While this is making, pour a quart of boiling water into the ftewpan, cover it clofe, aid let it be ftewing (ofrly; when the gravy is done, ftrain it, puf it into the pan where the beef is, take an ounce of trufBes aiid morels cut fmall, fome frefh or dried mufhrooms cut fmall two fpoonfuls of catchup, and cover it dole. Let all this ftew till the fauce is rich and thick; then have ready fome articfapke bottoms cut into four, and a few pickled mufhrooms, give them a boil or two, ahd when yptir meat is tender, and your fauce quite rich, ayc the meat into a diih and pour the fauce over it.. You may add a fweetbread cut in fix pieces a palate ftewed tender cut into little pieces, fome cockscombs, and a few force-meat balls. Tbefe are a great addition, btit ic will be good without.

Note, for variety, when the beef is ready, and the gravy put to it, add a large bunch of celery cut fmall and walhed clean, two fpoonfuls of catchup, and a glafs of red wine. Omit all the ptber .ingredients, Wlen the meat and celery are tender, and the fauce rich and good, ferve it up. It is alfo very good this way: take fix large cucpmbers, fcoop out the feeds, pare them, cut tKe(i into dices, and do them juft as you do the celery.

Bef TremMonque

TAKE the fat end of a brifcuit of beef, and tie it up clofe.

with pack-thread; p9t it in a pot of water, and boil it fix hours

? D very

1

34 THE ART OP COOKERY

very gently; feafon the water with a little fait, a homdfal of alUfpice, two onions, two turnips, and a carrot; in the roeati while put a piece of butter in a ftew-pan and melt it, then pat in two fpoonfuls of flour, and ftir it till it is fmooth; put in ac quart of gravy, a fpoanfol of catchup, the faoie of browning,. a gill of white wine, carrots and turnips, and cut the fame as for harrico of mutton; ftew them’ gently till the roots ani tender, feafon with pepper and fah, fkiriti all the fat clean’ ofF’ put the beef in the di(h, and pour the fauce all over. G;rniih with pickle of any fore; or make a fauce thus: chop a handful of parfley, one onion, four pickled cucumbers, one walnut, and a gill of capcis; put. them in a pint of good gravy, and thickea it with a little butter rolled in flour, and feafon it with pepper and falti boil it up for ten minutes, and then put over, the beef or you may put the beef in a diih and put greens and carrots round t

To force thi Injidi of a. Sirloin of Bief

TAKE a fharp knife,, and carefully lift up the fat of the infide, take out all the meat clofe to the bone,, chop it fmall, take a pound of fciet and chop fine, about as many crumbs of. bread,, a little thyme and lemon-peel, a little pepper and fair,, hatf a nutmeg graced, and two (balots chopped fine; mix and bealc all very ne in a marble mortar, with a glafs of red wine,’ . then put it into the fame place, cover it with the fkin and fat, fkewer it down with fine fkewers, and cover it with paper. Da Dot take the paper off till the meat is on the dtfh; Take a ijAaFter of a
cint of red wine, two fhalots ihred fmall, boil’ them, and pour into the difb, with the gr4vy which comes out 5cf the meat i it eata welK Spit your meat before you take out the infide.

• Another way fa force a Sirloin t,

WHEN it is quite roafled, take it up, and lay it in the difh with the ixifide uppermoft; with a (harp knife life up the fkin, hack and cut the infide very fine, fhake a little pepper and ifalc over it, with two (balots, cover it with the ftin and feitd it to table. You may ad red wine or vinegar, jufl as you tike.

Sirloin of Beef en. Epigram.

ROAST a firloin of beef, take it ofFthe fpit, then rrffc the Ikin carefully ofF, and cut the lean part of the beef out but obferVB not to cut near the ends or lides; haOi the meat in the following manner: cut it in pieces about as big as a crown piecp, put half a pmt of gravy into a tofs-t)an, an omo& chopt

fine.

MADE PLAIN AND EASY. 55

nne two fpoonfuh of catchup, fome pepper and fair, fix fmall pickicd cucumbers cut in thin flices and the gravy that comes from the beef, a little batter rolled in flour, put the meat in )ind tofs it up for five minutes put it on the firloin, and then puc the kin over, and fend it to table. Garnilh with horfe-radi£b You may do the infide inftead of the outfide if you pleafe

To force thi Injide of a Rump of Beef

YQU may do it juft in the fame manner, only lift up the outfide (kin, take the middle of the meat, and do as before di- tt&ti; i put it into the fame places aiid with fine ikeWers put i down dofe. … …

A roiled Rump of Besf

CUT the meat all o(F the bone whcte, flit the infide dowd frotn top to bottom’, but npt through thfe fkin, fpread it opfen; take the fiefli di two foiis and beef-fiiet an equal quantity tnd as liiuch cold boiled ham, if yoti have it, a little peppery an ahchovy, a nutmeg grated, a little thymej a good deal of carfley’, a few mu(Krooms, and chop them all together, beat them in a mortar, with a half-pint bafon fall of crumbs of bread .liiix all thefe together, with four yolks of eggs, lay it into the meat, cover it up, and roll it round, flick one fkewef in, and tie it With a pack-thread crofs and crofs to hold it together; take a pot or large fauce-pan that will jufl hold it, lay a layer of bacon and a layer of beef cut in thin fliccb, i pieC0 Qf carrot, fome whole pepper, macej fweet herbs, and a large bnioji i lay the rolled beef on it; juft put water enough to covet the top of the beef; cover it clofe, and let it ftew very fofily on aow fire for eight or ten hoiirsj but ndt too feft When you find the beef tender which you will know by. runhirig a ikewer into the meat, then take it up, cover it up hbt boil the gravy till it iS good, then flralh it ofi, and add fome nvufhrooms choiped, fothe truffles and morels cut fmall, two fpoonfuls of red or white wine, the yolks of t(o eggsj and a piece of butter rolled in flour; boil it together, fet the meat before the fire, bafte it With biittfer, and throw crumbs oF bread all over it: when the fauce is enough lay the meat into the difli, and pour the fauce oveir it. Take care the eggs do not c;urdle; or you may omit the eggs.

71? toil a Ruriip of Bief tU French fajhiom

TAJSCE a rump of beef boil it bajf an hour, takeit up, lay ii into a large deep pewter di(b or fiew-pai9c ct three or fouj

D 2 gafliei

jS tllE ART OF COOKERY

gzthts in it all along the fidev rub the gafhes with pepper ahd fait, and pour into the diih a pint of red ‘wcsa much hot water, two or three large onions cut fmall, the hearts of eighl or ten fettuces cat fmaU, and a good piece, of butter rolled m a Iktie flour; lay the fleby part of the meat downwards, coiTer it clofe, let it flew two hours nd a half over a charcoal fire, or a very flow coal fire. Obferve that the butcher chops the bone fo clofe, that the meat may lie as flat as it can in the difli When it is enough, take the beef, lay it in the diih, and pour the fauce over it. .

Npte, when you do it in a pewter difk, it is beft done over a chaffingdifh of hot coals, wiih a bit or two of charcoal to keep it alive.

Beef Efiarlot.

TTAKE a brifcuit of beef, half a pound of coarle fugar, two punces of bay-faU, one ounce of faltpetre, a pound pf coenmon’ fait; mix all together, and rub the beef; lay it in an earthen pan and turn it every day. It may lie a fortnight in the pickle then boil it, and ferve it up either with favoys cabbage, or greens, or peas-pudding.

Note, it eats much bner cold, cut into flices, and fent ta’ table.

Beef a la Daub.

TAKE a rump and bone it, or a part of the leg-of-mutton-piece, or a piece of the buttock; cut fonie fat bacon as long as the beef is thick, and about a quarter of an inch fquare;’ take eight cWes, four blades of mace, a little allfpice, and half a nutmeg beat very fine; chop a good handful of parfley Sne, fome fweet herbs of all forts chopped fine, and fome pepjper and fait j roll the bacon in theie, and then take a large: larding- pin, or a fmall btaded knife, and put the bacon througSk and through thie beef with the larding-pin or knife; when that is done, put ic in a ftew pan, with brown gravy enough to covr it- Chop three blades of garlic very fine, and put in fome frelh muihrooms or champignons, twiy large onions, and a carrot,: flew it gently for fix hoiirs; then take the meat out,’ ilrain off the gravy, and fkim all the’ fat off. Put your meat and gravy into the pan again; put a gill of white wine into the gravy, and if it wants feafoning, feafon with pepper and falt flew them gently for half an hour; add fome artichoke-bottoms, truffles and morels, oyfters, and a fpoonful of vinegar Put the meat in a foup-dilh, and the fauce over it; or you may put turnips cut lA round pieccsj and cacrots cut jouiid, fome

– – fmaH

• MADE PLAIN AND EASY. 37

fmall onronS) and thicken the fauce; then put the meat in, and &CW; it gently for half an hour with a gill of white wine. 3ofne like favoys or cabbage ftewed and put iqto the fauce

TV maie Beef Alamade

‘ TAKE a fmall buttbcky or leg-of-mutton- piece o beef, or,

clod, or a piece of buttock of beef, alfo two dozen of cloves,

as much mace, and half an ounce of filUfpice beat fine; chop

a large handful of parfley, and all forts of fweet herbs fine (cut

fat bacon as for beef a la Daub, and put it into the fpice, &c;

9nd into the beef the fame); put it into a pot, and cover it

with water; chop four large onions very fine, and fix cloves of

garlic, fix bay-leaves, and a handful of champignons, or fre(h

mufhrooms; put all into the pot with a pint of porter or ak,

and half a pint of red wine; pit in fome pepper and fait, fome

Cayenne pepper, .a fpoonful of vinegar, ftrcw three handf6ls of

bread rafpings, lifted fine, over all; cover the pot clofe, aind

ftcw it for fix hours, or according to the fize of the piece; if

a large piece eight hours, then take the beef out, and put it ia

a deep difii, and keep it hot over fome boiling water; ftrain

the gravy through a fieve, and pick out the champignons of

mu&rooms; (kirn all the fat ofF clean, put it into your po(!

again, and give it a boil up; if not feafoned enough, feafon it

to your liking; then put the gravy over your beef, and fend it

to table hot; or you may cut it in dices if you like it beft, or

pot it to get cold, and cut it in dices with the gravy over it

for whea the gravy is cold, it will be in a ftrong jelly.

Beef Alanade in Pieces,

YOU muft take a buttock’ of beef, cut it into two-pound pieces, lard them with bacon, fry them brown, put them into t pot that will juft hold them, put in two quarts of broth or gravy, a few fweet herbs, an onion, fome mace, cloves, nut-. ™gc PPP It; when that is done, cover it clofe, and ftew it till it is-tender, fkim off all the fat, lay the meat in the difii, and ftrain the fauce over it. You may ferve it up hot ox cold.

Beef Olives,

TAKE a rump of beef, cut it into fteaks of half an inch thick, cut. them as fquare as you can, and about teil inches Jong, cut apiece of fat bacon as wide as the beef, and about three parts as long’put fome yolk of an egg on the beef, put the bacon on it, and the yolk of an egg on the bacon, and

. D 3 fome

38 THE ART OF COOKERY

ipmc good favory forcc-qieat on that, feme yolk of an egg oq the force-meat, then rol! them up and tie them round with ftring in two pUces; put fomc yoN( of an egg on them and fome crumbs of bread, theti fry them brown in a large pari of good beef-dripping; take them out and put them to drain , take foQie butter and put into a ftew-pan, mlt it, and put in fpoonful of flour, ftir it well till it is fmQoth $ then put a pint of good graty in, and a gill of wbit wine, put in the olives and flew them for an hour; add focne muihrooms, truffles and orels, force-meat balls and fweet breads cut in (XKiyW fquare pieces, fopie ox- palates; feafop with pepper and fait, and fqueeze the juice of half a lemon; tofs them up. Be careful %o fkim all the fat oiF, then pyt them in your diih Qarnifl with beet-root nd lemon. ‘

Fcil Olivet,

CUT theiiii out of a leg of veal, and do them tlie fame a tceef olives, with the fame fauc and garniQi.

Or thus: cut fome flices of a kg of vealy arbout three inches ong, and t broad, cut thn;) thin, fpread them pn thetable and hack them with the back of a knife; put fome yolk of egg over them, and fone favory force-meat on the egg as thick as the veal, then fome yolk of egg over it; roll them vp tight, and tie them with a firing; rub them all over with yplk of egg, and ilrew bread crumbs over them; ha,ve ready a pan of bbiiing I’at; fry them of a gold colour, put them befofe the fire to drain. (lave ready the following ragop: put about two ounces of butter fn your ftew-pan, and melt it, put a fpoonful of ilour, and ftir it about till it is fmall; put a pint of gravy, a glafs of white wiipe, fome pepper and fait, a little cloves aid tnce, a little ham or len bafon cut fine twp (hzlois cut fipe, and half a lemon, ftewthem geptly for teii mnutei, ftrain it through 9, ileve, fkim oft’ the far, then put it into your pan agaip, add a fweetbrcad cut in pieces, artichoke-bottoms 9ut in pieces, fomq force-meat balls, a few trufHes and mojels, and muftrooms, fpoonful of catchup, give them a boil up; put your olives iix the did), and pour the ragoo over them. GarniQi “with lemonj

Beef ColUp.

TAKE fom rump ftcak$, or any tender piece, cut like Scotch collops, only larger, hack them a little with a knife nd flour then); put a IitcJe butter in a ftew-pan, arid melt it bfin put in your collops, and fry them quick for about two inutss; put in a pint of gravy, a little butter, rolled in flour;

MADE PLAIN AND EASY. 39

afonwith pepper and fait; cut. four pickled cucumJSers in thin dices, half a walnut, and a few capers, a little onion ihred very fine; ftew them five ifiinutes, then put them into a hot difl, and end them to table. You may put half a gUfs’Of white wine into it.

TAKE rump (leaks, pepper and fait them, lay them in a SBew-pan, pour in haf a pint of water, a blade or two of mace, two or three cloves, a little bundle of fweet herbs, an ancho ‘Vj a piece of butter rolled in flour, a glafs of white wine, and an onion; cover them clofe, and let them dew foftly till rhsf are tender; then take o.ut the fteaks, £our them, fry them in txttti butter, and pour away all the far, firain the fauce th6y were ftewed in, and pour into the pan; tofs it all up together till the fauce is quite hot and thick. If you add a quarter of a pint of oyfters, it will make it the better. Lay ffae fteaks into the di(h, and pour the fauce over them. Gar J)iih with any pickle you like.

0 fry Beef’ Steaks.

TAKE Tum.p.ftajcs, pepper apd alt them, fry them in a little butter ver.y quick and brown take them out and put them into a di(b, pour the fat out of the frying pan, and then .take half a pint of hot gravy if no gravy, half a pint of hot water, and put into the. pan, and a liuie better roiled in flour, a little pepper and fait, and two or three (halots chopped fine boil them up in your pan for two minutes, then put it ov,er the ileaks and fend them 10 table.

A fecmd way to fry Btef -Steaks,

CUT thelean by itfelf, and beat them well with the back of a knife, fry them in yuft as much butter as will moifien the pan, pour out the gravy as it rpns out of the meat, turn them ‘ often, do them over- a gentle fire, then fry the fat by itfelf and lay.uppn the meat, and put, to the gravy a glafs of red winehalf an anchovy, a little nutmeg, a little betenpepper, and a ftalot cut fmall; give it two or three little boils, feafon it with fait to .your palate, pour it ovv the (leaks, and fend thpm to table.

A pretty Side-Dljh of Beef.

ROAST a tendor piece of bcef,,ky fat bacon all over it, and roll it in paper bafte k, and when it is roafted .cut about

D 4 £r

40 THE ART Of CQOKERY .

two pounds in thin flice$, lay then in a ftew-pah, and take ( large cucumber5, peel tKenon and chop them fmall, lay ovef tbcun a little pepper and fait, and Aew them iiT’ butter for about ten minutes, then d;ain put the butter, and fluke fome flour over them; tofs them up, pour in half a pint qf grvy, let them ilew till they are thick, and dlfii them up.

To 4refe a Fillet of Beef. .

IT is the infide of a firloin. You muft carefully cut it atl out from the bone, grate fome nutmeg over it, a fer crumbs of bread, a little peppccr and fait,, a little lemon peel, a littl thyme, ome parfley flired fmall, and roll it up tight; tie it with a packthread, roaft it, put a quart of milk and a quaKei of a pound of butter into the dripping pan, and Jballe it; whea jt is enough take it up, untie it, leave a little ikewer in it to hold it together, have a little good gravy in the.diih, and fome fweet fauce in a cup. You may ba( it with red wine and butter, if you like it better j or it will do very well with bt tcr only.

Beef Steaks- rolled.

TAKE three or four beef-fteaks, flat them with a ckavcr and make a force-meat thus: take a pound of veal beat fine iii a mortar, the flefti of a large fowl cut fmall, half” a pound o( cold ham chopped fmall, the kidney.fat of a loin of veal chopped fmall, a fweetbread cut in little pieces, an ounce of truffles and morels firft ftewed and then cut fmall, fome parfley, the yolks of four eggs, a nutmeg grated, a very little thyme, little lemon-peel cut line, a little pepper and fait, and. half a pint of cream: mix all together, lay it on your fl:eaks, rolj them up firm, of a good flze, and put a litt4e fkewer into them, put them into the ftewpan, and fry them of a nice brown j then pour all the fat quite out, and put in a pint of good fried gravy (as in page 19.), put one fpoonful of catchup, two fpoonfuls of red wine, a few mufhrooms, and let them ftew for half an hour. Take up the fteaks, cut them in two, lay the cut fide uppcrmofl:, and pour the fauce over it, Garni(h with lemon.

Note, before you put the force-meat ihto the beef, you arc to ftir it all together over a flow fire for eight or ten minutes.

To fiew a Rump of Beef

HAVING boiled it till t is little mor? than half enough, take it up d peel off the ikin: take falt pepper, beaten

8 ‘ mace,

MADE PtAIN AlD EASY. 41

iPaace, grated nuCmeg, a baodfol 0f parfley, a little thysnc winter-favory, fwct marjoram, aU dhopped fine and mixily and ftuflF theoQ in great holes in the fat aid jean, the reft fpread over it, with the yolks of two eggs fave the gravy that rung out, put to it pint of claret, and put the meat in a deep pan pour, th6 liquor in, cover it cloie, and let it bake two houra then put it into the difh, ftrain the liquor through a fieve, and ikim Q the fat very clean, then pour it over the meal, an4 end it to tale. 1

Another way to Jltm a Rimp of Beef

YOU muft cut the meat ofF the bone, lay it in your ftew pan, cover it with half gravy and half water, put in a fpoonful of whole pepper, two onions, a bundle of fwect herbs,’foai9 fair, an a pint of red wine; cover it clofe, fet it over a ftov pr flow fire for four hours, ihaking it fometimes, and turning it four or five times
keep it ftirring till dinner is ready: take ten or twelve turnips, cut them into flices the broad way, then cut them into four, fjour them, and fry them brown ia beef dripping. Be fure to let your dripping boil before you put them in; then drain them well from the fat, lay the beef in your foup-dilh, toaft a little bread very nice and bfown, cut in three corner dice, lay them into the difli,.and the turnips like wife (kirn the fat off clean, ftrain in the gravy, and fend it to table. If you have the convenience of a ftove, put the difli over it for five or fix minuter; it gives the liquor a fine flavouff pf the turnips, makes the bread eat better, and is a great addio (ion. Seafon it vyith pepper and fait to your palate

Portugal Beef.

TAKE a rump of beef, cut it ofF the bone, cut it acroft, flour it,, fry the tbin part brown in butter, the thick end ftuff with fuet, boiled chefnuts,an anchovy, an onion, and a Ittth pepper. Stew it in a pan of ilrog broth, and when it is ten der, lay both the fried and ftewed togetfaier in your difli; cut the fried in two and lay on each fide of the flrewed, flrain thp gravy it was ftewed in, put to it fome pickled gerkins chopped and boiled chefnuts, thicken it with a piece of butter rolled iii fioqr, a fpoonful of browning, give it two or three boils up ieafon it with fait to your palate, and pour it over the beef parnifh with lemon.

To’JUw a Rump of Beefy or Brifcuit the French way.

TAKEarump of beef cut it from the bone; take half a y ‘ -pint

4c THE art;of cookery

4nt of white port, and half a pint of red, a h’ttle vinegar, iome cloves and mace, half a nutmeg beat £ne, fome parfley chopped, and aH forts of fweet herbs, a little pepper acfd falt tntx the herbs, fpice, and wine all together; lay your beef in an earthen-pan, put th mixture over it, dnd let it lay M flight, then take the beef, and put it into a deep ftewpan, with two quarts of good gravy, the wine, &c.; an onion chopped ae, ibme carrot, and two or three bay- leaves; you may put in fome thick rafhers of bacon at the bottom of jrour pan; flewr t very gently for five hours, if twelve pounds j if eight or nine, four hours and keep the ilewpan clofe covered: thcR take the meat out and ftrain the liquor through a fieve, fkion all the fat off, put it into your fiewi- pan with fome truffles and tnorels, artichoke-bottoms blanched and cut in pieces; or fome carrots and turnips cut as for hanrico of mutton; or a few fii yoys tied up in quarters and ftewed tiH tender j boil it up, feaon it with a little Cayenne pepper and fair to your palate, theit jput the meat rn juft to make it hot: diih it up. Garnifli witb jffied fippits, or lemon and beet- root,

To Jieu) Beef’Gcbbets.

GET any piece of beef, except the leg, cut lit in piecet bout the bignefs of a pullet’s egg, put them in a ftewpan, cover them with water, let them liew, ikim them clean, and wJien they have flewf d an hour, take mace, cloves, and whole fcepper tied in a muflia rag Joofe, fome celery cut fmall, put them into the pan with cfome fak,. turnips and carrots pared ajidcut in flices, a little parfley, a bundle of fweet hcths, ant large cruft of bread. You may put in an ounce of barley or lice, if you like it. Cover it clofe, and let it ftew till it is tender; takeout this herbs, fpices, and bread, and have ready fried a French roll cut in four, Di(h mc all together, and fend Z to table.

$ RoyaL

TAKE a firloin of beejf, or a large rump, bone it and be it very well, then lard rt with bacon, feafon it all over with fait, pepper, mace, cloves, and nutmeg, all beat fine, fome lemon-peel cut fmall, and fome fweet herbs; in the mean time make a ftrong broth of t;he bones.; take a piece of butter with a little flour, brown it, put in the beef keep it turning often 4ill it is brown, then ftrain the broth, put all together into a 4cot, put in a bay lef, afew truffles, and fome ox palates cut imall; coyer it clofe, and let it flew till it is tender; take out the beef, ikim off all xhe fat pour in a pint of darct, fome

ricd

MADE PLAIN AND EASY fj

Iried -oyRers an anvhovy, and fome gerkins fhred foaall $ boil pll together, pot in the beef to warm, thicken your fauce with f piece of butter rolled in flour, or mufliroom powder, or but
e’r rolled in flour. Lay your meat in the di(h, pour the fauce over it apd fei
d it to table, Thi9 may be ett either hot or cold.

j( Tongue and Vdder firceJ

FIRST parboil your tongue and udder, blanch t
)e tongue nd ftick it with cloves; as for the udder, you mud carefully raifeit, and fill it with force- mea; made with veal: firft wai4
he infide with the yolk of.an egg, then put in the forcemear tie the ends clofe and fpit them, roaft them, and hade theoi with butter; when enough, have good gravy in the di(b, an4 jfweet fauce in a ciip.

Note, for variety you may lard the udder

Xo frictifey Ntats Tingues brown.

TAKE neats .tongues, boil tnem tender, peel Aem, cut Aem into thin flices, and Uy them in freih bqtter; then pour put the buttefr, put jn as ipuch gravy as you fliall want for iauce, a bundle of fweet herbs an onion, fome pepper and fair, and a blade or two of mace, a glafs of white witie, fimmer all together half ap hour then take out your tongue, ftrain the gravy, put it with the tongue in the ftew-pan again, beat up the yolks of two egg?, a little graced nutmeg, a piece of butter b;g as a walnut, rolled in flour; (hake all together for four pr five minutes. Pifh it up and fend if to tabid.

Xo force a Tongug

BOIL it till it 1$ tender; let it ftand till it is cold, then cut hole at the root end of it, take out fome of the meat, chop it with as much beef fuet, a few pippins, fome pepper and fajit, a jiftle mace beat, fome nutmeg, a few fweet herbs, and the yolks of two egg; beat all together well in a marble mortar; ftuiF it, cover the end with a veal caul or buttered paper, roaft it
afte it with butter, and difli it up. Have for fauce good gravy, a little melted butter, the juipe of an orange or lemon, and fome grated nutmeg; boil it up, and pqur it into the dilh.

To Jlew Neats Tongues whole.

TAKE two tongues, let them ftcw in water juft to cover them for two hours, then peel them, put them in again with pint of ftrong gravy, half a pint of white wineji a bundle of

44 THE ART OF COOKERY

fweet herbs, a Kttk pepper and Adt, (bone mace, cloves 9it4 wole pepper tied in a muflin rag,s a fpoonfiji of capers cbop ped, turnips and carrots fliced, and a piece of butter rolled Itk flour; let all fteW together very foftly over a flow fire for tWQ hours, then take out the fpice and fweet herbs, and fend it to table. You may leave out the turnips and carrots, or boil them by themfelveB and lay them in a diOi, juft as you like,

7i ragoo Ox Palates.

TAKE four ox palates, and boil them very tender, clean them well, cut fome in fquare pieces, and fome long; take and make a rich cooley thus: put a piece of butter in your ftew-pan and melt it, put a large fpoonful of flour to it, ftir i( well (ill it is fmooth; then put a quart of good gravy to it, chop three flialots, and put in a gill of Lifbon, cut fome lean )iam very fine and put in, alfo half a lemon; boil them twenty minutes, then ftrain it through a fieve, put it into your pan, and the palates, with fome force-meat bails, truffles and mo rels, pickled or ffetti mufltrooms ftewed in gravy; feafoti with pepper and fait to your liking, and tofs them up five or fix mi PMtes, then difl them up. Garnifli with lemon or beet-root.

Ti fricafey Ox Ptdates

AFTER boiling your palates very tender (which you muft do by fetting them on in cold water, and letting them do foft ly), then blanch and fcrape them clean; take mace, nutmeg, cloves, and pepper beat fine rub them alt over with thofe, and with crumbs o(f bfead; have ready fome butter in a ftcw-pan, and when it is hot put in the palates; fry them brown on both fides, then pour out the fat, and put to them fome mutton or beef gravy, enough Cor fauce, an anchovy, a litt:e nutmeg, a little piece of butter rolled in flour, and the juice of a lemon t kt it finuner all together for a quarter of an hour; difh It up, and garniih with lemon.

To roaft Ox Palates.

Having boilcd your palates tender, blanch them, cut them into kes about two inches long, lard half with bacon, then have ready two or three pigeons, and two or three chickenpeepers, draw them, trufs them, and fill them with forcemeat; let half of them be nicely larded, fpit them on a bfrdfjpit thus: a bird, a palate, a fage leaf, and a piece of bacon; and fo on, a bird, a palate, a fage leaf, and a piece of bacom Tc cock’sccomb$ and lambsftones, parboiled and blanched,

lard

Made plain and easy.

45

lard then with ‘ttle bits of bcon large ojfters parboiled, and

cacb one larded with one piece of bacon; put thefe on a (kcwer,

with a licftle piece of bacon and a fage leaf between them, tie

them on a fpit and roaft them, then beat up the yolks of three

eggs, fotne nutqneg, a little fait, and crumbs of bread: bafte

thecn with thefe all the time they are roafting, and have redy

cwo fweetbreads each cut in two, (bme artichoke- bottoms cut

rnto foir and fried, and then rub the difli with fhalots: lay

rice birds in the middle, piled upon one another, and lay the

ether things all feparate by themfelves round about in the di(h,’

Have ready for fauce a pfntof good ravy, a quarter of a pint

of red wine, an anchovy, the oyfter liquor, a piece of butter

rotted in Hour; boil all thefe together and pour into the diib,

with a little juice of lemon. Oamifl) your diih with lemon.

To dnfs a Leg if Mutton a la Royalt.

HAVING taken oiF all the fat, fkin, and (hank-bone, lard it with bacon, feafon it with pepper and fait, and a round piece of about three or four pounds of beef, or leg of veal, lard ir have ready fome bog’s lard boiling, flour your meat, and give it a cdlour in the lard, then take the meat out and put it into a pot, with a bundle of fweet herbs, fome parfley, an onion ftuck with clovest two or three blades of mace, fome whole pepper, and three quarts of gravy j cover it clofe, and let it boU very foftly for two hours, meanwhile get ready a fwectbread fpitt, cut into four, and broiled, a few truffles and morels Hewed in a quarter ( a pint of ftrong gravy, a glafs of MtA wine, a few mufhrooms, two fpoonfuls of catchup, and feme afparagus-tops; boil all thefe together, then lay the mutton in the middle of the di(h, cut the beef or veal intoflices, make a rim round yourmutton with the flices, and pour the ragoo over it; when you have taken the meat out of the pot fkim all the fac off the gravy; ftrain it, and add as much to the other as wilt fill the di(h. Garniih with lemon.,

t •

A Leg of Mktton a la Haut GoAt.

LET it hang a fortnight in an airy place, then have ready fome cloves of garlic, and fhiff it all over, rub it with pepper and fait 5 roaft it, have ready fomfe good gravy and red-wine in the difl), and; fend it to table.

To roafl a Leg of Mutton with Oyjiers

Take a leg about two or three days killed, ftuff it all over Wth oyfters, ami roaft it. Gariiifh wittx horfe-radift.

To

–

4 THE ART OF COOKERY

To roaft a Lig of Mutton with Cockles.

STUFF It all over with cockles and roaft it. Garniih wlttt horfe-radiib,

A ShouMtr of Mutton en Epigram.’

ROAST it almoft enough, then very carefully take off the Ikin about the thjcknefs of a crawnpiece, and the ihank-bpne with it at the end; then feafon that fkin and ihank-bone with

Eepper and fait, a little lemon-petl cut finally and a few fweec erbs and crumbs of bread, then lay this on the gridiron, and, let it be oi a fine brown; in the mean time uke the reft of the meat and cut it like a hah about the bignefi of a (hilling; “fave the gravy and put to iy with a few fpoonfuls of ftrong gravy, half an onion cut fine, a little nutmeg, a little pepper and fait, a iittle bundle of fweet berbs fome gerkios cut very fmall, a few muftirooms, two or three truffles cut fmHll two fpoonfuls of win, either red or white, and fhrow a little flour over the meaj;: let all thefe ftew together very foftly for five or fix minutes, but be furp it does not boil; take out the fweet herbs, and put the haih iito the difti lay the broiled upon it and fend it to table.

