THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES

PROFESSED COOK: MODERN ART
OR, THE

OP

Cookery, Paftry,

and Confectionary,

MADE PLAIN AND
FRENCHas
The French
well as

EASY.

Confifling of the moft approved Methods in the

ENGLISH COOKERY.
WHICH

IN
Names
of
all

the different Difhes are given and explained,

whereby every

Bill

of Fare becomes intelligible and familiar.

CONTAINING
Of Soups, Gravy, Cullis and Broths. II. Of Sauces. III. The different Ways of drefling Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of Firft: Courfe Diihes. V. Of drelfing Poultry.
I.

XII. Of Omelets. XIII. Paftes of different Sorts.

VI. OfVenifon. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of drefling all Kinds of Fifh. X. Of Paftry of different Kinds. XI. Of Entremets, or laft Courfe Dimes.

XIV. Dried Conferves. XV. Of Cakes, Wafers, and Bhluits. XVI. Of Almonds and Piftachios made in different Ways. XVII. Marmalades.
XVIII.
Jellies.

XIX. Liquid and

dried Sweetmeats.
Fruits.

XX. Syrups and Brandy

XXL

Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c.
Ices, Ice

INCLUDING
A TRANSLATION
of

LES SOUPERS DE LA COUR;

WITH THE
Addition of the beft Receipts which have ever appeared in the French or Englifh Languages, and adapted to the London Markets.

By
Who
has been

B.

C L E R

M

O N

T,

Years Clerk of the Kitchen in fome of the firft Families of this Kingdom, and lately to the Right Hon. the Earl of ABINGDON.

many

The

THIRD EDITION,

revifed

and much enlarged.

LONDON:
Printed for

W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G. ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's ChurchYard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc.

M.DCC.LXXVI.

PREFACE.
Book, the Tranflation of which makes a material Part of this Work, is rhe iaft Produclion on French Cookery, printed in Paris, fay the
King's Privilege, intitled, LES SOUPERS DE LA COUR. not pretend to make any further Apology for the Title of Supper, than that the French are, in general, more elegant in their than Dinners. I Suppers procured it from France for my own Help and Inftruction, as a Clerk of the Kitchen ; and finding it of great Utility, I thought that a Tranflation would be both agreeable and ufeful to many Gentlemen, Ladies, and others, as it contains the greatefl Number of the mod approved and neweft Receipts in Cookery, Paftry, and Confectionary, of the prefent Time ; and as Bills of Fare are moftly made in French, Talfo
I fhall

TH E

very neccflary," and of particular Ufe, to French Names and Appellations, giving at the fame Time a literal Tranflation, or the Meaning from whence derived, by which I hope to be allowed the Exprefiion of reconciling the Englifli Maitre ff Hotel to the French -Cook. Although it Numbers of thefe may be faid, that

thought

it

retain all the

any Books treating on Cookery, &c. having examined many prior to this, as La Cwfine Royak, Le Mailre Hotel Cuifmier, and Les Dons de Comus of which this Book may be called the with E/ence, Improvements. Gentlemen and Ladies are liable to Deception, in feeing their Bills of Fare, not caring to enquire into the particular Merit of every Difh, which often takes its a 2 Name
-,

ago, the Truth of which I am very fenfible of; yet I am alfo certain, that the Performance is very different, and in a much genteeler Tafte, than is to be found in

ceipts were

known by

great the fame

Re-

Names Years

IV

PREFACE.
Name

Name
pous

from the Inventor, or the Perfon of Confeand under a pomquence whofe Palate it pleafed firft,
often proves not worth the Executing. By referring to the different Kind of Meat propofed, every Body may eafily find out any particular Diih, or what may be mod agreeable to furnifh their Tables
with.
It is more particularly ufeful to the Englifh Cooks, Houfe-keepers, and every one employed in providing and making Bills of Fare, who have not had an Opportunity of being acquainted with French When Dinners and Suppers are to be dreffed Cookery.

by Cooks hired for the Time, they are moflly allowed make the Bill of Fare This Book will greatly afllft the Houfe-Servant how to provide the proper Nethe Mafler will find cefiaries for the Execution of it to be what Provifions are allowed, and the Servants will receive great Affiftance for the Performance of Clerks of the Kitchen, their Duty in each Station whofe Duty it is to make Bills of Fare, and to proto
:
-,

:

it of very great Ufe i Concord and as, by Means, Unanimity will reign between Cook and Provider, which, if either is de-

vide accordingly, will alfo find
this

ficient in his Bufinefs, often creates difagreeable Alter-

Mafters and Miftrefies, by Changes and other Inconveniences more to be attended to. I have as of well as the been Witnefs myfelf, many others,
cations to

Diffidence of Englifh Cooks, in looking at Bills of Fare, of which they had probably executed the whole
feveral Times, only under different Denominations. This has been my greateft Inducement to retain all the French Names as in the Original, and to render their Meanings in Englifh as concifely as I was able ; although many which go by certain Appellation, which

cannot be rendered into Englifh with any tolerable Interpretation (at leait by me) being frequently adopted from proper Names or Titles, they foon will become
familiar to every common Underftanding, being moflly adopted in the Englilh Language already, at leaft in

Terms

PREFACE.
Terms of Cookery, &c. this may pleafe him) will

v
far

The French Cook (how

lofe nothing by the Perufal, are as very few thoroughly acquainted with the Whole, and will help the Memory to great Advantage There
:

is (till

Room

in

Abundance

for thofe

who have Under-

Handing, and Inclination for Improvement.
Complete Cookery, the

To

the

Author has
I

a!lb

added CONFEC-

TIONARY
exact, as

-,

in

which
it

knowing

Englifli Servants.

have been more particularly be very much wanted among Ladies who delight in the profitable
to

their own Sweet-meats, and it is in mod Families whofe Bufmefs Houfe-keepers, in England, will find it of very great Utility, not only for the Number of different Receipts, but the particular Methods of preparing the Sugar, by which will fave and Expence of renewing the Trouble they

Amufement of making

their

Summer's

Work

in

Winter,

as the

Sugar being

prepared according to the Method laid Book, will keep the Sweet-meats of any

down
Kind

in this
in their

proper Colours and Goodnefs for Years. tedious Collection of Bills of Fare would, I am perfuaded, be unneceiTary, as a fertile Imagination, and a LARDER provided accordingly, is the only Rule that can be given for furniming a Table properly, the confidering Company, and the Size of the Dimes which are to be ufed. I beg the Candour of the Public will excufe the Incorrectnefs of the Language and Diction. My Inabilities, and Situation in Life, as an actual Servant to the Earl of Afhburnham at the Time of the firft Publication of this Book, will, I truft, plead my Apology

A

-,

and

I

hope

it

will be

found eafy to

all

common

ftandings, for whofe peculiar Service

it is

Uriderintended.

As every Country produces many
to
itfelf,

Articles peculiar

and confidering the Difference of Climates, which either forward or retard them, I would not rely abfolutely on my own Knowledge, in regard to each Article ; I applied therefore to three Tradefmen, all a 3 eminent

VI

PREFACE.
; ,

eminent in their Profefilon, one for Ft/h, one for Poutone for the Productions of the Garden, viz. try, and

Mr. Humphrey Turner, Fifhmonger, in St. James's- MarMr. Andrews, Poulterer, in ditto and Mr. Adam Ltnvfon, many Years chief 'Gardener to the Earl of
ket
in this Article I was alfo afiifted by Mrs. Afhburnbam Rice, Green-Grocer, in St. Albany-Street , to all whom I ani particularly thankful for their ready Compliance,
-,

equally for myfelf, as for

all

thole

who may
to

hereafter

make uk of this Book, The Encouragement
Sale of

as a
this

Guide

Market.

Work

two Editions

in a fliort

has met with, by the Time, having far ex-

ceeded my own Expectations, in Obedience to the Senfe of my Friends, I have now put my Name to this
revifed Edition.

B.
Princes-Strret, Cavcndilh-

CLERMONT.

Squarc, June I, 1776.

THE

PRODUCTIONS
DU PR INT EMS.

of //k

SEASONS.

OF SPRING*

E Spring is the firft and moft promifing Seafon of the Year, although the molt confined in its Productions, in regard to Poultry, Fruits, and Gardenings ; it comprehends, March, April> and May. The London Markets are conltantly well fupplied with Butcher's Meat through the whole Year. I mall take no further Notice of thefe Articles, than that London has the Advantage of Parti, in the Articles of Veal and Lamb, which are to be had in London all the Year ; an Advantage to Entertainments, which the French have not. To render this in the eafieft Manner I am able, I mall take particular Notice of Monthly Productions of each Kind, under their different Sorts, and give the Preference to fijh t in the Courfe of the

TH

March produces Salmon, Cod, Haddocks, Whitings, Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Saltfifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots, the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at Times. April continues much the fame, with the Addition of Soals,
four Seafons.
Scate, Turbots
;

the latter End, Mackarels, Trouts, frefh Sturgeon,

common, Thames Salmon (commonly called Crimp-Salmon.) tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts,
pretty

red and grey Mullets, Mackarela, Flounders, Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns, Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild
Scate, Maids, Soals,

and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, SpringFowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and N. B. That this Stones, Turkey Pinions, Leverets, Plover's Eggs. Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals, Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff": Fruits remaining the Beginning of this Seafon, are Golden Pippin, Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples, St. Germain Pears, and Winter Chaumontelle Royal, Lemons and Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white Endives, Cellery, large and fmall Onions, Cardoons, Afparagus, almoft all the Year between natural and forced ; all Sorts of fweet a Herbs,

July. Leeks. dry Plaice. with the Addition of black and white Heart Cherries. Turbots. and fweet Herbs of moft Sorts. fmall Sallading. Carrots. . Moft of the Winter Greens fcarce . Sage. Fowls. Water-crefles. siugup* Thames Salmon. green Goofberries. and middling Chickens. cording as the Seafon rots. June produce* of Fijh. Bed- the fame. Thames Salmon. only the Beginning of the Month. Charvil. Flounders. Spinach. OF SUMMER. and the Things are of fmall Value in regard to Goodnefs. green Peas. Horfe-raddim the Year. as firft. Beet-roots. further Nptice of thefe Things. and Auguft. the Kentifh-ftone Pippins. In Poultry. Much on Hot-beds as the laft . late Scarlet and Wood Strawberries. Finochio Duke Cherries. Chickens. green Plants. with Brills. Afparagus. Chickens. and young Raddifhes. Cel(Jfe. with Turnips. \vith white and purple Brocoli. and fometimes John-doreys. and many other Articles. and Non-fuch and much the fame Sorts of Garden-Stuff. Golden Pippins. Melons. wild Rabbits. Brills. Sorrel. Peas. is favourable. their the fame Production natural Afparagus. Peaches and Nectatrines. Scate. Augufl continues fome Time much the fame. Caulliflowers. large Fowls. Tarts. the Addition of the Mafculine Apricots. Soals.viii PRODUCTIONS of the S EA S all ON S. Peas and Beans of all Sorts. Mackarels. Hautboys. as the Purchafe of them is very High. and then often indifferent. Scate. Tenches. and Craw-fifh. but produces frefh Provifions. tame Pigeons. and early Duke Cherries. Jerufalem Artichokes. except the Winter is Mufhrooms much very fevere . Herbs. young Alfo. Cauliflowers. July continues much the fame. and Cucumbers plenty. Guinea Fowls. young Plants. and Colmar Pear. as Cucumbers. in full Perfection. and Preferves. April. Of Fruits and Gat den S/uJ~. towards the End. Artichokes. Craw-filh. and for Kitchen eirly Duke Cherries. Lettuces. Eels. Giblets. all Sorts of green. I flinll take no. acApricots for Tarts. Currants. Parflcy and Parfley-Roots all the Year. pareils continue good . Hautboy?. Wheat-ears. Maids. ripe Goofberries. DE n L' ETE. Apples for Kitchen Ufe. fmall Sallading. Spinach. and frem Sturgeon the fame. pulled Gecfe and Ducks. Beans. young Artichokes. the laft moftly called Sand-Carand both old. July. Crabs. dry pulled Turkies. and Hallibot. and cooling Herbs. both for Deferts. This Seafon comprehends June. NonWinter Bon-chretien. Prawns. red Mullets at Times. Turbots. many forced Articles of Gardening are produced in this Seafon. Carps. alfo China and Seville Oranges. Soals are good. fweet. Trouts. wild Pigeons. and Sallading. Melons. either green or dried. both white and red. Trouts are out of Seafon the latter End of this Month. both for Deferts and Cookery . Mav. Herbs. Maids. Kidneyrbeans. plenty. Carolina Strawberries. Lobfters. Scarlet and Wood Strawberries . all Sorts of Roots. Quails. young lery. Prawns. Strawberries of all Sorts nnd Leverets. Spaniih Onions. Pomegranate to be had in this Seafon. and all the early Sorts of Cherries.

Rabbits. with the fame Productions as the laft. Snipes. In Fijh. Catherine Peaches. Carps. Salmon plenty. and Turbots October continues much the fame. September proregard to Venifon duces Cod. the Beginning of this Seafon. tame and Dunbirds. In Poultry. latter Ufes. Mulberries. Cellery in Perfection for all Ufes . and St. Germain. Carps. Flounders. Nectarines. Cake. Wood Pigeons. docks. The Kitchen is fupplied abundantly with all Sorts of Roots and Greens. Golden Pippins. Pigs. and St. Craw-fifh. and gives us the greateft Varieties of any for good and great Entertainments. and Whitings. Month . This Seafon comprehends September. this is the Seafon when Confectionary replenifhes its Store for the Winter with dried and liquid Preferves. Partridges. Odober. with other Sorts of inferior Quality. Sweet-water Grapes. alfo Brawn coming into Seafon. in and Game of all Sorts. tame Ducks. the Beginning continues much as the laft Seafon. pickled Sturgeon. Pafte. Herrings. Catherine ditto. Ofiober. Hares. OF AUTUMN. Field Mufhrooms. Smelts. Soals. green Gage Plumbs. red and white Currants. Imperatrice Plumbs. red Currants. ftewing. 1 Plovers coming into Seafon. baking. Burce and Creflant ditto. Scate. Plaice. fmall Whitings. Medlers. Pigeons. Muflels. Mulberries. Sec. &c. with late Duke Cherries. doreys. beft for frelh Cardoons pickling . good for Sallad. Grapes. Land and Water Reals. Perch and Pikes. and Potatoes . young Spinach. Gudand Salmon the latter End of this geons. Eels. and much the fame Roots and Greens as the Month before. November. and fold by the FifhmonNovember. Maids. Rabbits. Walnuts. Garden Greens of all Sorts pretty plentiful. and Pork in full Seafon. Bergamotte Pears. the Kitchen is ftill well fupplied with common Roots and Greens. of the SEASONS. Prawns. Smelts. wild Ducks. Brocoli. Endives. Lettuces. Eafterlings. Chefnuts. the latter End. good to mix withfumee Sauce . Nonpareil Apples.PRODUCTIONS berries. DE L'4U<TUMNE. Englifh Truffles coming in. Love Apples. Walnuts. Figs plenty. Crimp-Cod. Grapes of all Sorts. November. feveral Sorts of Apples for Tarts and other Kitchen October continues much the fame. red Beet Roots. Cardoons. Teals. with Spanifh Onions. with very good Craw-filh. Turkies. Peaches. Oyfters. with Nectarines. Creflant. &c. only Lobfters often deficient in this Month . DE . Haddocks. Morella Cherries for Tarts and Preferves . Quails. Crabs. Hadgers. fome early Sorts of Plumbs . Buree Pears. Johnat Times. Larks. Of t utc her ! Meat. and the Newington Nectarines. and Cockles at Times. Cloreri. and all other Sorts for Kitchen Ufe . Lobfters. Golden Pippins coming in good. good for raw eating. Pheafants. Woodcocks . Widgeons. Orlean Plumbs. Scate. Eels. and Flounders. Colmar and Bon-chretien Pears. large Fowls. Brills. in and Currants of all Sorts. Tench. Soals. In Fruits. Marmalades. Giblets. Filberts. Geefe in Perfection. Brills. middling ditto. Syrup. of which a Recapitulation would be both tedious and ufelefs. and continue for about four Months .

Pheafants. The Produce of Fijh in December. Founders. Cellery. except that Cod. Quails. alfo feveral Sorts of Roots. with Pork and Pigs in full Seafon .PRODUCTIONS DE L'lD'rER. alfo all Sorts of fweet and cooling Herbs coming into Seafon. . and Ruffet Apples for Kitchen Ufe. Pullards. of the SEASONS. Cockles. Golden Rennets. the French Choux Rave^ commonly called Turnip Cabbages. Turbots by chance. Borcole. Partridges. Skirrets. Plaice. Hen ditto. Gudgeons. and Plaice and Flounders are but indifferent Poultry. Buftards. Woodcocks. Perch. and fmall Sallading. red Cabbages. Onions. Scate. with Kentim-ftone Pippins. Dry pulled Geefe and Ducks are almoft out of Seafon about January. middling Fowls. Eels. Germain and Winter Chaumontelle-Royal Pears. Oyfters Sturgeon. Haddocks. This Seafon comprehends December. St. Nonpareil and Pearmain Apples. Parfneps. is Salmon. Hares. going out of Seafon. CONTENTS. Brills. all Sorts of Butcher's Meat is good. Potatoes. The Garden furnifoes ftill moft Part of this Seafon with Golden Pippins. large wild Rabbits. Had-> docks. of Cock Turkies. Chickens. as the Herbs are rather fcarce and of very little Flavour . frefh at Times. and much the fame Sort of Roots and Greens as fet forth at the Beginning of the Spring Seafon . Carp. with potted Lampreys. Craw-fifli. furbots by chance. Plovers. Carrots. B. January^ and February. OF WINTER. Soals. dried Apples. and Whitings are . Whitings. tinues much Mutfels. February conthe fame. Chefnuts. with Savoy- Sprouts. at the latter End. Endives. Salt Fiih. Crabs. Saffafras Roots for Kitchen Ufe. all Sorts of Puree and Italian Pafte are very ufeful at this Time for Soups. John-doreys of all Sorts. Capons. Larks. pickled And January much the fame. Medlars. Crimp-Cod. Smelts. Colmar Pears. Cardoons. Barrel Cod. N. Snipes. although very little ufed in England* as Corfioners. Sturgeon.

. a la reine. ib. Lentils cullis cullis . Cullis of what you pleafe . a* bar riot.. White family cullis Ham A ib. . i. General cullis de te que Von <veuf.CONTENTS. Broth to fweeten the nefs of the blood -. ib.9 - . 7 ib. ib. Beef gravy Coulis general. . . Chicken water Panade de blans de poularde. Grits panado a la Bourgogne. Confomme. . de pois.. Des Of COULIS. Cooling Autre bouillon rafraichij/ant. ib. ib. gravy. Panado of breaft of fowl . D UIL LONS de mitonagt. BOUILLONS. . Bouillon a la bate. Queen's cullis de jambon. ib. Peas de navels. BROTH. - Craw-fifh cullis fitreviffts. Broth made in hafte Of foaking I & and fauces ibid. ib. 6 . . Jelly broth of all fragments Bouillon rafraichiffant. de lentilles. et Page. 10 ib. family cullis blanc a la bourgeoife. Spring broth pour adoucir I'acrete du fang. atfives de marais. ib. - Cullis of garden beans . Jus Veal gravy ______ de Bceuf. 8 . JUS. and CULLIS. _ 2 au bain-marie. fliaip- 5 6 ib.. de <ueau. Jelly Broth Rcumeftec. . Burgundy panado . ' . bourgeois. or general broth. ib. or cullis Bouillons pour les pot ages Broth for foups fauces.. au de poulet. Broth made with one pot boiling in . 1 1 . > .. . Another cooling broth Bouillon printauier. GRAVIES. cullis ' __ . ou bouillons gentirales. Turnip cullis Bean cullis Chefnut cullis ' - ib. de marons. . broth 3 ib. - de grueau. 4..

& maigre. Soupe . of meat de -vermicel en gras & en maigre. maigre de navet.CONTENTS. - /'. A pain natural foup . Jus maigre.a la Cbartre. 25 ib.. called Rhinoceros. Bifque de cailles. ib. * Chartre foup A ib. for foups 1 2 ib. A ib.de ris a la rice foup of pluchc verte en gras ou maigre.. . Lazagne foup . and cullis et coulis maigre. from an _______ Indian bird de navets a Vltaliennc. Glazed foup of all forts glace de touies fortes de <viande. ib. Auftrian foup a la madehnette. 1 Boniil n maigre pour let pot ages de la table. alaCre/y. ib. ib. Meagre gravy Meagre cullis Onion cullis meagre d'oignons en maigre. Meagre broth ' gravies. An epicure's foup a la Rhinoceros. Turnip foup. - a la Parme. common innocent foup df macarcny. and all appurtenances. Of meagre broth. de Soup Crefly Lazagne. Potage au nature/. . on defante. Soup of all forts of herbs aux choux. with meat or fifli 18 Soupe bourgeoije. Turnip cullis meagre de p'jis maigre. 1 4 ib. Fifti broth de ptiJJ'on. de differ tnte puree. 1 3 ib.bonne en gras Soup of all forts of herbs with meat or without . Dauphine foup Soup of all forts . Soup Julienne with meat or fim 21 ib. quail turine foup Potage de toutes fortes de legumes. Potage au marons. A 1 6 if>. & 15 ib. with queen cultis . en maigre. Pigeon foup. both forts. ib. meat or filh Cheefe foup of both forts de bibcrot &ufrcmage. Soups of different porridge Italian pafte foup a . Italian falhion. Soup Conty. a la marquife. ib. Meagre peas cullis ib. Queen cullis meagre maigre a la reine. 19 ib. Game foup de toutes fortes de croutes. la Dauphine. Cabbage foup Julienne gras defimouillc. ib. 24. a la ft >n. 22 of cruft ib. '" family foup Chefnut foup Lamb's head foup. Vermicelli foup. d'iffus d'aigneau au coulis a la reine. Parma foup 23 ib. 2O ib. Cculis maigre. . meat or fifh . Macarony foup a la moufyuetaire. Pag. a la Conty en gras ou maigre. ib. i- de gibier. jus. Soup for a good ftomach I* Autriche. pale green A capon or fowl rice foup de cbapon au ris. a A ib. 17 ib. Des louillons.

Royal fauce a la Flamande. /^. Sauce in a hurry ^5 /'. . a la gendarme. \^ hite Italian fauce . Ouille maigre de plujtenn fa/jons. 38 jf. Pas. 7 -^ Almond milk foup . _. douce. au citrcuille. Potage de (routes en maigre de plufieurs fafoas. ' made with game . - . aufumet. Sauce . Another poor man's fauce . a la mariniere. Rice foup meagre a la reine Soitpf de lait de plujieun fa$ons. . ravigottefroide. maigre de. Meager craw-fifh turin^ Muffel foup meagre 2n Potage maigre de moules. . A lively. Meagre cruft foup . . " la Nivernoije.. ib. _. . & la Madeleine. Italienne blanche. Sauce of a thick confiftence ^ . . Gafcoon fauce Fennel fauce aufenouil. Charvil fauce au j . Meagre foup of different forts au ris.ris a la reine.__. civet fauce a Ic Garonne. . Verjuice fauce. 37 ib. f fauce + . Common fauce au c ''cuille. ib. Saxon fauce a !' 'iaifon. . 30 Des a SAUCES. . Peeled barley foup ^ . - ib. Roy ale. ~ < /^. . Lamb fauce a P aw are. Nonpareil fauce Nivernois fauce little Italian r o I f ~ fauce . /^ . >. Sweet fauce Sauce Relifhing fauce . tf f ib.. /^ . or poor man's fauce au pauvre bomme. . Parfley fauce a la ttte.-. - d'orge monde. Admiral's fauce . . Pompkin Soup 2g ib. " " a Faigneau. The mifer's fauce au <verjus. Sorrel fauce a la mariette.. Petite Italienne. ^ /..CONTENTS. ravigctte. I'a/pic.colour fauce . /^^ ib. or turine of different forts ib. 26 maigre de differentesfa^ons. a I'ozeille. Small herbs. . Meagre craw-fifh and rice Potage maigre d'ecreviffes foups ib* Lentil foup meagre maigre a la puree de lentilles. Olio. jb. Sea-green fauce au colons. y^ - z - 4 au confomme. Jelly broth fauce a la Saxe. Manner's fauce au celadon. 3. A Of SAUCES. Bifque maigre a*x ecrevijjes. a The fame cold A common fimple Military fauce . Sharp fauce afpick ib. of different forts de lait d'amande. " a famiral. Flemifh fauce a la hate. Ouille Milk foup of - 27 different forts ib. - Sauce nonpareille.

Sharp or relifhing fauce . ib. 47 ib. maigre de plujieurt faijons . Frefh tongue in a plain way Lattgue de bfgufau grosftl. 49 ib. au bain-marie au porcfrais. The houfe-wife's fauce au reverend. A flcy-blue fauce au pentife. 4* ib. Broiled beef's tongue Langues . ib. Simple fauce Du B(EU F. ib. gras ou maigre. 50 ib. Green fauce Another green fauce verte (Tune autrefafon. White fauce " . Eel fauce a la Bechamel.. - ' *f 42 ib. Z. ib. Pontiff fauce a la nicbon. 45 ib. Burnt butter fauce fimple. Frefh pork fauce a la. ib. ib. Sham beefs tongues a la de remoulade. Begarnel fauce eu naquereau. Liver fauce. au win. rEfpagQle. Robert. *& ib. Spanifh. Muftard fauce a la carpe. of different forts ib. Of % BEE F. A 40 ib. *verte. Pi&. Shallot fauce au bled 'uerd. de bceufs en ragout. or fauce of liver aufoye. Beef tongue ragout de bceuf grillit. Carp fauce a Vanguitte. noxette. au beure noir.CONTENTS. facide. . Wine fauce Polifh fauce a la Polotiof/f. Beefs with a bafufs Langue tongue relifhing fauce . Milan fauce a F orange. Green wheat fauce a la reine.^ 44 ib. Queen's fauce . Woodcock Truffles fauce 48 'b. . . ib. . a . fauce Robert fauce a la moutarde. a la morue. au bleu celefte. au - trufes. Minced fauce hackee. Mackerel fauce Horfe raddifh or muftard fauce remoulade. 5 1 ib. * Ac. ^- 46 ib. piquante. Orange fauce au tanard. ' blanche. well looking fauce Scate fauce or cod A - 39 ib. ib. la belk-'vue. Nun's fauce ** ib. ib. Langues de bccufs en caijfes. ib. * Sharp fauce poivrade.d fauce faucc ' a la becajfi. ib. The parfon's fauce a la Milanoife. ib. Meagre fances General fauce general.- 43 - . Sauce for ducks a I'ecbalotte.

ib. & 65 . Beef's tongue and Parmefan checfe 55 Cer--velle dc Ox's brains ib. Rognons de bceuf en pate cbaud. Beef's palates cut in filets or minced de bceuf a la mariette. Beef's palates and Parmefan ib. ib. 61 ib.onr. Smoked tongues of another fafhion Langue de bceuf a la troche. by the name of a " 66 famous dancer Tranches < . Tranches de bceuf a la ib. country famion de bceuf a la a ra-vigotte. Tripes. family way bourgeoife. brazed tongue broiled . double a la Robert. Beef's palates.CONTENTS. Meneboult. 5 8 ib. Beef fteak?. Beef's palates in moulds of any fort debceiifa la brochette. Tripes. Beef's palates. or other de bceuf a la St. Beef's kidney and muftard fauce Rognons d& bceuf a la mode 63 ib. Kidney minced > 64 ib. bceuf. Langues de bceuffour ties. A ' . ' de bceufalaPro<venc ale. ib. Hot kidney pie Rognon de bceuf a la bourgeoife. Beef 's palates with pickled pork de bceuf au Beef's palates with Pontiff fauce Pontijfe. 53 ib. Tripes of different fafhions Rognon de bceuf a la moutarde. 54 Beef's tongue pye. Palais de bceuf a la St. Gras double au r verjus. ib. de bceuf en pate cbaud. Beef's tongue in cowl veal. Beef 's palates broiled on fkewers de bceufen menus droits. Menoult .. fauce Robert 62 ib. Beef's palates. Rognon de bceuf enflets. ib. ib. FricafTee of palates -debceiifalapoulette. ib. The way to ufe beef's fact Vfage de la graijje de bceuf and marrow . Beef's tongue brazed de bcsuf en crepine. puff-pafte Langue de bceuf au Parmefan. ib. Beef fteaks. ib. with raifed ib. family way Tetine de <vacbe au Cow's udder and verjuice fauce <verjus. Beef's palares with relifhing fauce " de bceuf deplujjcursfatjons. Fate & de bceuf au gratin tourte de langue de bceuf. Smoked tongues fumett. 60 ib. j&. 5 i 53 it. : bceuf en filet de bceuf et} timbale. Beef's palates of different fafhions Queue de bceuf au cboux. Beef's tail and cabbage de aux lentilles. verjuice fauce double plujteur s famous. 59 ib % ib. de ib. > de Beef's palates with au Parmefan anx Collop of beef palates de bceuf a la marmotte. Beef's tail ahd lentils bceuf ' * Parmefan and onions de bceuf au gratin de bceuf a I'cfcalope. Tranches de bceuf a la Camargot. Provence fafhion ib. Beef's rump of different fafhions ____. Kidney. Menoult. Beef's palates St. de bceuf a Y Anglo tfe. de bceuf au Parmefan. Beef 's rump pie de bceuf deplujieursfai. Beef's tongue roafted de bceuf a la braife. Englifh fafhion de bceuf au petit lard. Pag. mouelle. Beef's palates in a common way bceuf oignons. 57 ib. 56 ib.

Aloyau au four. family fafhion Beef fteaks glazed or fricandeau dt bauf au caramel. Rump of beef. Fillet of beef. Small firloin ragout 74 a la Daupbine. Aloyau au demy f ib. Dauphine fafhion ib. Rump of beef boiled in 70 ib. Mantua fafhion Beef's rump fmoked ib. ib. 73 ib. Culotte de boeuf a la Mantoue. Scarlet beef without fakpetre -aTecarlatefansfaipetre. in cowl ib. Pag. in form of a pudding Canel/ons de boeuf. ib. * Beef fteaks to eat hot or cold. Rump of beef in its own gravy de boeuf diverjtfie. Beef griftle of different fafhions ib. Menehoult 79 Tendrons de boeufde plujieurs fa$ons. Fillet of beef a la commifFary de boeuf aux ancbois. Rib of beef. Rump of beef diver fified de boeuf au win de Champagne. . St. de bcsuf a la fervante. . Or f Hits dt boeuf. Cold beef broilded in paper Rump of beef. 66 ib. 75 Fillet of beef and onions d'aloyau aux oignon. Fillet of beef and jelly Filets de boeuf au grilles. Fillet of beef.CONTENTS. en crepine. ib. Dutch falhion llandoife. Fillet of beef and fweet herbs d'aloyau auxfines kerbes. Englifh fafhion Cotes de boiufa la Ribs of beef. Cold beef marinated . Fillet of beef. white wine _ de boeuf a la royale. 68 ib. Boeuf de defferte a la Sainte Meneboult. court falhion Tranches dt bauf a la royale. Fillets of beef broiled 77 Filet de boeuf a la Ni<veruois. Brilket of beef fmoked de boeuf a la monarque. Cote ou carbonate de boeuf au four. admiral fafhion * de boeuf glaj/e. Gafcogny fafhion de boeuf dans fon jus. gendarme fafhion 78 Poitrine de boeuf fumee. ib. court fafhion de boeuf a la Sainte Meneboult ib. Sirloin. Sirloin baked in the oven en ragout. Fillet of beef. 69 ib. Fillet of beef in cowl Filet d^aloyau en crepine. - de boeuffume e. ib. Rump of beef. de dejjerts a la bourgcoife ~ de de/crte en papillotte. ib. de boeuf a la St. de boeuf a Fintendante. 72 el. Beef's ears . de boeuf a la Gafcogne. Chump of beef half falted Fillets of beef of all forts Filets d'aloyau de toutes fafons. A rib of beef with muftard or horfe-radilh fauce de boeuf'a VAngloife. *. Brifket of beef broiled. Beef fteaks. Beef puddings or faufages Andouillettes de tranches de boeuf. A rib of beef in the oven 80 de boeuf a la remoulade. H . ___ ib. Beef forced meat. Nivernois faucc de boeuf a Pltalienne. Italian fauce de boeuf a la gendarme. Brifket of beef. Fillet of beef and anchovies 76 y ta de boeuf a l admiral. . ib. monarch fafhion ib. Meneboult. 7 1 ib. ib. 67 ib.

Calf's ears. Provence fafhion Caldron drefled olive fafhion Crepinettes de fraifes de veau. Calf's head. . cream fauCe 87 . . Caldron fried of a fine clear colour de veau a la Pr ovenfale. Roafted deveanenbatereaux. 1 Calf's eyes of diffefeftt fafhiorts . Langue de veau. Gafcoon fafhion de veau au reveil. g^ ib*. r pork fauce de veau a la St. 88 ib* and fauces Yeux de veau de differentesfa^ons. de veau marince. de veau aux ecrevffis. 86 ib. . Calf's liver brazed de veau a la mariniere. in a plain way Fraifes de veau a u natureL de veau aufoleil. a la fauce Calf's head in cowl au pore frais. ib. de veauaVAllemande. Meneboult. 9\ ib. ~^de veau a la braife. Calf's ears and cheefe de veau a I'ltalienve* Calf's ears. ib* de veau a la Sainte Meneboult ib. veau en crepine. fmall fritters Baigneits de fraifes de veau.. Calf's brains. Calf's ears fried Oreilles de veaufrites. gz ib* ib. - ib* ib. de veau a la rocambole. Calf's head fried with parfley de <veau au verd-galant. - - 90 ib. /. differences ib..de veau de Calf's head fluffed Calf's head with a fharp fauce de veau a la poivrade.de veau aux Calf's brains and fmall onions ib* petit s oignons. Caldron fried.. the German fafhion Yourtes aux zephirs defraife de veau. Pontiff fauce de veau a la Martine.CONTENT! Du *Tete de <veau -de VEAU* Of VEAL. ib. ib. the failor's fafhion . Chaudron. 83 ib. houfewife fafhion de veau au fromage. Calf's brains. ib.. 93 b Pied. ib* ib. SauciJJes defoye de veau. Veal kidney of different fafhions ib* Calf's feet of different fafhions ib* flu/ieursfafons. Calf's brains. de veau en menus drcits* Calf's ears fhredded ib* ib* * ' -----' ' Calf's ears. - . Calf's livejf with green -ihallots or . family way 8-z --- -. ib. Calf's tongue Calf *s caldron. ft. Calf's head marinated -7- - 84 frefli ib. Cer<velles de <veau a la creme. muftard fauce de veau a Brains of different falhioil fauces. chibbol de - veau a la brocbe. Calf's brains fried crifp de veau a la Gafcogne. Calf's liver. Calf's head.. Menehoult ib* 85 ib. Caldron. Calf's liver haflets . Calf's liver faufages fieds de veau de Rognons de veau dej>lufieursfa$ons. Calf's caldron pie Calf's liver in a hurry foye de veau a la bate. > Calf's head with St. veaufarcie. Italian fafhion de veau au gratin de veau au Pontife. ib* Calf's brains and craw-fifh -- l de veau aufoleil. Caldron in veal cowl Fraifes de veau en crepine. a _ -- la bourgeoife.

' Pitds de veaufarcis. Sweet-breads. 106 ib. ib. Italian fauce de veau en crepine.de veau diverfifiees. a la Duchefs ib. Veal cutlets in cowl Veal cutlets of different manners di-verfifihs. and cabbage of different fafhions Lamb's fry. Pa&. Queues de veau aux cboux. Carry . en fricandeau. Calf's ears fluffed ib. Veal cutlets in cruft rjeaualapoele. f de veau farcie en ragout. ^Tendrons de 'Tendrons de > veau printaniers. bride fafhion 104 ib. 100 veau frits. Griftle or breaft of veal larded . Pontiff fauce de veau en hcrijon. ib.bread. 05 ib. of tails 98 ib. ib. de <veau a la Ducbe/fi. So called from the fauce 9 Calf's fweet' bread with fweet herbs i ib. Cotelettts de veau a la mariee.ammed compojees. Italian fafhion ib. Poitrine de <veau aPItalienne. Roafted fweet-breads de veau a. deveciuaTAngloife. ib. Veal griftles fried ib. half fried veau a PItalienne. de veau au Pontife. Oreillei de veau farcies a la quenelles. Breaft of veal. Veal cutlets in paper de veau marinees. Tendrons deveau au petit pois. ferent fafhions Calf's Calf 's Amourettes de plufeeurs famous.CONTENTS. ib. and others. Breaft of veal marinated ib. Calf's fweet. ib. Veal cutlets. lemon fauce Sweet-breads of different fafhions ons. ih. ib. Griftles with any fort of greens 101 de veau en fricandeau. de veau a la poulette. ib. < veau de veau de veau <& wait veau de Veal cutlets compofed or fh. ib. de veau aux legumes. fpring fauceib. Pontiff fauce Breaft of veal in cowl ib. Calf's feet with forced meat Pied de <veau au citron. -" aux fines berbes. Roman fafhion Veal cutlets. de veau au Pontife. Veal griftles fricafiee ib. Breaft of veal fluffed ragout 103 Breaft of veal in its own fauce ib. de veau au court bouillon. Calf's feet. la brocbe. de veau a la Romaine. Breaft of veal. tails dif- 99 Veal griftles and green peas Veal griftles. Veal cutlets and green peas au crucbon. or wonder. Calf's fweet-bread with rich cullis fauce ib. de veau de veau en Ckrifteaux. Veal cutlets. 1 * ragout de veau en papillottes. Sweet-breads as hedge hogs Fried forced meat Rijfille a la cboify. Englifh fafhion From the Inventor's name de veau a la d'Armagnac. 97 ib. de veait au confomme. Breaft of veal fried 1 02 de veau enfurprife. Ris de <veau de plufieurs fa. de veau en crepine. ib. Poitrine de veau marinee. Breaft of veal. fricandeau ib. de veau rite. aux fines herbs. Veal cutlets marinated - de veau grillees. - 9^ 94. 107 ib. 96 ib. Veal cutlets fricandeaux ib. Veal cutlets and fweet herbs aux petit pois. Breaft of veal mafked. &c. Calf 's weet-breads. . Veal cutlets broiled de veau en Veal cutlets ragout.

de VL au en furprife. Fricandeau with garden greens Noix de veau au Pontife. coloured. au vin de Champagne Tricandeaux aux legumes. Leg of veal cut venifon fafhion de veau au caramel. ib. larded. Small fillet of veal ftewed de vtau a la cendre Andouillettes au celeri. Trifles of veal Bagatelles de veau. Veal olives 112 Paiipiettes de veau. 1 09 ib. Pontiff fauce de veau a la St. Grenade en Daube. ib. 1 1 4. 1 l ^ ib. b 2 Of MUTTON. anchovy fauce it'. 1 1 aujambon a la motile. . The fame cut as above glazed . Cloud. Leg or knuckle of veal and fpinage de veau a la daube. . Cafrf de veau . ib. ferent fafhions - . Veal. Neck of veal ftewed de veau a la poi-vrade.CONTENTS. ib. A fpring cake r Pain a la Flamande. Fillets of veal. j 1 Favorites. 1 1 8 ib. or roafted de veau a lafervante. Pag. a different collop ib. The fame. A grenado Grenade. 5 ib. St. Neck of veal and fharp fauce Neck of veal. ib. Bechamel Du La MOUrON. Veal collops ib. Brezolles de veau. Sheep's rumps of dif- queue de moutcn de differentes fa$ons. Fillet of veal glazed Rouelle de veau a la daube. ib. ib. &c. Small fricandeaux. Neck of veal fluffed CuiJJ'cau de veau aux epinards. ib. Different olives Venetienne de veau. Broiled veal. ib. Venetian falhion. Cloud fafhion de veau glaffee. A Flemifh loaf Crepinettes de Godiveau Gateau de veau en crepine. ib. monarch fafhion Neck of veal in cowl tie veau en cr.pins'. Without art Gateau de Mai. Knuckle of veal. peafant 121 ib. I2O - ib ib. Conty fafhion __ Timbale a la Rotnaine Veau a lajolette. Shoulder of veal 1 1 1 veau auxanchois. ib. Grenado dobed Poupeton. Veal brazed. RiJ/olettes de veau. 1 10 ib. j 17 ib. Grenandim de Marbree. glaffe on pique a la brocbe. Fillets of cullis meat . 1 1 5 ib. or a la mode Quartier de veau au cbrvrtuil. 121 Queues . Sham faufages with celery de veau a la Conty.. Veal cake in cowl Veau ala vittageoife. fafhion . Ei-aule de veau. Neck of veal glazed. 6 Venetian with marrow . Filets de toulis a la Bechamel.1 ib. Meat pudding Marbled. . de veau au monarque. Leg of veal doubed. 107 1 08 ib.

ib. Sheep's tongues and Parmefan 1 ib.-. Sheep's tongues pie Canelons de langue de mouton. 130 They are ferved with the fauce Carre de mouton au reverend. &c. the greens. Sheep's trotters of different fafhion s . au coulis de marons. ib. Sheep's trotters ib. Sheep's trotters fried or broiled ' de mouton a Vafpic de monton a la rai>igotte. ib. Meneboult. Sheep's rumps glaxed ~ de mouton au ris. Sheep's tongues in paper de mouton au Parmefan. ib. de mouton a la Pro<ven$ale. Sheep's tongue fried in pafte Plea's de mouton de dijferentes fa$ons.I. 'viz. Sheep's rumps veiled de mcuton au caramel. fo called . 127 * de mwton a la Sheep's tongues ragout Daupbint. Dauphine . plain de mouton en crepine. Sheep's tongues with onions in cowl Langue de meutpn en papillottes. ib. fafhion - ib. fafhion Sheep's tongues. with Parmefan rumps Sheep's i i zz ib. With fweet herbs au iambon de mouton <i a la mode de mouton ~ So called from ib. Sheep's rumps. Pied de mouton en canon. Sheep's tongues. Langue de mouton a la royale. 129 de mouton a la itlle-viu. ib. Sheep's trotters fried in pafle Pieds de mouton a la St. ou a la capudne. Queues de mouton en tanape. ct ailerons. and anchovy i Neck of mouton larded with ham . cheefe . Pag.de mcuton a la jardiniere. de mouton a la liaifon. .de mouton en fricandeau m . de mouton a la bourgeoife. Sheep's rumps Flemifh fafhion de mouton a la Milanoifc. In cowl de mouton a Fecbalcttes. Provence de mouton glace es. royal fafhion Langues de mouton aux oignons en crepine. plain family . ib.123 ib. de mouton a la Flamande. Sheep's tongues in the oven de mouton enfurprife. Tureen of fheep's rumps and pinions. with chefnuts de mouton en bocbepot. Sheep's rumps and favoys en terrine. 26 Langues de mouton au four. ^ Cotelettes . Sheep's tongues mafked or {hammed ib. Sheep's tongues 124. Sheep's tongues as fricandeau 125 ib. ib. Sheep's tongues. de mouton fans fa$ons. 128 ib. de mouton en tourte. Sheep's rumps in hotchpot Langue s de moutsn. Sheep's rumps with rice dn mouton au Parmffan.CONTENTS.

aufang Selle de mouton a la St. Menehoult. 1 de mouton en Matted tanape. Shoulder of mutton. n i .1. ib. . fennel ' . > Fricandeau de mouton 138 Hacbis de mouton de plujieurs fafons. de mouton oufenouil. Cotelettes de mouton fans malice. la garone it. Paff. Saddle or loin of mutton broiled ib. Lotelettes de . 136 gratin < Mutton rolls in . called after tie the above. Gigot . Epaule de mouton a la bonnefemme. Mutton collops 135 ib* ! de mouton a la po'e'le. ways Epattle de mouton a la p ~~ 16. German fafhion _ ib. it. Hanicot of mutton with roots 132 Mutton Iteaks of different mouton de plufieurs fa^om.de mouton a la St. The fame. . different ways ib* Muttqn c'pjlops and Cafcalopes de mouton au i>/# de Champagne. a ib. white wine jb. . Shoulder of mutton broiled 140 Menehoult. ib. The good houfewife de mouton en timbah 1 41 de mouton ib. filet i de mouton marines ib. de mouton jb. SauciJJTons d'epaule de mutton. ib* de mouton en crepine a'une autre ja$on. . Rouelles de mouton aux cignoas T 130 Poitrine de mouton de plufieurs Breaft of mutton different fafons. de mouton a lafervante de mouton a F Allemande. de mouton a rumour eux ib. Saufages or coloured moulder ib.CONTENTS. ib. 142 ib. ib. Parma falhion iB. Another way 133 de mouton enfurtout. ib. . plazed sr de bif a la gar one. Parme. Shoulder of mutton baked in the oven il. Mutton collops another way de msuton a la Perigord de monton aux concombres. Rot de bif de mouton de bifglaj/e. Mutton fteaks without art. - Mutton chops ftewed flowly movton a la cendre. Hafhed mutton. Mutton collops with ftewed onions . de mouton au four. de mouton a la Filler oy . 134. ib. - i a la Daupbive Brefolles de mouton. Mutton fteaki mafked or difguifed ib* de mouton a la Cbartreufe. cucumbers Mouton a la bechamel aux Pain de mouton au gratia. Mutton fteaks. a plain ^iricot de way 131 mouton aux racing s. ib. de mouton a la coquette dt mouton glaj/es aux concombres de mouton en canellon \ ib. frier fafhion Mutton fteaks fried de mouton J"rites. -^ Mutton fteaks in cowl de mouton en crepine.1 i ib. . - 137 ib.

out res. the form of a foot-ball Ballon de cocbon. Coloured pig de lait en galantine. and cut Cocbon de /ait roti. ib. ib. 155 ib. Eebinee a la poivrade. Black puddings de Sainte Ger ain de cocbon. Puddings of whitings livers defoyefgras. 1 44 'b. Common 156 ib. 46 ib. rfj lie mouton au vin de Champagne ~ de mouton euf farcis Small fricandeau of mutton Grenadins de mouton. a mouton de Leg of mutton. . . la mode. tie mouton a ritalienne. . De la connoffance Of the HOG and PIG.CONTENTS. de lait au fere Douillet. Hog's head. Pig. Jins. white monk's fafhion . & it dijjefiion du cochon up Sucking pig roafted . PUJs de cochon a la Sf. Meneboult. Pig's tails of different fafhions 154 ib. Pigs. de lait au Maine llanc. & 152 ib. Sucking pig in mould tixre de cochon enfanglier. meat. Pickled pork Petit f ib. Fine. Le lard. ib. ib. *" 1 de mouton a la St. Craw-fifh puddings Boudint . Geran . ib. Cocbon de lail en timbale. ib* ib. delicate. de mouton a la Madeleine * Du COCHON. Bechamel fauce Olives of fucking pig Paupiettes de cochon de lait. lets Leg of mutton and cauliflower Pa* 1 42 ib.. . White puddings white puddings defojes de merlans. Chine of pork. comment le faire. a la mode Gigot The Gafcony fafhion . 157 ib. Pig in jelly Roulades de cocbon de lait. . Pig's feet brazed and broiled Oreilhs Is panache de cochon de plujieurs fa^ons. Rolled like large olives Cocbon dt lait a la Bechamel. Pudding of fat livers d'ecrevij/cs. de mouton a PEfpagnole. How to make bacon for kitchen ufe Queues de cechon de plufleurs fa^ons. Pig's ears of different fafhions . poivrade fauce ib. en <venaifon Gigot dt mouton . better than the former blancs. Giget tie montn au cbou-fieur. dt mouton a la fervante de mouton a la Modene de mouton au militaire de mouton aux legumes . . de mouton au bacha i 143 ib. Italian fafhion .. Spanifh fafhion See the receipt Mortadellft de mouton. The ufe of hog's blood and others 153 Vfage defang de cocbnn ib. de mouton a la Gafcogne. ale. liana communs. as wild boar Made round. *& 145 ' .

Of different forts de plu/teursfa^ons. . Ham braized Roties de jambon. 171 it. drefled in the Ham - " roti. With Champaign wine de Champagne. ib. it. ding preparation a la mariniere. . Toafted bread and ham with eggs de pore frais. Of LAMB. 160 it. racktied How to make hams Faxons de faire les jambons. A thick fhort faufage made of wild boar meat 167 ib. filled with black pudit. de cochon. ib. Lamb's head of a pale green fauce Lamb's head. de lapins. Flemifh fafhion veau an Parmefan. De -' L'AIGNEAU. With fweet herbs 162 . Andduillettes-de Flamande. Of veal meat . an brodtquin. Fillets of frefh pork Frefh pork fteaks Pork's tongues Huffed > 170 it. White fifli depot/an. en ragout ou puree. the Inventor 72 it. Jambon de Mayence. Large faufages fmoked Common 159 it. ib. Hams. fo called.CONTENTS. au naturel. pork faufages SaudJJes In cowl en crepinettes. Made fquare between boards. A mould. de baeuf. la Of 166 it. Beef chitterlings Chitterlings of veal 164. it. Pfc: Saudi fis defaifand. . 1 Teie d'aigneau a la plucbe vert. _ . il. Engliih falhion 165 jb. de <veau. Weftphalia faihion ' 168 it. Pudding of pheafant Of rabbits 157 158 ib. auxfnes berbes. <Timbale de loudin. . de Rouen 163 Chitterlings or large faufages ib. Sailor fafhion a la Sainte Cloud a la Sainte Menehoult. Langues foitrees de pore. Chitterlings made of game chitterlings " a a la Bechamel. Of different forts de phifieurs fa$ons. . . Ham common way 169 ib. Cervelats fumes. Saufages broiled 161 _ it. Cotehttesdeporcfrais. ib. Small chitterlings with Par- mefan cheefe SaudJ/bns defanglier. Lamb's head of different manners 173 fete . Harn in jelly engelee. . de veau en crepinettes. a rAnghife. Saufages as ragout. after the name of d'aigneau a la Mordeirwe. ~ . ib. or with any fort of porridge Andouilles de cocbon. roafted a Filets la braife. it. de gibier..

de perdrix. Tureen of frefh falmon difauman anx ecrevijfes. ib. Cbartreufe . 187 ib. au coulis sf ragout de morons. Of kid en DES GROSSES ENTREES Of TERRINES Tureen and et 4UTRE3* large Firft Courfe Difhes. Tureen of rabbits de macreufes au jambcn. With craw. Lamb (leaks of a bright colour aufoleil. Terrifies de queues de mouton. < 185 ib.pot. 1 83 it. I 78 ib. Englifh fafhion Tureen of de eeque I'on <ueut. Lamb fteaks. Tureen of fim a la neu<vaine. a la Daupbine. Tureen of fheep's rumps and poultry pinions. Financiere. Quartier faigneau auxfnes herbes. ailerons. . &c. i ir>. Quarter of lamb in cowl Quartier d'aigneau Ret de bif d'aigneau au monar-ue 176 of lamb with Aveet herbs if-.. au monarque . fages or chitterlings ' . Tureen as you pleafe. d'aigneait . Of woodcock Tureen of partridges ff 182 ib. others. Queues d'aigneau Du chevreau ou cabrit. la Conde.fifh de CnJ/erole au ris Different bocb. manners i So ib. Conde fafhiori d aigneau a with all its faigneau de plujieitn fafons. or any how defaumon. with chefnut cullis and ragout Tureen of poultries Terrine de volatile*. 89 ib. Provence falhion Lamb fteaks diversified d*aigneau en bigarttre. Lamb's head. ''ferrine Tureen. fffit Lamb's head. Ouille de differ entes fa $ons. Tureen of wild or fea ducks with ham poijffon.0 N T E N T S. en erefine. Shoulder of lamb. Hochpot of all forts of meat . 179 it>. what you pleafe it. or tureen Meaning a rich expenfive diih _________ . &c. dtelettes d'aigneau a la Provenfa/e. 1 i 98 Salamalec. de tapreaux. 184 ib. Carre d'aigneau a la belle-iiue. . Dauphine Epaule d'aigneau fafhion Epaule. a I'Angloife. ib* a lu vcijinc. Pag. Necks of lamb looking agree- able. another way y Lamb's head. Olio. Pontife. Flemifh fafhion 181 ib. Quarter Quarter of lamb with white fauce \-jj d'aigneau a lareine. Neighbour faftiion 175 ib. Hotchpot of different forts Ouille au bain marie. Quarter of lamb as thick faud'aigneau en /auctions.C Wre d'aigacau au . or tureen in different tureen with different forts of meat Carbure. A fancy dim. debecajjes. 173 174. A Ttrrines a la Flamande. Ib. 186 ib. ap-' of different manners purtenances.

auxoignons d'Hollande. a 7a perle. Chickens in the form of pearl au <vin de Champagne. Bechamel fauce and bread crumbs Fillets puffed. 192 193 ib. . Chickens with. or in Chickeji fricaffee of different manners Poulets a giblottes de plujiiurs fafoas. au Pontife. < Poulets en fricaffee. > manners a Yetuvee. or as craw-fifh 200 ib. Of colours ufed in cookery ib. a la pierrettes. ib. Chickens garnifhed. Chicken marbled Culottes de poulets aux petit s oignons Poulets aux ({revij/es. ib. Chickens. and preferred nedlarines FricafTee of chickens. ib. &c. Chickens. Matlot of what yoU like Mat elott e Matlot. coloured Intermixed like a balket 1 > < > 90 ib. hafte Differentes fricaJJTees de poulets. Small chickens. farmer fafhion. Fillets of chickens. 204. to rnake Compojitlon de panade pour toutes fortes de <viartdes. After the name of thofe friars Marbkd. Fleuronsala brunette. Chickens ftewed or matlot a la ca<valiere. * Von vent. after the Fricajflee de poulets a la Bourdois. ib. Cake. Corbillon. c Poulett . How De la VOLAILLE. Cbartreufg. Fricaflee Of POULTRY. 203 ib. fantaftic. Pruffian falhion Fit for a General aii general. Spanifh fafllion 194. Bechamel fauce foujfles a la Bechamel. ib. Pontiff fauce a la alette. Matetotte royale Matelottes de ce que Prujfienne. different 197 Jumbals of chickens of ib. Meat cake of what forts 1 ">" ib. name of the Author Poulets biftories. Wanton. Pag. 1 91 ib. 1 99 ib. 205 ' 206 ib. a ^ roper batter to ufe with all forts of reading meat 195 Des couleurs que Totifejlrt a la cuijine. Flourifh in form of petit pate Poulets a la bricoliere Petit pouffins aux paniis.CONTENTS. you pleafe a rEfpagnole. With Dutch or Spanifh onions Gateau de viande de ce que Vont veut. embellifhed. Chickens. 1 202 ib. f ' > 201 ib. " a la belle-'vue a la ntariee. Meaning without art or ceremony Small chickens with craw-filh migncns aux ecrevijfcs. Italian fafhion a Vafpic Filets de poulets a la Bechamel pannee. bride fafhion a I'ltalienne. Chickens with white wine fauce -' 198 ib. of chicken 196 ib r Fricaffee de poulets a lafermiere. Marbree. Fricaffee. &c. ib.

Dauphine fafhion Chickens as large faufagcs en J'aueijfcns. -' fauce. Chickens in a hurry au Parmefan. With Parmefan cheefe au blanc-mange au <verjus. Spanifh fafhion Poukt-i au <verd-pre. Englifli fafliioa Chickens in paper cafes an roumejlec. Chickens. With verjuice grapes or others au Sultan. la jardiniere. Chickens. Matelotte de poulets a la brocbe. Meadow-green a la tonne amis. Chickens. Cloud fafhion a la liafon aux petits aufs compofes. a la reine au celadon (i Chickens mnfqueraded Chickens. St. . Chkkens. admiral fafhion a la Tartan. Matclotte det pduhti aux ratines. ib*. Cullis n>ade of fragments Cuijjts de poulets a different es jauces ragouts with different fauces and ragouts a la Poulets aux petits ptis. . -- " a la favorite 223 mignons aux pijlacbes. different fauces . With piftachio nuts 224.. 'f Roafted chickens with 207 Roafted chickens with ib. Chickens broiled a la Sainte Mcnehoult. Chickens. Chickens with truffles a la Sainte Cloud.CONTENTS. Excellency ib. and fmalls eggs fhammed a la villageoife. a la krocke avec ragot de legumes. the fame a a I"" excellence. . a la Daupbine. Matlot of chickens with roots Pojtletr . Itewed greens // la brocbe a differentes fauces.de poulets cuits. Chickens marinated marines. From ' the garden greens which make 208 ib+ Chickens without art Chickens in paper en papillottes. Chickens. a I* admiral. 209 ib. With green peas a la poele. Pag. en & . de poulets a Tanguille. Grenadins de poulets Matlot of chickens roafted With eel Of roafted chickens Poulets aux trufes. Tartary fafhion Chickens done between two dimes entre deux plats. country fafhion au gratin en fur tout. -. Turkifh fafhion I'Angloife* caij/'es. Fricandeaux de pculets a I'Efpagnole.

$ 226 iff. liquid ib. kettle-drum a I'ecarlalt. " aufoleil. . 224 225 jelly . Turkey. a la Sainte Meneboult glacet aux leguma. of pigeons 23 5 Frfca/ee de pigeons a la pouletie. & cuiffes de dindon glades. Chickens. a mould made in the form of a . Menehoult. Pallets glaces. < ib. Pag. CuiJ/es de dindon en facon de cuijfcs d'ojes ferved like legs of geefe - Legs of turkies pre- 234 ib. called a fribble.es aux pijlacke. ib. Tranffurent like the fun four. Du PIGEONS Of White PIGEONS. 232 &c. 230 Timbale. Glazed and ferved withftewed greens 238 C 2 Pigeons . ib. Mayence fafhion 'a So called for being done with very lapoele. - * Du Dindon a DIN DON. 231 little " farci de marons faufages & fauciffes. &c. truffles. codling. fricafiee de pigeons aux With green peas pet its pois. fried or broiled ib. Roafted turkey with ib. . Turkey dobed another war Dindcn au court bouillon. 228 ib. St.dc pigeons a la payfanne. legs of turkey glazed 233 Fillets of turkey different ways ib. de dindon en furprife. Wings and Filets de dindon de plufuurs fa^ons. ib. ib.wife fafhion Chickens in en gcltzes . different ragouts fan is d'oigncns & petit lard. coun try. fcarlet colour a la Mayencc. -Chickens glazed a la payfanne. fluffed with and chefnuts Salmi de dindon. ib. Stumps of turkies. coloured Turkey dobed Daube de dindon foure. Pigeons mafqueraded. la -Of TURKEY. Turkey. Turkey roafted. fluffed brochc a differ elites ragouts.CONTENTS. Turkey. 229 it>. ib. a I'Indienne a la marmot te . au court bouillon . Country fafhion Pigeons en juriout. Turkey in its own gravy farcl de trufes a I'Efpagnole. Stuffed pigeons and piftachio nuts n . Turkey with onions and pickled pork au Pere Douillet 227 ib. 237 fl. &c. . 236 ib. Sham legs of turkey Pates de dindons a la Sainie Meneboult. a la daube. appelles au Pere Douitlet. Spaniih fafhion en timbale. Turkey Huffed with en galantine. Cuiffts de dindon Jliles Turked hafhed a la Pfetrtttfale.

253 ib. In cowl. Cardinal's fafhion a V Allemande. DES . Of a game flavour. with Italian fauce a la crime aux ecre<viffes. . . it. Stewed with blood Pigeons a la dauie.. Farced with lhallots en mateloite. i. name. et aufenouiL Dobed. . With marrow ? *" a la Pro'venfale. Glazed. Flatted " a la princeffe. aux granadins.. 252 ib. . With a ragout a la moelle. fauc^e . with or without fennel a I' eminence. ib. au beurre d'ecre<vijfis. it. -. 249 it. a la bate. With cream fauce 244 au Parmffan. . with ravigotte fauce ib. Spanilh ib. a ritalienne. In a hurry -___ au grot rene. falhion Hotchpot of pigeons. . . Like a hedge-hog a la. a la creme. et en pate.. a la The Pigeons in cowl. or in moulds Mafked with cauliflowers Poupeton de pigeons aux choux-feurs. Provence fa(hion en heri/on. . . Pigeons a fa Perigord au g rat in . Pag. en erepine au Pontife. a la brunette. Intendante aux oignons. 247 ib. with crawfifh cullis 240 ib. . With truffles Pigeons aux trufet. Royal 243 Mafked. aux ecrwiftf. The clergyman's falhion . ' ' . an monarque. Like a toad a la marline. With craw-fifh butter . enfurprize a la ravigotte. 254 it. Pontiff fame.. it. as a fricaflee . Of a rich preparation Compote de pigeons aufang. 238 Roafted pi- a la troche a dijferentes fauces f? ragouts. 245 with fricandeaux 246 ib..- accompagnecs aux ecrevijjes. en erepine. from the Inventor's 241 With cream and craw-fifli. As if alive. . . 25 I it.. geons with different fauces and ragout . 250 it. German fafhion a I'echalotte. a la charmante. et au gratia. Pigeons. 239 en hotbepct a I'Efpagnole. ' 248 ib. . . . Brown pigeons au reverend. Matlot of pigeons Timbale de pigeons au fume. or with Parmefan a la Fiane aux alles. Delightful Accompanied with craw-fifh 242 ib.CONTENTS. with onions a la crapaudine. Bry.

. called hatereau ib. Canard de plujieurs fa^ns. Macedonian ducks .. Italian fafhion en fricandeaux . Different ways a la Pritjjienne. Duck green peas - ". CHAPONS. with fauce Nivernoife a la daube. - 267 ib. How 2& to preferve /J5. 260. ib. From the various colours - 268 ib. Duck ciobed aux navets. ib. 264 ib. 25$ ib\ ib. Of Fowls and Capons. Different ways Pieds d'oyes en crifteaux. Of Ducks and Canard aux Canetons fc? OISOXS. Geefe and Goflings. Qye a Oye a legs and wings of geefe la daube. cpurt faihion a lafervante au due. Geefe and goflings.. Goofe. * Canard en ' a la Romaine a la Nivernoife. A fowl with truffles Fricandeau d'une poularde. ham _ . Oyes & o'ifons de plujieurs facons . CANETONS. Stewed fowl 269 ib. with turnips Macedoine de canard. of different Its manners Cuijfis & ailes d'oyes. With green <* peas porridge 257 ib. A fowl fried With flices of en cingarat. a la puree vert. Fricandeau of a whole fowl etu<uee. after the Inventor's name 262 /. a - I'ltalienne. A fowl in its own gravy au reviel. comment tonfer<ver.t dujour. timbale . Fowl. of different ways ib. filets de canard de pltt/teursfa$ons. 266 ib. Duck. . Page. 255 ib. H>. Rouen duckling rpafted 256 j&m 16. Duckling rolled en hatereau.di<verfifiee. aux trufes. Poularde . . roules. . frite. Pruffian fafhion 250 ib. 265 ib. Carmagnole.DES CANARDS. quick fharp fauce to the palate a la royale. Dobed goofe la ib. Small fricandeau of duck Grenadins de canard a la royale. Duck. and petits pots. plain boiled au court bouillon. ib. a la Sainte Menckoult a la Tartare au poi. Re<veit. Roafted on fmall fkewers. Fowl. OTES. From the title duke a la reiae Done in the form of a large faufage enfauciffe. Duck hafhed. ib. clear jelly Stumps of geefe in fcf 265 DES PQULARDES Poularde au groi fel. de Rouen a la broche. 263 . Ducklings.

aux marons. cerf. doe. and fawn 285 . ib. Done in cowl in cake or - _ _ things. daim.ee a la Bechamel. hind. Sang tier a la daube. Upon afhes 279 ib r Forced-meat balls Quenelles de poularde. filets de poularde Fowl a la fluffed pculette. filet i de poulardefouff. tureen. with black pudding preparation Fillets of fowl fricaflec -- 270 ib. t>icbe t Of Black puddings of wild boar the fucking wild boar . . 275 ib~. Pag. From Bacchus CuiJ/es de poulardes Bacbique. DE LA y EN AISO N OU VIAXDE NOIR. Shammed pinions ib. Of fat livers ib. Fowl as a hedge-hog A 274. //'. Ailerons de poulardes au dindons de differ ente s fa$ons. en c Fowl glazed repine. fowls or turkics. fry of poultry. en berffon. 271 ib. en galantine. Hotchpot of fowl . Pickled . ' en cbipoulate. Legs of fowls done in jelly Culottes de poulardes a Vltalienne 278 ib Cbamoices Cuiffes de poulardes a la cendre. a de poularde Cuijfcs . ib. buck. *. kid. en pet iff ale.de poulardes au quadril A 273 ib. aufime - ib. Leg of a wild boar dobed Hure de fanglier a la bratfr. raifed Bechamel fauce of fowl. Tureen with chefnuts Crete* enfricaffees au blanc. Cock's combs white fricaffee J)es foyes gras.CONTENTS. 284 ib. *- ib. and ferved with a fharp fauce Sanglier a la poi--vrade. Ecudin de Janglier. a very clear jelly The lhape of a fan Vementail. of different manners compojes. & faon. (be-vreuil. Cuffes de poulardes en gele^. Poularde glacee. Fowl marbled a la financiere dt poularde accompagnees Cuijfis Legs of fowls garnifhed ib. Terrine d' ailerons 280 Pinions of it. Legs of fowl and truffles de poularde att prince - A 276 ib. Poularde an fang. Of deer. with a Poularde aumiroir. Of Venifon. . Dn - marcajjin. 282 283 ib. Military fafhion 277 foires at poulardes aux trufes. Rijfclles a la Bechamel. 281 ib. Legs of fowls in the form of pears ib. Boar's-head brazed Roafted. de poulardes a la gendarme. or Brown Meat. ib. Of wild boars or wild hogs J)u fanglier ou eocbonfauvage. with Bechamel fauce Poularde en hochepot. ib. or fowl matlot Cuiffis de poularde aux trufes. meaning with other Fillets 272 ib. looking-glafs.

la Pro'ven^ale. Hare ftewed Leveret. ib. with porridge a la payfanne. . . ib*- Roulades de liwre. ib. petit lard. en acbis. ~ mixed aujambon. ib. In cowl au monar^ue. 'ib. la Dauphine Cuijfes fie lapreaux Mafkcd Fillets de lapreaux enfurprife. - > . ib. Levreau au cbevreuil. 3* grettin Filets de le-ureau aux Fillets of hare with dewed greens legumes. en haricot . Broiled in paper . ___ 287 ^ ib. zyz ib. ib. en racourci. kid fafhionr Hare. ib. 28 > 286 ib. ib. Olives of rabbits Tureen of hare Lie-lire en terrine a la daube. With green peas Rolled Roulades de lapreaux. DU . Qwck in a moment ton . en grenadins. pickled pork. gn fricaffee. Filets de lapreaux melts. Hare cake 293 ib. ~. Rabbit collop In cake or marbled en galantine. different a la brocbe aux fines berbes. Mixed with ham 288 ib. ib. Polifh fafhion . fweet herbs . aufang. en matelottes. aux anchors. Lrevre a la Polonoife. Lapreaux en papillottes. it. a Provence fafhion moulds ib. dobed - ib. Rabbits. Fricaffee. In jelly en paupiettes. Haflved with other meat Shortened Fillets broiled Filets de lapreaux grilles. en caillcs. ib. ib. ft*. ib. a Vefcalope. the country fafhion Lapin en gelee. Fillets } with anchovies Lrvtreavx a la minute. ' Lapnaux . Marinated marinees. Boudins de levereaux. au pois. & Tureen of rabbit and ib. With royal fauce en falade* Salmagundy <Terrine de lapin a la puree. Filets de h<vreaux Collared hare Gateau de lie<vre. GIBIER EN GENERAL. ib. Black puddings made of hare or leveret Filets de levereaux 293 tb. In ragout. 29 1 ib. i$. white or brown a. Lapreaux en crepine. ib. In en timbalis. ib. Lapreaux Rabbits roaited as quails au Pontife. Tureen. ib. Levreaux en crepine. ib. Cutlets of leveret Liwre en civet. Lapreaux en ragout de plujieurs faijons.CONTENTS. Pontiff fauce a I'ffcahpe. Of Game and Wild ~ Fowls. In fmall fricandeaux With other kinds of meat Fillets ib. Cotelettes de levreau. /. _. Roafted and fluffed ways with ib. Hare with its own blood Collop of leveret ' 289 ib.

Of au gratin. . 303 it. it. WoodBecajfif. fnipes with truffles and olive ragout -" Des alouettes. Jlecaflines a la ducheffe ' 296 it. Des perdreaux & perdix. 304 it. German fafhiori aux fenouil. a la Madelaine 301 it. Cailles a la Flamande. au Pontife it. ib.CONTENTS. Of larks 298 ib. it. et des RISSOLLES. partridges. Snipes falmie. Poliih fafhion Aihis de perdreaux au gratia . ifon afarcier.cocks with Filets de becajffes au jus de canard. Quails. From the 302 title it. lapwings. Partridges dobed. partridges.RaMsreaux a FAllemande. it. Da ramertaux. fnipes of both kinds. Perdreaux au fumet a la braze aux choux. Of wood-pigeons _ ' Pa*. Roafted Perdreaux a la troche a differentes Jauces ragouts. with different fauces and ragout . 294. it. Of Ragouts. Turkey fafhion 1 . Of plovers. Brazed with cabbages Ac bit a la Turque. Sicily falhion . BecaJJines. cocks. ditto en matelotte. it..i Plover with truffles 299 ib. Perdreaux a la Daufhine au citron. After the name of the maker a lajardiniere. Hafhed. Larks in the form of cherries Alouettes en cerifes. au .lt . Provence fafhion 297 Fillets of wood. Broiled with fweet herbs grilles aux fines herles. With lemon fauce Like a fricandeau glaces. &c. Forced-meat ragout Ragout fluffing any thing 305 306 Ragout . it. varteaux. Flemilh fafliion Quails with laurel 300 - . Eecaux a-la Perigord au Jaime de provente. laurier. it. 295 ib. it. Pluvier a la Perigord. duck gravy aux olives. for Collops. With fennel fauce tff Bee aux a la troche a dijferentes fauces. . With garden greens Perdix a la daube Sicilienne. 305 Des RAGOUTS. a la Poknoife. it. . and Des flutters. i & a la Perigord Perdrix a la filleroi. . 1 - it. it. ' " & & & thrufhes ' it. grives. . a la Proven fdc. . roafted with different fauces Salmie de becajjes de becajfcs a la Salnte Menehou. Ragout de Salpicon. young and old it. Perdreaux a la Mandui. or Fries. .en ragout. au conftmme. With rich cullis fauce ib. Wood-cocks and beeajpnes aux trufes y Becajfes it.

3 1 6 ib. Of roots Of turnips de cbicoree. Of et Calf's fweetbreads - livers Of - Pa. rognorts de toq. 3 1 a V Anglcife. de navets. Of craw-fifh Of carp rocs Of mufclcs - o il. Of meagre d glazes and brazes < 325 ib. Of ROAST. Of morclls Of oyflers. game de differ entes farces. &c. de petits oignons. " -. de trufes. ib. ib. ib* fmall eggs and 308 ib. Of mufhrooms de concombres. braifes maigres. 3 1 8 ib. -. de gibier. -. ib. Of endive and lettuces d'oxeit'le. de morilles. Of (t Of beef's palates ' and how Sea Water ib. et de la faborts de h preparer. de poijfin. ck cardans d'ej'pagne. Of cabbage de cbouxfleurs." .CONTENTS. mclss dc trufes d'buitres. &c. Of cock's-combs Of ham et de petits asufs. ib. r de palais de bceuf. ib. ib. et de to drefs each Kind Mer. d'huitres. Of cauliflowers d^baricots 'verds. 315 ib. de laitances. Of Spanifh cardoons de <pijTaches. 306 307 ib. 321. Englifh fafhion de mottles. cock's kidnies da rls de -veau. Du POIS SONS Dfs graces et d'Eau Of Frefh and - Fifti. 1 de jambon. Of green walnuts de cboux. Of Girkins de cerneaux. Du ROTI. Fiih forced-meat > Farce . Of various colours Of fat ' . Provence fafhion . douce. feercviJTes.. 3 1 4. Of vcrjuic? Of truffles - ib. different ways 3 1 1 3 1 2 de i/frjus. 319 ib. 317 ib. Of forrel Of fpinach fefinars. la la Of different - forced-meats 320 ib. . as green peas d'afperges en petits pois. Of kidney-beans . Of fmall onions de ratines. a la cboify White collops . preji ente a Proyenfale.. ib. /. Of piltachio nuts de cornicbons. Of trufRes and oyfters 309 ib. Ragout de falpicon a PArkquine. defoyesgras. RiJJolles a la bechamel. and others Of afparagus. da champignons. de plu/ieurs fafons. - ib. Of cucumbers de f>ois> Of green pens -- ib. de crete'. 313 grapes.

Pike with white fricaflee Brocket a la foulette. 338 il. ' Farce mnigre fan* poijjons.nanciere. . . 337 Pike roafted with ib. Of various colours . With Nivernoife fauce . . ib. a la brocks. ib. alafar<. moitie frit. Another monaftic way aux fines herkes. brocket. et an bleu. different fauce di'verjifn'e. a la cbartreufe 342 . the military fafhion StufFed and broiled grillee. Fried a Fetuvfe. a I'ltalienne. ib. iff. Half ilewed and half fried ib. blue fauce a la With red wine bourgogne. With white wine a it Provenfalt. Of Eels 341 ib. . ib. Rich and expenfive far tie. In matlot In matlot. - 326 id. Meagre farce without fifli Carpe au ccurt-btuillon. Du .au Carp monarch monarque. meat. ib. . < 339 ib. The bride's fafhion au gros fd. de poulets. 331 . Her grace's famion . 327 ib. 330 ib. Polifli fafhion a la brocbe. Stewed carp. as a fricandeau glacee. . a la brocbe. /rite. ib. Stewed as a matlot au 'vin de Champagne. en matclotrc. 328 ib. a F Efpagnole . Anguilles . a laf. pike 334 ib. . ib.en eciijjon. Stewed in the monadic way 329 ib. a la marice. tn achis. In a plain way a la brocket. With fweet herbs farde. Of 335 ib. Pag. In the form of a dolphin 336 ib. As fmall fricandeaux en etu'Vce. The Dauphine famion . Stuffed a la Daupbine. ib. a F Arleqirine. ' ' In the form of an 'fcutcheon ib. a In Ni-vernoife. 333 . ib. ib. The country wife's famion en g ranadins. Fried pike frit. au prince. a la Jacobine. Roafted . ib. Anguilles. Stewed etuvle a la chartreufe. Roafted. Haihed Mafked en redingotte. Stuffed. The prince's famion In fillets Filets de carpes de plufieurs fa$ons. a In gendarme. ib. feaman's fafhion ' en matelatte a la marinicre. Italian fafhion . en dauphin. Glazed.CONTENTS. 332 ib. en gras ^2 en maigre. Eels as chicken fricaffee jfnguilles tnfricaffee . ~ Des a I* Allemande. moitie aujblue. Roafled. a la Pclonoij'e. ib. German famion Spanifh fafliion 340 ib.e. or meagre fauce a la femone. Frovence fafhion a la ducbcffe.

With various fauces and . ib. a I* Allemande. gudgeon. or any other kind of Fried eels --- ixtes. Tartary faihion -- Broiled. With ravigot fauce au monarque. Of a fine blue colour a la chartreufe. Of . a r Italienne. ib. . Perch. Glazed as a frieandeau JUtts. ib. With truffles i --Du glacee. 347 ib. -filets aux win de champagne. Tenches. 354 ib. Englifh faihion matte'otte a feau. or in matlot en canape. Saufage. The good houfewife's fafhion a la ravigc. I'etu'uce. In a monafdc way a la perigord. d'anguilles. 357. ft Italian fafhion la burgogne. illes a la Sainfe Meneboult au brodequin. ib.wed lamprey La>n'>roi grille a la rtmouiade. Of trout Different ways Italian faihion -. eels.aux ---Truite - Trout with fweet herbs fines herbes. With red wine 2' dijferentes fauces 9" ragouts. . ou autres poijjons.. 351 ib. with butter fauce a la Tar tare. ib. the barbel. To preferve ib. as a chicken fricaflee au Pontife. Fillets of trout with white wine 357 et . Of perches Perche au beurre.cd Neapolitan . Matlot of perches -- . de dijferentes famous. . or chitterlings o'f eel la fafhion Eels.a ragouts la Saint'e Menehoult r^Kgloij'e.. Baked ib. 358 d 2 358 Saumon . Racktied f - Pag. Of lampreys Encvee de lamproi. 353 ib. a dc. a la bonne-femme. Of tenches Tenches a la poulette..tte.. Delatruite. . co'/fer ver les anguilles. Fillets of trout. ib. 346 *'/. Royal fafhion de plufeeurs fafons. with remoulade fauce a r Italienne. and frogs Of falmon f)u Saumon.. 348 ib. German faihion au bleu. 355 . With white wine Des tenches. . fifh . J^Q ib. _______ De perches. Matted. 356 ways ib. au four. 345 it>. - . With Pontife fauce - - en ragout. A rdouilleties jfnguilles --t Stewed. au <uin de champagne. ib.. Ragouted . ib. ib. grenouilks. . --- a a I'afpic. ti 344 ib. With a fharp fauce Des lamprois. different tarbillotiy goujcn. 35 z ib.CONTENTS. Napolitaine. 343 ib. Ste. 349 ib. or mafk. -.

it. n'icandeau a la bonne-femme. it. Split falmon Cafes of fmoked falmon CaiJJes de faumon fumes. -. et $6z ib. and hallibut Carhts au with lemon fauce De la fair. large and fmall Yurtot au court-bouillon. Dutch Saumott/ale a la Hollandoife. de pluficurs fathom. berbes. Garnimed with other With fweet herbs it. The Englifh fafhion Crenadins ftfargtw. citron. 360 ib. Fillets of foals. . Of flounders. with different fauces and ragouts Darde de faumon. With fweet herbs Baked ___ . Of ib. Small turbot with fweet herbs . Fillets. 367 ib. Saumon aux . ib. Salade de faumon fale. turtot et turtotin. aux fnes e 71 berbes.CONTENTS. Of 373 ib* the foal Soals with Pontiff fauce Soals. with verjuice fauce defoles au verjus. 375 ib. with Bechamel fauce filets defoles a la Bechamel. a la cboiji. a la troche en gras et en maigre a la mayence. Pag. The houfcwife's fafhion Italian fafhion flets a I'ltalienne. With Glazed >-en ' citron. ib. or brazed flowly Ejlurgeon a la cenetrt. plain boiled Turbotin auxfines berbes. The Dutch fafhion tariets. en hatelets. Sallad of dried falmon. Turbot.a la Sainte Menehoult. and other manners Df fturgeon Efturgeon a dijferentes fauces en gras with various fauces > " Vcjlurgeon. a lafinanciere. et en maigre. _. Turtot au Pontife. faftiion 363 ib. "" aux fines au four. it. it. Larded with ham a la bonne-femme. it. ways Turtotins au Parmefan. plaice. de differ entes famous. et halitotte. Offhad-nlh. Flounders De 372 it. Sturgeon in fmall fricandeaux On afhes. Of turbots. Sturgeon 364 ib. With Parmefan Pontiff fauce cheefe 370 it. . Pure de faumcn a et ragouts. ecrevijjes en gras et en maigre. As haflcts 36 ib. . fafliion 365 ib. Fried frit.. plies. (See carp under the fame name) a la Hollandoife. The houfewife's grille. different Soles au Pont if c. Broiled Filets de turtot. ib. _ 376 it. differentes fauces Joul of falmon. different 369 it. Salmon with craw-nfli 359 things "~" accompagne. Broiled & la Saint e Menehoult y en gras et en maigre J a I'Angldfe. Du 368 ib. ib. it. With lemon 371 ib. either fried or roafted Fillets of foals. toPalofe.- . ib. en fricandeaux Olives of foals. 374. i : en hatereau.. autres fa^ons. ' Dried falmon. ib. ways -. glacft.

a V AV. a la moutarde.' . Fives de differentes famous . Pontiff fauce In a plain manner a la fervante. with fauce Morue ib.. Afrits. fauce au caper. en hatereaux. - manner aux fines berbes. Mate/offcs. the clerk of the ib. > la ducbej/e la foulette la Provencals * farcii a dijferentes fauces 378 ib* a a -. Maquereaux kitchen's ib. en furtout. a la Flamande.. jb. Ib. ib. ib. with truffle fauce Maqucreaux aux ecreviffes. .emande et ib. De Of the weaver la vive. a la maitre d'hote!. - 380 ib. .' . Matelottes de vives a la Provencals Fives a la Sainte Cloud . with fweet herbs Of Mackerels maquereaux. ib. ib. en fricandeattx - '.CONTENTS. Mafked au fenouil. With fweet herbs ib. ib. With Nivernoife 1 fauce maqucrcaux au jus d orange. Smelts broiled Eperlans a la Sainte Me. au Pontife. Like quails Des barengs et far dims. /. Flemifh fafhion au cuurt-bouillov. Of herrings and pilchards Harengs frais i a la moutard. merlans furmulets. In their own fauce a I'ltaliennc. With craw-fifh fauce en cailles. . ou epcrlans aux Matlot of fmelts. De . With fennel fauce fines berbes. Hereng) . ib. 377 ib. . Of Merlans a la fauce a la Morue. - ib. frais. glacees _____ herbes - aux fines a - ib. Freih herrings.neboult. orange fauce de maquereanx aux trufes. With muftard . a la Sainte Menehonlt. ib. With fennel fauce frais. (See foals) With forced-meat balls Quenelles de merlans. 370 ib. BVX fries berbes* - - " With fweet herbs . Mackerels broiled in Ca'ijjes cafes. 381 Mackerels. Broiled frais. " Filets de Fried a la Nivcrnoife. Whitings and Mullets Whitings. muftard fauce ' frais marines 1 ___________ > With caper fauce frais. or - Du . Italian fafliion 1 382 ib. au fenouil.

ib. frefh. oil ib. PufF-pafte ' Of PASTRY. verju-s de grains fcate Of Raie a dijferentts fauces. ^ . et merluche. Pafle to bake or fry any thing in au ris. ib. a la royale. 394. With burnt butter Marinated marit. De Pate brifee. a la Jacobine. . aux De la rain. Codling. or batter Pafle for crokants . the Mendicant way caputine. barrelled.CONTENTS. Pafte with craw-fifh butter Sugar pafle ax fromage. ib. With white wine fauce a la burgogne. 396 ib. croquante. With garden fluff rxerlucbe a la jardiniere. 393 tb. Pa* . ferent fauces Hure de cabiliot aux huitres. Rice pafle au beurre d'ecrtviffes. Spanifh pafle a canellon. with fweet herbs ou merluche a la Flamandc. Flemifh fafhion - ib. ib. Pag. Queen's pafle a VEfpagnole. aux f. 4. Rich pufF-pafte. or flock fifn. to different fauces au beurre noir. Scate.nes kerbes. Barrelled or dried cod. ib. en matelstie. a la creme Barrelled cod. 389 ib. Dried and pickled herrings. Cheefe pafle a la ducbe/Te. oyfler fauce 388 ib. broiled Broiled pilchards Sardines grilles. ib. la graife de beeuf. a baignets. ib. 390 ib. . with a ' a Not quite fo rich demi-fuilletage.auget 386 ib. de la morue. feuilletee ' Rich puff-pafle a Vbuile. 395 ib. ib. ib. ib. ib. ib. . Dried cod. Du Roaches. Royal pafle a la reine. 391 ib. . JR. Paile with beef fuet Friture pafte. au beurre noir. Broiled aux fines berbes. with caper fauce capres. feuilletee. ib. la PATISSERIE.te~ grillee. Wkh red wine fauce 392 ib. aux 387 Of and ib. Morue fraiebe. Cod's head. to difib. a la - et a a la moutarde. la mai f re d'httel ib. dried cod Msrluche a dijferentei fauces. With muflard fauce With burnt butter > ib. cabiliof. . ib. en matelote au Parmefan With fweet herbs au <vin de champagne. fon tt Jules a la Sainte Menebouh. The duchefs's pafte aufucre. Matlot of frefh herrings Hertfigs frais.

400 ib. ib. Of young quails Of leveret's fillets et Of fat livers defois gras. lecaffes. &c. de macreufe. de becaj/es. or fmall birds de peri'^ueux. ortolans. Pheafant pie de faifand. Of ail kinds of 402 ib. Des Tourtes. Salmon pie . with a fine pafte pafte common 403 ib. hot Pies. poultry and wild fowl d' Amiens. Almond pafte a echaudte. Of young de lapreaux. de langues de bceuf. mouton. Pafte proper for . wood- 404 ib. 397 ib. Mutton pie pie de cichon de lait. -. dario'es. Tourte of poultry pinions Of woodcocks - ' - aux cailleteaux. de pigeons. Pates Cbauds. deflets de levrauts. ib. ftftvrgedtt. pie. en fate fine. ib. - 401 iL. and fmall Paftries. Petites Patfferies. cailles. Pated^amandes. ib. 399 E S. Ham Sucking pig pie " Veniibn pie de venaifon. Flemifti pafte I* on i>tiut. Perigord pies Pie of hares de lie<vres et de lapins. Shoudy pafte a brioche. Pie of plovers. en pate bife. - . Amiens Ditto.a la Flamande.Of P I -< Pag. Partridge pie et de pluviers. 398 ib. dejambon. mixed - - . - Tourts. De PA TE S. - deperdrix. d* Amiens. - cocks. and fnipes de pigeons. and mouton tongues partridges . defaumon. de truite. alouettes. veaii. -- de flans. ft de ce que large and fmall cuftards . Pie of pigeons. Trout pie Soal pie de foles.CONTENTS. bccajjtnes. -- ib.et 406 ib. Beef pie Veal pie de mouton mele. Sturgeon pie Pie of wild fowl -. - Pate de bccuf. Of Tourtes d^ ailerons. and rabbits 405 ib. ib. quails. d'u^dons. Of rabbits Of pigeons de ferdreaux. et autres volatlles. in . de poulardes. de wean. Tvvifted like a Turk's cap .

cerefes froides. ib. With a farce mixed with a la ncffi.. de brockets. ib. d'amandes. de lafaques. With fifh - ecre--v:Jfis. and other fecond Courfe Paftry. Wiih minced-meat de gibier. With fsveet-bread. ib. ib. Of Of apricocks Italian tart tart . Of force-meat petty-patties In the form of faufages ntjoucij/ti. In wells de cannetons au evin de champagne white wine au xepbir de lapin au zephir. de poiffbn a la creme. ib. a - la motle. d'anguilles. other things Of faufages garnimed with ib. Pag. With eggs ct laitanccs. d'abrifots. Of Tcurte de Tarts. Of ftrawbcrries and iced cream - 419 ib. . in the fame way de macaroni au zephir d'oeufs. raw force-meat STourtes de godiveaux. de franc hipane. Of cod. fturgeon. and carp Des petit s pates de godi-ueaux. ' ' a la reine. 418 and roes ib. ih. ib. ib. "" With craw-fifh butter or cullis With bechamel or cream fauce . With udders a mincelle. Of fillets onions . Of what you pleafe a la choify. 41 3 deflets de mouton a la Robert. With queen fauce au Pontiff. Cold cherry rafberries tarts - 418 ib. With any fort of game depoifon. Of rabbits. Dumpling pafte pie de <viandes blanches. de carpes. Of oyflers and muffels et " de cabilliot. &c. 417 ib. truffles ib. en putts. veal griflles Of 410 ib. defoles. eels. " Of dc fraifes a la glace. Of Of eggs foals de moules et de buitres. With Pontiff fauce de ce que I' on vent. almonds Toui-te . . pike. d'efturgeon. a la perigord. de tendrons de veau. white nieat Of _ of mutton and ib.CONTENTS. * . Marrow 420 ib. Of de faucijfis accompagnees. &c. de framboijes. de toies With livers Des Tourtes et autres Patifferies d'Eniremets. de poijjbn aux d'oeufs.

Burnt fugar crokants > de pate d'amanda. Small knots Petites corbeilles de maffepains a la glace.____ --- de prunes. name 426 ib. or almond pafte. 421 ib. Polifh cake au Sultan. through wives are fpoken 'J'artelettes a la crZme. _. Fritures for fecond courfe .de poires.a de grofeilles de cbocolat. Of apples --.. -- la payfanne. Page. de trafes. 43 z ib. de ftftaches.de pommei. ib. ib. Of green goofberries et de Of chocolate and cojfe. ib. Of verjuice grapes. Sword-knots MaJJefains de Jleurs. Turkifh cake en - ib. . Raifed puff cakes Crokants. ib. ou gateau de Savoy. 420 ib. pafte. Riffolles Souffets. la glace. (From a to) grate. 4. Gateaux . Bonnet aux piji aches 430 ib. like fnow dc niauffles - ib. -. Of plumbs Of fpinach iwies. Gateaux Cake of rich puff pafte feuillage. 427 ib. Tourte d' Entremets de ce que ton veut. ^- . 428 Small buckets of fugar Gateaux a la madeleine. ibi ib. a Of truffles.. Of almond pafte Naeuds d'epees. 425 it. Second Courfe Paftry of any Kind of Fruit or Petitcsjaloitfis. which Nuns and Spanifh 424 ib. ib. or country fafhion iced ib. . d'amandes. Bifcuit de Turin. a la Polonoife.. with iced cream Bonnet de Turquie _____ Sham Turk's cap enfurprize. Cuftard in pafte -: a la panne el-. 'entremets de ce que I* on <veut. Almond cake Bechamel cake e . Bechamel. " - ib. The common. Jelly. Vourte de verjus.. Whipt cream. la. - --. 4 22 *& coffee 423 ib. with iced cream 11 d dimes of any kind Tartlets of fugar pafte majjepains.79 ib. Of pears ds mi/feat. ib. en caramel. - ---^Tcurtc a la cbantiili --. Turk's cap.. ib. . cut in flowers Paniers da <vendange Pctites rojjettes.. Sugar. Savoy cake Sonnet de Turquie a la glace. from the Inventor's Croquantes a la d'Ejlrees. ib. Gateaux en turbans _. Of fweet grapes Of piftachio-nuts -* &c. Common fmall cakes a la neige.CONTENTS.

