,,the ,,art ,,of ,,cookery ,,made ,,easy ,,and ,,refined4 ,transcriber's ,notes3 ,text that was superscripted in the original is framed as wth44 ,spelling in this text is fluid and archaic4 ,changes made are noted in the list at the end of this text4 ,,the ,,art ,,of ,,cookery ,,made ,,easy ,,and ,,refined2 ,,comprising ,,ample ,,directions ,,for ,,preparing ,,every ,,article ,,requisite ,,for ,,furnishing ,,the ,,tables ,,of ,,the ,,nobleman1 ,,gentleman1 ,,and ,,tradesman4 ,,by ,,john ,,mollard1 ,,cook2 ,lately one of the ,proprietors of ,freemasons' ,tavern1 ,great ,queen ,street1 ,lincoln's ,inn ,fields2 now removed to ,dover ,street1 ,piccadilly1 formerly ,,thomas',s4 ,,second ,,edition4 ,,london3 ,,printed ,,for ,,the ,,author1 ,,and ,,sold ,,by ,j4 ,,nunn1 ,,great ,,queen ,,street1 ,,lincoln',s ,,inn ,,fields1 ,,and ,,all ,,booksellers ,,in ,,town ,,and ,,country4 #ahjb4 ,t4 ,bensley1 ,bolt ,court1 ,fleet ,street4 ,,preface4 ,,the mode of cookery which the author of the following sheets has pursued for a series of years having obtained the most distinguished approbation of the public1 has induced him to commit his practice to paper2 in doing which1 a deviation has been made from the usual introductory methods of other treatises of the kind1 in omitting to give particular directions for the choice of fish1 meats1 poultry1 and vegetables1 and at what times they respectively might be in season1 c4 c4 the author conceiving the simpler method to be the most acceptable3 and1 therefore1 as actual knowledge must ever supersede written forms1 he would advise a frequent attendance at the different markets1 fully assured that experience will convey greater instruction in marketing than all the theories which could be advanced4 ,there are1 nevertheless1 some useful observations interspersed in the course of the work for that purpose2 the author having confined himself chiefly to the practical part of cookery2 he has also given some directions in a branch of the confectionary business3 in both of which it has been his constant endeavour that they might be rendered as simple and easy as possible1 and that economy might pervade the whole4 ,the receipts are written for the least possible quantities in the different made-dishes and sauces1 it being a frequent error in most of the books that they are too expensive and too long2 by which means the art has been rendered intricate in the extreme1 both in theory and practice4 ,independent1 also1 of a close adherence to any given rules1 there are other qualities essential to the completion of a thorough cook2 such as1 an acute taste1 a fertile invention1 and a rigid attention to cleanliness4 ,the preceding hints and subsequent directions1 it is hoped1 will prove fully adequate to perfection in cookery2 the work being entirely divested of the many useless receipts from other professions1 7which have been uniformly introduced in books of the like nature17 and nothing inserted but what has an immediate reference to the art itself4 ,there is prefixed a ,bill of ,fare for each month in the year1 as a specimen of the seasons1 which may be altered as judgment directs4 ,there is annexed1 also1 at the end of the volume1 an ,index1 by which1 from the first letter or word of the different articles1 will be found their respective receipts4 ,february #b;d1 #ahjb4 ,,contents4 ,,page ,beef stock #a ,veal stock1 for soups ib4 ,consum1 or the essence of meat #b ,cullis1 or a thick gravy ib4 ,liquid of colour for sauces1 c4 #c ,benshamelle #d ,to make a passing of flour and butter for cullis or benshamelle ib4 ,soup a la reine #e ,crayfish soup ib4 ,vermicelli soup 7white7 #f ,to make a leason ib4 ,cleared brown stock for gravy soups ib4 ,rice soup #g ,celery soup #h ,turnip soup ib4 ,cressey soup ib4 ,sant1 or spring soup #i ,onion soup #aj ,green peas soup ib4 ,old peas soup #aa ,peas soup another way #ab ,giblet soup #ac ,fish ,meagr soup #ad ,mock turtle of calf's head ib4 ,mutton broth #ae ,real turtle #af ,callipee #ai ,glaize for hams1 larding1 roasted poultry1 c4 #bj ,fish plain boiled1 how to be prepared #ba ,fish generally fried #bb ---- to prepare for frying1 c4 #bc ,broiled fish1 how prepared ib4 ------ salmon ditto #bd ------ mackarel1 common way #be ,to stew fish ib4 ,water souche of perch1 flounders1 soles1 eels1 c4 #bf ,roasted pike or sturgeon ib4 ,bacquillio with herbs #bg ,entre of eels #bh ------ of soles ib4 ------ of whitings1 c4 #bi ------ of salmon ib4 ------ of smelts1 c4 #cj ------ of mackarel #ca ,mackarel the german way ib4 ,olios1 or a spanish dish #cb ,the olio1 how to be made #cd ,hodge podge1 or english olio #cf ,light forcemeat for pies or fowls1 c4 #ch ,forcemeat balls for ragouts1 c4 ib4 ,egg for balls #ci ,omlets of eggs for garnishing or cutting in slips ib4 ,ox cheek #dj ,beef tails #da ,haricot sauce #da ,beef collops #db ,fillet of beef larded ib4 ,beef palates #dc ,rump of beef a-la-daube1 or braised ib4 ,to make ,spanish onion sauce #dd ,savoy sauce ib4 ,ashe sauce #de ,brisket of beef with ,spanish onions ib4 ------- with ashe or haricot #df ,rump of beef a-la mode ib4 ,baked beef #dg ,marrow bones #dh ,mutton rumps marinated ib4 ,to make marinate #di ,haricot mutton cutlets ib4 ,fillet of mutton with cucumbers #ej ,stewed cucumbers ib4 ,mutton cutlets with potatoes #ea ------ a la ,maintenon #eb ,cutlets a la ,irish stew #ec ,pork cutlets with red or white cabbage ib4 ,to stew cabbage #ed ,pork cutlets with robert sauce ib4 ,to make robert sauce #ee ,pork cutlets another way ib4 ,fillet of pork roasted #ef ,pigs feet and ears ib4 ,to prepare pigs feet and ears #eg ,compotte of pigeons ib4 ,pigeons a la craupidine #eh ,pigeons glaized #ei ,pigeons a la sousell ib4 ,hashed calf's head #fj ,breast of veal en gallentine #fa ,breast of veal ragout ib4 ,neck of veal en erison #fb ,neck of veal larded #fc ,veal cutlets larded ib4 ,loin of veal a la cream #fd ,veal tendrons 7brown or white7 #fe ,celery sauce1 7white71 for veal1 chickens1 turkies1c4 #ff ,celery sauce1 7brown71 for pullets1 c4 ib4 ,veal cutlets au natural #fg ,veal collops 7brown7 ib4 ------------ 7white7 #fh ,fricando veal #fi ,sorrel sauce ib4 ,veal olives #gj ,breast of veal with oysters ib4 ,lamb's head minced #ga ,breast of lamb with benshamelle #gb ,breast or tendrons of lamb en matelote ib4 ------ of lamb with peas #gc ,to stew peas for sauce1 for lamb1 veal1 chickens1 c4 ib4 ,lamb cutlets with cucumbers #gd ,neck of lamb glaized #ge ,onion sauce ib4 ,lamb cutlets with tendrons ib4 ,turnip sauce #gf ,lamb cutlets with tendrons another way #gg ,shoulder of lamb glaized #gg ---------------- en epigram #gh ---------------- grilled ib4 ,hind quarter of lamb marinated #gi -------------------- with spinach #hj ,leg of lamb with oysters ib4 ,currie #ha ,plain rice to be eaten with currie #hb ,currie of lobster #hc ----- of veal ib4 ------ of mutton ib4 ,pig's head currie #hd ,directions for roasting ib4 ,soup for a family #he ,to prepare a haunch of venison1 or mutton1 for roasting #hf ,to roast woodcocks or snipes #hg -------- larks #hh ,to fry breadcrumbs ib4 ,to roast turkies #hi -------- rabbits ib4 -------- hares ib4 -------- hares another way ib4 -------- pigeons #ij -------- quails1 or ruffs and rees ib4 -------- guinea fowls1 pea fowls1 pullets1 chickens1 and turkey poults #ia -------- wild fowl ib4 -------- partridges and pheasants ib4 -------- green geese and ducklings ib4 -------- other geese and tame ducks #ib -------- a pig #ib -------- sweetbreads #ic -------- ribs of beef ib4 -------- fillet of veal ib4 ,observations on meat and poultry #id ,stuffing for turkies1 hares1 veal1 c4 ib4 ,gravy for roast meat1 steaks1 and poultry #ie ,peloe of rice ib4 ------------- another way #if ,timbol of rice #ig ,petit patties of chicken and ham #ih ,patties of lobsters or oysters #ii ,forcemeat patties ib4 ,pulpton of chicken1 rabbits1 c4 #ajj ,fishmeagre pie #aja ,raised ham pie1 with directions for making a raised crust #ajb ,raised chicken pie #ajc ,flat chicken pie 7or tourte7 ib4 ,pigeon pie #ajd ,raised turkey pie with a tongue #aje ------ macaroni pie #ajf ------ beef steak pie ib4 ,veal pie #ajg ,pork pie #ajh ,eel pie #aji ,mutton pie ib4 ,sea pie #aaj ,rissoles ib4 ,to fry parsley #aaa ,puffs with chicken1 c4 ib4 ,wings and legs of fowls with colours #aab ----- larded and glaized #aac ,fowl a la ,menehout #aad ,pulled chicken 7or turkey7 ib4 ,another way #aae ,pullet a la ,memorancy ib4 ,chickens with lemon sauce #aaf ,to make lemon sauce ib4 ,fricassee of chickens or rabbits 7white7 #aag ,chickens or turkies with celery #aah ,turkies1 pullets1 or chickens1 with oyster sauce ib4 ,to make white oyster sauce ib4 ,chickens with peas #aai1 #abj ,fricassee of chickens or rabbits 7brown7 ib4 ,to fry oysters for a dish #aba ,directions for poultry1 c4 plain boiled ib4 ,jugged hare #abb ,glaized hare #abc ,duck aux naves ib4 ,a duck with cucumbers #abd ------ a la benshamelle #abe ,hashed mutton ib4 ------ venison #abf ------ fowls #abg ------ hare1 wild fowl1 pheasants1 or partridges #abh ,broiled beef steaks ib4 ,beef steak pudding #abi ,oyster sauce for beef steaks #acj ,to dress mutton1 lamb1 or pork chops in a plain manner ib4 ,to dress veal cutlets #aca ,minced veal for a dish ib4 ----------- another way #acb ,partridges or pheasants au choux ib4 ----------------------- with truffles #acc ,turkey with truffles #acd ,truffle sauce for turkies1 c4 ib4 ,turkey with chesnuts #ace ------ with ragout #acf ,rabbits with onions ib4 ,glaized sweetbreads #acg ,matelote of rabbits ib4 ,sweetbreads en erison #ach ,stewed giblets plain ib4 ------ with peas #aci ,green truffles for a dish ib4 ,rabbits en gallentine for a dish #adj ,ham braised ib4 ,jerusalem artichokes stewed #ada -------------------- another way #adb ,mashed potatoes ib4 ,cauliflower with parmezan cheese #adc ----------- a la sauce ib4 ----------- a la cream #add ,stewed artichoke bottoms ib4 ,french beans a la cream for a dish #ade ,stewed cardoons ib4 ,vegetables in a mould #adf ,broiled mushrooms #adg ,stewed mushrooms 7brown7 and 7white7 #adg1 #adh ,mashed turnips ib4 ,potatoes creamed #adi ,stewed watercresses ib4 ,a neat dish of vegetables #aej ,vegetable pie ib4 ,fried potatoes #aea ,fried onions with parmezan cheese #aeb ,pickle tongue forced #aec ,stewed endive ib4 ,forced cucumbers #aed ,to stew peas for a dish ib4 ,salad of asparagus #aee ,asparagus peas ib4 --------- another way #aef ,stewed asparagus for sauce #aeg ,directions for vegetables ib4 ,pickled oysters #aeh ,oyster atlets #aei ,scollop oysters #afj ,oyster loaves #afa ,ragout of sweetbreads 7brown7 ib4 --------------------- 7white7 #afb ,poached eggs with forrel or endive #afc ,buttered eggs ib4 ,fried eggs1 c4 #afd ,eggs a la trip #afe ,omlet of eggs ib4 ,fricassee of tripe #afg ,lambs tails and ears ib4 ,curried atlets #afh ,to stew maccaroni #afi ,stewed cheese ib4 ,to prepare a batter for frying different articles1 being a sufficient quantity for one dish #agj ,fried celery ib4 ----- peths #aga ----- sweetbreads ib4 ----- artichoke bottoms ib4 ----- tripe and onions #agb ,hard eggs fried ib4 ,to dress a lamb's fry #agc --------------------- another way ib4 ,puffs with forcemeat of vegetables ib4 ,rammequins #agd ,to dress part of a wild boar #age ,plovers eggs1 to be served up different ways #agf ,buttered lobsters ib4 ,meat cake #agg ,collared pig #agh ,red beef for slices #agi ,savory jelly #ahj ,aspect of fish #aha ------ of meat or fowl #ahb ,canopies #ahc ,salmagundy ib4 ,salad of lobster #ahd ,french salad #ahe ,blancmange ib4 ,dutch blancmange #ahf ,riband blancmange #ahg ,cleared calves feet jelly ib4 ,marbre jelly #ahh ,bagnets a l'eau #ahi ,apple fritters for a dish #aij ,golden pippins a la cream #aia -------------- another way #aib ,stewed pippins another way #aic ,cream for pies #aic ,mince meat #aid ,compote of oranges #aie ,tea cream #aif ,virgin cream #aig ,coffee cream ib4 ,burnt cream ib4 ,pastry cream #aih ,almond paste ib4 ,cheese cakes #aii ,almond nuts #bjj ,to make syllabub ib4 ,trifle #bja ,tarts or tartlets #bjb ,paste for stringing tartlets ib4 ,to stew apples for tarts #bjc ,fried puffs with sweetmeats #bjd ,pyramid paste ib4 ,icing for a cake #bjf ,cherries in brandy for desserts ib4 ,to make buns #bjg ,orgeat ib4 ,orange marmalade #bjh ,raspberry jam #bji ,quince jam #baj ,green gage jam ib4 ,apricot jam #baa ,preserved apricots for tarts or desserts ib4 ,currant jelly #bab ,crisp tart paste #bac ,eggs and bacon another way ib4 ,to make puff paste #bad ------- an almond cake #bae ,almond custards #baf ,rhubarb tart ib4 ,orange pudding #bag ,rice pudding #bah ,tansey pudding #bai ,almond pudding ib4 ,marrow pudding #bbj ,bread pudding ib4 ,a rich plum pudding #bba ,batter pudding ib4 ,boiled apple pudding #bbb ,apple dumplings #bbc ,baked apple pudding ib4 ,damson pudding #bbd -------------- another way ib4 ,baked fruit pudding another way #bbe ,muffin pudding with dried cherries #bbf ,potatoe pudding #bbg ,carrot pudding ib4 ,ice cream #bbh ,observation on stores ib4 ,partridge soup #bbi ,collared eels #bcj ,white puddings #bca ,sausage meat #bcb ,calf's liver roasted #bcc ,to dry herbs ib4 ,to make anchovie liquor to be used in fish sauces #bcd ,potted lobster ib4 ,to clarify butter for potting #bce ,potted cheese #bcf ------ veal #bcf ------ larks or small birds #bcg ,to dry morells1 mushrooms1 and champignons #bch ,mushroom powder ib4 ,potted beef #bci ,tarragon vinegar ib4 ,walnut ketchup for fish sauces #bdj ,to pickle tongues1 c4 ib4 ,india pickle #bda ,to dry artichoke bottoms #bdc ,to pickle cucumbers1 c4 #bdd ,rules to be observed in pickling #bde ,to pickle onions #bdf --------- mushrooms ib4 --------- beet roots #bdg --------- artichoke bottoms #bdh --------- large cucumbers #bdi --------- red cabbage #bej --------- currants #bea --------- barberries ib4 ,sour crout #beb ,peas pudding1 to be eaten with boiled pork #bec ,currie1 or pepper water #bed ,grills and sauce1 which are generally eaten after dinner #bee ,salm of woodcocks #bef ,to make a haggess ib4 ,french black puddings #beg ,milk punch #beh ,plum pottage #bei ,candied orange or lemon peels #bfj ,lemonade or orangeade #bfa ,poivrade sauce for game1 ,maintenon cutlets1 c4 #bfa ,lobster sauce for fish #bfb ,oyster sauce for fish #bfc ,shrimp sauce for fish #bfd ,dutch sauce for fish ib4 ,anchovie sauce for fish #bfe ,observations in respect of fish sauces1 c4 ib4 ,apple sauce1 for pork1 geese1 c4 #bfg ,green sauce for ducklings or green geese #bfh ,fennel sauce for mackarel ib4 ,bread sauce1 for turkies1 game1 c4 #bfi ,melted butter ib4 ,to make melon citron #bgj ,rusks1 or tops and bottoms #bga ,wafers ib4 ,cracknels #bgb ,to bake pears #bgc ,to clarify sugar ib4 ,syrup of cloves1 c4 #bgd ----- golden pippins #bge ----- capillaire #bgf ,flowers in sugar ib4 ,syrup of roses #bgg ,to preserve cucumbers ib4 ----------- currants #bgh ----------- barberries #bgi ,gooseberry fool #bhj ,sago #bha ,oatmeal pottage1 or gruel ib4 ,to bottle gooseberries1 c4 for tarts #bhb ----------------------- another way #bhc ,small cakes ib4 ,diet bread cake #bhd ,sponge biscuits ib4 ,common seed cake #bhe ,cinnamon cakes ib4 ,to make red colouring for pippin paste1 c4 for garnishing twelfth cakes #bhf ,twelfth cakes ib4 ,bristol cakes #bhg ,hyde park corner cakes #bhh ,good gingerbread nuts ib4 ,bride cake #bhi ,rice cakes #bij ,bath cakes #bia ,pancakes ib4 ,shrewsbury cakes #bib ,portugal cakes1 or heart cakes #bic ,macaroons ib4 ,mirangles #bid ,ratafias #bie ,lemon puffs ib4 ,chantilly basket #bif ,green codlins1 frosted with sugar #big ,pound cake ib4 ,yest cake #bih ,rich plum cake #bii ,dried cherries #cjj ,pippins with rice #cja ,to make ,english bread ib4 ,french bread #cjb ,pulpton of apples #cjc ,a sweet omlet of eggs #cjd ,to keep cucumbers for winter use for sauces ib4 ,to preserve mushrooms for sauces #cje ,pullet roasted with batter ib4 ,dutch beef #cjf ,mushroom ketchup ib4 ,suet pudding #cjg ,savoy cake #cjh ,nutmeg syrup ib4 ,sweetbreads with veal and ham #cji ,essence of ham for sauces #caj ,ox heart roasted ib4 ,slices of cod fried with oysters #caa ,small crusts to be eaten with cheese or wine after dinner ib4 ,devilled almonds #cab ,boiled tripe and onions ib4 ------ sweetbreads #cac ,broiled sweetbreads ib4 ,conclusion1 with remarks #cad ,,errata4 ,page #dc1 line #a and #b1 for beef pallets read beef palates4 ---- #fa1 ---- #ai1 ---- half read halves4 ---- #gg1 ---- #ag1 ---- tarragon of vinegar read tarragon vinegar4 ---- #agg1 ---- #ah1 ---- pickled read picked4 ---- #ahc1 ---- #ai1 ---- solomongundy read salmagundy4 ,illustration3 ,for ,january4 #ast4 ,course ,soup ,sant ,small ,ham ,tendlons ,veal white ,slises ,crimp'd ,cod ,md4 whole ,potatoes ,rump ,beef glaizd wth4 ,harricott ,brocoli ,whitings ,broil'd ,pullet wth4 ,oyster ,sauce ,raiz'd ,lamb ,pies ,mock'd ,turtle #b;d4 ,course ,wood ,cocks ,roast4 ,scollop ,shells ,stew'd ,mushrooms ,apple ,fritters ,triffle ,shellfish in an ,ornamented ,bas4 ,jelly ,fry'd ,puffs wth4 ,sweetmeats ,stew'd ,cardoons ,omlett wth4 ,cullis ,partridges ,roast4 ,neele ,sc4 ,strand ,illustration3 ,,february4 #ast4 ,course ,soup ,cressey ,frieandd ,veal wth4 ,sorrell ,petite ,patties ,tongue wth4 ,md4 ,turnips ,fillet ,mutton ,roasted wth4 ,celleri ,chickens ,boil'd ,beef ,pallets ,cutlets ,pork wth4 ,stew'd red ,cabbage ,rice ,soup ,crimp'd ,seaite to remove ,soup ,water ,soucher #b;d4 ,course ,capon ,roasted ,golding ,pippins ,cream'd ,lobster ,sallad ,forc'd ,asparagus ,sweetbread ,roast ,forc'd ,french ,beans ,slic'd ,brawn ,teal ,roast ,ribband ,blancmange ,neele ,sc4 ,strand ,illustration3 ,,march4 #ast4 ,course ,soup and ,boullie ,soles ,fry'd and ,boild ,crimp'd ,cods ,head ,soup ala ,reine #b;d4 ,course ,fillet ,pork ,roast4 ,harricott of ,begetables ,potatoes ,mash'd ,french ,pie ,mash'd ,turnips ,veal ,olives ,leg ,lamb and ,spinach #c;d4 ,course ,turkey ,roast4 ,marbree ,jelly ,tourte ,brocoli ala ,sauce ,pick'd ,crabb ,sausages ,pyrimid of ,paste ,large ,pidgeons ,roast4 ,pippins wth4 ,rice ,neele ,sc4 ,strand ,illustration3 ,,april4 #ast4 ,course ,mock'd ,turtle ,tongue ,boild c4 ,chickens wth4 ,sweetbreads ,white ,sallad ,beef ,forc'd and ,roasted wth4 ,oys4 ,sauce ,rice ,currie ,vermiceli ,soup ,cutlets ,lamb ,crimp'd ,salmon ,fry'd ,smelts to remove ,soup ,stew'd ,tench #b;d4 ,course ,levrett ,roast ,apricot tart wth4 ,carrimel ,dutch ,blancmange ,stew'd ,cellery ,prawnes ,mushrooms ,broild ,almond ,cake ,ducklings ,roast4 ,apple ,tart ,neele ,sc4 ,strand ,illustration3 ,,may #ast4 ,course ,giblet ,soup ,mullets ,broild ,turbot ,spring ,soup #b;d4 ,course ,haunch ,mutton roast ,potatoes ,each way ,compotte of ,pidgeons ,chickens ,beef ,tails ,stew'd ,ham ,glaiz'd ,vegetable ,puffs ,fry'd #c;d4 ,course ,green ,goose ,roast ,jelly wth4 ,strawberrys ,asparagus ,pine ,apple ,tartlets ,goosberry ,tart ,artichoack ,bottoms ,white ,blancmange ,turkey ,poults ,roast ,ornament wth4 ,flowers ,neele ,sc4 ,strand ,illustration3 ,,june4 #ast4 ,course ,green ,peas ,soup ,chicken ,tourte ,cutlets ,mutton ,cauliflowers ,roast ,beef ,new ,potatoes ,tendlons ,veal wth4 ,peas ,crimp'd ,trout ,lambs ,head ,minc'd #b;d4 ,course ,duckling ,roast4 ,shellfish ,cherry ,tart ,french ,beans ala ,cream ,sweetbread ,roast4 ,jelly ,blancmange ,neck ,house ,lamb ,roast4 ,codling tart ,cream'd ,green ,peas ,plovers ,eggs ,pidgeons ,roast4 ,neele ,sc4 ,strand ,illustration3 ,,july4 #ast4 ,course ,rabbits wth4 ,onions ,turtle ,chickens ,garden ,beans ,calla ,pash ,cauliflower ,small ,ham ,glaiz'd ,turtle ,fillet ,lamb wth4 ,cucumbers #b ,small dishes ,fish to remove ,turtle #b;d4 ,course ,goosberry ,cream in ,cups ,haunch ,venison roast ,apricot ,tart ,french ,beans ,pick'd ,crabb ,artichoak ,bottoms ,raspberry ,tourte ,poullet roast4 ,mirangles ,neele ,sc4 ,strand ,illustration3 ,,august4 #ast4 ,course ,soles ,each way ,brest ,lamb wth4 ,celleri ,pullet wth4 ,oys4 ,potatoes ,onion ,soup ,stew'd ,spanish ,onions ,fillet ,beef ,larded ,glaiz'd ,salmon ,fry'd ,fillets of ,haddock ,raiz'd ,ham ,pie ,small ,chine ,mutton ,roasted to remove the ,soup #b;d4 ,course ,wheat ,ears roast ,orange ,puffs ,jelly wth4 ,peaches ,scollop ,shells ,frame ,mushrooms ,stew'd ,white ,almond ,custards ,levrett ,roast ,pulpton of ,apples ,neele ,sc4 ,strand ,illustration3 ,,september4 #ast4 ,course a ,pike ,baked ,fricassee of ,chickens ,fillet ,mutton ,stew'd ,endive ,fry'd ,celleri ,turnip ,soup ,french ,sallad ,fillet ,pork ,roast ,crimp'd ,cod and ,fry'd ,smelts ,cutlets ,veal ,larded #b;d4 ,course ,partridges ,roast ,ragout of ,sweetbreads ,maceroni ,muffing pudg4 wth4 dry'd ,cherries ,chantillie ,baskett ,damson ,tart ,eggs ala ,trip ,larks ,roast ,lambs ,fry ,neele ,sc4 ,strand ,illustration3 ,,october4 #ast4 ,course ,johndoree ,pidgeons ala ,craupidine ,foule wth4 ,trouffles ,sauce ,cauliflower ,partridge ,soup ,stew'd ,spinach ,chicken ,puffs ,trout ,rump ,beef wth4 ,spanish ,onions #b;d4 ,course ,wild ,duck ,roast ,raspberry ,tourte ,jellys ,fry'd ,sweetbreads ,ribs ,house ,lamb ,roast ,oyster ,attets ,apples ,frosted ,pheasant ,roast ,marrow ,pudg4 ,neele ,sc4 ,strand ,illustration3 ,,november4 #ast4 ,course ,water ,souchee ,pickle ,tongue ,forc'd ,raiz'd ,pie wth4 ,macroni ,ragout of ,vegetables ,soup and ,boullie ,cauliflower ,french ,beans ,chickens wth4 ,bershamelle ,slices ,cod ,fry'd wth4 ,oyster ,sauce ,cutlets ,pork wth4 ,fry'd ,potatoes ,loine ,veale ala ,cream to remove ,soup #b;d4 ,course ,wood ,cocks ,roast ,fritters ,coffee ,cream ,jerusalem ,artichoaks ,potted ,beef ,moddled ,stew'd ,water ,cresses ,preserved ,apricot ,tart ,partridges ,roast ,golding ,pippins wth4 ,jelly ,neele ,sc4 ,strand ,illustration3 ,,december4 #ast4 ,course ,turbot ,leg ,lamb wth4 ,spinach ,wings and ,legs ,fowles ,glaiz'd ,pidgeon ,tourte ,hodge ,podge ,pickled ,beet ,roots ,pheasant ,au ,choux ,crimp'd ,cods ,head ,small ,chine ,mutton ,roast #b;d4 ,course ,turkey ,roast ,apple ,tart wth4 ,perfumed ,cream ,potted ,charr ,pancakes ,stew'd ,cardoons ,brown ,jellies ,lambs ,tails wth4 ,bershamelle ,minced ,pies ,prawnes ,potatoe ,pudding ,snipes ,roast ,neele ,sc4 ,strand ,,the ,,art ,,of ,,cookery4 ,beef ,stock4 ,,cut chuck beef into pieces1 put it into a pot1 set it on the fire1 with a sufficient quantity of water to cover it4 ,when it boils skim it clean2 add a bunch of parsley and thyme1 cleaned carrots1 leeks1 onions1 turnips1 celery1 and a little salt4 ,let the meat boil till tender1 skim off the fat1 then strain it through a fine hair sieve4 ,veal ,stock1 for ,soups4 ,,take a leg of veal and some lean ham1 cut them into pieces1 put them into a pan with a quart of water1 some peeled carrots1 turnips1 onions1 leeks1 and celery2 draw them down till nearly tender1 but of no colour2 then add a sufficient quantity of beef stock to cover the ingredients1 boil all together one hour1 skim it free from fat1 and strain it4 ,some game drawn down with it will make it excellent4 ,n4 ,b4 ,i have directed the veal stock not to be drawn down to a colour1 as in that state it will answer two purposes2 first1 for white soups2 and1 secondly1 as it might be coloured with a bright liquid to any height1 which will be directed for gravy soups4 ,it frequently happens1 likewise1 that1 if not strictly attended to1 it will burn4 ,consum1 or the ,essence of ,meat4 ,,reduce veal stock to a good consistence1 but be careful not to let it colour4 ,cullis1 or a thick ,gravy4 ,,take slices of ham1 veal1 celery1 carrots1 turnips1 onions1 leeks1 a small bunch of sweet herbs1 some allspice1 black pepper1 mace1 a piece of lemon-peel1 and two bay leaves2 put them into a pan with a quart of water1 and draw them down till of a light brown colour1 but be careful not to let it burn2 then discharge it with beef stock4 ,when it boils1 skim it very clean from fat1 and thicken it with flour and water1 or flour and butter passed4 ,let it boil gently three quarters of an hour2 season it to the palate with cayenne pepper1 lemon juice1 and salt2 strain it through a tamis cloth or sieve1 and add a little liquid of colour1 which may be made as in the following receipt4 ,liquid of ,colour for ,sauces1 c4 ,,put a quarter of a pound of the best brown sugar into a frying pan very clean from grease1 and half a gill of water2 set it over a gentle fire1 stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour1 then discharge it with water2 when it boils skim it and strain it4 ,put it by for use in a vessel close covered4 ,benshamelle4 ,,take white veal1 lean ham1 turnips1 celery1 onions cut in pieces1 a blade of mace1 a little whole white pepper2 sweat them down till three parts tender1 then discharge it with beef stock4 ,let it boil1 skim it clean1 and thicken with flour and water1 or flour and butter passed2 add to it a sufficient quantity of cream to make it quite white4 ,let it simmer gently half an hour1 and strain it through a tamis cloth4 ,n4 ,b4 ,let it be of the thickness of light batter4 ,to make a passing of ,flour and ,butter for ,cullis or ,benshamelle4 ,,put fresh butter into a stewpan over a fire1 when it is melted add a sufficient quantity of sifted flour to make it into a paste1 and mix them together with a whisk over a very slow fire for ten minutes4 ,soup a la ,reine4 ,,take three quarts of veal stock with a blade of mace boiled in it2 then strain it to the crumb of four penny french rolls1 three quarters of a pound of sweet almonds blanched and pounded very fine1 likewise the white meat of dressed fowl pounded4 ,let all simmer together for ten minutes1 and rub them through a tamis cloth till the soup is of a proper thickness2 season it to the palate with salt2 make it boil1 and serve it up with a gill of cream in it4 ,crayfish ,soup4 ,,take three quarts of veal stock1 the crumb of four penny french rolls1 the meats of a hen lobster1 and half a hundred crayfish pounded1 with some live lobster spawn2 add all together1 make it boil1 skim it clean1 rub it through a tamis cloth1 make it of a middling thickness1 and season to the palate with salt and a little cayenne pepper4 ,serve it up with crust of french bread cut into small round pieces4 ,vermicelli ,soup1 white4 ,,take three quarts of veal stock and two ounces of vermicelli1 boil them together a quarter of an hour1 rub it through a tamis cloth1 season with salt1 make it boil1 skim it1 and add a leason4 ,let it simmer for five minutes4 ,to make the ,leason4 ,,take the yolks of four eggs1 half a pint of cream1 and a little salt1 mixed well together4 ,cleared brown ,stock for ,gravy ,soups4 ,,take three quarts of veal stock perfectly free from fat2 add a small quantity of liquid colour to make it of a fine brown2 season to the palate with salt and a little cayenne pepper2 beat up together two yolks1 two whites1 and two shells of eggs2 whisk them with the stock1 set it over a fire1 let it boil gently ten minutes1 then strain it through a tamis cloth4 ,this stock is required for rice1 brown vermicelli1 celery1 sant1 or turnip soups4 ,n4 ,b4 ,i have directed the brown stock1 for gravy soups only1 to be cleared with eggs1 as that method has been most approved1 it being pleasant to the eye1 and equally agreeable to the palate4 ,rice ,soup4 ,,add to three quarts of cleared stock two ounces of rice1 washed1 picked1 parboiled1 and drained dry4 ,let it boil gently till the rice is tender4 ,celery ,soup4 ,,cut celery heads two inches long then1 some of the white part into small pieces2 wash1 blanch1 and drain it1 and put to it three quarts of cleared stock4 ,make it boil1 skim it1 and let the celery simmer till tender4 ,turnip ,soup4 ,,pare good and firm turnips1 cut them with a knife or scoop into shapes1 fry them with a bit of lard till of a light brown colour1 then drain and wipe them free from fat 7or they may be steamed with a very little water1 to prevent them from burning1 till they are half done72 then put to them cleared stock1 and boil them gently till tender4 ,cressey ,soup4 ,,take twelve large red carrots1 scrape them clean1 cut off only the red part in thin slices1 and put them in a stewpan with a quart of water2 add cleaned turnips1 celery1 leeks1 and onions1 cut in pieces1 and half a pint of split peas4 ,stew all together till tender1 adding some stock to prevent burning2 then rub it through a tamis1 and put to the pulp five pints of veal stock and some blanched water-cresses2 make it boil for twenty minutes1 skim it1 season it with salt1 and serve it up4 ,n4 ,b4 ,to be the thickness of peas soup4 ,sant1 or ,spring ,soup4 ,,pare1 and cut into shapes1 turnips and carrots1 likewise celery heads about two inches long2 wash them1 and steam them separately with a very little water till they are three parts done2 then cut the white part of the celery into small pieces1 likewise leeks1 cabbage1 cos lettuces1 endive1 and chervil1 of each a small quantity2 blanch and drain them dry1 then put all the vegetables together2 add to them three quarts of cleared brown stock1 and boil them gently till tender4 ,in spring add young green peas1 tops of asparagus1 and button onions1 steamed as the above4 ,n4 ,b4 ,a small piece of bouillie beef may be stewed till tender2 and ten minutes before it is to be served up wipe it dry1 and put it into the soup with the vegetables4 ,onion ,soup4 ,,take eight middling-sized peeled onions1 cut them into very thin slices1 pass them with a quarter of a pound of fresh butter and flour till tender2 then add three quarts of veal stock2 make it boil twenty minutes2 skim it1 season it with salt1 and add a leason2 mix it well with a whisk1 make it simmer1 and serve it up4 ,green ,peas ,soup4 ,,take one quart of young green peas1 four turnips pared and cut in the form of dice1 two cos lettuces cut in small slices1 two middling-sized onions cut very fine2 wash them1 add a quarter of a pound of fresh butter1 and stew them till nearly done4 ,then take two quarts of large fresh green peas1 and boil them in three quarts of veal stock till tender2 strain and pound them1 preserving the liquor2 then rub the peas through a tamis1 and add the pulp with the liquor to the above herbs1 a little flour and water1 pepper and salt1 and season to the palate1 with a bit of sugar if approved4 ,boil all together half an hour2 skim it and when it is to be served up1 add the pulp of some boiled parsley rubbed through a tamis to make it look green4 ,n4 ,b4 ,cut pieces of bread into thin sippets1 dry them before the fire1 and serve up on a plate4 ,old ,peas ,soup4 ,,take chuck beef cut into pieces1 knuckles of ham and veal1 pickle pork cut into square pieces of half a pound each2 put all into a pot with peeled turnips1 leeks1 onions1 carrots1 and celery1 cut into slices1 and some old split peas1 with a sufficient quantity of water2 when it boils1 skim it1 and add a very small bunch of dried mint4 ,let the ingredients boil till tender1 then take the mint out1 rub the soup through a tamis till of a good thickness2 when done1 add to the liquor1 turnips cut in form of dice1 celery and leeks cut small and washed4 ,make the soup boil1 skim it1 season with pepper and salt1 and serve it up with the pork in it4 ,some bread cut in form of dice1 and fried1 to be served up on a dish4 ,n4 ,b4 ,the pork to be taken out when nearly done1 and added to the soup half an hour before it is served up4 ,peas ,soup another way4 ,,put the peas with the above-mentioned vegetables into a pot with some water2 stew them gently till tender1 then add a little dried mint1 and rub them through a tamis cloth2 put the pulp to some good veal stock1 likewise add some turnips pared and cut into forms like dice1 some leeks and celery cut small and blanched2 season to the palate with pepper and salt2 then making it boil1 skim it1 and stew the herbs till tender4 ,serve it up with pieces of pickle pork in it4 ,n4 ,b4 ,the pickle pork to be cut into small square pieces and boiled till nearly done1 and then added to the soup a quarter of an hour before it is to be served up to table4 ,let the soup be of a proper thickness4 ,giblet ,soup4 ,,let the giblets be scalded1 picked clean1 and cut in pieces2 which done1 put them in a stewpan1 season them with herbs and spice1 the same as for real turtle2 add some veal stock1 stew them till nearly done1 pick them free from the herbs1 chop the bones down1 strain1 thicken1 and season the liquor1 as for real turtle2 make it boil1 then add it to the giblets1 stew them till tender1 and serve them up with egg and forcemeat balls4 ,fish ,meagr ,soup4 ,,take pieces of different sorts of fish1 such as salmon1 skate1 soles1 c4 ,sweat them till tender1 with turnip1 onion1 celery1 a clove of garlick1 and a blade of mace2 then add some plain veal broth4 ,let all simmer together for half an hour2 then strain and skim it free from fat2 season with salt and cayenne pepper2 clear it with white of eggs1 and colour with a little saffron4 ,n4 ,b4 ,it may be served up with celery or rice in it4 ,mock ,turtle of ,calf's ,head4 ,,take a scalp cleaned by the butcher1 scald it for twenty minutes1 then wash it clean1 cut it into pieces two inches square1 add a gallon of veal stock1 and boil them till nearly done4 ,have ready some pieces of veal cut in form of dice1 but four times larger1 seasoned with herbs1 spices1 and onions1 the same as real turtle2 and strain to it the liquor the scalp is boiled in4 ,let the meat simmer till almost done2 pick it1 and add to it the scalp with forcemeat and egg balls2 then thicken the liquor as for real turtle1 and when it boils skim it clean1 put it to the meats1 and simmer all together half an hour4 ,mutton ,broth4 ,,take a neck of mutton cut into pieces1 preserving a handsome piece to be served up in the tureen4 ,put all in a stewpot with three quarts of cold beef stock1 or water with a little oatmeal mixed in it1 some turnips1 onions1 leeks1 celery cut in pieces1 and a small bunch of thyme and parsley4 ,when it boils skim it clean1 and take the piece of mutton out when nearly done1 and let the other boil till tender2 then have ready turnips cut in form of dice1 some leeks1 celery1 half a cabbage1 and parsley1 all cut small1 and some marigolds2 wash them1 strain the liquor of the meat1 skim it free from fat1 add it to the ingredients1 with the piece of mutton1 and a little pearl barley if approved2 season with salt1 simmer all together till done1 and serve it up with toasted bread on a plate4 ,real ,turtle4 ,,hang the turtle up by the hind fins1 and cut off the head overnight2 in the morning cut off the fore fins at the joints1 and the callipee all round2 then take out the entrails1 and be careful not to break the gall2 after which cut off the hind fins and all the meat from the bones1 callipee and callipash2 then chop the callipee and callipash into pieces2 scald them together1 the fins being whole1 but take care not to let