A Harrico of Muttor.

TAKE a neck or loin of mutton, cut it into thick chops, flour them, and fry them brown in a little butter take tbem out, and lay them to drain on a fieve, then put them into a fifwpan, and cover them with gravy; put in a wliole onion,y and a turnip or two, and ftew them till tender then take out the chops, ftrain the liquor through a fieve, and fkim off all the fat; puc a little butter in the ftewpan, and melt it with t fpoo%iful of flour, ftir it well till it is fmootb then put the liquor in, and r it well all the time you are pouring it, or it will be in lumps; put in your chops and a glafs of Lin)on % have ready ibme carrot about three quarters of an inch long aid cut round with an apple-corer, fome turryps cot with a turnip-fcoop, a dozen fmall onions all blanched well; pufP them to your meat, and feafon with pepper and fait i flew them very gently for fifteen minutes, then take out’ the chop with a fork, lay them in your di(h and. pour the ragoo over it Grnifli with bet-root.

TV Trmch a Hind Saddle of Mutton .,

IT is the two chumps of the loins Cut off the ruit, dnd

carefully

MADE PLAIN AND EASY.

47

arefttflj lift tip the ∈ with a knife: begin at the broad eod but be fare you do not crack it norfake ft quite off; then take ioine flices of ham or bacon cboppe’d fine, a few trufflet, fooic young onions, fome parfley, a little thyme, fweet marjoramy. wiolr favory, a little lemonpeel, all chopped fine, a little mace and two or three ojoves beat “fine, half a nutmeg, and a. little pepper and fait; mix all together, and throw over the meat where you took off the fkin, then lay on the ikin again,, and faften it with two iioe (kcwers at each fide, and roll it ia well buttered paper. It will take two hours roailing: then, take off the paper, bade the meat, ftrew it all over with crumbi of bread, jand when it is of a fine brown take it up. For fauce take fix large ihalots, cut them very fine, put them itito a faucepan with two fpoonfuls of vinegar, and two of white wUie;, boil them for a minute or two, pour it into the difli, and gar nifli with faorferadifh.

I

Another French Way, called St. Menehout.

TAKE the hind-part of a chine of mutton, take off the fkin,’ lard it with bacon, feafbn it with pepper, fait, mace, cloves beat, and nutmeg, fweet herbs, young onions, and parfley all chopped fine; take .a large oval of a large gravy-pao, lay layers of bacon, and then layers of beef all over the bottoms lay in. the mutton; then lay layers of bacon on the mutton and then a, layer of beef, put in a pint of wine, and as’ much good gravy as will fiew it, put in a bay leaf, and two or thi’ee (halotSj coYZT it clofe, put fire over and under it, if you have a clofe pan, and let it ftand dewing for two hours; when done, take it out, firew frrymbs of bread all ovor it, and put it into the oven to brown, firain the gravy it was ftewed in, and boil t till there is juft enough for fauce; lay the mutton into a difl), pour the fauce in, and ferve it up. You muft brown it before a fire, if you have not an oven.

Cutlets a la Maintenon. A very good Dijh

TAKE a neck of mutton, cut it into chops, in every chcp muft be a long bone; take the fat off the bone, and fcrape it clean; have fome bread-crumbs, parfley, marjoram, thyme, vrinterfavory, and bafil, all chopped ffne grate fome nutmeg on it, fome pepper and fait; mix thefe all together, melt a little butter in a flew-pan, dip the chop in the butter, then roll them in theherb9, and put then in half iheets of butter • psper; leave the end of the bone bare, then broil them on •1 clear fire for twenty, minutes: fend theoi up in the paper.

4 THE kVLT Of CdOfCEfeV

i

With poverroy .fluice in a boat, madtf thu; chop f6br9vala(i fuhtj put thetn n half a gill of gravf aitttle pepper ahd (ak a a rpoonlu! of vinegar) boil them ap on minoce, then pttt it in your boat.

CtUT your rtiytt’on jn little bits as thin as you caic, ftrew a little flour over it. Have ready feme gravy (enough for faoce Wherein fweet herbs, ohion, pepper, and fait, have been boil;cd; ftrain it, put in your meat, viith a little piece of buttei’ rblled in flour, and a little fait, a (Halot cut fine, a few capers and gerkins chopped fine: tofs all together for a minatd or two; have ready fortic bread tbafled and, cut into thin fippets, lay thism round’ the difii, and pour in your hafh. Carnifh your dith with pickles and horfe-radifh.

Note, fome love a glafs of, red wine, or walnut pickle. You may put jufl what you will into a hafh. If the fippets are toafled it is better.,

‘ To drefs Pigs PettjToes.

PUT your petty- toes into a faucepan with half.a pint of water, a blade of mace, a little whole pepper, a bundle of fvfcet herbs, and an onion. Let them boil five minutes, then take out the liver, lights, and heart, mince them very fine, grate a little nutmeg over them, and (hake a little flour on them; let the feet do till they are tender, then take them out; and flrain the liquor, put all together with a little fait, and a piece of butter as big as a walnut, (bake the fauce-pan often let it fjmmer five or fix minutes, then cut fome toafted fippets and lay round the difh, lay the mince-meat and fauce in the ifiiddle, and the petty-toes fpiit round it. You may add the juice of half a lemon, or a very little vinegar.

Aficond way to roqfl a Leg of Mutton with Ojiiers.

STUFF a leg of mutton with mutton fuet, fair, pepper, nutmeg, and the yolks of eggs then roafl it, flick it all avf r with cloves, and when it is about half done cut ofF fome of the under-fid of the flefby end in Irttle bits, put thefe into a pipkin with, a pint of oyfters, liquor and all, a little fait and nace, and lialf a pint of hot water: flew them till half the liquor is wailed, then put in a piece of butter rolled in flour. fluke all together, and when the mutton is enough take it up % pour this fauce over it and fend it to tble,

. ‘ ‘ ‘ T9

To drefs a Lig of Mutton to mi like VenifcH.

Take a hm(icquarier of mutton, and cut the teg in thb’ (hape of a haunch of vcnifo.n, fav the blood of the Iheep and fieep it for five or fix hours, then take it out and roll it in three br four.fheets of white paper Well buttered on the infide, tie it with a packthread, and roaft it, bafling it witb good beefr dripping or butter. It will take two hours at a good fire, for your mutton mufl be fat and thick. About five or £nt itiirfutet; before you take it up, take ofF the paper, bafie it with a piect of butter, and (hake a little flour ovei’ it to make it haie a finp froth, and then have a iitrl good drawee gravy in a hafon,’ and fveet fauce in another. Do not garnifh with any thing.

To drefs Mutton the Turkijh way.

FIRST cut your oat into thin flroes, then wafli’ it m vU segar, and put it ilito sw pot or faucepan that ha$ a clofe coveir tt) it, put in fooie rice, whole pepper, and three or four whofe onions; let ali thefe flew together, flcimming it frequently i wfaen it is eoough take oiu the ohbns, and feafon it vriih fait toyoui p4lat8, lay the mutton in the4iih, aifd pour the lioe aod Uuor oyr it.

Not,the neck or leg ace the befl Joints to refs this way: put ia ioc a leg foiir quarts of water,’ and a quarter of a pound pf rice; to a neck two quarts of Water, and two ounces of itce To every pound of meat allpw a quartet of an hour, being clofe covered. If you put in a blade, or two of mace,’ lQda buivileof fweet herbs, it will be- a great additron. When it is juil enough put in a piece of butcer, and take care the rice do not burn to the pot. In a)l thefe thjngs you fhtould lay (kewers at the bottom of the pfot cb lay your meat on, that it may not flick.

A Skdukfip of Mutton with a recnofTwrmpU

TAIE a (hoalder of mutton, get the blade-bone take oot as neat as poflSble, and in trz pFace put! a ragoo, ont k%: tike one or tVo feet- breads, fbme cock’i-com&s;, half’ ah ounce of trufRes fome mufhrooms, a blade or two of mace, tf little pepper and fah j ftevV all thefe in’ a qularter of pint of good gravy, and thicken it viith a piece of batter roiled in” flour, or yolks of eggs, which you pleafe: let it be Oold bttfore you put it in, and fill up the place whre yoti took the booeout juft in the form it was before, and few it up tight: take a large deep flew -pan, or one of the found deep coppei

E pantf

50 THE ART OF COOKERY

I

pans with two handles, lay at the bottom thin dices of bacon, then dices of veaj, a bundle of parfly, thyme, and fwect herbs, fome” whole pepper, a blade cO two of mace, three or four cloves, a large onion, and put in Juft thin gravy enough to cover the meat j cover it clofe, and let it ftew two hour?, then takceighi’or ten turnips, pare them, and cue them into what (hape you pleafe, put thcrp into boiling water, and let them, be juft enough; throw them into a fieve to. drain, over the hot water that they may keep warm then take up the mutton, drain it from the fat, lay it in a difh, and keep it hot covered; ftrain the gravy it was ftewed in, and take ofF all the fat, put in a little fait, a glafs of white-wine, two Tpoonfuls of catchup, and a pxce of butter rolled in flour, boil them together till there is juft enough, for. fauce; then put in the turnpis, give them a boil up, pour them over the meat, and fend it to table. You may fry the turnips of a light brown, and tofs them ”up” with the fauce but chat is According to youf palate.

Note, For a change yoti may Icvc out the turnips, and add a bunch of celery cur and waflied cleah, and ftewed in a very little water, tilfit is qui:e tender, and the water almoft boiled away. Pour the gravy, as .before dlrefted, intb it, and boi’l it up till the fauce is good: or you may leave both-thefe out, and add truffles, morels, freih and pickled mufliroofhs, and artichokebottomis, …

N. B. A (houlder of veal without the knuckle, half roafted, very quick and brown, and then done like the mutton, eats well. Do not garnifh your mtitton, but garniih ybui veal with lemon.

Tajluff a Leg, or Shoulder of Mutton,

TAKE a little grated bread, fome beef-fuet, the yolks of hard eggs, three anchovies, a bit of onion, fome pepper and fait, a little thyme and winter favory, twelve oy iters, and fome. nutmeg grated; nriix all thefe together, fhred theip very fire, work them up with raw eggs like a pafte, ftufFyoui mutton under the ikin in the thickeiF place, or where you pleafe, and rOfift it: for fauce, take fome of the oyfter liquor, fome claret, one anchovy, a little nutmeg, a bit of on:on, and a few oyftcrs j itcw all thefe together, then take out your onion, IKiur fciucG under your mutton, and fend it vo table. GarniOi With harfe-raddifli

. Oxford

MADE PLAIN AND EASY;

Oxford John.

KEEP a leg of mutton till it is ftale, cut it into thin collops, and take out all the (inews and fat, feafou them with pepper and fait, a little beaten mace, and ftrew among them a little fhred parfly, thyme, and three or four fhalots; put about a quarter of a pound of butter in a (tewpan, and make it hot, put all your collops in, keep them ftirring with a wooden fpoon till they are three parts done, and then add a pint of gravy, a a little juice of lemon, and thicken it with butter rolled in flour; let rhem fimmer four or five minutes, and they wHl be enoflgh. Take care you do not let them boil, nor have theoi ready before you want them, for they will grow hard; fry feme bread fippets, and throw over and round them and fend tbeoi up hot.

Mutton Rump a la Bratji,

TAKE fix mutton rumps, and boil them for fifteen mihtites in water take them out, cut them in- to, and put them into a few-pan with’ half a pint of good gravy, a gill of white wiaej an onion ftuck with doves, a Httk fait and Cayenne pepper cover them clofe and flew them till tender; take them •ttt and the onion, fkim o£F all the fat, thicken the grvy with a Itjtle butter rolled in fliaur, a fpoonful of browning, thd juice of half a lemon; bpil it up till it is fmooth, but not too thick; put in your rumps, give therh a tofs or two, difh them up hot, Garnifh with hbrre-raddilh and beet-root.

For variety you may leave the rumps whole, and lard fix kidneys on one fide, ind do them the fame as the rumps j only not boil them, and put the rump in the middle of the diihj and kidneys round them, with faUce bvef all. The ktd heys make a pretty fde-difh of themfelve.

‘ ‘ &kJeeprRump5; with Rice

TAKE fit riimps, put them into a fteW-panj with fom inutton gravy enough to fill it; ftew them about half an hour take them up arid Tet them flaiid to coor, then put into’ the li quota qiiaf ter of a pound of rice, an onioii ftuck With tloves nd a blade or two of mace; let it boil till the rice is as thick a& a pudding, but take care it do riot flick to the bottom Which you mufl do by ftirring it often: in the mean time take
i clean ftew-pan, put a piece of butter iiito it; dip your rumps ill tfie volks of eggs beat, and then in crumbs of bread with 1

t h. t littli

it TllE ART OP COOKERY

little nutmeg, lemon-peel, and a very little tbynnc in it, fry them in the batter, of a fine brown, then take them outy lay theih in dilh to drain, pour out all the fat, and t6(s the fice hto that pan; ftir it all together for a minute or tio, thdt hy the rice into the difh, and the ratnps all round upon the rice; have ready four eggs boiled hard, cat them irrtd quarters lay them round the difli with fried parffey between Ihem, and lend it to table.

To make Lamb and RUe

TAKE a neck pr loin of lamb, half roaft ie take tC iip cut it into fteaks then take half a pound of rice boiIe4 tn a quart of water ten nainutes, put it into a. quart of good gravy )vitb two or three blades of mace, and a little nutmeg. .Do H orer a ftove or Jlow fire till the rice begins to be thick then take it oiF, flir in a pound of butter, and when thai is quite melted ftir in the yolks of fix eg
9, firft beat then take a di£h and butter it all Ove, take the ftetka and. put a little pepper and fait over them, dip them in a little iBeked butter lay theol into the difli, pour the gravy whitk cornea out of them over them, and thea the rice; beat the yolks of three eggs aik) pour all over fend k to the even, and bake it belter -thsui half an hour.

A forced Leg tf LaMr

TAKE z large leg of lamb, cut a long flit on the fcack ttAt

and take out the meat, but take grcat caie you do
i6t deface

the other fide; then chop the met freall with marrow, half a

pound of beef-fuet, fomeoyfters, an anchovy w?iiied, an onion

fofne fwcct herbs, a littJe lemon-peel, and fomebeaceic nnate and

nutmegs beat all thefe together in a mprtar, ftuffit up in the

(bape It was before, few it up, and rub it over witK the yolks

of eggs beaten, fpit it, flour ft alt over, lay it to the fire, and

bafte it with butter. An hour wli i’Offft ii You may bake it,

if you pleafe, but then you muft.bujtter the difh and lay the

butter over it t cut the loin into (!eaks, (feafon ihem “with ep-

er, fait, and nutmeg,, lemon-peel cut fine, aiid a ftvr fwect

herbs j fry them in frefh-butter. of a fine browri,” then pour ‘

but all the butter, put n a quarter of a pint of white-wine,

Ihake it about, and put iii half a pint of flrong gravy, wnere-

in good fpice has been boiled, a quarter of a pint of tyyti

and the liquor, fome muflirooms, and a fpoonful of the pickle,

a piece of butter rolled in flour, and the yolk of an egg beat j

ftir all thefe together till thick, then lay yotif ieg of lamb in

the

. f AD5 PLAIN AND EASy. 53

the ilBii and the loin round it pour the fauce o?er it, and garnifli with lemon.

To fry a Loin fjf Lamh

CUT your bmh into chopts, rub it oyer 00 both fides with the olk of an egg, and fprinkle foorve bread crumbs, a littk parfley, thyme, eafjoram, and winter fayory cbopp ‘¥ fine, and a little lemon peel chopped fifce; fry it in butter of a nice light brown, fend it up in a di£b by iifelf. Garni£ ivit a good deal of fried parfley.

AnHhir Way of frying a Nick or Loin rfLamb

CUT it into thin fleaks, beat them with a roliiAg-pin, fry than in half aint of ale, feafon them with a, little fait, and cover them ciofe % when enough, take them out of tbe pan, lay them in a plate before tbe fire to keep hot, and pour all out of the pan into a bafon; then put in half a pint of whitewine, a kw capers, the yolks of two eggs bat, with a lUtle nutmeg and a little fait; add to this the liquor they were fried in, and keep ftirring tt one way all tbe time till it is thick, thea put in the lamb, kep ftaking tbe pan for a minute or two jay the fteaks into the difli, pour the fauce over tbem, and have fome parflep in a plate before tbe fire to crifp Ganifli yor difli with chat and lemon,

To make a Ragoo of Lmh

TAKE a fiDre-quarter of lamb, cut the knuckle-bone oif Jard it witii little thin hh% of bacon, flour it, Uy it of a fine brown, and then put it into an earthen-pot or flew-pan: put to ic a quart of broth or good gravy, a bundle of herbs, a little mace, IV19 or three cWes, and a little whole pepper; cover it clofe, and let it ftew pretty faft for blf an hour; pour the liquor all out, ftrain it, keep the lamb hot in the pot till the fauce is ready. Take half a pint of oyfters, flour them, fry them brownc drain out all the fat clean tht you fried them in, ikim all the fat oF the ravy, then pour it in to the oyilers, put in n anchovy,, and two fpocfnfuls of either red or whitewine boil all together, till there is juft enough for fauce, add fone frefli muflirpoms (if you can get them) and fome pickled ones, with fpoonful of the pickle, or the juice of half a lemon. Lay vour lamb in the dMb, and pour the fauce over it Garnifli witn lemon.

E 3 Lami

54 THE ART OFCGOKERY

Lamb Cutlets fricafeed.

TAIE a ceg oflmb cut it in thin cutlets acrofs the grain, put them in a ftew-pan; in the mean time make fome good broth with the bones and (hank, &c.; enough to cover the collops, put it into the cover with a bundle of fweet herbs, an onion a little cloves and mace tied in a muflin rag, ftew them g&ntly; for ten minutes; take out the coilops, flcim the fat oiF, Und take out the Cweet herbs and mace, thicken it with butter rolled in flour, feafon it with fait and a little Cayenne pepper put in a few mufhrooms, truffles, ahd morels clean wallhed fome force meat balls, three yolks of egg’s beat up in half a pint of cream, fome nutmeg grated; keep ftirring it one way till it is thick a,nd fmooth; put in your collops, give them 4 tofs up, take them out with a fork and lay them in a dtih, pour the fauce over them. Garnifli with lemon and beet root.

l,amb Cf)ops larded,

CUT the beft end of a neck of lamb in chops, and lard one fide, feafon them with beaten cloves mace and nutmeg, a lit-

fle pepper and fait j put them into a fl:ew-pan, the larded fide uppernrioft; put in half a pint of gravyj a gill of white wine an onion, a bundle of fweet herbs, ftew them gently till tender; take the chops out, fkim the fat clean oflF, and take out the onion and fweet hcfbs; thicken the gravy with a little butter rolled in flour, add a fpoonful of browniiig, . a fpQonful

of ketchup, and one of lemon-pickle. Boil it up till it is fmooth, putjn the chops larded fide down, ftew them up gently for a minute or tvo; take the chops out, and put the larded fide uppermoft in the difli, and the fauce over them, Garnifh with lemon and pickles of any fort; you may add truflies and morels and pickled mufhrooms in the fauce if you pleafe or you piay do the chops without larding.

Lamb Chops en Caforole.

‘ CUT a lojn of lamb in chops, put yolk of egg on both fides and ftrew bread crumbs over, with a littie cloves and mace, pepper and fait mixed; fry them of nice light brown, and put them rpund in a difh clofe as you can, and leave a hole in the jmiddle to put the following fauce in: all forts of fweet herbs and parfley chopt fine, ftewed a little in fome good thick gravy, arniih with fried parfley,

MADE PLAPN AND EASY. SS

To Jlew a hamVs or Calfs Head.

FIRST wa(h it, and pick it very clean, lay it in water for

an hour, take out the brains, and with a (harp penknife care,

fully take out the bones and the tongue, but be careful you

do not break the meat; then rake out the two eyes, and take

two pounds of veal and two pounds of beef fuet, a very little

thyme, a good piece of lemon- peel minced, a notmeg grated,

and two anchovies: chop all very well together, grace two

ftale rolis, and mix all together with the yolks of four eggs:

fave enough of this meat to make about twenty balls, take half

a pint of frefti mufhrooms clean peeled and wafhedythe yolks

of fix eggs chopped, “half a pint of oyfters clean waflied, or

))ickled cockles; mix all thefe together; but firft Hew your

oyfters, put the force meat into the head and clofe it, tije h

tight with pack-‘thread and put it into a deep ftew-pan, and

put to it two quarts of g’avy, with a blade or two of mace.

Cover it clofe, and let it ftew two hours; in the mean time

beat up the brains with fome lemon peel cut fine, a little pardey

chopped, half a nutmeg grated, and the yolk of an egg; have

fome dripping boiling, fry half the brains in little cakes, and

fry the balls, keep them both hot by the fire; take half an

ounce of truffles and morels, then ftrain the gravy the head was

ftewed in, put the truffles and morels to it with the liquor, and

a few muftirooms; boil all toiether, then put in the reft of

the brains that are not fried, ftt w them togetner for a minute

or two, pour it over the head, and lay the fried brains and

balls round it. Garnifli witli lemon. You may fry about

twelve oyfters and put over.

To drefs Veal a la Bourgoife,

CUT pretty thick flices of veal, lard theip with bacon, and feafon them with pepper, fait, beaten ipace, cloves, nutmeg, and chopped parfley; then take the ftew-pan and cover the bottom with flicejs of fat bacon, lay the veal upon them, cver it, and fet it over a very flow fire for eight or ten minutes, juft to be hot and na more, then brifk up votr fire and. brown your veal on both fides, then (hake fome flour. overjt and brpvyn jt j pou-r in a quart of good broth or gravy, cover jt .clofe, and le it ftew gently till it is enough; when enpugh, take out the juices of bacon, and (kim’ ail the, fat offclean, and beat I’p the iroJks of three eggs with fome of the gravy; mix ali lotther,

E 1 and

I

iJB THE ART OF COOKERY

and keep it (lirrittg one W4iy till it is fmooth and thick, then take it up, lay your meat in the diib, and pour the fauce over it. Qarnii)l with lemon.

I • •

J dlfguifed Leg of Veal and Bacop.

LARp your veal all over with flips of bacons ail a little lemon-peel, and boil it with a piece of bacon: when enougb
fake it up, cut the bacon into flices, and have ready (ome dried fage and pepper rubbed fipe; fub over the bacon. Jay the veal in the ifli and the bacon round it, i
rew it all over with fried parflcy, and have greep fauce in cups, made thus; take twQ bandfuls of forrel pound it in a mortar, and fqqeee out the Vttice, put it into a fauce-pan with fome melted butter, a little fugar, and the Juice of a lemon Qr you may make it thus; heac two hanfluls of forre) in a mortar, with two pippins quar ‘ tered fqueee the juice out, with the juice of a lemoi; or vi pegary and fweetep it with fugar.

loiti of Veal in Epigram.

ROAST a fine loin of veal as directed in the chapter for pafting; take it up and carefully take the fliti ofFthe back part without breaking; take and cut out all the lean meat, but fnind and leave the epds whole, that it will hold the following mince meats: mince all ihe meat very fine with the kidney part, put it in a little veal gravy, enough to moiften ft with the gravy that comes from the loin put in a little pepper and fait, ibmc lemonpeel hred fine, the yolks of three eggs, a fpoonful ” of catchup, and thicjcen it with a little butter rolled in flour; give it a (hake or two over the fire and put it into the loin, and then pull the flcin over; if the flin (hould not quite cover it, give it a brown with a hot iron, or put it in an oven for fifteen minutes. Send it up hot, and garziifli with barberries and lemon.

i: • ‘

J PiJlam; of Vfol.

TAKE a netk or breaft of veal, half roaft it, then cut it Jnto fix pieces, feafon it with pepper, fait, and nutmeg: take a pound of rice, put to it a quart of broth,’ fome mace, and a little fait, do it over a ftove or very flow fire till it is thick, but putter the bottom of the difli or pan you do it in: beat up the yolks of fix eggs and ftir into i% then take a little round deepi “• dift,

MADE PLAIN AND EASY. $7

dilh, batter it, ay kmt of the rice at the bottom, then lay tht vea4 on i round heap, and cover it all over with rice, wafli it over with the yolks of eggf, and bake it an hour and a half; then open the top and poor in a pint of rich good gravy. Gar nifli with a Seville orange cut in quarters, and (end it to table hot.

Bombarded Veah

YOU muft get a fillet of veal, cut out of it five lein piecee at thick as your hand, round them up a little, then lard them very thick on the round fide with little narrow thin pieces of bacon, and lard five ihecps tongues (being firft boiled and blaached), lard there here and there with ycty litde biu of konoopetl, and make a weil-feafoned force-meat of veal, ba OMi, ham, beef-fuet, and an anchovy bc.it well; make an other tender force- meat of veal, beef-fuct, muflirooms, fpiAacb, pirfley, thyme, fweetmarjoram winter-iavory, and green onions. Sea Ami with pepper, (alt, and mace; beat it well, make a round ball of the other force-meat and ftufF in the middle of this, roll it up in a veal caulc and bake it; what is left, tie up like a Bologna-faufage, and boil it, but firft rub the caitJ with the yoJk of an egg put the larded vea into a ficw-pan with fome -good gravy, and flew it gently till it is enough;
kim qS the fat, put in fome truffles and morels, and fome mufbrooms. Your forcemeat being baked enough, lay ia the middle, the veal round it, and the tongues fried, and laid between; the boiled cut into dices, and fried, and throw all over. . Pour on them the fauce. Yuu may add artichokebottoms, fweetbreads, and cocks-combs, if you pleafe. Qar nilh with lemout

Veal R9IU.

TAKE ten or twelve little thin flices of veal, lay on them f9me force-meat according to your fancy, roll them up, and tie them juft acrofs the middle with coarfe thread, put them on a bird fpi’t, rub them over with the yolks of eggs, fl.mr them, and bafte them with butter. Half an hour will do them. Lay them into a diih, and have ready fome good gravy, with a few trufles and morels, and fome mulbrooms. Ga-nifli with lemon.

Olives of Veal the French way

TAKE two pounds of veal, fome marrow, two anchovies the yolks of two hard eggs, a few mulbrooms, and fome oyf

ters

58 THE ART OF COOKEp.V

4

ters, a little thyme, marjoram, parfley, fpinacb, lemon peeU fait, pepper, nutmeg and mace, finely beaten; take your veal caul, lay a layer of bacon and a lr of the ingredients, roll it in the veal caul, and either roaft it or bake it. An hour will do either. When enough, cut it into flices, lay it into your di(h, and pour good gravy over it. Garniih with lemon.

Scotch Colhps a la Franfoife

TAKE a leg of veal, cut it very thin, lard it with bacon then take half a pint of ale boiling, and pour ovcf it till the blood is out, and then pour the ale into a bafon; take a few fweet herbs chopped fmall, ftrew them over the veal and fry it in butter, flour it a little till enough, then pour it into a difh and pour the butter away, toaft little thin pieces of bacon and lay round, pour the ale into the flew- pan with two an chovies and a glafs of white-wine, then beat up the yolks of two eggs and ftir in, with a little nutmeg, fome pepper, and, a piece of butter; (bake all together till thick, and then pout 4c into the difli. Garnifh with lemon

To make a Savoury Dijh of Veal.

CUT large collops out of a leg of veal, fpread them abroad on a drefler, hack them with the back of a knife, and dip them in. the yolks of eggs; feafon them with cloves mace nutmeg and pepper, beat fine; make force-meat with fome of your veal, beef-fuet, oyfters chopped, fweet herbs ihred fine, and the aforefaid fpice; ftrew all thefe over your collops roll and tie them up, put them on (kewers, tie them to a fpit, and roaft them; to the reft of your force-meat add a raw egg or two, roll them in balls and fry them; put them in your difh with your meat when roafted, and make the fauce with ftrong broth, an anchovy, a ftialot, a little white-wine, and fome fpice. Let ic ftew, and thicken it with a piece of butter rolled in flour; pour the fauce into the difli, lay the meat in, and gaxniih with lemon,

Italian Collops.

PREPARE a fillet of veal, cut into thin flices, cut off the flcin and fat, lard them with bacon, fry them brown, then takf them out, and lay them in a difh, pour out all the butter, take a quarter of a pound of butter and melt it in the pan, then Orew in a large fpoonful of flour; ftir it till it is brown, and pour in three pints of good gravy, a bundle of fvejtt herb, ‘ ‘,, an4

MADE PLAIN AND EASY.

59

ind an onion, which you muft take out loon; let it boil a litde, then put in the coilops, let them ftew half a quarter of an hour, put in fome force-meat balls fried, and a few pickled mu(hrooms,c truffles and moaeh; ftir all together, for a minute or two till it is thick; and then di(h it up. Garnifli with lemon.

To do them Whiu.

AFTER you have cut your veal in thin flices, lard it wifh hacon; feafon it with cloves, mace, nutmeg, pepper and fait, Ibme grated bread, and fweet herbs. Stew the knuckle in as little liquor as you can, a bunch of fweet herbs, fome whole pepper, a blade of mace, and four cloves; then take a pint of the broth, ftew the cutlets in it, and add to it fome mulhrooms, a piece of butter rolled in flour, and the yolks of two eggs and a gill of cream j ftir all together till it is thick, and,then difli it up, Garniih with lemon.

Veal Blanqueis.

ROAST a piece of fillet of veal, cut off the (kin and nervous parts, cut it into little thin bits, put fome butter into a ftewpan over the fire with fome chopped onions, fry them a little, theQ add a duft of flour, ftir it together, and put in fome good broth, or gravy, and a bundle of fweet herbs: feafon it with fpice, ipake it of a good tafte, and tlien put in your veal, the yoJks of two eggs beat up with cream and grated nutmeg, ibnie chopped parfley, a flialot, fome lemon -peel grated, and a little juice of lemon. Keep it ftirring one way; when enough, ifli it up, ‘

J Shoulder, of Veal a la Piedmontoife.

TAKE a flioulder of veal, cut off the flcin that it may hang atone end, then lard the meat with bacon and ham, and feafon it with pepper, fait, mace, fweet herbs, parfley, and le mon-peet; cove; it again with the (kin, fiew it with gravy, and when it is juft tender take it up; then take forrel,. fome lettuce chopped fmall, and ftew them in fome butter with parfley, onions, and muflirooms: the herbs being tender put to them fome of the liquor, fome fweet breads and fome bits, of ham. Let all ftew together a little while; then lift up the ikin, lay the ftewed herbovrr and under, cover it with the ikin again, wet it with melted butter, ftrew it over with .crumbs of bread, and fend it to the. oven to browns ftrve it

hot,’

6o THE ART OF COOKJBRV

kor, wkh (othe good gniry in the 6iA. TM FOftdi ftfcv if over iirich parmcfan betiore it gbes Co cbc •¥!•

Caf’s Head Surprize.

