Celtnet Hannah Glasse Recipes for Made Dishes, Chapter 2

Welcome to Celtnet's Hannah Glassse's Recipes for Made Dishes — This page gives you the entire contents of the Second Chapter: Made Dishes from Hannah Glasses's 1747 volume, The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...

These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.

Hanna Glasse's Second Chapter

CHAP. II.
MADE DISHES.

To dreſs Scotch collops.

TAKE veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate ſome nutmeg over them ; dip them in the yolk of an egg, and fry them in a little butter ill they are of a fine brown ; then pour the butter from them, and have ready half a ping of gravy, a little piece of butter rolled in flour, a few muſhrooms, a glaſs of white wine, the yolk of an egg, and a little cream mixed together. If it wants a little ſalt, put it it. Stir it altogether, and when it is of a fine thickneſs diſh it up. It does very well without the cream, if you have none ; and very well without gravy, only put in juſt as much warm water, and either red or white wine.

Here you will find the modern redaction for Hannah Glasse's To Dress Scotch Collops.

To dreſs white Scotch collops.

DO not dip them in egg, but fry them till they are tender, but not brown. Take your meat out of the pan, and pour all out, then put in your meat again, as above, only you muſt put in ſome cream.

Here you will find the modern redaction for Hannah Glasse's To dress white Scotch collops.

To dreſs a fillet of veal with collops.

FOR an alteration, take a ſmall fillet of veal, but what collops you want, then take the udder and fill it with force-meat, roll it round, tie it with a packthread acroſs, and roaſt it ; lay your collops in the diſh and lay your udder in the middle. Garniſh your diſhes with lemon.

Here you will find the modern redaction for Hannah Glasse's To dress a fillet of veal with collops.

To make force-meat balls.

NOW you are to obſerve, tat force-meat balls are a great addition to all made diſhes ; made thus : take half a pound of veal, and half a pound of ſuet, cut fine, and beat in a marble mortar or wooden bowl ; have a few ſuet-herbs ſhred fine, a little mace dried and beat fine, a ſmall nutmeg grated, or half a large one, a little lemon-peel cut very fine, a little pepper and ſalt, and the yolks of two eggs ; mix all theſe well together ; then roll them in little round balls, and ſome in little long balls ; roll them in flour, and fry then brown. If they are for any thing of white ſauce, put a little water on in a ſaucepan, and when the water boiles put them in and let them boil for a few minutes, but never fry them for white ſauce.

Here you will find the modern redaction for Hannah Glasse's To Make Force-meat Balls.

Truffles and morels good in ſauces and ſoups.

TAKE half an ounce of truffles and morels, ſimmer them in two or three ſpoonfuls of water for a few minutes, then put them with the liquor into the ſauce. They thicken both ſauce and ſoop, and give it fine flavour.

Here you will find the modern redaction for Hannah Glasse's Truffles and morels good in sauces and soups.

To ſtew ox-palates.

STEW them very tender ; which muſt be done by putting them into cold water, and let them ſtew very ſoftly over a ſlow fire till they are tender, then cut them into pices and put them either into our made-diſh or ſoup ; and cocks-combs and artichoke-bottoms, cut ſmall, and put into the made-diſh. Garniſh your diſhes with lemon, ſweetbreads ſtewed or white diſhes, and fried for brown ones, and cut in little pieces.

Here you will find the modern redaction for Hannah Glasse's To stew ox-palates.

To ragoo a leg of mutton.

TAKE all the ſkin and fat off, cut it very thin the right way of the grain, then butter your ſtew-pan, and ſhake ſome flour into it ; ſlice half a lemon and half an onion, cut them very ſmall, a little bundle of ſweet herbs, and a blade of mace. Put all together with your meat into the pan, ſtir it a minute or two, and then put in ſix ſpoonfuls of gravy, and have ready an anchovy minced ſmall ; mix it with ſome butter and ſlour, ſtir it altogether for ſix minutes, and then diſh it up.

Here you will find the modern redaction for Hannah Glasse's To ragoo a leg of mutton.

To make a brown fricaſey.

YOU muſt take your rabbits or chickens and ſkin them, then cut them into ſmall pieces, and rub them over with yolks of eggs. Have ready ſome grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it : put a little butter into your ſtew-pan, then pour the butter from them, and pour in half a pint of gravy, a glaſs of red wine, a few muſhrooms, or two ſpoonfuls of the pickle, a little ſalt (if wanted) and a piece of butter rolled in flour. When it is of a fine thickneſs diſh it up, and ſend it to table.

Here you will find the modern redaction for Hannah Glasse's To make a brown fricasey.

To make a white fricaſey.

YOU may take two chickens or rabbits, ſkin them and cut them into little pieces. Lay them into warm water to draw out all the blood, and then lay them in a clean cloth to dry : put them into a ſtew-pan with milk and water, ſtew them till they are tender, and then take a clean pan, put in half a pint of cream, and a quarter of a pound of butter ; ſtir it together till the butter is melted, but you muſt be ſure to keep ſtirring all the time or it will be greaſy, and then with a fork take the chickens or rabbits out of the ſtew-pan and put into the ſauce-pan to the butter and cream. Have ready a little mace dried and beat fine, a very little nutmeg, a few muſhrooms, ſhake all together for a minute or two, and diſh it up. If you have no muſhrooms a ſpoonful of the pickle does full as well, and gives it a pretty tartneſs. This is a very pretty ſauce for a breaſt of veal roaſted.

Here you will find the modern redaction for Hannah Glasse's To Make White Fricasey.

To fricaſey chickens, rabbits, lamb, veal, &c.

DO them ſame way.

Here you will find the modern redaction for Hannah Glasse's To Fricasey White Meat.

A ſecond way to make a white fricaſey.

YOU muſt take two or three rabbits or chickens, ſkin them, and lay them in warm water, and dry them with a clean cloth. Put them into a ſtew-pan with a blade or two of mace, a little black and white pepper, an onion, a little bundle of ſweet-herbs, and do but juſt cover them with water : ſtew them till they are tender, then with a fork take them out, ſtew them till they are tender, then with a fork take them out, ſtrain 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 glaſs of white wine, a little piece of butter rolled in flour, and a gill of muſhrooms ; keep ſtirring all together, all the while one way, till it is ſmooth and of a fine thickneſs, and then diſh it up. Add what you pleaſe.

Here you will find the modern redaction for Hannah Glasse's A second way to make white fricasey.

A third way of making a white fricaſey.

TAKE three chickens, ſkin them, cut them into ſmall pieces ; that is, every joint aſunder ; 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 ſtew-pan with milk and water, and boil them tender : take a pint of good cream, a quarter of a pound of butter, and ſtir it till it is thick, then let it ſtand till it is cool, and put to it a little beaten mace, half a nutmeg grated, a little ſalt, a gill of white wine, and a few muſhrooms ; ſtir all together, then take the chickens out of the ſtew-pan, throw away what they are boiled in, clean the pan and put in the chickens and ſauce together : keep the pan ſhaking round till they are quite hot, and diſh them up. Garniſh with lemon. They will be very good without wine.

Here you will find the modern redaction for Hannah Glasse's A third way to make white fricasey.

To fricaſey rabbits, lamb, ſweetbreads, or tripe.

DO them the same way.

Here you will find the modern redaction for Hannah Glasse's To fricasey rabbits, lamb, sweetbreads, or tripe.

Another way to fricaſey tripe.

TAKE a piece of double tripe, cut it into ſlices two inches long, and half an ince broad, put them into your ſtew-pan, and ſprinkle a little ſalt over them ; then put in a bunch of ſweet-harbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf ; put all theſe to the tripe, then put in juſt water enough to cover them, and let them ſtew till the tripe is very tender : then take out the tripe and ſtrain the liquor out, ſhred a ſpoonful of capers, and put to them a glaſs of white wine, and half a pint of the liquor they were ſtewed in. Let it boil a little while, then put in your tripe, and beat the yolks of three eggs ; put into your eggs a little mace, two cloves, a little nutmeg dried and beat fine, a ſmall handful of parſley picked and ſhred fine, a piece of butter rolled in flour, and a quarter of a pint of cream : mix all theſe well together, and put them into your ſtew-pan, keep them ſtirring one way all the while, and when it is of a fine thickneſs and ſmooth, diſh it up, and garniſh the diſh with lemon. You are to obſerve that all ſauces which have eggs or cream in, you muſt keep ſtirring one way all the while they are on the fire, or they would turn to curds. You may add white walnut pickle, or muſhrooms, in the room of capers, juſt to make your ſauce a little tart.

Here you will find the modern redaction for Hannah Glasse's Another way to fricasey tripe.

To ragoo hogs feet and ears.

TAKE your feet and ears out of the pickle they are ſouſed in, or boil them till they are tender, then cut them into little long thin bits about two inches long, and about a quarter of an inch thick : put them into your ſtew-pan with half a ping of good gravy, a glaſs of white wine, a good deal of muſtard, a good piece of butter rolled in flour, and a little pepper and ſalt : ſtir all together till it is of a fine thickneſs, and then diſh it up.
     Note, they make a very pretty diſh fried with butter and muſtard, and a little good gravy, if you like it. Then only cut the feet and ears in two. You may add half an onion, cut ſmall.

Here you will find the modern redaction for Hannah Glasse's To ragoo hogs feet and ears.

To fry tripe.

CUT your tripe into pieces about three inches long, dip them in the yolk of an egg and a few crumbs of bread, fry them of a fine brown, and then take them out of the pan and lay them in a diſh to drain. Have ready a warm diſh to put them in, and ſend then to table, with butter and muſtard in a cup.

Here you will find the modern redaction for Hannah Glasse's To fry tripe.

To ſtew tripe.

CUT it juſt as you do for frying, and ſet on ſome water in a ſauce-pan, with two or three onions cut into ſlices, and ſome ſalt. When it boils, put in your tripe. Ten minutes will boil it. Send it to table with the liquor in the diſh, and the onions. Have butter and muſtard in a cup, and diſh it up. You may put in as many onions as you like to mix with your ſauce, or leave them quite out, juſt as you pleaſe. Put a little bundle of ſweet-herbs, and a piece of lemon-peel into the water, when you put in your tripe.

Here you will find the modern redaction for Hannah Glasse's To stew tripe.

A fricaſey of pigeons.

TAKE eight pigeons, new killed, cut them into ſmall pieces, and put them into a ſtew-pan with a pint of claret and a pint of water. Seaſon your pigeons with ſalt and pepper, a blade or two of mace, an onion, a bundle of ſweet herbs, a good piece of butter juſt rolled in a very little flour : cover it cloſe, and let them ſtew till there is juſt enough for ſauce, and then take out the onion and ſweet-herbs, beat up the yolks of three eggs, grate half a nutmeg in, and with your ſpoon puſh the meat all to one ſide of the pan and the gravy to the other ſide, and ſtir in the eggs ; keep them ſtirring for fear of turning to curds, and when the ſauce is fine and thicke ſhake all together, put in half a ſpoonful of vinegar, and give them a ſhake ; then put the meat into the diſh, pout the ſauce over it, and have ready ſome ſlices of bacon toasted, and fried oyſters ; throw the oyſters all over, and lay the bacon round. Garniſh with the lemon.

Here you will find the modern redaction for Hannah Glasse's A fricasey of pigeons.

A fricaſey of lamb-ſtones and ſweetbreads.

HAVE ready ſome lamb-ſtones blanched, parboiled and ſliced, and flour two or three ſweetbreads ; if very thick, cut them in two, the yolks of ſix hard eggs whole ; a few piſtacho-nut kernels, and a few large oyſters : fry theſe all of a fine brown, then pour out all the butter, and add a pint of drawn gravy, the lamb-ſtones, ſome aſparagus tops about an inch long, ſome grated nutmeg, a little pepper and ſalt, two ſhalots ſhred ſmall, and a glaſs of white wine. Stew all theſe together for ten minutes, then add the yolks of ſix eggs beat very fine, with a little white wine, and a little beaten mace ; ſtir altogether till it is of a fine thickneſs, and then diſh it up. Garniſh with lemon.

Here you will find the modern redaction for Hannah Glasse's A fricasey of lamb-stones and sweetbreads.

To haſh a calf's head.

BOIL the head almoſt enough, then take the beſt half and with a ſharp knife take it nicely from the bone, with the two eyes. Lay it in a little deep diſh before a good fire, and take great care no aſhes fail into it, and then hack it with a knife croſs and croſs : grate ſme nutmeg all over, a very little pepper and ſalt, a few ſweet herbs, ſome crumbs of bread, and a little lemon-peel chopped fine, baſte it with a little butter, then baſte it again, and pour over it the yolks of two eggs ; keep the diſh turning that it may be all brown alike : cut the other half and tongue into little thin bits, and ſet on a pint of drawn gravy in a ſauce-pan, a little bundle of ſweet-herbs, an onion, a little pepper and ſalt, a glaſs of red wine, and tow ſhalots ; boil all theſe together, a few minutes, then ſtrain it through a ſieve, and put it into a clean ſtew-pan with the haſh. Flour the meat before you put it in, and put in a few muſhrooms, a ſpoonful of the pickle, two ſpoonfuls of catchup, and a few truffles and morels ; ſtir all theſe together for a few minutes, then beat up half the brains, and ſtir into the ſtew-pan, and a little piece of butter rolled in flour. Take the other half of the brains and beat them up with a little lemon-peel cut fine, a little nutmeg grated, a little beaten mace, a litlte thyme ſhred ſmall, a little parſley, the yolk of an egg, and have ſome good dripping boiling in a ſtew-pan ; then fry the brains in little cakes, about as big as a crown-piece. Fry about twenty oyſters dipped in the yolk of an egg, toaſt ſome ſlices of bacon, fry a few force-meat balls, and have ready a hot diſh ; if pewter, over a few clear coals ; if china, over a pan of hot water. Pour in your haſh, then lay in your toaſted head, throw the forcemeat-balls over the haſh, and garniſh the diſh with fried oyſters, the fried brains and lemon ; throw the reſt over the haſh, lay the bacon round the diſh, and ſend it to table.

Here you will find the modern redaction for Hannah Glasse's To hash a calf's head.

To haſh a calf's head white.

TAKE half a pint of gravy, a large wine-glaſs of white wine, a little beaten mace, a little nutmeg, and a little ſalt ; throw into your haſh a few muſhrooms, a few truffles and morels firſt parboiled, a few aritchoke bottoms, and aſparagus-tops, if you have them, a god piece of butter rolled in flour, the yolks of two eggs, half a pint of cream, and one ſpoonful of muſhroom catchup ; ſtir it all together very carefully till it is of a fine thickneſs ; then pour it into a diſh, and lay the other half of the head as before-mentioned, in the middle, and garniſh it as before directed, with fried oyſters, brains, lemon, and force-meat balls fried.

Here you will find the modern redaction for Hannah Glasse's To hash a calf's head white.

To bake a calf's head.

TAKE the head, pick it and waſh it very clean ; take an earthen diſh large enough to lay the head on, rub a little piece of butter all over the diſh, then lay ſome long iron ſkewers acroſs the top of the diſh, and lay the head on them ; ſkewer up the meat in the middle that id don't lie on the diſh, then grate ſome nutmeg all over it, a few ſweet herbs ſhred ſmall, ſome crumbs of bread, a little lemon-peel cut fine, and then flour it all over : ſtick pieces of butter in the eyes and al over the head, and flour it again. Let it be well baked, and of a fine brown ; you may throw a little pepper and ſalt over it, and put into the diſh a piece of beef cut ſmall, a bundle of ſweet-herbs, an onion, ſome whole pepper, a blade of mace, two cloves, a pint of water, and boil the brains with ſome ſage. When the head is enough, lay it on a diſh, and ſet it to the fire to keep warm, then ſtir all together in the diſh, and boil in a ſauce-pan ; ſtrain it off, put it into the ſauce-pan again, add a piece of butter rolled in flour, and the ſage in the brains chopped fine, a ſpoonful of catchup, and two ſpoonfuls of red wine ; boil them together, take the brains, beat them well, and mix them wit hthe ſauce : pour it into the diſh, and ſend it to table. You muſt bake the tongue with the head, and don't cut it out. It will lie the handſomer in the diſh.

Here you will find the modern redaction for Hannah Glasse's To bake a calf's head.

To bake a ſheep's head.

Do it the ſame way, and it eats very well.

Here you will find the modern redaction for Hannah Glasse's To bake a sheep's head.

To dreſs a lamb's head.

BOIL the head and pluck tender but don't let the liver be too much done. Take the head up, hack it croſs and croſs with a knife, grate ſome nutmeg over it, and lay it in a diſh, before a good fire ; then grate ſome crumbs of bread, ſome ſweet-herbs rubbed, a little lemon-peel chopped fine, a very little pepper and ſalt, and baſte it with a little butter : then throw a little flour over it, and juſt as it is done to the ſame, baſte it and drudge it. Take half the liver, the lights, the heart and tongue, chop them very ſmall, with ſix or eight ſpoonfuls of gravy or water ; firſt ſhake ſome flour over the mea, and ſtir it together, then put in the gravy or water, a good piece of butter rolled in a little flour, a little pepper and ſalt, and what runs from the head in the diſh ; ſimmer all together for a few minutes, and add half a ſpoonful of vinegar, pour it into your diſh, lay the head in the middle of the mince-meat, have ready the other half of the liver cut thin, with ſome ſlices of bacon broiled ,and lay round the head. Garniſh the diſh with lemon, and ſend it to table.

Here you will find the modern redaction for Hannah Glasse's To dress a lamb's head.

To ragoo a neck of veal.

CUT a neck of veal into ſteaks, flatten them with a rolling-pin, ſeaſon then with ſalt, pepper, cloves and mace, lard them with bacon, lemon-peel and thyme, dip them in the yolks of eggs, make a ſheet of ſtrong cap-paper up at the four corners in the form of a dripping-pan ; pin up he corners, butter the paper and alſo the gridiron, and ſet it over a fire of charcoal ; put in your meat, let it do leiſurely, keep it baſting and turning to keep in the gravy ; and when it is enough have ready half a pint of ſtrong gravy, ſeaſon it high, put in muſhrooms and pickles, force-meat balls dipped in the yolks of eggs, oyſters ſtewed and fried, to lay round and at the top of your diſh, and then ſerve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with the yolks of eggs beat up with tow or three ſpoonfuls of cream.

Here you will find the modern redaction for Hannah Glasse's To ragoo a neck of veal.

To ragoo a breaſt of veal.

TAKE your breaſt of veal, put it into a large ſtew-pan, put in a bundle of ſweet-herbs, an onion, ſome black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon peel, and juſt 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 ſtrain it off, and if you have a little rich beef gravy ad a quarter of a pint, put in half an ounce of truffles and morels, a spoonful or two of catchup, two or three ſpoonfuls of white wine, and let them all boil together : in the mean time flour the veal, and fry it in butter till it is of a fine brown, then drain out all the butter and pour the gravy you are boiling to the veal, with a few muſhrooms : boil all together till the ſauce is rich and thick, and cut the ſweetbread into four. A few force-meat balls is proper in it. Lay the veal in the diſh, and pour the ſauce all over it. Garniſh with lemon.

Here you will find the modern redaction for Hannah Glasse's To ragoo a breast of veal.

Another way to ragoo a breaſt of veal.

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 ſtrain the liquor, then put in your meat again, with the ingredients, as before directed.

Here you will find the modern redaction for Hannah Glasse's Another way to ragoo a breast of veal.

A breaſt of veal in hodge-podge.

TAKE a breaſt of veal, cut the biſscuit into little pieces, and every bone aſunder, then flour it, and put half a pound of good butter into a ſtew-pan ; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling ; pour it in the ſtew-pan, fill it up and ſtir it round, throw in a pint of green peas, a fine lettuce whole, clean waſhed, two or three blades of mace, a little whole pepper tied in a muſlin rag, a little bundle of ſweet herbs, a ſmall onion ſtuck with a few cloves, and a little ſalt. Cover it cloſe, and let if ſtew an hour, or till it is boiled to your palate, if you would have ſoup made of it ; if you would only have ſauce to eat with the veal, you muſt ſtrew it till there is juſt as much as you would have for ſauce, and ſeason it with ſalt to your palate ; take ut the onion, ſweet-herbs and ſpice, and pour it altogether into your diſh. It is a fine difh. lf you have no paſe, pave three or four cucumbers, ſcoop out the pulp, and cut it into little pieces, and take four or five heads of celery, clean waſhed, and cut the white prt ſmall; when you have no lettuces, take the little hearts of ſavoys, or theca little young ſprouts than grow on the old cabbage-ſtalks about as big as the top of you thumb.
    Note, if you would make a very fine diſh of it, fill the inſide of your lettuce with force-meat, and tie the top cloſe with a thread ; ſtew it till there is but juſt enough for ſauce, ſet the lettuce in the middle, and the veal round, and pour the ſauce all over it. Garniſh your diſh with raſped bread, made into figures with your fingers. This is the cheapeſt way of dreſſing a breaſt of veal to be good, and ſerve a number of people.

Here you will find the modern redaction for Hannah Glasse's A breast of veal in hodge-podge.

To collar a breaſet of veal.

TAKE a very ſharp knife, and nicely take out all the bones, but take great care you do not cut the meat through ; pick all the fat and meat off the bones, then grate ſome nutmeg all over the inſeide of the veal, a very little beaten mace, a little pepper and ſealt, a few ſeweet-herbs ſhred ſmall, ſome parley, a little lemon-peel ſhred ſmall, a few crumbs of bread and the bits of fat picked off the bones; roll it up tight, ſtick one ſkewer in to hold it together, but do it clever, that it ſtands upright in the diſh : tie a packthread acroſs it to hold it together, ſpit it, then roll the caul all round it, and roaſt it. An hour and a quarter will do ir. When it has been about an hour at the fire take off the caul, drudge it with four, baſte it well with freſh butter, and let it be of a fine brown. For ſauce take two penny-worth of gravy beef, cur it and hack it well, then flour it, fry it a little brown, then pour into your ſtew-pan ſome boiling water, ſtir it well togerther, then fill your pan two parts full of water, put in an onion, a bundle of ſweet herbs, a lire cruſt of bread roaſted, two or three blades of mace, four cloves, ſome whole pepper; and the bones of the veal. Cover it cloſe, and let it ſtew, till it is quite rich and thick ; then ſtrain it, boil it up with ſome truffles and morels, a few muſhrooms, a ſpoonful of catchup, two or three bottoms of artichokes, if you have them ; add a little ſalt, juſt enough to ſeaſon the gravy, take the pack-thread off the veal, and ſet it upright in the diſh ; cut the ſweetbread into four, and broil it of a fine brown, with a few forcemeat-balls fried ; lay theſe round the diſh, and pour in the ſauce. Garniſh the diſh with lemon, and ſend it to table.

