Chapter I: Preface (1)

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 public, has induced him to commit his practice to paper; in doing which, a deviation has been made from the usual introductory methods of other treatises of the kind, in omitting to give particular directions for the choice of fish, meats, poultry, and vegetables, and at what times they respectively might be in season, &c. &c. the author conceiving the simpler method to be the most acceptable: and, therefore, as actual knowledge must ever supersede written forms, he would advise a frequent attendance at the different markets, fully assured that experience will convey greater instruction in marketing than all the theories which could be advanced. There are, nevertheless, some useful observations interspersed in the course of the work for that purpose; the author having confined himself chiefly to the practical part of cookery; he has also given some directions in a branch of the confectionary business: in both of which it has been his constant endeavour that they might be rendered as simple and easy as possible, and that economy might pervade the whole.

The receipts are written for the least possible quantities in the different made-dishes and sauces, it being a frequent error in most of the books that they are too expensive and too long; by which means the art has been rendered intricate in the extreme, both in theory and practice.

Independent, also, of a close adherence to any given rules, there are other qualities essential to the completion of a thorough cook; such as, an acute taste, a fertile invention, and a rigid attention to cleanliness.

The preceding hints and subsequent directions, it is hoped, will prove fully adequate to perfection in cookery; the work being entirely divested of the many useless receipts from other professions, (which have been uniformly introduced in books of the like nature,) and nothing inserted but what has an immediate reference to the art itself.

There is prefixed a Bill of Fare for each month in the year, as a specimen of the seasons, which may be altered as judgment directs. There is annexed, also, at the end of the volume, an Index, by which, from the first letter or word of the different articles, will be found their respective receipts.

February 2d, 1802.

CONTENTS.

PAGE
Beef stock 1

Veal stock, for soups ib.

Consumé, or the essence of meat 2

Cullis, or a thick gravy ib.

Liquid of colour for sauces, &c. 3

Benshamelle 4

To make a passing of flour and butter for cullis
or benshamelle ib.

Soup a la reine 5

Crayfish soup ib.

Vermicelli soup (white) 6

To make a leason ib.

Cleared brown stock for gravy soups ib.

Rice soup 7

Celery soup 8

Turnip soup ib.

Cressey soup ib.

Santé, or spring soup 9

Onion soup 10

Green peas soup ib.

Old peas soup 11

Peas soup another way 12

Giblet soup 13

Fish Meagré soup 14

Mock turtle of calf's head ib.

Mutton broth 15

Real turtle 16

Callipee 19

Glaize for hams, larding, roasted poultry, &c. 20

Fish plain boiled, how to be prepared 21

Fish generally fried 22
---- to prepare for frying, &c. 23

Broiled fish, how prepared ib.
------ salmon ditto 24
------ mackarel, common way 25

To stew fish ib.

Water souchée of perch, flounders, soles, eels, &c. 26

Roasted pike or sturgeon ib.

Bacquillio with herbs 27

Entrée of eels 28
------ of soles ib.
------ of whitings, &c. 29
------ of salmon ib.
------ of smelts, &c. 30
------ of mackarel 31

Mackarel the german way ib.

Olios, or a spanish dish 32

The olio, how to be made 34

Hodge podge, or english olio 36

Light forcemeat for pies or fowls, &c. 38

Forcemeat balls for ragouts, &c. ib.

Egg for balls 39

Omlets of eggs for garnishing or cutting in slips ib.

Ox cheek 40

Beef tails 41

Haricot sauce 41

Beef collops 42

Fillet of beef larded ib.

Beef palates 43

Rump of beef a-la-daube, or braised ib.

To make Spanish onion sauce 44

Savoy sauce ib.

Ashée sauce 45

Brisket of beef with Spanish onions ib.
------- with ashée or haricot 46

Rump of beef a-la mode ib.

Baked beef 47

Marrow bones 48

Mutton rumps marinated ib.

To make marinate 49

Haricot mutton cutlets ib.

Fillet of mutton with cucumbers 50

Stewed cucumbers ib.

Mutton cutlets with potatoes 51
------ a la Maintenon 52

Cutlets a la Irish stew 53

Pork cutlets with red or white cabbage ib.

To stew cabbage 54

Pork cutlets with robert sauce ib.

To make robert sauce 55

Pork cutlets another way ib.

Fillet of pork roasted 56

Pigs feet and ears ib.

To prepare pigs feet and ears 57

Compotte of pigeons ib.

Pigeons a la craupidine 58

Pigeons glaized 59

Pigeons a la sousell ib.

Hashed calf's head 60

Breast of veal en gallentine 61

Breast of veal ragout ib.

Neck of veal en erison 62

Neck of veal larded 63

Veal cutlets larded ib.

Loin of veal a la cream 64

Veal tendrons (brown or white) 65

Celery sauce, (white), for veal, chickens, turkies,&c. 66

Celery sauce, (brown), for pullets, &c. ib.

Veal cutlets au natural 67

Veal collops (brown) ib.
------------ (white) 68

Fricando veal 69

Sorrel sauce ib.

Veal olives 70

Breast of veal with oysters ib.

Lamb's head minced 71

Breast of lamb with benshamelle 72

Breast or tendrons of lamb en matelote ib.
------ of lamb with peas 73

To stew peas for sauce, for lamb, veal, chickens, &c. ib.

Lamb cutlets with cucumbers 74

Neck of lamb glaized 75

Onion sauce ib.

Lamb cutlets with tendrons ib.

Turnip sauce 76

Lamb cutlets with tendrons another way 77

Shoulder of lamb glaized 77
---------------- en epigram 78
---------------- grilled ib.