TAKE a alP head with the fttn on, take a fliarp knift and raife off the (kin with ai much meat from the bone aa you C3n poffibly get, fo that it may appear like a whole head when fluffed, then make a foFce-meat in the following manner: take half a pound of. veal, a pound of beef-fuet, the crumb of a. two-penny loaf, half a pound of fat bacon, beat them well in a mortar, with fome fweet herbs and parfley flired fine, fome c1ove$, mace and nutmeg beat fine, fome fait and Cayenne pepper enough to feafon it, the yolks of four eggs heat up and mixt all together in a force-meat; ftuff the bead with it, and flcewer it tight at each end; then put it into a deep pot or pan, and put two quarts of water, half a pint of white-wine, a blade or two of mace, a bundle of fweet herbs, an anchovy, two fpoonfuls of walnut and muQuoom catchup, the fame quantity of lemon pickle, a little fait and pepper; lay a coarfe pafte over it to keep in the fteam, and put it for two hours 9nd a half in a (harp oven; when you take it out, lay the head in foup di(b, km off the fat from the gravy and ftraiq it thro’ a fieve into a Aewpan, thicken it With better roiled in flour, and when it has boiled a few minuies put in the yolks of four eggs well been and minced wiih half a pint of cream; hyve ady boiled fome force-meat balls, half an ounce of truffles and morels, but don’t pat them into the gravy pour the gravy pver the bead, afid garniib wiih force-meat ball$ truces, morels and mufhrooms.

Sweetbreads of Veal a la Dauphhe.

TAKE the largeft fweetbreads you can get, and lard them;

tcpen them in fuch a manner as yoa can ftufF in fofcemeat

three will make a Aiie difh: make your force-meat with a

Jarge fowl or young cock; ikin at, and pick off all the flefli;

take half a pound of fat and lean bacon, cut thefe ytvy fide

and beat them in a mortar; feafon it with an aiichcvy) fotne

iiutmeg, a little lemonpeel, a very little thyme, and fome

parfley: mix theie up with the yolks of two eggs, fill your

fweetbreads and faflen them with fine wooden iktwers; tajke

the (lew- pan, lay layers of bacon at the bottom of the pan,

feafon them with pepper, fait, mace, cloves, fweet herbs

and a large onion fliced i upon that Jay thin jQtctJ$ qf veal, and

then

MADE PLAIN AND EASY 6r

ftMfti Ity on your fweetbreads; corer it clofe, let it fttnd eighf 0r ten minutes over a flow fire, tnd then poiir m quart of bciilAg wmter or broth; cover it cfofe and let it ftew twa lottrs very foftly; then talee out the fwectbfeads, keep thenr hot ttniti the gravy, ikim all the fat off, boil it up till thete ts about half a pint, put in the fwcetbreads, and give them two or three minutes ftew in the gravy, then lay them in the diih, and pour the gravy over them. Garniib with lemon.

Another Way to dreft Sweethrgiids.

DO not put any wat or gravy into the ftew-pan but put the fame veal and bacon over the fweetbreads, and feafon a under direded cover them clofe, put fire over a$ well as under, and when they are enough, take out the fweetbreids put in a ladleful of gravy, boil it, and drain it, Ikim off all the fat, let it boil till it jellies then put in the fweetbreads tQ
glaae: lay eflence of ham in the diih, and lay the fweetbread: upon it$ or make a very rich gravy with muifarooms, truffles aad morels, a glafs of white- wine, and two fpoonfuls of catchup. Garnifli with cocks-combs forced, and Aewed 141 the gravy

Note, You may add to the firft, truffief fndreIs,.nuihrooms, cocks-combs, palates, artichoke bottoms, two fpoonfuls of white-wine, two of catchup, or juft as you pleafe.

N. B. There are many ways of dreffi(g fweetbreads: you may lard them with thin flips of bacon, and roaft them with what fauce you pleafe or you may marinate them, cut them into thin fliccs, flour theni and fry them. Serve ihem up with fried pariley, and either butter or gravy. Garnifh with lemon.

Stunitbnads sft Gorditutre

TAKE three fweetbreads ami parboil therti, takfe a (tewca and lay layers of bacon or fcam antf real, over that hy tb fweetbreads on wfth the upper fide downwards, put a layer of ‘ veal and bacon over them, a pint of veal broth, three or four bladcsoftttace, flew them gently three c)uarfers of an hour 1 take the fweetbreads out, ftrafn off the gravy through a fieva and &im; off the fat; make an aumlet of yolks of eggs in the following manner: beat up four yolks of eggs, put two in a plate, and put them ever a ftew-pan of water boiling over the Kre, put another plateovr it, and it wrll foon be done; put a little rpinacb juie info fhe ottitr hfalf, and ferve it tlie iaine

cut

6% THE ART OP COOKERY

cut it out in fprigs or what form you pUafe, and (uit it over the fweetbreads in the difli, and keep.thn as hot as you cn $ put.fome butter rolled in flour to thicken the gravy, two yoljka of eggs beat up in a gill of cream; put it over (be fire ao4 keep ftirring it one way till it is thick and finooth $ pdt it uii der the fweetbread and fend theoa up. Garnifli with lemon and beet root. .

– Calfs Chitterlings or Andomlies.

TAKE feme of the Ivgeft calf’s tuts, ckanfe them, cut them in pieces proportionable to the length of the puddings ‘ you deiign to make, and tie one endto thofe pieces; then take, fome bacon, with a calPs ‘udder and chaldron blanched, and Cut into dice or fliees, put them ihto a ftewpan and feafon with fine fpice pounded, a bay leaf, fome fait, pepper and ihalot cut fmall, and about half a pint of, cream; tofs it up, take off the pan, and thicken your mixtui-e with four or five yolks of eggs and fbme crumbs of bread, then fill up your chitterlings with the ftuflSing; keep tt warm, tie the other ends with packthread blanch and boil them like hog’s chit terlings, kt them grow cold in their own liquor before joi ferve them up; boil them over a moderate fire, and ferve them up pretty hot. Theft fort of andouilies, or puddings, muft be made in fummer, when hogs are fcldom killed.

To drefs Calfs Chitterlings curioujly.

CUT a calfs nut in dices of its length, and the thicknefs of a finger, together with fome bam, bacon, and the white of chicke()s, cut after the fame manner; put the whole into a ftew-pan, feafoned with fait, pepper, fweet herbs, ‘ and fpice c then take the gut’s cleanfed, cut and divide them in parcels, and fill them with your fltces; then lay in the bottom of a kettle or pan fome flices of bacon;ind veal, feafon them with fome pepper, fait, a bay leaf, nd an onion, and lay fome ba con and veal over them then put in a pint of witiCfWinei and let it (lew foftly, clofe covered, withfue over.andjpnder it, i the. pot or pan will allow itj then broil the.puddings on a (beet of white paper, well buttered on the infide, i,

7i drejs a Ham a la Braife

CLEAR the knuckle, take pfF the fwerd, and lay it in wa ter to fre(hen; then tie it about with a firing; take dices of bacon and beef, beat and feafon them well witti fpice and

I fwei

MADE PLAIN AND EASY. 63

fweet herbs; then lay them in the bottom of a kettle with onions, with parfnips, and carrots fliced, with fome elves and parfley; lay in your ham the fat fide uppermoft, and cover it with flices of beef, and over that with dices of bacon;, then lay on fome fliced roots and herbs, the fame as under it:,cdver it clofe, and flop it clofe with pafte; put fire both ovmand under it and let- it fiew with a very fldW Are twelve isours;. put it in a pan, drudge it well with grated bread, and brown it wjth a hot iron or put it in the oven, and hakc; k one hour: then fcrve it upon a clean napkin. Garniih with raw parfley. • ‘

Note, If you eat it hot,, make a ragoo thus: take a real fweetbread, fome livers of fowls, cocks-combs, mu(hioont$, and truffles; tois tbem up in a pint of good gravy, feafoned with fpice as you like it,, thicken it with a piece of buuer rolled ij flour, and a glafs of red wine; then brown your ham. as above, and let it Ibnd a quarter of an hour to drain the fat out; take the liquor it was fiewed in, flrain it, fkim all the fat off, put it to the gravy, and boil it up with a fpoonful of browning. It will do as well as the efience of ham. Sometimes you may ferve it up with a ragoo of crawfifb and fometimes with carp-fauce.

To roqft a Ham or Gammon.

TAKE off the fwerd, r what we call the ikin, or rind, apd lay it in lukewarm wafec for two or three hours; then lay jt iji a pan, pour upon it a quarit of canary, and let it fleep in itjojr ten or iwIve hours. When you have fpitted it, pijit fome c Iheets of.whit paper over the fat fide, pour the. canary in w()ifti it was foaked in the dripping-pan, and bade with it all the tiqip it is toafiing; when it is roafied enough, pull off the paper, and drudge.it well with crumbled bread and parfley, (bred fine; make the fire briflc, and brown it welL If you et it hot, garniih it with rafpings of bread; if cold, ferve it on a .cean napkin, and garriiih it with green parfley for a fecond courfe.

Or thus: Take off the flcin of the ham or gammon, when you have half boiled it, nd dredge it with oatmeal fifted very fine, bafte it with butter, then roafl it gently two hours; fllr up your fire and brown it quick; when I9 done difh it up, and pour broyirii gravy in the difl. Garnifh with bread rafpings. if hoti if cold garnifli with parfley,

64 THE AfiLt OF COOKEHt

To Jluff a Chine f Pork.

MAKE a fluffing of the fat leaf of pork, parfley, tbyme fagc eggs, crumbs of bread feafoa it with pepper, fatt, iba lot, and nuteneg and ftoff it thick j then roaft it gently and when it is about a quarter roafted cut the (fein in flips: and iliake your fauce with apples, lemon- peel, two or three cloves, and a blade of mace i fwecttn it with fugar, put fome butter in and have muftard in a cup.

Variout tFays of drejjing a Pig

tIRST fkin your jpig up to the ears whole, then make af good plumb-puddiitg better, with good beef fat, fruit, eggs,milk, and flour, fill thefkin, and few it up; it will IcK)k like a j)Tg; but you muft bake it, flour it very well, and rub it stU over With butter, and when it is near enqagh, draw it to tire oven’s: rriouth, rub Xx, dry, and put it in again for a few minutes; lay h in the diib, and let the fauee be fnnat gravy and butter irr the difli: cut the other part of the pig into four quarters, roaft them as you do Iamb, throw mint and parfley on it as it roafts then lay them on watercrefles, and have mint- fauce in a bafon. Any one of thcfe quarters’ will make a pretty fide diib: or take one quarter and roaft, cut the other in fieaks, and fry

– tfiem fine and brown.. Have tvit fpinach in the difli, ancf lay the roaft upon it, and the fnec in the middle. Garniftx with bard eggs and Sevrlfe oranges cut into quarters, and have ibme butter in a cop: or for change you my have good gravy in the difli, and garnifh with fried parfley and kmon; •or you may make a ragoo of fwectbreads articboke-lx)ttoms,’ truffles, morels, and good gravy, aitd pour over them. Garnifli with lemon. Either of thcfe will do for a top difr of a rft courfc. You may fricafey it white for a fecond cefttrfe at top, or a fide-diflt. . •

Yofi may take a pig, flcin him and fill him wlth force-meat made thus: take two pounds of young pork, fat and all, two pounds of veal the fame fome ttfge, thyme, parfley, a little Icmon-pcel, pepper, fait, nuce clovcsj and a nutmeg: mix’

‘ thenfi, and beat them fine in a mortar, then fill the pig, and few it up. You may either roaft or bake it. Have noching birc good gravy in the diOi. Or yoa may cut it into flices,’ an lay the head in the middle. Save the head whole with the flin on, and xoaft it by itfelf; when it is enough cut it in two nd lay it in your dilk: haVe ready fome good gravy and dried

MADE PLAIN AND EASY. 65

fage rubbed in it, thicken it with a piece of butter rolled in flour, take out the brains, beat them up with the gravy, and pour them into the difli.

Note, You may make a very good pie of it, as you may fee in the diredions for pies, which you may either make a bot torn or fide di(h. ‘ .

You muft obierve in your white fricafey that you take off the fat. Or you may make, a very good difli thus: take a qjuar ter of pig (kinned, cut it into chops, feafon them with fpice, and wa(h them with the yolks of eggs, butter the bottom of a di(h, lay thefe (leaks on the difli, and upon every (leak lay Ibme force-meat the thicknefs of half a crown, mstde thtis: take half a’ pound of veal, and of fat pork the fame quatitity thop them very well together, and beat them in a mortar fine; add fonie fweet herbs and fage, a little lemoil-peel, nutmeg, pepper, and fait, and a little beaten mace; upon this lay a layer of bacon or ham, and thn a bay leaf; take a little fine fkewer, and ftick juft in, about two inches long, to hold them together, then pour a little melted butter over them, and fend theni to the oven to bake; when they are enough lay theni in your di(h, and pour good gravy over them with mu(hrooms, and garnifh with lemon.

A- Pig in Jdly.

Cut it into quarters, and lay it into your ftew-pan, put iit bne calPs foot and the pig’s feet, a pint of Rheni(h wine, the juice of four lemons, and one quart ‘of water, three or four blades of mace two or three cloves, fome fair, and a very iittlc piece df leition peel y ftove it, or do it over a flow iire tw6 hours; then take it up, lay the pig into the difh yoU intended for it, then ftrain the liquor, and when the jelly is cold, (kini b(F the fatj and leave the fettling at the bottom. Beat up the whites of fix eggs, and boil up with the jelly about Un minutes; dnd put it through a bag till it is clear then pour the jelly bver the pigi then ferve it up cold in the jelly.

Collared Pig.

KILL a fine young roafting pig, drefs ofFthe Hair and dra; it, and wafli it clean, rip it open from one end to the other, ind take oiit all the bones;, rub it all over with pepper and fait, a little cloves and mace beat fine, fix fage leaves and fweet herbs chopt fmall; roll up your pig tight, and bind it with a filler fill the pot you intend to boil it in with foft water,

. F a bunch

66 THE ART OF COOKERY

a bunch of fweet herbt, Yome pepper-corns, fooie cloves and mace, a handful of fait, and a pint of vinegar; when the It-quor boils put in your pig; boilnt till it is tender take it up and when it is almoft cold, bind it over again put it into an . earthen pan, and pour the liquor your pig. was boiled in over it, and always keep it covered when you want it; take it out, of the pan, untie the fillet as far as you want to cut it; then cut it in (lices and lay it in your diih. Garnifii with pariley

To drefs a Pig the French way.

SPIT yoyr pig, lay it down to the fire, let it roafl till it is thoroughly warm, then cut it ofF the. fpit, and divide it in twenty pieces. Set them to ftew in half a pint of white wine, and a pint of ftrong broth, feafoned with grated nutmeg, pepper two onions cut fma,)!, and fome ftripped thyme. Let it flew ag hour, then put to it half a pint of ftrong gravy, a piece of butter rolled in flour, fome anchovie, and a fpoonful of vinegar, or muQiroom pickle: when it is enough, lay it in your di(h,’ and pour the gravy over it, then garnifh with orange and lemon.

To drefs a Pig an Pere Duillet.

CUT off the head, and divide it into quarters, lard then with bacon, feafon them well with mace, cloves pepper, nutmeg, and fait. Lay a layer of fat bacon at the boitjom of 9 kettle, lay the head in the middle, and the quartej. round thet put in a bay lef, an onion fliced, lemon, carrots, parf nips, pariley, find cives; cover it again with bon p4Jt in 9 quart ofsbrotb, ftew it over the fire for an hour, and theo tatc it up; put your pig into a ftew-pan or kettle;, pour in a bottle of white wine, cover it clofe, afid let it ftew for an hour very fofdy. If you would ierve it cold, let it ftand till it is cold then drain it well, and wipe it that it may look whitc ad lay it in a difti with the head in the middle, d the quarter round, then throw fome green parfley all over: or any one of the quarters is a pretty little difti, laid on water creftes. If you would have it hot, whilft your pig is flewing in the wine, take the firft grvy it was ftewed, and ftiajn it, fkim off iJl the fa% ‘ then take a fiveetbread cut into five or fix flices, fome trMes, niorels, and muftirooms; ftew all together till they are enough, thicken- it with the yoJks of two eggs, or a piece of butter rolled in flour, and when your pig is enough take jt out, and

‘9 . . y

I

Made plain and easy.

67

ky it in your dtfli; put the wine it was ftewcd in to the ragoo, theo pour all over the pig, and garnilh with lemon.

A Ph Matelote.

GUT aiid fcajd .your pig, cut off the head and petty-toes,

then cut your pig io four quarters, put them with the head

and toes into cold water; cover the bottom of a ftewpan with

fliccs oi bacon, and place over them the faid quarters, with the

pettyctoc8 aiid the bead cut in two. Seafon the whole with

pepper, fait, thyme, hayleaf, an onion, and a bottle of white

wine; lay over more flices of bacon, put over it a quart of wa

ter, and let it boil. Take two large eels, (kin and gut them,

and cut them about five or fix inches long; when your pig is

half done, put in youreels then boil a dozen of large craw-

ii(h, cut off the claws, and take off the fhells of the tails; and

when your pig and eels are enough, lay firft your pig and th

petty-toes round it, but do not put- in the head (it will be a

pretty difh cold) then lay your eels and craw-fifh over them,

and take the liquor they were flewed in, fkim off all the fkt

then add to it half a pint of flrong gravy, thickened with a little

piece of butter rolled in flour, and a fpoonful of browning, and

pour over it then gamifh with craw-iifh and lemon. This

ill do for a firfl courfe, or reiliove. Fry the braixc8 and lay

round, and all over the difh. %

To drefi a Pig like a fat Lamb

TAE a fatptg, cut off his head) flit and trufs him up like X lamb; when he is flit through the middle and (kinned, parboil hinv a little then throw fpme parfley over him, roaft it and drudge it. Let your fauce be half a pound of butter and a pint of cream, ftirring all together till it is fmooth; then popr it over and fend it to table.

Barbicuei Pig.

HAVINij drefl a pig ten or twelve weeks old, as if yott intended to roaft it, make a force-meat in the follojving manlier: take the liver of the pig, two anchovies, and fix fage leaves chopped fmall; put them into a ‘marlrie mortar, with the crumbs of a penny loaf, half a pint of Madeira wne, four ounces of butter, and hclf a tea-fpoonful of Cayenne ‘pepper, beat them all together to a pafle, put it into your pig’s, belly, and few it up; lay your pig down, at a good diftance, before a large brifk fire put inttc your dripping-pan two bottles of ” F 2 red

‘ c

6S

THE ART OF COOKERY

red wine, and one of Madeira, bafte it with the wine all the time it is roafiing, and when it is half roafted, put two penny loaves under the pig; if there is not wine enough put in riore, and yhen the pig is hear done, take the loaves and fauce out of the pan, and put to the fauce half a lemon, a bundle of fweet herbs, an anchovy, chopped fmall, boil it five minutes and then draw your pig when it. has roafted four hours; put into the pig’s cnouth an orange or lemon, and a loaf on each fidc; fkim off the fat, and ftrain your fauce through a fieve, and pour over the pig boiling hot; ferve it up garntflied with lemon and barberrieb; or you may bake it, only keep it bafting with wine.

To make a pretty Dijh ef a Breaft of Venifon,

TAKE half a (iound of butter, flour your vcnifon, and ffy it of a fine brown on both fides; then take it up and keep it hot covered in the difti: take, feme flour, and ftir it into the butttr till it is quite thick and brown (but take great care it do not burn), ftir in half a pound of lump-fugar beat fine and polir n as much red wine as will make it of the thicknefs of a ragoo; fquecze in the juice of a lemon,, give it a boil up, and pour it over the veniion. Do not garniih the difti, but fend it to table.

To boil a Haunch or Heck of Ventfon.

LAY it in fait for a week, then boij it in a doth well floured J for every pound of venifdn allow a quarter of an hour for the boiling. For fauce you muft boil fome cauliflowers, pulled into little fprigs, in milk and water, fome flne white cabbage fome turnips cut into dice, with fome beet- root cut into long narrow pieces, about an inch and a half long, and half an inch thick: lay a fprig of cauliflower, and fome of the turnips itiafhed with. fome cream and a little butter; let your cabbage be boiled, and then beat in a fauce-pan with a piece of butter and fait, lay that next the cauliflower, then the turnips, the.o. cabbage and io on till the difli is full; place the beet-rpot here and there, juft as you fancy; it loolfLS very pretty, and is a fine difh. Have a little melted bu’tter in a cup, if wanted •

Note, a leg of mutton cut venifon falhion, and dreflied the fame way, is a pretty difh; or a fine neck, with the fcrag cut ofl. This eats well boiled, or hafhed, with gravy and fweet fauce, the next day.

To

MADE PLAIN AND EASY.

69

. To drefs POULTRY.

To roajl a Turkey. ‘

THE befi way to roaft a turkey is to loofen the flcin on the hreaft- of the turkey, and fill it with force-meat, made thus: take a quarter of pqund of beef-fuet, as many crumbs of bread, a little lemon -peel, an anchovy, fome nutmeg, pepper, pariley, and a little thyme. Chop and beat them all well together, mix them with the yolk of an egg, and flufF up the breaft j when you have .no fuct, butter wiIJ do: or you may make your force-meat thus; fpred bread and butter thin, and grate fome nutmeg over it; when you faae enough roll it up, and ftui£ the breaS of the turkey; then roaft it of a fine brown but be fure to pin fome white paper on the breaft till it is near enough You muft have good gravy in the difh, and breadfauce made thus: take a good piece of crumb, put it into a pint of water, with a blade or two of mace, two or three cloves, and fome whole pepper. Boil it up five or fix times, then witli a fpoon take out the fpice you had before put in, and then you n)u ft pour off the water (you may boil an onion in it if you pleafe); then beat up the bread with a good piece of butter and a little fait. Or onion-fauce, made thus: ‘ take fome onions, peel them, and cut them into thin flices, and boil them half an hour in milk and water; then drain the water from c them, and beat them up with a good piece of butter; fliake a’ little flour in, and ftir it all together with a little cream, if you W it (or milk will do put the fauce into boats, and garJJifli with lemon., ‘

Another way to make fauce: take half a pint of oyfters, fttain the liquor, and put the oyfters with the -liquor into a fauee-pan, with a blade or two of mace; let them juft lump, then pour in a glafs of white wine, let it boil once, and thick en it with a piece of butter rolled in flour. Serve this up in a hafofl by itfelf, with good gravy in the di(h, for every body does not love oyfter-fauce. This makes a pretty fide-difh for fu per,, or a corner-difli of a table for dinger. If you chafe it in thedifli, add half a pint of gravy to it, and boil it up together. Thijs fauceis good either with boiled or roafied turkies or fpwls but you may leave the gravy out, adding as much but ter as will do for fauce, and garniChing with lemon.

Another bread-fauce. Take fome crumbs of bread, rubbed

through a fine cullender, put to it a pint of milk, a lUtle but

‘ 3 %

70 THE ART OF COOKERY-

ter, and fome fait, a few corns of white pepper, and an onion boil them for fifteen minutes, take out the onion and beat it up weii then tois it up, and put in your fauce-boats.

A White Sauce for Fowls or Chickenu

TAKE a little ftrong veal gravy, with a little white pep per, mace, and fait, boiled in it; have it clear from any flciii or fat; as much cream, with a little flour mixed in the cream, a little mountain wine to your liking; boil it up gently for five muntes, then flrain it over your chickens or fowls, or ia boats.

To make a mock Oyjier-faucs either for Turkies or Fowls hileef

FORCE the turkies or fowls as above, and make your fauce thus: take a quarter of a pint of water, an anchovy, blade or two of mace, a piece of lemon peel, and five or fix whole pepper-cors. Boil thefe together, then ftrain them
add as much butter with a little flour as will do for fauce; let it boil, and lay.faufages round the fowl or turkey. Garnifl with lemon.

To make Mujhroom- fauce for white Fowls of all Sorts.

TAKE a cjuart of frefli mufhrooms, well cleaned and wafh ed, cut thefn in two, put them in a ftew-pan, with a littl butter, a blade of mace, and a little fait; flew it gently for half an hour, then add a pint of cream and the yolks of tWQ eggs beat very well, and keep ftirring it til it boils up j then fqueeze half” a lemon, put it over your fowls, or turkies, or in bafons, or in a diib, with a piece of French bread firft buttered, then toafted brown, and ju& dip it in boiling waters put it in the difi), amd the mufhrooms over,

Mvjhroom’fauce for while Fowls boiled,

TAKE half a pint of cream, and a quarter of a potind of butter, ftir them together one way till it is thick; then add a fpoonful of mufliroom pickle, pickled mufhrooms, or frelh if you have them. Garhilh only with lemon.

To make Celery – fauce y either for rqafled or boiled Fowls Turkis

Partridges J or any other Game. . .

_

TAKE a large bunch of celery, waft and pare it very clean, ‘Cut it into little thin bits, and boil it fofdy in a little watet till’

It

MADE PLAIN AND EASY.

7

it is tender; then add a little boaten mace, fome nutmeg, pepper and fale, thickened with a good piece of butter rolled in flour; then boil it up, and pour in your difli.

You may make it with cream thus: boil your celery as above, and add fome mace, nutmeg, a piece of butter, as big a$ a walnut, rolled in flour, and half a pint of cream; boil them all together

To make brown CeUry-faucu

STEW the celery as above, then add mace, nutmeg, pepper, fait, a piece of butter rolled in flur, with a glafs of red wine, a fpoonful of catchup, and half a pint of good gravy; boil all thefe together, and pour into the di(h Garnilh with

le:Bon

7i Jlew a Turiey or Fowl in CeUry-fauce.

YOU muft judge according to the largenefs of your turkey or fowl, what celery or fauce you want. Take a large fowl, put it into a fauce-pan or pot, and put to it ope quart of good broth or gravy, a bunch of celery waflied clean and cut fmall, with fome mace, cloves, pepper, and all-fpice, tied loofe in a muilin rag put in an onion and a fprig of thyme, a little fait and Cayenne pepper; let thefe ftcw foftly till they are enough, then add a piece of butter rolled in flour take up your fowl, and pour the fauce over it. An hour will do a large fowl, or a fmall turkey $ but a very large turkey will take two hours to ci6 it foftly. if it is overdone or ctry, it is fpoiled; but you may be a judge of that, if you look at it now and then. Mind to take out the onion, thyme, and fpice, before you fend it to table.

Note, a neck of val done this way is very good, and will fake two hours doing.

To make ‘gg-fquce prop&for; roajied Chickens.

MELT your butter thick and fine, chop two or three hard-,, boiled eggs fine, put them into a bafon, pour the butter over them, and have good gravy in the difli.

Shalot’fauce for roajled Fowls

XAKE fix ihalots chopped fine, put them into a fauce-pan With a gill of gravy, a fpoonful of vinegar, fome pepper -and fait, -ftew them for a minute; then pour them into your difli, r put ic in fauce-boats.

‘ Fa Carrier

t I

THE ART OF COOKERY

Carrier Sauce.,

TAKE a Spaniih onion, and cut it in thin dices, put it into a deep plate, take half a pint of boiling water, with a fpoonful of vinegar, a little pjcpper and fait, and pour jt over the onion.

Sbalot fauce for a Scra of Mutton boiled.

TAKE two fpoonfuls of the liquor the mutton is boiled in, two fpoonfuls of vinegar, two or three fhalots cut fine, with a little fait; put it into a fauce pan, with a piece of butter as big as a walnut rolled in a little flour;.ftir it together, and give it a boil. For thofe, who love ftialot, it is the pitieft fauce that can be made to a fcrag of mutton.

To drefs Livers ‘with Muflirootn- fauce.

TA(C£ fome pickled or frefh muOirooms cut fmall; both if you have them; and let the livers be bruifed fine, with a good deal of parfley chopped fmall, a fpoonful or two of catch up, a glafs of white wine, and as much good gravy, as will .aiake fauce enough; thicken it with a piece of butter rolled in flour. This docs either for roafted or boiled.

A pretty little Sauce.

TAKE the liver of the fowl, bruife it with little of ther liquor, cut a little lc
;noncpeel fine, melt fome good butted, and mix the liver by degrees; give it a boil, and pour it into the di(b.

To maie Lemon-fauce for boiled Fowls.

TAKE a lemon and pare ofi’ the rind, cut it into dices, and take the kernels out, cut it intofquare bits, blanch the li-. ver of the fowl, and chop it fine j mix the lemon and liver together in a boat, and pour fome hot melted butter on it, and Itir it up. Boiling of it will make it go xo oil.;

A German way of drejjing Fowls.

TAKE a turkey or fowl, fluff the breaft with virhzt forcemeat you like aind fill the body with roafied chefnuts peeled. Roafl it, and have fome more roafled chefiiuts peeled, put them n half a pint of good gravy, with a little piece ofbutter rolled in flour i boil tbefe together, with fome fmall turnips and fau.

fagcf

MADE PLAIN AND EASY. 73

I _

fave cut in flices, and fried or boiled. Garnifl) with chdhuts. You may leave the turnips out. Note, You may drefs ducks the fame way.

To drejs a Turkey or Fowl to perfe£Jion.

BONE them and make a force-meat thus: take the flefli of a fowl, cut it fmalj, then take a pound of veal, beat it in a inortar, with half a pound of beef-fuet, as much crumbs of bread, fume muflirooms, truffles and -morels cut fmall, a ftw fweet herbs and pariley, with fome nutmeg, pepper, and fait, a little mace beaten, fome Jemon peel cut fine; mix all thefe together, with the yolks of two eggs, then fi!l your turkey and roaft it. This will do for a large turkey, and fo in proportion for a fowl. Let your fauce be good gravy, with muh looms, truffles,, and mv)rel$ in it r then garniih with lemon, M f or variety fake you may lard your fowl or turkey.

Tojiew a Turkey brown.

TAKE your turkey, after it is nicely picked and drawn, fill the (kin- of the breaft with force-meat, and put an anchovy, alhalot, and a little thyme in the belly, lard the breaft with bacon, then put a good piece of butter in the (lew-pan, flour thjB turkey, aiid fry it juft of a fine brown; then take it out, and put it into a deep flew- pan, or little pot, that will juft hold it, and piit in, as much gravy as will barely cover it, a glaif of 3vhite wine, fome whole pepper, mace, two.or three cloves and a little bundle of fwett herbs; cover it clofe, and ftew it for an hour, then take up the turkey, and keep it hot covered by the fire, and boil the fauce to about a pint, ftrain it off, add the yolks of two eggs, and a piece of butter rolled in flour J ftir it till it is thick, and then lay your turkey in the di(b, and pour your fauce over it. You may have ready fome little French loaves, about the bignefs of an egg, cut ofF the tops, and take out the crumb then fry them’of a fin brown, fill them with fiewed oyfters, lay them round the di(b, and garniih with lemon.