In fquares. .ur. et autres. With meat. - au gratin. A Moulds large cuftard fo called Feuillantine. Coffee cream Autre creme frite. it. dc 43 3 it. Another fried it. or of four colours 440 a la croix de Maltbe. cream Crfme de chscalat. it. - 443 vermicelli or rice it. Of any kind of garden herbs it. ^ a la Daupbine. Flancs. Pag. De^ entremets de creme. de Salute D. Cream in borders like a firing of beads en quadrille. - frite. d' herbages de ee que I' on veut. ds -uerjus. rich cream brulee. - Strafbourg cream it. Like a Malta-crofs it. Of preferred verjuice grapes a la Daupbine. Mould in the fliape of a kettle drum fmall fort of fhoudee Pet its choux. or laft Courfe Dimes of Bifcuit Pafte. Marrow tumblers Entremets de Eifcuits. it. Autre creme meriuguee. Bride cream ' . de vermice!. it. it. au de With a la Stra/tcurg. Canellons Olive fritures 438 it. :ts Timbules. it. 435 it. . Rice cake de pijtache. Piltachio cake it. Gateaux Compiegne au r:s. Creme a la mariee. Ecbaudes au fel. Chocolate cream de coffee. Creme legere. Gcndfes. au chapeht. . Glazed cream Frothed cream mcrinquee. it. Dolphin cakes Cheefe cakes Rameqtiins. Light cream it. it. . it. Creme . G:belets a la mciille. Datiphine cream _ 444 it. Fried it. DarioJes. fo called it. Cream cakes 437 pafte it. Light cheefe cakes 434 it. Tinfel cake Bifcuit au clinquant. Cheefe cakes of a different kind from ramequins Talmoufes. Vi'/oKtee. Soft. A 436 it. or without 439 it. Different! Different fecond. Another frothed cream 445 . Turkish cream a I'atteffe.CONTENTS. Dumpling Moulds P it. a la Suliane. legumes. Burnt cream ris. - j^^z it.it s a'amr. Nun's cream 441 it. vole au -veut.

ib. de fois gras.. . //-. . . . garden greens. or puff cream . Spanifh toaft au mortier.. Pounded toaft de Bretagne. Apples feftooned In the fhape of fnails 4^8 . 453 ib. ib. Cream fritures de fraifes.. Spanifh fritures . ib. German toafts toafts 457 *i. et autres. it>. de legumes. a la Ronrgogne.< ib. en ' ' ctJtmofox. Creau fouffee. ih. Burgundy cream de ris au bouillon. .CONTENTS. 452 jb. de pain a chanter. 44 ^ ib. a au Jurtout. Bachanalian cream bachique. ib. Mafked e 2 * . Genoa ' a la minime a F Infante. ib. - 45.. ib. en rcchers. - Britanny toaft Of fat livers ib. Of peaches de peches. an blanc-mange. . - >. Wafer pafte 450 ib. et de <vig?ie. - Bride fritures . 'foiifies de pate. Pag. Rice cream boiled in broth a la ducbeffe a la nourice.. Of fcate 456 livers and Others . In paper cafes a to. Mafked 449 . Houfewife's fafhion a la nounette. Of ftrawberries Of elder flowers and vine leaves defureau. Italian fafhion Englifh fafhion FAngloife. a VEfpagnole. Dauphine fritures alafermiere. ib. Raties a la Genoife. .mange Craw-fifh cream d'ccrc*vijfes. et d'abricots. - - Queen's cream Of eggs and water d'oeufs a I'eau. - a I" Allemande . - Of ham Of Veal kidney toaft ' defoies de raid. 447 ib.. Of raifed pafte ib. ' Of almonds ib. Different forts of fritures toafts 454 ib. Raifed. ib.. -Like blanc.. if>. de blanc-mange de pommes en piedefteaux. a la . Apple fritures on pedeftals Apple fritures mafked and apricocks 451 ib. &c. if-. PufF toafts ib. Pcmmesenfarbalat. tfamandes. ' . . Rock p- ' -fouffiees. Fritures. Nurfe's cream re'tne. Nun's fritures en caij/es. it. ib.. de rognons de veau. . a la mariee. cafurprixe. ? la Daupbine. iff* Baignets Itatiens. 445 446 it. a la ere me. de plufieurs fa$ ons. de pommes enfurprize. ib. au jambon.

464 ib. An Fendues en 1 Italian pafte ib. agreeable. calf's feet Hares and 465 ib. trufHes. a e ragout. Pommfs farcies.. or cold loaf ib. ib. ib. laft Courfe Difhes. a I'Efpagnole. - -fords. continued. ib. rabbits ears. a la Macaroni. ducfrej/e Spanifh loaf Cream loaf > 46 1 ib. . ou a la Beche?nel. Broiled oyfters Fried oyfters ""' ~~ -. ib. coquilles. "' de blanc-mange . With Bechamel fauce de carpes rites. a la Hollandoife. ib. 467 ib. and with cream an gratin. ib. Oreilies de lie<vret et de lapins de plujieurs fat^ons. Dutch fafhion de carpet. . Fried 463 ib. Flemifh wafers Gaufres a la Flamande. glacees. ib\ enjurtout. et a la creme. With Spanim ib. a la Bechamel. Ham roll. Ecrevi/et au court-bouillon.. de carpes. 462 ib. Mafked loaf enfurprize. I'etuvee. Stuffed a la Flamande. Anchovies with bafil &u Parmefan. a la creme Pain ctejambon a la mayence. ib. Carp rocs. 460 Of morels or mufhrooms *- ib. . ib. a la poulettc. EcreijiJJei . plain boiled Fricafiee. Stuffed 459 < In jelly ib. Craw-nfh. ib. au cbocolat. ib.CONTENTS. a V Carp roes. Meat Jelly de pied de 'veau. Italian fafhion ib. in paper cafes caijfis. Flemim fafhion a I'ltalienne. With 1 470 . Tag. a la creme. Carp roes. Stewed Scolloped Maflced 468 ib. r frites. 466 Continuation de petit s Plats d'Entremets< Small Huitres grillees. Done in a hurry en fauce . with different fauces Getie de viande. With Parmefan cheefe timbals d'anchois. ib. Englifh fafhion Angloife. Ragout of oyfters fautees. de morilles et de champignons. or _ Bechamel 469 ib. 1 f Anchovies in moulds Axcboit au bafilic. a I intendante aux trufes. ' ib. a la bellevue. With chocolate.a I'Efpagnole. Laitances de carpet. Melted cheefe. well- looking de carpes. Of ib.

480 it. Military omelet au bajilic en balgnets. a /'etu<vee. ib. With water caramel Mafked eggs. 474. . St. et de oeufs pocbes. . Country fafhion a la Sainte Menehoult d'anchcis. ' a la Dauphine a la creme. ib. Craw-fifh butter ib. With cream en batereaux ' ib^ a. &c. Menehoult au Pontife. aufoie. ib. Of OMELETS. a la coque. it. Pag. . In fillets. Stewed In the fhells 482 Von <veut. to any fauce or ragout tripe. aux fines berbes. ib.' . 48 1 ib. With Parmefan . Qtufs brouilles. "~" 473 ib.. ib. Provence fafhion brouilKi a la ProvencoJe. With Pontiff fauce 471 ib. ib. With ib. fii a la Sainte Menehoult. With fweet bafil foufflee. With onions and muftard a la mouilktte. ib. a la Conde Beurre d'ecreviffes. With cofFee a I'eait au caramel. a ce que poached eggs. ib. Des ceufs frits. Of Onions < 477 ib. Raifed ~- a ragout of ftevved greens Of veal kidnies de rognons de wait. ^7^ ib. ' With livers of poultry or game au fang. Poached a la Robert. a la Dauphine au cojf'ee. Royal fa(hion Craw-filh cheefe frontage. . a la bagndet. il>. ib. Omelette a la gendarme. 475 ib. Fried or ib. With anchovies. In a hurry an monarque. ib. Fricaffee of eggs en filets t a la moutarde. With cream and rice flour a la farce. With Parmefan cheefe Eggs mafked Snowballs of eggs . with muftard 483 . ib. la fcrmiere 478 ib.CONTENTS. Or Red ib. herrings aux onions. 472 ib. i aux amandes.. a lafer-vante. Qeufs a la a la creme. ou de harengs forets. a la creme de ris. en aezge. ib. a la bate. Malked enfurtout. With blood au Parmefan. Boiled in the {hells au gratin au Parmefan. ib. With almonds - 476 ib. cheefe. D'OME LETTE S. With fweet herbs Poafted a la broche.

. 483 ib. Puffed. With cheefe a rail. a la nonetle. or meadow. . The Flemifti fafhion a la payfanne. the country fafhion glaces. a la Flamande. au With cullis of garden - fluff . or raifed enfurprize au au. 1 au 'vin de Champagne. aux epin-ars. With tarragon With ravigot fauce . a la celrftine en canelons a la mo'e'lle. celadon. ______ au point dujour. In cowl. Of a fine colour en crepine* a ce que I'cn <veut. < a la rai'igcttc. accompagnes. " way With water . Sham eggs.green .. ib. Hard boiled au miroir. Eggs. a la bonne amie. . " a la princeffe a la coquette au trufes. With ftewed cucumbers a la farce. Fried in burnt butter With milk au lait. i 485 Glazed . _________ . With ftewed peas Oeufs a la tripe aux petits pois. to what you pleafe au zepbir. 484 ib. Fantaftic a Vejiragon. " i au verd-pre.. Sea-green Pale. With white wine au poupeton. Pere Simon coulis de legumes. ib. In a great coat Garnimed with fomething elfe en puits. a la crcme en capote. A falmie of eggs a la crime* With cream en caijfis.. like a well . . - au. In paper cafes a la <ueftale. Clear. eafy au nature/. With marrow au from age. Scooped. With truffles a la Suffi. like a looking-glafs au leurre no'tr. ib. Pag. _ a la tripe aux concombres. with balil bafelic.. In a friendly. In a plain way a Veau.CONTENTS. Virgin eggs au falmi. With fpinach Frothed maringues. With Swifs cheefe . With garlick a la falette.

ib. In the table-difh.own juice in fallad cullis fauce.. with fugar caramel Raifed rice fouffle. far cis. ib* fmall eggs. ou p&is gottlous. Brocoli. " 407 en falade. ib. With - en piedejleaux. Rice milk and gruel Ris au caramel. t b. ib. with a ragout In fmall moulds. DCS PETITS POIS. Fa$on de faire Bouillie. Pois fans parchemin. . with macaroni drops Served with gravy aujus. Garden beans. a la maitre d" hotel. white or green - roo ib. for garnifhing les petit's Pap. With a gratin of piitachio nuts. or pickled a F Angloife. a lEfpagnole Grandmother's fafhion . With bacon. With or a ragout Fried kidney beans frits. To make or - 494. - Pag. 49^ it>. cream fauce ib. With capers As - - ib. Green Kidney beans Haricots <verds. Fricaflee of lentils Lentilles fricajfees. a la poele. or thick milk Du ris t et greuau au /ait. . . ib.. ib. . Dried. a la Flamande. ib. diverfified en petit timbale. Feves de marais a la creme. a la poulette. 400 . an plat en ragaut.. . Rice glazed. au lard. ib. 1 > pour confire et fecber. Cboux brocolis. -. Oettfs _ . ib. ib. verjuice fauce In pedeilals With a fallad enfalade. &c. YOUNG pork PEAS. . < Green peas in their Petit s pois dans hur fuc. . With forrel fauce In chicken fricailee n fncafl'ce de ^oulets. Dried peas Pois fees. ib.. In a frying-pan fweet herbs FricafTeed with bechamel fauce With 492 ib. - -- ib. ib. Reddened with lobfter fauce -. /'^. or fricufTeed Scalded or boiled in the kids ib. -- enfalaile. a la grand-mere. and ftuffed au macaron. or little bullets. different ways de plufieurs facons au gobelet. In cups. di-uerjijiee. - a la bechamel. Like a cream. Flemifh fafhion au cadres. a la fauce Merluihe The Piedmont fafhion a la Piemontojfe. ib. Englifh fafhion a ia creme. ib. a fallad - - ib.. au <verjus. aux fines herles. Green kidney beans 408 au coulis. 493 ib.CONTENTS. ib. ib. The fteward's fafliion ^_ a With onions Voignons. Stewed. a la fauce d'ofetll?. 502 . or preferved Haricots blanc. . augraiin depiji aches. ib. ib. White kidney beans fricaflee ' . oeufs pour p-artiir. Boiled hard. a Fecarlate. Of GREEN.. 501 ib. ib.

Shallots. Pay. aujus. Cardoons. Cucumbers. Onions. la creme. Different ways of dreffing lettuces Cauliflowers Cboux-fleurs. Onions. 514 Du . Navels. ib. comment ' With green baiil chopped with the farce - 5 1 3 les confire. chervis. Turnip cabbages 502 jb. . berbes. different ways Laitues de plujieurs fa$ons. en baignets. 509 * ib. Melon et to preferve fritures melons . Red cabbages _ _ farcis. Flemifh fafhion . ib. de plufeeurs fa$ons. &c. 505 ib. Common Radifhes.. et Rocambole}. Carrots. Engliih fafhion a la bonne-femme a la Prcvenfale au bouillon. a la Lionnoife Des Oignons. as cardoons Ravioles et raves de plujieurs far^ns. Leeks. Turnip-Radifhes. Oignons a fltalienne. Chibol. Cboux rave. Cauliflower with queen fauce ib. faljtfix. 503 ib. _ a la a la Saint e Cloud a la marecbal Cabbages Huffed Flamande. Ravioles. Of . In good cullis " a la Satntt Cloud Du pourpier. ' ib. With gravy en ragout 5 1 2 Concombres a la poulette. ib. . a la rcint Melons. 510 5 1 1 a la reine. en cordons. Poireaux. Of Turnips. &c. As fritures -+ ib. ib. Parfneps. ib. oeuft Des Navels. Carafes. ib. &c. . different ways Of leeks and celery et celeris. root. Of purflain en tabatieres. ib. Turnip radifhes. Italian fafhion Stewed with carp roes l5c. and potatoes ib. ib. taupinambours. white beet . ib. . ib. Spinach in fnuff-boxes a PAngloife. Cabbages. Raves. farcis. Ail. . 504 ib. Of fkirret. Turnips. aux de carpes. Stuffed ib. 506 ib. Echalottes. Chiboules. Des fines Of fweet herbs . and Rocombole. Spinach with cream 507 508 ib. How De en baignets.CONTENTS. Panais. au bajilic. Parfley. Garlick. and com- mon Epinars a Des poireaux radifhes. with white fauce . Perjil. Des cardes. rouge.

en cruftade. ib. Seaman's fafhion aux fnes hcrbes. ib. ib. and Champignons. ib. ib.. With In cruft fried bread > 523 ib. au bacha Des trufes. Of .. ib..la Sainte Menehoult ib. a la creme. Morells.. . ib. - Preferved for kitchen ufe et ib. In the pan a la brie. ou a la Barigoult - ib. ib.glace. Moujfirons. With white wine fauce aux trufes. ib. Champignons. As fritures 520 ib. ib.CONTENTS. With the leaves . Of Morilles Morels. With truffles a la poele. hublon. * Fried frits. or foldered together en baignets. plain boiled - 521 ib. Tranfparent 5 ^ ib. la bechamel * ib.. Afparagus. Des Morilles. plain boiled en petits pois.... As green peas confetes. Stuffed a la Sainte Cloud au Pere Bernard . Italian fafhion a la mariniere. ' 517 ib. ib. With a liaifon fauce au Pretot a ritalienne. a la Mayence. a. With fweet herbs > ib. Pag. Glued. Provence fafhion a la Proven ( ale. - Gored and fluffed 522 ib. a la Hollandoife. 1 8 ib.. Trufes au court bouillon. . f .artichokes Artichokes with white fauce Artichauts a la fauce blanche. . ib. c i Q a la gendarmes a. Afperges en batons. au Parmefan a. . ib. < 5 1 5 . la en cryfteaux. > ib. Dutch fafhion en accolade. au <vin de Champagne. 524 Morille. au <vin de Champagne -en puits. Des artichauts. a la Pompadour . enfuillage. 5 . Of truffles Truffles. Of hops 514 ib. Mufhrooms. en timbale aux croutons. With Weftphalia ham ib. Du .

Violet pafte d' apricots murs. . Pates de cerifes. " La and eighth degree grande plume. Fried in pafte a la Saint e Memhoult. Eleventh degree Le ca/e. Broiled en falade " au Pere Douil/et Shewed De Des {.de Of quinces . The third. '* ' Of goofberries Of rafberries and currants d'amattdes -vertes* et d' apricots <verd$. ib. qui eft The method of clarifying fugar The firft degree le petit Liffe. Ninth degree -< ib. fouffle. coigns. de framboifes. et fourth. quern de cocbon. Twelfth degree Le caramel.. Red pafte Of chefnuts de marons.d citrons. fifth. de earrings rouge. Of Mufcadine grapes de verjus. 531 ib. Le petit cmtlet.. Of Icjncns Pate* . Pafle of all Sorts of Fruit. ^. Third degree Le grand -perle. la petite\ et la grande la petite flume. Thirteenth degree - ib. called Small Liffe 530 ib. feventh. different ways Mcufferons ou champignons a la creme Champignons en canellomt.C O N Merillcs T E N a la creme au lard.'OFFICE. D ^* Pates de toutes Series de Fruits. Of ripe apricocks de peches. Tenth degree Le gros boulet. Of plumbs de raijin mufcat. Of Peaches de prunes. Of paring fugar 528 De Premiere lafetftm de ilarifer le fucre. 5 29 of refining fugar. Second degree Le petit perle. . Of verjuice grapes . the different degrees of pre- differentes cuij/bns de fucre. ib. fixth. ib. Cherry pafte de grcfeilles.. Of CONFECTIONARY. cuij/bns de fucre.and apricocka de 'violet tes. Le grand LiJJe. With bacon < Moujjerons ou champignons de plufieurs faqons Mufhrooms.

la couleur rouge. Of pears ___ de prunes. Of plumbs de fleurs d' orange. Of De the Sands and Colours ufed in Confectionary. de fleurs d* orange. Of orange flowers de grofeilles. Conferve of orange flower water f 2 Conferees . ib. Of Dried CONSERVES. ib. 539 ib. Obfervations on fruit pafte 536 537 Des Pates Pate de pajlillage de Of Paftil Paftes. ib. Liquorice Pafte Pajlillage de Regli/e. 538 ib. 54 j ib. Rock candied Candied violets fugar Candi de Des violet tes. Of violets de violet tts. Pdtes de pommes. Of PASTE. Of cinnamon de canelle. de citrons. CANDIED SUGAR. Of jonquils Sucre candi en pierre. ib. i-b. Obfer nations fur Of apples les pates de fruits. ' Of red colour Of blue Yellow Green fables. 540 ib. Des Sables d'Ojfice. de mufcats. bleue. ib. Pag. ib. Of Mufcadine grapes 544 ib. Clarequets de ponunes. 546 Des CONSERVES. de verjus. Of goofberries Of violets de violettes. of chocolate 537 ib. des Pajlillages. les ______ Maniere defaire How Of to make the fands 541 Des CANDI. iterte. 543 clear tranfparent CLARE %UE TS. - jaune. ib. Paftil pafte cbocolat. ib. et des Couleurs. . Confer'<ves de fleurs d? orange. 542 ib. Of orange flowers Of lemons Of coffee de coffee.^. Of cloves Of barberries d'epine-vinette. Of cinnamon dejoaquilles. ib. Candi de fleurs d* orange. de poires. ' Clear apple pafte - " " Of verjuice grapes Of quinces de coigns. .CONTENTS. Candied orange flowers de canelle. ib. de giroffles.

ib. de coigns. Of chocolate de grenades. Of goo/berries de chocolat. de Green concen'e canelle. 550 ib. et mufcat. Common family way Of white jelly Black caps 551 ib. de grcfeilles. Of apples. tumn. ib. de mufcats. Ccmfofe . Of China oranges 558 ib. de pommes farcis. Of verjuice Of plumbs and Mufcadine grapes _ 557 ib. a' oranges domes. Ofchefnuts douccs. Of Mufcadine grapes and 548 ib. Of cherries de cerifes. Pag. Of faffron 547 ib. < Stuffed apples Broiled or fried < de pommes. Of apricocks Of peaches de peches et de pa<vies. and winter pears de poires a cuire. 549 ib. d'amandes - vertes. it>. ib. or ftewed Apples and Pears. fautomtie. en gelee rouge. . and lemons White lemon concerve blanche. Of cedar Of almonds. Of piftachio Of filberts nuts ib. Of rafberries de framboifes. de marons. ib. bigarades. a la cloche. Compote bourgeoife. iterte. ib. d*abritots'murs. in a coloured jelly - d'abricots vertes. Det Competes de Pommes et de Poires. Of quinces - en gelee <vermeille. Conferees de fafran. de coigns. other forts of apples Of de poires d'ete. peaches roafled or broiled grillee de peches. Of cinnamon depijiaches. de cedre.CONTENTS. Of baking pears Red pear compote rouge. Of quinces. Of Of peaches de njtrjus de prunes. ib. with lemon juice it. grillees. d'a-veUnes. d*apricots. Of green apricocks Of green almonds Gf ripe abricocks de peches. and nedlarines ib. r- ib. " de gelee blanche. Of China Seville oranges. d'amandes aujus de citron. et citrcns. 552 ib. in red jelly d'autres pommes. * -* Of pomegranates Of marfh-mallows deguima'ues. Of verjuice grapes di 'uerjus. ib. ' et d'hyver. de citrons. Compotes.

a la Dauphine a la reine a la Sainte Cloud au chocolat au piftache au canelle a lafleur a'orange ib. MaJ/epins . ib. Broiled orange chips Grillage de bigarades. . ib. et Des cornets Des gimbelettes. Des mouffelins. - ib. de <violettes et de jafmins. Gaufres au Wafers. Paftes. zejles. Des Gaufres. Of lemon chips de citrons. ib. Pa*. different Fafhions. 559 tb. Of green goofberries de grofeilles <vertes. Compote de . 563 ib. or rock fweetmeat ib. Pafte. de jleurs t Green orange-flower cakes orange pralinces. in lover's knots ib. Of preferred orange flowers 562 ib. Of Des gaufres. Of coloured pafte. Of BROILING . Violet and jefTamin cakes Des GRILLAGES. Of goofberries de grofeilles. ib. Of ftrawberries defraifes. Of cherries de cerifes. Des GATEAUX. ib.. ib. ib. ib. Gateaux de jleurs d' orange. or buns ib. Of rafberries deframboifes. Pafte for hoops or rings ib. Of orange rind Of lemons cut in quarters de tailladins. Batter of whites of eggs 567 Des Maffepins Sweet Maffepins en laqs d'amour.CONTENTS. Pate de <vin d'Efpagne. ib. 560 ib. Wafers with Of jumbals. . S. 56 r ib. et autre Pates. et meringues. Spanifh wine pafte 566 Pate pour de petits ronds. Sweet pafte. Des maringues. Of almonds d'amandes. Macarons. _ 564 coffee ib. Of piftachio nuts de pift aches. Cornets. ib. . and other Of wafers caffe. d'' Of CAKES. .

Of preferved fruits . Macaroni bifcuits au liquide. d'amandes de coigns. deframtoifes. de violettes. Of rafberries Of ftrawberries it. Of apricocks marmalade - de de fleurs forange. it. White fugar almonds Englifh fafhion . if. Amandes a FAngloife. pears it. Bifcuit 57 > it. et depoires. Pijlacbes au caramel 5 75 if. Slowed or almonds >. Pralines blanches.CONTENTS. 571 it. 57^. des prunes. Of macaroni drops macaroni. or burnt almonds . Of MARMALADES. et d' Of green almonds and Of quinces 578 Des . fouffles. preferved. Pag. Macarons en canellon. Very Of light cherries " 568 5 69 to. it.. - deframboifes. vole au vent. it. of Almonds and Piftachio Nuts. 577 it. et de Pijlaches different Preparations la praline. de grofeilles. Orange marmalade Of plumbs 576 it. Spoon bifcuits Of BISCUITS. _ . BISCUITS. it. With cream or marmalade _ De De. it. defraijes. de cerifes. a lafleurs <P orange a la duchejje d'amandes 57Z - <& pijiacbe - 573 D Of the Amandes a - Outrages d*Amancles. Of rafberries Of goofberries Of violets 'apricots verts. Orange-flower Of cherries cerifes. /a praline rouge. d'apritots. * Marmelade de pommes ' Marmalade of apples and d* orange. it. it. a la cut Here. de fruits confts. Of a red colour raifed it. Dried. De* MARMELADES. it.

cedres y bergamottes.. bergamotte pears. d'epine vinette. . Gelee de pommes. Of pomegranates Of barberries Of cherries de cerifes. " " Of mulberries Of violets Of orange-flowers de fieurs d* orange. . Quince jelly . Sec. or maiden-hair Of mulberries de mures. Of goofberries de grofeilles. de grofeilles d^une autre fa^on. citrons.de grofeilles. Of apples Of quinces < . Liquid apricock fweetmeat Confiture d?atricots. . Of quinces de raijins mufcat s. Paff. Des Confitures au Sec. Liquid cherries ft. Of green apricocks d*abrieots verts. Strop de citrons. " de pommes. goofberries de cerifes. it. it. de grenades. Apricock fweetmeat . . Des S IRQ PS. . -. Of plumbs < 586 it. Another method goofberries . Des G E L E E S. d'atricots d'une autrefafon. Des Confitures au Liquide. . Of J E L L I E S. if. Of plumbs and Of apricocks d'abricots tapees. 587 baked apples 588 it. " Syrup of lemons de coigns. oranges. Of walnuts de prunes. Of Mufcadine grapes de violettes. in nofegays or bunches Dried preferved cherries de prunes. lemons. Confiture de cerifes au fee en bouquets.. j6. it. it. et ligarades. " 58. et pommes tapees. de grofeilles verts. de pommes. Of it. --de mures. d'oranges. . i if. Of dried Sweetmeats. - Of green it. . Jelly of apples Red apple jelly rouge. de pecbes ou pavis. . 580 it. Of 582 it. de grafts noix. Syrup ORGEAT. Of Liquid Sweetmeats.. Of capillaire. - tjjcj it. Of peaches or nectarines Of barberries d'epine vinette.CONTENTS. 58 f it. it. 578 it. ' and others. de verjus. Of Mufcadine grapes de mufcat. c8* it. Of verjuice grapes de coigns. de coigns. Sirof . de capillaire. it.

. currants Ices " ib. Violet coloured violet. Walnuts. oranges de canelle. dc frawboifes. ditto Cerifes a Feau-de. ib. Amandes vertes 592 ik. Jeflamin. Peaches in brandy Pears ditto 591 ib. 596 ib. ib. ditto Cherries. anifeed. ib. in brandy 593 Oranges deuces a r eau-de-vie. 594 ib. Pag- Of cherries Sir op de cerifes. Of whatever you pleafe Fruits. Plumbs. in brandy ib. Des Fruits glacet. ib. Sweet or China oranges. Of ftrawberries de cerifes. and apricocks de coriander. de cafe. Fruits. dejafmin. Autrefirop de ce que I' on . Of I C E sJ. Whipped cream Moujfi a la ere me. ib. ib.CONTENTS. & ff peaches. Cinnamon ice . ditto Noix a V eau-de-vie. Des Glace a la creme. and orange-flowers de verjus de citron^ et de grenade. of violets.vie. Prunes a {'eau-de-vie. Peckes a Poires a Of Brandy r eau-de-vie. abricots verts a I" eau-de-vie. veut. Of goofberries or de fraifes. GLACE Iced cream 5. & Green almonds and green apricocks. 597 ice ib. 598 of coriander* and juniper-berries ib. Ices . d'apricots. Des Mouffi-s. Of China and Seville ib. & de fours d 'orange. Of rofes and jonquils de pavisy de peches. I' eau-de-vie. de rofes \3jonquilles. Of iced Des . de genievre. feeds. Of faffron - ib. de violettes. 590 ib. Des Fruits a f Eau-de-Vie. Of frothed or whipped Creams. it. ib. de bigarades & Lemon and pomegranate d'oranges douces. Of goofberries de grofeilles. Whipped coffee defafran. 595 " Of cherries iced Of rafberries de grofeilles. d'anis. Ices of nectarines.

de cerifes. Cheefe.CONTENTS. With eggs ib^ 603 ib. de marmelade glace. Ratafia of kernels Ratafia of lemon-peel 605 de genievre. la creme bourgeoife. Iced cream -cheefe 599 Iced cheefe of any fort of marmalade ib. a la creme fouet tee. Des Fromages Fromage a la creme glace. Ratifia of anifeeds Of < ib. rafraichijjante de fenouil. Of iced Cheefes. Of chocolate "" 608 . Cream cheefe. " Of Sweet Drams or Cordials. de citron. glaces. Cream. - and apricocks 6c6 ib. Pag. ib. Pate d'orgeat.il. rafra'chijjante d* orgeat. without icing. Ratafat de noyaux. Des Crernes d* Office. . Des Eaux RafaichiJ/hntes fans etre & la glace. ib. 60 1 de cerfeu. quinces d^anis. Of Creams. DucafL Of coffee ' < 607 ib. Of frefn Cream Cheefe. as Part of Confectionary. la Creme. de noix. fennel. Ratafia of cherries. with whites of eggs 604 Des Ralafats. ib-. &c. ib* Ratafia of juniper-berries de Mufcat. au blanc Whipt cream d'oeufs. Lait de pift aches. Ratifia of Mufcadine grapes and others ib. Of Eau Eau Eau de pi ft aches cooling Liquors. and of chervil Cooling Waters of - ib. &c. Ratafia of walnuts de fleurs d* Ratafia of orange-flowers oranges. ib. d'amandes. " de coigns. de ptftaches. Orgeat water 5" ib. Orgeat pafte & Almond and piftachio - milk 602 ib. With whipt cream a la creme de marmelade. Cream cheefe and marmalade aux ceufs. plain family way ib. Des Fromages a Frontage a. Du chocolut. Of piftachio-nuts ' a ' ' la Cbantitty glace de beurre glace. Creme fouet tee. as iced butter > ' < 600 " ib.

From Diable...CONTENTS. Of Des amandes Desfraifes. Of chefnuts Des oranges douces. verts. Of ftrawberries 61 ib. young or fmall devils "' Des (eri/es enfurtout. The fame.- 609 ik. Of green almonds " . an taramel. Des Ouvroges ties diverfes Fn^onf. Of fweet oranges Des diabletons.. various Sorts of Works. **f.. Coated cherries .. ib. it.. another way Det marons.

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Cullis. and Cullis. Brifket. Of Broth. put into your Slices of Beef. and fome of the Broth. Bouilkn pour les Potages &? Sauces* Broth for Soups and Sauces. and is the French BoutlH. of Neck or Loin of Mutton. with a little fine chop* ped Parfley . ou Bouillon General* or General Broth. or fhort is moft con1 *a venient . at Difcretion.) take particular B Care . adding thereto what Herbs or Roots you pleafe. Gravy.s^^^ PROFESSED COOK. of Leg and Knuckle of Veal. Des t Bouillons^ jus> cP Coulis. and Cullis. The Broth ferves to make your Gravies. Bouillons de Mitonage. Brazes. Of Soaking ( Gravies. put into it Roots and Herbs. which ever It is commonly eaten plairtj with a little fait over it. or any Sauce that may be moft agreeable. is HIS j*^ made of Rump. and common Soups. ACCORDING Pot large to the Quantity wanted. When the Pot is well fkimmed. and a Fowl. or the Piece I'remblantc: */' Ribs of Beef. the Meat makes a large Dilh. (an old one is very good for this Purpofe .

and not too mueh of the Herbs or Roots. Head of Celery. fkim it very clean. taking Care to fupply Pot with boiling Water pretty often. then poor fome boiling Water on it. a large Onion ftuck with one or two Cloves. a Couple of of middling Turnips. Barn-door Fowl or Capon. Pigeons. Parfley-roots. add fait. Bouillon au Bain-Marie. is the Fat of Bacon cured without being fmoked. then put in the Meat and Roots . then add Roots and Herbs a think as you proper. you may little Parfley and Thyme boil in this Broth whatever tied toge- to ferve in the Bouillon a la hate. Bottom of * The Lard here meant. and let it boil fmartly about half an Hour. Broth made in one Pot boiling in another. well tailed. fkim it. &c. fuch Soup. Parfneps. and fome of the firft Broth in the Meat Pot . taking particular be very clear. you proas Fowls. foak it on a middling Fire. garnifh the a Stew-pan with a few Slices of Lard * . Fillet of Veal. Slices of a Fillet of Veal. and is to be underftood as fuch in every inftance throughout this Work.2 Care to ^PROFESSED and a COOK. one Head of Clove. fmall f UT Beef. for the Ufe of Cookery . lean Meat Celery. and Manner firil the . until the Meat begins to catch at the Bottom of the Pan . Leeks. It ferves you to fimmer your Soups. being coloured and ftrengthened Sauces. fkim it very well. Carrots. Broth made in hafte. Carrots. with a little Gravy . viz. iliced Onions. and fift it clear for Ufe. half a . large Onions fluck with a few Cloves. pofe Care that the Broth Partridges. boil it in that OUT Water for five or fix Hours. or more . and a few Bits of Roots . an earthen Pot into a larger one with boiling cut Slices of Beef. of and alfo to make the liquid ther .

together into a Stew-pan. a Fowl. Celery. and whole Pepper . as Carrots. "y[/"HEN you may make you good Confomme very cheap. by gathering all Kinds of Parings and Trimmings. Parfley-roots. . and one or two Partridges. and of fuch Game as you employ alfo Parings of Butcher's Meat Put all a : : work for a great Entertainment. tied together . a fmall Bit of Nutmeg. . and turn the Meat now and then. I neverthelefs prefume to fay. good yellow Colour. put it on the Fire without Liquid until it catches a little. B. boil it on a flow Fire about four or five Hours with Attention. Tafte muft direct. and add a few Cloves of Garlick or Shallots. and Bones of Poultries.PROFESSEDCOOK. It ferves for Sauces. into pUT Veal Turnips. which in England. Pinions. as Legs. when it is of a large Onions. and will make either hot or cold Dimes very agreewithout which no able. B. and fift it 3 in a Lawn Sieve. your Pot or Stew-pan Slices of Beef. fift it. ones will anfwer the fame End with Care. The French common but Copper Confomme* Jelly Broth. particularly thofe of Herbs or Italian Pafte. that will ftand the Fire for this Purpofe . N. Cookery can be good. or Bunch of Parfley and Thyme. then add fome good clear boiling Broth. according to the Quantity required .) have an Averfion to the Tafte or Smell of Garlick . It ought to be flrong enough are not to cool to the Confiftence of a light Jelly. and a fmall Faggot. and fcalded Roots.- . Roumeftec* Jelly Broth of all Fragments. or boiling B 2 Water. foak it fome Time. as Experience will (hew. of Fillet. Parfneps. as the laft Article . ufe this Method with earthen Veflels. to give it a proper Colour . that its Effects are very good when uied with Moderation. and to add Strength to your Soups. then add fome fmall Broth. made N. two or three Cloves. I am very fenfible that many People (more particularly in England.

fift. a few Cloves of Garlick. and fkim and fift it for It will ferve to add Ufe. Lettuces. Borage. . Cooling Broth. a good of Parfley. *T*AKE add and a little all it Charvil. Liver -wort. are. a Calf's Liver. Purflain. one or two Glafles of white Wine. young Nettles. Charvil. and Burnet. and according to Order. boil this flowly as the former. Bouillon Pr'mtaniei". Spring Broth. Flowers or Roots. then cut it into thin Slices. Tips of Elder. Sorrel. Wafh and chop a proper Quantity.- boil it a few Minutes. wild Endive. and a good Bit of Butter into Soup-pot. Chibbol. fift coarfely for Ufe. or Seeds. and whole Pepper. and boil it in a Quart of Water till it is reduced to a Pint . which are employed for cooling Broth. Beet -Roots. and keep Ufe without boiling. Bread. and all the Flefh round it . &c. Water. Cucumbers. cut out the Gall. Watercrefles. and Quantity a little fxveet Bafil. Garden and wild Endive. Bouillon Rnfraickiffant. Fumitory. chopped . a Cruft of pUT a fmall Leeks. Fruits. Charvil. Thyme. Lettuces. Buglofs. Burnet. Strength to all Sorts of made Difhes arid Sauces. and boil a Ihort Time in thin Veal or Chicken Broth . Sorrel. it in a cool Place . Cos Lettuces. or Stew-pan. warm it for Autre Bouillon Rafraichiflant. Leeks. two Laurel Leaves. The Name of Roumejttc is given this Confomme. with two or three Hsuulfuls of Herbs.4 3%e PR OPE SSED Co OK. Hop -tops. when made rnoftly of Game. Dandelion. two or three Heads of Spice Cloves. as Beet. E Herbs.- Another Cooling Broth.

fome good Broth. without Skimming it. with three or four Lettuces. and Melon . and boil it in a Quart of Water. a fmall Handful of Charvil. and Purflain. Panade de Blans de Poularde. CLICE Eau 13 de Poulet. Leeks. half a Pound of Veal. Panado of Breaft of Fowl. reduce the Liquid to half. put the cold Seeds. add to it the Fowls roafted. with ftrong preffine . all coarfely chopped . fing according to the Confidence you a Bit of in "DOIL Crum Breafts of a would have it. add to. by adding half an Ounce of Rice. Endive.PROFESSED COOK. and Purflain. Chicken reduced to a Quart. then You may alfo make another Chicken Water. . and the Bignefs of a Walnut of Sugar. into the firft in three Pints of River one Ounce and a half of Body a Mortar . Succory. then fift B 3 it . Chicken Water. OIL a well-drawn Water. as much Pearl Barley. boil it till in pounded fift it. well wailied and coarfely chopboil thefe in a Quart of Water till reduced to a fift it for Ufe. VX^ASH two Ounces of frefh Grits in warm Water feveral Times. very together and add Broth . and as much Purflain. boil it in three Pints of Water. Lettuce. The four greater cold Seeds are Water Melon. the four lefler. Bouillon pour adoucir VAcrele du Sang. and pounded of Couple fift all in a Cloth. Gourd. it white Endive. Grits Panado. and {train it through a Cloth or Stamine. till the Liquid is reduced to about a Pint. Panade de Gnteau. Cucumber. with five or fix Craw-fiih pounded alive . all 5 ped Pint . Broth to fweeten the Sharpnefs of the Blood. for thofe that like it fweeter.

a few Cloves upon the Meat. and fiinmer it on a flow Fire. to be underftood in the Senfe of Jus de Veau. and muft always be done without boiling. Cookery. upon fliced . with which it is mixed. Celery. Parfneps. B. : a little Thyme for Ufe. Carrots. foak this on a flow Fire about half an Hour. to the ACCORDING lean which Beef. Egg Fire without boiling A Panado is alfo this is called making a Liaifoa. as conglutinating the different Liquids together. made with Bread Crums inflead of : Rice. Wine and a Bit of Sugar boil it a Moment before ufing. Beef Gravy.im and fift it clear. cut Slices of place in a Stew-pan. it ought neither to very it on the thicken to beaten an add the Yolk of up. the Bottom of the Stew-pan with thin Bits of Lard. then put it on a ftronger Fire till the Meat catches to the Bottom of the Pan. ftirring it two or three Times j let it catch to a proper Colour. then Quantity wanted. being firft nor thick . and add a Spoonful of white to it . Sl. foak it on the Fire in this Manner till the Veal throws out its Juice. Burgundy Panado. and a Spoonful of Broth . adding two Spoonfuls of fat Broth . Jus de Bacuf. and is brought to a proper Colour . Veal Gravy. as the former. then thin be laft . and N. As finiflied in the the fame Manner. fliced Onions. Panade a la Bourgogne. till the Meat is thoroughly done You may add and Mufhrooms. it is Word Liaifon will often be repeated hereafter. Broth.6 it 'The PROFESSED COOK. and then add a fufficient Quantity of light Broth. T)OIL two or three Ounces of Rice very tender well waflied in thin then fift it as the . then a few Bits or Slices of Ham. Slices of Veal Fillet. Onions and Roots .

a Glaze round the foak Stew-pan . (meaning not very thick nor clear. the Cullis in a Lawn Sieve. after ment muft guide you Coulls General.The it PROFESSED COOK. and is B 4 Coulls . of fat Broth its . Game. it a take with out Skimmer. Parings and Trimmings of Poultries. and fift thoroughly done. that in all Gravy you muft put a Fat. ikimming Coulls de ce que I' on vent* Cullis of what you pleafe. until the Meat and then on a ffeonger Fire. then take all out except the Caramel. and take it off the Fire. is Necks. without Expreffion. and ftir it continually with a Spoon. little Obferve always. viz. a long while. '"PHIS made with any Sorts of Meat. one or two Onions ftuck with Cloves. Stumps. fine forms a it on a flow Fire. take proper care the Fire is not fo violent as to give it a burnt Tafte . and fimmer it when the Meat is it often . or a fifting Cloth. and as the former. Broth. Bottom of your Stew-pan with Slices Fillet. Bits of Ham and Lard. for the Colour. gives Juice. and a few finilhed as the laft. until it brown Caramel. as Pinions. &c. 7 finiih then add thin Broth as dire&ed for Mitonage. when you add the it is Your own Judgeproperly coloured. which is done by the catching with proper Care. with a good Bit of Butter worked with Flour. General Cullis. put the Pan on the Fire again. according to the Quantity and Goodnefs required add upon the Meat two Carrots and one Parfnep cut into large Bits. Slices of Veal . and fo as not to give it a burnt Tafle. until it is of a fine yellowifti Colour . and a Spoonful QARNISH of Veal the . then add as much Broth and Gravy as will keep it of a proper Colour and Confidence.) then put the Meat back again.

you may alfo Ham add half of an old Fowl. with half a Handful of Sweet Almonds fcalded. letting and add fome Broth of a natural Colour . Coulis . fift all a Lawn Sieve. or in the Oven. Carps. and dry the Shells on general Cullis Preparation of this Coulis when the Glaze . The laft is for the fame Purpofe. xvith Slices of Fillet of Veal. to give it more Strength . trim off the Tails of half a hundred of Craw-fifti. excepting thofe Coulis made of Roots or Seeds. when properly pounded. and proper Seafoning can. and made as rich in Tafte and Flavour. pound the Infide of the Bodies. from which it has the Name of Reftorative. ufing . mix all together . cTEcreviJJes. the fame as the the Fire. Coulis.ifhed by the Name of Porridges and Puree. The firft is the weakeft and cleareft. and Bread Crumbs foaked in Broth . for the fake of giving a proper Colour to any Sauce . which I have diftingu. Poultry.3 e fbe PROFESSED COOK. pREPARE a Stew-pan for this as all others. or a Cloth Strainer with Extogether in this Cullis will ferve in whatever you think preflion : proper the Tails ferve to garnifli Soups or Ragouts. viz. meager Broth. Names to fignify much the fame Thing. foak it on a flow Fire without it catch at Bottom. to pound with the reft . Game. a few hard Yolks of Eggs. or a whole one. Meagre Cullis is done in the fame Manner. is is 'T'HE firft formed in the the to add Broth Quantity requiraccording Stew-pan. make it. This is the true Foundation of Cookery. The fecond is flronger of Meat. and put fome in the Mortar with the Craw-fifti . Butter. and Rejlaurant. and is for the Purpofe of adding Goodnefs and Strength to whatever it is mixed with. Confomme. fift the Cullis through a Sieve. and Broth. Queen's Cullis. Coulis a la Reine. Craw-fifli Cullis. ed . a few Bits of and Roots . as Meat. or any other Kind of The French ufe three different Fifties. pound one or two Brcafts of Fowls or Chickens. fimmer it as all former Cullis . and wherein every one ought tp be as perfect as poflible. and is often made with a little Flour.

then add Broth without Salt. a Glafs of white Wine. and add four raw Yolks of Eggs. and all Sorts of Roots give it the fame Colour as the general Cullis . Caulis Blanc $ la fiourgeoife. This Cullis is made either with Meat or ]Fiih-broth. when well fkimmed from Fat. White Family Cullis. and lift it in a Lawn Sieve. boil for an Hour on a flow Fire. a Sufficiency of Ham to give it a pretty ftrong Tafte. rubbing : Coulis de Jamlon. a Little Nutmeg. a little Gravy. you may add a little Cream to give it a finer white This is often ufed. finjfh as ufual. according as you pleafc. ft rain 9 a Stamine. whole Pepper and Salt . Thyme. a few Mufnrooms. one Clove of Garlipk.*fbe PROFESSED COOK. about a Dozen of Coriander Seeds with half a Dozen of bitter Almonds fcakkd^ and mix this with Bread Crumbs foaked in good Broth. Ham *TPHIS Cullis. Laurel. and the fame Ruje muft be obferved with every Thing where ggs are Part of the Composition. together in it the Mortar. without boiling . two ploves. up with Cre^n . a Faggot of Thyme gnd Parfley. and fift it through a Starnine ? (hulls Bourgeois. and it in hard with a wooden Spoon . ^TPAKE a Bit of Butter rolled in Flour. and ought always to be warm. or Mace. a few Mumrooms. a Glafs of white Wine. -A Family Cullis. make the Liaifon without boiling. half a Laurel Leaf. as the Liaifon. a Faggot of Parfley. then add fmall Broth. . fweet Bafil. ChibboJ : pr Shallot . is done with Slices of Veal Fillet. . and Broth pOUND in a fufficient to it fceat make it to what Confiflence you pleafe fift Lawn Sieve. flir it in your Stew-pan till it takes a fine yellow Colour .

as all thofe Cullis thicken greatly in cooling. and fift your Cullis in a Stamine. and pounded. with Veal and Ham. Onions. then add Broth. well feafoned. a little Winter-favory the Broth of the Peas Cullis is made by boiling the Peas in good Broth. boil them Parfley. being well boiled in Broth. foak it till it catches . and Winterfavory . a few green Shal- lade. Turnip and cut the Turnips each into five or fix Pieces. QREEN in Broth. two Cloves. fift them Boiling. but muft not be made too thick. into a 'Porridge. ^ Coulis de Feves de Marais. then your Lentils A^TAKE a Meat-gravy as before. . and a little Winter-favory . fry them in Hog's Lard. with a Faggot of Parfley. lis. to give them a or brown Colour . Coulis de Lentilles* Lentil Cullis. and fimmer it till the Meat is done.io The PROFESSED COOK. It is a very well tafted Cullis. fifted into a and Coulis de Navets. Cullis of Garden Beans. fine yellow. fift them. It ought to be of pale green Colour. and boil a Moment . Parfley. then boil them in good Broth till pEEL they . and mixt fuch as you have for the former to make it green. add Juice of pounded Spinage. then fift it to Marmaand mix it with middling Meat Cullis. and put the Porridge into the Stew-pan. the Hufks off. Cullis. Coulis de Pois. and .. Peas Cullis. Chibbol. to peel gCALD in Broth to a Mafh with lots. then take the Meat out. with Dried Peas are alfo boiled in a CulPorridge. Chibbol. and not too thick. the Beans.

viz. Coulis de Marons. fliced Carrots. Jus. with a little more Boiling and Mafhing. common whole Pepper. viz. Boil a Ihort it Time. fuch as to mafk any Kind of Meat under. then boil them in Water with a few large Onions. roaft them until you can off the fecond . and together : if it you would have pretty thick. a few Heads of Cloves. is made after the fame Manner. Cullis of Beans. Chefnut Cullis. when maihed. may te ufed as Porridge with whatever is moft convenient. by adding lefs Gravy and Cullis. The Peas. to make your Meagre Gravies. let it be thicker in the fifting. the Gravies. warn a proper of dried Peas feveral Times in warm Quantity Water. and a little Salt . take the Meat out of your Con- pREFARE as your Stew-pan with peel the firft fliced Veal and Ham. boil this together till the Peas are almofl done . and fift through a Stamine. dP Coulis Maigres. and . and Cullis. Parfneps. and let it fettle to fift through a Sieve. before Hufk fommsy and add the Chefnuts lift all . Bouillon . Des Bouillons. if for other Ufe. add fome good Gravy and Cullis. Cullis. or foaking Broth. il they are fit to malh to a Marmalade . Cullis d'Haricots. or. then take it off the Fire. put lefs Broth to keep of a thicker Confidence. as the firft dire&ed with Meat. boil in peel Broth to a Marmalade . This Broth will ferve for the fame Purpofe.The PROFESSED COOK. Of Meagre Broth. &c. off the Chefnuts. This will ferve for Soups and Tureens .

then on a (tronger to bring good Butter.'it . Carrots.' la 'fable. 'T'AKE what Kind of Fifh you think proper. Cinnamon. Parfley-roots. A/TELT a proper Quantity of fliced Onions ufed for Gravies . and other Roots. Carps. a Clove of Garlick. and Parfneps . Turnips. a Faggot of Parfley. Put it into a clean Bag called a * Miriionette y with a fmall Quantity of long Pepper. as Pikes. tied together in a Bit of Linen Cloth. Parfneps. Shallots. with fuch other Roots as are foak it fome Time on a flow Fire. fliced Onions. boil all together in Peas Broth. then . Thyme. Cloves. Coriander. as directed all CCALD when * This Minionette confifts of the Long-pepper. and boil on a flow Fire for about an Hour. and Butter. Cinnamon. as in all Cullis. Bay-leaf. Boil till the Greens are done. Carrots. 3%e PROFESSED les COOK. Baiil. make a brown Gravy with fliced Onions. Mace. and Celery . and fry in it. a Clove of Garlick. Bouillon de PoiJJbn. Ginger. Bouilkn Maigre pour Potages de for Soups. It will ferve for Soups and Sauces. Cloves. Fifli Broth. Coriander. Eels. half a Savoy. yields a proper Colour. and put them into your Stew-pan with a little Butter. Jus Maigre. Leeks. &c. and Mace. and mix it together. fait it It will ferve according to Tafte. Meagre Gravy. it until it clear. as Onions. Meager Broth above . and to give it a good Colour. it Sorts of Roots. it to a proper Gravy Colour. foak a flight Glaze in the Bottom . and Winter-favory . cut in Slices. you to make what Soups you pleafe. Ginger. add to fift it i it forms of the former Broth.

boil half an Hour on a flow Fire. If in large Pieces. Onions Cullis Meagre. two Heads of Cloves. and ikim it well before you fift it. a Gill of white "V^ine. fift it for Ufe. think proper cut it . and Mulhrooms . ' Coulis Maigre* Cullis. foak it a while on a flow Fire. and fet Fire. three fley. then put half Broth and half Gravy . make a Caramel with Flout" and Butter . Ij then add fome of the common Broth and a little Parof Garlick. . fry fome Flour with good Butter. whole Pepper and Salt . Thyme. half a Laurel Leaf. an Hour. a Glafs of white Wine. Meager 'T'AKE what Fifh you common is Carp . and a. Caulis d'Oignons en Maigre. fait it according to the Talte. Coulif . Onions into large Slices. them on a briifc add two Spoonit which ftir continually till is well co- loured then add Broth. and rnofi: it into your Stew-pan with and other Roots . when it is of a good Colour. boil it for an Hour. Glafs of white Wine . until it forms a Caramel . and fkirn the Fat clear off. then on a ftronger. Thyme and Bafil . add Broth and Onion Gravy fufficient to Colour it . add fome Mufhrooms. fweet Bafil. till it catches . and fift it in a Stamine. half a Clove Cloves. boil for an Hour on a flow Fire.PROFESSED COOK. fliced Onions^ you defire a fimple Cullis. with Butter. a Couple of Slices of Lemon firft peeled. amd add it to your Cullis. boil flowly for about then fift it as ufual for Gravies. the belt. a Bay-leaf. Parfley. a Leaf of Laurel. alfo a Bit of Garlick. fuls of Flour. Garlick. and put a little Butter. fkim it well.

with half as many hard Yolks of Eggs. and It ferves in a Stamine. a Faggot of Parfley. to the Confidence of a Cullis. when well done. foak it with when the Carp is . you require Pieces. like other thick Cullis. fift your Extract of Carp : . only obferving the Difference of Broth. Seeds.) it of a brown Colour. only be properly heated. foak fome Crums of Bread in Cream . muft without being fuffered to boil. boil it on a flow Fire . Broth to a MarGravy and Cullis. Des . then mix with Fifli natural Colour. All Roots. and Herbs may be done after the fame Manner. mix all together it and fift it again when you ufe it afterwards. Coulls Ma'igre a la Reine. and Winter Savory . Butter on a flow Fire boiled Filh . and a few Fillets of a Carp in large Slices. and fift with the Broth of their boiling. Difference the former. without frying. Turnip Cullis Meager. good a of natural add fome Broth Colour. to a you would have Marmalade. Queen's Cullis Meager. &c. pound them. "DOIL green Peas in Fifli Broth and Butter. Coulis de Pols Maigre. Chibbol. for Soups or any other Ufe. White Beans Cullis is made after the fame Direction. and ready to catch. only Coulls Maigre de Navet. in four or five if them . and Onions. Lentil Cullis is made after the former Direction. made is after the fame Manner as the Cullis Chefnut of Meat Broth or without. in time in Butter this if for a common malade fift it . and pound a Dozen of fweet Almonds. and add a little Gravy. (each pEEL and as of Cullis . boil cut as many Turnips.The PROFESSED COOK. Meager Peas Cullis. and fry them fome boil them.

a Carrot. Cullis and Gravy. Pigeons. Celery. ufing Butter and Fifh Broth. boil thefe together about a Quarter of an Hour .^PROFESSED Des COOK. Potage au Naturel ou de Sante. and about a Pint of dried Peas tied loofe in a Cloth . plain natural Soup. which mafh. taking a Fowl is done to a Care not to boil it too much : proper Degree when Potage a la it gives under the Finger. TL/TAKE a : of Meat in this Soup. or any Thing elfe) fcald it a Moment. Soup of all Sorts of Herbs with Meat or without. pour Fillets in the Difh. let the Roots and Greens be done very tender . and what Herbs you think proper in a fmall If you would ferve any Kind Stew-pan by themfelves. to colour and ftrengthen it . boil flowly till the Peas are done tender. with fmall Leaves of young Lettuces. a Parfnep. Charvil. Sorrel. Bonne Femme en Gras & en Maigre. and two Cloves of Garlick . and garnim it round with the of Carrots and Parfneps. intermixed with fome of the Greens. fimmer the Bread with fome of the fame Broth . as is very common. the Broth being finifhed of a good Tafte fift it clear fimmer the Bread in fome of this Broth. (a Fowl if you pleafe) a Couple of Onions. Turneps. all Sorts of Roots. (fuch as a Nuckle of Veal. as Onions. and boil it in the Broth pot. 15 P Of Or AG E S G R A S. Leeks. and fift as Peas Cullis with the Broth. Potare . MEAT A SOUPS. and put tity them in a Soup-pot. with a proper Quanof very good Broth. Prepare it after the fame Manner for Meait firft ger. half a Carrot and Pariheps cut fmall . then CCALD drain. and fimmer in a fmall Soup-pot. Carrots. a Fowl. and a little Salt. good Broth with Slices of Beef. add a little Gravy.

and a little Gravy to colour it . Meat or gLICE large Onions. and the Broth fifted . mix a Plaehe Verte. Clog at the Bottom it into thd Soup-dim. the Fowl in the middle. add a fmall Quantity" of fcalded Parftey chopped fine. Veal. Couple . and leave the Pinions untrurTed . when ready to fefve. add Gravy fufficient to colour and flrengthen it. boil . Fowl is alfo ferved. meft a good iece of Butter f^od melted Lard if for rolled in Flour. en . being boiled with a few Slices of Beef. to Gras ou Potage de Ris a A Rice Soup of both Sorts. pale TXT" ASH half a I'ound of Rice. Soup Conty. and a little Salt . and fimmer them in Butter till they are tho- roughly done . Green. with a prdper Quantity of very poutBroth. fimmer the Bread with A fome of this Broth. without fkimming the Fat off. ftir it often. and Meager j with Broth and Slitter .16 7/k ' PROFESSED COOK. if for Gras. according to the Quantity required. boil flowly till the Rice is quite tender. (more Times iri warm Water a little . with or without Herbs Fowl in a Soup-difh. Meat Broth. Pullard as for boiling. or ferve without Gravy. upon the Rice* boiling* and pour Potage de Chapon au Ris* A *"pRUSS the Capon or Fowl Rice Soup. boil it in a fmall Soup-pot with about half a Pound of Rice. means Shagg-green. viz. and Roots.- Capon or Legs infidc. Mutton. that it may not of the Pan . three or four Spoonfuls of Broth > two Yolks of Eggs to make a Liaifon t without this into the Dim. or lefs) feverai it iri la * Placbe Verte. when it is very tender. ferve the Gras on Maigre* Fifh. fimmer alfo fome fried Bread in very good Broth of either Sort . Potage a la Conti.

ufual for other Soups. or others . very without Salt. drelled after the then flew it Turkey -pinions. or Parmefan . This foup mufl not be clear nor thick it fhould be made with Broth . Potage de Biberot au Fromage. commonly called Swifs Cheefe. and fift fome of the Glaze to mix with the Broth to colour it. fmall Fillet of Veal. either for Soup or other Ufes. (either Meagre or Gras) until the Bread and Cheefe are well ftewed . Gras ou Malgre. what Sorts of Meat you pleafe. mix this laft with the firft without boiling. of Broth in the Stew-pan to gather the Glaze of the Fncandeau with which you glaze. ufe. fifted in Cullender. as .The PROFESSED COOK. 17 Couple of pounded Anchovies with the Onions. lard it. put a Spoonful done. garnim the Dim round with Herbs or Roots. limmer this together in a Stew-pan with fome good Broth. ChicDucks. TJSE Kind is kens. You may alfo lift the Onions as a Cullis. all Glazed Soups of Sorts of Meat. Lamb. and as many Spoonfuls of Broth : when ready to ferve. the larded Side being uppermoft . Pigeons. as Fowl. Neck of Mutton. and the Onions upon it. as the Cheefe may fait it fufficiently. and pour the Bread and Broth into the Difh. HpAKE a Judgment muft always guide you Potages glaces de for feafoning. and a Faggot of fweet : Herbs and fimmer the Bread in very good Broth. as moft convenient. toutes Sorfes de Viandes. Cheefe Soup of both Sorts. make a Liaifon in another Pan with three or four Yolks of Eggs. about half a Pound of Bread Crums. . When the Meat is thoroughly ferve in it the Dim or Tureen . in good Broth. each fame Manner whichever you and fcald it a moment in boiling Water . and about a quarter of a Pound of Gruiere Cbecfe.

add a few Leeks. a few Onions. and boil them in Broth and Gravy . Vermicelli Soup. boiling Water . TfOR a lis. together. fcald the Rice as above. which fcald a Moment in drain it. feafon it with Salt. then with a little Gravy. and add a fmall and Sorrel . garnilh the Dim with the whole ones. Potagt aux Mnrons. or any other. and a Bit of Bacon . boil all . firft fcalded boil it for about two Hours. Chefnut Soop. Potage de Verm'icel. of or their Bignefs. Potage . take about a quarter of a Pound of Vermicelli.pe Bourgeoife. and garnilh the Dilh with fome of the Vegetables. when they are done take out the few that remain whole. and malh the others into your to lift through a Stamine.18 $be P R o F -E s s E D COOK. a Lettuce. and boil in good Broth. Serve without and boiling. you'll only ferve. fit firll Hulk of the Chefnuts. and Ikim the Fat off very clean. in three Pints about three Pounds of Beef B OIL well then add three Water. two Parfneps. adding a Llalfon of Yolks of Eggs made with the fame Broth and Gravy. it Sov. it mix it a Moment before you If boil is for Meagre. with Meat or Fifti. and ikim very it . and the Knuckle in it . Knuckle of Veal. ftuck with four Carrots. and with Fiih Broth and Butter. A Family Soup. pEEL off the to Broth. middling Dilh. en Gras & en Malgre. when boiled tender take out the Bacon. It muft be ferved of a middling If you would make it with Craw-filh CulThicknefs. Celery. Serve your Broth. according to two Heads of Cloves . then roaft them fufficiently peel off the fecond.

and paired properly . two Heads of Cloves. and two fcalded fweet Breads. mix all together with their Broth firll C 2 luted. and add it to the Soup. Gravy. la Cbartre. 19 Lamb's Head Soup. open the Head and ferve it in the Middle Mix fome Queen Cullis with the Broth. A TDOIL Slices of Quail Tureen Soup. the other of Lamb. and fcalded in boiling . Broth. (from the Title. well cleaned in warm Water.PROFESSED COOK. and all Purtenances. a Faggot of Pariley. boil it in a fmall Pot with a couple of Slices of Lemon firft peeled. green Shallots. until they : catch a little at Bottom . two Carrots. three or four Quails in good Broth. one of Veal. when the Quails are it done. well fcalded. with a few Lard . on la Reine. . Potage a Soup Chartre. flew all with good Broth on a ilow Fire foak Crufts of Rolls in Broth in the Soup Difh. a Cloves alfo . two or three Onions. itew Faggot of Parfley. *"pAKE a Lamb's Head. a Faggot of Parfley. and add a fufficient Quantity of Broth. being : : fimmered and prepared as all others before. and two Heads of them till well done . in another Stew-pan with a little Butter and Flour. with Queen Cullis. a. a Laurel Leaf. Couhs a Potage d'Iffus d'Agneau. &c. one Parfnep.) *"pAKE three or four Sweet Breads. put them into your Pot with fcalded Coxcombs.nd a few Mufhrooms . boil in Broth and Water on a flow Fire Garnifh your Difh with fome of the Infide. leave them a little oa the Fire. Bifque de Grilles. Chibol. and Salt . then put upon thefe the Sweet Breads and Mufhrooms. Chibol. a few Slices of Lard. two Heads of Cloves. a Spoonful of Cullis.

fcald them tied together . then added to your Soup Broth . That or Lettuces. boil it in the fame Pot. '"THAT and garniih your Dim therewith. That of finall Onions. (if round. If you would garniih Soup with any wild Fowl. and a little Gravy. and garnifh the Dilh with the Cabbage. only fcalding the Radilhes longer. and the Pickled- Pork cut in Pieces* Potage . ' Potage aux Chov. of Turnips is made by cutting as many as you think proper into different Ihapes . catch a little. you may ferve what Butcher's Meat or Poultries you dried in the pleafe. take them out when done. then boil them tender in Broth. then add weak . boil them in your Soup-pot . and well fcalded . Afyaragus is done by breaking the Tops off. a Bag or Milet it pUT Bits into your Cabbage Soup. or toafted flowly. cut them of a proper Length) fcald them. as directed in this Page 12. Potages de touies Sortes de all Legumes. Manner. and garniih the Dim That of Radifies is made after the fame with Turnips. if green. which iliould be well In thofe Soups Oven. Broth or Water. obferve that the Bread you foak for thefe Soups be of a good Tafte. Pot a few Pounds of fliced Beef and of Ham nionettc. of and cut them according to Fancy. and boil in Broth.2o fifted. The PROFESSED COOK* to bring and very free from Fat . Soups of Sorts of Herbs. and only ufe the Cruft. a Cabbage tied. you colour them as the Turnips. give them Colour by frying with a little Butter or Broth. mix half this Broth with the other. put it on a flronger Fire it to a middling Confidence . Leeks. Celery. a Bit of Pickled-pork. and boiled by themlelves. to garnifh your Difh with. add fome good Broth. and all Sorts of Roots.x. and ferve all together in a Tureen.

Chibol. and put much your Soup or Broth.The PROFESSED COOK. pUT fliced. muft chufe you is it a Parte that tatting. Haifa Head of Celery. la Julienne. fame for Meagre. Soups of different Porridges. fliced Ham and Veal. only little Winter Savory as . of Lentils. boil thefe in a fmall Pot. and a Laurel Leaf.) Lard in the Bottom of your Stewpan. a Faggot of Parfley. Sorrel. with a few Roots. and Chervil. C 3 Water. good Broth about two Hours and Butter. Onion. J^OIL your Semouil. Soup Julienne. Carrots. as you do Rice. and a Faggot as the former. two Heads of Cloves. (from the Title. with Meat or Frfh. That of Turnips. 21 Potage a Gras ou Maigre.pbim. two or three Onions a few Slices of a Carrot till Fire they catch and a Parfnep . as will give it a pc$per Confidence. Potages de differtntes Purees. wheruthej Lentils are of frheoPorridge to lift them. foak thefe over the then add weak Broth or boiling . as its comes from it is by . is made by boiling them in Broth. a Parfnep. iimmer in then take out the . ufing the Broth. with two or three whole Onions. &c. Italian Pafte Soup. is done in the fame Manner. Potage a la Dav. Onions. and whole Roots. a whole Carrot. into fmall Fillets two Carrots. in good Broth of either Sorts. Lettuces. . Beans. Dauphine Soup. Parfneps. ^TTHAT adding a done. apt to grow mufty like Vermicelli Colour ought to be of a clear yellow. It is done the Faggot. Potage de Semouille. Gravy. and add as much Gravy as will give it a Italy : It good Colour.

and add as much to your pounded Compound as will make it fift through a Stamine . then add fome good Broth. Onions. and as many Tweet Almonds . much as to give it a "burnt Tafte . Soup-poty slnd 81 what Herbs you pleafe. Obfrrve. not catch ib Potage . and put it into your it jftcw in . you mu not brown your Cruft. foak it with Slices of Veal. boil gently till the is tone's i<fift the Broth. If you propofe a white Soap. and Parfneps. warm the Cullis without boiling. as in all white Soups. Ham. funmer your Bread in Broth tender . with whatever Cullis you pleafc. Potages de toutes Sortes de Croutes. or a Pheafant. Pound the Breaft of a roafted Yolks of hard Fowl Potage de Gibier* Game Soup.22 *Hoe PROFESSED COOK. Eggs. and let the Crums catch :at Bottom j take Care to refrdh the Cruft often with Broth . when ready to fervc. add fome good -Broth and Gravy.the -Dilh. and no Broth to be feen. nor let it catch at the Bottom of. it Water. in Pieces either a Partridge. or a Rabbit. keep it over a flow Fire. as you do for Gravy . let it catch a little on a flow Fire.. and mix it with as much Broth as gives it a pretty thick Confiflcnce. and boil on a flow Fire till the fix Meat is done. take out the Crumbs which you will put in the Soup-difh. when it is all of a marrow Confiflence. fift your Broth. one or two Rolls in two. acflfleat /^UT cording to the 'Quantity you delire . taking particular Care that it does ^"UT . You may garnifh this Soup with a or a Knuckle of Veal. Soups of all Sorts of Cruft. foak the Cruft in Broth. (your common Pot will do) place them upon the Crumbs then put fome fat Broth to it . Carrots. Fowl. keep it on Afhes Fire.

Macaroni Soup. add a little more Broth. Onions. and flew it till it catches a little at Bottom add your Broth. or OI L either in Water as weak Broth all Sorts of Herbs and Roots. garnim the Difli with what Herbs ypu When ready to ferve. and repeat the fame Layer over Layer two or three Times add a little Broth. Leeks. Turnips. Carrots. Celery. and ferve altogether. Chicken in Pieces. altogether . Cabbage. and foak them in Broth . fimmer . Potage a la Maddonette. colour it in the Oven or with a Salamander . add a little . then lay a Bed of it in the Bottom of your Soup-Dilh . (from them good pleafe. Potage de Macarony. A common T> innocent Soup. Lettuces. more Cheefe upon the Bread . and all Sorts of Gibblets . Sorrel. Auflrian Soup. then a Bed of Cabbage with more Slices of Bread . fry in Lard of a fine Colour. garnilh the Soup-diih with thin Slices of Bread. Endive. . the Necks. then roll it in Crumbs of Bread and Parmefan Cheefe . give it Colour by and fweet Herbs boil it in good Broth. upon this fome rafped Swifs Cheefe or Parmefan. Potage a la 23 Parmefanne. over it. a large frying in Butter . colour it with a Salamander. then one of Parmefan Cheefe.) Parma Soup. C 4 it . in what Shape you plrafe.PROFESSED COOK. a City in Itajy. and ferve the Chicken on the Top. garnilh the Diih with Roots. put with it the Legs and Pinions of Fowls. Slices of Bread. rafp Parmefan Cheefe Potage a VAutrichienm. "D OI L your Macaroni in good Broth .

pot. upon the Breart. and place the Neck of Mutton laft. fimmer fome Bread in very good Broth . in. and mix it with very good Cullis a la Reins and Broth. Potage a la Rhinoceros. Soup Mufquetreer. without Pigeons Soup-difh. Braze a Neck of Mutton larded. (from an Indian Bird. with the Heads above. Coxcombs. run a fmall Neck to keep it bent . and foak it with very good Broth let it catch a little. (from the Name of a Corps of the King of France's Life Guards. and place it as a Frlcandcau . empty the Crumbs and fill Ragout of Sweet-bread. and colour it with a Salamander .) trimming them. but the Italians generally ufe Cheefe. three Pigeons. then add what Quantity of Broth you think proper. with other fmall Bits of Crumbs. fo as to appear fotage . with a Handful of boil this in very good Broth and a little Veal Gravy . as if fwimming.24 it *fbe PROFESSED COOK. * Potage a la Moufqtietaire. fcald in Broth and Veal and with Roots cut Herbs Gravy. pour the Broth and Bread into a Difh or Tureen. fmall as for a Julienne flew altogether on a flow Fire and fealbn it well . Potage a la Marquife. Pigeon Soup called Rhinoceros. the Middle. It is alfo done without Cheefe. on a flow Fire. or any Thing elfe. pUT An 'T1 AKE a Epicure's or Petit-maitre's Soup. the Crult with a . place the in your for boiling. trufled Skewer through the Head and and boil them upwards. then pour in the Peafe.) about a Pint of Green Peas into a fmall SoupSorrel chopped coarfly . and Artichoke-bottoms all well dreffed . good large Roll. put this Roll in the Middle of your Difli.

in what Shape you pleafe. and give it a proper Confiitence with any Sort of Porridge. garnifli the Dilh with the Turnips. much refembling a fmali Bean. garnrfh the Bottom of your Dim with Lazagne. the lail Bed ought to be Cheefe put it in the Oven. add as much Broth as ne- CCALD If for celfary for your Quantity of Soup. inand Meagre Broth. (from the Title. and a few Bits of Butter. Turnip Soup. lift it to a Cullis . acid fome good It is prepared alfo without Broth.PROFESSEDCOOK. ufe Carps or Pike. MEAGRE SOUPS. /""UT Turnips Potage a la Crejfy. with a very little Salt. Soup Creffy. pound altogether in a Mortar . colour them with Lard or Butter in a Stew-pan. make it take a good Colour . Warn it well and boil it in Broth like Rice. viz. with Slices of Veal and Ham. an Italian Pafte. and two Spoonfuls of Oil . Soupes . and ferve it up. Meat or Fifli. Meagre. and boil in good Broth and Gravy either of Meat or Fifti . TAzAGNE is : Cheefe. Potage de Lazagne. Lazagne Soup. flead of Veal and Ham. Des P OrAGES Of MAIGRES. Italian Falhion. Potage de Navets a ! 2$ I'ltalienne. then Lazagne and Cheefe until the Dim is full enough . then fift it in a Cullender . when thoroughly done. then Parmezan Cheefe or Gruiere.) all Sorts of Roots and boil them in ihort Broth. add Slices of Roots as before. or colour it with the Top of a brazing Pan or Dutch Oven . and a Bit of Butter . Swifs.

of different Sorts* Meagre Soups a foaking Broth. a little Winter Savory. add fome Broth to your OOAK pounding to enable you The Rice being boiled together without boiling. and Sorrel. as direfted in Meager Broth. a Clove of Garlick. and keep the Tails to garnifh your Soup . Chervil. Broth and Butter. and fimmer till the Fifh is done. cut in fmall Slices one Carrot. and boil for half an . Herbs. two Heads of Cloves. to in fift it through a Stamine. Meagre Craw-fim and Rice Soup. a Carp with a little Butter. and ftew them in a when done. and garnifh the Dilh with fome of the Roots. let it catch very little . Carrots. make ufe of this Broth to foak the Bread. According to the Quantity of * TUTAKE Soup you want little fcald your tity Broth and Butter . mix all we a o Mairre <> Lentil Id Puree de LcntHlcs. when the Herbs are done. half fryed in Butter . and a few Mufhrooms . and put in it fliced Onions. for it is the different Sorts of Herbs and Roots you ufe which give the Name. fliced Onions and Parfneps . add what Quan- Meagre. then add Broth. of Celery. For a Julienne a Head > Pofage Maigre d'Ecrevffis au Ris.26 / * * Soupes Maigres de differentes Fafons. foak rhefe on a flow Fire till they catch . Pound the Bodies of half a hundred of Craw-fifh. then add them to the Broth with a little Onion Gravy . O UB Soup Meagre. of Broth you pleafe : take care it does not tafle too mull be clear and well ftrong of the Herbs : this Soup feafoned. Parfncps. then add Broth. the Bottom of your Stew-pan with Butter. Carrots. with this Broth you make all Sorts of Soups.

Onions. Coriander. Warm it without boiling. half the Milk into your Difh with fliced Bread. done in the fame Manner. in boil Cinnamon. and fervc this Cullis upon the Rice> with a proper Quantity of Broth. mix all together with the Gravy. and it on Afhes Fire without boiling . when this is ready to catch. and fo of any other Kind of Puree. flice a few. a Bit of Sugar. Carrots. 27 an Hour. a few Bits of boiled Filh. then add fome boiling Milk and a little Salt . foak your Bread as the former. while fimmering. and Parfneps . Pelage de Lalt de plufieurs Fafons. That of Peas is. It is no ways neceffary to it. or half. if the Cullis is : too thick. tender in Broth and Butter . then fift it pound a Dozen fweet with fix of hard Yolks Almonds. which you boil in Butter without colouring. make frefh Broth for any of thofe Soups. If . as will give the Soup a proper Subftance. fift the Broth. and mix it when ready to ferve. and Crumbs of Bread foaked in Milk . and fift it in a Stamine. very little Salt. and boil it fome time . and mix the Porridge with Warm all up together without boiling. *T*O make it in the common Way. Potage Maigre Rice Soup Meagre t-J a la Reine. it If the preceding. you it a Bit of as Lemon-peel . and mix it well without boilIn boiling the Milk you may alfo put ing any more. to the remaining Part. ALF a boil it Pound of Rice well wafhed in boiling Water. with Carp. boil milk with pour keep a Laurel Leaf. Eggs. de Ris a la Relne. add a few Yolks of Eggs. but only to mix as much Porridge with the Broth. The Lentils being well boiled and fifted ifi a Stamine. boil for fome Time.The P fc o P s $ E D C o o K. Milk Soup of different Sorts. make a Gravy without colouring. add Broth. and fift it for Ufe would make it with Onions.

Sugar. foak fome Bread and a little Broth in the Tureen until it catches a little at Bottom. Potage . Artichoke Bottoms. iirfl fcalded in boiling Water. A/TAKE Craw-fifh a Craw-fifli Cullis. then add a Pint of Milk boiled. put it in the Dim you intend to go to Table. take out all the Seeds. garnilh the Scars with frothed Whites of Eggs and Sugar. according to Tafte. Oullle aux Citrouilles. and add to it a Soup made in this Manner: Cut Bits of the Infide into Dice. boil it in Peas Broth and a little Butter. when it is of a good Colour. then add fomc Broth. Porapkin Soup. and half of the Flefh. then add the Carp Liver. covering it fo as to appear whole. when it is well done in Ihort Broth. If you would make it with Cabbage. Put the Tails into a Stew-pan. Craw-fifh the Broth. and boil them in Water to a Marmelade . add fix Yolks of Eggs . with a Bit of Butter. fuch a Manner as you may join again handfomely . the it /^UT Pompkin in Bifque Maigre aux Ecrevijfes. and mix with it it as much Craw-fim Cullis as will give a proper Thicknefs. add fome boiling Milk. foak it awhile. and finilh as the preceding. Articokes. put dried Crufts of Bread in the Pompkin. (which you may do eafily with a Table Spoon) then icarify the outfide in what Defign you pleafe .28 *Tbe PROFESSED COOK. with Carp Liver. and pour the Milk upon them. and a Bit of Butter . and Salt . Ihort Time. when thefe are ready. Meagre Craw-rim Tureen. and Salt . Muftirooms. boil a and Tails. for Soup . as directed in page 8. and boil for an Hour . then put it in a lukewarm Oven .

well mixed with . and ftew it till it catches When ready. or Maigre de Plujleurs Fafons. and put them into a Stew-pan with a little Broth. or any Italian Pafte. Carrots. When clone.. and foak with good Fifh Broth . You may allb make . a Bit of Butter. and lay them in the Bottom of your Soup Difh . Meagre Cruft Soup of different Sorts. 9 Mufcle Soup Meagre. Parmefan Cheefe.. and foak it in the Diih you are to ferve . Turnips. "pIRST clean your Mufcles very well in feveral Waters. &c. take out the Crumbs. add to it Root-Gravy of a good Colour. and a Faggot of Parfley . if you pleafe. as Onions. then lay them upon the Crumbs. Lentils. the reft in a Roll. dip the Cruils in Butter. fift it. put half Broth. or. or It takes its Name from the different Craw-fith. as in Page 12. Parf. ncps. : Fiih Broth. or the Yoiks of fix Eggs. and boil until they open . and a Minionette. a Cullis a la Reine. then take them out. Turnips. Potage Maigre de Mottles. or Rice Tureen. which you may boil in this Broth. adding Broth as often as necelfary to HpAKE it from When you are ready to ferve^ burning. Ouille Olio. Tureen of different Sorts. boil on a flow Fire till the Roots are done . Cullis you mix with it. and half Onion Gravy . add a few Crums foaked with Mufcle Broth. reduce to a ihort Sauce put a few in the Shells to garnifh your Difli. or for a Julienne. with Carp Parings . Potage de Croutes en Maigre de Plujleurs Fafons. and it will ferve you for Vermicelli. CCALD all Sorts of Roots. Parfley Roots. Celery.it wirh He wed keep . of Peas. and Leeks boil all together in Peas Broth. let it catch at Bottom. add to it fome Cullis a la Reine. two middling Rolls. or cut a large one in two.The PROFESSED COOK.

your Barley very well in warm Water. to keep their Stomachsfree from ftrong Liquors. adding a little Butrer . or brazed. *J"*AKE one Anchovy. Pearl Barley Soup. with either Craw-fifh Cullis. or without any Cullis at all. In Thefe true Tafte Ihews itfelf. 3 OIL reft. As all boiled Meat. or according Conveniency and Fancy fotage directs. or any other. a Head of Shallot chop- ped . de Lait d'Afliande.co as jtf PROFESSED COOK. and muft meet with Approbation or Condemnation. is to be made relifhing. a. then jn good Broth ilowly.] Sauce Nompareille. Potage d'Orge Monde. or matchlefs Sauce. la Reijtf) YKTASH boil it D E S OF SAUCES. Lemon Peel. with fome of in Water a little riander. a Ham. dewed. fitted feveral and well mix with Almonds pounded in the foak Bread Soup Diih Times in a Stamine your then a flow Fire on add the Milk the . and their Nofes from Snuff. SAUCES. flewed Cucumbers. Nonpareil. as much Breaft of roafted Fowl. Cowhich Water you . a Bit of boiled little Parfley. a hard Yolk of Egg. Mufhrooms . I lhall ftrongly recommend to all Cooks of either Sex. B. Almond Milk Soup. a pickled Cucumber. abfolutely impoffible to direct Quantities fo minutely as to agree with different Palates. with the Addition of a well-timed good Sauce and as it is . [AT. and give it Subftance. Truffles. Cinnamon. a little Salt and Sugar . and ferve as hot as you can.

and Roots . fimmer it for an Hour on the Side of a Stove. Alfo Oil is to be ufed with great Moderation in England. the Price being confidered. then add a fmall Quantity of Broth. and half a Glafs of Champagne . add fome rich Cullis. Nivernois Sauce. Parfley. Onions. ped and as fine as poffible life it . a Laurel a Clove of diced Gartfck. Ikim it well.PROFESSED COOK. on a flow Fire a Spoonful of Oil. and two Slices of Lemon. B. boil a Moment in good for Meat or Ftlh. 31 Cullis. Ham. chopped Truffles. it may be fupplied in England with Lifbon. viz. and fervc it for a relifhing Sauce. then fift it in a Sieve. fimmer it like all Sauces. Sauce ItaUenne Blanche. White Italian Sauce. Sauce Petite ItaUenne. half a Laurel Leaf. two Cloves of Garlick. a few Shallots. A A Slice of 1 little Italian Sauce. a few Mumrooms. firft peel'd. on a flow Fire for half an Hour. it well. and good Confumee. Leaf. two Spoonfuls of Cullis. Jelly Broth. Sauce QlMMER . and a Gla/s of white Wine . The French often recommend a Glafs of Champagne . fimmer all together on a flow Fire. and fift it in N. two whole Chibols. let it catch a little. and fift it. pUT two Cloves. half a Laurel Leaf. Sauce a la Nivernoife. but it cannot be had fo good here. Ikim a Sieve. in a fmall Stew-pan a couple of Slices of Ham. altho' often recommended in Italian Dimes . for which Reafon Butter ought to be preferred. and a Spoonful of Taragon Vinegar . a large Spoonful of Oil .

and coarfe Pepper. Ham. put upon them whatever Meat you will braze. aGIafs of white Wine. . Parfneps. boil for an Hour on a flow Fire. Shallots. or Mufhrooms . Veal. ferves for all Sorts of Take Slices N. Onions. Itirring . and fkim Sauce au Celadon. and Onions . then fift it. and put in fome fine chopped Parfley. Lemon Juice fufficient to relilh Note. with a Faggot of Parfley. then add a Jill of white Wine and Broth. two Slices of Lemon. two or three Heads of Cloves. let them catch a little. it often the while for fear to ferve. and Cloves . B. fimmer without boiling. Mariners Soup. Carrots. lively-coloured Sauce. and reduce it to the Confiftence of a Sauce . it very well before ufing. *T*AKE fmall Slices of Lard. Sea-green Sauce. and add to it fome good Broth. Chibol. and fome Butter rolled in Flour . boil it to a it good Confiftence. Shallots. That when you ufe whole Cloves of Garlick in any Sauce always take them out before you ferve it up. add fhould burn at Bottom when ready it. fimmer thefe in a Spoonful of Oil..32 The PROFESSED COOK. and a Couple of Truffles. cover all with Slices of Lard . A *TPHIS Sauce white Braze. I^HOP fimmer it about Half an Hour. foak it. with two or three Shallots. add a little Butter and Flour. a little Salt. Sauce au Colons. . and half a Laurel Leaf. Ham. a Fowl's Liver. fift it in a Hair-fieve . add two Spoonfuls or more of Cullis. two or three Spoonfuls of Cullis. and a Glafs of Wine : the Meat being done. Meat brazed in of Veal. and it is done. fkim it free from Fat. Sauce a la Marlniere.

and flop your . and Parfneps . Thyme. B. foak it accordthen add good Broth. very an Hour . an old a Parfley Root. fift fimmer about Muflirooms for . . a Faggot of Parfley. and take it off with a Spoon the Confomme will give a very good Tafte and Strength to all Sauces with which you may chufe to mix it.Sauce of a thick Confidence. 33 and Beef. firil icalded . a Bay-leaf. pUT Ham. into your Stew-pan a few Slices of Veal and cut fmall. add Broth as much as you think proper Pot very well.he PROFESSED COOK. then fift it. Shallots. with a Lemon Squeeze CLiCES of Veal. ibak all on a flow Fire to catch. Carrots. N. Jelly -Broth Sauce. This Confommee ferves for particular Sauces. a Laurel Leaf. There remains a very good Confomme in the Bottom of all Brazes . a on flow Fire. Sauce a la Liaifon. chftpped and add fome fine a few Taragon it. two Heads of Cloves. Chibol. Carrots. : Sauce a la Saxonne. foak all in a when you ferve it up. Sauce au Confomme. or to add Strength to all Sorts. chopped Parfley. half a Partridge. Ham. Saxon Sauce. and let it begins . and lift it. and . Ham. then fimmer for about five : when it Hours then fkim off the Fat. and a little a few Slices of Lard. add three Yolks of Eggs well beat little . a Faggot of Parfley. Onions. two of Taragon. Broth. When you are ready to ufe it. let the Fat cool. and fimmer it till the Meat is done. Leaves and Mint. let it catch Stew-pan little then add a Glafs of white Wine. two Heads of Cloves. fweet Bafil . a Bit of good Butter. and a ing to all fuch Directions D . Head of Celery. two Turnips. Onions.

a COAK Sauce au PerJlL Parfley Sauce. Onions. a Handful of Parfley. and two or three of Taragon . two Cloves of Garlick. fkim it well. and a good Lemon Sauce a I'Ozeille. a Glafs of white Wine. and two Yolks of Eggs. and add to it fome fcalded chopped Chervil. a Salt. two Heads of Cloves. fift it. Nutmeg. Parfneps. Sauce a la Mariette. Common Sauce. two Cloves. Pepper. Mufhrooms in Butter. Ham. and iift it . fimmer in a StewQuantity of a Quarter of an Hour. as much white Wine. Chifew Shallots. Sorrel Sauce. then add Broth.34 little he PROFESSED COOK. add three green Cloves of Rocambole bruifed. and two Slices of Lemon . Squeeze. fift it without fkimming. COAK Sauce au CerfeulL Chervil Sauce. pOUND in Sorrel fufficient to draw two Spoonfuls of Juice . then add two Spoonfuls of Broth. Butter. beat up with fome of the Liquor. grated chopped Parfley. Warm the Sauce without boiling. fome Salt and Pepper . Slices of Veal. and mix it with melted Butter. a few bol. and it fift . rolled Flour. and a few Taragon Leaves . Nutmeg. reduce it ilowly to a proper Confiftence . Pepper. Sauce you want . Warm it together without boiling. fimmer it on a flow Fire. a Laurel Leaf. with Parfley. and put pOUND in fufficient for the it pan good Cullis. Salt.

Ikim the Sauce. Salt. iift it 35 in a Sieve . and lift the Sauce in a Sieve. fimmer them on the Fire with a little Confommee. and iift it for ufe. Slices of large "DOIL Sauce au FenoulL Fennel Sauce. and two of white Wine.PROFESSED COOK. or a Spoonful of Verjuice. then add a Faggot of Pariley. Small Herb . firft peeled. and Butter rolled in Flour : When ready. feven or eight green Rocamboles. then add a Lemon Squeeze. a Laurel Leaf. Onions in two Spoonfuls of Oil for a Moment . coarfe Pepper and Salt : two of Moment before ufing. Chibol. an Anchovy. and fimmer it a Quarter of an Hour .) Gafcoon Sauce. fimmer it an Hour. Pepper. COAK Oil. grated Nutmeg. Sauce Civet. fweet Baftl. three of Taragon. then add fome Butter rolled in Flour. and laftly add a Lemon Squeeze. add a Lemon Squeeze. with two Cloves of Garlick . A/f I X fome good Confommee with a Glafs of white Wine. then add chopped Boil a Pariley and Fennel. Sauce a la Civette. two Spoonfuls of Cullis. Sauce . fkim off the Fat. Sauce a I'AmiraL Admiral's Sauce. add to it chopped Civet. with coarfe Pepper and Salt. (a River in Gafcony. four or five fliced Onions in two Spoonfuls of Cullis. fimmer thefe on a flow Fire for half an Hour. D 2. Sauce a la Garonne. a few Slices of Lemon. and a little Broth . three Cloves of Spices. a Bit of Butter rolled in Flour. three Cloves of Garlick. Capers. make a Liaifon.

add two or four Shallots. Sauce in a Hurry. with fome good Confommee. Pepper. fcald them. Lamb "D Sauce. foak thefe for a Quarter of an Hour. and Lemon Squeeze when ready to ferve. Flemifh Sauce. mix in a little Ver- ferved cold. Pepper. Shallots Same a VAvare. warm it. one of Cloves. when ready. boil a fhort Time . OLL a Bit of Butter in Crumbs of Bread. Sauce Royale* Royal Sauce.36 The PROFESSED CooK. then add a Glafs of Champaign. and ferve in a Sauce Boat. a Bit of Butter rolled in Flour . It may alfo be . in a StewSalt : pan. Lemon and Garlick. SauceI . then take out the pleafe. of Garlick. with a Spoonful of good Oil . and ferve with what you 'Sauce a la hate. iimmer it for an Hour and a Half. coarfe Pepper and Salt. fmall Slices of Veal. and as much white Wine . juice or Vinegar. two Clove (~)NE fingle Slices of peeled Lemon. two Spoonfuls of Cullis. put it "DOLL Add a a Bit of Butter in Flour. and as much Cullis. add a Lemon or Orange Squeeze. Salt. and Ham. Sauce a I'Algneau. chopped Parfley. The Mifer's Sauce. /"^HOP five or fix green Chibols. a little Broth. and cut a Chicken in two. and lift it. Lard. a fmall Quantity of good Broth. three chopped with Parfley. Sauce a la UT Flamande. fkim it very clean. and foak thefe until they be ready to catch . and a little Water .