Here you will find the modern redaction for Hannah Glasse's To collar a breast of veal.

To collar a breaſt of mutton.

DO it the ſame way, and it eats very well. But you muſt take off the ſkin.

Here you will find the modern redaction for Hannah Glasse's To collar a breast of mutton.

Another good way to dreſs a breaſt of mutton.

COLLAR it as before, roaſt it, and baſte it with half a pint of red wine, and when that is all ſoaked in, baſte it well with butter, have a little good gravy, ſet the mutton upright in the diſh, pour in the gravy, have ſweet ſauce as for veniſon, and ſend it to table. Don't garniſh the diſh, but be ſure to take the ſkin off the mutton.
     The inſide of a ſurloin of beef is very good done this way. If you don't like the wine, a quart of milk, and a quarter of a pound of butter, put into the dripping-pan does full as well to baſte it.

Here you will find the modern redaction for Hannah Glasse's Another good way to dress a breast of mutton.

To force a leg of lamb.

WITH a ſharp knife carefully take out all the meat, and leave the ſkin whole and the ſat on it, make the lean you cut out into force-meat thus : to two pounds of meat, add three pounds of beef-ſuet cut fine, and beat in a marble mortar till it is very fine, and take away all the ſkin of the meat and ſuet, then mix with it four ſpoonfuls of grated bread, eight or ten cloves, five or ſix large blades of mace dried and beat fine, half a large nutmeg grated, a little pepper and ſalt, a little lemon-peel cut fine, a very little thyme, ſome parſley and four eggs ; mix all together, put it into the ſkin again juſt as it was, in the ſame ſhape, ſew it up, roaſt it, baſte it with butter, cut the loin into ſteaks and fry it nicely, lay the leg in the diſh and the loin round it, with ſtewed cauliflower (as on page 17) all round upon the loin ; pour a pint of good gravy into the diſh, and ſend it to table. If you don't like the cauliflower, it may be omitted.

Here you will find the modern redaction for Hannah Glasse's To force a leg of lamb.

To boil a leg of lamb.

LET the leg be boiled very white. An hour will do it. Cut the loin into ſteaks, dip them into a few crumbs of bread and egg, fry them nice and brown, boil a good deal of ſpinage and lay in the diſh, put the leg in the middle, lay the loin round it, cut an orange in four and garniſh the diſh, and have butter in a cup. Some love the ſpinage boiled, then drained, put into a ſauce-pan with a good piece of butter, and ſtewed.

Here you will find the modern redaction for Hannah Glasse's To boil a leg of lamb.

To force a large fowl.

CUT the ſkin down the back, and carefully ſlip it up ſo as to take out all the meat, mix it with one pound of beef-ſuet, cut it ſmall, and beat them together in a marble mortar : take a pint of large oyſters cut ſmall, two anchovies cut ſmall, one ſhalot cut fine, a few ſweet-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 ſkin and ſew up the back, put the fowl into the bladder, boil it an hour and a quarter, ſtew ſome oyſters in good gravy thickened with a piece of butter rolled in flour, take the fowl out of the bladder, lay it in your diſh and pour the ſauce over it. Garniſh with lemon.
     It eats much better roaſted with the ſame ſauce.

To roast a turkey the genteel way.

FIRST cut it down the back, and with a ſharp penknife 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 ſuet cut and beat very fine, a little beaten mace, two cloves, half a nutmeg grated, about a large tea-ſpoonful of lemon-peel, and the yolks of two eggs ; mix all together, with a little pepper and ſalt, fill up the places where the bones came out, and fill the body, that it may look juſt as it did before, ſew up the back, and roaſt it. You may have oyſter-ſauce, celery-ſauce, or juſt as you pleaſe ; but good gravy in the diſh, and garniſh with lemon, is as good as any thing. Be ſure to leave the pinions on.

To ſtew a turkey of fowl.

FIRST let you pot be very clean, lay four clean ſkewers at the bottom, lay your turkey or fowl upon them, put in a quart of gravy, take a bunch of celery, cut it ſmall, and waſh it very clean, put it into your pot, with tow or three blades of mace, let it ſtew ſoftly till there is juſt enough for ſauce, then add a good piece of butter rolled in flour, two ſpoonfuls of red wine, two of catchup, and juſt as much pepper and ſalt as will ſeaſon it, lay your fowl or turkey in the diſh, pour the ſauce over it and ſend it to table. If the fowl or turkey is enough before the ſauce, take it up, and keep it up till the ſauce is boiled enough, then put it in, let it boil a minute or two, and diſh it up.

To ſtew a knuckle of veal.

BE ſure let the pot or ſaucepan be very clean, lay at the bottom four clean wooden ſkewers, waſh 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 ſmall onion, a cruſt of bread and two quarts of water. Cover it down cloſe, make it boil, then only let it ſimmer for two hours and when it is enough take it up ; lay it in a diſh, and ſtrain the broth over it.

Another way to ſtew a knuckle of veal.

CLEAN it as before directed, and boil it till there is juſt enough for ſauce, add one ſpoonful of catchup, one of red wine, and one of walnut pickle, ſome truffles and morels, and ſome dried muſhrooms cut ſmall ; boil it all together, take up the knuckle, lay it in a diſh, pour the ſauce over it, and ſend it to table.
    Note, It eats very well done as the turkey, before directed.

To ragoo a piece of beef.

TAKE a large piece of the flank, which has fat at the top cut ſquare, or any piece that is all meat, and has fat at the top, but no bones. The rump does well. Cut all nicely off the bone (which makes fine ſoup) then take a large ſtew-pan, and with a good piece of butter fry it a little brown all over, flouring your meat well before you put it into the pan, then pour in as much gravy as will cover it, made thus : take about a pound of coarſe beef, a little piece of veal cut ſmall, a bundle of ſweet-herbs, an onion, ſome whole black pepper and white pepper, two or three large blades of mace, four or five cloves, a piece of carrot, a little piece of bacon ſteeped in vinegar a little while, a cruſt of bread toaſted brown; put to this a quart of water, and let it boil till half is waſted. While this is making, pour a quart of boiling water into a ſtew-pan, cover it cloſe, and let it be ſtewing ſoftly ; when the gravy is done ſtrain it, pour it into the pan where the beef is, take an ounce of truffles and morels cut ſmall, ſome freſh or dried muſhrooms cut ſmall, two ſpoonfuls of catchup, and cover it cloſe. LEt all this ſtew till the ſauce is rich and thick : then have ready ſome artichoke-bottoms cut into four, and a few pickled muſhrooms, give them a boil or two, and when your meat is tender and your ſauce quite rich, lay the meat into a diſh and pour the ſauce over it. You may add a ſweetbread cut in ſix pieces, a palate ſtewed tender cut into little pieces, ſome cocks-combs, and a few force meat balls. Theſe are a great addition, but it 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 ſmall and waſhed clean, two ſpoonfuls of catchup, and a glaſs of red wine. Omit all the other ingredients. When the meat and celery are tender, and the ſauce rich and good, ſerve it up. It is alſo very good this way : take ſix large cucumbers, ſcoop out the ſeeds, pare them, cut them into ſlices, and do them juſt as you do the celery.

To force the inſide of a ſirloin of beef.

TAKE a ſharp knife, and carefully lift up the fat of the inſide, take out all the meat cloſe to the bone, chop it ſmall, take a pound of ſuet, and chop fine, about as any crumbs of bread, a little thyme and lemon peel, a little pepper and ſalt, half a nutmeg grated, and two ſhalots chopped fine ; mix all together, with a glaſs of red wine, then put it into the ſame place, cover it with the ſkin and fat, ſkewer it down with fine ſkewers, and cover it with paper. Don't take the paper off till the meat is on the diſh. Take a quarter of a pint of red wine, two ſhalots ſhred ſmall, boil them, and pour into the diſh, with the gravy which comes out of the meat ; it eats well. SPot your meat before you take out the inſide.

Another way to force a ſirloin.

WHEN it is quite roaſted, take it up, and lay it in the diſh with the inside uppermoſt, with a sharp knife lift up the ſkin, hack and cut the inſide very fine, ſhake a little pepper and ſalt over it, with two ſhalots, cover it with the ſkin, and ſend it to table. You may add red wine or vinegar, juſt as you like.

To force the inſide of a rump of beef.

YOU may do it juſt in the ſame manner, only lift up the outſide ſkin, take the middle of the meat, and do as before directed ; put it into the ſame place, and with fine ſkewers put it down cloſe.

A rolled rump of beef.

CUT the meat all off the bone while, ſlit the inſide down from top to bottom, but not through the ſkin, ſpread it open, take the fleſh of two fowls and beef-ſuet, and equal quantity, and as much cold boiled ham, if you have it, a little pepper, an anchovy, a nutmeg grated, a little thyme, a good deal of parſley, a few muſhrooms, and chop them all together, beat them in a mortar, with a half-pint baſon full of crumbs of bread ; mix all theſe together, with four yolks of eggs, lay it into the meat, cover it up, and roll it round, ſtick one ſkewer in, and tie it with a pachthread croſs and croſs to hold it together ; take a pot or large ſaucepan that will juſt hold it, lay a layer of bacon and a layer of beef cut in thin ſlices, a piece of carrot, ſome whole pepper, mace, ſwet-herbs, and a large onion, lay the rolled beef on it, juſt put water enough to the top of the beef ; cover it cloſe, and let it ſtew very ſoftly on a ſlow fire for eight or ten hours, but not too faſt. When you find the beef tender, which you will know by running a ſkewer into the meat, then take it up, cover it up hot, boil the gravy till it is god, then ſtrain it off, and add ſome muſhrooms chopped, ſome truffles and morels cut ſmall, two ſpoonfuls of red or white wine, the yolks of two eggs and a piece of butter rolled in flour ; boil it together, ſet the meat before the fire, baſte it with butter, and throw crumbs of bread all over it : when the ſauce is enough, lay the meat into the diſh, and pour the ſauce over it. Take care the eggs do not curd.

To boil a rump of beef the French faſhion.

TAKE a rump of beef, boil it half an hour, take it up, lay it into a large deep pewter diſh or ſtew-pan, cut three or four gaſhes in it all along the ſide, rub the gaſhes with pepper and ſalt, and pour into the diſh a point of red wine, as much hot water, two or three large onions cut ſmall, the hearts of eight or ten lettuces cut ſmall, and a good piece of butter rolled in a little flour ; lay the fleſhy part of the meat downwards, cover it cloſe, let it ſtew an hour and a half over a charcoal fire, or a very ſlow coal fire. Obſerve that the butcher chops the bone ſo cloſe, that the meat may lie as flat as you can in the diſh. When it is enough, take the beef, lay it in the diſh, and pour the ſauce over it.
     Note, When you do it in a pewter diſh, it is beſt done over a chaffing-diſh of hot coals, with a bit or two of charcoal to keep it alive.

Beef eſcarlot.

TAKE a briſcuit of beef, half a pound of coarſe ſugar, two ounces of bay ſalt, a pound of common ſalt ; 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 ſerve it up either with ſavoys or peaſe pudding.
     Note, It each much finer cold, cut into ſlices, and ſent to table.

Beef à la daub.

YOU may take a buttock or rump of beef, lard it, fry it brown in ſome ſweet buter, then put it into a pot that will juſt hold it ; put in ſome broth or gravy hot, ſome pepper, cloves, mace, and a bundle of ſweet-herbs, ſtew it four hours till it is tender, and ſeaſon it with ſalt ; take half a pint of gravy, two ſweetbreads cut into eight pieces, ſome truffles and morels, palates, artichoke-bottoms, and muſhrooms, boil all together, lay your beef into the diſh ; ſtrain the liquor into the ſsauce, and boil all together. If it is not thick enough, roll a piece of butter in flour, and boil in it ; pour this all over the beef. Take force-meat rolled in pieces of half as long as one's finger ; dip them into batter made with eggs, and fry them brown ; fry ſome ſippets dipped into batter cut three corner-ways, ſtick them into the meat, garniſh with the force-meat

Beef à la mode in pieces.

YOU muſt take a buttock of beef, cut it into two-pound pieces, lard them with bacon, fry them brown, put them into a pot that will juſt hold them, put in two quarts of broth or gravy, a few ſweet-herbs, an onion, ſome mace, cloves, nutmeg, pepper and ſalt ; when that is done, cover it cloſe, and ſtew it till it is tender, ſkim off all the fat, lay the meat in the diſh, and ſtrain the ſauce over it. You may ſerve it up hot or cold.

Beef à la mode, the French way.

TAKE a piece of the buttock of beef, and ſome fat bacon cut into little long bits, then take two tea-ſpoonfuls of ſalt, one traſpoonful of beaten pepper, one of beaten mae, and one of nutmeg ; mix all together, have your larding-pins ready, firſt dip the bacon in vinegar, then roll it in your ſpice, and lard your beef very thick and nice ; put the meat into a pot with two or three large onions, a good piece of lemon-peel, a bundle of herbs, and three or four ſpoonfuls of vinegar ; cover it down cloſe and put a wet cloth round the edge of the cover, that no ſteam can get out, and ſet it over a very ſlow fire : when you think one ſide is done enough, turn the other, and cover it with the rind of the bacon ; cover the pot cloſe again as before, and when it is enough (which it will be when quite tender) take it up and lay it in your diſh, take off all the fat from the gravy, and pour the gravy over the meat. If you chuſe your beef to be red, you may rub it with ſaltpetre over night.
     Note, You muſt take great care in doing your beef this way that your fire is very ſlow ; it will at leaſt take ſix hours doing, if the piece be any thing large. If you would have the ſauce very rich, boil half an ounce of truffles and morels in half a pint of good gravy, till the are very tender, and add a gill of pickled muſhrooms, but freſh ones are beſt ; mix all together with the gravy of the meat, and pour it over your beef. You muſt mind and beat all your ſpices very fine ; and if you have not enough, mix ſome more, according to the bigneſs of your beef.

Beef olives.

TAKE a rump of beef, but into ſteaks half a quarter long, about an inch thick, let the be ſquare ; lay on ſome good forcemeat made with veal, roll them, tie them once round with a hard knot, dip them in egg, crumbs of bread, and grated nutmeg, and a little pepper and ſalt. The beſt way is to roaſt then, or fry them brown in freſh butter, lay them every one on a bayleaf, and cover them every one with a piece of bacon toaſted, have ſome good gravy, a few truffles and morels, and muſhrooms ; boil all together, pour into the diſh, and ſend it to table.

Veal olives.

THEY are good done the ſame way, only roll them narrow at one end and broad at the other. Fry them of a fine brown. Omit the bay leaf, but lay little bits of bacon about two inches long on them. The ſame ſauce. Garniſh with lemon.

Beef collops.

CUT them into thin pieces about two inches long, beat them with the back of a knife very well, grate ſome nutmeg, flour them a little, lay them in a ſtew-pan, put in as much water as you think will do for ſauce, half an onion cut ſmall, a little piece of lemon-peel cut ſmall, a bundle of ſweet-herbs, a little pepper and ſalt, a piece of butter rolled in a little flour. Set them on a ſlow fire : when they begin to ſimmer, ſtir them now and then ; when they begin to be hot, ten minutes will do them, but take care they do not boil. Take out the ſweet-herbs, pour it into the diſh, and ſend it to table.
     Note, You may do the inſide of the ſirloin of beef in the ſame manner, the day after it is roaſted, only do not beat them, but cut them thin.
     N. B. You may do this diſh between two pewter diſhes, hand them between two charis, take ſix ſheets of white brown paper, tear them into ſtrips, and burn them under the diſh one piece at a time.

To ſtew beef-ſteaks.

TAKE rump ſteaks, pepper and ſalt them, lay them in a ſtew-pan, pour in half a pint of water, a blade or two of mace, two or three cloves, a little bundle of ſweet-herbs, an anchovy, a piece of butter rolled in flour, a glaſs of white wine, and an onion ; cover them cloſe, and let the ſtew ſoftly till they are tender. then take out the ſteaks, flour them, fry them in freſh butter, and pour away all the fat, ſtrain the ſauce they were ſtewed in, and pour away all the fat, ſtrain the ſauce they were ſtewed in, and pour into the pan : toſs it all up together till the ſauce is quite hot and thick. If you add a quarter of a pint of oyſters, it will make it the better. Lay the ſteaks into the diſh, and pour the ſauce over them. Garniſh with any pickle you like.

To fry beef ſteaks.

TAKE rump ſteaks, beat them very well with a roller, fry them in half a pint of ale that is not butter, and whilſt they are frying cut a large onion ſmall, a very little thyme, ſome parſley ſhred ſmall, ſome grated nutmeg, and a little pepper and ſalt ; roll all together in a piece of butter, and then in a little flour, put this into the ſtew-pan, and ſhake all together. When the ſteaks are tender, and the ſauce of a fine thickneſs, diſh it up.

A ſecond way to fry beef ſteaks.

CUT the lean by itſelf, and beat them well with the back of a knife, fry them in juſt as much buter as will moiſten the pan, pour out the gravy as it runs out of the meat, turn them often, do them over a gentle fire, then fry the fat by itſelf and lay upon the meat, and put to the gravy a glaſs of red wine, half an anchovy, a little nutmeg, a little beaten pepper, and a ſhalot cut ſmall ; give it two or three little boils, ſeaſon it with ſalt to your palate, pour it over the ſteaks, and ſend them to table.

Another way to do beef ſteaks.

CUT your ſteaks, half broil them, then lay them in a ſtewpan, ſeaſon them with pepper and ſalt, juſt cover them with gravy and a piece of butter rolled in ſlour. Let them ſtew for half an hour, beat up the yolks of two eggs, ſtir all together for two or three minutes, and the ſerve it up.

A pretty ſide-dish of beef.

ROAST a tender piece of beef, lay fat bacon all over it, and roll it in paper, baſte it, and when it is roaſted cut about two pounds in thin ſlices, lay them in a ſtew-pan, and take ſix large cucumbers, peel them, and chop them ſmall, lay over them a little pepper and ſalt, ſtew them in butter for about ten minnutes, then drain out the butter, and ſhake ſome flour over them ; toſs them up, pour in half a pint of gravy, let them ſtew till they are thick, and diſh them up.

To dreſs a fillet of beef.

IT is the inſide of a ſirloin. You muſt carefully cut it all out from the bone, grate ſome nutmeg over it, a few crumbs of bread, a little pepper and ſalt, a little lemon0peel, a little thyme, ſome parſley ſhred ſmall, and roll it up tight ; tie it with a packthread, roaſt it, put a quart of milk and a quarter of a pound of butter into the dripping-pan, and baſte it ; when it is enough, take it up, untie it, leave a little ſkewer in it to hold it together, have a little good gravy in the diſh, and ſome ſweet ſauce in a better ; or it will do very well with butter only.

Beef ſteaks rolled.

TAKE three or four beef ſteaks, flat them with a cleaver, and make a force-meat thus ; take a pound of veal beat fine, in a mortar, the fleſh of a large fowl thus cut ſmall, half a pound of cold ham chopped ſmall, the kidney-fat of a loin of veal chopped ſmall, a ſweetbread cut in little pieces, an ounce of truffles and morels firſt ſtewed and then cut ſmall, ſome parſley, the yolks of four eggs, a nutmeg grated, a very little thyme, a little lemon-peel cut fine, a little pepper and ſalt, and half a pint of cream : mix all together, lay it on your ſteaks, roll them up firm, of a good ſize, and put a little ſkewer into them, put them into the ſtew-pan, and fry them of a nice brown ; then pour all the fat quite out, and put in a pint of good fried gravy (as in page 19) put one ſpoonful of catchup, two ſpoonſuls of red wine, a few muſhrooms, and let them ſtew for a quarter of an hour. Take up the ſteaks, cut them in two, lay the cut ſide uppermoſt, and pour the ſauce over it. Garniſh with lemon.
     Note, BEfore you put the force-meat into the beef, you are to ſtir it all together over a ſlow fire for eight or ten minutes.

To ſtew a rump of beef.

HAVING boiled it till it is little more than half enough, take it up, and peel off the ſkin : take ſalt, pepper, beaten mace, grated nutmeg, a handful of parſley, a little thyme, winter-ſavory, ſweet-marjoram, all chopped fine and mixed, and ſtuff them in great holes in the fat and lean, the reſt ſpread over it, with the yolks of two eggs ; ſave the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover it cloſe, and let it bake two hours, then put it into the diſh, pour the liquor over it, and ſend it to table.

Another way to ſtew a rump of beef.

YOU muſt cut the meat off the bone, lay it in your ſtew-pan, cover it with water, put in a ſpoonful of whole pepper, two onions, a bundle of ſweet herbs, ſome ſalt, and a pint of red wine ; cover it cloſe, ſet it over a ſtove or ſow fire for four hours, ſhaking it ſometimes, and turning it four or five times ; make gravy as for ſoup, put in three quarts, keeping it ſtirring till dinner is ready : take ten or twelve turnips, cut them into ſlices the broad way, then cut them in four, flour them, and fry them brown in beef dripping. Be ſure to let your dripping boil before you put them in ; then drain them well from the fat, lay the beef in your ſoup-diſh, toaſt a little bread very nice and brown, cut in three corner dice, lay them into the diſh, and the turnips likewiſe ; ſtrain in the gravy, and ſend it to table. If you have the convenience of the ſtove, put the diſh over it for five or ſix minutes ; it gives the liquor a fine flavour of the turnips, makes the bread eat better, and is a great addition. Seaſon it with ſalt to your palate.

Portugal beef.

TAKE a rump of beef, cut it off the bone, cut it acroſs, flour it, fry the thin part brown in butter, the thick end ſtuff with ſuet, boiled cheſnuts, an anchovy, an onion, and a little pepper. Stew it in a pan of ſtrong broth, and when it is tender, lay both the fried and ſtewed together in your diſh, cut the fried in tow and lay on each ſide of the ſtewed, ſtrain the gravy it was ſtewed in, put to it ſome pickled gerkins chopped, and boiled cheſnuts, thicken it with a piece of burnt butter, give it two or three boils up, ſeaſon it with ſalt to your palate, and pour it over the beef. Garniſh with lemon.

To ſtew a rump of beef, or the briſcuit, the French way.