To Jim a Turkey brown the nice way.

BONE it, and fill it with a force-meat made thus: take the flefh of a fowl, half a pound of veal, and the flefli of two pigeons, with a well pickled or dry tongue, peel it, and chop it all together, fhen beat in a mortar, with the marrow of a beef

)cone, or a pound of the fat of a loin of vfeal: fcafoh it with

••”’

two

74

THE ART OF COOKERY

two Of three bUdes of mace, two or three doves, and half a nutmeg dried at a good diftance from the fire, and pounded with’a little pepper and fait: mix all thefe welf together, £U your turkey, fry them of a fine brown, and put it into a little pot that will jufl hold it i lay four or five fkewers at the bottom of the jot, to keep, the turkey from flicking; put in a quart of good beef and veal gravy, wherein was boiled fplce and fweet herbs, cover it clofe, and let it flew half an hour % then put in a glafsof white wine, one fpoonfui of catchup, a large fpoonful of pickled mufhrooms, and a few frelh ones, if you have them, a few truffles and morels, a piece of butter’as big as a walnut rolled in flour; cover rt clofe, and let it ftew . half atx hour longer; get the litde French rolls ready fried, take fome oyfters, and ftraln the liquor from them, then put the oyfters and liquor into a fauce-pan, with a blade of mac, a little white wine, and a piece of butter rolled in flour; Uc them ftew till it is thick, then fill the loaves, lay the turkey in the diih, and pour the fauce over it. If there is any fat on the gravy take it ofF, and lay the loaves on each fide of the turkey. Garhifh with lemon when you have no loaves, and take oyfter dipped in butter and fried.

Note, The fame will do for any white fowl

j Fo%ul a la Braife’.

TRUSS your fowl, with the leg turned into the belly, fea fon it both infide and out, with beaten mace, nutmeg, pepiper and fait, lay a layer of bacon at the bottoqn of a deep ftew-pan, then a layer of veal, and afterwards the fowl, then put in aii onion, two -or three cloves ftuck in a little bundle of fweet herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a thirJ of beef, cover it cloie, and let it flrand over the fire fortwo or three minutes, then pour in a pint of broth,- or hot water; cover it clofe, and let it flew an houi-j afterwards take up your fowl, flrain the fauce, and after you have fkimmed ofFthe tat, boil it down till it is of a glas, then put it over the fowl. You may add juft what you’pleafe to the fauce. A ragoo of fweet- breads, cock’s- combs, truffles, and morels, or mufhrooms, with force-meat balls, look very ry pretty, or any of the fauces above.

To force a FowL

TAKE a good fowl, pick and draw it, flit the (kin down the back, and take the liefh from the bones j
mince it very

fmalL

• MADE PLAIN AND EASY. 75

finally and- mix it with one pound of beef- fuet Ihred, a pint of large oyfterft chopped, two anchovies, a (balot, a little grated bread, and fome fweet herbs; (bred all this very well, mix them together, and make it up with the yolks of eggs; then turn all thefe ingredients on the bones again, and drafw the ∈ over again; then few up the back, and either boil th€ fowl in a bladder an hour and a quarter, or roaft it i ‘then flew fome more oyftets in gravy, bruife in a little of your force meat, mix it up with a litde frefli butter, and a yry little 0our; tbeo give it a boil, lay your fowl in the diih, and pouf the fauce oyer it, garnifhing witli lemon.

Tp roaft a Fowl with ChefnuU

FIRST take fome chefnuts, roaft them txy carefully, fo at Aot to burn them;,take off the Ikin and peel chem; take about a dozen of them cut fmall, and bruife them in a mortar par boil tfie liver of the fowl, bruife it, cut about a quarter of a ‘ pouad of hajh or bacon, and pound it; then mix them all tojgcther with a good deal of parfley chopped fmall, a little fwtct perbs, fome mace, pepper, fait, and nutmeg; mix thefe together and put into your fowl, and roaft it. The beft Way of doing it is to tie the neck, and hang it up by the legs to roaft with a ftring, and bafte it with butter. For fauce, take the reft of the chefnuts peeled and fkinned; put them into fome good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour; then tajce up your fowl, lay it in the difh, and pour in the fauce. Garnifh with lemon

Pullets a la Sainte Menehout.

AFTER having truiTed the legs in the body, flit them along the back, fpread them open on a table, take out the thighbones, and beat them with a rolling-pin; then feafon them with pepper, fait, mace, nutmegs and fweet herbs; after that take a pound and a half of veal, cut it into thin flices, and lay it in a ftew-pan, of a convenient fize, to ftew the pullets in: cover it, and fet it ovr a ftove or flow fire; and when it begins 0 cleave to the pan, ftir in a little flour, fliake the pan about till it be a little brown; then pouj in as much broth as wilt flew the fowls, ftir it together, put in a little whole pepper, an jonioo, and a little piece of bacon or bam; then lay in, your fowls, cover them clofe, and let them ftew half an hour j then take them out, lay them on the gridiron to brown on the in fide; then lay them before the Are to do on the outfide; ftrew

them

76 THE ART OF COOKERY

thjcm over with the yolk of an egg, fooie crumbs of bread, ancf bafte them with a little butter: let them be of a fine brown, and boil the gravy till there is about enough for fauce; ftrain it, put a few m.uflirooms in, and a little piece of butter rplled in flour; lay the pullets in the diih, and pour in the fauce. G.arnKh with lemon.

Note You may brown them in the oven, or fry theip, which you pleafe.

Chicken Surprize.

IF a fmall di(h, one large fowl will do; roaft it, and take the lean from the bone; cut it in thin flices, about an inch long, tofs it up with fix or feven ipoonfuls of cream, and a pieco of butter rolled in flour, as big as a walnut. Boil h up snd fet ft, to cool; then cut fix or feven thin flices of bacon round, place them in a petty-pah and- put fome force-meat on each fide; work them up in the form of a French roll, with a raw egg in your hand, leaving a hollow plaice inthe middle; put in your fowl, and cover them with fome of tjie me forcemeat, rubbing; them fmooth with your hand and a raw egg; make them of the height and bignefs of a French roll, and throw a little floe grated bread over them. Bake them three quarters, or an hour, in a gentle oven, or under a baking cover, till they come to a fine brown, and place them on your mazarine, that they may not touch one another but place them fo that they may not fall fiat in the baking; or you may form them on your table with a broad kitchen knife, and place them on the thin2 you intend to bake them on. You may put the leg of’ a chicken into one of thje loaves you intend for the middle. Let your fauce be gravy, thickened with butter and a little juice of lemon. This is a pretty fide-difh for a firfl courfe, fummer or winter, if you can get them.

Mutton Chops in Difguifi.

TAKE as many mutton-chops as you want, rub nem with pepper, fait, nutmeg, and a little parfley; roll each chop in half a (heet of white paper, well buttered on the infide, and . rolled on each end clofe. Have fome hog’s lard, or beef- drip- . ping, boiling in a ftew-pan j put in the fieak$, fry them of a,fine brown, lay them in your di(h, and gamifli with fried parfley j throw fome all over, have a little good gravy in a cup’5 but lake great care you do not break the paper, norhav?, any fat in the difii but let them be well drained.

Chickent

MADE PLAIN AND EASY. t

Chickens roafted with forameat and eucumiers

TAKE two chickens, drefs them very neady, break the breaft-bone; and make force-meat thus: take the flefli of a fowl, ahd of two pigeons, with fome flices of ham or bacon; cho
i them all well together, take the crumb of a penny-loaf foaked in milk and boiled, then fet to cool; when it is coo! mix it all together; feafon it with beaten mace, nutmeg, pepper, and a little fait, 9 very little thyme, fome parfley, and a little lemon-peel, with the yolks of two eggs j then fill your fowls, fpit them, and tie them at both . ends; after you have papered the breaft, take four cucumbers, cut them in two, and lay them in fait and water two or three hours before; then dry them, and fill them with fome of the force-meat (which you mufl takecare to fave), and tie them with a packthread; flour them, and fry them of a fine brown; when your chickens are enough, lay them in the di(h, and untie your cucumbers; but take care the meat do not come out ) then lay them round the chickens, with the flat fide downwards, and the narrow end upwards. You mufl have fome rich fried gravy, and pour in to the difh; then garnifh with lemon.

Note, One large fowl done this way, with the cucumbers laid round it, looks pretty, and is a very good difh.

Chickens a la Braife.

YOU muft take a couple of fine chickens, lard them, and ftzfon theni with pepper, felt, and mace; then lay a layer of veal in the bottom of a deep flew- pan, with a flice or two of bacon, an onion cut to pieces, a piece of carrot, and a layer of beef; then lay in the chickens with the breaft downward, and a bundle of fweet herbs; after that, a layer of beef, and put in a quart of bfoth or water; cover it clofe, let it ftew very foftly for an hour, after it begins to iimmer. In the mean time, get ready a ragoo thus: take a good veal fweetbread, or two, cut them fmall, fet them on the fire, with a very little broth or water, a few cock’s-combs, truffles, and morels, cut fmall with an oxpalate, if you have it; flew them 11 together till they are enough; and when your, chickens are done, take them up, and keep them hot; then ftraip the liquor they, were ftewed in, fkim the fat off, and pour into your ragoo; add a glai of red. wine, a fpoonful of catchup, and a fe ftiufhrooms; then boil all together, with a few artichoke- bottoms cue in fouT) and afparagustops If your fauce is not

thick

tut AitT dP Cc)OItERY

thick enough, take a little pice of butter rolled in flour anct ihen enough, lajr your chickens in the difli, and pour the ra goo over thttn OarniQi with lemon.

Or you may make your fauCe thus: take the gravy the fowls were newed in, ftrain it, fkim oUt the fat; have ready half si pint of oyfters, with the liquor ftrained-; put them to your gravy, with a glafs’of white wine, a good piece of butter rolled in flour s then boil them all together and pour over your fowls. Garnifli with lemon.

To marinate PowU.

TAKE a fine large fowl or turkey, raife the &iii; from tbcr breaft-bone with your finger; then take a veal fweetbrcia nd cut it fmall, a few oyfters, a few muflirooms, an anciovy fome pepper, a little nutmeg, fome lemon-peel, and a littW thyme chop all together- fmalj, and mix it with the yolk of an egg, fltuiF it in between the (kin and the fleih; bul tale grat care you do not break the (kin i and then ftuff what pyfters you pleafe intcthe body of the fowl You may lard the bieA of the fowl with bacon, if you chufe it. Paper the breiiifl; ao4 road it. Make good gravy, and garniih with kqioiu Yoil ipay add a itw muihrooms to the fauce

7i broil Chickens,

SLIT them down the back, and feafod them with peppef and fait; lay them on a very clear fire and at a great diftance. Iet the infide lie net the fire till it is above half done; then turn them, and take great care the jGiefhy fide do not burnj a
id Jet them be of a fine brown. Let your fauce be good gravy, with mufliroams, and garoifli with lemon and the livers broiled, the gizzards cut, flafhed, and broiled with pepper and fait.

Or this fauce: take a handful of fofrel dipped in boiling water, drain it, and have ready half a pint of good gravy, a ihalot (bred fmall, and fome pariley boiled very green; thicken it with a piece of butter rolled in flour, and add a glafs of red wine; then lay your fprrel in heaps round the fowls, and pouf the fauce over them. Garnifh with lemon.

Note, You may make jufl: what fauce you fancy

Pulled Chickens.,

TAKE three chickens, boil them jufl fit for eating, but iKrt too much s when they are boiled enough, flay all the ∈ pff

y and

MADE PLAIN AND EASY. 79

tnd take the white fle(h off the bones, pull it into pieces abovt as thick as a large quill, and half as long as your finger Have ready a quarter of a pintof good cream, and a piece of freih butter about as big as an egg; ftir them together till the butter is all melted, and then put in your chicken with the gravy that caoie from them; give them two or three tofles round on the fire, put them into a di(h, and fend them up hot.

Note, The legs, pinions, and rump muft be peppered and falted, done over with the yolk of an egg and bread crumbs, and broiled on a clear fire; put the white meat, with the rump, in the middle, and the legs and pinions round.

A prttty wayrfjlewing Chickens.

TAKIE two fine chickens, half boil them, then take thenj ipln a pewter, or filver di(h, if you have one cut up your fowls, and feparate alt the joint-bones one from another, and then take out the breaft-bones. If there is not liquor enough from the fowls, add a few fpoonfuls of the water cbey were boiled IP, put in a blade of mace, and a little (alt i cover it dofe with another difli; fet it over a ftove, or chafing-difh of coats; let it ftew till the chickens are enough, and then fend tlicm hot to the table in the fame difli they were fie wed in.

Note, This is a very pretty difli for any fick perfon, or for a lying-in lady. For change it is better than butter, and the faucc is very agreeable and pretty.

N. B. You may do rabbits, partridges, or moor-game this way. ‘

Chickens Chiringrate.

CUT off their feet, break the breaft-bone flat with a rolling-pin; but take care you do not break the (kin; flour them, fry them of a fine brown in butter, then drain all the fat out of the pan, but leaive the chickens in. Lay a pound of gravy beef, cut very thin, over your chickens, and a piece of veal cut very thin a little mace, two or three cloves, fome wholepepper, an onion, a little bundle of fweet herbs, and a piece of carrot, and then pour in a quart of boiling water; cover it elofe, let it dew for a quarter of an hour then take out the ctiickens and ksep them hot: let the gravy boil till it is quite rich and good; then ftrain it off and put it into your pan again, with two fpoonfuls of red wine and a few muflirooms; put ill your chickens to heat, then take them up, lay them into your difb, and pour your fauce over them. Garnifli with lemon and a few flices of cold ham broiled.

Note,

to THE ART OF COOKERY

Note, You may fill your chickens with force-meat, and hf them with bacon, and add truffles, morels and fWeetbreadsj cut fmall; but then it will be a very high difh..

Chickens toiled with Bacon and Celery

BOlL two chickens very white in a pot by themfelves, anq a piece of ham, or good thick bacon;.boil two bunches of cd lery tender; then cut them about two inches, long, all tt white part; put it into a fauce-pan with half a pint of preatn m piece of butter rolled in flour, and fome pepper and fait; fet it on the fire, and (hake it often: when it is thick and fine, lay your chickens in the diOi, and pour your fauce in the mid- die, that the celery may lie between the fowls; and garnifii the difh all roun,d with flices of ham or bacon.

Note, If you have cold ham in the houfe, .that, cut into Sices and broiled, does full as well, or better, to lay round the dilh.

Chickent with Tonues. A good Dijh fot a gtedi deal of CofHpdHym

TAKE fix fmall chickens, boiled Very white, fix hogs tongues boiled and peeled, a cauliflower boiled very white in milk and water whole, and a good deal of fpinach boiled green; then lay your cauliflower in the middle, the chickens clofe all round, and the tongues round them with the roots outward 4Dd the fpinach in little heaps between the tongues. Garnifh with little pieces of bacon toafted, and lay a little piece oh each of the tongues

Scotch Chickens.

, FIRST wafh your chickens, dry them in a clean cloth, and linge them; then cut them into quarters; put them into a flew- pan or (aucepan and juft cover them with water; put in a blade or two of mace, and a little bundle of parfley; cover them clofe, and let them flew half an hour; then chop half n handful of clean wafhed parfley, and thj-ow in, and have ready fix eggs, V whites and all, beat fine. Let your liquor boil up and pour the eggs all over them as it boils.; then fend all to.-c gether hot in a deep difh, but take out the bundle of parfley firft. You muft be fure to (kirn them welj before you put ia your mace, and the broth will be fine and clear.

Note, This is alfo a very pretty difh for fick people; but the Scotch gentlemen are very fond of it

MADE PLAIN AND ESY, 8t

To fiew Chickens the Dutch way

. TAKE two chickens, trufs them as for boiling; beat fine fix cloves, and four blades of mace, a handful of parfley hrcd jRoe, fome pepper nd fait; mix all togiether, and put into the jnfide of your chickens; finge them and flour them j piit them into a ftew-pan j clarify as much butter as will cover them; flew them gently one hour; put them into a china, bowl With the butter and fdnd them up hot

•: djew aickehs.

TAKl two chickens, cut them into quarters, wafli them clean, and then put them into a fauce-pan $ pOt tothem a quarter of a pint of water, half a pint of red wine fome mace, pepper, a bundle of fweet herbs, an onion, and a few rafpings; cover them clofe, let them ftew half an hour j then take apiece of butter about as big as an egg, rolled in floury put in, and cover it clofe for five or fix minutes; fliake the fauce-4)aii about, then take out the fweet herbs. and. onion. You itiay take the yolks of two eggs, beat and mixed with them if yott do not like it, leave them out; Garnifh With lemon

Ducks Alaniode.

TAKE two fine ducks, cut them into quarters, fry them In ibutter a little brown J then pour out all the fat and throw little flour over them, and half a pint of good gravy, a quarter of a pint of red wine, two flialots air anchovy, and a bun die of fweet herbs j cover them clofe, and let them flew a quarter of an hour; take out the herbs, fkim ofF the fat, and kt your fauce be as thick as cream fend it to table, and garniih with lemohi

‘to drefi a TFild Dtick the hiji way.

. FIRST half roaft it, then lay it in a difli, carve it, but leave the joints” Hanging toeethcr; throw a little pepper and fait, and fqueeze the juice oT a lerhon over it; turh it on the bread, and prefs it hard With a plate, and add to its own gravy two or three fpoonfuls of good gravy j cover it clofe with another difh, ahd fet it dver (fove ten minutes; then fend it to table hot in the di(h it was done in, and garniih with lemon. You rriay add a little red Wirie, and a fhalot cut fmall, if you like it I but it is apt to make the duck at hard,unlefs you firft heat the wine, and pour it in juft as it is done

, O Jnotbet

8a tut ART OF COOKERY

Jamihir way to drefs a J’Tild Duck,

TAK£ a wild duck, pat fomc “pepper and fait in the rofide, akid half roaft it; have ready the following iauce: a gijl of good gravy, arid a gill of red wine; put it in ‘a ftew-pan with three or four (halots cut fine; ‘boil it up; then cut the duck in fmall pieces, knd put it in with a little Cayenne pep per and fait; be (Tar’efui to pat in 11 the gravy that comes om the duck; flmmer it for three minutes, and fqueeze in a Se ville orange; if no orange, a jemon; put it in the dilh, and garnifli with lenion.

Ji boil a Dud or a Rabbit with Onionr.

BOIL ycnir duck, or rabbit, in a good deal of watery fure to fkim your water; for there will always rife a fcum which, if it boils down, will difcolour your fowls, &c.; They Will take about half an hour boiling. For fauce, your onions muft be peeled, and throw them into water as you peel them f then cut them into thin ilices, boil them in milk and water, and flcihi the liquor. Half an hour will boil them. Throw them into a clean fleve to drain; chop them and rub them through a cullender; put them into a fauce-pan, (hake in a l;tie flour; put to them two or three fpoonfuls of cream, a jgood piece of butter; ftew all together over the fire till they are thick and fine; lay the duck or rabbit in the difh, and pour the fauce aU over: if a rabbit, you muft pltick out the jaw-bones, and ftick one in each eye, the fmall end inWards.

Or you may make this fauce for change: take one large onion, cut it fmall, half a handful of parfley clean waihed and picked, chop it fmall, a lettuce cut fmall, a quarter of a pint of good gravy, a good piece of butter rolled in a little flour;, add a little juice of lemon a little pepper and fait;, let all flew together for half an hour; then add two fpoonfuls of red wine. This fauce is mod proper for a duck; lay your duck in ths difh, and pour your fauce over it.

To drefs a Duck with Green Peas.

PUT a deep ftew-pan over the fire, with a piece of frcft butter; finge your duck and flour it, turn it in the pan two or three minutes; then pour out all the fat, but let the duck

jremain in the pan; put to it a pint of good gravy, a pint of peas, two lettuces cut fmall, a fmall bundle of fwect herbs, a

clittle pepper and fait; cover them clofe, and let them flew for

MADE PLAIN AND EASY. 83

hilt an hour; now and then give the pan a fliake 1 when thty iire juft done, gfate in a little nutmeg, and put in a very littte beaten mace, and thicken it either with a piece of butter rolled in flourj or the yolk of an egg beat up with two or three fpoon fttis of cream; fliake it all together for three or four minutes, take out the fweet herbs, lay the duck in the difli, and pour the fauoe over it Vou may garniih with boiled mint dioppcciy or let it alone

Ji Jres 4 Duct with Cucumpirsm

TAKE three or four cucumbers, pare them take out the feeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two” large onions peeled and diced; then do your duck as above; then take the duck out’ and put in the cucumbers and onions, firft drain them in a cloth let them be a little bfown; (hake a little flour over them. In the mean time let your duck be ftewing in the fauce-pan with a -pint of gravy j for a quarter of an hour then add to it the cucumbers X and onions, with pepper and fait to your palate, •a good piece of butter rolled in flour and two or three fpoonfuls of red wine; ihake all together, and let it ftew for eight jor ten aiinutes; then take up your duck, and pour the fauce over it.

Or you may roaft your duck, and make this (auce, and pour nver it i but then half a pint of gravy will be enough

Tc drefs a Duck a la Braifi

Take a duck, lard it with little pieces of bacon, feafon it infide and out with pepper and fait; lay a layer of bacon, cut thin,’ in the bottom of a ftew-pan, and then a layer of lean .beef, cut thin 5 then lay your duck with fome carrot, an onion, a little bundle of fweet herbs, a blade or two of mace, and a thin kyer of beef aver the duck; cover it clofe, and it over a flow fire for eight or ten minutes; then take off the cover and ihake in a little.flour, give the pan a (hake, pour in a pint of fmail broth, or boiling water; give the pan a (hake or two, -cover it clofe again, and let it ftew half an hour; then take off the cover, take out the duck, and keep it hot; v let the fauce boil till there is about a quarter of a pint, or a little better; then ftrain it, and put it into the ftew-pan again, wirh a filafs of red wine; put in your duck, (hake the pan, and let it Sew fojir or five minutes
then lay your duck in the difb, and pour – the fauce over ic, and garni(h with lemon. If you love

G 2 your

84 THE ART OF COOKERY

I

your duck very high, you may fill it with the following irigr-

dients: take a veal fweetbread cut in eight or ten pieces, a few

truffles, feme oyfters, a few fweet herbs and parfley chopped

fine, a little pepper, fait, and beaten mace; fill your duck with

.the above ingredients, tie both ends tight, and drefs as above.

Or you may fill it with force-meat made thus: take a little

jciece of vel, take all the ikin and fat ofF, beat it in a mortar,

with as much fuer, and an equal quantity of crumbs of bread,

a few fweet herbs, fome parfley chopped, a little lemon- peel,

pepper, fait, beaten mace, and nutmeg, and mix it up with

the yolk of an egg.

You may (lew an ox’s palate tender, and cut it into pieces with fome artichoke bottoms cut into four, and toflfed up in the fauCe. You may lard your duck, or let it alone juft as you pleafe: for my part I thnk it beft without.

To boil ducks the French way.

LET your ducks be larded, and half roafted then take them ofF the fpit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, fome chefnuts, firft roafted and peeled, half a pint of large oyfiers, the

vliquor ftrained, and the beards taken oiF, two or three little onions minced fmall, a very little ftripped thyme, mace, pep-

‘per, and a little ginger beat fine; cover it cipfe, and let them ftew half an hour over a flow fire, and the cruft of a French roll grated when you put in your gravy and wine. When they are enough, take them up, and pour the fauce over them

To drefs a Goofe with Onions or Cabbage •

SALT the goofe for a week, then boil it. It will take an hour. You may either make onion-fauce, as we do for ducks, or cabbage boiled, chopped, and ftewed in butter, with a little pepper and fait; lay the goofe in the difb, and pour the fauoe overJt. It eats very good with either.

DireSiions for roajiing a Goofe. TAKE fome fage, wafh and pick it clean, and an onion; chop them very fine with fome pepper and fait, and put them into the belly; let your goofe be clean picked, and wiped dry with a dry cloth, infide and out; put it down to the fire, and roaft it brown: one hour will roaft a large goofe, three quarters of an hour, a fmall one. Serve it in your difli with fome brown gravyj apple-fauce in a boatjnd fome gravy in anoth.

MADE PLAIN AND EASY.

Is

A Green Gooje,

m

NEVER put any thing but a little pepper and fair, unlefs defired; put gravy in the di(h, and green fauce in a boat, made thus: take half a pint of the juice of forrel; if no fqrrel, fpinach juice: have ready a cullis of veal broth, about half a pint, fome fugar, the juice of an orange or lemon; boil it up for five or fix minutes, then put your forrel juice in, and juft boil it up. Be careful to keep it ftirring all the time or it vill curdle then put it in your boat

To dry a Goofe.

GET a fat goofe, take a handful of common fait, a quarter of an ounce of falt-petre, a quarter of a pound of coarfe fugar; mix all together, and rub your goofe vry well; let it lie ia this pickle a fortnight, turning and rubbing it every day; then roll it in bran, and hang it up in a chimney where wood-fmoke is, for a week. If you have not that conveniency, fend it to the baker’s; the finoke of the oven will dry it.: or you may hang it in your own chimney, not too near the fire, but make a fire under it, and lay horfe-dung and faw-duft on it, and that will fmother and finoke-dry it; when it is well dried keep it in a dry place; you may keep it two or three months, or more: when you boil it put in a good deal of water, and be fure to fkim it well.

Note, You may boil turnips, or cabbage, boiled and ftewed in butter, or onion- fauce.

To drefs a Goofe in ragoo.

m

FLAT the breaft down with a cleaver, then prefs it down with your hand, fkin it, dip it into fcalding water; let it be cold, lard it with bacon, feafon it well with pepper, fait, and a little beaten mace; then Hour it ail over, take a pound of good beef-fuet cut fmall, put it into a deep ftew-pan, let it be melted, then put in your goofe; let it be brown oh both fides; when it is brown put in a quart of boiling gravy, an onion o
two, a bundle of fweet herbs, a bay-leaf, fome whole pepper, and a few cloves; cover it clofe, and let it ftew foftly;ili it i tender. About an hour will do it, if fmall; if a large one, an hour and a half. In the mean time make a rac;oo: boil fome turnips almoft enough, fome carrots and onions quite, enough; cut your turnips and carrots the fame as for a harrico of mutton, put them into a fauce-pan with half a pint of

G 3 good

$6 THE ART OF COOKERY

good beef gravy, a little fiepper and fait, a piece of butter rolU cd in flouft and let this ftew all together a quarter of an hour Take the goofe and drain it well then lay it in the difii, and pour the ragoo over it.

Where the onion is dilliked, leave it out. Yoit may add cabbage boiled and chopped ftnall.

Take a large fine goofe, pick it clean, ikln it, bone it nicely, take the fat off; then take a dried tongue, boil it, anct peel it: take a fowl, and do it in the fame manner as the goofe; feafon it with pepper, fait, and beaten mace, roll it round the tongue; feafon the goofe with the fame $ put the tongue and fowl in the goofe; put it into a little pot that will juft hold it; put to it two quarts of beef gravy, a bundle of fweet btrbs and an onion; put fome dices of ham, or good baconj between the fowl and goofe; cover it clofe, and let it ftew an hoar over a good fire; when it begins to boil, let it do very foftly; then take up your goofe, and flim oS all the fat
ftrain it, put in a glafs-of red wine, two fpoonfuls of catchup, a veal fweetbread cut fmall, fome trufQes, morels, and mu£hrooms, a piece of butter rolled in flour, and fome pepper and fait, if wanted; put in the goofe again, cover it clofe, and let it ftew half an hour longer; then take it up and pour the ragoo oyer it. Garnifh with lemon.

Note, This is a very fine difli. You muft mind to fave the bones of the goofe and fowl, and put them into thgrav wheq It is firft fet on; and it wil be better if you roll fome beefr marrow between the tongqe and the fowl, and between the fowl and jgoofe, it will make them mellow and eat fine. Yoq may add fix or feven yolks of hard eggs whole in the difli they are a pretty addition. Take care to ikim oiFthe fat.

N. B. The beft method to bone a goofe or fowf of any fort

IB to begin at the breaft, and take all ofF the bones without

cutting the back; for when it is fowed up, and yoti come tq

ficw it, it generally burilrs in the back, and ipoifs tie ibape of it

Tq JiiW Giblets

LET them be nicely fcalded and picked, cut the pinion in two; cut the )sead, and the neck, and legs in two, and the gizzards in four; waih them very clean, put them into a ftew? pan or foup-pot
with (hfee pounds of (crag of veal, juft co?

MADE PLAIN AND EASY, 87

them hh water; let them boil up, take all the fcum clean ‘ ‘ oiF; then put three onions, two turnips, one carrot, a little thyme and parfley, ftew them till they are .tender, ilraui thpoi through a fieve, wafh the giblets clean with fome warm water out of the herbs, ‘&c.; then take piece of butter as big as a large walnut, put it in a ftewpan, melt it, and put in a large fpoonful of flour, keep it ftirring till it is fmooth; then put in your broth and giblets, ftew them for a quarter of an hour; ieafon with fait: or you may add a gill of Lifbon, and juf z before you ferve them up, chop a handful of green parfley andf put in; give them a boil up, and ferve em in ‘a tureen or foup-difh. N. B. Three pair will make a handfome tureen fulK

To make GibUt$ a la TurtU.

•

LET three pair of giblets be done as before (well cleaned); put them into your ftew-pan, with four pounds of fcrag of teal, and two pounds of lean beef, covered with water; let them boil up, and flcim them very clean; theor put in fijc cloves, four blades of mace, eight corns of all-fpice, beat very fine, fome baiti, fweetmarjoram, winter favor y, and a little thyme chopped very fine, three onions, two turnips, and one carrot; ftew them till tender, then ftrain thepi through a fieve, and wafli them clean out of the herbs in fome warn water; then take a piece of butter, put it in your fiew-pan melt it, and put in as much flour as will thicken it, ftir it till tr is fmooth, then put your liquor in, and keep ftirring it aU tht time you pour it in, or elfe it will go into lumps, whicb if it happens, you muft ftrain it through a fieve; then putia a pint of Madeira wine, fope pepper and fait, and fqmq Cayenne pepper; ftew it for ten minutes, then put in your giblets, add the juice of a lemon, and ftew them fifteen mi nutes; then ferve them ti a tureen. You may put in fomQ egg-balls, made thus s boil fix eggs hafd, tske out the yolks, put them in a mortar, and beat them, throw in a fpoonful of Sour, and the yolk of a raw egg, beat them together till fmooth; then roll them in little balls, and fcald them in boiling water, and juft before you ferve the giblets up, pu.t them in,

N. B Never put your livers in at firft, but boil them in t faucepan of water by themfelves.

G 4 Ta

8 TIJE ART OF COOKERY

To roafl Pigeons

. FILL them with parfley, clean wafhed nd chopped, ardl feme pepper and falc rolled in bqtter; fill the bellies, . tie tle lieck eiid clofe, fo that nothing can ruic put; put a ikewer through the legs nd have little iron o purpofe, vyith fix books to jty and on each hook hang a pigeon faften ope end pf the ftriqg to the chinncy, and the other end tq the iroa (this is what we call the ppor man’s fpit); flour them. baftQ them with butter, and turn them gently for fear of nitting the bars. They will roaft nicely, and be fulKof gravy. Take; care how you ta
x them off, not to Ipfe any of the liquor. You may melt a very little butter, and put into the dilh. Your pigpons ought to be quite frefh, and npt too much done. This is by much the heft way of doing them, for then they will fwim in thir pwti gravy, and a very littlq melted’ butter will do.