Hind quarter of lamb marinated 79
-------------------- with spinach 80

Leg of lamb with oysters ib.

Currie 81

Plain rice to be eaten with currie 82

Currie of lobster 83
----- of veal ib.
------ of mutton ib.

Pig's head currie 84

Directions for roasting ib.

Soup for a family 85

To prepare a haunch of venison, or mutton, for
roasting 86

To roast woodcocks or snipes 87
-------- larks 88

To fry breadcrumbs ib.

To roast turkies 89
-------- rabbits ib.
-------- hares ib.
-------- hares another way ib.
-------- pigeons 90
-------- quails, or ruffs and rees ib.
-------- guinea fowls, pea fowls, pullets, chickens,
and turkey poults 91
-------- wild fowl ib.
-------- partridges and pheasants ib.
-------- green geese and ducklings ib.
-------- other geese and tame ducks 92
-------- a pig 92
-------- sweetbreads 93
-------- ribs of beef ib.
-------- fillet of veal ib.

Observations on meat and poultry 94

Stuffing for turkies, hares, veal, &c. ib.

Gravy for roast meat, steaks, and poultry 95

Peloe of rice ib.
------------- another way 96

Timbol of rice 97

Petit patties of chicken and ham 98

Patties of lobsters or oysters 99

Forcemeat patties ib.

Pulpton of chicken, rabbits, &c. 100

Fishmeagre pie 101

Raised ham pie, with directions for making a
raised crust 102

Raised chicken pie 103

Flat chicken pie (or tourte) ib.

Pigeon pie 104

Raised turkey pie with a tongue 105
------ macaroni pie 106
------ beef steak pie ib.

Veal pie 107

Pork pie 108

Eel pie 109

Mutton pie ib.

Sea pie 110

Rissoles ib.

To fry parsley 111

Puffs with chicken, &c. ib.

Wings and legs of fowls with colours 112
----- larded and glaized 113

Fowl a la Menehout 114

Pulled chicken (or turkey) ib.

Another way 115

Pullet a la Memorancy ib.

Chickens with lemon sauce 116

To make lemon sauce ib.

Fricassee of chickens or rabbits (white) 117

Chickens or turkies with celery 118

Turkies, pullets, or chickens, with oyster sauce ib.

To make white oyster sauce ib.

Chickens with peas 119, 120

Fricassee of chickens or rabbits (brown) ib.

To fry oysters for a dish 121

Directions for poultry, &c. plain boiled ib.

Jugged hare 122

Glaized hare 123

Duck aux naves ib.

A duck with cucumbers 124
------ a la benshamelle 125

Hashed mutton ib.
------ venison 126
------ fowls 127
------ hare, wild fowl, pheasants, or partridges 128

Broiled beef steaks ib.

Beef steak pudding 129

Oyster sauce for beef steaks 130

To dress mutton, lamb, or pork chops in a plain
manner ib.

To dress veal cutlets 131

Minced veal for a dish ib.
----------- another way 132

Partridges or pheasants au choux ib.
----------------------- with truffles 133

Turkey with truffles 134

Truffle sauce for turkies, &c. ib.

Turkey with chesnuts 135
------ with ragout 136

Rabbits with onions ib.

Glaized sweetbreads 137

Matelote of rabbits ib.

Sweetbreads en erison 138

Stewed giblets plain ib.
------ with peas 139

Green truffles for a dish ib.

Rabbits en gallentine for a dish 140

Ham braised ib.

Jerusalem artichokes stewed 141
-------------------- another way 142

Mashed potatoes ib.

Cauliflower with parmezan cheese 143
----------- a la sauce ib.
----------- a la cream 144

Stewed artichoke bottoms ib.

French beans a la cream for a dish 145

Stewed cardoons ib.

Vegetables in a mould 146

Broiled mushrooms 147

Stewed mushrooms (brown) and (white) 147, 148

Mashed turnips ib.

Potatoes creamed 149

Stewed watercresses ib.

A neat dish of vegetables 150

Vegetable pie ib.

Fried potatoes 151

Fried onions with parmezan cheese 152

Pickle tongue forced 153

Stewed endive ib.

Forced cucumbers 154

To stew peas for a dish ib.

Salad of asparagus 155

Asparagus peas ib.
--------- another way 156

Stewed asparagus for sauce 157

Directions for vegetables ib.

Pickled oysters 158

Oyster atlets 159

Scollop oysters 160

Oyster loaves 161

Ragout of sweetbreads (brown) ib.
--------------------- (white) 162

Poached eggs with forrel or endive 163

Buttered eggs ib.

Fried eggs, &c. 164

Eggs a la trip 165

Omlet of eggs ib.

Fricassee of tripe 167

Lambs tails and ears ib.

Curried atlets 168

To stew maccaroni 169

Stewed cheese ib.

To prepare a batter for frying different articles,
being a sufficient quantity for one dish 170

Fried celery ib.
----- peths 171
----- sweetbreads ib.
----- artichoke bottoms ib.
----- tripe and onions 172

Hard eggs fried ib.

To dress a lamb's fry 173
--------------------- another way ib.

Puffs with forcemeat of vegetables ib.

Rammequins 174

To dress part of a wild boar 175

Plovers eggs, to be served up different ways 176

Buttered lobsters ib.

Meat cake 177

Collared pig 178

Red beef for slices 179

Savory jelly 180

Aspect of fish 181
------ of meat or fowl 182

Canopies 183

Salmagundy ib.

Salad of lobster 184

French salad 185

Blancmange ib.

Dutch blancmange 186

Riband blancmange 187

Cleared calves feet jelly ib.