TAKE a rump of beef, put it into a little pot that will hold it, cover it with water, put on the cover, let it ſtew an hour ; but if the briſcuit, two hours. Skim it clean, then ſlaſh the meat with a knife to let out the gravy, put in a little beaten pepper, ſome ſalt, four cloves, with two or three large blades of mace beat-fine, ſix onions ſliced, and half a pint of red wine ; cover it cloſe, let it ſtew an hour, then put in two ſpoonfuls of capers or aſtertium-buds pickled, or broom-buds, chop them ; two ſpoonfuls of vinegar, and two of verjice ; boil ſix cabbage lettuces in water, then put them in a pot, put in a pint of good gravy, let all ſtew together for half an hour, ſkim all the fat off, lay the mat into the diſh, and pour the reſt over it, have roady ſome pieces of bread cut three corner ways, and fried criſp, ſtick them about the meat, and garniſh them. When you put in the cabbage, put wit hit a good piece of butter rolled in flour.

To ſtew beef gobbets.

GET any piece of beef, except the leg, cut it in pieces about the bigneſs of a pullet's egg, then put them in a ſtew-pan, cover them with water, let them ſtew, ſkim them clean, and when they have ſtewed an hour, take mace, cloves, and whole pepper tied in a muſlin rag looſe, ſome celery cut ſmall, put them into hte pan with ſome ſalt, turnips and carrots, pared and cut in ſlices, a little parſley, a bundle of ſweet-herbs, and a large cruſt of bread. You may put in an ounce of barley or rice, if you like it. Cover it cloſe, and let it ſtew till it is tender, take out the herbs, ſpices, and bread, and have ready fried a French roll cut in four. Diſh up all together, and ſend it to table.

Beef royal.

TAKE a ſirloin of beef, or a large rump, bone it and beat it very well, then lard it with bacon, ſeaſon it all over with ſalt, pepper, mace, cloves, and nutmeg, all beat fine, ſome lemon-peel cut small, and ſome ſweet-herbs ; in the mean time make a ſtrong broth of the bones, take a piece of butter with a little flour, brown it, put in the beef, keep it turning often till it is brown, then ſtrain the broth, put all together into a pot, put in a bay-leaf, a few truffles, and ſome ox palates cut ſmall ; cover it cloſe, and let it ſtew till it is tender, take out the beef, ſkim off all the fat, pour in a pint of claret, ſome fried oyſters, an anchovy, and ſome gerkins ſhred ſmall ; boil all together, put in the beef to warm, thicken your ſauce with a piece of butter rolled in flour, or muſhroom powder, or burnt butter. Lay your meat in the diſh, pour the ſauce over it, and ſend it to table. This may be eat either hot or cold.

A tongue and udder forced.

FIRST parboil your tongue and udder, blanch the tongue and ſtick it with cloves ; as for the udder, you muſt carefully raiſe it, and fill it with force-meat made with veal : firſt waſh the inſide with the yolk of an egg, then put in the force-meat, tie the ends cloſe and ſpit them, roaſt them, and baſte them with butter when enough, have good gravy in the diſh, and ſweet ſauce in a cup.
     Note, For variety you may lard the udder.

To fricaſey neats tongues.

TAKE neats tongues, boil them tender, peel them, cut them into thin ſlices, and fry them in freſh butter ; then pour out the butter, put in as much gravy as you ſhall want for ſauce, a bundle of ſweet herbs, an onion, ſome pepper and ſalt, and a blade or tow of mace ; ſimmer all together half an hour, then take out your tongue, ſtrain the gravy, put it with the tongue in the ſtew-pan again, beat up the yolks of two eggs with a glaſs of white wine, a little grated nutmeg, a piece of butter as big as a walnut rolled in flour, ſhake all together for four or five minutes, diſh it up, and ſend to table.

To force a tongue.

Boil it till it is tender ; let it ſtand till it is cold, then cut a hole at the root end of it, take out ſome of the meat, chop it with as much beef ſuet, a few pippins, ſome pepper and ſalt, a little mace beat, ſome nutmeg, a few ſweet herbs, and the yolks of two eggs ; chop it all together, ſtuff it, cover the end with a veal caul or buttered paper, roaſt, baſte it with butter, and diſh it up. Have for ſauce good gravy, a little melted butter, the juice of an orange or lemon, and ſome grated nutmeg ; boil it up, and pour it into the diſh.

To ſtew neats tongues whole.

TAKE two tongues, let them ſtew in water juſt to cover them for two hours, then peel them, put them in again with a pint of ſtrong gravy, half a pint of white wine, a bundle of ſweet-herbs, a little pepper and ſalt, ſome mace, cloves, and whole pepper tied in a muſlin rag, a ſpoonful of capers chopped, turnips and carrots ſliced, and a piece of butter rolled in flour ; let all ſtew together very ſoftly over a ſlow fire for two hours, then take out the ſpice and ſweet-herbs, and ſend it to table. You may leave out the turnips and carrots, or boil them by themſelves, and lay them in a diſh, juſt as you like.

To fricaſey ox palates.

AFTER boiling your palates very tender, (which you muſt do by ſetting them on in cold water, and letting them do ſoftly) then blanch them and ſcrape them clean ; take mace, nutmeg, cloves, and pepper beat fine, rub them all over with thoſe, and with crumbs of bread; have ready ſome butter in a ſtew-pan, and when it is hot put in the palates ; fry them brown on both ſides, then pour out the fat, and put to them ſome mutton or beef gravy, enough ſauce, an anchovy, a little nutmeg, a little piece of butter rolled in flour, and the juice of a lemon : let it ſimmer all together for a quarter of an hour, diſh it up, and garniſh with lemon.

To roaſt ox palates.

HAVING boiled your palates tender, blanch them, cut them into ſlices about two inches long, lard half with bacon, then have ready two or three pigeons and two or three chicken-peepers, draw them, truſs them, and fill them with force-meat ; let half of them be nicely larded, ſpit them on a bird-ſpit : ſpit them thus : a bird, a palate, a ſage-leaf, and a piece of bacon ; and ſo on, a bird, a palate, a ſage-leaf, and a piece of bacon. Take cocks-combs and lambs-ſtones, parboiled and blanched, lard them with little bits of bacon, large oyſters parboiled, and each one larded with a piece of bacon, put theſe on a ſkewer with a little piece of bacon and a ſage-leaf between them, tie them on to a ſpit and roaſt them, then beat up the yolks of three eggs, ſome nutmeg, a little ſalt and crumbs of bread ; baſte them with theſe al lthe time they are a-roaſting, and have ready two ſweetbreads each cut in two, ſome artichoke-bottoms cut into four and fried, and then rub the diſh with ſhalots : lay the birds in the middle, piled upon one another, and lay the other things all ſeparate by themſelves round about in the diſh. Have ready for ſauce a pint of good gravy, a quarter of a pint of red wine, an anchovy, the oyſter liquor, a piece of butter rolled in flour ; boil all theſe together and pour into the diſh, with a little juice of lemon. Garniſh your diſh with lemon.

To dreſs a leg of mutton à la royale.

HAVING taken off all the fat, ſkin and ſhank-bone, lard it with bacon, ſeaſon it with pepper and ſalt, and a round piece of about three or four pounds of beef or leg of veal, lard it, have ready ſome hog's lard boiling, flour your meat, and give it a colour in the lard, then take the meat out and put it into a pot, with a bundle of ſweet herbs, ſome parſley, an onion ſtuck with cloves, two or three blades of mace, ſome whole pepper, and three quarts of water ; cover it cloſe, and let it boil very ſoftly for two hours, mean while get ready a ſweetbread ſplit, cut into four, and broiled, a few truffles and morels ſtewed in a quarter of a pint of ſtrong gravy, a glaſs of red wine, a few muſhrooms, two ſpoonſuls of catchup, and ſome aſparagus-tops ; boil all theſe together, then lay the mutton in the middle of the diſh, cut the beef or veal into ſlices, make a rim round your mutton with the ſlices, and pour the ragoo over it ; when you have taken the meat out of the pot, ſkim all the fat off the gravy ; ſtrain it, and add as much to the other as will fill the diſh. Garniſh with lemon.

A leg of mutton à la hautgoût.

LET it hang a fortnight in an airy place, then have ready ſome cloves of garlic, and ſtuff it all over, rub it with pepper and ſalt ; roaſt it, have ready ſome good gravy and red wine in the diſh, and ſend it to table.

To roaſt a leg of mutton with oyſters.

TAKE a leg about two or three days killed, ſtuff it all over with oyſters, and roaſt it. Garniſh with horſe-raddiſh.

To roaſt a leg of mutton with cockles.

STUFF it all over the cockles, and roaſt it. Garniſh with horſe-raddiſh.

A ſhoulder of mutton in epigram.

ROAST it almoſt enough, then very carefully take off the ſkin about the thickneſs of a crown-piece, and the ſhank-bone with it at the end ; then ſeason that ſkin and ſhank-bone with pepper and ſalt, a little lemon-peel cut ſmall, and a few ſweet-herbs and crumbs of bread, then lay this on the gridiron, and let it be of a fine brown ; in the mean time take the rest of the meat and cut it like a haſh about the bigneſs of a ſhilling ; ſave the gravy and put to it, with a few ſpoonfuls of ſtrong gravy, half an onion cut fine, a little nutmeg, a little pepper and ſalt, a little bundle of ſweet-herbs, ſome gerkins cut very ſmall, a few muſhrooms, two or three truffles cut ſmall, two ſpoonfuls of wine, either red or white, and throw a little flour over the meat : let all theſe ſtew together very ſoftly for five or ſix minutes, but be ſure it do not boil ; take out the ſweet-herbs, and put the haſh into the diſh, lay the broiled upon it, and ſend it to table.

A harrico of mutton.

TAKE a neck or loin of mutton, cut it into ſix pieces, flour it, and fry it brown on both ſides in the ſtew-pan, then pour out all the fat ; put in ſome turnips and carrots cut like dice, two dozen of cheſnuts blanched, two or three lettuces cut ſmall, ſix little round onions, a bundle of ſweet-herbs, ſome pepper and ſalt, and two or three blades of mace ; cover it cloſe, and let it ſtew for an hour, then take off the hat and diſh it up.

To French a hind ſaddle of mutton.

IT is the two rumps. Cut off the rump, and carefully lift up the ſkin with a knife : begin at the broad end, but be ſure you do not crack it nor take it quite off : then take ſome ſlices of ham or bacon chopped fine, a few truffles, ſome young onions, ſome parſley, a little thyme, ſweet-marjoram, winter ſavoury, a little lemon-peel, all hcopped fine, a little mace and two or three cloves beat fine, half a nutmeg, and a little pepper and ſalt ; mix all together, and throw over the meat where you took off the ſkin, then lay on the ſkin again, and faſten it with two fine ſkewers at each ſide, and roll it in well buttered paper. It will take three hours doing : then take off the paper, baſte the meat, ſtrew it all over with crumbs of bread, and whe it is of a fine brown take it up. For ſauce take ſix large ſhalots, cut them very fine, put them into a ſaucepan with two ſpoonfuls of vinegar, and two of white wine ; boil them for a minute or two, pour it into the diſh, and garniſh with horſe raddiſh.

Another French way, called St. Manehout.

TAKE the hind ſaddle of mutton, take off the ſkin, lard it with bacon, ſeaſon it with pepper, ſalt, mace, cloves beat, and nutmeg, ſweet-herbs, young onions, and parſley, all chopped fine ; take a large oval or a large gravy-pan, lay layers of bacon, and then layers of beef all over the bottom, 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 ſtew it, put in a bay-leaf, and two or three ſhalots, cover it cloſe, put fire over and under it, if you have a cloſe pan, and let it ſtand ſtewing for two hours ; when done, take it out, ſtrew crumbs of bread all over it, and put it into the oven to brown, ſtrain the gravy it was ſtewed in, and boil it till there is juſt enough for ſauce, lay the mutton in a diſh, pour the ſauce in, and ſerve it up. You muſt brown it before a fire, if you have not an oven.

Cutlets à la Maintenon.  &nbap;   A very good diſh.

CUT your cutlets handſomely, beat them thin with your cleaver, ſeaſon them with pepper and ſalt, make a force-meat with veal, feef, ſuet, ſpice and ſweet herbs, rolled in yolks of eggs, roll force-meat round each cutlet, within two inches of the top o the bone, then have as many half ſheets of white paper as cutlets, roll each cutlet in a piece of paper, firſt buttering the paper well on the inſide, dip the cutlets in melted butter and then in crumbs of bread, lay each cutlet on half a ſheet of paper croſs the middle of it, leaving about an inch of the bone out, then cloſe the two ends of your paper as you do a turnover tart, and cut off the paper that is too much ; broil your mutton cutlets half an hour, your veal cutlets three quarters of an hour, and then take the paper off and lay them round in the diſh, with the bone outwards. LEt your ſauce be good gravy thickened, and ſerve it up.

To make a mutton haſh.

CUT your mutton in little bits as thin as you can, ſtrew a little flour over it, have ready ſome gravy (enough for ſauce) wherein ſweet-herbs, onion, pepper and ſalt, have been boiled ; ſtrain it, put in your meat, with a little piece of butter rolled in flour, and a little ſalt, a ſhalot cut fine, a few capers and gerkins chopped fine, and a blade of mace : toſs all together for a minute or two, have ready ſome bread toaſted and cut into thin ſippets, lay them round the diſh, and pour in your haſh. Garniſh your diſh with pickles and horſe-raddiſh.
     Note, Some love a glaſs of red wine, or walnut pickle. You may put juſt what you will into a haſh. If the ſippets are toaſted it is better.

To dreſs pigs petty-toes.

PUT your petty-toes into a ſaucepan with half a pint of water, a blade of mace, a little whole pepper, a bundle of ſweet-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 ſhake a little flour on them ; let the feed to till they are tender, then take them out and ſtrain the liquor, put all together with a little ſalt, and a piece of butter as big as a walnut, ſhake the ſaucepan often, let it ſimmer five or ſix minutes, then cut ſome toaſted ſippets and lay round the diſh, lay the mince-meat and ſauce in the middle, and the petty-toes ſplit round it. You may add the juice of half a lemon, or a very little vinegar.

A ſecond way to roaſt a leg of mutton with oyſters.

STUFF a leg of mutton with mutton-ſuet, ſalt, pepper, nutmeg, and the yolks of eggs ; then roaſt it, ſtick it all over with cloves, and when it is about half done, cut off ſome of the under-ſide of the fleſhy end in little bits, put theſe into a pipkin with a pint of oyſters, liquor and all, a little ſalt and mace, and half a pint of hot water : ſtew them till half the liquor is waſted, then put in a piece of butter rolled in flour, ſhake all together, and when the mutton is enough to take it up ; pour this ſauce over it, and ſend it to table.

To dreſs a leg of mutton to eat like veniſon.

TAKE a hind-quarter of mutton, and cut the leg in the ſhape of a haunch of veniſon, ſave the blood of the ſheep and ſteep it in for five or ſix hours, then take it out and roll it in three or four ſheets of white paper well-buttered on the inſide, tie it with a packthread, and roaſt it, baſting it with good beef-dripping or butter. It will take two hours at a good fire, for your mutton muſt be fat and thick. About fiver or ſix minutes before you take it up, take off the paper, baſte it with a piece of butter, and ſhake a little flour over it to make it have a fine froth, and then have a little good drawn gravy in a baſon, and ſweet-ſauce in another. Don't garniſh with any thing.

To dreſs mutton the Turkiſh way.

FIRST cut your meat into thin ſlices, then waſh it in vinegar, and put it into a pot or ſaucepan that has a cloſe cover to it, put in ſome rice, whole pepper, and three or four whole onions ; let all theſe ſtew together, ſkimming it frequently ; whe it is enough, take out the onions, and ſeaſon it with ſalt to your palate, lay the mutton in the diſh, and pour the rice and liquor overit.
     Note, The neck or leg are the beſt joints to dreſs this way : Put in to a leg four quarts of water, and a quarter of a pound of rice ; to a neck two quarts of water, and two ounces of rice. To every pound of meat allow a quarter of an hour, being cloſe coveed. If you put in a blade or two of mace, and a bundle of ſweet-herbs, it will be a great addition. When it is juſt enough put in a piece of butter, and take care the rice don't burn to the pot. In all theſe things, you ſhould lay ſkewers at the bottom of the pot to lay your meat on. that it may not ſtick.

A ſhoulder of muton with a ragoo of turnips.

TAKE a ſhoulder of mutton, get the blade-bone taken out as neat as poſſible, and in the place put a ragoo, done thus : take one or two ſweetbreads, ſome cocks-combs, half an ounce of truffles, ſome muſhrooms, a blade or two of mace, a little pepper and ſalt ; ſtew all theſe in a quarter of a ping of good gravy, and thicken it with a piece of butter rolled in flour, or yolks of eggs, which you pleaſe : let it be cold before you put it in, and fill up the place where you took the bone out juſt in the form it was before, and ſew it up tight : take a large deep ſtew-pan, or one of the round deep copper pans with two handles, lay at the bottom thin ſlices of bacon, then ſlices of veal, a bundle of parſley, thyme, and ſweet herbs, ſome whole pepper, a blade or two of mace, tree or four cloves, a large onion, and put in juſt thin gravy enough to cover the meat ; cover it cloſe, and let it ſtew two hours, then take eight or ten turnips, pare them, and cut them into what ſhape you pleaſe, put them in to boiling water, and let them be juſt enough, throw them into a ſieve 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 diſh, and keep it hot covered ; ſtrain the gravy it was ſtewed in, and take off all the fat, put in a little ſalt, a glaſs of red wine, two ſpoonfuls of catchup, and a piece of butter rolled in flour, boil together till there is juſt enough for ſauce, the put in the turnips, give them a boil up, pour them over the meat, and ſend it to table. You may fry the turnips of a light brown, and toſs them up with the ſauce ; but that is according to your palate.
     Note, For a change you may leave out the turnips, and add a bunch of celery cut and waſhed clean, and ſtewed in a very little water, till it is quite tender, and the water almoſt boiled away. Pour the gravy, as before directed, into it, and boil it up till the ſauce is good : or you may leave both theſe out, and add truffles, morels, freſh and pickled muſhrooms, and artichoke-bottoms.
     N. B. A ſhoulder of veal without the knuckle, friſt fried, and then done juſt as the mutton, eats very well. Don't garniſh your mutton, but garniſh your veal with lemon.

To ſtuff a leg or ſhoulder of mutton.

TAKE a little grated bread, ſome beef-ſuet, the yolks of hard eggs, three anchovies, a bit of onion, ſome pepper and ſalt, a little thyme and winter ſavory, twelve oyſters, and ſome nutmeg grated ; mix all theſe together, ſhred them very fine, work them up with raw eggs like a paſte, ſtuff your mutton under the ſkin in the thickeſt place, or where you pleaſe, and roaſt it : for ſauce, take ſome of the oyſter liquor, ſome claret, one anchovy, a little nutmeg, a bit of an onion, and a few oyſters ; ſtew all theſe together, then take out your onion, pour ſauce under your mutton, and ſend it to table. Garniſh with horſe-raddiſh.

Sheeps rumps with rice.

TAKE ſix rumps, put them into a ſtew-pwam with ſome mutton gravy, enough to fill it, ſtew them about half an hour, take them up and let them ſtand to cool, then put into the liquor a quarter of a pound of rice, an onion ſtuck with cloves, and a blade or two or mace ; let it boil till the rice is as thick as a pudding, but take care it don't ſtick to the bottom, which you muſt do by ſtirring it often : in the mean time take a clean ſtewpan, put a pice of butter into it ; dip your rumps in the yolks of eggs beat, and then in crumbs of bread with a little nutmeg, lemon-peel, and a very little thyme in it, fry them in the butter of a fine brown, then take them out, lay them in a diſh to drain, pour out all the fat, and toſs the rice into that pan ; ſtir it all together for a minute or two, then lay the rice into a diſh, lay the rumps all round upon the rice, have ready four eggs boiled hard, cut them into quarters, lay them round the diſh with fried parſley between them, and ſend it to table.

To make lamb and rice.

TAKE a neck and loin of lamb, half roaſt, take it up, cut it into ſteaks, then take half a pound of rice, put it into a quart of good gravy, with two or three blades of mace, and a little nutmeg. Do it over a ſtove or ſlow fire till the rice begins to be thick ; then take if off, ſtir in a pound of butter, and when that is quite melted ſtir in the yolks of ſix eggs, firſt beat; then take a diſh and butter it all over, thake the ſteaks and put a little pepper and ſalt over them, dip them in a little melted butter, lay them into the diſh, pour the gravy which comes out of them over them, and then the rice ; beat the yolks of three eggs and pour all over, ſend it to the oven, and bake it better than half an hour.

Baked mutton chops.

TAKE a loin or neck of mutton, cut it into ſteaks, put ſome pepper and ſalt over it, butter your diſh and lay in your ſteaks ; then take a quart of milk, ſix eggs beat up fine, and four ſpoonfuls of flour ; beat your flour and eggs in a little milk firſt and then put the reſt to it, put in a little beaten ginger, and a little ſalt. Pour this over the ſteaks, and ſend it to the oven ; an hour and a half will bake it.

A forced leg of lamb.

TAKE a large leg of lamb, cut a long ſlit on the back ſide, but take great care you don't deface the other ſide ; then chop the meat ſmall with marrow, half a pound of beef-ſuet, ſome oyſters, an anchovy unwaſhed, an onion, ſome ſweet-herbs, a little lemon peel, and ſome beaten mace and nutmeg ; beat all theſe together in a mortar, ſtuff it up in the ſhape it was before, ſew it up, and rub it over with the yolks of eggs beaten, ſpit it, flour it all over, lay it to the fire, and baſte it with butter. An hour will roaſt it. You may bake it, if you pleaſe, but then you muſt butter the diſh, and lay the butter over it : cut the loin into ſteaks, ſeaſon them with pepper, ſalt, and nutmeg, lemon-peel cut fine, and a few ſweet-herbs ; fry them in freſh-butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, ſhake it about, and put in half a pint of ſtrong gravy, wherein good ſpice has been boiled, a quarter of a pint of oyſters an the liquor, ſome muſhrooms and a ſpoonful of the pickle, a piece of butter rolled in flour, and the yolk of an egg beat ; ſtir all theſe together till it is thick, then lay your leg of lamb in the diſh, and the loin around it ; pour the ſauce over it, and garniſh with lemon.

To fry a loin of lamb.

CUT the loin into thin ſteaks, put a very little pepper and ſalt, and a little nutmeg on them, and fry them in freſh butter ; when enough, take out the ſteaks, lay them in a diſh before the fire to keep hot, then pour out the butter, ſhake a little flour over the bottom of the pan, pour in a quarter of a pint of boiling water, and put in a piece of butter ; shake all together, give it a boil or two up, pour it over the ſteaks, and ſend it to table
     Note, You may do mutton the ſame way, and add two ſpoonfuls of walnut-pickle.

Another way of frying a neck or loin of lamb.