N. B. You may fpit them oji a lon fmall fpit, only tie both ends clofe; and fend parfley and butter in one boat, and gravy in another.

‘ When you roafl: them on a fpit, all the gravy runs out; or if you fluff them and broil them whole, you cannot fave the gravy fo well; though they will be very good with parfley and butter in the di(b, or fplit and broiled, with pepper and flt.

• To boil Pigeom.

BOIL them by themfelves, for fifteen minutes; then boil a )iandfdme fquare piece of bacon and lay in the niddle; flew fome fpinach to lay round, and lay the pigeons on the fpinach. Garni(H your difli with parfley, laid in a plate before the fire to crifp. Or you may lay one pigeon in the middle, and the reft round, and the fpinach between each pigeon, and a flice of bacon on each pigeon. Garhi(h wiCh flices of bacon, and melted butter in a cup.

To h daub Pigeons

TAKE 9 large fauce-pan, lay a layer of bacon, then a

Jaycr of veal, a layer of coarfe b?ef, and another little layer

of veal, about a poui;d pf veal and a pound of beef cut very

fhin,’ a’piece of carrot, a bundle of fweet herbs, an onion,

iotti bjack and white pepper, a jblade or (wo of mafce, four oi

five cloves. Cover the fauce-pan clofe, fet it over a flow fire,

oiaw it till ic is brown, to make the gravy of a fine light

browns

MADE PI.AIN AND EASY. 89

brown; then put in a quart of boiling water a
id let it Rtw kill the gravy is quite rich and good then ftrain it off, and fkim ofFall the fat,
n the mean time fluff the bellies of the pigjeons with force-meat made thus: take a pound of veal, pound of beef-fuer, bat both in a mortar fine an equal quantity ofcrumbs of bread, fome pepper, fait, nutmeg, beaten mace, a little lemon-peel cut fmall, fome parfley cut fmall, and a very little thyme ftripped; mix all together with the yolks of two eggs; fill the pigeons, and flat the breaft down, flour. them and fry.thcem in frefli butter,, at little bown: then pour the fat clean out of the pan, and pt the gravy to the pi geons; cover them clofe, apd let them ftewa quarter of aa hour, or till ypu think they are quite enough then take them up,. lay tbem in a difli, and pour in your fance: on each pigeon lay a bay leaf, and on the leaf a flice of bacon. Yoi jnay gajpiih with a lemon notched, or let it alone.

Note, You may leave out the fluffing, they will be very fich and good without it and it is the befl way of drefljng theoi for a fine Qiade ifb.

Pigeons au Poir.

MAKE a good force-meat as above, cut off the feet quite, fluff them in the ihape of a pear, roll them in the yolk of ah egg, and then in crumbs of bread, ftick the leg at the top, and butter 9 di£h to lay tem in; then fend them to an oven to bake, but do not let them touch each other When they are enough, lay them in a diib, and pour in good gravy thickened lith the yolk pf an egg, or butter rolled in flour; do not pour

Jour gravy ovr the pigeons. You may garnifli with lemon, t is a pretty genteel di(h’: or, for change, lay one pigeon in the middle, the refl ound, and ftewed fpinach between
poached eggs ori the fpinach, Garnifh with notched leinon and orange cut inp quarters, and have melted butter in
)oats.,

Or thus: bone your pigeors, and fluff them with forcemeat make them in the fliape of a pear, with one foot ftuck t the fmall end, to appear like the ftalk of a pear rub them oypr with the yolk of an egg, and flrew fome crumbs of bread on; fry them in a pan of good dripping a nice light brown; )ut them in a drainer to drain all the ifat off: then put them n a ftew-pan with a pint of gravy, a gill of white wine, an pnion ftuck with cloves; cover them clofe, and flew them for ia,lf p hour Ut them out, flcim off all the; fat, and take

f,

9 THE ART OF COOKERy

•

out the onion; put in Tome butter rolled in flour g fpoonful of catchup, the fame of browning, fome truffles and morels, pickled mufbrooms, two artichoke-bottoms cut in fix pieces each, a little fait and Cayenne pepper, the juice of half a lemon; ftew it five minutes, put in your pigeons, and make Ihem hot; put them in your dilh, and pour the’ faucc over them. Garni(hwith fried force-meat balls, or with a lemon cut in quarters.

Pigeons Jived.

TAKE a fmall cabbage lettuce, juft cut out the heart, and make a force-meat as before, only chop the heart of the cabbage and mix with it: then fill up the place, and tie it acrofs with a packthread; fry it of a light brown in frefli butter, pour out all the fat, lay the pigeons round, flat them with your hand, feafon thenr a little with pepper, fait, and beaten mace (take great care not to put too mph fait), pour in half a pint of Rhenifli wine, cover it clofe, and let it ftew about five or fix minutes; then put in half a pint of good gravy, coyer them clofe, and let them ftew half an hour. Take a good piece of butter rolled in flour, (bake it in: when it is fine and thick rake it up, untie it, lay the lettuce in the middle, and the pigeons round; fqueeze in a little lemon-juice, and pour the fauce all over them. Stew a little lettuce, and cut it into pieces for garnifli, with pickled red cabbage.

Note, Or for change, you may ftufF your pigeons with the fame force-meat, and cut two cabbage- lettuces into quarters, and ftew it as above: fo lay the lettuce between each pigeon, and one in the middle, with the lettuce round it, and pour the fauce all over them.

Pigeons SurtouU

FORCE your pigeons as above, then lay a flice of bacon on the breaft, and a flice of veal beat with the back of a knife, and feafoned with mace, pepper, and fait, tie it on with a fmall packthread, or two little fine flcewers is belter j fpit them on a fine bird- fpit, roaft them and bafte with a piece of butter, then with the yolk of an egg, and then bafte them again with crumbs of bread, a tittle nutmeg and fweet herbs; when enough lay them in your difli, have good gravy ready, with trufljes, morals, and mulhrooms, to pour into your difh, Carnifti with lemon.

Pigeomt

MADE PLAIN AND EASY. i

Pigeons Cwnprtim

TAKE fix young pigeons and (kewer them at for bollmgi make a force-meat thus: grate the crumb of a penny loaf, half 9 pound of fat bacon, ihred fome fweet herbs and parfley fine fwo (halots, or a little onion, a little lemon- peel, a littlo grated nutmeg, feafun it with pepper and fait, and mix it up with the yolks of two liggs, put it into the craws and bellies, lard diem down the breaft, and fry them brown with a little butter; then put them in a ftewpan, with a pint of ftrong brown gravy, a gill of white wine; ftew them three quarters of an hour, thicken it with a little butter rolled in Dour, feafon with ialt and Cayenne pepper, put the pigeons in the di£h, and ftraia the gravy over them. Lay fome hoc force-meat balls roun4 fbem and fend them up hot;

A French Puptm rf Pigeons.

TAKE favoury force-meat rolled out like pafte, put it in butter-di(b, lay a layer of very thin bacon, fquab pigeons, diced fweetbread, afparagus-tops, muflirooms, cocks-combs, a palate boiled tender and cut into pieces, and the yolks of hard eggs make another force meat and lay over like a pye, bake it; and Hrhen enough turn it into a diOi, and pour gravy round it

Pigeons boiled with Rice.

TAKE fix pigeons, ftuflF their bellies with parfley, pepper, 9nd fait, rolled ih a very little piece of butter j put them into a quart of mutton broth, with a little beaten mace, a bundle of fw?e(erbs, and an onion; cover them dofe, and let them boil a full ‘quarter of an hour; then take out the onion and fweeC herbs, and take a good piece of butter r6lled in flour, put it ii
and give it a (hake, feafon it with fait, if it wants it, then have ready half a pound of rice boiled tender in milk; when it begins to be thick (but take great care it does not burn), take th yolks of two or three eggs, beat up with two or three fpoon fills of cream, and a little nutmeg; ftir it together’ till it is quite, thick; then take up the pigeons and lay them in a difli; pour the gravy to the rice, ftir all together and pour over the pigeons Qarniib with hard eggs cut into quarters.

Pigeons tranfmogrijied.

TAKE your pigeons, feafon them with pepper and fait, take large piece of blotter, male a puff-pafte, and roll each pigeon

in

91 THE ART OF COOKERY

in a piece of pafte; tie tcem in a cloth, fo that the pafte do not break; boil them in a good deal of water. They will lake n hour aqd a half boiling; untie them carefully that they do not break; lay them’ in the difb, and you may pour a little good gravy in the difli. They will eat exceeding good and nice, gnd wUl yield faucc enough of a veYy agreeable relifli.

Pigeons in Fricando.

AFTER having trufled your pigeons with their legs in their bodies, divide them in two, and lard them with bacon; then lay them in a ftew-pan with the larded fide downwards, and two whole leeks cut fmall, two ladlefulsof mutton broth, or veal gravy J icover them clofe over-a very flow fire, and when they are enough make your fire very bri(k, to wafte away what liquor remains: when they are of a fine brown take them up, and pour out 9! the fat that is left in the pan; then pour in foipe veal gravy to lopferi what fticks to the pan, and a little pepper ftir it about for two or three minutes a
id pour, l( over the pigeons. This is a pretty little f
de-diib.

Ti roaft Pigeons with a Farce.

MAKE a farce with the livers minced fmall, as much ftvee fuet or marrow, grated bread, and hard egg, an equal quantity of each; feafon with beaten mace, nutmeg, a little pepper, fait, aqd fweet herbs; mix all thefe together with the yolk of an egg, then cut the (kin of your pigeon between the legs and the body, and very carefully with your finger raife the fkin from the flefh, but take care you do not break it: then force them with this farce between the ikin and flefh, then trufs the legs clofe to keep it in; fpit them and roaft them, drudge them with a little flour, and bafte them with a piece of butter; fave the gravy which runs from them, and mix it up with a little red wine, a little of the force-meat, and fome nutmeg. Let it boil, then thicken it with a piece of butter rolled in flourj and the yolk of an egg beat up, and fome minced lemon; when enough lay the pigeons in the difli, and pour in (he fauce Garnifli with lemon.

Pigeons a la SouJfeL

TAKE four pigeons and bone them; make a force-meat as fo pigeons Compote, and fluff them, put them in a ftew-pan with a pint of veal g’avy, ftew them half an hour very gently (hen take them out; in the meantime make a yeal forcemeac

and

MADE PLAIN AND. EASY. 93

And wrap all round theno, riib it over witb.the yolk of an egg and fry them in good dri
og of a nice brown; take -the graVy they were ftewed id fkim off the fat) thicken it with 1 little butter rolled in Aour, the yolk of aa eggj and a gill of cream beat up feafon it ith pepper and fair, mix it all to gether, and keep it ftirring one way till it is fmooth; firain it into your difli, and pat the pigeons on. Gacnifh with plenty of fryed parflcy; you may leave out the egg and cream, and put in a fpoonful of browning, a little lemon. pickle and catch up if you like it beft. 1

Pigeons in Pimlico

TAKE theilivers, with fome fat and lean of ham or bacon; muQirooms, truffles, parfley, and fweet herbs; feafon with beaten mace, pepper, and fait; beat all this together, with two raw eggs, put it into the bellies, roll them all in athm fliceof veal, over that a thin flice of bacon; wrap them up in white paper, fpit them on a fmall fpit, and roaft them. In the mean time make for them a ragoo of truffles and mufbrooms chopped fmall with parfley cut fmall; put to it half a pint of good veal gravy, thicken with a piece of butter rolled in Aour. An hour will jdo your pigeons; bafte them, when enough lay them in your di(h, take off the paper, and pour, your fauce over them. Garnilh with patties, made thus: take veal and cold ham, beef-fuet, an- equal quantity fome- mufbrooms, fweet herbs, and fpice; chop them (mall, (%t them on the fire, and mbiften with milk or cream; then make a little puffpaAe, roll it, and make little, patties, about an inch deep, and two inches llong; fill them wiib the above ingredients, cover them clofe and bake them; lay-fix pf them round a difh This makes a fine diih for a fir ft courfe.,

– Tq jug Pigeons. .

PULL, crtcp, and draw pigeons, but do not waih them; fave the Hvers and put them in icalding water, and fet them on the fire for a minute or two: then take them out and mince them fmall, and. bruife them with the back of a fpoon; mix them with a little pepper, fait, grated nutmeg, and lemon-peel (bred very fine, chopped parfley, and .two yolks of eggs very hard; bruife them as 70a do the liver, and put as much fuet as liver, (haved exceeding fine, and as much grated bread; work thefe together with raw eggs, and roll, it in frefli butter; put a piece into the crops and betliesand few up the necks and vents; then dip fCRir pigeons in (irater, and feafon (faem with pqper acl4 fait at for a pie; put them in your jug, with a piece of oelery bundle of fwcet herbs, foiir cloves and three blades of ftiace ipeat fine, flop them clofe, ami fet them in a kettle of coM water; firft cover them clofe, and Uy a tile on the top of the jug, and het it boil three hours; then take them out of the

Jug, and lay them in a difli, take out the cekry and fweeC lerbs, put in a piece of butter rolled in flour, (bake ft about 4U1 it is thick, and pour it on your pigeons Garnilh witli lemon

To Jiew Pigeons.

SEASON your pigeons with pepper and fait, a few cloves and maccf and fame fweet herbs; wrap this feafoning up in a piece of butter, and put it in their bellies; then tie up the neck and vent, and half road them: put them. in a ftewpan, with a quart of good gravy, a little white-wine, a few pep jier-corns, three or four blades of mace, a bit of lemon, a bunch of fweet herbs, and a fmall onioh; flew tbein gemy till they are enough; then take the pigeons out, and ftram the liquor through a (ieve; ikim it, and thicken it in youir ilewpan, put in the pigeons with fome pickkd mufliroom and oyfters; ftew it five minutes, and put the pigeona an a jdHh, and the fauce over.

Tif drefs a Coifs Liver in a Cml.

TAKE ofF the under (kms, and (bred the liver very fmall. jhen take an ounce of trui&es; and morels chopped fmall, wkh -parfley; roaft two or three onions, take off their oufermoft coats, pound fix cloves, and a dozen coriander-feeds, add theili to the onions, and pound them together in a marble mortar then take them out, and mix them with the liver, take a pirn of cream, half a pint of milk, and feven or eight new-laid eggs; beat them together, boil them, but do not let them curdle ‘flired a pound of fuet as fmall as you can half melt it in a pan, and pour it into your egg and cream, then pour it tnCO – your liver, then mix all well together, feafon it with pepper fait, nutmeg, and a little thyme, and let it ftand till it iscoMis fpread a caul over the bottom and fidei of the ilcwpan, aifll put in your haflied liver and cream altogether fold it up iti the caul, in the fiiape of a calf’s liver, then turn it vpfidodown carefully, lay it in a diih that will (tear the oven, and th it over with beaten egg, druge it with grated breads ami i bake it in an oven. Serire it up hot for a firft courfe.

MADE PLAIN AND EAY.

To tmJI a Coifs Livtr,

LARD it with 1cacOin, fpit it firft, and roaft it: ferve it irp • wrth godd gravy,

7i Yoaft Partridges.

LElr them be nicely roafted, buc not too imich; baflfc iKcfh enty ‘Wih a Hide butter, and drudge with flour fprinklc a little fait on, and froth them nicely up; have good gravy in the difli, with bread-fauce in a boat, made thus; take about a handful or two of crumbs of bread, put in a pint of niilic or more, a fmall whole oliion,_a little whole white pepper, a little fait, and a bit of butter, boil it all well up; then take the onion out, and beat it Well with a fpeonj Cake poverroy-fauce in a boat, made thus: chop four flialots fine, a gill of good gravy, and a fpoonful of vinegar, a little pepper and fait; boil them up one minute, then put it in a boat.

7i iw7 Paririies,

BOIL them in a good deal of cyater, let them boll quick; fifteen minutes will be fufficient. For fauce take a quarter of a pint of cream, and a piece of frefli butter as big as a walnut; ftir it one way till it is melted, and pour it into the diib.

Or this fauce: take a bunch of celery clean wafhed, cot all ihe white very fmall, wafh it again very clean, put it into a ‘iauce-pan with a blade of mace, a little beaten pepper, and a very little fait; put to it a pint of water, let it boil till the water is juft wafted away, then add a quarter of a pint of cream nd a piece of butter rolled in floor; ftir all together, and when it is thick and fine, pour it over the birds.

Or this fauce: take the livers and bruife them fine fomb parfley chopped fine, melt a little nice frefli butter, and thea add the livers and parfley to it, fqueeze in a little lemon, juft ive it a boil, and pour over your birds.

Or this fauce: take a quarter of pint of cream, the yolk of “an egg beat fine, a little grated nutmeg, a little beaten jnace, ft jciece of butter as big as a nutmeg, rolled in flour, and one fpoonful of white-wine; ftir all together one way, when fine and thick pour it over the birds. Ypu may add a few muflhrooms.

Or this fauce: take a few mufhrooms, frefli peeled, dnd Wafli them clean put them in a faucepaa with a little f4lt,

put

9 THE ART OF COOKERY

put them over a quick fire, let them boil up, then put in i quarter of a pint of cfeam and a little nutmeg; (hake them together with a very little piece of butter rolled in flour, give it two or three fhakes over the fire, three or four minutes will do; then pour it over the birds.

Or this fauce: boil half a
:ound of rice very tender in beef gravy; feafon it with pepper and faltj and pour over your birds Tbefe faupes do for boiled fowls; a quart of gravy will bc Enough, and let it boil till it is quite thick;

To drefs Partridges a la Brate, ‘

TAitE twobracp, trufsthe legs into the bod ies
lard theni feafon with beaten mace, pepper and fait; taice a iiewcpan Jay flices of bacon at the bottom, then flices of beef, and then ilices of vealj all cut thin, a piece of carrot, an onion cut fmall a bundle of fweet herbs, and fome whole pepper: lay the par tridges with the bread downward, lay feme thin flices of beef and veal ovet them and fome parfley (hred iine; cover them and let them ftew eight or ten minutes over a flow fire, then give your pan a fhakej and pour in a pint of boiling water; cover itclofe, and let it flew half an hour over a little quicker £re;’ then, take out your birds, keep them hot, pour into th pan a pint of thin gravy, let them boil till there is about half 4 pint, then firain it off, and fkim off all the fat: in the meatt time, have a veal fweetbread cut fmall, trufiles, and m6cels’, cocks-combs, and fowls livers flewed in a pint of good gravy half, an hour, fome artichoke-bottoms, and afparagus-tops; both blanched in warm water, and a few mufhrooms; theil add the other gravy to this, and put in your partridges to heat; if it is not thick enough, take a piece of butter rolled in flour and tofs up in it; if you will be at the expence, thicken it with veal and ham cullis, but it will be full as good without.

To, make Partridge Pams

TAKE two roafted partridges, and the flefb of a large fowl a little parboiled bacon, a little marrow or fweet-fuet chopped vey fine, a few mufhrooms and morels chopped fine, tmfHes, and artichoke-bottoms, feafon with beaten mace pepper, a little nutmeg, fait, fweet herbs chopped fine, and the crumb of a two-penny loaf fpaked in hot gravy; mix all well together with the yolks of two eggs, make your panes on paper, of a round figure, and the thicknefs of an eggc at a proper diflance one from another, dip the point of a knife in the yolk of 9ji 7 iSt

MADE PLAIN AND EASY. 99

eggc in order to (hape them, bread them neatly, and bake them a quarter of an hour in a quick oven: obferve that the truAes and morels be boiled tender in the gravy you foak the bread in. Serve them up for a Gde-difli, or they will ferve to garni(h the above difli, which will be a very fine one for a firft coirrfe.

Note, When you have cold fowls in the houfe this makes a pretty addition in an entertainment

T$ r$qf Pheafants.

PICK and draw your pheafants, and finge them, lard one with bacon but not the other, fpit them, roaft them fine, and paper them all over the breaft; when they are juftdone, flour and bade them with a little nice butter, and let them have a fine white froth; then take them up, and pour good gravy ia the difh, and bread-fauce in boats or bafons.

Or you may put water- crefTes, with gravy in the difls, and hy the cre,fles under the pheafants.

Or you may make celery- fauce, ftewed tender, ftrained and mixed with cream, and poured into thedifii.

If you have but one pheafant, take a large fowl about the bignefs of a pheafant, pick it nicely with the head on, draw it and trufs it with the head turned as you do a pbeafant’s, lard the fowf ail over the breaft and legs with bacon cut in little pieces: when roafted put them both in a difli, and no body wtU know it. They will take three-quarters of an hour doings as the fire muft not be too briflc. Put gravy in thcdiibc am garniAi with watercrefles.

A Jiewed Pheafant.

TAK£ your pheafant and ftew it in veal gravy, take artichokebottoms parboiled, fome chefnuts roafted and blanched: when your pheafant is enough (but it muft ftew till there it juft enough for fauce, then ikim it), put in the chefnuts and artichoke-bottoms, a little beaten mace, pepper and fait enough tofealbn it, and a glafs of white-wine; if you do not think it thick enough, thicken it with a little piece of butter rolled in jBour: fqueeze in a little lemon, pour the fauce over the phea fant, and have fome force-meat balls fried and put into the difli

Note, A good fowl will do full as well, trufled with the head on, like a pheafant. You may fry faufagcs inftead of lorce-meat balls.

H r

;98 THE ART OF COOKERY

To dres a Pbeafant a la Sraiji. LAY a layer of beef all over your pan, then a layer of veal, a little piece of bacon, a piece of carrot, an onion (luck with cloves, a blade or two of mace, a fpoonful of pepper black and white, and a bundle of fweet herbs; then lay in the pheafnt, lay a layer of veal, and then a layer oi beef to cover it, fet it bn the nre five or fix minutes, then pour in two quarts of boiling gravy: cover it clofe, and let it ftew very foFtly an hour and a half, then take oip your pheafant, keep it hot, and let the gravy boil till there is about a pint; then ftrain it off, and ))ut it in again, and put in a veal fweetbread, fir ft being ftewed Avitb the pheafant; then put in (bme truffles aiid moreS, fome livers of fowls, artichoke-bottoms, and afparagus tops, if you have them; let thefe fimmer in the gravy about five or fix niinutes, theti add two fpdonfuls of catchup, two of red-wine, and a tittle piece of butter rolled in flour, a fpoonful of brown lAg, (hake all together, put in your pheafant, let them ftew all together with a few muihtboms, about five or fix minuted hiore, then take up your pheafant and pour your ragoo all over, with a few force-meat balls. Oarnilh with lemoa You Inay lard it, if you chufe. .

T$ hoii tf Phiafimi.

TAKE a line f)heafatit, boil it in a good deal of water, keep yiur Water boiling % half an hour will do a fmall Me, and ttiret c)Uflrtfs of an hbiir a large one. Let your fauce be cekry AeVved ahd thickened with cream, attd a little piece of icutter rolled in flour; take up the pheafant, and pour Che fauce tdi over, Garnifh with lemon. Obferve to ftew your celery fo, that the liquor will not be all wafted awy before you put your cfeam in if it wants fait, put in Mne vo your patate.

To falmic n Snipe or fVoodcock

HALF roafttdem, akid cut them in quarters, put them itif ftewan with a little .gravy, two ftalots chcpt fine, a glafe of red wine, a liltk ialt and Cayenne fieper, the juie of ‘hstf a etfnon; ftew them gently for ten minutes, and put tfaetn oft a toaft fetved the fatne as fot roafting, and fend them up hot. Garntfll vvkh kmcen.

Snipes in a &ourUcut;% or Woodcocks.

• • •

TAKE, force-meat mide with veal, as ratich becWtidt

chopped and beat in a morter, with an equal quantity of

J crumbs

MADE PLAIN AN tASY.

99

trumbs of bread; mix in a little beaten mace, pepper and falt foxnt pai;fley, and a little fweet herbs, mix it with the yolk of n egg: .lay fome of this meat round the dKJj, (hen lay in the ifnipes, being firft drawn and half roaded. Take care of .the trail; chop it, and throw it all over the difli.

Take fome g’odgravy,,?iC€ording to, tbebignefs of your furtQut fotne truffles and morels, a few mu&rooms;, a fwetbread, cut iiito pieces, and artichoke-bottoms, cut fmall let all ftew together, ‘fhake them, and take the yolks of two or three eggs, iccording as you want them beat them up With a (poanfiil or two of white-wine, ftir alll together one way, when it is thic)c take it off, let it cool, and pour it into the furtout: have the yolks of a few hard eggs pdr in here and there; feafoh with beaten mace, pepper, and feltc to our tafte; cover it with the force-meat all over; rub he yolks of eggs all over to ‘hdoitr it, then fend it io the ov’en. Half all hoUr does it, and hd it hot to table.

7i Ml Snipus 9ir WoodoKks.

BOIL them in goodftrongbroth, or beef gravy made thus: iake apounf of beef, cut.it into little pieces, put it into .two t)uarts of water, an onion, a bundle of fweet herbs, a blade at two of jnaee, fix cloves, and fome whole pepper; coyer it dofe, let it boil till about half wafted, then drain it oiF, put the glravy into a lauce-pan, with fait enough to fealbn it; tak the Aiipes and gut them clean (but take care of the .guts), put them into the gravy, and let them boil, coyer them clofe,,and ten minutes will boil them. In the mean time, chop the guts and liver fmall, take a little of the gravy the fnipes are boiling in, and fteW the guts in, with a blade of mace. Take fome Crumbs of bread, and have them ready fried in a little frelh butter crifp, of a fine light brown. You muft take about as much bread as the infide of a ftale roll, and rub them fmall tnto a olefin clofth; when they are done, let them ftand ready in a plate before the fire.

When your fnipes are reidyj take about half a pint of the liquor they txt boiled in, and add to the guts two fpoonfuls oj red-wine’, and a piece of butter as big as a walnut, rolled in a little flour; fet them on the fire, (hake your fauce pan ofica (but do not ftir it with a fpoon, till the butter is all melted, then j)ut in the crumbs, give your faucc-pan a (hake, take up your birds, lay them in the dilh, and pour this fjuce ovr them, Garnilh With lemon.

Ha Tit

100 THE ART OF COOK

To drefi Ortolans.

SPIT them fide-way;s, with a vine leaf between; bade them with butter, and have fried crumbs of bread round the difli. lreft quails the fame way.

To drift Ruffs arid Reifs.

THESE birds are found in Lincolnihire and the Ifle o Ely; the food (Proper for them is new milk boiled, and put over whitebread, with a little fine fugar and be careful to keep them in feparate cages: they feed very faft, and will die of their fat if not killed in time: trufs.them as you do a Wood cock but draw them, and cover them with vine leaves.

To drefs Larks. –

PUT them on a bird-fpit, tie them on another (Jt ‘ and roaft them twenty-five minutes with a gtle fire put them in a di£h with crumbs of bread fried brown, or you may put a toaft under with gravy and butter,- or gravy only.

To drefs Plovers

TO two plovers take two artichokebottoms boiled, lome chefnuts roafled and blanched, fome fkirrets boiled, cut all very ftnall, mix with it fome marrow or beeffuet, the yolks of two hard eggs, chop all together, feafon with pepper, fait, nutmeg, and a little fweet-hcrbs, fill the bodies of the plpvers lay them in a faucepan, put to them a pint of gravy, a glafs of white- wine, a blade or two of mace, fome roafted chefnut&of; blanched, and artichoke-bottoms cut into quarters, two or three yolks of eggs, and a little juice of lemon; cover theoii clofe, and let them flew very foftly an hour. If you find the fauce is not thick enough, take a piece of butter rolled in flour and put into the fauce; (hake it round, and when it is thick take up your plovers, and pour the fauce over them. Garniih with roafted chefnuts. t

Ducks are very good done this way.

If they are well fed they need no butter, being fat enough of themfelves.

Or boil them in good cclery-faucc, either white or brown, juft as you like.

The fame way you may drefs wigeons. c

N. B, The heft way to drefs plovers, is to roaft them the, fame as woodcocks, with a toaft under them, and gravy and butter. “

7c

MADE PLAIN AND EASY. lot

TV drifs Larks Pear Fafinon.

YOy muft trufs the larks clofe, and cut offthelegs, feafoA them with fait, pepper, cloves, and mace; make a forcemeat thus: take a vesU fweet-bread, as much beef-fuet, a few morela and muQirooms, chop all fine together fomc crumbs of bread and a few fweet-herbs, a little lemon-peel cut fmal), niix all together with the yolk of an egg, wrap up the larks in force meat, and (hape them like a pear, ftick one leg in the top like the ftalk of a pear, rub them over with the yolk of an egg and crumbs of bread, bake them in a gentle oven, ferve theoi without fauce; orc they make a good garniih to a very fine

You may ufe veal, if yoii have not a fweet-bread.

Jugged Hare.

..CU’El,it into little pieces, lard them here and there with little, flips of bacon, feafon them with Cayenne pepper and fait, jcut them into an earthen jyg, with a blade or two of mace an onioa ftuck with cloves, and a jbundle o fweet-hrbs; cover” the jug or jar you do it in fo clofe that nothing can get in, then fet it in a pot of boiling water, and three hours will do it; then turn it out into the diih, and tke out the onion and fweetAierbs, and fend it to uble hot. If you do not like it laided leave it out

FlorenOne Hare.

LET your hare be full grown, and let it hang four or five days before you cafe it; leave the ears on and take out all the bones, except the bead, which muft be left whole; lay the hare on the drefTer, and put in the foJloying fxire-meat take the crumbs of a penny loaf, the liver bred iine haf a pound of fat bacon fcraped, a glafs of red-wine, fome fweet-herbs chopped fine, feafon with pepper, fait, and pitipeg, an an chovte chopt fine, the yolks of two eggs, nix II together, and put into your hare’s belly, roll it up tp th bead, flcewer it with the head and ears leaning back, and tie it with packthread aa you would a collar of veal, wrap it in a cloth, and boil it one hour and a half in a ftew-pan’ covered clofe, with two quarts of water; as foon as the liquor is reduced to a quart, add a pint of red- wine, afpoonfulof lemon pickle, one of catchup, and one of browning; then takeout your hare, and Pf w the gravy till it is reduced to a pint, thicken it with but

H 3 tcr

lot THE ART OP COOKERY

ter rolled in flour; put the hare in the difh, and poi
r tle fauf; over it; pull the jaw-bones out, and put them in the eyes s put fome force-meal halls and tniBlts round tt, and gsurnim wili water-creflTes.