the scales set4 ,when cleaned1 chop the fins into pieces four inches long2 wash the pieces of the callipee1 callipash1 and fins1 and put them into a pot with the bones and a sufficient quantity of water to cover2 then add a bunch of sweet herbs and whole onions1 and skim it when the liquor boils4 ,when the fins are nearly done take them out1 together with the remainder of the turtle1 when done1 picked free from bone4 ,then strain the liquor and boil it down till reduced to one third part2 after which cut the meat into pieces four times larger than dice2 put it into a pot1 add a mixture of herbs chopped fine1 such as knotted marjoram1 savory1 thyme1 parsley1 a very little basil1 some chopped onions1 some beaten spices1 as allspice1 a few cloves1 a little mace1 black pepper1 salt1 some veal stock1 and the liquor that was reduced4 ,boil the meat till three parts done1 pick it free from herbs1 strain the liquor through a tamis sieve1 make a passing of flour and three quarters of a pound of fresh butter1 mixing it well over a fire for some time1 and then add to it madeira wine1 7if a turtle of seventy pounds weight1 three pints17 and the liquor of the meat4 ,when it boils1 skim it clean1 season to the palate with cayenne pepper1 lemon juice1 and salt1 and strain it to the pieces of fins and shell in one pot1 and the lean meat into another2 and if the turtle produce any real green fat1 let it be boiled till done1 then strained1 cut into pieces1 and added to the fins and shell1 and then simmer each meat till tender4 ,when it is to be served up1 put a little fat at the bottom of the tureens1 some lean in the center1 and more fat at the top1 with egg and force-meat balls1 and a few entrails4 ,n4 ,b4 ,the entrails must be cleaned well1 then boiled in water till very tender1 and preserved as white as possible1 and just before they are strained off add the balls4 ,if a callipash is served up1 the shell to be cut down on each side1 and chop the pieces for the soup2 the remaining part of the back shell to be pasted round with a raised crust1 egged1 ornamented1 and baked1 and the soup served in it in the same manner as in the tureens4 ,callipee4 ,,take a quarter of the under part of a turtle of sixty pounds weight1 and scald it1 and when done1 take the shoulder-bone out and fill the cavity with a good high-seasoned forcemeat made with the lean of the turtle2 put it into a stewpan1 and add a pint of madeira wine1 cayenne pepper1 salt1 lemon juice1 a clove of garlick1 a little mace1 a few cloves and allspice tied in a bag1 a bunch of sweet herbs1 some whole onions1 and three quarts of good beef stock4 ,stew gently till three parts done2 then take the turtle and put it into another stewpan1 with some of the entrails boiled and some egg balls2 add a little thickening of flour and butter to the liquor1 let it boil1 and strain it to the turtle1 c4 then stew it till tender1 and the liquor almost reduced to a glaize4 ,serve it up in a deep dish1 pasted round as a callipash1 ornamented and baked4 ,n4 ,b4 ,i think the above mode of serving it up in a dish the best1 as it frequently happens that the shell of the callipee is not properly baked4 ,glaize for ,hams1 ,larding1 roasted ,poultry1 c4 ,,take a leg of veal1 lean of ham1 beef1 some indifferent fowls1 celery1 turnips1 carrots1 onions1 leeks cleaned and cut into pieces1 a little lemon peel1 mace1 and black pepper1 a small quantity of each2 add three quarts of water1 sweat them down till three parts done1 discharge with water1 and boil it till the goodness is extracted2 then skim it1 and strain the liquor into a large pan4 ,next day take the fat from it very clean2 set the stock over a fire1 and when warm clear it with whites and a few yolks of eggs2 then add a little colour and strain it through a tamis2 boil it quick till reduced to a glaize1 and be careful not to let it burn4 ,n4 ,b4 ,in the same manner may be made glaize of separate herbs or roots1 which will be serviceable on board a ship1 or in the country1 where herbs or roots cannot be procured at all times2 and they are to be preserved in bottles1 as they will not1 when cold1 be of a portable substance4 ,fish plain boiled to be prepared thus3 ,,put them in clean boiling pump water well salted1 and when served up to be garnished with fresh picked parsley and scraped horseradish2 except salt fish1 which should be properly soaked1 then cut in pieces and put in cold water1 and when it boils let it simmer six or eight minutes1 and serve it up on a napkin with boiled parsnips and potatoes round1 or on a plate1 and egg sauce in a boat4 ,n4 ,b4 ,fish should be chosen very fresh and of good appearance1 it adding as much to their beauty as gratifying to the palate when dressed1 there being in my opinion but two sorts--good and bad4 ,but as an exception to the above observation1 skate will be better for eating if kept for one or two days in a cool place before it is dressed4 ,fish generally fried4 ,,pieces of skate4 ,whitings4 ,fillets of haddocks4 ,smelts4 ,soles4 ,perch4 ,flounders4 ,slices of hollibut4 ,slices of cod4 ,to prepare the above for frying1 c4 ,,wipe the different sorts of fish dry1 beat yolk of eggs1 and spread it over them with a paste brush2 then put crumbs of bread over the egg4 ,have plenty of lard in an iron frying pan1 and when it almost boils put a proper quantity and fry them of a fine gold colour2 drain them dry1 and serve them up with fried parsley4 ,n4 ,b4 ,the crumbs to be rubbed through a hair sieve4 ,the parsley also to be picked1 washed1 and dried with a cloth1 then to be put into the lard not very hot1 and fried of a green colour4 ,sprinkle a little salt over4 ,broiled ,fish prepared thus3 ,,wipe the fish dry1 flour them well1 and have the gridiron clean2 then rub the bars with a veal caul1 and put the fish at a proper distance4 ,broil them gently over a clear coal fire till of a fine colour1 and serve them up directly4 ,n4 ,b4 ,fish in general to be floured1 except herrings1 which are only to be scored with a knife1 and the following methods of broiling other fish to be observed4 ,broiled ,salmon to be prepared thus3 ,,take pieces or slices of salmon1 wipe them dry1 dip them in sweet oil1 and season with pepper and salt2 fold them in pieces of writing paper1 broil over a clear fire1 and serve them up very hot4 ,n4 ,b4 ,in the same manner are to be done red mullets1 c4 ,broiled ,mackarel1 common way4 ,,wipe them dry1 split them down the back1 sprinkle with pepper and salt1 and broil them gently4 ,to stew ,fish4 ,,add to some cullis a few chopped eshallots1 anchovies1 a bay leaf1 horseradish scraped1 a little quantity of lemon peel1 and some red port2 season it well with cayenne pepper1 salt1 and juice of lemon1 and when it boils let it be of a proper thickness1 and strain it to the fish2 then stew it gently1 and serve it up in a deep dish with the liquor1 and fried bread round it4 ,if carp or tench1 some of the hard roe mixed in batter and fried in pieces4 ,the roes likewise of different fish may be stewed in the same manner1 and served up as a dish of themselves4 ,eels1 soles1 or other fish may be done the same way4 ,water souche of ,perch1 ,flounders1 ,soles1 ,eels1 c4 ,,take perch cleaned and fresh crimped2 put them into boiling pump water well-seasoned with salt1 and when they boil1 skim them clean4 ,take them out with a large skimmer1 put them into a deep dish1 strew parsley roots and scalded parsley over1 and add some of the liquor4 ,serve them up as hot as possible1 with slices of brown bread and butter on a plate4 ,n4 ,b4 ,the time the fish are to boil must be according to their size2 and the parsley roots are to be cleaned1 cut into slips1 and boiled by themselves till tender4 ,roasted ,pike or ,sturgeon4 ,,let the fish be well cleaned1 then make a stuffing of capers1 anchovies1 parsley and thyme chopped fine1 a little grated nutmeg and lemon peel1 pepper1 salt1 breadcrumbs1 fresh butter1 and an egg4 ,fill the fish and sew it up2 turn it round1 and fasten the head with the tail2 then egg the fish over and breadcrumb it2 after which bake or roast it gently till done1 and of a good brown colour4 ,serve it up with a sauce over1 made of cullis1 fresh butter1 cayenne1 anchovie essence1 and lemon pickle4 ,bacquillio with ,herbs4 ,,let the fish be well soaked2 then boil them and pick free from bone4 ,wash and chop small some spinach1 sorrel1 green onions1 and parsley2 after which add fresh butter1 essence of anchovies1 cayenne pepper1 and plenty of the juice of seville oranges4 ,sweat the herbs down1 add the fish1 and simmer them till tender4 ,entre of ,eels4 ,,take good-sized eels1 bone and cut them in pieces of three inches long2 pass them over a slow fire in a small quantity of sweet herbs and eshallots1 fresh butter1 pepper1 salt1 and lemon juice4 ,when three parts done put all on a dish1 dip each piece in the liquor1 breadcrumb1 and broil them over a clear fire4 ,serve them up with anchovie sauce in a boat4 ,entre of ,soles4 ,,let good-sized soles be cleaned and filletted2 roll them up1 put them into a stewpan1 add a little fresh butter1 lemon juice1 pepper1 and salt1 and simmer them over a slow fire till done4 ,serve them up with a sauce over1 made of button onions1 mushrooms1 egg balls1 pickle cucumbers scooped round1 slices of sweetbreads1 and good strong cullis coloured with lobster spawn4 ,n4 ,b4 ,the above fillets may be fried1 and served up with the sauce round4 ,entre of ,whitings1 c4 ,,take fillets of haddocks or whitings1 wet them with whites of eggs1 and lay upon them slices of salmon1 seasoned with pepper and salt4 ,put them into a stewpan with a little fresh butter2 stew the fish over a slow fire till done1 with the pan close covered4 ,serve them up with a sauce over1 made with chopped parsley1 chopped mushrooms and eshallots1 a little rhenish wine1 mustard1 and cullis1 mixed and boiled together for ten minutes4 ,entre of ,salmon4 ,,make white paper cases1 and put a little sweet oil at the bottom of each4 ,cut into pieces some fresh salmon1 pepper and salt them1 and put them into the cases2 then set them over a fire on a baking plate and in a stewpan covered over1 with a fire at top and bottom4 ,when broiled enough1 serve them up with poached eggs on the top of the salmon1 and anchovie sauce in a boat4 ,entre of ,smelts1 c4 ,,clean1 turn round1 and fry of a good colour1 some fresh smelts2 then three parts boil a slice of fresh crimped cod cut two inches thick2 pull it into flakes1 have ready some benshamelle1 whisk it with the yolks of two eggs1 add the flakes of the cod1 season with salt and lemon juice to the palate1 and simmer the fish over a slow stove till done4 ,serve it up with the fried smelts round the dish1 and a few over the stew4 ,entre of ,mackarel4 ,,split them down the back1 season with pepper and salt1 and lay a sprig of fennel in them4 ,broil them gently1 and when served up1 the fennel to be taken out1 and a mixture of fresh butter1 chopped parsley1 green onions1 pepper1 salt1 and plenty of lemon juice to be put in its stead4 ,mackarel the ,german way4 ,,split them down the back and season with pepper and salt2 broil them1 and serve them up with the following sauce in a boat3--pick and wash fennel1 parsley1 mint1 thyme1 and green onions1 a small quantity of each4 ,boil them tender in a little veal broth2 then chop and add to them some fresh butter1 the liquor1 a grated nutmeg1 the juice of half a lemon1 a little cayenne pepper and salt4 ,let it boil1 and make it of a proper thickness with flour and water4 ,olios1 or a ,spanish ,dish4 ,,the articles that are wanted consist of the following3 viz4 ,leg of mutton of ten pounds4 ,leg of veal ditto4 ,chuck beef ditto4 ,lean ham six pounds4 ,best end of a neck of mutton4 ,breast of veal1 small4 ,two pieces of bouillie beef of one pound each4 ,two pair of pigs feet and ears4 ,a bologna sausage4 ,a fowl4 ,a pheasant4 ,two partridges4 ,two ruffs and rees4 ,two quails4 ,two teal4 ,two pigeons4 ,two rabbits4 ,one hare4 ,two stags tongues4 ,one quart of burgonza peas4 ,turnips4 ,carrots4 ,celery4 ,onions4 ,leeks4 ,parsley4 ,thyme4 ,garlick4 ,allspice4 ,cloves4 ,mace4 ,nutmegs4 ,black pepper4 ,haricot roots4 ,fried bread4 ,eggs4 ,saffron1 and ,lemons4 ,the ,olio to be made as follows3 ,,take the beef1 veal1 mutton1 and ham2 cut them into pieces1 put them into a pot1 cover with water1 and when it boils skim clean2 then add carrots1 celery1 turnips1 onions1 leeks1 garlick1 parsley1 and thyme1 tied in a bunch2 allspice1 cloves1 nutmeg1 black pepper1 mace1 and a little ginger1 put in a cloth4 ,boil all together till it becomes a strong stock1 and strain it4 ,then cut the breast of veal into tendrons1 and best end of neck of mutton into steaks1 and half fry them2 pigs feet and ears cleaned2 hare cut into joints and daubed with bacon2 bouillie beef tied round with packthread2 poultry trussed very neat1 with the legs drawn in close2 the tongues scalded and cleaned2 and the rabbits cut into pieces4 ,when the different articles are ready1 blanch and wash them1 then braise each in a separate stewpan1 with the stock that was strained4 ,when the different things are braised enough1 pour the liquors from them into a pan1 leaving a little with each to preserve from burning4 ,when they are to be served up1 skim the liquor very clean1 and clear it with whites of eggs2 then cut turnips and carrots into haricots1 some button onions peeled1 and heads of celery trimmed neat2 after which blanch them1 cut the bologna sausage into slices1 boil the burgonza peas till three parts done1 then mix all together1 add some of the cleared liquor1 and stew them gently till done4 ,the remainder of the liquor to be coloured with a little saffron1 and served up in a tureen with a few burgonza peas in it4 ,when the olio is to be served up1 take a very large deep dish1 make several partitions in it with slips of fried bread dipped in whites of eggs1 and set it in a slow oven or before a fire2 then lay the tendrons1 birds1 beef1 mutton1 fowls1 c4 alternately in the partitions1 and serve up with the haricot roots1 c4 over4 ,n4 ,b4 ,the whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice4 ,this receipt for a ,spanish olio is only written to shew how expensive a dish may be made1 and which ,i saw done4 ,as a substitute ,i have introduced the following english one1 which has been generally approved2 and ,i think1 with particular attention1 it will exceed the former in flavour4 ,hodge ,podge1 or ,english ,olio4 ,,take four beef tails cut into joints1 bouille beef two pieces about a quarter of a pound each1 and two pieces of pickle pork of the same weight4 ,put them into a pot1 cover with water1 and when it boils skim clean1 and add half a savoy1 two ounces of champignons1 some turnips1 carrots1 onions1 leeks1 celery1 one bay leaf1 whole black pepper1 a few allspice1 and a small quantity of mace4 ,when the meats are nearly done1 add two quarts of strong veal stock1 and when tender take them out1 put them into a deep dish1 and preserve them hot till they are to be served up2 then strain the liquor1 skim it free from fat1 season to the palate with cayenne pepper1 a little salt1 and lemon juice1 and add a small quantity of colour2 then have ready turnips and carrots cut into haricots1 some celery heads trimmed three inches long1 and some whole onions peeled4 ,let them be sweated down1 till three parts tender1 in separate stewpans1 and strain the essences of them to the above liquor2 clear it with whites of eggs1 strain it through a tamis cloth1 mix the vegetables1 add the liquor to them1 boil them gently for ten minutes1 and serve them over the meats4 ,light ,forcemeat for ,pies or ,fowls1 c4 ,,cut in pieces lean veal1 ham1 and fat bacon2 add chopped parsley1 thyme1 eschallots1 a little beaten spices1 juice of lemon1 pepper and salt1 a few cleaned mushrooms1 or mushroom powder4 ,put over a slow fire till three parts done2 then pound in a marble mortar till very fine1 and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it4 ,forcemeat ,balls for ,ragouts1 c4 ,,cut lean veal and beef suet into small pieces1 and add chopped parsley1 thyme1 marjoram1 savory1 eschallots1 pepper1 salt1 breadcrumbs1 a little grated nutmeg1 and yolk of raw eggs4 ,pound all well together1 and roll into balls4 ,n4 ,b4 ,the balls should be boiled or fried before they are added to any thing4 ,egg for ,balls4 ,,boil six eggs1 take the yolks1 pound them1 and add a little flour and salt1 and the yolks of two raw eggs4 ,mix all well together1 and roll into balls4 ,they must be boiled before added to any made dish or soup4 ,omlets of ,eggs for garnishing or cutting in ,slips4 ,,take eggs1 break them1 and put the yolks and whites into separate pans2 beat them up with a little salt1 and then put them again into separate earthen vessels rubbed with sweet oil4 ,have ready a pot of boiling water over a fire1 put them in close covered1 and let the omlets steam till thoroughly done4 ,ox ,cheek4 ,,bone and wash clean the cheek2 then tie it up like a rump of beef1 put it in a braising pan with some good stock 7or water72 when it boils1 skim it1 add two bay leaves1 a little garlick1 some onions1 champignons1 celery1 carrots1 half a small cabbage1 turnips1 a bundle of sweet herbs1 whole black pepper1 a little allspice and mace4 ,let the cheek stew till near done1 then cut off the strings1 put the cheek in a clean stewpan1 strain the liquor through a sieve1 skim off the fat very clean1 season with lemon juice1 cayenne pepper and salt1 add a little colour1 clear it with eggs1 strain it through a tamis cloth to the cheek1 and stew it till tender4 ,beef ,tails4 ,,cut the tails into joints1 and blanch and wash them2 then braise them till tender1 drain them dry1 and serve them up with haricot sauce over4 ,haricot ,sauce4 ,,take clean turnips and carrots1 and scoop or cut them into shapes1 some celery heads cut about two inches long1 button onions peeled1 some dry or green morells1 and artichoke bottoms cut into pieces4 ,let them all be blanched in separate stewpans till three parts done2 then drain and put them all together with some small mushrooms stewed1 and a good cullis well-seasoned1 and simmer the vegetables till done4 ,beef ,collops4 ,,take the fillet from the under part of a rump of beef1 cut it into small thin slices1 and fry them till three parts done2 then add to them slices of pickle cucumbers1 small mushrooms stewed1 blanched oysters1 some good-seasoned cullis1 and stew them till tender4 ,fillet of ,beef larded4 ,,take a fillet or piece of a rump1 force it and lard it with bacon1 turn it round like a fillet of veal1 roast it1 glaize the top1 and serve it up with the following sauce made with cullis1 lemon pickle1 and ketchup2 add likewise some scalded celery heads and button onions2 then stew till tender1 and put the sauce round the beef4 ,beef ,pallets4 ,,scald and scale the pallets clean1 and boil them till tender2 when cool roll them up with forcemeat in the middle1 and tie them with thread2 braise them as white as possible and serve them up with a sauce made of ham1 breast of fowl1 pickle cucumbers1 omlets of eggs1 and good-seasoned cullis or benshamelle4 ,n4 ,b4 ,the ham1 c4 are to be cut in the form of dice1 and the omlets made as omlets for garnishing4 ,rump of ,beef a-la-daube1 or braised4 ,,bone a rump of beef and daub it with slips of fat bacon1 seasoned with sweet herbs1 eschallots1 beaten spices1 pepper1 and salt4 ,bind it round with packthread1 and braise it till tender2 then wipe it dry1 glaize the top1 and serve it up with the sauce round4 ,either ,spanish onion sauce1 or savoy1 haricot1 or ashe sauce may be used4 ,n4 ,b4 ,it may be served with the sauce either plain or daubed4 ,to make ,spanish ,onion ,sauce4 ,,braise six ,spanish onions with the beef till three parts done2 then peel them1 and add some good cullis1 seasoned with cayenne pepper1 salt1 lemon juice1 and a little sifted lump sugar1 and stew them till tender4 ,savoy ,sauce4 ,,cut some savoys in quarters1 blanch them1 and then tie them round and braise them with the beef till half done4 ,take them out of the liquor1 cut off the string1 and put them into a stewpan with good strong cullis1 and simmer them till tender4 ,ashe ,sauce4 ,,take some pickle cucumbers chopped small1 then capers1 parsley1 eschallots1 breast of a fowl1 lean of ham1 carrots1 and yolks and whites of eggs4 ,then add to them a good-seasoned cullis and a little mushroom ketchup4 ,simmer all together a quarter of an hour4 ,n4 ,b4 ,the ham1 fowl1 egg1 and carrot to be boiled before they are chopped4 ,brisket of ,beef with ,spanish ,onions4 ,,to be done in the same manner as the rump1 but not to be daubed with bacon4 ,brisket of ,beef with ,ashe or ,haricot4 ,,to be done in the same manner as the preceding4 ,rump of ,beef a-la mode4 ,,bone the rump1 daub it with slips of fat bacon seasoned with sweet herbs1 beaten spices1 and pepper and salt4 ,bind it round with packthread1 put it into a braising pan1 cover it with some veal stock1 make it boil1 skim it1 and add a pint of red port1 some onions1 turnips1 celery1 a few bay leaves1 garlick1 champignons1 a few whole allspice1 and a little mace4 ,let it stew till nearly done2 then take it out of the liquor1 cut off the strings1 wipe it dry1 and put it into a clean stewpan4 ,then strain the liquor1 skim the fat off clean1 season with cayenne1 salt1 a gill of vinegar1 lemon pickle1 and a small quantity of juice of lemon2 add a little colour1 clear it with whites of eggs1 and strain it through a tamis cloth to the beef4 ,stew it gently till done1 and serve it up in a deep dish4 ,n4 ,b4 ,to the liquor1 when cleared with eggs and strained1 may be added some passing of flour and butter1 by way of thickening1 if approved4 ,the reason for clearing the liquor is1 that it will make it appear bright either thickened or plain4 ,baked ,beef4 ,,bone a leg of beef1 wash it clean1 chop plenty of parsley1 a middling quantity of thyme1 eschallots1 marjoram1 savory1 and a little basil4 ,then mix them together1 and add a small quantity of beaten allspice1 mace1 cloves1 pepper1 and salt4 ,rub the beef well with the ingredients1 set it in an earthen pan1 put to it a gill of vinegar1 half a pint of red port1 eight middling-sized whole onions peeled1 two bay leaves1 a few fresh or dried champignons4 ,let the meat remain till next day2 then add a sufficient quantity of water to it1 cover the pan close1 and bake the meat till tender4 ,marrow ,bones4 ,,chop the bones at each end so as to stand steady2 then wash them clean1 saw them in halves1 set them upright in a saucepan with water1 and boil them two hours4 ,serve them up very hot1 and with fresh toasted bread4 ,mutton ,rumps marinated4 ,,clean and cut the rumps of an equal length1 and lay them in a pan and the marinate liquor for a whole night2 then pass them in butter till nearly done4 ,lay them on a dish to cool1 wash them over with yolk of egg1 and breadcrumb them4 ,fry them gently in boiling lard till done1 and of a nice colour4 ,drain them dry1 and serve them up with a very good-seasoned cullis sauce and ketchup in it4 ,n4 ,b4 ,in the same manner may be done mutton steaks4 ,to make ,marinate4 ,,take a little gravy1 vinegar1 salt1 whole black pepper1 a few bay leaves1 onions sliced1 a clove of garlick1 and a little thyme4 ,boil all together and strain it4 ,haricot ,mutton ,cutlets4 ,,cut a loin or best end of a neck of mutton into steaks1 trim them neat1 and fry them till three parts done1 and of a nice colour4 ,put them into a stewpan1 add a little liquor to preserve them from burning1 and simmer till tender4 ,lay the steaks round in a dish1 and serve them up with haricot sauce over4 ,n4 ,b4 ,the essence that the steaks were stewed in to be strained1 skimmed clean from fat1 and added to the sauce4 ,fillet of ,mutton with ,cucumbers4 ,,take the best end of a neck of mutton1 cut off the under bone1 leaving the long ones on2 then trim it neat1 lard it1 or let it remain plain2 roast it gently1 glaize it1 and serve it up with cucumber sauce under4 ,stewed ,cucumbers4 ,,take fresh gathered cucumbers1 pare them1 cut them into shapes if seedy1 or slices if young4 ,put them into a stewpan1 and add a little salt1 vinegar1 and an onion4 ,simmer them over a fire till nearly done and the liquor reduced1 or fry them with a bit of fresh butter1 and add a good strong cullis4 ,let the cucumbers stew till done1 and serve them up with the mutton1 which may be roasted with larding 7or plain74 ,n4 ,b4 ,the cucumbers may be served as an entre of itself1 and fried bread put round them4 ,mutton ,cutlets with ,potatoes4 ,,cut a loin of mutton into steaks1 beat them with a chopper1 and trim them neat4 ,pass them in sweet herbs1 eschallots1 pepper1 salt1 and lemon juice4 ,when nearly done1 lay them on a dish till almost cool1 and then egg1 breadcrumb1 and fry them in boiling lard till of a light brown colour4 ,place the steaks round in a dish1 leaving a cavity in the center1 which is to be filled up with potatoes1 and the sauce under the steaks4 ,n4 ,b4 ,the potatoes to be peeled1 scooped1 or cut into shapes4 ,then fry them of a light colour1 and put them before the fire till wanted2 and add to the sauce the steaks were passed in1 a little cullis and ketchup2 then strain and reduce it almost to a glaize4 ,mutton ,cutlets a la ,maintenon4 ,,get the best end of a loin of mutton1 take off the under bone1 and cut it into chops2 beat them1 and trim them neat2 then add to them a bit of fresh butter1 chopped parsley1 thyme1 eschallots1 pepper1 salt1 a little pounded mace1 and lemon juice4 ,pass them till nearly done2 then lay them on a dish1 pour the liquor over the chops1 and1 when nearly cool1 breadcrumb1 and put them separately in oiled white paper2 fold them up1 broil them over a slow fire1 and serve them up with hot poivrade sauce in a boat4 ,n4 ,b4 ,see ,poivrade ,sauce receipt4 ,cutlets a la ,irish ,stew4 ,,get the best end of a neck of mutton1 take off the under bone1 and cut it into chops2 season them with pepper1 salt1 a little mushroom powder1 and beaten mace4 ,put them into a stewpan1 add a large onion sliced1 some parsley and thyme tied in a bunch1 and a pint of veal broth4 ,simmer the chops till three parts done1 then add some whole potatoes peeled1 and let them stew till done4 ,serve it up in a deep dish4 ,n4 ,b4 ,let the parsley and thyme be taken out when the stew is to be served up4 ,pork ,cutlets with ,red or ,white ,cabbage4 ,,take a piece of back pork1 cut it into chops1 beat and trim them1 season with pepper and salt1 broil them gently till done and of a light brown colour4 ,serve them up with stewed red or white cabbage under4 ,to stew ,cabbage4 ,,cut the cabbage into slips1 and blanch and drain them dry4 ,put them into a stewpan1 with a bit of fresh butter1 pepper1 salt1 an onion1 some vinegar1 half a pint of veal broth1 and a little allspice tied in a cloth4 ,stew the cabbage gently till done and the liquor nearly reduced1 and then take the spice and onion out4 ,pork ,cutlets with ,robert ,sauce4 ,,get a piece of back pork1 or the best end of a loin1 and take off the under bone2 then cut the chops neat1 season with pepper and salt1 broil them gently1 and serve them up with the sauce underneath4 ,to make ,robert ,sauce4 ,,take some cullis1 a bay leaf1 an onion sliced1 a blade of mace1 a little mustard1 and a gill of rhenish wine4 ,boil all together a quarter of an hour1 strain it1 and reduce it nearly to a glaize4 ,pork ,cutlets another way4 ,,trim the chops neat as above1 pass them with a bit of fresh butter1 chopped eschallots1 pepper1 salt1 and a little lemon juice4 ,when nearly done1 breadcrumb and broil them till of a light brown colour4 ,serve them up with the following sauce placed underneath2 that is to say1 cullis1 mushroom1 ketchup1 lemon pickle1 and mustard1 a little of each1 and reduce nearly to a glaize4 ,fillet of ,pork roasted4 ,,take a piece of back pork1 cut the chine bone from the under part1 and lay it in a marinate all night4 ,when it is to be roasted run a lark spit through1 tie it on another spit1 cover it with paper1 and roast it gently2 and when to be served up1 if not coloured enough1 glaize it lightly1 and put some robert sauce underneath4 ,pigs ,feet and ,ears4 ,,take prepared feet and pass them1 with chopped parsley1 thyme1 eschallots1 pepper1 salt1 and lemon juice4 ,when done1 breadcrumb and broil them gently4 ,let the ears be cut in slices1 and add cullis well-seasoned2 then stew them for ten minutes1 and serve them up with the feet over4 ,to prepare ,pigs ,feet and ,ears4 ,,scald and clean them2 then split the feet and tie them round with packthread2 put them in a pot covered with water2 make it boil1 skim it clean1 and add a little garlick1 thyme1 eschallots1 onions1 bay leaves1 whole black pepper1 allspice1 mace1 salt1 and udder of veal4 ,braise them till tender1 and put them in an earthen pan for use4 ,compotte of ,pigeons4 ,,cut off the pinions1 draw the legs in close1 colour the breast in boiling hot lard1 and then blanch and wash them2 which done1 put them in a stewpan1 add a little veal broth1 and simmer them gently till nearly done1 and then make a ragout of blanched sweetbreads1 button mushrooms1 truffles1 morells1 artichoke bottoms1 egg balls1 cullis1 and the liquor of the pigeons strained1 and season well to the palate4 ,let the ingredients stew for ten minutes1 then add them to the pigeons1 and serve up all together in a deep dish4 ,pigeons a la ,craupidine4 ,,cut off the pinions1 draw in the legs1 cut the breast so as to lay back1 then pass them with sweet herbs1 mushrooms1 eschallots chopped fine1 a little fresh butter1 grated nutmeg1 lemon juice1 pepper1 and salt4 ,let them simmer till nearly done2 then lay them on a dish1 and when nearly cool1 egg with yolk of eggs1 and strew them with crumbs of bread rubbed through a fine hair sieve4 ,fry them of a light colour in boiling hot lard 7or broil them74 ,serve them up with a good cullis and sharp sauce underneath4 ,pigeons glaized4 ,,put some good-seasoned forcemeat in the pigeons1 cut off the pinions1 lay back the legs1 blanch them1 and roast them gently with vine leaves and bards of fat bacon over them4 ,when they are to be served up glaize the top part1 and serve them with cullis sauce1 or celery heads1 or asparagus tops1 c4 under them4 ,pigeons a la ,sousell4 ,,bone the legs and wings of four pigeons and draw them in2 then fill them with a high-seasoned forcemeat1 and braise them in a half pint of veal stock4 ,when done enough1 take the pigeons out1 wipe them dry1 glaize the top1 and serve them up with stewed sorrel underneath4 ,n4 ,b4 ,the liquor they were braised in to be strained1 skimmed free from fat1 and reduced almost to a glaize1 and added to the sorrel4 7,or they may1 when three parts done1 be wiped dry1 egged and breadcrumbed over1 then fried in boiling lard1 and served up with sorrel sauce underneath as above74 ,hashed ,calf's ,head4 ,,take a head1 without the scalp1 chopped in half2 wash and blanch it1 peel the tongue1 cut it in slices1 and likewise the meat from the head4 ,add blanched morells and truffles1 egg and forcemeat balls1 stewed mushrooms1 artichoke bottoms1 and well-seasoned cullis4 ,let the meat stew gently till nearly done1 and then add slices of throat sweetbreads4 ,when it is to be served up1 put round the hash the brains and rashers of bacon2 and1 if approved1 half the head to be put on the top1 which is to be prepared thus3--,one half of the head when blanched to be done over with yolk of raw egg2 then season with pepper and salt1 strew with fine breadcrumbs1 bake till very tender1 and colour with a salamander if requisite4 ,the brains to be egged and rolled in breadcrumbs1 and fried in boiling lard4 ,the rashers of bacon to be broiled4 ,breast of ,veal en ,gallentine4 ,,bone the veal and lay a light forcemeat over it1 and upon that some slips of lean ham1 pickle cucumbers1 fat bacon1 and omlets of eggs white and yellow4 ,roll it up tight in a cloth1 tie each end1 and braise it till tender4 ,when it is to be served up1 take it out of the cloth1 wipe it dry1 and glaize the top2 then put under it stewed sorrel or stewed celery heads1 or ragout4 ,breast of ,veal ,ragout4 ,,take off the under bone and cut the breast in half1 lengthways2 then cut them in middling-sized pieces1 fry them in a little lard till of a light brown colour1 wipe them dry1 put them into a stewpan with half a pint of veal stock1 simmer them till nearly done and the liquor almost reduced2 then add blanched morell1 truffles1 slices of throat sweetbread1 egg balls1 artichoke bottoms1 a little ketchup1 and some cullis2 season to the palate with cayenne pepper and salt1 and a little lemon juice4 ,let all stew together till done4 ,neck of ,veal en ,erison4 ,,cut off the scragg and the under chine bone1 then lay a light forcemeat on the top of the veal about half the way1 and wash it with whites of eggs with a paste brush1 and work a sprig or any other device as fancy directs1 with pickle cucumber1 ham1 breast of fowl1 omlets of eggs white and yellow1 boiled carrots1 and some capers4 ,put the veal into a stewpan1 add a little stock1 and stew it gently till tender1 taking care the ornament is not disturbed4 ,when it is to be served up glaize the plain part1 and put under a cullis sauce with asparagus or peas4 ,n4 ,b4 ,in the same manner may be done heart sweetbreads4 ,neck of ,veal larded4 ,,take off the under bone of a neck of veal1 leave only a part of the long bones on2 trim it neat1 lard it1 and roast it gently with a veal caul over4 ,ten minutes before it is done take off the caul1 and let the veal be of a very light colour4 ,when it is to be served up glaize it1 and put under some sorrel sauce1 celery heads1 or asparagus tops4 ,veal ,cutlets larded4 ,,cut the best end of a neck of veal into chops1 leaving only a part of the long bone2 then lard1 blanch1 and braise them2 and when they are to be served up1 drain1 dry1 glaize1 and place them round each other in a dish1 and put green truffle sauce1 or white mushroom sauce1 in the center4 ,loin of ,veal a la ,cream4 ,,take the best end of a loin of veal1 joint it1 and cut a little of the suet from the kidney2 cause it to lay flat1 and then make an incision in the center of the top part about three inches deep and six inches long4 ,take the piece out1 chop it1 add to it the suet or beef marrow1 parsley1 thyme1 green truffles1 mushrooms1 eschallots1 lemon peel1 chopped very fine1 and season it with pepper and salt1 and a little beaten spice4 ,put all together into a marble mortar1 add the yolks of two eggs1 and a little french bread soaked in cream2 then pound the ingredients well1 and fill the cavity with the forcemeat1 and cover it with a piece of veal caul2 after which tie it down close and cover the whole with a large piece of caul1 roast