Marbrée jelly 188

Bagnets a l'eau 189

Apple fritters for a dish 190

Golden pippins a la cream 191
-------------- another way 192

Stewed pippins another way 193

Cream for pies 193

Mince meat 194

Compote of oranges 195

Tea cream 196

Virgin cream 197

Coffee cream ib.

Burnt cream ib.

Pastry cream 198

Almond paste ib.

Cheese cakes 199

Almond nuts 200

To make syllabub ib.

Trifle 201

Tarts or tartlets 202

Paste for stringing tartlets ib.

To stew apples for tarts 203

Fried puffs with sweetmeats 204

Pyramid paste ib.

Icing for a cake 206

Cherries in brandy for desserts ib.

To make buns 207

Orgeat ib.

Orange marmalade 208

Raspberry jam 209

Quince jam 210

Green gage jam ib.

Apricot jam 211

Preserved apricots for tarts or desserts ib.

Currant jelly 212

Crisp tart paste 213

Eggs and bacon another way ib.

To make puff paste 214
------- an almond cake 215

Almond custards 216

Rhubarb tart ib.

Orange pudding 217

Rice pudding 218

Tansey pudding 219

Almond pudding ib.

Marrow pudding 220

Bread pudding ib.

A rich plum pudding 221

Batter pudding ib.

Boiled apple pudding 222

Apple dumplings 223

Baked apple pudding ib.

Damson pudding 224
-------------- another way ib.

Baked fruit pudding another way 225

Muffin pudding with dried cherries 226

Potatoe pudding 227

Carrot pudding ib.

Ice cream 228

Observation on stores ib.

Partridge soup 229

Collared eels 230

White puddings 231

Sausage meat 232

Calf's liver roasted 233

To dry herbs ib.

To make anchovie liquor to be used in fish sauces 234

Potted lobster ib.

To clarify butter for potting 235

Potted cheese 236
------ veal 236
------ larks or small birds 237

To dry morells, mushrooms, and champignons 238

Mushroom powder ib.

Potted beef 239

Tarragon vinegar ib.

Walnut ketchup for fish sauces 240

To pickle tongues, &c. ib.

India pickle 241

To dry artichoke bottoms 243

To pickle cucumbers, &c. 244

Rules to be observed in pickling 245

To pickle onions 246
--------- mushrooms ib.
--------- beet roots 247
--------- artichoke bottoms 248
--------- large cucumbers 249
--------- red cabbage 250
--------- currants 251
--------- barberries ib.

Sour crout 252

Peas pudding, to be eaten with boiled pork 253

Currie, or pepper water 254

Grills and sauce, which are generally eaten after
dinner 255

Salmé of woodcocks 256

To make a haggess ib.

French black puddings 257

Milk punch 258

Plum pottage 259

Candied orange or lemon peels 260

Lemonade or orangeade 261

Poivrade sauce for game, Maintenon cutlets, &c. 261

Lobster sauce for fish 262

Oyster sauce for fish 263

Shrimp sauce for fish 264

Dutch sauce for fish ib.

Anchovie sauce for fish 265

Observations in respect of fish sauces, &c. ib.

Apple sauce, for pork, geese, &c. 267

Green sauce for ducklings or green geese 268

Fennel sauce for mackarel ib.

Bread sauce, for turkies, game, &c. 269

Melted butter ib.

To make melon citron 270

Rusks, or tops and bottoms 271

Wafers ib.

Cracknels 272

To bake pears 273

To clarify sugar ib.

Syrup of cloves, &c. 274
----- golden pippins 275
----- capillaire 276

Flowers in sugar ib.

Syrup of roses 277

To preserve cucumbers ib.
----------- currants 278
----------- barberries 279

Gooseberry fool 280

Sago 281

Oatmeal pottage, or gruel ib.

To bottle gooseberries, &c. for tarts 282
----------------------- another way 283

Small cakes ib.

Diet bread cake 284

Sponge biscuits ib.

Common seed cake 285

Cinnamon cakes ib.

To make red colouring for pippin paste, &c. for
garnishing twelfth cakes 286

Twelfth cakes ib.

Bristol cakes 287

Hyde park corner cakes 288

Good gingerbread nuts ib.

Bride cake 289

Rice cakes 290

Bath cakes 291

Pancakes ib.

Shrewsbury cakes 292

Portugal cakes, or heart cakes 293

Macaroons ib.

Mirangles 294

Ratafias 295

Lemon puffs ib.

Chantilly basket 296

Green codlins, frosted with sugar 297

Pound cake ib.

Yest cake 298

Rich plum cake 299

Dried cherries 300

Pippins with rice 301

To make English bread ib.

French bread 302

Pulpton of apples 303

A sweet omlet of eggs 304

To keep cucumbers for winter use for sauces ib.

To preserve mushrooms for sauces 305

Pullet roasted with batter ib.

Dutch beef 306

Mushroom ketchup ib.

Suet pudding 307

Savoy cake 308

Nutmeg syrup ib.

Sweetbreads with veal and ham 309

Essence of ham for sauces 310

Ox heart roasted ib.

Slices of cod fried with oysters 311

Small crusts to be eaten with cheese or wine after
dinner ib.

Devilled almonds 312

Boiled tripe and onions ib.
------ sweetbreads 313

Broiled sweetbreads ib.

Conclusion, with remarks 314

ERRATA.

Page 43, line 1 and 2, for _beef pallets_ read _beef palates_.
---- 61, ---- 19, ---- _half_ read _halves_.
---- 77, ---- 17, ---- _tarragon of vinegar_ read _tarragon
vinegar_.
---- 177, ---- 18, ---- _pickled_ read _picked_.
---- 183, ---- 19, ---- _solomongundy_ read _salmagundy_.

For January.