CUT it into ſteaks, beat them with a rolling pin, fry them in half a pint of ale, ſeaſon them with a little ſalt, and cover them cloſe; when enough, take them out of the pan, lay them in a plate before the fire to keep hot, and pour all out of the pan into a baſon ; then put in half a pint of white wine, a few capers, the yolks of two eggs, beat, with a little nutmeg and a little ſalt ; add to this the liquor they were fried in, and keep stirring it one way all the time till it is thick, then put in the lamb, keep ſhaking the pan for a minute or two, lay the ſteaks into the diſh, pour the ſauce over them, and have ſome parſley in a plate before the fire a-criſpring. Garniſh your diſh with that and lemon.

To make a ragoo of lamb.

TAKE a fore-quarter of lamb, but the knuckle-bone off, lard it with little thin bits of bacon, flour it, fry it of a fine brown, and then put it into an earthern pot or ſtew-pan ; put to it a quart of broth or good gravy, a bundle of herbs, a little mace, two or three cloves, and a little whole pepper ; cover it cloſe, and let it ſtew pretty faſt for half an hour, pour the liquor all out, ſtrain it, keep the lamb hot in the pot till the ſauce is rady. Take half a pint of oyſters, flour them, fry them brown, drain out all the fat clean that your fried them in, ſkim all the fat off the gravy, then pour it into the oyſters, put in an anchovy, and two ſpoonfuls of either red or white wine ; boil all together, till there is juſt enough for ſauce, add ſome freſh muſhrooms (if you can get them) and ſome pickled ones, with a ſpoonful of the pickle, or the juice or half a lemon. Lay your lamb in the diſh, and pour the ſauce over it. Garniſh with lemon.

To ſtew a lamb's, or calf's head.

FIRST waſh it, and pick it very clean, lay it in water for an hour, take out the brains, and with a ſharp penknife carefully take out the bones and the tongue, but be careful you do not break the meat ; then take out the eyes, and take two pounds of veal and two pounds of beef-ſuet, a very little thyme, a good piece of lemon-peel minced, a nutmeg grated, and two anchovies : chop all very well together, grate two ſtale rolls, and mix all together with the yolks of four eggs : ſave enough of this meat to make about twenty balls, take half a pint of freſh muſhrooms clean peeled and waſhed, or pickled cockles; mix all theſe together, but firſt ſtew your oyſters, and put to it two quarts of gravy, with a blade or two of mace. It will be proper to tie the head with packthread, cover it cloſe, and let it ſtew two hours : in the mean time beat up the brains with ſome lemon-peel cut fine, a little parſley chopped, half a nutmeg grated, and the yolk of an egg ; have ſome 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 ſtrain the gravy the head was ſtewed in, put the truffles and morels to it with the liquor, and a few muſhrooms; boil all together, then put in the reſt of the brains that are not fried, ſtew them together for a minute or two, pour it over the head and lay the fried brains and balls round it. Garniſh with lemon, You may fry about twelve oyſters.

To dreſs veal à la Burgoiſe.

CUT pretty thick ſlices of veal, lard them with bacon, and ſeaſon them with pepper, ſalt, beaten mace, cloves, nutmeg, and chopped parſley, then take the ſtew-pan and cover the bottom with ſlices of fat bacon, lay the veal upon them, cover it, and ſet it over a very ſlow fire for eight or ten minutes, juſt to be hot and no more, then briſk up your fire and brown your veal on both ſides, then ſhake ſome flour over it and brown it ; pour in a quart of good broth or gravy, cover it cloſe, and let it ſtew gently till it is enough ; when enough, take out the ſlices of bacon, and ſkim all the fat off clean, and beat up the yolks of three eggs with ſome of the gravy ; mix all together, and keep it ſtirring one way till it is ſmooth and ſthick, then take it up, lay your meat on the diſh, and pour the ſauce over it. Garniſh with lemon.

A diſguiſed leg of veal and bacon.

LARD your veal all over with ſlips of bacon and a little lemon-peel, and boil it with a piece of bacon : when enough, take it up, cut the bacon into ſlices, and have ready ſome dried ſage and pepper rubbed fine, rub over the bacon, lay the veal in the diſh and the bacon round it, ſtres it all over with fried parſley, and have green ſauce in cups, made thus : take two handfuls of ſorrel, pound it in a mortar, and ſqueze out the juice, put it into a ſauce-pan with ſome melted butter, a little ſugar, and the juice of lemon. Or you may make it thus : beat two handfuls of ſorrel in a mortar, with two pippins quartered, ſqueeze the juice out, with the juice of a lemon or vinegar, and ſweeten it with ſugar.

A pillaw of veal.

TAKE a neck or breaſt of veal, half roaſt it, then cut it into ſix pieces, ſeaſon it with pepper, ſalt, and nutmeg : take a pound of rice, put to it a quart of broth, ſome mace, and a little ſalt, do it over a ſtove or very ſlow fire till it is thick, but butter the bottom of the diſh or pan you do it in : beat up the yolks of ſix eggs and ſtir into it, then take a little round deep diſh, butter it, lay ſome of the rice at the bottom, then lay the veal on a round heap, and cover it all over the rice, waſh it over with the yolks of eggs, and bake it an hour and a half then open the top and pour in a pint of rich good gravy. Garniſh with a Seville orange cut in quarters, and ſend it to table hot.

Bombarded veal.

YOU muſt get a fillet of veal, cut out of it five lean pieces as thick as your hand, round them up a little, then lard them very thick on the round ſide with little narrow thin pieces of bacon, and lard them very thick on the round ſide with little narrow thin pieces of bacon, and lard five ſheeps tongues (being firſt boiled and blanched) lard them here and there with very little bits of lemon-peel, and make a well-ſeaseoned force-meat of veal, bacon, ham, beef-ſuet, and an anchovy beat well ; make another tender force-meat of veal, beef-ſuet, muſhrooms, ſpinach, parſley, thyme, ſweet-marjoram, winter ſavory, and green onions. Seaſon with pepper, ſalt, and mace; beat it well, make a round ball of the other force-meat and ſtuff in the middle of this, roll it up in a veal caul, and bake it ; what is left, tie up like a Bologna ſauſage, and boil it, but firſt rub the caul wit hthe yolks of an egg ; put the larded veal into a ſtew-pan with ſome good gravy, and when it is enough ſkim off the fat, put in ſome truffles and morels, and ſome muſhrooms. Your force-meat being baked enough, lay it in the middle, the veal round it, and the tongues fried, and laid between, the boiled cut into ſlices, and fried, and throw all over. Pour on them the ſauce. You may add artichoke-botoms, ſweetbreads, and cocks-combs, if you pleaſe. Garniſh with lemon.

Veal rolls.

TAKE ten or twelve little thin ſlices of vea, lay on them ſome force-meat according to your fance, roll them up, and tie them juſt acroſs the middle with coarſe thread, put them on a bird-ſpit, rub them over with the yolks of eggs, flour them, and baſte them with butter. Half an hour will do them. Lay them into a diſh, and have ready ſome good gravy, with a few truffles and morels, and ſome muſhrooms. Garniſh with lemon.

Olives of veal the French way.

TAKE two pounds of veal, ſome marrow, two anchovies, the yolks of two hard eggs, a few muſhrooms, and ſome oyſters, a little thyme, marjoram, parſley, ſpinach, lemon-peel, ſalt, pepper, nutmeg and mace, finely beaten ; take your veal caul, lay a layer of bacon and a layer of the ingredients, roll it in the veal caul, and either roaſt it or bake it. An hour will do either. When enough, cut it into ſlices, lay it into your diſh, and pour good gravy over it. Garniſh with lemon.

Scotch collops à la François.

TAKE a leg of veal, cut it very thin, lard it with bacon, then take half a pint of ale boiling, and pour over it till the blood is out, and then pour the ale into a baſon ; take a few ſweet-herbs chopped ſmall, ſtrew them over the veal and fry it in butter, flour it a little till enough, then put it into a diſh and pour the butter away, toaſt little thin pieces of bacon and lay round, pour the ale into the ſtew-pan with two anchovies and a glaſs of white wine, then beat up the yolks of two eggs and ſtir in, with a little nutmeg, ſome pepper, and a piece of butter, ſhake all together till thick, and then pour it into the diſh. Garniſh with lemon.

To make a ſavoury diſh of veal.

CUT large collops out of a leg of veal, ſpread them abroad on a dreſſer, hack them with the back of a knife, and dip them in the yolks of eggs, ſeaſon them with cloves, mace, nutmeg and pepper, beat fine ; make force-meat with ſome of your veal, beef-ſuet, oyſters chopped, ſweet-herbs ſhred fine, and the aforeſaid ſpice, ſtrew all theſe over your collops, roll and tie them up, put them on ſkewers, tie them to a ſpit, and roaſt them ; to the reſt of your force-meat add a raw egg or two, roll them in balls and fry them, put them in your diſh with your meat when roaſted, and make the ſauce with ſtrong broth, an anchovy, a ſhalot, a little white-wine, and ſome ſpice. Let it ſtew, and thicken it with a piece of butter rolled in flour, pour the ſauce into the diſh, lay the meat in, and garniſh with lemon.

Scotch collops larded.

PREPARE a fillet of veal, cut into thin ſlices, cut off the ſkin and fat, lard them with bacon, fry them brown, then take them out, and lay them in a diſh, pour out all the butter, take three quarter of a pound of butter and melt it in the pan, then ſtrew in a handful of flour ; ſtir it till it is brown, and pour in three pints of good gravy, a bundle of ſweet-herbs, and an onion, which you muſt take out ſoon ; let it boil a little, then put in the collops, let them ſtew half a quarter of an hour, put in ſome force-meat balls fried, the yolks of two eggs, a piece of butter, and a few pickled muſhrooms ; stir all together, for a minute or two till it is thick ; and then diſh it up. Garniſh with lemon.

To do them white.

AFTER you have cut your veal in thin ſlices, lard it with bacon ; ſeaſon it with cloves, mace, nutmeg, pepper and ſalt, ſome grated bread, and ſweet-herbs. Stew the knuckle in as little liquor as you can, a bunch of ſweet-herbs, ſome whole pepper, a blade of mace, and four cloves ; then take a pint of the broth, ſtew the cutlets in it, and add to it a quarter of a pint of white wine, ſome muſhrooms, a piece of butter rolled in flour, and the yolks of two eggs ; ſtir all together till it is thick, and then diſh it up. Garniſh with lemon.

Veal blanquets.

ROAST a piece of veal, cut off the ſkin and nervous parts, cut it into little thin bits, put ſome butter into a ſtew-pan over the fire with ſome chopped onions, fry them a little, then add a duſt of flour, ſtir it together, and put in ſome good broth, or gravy, and a bundle of ſweet-herbs : ſeaſon it with ſpice, make it of a good taſte, and then put in your veal, the yolks of two eggs beat up with cream and grated nutmeg, ſome chopped parſley, a ſhalot, ſome lemon-peel grated, and a little juice of lemon. Keep it ſtirring one way ; when enough, diſh it up.

A ſhoulder of veal à la Piedmontoiſe.

TAKE a ſhoulder of veal, cut off the ſkin that it may hand at one end, then lard the meat with bacon and ham, and ſeaſon it with pepper, ſalt, mace, ſweet-herbs, parſley and lemon-peel ; cover it again with the ſkin, ſtew it with gravy, and when it is juſt tender take it up ; then take ſorrel, ſome lettuce chopped ſmall, and ſtew them in ſome butter with parſley, onions and muſhrooms : the herbs being tender put to them ſome of the liquor, ſome ſweetbreads and ſome bits of ham. Let all ſtew together a little while, then lift up the ſkin, lay the ſtewed herbs over and under, cover it with the ſkin again, wet it with melted butter, ſtrew it over with crumbs of bread, and ſend it to the ove to brown ; ſerve it hot, with ſome good gravy in the diſh. The French ſtrew it over with parmeſan before it goes to the oven.

A calf's head ſurprize.

YOU muſt bone it, but not ſplit it, cleanſe it well, fill it with a ragoo (in the form it was before) made thus : take two ſweetbreads, each ſweetbread being cut into eight pieces, an ox's palate boiled tender and cut into little pieces, ſome cocks-combs, half an ounce of truffles and morels, ſome muſhrooms, ſome artichoke bottoms, and aſparagus tops ; ſtew all theſe in half a pint of good gravy, ſeaſon it with two or three blades of mace,· four cloves, half a nutmeg, a very little pepper, and ſome ſalt, pound all theſe together, and put them into the ragoo : when it has ſtewed about half an hour, take the yolks of three eggs beat up with two ſpoonfuls of cream and two of white wine, put it to the ragoo, keep it ſtirring one way for fear of turning, and ſtir in a piece of butter rolled in flour ; when it is very thick and ſmooth fill the head, make a force-meat with half a pound of veal, half a pound of beef-ſuet, as much crumbs of bread, a few ſweet-herbs, a little lemon-peel, and ſome pepper, ſalt, and mace, all beat fine together in a marble mortar; mix it up with two eggs, make a few balls, (about twenty) pat them into the raoo in the head, then faſten the head with fine wooden ſkewers, lay the force-meat over the head, do it over with the yolks of two eggs, and ſend it to the oven to bake. It will take about two hours baking, You muſt lay pieces of butter all over the head, and then flour it. When it is baked enough, lay it in your diſh and have a pint of good fried gravy. If there is any gravy in the diſh the heat was baked in, put it to the other gravy, and boil it up ; pour it into your diſh, and garniſh with lemon. You may throw ſome muſhrooms over the had.

Sweetbreads of veal à la Dauphine.

TAKE the largeſt ſweetbreads you can get, open them in ſuch a manner as you can ſtuff in force-meat, three will make a fine diſh ; make your force-meat with a large fowl or young cock, ſkin it, and pick off all the ſleſh, take half a pound of fat and lean bacon, cut theſe very fine and beat them in a mortar ; ſeaſon it with an anchovy, ſome nutmeg, a little lemon-peel, a very little thyme, and ſome parſley : mix theſe up with the yolk of an egg, fill your ſweetbreads and faſten them with fine wooden ſkewers ; take the ſtew-pan, lay layers of bacon at the bottom of the pan, ſeaſon them with pepper, ſat, mace, cloves, ſweet-herbs, and a large onion ſliced, upon that lay thin ſices of vea, and then lay on your ſweetbreads ; cover it cloſe, let it ſtand eight or ten minutes over a ſow fire, and then pour in a quart of boiling water or broth ; cover it cloſe, and et it ſtew two hours very ſofty, then take out the ſweetbreads ,keep them hot, ſtrain the gravy, ſkim all the fat off, boil it up till there is about half a pint, put in the ſweetbroads, and give them two or three minutes ſtew in the gravy, then lay them in the diſh, and pour the gravy over them. Garniſh with lemon.

Another way to dreſs ſweetbreads.

DO not put any water or gravy into the ſtew-pan, but put the ſame veal and bacon over the ſweetbreads, nad ſeaſon as under directed ; cover them cloſe, put fire over as well as under, and when they are enough, take out the ſweetbreads, put in a ladleful of gravy, boil it, and ſtrain it, ſkim off all the fat, let it boil till it jellies, and then put in the ſweetbreads to glaze : lay eſſence of ham in the diſh, and lay the ſweetbreads upon it; or make a very rich gravy with muſhrooms, truffles and morels, a glaſs of white wine, and two ſpoonfuls of catchup. Garniſh with cocks-combs forced and ſtewed in the gravy.
     Note, You may add to the firſt, truffles, morels, muſhrooms, cocks-combs, palates, artichoke bottoms, two ſpoonfuls of white wine, two of catchup, or juſt as you pleaſe.
     N. B. There are many ways of dreſſing ſweetbreads : you may lard them with thin ſlips of bacon, and roaſt them with what ſauce you pleaſe ; or you may marinate them, cut them into thin ſlices, flour them and fry them. Serve them up with fried parſley, and either butter or gravy. Garniſh with lemon.

Calf's chitterlings or andouilles.

TAKE ſome of the largeſt calf's guts, cleanſe them, cut them in pieces proportionalble to the length of the puddings you deſign to make, and tie one end of theſe pieces ; then take ſome bacon, with calf's udder and chaldron blanched, and cut into dice or dices, put them into a ſtew-pan and ſeaſon with fine ſpice pounded, a bay-leaf, ſome ſalt, pepper, and ſhalot cut ſmal, and about half a pint of cream ; toſs it up, take off the pan, and thicken your mixture with four or five yolks of eggs and ſome crumbs of bread, then fill up your chitterlings with the ſtuffing, keep it warm, tie the other ends with packthread, blanch and boil them like hog's chitterlings, let them grow cold in their own liquor before you ſerve them up ; boil them over a moderate fire, and ſerve them up pretty hot. Theſe ſort of andouilles, or puddings, muſt be made in ſummer, when hogs are ſeldom killed.

To dreſs calf's chitterlings curiouſly.

CUT a calf's nut in ſlices of its length, and the thickneſs of a finger, together with ſome ham, bacon, and the white of chickens, cut after the ſame manner ; put the whole in a ſtew-pan, ſeaſoned with ſalt, pepper, ſweet-herbs, and ſpice, then take the guts cleanſed, cut and divide them in parcels, and fill them with your ſlices ; then lay in a bottom of a kettle or pan ſome ſlices of bacon and veal, ſeaſon them with ſome pepper, ſalt, a bay leaf, and an onion, and lay ſome bacon and veal over them ; then put in a pint of white wine, and let it ſtew ſoftly, cloſe covered with fire over and under it, if the pot or pan will allow it ; then broil the puddings on a ſheet of white paper, well buttered on the inſide.

To dreſs a ham à ka Braiſe.

CLEAR the knuckle, take off the ſwerd, and lay it in water to freſhen ; then tie it about with a ſtring, take ſlices of bacon and beef, beat and ſeaſon them well with ſpice an ſweet-herbs ; then lay them in the bottom of a kettle with onions, parſnips, and carrots ſliced, with ſome cives and parſley ; lay in your ham the fat ſide uppermoſt, and cover it with ſlices of beef and over that ſlices of bacon, then lay on ſome ſliced roots and herbs, the ſame as under it : cover it cloſe, and ſtop it cloſe with paſte, put fire both over and under it, and let it ſtew with a very ſlow fire twelve hours ; put it in a pan, drudge it well with grated bread, and brown it with a hot iron ; then ſerve it upon a clean napkin : garniſh with raw parſlet.
     Note, If you eat it hot, make a ragoo thus : take a veal ſweetbread, ſome livers of fowls, cocks-combs, muſhrooms, and truffles ; toſs them up in a pint of good gravy, ſeaſoned with ſpice as you like, thicken it with a piece of butter rolled in flour, and a glaſs of red wine ; then brown your ham as a bove, and let it ſtand a quarter of an hour to drain the fat out ; take the liquor it was ſtewed in, ſtrain it, ſkim all the fat off, put it to the gravy, and boil it up. It will do as well as the eſſence of ham. Sometimes you may ſerve it up with a ragoo of crawfiſh, and ſometimes with carp ſauce.

To roaſt a ham or gammon.

TAKE off the ſwerd, or what we call the ſkin, or rhind, and lay it in lukewarm water for two or three hours ; then lay it in a pan, pour upon it a quart of canary, and let it ſteep in it for ten or twelve hours. Wehn you have ſpitted it, put ſome ſheets of white paper over the fat ſide, pour the canary in which it was ſoaked in the dripping-pan, and baſte with it all the time it is roaſting ; when it is roaſted enough, pull off the paper, and drudge it well with crumbled bread and parſley ſhred fine ; make the fire briſk, and brown it well. If you eat it hot, garniſh it with raſpings of bread ; if cold, ſerve it on a clean napking, and garniſh it with green parſley for a ſecond courſe.

To ſtuff a chine of pork.

MAKE a ſtuffing of the fat leaf of pork, parſley, thyme, ſage, eggs, crumbs of bread ; ſeaſon it with pepper, ſalt, ſhalot, and nutmeg, and ſtuff it thick ; then roaſt it gently, and when it is about a quarter roaſted, cut the ſkin in ſlips, and make your ſauce with apples, lemon-peel, two or three cloves, and a blade of mace ; ſweeten it with ſugar, put ſome butter in, and have muſtard in a cup.

Various ways of dreſſing a pig.

FIRST ſkin your pig up to the ears whole, then make a good plumb-pudding batter, with good beef fat, fruit, eggs, milk, and flour, fill the ſkin, and ſew it up ; it will look like a pig ; but you muſt bake it, flour it very well, and rub it all over with butter, and when it is near enough, draw it to the oven't mouth, rub it dry, and put it in again for a few minutes ; lay it in the diſh, and let the ſauce be ſmall gravy and butter in the diſh : cut the other part of the pig into four quarters, roaſt them as you do lamb, throw mint and parſley on it as it roaſts ; then lay them on water-creſſ, and have mint-ſauce in a baſon. Any one of theſe quarters will make a pretty ſide-diſh : or take one quarter and roaſt, cut the other in ſteaks, and fry them fine and brown. Have ſtewed ſpinach in the diſh, and lay the roaſt upon it, and the fried in the middle. Garniſh with hard eggs and Seville oranges cut into quarters, and have ſome butter in a cup : or for change, you may have good gravy in the diſh, and garniſh with fried parſley and lemon ; or you may make a ragoo of ſweetbreads, artichoke-bottoms, truffles, morels, and good gravy, and pour over them. Garniſh with lemon. Either of theſe will do for a top diſh or a firſt courſe, or bottom diſhes at a ſecond-courſe. You may fricaſey it white for a ſecond courſe at top, or a ſide-diſh.
     You may take a pig, ſkin him, and fill him with force-meat made thus : take two pound of young pork, fat and all, two pounds of veal the ſame, ſome ſage, thyme, parſley, a little lemon-peel, pepper ſalt, mace, cloves, and a nutmeg ; mix them, and beat them fine in a mortar, then fill the pig, and ſew it up. You may either roaſt or bake it. Have nothing but good gravy in the diſh. Or you may cut it into ſices, and lay the head in the middle. Save the head whole with the ſkin on, and roaſt it by itſelf : when it is enough cut it in two, and lay it in your diſh : have ready ſome good gravy and dried ſage 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 diſh. You may add a hard egg chopped, and put into the ſauce.
     Note, You may make a very good pie of it, as you may ſee in the directions for pies, which you may either make a bottom or ſide-diſh.
     You muſt obſerve in your white fricaſey that you take off the fat ; or you may make a very good diſh thus ; take a quarter of a pig ſkinned, cut it into chops, ſeaſon them with ſpice, and waſh them with the yolks of eggs, butter the bottom of a diſh, lay theſe ſteaks on the diſh, and upon every ſteak lay ſome force-meat the thickneſs of half a crown, made thus : take half a pound of veal, and of fat pork the ſame quantity, chop them very well together, and beat them in a mortar fine ; add ſome ſweet-herbs and ſage, a little lemon-peel, nutmeg, pepper and ſalt, and a little beaten mace ; upon this lay a layer of bacon or ham, and then a bay-leaf ; take a little fine ſkewer and ſtick juſt in about two inches long, to hold them together, then pour a little melted butter over them, and ſend then to the oven to bake ; when they are enough to lay them in your diſh, and pour gravy over them, with muſhrooms, and garniſh with lemon.