it gently1 and when it is to be served up1 take off the large piece of caul1 let it colour a little1 glaize it lightly1 and put under it a benshamelle or a ragout of sweetbreads1 c4 ,n4 ,b4 ,in the same manner may be done a fillet of veal instead of plain stuffing4 ,veal ,tendrons 7brown or white74 ,,take a breast of white veal1 cut off the under bone and the top skin2 then cut it into three long slips1 and the slips again into pieces of two inches thick2 blanch and put them into a stewpan1 then add a little water1 bards of bacon1 and slices of lemon4 ,braise them till tender1 drain them dry1 and serve them up with green truffle sauce1 or celery1 asparagus1 or peas4 ,the sauce to be served over the veal4 ,celery ,sauce1 7white71 for ,veal1 ,chickens1 ,turkies1 c4 ,,cut celery heads three inches long1 trim them1 wash and blanch them1 drain them dry1 add a little stock1 boil them till nearly done1 and the liquor almost reduced2 then put to them some benshamelle1 and1 if approved1 five minutes before the sauce is put over the meat or poultry1 add a leason of two yolks of eggs and cream4 ,celery ,sauce1 7brown17 for ,pullets1 c4 ,,dress celery heads as above1 but instead of benshamelle add a good cullis only4 ,n4 ,b4 ,the above sauces may be served up in dishes with fried bread round the celery heads1 as an entre of itself4 ,veal ,cutlets au natural4 ,,cut the best end of a neck of veal into chops1 trim off the bone1 pass the steaks with a bit of fresh butter1 chopped parsley1 thyme1 and eschallots1 and season with pepper1 salt1 and lemon juice4 ,when nearly done1 lay them on a dish with the liquor2 and when cool1 egg1 breadcrumb1 and broil them gently4 ,serve them up placed round each other1 with a sauce in the center made with cullis1 a little ketchup1 lemon pickle1 and artichoke bottoms cut into pieces4 ,veal ,collops 7brown74 ,,cut veal cutlets 7taken from the fillet7 into small thin pieces1 and fry them in a little boiling lard till of a light brown colour4 ,drain them dry1 put them into a stewpan1 add cullis1 stewed mushrooms1 some blanched truffles1 morells1 pieces of artichoke bottoms1 some slices of throat sweetbreads1 and egg balls4 ,let them simmer over a slow fire till tender1 season to the palate1 and serve them up with rashers of broiled bacon round them4 ,veal ,collops 7white74 ,,cut the collops as for brown1 but instead of frying1 put them into a stewpan with a bit of fresh butter1 a little lemon juice1 and a blade of mace4 ,simmer them till nearly done1 then strain the liquor to some benshamelle1 and add the collops with some slices of throat sweetbreads1 some cocks combs blanched1 egg balls1 pieces of artichoke bottoms1 and stewed white mushrooms4 ,let them stew gently1 season to the palate with salt1 and make the sauce of a sufficient thickness to adhere to the ingredients4 ,n4 ,b4 ,five minutes before the collops are to be served up a leason may be added of eggs and cream4 ,fricando ,veal4 ,,cut off a long or round piece of veal from the leg1 beat it flat with a chopper1 and make an incision in the under part4 ,put into it a little light forcemeat1 sew it up1 lard the top part with pieces of fat bacon very neat1 blanch it1 put it into a stewpan with a little stock1 and cover it close2 then let it stew till very tender1 and the liquor nearly reduced4 ,when it is to be served up glaize the larding1 and put stewed sorrel under4 ,n4 ,b4 ,the forcemeat1 if not approved1 may be omitted2 and instead of only one piece of veal1 three or four small pieces may be served on a dish4 ,sorrel ,sauce4 ,,wash clean1 squeeze and chop fine1 plenty of sorrel1 and put it into a stewpan with a bit of fresh butter2 stew it till the liquor is almost reduced1 and then add a little strong cullis4 ,let the sauce be of a good thickness4 ,veal ,olives4 ,,cut thin bards of fat bacon of six inches long and four broad1 lay upon them very thin slices of veal of the same dimensions1 wash the veal with yolk of egg1 and put upon it some light forcemeat4 ,then roll them up1 run a lark spit through sideway of each olive1 tie a string over them to prevent their falling off1 trim each end with a sharp knife1 roast them gently1 and froth and serve them up with a cullis sauce under ,breast of ,veal with ,oysters4 ,,cut off the under bone of a breast of white veal1 and the skin from the top2 then blanch and braise it1 or roast it gently till very tender with a veal caul over4 ,when it is to be served up take off the caul1 glaize the top of the breast1 and put round it white oyster sauce4 7,see receipt for ,oyster ,sauce47 ,lamb's ,head minced4 ,,chop the head in halves1 and blanch it with the liver1 heart1 and lights4 ,then chop the heart1 c4 and add to them a little parsley chopped very fine1 a small quantity of shredded lemon peel1 and some cullis2 then stew it gently till done1 and season to the palate4 ,wash the head over with yolk of egg1 season it with pepper and salt1 strew fine breadcrumbs over1 and bake it gently till very tender4 ,when it is to be served up1 colour it with a salamander1 put the mince under1 and the brains fried round it1 with rashers of broiled bacon4 ,n4 ,b4 ,to prepare the brains1 clean them in warm water1 wipe them dry1 dip them in yolk of egg1 breadcrumb1 and fry them in boiling lard4 ,breast of ,lamb with ,benshamelle4 ,,take off the under bone1 then blanch and put it into a stewpan1 with parsley1 thyme1 and eschallots1 chopped very fine1 a bit of fresh butter1 pepper1 salt1 a little essence of anchovie1 and lemon juice4 ,let it simmer over a slow fire till nearly done2 then lay it on a dish1 and1 when almost cool1 egg and breadcrumb it1 broil it over a slow clear fire till tender1 and let it be of a nice brown colour4 ,serve it up with a benshamelle sauce under4 ,breast or ,tendrons of ,lamb en ,matelote4 ,,cut the breast into two long slips1 trim off the bone and skin1 cut them into small pieces1 blanch and boil them in a little stock and lemon juice4 ,when nearly done1 add peeled and half-boiled button onions1 pieces of pickle cucumber cut of the same size1 a few button mushrooms stewed1 some slices of throat sweetbreads1 blanched omlet of egg 7the same kind as for garnishing7 cut into pieces the form of dice1 and lean ham cut in the same manner2 then add a cullis or benshamelle4 ,when it is to be served up1 put sippets of fried bread round4 ,breast of ,lamb with ,peas4 ,,cut off the under bone1 and then blanch and braise it4 ,when it is to be served up1 glaize the top and put the stewed peas under4 ,to stew ,peas for ,sauce3 for ,lamb1 ,veal1 ,chickens1 c4 ,,to a quart of shelled young green peas add two ounces of fresh butter1 a very little sifted sugar1 and some salt4 ,put them into a stewpan1 cover it close1 simmer the peas till nearly done1 then add some good-seasoned cullis1 and stew them till tender4 ,lamb ,cutlets with ,cucumbers4 ,,take the bone from a loin of lamb1 cut it into chops1 beat them flat with a chopper1 and trim off some of the fat4 ,pass them with a piece of fresh butter1 chopped parsley1 thyme1 eschallots1 lemon juice1 and pepper and salt4 ,when three parts done1 put them on a dish1 and1 when nearly cool1 egg1 breadcrumb1 and fry them in boiling lard till of a light brown colour4 ,drain them dry1 place them round each other in the dish1 and serve them up with the cucumber sauce in the center4 ,n4 ,b4 ,in the same manner may be done mutton and veal cutlets4 ,neck of ,lamb glaized4 ,,cut the scragg and the chine bone from a neck of house lamb2 then take off the skin1 trim part of the fat away to lard the neck lengthways1 blanch it1 and braise or roast it gently with a veal caul over4 ,when it is to be served up1 glaize the larding1 and put round it white onion sauce made thus3 ,onion ,sauce4 ,,take boiled onions1 rub them through a hair sieve2 then add to them fresh butter1 cream1 flour1 salt1 a very little of each1 and let it stew five minutes4 ,lamb ,cutlets with ,tendrons4 ,,cut a neck of house lamb into chops1 leaving only the long bone2 then beat them flat1 and pass them with parsley1 thyme1 eschallots1 chopped very fine1 and add a little lemon juice1 mushroom powder1 pepper1 and salt4 ,when they are three parts done lay them on a dish1 and when half cold breadcrumb them and broil them on a stewpan cover over a slow fire with a bit of fresh butter4 ,when they are to be served up1 put in the center of the dish some braised tendrons of the breast of lamb1 and round them the cutlets1 and turnip sauce over the center4 ,turnip ,sauce4 ,,pare four turnips1 sweat them with a little water till they are done and the liquor reduced1 then rub them through a tamis sieve4 ,add to them a small quantity of benshamelle1 and then cut some more turnips in shapes as for a haricot4 ,sweat them in the like manner1 and add the benshamelle to them4 ,lamb ,cutlets with ,tendrons another way4 ,,the tendrons may be served in the center of the dish1 with the cutlets larded1 braised1 and glaized1 to go round them2 and the sauce made in the same manner1 but instead of benshamelle add cullis4 ,shoulder of ,lamb glaized4 ,,bone a shoulder of house lamb1 then season it with pepper1 salt1 mushroom powder1 and beaten spice2 fill the cavity with some light forcemeat2 sew it up1 and make it in the form of a leg of lamb2 after which blanch it1 and braise in a little stock and bards of fat bacon4 ,when it is done wipe it dry1 glaize it1 and serve it up with sorrel sauce under2 or a strong cullis sauce with a little tarragon of vinegar in it4 ,shoulder of ,lamb en ,epigram4 ,,roast a shoulder of lamb till three parts done1 and let it stand till cold2 then take the blade-bone out with the meat1 leaving only the skin whole in the form of a fan4 ,cut the meat into slips1 add to it parsley1 thyme1 eschallots1 and mushrooms1 chopped fine1 some good-seasoned cullis1 and a little lemon pickle4 ,let it stew gently for a quarter of an hour2 and let the fan of the shoulder and the blade bone be broiled1 and served up over the stew4 ,shoulder of ,lamb grilled4 ,,roast it till three parts done1 then score it with chequers1 season with pepper and salt1 and grill it gently till done4 ,let it be of a light brown colour1 and serve it up with a sauce over it made with cullis1 ketchup1 lemon juice1 and a bit of fresh butter4 ,hind ,quarter of ,lamb marinated4 ,,bone the leg1 fill the cavity with a light forcemeat well-seasoned1 sew it up and lard the top part of the quarter with slips of fat bacon4 ,when done1 take a quart of veal stock1 half a gill of vinegar1 whole black pepper1 some salt1 two bay leaves1 three onions cut in pieces1 a little garlick1 and half a pint of rhenish wine4 ,boil all the ingredients together a quarter of an hour1 put the lamb into a deep dish1 and strain the liquor to it4 ,let it lay five or six hours1 turn it several times1 then roast the lamb gently with a veal caul over it4 ,when it is nearly done1 let it colour a little and glaize the top4 ,serve it up with a sauce under it1 made with the above liquor boiled down almost to a glaize1 with some cullis added4 ,n4 ,b4 ,in the same manner may be done a shoulder or leg of lamb4 ,hind ,quarter of ,lamb with ,spinach4 ,,boil the leg1 preserve it as white as possible1 serve it up with spinach under1 and the steaks round it very hot4 ,the loin to be cut into chops1 and seasoned with pepper and salt2 then fried or broiled4 ,pick and boil the spinach till nearly done2 then strain and squeeze it dry1 chop it1 and add a little piece of fresh butter1 pepper1 and salt1 a little cullis or cream1 and let it stew for five minutes4 ,n4 ,b4 ,the spinach may be served up as a dish with fried bread round it4 ,leg of ,lamb with ,oysters4 ,,bone the leg1 fill the cavity with light forcemeat1 and some blanched and bearded oysters pounded with it4 ,sew it up1 put over it slices of lemon1 salt1 bards of fat bacon1 and paper4 ,roast it gently1 and when it is to be served up1 glaize it1 and put a sauce round it made with oysters blanched and bearded1 stewed mushrooms1 boiled button onions1 some cullis1 and the oyster liquor they were blanched in4 ,season to the palate with cayenne and lemon juice4 ,currie4 ,,cut two young chickens into pieces1 and blanch and drain them dry2 then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock1 and stew them gently till half done4 ,then cut into slices three middling-sized onions1 and put them into a stewpan with a table spoonful of currie powder1 a quart of veal stock1 two ounces of jordan almonds blanched and pounded fine1 and boil till the onions are tender2 then rub it through a tamis sieve to the chicken1 and season to the palate with cayenne pepper1 salt1 and lemon or tamarind juice4 ,let the chickens stew till three parts done1 then pour the liquor into another stewpan1 and add three ounces of fresh butter1 a very little flour and water1 and reduce it to three gills4 ,strain it through a tamis sieve to the chickens1 and let them simmer till tender4 ,n4 ,b4 ,rabbits may be done in the same manner4 ,plain ,rice to be eaten with ,currie4 ,,pick one pound of rice1 and wash it very clean2 then have ready some boiling water and put the rice in4 ,let it simmer till three parts done1 and strain and wash it in several waters till free from slime4 ,drain it in a large hair sieve1 and when dry put it into a stewpan with some paper and the cover over it4 ,set it in a moderate oven for one hour and a half1 or longer1 if there be a greater quantity4 ,currie of ,lobster4 ,,boil lobsters till three parts done1 and pick and cut the claws and tails into good-sized pieces2 then add currie powder1 and proceed with the same directions as with the chickens1 only pound the body of the lobsters and spawn1 if any1 and add them to the almonds and other ingredients4 ,currie of ,veal4 ,,cut a piece of breast of veal into tendrons1 and fry them in a little lard till of a light colour2 then drain them dry1 add currie powder1 and proceed with the same directions as for chicken currie4 ,currie of ,mutton4 ,,take three pounds of the best end of a loin of mutton1 cut off the bone and some of the fat2 then cut the meat into small square pieces1 fry them1 and proceed with the same directions as for veal4 ,pig's ,head ,currie4 ,,take a young porker's head1 cleave it in half1 blanch and wash it1 then cut it into small thick pieces1 fry them1 and dress in the same manner as veal and mutton2 only omit the fresh butter1 as there will be a sufficient quantity of fat4 ,directions for roasting4 ,,observe that in roasting it requires a good quick fire1 but not too strong1 and the meats should be well-jointed1 trimmed neat1 and covered with paper to preserve it from being too high a colour4 ,beef and mutton should not be done too much2 veal1 pork1 and lamb1 should be done well2 and some little time before it is to be served up1 take the paper off1 sprinkle the meat with salt1 and when of a proper colour1 froth it with butter and flour4 ,large poultry to be papered and done in the same manner2 but small poultry1 such as chickens1 woodcocks1 rabbits1 wild fowls1 c4 will not require papering4 ,the time the several articles will take roasting depends upon a little practice1 as the weather and the different strengths of fires make a material alteration4 ,i have given directions for some particular roasts which require a preparation2 as for others which are served with sauces1 they may be found under their respective heads3 and for the trimmings of meat1 c4 ,i have wrote a receipt to make into soup1 or they may be put into the beef stock pot4 ,soup for a ,family4 ,,cut the particles of meat from the trimmings of different joints1 as beef1 mutton1 veal1 pork1 c4 and when done put the bones into a pot1 cover with water1 and boil them till the goodness is extracted4 ,then strain the liquor1 wash the trimmings of the vegetables1 such as turnips1 carrots1 onions1 leeks1 celery1 and a little cabbage4 ,cut all small1 put them into a pot with the above liquor and some split peas2 boil till the peas are tender1 add a little dry mint1 and rub it through a tamis cloth or sieve4 ,then season the meat with pepper and salt1 sweated down till three parts tender1 and add the pulp4 ,boil all together till the meat is done1 skim it and serve it up with fried bread in the form of dice4 ,to prepare a ,haunch of ,venison1 or ,mutton1 for roasting4 ,,take great care the venison is well hung and good4 ,wipe it1 take the skin from the top part1 and put butter and plenty of salt over it2 then put paste confined on with four or five sheets of paper braced with packthread4 ,roast it gently1 and ten minutes before it is done1 take off the paper1 let it colour gradually1 and froth it with flour and butter4 ,serve up with the venison warm currant jelly in a boat1 and some good gravy with a little red port in it in another sauce boat4 ,to roast ,woodcocks or ,snipes4 ,,take out the trail1 then roast the birds1 and ten minutes before they are done bake a toast1 put the trail into a stewpan1 with a little cullis and fresh butter1 and boil them together4 ,when the woodcocks are to be served up put the sauce over the toast1 and the woodcocks upon it4 ,n4 ,b4 ,if the woodcocks are thin roast them with a bard of bacon over4 ,to roast ,larks4 ,,take the entrails out of the birds1 wash and wipe them dry1 put them upon a lark spit1 with small thin slices of fat bacon and a piece of a vine or green sage leaf between each1 if approved2 and while roasting1 put over them crumbs of bread1 or roast them plain4 ,when they are done1 serve them up with fried breadcrumbs round them1 and melted butter in a sauce boat4 ,to fry ,breadcrumbs4 ,,rub crumbs of bread through a hair sieve1 have ready a clean frying pan1 put them into it with a piece of fresh butter1 set them over a moderate fire1 keep stirring with a wooden spoon till they are of a light brown colour1 and put them upon a plate4 ,turkeys4 ,,to be roasted with a stuffing in the breast1 and served with bread sauce in a boat4 ,rabbits4 ,,to be roasted either plain1 or a stuffing1 with the liver chopped in it1 put into the belly1 and served up with parsley and butter in a boat4 ,hares4 ,,to be dressed in the same manner as rabbits1 with stuffing2 but served up with cullis and fresh butter put over1 and warm currant jelly in a sauce boat4 ,hare roasted another way4 ,,stuff as above1 and while roasting drudge it with flour1 baste it with milk1 and so alternately till a quarter of an hour before the hare is done2 then baste it with a quarter of a pound of fresh butter put into the dripping pan4 ,serve it up with a cullis sauce and butter put over1 and currant jelly in a sauce boat4 ,n4 ,b4 ,baste it repeatedly1 as there must be a good crust over4 ,it will require three pints of warm milk for that purpose4 ,pigeons4 ,,may be roasted with a little stuffing in them1 or plain2 and served up with parsley and butter4 ,quails1 or ,ruffs and ,rees4 ,,to be roasted with bards of bacon and vine leaves over them1 with sauce in a boat made with cullis and red port in it4 ,guinea ,fowls1 ,pea ,fowls1 ,pullets1 ,chickens1 and ,turkey ,poults4 ,,to be roasted either larded or plain1 and served up with gravy under1 and bread and egg sauces in separate boats4 ,wild ,fowl4 ,,to be roasted plain1 not done too much1 and served up with onion sauce in a boat2 as also a small quantity of gravy and red port boiled together4 ,partridges and ,pheasants4 ,,to be roasted plain1 and served up with poivrade sauce hot1 and bread sauce in boats4 ,green ,geese and ,ducklings4 ,,to be roasted with pepper and salt put in the bellies1 and served with green sauce in a boat4 ,other ,geese and tame ,ducks4 ,,to be roasted with onion and sage chopped fine1 seasoned with pepper and salt put into the inside1 and served up with apple sauce in a boat4 ,to roast a ,pig4 ,,make a stuffing with chopped sage1 two eschallots1 two eggs1 breadcrumbs1 and fresh butter1 and season with pepper and salt2 put it into the belly1 sew it up1 spit it1 and rub it over with a paste brush dipped in sweet oil4 ,roast it gently1 and when done cut off the head2 then cut the body and the head in halves1 lay them on a dish1 put the stuffing with the brains into a stewpan1 add to them some good gravy1 make it boil1 and serve up the pig with the sauce under it4 ,to roast ,sweetbreads4 ,,blanch heart sweetbreads till half done1 then wash and wipe them dry1 cut off some of the pipe1 put yolk of eggs on the tops with a paste brush1 and strew fine breadcrumbs over4 ,roast them gently till done and of a nice colour1 serve them up with a toast under and melted butter poured over1 together with some cullis sauce round4 ,to roast ,ribs of ,beef4 ,,bone the beef1 roll it round like a fillet of veal1 put a good stuffing in the center1 bind it tight1 roast it gently1 and serve it up with brown oyster sauce round it4 ,fillet of ,veal4 ,,to be done in the same manner as the above1 with white oyster or cullis sauce round4 ,observations on ,meat and ,poultry4 ,,meats to be preferred when of a good fatness and the lean appears juicy1 but not particularly streaked with fat1 as it then frequently happens to eat hard4 ,when the season will permit let it hang for a week1 and not more1 as ,i have found that period bring it to its best state4 ,poultry1 likewise1 should be chosen tolerably fat and of a soft grain4 ,let them hang three or four days1 which will add to their better eating2 except woodcocks1 snipes1 larks1 or pigs1 which should be dressed fresh4 ,be particular that the poultry are trussed very neat4 ,stuffing for ,turkies1 ,hares1 ,veal1 c4 ,,chop very fine beef suet1 parsley1 thyme1 eschallots1 a very small quantity of marjoram1 savory1 basil1 and lemon peel1 with grated nutmeg1 two eggs 7or milk71 pepper1 salt1 and an anchovie chopped 7if approved74 ,mix all well together4 ,gravy for ,roast ,meat1 ,steaks1 and ,poultry4 ,,cut slices of chuck beef1 veal1 and lean ham2 pare onions1 turnips1 a carrot1 and cut them with celery2 then add a bunch of parsley and thyme1 a few whole pepper1 and a little mace4 ,put all the ingredients into a stewpan1 set them over a moderate fire1 sweat down till the liquor becomes of a light brown colour1 and be careful not to let it burn4 ,discharge it with water or beef stock1 season to the palate with salt1 and1 if required1 add a little liquid of colour4 ,let it simmer till the meat is perfectly done1 skim it free from fat1 and strain it through a tamis cloth4 ,peloe of ,rice4 ,,wash1 pick1 and dress1 in the same manner as the directions for plain rice1 observing only1 that1 before it is to be set in the oven1 add a little pounded mace with the rice2 and put into a stewpan a chicken half boiled and a piece of pickle pork three parts boiled1 and cover with the rice4 ,when it is to be served up1 put the fowl and pork at the bottom of the dish1 the rice over1 and garnish with boiled or fried button onions and halves of hard eggs1 which should be hot4 ,peloe of ,rice another way4 ,,wash and pick two pounds of rice1 boil it in plenty of water till half done1 with a dozen of whole cardamum seeds2 then drain it1 pick out the seeds1 put the rice into a stewpan1 with three quarters of a pound of fresh butter and some pounded mace1 and salt to the palate4 ,take a loin of house lamb or some fresh pork cut into small pieces2 put them into a frying-pan1 add cinnamon1 cloves1 cummin and cardamum seeds1 a small quantity of each pounded and sifted1 with a bit of butter and some cayenne pepper1 and fry the meat till half done4 ,then take two bay leaves1 four good-sized onions sliced1 and add to them a pint and a half of veal stock4 ,boil them till tender and rub them through a tamis cloth or sieve2 then boil the liquor over a fire till it is reduced to half a pint1 add it to the fried meat and spices1 together with some peeled button onions boiled4 ,then put some of the rice at the bottom of another stewpan1 then a layer of meat and onions on the rice1 and so on alternately till the whole is put in4 ,cover the pan close1 set it in a moderately heated oven for two hours and a half1 and when it is to be served up turn the rice out carefully on a dish4 ,timbol of ,rice4 ,,pick1 wash1 and parboil the rice2 then strain it1 put it into a stewpan with a little oiled butter and yolk of egg4 ,simmer it gently till tender2 then fill an oval tin mould with the rice1 press it down close1 take the shape out of the mould1 wash it lightly with a paste brush with yolk of egg1 and set it in a quick oven4 ,when it is a good colour cut a square piece out of the top1 scoop out the inside1 and fill the cavity with fricassee of chickens1 or any thing else you please4 ,petit ,patties of ,chicken and ,ham4 ,,sheet the pans with puff paste1 and put a bit of crumb of bread the bigness of a dice in each2 then cover them with more paste1 trim round the pan1 wash the tops of the paste with egg1 and bake the patties of a light colour4 ,when they are to be served up take out the bread1 have ready the white meat of dressed fowl1 lean ham1 an eschallot chopped fine1 a spoonful of consum of veal1 a little cream1 flour1 salt1 cayenne1 and lemon juice1 a small quantity of each4 ,mix all the ingredients together over a fire1 boil them for five minutes1 fill the patties with it1 and serve them up very hot4 ,patties of ,lobsters or ,oysters4 ,,bake patties as before directed1 fill them with lobsters or oysters chopped1 add to them a little strong consum of veal1 a small quantity of flour1 lemon juice1 cayenne pepper1 a bit of lemon peel1 an eschallot chopped fine1 an anchovie rubbed through a sieve1 and mixed over a fire for five minutes4 ,n4 ,b4 ,the lobsters or oysters are to be half boiled before they are chopped4 ,forcemeat ,patties4 ,,sheet the pans as for chicken patties1 but instead of bits of bread fill them with a light forcemeat well-seasoned4 ,cover and bake them1 and serve them up with a little cullis added to the forcemeat4 ,pulpton of ,chicken1 ,rabbits1 c4 ,,take veal suet or beef marrow1 chop it1 put it into a stewpan over a fire till melted1 and when lukewarm mix it to some flour with a little water into a paste4 ,knead it well1 and rub fresh butter round the inside of a mould of any shape1 and strew vermicelli upon the butter4 ,then sheet the mould over the vermicelli with the paste rolled of the thickness of half an inch1 and within the paste put a layer of chicken1 slices of sweetbread1 mushrooms1 artichoke bottoms1 truffles1 and morells2 after which put a little light forcemeat round with a paste over1 close it well1 egg1 and bake it gently4 ,when to be served up1 turn it out of the mould1 make a little hole in the top1 and put into it a good cullis4 ,n4 ,b4 ,cut the chicken in pieces and blanch them2 the sweetbreads1 truffles1 and morels to be blanched1 and afterwards season with pepper and salt4 ,fishmeagre ,pie4 ,,bone and cut into pieces a male carp2 make it into a forcemeat with some of the roe1 parsley1 thyme1 eschallots chopped very fine1 a quarter of a pound of fresh butter1 pepper1 salt1 a little beaten spice1 half a pint of cream1 four eggs1 and crumb of french bread4 ,afterwards take pieces of eel1 salmon1 and skate1 pass them with sweet herbs1 pepper1 salt1 lemon juice1 and a bit of butter4 ,when they are cold1 put some of the forcemeat at the bottom of a deep dish1 and mix with the fish some stewed mushrooms1 button onions1 truffles and morells blanched1 and the roe cut into pieces1 and put them into the dish with more forcemeat round the top2 then cover with puff paste1 ornament with leaves of paste1 egg it1 and bake it4 ,when it is to be served up cut a small hole in the center of the top1 and add a good cullis4 ,raised ,ham ,pie1 with ,directions for making a raised ,crust4 ,,take water boiling hot1 put a piece of fresh butter into it1 and mix it with flour into a paste1 and as it gets cold knead it several times1 taking care it is of a good consistence but not too stiff1 and then raise it into any shape you please4 ,have ready part of a ham boiled till half done1 trim it to the shape of the crust1 which must be big enough to put some light forcemeat at the bottom and round the ham when in the pie4 ,cover it with the same kind of paste1 pinch round the top1 and egg and ornament it4 ,just before it is set in the oven add half a pint of madeira wine1 bake it gently for four hours1 and when it is to be served up add some good cullis1 but be careful it is not too salt4 ,raised ,chicken ,pie4 ,,cut chicken into pieces1 and put them into a stewpan1 either blanched or not1 with a bit of fresh butter1 lemon juice1 pepper and salt1 parsley1 thyme1 eschallots chopped very fine1 and a little pounded mace4 ,when the chicken are half done put them on a dish1 and when cold raise the crust1 put light forcemeat at the bottom1 the chicken upon it1 and more forcemeat round the top4 ,cover1 bake gently1 and when served up1 cut off the lid1 and add a ragout of sweetbreads1 cocks combs1 c4 c4 ,n4 ,b4 ,rabbits and veal may be done in the same manner2 as also pigeons1 but they are to be put into the crust whole4 ,flat ,chicken ,pie 7or ,tourte74 ,,cut chicken into pieces1 blanch them1 and season with pepper and salt2 then put a light forcemeat at the bottom of a deep dish1 and upon it some of the chicken1 some slices of throat sweetbreads seasoned1 some stewed mushrooms1 truffles and morells1 and upon them the remainder of the chicken4 ,cover it with a puff paste1 then egg and ornament the top with leaves of paste of the same kind1 bake it of a nice colour1 and when it is to be served up put into it a good cullis4 ,n4 ,b4 ,the chicken may be passed with sweet herbs1 c4 and when cold put into the dish as above4 ,rabbits also may be done in the same manner4 ,pigeon ,pie4 ,,wash the pigeons in cold water and wipe them dry2 then put into a deep dish a rump steak cut into pieces1 beat with a chopper1 and seasoned with pepper and salt1 and upon it the pigeons with the liver1 c4 seasoned4 ,add also some yolk of hard eggs1 cover it with puff paste1 egg and ornament it with small leaves1 bake it1 and add some cullis4 ,raised ,turkey ,pie with a ,tongue4 ,,bone a turkey1 and have ready a boiled pickled tongue2 pare the principal part1 put it into the center of the turkey with some light forcemeat well-seasoned1 and some slices of throat sweetbreads4 ,sew it up1 and put it into boiling water for ten minutes4 ,then make a crust with raised paste big enough to receive the turkey1 which1 when cold1 put in with bards of fat bacon upon it and forcemeat at the bottom of the crust2 then cover and ornament it as a raised chicken pie1 and bake it4 ,when it is to be served up1 take off the lid and the bards of bacon1 glaize the breast lightly1 and add a cullis or green truffle sauce4 ,n4 ,b4 ,pullets1 chickens1 partridges1 and pheasants1 may be done in the same manner2 but instead of the tongue put in whole green truffles pared1 and some truffles pounded with the forcemeat1 and when served up1 add a good cullis4 ,or1 instead of a raised crust1 they may be put in a dish and covered with puff paste1 c4 ,raised ,macaroni ,pie4 ,,raise a crust and ornament and bake it1 and when it is to be served up have ready some hot macaroni stewed and a white fricassee of chicken in separate stewpans4 ,put them alternately into the pie1 strew a little grated parmezan cheese over it1 put a slip of paper round the edge of the pie to prevent from burning1 and colour the cheese with a salamander4 ,raised ,beef ,steak ,pie4 ,,take prime steaks of a rump of beef1 cut the skin from the fat1 beat the steaks with a chopper1 cut them into middling-sized pieces1 then pass them with a bit of fresh butter1 pepper1 salt1 lemon juice1 and eschallots chopped1 and when they are half done put them into a dish till cold4 ,blanch oysters1 strain them1 and preserve the liquor2 then raise a crust1 put a layer of steak at the bottom1 some oysters upon it1 and so alternately2 cover the pie1 ornament and bake it4 ,when it is to be served up put into it a good cullis1 with the oyster liquor and some ketchup mixed with it4 ,n4 ,b4 ,in the same manner put steaks and oysters into a deep dish1 and cover them with puff paste4 ,veal ,pie4 ,,cut the best end of a loin of veal into thin chops1 take off part of the bone and some of the fat from the kidney1 season with pepper and salt1 put them into a deep dish with yolks of boiled eggs1 cover with puff paste1 egg and ornament with leaves1 bake it1 and when it is to be served up1 put into it some good consum4 ,pork ,pie4 ,,take a piece of loin of pork with the rind and part of the under bone cut off2 then cut into chops1 season them with pepper and salt1 cover them with puff paste1 bake the pie1 and when it is to be served up put into it cullis1 with the essence of two onions and a little mustard mixed with it4 ,n4 ,b4 ,i have directed puff paste to be used for meat pies1 it having the best appearance when baked2 but there is another mode which may be thought preferable2 and which is1 to mix together half a pound of sifted flour1 six ounces of fresh butter1 the yolks and whites of two eggs well beaten1 and a little milk and salt2 then knead it well4 ,eel ,pie4 ,,skin and clean the eels1 cut them into pieces of two inches long1 pass them with chopped parsley and eschallots1 a little grated nutmeg1 pepper1 salt1 and lemon juice1 for five minutes2 then put a little light forcemeat at the bottom of a deep dish1 put the eels over it1 cover with puff paste1 bake it1 and put into it some benshamelle or cullis4 ,mutton ,pie4 ,,take off the bone from part of a loin of mutton1 cut it into chops1 and season with pepper and salt4 ,then put into a deep dish a layer of chops1 and upon them some slices of peeled potatoes 7and if approved1 some thin slices of onions72 put the remaining chops over1 cover with puff paste1 bake it1 and add some cullis4 ,or1 the chops may be passed with sweet herbs1 c4 and when cold put into small or large raised crusts with the above vegetables1 and when baked add some cullis4 ,sea ,pie4 ,,take small pieces of salt beef and pickle pork1 veal and mutton chops1 a goose or a duck cut into pieces1 onions and potatoes cut into thick slices1 and season with a little salt and plenty of pepper4 ,make a paste with beef suet chopped fine1 some flour and water2 knead them well together1 then roll out the paste1 sheet a large bowl with it1 put into it the above ingredients alternately2 cover it with the paste1 put a cloth over1 and boil four hours4 ,when it is to be served up take off the cloth1 make a little hole in the top1 and add a good consum4 ,rissoles4 ,,cut into small slips breast of fowl1 lean ham1 pickle cucumbers1 and anchovies2 add to them consum1 cayenne pepper1 breadcrumbs1 and raw yolk of egg4 ,simmer them over a fire for five minutes1 and be careful not to let the mixture burn4 ,then put the mixture on a plate1 and when cold1 cut into pieces1 and dip them