PROFESSED COOK. a little Cullis without boiling . boil thefe a Quarter of an Hour. Sauce au Ferjus. and Salt . Pepper. Sauce au Fumet. a little Broth. a Spoonful of Vinegar. a Bit of Sugar. Sauce with kept Game. Sauce Ravigotte. chop it in fmall Pieces. reduce it to the Confidence of Sauces. one fliced Spoonfuls a liltle Onion. with a Spoonful of Oil . all in Proportion to their Flavour when well wafhed and fqueezed. a fliced Onion. Garden Crefles. Sauce Douce. "DOIL half a The Poor Man's Sauce. HTAKE the Remainder of a Hare or Rabbit roafted. and fift it in a Sieve for Ufe. one of Vinegar. Clove of Garlick. and Civet. chop two or green Shallots. &c. Lemon iliced in two Spoonfuls of Broth. 'TpWO Glafles of red Wine. three of Cullis. Taragon. infufc it with a . Thyme. and add Pepper and Salt. and a Laurel Leaf. 37 Verjuice Sauce. fift the Sauce. Sweet Sauce. fift it D i with Expreffion . add two or three chopped Shallots or Chibol. then . Pepper and Salt. Take out the Lemon before you fend it up. and fift them . a little Cullis. a Bay Leaf. . Chervil.with a Glafs of white or red Wine. green Grapes. Relifhing Sauce. Cinnamon. and ferve it up in a Boat. pOUND three Sauce au Pauvre Homme. ferve in a Boat. Burnet. after it has been ferved to Table. put it in a Stew-pan.

The fame Cold. Butter. add a little Cullis. Garden Crefles. half a Spoonful of Vinegar. . pound all together. Garlick. Pepper. Salt. Mint. for about an Hour . Sauce a I'Afpic. Head of Celery.t 38 it fbe PR o?E s s E D Co o K. and Salt. a few Capers. two Shallots chopped. let the Sharp Sauce. Hour in Confommee. for an . three Yolks of Eggs. Chervil. TNFUSE Sauce . Chervil. Burnet. Sauce Boat. but do not Sauce be too thick. Pepper. in fome Cullis. Flour. one Anchovy. to ferve cold in a Sauce Boat. and add to it a Spoonful of ViServe cold in a negar. add to the Sauce a boiled pounded Lettuce. then add Muftard. upon a very Parfley. or fmart Ravigotte Froid. and fift it . Afpick. JNFUSE and a little Taragon. Military Sauce. with two Spoonfuls of Confommee . Pepper and Salt to a boil good Confiftence. Sauce a la Gendarme. and Lemon. Pepper. and Salt Mix it well together. two or three green Clove of Garlick. and add a Lemon Squeeze fufficient to make it tailed. coarfe Pepper and Salt. Oil. A common T>UT in iimple Sauce. half a Shallots. then add a Bit of Butter. flow Fire then fift it through a Sieve . boil thefe a Moment. a Stew-pan a few Rafpings of Bread. a : 'T'AKE Sauce & la Madaleine. a good deal of and three Cloves of Garlick. Taragon. a Bit of Butter. then fift in a Sieve. reltfhing. Burnet. and Garden Crefles. Vinegar.

Ham what you pleafe . of Beef-Marrow a middling Quantity. Sauce a la belle-vue. and Sugar fift it through a Sieve. Sauce au Vin. A Polifh Sauce. then boil two Spoonfuls of Con- gCALD D 4 fommee . a few Leaves of Taragon. two Leaves of Mint. a few Coriander Seeds. a Faggot of Parfley. firft fcalded. half a Parfnep. 39 A well-looking *TpAKE of Sauce. Yolks of Eggs. fome Mufhrooms. *T*AKE Wine Sauce. Chibol. add two Onions. and a Bit of Butter . two Cloves. one Carrot. ufe it You may to the Tafte Sauce a la Morue. Thyme. and alfo alter by adding chopped Truffles. and add to it fome chopped Parfley. and fift the Liquor through a Sieve. foak thefe till ready to catch. and Laurel. and a little fweet Bafil . two Shallots. foak all together on the Fire adding a ? fmall Spoonful of Flour and Milk. a Bit of Cinnamon. &c. pickled Cucumbers. a Faggot of Parfley. boil on a flow Fire till the Meat is done. Slices and Fillet of Veal. a Clove of Garlick with a little Taragon and Burnet. fift it. or Cream. "DOLL in a half a Pint of red Wine. and chop all together very fine . Lemon. Sauce a la Polonoife. and a common Chicken cut in two . with a Spoonful or two of good Broth. Scate or Cod Sauce. Sauce Boat. a Laurel Leaf. Chibol. fufficient to boil to the Confidence of a Sauce . to ferve . one Clove of Garlick. then add a Glafs of white Wine and good Broth. and a few Mufhrooms . two Heads of Cloves.PROFESSED COOK. Chervil. pounded white Meat of Fowl.

as much Confommee. reduce it to half in boiling . Sauce Blanche. and add fome Cullis and Broth. to thicken it. and half a Onion. a little Coriander. fommee. and a little Vinegar . Ham. Pepper and Salt .40 The PROFESSED CobK. three of Taragon. and two Shallots . fimmer it till the fift Meat it. three Cloves of Gariick. foak it till it to take . . Coriander. with two Cloves . Cinnamon. and Sugar . and three of Cullis. '"TAKE the Livers of Poultry or Game. two Heads of Cloves. TV/fELT the Bignefs of an Egg of Butter rolled in Flour. Carrot. White Sauce. Salt. then take out the Cloves. whole Pepper. Spanifh Sauce. or Sauce of Liver. and take out the Chibol before you Sauce a I'EJpagnole. with Pepper. it a while. then add Parfnep begins two large Glafles of white Wine. foafc it with a little Butter till the Livers are done . then pound all together. Same au Foye. and a few Bits of Seville Orange. is done. You may alfo add a Bit of Butter rolled in Flour. with a Couple of Anchovies . fimmer ferve it. Colour. whole Chibol. and as much white Wine. Warm without boiling. lift in a Sieve. then boil it a Moment with two GlaiTcs of red Wine. and add what you have chopped. fmall Slices of Lard. one one Veal. a Laurel t r^ ARNISH your Stew-pan with Leaf. two or three Tara^ gon Leaves. add fomc Water. and ikim it a Moment before Sauce you . Liver Sauce. two Sponfuls of good Oil. chop them very fine with Parfley. Chibol. reduce it to a Sauce. and ferve it in a Sauce-Boat.

1DOIL and Vinegar in Salt. when ready. Muftard Sauce. It is done in the fame Manner for Meagre Sauce. Veal. add Muftard You may fift it for thofe that only like the feveral Onions. Sturgeon Sauce is made after the fame Manner : Pike Sauce the fame as the Carp. Sauce a la Carpe. foak it till it catches a little . Meagre Broth and Cullis. Sauce a V Anguille. and foak them. till CLICE them often : Flavour of Onions. ftirring take Colour . Sauce a la Moutarde. . Pepper and Salt . Sauce /^UT . Ham. fimmer for an Hour. Broth two Shallots chopped. then add a little they Cullis and good Broth. and three or four Taragon Leaves. inftead of the Faggot and Laurel . and put it into a Stew-pan with a few Slices of Lard. and reduce to a Sauce. 41 Onion Sauce. two of Spices. fkim it very well.*The PROFESSED COOK. coarfe Pepper mix fome Muftard with a little Cullis and warm it without boiling. large Bits. let them boil half an Hour. and fift it in a Sieve. Chibol. one Carrot. the Eels. and fift it for ufe. and fry them in Butter. two Onions. and a Laurel Leaf. a Carp in Carp Sauce. Sauce Robert. as in the laft Receipt . a little Cullis. Eel Sauce. then add a Glafs of white Wine and good Broth. a Clove of Garlick. and half a Parihep . fkim it well. adding all Sorts of Roots. a Faggot of Parfley.

fimmer half an Hour. Salt. Pepper and Sauce Polvrade. Vinegar. two Onions and fry them in to colour add a Glafs of white much Broth. Sauce a la Bechamel. two Shallots. Pepper and to the Salt. two Cloves. two Cloves : of Garlick. and add a little Veal Gravy. and fift it in a Sieve : You may add fcalded Parfley chopped very fine.$be PROFESSED COOK. CCALD it green Goolberries and Fennel . Shallots. lade. take a Bit of Butter rolled in Flour. as two Cloves of Garlick. Oil when they begin Wine. add a chopped Anchovy and Capers. and two Cloves foak all together . Mackerel Sauce. a Laurel Leaf. two flices of Lemon. a Spoonful of Muftard. Parfneps. a few Muftirooms. or Cream . a Laurel Leaf. Stew-pan a few Slices of Ham. with chopped Parfley. 'Y'AKE a Bit of Butter. or Horfe-radilh fcraped Warm very fine. pUT into a Sauce au Maquereau. boil a Quarter of an Hour. Sauce Remoulade. Begamel Sauce. add a little Flour and Milk. a Clove of Garlick. or Pepper Sauce. chop the Fen- nel very fine. foak all together till it begins to take Colour . to reduce Confidence of a white Sauce. Bafil. a Spoonful of Oil. Pepper and Salt : This Sauce is made cold. ilice a Laurel Leaf. Horfe-radilh or Muftard Sauce. IF you want . Anchovies and Capers. and fift in a Sieve . half a Parfley Root. Chibol. and a Bit of Butter . Sharp. firft peeled. and two Cloves . with diced Onions. or Horfe-radifh reduced to a Marmawithout boiling. it hot. Bits of Carrots. a Spoonful of Muftard. Thyme.

COAK a a Slice of Ham over the Fire . pRY Sauce . Celery. flop it well. fo as not to overcome each other in Flavour . when it it catches fame very fine. and two Shallots . a Clove of Garlick. two Spoonfuls of Cullis. and as much Broth . fkim it. (See Page 2 for Inftrudtions. 43 together till it takes Colour . Chibol. as much little mince it and put into the Confommee. Anchovy. Beef. Salt and coarfe Pepper . Turneps. Leeks. fkim and coarfe Pepper limmer it to it well. to ufe for what you pleafe. half a Glafs of Vinegar and Broth.) A Ccording to the Quantity of Sauce wanted. a little Salt a Sauce Confiftence. and lift it through a Sieve. add a Glafs of white Wine. upon a few Slices of Lard . Soup-pot. and add a pounded : Sauce au Ba'm-Marie. chopped Mufhrooms. and fift it. and a little Vinegar . put all together in a fmall Parfneps. then add fome Cullis. Minced Sauce. cut very thin Slices of Fillet of Veal. fkim it well. then add Broth. Parfley -Roots. and put it on an Afhes Fire to foak fome Time . Put your Pot into another to fimmer for about four Hours . fift this Sauce in a Lawn Sieve. to reduce it to the Confiftence of a Sauce . two of Spices. with Stew-pan chopped Mulhrooms. boil for half an Hour. Ham.PROFESSED COOK. two or three Onions fliced in Oil till they take Colour. Carrots. Onions. Sauce au Pore Frefh Pqrk Sauce. Sauce ffacbte. of each a proper Quantity. then add a little white Wine. Parfley. boil it to the Confiftence of Sauces.

two Cloves Stew-pan of Garlick. and Burnet . and add Butter rolled in Flour. or Relifhing Sauce. fliced Onions. and lift it in a Sieve . fimmer it without very fift fine it in boiling. Sauce a la Nonette. let it catch on the Fire. Green Sauce. when it catches add a Glafs of white Wine. a little Butter. two Cloves COAK a . half a Glafs of white Vinegar. two Heads of Cloves. add Pepper and Salt. and fimmer it without boiling. '"pAKE all Chervil. Handful of Spinach for half an Hour. Sharp. a Faggot of Parfley. when ready. two or three Muflirooms. a little Gravy. fqueeze out the Water. two of Broth. and half a Leaf of Laurel . and pound it very fine . then add fome good Broth. Taragon. a Clove of Garlick. two Cloves. and as much white ine . one of Laurel. good Slice of Veal and Ham . put into a a few Mulhrooms. ikim it well. boil it a Moment. Sauce Verte d'une autre Fapn. and a Glafs of white Wine . two Spoonfuls of Cullis. then put it on the Fire with good Confommee . fimmer it fome Time. Nun's Sauce. a CCALD W Sauce Piquatife. HTAKE Sauce Ferfe. then add yoCir green Sauce. and a Dozen of Piftachio Nuts whole. then take all it out. with and Parfley Tops of green Shallots . put them into a Stewpan with a Spoonful of Oil. Parfley. Chibol. or Rocamboles. Slices of Veal and Ham. Pepper and Salt . Green Sauce of another Kind. a Stamine xvith Expreflion. fqueeze well. two or three Taragon Leaves. add to it two or three green Shallots. and fift it in a Stamine .44 fbe PROFESSED COOK. and pound them . two Spoonfuls of Oil. wafli well. a little Bafil.

OOAK Sauce a la Nichon. a Clove of Garlick. then add a Glafs of white Wine. as much good Broth. fkim off the Fat very clean. fimmer for an Hour on a flow Fire. Parfley. one of Mint. Ham. *T1 AKE a fmall Handful of Crumbs of Bread fifted in a Cullender. and fift it in a Sieve . add a little Cullis. Parfneps. two Cloves. A Sky-blue Sauce. one of Laurel. then boil a Glafs of white Wine. two Slices of peeled Lemon. and fift in a Stamine . and a little Coriander . and chopped Chervil Ufe it when warm. add this green with the white Sauce . add a little boiled Cream. and a fmall Quantity of fine chopped Parfley. Slices of Veal. and two Slices of peeled Lemon . Tp AKE : Sauce . four Shallots. Carrots. and half a Head of Celery . Sauce au Pontife. Pepper and Salt : Warm it without boiling. with a Clove of Garlick . four or five Taragon Leaves. boil it in Milk until it becomes quite thick. The / Houfe-wife's Sauce. a little Coriander. and fift it in a Sieve You may add a little Cullis if you would have : it thicker. let it catch . juft before you ufe it. fliced Onions. Sauce au Bleu Celefte. and alfo add a little Cullis.The PROFESSED COOK. taking Care to flir it. add a Bit of Butter rolled in Flour. one Clove. and reduce it to the Confiftence of a Sauce . and fift it with the white Wine . pound very fine fome Chervil. fkim it. 45 Cloves of Garlick. boil on a flow Fire till the Meat is done . Taragon. fome of the former Sauce fifted without Cullis. Pontiff Sauce. left it ihould burn .

Duck Sauce. and the fame Quantity of Orange Peel and Juices. a chopped Anchovy. Sauce au Reverend. add alfo a Bit of Butter. fcalded Parfley. and a little Salt . Sauce a la Milanoife. Gras ou Maigre* Lemon-peel very fine. Sauce au Canard. put them into a Stew-pan. and warm it without boiling. a Laurel Leaf. and two Spoonfuls of Oil . fqueeze or two. Pepper. fimmer it fome Time. then put to it a Glafs of white Wine. with two Spoonfuls make a Liaifon on the Fire.46 Vhe PROFESSED COOK. iimmer it on a How Fire. rather more Butter rolled in Flour. it COAK catch Slices of Veal. fkim it. take Fifti Broth. and lift it in a Sieve . without boiling. Onions. and as much Cullis . Pepper. and per. Orange Sauce. fkim it well. add a fmall . The Parfon's Sauce. then add Orange Peel chopped. and Sah . let Quantity of Broth and Cullis . much Le- in a Sauce . fo called. and Roots . with two or three pickled Cucumbers. and fqueeze in two Oranges . a Clove of Garlick. For Meager. a little Flour. a Bit of'Butter. Sauce a FOrange. as mon two Spoonfuls of good Cullis with Veal Gravy. and coarfe Pepper .) CLICE two or three Onions. Milanefe Sauce. (from a Principality in Italy. two of Spices. and coarfe Pepof Cullis. warm it without boiling. with a few fmall Bits of Ham. Salt. let it catch on the Fire . and fift it in a Sieve. Ham.

add Pepper and Salt. . and Butter rolled in Salt. and fqueeze the Water out very well . for a white Sauce. a Cruft of gIMMER a of Sauce a la Reine. and add the Juice to your Sauce. take it off the Fire. three hard Yolks of Eggs. GIMMER Crumbs of Bread in good Cullis. with half Spoonful Vinegar. 47 Shallot Sauce. and add a Clove of Garlick . Pepper and Salt. five or fix Shallots well chopped. Flour . Same d'Adde. 'in good Veal Gravy. with pOUND a Pinch of fine and half a Glals of Vi- Spices negar. Bread in a little Broth. Green Wheat Sauce. (or Onions. with Pepper and Salt . "DOIL Sauce au Bled Verd. and lift it all together in a Stamine it . Queen's Sauce. pound it. and add a few fweet Almonds pounded.PROFESSED COOK. a Breaft of Fowl roafled. one Anchovy. make a Liaifon with fome Confommee. and lift it all together in a Stamine . and. two hard Yolks of Eggs. and warm without boiling. if for Meager) make a Liailpn as Sauce . ferve it up in a Boat. Sauce a I'Echaktte. boil a fufficient Quantity of Cream for your Sauce. This requires but a very ihort Time to fimmer. all pounded very fine . until it is quite thick . Acid Sauce. add a little Veal Gravy. fcald a Handful of Green Wheat.

Sauce properly. Truffle Sauce. three or four Truffles. a Clove of Garlick.48 The PROFESSED COOK. of roafted Wood-cocks. and take out the Faggot before uiing. coarle Pepper and Salt . if poftible. you make Meagre Sauces with Meat. two Salt fqueeze in a whole Lemon . an Ounce of long Pepper. Gravy. Chibol. Sauce a la Becajft. Truffles. and as much red Wine . add Pepper and Salt. half a Clove of Garlick. in an earthen Pot. two of Grawith pan vy. as this 'TpO make much Mace. Ounces of half . half an Ounce of Muftard Seed bruifed. in the fame Manner as Sauce Gencrak. for four and twenty Hours on Ailies. and Confommee. Thyme and Bafil in proportion. reduce it to a Sauce Confidence. VV/'ITH Fifh Broth. fimmer it to the Confidence of a Sauce. General Sauce. and fqueeze in one or two "p AKE the Bones : Oranges. Meagre Sauces of different Sorts. two Laurel Leaves. viz. and fift it in a Sieve When ready. put them into a Stew-pan with two Spoonfuls of Cullis. a Quarter of an Ounce of Cloves. which muft be very well flopped . Taragon Leaves. you muft infufe all the following Ingredients. pound them and the Livers. Woodcock f Sauce. and add half . put them into a Stewtwo Spoonfuls of Confommee. Cullis. (Meagre or Meat) a Faggot of Parfley. a Dozen fmall Bits of Seville Orange Peel. Sauce au I'rufes. Split fix Shallots. Sauces Maigres de Plufteurs Faqons.

&c. Palates. and Suet. let it fettle. alfo fuch Pieces as are ufed for Broth. Tongue. the Rump. and Spoonfuls. and it will ferve for all Sorts of Meat and Fifh You may alfo mix it with different Sauces which require a Sharpnefs. . Meat mufl be chofen of a fine rather of a Crimfon Colour. and Vinegar. This you may keep in Bottle for a long Time. but it mufl be ufed with Moderation. add Pepper. you may add Anchovy. Occafion requires. Shallots. a Bit of Butter rolled in Flour. Edge-Bone. you Quantity. Flank and Veiny Pieces. the Brains. of Vinegar four or five a Pint of white Wine . according as Sauce au Beure Noir. fome Butter into it . : By proportioning may make any the Ingredients here given. and fift it very clear. the Marrow. the whole Leg cut in different Manners . Palates. Tripe. and a Spoonful or two of Water . Suet. The Parts ufed in Cookery. Ribs and Breaft. when it is done. Burnt Butter Sauce. make a Liaifon over the Fire chopped Parfley. Salt. Simple Sauce. muft be ufed freih. Sauce Simple. and E Gravy . the Tail. more or lefs. and well inor Red. Surloin. and the Fillet. and Udder . Tripe. or an . 'T'AKE gar. a little VinePepper. it begins to frnoke throw or Pariley coarfe chopped . The Brains. half a Glafs 49 of Verjuice. Du B OE U Of A LL Sorts of Beef F.PROFESSED COOK. are terlarded with Fat. when Parfiey Leaves. and Salt. B E E F.

and boil Broth -Pot. and let it cool . Head fhould be Hewed to be eatert with a Spoon. peel it. fmoothing it with a Knife in Yolks of Eggs and Crumbs. the reft require to be kept fome Time. either boiled or roaftcd. take it off. take it out and pour the Fat off. Parfley. Salt. fhould be cut The acrofs the Grain. a little Vinegar. Chibol. when it is done. Salt. Sham Neat's Tongues. and ferve it up with a clear Sauce made with half Veal Gravy. and : Pepper. clean your Diih. fprinkling a little Pepper and Salt over it. as it will always eat tendered. in the Form of a dipt Tongue . fimmer over the Fire about a Quarter of KE an Hour. It is alfo ufed without Larding. then bake it in a Dutch Oven for about three Quarters of an Hour. Cream. Moil Pieces of Beef. Crumbs of Bread. a Tafle of Garlick. Langv. with a few Onions and Roots . Frelh Neat's Tongue in a plain Way. Shallots. and good Broth. and ferve it with Broth. make forced Meat with Fillet of Veal. with a little chopped Parfley. When it is of a good Colour. or in Water. and cover it over with the Remainder. Pepper. Mince-Pie Meat. Langtte . and cut it into Slices . TARD it a Tongue with pretty large Pieces. then place the Tongue upon it. Gravy. and being boiled in the frefh in this for Manner. peel it. and requires a great deal of Care and Attention in cleaning. a Bit of Butter. and three Yolks of Eggs to mix with it Garnilh the Bottom of the Difli you intend to ferve the Tongue upon with forne of this Forced-meat. Salt. as much Suet. and fine Spices. a plain boiled Tongue. is preferable to every Thing elfe Langues de Bozufs en Caijfes.e dc Bceuf an Gros Sel.50 The PROFESSED COOK.

Langue Neat's de 51 Bceuf a la Remoulade. boil it a Moment . then put the Tongue in it to fimmer for a Quarter of an Hour . all very finely chopped. Make a Sauce with Parfley^ Shallots. cut it in two. Tongue Broiled. &c. jgOAK in Water what Quantity of Tongues you think proper for about three Hours cut off the Throat E 2 Ends. Make a Sauce with chopped Shallots. with it what Ragout you think proper. Sweet Breads. when done. . T \ and braze a Tongue as before-mentioned . and Salt. broil it ilowly.PROFESSED COOK. a little Vinegar. Thyme. Faggot of Parfley. or Rafpings. two Spoonfuls of Broth. ferve a ' T ARD Tongue as the former. upon Langue Neat's de Bceuf Grilles. peel it. as much Broth. and dip it in Oil . a little Salt and coarfe Pepper . Pepper. and a little Vinegar or Verjuice . but not quite into two Pieces. CCALD a frefh Tongue and lard boil it in . peel it. as 'formerly dire&ed . when you ferve it up. and Anchovies. it with large Lardons $ Broth with a little Salt. then roll it in Bread Crumbs. light Braze. and Roots. add a little Salt. as much Veal Gravy. two Heads of Cloves. one of Garlick. Muflirooms. a few Crumbs of Bread. pouring a little Oil over it. fuch as Onions. Truffles. it. boil altogether a Moment . fplit it in two . pour your Sauce into the Difti. and fplit it. Capers. and put the Tongue ARD upon it Langues Fumees. two Spoonfuls of Cullis. and a Faggot. Smoked Tongues. frnall Onions. Peel and Onions. . Tongue with Remoulade Sauce. Langue de Bocuf en Ragout* Neat's Tongue Ragout* and braze it in a a Broth. Laurel.

Cloves. Juniper. and Coriander . and Cloves. . Laurel Leaves. Laurel.52 'fix PROFESSED COOK. and a Pickle with boiling Water. and then lift it through a Sieve. Coriander. fsveet Herbs. mix your Powder well with the Salt . boil this Pickle about Half an Hour over a flow Fire . and when they are powdered. great deal of common Salt. out. or fend up Langut \ . The Brine will be ufeful in making Pickled Pork. Garlick. a Faggot. take them out and hang them in the Chimney as before. as they are falted . and pound them to a fine Powder. Tongue Roafted. and one Pound of Salt . for about twelve Days . They are to be ufed in the fame Manner as the lafl-mentioned. and wipe them dry with a Cioth. or brazed. Ufe them either plain boiled. make Langue de Bauf a Neat's la Brocke. and leave it fo for eight Days : Then take them out. and Thyme. adding two Ounces of Salt-patre. Thyme. Langues de Bceufs Fourees. hang them up in the Chimney until they are quite dried. and finilh it in it Roafting plain. a little a Salt-petre. Smoked Tongues of another Fafhion. take it Fricandeau. Bafil. place the Tongues very clofe in a proper Pan. Parfneps. two Cloves. and they will keep a long while. with and Pepper. let it fettle. Then take Ends. Shallots. parboil it in Broth or Water. When drying you may burn fcented Herbs under them. as clear as poffible : Put the Tongues into the Guts. Laurel. dry them in the Oven. two Onions. When a Tongue. . cover your Pan very clofe. the Tongues as before then having fome pREPARE Beef Guts well cleaned and foaked in Water. Thyme. lard it as a ferve under it a 1 I jrelifhing Sauce. Mace. Salt it is CCALD boiled enough to peel. Balil. Carrots. and then into the Pickle. Parfley. and run a String through the fmall End . Juniper.

two Onions. V 3 auci .Vbe PROFESSED COOK. and that moflly take the Origin of this it with Bread Crumbs. and Salt. Pepper. and finifh it by itfelf with Pieces coarfe . a Faggot. Langue A JgRARE two * I Beeuf a In St. de a Tongue well larded . dip in Yolks of Eggs.* Brazed Tongue Broiled. a few fine Spices. and fplit it without feparating. Neat's. Lay a Cowl in the Bottom of your Dilh. . Jelly Broth. Sheep. and take a good Colour . put to Fry them two or three Spoonfuls of Hog's Blood. two Cloves. chopped. Calf's. roll it up in the Cowl. laflly. about a Quarter of a Pound of frefh Lard. Neat's 53 'Langue de Bxuf a la Braife. ever. then place in the Tongue. funnier this. or Porkers Tongues are drefTed the CCALD lard a Tongue. boil it on a flow Fire. put it into the Oven to bake. flaring it continually until the Blood is well mixed. and fpread upon it Part of this Preparation . a Laurel Leaf. Carrots. when done. and garnifh the Difh with Bread Crumbs . and afterwards Broiled. or Sauce.e de Bccuf en Crepine. it fplit it in without feparating. Shallots. Thyme. as Name to be from the Inventor} howwill. or any other Tongue. as before directed. and cover it with the Remainder . clean the Difh free from Fat and ferve under it a Sauce made with a little B OIL a Tongue then lard fufficiently to peel. fliced fome Onions in frefli Hog's Lard . Calves. Bafil. it always means the Thing^dipped in fome Sorts of Batter. Slices of Lard. Salt. and a Glafs of white Wine . Parfneps. put to it what Ragout you pleafc. and parboil it fame Way. through in a fmall Pot with Broth. a few Taragon Leaves. "and Lemon. in two. Meneboult. it . then peel it. Cullis. Langv. Tongue Brazed.be often repeated. in Cowl. it.

and bake it in the Oven. Chibol. and cut ces. Spanilh Sauce. a little Vinegar. and in your Pot. Langue . or in a Sauce-Boat. fimmer thefe on the Fire with a little Cullis. put in a Stew- pan a Bit of Butter. all well chopped . Chibol. boil it Tongue CCALD a Tongue. or Water. and Simmer it until it catches at Bottom.' and Bread Crumbs. Gratin means every a brazed Tongue into thin Slices . a Faggot of Parfley. Thyme. bafting it frequently with Butter : Serve with a clear Verjuice Sauce. Mufhrooms. a Clove of Garlick. and Half a Clove of Garlick. and Laurel . reduce it to the Confiftency of a Sauce. When ready to ferve add the reft of your Sauce. Shallots. two good Slices of Ham. When done.54 %%e PROFESSED it COOK. or any other you think proper. Pie. Gravy. and Broth. that catches at Bottom. place upon it the Slices of Tongue with Pepper and Salt. Salt. Langue Neat's de Bceuf au Gratin. peel it. B. and coarfe Pepper .. take out the Lard and Ikim off the Fat very clean. broil it on a flow Fire. with rais'd or Puff Pafte. and add to it a Faggot. Tongue au Thing N. and Capers chopped . Pate Neat's & Tourfe de Langue de Boeuf. three Heads of Cloves. when almoft done. the PufPd that of Tourte. then in melted Butter and more Crumbs . Parfley. put Half of this Sauce into the Difti intended for Table. make what Pafte you pleafe (of which you it in plain in Sli^ will find ample Directions under the Article Paftry) . adding an Anchovy. place the Tongue properly upon it. cover it with Slices of Lard and Butter. The Rais'd Pai>e gives it the Name of Pate.

Bceufs a la St. Memboult* Beefs Palates Broiled. Palais de Bceufs a la Poulette. and put them into a Stew-Pan. peel them well. a Clove of Garlick. and foak them fome Time in a St. Cervelle de Baeuf. a few Taragon Leaves. peel the Palates as before direfted . a Slice of Ham. then a little more Cullis and Parmefan . and finifh in a Braze. broil them ilowly. cool. two : T)OIL Shallots. Shallots. as in the 15OIL let it the it Tongue foregoing Receipt. and add the little Sauce : remaining. de 55 Langue Neat's Bceuf au Parmefan. a Faggot. in about three Quarters of an Hour. a Laurel Leaf. a Glais Wine and Broth fimmer it until the Sauce . MePut into a Stew-Pan a noult. Parfley. with a little Salt . which is thus prepared Bit of Butter rolled in Flour. which you will find in the Articles of Veal. with a little Butter. put a little Cullis and and Parmefan into the Table Dilh. and Thyme. take them out. or Muftard. in Water as many Palates as you pleafe . and Pepper. and gOIL them of white two Cloves. Mufhrooms. cut fmall. Brains are prepared as Calves Brains. peel it. Fricaffee of Beefs Palates. with fome of the Tongue Slices . Palais de. then cut it in Slices . and ferve with a lharp Sauce. Tongue and Parmefan Cheefe. E 4 grows .The PROFESSED COOK. Beef's Brains. a Spice Clove. Salt. with as much Milk as is neceffary to fimmer your Palates . let the Cheefe be the laft Bed Bake it of a good Colour either in a Dutch or common Oven. and dip them in Yolks of Eggs and Bread Crumbs.

56 Vbe PROFESSED COOK. -a Palais de Bceufs YAngloife. add more of the fame Sauce. and when ready to ferve. add Salt and Pepper. fry the Palates of a good Colour. then the Bits of Palates. boil it flowly. Pepand brazed Palates cut in large Pieces Warm : without boiling. brazed Palates round to the Size of a Crown Piece. "Palais de Bceufs au petit Lard. fplit them two. three Yolks of Eggs and Cream. and a Piece of Bread upon each . CLICE little off the Fat per. Beef's Palates with pickled Pork. or fried Parfley. Beefs Palates. Confommee. with Pontiff Sauce. and add a Squeeze of Lemon when ready. Palais dc Z'wfs au Pontiffe. cut alfo Pieces of Bread Crumb of the fame Bignefs. make your Batter a little thicker than very thick Cream. and fpread upon them fome good Forcedmeat made of Veal or roafled Fowl . and a Glafs of white Wine. and rather thin . fry the Bread in Butter . roll them up like an Olive. Beefs Palates. which you mufl pour in by little and little. Salt. two or three chopped Shallots. a . then dip them in Batter made with Flour and Yolks of Eggs. a Spoonful of Oil. and ferve them with a clear Sauce. Englilh Faihion. and a little chopped Parfley . and flum then add a little Cullis and Vinegar. Palais . make a Liaifon. fimmer it fome Time on a flow ire. grows fhort . fome pickled Pork. according to Difcretion. put a little of the faid Sauce in the Table Difh. then take out the Faggot. "DRAZE in your Palates and peel them well.

with all proper Seafonings . N. a Spoonful of Oil. when well peeled and trimmed. and ferve upon them what Sauce you pleafe. Pepper and Salt. and cut the Palates (being firft brazed) according to the Moulds.*fhe PROFESSED COOK. make a good forced Meat with Fowl. wrap each in the Cowl. Tongue and Parmefan. their being made in that Shape. when done. then dry them. T>RAZE foak an roll the Palates and cut Hour in Lemon them in Batter made them fmall. a little Salt and white Colour. Shallots. Wine and fry them of a fine Palais de Bceufs en J"imbale. cover each with chopped Truffles. B.) Palais de Bcsufs en Fillet. put. and of Flour. all finely chopped. pu> a Bit of the Palates into the Bottom. and the Parings of the Palates. . called from Fimbale implies a Kettle-drum . Pariley and Chibol. half a Clove of Garlick. and thefe Moulds are fo Palais de Bcsufs a la Brocket te* BeePs Palates broiled on fmall Scuers. BeePs Palates in Moulds. and one Bit of Palate lad. cut them in four or fix Pieces. let them Juice. Beef's Palates Shredded. "DOIL three or four Palates in Water. boil . your Moulds with Veal-Cowl. then forced f^ARNISH Meat. two Spoonfuls of Cullis. and repeat it until the Moulds are full . a Bit of Butter rolled in Flour. take them out of the Moulds carefully. wipe off the Fat. (See Neat's 57 Palais de Bceufs au Parmefan* BeePs Palates and Parmefan. and a Glafs of white Wine. them into a Stew-pan with Mufhrooms. and bake them in the Oven.

then roll the Palates as you do Larks. Beefs Palates cut in Fillets. two Spoonfuls of Oil. a little rafped T>RAZE Nutmeg. or fix boil . three Palates in : Palais de Bceufs a la- Proven fale. and Broth. finifli by boiling in Broth. and broil them gently of a fine Colour. JgOIL Water for about an Hour. a Glafs of white Wine. thin Slices of Ham and pickled Pork between two Paand tie them lates. and a Lemon Squeeze. You may ferve them either with or without Sauce . then add a little Cullis. until half put to them two or three fliced Palates plain mer boiled. add a little Muftard. fkim it well. and cut each in two. whole Pepper. two pRY done . let it be clear Gravy and Verjuice. Leaves. boil on a flow Fire until the Sauce is quite reduced. whole Pepper. with a little Salt. put them in a Stew-pan with a Bit of Butter. and a little Vinegar to ferve. Beef's Palates in a common Way. a Faggot. Provence Way. if any.two chopped five Shallots. Taragon fimmer them a Quarter of an Hour. together. a Clove of Garlick. Mumrooms and Parfley. Salt. the Palates and cut them into fmall Pieces . in the Sauce and Bread Crumbs. .58 *Tbe PROFESSED COOK. fimit to reduce the Sauce. When ready Palais de Bosufs a la Mariette. Gravy. and two Cloves Serve with Confommee. then add a little Butter and three Yolks of Eggs. put peel them. or minced. fim- mer it over the Fire to make the Sauce quite thick. Nutmeg. adding a little Cullis. Palais de Bceufs en Menus droifs. or three fliced Onions in Butter. Salt. and add Pep: per. length Ways. Beefs Palates. or Lemon. and a little Confommee.

put half of this Sauce (in the Difh you intent to ferve) with rafped Parmefan. Fat. gOIL your Palates in Water. fcraped Lard. fldm off the Squeeze when ready to ferve. anfvvers in moft Refpefts to Butter in Aliments.) JyTAKE a forced Meat with Fat Livers. which you mix with fome Cullis and Confommee. Palais de Bceufs au Gratin. as thin as you can . a Bit of Butter. or with a Cover. and Salt. Palates are dreffed in all the fame different Sheeps Ways. and add a 59 Moment. then flice them to the Breadth of half a Crown. chopped Truffles. I : England. peel and pare them very well.The koil for a PROFESSED COOK. have fome fmall Onions boiled in Broth. Beef's Palates with Parmefan and Onions. Palais de Bceuf a I'Efcalope. and a little Salt . and add the Palates brazed and cut in what Form you pleafe. put in the Stew-pan Slices of . two Yolks of Eggs. that all fuch are much characterized for being ftrong of Oil and Garlick . as Beefs. put this in the Difh you intend to ferve on a fand Fire . till it takes a jfine T)RAZE the Colour. Pepper. As this Difli will often fhall Lemon be repeated in the dreffing different Kinds of take notice. Palais de Bceufs au Parmefan aux Onions. page 54. Beefs Palates fcallopecl. ferve upon it a Sauce au Pontiffe or a Veal and (See Sauce Articles) VEfpagnole. au Gratin. the People of Provence being very fond of both but the Oil. let it catch. upon the Gratin and fmall Onions firft boiled . Beef's Palates. (See the Explanation of Gratin. being the Produce of the Country. and laflly the Remainder of the Sauce and Parmefan over it. Palates and cut each into fix Pieces . make a Liaifon on the Fire . then the Palates and fmall Onions. bake it in an Oven.

Chibol. and add fweet Herbs finely chopped. cut alfo fome pickled Pork in Slices which boil till half done . all chopped fine. then ikim off the Fat. let it catch a a Glafs of white Wine. a Lemon Squeeze. Palais de Rccufs a la Marmotte. boil all together. fkim off the Fat. and add Pepper and Salt . Mufhrooms. then add "ROIL fimmer it fome Time. and a little white Wine . fuch as Taragon. each according to their Quality for Strength of Flavour. and a Trifle of Garlick. two Beefs Palates. and a Clove of Garlick. and take out the Lard and Ham . put you /"^UT ftrew Crumbs of Bread over. Spoonfuls of Oil. then Palates again. Shallots. when well peeled. upon that fweet Herbs chopped. Country Fafliion. Shallots. Oven to take Beefs Palates with a relifliing Sauce. a Faggot of Parfley. Ham. with whole PepWhen per.60 of The PROFESSED COOK. of and as much Cullis . Difh the Meat on the intend to ferve. and fo continue till all. put it in the Colour. then add the Palates. Palais . Chibol. and fimmer on a flow fire . a Clove of Garlick. and Civet.the Palates are ufed. Burnet. put them in a Stew-pan with a Slice of Ham. reduce the Sauce when ready. two Heads of Cloves. cover the whole with thin Slices of Lard. little. add to it a Spoonful of Cullis. and a Bit of Butter. and ferve with fliort Sauce. Palais de Bffufs a la Ravigotte. Creffes. and let it fimmer about an Hour longer . Parfley. lay over thefe a Bed of Palates. with Parfley. and ferve with fliort Sauce. add a Glafs of \vhite Wine. Chervil. done. the Palates in Water . cut each into fix pieces. when it begins to boil. two or three Palates boiled in Water . chopped together. with whole Pepper and Salt.

which ferve in a Tureen upon the Tail and pickled when Pork. pleafe. and add what Sauce you pleafe. make a Porridge. Onions. make into Pieces. They are done the fame with all Sorts of Por- ridge either dry or green. Veal. a Laurel Leaf. Boil Lentils cither in Broth or Water . 6 r Beefs Palates of different Fafliions. put all into a Tureen intermixed. and three Heads of Cloves . rather {harp is beft. or fried Parfley. Shallots. put to it a good Savoy. /^UT a Beefs Tail into feveral Pieces. fqueeze the Fat out . This laft is TK/'HEN the Palates are boiled in called en. a Pound of pickled Pork cut in Pieces. Water and well what Form you and cut them to pared peeled. out and wipe them free from Fat. Croquet. and finifli as in all other Cullis. Queue de Boeufau aux Choux.PROFESSED COOK. then Hour take them braze them half an for . being dipped in and ferved' Batter. Ham. and a little Salt and Pepper : when done take it out of the Braze. to mix with the Cullis to a thick Confiftence. with pickled a Veal Cullis with Slices of . Beefs Tail and Cabbages. as thefe Palates are flat tafted of themfelves. put them in your Dim. good with a reliming Sauce. . and Celery catches add Broth. and add Broth and good Cullis fufEcient to make it either more or lefs Liquid. fcald and boil it in Broth with a Faggot of Parfley. They are alib fried.Beefs Tail and Lentils. firft fcalded. Carrots. Palais de Baeufs de pkufieurs Fafons. de Bxuf aux it Lentilles. when boiled about an Hour. Parfneps. Queue . I) RAZE Pork it the Tail and cut as before .

Gras double a la Robert. a Faggot of Parfley. Tripes. put a in the Bottom of your Pie. TrufTurnips. bake it . Carrots. or as part of a Hochpot with any other kind of Meat. a Laurel Leaf. boil on a flow Fire. boil the Tripe in Water very tender. Queue de Eceuf en Pate Chaud. ing a little Cullis. or a Ragout of any 1>RAZE Ham Sort. and cut them in Pieces . may be dreffed different You may in a Ways* Boat them and ferve them with a lharp alfo as a Tureen with all Sorts of Herbs and Roots. then take them out. well brazed broil . p 41. as much Broth.62 The PROFESSED COOK. and add a iferve. Coxcombs. a Glafs of white Wine. which mix with the add- pRY Onions. s Queue de Eceuf de plujieurs Fa cons. when done. Beefs Tails of different ILS Sauce fles. Chefnuts. Sauce Robert. Fafhions. two or three Tails to about three Parts. Pepper and Salt . and cut it in Pieces. &c. three or four Taragon Leaves. and ferve upon it a good Sauce. or with Sweet-breads. two Cloves. Hot Beef's Tail Pie. and Couple of Slices of then the tails . fkim off the Fat very clean. cover it over with Butter and thin Slices of Lard. Chibol. (See Sauces. and finifh your Pie . little Muflard when ready to Gras . fuch as Cucumbers. fkim it well. Onions. reduce the Sauce pretty thick. take out the Lard and Ham.) three or four fliced Onions in Butter till they arc almoft done .

and flew it on a flow Fire . make a Marinade with Pepper. chopped very fine. fliced and Muftard Sauce. Parfley. and a Clove of Garlick garnifh . Shallots. a Clove of Garlick. (the Kidney will furnifh Liquor enough) add the Mufin Butter to half Onions into fmall Pieces. Salt. the Tripe very tender . a Bit of Butter. or any other fweet Herbs. then . Gras double au Verjus. and dreffed with Mufhrooms. Verjuice or Lemon. Rognon de Beef's B#uf a la Mode. reduce the Sauce. (See Sauces. ferve with a Sauce. half Cullis and half fine Verjuice. and make a Liaifon with three Yolks of Eggs. then add a Glafs of white Wine and as much Broth . and clean them very in Pieces . Colour . UT the well . Salt. two Cloves. 63 "DOIL Oil. Beef's Kidney. 'T^RIPES boiled very tender may be cut in different Forms. a fmall Quantity of fcalded Parfley. inftead of a Liaifon Rognon de E#uf a la Moutarde. Verjuice Sauce. 37. Parfley.) Gras double de plujteurs Faxons. Kidney a la Mode. and Shollots chopped foak the Tripe fome Time in this. p. a few Taragon Leaves. and put it to the Onions in a Stewpan. cut the Kidney .*fbe PROFESSED COOK. f Tripes of different Fafhions. add Cullis and Gravy. let it catch a little. Pepper and If you would make it brown. . Kidneys cut alfo a in fmall Pieces Pound of pickled Pork chop fome Parfley. with Pepper and Salt. tard when ready. very and broil it of a good roll it in Bread Crumbs. a Slice of Ham. Thyme and Laurel . Shallots. Tripes.

then fweet Herbs chopped. Family Way. the Kidney till very tender. Muflirooms. and put it into a Stew-pari with Parfley. Rognons de Eceuf a la Bourgeoife* Kidney. Shallots. bake it Oven. T>RAZE Rognons de Bauf en Pate Chattel. which you may ferve upon ftewcd Cucumbers'. and lay them in the Pie. Pepper. then Lard again. and Hired it. then roll it in Bread r^UT Crumbs .few-pan with Slices of Lard. a Clove of Garlick. all chopped very fine. a tolerable Quantity of Cullis. Thyme. and Laurel. Pork. and fkim off the Fat very clean : Make a Sauce with. and Salt . Kidneys. and fqueeze a Seville Orange in it when ready. Shallots. ferve it in a Tu-^ This is alfo done with whole reen either hot or cold.64 The PROFESSED COOK. then cover the whole with in the Slices of Lard. it mufl be made pretty relifting. take out the Lard. reduce to the Confiftence of a good Sauce. let it flew for about three Hours over a flow Fire. Rognons de Btvufen Fillef* Beefs Kidney Shredded. or any other Greens whatever. a Glafs of white Wine. when. fuch as Parfley. Thyme. or in the Oven . garniih the bottom of your S. and finifh the Pie . a Kidney in two. being properly feafoned and larded. turn it over the Fire fome Time. as in other Pieces of Beef. the Kidnies into thin Slices. continue this till the Difli is full. and a Bit of Butter . until you have finiflied .it is almoft done add a good Spoonful of Brandy . then Kidney. Hot Kidney Bottom of the Pie. and Herbs.

The Way 'T 1 to ufe Beefs Suit and Marrow.^he PROFESSED COOK. foak it in Milk-warm-Water. Tetlne de Vache au Verjus. and broil when ready. then add a Glafs of white Wine. Mufhrooms. Ufage de la Gratffe de Bceuf & Moilelk. . and to fqueeze out the Water. the Udder in Pieces and put it into a Stew-pan with chopped Parfley. Chibol. (as does the Marrow for particular Ufes) and is extremely good to put into Brazes. very nouriihing. then make a Liaifon with two Yolks of Eggs and Broth. Cow's Udder and Verjuice Sauce. T ARD the Stakes here and there with large Lardons put them into the Pan with chopped Parfley. whole Pepper. all the Ihiall Skin and Sinews muil be picked out very clean . and a Glafs of white Wine . then fimmer them till done You may ferve them either hot : or cold. Laurel. when ready add a Spoonful of Verjuice or /^UT Lemon. let it catch . Beef Stakes the Family Way. Salt. a Clove of Garlick and Butter . ufe Suet and Marrow. F 'Tranches . Shallots.) It ferves for O moft Forced-meat. Broth. Make the Sauce half Pour the Sauce gently over it Gravy and half Verjuice.. Pepper and Salt .' 65 Crumbs. fimmer it to a fhort Sauce . tranches de "Bceuf a la Bourgeoife. (the Way to do it is common to all Kitchen Maids. turning and preffing it with your Hands to render it foft. it. being If you would ufe it inftead of Butter. Thyme. let them foak two Hours.

foak it over a flow Fire about five or fix lick. and Ikiin off the Fat if you ferve it up hot. a Clove of Garlick. Hours in its own Gravy. a few iliced Onions. fift the Sauce in a Sieve. put your Beef into the Pan upon thin Slices of Lard. and Thyme. and add a Bit of Butter rolled in Flour . LARD Beef Stakes. as the Anchovies will anfwer) a Faggot of Parfley. but not if cold. then fift the Sauce in a Sieve. all chopped very fine . the Slices thin .$6 The PROFESSED COOK. towards the latter End. two Shallots. thick Beef Stakes. and a Glafs of white Wine : Let thefe fimmer about four Hours. according to the Quantity of Sauce you want. and a hi Royale when cold. feafon it with fine Spices. Bafil. lay a Down of fliced Lard. a Laurel Leaf. Tranches de Sceuf a la Servants. and Spices. Tranches . Family Fafhion. by the Name of a famous Dancer. and fo on till you have done . Tranches de Eceuf a la Royale. and other Hiced Roots . Beef Stakes to eat hot or cold. T ARD a thick Stake with large Lardons . Parfley. let it fimmer five or fix Hours on a very flow Fire. a Laurel Leaf. add a Glafs of Brandy. When ferved hot it is called a la Mode Beef-. a Clove of Gar- two Shallots. put to it a Spoonful of Brandy. then of Stakes. and a Lemon Squeeze if you like it. the Pan being well covered . add Broth and Cullis. Chibol. Thyme. la Tranches de Eceuf a Camargot. Chibol. Royal Fafhion. put them into a Stew-Pan upon Slices of Lard. Beef Stakes. fine Herbs. and ftop the Pot very well with Pafte to keep the Steam in . adding fine Spices (but no Salt. with half Lard and half Anchovies .

or Saufages. feafoned with fine Spices. put upon it Forced-meat. Endive. Parfley. Pariley. whole Pepper. bake it about two Hours in the Oven. If you ferve it hot. and a little Salt . a Faggot of Parfley. and roll it in the Form of a Pudding . mix all together. UT thin Slices of Beef in Length. and a little Salt . made of roafted Fowl. with fine Spices . Marrow. Sorrel. add a Glafs of Brandy . li a e the Pafte till you are ready to ferve. and fend it up in r a fecond Courfe* Andouillettes de 'Tranches de Bteuf* Beef Puddings. Thyme. {kirn the Fat. and finall Bits of Lard. arid upon the Paper a Pafte made of Flour and Water . and roll it in the Form of a large Pudding. two or in Beef Forced Meat Form three Eggs. lard Canelkns de Bcsuf* of a Pudding. V/TINCE a Piece of tender Beef with as much Suet. Shallots and Muflirooms. a Bit of Ham. a Clove of Garlick. (lard the upper Side neatly). make a little Batter with Oil and Bread Crumbs. over the Lard put white Paper. boil it in Broth. three Cloves. and when done take off the Pafte and Lard. and F 2 broil . Shallots. add three Yolks of Eggs to mix it.PROFESSED COOK. when done tender. Laurel. Shallots. it *TpAKE a Bit of Beef of what bignefs you pleafe. 1 ranches de Bceuf au Caramel* 67 Beef Stakes Glazed. fine Spices. as Spinach. with a Glafs of white Wine. or any other Vegetables. chopped very fine. fift the Sauce in a Sieve. or Fricandeaui through with large Lardons. roll them in it. add a relifhing Sauce . ferve it upon what fiewed Herbs you pleafe. with which you glaze the upper fide . and reduce it to a Glaze. if cold. placing round it thin Slices of Lard .

or broiled. make a clear fliarp Sauce. when ready. Vinegar. Pepper and Salt. with Pepper and Salt . and fry them in Butter . Slices of cold Roaft Beef. then put Slices of cold Beef into it. Cold Beef the Family Way. Oil. and a little Vinegar. Parfley. Mulhrooms. oOAK your Slices with Butter. Parfley. and make a Marinate with a little Oil. Cold Beef marinated. Paper. xvith Oil . broil on a flow you can. Vior negar. &c. Fire. la Salute Eceuf de Dejferte a Menehoulf. Shallots. roll the Pieces in with this Sauce. in a Marinate made of Oil or But- ter. two chopped Shallots. three or four Onions. rub the Paper Paper broil on a flow Fire. made of chopped Parfley. a Rav/gotte Sauce. add Liaifon with two or three Yolks of Eggs. and a pounded Anchovy. Eciif de Defferfe en Papillotte.8 Tihe PROFESSED COOK. a Trifle of Garlick. bafting with the remaining Liquid. Lemon. viz. Pepper. bafting with the remains of the it a clear Sauce of Veal Cullis and Verjuice. make a CLICE when done. Cold Beef is alfo very good with cold Sauce. Chibol. foak the Beef about half an Hour as much of the Marinate keep to it as and a deal of bread Crumbs . and boil for a Moment . Bccuf de Dejjerte a la Bourgeoife. and ferve in the Culotte . all finely chopped. a fpoonful of Broth. and Salt. and ferve with . Muftard. Muihrooms. Cold Beef broiled in Paper. ferve broil flowly. Shallots. two Shallots.

Beef Suet. then the Beef upon foak it fome time. Rump of Beef as well as you fait it {polling the Shape. two Cloves of Garlick. Chibol. Cubtte de Eceuf a la Mantoue. Length-way. You ferve them in the fame Difh with the Beef. and put them in the Braze per. and four Cloves . then fqueeze the Water quite dry . 69 Rump /^ARNISH the fliced of Beef Mantua Fafhion. If you have no Cullis. it about a in Week then hang it in the dry Place for ufe. Thyme. Handful of Juniper two Cloves of Garlick a Laurel. take them out. when done. keep in Salt. Thyme. two Laurel Leaves. a Lemon Squeeze. fome fine chopped Parfley. Winter Savory. Chimney It when dried. Culotte de Eceuf Fumee. it in a muft be boiled Water without Salt F 3 . fmall Savoys prepared in this Manner . Lard. and put fome of this Forcemeat upon them. fcald a whole Savoy about half an Hour. put it into a Salting-pan. can without with a Pound of Salt and two Ounces of Saltpetre.*The PROFESSED COOK. Bafil. and wipe them free from Fat. half a Pint of ' Cream. as Parfley. and a little chopped Shallots . and . half Berries. fift fome of the Braze. then put them together in the Form of a fmall Cabbage make as many as you think protie well all them round. little Vinegar. well tied Pepper and Salt. then add Broth. a little Coriander. or a . "DONE a Rump of Beef Smoked. have a good Force-meat made done. and two pounded Anchovies. and add a Bit of Butter rolled in Flour. with the Beef . two Eggs. Shallots. with a Sauce made of Cullis. leave . a Faggot of Parfley. put to it with Fillet of Veal. them. take the Cabbage Leaves one by one. . braze on a flow fire When half : Bottom of your Pot with Slices of Onions and Roots. Bafil. with all Sorts of fweet Herbs.

which will make it red inflead of Saltpetre. half an Ounce of mixed Spices. cut about a Lard thick. and as much Broth . the Fat clean off. let it cool in the Liquor. with an Ounce of fine Spices. foak it fome and a little : Time before boiling. of Beef for four Days in a Brine COAK a boned Rump Oil. It will ferve either for a hot or a cold Difh. a 37 few Onions. Scarlet Beef without Saltpetre. then rub the Beef with the Remainder. half a Pound of Salt. mix a Pound of Salt. of Beef thoroughly. JJONE a Rump Pound and a half of Faggot. and add a little Cullis . Cullottc when done. Thyme and Bafil in Proportion. When you ufe it boil with 'it a few Slices of Beef. wrap a coarfer Cloth round it. Laurel and Bafil . and put it into the Ground for fix or feven Days. fift Part of the Broth. a Faggot of fweet Herbs. Cloves. with a Pint of white Wine. wipe . feven or eight whole Cloves of Garlick. Thyme. with green Parfley If you apprehend its being too much falted. boil the Beef in the Brine. and make the Salt and Spices flick to the Lard as much as poffible .70 Salt. and about half a Quarter of a Pound of Juniper Berries bruifed . Rump made of of Beef Gafcogny Faihion. roll it in a Linen Cloth with feven or eight Laurel Leaves. to lard it with in the Infide . without Salt. Nutmeg . in Broth or Water. let it cool in its Broth. reduce it to a pretty thick Sauce The Breaft or any Part of the Brifket may be done the fame. Onions. and ferve it cold upon a Napkin. Cuktte a I'Ecarlate fans Salpetre. and Carrots . Cuktte de Boeuf a la Gafcogne. and ferve as before.

its 71 Culotte de Rump "DOIL a of Beef in own Gravy. and fix Cloves . fcald all the Roots before you put them into the Pot. Bceuf a la Royale. and ferve it with jhe Broth. Rump of Beef on a very flow Fire Liquid about eight or nine Hours. Culotte de Rump Bceuf au Vin de Champagne. Another Time do it with and which will caufe a vaCabbages Saufages. cut in what Form you pleafe. fkim off the Fat very well. boned in Ihort Culotte de Beef as the preceding . and mix fome Cullis^ with a little of the Broth for Sauce. Parfneps. put it into a Pan with a Pint of Oil. of Beef boiled in white Wine. adding a little Cullis to make it thicker . You may alfo ferve upon it what Ragout you pleafe. when it is done. four Cloves of Garlick. Thyme. Pepper and Salt . Bafil. Beef of Royal Fafhion. Parfneps and Carrots. of Beef diverfified. then put in the Rump. a few Culotte de QARNISH F 4 Slices . Carrots. Turnips. Garnilh the Beef with the Roots. A/TArinate the Beef two Days. mixed Spices. and fift the Broth for Sauce. two Laurel Leaves. Thyme. and Ham. "DOIL Rump Rump of Boeuf diverfifie. Bceuf dans fon Jus. two Laurel Leaves. after lifting it through a Stamine. being firft well rubbed with Salt . boil it with the Marinate. Rump your Pot with Slices of Beef. to ferve with the Meat. fkim off the Fat.The PROFESSED COOK. a riety. with a Faggot of Parfley. and a Bottle of white Wine. two Shallots. halt a Nutmeg. with iliced Onions. as many Turnips. Veal. being firft boned. when half done. Chibol. a Clove of Garlick. reduce it to a good Confidence. four Cloves. put to it fix whole Onions.

well. Rump 'THE it of Beef a la Sante Manehoult. and fprinkle it \vith Bread Crumbs . Pepper and Salt foak it on a flow Fire -about an Hour. and fix Yolks of Eggs. Aloyau en BarlL Chump of Beef in the Form of T>ONE a Chump of Beef thoroughly. Put with it upon the Dim you intend to ferve. Slices of Lard. let it fimmer (lowly about . You will find Receipts for making any of thefe. Chibol. fimmer it about five or fix Hours. foak it about an Hour. as much Broth. well feafoned with mixed Spices. all Sorts of Roots . two Cloves of Gariick. under the Directions given for Ragouts. and as much Broth . bafte the Beef with it. and tie Form lard it thro' and thro' it fafi to make keep Faggot of I'arfley. Butter. with Dices of Lard under it . and half a Nutmeg . and garniih the edge of the Dim with Bits of Bread dipped in Yolks of Eggs. four . or fmall Eggs. its a Barrel. and boil it till above half done in Water. nearly own bigneis. then take it out.72 Tie PROFESSED COOK. and wipe off the Fat with a Cloth. You may ferve a cleat Sauce under it. and Salt fufficient to give it Taile . then add a Pint of white Wine. of its finely chopped . ftrew large Onions and Roots fiiced over the Beef. four Cloves. fat Liver. Chibol. a Faggot of Parjley. Mulhrooms. Cubtte de Ecsuf a la Salnte Meneboulf. laftly. Artichoke Bottoms. to give it a fine Brown colour. with a Faggot. two Cloves of Garlick. make a Batter with three or four Spoonfuls of Cullis. then braze it in Broth. Combs. put it in the Oven. Form of a Barrel. with a large . two Bay-leaves. then add a Pint of white Wine. and fried of a fine Colour. Pepper and Salt. Thyme. Serve upon it a Ragout of Sweet-breads. roll it in it the with large Lardons. put it in a Brazing-pan. and fweet Herbs.

got one Carrot. Ccording to the Bignefs of the Piece. and put to it a Bottle of Rhenilh Wine . Garden it with ftewed Cucumbers or any other only put the Meat in it a Moment to warm without boiling. ikim the Broth free from Fat. Chump. boil it in Broth. then put it into a Brazing-pan with ilices of Veal. after larding with a Glafs of white Wine. mix a little If you would Cullis. . and Lard. Aloyau au Four. fimmer it fome Time. Filets d' Aloyau de toutes Fafons. foak it half an Hour over the Fire. put to it a Faggot of Parfley. Mufhrooms. you may ferve upon it what Sauce or Ralittle gout you pleafe. or fmall Surloin in the Oven. drain it. ferve it with different Sauces or Ragouts. let as You may alfo lard and drefs this Fil- a Fricandeau* A roafled : Fillet dreffed in the Slices. put it on the Table-difli before you untie it. and ferve with it what Sauce or Ragout you pleafe. Shallots. Fillers of Beef different Ways. fame Manner When may likewife it be cold cut in thin and ferve Stuff. one Parfnep. when half done. when (Jone. and ferve it upon the Fillet. with a whole Pepper and melted Lard. when it is thus done. when cover it to boil ready well A . two Cloves. and wipe the Fat clean off. take a deep Pan. and fift it. . of Pariley. Pariley. and a Fillet Sirloin take out all lard it . and boil it on a flow Fire . a Clove of Garlick. add a Glafs of white Wine . of Beef out of the CUJ thick the Sinews.. Pepper and Salt. Ham.The PROFESS ED COOK. 73 four or five Hours according to the bignefs of the Piece. Salt . Chibol. and when thoroughly done. and garniih the Bottom with a few Slices of Lard . put it in a Stew-pan. a Clove of Garlick. three Heads of Cloves. Shallots. and a few frnall Onions. a Fagit.

roll it up. take a Fowl boned. and ferve it with a Ragout of Sweet Breads. add a Faggot of fweet Herbs. and ferve upon a Sauce a FEfpagnok. clean the Fat off. three or four Onions. take it out. with chopped Parfley. when with it Small Surloin Ragout. and mince them together. boil it in a Pot near to its own bignefs in a little Broth. of or other Kind of Ragout. Muflirooms. Pepper and Salt. and a Tongue. . We PROFESSED COOK. three Cloves. a Laurel Leaf. Eggs . and four Yolks of Eggs . a Surloin thoroughly boned. Truffles. a Bottle of white Wine. Onions and Roots. a large Faggot. and bathe it in Oil and Whites of fcarify in different Places. and fecure it well . and ferve the Beef. two fcalded Sweet-breads. and a few Roots . larded with large Lardons in Broth and a Pint of white Wine . When done. Salt and Pepper. Surloin of Beef Dauphine Fafhion. viz. and fill the Length-ways Incifions with a made of Forced-meat. make a Hole in middle large enough to hold a Salpicon. a Stuffing made after this Manner: Cut raw Ham into pretty large Bits . any gRAZE Aloyau a la Dauphine. fcraped Lard. Shallots. which you will find in the Sauce Articles. and put it in the Oven fix or feven Hours done. a Clove of Garlick. chopped Mufhrooms. Fillet of Beef in Cowl. Laurel and Thyme. two Yolks of Eggs. finim it on a flow Fire. Aloyau en Ragout. all its pARE a Fillet of it Beef clean from Sinews. HpAKE the Filet a*Aloyau en Crcpine. Mufhrooms. fcraped light Lard. fix Taragon Leaves. fift the Sauce. put this in the Beef. a Bit of Surloin. and the Juice of half a Lemon .74 well.

three Yolks of and fine Spices . Mulhrooms. into . and reduce the . with Butter. Eggs. with large Piecatch a little in a Stew-pan. tie 75 it. three Yolks of Eggs. then the Cowl round to the Spit with a ftrong Skewer. d'Akyau aux Onions en Crepine. till it is : It quite done or you may add a will yield little Gravy fufficient for Sauce . Filet de Bceuf a Vlntendante. a Glafs of white Wine. then Fillet minced. rolled in Flour. and add to it a ces. let it TARD a Fillet of good Bit of Butter. and ferve it with a good clear Sauce. and fo on. a Military Poft.*Tbe PROFESSED COOK. on a flow Fire. eight Onions. it Eggs. then roll it. or a few Drops of CLice feven or Vinegar. then Ikim off the Fat. relilhed with Lemon. Fillet of Beef and Onions in Cowl. Shallots Leaves . then take it off. fimmer it on a flow Fire. rafped Lard. or in the Finances. Beef indifferently. Parfley chopped. Shallots. fift all the Liquid. put the Fillet into a Stew-pan. and a little Broth : mince a roafted Fillet. and fry them in Butter thoroughly . lay a Down of Onions. more . faften till it mixed together. filet to ferve together. Parfley. as much Broth. cut a Fillet of Beef jyjAKE forced-meat with Fowls Livers. iqueeze. and bafle it with Eggs and Bread Crumbs . and let roaft three Parts done . with four or five Taragon put the Fillet in it to finim. then add Pepper and Salt. and Mufhrooms. till three Parts done.Sauce to a good Confidence. &c. Filet d'Aloyau Fillet of Beef and fweet Herbs. unwrap the Coul. From Intendant. a little Butter. one chopped Anchovy. Salt and Pepper.. with a good Lemonaux fines Herbes. bake it in the Oven. and cut the Cowl the Bignefs you pleafe .

Eggs. Jelly Broth. and ferve it upon the Fillet. and Lemon Slices. ferve with it a Ragout of Sweet-breads. and between put fome of the Stuffing . Shells and all . add two. a little Salt. and a Glafs of white Wine. Lemon. make a Liaifon. when done fift the Broth. and flatten it with the Cleaver. boil it on a flow Fire with a five OOAK Broth. and a Faggot of fweet Herbs . or Truffles. and Powder of Bafil Water. fplit into feveral Pieces. when done fift the Sauce. when done. add a Bit of Butter rolled in Flour. and roafl it \ ferve with Cullis. CLICE little five then take two Anchovies or fix Onions. Filet de Bxuf aux Ancbois. VlAKE a Jelly with a Knuckle of Veal and Trim- mings of Poultry. and a few fmall Capers whole . two of Cloves. when it boils. Admiral. lard it through with middling Lardons. Fillet of Beef and Anchovies. and fcald the Fillet of Beef in boiling . one Clove of Garlick. and a Faggot. Fillet in Jelly. then lay the Forc'd-meat upon it. two Yolks of Eggs. two' Spoonfuls of Cream. boiled in Water. and fry them in Butter . little Filet de Ecsuf a Fillet V Admiral. fkim it well. and tie it in a Cloth . Filet de Bccuf Glafe. reduce it to the Confiftence of a Sauce. and lard the Fillet with them. with a Glafs of white Wine. intermixed with Lard.76 The PROFESSED COOK. cut it in rafped Lard. or fix Anchovies in Water about two Hours. &c. a Glafs of white Wine. and put it again on the Fire. into two. tie it up in VeaA Cowl. a different Slices without feparating. and fift it thro' a Napkin. boil it in Broth. Lard the . fplit them.

per a Laurel Leaf. two Shallots. fee Page. of Beef. and Mufhrooms. Pepand Salt. Slices of Fillets to per. Parfley. what Bignefs you think prothem with a Cleaver. Nivernois Sauce. ' Filets de Fillets of Beef Broiled. Chibol. 77 tender. Bafil. what Quantity you pleafe into the Difh you intend to warm fome then cool it of the Jelly and pour it over the with Ice. fcarify the other. put a larded about five Hours. tie it in ftrew the unlarded Side with Bread Paper. ferve with it a Sauce a la Niverand Paper. two Spoonfuls of Broth. and put a Slice of Lard upon the unlarded Side . Pepper and and ferve with Cullis Sauce. Salt . or in a cool Place. and the Juice of half a Lemon. put upon each Slice a good Forced-meat. roll them and tie them with Pack-thread put them for about an Hour in a Mariof made Oil. three Cloves. ferve. Pepper and Salt . Salt. with a little fcraped a Fillet of Beef it T ARD and fluff Lard. a little Coriander pounded. then take it out. Fillet of Beef Italian Sauce. and braze it till veryWhen you ufe it. the Fillet with Lard and Ham. with chopped Parfley. Slices. Shallots. and roaft it-. make it Milk-warm. a Laurel Leaf. tie it up in roaft it . then broil the Fillet flowly. on one Side. and colour it . Thyme. ilice let it cool in the Braze. Thyrne. Crumbs. A/TAKE a Marinate with Butter and Flour. nolfe-y and two fliced it Fillet in Fillet de Bceuf a FItalienne. 31. Filet de Fillet Onions. Laurel. one Shallot chopped very fine.'The PROFESSED COOK. half a Glafs of Vinegar. two Garlick Cloves. Pepper. Thyme. Bceuf a la Nivernois.powder. a Clove of Garnate. lick. flatten . Bceuf Grilles.

Laurel Leaves. tie them rolled in Paper. The Brine may ferve making of pickled Pork. Poitrine de Bxuf fvmee* Smoaked* Brifket of Beef Ccording to the bignefs of the Piece propofed. Parfley. a Glafs of white Wine. a Sprig of Bafil. Shallots. Thyme. Juniper Berries. a Quarter of a Nutmeg.78 it *fhe PROFESSED COOK. Pepper. to drain out the Brine. Slices of large Onions.' and boil it like a Ham. a few Cloves of Garlick. or Aromatic Herbs. four Spice Cloves. and marinate them in Oil. Filet de a Fillet into thin large Slices.. Fillet of Beef Gendarme Fafhion. B<zuf a la* Gendarme. Bceuf a la Brifket of Beef. or curing of Tongues of Poitrine de any Sort. are very good to burn under it while drying. and roaft them: Make a Sauce with a little Cullis. . with /^UT ^ the Marinate. Salt and Pepper . Pepper. and a few fweet Herbs. : foak for it. Juniper-tree. then prefs it. Fafhion. a few Shallots. Pepper and Salt. put the Beef in this for about a Fortnight. for thofe who approve that particular Tafle and Flavour When it is ufed. Mulhrooms. with a Salamander ferve an Italian Sauce which yoii will find in Page 3 1 . two Cloves of Garlick. * The Gendarme. a Faggot of fweet Herbs. a Clove of Garlick. Brifket of Beef in Broth or Water. a fine gOIL a Pint of Monarch Monarque. . are a Part of the King's Body Guards. upon fmall Skewers. Bay Leaves. and a few Spice Cloves . until it is quite dry. and hang it in the : A Chimney in a proper fmoaking Place. Thyme. firft fcalded and finely chopped. make a Brine after this Manner A good Quantity of Salt and Water. Chibol. and white Wine.

Thyme. Poitnne de Bceuf a la St. large enough to hold a little Forced-meat. a Faggot of Parfley. Menehoult. and coloured in the Oven. may be ferved with any Sauce. and Roots . then put it into a Braze with Broth. St. a Clove of Garlick. cut a Hole in the Middle. fliced Onions. Butter. common Way . Sweet-breads. or Roots. Beef Griftles of different Fafhions. or Mulhrooms . Coxcombs. put it on a Difh. put it awhile in the Oven. and when ready. and fkim the Fat very clean off. 79 Pepper and Salt . fat Liver. Thyme. ferve upon it a pretty thick Sauce. Shallots. when done. then braze them with a little Broth. and pour over it a Sauce as in the preceding Receipt . then add to it a Bit of Butter rolled in Flour. in the boil it till half done.*fhe PROFESSED COOK. When thus brazed. one of Garlick. four Cloves. fuch as Conveniency ferves. take the Bottom of the Braze. made with Cullis. Tendrons de Bceuf de plujleurs Faxons. whole Pepper and Salt. Chibol. fcald them a Moment in boiling Water. and give it Colour in the Oven . Bafil. you . *TriE a Brifket with Packthread. and ferve upon it a relifhing Sauce. Ragout. and Roots . which you fift in a Sieve. Menehoult. or flewed Herbs. cover it over with Forced-meat. fmifh the Boiling . wipe the Difh free from Fat. a Faggot of Parfley. Brifket of Beef Broiled. Griftles of Beef to what think proBignefs you per . a Glafs of white Wine. Serve this Sauce upon the Griftles. or boiled in a plain Way. It is alfo itrewed with Bread Crumbs. and a Lemon Squeeze or a little Vinegar. Laurel. a Ragout of Pidgeons. and four 5f oiks of Eggs. a little fcalded Chervel finely /"HIT chopped. then fprinkle Bread Crumbs over it. when done. Onions fliced. two Cloves. A Brifket of Beef brazed. Pepper and Salt. Laurel Leaves. relifhed with Lemon.

brazed about an ferved may be . with any Sort of ftewed Greens. Laurel. if you will not fmoke them. and then the Dim. cool Place. and Baiil Powder . put it all upon the Beef. Cote de A roafted Rib will ferve equally well for this Difli.So you may *fbe PROFESSED COOK. a little Salt. then take off the Paper. They Fricandeaux. as ferve You may firft alfo ferve with Hour with the Griftles. . and pouring the Lard upon them till the Meat is covered : When it is cold cover the Pot. Rib of Beef with large Lardons. them Cabbage and Saufages. fift the Broth and reduce it to a Glaze . Or you may make them in the Manner of pickled Po-i. and put it into the Oven for half an Hour . then placing them clofe in an Earthen-pan.up in Paper. Thyme. mix with chopped Pariley. and gather all the chopped Herbs which ftick to the Paper. and make a Sauce with Cullis. and ftrew it with Bread a it ARD as the . roll it . a few Slices of Onion. Bauf a la Remoulade. upon them what Ragout you" pleafe. You may preferve the a a long while by fimmermg them fome Time in frelh Hog's Lard. and bo'l it in a thirt Braze. with Broth. &c. and braze former when done/ take the Fat off the Broth. A 1 Rib of Beef. with Milliard or Horfe-radilh Sauce. a pretty flefhy Rib. and Roots . bafte the Rib with it all over. Geefe. bafte the Meat with it.- A Rib of Beef in the Oven. Cote au Carbonade de Boeuf au Four. and other Poultry or Game in the fame Manner. Crumbs . and cool : Take a little fcraped Lard or Butter. and mix with the Sauce. when it is done. as Tendrom a L'ofeiUe. a Trifle of Garlick. is called by the N?. &c. a little Verjuice or Lemon. adding a little let it it Salt and Pepper.me of the Greens. Mulhrooms. and keep it in a You may preferve old Turkeys. Shallots.

Verjuice it Lemon. Taragon. mix or or in a Dutch it oven . then braze it in fame Lard over a flow fire. Chervil. with like Mutton-flakes. if not better. fimmer them in Butter till they are almoil done. piece N. Beef Suet. when done. B. and Nutmeg. to make be equally good. with a glafs of white Wine. They may be alfo broiled.PROFESSED COOK. as much Broth. and take their Gravy. Page 42. Crumbs. take fome of the Gravy. of Beef with a cleaver. Pepper. fimmer the Hog's Lard. Salt. a Rib pLATTEN a few turns in it ferve it upon the Meat. Ribs of Beef Dutch Falhion. which mix with Forced-meat made of Fillet of Veal. all forts of fweet Herbs finely chopped. with Pepper and Salt . ferve with Butter now and then to keep it dry with the Sauce in a Boat. and bake it in the oven. Pepper and Salt . with Cullis. G Ore/lies . will Beef. wrap up the Beef in the Forcedmeat. it 81 bafting it from burning. Rib of Beef Englifh Fafhion. let them cool. or with ftewed Garden-greens. and Roots. Burnet. Garden Crefies. fift and it. and make a Liaifon with "three yolks of Eggs. thefe Difhes with frefti of not over done. /^UT thin Ribs of Beef. adding three yolks' of Eggs to form them into a Farce .) Cote de Bceuf a VAnglolfe. Cotes de Boeuf a la Hollandoife. may be ferved all forts of Sauces or Ragouts. It is no ways neceflary Meat a Rib cut out of a roafted . (See Sauce Remoidade. bone them all to a bit at the thin end. fkim the Broth. Ribs of Beef brazed or plain boiled. with or without Sauce. and ferve upon the Meat.

I lhall upon me to give directions for cutting up Calves. VEAL. open the fkull. I ihall take no further notice of their dreffing. and the French Butchers are even fo fenfible of it. and ferved with a Cullis. without cutting the tongue. as the French Author does. for inftrudtion. Oreilles de Bzuf* Beefs Ears. and not take others. that I have myfelf known feveral of them come from Paris on purpofe to attend the cutting of Meat -at St. fcalded like Calves. then fcald it in boiling water . As they are ufed but feldom. quite hot with Vinegar. the muzzle off. or reliihing Sauce. foak it in feveral waters to clean it.82 The PROFESSED COOK. drain it. boil it in wa- 'TpRIM ter with a lots and it Salt k-rve few Onions. Salt. and in a Boat. Calfs Head Family Way. Tete de Veau a la Bourgeoife. may be made tender in a ftrong Braze. James's Market. chopped Padley. two or three Cloves. they ihould be afterwards broiled. Pepper. "DEEF's Ears. Veal ought to be very white and fat. nearly to the eyes. two Shalwhen done. as I am very fenfible that all forts of Meat are cut to greater advantage in England than in France. full of ftrong Herbs and Spices . well Du Of F E A U. and . Tete \ .

or other . The Bones and what remains : upon them may be boiled. Pepper and Salt . Bread Crumbs. and braze it in Broth. Beef Suet. then boil in Water and a little Vine- gar. and Spices. Herbs and roll it cut it in pieces. wrap it up with ilices of Lard. Head. 83 Calfs Head Stuffed and bone it . with Fillet of Veal. leaving room middle to put a Ragout. it *"PAK a fcalded it as far as the eyes. bone firft. or will Fri- Ragout. it COAK ing. (from the Sauce. cover it over with Forced-meat. Milk. and fweet Herbs Serve upon it a Spanifh or Italian Sauce. Calfs Head. either of Pigeons. Parfley. with a fharp Sauce. Thyme.. with fome pickled Pork. and add coarfe Pepper and Salt Serve this Sauce upon the or in a Sauce-boat. fcald it in boil- water. and may be eaten plain. with Roots.PROFESSED COOK. mull be ferved in the fame difh Bail half a glafs of Vinegar. fete de Veau Fa-tie. and boil like the : : 3 Sauce Poivrade. when done. well feafoned. four yolks of Eggs. make a Force-meat. Calf's Head. tie it in a cloth. which you will find in page 42. put in the 'TpAKE a Calf's Head fcalded with the flun on. as much Broth. the Head twenty-four hours.) fete de Veau a la Poivrade. and whole Chibol . You may alfo ferve it with Head. Sweet-breads. fete de Veau au Verd-galant. white Wine. in Batter made of Oil and G 2 white . Mufhrooms. fift it. both which. fome of this Preparation into the Head. as a goed deal of Meat remain upon them. as the former. with fried Parfley. or any other you like beft. and make the form of the Head as near as poffible . chopped Shallots. or in cafee.

The Brains require only half as much boiling as the Tete de rell. bathe the Head in it. make a Forced- meat with the Brains. take it out. Parfley. a Calf's CCALD and bone iliccs : with a few and wipe which you it clean Head. when done. Calf s Head St. Pepper and Salt . and fry it of a good colour Serve it up crifp. three yolks of Eggs. fcakl and the Tongue. la Salnte \vill find in 5c : e ck Feau a Menekoult. Mufhrooms. Calfs Few Head as en Cripine* in Cowl. and boil it in Broth. with fried Parfley round it. fix hard yolks of Eggs. fcraped Lard. with you can without breaking which cut into fillets. when done. peel with a raw Fowl . and ferve with Pontife Sauce. Page 43. unwrap the Cloth. mix thde fillets with chopped Parfley. and then the fillets as firft prepared . Salt. lay this Farce upon the fkin. wype it free from fat. with frefh Pork Sauce.84 The PROFESSED COOK. TjOIL a Calf's Head as a Bourgeoife . : white Wine. with a few glafles of white Wine therein . Tete de Feau a la Sauce an Pore Calf's Head. but leave the Cowl round it . fra'ts. Pepper and Salt . fluff it . make a Farce with the Brains minced. la Menehoult. which you will find in * much Page 45. and then 'in a Stamine or Linen Cloth. Muihrooms. Chibol and Parfley . roll it up firft in Cowl. Serve upon it a frefh Pork Sauce. Shallots. Bread Crumbs leaked in Milk. '"TAKE up as the Ikin of a fcalded of the flefli Calf s Head. of Lard . Pepper and Salt. pound thefe all together. Bread Crumbs leaked in Milk. it . chopped Muihrooms. and Parfley Leaves . braze it in a light Braze. roafted Poultry.

and fry them . and in Batter and fry it. and in the cars put upon Sauce made of Cullis. fry them the fame way. Shallots. bake it in the oven of a fine colour . that in brazing any thing which requires to be kept white. Parfley. to put a few flices of peeled Lemon in the Braze. OreiUes dd Vcau en according to the quantity Menus droits. T3OIL a Calfs Head about then take Tongue. three parts. ferve with fried Parfley. You may alfo ftuff them with good and Forced-meat. Calfs Ears Sh reded.*fbe it PROFESSED COOK. dip it the Brains. Te'e de Veau Mar'mee. Obferve as a general Rule. then cut them in fillets . the Ears in a ftrong Braze to make them tendip them in Batter. of the other Seafonings. Ears. and ferve in the room of with a relifhing Sauce. Garlick. OreiUes de Veau au Gratin. .) for-and HpHE Ears brazed are done the fame way as all mer directions for Gratin. Calfs Head Marinated. Pepper and Salt . which marinate with Vinegar. which you will find in Page 41. a Sana Calfs Ears. 85 this a thick the brains. "DRAZE the Ears. OreiUes dc Ve-au Frites. Calfs Ears Fried.) ferve with Robert. ferve them with fried Parfley. Page 54. "DRAZE der . fcrved with a relifning Sauce. Alfo broiled. (it is the cutting that gives the name . and three of Eggs. au Gratin. G 3 OreiUes . then fprinkle Crumbs of Bread jolks over it. (See the Explanation of Graf/n. a' bit of Butter.

and three yolks of Eggs . a few Slices of Lemon. wipe them ces. bailing with . chopped Parfley. I T HE Ears being brazed. when ready. foak them in melted Butter. Calves Ears Houfe-wife Falhion. boil it to a pretty thick confiftence . and ferve them upon the Italian Sauce.find Page 31.86 The PROFESSED COOK. Calves Ears Pontiff Sauce. Calves Ears. Calves Ears. Orellles de Veau au Pontife. Orellles de the Ears very white and tender. TV/TAKE : Orellles de Veau au Fromage. and rafped Parmefan put them in the oven to take a good colour . Sainte Menehoult. "DRAZE a them out and wipe them Sauce au Pontife. lay this on the Difh you intend to ferve . Orellles de JDRAZE and the Ears in a flrong white Braze. and add a few flices to it Serve upon brazed Ears. Page 45. as much white Wine. lay the Ears upon it. Italian Sauce. Bread Crumbs. Calves Ears and Chtefe. Orellles de Veau a I'ltalienne. a Sauce with a little Jelly Broth. then take Serve upon perfectly dry : Veau a la Marfine. A . fqueeze in half a Seville Orange. dry. which you will . and ferve it up with a good clear Cullis for Sauce. Pepper and Salt. broil flowly. with Spi- Veau a a la la Saint e Meneboult. a bit of Butter. E Batter and Bread Errs brazed as before. bathe them in a good Crumbs. Shallots. make a little Forcedmeat with rafped Cheefe. let it catch a little on a very flow fire. Bread Crumbs.

braze them with the Brains in -good Broth. Pepper and Shallots . Pepper and Salt. garnim the Dim with the Onions. ilices of Lemon. which you Cervellcs de Page 42. Calves Brains. as many fmall Onions as you think proper. means as bright as the Sun. Cervelles de Veau aux EcreviJJes* Calves Brains the Brains pREPARE fifh Cullis as in and Craw-Fiih. the Brains in four pieces. : COAK upon a Sauce a la Bechamel. boil the Tails in Broth and White Wine. and two Spice Cloves When done. former. a clove of cover them with thin Garlick. Calves Brains and fmall Onions.*The PROFESSED COOK. wipe them dry. Veau a la Crime. Cervelles de Veau au * SoleiL Calves Brains fried of a fine yellow Colour. with two flices of Lemon. a glafs of white Wine. Thyme. and fcald the Brains. and fervQ ilices of Lard with two . garnim the Dim with the Tails. as in Cervelles de Page 42. Cream Sauce. Padley and then drain them and foak them in Batter made of 4 Salt. Veau aux petit s Onions. G . as the make a Craw- Page 8. with a few flices of Lard. and ferve the Cullis upon the Brains. braze them about half an hour in white Wine. * An Sokil. and a faggot of fweet Herbs . fweet Herbs. Butter : 87 with a little Serve with a Sauce Remoulade in will find in a Sauce-boat. then drain the Brains and Onions . then boil them in Broth. CCALD ferve upon it Sauce Ravigotte (Page 37) or any other Sauce. Cloves. Laurel.

and with be a fharp. Pigeons. Saufages. fried Bread. Pepper and Salt . Muftard Sauce. and Cullis and Milliard. or as part of any fott of Ragout. They may be ferved in Matelots or Tureens. Veau an * Calves Brains. or by themfelves with any Sauce. Chibol. and ferve Cervelles de upon brazed Re-veil. Tev. be ufed with what Sauce or Ragout is moft may convenient. Oil and white of Flour.x dc Veaii de differentes Faxons. Gafcogne. Calves Brains with different Sauces. Calves Brains Gafcoon Fafhion. a glais of as much Broth. When brazed. Garlick. bathe the Brains in it. or with a Salamander . * The Word Rei'dl fignifies the awakening or fharpening of the Palate. Parfley. reduce to a Sauce confiftence.88 'The PROFESSED COOK. Butter and Muflard . of Butter. \/TAKE a a Sauce with a bit clpve of white Wine. Cervelles de Veau a different es Sauces. Calves Eyes of different Falhions. &c. Onions. and afterwards broil them. making the fame preparation. E Brains brazed as the former . Langvc broil . Capers. make a Batter with Cullis. give them colour in the oven. DRAINS brazed in Broth and Wine. fuch as of fat Livers. and flrew over Bread Crumbs and Cheefe . Or you may bathe them Cervelks de Veau a la fry in them of Eggs and Bread Crumbs. ferve them upon lifhing Sauce. done like the Brains. rcbroiled ferved they may flowly. as directed. and a fine colour. a little Wine. &c. you may either fry or them. Bread Crumbs. Brains.

it COAK < it well and fcald it . and two Onions Serve it very hot. former. '1PHE Chaudron being boiled as the fillets. Pepper and Salt . allowing for the difference of time in boiling or baking. and fliced Onions. Butter. cut it in Broth. Flour. reduce to a Sauce. then boil in Water with faggot a bit of Butter. Fralfe de Veau au SoleiL Chaudron fried of a fine clear Colour. it in it as before. Oil. then cut pieces. and alfo when you Fafhion. chopped a glafs of white Wine.The PROFESSED COOK. and fry with a good thick Batter of a fine clear brown. and make a Sauce with Muihrooms. Pepper and Salt. fry it. with a fharp Sauce in a : Sauce-boat. and add a good If it is too fat. Thyme. Fraifes de Veau au NatureL in Calves Chaudron a plain Way. two Cloves. marinate about an hour or two in Vinegar and Broth. Bread foak'd in Cream or Milk. 89 Calves Tongue. "DOIL Fralfe de Veau a la Chaudron Provence Fafhion. 'Laurel. Langue de Veau. a little Garlick. Chaudron drefled Olive three or four Onions in dice. cut fome of it off fqueeze of Lemon. a of fwcet Herbs. then put a Chaudron ready boilej. and parboil them Butter . and cut in the fame manner. Crep'mettes de Fraifes de Veau. then drain it.1. (fee BeePs Tongue. r^UT in a little . Cloves.) /CALVES Tongues as are dreffed after the fame manner Neat's Tongues. a little put the Chaudron in it a moment. Pepper and Salt. when you drefs this Difli.

and take a good colour. chopped Parfley and Shallots. ftrevv them with Bread Crumbs. a preparation for a Gratin. Bread Crumbs. chopped Shallots. then cut it in pieces. Fraifes de '"PHIS is done with Forced-meat as the Crepinettes. ferve with it Sauce Italienne. wipe the Dilh free from fat. two yolks Difli on allies Table the in this Cullis. Chibol. . and Salt. and about an hour in Oil. mix all thefe together properly. and bits of Bread fried in Butter . in Chaudron and cut trimmed of moil of the fat. bits Baignets de Fraifes de Veau. Salt and Spices. make the Herbs flick to it. and ferve it relilhlng Sauce. mixed with a fpoonful of Muftard . Chaudron German Falhion. on an allies fire . mixed in a Sauce Robert. fmall white Onions. rafped Cheefe. and give it a good colour. boiled in Broth. dip it in Batter and it with fried Serve fry very crifp Parfley. then drew it with Bread Crumbs and in the oven . well finiihed fhort Sauce garmlh the Difli round with . Butter. with a little clear. A/TAKE little fire. fmall Fritters. and three raw yolks of Eggs .90 a The PROFESSED COOK. on a flow fire . only of a larger lize . then put in a plain boiled. and roll the mixture in as many of Cowl as you think proper. or under the cover of a Brazing-pan. either in the form of Saufages. put them in the oven to bake. Fraifes de Veau a L'Allemande. Chaudron fried. with Swifs Cheefe of Eggs. place to make it catch at the bottom. and a rafped. it marinate : Veau en Crepine. Pepper. Chaudron in Veal Cowl. ferve with a good clear Sauce under them. little frefli Lard. pour a little melted Butter over. Parfley. middling pieces. or any other . it t>OIL as before directed.

reduce the Sauce. Ragout with the Chaudron (firft well boiled) Muihrooms. the Liver with pretty large Lardons. and ferve a Sauce Piquante.The PROFESSED COOK. Pariley. put it together in a Stew-pan with a bit of Butter. green Rocambole and Mulhrooms. cut the Liver in thin jflices. good Puffpafte Pie. rolled in Flour. put fkim the Fat very clean. rolled in fine Spices . make a Liaifon of yolks of Eggs and Cream. Calf's Liver with Rocambole. Salt. then fry it ("JUT it in thin ilices. this is called a la Poulette. Calf's Liver Roafted. a glafs of white Wine and Cullis in the Chaudron cut inilices. Salt and Vinegar. boil for half an hour. When properly fqueeze. brazed. Verjuice or Lemon. and a good a V/TAKE make a . Calf's Liver in a hurry. iharp or relilhing. and is alfo it be with Sauce ferved . J^ARD . Foye de Veau a la bate. any may Lemon made into Saufages. la Rocambole. and add Pepper. viz. and bake it by itfelf . in Butter. Chaudron Pie. add Pepper. and a glafs of white Wine . Shallots. 91 Tourtes aux Zepbirs de Fraifes de Veau. a clove of Garreduced to a lick. roaft it. Foye de Veau a la Brocbe. when white. then good confiftence. and chopped Shallots Foye de Veau a When Pepdone add a fpoonful of Vinegar. Foye . ferved in the Pie. with : per. If you would have it white. Salt.

or any other. and fry it in turning it feveral times till it is thoroughly done. la Foye de Veau a Eraife. then roll feveral pieces in Veal Cowl. Sailor's a Liver into four or fix pieces. or reduce its own Sauce. Parfley and Chibol. and reduce it to a Sauce confidence. Onions. then add three (^UT Butter. marinate it with Butter. Foye de Veau a Calf's Liver. and ferve it with a relifliing Sauce. and are done as all Veal en Crepine. Fafliion. fcalded Parfley chopped. fift it. . Pepper and Salt . flum off the fat. with a few of Lard. which Saucijfes to avoid repetitions I fhall pafs over. viz. then rake it out of the Stew-pan. add a few Capers. of white Wine. and braze it in much the fame bignefs. Foye de Veau en Hatereaux. TARD the flices a Stew-pan of Liver with large Lardons. Roots. and Sweet Herbs chopped. as l'4fpic. if not too much falted.92 The PROFESSED COOK. Pepper. finely chopped. with as much Sauce as poffible. Laurel. Nivernoife. with thin flices of Lard round. Vi- and a jill negar or Lemon. then put the Liver in it to warm together When ready to ferve. boil this together. only difformer directions. boil it about an hour. pouring about h-alf a pint of Red Wine on it little and little. tie it upon an Hatelet. Calfs Liver Haflets. Calf's Liver Brazed. leave it fome time over a very flow fire . the la Marimere. f^UT it in pretty large pieces. fweet Herbs. and add a little Butter and Flour. and roaft it. a large Skewer. and put into the fame Pan a little Flour. Crepincttcs de Foye de Vtau or fer in Size. Salt. and a : chopped Anchovy. Serve with it reliftiing Sauce. by or four Shallots.