_1^{st.} Course_

_Soup Santé_
_Small Ham_
_Tendlons Veal white_
_Slises Crimp'd Cod_
_M^{d.} & whole Potatoes_
_Rump Beef glaiz^{d} w^{th.} Harricott_
_Brocoli_
_Whitings Broil'd_
_Pullet w^{th.} Oyster Sauce_
_Raiz'd Lamb Pies_
_Mock'd Turtle_

2^{d.} Course

_Wood Cocks Roast._
_Scollop Shells_
_Stew'd Mushrooms_
_Apple Fritters_
_Triffle_
_Shellfish in an Ornamented Ba^{s.}_
_Jelly_
_Fry'd Puffs w^{th.} Sweetmeats_
_Stew'd Cardoons_
_Omlett w^{th.} Cullis_
_Partridges Roast._

Neele Sc. Strand]

_1^{st.} Course_

_Soup Cressey_
_Frieandd Veal w^{th.} Sorrell_
_Petite Patties_
_Tongue w^{th.} M^{d.} Turnips_
_Fillet Mutton Roasted w^{th.} Celleri_
_Chickens Boil'd_
_Beef Pallets_
_Cutlets Pork w^{th.} Stew'd red Cabbage_
_Rice Soup_

_Crimp'd Seaite_ }
} _to remove Soup_
_Water Soucher_ }

_2^{d.} 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 Sc. Strand_]

_1^{st.} Course_

_Soup and Boullie_
_Soles Fry'd and Boild_
_Crimp'd Cods Head_
_Soup ala Reine_

_2^{d.} Course_

_Fillet Pork Roast._
_Harricott of Begetables_
_Potatoes Mash'd_
_French Pie_
_Mash'd Turnips_
_Veal Olives_
_Leg Lamb and Spinach_

_3^{d.} Course_

_Turkey Roast._
_Marbree Jelly_
_Tourte_
_Brocoli ala Sauce_
_Pick'd Crabb_
_Sausages_
_Pyrimid of Paste_
_Large Pidgeons Roast._
_Pippins w^{th.} Rice_

_Neele Sc. Strand_]

_1^{st.} Course_

_Mock'd Turtle_
_Tongue Boild &c._
_Chickens w^{th.} Sweetbreads White_
_Sallad_
_Beef Forc'd and Roasted w^{th.} Oy^{s.} Sauce_
_Rice_
_Currie_
_Vermiceli Soup_
_Cutlets Lamb_

_Crimp'd Salmon & Fry'd Smelts_ }
} _to remove Soup_
_Stew'd Tench_ }

_2^{d.} Course_

_Levrett Roast_
_Apricot tart w^{th.} Carrimel_
_Dutch Blancmange_
_Stew'd Cellery_
_Prawnes_
_Mushrooms Broild_
_Almond Cake_
_Ducklings Roast._
_Apple Tart_

_Neele Sc. Strand_]

_1^{st.} Course_

_Giblet Soup_
_Mullets Broild_
_Turbot_
_Spring Soup_

_2^{d.} Course_

_Haunch Mutton roast_
_Potatoes Each way_
_Compotte of Pidgeons_
_Chickens_
_Beef Tails Stew'd_
_Ham Glaiz'd_
_Vegetable Puffs Fry'd_

_3^{d.} Course_

_Green Goose Roast_
_Jelly w^{th.} Strawberrys_
_Asparagus_
_Pine Apple Tartlets_
_Goosberry Tart_
_Artichoack Bottoms_
_White Blancmange_
_Turkey Poults Roast_
_Ornament w^{th.} Flowers_

_Neele Sc. Strand_]

_1^{st.} Course_

_Green Peas Soup_
_Chicken Tourte_
_Cutlets Mutton_
_Cauliflowers_
_Roast Beef_
_New Potatoes_
_Tendlons Veal w^{th.} Peas_
_Crimp'd Trout_
_Lambs Head Minc'd_

_2^{d.} Course_

_Duckling Roast._
_Shellfish_
_Cherry Tart_
_French Beans ala Cream_
_Sweetbread Roast._
_Jelly & Blancmange_
_Neck House Lamb Roast._
_Codling tart Cream'd_
_Green Peas_
_Plovers Eggs_
_Pidgeons Roast._

_Neele Sc. Strand_]

_1^{st.} Course_

_Rabbits w^{th.} Onions_
_Turtle_
_Chickens_
_Garden Beans_
_Calla Pash_
_Cauliflower_
_Small Ham Glaiz'd_
_Turtle_
_Fillet Lamb w^{th.} Cucumbers_

_2 Small dishes Fish
to remove Turtle_

_2^{d.} Course_

_Goosberry Cream in Cups_
_Haunch Venison roast_
_Apricot Tart_
_French Beans_
_Pick'd Crabb_
_Artichoak Bottoms_
_Raspberry Tourte_
_Poullet roast._
_Mirangles_

_Neele Sc. Strand_]

_1^{st.} Course_

_Soles Each way_
_Brest Lamb w^{th.} Celleri_
_Pullet w^{th.} Oy^{s.}_
_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_

_2^{d.} Course_

_Wheat Ears roast_
_Orange Puffs_
_Jelly w^{th.} Peaches_
_Scollop Shells_
_Frame_
_Mushrooms Stew'd White_
_Almond Custards_
_Levrett Roast_
_Pulpton of Apples_

_Neele Sc. Strand_]

_1^{st.} 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_

_2^{d.} Course_

_Partridges Roast_
_Ragout of Sweetbreads_
_Maceroni_
_Muffing pud^{g.} w^{th.} dry'd Cherries_
_Chantillie Baskett_
_Damson Tart_
_Eggs ala Trip_
_Larks Roast_
_Lambs Fry_