in yolk of raw egg1 afterwards in fine breadcrumbs1 and mould them with the hands into what form you please4 ,have ready boiling lard1 fry them of a nice colour1 drain them dry1 and serve them up with fried parsley under4 ,to fry ,parsley4 ,,take fresh gathered parsley1 pick1 wash1 and drain it very dry with a cloth4 ,have ready clean boiling lard1 put the parsley into it1 keep stirring with a skimmer1 and when a little crisp1 take it out1 put it on a drainer1 and strew salt over4 ,puffs with ,chicken1 c4 ,,chop breast of fowl1 lean ham1 and half an anchovie2 then add a small quantity of parsley1 lemon peel1 and eschallots1 cut very fine1 with a little cayenne and pounded mace4 ,put them into a stewpan with a ragout spoonful of benshamelle1 set them over a fire for five minutes2 then put the mixture on a plate1 and when cold roll out puff paste thin1 cut it into square pieces1 put some of the mixture on them1 fold the paste1 run a jagger iron round to make them in form of a puff1 fry them in boiling lard1 and serve them up with fried parsley under4 ,wings and ,legs of ,fowls with ,colours4 ,,cut the legs from a good-sized fowl and the wings as large as possible1 leaving no breast bone2 then fill the cavities with light forcemeat1 sew them up neat1 blanch them1 drain them dry1 wash the tops with raw white of egg1 and lay a small quantity of forcemeat on it1 and work a sprig with slips of lean ham and white and yellow omlets of eggs4 ,then put them into a stewpan with a little stock1 cover the pan close1 and stew them gently till done and the liquor nearly reduced4 ,when they are to be served up1 put under a cullis boiled almost to a glaize4 ,n4 ,b4 ,they may be done in the same manner and served up cold2 or put round them savory jelly1 instead of cullis1 for an ornamental supper4 ,wings and ,legs larded and glaized4 ,,cut the wings and legs and force them as before directed1 then lard very neat and blanch them1 and stew them with a little stock4 ,when they are to be served up1 glaize the larding1 and put under a strong cullis1 or sorrel sauce1 or benshamelle4 ,n4 ,b4 ,they may be done likewise in the above manner1 and served up cold for a ball supper4 ,fowl a la ,menehout4 ,,take the bones out of the legs and wings1 and draw them in2 then split the fowl from the top to the bottom of the back1 skewer it down close1 pass it with chopped parsley1 thyme1 and eschallots1 pepper1 salt1 and lemon juice4 ,when three parts done put it on a dish1 and when cold wash it with yolk of egg with a paste brush1 strew breadcrumbs over1 and broil gently till done and of a light brown colour4 ,serve it up with a cullis sauce under1 with ketchup and lemon-pickle mixed in it4 ,pulled ,chicken 7or ,turkey74 ,,boil a fowl till three parts done1 and let it stand till cold2 then take off the skin1 cut the white meat into slips1 put them into a stewpan1 add a little cream1 a very small quantity of grated lemon-peel and pounded mace1 cayenne1 salt1 one eschallot chopped1 a little lemon juice1 and a spoonful of consum2 thicken with a little flour and water1 simmer it over a fire ten minutes1 during which time score the legs and rump1 season them with pepper and salt1 broil them of a good colour1 and serve them up over the pulled chicken4 ,another ,way4 ,,cut the fowl as above1 and add to it some benshamelle2 or1 instead of thickening with flour and water as the above1 add1 five minutes before it is to be served up1 a leason of two eggs4 ,pullet a la ,memorancy4 ,,bone it1 leaving the legs and wings on2 then season the inside with pepper1 salt1 and beaten spice4 ,put a light forcemeat into it1 sew it up1 truss it as for roasting1 set it with hot water1 lard it neat1 and roast it gently with a veal caul over4 ,when it is done1 take off the caul1 glaize the larding1 and serve it up with white ragooed sweetbreads round it1 or with strong cullis or plain benshamelle4 ,chickens with ,lemon ,sauce4 ,,boil two chickens as white as possible1 or braise them with bards of bacon over them2 and when they are done wipe them dry and pour the sauce over4 ,to make ,lemon ,sauce4 ,,pare two lemons and cut them into very small pieces in the form of dice2 then take the liver and scalded parsley chopped1 put them into a stewpan1 add some boiling benshamelle and a little melted butter1 and simmer over a fire for two minutes4 ,fricassee of ,chickens or ,rabbits 7white74 ,,cut them into pieces and blanch and drain them dry2 then put them into a stewpan with a little veal stock1 a blade of mace1 and a middling-sized whole onion4 ,stew them gently till three parts done2 then add slices of blanched throat sweetbreads1 stewed white button mushrooms1 egg balls1 and pieces of artichoke bottoms4 ,when they are all nearly stewed1 season with salt and a little lemon juice1 add a leason of three eggs1 simmer it over a fire for five minutes1 taking care not to let it curdle1 and serve it up very hot1 with the mace and onion taken out4 ,n4 ,b4 ,instead of a leason1 the stock it is stewed in may be almost reduced1 and a benshamelle added with the sweetbreads1 mushrooms1 c4 ,chickens or ,turkies with ,celery4 ,,boil or braise them1 and when they are to be served up wipe them dry1 and pour over them white celery sauce4 ,or they may be served with brown celery sauce under them1 and the breast of the poultry glaized4 ,see ,celery ,sauce1 white and brown4 ,turkies1 ,pullets1 or ,chickens1 with ,oyster ,sauce4 ,,boil them1 wipe them dry1 and when they are to be served up pour over them white oyster sauce4 ,to make white ,oyster ,sauce4 ,,blanch large oysters till half done1 and strain and preserve the liquor2 then beard and wash them1 and put the liquor1 free from sediment1 into a stewpan4 ,add to it two ounces of fresh butter1 half a pint of good cream1 a piece of lemon peel1 and a blade of mace2 put it over a fire1 and when it nearly boils add mixed flour and water to thicken it properly4 ,season to the palate with lemon juice1 salt1 and a little cayenne pepper if approved2 then strain it through a fine hair sieve to the oysters1 and boil them gently five minutes4 ,n4 ,b4 ,in the same manner may be done stewed oysters for dishes1 only serve them up with sippets of bread round4 ,chickens with ,peas4 ,,truss them as for boiling1 blanch them five minutes1 and wash them clean2 then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them4 ,when they are to be served up wipe them dry1 glaize the tops lightly1 and put pea sauce under4 ,another way to stew ,chickens with ,peas4 ,,cut the chickens into pieces1 blanch and drain them dry1 and put them into a stewpan with a little veal stock2 then stew them till tender and the liquor almost reduced4 ,when they are to be served up1 put them on a dish1 and the peas sauce over4 ,fricassee of ,chickens or ,rabbits 7brown74 ,,cut the chickens into pieces1 and fry them in a little lard till of a light brown colour2 then drain them with a cloth very dry2 after which put them into a stewpan1 add button mushrooms stewed1 pieces of artichoke bottoms1 blanched truffles1 morells1 egg balls1 and some good-seasoned cullis4 ,set them over a moderate fire1 stew them gently till done1 and serve up with fried oysters round them4 ,to fry ,oysters for a ,dish4 ,,open twenty-four large oysters1 blanch them with their own liquor1 and when three parts done strain them1 and preserve the liquor2 then wash and let them drain4 ,in the meanwhile make a batter with four table spoonfuls of flour1 two eggs1 a little pepper and salt1 and their liquor4 ,beat it well with a wooden spoon or a whisk for five minutes4 ,put the oysters into the batter1 mix them lightly1 and have ready boiling lard4 ,take the oysters out singly with a fork1 put them into the lard1 and fry them of a nice brown colour4 ,then put them on a drainer1 strew over a small quantity of salt1 and serve them up4 ,if they are for a dish put fried parsley under them1 or stewed spinach4 ,directions for ,poultry1 c4 plain boiled4 ,,let it be observed that turkies1 chickens1 and meats1 intended to be plain boiled1 should be soaked in cold water1 and put afterwards into plenty of boiling pump water1 kept skimmed and preserved as white as possible4 ,the time they will take dressing depends on a little practice1 as in roasting4 ,be particular in trimming the meats neat1 and in trussing the poultry4 ,the carving1 likewise1 should be carefully attended to1 which is frequently expressed by the phrase of cutting into pieces4 ,jugged ,hare4 ,,case the hare1 cut off the shoulders and legs1 and the back into three pieces4 ,daub them well with fat bacon1 and put them into a stewpot with the trimmings4 ,add to them allspice1 mace1 whole pepper1 a little of each2 a small clove of garlick1 three onions1 two bay leaves1 parsley1 thyme1 and savory1 tied together in a small bunch2 a quart of veal stock1 three gills of red port2 and simmer them over a fire till three parts done4 ,then take out the shoulders1 legs1 and back2 put them into another stewpan1 strain the liquor to them1 and add some passed flour and butter to thicken it a little4 ,let it stew till tender1 skim it free from fat1 season with cayenne1 salt1 and lemon juice1 and serve it up in a deep dish4 ,glaized ,hare4 ,,case the hare1 bone it as whole as possible1 wash it1 and fill the inside with light forcemeat2 then sew it up1 and truss it as for roasting4 ,lard the back with bacon1 the same as a fricando veal2 cover it with a veal caul1 and roast it very gently4 ,when it is to be served up1 take off the caul1 glaize the larding1 and put strong cullis1 with a gill of red port boiled with it1 under the hare4 ,duck aux ,naves4 ,,bone a tame duck as whole as possible1 and season the inside with beaten spices1 pepper1 and salt2 then draw in the legs and wings1 and fill the inside with light forcemeat4 ,sew it up1 braise it in a pint of veal stock1 cover it with white paper and the cover of the stewpan4 ,let it stew gently till tender1 and the liquor almost reduced4 ,when it is to be served up glaize the breast1 and pour the sauce round it1 which is to be made with turnips cut into shapes as for haricot2 afterwards to be put into a stewpan and sweated with a bit of fresh butter till three parts done2 then add a good cullis and the essence in which the duck was braised4 ,when it boils1 skim free from fat1 season to the palate1 and stew the turnips till done4 ,a ,duck with ,cucumbers4 ,,the duck to be boned1 braised1 and served up in the same manner as the above1 but instead of turnips put cucumber sauce1 or peas1 as for veal tendrons4 ,a ,duck a la ,benshamelle4 ,,bone1 braise1 and glaize the duck as mentioned in the preceding article1 and when it is to be served up put a sauce round it made with heads of sprue grass boiled in a little veal stock1 and when tender rub them through a tamis4 ,add the pulp to a small quantity of benshamelle1 boil them together for five minutes1 and let the sauce be very white and strong4 ,hashed ,mutton for a ,dish4 ,,take mutton ready dressed1 cut it into thin slices1 put them into a stewpan with slices of pickle cucumbers1 or walnuts1 or onions2 then make a sauce with chopped eschallots or onions passed with a bit of fresh butter over a slow fire till three parts done2 after which add a pint of veal stock1 or gravy1 and a little ketchup4 ,boil it ten minutes1 season to the palate with cayenne pepper and salt2 then strain it to the mutton1 let it stew gently till thoroughly hot1 and add a small quantity of liquid of colour4 ,n4 ,b4 ,in the same manner may be done beef2 and when it is to be served up put the bones 7which are to be seasoned with pepper and salt1 and grilled7 over the hash4 ,hashed ,venison4 ,,take the part least done of ready-dressed venison1 cut it in slices1 and put them into a stewpan2 then pass a bit of fresh butter and flour and chopped eschallots over a slow fire for ten minutes1 and add to them half a pint of red port1 a pint and a half of veal stock1 its own gravy1 if any1 a little piece of lemon peel1 cayenne pepper1 salt1 and lemon juice4 ,season to the palate1 boil all together a quarter of an hour1 and strain it to the venison4 ,let it simmer gently till thoroughly hot4 ,n4 ,b4 ,the venison should not be put into the liquor above ten minutes before it is to be served up1 by reason of the fat dissolving too much4 ,hashed ,fowls4 ,,cut into pieces 7very neat7 ready-dressed fowls1 turkies1 or rabbits1 and put them into a stewpan2 then make a thickening with a bit of fresh butter1 flour1 and chopped eschallots or onions mixed over a slow fire4 ,discharge it with veal stock1 add a little lemon pickle and ketchup1 season to the palate1 put a small quantity of liquid of colour1 boil for ten minutes1 strain to the poultry1 and let it stew gently4 ,when served up1 there may be put a few pieces of the fowl grilled round it4 ,n4 ,b4 ,instead of the thickening and veal stock1 may be added cullis with lemon pickle and ketchup4 ,hashed ,hare1 ,wild ,fowl1 ,pheasants1 or ,partridges4 ,,cut the poultry into neat pieces1 put them into a stewpan1 and add a liquor made in the same manner as for venison2 or put cullis and red port with their own gravy4 ,broiled ,beef ,steaks4 ,,take a small fat rump of beef1 and cut off the fillet and the first two or three steaks2 then cut the remainder into steaks also1 and cut the skin from the fat4 ,beat them with a chopper1 and season with pepper and salt just before they are to be put on the gridiron1 which should be well cleaned1 and the steaks frequently turned4 ,when they are done according to desire1 serve them up on a hot dish with a little gravy under1 some scraped horseradish1 chopped eschallots1 and pickles1 on small plates1 and oyster sauce in a sauce boat1 or with slices of onions dipped in batter and fried4 ,n4 ,b4 ,the fillet and outside steaks of the rump may be made into a pudding1 in order to have prime steaks for broiling4 ,beef ,steak ,pudding4 ,,take flour1 chopped suet1 some milk1 a little salt1 and one egg1 and mix them well together4 ,roll out the paste of half an inch thick1 and sheet a bason or a bowl with it4 ,then trim the skin from the meat1 beat the steaks well with a chopper1 cut them into middling-sized pieces1 season with pepper and salt1 put them into the bason with blanched oysters and slices of potatoes alternately 7or slices of onions1 if approved74 ,cover the top with paste1 and tie a cloth over the bason4 ,boil the pudding 7if of a middling size7 two hours2 and when it is to be served up put into it a little cullis and ketchup4 ,oyster ,sauce for ,beef ,steaks4 ,,blanch a pint of oysters1 and preserve their liquor2 then wash and beard them1 and put their liquor into a stewpan with india soy and ketchup1 a small quantity of each1 and a quarter of a pound of fresh butter4 ,set them over a fire1 and when nearly boiling thicken with flour and water2 season to the palate with a little cayenne pepper1 salt1 and lemon juice2 strain it to the oysters1 and stew them gently five minutes4 ,to dress ,mutton1 ,lamb1 or ,pork ,chops in a plain ,manner4 ,,cut a loin of mutton1 lamb1 or pork1 into chops of a middling thickness2 beat them with a chopper1 trim off a sufficient quantity of the bone and fat2 then season with pepper and salt1 broil them over a clear moderate fire1 and serve them up very hot with gravy4 ,n4 ,b4 ,lamb chops may have stewed spinach or fried parsley underneath4 ,to dress ,veal ,cutlets4 ,,beat the cutlets with a chopper1 and cut them into middling-sized pieces2 then strew on each side of them a mixture of breadcrumbs1 chopped parsley and thyme1 grated nutmeg1 pepper and salt1 and broil them over a clear fire till done and of a nice colour4 ,serve them up with cullis sauce and ketchup in it1 or stewed mushrooms and cullis4 ,rashers of broiled bacon and fried oysters 7a few of each if approved7 may be put round the cutlets or chops1 which may be done in the same manner4 ,minced ,veal for a ,dish4 ,,cut into small pieces ready dressed veal1 put it into a stewpan1 add to it a very small quantity of grated lemon peel and a little benshamelle2 season to the palate with cayenne pepper1 lemon juice1 and salt2 stew the veal gently ten minutes1 and serve it up with sippets of bread round it either fried or plain4 ,minced ,veal another way4 ,,add to the veal a little stock1 one eschallot chopped fine1 some grated nutmeg and grated lemon peel1 a very small quantity of each4 ,season with cayenne pepper1 lemon juice1 and salt4 ,let it stew ten minutes1 and just before it is to be served up add a leason of two eggs and cream1 simmer them together five minutes1 and be careful it does not burn nor curdle4 ,sippets of bread1 likewise1 to be placed round4 ,partridges or ,pheasants au ,choux4 ,,bone the birds1 put into them some light forcemeat well-seasoned2 sew them up1 blanch and wipe them dry1 and braise them in a pint of stock till tender4 ,after which cut two savoys into quarters and boil them till a fourth part done2 then squeeze them and tie round with twine1 put them into a stewpan1 add a pint of stock1 and boil them gently till done4 ,then take the savoys out1 cut off the strings1 put the birds into the center of a dish1 the savoys round them1 and set the dish in an oven or in a warm place covered over4 ,then mix the two liquors together1 season to the palate with pepper1 salt1 and lemon juice4 ,make it of a proper thickness with flour and water1 boil it till three parts reduced1 add a little colour and strain it4 ,when the birds are to be served up glaize their breasts lightly1 and put the sauce over the savoys4 ,partridges or ,pheasants with ,truffles4 ,,bone the birds1 and force and braise them in a small quantity of stock4 ,when they are to be served up glaize the breasts lightly1 and put green truffle sauce round them1 with the essence of the birds mixed in it4 ,turkey with ,truffles4 ,,truss the turkey as for boiling1 put some light forcemeat with truffles pounded with it into the cavity near the breast1 and secure it from falling out4 ,then put slices of lemon1 some salt1 and bards of fat bacon on the breast1 and white paper over it bound on with packthread1 and roast gently 7if a good-sized turkey7 one hour and a half4 ,when it is to be served up1 take off the paper1 glaize the breast1 and put the truffle sauce round the turkey4 ,n4 ,b4 ,in the same manner may be done pullets or chickens4 ,truffle ,sauce for ,turkies1 c4 ,,put green truffles into water1 clean them well with a hard brush1 cut the outside paring thinly off1 trim them into shapes or round1 put the trimmings into a marble mortar1 pound them1 and add to the forcemeat which is to be put into the cavity near the breast of the turkey4 ,then put the truffles into a stewpan with a pint of beef stock1 stew them gently1 and when the liquor is almost reduced add some cullis well-seasoned4 ,turkey with ,chesnuts4 ,,truss the turkey as for boiling1 stuff it with light forcemeat and ,spanish chesnuts whole1 and paper and roast it as a turkey with truffles4 ,when it is to be served up1 glaize the breast and put chesnut sauce round it1 made with good cullis and chesnuts1 which should be boiled till half done1 and then roasted in a frying pan till wholly done2 after which let them be peeled and put into the cullis five minutes before the turkey is served up4 ,turkey with ,ragout4 ,,stuff it in the plain way1 boil it1 and when it is to be served up put over the following sauce3--,take slices of throat sweetbreads blanched1 white button mushrooms stewed1 artichoke bottoms boiled till half done and cut in halves1 cocks combs boiled till done1 a few egg balls scalded2 add a good benshamelle1 and stew them gently for ten minutes4 ,or1 instead of benshamelle1 there may be put to the above ingredients half a pint of veal stock1 and let them all be boiled ten minutes2 then add a leason of three eggs and cream1 simmer them together five minutes more1 and season with salt1 lemon juice1 and cayenne pepper4 ,rabbits with ,onions4 ,,boil them as white as possible1 and when they are to be served up1 wipe them dry and put over onion sauce1 made thus3--,take mild onions peeled1 and boiled till three parts done2 then squeeze and chop them but not too small2 add a bit of fresh butter1 a little salt and flour1 a sufficient quantity of cream to mix them1 and a little white ground pepper1 if approved4 ,let the sauce be of a good thickness1 and simmered over a slow fire for ten minutes4 ,glaized ,sweetbreads4 ,,lard very neat two heart sweetbreads1 then blanch and braise or roast them2 and when they are to be served up1 glaize the top part1 and put stewed endive under them4 ,matelote of ,rabbits4 ,,cut them into pieces and blanch and wash them2 then put them into a stewpan with a gill of water1 cover close and preserve them as white as possible4 ,when they are nearly done and the liquor almost reduced1 which should not be of any colour1 add half a pint of good benshamelle1 a few whole boiled cocks combs1 pickle cucumbers1 ham1 tongue1 omlets of eggs 7the same as for garnishing7 cut into small squares1 and a few stewed button mushrooms4 ,stew them together for ten minutes1 and serve the matelote up directly4 ,sweetbreads en ,erison4 ,,to be done in the same manner as neck of veal1 which see4 ,stewed ,giblets plain4 ,,cut two pair of scalded goose giblets into pieces of two inches long2 then blanch them1 trim the bones from the ends1 and wash the giblets2 after which drain them dry1 put them into a stewpan with half a pint of stock1 cover the pan close1 simmer over a slow fire till three parts done and the liquor nearly reduced1 then add good-seasoned cullis1 and stew them till tender4 ,stewed ,giblets with ,peas4 ,,proceed as with the above1 except1 instead of plain cullis1 take a pint of shelled young green peas1 and sweat them till three parts done with a bit of fresh butter and a little salt2 then add some cullis1 put them to the giblets1 and stew them till tender4 ,if requisite put a little liquid of colour4 ,green ,truffles for a ,dish4 ,,well clean two pounds of green truffles2 then put them into a stewpan with half a pint of stock1 a gill of red port1 and a little salt1 and boil them gently half an hour4 ,when they are to be served up1 drain them dry and put them into a folded napkin4 ,they are to be eaten with cold fresh butter1 or with oil1 vinegar1 and cayenne pepper4 ,n4 ,b4 ,the liquor they were boiled in may be made into a cullis1 and put into different sauces1 such as haricot1 ragout1 or celery1 c4 ,rabbits en ,gallentine for a ,dish4 ,,bone two rabbits1 lay them flat1 put a little light forcemeat upon them1 and slips of lean ham1 breast of fowl1 and omlets of eggs white and yellow1 the same as for garnishing4 ,roll the rabbits up tight and sew them1 lard the top part with slips of fat bacon very neat1 and blanch and braise them4 ,when they are to be served up glaize the larding1 and put good cullis under them4 ,ham braised4 ,,take a mellow smoked ham perfectly clean2 then well trim and put it into a braising pan2 after which1 add to it four quarts of water1 a bottle of madeira wine1 and a few bay leaves4 ,cover the pan close1 and simmer the ham over a moderate fire till very tender4 ,then wipe it quite dry1 take off the rind1 glaize the top part1 and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other4 ,n4 ,b4 ,hams may be plain boiled and served up in the same manner4 ,pickled tongues may be stuffed with marrow and boiled1 then peeled1 and served up with the above vegetables and in the same manner4 ,jerusalem ,artichokes stewed4 ,,pare and cut them into halves1 boil them in a little consum till nearly done and the liquor almost reduced2 then add a bit of fresh butter1 salt1 flour1 and cream1 a small quantity of each4 ,set them over a fire for five minutes1 and serve them up with fried bread round4 ,jerusalem ,artichokes another way4 ,,pare and cut them into shapes as for haricot1 and fry them in boiling-hot lard till of a light brown colour2 then drain them dry1 put them into a stewpan1 and add a little strong cullis with a small quantity of vinegar and mustard mixed in it4 ,serve them up with fried bread round4 ,mashed ,potatoes4 ,,pare and steam or boil floury potatoes1 and mash them with a wooden spoon2 then add a bit of fresh butter1 a little salt1 and some milk or cream4 ,mix them well together over a fire for five minutes1 then put them in the center of a dish1 make them smooth1 chequer the top with the back of a knife1 and put some whole potatoes round if approved4 ,serve them up very hot1 but be careful the mash is not too thin1 and preserve them as white as possible4 ,n4 ,b4 ,the same mash may be put into scollop shells and coloured with a salamander2 or the mash may be mixed with yolk of egg1 then moulded with the hands into round balls1 and fried in boiling lard4 ,cauliflower with ,parmezan ,cheese4 ,,cut off the leaves and stalk1 boil it in salt and water till nearly done1 and drain till dry4 ,have ready a dish with fried bread dipped in white of raw egg1 and put round the rim4 ,set the flower in the center of the dish1 and pour over it a sauce made with boiling-hot benshamelle1 and1 three minutes before it is to be put over the cauliflower1 add grated parmezan cheese4 ,cauliflower a la ,sauce4 ,,boil the flower1 and either serve it up whole or in pieces1 placed round each other in a dish4 ,the sauce over it to be boiling hot and of a good thickness1 made with strong cullis1 a little vinegar1 and fresh butter mixed together4 ,n4 ,b4 ,broccoli may be done in the same manner4 ,cauliflower a la ,cream4 ,,boil the flower and pour over it the following sauce3--,take a gill of consum and a table spoonful of vinegar1 which put into a stewpan and set over a fire till hot1 and five minutes before it is to be sent to table add a leason of two eggs and a gill of cream4 ,stewed ,artichoke ,bottoms4 ,,boil six artichokes till half done2 then take the leaves and choke away1 trim the bottoms neat with a knife1 or cut them with a shape2 after which put them into a stewpan1 add half a pint of stock1 a little salt and lemon juice1 and boil them gently till done4 ,when they are to be served up wipe them dry1 put them in the center of a dish with fried bread round the rim1 and a strong bright cullis over them1 or benshamelle4 ,french ,beans a la ,cream for a ,dish4 ,,cut young beans in slips1 boil them in plenty of water and salt to preserve them green1 and when they are done drain them dry4 ,then put into a stewpan two ounces of fresh butter1 the yolks of three eggs beat up in a gill of cream1 and set over a slow fire4 ,when it is hot add a table spoonful of vinegar and the beans1 simmer all together for five minutes1 and keep stirring the beans with a wooden spoon to prevent the mixture from burning or curdling4 ,stewed ,cardoons4 ,,cut the heads in pieces1 take off the outside skin1 wash1 and scald them2 then put them into a stewpan1 add a little stock to cover them1 boil till three parts done and the liquor almost reduced1 then add a small quantity of benshamelle and stew them gently till done4 ,serve them up with sippets of fried bread and stewed watercresses alternately round the rim of the dish1 and the cardoons in the center4 ,or they may be done in the same manner with cullis instead of benshamelle4 ,vegetables in a ,mould4 ,,sheet the inside of an oval jelly or cake mould with bards of fat bacon2 then put upright alternately round the inside of the bacon slips of cleaned turnips1 carrots1 pickle cucumbers1 and celery and asparagus heads4 ,lay a forcemeat at the bottom and round the inside of the vegetables1 filling the center with small pieces of veal or mutton passed with sweet herbs1 pepper1 salt1 and lemon juice4 ,cover it with forcemeat1 wash it with yolk of egg1 and bake it4 ,when it is to be served up turn it gently out of the mould into a deep dish1 take off the bacon1 make a little hole at the top1 and add a small quantity of good cullis4 ,broiled ,mushrooms4 ,,clean with a knife fresh forced mushrooms1 and wash and drain them dry4 ,then make a case with a sheet of writing paper1 rub the inside well with fresh butter1 and fill it with the mushrooms4 ,season them with pepper and salt1 put them upon a baking plate over a slow fire1 cover them with a stewpot cover with some fire upon it1 and when the mushrooms are nearly dry1 serve them up very hot4 ,stewed ,mushrooms 7brown74 ,,clean with a knife a pottle of fresh forced mushrooms1 put them into water1 and when they are to be stewed take them out with the hands to avoid the sediment4 ,then put them into a stewpan with an ounce and an half of fresh butter1 a little salt1 and the juice of half a lemon4 ,cover the stewpan close1 put it over a fire1 and let the mushrooms boil for five minutes4 ,then thicken them with a little flour and water mixed1 add a small quantity of liquid of colour1 7some cayenne if approved17 and stew them gently for five minutes more4 ,stewed ,mushrooms 7white74 ,,let the same process be followed as above2 but instead of adding liquid of colour put to them a gill of good cream4 ,mashed ,turnips4 ,,pare and boil them till three parts done2 then squeeze them between two plates1 put them into a stewpan1 add flour1 fresh butter1 cream1 and salt1 a little of each4 ,mix them well over a fire1 stew them gently for five minutes1 and preserve them as white as possible4 ,potatoes creamed4 ,,pare good potatoes1 cut them into quarters1 trim them round1 and put them into a stewpan4 ,boil them gently till half done1 drain them dry1 add to them cream1 salt1 and fresh butter1 a small quantity of each1 or some benshamelle4 ,stew them very gently till they are done1 and be careful they do not break4 ,stewed ,watercresses4 ,,pick and wash twelve bunches of watercresses1 boil them till half done1 and drain and squeeze them dry2 then chop and put them into a stewpan1 add to them cullis1 cream1 salt1 pepper1 and flour1 a little of each4 ,stew them gently ten minutes1 and serve them up with fried bread round4 ,a neat ,dish of ,vegetables4 ,,wash a dish with white of raw egg1 then make four divisions in it with fried bread1 and put alternately in each the following vegetables3--in the first1 stewed spinach2 in the second1 mashed turnips2 in the third1 mashed potatoes2 and in the fourth1 slices of carrots and some button onions blanched3 afterwards stew them in a little cullis1 and when they are put into the dish let the essence adhere to them3 or in the fourth partition put pieces of cauliflower or heads of broccoli4 ,n4 ,b4 ,instead of fried bread to make the divisions1 may be used mashed potatoes and yolks of eggs mixed together1 and put on a dish in as many partitions as approved2 afterwards baked till of a nice colour1 and served up with any kind of stewed vegetable alternately4 ,vegetable ,pie4 ,,cut celery heads two inches long1 turnips and carrots into shapes1 some peeled button onions or two ,spanish onions1 artichoke bottoms cut into quarters1 pieces of cauliflowers or heads of broccoli1 and heads of large asparagus4 ,let all the vegetables be washed clean2 then boil each separately in a sufficient quantity of water to cover them1 and as they get tender strain the liquor into one stewpan and put the vegetables into another4 ,then add to their essences half a pint of strong consum1 thicken it with flour and water1 season to the palate with cayenne pepper1 salt1 and lemon juice2 add also a little colour4 ,let it boil ten minutes and strain it to the vegetables2 then simmer them together1 and serve them up in a raised pie crust1 or in a deep dish with a raised crust baked round it1 of two inches high4 ,fried ,potatoes4 ,,pare and slice potatoes half an inch thick2 then wipe them dry1 flour1 and put them into boiling hot lard or dripping1 and fry them of a light brown colour4 ,then drain them dry1 sprinkle a little salt over1 and serve them up directly with melted butter in a sauce boat4 ,fried ,onions with ,parmezan ,cheese4 ,,pare six large mild onions1 and cut them into round slices of half an inch thick4 ,then make a batter with flour1 half a gill of cream1 a little pepper1 salt1 and three eggs1 beat up for ten minutes2 after which add a quarter of a pound of parmezan cheese grated fine and mixed well together1 to which add the onions4 ,have ready boiling lard2 then take the slices of onions out of the batter with a fork singly1 and fry them gently till done and of a nice brown colour4 ,drain them dry1 and serve them up placed round each other4 ,melted butter with a little mustard in it to be served in a sauce boat4 ,pickle ,tongue forced4 ,,boil it till half done1 then peel it1 and cut a piece out of the under part from the center1 and put it into a marble mortar4 ,then add three ounces of beef marrow1 half a gill of cream1 the yolk of two eggs1 a few breadcrumbs1 a little pepper1 and a spoonful of madeira wine4 ,pound them well together1 fill the cavity in the tongue with it1 sew it up1 cover it with a veal caul1 and roast till tender1 or boil it4 ,stewed ,endive4 ,,trim off the green part of endive heads1 wash and cut them into pieces1 and scald them till half done2 then squeeze1 chop1 and put them into a stewpan2 add a small quantity of strong cullis1 stew it till tender1 and serve it up in a sauce boat1 or it may be put under roast mutton4 ,forced ,cucumbers4 ,,pare fresh gathered cucumbers of a middling-size2 then cut them into halves1 take out the seeds with a knife1 fill the cavity with forcemeat1 and bind the two halves together with strong thread4 ,put them into a stewpan with vinegar1 salt1 and veal stock1 a small quantity of each4 ,set them over a fire1 simmer them till three parts done1 and reduce the liquor2 then add with it a strong cullis1 put it to the cucumbers1 and stew them gently till done4 ,to stew ,peas for a ,dish4 ,,put a quart of fresh shelled young peas into a stewpan1 add to them a quarter of a pound of fresh butter1 a middling-sized onion sliced very fine1 a cos or cabbage lettuce washed and cut into pieces1 and a very little salt4 ,cover the pan close1 put it over a moderate fire1 and sweat the peas till half done4 ,make them of a proper thickness with flour and water1 add a spoonful of essence of ham1 season to the palate with cayenne pepper1 and add a small lump of sugar if approved4 ,let the peas stew gently till tender1 being careful not to let them burn4 ,salad of ,asparagus4 ,,scale and cut off the heads of large asparagus1 boil them till nearly done1 strain1 and put them into cold water for five minutes1 and drain them dry2 afterwards lay them in rows on a dish1 put slices of lemon round the rim1 and mix well together a little mustard1 oil1 vinegar1 cayenne pepper1 and salt1 and put it over the asparagus just before they are to be eaten4 ,asparagus ,peas4 ,,scale sprue grass1 cut it into pieces the bigness of peas as far as the green part extends from the heads1 and wash and put