To fcare a Han.

‘ LARD a hare and put a pudding ip the belly; put it intc) a pot or filh-lcettle, then put to it two quarts of. ffrongrdrawn gravy, one of red- wine, a whole lemon cut, afaggot of fwcct herbs, nutm’eg, pepper, a little fait, and fix cloves; cbVerij;. clofe, and ftew it over a flow fire, till it is three parts donet then take it up, put it into a dilb, and ftrew it over with criimbg of bread, fweet- herbs chopped’ fine, fome lemoh-peel grated and half a nutmeg; fet it before the fire, and bafte it till it is of a fine light browjn. In the mean time take the fat off your gravy, and thicken it with the yolk of an egg; take fix eggs boiled hard and chopped fmall, fome pickled cucumbers cut very thin; mfx thefe with the faure, ahd pour it into the di(h.

A ffllet of mutton or neck of venifon may be done the’ fame way,

‘ Note, You may do rabbits the fame way, buti muflibc VeaJ gravjr, and white-wine; adding muflirooms foi cucumbers;

To Ji&uc; a Hme

CtJT It intd pteccsiandptJt it into a ftew-pan, Mfith a Dlic or two of mace, fome whole pepper blaclf a’nd white, atl onion ftuck with cloves,, a biinJIe of fweet-herbs, and a nut meg cut to pfeces, and cover it with water; cover the ftevpan clofe, let it ftew till the hare is tender, but not too mucfh done: then take it u and with’ a fork take out the hare intq a clean pan, ffrain the fa uce through a coarfe fiiv,’ empty at! out of the pan, put in the hare again with the fauce, ‘take a piece of butter as bfg as a” Wahiit rolled in flour, and put in Wy likewife one fpoonful of cchiTp, and agi’H of red- wine; ftcvi

ijiJTf’z’ti together (with a ftw ffefli rfiui&r0oml5;, or pickled ones, if

• fciiyoti have any), tili it is thick and fmooth; then difliMt up, iand ferjd it to table. Yo tay cut a hare in tw6, and ftew thi.

iL& ‘ fore-quarters thuTS, and roaft the Wnd-quartefs with a pudding

n the belly. ‘ ‘=

BONE the hare, and’ talae out atl the finews; cut one haK in thin flices, and the other hadf in prieces an inch HHck, flour ibea% atEd” &yf; them ivk a: little freifa buttea: as coHops, quick.

MADE PLAIN AND EASY. loj

and have ready foiQe gravy made good with Ike bones of the hafe and beef, put a pint of it into the pan tp the hare, fome mnftard, and a little elder vinegar; cover it clofe, and let it do foftly till it is as thick as cream, then di(h it up, with the’ bead is the middle.

Portugutfe Rabhitu

I HAVE, in the beginning of n book, given direfiions for bmled and roafled. Get fome rabbits, truis them chicken fafliion, the he muft be cut off, and the rabbit turned with tfaebaek upwards, and two df the % flripped to the clawend, and fo trufled with two fkewers. Lard them, and roaft them with what fauce you pleale. If you want chickens, and they are to appear as fuch, they muft be drefled in this manner: iissA ehem up hot with gravy in the dilb,. and garnifli with lemon and beet-rdot.

Rabbits Surprifi.

&OAS.T; two halfgrown rabbits, cut off the beads clofe to.

tke fiiQtilders and the tirft joints then take off all the lean

meat from the back-bones, cut it teaJl, and tofs it up with fix

or feven oonfuls of cream and milk, and apiece of butter aa

big as a walout rolled in flour, a Iktle nutmeg and a litdefalt

fliake all together till it is as thick as good cream, and fet it to

cool then make a force-meat, with a poujd of veaJ, a pound

of fuet, as much crumbs of bread, two anchovies, a little

pieceof lemon-peel cut line, a little (pfig of thyme, and alittle

nutmeg grated; let the veal and fuet be chopped very fine and .

beift in a mortar, then mix it all together with the yolks of two

raw eggs; place i all round the rabbits, leaving a long trough .

in the -back-bone o(n, that you think will hold the meat you

cut out with the fauces pour it in and cover it with the force

meat, fmooth it all over with your hand as well as you can

with a raw egg, fquare at both ends, throw on a little grated

breads and butter a mazarine, or pan, and take them from

the drefTer where you formed them, and place them on it very

carefully. Bke them three quarters of an hour till they ae

of a fine brown colour. Let your fauce be gravy thickened

with butter and the juice of a lemon; lay them into the driby

Sod pour in the fauce. Garnifli with orange, cut into quar-

s and ferve it up for a firft courfe.

0+ TtfE ART OF COOKERY

To drefs Rabbits in Cajferole.

DIVIDE the rabbits into quarters. You may lard themc let them alone, juft as you pleafe, hake fome flour over them, and fry them wijth lard or butter, then put them into an earthea pipkin, with a quart of good broth, a glafs of white-wine, a little pepper and fair, if wanted, a bunch of fweetherbs, and a piece of butter as big as a walnut, rolled in flour; cover them clofe, and let them ftew half an hour,, then dilh tbem up, and pour the fauce over them. Garnifh with Seville orange, cut into thin flices and notched the peel that ia .€u
out lay prettily between the flice$.

V Mutton Kebobbed.

TAICE a loin of mutton, and joint it between every bone t c ( feafon it with pepper and fait moderately grate a fmall nutmeg, all over, dip them in the yolks of three eggs, and have ready crumbs of bread and fweet herbs, dip them in, and clap them tbgether in the fame fhape again, and put it on a fmall fpit y, roaft them before a quick fire, fet a difh under, and bafte it with a little piece of butter, and then keep bafting with what comes from it, and throw fome crumbs of bread and Tweetherbs all over hem as it is roafting; when it is enough, take it up, lay it in the difh, and have ready half a pint of good gravy, and what comes from it-: take two fpoonfuls of catch up, and mix a tea-fpb6nful of flour with it and put to the gravy, flir it together and give it a boil, and pour over the mutton, . 5 . . u:

Note, You mufl obicrvc to take off all the fat of the infide, and the fkin of the top of the meat, and fqme of the fat, if there be too much. When you put in what comes from youf meat intQ the gravy, obferve to pour out all the fat. • . ‘

A Neck of Muttony called The ‘ Hajly Dijh. ‘,

TAKE a large pewter or filver (lifh, made like a deep foupdffh, with an edge about an inch deep en the infide,, on which the lid fixes (with an handle at top), fa faft that you may lift it up full by that handle without falling. This difh is Called a necromancer. Take a neck of mutton aboiit fix pounds, take off the fkin, cut it into chops, cot too thick, flice a French roll thin, peel and flice a very large oniony pare and flice threp Of four turnips, lay a row of mutton in the difli, on that a roW ef roU
then a row of turnips and then onions, a little falr

• ‘ ‘••. …’.,. then

.- – 1

MADE PLAIN AND EASY. 105

then the meat, and To on; put in a little bundk of fweet-berbs, and two or three blades of mace; have a’ tea-kettle of water • boiling, fill the dift, and cover it clpfe, hang thedifh on the back of two chairs by the; rim, have readj three iheets of brown paper, tear each (beet into five pieces, and draw them through, your hand, light One piece and hold it under the botton of the difli, moving the paper about, as faft as the paper burns; light another till all is burnt, and yOur meat will be enough. Fifteen minutes juft does it. Send it to table hot in the difli.

Note, This difli was firft contrived by Mr. Rich, and it much admired by the iiobility

7a make a Currey the Indian Way.

TAKE two fmall chickens, flcin the and cut them as for a fricafey, wafli them clean, anfi ftew them in about a quart or water, for about five minutes, then ftrain off the liquor and put the chickens in a clean difli; take three large onions, chop them finally and fry them in about two ounces of butter, then put in the chickens, and fry them together till they are brown, take a quarter of an ounce of turmerick, a large fpoonfulof ginger and beaten pepper together, and a little fait to your palate; ftrew allthefe ingredients over the chickens whilft frying, then pour in the liquor, and let it ftew about half an hour then put in a quarter of a pint of cream, and thox jatce of two lemons, and ferve it up. The ginger, pepper, and tgrinerick, muft be beat very fine

7i hoil Rid.

PUT two quarts’of water to a pint of rice, let it boil till. ytcu think it is done enough, then throw in a fpoonful of fait, and turn it out into a cullender; then let it ftand about five idinues before the fire to dry, and ferve it up in a difli by itfftff. Difli it up and fend it to table, the rice in a difli by itfelfL

To maii a Pelkw the Indian Way.

TAKE three pounds of rice, pick and waffli it very clean, put it into a cullender, and let it drain vtry dry; take three quarters of a pound of butter, and put it into a pan over a very flow fire till it melts, then put in the rice and cover it over very ciofe, that it may keep all the fteam in; add to it a little fait, fotne whole pepper, half a dozen blades of mace, and- a few ciovesi You muft put in a little water to keep it from burning, tlM fiir it up very often and let it flew till the rice is foft. ‘ ‘.; – Boil

i9 THE ART OF COOKBRV

Bait ti fbiRIly itda fine pifc of bacon, of about twopvmif vmigkt as eoenitKini out the bacon iii two pttcet, ky it ttt the difli with the fowls, cover it orer with tbe rict, and gariiNb ir with about Jialf a dozen htfd cggt, and a dozen of- onions fried whole aifd rery brown. Nc)te, Tbi is the true Indian way of dreflng theiSf

4nthi(r Wia to msie a PelUw

TAKE a kg of Veal abodt twelve or fourteen pounds weiglit 011 old cock tinned, choc both to pieces, put it into a pot with five or fix blades of mace, fome whole w4kitep!epper$ acid ffaiee gallons of water, half a pound of bacon, two onions, and fix cloves; cover it clofe, and when k boils, let it do very foftly till the meat is god. for nothing, and abe two-thirds wafted, then ftrain it the rieif day put this fovpineo a faucepan with a-poulid of rice, fet. it over a very flow fire, take great care it do not burn when the rice is very thick and dry, turt) ie into a difli. GartiMh with hard eggs cut in two and hat foafted fowla in anotfaet difii.

‘ Note, Yoit arc to cfcrvc, if jrour rice fimmeiis too faft, it will burn Wen: it coities; to be thicks k muft be tery thick aiid dry,, and the rice not boiled to a mummy.

2i make Effince cf Ham

, TAKE a hiffliy and cut off ail the fat, cut tbe lean in thin pieces, and lay them in the bottom of your ftew-pan v P over them fix onions fliced, two carrots, and one parfnip, two or three leeks, afew frcfli muftirooms, a little parfley and fwcet herbs, four or five (kaloli and fome cloves and mace;, pet a little water at the bottom, fet it on a gentle ftove till it beg io to ftiek then put in H gallon of veal broth to a ham of four-r tciB povd (more or lefs hroth, according to tbe fie of the ham) I l0t t fiew very gently for one %our % then ftiain it (M% and put it away for ufe.

RULES to be obfcrved in all MADE-DISHES.

FIRST, that the ilew-pans or fauee-pans, and covers, he very clean, free from fand, and well tinned 5 and rfiat all the white imeea have a Kttk tartnefs, and he very fmooth and of fine thieknefe, and all the time any whrise fance is over the. fire, keep ftirring it one way

And aa to brown fauce, take great care no fat fwims at the top) but that ic.be ail ioioath alike, and about ae tUckasgood

fTcaip

MADE PLMN AND EASV; i

cfjeiiD, andiKK to tafte of ootf thtn more thari aincflHer. As Wpppey: aiui fait, feaJbn to your’palatb, bne do not pot toir IBUch’ of cither, for tkat will tdoe sfPWBjr the fine fltvouf of jevirjr tiling As to moft madeccd(iAe9 fotumzf put in wftialr you think proper toenlargjc it, arnyake it good a niiflirtcdinr pickled, dried, frefli, or powdered; truffles, morels, cockscombs ftewed, ox-pdhteot jivfoimH bits artichoke- bottoms, either pickled, frflh boiled or dried one foftcoed iir warai water,, each cut in four pieces, afparagiistpps, the yolks of hard eggs, force-meat balls, Scc, The bed things to give , fauce tartriefs, are mufliroompickfe, white- walnut pickle, eldci vinegar, or lemon-juice.,., .

i fc.i .1 . I, ‘,• .fm I iMttlM

CHAP. III.

Read this CHAPTER,. and you will ftnd how expenfive a

FRENCH Cook’s Saace is.

WrHEN they arc newly picked and, dfawh, fingc them: you muft mince their livers with a bit ofbuccer, fome . fcraped bacon, green truffles, if you lcave any, parffey chimbo, fait, pepper, fweet herbs, and all-fpice. The whole being mrnced together, put it into the infidfe of your partrid ges, th6n flop both ends of them, after which give them a fry. m ihh lew-pan; that being done, fpit them, and wrap them up in flices of bacon and paper; then take a ftiew-pan, and. biving put in an onion cut into flrces, a carrot cut into.little bits, with a little wl, give them a few tofles over the fire; then nioifteii them with gravy, cullis, and a little eilence of ham. Put therein half a lemon cut in flices, four cloves of garlic, a little fweet baiil, thyme, a bay-leaf, a little parfley, chimbol, two glafles of white wine, and four of the carcailes of the pArtrtdges; let thetu be pounded, an% put them in this fiuce. When the fat of your cuftis is taken away, be careful to make ir reitfliing; and after your pounded livers are put into your CQliis, you muft ftrain them through a (ieve. Your partridges t)eing done, take them oiF; as alfo take off the bacon smd,

paper, and lay thesi in your diih with your fauce over them. •.-••?•• Xhia

pr T KE A R T O F COOKERY

This difli I do riot recommend; for I think it an odd juoibte of ctafli; by that time .the cullis, the efleiuse of ham, and all ather ingredients are- reckoned, the partridges will come to a fitie penny. But fach receipts as this are what you have in moft books of cookery yet printed. •

• •, …

r, To. mate EJeme.of Ham.

TAKE the fat ofFa Weftp’halia ham, cut the lean in fllccs, beat them well, and lay tHem in the bottom of a flewpan tMth fliccs of carrots, prfnip?, andonions; cover your pan, ahd fet it pvcr a gentle fire. Let them ftcw till ihcy begin to ftick, then fprinkle on a little flour and turn them; then moiften with broth and veal gravy; feafon with three or four nuiihrDomd, . 99 manyirufflq? a whole_ leek, fome bafil,.par. fley, and half a dozen cloves; or inftead of the leek, you may put a clove of garlic. Put in foine crufts of bread, and let them fimmer over thecfire for three Quarters of an hour. Strain it, and fet it by for ufe.

•’ – A Cullis for all Sorts of Ragoo.

HAVING cut three pounds of lean veal, and half a pound of ham into flipes, lay it iato the boftom of a ftewpan; put iit carrots and parfnips, a9d an onion fliced; coyer it, and fet it a-fewing over a ftove: when it hs a good colour and begins to ftick, put to it a little melted butter, and fhake in a little flour, keep it moving a little while till the flour is fried: hen. nioiiien it with gravy nd broth, of each a like quantity; then put in (bme parfley and bafil, a whole leek, a bay-leaf, fome inuflirooms and trufies minced fmall, three or four cloves, and the cruft of two French rolls: fet all thefe fimmer together for three quarters of ai hour; then take out the flices of veal, flrain it, and Iceep it for all forts of ragbos. Now compute the expence,’ and fee if this dilh cannot be drefled full as well vithout tliis expence, f –

A Cullhfor all Soru of Butchers McaU

YQU muft take meat according to your company; if ten or twelve, you cannot take lefs than a leg of veal and a ham, with all the fat, fkin, and outfide cut ofF. Cut the leg of veal in pieces, about the bignefs of your fift; place them in your ftewpan, and then the flices of ham, two carrats, an onion cut in two, cover it clofe Ift it flew fofcly at flrfl, and as it begins

MADE PLAIN Alflc. E.ASY.

109

to be brown, take biF tbe cover and turn it, tp colour it on all fides the fame; but take care not’ to burn tbe meat. When It has a pretty brown colour, moiften your cuUis with broth marie of bf, or other meat; feafon your cullis with a little .fweec bafi, fome- cloves, with fome garlic; pare a lemon, cut it in ilices, and put it into your cullis, with fome muflirooms, c Put into a flew-pan a good Iimp of butter, and fet’ it over a flow fire; put into it two or three handfuls of flour,, ftir it with a wooden ladle, and let it take a colour; if your cullis be pretty brown, you muft put in fome flour. Your flour being orown with your cullis, pour it very Ibftly into your cullis, kfping it fiirring with a wooden ladle; then let your cullis flew fqftly, and &im; off all he fat, put in two glas of champaign, or other white wine; hot take care to keep your cullis very thin, fa that y6a may take the fat well oflT, and clarify it. To ca lify it, you muft put it in a flove that draws well, and cover it cloie, and let it boil without uncovering, till it boils over; then uacover it, and take off the fat that is round the ftew-pan, then wipe’ it off the cover alfo, and cover it again. When yoor cullis is done, take out the meat, and flrain your cullis through a filk flrainer. This cullis is for all forts of ragpos, fowls, pie$9 and terrines.

Cullis tbe Italian TVay.

PUT into a ftew-pan half a ladleful of cullis, as much effence of ham, half a ladleful of gravy, as much of broth, three or four onions cut into flices, four or five cloves of garlic, a Jittle beaten coriander- feed, with a lemon pared and cut into flices, a little fweet bafil, muflirooms, and good oil; put all over the fire, lei it flew a quarter of an hour, take the fat well QfF; let it be of a good tafte, and you may ufe it with all forts of meat and fifli, particularly with glazed fifli. This faucc will do for two chickens, fix pigeons, quails, or ducklins, and all forts of tame and wild fowl. Now this Italian or French fauce, is faucy.

Cullis of Craw Fijb

YOU muft get the middling fort of craw-fifli, put.them ovar the fire, feafoned with fait, pepper, and onion cut in flices $ being done take then out, pick them, and keep the tails after they are fcalded, pound the reft together in a mortar; the more they are pounded, the finer your cullis will be. Take a bit of vea), the bignefs of your fift, with a fmall bit of ham an onioa

–

ii6 . fTiH.t AJLT 0:F ACOOKEiRY

.cut iatoibiir, piit it-jii to Aioat; gently: if.tt fticksbui Awiry Jittkto tbcvpflOi owdef it aJittlc Mihiflen it with.heotb fiut id it feme cloik CwtA bstfil in btanobet, foait jrmfii- roomS) tith lemah patodtaod CAit.in flices: being .dooeffntf ithefiitMcilj(itf’,cJ8tkbeofa,gcxcd tafle; Uien.taiee,ott3uiurieat mithjL flckomer, and odn txc tbickeh it a JitIe with oSence .cof..han: then put in jrour cra-fifiij; and Acaiii it ofiw Bcig ikaioed, keep dt ibr a firft oourfe of . crawnfiflx.

TARE a pitce of veal, cut ft ifitoftbaH’brts, wich:ferAe

thin tlices of bam, and two onions cut into four pieces;; ‘inoifl:-

en ‘k with broth, fearfened with mufiirooms, a buneh fK par

tflty, gecn onions, tbre cloved j and fe Itt it ‘flew’ flefnfg

ilewed, take .put 1 your meat and roots wilh a ficiitinkr i

in a few crambs;pf bread, and let it Kow foftly; take. the

white of a fol, orimo chickens, and pound it m anotarj

cbei
ig wtU poanded, mkx it in your eallis, but it rfiUft Aot

b!pi1, and your .cuUi3 muft be veryHbite; but if it id(iot wbifed

enough, you rnqft potMid two dozen of fwaet altnondS’Maiieh

cd, and put into your cuUis: then boil a glafs of mi, and

put it into your cullis: let it be of a goodtafle, and drain it

eiF; then put it in a.faiall kettle, and Jkeep it warm. Yoii

may ufe it for white loaves, white cruft of bread’, and bifcuits,

&iUOifira; Brace cf Partridgs PhntsiOr any.tlmgyu pfeff.

ROAST a partridge, pound it well in a mortar, with the j;cinions of four turktes, wih a quart of ‘ftrong gravy, nd At Ij vers cf the partridges, and fome truffles, and let it Wmer till it he pretty thick $ let it -fiand in a difli for a while, -then put two glaiTes of Biirgundy into a flew-pan, with two er three flices of onions, a clove or two of garlic, and the above fauces l.et it fimmer a few minutes, then prefs it through a hair bag into a ftewpan, add the efTence of ham, let it boil fo fome time, feafon it with good fpice and .pepper, Jay yourpar’ tridges, &c; in the difii, and pour your fauce in.

They will ufe as many fine Ingredients to ftew a pigeon or fowl, as will make a very fine difii, which is equal to ‘bojUng a leg of mutton in champaign.

Ic would be oeedlefs to name any more, though you -hav much more expenfive fauce than this; however, I think bene i enough to fhew the folly of thefe fine ‘French cooks. In thei own country, they will fnakea grand entertainfflwt with (he

MADE PLAIN AND EASy. m

expence of one of thefe difhes; but here they want the little petty profit; and by this fort of’ legerdemain, fome fine eftatcs tee juggled intp Fjriinee.

C H A P. IV.

To make a Number of pretty little Diflies, •ftt for aSupper, or Side-did, and little Corner-difhes, for a jgreat Table i andjhe reft you have in the Chapter for Lent.

• Hffg Ears f€ed,

TAKE four hojgs.ears, and half boil them, or ta
ce them foufed; make a force-meat thus; take half a pound of beef-fuet as much crumbs of bread, n anchovy, fomefage’; boll and chop very fine a little parfley; mix all together with the yolk of an egg, a little pepper flit your ears very carefully to make a place for your fluffing; fill them, Bopr them, and fry them in frefh butter till they are of a fine brown; theh pour out all the fat clean, and put to them half a pint of gravy a a& of white wine, three tea-fpoonfuls of muftard, a pjece of butter as big as’ a nutmeg rolled in flour, a little pepper, a fmall onion whole; cover them clofe, and let them Aew foftly for half an hour, fiuking ysvr pan nidw and then. When th are .enough, lay them in your difli and pour your fauce over thenc, but firft take out the onion. This makes a very pretty difli; but if yu would make a fine large dib, take the feet, and cut all the meat in fmall thin pieces, and flew with the ears. Seafon with fait to your palate.

To fm-ci C$cis Ccmis.

PARBOIL your cocks combs, then open them with a point of a knife at the great end: take the white of a fowl, as much bacon and beef marrow, cut thefe fmall, and beat them fine in a marble mortar; feafon them with fait, pepper, and grated nutmeg, and mix it with an egg; fill the cockscombs, and flew them in a little ftrong gravy foftly for half an hour; then flice in fomefrelh rajufliroonis and a few pickled oncsj then beat up the yolk of an egg in a little gravy, flirring it. SeaTon with fait. When they are enough, -ditfh them up in little

tdiflies or plates.

TV

ti THE ART OF COOKERY

To pnferve Cocks-Combsm

LET them be well cleaned, then put them into a pot, witJi fome melted bacon, and bdil them a little; about half an hour after add a little bay fait, fome pepper, a little vinegar, a lemon fliced, and an onion ftuck with cloves. When the bacon begins to flick to the pot, take them up, put them into the pan you would keep iic, lay a clean linen cloth over them, and pour Bielted butter clarified over them, to keep them clofe from the air. Thefd make a pretty plate at a fuppen

To prtferve or pickle Pigs Feet and Ears,

TAKE your feet and ears fingle, and wa(h them well, fplit the feet in twp, put a’bayleaf between every foot, put in al moft as much water as will cover them. When they are well fieamedf add to them cloves, mace, whole pepper, and ginger, corianderfeed and fait, according to your di fere tion; put t them a bottle or two of Rhenifli wine, according to the quan. tity you do, half a fco bay-leaves, and a bunch of fweet hei;bs. Let them boil foftly till they are very tender, then take them out of the. liquor, lay them in an earthen pot, then flrain the liquor over them; when they are cold, cover thqm down clofe and keep them for ufe.

You (bould let them Hand’ to be cold fkim off all the fat, .and then put In the wine and fpice.

Pigs Feet and Ears another Way.

TAKE two pigs ears foufed, cut them into l6ng (Ilpa about three inches, and about as thick as a goofe quill put them in a flew pan with a pint of good gravy, and half, an onion cut very fine, flew them till they are tender; then add a little butter rolled in flour, a fpoonful of muftard, fome pepper and fait, a little elder vinegar; tofs them up and put them in a difli: have the feet cut in two, and put a bay-leaf between; tie them up, and boil them very tender in water and a little vinegar, with an onion or two, rub them over with the yolk of an egg, and fprinkle bread-crumbs on thetn, broil or fry them, and put them round the ears.

To pickle Ox-Palates.

TAKE your palates, wafli them well with fait and water, and put them in a pipkin with water and fome fait; and when they are ready to boil, fkim them well, and put to them pepper,

cloves.

MAfiE lLAiN ANb EAit I13

cloves, and mace, as much ai wiH give them a quick tafte Wha they are boiled tender (which will require four or five hours), peel them’ and cut them into fmall pieces, and let them coq J then, make the pickle of white- wine and vinegar, an equal quantity; boil the pickle, and put in the fpices that were boiled in the palates; when both the pickle and palates ate coId
lay your palates in si jar, and pUt to them a few bay-leaves, and a little frefli fpice: pour the pickle over them, cover them clofe, tnd keep them fdr ufe.

Of thefe you may at any time make a pretty little difli eitheif tvith brown faucepr white; or butter and muftard and a fpoon- ful of white- wine I or they are ready to put in made di(bea.

To Jkw Cucumber t.

TAtCE file cucumbers, pare tfaem and cut thetii la tWOt length ways take out the feeds take a dozen fmall roundbcadf:d onions peeled n put fome butter in a ftewpan, melt it, put in your ooions and fry them brown; then put a fpoonfal of flour in ftir it till it is fmooth, put in three quarters ef a pint of brown gravy, and ftir it all the time; then put in your cucumbers, with a glaft of Li(bo, ilew them till they are tender; feafon with pepper and fait, and a little Cayenne;)epper to you liking: obferve to ikim it well, becaufe the butter wilt rife to the top. Send them to table in a diilr, ot under your meat.

29 ragoo Cucumbers

TAIE two cucumbers, two onions, ‘ ilice them, and fry tbem in a little buttei:, then drain them in a fieve, put them in to a faucc’pan, add fix fpoonfuls of gravy two of white wine a blade of mace; let them ftew five or ux minutes: then take a piece of butter as big as a walnut rolled in flour, a little faJt and Cayenne pepper (hsdce them together, and when it is, thick difh them up.

A Pricafey of Kidney Beans.

TAKE a 4iiart of the feed, when dry, foak them all night in river-water, then boil them on a flow fire till quite tender; take a quarter of a peck of onions, (lice them thin, fry them in butter till brown; then take them out of the hu&er;, and put em in a qurt of ftrong-drawn gravy. Boil them till you, may maih them fine,, then put in yoiir beans, and give them, a bpil 01 two. Seafon with pepper, fait, and nutmeg.

I T

114 THE ART OF COOKERY

To drefs Windfor-Btans.

TAKE the feed, boil them till they are tender; then blanpk tliem, and fry them in clarified butter. Melt butter, with a drop of vinegar, and pour oyer them. Stow them with fait, pepper, and nutmeg.

‘ Or yoii may eat them with butter, fack, fugar, and a little powder of cinnamon.

To make Jumballs.

TAKE a pound of fine flour and a pound of fine powder- fu gar, make them into a light pafte, with whites of eggs beat fine: the)i add half a pint of cream, half a pound of fre(h butter melted, and a pound of blanched almonds well beat. Knead them altogether thoroughly with a little rofe-water, and cut out your jumballs in what figures you fancj; and either bake them in a gentle oven, or fry them in frefli butter, and they make a pretty fide or corner,difli. You may melt a little butter with a fpoonful of fack, and throw fine fugar all over the diOi., If you make them in pretty figures, they make a fine little di(h.

To make a Ragoo of Onions

TKE a pint of little young onions, peel them, and take four large ones, peel them, and put them very fmall put a quarter of a pound of good butter into a ftew-pan, when it is’ melted and done making a noife, throw in your onions, and fry them till they begin to look a little brown: then ihake ia a little flour, nd fhake them round till they are thick; throw in a little fait, a little beaten pepper, a quarter of a pint of good jgravy, and a tea-fpooniful of mufiard. Stir all together, and when it is well-tafted and of a good thicknefs, pour it into your diib, and garnifh it with fried crumbs of bread. They make a pretty little difli, and are very good. You may ftew rafpings in the room of flour, if you pleafe,

J Ragoo of Oyjiers.

OPEN twenty large oyfters, take them out of their liquor, fave the liquor, and dip the oyfters in a batter made thus: take two eggs, beat them well, a little lemon-peel grated, a little nutmeg grated, a blade of mace pounded fine, a little parfley chopped fine; beat all together with a little flour, have ready fome butter or dripping in a ftew-pan; when it boils, dip in your oyfters one by one, into the batter, and fry them of a fine

brown 5

MADE PLAIN AND EASV. iij

Vfown then with ah cgg-flicc take them out, and lay them in a difh before the fire. Pour the fat out of the’ pan, aiid (hake a little flour over the bottom of the pan, then rub a little piece of butter, as big as a fmall walnut, all over with’ your knife, whilft it is over the fire; then p6ur in three fpoonfuls of the oyfter-liquor drained, one-fpoonful of wbitewine, and a quarter of a pint of gravy; grate a little nutmeg, ftir all together, throw in the oyfters, give, the pan a tofs round, and when the fauce is of a good thicknefs, pour all into the difh
and garnifli with rafpings,

A Ragoo of Afparaguu

SCRAPE a hundred of grafs very clean, and throw it into cold water. When you have fcraped all, cut as far as is good and green, about an inch long, and take two heads of endive clean wafhed and picked, cut it very fmall, a young lettuce, clean waflied and cut fmall, a large onion, peeled and cut fmall puc a quarter of a pound of butter into a ftew-pan, when it is melted throw in the above things: tofs them about, and Uy theni ten minutes; then feafon them with a little pepper and fait, Ihake in a little flour, tofs them about, then pour in half a pint of gravy. Let them ftew till the fauce is very thick and good; then pour all into your difh. Save a few of the little tops of the grafs to garni(h the difh.