_Neele Sc. Strand_]

_1^{st.} Course_

_Johndoree_
_Pidgeons ala Craupidine_
_Foule w^{th.} Trouffles Sauce_
_Cauliflower_
_Partridge Soup_
_Stew'd Spinach_
_Chicken Puffs_
_Trout_
_Rump Beef w^{th.} Spanish Onions_

_2^{d.} Course_

_Wild Duck Roast_
_Raspberry Tourte_
_Jellys_
_Fry'd Sweetbreads_
_Ribs House Lamb Roast_
_Oyster Attets_
_Apples Frosted_
_Pheasant Roast_
_Marrow Pud^{g.}_

_Neele Sc. Strand_]

_1^{st.} Course_

_Water Souchee_
_Pickle Tongue Forc'd_
_Raiz'd Pie w^{th.} Macroni_
_Ragout of Vegetables_
_Soup and Boullie_
_Cauliflower & French Beans_
_Chickens w^{th.} Bershamelle_
_Slices Cod Fry'd w^{th.} Oyster Sauce_
_Cutlets Pork w^{th.} Fry'd Potatoes_

_Loine Veale ala Cream to remove Soup_

_2^{d.} Course_

_Wood Cocks Roast_
_Fritters_
_Coffee Cream_
_Jerusalem Artichoaks_
_Potted Beef Moddled_
_Stew'd Water Cresses_
_Preserved Apricot Tart_
_Partridges Roast_
_Golding Pippins w^{th.} Jelly_

_Neele Sc. Strand_]

_1^{st.} Course_

_Turbot_
_Leg Lamb w^{th.} 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_

_2^{d.} Course_

_Turkey Roast_
_Apple Tart w^{th.} Perfumed Cream_
_Potted Charr_
_Pancakes_
_Stew'd Cardoons Brown_
_Jellies_
_Lambs Tails w^{th.} Bershamelle_
_Minced Pies_
_Prawnes_
_Potatoe Pudding_
_Snipes Roast_

_Neele Sc. Strand_]

THE

ART OF COOKERY.

_Beef Stock._

CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.

_Veal Stock, for Soups._

TAKE a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender, but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent.

N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn.

_Consumé, or the Essence of Meat._

REDUCE veal stock to a good consistence, but be careful not to let it colour.

_Cullis, or a thick Gravy._

TAKE slices of ham, veal, celery, carrots, turnips, onions, leeks, a small bunch of sweet herbs, some allspice, black pepper, mace, a piece of lemon-peel, and two bay leaves; put them into a pan with a quart of water, and draw them down till of a light brown colour, but be careful not to let it burn; then discharge it with beef stock. When it boils, skim it very clean from fat, and thicken it with flour and water, or flour and butter passed. Let it boil gently three quarters of an hour; season it to the palate with cayenne pepper, lemon juice, and salt; strain it through a tamis cloth or sieve, and add a little liquid of colour, which may be made as in the following receipt.

_Liquid of Colour for Sauces, &c._

PUT a quarter of a pound of the best brown sugar into a frying pan very clean from grease, and half a gill of water; set it over a gentle fire, stirring it with a wooden spoon till it is thoroughly burnt and of a good bright colour, then discharge it with water; when it boils skim it and strain it. Put it by for use in a vessel close covered.

_Benshamelle._

TAKE white veal, lean ham, turnips, celery, onions cut in pieces, a blade of mace, a little whole white pepper; sweat them down till three parts tender, then discharge it with beef stock. Let it boil, skim it clean, and thicken with flour and water, or flour and butter passed; add to it a sufficient quantity of cream to make it quite white. Let it simmer gently half an hour, and strain it through a tamis cloth.

N. B. Let it be of the thickness of light batter.

_To make a passing of Flour and Butter for Cullis or Benshamelle._

PUT fresh butter into a stewpan over a fire, when it is melted add a sufficient quantity of sifted flour to make it into a paste, and mix them together with a whisk over a very slow fire for ten minutes.

_Soup a la Reine._

TAKE three quarts of veal stock with a blade of mace boiled in it; then strain it to the crumb of four penny french rolls, three quarters of a pound of sweet almonds blanched and pounded very fine, likewise the white meat of dressed fowl pounded. Let all simmer together for ten minutes, and rub them through a tamis cloth till the soup is of a proper thickness; season it to the palate with salt; make it boil, and serve it up with a gill of cream in it.

_Crayfish Soup._

TAKE three quarts of veal stock, the crumb of four penny french rolls, the meats of a hen lobster, and half a hundred crayfish pounded, with some live lobster spawn; add all together, make it boil, skim it clean, rub it through a tamis cloth, make it of a middling thickness, and season to the palate with salt and a little cayenne pepper. Serve it up with crust of french bread cut into small round pieces.

_Vermicelli Soup, white._

TAKE three quarts of veal stock and two ounces of vermicelli, boil them together a quarter of an hour, rub it through a tamis cloth, season with salt, make it boil, skim it, and add a leason. Let it simmer for five minutes.

_To make the Leason._

TAKE the yolks of four eggs, half a pint of cream, and a little salt, mixed well together.

_Cleared brown Stock for Gravy Soups._

TAKE three quarts of veal stock perfectly free from fat; add a small quantity of liquid colour to make it of a fine brown; season to the palate with salt and a little cayenne pepper; beat up together two yolks, two whites, and two shells of eggs; whisk them with the stock, set it over a fire, let it boil gently ten minutes, then strain it through a tamis cloth. This stock is required for rice, brown vermicelli, celery, santé, or turnip soups.