them into a stewpan4 ,to a quart of grass peas add half a pint of hot water lightly salted1 and boil them till three parts done2 after which strain and preserve the liquor1 which boil down till nearly reduced1 and put to it three ounces of fresh butter1 half a gill of cream1 a little sifted sugar1 flour1 and water1 sufficient to make it of a proper thickness2 add the peas1 stew them till tender1 and serve them up with the top of a french roll toasted and buttered put under them in a dish4 ,another way4 ,,boil the peas in salt and water till nearly done1 strain and put them into a stewpan1 add to them a little sifted sugar1 two ounces of fresh butter1 a table spoonful of essence of ham1 half a gill of cream1 with two yolks of raw eggs beat up in it2 stew them gently five minutes1 and be careful they do not burn4 ,serve them up in the same manner as the above4 ,n4 ,b4 ,large heads of asparagus may be done in the same manner whole4 ,stewed ,asparagus for ,sauce4 ,,scale sprue or large asparagus1 then cut off the heads as far as they are eatable1 boil them till nearly done1 strain them1 and pour cold water over to preserve them green4 ,then make 7boiling7 a good strong cullis1 and put in the heads five minutes before the sauce is served up1 which may be put over tendrons of veal1 lamb1 c4 ,n4 ,b4 ,some tops of sprue grass may be boiled in a little stock till tender1 and rubbed through a tamis4 ,the pulp to be put to the cullis before the heads are added4 ,directions for ,vegetables4 ,,it is necessary to remember1 that in dressing vegetables of every kind1 they should be gathered fresh1 picked clean1 trimmed or pared neatly1 and washed in several waters4 ,those that are to be plain boiled should be put into plenty of boiling water and salt4 ,if they are not to be used directly1 when they are three parts done put them into cold water for five minutes1 such as spinach1 greens1 cauliflowers1 and broccoli1 as it preserves their colour2 and when they are to be served up put them again into boiling water till done1 then drain them dry4 ,n4 ,b4 ,potatoes and carrots are best steamed4 ,pickled ,oysters4 ,,put two dozen of large oysters into a stewpan over a fire with their liquor only1 and boil them five minutes2 then strain the liquor into another stewpan1 and add to it a bay leaf1 a little cayenne pepper1 salt1 a gill and a half of vinegar1 half a gill of ketchup1 a blade of mace1 a few allspice1 and a bit of lemon peel4 ,boil it till three parts reduced1 then beard and wash the oysters1 put them to the pickle1 and boil them together two minutes4 ,when they are to be served up place the oysters in rows1 and strain the liquor over them4 ,garnish the dish with slices of lemon or barberries4 ,oyster ,atlets4 ,,blanch throat sweetbreads1 and cut them into slices2 then take rashers of bacon the bigness of the slices of the sweetbreads1 and as many large oysters blanched as there are pieces of sweetbread and bacon4 ,put the whole into a stewpan with a bit of fresh butter1 parsley1 thyme1 and eschallots1 chopped very fine1 pepper1 salt1 and lemon juice1 a small quantity of each4 ,put them over a slow fire1 and simmer them five minutes2 then lay them on a dish1 and when a little cool1 put upon a small wooden or silver skewer a slice of sweetbread1 a slice of bacon1 and an oyster1 and so alternately till the skewers are full2 then put breadcrumbs over them1 which should be rubbed through a hair sieve1 and broil the atlets gently till done and of a light brown colour4 ,serve them up with a little cullis under them1 together with the liquor from the blanched oysters reduced and added to it4 ,scollop ,oysters4 ,,blanch the oysters and strain them2 then add to their liquor1 which must be free from sediment1 a good piece of fresh butter1 a little pepper and salt1 some lemon peel and grated nutmeg1 a small quantity of each4 ,then beard and wash the oysters1 add them to the ingredients1 simmer them over a fire five minutes1 and put the oysters into scollop shells with the liquor4 ,if there be more than sufficient1 boil it till nearly reduced and add it2 then put fine breadcrumbs over1 smooth them with a knife1 bake or set them over a fire upon a gridiron for half an hour1 and colour the top part with a salamander4 ,oyster ,loaves4 ,,take small french rasped rolls1 and cut a little piece off the top part2 then take the crumb entirely out1 and afterwards fry the case and tops in boiling lard only till they are crisp and of a light colour4 ,drain them dry1 keep them warm1 and just before they are to be served up put oysters into them1 done in the same manner as for scollops1 with the top of the rolls over4 ,ragout of ,sweetbreads 7brown74 ,,take throat sweetbreads blanched and cut into slices2 morells blanched1 cut into halves1 and washed free from grit2 some stewed mushrooms1 egg balls1 artichoke bottoms1 or jerusalem artichokes1 boiled till half done and cut into pieces2 green truffles pared1 cut into slices half an inch thick1 and stewed in a little stock till it is nearly reduced2 and cocks combs boiled till three parts done4 ,then mix all the ingredients together1 add some cullis1 stew them gently a quarter of an hour1 and season to the palate4 ,ragout of ,sweetbreads 7white74 ,,put into a stewpan some stewed mushrooms1 egg balls1 slices of blanched throat sweetbreads1 cocks combs boiled till nearly done1 and half a pint of consum4 ,stew them ten minutes1 then pour the liquor into another stewpan1 and reduce it over a fire to one half the quantity4 ,beat up the yolks of two eggs1 a gill of cream1 a little salt1 and strain them through a hair sieve to the sweetbreads1 c4 then put them over a slow fire and let them simmer five minutes2 or the above four articles may be put into a stewpan with some benshamelle only1 and stewed till done4 ,poached ,eggs with ,sorrel or ,endive4 ,,take a slice of bread round a loaf1 and cut it to cover three parts of the inside of a dish2 then fry it in boiling lard till of a light colour1 drain it dry1 and lay it in a warm place4 ,then wash and chop sorrel1 squeeze and put it into a stewpan with a bit of fresh butter1 cayenne pepper1 and a table spoonful of essence of ham2 simmer it till done1 thicken it with flour and water1 boil it five minutes1 butter the toast1 poach the eggs1 and drain them2 then lay them over the bread1 put the sorrel sauce round1 and serve them up very hot4 ,buttered ,eggs4 ,,break twelve eggs into a stewpan1 add a little parsley chopped fine1 one anchovie picked and rubbed through a hair sieve1 two table spoonfuls of consum or essence of ham1 a quarter of a pound of fresh butter made just warm1 and a small quantity of cayenne pepper4 ,beat all together1 set them over a fire1 and keep stirring with a wooden spoon till they are of a good thickness1 and to prevent their burning4 ,serve them up in a deep dish with a fresh toast under them4 ,fried ,eggs1 c4 ,,take slices of ham or rashers of bacon1 and broil1 drain1 and put them into a deep plate4 ,have ready a little boiling lard in a stewpan1 break the eggs into it1 and when they are set1 turn and fry them not more than two minutes4 ,then take them out with a skimmer1 drain them1 and serve them up very hot over the bacon or ham4 ,put a strong cullis1 with a little mustard and vinegar 7but no salt7 in it1 under them4 ,eggs a la ,trip4 ,,boil the eggs gently five minutes1 then peel1 wash1 and cut them in halves2 put them into a stewpan1 add a little warm strong benshamelle1 and a small quantity of parsley chopped very fine4 ,simmer them over a fire a few minutes1 and serve them up plain1 or with fried oysters round them4 ,omlet of ,eggs4 ,,break ten eggs1 add to them a little parsley and one eschallot chopped fine1 one anchovie picked and rubbed through a hair sieve1 a small quantity of grated ham1 a little pepper1 and mix them well together4 ,have ready an iron frying-pan1 which has been prepared over a fire with a bit of butter burnt in it for some time1 in order that the eggs might not adhere to the pan when turned out4 ,wipe the pan very clean and dry2 put into it two ounces of fresh butter1 and when hot put in the mixture of eggs2 then stir it with a wooden spoon till it begins to thicken1 mould it to one side of the pan1 let it remain one minute to brown1 put a stewpan cover over it1 and turn it over into a dish1 and if approved 7which will be a good addition7 pour round it a little strong cullis1 and serve it up very hot4 ,there may be added also1 a small quantity of boiled tops of asparagus or celery1 some fowl1 or oysters1 or other ingredients1 pounded and rubbed through a sieve1 with a table spoonful of cream and one of ketchup4 ,then add the pulp to the eggs1 beat them well together1 and fry them as above4 ,or the mixture1 instead of being fried1 may be put over a fire and stirred till it begins to thicken2 then put it on a toast1 colour it with a hot salamander1 and serve it up with a little cullis or benshamelle1 or green truffle sauce underneath4 ,fricassee of ,tripe4 ,,cut the tripe into small slips1 and boil in a little consum till the liquor is nearly reduced2 then add to it a leason1 of two yolks of eggs and cream1 a small quantity of salt1 cayenne pepper1 and chopped parsley4 ,simmer all together over a slow fire for five minutes1 and serve it up immediately4 ,or instead of the leason1 c4 a little benshamelle and chopped parsley may be added4 ,lambs ,tails and ,ears4 ,,scald four tails and five ears very clean1 and braise them in a pint of veal stock4 ,when the tails are half done1 take them out1 egg and breadcrumb them over1 and broil them gently4 ,let the ears be stewed till three parts done1 and nearly reduce the liquor2 then add cullis1 stew them till tender1 and serve them up with the sauce in the center of the dish1 the tails round them1 and a bunch of pickle barberries over each ear4 ,or the tails and ears may be stewed in a little stock till tender2 then add a leason of eggs and cream1 and serve them up with twelve heads of large asparagus cut three inches long1 boiled till done1 and put over plain4 ,let the heads be preserved as green as possible4 ,curried ,atlets4 ,,take slices of throat sweetbreads1 and slices of veal or mutton of the same size2 put them into a stewpan with a bit of fresh butter1 a table spoonful of currie powder1 the juice of half a lemon1 and a little salt4 ,set them over a slow fire1 and when they are half done add to them blanched and bearded oysters with their liquor free from sediment4 ,simmer all together five minutes1 lay them on a dish1 and when cold put them alternately on small wooden or silver skewers4 ,then dip them in the liquor1 strew fine breadcrumbs on each side1 broil them over a clear fire till of a brown colour1 and serve them up with some currie sauce under them4 ,n4 ,b4 ,the slices of sweetbread1 oysters1 veal1 and mutton1 to be of an equal number4 ,to stew ,maccaroni4 ,,boil a quarter of a pound of riband maccaroni in beef stock till nearly done2 then strain it and add a gill of cream1 two ounces of fresh butter1 a table spoonful of the essence of ham1 three ounces of grated parmezan cheese1 and a little cayenne pepper and salt4 ,mix them over a fire for five minutes1 then put it on a dish1 strew grated parmezan cheese over it1 smooth it with a knife1 and colour with a very hot salamander4 ,stewed ,cheese4 ,,cut small into a stewpan cheshire and gloucester cheese1 a quarter of a pound of each2 then add a gill of lisbon wine1 a table spoonful of water1 and 7if approved7 a tea spoonful of mustard4 ,mix them over a fire till the cheese is dissolved2 then have ready a cheese plate with a lighted lamp beneath1 put the mixture in1 and serve it up directly4 ,send with it some fresh toasted bread in a toast rack4 ,to prepare a ,batter for frying the following different articles1 being a sufficient quantity for one ,dish4 ,take four ounces of best flour sifted1 a little salt and pepper1 three eggs1 and a gill of beer2 beat them together with a wooden spoon or a whisk for ten minutes4 ,let it be of a good thickness to adhere to the different articles4 ,fried ,celery4 ,,cut celery heads three inches long1 boil them till half done1 wipe them dry1 and add to the batter4 ,have ready boiling lard1 take out the heads singly with a fork1 fry them of a light colour1 drain them dry1 and serve them up with fried parsley under4 ,fried ,peths4 ,,to be done1 and served up in the same manner as the above4 ,fried ,sweetbreads4 ,,let some throat sweetbreads be blanched1 then cut into slices1 and served up in the like way4 ,fried ,artichoke ,bottoms4 ,,let the chokes be boiled till the leaves can be taken away1 then cut the bottoms into halves and fry them in batter as the beforementioned articles2 then serve them up with melted butter in a sauce boat with a little ground white pepper in it4 ,fried ,tripe and ,onions4 ,,cut the tripe into slips of four inches long and three inches wide1 dip them in the batter and fry them4 ,when it is to be served up put under it slices of onions cut one inch thick1 and fry them in the same manner4 ,or1 instead of slips of tripe1 pieces of cowheel may be used2 and let melted butter be sent in a sauce boat with a little mustard in it1 and 7if approved7 a table spoonful of vinegar4 ,hard ,eggs fried4 ,,let the eggs be boiled five minutes2 then peel1 wipe them dry1 cut them in halves1 dip them in batter1 and fry them of a light brown colour4 ,serve them up with stewed spinach under1 with a little strong cullis and essence of ham mixed in it4 ,to dress a ,lamb's ,fry4 ,,scald the fry till half done2 then strain1 wash1 and wipe it dry2 dip the pieces in yolks of eggs1 and breadcrumb them2 fry them in plenty of boiling lard1 and serve them up with fried parsley underneath4 ,another ,way4 ,,scald the fry as above1 and instead of dipping them in egg fry them in a plain way with a piece of butter till they are of a light brown colour2 then drain and sprinkle a little pepper and salt over1 and serve them up with fried parsley underneath4 ,puffs with ,forcemeat of ,vegetables4 ,,put into a stewpan a little fat bacon cut small1 the same quantity of lean veal1 some parsley and eschallots chopped together1 and season with pepper1 salt1 and beaten spice4 ,then add six french beans1 twelve heads of asparagus1 six mushrooms chopped1 and a little lemon juice4 ,stew the ingredients gently for ten minutes1 then put them into a marble mortar1 add a little cream1 breadcrumbs1 and yolk of egg1 pounded well together4 ,then roll out puff paste half an inch thick1 cut it into square pieces1 fill them with the forcemeat1 fold them1 run a jagger iron round to form them like a puff1 and fry them in boiling lard4 ,let them be of a brown colour1 and drain them dry2 then serve them up with sauce under them1 made with a little cullis1 lemon pickle1 and ketchup4 ,rammequins4 ,,put into a pan four ounces of grated parmezan cheese1 two ounces of fresh butter just warm1 two yolks of eggs1 a little parsley and an eschallot chopped fine1 one anchovie picked and rubbed through a hair sieve1 some cream1 pepper1 and salt1 a small quantity of each1 and beat them well together with a wooden spoon4 ,then make paper cases of three inches long1 two inches wide1 and two inches deep1 and fill them with the mixture4 ,then whisk the whites of two eggs to a solid froth1 put a little over the mixture in each case1 and bake them either in an oven1 or on a baking plate over a fire with a stewpot cover over them4 ,serve them up as soon as they are done4 ,to dress part of a ,wild ,boar4 ,,put into a braising pan fourteen pounds weight of the boar2 add to it a bottle of red port1 eight onions sliced1 six bay leaves1 cayenne pepper1 salt1 a few cloves1 mace1 allspice1 and two quarts of veal stock4 ,stew it gently1 and when tender take it out of the liquor1 put it into a deep dish1 and set it in an oven4 ,then strain the liquor1 reduce it to one quart1 thicken it a little with passed flour and butter1 and season it to the palate with lemon pickle4 ,let it boil ten minutes1 skim it clean1 pour it over the meat1 and serve it up4 ,plovers ,eggs1 to be served up in different ways4 ,,boil them twenty minutes1 and when they are cold peel and wipe them dry2 then lay them in a dish and put chopped savory jelly round and between them1 and slices of lemon and bunches of pickled barberries round the rim of the dish4 ,or they may be served up in ornamental paper or wax baskets1 with pickled parsley under them1 and either peeled or not4 ,or they may be sent to the table hot in a napkin4 ,buttered ,lobsters4 ,,boil two lobsters till half done2 then take off the tails1 cut the bodies in halves1 pick out the meat1 and leave the shells whole4 ,then break the tails and claws1 cut the meat very small1 put it into a stewpan with a table spoonful of the essence of ham1 two ounces of fresh butter1 consum and cream half a gill of each1 a little beaten mace1 one eschallot and parsley chopped very fine1 and a few breadcrumbs4 ,then mix all together over a fire for five minutes1 season to the palate with cayenne pepper1 salt1 and lemon juice2 fill the reserved shells with the mixture1 strew fine breadcrumbs over1 and bake them gently twenty minutes4 ,when they are to be served up colour the crumbs with a salamander4 ,n4 ,b4 ,in the same manner may be done a pickled crab4 ,meat ,cake4 ,,cut the fillet from the inside of a rump of beef into small pieces1 also lean veal1 and pound them very fine in a marble mortar4 ,then add a little lemon juice1 pepper1 salt1 chopped parsley1 basil1 thyme1 mushrooms1 savory1 and eschallots1 a small quantity of each2 some beaten spices1 and yolks of eggs a sufficient quantity to bind it4 ,then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice4 ,have ready a stewpan or a mould lined with bards of fat bacon1 fill it with the mixture1 press it down1 put on the top bay leaves and a little rhenish wine1 cover it with bards of bacon1 put it into a moderate oven1 and bake it thoroughly4 ,when it is cold turn it out of the mould1 trim it clean1 set it on a dish1 put chopped savory jelly round it1 and a small modelled figure on the top2 or the whole of the cake may be modelled4 ,collared ,pig4 ,,bone the pig2 then have ready some light forcemeat1 slips of lean ham1 pickled cucumbers1 fat bacon1 white meat of fowl1 and omlet of eggs white and yellow4 ,season the inside of the pig with beaten spices2 then lay on them the forcemeat1 and on that the slips of the above different articles alternately2 after which roll it up1 put it into a cloth1 tie each end1 sew the middle part1 put it into a stewpan with a sufficient quantity of stock to cover it1 and stew it two hours and a half4 ,then take it out of the liquor1 tie each end tighter1 lay it between two boards1 and put a weight upon it to press it4 ,when cold take it out of the cloth1 trim and serve it up whole1 either modelled or plain1 or cut into slices1 and put chopped savory jelly round4 ,n4 ,b4 ,in the same manner may be done a breast of veal1 or a large fowl4 ,red ,beef for ,slices4 ,,take a piece of thin flank of beef1 and cut off the skin2 then rub it well with a mixture made with two pounds of common salt1 two ounces of bay salt1 two ounces of salt petre1 and half a pound of moist sugar1 pounded in a marble mortar4 ,put it into an earthen pan1 and turn and rub it every day for a week2 then take it out of the brine1 wipe it1 and strew over pounded mace1 cloves1 pepper1 a little allspice1 and plenty of chopped parsley and a few eschallots4 ,then roll it up1 bind it round with tape1 boil it till tender1 press it in like manner as collared pig1 and when it is cold1 cut into slices1 and garnish with pickled barberries4 ,savory ,jelly4 ,,take the liquor1 when cold1 that either poultry or meat was braised in1 or some veal stock1 taking care it be very free from fat4 ,make it warm1 and strain it through a tamis sieve into a clean stewpan2 then season it to the palate with salt1 lemon pickle1 cayenne pepper1 and tarragon or plain vinegar4 ,add a sufficient quantity of dissolved isinglass to make it of a proper stiffness1 and whisk into it plenty of whites of eggs1 a small quantity of the yolks and shells1 and add a little liquid of colour4 ,then set it over a fire1 and when it boils let it simmer a quarter of an hour1 and run it through a jelly bag several times till perfectly bright4 ,aspect of ,fish4 ,,put into a plain tin or copper mould warm savory jelly about an inch and an half deep2 then take fresh smelts turned round1 boil them gently in strong salt and water till done1 and lay them on a drainer4 ,when the savory jelly in the mould is quite cold1 put the smelts upon it with the best side downwards2 then put a little more jelly just lukewarm over the fish1 and when that is cold fill the mould with more of the same kind4 ,when it is to be served up dip the mould in warm water1 put the dish upon the jelly1 and turn it over4 ,n4 ,b4 ,pieces of lobsters1 fillets of soles1 c4 may be done in the same manner4 ,aspect of ,meat or ,fowl4 ,,bone either a shoulder of lamb or a fowl1 and season the inside with pepper1 salt1 and a little beaten spice2 then put into it some light forcemeat1 sew it up1 blanch1 and then braise it in stock4 ,when it is done lay it on a dish with the breast downward to preserve it as white as possible2 and when the jelly which is in the mould is quite stiff1 work on it a sprig or star with small slips of ham1 pickle cucumber1 breast of fowl1 and omlets of egg white and yellow2 then set it with a little jelly1 and when cold put the meat or poultry upon it1 and fill the mould with lukewarm jelly4 ,when it is to be served up turn it out as the aspect of fish4 ,n4 ,b4 ,in the same manner may be done pieces of meat or poultry without forcing4 ,canopies4 ,,cut some pieces of the crumb of bread about four inches long1 three inches wide1 and one inch thick1 and fry them in boiling lard till of a light brown colour2 then put them on a drainer1 and cut into slips some breast of fowl1 anchovies picked from the bone1 pickle cucumbers1 and ham or tongue4 ,then butter the pieces of bread on one side1 and lay upon them alternately the different articles till filled4 ,trim the edges1 and put the pieces 7cut into what form you please7 upon a dish with slices of lemon round the rim1 and serve in a sauce boat a little mixture of oil1 vinegar1 cayenne pepper1 and salt4 ,solomongundy4 ,,chop small and separately lean of boiled ham1 breast of dressed fowl1 picked anchovies1 parsley1 omlets of eggs white and yellow 7the same kind as for garnishing71 eshallots1 a small quantity of pickle cucumbers1 capers1 and beet root4 ,then rub a saucer over with fresh butter1 put it in the center of a dish1 and make it secure from moving4 ,place round it in partitions the different articles separately till the saucer is covered1 and put on the rim of the dish some slices of lemon4 ,salad of ,lobster4 ,,take boiled hen lobsters1 break the shells1 and preserve the meat as white as possible4 ,then cut the tails into halves1 put them into the center of a dish with the red side upwards1 and the meat of the claws whole4 ,then place round the lobster a row of parsley chopped fine1 and a row of the spawn from the inside chopped1 and afterwards mix a little of each and strew over the top of the lobster4 ,then put slices of lemon round the rim of the dish1 and send in a sauce boat a mixture of oil1 vinegar1 mustard1 cayenne pepper1 and salt1 a little of each4 ,french ,salad ,,consists of the different herbs in season1 as tarragon1 chervil1 sorrel1 chives1 endive1 silician lettuces1 watercresses1 dandelion1 beet root1 celery1 c4 all of which should be very young1 fresh gathered1 trimmed neat1 washed clean1 drained dry1 and served up in a bowl4 ,the sauce to be served up in a sauceboat1 and to be made with oil1 lemon pickle1 vinegar1 ketchup1 cayenne pepper1 a boiled yolk of an egg1 and salt4 ,n4 ,b4 ,some persons eat with this salad cold boiled turbot or other fish4 ,blancmange4 ,,to a quart of new milk add an ounce of picked isinglass1 a small stick of cinnamon1 a piece of lemon peel1 a few coriander seeds washed1 six bitter almonds blanched and pounded1 or a laurel leaf4 ,put it over a fire1 and when it boils simmer it till the isinglass is dissolved1 and strain it through a tamis sieve into a bason4 ,let it stand ten minutes1 skim it1 pour it gently into another bason free from sediment1 and when it begins to congeal stir it well and fill the shapes4 ,dutch ,blancmange4 ,,put a pint of warm cleared calves feet jelly into a stewpan2 mix with it the yolks of six eggs1 set it over a fire1 and whisk it till it begins to boil4 ,then set the pan in cold water and stir the mixture till nearly cold1 to prevent it from curdling1 and when it begins to thicken fill the shapes4 ,when it is ready to be served up dip the shapes in warm water4 ,riband ,blancmange4 ,,put into a shape some white blancmange two inches deep1 and when it is quite cold put alternately1 in the same manner1 cleared calves feet jelly1 white blancmange coloured with cochineal1 or dutch blancmange4 ,cleared ,calves ,feet ,jelly4 ,,take scalded calves feet1 chop them into pieces1 put them into a pot with plenty of water to cover them1 boil them gently four or five hours1 strain the liquor1 and preserve it till the next day in order that it may be quite stiff4 ,then take off the fat1 and afterwards wash it with warm water to make it perfectly clean2 after which put it into a stewpan1 set it over a fire1 and when it is dissolved season it well to the palate with lemon and seville orange juices1 white wine and sugar1 a piece of lemon peel1 cinnamon1 and coriander seeds whole1 7or add a few drops of liquid of colour if thought requisite74 ,then whisk into it plenty of whites of eggs1 a few yolks1 and some shells4 ,let it boil gently a quarter of an hour1 run it through a fine flannel bag several times till quite bright1 and when it is nearly cold fill the shapes1 which should be very clean and wiped dry4 ,n4 ,b4 ,when seville oranges are not in season1 orange flower water may be added1 or 7if approved7 syrup of roses or quinces4 ,old hock or madeira wine will make it of the best quality4 ,marbre ,jelly4 ,,put into a mould cleared calves feet jelly one inch deep1 and when it is cold put on the center1 with the ornamented side downwards1 a medallion of wafer paper2 or ripe fruits1 such as1 halves of peaches or nectarines of a fine colour1 or black grapes2 or small shapes of cold blancmange2 or dried fruits1 such as1 cherries1 barberries1 green gages1 c4 ,then set them with a little lukewarm jelly1 and when that is quite cold fill the mould with some nearly cold4 ,bagnets a l',eau4 ,,take half a pint of water1 a stick of cinnamon1 a bit of lemon peel1 a gill of rhenish wine1 and a few coriander seeds2 sweeten to the palate with sugar1 boil the ingredients ten minutes1 add an ounce of fresh butter1 and when it is melted strain the liquor to a sufficient quantity of flour to make it into a batter4 ,then put it over the fire again to simmer gently1 and add six yolks of eggs4 ,have ready boiling lard1 put into it pieces of the mixture of the bigness of a damson2 fry them of a light brown colour1 drain them1 and serve them up with sifted sugar over4 ,n4 ,b4 ,the butter should be well beaten4 ,apple ,fritters for a ,dish4 ,,mix together three ounces of sifted flour1 a little salt1 a gill of cream or milk1 and three eggs2 beat them for ten minutes with a spoon or whisk4 ,then pare twelve holland pippins1 cut them into halves1 core and put them into the batter4 ,have ready boiling lard1 take the halves out singly with a fork1 fry them till done and of a light colour1 drain them dry1 serve them up with sifted sugar over1 some pounded cinnamon on one plate1 and seville oranges on another4 ,n4 ,b4 ,peaches or pears may be done in the same manner2 or oranges1 which are to be peeled1 divided into quarters1 and then put into the batter4 ,some jam likewise may be mixed with the batter instead of the apples1 and fried in small pieces4 ,golden ,pippins a la ,cream4 ,,take three gills of lisbon wine1 a gill of water1 a stick of cinnamon1 a bit of lemon peel1 a small quantity of the juice1 and a few coriander seeds2 sweeten well with lump sugar1 and boil all together for ten minutes4 ,then have ready twelve large ripe golden pippins pared1 and cored with a small iron apple scoop4 ,put them into a stewpan1 strain the above liquor to them1 and stew them gently till done2 then take them out1 put them into a trifle dish1 and reduce the liquor to a strong syrup4 ,after which mix with it a pint of cream1 the yolks of ten eggs1 and a dessert spoonful of syrup of cloves2 then strain it1 set it over a slow fire1 and whisk till it is of a good thickness4 ,put the pan in cold water1 stir the mixture some time1 let it cool1 and when the pippins are to be served up pour the cream over them1 and put round the edge of the dish leaves of puff paste baked of a pale colour4 ,n4 ,b4 ,the same kind of cream may be put over codlins1 gooseberries1 or cranberries1 when made into pies1 only omitting the pippins4 ,golden ,pippins another way4 ,,take half a pint of white wine1 a gill of water1 a stick of cinnamon1 a few cloves and coriander seeds1 a bit of lemon peel1 a little juice1 and plenty of loaf sugar2 boil them a quarter of an hour4 ,then strain the liquor to twelve large pippins pared and cored1 stew them gently till done1 and the liquor reduced to a strong syrup of a consistence sufficient to adhere to the apples1 and put them into a dish4 ,when cold serve them up with chopped cleared calves feet jelly round them4 ,stewed ,pippins another ,way4 ,,proceed with the same ingredients as the preceding1 but when the apples are half done lay them on a dish to cool1 and add to the syrup the yolk of eight eggs and three gills of cream2 then strain and set it over a fire1 whisk it till of a good thickness1 and let it stand till cold4 ,have ready boiling lard1 dip the apples in batter of the same kind as for fritters1 and fry them of a light colour2 then drain them1 and when cold serve them up with the cream under and sifted sugar over them4 ,cream for ,pies4 ,,take a pint of new milk2 then add a few coriander seeds washed1 a bit of lemon peel1 a laurel leaf1 a stick of cinnamon1 four cloves1 a blade of mace1 some sugar1 and boil all together ten minutes4 ,then have ready in another stewpan the yolks of six eggs and half a table spoonful of flour mixed1 and strain the milk to them4 ,then set it over a slow fire1 whisk it till it is of a good consistence1 and be careful it does not curdle4 ,when it is cold it may be put over green codlins1 gooseberries1 or currants1 c4 in pies4 ,n4 ,b4 ,the cream may be perfumed1 by adding1 when nearly cold1 a dessert spoonful of orange flower water1 a table spoonful of syrup of roses1 and a little ambergrise4 ,fruit pies1 likewise1 should be sweetened with sifted loaf sugar1 covered with puff or tart paste1 and when served up the top to be cut off1 the fruit covered with either of the above creams1 and small leaves of baked puff paste put round4 ,mince ,meat4 ,,roast1 with a paper over it1 a fillet of beef cut from the inside of a rump1 and when cold chop it small4 ,to two pounds of meat add two pounds of beef suet chopped fine1 two pounds of chopped apples1 one pound of raisins stoned and chopped1 one pound of currants washed and picked1 half a pound of citron1 a quarter of a pound of candied orange and a quarter of a pound of candied lemon peels cut into small slices2 add some beaten cinnamon1 mace1 cloves1 allspice1 a small quantity of each1 a pint of brandy1 and a very little salt4 ,then mix all the ingredients well together1 put them into a pan1 and keep it close covered in a cool place4 ,n4 ,b4 ,it is advised that the meat be omitted1 and instead of it add one pound of the yolks of hard eggs chopped4 ,compote of ,oranges4 ,,peel and divide into quarters china oranges2 then put them into a clear syrup1 boil them gently five minutes1 and take them out4 ,put into a gill of water a small quantity of cinnamon1 cloves1 and mace1 the juice of two oranges1 and a bit of the peel2 boil them ten minutes1 strain the liquor to the syrup1 and reduce it to a strong consistence4 ,then put into it the quarters of the oranges1 and when they are cold set them in a trifle dish1 and put some cleared calves feet jelly chopped round them4 ,tea ,cream4 ,,take a pint of cream1 a few coriander seeds washed1 a stick of cinnamon1 a bit of lemon peel1 and sugar2 boil them together for ten minutes2 then add a gill of very strong green tea4 ,have ready the whites of six eggs beat up1 and strain to them the cream2 whisk it over a fire till it begins to thicken1 then fill cups or a deep dish1 and when cold garnish with whole ratafias4 ,virgin ,cream4 ,,to be done in the same manner1 only omitting the tea1 and adding slices of citron when put into a dish4 ,coffee ,cream4 ,,to be done in the same way1 but instead of the liquid boil an ounce of whole coffee in the cream4 ,burnt ,cream4 ,,to be done in the same manner as virgin cream1 and when it is quite cold and to be served up put sifted sugar over1 and burn it with a clear red-hot salamander4 ,put round the edge of the dish some ratafias4 ,pastry ,cream4 ,,to a pint of cream add half a table spoonful of pounded cinnamon1 a little grated lemon peel1 three table spoonfuls of flour1 two ounces of oiled fresh butter1 eight yolks and the whites of three eggs well beaten1 half a pound of sifted sugar1 and a table spoonful of orange flower water4 ,put the ingredients over a fire1 and when it begins to thicken add four ounces of ratafias and two ounces of pounded citron1 mixing all well together4 ,let it stand till quite cold1 then cut it into what shapes you please1 and dip them singly into yolk of raw egg2 then breadcrumb and fry them in boiling lard till of a light colour1 drain them dry1 and serve them up hot4 ,almond ,paste4 ,,blanch and pound very fine half a pound of jordan almonds1 add six yolks of eggs1 a sufficient quantity of flour to bind it well1 an ounce of oiled fresh butter1 and sweeten to the palate with sifted sugar4 ,mix the ingredients thoroughly in a marble mortar1 and when it becomes a stiff paste roll it out1 and cut it into what shapes you please2 bake them1 and when cold fill them with creams or jellies4 ,cheese ,cakes4 ,,to three quarts of new milk add three parts of a gill of runnet2 let it stand in a warm place1 and when it is thoroughly turned drain it well1 and mix into it with your hand half a pound of fresh butter1 and sweeten to the palate with pounded sugar4 ,then add a few currants washed and picked1 a little citron1 candied orange and lemon peels cut into small slices1 and an ounce of jordan almonds pounded fine4 ,then beat up three eggs1 put them with the mixture1 sheet the pans