Veal Kidney of different Falhions. inftead of Eggs and Cream. to ferve upon and Bread. a white Fricaffee . Calves Feet of different Fafhions. fprinkled "DONE them . Of roailed Kidnies toafted forts you alfo make Omelets. or other Saufages the Meat ufed gives the name. Calves Feet Stuffed. You : may alfo ferve them broiled with a reliihing Sauce. after the Tame manner . and eaten with a Iharp Sauce. ferve with what Sauce you When thus boiled or pleafe. quite. Roots and Onions . /""ALVES Pieds de Veau Farcis. you make them a la Poulette.) out the large bones. fry it in Butter. Rognons de Veau de plujieurs Faxons. Feet in a plain way are boiled like the Chaudrons. of Forced-meat. a fpoonful of white Wine. Cloves. they may broiled. Pepper and Salt Serve with a Liaifon of three If you would have it brown.PROFESSED COOK. being firft dipped in good or with Bread Crumbs. they are very good to mix with moft Pleds de Veau de plufieurs Papons. boil them ilowly in Broth and white Wine. to fry or broil. Batter. tie them in ilices of Lard with packthread. made of whatever you pleafe . be brazed. viz. TV/TlX fliced Onions and minced Kidney. fplit them in two and take ihreds. foak them in Marinate. as Pork. cut in fmall If you fry them. viz. and fluff them with Forced-meat. and add a little Broth. (alfo en Menus droits. 'T'HEY are made Calf s Liver Saufages. ufe Cnllis Sauce. When plain boiled. yolks of Eggs and Cream. then in Batter. Saucij/es 93 de Foye de Veau. fweet Herbs.

94

Vbe

PROFESSED COOK.
Pied de Veau au
Citron.

Calves Feet, Lemon Sauce. Calves Feet plain boiled, put them into a Stew-pan with a little Oil, half a Lemon, fliced and peeled ; as much Broth and Culiis as will funnier on a flow fire for half an hour; take them out and wipe them dry ; fift the Sauce, ikim it we'll, add a bit of Butter and Flour, a little Culiis, a pounded Anchovy, and half a Lemon fqueezed ; or cut the other half of the Lemon into dice.

KE

Rh

de

Veau de plujleurs Faxons.

Calves Sweet Breads of different Fafhions.

OWEET Breads are very ufeful

in

many

dilhes

;

as

iri

Pies, Ragouts, and Fricaffees; they are alfo ufed either fried, roafted, or broiled ; they mull be foaked iri warm Water an hour or two, then fcalded in boiling Water, about a quarter of an hour or more ; which

the Butchers call
longer.

Setting,

to

make them keep

the

Rls de Veau a

la DucheJJe.

Calf s Sweet Bread

a la Dutchefs.

and lard it with fine Lard ; put in the midFarce called Salpicon, made with Mufhrooms, Truffles, or fat Liver ; few it up and boil it in good Veal Broth ; reduce the Sauce to a Glaze, and ferve with a Wine Sauce, Orange, or any other. It is alfo ferved with any fort of ftewed Greens, being glazed like a Veal Fricandeau.
it,

CCALD
die a

little

Ris de Vcau au Confomme. Calves Sweet Breads, with rich Culiis Sauce.
the Sweet Breads are well fcalded and trim-

med, put them into a Stew-pan, with a fmall quantity of good Confommee, a fagot of Parflev, a few
Chibols,

PROFESSED COOK.

95

Chibols, one clove of Garlick, two of Spices, a glafs of white Wine, a ilice of Ham, Pepper and Salt ; when they are done, fkim the fat off the Sauce, lift it thro* a fieve, and reduce it to a middling Sauce confif-

When

tence, adding a fmall quantity of fine chopped Parfley : ready to ferve, pour it over the Sweet Breads, with a Lemon Squeeze ; if the Wine does not make

the Sauce fharp, or reliihing enough.

Ris de Veau en Crifteaux.

Calves Sweet Breads en Crifteaux.

So

called. from the Sauce.

the Sweet Breads till very tender, with a few of Fillet of Veal, Ham, and larding Bacon, a few Cloves, Chibol, whole Pepper, Salt, and feveral Ilices of peeled Lemon to keep them white, and give the Braze a good tafte ; when they are done, take them out to drain, and cut each into four pieces ; fkim the Braze of its fat, and add fome good clear Cullis or very good
flices

"DRAZE

Broth, two or three raw Eggs, (fhells and all together) boil it till it clarifies, and fift it as in all other jellies ; put the bits of Sweet Breads in any kind of moulds, with a fufficiency of the Jelly while it is yet liquid, to cover the whole ; or you may place them in a Diih intermixed with any thing of different colours, to give it a better look upon the Table. If you put them

moulds, juft dip them a moment in and they will very readily turn out,
in
r

warm Water,

Ris de Veau aux fines Herbes,

Calves Sweet Breads, with Sweet Herbs.

two former Receipts, or manner; fimmer all forts of Sweet Herbs finely chopped, or any one or two particular forts, for fome time in good Cullis, and fcrve upon

r

pHESE
much

are
in

brazed

as in the

the fame

the brazed Sweet Breads, either whole or cut in pieces.

You

96

The

PROFESSED COOK..
them with
a Sauce a
la

You may
fo called

alfo fervc
its

Pluche verts,

being tinged of a pale green colour, with chopped Padley, or the juice of any other Greens, and mixed with good Cullis, for variation.
Ris de Veau a FAngloife.

from

Calves Sweet Breads Engliih Fafhion*

fome Parfley, Chibol, Muihrooms, a couple of Shallots, and a little Bazil; mix all together with a and Salt ; put half of this good bit of Butter, Pepper in the bottom of a Ste\v-pcm, and upon it, fcalded
Sweet Breads
the
firft

fliced; intermix the flices with fome of the Preparation and a fpoonful or two
;

of of

it over with white paper, and fimmer and both under it on a flow fire, upon the cover ; when the fat off the Braze, the fkim out Meat, done, take a and little a add Cullis, proper quantity of Lemon j the Sweet Breads. ferve and upon

good Oil

cover

Ris de Veau

ti

la

d'Armagnac.
la

Calves Sweet Breads a

d'Armagnac,

The

Inventor's

Name.

fcalded Sweet Breads, each into three pieces, and braze them with a few flices of Lard ; chop a good quantity of Pariley, Chibol, a few Truffles or Muihrooms, and one or two Shallots ; mix all together, with a proper quantity of very good Butter, Bread Crumbs, Pepper and Salt ; then lay one flice of Sweet Bread on the Table Difli, upon it fome of the Sweet Herbs, and fo on with the flices, as if the Sweet Breads were whole ; put a fpoonful of Cullis, and a glafs of white Wine into the Difh, fimmer flowly a little while, and reduce the Sauce pretty much.

Ris

*fbe

PROFESSED COOK.
Ris de Veau a
la

97

Brocbe.

Calves Sweet Bread Roafted.
then lard it finely, if agreeable; without larding, being tied to the Spit by a fmall Skewer ; ferve it with what Sauce you think proBeing larded, you may alfo braze it, and glaze it per. as a Fricandeau ; in that cafe it muft be feryed upon ftewe'd Greens, or with a good Cullis and Lemon
it

CCALD

as all others,

or roaft

it

Sauce.

Ris de Veau au Pontife.

Calves Sweet Breads Pontife

Way.

"DRAZE them
from
fat,

former manner, wipe them clean and ferve with Sauce au Pontife ; as you
in the

will find in the directions for Sauces.

Ris de Veau en Her ({Jon.

Sweet Breads

as

Hedge-hogs.

the Sweet Breads, and lard them with and Truffles cut in fmall Lardons, and fried a Ihort time in Butter ; (let the Lardons flick out a little to

CCALD

Ham

the appearance of briftles) fimmer them in the fame Butter with Broth, a glafs of white Wine, and a very little Salt and Pepper ; when done {kirn and lift the Sauce, add a little Cullis and ferve upon them. Obferve, as a general rule, that as Sweet Breads are of themfelves very infipid, they muft always be ferved with a lharp or relifhing Sauce, in whatever manner they are drefled ; and then they take their name from the Sauce with which Particular attention muft be paid to they are ferved. braze them tender and white.
RiJJblle

make

a

la

Choijy.
la

Fried Forced-meat, a

Choify.

a bit of Udder in Broth, Parfley, Shallots, Roots, Pepper and Salt ; when done let it cool, and cut it in thin Dices ; put a good Poultry Forced-meat,

gOIL

H

into

98
into one or
in

The
two

PROFESSED COOK.
bits, roll in

whites of Eggs, dip

them

good Batter, and Bread Crumbs if you like, and fry them of a good clear brown. You may alfo broil them,
bathing them N. B. Riffolles
in

Eggs, Bread Crumbs, and Butter.

are made of any forts of Meat following the fame diredions, either with Forced- meat or not.

Queues de Veau au Choux. Calves Tails and Cabbages.

gCALD a
prefs

Calves Tails and pickled Pork, and fcald alfo good Savoy, about half an hour; take it up, and the water out of it ; cut it in quarters, tie it, and

braze all together in Broth, flices of Lard, Spices, and Herbs, as in all other Brazes; when done takq them out and clean all free from Fat ; ferve upon them a good thick Cullis. If you would have the Cabbage as Suradd Calves Tails brazed are very good crotitf Vinegar. drefled to any Sauce ; alfo to ufe as a Hotchpot.
Queues de Veau dher/tfies. Calves Tails of different Fafhions.

A

LWAYS
in

fcald

them

firfl

Fricandeaux, lard if without larding, ferve

if you would ferve them ; them and braze as the former; them with different Sauces or

Ragout,
Boat.

fried

or

broiled, with any lharp Sauce

in

a

For brevity's fake I iliall avoid giving a repetition of Queues de Veau au Gratin, and Farcies, as the direction is already given in different places. All fort of inbrazed are to be white which in Brazes, fipid things are called fo by putting flices of Lemon therein, as it has the power of keeping the brazed Meat very white, at the fame time that it gives an agreeable lharpnefs to the Difh ; yet very little of it muft be ufed when the Braze is to ferve for Sauce, after being well fkimmed and lifted.
Amourettes

PROFESSED COOK.
Amourettes de plufieurs Faxons*

99

Lamb's Fry, and others, of different Fafhions. TAMB's Fry muft be fcalded a moment, then foaked
in Vinegar, Pepper and Salt, Parfley and Shallots; leave it in this Marinate about an hour, then dip them in a thick Batter, and fry of a good Colour: Serve

with fried Parfley*
If

you would Ragout them, put them

into a

light

Braze, with fmall Onions, thin flices of Lard, fweet Herbs> half a Laurel Leaf, Thyme, a glafs of white Wine, as much Broth, Pepper and Salt Serve what Sauce you think proper, with fried Bread round the Difh. If you would have them in FricafTee, take the Marrow out of the fmall Bladders (when fcalded,) and prepare
:

a

Cream

after this

manner

:

a Chefnut pounded, rafped

Take a little Flour, an Egg, Lemon, Sugar and Cream

:

make

fmall paper cafes, place the fry in them, and a moment into the oven ; boil the Cream a them put moment before you fill the Bladders with it, and bafte

them over with Eggs and Cream. You may alib make Fries with the Guts of Turkies, or Sucking Pigs, filling them with this fort of Cream ; or in the manner of white Puddings boil them in
:

Broth with thin

flices

of Lard, and ferve with a Sauce a

h

Reine.

(See Sauces.)
Tendrons de Veau au petit Pols.

Veal Griflles and green Peas.
Griflles of a Breafl of Veal in pieces; fcald them, and if you would have them very white, braze them in Broth, with a few flices of Lard, half a Lemon fliced, Pepper and Salt, and a faggot of fweet Herbs; when done, wipe them clean, and ferve the Peas on them. You may alib, when the Meat is half done, take it out of the Braze, and put it into a 2 Stew-pan

f^UT the

H

i

oo

*fbe.

PROFESSED COOK.

Stew-pan with the Peas, a bit of Butter, Parfley, a little Winter Savory, a head of Clove, a flice of Ham, Cabbage and Lettuces ; add a little Cullis and Flour, and reduce the Sauce pretty thick ; Salt the Dilh only
the

moment you

are ready to ferve
de

it.

Veau Printamers.
;

Veal Griflles, Spring Sauce
Braze,

from the Green Colour.
;

ARE the Griftles as the former then pREP and them into a out of the
a
bit

take

them

put Stew-pan with two of Butter, Cloves, a Laurel Parfley, good Leaf, a few Shallots and Thyme ; let them catch a little, then add a glafs of white Wine, as much Broth, Pepper and Salt then make a Liaifon in this manner Scald a handful of Green Wheat about a quarter of an hour, fqueeze the Water out, and pound it, to take about a glafs of juice ; fift the Sauce, and mix this This colour may be juice with it ; reduce to a Sauce. given with Spinach or Sorrel juice.
: :

Tendrons de Veau Frits.

Veal Griftles Fried.
the Griftles, then boil them in a little Broth, a glafs of white Wine, a faggot of Parfley, green two Cloves, oneShallots, Thyme, a Laurel Leaf, clove of Garlick, Pepper and Salt ; boil on a flow fire; when done, take out the faggot and reduce the Sauce OO to make it ftick to the Meat; then dip it in Batter, and

OCALD

Bread Crumbs, fry

it

of a good colour, and

ferve

it

either dry or with a clear Sauce.

Tendrons de Veau a

la Poulette.

Veal Griftles Fricaflee.
then put them into a Stew-pan a bit of Butter, and two Cloves; let it catch ; then add Parfley, Chibol, a glafs of white Wine and Broth ; reduce the Sauce, fkim
firft,

CCALD

them

with a

flice

of

Ham, Mufhrooms,

The
fldm
it

PROF E SSED COOK.
:

101

well, and make a Liaifon with three yolks of and Cream you may add a Lemon fqueeze. Eggs

Tendrons de Veau an Legumes.

Veal Griftles with any Sort of Greens.
braze them flowly in Broth, Lard, a few flices of Lemon, Pepa and and Salt, faggot of fweet Herbs ; when done per and ferve with ftewed Greens, or what the off Fat, wipe
well fcalded, XjyHEN flices of

with

Salice

you

pleafe.

Tendrons de Veau en

Fricandeau.

Griftle or Breafl of Veal larcled, Fricandeau.

'"pAKE
fcald

off the Skin cleanly, leaving the Breaft whole; then lard it, it fome time in boiling water,

and put it into a Stew-pan with a few Slices of Veal Fillet and Ham, a faggot of Parfley, Shallots, two Cloves, a little Bafil, Brodij and a little Pepper ; fimmer it on a flow fire ; when done, fift and fkim the Sauce, reduce it to a Glaze, and fpread it upon the larded fide with clean feathers ; then put a little Cullis and Broth to gather the Remains of the glaze, and fift it over the Meat. You may ferve it -with flewed Greens, viz. Sorrel, Lettuce's, Endive, &c. &c.
Poltrlne de Veau a I'ltallenne.

Breaft of Veal Italian Fafhion.
it as ufual, then boil it over a dewing Fire with a Pint of white Wine, a good fpoonful of Oil, as much Broth, two ilices of Lemon, Pepper, Salt, a faggot of fweet Herbs, two Spice Cloves, one of Garlick, and a little Bafil; when done, wipe the Fat clean with Italian off, take the Skin off the Griftles, and ferve

CCALD

Sauce, which you will find amongft the Sauces.

H

3

Pot trine

J02

The

PROFESSED COOK*
Poitrine de Veau Frite.

Breaft

of Veal Fried.

is prepared the fame the upper ikin ; when and ferved with Parfley,

IT

way
it is it is

as fried

the Griftles, leaving

fitic

;

lifting

but you may Sauce See Sauces.
:

with Bread Crumbs,, called au Baequally broil it, and ferve with a re-

commonly

Poitr'me de Veav en Surprife.

Mafked, or Wonder, &c. A /TAKE a good Forced-meat with Fillet of Veal, Beef Suet, Bread, Milk, Chibol, and Muihrooms,
Breafl of Veal
firft

The Breaft chopped with four yolks of Eggs make a circle round it with the Forcedmeat, and pour into the middle a good Ragout ftiort
all finely
:

brazed,

Sauce ; cover it over with the Forced-meat, bathe it with yolks of Eggs, fprinkle it with Bread Crumbs, and bake it in the oven When done of a fine colour, wipe the Fat out of the Difh, and ferve a good Sauce
;

upon

it.

Obferve to trim either Breafts or Necks properly, when it is neceffary to drefs them whole ; this the fize of the Difhes will determine.
Oreilles de

Veau Farcies a

la Quenelles,

Calves Ears Stuffed.

and fluff them with the Forced-meat of Quenelles; dip the Ears in thick Batter, and fry them. (See Fowl Articles for this under Term the Forced-meat, Quenelles de foularde.)
the Ears white,
Poitrine de

"DRAZ E

Veau Marinee.

Breaft

of Veal Marinated.

the Breaft of Veal in pieces, boil it in Broth till }UT three parts done ; then marinate it about an hour

with two fpoonfuls of Vinegar, a

little

of its own Broth,

Pepper

The

PROFESSED COOK.

103

Pepper and Salt, two cloves of Garlick, four of Spices, fliced Onions, Thyme and Laurel : drain it, and fry it of a good colour, with Parfley.
Poitrine de Veau Farcie en Ragout.

Ragout of

Breaft of Veal fluffed.

Veal with good Forced-meat between the fkin and griftle ; faften it well, that the Stuffing cannot fall out ; boil it in Broth, with a glafs of white Wine, a faggot, Pepper and Salt When done, wipe it, and ferve upon it a good Ragout, made of Sweet Breads, Mufhrooms, Palates, Coxcombs,
Breaft of
:

CTUFF a

You wilf find the Truffles, or any other Ragout. to make them under the Articles for Ragouts.
Poitrine de Veau au Court Bouillon.

way

Breaft of

Veal

in

its

own

Sauce.

"DlJT a whole Breaft of Veal into a Stew-pan of its own length, with a little Broth, a good glafs of white Wine, a faggot of fweet Herbs, a few Mufhrooms, Coriander Seeds tied in a Bag, fliced Roots, Sift and fkim the Sauce, Onions, Pepper and Salt and ferve it upon the Meat.
:

Poitrine de Veau au Pontife.

Breaft of Veal Pontiff Sauce.

CTUFF

it

Paper and

as the former, and lard it ; then tie it e roaft it : Serve with Sauce Pont if

up
:

in

See

Sauces, Page 45.
Poitrine de

Veau en Crepine.

Breaft of Veal in Cowl.

T>RAZE
the

it till

about half done

;

then cut the fkin off

fmall incifions with a knife, griftly part, wherein to ftick fome fliced Truffles, or Mufhrooms, or Girkins, and Roots of other colours both, with

make

pickled

H

4

ready

1

04
;

Tie

PROFESSED COOK.
all

ready boiled
over, and

intermix
it

properly, throw a
;

little

Salt
it

wrap

up

in
it,

Cowl and Paper

finifh

by

roafting, then

ftrip

and ferve with what Sauce or

Ragout you think proper.
Poitrine de Veau a la Romaine.

Breaft of Veal

Roman

Fafhion.

1

T

is

half brazed and marinated whole, as the Griftles
;

are marinated

then bathed with yolks of Eggs, and
:

Bread Crumbs, to fry or broil' of a good colour it dry, or with a Sauce, or fried Parfley.
Cotekttes de

ferve

Veau a

la

Maries.

Veal Cutlets
a

Bride

Fafhion.
;

Neck
the

of Veal into Cutlets

when

well fcalded

upon

fire,

glafs 'of Oil, two per and Salt ; fimmer

into a Stew-pan with half a Laurel Leaves, a flice of Ham, Pepit

put them

a glafs of white

about half an hour, then add Wine, as much Cullis, and a few chopped TrurEes; finifh on a flow fire; when done take out the Cutlets, let them drain, take the Ham and Laurel Leaves out of the Sauce, fkim it well, and add a bit of Butter and Flour, with a little fcalded Chervil, chopped fine; when ready, add a good Lemon fqueeze.
Cotekttes de

Veau

Grillees.

Veal Cutlets broiled.
the Cutlets pretty thick, and dip them in good Oil with chopped Parfley, Shallots, Pepper and Salt; make the Herbs flick to it, and add Bread

Crumbs

if

you pleafe

;

broil flowly,

and ferve them

with Cullis and Verjuice, or Lemon, or any clear Sauce as you lhall think proper.
Cotekttes

PROFESSED COOK.
Cotekttes de

105

Veau en Ragout.

Veal Cutlets Ragout.
the Breaft, with the fame fort of Ragouts, or any you fhall think proper See the Ragout Articles.
:

'TpHEY

are brazed,

and ferved

in the

fame manner

as

Cotekttes

de

Veau en
in

Papillotes.

Veal Cutlets

Paper.

of Sweet Herbs, Pepper and Salt; mix thefe with a little Oil, cover the Cutlets with broil it, wrap them in Paper, rubbed over with Butter; You may flowly, and ferve with or without Sauce. wrap them alfo in very thin flices of Lard, to nourifli
all

r^HOP

forts

them

in broiling.
Cotelettes

de

Veau Manners.

Veal Cutlets Marinated.

\7EAL

rections for Marinate, or

Cutlets marinated are done as all former dias the Breaft of Veal
;

marinated

and ferved with any Sauce.
Cotelettes de

Veau Compojees.

Veal Cutlets Compofed, or Shammed. *"pAKE the remainder of a roafted Neck of Veal, make a Forced-meat of it, with Bread Crumbs,
Suet or fcraped Lard, fweet Herbs, Mufhrooms, four yolks of Eggs, Pepper and Salt; make this in the form of Cutlets, leaving a cavity in the middle to put in the remains, or a frefh made Ragout of Truffles,

Rib to each prepared Cutlet; garnifh with Bread Crumbs, bathed with Eggs put them in a deep Pan, and place them in the Oven to take a good colour, or fry them Serve
Coxcombs, Sweet Breads, &c.
;

Stick one

:

with a

good

relifhing or clear Sauce.
Cotekttes

io6

The

PROFESSED COOK.
Veau en Fricandeau.

Cotekttes de

Veal Cutlets Fricandeau, viz. Glazed.
this Difli is of fuch old practice, every body the lead acquainted with Cookery, knows how to drefs It is done according to it, either with Cutlets or Fillet. all other directions, and may be ferved with Ragout or ftewed Herbs ; Sorrel is the moft ufed, although En-

AS

dive, Lettuces, and Sellery, are alfo very good.
Cotekttes

de

Veau aux Fines Herbes.

Veal Cutlets and Sweet Herbs.
all forts

of fweet Herbs, Muihrooms, a
Shallots, Pepper and

little

Winter Savoy,

Salt, a fpoon-

ful of Oil or Butter ; dip the Cutlets in this, and reduce the Sauce to make it flick ; then bathe them with Eggs and Bread Crumbs, and bake them in the Oven ; add a glafs of white Wine, and a little Cullis to the Sauce, Ikim it well, and ferve with the Cutlets. This may alfo be ftewed on afhes fire, with the fame feafoning, adding a fpoonful or two of Cullis, if neceflary, and a

good Lemon fqueeze when ready
Cotekttes de

to ferve.

Veau aux petlts Pois.

Veal

Cutlets

and

Green Peas.
as the Griftles

'TTHESE

are

done

after the

fame Manner

or whole Breafl.
Cotekttes de

Veau au Cruchon.

Veal Cutlets in Cruft.
your, Cutlets properly ; make a Marinate with melted Lard or Sutter, M'lflirooms, Shallots, half a clove of Garlick, Pepper and Salt, and fimmer the Cutlets in this for about an Hour ; then wrap them in Puff Pafte with all the in a deep them feafoning, put

jUT

Difh,

or any thing elfe. You may do them with Parmefan Cheefe or fmall Onions. and fimmer on a flow fire. pRY the Cutlets till done in a hurry. ferve with what Sauce you think proper. two Cloves. then put with a few flices of Veal and Ham. one of Garlick. if . a faggot of fweet Herbs. Cotekttes de Veau en Crepine. reduce it pretty thick. Cotekttes de Veau Diverjijiees. if fcald and ftew it as a Fricandeau. Butter. Larded. and all their Sauce. and ferve it upon the Cutlets.PROFESSED COOK. Carre de Veau GlaJJe. ou Pique. with all forts of fweet Herbs finely chopthem into a Stew-pan ped. * Poele This Difh fignifies a Frying-pan. a la Eroche. flices little Broth. when almoft done. add fome good Cullis. into which pour a to ferve. Veal Cutlets in Cowl. as moft fried Difhes are. JgONEwould you Neck of Veal Glazed. cover them with flices of Lard. See Breafl of Veal a I'ltalienne. a Cutlets with thin flices of Lard. Cotekttes de Veau a la la Peek. Pepper and Salt . or Lard. add a glafs of white Wine. Feal Cutlets a Poele. the Ribs . 107 bake them Eggs . clifli. or a Neck of Veal three Parts of glaze it Roafted. See as before. about half done in Oil. Veal Cutlets in different Manners. and a little Bafil : when finiihed white and tender. good clear Sauce when ready make in the oven. fift the Sauce. Veal Cutlets. Italian Sauce. and bafte with yolks of a hole in the middle. is to be underftood as Cotekttes de Veau a I'ltalienne. Veal jgRAZE of Lemon peeled.

and fine Spices. two of Spices. Lard or Suet. a Iktle Coriander Seed. the fame is to be underftood of thofe Difhes called au Cour:Bouillon. meaning plain dimes. and Truffles. * All dimes under this denomination are meant as common drefling. Carre de Veau au Monarque. one clove of Garlick. La Servants. braze it with flices of Lard. la Carre de Veau a Poivrade. bathe it with yolks of Crumbs. fkim and lift the Sauce. fignifies the Maid . rolled in Pepper and Salt. Bafil. then roaft it. do not fcald it. cover it Eggs. of Veal and Sharp Sauce. as you will find in Sauce Articles.PROFESSED COOK. Bread Crumbs foaked in Milk or Cream. and four Boil the remainder of the Neck in the yolks of Eggs common Pot half an hour then take it out and fill the part from whence you cut the meat. with large Pieces. Neck Neck a the fillet of a Neck of Veal. and a few Drops of Brandy . Mufhrooms. "A/TAKE a Marinate with Butter and Flour. it T ARD Shallots. Pepper and Salt. chopped Pariley. put into it a larded Neck of Veal. and ferve upon the meat. of Veal Monarch Fafhion. * Neck of Veal Stewed. Pepper and Salt . and ferve with a Sauce Poivrade. Carre de Veau a la Servante. put it awhile . upon this place flices of fat Liver. : . fliced Roots and Onions. Shallots. but lard it and roaft it in Paper Serve with what Sauce you : pleafe. Laurel. and with it make good Forced-meat with Cows Udder. Thyme. who is fuppofed not to be a pro/efTed Cook . and a little Butter. or Gros Sel. with the Forcedmeat. which you put on a fand fire with fliced Onions and Roots. and leave it therein about two hours . if you would have it roafled. a Laurel Leaf. Bread over with Forced-meat.

Salt Pepper and . a la Leg of Veal Dobed. Cmffeau de Veau a la Doube. and two or three iheets of paper. roafl it. Sauce Poivrade. a Spanifli Sauce. it thro' and thro' with large Lardons. two green Shallots. the meat cut out and fluffed with Forced-meat. as in a la mode Beef. Neck of Veal Stuffed. warm the Marinate and put it into a Pot. polled in Salt and Spices. about a quart of Milk. much of the bignefs of the Veal. or Knuckle of Veal and Spinage. wrap it in ilices of Lard. a chopped Anchovy. muft be done whole. fix Shallot Cloves. two cloves of Garlick. Carre de Veau en Surprife. or Mode. and ferve with or any other you pleafe. and ferve with a Parfley. three Laurel Leaves. TT in is brazed and done the fame as the breaft. fmifhed the oven. Neck only. or a Cream Sauce. lard ^ TJ SE eitn er a whole Le g> or thc half of one. make with a bit of Butter and Flour.*The PROFESSED COOK. Leg Veau aux Epinards.. grated Nutmeg. and ferved with a clear Sauce. brazed and chopped Parfley. and as much Cream as neceflary. Carre de Veau en Crepine. Pepper and Salt . that it of Veal in Cowl. with this difference TT is done the fame as the Cutlets. Cutffeau de T a Leg of Veal with large Lardons. ARD Thyme. put it in a i'an much ot . fix Spice Cloves. it 109 awhile in the oven. wipe the Veal dry before fpiting. two Lemons iliced and peeled. then let it foak about twelve hours in a Marinate made after this Manner : A bit of Butter and Flour. fix Onions.

a faggot of Parfley. fkim and fift the liquid. or | the Larall the lean dons being feafoned with Pepper and Salt. then roaft it. Parfneps. or cut in flices. upon flices of Lard and Veal. fee foned the fame as the Lardons. put it into a Brazing-pan much of its own bignefs. a little grated Nutmeg. a good large faggot of Parfley. and ferve a good relifhing Sauce under. (the fhells being pounded. dice to garnilh the Difh. and continue flewing till it is thoroughly done . and about a quart of Broth . Cloves. fliced Onions. relifhing Sauce. one bottle of white Wine. which you may fervc whole. wrapped paper : ierve with a fharp. and in that cafe ARD Leg of Veal Glazed. four of Spices. Thyme. to rub the upper fide with. and the jelly cut in . Chibol. Quartler. Chibol. may be fcrved with any Sauce. Pepper and Salt. chopped Parfley. Mufhrooms. Bay Leaves and Bazil r leaft twelve hours. and pour it over the Veal. with flices of Lard. A Leg of Veal being brazed without Wine. part of a Leg of Veal. its own bignefs. reduce feme of the Braze (being lifted) to a ftrong glaze. as all other Brazes. or juft bruifed) and a few flices of peeled Lemon clarify it. add a pint of white Wine. then tnke it out of the braze. Onions. with two of whole Eggs. Carrots. and one clove of Garlick . let it cool. braze flowly till it is quite done . and let it fimmer on a flow fire about an hour . prepare a Mari'TpHIS nate with Vinegar and Broth. it over with ilices of Lard. cover. Parfley. Coriander. and other brazing Herbs and Spices. fift it through a napkin. Shallots. Quarter. and put it on the tire. and one Bay Leaf. two cloves of Garlick. . on Cmjjeau de Veau au Caramel. done either larded or not . Chibol.1 1 o The PROFESSED COOK. Garlick. Let it foak in this at in fliced Carrots. Quartiei' de Veau 9 au C'hevreulL Leg is of Veal Venifon Fafhion.

or with a Cullis Sauce. or more. &c. Veal Collops thin flices of Fillet of Veal. brown colour. They are called Au Natxrel. let them foak in this about an hour. Or they may be ferved with Greens. gives it the name equally as the Sauces. bailing often with the remainder of the Marinate . add one or two pounded Anchovies. which Ragout. a I'AJpic. as aux Epinards. ferve them with a glafs Wine and Cullis. and a little fweet Bazil . called Epaule de Veau. Shoulder of Veal. &V. Chi- /^UT Mufhrooms. then ilrew them in Bread Crumbs. or with any fort of Confomme. as au aux Epinards. Rtjjblettes de Veau. being cut fmaller. and broil ilowly. when ferved with their own Sauce. ferve them dry with little a Lcmcn fqueezq over them. and take the name of whatever vegetable they are ferved with. and put them feparately into a Dilh or Stew-pan. Pepper and Salt. and lift it properly.The cafe it is PROFESSED COOK. repetition turel. &fc. when done of a fine bol. Broiled. &c. by the name of the Sauce ufed. lardbrazed white or brown . or Butter melted to Oil.. in . Small Fricandeaux. chopped Parfley. mixed with their own Sauce. Anchovy Sauce. ORENADINS monly ed and of white differ only in fize from what are com- called Fricandeaux. Grenadlns de Veau. aux Ancbols. in Oil. .

or cover them with thin flices of Lard. If you would have them roafted. You may make after the pleafe. and roll it. a faggot of fweet Herbs. little . Pauplettes de Veau. Butter or Lard . and cover it with flices of Lard.1 1 z The PROFESSED COOK. Truffles a fpoonful of good Oil. and a few Shallots . Pepper and Salt. take the Lard and Ham out of the Sauce. a different Collop. Shallots. and put a pan fingly. lard the Veal flices. for : forts of Meat you when variety's fake . Veal Olives. the French Skewers. A/TAKE Meat per . and ferve upon the Brezolles. and braze them flowly with a glais Wine and Cullis. take them out. ferve with different Sauces Olives of what fame manner. Mufhrooms. put two or three of the bottom of your Stew-pan. two Cloves. and roafted like Haflets. chopped Parfley. name is (en Hatereaux) viz. bathing them with Eggs and Bread Crumbs. for about an hour . tie of white a . lay the fame three or four times over. You may alfo let them marinate in the Sauce cold. OUT then a Veal Brazed. while then put them into a Stew- and boil or rather fry them on a fierce fire to take colour on both fides . a good flices Ham in down of flices Lemon fqueeze. or any other the Forced-meat in cut thin flices of Fillet of Veal. and ferve what Saue you think proper. add a little Cullis. to what bignefs you think prothem well. fkim and fift the Sauce to ferve upon them. fkim and fift it . on imall Brezolks de Veau. good Forced-meat of Poultry. when done. You may alfo broil them. thin ilices of Fillet of Veal. of Veal. braze ilowly: When clone.

Parfley. Shallots. three Laurel and fix Bafil. (Beeves or Calves . a handful of fweet Almonds. them cool. Pepper and Salt . &c. &c. Meat Pudding.} put three parts of your Forced-meat round. when done. 113 and a glafs of white Wine into the fame ferve hot upon the Brezolles. (the pan to be much of the fame bignefs of the quantity you propofe. a faggot of all forts of fweet Herbs. 'T'AKE half a dozen of Pigs Ears. the form of the Pan. altogether in a Stew-pan with a deal of chopped Parfley. as much Piftachio Nuts. boil together until the Sauce quite reduced. yolks of Eggs. as many Calves Ears and Feet boned. turn it over gently.) (This name is taken from with a Forced-meat Veal. -'The Ragout you put in it gives it the name. cover it with the remainder. Suet. wipe off the Fat. with a hole in the middle. Marbree. a bottle of white Wine. and I all is forts of fine Spices. or any other . Mulhrooms. Cullis Poupeton. and Pariheps . Coloured. fomc melted Hogslard. and Stew-pan. Milk A/TAKE or Cream. Onions. four cloves Leaves. eight Shallots. to put in it a Ragout of Pigeons. then braze with thin Broth. Thyme when done. half a Nutmeg. twelve Palates. garnifh the bottom of your Stew-pan with ilices of Lard." Lemon Juice. made of Cullis. and green Shallots. and . and cut a fmall hole to pour a good Sauce into it. Marbled. and cover the hole again. and bake it in the oven . fix or of Garlick.'The little PROFESSED COOK.) fcald all together for about half an Hour in of boiling Water. and cut all in fmall pieces with the fleih of two roafted fowls alfo minced. let Carrots. mix the Juice of four all Lemons. Bread. two pound Ham. Cloves.

cut and then fill it with the meat difpofed according to fancy . Grenado Dobcd. fmall Fricandeaus. large pieces . and put it in a cool place to fettle. well intermixed taking care that the Meat is ftill warm. half a dozen Grenadins. take off the flices of Lard. but the price is to be confiderecl. only dip the Stew-pan into warm Water. irregularly n Fowl alfo into pieces. lay the four Craw-fifh at the bottom flar-like. interlarded with Fillets of Ham and Fowl. leave a hole in the middle to put what Ragout you pleafe . bathe them with CCALD four large Craw-fifh and aColliflower to make them ftick together. viz. . Pickles. When you want to ufe it. Fillets of Ham. to turn it over into the Difh upon a Napkin . turn over gently. ferve with Sauce Pontife. as to ferve by theminto large felvcs.1 14 The PROFESSED COOK. rub it all over with Butter. and iliced Truffles. Grenade. or colour any you pleafe. which boil with the laft Veal in Broth. /^UT . a faggot. adding a pint of whitte Wine. and being larded and glazed. A Grenado. garnifh the bottom of your Stew-pan with flices of Lard. then take a Stew-pan the bignefs you would have the Cake . more par- ticularly in England. cover it Eggs over with Forced-meat. roafted Fowl. it it than Truffles are not abiblutely neceflary in this any more in many other Ditties . Grenade en Doube. and let it cool again . and wipe with a linen cloth . and between them fome of the Colliflower. and garniiri it with Wafers of different colours. baked in the oven. you may alto garnifh it with flices of boiled Truffles. a Knuckle of Veal. they are very good in moft made Difhes. then put a good Forced-meat round the Pan of a proper thicknefs. cut the remainder of the Leg of Veal cut! with them lard and dice.

and a glafs of white Wine. Pepper and Salt. then roll them in Cowl. flices of Fillet of Veal. a Laurel Leaf. or jelly when cold. a clove. flices /^UT nefs of the Ham add a little Cullis. fift the Broth. keep a long while. Venetian Fafhion . and let it cool to a jelly You may add a Calf's Foot in the boiling to make the jelly When you want to ufe it dip the Stew-pan flronger. Parfley. Veal Stakes. Bafil I 2 . and. make Forced-meat with the remains of roafted Chickens. with fliced and Veal. take off' the Cowl. or two of Garlick. and bits of Fowl between . Chibol. of about the bigpalm of your Hand. continue thefe to a middling heigh t y the laft layer being Veal . lay the Fricandeaus at the bottom of your Stew-pan (which you muft always proportion to the bignefs of the Dilh you propofe to make) with thin flices of Lard under them. being fliced. Laurel. pour it Over this preparation. Vemtlenne de Veau. Truffles or Mufhrooms . boil flowly. Different Olives. : in warm Water. when done. Thyme. and chopped Parfley. put them into a Stew-pan. 115 a faggot of Parfley. pretty thick and large. and : finifh in the fame manner . two Cloves. Eggs and Spices . Sellery. then lay in the bits of Veal. Shallots. Mulhrooms. marinate them about an hour in a little Oil. ufed either cold or warm of you may add a little Cullis when ferved hot. a little Broth. upon each flice put a little of this Forced-meat and fat Livers fliced. one of Garlick. wipe the Fat cleanly. Thymej and fine Spices When done. without the paring. Suet. chopped Parfley. may be The jelly will ferve for Sauce either way. Favorites. Broiled Veal. Shallots.he PROFESSED Cook. and Thefe Dimes will : turn it over gently. three heads of Cloves. and tie them . Herbs. fkim and fift the Sauce . Lemon Juice. of Fillet of Veal round.

Truffles. and fimmer them gently with a little Broth. ferve with a fqueeze of Lemon Venefienne au Jambon. chopped Parfley. bailing them with the remainBafil. Muflirooms. when done. relifhing Sauce. and a little Pepper. Nolx . dip them in Butter. and flrew them with Bread Crumbs . Shallots. Venetian Veal.Ji 6 The PROFESSED COOK. nate flick to der of the Marinate or a Seville Orange. Shallots. braze them about an hour. Venetian Fafhion. r^UT them thin flices of Fillet of Veal. Venetlenne a la Moele. Venetlenne au Fin de Champagne. Parfley. Fricandeau with Garden Greens. take off the Bacon. and between two place a ilice of Ham. boil flowly. Pepper and Salt make as much of the tyTarithem as you can. AS every body is acquainted with this Dilh. or : what fort you pleafe. I fhall give no further direction. and add a little Cullis You may ferve with a relifhing Sauce. and a glafs of white Wine . with Champaign Wine. between every two flices put Butter. reduce the Sauce. Ham. finifh the brazing. broil flowly. than has been done in Veal Cutlets. Pepper and Salt . and make a Difh of Eggs to make them ferve with a of Veal. then add a glafs of white Wine . Mufli- rooms. dipt in Eggs. . Venetian Veal with Marrow. very thin as will flices flick. fkim and lift the Sauce. Broiled . Frlcandeaux aux Legumes. roll in flices of Lard. and add a Lemon Squeeze when rea- dy to ferve. fweet Herbs chopped. and Bread Crumbs. large thin flices of Veal. till you have as many bathe them round with whites .

the being a pretty large Knuckle. fmifh it. tie with packthread. II J Knuckle of Veal. with Cullis Sauce and Lemon Juice. lard the Fillet through and through that the larding may cut with each flice. Rouelle de Veau a la Daube. "JpHIS life . Knuckle of Veal Saint Cloud Fafhion. the fecond a large Fillet. fine Spices.PROFESSEDCOOK. of Veal Glazed. and a Laurel Leaf. then add Broth. one clove of Garlick. with a little Butter and a Lemon Squeeze . chopped Pariley. and ferve with Sauce Pontife. only Mufhrooms and Truffles are recommended in the Huffing. may is done advantage. is done in the fame manner as the only that this is not larded. and Shallots. firft * y Noix de Veau a la Saint Cloud. mean much the fame thing . lard the Fillet through and through with thefe. fweet I . to glaze it like a Fricandeau. Noix Fillet de Veau Glajfee. it Noix de Veau. put it into a Brazing-pan with a little Broth. '"pHIS the Fillet of Veal fluffed and roafted. long pieces of Lard. from the difference of cutting up the meat. and the third a fmall one. as in all families. Filet. Noix * de Veau au Pontiff. Rouelle. See the Sauce Articles. let it catch a little. two of Spices. to be 'obtained. and reduce the Sauce. and put it into a Stew-pan much of its own bignefs. and feafon them with Pepper and Salt. and pickled Cucumbers. a glafs of white Wine. Noix au POMand is ferved Small Fillet of Veal ftewed. long pieces of larding Bacon. a faggot of fweet Herbs. Pontife Sauce. which are not combut be of when they are monly ufed.

with all the firft Seafoning . and you may ferve them with ftewed Greens. fift it. let it cool to a jelly. a little Coriander. two Cloves. and cut it "in feveral places to in Sweet Bread. * Ala Cendre means on Afhes or flow fire. Fillets. and lay fome good Forced-meat round them . they muft be larded and glazed . of Veal Conty Fafhion. then prefs the water out. Rouelle de Veau a la * Cendre. Thyme. as the former. Sham Saufages. Filets Mignons." fweet Herbs. Laurel. reduce the Sauce. put fimmer it on the fire with a bit of Butter. or fliced. boil them in Broth. Small S is Fillet of Veal. Truffles. tie them up in thin flices of Veal. Shallots and Mufhrooms . all fliced. or what additioi done in the fame manner ferved hot with its own you pleafe. Herbs and Spaces. half a dozen long {talks of Sellery. and a elove of Garlick . Andouillettes an Celeri. /^UT out the whole Fillet of a Neck of Veal. Filet de Veau a la Conty. or what Sauce you pleafe. and ferve cok with the Veal whole. with Sellery. flrip it of all its (mews. then braze it with a few' flices of larding Bacon and Ham. chopped Parfley.1 1 8 The PR o F E s S' E D COOK. Darling 'TPHESE the are the Fillets running horizontally under Kidney of a Loin of Veal . and fat Livers. and in about an Hour add a glafs of white Fillet Wine . &c. onb Sauce. in the T)OIL form of Saufages. ferve with what Sauce you pleafe. when done.

of Veal very thin. bake it in the Oven. reduce till it is quite thick. or ftewed Greens. boil a moment. and ferve upon the Fillet with a little Pepper and Salt. and Suet. and fix yolks of Eggs. roafled. The timbale is a mould much in the fhape of a Kettle Drum. and a Lemon Squeeze. Pepper and Salt. and a couple of Eggs . I 4 Paw .The PROFESSED COOK. make a good Forced-meat with the Parings. lay little of parcels of this in a deep Diih. Pepper Nutmeg. rafped Lard. Bread Crumbs. and Salt. Spring Cake. or any other . bathe it with yolks Eggs and Bread Crumbs. put them into a Stewpan upon flices of Lard. Veal without Art. lay fome of this Forced-meat upon the Veal. Muihrooms. and ferve with a lharp Sauce. and bathe them with whites of Eggs to make them join together . take out the Fillet. or Turks Caps. add two Spoonfuls of Cullis. and take off the Lard : you * pleafe. Veau a la Folette. of Veal marinated for about an hour Oil. then add pounded Udder. Shallots. OIL a pint of Cream. A D Taragon. and all forts of fweet Herbs . fldm and fift the Sauce. when done. then a gout of Pigeons. and cover it over Serve with what Sauce gently. '"PHIS is flices with a little Gateau de Mai. foning. are then rolled like Veal Olives. < Timbak * a la Romaine. Udder. with fine chopped Parfley. ufed for Blanmange. and a good quantity of Bread Crumbs. Burnet. Shallots. Chervil. with all their feathey and ferve with a fharp Sauce. 119 Wine. Crelles. flices Cream. Parfley.

fwect Almonds. bake it in the oven about an Hour. fry. match your Stew- Knuckle of Veal you would have the Cake. cover it over with Pafte. fried. half a dozen links of Saua faggot of Parfley. Veal. upon a napkin. which when prepared. pan to ferve cold. when done enough. one clove of Gariiiges. Veau . fcald it. as it is Bread Crumbs or without: They are beft ferved dry. and prefs out the water . with : '"pHE Godiveau is Forced-meat made of Veal. reduce till the Sauce is quite wafted. Veal Cake in Cowl. Pepper. Shallots.1 20 Ihe PROFESSED COOK. then cut a into fmall pieces like Dice . and let it cool. and braze it with about half a pound of pickled Pork. then tie it. cover it over with the Cowl. TV/TAKE a Forced-meat as the preceding. and add two fpoonfuls of Cullis . lick. add a few Piftachio-Nuts. garnifh a Stew-pan round with Pafte. Pain a la Flamonde. and bake it in the oven in a moderate heat. and either broil. let it pan to the bignefs flices with cool in the fame or on flices. fine Spices. and three yolks of Eggs . &c. and put the Ragout in it. a Cabbage in four. A Flemifh Loaf. two of Spices. or bake in the oven Dip them firft in Oil or Butter. and make what defign you pleafe upon it . When done. Crepinettes de Godivcau. Salt. and cover it up as if whole. and Broth. and Gateau de Veau en Creplne. then put in the Forcedmeat. you may roll in Cowl. garniih it of Lard upon the Cowl. take out the foggot. often prepared for Petits Pates-. then pour a good Sauce into it.

cut alfo thin flices of Ham. Veal. Rumps gHEEP's or not. and Shallots . You mayalfo ferve it in different relimingSauces. broiled a very pretty Side-diih. fift the Sauce to ferve Filets de Coulls upon them. make ferve with what or brazed tender. pare the and cut it in fmall fillets . and as much Broth. Queue de Mouton de Rumps boiled. Salt. (~]UT chopped Truffles or Mumrooms. roll them up like Saufages. . a hurry. of different Fafhions. Bagatelles de Veau. dip them in Eggs. You may Sauce you pleafe. tie them up. Parfley. brown off the Cullis-Meat. and ferve without adding any thing elfe to it. wrapping the r* UT ' Ham and boil them with a glafs of white Wine. Veau a la 121 Vlllageoife. fimmer it a moment in Be- chamel-Sauce. a la Fillets of Cullis-Meat Bechamel-Sauce. or inftead of a HP O make a Side-difh in fpoiled one. and therein . Du Of La Sheep's M U1 N. fweet Herbs chop- ped. which you will find among the Sauce articles. with all the feafoning in the infide . fkim and lift the Sauce. feafon them with fine Spices. Bechamel. differentes Faxons. Trifles of Veal. lay them upon the Veal. feafon them with Pepper. and fine Oil . and two fpoonfuls of Cullis . Peafant Fafhion. thin flices of Veal. MUTTON. When done. and fimmcr them with a glafs of white Wine. Pariley. fine Spices.The PROFESSED COOK. thin large flices of Veal. Shallots.

either with a little Farce. Queues de Mouton. make a flrong Glaze and rub the Rumps Cullis . pour rich Confommee. and mix a little more Muftard Crumbs and therein. and put it in the oven to take a good colour. and Cullis. lay the Rumps upon the Bread clofe to each other . with Rice. and a little Cullis in the bottom . fry them in the with a little rafped ParTable-Difh put of the 'T 1 HE Rumps being Crumb of mefan over them. Sheep's Rumps a veiled. * Canape fignifies a kind of Couch. Qnev. The different modes of dreffing Sheep's Rumps. when done. cut pieces Loaf to the length of the in Butter of a fine brown colour . or Bread Cullis./ 122 The PROFESSED COOK. and boil it tender and thick in good fat Broth. put fome of it into the Table- T^yASH diih. are as follow : * Queues de Mouton en Canape. to pour over the whole . and ferve with any fort of flewed Greens. ped. Rumps brazed ^pHE with Veal as ufual. Gravy good over with it as a Fricandeau. or covered Bed. and mix fome Muftard with it. Sheep's Rumps glazed. and a pounded Anchovy. You may make a Gratin at the bottom. and them Rumps. Sheep's Rumps and fcald what quantity of Rice you think proper. brazed very tender. . or under the cover of a brazing-pan. When you are ready to ferve the out add two or three fpoonfuls of good Fat. then ftrew it with Bread Crumbs. alfo with flewed Cabbages or other Greens.au Caramel. melt a little Butter. glazed .es de Mouton au Ris. Mufhrooms.

adding a fcalded^^ Savoy cut in quarters. '"pHE name of this Dim is taken from the Cabbages ufed therein. or under a proper cover. and a little Vinegar. add as many bits of Saufages as there are Rumps . Rumps in Yolks of Eggs. add a proper quantity of good Cullis in the bottom of the difh. and five or fix large Onions . place the Rumps thereon. covering them over with more Rice . and place the brazed Rumps thereon. Butter. When ready to ferve. 123 dilh. Pepper and Salt. Sheep's Rumps. and ferve dry. when three parts done. Sheep's brazed in Bread Crumbs. The Cabbages are brazed. Sheep's Rumps and Savoys. finifh them in the oven. and then with rafped Parmefan . with T)IP Rumps with Parmefan Cheefe. and give them a good brown colour in an oven. Flemifh Fafhion. rafp Parmefan Cheefe over them. fmooth them over to keep their fhape. and when the whole is boiled very tender. and then pour over the remainder . fry them of a fine yellow colour. made of Cullis. ftrew them over with Bread Crumbs. then boil Broth for about an hour. and intermix it on the Table-dilh. Rumps in boiling Water . Queues de Mouton au Parmefan. rriefan They are alfo dreffed by mixing Parwith melted Butter and Cullis . viz.The PROFESSED COOK. drain. then itewed with Butter. and chopped like a Farce . Savoys. fufficiently hot to form a cruft upon the Rice. pouring over a good Sauce. pour fome of this into the Table-dilh. roll them fried Parfley. de Mouton a la Flamande. Pepper . which in French are called Choux de Milan. the CCALD them in Queues de Mouton a la Mllanoife.

and finifli them in a good Braze Serve with a relilhing Sauce. them in Water with all forts of fweet Herbs .ante. and the Rumps may be glazed like a Fricaudeau. with chopped Parfley. Sheep's Tongues. in a 'jPHE Rumps are mixed with the Pinions of Poultry Tureen. fimmer . to broil or fry. a glafs of white Wine. and any kind of is Meat added . many ready boiled Tongues as you pleafe. Mufhrooms. Pepper and Salt. Queues de Mouton en Hochepot. for the fake of variety. Queues en Terrlne et Ailerons au Coulis de Marons. " Lang'tes de Mouton a la Provenfale. Langues de Mouton. Provence Faftiion. and the Pickled Pork placed round the Dilh. when they are almoft done peel them. Pickled Pork. a clove of Garlick. per and Salt. made pretty and Chefnuts.124 little tfb* PROFESSED COOK. and a very Vinegar : The Rumps are ferved upon the Cabbage. Sheep's Rumps It in Hotchpot. chopped Parfley. and two fpoonfuls of Cullis . a few bits of Pickled Pork. and ferved thick with Chefnut Cullis. Ptqi'. pRY fliced Onions in Oil Split as . Tureen of Sheep's Rumps and Pinions. let it boil till the Onions are done. 'jPHIS laft. and then ferve with Sauce See the Sauce articles. is pretty high feafoned. You may alfo cut them in two. i Sheep's Tongues. with Chefnuts. Pepper. nnd Salt. and dip them in : "DOIL Butter or Oil. when half done add Flour. and drefled much like the only that Onions. Shallots. Difh is commonly ferved in a tureen.

drefs them au Gratin. between flices of Lard. fley. with a fpoonful of Cullis. Sheep's Tongues with Onions in Cowl. This laft is called au NatureL Langues de Mouton a la Royale. add a little Cullis to give it confiftence. cutting them into thin flices. and then lard them finifti peel thenl. a little Fennel pounded Anchovies. chopped Par- "DOIL them Shallots. which you will roll in the Cowl . Parfley. two Shallots. . and add a glafs of white Wine . with a flice of Ham. and well fifted. let in a little Broth. Sheep's Tongues. finifh them with all this Seafoning. fweet Herbs.fbe PROFESSED COOK. and the former preparation round it. cool. four fpoonfuls of Oil. and ferve it upon the Tongues. when done add two . Pepper and Salt. 125 fimmer them a quarter of an hour ferve all together in the Sauce. and a few Spices . Royal Faihio'n. Truffles or Mufhrooms . Sheep's Tongues as Fricandeau. put ready boiled Tongues into a bit of Cowl. and You may alfo ufe ferve with what Sauce you pleafe. as before . and You may allo ferve with what Sauce you pleafe. . Pepper and Salt. reduce it to a Glaze. T)OIL them fine the Tongues to three parts. Langues de Mouton Glacees. when done fkim the Sauce. them without glazing. and two finely chopped. Langues de Mouton aux Onions en Crepine. and Broth added to their own Sauce. fliced pRY Onions in Butter placing . Yolks of raw Eggs . and garniih the difh with fried Bread. bathe with Eggs and Bread Crumbs. fkim the Sauce. give them colour in the oven. then lard them through and and marinate about an hour in three or through.

two or three fpponfuls of good Cullis. with fplit Tongues thereon. Paper. Sheep's Tongues mafked or ihammed. fprinkleBread Crumbs over. through . or any in of Poultry. and lard them through and then finifh in a flight Braze. roll them up in Paper. either broil or bake them flowly. Pepper and Salt. Cheefe colour with a falamander ferve with fhort Sauce. Sheep's Tongues /^"UT brazed Tongues into two pieces. pounded together . firft rubbed with Oil or Butter . Langues de Mouton en Surprife. a faggot of fweet Herbs. and finilh in the oven. then a in the oven. now and placing a little Forced-meat then with Cullis. and the remainder of the Butter . Pepper and Salt. put half of it on the Table-difh. and put round them a Forced-meat made of Fowls Livers. Thyme and Laurel. more it Cullis and Cheefe fplk upon it. Sheep's Tongues in peel Water till three parts- them. Sheep's Tongues in the Oven. or . a glafs of white Wine. T> OIL done . forts . made of Broth. mix all together with a good bit of Butter . fweet Herbs. Langues de Mouton au Parmefan. upon . and Tongues in two. . between. and ferve dry or with a Sauce. a little Suet or Beef Marrow. and bailing Langues de Mouton en Papillottes.126 'The PROFESSED COOK. you a pUT intend to little Cullis Sauce and Butter into the difh brazed little ferve. Sheep'-s Tongues and Parmefan Cheefe. Langues de Mouton au Four. and a few fine Spices. fome Parfley. Shallots. with Yolks of hard Eggs. this rafped and lay them put it . two Cloves.

and fprinkle them with Bread Crumbs . and ferve with Acid . or with thick Sauce. "DRAZE Pepper and Salt. when well peeled cut them in two without feparating them quite . and a Lemon This laft is Squeeze. Sauce. a little Oil or Butter. fift the Sauce. and bake in the oven When done. add a little Cullis. called a la Braife. put them into your dim. ID : OIL two Cloves. chopped Parfley. Crumbs . when done let them cool. take out the faggot. 127 Cloves. and intermix this Foced-meat with flices of Tongue . either (Godiveau) or of Poultry. cut them into thin flices. Tongues in Water . and add three Yolks of Eggs with Broth to make the Liaifon Serve Shallots. and a little Flour . and make a Forced-meat with very Truffles or Mufhrooms. cut pretty large pieces of Veal. fat Livers. feafon them with Pepper and Salt. half a glafs of white Wine. Sheep's Tongues. Langues de Mouton a la Dauphine. and limmer them about an hour with a little Broth. Beef Marrow. Eggs. and ferve upon the Tongues. and a few Shallots . Pepper and Salt. Sheep's Tongues Ragout. this : it upon the Tongues with a Lemon Squeeze. with chopped Mulhrooms. and Make a Sauce after this broil them on both fides manner .PROFESSED COOK. reduce the Sauce. fimmer fome time. mixed with three Yolks of Eggs . : Langues de Mouton a la Lia'ifon. under the Cowl. roll them up in Cowl like a thick fhort and then fprinkle Bread which dip in Saufage. and a Cowl over both then dip them in Eggs. and wrap them up in Forced-meat. Dauphin Fafhion. and a glafs of white Wine When done. : You may alfo wrap them in thin flices of Veal. wipe the fat off very clean. a little Butter. the Tongues till quite tender. then add a little Broth. and a faggot of Parfley . and Shallots.

following the kinds of meat. Muih- and a few fine Spices . Crumbs ferve a Langues de Morton la Bourgeoife. rooms. and add what Sauce you pleafe. a good flice of Ham. UT They are alfo ferved au as for other fame direction * Gratia. Sheeps Tongues in quarters length-ways. Suet or rafped Lard. and ferve under the Tongues. or with Sauce. a little Butter. and ferve with a Sauce made of a fpoonful of Verjuice or Vinegar. all Condon is a diminutive of Canoa. plain Family T>OIL them in Water. are prepared after this manner. a little Flour and Nutmeg. ferve them dry. broil flowly with Bread Crumbs. and fry as you do Rijfolles . finifli the Pie and bake it take out the Lard and Ham. with fried Pafley. the Tongues being firft brazed. this place the Tongues cut : Canekns * de Langues de Mouton. and dire&ions under this denomination.ia8 The PROFESSED COOK. Pepper. Pids . Sheep's Tongues and Pie. upon in two . then roll them up in Pafte very thin. . reduce the Sauce to a good confidence. this. Sheep's Tongues fried in Pafte. two fpoonfuls of Broth. Langues de Mouton en Tourte. Fafhion. as Cooker)) Crefiae and Crepinette. a bit of Butter. Pepper and Salt. and chopped Shallots . and two chopped Shallots . chopped Parfley. % Salt. ing Bacon . viz. bottom of the difh fome good Forced-meat. fry or broil of a fine colour cither dry. a large Gun . Canons and Canelons (in the fenfe of are to each other. all over . then peel and fplit them in two. put round them a little Forced-meat well feafoned. marinate awhile in melted Butter. Sheep's Tongues. fkim the fat off very clean. lay in the TV/TAKE a good Puff-pafte. over them. and a few flices of lardWhen done. made of roafted Poultry.

then tafted Braze. boiled enough to take out the great Bones. roll them in boiled in Water. *TpHE a Trotters firll good ting. ' O Bone out. Lemon Sheep's Trotters fried in Pafte. either as a Fricaflee of or with a Cullis Sauce . pleafe. roll them in Bread broil and them with a clear fliarp Sauce. ferve Crumbs. 129 Pieds de Mouton de Differentes Faxons. white Wine. and dip them in thick Batter Pepper and Salt. fry them of a good colour. a few bits of or three flices of Ham. K when . put in their place a Godiveau Forced-meat . and finifhed in muft be boned without cut- good Forced-meat.c. Pleds de Mouton en Canon. flick a bit of fried Bread cut proportionably . Spices. Lard. Oil. HE *"p Trotters brazed very tender with Scraps . in the room of it. Sheep's Trotters. or in a Sainte Menehoult made with a little Milk. and all forts of fweet Herbs chopped fine . Pleds de Mouton a Menehoult. Chicken.of Veal. with Sauce a la Belle-vue. Sheep's Trotters of different Faftiions. ferve with the abovementioned Sauce. which you will find in the Sauce Articles. made of Flour.*The PROFESSED COOK. taking care to make Pleds de Mouton a la Belle-vv. and la Sainte ferve with fried Parfley. finifh them in a good Braze. and two take the Leg and . a bit of Butter and Flour. the Sauce reliihing. great Bones boil in them again what manner you Water until you can take out the fplit them to clean properly. and till they are very tender drefs them . ID OIL them in . Sheep's Trotters fried or broiled.

Thyme. firft roll- ed in chopped Parfley. and Ears alfo. as in Hotchpot. Game. The Sauce gives the name. in Tureen. Kidnies may be drefTed as Beef's. Sheeps Rumps are alfo dretfed in all the different ways of Calves Tails. either with Garden Greens or Sauces. with chopped Parfley. Rice or Roots . or any other Sauce. Carre de Mouton au Reverend.130 The PROFESSED COOK. Neck T of Mutton. as aux Onions. and a Lemon Squeeze. and a glafs of white Wine . They I are ferved with the Sauce fo called. Sheep's Trotters a la Ravigotte. Pepper and Salt. when brazed tender. wherein is Taragon Vinegar. or other Meat. or hot or cold. au Parmefan. commonly ufed Elder Poultry. ASPIC means a fharp Sauce or or Jelly. when brazed very white and tender. mall pafs over any further directions upon the different ways of dreflmg Trotters. and Lemon. as very needlefs.' Any forts of cold Meat. either la Ravigotte. &c. Shallots. Laurel. allowing for tcndernefs. I* Pieds de Mouton a Afpic. or Taragon Leaves. when done. then braze them flowly in Broth. au Graf in. Sheep's Trotters in Afpic. fkim and fift the Sauce. with Pinions of Poultry. may be Pieds de Mouton a ferved in Afpic. You may ferve them with Sauce a la Re'me. Muflard. &c. and add a little Cullis to give it a. with a few flices of Lard.proper body. Oil. Carn . Pepper and Salt . the Clergyman's Diftu ARD the Fillet of a Neck and a through with Ham of Mutton through and few Anchovies.

Arlrot K 2 . with fweet Herbs. I'Ecbalottes. Greens. and the few flices of the Braze. allowing for the difference of meat. or the Simplicity of dreffing. of Mutton Fricandeau. mixed with the Sauce. fame manner as the Neck of Veal. Way. are cut into dice. Neck of Mutton.PROFESSED COOK. Neck of Mutton. TT done being larded. are ufed in Ham Carre de Mouton a la Mode. Cotelettes de Mouton Sans Malice. Neck IS is of Mutton with Ham. I fhall avoid repetition Necks of Mutton. Carre de Mouton au Jambon. IS is fried Mutton Chops. Carre de Mouton a la Jardiniere. as they may be done way in every refpecl:. Note that your Braze is appropriated in the feafoning for Sauce. As I have tranflated an ample Collection of Receipts in the for dreffing a with regard to Neck of Veal. Carre de Mouton en Crepine. and ferved with the Neck. a plain Mutton Stakes without Art. a la Neck of Mutton as Beef Mode. plain. Cam Neck is 131 de Mouton en Fricandeau. and glazed . Carre de Mouton a Neck of Mutton in Cowl. and ferved with Greens or Sauce. The names in the original are at follow : the fame Carre drefled de Mouton Sans Fapns. being well fkimmed and fifted. which brazed. ou a la Capucine* So called from the Greens. eaten with Garden . brazed.

and relilhing Herbs : "DRAZE ehorvped. and a branch of Winter Savory then put them into a Stew-pan with fmall bits of Ham. which you firfjj! give a fry in Oil or Butter. take all out. adding Fennel thereto. with Pepper and of fweet Herbs. T ARD J ] Roots and Ham. $utt<?rt with Parfley. different Cotclettes de Ways .j 33 The PROFESSED COOK. Harricot of Mutton with Roots. See Veal Cutlets. Mouton av. Mutton Stakes Mafqueraded. Cotelettes de Mouton a I* Amourwx. cut as for Lardons . it is ferved with Greens and Roots. put in different forts of Roots. Cotelettes de fyfoutou a la Cendre. and give them a fry in. Carrots and Parlneps. and fkim the Sauce: Serve with all tljp . the Stakes in a well-feafoned Braze. Cotelettes . and make fmall holes in the Stakes. $ little Cullis.x Aricot de Racmes. to lard them with the Roots. See Veal. fjiced Onions. Lover's Stakes. which muft fhow pretty long on either fide Serve with a good Cullis Sauce. Fenouil. and when quite done. add a glafs of Wine. the Stakes. when about half done.. Cotekttes de Mouton in en Crepine. de Cotelettes Mouton de plujleurs Fafqns. or like a Hedge-Hog. Mutton Stakes Cowl. are done ilowly all forts and in Broth. HpHESE Salt. 'TpHIS is the Harricot of Mutton known to every body. Mouton au Mutton Stakes with Fennel. Mutton Stakes..

and then pound and fift. cut the Turnips and Carrots into what form you pleafe . Shallots. faggot of fweet Herbs. fliced two Carrots and Turnips. Frock. a and Broth. Mouton en Crepine d'une autre Fafon. Pepper and Salt. reduce the Sauce till no more remains than what will bathe the Stakes . chopped Pariley. pounded all together. or Veal Gravy. Ham. called Chartreux. 133 Cotelettes de Mutton Stakes. Bread Crumbs and Cream. bathe them with Eggs and Bread Crumbs. Salt . and fimmer a moment in Butter.t fbe PROFESSED COOK. and garnifh the botyou torn with the fame flices of Lard. Pepper and Thyme. take off the Bacon. '"THIS lets : is fame manner as the Sham Veal CutSee Veal Cutlets en Surprife. From an Order of Friars. en Surtout. Suet. half a clove of two Cloves. Difguifed. then make a fort of Porridge with Spinach. keep the it : warm difli. a little Garlick. Stakes with flices of Lard. adding the white ithat i T>RAZE Mutton ' to mix with it: take a difh the bignefs of intend to fend to Table. intcrminted with the Roots and Spinach Porridge. or Acid Sauce in a boat. made of Fillet of Veal. in the Cotelettes de Mouton . and three yolks of Eggs . K - J Cotdcitcs . half a Laurel Leaf. and fimmer them with a little Broth till three parts done with a faggot of fweet Hetbs . another Way. fix the Stakes. when done. and ferve with a good fConfumee Sauce. and bake them in the oven Serve with Confumee Sauce. r^UT Stakes in the common way. : Mutton Stakes Mafked in a Cotelettes de Mouton a la Chartreufe. turn it over gently upon . and fo of an Egg when ready. which you fcald. garnifh them with Forced-meat round.

and ferve upon it. Mutton Stakes a la Villeroy. and fweet pretty thick. A la Servante means common plain Way. Mouton Frifes. with which you bathe the Stakes on both fides when cold . and ferve with fried Parfley. any more than the Cotelettes a la Gafcogne. fift the Sauce. . are dewed with a great deal of Onions. If you would have them with a Farce (Forced-meat) Bread Crumbs. and garnifli the Stakes it before frying. Cotelettes de Mouton a la Filleroy. and reduce it to a glaze. Cotelettes de all the difhes Mouton a in a la Servant e. as are under the fame denomination. which are brazed with Oil and Garlick in abundance. ^TPHESE Mutton Stakes German Fafhion. "whole. I '"pHESE don't think them worthy of further notice. then bathe them with yolks of Eggs and "DOIL Mutton Herbs . with a faggot of fweet fift the Broth. /^UT tle the Stakes half Ham. when done fry them a moment fharply to give them a good colour. Cotelettes de Mouton a VAlkmande. Cotelettes de Mutton Stakes Fried. and lard them with half Bacon . make with it the fame as the former. Mutton Stakes. braze them with a lit- Herbs . and a deal of Spices make the Mouton a la Cotelettes de Dauphine. as Oil. thin flices of Veal. a la Dauphine. and Broth.134 ffe PROFESSED COOK. deferve no more notice than many others. Garlick. Stakes in Broth.

and a little Broth.) Mutton Collops a long kept fried. and cut the pieces about the bigneis of half an Egg . Leg of Mutton. cut the lean free npAKE from any fat. but will do equally well with the Fillet of a Neck of Mutton. then Shallots. Pepper put them into a Stew-pan. and fkim and lift it. *T*HESE are prepared as the former. Parfley. brazed very tender.'The PROFESSED COOK. Wine . and add half a glafs of white Wine. de Motiton a la (Poele. to ferve upon the Brefolles. Mufhrooms. or ferved with a Ragout of Truffles. Mutton Collops Perigord Way. and iimmer them a little while in Hog's Lard. only more common with Veal. &c. and marinated fome time in Oil. the former. fweet Herbs. therefore only Brefolles warm (lowly. Brefolles de Mouton a la Perigord. the Collop frequently well drefied in Inns in England. Brefolles 135 de Mouton. and all their feafoning. cover them over with ilices of Lard. &c. add a little Cullis to the Sauce. as it will make the meat hard. iimmer them about an hour. Boiling has alfo the fame effedt upon *TpHIS is hafhed Mutton or Beef. adding chopped Truffles and a glafs of white. and mixed with ftewed Cucumbers. cut very thin and fmall. marinated fome time in Vinegar be- K 4 fore . Brefolles are much like ^THESE cut de Monton aux Concombres. with a few ilices of Veal. when done. Mutton Collops. flatten them with the Cleaver. chopped and Salt . a (lice of Ham. take the Mutton out to drain. only that they are very thin. it fhould not boil in the laft preparation. Mutton Collops with flewed Cucumbers. they are then brazed in their feafoning.

and fry them flowly in add fome Broth and a Butter. thin flices of Leg or Neck of Mutton. tle let C UJ Mufhrooms. then put in Fillets of roafled Mutton. keep bottom. : Parfley. and'ferve with a good clear Sauce. and will be tenderer. Cullis. Mutton Rolls in Gratin. not to brown them little Flour when almoft done. join them together. put a little Farce in the table dim. about the breadth of a crown piece. and flrew them with chopped Parfley. Pain de Mouton au Gratia. about the bignefs of a wall-nut between two pieces of Mutton. well covered. and a them foak about an Oil. laflly. put them into a dilh feparately. Pepper and Salt. then braze them in a Stew-pan. and a Lemon Squeeze. to warm without boiling you may add fcalded chopped . fore flawing. if care is taken warm them flowly. Chibol. lay the Rolls upon this.136 7&? PROFESSED COOK. and not to fuffer them to boil. Mutton Bechamel. and the difh on a flow to form the Gratin at the fire. Pepper and Salt. add a glafs of white Wine . put fome of it. Shallots. hourj: Have a good Farce made of Poultry or Veal . when about half done. CLICE three or four Onions. Mouton a la Bechamel aux Onions. which put into the crufls . It is needlefs to ufe frefh meat for all thofe Collops. Pepper and little Salt. let it boil to a fpoonfuls good body. . to keep the fleam in . take out the Crumbs of as many fmall Rolls as you have parcels of Mutton. made fcraped Lard. with Onions. mixed with yolks of Eggs. bafle the rolls round with fome good of Poultry Livers. . as part of a neck or a leg roafled will to anfwer the fame. and a Lemon Fileti Squeeze. a lit- Nutmeg. or Butter melted to Oil . add two or three of Cream.

make a hole in the middle of each a lardpiece. and roaft them: Salt. Shallots. have fome good Forced-meat made of Poultry. ferve upon dewed Cucumbers. ( Fillets of Mutton a la : Filets de Mouton Glaffes aux Concombres. Thyme. chopped Shallots. through a faggot of fweet Herbs.Serve with reliihing Sauce. then drain it. rafped Lard. well feafoned. the of the Fillet pieces and lard them of a finger. Parfley. Filets de 137 Mouton Marines. Pepper and Salt. done the fame as Veal Fricandeaux. put fome of this all round the Fillets. Fillets of Mutton in Pafte or without.< fbe PROFESSED COOK. when done. Filets de Mouton en Canellon. with Cucumbers. little : hours in a Filets de Mouton a la Coquette. Laurel. and roaft it . a of Neck of Mutton. Fricandeau . then tie them up in a flice of Lard each . Coquette. fliced Onions. and Ham with Lard. and mixed with Yolks of Eggs . and glazed. larded. fift the Sauce. Mufhrooins. it T ' ARD a Neck of Mutton. and marinate Vinegar. reduce it to a glaze. and two Cloves . bathe with Eggs and Bread Crumbs. about two Filets of Mutton Marinated. (See Veal ditto) the Fillet of a Neck of Mutton in two. with which you garnifh the Fillets . through and bignefs and boil them in Broth. with with fluff them with mixed ing-pin . Serve with what Sauce you pleafe. Water. or with any kind of ftewed Greens. and put them in the oven to take -a good colour Serve with what fauce you think proper. Pepper and marinate them in a little Oil. Fillets '"PHIS is of Mutton Glazed. brazed.

in the fame manner as a Fillet of Veal is drefled . then If you chufe it richer. and put Cafcalopes de Moutnn an lr m de Champagne. and feafoning a glafs of white Wine to the Sauce. and ferve poached Eggs upon the Meat. then add fome chopped Shallots. with fried Bread round the difh. and finifh it as the firft . Mufhrooms. Ham. Mutton Fricandeau. garnifh the difh with fried Bread. then put in the minced-meat of a roafted Leg or Neck of Mutton. Mutton Collops and white Wine. ftirring continually 'till it takes a good brown colour . being larded and brazed. fome Broth. from the former is. being finely minced. put fome in a with a few Stew-pan. reduce it to a pretty thick confiftence. that this is done with the Leg. Ham. Haftied Mutton different Ways. to melt a proper quantify of Butter and Flour in a Stew-pan. chopped Shallots. If you would have it with Cullis. Parfley.'138 3%e PROFESSED COOK. boiling. adding Mutton . and a proper quantity of good Broth and Cullis. reduce the Sauce to a proper confiftence . fimmer flowly they are almoft done. and add fome Broth. Fricandeau de Mouton. Pepper and Salt. and fimmer it juft long enough to warm without boiling. till in the Meat. and foak it on a flow fire fome time . put a flice of Ham into a Stew-pan. always taking particular care the meat is very free from fmews and fkins. Chibol. warm without together. *J*HESE are cut the fame as all Collops . take out the . it plain method is. brazed with . to ferve with any kind of flewed Greens. Pepper and Salt. a few flices of Veal. add a couple of large Onions diced. Hdchis de Mouton de plujleurs Faxons. ^PHE only difference '"PHE common.

then the Meat. cover the Shoulder over with it. a Shoulder of T ARD and Laurel. when very tender. then broiled with fweet Herbs. after the Rouelks de Mouton aux Onions. two Cloves. brazed or roafted are called. Breafl of Mutton different Ways. Epaule de Mouton au Four. as you would a hi Mode Beef: When done. and let it Hew (lowly. lay fome of the Rice in the bottom of the difh. Epaule de Mouton a la T)REAST Parme. and boil fome Rice in good fat Broth . and continue in the fame manner till you have done. Parma Fafhion. Thyme. then the Shoulder upon it . of Mutton cut in pieces. Shoulder of Mutton. and ferved with a fharp Sauce. mix fome dried Currants with the remaining Rice. fkim the Sauce. . and brazed. Herbs. and ferve with a good clear Sauce. made upon fame manner then they and fkewers. are alfo 139 Mutton Olives as Veal. feafoned with Pepper and fweet Salt. put it into a pan of its own with two fliced Onions. and Seafoning. and garnim the Stew-pan with flices of Lard. put it half an hour in the oven to take Colour. bignefs. pretty thick. Mutton. "DRAZE a Shoulder of Mutton. as Hochpot . and then with rafped Parmefan Cheefe . Poitrine de Mouton de plujleurs Faxons. Leg of Mutton in large flakes. en Hatereaux. Shoulder of Mutton baked in the Oven. or boiled whole. may be ufed with all forts of Roots or Greens.The PROFESSED COOK. dice feveral Onions. upon this the Onions. /^UT a Mutton Stakes with Onions. cover the pan very dole. pretty with Pepper and Salt. and add a little Cullis. thick.

and ferve with the Shoulder. or Vinegar. mixed all together and feafoned with fine Spices . Pepper and Salt bathe the fkin with Butter or Lard. a Sprig of Fennel. ftrew Bread Crumbs over it with chopped fweet Herbs. and two fpoonfuls of Water or in the oven. half a dozen Shallots. put minced-meat in a Stew-pan. . and braze it tender with a good Seafoning. Thyme. fift the Sauce. with a little of the Braze Sauce bafting it while it broils Serve with Cullis and Verjuice. 1) OAST chopped . fift it. when done Bafil. Epaule de Mouton a la Bonne Femme. Epauk de Mouton a la Sainte Meneloov. T Mutton. let it cool in the fame : Saufages. you up^ mince fmall with pickled Pork. roll it in the fkin. two cloves of Garlick. take it out when done. and half a handful of Juniper Berries . Shoulder of Mutton the good Houfe-wife's Fafhion. four of Spices. a Shoulder of Mutton till half done. and Bread Crumbs . or tie it with a roller Boil for about half art hour. a Vbe little PROFtfeSED C o <) K. let the Meat foak in this two days. the {kin. take care to boil it in this Marinate about a quarter of an hour. in Broth and white Wine. and bone the meat. an ounce of Saltpetre. Shoulder of Mutton broiled. . which 'T'AKE Pan : Serve cold upon a Napkin. with a little Broth or Cullis. Mufhrooms. three pints of Water. Ham. Broth. half a handful of Salt. or fliced. Shallots. Roots and Onions. and trufs it into a Bullock's Gut. a Shoulder of : ARD Sauciffbns tfEpauk de Mouton. morning and evening .140 Laurel. or Colour'd Shoulder of Mutton.lt. then boil it in a Pan much of its bigneis. when done. Laurel. and add a glafs of Brandy. and a frefh Tongue. Parfley. mince the under part without the cutting the fkin .

or colour it in the oven: Serve . make an Incibetween flefh and fkin. prepared as you do for Black Puddings. Pepper and Salt . Saddle of Mutton Matted. cover it over with the fkin well fattened. a tender Shoulder of Mutton. adding a little chopped Parfley. fion Selle de 'TPAKE Mouton a la Samte Menehoult. Caramel. this all flices of Onions. the latter upon well broiled. See Timbale a la Romaine. made of rafped Lard. Spices. Muflirooms. for Stakes or Haris ricot. . yT done the fame way as the Shoulder . and the blade bone. Suet or Marrow. in which it muft be well tied. and three Yolks of Eggs. cover over with a good Forced-meat. is prepared with Forced-meat like that in Veal Articles. Nutmeg. 'TpHIS Epaule de Moulon au Sang. Saddle or Loin of Mutton broiled. 141 broil it. covered over with flices of Lard and wrapt in Paper : Serve with Sauce au Pore Frals. reduce the Sauce to a Pork. braze it (the fkin undermoft) with Broth. and a faggot of fweet Herbs . all pounded together . Shoulder of Mutton with Blood. being Epa-ule de Crumbs Mouton en 'Timbale.The PROFESSED COOK. fweet Herbs. and it may equally be ufed like the Neck. only ufing the fkin of the Shoulder of Mutton to wrap it in . fcarify the Meat. the hafhed "meat. into which you fluff Pork Blood with fome of the Flee. and in it flick fliced fat Livers. Shallots. '"TAKE up frefh the Skin of a Saddle of Mutton. when done. and Anchovies . Truffles. Selle de Mouton en Canape. and properly brazed. few it up. and roafl it.

glaze all the upper fide of the what or you think proper. then brazed as all again other pieces. COME of the Meat cut off to it mix is Gigot de Mouton en Filets Farcis* Leg of Mutton fluffed.142 Tie PROFESSED COOK. a la Garone. Gigot de Mouton au Vln Leg and of Mutton with white is Wine. &c. Quarters cut off together each It is other. plain may ftewed or with with Sauce. ferved and any brazed. de Champagne. is the TX7HAT VV two hind at the firft Rib. Rot de Rot de Elf Glaffe. and roafted. the French call Rot de Elf de Mouton. ferve with Sauce Efpagnole. au Chou-Fleur. or brazed : Serve with any Sauce. adding a glafs of white Wine to the Sauce. and the meat made into Forced-meat . la Rot de Elf a Garone. Elf de Mouton. and Caramel. in truffed the the ends of Legs being larded or be roafted. viz. which a large dilh. The fame. wherein they put a . Grenadine . fluffed into it . The fame. &c. glazed. it is then tied up in the Ikin. Gigot de Mouton Leg of Mutton and Colliflower. Greens or Roots. good deal of Garlick others call it I'Ail. with Garlick. Gigot a HpHIS is is done with a Stuffing. only that it is boned all to the end. meatwith it. as Forced-meat. 'TPHIS is done much after the fame manner as the former.

Leg of Mutton. 143 Small Fricandeau of Mutton. feafoned with Salt and through fine Spices. Onions and Roots . larded and brazed . Gigot de Mouton a la Mode. Italian Fafhion.PROFESSED COOK. put it into a brazing-pan with about a. flop the fteam very clofe when done. to the end. when half done. and fift large pieces rolled in in a . finifh it by baking . fkim and fift the Sauce. ARD a Leg of Mutton through and through with braze it fine chopped fweet Herbs. and Spices . then lard it through and with large pieces. ou a la Gar one. 'T'HEY are larded and brazed the fame as the Veal. Spanifh Fafhion. and then roalled. with dices of Lard. or with Sauce. and ferved upon (tewed Greens. pan of the fame bignefs. dozen and a pint of white Wine . add a glafs of white Wine. Leg T of Mutton a la Mode. turn it over in the diih. and garniih with the Onions . and put it in the oven . Leg it T> ONE all fqueeze two China Oranges therein. cover it middling Onions. . with paper. and ferve it up. to ferve with Gigot de Mouton a la it. Gigot de Mouton a PEfpagnole. larded with fcalded Garlick. and ferved with See Sauces. and Anchovies a la . or a la Garone. the Sauce. Gafcogne. of Mutton. Grenadins de Mouton. and put half a dozen large ihort Saufages in the pan . Leg of Mutton T T is Gafcogne. Gigot de Mouton I'ltalienne. turn it. a Sauce T T is a Fltdienm.

Thyme. ferve with a Sauce Poivrade in a boat : See Sauces. and take their prepared name from the kind of Meat ufed. J^EG of Mutton plain boiled. are a kind of large Saufages. any fort of Meat. .144 ^ e PROFESSED COOK. Morfadflles de Mouton. (firft boiled about a quarter of an hour. a few Cloves. a faggot glaffes of Brandy. G'tgot de Mouton en Venalfon. giving it the form of a large Saufage . Laurel. Gerkins. and ferve it upon a napkin. and a few flices of Lemon. and mince above half of the Meat cut from the rnfide. or made after this manner. Mutton Mortadelles. and ferved with Caper Sauce. with a few ilices of frefh Ham. Pepper and Salt. with a fewYolks of Eggs to mix the ingredients . tie it faft in a roller. and Roots . they are fometimes JLJORTADELLES with fmoaked as the German Saufhges. viz. in the plain Way. a few cloves of Garlick or Shallots. warm all together. a few a bottle of white Wine. or ftewed Turnips. &c. with a little Broth. Cloves. T ARD it Leg of Mutton as Venifon. make a Marinate with hal'f a pint of Vinegar. fluff this interne remaining part of the Leg. Truffles. then roaft it . a pint of red Wine. Bone a Leg of Mutton thoroughly. Mufhrooms. with fine Lard. and peeled Onions . Thyme. Leg of Mutton. Jet it cool on the braze. Laurel. Whole Pepper. then? chopped ali together) fcraped Lard. foak the Mutton in it about twelve hours. and braze it in a pan about its own bignefs. Bazil. la Gigot dc Mouton a Servante. pounded Coriander. Pepper and Salt. of fweet Herbs. Nutmegs.

into which fluff fweet Herbs chopped. and lard the Celery. Leg in a little Oil. Lard and . boil it till three parts done in Water or Broth . Leg of Mutton with Roots or Greens. pickled Meat few Anfeafoned Cucumbers. few Spices fallen the Skin over. feafoned with Pepper and Salt. Leg of Mutton. larded with large Lardons. as in the Military place . or boiled with the meat. which you leave very iliort . either ftewed. with 2. called au Mllltaire. a up the Skin to ^pAKE all over with fcalded chovies. being cut in pieces. mixed with Butter and Bread Crumbs . marinate the and paper it over to roafl . Gigot de Mouton a la Modem* Fafhion. and add the Juice a Seville Orange to the Sauce. and feafoned with proper Spices to preferve it for fome time. Taragon. L Gigot . 'IP HIS is Military Faihion. and a few Spices. with a few fpoonfuls of the Broth. Gigot de Mouton au Mditaire. Ham. in the Modena a Leg of Mutton all to fhe end. Leg of Mutton.PROFESSED COOK. ferve With a Sauce Piquante. and a of glafs of white Wine . Gentlemen frequently carry it from place to which I prefume is the reafon of its being Gigot de Mouton aux Legumes. Gigot de Mouton au Bacha. all DLAIN boiled and ferved with forts of Roots. nature of a la Mode Beef. then put it into a ilew-pan. then take it out. and cut the upper "DONE part croffways. Leg of Mutton. the end. iinifh it. as you will find in Sauce articles. Turkifh Faihion.

and fprinkle it with more Crumbs. Parfley. and a a triffle of Garlick. Pepper and Salt. a good "DONE dice. Suet. one clove of Garlick. Mulhrooms. ferve with the Sauce as above. forts of Sallading . to the ftump. Pepper. Anchovies. Geran. then ftrew it with a good deal of Bread Crumbs . Leg of Mutton. and few Farce pounded Spices and in its proper form . bafte it again. Shallots. Cibol. through and through. and make a Stuffing of it. Salt. a few Capers. Thyme. Du . quantity of Lard . and into the Skin. two fpoonfuls of Brandy. which muft be cut fhort . with a few raw Yolks of Eggs. Leg of Mutton St. Laurel. put it into the oven to take colour. and prepare a Batter with fome good Cullis and Butter. appear up it in Broth with half a pint of white Wine. put it on the Table-difh. cut in fluff this either whole or fliced . when half cold. a faggot of Parfley. a few Cibols. with a few flices of Ham. Leg A of Mutton is alfo larded all and ferved cold with called en Salade. a la Gigot de Mouton a la St. and is then Gigot de Mouton a la Madeleine. bafte the Leg with half of this preparation. without cutting the Skin.Geran. chopped Parfley.146 < Tbe PROFESSED CooK. and let it be hot enough to form a kind of a cruft . You may alfo garnifh like a cake with any forts of Colours.from the Inventor's Name. then pour a fufficiency of melted Butter all over to foak the Bread Crumbs . chop quite the Meat. brazed. according to fancy or tafte. It is alfo ferved cold. and Bazil . and in that cafe let it cool in the Braze. Leg of Mutton. boil it as to whole. which you will find in the Sauce articles. "D R A Z K a Leg of Mutton till thoroughly done . ferve with what Sauce you think proper. three or four Cloves. two Yolks of Eggs. Madeleine Sauce. mix all together.