N. B. I have directed the brown stock, for gravy soups only, to be cleared with eggs, as that method has been most approved, it being pleasant to the eye, and equally agreeable to the palate.

_Rice Soup._

ADD to three quarts of cleared stock two ounces of rice, washed, picked, parboiled, and drained dry. Let it boil gently till the rice is tender.

_Celery Soup._

CUT celery heads two inches long then, some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.

_Turnip Soup._

PARE good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and boil them gently till tender.

_Cressey Soup._

TAKE twelve large red carrots, scrape them clean, cut off only the red part in thin slices, and put them in a stewpan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas. Stew all together till tender, adding some stock to prevent burning; then rub it through a tamis, and put to the pulp five pints of veal stock and some blanched water-cresses; make it boil for twenty minutes, skim it, season it with salt, and serve it up.

N. B. To be the thickness of peas soup.

_Santé, or Spring Soup._

PARE, and cut into shapes, turnips and carrots, likewise celery heads about two inches long; wash them, and steam them separately with a very little water till they are three parts done; then cut the white part of the celery into small pieces, likewise leeks, cabbage, cos lettuces, endive, and chervil, of each a small quantity; blanch and drain them dry, then put all the vegetables together; add to them three quarts of cleared brown stock, and boil them gently till tender. In spring add young green peas, tops of asparagus, and button onions, steamed as the above.

N. B. A small piece of bouillie beef may be stewed till tender; and ten minutes before it is to be served up wipe it dry, and put it into the soup with the vegetables.

_Onion Soup._

TAKE eight middling-sized peeled onions, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender; then add three quarts of veal stock; make it boil twenty minutes; skim it, season it with salt, and add a leason; mix it well with a whisk, make it simmer, and serve it up.

_Green Peas Soup._

TAKE one quart of young green peas, four turnips pared and cut in the form of dice, two cos lettuces cut in small slices, two middling-sized onions cut very fine; wash them, add a quarter of a pound of fresh butter, and stew them till nearly done. Then take two quarts of large fresh green peas, and boil them in three quarts of veal stock till tender; strain and pound them, preserving the liquor; then rub the peas through a tamis, and add the pulp with the liquor to the above herbs, a little flour and water, pepper and salt, and season to the palate, with a bit of sugar if approved. Boil all together half an hour; skim it and when it is to be served up, add the pulp of some boiled parsley rubbed through a tamis to make it look green.

N. B. Cut pieces of bread into thin sippets, dry them before the fire, and serve up on a plate.

_Old Peas Soup._

TAKE chuck beef cut into pieces, knuckles of ham and veal, pickle pork cut into square pieces of half a pound each; put all into a pot with peeled turnips, leeks, onions, carrots, and celery, cut into slices, and some old split peas, with a sufficient quantity of water; when it boils, skim it, and add a very small bunch of dried mint. Let the ingredients boil till tender, then take the mint out, rub the soup through a tamis till of a good thickness; when done, add to the liquor, turnips cut in form of dice, celery and leeks cut small and washed. Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it. Some bread cut in form of dice, and fried, to be served up on a dish.

N. B. The pork to be taken out when nearly done, and added to the soup half an hour before it is served up.

_Peas Soup another way._

PUT the peas with the above-mentioned vegetables into a pot with some water; stew them gently till tender, then add a little dried mint, and rub them through a tamis cloth; put the pulp to some good veal stock, likewise add some turnips pared and cut into forms like dice, some leeks and celery cut small and blanched; season to the palate with pepper and salt; then making it boil, skim it, and stew the herbs till tender. Serve it up with pieces of pickle pork in it.

N. B. The pickle pork to be cut into small square pieces and boiled till nearly done, and then added to the soup a quarter of an hour before it is to be served up to table. Let the soup be of a proper thickness.

_Giblet Soup._

LET the giblets be scalded, picked clean, and cut in pieces; which done, put them in a stewpan, season them with herbs and spice, the same as for real turtle; add some veal stock, stew them till nearly done, pick them free from the herbs, chop the bones down, strain, thicken, and season the liquor, as for real turtle; make it boil, then add it to the giblets, stew them till tender, and serve them up with egg and forcemeat balls.

_Fish Meagré Soup._

TAKE pieces of different sorts of fish, such as salmon, skate, soles, &c. Sweat them till tender, with turnip, onion, celery, a clove of garlick, and a blade of mace; then add some plain veal broth. Let all simmer together for half an hour; then strain and skim it free from fat; season with salt and cayenne pepper; clear it with white of eggs, and colour with a little saffron.

N. B. It may be served up with celery or rice in it.

_Mock Turtle of Calf's Head._

TAKE a scalp cleaned by the butcher, scald it for twenty minutes, then wash it clean, cut it into pieces two inches square, add a gallon of veal stock, and boil them till nearly done. Have ready some pieces of veal cut in form of dice, but four times larger, seasoned with herbs, spices, and onions, the same as real turtle; and strain to it the liquor the scalp is boiled in. Let the meat simmer till almost done; pick it, and add to it the scalp with forcemeat and egg balls; then thicken the liquor as for real turtle, and when it boils skim it clean, put it to the meats, and simmer all together half an hour.

_Mutton Broth._

TAKE a neck of mutton cut into pieces, preserving a handsome _piece_ to be served up in the tureen. Put all in a stewpot with three quarts of cold beef stock, or water with a little oatmeal mixed in it, some turnips, onions, leeks, celery cut in pieces, and a small bunch of thyme and parsley. When it boils skim it clean, and take the _piece_ of mutton out when nearly done, and let the other boil till tender; then have ready turnips cut in form of dice, some leeks, celery, half a cabbage, and parsley, all cut small, and some marigolds; wash them, strain the liquor of the meat, skim it free from fat, add it to the ingredients, with the _piece_ of mutton, and a little pearl barley if approved; season with salt, simmer all together till done, and serve it up with toasted bread on a plate.