with puff paste1 fill them with the curd1 and bake them in a brisk oven4 ,or the paste may be made with half a pound of sifted flour1 a quarter of a pound of fresh butter1 and cold pump water1 mixed lightly and rolled out4 ,almond ,nuts4 ,,take three eggs1 their weight of sifted sugar1 flour of the weight of two eggs1 and two ounces of almonds blanched and pounded fine2 then beat the whites to a solid froth1 and mix the ingredients well with it4 ,have ready wafer or writing paper rubbed over with fresh butter1 and with a teaspoon drop the mixture upon the paper in rows and bake them4 ,to make ,syllabub4 ,,to a pint and a half of cream add a pint of sweet wine1 a gill of brandy1 sifted sugar1 and a little lemon juice2 whisk it well1 take off the froth with a spoon1 lay it upon a large sieve1 fill the glasses three parts full with the liquor1 add a little grated nutmeg1 and put the froth over4 ,trifle4 ,,put into a deep china or glass dish half a pound of spunge biscuits1 two ounces of ratafias1 two ounces of jordan almonds blanched and pounded1 citron and candied orange peel an ounce of each cut into small slices1 some currant jelly and raspberry jam1 a small quantity of grated nutmeg and lemon peel1 half a pint of sweet wine1 and a little of the liquor of the syllabub4 ,then make the same kind of cream as for pies1 and when cold put it over the ingredients4 ,when it is to be served up put plenty of the stiff froth of a syllabub raised high on the cream1 and garnish with coloured comfits or rose leaves1 which are recommended for elegance4 ,tarts or ,tartlets4 ,,sheet tart or tartlet pans with puff paste a quarter of an inch thick1 trim round the edge with a sharp knife2 then fill with raspberry or apricot jam1 or orange marmalade or stewed apple1 and put fine strings of paste across in what form you please4 ,bake them in a brisk oven1 and be careful not to let the top colour too much4 ,paste for stringing ,tartlets4 ,,cut a bit of puff paste into pieces1 mix with it half a handful of flour1 a little cold water1 and let it be of a moderate stiffness1 and mould it with the hands till it draws into fine threads4 ,roll a piece out three inches long and two inches broad2 then cut it into slips1 draw them out singly1 and put them across the tarts in any form1 which may be repeated two or three times over each other1 as it will add much to their appearance when baked4 ,to stew ,apples for ,tarts4 ,,pare1 cut into quarters1 and core1 some apples2 put them into a stewpan1 add to them a piece of lemon peel1 a little water1 and a stick of cinnamon4 ,cover the pan close1 put it over a fire till the apples are dissolved1 sweeten to the palate with sifted sugar1 add a table spoonful of syrup of cloves1 and rub them through a hair sieve4 ,let it stand till cold before it is put into the paste4 ,n4 ,b4 ,to make a very fine flavoured tart1 stew golden pippins in the same manner1 and when they are rubbed through the sieve add only half a table spoonful of syrup of cloves1 and mix well with it a quarter of a pound of pine-apple jam4 ,this mixture will keep a month if close covered4 ,fried ,puffs with ,sweetmeats4 ,,roll out puff paste half an inch thick1 cut it into slips of three inches wide1 the slips into square pieces1 and put on each some sweetmeat of any kind4 ,fold the paste1 and run a jagger iron round to form it1 or cut it with a sharp knife4 ,have ready boiling lard1 fry them of a light colour1 drain them dry1 and serve them up with sifted sugar over4 ,pyramid ,paste4 ,,take a sheet of puff paste rolled of half an inch thick2 cut or stamp it into oval forms1 the first to be the size of the bottom of the dish in which it is to be served up1 the second smaller1 and so on till it becomes a pyramid2 then put each piece separately on paper laid on a baking plate1 and when the oven is ready1 egg the top part of the pieces and bake them of a light colour4 ,when they are done take them off the paper1 lay them on a large dish till quite cold1 and when to be served up set the largest piece in the dish for which it was formed1 and put on it raspberry or apricot jams or currant jelly1 the next size on that and more sweetmeats1 proceeding in the same manner till all the pieces are placed on each other4 ,put dried fruits round the pyramid1 such as green gages1 barberries1 or cherries4 ,n4 ,b4 ,instead of stamping the pieces it is thought better to cut them with a sharp knife2 then to cut out small pieces round the edges to make them appear like spires1 as1 being done in this manner1 it causes the paste to appear lighter4 ,iceing for a ,cake4 ,,whisk the whites of four eggs to a solid froth1 and put to it as much treble refined sifted sugar as you can2 then add the juice of a lemon1 mix all well together with a spoon1 and spread it over the cake when warm4 ,cherries in ,brandy for ,desserts4 ,,on a dry day gather the largest ripe morella cherries1 and be careful they are not bruised2 then cut off the stalk half way1 prick each cherry with a needle four times1 put them into glasses1 add strong best brandy enough to cover them1 and sweeten with clarified sugar4 ,tie over them a bladder washed and wiped dry1 some white leather over that bound tight1 and turn the glasses bottom upwards4 ,n4 ,b4 ,grapes or apricots may be done in the same manner4 ,to make ,buns4 ,,put five pounds of best flour into a wooden bowl1 set a spunge of it with a gill of yeast and a pint of warm milk2 then mix with it one pound of sifted sugar1 one pound of oiled fresh butter1 coriander seeds1 cinnamon1 and mace1 a small quantity of each pounded fine4 ,roll the paste into buns1 set them on a baking plate rubbed over with a little butter1 put them in a moderate oven to prove1 then wash them with a paste brush dipped in warm milk1 and bake them of a good colour4 ,orgeat4 ,,blanch a pound of jordan and one ounce of bitter almonds1 pound them in a marble mortar till very fine2 then put to them a pint of pump water1 rub them through a tamis cloth till the almonds are quite dry1 and add to the liquor more water to make it of a proper consistence for drinking2 after which sweeten with clarified sugar1 or sugarcandy1 or capillaire2 then put it into a decanter1 and when it is to be used shake it together4 ,orange ,marmalade4 ,,take seville oranges when in season1 which is generally at the beginning of ,march2 cut them into halves1 and the halves again into thin slices1 which put with the juice1 but not too much of the core1 and take away the pips4 ,to every pound weight of orange add two pounds of sifted sugar and a gill of water2 then put them into a preserving pan1 set the pan over a quick fire1 and when the mixture boils keep stirring and skimming till it becomes of a proper stiffness1 which may be known by putting a little into a saucer and setting it in cold water4 ,then fill the pots with the marmalade1 and when cold put over white paper dipped in brandy2 after which cover the pots with paper and white leather1 and preserve them in a dry place for use4 ,n4 ,b4 ,in the same way try the proper stiffness of other jellies or jams1 and cover them in like manner4 ,raspberry ,jam4 ,,to every pound weight of ripe picked raspberries1 add fourteen ounces of sifted sugar and half a gill of currant juice2 put them into a preserving pan1 set them over a brisk fire1 and when it boils skim it well and let it simmer till it becomes of a good consistence4 ,n4 ,b4 ,the raspberries may be mashed with a spoon previous to adding the sugar1 or rubbed through a wicker sieve4 ,quince ,jam4 ,,pare ripe quinces1 cut them into thin slices1 put them into a stewpan with a sufficient quantity of water to cover them1 let them boil gently till tender close covered1 and rub them through a large hair sieve2 add to a pound of the pulp a pound and a half of sifted sugar and half a gill of syrup of cloves2 then put them into a preserving pan1 and let them simmer together till of a good strength4 ,n4 ,b4 ,a little of this jam mixed with apples in a pie will make it very good4 ,green ,gage ,jam4 ,,rub ripe gages through a large hair sieve1 and put them into a preserving pan2 then1 to a pound of pulp add a pound of sifted sugar2 after which boil to a proper thickness1 skim it clean1 and put it into small pots4 ,apricot ,jam4 ,,take apricots when nearly ripe1 pare and cut them into halves1 break the stones1 blanch the kernels1 and add them to the halves4 ,to a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled4 ,then set it over a brisk fire1 stir the mixture well together till it becomes of a good strength1 but let it not be very stiff4 ,preserved ,apricots for ,tarts or ,desserts4 ,,cut ripe apricots in halves1 blanch the kernels and add them to the fruit4 ,have ready clarified sugar boiling hot1 put the apricots into it1 and let them stand till cold4 ,then boil the syrup again1 add the apricots as before1 and when they are cold put the halves into small pots or glasses1 and if the syrup is too thin boil it again1 and when it is cold put it to the fruit1 and cover it with paper dipped in brandy4 ,n4 ,b4 ,green gages may be done whole in the same manner1 or green gooseberries with the seeds taken out4 ,these fruits may be served up with the syrup2 or they may be dried on tin plates1 in a moderately heated oven1 and when almost cold put sifted sugar over4 ,currant ,jelly4 ,,take two thirds of ripe red currants and one third of white1 pick them1 put them into a preserving pan over a good fire1 and when they are dissolved run their liquor through a flannel bag4 ,to a pint of juice add fourteen ounces of sifted sugar4 ,set it over a brisk fire1 let it boil quick1 skim it clean1 and reduce it to a good stiffness1 which may be known as before directed in orange marmalade4 ,n4 ,b4 ,in the same manner may be made black currant jelly1 but allowing sixteen ounces of sugar to a pint of juice4 ,crisp ,tart ,paste4 ,,take half a pound of sifted flour1 a quarter of a pound of fresh butter1 two ounces of sifted sugar1 and two eggs beaten2 mix them with pump water1 and knead the paste well4 ,eggs and ,bacon another way4 ,,boil six eggs for five minutes1 then peel and cut them into halves2 after which take out the yolks1 put them into a marble mortar with a small quantity of the white meat of dressed fowl1 lean ham1 a little chopped parsley1 one eschallot1 a table spoonful of cream1 a dessert spoonful of ketchup1 a little cayenne1 some breadcrumbs1 and sifted mace1 a very small quantity of each4 ,pound all well together1 fill the halves of the whites with the mixture1 bake them gently ten minutes1 and serve them up on rashers of bacon or ham broiled1 and put some cullis over them4 ,to make ,puff ,paste4 ,,mould with the hands a pound of fresh or good salt butter and lay it in cold water2 then sift a pound of best white flour1 rub lightly into it half the butter1 mix it with cold spring water1 roll it out1 put on it 7in pieces7 half the remaining butter1 fold the paste1 roll it again1 and add the remainder of the butter4 ,strew lightly upon it a little flour1 fold it together1 set it in a cold place1 and when it is wanted for use1 roll it out twice more4 ,n4 ,b4 ,in summer time the white of an egg beat up may be added with the water that mixes it4 ,to make an ,almond ,cake4 ,,take eight ounces of jordan and one ounce of bitter almonds1 blanch and pound them very fine2 then beat in with the almonds the yolks of eight eggs1 and let the whites be whisked up to a solid froth4 ,then take eight table spoonfuls of sifted sugar1 five spoonfuls of fine flour1 a small quantity of grated lemon peel and pounded cinnamon1 and mix all the ingredients4 ,rub the inside of a mould with fresh butter1 fill it with the mixture1 and bake it of a light colour4 ,almond ,custards4 ,,add to a pint and a half of cream a small stick of cinnamon1 a blade of mace1 a bit of lemon peel1 some nutmeg1 and sugar to the palate4 ,boil the ingredients together ten minutes1 and strain it2 then blanch and pound 7quite fine7 three ounces of jordan and eight single bitter almonds2 after which rub through a hair sieve1 add the fine pulp to the cream1 likewise a little syrup of roses1 and the yolks of six eggs beat up1 and put the mixture into small cups2 or it may be baked in a dish with a rim of puff paste round it4 ,n4 ,b4 ,plain custards may be made in the same manner1 but instead of almonds add a little orange flower water4 ,rhubarb ,tart4 ,,take slips of green rhubarb1 wash it1 and cut it into small pieces the bigness of young gooseberries2 put them into a dish1 sweeten with sifted sugar1 add the juice of a lemon1 cover it with puff paste1 and bake it4 ,serve it up either plain or with cream1 the same as for an apple pie4 ,orange ,pudding4 ,,peel four seville oranges thin1 boil them till tender1 rub them through a hair sieve1 and preserve the fine pulp4 ,take a pound of naples biscuits1 a little grated nutmeg1 two ounces of fresh butter1 and pour over them a quart of boiling milk or cream in which a stick of cinnamon has been boiled4 ,when the ingredients are cold mix with them the pulp and eight eggs well beaten1 sweeten to the palate1 and 7if approved7 add half a gill of brandy4 ,edge a dish with puff paste1 put in the mixture1 garnish the top with strings of paste as for tartlets1 and bake it in a moderately heated oven4 ,n4 ,b4 ,a lemon pudding may be made in the same manner4 ,rice ,pudding4 ,,to a pint and a half of cream or new milk add a few coriander seeds1 a bit of lemon peel1 a stick of cinnamon1 and sugar to the palate4 ,boil them together ten minutes1 and strain it to two ounces of ground rice1 which boil for ten minutes more4 ,let it stand till cold1 and then put to it two ounces of oiled fresh butter1 a little brandy1 grated nutmeg1 six eggs well beaten1 and a gill of syrup of pippins4 ,mix all together1 put it into a dish with puff paste round it1 and bake it1 taking care it is not done too much4 ,should the pudding be made with whole rice it should be boiled till nearly done before the cream is strained to it1 and if approved a few currants may be added4 ,n4 ,b4 ,millet or sago 7whole or ground7 may be done in the same manner4 ,tansey ,pudding4 ,,blanch and pound very fine a quarter of a pound of jordan almonds2 then put them into a stewpan1 add a gill of the syrup of roses1 the crumb of a french roll1 a little grated nutmeg1 half a gill of brandy1 two table spoonfuls of tansey juice1 three ounces of fresh butter1 and some slices of citron4 ,pour over it a pint and a half of boiling cream or milk1 sweeten to the palate1 and when it is cold mix it well1 add the juice of a lemon and eight eggs beaten4 ,it may be either boiled or baked4 ,almond ,pudding4 ,,to be made as a tansey pudding1 only omitting the french bread and tansey juice1 and adding as substitutes a quarter of a pound of naples biscuits and a spoonful of orange flower water4 ,marrow ,pudding4 ,,boil with a quart of new milk cinnamon and lemon peel1 and strain it to half a pound of beef marrow finely chopped1 a few currants washed and picked1 some slices of citron and orange peel candied1 a little grated nutmeg1 brandy1 syrup of cloves1 a table spoonful of each1 and half a pound of naples biscuits4 ,when the mixture is cold add eight eggs beat up1 omitting five of the whites1 and bake it in a dish with puff paste round it4 ,bread ,pudding4 ,,to be made as a marrow pudding1 only omitting the naples biscuits and a quarter of a pound of the beef marrow1 adding as a substitute the crumb of french bread4 ,a rich ,plum ,pudding4 ,,take one pound of raisins stoned1 one pound of currants washed and picked1 one pound of beef suet chopped1 two ounces of jordan almonds blanched and pounded1 citron1 candied orange and lemon peel pounded1 two ounces of each1 a little salt1 some grated nutmeg and sugar1 one pound of sifted flour1 a gill of brandy1 and eight eggs well beaten4 ,mix all together with cream or milk1 and let it be of a good thickness2 then tie it in a cloth1 boil it five hours1 and serve it up with melted butter over4 ,batter ,pudding4 ,,to a pound of flour sifted add a little salt and a gill of milk1 mix them till smooth1 beat well six eggs1 and add them together with more milk till the batter is of a proper thickness2 then put the mixture into a bason rubbed with fresh butter1 tie a cloth over1 boil it an hour and a quarter1 turn it out of the bason1 and serve it up with melted butter1 sugar1 and grated nutmeg1 in a sauce boat2 to which may be added also 7if approved7 a table spoonful of white wine1 or a dessert spoonful of vinegar4 ,n4 ,b4 ,when puddings are put into the pot the water in general should boil4 ,boiled ,apple ,pudding4 ,,make a paste with flour1 chopped beef suet1 or marrow1 a little salt and water2 then knead it well1 roll it out thin1 sheet a bowl or bason with it1 fill it with good baking apples pared1 cut into quarters and cored2 add lemon peel grated1 cloves1 nutmeg1 and cinnamon pounded fine1 a small quantity of each4 ,lay a thin paste on the top1 tie the bason in a cloth1 and let the pudding boil till well done4 ,when it is to be served up cut a piece out of the top and mix with the apples1 sugar to the palate1 and add a bit of fresh butter and a little syrup of quinces4 ,apple ,dumplings4 ,,pare large baking apples1 core them with a scoop1 fill the cavities with quince marmalade1 roll out 7a quarter of an inch thick7 the same kind of paste as for an apple pudding1 mould over each apple a piece of paste1 and boil them separately in a cloth1 or wash them with whites of eggs with a paste brush1 and bake them4 ,serve them up with grated nutmeg1 sifted sugar1 and fresh butter1 in different saucers4 ,baked ,apple ,pudding4 ,,stew the apples as for a tourte or tartlets1 and when they are cold add to them six eggs well beaten2 put the mixture into a dish with puff paste round the rim1 and bake it4 ,damson ,pudding4 ,,make paste and sheet a bason in the same manner as for an apple pudding2 then fill it with ripe or bottled damsons1 cover it with paste1 boil it1 and when it is to be served up cut a piece out of the top1 mix with the fruit1 sifted sugar to the palate1 and a small quantity of pounded cinnamon or grated nutmeg4 ,n4 ,b4 ,puddings made with gooseberries1 currants1 or bullies1 may be done in the same manner4 ,damson ,pudding another way4 ,,to a pint of cream or milk add six eggs1 four table spoonfuls of sifted flour1 a very little salt1 a small quantity of pounded cinnamon1 and whisk them well together4 ,have ready ripe or bottled damsons1 rub them through a hair sieve1 add to the mixture a sufficient quantity of the fine pulp to make it in substance a little thicker than batter1 sweeten it to the palate1 put it into a buttered bason1 flour a cloth and tie over1 boil it an hour and a quarter1 and when it is to be served up turn it out of the bason and put melted butter over4 ,n4 ,b4 ,in the same manner may be done ripe peaches1 nectarines1 gooseberries1 apricots1 green gages1 or egg plums2 or instead of boiling may be baked in a tart pan1 sheeted with puff paste4 ,baked ,fruit ,pudding another way4 ,,rub gooseberries or other ripe fruit through a hair sieve2 and to half a pint of the fine pulp add a quarter of a pound of naples biscuits1 three ounces of oiled fresh butter1 half a pint of cream1 grated nutmeg1 sugar to the palate1 and six eggs4 ,beat all the ingredients together for ten minutes2 then add slices of citron1 and bake the mixture in a dish with puff paste round the rim4 ,muffin ,pudding with dried ,cherries4 ,,to a pint and a half of milk add a few coriander seeds1 a bit of lemon peel1 sugar to the palate1 and boil them together ten minutes4 ,then put four muffins into a pan1 strain the milk over them1 and1 when they are cold1 mash them with a wooden spoon2 add half a gill of brandy1 half a pound of dried cherries1 a little grated nutmeg1 two ounces of jordan almonds blanched and pounded very fine1 and six eggs well beaten4 ,mix all together and boil in a bason1 or bake it in a dish with paste round it4 ,potatoe ,pudding4 ,,peel potatoes1 steam them1 and rub them through a fine sieve4 ,to half a pound of pulp add a quarter of a pound of fresh butter oiled1 sifted sugar to the palate1 half a gill of brandy1 a little pounded cinnamon1 half a pint of cream1 a quarter of a pound of currants washed and picked1 and eight eggs well beaten4 ,mix all together1 bake 7or boil7 the pudding1 and serve it up with melted butter in a sauceboat4 ,carrot ,pudding4 ,,take red carrots1 boil them1 cut off the red part1 and rub them through a sieve or tamis cloth4 ,to a quarter of a pound of pulp add half a pound of crumb of french bread1 sifted sugar1 a spoonful of orange flower water1 half a pint of cream1 some slices of candied citron1 some grated nutmeg1 a quarter of a pound of oiled fresh butter1 eight eggs well beaten1 and bake it in a dish with a paste round the rim4 ,ice ,cream4 ,,take a pint and a half of good cream1 add to it half a pound of raspberry or other jams1 or ripe fruits1 and sifted sugar2 mix them well together and rub through a fine sieve4 ,then put it into a freezing mould1 set it in ice and salt1 and stir it till it begins to congeal4 ,after which put at the bottom of a mould white paper1 fill with the cream1 put more paper over1 cover close1 set it in ice till well frozen1 and when it is to be turned out for table dip the mould in cold water4 ,or it may be served up in glasses1 taking the cream out of the freezing mould4 ,observation on ,stores4 ,,as frequent mention is made of syrups1 jams1 pounded spices1 sugar sifted1 grated nutmeg1 and orange flower water1 to be used in puddings and pies2 and as a very small quantity of each is wanted at a time2 it is therefore recommended 7as a saving of trouble and expence7 that the syrups1 c4 be made when the fruits are in season1 and preserved in small bottles with the different stores4 ,but should any of the receipts be thought too expensive or rich1 it is recommended1 likewise1 that a curtailment be made in some of the articles1 pursuing nearly the same process1 they being written in that state only to shew their first and best manner4 ,the same observation may be borne in remembrance with respect to made dishes1 roasting1 pastry1 or sauces4 ,partridge ,soup4 ,,cut to pieces two or three picked and drawn partridges or pheasants1 an old fowl1 a knuckle of veal1 some lean ham1 celeri1 onions1 turnips1 a carrot1 and a blade of mace4 ,put them into a stewpot with half a pint of water1 set them over a fire close covered1 and steam them till three parts done4 ,then add three quarts of beef stock1 simmer till the ingredients are tender1 strain the liquor through a fine sieve1 and when cold take the fat clean off1 add a little liquid of colour1 a small quantity of salt and cayenne pepper1 whisk with it two eggs and their shells1 clear it over a good fire1 and strain it through a tamis cloth2 then cut half a middling-sized white cabbage into small slices1 scald it1 add to the soup1 and boil it gently till tender4 ,collared ,eels4 ,,skin and bone two large eels1 lay them flat1 and season with plenty of parsley1 an eschallot chopped very fine1 pepper1 salt1 beaten spices1 and mushroom powder1 a small quantity of each4 ,then roll and bind them tight with tape1 put them into a stewpan with a pint of veal stock and a little lemon juice1 simmer them over a fire till done1 put them on a dish1 skim the liquor free from fat1 season with salt to the palate1 clear it with two eggs1 strain it through a tamis cloth1 boil it down gently till of a strong jelly1 and put it into a bason4 ,when the eels are cold1 take off the tape1 trim the ends1 wipe them dry1 serve them up with the chopped jelly round them1 a few bunches of pickled barberries on their tops1 and slices of lemon round the rim of the dish4 ,n4 ,b4 ,should the liquor be pale at the time it is cleared1 add a few drops of liquid of colour4 ,white ,puddings4 ,,to half a pound of beef marrow chopped fine1 add six ounces of jordan almonds blanched and pounded quite fine1 with a dessert spoonful of orange flower water1 half a pound of the crumb of french bread1 half a pound of currants washed and picked1 a quarter of a pound of sifted sugar1 a little mace1 cloves1 and cinnamon pounded1 a gill of mountain wine1 and the yolks of four eggs beaten4 ,mix all well together1 fill the entrails of a pig three parts full1 tie each end1 and boil them half an hour4 ,sausage ,meat4 ,,take the lean meat of young pork chopped small1 and to a pound of it add a pound of the flay and fat chopped1 some breadcrumbs1 nutmeg1 allspice and mace pounded1 a small quantity of each1 a little grated lemon peel1 sage1 parsley1 thyme1 and two eschallots1 chopped very fine1 an egg beaten1 and season with pepper and salt4 ,mix all well together1 with the hands1 or pound it in a marble mortar2 then make it into cakes and broil it1 or put it into the entrails of a pig nicely cleaned4 ,calf's ,liver roasted4 ,,make an incision in the under part of a calf's liver1 fill it with a stuffing made with beef marrow1 breadcrumbs1 grated nutmeg1 one eschallot1 two mushrooms1 parsley and thyme chopped fine1 and one egg beaten4 ,then sew it up1 lard it with small slips of fat bacon1 put a piece of veal caul over1 and roast it gently4 ,when it is to be served up take off the caul1 glaize the top1 put under it some good cullis sauce1 and plenty of fried parsley round4 ,to dry ,herbs4 ,,gather marjoram1 savory1 thyme1 basil1 parsley1 c4 on a dry day1 when in season1 and not blown4 ,divide them separately into small bunches1 as in that state they will dry best4 ,then hang them on a line in a dry room or place where the air has free admission1 but no direct rays of the sun4 ,when they are perfectly dry 7which will require two or three weeks to accomplish7 put them in rows in boxes close covered1 and set them in a dry place4 ,to make ,anchovie ,liquor to be used in ,fish ,sauces4 ,,put into a stewpan one pound of best anchovies1 two quarts of water1 two bay leaves1 some whole pepper1 a little scraped horseradish1 a sprig of thyme1 two blades of mace1 six eschallots chopped small1 a gill of red port1 half the rind of a lemon1 a gill of ketchup2 boil all together twenty minutes1 and rub them through a tamis cloth with a wooden spoon4 ,when the essence is cold put it into pint bottles1 cork them close1 and set them in a dry place4 ,potted ,lobster4 ,,boil two live hen lobsters in strong salt and water till half done2 then take the meat and spawn out of the shells1 put it into a stewpan1 add a little beaten and sifted mace1 cloves1 nutmeg1 pepper1 salt1 a small quantity of lemon juice1 a spoonful of essence of ham1 a dessert spoonful of anchovie liquor1 the same as for fish sauce1 and simmer them over a fire for ten minutes4 ,then pound the meat in a marble mortar1 reduce the liquor almost to a glaize1 put it to the meat with a quarter of a pound of fresh butter1 mix them well together1 press the mixture down into small flat preserving pots1 cover with clarified butter1 and when cold put white paper over the pots1 and set them in a dry place4 ,n4 ,b4 ,prawns1 shrimps1 crayfish1 and crabs1 may be done in the same manner4 ,to clarify ,butter for ,potting4 ,,put fresh butter into a stewpan with a spoonful of cold water1 set it over a gentle fire till oiled1 skim it1 and let it stand till the sediment is settled2 then pour off the oil1 and when it begins to congeal put it over the different ingredients4 ,potted ,cheese4 ,,to a pound of grated parmezan or cheshire cheese add three ounces of cold fresh butter1 a little sifted mace1 and a tea spoonful of mustard4 ,mix all well in a marble mortar1 put it into small pots1 cover with clarified butter1 and set the pots in a cold dry place4 ,potted ,veal4 ,,cut small a pound of lean white veal1 put it into a stewpan1 with two ounces of fresh butter1 the juice of a lemon1 pepper1 salt1 sifted mace1 a bay leaf1 allspice1 cloves1 nutmeg1 cinnamon1 and mushroom powder1 a small quantity of each1 a little parsley1 thyme1 savory1 and two eschallots chopped fine4 ,put them over a fire and stew them ten minutes2 then pound them1 and add a pound of the mellow part of a boiled pickle tongue and half a pound of cold fresh butter4 ,mix them well together with two eggs beaten2 then press the mixture down tight into small pots1 cover them with paper1 put them into a moderate oven1 bake them twenty minutes1 and when the meat is cold put clarified butter over4 ,potted ,larks or ,small ,birds4 ,,pass them with the same ingredients as for veal1 and when they are half done take them out and put the lean veal in4 ,when the forcemeat is made put the birds into the pots with it1 bake them1 and proceed in the same manner as with potted veal4 ,n4 ,b4 ,pheasants1 partridges1 chickens1 c4 may be done in the same way1 but will take a longer time baking4 ,to dry ,morells1 ,mushrooms1 and ,champignons4 ,,take morells and champignons of the largest size1 forced mushrooms of the size of a shilling1 and let them be gathered fresh2 then take off the stalk1 wash them free from grit1 drain them dry with a cloth1 run a fine twine through them with a large needle1 hang them up in a warm dry place1 and when they are perfectly dry put them into paper bags in boxes close covered4 ,when they are wanted for use lay them in warm water for half an hour1 and prepare them as if they were fresh4 ,mushroom ,powder4 ,,after the mushrooms or champignons are dried whole they may be set before a fire till crisp2 then grind and sift them through a fine sieve1 and preserve the powder in small bottles close corked4 ,potted ,beef4 ,,take two pounds of the fillet out of the inside of a rump of beef and two pounds of best fat bacon4 ,cut them small1 put them into a marble mortar1 add to them a small quantity of parsley1 thyme1 savory1 four eschallots chopped fine1 some pepper1 salt1 two spoonsful of essence of ham1 a spoonful of mushroom powder1 sifted mace1 cloves1 and allspice1 a little of each1 two eggs beaten1 and a gill of rhenish wine4 ,pound all well together till quite fine2 then fill small pots with the mixture1 cover with paper1 bake it very gently for forty minutes1 and when cold cover with clarified butter4 ,tarragon ,vinegar4 ,,put into a stone jar half a pound of fresh gathered tarragon leaves and two quarts of best common vinegar1 and let them ferment a fortnight2 then run it through a flannel bag1 and add to it a quarter of an ounce of isinglass dissolved in cyder4 ,put it into a clean jar1 let it stand till fine1 pour it off1 put it into small bottles1 cork them close1 and set them in a dry place4 ,n4 ,b4 ,in the same manner may be done elder flowers1 c4 c4 ,walnut ,ketchup for ,fish ,sauces4 ,,to a quart of walnut pickle add a quarter of a pound of anchovies and three gills of red port2 boil them till reduced one third1 strain it1 and when cold preserve it in small bottles close corked4 ,to pickle ,tongues1 c4 ,,take large tongues perfectly fresh1 cut some of the root away1 make an incision in the under part1 rub them well with common salt1 and lay them in a tub or pan close covered for four days4 ,then pound together two parts of saltpetre1 one part of common salt1 one part of bay salt1 and one part of moist sugar4 ,rub the tongues well with the mixture1 put all into the pan1 and turn them every two days till pickled enough1 which will be in ten days4 ,n4 ,b4 ,pigs faces and hams to be done in the same manner1 but according to their size let them lay in the different pickles for longer periods1 and when well coloured smoke them4 ,if it be wished to have the hams or tongues of a westphalia flavour add some socho to the pickle4 ,india ,pickle4 ,,take large fresh cauliflowers in the month of ,july1 pick them into small pieces1 wash them clean1 put them into a pan with plenty of salt over them for three days2 then drain and lay them separately to dry in the sun1 repeatedly turning them till they are almost of a brown colour1 which will require several days4 ,then put plenty of whole ginger1 slices of horseradish1 peeled garlick1 whole long pepper1 peeled eschallots and onions1 into salt and water for one night2 drain and dry them also2 and when the ingredients are ready1 boil more than a sufficient quantity of vinegar to cover them1 and to two quarts of it add an ounce of the best pale turmeric1 and put the flowers and the other ingredients into stone jars1 pour the vinegar boiling hot over1 cover them till the next day1 then boil the pickle again1 and the same on the third day2 after which fill the jars with liquor1 cover them over close with bladder and white leather1 and set them in a dry place4 ,n4 ,b4 ,in the same manner may be done white cabbages cut into half quarters1 whole french beans1 heads of celery1 heads of asparagus1 onions whole or sliced1 or pickling melons peeled thin1 cut into halves1 and formed like an indian mango4 ,to dry ,artichoke ,bottoms4 ,,gather the largest firm artichokes when in season1 cut off the stalks1 and boil them till the leaves and choke can be taken away4 ,afterwards put them on a baking plate and set them in a very slow heated oven1 or hang them up in a warm place to dry1 and when perfectly so put them into paper bags4 ,when they are wanted for use lay them in warm water and salt1 and when pliable trim them neat1 braise them in stock and lemon juice1 which will preserve them white1 and when they are done enough1 if for ragout1 cut them into pieces2 if for dishes1 serve them whole with good cullis sauce over them4 ,to pickle ,cucumbers1 c4 ,,gather jerkins not too large1 lay them in a strong brine of salt and water for three days1 then wipe them dry1 and put them into stone jars4 ,then put a sufficient quantity of vinegar to cover them into a preserving pan1 add plenty of whole ginger and black pepper1 a middling quantity of mace1 allspice and cloves1 some slices of horseradish1 peeled onions1 eschallots1 and a small quantity of garlick4 ,let the ingredients boil for ten minutes1 and pour them with the liquor over the cucumbers2 cover the jars with cabbage leaves and a plate1 set them in a warm place1 the next day drain the liquor from them1 boil it1 and pour over them again1 and if on the third day they are not green enough1 boil the vinegar again1 pour it over1 and when cold tie bladder and white leather over the jars1 and set them in a dry place4 ,n4 ,b4 ,in the same manner may be done walnuts1 love apples1 barberries1 capsicums1 french beans1 nasturtiums1 and small pickling melons peeled very thin and cut into quarters4 ,rules to be observed in ,pickling4 ,,it is recommended that the best common vinegar be in general used for pickling1 and that it be put into a well-cleaned copper or brass-preserving pan just before it is to be put over the fire1 and when it boils not to remain in the pan4 ,there can be no occasion of the many arts that are used in order to preserve