A little attention to the practice will be of more fervice than all the theory that can be given . to cut it Connolffance & Dijjeflion du Cochon* up. and to burft. All the meat employed for Saufages or Puddings. ought to be ufed direftly. pickled Pork. as by keeping they apt to heat. and the Marcajjln (or Sucking Wild Boar) is drefled the fame as the Sucking Pig. when you find . HOGS la and PIGS. for eating. Sucking Pigs fhould be about three weeks old. 147 Du Of De C C H N.PROFESSED COOK. in it. the Neck ferves for and the Ham is always cut intd thin flices . or of fix months old. as it eafier to fcald . as deep as the heart. as every country has different ways of cutting up all forts of animals. the Guts particularly. are fit for Pigs eight or a to roaft thofe of . neiis it wholefome when Imall white fpots appear in the fleih. more particularly in the country. How to chufe Hogs Meatj and to hard OOG's that Meat ought colour. may bleed well and die the fooner. and found very ufeful. of a fine which is foft and of a pale red is not good . OTICK that it makes it the Pig in the throat. The Diflcdlion of the Urne is to be cut : dole to the Ears quite through . when the water is pretty warm. The Wild Boar is cut the fame way as the Hog. put the Pig holding it L by the hind 2 legs. Haflets I lhall pafs over any further directions . . year or fifteen are better to make Bacon months. without any ther and blooming bad fmell occafioned by heat. Cochon de Lait Roth Sucking Pig roafted. and are to be taken from the fuck for ule. mixing fat and lean.

boil it in Broth. when it is well fcalded walh it clean. and alfo near the find the briftles : 1 Rump. Pepper Pariley. got and Salt. and cut the Kidnies. a pint of white Wine.148 it *Tbe PROFESSED COOK. Truffles. Thyme. then hard with the hand . Pariley. Bread Crumbs. Cocbon . Bacon. and well mixed with a few fweet Almonds and hard Yolks of Eggs . two or three Cloves. take out and rub it with a little Rofm. then thin llices of Ham. Mufhrooms. rub all Cochon de Lalt en Galantine. -off the A FTER Yolks of Eggs. and tie it very tight in a ftamine or roller. and fo continue till all is five or fix ufed^. and flices of Pig's Flelh. Shallots. all chopped together. and Piftachio Nuts. ting Beef "Suet. it to hinder it from breaking it in roafting . roll it up in the Skin. having fcalded the Pig as the former. and wipe it very dry before fpitting cut the Skin a little near the Neck. and a Bay-Leaf. and let it cool in the Braze ferve . cut Head an4 Feet. Thyme. take out Oil. one into it a middle in the fore. begins to be warm. The Englilh method the faggot when you ferve it up. with fiices of Lard round it . of fluffing it is with Sage and Onions. when over pretty often with the Skin will make which very crifp . coming off the tail by rubbing. it open while warm . Ham. fome of the Pig's Flelh. Cream. put fagwith of Laurel. boil on a flow fire. and one in the . take all out except in the hind trufs it with three fkewers. a faggot of fweet Herbs. one Leg. lay a down of the Forced-meat. either whole or fliced. fine Spices. Sucking Pig coloured. it cold. Salt. and bone it without cutthe Skin cut fome of the Flelh to chop with . Pepper and Salt.

take off the Napkin and Lard. fliced Onions. keeping the pan well flopped boil fo faft as to crack boil for about 'an hour. Bread of with Fillet Veal. Thyme and Laurel. whole 'Pepper. and garnifh the bottom with all green Parfley and Craw-fifh. mixed with fix yolks of /aw Eggs. four Cloves. a Bay Parfley. a fmall Knuckle of 'Veal. \vipe it clean. two of Spices. 149 Cochon de Lalt au Maine Blanc. and put clean the fine the reft in a fmaller pan to fimmer. the Pig thoroughly. and twice as much Broth. and boil it with a bottle of white Wine. let it cool in the Braze. a faggot of Parfley. orumbs and Cream.'TTRUSS a Pig as for roafling. cover the back with thin flices of Lard. it : let it .green Parfley round it. take it out gently. one clove of Carlick. fluff the Pig with this as if it was whole. take care it does not When done. care not to cut the Ikin taking ^j Beef Suet. White Monks Fafhion. a bit of Nutmeg. Salt. forced-meat) : Sucking Pig.*fhe PROFESSED COOK. if cold. chopped Parfley. Mufh- ooms. and a little Salt. a large faggot of cloves of Garlick. laid in a pretty L 3 manner . except the head and feet. four CalPs Feet cut in pieces. and fine Spices. Cochon dc Lalt au Pere Douillet* i Sucking Pig in Jelly. a Napkin with ifcrape the fat gently. and put it into a Brazingpan much of its own length. two Leaf. cover it over with flices of Lard. Pepper and Salt : When done. green Shallots. Thyme. DONE Make a Farce (viz. cut Ham and Bacon into dice to mix with he Farce . and ferve upon . Brazing-pan. and tie it in a Napkin to boil in Broth and a pint of white Wine. Carrots and other Roots. Shallots. bind it well. and ferve w ith what Sauce you pleafe . . Shallots. a little Ham. if you propofe to ferve r it hot. '. with flices of Veal and Beef.

bone it quite. roll them round. Mufhrooms.150 I'he PROFESSED COOK. and add ilices of peeled Lemon. the whites of eight it and boil till it is it enough for a Jelly. When done. and braze in Broth and a little white Wine . three yolks of Eggs. and drefs 'TPAKE rooms. dip Brazing-pan in warm water. upon the Pig. Shallots. Sucking Pig a la Bechamel. a faggot of Parfley. f which will find in the Sauce you Articles. when ready to ferve. fift the Broth. then put i the Fillets making a Liaifon with two yolks of Eggs. Pepper nnd Salt reduce the Sauce and take out the faggot . Thyme. means tender or delicate. and a little Cream : Serve without boiling. add a little Cullis and a Lemon Squeeze.) You may alfo ferve it as a with Bulter. and half a Bay Leaf. la Cochon de Lait a Bechamel. Broth. chopped Mufhmade Blanquette. Sucking Pig rolled. B t Pere Dcuiilet. Ikim and fift the Sauce . fo as to ufe it ftrain it quite over: When ready the it. then place the Pig upon this. Pepper and Salt . Eggs beat up with the manner. fimmer it fome time. tie them with Packthread. cut it into it with Sauce Bechamel. fkim it well. and put upon each quarter a* Farce made of rafped Lard and Bread Crumbs. and turn over upon a napkin.(. the head and feet off.. Shallots. then add a fpoonful of Flour. chopped Parfley. PaupietteS . the remainder of a roafted Pig. quite clear. j. and ftrong in a Napkin. fmall Pieces. then cut the Pig in quarters. Roulades de Cochon de Lait. two Cloves. and pour it to cover N. back undermoft. fhells.

Mufhrooms. Hure de CocJoon en Sanglier* as PUT Hog's Head the Wild Boar. Ham. and add a fpoonfud of Brandy. and braze it in Broth and a glafs of white Wine. Ilices of Onions and Roots. ferve with Sauce EJpagnale. take out all the meat without cutting the ikin. eyes. Pepper and Salt. chopped Parlley and Shallots. and bearing the fame Name. finely chopped . Parlley and Shallots. and bone the reft . and cover it over with ilices of Lard. chops.. Head with . made in the fame form. pound all together. put the ikin in a fmall Stew-pan. a faggot of Parfley Shallots. Pepper and Salt. alfo from fmall Moulds. more. one Clove of Garlick.*fbe PROFESSED COOK. 151 Paupkttes de Cockon de Lalt.. the Farce into fkin . withi a few ilices of peeled Lemon : Serve with what Sauce you think proper. Olives of Sucking Pig. marinate this together in Oil. being made in the form of a Kettle Drum . part as far as the the infide lard and cut the bone off. If you would have it for a cold it a feafon little Dilh. three of Spices.e to ferve upon a Napkin. which you will find in the Sauce Articles. put. Sucking Pig head and feet. clofe to the Shoulder. CocJ:on dz Lait en in T'nnbak* Mukl. Thyme and Laurel : When done. boil it in Broth. mixed with fix yolks of Eggs roll this Farce in the fkin. . and chop it with Truffies. bone the neck of the noie the flem cut off the part. take part of the ilelh and chop it with Suet. and Cream . and Bacon. cut into fmall pieces. fatten the round. This dim takes its name from the Brazing-pan. and let it cool in the Braz. Bread Crumbs. well boned as the former for Roulades. and off the it with all the feafbning. with a pint of white Wine.

fine Spices. fix Cloves. divide the lean meat from the Fat. leav> thoroughly but little and the fkin. Truffles. Onions. feafoned with Pepper and Salt. with fome Ham. Carrots.1 52 The PROFESSED COOK. a large faggot of fweet Herbs. put it into a Pickling-pan. two cloves of Garlick. half a handful of Coriander. then give what form you pleafe it whole or fliced. taile the braze when about half done. lay a down of the lean meat prepared. Thyme. boil it with three pints of red Wine and Water. Bafil. and take mofl of the meat. well. Laurel. chopped Shallots and Parfley. then a down of fat. and ferve it cold. according to fancy. and fo continue intermixing until it is full If the Head does : not furnifh fatten it fat enough. Thyme. and up in boil it with a bottle of white Wine. with Bacon. lay a weight upon it. put the fkin into a lage round ftew-pan. let it cool in the Braze. Laurel. a Foot-ball. and add Salt if necefTary When it gives under the finger it is done. and half an ounce of pounded Saltpetre . and wipe it dry. ivith half a handful of Juniper Berries. you jnay garnilh it with Bay Leaves. then tie it well. chopalfo a Tongue. and fine Spices. and mix thefe laft together. let it as in the Hure its . ufe tie it freih Lard in its ftead: take lay. and Piftachionuts. about eightit cool to half in . cover it and let it remain fo about eight days. : Ballon de Co ebon. Pork. off as the former. then the tongue. rub it all over with coarfe Salt. ing upon chop it. a large faggot of fweet Roots and Spices hours. Cloves. half a Nutmeg. and ferve . care to put a little feafoning upon every down you a cloth. fimmer it Herbs. feafoned with 'TpAKE a Hog's Head. and two pound of Hog's Lard. in the Form of . cut bone it Pepper and Salt. own Braze.

as leaft England mould lay in fait at a week. after by boiling fliccd Onions.PROFESSED COOK. as little lean as poffible. and It will be fit for ufe in about very good to boil with all forts of Porridge. and with caution may to be kept very frefh much longer. The ufe of Hog's Blood. Pickled Pork. Ufage du Sang de CocJoon & autres. it ihould be pretty frefh made. as tafte . as will be explained herePoor People may ufe it with very little expence. Le Lardt comment k Faire. and lay the pieces very clofe together. For fifteen Pounds of meat. you This may be underftood of will find in the and ferve Sauce any pieces with juft the cut in fait. Chine of Pork Poivrade Sauce. ufe a pound of pounded Salt. all ferve for the felf or for : Petit Sale. with TEAVE weights . and a board over. it it about three Days Sauce Poivrade. / ~PHE beft Hogs for pickling are of about feven or : Cut the pieces to what bignefs eight months old you pleafe. and others. take a pound of pounded Salt. rubbing it very well all over. a week. rub it well all over. TjOG's is preferable to Calfs and Lamb's. O ALT with Articles. put the pieces one upon another. to every ten pound of meat. Echime a la Poivrade. as it will give a better tafte to whatever it is ufed is with. for Spa-re-ribs. How make Bacon for Kitchen Ufe. or but a Chine. and mixing them with the Blood for a fry. although fame ufe: It is ufed either by itblack Puddings. then roaft it. but for this purpofe. upon boards in the cellar.

Shallots. let them cool in the Braze. a few Laurel Leaves. fome Hog's Parfley. unite them. when done very You may tender. two of Spices. and ferve them broiled or fried.cs de Cochon de Plufieurs Faxons. for three or four with Salt. ferve with what Sauce you pleafe. Boudlna . Pig's Feet brazed and broiled. when done. "DOIL the Tails in Broth. then boil them in water alone. You may alfo cut them in fillets called en Menus droits. or ferve them with Sauce Robert. alfo with ftewed Cabbages. Pleds de Cochon a Menehoult. glaffes of white Wine. leave it fo about a month. Salt. a little every morning. f*VLEAN put a thin flice of Lard between. as directed in the 1 T> UB them lafl receipt.' and ferve with or without Sauce. a clove of Garlick. and cut them in two. Thyme. and tie the two pieces together. Laurel and Thyme . broil of a fine Colour. either with brown Sauce. and Bread Crumbs . with a clove of Garlick. Pepper. and bafte with the Fat of it. the feet very well. or any other Vegetables. alfo broil them with Sauce Remoulade in a Sauce Boat. days. a faggot of Orellles & Panache de Cochon deplujieurs Faxons. They are alfo often ferved with the feet. make a Puree of the Peas. then hang it up to dry The hardeft is the beft moftly for larding. or white Fricaflee. weights. It is not to be fmoked. and a few pounded Cloves . Bafil. Pig's Tails of different Falhions. or with green or dried peas . fimmer them eight hours with two one of Brandy.154 : The PROFESSED COOK. Lard. la St. fine Spices. Quev. Pig's Ears of different Fafhions. to ferve upon the ears. Thyme and Laurel .

and boil them quite tender in the quantity of Hog's Lard you propofe to mix with the. a pint of Hog's Blood. the former ther. Laurel. delicate Puddings. Germain Puddings. White Puddings. eight or ten Onions very fine. Boudins de Cochon.fbe PROFESSED COOK. feveral Boudins Fins. Onions into dice. but not too full . Blood . Salt. take. them add half a pint of Cream. Shallots. put two pounds of Lard. feafon with Salt and fine Spices. half a pint of Cream. if the Fat comes out inflead of the : Blood. chop them fine. three Cloves. and fill the Guts. Bafil. one pint of blood. two Shallots. till they are quite done . Chibol. when well tied put them in boiling water you will know when they are done. Boudins Blancs. Salt. Sou dins de . two pound of Lard cut in fmall dice. Pepper and Salt. boil half a Dozen of large Onions in fat Broth. and finiih as the former. St. a little Coriander tied in a bag. dozen of Onions in fat Broth. Pepper . . fix yolks of raw Eggs. Salt and a Bafil. when the Onions are very tender. and half a handful of Coriander tied in a linnen cloth . t>OIL Thyme. '55 Black Puddings. Thyme. and put them into a Stew-pan. and fine Spices . mix them with the Blood. better than'the former. mix all well togeand finiih as in directions. /^HOP Pmmer Fine. by pricking them with a pin.Saint Germain. very flowly off the fire. with a faggot of Parfley. with a quarter of a pound of Lard . and fine Spices . with a faggot of Parfley.

half a pound of Lard. very and fine Spices mix all well together. quantity you pleafe. then fift in a fieve. boil a couple of fliced Onions in three half pints of Cream. and fifted in a fieve . and mix it with the Onions . mix it very well. add eight yolks of raw Eggs. Boidins Blancs Communs. boil in boiling Water about a quarter of an hour. then them cool . Salt and Spices . Common White T)OIL Onions as Puddings. and boil as the former. dice. The boil fine PROFESSED COOK. cut in a pint of in fmall fine. until it becomes of the confidence of a foft pafte. Breafts of roafled Poultry chopped . with fait and fine Spices don't fill the Guts too much for fear they Ihould burft . When you ufe them broil them in paper cafes. walh them very clean. and ought to be pricked with a pin to hinder them from burfting. about two dozen of Whitings Livers accordJJAVEto their bignefs . chop them with Bread Crumbs foaked in Cream. eight raw yolks of Eggs. They require but a fhort time. with one chopped Shallot. Pepper them . and ing them fmall . is : as . Puddings of Whitings Livers. until the reduced to half . the preceding. what and mix them very fine. them very till no liquor remains. add half a pound of Lard cut fmall.1 56 . according to and boil in boiling water. pound a quarter of a pound of fweet Almonds. half a pound of Flee cut into dice. and fift them in a ftamine with half a pint of warm Cream . and a little Bafil. and the fried Livers. Salt. and add eight or ten yolks of Lggs. give them a fry in Hog's Lard. They will be the better for being boiled inMilk. and mafh boil alfo a handful of Bread Crumbs Milk. half a Cream Laurel Leaf. Boudins de Foyes de Merlans. Parcut let iley.

and finifh as the fat Liver Puddings. half a pint of Cream. juft to warm it. finim as all former directions. half a Pound of Flee alfo cut fmall. as to make Craw-fifh Butter. This may as white Puddings. and fimmer them in Butter for about an Hour . and the Craw-fifh Butter . Salt. the Meat of a roafted Pheafant very fine. Salt. Bafil. Chibol. Onions a few raw Yolks of roafted. INGE in . be done with the Li.half pints of Hog's Blood. two of Spices. then pick the Tails. with a faggot of Parfley. Livers cut fmall. TTO make eight links of Puddings. when it comes to a proper confiftence. put it over the Fire. Pheafant Puddings. then ftrain them in a Stamine. and a little f Coriander. Boudins de Foyes Gras* Fat Liver Puddings. two eight Eggs. pound the Shells and Spawn. half an Hundred of Craw-fifh for about a Quarter of an Hour. add two or three Spoonfuls of good Cullis. vers of any other kind of Filh. and chop the Onions very fine . which you cut into fmall Dice . boil fix Onions in fat Broth. three . foaked in Cream.Tie PROFESSED COOK. when thoroughly done. Thyme. and fine Spices. take out the faggot. mix all well together. and foak them about Onions Dozen a half boil Hours in a Pint of Cream . half a clove of Garlick. add half a pound of Lard cut into dice. Laurel. \J[ three chop the Bones fmall. tied up in a Bag . Crumbs Bread finely chopped. Boudins d'Ecrevifles* Craw-filh Puddings. flirring it continually for fear the Blood fhould flick to the Bottom . and fine Spices . chop eight fat Livers very fine. ' Boudins de Faifand. boil the Tails with the I) OIL and fat White of Fowls roailed.

and what are commonly called in England Bologna Cervelats Saufages. a good large Rabbit. Fumes. finilh fmall. Shallots. boil them in Broth. or Meth worth. let them boil ilowly about three Hours : Serve them cold. A CCORDING Pork. . with a . with the Liver. Cer-velafs Large fmoaked Saufages. N. and fine Spices in fat Broth. add eight Yolks of raw Eggs. : as all the former. and foak the Bones as in the laft directions . Thyme. rel. and the Cream wherein you foaked the Bones . Crumbs ibaked in Cream and fifted. they are made equally of any kind of Meat. Rabbit Puddings. Pepper reduced to a thick confidence . fill them very full. feafon chop it frefh with fine Spices. Puddings of Poultry or Game. or more if you pleafe . Salt. much in the fame manner as what the French call Mortadelles. and Laurel . a Clove of Garlick. Wood Fire is beft for all fmoaked Meat. or three Parts done . them in the may be made of all forts fame manner. chop the Onions veryand mix them with the Meat. chop all the finrfh two fmall ones. two Cloves. Pariley. faggot of Parfley. and hang them in the Chimney about three Days. with a little Salt. and all forts of Cervelatf are beft that come from Germany .158 *Ihe PROFESSED COOK. let it boil till the Liquid is quite and Salt . adding Bread fine. Laulots. as for common to the quantity defired. Boudins de Lapins. and ufe the largeft Guts . Saufages . three quarters of a pound of Lard cut When mixed well. Thyme. "DO AST till Meat very fine. B. green Shalclove of one Garlick.

I" T is the fame which you do ilowly. Thefe may be varied to any tafte. and broil equally good. broil on a flow frefh it HPAKE fire. Common Pork Saufages. and takes lefs time in fort to be broiled or fried without being any thing. firft fried in Lard. Savctjjts . broil in Veal or Pork Cowl as the above. mix all well together. take alfo as much Beef Marrow cut in fmall dice. the fame as Pork or any others. do not fill the Guts too full . T F you would have them with Truffles. and chop it very fine . and feafon with Salt and fine Spices . obferve the fame method as the former. Veal Saufages in Cowl.PROFESSED COOK. and mix it very well with the Veal. wrapped in Veal Cowl. Saucljfes en Crepinettes. what bignefs you pleafe. Saufages in Cowl. but only rolled out to what wrapped length and bignefs you pleafe. 'T'AKE of Fillet of Veal. according to what quantity of Saufages you would make. and finifh as the preceding. doing. 159 Smoaked Saufages of different Sorts. may alfo in SaudJJes de Veau en Crepinettes. SauciJJes de Cochon. Cervelats de Plujleurs Faxons. with Shallots or Onions alfo fried . (more fat than lean) chop well together. feafoning according to tafle . Hog's Meat. It It is of Meat. only adding chopped Truffles.

before you chop it to mix with the time fcald it foiiie be managed the fame way. lean Pork Meat rather cosrfly. i when . a pound of Lard. mix all well together. taking care that the flavour is not too ftronp. Parfley. may ferve again for this. fatten it it in the oven of a middling heat .. eight raw Yolks of Eggs. in Moulds. then add a pint of Champaign Wine. Pudding . or in pies. of any You may alfo ufe Truffles chopped very of them. and bake of Cowl. than lean would give them the tafle of Gariick.. fine and mixed with the Meat . de 'Plufieurs Fafons. mix it well with fHOP the Meat. fry therfl i E feven or eight middling Onions. then drain your Wine. or more If you you would make your fat Saulages. either boiled. and fire. they quite donej take them off the and add chopped Shallots. with thin flices of Bacon. Salt and fine Spices. before for any other purpofe. Saucijfes de Champagne* Saufages with Champaign Wine. Parfley Onions muft be fried till almoft done before mixing . and S LIC in Lard over a flow are until fire. and muft Meat.i 60 The PROFESSED COOK. and make your Saufages as before . cut the Fat into dice. as large as the Pan . Timbale de Boudin. and let it marinate about ten or twelve hours . upon this a bit at top. and boil as in all other directions. hang them in the chimney for two days. and feafon with Salt and fine Spices. and three half pints of Hog's Blood. garnifh the bottom of your Mould. or Stew-pan. Saucljj'es Saufages of different Sorts. fuch as have been ufed Meat. ^\F whatever tafte always have full as much.

when and add two chopped Anchopounded Annifeed. and M . with a glafs of white Wine and Broth.*fbe PROFESSED COOK. fimmer flowly until the Onions are done. little Onions in Butter . and tie them up in bits of Cowl . Broiled Saufages. fkim the Fat clean off. take out the faggot. when done. a . and reduce to the confidence of a Sauce : Serve upon the Saufages. and put in it what quantity of Saufages you pleafe . Saufages. and rafped well together to make a Farce . Lard mix all and garnim them round with the Forced-meat. Shallots. a dozen of fmall Onions in Butter. fkim the Fat. with two glafles of white wine. Saufages. and one or two fpoonfuls of Oil . a clove of Garlick. Saucijjes d la Sainte Meneboult. with and Salt. add a pounded Anchovy. "CRY Saucijjes d la Saint Cloud. garnilh the Dilh with fried Bread. add a little DUT Cullis. with a fagof Parfley. reduce to the confidence of a Sauce. it 161 It when you judge to be done enough. Bafil. then peel the Guts off. and two Cloves . a few fmall Capers. limmer them flowly . A little before' ferving. drain the Saufages. vies. Thyme. Pepper Saucijjes d la Mariniere. as many Saufages into a Stew-pan as you think proper. the Sailor's Falhion. Pepper. half a dozen pRY done them let fliced cool. and pour over it a Cullis Sauce. gently upon the Difli. and a drop of Vinegar. got Laurel. add a little Flour and a pint of red Wine . dip them in melted Butter. wipe the Fat. turn over take 6ffthe Bacon. Saint Cloud Fafhion. make it boil. boil the Saufages about a quarter of an hour.

then roll them in rafped Parmefan Cheefe . -. Catching to the Dim. then lay in a bit of the fried Bread and a Saufage. Saufages au Gratin. Saufages with fweet Herbs. feafon it with Pepper and Salt. add a glafs of white Wine. with two Cloves. colour the top of the Saufages with the falamander. and one clove of. one Onion fliced. Laurel. Sancijjes an Gratin. and ferve upon the Saufages. and dip them in Butter mixed with Muftard. chopped Mufhrooms and Shallots . a Stew-pan with a few flices of Fillet of Veal and Ham. garnifh the bottom of the Difh you intend to ferve with a little Cullis and Bread Crumbs . then put in your Saufages. Sauctffcs aux Fines Herbes. Garlick when done.1 62 Ttoe PROFESSED COOK. put them into the oven for about half an hour to take a good colour. and drew them with Bread Crumbs . Laurel. Thyme. green Shallots. leave it on the fire until it forms a Gratin . and add a little Cullis fkim the Fat very clean. Thyme. viz. and fo on till you have done . add a Lemon Squeeze. Saucijfn . and to bake the Cowl Serve upon a Cullis Sauce with : a Lemon Squeeze. two. a faggot of Parfley. put it on afhes fire. fhort thick Saufages in a little white Wine. fprig of Fennel. and mix a little Parmefan with it . peel the Guts off. and foak them about half an hour . and . with two cloves of C* ARNISH Garlick. Cloves. fift the Sauce in a fieve. take out the Garlick and faggot. a little. and boil on a flow fire about half an hour . T5OIL ferve upon them a good clear Cullis. have as many bits of fried Bread as Saufages. and as long .

and wipe them well before you broil them. or with any Sorts of Porridge. Bafil. mix all together. A CCORDING to the length and bignefs you would have them. with ftewed Turneps. and fo on. (not too full. Laurel. two cloves of Garlick. green Shallots. M 2 Andouilles . Being boiled with a glafs of Wine and Broth. You may alfo hang them and they will keep a long time. Thyme. when done. then cut frefh Pork and fome of the Lard and Fat Guts into Fillets . give it a boil to ikim the Fat. three Spice Cloves. Saufages as Ragout. Andouilles de Cockon. then Saufages. putting a glafs of white Wine into a fmall Brazing-pan. cover it over with thin flices of Lard. flop the Pan very clofe. Stifled. and when they are very clean. Laulet rel. and fine Spices. cut the large Guts in proportion. for fear they fhould burft. and fimmer on a When done. The laft is called a Saucijjes en p R : r Eftoufade . and ferve upon the Saufages and Truffles. to fmoke.163 Ragout ou Puree. then iliced Truffles. The fame of any other Diihes after the fame manner. or any other forts of Garden Greens . feafoned with a little pounded Annifeed. and Pepper. Cabbages. and fill the Guts . Thyme. or large Saufages. and Bafil . Salt. Salt and boil them with half Water and Milk. add a little Cullis and very flow fire Confommee. a clove of Garlick. viz. put them in a veflel juft of their length. you may ferve them with what Sauce you think proper . marinate them five or fix hours in a glafs of white Wine. and a faggot of fweet Herbs. them cool in their Broth. alfo with Peas or Lentil Porridge. O K and Veal Saufages may be drefled in many different ways. You may braze them with Truffles. a frggot of Pariley. and a little of the Lard . Pork Chitterlings.) when well tied at both ends.

1 64 7/fo PROFESSED COOK. fliced Carrots and Inftead ot Parfneps . three or four fpoonfuls of good Cream. the Beef's Palates. a Calf's or Lamb's Chaudron. Thyme. adding diced Onions firft fried in Lard or Butter. Salt. Beef's Guts well cleaned as the former. JL . let them cool in their Liquor. Cow's Udder and Pickled Pork. Chaudron and fome Udder about a an hour. Chitterlings in the / Rouen Fafliion. 'T'AKE Veal Chitterlings. and four Yolks of Eggs . Andouilles de Bceuf* Beef Chitterlings. fine Spices. and' foak them in the fame manner . you may ufe the Tongue. and a few fliced Onions . both firfl boiled till three parts doire . three or four raw Yolks of Eggs. Baiil. and then cut them into Fillets quarter of with a pound of Pickled Pork . and fome Pork Flee. Laurel. Andouilles de Veau. and boil them about half an hour in fat Broth. finilh thefe as all the former- Andouilles de Rouen. and cut them into fmall pieces feafon them with a little pounded Annifeed. cut into Fillets Beef Palates and Tripes. . and fine Spices . let them got cool in the Liquor in which they are boiled. Salt. then fill the Guts. mix alt thefe together. with half a pint 'of white Wine. and fine boil them in Milk and fat Broth. with a fagSpices fweet of Herbs. T AKE 1 Andouilks . mix all together. Salt. a faggot as the former. alfo cut into fmall pieces. and a Calf's OCALD add a few chopped Shallots.

. then fift it in a fievc. fliced Onions in Butter till they are half done firft . and put to a handful of Bread Crumbs . and Pepper and drefs them as all others. Chitterlings made of Game. Salt. Bafil. quite thick with a piece of frefh Pork. and roll them in Bread Crumbs to broil. a Bay Leaf. and mix all together with the Onions. Laurel. You may make fine chopped Shallots. 1 65 Chitterling Engliih Falhion. dip them in the Fat of their boiling. Parfley. over a ilow fire. finim as all the former. Thyme.. fix Yolks of raw Eggs. green Shallots. la BccbameL White Chitterlings. and fine Spices with half a pint of white Wine. about a quarter of an hour. ''TAKE In the Flefh of a good kept Rabbit. Thyme. cut alfo fome Pickled Pork. and Breaft of Fowl. with a clove of Garlick.PROFESSED COOK. reduce it. Salt. Andoullles de Glbler. and fine Spices . to half . boiled. Andomlles a PAngloife. and fome of the Lard . Parfley. and Powder them as all the reft. . M 3 Andoullles . by it 'boiling. mix all together. and diced Onions half fried all . When you want to ufe them. them in half Milk and Water. Bafil. a little boil them in fat Broth. fmall bits . cut Calves Ears and into Lambs Chaudrons. fimmer it till it becomes Cut a Calf's Chaudron into fmall Fillets. and a faggot .. Salt. frefti Lard. frem Lard. a Calf s Chaudron. adding a few chopped Shallots. . with a faggot. add half a pint of Milk . Lard or Butter Spices. Bafil finifh ihe fame with any forts of Andouilks a Game. a flice of : COAK Ham add boil Salt. and a bit of Butter . adding Salt and of Nutmeg.

ufe what forts of Fifh you pleafe. tie them faft with packthread. cut in dice . Pepper.The PROFESSED COOK. add chopped Parfley. Parfley. and Spices . put them upon the Difh you intend to ufe. Thyme. and put them into a Stew-pan with thin ilices of BaJ HOP con. Salt. fieve $ . a clove of Garlick. with a faggot of Let them cool in fvveet Herbs. and Pepper their and ferve broiled. green Shala clove of Garlick. rather thick. fift it in a fieve. cut the Skin of an Eel into lengths of five or fix inches. Andoullkttes de Veau au Parme/an. cut as much Hog's Lard into dice. and Laurel. roll up this Forced-meat in thin flices of Veal. Thyme and Laurel. green Shallots. when you judge they untie them. when done. with two fliced Onions. Andovllles de PoiJJbn. green Shallots. and cut off all the Flefh . and a glafs of white Wine . Pepper and Salt. Chitterlings of Veal or Pork. pound the Bones. and boil them in red Wine. and fill them as you do Guts . and boil them with Savoys cut in quarters (firft fcalded and tied) in good Broth. and mix them together . and ferve upon them a good Cullis Sauce. a little Nutmeg. add fix or eight Yolks of raw Eggs. Small Chitterlings with Parmefan Cheefe. and five Yolks oi" raw Eggs . with a faggot of Parfley. two lots. until it is reduced to half. boil them in Broth and red Wine. Salt. and mix the Fifh-meat with it. and fift the Sauce in a are done enough. them Liquor . : ''PAKE Andomlles a la Flamande. Cloves. Chitterlings Flemifh Fafhion. Salt. fome Fillet qf Veal coarfly. Chitterlings of Fifh. 'T'AKE drain the Chitterlings and Cabbages . an Eel's Skin inftead of Guts.

a foot long. chop about three pounds of frefh Pork with a great deal of fat Meat. a Lard cut .The PROFESSED COOK. which fatten between the tridge. three Cloves. add a little Cullis to make a Liaifon. after foaking. Salt and Pepper. Shallots. Salt. the Fleih of a long-kept Par- *"PAKE pound of Leg of Mutton. put all together in a Tureen. and always cold. four fmall Boards. four Boards . a faggot of f. and fine Spices and pnt them into a Cowl. Made fquare between Boards. let it marinate about four-and-twenty hours. Sanfages racktied. M 4 . A thick Ihort Saufage made of Wild Boar Meat. to the quantity you would make. adding a little Saltpetre to redden the Meat . yon may braze them about n hour . viz. and bafte them with the remainder of the Sauce . then the Chitterlings upon thefe. SauciJJbns au Brodequin. with a little Muikado Wine . 167 fieve . and Laurel . When you ufe them.vcet Herbs. with Salt. with rafped Parmefan. and a few Spices. put half of it in the Diih you intend to ufe. Thyme. hang them in the ACCORDING chimney. take the Ingredients in the following proportion . and reduce it till it becomes pretty thick . fimmer fome time over a ilow fire. then fill the Guts. Eggs. boil it with white Wine and Broth. a quarter of a pound of PiftachioNuts. five raw mix all well together. a pound of Hog's in dice. and colour the upper part with a Salamander or a Brazing- pan cover : Serve with a ftiort Sauce. one ounce of Salt. and let them foak in a little Wine. until they are quite dry. by which you may form your Saufages . and fome more Parmefan over them . though moft people eat them as fmoaked. to one pound of Meat add half a pound of Hog's Lard. Saucijjbns de Sangller. and three inches broad. half a pound of Truffles cut in dice.

they are pretty frelh. Balm. with two Lemons flicecl and peeled. a large faggot of Parfley. manner . and fift the Brine clear . Thyme. rv:b them for fome time with Lees of Wine and Vinegar. green Shallots. and Water.i68 The PROFESSED COOK. Laurel. green Shallots. very good either hot or cold. Jambon en Gelee. A as CCORDING to make. a clove of Garlick. Any kind of Hams be fame drefled the may way. with Laurel. then put in the Hams to foak for about a fortnight. in fo that it may be pretty frefh. Brine. after which time drain them. and ilrew them with Allies. and roll them in Paper. and hang them to dry. and Laurel . upon flices of Veal Fillet. The Method of making Hams. Ham COAK boil the it Ham. If you would keep them long. Thyme. then take up the Skin. finiih with roafting. and Bafil . de falre les Jambons. one of Garlick. Winter Savory. and a Knuckle of Veal at top . put it into a Brazing-pan much of its own bignefs. reduce the Broth until . Thyme. in Jelly. boil them to half without foaking . then fqueeze them well. They eat bailing now and then with a little Brandy. and Bafil . HEN Weflphalia Hams. fuch into a Hams Tub Marjoram. boil it in two Bottles of white Wine and Broth. to eat cold. when half done. with a liquid of half Lees of : Let all thefe Herbs infufe for Wine and half two days. firft buttered . Juniper Berries. Thyme. let it cool in the Liquor. put YOU have to the quantity of after this or a more lefs. and Salt- Water petre. fix of Spices. Bafil. prepare all forts of fweet Herbs. Jambon de Mayence. Laurel. a good deal of Salt.

a little Parfley finely chopped. and Laurel Leaves . until let it it is fit 169 to make cool. a few Cloves. DARE much old. it with the Ham. COAK a Ham according to your judgment in pare into a Brazing-pan of its . Jambon a la Braife. if frefh. foak the frefher for roafting. otherwife it will look thick and difagreeable. and bafte it with the Wine while roafting When done. with Water. fo it be boiling. then add a glafs of Brandy. boil a faggot. Roafled Ham. Ham drefied the common Way. finifh boiling in If to ferve hot. care no kept. take up the Skin. you may finifh it as the former . large . foak rufty part is left . Brazed Ham. reduce it to the Confidence of a Sauce. taking. Jambon au NatureL . pare. it will be better to leave the Skin on. and a pint of red the fame manner. and itrew it over with Bread Crumbs. you need and round not. and ferve a Jelly. regard it to its faltnefs it as the former. . T F long it fome time . as moft others are done. Thyme. Wine . tie it up with packthread. give it cocold. or with a falamander. but as it ftiould it mnft foak longer if of white a bottle with hours four-and-twenty as for : Ham Wine. Jambon Roti. on a flow fire about five hours.it underneath. This Jelly fnould be clarified with Whites of Eggs. and put own a bignefs. If to keep lour in the oven.PROFESSED COOK. and ferve it with the Ham. and a few bits of Butter. and having fkimmed the Dripping with which it was bafted. with Broth. put it in a Brazing-pan much of its own bignefs. fldm it well and fift it .

of Bread of what bignefs youy pleafe. a clear Sauce of Veal with a little Gravy. braze it ilowly. ferve under. put a little Cullis into the fame Stewpan. Laurel. when half done. Roties de Jambon* Toafted Bread and Ham with Eggs. and ferve bits 'TPOAST fry them in Butter upon the Toaft. two cloves of Garlick.170 large faggot. of a good colour . a few iliced Onions. make the Herbs ilicklj to them as much as poffible. and Parfneps. and marinate them about an hour *TpAKE chopped Pariley. beat them flat with the handle of a knife. take as many flices of Ham. and Salt. fkim the Fat clear off. and a pint of Wine . broil them over a flow fire. and ftrew them over with IJread Crumbs . and add a little Broth and Vinegar . and bafte ' in a little Oil. Fillets. turning them often . and when finished take up the Skin : Serve with what ftewed Greens you think proper. with "with Oil or Butter. Thyme. Pepper. or any forts of ftewed Greens. 'The PROFESSED COOK. Verjuice. but no Salt . viz. Favourite . Cotektttt . boil a moment. add a glafs of Brandy. Mulhrooms. if you would ferve it with poached Eggs. cut them into fmall bits. four Bay Leaves. then lay them upon the Bread . Frefh Pork the fmall Fillets found in the infide of the Loins. or a Lemon Squeeze . or with a relifhing Sauce. Carrots. green Shallots. Filets de Pore Frais. and foak them over a flow fire in Butter till they are done. fix of Spices. give it a boiling. The Ham is prepared the fame. or with any other Sauce. which are called Filets Mignons.

then fait them with common Salt and Saltpetre.*Tbe PROFESSED COOK. a Neck of Pork which hag been kept fome time. fluff them into Hog's Guts or Beef's. and put them clofe in a Pan with. N. and hang them in the chimney to dry : you want to ufe them. Juniper Berries. Frefli Pork Stakes. as thofe have which are imported from Germany or Italy . B. cover the Salting-pan clofe. in every refpect. cut the Roots off. AKE what quantity of Tongues you think pro- per. place for about ten days . Jay a weight upon them to prefs them tight. The Juniper-tree is much ufed abroad for this purpofe. Porker's '"p Tongues fluffed. a few Cloves. . Thyme. &c. The Coal Fire will not give that flavour to any of thofe dried Saufages or Cervelats. Laurel. and in as many different ways . as Veal /^ * UT Cutlets. Coriander. and let them remain in a cool chopped Pariley. Lcwgues Fourees de Pore. you may drefs them in the fame manner. boil them in half Water and Wine. tie them up clofe. will come very near to them. Cotelettes 171 de Pore Frais. then take the Tongues out of the Seafoning. but whoever would make a trial here in any out-houfe with Saw-duft and fweet Herbs dried. &c. Shallots. ferving them with any forts of flewed Greens or Sauces. Bafil. and pare the Stakes properly . with a faggot of fweet Herbs. and fliced Onions : Let them cool in their When Liquor. and fcald them juft enough to peel . a fmall quantity of each .

a faggot of Parfley. fliced and peeled. adding a little Butter rolled in Flour. chopped Mufh* The Name of the Inventor. with two fpoonfuls : of Oil. fcald them in hot Water. Tele d'Aigneau a la Plucke *uerte. upon thin flices of JLard. a clove of Garlick. faggot of fweet Herbs. TpREPARE one or two Lamb's Heads as the preceding . Tete (TAigneau a la * Mordienne* Lamb's Head. and ferve upon the Heads. lift the Broth. good in all feafons. Salt. with half a Lemon. is of more ufe than the Hind one in the Fore-quarter in T AMB refource in Cookery. green Shallots. one clove of Garlick. then put them into a Stewpan much of their own bigncfs. and reduce it to the confiftence of a Sauce. rooms.172 fhe PROFESSED COOK. and make a Sauce after this manner Simmer a flice of Ham. a . and whole Pepper . where variety' of difhes The It ought to be fat and very white. f'UT the Chops of one or two Lamb's Heads to the Eyes . a la Mordienne. and a middling quantity of Parfley chopped fine : Make a Liaifon. when boiled enough. two Cloves. LAMB. and Broth . fcald them well. a little Bafil. . are required. arid it of great may be ufed in many different ways. a little Broth and white Wine. and give them a boil in a fecond then put them into a Stew-pan upon thin flices of Lard. fimmer on a flow fire. De VA I Of England is G NEA U. as every part of number of difties. Lamb's Head with a pale Green Sauce.

then Broth. Salt. or Mulhrooms . and cut fome . which you cover over with the Brains . if in feafon. or Lemon Slices. or Le. A LWAY S boil fcald the in them Heads very clean firft . You may alfo ferve them with a Spanilh or Italian : Sauce. P fome Mnfhrooms. take out the fkim the Sauce. two Cloves. when this is done. a glafs of white Wine. and ferve with a Sauce made with one or two fpoonfuls of Verjuice. flam the Heads. a little Cullis. cut the Tongues into dice. with Verjuice-Grapes. Confommee. and melted Butter . or with a falamander. fete d'Aigmau de plujleurs Faxons. which mix with the Sauce . and Laurel .tte PROFESSED COOK. chopped Parfley. /^ HO Lamb's Head. a faggot of fweec Herbs. fat Livers put thefe into a Stew-pan with a little Cullis. in the oven. and a bit of Butter . and Pepper. fift and Head. open the Brains. Pepper and Salt. a faggot of fweet Herbs. a of Butter and Flour. Truffles. a very little Bafil. and inflead thereof. and ferve upon the faggot.. 173 rooms. Pontiff Sauce. Lamb's Head in different Manners. . take one or two Heads three parts boiled. Bread Crumbs. and ferve under them a Sauce av Pontife. Pepper and Salt. when done. (which you will find in Sauce Articles) or with any other you think proper. and a little Nutmeg Make a Liaifon and ferve upon the Heads. take into dice out the Brains. and a glafs of white Wine . one chopped Shallot. and bafle them over with a of the Sauce. which you little give them colour will find in Sauce Articles. Thyme. put in the beforementioned Ragout. mon bit in proportion. fete (TAlgneau au Pontife. reduce to the confiftence of a Sauce.

and Salt. all its Appurtenances. Fafhion. and ferve upon the Brains. Liver. diced Onions. make a Liaifon without boiling. with only fharp Sauce in a boat. one clove of Garlick. cut into pieces. with a few : and fift it. Heart. a pat of Butter. Pepper and Salt. and two of Spices . and all the reft round. ter feveral times . T>RAZE of Eggs. two Yolks ferve fcalded Parfley chopped. Parfley. fete d'A'tgneau a la Conde. Water. and Nutmeg . and two Yolks of roll this Farce in the Shoulders. and Chitterling. Pepper and Salt. made with a few chopped Shallots. with T in different SSU is the Head. coarfe Pepper. Lamb's Head. a glafs of Wine. with a little Broth. with the Pickled You may Pork . chop fome Truffles or Mufhrooms. which mix together with fcraped Lard. Lamb's Head Conde Fafhion. Salt. Pepper. and with a Sauce made with Verjuice. Shallots. Manners. and fat Livers. you may alfo add bits of Pickled Pork When done. alfo ferve this in a plain way. and braze Eggs . ferve with what Sauce you pleafe. I/fit d'A'igneau de plujieurs Fa$ons. one or two Heads in a white Braze.The PROFESSED COOK. and white Vinegar . which muft be all very well fcalded in boiling Wa- then boiled all together in Broth or dices of Lard. a faggot of fweet Herbs. a little Broth. a faggot . to the Handle-bone . warm it. all Shoulder of Lamb Dauphin T>ONE one or two Shoulders of Lamb. Epauk Aigneau a la Daupkme. 'a little Cullis. infufe this about an hour or two . a few dices of Lard. It may d* alfo be dreffed as a Chicken Fricaffee. put the Head in the middle. them in a Pan much of their own bignefs.

and fry them in "DONE . . Chibol. preparation and roaft it. roll them round and Fatten them very well. bailing with Butter. and boil them in good Broth with a faggot. fill them with Forced -meat of roafted Fowls. to hinder the Farce from getting out . when done. two fpoonfuls of Cream. Pepper and Salt . and half a pint of Lamb's Blood fimmer over the thick fire without put boiling until it becomes pretty this roll it up in Cowl. . into the Lamb. Sauce Articles. Lamb Neighbour Falhion. : Quartter d'Aigneau en Crepine. Parfley. and make a Farce after this manner : Cut three middling Onions into dice. and reduce it to a Glaze. or any other forts of Garden Greens. which you . lard all the upper parts with middling larding bits. Epauk d'Algneau a Shoulder of la Voifme. when done.I The PROFESSED COOK. Salt. which are much the fame) mixed with Yolks of Eggs . chopped Parfley. . Bread Crumbs foaked in Cream. find in will under it a Sauce an Canard. Quarter of Lamb in Cowl. one or two Shoulders of Lamb as the former. (or green Shallots. or a thin Batter and and ferve Bread Crumbs give it colour in the oven. and fine Spices a fmall quantity. to put over the upper part with a light brulh Serve with what Sauce you pleafe. Powder of Bafil. four Yolks of Eggs. upon Hewed Spinach. pREPARE Pepper and Salt. Lard when almoft done. add a few chopped Shallots. 175- ferve got of fweet Herb's. a Fore-quarter of Lamb without cutting the Skin. fift^the Sauce in a lawn fieve. Calf's Udder.

and then cover it all over with a Farce made of fix hard Yolks of Eggs. it OLL a bit of ment with Butter in Flour. with a bottle of white Wine. and ferve under the Meat. and Pepper and Salt. Explanation Direction for Mutton. and Nutmeg . Shallots. and pour this Sauce between. fcarify the Flefh under Cut Truffles. and fat Livers into Onions. and fift part of the Sauce . take up the Shoulder. and a few flices of Bacon When done. Pickled Pork. and Fillets of Anchovies. chopped Parfley. reduce it pretty thick.) fee the in the T T is to be cut the . in the fame manner as many do with Seville people Oranges. Salt and Pepper. a clove of Garlick. families. take out the Lard and faggot. fliced and put the firfl preparation into it properly diversified. : little Culiis to make a Liaiibn . % Rot de Elf d'Algneau au Monarque. Pepper and Salt. little green Thyme. and fatten it well . draw the Skin over. take up the Skin of the Lamb cleanly . the glafs Lamb being roafted. two or three of Spices. and boil a mo- a few Bread Crumbs. boil it in Broth.176 The PROFESSED COOK. and fcraped Lard . ice the upper part with a Glaze made of Veal Culiis. a of white Wine. add a in feveral places. Salt. although unufual all in England I (hall follow the Author's direction as near as poffible. a . fame way. fuch as for Fricandeaux. Quartie? d'Aigneau aux Fines Herbes. as it may be done in though at prefent confined to few. with a faggot of fweet Herbs. ' Quarter of T) Lamb with fweet Herbs. adding feafoned with Pepper. chopped Shallots. flices. a few Shallots. (For Rot de Elf d'Aigneau. Parfley. and Broth in proportion .

*The

PROFESSED COOK.
la

177
,

Quartier d'Aigneau a

Reine.

Quarter of

Lamb

with white Sauce,

Lamb, roaft the Shoulder, Breaft into Cutlets, which ard with Truffles, and give a few turns in a Stew-pan
and cut the

a Fore-quarter of

Neck and

with good frelh Lard, chopped Shallots, Pepper and Salt ; garnilh them with Bread Crumbs, and broil flowly, balling now and then with Lard or Butter : Make a Sauce a la Reine ; mince the Shoulder and mix it with the Sauce, polir it into the I)ifh, and place the
Cutlets

upon

it,

or round

it,

as

you

pleafe.

Quartler d'Aig'/ican en SauciJJbns*

Quarter of

Lamb
of

as thick Saufages or Chitterlings*

"DONE
out,
it

a

Leg

Lamb, and

cut above half the
;

Meat
mince

which fimmer

in Butter a little while

with Calf's Udder, fcraped Lard, Bread Crumbs foaked in Cream, chopped Parfley, green Shallots, a

few Truffles, or Mulhrooms, Salt, and fine Spices ; put this Farce into the remainder of the Leg, and roll it up like a ftiort thick Saufage ; tie it up in a Linen Cloth very tight ; boil it in Broth, with half a pint of white Wine, a faggot> and a few Onions and Carrots
fliced

'done, ferve with what Sauce you pleafe, or with any lorts of ftewed Greens, or green Peas.,
:

When

Afparagus, &c.
Carre d'Aigneau a
la Belle-vue.

Neck

of

Lamb,

well -looking, agreeable, from the Sauce.

two Necks of Lamb handfomely, fcarify the Fillets, and fill them up with chopped Truffles, &c. pickled Cucumbers, bits of Carrots, Beet-roots, feafoned with Pepper and Salt, fine Spices, and a little Powder of Bafil ; prefs the Ribs of the Necks
clofe to

DARE

each other, and cover them over with

ilices

of

N

Fillet

^s

178
Fillet of

Ihe
Veal
;

PROFESSED COOK.
them up
in a fine

tie

Linen Cloth, and

put them

into a Brazing-pan much of their own bignefs, with a little Cullis, a glals of white Wine, a faggot, green Shallots, and half a clove of Garlick; fimmer

over a very flow fire about four or five hours ; then take off the Cloth and Veal, fkim and fift the Sauce, reduce it to a good confidence to ferve upon the Meat. You may add a Lemon Squeeze, if the Wine does not make it reliihing enough ; or ferve with the Sauce, a la Belle-vile. See Sauces.
Cotelettes

d'Aigneau a

la

*

Provenfale.

Lamb
f^

Stakes, Provence Fafhion.

Neck or Loin of Lamb into Stakes, pare and marinate them in good Oil, Powder of them, Bafil, chopped Muihrooms, Parfley, Chibol, Pepper and Salt then roll them in Bread Crumbs, to broil of a fine colour Serve upon a Sauce made after the manner Put a glafs of white Wine into a following
a
;
: :

UT

Saucepan, with as
rolled in Flour, a

Bread, chopped Shallots, Parfley, Chibol, Pepper and Salt ; reduce it to a Sauce confidence, and when ready to ferve, add a few bits' of Orange, and a reliihing quantity of the
Juice.
*

few

much good Cullis, fine Crumbs of

a bit of Butter

See different Difhes under this Appellation.

Cotelettes

d A'igneau
1

en ElgArure.

Lamb
the pREPARE have been

Stakes diverfified.

Stakes as the laft, and the longer they kept the better ; marinate half of them in melted Lard, chopped Parfley, Chibol, Pepper and Salt, and roll thefe in Bread Crumbs; the other Stakes muft only be dipped in melted Lard ; broil them together, and ferve them intermixed, with what Sauce you pleafe in a Boat. Thefe Stakes are alfo ferved with

PROFESSED COOK.
with the Shoulder,
ing
aififted

179

firft roafted, and then minced, beby a Sauce prepared with a few bits of Ham, a middling quantity of Butter, chopped Parfley, a couple of Shallots, two Cloves, and one Laurel Leaf; let thefe catch a little on the fire, then add a proper quantity of good Cullis and Broth, Pepper and Salt ; boil flowly, and reduce the Liquid pretty much, then add about half a pint of Cream ; boil a moment to thicken it, and fift it through a iieve ; put the minced Meat to warm together without boiling: Serve that in the middle of the Dial, and place the Stakes

round, intermixed with fried Bread.
Queues tf Aigneau au SolelL

Lamb's Rumps

fried, (au Soleil) viz. of a bright

Colour.

"DOI L
Shallots,

the

Rumps
Salt,

in Broth,

with a glafs of Wine,

Pepper and

a faggot of fweet Herbs, green

three Cloves, Thyme, and Laurel ; when done, let them drain, and make a light Batter, with Flour, a fpoonful of Oil, Salt, and white Wine ; fry them of a good Colour, and ferve with fried Parfley. You may alfo ferve them with any Sauce you pleafe ; when brazed in the above manner, a reliihing Sauce
is

beft.

Du
IT ID

Chevreau ou Cabrit.

Of

Kid.

is good eating when it is but three or four months old, becaufe then its Flefti is delicate and tender; but it is not ufed after it has done lucking. To be good, it ought to be fat and white. It is drefled in the fame manner as Lamb.

N

2

1

8o

foe

PROFESSED COOK.
P autres.

Des

GroJJes Entrees, en Terrine
large,

Of

Firft-courfe Difhes, Tureens, and others.

Ouilk de

diffcrentes

Olio, or Tureen in different Manners.

"DOIL

Leg of Mutton,

in a Broth-pot, a Fowl, a Partridge, a fmall five on fix pounds of large flices

of Beef, and a Knuckle of Veal ; foak all thefe together without Broth for fome time, turning the Meat to give it a brown colour as for Gravies ; then add fmall Broth or boiling Water, and let it boil flowly about fix or feven hours ; when it has boiled about an hour, add all forts of Roots, as done in Soup Broth, and a Minionette, as directed in Meagre Broth (pag. 12.) This Broth ought to be of a fine brown clear colour. It ferves for all forts of Tureens, which are only diilinguifhed by the different forts of Roots or Greens with

and alfo for Craw-fiih, or ; Crufls or toafted Bread a long while \vith fome of this Broth, then put it into the Tureen, and garnifh it with any forts of Garden Stuff. All kinds of Soups may be ferved in Tureens, with or
Rice.

which they are ferved

Simmer

without Meat.
Garbure.

A
r

Tureen with
bit of

different Sorts

of Meat.

a good pAKE with two
until
it

little,

Ham, flices of Lard and Beef, of a Goofe ; let the Meat catch a Legs has taken colour; then add Brorh, three

or four Onions, Carrots, Celery, and a green Cabbage, firit fcalded in boiling Water ; boil it on a flow fire till the Meat is done ; garnifli the bottom of your Difh with

The
\vith
faid

PROFESSED COOK.

iSi

flices of Bread, and foak" it with fome of the Broth until it catches ; put upon it the Ham and the Legs of the Goofe ; add Broth fufficient only to keep it of a thick fubftance.

errme

a

la

Flamande.

Tureen Flemifh Falhion.

CCALD
;

half a dozen of

Turkey

Pinions, four Sheeps
:

Rumps, and half a pound or more of Pickled Pork then tie up each fort together Scald alfo a good Savoy cut in quarters and tied ; put all together
into a

Pan with good Broth,
Shallots,
;

a faggot of fweet Herbs,

Parfley, green Salt ; boil (lowly
in the

three

when done,
c

Cloves, Pepper and drain the Meat, put it.
it,

Tureen, and ferve a good Cullis Sauce with
Terrine a I'Angloife.

Tureen Englifh Fafhion.
good Lentil Cullis, as dire&ed in Cullis and boil a quarter of a pound of Rice in good Broth ; take Sheeps or Beeves Rumps, and bits of Pickled Pork, well brazed and cut in pieces, with two or three Pigeons cut in quarters ; put in the bottom of your Tureen fome of the Rice, then part of the Meat, then Lentil Cullis, and fo continue; the lall to be Lentils ; fry fome Bread Crumbs, and garnifh .the Top therewith ; put it into a foaking oven
a
Articles,
for half

VfAKE

an hour.

You may

ufe any forts of brazed

Meat

in the

fame manner.
Terri/te de ce que

Ton veut.

'T'AKE
of

Tureen of what you pleafe. any forts of Butcher's Meat, fuch

as

Tongues,

Rumps, Brifket, Sheeps Rumps, or pieces Neck and Leg ; braze all thefe with flices of Lard,
Beeves

three a faggot of fweet Herbs, one clove of Garlick, of Spices, Thyme, Laurel, Pepper and Salt, and a

N

little

1

82
Broth

The
;

PROFESSED COOK.

the Meat is done, wipe the Fat the Tureen with what Ragout you If you would pleafe, or Cullis Sauce, or any other: ufe the Broth of the Meat, take care not to put in too much Salt ; Ikim the Fat, fift it, and add a
little

When

off,

drefs

it

in

little

Cullis.
Terrine de SecaJJes.

Tureen of Woodcocks.
a Stew-pan with flices of Fillet of Veal, and Ham ; trufs the Woodcocks whole, and give them a few turns in Butter, then put them along with the Veal and Ham, covered over with thin flices of Bacon ; add Broth, half a pint of white Wine, Pepper and Salt, two Onions and other Roots diced, and

f^ ARNISH

a faggot of fweet Herbs ; when done, put them in the Tureen, free from Fat Serve upon them a good of fat Livers, Mufhrooms, &c. Sweet-breads, Ragout &c. which you will find in the Ragout Articles.
:

I'errlne de

Perdnx.

A

Tureen of Partridges. Partridge Tureen may be differently prepared

;

as

with Cabbages, Lentil Cullis, or Sweet-bread Ragout like the laft. Take what quantity of Partridges you pleafe, trufs them as for boiling, and lard the Breafts of fome to pleafe different taftes If you would drefs the Difh with cut a large one into Cabbages, quarters, fcald it firft, then put it to boil with the Partridges, or rather to flew, with about half a pound of Pickled Pork, Broth, a faggot, Pepper, a little
:

Salt,

three Cloves

according as the Pork will admit, and two or when done, drain the Partridges and ;
:

Cabbage; put the Birds into the Tureen, the Cabbage round or between, and the Pickled Pork upon them Serve with a good Veal Cullis Sauce. If you would have
'

have

it it

make

with Lentil Cullis, you wiH find the way to
in the Cullis Articles.

Terrlnes de Queues de Mouton, Ailerons, au Coulis de Afaron. Ragout

&

&

Tureen of Sheeps Rumps and Poultry-Pinions, with Chefnut Cullis arid Ragout. CCALD fix Sheeps Rumps, and as many Pinions as you pleafe ; put the Rumps into a final! Pan upon
a few dices of Bacon, with a faggot, half a clove of Garlick, two of Spices, a little Thyme and Bafil, half

a Bay Leaf, a
little

little

Salt

and Pepper, a
;

Broth, a glafs of white Wine, a flice of Ham, and a few
boil

whole Mufhrooms

on a flow

fire

;

when

the

Rumps
let

are half done, put the Pinions to them,
:

and

Take as many Cheihuts as think and roaft them enough to peel both you proper, hufks ; take the beft to boil tender in Broth, and pound the others to make a Cullis, with fome of the Broth of the firft preparation ; fift the Cullis in a Stamine, and add a little Veal Cullis ; put the Rumps into the bottom of the Tureen, the Fat being well wiped off, the Pinions upon them, then the Chefnuts
them fimmer gently
whole, and
laftly

the Cullis.
Terrine de Tolailks.

Tureen of
*"T

Poulteries.

Fowls, Chickens, Turkeys, or Pigeons, which YOU pleafe, or feveral forts together; if Fowls and Turkeys, cut them in quarters; if Chickens and Pigeons, trufs them whole as for boiling, with the

AK E

them Larding-bacon, and Ham intermixed, and braze in a well-lealbned Braze Serve with any ftewed Greens or Roots, which yon pleafe, or with a Ragout of Sweetbreads Or you may ferve them with any kind of Sauce, leaving out the Ragout and Greens.
: :

Legs

iii

the infide

;

lard

them with

large pieces of

N

4

ferrinc

1
/

84

be

PROFESSED COOK.
'

Terrine au Monarque.

Kingly Tureen.
the bottom of a Brazing-pan with flices of Fillet of Veal and ; upon this place a Neck of Mutton larded, with Pickled Pork cut into

f* ARNISH

Ham

pretty large bits, two whole Pigeons trufled for boiling, fix Quails, and a couple of Partridges of a good Fume; feafon with Salt, whole Pepper, and Powder

of

Bafil,

and cover

all

with

flices

of Lard and Veal

;

put in a little Broth, a fmall glafs of Brandy, and flop the fleam with a Pafte made with Vinegar ; fimmer on
a flow
fire,

or in the oven, about four or five hours

:

Ragout with chopped Truffles, Sweet-breads, Cock's Combs, a bit of Butter, Broth and Cullis, and The Meat being done, reduce the Sauce pretty thick fift the Broth, and mix it it into the Tureen put
a
:

Make

;

with the Ragout, taking care

it is

not too Salt

;

give

them

a boil together, and ferve

upon the Meat

in the

Tureen,
Terrine de Lapreaux.

Tureen of Rabbits.
two Rabbits into great pieces, and lard them through and through with large pieces of Bacon, feafoned with Salt and fine Spices put them into a
;

/^UT

Stew-pan with a good flice of Ham, a bit of Butter, a faggot of fvvect Herbs, two Cloves, a Laurel Leaf, a little green Bafil, and half a clove of Garlick ; fimmcr them a little while in this manner, then put them into another Stew-pan, upon flices of Fillet of Veal, with ail their firft feafoning ; cover them over with thin flices of Lard, foak them about half an hour over allow fire, and then add a glafs of white Wine ; when done, put the Rabbits into the Tureen, and add fome good lis to the liquid of their Hewing ; give them a
boiling

<The

PROFESSED COOK.

185

boiling together

mon

; fkim and fift the Sauce, add a Leferve it upon the Meat. and Squeeze,

Terrine de * Macreufes au Jambon.

Tureen of Wild, or Sea Ducks, with Ham. ^PRUSS them as you do a Fowl for boiling, and
with the Livers, fcraped Lard, green Shallots, raw Yolks of Eggs, Salt and Pepper, and fluff the Fowls therewith ; braze them four or five hours with a pint of white Wine, flices of Beef and Veal, two Onions, a Parfnep, a faggot of Parfley, green Shallots, one Laurel Leaf, Thyme, three Cloves, Pepper and Salt. For the Sauce, foak a few flices of of the fame
a

make

Farce

Mufhrooms,

Parfley,

Ham

bignefs, fimmer them on a flow fire until they are done, and then take them out ; put into the fame Stew-pan fome good Cullis, flirring it at bottom, 'to mix the Glaze which the Ham has made ; add a little Vinegar,

and put
*

in
:

the

flices
all

out boiling

Serve

again to warm withtogether upon the Macreufes.

of

Ham

able

This Water-fowl is not common in England ; but any eatWater- fowl, and particularly a fmall kind of Duck called Shuffler, may be drefled the fame way This is further explained in the Arti:

ples relative to

Wild Fowls.
'Terrlne de

Pot/Jon.

Tureen of

Fifh.

AK E
Broth,

frefh

Water
flices

Fifli

of any kind, or different

forts together.

them with a few
a glafs

If they be dreffed en Gras, ftew of Veal and Ham, a little
a

of white Wine,

faggot of

fweet

two Cloves, one of Garlick, Thyme and Laurel, a few flices of Lard, Pepper and Salt ; when done, drain them from the Liquor, and put the Fifh in the Tureen ; add a little Cullis to their Broth, fkim and ferve upon the Fifh you may it, fift it in a fieve, id4 to it what forts of Ragout you pleafe,
Herbs,
;

1

86

The

PROFESSED COOK.

If it is to be Meagre, braze the Fifh as fuch, and fervc with their Sauce, or with Peas or Lentil Cullis. Obferve, that Tench muft be fcaled before they are drefled ; but the fcales muft be left upon Pike and Pearch till they
are done, which will give the and a finer white.

Meat

a better colour,

Terrine a la Neuvaine.

you pleafe, or any how. T TSE'a Tureen which will bear the fire, and put into it any forts of Butchers Meat or Game you think proper, being chopped pretty fmall, with feveral fliced Onions, a little Beef Suet, half a glafs of Brandy, Salt and Spices ftop the fleam with a Pafte made of Flour and Vinegar, and ftew it flowly as you would a la Mode Beef, for about five hours ; then take off the Pafte, fkim the Fat a little, and ferve in its own Gravy. It will alfo eat very well cold. This Difli may be

Tureen

as

;

dreffed equally well in a Stew-pan.
'Terrlne de

Saumon.

Tureen of
*

freih

Salmon.

a Stew-pan with a few flices of Veal and and Ham, put upon them what quantity of Salmon you pleafe ; cover it over with thin flices of Lard, feafoned with 'Pepper and Salt, a faggot of Parfley, green Shallots, two Cloves, Thyme, Laurel, and a glafs of white Wine ; foak it over a very flow fire for about an hour, then take out the Salmon, and put it in the Tureen ; add a little Cullis to the Sauce, give it a Inftead boiling to ikim it, and lift it in a fieve. of this Sauce, you may ferve a Sweet-bread Ragout, or any other. For Meagre, ferve with a Cullis of Crawfifh and Ragout.
Terrine

ARNISH

tfbe

PROFESSED COOK.

1

87

Terrine de Saumon aux Ecrevijfes.

'"p

with Broth and white Wine in equal quantities, a ipan, fmall bit of Nutmeg, Salt and Pepper ; boil over a In the mean time fcald flow Fire about half an hour. about half a hundred of Craw-fiih, in boiling Water, and boil the Tails in Broth till very tender ; dry the
Carcafes to
thereto
,and
;

Tureen of Salmon, with Craw-fiih. AKE about three pounds of frelh Salmon cut into two or three large ilices put them into a Brazing;

pound very
this in a
little

lift

mix

a

and add fomc good Cullis Stamine, let it be pretty thick, of the Braze with it, firft well flamfine,

med, then add the Tails ; warm without boiling, to Terve in the Tureen upon the Salmon.
*
Gijftrole

au Ris.

'*TpAKE

about half a pound of Rice, well waihed Water feveral times, and boil it in fat Broth till very tender; ufe what kind of Meat you think proper, fuch as Turkeys, Pigeons, or any kinds of
in hot
:

roultry; pickled Pork, Sheeps or Lambs Rumps, &c. &c. braze the Meat till very tender Lay a Down of Rice in the Dim you intend to ferve to table, place ,the Meat upon this, and cover it over about an inch thick with Rice ; fmooth it over with a Knife dipt in melted Butter or Lard, and give it a good brown This will 'colour with a Salamander, or in the Oven.
1
1

make
*

a middling-fized Firft Courfe

Dim.

Diili

is often done in a Stew-pan proportionable to the intended j the different ingredients are laid clofe together and intermixed ; they are then turned gently over to keep the form of the

This CaJ/erole

Stew-pan, from which the Difh takes

its

name.

Different Hockepot.

Hochpot of different Sorts. what kind of Meat you pleafe, as Briiket of ^JSE Beef, Mutton Stakes, whole Pigeons, Rabbits cut
jn quarters, Veal, or

Poultry

;

boil a long time over a

flow

The
flow
rots,
fire in ftiort

PROFESSED COOK.
liquid, with

fome whole Onions, Car-

Parfneps, Turnips, Celery, a faggot of Parfley, green Shallots, one clove of Garlick, three of Spices, a Laurel Leaf, Thyme, a little Bafil, large thick Saufages, and thin Broth, or Water ; when done, drain the Meat, and place it upon the Difli intermixed with the Roots ; fift and fkim the Sauce, reduce fome of it to a Glaze, if you like, and glaze the Meat with it;, then add fome Cullis in the fame Stew-pan, and Broth,
fufficient to
fift it

with Pepper and Salt ; and ferve upon the Meat. If you ufe Brifket of Beef, let it be half done before you put in the Roots, which fhould always be fcalded firfl, as it makes the Broth more This is ferved palatable. either in a Difh or Tureen, but moftly in the latter.
in a Sieve,
-*

make Sauce enough,

Ouilie au Bain Marie.

Hochpot of

all

Sorts of Meat.

an earthen Pot well fcalded, and put into it four pounds of fliced Beef, one pound of Loin of Mutton, two pounds of Fillet of Veal, one Partridge, a Fowl, two large Onions, two heads of Cloves, one
Carrot, 'and a quart of

AKE

Water ; put a Pafte made of Flour and Water round the Cover to keep in the fleam ; place this Pot within another fomewhat larger, and fill up the vacancy between the two Pots with
;

Water

or flew for feven or eight care to hours, taking fupply the outer Pot with boiling fo that in the inner Pot may be kept the Meat Water,
let

them fimmer

conftantly flewing

;

when done,
and then
Serve the

fift fift

a

fieve,

let

it

fettle,
:

the Broth through a fecond time it
together
ftiall

through a Napkin in a Tureen.
N.
B.
I

Meat and Broth
;

have given this according to the Author

but I

ob-

any Bufchers Meat or Poultry may be equally well drefled without the Bain Marie (or one Pot boiling in another) provided only, that, after the Pot is well flcimmed, you flop down the Steam very clofe, and ftew on a very flow Fire.
ferve, that

Sakmdlcc*

PR
A

o

FE

ss E D

Co

o K.

189
/

Salamakc.

Fancy Difh, or Tureen. flices of Beef into the bottom of a Soup-pot or Brazing-pan, with two or three fpoonfuls of Broth; jpon this place a Neck of Mutton properly pared, a

pUT

xmple of Partridges trufled as for boiling, one large [Babbit cut in quarters and larded, a few thick Saufages, i firfl boiled fome time in Water, a few bit of

Ham

Onions, Carrots, Parfneps, a faggot of fweet .Herbs, Salt and whole Pepper ; fimmer on a flow Fire ibout fix hours; when the Meat is done drain it, wipe :he Fat off clean, and lay it properly intermixed in the Difh or Tureen you intend to ferve ; lift the Sauce and .!kim it very well ; add a little chopped Chervil, give it i ferve and the Meat. upon boiling,
,vhole

Financier?.

Meaning

a rich expenfive Dilh.

of Salmon, pretty long, of about pounds, and clean it as for boiling ; lard :he upper part with fine Lardons, fill it with a Ragout of Sweet Herbs, Truffles, or Mufhrooms, and faflen
a
five or fix
:

TPAKE

Head

'<t

fo as the Ragout don't get out. Take a Brazing-pan mich of the bignefs of the Salmon, and place therein lices of Lard and Veal, one or two flices of Ham, a : aggot of Parfley, green Shallots, two Cloves, a bit of .Vutmeg, a Laurel Leaf, Thyme, and a few fliced Onions and Roots foak thefe on a flow Fire about an lour, then put in the Salmon, being well tied; add ome good Broth, a pint of white Wine, Pepper and Salt, and fimmer about an hour. While this is doing,
;

^'called

fmall Pigeons, as many fmall Fricandeaux Grewdins) a dozen of large Craw-fifh, and as nany Truffles peeled ; prepare allb a Glaze with Veal
)oil

fix

!md

When all are ready, place the Salmon the Dilh, and the fecond preparation intermixed Jpon
:

Ham

round

in the form of a Star. Sauce. two Cloves. with a few flices of Laid. four Cloves. Broth. then the Sheeps Rumps. : not the Salmon For glaze the Meat. Parfneps. a couple of Legs of Fowl. ber. let them cool to with a chop fine Put a bit of Butter into a : Stew-pan few . intermixed with the different Roots and without Sauce. and fine Spices . leave it fo fome time on a flow Fire. and eight Beeves Palates . and ferve upon the Salmon. Marbled. whole Onions. a good large Calf's ther with half Tongue. and half Water. plenty of fweet Herbs. dle.90 round it . and a glafs of white Wine Scald bits of Carrots. boil thole altogeWine. Coloured. well fcalded. cut properly . and the Legs of Fowls. '"pAKE eight Pigs Ears. and wipe the fat off with a clean Rub- the Sauce of the Hewed Greens upon Marbree. as many of Calves. turn take off the Lard . Pepper and Salt. when done. it When you are ready to ferve. four Sheeps Rumps and braze them together fcalded. over gently upon the Difli. fift the Take Broth. but and with a Confommee mix fome Cullis. and Turneps. After the Name of an Order of Friars. and mix it with the Roots and Spinach a Stew-pan the bignefs of the Dim you intend to ferve upon . Thyme. and boil them in good Broth and ftewed Spinach When the Meat is done. and white of Wine. Thyme. green Shallots. Cbartreufe. good a little Pepper and Salt . a faggot of Pariley. two pounds of Ham. Laurel. e PROFESSED COOK. cover the bottom with the flices of Lard which were uled for the Meat. Celery. and ferve the Meat. trufled as '"TAKE a Partridge for boiling. and Laurel. glafs the Meat placed round give it a boil. Spinach. lay the Partridge in the mid: : : Breaft undermoft.

finall all trimmed in . JjCALD . rub it all over with Butter ilightly. fimmer about a quarter of an hour. Fillets of feveral gether. . : Matelotte Royak. fweet Almonds. with a glafs of -Wine. of flices one dozen of Cocks Combs. Corbillon. ferve with any Sauce you think proper. and boil . and hard Yolks of Eggs cut in quarters . and reduce it to a Glaze for the Fricandeaux . the Pan in warm Water. put them into a Stew-pan upon of Lard. . green Shallots. feven or eight fmall Grenadhis larded. green Shallots. 191 few chopped Truffles. with bits of Breails of Fowl roafted. and two Cloves is done.PROFESSED COOK. and garnim the Dim round with fried Bread cut properly. and a few Craw-fiih up in thin dices of Bacon. you place to form a Jelly. a flice of Ham. with different forts of Meat. fift the Sauce. chopped Parlley. This is alfo often intermixed with all forts of ftewed Herbs and Roots. tie forts of Game mixed toOnions fcalded. in the form of the Cajfcrok. dip over gently upon to ufc Intermixed like a Baiket. and boil with a pint of white Wine. When want it it. then put in the minced Meat. and put it in a cool only to flick . and turn a Napkin. or Game. Matlot Royal. and three pair Brains.rWhen the Meat fley. feafon all together with Salt and fine Spices. lay it intermixed upon the Dim. Piftachio-nuts. and a glafs of white Wine . fufficient Wafers of different colours in what lhape then you pleafe place the Meat in this very clofe. until the liquid is quite reduced : Take another Stew-pan of the bignefs the Marbres is to be. Fillets of Rabbits and pieces of Eds both Lambs . a faggot of P?. good Broth. with the Juice of two Lemons. Poultry.

a few fmall Onions fcalded. add a faggot of Parfley. a fpoonful of whole Capers. foak thefe on a How fire about half an hour. add fome Cullis and Spawns of Ctaw-filh to thicken and ferve it upon the Meat. boil it a moment. lay per. Inftead of this you may ufe a Sauce a la Carpe. it. which you will find in the Sauce Articles. fkim and fift the Sauce. and a glafs of white Wine : When the Meat is done. and one dozen of Pinions Pork. put all together into a Stewpan. fix 'T'AKE Sheeps Matektte . a dozen of large Craw-fiih trimmed. bits of Carp. Salt. Salt. and a fpoonful X)f Oil . wet with good Broth. . Pepper. between flices of Lard and Veal. fift and fkim the Sauce.and half a it upon the Difh. Thyme and Laurel : When the Meat is done. and ferve it upon the Meat. well intermixed. green Shallots. cut in different forms. it Matekttes de ce que fon veut* Matlots of what you like. both larded with Anchovies. half a pound of Pickled of Fowls. Pinions of Fowls or Chickens. with a faggot of fweet Herbs. Rumps. then add a few fpoonfuls of Broth. one clove of Garlick. Obferve. that the Rumps ftiould be half boiled before they are put into the Stew-pan. drain off the Fat. add fome Cullis. being firft peeled . three of Spices. and lay it hand* fomely on the Dim. eight fmall Onions fcalded . garnifh the Dilh with fried Bread. and Lambs. a pounded Anchovy. drain it. or any forts of Meat you think proper. a glafs of Wine. whole Pep- Lemon fliced. and two Cloves . You may alfo ufe Pigs Tails.192 The PROFE s s ED Cook. and gurniih it round with fried Bread.

Thyme. drain oft' the Fat. Pepper C\ U T : O When . Matelotte Pruffienne. All thofe Drfhes garnifli the Dim with fried Bread. a good Eel cut in pieces. r\JT the Griftles of a Breaft of Veal into middling pieces . braze them ilowly with flices of Lard. two Cloves. under the denomination of Matelotte ferved in Tureens. and Livers. half a : : : Matelotte au General. Salt. Pepper. iift and fkim the Sauce. lay the Onions and Livers intermixed on your Difh. and braze them together with a few flices of Lard. Ragout half a and fome Confommee. and therein a good Forced. a little When half Broth.meat made of Poultry put or Veal . fat : glafs of white Wine . and Broth firft boiled in of a dozen oi Cocks Combs. Matlot fit for a General. half a Laurel Leaf. out the infide of eight large Onions. 193 Matlot. Lemon peeled and iliced. and braze them in Broth. with a Fagand Salt got. two or three Cloves. Matlot with large Dutch or Spaniih Onions. and ferve the Ragout upon the Meat . Thyme. feven or eiglit bits of Beeves Rumps. Cullis. Broth. and half a glafs of white Wine done^ add a nice Chicken quartered. a faggot. and intermix the Meat upon the Diih . Make a Laurel. fcald them with bits of Pickled Pork. Parfley chopped fine^ and ferve upon the Matlot. Pepper and Salt When all is done enough. fimmer it to reduce it to a good confillence. may likewife be Matelotte aux Oignons d'Hollande. add fome Cullis and When Butter. Pruffian Fafhion. a faggot as ufnal. adding as OCOOP many Thyme. Laurel.Vie PROFESSED COOK. and reduce it to a good confidence fome to add fcalded ready ferve. two Cloves. fcald them well.

of Leg of Mutton. Meat Cake of what Sorts you pleafc." to the bignefs dcfired. Gateau a I'Ejpagnolc. Pepper. choppretty fine. they are half clone. turn it over gently upon the Difh. then put in your Mincedmeat. You may garnifh this with all forts of Colours. fift the Sauce. when done. the bignefs of well together Cake you intend. leaving a hole in the middle to put in a Ragout of Pigeons finifhed to a good tafte . according to fancy. and raw CCORDING Ham with Salt and fine Spices. firfl When fcalded Gateau dc llande de ce qv. take of Beef A Stakes. Salt. green Shallots. a fmall glafs of Brandy. take off the Bacon. and place it in the oven for about all : the four hours : When it is cold take it out of the Stew- pan. one clove of Garlick.e Ton veitt. and two pounds of frefh Bacon. and garnifh it all over with pretty thick flices of Lard . chop all together boned. and fcrape the Lard with a knife to make it white and even. and fix or eight Yolks of Eggs : Garnifh a Stew-pan with flices of Lard. and ferve upon a napkin. Meat Cake Spaniih Fafhion. and when finifhed. Fillet of Veal. Parfley. wipe the Fat off clean. and ftrew it with . Beef Suet. and feafon ped Parfley. cover it over with fome of the Farce and flices of Lard. a pound of Beef Suet. add . half a glafs of Brandy. cut in dice . and bake it in the oven about two hours. Mufhrooms. bafte it with Butter and a little A/JAKE Fillet Cullis mixt with two Yolks of Eggs. put in eight large Onions. mix Take a Stew-pan. put this Farce upon it. and icrvc them up as before directed. or leis. cover it clofe. chopped Shallots. a Hare . a glafs of red Wine and foine Cullis.194- e PROFESSED COOK. eight Yolks of Eggs. a Forced-meat with about two pounds of of Veal.

and if you mix a little melted Ifinglafs with each. it Will make the Jelly cut into difftronger. bailing the Meat firfl with Whitefc make the Colour flick. baile fome good Butter. Des Couleurs que Vonfcfert a la Cuijine. and finished in the fame manner. Tellow is made with Yolks of hard Eggs pounded. well rmrfhed. and fcrve upon it a Sauce a I'Efpagnole. and fitter to ferent ftiapes. and then any roafting Meat. with which you may garnilh any cold of Eggs to into the Dirties. Cochineal and Saffron alo make very good Colours . and fo continue to make what thicknefs you pleafe. and the like may be done of any others. with Bread Crumbs . and fifted as the former. put to it three Eggs with Whites well beat up.<fhe PROFESSED COOK. Of pf Colours ufed in Cookery. fprinkle Bread a Crufl of Crumbs thereon. fcalded and pounded. which cut to what form or flower a little OR you mind pleafe. to be applied upon any thing you have a to ftourilh . A/fELT the ther. inftead of Pigeons. The Method of forming with all a proper Batter to be ufed Sorts of roailing Meat. and a little Cullis. and warm thefe togeWith this you mav llirring them continually. which you will find in the Sauce Articles. You may ufe any forts of Ragout. jufl to dry it. according to fancy. put Cullis to it. take Beet-root baked and pounded. Compofitlon de Panade pour toutes Sortes de Viandes. O * IV . taking care that it be pretty thick : You may make a little thin Pafte of it. and then putting it oven a moment. put it a while in the oven to take colour. Green is made with Spinach. Red. and fift it in a Stamine.

Pepper and Salt . POULTRY. and boil till they are done. as the Meat a is tenderer. but fuch as do not like Cream. make a Liaifon with two or three Yolks of Eggs and Cream. De la FOLAILLE. Milk or Cream. and add a little Flour. being firil fmged and the off. and cut them J pieces. with a few fweet Herbs. Poulets en Frkajfee. and one Clove . Fricajfee de Poulets la Fermlere. Fricaflbe of I Chickens Farmer Fafhion. C* UT Water Claws cut a Chicken in pieces. adding the Liver and Giz- zard likewife. and throw it into hot to fcald a little. fcald them in hot Water. two Cloves. and put them in a Stew-pan with a bit of Butter.196 T'/je PROFESSED Co OK. Pepper and Salt . then add Flour and hot Water. and a Squeeze of Lemon . boil it till the Chicken is done. fry them in Butter. . a little Nutmeg. and the Legs. a few ( and Artichoke-bottoms (if you pleafe) firft fcalded about a quarter of an hour in hot Water. Of Fricaflee of Chicken. put the Pan over a good fire. a faggot of fweet Herbs. A Hen Chicken is may mix the Eggs with Broth Mufhrooms. and When you are ready to very little Sauce remaining ferve. Different^ . or in hafte. and if the Chicken does not cool it will prove LL Mn : pretty tender. and This is only to be done in a Verjuice or Vinegar hurry. gut. and the Sauce is reduced Laftly. warm Water. if approved. make a Liaifon with Yolks of Eggs. : preferable to a Cock. a little Nutmeg. then drain the pieces all together. and without giving time to cool. one or two Chickens.

Thyme and Laurel. as before. finim the boiling. Mufhrooms or frefh Morels. a little Flour. and all the Trimmings . and ferve very . 'TpRUSS the Chickens as for boiling. with or without a little white Wine fkim the and add a done. two of Spices. ikim the Fat. add a bit of Butter and enough Flour. Poulets a la Giblottes de Plujteurs Faxons. half a clove of Garlick. Fat. a Faggot. cut them into If you drefs them with fmall Onions. and a few fpoonfuls of Cullis. fimmer them fome time. with Salt and Pepper . a little Flour. fimmer ilowly until they are the Mufhrooms or Morels will yield Liquid . fcald the Onions. and a few whole fmall Capers. a glafs of white Wine and Broth . you : may alfo add a Lemon Squeeze. quarters. a bit of Butter. : Q Poulets . and warm without boiling. boil till they are done with Ihort Sauce . and put them into the Stew-pan with the Chickens. the Chickens in pieces. pounded Anchovy. prepare the Chickens. and a little Butter . with done a bit of Butter and Salt . and add a fmall quantity of Broth. the Giblets. ped Parfley. Timbals of Chickens of different Manners. Dlfferentes Fricajees de Poulets. and take reduce the Broth to the confidence of a Sauce hot. and a Lemon a pinch of chopIf you chufe Squeeze. Gizzard. a little Cream. put the Meat and Mufhrooms. fimmer all together. and /"*UT make to ufe a Liaifon with Eggs and Broth. a faggot of Parfley and green Shallots. take out the Faggot. and put them into a Stew-pan with Truffles or Morels. a glafs of white Wine. and put them into a Stew-pan with a bit of Butter. or Morels together in a Stew-pan. then add Broth and When Cullis. out the Faggot. 197 FricaiTee of Chickens in different Manners.PROFESSED COOK. When finifhed.

and a few fmall Capers .*ke PROFESSED COOK. place the Chicken upon the Difh. and Herbs which may flick to the Chickens. and the Sauce reduced . *"pRUSS the Chickens as for boiling. meaning without Art or Ceremony. and broil them on a flow fire When done. and mathem four or five hours in Oil. and ferve it upon the Meat. whole green Shallots. intermixed with Onions and Roes . Chibol. Chickens flewcd. the Legs being tucked into the infide. boil till the Chicken is done. flatten the Breaft. fimmer all together. into large pieces. a few alfo. Bafil. fkim the Fat off the Sauce. and ferve with what Sauce you think : proper. (^ UT put them pieces a Carp. made with Sweet-breads. Pepper and Salt . all to gPLIT them a raw Farce called Salpicoa. then take out the Carp. one dozen of fmall Muflirooms. a flice of Ham. then add Broth. take off the Lard. Salt and fine Spices j then tie them up in thin flices of Lard. a glafs of Wine. and bone the Legs and Wings . with a Chicken cut in Onions fcalded. but leave the Roe. or Matlot. chop(craped two Chickens down the back. a faggot of Parfley. and Ham . with the Roe. Thyme. and add a chopped Anchovy. fluff them with ped . A Poulcts Mignons aux EcreviJ/es. Laurel. garnifhing the Difti with fried Bread^ a la Cavalierc. (prigs of Parfley. Poulets 4 FEtuvef. and a good deal of Paper. with Lemon Slices peeled. favourite Dilh of fmall Chickens with Craw-fifh. cut into fmall dice. Laurel. Thyme. and into a Stew-pan. a clove of Garlick. a few fpoonfuls of Cullis and Flour. Lard. two Cloves. and a bit of Butter. Bafil. A la rinate Cavaliere. with as much of the Marinate as you can. Muflirooms. Faggot.

. and bits Stamine. then few them up. a glafs of white Wine. a flice of peeled Lemon upon the Breafl of each. fkim and fift the Sauce. a little Broth. with Broth.<Tbe PROFESSED COOK. fill C P LIT two Chickens and bone them and Laurel. two flices of peeled Lemon. trufs them like Fowls. and ferve upon the Chickens. half a clove of Garlick. green Shallots. a few whole Mufhrooms. 7 : AK E O 4. two Cloves. 199 give pcd Parfley. Thyme. fift a. two large fat Chickens. \. wipe the Fat off very clean. and a When done. Salpicon roll it in the fhape of a Pearl. and the Lard in which they were fried . Laurel. reduce to a Sauce. Poulets au V'm dc Champagne. and Legs . two Cloves. a Faggot. take off the faggot of fvveet Herbs Lard. a glais of white Wine. a Faggot. a little Cullis. Poukts . give them a fry in Lard for a moment. Chickens in the Form of Pearls. and ferve with a Ragout of Craw-fifh Tails and Cullis You will find the way to make it in the Cullis Articles. all to the each with half a as before. the Leg pretty cutting dole to give it a pointed form .nd ferve upon the Chickens. half a clove of Garlick. cov er them with thin flices of Bacon. and boil them in a Pan much of their own bignefs. and braze them with dices of Veal and Lard. then put them into a Stew-pan with Dices of Veal and Ham. Pepper and Salt : When the Sauce. and fkim it very free from Fat . of Linen or Poukts a la Perle. Chickens with White Wine Sauce. Salt and Pepper the Chickens rhcir proper form and few up the tie them up with flices of Lard. : : back . a little Thyme done. and lard them coarfly . add a little Cullis to thicken it. and a glafs of white Wine When done.

Carrots and Parfneps according to fancy. xvith Wine. fluffed with a little Farce made of their Livers. Poulets a la Belle-vile. and a glafs of white Cloves. two fat Livers. and a flice of into dice . fkim the Fat very clean. . with fome melted Lard. or Fantaftick Chickens. Roaft two middling Chickens. CCALD : : Poulets ji la Folette. ferve the Paper : : Ragout upon them. cut into dice. Chickens. Parfley. Wanton. two chopped Split middling Chickens. Pontiff Sauce. : UT f"^ Ham good Butter. add a little Cullis. and bone them all to the . and give them a fry with a bjt of Butter . Salt and Pep* and a little Bafil. Truffles or Mulhrooms. with half a handful of Olives ftoned. put them into a Stew-pan. which you will find in the Sauce Articles. and put to it the firft preparation. and boil them in Broth. all finely per. fine Oil. Legs put the Marinate in them. and marinate them with Truffles done. JJOIL eight or ten fmall Onions in Broth till three parts done. &c. with a well-looking Sauce. put thefe lafl in a Stew-pan. give them a fry in the Butter. and boil flowly When done. two Thyme and Laurel .200 *fhe PROFESSED COOK. and boil eight or ten fmall Onions till half drain them. Chickens. few them up. Poukts au Pontife. a faggot of fweet Herbs. and rolled up in flices of Lard and When done. trufs the Legs upon the Breaft. with half a dozen fmall Onions Cut alfo a few Truffles and Mulhrooms. then add Veal Gravy. Shallots. then tie a couple of flices of Lemon upon the Breads. and roafl them Serve with a Sauce au JPontife. with flices of Bacon. two flices of Lemon peeled.

give them a fry firft in Butter. Mufhrooms. then wrap them up with thin flices of Bacon. and then let them cool fluff them with the Ragout. and fkim the Fat . and ferve with Sauce Nonpareil. a Faggot. which you will find in the Sauce : Articles. take off all the flices. Poulets a la Martie. foak them about half an When hour. reduce it to the confiftence of : ft Sauce. one Shallot. over Sprigs of Parfley. one clove of Garlick. them with Larding Bacon and Ham intermixed . then in a Stew-pan. and then add a glafs of white Wine done. fat Livers cut into dice. Ham. fimmer flowly about half an hour without Liquid. Pepper and Salt. a little Balil. "DONE Salt .' fluff them with fat Livers minced. lift the Sauce. with Pepper and Salt. wrap them up in flices of Bacon. Poulets . Veal. and a double Paper rubbed with good Oil or melted Butter.tfhe PROFESSED COOK. wipe off the Fat. See the Sauce Articles. and half a Lemon peeled and fliced . and double Paper. put them into a Stew-pan upon a very flow fire When done. with *Tp RU S S a couple of Chickens as for boiling. Bone two good Chickens. and ferve it upon the Chickens. broil them flowly. two of Spices. covered with flices of Lard. and mixed with chopped Parfley. and ferve with a Sauce a la Belle-viie. fcraped Lard. Bride Fafliion. Italian Fafliion. : Poulets a ritallenne* Chickens. Chickens. a few green Shallots. Pepper and Salt. Pepper and marinate awhile in good Oil. and when done. lard flices of Veal. two fmall Chickens. add a little Butter rolled in Flour. and the Butter you ufed firft.

Fillets raifed. with Bechamel Sauce and Bread Crumbs. Legs and Rumps.. and one fliced Onion Ham. or the cover of a Brazing-pan. the (viz. and fluff them with the ^ : when well fattened.203 Ihe PROFESSED COOK. Shallots. Thyme. and finifh them in roafting with A/pic Sauce. Poulets a I'Afpic. Ragout : Filets de Poukts a la Bechamel Pannee. which will ferve you for another Dilh) and roaft the Breafl. Laurel. give them a fry in Oil . pUT few a bit of flicc of Bafil good Butter into a Stew-pan with a and two Shallots cut into bits. Hind Part of two or three Chickens. firft wrapped inPaper well rubbed with Butter . and it good confidence fift in . when done. You will find Bechamel Sauce in the Sauce Articles* This is alfo done with the remains of any kind of cut all cold Poultry. then wrap them up with a few flices of Servo.. ftrew Bread Crumbs over it. to put into a Bechamel and Sauce. . or with a falamander. . Fillets of Chickens. add Pepper and Salt. or Butter. adding boil it till the Sauce is of a Cream fufficient. and cold. T>OIL eight fmall white Onions till half done. take out the Breaft-bone. Lard and Paper. chopped Parfley. place it in the Difh you intend to ferve to table . Bechamel Sauce. fimmer this until all is done tender. Muftirooms cut into dice. gether upon a quick fire. and give it a colour in the oven. and then let it cool Split two Chickens. Filets Souffles a la Bechamel. off the /^UT the Meat into Fillets. and with Truffles or put them whole into a Stew-pan. as fet forth in the Sauce Articles. Chickens with fharp or relifhing Sauce. and two fpoonfuls of good Oil. a foak all toLeaves. fat Livers. bafling with a little melted Butter.