A pig in jelly.

CUT it into quarters, and lay it into your ſtew-pan, put in one calf's foot and the pig's feet, a pint of Rheiniſh wine, the juice of four lemon, and one quart of water, three or four blades of mace, two or three cloves, ſome ſalt, and a very little piece of lemon-peel ; ſtove it, or do it over a ſlow fire two hours ; then take it up, lay the pig into the diſh you intended it for, then ſtrain the liquor, and when the jelly is cold, ſkim off the fat, and leave the ſettling at the bottom. Warm the jelly again, and pour over the pig ; then ſerve it up cold in the jelly.

To dreſs a pig the French way.

SPIT your pig, lay it down to the fire, let it roaſt till it is thoroughly warm, then cut it off the ſpit, and divide it in twenty pieces. Set them to ſtew in half a pint of white wine, and a pint of ſtron broth, ſeaſoned with grated nutmeg, pepper, two onions cut ſmall, and ſome ſtripped thrmy. Let it ſtew an hour, then put to it half a pint of ſtrong gravy, a piece of butter rolled in flour, ſome anchovies, and a ſponful of vinegar, or muſhroom pickle : when it is enough, lay it in your diſh, and pour the gravy over it, then garniſh with orange and lemon.

To dreſs a pig au pere duillet.

CUT off the head, and divide it into quarters, lard them with bacon, ſeaſon them well with mace, cloves, pepper, nutmeg and ſalt. Lay a layer of fat bacon at the bottom of a kettle, lay the head in the middle, and the quarters round ; then put in a bay-leaf, one rocambole, an onion ſliced, lemon, carrots, parſnips, ſarſley, and cives ; cover it again with bacon, put in a quart of broth, ſtew it over the fire for an hour, and then take it up, put yourpig into a ſtew-pan or kettle, pour in a bottle of white wine, cover it cloſe, and let it ſtew for an hour very ſoftly. If you would ſerve it cold, let it ſtand till it is cold ; then drain it well, and wipe it, that it may look white, and lay it in a diſh with the heat in the middle, and the quarters round, then throw ſome green parſley all over : or any one of the quarters is a very pretty little diſh, laid on water-creſſes. If you would have ithot, whilſt your pig is ſtewing in the wine, take the firſt gravy it was ſtewed in, and ſtrain it, ſkim off all the fat, then take a ſweetbread cut into five or ſix ſlices, ſome truffles, morels, and muſhrooms ; ſtew all together till they are enough, thicken it with the yolks of two eggs, or a piece of butter rolled in flour, and when your pig is enough take it out, and lay it in your diſh ; and put the wine it was ſtewed in to the ragoo ; then pour all over the pig, and garniſh with lemons.

A pig matelote.

GUT and ſcald your pig, cut off the head and pettytoes, then cut your pig in flour quarters, put them with the head and toes into cold water ; cover the bottom of a ſtew-pan with ſlices of bacon, and place them over the ſaid quarters, with the pettytoes and the head cut in two. Seaſon the whole with pepper, ſalt, thyme, bay-leaf, an onion, and a bottle of white wine ; lay over more ſlices of bacon, put over it a quart of water, and let it boil. Take two large eels, ſkin and gut them, and cut them about fiver or ſix inches long ; when your pig is half done, put your eels, then boil a dozen of large craw-fiſh, cut off the claws, and take off the ſhells of the tails ; and when your pig and eels are enough, lay firſt your pig and the pettytoes round it, but don't put in the head (it will be a pretty diſh cold) then lay your eels and craw-fiſh over them, and take the liquor they were ſtewed in, ſkim off all the fat, and ad to it half a pint of ſtrong gravy thickened with a little piece of burnt butter, and pour over it, then garniſh with craw-fish and lemon. This will do for a firſt courſe, or reserve. Fry the brains and lay round, and all over the diſh.

To dreſs a pig like a fat lamb.

TAKE A fat pig, cut off his head, ſlit and truſs him up like a lamb ; when he is ſlit through the middle and ſkinned, par-boil him a little, then throw ſome parſley over him, roaſt it and drudge it. Let your ſauce be half a pound of buter and a pint of cream, ſtirred all together till it is ſmooth ; then pour it over and ſend it to table.

To roaſt a pig with the hair on.

DRAW your pig very clean at the vent, then take out the guts, liver, and lights, cut off his feet, and truſs him, prick up his belly, ſpit him, lay him down to the fire, but take care not to ſcorch him : when the ſkin begins to riſe up in bliſters, pull off the ſkin, hair and all : when you have cleared the pig of both, ſcorch him down to the bones, and baſte him with butter and cream or half a pound of buter, and a pint of milk, put it into the dripping-pan, and keep baſtin ti well ; then throw ſome ſalt over it, drudge it with crumbs of bread till it is half an inch or an inch thick. When it is enough, and of a fine brown, but not ſcorched, take it up, lay it in your diſh, and let your ſauce be god gravy, thickened with butter rolled in a little flour ; or elſe make the following ſauce : take half a pound of butter and a pint of cream, put them on the fire, and keep them ſtirring one way all the time ; when the butter is melted, and the ſauce thickened, pour it into your diſh. Don't garniſh with any thing, unleſs ſome raſpings of bread ; and then with your finger figure it as your fancy.

To roaſt a pig with the ſkin on.

LET your pig be newly killed, draw him, flay him, and wipe him very dry with a cloth ; then make a hard meat with a pint of cream, the yolks of ſix eggs, grated bread, and beef-ſuet, ſeaſoned with ſalt, pepper, mace, nutmeg, thyme, and lemon-peel : make of this a pretty ſtiff pudding, ſtuff the belly of the pig, and ſtew it up ; ſpit it, and lay it down to roaſt. Let your dripping-pan be very clean, then pour into it a pint of red wine, grate ſome nutmeg all over it, then throw a little ſalt over, a little thyme, and ſome lemon-peel minced ; when it is enough ſhake a little flour over it, and baſte it with butter, to have a fine froth. Take it up and lay it in a diſh, cut off the head, take the ſauce which is in your dripping pan, and thicken it with a piece of butter ; then take the brains, bruiſe them, mix them with the ſauce, rub in a little dried ſage, pour it into your diſh, ſerve it up. Garniſh with hard eggs cut into quarters, and if you have not ſauce enough, add half a pint of good gravy.
     Note, You muſt take great care no aſhes fall into the dripping-pan, which may be prevented by having a good fire, which will not want any ſtirring.

To make a pretty diſh of a breaſt of veniſon.

TAKE half a pound of butter, flour your veniſon, and fry it of a fine brown on both ſides ; then take it up and keep it hot covered in the diſh : take ſome flour, and ſtir it into the butter til it is quite thick and brown (but take great care it don't burn) ſtir in half a pound of lump-ſugar beat fine, and pour in as much red wine as will make it of the thickneſs of a ragoo ; ſqueze in the juice of a lemon, give it a boil up, and pour it over the veniſon. Don't garniſh the diſh, but ſend it to table.

To boil a haunch of neck o veniſon.

LAY it in ſalt for a week, then boil it in a cloth well floured ; for every pound of venison allow a quarter of an hour for the boiling. For ſauce you muſt boil ſome cauliflowers, pulled into little ſprigs in milk and water, ſome fine white cabbage, ſome turnips cut into dice, with ſome beetroot cut into long narrow pieces, about an inch and a half long, and half an inch thick : lay a ſprig of cauliflower, and ſome of the turniſs maſhed with ſome cream and a little butter ; let your cabbage be boiled, and then beat in a ſaucepan with a piece of butter and ſalt, lay that next the cauliflower, then the turnips, then cabbage, and ſo on, till the diſh is full ; place the beetroot here and there, juſt as you fancy ; it looks very pretty, and is a fine diſh. Have a little melted butter in a cup, if wanted.
  &nbp;  Note, A leg of mutton cut veniſon faſhion, and dreſſed the ſame way, is a pretty diſh : or a fine neck, with the ſcraig cut off. This eats well boiled or haſhed, with gravy and ſweet ſauce the next day.

To boil a leg of mutton like veniſon.

TAKE a leg of mutton cut veniſon faſhion, boil it in a cloth well floured ; and have three or four cauliflowers boiled, pulled into ſprigs, ſtewed in a ſaucepan with butter, and a little pepper and ſalt ; then have ſome ſpinach picked and waſhed clean, put it into a ſaucepan with a little ſalt, covered cloſe, and ſtewed a little while ; then drain the liquor, and pour in a quarter of a pint of good gravy, a good piece of butter rolled in flour, and a little pepper and ſalt ; when ſtewed enough lay the ſpinach in the diſh, the mutton in the middle, and the cauliflower over it, then pour the butter the cauliflower was ſtewed in over it all : but you are to obſerve in ſtewing the cauliflower, to melt your butter nicely, as for ſauce, before the cauliflower goes in. This is a genteel diſh for a firſt courſe at bottom.

To roaſt tripe.

CUT your tripe in tow ſquare pieces, ſomewhat long, have a force-meat made of crumbs of bread, pepper, ſalt, nutmeg, ſweet-herbs, lemon-peel, and the yolks of eggs mixt all together ; ſpread it on the fat ſide of the tripe, and lay the other fat ſide next to it ; ſpit it, roaſt it, and baſte it with butter ; when roaſted lay it in your diſh, and for ſauce melt ſome butter, and add what drops from the tripe. Boil it together, and garniſh with raſpings.

TO dreſs POULTRY.

To roaſt a turkey.

THE beſt way to roaſt a turkey is to looſen the ſkin on the breaſt of the turkey, and fill it with force-meat made thus : take a quarter of a pound of beef-ſuet, as many crumbs of bread, a little lemon peel, an anchovy, ſome nutmeg, pepper, parſley, and a little thyme. Chop and beat them all together, mix them with the yolk of an egg, and ſtuff up the breaſt ; when you have no ſuet, butter will do : or you may make your force-meat thus : ſpread bread and butter thin, and grate ſome nutmeg over it : when you have enough roll it up, and ſtuff the breaſt of the turkey ; then roaſt it of a fine brown, but be ſure to pin ſome white paper on the breaſt till it is near enough. You muſt have good gravy in the diſh, and bread ſauce 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 ſome whole pepper. Boil it up fiver or ſix times, then with a ſpoon take out the ſpice you had before put in, and then you muſt pour off the water (you may boil an onion in it if you pleaſe) ; then beat up the bread with a good piece of butter and a little ſalt ; or onion-ſauce, made thus : take ſome onions, peel them and cut them into this ſlices, and boil them half an hour in milk and water ; then drain the water from them and beat them up with a good piece of butter ; ſhake a little flour in, and ſtir it altogether with a little cream, if you have it, (or milk will do) ; put the ſauce into boats, and garniſh with lemon.
     Another way to make ſauce : Take half a pint of oyſters, ſtrain the liquor, and put the oyſters with the liquor into a ſauce-pan, with a blade or two of mace ; let them juſt lump, then pour in a glaſs of white wine, let it boil once, and thicken it with a piece of butter rolled in flour. Serve this up in a baſon by itſelf, with good gravy in the diſh, for every body don't love oyſter-ſauce. This makes a pretty ſide-diſh for ſupper, or a corner-diſh of a table for dinner. If you chafe it in the diſh, add half a pint of gravy to it, and boil it up together. This ſauce is good either with boiled or roaſted turkies or fowls ; but you may leave the gravy out, adding as much butter as will do for ſauce, and garniſhing with lemon.

To make a mock oyſter-ſauce, either for turkies or fowls boiled.

FORCE the turkies or fowls as above, and make your ſauce thus : take a quarter of a pint of water, an anchovy, a blade or tow of mace, a piece of lemon-peel, and fiver or ſix whole peppercorns. Boil theſe together, then ſtrain them, add as much butter with a little flour as will do for ſauce ; let it boil, and lay ſauſages round the fowl or turkey. Garniſh with lemon.

To make muſhroom-ſauce for white fowls of all sorts.

TAKE a pint of muſhrooms, waſh and pick them very clean, and put them in a ſaucepan, with a little ſalt, ſome nutmeg, a blade of mace, a pint of cream, and a good piece of butter rolled in flour. Boil theſe all together, and keep ſtirring them ; then pour your ſauce into your diſh, and garniſh with lemon.

Muſhroom-ſauce for white fowls boiled.

TAKE half a pint of cream, and a quarter of a pound of butter, ſtir them together one way till it is thick ; then add a ſpoonful of muſhrooms pickle, pickled muſhrooms, or freſh if you have them. Garniſh only with lemon.

To make celery ſauce, either for roaſted or boiled fowls, turkies, partridges, or any other game.

TAKE a large bunch of celery, waſh and pare it very clean, cut it into little thin bits, and boil it ſoftly in a little water till it is tender ; then add a little beaten mace, ſome nutmeg, pepper, and ſalt, thickened with a good piece of butter rolled in flour ; then boil it up, and pour in your diſh.
     You may make it with cream thus : boil your celery as above, and add ſome mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and half a pint of cream ; boil them all together, and you may add, if you will, a glaſs of white wine, and a ſpoonful of catchup.

To make brown celery-ſauce.

STEW the celery as above, then add mace, nutmeg, pepper, ſalt, a piece of butter rolled in flour, with a glaſs of red wine, a ſpoonful of catchup, and half a pint of good gravy ; boil all theſe together, and pour into the diſh. Garniſh with lemon.

To ſtew a turkey or fowl in celery-ſauce.

YOU muſt judge according to the largeneſs of your turkey or fowl, what celery or ſauce you want. Take a large fowl, put it into a ſaucepan or pot, and put to it one quart of good broth or gravy, a bunch of celery waſhed clean and cut ſmall, with ſome mace, cloves, peper, and allſpice tied looſe in a muſlin-rag ; put in an onion and a ſprig of thyme ; let theſe ſtew ſoftly till they are enough, then add a piece of butter rolled in flour ; take up your fowl, and pour the ſauce over it. An hour will do a large owl, or a ſmall turkey ; but a very large turkey will take two hours to do it ſoftly. If it is overdone or dry it is ſpoiled ; but you may be a judge of that, if you look at it now and them. Mind to take out the onion, thyme, and ſpice. before you ſend it to table.
     Note, A neck of veal done this way is very good, and will take two hours doing.

To make egg-ſauce proper for roaſted chickens.

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

Here you will find the modern redaction for Hannah Glasse's To Make Egg-sauce Proper for Roasted Chickens.

Shalot-ſauce for roaſted fowls.

TAKE five or ſix ſhalots peeled and cut ſmall, put them into a ſaucepan with two ſpoonfuls of white wine, two of water, and tow of vinegar ; give them a boil up, and pour them into your diſh, with a little pepper and ſalt. Fowls roaſted and laid on watercreſſ is very good, without any other ſauce.

Here you will find the modern redaction for Hannah Glasse's Shalot Sauce for Roast Fowls.

Shalot-ſauce for a ſcrag of mutton boiled.

TAKE to ſpoonfuls of the liquor the mutton is boiled in ; two ſpoonfuls of vinegar, two or three ſhalots cut fine, with a little ſalt ; put it into a ſaucepan, with a piece of butter as big as a walnut rolled in a little flour ; ſtir it together, and give it a boil. For thoſe who love ſhalot, it is the prettieſt ſauce that can be made to a ſcrag of mutton.

To dreſs livers with muſhroom-ſauce.

TAKE ſome pickled or freſh muſhrooms, cut ſmall ; both if you have them ; and let the livers be bruiſed fine, with a good deal of parſley chopped ſmall, a ſpoonful or two of catchup, a galſs of white wine, and as much good gravy as will make ſauce enough ; thicken it with a piece of butter rolled in flour. This does either for roaſted or boiled.

A pretty little ſauce.

TAKE the liver of a fowl, bruiſe it with a little of the liquor, cut a little lemon-peel fine, melt ſome good butter, and mix the liver by degrees ; give it a boil, and pour it into the diſh.

To make lemon-ſauce for boiled fowls.

TAKE a lemon, pare off the rind, then cut it into ſlices, and cut it ſmall ; take all the kernels out, bruiſe the liver with tow or three ſpoonfuls of good gravy, then melt ſome butter, mix it all together, give them a boil, and cut int a little lemon-peel very ſmall.

A German way of dreſſing fowls.

TAKE a turkey or fowl, ſtuff the breaſt with what forcemeat you like, and fill the body with roaſted cheſnuts peeled. Roaſt it, and have ſome more roaſted cheſnuts, peeled, put them in half a pint of good gravy, with a little piece of butter rolled in flour ; boil theſe together, with ſome ſmall turnips and ſauſages cut in ſlices, and fried or boiled. Garniſh with cheſnuts.
     Note, You may dreſs ducks the ſame way.

To dreſs a turkey or fowl to perfection.

BONE them, and make a force-meat thus : take the fleſh of a fowl, cut it ſmall, then take a pound of veal, beat it in a mortar, with half a pound of beef-ſuet, as much crumbs of bread, ſome muſhrooms, truffles and morels cut ſmall, a few ſweet-herbs and parſley, with ſome nutmeg, pepper, and ſalt, a little mace beaten, ſome lemon-peel cut fine ; mix all theſe together, with the yolks of two eggs, then fill your turkey, and roaſt it. This will do for a large turkey, and ſo in proportion for a fowl. Let your ſauce be god gravy, with muſhrooms, truffles and morels in it : then garniſh with lemon, and for variety ſake you may lard your fowl or turkey.

To ſtew a turkey brown.

TAKE your turkey, after it is nicely picked and drawn, fill the ſkin of the breaſt with force meat, and put an anchovy, a shalot, and a little thyme in the belly, lard the breaſt with bacon, then put a good piece of butter in the ſtew-pan, flour the turkey, and fry it juſtof a fine brown ; then take it out, and put it into a deep ſtew-pan, or little pot, that will juſt hold it, and put in as much gravy as will barely cover it, a glaſs of red wine, ſome whole pepper, mace, to or three cloves, and a little bundle of ſweet-herbs ; cover it cloſe, and ſtew it for an hour, then take up the turkey, and keep it hot covered by the fire, and boil the ſauce to about a pint, ſtrain it off, add the yolks of two eggs, and a piece of butter rolled in flour ; ſtir it till it is thick, and then lay your turkey in the diſh and pour your ſauce over it. You may have read ſome little French loaves, about the bigneſs of an egg, cut off the tops, and take out the crumb ; then fry them of a fine brown, fill them with ſtewed oyſters, lay them round the diſh, and garniſh with lemon.

To ſtew a turkey brown the nice way.

BONE it, and fill it with a force-meat made thus : take the fleſh of a fowl, half a pound of veal, and the fleſh of two pigeons, with a well-pickled or dry tongue, peel it, and chop it all together, then beat in a mortar, with the marrow of a beef bone, or a pound of the fat of a loin of veal ; ſeaſon it with two or three blades of mace, two or three cloves, and half a nutmeg dried at a good diſtance from the fire, and pounded, with a little pepper and ſalt : mix all theſe well together, fill your turkey, fry them of a fine brown, and put it into a little pot that will juſt hold it ; lay four or five ſkewers at the bottom of the pot, to keep the turkey from ſticking ; put in a quart of good beef and veal gravy, wherein was boiled ſpice and ſweet-herbs, cover it cloſe, and let it ſtew half an hour ; then put in a glaſs of red wine, one ſpoonful of catchup, a large ſpoonful of pickled muſhrooms, and a few freſh ones, if you have them, a few truffles and morels, a piece of butter as big as a walnut rolled in flour ; cover it cloſe, and let it ſtew half an hour longer ; get the little French rolls ready fried, take ſome oyſters and ſtrain the liquor from them, then put the oyſters and liquor into a ſaucepan, with a blade of mace, a little white wine, and a piece of butter rolled in flour ; let them ſtew till it is thick, then fill the loaves, lay the turkey in the diſh, and pour the ſauce over it. It there is any fat on the gravy take it off, and lay the loaves on each ſide of the turkey. Garniſh with lemon when you have no loaves, and take oyſters dipped in batter and fried.
     Note, The ſame will do for any white fowl.

A fowl à la braiſe.

TRUSS your fowl, with the leg turned into the belly, ſeaſon it both inſide and out, with beaten mace, nutmeg, pepper, and ſalt, lay a layer of bacon at the bottom of a deep ſtew-pan, then a layer of veal, and afterwards the fowl, then put in an onion, tow or three cloves ſtuck in a little bundle of ſweet-herbs, with a piece of carrot, then put at the top a layer of bacon, another of veal, and a third of beef, cover it cloſe, and let it ſtand over the fire for two or three minutes, then pour in a pint of broth, or hot water ; cover it cloſe, and let it ſtew an hour, afterwards take up your fowl, ſtrain the ſauce, and after you have ſkimmed off the fat, thicken it with a little piece of butter. You may add juſt what you pleaſe to the ſauce. A ragoo of ſweet herbs, cocks-combs, truffles and morels, or muſhrooms, with force-meat balls, looks very pretty, or any of the ſauces above.

To force a fowl.

TAKE a good fowl, pick and draw it, ſlit the ſkin down the back, and take the fleſh from the bones, mince it very ſmall, and mix it with one pound of beef-ſuet ſhred, a pint of large oyſters choped, two anchovies, a ſhalot, a little grated bread, and ſome ſweet-herbs ; ſhred all this very well, mix them together, and make it up with the yolks of eggs, then turn all theſe ingredients on the bones again, and draw the skin over again, then ſew up the back, and either boil the fowl in a bladder an hour and a quarter, or roaſt it, then ſtew ſome more oyſters in gravy, bruiſe in a little of your force-meat, mix it up with a little freſh butter, and a very little flour ; then give it a boil, lay your fowl in the diſh and pour the ſauce over it, garniſhing with lemon.

To roaſt a fowl with cheſnuts.