the ingredients green1 if the vegetables are gathered fresh1 on a dry day1 when in season1 and the process followed that has been recommended4 ,further directions could be given that might be attended with greater expence1 but which would scarcely answer a better purpose1 excepting only to those who are in the habit of extensive practice4 ,to pickle ,onions4 ,,peel small button onions into milk and water1 in which put plenty of salt2 set it over a fire1 and when it boils strain the onions1 wipe them dry1 and put them into glasses4 ,have ready cold white wine vinegar1 in which whole white pepper1 ginger1 mace1 and slices of horseradish have been boiled4 ,pour it over the onions1 and cover them with bladder and leather4 ,to pickle ,mushrooms4 ,,take a sufficient quantity of double distilled white wine vinegar to cover the mushrooms2 add to it whole white pepper1 ginger1 mace1 peeled eschallots1 and a small quantity of garlick if approved2 boil all together ten minutes and let it stand till cold4 ,then peel fresh forced button mushrooms into water1 wash them clean1 strain1 and put them into a stewpan4 ,to a quart of mushrooms add the juice of a lemon and a table spoonful of salt4 ,cover the pan close1 set it over a fire1 and when the liquor is sufficiently drawn from the mushrooms put the whole into glasses and cover them with the pickle4 ,tie bladder and white leather over the glasses4 ,the general rule has been deviated from of making the pickle for onions and mushrooms with double distilled white wine vinegar1 as in this instance it is requisite to preserve them white4 ,it is likewise recommended that they be put into small jars or glasses for use2 for this reason1 that1 if exposed to the air but for a short space of time1 they will discolour4 ,to pickle ,beet ,roots4 ,,boil the roots till three parts done1 and cut them into slices of an inch thick4 ,then take a sufficient quantity of vinegar to cover them1 and add to it whole allspice1 a few cloves1 mace1 black pepper1 slices of horseradish1 some onions1 eschallots1 a little pounded ginger1 some salt1 and a few bay leaves4 ,boil the ingredients together twenty minutes and strain it1 and when the pickle is cold add a little bruised cochineal4 ,put the slices of beet into jars1 add the pickle1 put a small quantity of sweet oil on the top1 and tie the jars down close4 ,n4 ,b4 ,when the beet is wanted for use mix well together sweet oil1 mustard1 some of the liquor in which the roots were pickled1 and a very little sifted sugar4 ,lay the slices in a deep plate and pour the mixture over4 ,to pickle ,artichoke ,bottoms4 ,,take large fresh and sound artichokes1 boil them just enough to take the leaves and choke away1 then trim and lay them in salt and water2 after which boil 7for five minutes7 a sufficient quantity of vinegar to cover them1 in which put whole allspice1 black pepper1 ginger1 mace1 cloves1 eschallots1 salt1 a few bay leaves1 and some slices of horseradish4 ,drain and wipe dry the bottoms1 put them into jars1 add the liquor and ingredients to them1 and tie them down close4 ,when they are fit for use serve them up in a deep plate with a little of the pickle1 oil1 and mustard mixed with it4 ,to pickle large ,cucumbers4 ,,peel them very thin1 cut them into halves1 throw the seeds away1 and lay the cucumbers in salt for a day4 ,then wipe them dry1 fill them with mustard seed1 peeled eschallots1 garlick1 small slips of horseradish1 and mace4 ,after which tie them round with twine1 put them into jars1 pour over them some boiling liquor made as for india pickle or for jerkins1 and cover them down close till fit for use4 ,to pickle ,red ,cabbage4 ,,cut a fresh light red cabbage into slips1 wash it clean1 and put it into a pan with plenty of salt for two days4 ,then boil together for half an hour a sufficient quantity of vinegar to cover the cabbage1 together with bruised black pepper1 mace1 allspice1 cloves1 ginger1 nutmeg1 and mustard seed1 a middling quantity of each4 ,strain the vinegar and ingredients1 and let them stand till cold2 then add a little bruised cochineal1 drain the cabbage on a large sieve till dry1 put it into the jars1 add the pickle1 and tie the jars down close2 or the liquor may be poured over the cabbage boiling hot2 and when cold1 before the jars are tied down1 add a little bruised cochineal4 ,this method will make the cabbage sooner fit for use4 ,n4 ,b4 ,onions may be peeled and done whole in the same manner1 and mixed with red cabbage4 ,to pickle ,currants4 ,,to a quart of double distilled white wine vinegar add half a pound of loaf sugar1 whole ginger1 one ounce of salt1 and a pint of red currant juice2 boil all together1 skim it clean1 and let it stand till cold4 ,then pick and put some best ripe red currants into glasses1 fill them with the pickle1 and cover them down close with bladder and leather4 ,to pickle ,barberries4 ,,bruise and strain ripe barberries1 and to a pint of juice add three pints of vinegar1 a quarter of a pound of loaf sugar1 an ounce of salt1 and a quarter of an ounce of pounded and sifted ginger4 ,boil all together1 skim it clean1 and put bunches of the best ripe barberries into jars1 pour the pickle boiling hot over1 and let it stand till cold2 then add a little bruised cochineal1 and tie the jars over close4 ,n4 ,b4 ,bunches of currants may be done in like manner4 ,sour ,crout4 ,,take large white cabbages when in season1 cut them into halves1 and then into slips2 wash them clean and drain them dry4 ,after which put into a tub a layer of cabbage1 then a layer of salt1 afterwards a small quantity of pounded and sifted coriander seeds1 and so on alternately2 when the tub is nearly full put a weight over to press it well1 and set it in a cold dry place covered with a coarse cloth4 ,when it is wanted for use put some of the cabbage into boiling water over a fire for five minutes1 and strain it4 ,have ready some pieces of salted bouillie beef 7of a quarter of a pound each7 nearly boiled enough2 likewise some pieces of pickle pork of the same number and weight4 ,then put them into a stewpan1 add the cabbage1 fresh butter1 a little vinegar1 onions sliced very thin1 some whole pepper1 allspice1 and mace1 tied in a bit of cloth4 ,let all stew till tender2 then take out the spices1 season the cabbage to the palate with cayenne pepper1 and serve it up with fried onions 7done as per receipt71 with fried sausages round the crout4 ,peas ,pudding1 to be eaten with boiled ,pork4 ,,lay a pint of best split peas into water for half an hour2 strain1 pick1 and put them into a cloth1 tie them tight1 and boil them gently for three hours4 ,then put the peas out of the cloth into a stewpan1 mash them well with a wooden spoon1 add a bit of fresh butter1 a little pepper and salt1 the yolks of two eggs1 and mix all well together4 ,put the mixture into a clean cloth1 tie it up1 and let it hang near a fire for half an hour2 then turn it out on a dish1 and pour melted butter over4 ,currie1 or ,pepper ,water4 ,,cut a chicken into pieces1 blanch and wash it1 put it into a small stewpot1 add a table spoonful of currie powder1 half a pint of veal broth1 and simmer them till half done4 ,then peel and cut into thin slices two good sized onions1 fry them with two ounces of fresh butter till nearly done and of a brown colour2 then add them to the chicken1 together with a pint of veal broth1 half a bay leaf1 the juice of half a lemon1 two table spoonfuls of the juice of tamarinds1 which are to be dissolved in boiling water and strained4 ,boil all together till the chicken is nearly done2 then take it out1 put it into another stewpan1 rub the ingredients through a tamis sieve1 and add it to the fowl with a table spoonful of flour and water to thicken it4 ,make it boil1 season it well to the palate with cayenne pepper and salt1 skim it clean1 and serve it up in a bowl4 ,grills and ,sauce1 which are generally eaten after ,dinner4 ,,season some small pieces of ready-dressed fowl or turkey with pepper and salt1 and grill them gently till of a nice brown colour4 ,in the mean time put into a stewpan a gill and a half of cullis1 an ounce of fresh butter1 a table spoonful of mushroom ketchup1 the juice of a lemon1 and a small bit of the rind1 a little cayenne pepper1 a tea spoonful of the essence of anchovies1 and one eschallot chopped fine4 ,boil all the ingredients together five minutes1 strain the liquor1 and serve it up in a sauceboat2 the pieces of chicken1 c4 on a dish4 ,salm of ,woodcocks4 ,,take two woodcocks half roasted1 cut them up neatly1 and let the trimmings with the entrails be pounded in a marble mortar2 then put them into a stewpan1 add half a pint of cullis1 two eschallots chopped1 half a gill of red port1 and a bit of rind of lemon2 season to the palate with pepper1 salt1 and lemon juice4 ,boil the ingredients ten minutes1 and strain the liquor to the carved woodcocks1 which stew gently till done4 ,serve them up in a deep dish with sippets of fried bread strewed over4 ,to make a ,haggess4 ,,take the heart and lights of a sheep1 and blanch and chop them2 then add a pound of beef suet chopped very fine1 crumb of french roll soaked in cream1 a little beaten cinnamon1 mace1 cloves1 and nutmeg1 half a pint of sweet wine1 a pound of raisins stoned and chopped1 a sufficient quantity of flour to make it of a proper consistence1 a little salt1 the yolks of three eggs1 and some sheep chitterlings well cleaned and cut into slips4 ,mix all together1 and have ready a sheep's bag nicely cleaned1 in which put the mixture2 then tie it tight and boil it three hours4 ,french ,black ,puddings4 ,,pick1 wash1 and boil1 till three parts done1 two pounds of grits or rice2 then drain it dry1 put it into a stewpan with a quart of pigs blood preserved from curdling1 with plenty of salt stirred into it when taken from the animal2 add to them ground pepper1 pounded and sifted mace1 cloves1 nutmeg1 and allspice1 a small quantity of each1 a gill of cream with a bit of crumb of french bread soaked in it1 together with chopped savory1 thyme1 parsley1 and pennyroyal1 a little of each4 ,mix the ingredients over a slow fire for twenty minutes1 and when cold put with them plenty of the flay cut into small dice4 ,have ready the entrails cleaned very nice1 fill them with the mixture three parts full1 tie the ends1 put the puddings into hot water1 boil them gently a quarter of an hour2 if they are to be eaten directly when done1 prick them with a fork and broil them upon a very clean gridiron for ten minutes3 if they are not to be eaten immediately when made1 put them on clean straw1 and when they are wanted for use put them into boiling water1 let them simmer ten minutes1 then take them out1 and prick and broil them as above4 ,n4 ,b4 ,if large puddings they will take longer periods in boiling and broiling4 ,milk ,punch4 ,,to a gallon of milk add a little cinnamon1 cloves1 mace1 lemon and orange peel1 a pint of brandy1 a pint of rum1 plenty of orange and lemon juice1 and sweeten to the palate4 ,then whisk with it the yolks and whites of eight eggs1 put it over a brisk fire1 and when it boils let it simmer ten minutes2 run it through a jelly bag till quite clear1 put it into bottles1 and cork it close4 ,n4 ,b4 ,the rum and brandy should be added when the milk is cleared4 ,plum ,pottage4 ,,to veal and beef broths 7a quart of each7 add a pound of stoned pruens and the crumb of two penny french rolls1 rubbing all through a tamis cloth2 then mix to the pulp half a pound of stoned raisins1 a quarter of a pound of currants1 a little lemon juice1 some pounded cinnamon1 mace1 and cloves1 a pint of red port1 a pint of claret1 a small quantity of grated lemon peel1 and season to the palate with lump sugar4 ,let all simmer together for one hour2 then add a little cochineal to make it of a nice colour1 and serve it up in a tureen4 ,let it be of the consistence of water gruel4 ,candied ,orange or ,lemon ,peels4 ,,take either lemon or orange peels well cleaned from the pulp1 and lay them in salt and water for two days2 then scald and drain them dry1 put them into a thin syrup1 and boil them till they look clear4 ,after which take them out1 and have ready a thick syrup made with fine loaf sugar2 put them into it1 and simmer till the sugar candies about the pan and peels4 ,then lay them separately on a hair sieve to drain1 strew sifted sugar over1 and set them to dry in a slow oven2 or the peels may be cut into chips1 and done in the same manner4 ,lemonade or ,orangeade4 ,,to a gallon of spring water add some cinnamon and cloves1 plenty of orange and lemon juices1 with a bit of each peel2 sweeten well with loaf sugar1 and whisk with it the whites of six eggs and one yolk4 ,put it over a brisk fire1 and when it boils let it simmer ten minutes2 then run it through a jelly bag1 and let it stand till cold before it is drunk4 ,this mode is recommended1 the liquor having been boiled4 ,poivrade ,sauce for ,game1 ,maintenon ,cutlets1 c4 ,,peel and chop small twelve eschallots2 add to them a gill and a half of vinegar1 a table spoonful of veal consum1 half an anchovie rubbed through a fine sieve1 a little cayenne pepper1 and salt4 ,serve it up in a sauceboat cold1 if to be eaten with cold game2 but if to be eaten with hot1 roast1 or grills1 make it boiling4 ,lobster ,sauce for ,fish4 ,,take the spawn out of live lobsters before they are boiled1 bruise it well in a marble mortar1 add a little cold water1 strain it through a sieve and preserve it till wanted2 then boil the lobsters1 and when three parts done pick and cut the meat into small pieces1 and put it into a stewpan4 ,to the meat of a large lobster add a pound of fresh butter and a pint of water1 including a sufficient quantity of the spawn liquor to colour it4 ,put it over a fire1 thicken it with flour and water1 keep stirring till it boils1 and then season to the palate with anchovie liquor1 lemon juice1 and cayenne pepper4 ,let it simmer five minutes and skim it4 ,n4 ,b4 ,in place of the above the following method may be adopted3--,instead of cutting the meat of the lobster into pieces1 it may be pounded in a marble mortar1 then rubbed through a tamis cloth1 and the pulp put with the other ingredients when the sauce is to be made4 ,see ,anchovie ,essence for ,fish ,sauce4 ,oyster ,sauce for ,fish4 ,,blanch the oysters1 strain them1 and preserve their liquor2 then wash and beard them1 drain1 and put them into a stewpan2 then add fresh butter and the oyster liquor free from sediment1 some flour and water to thicken it1 season to the palate with lemon juice1 anchovie liquor1 a little cayenne pepper1 a spoonful of ketchup if approved1 and a bit of lemon peel4 ,when it boils skim it1 and let it simmer five minutes4 ,n4 ,b4 ,muscles and cockles may be done in like manner4 ,shrimp ,sauce for ,fish4 ,,boil live shrimps in salt and water for three minutes1 then pick1 wash1 and drain them dry2 after which add fresh butter1 water1 anchovie liquor1 lemon juice1 cayenne pepper1 and flour and water to make it of a sufficient thickness4 ,put the ingredients over a fire1 and when it boils skim it1 and let the shrimps simmer for five minutes4 ,or it may be made thus3--,when the shrimps are picked1 wash the shells1 drain them dry1 put them into a stewpan1 add a little water1 and boil them ten minutes2 then strain the liquor to the butter 7as above7 instead of the water1 which will make it of a better flavour4 ,the bodies of lobsters1 also1 when picked1 may be done in like manner for lobster sauce4 ,dutch ,sauce for ,fish4 ,,boil for five minutes1 with a gill and a half of vinegar1 a little scraped horseradish2 then strain it1 and when it is cold add to it the yolks of two raw eggs1 a quarter of a pound of fresh butter1 a dessert spoonful of flour and water1 and a little salt4 ,whisk the ingredients over a fire till the mixture almost boils1 and serve it up directly to prevent it from curdling4 ,anchovie ,sauce for ,fish4 ,,put half a pound of fresh butter into a stewpan1 add to it three spoonfuls of anchovie liquor1 walnut and mushroom ketchups a spoonful of each1 the juice of half a lemon1 a little cayenne pepper1 a tea spoonful of india soy if approved1 a sufficient quantity of flour and water to make it of a proper thickness4 ,make the mixture boil1 and skim it clean4 ,observations in respect of ,fish ,sauces1 c4 ,,let it be particularly observed that fish sauces should be of the thickness of light batter1 so that it might adhere to the fish when dressed1 it being a frequent error that they are either too thick or too thin4 ,the thickening should be made with the best white flour sifted1 and some water1 mixed smooth with a wooden spoon or a whisk1 and to be of the consistence of light batter also4 ,a little of it is recommended to be always ready where there is much cooking1 as it is frequently wanted both in fish and other sauces4 ,there are1 likewise1 other articles repeatedly wanted for the use of stovework2 and as their possession has been found to obviate much inconvenience and trouble1 they are here enumerated3 that is to say1 liquid of colour preserved in a bottle1 strained lemon juice preserved in the same manner1 cayenne pepper1 ground spices1 ground pepper and salt mixed1 which should be preserved separately in small jars2 and every day1 when wanted1 fresh breadcrumbs rubbed through a hair sieve2 parsley1 thymes1 eschallots1 savoy1 marjoram1 and lemon peel1 chopped very fine1 and put on a dish in separate partitions4 ,directions are not given for serving the fish sauces with any particular kind of fish1--such as turbot or salmon with lobster sauce1 c4 but the receipts have been written only for the making them2 therefore it is recommended that every person make a choice1 and not be biassed altogether by custom4 ,apple ,sauce for ,pork1 ,geese1 c4 ,,pare1 quarter1 and core1 baking apples2 put them into a stewpan1 add a bit of lemon rind1 a small stick of cinnamon1 a few cloves1 and a small quantity of water4 ,cover the pan close1 set it over a moderate fire1 and when the apples are tender take the peel and spices out2 then add a bit of fresh butter1 and sugar to the palate4 ,green ,sauce for ,ducklings or ,green ,geese4 ,,pick green spinach or sorrel1 wash it1 and bruise it in a marble mortar1 and strain the liquor through a tamis cloth4 ,to a gill of the juice add a little loaf sugar1 the yolk of a raw egg1 and a spoonful of vinegar2 if spinach juice1 then put one ounce of fresh butter1 and whisk all together over a fire till it begins to boil4 ,n4 ,b4 ,should the sauce be made of spinach juice instead of vinegar1 there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve4 ,fennel ,sauce for ,mackarel4 ,,pick green fennel1 mint1 and parsley1 a little of each2 wash1 boil them till tender1 drain and press them1 chop them fine1 add melted butter1 and serve up the sauce immediately1 for should the herbs be mixed with the butter any length of time before it is served up1 they will be discoloured4 ,the same observation should be noticed in making parsley and butter sauce4 ,bread ,sauce1 for ,turkies1 ,game1 c4 ,,soak a piece of crumb of bread with half a pint of milk or cream1 add a peeled middling-sized onion1 and put them over a fire2 when the milk is absorbed bruise the bread1 mix with it two ounces of fresh butter1 a little white pepper1 and salt2 and when it is to be served up take out the onion4 ,melted ,butter4 ,,in order to prevent butter from oiling1 the flour and water that may be sufficient for the quantity of butter should be made boiling1 skimmed clean1 and the butter added to dissolve1 being careful it is of a proper thickness4 ,in the same manner may be made fish sauces1 adding the liquor of the lobsters or oysters1 c4 with flour and water1 and when boiling add the butter with the other ingredients4 ,to make ,melon ,citron4 ,,take middling-sized melons when half ripe1 cut them in quarters1 take away the seed1 and lay the melons in salt and water for three days4 ,have ready a thin syrup2 then drain and wipe dry the quarters1 put them into the sugar1 and let them simmer a quarter of an hour2 the next day boil them up again1 and so on for three days2 then take them out1 and add to the syrup some mountain wine1 a little brandy1 and more sugar2 clarify it1 and boil it nearly to a candied height1 put the melons into it and boil them five minutes2 then put them in glasses1 and cover them close with bladder and leather4 ,rusks1 or ,tops and ,bottoms4 ,,take two eggs beat up1 add them to a pint of good mild yest and a little milk4 ,sift four pounds of best white flour1 and set a sponge with the above ingredients2 then make boiling half a pound of fresh butter and some milk1 a sufficient quantity to make the sponge the stiffness of common dough4 ,let it lay in the kneading trough till well risen2 then mould and make it into the form of loaves of the bigness of small teacups2 after which batch them flat1 bake them in a moderate oven1 and when nearly done take them out1 cut the top from the bottom1 and dry them till of a nice colour on tin plates in the oven4 ,wafers4 ,,take a table spoonful of orange flower water1 a table spoonful of flour1 the same of good cream1 sifted sugar to the palate1 and a dessert spoonful of syrup of cinnamon2 beat all the ingredients together for twenty minutes2 then make the wafer tongs hot1 and pour a little batter just sufficient to cover the irons2 bake them over a slow fire1 and when taken from the tongs roll them round1 and preserve them in a dry place4 ,cracknels4 ,,to half a pound of best white flour sifted add half a pound of sifted loaf sugar1 a quarter of a pound of fresh butter1 two table spoonfuls of rose water1 a little salt1 the yolks and whites of three eggs beat up1 and mix all well together for twenty minutes4 ,then roll it out1 cut it into what shapes you please with a pastry cutter1 put them on baking plates rubbed with butter1 wash the tops of the paste with whites of eggs well beaten1 and bake them in a brisk oven4 ,to bake ,pears4 ,,to a pint of water add the juice of three seville oranges1 cinnamon1 cloves1 and mace1 a small quantity of each1 a bit of lemon peel1 and boil them together a quarter of an hour2 then strain and add to the liquor a pint of red port1 plenty of loaf sugar1 and a little cochineal2 after which pare1 cut into halves1 and core1 twelve large baking pears1 put them into a pan1 add the liquor1 cover the pan with writing paper1 and bake them in a moderate oven4 ,n4 ,b4 ,they may be done in the same manner in a stewpan over a fire4 ,to clarify ,sugar4 ,,to four pounds of loaf sugar put two quarts of water into a preserving pan1 set it over a fire1 and add 7when it is warm7 the whites of three eggs beat up with half a pint of water2 when the syrup boils skim it clean1 and let it simmer till perfectly clear4 ,n4 ,b4 ,to clarify sugar for carmel requires but a small quantity of water2 and the different degrees of strength1 when wanted1 must be attended to with practice4 ,they are generally thrown over a mould rubbed with sweet oil2 for cakes1 with a fork dipped in the sugar1 c4 ,syrup of ,cloves1 c4 ,,put a quart of boiling water into a stewpan1 add a quarter of a pound of cloves1 cover the pan close1 set it over a fire1 and let the cloves boil gently for half an hour2 then drain them dry1 and add to a pint of the liquor two pounds of loaf sugar4 ,clear it with the whites of two eggs beat up with a little cold water1 and let it simmer till it becomes a strong syrup4 ,preserve it in vials close corked4 ,n4 ,b4 ,in the same manner may be done cinnamon or mace4 ,syrup of ,golden ,pippins4 ,,take the pippins when nearly ripe1 pare1 core1 and cut them into very thin slices1 or bruise them a little in a marble mortar4 ,then put them into an earthen vessel1 add a small quantity of water1 the rind of a lemon1 plenty of sifted sugar1 and a little lemon juice4 ,let the ingredients remain in the pan close covered for two days1 then strain the juice through a piece of lawn1 add more sugar if requisite1 clear it with white of egg if necessary1 and boil it to a syrup4 ,n4 ,b4 ,nonpareils1 quinces1 pine-apples1 or the rind of lemons peeled very thin1 may be done in the same manner4 ,syrup of ,capillaire4 ,,clarify with three whites of egg four pounds of loaf sugar mixed with three quarts of spring water and a quarter of an ounce of isinglass2 when it is cold add to the syrup a sufficient quantity of orange flower water as will make it palatable1 and likewise a little syrup of cloves4 ,put it into bottles close corked for use4 ,flowers in ,sugar4 ,,clarify sugar to a carmel height1 which may be known by dipping in a fork1 and if it throws the sugar as fine as threads put in the flowers4 ,have ready teacups with the insides rubbed with sweet oil2 put into each cup four silver table spoonfuls of the sugar and flowers1 and when cold turn them out of the cups1 and serve them up piled on each other4 ,syrup of ,roses4 ,,gather one pound of damask rose leaves when in high season1 put them into an earthen vessel1 add a quart of boiling spring water1 cover the pan close1 and let it remain six hours2 then run the liquor through a piece of lawn1 and add to a pint of the juice a pound and a half of loaf sugar2 boil it over a brisk fire till of a good syrup1 being careful in the skimming1 and preserve it in bottles close corked4 ,n4 ,b4 ,the syrup may be cleared with two eggs4 ,to preserve ,cucumbers4 ,,take fresh gathered gerkins of a large size1 and lay them in salt and water for two days2 then drain and wipe them dry1 put them into glasses1 make boiling-hot a mixture of sugar1 vinegar1 and water1 a small quantity of each2 pour it over the cucumbers1 cover and set them in a warm place1 likewise boil the liquor and pour over them for three successive days4 ,then take a quart of the liquor1 add to it plenty of cloves1 mace1 ginger1 and lemon peel4 ,boil these ingredients for half an hour1 strain and put to it plenty of sifted sugar1 clear it with whites of eggs if requisite1 boil to a strong syrup1 and put it to the gerkins4 ,when wiped dry and in the glasses1 cover them down very close4 ,to preserve ,currants4 ,,take large bunches of ripe currants1 make a thin syrup with sugar and water1 set it over a fire1 when it boils put in the fruit1 and let them remain in a cold place till the next day2 then take them out carefully1 lay them on a dish1 make the liquor boil again1 and put in the currants1 taking care not to let them break4 ,take them out a second time1 add more sugar to the syrup1 with a quart of currant juice2 clarify it1 boil it to a strong syrup1 and when it is cold put the currants into glasses1 pour the syrup over1 and tie them down close4 ,to preserve ,barberries4 ,,bruise a quart of ripe barberries1 add a quart of spring water1 put them over a fire1 when boiling run the liquor through a fine sieve1 and put with it three pounds of clarified sugar4 ,then add a sufficient quantity of large bunches of ripe barberries1 put them over a fire1 when boiling-hot set them away till the next day1 take the barberries out of the syrup and put them into glasses2 boil the liquor to a good consistence1 pour it over1 and cover them close4 ,gooseberry ,fool4 ,,put a quart of green gooseberries and a gill of water in a stewpan over a fire close covered2 when the fruit is tender rub it through a fine hair sieve1 add to the pulp sifted loaf sugar1 and let it stand till cold4 ,in the mean time put a pint of cream or new milk into a stewpan1 with a stick of cinnamon1 a small piece of lemon peel1 sugar1 a few cloves and coriander seeds1 and boil the ingredients ten minutes4 ,have ready the yolks of six eggs and a little flour and water well beaten2 strain the milk to them1 whisk it over a fire to prevent it from curdling1 when it nearly boils set the pan in cold water1 stir the cream for five minutes1 and let it stand till cold4 ,then mix the pulp of the gooseberries and the cream together1 add a little grated nutmeg1 and sweeten it more if agreeable to the palate4 ,n4 ,b4 ,strawberries1 raspberries1 apricots1 and other ripe fruits1 may be rubbed through a sieve and the pulp added to the cream4 ,sago4 ,,to half an ounce of sago washed clean add a pint of water and a bit of lemon peel2 cover the pan close1 set it over a fire1 let it simmer till the sago is nearly done1 and the liquor absorbed4 ,then put to it half a pint of red port1 a tea spoonful of pounded cinnamon and cloves or mace1 sweeten to the palate with loaf sugar1 and let it boil gently for ten minutes4 ,oatmeal ,pottage1 or ,gruel4 ,,mix together three table spoonfuls of oatmeal1 a very little salt1 and a quart of water2 put them over a fire1 and let it boil gently for half an hour4 ,then skim and strain it1 add to it an ounce of fresh butter1 some loaf sugar1 a little brandy1 and grated nutmeg2 or instead of these ingredients put pepper1 salt1 and fresh butter1 to the palate2 then boil it again five minutes1 mix it till very smooth1 and let it be of a moderate consistence4 ,to bottle ,gooseberries1 c4 for ,tarts4 ,,gather gooseberries on a dry day when about half grown1 and pick off the stalks and blossoms2 then put the fruit into wide-mouthed bottles and shake them down2 cork them very close1 bake them in a moderate oven till thoroughly heated through1 and set them in a dry cool place4 ,n4 ,b4 ,damsons1 currants1 cherries1 or plums may be done in the same way4 ,the above mode of preserving fruits is recommended in preference to preserving them with sugar1 it frequently happening that fruits done with syrup will fret1 and in that event the whole be spoiled4 ,to bottle ,gooseberries another way4 ,,when the gooseberries are picked put them into the bottles and cover them with spring water2 then set them in a large pan of cold water1 put them over a moderate fire1 and when the gooseberries appear to be scalded enough take out the bottles and set them in a cool place1 and when cold cork them close4 ,this mode has been found to answer extremely well4 ,the small champaign gooseberry is recommended likewise for the purpose4 ,small ,cakes4 ,,take half a pound of sifted sugar1 half a pound of fresh butter1 three quarters of a pound of sifted flour1 and rub all together2 then wet it with a gill of boiling milk1 strew in a few carraway seeds1 and let it lay till the next day2 after which mould and cut it into eleven dozen pieces1 roll them as thin as possible1 and bake them in an oven three parts cold4 ,diet ,bread ,cake4 ,,take nine eggs and sifted sugar of their weight2 break the whites into one pan and the yolks into another2 then whisk the whites till of a solid froth1 beat the yolks1 and whisk them with the whites2 add the sugar with the weight of five eggs of flour1 mix all well together1 put in a few carraway seeds1 and bake it in a hoop4 ,sponge ,biscuits4 ,,take the same mixture as for diet bread1 only omitting the carraway seeds2 then rub the inside of small tin pans with fresh butter1 fill them with the mixture1 sift sugar over1 and bake them in a moderate oven4 ,common ,seed ,cake4 ,,to one pound and a half of flour put half a pound of fresh butter broke into small pieces round it1 likewise a quarter of a pound of sifted sugar1 and half a grated nutmeg2 then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk2 when well risen add slices of candied orange or lemon peel and an egg beat up4 ,mix all these ingredients well together with a little warm milk1 let the dough be of a proper stiffness1 mould it into a cake1 prove it in a warm place1 and then bake it4 ,cinnamon ,cakes4 ,,break six eggs into a pan with three table spoonfuls of rose water1 whisk them well together1 add a pound of sifted sugar1 a dessert spoonful of pounded cinnamon1 and as much flour as will make it into a good paste2 then roll it out1 cut it into what shapes you please1 bake them on white paper1 and when done take them off1 and preserve them in a dry place for use4 ,to make red ,colouring for ,pippin ,paste1 c4 for garnishing ,twelfth ,cakes4 ,,take an ounce of cochineal beat very fine2 add three gills of water1 a quarter of an ounce of roche-alum1 and two ounces of lump sugar2 boil them together for twenty minutes1 strain it through a fine sieve1 and preserve it for use close covered4 ,twelfth ,cakes4 ,,take seven pounds of flour1 make a cavity in the center1 set a sponge with a gill and a half of yest and a little warm milk2 then put round it one pound of fresh butter broke into small lumps1 one pound and a quarter of sifted sugar1 four pounds and a half of currants washed and picked1 half an ounce of sifted cinnamon1 a quarter of an ounce of pounded cloves1 mace1 and nutmeg mixed1 sliced candied orange or lemon peel and citron4 ,when the sponge is risen mix all the ingredients together with a little warm milk2 let the hoops be well papered and buttered1 then fill them with the mixture and bake them1 and when nearly cold ice them over with sugar prepared for that purpose as per receipt2 or they may be plain4 ,bristol ,cakes4 ,,take six ounces of sifted sugar1 six ounces of fresh butter1 four whites and two yolks of eggs1 nine ounces of flour1 and mix them well together in an earthen pan with the hand2 then add three quarters of a pound of picked currants1 and drop the mixture with a spoon upon tin plates rubbed with butter1 and bake them in a brisk oven4 ,hyde ,park ,corner ,cakes4 ,,take two pounds of flour1 four ounces of common sugar1 and half an ounce of carraway seeds pounded2 then set a sponge with half a gill of yest and some warm milk1 and when it works take some boiling milk1 add to it five ounces of fresh butter1 mix it up light1 add let it lay some time2 then roll it out1 cut it into what forms you please1 and bake them in a moderate oven4 ,good ,gingerbread ,nuts4 ,,take four pounds of flour1 half a pound of sifted sugar1 one ounce of carraway seeds1 half an ounce of ginger pounded and sifted1 six ounces of fresh butter1 and two ounces of candied orange peel cut into small slices4 ,then take a pound of treacle or honey and a gill of cream1 make them warm together1 mix all the ingredients into a paste1 and let it lay six hours2 then roll it out1 make it into nuts1 and bake them in a moderate oven4 ,bride ,cake4 ,,take two pounds of sifted loaf sugar1 four pounds of fresh butter1 four pounds of best white flour dried and sifted1 a quarter of an ounce of mace and cinnamon1 likewise the same quantity of nutmeg pounded and sifted1 thirty eggs1 four pounds of currants washed1 picked1 and dried before a fire1 a pound of jordan almonds blanched and pounded1 a pound of citron1 a pound of candied orange and a pound of candied lemon peels cut into slices1 and half a pint of brandy2 then proceed as follows3--,first work the butter to a cream with the hand1 then beat in the sugar for a quarter of an hour1 whisk the whites of eggs to a solid froth1 and mix them