Pepper. Udder. and pour it in the you intend to ufe it. or any other. mixed with a little white Wine. Flouriih in Petit Pate Form of Petit Pate. then chop the Parings of Eggs the Truffles. for fear of difplacing any of the garnifhing Serve with a good Cullis Sauce. give it colour as in the former direction. or the harness of a ihaft-horfe. the oven being of the fame heat as for Petit Pates They will only require about a quarter of an hour to bake. take off the Lard at the top. which you trufs upon the Ikeafts . and bake them. cover them with a thin ilice of Lard. firft tridges. and gar*"pAKE nifli the infide with very thin flices of Bacon . lay : : Poulcts a la Bricoltere* taken from the way in which they are tr lifted. with the Whites of two Eggs. then cut Truffles in the form of any kind of flowers them upon the Bacon. make to them flick . When done. &c. Any other kind of Forced-meat will do equally well. 203 to it add Pepper and Salt. fill the Moulds with this. and four Yolks of Eggs . turn them over carefully upon the cover of a Stew-pan. Fillets PROFESSED COOK. for a border. and ferve it quite hot. and then take off the firfl 11 ices of Lard gently. with Breaft of Fowl roafled. mix all well together. is This name two or three fmall fat Chickens. Moulds. as of Poultry. give them a few turns in a Stew-pan. with a little Oil or J> ON E . and garnifh the part lower with any forts of Greens of different colours. Parwell Diili . beaten. and rubbed all over with Whites of firft fcalded. at the upper the of Moulds. as refembling part of a chairman's ftrap. half a Shallot. you pleafe. Fleurons a la Brunette.*The in a fieve. fprinkle Bread Crumbs over place very fmall bits of Butter clofe to each other upon the Crumbs. fcraped Lard. Rabbits. all to the Legs. and then put of roafled Meat. Salt. lallly.

a faggot of Parfley. 'ITR. two (]UT into a Ham. then place a few Lemon upon in the Breafts. Lard. and foak them in Water awhile. and ferve this the wrap them up in them Take in flices. green Shallots. mix a little Gravy and Cullis together.. . and preferved Nectarines. lift and fkim the Sauce. and a few Leaves of Bafil. Laurel. and finifh the brazing. Thefe are a particular kind of which the French preferve as any England. Flour. two Cloves. and a glafs of white Wine. to make latter tender. them into another Pan with a few flices of upon Chickens. You may a little upon alfo cut them fimmer them them longer in into quarters. two Cloves. Thyme. to make a Liaifon. roafi : Chickens. then add a glafs of white Wine. and Lemon which you ufed before. one clove of Garlick. a little good Butter.Laurel. add a little Cullis. with a bit of then fmall Chickens as ufual.204 fte PROFESSED COOK. a Faggot. Fricaffee of Chickens . in Butter . and afterwards Paper. preferved in peel. cut them Vinegar. Petit PouJJins aux Pa-vies. the Oil or Butter. and Nectarines. Thyme. Fricafleg de Poulets Nectarines. in fort of pickles a la Bourdois. and two flices of peeled Lemon . after the Name of the Author Bourdois. foak all this about a quarter of an hour. to take off the i'cid . and ferve the Butter. put the Nedtarines in it to warm.USS ilices and give them a fry of three very fmall fat Chickens quite round. Ham then put and Veal. Small Chickens. and the Sauce. Pepper and Salt . a flice of fome Broth. and put them Stew-pan with all the trimmings. and cover them over with flices of Bacon. foak all together a moment.

For Green. then ftrew it icver with Bread Crumbs. and pretty thin. ufe Craw-rim Spawn. and put them into a Stew-pan to braze. the Chickens are done. a few drops up Eggs of Verjuice. minced'Poulets . and wipe the Breafl very clean . Yolks of hard Eggs . viz. as Yellow may be prepared with the Ravigotte. embellifhed. take two or three rings. a bit of Laurel Leaf. The Colours mentioned in this Receipt may be thus prepared. give them a few turns over the fire in a Stew-pan. . with Butter. in proper forms. then take them out. or a falamander. with a few flices of Veal and Ham. fkim the Fat clean off. with the Breaib of Poultry finely N. pour this upon the Difh you intend for table. or a Lemon Squeeze . . a glafs of white Wine. clofe to each other . and White. garnifhed. take off the Lard gently . and let it braze on a middling fire about an hour When done. reduce it to a good confiftence. which dip in Whites of ! Eggs. and the Sauce a Liaifon with two or three with beat a little Broth. colour it in the oven. fift it. and ferve it upon the Chickens. and a faggot of fweet Herbs>. or fome of the Colours already mentioned. &c. ufe Herbs pag. 195. a flice of Lemon peeled. let it cool. 205 '.PROFESSED COOK. Yolks of then make . bailing the Breafl of the Chickens with Whites of Eggs to make the Colour flick . Wine . or with a boill till 'reduced . Poulets Hiftories. '"TRUSS a couple of large Chickens as to roafl. Brazing-pan cover. and fmall bits of Butter. chopped Ham. Pepper and Salt. two Cloves. : B. of a good flavour. add a little Cullis to the Sauce. then cover them over with thin flices of Lard. and in them lay . and as much good Broth . i : i preparations of different Colours. and a Lemon Squeeze to preferve their whitenefs . Chickens. or coloured. as your fancy fhall direct. cover it over with white Taper. cut a large Onion quite round. For Red. and apply upon the Breafl .

and braze them with dices of Lard and Ham. Forced-meat. a faggot of fweet Herbs. which you will naturally fave. and two with Truffles. a little Confommee. reducft the Sauce. if not the dices. or other ufes. Tie /CULOTTES are the Legs and Rumps cut off toge- what form you pleafe give them a with good Butter. two with Larding Bacon. lay them properly intermixed on the Table-difh. glaze fome of the Wings.The PROFESSED COOK. as Craw-fifh. a Faggot. or a littlfc Broth. or J two or three middling Chickens. half boiled . few turns on the fire white Onions.. Upon enough of the Lemon from Poulets aux Ecrevijes. and ferve with a Lemon the Squeeze. with a few dices of Harh and Bacon. *TpAKE up the Wings and lard them all : Culottes de Pallets aux petits Onions. cover them over with thin flices of Lard. then put them into a Stew-pan to braze. fift and fkirrt the Sauce. as for Fricandeaux. or any kind of Roots of another colour . with Roots. and braze flowly . add a little Cullis to the Sauce. add two fpoonfuls of Veal Cullis. add a glafs of white Wine. half a glafs of white Wine fkim and lift the Braze. Chicken Marbled* of three pretty large Chickens. and The Meat being done. and fmall up thefe Culottes in . then roll them pointed at the Neck part. and ferve the Sauce under them. viz. Chickens with. ther. and reduce it on the fire to a proper confidence . two or three dices of ONE Lemon . braze them between a few dices of Lard. Poulets a la Pierrettes. when done. after ufing the Breafts for Fillets. two with Ham. reliftiing Meat. Chickens Rumps with fmall Onions. half a Lemon fliced.

Mufhrooms. and the Claws on the fide . as Spinach. Celadon. they will only require Craw-fifh large about an hour to do : When finifhed. Nivernoije.*The PROFESSED COOK. fcraped Lardj chopped Parfley. green Peas. a faggot of ^lals of half a clove of Garlick. . take them out. Roafled Chickens with flewed Greens. Hurt a couple of Chickens with this. You will find the method to drefs each fort in the Articles a little A/TAKE for Ragout. fmall Onions. Italienne. then fat Livers. which you will find among the Sauce Articles* Poulets d ^Excellence. Celery. flick the Neck part into the Tail of a Craw-fifh. it and foak it chopped Truffles. Shallots. his Excellency's Fafliion. reduce it. the Body upon the Chicken. any forts of Roots. pleafe. a white Wine. Lemon peeled. Confommee. Shallots. &c. and as many fwcet Herbs.Cullis. Olives. roaft them. trufied for roailing . 207 two fpoonfuls of good Jelly Broth. Cucumbers. and ferve upon what fort of flewed Greens you. into thin three parts done . add a little Veal . jUT put to a quarter of a pound of Pickled Pork until it is flices. Parfley. Pepper and Salt . Poulets a la Erode avec Ragout de Legumes. Roafled Chickens with t) different Sauces. Forced-meat with the Livers. Poulets d la Erode d differentes Sauces. Morels. and wrap them up with thin flices of Lard and Paper . fift and fkim the Sauce. Cardoons. lay them on the Difh you in. pleafe. and wipe the Fat off. lay a couple of flices of Lemon on the Breafts. and ferve upon the Chickens. Marinierc. Cotoris. OASTED or broiled Chickens as may be ferved with Nonpareil. &c. what Sauce you Chickens. as Chickens . Salt and Pepper. Saxe.tcnd for table.

Shallots fcalded. foak it until it catches a little. eafy Way. then fift and fkim it . Parfneps. and whole Pepper. Parfa Parfley-root. to roaft. add a make a Liaifon. Thyme. of Carrots. give it a boil. as much Broth. fliced Onions. Pepper and Salt. with a glafs of white Wine. and ferve Poulets a la Jardiniere. a little rel. Nutmeg. and put the reft into the infide of the body^ trufs the Chickens as for them a fry in. all is The PROFESSED COOK. Make a Sauce dices of Lard and Paper. fift and fkim the Sauce : : : ready to ferve. and one of Garlick .208 lots. and ferve under roafted Chickens.) a Sauce with a few flices of Veal and Ham. two fliced Onions. and cool fluff fome of this Ragout under. and give a Lemon and Squeeze . and flatten them with the handle of a knife . two Cloves. a bit of Butter and Flour. in a friendly. foak add a then of white Wine. Wings of four middling Chickens. glafs it an braze about hour and a half on a very and Broth. fimmer thefe together tilf done enough. Chickens without Art . add fome chopped fcalded Chervil. chopped green UT off the .a Stew-pan with BUN roafling. and a Leaves . two Cloves. boil flowly to reduce to a Sauce. then let it two ding Take up the Skin of two fat Chickens. Veal and Ham. as much covered . marinate them with Parfley. Garnilh a fmall Stew-pan with thin after this manner flices of Bacon. Povlets a la Bonne Amie. adYolks of Eggs to thicken it . When you are flow fire . then put to it a glafs of white Wine. (From bits the V/fAKE few Bafil Garden Greens which make the Sauce. bits of Carrots. and a fpoonful of an half it about hour in a Stew-pan well Oil.Launeps. the Chickens. then wrap them in thin ter.. little chop three upon Butter and Flour.

when ready. Parfley. add two Yolks of raw Eggs to mix it well together. Paper. Squeeze. warm them together. put a little Farce under the Wings and Legs. Marrow. with Lard and Butter. roll them round. made of Bread Crumbs. with half a glafs of white Wine. Shallots. fluff each piece with fome of this Farce. fluff the Chickens with this Farce When roafted fufficiently. Shallots. to mix with a little Gravy and Cullis. Lemon well . fave as much of trie Herbs as you can.The . PROFESSED COOK. a few fine Spices. two Beef Udder. add a Lemon Squeeze. Pepper and Salt . add two fpoonfuls of Cullis to the Sauce. and ikim . unfold per. and double Pa-* When done. . and lay them on the Difh you intend for table . Calf's : : Poitlets a la Dauplnne. and two Yolks of Eggs. with Pepper and Cut two Chickens. Butter. Yolks of Eggs. Farce with the Livers. and a little good Oil . and two fpoonfuls P of . A/TAKE fat a Farce with three hard Livers. and bake them in the oven the Paper and Bacon. and give them a. chopped Parfley. Salt. add and ferve upon the Meat. being Salt firft boned . a 1 V/fAKE : Butter. 209 . and turn them loon . feparately with the Marinate. Nutmeg. on a good brifk fire. faften them well. then cover them with thin flices of Lard. Muihrooms. Breafls undermofl. then put them into a Stew-pan. : . and ferve upon the Chickens. put the Chickens into a Stew-pan. it alfo a good Poulets en Papilkttes* in Chickens . chopped Mumrooms and Parlley . green Shallots. Chickens Dauphin Falhion. Mufhrcoms. . and chopped Muihrooms . green Shallots. Pepper. few turns in a Stew-pan. they will be done in about a quarter of an hour : Take the Wings out. each into four pieces.

fift the Broth in which they were colour. of Jelly Broth . brazed. Salt. Parflcy. dip them in Eggs. and five raw the fecond .d a few flices of Lard: When done. and ferve under the Chickens. ikim it well. and.210 The PROFESSED COOK. trufs TyjAKE them few in dices of Lard. tie them well with packthread. a Farce with Bread Crumbs. Muflirooms. add a Lemon Squeeze. . ar. Chickens Admiral Fafnion. fluff the Chickens with it. : Poulets d r Admiral. fcraped Lard. Breaft roaftcd. a the Breafts. and a little Salt and Pepper kens at the back bone thoroughly. a few Livers. : Poulets en StiuctJJons. Pepper and Salt . then put the remainder of the Farce round the Chickens. of Lemon upon wrap them up liquor. Parflcy. mix a little Cullis. Calf's Udder half a boiled. bafle them with Whites of Eggs. wrap them in Cowl. and double Paper rubbed with Oil or Butter. and then roait them : Take fome large Oyfters. a Farce with the Livers of two Chickens chopped. few Onions baked in aflies. with Truffles. TV/TAKE IV1 of Fowl tle. let them cool . add a Lemon Squeeze. Cream. Shallots. fmimer them about a quarter of an hour When ready. Shallots. a fmall fpoonful of Brandy. until the Cowl is of a fine brown For Sauce. a lit- Tripe or Beef Marrow. Mufhwith picon. Chickens as large Saufages. Split two Chicrooms. and give them a fry in a Stew-pan with Butter . roll them round like Saufages. put upon each half fome of the firft Farce. fcald them in their own flices for roafting. put them into the oven. as much Broth. chopped Make allb another Farce. and ftrew them with Bread Crumbs . and braze them with a glafs of white Wine. called Sala fcalded Sweet Bread. laftly. and upon this fome of Yolks of Eggs : : fine Spices.

half Lard and half and fluff them with a Farce made of their Ham. which ought to be very white. fift and fkim the Sauce. Pepper. Muflirooms. two flices of Lemon peeled. put them between two deep Difhes. Poulets a la Ttirtare. viz. then drain the Oyfters and Truffles to put upon the Chickens . bits of Carrots and Parfneps. and foak it about a quarter of an hour on a flow fire. bailing with the remainder of the Marinate Serve with Sauce Remouladc in a boat. with a little Salt and Pepper. garnifh them with Bread Crumbs. the back. Salt. Shallots. a trifle of Garlick. a few pounded Cloves. fprigs of Parfley. chopped Partiey. ikim the Sauce very clean of tom of Fat. when ready upon the Chickens.make it in the Sauce Articles. and broil them on a flow fire. two fmall Chickens. to ferve Chickens Tartary Fafhion. and marinate them awhile RU fplit them at in good Oil. chopped Parfley.The liquor. fimmer them on a flow fire : When done. Chickens done between two Diflies. PROFESSED COOK. and give it a boiling with a glafs of white Wine . add a bit of Butter and Flour to make a Liaifon. make as much of the Marinate flick to them as poflible. &c. and ferve upon the Chickens . cover the Stew-pan. and Shallots . Salt and Pepper . Livers. pouring a little Oil or melted Butter upon them . add a lithalf tle Cullis to the Sauce. and add a Lemon Squeeze. and half a glals of white Wine . with flices of Bacon. flewed flowly. and continue in this manner two or three times over. You will find the way to . rub the bota Stew-pan with Butter. 211 being bearded as for Ragout . and lay a down of fliced Truffles or Muflirooms. T~* S S two Chickens as for boiling. : Poukts entre deux Plats. flices of Onions. TARD P a Poukts . upon his lay a bed of Oyilers.

flour theril over. or with a Brazing-pan cover : Serve with Sauce a la Nivernotfe. Thyme. flices per and Salt. and a bit of Butter When this boils. Laurel. Poulets Marines. two Yolks of Eggs. Fricandeaux de Poulets a VEfpagnole. and Cloves it more tafte. flices of Onions. and fry them in Oil or Hog's Lard brifkly.112 The PROFESSED COOK. Coriander. dip each piece in Whites of Eggs. roll them in Bread Crumbs. chopped Parfley. RU S S them in halves. Salt. Salt and Pepper. as you ihall think proper. Lemon. in . and broil them. j: Chickens broiled. two or three middling Chickens thoroughly. and boil them on a flow fire. : one or two Chickens as for boiling. Thyme. fprigs of Parfley. (fee Sauce Articles) or with any other reliihing Sauce. . and fluff them with a Farce made of fat Livers. and ferve with fried Parfley. Chickens Marinated. or give them colour in the oven. and when done. Fricandeaux of Chickens. put them for about twoi hours in a Marinate made of Water and Vinegar. Laurel. /^ UT one or two Chickens as for FricafTee. Pep-] whole Shallots. of a knife . Shallots. take them out. Pepper. fcraped Lard. to give then wipe the Chickens quite clean with a Linen Cloth . Spanifh Fafhion. keep the Marinate on hot afhes. Menehoult. put in the Chickens . Poulets a la Sainte Mentboult. td| give them a good Colour. which is done by putting a fpoonful of Flour into a Stew-pan.a St. and pur \- the pieces into warm Water as you cut them then drain the Water off. bits of Roots. of Onions. with Milk fufncient to boil the Chickens. and one J>ONE . cut and flatten them with the handle lard them with half Ham and half Lard.

Chickens the Cardinal's Faihion. : Chickens with a Meadow-green Sauce. and roaft them : Serve with the above Sauce. Y^UT over the fire with Butter. whiph you will find in th. a dozen of fmall white Onions. a VfAKE Poulets d la Card/Ml. braze them in good Broth. : Matektte de Poulets a la Broche. Matlot of Chickens roafted. add a bit of Craw* ferve and Butter. green Shallots. a little Pepper. the Breaft Bones out of two fat Chickens. Salt. glafs of white Wine. put See r>ver the larded part: Serve with a Spanifh Sauce. Farce with the Livers. a little Bafil. Pepper and Salt . chopped Parfley. few them up to hinder he Farce from getting out. Poulets au Verd-Pre. two or . few up the Skin :very well. upon the Chickens.lice of Ham. a Faggot.. wipe them. and one clove of Shallots finely chopped . fluff the Chickens with it. take them :ind half a clove of Garlick it to a Glaze. green Shallots. and put Mufhrooms. When done. me it : . and feparate the Skin from the Flefh without breaking it . and give them a few turns n a Stew-pan with Butter . then wrap them up in dices of Bacon and Paper to roaft Make a Sauce with and half a good Jelly Broth. fcraped Lard.e Sauce Articles. ftuff them between. and lard like Fricandeau . out. CCALD them into a Stew-pan. to reduce fift the and Sauce. two Cloves. with a . 213 Shallot chopped very fine . wrap them in ilices of Lar4 and Paper. or : a Lemon Squeeze filh When ready. P 3 Laurel. two leaves of Bafil. a faggot Thyme.The PROFESSED COOK. with Craw-fifh Butter.:he Sauce Articles. and give them a few turns in a Stew-span i . with of fweet Herbs.

with a faggot of Parfley. fluffed. Grenadins de Poulets* Small Fricandeaux. firft fcalded . : when Pepper ready. fame Manner larded. firft fcalded. or three fat Livers. two or three fpoonfuls glafs of Cullis. put to it one dozen of fmall Craw-fifh. half a leaf of Laurel. then add a of white Wine. Cullis and Broth. and ferve the reft Faggot upon the Chickens . Chickens as for a FricafTee. put them into a Stew-pan. with a good bit of Butter. or more. and ferve upon the Chickens. and a little Vinegar or fmall Serve under a couple of roafled ChicCapers whole kens.lets a Matlot of Chickens with Eel. and glazed. Pepper. Thyme. and fkin in- them place the bits properly on the Difh you tend for table. and one dozen of fmall Onions. each into quarters . and half a fpoonful of whole Capers . and put a little Broth to them to warm . as the Poulets . add half a glafs of white Wine.214 ffl> e PROFESSED COOK. /^ UT two Chickens. garnifh round with fried Bread. when fried a little. Salt. and two Cloves When three parts done. Pepper and Salt When the Chickens are half done. Laurel. add a little Vinegar. done after the large ones. and a little Salt and and . make a Ragout of fmafl Onions. and when quite done. Shallots. a faggot of Parfley. UT /"^ roafted . foak this awhile. : Matektte de Poulets Cults* Matlot of roafted Chickens. : Matektte de Pov. three of Spices. and a bit of good Butter . Shallots. and garnifh the Difti with fried Bread. Thyme. take out the and Garlick. put to them an Eel cut in pieces. one clove of Garlick. then boiled in Broth and Cullis.

OARNISH Veal and . and well boiled with pretty thick Cullis . all Cloud Faihion. into the Stew-pan. upon a flow fire. add them Pepper and put of Lard . Ham. give them a fry in Oil or frefh Butter. a little Balil. and ferve upon the : Pepper Chickens. two Cloves. a fago-ot of fwect Herbs. and trufs them as if they were not boned . and fluff T)ONE Truffles all two Chickens them with a Ragout made of fmall Onions. and Salt trufs two Chickens as for roafting. and Anchovies. chopped or Mufhrooms. the bottom of a Stew-pan with flices of Truffles flicjd or whole. and Salt. and reduce it to a Sauce confiflencc . allb done are by fluffing them with the Truffles. P 4 Poulets . add a little more Cullis. fat Livers.*Tbe PROFESSED COOK. Poitlets 215 aux Trnfes. cut into dice. fift and fkim the Sauce. and Chickens roafted with ferve the Sauce upon them. and finifh on a How fire : done. and mixed with a little Butter Serve with a Ragout of Truffles under them. you think this You may proper. put the Truffles round the Chickens. then add a glafs of white Wine. Chickens with Truffles. lift and fkim the Sauce. Chickens St. to the Legs.. covered with flices a middling fire about a quarter of an hour. and braze them in fome good Cullis. with what Sauce and fluffed atter brazed being alfo ferve manner. few up the Chickens. between flices of Lard and Lemon When done. foak them on When two fpoonfuls of Cullis. : Poulcts a la Saint Cloud. Livers and Truffles chopped together.

with one clove of Shallots chopped very line. *TPAKE roafted Chickens. two Cloves. half a glafs . r* U T two Chickens into quarters. of the Sauce. Poulets a la Vittageoife. lard the Breafts with fprigs of Parilev. one clove of. put it into a Mortar. or others. : While the Chickens are brazing make fham your Eggs after this manner: Soak Bread Crumbs in good Cullis. and roall them. fift the Sauce. roll in Flour. out the Breaft-bones of two Chickens. Chickens Liaifon Sauce. and four or five hard Yolks of Eggs . mix it well all together.216 yke PROFESSED COOK. fkim the Fat clean Culb's and add three Yolks of Eggs beat up with fome off. cut them in pieces. until it is quite thick . the Sides with Lard. make it into little Balls. a Dice of Ham. bailing with Hog's Lard them to keep the Pariley crifp : ready a well-tailed Ragout Breads. green Shallots. /^UT trufs Chickens Country Falhion. and braze them with flices of Lard. which and put a moment into boiling Broth . Poulets a la Liaifon aux petits Oeufs Compofis. Pepper. a little Bafil. and one or two fpoonfuls of When done. a fpoonful of Beef Marrow melted. pound thefe together with Pepper and Salt. they are done. Flour. and ferve upon the Chickens. have of Cucumbers. and pour it a good Cullis Sauce. fplit the into the Chickens Serve under : When Poulets an Gratin* Chickens in Gratin.Garlick. a faggot of Parfley. fuch as have been at table. and fmall Eggs ihammed. a bit of Butter. give them a fry in Butter. Salt. then add two raw Yolks of Eggs . and put them into a Stew-pan with a few fpoonfuls of Cullis. then put them into the Sauce as prepared. a glafs of white Wine. and as for boiling .

chopped ParMulhrooms. fcraped Lard. and mix it with a Farce made of Bread Crumbs. and two Cloves Cut a large Eel into pretty long pieces. and take fplit each in two. Nutmeg. Salt. (which is the meaning of Gratin) when ready. Poiikts en Surtout. according to fancy and convenience.PROFESSED COOK. Pepper and Salt fimmer . the Flefh from the Breaft. add the remain. glafs fley. and four or five Yolks of Eggs . mince the Meat. which have ferved before . Cream. reduce to a Glaze. a little Confommee. with half of the Sauce in the bottom. when done. together about a quarter of an hour lay the Chickens in the Dim you intend for table. or any other. Beef Suet. with Sauce a la Reine. chopped Parfley. ''PAKE cut all roafted Chickens. a Faggot. Shallots. Wine. Pepper. as if whole. : each Poukts a la Reine. Chickens. of white Shallots. ftrew them over Serve Bread Crumbs. and cut out the Breuft-bone. and Bread Crumbs or Cruft Parings . and lard the outride with fine Lard Boil this in Veal Cullis . fmooth them with a with knife dipt in Whites of Eggs. Chickens Mafqueraded. fimmer it until it catches . all 217 . /"""UT two Chickens into quarters. a few flices of Lemon peeled. to glaze the Eel with . fill the Chickens with this. without quite feparating them . and bake them in the oven : with a Sauce a la Reine. and a piece of Eel upon : : Serve with a Spaniih Sauce. and braze them with dices of Lard. which. Poukts . Salt. out the Bones. a bit of Butter. Pepper. lay the pieces of Chickens in the Table-dim.der of the Sauce upon the Chickens.

then add four or five hard Yolks of Eggs chopped. and a handful of Bread Crumbs . and Nutmeg. Pepper and Salt. being firfl {tripped of the Lard : and Lemon dices. reduce it as a white Liaifon. Poukts a FAiigloife. the Herbs very fine . put them into a Stewand CCALD half an hour. chopped. put two or three fpoonfuls of Cullis into a fmall Stew-pan. and put to it fome of the former Butter . with as Milk. place peeled Lemon upon them. the Chickens "Livers boiled and minced. add a Lemon Squeeze^ when ready to ferve upon the Chickens. and then fift them in a Stamine. one Anchovie. fqueeze the Water out. Poukn . a few chopped Capers. Englifh Fafhion. Chickens with Sea-green Sauce. ftuff a couple of good fat Chickens with it. Salt. wrap up with a good bit of Butter rolled in Flour. fimmer this till the Liquid is quite reduced to a thick Pap. a good quantity of Parfley and Garden CreP or fes. chopped Parfley. a good bit of Butter. fluff the Chickens Livers \vith it. any other Herbs . a-*kt*-1r ^rrjtnrl Nnrmrrj^ and three raw Yolks of Eggs to make the mixture . Pepper. preffing hard with a fpoon to extraft the Juice of the Herbs . pound fimmer them about pan with a good deal of Butter. Chickens. them in and them Make a Sauce roaft Lard. Shallots. which ought to be truffed as for a few llices of boiling. take part of this Butter to make a Farce. half pUT much a pint of Cream into a Stew-pan. a few drops of Vinegar. and ferve over the Chickens.218 ttc PROFESSED Poukts an Celadon* COOK:. and wrap them in llices of Bacon and Paper to roaft . boil it a moment. with the Salt and Pepper .

Chickens au Romeflic.PROFESSED COOK. wrapped in ilices of Lard and Paper For the Sauce. Mufhrooms. Rabbit kept long. and Cullis. make Cafes of white Paper. Pepper. Padlcy. Salt. and then roaft them. a differentes Sauces V\7HEN a deal of Legs of Chickens with different Sauces and Ragouts. Poidcts au Romeftic. and the Marinate. and a few itfelf. Parfley. and place them in the oven or under a brazing-pan cover : into '"pAKE Paper Cafes. and a Lemon Squeeze. adding thereto half a glafs of white Wine. and three fpoonfuls of good well-tafted You Cullis . with Legs and a . Oil. and ferve upon the Chickens. and cut all the white Meat Chickens in with a little done. and trufs them for roalling give them firit a fry in Butter. fimmer the Carcafe of the Rabbit chopped in pieces. Potdets en CaiJ/es. with chopped Truffles. marinate it about an hour. you have occafion to ufe the white Meat of Chickens by work good Difh. Pepper and Salt . put the Fillets therein with their Marinate . Shallots. lift it.for Braze them with pieces of Lard. . Shallots. 219 When add a large Fillets . the Culwith above made alfo ferve with a Sauce may lis j or with any kind of Cu[(fes de Poulets Game. : '"PAKE Pinions of Poultry. . (which is often the cafe where a done) the Legs may alfo ferve. half a Bay-leaf. wipe off the Fat as little much as poffible. &? Ragouts. and Nutmeg take out the Breaft Bones of two Chickens. Mufhrooms. few them up very well. fill them up with the Fillets of Rabbits. and cut as many Fillets (without Bones) as you can marinate thefe about an hour in melted Butter or good Oil. roafted Chickens. or with a Cullis made with Fragments. is . without breaking the Skin.

a good bit of Butter. Poulets d la Peek. fcald them a moment in boiling Water. two fpoonfuls rich Jelly Broth. when half done. and add two fpoonfuls of Cullis and a little Salt . with a few flices of Lemon. add three Yolks of Eggs beat up with Cream. Poulets a la DucheJJe. : flices of Lemon. in a Hurry. and flatten them pretty much with a Cleaver. (leaving out the Cullis and Gravy) give it a boil. leaving only few of the tender Leaves . If you would have it white. fplit them at the back. a faggot of Pariley. Shallots. put r^UT them in a Stew-pan with a little Broth. Mumrooms. and then in Broth. let the Sauce be fliort. them. and a little boil the fprig of Fennel . a bit of Butter. Chickens with green Peas. to keep them white Serve them with what Ragout or Sauce you think proper. Shallots. and Flour .220 few The PROFESSED COOK. and reduce the liquid as much as poffible. Pepper and Salt Roaft two fmall fat Chickens . boil on a flow Fire. and take out the Faggot before you ferve. the Artichokes round and the Sauce over all. Chickens trufled as for boiling. a ("]UT fome Artichokes as for frying. put a quart of green Peas into the fame Pan. with a flice of Ham and two or three Chickens gINGE a couple of flices . : : Poulets aux petit3 Pois. add to this half a of glafs of white Wine. and make a Sauce with chopped Parfley. Itirring it continually. the Duchefs's Fafhion. one or two Chickens as for a Fricaflee. Chickens. Sauce a moment and fkim it well When the Chickens are ready. Flour. or any thing elfe . fcald a few flices of Fillet of Veal. and lay them in the bottom of a Stew-pan. and a little Mint . put them on the Dim.

Poulets au Blanc-mange* Chickens with a Blanc-mange. Shallots. Pigeons. and half an Onion . Ponkts au Parmefan. finely pounded. and fprinkle more Parmefan over them . lift the Liquid. fkim it very free from Fat. or under a Brazing-pan Cover. and put to it a handful of feveral Stamine in it fift a monds. parboil the Chickens with a good piece of Butter. Laurel. let them foak fome time . . boiled with a little Coriander. add a fmall and finim the brazing then take glafs of white Wine. fift and fkim the Sauce . and the Chickens upon that . Chickens with Parmefan Cheefe. and a Laurel Leaf. of Yolks five raw or then four add Eggs beat times. put them into the Oven. whole Pepper. upon the Chickens. Salt. a couple of Chickens with flices of Veal. or any other dreffed after the fame manner. chopped Parfley. take fweet Alit off the Fire. . add a Lemon Squeeze if neceilary. a faggot of Parfley. clean the border of the Dilh. then lay them in the firft Stew-pan upon the Veal. then add half a glafs of white Wine. AT a Blanc-mange with a pint of Cream. A may be Fowl. a little Bafil. and ferve with a Ihort Sauce. and add to it fome good Cullis boil it a moment. Shallots. with heat enough : T>RAZE to give them a fine yellow colour . and Bacon. flices 221 of peeled Lemon . fprinkle feme chopped Sweetbreads over them.PROFESSED COOK. Pepper and Salt . laftly. . and fervc . and cover them over with flices of Lard let them foak about a quarter of an hour on a flow Fire. a good bit of Butter. out the Chickens. two Cloves. Muihrooms. ilin ing it the on it with a Cream little Fire. two fpoonfuls of Oil. . and a little Cullis When done. bafte them with the remainder of the Sauce. Thyme. a little Broth. kind of Poultry. put up AKE ' constantly. put part of it into the table Diih with rafped Parmefan over it.

DUT a good handful of Verjuice 'Grapes into boiling Water for a moment to fcald . one or two fmall bits of Ham. Chickens. Poulets . Salt. and half a glafs of white Wine . Nutmeg. truls them put them a moproperly. : conftantly. &c. then put them into : two or three fpoonfuls of good Cnllis and Jelly Broth. Poidets au Verjus* Chickens with Verjuice Grapes. and Shallots ftuff two boned Chickens with this. and lew them up very well ment in boiling Water. two whole Shahwhen done. and mix all Bone two Chickens. half a' Laurel Leaf. Salt. and Salt Serve this upon a couple of Chickens roafted. braze them with Dices of Lard. with fcraped Lard. a Stew-pan with Poulets au Sultan. as before directed (See Poidets anx Petit s Oeufs. chopped Parfley.) boil it half a quarter of an hour. a Sweet-bread fcalded. Turkifli Fafliion. with Beef Marrow. . flices of Veal. and Huffed with their Livers. or iham a Farce with Livers. cut into dice. prick them in three lots. a Faggot. for fear the Eggs Ihould curdle Mince the Breaft of a Fowl roaftcd very fine. ones. or others. firft peeled. fat and Mufhrooms. Pepper. page 216 . a Faggot. leafoned with Pepper. braze them on a flow Fire about an hour. to fcald . clean Cloth : ferve with a Cullis a la Reine. and fmall Yolks of hard Eggs. all to the Wings and Legs. a piece of Butter. braze them with ilices of Bacon and Lemon. add a little Veal Cullis. . and Huff them with this Blanc-mange. ibme Milk.222 The PROFESSED COOK. a little Broth. and wipe them with a . then fift and fkim the Sauce. and together. two Cloves.. and ferve upon the Chickens. Pepper. Pepper and Salt or four places to let the Fat out.

Poulets 223 a la Favorite. :ut the Chickens in two. Poule'ts . and upon them Fillets of roafted Chickens. then add two or three glaftes of white Wine. put them in the bottom of your Saliad Difh. intermixed with Anchovies. or any other of defign. thoroughly. and Yolks of Eggs. Chickens in Sallad. Pepper. and DONE two Chickens wipe the Chickens very clean. fqueeze them a little in a cloth to get the Fat out. fort r^UT dilpofed in the chopped Capers. Beef Suet or jvounded Lard. half a clove of Garlick. ialt. lift it. Pepper and Salt . Favourite Chickens. a faggot of Parfley. and lay fome of this Farce upon each half. and fervc it upon the Chickens. one or two good Lettuces as for Sallad. and two fpoonfuls of good Cullis . and cover it over with the Remainder. braze them in Broth with two glaffes of white Wine. into a Povlets en Salade. then roll up the Chickens in dices of Lard and pieces of Starnine. cut an Eel into Fillets. when they are done. which lay upon the Farce. fweet Herbs finely chopped. two of Spices.PROFESSED COOK. and Sallad Herbs. boil it about half an hour. foak it on a flow Fire about half an hour. imoothing it with a Knife dipt in White of Eggs. green Shallots. with one dice of Ham . Ikim it very clean. Flowers. and ferve with a Sauce made after this manner Put two dices of Fillet of Veal : Stew-pan. a Laurel Leaf. to reduce it to the confiftence of a Sauce . take off the Lard. properly form of Sprigs. and make a good Farce with Breaft of Fowl roafted. Thyme. iufficient to mix it well. and tie them well with Packthread .

Pepper. one flice of Ham. . fimmer them awhile in a Stew-pan by themfelves. and ferve the Sauce upon them. reduce the Liquid pretty thick. trufs them as if whole. Lemon. Favourite Chickens. "DONE Matektte des Poulets aux Racines. a large Chicken into quarters. let it fimmer flowly Cut : /^UT Carrots and Parfneps to whatfhape you pleafe. Poulets Mignons aux Piftaches. boil together a few minutes . braze them flowly for about an hour with flices of Bacon. a little Cullis. and put it to the Roots . and two Cloves . fift and ikim the Sauce of the Chicken. fift and fkim the Sauce. with a good bit of Butter. Chickens Glazed. three or four whole as Mufhrooms. and two raw Yolks of Eggs . and ferve it upon the Chicken. or leave them whole and either cut finge and lard you do Fricandeaux. whole Pepper. . and a handful of Piftachio Nuts Icalded . all to the Legs and Wings fluff them with a Farce made of Sweetbreads. two fmall Chickens. and put it into a Stew-pan with five or fix thin flices of Pickled Pork. chopped Truffles. a Faggot. >pRUSS them in them flices two Chickens as for boiling. wipe the Chic* kens very clean. and Veal. Salt. fcraped Lard. the Pickled Pork intermixed. and then add a little Broth -and Cullis : When three parts done.. and fcald them with one dozen of fmall Onions . and two fpoonfuls of Broth . . two or three fpoonfuls of Broth. two' Cloves. two. Matlot of Chickens with Roots. xvith Piftachio Nuts. add two fpoonfuls of good Veal Cullis. and few them up to keep the Farce in . or Mufhrooms. Salt. a Faggot. then braze them with of Veal.224 *The PROFESSED COOK. Poulets Glaces.

Au firil fcalded.The PROFESSED COOK. Pepper and Salt. Shallots. Pepper and Salt . lift the Sauce. take : When them out and and boil this is it ihcni cool. Poulets en Gdec ^ appelles Au Pere Dov'illet. - t i think . half a pint of white Wine. which will ferve you for Sauce. to glaze all the Brcaft part Put a little more Broth and Cullis of the Chickens into the fame Stew-pan. one Shallot. and ferve it upon the Chickens. awhile with a Lemon diced. two Cloves. fift it. half a clove of Garlick. adding a Lemon Squeeze. fmall. a litand Broth . .Thyme. Thyme. chopped Parfley. a faggot of i'weet Herbs. and two of Spices add a little Broth. make a Liaifon over the fire. Fribbling. When done. ituff the Chickens with this. Vinegar like a white Sauce. . and and fimmer (lowly reduce it to a Caramel. to gather the remainder of : : the glaze. fift it in a . a faggot of Parfley. and roaft them. one Anchovya T>OIL pounded tle whole Capers. boil them with a Knuckle of Veal Chickens in Jelly. 225 j: . handful of Bread Crumbs in Cream till it is quite thick. one raw Egg. being wrapped in dices of Lard and Paper . Poulets a la Payfanne. HpRUSS two Chickens as for boiling. Pere Douillet. then take it off the fire. make a Sauce with a bit of Butter and Flour. fkim the Broth. Chickens Country-wife Fafhion. ipru*s of O * clear. viz. fingc them. and lard them with large Lardons rolled in fine Spices fiveet and Herbs . and put to it a quarter of a pound of Butter. four Yolks of Eggs. and a little Coriander the Chickens are done. Laurel. place and other Colours as you ihall 2reen Parftev. You may ferve thefe Chickens with any Revved Greens. Mulhrooms. When (and the Shell pounded) to clarify the Broth let : into napkin put the Chickens them a pan much of their own upon bignefs.

pour over a fufficiency of the Jelly to cover them. and be kept as to they ought long as the weather will admit. two Cloves. Chickens Indian Falhion. Yolks of Eggs. give them a boiling together. Chickens the young Wench's Fafhion. then add a fpoonful of Cullis. : Du Of Dindon d D I N DON. Turkies are moflly preferable to Cocks for When perly trufled. put thefe in a Stew-pan. they are much the fame. Make a Forced-meat with the Liver chopped. TURKEY. fcraped Lard.) Poukts a la Marmotte. and boil them in Broth with fmall Onions fcalded Cut Mufhrooms and pickled Cucumbers into dice. with a bit of Butter. la Broche a different Ragouts* whitenefs and tendernefs . give the Turkey a few turns over the fire .226 The PROFESSED COOK. and the Roots . Pepper and Salt pro: JJ[ EN Roafted Turkey with different Ragouts. and ferve with roalted Chickens. and to ufe let them cool. moment into warm Water. a Faggot. a little Broth. Poulets a FIndienne. /""LIT Carrots and Parfneps to what fhape you like. When you want them. Pepper and Salt . boil awhile on a flow fire. lay the Chickens Breafts undermoft. the fmall fleihy onesare the moft efteemed. Parfley. dip the Pan a and turn them over gently. (See Turkifh Falhion. bathing the Chickens firft with Whites of Eggs to make them flick . Shallots. think proper. half a clove of Garlick.

flices. cut into thin : : : Dlndon au Pere (See the fame Douillet. a little Pepper and Salt. Endive. Roots of any fmall Melons. ^flice foak it awhile. a little Broth. Green Peas. Cloves. a pint of white Wine. then add two ipoonfuls of Broth. and trufs . upon the Bread to keep it Serve with white. drain them all. a Knuckle. 227 fire in a large Stew-pan with Butter . Turkey fluffed with Onions and Pickled Pork. and a few Mufhrooms . a good bit of Ham. green Shallots. and wrap it in flices of Lard and PaMake a Sauce with a bit of Butter. drain 2 two . a large faggot of Parfley. or large Spanifh ones.he PROFESSED COOK. four Cloves. boil on a flow fire until the Turkey is done.) . it on the fire it. then take it for boiling. according to the Dlndon farci d'Oignons petit Lard. fift the Broth. fmall Onions. a per to roafl of two Shallots. add a fmall fpoonful of Muflard. one Laurel Leaf. a little Bafil. Thyme. fkim it and fift it When ready. dices of Lard. and roafl it. and as much Cullis . fluif the Turkey therewith. (the the Legs within the Carcale out. Girkins. fluff the Farce under the Breafc where the Craw was taken on*". Cucumbers. Pepper and Salt When done. Celery. or any thing. Bay-leaf. and' put Shells two raw with bruifed) and again Eggs. GINGE a Turkey over the Charcoal. fimmer it about half an hour. Ham. Garden Beans. Thyme. with Lemon flices. Craw-filh. feafon. in Broth. screen Shal* * O OC? a two whole lots. Mo: rels. iYnall forts. Name in Chicken Articles. it as put it in a large Brazing-pan with flices of Fillet of Veal. and double Paper what Ragout you think proper. and boil -* with half a pound of Pickled Pork a faggot o f Par/lev. & OCALD them two dozen of fmall white Onions. Salt and Pepper. as Mufhrooms. Cardoons. a few flices of Beef. Truffles.

you dip turn it over upon a napkin Garnifh the Difh perly in the gently : with Parilev. n until jelly-cloth OAI'I : it becomes clear. make a good Farce with Bread of roafted Fowl. roll up each half. half a pint of white Wine. and Piftachio Nuts cover thefe again with fome of the Farce. and Laurel . put the Turkey upon this. or in dices. dirrino. or any thing elfe to keep them fait. . and bone it thoroughly. and Put the Turkey into lift it napkin or bignels. two or three Shallots. then lay on minced Ham. or both. hard Yolks of Eggs. dices of Veal and Beef. wrap them in dices of Bacon and a piece of Stamine. own bignefs. lay Pan much of its them pro- bottom of the pan. in warm Water. a Farce with raw Meat as before directed lard an old Turkey through in Salt and through with large Lardons. boil five or fix Cniw-fifli. rolled and fine . Lemon a boil in a it. When Bread: undermoil. viz. fweet Herbs. KE a good Salpicon. intermixed with green Pudlev.PROFESSED two or three dices of peeled CotfK. to ferve cold It may alfo be done upon a napkin. on clove of Garlick. and equally well. Turkey Dobed. and other Colours. . with good Broth. la Dindon a Daube. White of Fowl. and put them into a Brazing-pan much of their . and every thing as alreadv repeatedly directed lay fome of it upon each half pretty thick. Dindon en Turkey Coloured. let them cool in the Broth. and the Pan want life to it. Trurlles or Mufhrooms. three of Spices. and pour the Jelly upon it. . Girkins. Thyme u hole. f^ U T a Turkey in two. braze them on a dow fire about three hours . Bacon cut into dice. a few fweet Almonds.

cut into fmall bits Miiilirooms. reduce the Sauce. and turn it two or three times When done. put into a Brazing-pan of . two Carrots in bits. fvvect finely chopped. old Turkey thoroughly. fkim the Sauce. Turkey out HpAKE with a in its own Gravy. B ONE an of Veal the fame manner Fillet in lard a middling as the fhiff Turkey it a la Daube Fillet . a Faggot. Laurel. Turkey. and mixed nefs. jill of white Wine. lard alfo the . Herbs. and with it the of Veal finifh as the former. wrapped up in dices of Lard. Laurel. got Thyme. It may alfo be nfed hot with the fame Sauce.'The fine all PROFESSED COOK. and ufe the fame way. fift it. a laree fa *^ _s^ of fweet four one of Gariick. a pint of white Wine and Broth braze flowly about fix or feven hours until the Fleili gives under the finger . its own bigorwith flices of Lard at the bottom. fkim it and fift it Let the Turkey cool in the Sauce. put the Sweet-bread Turkey into a Brazing-pan of its own bigncfs. braze flowly. Dindon au Court Eoiullon. the Breaft-bonc of a Turkey. \vholc Pepper and Salt. Dlndon . and fluff it fcalded . three Cloves. Herbs it 229 Spices. fcraped Lard. reduce the Broth. An old one is equalh good as a young one for a Daube. with two fpoonfuls of Broth. Pepper and Salt . a glafs of Brandy. together . Cloves. two or three Onions. and add a chopped Shallot . a : and ferve upon the Turkey. : Daube de Dindon Turkey dobed another Wav. and a little Nutmeg . to ferve cold together. . Thyme.

wrap it up in a Stamine. Mufhrooms. fat Livers. giving it the form of a Kettle-drum . a fcalded Sweet- bread. that it the flavour of the Truffles . fpread it in a Stew-pan. add a little Salt. add a little Cullis. Turkey fluffed vvith Truffles. cut it in back. a a few flices of Veal. fkim the Sauce. Pep. and Pepper fift it . and fluff as much Craw-fifh Butter under as poffible fluff the infide with a Ragout made of the . Turkey in Moulds. (that is. Truffles. Salt: When done. being firft well wiped of its Fat. with a little Broth. then roafl it take may with flices of Lard round. round at bottom. or a pound and a half of Truffles. Pepper and Salt. and flat at top) braze it in a Stew-pan of glafs of Cloves. pEEL and keep : Dindon en Timbak. and fill with a good Salpicon made after this manner : Cut into fmall bits.Liver. Thyme. and fluff a frefh-killed Turkey therewith . Pepper. "DONE two it a fat at the middling Turkey thoroughly. wrap it in two or three fheets of Paper. : Dindon a rEcarlaie. Turkey the Scarlet Colour.of Lemon upon it. and. about a pound. Laurel. it in this flate for three or four days.230 57^ PROFESSED COOK. three half a clove of Garlick. Mufhrooms. Shallots. Put this into the Turkey. with a Spanifli Sauce. and reduce it to a good confidence Serve this upon the Timbale. Parfley. few it up clofe. Spanifli Sauce. its Wine. and fcraped Lard. own bignefs. and few it up like a bag . a Faggot. Dindon Farci de Trufes a FEJpagnok. Skin of a fmall Turkey from the up 'J'AKE FL-fh without breaking it. place a few flices. per . and the fame Paper Serve See Sauce Articles.

bailing it often with Butter Make a Sauce with a rich Cullis. Dindon a la Mayence. otherwill break in larding) wrap the Turkey up in feveral Papers. &cv a little . with the Liver. Dindon Farcl de Marons & Saucijfes. in a 231 per and Salt.The PROFESSED COOK. prepared good Cullis fhort Sauce . and finim the brazing. with flices of Veal. method of making it in the Cullis Articles. you will find the per. the melted Lard. Salt. Pepper. give it a few turns on the fire. "DO AST what quantity of Chefnuts you think proper. to keep it white . and lard all the Breafl with Mayence Ham. (cut the Ham with the grain. and roafl it. then put it in another Stew-pan. peel them. two fpoonfuls of Gravy. and wrap it witr^ dices of Lard and PepServe with a Craw-fiih Cullis . Turkey roafled. and two or three Shallots finely chopped. half a glafs of white Wine. few it *. and foak it about half an hour on a flow fire . with melted Lard. and every thing as ufed before. add a little Cullis to make a Liaifon. fkim and a fift USS the Sauce. put it in a Stew-pan. one (lice of Ham. Shallots. finge it over the fire. it : Dindon a la Poele. inftead wiie of Lard . fluffed with Saufages and Chefnuts. 'TpRUSS a Turkey for roafling. cover it over with flices of Lard. adding whole Pepper and Salt . up. Turkey with the Legs inward. and flatten it as much as you can . and pound a few to make a Farce. Mulhrooms. then add a glafs of white Wine and a little Broth. Turkey in a Hurry. chopped Parfley. and ferve upon the Turkey. and a little Garlick . chopped Parfley. Shallots. Turkey Mayence Faihion. reduce it to a good confiftence. and add the Juice of half a Lemon.

and good many fmall Saulages. add a pounded and a handful Anchovy.23 2 a ybe PROFESSED COOK. and one of Garlick . put them into a Stew-pan. two fpoonfuls of Cullis. if any. See Cullis Articles. a bit of Butter. Cuijfes de Dindon a la Provenfak. Mafiuiut viz. and the fharpncfs of the Sauce. Fafliion. chopped Parfley. firft fried in Butter till roaft the Turkey. little Salt and Pepper. which fliould be rclifhing. as much Broth. put them into 'jpAKE a Stew-pan with a glafs of Wine. Salmi dc D'mJon. and ferve with a Cheinut Cullis. and the Body with the whole Chefnuts. broiled of a fine : : : _ brown . Shallots. Truffles. chopped Mufhrooms. chopped Capers. then dipped in Oil or melted Butter. ikim the Sauce free from Fat. warm without together. ot Olives floned . add a pounded Anchor. and a little Broth . Serve upon the This is alfo called Cuijes Legs. Legs of Turkey the Provence the Legs of a roafted Turkey. Mufhrooms. a faggot of fweet Herbs. Shallots. Raw Legs of Turkies are alfo brazed tender. and fervc all together. and three raw Yolk's of Kggs fluff the Craw of the Turkey with this. Legs mafked. with a glafs of white Wine. Turkey hafhed. fimmer about an hour to reduce the Sauce Make a Ragout with a Sweet-bread. /"^UT the remains of a roaftcd Turkey properly . wrapped up with flices of Lard and Paper. two Cloves. boiling Let your tafte guide you for Pepper and Salt. a half done . and a bit of Butter . Pepper and Salt. and boil it fome time When ready. foak this a little while. . and a Squeeze of Lemon . boil half an hour. Parfley. Salt and Pepper. and reduce to a iliort Sauce: When ready. then add a little Broth and Cullis.

and Broth : done. and ferved with Sauce Remouhuk. two Cloves. for Forced-meat. then take out the Faggot and Garlick . or Ragout. or only one. Salt. fkim the Sauce. to pleafe different palates . in Paper Cafes. they may proper. different Ways. . the Legs in the fame manner. a Faggot. brown colour. a When Faggot. reduce it to a Glaze. Broth. and many other purpofes. mi Gratin. You may allb braze and finifh it like Fricandeaux. and fervc them with what fie wed Greens. and add a Liaifon of two Yolks of Eggs and Cream. lard them all over. or with Sauce Robert. the remainder of a roafled all Turkey Sauce with chopped Legs Mufhrooms. put in the Fillets to warm without boiling. you mall think be drelfed a la Saint e Meneboidt. lait is called CuiJJfS de Dlndon d la Gendarme. boil it fome time. The remainder of the Turkey will ferve for Filets a la Bechamel. into Fillets. and a Lemon Squeeze. the Wings alone will do for a Dilli) cut them pretty large from the Breaft. off the Wings and Legs of a Turkey .PROFESSEDCOOK. You may allb -drefs it with Cullis Sauce. as occafion fhall require The Legs of Turkies that have been fervcd before may alib be dreifed as above. Wings and Legs of Turkey Glazed. half a clove of Garlick. Filets Or de Dindon de plttfieurs Fillets of Turkey . Ailes &? Cnijfcs de This Dindon Qlace:s. chopped Parfley. when reaily. or any to the prepare a other. Pepper and Salt . a bit of Butter. Shallots. Sauce. (if of a large one. whole Pepper. braze them on a flow fire with fliccs of Veal and Ham.

and fervc with what Sauce or Ragout you pleafe. fried or broiled. Dlndon en Fafon de Cuijjes d'Oyes. very clean. Sainte Menehoult. and melt a fufficient quanof thefe tity together to pour into the pot. nd then cover it with Leather or ftrong Paper. Sweet- Mulhrooms. CuiJJes de Legs of Turkies prefervcd. one Onion. : in the oven. mix it with frefh Hog's Lard.234 Tfie PROFESSED COOK. E ten or twelve Stumps over a Charcoal g N G them I fire. lift the Fat of the roafting. fo as to cover the whole . or broil them. a couple of Carrots cut in . and a little Nutmeg. and cut off the Spurs and -laws . and finilhed breads. and lay them clofe in an earthen OAST fprcading fome Salt upon each. like the Legs of Geefe. them. Pates de Dindons a la Sainte Menehoult. veflel. ID ONE a couple of Legs quite to the end. a Thyme. Salt. braze them in a fmall Stew-pan with fat Broth. and braze them with flices of Lard and Lemon 'Serve with a Spaniih Sauce. and let them cool . and fill the infide with a Farce made of Livers. Shallots. Pepper and two Yolks of Eggs. and fallen it fo that the air does not penetrate. rel CuiJJes de Dlndon en Surprife. Laurel. When you have occaiion to ufe them in hot Water to melt off the Greaie. let it cool. then cut off the Legs and Wings properly. two glafles of white Wine. T3 the Turkies till about half or three parts done. Nutmeg. few them up. dip and finilh them in a Braze . pick Faggot. and a few LauLeaves between . firft covered with Bread Crumbs. fcraped Lard. Stumps of Turkies. farfley. Legs that have been ferved before will alfo do for this Difh . but then the Farce muft be previoufly boiled in Cullis. Sham Legs of Turkey.

Des PIGEONS. You may alfo drefs them with Cullis. White Fricaffee of Pigeons. being dipped in a good thick BatWhen ter: they are brazed tender. PIGEONS. and take out the Ham and add a Lemon the Squeeze. them a little a Bay-leaf. in like and Artichoke-bottoms. If and Faggot and Cream. thing. roll Bread Crumbs. and broil them {lowly.The PROFESSED COOK. and whole Pepper . . often with Butter: Serve You them. Faggot. a la Of Fricaffee de Pigeons Pouktte. them in the Fat of their Braze. drain them. time they require as many people do which . alfo in Jelly. with a good piece a of Ham. Sweet-breads. with Colours. boiling. you may ferve them with what Sauce you pleafe. reduce the Broth. quarters. Thyme. which Sweet-breads manner. miffing the Legs CCALD cut a few Pigeons in hot in Water. 235 in three or four pieces. as more to braze than young Pigeons. (if large ones and if halves. fcald them in boiling Water before you put them to the Pigeons. make warm without you would a Liaifon with two Yolks of Eggs not like Cream. then add a fmall quantity of Broth. bafting with fried Parfley. middling fmall ones let them remain whole. and Taragon Vinegar Serve cold with the Jelly pro- may alfo fry : perly laid. foak while. fliould be half done before mixing with the Pigeons. a them flice into a Stew-pan. in them inwards) put of Butter. dip them in Pepper and Salt . Pigeons with any garnifli fuch as or Artichoke-bottoms. with very little Salt. and two Cloves . chopped Mulhrooms. adding. when done. fimmer on a flow fire.

Pigcot-iS an SoleiL QCALD fine Pigeons bright Colour. a faggot of Pariley. done. and fift the Sauce. half done Laurel. reduce the Sauce. put them into a Stew- pan with a good piece of Butter. with a faggot of Parfley.236 The PROFESSED COOK. add : a the boiling. and a little Broth and Gravy When half done. until Fricajjee de Pigeovs a la fcald two or three large Pigeons in cut them into halves. (fee Chickens ditto). and take out the Faggot and : If you pleafe you little Cullis finilh Ham of Sugar. and make a Liaifon without boiling ready. av. . what quantity of Peas you pleafe. and put them to boiling Water. . and foak it on the fire about half an hour. Fricajjee de Pigeons T)REPARE FricalFee of Pigeons with Green Peas. by only in the Broth ufing boiling. and two Cloves . the Pork. fmall Pigeons. accordmay to You tafte. Shallots. Fricaflee of Pigeons Country Fafhion. and finifhing with two Yolks of Eggs beat up with Cream. for this purpofc. which arc commonly ufcd In this inftance they are called Pigeons au Coulls. leaving both the Pinions and Legs. half a pound of Pickled Pork into thin illces. Thyme. Salt and Pepper. and Ikewer of a the Legs fo as to keep them pretty clofe . then add Water and whole foak them a : little while. or cut large ones into quarters or halves. fmall Pigeons as the former. ing may allb drefs them white. Pigeons en Surtoui. Cream. a fl'ice of Ham. trifle i add a ^UT it is Payjlmnc. fplit them a little at the back. ikim Pepper add three Yolks of Eggs and : When When Pigeons Mafqucraded. add a little Vinegar. braze them with .x petits Pols.

except fenfe as common it material reafon fhould require . Salt. and a little When they are almoft done. Pigeons an Court Bouillon. It is the fine brown Colour which they ought to have when properly fried. "PHIS . as in fevcral other Diflies. Stuffed Pigeons and Pifbchio Nuts. take them out to Broth drain. and as much Broth When done. and boil a moment linall handful of fcalded Piftachio-nuts. a Faggot. two fpoonfuls of good Oil. for the different forts of meat. upon the Pigeons. this is difference of time in brazing. fift and fkim the Sauce. Pepper and Salt few them up as with fliccs of Lard and if whole. has been repeated fo often. th. done the fame. Parfley. which gives them the name. and dip them in a good thick Batter made of Flour. will guide. add two then add a fpoonfuls of Cullis. chopped Muflirooms. a Faggot. fine Salt. fat Livers. confidence . allowing &c. Shallots. Pepper. all to the them with a Salpicop made . "DON E Wings of three or four large and Legs . See Turkey . of a fine yellow Colour. and braze them Veal. : . fry them in frelh Hog's Lard. la Saint e for the Pigeons a Mcncboalt. a glafs of white Wine. and ilirred continually to make it of a pretty thick ilices flice Ham. of Lard.37 with a few two Cloves. of ilices 2. Pigeons Foures aitx Plftacbes. and ferve with fried Parfley. a : of Lemon. poured in by little and little. or Oil. and ferve Sweet-breads. ttuff tame Pigeons. Cyder.iJje PROFESSED COOK.U I fliall forbear an\ giving any further direction about it. Small Beer or Wine.

cut four flices of Ham. a little Salt and Pepper . drain the Fat off. the Legs inwards . Pigeons Perigord. make this boil. as before directed. then foak them in a Stewpan on the fire until they are done. and put them into a Stew-pan with a glafs of white Wine. Pepper and Salt. take a little Broth and Flour. as the feafon af- Pigeons a la Perigord au Gratin. and two Trufs four or Cloves. and place it on ames fire to make it catch at bottom . a faggot of fweet Herbs. boil it Ham upon and the Pigeons . you have Pigeons. then boil the Pigeons flowly therein : The Truffles being done. and a moment . and put a little Cullis into the fame Pan. E are larded and brazed like Fricandeaux and *"p Chickens. two Yolks of Eggs. and fimmer them fome time five fmall Pigeons. (an old Gafcoon Word. Parfley. Pigeons Glazed and ferved with ftewed Greens. Truffles. and ferve the Pigeon upon it. to gather what remains at the bottom. Pepper and Salt . with a little Vinegar. a Faggot. chopped Mumrooms. mixed with a little fcraped Lard. put this into the bottom of the Dim. and ilir it continually. Ham. and Shallots. take them out. finifh the fame way. take out the Faggot and : DEEL as many whole Truffles as put the Pigeons to them. Pigeons Glaces aux Legumes. with a few dices of Lard and Lemon. and fimmer them Make a little Forced-meat with Livers of Poultry. a flice of Ham. Broth. fome time together : tiu Cingara. intermixed with the Truffles.2 j8 T'he PROFESSED COOK. H Y and ferve with fuch ftewed Greens fords. put the four flices of pieces of fried Bread of the fame bignefs. or as fancy directs.) four Pigeons with flices of Lard and Broth. which foak fome time in Pigeons gRAZE Water to make them frefh.

already. You may alfo prewith Dim which have been fer. one . fley. fprinkle them with Bread Crumbs. as Carrots. and let them cool. and ferve them with what Ragout you think You may alfo braze proper. what Pigeons you pleafe in a common Braze. Beef Suet fcalded. Hotchpot of Pigeons. *T*RUSS two in a fmall or three large Pigeons. and boil them Soup-pot with Broth. bathe them in Eggs. Parfneps. Shallots. Roafted Pigeons with different Sauces and Ragouts. then wrap them^all over with fome of this Farce .PROFESSED COOK. Partwo Yolks of Eggs. or is moft convenient. Celery. Spanifh Fafhion. a little chopped Bafil. make a Farce with Bread Crumbs foaked in Cream till it is quite thick. Pigeons a la Broche a differentes Sauces & Ragouts. and roaft Pepper them with a (lice of Lard wrapped in Paper. Thyme. the fluff Salt and . Pigeons au Bafilic. all forts of Roots fcalded. Ragout you pleafe. what Sauce or with ierve and them. and fry them of a good fley. fcraped Lard. drain them.ved Pigeons pare with without a Farce Cut or them in two. the Legs being truffed inwards . mixed with Yolks of Eggs When the Pigeons are done. and fry dip them as before : Serve with fried Parfley. a faggot of ParQey. and pour the Sauce over all. Shallots. with the Sauce poured over them. or with only the Ham flices upon the Pigeons. 239 Pigeons intermixed. Pargreen Shallots. : T)RAZE Serve with fried Parfley. or without . Pigeons with it. A/fAKE a Farce with the Livers. one dozen of Onions. Pepper and Salt. Mufhrooms. in Batter them thick and Bread Crumbs. Pigeons with Bafil. colour: this : Pigeons en Hochepot a FEfpagjiole.

Pigeons en Crepine an Pontifc* Pigeons in Cowl. Pigeons . Pigeons and Parmefan are done after the fame manner as all other I Diflics under the fame direction Alfo an Gratia. well tailed. r T> OIL Broth Pigeons with Craw -fifh Cullis. Herbs. the Tails of the Craw-fifli whole in good .40 *fbe PROFESSED COOK. give more confidence two being larded like Fricandeaux. that is. as. whole Pepper and Salt. put while Thcfe each. and a couple of Sweet-breads cut in two. and place the Roots round. &c. or Veal Kidney. you may alfo add a little Cream to the and one or two Yolks of Eggs. that as four Pigeons alone look rather naked : in a Firfl-courfe Dilh. Forced-meat Balls. and brazed together. are done as all other directions to the fame purpofe. that they take their name from the Greens with which they are ferved. and two of the pieces larded alfo Glaze the larded pieces and to keep the others a flice of Lemon and a flice of Lard upon \\hite. they fhould be garniihed with Sweet-breads. Obferve. take out the Faggot. brazing may either be ferved with : . to : Drefs four middling Pigeons. &c. or whole Craw-fifli. &c. Pigeons brazed with Succory. or with the ufual Sauce. and ferved with the above Sauce. Artichoke-bottoms. and in this inftance they are brazed by themfelves. boil one Laurel-leaf. When they flow fire with little Liquor : on a done. fluffed with a good Farce made of Sweetbreads. Pigeons a la Braze d la w/f. and ferved upon what Greens you pleafe. Olives. Obferve. brazed. well intermixed Serve with a Spanifh Sauce. Craw-fifli Cullis. : ilcwcd Greens. HpHEY Pigeons anx Ecre-v[jJl'S. Chefnuts. put the Pigeons into the middle of the Difii. Pontiff Sauce. : arc Pigeons are alfo ferved with any forts of ftewed Greens .

reduce till it is pretty thick. a little of the Butter See the method of being mixed therein. and then add fome Broth. Pigeons au Beurre d' Ecrevijfis. Pigeons a la 241 Bry. two Cloves. Pigeons a la Creme av. while roafting. and mix it well with two Yolks of Eggs . and.x EcreviJJes.PROFESSED COOK. which you will ' j find in the Sauce Articles. (the Inventor's name) with Italian Sauce. making Craw-fifli Butter. '"THEY Pigeons with Craw-fifh Butter. a faggot of Parfley. to keep the Parfley green 'and crifp: Serve with Sauce a I'ltalie/me. a few Chibols. and ferve the Pigeons "DRAZE i upon the Ragout. [ with Padley. a trifle of Garlick. the Pigeons with a few flices of Lard and the ordinary Seafoning: Make a Ragout with fmall Craw-fifh well picked. lard the Pigeons with fprigs of green ! Parfley pretty thick. a I'ltalienne. Pigeons 1 a la. a little Balil. putting them into a Stewpan with a few Mulhrooms. are prepared by the -Butter fluffing fome of under the Skin of the Breafts. finifh as ufual without boiling. chopped ing . Pepper and Salt. : I ] i t i Pigeons with Cream and Craw-fifh. and ferving them with Confommee Sauce. R Pigeons . bafte them often with frem Hog's Lard. . and fome Parfley fcalded and chopped . a little Nutmeg. Chibol. ' '"TRUSS two or three large tame Pigeons as for roaftmake a Stuffing with the Livers. and make a Liaifon with three Yolks of Eggs beat up with Cream. as a FricafTee. then roafting them. by. keep them a little while upon the fire. fcraped Lard. Pepper and Salt . Bry. hereafter. and a proper quantity of good Butter .

fmall of Lard per. a got. picked a Farce. and pour the Sauce . Pigeons a la Cbarmante. a few Chibols. Intermix the Pigeons and Sweet-breads upon the Table-dilh. and braze them and peeled Lemon. Pigeons in a delightful Manner. if neceflary. and add with the Pigeons. and Broth. and add a little more Pepper and Salt. Salt. a glafs of white Wine. add a little Confommee to gather the remainder of the Glaze which may Hick to the bottom of the Pan. PepHerbs. and when done. intermixed Sauce. lift and Ikim the Braze. and a good fqueeze of Lemon. and ferve them hot. and put them into a Stew-pan with a few flices of Veal. add a little more Cullis. Fagtwo Cloves. and reduce it to a Glaze. then rub them over with Yolks of Eggs. and with braze flowly . Fricandeaux. feafon the Braze probottom of it to ferve with perly.fome Broth. to rub over the larded fide of the Sweet-breads . Pigeons accompagnees with Craw-filh. and When done. and fkim and lift the the Craw-filh. fkim a few fpoonfuls of good Cullis and lift the Sauce. made into and the Meat fmall the of Claws.242 The PROFESSED COOK. mix Ecrev/J/es. fift it again through a fieve. the to what feaibning you pleafe ferved in the fomctimes alfo are Small Pigeons be properly which muft Shells of large Craw-filh. a faggot of fweet three or four Sweet-breads five or fix CCALD with a few flices Pigeons. and a little Bafil . Put a fmall brazed Pigeon into each Shell. and place the Farce round them . a few thin flices of Veal Fillet. with the like number of large Craw-fifh . The Pigeons require but a Ihort time : to braze. Lard as for put thefe laft into a Stew-pan by themfelves. Pigeons accompanied "DRAZE the Pigeons in a light Braze.

mix thefe well together with raw Yolks of Eggs. latter. (top the Pan clofe. a flice of Ham. chopped Parfley. with chopped Mufhrooms. with a : R 2 extraft . take them out . cover them with thin ilices of Bacon. Bread Crumbs foaked in Cream. with Ravigotte Sauce.PROFESSED COOK. fqueeze them gently in a clean Cloth to or Stew-pan. two Cloves. and put fome of this Farce into each Lettuce. Chibols. " : mon Squeeze. bage . fqueeze out the Water . Shallots. add a Le- you pleafe. la Pigeons en Surprize a Ravigotfe. and then. Pepper and Salt . Chibols. when ready. boil a moment to ikim it very clean. (or faggot two of Shallots) a Laurel-leaf. and a Pigeon in the middle . tie them very well with packthread. lift the Braze. fpoil the colour Pigeons an Monarque. make a Farce of roaftcd Poultry. and the firft Seafoning over the Pigeons . and braze them in a fmall Pot little Broth. a flice of Ham. and iimmer on a flow fire until Take out the Pigeons. Pepper and Salt . a of fweet Herbs. Parfley. fcalded Suet or Cow's Udder. and a little Salt and coarie Pepper When they are done. and. and ferve it upon the Pigeons. would Sauce over the former. with a few dices of Veal firit fcalded. they be quite tender and wipe off the Fat . and trufs them fcald alfo as many Cabwith the Legs inwards a Lettuces for quarter of an hour. half a clove of Garlick. and put a fhect of white Paper over the whole . CCALD five or fix fmall Pigeons. ClNGE what nels number of Pigeons of an equal big- put a peeled Truffle in each. but not over the of the Glaze. then put them into a Stew-pan to braze. 243 as it Pigeons Roy^l Fafhion. Pigeons Mafked. and give them a fry in Butter. and a Laurel-leaf.

and keep the Difh on afhes fire. and then in Bread Crumbs. and when done. and fcald them a moment in boiling \Vater . and fcraped Lard . and flices of Lard over them. and fift it in a fieve . fplit them a little at the back. See the Sauce Articles. take out the Pigeons: Put a little Culiis into the fame Pan. _ or . fimmer on a flow fire. put them into a Stew-pan upon tnin flices of Veal. with a few fpoonfuls of Broth . ClNG E the Pigeons on a Charcoal trufs them as the laft. place a Farce made of Poultry and proper feafoning. and fill them with a Farce made of fcalded Sweet-breads cut into dice. mixed with chopped Mufhrooms. with fcraped Lard. g Iwith a Farce made of their and fluff them Livers. fire. dip them in Yolks of Eggs. Pigeons glazed. wipe off the Fat. extract the Fat. roll them in Veal Cowl. mixed with raw Yolks of Eggs.hot coals fufficient to give the Cheefe a yellow-brown Colour . (or the richeft) is ' as proper as any. put a little of this Sauce into the Table-difh. with iviped Parmefam Cheefe. thai cdd more Sauce and Cluefe. and ferve with hot R'avigotte Sauce. between thin dices of Lard with a few fpoonfuls of Broth. round each Pigeon . and the Pigeons upon it . and ferve with a good rich Culiis Sauce . Pigeons d la with Picreons o Cream Sauce. or with Parmefan Cheefe. Shallots and Parfley . with a proper cover whereupon to place. Shallots. chopped Mufhrooms. and give them a good colour in the oven : When ready. et Pigeons au Parmefan. N G E five or fix fmall Pigeons. that which is called Reftorant. Parbraze them fley.244 je PROFESSED COOK. boil it a moment. and when done. drop a little Oil over them. Pepper. Salt. drain and flatten them a little. au Gratln. as ufual.

Ikim off the Fat very clean. catches at the bottom . cover them over with another. and then bake them in the oven obferving to prepare double a . nnd colour. take alfo two or three Artichoke-bottoms half boiled. Wings. and taking care that it be neither very thick Laftly. nor thin R 3 Picons . Gravy coarfe Pepper and Salt . the Salt. Oil. one . half two Cloves. fimmer flowly. then take them out. cut it into pieces of a proper bignefs. Take three or four pretty large Pigeons. and the remainder fimmer a little while together that the Ragout may take the tafte of the Gratin . fcald them. and when ready to ferve. dip them in a Batter made of Flour. and cut them into two or three pieces . the Name of the Inventor. leaving the Legs. then add fome and a glafs of white Wine. From Pigeons a la Fiane. and Heads. a little Parilcy a clove of Garlick. a little Broth. a flice of Ham. Laurel-leaf. and braze them in wellfeaioned Braze till about half done . pour half of the Sauce into the Table-dilh. and when done. good Puff-pafte. A/TAKE the number of thcfe artificial Pafte-ihells to the num^ ber of Pigeons you intend to drefs. . and place it on a pretty fmart fire until it forms a Gratin. then put the Pigeons thereon. and a proper quantity of Butter give all Stew-pan for a few minutes. and prefs each hard into a Scollop-fhell. four fmall Pigeons linged and icdded.a fry in a and Thyme. a few Chibols. take a fcaklcd Sweet-bread and two fat Livers. : 245 or it may be done in a foft oven For Serve it dry. . the Gratia . add a Lemon Squeeze to the remainder of the Sauce. \vith a few Mnfhrooms. : White of an Egg beaten vp. white Wine a little or Beer.The PROFESSED COOK. viz. fry the Pigeons of a fine yellow ferve one in each of the Paile-iliclls. and pour it over all. to make it take the form thereof.

as and finifh the take out the PiBroth. add a glafs of white Wine. add a little Cullis to thicken it. a little Oil. Veal. flicking the Bills therein as if they were feeding upon it . place the Fricandeau in the middle of the Dim. and foak them about half an five or fix fire . and ferve it upon the Pigeons. put Braze. : Pigeons d la Brunette. fift and fkim the Braze as ufual. placing the Pigeons upon the Meat. and glaze as ufual When ready to ferve. aux Grenadlns. GlNGE hour on allies much . and fome fvveet Herbs. to keep them in the form braze them ilowly a White in hour for about an Braze. as if alive. which lard. half a dozen Pigeons of equal bignefs. Parfley. and pour it over the Pigeons only. and put 7 fmall fkewers in the Necks. cover them over* with thin Ilices of Lard. chopped Truffles. garni(hed with ilices of Ham and Veal.imdermoft. and give them a fry in thoroughly a Stew-pan with a few fpoonfuls of Oil or Butter. which they appear when feeding pare a fmall Fricandeau. a glafs of white Wine. of Ham. half a peeled Lemcn diced. Pigeons aux AHes. '"PAKE fcald Wings in . PigeotU . and not over the Fricandeau. and them without taking off the Heads or truTs the Legs within the Body. boil it a moment. then put them with all their feafoning into another Pan. Brown Pigeons. Ikim and fift it well through a fieve. braze. and Lard. middling-fized Pigeons. Pre. add a Lemon Squeeze. backs . brazing a little Cullis to the geons. and laying thin dices of Lard over them.246 tfhe PROFESSED COOK. and the Pigeons round it. with a few dices. and Shallots . lard them with Truffles. Pigeons with Fricandeaux. feafon them with a little Salt andcoarfe Pepper.

Mufnrooms. give them a fry in Butter. 'TpRUSS good large Pigeons with the Legs inwards. Trufing Ragouts. and a. Pigeons in a hurry. Chibols. chopped Truffles mixed with Yolks of Eggs . Pigeons au Revere/id. and leave the Legs length. a glafs of Wine. properly relifned with Pepper and Salt. then place them upon a flow fire. and roaft them viz. then fry them in Hog's Lard. Salt. and fplit them marinate them about an hour in Oil. fliced. 'TpRIM half a Shallots. put the Pan upon a brifk fire for about a quarter of an hour. two whole cloves of Garlick. fmall Pigeons. Thyme. flatten them. Pigeons au Gros Re/ic. Shallots and Pariley. fimmer them till perfectly done.^he PROFESSED COOK. Lemon Bafil. and * fcrvc with fried Parflev. or fat Livers. : fles. two or three Bafil. GINGE at full Pigeons with a Ragout. a flice of Ham. Cocks-combs. Muihrooms. middling-fized Pigeons. a little. Pepper. and Parfley . and put them into a Stewpan with a good piece of Butter. j Pigeons a la bate. and a -good Lemon Squeeze. few fmall dices of Veal firft fcalded . two Cloves. Spice Cloves. at the Back. of Sweet-breads. R 4 Pigeons . a bunch of Parfley. with the Juice of a Lemon. and ferve with what Sauce you pleafe. 247 Pigeons the Clergyman's Fafhion. fluff them in the Craw with a Farce made of or their Livers. fcraped Lnrd. Laurel. and then wrhp each Pigeon in a (lice of Veal larded as for a FricanServe with any of the followdeau.

Pepper. a few Rocomboles bruifed. Pigeons en Herifon. the Pigeons as for boiling. fo as to refemble the thorns of a Hedge-hog . preparing this Difli the Pigeons are larded with the ends of the Lardons being left pretty long. Ham. leaves. add three Yolks of Eggs beat up with fome Broth. ' Pigeons a la Mtette. and they are then fluffed with a J N Pigeons like Hedge-hogs. make a Liaifon without boiling. Mulhrooms and Truffles. and add a Lemon Squeeze when leaves lis. half Hewed. and a few Bafil- 'IPRUSS fimmer them a moment. fkim the Sauce. and ftew them floxvly: When done. Shallots. Pigeons Provence Famion. put them into a Stew-pan with a fpoonful of Oil. and lift it through a fieve . mixed with raw Yolks of the wrap Pigeons in flices of Lard and Paper. then add a piece of Butter and fome chopped Parfley. Pigeons a la Provenple. and ferve it under the Pigeons. as much Broth" two flices of peeled Lemon. a little Salt and Pepper . Salpkon afterwards . two Shallots finely chopped. and a Farce made of Beef Marrow. add fome Broth Cnl. Pigeons with Marrow.PROFESSED COOK. ready to ferve. 'T'RUSS fluff them with little tolerable-fized Pigeons as for roafting. a faggot of fweet Herbs. and ferve with a Sauce made of Cnllis. fcalded Sweetbreads. a few Tarragon- and a Eggs roaft . (or you may leave out the Truffles if you pleafe) a clove of Garlick. iimmer it a little. reduce it to a good confidence. them. Parfley. two Anchovies. a little Nutmeg and Pepper . two Cloves. and a glafs of white Wine. a glafs of white Wine. boil this about half an hour.

to give them the form required. otherwife cut the Pinions CINGE and the rinate Neck off. Take fmall Pigeons brazed as ufuat. 250. Pigeons a la Crapaudlne. and. and afterwards in pieces of Veal Cowl folder the Cowl with Yolks of Eggs. Pigeons in Cowl. mix them with three raw "Yolks of r* UT Eggs. when they are cool. . Pigeons the Comptroller's Manner. the Pigeons. chopped Mufhrooms. fplit them at the Belly. with fprigs of green Ma- whole Shallots. a little fcraped Lard. and lay thern in the Table-difh . dipping them each time in the Parfley. put them in a Stew-pan with a good quantity ot Butter. Pigeons like a Toad. Marinate. wrap them in fome of this firft preparation. place them in the oven to take a good colour. With Onions. pour a few drops of Oil or melted Butter over them. Ragouts. a pinch of pounded Annifeed. and ferve under them a Sauce made of good Cullis and Confommee. two chopped Anchovies. (See pag. leave the Head on. and turn the Brcaft over the Head . \ Pigeons a rintendante. . and trufs them with the Legs inwards . Pepper.) only 1 H the Truffles are omitted.*fhe PROFESSED COOK. Pigeons aux Qignons en Crcpine. like all other and ierved with what Sauce you pleafe. roll them in Bread Crumbs feveral times. and ftir them over a flow fire till they are done . and a few chopped Chibols . Salt. a dozen of large Onions into dice. and them about an hour at the Back : fplit them in Oil.roll them in Bread Crumbs. Salt and Pepper. 'T E S E are dreffed nearly the fame as Pigeons a la that in this Diih Princejfe. 249 afterwards brazed with proper feafoning.

dices of Lard. When three parts done. made of Cullis. Pigeons. a piece of Butter rolled in Flour. except that the Sauce this The proper Sauce for Dim is made with Cullis. the Princefs's Fafhion. much broil of the .250 Marinate. a little Scald alfo fix Broth. add a Lemon Squeeze. Pigeons a la Marfine. and reduce the Sauce pretty thick. The to as PROFESSED COOK. add the bottom of the Pigeon-braze to this laft. all cut into dice. one or two fat Livers and Mufhrpoms. and as many peeled Truffles. pour fome of the Sauce into the Table- . a pounded Anchovy. ^"pHEY arc dreffed in the is fame manner different. warm all together. PepIn a third Pan braze alfo ilowly a per and Salt. and a little Broth. Artichoke-bottoms. with a few chopped Capers. with a proportionable quantity of Butter. and when ready. a little Nutmeg. trufs them as for boiling. ferve a clear Sauce under them. a little Verjuice or Vinegar. Pigeons. with a glafs of Wine. Flatted Pigeons. and Serve the Sauce under the Pigeons. two flices of peeled Lemon. and braze them in another Pan with a little Broth.over Crumbs a clear flick fire. and Lemon Juice . Shallots. Pigeons a la Pnncejje. make a Liaifon with Cream and Yolks of add fome Eggs. bailing with the remainder of When they are done. and a faggot of fweet Herbs. as the laft. Parfley fcalded and finely chopped. a little' Nutmeg. make as . thereupon poflible them the Marinate. Pepper and Salt . icalded Sweet-bread. Pepper and Salt i or with a Ravigotfe. fix fmall gCALD and braze them between (being properly fkimmed and fifted) fimmcr them together. fo called from the Richnefs of the Preparation.

and trufs the Legs curdling. within the Bodies . T N the preparation of this Dilh the Pigeons muft be taken alive from the Dove-houfe. a glais or two of white Wine. and ferve with Ihort Sauce. put them into a Stew-pan with a fcalded Sweet-bread. Pigeons a la Daube. and Bafil . Stewed Pigeons. Thyme. Salt. Ham. and finifli them on a flow fire. and ferve it upon the fift add a little Pigeons. fqueezing a little Lemon therein. and fimmer them together till of a proper thicknefs . three or four Cloves. &c. fome Butdiately. it. clove of Garlick. Pepper. put them into a Pot that hold them. Laurel. and pour over the remainder of the Ragout. boilJJINGE and trufs large Pigeons as Chickens for lard them ing. make a Sauce with good Cullis. Compote de Pigeons. ait Sang. put the Artichoke-bottoms therein. form a Liaifon with Yolks of Eggs and the Blood. a flice of Ham. et au Fenouil. and a few fpoonfuls of Cullis . feafoned in Spices. the Braze. coarfe Pepper. place them on the fire till they catch a little. Pigeons dobed. and place one of the Pigeons upon each .The PR OFE s SED COOK. a final I ter. killed imme- and the Blood faved. Thyme. Shallots. intermix the Truffles. a glafs of white Wine. and fkim Cullis to thicken If they are intend- ed . a few Mufhrooms. Lau- rel. a bunch of Parfley. with Blood. off the Fat very clean . and a bunch of Parfley. then add fome Broth. put thefe to the Ragout. two Cloves. between the Pigeons. with flices of Veal. through and through with large will juft Lardons. Chibols. take out the Ham and Parfley. with or without Fennel. and flirring it continually to keep it from Scald the Pigeons. add a few Onions boiled tender in Broth. If for a Firft-coarfe Dilh. Balil. when half done. 251 Table-difh.

add fome Broth. and relilhing them pro* j . fift the Sauce over them without Cullis. then take out the Parfley and Ham. perly with Lemon Juice. Thyme.252 The PROFESSED COOK. They are finifhed after the fame manner as the Pigeons accompagnees attx Ecrevijfes. the lait brazing. (fee pag. (being properly ikimmed and fifted) adding a little Cullis thereto. the Pigeons are brazed as ufual. two Cloves. < K them with a few flices of Veal and Ham.) and ferved with the Sauce of. add a Lemon Squeeze. which may be ferved with them whether they are brazed or roafted. *T*RIM _ Pigeons . Pepper and Salt . a bunch of Parfley. Laurel. and ferve upon fmall Pigeons brazed as the laft. Pigeons the Cardinal's Fafhion. a few Chibols. HP and A E fmall Pigeons that have been brazed. lay the Pigeons on the Tabledifh. and. a quarter of a hundred of fmall Craw-fifh. proper feafoning. being previously fluffed with a Farce made of their Livers and proper feaibnfcalded and chopped fine . Pigeons a Imminence. braze a little while together. and put them into a Sauce-pan with a good piece of Butter. Pigeons German Fafhion. and put them into the Shells of large Craw-fifh. or ing. and a Hi Ham . braze about half an hour. fome Muflirooms. keep them on a brifk fire for a few minutes. and a little Fennel with Fennel mixed with Butter and Cullis for Sauce. and reduce the Liquid to a good confidence. In the laft inftance. 242. when ready. cd to be eaten cold. and put them bye in a cool place. make a Liaifon with raw Yolks of Eggs and Cream. Pigeons a VAlkmande.

and fcald each with a couple of An'chovies . Pepper. one or two Shallots. A/f AKE a Farce with a ftale Hare or Rabbit. Cow's Udder or Beef Suet. add a little Cullis. Chibols. Truffles or Muihrooms. coarfe Pepper and Salt When they. and roaft them. mixed with raw Yolks of Eggs Garnifh a Mould or a fmall $tew-pan with thin fliccs of Lard. Timbale de Pigeons an Fume. a few bits of Ham. make a Liaifon without a add boiling. S four middle-fized Pigeons as for boiling. Chibols. a little Salt. are about three pints done. and a little fcalded Fennel . in Moulds or Pafte.. Matlot* of Pigeons. and mixed with Butter. relifli the Sauce with a good Lemon : HP R U S Squeeze. piece and Pepper. Pigeons en Matelotte. Pigeons a FEchalotte. and afterServe with a Sauce made of a little wards in Paper rolled in Flour. being wrapped firft in Lard. fcraped 'Lard. : and Shallots. making a hole . and ferve under : : the Pigeons. Salt. et en Pate. good Lemon Squeeze.in Pigeons of a Game Flavour. fine Spices. a of Butter Broth. with a glafs of white Wine. fkim off the Fat very clean. . grated Nutmeg . and finilh the flewing . with fome fmall Saufages fcalded. put them into a Stew-pan with a proper quantity of Butter. put three parts of the Farce thereon. 253 Pigeons farced with Shallots. two Cloves. give them a few turns on the fire. finge them.a faggot of Parfley. md the Yolks of two Eggs Stuff the Pigeons.PROFESSED COOK. \TAKE a Farce with the Livers chopped with a few Shallots. one dozen (or more) of fmall Onions. and afterwards fimmer them ilowly in Broth.

When ready. folder it up with Yolks of Eggs. hole in the middle. or frefh is but Butter. make a little hole at the top to pour in a Sauce Pontife. turn it over gently. and all forts of fweet Herbs. take off the Lard. and relifh it with a good Lemon Squeeze. or any other. Or they may be dretfed in all the different ways of Chickens. then cut in two. or brazing. and put it into the oven . wipe it clean from Fat. allowing for the time of boiling. The fame may be done with Puff-pafte. T N this preparation Truffles and Ham. if really good. T N this Difli the . their Broth ferving for Sauce. They may alfo be marinated for about an hour in Oil. -with a proper quantity of hot Coals upon the cover of the Pan. dipped in good Batter. for the making of which the Author recommends Oil Hog's Lard preferable. roafting. or finifli it on a flow fire. and a few chopped Truffles . . with a little Cullis. with all the Liquor belonging to it . and fried. Ham. Ragout is prepared as in the laft the Pigeons are covered with a good rich Cullis.254 ?3k PROFESSED COOK. and then mafked. place the remainder of the Farce upon the Ragout. cover it with flices of Lard. the Pigeons are larded with and brazed with Veal. and a Lemon Squeeze added thereto. or perfectly hidden with directions Hewed Colliilovvers. Des . Pigeons mafked with Collifiowers. Pigeons aux Trufes. for the reception of a cold Pigeon Ragout. much Povpeton de Pigeons aux Cboux-fleurs. Pigeons with Truffles.

bone it thoroughly. and ferve upon the Duck. one or two Ducklings into quarters. bone them. Ot> Put a quart of Peas into a Stew-pan. with a Laurel bit of Butter. Canard anx petlts Po'/s. Duckling Rolled. and boil it in a ittle Broth. ' "' f. with a glafs of white Wine. and wipe the Duck clean : Serve with what Sauce ou plcafe. Canetons. Oyes^ Oifons. a two Cloves. Duck and Green Peas. add a little Cullis. a Fowl for and braze it with ilices of Lard boiling md Lemon. a Faggot. a good Forced-meat with Breafts of roafted Poultry as ufual . and half a Leaf of Faggot. and . Duck (or two Ducklings) like fcald it. tie flices of Lard round it. Small Ducklings may be dreifed in the "ame manner. obierving only that they muft not be :ut in two. : r t Canetons en Hatereau. Broth md Gravy : When done. Of Ducks and Ducklings. a faggot of Parfley. md two Cloves When done. cut a pretty large Duckling in :wo. being well drained. ""TRUSS a . and fill each piece with a Forced-meat. lard them like a" Fricandeau.The PROFESSED COOK. whole Pepper. Salt. PUT Duckling's roafted on fmalf Skewers. Pepper md Salt. a little Broth. and lay the Farce thereupon. a little Mint. : Cane tons Routes. like the r ormer . Thyme. Geefe and Goilings. fqueeze the Fat gently )ut. roll them tight. roll it up. * 255 Des Canards.

then put them into another Pan upon a few flices of Veal and Ham. a' a flice of Lemon. You may alib braze while together. like the a whole Duck. then glazed Canetons and fmilhed according to all fimilar directions. Shallots. and think The Sauce what fcrve with Sauce you proper. then wrap them up in Paper to roafl : They muft not be too much done. fluffed with Forced-meat. and all the firft fe'albning . roaft Salt. one or two Ducklings into a Stew-pan to fim^ mer a little while on a flow fire. with fine Oil. and lift it in a fieve . then add a glafs of white Wine and Broth. chopped Shallots. Parfley. and finilh the Add Ibme Cullis to the Sauce. without crifp Paper. gives it of Jelly Broth. . Rouen Ducklings T roafled. give them a few turns with Butter in a Stew-pan. cover them with likes of Lard. Mufhrooms. and ferve the pUT : :ce upon them . larded and brazed as the former . Cullis. wipe the Ducklings clean. boiled a the name. ARE Ducklings in Fricandeau. Cancious de Rouen a la Bfocfce. Pepper and Salt. Canetons a ritallenne. Ducklings Italian Fafhion. Pepper and Salt. the Juice of an Orange. F you would Pepper and them If for a Second-courfe Difh. have them for a Firft-courfe Difh.2 56 The PROFESSED COOK. or a Sauce Italienne. drain out the Fat. roaft : and put them on fkewers to Serve with a Sauce made little Faggot. and fitted. fkim the brazing Fat off very clean. half a glafs of Wine. Camtons en Frkandeaux. Serve with a good Confommee Sauce. and ferve alfo with Juice of Seville Orange. and foak on a very flow fire .