N. B. Yoii muft not fry the afparagus: boil it in a little water, and put them in your ragoo, and then they will look green, ‘

A Rqgw of Livers

TAKE as many livers as you would have for your diflt. A turkey’s liver and hx fowls livers will make a pretty difli. Pick the galls from them, and throw them into cold water; take the . fix livers, put them inafauce-pan with a quarter of a pint of gra vy, afpoonful of mu(hroom$, either pickled or frefb, a fpoonful of catchup, a little piece of butter as big as a nutmeg, rolled in flour; feafon them with pepper and fait to your palate. Let them ftew foftly ten minutes; in the mean while butter one fide of a piece of writing paper, and wrap the turkey’s Kver on it, and broil it nicely, lay it in the middle, and the ftewed livers round. Pour the fauce all over, and garnifh with lemon’

iTo ragoo Caulijlofvers TAKE a large cauliflower, wafli it very clean, and ptcl it In- pieces, as for pickling; make a nice brown cuUia, and

I 2 ftew

,1(4 TRE ART OF QOKfRV

iW them tiU tejidei;, fcafon with pepper aad felt, put tkeei nKc your difli vitb the iiauee over; boU a f(pw fprigs of the uliflower in water, to garnifii with.

Si€wed Pfofo, and Lettuci

Take quart of greets pafe, two Urge cabbage- ktuccsy cut fmall aeroCsy andiwaihed very clean; put tbem iaa ftewc?pan with a quart of gravy, and ftew them till tender put ii ipme hikttec rolled in &ciix;, fisalbn witk pepper and £ih r when of a proper thicknefs difli them up.

N. B. Some like them thickened with the yolks of four tggs. Others like an onion chopped very fine and ftewed with tbem wiCb two or three raihers of lean ham.

Anothr TVay ia ftew Ptas

TAitE a pint of peas, put them in a ftew- pan with handful of chopped parJtey; jufl cover them with waller, flew ihem till tender; thert beat up. the yol-ks of two eggSy put ia fome double-refined fugai to fweeten them, put in the egg 2nd tofs them itp; then put them in yoar di&.

c Qds-fiunds broiled ioith Grenjy,

SCALD them in hot water, and rub them with fak well blanch them, that id, take ofF the blacked dirty (kitif then fet theia on in cold water, and let them fimmer till they begin to be ten dex take them out and ftour them, and brioit them on tbe.grid’iron. In the mean time take a little good gravy, a little Ikniftard a little bit of butter rolled in flour, give it a boil, feafon it with pepper and fait. Lay the founds in your difh and pour youif iauce over them

• • –

A forced Cahhage.

TAKE a fine white-heart cabbage, about as big asaqurteif; of a peck, lay it in water two or three hours, then half boil It fet it in a cullender to drain,, then very carefully cut out the heart, but take great care not to break off any of the putfide leaves, fill it with force-meat onade thus: tal a pound oJF vealy half a pound of bacon, fat and lean together, cqt them fmally and beat them fine in a mortar, with four eggs boiled hard iSeafon it witli pepper and fait, a little beaten mace, a very little lemon-peel cut fine, fome pariiey chopped fine,, a very little thyme, and two anchovies: when they are beat fine, take iifit, crumb of ftae roU, fome mufhroojs, if you have them

•itb

MAt)E PLAIN AND EASY. 117

ettfer pickled or freOi, and the heart of the cabbage you cQt oat chopped fine. Mix all together with the yolk of an egg, en fill the hollow part of the cabbage, and tie it with a packthread; then lay fome fltces of bacon to the bbttom of a ftew pan or fauce-pan, and on that a pound of coarfe tean beef, cut thin; put in the cabbage, covet it clofe, and let it ftew oyer a flow fire, till the bacon begins to ftick to the pan, fake in a little flour, then pour in a quart of brbth, an onion ftuck with cloves, two blades of mace, fome whole pepper, a little bundle of fweet herbs; cover it clofe, and let it ftew very foftly an Hour and a half, put in glafs of red-wine, give it a boil, then take it up, lay it in the di(h, and ftraih the gravy and pour over: untie it flrft. This is a fine (ide-difh, and the next day makes a fine hafli, with a vealfteak nicely broil ed and laid on it.

‘ Sfnved fieJ Cabhage.

, TAKE a red cabbage, lay it in cold water an hour, then cut it into thin ilices ack-ofs, and cut it into little pieces. Put it into a ftew pan, with a pound of faufagesi a pint of gravy, a little bit of ham or lean bacon r cover it clofe, and let it ftew half an hour then take the pan ofF the fire, and fkim ofF the fat, (hake in a little floiir, ahd fet it on again. Let it ftew two or three minutes, then lay the faufages in your difh and pour the reft all over. You mayy before you take it up, put in half a fpoonful of vinegar.

Savoys forced and JleODtd.

TAKE two favoys, fill one with force-meat, aqd tlc other without. Stew them with gravy; feafon them with pepper and fait, and when they are near enough, take a piece of butc ter, as big as a large walnut, rolled in flour, and put in. Let them ftew till they are enough, and the fauce thick; then lay them in your difh, and pour the fauce ovef them. Thefe things are beft done on a ftove.

To force Cucumheru

TAKE three large cucumbers, fcoop out the pith, fill then with fried oyfters, feafoped with pepper and fait; put on the piece again you cut ofF, few it with a coarfe thready and frjr them in the butter the oyfters are fried in: then pour out the Butter, and fliake in a little flour, pour in half a pint of gravy, ihake it round and piit in the cucumbers. Seafon it with ‘ r I 3 . 3 little

n8 THE ART QF COOKERY

a little pepper mnd fltj let tbcm ftew foftly till they re tender, then lay them in a plate, and pour the gravy over them: or you ipay foice them with any fort of force-meat you fancy ‘nd fry them in hog’s lard, and then ftew them in gravy zai red-wipe

Fried Saufages

TAKE half 9 pound of faufages, and fix apples, llice fouf about as thick as a crown, cut the other two in quarters, fry them with the faufages of a fine light brown, lay the faufages in the middle of the difh, and the apples round. Qarnifb with the quarteied apples.

$ tewed cabbage and faufages fried is a good difh,

CoUops and Eggs,

CUT either bacon, hung beef, or hung itiutton In tp thirl flices; broil them nicely, lay them in a di(h before the fire, have ready a ftew- pan of water, boiling, break as many eggs as you have collops, break them one by one ip a cup, and pour them into the ffew-pan. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-flice, and lay them on the collops.

To drefi cold Fowl or Pigeon

CUT them in four quarters, beat up an egg or two, according to what you drefs, grate a little nutmeg in, a Ifttie falt fome parfley chopped, a. few crumbs of bread, beat them well toge- ther, dip them in this batter, and have ready fome dripping hot in a ftew- pan, in which fry them of a fine light brown: have ready a little good gravy, thickened with a little flour, mixed ‘ with a fpoonful of catchup; lay the fry in the difli, and pour the fauce over. Garnifh with lemon, and a few muflirooms, if you have any, A cold rabbit eats well done thus.

To mince VeaU

CUT your veal as fine as poffible, but do not chop it: grate little nutmeg over it, fhred a little lemon-peel very fine, throw a very little fait on it, drudge a little flour over it. To a large plate of veal, take four or five fpoonfuls of water, lt it boil, then put in the veal, with a piece of butter as big as an egg, ftir it well together; when it is all thorough hot, it is enough. Have ready a very thin piece of bread toafted brown, cut it into three- corner fippets, lay it round the plate, and pour in the

vea).

MADE PLAIN AND EASV. 119

aL Juft before you pouj: it in, fqueeze iti half a lemon, or half fpoonful of vinegar Garni(h with lemon. You may put gravy in the room of water, ifyou love it flrong but it is better without

To fry cold VeaL

CUT it in pieces about as thick as half a crown, and as long as you pleafe, dip them in the yolk of an egg, and then in crumbs of bread, with a few (weet herbs, and flired lemon-peel in it; grate a little nutmeg over them, and fry them in frcfli butter. The butter muft be hot, juft enough to fry them in: in the mean time, make a little gravy of the bone of the veal; when the meat is fried take it out with a fork, and lay it in a difh before the (ire, then (bake a little flour into the pan, and ftir it round; then put in a lictle gravy, fqueeze in a little lemon, and pour it over the veaU Garnifli with lemon

To iofs up cold Veal White.

CUT the veal into little thin bits, put milk enough to it for faace, grate in a little nutmeg, a very little fait, a little piece of butter rolled in flour: to half a pint of milk, the yolks of two eggs well beat, a fpoonful of mu(h room- pickle, ftir all together till it is thick; thn pour it into your di(b, and garnilh with lemon.

Cold fowl (kinned, and done this way, eats well; or the beft end of a cold breaft of veal; firft fry it, drain it from the fat; then pour this fauce to it .

To hajh Cold Mutton.

CUT your mutton with a very (harp knife in very little bitsc as thin as poffible; then boil the bones with an onion, a little fweet herbs, a blade of mace, a very little whole pepper, a little fait, a piece of cruft toaft(d very crifp: let it boil till there is juft enough for fauce, ftrain it, and put it into a fauce-pan, with a piece of butter rolled in flour; put in the meat, when it is very hot it is enough. Seafon with pepper and fait. Hkve ready feme thin bread toafted brown, cut three- corner- ways, lay them round the di(h, and pour in the ha(h. As to walnutpickle, and all forts of pickles, you muft put in according to your fancy Garni(h with pickles. Some love a fmall onion peeled, and cut very fmall, and done in the ha(h. Or you (pay life made gravy if you have not time to boil the bones.

I 4 n

il

t%9

THE ART OF COOKERY

T9 imjh MuiUn Uki Ffnffm.

CUT it very thin as above; boil the bones as above; ftraifi the liquor, where there is juft enough for the balh, co a quarter of a pJnt of gravy put a large fpoonful of red wine, an onion peeled and chopped fine
a verv little lemon- peel (bred fine, a piece of butter as big as a rmall walnut rolled in flour; put it jntoa fauce-pan with the meat, Ihake it all together, and wheo It is thoroughly hot, pour it into your dih Hadi beef the Ame way. ‘

Ta mate C$lkps of Cold Betf

IF you have any cold inYide of a firloin of beef, take ofF all the fat, cut It very thin in little bits, cut an onion very fmallK boil as t)iuch Water or gravy as you thin will do for fauce feafon it with a little pepper and fait, and a buhdle of Tweet herbs. Let the water boil, then put in the meat, with a good piece of butter rolled in flour, ihake it round, and ftir it. When the fauce is thick and the meat done, take out the fweet herbs, and pour it into your diih. They do better than freih meat

To make a Florentine of Veah

TAKE two kidneys of veal, fat and all, and mince them very fine, then chop a few herbs and put to it, and add a feW currants: feafon it with cloves, mace, nutmeg, and a little fait, four or five yolks of eggs chopped fine, and fome crumbs of bread, a pippin or two chopped, fottie candied emonpeel cut fmall, a little fack, and orange- flower-water. Lay a (beet of puiF-pafte at the bottom of your difli, and put in the ingredi-c ents, and cover it with another (heet of ptifF-pafte. Bake iti ilack oven fprape fugar on the top, and ferve it up hot

Salmagundy,

TAICE two pickled herrings and bone them, a handful of parfley, four esgs boiled hard, the white of 0ne roafted chicken orc fowl; chop all very fine feparately, that is the yolks of eggs by themfelves, and the whites the fame; fcrape fome lean boiled ham very fine, hung beef or Putch beef fcraped. Turn a fmall China bafon o.r deep faucer, into your difli; make fome butter into the ibape of a pine apple, or any other Ihape you pleafe, and fet it on the top of the bafon, or faueer; lay round your bafon a ring of Ihred parfley, then whiter of

eggs

MADE PLAIK AND EASY. nt

eggs, then ham, then chitken ten bfcef, thn yolks of tggs, thea herrings, till you have covered the bafon, and ured all your ingredients. Garhifll the difli With whole capers, and pickles of any fort you choofe chopt fine; or you my leavt out the butter, and put the ingredients on, and put a flowet of any fort at the top, or a fprig of myrtle.,

jtMther Way

MINCE veal or fowl very fmall, a pickled herring boned and picked fmall, cucumber minced fmall, apples minced fmall, an onion peeled and minced fmall, fome pickled redcabbage chopped fmall, cold pork minced fmall, or cold duck or pigeons minced fmall, boiled parfley chopped fine, celery cut fmall, the yolks of hard eggs chopped fmall, and the whites chopped fmall, and either lay all the ingredients by themfelvea feparate on faucers or In heaps in a dih. Difli them out with what pickles you have, and fliced kmon nicely cut; and if you can get nailertium-fiowers, lay them round it. This i$ a fine middle di(h forTupper; but you may always naatop falmagundy of fuch things as you have, According to yout fiQcy.’ The other forts you have in the Chapter of Fafts.

7s make litth Paftieu

TAKE the kidney of a loin of veal cut very fine, with al much of the fat, the yolks of tWo hard eggs, feafoned with 1 little falt and half a fmall nutmeg. Mix them well together then roll it well in a pufF pafte cruft; make three of it, and fry them nicely in hog’s-lard or butter.

They make a pretty little di(h for change. You may put in fome carrots, and a little fugar and fpice, with the juice of In orange, and fometimes apples, firft boiled and fweetcined
widi a little juice of lemon, or any fruit you pleafe.

Petit Tafttesfvr gamijhing Difies.

MAKE a fhort cruft, roll it thick, make them about ds big as the bowl of a fpooti, and about an inch deep: take a piece pf veal, enough to fill the patty, as much bacon and beef-fuet, fhred thtfm all very fine, feafon them viith pepper and fait, and a little fweet herbs put them into a little fteW-pan, keep turning them about, with a few nnufhrooms chopped fmall, for eight or ten minutes; tften fill youf petty-patties, and cover fhem with fome cruft. Colour theih with the yolk of aii egg,’ M bake tbera Somotimes fill them with oyftcrs for fift) etf

the

J22 THE. ART OF COOKERY

i ‘

the melts of the fifh pounded, and feafoned with pepper and fait fil) them with lohfters, or what you fancy. They make a fine garnifhing, and give a difh a fine look: if for a calPs head, the brains feafoned is mod proper,”and fome with oyftcr.

CHAP. V.

TO DRESS FISH.

AS to boiled fifli of all forts, you have full directions in the Lent chapter. But here we can fry fiih much better, be caufe we have beef-dripping, or hog’s lard.

Obferve alw2
vs in the frying of any fort of fifli; firft, that you dry your filn very well in a clean cloth, then do your fifli in this manner: beat up the yolks of two or three eggs, ac cordiDg to your quantity of fiih; take a fmall paftry-brufb, and put the egg on, (hake fome crumbs of bread and flour mixt over the fi(h, and then fry it. Let your ftew-pan you fry them in be very nice and clean, and put in as much beef dripping, or hogVlard, as will almoft cover yourfilh; and be fure it boils before you put in your fifli. Let it fry quick, and let it be of a fine light brown, but not too dark a colour. Have your fifli- flice ready, and if there is occafion turn iti when it is enough, take it up, and lay a coarfe cloth on a difli, op which lay your fifli, to drain all the greafe from it; if yoti fry parfley, do it quick, and take great care to whip it out of the pan as foon as it is crifp, or it will lofe its fine colour Take great care that your dripping be very nice and clean. You have diredions in the eleventh chapter, how to make it fit for ufe, and have it always in readinefs.

Some love, fifl in batter; then you muft beat an egg fine, and dip your fifli in juft as you are going to put it in the pan; or as good a batter as any, is a little ale and flour beat up, juft as you e ready for it, and dip the fifli, to fry it,

Lobjier Sauce.

TAKE a fine hen lobfter, take out all the fpawn and bruife it in a mprtar very fine, with a little bfitter i take all

3 tbo

UaDE plain and easy. 123

the meat out of the claws and tail, and cut it in fmall fquare pieces; put the fpawn and meat in a ftew-pan with a fpoonfu of anchovy-Ijquor, and onefpoonful of catchup,,a blade of mace, a piece of a fttck of horfe-raddiih, half a lemon, a gill of gravy, a little butter rolled in flour, juft enough to thicken it put in half fi pound of butter nicely melted, boil it gently up for fix or feven minutes; take out the horferaddih, mace, Lod lemon, and fqueeze the juice of the lemon into thefauce juft fimmer it up, and then put it in your boats.

Shrimp Sauce.

TAKE half a pint of (hrimps, walh them very clean, put them in a ftew-pan with a fpoonful of fifli-)ear, or anchovy liquor, a pound of butter melted thick, boil it up for five minutes, and fqueeze in half a lemon; tofs it up, and then put it in your cups or boats

To mah Oyjier-Sauce for Fijh.

TAKE a pint of large oyfters, fcald them, and then ftratn them through a fieve, wa(h the oyfters very clean in cold wa ter, and take the beards off; put them in a ftewpan, poor the liquor over them, but be careful to pour the liquor gently oat of the vefiel you have ftrained it into, and you will leave all the fediment at the bottom, which you muft be careful not to put into your ftewpan; then add a large (jpoonful of anchovy liquor, two blades of mace, half a lemon, fome butter rolled in flour enough to’ thicken it then put in half a pound of butter, boil it up till the butfer is melted; then take out the mace and lemon, fqueeze the lemon juice into the faucesgive it a boil up, ftir it a)l the time, and then put it into your boats or bafons.

N.’ 3. You may put ii a fpoonful of catchup, or a fpooqful of mountain-wine.

To make Antbovy’SauSn

TAKE a pint of gravy, put in an anchotry, take a quarter of a pound of buttei; rolled in a little flour, and ftir all together till it boils. You may add a little juice of a lemon, catchup,Dcd-wine, and walnutliquor, fuft as you pleafe

Plain butter melted thick, with a fpoonful of walnut pickle, or catchup, is good fauce, or anchpvy: in ihort you may put as many things as y6u fancy into fauce. AH other ftuce for i&i; you have in the Lent chapter, .

7i

S4 THE ART OF COOKERY

TV itrfs tf BrtiCi of Carp.

TAKE piece 6f butter and put into a ftewpan, melt It and Ut in ft large fpbonful of flour, keep it ftirring till it is ImoOth; Ithen put in a pint of gravy, and a pint of red-port oir tlaret, t little horfe-raddifli fcraped, eight cloves, four blades bf mace, and a dozen corns of all-cfpice, tie them in a little linen rag, a bundle of fweet-herbs, half a lemon three anchovies, a little onion chopped very fine; feafon With pepptr fait, and Cayenne pepper,, to your liking; ftew it for half an hour, then ftrain it through a fieve into the pan you intend to put your fi(h in let your carp be well cleaned and fcaled, then put the fifli in with the fauce, and ftew them very gently for kalf an hour ( then turn them, and ftew them fifteen minutes longer, put in ialoilg with your fi(h fome truffles ahd morels fcalded, fome pickled muflirooms, an artichoke-bottom, and about a dozen large oyfters, fqueeze the juice of half a lemon in, ftew it five minutes; then put your carp in your diih, and pour all the fauce over Gamifli with fried fippets, and thq roe of the fiih, done thus: beat the roe up wdl with the yolks of two eggs, a little flour, a little lemon-peel chopped fine, ibme pepper fait, and a little anchovy- liquor; have ready a pan of beef dripping boiling, drop the roe in, to be about as big as a crowhpiecej fry it of a light brown, and put it KNind the ‘dih, with fome oyfters fried in batter and fome . fcraped lorfe-raddiih.

N. B. Stick your fried fippets in the fifl).

You may fry the carp firft, if you pleafe-, but the abptre il.;he moft modern way i

Or, if you are in a great hurfy, while the fattce is making ypu may boil the fi(h with fpriAg- water, half a pint of vinegar, a little horfe-radd lib, and bay-leaf; put your (ifli in c the difli, and pour the fauce over.

dnfs Carp au Blue,

TAKE A brace of carp alive, and gut them, but not wa(h nor fcale them; tie theoi to a fifli-drainer, and put them intb a fifli kettle and pour boiling vinegar over till they are blue, or you may hold them down in a fifh-kettle with two forks, and anor perfon pour the vinegar oyer them: put in a iiart of boiling water, a handful of fait, fome horferaddcih cut in fliCes; boil them gently twenty minutes: put a filfa-plate in the difl), a napkin over that and fend thctn up hot Garnifli . ” with

MAtcE PLAIN A)fO £A$Y.’ us

Witb horfe-raddifii. Boil half a pint of crcam aud fweetcR it with fine fugar for fauce in a boat or bafon

I . 1 ‘ I 11 H I ‘

CHAP. VI. 0 SOUPS AND BROTHSc

To make Jhrong Broth for Soup or Gravy.

YAlKE a ihin of beef, a knuckle of veal, and a (erag of J iputton, put them in five gallons of water then let it boil up, fkim it clean, and feafon it with fix large onions four good teeks, four heads of celery, two carrots, two turnips 1 bundle of fweet-herb$, fix cloves, a don corns of all-fpice and fome fait; fkinn it very clean, and let it ftew gently for fia( hours; then ftrain it oflT, and put it by for ufe

When you want very ftrong gravy take a. flice of bacon lay it in a ftew-pan take a pound of beef, cut it thin, lay it on the bacon, flice a good piece of carrot in, an onion fliced a good Cruft of bread, a few fweet-herbs, a little mace, cloves nutmeg, and whole pepper, an ancHovy; cover it, and fet k on a flow fire five or fix minutes, and pour in a quart of the above gravy; cover it clofe, and let it boif foftly till half is wa&ed.; This will be a rich, high brown fituce for fi(h, fiowl orragoo.

Gravy for White Sauce

TAKE a pound of any part of the veal, cuiit it into fmll tcieces, boil it in a quart of water, with an oion, a blsde o£ mace, two cloves, and a few whole peppercorns. Boil it till it is as rich as you would have it.

Gravy for Turkey j Fowl or Ragoo,

TAKE a pound of lean beef, cut and hack it well, then flour it well, put a piece of butter as big asa hen’s egg in a ftew-pan; when it is melted, put in your beef, fry it gi) all fides a little brown, then pour in three pints of boiling water, and a bundle of fweet-herbs, two or three blades of mce., threci or four cloves, twelve whole pepper- corns, a I;ttle bit Qt cr lot) a little piece of cruft of bread toafted . btown c cover it

clofe.

n6 THE ART OF COOKERY

clofe, and let it boil till there is about a pint or lefs; then feafon it with fait, and ftrain it oflF.

Gravy for a Fowly when you have no Meat nor Gravy ready.

TAKE the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toafted brown, a little prpper and fait, and a little bit of thyme. Let them boil till there is about a quarter of a pint; then pour in half a glafs of red-wine, boil it and ftrain it, then brulfe the liver well in and ftrain it again; thicken it with a little piece of butter roiU ed in flour, and’it will be very good.

An ox’s kidney makes good gravy, cut all to pieces, and . boiled with fpice, &c.; as, in the foregoing receipts.

You have a receipt in the beginning of the book, in the preface for gravies.

Vermicelli Soup

TAKE three quarts of the broth, and one of the gravy mixed together, a quarter of a pound of vermiceli blanched in two quarts of water; put it into the foup, boil it up for ten minutes, and feafon with fait, if it wants any put it in your tureen, with a cruft of a French roll baked.

Macaroni Soup.

TAKE three quarts of the ftrong broth, and one of the gravy mixed together; take half a pound of fmall pipe-maca roni, and boil it in three quarts of water, with a little butter in it, till it is tender; then ftrain it through a iieve, cut it in pieces of abouttwo inches long, put it in your foup, and boil it up for ten minutes, and then fend it to table in a tureenc With the cruft of a French roll toafted.

Soup CreJJii.

TAKE a pound of lean ham, and cut it into fmall bits, and put at the bottom of a ftew-pan, then cut a French roll and put over the ham; take two dozen heads of celery cut fmall, fix onions, two turnips, one carrot, cut and waQied very clean, fix cloves, four blades of mace, two handfuls of water-crefles: put them all into the ftew-pan, with a pint of good broth j cover them clofe, and fweat it gently for twenty, minutes, then fill It upiwith veal broth, and ftew it four hours . rub it through a fine fievc, or cloth, put it in your pan again;

feafoa

MADE. PLAIN AND EAST 127

feafon it with fait and a little Cayenne pepper; give it a fimmer up, and fend it to table hoc with fome French roll toafied hard in it. Boil a handful of creiles till tender, in water, and put in over the bread.

3d make Mutton or Veal Gravy.

CUT and hack your veal well, fet it on the fire with water, ftreet- herbs, mace, and pepper. Let it boil till it is as good as you would have it, then ftrain it oiF. Your fine cooks always, if they can, chop a partridge or two, and put into gravies.

TV mke ajirong Fijb-gravy.

TAKE two or three eels, or any fifh you have, Ikin or fcale them, gut them and wafh them from grit, cut them into little pieces, put them into a faucecpan, cover them with water, a little cruft of bread toafted brown, a blade of two of mace, and fome whole pepper, a few fweet-herbs, and a very little bit of lempn-peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy; if a pint, as big as a walnut. Melt it in the fauce-pan, then (hake in a little flour, and tofs it about till it is brown, and then ftrain in the gravy to it. Let it boil a few minutes, and it will be good.

To make Plum -Porridge for Chrtjlmas.

TAKE a leg and (bin of beef, put them into eight gallons of water, and boil them till they are very tender, and when the broth is ftrong .ftrain it out: wipe the pot and put in the broth again; then fllce fix penny loaves thin, cut off the top and bottom, put fome of the liquor to it, cover it up and let it ftand a quarter of an hour, boil it and ftrain it, and then put it into your pot. Let it boil a quarter of an hour, then put in five pounds of currants, clean wafiied and picked; let them boil a little, and put in five pounds of raifms of the fun, ftoned, and two pounds of prunes, and let them boil till they fwell; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take ofF the pot; then put in three pounds of fugar, a little fait, a quart of fack, a quart of claret, and the juice of two or three lemons. You may thicken with fago inftead of bread, if you pleafe; pour them into earthen pans, and keep them for ufe.

ttt THE ART Olf COOtERT

To mate Jirmg Broth to ietp fir life.

TAltE part of a leg of beef and the fcrag-end of a neck o mutton, break the bones in pieces, and piit to it as much watef as will cover it, tA A Uttle fait and whf n it boils, (kirn it clean, and put into it a whole onion ftuck with cloves, a bunch of fweet-herbs, fotne pepper, and a nutmeg quartered. Let thefe boil till the meat is boiled in pieces, and the ftrengtU boiled out of it ftrain it out and keep it for ufe

A CrctW’fijh Soup.

TAKE a galloQ of W4ter, and fet it a-boiltng put in it a bunch of fweet-herb?, three or four blades of mace, an onioa ftuck with cloves, pepper, and fait i then have about two hundred craw-filb, fave about twenty, then pick the reft froili thd ihens, fave the tails whole; beat the body and (hells in a mortar with a pint of peas, green or dry, firft boUed tender in fair water; put your boiling water to it, and ftrain it boiling hot through a cloth till you have all thgoodnefs out of it: ftt It over a flow fire or ftew-hole, have ready a French roll cut venr thin, and let it be very dry, put it to your foiip, let it ftew till half is wafted) then put a piece of butter as big as an egg into a fauce-pan, let it fimnier tllL k badooe oiaking a noife (bake

. in tw.o tea-fpoonfuls of flour, ftirring it about, and an oniofl; put in the tails of the fifli, give them a (hake round, put tp them a pint of good gravy, let it boil four or five minutes foftly, take out the onion, and put to it a pint of the foup ftir it well together, bruife the livefpawn of a heii lobfter, and put it all together, and let it fimmer very foftly a quarter of an hour J fry a French roll very nice and brown and the twenty

, crav(-fi(h; pour your foup into the difh, and lay the roll in the middle and the craw-fi(h round the difti.

Fine cooks boil a brace of carp and tench and may be a lobfter or two, and many more rich things, to make a craw-fiih foup but the above is full as good and wants no addition.

To make Soup-Santea or Oravy-Soup,

TAKE fix good rafhers of lean ham, put it in the bottom

of a ftew-pan; then put over it three pounds of lean becf nd

V over the beef three pounds of lean veal, fix onions cut in OAH

two carrots, and two turnips fliced, two heads of celery, .nd

a bundle of fweet-herbs, fix cloves, and two blades V

put a little water at the bottom, draw it very gently vA it % dicks,

MADE PLAIN AND EASY. 129

fticks, then put in a gallon of boiling water; let it ftew for two hours, feafon with fait, and ftrain it offj then have ready a carrot cut in fmall flices of two inches long, and about as thick as a goofc quill, a turnip, two heads of leeks, two, heads of celery, two heads of endive cut acrofs, two cabbagelettuces cut acrofs, a verry little forrel and chervill 5 put thcoi in a ftew-pan, and fweat them for fifteen minutes gently; then put them in your foup, boil it up gently for ten minutes; . put it in your tureen wUb a cruft of French roll,

N. B. You may boil the herbs in two quarts of water for ten minutes, if you like them beft fo; your foup will be the clcaVer, or you may take one quart of the broth, page 1 25, and one of the fowling- gravy, and boil the herbs that arc cut fine in it for a quacter of an hour.

jf Green Peas-S$up.

TAKE a knuckle of tcM, and one pound of leafl ham, cut tfaem in thin flices, lay the ham at the bottom of a foup-pot, the veal upon the ham; then cut fix onions in flices and puc on, two or three turnips, two carrots, three heads of celery cut fmall, a little thyme, four cloves, and four blades of ” niacc; put a little water at the bottom, cover the pot clofe, and draw it gentlyc but do not let it flick; then put in fl; quarts of boiling water. Jet it ftew. gently for four hour, and Ikim it well; take two quarts of green-peas, and ftew them in fome of the broth till tender; then firain them ofF, and put them in a marble mortar, and beat them fine, put the liquor in, and mix them up (if you have no mortar, you muft bruife them in the beft manner you can); take a tammy, or a fine cloth, and rub them through till you have rubbed, all . the pulp out, and then put ypur foup in a clean pot, with half a pint, of fpinach juice, and boil it up for fifteen minutes; feafon with fait and a little pepper: if your foup is not thick enough, take the crumb of a r rench roll, and boil it in a little of the foup, beat it in the mortar, and rub it through your tammy or cloth; then put it in your foup, and boil it up; then put It in your tureen, with dice of bread toafted very hard

Another Way to make Green PeasSoup

TAKE a gallon of water, make it boil; rheo put in fix onions, four turnips, two carrots, and two heads of celery cue in flices, four cloves four blades of AiftCe, four cabbage let

K, ‘ tuces

ijo THE ART OF COOKERY

tuces cut fmall, ftew them for an hour i then ftrain it off and put in two quarts of old green-peas, and boil them in the liquor till tender; then beat or bruiYe them, and mixthiifi up with the broth, and rub them through a tammy or ctoth, and put it in a clean pot, with half a pint of fpinach juice, and boil it up fifteen minutes, feafonwith pepper and lalt to your liking; then put your foup in your tureen, with fmall dices of bread toaftcd very hard.

jf Peas- Soup for JVlnter.