with the sugar and butter2 then beat the yolks for a quarter of an hour and put them to the above1 likewise add the flour1 mace1 and nutmeg2 beat all well together till the oven is ready1 and then mix in lightly the brandy1 currants1 almonds1 and sweetmeats4 ,line a hoop with paper1 rub it with butter1 fill it with the mixture1 bake it in a brisk oven1 and when it is risen cover it with paper to prevent it from burning4 ,it may be served up either iced or plain4 ,rice ,cakes4 ,,whisk the yolks of seven eggs for a quarter of an hour1 add five ounces of sifted sugar1 and mix them well2 put to them a quarter of a pound of rice1 some flour1 a little brandy1 the rind of a lemon grated very fine1 and a small quantity of pounded mace2 then beat six whites of eggs for some time1 mix all together for ten minutes1 fill a hoop with the mixture1 and bake it in a brisk oven4 ,bath ,cakes4 ,,take a pound of fresh butter and rub with it a pound of flour1 mix them into a light paste with a gill of yest and some warm cream1 and set it in a warm place to rise2 then mould in with it a few carraway seeds1 make it into cakes the size of small french rolls1 and bake them on tins buttered4 ,pancakes4 ,,to half a pound of best white flour sifted add a little salt1 grated nutmeg1 cream or new milk1 and mix them well together2 then whisk eight eggs1 put them to the above1 and beat the mixture for ten minutes till perfectly smooth and light1 and let it be of a moderate thickness4 ,when the cakes are to be fried1 put a little piece of lard or fresh butter in each frying-pan over a regular fire1 and when hot put in the mixture1 a sufficient quantity just to cover the bottom of each pan1 fry them of a nice colour1 and serve them up very hot4 ,serve with them1 likewise1 some sifted loaf sugar1 pounded cinnamon1 and seville orange1 on separate plates4 ,n4 ,b4 ,before the frying pans are used let them be prepared with a bit of butter put into each and burnt2 then wipe them very clean with a dry cloth1 as this method prevents the batter from sticking to the pan when frying4 ,shrewsbury ,cakes4 ,,beat half a pound of fresh butter to a cream1 add to it the same quantity of flour1 one egg1 six ounces of sifted sugar1 and a quarter of an ounce of carraway seeds4 ,mix all together into a paste1 roll it out thin1 stamp it with a tin cutter1 prick the cakes with a fork1 lay them on tin plates rubbed with butter1 and bake them in a slow oven4 ,portugal ,cakes1 or ,heart ,cakes4 ,,take a pound of flour1 a pound of sifted sugar1 a pound of fresh butter1 and mix them with the hand 7or a whisk7 till they become like a fine batter4 ,then add two spoonfuls of rose water1 half a pound of currants washed and picked1 break ten eggs1 whisk them1 and mix well all together4 ,butter ten moulds1 fill them three parts full with the mixture1 and bake them in a brisk oven4 ,macaroons4 ,,take a pound of jordan almonds blanched and pounded fine1 with a little rose water to preserve them from oiling1 and add a pound of sifted sugar2 then whisk the whites of ten eggs to a solid froth and add to the above2 beat all together for some time4 ,have ready wafer paper on tin plates1 drop the mixture over it separately the size of a shilling or smaller1 sift a little sugar over1 and bake them4 ,mirangles4 ,,take the whites of nine eggs1 and whisk them to a solid froth2 then add the rind of six lemons grated very fine and a spoonful of sifted sugar2 after which lay a wet sheet of paper on a tin1 and with a spoon drop the mixture in little lumps separately upon it1 sift sugar over1 and bake them in a moderately heated oven1 observing they are of a nice colour4 ,then put raspberry1 apricot1 or any other kind of jam between two bottoms1 add them together1 and lay them in a warm place or before the fire to dry4 ,ratafias4 ,,blanch and pound half a pound of jordan almonds1 likewise the same quantity of bitter almonds1 and preserve them from oiling with rose water2 then add a pound of sifted sugar1 beat the whites of four eggs well1 and mix lightly with them2 after which put the mixture into a preserving pan1 set it over a moderate fire1 stirring till it is pretty hot1 and when it is cold roll it into small rolls1 cut them into small cakes the bigness of a shilling1 dip the top of your finger into flour and touch lightly each cake1 put them on wafer paper1 sift sugar over1 and bake them in a slow oven4 ,lemon ,puffs4 ,,put a pound of sifted loaf sugar in a bowl with the juice of two lemons1 and beat them together2 then whisk the white of an egg to a very high froth1 add it to the mixture1 and whisk it for twenty minutes2 after which put to it the rind of three lemons grated very fine and three eggs1 mixing all well together4 ,sift sugar over wafer paper1 drop on it the mixture in small quantities1 and bake them in a moderately heated oven4 ,chantilly ,basket4 ,,have ready a small quantity of warm clarified sugar boiled to a carmel height1 dip ratafia cakes into it1 and place them round the inside of a dish4 ,then cut more ratafia cakes into squares1 dip them into the sugar1 pile them on the others1 and so on for two or three stories high4 ,after which line the inside with wafer paper1 fill with sponge biscuits1 sweetmeats1 blanched almonds1 and some made cream as for an apple pie1 put some trifle froth over that1 and garnish the froth with rose leaves1 or coloured comfits or carmel of sugar thrown lightly over the top4 ,green ,codlins1 frosted with ,sugar4 ,,take twelve codlins1 blanch them in water with a little roche-alum in it and some vine leaves2 when they are nearly done take off the outside skin1 rub the apples over with oiled fresh butter1 and sift plenty of sugar over them2 then lay them on a clean tin1 put them into a slow oven1 and when the sugar sparkles like frost take them out4 ,when they are cold serve them up in a trifle glass with some perfumed cream round them made as for an apple pie1 and on the top of each codlin stick a small flower for garnish4 ,pound ,cake4 ,,take a pound of sifted sugar1 a pound of fresh butter1 and mix them with the hand for ten minutes2 then put to them nine yolks and five whites of eggs beaten1 whisk them well1 and add a pound of sifted flour1 a few carraway seeds1 a quarter of a pound of candied orange peel cut into slices1 a few currants washed and picked1 and mix all together as light as possible4 ,yest ,cake4 ,,take one pound of flour1 two pounds of currants washed and picked1 a quarter of a pound of fresh butter1 a quarter of a pound of lisbon sugar1 a quarter of a pound of citron and candied orange peel cut into slices1 cinnamon and mace a small quantity of each pounded and sifted4 ,make a cavity in the center of the ingredients1 add a gill of sweet wine1 a little warm milk1 a teacupful of yest1 and let it stand till the yest works2 then put a little more warm milk1 mix all together1 fill a hoop with it1 and let it remain till risen1 and bake it4 ,rich ,plum ,cake4 ,,take one pound of sifted sugar1 one pound of fresh butter1 and mix them with the hand in a earthen dish for a quarter of an hour4 ,then beat well ten yolks and five whites of eggs1 put two thirds of them to the sugar and butter1 and mix them together till it begins to be tough2 after which add one pound and a half of currants washed and picked1 a quarter of a pound of citron1 a quarter of a pound of candied orange or lemon peel cut into slices1 a quarter of a pound of jordan almonds blanched and bruised very fine4 ,then pound a quarter of a pound of muscadine raisins1 put to them a gill of sweet wine and a spoonful of brandy1 strain the liquor through a cloth to the mixture1 add the rest of the eggs1 and mix all together as light as possible4 ,dried ,cherries4 ,,gather the largest flemish cherries 7or english bearers7 when nearly ripe1 pick off the stalks and take the stones away2 have ready a thin syrup boiling-hot1 put the cherries into it1 and let them remain till the next day2 then strain and boil the liquor again1 and add to the cherries2 the same again on the third day2 on the fourth day strain the syrup1 add more sugar1 and clarify it2 boil it to a strong consistence1 add the cherries1 put them into jars1 and when they are cold cover them close4 ,when wanted for use take them out1 lay them on large drying sieves1 and put them in a very slack oven4 ,n4 ,b4 ,in the same manner may be done apricots1 pears1 plums1 c4 ,pippins with ,rice4 ,,boil two ounces of whole rice with half a pint of milk1 and when it is nearly absorbed put the rice into a marble mortar1 add a table spoonful of brandy1 a little grated lemon peel1 a small quantity of pounded cinnamon and cloves1 two ounces of sifted sugar1 two eggs1 and pound all together4 ,then pare twelve large ripe golden pippins1 core them with an apple scoop1 mould over them some of the mixture with the hand1 put writing paper on a tin-plate1 rub it over with sweet oil or butter1 put the apples on it1 and bake them gently till done2 then serve them up in a deep dish with melted butter over and a little of the syrup of quinces mixed with it4 ,to make ,english ,bread4 ,,take a peck of the best white flour1 sift it into a trough1 make a cavity in the center1 and strain through a hair sieve 7mixed together7 a pint of good yest and a pint of lukewarm water2 mix them lightly with some of the flour till of a light paste1 set it in a warm place covered over to prove for an hour2 then mix the whole with two quarts of lukewarm water and a little salt1 knead it1 let it be of a good stiffness1 prove it an hour more and knead it again2 prove it another hour1 mould it into loaves or batch two pieces together1 and bake them in a brisk oven4 ,n4 ,b4 ,a middling-size loaf will require an hour and a half in baking4 ,french ,bread4 ,,sift a peck of fine flour into a trough1 make a cavity in the center with the hand1 strain into it 7mixed together7 a pint of lukewarm milk and a pint of good yest2 mix them with some of the flour till of a light sponge1 set it in a warm place covered over to prove for an hour2 then add to it two quarts of lukewarm milk1 half a pound of fresh butter1 an ounce of sifted loaf sugar1 and a little salt2 knead it till of a nice stiffness1 let it prove an hour more1 knead it again1 and let it prove another hour2 then mould it into bricks1 lay them on tins1 put them into a very slack oven or warm place to prove for half an hour1 and bake them in a brisk oven4 ,pulpton of ,apples4 ,,pare1 cut into quarters1 and core eight good-sized baking apples2 put them into a stewpan1 add a bit of lemon peel and a table spoonful of rose water2 cover the pan close1 put it over a slow fire1 and when the apples are tender rub them through a hair sieve1 put to the pulp1 sugar to the palate1 sifted cinnamon and cloves a small quantity of each1 four eggs well beaten1 a quarter of a pound of the crumb of french bread soaked in a gill of cream1 and mix all the ingredients together4 ,rub the inside of a mould with fresh butter1 fill it with the mixture1 bake it in a moderately heated oven1 when done turn it out on a dish1 and serve it up with sifted sugar over4 ,a sweet ,omlet of ,eggs4 ,,mix well together ten eggs1 half a gill of cream1 a quarter of a pound of oiled fresh butter and a little syrup of nutmeg2 sweeten it with loaf sugar1 put the mixture into a prepared frying pan as for a savory omlet1 fry it in the same manner1 and serve it up with a little sifted sugar over it4 ,to keep ,cucumbers for ,winter ,use for ,sauces4 ,,take fresh gathered middling-sized cucumbers1 put them into a jar1 have ready half vinegar1 half water1 and some salt1 a sufficient quantity to cover them2 make it boiling-hot1 pour it over them1 add sweet oil1 cover the jars down close with bladder and leather1 and set them in a dry place4 ,to preserve ,mushrooms for ,sauces4 ,,peel button forced mushrooms1 wash them and boil till half done in a sufficient quantity of salt and water to cover them2 then drain them and dry in the sun1 boil the liquor with different spices1 put the mushrooms into a jar1 pour the boiling pickle over them1 add sweet oil1 and tie them over with bladder1 c4 ,pullet roasted with ,batter4 ,,bone and force the pullet with good stuffing or forcemeat1 paper it and put it to roast2 when half done take off the paper1 and baste the fowl with a little light batter2 let it dry1 baste it again1 so repeating till it is done and nicely crusted over2 then serve it up with benshamelle or poivrade sauce beneath4 ,dutch ,beef4 ,,rub the prime ribs of fat beef with common salt1 and let them lay in a pan for three days2 then rub them with the different articles as for hams or tongues1 and add plenty of bruised juniper berries4 ,turn the meat every two days for three weeks1 and smoke it4 ,mushroom ,ketchup4 ,,take a parcel of mushrooms either natural or forced1 the latter will prove the best1 and cut off part of the stalk towards the root4 ,wash the mushrooms clean1 drain them1 then bruise them a little in a marble mortar1 put them into an earthen vessel with a middling quantity of salt1 let them remain for four days1 and then strain them through a tamis cloth4 ,when the sediment is settled pour the liquor into a stewpan1 and to every pint of juice add half a gill of red port1 a little whole allspice1 cloves1 mace1 and pepper4 ,boil them together twenty minutes1 then skim and strain the ketchup1 and when cold put it into small bottles and cork them close4 ,suet ,pudding4 ,,chop fine half a pound of beef suet1 add to it the same quantity of flour1 two eggs beaten1 a little salt1 a small quantity of pounded and sifted ginger1 and mix them together with milk4 ,let the mixture be of a moderate thickness4 ,it may be either boiled or baked4 ,savoy ,cake4 ,,beat well together the yolks of eight eggs and a pound of sifted sugar1 and whisk the whites till of a solid froth2 then take six ounces of flour and a little sifted cinnamon1 and mix all the ingredients lightly together2 after which rub a mould with fresh butter1 fill it three parts full with the mixture1 and bake it in a slack heated oven4 ,nutmeg ,syrup4 ,,pound a quarter of a pound of nutmegs1 put them into a stewpan1 add a pint and a half of hot water1 and boil them for half an hour2 then strain1 and put to a pint of liquor two pounds of sifted sugar and one egg beat up with a little cold water2 set it over a fire1 and when it boils skim it till perfectly clear and reduced to a good syrup1 and when it is cold mix with it half a pint of brandy4 ,having this syrup always at hand will answer a better purpose for puddings1 c4 than grated nutmeg and brandy1 as the mixtures can be better palated1 and likewise save trouble and expense4 ,sweetbreads with ,veal and ,ham4 ,,blanch heart sweetbreads eight minutes1 and wash and wipe them dry2 then make an incision in the under part1 take out a piece and pound it with a small quantity of light forcemeat2 after which fill the cavity in the sweetbread1 rub the top with white of egg1 lay over it a thin slice of lean ham1 a slice of veal1 and a bard of bacon2 put paper and a thin sheet of common paste over the whole1 bake them gently for an hour1 and when they are to be served up take off the paste and paper1 glaize lightly the bacon1 and put under the sweetbreads a good benshamelle4 ,essence of ,ham for ,sauces4 ,,take four pounds of slices of lean ham1 and be careful it is of a good flavour2 put it into a stewpan with a little water1 six peeled eschallots1 and two bay leaves2 cover the pan close1 set it over a fire1 and simmer the ham till three parts done2 then add two quarts of water and boil it till tender1 strain it through a fine sieve1 skim it perfectly free from fat1 clear it with whites of eggs1 strain it through a tamis1 boil it till it is reduced to a pint1 and when cold put it into small bottles and cork them close4 ,ox ,heart roasted4 ,,let the heart be very fresh1 wash and wipe it1 fill it with a stuffing as for a fillet of veal1 tie over the top a piece of veal caul1 roast it gently one hour and an half1 and five minutes before it is done roast it quick1 froth it with flour and butter1 and put it on a very hot dish4 ,serve it up with a sauce under it made with cullis1 fresh butter1 a table spoonful of ketchup1 and half a gill of red port boiled together4 ,slices of ,cod fried with ,oysters4 ,,egg1 breadcrumb1 and fry in boiling lard1 some slices of crimped cod2 when done1 drain them dry1 serve them up with oyster sauce in the center1 made in the same manner as for beef steaks4 ,small ,crusts to be eaten with ,cheese or ,wine after ,dinner4 ,,take the crumb of a new-baked loaf1 pull it into small pieces1 put them on a baking plate1 and set them in a moderately heated oven till they are of a nice brown colour4 ,devilled ,almonds4 ,,blanch half a pound of jordan almonds and wipe them dry2 then put into a frying-pan two ounces of fresh butter1 make it hot1 add the almonds1 fry them gently till of a good brown colour1 drain them on a hair sieve1 strew over cayenne pepper and some salt1 and serve them up hot4 ,boiled ,tripe and ,onions4 ,,cut a prepared double of tripe into slips1 then peel and boil some spanish or other onions in milk and water with a little salt1 and when they are nearly done add the tripe and boil it gently ten minutes4 ,serve it to table with the onions and a little of the liquor in a tureen4 ,serve up1 likewise1 in a sauceboat1 some melted butter with a little mustard mixed with it1 and 7if approved7 there may be added a table spoonful of vinegar4 ,boiled ,sweetbreads4 ,,blanch two heart sweetbreads1 wash and trim off the pipe1 then boil them in milk and water with a little salt for half an hour2 drain them dry1 and when they are to be served to table put over them some boiling benshamelle with a little parsley chopped very fine in it4 ,broiled ,sweetbreads4 ,,blanch the sweetbreads till half done1 wash and trim off the pipe1 then cut them into large slices1 season with a small quantity of cayenne pepper and salt1 broil them gently over a clear fire till of a nice brown colour1 and serve them up very hot1 with some cold fresh butter on a plate4 ,conclusion1 with ,remarks4 ,,all sweets1 pastry1 shellfish or savoury dishes1 either plain or modelled1 with fat or butter1 or ornaments of any kind1 that are served up in second courses or ball suppers1 c4 should be very light1 airy1 and neat2 the pastry1 likewise1 of the best puff paste1 well-baked1 and rather inclining to a pale colour1 which has a very good effect4 ,let it also be observed1 that mention should have been made in the receipt for ,mock ,turtle1 of an addition to the passing of flour and butter1 to each gallon of liquor half a pint of madeira wine2 and 7if approved7 the mock turtle may be made with pieces of cow-heel or pig's head instead of calf's scalp4 ,,index4 ,a4 ,a ,,la reine soup1 #e ,almond cake1 #bae ------ custards1 #baf ------ nuts1 #bjj ------ paste1 #aih ------ pudding1 #bai ,almonds devilled1 #cab ,anchovie essence for fish sauces1 #bcd -------- sauce1 #bfe ,apples1 to stew1 for tarts1 #bjc ,apple dumplings1 #bbc ----- fritters1 #aij ----- pudding baked1 #bbc ------------- boiled1 #bbb ----- sauce for pork1 c41 #bfg ,apricot jam1 #baa ,apricots1 preserved1 for tarts or desserts1 ib4 ,artichoke bottoms fried1 #aga ----------------- stewed1 #add -----------------1 to dry1 #bdc -----------------1 to pickle1 #bdh ,ashe sauce1 #de ,asparagus peas1 #aee --------- peas another way1 #aef --------- tops for sauces1 #aeg ,aspect of fish1 #aha ------ of meat or fowl1 #ahb ,atlets curried1 #afh ,b4 ,bacquillio with herbs1 #bg ,bagnets a l'eau1 #ahi ,baked beef1 #dg ----- pears1 #bgc ,barberries1 to pickle1 #bea ----------- to preserve4 #bgi ,bath cakes1 #bia ,batter1 to prepare1 for frying1 #agj ------- pudding1 #bba ,beef collops1 #db ---- palates stewed1 #dc ---- red1 for slices1 #agi ---- steaks broiled1 #abh ---- steak pudding1 #abi ---- stock1 #a ---- tails1 #da ,beet root1 to pickle1 #bdg ,benshamelle1 or white cullis1 #d ,black puddings1 french1 #beg ,blancmange1 white1 #ahe ,boiled sweetbreads1 #cac ,breadcrumbs to prepare for frying1 #hh ,bread pudding1 #bbj ----- sauce for turkies1 c41 #bfi ,breast of lamb with benshamelle1 #gb -------------- en matelote1 ib4 -------------- with peas1 #gc ,breast of veal en gallentine1 #fa -------------- ragout1 ib4 -------------- with oysters1 #gj ,bride cakes1 #bhi ,brisket of beef with spanish onions1 #de -------------------- ashe or haricot1 #df ,bristol cakes1 #bhg ,broiled mackarel1 #be ------- salmon1 #bd ------- sweetbreads1 #cac ,burnt cream1 #aig ,butter clarified for potting1 #bce ------ melted1 #bfi ,buns1 #bjg ,c4 ,cabbage1 red1 to pickle1 #bej -------- to stew1 #ed ,calf's feet jelly1 #ahg ------ head hashed1 #fj ------ liver roasted1 #bcc ,callipash1 #ah ,callipee1 #ai ,canopies1 #ahc ,cardoons stewed1 #ade ,carrot pudding1 #bbg ,cauliflower a la cream1 #add ----------- sauce1 #adc ----------- with parmezan cheese1 ib4 ,celery fried1 #agj ------ sauce 7brown71 #ff ------ sauce 7white71 ib4 ------ soup1 #h ,champignons1 c4 to dry1 #bch ,chantilly basket1 #bif ,cheese cakes1 #aii ------ stewed1 #afi ,cherries in brandy for desserts1 #bjf ,chicken puffs1 #aaa ------- tourte1 #ajc ------- with lemon sauce1 #aaf ------- or turkies with celery sauce1 #aah ------- with oyster sauce1 ib4 ------- with peas1 #aai -------------- another way1 #abj ,cinnamon cakes1 #bhe ,citron of melons1 #bgj ,clarified butter for potting1 #bce --------- sugar1 #bgc ,cleared brown stock1 #f ,cloves1 syrup of1 #bgd ,codlins1 green1 frosted with sugar1 #big ,coffee cream1 #aig ,collared eels1 #bcj -------- pig1 #agh ,collops1 veal 7brown71 #fg ------- 7white71 #fh ,colouring for paste for garnishing1 #bhf ,compote of oranges1 #aie ------- of pigeons1 #eg ,consum1 #b ,cracknels1 #bgb ,crayfish soup1 #e ,cream for fruit pies1 #aic ,cressey soup1 #h ,crisp tart paste1 #bac ,cucumbers forced1 #aed ---------1 to keep for winter use1 #cjd ---------1 to pickle1 #bdd ---------1 large1 to pickle1 #bdi ---------1 to preserve1 #bgg ,cullis1 or thick gravy1 #b ,currant jelly1 #bab ,currants1 to pickle1 #bea --------1 to preserve1 #bgh ,currie or pepper water1 #bed ------ of chickens1 #ha ------ of lobsters1 #hc ------ of mutton1 ib4 ------ of pig's head1 #hd ------ of veal1 #hc ,curried atlets1 #afh ,cutlets1 lamb1 with cucumbers1 #gd -------------- with tendrons1 #ge -------------- another way1 #gg ,cutlets1 mutton1 with haricot1 #di ---------------1 with potatoes1 #ea ---------------1 a la ,maintenon1 #eb ---------------1 a la ,irish stew1 #ec ,cutlets1 pork1 with red or white cabbage1 ib4 -------------1 with robert sauce1 #ed -------------1 another way1 #ee ,cutlets1 veal1 larded1 #fc -------------1 natural1 #fg ,d4 ,damson pudding1 #bbd -------------- another way1 ib4 ,diet bread1 #bhd ,directions for meat and poultry plain boiled1 #aba ---------- for roasting1 #hd ---------- for vegetables1 #aeg ,dried cherries1 #cjj ,duck with benshamelle1 #abe ---- with cucumbers1 #abd ---- aux naves1 #abc ,dutch beef1 #cjf ----- blancmange1 #ahf ----- sauce1 #bfd ,e4 ,eel pie1 #aji ,egg paste for balls1 soups1 c41 #ci ,eggs and bacon1 #bac ---- buttered1 #afc ---- fried with ham1 c41 #afd ---- poached with sorrel1 c41 #afc ---- a la tripe1 #afe ,endive stewed1 #aec ,english bread1 #cja ,entre of eels1 #bh ------ of mackarel1 #ca ------ of salmon1 #bi ------ of smelts1 #cj ------ of soles1 #bh ------ of whitings1 #bi ,essence of ham for sauces1 #caj ,f4 ,fennel sauce for mackarel1 #bfh ,fillet of beef larded1 #db ------ of mutton with cucumbers1 #ej ------ of pork roasted1 #ef ------ of veal prepared for roasting1 #ic ,fish for frying1 #bb ---- meagre pie1 #aja ---- meagr soup1 #ad ---- plain boiled1 #ba ---- prepared for broiling1 #bc ------------- for frying1 ib4 ------------- for stewing1 #be ,flat chicken pie1 or tourte1 #ajc ,flowers in sugar1 #bgf ,forcemeat balls for soups and ragouts1 #ch ,fowl a la ,memorancy1 #aae --------- ,st4 ,menehout1 #aad ,fowl1 c4 with oyster sauce1 #aah ,french beans creamed1 #ade ------ black puddings1 #beg ------ bread1 #cjb ------ salad1 #ahe ,fricando veal glaized1 #fi ,fricassee of chicken or rabbits 7white or brown71 #aag --------- of tripe1 #afg ,fried parsley1 #aaa ----- puffs with sweetmeats1 #bjd ,fruit pudding baked1 #bbe ,g4 ,giblet soup1 #ac ,giblets stewed plain1 #ach ------ stewed with peas1 #aci ,gingerbread nuts1 #bhh ,glaize for hams1 larding1 c41 #bj ,golden pippins a la cream1 #aia -------------- another way1 #aib -------------- stewed1 #aic -------------- syrup of1 #bge ,gooseberries1 to bottle1 #bhb ------------- another way1 #bhc ,gooseberry fool1 #bhj ,gravy for meats and poultry1 #ie ,green codlins frosted1 #big ----- gage jam1 #baj ----- geese for roasting1 #ia ----- peas soup1 #aj ----- sauce for poultry1 #bfh ----- truffles for a dish1 #aci ,grills generally eaten after dinner1 #bee ,grown geese and ducks prepared for roasting1 #ib ,guinea fowls for roasting1 ib4 ,h4 ,haggess1 to make1 #bef ,ham braised and glaized1 #adj ,hard eggs fried1 #agb ,hare glaized1 #abc ---- jugged1 #abb ,hares to prepare for roasting1 #hi ----- another way1 ib4 ,haricot mutton cutlets1 #di ------- sauce1 #da ,hashed beef1 in ,n4 ,b41 #abf ------ calves head1 #fj ------ fowl1 #abg ------ hare1 wild fowl1 c41 #abh ------ mutton1 #abe ------ venison1 #abf ,haunch of venison1 c4 to prepare for roasting1 #hf ,herbs dried1 #bcc ,hodge podge1 or an english olio1 #cf ,hyde park corner cakes1 #bhh ,i4 ,j4 ,ice cream1 #bbh ,iceing for cakes1 #bjf ,india pickle1 #bda ,jerusalem artichokes stewed1 #ada -------------------- another way1 #adb ,l4 ,lamb1 hind quarter of1 marinated1 #gi ------------------ with spinach1 #hj ----1 leg of1 with oysters1 ib4 ,lamb or pork chops plain broiled1 #acj ,lamb's fry with parsley1 #agc ---------- another way1 ib4 ------ head minced1 #ga ------ tails and ears1 #afg ,larks1 to prepare for roasting1 #hh ,leason for fricassees and soups1 #f ,lemonade or orangeade1 #bfa ,lemon peel candied1 #bfj ----- puffs1 #bie ----- sauce1 to make1 #aaf ,light forcemeat for pies1 c41 #ch ,liquid of colour for sauces1 #c ,lobsters buttered1 #agf ,lobster sauce for fish1 #bfb ,loin of veal a la cream1 #fd ,m4 ,macaroni stewed for a dish1 #afi ,macaroons1 #bic ,mackarel1 broiled1 common way1 #be -------- the german way1 #ca ,marbree jelly1 #ahh ,marinate1 to make1 #di ,marrow bones1 #dh ------ pudding1 #bbj ,mashed potatoes1 #adb ,mashed turnips1 #adh ,matelote of rabbits1 #acg ,meat cake1 #agg ,melted butter1 to prepare1 #bfi ,milk punch1 #beh ,mince meat1 #aid ,minced veal for a dish1 #aca ----------- another way1 #acb ,mirangles1 #bid ,mock turtle1 #ad ,morells1 c4 to dry1 #bch ,muffin pudding with dried cherries1 #bbf ,mushroom ketchup1 #cjf -------- powder1 #bch ,mushrooms broiled1 #adg ---------1 to dry1 #bch ---------1 to pickle1 #bdf ---------1 to preserve1 for sauces1 #cje ---------1 stewed 7brown71 #adg -----------------17white71 #adh ,mutton broth1 #ae ------ or lamb1 c4 broiled1 #acj ------ pie1 #aji ------ rumps marinated1 #dh ,n4 ,neck of lamb glaized1 #ge ---- of veal en erison1 #fb ----------- larded1 #fc ,nutmeg syrup1 #cjh ,o4 ,oatmeal pottage or gruel1 #bha ,observations on fish and sauces1 #bfe ------------ on meat and poultry1 #id ------------ on stores1 #bbh ,old or split peas soup1 #aa --- peas soup another way1 #ab ,olios1 or a spanish dish1 #cb ------ how to make1 #cd ,omlets of eggs for garnishing1 #ci -------------- several ways1 #afe ,onion sauce1 #ge ----- soup1 #aj ,onions fried with parmezan cheese1 #aeb ------1 to pickle1 #bdf ,orangeade1 #bfa ,orange or lemon peel candied1 #bfj ------ marmalade1 #bjh ------ pudding1 #bag ,orgeat1 #bjg ,ox cheek stewed1 #dj -- heart to prepare for roasting1 #caj ,oyster atlets1 #aei ------ loaves1 #afa ------ sauce for beef steaks1 #acj ------------ for fish1 #bfc ------------ 7white71 #aah ,oysters prepared for frying1 #aba ------- scolloped1 #afj ,p4 ,pancakes1 #bia ,parsley1 to fry1 #aaa ,partridge soup1 #bbi ,partridges or pheasants au choux1 #acb ----------------------- for roasting1 #ia ----------------------- with truffles1 #acc ,passing of flour and butter1 #d ,paste for stringing tartlets1 c41 #bjb ,pastry cream1 #aih ,patties of lobster or oysters1 #ii ------- with forcemeat1 ib4 ,peas pudding to be eaten with pork1 #bec ---- stewed for a dish1 #aed ----1 to stew1 for sauce1 #gc ,peloe of rice1 #ie -----1 another way1 #if ,pepper or currie water1 #bed ,peths fried1 #aga ,petit patties of chicken and ham1 #ih ,pickled oysters1 #aeh ------- tongues1 #bdj ,pickle tongue forced1 #aec ,pickling1 rules to be observed in1 #bde ,pig1 to prepare for roasting1 #ib ,pigs feet and ears1 #ef ------------------1 to prepare1 #eg ,pigeon pie1 #ajd ,pigeons a la craupidine1 #eh ------- glaized1 #ei ------- with sorrel1 ib4 ------- to prepare for roasting1 #ij ,pike or sturgeon baked or roasted1 #bf ,pippins with rice1 #cja ,plovers eggs different ways1 #agf ,plum pottage1 #bei ---- pudding1 very rich1 #bba ,poivrade sauce for game1 #bfa ,pork pie1 #ajh ,portugal or heart cakes1 #bic ,potatoe pudding1 #bbg ,potatoes creamed1 #adi -------- fried1 #aea ,potted beef1 #bci ------ cheese1 #bcf ------ larks1 c41 #bcg ------ lobster1 #bcd ------ veal1 #bcf ,poultry1 directions for plain boiling1 #aba ,pound cake1 #big ,prepared batter for several articles1 #agj ,preserved barberries1 #bgi --------- cucumbers1 #bgg --------- currants1 #bgh ,puff paste1 #bad ,puffs with forcemeat of vegetables1 #agc ,pulled chicken or turkey1 #aad ,pullet a la ,memorancy1 #aae ------ roasted with batter1 #cje ------ with celery sauce1 #aah ------ with oyster sauce 7white71 ib4 ,pulpton of apples1 #cjc ------- of rabbits1 c41 #ajj ,pyramid of paste1 #bjd ,q4 ,quails1 or ruffs and rees1 to prepare for roasting1 #ij ,quarter of lamb marinated1 #gi ------- -- ---- with spinach1 #hj ,quince jam1 #baj ,r4 ,rabbits en gallentine1 #adj ------- with onions1 #acf ------- to roast1 #hi ,ragout sweetbreads 7brown71 #afa ------ ----------- 7white71 #afb ,raised beef steak pie1 #ajf ,raised chicken pie1 #ajc ------ ham pie with directions to make a raised crust1 #ajb ,raised pie with macaroni1 #ajf ------ turkey pie with a tongue1 #aje ,rammequins1 #agd ,raspberry jam1 #bji ,ratafias1 #bie ,real turtle1 #af ,red beef for slicing1 #agi --- cabbage1 to pickle1 #bej ,remarks in conclusion1 #cad ,rhubarb tart1 #baf ,riband blancmange1 #ahg ,ribs of beef to prepare for roasting1 #ic ,rice cakes1 #bij ---- pudding1 #bah ---- soup1 #g ----1 plain1 to be eaten with currie1 #hb ,rich plum cake1 #bii ,rissoles1 #aaj ,roasting1 directions for1 #hd ,robert sauce1 to make1 #ee ,rump of beef a-la mode1 #df ------------ daubed or plain1 #dc ,rules to be observed in pickling1 #bde ,rusks1 or tops and bottoms1 #bga ,s4 ,sago1 #bha ,salad of asparagus1 #aee ----- of lobster1 #ahd ,salmagundy1 #ahc ,salm of woodcocks1 #bef ,salmon broiled1 #bd ,sant soup1 or with bouillie1 #i ,savory jelly1 #ahj ,savoy cake1 #cjh ----- sauce1 #dd ,sausage meat1 #bcb ,sea pie1 #aaj ,seed cakes common way1 #bhe ,shoulder of lamb en epigram1 #gh ---------------- glaized1 #gg ---------------- grilled1 #gh ,shrewsbury cakes1 #bib ,shrimp sauce1 #bfd ,slices of cod fried with oyster sauce1 #caa ,small cakes1 #bhc ,small crusts to be eaten after dinner with cheese or wine1 #caa ,sorrel sauce1 #fi ,soup a la reine1 #e ---- for a family1 #he ,sour crout1 #beb ,spanish onion sauce1 #dd ,sponge biscuits1 #bhd ,stewed apples for tarts1 #bjc ------ cucumbers1 #ej ------ peas for a dish1 #aed ----------- for sauces1 #gc ,stock1 cleared1 7brown71 #f ,stores1 observation on1 #bbh ,stuffing for veal1 turkey1 c41 #id ,sturgeon roasted1 #bf ,suet pudding1 #cjg ,sugar1 to clarify1 #bgc ,sweetbreads boiled1 #cac ----------- broiled1 ib4 ----------- en erison1 #ach ----------- fried1 #aga ----------- glaized1 #acg ----------- roasted1 #ic ----------- with veal and ham1 #cji ,sweet omlet of eggs1 #cjd ,syllabub1 #bjj ,syrup of capillaire1 #bgf ----- of cloves1 #bgd ----- of golden pippins1 #bge ----- of roses1 #bgg ,t4 ,tansey pudding1 #bai ,tarragon vinegar1 #bci ,tarts or tartlets1 #bjb ,tea cream1 #aif ,tendrons of veal 7brown or white71 #fe ,timbol of rice1 #ig ,tongues1 c4 to pickle1 #bdj ,trifle1 #bja ,tripe and onions boiled1 #cab ---------------- fried1 #agb ,truffles1 green1 for a dish1 #aci ,truffle sauce1 #acd ,turkey with chesnuts1 #ace ------ with celery or oyster sauce1 #aah ------ with ragout1 #acf ------ with truffles1 #acd ,turkies1 to prepare for roasting1 #hi ,turnip sauce1 #gf ------ soup1 #h ,twelfth cakes1 #bhf ,v4 ,veal cutlets common way1 #aca ---- olives1 c41 #gj ---- pie1 #ajg ---- stock for soups1 #a ,vegetable pie1 #aej ,vegetables1 a neat dish of1 ib4 ----------1 directions for1 #aeg ---------- in moulds1 #adf ,venison1 haunch of1 to prepare for roasting1 #hf ,vermicelli soup 7white71 #f ,virgin cream1 #aig ,w4 ,wafers1 #bga ,walnut ketchup for fish sauces1 #bdj ,watercresses stewed1 #adi ,water souche1 #bf ,white oyster sauce1 #aah ,white puddings1 #bca ,wild boar1 to dress1 #age ---- fowls to prepare for roasting1 #ia ,wings and legs of fowls glaized1 #aac ----------------------- with colours1 #aab ,woodcocks and snipes1 to prepare for roasting1 #hg ,y4 ,yest cake1 #bih ,,the ,,end4 ,t4 ,bensley1 ,printer1 ,bolt ,court1 ,fleet ,street1 ,london4 99 99 99 99 99 ,transcriber's ,notes3 ,text uses for ,fish ,meagr ,soup and e for ,fishmeagre ,pie4 ,this was retained4 ,all spelling on the monthly menus was retained as printed1 for example1 ,begetables4 ,to confirm this1 please see the images included in the ,,html version4 ,in the remaining text1 spelling was only changed where a clear majority of usage could be found in the same text4 ,for example1 benshamelle for bchamel was retained while posssible for possible was corrected4 ,page x1 ,fishmeagr changed to ,fish ,meagr to match usage in text 7,fish ,meagr soup7 ,page xix1 ,preser ed changed to ,preserved 7,preserved apricots for7 ,page #ei1 glaise changed to glaize to match rest of usage 7dry1 glaize the top7 ,page #fi1 into it changed to it into 7it into a stewpan7 ,page #adb1 posssible changed to possible 7white as possible7 ,page #ahe1 sallad changed to salad 7eat with this salad7 ,page #bha1 tea-poonful changed to tea spoonful 7red port1 tea spoonful7 ,page #cae1 dumplins changed to dumplings 7,apple dumplins1 #bbc7 ,page #cag1 ,blancmonge changed to ,blancmange 7,blancmange1 white1 #ahe7 ,page #cah1 parmesan changed to parmezan to match usage in text 7----------- with parmezan cheese1 ib47 ,page #cbj1 blancmonge changed to blancmange 7----- blancmange1 #ahf7 ,page #cbb1 megre changed to meagr to match usage in text 7---- meagr soup7 ,page #cbd1 index1 reference for ,india pickle moved to land above ,jerusalem4 ,page #cca1 blancmonge changed to blancmange 7,riband blancmange1 #ahg7