Xbe PROFESSED COOK. Fafhion. with one fliced Onion. fluffed with a Salplcon Farce. and then lift the Sauce to mix with the PorYou may do the fame with dry Peas. Shallots. Canard a la Niverncife* Duck with Sauce Nivernoife. : Tops of Shallots. Chickens. then boil on a flow fire till the Meat is done Simmer your Peas about half an hour. with a bit of Butter. and two Carrots cut into pieces . then brazed as all other. the Lardons being chopped fweet Herbs and fine Spices. Salt. Sec.. Parfley. 257 Ducklings with Green Peas Porridge. Ducks. foak thefe together on a middling fire. a little Winter Savory and Parfley When they are done. and two Yolks of Eggs . and brazed in a common Braze : Serve with Cullis Sauce and Lemon. only adridge the green : : Stuff ding Spinach Juice to make the Porridge green two Ducklings with fcalded Lettuces chopped. fcraped Lard.) Canards a la Romaine. the Roman 'T'HEY are boned. Pepper. and ferve with the green Porridge. Pig. braze as thq former. and ferved with the above-menis TT rolled in tioned Sauce. a few flices of Veal and Ham into a Stew-pan. lift them in a Stamine . Canctons a la Puree Perte. and pUT add ibrne Broth when it begins to catch like a Cullis . : Canard en Gimbals (See Veal. S Ganard . White of Fowl and Livers. larded through and through.

and when ready to fervc. add a little Cullis. with flices of Veal and Lard. and you may garnifh it with Colours. Roots. and lerve upon the Duck. Duck Dobed. Salt and Pepper Serve this Ragout under two Ducks cut into quarters. Macedonian Ducks. is Coriander. and give then boil them in Veal Gravy and Cullis it When the Duck add it is part of the Sauce. fcald them. reduce the Sauce to a proper confidence. Thyme. and every thing necefiary to make a Jelly of the Broth : The Duck muft remain to cool therein. boil thefe totill almofl done. a little Winter Savory. and boiled with a Knuckle of Veal. if you pleafe. chopped Mufhrooms. a Lemon Squeeze. fkim and fift Turneps reduce '. with a good bit of Butter. Duck (larded or not) in Broth. add a little Flour. two Cloves. and a glafs of white Wine. a ufual. and brazed in a well-feafoned Braze. each into pieces. a Faggot. fluffed with a Salpicox. and put them into boiling Water. half a . and put the whole into a Stew-pan. T T larded as the forhier. a Leaf of Laurel. Canard a la Daube. |>R AZ E neps into Duck with Turneps. and fimmer flowly till all is well done .258 Tfo PROFESSED COOK. gether : Canard . pretty thick. whole Pepper and Salt cut Tur- what Shape you . with one Onion. firfl fcalded and hufked . then drain them. and Shallots. Macedoine de Canard. Parfley. four Artichoke-bottoms. : them a fry in Butter pleafe. Lemon flices. all finely chopped . Canard aux Navefs. with about a pint of Garden Beans. two fpoonfuls of Veal Gravy. and to the done.

bafle them over with Yolks of HE Eggs. and a LauWhen done very tender take the Duck out. a glafs of which you will find in the Ragout Articles. Canard de plujleurs Faxons. and cover them over with more of the Mince-meat . wipe off the Fat. chopped Pepper S 2 per . Confommee. as much Broth. Pepper and Salt . Carrots. add a proShallots. or to cut into. a head of Celery diced. let them only remain in the Braze long enough to take the feafoning.PROFESSED COOK. but if they -have been taken from Ducks already roafted. according to the feafon : A1J. otherwife the remainder of the Carcafe may ferve for fome other Dilh. a faggot of fweet Herbs. Green Peas. TSE trufs either a large Duck or two Ducklings. a faggot of fweet Herbs. Mince the remains of Woodcocks or Partridges. Onions. as a Fricandeau. : Lard. a little Broth. Olives. Canard a la PntJJienne* Ducks the Pruffian Fafhion* Legs of fuch Ducks as have been ferved before will do as well for this Difh as frefh ones . feafon the Meat as if to ferve by itfelf. Salt. rel-leaf the Fat off very clean. and ferve with what Sauce wipe or Ragout you pleafe . and put them into the oven till the Cowl is of a fine yellow Colour : When ready. two Cloves. white Wine. or any kind of ftewed Greens. put it into a Pot its much of own bignefs upon a few thin flices of Wine. fpread fome of it on pieces of Veal Cowl. Chefnuts.FilBraze the Legs with ilices of Lard. a few and Salt . which like a Fowl for boiling. Cucumbers. place the Legs thereon. Pepper. a glafs of lets. fuch as Sweet-breads. Duck f in different Manners. Turneps. and ferve with a Sauce made of Cullis. a few Chibols. wrap each Leg very well in the Cowl.

then take out the Onion. Grenadlns de Canard a la Royale. or Mufhfooms. Canard de plufieurs Faxons* Duck 15 OAST haihed. and ferve with Cullis Sauce . Mtiihrooms.Artichoke-bottoms. Filets de. a little Broth. hour with a little Vinegar. fqueeze the Cucumbers in a Cloth. with any Yo^ may of "Sauce or Ragout. Morels. them parts done. Small Fricandeau of Duck. which you may drefs by wrapping them in Cowl with a good Farce. boil ilowly. and let then cut the Breaft in thin flices. Salt. and larded and brazed with Sweet-breads. iirve Ducks or Ducklings brazed. or any thing elfe A cold you think proper. and three take pare to prcferve the Gravy . to give the Sauce a reliihing fharpnefs. different till Ways. and then add the Meat thereto. and all forft of Cuilis. Flour.260 of the Juke of a Seville Orange or Leper quantity mon. as moil convenient. You may alfo do the fame with chopped Truffles. . T L T is boned. or done in a Saint e Meneboult : For the Filand marinate them about an lets.anfwer much the lame end for this Dilh. to warm without boiling. fkim it well. each piece filled with a raw Salpicon Farce. Cheihuts. and put them into a Stew-pan with a bit of Butter. cut Cucumbers. cut in pieces. two Ducks cool .> roafted Duck will . it is then finifhed as all other Fricandeaux. take out th Ham. according to feafon. ftevved Roots or Greens. and Veal Gravy . foi-ts Trijflk-s. with a glaze upon it. and. a ilice of Ham. and one Onion fliced. the Legs will ferv^ for another Dilh.

Pepper and Salt. put the Fat. Chefnuts. Oye a Daube. TT as a Turkey . or with dreffed plain. with Laurel-leaves between each piece. or Sauce Ravigotte. or Peas Porridge. CuiJJes &? Ailes d'Oyes. and for nothing e}fe. cut off the as large as poffible. or flrong Paper.*fhe PROFESSED COOK. "D How to preferve Legs and Wings of OAST as many Geefe as you think three parts done . or any other Or you may roaft it be the fame way. fift the Fat or their roafling. bits of Serve it with Green Peas. all . Geefe and Gofiings of different Manners* S S a green Goofe. proper. fix them clofe in let then them an earthen Pan. one or two fliced Onions. Sau- RU : : fage-meati Salt . an o!4 one is equally proper for this. Gofiings may a Forced-meat made of the Livers. and roaft crifp. is done in the fame manner . Geefe. Thyme. and Salt at difcretion . comment les conferver. with ForcedS 3 meat. Legs and Wings are alfo dreffed to any Sauce or Ragout. the Legs infide . and keep you want to ufe them. O'i/btts 26 i Dyes &? de plujieurs Fafons. Pepper and fimmer with Butter it together about a quarter of an hour then fluff the Goofe with it. Shallots. and mix it with melted Hog's Lard fufficient to cover the Meat. and Celery Chefnut Cullis. either brazed or broiled in Cowl. a few Cloves. Sauce a VEchaktte. and boil it in Broth. then cover the it Pan with Leather dry place. till Wings and Legs cool. with a faggot of fweet Herbs. fcald it. and let it cool thoroughly . Dobed Goofe. pour it on hot. and broil or drefs them any other in a When to melt them braze them in hot Water : a little Or you may way you la pleafe. Parfley. or Carrots.

fluff it with its Liver chopped.262 < fbe PROFESSED COOK. a glafs of white Wine. Porridge Ravigotte Sauce. Pepper. RU S S : proportion. being firft brazed. and Cucumbers Peas or Lentil in with : all . and a good fpoonful of Muftard . Camagnole's Manner. a good piece of Butter. or Bacon. Baiil Leaves. Goofe different Ways. warm without boiling. you may ferve with any forts of Garden-fluff Ragouts. roafl it without being wrapped in Paper . ufe only the Legs Goofe or winter. fmall or with Onions. they muft be boiled with all kinds of Roots. with all forts of CulThe Feet are alfo done in Jelly like lis or Greens the Stumps of Turkies. and . whole is too and Wings) braze them with flices of Lard and Broth. (the Inventor. : Ove a la Carmagnole. fuch as Turneps. Green Peas. Pepper and Salt . or Lemon in *"P Goofe in M. and a few pieces 1 Seafoning as is ufed in other Brazes Being done very tender in this manner. fuffiServe with a Conciently to form a fine brown Cruft fommee Sauce mixed with two fpoonfuls of Cullis. mixed with Muflard and two raw Yolks of Eggs. or any other. and afterwards fried or broiled. meat. or larded as Fricandeaux. a few flices of Onions and Carrots. without taking off the Piefc . and when near done. Oye diver/ifee. bafte it with melted Butter. (if the for a Diih.) a Goofe as for roafling. Salt. a few Shallots. (}UT much fuch a into quarters. Kind. and flrew Bread Crumbs over it while bailing. If Legs and according to tafte Wings of Geefe are dreffed as a Hochpot. and fqueeze in a Seville Orange. a little Muflard. ickled Pork.

and Salt over it. and a Faggot as ufual . then drain it through a wet napkin . . The fame may be done of the Stumps or Peftles of any other Fowls. braze them in a good ten or twelve feafoned Braze. and lay them properly on the Difh. Vinegar. 'T'RUSS a felf) moment. and let them cool. and add a few drops of Tarragon Drefs the Feet in a Stew-pan or a deep Difh.PROFESSED COOK. fcald it boil it in the Soup-pot (or by it- about an hour and a half. when they are done. tafte the Jelly left it be too fait. fend them to table. when S 4 . or any quantity you pleafe. It is done fufficiently the Leg gives under the preflure of the finger. by boiling it with three or four Eggs bruifed. 263 Stumps of Geefe in a clear Jelly. with the Shells . and the Legs of the Fowl in the infide. or a little of any other. wipe them with a clean cloth . Poularde au gros feL Fowl plain boiled. with fliced Lard. CCALD Stumps or Peftles of Geefe. clarify about a pint of good ftrong Veal Cullis. cut each Stump handfomely with the Jelly belonging to it. Of FOWLS and CAPONS. ftir it now and then till it becomes clear. Spices. a fufficiency of the Jelly over them to cover them pour When you would completely. You may alfo drefs it the fame way to garnifh any forts of Soups. "Puds d'Oyes en Crlfteaux. Serve with its own Broth. DCS POULARDES & CHAPONS.

Garden Creffes. bits of Carrots. . one Anchovy. two or three Tarragon Leaves. with a quick. and a few Capers add a little Cullis. it with a well-taftcd cold Ragout made of Sweet-breads. with a bit of Butter. in a Stew-pan. Pepfluff the Fowl per. and two Yolks of Eggs with it. a glafs of white Wine. two Cloves. a little and warm without and vMuftard. and fift it . Serve with a of Piftachicwiuts. a fpoonful of Ragout you make by fimmering a handful Salt. fliced Onions. a little Chervil. Ham. and Parfley . Fowl Court Fafoion. as the former. : pounded. : and ferve it with the Fowl. with Pepper and good Cullis. and re ift it. and lard it through anc| with Lard. adding proper Seafoning. few it up. fimmer flowly. wrap it in flices of Lard and Paper. and as much Broth . a Faggot. Pepper and Salt.264 I'ke PROFESSED COOK. Fowl Poulard? au Court Bouillon* A 'TPRUSS it in its own Gravy. two flices of Lemon. a Fowl for roafting . Salt. make a Farce with pREPARE the -Liver. viz. then add fome more Cullis. and roaft it Make a Sauce with a few of the above Herbs . Pepper Salt. : boiling. fkim and lift the Sauce. Poularde au RevelL Fowl au Reveil. Thyme. half a Leaf of Laurel. iharp Sauce. which gTUFF a bit of Butter. covered with flices of Lard and Paper . fcraped Lard. an4 Mufhrooms . fat Livers. Burnet. Jelly Broth. put it through into a Pan much of its own bignefs. Poularde a la Royale.

fprinkle Crumbs of Bread over it in ibundance. as much Broth. and a little Bafil . and ferve it under the Fowl. a Fowl Pepper. a little Flour. Shallots. a bit of Butter. Nutmeg. and roafl it wrapped in flices fluff the Fowl witb of Lard and Paper i When three parts done. Fowls in a plain Way. and done. form a Liaifon like a white Sauce. the Duke's. into a Stew-pan. Poularde au Due. Poulards d la 265 Servants. half a clove of Garlick. a few Capers. Salt. a fagWhen got of fweet Herbs. D RE PARE i. half a pint of Cream into a Stew-pan. with half a glafs of white fpoonfuls of Cullis. and boil it a moment . Poularde a la Reine. and fluff it with the Ragout. one Laurel and two of handful a Leaves. Sauce. a few Bafil Leaves. and make a Farce with the Liver. Fowl. with a Bafii little Coriander-feed. for roafting. and two Cloves . pound fweet pUT . Parftey. or his Grace's Fafhion. and finiih the Fowl of a fine yellow Cobur : Make a Sauce with a bit of Butter. with a few flices of Lard. Fowl with Sauce a la Reine. a little Flour. boil it till three parts 3pne. or any other. and two flices of Lemon fift the it a to Caramel. : : Pontiff Sauce. \/TAKE put a it Ragout with Sweet-breads and Mufhrooms. two fpoonruls of Broth. md let it cool : Cut out the Breafl-bone of a good Fowl. one chopped Anchovy. two got. take off the Paper and Lard j saile it all over with Yolks of Eggs beat up with sacked Butter.PROFESSED COOK. a Fag- IVine. reduce the Sauce thick. Pepper and Salt . Fricandeaux. reduce the larded of Serve the under it a Fowl glaze part lard it like it braze in 'Broth. take out the Faggot.

put a middling quantity of Forced-meat upon each half. and Nutmeg. : flirring it it continually. with a little Milk. prick it in feveral places to let the Fat out Serve with a Cullis d la Reine. braze them in Stamine. and flatten Meat with a Roller . two . Udder. fift them in a Stamine with the Cream. to the Legs and Wings. what Sauce you Poularde Frite. take off the Lard. Broth. is melted Bone a Fowl. and when done. wrap them in flices o/ and afterwards in pieces of Linen Cloth or Lard. a little Pepper. fcraped a the Lard. one clove Garlick. untie the Cloths. Fowls in the Form of a large Saufage. /"HIT Fowl in two. Pepper. Pepper. Salt and fine Spices. Herbs. Laurel. a piece of Butter. Thyme. with a glafs of white a of fweet Wine. until the all . (Sec : the Cullis Articles. JT a Fowl into quarters . Nutmeg.266 *Tbe PROFESSED Coo. tie up the pieces in the form of large Saufages. Bread Crumbs foaked in Cream. mixed with three Yolks of Eggs . and a moment One large Onion fliced . and it fluff with the above few it up very put in boiling Water. cover it over with flices of Lard alfo> and then with white Paper . made of Breaft of Fowl roafted. and ferve with pleafe. flow fire. Fowl fried. whole Pepper. Milk. fqueeze tkem gently between a Cloth to prefs out the Fat. A ] . Salt. Coriander. Salt. faggot fliced Onions and Carrots : When done. put the Stew-pan on a fwcct Almonds. Marrow clofe. braze on a flow fire. then braze it upon flices of Lard. braze it with flices of Lard. Shallots. bone it thoroughly. and add thereto four or five raw Yolks of Eggs. Pariley. Salt. the Bread of a roafted Fowl minced. Salt. Poularde en Saucljje. Marrow.

Fowl. in halves. Truffles. a Fowl with a Farce. Mufhrooms. P&ularde en Cingarat. or in quarters . Fowls. Poularde a la Salnte Menehoult. marinate . tie it wrapped in a Iheet of Paper rubbed over with Butter. Poularde aux Ecrevijfis. and fry it crifp and of a fine brown Colour in freih Hog's Lard : Serve with fried Pardey round the Difh.PROFESSED COOK. with the Ham and Bread dices. with the Tails. are : Poularde a la Tartare. fcraped Lard. and roaft it . Pepper and Salt . Tartary Fafhion. chopped Parfley. Fowls. when done. viz. or in the oven what Sauce you think proper. drewed with Bread Crumbs. then dip it . done in the fame manner as all Difhes TpHESE under the fame denomination. Shallots. lay the Fowl upon the Bread. St. Beef Marrow. and as many thin flices of Ham as will cover it completely . cover it all round with the Ham. and bits of Roots . except that a Fowl may be cut into quarters inftead of halves . fave the Gravy that drips during the reading. Craw-fifh. made of fat Livers'. and ferve with a good Craw-frfh Cullis. is alfo done Gfarniih the Difh according to all fimilar directions. cut dices of fried Bread the length of the Fowl. and finrlhed upon the Serve with gridiron. and ftrew it with Bread Crumbs . let it cool in the Brazej Take the fatted part to dip the Fowl in. pag. and ferve it under the Fowl. being fird brazed either whole. then dipped in good Butter. Ham.in Yolks of Eggs. fry it a moment in a Stew-pan with Butter. ftrew it again with Bread Crumbs. 267 : " ' two diced Onions. are done in the fame manner as Chickens under the fame appellation. 211. with Slices of CTUFF See Pigeons ditto. Menehoult.

Pouldrde Point de Jour* Fowls. which I do for brevity's fake. Shal. of Veal Hice of : upon afhes in the. Truffles. and two Sweet-breads cut into halves . fimmer Fowl . and glaze them as ufual. and a little fcraped Lard . Dim yon intend for table. fcraped Lard. and two Yolks of Eggs . and finiih it on a flow fire Make alfo half a dozen fmall Veal Fricandeaux. tnd the Sweet-breads.lots. Truffles and Fricandeaux inter- mixed . A 'pRUSS a Fowl with Truffles. fluff it with the Ragout. fat Truffles. chopped Parfley. but not upon the Fricandeaux which are glazed. Pepper. and a Lemon Squeeze. for roafting. and a little Broth. wrap it in flices of Lard. fkim and fift the Braze. Salt. like the Dawn of Day (from the various Colours. farce it with its Liver chopped. Proper attention is the befl guide to all references from one Dilh to an ther. pour it over the Fowl and Sweet-breads. a faggot of fweet four whole Herbs. mixed with a piece of Butter. Livers' cut in pieces ^ let it cool : Cut -the BreaftVbone out of a good large Fowl. Poularde aux frufes. foak this about a quarter of an hour. making due allowance for time and quantities.) TV/TAKE a well-feafoned Ragout of and rooms. few it up clofe. and put it into a fmall Brazing-pan. marinate with the fame preparation.PROFESSED Coo it.the Gratin. Mufh-. add a little Cullis. put a little Cullis to it. au. wipe the Fat off the Fowl. with chopped Livers. a whole Ham. and Truffles. form a Gratin . you may alfo mix Craw-filh therein . Pepper and Salt. being firft peeled. lay it upon . upon flices of Fillet cover it over with Ilices of Lard. cut a few Truffles into round large dices. Craw-fifh Tails. and then in Paper . put to it a glafs of Wine.

thoroughly. or both. half a Laurel-leaf. and fmifh fift and fkim the Braze. and foak it about a quar-r 'ter of an hour. . Squeeze when ready to ferve. then . Truffles a T Fowl in two. add a glafs of white Wine. a faggot of fweeC of Garlick.turning it often . one clove a Herbs. . Shallots. make (raw Forced-meat) of -a SweetSalpkott 9 bread cut into large dice. Pepper and Salt : Fill the Fowl with this Farce. : When done. reduce with lift and fkim and glaze the Fovvl Serve with what Sauce you pleafe. prepared with flices of Ham and Veal. half Leaves of Bafil . Fricandeau of a whole Fowl. reduce a it little Broth and Cullis. chopped Parfiey. mixed with three Yolks of Eggs. throw in half a glafs of and two 71ove. or in Fricaffee : been . Pepper and Salt . braze it in Broth. little Cullis. pan Shallots and Muflirooms . being well drained of Fat.nd . to a Caramel. Pepper and to a add a Lemon good confidence. Poularde Etuvee. Wine. A Fowl cut in Fillets may be brazed and finifhed in A Fowl that has the fame manner. and put it into a Stewmelted Lard. then put it into another Stew-pan. and bone it a viz. chopped bn a flow fire in this for about a quarter of an hour. it well. a few fat Livers. two fpoonfuls of Oil. Fricandeau d'une Poularde.>>r Mufhrooms.Qices of Veal and Lard it it : the Sauce. Stewed Fowl. vhite Salt j. and ferve I^RUSS a Fowl with : upon the Fowl. 2&% a bit of Butter. thin flices of Lard. fkim. for boiling. with a few .PROFES8ED C O 5mmer them with JC. lard it like a Fricandeau. keep it Parfley.. and a Lemon Squeeze. the brazing on a flow fire add a. few and give it a fry in Butter for a moment . cover it with all the firfl Seafoning.it up. and white Paper. and fcraped Lard.

or Marrow. few it Serve up. Shal lots. a fmall Ragout. Poularde pleafe. fluffed : : Fowl Filets de Poularde a la Poulette. and half a pint of Hog's Blood .Serve with its owii Sauce. . four raw Yolks of Eggs. two fine-chopped Onions in Butter until they are almoft done . thicken it on the fire without boiling Take out the Breaft-bone of a Fowl. and a little Coriander-feed pounded. one or two Cloves. brazed and glazed in the fame manner as the Poularde en Fricandeau. that this Ragout is for the Filof Fowls that have been roafled before You may : put thefe Fillets to The any Sauce or Ragout you Sauce gives the name. Filets de Poularde s with Black Pudding Preparation. only that it is done without fluffing. Pepper and Salt. been roafled will do equally well for this laflDifh. Fillets of Fowl Fricaffee. put this into a Stew-pan with one flice of Ham. with one Sweet-bread and few fmall whole Mulhrooms . Gkcee. Obferve. make a Liaifon with two Yolks of Eggs and Cream. take out the faggot and Ham. and a chopped Shallot When done. then add chopped Parfley. and fluff it with this . Poularde au Sang. and roaft it wrapped in Lard and Paper with Cullis and Confommee Sauce. half a pound of Tripe.270 then 3$* PROFESSED COOK. but it mufl be finifhed without It is called boiling. or any is 'IP HIS other. . Broth. a FAngloife. Pepper and Salt. a faggot of fweet Herbs. and a Lemon Squeeze a : X/TAKE when lets ready. a bit of Butter. and put in the Fillets to warm without boiling . Fowl Glazed.

and either brazed. chopped Shallots. Poulards en Crepine. put it into . Pepper and Salt. the Back of a good Fowl. and add a Lemon Squeeze when ready to ferve. is HTHIS cut in two or four filled : Poulards en Galantine. Muflirooms. Sucking Pig. fave as much of the Herbs that Hick thereon as you can. and brazed much in the fame manner : Serve either hot or cold. few it up. Salt. the Receiver-General's Manner. rolled up in Cowl. or any other Difh under the fame title : It is boned. or under a Brazing-pan cover. or done in the oven. or Marbled. with as much of the Marinate as poffible. Pepper. marinate the Fowl about an hour in this .The PROFESSED COOK. fluff it with four large Truffles. fkiiri the Sauce. fcraped Lard. with good Forced-meat. mix them with a little Cullis and Broth. 273 Fowl in Cowl. pieces. and a little Bafil . or under a Serve with a Brazing-pan cover. CPLIT Fowl. boned thoroughly. and bake it in a Dutch oven. boil together a moment. and the Gravy of the Fowl . T RUSS 1 Fowl make a hot Marinate with double Paper. Poularde a la Sihie. Poularde a la Financiere. then wrap each half in a as for boiling. CEE From r the Name of a Lady. unfold the Paper. and bone the Back only . as many fat Livers chopped with Mumrooms. two fpoonfuls of good Oil. fluffed. a good piece of Butter. or any relifhing Sauce. two Yolks of Eggs. Fowl in Cake. and cut it in two. or Dutch oven Sauce Ravigotte. with a (low fire under and over : When it is done.

Broth. and give it Colour in the oven. liquid in a fieve. but no Broth. fix Craw-fifli. fift and ikim it very clean of Fat. and fmall bits of Butter. beat all together to make it rife. flice of Ham.272 Tfo PROFESSED COOK. Pepper and Salt. 'pour it on the Dilh you intend for table. foak thefe awhile.Cloves. alfo with a Bechamel Sauce Fillets intermixed with Craw-fifti . Pepper and Salt . Thyme and Laurel : When half done. two . a Faggot. good piece of Butter into a fmall Stew-pan. as it would the of look the Pib. half a giafs of white Wine. fkirn- into a fmall Brazing-pan. with a Lemon : Squeeze. Parand half an Onion diced . Fillets of Fowl with a raifed Bechamel Sauce. and a few bits of fried Bread. pour the Sauce over all. when well med. clofe to each other. add an Eel cut in pieces. upon the Craw-frfh. intermix the Fowl and other things properly on the DHh . adding the Juice of a Seville Orange. take the bottom of braze flowly the Braze. only obnot to pour the Sauce fcrve. garnifh it all over with Bread Crumbs. Legs of Fowls garnifhed. Cuijfes de Poularde Accompagnees. two Whites of Eggs well beat up. the Onions alfo. fpoil and the . r>RAZE four Legs of Fowls. its own Gravy will ferve for Sauce. When all is done. with a few fiices of Lard. fley. and reduce to a Sauce confiftence . with one dozen of fmall fcalded Onions. and braze" it between two fires flowly . then put in the of roafted Fowl. a few flices of Lard. You drefs Fillets of any forts of Poultry or Game in the fame manner . then add Cream and Flour. three chopped Shallots. and boil together till preta TDUT with a ty thick Fillets fift the . and. Filets de Poularde fottffiee d la Bechamel. add two or three fpoonfuls of Cullis.

: clarified Citijfes de Poularde d FRventaiL Legs of Fowl in the Shape all of. called Ravigotte. but no Salt . half a Laurel-leaf. with Yolks of Eggs boiled hard. all properly difpofed. Stumps. flrain it as ufual. a Faggot. Rumps of a couple of Fowls. of a good brown Colour. and let pare whatever fpots there may be. a little whole Pepper. and reduce it to. a large piece about three inches long. let the Ham Legs cool. white Wine. a Glaze .a Fan. Broth. two Cloves. and a few green Girkins. as yoiir ( them wrapped them cool . feaibning each according to their quality and quantity : Alfo any forts of Fruits. You may Batter . Whites of Eggs. when the Legs are almoft done. lay them' crofs-ways on the Difh you intend for table. Craw-filh. a few Taragon Leaves with the Meat. Meat or Fifh may alfo be done the fame way in Jelly. as they mull be very white. &c. ikim and lift the Sauce. \ Poularde au Miroir. a glafs of white Wine. and other reAny other forts of liihing Herbs.PROFESSED COOK. well fancy (hall diredt with Lemon. and ferve them quite hot. brazedozen pieces of Ham. and two Whites of Eggs fry them in frefli Lard. cut as for larding. and Paper. ilrip feparating of Lard and Then make a good Meat-jelly. * 273 ' . dip them in a made of a middling thickiiefs with Flour. together with the Ham . Fowls off the in a Legs and the reft then fplft . in the form of Fan-flicks holes therein to flick the . when you mix Taragon Vinegar with Jelly. m fpoonful of Oil. and pour it over the Meat : It is a pretty cold Difh. take them out. This Difh is allb called a I'd/pic. T do . or Oil. a to the them with about half a clove of Garlick. "DONE the Legs of a Fowl. at the Back without in ilices the Breaft off roafl off the fkin. very clear Jelly. and the Shell bruifed . then make in.

or of different Colours than juft to cover the Truffles and Muihrooms. Cuijfes de Poularde an Quadril. This may be done without Truffles. fklm off the Fat. or coloured. Ri/olles a la Bechamel. Mufhrooms quarter-ways. a flice of Ham. and put in the bits of Meat. or Veal into dice. but fo that each may be ieparate. Cream. Turnips. reduce the Sauce to about half. T5RAZE the Legs of a Fowl whole. &c. viz. as Carrots. fift half of the Brazing to put to the Ragout. then add two fpoonfuls of good Jelly Broth. cut into large pieces. Flour. the remainder of a cold Fowl. made with Calves Ears brazed. a : do the fame with a roafted Fowl. and wipe the Legs very clean . as for a Forced-meat. and any other Colours a good Cullis Sauce. with a raw Yolk of Egg. ferved before. and Truffles cut round and fmall . a little Salt and Pepper. which has been This Difn is alfo cut Fan-faftiion. Chicken. then good Forced-meat laid thereupon. A UT give . Fry of Poultry with Bechamel Sauce. then fift it in a fieve. foak thefe about a quarter of an hour. and garnilhed with Serve upon Girkins. Parfley. and a Lemon Squeeze . make a Sauce with a bit of Butter. give them a boiling together. garnim with the Truffles and. Shallots. the Colours being diTruffles will ferve to : verfified with any forts of Garden Stuff. Beet-root. tered. (the Parings of the mix with any forts of Forcedmeat) fimmer them with a bit of Butter and Broth : When done. and make a good relifhing Ragout with fmall Mufhrooms. and half a Bay-leaf. add a few fpoonfuls of Veal Cullis. lay them crofs-ways on the Dim. Turkey. which gives the name of jjtuadril. quarPut no more Sauce.274 2fo PROFESSED COOK. Legs of Fowl quartered.

' them a few boilings together. -Pepper and to the T 2. chopped Parfley. foak it about a quarter of an hour. all brazed Pork . fplit a Fowl at the Back. . fcraped Lard.The give PROFESSED COOK. and bits of Truffles. very thin. a Faggot. then add a glafs of white Wine. lay them on a Dim. as a Hedge-hog. any other forts of Meat. Pepper and Salt. a little Broth. Ham. intermix all well on the Dim. and braze it with Pickled Pork Onions. taking care that the hardefl kind is boiled proportionably. with it. then few it with flices and up. bafling qften good Oil Serve with Confommee and Cullis Sauce. : Poularde au Fume. Parfley. Shallots. Poi'. You may put to if. Shallots.larde en Hocbepof. Hotchpot of Fowl. then lard it clofe with flicea it of roafl to flick pretty far out . Chibol. make a little Puff-pafle. Sale. the Meat of a long-kept Rabbit into thin flices. /""" UT the Fowl . give it its natural form . and ferve with a thick Cullis Sauce. bone and a it all Legs and Wings. and wrap fome of the Ragout therein. into quarters. as in all Hotchpots. and let them cool . give it a few Butter. and the make Fowl TV/TAKE a a Farce with the Liver chopped. then fry them of a good Colour in freih Hog's Lard. Fowl therewith trufs turns over the fire in as for roa fling. covered over with flices of Bacon . fine Oil . fluff it with this. . Fowl with the Flavour of Game. 275 . and fluff . braze it of Veal and Ham. and feafon them with Pepper and little Salt. as large or as fmall as you mall think proper pinch them all round like Apple-puffs. a good Ragout with fmall forts of Roots cut differently. and a good Lemon Squeeze. Poularde en HeriJJbn. .

intermix the Fowl. drain them lard as many Legs of Fowl as will make a good Difh. and finifn it on a flow fire fift and fkim the bottom of the Braze. fome good Broth. Ct'. . add a and lerve upon the Fowl. Tfo PROFESSED COOK. Saufages. Culjfes de Poularde Legs of Fowl the Prince's Fafhion. with a good Lemon Squeeze. to a good confiltence. and when you think they have. . or Mufhrooms . then add a few thick A OUT fhort Saulages in . on aux Champignons. and a little Bafil . Shallots and Capers put each Leg into a bit of Puff-pafte. a dozen of llnall Onions fcalded. a glafs of white Stuffing with Butter. a few Anchovies and bits of frefh Ham out as for larding. Legs of- Fowl and are or Mufhrooms. together with the Marinate mixed with the Stuffing. cover it over with flices of Lard. add a bit of Butand reduce it ter roiled in Flour. Truffles. Thyme. per and Salt Wine. TTHE it is Legs brazed as for any other Difh. chopped Parfley. bake them in a flow oven. and ferve the Sauce upon all. Tureen. Pep- . half a Laurel-leaf. two Cloves. en Cbiponlate. or Fowl Matlot. and ferved with a ferved. and Onions properly on the Difh. foak k about a quarter of an hour. loft their Salt. and braze it with flices of Veal. marinate them fome time. fift and fkim the Sauce. Pork. a Faggot. Ptndardt.276 Salt: Cullis. the Difh will bear the Ragout of Truffles. little When done. make a a Lemon cut into flices. whole Pepper. and when done. pieces or" Pickled Pork. put . a Fowl into four. with COAK .ijjes de Poularde aux Frufes. name of the Ragout with which an Prince.

. and two Yolks of Eggs braze them with ilices of Lard. Taragon. : Pnrflcy. ferve Ragout of Trufiles with them. \Bread a Crumbs fprinklc over them. Confom-'nee. Shallots. chopped Mufhrooms. Legs an fufficient are with Veal and brazed Ham. add 3 : T 3 middling. Parfley. with bits of Roots ot all forts. the Legs proper fpices. Legs of Fowls in the Form of Pears. Legs of Fowls done *TPHEY are larded with Ham and Lard intermixed. drain Jots. Pepper and Salt . fcalded Sweet-breads. and two Shalhalf net. half a glafs of white Wine. brazed. Salt. or in a Boat. and Farce made of Legs of Fowls. lift and fkim the Sauce. or any other. : good Colour Polres Je Poulardes av.The PROFESSED COOK. them. an<j per. with Milliard and Cullis. done. jFalhion. Truf. 277 Ctladon. take off the Paftc. and a few Taragon Leaves When are done. Bura clove of Garlick. whole Pepper and Salt When done. Pepper and Salt Serve the Sauce under the Legs. and pound them with an Anchovy and a few Capers mix a little Oil and Vinegar therein. as moft convenient. the Legs with Oil. and the Jelly finished as uiual-. . Legs of Fowls Military J^JARINATE Shallots. with a Livers. and fcrve with a Sance au which you will find in the Sauce Articles. Pepfew them up. three or four fluff fat Stumps. in Jelly. all to the each round like a Pear. to make a ftrong rich Sauce. "DONE fles. and broil on a flow fire of" Scald a little Chervil. It will take the name of the Ragout witl> which it is ferved.x 'Trufcs. fcraped Lard. : Cuiffes de Poulard's en Ge&. Mufhrooms. Parfley. Citijfis dc Poulardes h la Gendarme.

and SeafonLet this Meat. and over thefe fpread a good Farce very thinly. Herbs. or on afhes. and : AT to all the different Sauces : This is called Italiaine. Cbamoices. CCALD (from a fome Spinach. with a little Flour. : Butter. liquid is quite exhaufted. out with a ikimmer. and a Lemon Squeeze. with cut Truffles. . garnim the bottom with thin flices of Bacon. about an hour before brazing. Mufhrooms.) prefs out the Water in it as much as poffible. and put the Dim. beat up three or four fpoonfuls of two Whites of Eggs . and cut it to what Take a Stew-pan of the bignefs of the Table-dim. it a fry in white Wine cover it over again with a little of the firft-mentioned Farce. flriped Stuff fo called. it is recommended to be marinated in Oil. in Cookery in England. therefore Butter fhould be ufed in its (lead. Have a good Farce made with a Sweet-bread cut into fmall Salpicon dice. juft lufficient to keep it together. pound it. cut as before directed. middling quantity of fcalded chopped Parfley. fpread the Spinach all over very thin. arid between each fmall Fillets of raw Fowl. and a glals of let it (lew till the .be firft parboiled. and then lift it a Stamine without any liquid. is the two Legs and Rump cut together They may be dreffed in all the different ways of any other part. and then give ing then take it form you pleafe. to make it cake . and upon thcfe intermix the Spinach. the French call the Culotte. Culottes de Poulardes a ritallenne. the White of Poultry. add a little Veal Cullis. or a fine fieve. on a flow fire. as . ufed much not to be ought as it is feldom to be had fo good as in Italy and France. rub a deep Dim with very dry it with a little Butter. each being firft dipped in Whites of Eggs to make them ftick together.278 *fbe PROFESSED COOK. nnd Oil Spices as ufual. to keep and green . put this upon the Farce of the Ckamoice.

when all is well pounded together. two Leaves the Wings and of Bafil. - X 4 Cui/es . take off the fliccs of Lard. take them out one by one with a fkimmer. both above and below it. which will be in about a quarter of an hour more. feafon it to a reliming tafte. put it upon a Dim: Boil a. fcrape the three quite fine. 279 and afterwards cover the whole with thin flices Lard and white Paper . pint of good Broth on a fmart fire. (like poached Eggs) on till all are done . gently. Quenelles de Poulardes. to thicken fift it. and Ikim the Broth. '"pAKE Yolks Meat Breaft of a Fowl. for about a quarter of an hour. pound it in a mortar with of Eggs. it boils. Shallots. and as much good Reftaurant. both under and over. being firft white Paper . which fift properly . add a little Cullis. fimmer on a flow fire. fcr^ped Lard. and cover the whole with flices of Lard and thefe. Forced-meat Balls of Fowls. add a tea-fpoonful of Brandy. Pepper and Salt . and pu$ and fo it to boil in the Broth. QARNISH and one Fowls upon a Stew-pan with fiice flices . CuiJJes de Poulardes a hi Cendre. and relifh with a Lemon Squeeze. both over and under. chopped Parfley.The Farce. and ferve with the fame Sauce. and they will furnim a fufficiency of Sauce. and as take a fpoonful at a time of the Forced-meat. and when ready to ferve. add a glafs of white Wine. good of Ham put the Legs of larded through and through with good Lardons leafoned . add a little more Cullis. add a little Cullis and ferve upon the Quenelles. or Cullis . Legs of Fowls upon Ames. let it fimmer on a flow fire. lift the Sauce in a lawn fieve. but if not. of Veal Fillet. rf PROFESSED COOK.

in. two Yolks of Eggs. Mufhrooms. and finiftiing them like a Fricandeau. and a little Broth When done. VT'OU muft have moulds made in the form of Pinions. and flatten them as much as you can lav them upon a Stuffing made of Butter. Ailerons de Poulardes on Dindons de differenies . &c. : . or fried. en Crepine. JDRAZE : Fricatfec. an Gratin. Pepper and Salt roll them up. and the reft may be left white. Or they may be done in Jelly. and if chufe to keep them white. make them take the form of the moulds. chopped Parfley. them firft in a good feafoned Braze . ami tie them fall to braze between dices of Bacon. Thofe of Turkies may be dreffed by larding a few of them. you may ferve them garniih the Difti with what Sauce you pleafe. and bake them in the oven Serve with what Sauce or Ragout you think proper. Pinions of Fowls or Turkies in different Manners. fill them with a well-feafoned Forced-meat. a few Taragon Leaves. from Bacchus. Ailerons Compofes.The PROFESSED COOK. Shammed Pinions. put ilices of Leyou mon therein . . or any thing elfe with which you propofc to When fo done. marinated. in Flour. and ferve upon the Legs. fuch as you life for the Broth-pot or other. or with a rclifhing Sauce. CuiJJes df Potilardes BacFiqve. Take the Skin of Fpwls. fift the Sauce. in Matlot. . you may alfo braze fmall Onions with them. Bread Crumbs. in half a pint of red Wine. : T>ONE add a little Butter rolled make a Liaifon. Shallots. a few Legs of Fowls thoroughly. with a Caramel .

Colour in the oven. "good piece ibme good Broth. DCS Foyes gras. ' . and feveral other uies . and thofe of Fowls and Capons arc the heft. and a Lemon Squeeze . a Fag a got. Thyme. to mix Forced-meat. or any other. or hard Yolks of Eggs.) You may alfo ferve them with any other Cullis.. half a Laurel-leaf. I i 9S they are moifter than thofe of Turkies. I'errlne ffAilerons -281 aux Marons. fit. fift the liquid. Pinions of Fowls in Tureen. and a little Flour . CCALD ilice as many Combs as will make a fmall Dlfh* and boil them in Broth and Lemon fliccs . awhile. two Cloves. as to with garnilh different forts of Ragout.Or you may broil them ft la Sante Meneboult. and put the Combs therein Make a Liaifon with Yolks of Eggs and Cream. Pepper and Salt. for Petit Pates. to hinder them from turning black . You may garnifn them with imall Forced-meat Balls. and add then of Butter thefe foak .PROFESSED COOK. pAT Livers are of great utility in Cookery . or fmatt Onions You may alfo ferve them with Sauce Robert^ : : or Sauce Ravigotte. Pinions and bits of Pickled Pork. Of fat Livers. or ftcwed Greens. with proper Seafoning : Serve with a Chefnut Cullis. and a few whole ones (you will as T)RAZE as many you think to find how make : it in the Cullis Articles. put a of Ham into a Stew-pan with Mufhrooms. They may be kept fcvcral days covered with Fat. with Chcfnuts. Likewife with Parmefan Chcefc. and may alfo be drefled in many different ways by themfelves. or with a falamander : giving . or fmall Onions Cretes en FricaJJees au Blanc* Cocks Combs White FricafTee. to add to Pies.

as all depends more on a good tafte for Seafoning. and Kids. Fawns name of Venifon. as they are much dearer in England than in France . Of Wild more efteemed than the male. ft be brazed with mu they proper Seafoning. The Meat upon green ought to be kept long female is HE Boars. to be half ferved with any forts of Sauces or Ragout . will Although they are recommended often as part of a Forced-meat. little would be attended with much expence It to very be fufficient to obferve. the Brown Meat. or au Gratin. x not dwell long on the different ways of dreffing fat Livers. and to make either Pies or other Dilhes thereof. than the quality of the Meat ufed for any kind of T" . and ferved again upon bits of fried Bread alfo minced and done in paper cafes. the red Deer. to be fliced. or Of VENISON. and moiflened with a little Cullis. alfo drefled in Tureen. and finifhed as all former directions under the fame denomination . or Matlot. or Wild Hogs. . called Marcaffm . brazed for broiling. that purpofe. brown Meat.The PROFESSED COOK. and both are better when they keep together. any others may be ufed in their ftead. and the young. may be fried. properly feafoned. before . Du Sanglier ou Cochon Sauvage. r arce. fuch as have been ferved before. De la VENAISON ou Vlande Noir. or in Cowl. and with all forts of Roots . under the French call black or the (or Viande Noir) is Wild Boar. wrapped up in Forced-meat. its female the Hind \ Bucks and Does . with other Meat . and feed corn.

The moftly is larded. both in England and other countries. fliced Onions. with all the fame Scaat foning. the Head over a Charcoal fire to clean it. and braze it one leaft fix hours with all forts of and Roots. reduce the in the Braze. put it into a Brazing-pan much of its own bignefs. Shallots. let it cool and ferve it cold. The Germans are beft acquainted with their different qualities and ufes. Spices Lemon. foak it about half an hour. . as what we fee here comes from abroad. then add two or three glafles of Brandy. then bone it as tar as the Eyes. all forts of Roots. and Trimmings of any forts of Meat. which is feldom any thing elie but the Head. Balil. Thyme. and ferve the Jelly with the Meat. before it is ufed. Cloves. three bottles of red Wine. fkint ihe Fat off. a pint of white Wine and Broth braze (lowly for about feven or eight hour. without cutting the Skin . it T ARD fine Leg of Wild Boar dobed. and Parfley . and alib prepared as Pickled Pork. lard the infide as the Leg in the laft Receipt. which are much efteemed. and one of Water . Boar's Head brazed. a large faggot of fweet Herbs. Laurel. thoroughly with large pieces. tie it up in a coarfe cloth. with dices of Bacon. Hure de Sanglier d la Bralfs. then let it cool in the Braze. feafoned with Spices. Saxglitr CCALD .tfhe PROFESSED COOK. chopped Garlick. liquid to half. roafted. The is 283 beft part of the Boar is the brazed and ferved cold. and ierved with a Fore-quarter fharp the Hind-quarter is drefled as a la Sauce in a Boat Mode Beef. and make thofe fmoaked Saufages of Wild Boar's Flelh. Head. which : Sanglier a la Daube. whole Pepper. and fcrape it well with a knife . or Dobs. Any further direction is of very little ufe in England.

twenty hours. you have them very red. with three of the Lard. r-nnd. and hang them in the chimney until they are You will boil them. D* . bailing with red it a . add half ah ounce of Saltpetre. Sangller d la Poivrade. fix of Salt. the Sucking Wild Boar. well for would If about four-and-twenty hours vered. as a la Nla la Sauce Poivrade.. in Broth or Water. half an ounce of Pepper. and put them in a Pan. fion. T ARD Wine a Neck as before. vcrnoife. Black Puddings of Wild Boar. Roafted. Piquante. quite young it is roaftcd whole. relifhing Sauce. with fliced Onions. '"THEY are done in the fame manner as thofe of Pork Saufages to dry. * TT is done is Mode. and fcrved with a fharp Sarce. a Fag-* got. : pounded with the Ears into fill reft : Then the final! fillets. Daube.284 The PROFESSED COOK. and bits of Roots : Serve cold upon a napkin. half an ounce of pounded Mace. Pickled. leave the Head without cuta and ferve with rcliihing Sauce in a Boat. or in ounces proportion . and half a pint of fvveet Wine . Du it is Back being off.Meat . let them drain cut a couple of Hog's them with tlv. about fo-. fame way much the fame as a in the as la Pork. ferve with Sanglicr en petit Sale. when you have occaquite dry. mix thefe well cotogether. and mix Guts. Of 'Vjy'HEN ting it MarcaJJin. the larded . Chop fix pounds of the Meat. or Sauce d'Acidcy which you will find in the Sauce Articles. la Sangller a Boudins de Sanglier. roaft it.

&c. Thrufhes. and roaft them moft done. Leverets. wild and tame.PROFESSED COOK. Ducks. I from their being fo little acquainted with The red Deer and Hind are of either. &c. quality Du G Of I BIER and en general. French fay. than The ed. *VHE Kid. Lapreaux . and Fawn. take out the Back-bone. that the Doe is better than the Buck . chopped Parfley. r^UT one or two Rabbits into feveral pieces. Deer. Wood -pigeons. as Quails. Shallots. Kid. is more efteemthat which is kept upon low land. Buck. Wood-cocks. and ferve with what Sauce you think proper. Pepper and Salt . Doe. fame Manner as the Wild Boar and Marcaffin. prefume it is the. GAME this WILD FOWL. denomination are comprehended ParRails Land and Watridges. and a thin flice of Bacon. Plovers. with as much of When althe Marinate as you can. Pheafants. Hind. Moor-hens. You may alfo do them : in Cowl. 285 Daim. All thefe are drefled in the only good while young. Thrulhes. Black-birds. then wrap each piece in a Vine-leaf. & Faon. Du Of Cerfj Bicke. ftrip them to take colour. Quails. old and young. Cbevreull. Hares. Land and Water Teal. rjNDER Lapreaux en Rabbits roafted Cailles. &c. which feeds upon hills. and marinate them about an hour little with a Oil. ter. Rabbits. or in the oven. Larks. or broil them llowly. Mufli- rooms.

whereby it will eafily . if the Wine does not make the Sauce ftiarp enough. with all the Marinate. and roafl them as you do Pork Aillets . being thoroughly boned. white Wine. /^ UT Young Rabbits tridges. add a Cullis. ikim it very clean. Pepper and Salt. you may put them to what Sauce you plcafe. I'Efcalope. like Par- Lapreaux d Rabbit Collops. foak thefe on a flow fire about a quarter of an hour. I fhall only give the different names 'TpHIS for the fatisfadiori of the Reader. or Gratin. Shallots. and finifri the brazing . and put them into a Stew-pan upon a flice of Ham and a few flices of Veal. &c. and a few thin flices of Bacon for covering . fift the Braze. &c. put them afterwards into a Pontiff Sauce. Lapreaux an Pontife* Rabbits. a little Butter or Oil. two large Rabbits into Fillets of a middling and marinate them as before. Rabbits in marbled Cake. U T the Fillets of one or two Rabbits into thin f^ flices. &c. iize. is done as all other forts of Meat under the fame denomination . fluffed with a good Taw Forced-meat. and alfo as are fometimes trufled Chickens to roaft. or into a white or brown Fricaflee.72* PROFESSED COOK. Rabbits may be dreffed in every Refped: as Chickens. drain the Fat little off. and ferve upon the Fillets you may add a Lemon Squeeze. chopped Parfley. When fo brazed. in dices of Lard anil Paper. then add a glafs of. Mulhrooms. Lapreaux en Galantine. then tie them up. . \\cll finiihed. Pontiff Sauce. 'take out the Fillets. and warm all together without boiling. for an hour or two. and brazed to cat cold.

this name. any thing FUtn . bits. with Stuffing. \Lapreaux aitx Pols* Roulades de Lapreaux. Lapreaux a hi Broche aux fines Herbes. Ci'. directions. Fillets a Filets de Lapreaux en Veal and Farce. Huffed with fweet Herbs. Lapreaux Marines. as all others under Legs of Rabbits. Rabbits rolled-like a large SauRabbits broiled Lapreaux en Papilktles. See other Lapreaux en Grenadins.The PROFESSED COOK. Surprife.. that the dreffing would only be tedious and without im- provement. Lapreaux a la Proven fale. Filets de Rabbits intermixed with other Lapreaux Miles. Rabbits marinated to fry. Lapreaux en Matelottes. 287 a repetition of every Article in eafily appear. See any direction under this name. in Paper. fage. different manners.Rabbits Provence Fafhion. Ragout of RabRabbits roaftecl. Fricalfee of Rabbits. la Dauphine.[(Jes de Lapreaux a la Dauplnne. Lapreaux en Timbale. Fillets of Rabbits mixed with elfc. Rabbits in fmall Fricandcaux. Laprcaux en Fritajjee. Sham made of Lapreaux en Ragout de plufieurs Papons. kind of Meat. Rabbit with Grean Peas. Rabbits in Moulds. white or bfowu.

truffed Liipreaux en Racoum. Acbis*. with Royal Sauce. Lapreaux en of Meat. Tc/rine Pickled Pork. Shallots. and one clove of Garlick. an old Hare into fix pieces. viz. Fillets in of Rabbits broiled. braze it in a fmall Pan with flices of Lard. for done is as boiling in England. Salmagundy of Rabbits. Lievre en Terrine a la Daube* Tureen of Hare Dobed. Rabbit in Jelly. and the fame time of finifhing. Tureen forts of Rabbit and Porridge. in ferved and Broth. la Terrine de Lap'm a Puree. Rabbits. and as jmich of the Blood as you can fave. As an ample Olives of Rabbits. brazed. boiled in moftly the fame manner. with other forts Rabbits fhortened . follow the fame for Rabbits . & petit Lard. Thyme and Laurel Powder. de la Payfanne* Tureen of Rabbit Lap'm en Gclee. Lapreaux en Crepine.288 Filets The PROFESSED COOK. Fillets of Rabbits de Lapreaux au Jambon. en Salade. Lapln en Paupiettes. all thofc direction has been given in Chicken Articles under names. Filets de Lapreaux Grilles. bone it thoroughly. Rabbits Cowl. feafoned with fine Spices. and lard each piece with Lard. with any of Lapln a Country Fafhion. the Meat requires much rhc fame Seaibning. chopped Parfley. Lapreaux au Monarque. adding a quarter of . Rabbits hafhcd. and all the Bones. and intermixed with bits of Ham.

take the Hare is Blood as the Sauce. put a good Farce into it. Lievre an.The PROFESSED COOK. Gatean U . and other Seafoning. a good piece of Butter. I'Efralope. Sang* Hare with its own Blood. Thyme. Broth. and fave lard it. of a pound of good Butter. add as much and ferve them together. fift to the Roulades de Lievre. fift the Sauce. It ought to be like a Pie. each piece clofe together. or in the oven for about four or five hours . with the Blood. a Faggot. and let it cool before ufing. Collops of Leveret fee Rabbit Collops. pound it. and fift it in a fieve. then take Hop the Pan out the Bones. (or braze it out) roll it up. and put the Hare into the Tureen. either whole or fliced. . required. and the ilices of Bacon thereupon . an old Hare into pieces. three Cloves. Laurel. in half a pint of white Wine. and add Pepper and Salt . and braze it with dices of Veal. then put to it two or three glades of red a little Flour and when the Liver is Wine. pour it into the Tureen. and icaibned as lard for it al] Lardons. Mufhrooms. and as much Broth. T> / ON E with . done take it out. to make a Jelly of the Braze afterwards . 289 . put it into a Stew-pan with the Liver. and a flice of Ham . tie it well. thick all Dobes over other with- Filets de Levreau a . add being covered over with flices of Bacon. foak it awhile. and a glafs of Brandy well. reduce the reft quite thick with boiling. You may Meat. and ferve it cold with the Hare. and let it fimmer on a flow fire. out. and fome of the Sauce . a large Hare thoroughly. Coloured Hare. the Blood. .

fcrape the Lard quite off. Cutlets of Leveret. and two pounds of Beef Suet . two pounds of Fillet of Veal or frcfh Pork. with all forts of fweet put as of Butter quite: When done. garnifh a Stew-pan all round with flices of Lard. all feafon thefc with Pepper and Salt. or to make it more even. half a Leg of Mutton. ferve with a rich Cullis Sauce. take out as many Ribs you make Cutlets.290 e flx PROFESSED COOK. as your tafle fhall direct. rather thick . and one glafs of good Brandy . cover it over with Hog's Lard or Butter. in order to garnifh it with different Colours according alfo cut into dice. > Cotekttes de Levreau. . a little Cullis. Shallots. half a pound of Truffles or Mufhrooms Ham Yolks of Eggs. or leave a little of it. and flick one Rib in each . fine Spices pounded. turn. chopped Parfley. Gateau de Lievre. Salt. and bake it about four hours let it cool in the fame Pan. a quarter of a pound of Piflachio-nuts peeled. and of a Rabbit. may alfo be done in the fame Herbs. or make a Sauce with the Bones. a little Broth therein. Hop the Pan all round with a coarfe Pafte. Hare Cake. and a bit fimmer (lowly between two Difhes. the Fillets pretty large. them in the Difh you intend for table lay (if Plate) . Hare. and reduce the liquid manner. then turn it over gently . or the remains. put all your preparation clofe into it. Pepper. a little Broth and Cul2 Us. /""HOP the Meat of a Hare. chopped Mufhrooms. which will be better. fix . and A roafled proper feafoning. and cover it over with flices of Lard alfo. and garnifh it with any forts of Colours . and to give it a better form. about a poundof raw cut into dice. and making a Sauce with the tfone$ bruized. cutting the Meat into Fillets. ing them two or three times.

/""UT and if the Hare is large. Lemon-peel. a few Taragon Leaves. Vinegar. Laurel. and then add a good bit of Butter rolled in Flour . add Wine. Hare Polifh Falhion. Laurel. whole Pepper. three Cloves. or of fuch as have been boiled . and marinate it three or four hours in a warm Marinate made of Water. lard fome of the pieces if you pleafe) (you may it into a -Stew-pan. one or two dozen of fmall Onions fcalded. and Cloves . a little Butter rolled in Flour. let it fimmer until the liquid is reduced to half. Flour. Hare fie wed. bailing with fome of the Marinate .little Cullis. Salt. make the Sauce pretty thick. then put a pint of red Wine fire. fift the Remainder. Bafil. good large Leveret over a Charcoal fire. a Faggot. two Cloves. with a pint of Water. fliced Onions. and lard it. Kid Fafhion. Lievre a la Polonoife. Pepper and Salt. into pieces. faving lard it the Blood. Lievre en Civet. a few bits of frefh Ham or Bacon. Thyme. Levreau au ChevreulL Leveret. 291 and relifhed with one chopped Shallot. and give it with a bit of Butter rolled in Flour. chopped Parfley. and ferve with fried Bread round the it and iimmer fome time. Shallots. fcald it in boiling Water. Pepper and Salt . half a clove of Garlick. let put a Hare a bottle of red Difh. or Verjuice. and a Lemon Squeeze. Us. CINGE a ferve it in a Boat. then roaft it. the Hare into large pieces. add a. Thyme. coarfely.PROFESSED COOK. a few turns on the U 2 tO . Butter. a few whole Muihrooms.

: * Litvre en Haricot. fame manner as all fuch di- *TPHESE are done after the rections. and Liver pounded. : Kndive. a a pint of white Wine. Hare with flewed Greens. and ferve the Hare covered with the Turneps. /TAKE a a brown Sauce with Butter and Flour. with Fillets of a little Broth. Shallots. add and boil it together a moment half a fpoonful of fmall" Capers whole. being boned. pour the Sauce out. ("}UT warm it upon the Difh you intend for table. 6f Gratln. Filefs de Levreau av. and ferve all together. Celery.292 to it. take out the Faggot. Leveret. two of Spices. or any other Greens. a faggot of Parfley. Thyme and Laurel. and a few drops of Vinegar. Salt. When a little Veal Gravy. and fry When bits of Bread in Butter to garnifh the Diih the Hare is done. it is The PROFESSED COOK. the Meat filled : Forced-meat. Boudivs . and a fpoonful of Vinegar When almolt done. add the Blood. and relifhing Sauce for finifhed in the oven with a good Serve with a either. and ferve the Hare with a Ragout of Cucumbers. then a fpoonful of Vine- little Broth. whole Pepper and Salt half done. with fcalded Olives itoned. When ready. in Cowl and Glazed. the remainder of a roafted Hare into Fillets . Hare TV in a Harricot. it a fry in this. : a little Broth. : : Levreau en Crepine. cut into pieces Hare and give add half gar. but do not let it boil When ready. fkim the Sauce well.x Legumes. and as much of the Spices as you can . add fcalded Tnrneps cut properly. one clove of Garlick.

as thofe of the Hare would be very apt to bur ft in the cleaning Tur: kies or Lambs Blood will do equally well. with Butter. and a bit of Butter rolled in Flour . Legireau a In Mmute. Shallots. well. with Anchovies. with a large fpoonful of Verjuice. together piece of Butter. to gather the Seafoning. then put the Fillets upon the Table-difh. 'T'HEY are prepared like all other forts of Puddings. chopped Parfley. or to ferve with any forts of Game. remainder of the Leverets will The upon Fillets of : ferve either for a Civet or a Pie. Boudtns de Le-vreau. Hare. put a little Broth and Vinegar to. or to make a Coults au Fume . a little Pepper. and mav be put into the Guts of a Hog. boil the Lia with a good into Stew-pan. it will be finifhed in about a quarter of an hour. : : U * D?$ . and fimmer them between two Diflies for about half an hour. a good flove while you Cut it into middling all are ver. if the cover it Leveret has been properly kept Drefs the Meat upon the Table-difh. and ferve upon the Hare The Sauce ought to be pretty thick. Put a little CulHs into the Stew-pan. keep it on the fire until it becornes pretty thick. and half a clove of Garlick . and turn it in -about eight minutes. 293 Black Puddings made of Hare or Leveret. and put pieces. in a Moment. Filets de Le-vreau atfx Ancbo'is. Mufhrooms. /^UT ot the Fillets of OP.C or two Leverets whole. and half a dozen of fine chopped Shallots . with the Blood of the Hare . Hare dreffed quick.PROFESSED COOK. the Sauce. lard them with Hllets of Anchovies forked in Water fome time. or any other. and ferve the Fillets. Pepper and Salt. drawing the Le- T IGHT veret.

Snipes of both Kinds. drain them of the Fat. d di/ertntes* Wood-cocks. Broth. Sauces. mix fome chopped Fennel with fome Culto lis. intermix each fort on the Difli. but may be dreffed in all th6 different ways of other Pigeons. is comis England. with Butter therein.294 ^h* PROFESSED COOK. with Fennel Sauce. two Cloves. contrary to very good. and roaft them wrapped in flices of Bacon and Paper . Becajfes. pound of Pickled Pork. although dry . a little Nutmeg. as they grow longer with age. and ferve with a rich Cullis Sauce. and young ones are diftinguilhed by the Ihortnefs of their Claws. them thoroughly. T ARD Wood-pigeons German Falhion. and boil them with half a fcalded Savoys. Ramereaux aux Fenou'tL Wood-pigeons. two Yolks of Eggs. ferve upon the Pigeons. trees. a bit of Butter. fluff the Pigeons with it. roailed with dif* the French call the Becaux in monly called a Jack Snipe it is what . They are commonly roafled. Of Wood -pigeons. HE Wood-pigeons perch upon other kinds. Des Ramereaux. thaj . & Becaux d la Brocke. Becajpnes. and half a Lemon Squeeze. The Flefli is Ramereaux a fAHemandc. whole Pepper and Salt : When done enough. and Squeeze the Cabbage . ferent Sauces. and chop fome of it to mix with the Livers. Pepper and Salt . a bit of Butter. CCALD a few fprigs of Fennel. and more efteemed by them than is here They allow.

and ferve with what Sauce or Ragout you pleafe. Wings. pound the Bones and the Infide. mixed with two Yolks of Eggs . adding a few Bread Crumbs to thicken it: Put the Wood-cocks or Snipes into this Sauce. Salm'te de Becajfis.garnilh the Diih round with fried Bread. Pepper and Salt . chopped Parfley. three or four chopped Shallots. fuch as the lafl. cover it alfo thinly all over with the fame. chop- ped Parfley. give it a good Colour in the oven. 295 that roafting is the beft way of dreffing them . and Breafts in two . and garniih it round with a Farce made of the remains of roafted Poultry. Saint Mainhoult. Pepper and Salt . and few them up . Hafhed Wood-cocks. warm without boiling. U 4. cut the. and a few drops of melted Butter. Salmie. put it into the Table-difh. and boil them with a little red Wine. Legs. Eecajfines . or with a fala* mander. Bread Crumbs foaked in Cream. they give feveral other methods. will ftill make a very good Dilh . Eggs and Bread Crumbs. Beef A COLD Marrow. and . Shallots. re* duce the Liquor to half. Pepper and Salt. Shallots. lift it in a fieve. and a bit of Butter. and each kind is drefied in the fame manner. Salmle de Becaffes a la Sainle Menehoult. '"PAKE ready roafled Wood-cocks. and bafte it over witn. keeping the Diih a moment on an aflies fire. roaft them wrapped in flices of Lard and Paper. and mix with it a little Cullis. fluff them with it. Hafhed Wood-cocks. all Split either Wood-cocks or Snipes at the back.The PROFESSED COOK. take the iniide to mix with a little fcraped Lard. but for the fake of variations required in large tables.

only that chopped Truffles are added to the Forcedmeat. ought to be done with caution. and mixed with a good bit of Butter. at all but. and in great abundance. to be had England. and one of Ham. (Perigord being a Province in France. and take all the Inficle out to make a Farce with two pounded Anchovies. all chopped very fine. as the principal flavour is Gariick. a little fcraped Bacon. Alib thofe Difhes under the denomination of a la Provence. as directed in Ragout Articles. and fo different in flavour to It is much the fame with Italian Difhes. where Truffles are very good. foreign ones. half a fpoonful of Capers. Snipes with Truffles.) You may either roaft or braze them. Snipes the Duchcfs's Fafhion. few them up clofe. covering them with thin flices of Lard . fluff the Snipes with this. Shallots. : Btcavx a la Perlgord.296 We PROFESSED COOK. fift and ikim the Sauce. two Yolks of Eggs. 'TPHIS is done much in the fame manner as the laft.ckeJJe. which give the name of Perigord to this and all other Difhcs under the fame denomination . and one or two fpoonfuls of good Cullis When done. Parfley. Difhes are feldom in rigord England. as excellent times of the very well fupply the want of good Oil in Cookery. and ferve with a Ragout of Thole PeTruffles. Becqjfine* a la Dt'. C FLIT fix and Mufhrooms. and make it of a pretty thick confidence with Butter and Flour. where prepared Truffles are fo very dear. is is in the composition in . and braze them with a few flices of Veal. add a good glafs of red Wine. Snipes at the Back. Pepper and Salt . where Oil Butter year. it may . \vhich the inhabitants of Provence are particularly fond of.

aux "Trufc^ & av. firft fcalded . with the A/f the I NCE Meat of two roaft or Duck Gravy. with fried Bread. braze a Sweet-bread with the Birds. when Ducks are half done. Fillets of Wood-cocks. .d proper Seafoning . Ragout Wood-cocks made thus Take the Infide and the : many large Truffles as on the Dim. Pepper and Salt BecaJJes &? Becajfines . cut off the Heads. ar. or with Cullis of Alfo of or Olives. with the Juice of a Seville and warm without boiling. and boil in good Cullis. with Truffles and Olive '"TPHEY together are brazed in the Ragout. put a proper Dilli under. three cloves of Garlick. which ought to be pretty thick. Wood-cocks and Snipes. intermixed Trimmings. Wine. cut the Snipes into GarFillets. Birds. when done. *T*AKE out the Infide of roafted Snipes. fqueeze in the Juice of an Orange. and pound them with two or. then add a little Cullis. ft ft through a Stamine. and give them a few cuts to let the Gravy out . cocks. three roafted Wood. 297 Becaux au Salmle de Provence. ferve the Cullis upon thzm. and warm all together without boiling nifli the Dim. and. and one or two old Ducks Orange. then put the Fillets in it.< fbe PROFESSED COOK. a few Mumrooms. with Pepper and Salt . and ferved as all others. all with a glafs of white pound them. Haihcd Snipes^ Provence Falhion.x Olives. Truffles. it : ' Filets de BecaJJes au Jus de Canard. fame manner with as with a Cullis.

as they feed moftly upon Grapes. boiled in good Broth ftewed Greens or Cullis. and reduce the Sauce : When almoft done. and take out the Faggot and the Ham. a glafs of Wine. but they may alfo be dreffed in many different ways. et Grives* Of Plovers. make a Ragout. forts of Lettuces. add a little Cullis. then add a little Broth. into a Stew-pan with a bit of Butter. flicking one Leg into each. I fhall obferve in regard to Thrulhes. and a fcalded Sweet-bread cut into fimmer thefe a moment. inftead of which ufe fmall Onions. If you woulcr have them ilewed. you will prepare them at firft in the fame manner. and for a very good reafon. . fqueeze an Orange into it.. that they are much more valued in France than in England. Vaneaux. pieces . add a little Cullis and Gravy . Des Akuettci* Of Larks. fift and fkim the Sauce. the Legs upwards . You may alfo mix with them Cabbage : O . which gives them a very agreeable . Des Pluviers. a bit of Butter rolled in Flour. and roll the Meat in and braze them with proper Seafoning When done. put them. Pepper and Salt. *T*HESE different kinds of Birds are commonly eaten roafted. firft fcalded When three parts done. and half a fpoonful of Verjuice. add a little Cullis. or ferve with any Akuettes en Cerifes. Larks in the Form of Cherries. a Faggot. and ferve upon the Meat. a flice of Ham. Lapwings. : the form of Cherries. put the Cherries on the Difh for table. and Thrufhes. or a Lemon Squeeze. but without Sweet-bread.'The PROFESSED COOK. "DONE the Larks thoroughly. fome Muihrooms.

*be ible flavour . and other proper Seafoning. It is needlefs to fay much about Thrufhes . drain the Water from the Cabbage. Plovers with Truffles. and Truffles: fifted and ftimmed add a little Cullis. braz6 The equal number of Craw-fiih. however. Salt. as all other Dimes under the fame denomination braze the -Plovers. put them Into a Pot with a fcalded Savoy cut into quarters and tied. . a good Sauce will make any thing relilhing and palatable for the fake of change. alfo with a few of drops Vinegar therein. boil thefe together about half an hour. and Truffles. untie it. Quails Flemifli Fafhion.e hd . two Cloves. then take them out. Ham. PROFESSED COOK. You may an with braze as many Quails as you think proper. '//'#. When all Pepper. You may alfo roaft them iluffed in the fame manner as Wood-cocks. and it 299 is only thofe which are efteemar. Pluvlers a la Pengord. making a Forced-meat with the Livers. and half a pound of Pickled Pork . a glafs of Wine and fift and fkim the Braze. and ferve with any forts of Ragout. Or you may ferve them an Gratin. and put all together into a Stew-pan with fome good Broth. and a Faggot are well brazed. and ferve upon them a good Cullis and Butter Sauce. they may be dreffed in all the different ways of Pigeons . and add a good Le- mon Squeeze when ready to fcrve. ' and ferve with a very good Cullis Sauce. &c. Quails as for boiling. and a fix TTRUSS fmall : feeing > Lemoa . nRAZE all Broth . : The common Wood-thrufhes the fame as in England. them with Veal. put them upon the Gra. drefs them on the Difh intermixed. Cailles d la Flamande.

et nrHEY Des Perdreaux fc? Perdr'ix. Quails in Ragout. put the Quails. and add a Lemon Squeeze ready. fcraped Lard. and iim'mer it fome time . confidence. J^JAKE Shallots. throw in a glafs of white Wine. d'ifferentes Sauces &? Ragouts. CTUFF Salt. chopped Parfley. (luff the Partridgqs with it. and one Laurel-leaf. roaft them. I ihall pafs over any further directions about them. Shallots. Pepper. en Matelotte. reduce it to a good When. and then in Paper . . Cailles en Ragout. are all done in the fame manner as Chickens. Of Perdreaux a la Partridges Brocbe a young and old. Farce with the Livers. Matlot. Parfley. and may be drefled in all the different ways of anyother Birds. and wrap them firft in (Vices of Bacon. the Quails with a Farce made of their Livers. and afterwards in Paper to roaft : Serve with what Sauce or Ragout you pleafc. fift it. or Glazed. Muihrooms. nor very plentiful in England. each upon a Laurel-leaf. Pepper and Salt. fcraped Lard. Quails with Laurel. chopped very fine . and half a clove of Garlick . Sauce.300 The PROFESSED COOK. give them a fry in Butter. when it begins to flick to the Pan. with different Sauces and a little Ragouts. put a flice of Ham into a fmall Stew-pan. As they are neither very good. &V. firft wrapped in fliccs of Lard. a little Cullis. Young Partridges roafted. This is called Cailkt Guiles au Laurier. : au Gratin. for Lemon Squeeze Accornpngmes. and ferve the Sauce upon the Birds.

St.. at the fplit them an them about to marinate for hour. a few Shallots. without putting any liquid thereto. Such as have been ferved before will i glafs of . and cut them nto pieces as for a Salmie . and fcrve upon the Birds. Pepper and Salt . put them into a (mall StQW-pan. put with a little Oil. and : . Perdreaux Grilles am: fines Herbes. two Cloyes.) Young USS thy Legs Perdreaux aux Confommee. between flices of Bacon and Veal. 301 Young Partridges. bits of Carrots. and broil them flowly gather all the chopped Herbs from the Pan.PROFESSED COOK. Magdalen. white Wine. Ptrdreattx a la Madelaine.fieve. anx Pontife. fimmer all a quarter of an hour. Popper and Salt. both under and over. Partridges. PerJreaux 1 . Seafoning-hcrbs chopped with all the Herbs. then take them oft' the ipit. Perdreaux a (See any direction under the fame Name. and roaft them till tkree >arts done . fift the Bra3e.in a. and all forts of then roll them up in Paper. with rich Cullis Sauce. fkim it well. a fpoonful of Oil. one flice of Ham. put all the Livers into one of them. in the infide . and flices of Onions . Partridges broiled with fweet Herbs.lo equally well for this Difh. Young '"TRUSS Back . Provenfale.. and a Lemon la Squeeze. take out the Livers to fchop with Truffles. to mix with a good the Legs in the infide. a Faggot. and when they are done. and add a Leabout ogether -non Squeeze. braze them on a {low fire. [TRUSS I three Partridges for roafting. Cullis.

Muftard. Pepper and Salt. Shallots. Burnet. as : or they thereto. Truffles. Perdrlx en Afp'u. and other Serve them with Truffle Cullis . Serve ihort Sauce. OTUFF them with chopped and all other already often directed . and a Lemon Squeeze added roafted. a pounded Anchovy. as Parfley. with a little Oil. put together and Veal. Crefles . flowly for about four or five hours.) dozen of fmall Onions in Broth. Partridges. give them a fry in a Stewand Mufli-i pan. arid Garden together with OH. may be Ikimmed and For Butter. Pepper and Salt. Civet. mix afl thefe up Boat .302 7%f PROFESSED COOK. take fuch as have been warm them in Broth. a 'little Baft% one clove of Garlick. Partridges with a fliarp relilhing Sauce. HOP all forts of Herbs called Ravigolte." If you would ferve the Partridges whole. braze them with a few whole Truffles. and reduce the Sauce that the Onions may take a brown Colour . lift and fkim the. braze. and fill them with the Onions. bone two or three Partridges. and juft Salmle de Perdreaux. la Vilkroi. Taragon. Taragon Vinegar. Parfley. then trufs them as whole . a ferved with the Braze. ilices all braze to with of Bacon rooms. Young Partridges with Truffles. (from the Title. as in all chopped Herbs. with a bit of Butter. Perdreav. fend the Sauce cold in a Shallots. a glafs of white Wine and Broth . a glafs of Wine. with a little Salt.add a little Cullis a : T) OI L pretty thick. being well fifted.x a la Perigord. and . Pepper and Perdrix a Similar directions. la Villeroi. proper Seafoning requifites. and' Sauce.

a faggot of all forts of fweet two whole -Herbs. and then . 303 Boat : If for a hot Difti. two fufficiency of glaffes Broth to cover the whole. of Butter. reduce . and braze them with ilices of Lard. and very little Salt. (the faltnefs of the Ham and Anchovies muft direcl: you t.PROFESSED COOK. and they will be even better cold. add fome Cullis. fift the Broth fa a fieve without and. and lard them with half Lard and half Anchovies. with a Knuckle of Veal. and ferve upon Perdreaux a la Jardiniere. a quarter a of Brandy. (la la Mandui. a glafs of Wine. Perdreaux d la Daube Sicilienne. or five for fire a flow braze on Onions. may alfo mix them in the fame manner if cold. if too much. pour it into the Tureen. three Cloves. if put together about an hour or two. and ftir it now by boiling . and fix hours. "TPRUSS the Birds as for boiling. put them into a Brazing{Spices. Sicily Fafhion. T this Dim the Partridges are brazed as ufual. a Faggot. Partridges dobed. 'TPRUSS Partridges as for boiling. Perdreaux a Partridges. . fift the bottom of the Sauce. it well. and Anchovies. then place the Birds in the Table-tureen. Lard. and warm them in a little Broth . it fkimming. fkim Birds. or none at all.he in that) : When done. when it begins to form a Jelly. feafoned with fine Salt . and ferved with Hewed Greens of whatever kind you N pleafe. then put them to the Sauce. Partridges with Garden Greens. lard them tho- roughly with Ham. but without of a pound pan. cut the Birds as for a 'Salmie. mix Butter therein. two of Garlick. and warm together without You boiling. Mandui) the Inventor's Name. Pepper.

and give them a few turns on the fire. with a little Butter in a Stew-pan . reBroth. . with Lemon Sauce. them in the nature of Soivercrout. and add proper Seafoniag . . of Pickled Pork. T?ONE chopped the Birds thoroughly. brazed in the common way. larded. Sweet-breads. and pound the Bones. and ferve a good Sauce under the Birds. Pepper and Salt. this therein. brazed with Cabbages. then lard the Breail part all over. fome When done. like marble. Parilcy. to An Fttmet cut the Meat off. la Braze aux Cbuux . Partridges a la Danphinc. as for a Fricandeau. by means. and two Cloves duce the Sauce to a Glaze.good Farce. Perdreaux a la Poknoife . brazed. Perdreaux an Citron . as. Juice Orange Acbis de Perdrejucc an Gratin . and glazed. warm all together without boiling. mix with Cullis fift it. and fill each with a Farce made of Truffles. will make it appear Ptrdreaux a la Dauph'ine. may be ferved with any forts of Sauces or Ragouts . Polifli Fafhion. and are added. Perdreaux Glues . this Hafh is done with cold roafted Partridges. \vith fcraped : Partridges filled with a . Shallots. with a good Cullis Sauce . and add Pardrix d bit and a AS much Y 7 inegar as will give it a tartifti tafte : TIjis laft . . and pretty high of Spices. mult ftew the Cabbage very tender. the Gratin beiug made as ulual. which. Such as would have Savoys are the bell for ftewing. Muihrooms. a Faggot. except that a glafs of Brandy. mixed Lard trufs them as if they were whole. like Fricandeaux. braze them with flices of Veal and Ham.3Q4 2*v PROFESSED COOK.

Achis a la Turque. Ham. Collops. with a good bit of Butter. or any other Land Birds . which have before been ferved to table. and place poached Eggs all round. which you put all together into a Stew-pan. &c. a faggot of fweet Herbs. and then it is fo called.305 laft is commonly ferved in a Tureen. and proper Seafoning then iift the Liquid. Fries. fat Livers. 'T'HIS is Forced-meat Ragout. a Mixture of feveral forts of Meat cut fuch as into dice. : Salt. and boil them with a little Broth. two Cloves. and two or three Shallots . Hafh. being minced very fine. Turky Falhion. and may be ferved with any Ragout. Des RAGOUTS et des RISSOLLES. Old Partridges are very good for brazing. (or ufe fuch as have been dreffed in Matlot. or to mix with any forts of Forced-meat . ftewed Greens. Sweet-breads. or for a Difh. or Ragout de Salpicon. what forts of roafted Game you pleafe. pound the Bones. Cullis. lay the Roes upon the Hafh. alfo Wood-cocks. and mince the Meat . X . and garnifhed with fried Bread. warmed in good Cullis . with a Faggot. Of Ragouts. Truffles. Mufhrooms. and put the Meat therein Boil the Roes of Carps in Wine. or otherwife :) Pour the Hafh upon the Dilh. and all kinds of Puree: The remains of roafted Partridges may alfo be ufed for Petit s Path:. Pepper and .

Girkins. Shallots. fcalded Pepper. with Ragout de Salpicon a rArlequine. Salpicon. and that Breafls of roafled Poultry and Girkins chopped together. then cut it into fmall dice . foak them Come time. Cocks -combs'. ferve this by itfelf. is ufed for brazing Poultry. Pepper and Salt . then add chopped Breafts of roafted Poultry. fimmer it till the Meat is done. which mix HIS raw Yolks of Eggs. and put all together into a Stew-pan. &c. one Truffle. a little neceffary. chopped Parfley. &c. with a bit of Butter. Ragout of various Colours. until it is almoft done.306 ^he PROFESSED COOK. and a Lemon Squeeze. be in it only long enough to warm without boiling. then add Veal Cullis. fcraped Lard. a little COAK Ham Gravy and Cullis iimmer thefe a little while. Ragout for Huffing any thing. Parfley. Mufhrooms. as Beef -palates. . or large pieces of Butchers Meat only : Make the fame preparation as the firft. Lambs -ftones. and a few Muihrooms. Broth^ Pepper and Salt . or with any forts of brazed Meat. Serve with what kind of Meat you pleaie. Artichoke -bottoms. Many more things may be added to this Ragout. a Farclr. taking care to boil the hardefl fufficiently. cut one boiled Carrot. and -fluff what you propofe with it. into dice likewife. Ragout de Salpkon. for a Farce. fkim it well. before it is mixed with the reft. Ragout . a good flice of oh the fire. fmall Eggs. and You may the Sauce much reduced . a glafs of white Wine. Salt if two Anchovies half foaked.

nefs if X Z . if the Ham does not make it Salt enough). without 'Gravy or Cullis. and fimmer on a flow fire . and Cullis . Ragout of fat Livers. and put into the Stew-pan half a fpoonful of Vinegar. Sweet-breads. prepare a few Broth. make a Liaiibn with Yolks of Eggs and Cream. foak the flices . fimmer them on a flow fire until they be done. (and Salt. ("JUT may add fmall Onions. a bit of Butter.*ihe PROFESSED COOK. and fcald them in hot Waters then fimmer them about a quarter of an hour. half a clove of Garlick. fkim the Sauce. with two dices of Lemon . add Broth and Cullis. take hem out. flum the Fat pretty often. with a bit of Butter. and two Leaves of Bafil . reduce it pretty thick. Ragout of Ham. Ragout de Foyes gras. and add a Lejnon Squeeze. take out the Faggot. with a flice of Ham. Gravy. reduce the Sauce rather thick. a little Broth and Cullis . or Roes of Carps Or it will do equally well to iervc with the laft alone addition. take out the Faggot and Ham. 303 off the Gall. then fimmer them on a flow fire until they are done . of frefh Ham of an equal bigof an old Ham. Craw-fim Tails. Mumrooms. the CCALD Ragout de Jambon. Ragout of Cocks-combs. and boil them in. Pepper. reduce to the confiffive or fix flices .. If you would ufe this Ragout with any large pieces of Firil-courfe Dimes. Combs in hot Water. If you would have them with a white Sauce. feafon with Pepper and Salt. and add a Lemon Squeeze. : Ragout de Cr&tes. you. and then put the Combs therein . a Faggor. chopped Muihrooms. a Faggot.

30$ *fbe PROFESSED COOK. petit s Oeufs Ragout de &f Rognons de Coq. then put the dices therein to warm Serve this upon any forts of Meat without boiling which you would garnifti or rnafk. and a faggot of fweet Herbs. well. add a bit of Butwith it. Shalhalf a glafs of white Wine. B. foak thefe together a moment. take the Faggot and Ham out of the Ragout. fimmer on a dow it .' chopped Mufhrooms. and put thefe laft therein. lots. and let this boil about half an hour: Scald the Eggs and Kidnies in warm Water. If you would have a white Difli. cut each into three or four pieces. two or three Sweet-breads. Ragout of Calves Sweet-breads. with Pepper and Salt . What is here meant by fmall Eggs. make a Liaifon with Yolks of Eggs and Cream. Ragout N. and drain them very well . Ragottt . reduce the Sauce pretty thick. peel the {kin off the Eggs.If you would ufe this by itfelf as a Secbnd-courfe Dilh. Gravy two Cloves. then add Broth. and reduce Lemon have it feafon with Pepper. Butter. fire. when ready to ferve. in the fpring-feafon. Salt. and Cullis. If you Squeeze.. Parfley. of fmall Eggs and Cocks-kidnies. ferve the dices of upon dices of Bread of the fame bignefs fried Ham in Butter. are thofe taken out of Pullets. without Cullis or a dice of ter to COAK Gravy. and put them into a Stew-pan with Mudirooms. : tence of a Sauce. and the Sauce over them. only limmering the Ragout Broth. Gravy CCALD and Cullis . follow the former direction. at firit in a little Ragout de Ris de Veau. Ikim the Sauce and a would white. Ham a moment.

with a few drops of Oil . then add a glafs of Wine. firft rubbed with Butter. and if needful a Lemon Squeeze : Serve for Entremets. and then beard them Take chopped Parfley. then lay in : CCALD a down of chopped Truffles. boil all together a moment. and fimmer them together about a quarter of an hour. Ham. or to garnifh any Firlt-courfe. then put the : Truffles and Oyfters therein. and one put thefe into a Stew-pan. place a part of thde in a Stew-pan. called an Entree Difh. a faggot of Parfley. a little Cullis and Gravy. Thyme and Laurel . take out the Faggot. repeat the fame again with the chopped Herbs. and Oyfters over them. and put in half a glafs of white Wine. two Cloves. and Mufhrooms . a ^UT good piece of . Ragout of two or three dozen of Oyfters in their own Liquor. boil the Sauce fome time to give it a good confiftence. Second-courfe Difhes ) or to mafk or garnifh any other Difh of the Firft-courfe. Ragout Englifh Fafhion. Broth and Cullis. and put a fmall handful of fcalded Piftachio-nuts into the Sauce. Shallots. Truffles and Oyfters. with one dozen of fmall round Onions. a bit of Butter. to warm without boiling: Serve for a Second-courfe Difh. Truffles and Oyfters. ( viz. Ragout a PAngloife. green Shallots. firft boiled in Broth . the Stewpan being well flopped Take out the Truffles and Oyfters. add proper feafoning of Pepper and Salt. Pepper and Salt . one Carrot. foak them fome time on the fire. Parfnep into dice X 3 Ragout . and reduce the Sauce to a Liaifon . 309 Ragout Meles de Trufes 6f fHuitres.The PROFESSED COOK. with fome fmall Mufhrooms.

Ragout of Craw-fifh. fimmer it about an hour. and put off of the Shells them on a good fire clean. a glafs of white Wine. (it to be as thick as very good Cream) ought feafon it with Pepper. diced Onions. then add a good bit of Butter. two Mufhrooms. obferving or with a white the the Cullis. Ham fire : when ready lafl . green Shallots. and a Lemon Squeeze. HP H E Ragout de Moules. You may make direction for in Meagre. and take out the Veal and Ham Roes of Carp in hot Water. about half an hour. and boil the Tails in fome of it till it be pretty thick. firft care all is to wafh them very . with .PROFESSED COOK. Ragout d'EcreviJJes. TV /TAKE a Ham. a little Bafil. Cloves. Ragout of Muffle's. Ikimming it well . the fand Well. ufe Filh for the Cullis inftead of Ham and Veal. fkim the Scald the Liquor. and then add what quantity of Broth you think proper . bits of Carrots. a faggot of Parfley. to make . and then boil them in this Cullis about a quarter of an hour. and then fift it Pound the Shells of half a hundred of Craw-fifh . Liaifon. a little Veal Gravy and Cullis . a fmall quantity of Cullis with a flice of flice of Veal. of COAK ilices on a flow Ragout de Laitances* Ragout of Carp Roes. It you would have it Meagre. and Veal. and two Cloves. foak it fome time until it catches at bottom. to get then drain them without Water. a faggot of fweet Herbs. and make the fame ufe of it it as directed before. Salt. boil thefe until the Veal is done. You may put this : Ragout to the fame ufe as the former. one Bayleaf. ftrain the Cullis in a Staminc.

or X 4 . with a bit of Butter. and reduce it to a good confiftcnce in a and the Muffles therein to fitve. with a. where Made-diflies are wanted. Ragout a'Hiiitres de plufieurs Faxons. Lemon Squeeze them alfo when ready. as fome forts of things require to be made mor relifhing than others : The addition of fweet Herbs called Ravigettf. with a little Attention to what is drefling . fbak a (lice of Ham on the fire. and chopped : Pariley. or a white Sauce. Pariley. Ragout of Oyflers in different Manners. as a Fricaflee. a fome of the Oyfler-liquor. with a little fcalded Pariley chopped. and green Shallots . CCALD three or four dozen of large Oyflers in theif (but if you would have them beardmufl have more Oyflers) . You may alfo fervc in a plainer way. and a faggot of fweet Herbs . 311 take them out of the Shells with one by one. to warm without boiling . add fome of the Liquor of the Muffles and fome Cullis. Although a particular Cullis is directed for each Ragout. Lemon. and a glafs of white Wine . and then add the Oyflers thereto. you lawn fieve. a little Cullis. (and pick out what little Crabs you may find. put Ragout warm without boiling. and ferve for all thofe Ragouts. is fufficient to give the difference of particular. fift this thereto. may tafte to each Verjuice. N. Truffles. by making the Sauce with a of bit Butter rolled in Flour. add a Cullis.PROFESSED COOK. reduce the Sauce. as Muffles are feldom without) and keep their Liquor . it is always made. and fome of the Liquor Or with a white Sauce. the Profeffed Cook knows it. put them little all into a Stew-pan. You may alfo drefs them with Fifli Cullis. . . few Mufhrooms. it not abfolutely neceflary. as a good Cullis is one of the principal in Articles Cookery . is B. make them open care. and put the Oyflers by : Chop a few Mulhrooms. fo will th$ Learner witl\a little attention. own Liquor.. fift the Liquid in a ed.

two Cloves. Ragout of Morels. fkim the Sauce well. till the and liquor is reduced thick . fimmer thefe together about an hour. but make a Liaifon with Yolks of Eggs and Cream Serve them on a bit. They are rather fcarce in . a faggot of fweet Herbs. take out the Faggot. Cullis and Gravy. put neither Cullis nor Gravy. when well cleaned and drained. when reduced to powder. that it may look the better. T)EEL (lice the of Ham. with a bit of Butter. they are dreffed England. to feafon the Larding-bacon for krge brazing pieces. This is prepared to ferve with Meat . or with only fmall bits of Bread round the Difh. but if you would have them alone. a Faggot. Pepper and Salt. are mixed with other Spices. Mulhrooms. Ragout . garnifh the Difh with fried Bread. as the fand is very apt to flick to them . and cut into fome pretty fhape.' having much the fame flavour as All-fpice. and when ready add a Lemon Squeeze. or feveral bits of Bread fried. cut in different fhapes. Cullis : When and Pepper You may alfo drefs them as a Fricaffee. fome Gravy and Salt done. put them into a Stewpan with a bit of Butter. foak a then put the Mufhrooms to it. Ragout de Champignons* Ragout of Mufhrooms. Ragout de Morilks. and cut each in two . and add .312 The PROFESSED COOK. and reduced to powder. nearly like the in the fame way when frefh . and when dried. much Champignons . take out the Ham Faggot. The French have another fort which they call Movf: ferons. *TpHEY muft be wafhed in feveral Waters with great care.

a little a plain way. or with poached Eggs. add a little Culfire. marinate Onion and one {luck with a Clove or Vinegar. or others. fimmer on a flow When ready. then add a little Broth and Gravy. and Salt. fqueeze them between a cloth . take out the Ham. and when they have difWater. Ragout de Pols.PROFESSED COOK. which will produce Liquid fufficient to ftew the Peas without Broth or Water j and ferve the Lettuces with them. f [ f the Cucumbers. a fmall fprig of Winter Savory. Ragout of Cucumbers. Ragout of Verjuice Grapes. and cut each into four if them with two fpoonfuls of pretty large . and very freih fhelled. When they are done for Sauce. and ihort Sauce lis and fine Salt Serve with what Meat you pleafe. ought to be young. Ragout of Green Peas. a faggot of Parfley. Pepper little . pEEL . with a fpoonful of Liquid Verjuice. or alone. Ragout de Concombres. fimmer till the Liquid is much reduced. and a piece of Butter. and a CCALD chopped Parfley. and add a little Cullis : Serve with what kind of Meat you pleafe. beat up two Yolks of Eggs. Ragout de Ferjus. a bit To Hew Peas of Butter. and a little Veal Gravy . a little Flour. or others. one Clove. and then Hone them. Verjuice Grapes. a bit of Butter. i [ \ [ I foak them on the fire with a bit of Ham. till they begin to take colour . or without. and thinner. Put them into a Stew-pan with a bit of Butter. Salt. only put in Flour. and one or two Cabin bage Lettuces. 'T* : : HEY or alone. a moment. cut them into fmaller pieces. two flir ( charged their them now and then. and follow the reft of the direction.

and finifh with Butter. Cloves. Broth. Ragout of fmall round Onions. "UT When them with the Truffles in pretty thick dices. If you would wiih to ferve them by themfclves. and flir them with a fpoon on the fire. with (lice of Bacon. them. : Ragout de petits Oignons. reduce to a good conliftence. and a fprig of Savory: When done. make a Liaifon with two Yolks of Eggs. Ragout of Truffles. them off firft. boil this a moment. and give them a few boilings in <. Broth . Herbs. Serve this with what kind of Meat you think proper. one or two Cloves. Ragout ds Trufes. a little Flour and Broth. take out the Faggot. what Dim you pleafe.314 little he PROFESSED COOK. to warm without boiling. a little Salt. Ragout of Afparagus as Green Peas. then put in the Grapes. with the Truffles. . a is UT /^ fmall Afparagus like Green Peas to break (the bed method little Broth. Ragout cTAfperges en petit s Pols. gCALD what quantity of fmall Onions you think r proper . and add fome good done. if you a defign it to garniih Firft-courfe DHh But if you intend to ferve" it in the Second-courfe. Pepper and ferve with Bread. and a Faggot : take the Faggot out. faggot then drain them. then tie them in fmall bunches to cut) boil them till half done in then drain Water. and Savory. a Faggot. z gooc . mix fome Mumrooms. and Sugar. a of and fweet Salt. and Salt . and boil a glafs of Wine. and garnim the Difh with fried Cullis. make' the Liaifon with Cream. braze them very tender in Broth. .