TAKE about four pounds of lean beef, cut it in fmaU pieces, about a pound of lean bacon, of pickled pork, fet it on the fire with two gallons of water, let it bail, and fkim it well; then put in fix onions, two’ turnips, one carrot, and four heads of celery cut fmll, and put in a quart of fplit-peas, boil it gently for three hours; then ftrain them through a iieve, and rub the peas well through; then put your foup rn a clean pot, and put in fome dried mint rubbed very fine to powder, cut the white of four heads of celery, and two turnips in dices, and boil them in a quart of water for fifteen minutes; then ftrain them off, and put them in your foup, take about a dozen of fmall rafhers of bacon fried, and put them into your foup, feafon with pepper and fait to your Jik ing, boil it up for fifteen minutes; then put it in your tureen) with dices of bread fried very crifp

Another Way to make it.

WHEN you boil a leg of pork, or a good piece of beef, favc the liquor. When it is cold take ofF the fat j th’e next day boil a leg of mutton, fave the liquor, and when it is cold take off the fat, fet it on the fire, with two quarts of peas. Let them boil tilL they are tender, then put in the pork or beef liquor, with the ingredients as above, and let it boil till it is as thick as you would have it, allowing for the boiling again; then ftrain it off, and add the ingredients as above. You may make your foup of veal or mutton gravy if you pleafe, that is according to your fancy.

jf Chenut- Soup.

TAKE half a hundred of chefnuts, pick them, put them in an earthen pan, and fet thetn in the oven half an hour, or roaft them gently over a flow fire, but take care thty do notc burn I then peel them, nd fet them to itew in a quart of good

beef.

MADE PLAIN AND EASY. 131

hecf, veal, or mutton broth, till they are quite tender. In the mean time, take a piece or flice of ham, or bacon, a pound of veal, a pigeon beat to pieces, a bundle of fweet herbs, an onion, a little pepper and mace, and a piece of carrot; hy the bacon at the bottom of a (lew-pan, and lay the meat and in gredients at top. Set it over a flow fire till it begins to fticic to the pan, then put in a cruft of bread, and pour in two quarts of broth. Let it boil foftly till one-third is waflrd; then ftrain it ofF, and add to it the chefnuts. Seafoii it with fait, and let it boil till it is well tafted, ftew two pigeons in it, and fry a French roll crifp; lay the roll in the middle of the di(h, and the pigeons on each fide j pour in the fou
c, and fend it away hot.

Hon Soap.

TAKE and cut a large hare into pieces, and put it intb aft earthen mug, with three blades of mace, two large onions, t little fait, a red-herring, half a dozen large morels, a pint of red wine, and three quarts of water; bake it three hours in t quick oven, and then ftrain it into a ftew-pan; have ready boiled four ounces of French barley, and put in; juft fcald the liver and rub it through a fieve with a wooden fpooni put it into the foup, fet it over the fire, and keep it ftihing, but it muil not. boil. Send it up with crifp bread in it.

Scup i la Riim.

Take a pound of lean ham and cut it fmall, and put it at the bottom of a foup-pot; cut a knuckle of veal into pieces and put in, and an old fowl cut in pieces; put three blades 6f mace, four onions, fix heads of celery, two turnips, one carrot, a bundle of fweet herbs wa(hed clean; put in half a pint of water, and cover it clofe, and fweat it gently for half an hour, but be careful it don’t burn, for that will fpoil it; then pour in boiling water enough to cover it, and let it fiew till all the goodnefs is out, then firain it into a clean pan, and let it ftand half an hour to fettle, then ikim it well, and pour it ofF the fettlings into a clean pan; boil half a pint of cream, and pour upon the crumbs of a halfpenny roll, and let it foke well. Take half a pound of almonds, blanch them, and beat them in a marble mortar as fine as you can, putting now and then a little cream to keep them from oiling; take the yolks of fix hard eggs, and the roland cream, and put to the almonds, and beat them up togethf r in your broth 1 rub

K a it

13a THE ART. OF 60OKERY

k through A fine hir (ievc or cloth till all the goodnefs is rubbed through, and put it in a ftew-pan i keep ftirrfng it till it boils, nd (kim oflF the froth as it rifts. Seafon with fait, and thei
pour it into your tureen, with three flices of French roll crifpt before the fire.

7i make MuttanBrotb.

TAKE a neck’oF mutton about fix pounds, cut it In two, boil the fcrag in a gallon of water, fkim it well, then put in a little bundle of fWeet herbs, an onion, and a good cruft of bread. Let it boil an hour, then put in the other part of the mutton, a turnip or two, fome dried marigolds, a fw cives chopped fine, & little parfley chopped fmall; then put ihefe in, about a quarter of an hour before your broth is enough. Seafon it wifh ui or you ma put in a quarter of a pound of barley or rice at firft Some love it thickened with oatmeal, and fome with bre; and fome love it feafoned with mace, inuead of fweet herbs and onion. All this is fancy, and dfiFerent palates. If you boil turnips for fauce, do not boil all in the pot, it makes the broth too ftrong of them, but boil them in a fauce-pan.

Beef’ Broth.

TAKE .a lcJg of beef, crack the bone in two or three parts, wa(h it. clean, put it into a pot with a gallon of water, (kina it well, then put in two or three blades of mace, a little bundle of parfley, and a good cruft of bread. Let it boil till the beef js Quite tender, and the fine’ws. Toaft fome bread and cut it ill dice, and put it, in your tureen j lay in the meat, and pour the foup m.

To make Scotch Barky-Broth,

TAKE a leg of beef, chop it all to pieces, boil it In three gallons of water with a piece of carrot and a cruft of bread, till it is half boiled,away; then ftrain it off, and put it into the pot again with half a pound of barley, four or five heads of celery’ tvafhed dean and cut fmall, a large onion, a bundle of fwfeet herbs, a little parfley chopped fmaJl, and a few marigolds. Let this boil an hour. Take a cock, or a large fowl, clean picked and wafhed, and put into the pot; boil it till the broth is quite goodc, then feafon with fait, and fend it to table, with the fowl in the middle. Thi broth is very good without the fowl. Take out the onion and fwect herbs before you fend it to tabic.

Some make this broth With a Iheep’s head inftcad of a leg of beef, and it is .verygood c but you muft chop the head all to ‘ T . pieccsv

• t

MADE PLAIN AND EASY. 133

pieces The thick flank (about fix pounds to fix quarts of water) makes good broth; then put the barley in with the meat, firft Ikim it well, boil it an houi?’ very foftly, then put in the above ingredients, with turnips and carrots clean fcraped and pared, and cut in little pieces. Boil all together foft y, till the broth is very good; then feafon it with fait, aad fend it to table, with the beef in the middle, turnips and car rots rounds and pour the broth over all.

To make liodge Podge.

TAKE a piece of beef, fat and lean together, about a pound of veal, a pound of fcrag of mutton, cut all into little pieces, fet it on the fire, with two quarts of water, an ounce of )carley, an onion, a little bundle of fweet herbs, three or four heads of celery walhed clean and cut fmall, a little mace, two or three cloves, fome whole pepper, tied all in a mddin rag,’ and put to the meat three turnips pared and cut in two, a large carrot fcraped clean and cut in fix pieces, a little lettuce cut fmall, put all in the pot and cover it clofe. Let it (lew very foftly over a flow fire five or fix,hours; take out the fpice, fweet herbs, and onion, and pour all into a foup-di(h, and fend it to table; firft feafon it with fait. Half a pint of green peas, when it is the feafon for them, is very good. If you let this boil fad, it will wafle too much; therefore you cannot do it too flow, if it does but fimmer. All other flrews you have in the foregoing chapter; and foups in the chapter of Lent.

Hodge-Podge of Mutton

TAKE a neck of mutton of about fix. pounds, cut about two pounds of the bed end whole, cut the reft into chops, put them into a fi;ew-pan or little pot; put in two large onions whole, two heads of celery, four turnips whole, a carrot cut in pieces, a fmall favoy or cabbage, alc wafhed clean; ftew it gently till you have drawn all the gravy out, but be fure it don’t burn; put in about three quarts of boiling ater, and let it ftew gently for three hours; put in a fpoonful of browning, and feafon it with fait; fkioi oiF all the fav clegn. Put your meat in a foup-dilh, and put the herbs over, and pour the foup over all. Garnifti with toafted fippets; You puoniy the beft end, and leave out the chops.

Partridge Soup,

Take two large old partridges, (kin them, and cut them into pieces, with three or four flices of ham, a little celery,

K 3 and

134 THE ART OF COOKERY

and three large onions cut.in ilices; fry them them in butter till they are brown; be Aire not to burn them; then put them to three quarts of boiling water, with a few pepper corns, and a little fait; ftew it very gently for two hours, then ftrain it, and put fome ftewed celery and fried bread. Serve it up hot in a tureen.

To make PortahU Souf.

TAKE two legs of beef, of about fifty pounds weight, take off alLthe (kin and fat as well as you can, then take all the meat and ‘£new8 clean from the bones, which meat put into a large pot and put to it eight or nine gallons of foft water; firft make ic boil, then put in twelve anchovies, an ounce of mac6, a quar ter of an ounce of cloves, an ounce of whole pepper jblack and ‘ white together fix large onions peeled and cut in two, a little bundle of chyme, fweet marjoram, and winter- favory, the dry hard cruftof a two -penny loaf, ftir it all together and cover ic clofe, lay a. weight on the cover to keep it clofe down, and let it boil foftly for eight or nine hours, then uncover it, and ftir it together; cover it clofe again, and let.it boil till it is a verj rich good jelly, which you will know by taking a little out now and then, and letting it cool. When you think it is a . thick jelly, take it off, ftrain jt through a coarfe hair bag, and pref it hard; then ftrain it through a hair fieve into a large earthen pan; when it is quite cold, take ofF the fcum and fat and take the fine jelly clear from the- fettlings at bottom, and then put the jelly into a large deep well tinned ftew-pan. Set it over a ftove with a flow fire, keep ftirring it often, and take great care ft neither fticks to the pan or burns. When you iind the jelly very ftifF and thick, as it will be In lumps about the pan, take it out, and put it into large deep china-cups or well-glazed earthen-ware. Fill the pan two-thirds full of water, and when the water boils, fet it in your cups. Be fure no water gets into the cups, and keep the water boiling foftly all the time till you find the jelly is like a fiifFglue; take out the cups, anJ when they are cool, turn out the glue inta a coarfe new flannel. Let it lay eight or nine hours, keeping it in a dry warm place, turning every twd hours; and then put it into the fun till it is quite hard and dry. Put it into tin boxes, with a piece of writing paper between each piece, and keep them in a dry place.

• “hen you ufe it, pour boiling water, on it, and ftir it 11 the time till it is melted. Seafon with fait to your palate A piece as big as a large walnut will make a pint of water very

rich I

JAADE PLAIN AND EASY 13$

rich; but as to thit you are to make it as good as you pleafe; if for foup, fry a French roll and lay it in the middle of the di(h, and when the glue is difTolved in the water, give it a boil, and pour it into a difli. If you chufe it for change, you may boil either rice or barley, vermicelli, celery cut fmail, or truffles or morels; but let them be very tenderly boiled in the water before you ftir in the glue, and then give it a boil all together. You may, when you would have it very fine, add force- nat balls, cocks-combs, or a palate boiled very tender,’ and cut into little .bits; but it will be very rich and good, without any of thefe ingredients.

If for gravy, pour the boiling water on to what quantity you tkink proper; and when it is diflblved, add what ingredients you pleafe, as in other fauces. This is only in the room of a rich good gravy. You may make your fauce either weak or ftrong, by adding more or lefs; or you may make it of.veal, or of mutton the fame way.

RULES to be obferved in making SOUPS or BROTHS.

FIRST take great care the pots or fauce- pans and covers be very clean atid free from all greafe and fand, and that (hey be well tinned, for fear of giving the broths and foups any brafiy tafte. If you have time to ftew as foftly as you cian, it will both have a firmer flavour, and the meat will be tenderer. But thenobferve, when you make foups or broths for prefent ufe, if it is to be dorfe foftly, do not put much more water than you intend to have fOup or broth; and if you have the convenience of an earthen pan or pipkin, fet it on wood embers till it boils, then fkim it, and put in your feafoning; cover . it clofc, and fet it on embers, fo that it may do very foftly for fome time, and both the meat and broths will be delicious. You muft obferve in all broths and foups that one thing does not tafte more than another; but thai the tafte be equal, and it has a fine agreeable relifli, according to what you defign ic for; and you muft be fure, that all the greens and herbs you . put in be cleaned, waihed, and picked.

K 4 C H A P. ‘

f2,. THE ART OF COOKfiRTf

CHAP. VII. OF PUDDINGS.

jtn Oat ‘Pudding to hah,

OF oats decorticated take two pounds,, and new- milk enough to drowrt it, eight ounces of raifins of the fun ftoned afi equal quantity of currants neatly picked, a pound of fwreec fuct finely (hred, fix new laid eggs well beat: feafon with nutmeg, beaten ginger, and fait; mix it all well together; it will make a better pudding than rice.

To make a Calfs Foot- Pudding.

‘ TAKE of calves feet one pound minced very fine, the fat and the brown to be taken out, a pound and an half of fuet, pick off all thefkitl and fiired it fmall, fix eggs, but half the whites, beat them well, the crumb of a halfpenny roll grated a pound of currants clean picked and wafhed, and rubbed in a Hoth; milk, as much a will moiften it with the eggs, a handful of flour, a little fait, nutmeg, and fugar, to feafon it to your tafte. Boil it nine hours with your meat; when it is done, lay it in your difli, and pour melted buttet over i. It is very good wiih white-wine and fugar in the butter.

To make a Pith-Pudding.

TAKE a quantity of the pith of an ox, and let it lie all night in water to foak out the blood; the next morning ftrip it but of thefkin, and beat it with the back of a fpoon in orangewater till it is as fine as pap; then take three pints of thick cream, and boil in it two or three blades of mace, a nutmeg ‘ quartered, a ftick of cinnamon; then take half a pound of the beft Jordan almonds, blanched in told water, then, beat themi with a little of the cream, and as it dries put in more cream; and when they are all beaten, ftrain the cream from them to the pith; then take the yolks of ten eggs, the white of but two, beat them very well, and p’:t them to the ingredients: take a fpoonful of grated bread, or Naples bifcuit, mingle all thefe togcther with half a pound of fine fugar, and the marrow of four large bones, and a little fait 3 fill them in a fmall ox or hog’s

‘ . guts

MADfi PLAIN AND EASY. ijy

guts, or bake in a dilb, with a pff-paftc under it, aikl rotto4

the edges.

Td mate a Marrow-Pudding.

TAtCE a ()uarc of cream or milk, and a quarter of a pound

of Naples bifcuit, put them on the fire in a ftew-pan, and

boil them up; then take the yolks of eight eggs, the whites of

four beat up very fine, a little moid fugar, fome marrow chop

ped; mix all well together, and put them on the fire keep it

Sirring til! it is thick, then take it off the fire and keepftirring

it till it is cold; when it is almoft cold, put in a fmall glafsof

Wandy, one of fack, and a fpoonful of orange flower water;

then have ready your difh rimmed with puff pafte, put your

fluff in, fprinkle (bme currants that have been well wafbed ia

cold water, and rubbed clean in a cloth, fome marrow cut in

flices, and fome candied lemon, orange, and citron, cut ia

ihfeds, and fend it to the oven; three quarters of an hour

will bake it: fend it up. hot.

A boiled Suet- Puddings

TAKE a quart of milk, four fpoonfuls of flour, a pound of fuet fhred fmall, four eggs, one fpoonful of beaten ginger a tea-fpoonful of fait; mix the eggs and flour with a pint of thejnilk very thick, and with the feafoning mix in the refl of the milk and fuet. Let your batter be pretty thick, and boil it two hours.

jfboiled Plum- Puddings

TAKE a pound of fuet cut in little pieces, not too fine, pound of currants, and a pound of raifins flowed, eight eggs half the whhes, half a nutmeg grated, qnd a tea-fpoonfulof beaten ginger, a pound of flour, a pint of milk; beat the egg itrft, then half the milk, beat them together, and by degree fitr in the flour, then the fuet, fpice, and fruit, and a much milk a9 will mix it well together very thick. Boil i five bourse

A Hunting Pudding.

TAKE ten eggs, the whites of fix and all the yolka beat them up well with half a pint of cream, fix fpoonfuls of fiour, one pound of bef fuet chopped fmall, a pound of currants well wafhed and picked, a pound of jarrraifmsfloned 2ind chop t fmall, two ounces of candied ci iron, orange, and lmon Ihred fine, put two ounces of fine fugar, a fpoonful of

rofc-

138 THE ART OF COOKERY

rofe- water, and a glaft of brandy, half a nutmeg grated; mix all well together, tie it up in a cloth, and boil it four hours
be fure to put it in when the water boils, and kept it .boiling all the time 5 turn it out into a diih, and garnifli with powder fugar

A Yorijhtre Pudding

TAKE a quart of milk, and five eggs, beat them up well together, and mix them with flour till it is of a good pancake batter, and very fmooth 5 put in a little fait, fomc grated iutmeg and ginger; butter a dripping or frying pan, and put it under a piece of beef, mutton or a loin of veal, that is roafting, and then put in your batter, and when the top-fide is brown, cut it in fquare pieces, and turn it, and then let the iinder-fidc be brown j then put it in a hot diih as clean of fat as you can and fend it to table hot.

Vermicelli Pudding.

TAKE a quarter of a pound of vermicelli, and boil it in a pint of milk till it is tender, with a ftick of cinnamon, then tskke out the cinnamon, and put in half a pint of cream, a quarter of a pound of butter melted, a quarter of a pound of fugar, with the yolks of four eggs well beat; put it in a di(h with, or without pafte round the rim, and bake it three-quarters of an hour 5 or if yoa like it for variety, you may add half a pound of currants clean wafhedand picked, or a handful of marrow chopped fine, or both.

A Steak -Pudding.

MAKE a good cruft, with fuet flired fine with flour, ajid mix it up .with cold water. Seafon it with a little fait, and, make a pretty ftiff cruft, about two pounds of fuet to a quarter of a peck of flour. Let your fteaks be either beef or mutton, well feafoncd with pepper and fait, make it up as you do an apple-pudding, tie it in a cloth, and put it into the water boil ing. If it be a large pudding, it will take five hours; if a fmall one, three hours. This is the beft cruft for an applepudding. Pigeons eat well this way.

Suet- Dumplings. TAKE a pint of milk, four eggs, a pound of fuet, and a pound of currants, two tca-fpoonfuls of laltj tbre pf gipger i

firft

I

Made plain and easy. 13

firft take half the milk, and mix it like a thick batter then put the eggs, and the fait and ginger, then the reft of the milk by degrees, with the fueC and currants, and iSour, Co make it like a light pafte. When the water boils, make them in rolls as big as a large turkey’s egg, with a little flour; then flat them, and throw them into boiling water. Move them foftly, that they do not ftick together; keep the water boiling all the time and half an hour will boil them.

jfn Oxford-Pudding.

A quarter of a pound of bifcuit grated, a quarter of a pound of currants clean waflied and picked, a quarter of a pound of fuetfhred fmall, half a large fpoonful of powder-fugar, a very little fait, and fome grated nutmeg; mix all well together, tbeo take two yolks of eggs, and make it up in balls as big as a turkey’s egg. Fry them in fre(h butter of a fine light browns for fauce have melted butter and fugar, with a little fack or white- wine. You muft mind to keep the pan ihaking about, that they may be all of a fine light brown.

All other puddings you have in the Lent chapter.

RU LE S to be obferved in making P U D D I N G S, &c;,

IN boiled puddings, take great care the bag or cloth be verjr clean, not foapy, but dipped in hot water, and well floured.. If a bread pudding, tie it loofe; if a batcer-pudding, tie it clofe; and be fure the water boils when you put the pudding in, and you fbould move the puddings in the pot now and then, for fear they ftick When you make a batter pudding, firft mix the flour well with a little imilk, then put in the ingredients by degrees, and it will be fmooth and not have lumps; but for a plain batters-pudding, the beft way is to ftrain it through’ acoarfe hair fieve, that it may neither have lumps, nor the treadles of the eggs: and for all other puddings, ftrain the eggs when they are beat. If you boil them in wooden bow(ls, or china’difhes, butter the infide before you put in your batter; and for all baked puddings, btUter the pan or di(h before the pudding is put in.

CHAP

140 THE ART OF COOKERY

CHAP. VIII. OF PIES

t J

To mah a very fine fweet Lamb or Veal Pie

SEASON your lamb with fait, pepper, cloves, mace, and nutmeg, all beat fine, to your palate. Cut your Iamb or veal into little pieces; make a good pufF-pafte cruft, lay it into your difh, then lay in your meat, ftrew on it fome ftoned ratfins and currarrts clean wa(hed, and fome fugar: then lay on it fome force-meat balls made fweet, and in the fummer fome artichoke- bottoms boiled, and fcalded grapes in the winter. Boil Spaniih potatoes cut in pieces, candied citron, candied orange, and lemon- peel, and three or four blades of mace; put butter on the top, clofe up your pie, and bake it. Have ready againft it comes out of the oven, a caudle made thus: take a pint of white-wine, and mix in the yolks of three eggs, ftir it well together over the fire one way all the time, till it is thick: then take it oiF, ftir in fugar enough to fweten k, and fqueeze in the juice of a lemon; pour it hot into jour pie, and clofe it up again. Send it hot to table.

J favoury Veal Pie,

TAKE a breaft of veal, cut it into pieces, feafon it with pepper and’ fait, lay it all into your cruft, boil fix or eight eggs hard, take only the yolks, put them into the pie’ here and there, fill your difh almoft full of water, put on the lid, and bake it well, or you may put fome force-meat balls in.

To make a favoury Lamb or Veal Pie.

MAKE a good puiF-pafte cruft, cut your meat into pieces,

feafon it to your palate with pepper, fair, mace, cloves, and

nutmeg finely beat; lay it into your cruft with a fcwlamb-

flones and fweetbreads feafoned as your meat, alfo.foroeoyfters

and force- meat balls, hard yolks of eggs, and the tops of afpa-

gus two inches long, firft boiled green; put butter all over the

pie, put on the lid, and fet it in a quick oven an hour and a

half, and then have ready the liquor, made thus: take a pint

gravy,’the oyfter liquor, a gill of red-wine, and a little grated

nutmeg; mix all together with the yolks of two or three eggs beat

MADE PLAIN AND EASY. M

beaf, and keep it ftirring one way all the time. When it boils pour it into your pie; put on the lid again. Send it hot t6 table. You muft make liquor according to your pie.

7i make a Calfs-Faot Pie.

FIRST fet your calf’s feet on in a fauce-pan, in three quarts

of water, with thre.e or four bladfs of mace; let them boti

foftly till there is about a pint and a half, then take out your

feet, ftrain the liquor, and makea good cruft; cover your

dtfh, then pick off the flefli from the bones, lay half in the diih,

ftrew half a pound of currts clean wafhed and picked over,

and. half a pound of raidns noned; lay on’ the reft of the meat

then fkim the liquor, fweeten it to the palate, and put in half –

a pint of white-wine; pour it into the dHh, put on .your lid,

and Jcake it an hour and a half. ‘

To make an Olive- Pie

MAKE your cruft ready, then take the thin collops of the kft end of a leg of veal, as many as you think will fill your pie; hack them with the back of a knife, and feafon them with fait, pepper, cloves, and mace: wa(h over your collops with a bunch tcf feathers dipped in eggs, and have in readinefs a good handw fill of fweet herbs flired fmall. The herbs muft be thyme, parlley and fpinacb, the yolks of eight hard eggs minced, and a few byfters parboiled and chopped, fome beef-fuet ihred very fine; mix thefe together, and ftrew them over your coloj)5, then fprinkle a little orange-flower water over them, roll the collops up very clofe, and lay them in your pie, ftrewing the feafoning ovier what is left, put butter on the top, and dole your pre. When it comes out of the oven, have ready fome gravy hcrt, with one anchovy difiblved in the gravy; pour it in boiling 4iot. You may put in artichoke-bottoms and chefsuts, if you pleafe. You may leave out the orangefIower water, if you do not like it.

To feafon an Egg- Pie.

BOIL twelve eggs hard, and Ihrcd them with one pound of beef-fuet, or marrow ihred fine. Seafon them with a little cinnamon and nutmeg heat fine, one pound of currants clean wa(hed and picked, two or three fpoonfuls of cream, and a little fack and rofewater mixed all together, and fill the pie. When it is baked, ftir in half a pound of frcfh butter and the jnitc of a lemcn.

r

14 THE ART OF COOKERY

. To make a MuitmPu

TAKE a loin of mutton, take off the fkin apd fat of the lit fide, cut it into ftealcs, feafon it well with pepper and fait to your palate. Lay it into your cruft, iill it, pour in as much water as wilj almoft iitl the didi then put on the cruft, and bake it well.

A Beef’ Steak Pie.

TAKE fine rump (leaks, beat them with a rolling pin, then feafon them with pepper and fait, according’ to your palate Make a good ctuil, lay in your fteaks, fill your difh, then pour in at much water as will half fill the diib. Put on the Ciuft and bake it well.

A Ham-Pie.

TAKf fomecold boiled ham, and flice it about half an inch thick, make a good cruft, and thick, over the dilh, and lay a layer of ham, (hake a little ‘ pepper over it, then take a large young fowl clean picked, gutted, wa(hed, and iinged; put a little pepper and fait in the belly, and rub a very little ialt on the outfide; lay the fowl on the ham, boil fome eggs hard, put in the yolks, and cover all with ham,( then (hake fome pepper on the ham, and put on the topcrufl:. Bake it well, have ready when it comes out of the oven fome very rich beef- gravy, enough to fill the pie; lay on thecruft again and fend it to table hot. If you put two large fowls in, they will make a fine pie; but that is according to your company, more or lefs. The larger the pie, the finer the meat eats The cruft muft be the fame you make for a venifon-pafty. You (hould pour a little (Irong gravy into the pie when yoii make it juft to bake the meat, and then fill it yp when ft comes out of the oven. Boil fome truffles and morels and put into the pie, which is a great addition, and fome fre(ii mufhrooms, or died ones.

To make a Pigeon-Pie

MAKE a pufF-pafie cruft, cover your di(h, let your pigeons be very nicely picked and cleaned, feafon them with pepper and fait, and put a good piece of fine frefh butter, with pepper and fait in their bellies; lay them in your pan, the necks,, gizzards, livers, pinions, and hearts, lay between, with the yolk of a hard egg and beef-fieak in the middle ) put as much wa- 4 tcr

MADE PLAIN AND EASY. ij

ter as will a) mod fitl thedifli lay on the top cruft and bate it weJK Tnis is the beil way to make a pigeon- pie; but the French fill inc pigtons wicb a very high force meat, and lay force-meat baiis round ciie infide, with afparagus-tops, arti dioke-botto rs, muflu’ccrus, iiuffle, and morels, and feafon high; but that is cCvirJmg to di6Ferem palates.

Ho malt aGibktPie.

TAKE two pair of giblets nicely cleaned, put all but the livers into a faace-pan; with two quarts of water, twenty corns of whole . pepper, three blades of mace, a bundle of fweet faerbs, and a large onion; cover them clofe, and let them flew very foftly till they are quite tender, then have a good cruft ready, cover jour di(h, lay a fine rump fteak at the bot torn, feafoned with pepper and fait; then lay in your giblets with the livers, and ftrain the liquor they were ftewed in. afon it with .fait, and pour into your pie; put On the lid and bake it an hour and a half.

To make a Duck Pie,

MAKE a puiF-pafte cruft, take two ducks, fcald them and make them very clean, . cut off the feet, the pinions, the neck, and head, all clean picked and fcalded, with the gizzards, livers and heartr; pick out all the fat of the infide, lay a cruft all over the difh, feafon the ducks with pepper and fait, infide and out, lay them in your difli, and the giblets at each end feafoned; put in as much water as will almoft fill the pie, lay on the cruft, and bake it, but not too much.

To make a Chicken-Pie,

MAKE a pufF’pafte cruft, take two chickens, cut them to pieces, feafon them with pepper and fait, a little beaten mace lay a force-meat made thus round the fide of the difli: take half a pound of veal, half a pound of fuet, beat them quite fine in a marble mortar, with as many crumbs of bread; feafon it with a very little pepper and fait, an anchovy with the liquor, cut the anchovy to pieces, a little lemon-peel cut very fine and ftired fmall, a very little thyme, mix all together with the yolk of an egg; make fome into round balls, about twelve, the reft lay round the difli. Lay in one chicken over the bot torn of the difli, take two fweetbreads, cut them into five or fix pieces, lay them all over, feafon them with pepper and fait, ftrew over them half an ounce of truffles and morels,

two

t44 THE ARt’OF COOKERY

to or three artichce-bottotns cut to pieces, a few cocir combty if yoa have them, a palate boiled tender and cut W pieces $ then lay on the other part of the chicken, put half a pittt of water in, and cover the pie; bake it well, and when t comes out of the oven, fill it with good gravy, lay it oa the cruft and fend it to table

Ta mah a Chefiire PoriPie.

TAKE a loin of pork, (kin it, cut it into fteaks, fearon it with fait, nutmeg, and pepper; make a good cruft, lay a layer of pork, then a large layer of pippins pared and eored, a litde fugar, enough to fweeten the pie, then another .laryer of pork; put in half a pint of whitewine, lay fome butter on the top, and clofe your pie. If your pie be Wge, it will take a pint of whitec-wine r •

Ttf maki a DtmnJUrt &jptabPii;

MAKE a good cruft, cover the dift all over, put at thic bottom a layer of fllced pippins, then a byer of muttonfteaks cut from the loin, well feafoned with pepper and fait, then another layer .of pippins; peel fofne bnions ftnd Hice them thiii, lay a layer all over the apples, then a layer of mutton, then pippins and onions, pour in r pint of water; (b ciofe

your pie and bake it.

•

7i mah an OxChuk-Pie.

tIRST bke your ox-cheek as at other times, but not tod much, put it in the oven over night, and then it will be ready the next day; make a fine puff-paifte cruA, and let your fide and top cruft be thick; let your difh be deep to hold a good djeal of gravy, cover your difh with cruft, then cut oflT all the flelh, kernels, and fat of the head, c with the palate cyt ih pieces cat the meat into little pieces as you do for a ha(h, lay in the meat, take ah ounce of truffles and morels and ‘throw them vet the meat, the yolks of fix eggs boiled hard, a giH of pickled muihrooms, or frefli ones are better, if you have them 5 put in a good many force- meat balls, a few artichoke bottoms And afparagus tops, if you have any. Seafen your pie with pepper and fait to your palate, and fill the pie Hvith the gravy it was baked in. If the head be rightly feafoned wden it corner out of the oven, it will want very little more; put on the lid, and bake it. When the cruft is done, your pic will be enough.

7i

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