FIRST take some cheſnuts, roaſt then very carefully, ſo as hot to burn them, take off the ſkin, and peel them, take about a dozen of then cut ſmall, and bruiſe them in a mortar ; par-boil the liver of the fowl, bruiſe it, cut about a quarter of a pound of ham and bacon, and pont it ; then mix them all together, with a good deal of parſley chopped ſmall, a little ſweet-herbs, ſome made, pepper, ſalt, and nutmeg ; mix theſe together and put into your fowl, and roaſt it. The beſt way of doing it is to tie the neck, and hang it up by the legs to roaſt with a ſtring, and baſte it with butter. For ſauce take the reſt of the cheſnuts peeled and ſkinned, put them into ſome good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour ; then take up your fowl, lay it in the diſh, and pour in the ſauce. Garniſh with lemon.

Pullets à la Sainte Menehout.

AFTER having truſſed the legs in the body, ſlit them along the back, ſpread them open on a table, take out the thigh bone, and beat them with a rolling-pin ; then ſeaſon them with pepper, ſalt, mace, nutmeg, and ſweet-herbs ; after that take a pound and a half of veal, cut it into thin ſlices, and lay it in a ſtew-pan of a convenient ſize to ſtew the pullets in : cover it and ſet it over a ſtove or ſlow fire, and when it begins to cleave to the pan, ſtir in a little flour, ſhake the pan about til it be a little brown then pour in as much broth as will ſtew the fowls, ſtir it together, put in a little whole pepper, an onion, and a little pice of bacon or ham ; then lay in your fowls, cover them cloſe, and let them ſtew half an hour ; then take them out, lay them on the gridiron to brown on the inſide, then lay them before the fire to do on the outſide ; ſtrew them over with the yolk of an egg, ſome crumbs of bread, and baſte them with a little butter : let them be of a fine brown, and boil the gravy till there is about enough for ſauce, ſtrain it, put a few muſhrooms in, and a little piece of butter rolled in flour ; lay the pullets in the diſh, pour in the ſauce. Garniſh with lemon.
     Note, You may brown them in the oven, or fry them, which you please.

Chicken ſurprie.

IF a ſmall diſh, one large fowl will do ; roaſt it, and take the lean from the bone, cut it in thin ſlices, about an inch long, toſs it up with ſix or ſeven ſpoonfuls of cream, and a pieces of butter rolled in flour, as big as a walnut. Boil it up and ſet it to cool ; the cut ſix or ſeven thin ſlices of bacon round, place them in a petty-pan, and put ſome force-meat on each ſide, work them up in the form of a French-roll, wit ha raw egg in your hand, leaving a hollow place in the middle ; put in your fowl, and cover them with ſome of the ſame force-meat, rubbing them ſmooth with your hand and a raw egg; make them of the eight and bigneſs of a French-roll, and throw a little fine 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 ſo that they may not fall flat in the baking ; or you may form them on your table with a broad kitchen knife, and place them on the thing you intend to bake them on. You may put the leg of a chicken into one of the loaves you intend for the middle. Let your ſauce be gravy thickened with butter and a little juice of lemon. This is a pretty ſide-diſh for a firſt courſe, ſummer or winter, if you can get them.

Mutton chops in diſguiſe.

TAKE as many mutton chops as you want, rub them with pepper, ſalt, nutmeg, and a little parſley ; roll each chop in half a ſheet of white paper, well buttered on the inſide, and rolled on each end cloſe. Have ſome hog's lerd, or beef-dripping boiling in a ſtew-pan, put in the ſteaks, fry them of a fine brown, lay them in your diſh, and garniſh with fried parſley ; throw ſome all over, have a little good gravy in a cup, but take great care you do not break the paper, nor have any fat in the diſh, but let them be well drained.

Chickens roaſted with force-meat and cucumbers.

TAKE two chickens, dreſs them very neatly, break the breaſt-bone, and make force-meat thus : take the fleſh of a fowl, and of two pigeons, with ſome ſlices of ham or bacon, chop them all well together, take the crumb of a penny loaf ſoaked in milk and boiled, then ſet to cool ; when it is cool mix it all together, ſeaſon it with beaten mace, nutmeg, pepper, and a little ſalt, a very little thyme, ſome parſley, and a little lemon-peel, with the yolks of two eggs ; then fill your fowls, ſpit them, and tie them at both ends ; after you have prepared the breaſt, take four cucumbers, cut them in two, and lay them in ſalt and water tow or three hours before ; then dry them, and fill them with ſome of the force-meat (which you muſt take care to ſave) and tie them with a packthread, flour them and fry them of a fine brown ; when your chickens are enough, lay them in the diſh and untie your cucumbers, but take care the meat do not come out ; then lay them round the chickens with the fat ſide downwards, and the narrow end upwards. You muſt have ſome rich fried gravy, and pour into the diſh ; then garniſh with lemon.
     Note, One large fowl done this way, with the cucumbers laid round it, looks very pretty, and is a very good diſh.

Chickens à la braiſe.

YOU muſt take a couple of fine chickens, lard them, and ſeaſon them with pepper, ſalt, and mace ; then lay a layer of veal in the bottom of a deep ſtew-pan, with a ſlice 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 breaſt downward, and a bundle of ſweet-herbs : after that lay a layer of beef, and put in a quart of broth or water ; cover it cloſe, let it ſtew very ſoftly for an hour after it begins to ſimmer. In the mean time, get ready a ragoo thus : take a good veal ſweetbread, or two, cut them ſmall, ſet them on the fire, wit ha very little broth or water, a few cocks-combs, truffles and morels, cut ſmall with an ox-plate, if you have it ; ſtew them all together till they are enough ; and when your chickens are done, take them up, and keep them hot ; then ſtrain the liquor they were ſtewed in, ſkim the fat off, and pour into your ragoo, add a glaſs of red wine, a ſpoonful of catchup, and a few muſhrooms ; then boil all together, with a few artichoke bottoms cut in four, and aſparagus-tops. It your ſauce is not thick enough, take a little piece of butter rolled in flour, and when enough lay your chickens in the diſh, and pour the ragoo over them. Garniſh with lemon.
     Or you may make your ſauce thus: take the gravy the fowls were ſtewed in, ſtrain it, ſkim off the fat, have ready half a pint of oyſters, with the liquor ſtrained, put them to your gravy with a glaſs of white wine, a good piece of butter rolled in flour ; then boil them all together, and pour over your fowls, Garniſh with lemon.

To marinate fowls.

TAKE a fine large fowl or turkey, raiſe the ſkin from the breaſt-bone with your finger, then take a veal ſweetbread and cut it ſmall, a few oyſters, a few muſhrooms, an anchovy, ſome pepper, a little nutmeg, ſome lemon-peel, and a little thyme ; chop all together ſmall, and mixt with the yolk of an egg, ſtuff it in between the ſkin and the fleſh, but take great care you do not break the ſkin, and then ſtuff what the oyſters your pleaſe into the body of the fowl. You may lard the breaſt of the fowl with bacon, if you chuſe it. Paper the breaſt, and roaſt it. Make good gravy, and garniſh with lemon. You may add a few muſhrooms to the ſauce.

To broil chicken.

SLIT them down the back, and ſeaſon them with pepper and ſalt, lay them on a very clear fire, and at a great diſtance. Let the inſide lie next the fire until it is above half done : then turn them, and take great care the fleſhy ſide do not burn, throw ſome fine raſpings of bread over it, and let them be of a fine brown, but not burnt. Let your ſauce be good gravy, with muſhrooms, and garniſh with lemon and the livers broiled, the gizzards cut, ſlaſhed, and broiled with pepper and ſalt.
     Or this ſauce ; take a handful of ſorrel, dipped in boiling water, drain it, and have ready half a pint of good gravy, a ſhalot ſhred ſmall, and ſome parſley boiled very green ; thicken it with a piece fo butter rolled in flour, and add a glaſs of red wine, then lay your ſorrel in heaps round the fowls, and pour the ſauce over them. Garniſh with lemon.
     Note, You may make juſt what ſauce you fancy.

Pulled chickens.

TAKE three chickens, boil them juſt fit for eating, but not too much ; when they are boiled enough, flay all the ſkin off, and take the white fleſh off the bones, pull it into pieces about as thick as a large quill, and half as long as your finger. Have ready a quarter of a pint of good cream and a piece of freſh butter about as big as an egg, ſtir them together till the butter is all melted, and then put in your chickens with the gravy that came from them, give them tow or three toſſes round on the fire, put them into a diſh, and ſend them up hot.
     Note, The leg makes a very pretty diſh by itſelf, broiled very nicely with ſome pepper and ſalt ; the livers being broiled and the gizzards broiled, cut and ſlaſhed, and laid round the legs, with good gravy-ſauce in the diſh. Garniſh with lemon.

A pretty way of ſtewing chickens.

TAKE two fine chickens, half boil them, then take them up in a pewter, or ſilver diſh, if you have one ; cut up your fowls, and ſeparate all the joint-bones one from another, and then take out the breaſt-bones. If there is not liquor enough from the fowls, add a few ſpoonfuls of water they were boiled in, put in a blade of mace, and a little ſalt; cover it cloſe with another diſh, ſet it over a ſtove or chaffing-diſh of coales, let it ſtew till the chickens are enough, and then ſend them hot to the table in the ſame diſh they were ſtewed in.
     Note, This is a very pretty diſh for any ſick perſon, or for a lying-in lady. For change it is better than butter, and the ſauce 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 breaſt-bone flat with a rolling-pin, but take care you don't break the ſkin ; flour them, fry them of a fine brown in butter, then drain all the fat out of the pan, but leave the chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece fo veal cut very thin, a little mace, two or three cloves, ſome whole pepper, an onion, a little bundle of ſweet-herbs, and a piece of carrot, and then pour in a quart of boiling water ; cover it cloſe, let it ſtew for a quarter of an hour, then take out the chickens and keep them hot : let the gravy boil till it is quite rich and goo,d then ſtrain it off and put it into your pan again, with two ſpoonfuls of red wine and ſew muſhrooms ; put in your chickens to heat, then take them up, lay them into your diſh, and pour your ſauce over them. Garniſh with lemon, and a few ſlices of cold ham warmed in the gravy.
     Note, You may fill your chickens with force-meat, and lard them with bacon, and add truffles, morels, and ſweetbreads cut ſmall, but then it will be a very high diſh.

Chickens boiled with bacon and celery.

BOIL two chickens very white in a pot by themſelves, and a piece of ham, or good thick bacon ; boil two bunches of celery tender, then cut them about two inches long, all the white part, put it into a ſaucepan with half a pint of cream, a piece of butter rolled in flour, and ſome pepper and ſalt ; ſet it on the fire, and ſhake it often : when it is thick and fine, lay your chickens in the diſh and pour your ſauce in the middle, that the celery may lie between the fowls, and garniſh the diſh all round with ſlices of ham or bacon.
     Note, If you have cold ham in the houſe, that, cut into ſlices and boiled, does full as well, or better, to lay round the diſh.

Chickens with tongues.      A good diſh for a great deal of company.

TAKE ſix ſmall chickens boiled very white, ſix hogs tongues, boiled and peeled, a cauliflower boiled very white in milk and water whole, and a good deal of ſpinach boiled green ; then lay your cauliflower in the middle, the chickens cloſe all round, and the tongues round them with the roots outward, and the ſpinach in little heaps between the tongues. Garniſh with little pieces of bacon toaſted; and lay a little piece on each of the tongues.

Scotch chickens.

FIRST waſh your chickens, dry them in a clean cloth, and ſinge them, then cut them into quarters ; put them into a ſtew-pan or ſaucepan, and juſt cover them with water, put in a blade or two of mace and a little bundle of parſley ; cover them cloſe, and let them ſtew half an hour, then chop half a handful of clean waſhed parſley, and throw in, and have ready ſix eggs, whites and all, beat fine. Let your liquor boil up, and pour the egg all over them as it boils ; then ſend all together hot in a deep diſh, but take out the bundle of parſley firſt. You muſt be ſure to ſkim them well before you put in your mace, and the broth will be fine and clear.
     Note, This is alſo a very pretty diſh for ſick people, but the Scotch gentlemen are very fond of it.

To marinate chickens.

CUT two chickens into quarters, lay them in vinegar for three or four hours, with pepper, ſalt, a bay-leaf, and a few cloves, make a very thick batter, firſt with half a pint of wine and flour, then the yolks of two eggs, a little melted butter, ſome grated nutmeg and chopped parſley ; beat all very well together, dip your fowls in the batter, and fry them in a good deal of hog's lard, which muſt firſt boil before you put your chickens in. Let them be of a fine brown, and lay them in your diſh like a pyramid, with fried parſley all round them. Garniſh with lemon, and have ſome good gravy in boats or baſons.

To ſtew chickens.

TAKE tow chickens, cut them into quarters, waſh them clean, and then put them into a ſaucepan ; put to them a quarter of a pint of water, half a pint of red wine, ſome mace, pepper, a bundle of ſweet-herbs, and onion, and a few raſpings ; cover them cloſe, let them ſtew half an hour, then take a piece of butter about as big as an egg rolled in flour, put in, and cover it cloſe for five or ſix minutes, ſhake the ſaucepan about, then take out the ſweet-herbs and onion. You may take the yolks of two eggs, beat and mixed with them ; if you don't like it, leave them out. Garniſh with lemon.

Ducks à la mode.

TAKE two fine ducks, cut them into quarters, fry them in butter a little brown, then pour out all the fat, and throw a little flour over them ; and half a pint of good gravy, a quarter of a pint of red wine, two ſhalots, an anchovy, and a bundle of ſweet-herbs ; cover them cloſe, and let them ſtew a quarter of an hour ; take out the herbs, ſkim off the fat, and let your ſauce be as thick as cream ; ſend it to table, and garniſh with lemon.

To reſs a wild duck the beſt way.

FIRST half roaſt it, then lay in the diſh, carve it, but leave the joints hanging together, throw a little pepper and ſalt, and ſqueeze the juice of a lemon over it, turn it on the breaſt and preſs it hard with a plate, and add to its own gravy, two or three ſpoonfuls of good gravy, cover it cloſe with another diſh, and ſet over the ſtove ten minutes, then ſend it to table hot in the diſh it was done in, and garniſh with lemon. You may add a little red wine, and a ſhalot cut ſmall, if you like it, but it is apt to make the duck eat hard, unleſs you firſt heat the wine and pour it in juſt as it is done.

To boil a duck or rabbit with onions.

BOIL your duck or rabbit in a good deal of water ; be ſure to ſkim your water, for there will always riſe a ſcum, which if it boils down will diſcolour your fowls, &c. They will take about half an hour boiling ; for ſauc, your onions muſt be peeled, and throw them into water as you peel them, then cut them into thin ſlices, boil them in milk and water, and ſkim the liquor. Half an hour will boil them. Throw them into a clean ſieve to drain them, put them into a ſaucepan and chop them ſmall, ſhake in a little flour, put to them two or three ſpoonfuls of cream, a good piece of butter, ſtew all together over the fire till they are thick and fine, lay the duck or rabbit in the diſh, and pour the ſauce over all; if a rabbit, you muſt cut off the head, cut it in two, and lay it on each ſide the diſh.
     Or you may make this ſauce for change : take one large onion, cut it ſmall, half a handful of parſley clean waſhed and picked, chop it ſmall, a lettuce cut ſmall, 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 ſalt, let all ſtew together for half an hour, then add two ſpoonfuls of red wine. This ſauce is moſt proper for a duck ; lay your duck in the diſh, and pour your ſauce over it.

To dreſs a duck with green peaſe.

PUT a deep ſtew-pan over the fire, with a piece of freſh butter ; ſinge your duck and flour it, turn it in the pan two or three minutes, then pour out all the fat, but let the duck remain in the pan ; put to it half a pint of good gravy, a pint of peaſe, two lettuces cut ſmall, a ſmall bundle of ſweet-herbs, a little pepper and ſalt, cover them cloſe, and let them ſtew for half an hour, now and then give the pan a ſhake; when they are juſt done, grate in a little nutmeg, and put in a very little beaten mace, and thicken it either with a piece of butter rolled in flour, or the yolk of an egg beat up with two or three ſpoonfuls of cream ; ſhake it all together for three or four minutes, take out the ſweet-herbs, lay the duck in the diſh, and pour the ſauce over it. You may garniſh with boiled mint chopped, or let it alone.

To dreſs a duck with cucumbers.

TAKE three or four cucumbers, pare them, take out the ſeeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two large onions peeled and ſliced, then do your duck as above ; then take the duck out, and put in the cucumbers and onions, firſt drain them in a cloth, let them be a little brown, ſhake a little flour over them ; in the mean time let your duck be ſtewing in the ſaucepan with half a pint of gravy for a quarter of an hour, then add to it the cucumbers and onions, with pepper and ſalt to your palate, a good piece of butter rolled in flour, and two or three ſpoonfuls of red wine ; ſhake all together, and let it ſtew together for eight or ten minutes, then take up your duck and pour the ſauce over it.
     Or you may roaſt your duck, and make this ſauce and pour over it, but then a quarter pint of gravy will be enough.

To dreſs a duck à la braiſe.

TAKE a duck, lard it with little pieces of bacon, ſeaſon it inſide and out with pepper and ſalt, lay a layer of bacon cut thin, in the bottom of a ſtew-pan, and then a layer of lean beef cut thin, then lay your duck with ſome carrot, an onion, a little bundle of ſweet-herbs, a blade or two of mace, and lay a thin layer of beef over the duck ; cover it cloſe, and ſet it over a ſlow fire for eight or ten minutes, then take off the cover and ſhake a little flour, give the pan a ſhake, pour in a pint of ſmall broth, or boiling water ; give the pan a ſhake or two, cover it cloſe again, and let it ſtew half an hour, then take off the cover, take out the duck and keep it hot, let the ſauce boil till there is about a quarter of a pint of little better, then ſtrain it and put it into the ſtew-pan again, with a glaſs of red wine ; put in your duck, ſhake the pan, and let it ſtew four or five minutes ; then lay your duck in the diſh and pour the ſauce over it, and garniſh with lemon. If you love your duck very high, you may fill it with the following ingredients : take a veal ſweetbread cut in eight or ten pieces, a few truffles, ſome oyſters, a little ſweet-herbs and parſley chopped fine, a little pepper, ſalt, and beaten mace ; fill your duck with the above ingredients, tie both ends tight, and dreſs as above ; or you may fill it with force-meat made thus : take a little piece of veal, take all the ſkin and fat off, beat in a mortar, with as much ſuet, and an equal quantity of crumbs of bread, a few ſweet-herbs, ſome parſley chopped, a little lemon-peel, pepper, ſalt, beaten mace, and nutmeg, and mix it up with the yolk of an egg.
     You may ſtew an ox's palate tender, and cut it into pieces, with ſome artichoke-bottoms cut into flour, and toſſed up in the ſauce. You may lard your duck or let it alone, juſt as you pleaſe ; for my part I think it beſt without.

To boil ducks the French way.

LET your ducks be larded, and half roaſted, then take them off the ſpit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, ſome cheſnuts, firſt roaſted and peeled, half a pint of large oyſters, the liquor ſtrained, and the beards taken off, two or three little onions minced ſmall, a very little ſtripped thyme, mace, pepper, and a little ginger beat fine ; cover it cloſe, and let them ſtew half an hour over a ſlow fire, and the cruſt of a French roll grated when you put in your gravy and wine ; when they are enough take them up, and pour the ſauce over them.

To dreſs a gooſe with onions or cabbage.

SALT the gooſe for a week, then boil it. It will take an hour. You may either make onion-ſauce as we do for ducks, or cabbage boiled, chopped, and ſtewed in butter, with a little pepper and ſalt ; lay the gooſe in the diſh, and pour the ſauce over it. It eats very good with either.

Directions for roaſting a gooſe.

TAKE ſage, waſh it, pick it clean, chop it ſmall, with pepper and ſalt ; roll them with butter, and put them into the belly ; roll them with butter, and put them into the belly ; never put onion into any thing, unleſs you are ſure every body loves it ; take care that your gooſe be clean picked and waſhed. I think the beſt way is to ſcald the gooſe, and then you are ſure it is clean, and not ſo ſtrong : let your water be ſcalding hot, dip in your gooſe for a minute, then all the feathers will come off clean : when it is quite clean waſh it with cold water, and dry it with a cloth ; roaſt it and baſte it, that it may have a fine brown. Three quarters of an hour wil ldo it at a quick fire, if it is not too large, otherwiſe it will require an hour. Always have good gravy in a baſon, and apple-ſauce in another.

A green gooſe.

NEVER put ant ſeaſoning into it, unleſs deſired. You muſt either put good gravy, or green-ſauce in the diſh, made thus: take a handful of ſorrel, beat it in a mortar, and ſqueeze the juice out, add to it the juice of an orange or lemon, and a little ſugar, heat it in a pipkin, and pour it into your diſh; but the beſt way is to put gravy in the diſh, and a green-ſauce in a cup or boat. OR made thus : take half a pint of the juice of ſorrel, a ſpoonful of white wine, a little grated nutmeg, a little grated bread ; boil theſe a quarter of an hour ſoftly, then ſtrain it, and put it into the ſaucepan again, and ſweeten it with a little ſugar, give it a boil, and pour it into a diſh or baſon ; ſome like a little piece of butter rolled in flour, and put into it.

To dry a gooſe.

GET a fat gooſe, take a handful of common ſalt, a quarter of an ounce of ſalt-petre, a quarter of a pound of coarſe ſugar, mix all together, and rub your gooſe very well : let it lie in this pickle a fortnight, turning and rubbing it every day, then roll it in bran, and hang it up in a chimney where wood-ſmoke is for a week. If you have not that conveniency, ſend it to the baker's the ſmoke of the oven will dry it ; or you may hand it in your own chimney, not too near the fire, but make a fire under it, and lay horſe-dung and ſaw-dust on it, and that will ſmother and ſmoke-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 ſure to ſkim it well.
     Note, You may boil turnips, or cabbage boiled and ſtewed in butter or onion-ſauce.

To dreſs a gooſe in ragoo.

FLAT the breaſt down with a cleaver, then preſs it donw with your hand, ſkin it, dip it into ſcalding water, let it be cold, lard it with bacon, ſeaſon it well with peper, ſalt, and a little beaten mace, then flour it all over, take a pound of good beef-ſuet cut ſmall, put it into a deep ſtew-pan, let it be melted, then put in your gooſe, let it be brown on both ſides ; when it is brown put in a pint of boiling water, an onion or two, a bundle of ſweet-herbs, a bay-leaf, ſome whole pepper, and a few cloves ; cover it cloſe, and let it ſtew ſoftly till it is tender. About half an horu will do it, if ſmall ; if a large on, three quarters of an hour. In the mean time make a ragoo, boil ſome turnips almoſt enough, ſſome carrots and onions quite enough ; cut them all into little pieces, put them into a ſauce-pan with half a pint of good beef gravy, a little pepper and ſalt, a piece of butter rolled in flour, and let this ſtew altogether a quarter of an hour. Take the gooſe and drain it well, then lay it in the diſh, and pour the ragoo over it.
     Where the onion is diſliked, leave it out. You may ad cabbage boiled and chopped ſmall.