_Real Turtle._

HANG the turtle up by the hind fins, and cut off the head overnight; in the morning cut off the fore fins at the joints, and the callipee all round; then take out the entrails, and be careful not to break the gall; after which cut off the hind fins and all the meat from the bones, callipee and callipash; then chop the callipee and callipash into pieces; scald them together, the fins being whole, but take care not to let the scales set. When cleaned, chop the fins into pieces four inches long; wash the pieces of the callipee, callipash, and fins, and put them into a pot with the bones and a sufficient quantity of water to cover; then add a bunch of sweet herbs and whole onions, and skim it when the liquor boils. When the fins are nearly done take them out, together with the remainder of the turtle, when done, picked free from bone. Then strain the liquor and boil it down till reduced to one third part; after which cut the meat into pieces four times larger than dice; put it into a pot, add a mixture of herbs chopped fine, such as knotted marjoram, savory, thyme, parsley, a very little basil, some chopped onions, some beaten spices, as allspice, a few cloves, a little mace, black pepper, salt, some veal stock, and the liquor that was reduced. Boil the meat till three parts done, pick it free from herbs, strain the liquor through a tamis sieve, make a passing of flour and three quarters of a pound of fresh butter, mixing it well over a fire for some time, and then add to it madeira wine, (if a turtle of seventy pounds weight, three pints,) and the liquor of the meat. When it boils, skim it clean, season to the palate with cayenne pepper, lemon juice, and salt, and strain it to the pieces of fins and shell in one pot, and the lean meat into another; and if the turtle produce any real green fat, let it be boiled till done, then strained, cut into pieces, and added to the fins and shell, and then simmer each meat till tender. When it is to be served up, put a little fat at the bottom of the tureens, some lean in the center, and more fat at the top, with egg and force-meat balls, and a few entrails.

N. B. The entrails must be cleaned well, then boiled in water till very tender, and preserved as white as possible, and just before they are strained off add the balls. If a callipash is served up, the shell to be cut down on each side, and chop the pieces for the soup; the remaining part of the back shell to be pasted round with a raised crust, egged, ornamented, and baked, and the soup served in it in the same manner as in the tureens.

_Callipee._

TAKE a quarter of the under part of a turtle of sixty pounds weight, and scald it, and when done, take the shoulder-bone out and fill the cavity with a good high-seasoned forcemeat made with the lean of the turtle; put it into a stewpan, and add a pint of madeira wine, cayenne pepper, salt, lemon juice, a clove of garlick, a little mace, a few cloves and allspice tied in a bag, a bunch of sweet herbs, some whole onions, and three quarts of good beef stock. Stew gently till three parts done; then take the turtle and put it into another stewpan, with some of the entrails boiled and some egg balls; add a little thickening of flour and butter to the liquor, let it boil, and strain it to the turtle, &c. then stew it till tender, and the liquor almost reduced to a glaize. Serve it up in a deep dish, pasted round as a callipash, ornamented and baked.

N. B. I think the above mode of serving it up in a dish the best, as it frequently happens that the shell of the callipee is not properly baked.

_Glaize for Hams, Larding, roasted Poultry, &c._

TAKE a leg of veal, lean of ham, beef, some indifferent fowls, celery, turnips, carrots, onions, leeks cleaned and cut into pieces, a little lemon peel, mace, and black pepper, a small quantity of each; add three quarts of water, sweat them down till three parts done, discharge with water, and boil it till the goodness is extracted; then skim it, and strain the liquor into a large pan. Next day take the fat from it very clean; set the stock over a fire, and when warm clear it with whites and a few yolks of eggs; then add a little colour and strain it through a tamis; boil it quick till reduced to a glaize, and be careful not to let it burn.

N. B. In the same manner may be made glaize of separate herbs or roots, which will be serviceable on board a ship, or in the country, where herbs or roots cannot be procured at all times; and they are to be preserved in bottles, as they will not, when cold, be of a portable substance.

_Fish plain boiled to be prepared thus:_

PUT them in clean boiling pump water well salted, and when served up to be garnished with fresh picked parsley and scraped horseradish; except salt fish, which should be properly soaked, then cut in pieces and put in cold water, and when it boils let it simmer six or eight minutes, and serve it up on a napkin with boiled parsnips and potatoes round, or on a plate, and egg sauce in a boat.

N. B. Fish should be chosen very fresh and of good appearance, it adding as much to their beauty as gratifying to the palate when dressed, there being in my opinion but two sorts--good and bad. But as an exception to the above observation, skate will be better for eating if kept for one or two days in a cool place before it is dressed.

_Fish generally fried._

PIECES of skate.
Whitings.
Fillets of haddocks.
Smelts.
Soles.
Perch.
Flounders.
Slices of hollibut.
Slices of cod.

_To prepare the above for frying, &c._

WIPE the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.

N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over.

_Broiled Fish prepared thus:_

WIPE the fish dry, flour them well, and have the gridiron clean; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly.

N. B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following methods of broiling other fish to be observed.

_Broiled Salmon to be prepared thus:_

TAKE pieces or slices of salmon, wipe them dry, dip them in sweet oil, and season with pepper and salt; fold them in pieces of writing paper, broil over a clear fire, and serve them up very hot.

N. B. In the same manner are to be done red mullets, &c.

_Broiled Mackarel, common way._

WIPE them dry, split them down the back, sprinkle with pepper and salt, and broil them gently.