A goose à la mode.

TAKE a large fine gooſe, pick it clean, ſkin it, and cut it down the back, bone it nicely, take the fat off, then take a dried tongue, boil it and peel it : take a fowl, and do it in the ſame manner as the gooſe, ſeaſon it with pepper, ſalt, and beaten mace, roll it round the tongue, ſeaſon the gooſe with the ſame, put the tongue and fowl in the gooſe, and ſew the gooſe up again in the ſame form it was before ; put it into a little pot that will juſt hold it, put to it two quarts of beef-gravy, a bundle of ſweet-herbs and an onion ; put ſome ſlices of ham, or good bacon, between the ſowl and gooſe ; cover it cloſe, and let it ſtew an hour over a good fire : when it begins to boil let it do very ſoftly, then take up your gooſe and ſkim off all the fat, ſtrain it, put in a glaſs of red wine, two ſpoonfuls of catchup, a veal ſweetbread cut ſmall, ſome truffles, morels, and muſhrooms, a piece of butter rolled in flour, and ſome pepper and ſalt, if wanted ; put in the gooſe again, cover it cloſe, and let it ſtew half an hour longer, then take it up and pour the ragoo over it. Garniſh with lemon.
     Note, This is a very fine diſh, You muſt mind to ſave the bones of the gooſe and fowl, and put them int othe gravy when it is firſt ſet on, and it will be better if you roll ſome beef-marrow between the tongue and the fowl, and between the fowl and gooſe, it will make them mellow and eat fine. You may add ſix or ſeven yolks of hard eggs whole in the diſh, they are a pretty addition. Take care to ſkim off the fat.

To ſtew giblets.

LET them be nicely ſcalded and picked, break the two pinion bones in two, cut the head in tow, and cut off the noſtrils; cut the liver in two, the gizzard in flour, and the neck in two ; ſlip off the ſkin of the neck, and make a pudding with tow hard eggs chopped fine, the crumb of a French roll ſteeped in hot milk two or three hours, then mix it with the hard egg, a little nutmeg, pepper, ſalt and a little ſage chopped fine, a very little melted butter, and ſtir it together : tie one end of the ſkin, and fill it with ingredients, tie the other end tight, and put all together in a ſauce-pan, with a quart of good mutton broth, a bundle of ſweet-herbs, an onion, ſome whole pepper, mace, two or three cloves tied up looſe in a muſlin arg, and a very little piece of lemon-peel ; cover them cloſe, and let them ſtew till quite tender, then take a ſmall French roll toaſted brown on all ſides, and put it into the ſauce-pan, give it a ſhake, and let it ſtew till there is juſt gravy enough to eat with them, then take out the onion, ſweet-herbs, and ſpice, lay the roll in the middle, the giblets round, the pudding cut into ſlices and laid round, and then pour the ſauce over all.

Another way.

TAKE the giblets clean picked and waſhed, the feet ſkinned and bill cut off, the heat cut in two, the pinion bones broke into two, the liver cut in two, the gizzard cut into four, the pipe pulled out of the neck, the neck cut in two : put them into a piplkin with half a pint of water, ſome whole pepper, black and white, a blade of mace, a little ſprig of thme, a ſmall onion, a little cruſt of bread, then cover them cloſe, and ſet them on a very ſlow fire. Wood-embers is beſt. Let them ſtew till they are quite tender, then take out the herbs and onions, pour them into a little diſh. Seaſon them with ſalt.

To roaſt pigeons.

FILL them with parſley clean waſhed and chopped, and ſome pepper and ſalt rolled in butter ; fill the bellies, tie the neck-end cloſe, ſo that nothing can run out, put the ſkewer throug hthe legs, and have a little iron on purpoſe, with ſix hooks to it, and on each hook hand a pigeon ; faſten one end of the ſtring to the chimney, and the other end to the iron (this is what we call the poor man's ſpit) flour them, baſte them with butter, and turn them gently for fear or hitting the bars. They will roaſt nicely, and be full of gravy. Take care how you take them off, not to loſe any of the liquor. You may melt a very little butter, and put into the diſh. Your pigeons ought to be quite freſh, and not too much done. This is by much the beſt way of doing them, for then they will ſwim in their own gravy, and a very little melted butter will do.
     When you roaſt them on a ſpit all the gravy runs out, or if your ſtuff them and broil them whole you cannot ſave the gravy ſo well, though they will be very good with parſley and butter in the diſh, or ſplit and broiled with pepper and ſalt.

To boil pigeons.

BOIL them by themſelves, for fifteen minutes, then boil a handſome ſquare piece of bacon and lay in the middle ; ſtew ſome ſpinach to lay round, and lay the pigeons on the ſpinach. Garniſh your diſh with parſley laid in a plate before the fire to criſp. Or you may lay one pigeon in the middle, and the reſt round, and the ſpinach between each pigeion, and a ſlice of bacon on each pigeon. Garniſh with ſlices of bacon and melted butter in a cup.

To à la daube pigeons.

TAKE a large ſauce-pan, lay a layer of bacon, then a layer of veal, a layer of coarſe beef, and another layer of veal, about a pound of veal and a pound of beef cut very thin, a piece of carrot, a bundle of ſweet-herbs, an onion, ſome black and white pepper, a blade or two of mace, four or five cloves, a little cruſt of bread toaſted very brown. Cover the ſauce-pan cloſe, ſet it over a ſlow fire for five or ſix minutes, ſhake in a little flour, then pour in a quart of boiling water, ſhake it round, cover it cloſe, and let it ſtew till the gravy is quite rich and good, then ſtrain it off and ſkim off all the fat. In the mean time ſtuff the bellies of the pigeons, with force-meat, made thus : take a pound of veal, a pound of beef-ſuet, beat both in a mortar fine, an equal quantity of crumbs of bread, ſome pepper, ſalt, nutmeg, beaten mace, a little lemon-peel cut ſmall, ſome parſley cut ſmall, and a very little themy ſtripped ; mix all together with the yolk of an egg, fill the pigeons, and flat the breaſt down, flour them and fry them in freſh butter a little brown : then pour the fat clean out of the pan, and put to the pigeons the gravy, cover them cloſe, and let them ſtew a quarter of an hour, or till you think they are quite enough ; then take them up, lay them in a diſh, and pour in your ſauce : on each pigeon lay a bay-leaf, and on the leaf a ſlice of bacon. You may garniſh with lemon notched, or let it alone.
    Note, You may leave out the ſtuffing, they will be very rich and good without it, and it is the beſt way of dreſſing them for a fine made-diſh.

Pigeons au poir.

MAKE a good force-meat as above, cut off the feet quite, ſtuff them in the ſhape of a pear, roll them in the yolk of an egg, and then in crumbs of bread, ſtick the leg at the top, and butter the diſh to lay them in ; then ſend them to an oven to bake, but do not let them touch each other. When they are enough, lay them in a diſh, and pour in good gravy thickened with the yolk of an egg, or butter rolled in flour : do not pour your gravy over the pigeons. You may garniſh with lemon. It is a pretty genteel diſh : or, for change, lay one pigeon in the middle, the reſt round, and ſtewed ſpinach between ; poach eggs on the spinach. Garniſh with notched lemon and orange cut into quarters, and have melted butter in boats.

Pigeons ſtoved.

TAKE a ſmall cabbage lettuce, juſt cut out the heart and make a force-meat as before, only chop the heart of the cabbage and mix with it ; then you muſt fill up the place, and tie it acroſs with a packthread ; fry it of a bright brown in freſh butter, pour out al lthe fat, lay the pigeons round, flat them with your hand, ſeaſon them a little with pepper, ſalt, and beaten mace (take great care not to put too much ſalt) pour in half a pint of Rheniſh wine, cover it cloſe, and let it ſtew about five or ſix minutes ; then put in half a pint of good gravy, cover it cloſe, and let them ſtew half an hour. Take a good piece of butter rolled in flour, ſhake it in : when it is fine and thick take it up, untile it, lay the lettuce in the middle, and the pigeons round : ſqueeze in a little lemon juice, and pour the ſauce all over them. Stew a little lettuce, and cut it into pieces for garniſh with pickled red cabbage.
     Note, Or for change, you may ſtuff your pigeons with the ſame force-meat, and cut two cabbage lettuces into quarters, and ſtew as above : ſo lay the lettuce between each pigeon, and one in the middle, with the lettuce round it, and pour the ſauce all over them.

Pigeons ſurtout.

FORCE your pigeons as above, then lay a ſlice of bacon on the breaſt, and a ſlice of veal beat with the back of a knife, and ſeaſoned with mace, pepper, and ſalt, tie it on with a ſmall packthread, or two little fine ſkewers is better ; ſpit them on a fine bird ſpit, roaſt them and baſte with a piece of butter, then with the yolk of an egg, and then baſte them again with crumbs of bread, a little nutmeg and ſweet-herbs ; when enough lay them in your diſh, have good gravy ready, with truffles, morels, and muſhrooms, to pour into your diſh. Garniſh with lemon.

Pigeons in compote with white ſauce.

LET your pigeons be drawn, picked, ſcalded, and flayed ; then put them into a ſtew-pan with veal ſweetbreads, cocks-combs, muſhrooms, truffles, morels, pepper, ſalt, a pint of thin gravy, a bundle of ſweet-herbs, an onion, and a blade or to of mace : cover them cloſe, let them ſtew half an hour, then take out the herbs and onion, beat up the yolks of tow or three eggs, with ſome chopped parsley, in a quarter of a pint of cream, and a little nutmeg ; mix all together, ſtir it one way till thick ; lay the pigeons in the diſh, and the ſauce all over. Garniſh with lemon.

A french putpon of pigeons.

TAKE ſavoury force-meat rolled out like paſte, put it in a butter-diſh, lay a layer of very thin bacon, ſquab pigeons, ſliced ſweetbread, aſparagus-tops, muſhrooms, cocks-combs, a plate 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 when enough turn it into a diſh, and pour gravy round it.

Pigeons boiled with rice.

TAKE ſix pigeons, ſtuff their bellies with parſley, pepper, and ſalt, rolled in a very little piece of butter ; put them into a quart of mutton broth, with a little beaten mace, a bundle of ſweet-herbs, and an onion ; cover them cloſe, and let them boil a full quarter of an hour ; then take out the onion and ſweet-herbs, and take a good piece of butter rolled in flour, put it in and give it a ſhake, ſeason it with ſalt, 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 do not burn) take the yolks of two or three eggs, beat up with two or three ſpoonfuls of cream and a little nutmeg, ſtir it together till it is quite thick, then take up the pigeons and lay them in a diſh pour the gravy to the rice, ſtir all together and pour over the pigeons. Garniſh with hard eggs cut into quarters.

Pigeons tranſmogrified.

TAKE your pigeons, ſeaſon them with pepper and ſalt, take a large piece of butter, make a puff-paſte, and roll each pigeon in a piece of paſte ; tie them in a cloth, ſo that the paſte do not break ; boil them in a good deal of water. They will take an hour and a half boiling ; untie them carefully that they do not break ; lay them in the diſh, and you may pour a little good gravy in the diſh. They will eat exceedingly good and nice and will yield ſauce enough of a very agreeable reliſh.

Pigeons in Fricandos.

AFTER having truſſed your pigeons with their legs in their bodies, divide them in two, and lard them with bacon ; then lay them in a ſtew-pan with the larded ſide downwards, and two whole leeks cut ſmall, tow ladlefuls of mutton broth, or veal gravy ; cover them cloſe over a very ſlow fire, and when they are enough make your fire very briſk, to waſte away what liquor remains : when they are of a fine brown take them up, and pour out all the fat that is left in the pan; then pour in ſome veal gravy to looſen what ſticks to the pan, and a little pepper ; ſtir it about for two or three minutes and pour it over the pigeons. This is a pretty little ſide-diſh.

To roaſt pigeons with farce.

Make a farce with the livers minced ſmall, as much ſweet ſuet or marrow, grated bread, and hard egg, an equal quantity of each ; ſeaſon with beaten mace, nutmeg, a little pepper, ſalt, and a little ſweet-herbs ; mix all theſe together with the yolk of an egg, then cut the ſkin of your pigeon between the legs and the body, and very carefully with your finger raiſe the ſkin from the fleſh, but take care you do not break it : then force them with this farce between the ſkin and fleſh, then truſs the legs cloſe to keep it in ; ſpit them and roaſt them, drudge them with a little flour, and baſte them with a piece of butter ; ſave the gravy which runs from them, and mix it up with a little red wine, a little of the force-meat, and ſome nutmeg. Let it boil, then thicken it with a piece of butter rolled in flour, and the yolk of an egg beat up, and ſome minced lemon ; when enough lay the pigeons in the diſh and pour in the ſauce. Garniſh with lemon.

To dreſs pigeons à la ſoleil.

FIRST ſtrew your pigeons in a very little gravy till enough, and take different ſorts of fleſh according to your fancy &c. both of butcher's meat and fowl ; chop it ſmall, ſeaſon it with beaten mace, cloves, pepper and ſalt, and beat it in a mortar till it is like paſte ; roll your pigeons in it, then roll them in the yolk of an egg, ſhake flour and crumbs of bread thick all over, have ready ſome feef dripping or hog's lard boiling; fry them brown, and lay them in your diſh. Garniſh with fried parſley.

Pigeons in a hole.

TAKE your pigeons, ſeaſon them with beaten mace, pepper and ſalt ; put a little piece of butter in the belly, lay them in a diſh, and pour a little batter all over them, made with a quart of milk and eggs, and four or five ſpoonfuls of flour. Bake it, and ſend it to table. It is a good diſh.

Here you will find the modern redaction for Hannah Glasse's Pigeons in a Hole.

Pigeons in pimlico.

TAKE the livers, with ſome fat and lean of ham or bacon, muſhrooms, truffles, parſley, and ſweet-herbs; ſeaſon with beaten mace, pepper, and ſalt ; beat all this together, with two raw eggs, put it into the bellies, roll them in a thin ſlice of veal, over that a thin ſlice of bacon, wrap them up in white pepper, ſpit them on a ſmall ſpit, and roaſt them. In the mean time make for them a ragoo of truffles and muſhrooms chopped ſmall with parſley cut ſmall, put to it half a pint of good veal gravy, thicken with a piece of butter rolled in flour. An hour will do your pigeons; baſte them, when enough lay them in your diſh, take off the paper, and pour your ſauce over them. Garniſh with patties, made thus : take veal and cold ham, beef-ſuet, and equal quantity, ſome muſhrooms, ſweet-herbs, and ſpice, chop them ſmall, ſet then on the fire, and moiſten with milk or cream ; then make a little puff-paſte, roll it and make little patties, about an inch deep and two inches long ; fill them with the above ingredients, cover them cloſe and bake them ; lay ſix of them round a diſh. This makes a fine diſh for a firſt courſe.

To jugg pigeons.

PULL, crop, and draw pigeons, but don't waſh them, ſave the livers and put them in ſcalding water, and ſet them on the fire for a minute or two : then take them out and mince them ſmall, and bruiſe them with the back of a ſpoon ; mix with them a little pepper, ſalt, grated nutmeg, and lemon-peel ſhred very fine, chopped parſley, and two yolks of eggs very hard ; bruiſe them as you do the liver, and put as much ſuet as liver ſhaved exceeding fine, and as much grated bread ; work theſe together with raw eggs, and roll it in freſh butter ; put a piece into the crops and bellies, and ſew up the necks and vents : then dip your pigeons in water, and ſeaſon them with pepper and ſalt as for a pie, put them in your jugg, with a piece of celery, ſtop them cloſe, and ſet them in a kettle of cold water ; firſt cover them cloſe, and lay a tile on the top of the jugg, and let it boil three hours ; then take them out of the jugg, and lay them in a diſh, take out the celery, put in a piece of butter rolled in flour, ſhake it about till it is thick, and pour it on your pigeons. Garniſh with lemon.

To ſtew pigeons.

SEASON your pigeons with pepper, ſalt, cloves, mace, and ſome ſweet-herbs ; wrap this ſeaſoning up in a piece of butter, and put in their bellies ; the ntie up the neck and vent, and half-roaſt them ; then put them into a ſtew-pan with a quart of good gravy, a little white wine, ſome pickled muſhrooms, a few pepper-corns, three or four blades of mace, a bit of lemon-peel, a bunch of ſweet-herbs, a bit of onion, and ſome oyſters pickled; let them ſtew till they are enough, then thicken it up with butter and yolks of eggs. Garniſh with lemon.
     Do ducks the ſame way.

To dreſs a calf's liver in a caul.

TAKE off the under ſkins, and ſhred the liver very ſmall, then take an ounce of truffles and morels chopped ſmall, with parſley ; roaſt tow or three onions, take off their outermoſt coats, pound ſix cloves, and a dozen coriander-ſeeds, add them to the onions, and pound them together in a marble mortar ; then take them out, and mix them with the liver, take a pint of cream, half a pint of milk, and ſeven or eight new-laid eggs ; beat them together, boil them, but do not let them curdle, ſhred a pound of ſuet as ſmall as you can, half melt it in a pan, and pour it into your egg and cream, then pour it into your liver, then mix all well together, ſeaſon it with pepper, ſalt, nutmeg, and a little thyme, and let it ſtand till it is cold : ſpread a caul over the bottom and ſides of the ſtew-pan, and put in your haſhed liver and cream all together, fold it up in the caul, in the ſhape of a calf's liver, then turn it upſide-down carefully, lay it in a diſh that will bear the oven, and do it over with beaten egg, drudge it with grated bread, and bake it in an oven. Serve it up hot for a firſt courſe.

To roaſt a calf's liver.

LARD it with bacon, ſpit it firſt, and roaſt it ; ſerve it up with good gravy.

To roaſt partridges.

LET them be nicely roaſted, but not too much, drudge them with a little flour, and baſte them moderately ; let them have a fine froth, let there be good gravy-ſauce in the diſh, and bread-ſauce in baſons made thus : take a pint of water, put in a good thick piece of bread, ſome whole pepper, a blade or two of mace ; boil it five or ſix minutes till the bread is ſoft, then take out all the ſpice, and pour out all the water, only juſt enough to keep it moiſt, bet it ſoft with a ſpoon, throw in a little ſalt, and a good piece of freſh butter ; stir it well together, ſet it over the fire for a minute or two, then put it into a boat.

To boil partridges.

BIOL them in a god deal of water, let them boil quick, and fifteen minutes will be ſufficient. For ſauce, take a quarter of a pint of cream and a piece of freſh butter as big as a large walnut ; ſtir it one way till it is melted, and pour it into the diſh.
     Or this ſauce : take a bunch of celery clean waſhed, cut all the white very ſmall, waſh it again very clean, put it into a ſauce-pan with a blade of mace, a little beaten pepper, and a very little ſalt; put to it a pint of water, let it boil till the water is juſt waſted away, then add a quarter of a pint of cream, and a piece of butter rolled in flour ; ſtir all together, and when it is thick and fine pour it over the birds.
     Or this ſauce : take the livers and bruiſe them fine, ſome parſley chopped fine, melt a little nice freſh butter, and then add the livers and parſley to it, ſqueee in a little lemon, juſt give it a boil, and pour over your bird.
     Or this ſauce : take a quarter of a pint of cream, the yolk of an egg beat fine, a little grated nutmeg, a little beaten mace, a piece of butter as big as a nutmeg, rolled in flour, and one ſpoonful of white wine ; ſtir all together one way, when fine and thick pour it over the birds. You may add a few muſhrooms.
     Or this ſauce : take a few muſhrooms, freſh peeled, and waſh them clean, put them in a ſauce-pan with a little ſalt, put them over a quick fire, let them boil up, then put in a quarter pint of cream and a little nutmeg ; ſhake them together with a very little piece of butter rolled in flour, give it two or three ſhakes over the fire, three or four minutes will do ; then pour it over the birds.
     Or this ſauce : boil half a pound of rice very tender in beef gravy ; ſeaſon with pepper and ſalt, and pour over your birds. Theſe ſauces do for boiled fowls ; a quart of gravy will be enough. and let it boil till it is quite thick.

To dreſs partridges à la braiſe.

TAKE two brace, truſs the legs into the bodies, lard them, ſeaſon them with beaten mace, pepper and ſalt ; take a ſtew-pan, lay ſlices of bacon at the bottom, then ſlices of beef, and then ſlices of veal, all cut thin, a piece of carrot, an onion cut ſmall, a bundle of ſweet-herbs, and ſome whole pepper : lay the partridges with the breaſts donwnward, lay ſome thin ſlices of beef and veal over them, and ſome parſley ſhred fine ; cover them and let them ſtew eight or ten minutes over a very ſlow fire, then give you pan a ſhake, and pour in a pint of boiling water ; cover it cloſe, and let it ſtew half an hour over a little quicker fire ; then take out your birds, keep them hot, pout into the pan a pint of thin gravy, let them boil till there is about half a pint, then ſtrain it off and ſkim off all the fat : in the mean time, have a veal ſweetbread cut ſmall, truffles and morels, cocks-combs, and fowls livers ſtewed in a pint of good gravy half an hour, ſome artichoke-bottoms and aſparagus-tops, both blanched in warm water, and a few muſhrooms, then 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 toſs 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 panes.

TAKE two roaſted parteidges and fleſh of a large fowl, a little parboiled bacon, a little marrow or ſweet-ſuet chopped very fine, a few muſhrooms and morels chopped fine, truffles, and artichoke-bottoms, ſeaſon with beaten mace, pepper, a little nutmeg, ſalt, ſweet-herbs chopped fine, and the crumb of a two-penny loaf ſoaked in hot gravy ; mix all well together with the yolks of two eggs, make your panes on paper, of a round figure, and the thickneſs of an egg, at a proper diſtance one from another, dip the point of a knife in the yolk of an egg, in or der t oſhape them ; bread them neatly, and bake them a quarter of an hour in a quick oven : obſerve that the truffles and morels are boiled tender in the gravy your ſoak the bread in. Serve them up for the ſide-diſh, or they will ſerve to garniſh the above diſh, which will be a very fine one for a firſt courſe.
     Note, When you have cold fowls in the houſe, this makes a pretty addition in an entertainment.

To roaſt pheaſants.