_To stew Fish._

ADD to some cullis a few chopped eshallots, anchovies, a bay leaf, horseradish scraped, a little quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up in a deep dish with the liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves. Eels, soles, or other fish may be done the same way.

_Water souchée of Perch, Flounders, Soles, Eels, &c._

TAKE perch cleaned and fresh crimped; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a plate.

N. B. The time the fish are to boil must be according to their size; and the parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender.

_Roasted Pike or Sturgeon._

LET the fish be well cleaned, then make a stuffing of capers, anchovies, parsley and thyme chopped fine, a little grated nutmeg and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg. Fill the fish and sew it up; turn it round, and fasten the head with the tail; then egg the fish over and breadcrumb it; after which bake or roast it gently till done, and of a good brown colour. Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle.

_Bacquillio with Herbs._

LET the fish be well soaked; then boil them and pick free from bone. Wash and chop small some spinach, sorrel, green onions, and parsley; after which add fresh butter, essence of anchovies, cayenne pepper, and plenty of the juice of seville oranges. Sweat the herbs down, add the fish, and simmer them till tender.

_Entrée of Eels._

TAKE good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eshallots, fresh butter, pepper, salt, and lemon juice. When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire. Serve them up with anchovie sauce in a boat.

_Entrée of Soles._

LET good-sized soles be cleaned and filletted; roll them up, put them into a stewpan, add a little fresh butter, lemon juice, pepper, and salt, and simmer them over a slow fire till done. Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads, and good strong cullis coloured with lobster spawn.

N. B. The above fillets may be fried, and served up with the sauce round.

_Entrée of Whitings, &c._

TAKE fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes.

_Entrée of Salmon._

MAKE white paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.

_Entrée of Smelts, &c._

CLEAN, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts round the dish, and a few over the stew.

_Entrée of Mackarel._

SPLIT them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice to be put in its stead.

_Mackarel the German way._

SPLIT them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:--pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Boil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil, and make it of a proper thickness with flour and water.

_Olios, or a Spanish Dish._

THE articles that are wanted consist of the following: viz.

Leg of mutton of ten pounds.
Leg of veal ditto.
Chuck beef ditto.
Lean ham six pounds.
Best end of a neck of mutton.
Breast of veal, small.
Two pieces of bouillie beef of one pound each.
Two pair of pigs feet and ears.
A bologna sausage.
A fowl.
A pheasant.
Two partridges.
Two ruffs and rees.
Two quails.
Two teal.
Two pigeons.
Two rabbits.
One hare.
Two stags tongues.
One quart of burgonza peas.
Turnips.
Carrots.
Celery.
Onions.
Leeks.
Parsley.
Thyme.
Garlick.
Allspice.
Cloves.
Mace.
Nutmegs.
Black pepper.
Haricot roots.
Fried bread.
Eggs.
Saffron, and
Lemons.

_The Olio to be made as follows:_

TAKE the beef, veal, mutton, and ham; cut them into pieces, put them into a pot, cover with water, and when it boils skim clean; then add carrots, celery, turnips, onions, leeks, garlick, parsley, and thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace, and a little ginger, put in a cloth. Boil all together till it becomes a strong stock, and strain it. Then cut the breast of veal into tendrons, and best end of neck of mutton into steaks, and half fry them; pigs feet and ears cleaned; hare cut into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces. When the different articles are ready, blanch and wash them, then braise each in a separate stewpan, with the stock that was strained. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs; then cut turnips and carrots into haricots, some button onions peeled, and heads of celery trimmed neat; after which blanch them, cut the bologna sausage into slices, boil the burgonza peas till three parts done, then mix all together, add some of the cleared liquor, and stew them gently till done. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few burgonza peas in it.

When the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread dipped in whites of eggs, and set it in a slow oven or before a fire; then lay the tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions, and serve up with the haricot roots, &c. over.

N. B. The whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice.

[This receipt for a Spanish olio is only written to shew how expensive a dish may be made, and which I saw done. As a substitute I have introduced the following english one, which has been generally approved; and I think, with particular attention, it will exceed the former in flavour.]

_Hodge Podge, or English Olio._

TAKE four beef tails cut into joints, bouille beef two pieces about a quarter of a pound each, and two pieces of pickle pork of the same weight. Put them into a pot, cover with water, and when it boils skim clean, and add half a savoy, two ounces of champignons, some turnips, carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few allspice, and a small quantity of mace. When the meats are nearly done, add two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon juice, and add a small quantity of colour; then have ready turnips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. Let them be sweated down, till three parts tender, in separate stewpans, and strain the essences of them to the above liquor; clear it with whites of eggs, strain it through a tamis cloth, mix the vegetables, add the liquor to them, boil them gently for ten minutes, and serve them over the meats.

_Light Forcemeat for Pies or Fowls, &c._

CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder. Put over a slow fire till three parts done; then pound in a marble mortar till very fine, and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.

_Forcemeat Balls for Ragouts, &c._

CUT lean veal and beef suet into small pieces, and add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all well together, and roll into balls.

N. B. The balls should be boiled or fried before they are added to any thing.

_Egg for Balls._

BOIL six eggs, take the yolks, pound them, and add a little flour and salt, and the yolks of two raw eggs. Mix all well together, and roll into balls. They must be boiled before added to any made dish or soup.

_Omlets of Eggs for garnishing or cutting in Slips._

TAKE eggs, break them, and put the yolks and whites into separate pans; beat them up with a little salt, and then put them again into separate earthen vessels rubbed with sweet oil. Have ready a pot of boiling water over a fire, put them in close covered, and let the omlets steam till thoroughly done.

_Ox Cheek._

BONE and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it, add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut off the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender.

_Beef Tails._