PICK and draw your pheaſants, and ſinge then, lard one with bacon, but not the other, ſpit them, roaſt them fine, and paper them all over the breaſt ; when they are juſt done, flour and baſte them with a little nice butter, and let them have a fine white froth ; then take them up, and pour good gravy in the diſh and bread-ſauce in plates.
     Or you may put water-creſſes nicely picked and waſhed, and juſt ſcalded, with gravy in the diſh, and lay the creſſes under the pheaſants.
     Or you may make celery-ſauce ſtewed tender, ſtrained and mixed with cream, and poured into the diſh.
     If you may have but one pheaſant, take a large fine fowl about the bigneſs of the pheaſant, pick it nicely with the head on, draw it and truſs it with the heat turned as you do a pheaſant's, lard the fowl all over the breaſt and legs wit ha large piece of bacon cut into little pieſes ; when roaſted put them both in a diſh, and no body will know it. They will take an hour doing, as the fire muſt not be too briſk. A Frenchman would order fiſh-ſauce to them, but then you quite ſpoil your pheaſants.

A ſtewed pheaſant.

TAKE your pheaſant and ſtew it in veal gravy, take artichoke-bottoms parboiled, ſome cheſnuts roaſted and blanched : when your pheaſant is enough (but it muſt ſtew till there is juſt enough for ſauce, the nſkim it) put in the cheſnuts and artichoke-bottoms, a little beaten mace, pepper, and ſalt juſt enough to ſeaſon it, and a glaſs of white wine, and if you don't think it thick enough, thicken it with a little piece of butter rolled in flour : ſqueee in a little lemon, pour the ſauce over the pheaſant, and have ſome force-meat balls fried and put into the diſh.
     Note, A good fowl will do full as well, truſſed with the head on like a pheaſant. You may fry ſauſages inſtead of the force-meat balls.

To dreſs a pheaſant à la Braiſe.

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 ſtuck with cloves, a blade or two of mace, a ſpoonful of pepper, black and white, and a bundle of ſweet herbs ; then lay in the pheaſant, lay a layer of veal, and then a layer of beef to cover it, ſet it on the fire five or ſix minutes, then pour in two quarts of boiling water : cover it cloſe, and let it ſtew very ſoftly an hour and a half, then take up your pheaſant, keep it hot, and let the gravy boil till there is about a pint ; then ſtrain it off, and put it in again, and put in a veal ſweet-bread, firſt being ſtewed with the pheaſant, then put in ſome truffles and morels, ſome livers of fowls, artichoke-bottoms, and aſparagus-tops, if you have them ; let all theſe ſimmer in the gravy about five or ſix minutes, then add two ſpoonfuls of catchup, two of red wine, and a little piece of butter rolled in flour, ſhake all together, put in your pheaſant, let them ſtew all together with a few muſhrooms about fiver or ſix minutes more, then take up your pheaſant and pour your ragoo all over, with a few force-meat balls. Garniſh with lemon. You may lard it, if you chuſe.

To boil a pheaſant.

TAKE a fine pheaſant, boil it in a good deal of water, keep your water boiling ; half an hour will do a ſmall one, and three quarters of an hour a large one. Let your ſauce be celery ſtewed and thickened with cream, and a little piece of butter rolled in flour ; take up the pheaſant, and pour the ſauce all over. Garniſh with lemon. Obſerve to ſtew your celery ſo, that the liquor will not be all waſted away before you put your cream in ; if it wants ſalt, put in ſome to your palate.

To roaſt ſnipes or woodcocks.

SPIT them on a ſmall bird-ſpit, flour then and baſte them with a piece of butter, then have ready a ſlice of bread toaſted brown, lay it in a diſh, and ſet it under the ſnipes for the trail to drop on ; when they are enough, take them up and lay then on a toaſt ; have ready for two ſnipes, a quarter of a pint of good beef-gravy hot, pout it into the diſh, and ſet it over a chaffing-diſh two or three minutes. Garniſh with lemon, and ſend them hot to table.

Snipes in a ſurtout, or woodcocks.

TAKE force-meat made with veal, as much beef-ſuet chopped and beat in a mortar, with an equal quantity of crumbs of bread ; mix in a little beaten mace, pepper and ſalt, ſome parſley, and a little ſweet-herbs, mix it with the yolk of an egg, lay ſome of this meat round the diſh, then lay in the ſnipes, being firſt drawn and half roaſted. Take care of the trail ; chop it, and throw it all over the diſh.
     Take ſome good gravy, according to the gigneſs of your ſurtout, ſome truffles and morels, a few muſhrooms, a ſweetbread cut into pieces, and artichoke-bottoms, cut ſmall ; let all ſtew together, ſhake them, and take the yolks of two or three eggs, according as you want them, beat them up with a ſpoonful or two of white wine, ſtir all together one way, when it is thick take it off, let it cool, and pour it into the ſurtout : have the yolks of a few hard eggs put in here and there, ſeaſon with beaten mace, pepper and ſalt, to your taſte ; cover it with the force-meat all over, rub the yolks of eggs all over to colour it, then ſend it to the oven. Half an hour does it, and ſend it hot to table.

To boil ſnipes or wood cocks.

BOIL them in good ſtrong broth, or beef gravy made thus : take a pound of beef, cut it into little pieces, put it into two quarts of water, an onion, a bundle of ſweet-herb,s a blade or two of mace, ſix cloves, and ſome whole pepper ; cover it cloſe, let it boil till about half waſted, then ſtrain it off, put the gravy into the ſauce-pan with ſalt enough to ſeaſon it, take the ſnipes and gut them clean, (but take care of the guts) put them into the gravy and let them boil, cover them cloſe, and ten minutes will boil them, if they keep boiling. In the mean time, chop the guts and liver ſmall, take a little of the gravy the ſnipes are boiling in, and ſtew the guts in, with a blade of mace. Take ſome crumbs of bread, and have them ready fried in a little freſh butter criſp, of a fine light brown. You muſt take about as much bread as the inſide of a ſtale roll, and rub then ſmall into a clean cloth ; when they are done, let then ſtand ready in a plate before the fire.
     When your ſnipes are ready, take about half a pint of the liquor they are boiled in, and add to the guts two ſpoonfuls of red wine, and a piece of butter about as big as a walnut, rolled in a little flour ; ſet them on the fire, ſhake your ſauce-pan often (but do not ſtir it with a ſpoon) till the butter is all melted, then put in the crumbs, give your ſauce-pan a ſhake, take up your birds, lay then in the diſh, and pour this ſauce over them. Garniſh with lemon.

To dreſs ortolans.

SPIT them ſideways, with a bay-leaf between ; baſte them with butter, and have fried crumbs of bread round the diſh. Dreſs quails the ſame way.

To dreſs ruffs and reifs.

THEY are Lincolnſhire birds, and you may fatten them as you do chickens, with white bread, milk and ſugar : they feed faſt, and will die in their fat if not killed in time : truſs them croſs-legged as you do a ſnipe, ſpit them the ſame way, but you muſt gut them, and you muſt have good gravy in the diſh thickened with butter and toaſt under them. Serve them up quick.

To dreſs larks.

SPIT them on a little bird-ſpit, roaſt them ; when enough, have a good many crumbs of bread fried, and throw all over them ; and lay them thick round the diſh.
     Or they make a very pretty ragoo with fowls livers ; firſt fry the larks and livers very nicely, then put them into ſome good gravy to ſtew, juſt enough for ſauce, with a little red wine. Garniſh with lemon.

To dreſs plovers.

TO two plovers take two artichoke-bottoms boiled, ſome cheſnuts roaſted and blanched, ſome ſkirrets boiled, cut all very ſmall, mix with it ſome marrow or beef-ſuet, the yolks of two hard eggs, chop all together, ſeaſon with pepper, ſalt, nutmeg, and a little ſweet-herbs, fill the bodies of the plovers, lay them in a ſauce-pan, put to them a pint of gravy, a glaſs of white wine, a blade or two of mace, ſome roaſted cheſnuts blanched, and artichoke-bottoms cut into quarters, two or three yolks of eggs, and a little juice of lemon ; cover them cloſe, and let them ſtew very ſoftly an hour. If you find the ſauce is not thick enough. take a piece of butter rolled in flour, and put into the ſauce, ſhake it round, and when it is thick take up your plovers and pour the ſauce over them. Garniſh with roaſted cheſnuts.
     Ducks are very good done this way.
     OR you may roaſt your plovers as you do any other fowl, and have gravy-ſauce in the diſh.
     Or boil them in a good celery-ſauce, either white or brown, juſt as you like.
     The ſame way you may dreſs wigeons.

To dreſs larks pear faſhion.

You muſt truſs the larks cloſe, and cut off the legs, ſeaſon them with ſalt, pepper, cloves, and mace ; make a force-meat thus : take a veal ſweetbread, as much beef-ſuet, a few morels and muſhrooms, chop all fine together, ſome crumbs of bread, and a few ſweet-herbs, a little lemon-peel cut ſmall, mix all together with the yolks of an egg, wrap up every lark in force-meat, and ſhape them like a pear, ſtick one leg in the top like the ſtalk of a pear, rub them over with the yolk of an egg and crumbs of bread, bake them in a gentle oven, ſerve them without ſauce ; or they make a good garniſh to a ver fine diſh.
     You may uſe veal, if you have not a ſweetbread.

To dreſs a hare.

AS to roaſting of a hare, I have given full directions in the beginning of the book.

A jugged hare.

CUT it into little pieces, lard them here and there with little ſlips of bacon, ſeaſon them with a very little pepper and ſalt, put them into an earthen jugg, with a blade or two of mace, an onion ſtuck with cloves, and a bundle of ſweet-herbs ; cover the jugg or jar you do it in ſo cloſe that nothing can get in, then ſet it in a pot of boiling water, keep the water boiling, and three hours will do it ; then turn it out into the diſh, and take out the onion and ſweet-herbs, and ſend it to table hot. If you don't like it larded, leave it out.

To ſcare a hare.

LARD your hare and put a pudding in the belly ; put it into a pot or fiſh-kettle, then put to it tow quarts of ſtrong drawed gravy, one of red wine, a whole lemon cut, a faggot of ſweet-herbs, nutmeg, pepper, a little ſalt, and ſix cloves : cover it cloſe, and ſtew it over a very ſlow fire, till it is three parts done ; then take it up, put it into a diſh, and ſtrew it over with crumbs of bread, a few ſweet-herbs chopped fine, ſome lemon-peel grated, and half a nutmeg ; ſet it before the fire, and baſte it till it is all of a fine light brown. In the mean time take the fat off your gravy, and thicken it with the yolk of an egg ; take ſix eggs boiled hard and chopped ſmall, ſome pickled cucumbers cut very thin ; mix theſe with the ſauce, and pour it into the diſh.      A fillet of mutton or neck of veniſon may be done the ſame way.      Note, You may do rabbits the ſame way, but it muſt be veal gravy, and white wine ; adding muſhrooms for cucumbers.

To ſtew a hare.

CUT it into pieces, and put it into a ſtew-pan, with a blade or two of mace, ſome whole pepper black and white, an onion ſtuck with cloves, an anchovy, a bundle of ſweet-herbs, and a nutmeg cut to pieces, and cover it with water ; cover the ſtew-pan cloſe, let it ſtew till the hare is tender, but not too much done : then take it up, and with a fork take out the hare into a clean pan; ſtrain the ſauce through a coarſe ſieve, empty all out of the pan, put in the hare again with the ſauce, take a piece of butter as big as a walnut rolled in flour, and put in likewiſe one ſpoonful of catchup, and one of red wine ; ſtew all together (with a few freſh muſhrooms, or pickled ones if you have any) till it is thick and ſmooth ; then diſh it up, and ſend it to table. You may cut a hare in two, and ſtew the fore-quarters thus, and roaſt the hind-quarters with a pudding in the belly.

A hare civet.

BONE the hare, and take out all the ſinews, then cut one half in thin ſlices, and the other half in pieces an inche thick, flour them and fry them in a little freſh butter as collops, quick, and have ready ſome gravy made good with the bones of the hare and beef, put a pint of it into the pan to the hare, ſome muſtard and a little elder vinegar ; cover it cloſe, and let it do ſoftly till it is as thick as cream, the diſh it up with the head in the middle.

Portugueſe rabbits.

I HAVE, in the beginning of my book given directions for boiled and roasted. Get ſome rabbits, truſs then chicken faſhion, the head muſt be cut off, and the rabbit turned with the back upwards, and two of the legs ſtripped to the claw-end, and ſo truſſed with tow ſkewers. Lard them, and roaſt them with what ſauce your pleaſe. If you want chickens, and they are to appear as ſuch, they muſt be dreſſed in this manner : but if otherwiſe the head muſt be dreſſed in this manner : but if otherwiſe the head muſt be ſkewered back, and come to the table on, with liver, butter, and parſley, as you have for rabbits, and they look very pretty boiled and truſſed in this manner, and ſmothered with onons : or if they are to be boiled for chickens, cut off the head, and cover them with white celery-ſauce, or rice-ſauce toſſed up with cream.

Rabbits ſurpriſe.

ROAST two half-grown rabbits, cut off the heads cloſe to the ſhoulders and the firſt joints ; then take off all the lean meat from the back bones, but it ſmall, and toſs it up with ſix or ſeven ſpoonfuls of cream or milk, and a piece of butter as big as a walnut rolled in flour, a little nutmeg and a little ſalt, ſhake all together till it is as thick as good cream, and ſet it to cool ; then make a force-meat with a pound of veal, a pound of ſuet, as much crumbs of bread, two anchovies, a little piece of lemon-peel cut fine, a little ſprig of thyme, and a nutmeg grated ; let the veal and ſuet be chopped very fine and beat in a mortar, then mix it all together with the yolks of two raw eggs, place it all round the rabbits, leaving a long trough in the back bone to open, that you think will hold the meat you cut out with the ſauce, pour it in and cover it with the force-meat, ſmooth it all over with your hands as well as you can with a raw egg, ſquare at both ends, throw on a little grated bread, and butter a mazarine, or pan, and take them from the dreſſer where your formed them, and place them on it very carefully. Bake them three quarters of an hour till they are of a fine brown colour. Let your ſauce be gravy thickened with butter and the juice of a lemon ; lay them into the diſh, and pour in the ſauce. Garniſh with orange cut into quarters, and ſerve it up for a firſt courſe.

To boil rabbits.

TRUSS them for boiling, boil them quick and white ; for ſauce take the livers, boil and ſhred them, and ſome parſley ſhred fine, and pickled aſtertion-buds chopped fine, or capers, mix theſe with half a pint of good gravy, a glaſs of white wine, a little beaten mace and nutmeg, a little pepper and ſalt, if wanted, a piece of butter as big as a large walnut rolled in flour ; let it all boil together till it is thick, take up the rabbits and pour the ſauce over them. Garniſh with lemon. You may lard them with bacon, if that is liked.

To dreſs rabbits in caſſerole.

DIVIDE the rabbits into quarters. You may lard them or let them alone, juſt as you pleaſe, ſhake ſome flour over them and fry them with lard or butter, then put them into an earthn pipkin with a quart of good broth, a glaſs of white wine, a little pepper and ſalt, if wanted, a bunch of ſweet-herbs, and a piece of butter as big as a walnut rolled in flour ; cover them cloſe and let then ſtew half an hour, then diſh them up and pour the ſauce over them. Garniſh with Seville orange, cut into thin ſlices and notched ; the peel that is cut out lay prettily between the ſlices.

Mutton kebob'd

TAKE a loin of mutton, and joint it between every bone ; ſeaſon it with pepper and ſalt moderately, grate a ſmall nutmeg all over, dip them in the yolks of three eggs, and have ready crumbs of bread and ſweet-herbs, dip them in and clap them together in the ſame ſhape again, and put it on a ſmall ſpit, roaſt them before a quick fire, ſet a diſh under and baſte it with a little piece of butter, and then keep baſtin with what comes from it, and throw ſome crumbs of bread all over them as it is roaſting ; when it is enough take it up, and lay it in the diſh, and have ready half a pint of good gravy, and what comes from it ; take two ſpoonfuls of catchup, and mix a tea-ſpoonful of flour with it and put to the gravy, ſtir it together and give it a boil, and pour over the mutton.
     Note, You muſt obſerve to take off all the fat of the inſide, and the ſkin of the top of the meat, and ſome of the fat, if there be too much. When you put in what comes from your meat into the gravy, obſerve to pour out all the fat.

A neck of mutton, called, The haſty diſh.

Take a large pewter or ſilver diſh, made like a deep ſoup-diſh, with an edge about an inch deep on the inſide, on which the lid fixes (with an handle at top) ſo faſt that you may lift it up full by that handle without falling. This diſh is called a necromancer. Take a neck of mutton about ſix pounds, take of the ſkin, cut it into chops ,not too thick, ſlice a French roll thin, peel and ſlice a very large onion, pare and ſlice three or four turnips, lay a row of mutton in the diſh, on that a row of roll, then a row of turnips, and then onions, a little ſalt, then the meat, and ſo on ; put in a little bundle of ſweet-herbs, and two or three blades of mace; have a tea-kettle of water boiling, fill the diſh and cover it cloſe, hand the diſh on the back of two chairs by the rim, have ready three ſheets of brown paper, tear each ſheet into five pieces, and draw them through your hand, light one piece and hold it under the bottom of the diſh, moving the paper about ; as faſt as the paper burns, light another till all is burnt, and your meat will be enough. Fifteen minutes juſt does it. Sent it to table hot in the diſh.
     Note, This diſh was firſt contrived by Mr. Rich, and is much admired by the nobility.

To dreſs a loin of pork with onions.

TAKE a fore-loin of pork, and roaſt it as at another time, peel a quarter of a peck of onions, and ſlice them thin, lay them in the dripping-pan, which muſt be very clean, under the pork ; let the fat drop on them ; when the pork is night enough, put the onions into the ſauce-pan, let the ſimmer over the fire a quarter of an hour, ſhaking them well, then pour out all the fat as well as you can, ſhake in a very little flour, a ſpoonful of vinegar, and tree tea-ſpoonfuls of muſtard, shake all well together, and ſtir in the muſtard, set it over the fire for four or five minutes, lay the pork in a diſh, and the onions in a baſon. This is an admirable diſh to thoſe who love onions.

To make a currey the Indian way.

Take two ſmall chickens, ſkin them and cut them as for a fricaſey, waſh them clean, and ſtew them in about a quart of water, for about five minutes, then ſtrain off the liquor and put the chickens in a clean diſh ; take three large onions, chop them ſmall, 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 ſpoonful of ginger and beaten pepper together, and a little ſalt to your palate : ſtrew all theſe ingredients over the chickens whilſt it is frying, then pour in the liquor, and let it ſtew about half an hour, then put in a quarter of a pint of cream, and the juice of two lemons, and ſerve it up. The ginger, pepper, and turmerick muſt be beat very fine.

Here you will find the modern redaction for Hannah Glasse's To Make Currey the Indian Way.

To boil the rice.

PUT two quarts of water to a pint of rice, let it boil till you think it is done enough, then throw in a ſpoonful of ſalt, and turn it oout into a cullender ; then let it ſtad about fiver minutes before the fire to dry, and ſerve it up in a diſh by itſelf. Diſh it up and ſend it to table, the rice in a diſh by itſelf.

Here you will find the modern redaction for Hannah Glasse's To Boil the Rice.

To make a pellow the Indian way.

TAKE three pounds of rice, pick and waſh it very clean, put it in a cullender, and let it drain very dry ; take three quarters of a pound of butter, and put it into a pan over a very ſlow fire till it melts, then put in the rice and cover it over very cloſe, that it may keep all the ſteam in ; add to it a little ſalt, ſome whole pepper, half a dozen blades or mace, and a few cloves, You muſt put in a little water to keep it from burning then stir it up very often, and let it ſtew till the rice is ſoft. Boil two fowls, and a fine piece of bacon of about two pounds weight as common, cut the bacon in two pieces, lay it in the diſh with the fowls, cover it over with rice, and garniſh it with about half a dozen hard eggs and a dozen of onions fried whole and very brown.
     Note, This is the true Indian way of dreſſing them.

Here you will find the modern redaction for Hannah Glasse's To Make Pellow the Indian Way.

Another way to make a pellow.

TAKE a leg of veal about twelve or fourteen pounds weight, an old cock ſkinned, chop both to pieces, put it into a pot with five or ſix blades of mace, ſome whole white pepper, and tree gallons of water, half a pound of bacon, two onions, and ſix cloves ; cover it cloſe, and when it boils let it do very ſoftly till the meat is good for noting, and above two-thirds is waſted, then ſtrain it ; the next day put this ſoup into a ſauce-pan, with a pund of rice, ſet it over a very ſlow fire, take great care it do not burn ; when thie rice is very thick and dry, turn it into a diſh. Garniſh with hard eggs cut in two, and have roaſted fowls in another diſh.
     Note, You are to obſerve, if your rice ſimmers to faſt it will burn, when it comes to be thick. It muſt be very thick and dry, and the rice not boiled to a mummy.

To make eſſence of ham.

TAKE off the fat of a ham, and cut the lean into ſlices, beat them well and lay them in the bottom of a ſtew-pan, with ſlices of carrots, parſnips, and onions ; cover your pan, and ſet it over a gentle fire : let them ſtew till they begin to ſtick, then ſprinkle on a little flour, and turn them ; then moiſten with broth and veal gravy. Seaſon them with three or four muſhrooms, as many truffles, a whole leek, ſome parſley, and half a dozen cloves : or inſtead or a leek, a clove of garlick. Put in ſome cruſts of bread, and let them ſimmer over the fire for a quarter of an hour ; ſtrain it, and ſet away for uſe. Any pork or ham does for this, that is well made.

Rules to be obſerved in all made-diſhes.

FIRST, that the ſtew-pans, or ſauce-pans, and covers, be very clean. free from ſand, and well tinned ; and that all the white ſauces have a little tartneſs, and be very ſmooth and of a fine thickneſs, and all the tine any white ſauce is over the fire keep ſtirring it one way.
     And as to brown ſauce, take great care no fat ſwins at the top, but that it be all ſmooth alike and about as thick as good cream, and not too taſte of one thing more than another. As to pepper and ſalt, ſeaſon to your palate, but do not put too much of either, for that will take away the fine flavour of every thing. As to moſt made diſhes, you may put in what you think proper to enlarge it, or make it good ; as muſhrooms pickled, dried, freſh, or powdered ; truffles, morels, cocks-combs ſtewed, ox palates cut in little bits, artichoke-bottoms, either pickled, freſh boiled, or dried ones ſoftened in warm water, each cut in four pieces, aſparagus-tops, the yolks of hard eggs, force-meat balls, &c. The beſt things to give a ſauce tartneſs, are muſhroom-pickle, white walnut-pickle, elder vinegar, or lemon-juice.

Back to the contents of Hannah Glasse's 1774 book The Art of Cookery Made Plain and Easy