OCALD them a good while. is commonly Ragcut called by the name of the de Cbicoree. to extraft the bittcrifh tafle . If thefe Roots are ferved in a Boat for Sauce. boil them tender in the Broth-pot. PROFESSED COOK. fry them in Butter firfl. Pepper and Salt. Pepper and Salt. with^ a whole Onion ftuck with a Clove. a glafs of Wine and Broth. let them flew (lowly. Ragout of Roots. boil them till half done in Water. T them to moment in The Dilh Ragout. Pepper and Salt: After Hewing a little while. Ragout de Raiincs. T Carrots and Parfneps to the length of a finger. chopped Pariley and Shallots. boil them a Water. or white Sauce. Ragout of Turnips. then finifh them in Broth and If you like to have them Cullis. take . and put them to flew in good Cullis. ufe Mulhrooms. only that it is cut fmaller.*fhe TOOC! Cullis. ->- Ragout of Endive or any forts of Lettuces. when ready to ferve. look of a brown Colour. and add a Squeeze of Lemon. Thcfe are all to garnifh other things. inflead of Ham. what form you pleafe. For Meagre. Celery is done much the fame. a few drops or : Vinegar. drain them well. and then put them into a Stewpan with finall bits of Ham. or in Water. then boil them in Broth When done. until the Sauce is reduced pretty thick. They 315 are proper for garniftiing any kind [of Meat. aticr they are fcalded. and of much the fame bignefs . and make a Liaifon with Yolks of Eggs. cut them into what length you pleafe. and ferve with a good Cullis. beat up with Meagre-broth. Rage tit de Na-vets.

T>OIL it to half in Water. is very little ufed in England. Ragout of Sorrel. and ferve the Ragout under what kind of Meat you pleafe. found. and fcald them in boiling Water. Ragout of Spanilh Cardoons. or a bit of Sugar. and a fmall quantity of it is very good mixed Sallad.316 The PROFESSED COOK. garnifh any with fried Bread. you may mix Spinach with it. and very white. to take off the fharpnefs. length of a finger. boil the Endive in Filh Broth.. then take out the Ham. Ragout d'Ozeille. much the fame manner as Pourpier. and thicken the Sauce with Yolks of Eggs. If Sorrel moftly is too iharp. If for Meagre. Ragcut thofe that f^HUSE cut them the de Cardons d'Efpagne. or halves) braze them. . a flice of Ham. a little Broth Pepper and Salt. and a little Chervil. Ragout d'Eptnars. the former. although it is very agreeable when ufed with Moderation Shallots. viz. are thick. Diih. beat up with Broth or Cream. as the flavour is too ftrong for many. to peel off the hard part all round . (if pretty large. green while. a ferve with the done to Fricandeau. reduce the Sauce quite thick. then chop all together . Few people ufc~ Chervil with it. take out the Onion. Purflaine. eiother or to ferve alone. and This is ferve with what fort of Meat you pleafe. with a few Lettuces. but may be dreffed in the fame manner as the in a former. in T^ONE ther to Ragout of Spinach. or poached Eggs. cut them into quarters. put it into a Stew-pan with a few chopped Mufhrooms. let it limmer a good and Cullis.

then add a little Nutmeg. and fmifh as the former. lis. as you do Alin a good flrong Cullis without boiling : Serve them as a Ragout to garnifh CCALD monds. when done. and a Lemon Squeeze . pretty high of Pepper. covered over with flices of Bacon. Ragiut de Cornichons. quite out. in Broth. . and put them into a Sauce made of good CulSalt. foak them fome time. Ragcut de Choux. wipe them clean with a linen 'cloth. Ragcut de Piftacbes. quarters.he fame way.PROFESSED COOK. drain them. beft) pack-thread. Pepper. being previoufly ftoned. a piece of Butter. 317 :liem. or to garnilh the Sauce pretty reliihing. viz. drain them. Ragout of Piftachio-nuts. . and warm them any Dilh you pleafe. two Lemon and time. Girkins. a handful of Piftachio-nuts. Ragout of green Walnuts. and ferve any other Drm. Ragout de Cerneaux. fimmer them on flow fire until they have taken the tafle of the Cullis. w ith Beef Suet. CCALD one Cabbage cut into quarters drain the . and Nutmeg. with a Salt . ones into Cut the large and let the fmall ones remain whole . Water tie (Savoys ar them with Serve with Cbouxfleurs. and add a Lemon Squeeze when ready to ferve. to take the Vinegar Olives may be done out. and put them into a well-feafoned Cullis. and a piece of Butter rolled in Flour. and braze in a good Braze : a fine thick Cullis Sauce. CCALD bit them in boiling flices Water fome of of Butter. make alone. Ragout of Cabbage. and it is reduced to a middling thick confiftence .

Shallots. put this Ragout between two pieces. alfo all kinds of Meat cut into Collops . . alone. Shallot. Colliflowcrs. a little Gravy Faggot. and give them a few boilings gether all : to- Cut alfo bits of thin Pafte to what form you pinch of a fine it pleafe. and half a Laurel-leaf. as much Cream. thtn in two them break only with a ilice of Ham. and ufe them as all the preceding. done in the fame : manner. likewife Forced-meat Balls fried. a them into a Stew-pan put one of two Cloves. arc Ckouxjteurs. and fry them brown Colour. if young. . or to mix with any thing elfe : Flour and Butter. as well as other Dilhes. reduce the Liquid till quite thick. is alfo called a RiJJ'ollet. vith RjJJbllef : A of Ham. and fift it in a fieve Cut the Breafts of roafted Poultry into fmall bits . viz. round to fecure the Sauce. and a little Flour and Pepper . implies any thing fried" brown. You may slfo drcfs them with a white Sauce to ferve . Ragcut d* Haricots verd. Ragout J O cut them T F pretty large. boil them in Water. of Kidney-beans. length-ways. chopped Parfley. j HpHE thin Term for and comprehends dices Riffolks. a Browning. fried together. White Collops. take out the and Cullis Flam and Faggot. a la Bechamel. put the Meat into the Sauce. But as there are many different ways of dreffing Riffolles. . then add a good fpoonful of Cullis. fimmer thefe on a flow fire about a quarter of an hour. adding a Lemon Squeeze when RiJJolles ready.3 1 8 The PROFESSED COOK. : one Yolk of Egg. to give a Co- lour to any Sauce. Soak a flice a la Bechamel is thus prepared with a bit of Butter. it may be neceffary to give fome particular direction about them. either to ferve alone. reduce the Sauce thick .

lay a little Farce upon the Pafte. put of with raw Yolk a meat. it on the fire then fift the and again. Count Choify. as many others. Pepper and Salt . either roailed or boiled. and finiih as thofe a la Jttcbamel. Salt. Rifolles a la Choljy. dip them in a Batter-pafte made of Flour. chop the Bones.PROFESSED COOK. and lay a flice of Bacon upon each . may ferve a little Sauce under. then cut it into thin flices. T)OIL Calves Udder till very tender. them fomc rime. and put them into a Stew-pan with a one or two glafs of Wine. fimmer and a Cullis little . or Veal will do. in the common Pot. then let it cool. being properly feafoned. Egg whipped. crown have ready bits white Collops . in the Mincedbring it to a thick Sauce : Laftly. and let it cool . roll them up. made with Meat. VTINCE the remainder of any roafted Game. or the Inventor. Rifolles de Glbicr. is either after the Name of a Nobleman. and fry as the former. and then Farce again . Chickens. to the bignefs of half of Puff-palle. Rifolles de Palais dc Eauf.fry as the former. Shallots. to put Liquid. then the Palates. a little You Oil. and white Wine. Of one or a Beef-palates. roll them up and Obferve that your Forced-meat is . a faggot of Iwcct Herbs. any remnant of roafted Fo\vls. . place a fine relilhing Forced-meat upon thefe. 319 This. Of Game. as for two brazed Palates .

Game. or finifh in Pafte as before directed. mix thefe together with Yolks of Eggs. fcraped Lard. chop it very Shallots. bake them a little Fat. &c. or colour them with a Brazingpan Cover. two or three Shallots. RiJJbttes d la Prejidente. A/TAKE Parfley. Truffles. Pepper and Salt. de diferentes Farces. lay as much of the Farce upon each piece as you can. Pepper and Salt. Salt. Fafhion. roafted Poultry. Veal. fine with Udder. little Pepper. form the Farce into little balls. cut bits of Bread to what fhape you pleafe. Mufhrooms. Rijfolles d la The Provence a Farce with VJAKE three Anchovies Provenfde. any other fweet Herbs. and ftrew Bread Crumbs over them . the Hufband. a little Suet. From Prefident. as Poultry. Meat. &c.320 RiJJbttes . fmooth them with a knife dipped in Whites of Eggs. with a of its fome rafped Parmefan Cheefe. and a few Capers chopped. . while in the oven. . Lamb. and a finifh as Bafil Powder mix thefe together with four or five Yolks of Eggs. Of different Forced-meat. and the former. and mix them with Yolks of Eggs . little TV/TlNCE own a roafted Veal Kidney. a Farce with any forts of boiled or roafted fat Livers.

tame PiGuigeons. fo that it may be ferved with its proper flavour and goodnefs. fome things diffebe unneceflary to exhibit a few examples of what we can give for Roaft. to the greatefh exadtnefs. Green-Geefe. Other articles to feafon. whereby feafonable Roaft may be more readilyfound out. N. Dun-birds. B. are going out of Eafterlings. I found it neceflary to be particularly acquainted with the Englifti productions of this kind. 32! Du ROT Of A i. according to the in the Spring are. neverthelefs there is a certain point of roafting very necelfary to be obferved. Pea Fowls. Widgeons.PROFESSED COOK. Bof- y be . Squab ditto. nea Fowls. I will give directions preparing Poultry and Game. rent. Capons. wild Pigeons. '"pHE don market. and it how prepare each Kind. Wild Ducks. So far the Author. Du Printems. as is already mentioned in my Preface. d? de la Faqon de lepreparer* to Roaft. Ducklings fcalded. LTHOUGH feems very eafy to roaft any kind of Meat. wild Stop-rabbits. and Chickens. or feeling under the finger. lards and Woodcocks. As a Tranflator. a little ufe and proper attention will guide the young Cook. Pullards. Teals. Quails. Turkey-polts. And although thefe are before given with other productions. according to the quality of the Meat. Spring Fowls. Large pieces are only to be judged of by the time. and are very forward when they begin to burft into fmall fmoaking bladders . Pullets with Eggs. and of the choice feafon As each furniihes it will not of each feafon in the year. Lonproduction of Poultry. Of the Spring. for in point Of time. I fhall here lay down each article.

Pulbrds. and tame Ducks in perfection. Turkey Pinions. Quails. De FEte. then hang it up in a cool place . (dry pulled Gccfe and t)ucks. fat Livers. wild Wheat-cars. ditto Ducks. Chickens. be had of the Poulterers are. killing . Quails. Larks. and draw the Guts. Quails. they never- N. r>RY-PULL'D De Of Autumn. Pigeons. Pigeons. B. Hares. De Of Vlfyuer. Billiards. Pheafants. Partridges. and Rabbits. are coming Giblets alfo. keep . Plovers^ not abfolutely agree with the thclefs are in fealbn at prefent. though almoft out of feafon) 'Larks. large Hares. difti of Combs. Snipes. large wild Rabbits. Plovers Eggs. a Geefe and Ducks. Wood-cocks. Widgeons. into Seafon. Land and Water Reals. Capons. are not be found at toules Sortes de Rotis. Partridges. Leverets. knots of Eggs. Pheaiants. Chickens. and Hares. Moor-hens. Guinea Fowls and Chickens. Teals. Wood-pigeons. Fowls. De la Preparation de Of the Preparation ought to pOULTRY or fix hours before of all Sorts of Roaft.322 'Ike PROFESSED COOK. dry-pulled Turtame kies. and middling Fowls. large Fowls. Winter. Phcafants. Leverets. Game At. be kept without food for five pluck it dirctftly after. to be had. middling Fowls. Partridges. Giblets to be had of the Poulterers. N. market. B. Hen Turkics. Although fome few of thefe articles do TARGE Wood-cocks. Of Summer. Wild Ducks. wild Rabbits. Snipes. Chickens.. Cock Turkies. middling Fowls. and Dun-birds.

eck and Claws . Tame Pigeons. Tknjhes. and a flice of Bacon quite round. fhould be rolled up in their own Fat. Lamb ought to be kept fome time. and the Poultry Singe wipe it clean with a cloth . keep it as long as the weather be tenderer and better tailed.fire as equal. draw. done the Wood-pigeons. Gut them as foon as killed. as all fucking Meat ought to be . N. All forts of Roaft fhould be done with a. and Moor-bens are them fome time before fame. the end. as it is poffiblc to keep it.The 1 PROFESSED COOK. if you have no immediate occafion for ufing them. Wild Pigeons are roailed quite freih out of the neil . fo that it may out eafily. and roafted flowly. will permit. roll them up in Vine-leaves. during the roafling. when they are plucked and clrawn. cut off the Pinions. finger round. over the fire all round. and of greater uiQ for variety in Cookery. which is different. and keep ufing. Large Pullards are opened at the you prepare it draw by the Giggard thrufting one When come fide. Y . begin to . take out the -Craw. or for roafting. them. which you Articles already given. which is the fame. and finiflied of a fine pale brown Colour. when they are alined Crumbs Bread over ilrew done. and ferve cither with or without food uuce. then trufs it properly. either for letier and ones at boiling or brazing. and it will for uie. as is uiual in England. then obferve the feveral directions in Fowl The fat Livers. to loofen the Infiqle. Turkey Polts are prepared in the fame manner as Fowls and Chickens. the Fore-quarter is the moil eilcemed. give them a brown Colour. except it is to be ferved with any forts of Ragout .

much and ought to it of will waftc Che flavour finge them over a charcoal-fire before The fame obfervation is roafting. as they ought to be full of their own LD Gravy . Ortolans of may be called the be and drefled in the fame may England. It is to be obferved. the Bills ferve for a fkewer . you may lard or bard them. and tame Ducks. and ought to be kept as long as pofEble. Teals. larded or barded. and roaftcd without any thing: They require but a Ihort time to be done. for the fake of tendernefs and flavour. Reals. . muft be trufled with the Legs undermoft. and roaft them with a Toaft under . They ought to be fat and frelh killed. or roaft them wrapped in Vine-leaves and a dice of Bacon. Avails are done in the fame manner. Of Birds. Partridges are drawn like Chickens. Des Oifeaux de Riviere. and roaft them without drawing. Wheat-ears. ftrewed with Bread Crumbs^ and ferved with the fame. neceflary in balling Hares and Rabbits. with toafted Bread under. that the female of Poultry and Game is in general more delicate than the male.water Fowls. and all Game of high flavour. Wood-cocks . when manner as Larks. lard the Breaft-part if agreeable. T ARKS. which will wafte if too much roafted. which are ferved with a Toad under them. . when well plucked and drawn.324 The PROFESSED COOK. and Snipes. as too be fpared in the bailing. &c. Of Frelh. fhould be trufled with the Legs undermoft. &c. Des Oifeaux que Von fert avec des Roties dejjbus. All thofe kind of Fowls. in full feafon.

and bits of Roots . Chibol. mix it with the Cream and Bread. a Braze. with Parfley. Huff will to ferve It any rooms. Filh Forced-meat. Gravy. are to be found directions for Meat. then lift the liquid in a lawn lieve. and one All Celery. all Y 2 Farce . put a middling quantity of Butter into a pan. and reduce fliced. with white Parfley. Of '"THE Frefli and Sea Water directions for Filh-broth. a faggot of Thyme. Laurel. regulating quantity by the other For Glazes. and Cullis. Filh Brazes are done after this manner. Soups at the end of fimilar Des Ghees & Braifes Malgres. put fome Filh Broth into a Stew-pan. Shallots. Wine. quite thick. & de Mer. kind of Filh. it Onions to a Caramel. until it is chop any fort of Filh very fine. Roots. as before directed. Fifli. Pepper. Salt. Parfneps. or Milk. and Yolks of Eggs. Broth. with a faggot of fweet Herbs. and a few Spices . 325 Du PoiJJbn d'Eau douce. Pepper and : bits of Carrots. according to the largenefs of the piece. and all forts of Fragments well walhed .PROFESSED COOK. and in "DOIL Bread Crumbs Cream . Glazes and Brazes. Baiil. or to make Rijjblks. with Fifh-bones. Brazing- Of Meagre pOR Salt. Sauces. boil thefe a good while. and let it cool pound Mulhtogether with a bit of good Butter. to glaze any forts of Farce de PoiJJbn.

and put it into a fiih-kettle much of its own bignefs. and Nutmeg. a bit of Butter.to what you plcafe.326 57v PROFESSED COOK. VIT'HEN the Carp is gutted. and put 'it into a Stew-pan. hard Yolks of Eggs. Meagre Farce without Fifh. and Bread Crumbs boil let it cool. and put it into a Brazing-pan. with fried Bread round it. Shallots. and a bit of Butter mix all together with a few raw Yolks of Eggs. tie it up in a linen cloth. Pepper and Salt . Thyme. end ferve upon the Fifh. Farce Maigre fans Poffnn. with a good bit of Butter. /^HOP fome Sorrel. and boil it When done. one bottle of Burgundy. . . Pepper and Salt. Carp with Red Wine. Parfley. bits of Carrots. Shallots. Onions. and fervg fome upon the Fifh. whole Pepper. a faggot of fweet two diced bits of Herbs. Laurel. Parflcyroots. Nutmeg. and pour a glafs or two of boiling Vinegar upon it. (the Broth ought to be pretty high feafoned . Stewed Carp. to turn it blue . Cloves. and Sauces in boats. dices of Onions. Carpe a la Bourgognc. and garnifhed with gre'en Parfley. Carpe an Court-boPi'llon. . fluff the Carp with it. Blue Sauce. flices of Lemons. Pepper and Salt . reduce it rather thick. fift over a fmart fire the Sauce without fkimming. drain the Carp. and fome in a boat. with chopped Parflcy. it till it is reduced pound it quite thick in a mortar. or without Sauce upon a napkin. red Wine according to the bigneis of the Fifhj with one third part of Water. Carrots. with Cream. Salt.. or Port Wine. lay it on a Difh. Mufhrooins.) fift it for the Sauce. with Butter. & au bleu. and well wafhcd. with two or three fpoonfuls of Broth. chopped Pariley. a little Stuffing : A/TAKE Carpe . Shallots. and ufc it.

fat Livers boil thefc together. Truffles. as Craw-fifh. foak it fome time on a flow fire. Carp properly open it on the fide and be very careful not to break the Gall. 327 A Manager a of Carpe d la Financier e. Gravy. large Coeks-eombs. one clove of Garlick. which you will pour upon places that arc not glazed. braze it flowly When done. Ragout fuificicnt to Sweet-breads. and three raw. two or three Cloves.VMI Sauce. fufficient to cover the whole. let it be thick three hard Yolks of Eggs chopped. Parficv. mix lots. properly reduced and feafoned. Thyme. . bits of Roots. and Salt. and lard i^LEAN large to gut it. Shal-. and Cream . or Pigeons glazed Serve with a Spanilh Sauce. When done. and garnifli it round with what yovj it is let it : . frnaH : Partridges. covered over with Ilices of Lard. properly feafoned. pLEAN flew it : Pepper and marinate it about an hour or two in Oil. Whole Pepper. the Military Faihion. and mollly rich and expenfive. Carpe fame d la Gendarme. one clove of Gar- Y 4 . a large faggot of Parfley. Mufhrooms. the Whites of Fowls. then fkin it thinly on the whole fide. Carp fluffed. with . few it up dole. and few it up gout fait . Truffles. or fome ot its O. and Cullis : When reduced to the confidence of a thick Racool. Bread Crumbs. pleafe. Parilev. green Shallots. Suit. fluff a Carp with it. and with Butter. flices of Onions. with two glaffcs of white Wine. then add Wine and Broth in equal quantities. drain the Carp. the King's or Public Money.The P R o F E s s E D COOK. and glaze the larded fide with a good Veal Glaze lay it on the Difh you intend for table. braze it with ilices of Ham and Veal. with Pepper and Salt . fluff the Carp with it. and Laurel . and chop a good handful of Sorrel.. and it finely r Make a fill it. a bit of Butter. Shallots.

together a little while. Thyme. Parfley. . Parfley. chopped CEE and Parfley. Stewed Carp. fry it on a fmart fire.328 . (or cut it out) and marinate it about two hours. Shallots. then Make a Sauce Marinate with chopped Muihrooms and Butter. chopped Capers. Pepper and Salt . J^JAKE with Water (viz. with fmall Onions half boiled. fluff the Carp with a part of it. good Vinegar. brown Butter and Flour) Flour and Butter. and ferve with fried Parfley round it. when properly cleaned . make the remainder rather more liquid with Cream and Broth. : Thyme and Laurel . fimmer thefe about a quarter of an hour. lick. with a glafs of Vinegar and Water. then drain it. Serve under the Fifh. bailing with the Shallots. then add half Wine and fufficient. whole one clove of Garlick. flattten the Back-bone. Thyme. broil it. a Carp at the Back. CPLIT Shallots. then add a little Flour. Butter. two or three AnBroth fufficient to make Sauce and chovies. being firfl marinated with a little Oil. Carpe frite. to fervc under the Carp when well broiled. and put into the RiJJbttet. 'The PROFESSED COOK. when boil all enough . whole Laurel. a Rifollet which cut into large pieces. two of Spices. Pepper and Salt. and a or add a little Lemon Squeeze ready. a faggot of fweet Herbs. bafte with the Marinate and Butter while broiling. Ragout de Farce d'Ozeille. a few Leaves of Bafil. and flour it over. Laurel. Fried Carp. : Carpe grilles a la Farce. Carpe a F Etuvee. Prepare fuch Ragout. Carp fluffed and broiled. according to the bignefs of the Fifh.

adding one dozen of fmall Onions fcalded. add one or two chopped Anchovies. and walh the Infide with red Wine. Efuvee de Carpe a la * Chartreufe. and for dreffing Filh * are famouj and Greens. Salt. Matlot of Carp. flices of Onions. with Pepper. each lluck with a Clove . and ferve upon the Filh. Tench. with Salt and whole Pepper. and garnilh the Dilh with fried Bread. two Cloves. boil on a fmart fire. a good bit of Butter. and a faggot of fweet Herbs . make a pretty thick Liai- Carpe en Matelotte. flew on a middling fire until the Liquid is reduced pretty thick . Capers. fprigs of Parfley. with Butter and Flour. fome whole Mulhrooms. and two or three fpoonfuls of Water.SSED COOK. Parfneps. &c. and half red Wine. Thyme and Laurel . an Order of Friars. half Broth. and reduce it to the confiftence of a Saiice . and alfo any other kind of Frelh-water Filh. garnilh the bottom of a flewing Fifh-kettle CAVE with bits of Carrots. and a little Nutmeg . and the Filh will only require about half an hour : Let . lift the Liquor. boil thefe together until the Onions are almoft clone. and make a Rljjblkt. two or three Cloves. a fufficiency of Wine. put the Carp upon thefe. Eels.PROFE. then put the Filh therein. a Carp into large pieces. which alfo lave . and Flour. Mulhrooms. mixed with chopped Anit : fon^ chovies. flew on a middling fire When the Filh is done. take out the Faggot and Laurel-leaf. the Blood which you faved. and fome whole Capers. who eat no Meat. Pepper and Salt. add another bit of Butter. clean and gut it well. &c. put all together into a Stew-pan. and two large cloves of Shallots. 720 Herbs. one clove of Garlick. the Blood of a large Carp. as Pikes. Chartreux.

with half a dozen of Truffles fliced. a faggot of fweet Herbs. with a Carp. keep the Blood. boil on a fm art fire. good Eggs a : Lemon Squeeze. got. and it So called. a fpoonful of Oil. a Taragon. J>UT dozen or more of fmall Onions. a good bit of Butter rolled in Flour. Sauce. two LauFifh. and boil on a flow fire about half an hour. fcalded. from an Order of Friars. and two or . being only gutted. ring it : Pepper and fome time. the Mariner's Falhion. Matlot of Carp. over upon the Difh. a piece of Butter. fon with three Yolks of a and and Cream. add one or t\vo chopped Anchovies. put it into a Stew-pan. and a bit of Butter . but not wafhed . fhould catch at the bottake out the Lemon-peel. Carpc a la Jacobinc. iHr- tom turn When it done. for Salt fear . Mumrooms. and garniili the Difh with fried Bread.33 TJje PROFESSED COOK. fans Fafons > or cavclcfily. which add to the much red Wine as covers the whole. then put in a Carp. add a pint of white Wine. and other forts of Filh cut into large pieces. Salt. Carpe en Matelotte a hi Marmiere. a pint of white "Wme. called Jacobins. Pepper. a good bit of Lemon-peel. a little Powder of Ban"!. Pepper and Salt to a Liaiand make reduce the ready ferve. Carp with fweet Herbs. green Shallots. UT little a Carp as before. fimmer thefe on the fire until they catch a little. a trifle of GarlicL. and put them into a pan or pot. with as rel-leaves. into a Stew-pan. with chopped Parfley. Carpe aux fines Herbs. T>OIL forae fmall Onions to three parts. (being firft cut into When fome large pieces) Broth. take out the Fag- Let the Sauce be much reduced.

with the all the Jarge Bones. feafoned with Pepper and Salt. Carpe a a good Ragout of S\vect-brcads. in Roes. and you Fifli. pretty and it with this Ragout. and foak it about th< finiih and add a bottle of Champaign. and the fame down to the Tail . - a . . fire. where the Skin muft hold. which will be eafily from Skin the up at the Belly. fluff Carp at the buttered Difli a and few it up . Parfley. 331 on a fmart . Carp. Carp has not been open it up lay it on the Side that whole Pepper. or three fpoonfuls of Onion Gravy reduce the Sauce thick. fluff one on Side. Bafil . MAKE iVi thick be and fat Livers. : Open let it and Truffles. this Farce. now and then with Serve with what Sauce you too much Colour) taking : a Ragout of pleafe. put it upon flrew with Butter. and bake it in the oven.The I^RbtffissED GOOK. it Bread Crumbs. (batting it from hinder to little a Butter. and boil Cnrpe fiircie. which you will find Ragout la Davplnne. chopped Mufhrooms. make it malthen cut out leable with four or five Yolks of Eggs. . running the finder done. cover it ovc Butter . a faggot hour thu an of a quarter Herbs. and a little a bit of Butter. Shallots. bafte it all over i may alfo mix the Meat of other Kinds of bottom. i . the Dauphin's Falhion. take the Carp the Flefli. little Salt. *W it very clean . by beginning betwixt up to the Head. a very upon ilices of Veal and Ham. TX7HEN is well cleaned and trimmed. chop Come of the Flefti to mix with Bread Crumbs. flowly . or with Articles. and a good bit of forts of iwec all of with thin flices of Lard. ikim and fift the Sauce. Stuffed Carp.

it upon Cullis. to a good confidence. and lard it all over like a Fricandeau . and glaze : upon Ragout of Sweet-breads. a Carp with a Farce made of Butter. boil it with white Wine and Broth. lift the Sauce . reduce the Fifh. take up the Skin of the other Side. and the Juice of a Seville Orange . a and Cloves : When done. all finely chopped . bits of Carrots. foak it a little while .$32 fome The PROFESSED COOK. reduce the Sauce pretty thick. fmall Eggs. a bit of Butter rolled in Flour. cover it over with two or three doubles of Paper. fat Livers. and flit the Head in two . a Carp on the Side. Parfley. green Shallots. and green Shallots. and ferve upon the Fiih. boiled with CTUFF fome Butter. Cocks-combs. add Carpe a la Broche* Roafted Carp. Salt. Carp Monarch. Capers. with a piece of Butter. put it into a Stew-pan. a Carpe a la Poknoife. whole Pepper and Salt. a Carp into large pieces. fine Spices. Carp Polifli Fafhion. Pepper. firfl foaked to take out the Salt. Laurel. fill it with a Ragout of fmall well-tafted Onions. Anchovies. and the Roes. and a good glafs of Brandy : When done. and ferve Carpe au Momrque. and then fix it to the fpit. Side with a Veal Glaze larded the Serve jt. arid one clove of Garlick . tie it to a fkewer. well buttered. and few it up . drain Faggot. lard it with fillets of frefli Anchovies. Thyme. Parfley. then add a pint of Beer. and bafte it with white Wine. . Bread Crumbs. flices of Onions. two Laurel-leaves.

two or three Cloves. Veal. a Faggot. Bread Crumbs foaked in Cream. boil this alfo on a fmart fire. fift the Sauce. fmall Carps into little pieces. half a pint of white Wine. Halhed Carp. garniih the Dilh round with fried Bread. CTUFF a : : : QLEAN . and take up the Skin cut fome of the Meat into fmall long fillets. lay fome : crown-pie. and put them into a Stew-pan. PUT and a little Flour . and whole Mufhrooms When the Eel is done. with chopped Parfley. Form of a 'Scutcheon. with which Serve with glaze the Eel. Shallots. Salt. and a little Butter Cut bits of Bread the bignefs of a of pr in what you pleafe . chopped Parfley. in the Carpe en EcuJJbn. (a Great-coat). Pepper and Salt. in Broth and white Wine. the Roes.ce. 333 Serve with what Sauce or Ragout you think Carpe eu Hachis. open it at the per Belly. and Nutmeg. Carpe en Redingotte. mixed with Butter . Carp Pepper and Salt. a few fpoonfuls of Onion Gravy. take out the Bones. and cover the Carp with it what Sauce or Ragout you pleafe. either of Meat or $ewed Greens. and reduce the Sauce. bits of Roots. Shallots. Carp two or three fmall Carp. and lard it like a Fricandeau . boil it in Broth. and reduce it to a Caramel. Salt and PepCut a large Eel into three pieces. Mafked Carp. green Shallots. with a bit of Butter. mixed with a few Yolks of Eggs. with a few flices of Ham. and make a Farce with part of it. Onions fliced. : P R o F E s s E D COOK. with half white Wine. chopped Parfley. Pepper.The }arlick >roper. boil ilowly. ihape a the .

Another way is to boil the Fillets in white Wine and Broth. glaze the larded fide with a Glaze made of Veal : : CTUFF a and Ham. proper Seafoning. Muihrooms. and add Pepper and Salt. the Farce upon each piece. then fift the Liquid. to fimmer fojiietime reduce the Sauce pretty thick. and bake it in the oven When done. bake them in a moderate oven. a little Fennel. cover the larded fide with dices of 'Bacon. them by ibaking together fome time.) Carp with a good ready-made Ragout. and make them either high or flat. (from the Richnefs of the Preparation. and a Lemon Squeeze when ready to ferve. lay the Carp upon this. Diili with a Farce made of the fat Livers of rpaflcd Poultry. the Tail of a Craw-fi/h in the middle.334 ^ PROFE ss ED COOK. lard it as a Fricandeau. boil it a few minutes in white Wine. drain the Fat <>[}. intermixed with fillets of Truffles . the Fillets to make a Sauce with the . and ferve with a Sauce made of the Trimmings of the Carps. and fillets of the Carp round. and then take it out to drain Garnifh the bottom of a. two Cloves. Trimmings and the Head. and Bread Crumbs. accordv Cut the Skins into bits to cover ing to the quantity the upper part of each Scutcheon. or any Squeeze. and ferve with a oihcr. fcraped Lard. what bigncfs you think proper. . and a glafs of white Wine and Broth . and put the Fillets thereto. mixed with Yolks of Eggs . take up the Skin of one fide. The Prince's Faihion. and few it up . let them funnier a good while. cover this with fome more of the Farce.with a bit of Uutter. Parfley. white Wine and Cullis. : Carpe an Prince. adding a Filets good Lemon tie Spanifh Sauce. Shallots. Carpe s de pli'fietirs Carp Fillets in different Manners. with .

Salt jand whole Pepper . cut into large pieces. Du Brocket. Brocket frit. Of Pike. and put them into a Stew-pan. and their price fufrkiently enhanced in inland countries. two gloves. if the Wine does not make it tart enough. Pike white the Pike is Fricaffee.PROFESS ED COOK. adding :a Lemon Squeeze. Thyme. and 'fliccd Onions. the large ones will be tenderer by being kept fometime after they are dead. foak thefe together fome itime. with Butter. a faggot of Parfley. and a little Nutmeg as ufual. take out the Faggot. iThey are not efteemed much in England. &c. and ferve upon a Ragout of fuch as Sorrel. Salt. it properly cleaned. Lettuces. one dozen of frnall Onions half boiled. [with a Faggot. are preferable in goodneis to thofe taken from ponds. into pieces. Shallots. green Shallots. reduce the Sauce. Eggs. Salr. then wipe it dry. Serve Colour roll it in Batter. whole Pepper When they bre done. and the Meat is fvveeter and firmer . and : bers. Fried Pike. Cucum[dewed Greens. drain them. Parfley. then add a pint of white Wine and Broth. and let it marinate about two hours in a little Vinegar and Water. caught in rivers and in clear water. boil on a fmart fire. and fry it of a fine upon it : OUT . although they are valued. Come Mufhrooms. DIKES Brocket d la Poulette. Pepper. and make a Liaifon with Cream. and Laurel. nor any [where elfe where Sea-fHh are plentiful.

fcraped Lard. Pike Bride Fafhion. Cow's Udder. boning and flattening as much as you can : Roll a good Farce tie in bits of cloth. with a piece of Butter. Cream. Brocket en Dauphin. a good large Pike with a Farce made of Poultry. which you will Sauce Articles. bafling now and then with fome of the Marinate When done. Brocket a I'ltalienne a la Brooke. a relilhing {harp Sauce will prove belt. and two Laurel-leaves . tie it on a fkewer in the form of a Dolphin. : Brocket a la Marice. Mufhrooms. find in the Pike in the Form of a Dolphin. and ferve with what Sauce you think round them. wrap it up in Paper well buttered. rub Salt make and coarfe Pepper. drain it off. with it YX/'HEN the Filh is gutted and fcalded. chopped Parfley. bits of Roots. and marinate it Parfley.336 upon 7be PROFESSED COOK. Italian Fafhion. ftrip each bit. them Wine and : proper . Shallots. lard it on one fide. and braze them Broth. Bread Crumbs foaked in. Brocket . them in white a pike into feveral pieces. mixed with a few Yolks of Eggs . or with fried Parfley. and ferve with what Sauce you pleafe. a Faggot. a few over with in Oil. Pepper and Salt. and bake it in the oven. or any other Meagre Ragout. one clove of Garlick. incifions on the back and fides . Pepper and Salt When done. through : and tie it to the fpit without running it Serve with an Italian Sauce. a Ragout of the Roes. Shallots. CTUFF Roafted Pike.

fluff it with a Farce made of through. done. buttered. and ferve with Fifh . and the and Laurel. or Meagre. when and more Butter. lard one fide with Eels inftead of Bacon.PROFESSED COOK. and half a clove of Garit is Water. in Vinegar. with Parfley. a Pike into pieces. Shallots. then Clove one . add a brown Colour. tie it well with bafle it Brocket a la Simone. thicken the Sauce Garnifh the Difh with fried Salt. roll it up in double Paper two Cloves. Roafled Pike with Meat Sauce. boiled with white Wine : Butter with and the off take it is When Paper to give it a good done. and boil the Fiih in with Pariley-roots. and put of fweet Herbs. Thyme. then wafh off the unmelted Salt. la Brocket d Broche en Gras &? en Maigre. lard fluff the Pike with a good Farce 1 F for Gras. what Sauce you think proper. adding Pepper. Fifh . Colour. two or three fkewers to the fpit. Pike Country-wife's Fafhion. 337 Pike in a plain Way. and a little Vinegar: Bread. rub it over with Salt about two hours before you propofe to boil it . all whole. fry them in Butter a faggot with little a Broth. Brocket an gros Set. little a with to pUT ^ : the Fifh this. and a few bits of Pickled Cucumbers through and For Maigre. with other the and Anchovies. and marinate it what fhape to Cut Turnips with Pepper and Salt to Flour and give them you pleafe. with Flour. lick chopped : Serve with Anchovy Sauce. a Laurel-leaf. between the Paper . one fide with Bacon. the well other with Anchovies. T\7HEN well cleaned. rj Brocket .

a faggot of fweet Herbs. two or three Cloves. Pike a large as fmall Fricandeaux. a pint of a Faggot. and two fpoonfuls of Oil . Carp-roes. Pickled Gir* it till mer the Fifti is : kins. and then fet fire to the Wine with a lighted Paper. fome Broth. as conveniency offers. a Riffbllet with Butter and Flour. the Pike without fcaling it. one dozen of fmall Onions half boiled. Thyme. fift the Braze. half a pint of white Wine. whole Muihrooms. and reduce it to a Caramel to glaze them with : Serve upon any fort of ftewed Greens. Pike into middling pieces. Pike flewed as Matlot. then take the Grenadins out. one Clove of Garlick. and two or three large Lemons peeled and cut in Ilices . braze them with thin flices of Veal and Ham. and add a good bit of Butter When ready to ferve. Bafil. Thyme and Laurel. and ferve the Sauce over all. Sift the ad . "JV/TAKE red Wine. and fluff it with Farce made of Butter. then take out the Faggot. add half a fpoonful of Capers. garnifh the Dim with fried Bread. chopped Parfley. Salt. fkin them. or what Sauce you think proper. done. 'Brocket en Grenadins. or any thing elfe. and lard them . Mufhrooms. with Wine fufficient to cover it. Laurel. and one or two chopped Anchovies . and the Pike cut into pieces fim .338 he PROFESSED COOK. take out the Back-bone. fimmer flowly until the Fifh is done . green Shallots. Bi'cchet en Etuvc:. put it into a kettle much of its own bignefs. Brocket au Vm de Champagne* Pike with white Wine. You may alfo add Artichoke-bottoms. Pepper and Salt. let k burn till the Fifh is done . boil it fome time . and fine Spices .

and braze it in a kettle much of its own bignefs. then add a bottle of white Wine and Broth . a large Faggot. then take it out. and a few bits of Ham . Moi tie frit. bits of Roots. fliced Onions. a good Pepper and Salt : Serve with Craw-fifh Cullis. Pike half ftewed and half a good large Pike in two. it it until the Pike is done. it 339 the Sauce. or the Duchefs's Fafhion. with a little of the Sauce upon the flewed part. it TARD flices bit of Butter. Brocket a la Duckejje. and place it in the oven to take a good brown Colour . Pike. and marinate other. as you do Carp with red Wine : Split the other it fome time in Vinegar and and Water. Pepper Salt. a little Cullis and white Wine. fweet Herbs. and fried Pariley for the part in two. fried. Brocket a to a good confidence. foak it on a flow fire about half an hour. her Grace's. Z 2 Brocket . and reduce ferve upon the Pike. with Broth. or any Sauce or Ragout you pleafe. bits of Roots round it. through and through. T ARD boil it Brocket Moitlc au bleu. You may ferve the remainder of the Sauce in a Boat. Pike the Provence Falhion. cover it over with dices of Bacon.The PROFESSED COOK. with Eel and Anchovies. two Cloves. flew the Head-part. add a little Cullis. and Shallots . to la Provenfale. ftrew with Bread Crumbs and fmall bits of Butter very clofe. of Onions. and braze with thin dices of Veal. two cloves of Garlick. and flour it to fry : /Serve both upon the fame Difh. ferve under the Fifh. then wipe it clean. it with half Lard and half Ham. Ikim and fift the Braze. and three or four of Spices .

without it all it clean it well. and flir in a bit of Butter about the bignefs of an Egg. red boil it fome time. and put it into a Fifh-kettle. and fome good Broth. until the Sauce is well mixed and Serve quick and hot. and Truf. Pike German Fafhion. a Pike by the Gills. See Ragout Articles. (or in proportion more or lefs. two pan. pretty thick for fear the Sauce fliould turn to Oil. and let it burn until it is reduced to about a pint . and bade it with Butter and white Wine boiled When done. : Brocbet a rArkqulne. put them into a Stewof white Wine. Brocket a VAllemande. round with half Ba- con and half Ham . and Seafoning as ufual. T/"EEP tles -of the Pike killed a day or two. Thyme. a pretty large Pike into four or fix pieces. then fet . whole Pepper. and lard opening the Belly. ferve a Spanifh Sauce under together it : You will find how to make it in the Sauce Articles. fluff with a Farce made of roafted Poultry. acto the cording bignefs) a large faggot of fwcet Herbs. then clean it whole. through and through with a pint DJ . Pike of various Colours.. Girkins. and fire to a little Bafil the Wine : Brocket a Pike Spanifh Falhion. Pepper. and boil on a fmart fire till the Liquor is quite reduced : Serve with a RantI a I Arlequ'me. with two bot- Wine. to incorporate with the Wine. Ham. with two or three glafles of white Wine. Salt. fles. Beef-marrow. two Laurel-leaves. and lard each with Lard. with a bit of Paper. roait it wrapped in flices of Lard and Paper. then take out the Faggot. and continue to add Butter in this manner. and Yolks of Eggs .34 *fbe PROFESSED COOK. Cloves. a Faggot. three or four Cloves.

and make a Liaifon with two or three Yolks of Eggs and Cream. with chopped Parfley. with a good bit of Butter. Eel. one or two Eels. /^UT a large Eel as the former. Pepper and Salt . with Nivernoife Sauce. and they ought to be ufed as freih as poffible. take out the Faggot. CKIN Angullle a la Nivernoife. a faggot of fweet Herbs. fimmer thefe fome time. boil on a fmart fire.The PROFESSED COOK. make as much of the Ma- Angullle a la Brocbe diverfifiee. and main Oil. ferve with a Sauce a la Nivernoife. to different Sauces. Pepper rinate Hick to it as poflible. beft are thofe caught in running waters. fome Broth. Des Anguilles. two or three whole Shallots^ and per Z 3 Thyme . I have already often obferved that the Liaifon muft not boil. two Cloves. Eels as Chicken FricaiTee. and marinate it about two hours with Oil and Lemon-juice. Angullle en FricaJJee de Poulets. reduce the Sauce. ftrew it with Bread Crumbs. and two Cloves . XTTTHEN bits rinate it rooms. according to their bignefs. then add half a pint of white Wine. . and are alfo very ufeful to lard other kinds of Fifh. cut them in pieces. and add a Lemon Squeeze when ready to ferve. : it is {tinned and well trimmed. bafting with the remainder of the Marinade When done of a fine Colour. Eel roafted. and broil it on a flow fire. and put them into a Stew-pan. PepSalt. fome Mufhrooms. 341 Of Eels. They may be prepared many different ways. Shallots. cut it into of about two or three inches long. Mumand Salt .

a bit of Butter. and lard them. From an Order of Friars fo called. and then let it cool . and put a little Broth and CulliS into the fa ne pan. to gather the remainder of the Glaze . finifliing with the Farce uppermoft . (it requires but a fhort time) . Angv'dle gfacee. Pepper and Salt. and with any ierve under the Eel. fqueeze the Herbs of the Marinade. or in a Dutch oven '. Sauces. . good handful of Bread Crumbs in a pint of white Wine until the Liquid is quit reduced. wrap up Paper well buttered. Aiguille a la Cbarlreuje. and rafped Parmefan Cheefe. either on one Side or both out the Back(if you lard both Sides. or ftevved Greens of any forts. . fmooth it over with a knife dipped often in Whites of Eggs. leave it) braze them with thin dices of Veal.342 Vbc PROFESSED COOK. if one only. Parfley. make a Farce with this. a faggot of fweet Herbs. and continue the fame alternately. take out the Eel. and the Flefli of a Carp minced. a few fmall bits of Hani. add a Lemon Squeeze. and bafte with the Liquor. according to the feaibn. Thyme it each bit to a fkewer. a ClMMER and bake it in a moderate-heated oven. give it a boil or two. or as Fricandeaux. upon this flices of Eel. ilrew it pretty thick with Bread Crumbs. and when it is done. two glarTes of white Wine. a lirge Eel into pieces of what length you think proper. fift it. fimmer it as all other Brazes. and forhfe good Broth . fcrved It may allb be OUT . Eel glazed. reduce the Braze to a Glaze. take bone . and mixed with Yolks of Eggs . lay fome of the Farce on the Difh you intend for table. adding a lirtie melted Butter thereto Serve with what Sauce and Laurel in then tie : or Ragout you think proper. to rub over the larded part. Shallots and MinTirooms chopped very fine.

Thyme. and apply Bread Crumb again . a Laurel-leaf. bailing with the MariServe with what Sauce you think proper. Shallots. roll them up in Paper well buttered. dip it over with Crumbs . put it on the fire. with the proportion of a quarter of a pound of Sugar. A CCORDING to the quantity. Pepper. of three inches long. Menehoult. and under a good clear Cullis Sauce. Anchovies upon the Bread. or more.rve with Sauce Remoulade in a boat. Lemon Squeeze. and then trim the Filh as for prefent ufe . How to preferve Eels. : Z 4 . and a quarter of a pound of Salt. fry the Bread in Butter . Parfley. pour the Wine upon it. Salt. Eel racktied. Salt. and Laurel. it is oven ferve : When done. drain it. boil it flowly. boil a pint of Wine. and roaft them. Eel St. and fe. with Pepper. nate : Fafon de conferver les Anguilks. /"""UT an Eel into pieces. and a few LauWhen it is almoft cold. and then dip it again in the Boiling. and when it boils put in the Eel. and bits of Carrots and Parfneps . Oil. cut pieces of Bread Crumbs pretty thick. and when done. and the length of the pieces of Eel. Shallots. broil it of a fine Colour. put rel-leaves to three parts and an earthen into it pot. tie each bit of Eel between four pieces. drain off the Butter. or any Kind of Fifties. \ft AKE a Batter with a bit of Butter. fry it in Oil.*The PROFESSED COOK. flrew it in Eggs beat up. cut into middling pieces . marinate it in. four to each lav fillets of . ilices of Onions. : Angullle au Brodequia. for a bottle of Wine : Let it cool. Milk. ou autres Poijjbns. with a Angullle a la Salnte Menekoult. a fpoonful of Flour. all whole .

cut out the Back-bone. add a pounded Anchovy. roll . boil on a fmart fire. a large Eel into two or three pieces. Fried Eel. u l r. with Parfley. Mufhrooms. of Onions. Anguille frite. fome Mufhrooms. a cool place. and flatten it pretty much Make a fliced with Onions fried in Butter. the Oil ufed for frying. Pepper. Sauce or a Pariley. and two or three Cloves . relifhing ilices it. a little Broth and CulHs. then let it cool. and fcore it with a knife on both Sides. it an Eel into pieces. Eel flewed or Matlot. and marinate about an hour in Vinegar. and fine whole Capers : Garnifh the Diih with fried Bread. when quite cold. Parfley. take out : the Bone. and : Anguille d I'Etuves. A'rigullle a la Eel Choify. and whole Pepper a a A/fAKE Roux or .344 it is ttc PROFESSED COOK. Shallots. Salt. and mix it put fome of with fcraped Lard. Shallots. boil thefe until the Onions Salt. and two or three Yolks of Eggs. then drain Serve with fried fry it of a good Colour in a boat. and when ready. reduce the Sauce. and a glafs of white Wine. cut as the put former . are almoft done. a faggot of fvveet Herbs. fat Levers. brown Sauce with Butter and Flour. one dozen pf fmall Onions fcalded. put in a pint of white Wine. and tie it fail. Ragout chopped Truffles. with the Laurel-leaves . boil it until the Sauce is quite reduced. cover the pot with leather or ftrong It will keep a long while if in paper. two Cloves. this Ragout upon each bit of Eel. then the Eel therein. called when this is of a good CoRiJJbllet .

Mufhrooms mixed with two chopped very fine. then fome of the : alfo a fine Farce. with a Sauce to roaft : When a relilhing Sauce. Make Bread Cream. Pepper pUT Butter. Eel matted. Sauce you pleafe. Crumbs foaked in with fome of the Meat and . Colour. Angv. and Shallots. Pontiff. and wrap them up : done. or A'/tguille en Canape. of Saufages . an Eel into pieces. or firft Forced-meat upon it . take off the buttered Paper Side with Eggs beat up and Bread one bafte Paper. of Eels.Hk . and give it a good Colour with a falamandcr Serve the coloured Side uppermoft. or Spanifti. wipe the Fat off with H : with any Sauce. pan cover. Crumbs. only that it is 'Tp Cut bits of Veal Cowl to put in another form what length and breadth you pleafe. chopped Parfley. and fome of then each upon piece. with Muihrooms and Carp-roes. (if any) Salt. the fine Farce again. tie PROFESSED COOK. ftrew it with Crumbs or under a brazingButter. and ferve with what Andouillettes tTAnguilles. and when they are done of a fine ferve and clean a cloth. and take out the Back-bone for ufe fmall into cut Meat the of Make a Farce with fome a little dice. of the length of two or : three inches. Pepper and Salt. Parfley. or any other Kind of Fifh. broil them flowly in Papei brown well buttered. bake it in a middling oven. Cut pieces of Crumb of or three Yolks of Eggs and Bread to the fame length of the pieces of Bone. fmoothed over with a knife dipand fmall bits of ped in Eggs . Farce about two inches wide lay a down of the laft trie back-bone. them in 345 in Cowl. and tie them in the Form. lay the pieces of Back-bone in the Farce. roll them up. Salpicon.*he them up. Saufages. or Chitterlings E Meat is prepared as the laft.

and mix all together. green Shallots. a little Butter. : : Des Lamprois. all mixed with two or three raw Yolks of Eggs . bafting with good Oil or Butter Serve with Afpic Sauce. chopped Parfley. See Sauce Articles. Pepper OP LIT and lour Salt : Let them in a dip them . to fry of a finefried Parfley. and broil on a flow fire. Pepper and Salt. feldom to be had frefli in London> and but in few parts of England-. Anguille a YAfplc. np H Of Lampreys. flatten it with the handle of a knife. take off' the packthread. it about )UT an Eel into fmall pieces. Eel with a lharp Sauce. Anguille a la Napolitaine. take out the Back-bone. or in fc Boat. with the Juice of a Lemon.. good and ferve with cool.346 The PROFESSED COOK. Make a Farce with fome of the Meat. and marinate an hour in melted Butter. with chopped Parfley* Shallots.. with all the Marinade. roll them up. let the Butter cool. Eel Naples Faihion. and tie them with packthread . lay this Farce upon the bits of Eels. out of the water. a few hard Yolks of Eggs. either in the Difh. I ihall give a few Receipts.Eel its whole length. CoBatter-paite. like Pork-haflets. Muflirooms. ftrew it well with Bread Crumbs. as one method of drefling any kind of Aliments may very Lampreys arc properly be made ufe of for others. a bit of Butter. with two Yolks of Eggs Spit the Eel on a fmall fkewer. iammer them in a Stew-pan for about half an hour. which makes it almoft unneceflary to give any inftru&ions about it : Yet for the fake of thofe who may meet with it frefh. I S Fifli is beft .. an. Pepper and Salt . and cut it into pieces of about three inches long.

7/fo

PR OFES

s

E

D

COOK.

347

belt in the fpring
in

; they referable an Eel pretty much Colour, yet are thicker and Ihorter in fize ; they night to be fatj and the male is preferable in goodnefs*

JLtuvee

de

Lamproi.

:

Stewed Lamprey. CAVE the Blond, and give the Lamprey a fcald in hot Water ; th^n cut the Head off, and divide the Filh. into three or four pieces Make a Roux, with Butter and and half white Wine and Broth ; put to it one Flour, dozen of fmall Onions fcalded, a faggot of all forts of fweet Herbs, whole Pepper and Salt ; boil this until the Onions are almoft done, then put the Fiih therein, and Hew gently When done, add the Blood, two or three green Shallots bruifed, a little Vinegar, and
: :

warm

it

without boiling; take out the Faggot when

ready to ferve.

Lamproi
Broiled
it

grille

a

la

Remoulade.

Lamprey, Remoulade Sauce.
and boil it in white or red Butter, whole Pepper, Salt,
:

into three pieces, QUT Wine, with a bit of
flices

of Onions, Parfley, bits of Carrots, Parfne^s, When it is almoft done, Laurel, and Cloves drain it, rub it over with Butter and Bread Crumbs, and broil it (lowly, bailing with Oil or Butter : Serve it See the Sauce dry, and a Sauce Remoulade in a boat.

Thyme,

Articles.

Lamproi a

fllalienne.

Lamprey

Italian Faihion.
fine,

put them into a Stew-pan, with a bit of Butter, one or two fpoonfuls of Oil, a faggot of fweet Herbs, two cloves of Spices, and two of Garlick, with the Blood, and the Filh cut into fmall of* red Wine, pieces; add a pint the Liquor fcnd boil all until fire on a fmart

/""'HOP a couple of Onions very

together

348
is

'The

PROFESSED COOK.
:

much

reduced, then take out the Faggot

When

ready, add a good Lemon Squeeze, or

Seville Orange.

Lamproi a la Burgogne. Lamprey with Burgundy or any other Red Wine. CC the Lamprey in hot Water, cut it into middling pieces, and put it into a Stew-pan, with a bit of Butter, chopped Mufhrooms, a little Flour, a of red Wine, a Lemon peeled and fliced, a little pint Cinnamon, a good bit of Sugar, whole Pepper and Salt ; boil it fmartly to reduce the Sauce Juft before you are ready, add the Blood, and warm without boiling ; take out the flices of Lemon and Cinnamon, and garnifh the Difli with fried Bread.

ALD

:

Des

Percbes.

Of

Perches.

DERCHES
beft

out of Rivers, or clear running

Water

are

thofe of marihy Pools, or muddy Ponds are ; a difagreeable tafte. to have They are very good apt

and wholefome, when pretty large and
Percbe au Beurre.

fat.

Perches with Butter Sauce.

and half of the Roe by the Gills, to hinder them from burfting ; tie up the Heads with packthread, and boil them with half white Wine and half Water, a good bit of Butter, flices of Onions, bits of Carrots and Parfley, two Cloves, two flices of Lemon, Pepper and Salt : When done, drain and fcale them, and make a Sauce with Butter, a litLetle Flour, fome Broth, Pepper, Salt, amd a good
off the
Gills,

IM

mon

Squeeze

:

Serve upon the Fifh.
Percbe

PROFESSED COOK.
Perche d
la Tartare.

Perch Tartary Fafhion.

fome middling Perches, cut them in two, flatten them a little with the handle of a knife, and marinate them about an hour in Oil, with chopped Parfley, Shallots, Mufhrooms, and Powder of Bafil; iet as much of the Herbs flick to them as poffible, and fprinkle Bread Crumbs over ; broil them flowly, Serve with a Sauce made bafting with the Marinade of Cullis, a bit of Butter, Pepper, Salt, and a Le:

2CALE

'mon Squeeze.
Perches a differentes Sauces &? Ragouts.

Perches with various Sauces and Ragouts. OIL Perches in Broth and Wine, or braze them with a few flices of Bacon and Veal When done, fcale them, and ferve with a Craw-fifh Ragout, or a Ragout of Carp-roes, Sweet-breads, or any other : You may alfo ferve them upon a napkin, with what Sauce you think proper, in a boat. Perches a la Sainte Menehoult, are done after the fame manner as all fuch directions, and fo may all kinds of
:

-Frefh

and Salt-water

Fifh.

Perches a FAngkife.

Perches Englifh Fafhion. for half an hour, with a good deal of Parfley, a few green Shallots, two or three Cloves, one Onion fliced, Thyme, Laurel, and a fmall handful of Salt; lift the Water clean, fcale the Perches, and boil them therein Make a Sauce with Butter and Flour, a little Vinegar, Capers, Anchovies, and two Yolks of hard Eggs chopped very fine, a few fpoonfuls of Broth, Pepper, Salt, and a little Nutmeg

DOIL

fome Water

:

:

Make
When

a Liaifon pretty thick, and ferve well drained of the Water.

upon

the Fifh

Matlekttc

Mattelotte de Perche a I'Eau.

Marelot of Perches.
(as formerly explained) with Butter then ; put Water to it, with Parfleyroots, Carrots, Parfneps, flices of Onions, two or three Cloves, and a Laurel-leaf ; boil thefe about half an hour, and fift the Liquor in a fieve ; put this to what quantity of Perches you think proper, well cleaned and fcalded ; one Eel cut into pieces, or any fort of Frefhwater Frfti ; a glafs of Brandy and Salt ; boil on a fmart fire to reduce the Liquor; and when almoft done,

fiTAKE.a Rovx
and Flour

add fome Parfley coarfely chopped
little

:

You may

add a

Butter

if necefl'ary.

Perches au Vin de Champagne.

Perches with

White Wine.

out the Gills and half the Roe, boil them, without fcalding, in a pint of white Wine and fome good Broth, with a faggot of fweet Herbs, two or three Cloves, whole Pepper, Salt, and two fpoonWhen done, take them out to fcale; :fuls of good Oil boil and reduce the Sauce, take out the Faggot, add
:

'T'AKE

fome Butter rolled in Flour, a little chopped Parfley, and a Lemon Squeeze, when ready to
Perches frifes.

fcalded
ferve.

Fried Perches.
fcale them, and the Sides in QLEAN and marinate them about an hour in the
flit
4

feverajl

places

;

Juice

of Parfley, one whole clove of Garlick, and a Laurel-leaf; then drain and roll them in Flour to fry of a good brown .Colo.ur : Serve with fried Parflcv. v
Salt,

iof a

Lemon, with Pepper,

fprigs

F

PROFESSED COOK.
Des
Tenches.

Of
Teaches

Tenches.
d
la Poulettc*

Tenches

as a

Chicken

FricafTee.

CCALD
cut

the Tenches in boiling Water a moment* then take them out to clean, take the Heads
off,

them into middling pieces, and walh them frefh Water twice at leaft ; fry fome Mufhrooms

in
in

Butter; then add one or two fpoonfuls of white Wine, .and a little Broth ; put the Fim to it, and boil fmartly; reduce the Sauce, and add Pepper and Salt : When

Yolks of Eggs, with fine chopped Par/ley, and warm without boiling; add a Lemon Squeeze, or a little Vinegar when ready to ferve.
done,
a Liaifon of three
little

make

Cream

or Broth, a

Nutmeg,

Tenches an Pontife.

Tenches with Pontiff Sauce. OC ALD a brace of Tenches as the former, fplit them at the Back, take out all the Bones, and flice off mince the Meat to make the Meat almoft to the Skin
;

a Farce with Bread

Crumbs foaked

in white

Wine,

fcraped Lard, Udder, chopped Pariley, Shallots, Mufhrooms, Pepper, Salt, and Yolks of Eggs; fill the Tenches with this Farce, and few them up to look as if they were whole ; bathe them in melted Lard, drew them with Bread Crumbs, and bake them in a difh, with flices of Lard at the bottom : When done of a fine

Colour, wipe the Fat off, and vnder. See Sauce Articles.

ferv.e

a

Sawe

pontiff

Tenches en Ragouts.

Ragout of Tenches.

Ham into a Stew-pan, with a fcalded pUT a bit of Butter, fomc Sweet-bread cut into
a Hice of

four,

fcalded

Cpfck C9t>s,

a

fweet fcggpt of

Herbs

352

Tfo

PROFESS ED COOK.

Bafil ; fimmer thefe Herbs, two Cloves, and a little Wine and fome time ; then add two glafies of white and Salt; when Broth, a little Cullis, Pepper into middling cut firft done, put the Tenches therein, time ihort a but pieces : They require and Ham, and add a good Sauce, take out the Faggot
1

:

may ready to ferve. a whit< drels them as a Fricaffee, with fmall Onions, or two one and and Cream, of Liaifon of Yolks Eggs bits of with Difli the Garniih pounded Anchovies is called a la Bread without being fried. This laft

Lemon Squeeze when

You

;

:

reflate,

viz. white, unfpctted,

&c.

Tenches a la Bonne-femme.

Tenches the good Houfe-wife's Falhion. ./"LEAN, fcale, and fcald them in warm Water; a good bit of then put them into a Stew-pan, with Muihrooms, and chopped Parfley, green Shallots, them flowly, and clafs of white Wine ; fimmer and Salt, fhem now and then put in a little Pepper baud the make to a bit of Butter rolled in Flour, little a add Verjuio thick, and, when ready,

^

;

pretty or Vinegar.

Tenches a

la

Ravigotre.

See Tenches au Pontife.

THIS 1

for Ravigotte.

is done in the fame manner, only obferving See Sauce Articles the difference of the Sauce. hot. ferved be mud This Dilh

Tenches au Monarque.

Tenches Monarch Faihion.

OPLIT ^

a bit of Butter, Bread Crumbs foaked in Milk, and of Yolks proper Seafonmg ; or three Eggs, them few and up ; fry of a pale them With this,

the them at the Back, and cut off fome of Meat to chop with Parfley, Shallots, Mufhrooms, t
\

PROFESSED COOK.

353

lour, in frefh Hog's Lard, and ferve them upon a Ragout made of Artichoke-bottoms, cut in quarters, a few

Mufhrooms, a good bit of Butter, a faggot -of ftveet Herbs, two Shallots, and two Cloves ; ib-ik it fome time, then add a Glafs of Wine and Broth, Pepper and Salt ; when half done, pul: fome of the Roes to it, (either of Tenches or Carps, firfl fcalded,) and Crawfifti Tails ; finim the Ragout pretty thick, and add a

Lemon Squeeze when

ready to ferve.

'Tenches de plufieurs Faxons.

Tenches in different Manners. CCALD them in boiling Water, and gut them by the Gills ; mix a little chopped Parfley, Shallots, Pepper and Salt, with fome Butter; fluff the Fifties with it, and marinate them about an Hour in Oil, with
Pepper,
Salt,

Thyme,

Parfley, Shallots, one Clove of Garlick, Laurel, and Bafil, all whole ; then broil the
:

Tenches, fqueeze the Seafoning of the Marinade, and Serve them with what bafte them with the Liquid Sauce you think proper. You may ferve them for a Difh of Roafl, when they are pretty large, obferving not to fcale them. Another Way : When they are fcaled and properly cleaned, flew them in white Wine, with a piece of
Roots, flices of Onions, a Faggot, Cloves, Thyme, Laurel, Pepper and Salt, and a little Water When they are done, drain them out of the Braze, and ferve with what Sauce you pleafe.
Butter,
bits of
:

Tenches a Vltalienne.

Tenches

Italian Fafhion.

them in boiling Water, clean them propcrand cut off the Heads and Tails ; put them into a Stew-pan with a fpoonful of good Oil, two glaffes of white Wine, a little Broth, Pepper and Salt, one Clove of Garlick bruized, chopped Parfley, Shallots, Mufhflowrooms, and two flices of Lemon peeled ; fimmer
ly,

CCALD

A

a

iy;

354
ly
;

^
and then

PROFESSED COOK.
the

when almoft done, take out
finifti it

Lemon

;

Ikim

it

clean,

on a fmarter Fire, to reduce the

Sauce rather thick.

De la fruite. Of Trouts.

'T'HE

Salmon-trout, whofe Flefh

is

reddifh,

is
:

an ex-

cellent Fifh,

and

are both prepared

far preferable to the after the fame manner.

white

They

'Tru'tte

aux fines Herbes*

OCALE

Trout with fweet Herbs. and gut it by the Gills ; Huff it with chopped Parfley, Shallots, Pepper, Salt, and Butter,
it,

well mixed together ; marinate it in Oil, with Mufhrooms, Parfley, Shallots, whole Pepper, Salt, and a fmall bit of Garlick, all chopped very fine ; roll it up in double Paper well buttered, with as much of the Marinade as poffible, and broil it on a flow Fire, or bake it

middling hot Oven : Boil two or three fpoonfuls of good Cullis, as much Fiih-broth, and two glafles of white Wine, and reduce this to the confidence of a Sauce The Trout being done, unfold the Paper, and fcrape all the Herbs off, to mix with the Sauce, which ferve upon the Filh, Obferve to add Seafoning,
in a
:

if

the Cullis

is

not fufficiently
*Truite

reliftiing.

YAllemande.

Trout German Fafhion.
Farce as the former ; of its own bignefs, put Brazing-pan with bits ofCarrots and one Onion ftuckwith two or three Cloves ; put two thirds of white Wine, and one of red, fufficient to cover it above an Inch over, and place it on a fmart Fire ; when it boils, fet Fire to the Wine, and let it burn until it goes out of itfelf, or that it is reduced fufficiently to leave only Sauce enough ; take out the Carrots and Onion ; add a good bit of Butter, which

pREPARE into a
it

a Trout with a

little

much

ftir

'The
ftir

PROFESSED COOK.
it

355

in the

Sauce as

rnelts,

to

mix

it

well, and fervc

upon

the Filh.
Trulte au Bleu*

Trout of

a fine blue Colour.

is to be gutted by the Gills, and well waftied without fcaling ; lay it on a Dilh, and pour two glafles of boiling Vinegar upon it, according to the Bignefs of the Filh, more or lefs ; wrap it up in a Linen-Cloth, and put it in a long Pan, with a good bit of Butter, flices of Onions, bits of Carrots, one Clove of Garlick, two of Spices, Parfley, Shallots, Thyme, Laurel, Bafil, Pepper and Salt, a pint of red Wine, and fome Broth ; boil on a middling Fire. When done, take it off and

TT

keep

it

warm

in the

Liquor fome time, before you are
it

ready to ferve,

that

may
:

take

more Tafte of the

it, and ferve dry upon a Napkin, Sealbntng ; with green Parfley round or you may ferve a Sauce in a boat, or in the Difh, without a Napkin.

then drain

Truites a la Chartreufe.

From an Order

of Friars fo called.

and clean the Filh, cut each into three or four Pieces, and boil them in Broth, with Pepper and Salt, and a few flices of Lemon ; Make a Sauce
with a bit of Butter rolled in
fine

OCALE

Bread Crumbs,

fine

a little chopped Parfley, green Shallots, Mulhrooms, as much Bafil, Pepper, Salt, a glafs of white Wine, and

Filh-broth Put the Filh upon the Table-dilh, fqueeze a Seville orange over it, pour the Sauce thereupon, and
:

flrew

it

with fine Bread Crums.
I'ruite

a

la

Perigord.

Trout with

Truffles.

and gut a good large Trout by the Gills; fluff it with a Farce made with Butter, chopped flices of Truffles, Pepper and Salt ; braze it with thin and Broth, a fag Veal, Ham and Bacon, a little Wine

CCALE

A

a

2

3-56

tfhe

PROFESSED COOK.

got of Tweet Herbs, and whole Pepper ; cut a few Truffles in flices, and flew them with fome of the Braze-liquor, and fome good Cullis ; reduce this to the confidence of a Sauce ; then drain the Trout out of the Braze, and ferve the Ragout of Truffles upon it.
Truite glade.

CCALE

it,

Trout Glazed as a Fricandeau. and gut it at the Gills ; fluff it with
fat Livers,

gout of Sweet-bread,
Truffles, (well leafoned,

a RaMufhrooms, and

and as thick as poffible ;) lard the Trout on one Side, and braze it with flices of Lard, white Wine and Broth, a faggot of fweet Herbs, whole Pepper and Salt When it is done, drain it ; and glaze the larded Side, wit;h a Glaze made of Veal-cullis; and ferve with what Sauce or Ragout you pleafe.
:

Filets de

Twites de

differentes Faxons.

of Trouts, in different Manners. and clean a Trout of a middling Size, cu& the Flefli into bits of what Bignefs you think proper, and marinate for about half an Hour, with the Juice of a Lemon, Pepper and Salt, or with a common Marinade ; then wipe it, and flour it to fry crifp Serve with any Sauce, or Ragout ; or dry, with fried Parfley.
Fillets

CCALE

:

Truite au Four.

Trout done

in the

Oven.

TX/HEN

good Herbs finely chopped, Pepper and Salt marinate it about an Hour, in Oil, with a little Vinegar, Pepper, Salt, chopped Mulhrooms, green Shallots, Parfley, and
;

properly fcaled and cleaned, fluff it with a bit of Butter mixed with all Sorts of fweet.

one Clove of Ga-rlick
to
it

;

make

as

much Marinade

flick

with Bread Crums ? and bafte it over gently with the remainder of the Marinade ; it in put it on the Difli you intend for Table, and bake it a to moderate-beaded q Qven, finar; give
as poffible, flrew
it

enough

good

PROFESSED COOK.
good Colour
:

357

good Lemon
'

Serve without any other Sauce, than a Squeeze.

pretty large ; feparately in a Stew-pan, with a good bit of Butter, two or three glaffes of white Wine, (Champaign will give it a better Flavour, if to be had), a little Flour, Pepper, Salt, a few Truffles diced, or
lay

UT

Champagne. of Trouts with white Wine. the Fillets of an equal Bignefs, and
Fillets

Filets de Truifes

aux Vin de

them

Mufhrooms, chopped Parfley, two Cloves, Shallots, and two Spoonfuls of good Broth ; boil on a fmart Fire ; (it will be done in about a Quarter of an Hour) reduce the Sauce pretty thick, which you may do, by adding
a p'roper Quantity of Flour with fried Bread.
;

garnifh the Difli round

Du
Of

Barbilkn, Goujon,

& Grenouilles.

the Barbel, Gudgeon, and Frogs.

Du
Of

Barbillon*

the Barbel.

it is fcaled, gutted, and well wafhed, boil the Barbel in the fame Manner as all other Kind of Fifties ; and ferve it with Capers or Anchovy Sauce, or any other. You may alfo flew it as a Carp ; or broil

YX7HEN

it, after having being marinated in Oil, Pepper, Salt, and chopped fweet Herbs, for about half an Hour : the

beft

Method

is

to broil

it

in Paper, with fweet

Herbs
neither

chopped very

fine,

and Butter.

This Filh

is

common

nor efteemed in England.

Des

Grenouilles,

Of Frogs."
T Hope

my
fp

not offend the puny Stomach of any of is Readers, in taking notice of a Difh, which
I (hall

much

reflected

upon

A

in England, in (by the Vulgar) a 3 Prejudice

PROFESSED COOK.
Prejudice to Foreigners but as it has found Place in the Cookery of a Nation, fo much imitated in this Re:

fpe<ft, as

well as in

many

others

;

and

in Juflice to

my

undertaking as a Translator, I fliall only lay, that the Kind of Frogs here meant, are thofe found in the Spring in Spawning-time; alfo in fome Farts, thofe found in Corn-fields in Harveft-time. The Legs only, cut off at the Rump, are uled, after they are fkinncd

and fcalded in boiling Water. They are dreiled as Chicken Fricaflee, or marinated and fried, as all other Fritures, and might pafs as fuch, as well as the Rabits
en Poukts, often ufed in very polite

Company.

Des

Goujons.

Of Gudgeons.
Matelotfes de Goujons.

Matlot .of Gudgeons. them, and when properly cleaned, lay them on the Difti you intend for Table, with a little Butter under and over, and chopped fweet Herbs, fuch as Parfley, a little green Bafil, Shallots, Muihrooms, Pepper, Salt, and a couple of glafles of white Wine ; boil on a fmart Fire and reduce the Sauce When ready to ferve, wipe your Drfh clean, and fqueeze half a Lemon over the Gudgeons. They may alfo be marinated a little while, then wiped dry, and fried. As it is a Fifli of no Confequence, it is needlefs to take any further Notice of it.

CCALE

:

Du
Of

Saumon.

Salmon.
Bouillon*

Saumon au Court

Salmon in its own Sauce. HTAKE a bit of Salmon of any Bignefs, without being fcaled ; tie it up in a Cloth or with Packthread, put
it

in a Veflel

much

of

its

a Bignefs, with

good

PROFESSED COOK.
bit

359

of Butter, Meager-broth, and half red Wine, good whole Salt, Pepper, a faggot of Parfley, Thyme, two or three Cloves, bits of Carrots, and fliced Laurel, Onions When done, drain it and ferve it upon a Napkin, and the Sauces in Boats.
:

Saumon avx EcreviJJes en Gras en Maigre. Salmon with Craw-fim, Gras or Meagre. JTOR Meagre fcale the Salmon, boil it after the fame manner as the laft, and ferve a good Craw-fifh Ra-

&

gout upon it. EnGraSy braze it with flices of Veal and Ham, covering it over with thin flices of Bacon ; and adding a faggot of all Sorts of fweet Herbs, Cloves, Pepper, Salt, bits of Roots, and one or two Onions (Heed ; foak it a little while on the Fire ; then add half Broth, and half Wine,
fufficiently,

When done,

according to the Largenefs of the Fifh : drain it out of the Braze, and ferve it with

a Craw-fifh Ragout, fuch as you will find in the Ra-

gout Articles,
Saumon accompagnL

Salmon garnifhed with other Things.

'"PAKE
it

a flrong Joul of Salmon, or a whole one, gut by the Gills, and fluff it with a good Piece of Butter, mixed with a little Pepper and Salt, chopParfley, Shallots, and Mufhrooms ; with thin flices of Bacon, and tie it in a

ped
it

wrap

it

round

Napkin ; put of Veal and Ham, and foak it over the Fire about half an Hour, without adding any Liquid thereto ; then add half Broth and white Wine, bits of Roots, fliced Onions, and a faggot of all Sorts of fweet Herbs When it is done, dram and garnifh it round it, drefs it upon the Table-difh, with Craw-fifh, boiled in good Cullis and white Wine,
into a brazing-pan,

upon

flices

:

and Pinions of Turkeys glazed ; upon the Salmon place a good Farce, called a Salpicon, well finifhed.

A

a

4

Sattmon

and fmall bits of Butter. Such as has ferved before. take it out gently. and fimmer them about a Quarter of an Hour When ready to ferve. cover it Salmon en Fricandeaux. Salmon with fweet Herbs. and lay* fome of it pretty thick in the Bottom of the Difh you intend for Table . two or three fpoonfuls of Broth. Fricandeaux of Salmon. Serve upon as all other it T ARD the upon Salmon flices of Veal and Ham. it a good Italian Sauce. Fricandeaux. See Sauce Articles. Saumon aux fnes Herbes. or any other. and ferve with a clear Italian Sauce. to hold Fire on it : When it is done. a little Broth. may do again.360 The PROFESSED COOK. a little mix all thcle togegreen ther with good Butter. good Id Salmon. and glaze the larded Side with a Caramel made of Veal-cullis . Mufhrooms. being cut properly. fome Parfley. Shallots. put one or two thin flices of Salmon upon-it. Saumon d Bonne-femme. the flices Salmon in Oil. and braze with a faggot of fweet Herbs. whole Pepper and Salt: When done. flrew it over with Bread Crumbs. and the fame again upon the Salmon. bafting with the Marinade . and one Onicn fliced . two or three Cloves. with a good bit of Butter. over with a Brazing-cover. Saumn . then add fome white Wine. and Muflirooms. and prepared according J^JARINATE Pv and pper a few thin Salt. bits of Roots. Pepper and Salt . or Sauce-pontiff. put it on a flow Fire. Shallots. chopped Parfley. whole and then broil them. let it foak a little while. See Sauce Articles. put them on the Table-difh. Houfe-wife's Fafhion. drain the Butter out of the Dilh. and Bafil. add a good Lemon Squeeze. : to this lafl Direction.

and a with the of them. the Salmon into fmaller flices than the former. Shallots. Salmon as Haflets.Cloves . ftrew them with Bread Crumbs. or in a Stew-pan in the fame manner . put the Marinade thereto. reduce it pretty thick. 316 /^UTthe Salmon proper. add a little Cullis to the Sauce. and a raw them like Haflets. into flices of into a what Bigncfs you think put them Milk-warm Marinade. Pepper and Salt . and a little Bafil. bailing Liquid few fweet Herbs finely chopped. then Serve with fried Parfley. Fillets of Salmon. with Parfley. lay the Fillets on the Table-aiih. Laurel. one or two Spoonfuls of Vinegar. flices of Onions. boil over a fmart Fire for a Moment. and either broil or roaft them. with all the Seafoning. Thyme. and feafon them with fine Herbs and mixed with Butter chopped. and marinate them after the fame manner. let it remain about an Hour. Filets de Saumon a Fltalienne. and . Italian Falhion. and turn them (it is belt to do them in a Stew-pan) When they are done. and flrewed over them : ferve with Caper-fauce. a bit of Butter melted. Flour. drain and flour them to fry : You may after this manner. Salt. Saumon en batelct. Pepper. See Sauce alto. ikewer bailing . or Sauce a la Carpe. about a Quarter of an Hour before you are ready to ferve lay each Piece on a Silver Dilh feparately. broil the Marinade. Fried Salmon. and : ferve upon the Fillets. add a Lemon Squeeze if neceflary.The PROFESSED Saumon frit. Shallots. when marinated Articles. the pieces of a middling Bignefs. a little Water. Parfley. all chopped very fine. * COOK. Muflirooms. bits made of of Roots. Yolk of an Egg.

as the firft : When done in either manner drain it out of the Braze. add two or three glafles of white Wine. and all forts of fweet Herbs. a large (lice of . and Veal. give it a few turns larding on the Fire in melted Lard. make fmall paper your flices Milk (the laft . a J^ARD with Salmon through and through and Bacon Ham . and foak them in Water or is beft) about half an Hour more. Shallots. Saumon fume. with a faggot of fweet Herbs. braze it with half Fifli-broth and white Wine. or any Hure de Saumon a dlfferentes Sauces & Ragouts. bits of Roots. Pepper and Salt then put it into a Stew-pan. foak it while on a flow Fire. Cafes of fmoked Salmon. and clean the Salmon very well . with chopped Parfley. bafting with fome good Oil or Butter. then iift and fkim the Braze. ferve dry with a fuch as Sauce Remouladey Ravigotte. whole Pepper and Salt. cover it over with thin flices of Lard. If for Meagre.j6 done of The PROFESSED COOK. and ferve upon it what Sauce or Ragout you think proper. a fine Colour. Salmon. add fome good Cullis and Craw-fifti Spawn thereto. Onions. When Sauce they arc in a Boat. Trimmings of any fort of Fifli well cleaned. cut lengthways. Darde * Split de Saunron a la Choijt. a quantity of Butter. Truffles. and reduce it to the Subftance of a thick Sauce . in white Wine and Broth. two or three CCALE Ham Cloves. upon thin flices of Veal. f^UT or very thin. and fmifh flill on a flow Fire. according to the Saltnels of the Fifli . la Choifi. Darde. braze it with flices of Lard. other. means a large CaiJJes de flice of Fifli. and all the a Seafoning . Joul of Salmon with different Sauces or Ragouts. add a Lemon Squeeze when ready to ferve.

Shallots. pour it on the Table-drib. garnifh the Dim round the Salmon with all Sorts of Sallading. you ufe a large piece. laftlv. this Direc- tion of Court-Bouillon. Saumon Sale a la Hollandoife. & autres Papons. drain it. or one large . chopped Mufhrooms. and other Manners. and a few drops of good Oil . Dried Salmon. 363 paper cafes. |F Sallad of dried Salmon.The : PROFESSED COOK. and give Oven. handling it as gently as poflible . make a good Butter and Anchovy Sauce. one Clove of Garlick bruifed. DOIL will Efturgeon au Court-Bouillon. drain and wipe the Salmon. then boil it a few minutes in Water on a fmart Fire. and roll each piece in melted Butter. juft as . and ferve with a Lemon or Orange Squeeze. it Salade de Saumon Sale. in a De Of fEfturgeon. put them in the Paper. make a Liaifon pretty thick. COAK the Salmon according it to your . ftrew it with Bread Crumbs. fome fine chopped Parfley and fome good Cream . with fine Bread Crumbs over. Dutch Falhion. or with a Salamander. If you would ferve it hot. and it in Fleaks a with a good bit of Make Sauce pull Butter rolled in Flour. broil a Moment over a flow Fire. then drain it. and give it a few turns on the Fire . much Liquid put to this as do between boiling and Hewing fome . Sturgeon plain Boiled. a in : and boil moment Water and fmall bits a Colour in the of Butter clofe to each other. and a little green Bafil if you pleafe . put the Salmon therein. when it is to be ufcd. Pariley. or fwcet Herbs-: Serve Sauce-boat. own Judgment. and let it cool . or Capers. Sturgeon. a little coarfe Pepper. foak it in different Waters for two or three Days. the Sturgeon as is cuftomary under viz.

good Broth. Sturgeon roafled. Pepper and Salt. Laurel. Thyme. If a whole one.364 ttc PROFESSED COOK. Gras or Meagre. larded with Ham. one Clove of Garlick. fuch as Anchovies. Make Sauca . lard it with Ham and larding Bacon. bits of Carrots. &c. Pepper and Salt. Gras or Meagre. all mixed with good Butter. or relifhing Ravigotte. Prepare a Liquid for bafting it after this manner . wrap it up in Paper. when properly cleaned. fome Fifhbroth. put a good bit of Butter into a Sauce-pan. a little Vinegar and white Wine. and ferve upon a Napkin garnifhed with green Parfley Serve what Sauces you think proper in Boats. and a few glaffe< of white Wine boiled together about a quarter of an Hour . with a good bit of Butter. and a it as the former. with chopped Parfley. See Meagre. Capers. : T ARD : T ARD Sturgeon. (or any Meagre broth) all forts of fweet Herbs. green Shallots. fluff it with all forts of fweet Herbs chopped. and the fame Seafoning Serve with what Sauce you think proper. &c. according to the bignefs of the Fifh. all forfs of fweet Herbs. the Sturgeon with frefh Weftphalia Ham. For Gras. Butter. : EJlurgeon a la Broche en Gras &? en Maigre. bailing it with Butter. Acid Sauce. fat and lean cut together . and braze it in white Wine. Gras or roafling or with any Ragout you think proper. and braze it with flices of Veal and Lard in white Wine. Broth. ferve with Acid Sauce. two Cloves. bafle the Sturgeon with this all the time it is When done. whole Pepper and Salt. dices of Onions. the Sturgeon with Lard and Hani for Meagre with Eel and Anchovies. : JLfturgeon a different^* Sauces en Gras et en Maigre* Sturgeon with different Sauces. T?OR Meagre. Bafil. lard it with Anchovies. EJlurgeon a la Mayence.

and fine Spices. T^AKE a thick flice of Sturgeon For Gras. and a few fpoonfuls of good Cullis. en Gras &? en Maigre. and broil flowly. bailing with the remainder of the Marinade : Serve with a clear Iharp Sauce under them. a thin flice of Sturgeon in Oil. fimmer it about half an hour. it marinate about an hour . fotwith Pepper. Menehoult. as r *merly Sturgeon St. coarfe Pepper and Salt . foak one or two flices of on the Fire fome time. Salt. thin flices of Sturgeon in Oil. with bits of Carrots. fafliion. a little Meneboult. then roll each piece in Bread Crumbs. fift it. fkim it. with a glafs of white Wine. and a good bit of Butter. Sturgeon the good Houfe-wife's. all forts A/TARINATE chopped Pariley. and ferve upon the Sturgeon. Parfley. Mufhrooms. 365 manner. lard it feafoned through and through with larding Bacon. EJlurgeon a la Salnte chopped Mulhrooms. Parfley-roots. broil it on a Gridiron to three parts . with of -fweet Herbs chopped. with whole Pepper and a little Salt . Efturgeon grille. this Ham N. let Bafil. coarfe Pepper and Salt . . then put it on the Table-dim. two Shallots. and fift fine Bread Crumbs over it. put to it a pint of white Wine. with Shallots. when it begins to catch at bottom. Chibbol.The Sauce Veal and after PROFESSED COOK. add a good Lemon Squeeze. firnmer it about half an hour. and reduce it to the Confiftence of a pretty thick Sauce . You may alfo ferve them without Sauce. flices of Onions. and two Cloves . and when ready to ferve. AT ARINATE Broiled Sturgeon. . both ways. for Dobe. only adding a Squeeze of Lemon on each piece. add a Lemon Squeeze. : . B. Weftphalia Hams are called in France Jambons deMajeiut* Efturgeoq a la Bonne-femme.

and cover it over with thin flices of Lard. Provence fafhion. and reduce it to the Sauce . and put it in the Oven to take a good colour. a faggot of fweet Herbs. or any other. a little Bafil. adding half white Wine and half Milk. ferve with Caper and Butter Sauce. or more. and all the above feafoning : When done. Sec Sauce Articles. braze it with flices of Lard. Shallots. flices of Onions in a moderate quantity. : the Filh into a Kettle much of pUT with Water and fufficient to its own bignefs. Englifh fafhion. with whole Pepper and Salt. lard it with Anchovies well foaked. or Anchovies. a good nourifhing quantity of Butter. and thicken it on the Fire a little while . three Cloves. (one Vinegar of to whole fourth the quantity of Water) Vinegar a little Onion cut in two. then add a pint of white Wine. merly diredted . one clove of Garlick. beat it up with two or three Yolks of Eggs. EJlurgeon a la Provenfale. bafte it with a little melted Butter. and fome finifh the brazing . For Meagre. Efturgeon a VAngkife. as you fhall think proper for Filh. (or do it without larding) . fkim the Fat off the Braze. then bathe the Sturgeon with it. fufficient to keep it from burning. and ftrew it with Bread Crumbs. fkim and fift the Braze. Pepper. Sturgeon. or with a Salamander : Serve it -with Sauce Remoulade in a Sauce-boat. and whole one Salt.366 *The PROFESSED COOK. with Slices of Veal. one flice of Ham. or under a Brazing-pan-cover. cover it. braze it it half Lard and half Anchovies . bits of Roots. add of a confiftence good Cullis. and a faggot of fweet Herbs . braze it with white Wine and Milk. according to judgment. Sturgeon. and let it foak on the Fire about half an hour . two or three T ARD whole Pepper. . bits of Carrots and Parfley-roots When boiled fufficiently.

and a Liquid of half white Wine and half Broth .PROFESSED COOK. being maner. whole Sturgeon. 367 Lemon Squeeze. feafon them with Pepper and Salt . Sturgeon in hafte. to glaze the Sauce dins : Serve with what you think proper. put to the Butter in the Stew-pan firit ufed two or three GlaiTes of red Wine. &c. fkim it. in all the different ways herein mentioned. add proper feafoning. the Sturgeon into fmall Fricandeaux. chopped Parfley. one dice of Ham. fift the Braze. or a Small Sturgeons are often dreffed whole. Small Fricandeaux of Sturgeon. and put the dices ^UT think thiri dices of . two fpoonfuls of Cullis. a faggot of fweet Herbs. and reduce larded fide of the Grenait to a Caramel. and lard (~<UT ^* them braze them on a dow Fire. and garnilh the Didi with Grenadins d'Efturgeon. of what length you proper put them into a Stew-pan with a bit of Butter. (they will require but a Ihort time to do them) . jSauce a . boil this a few minutes on a fmart Fire. xvhen you take them out. dices of Veal. as au Pontiff. and ferve the EJlurgeon a la bate. Sturgeon. Efpagnole ^ in the fame dice a You may equally prepare large firft fkinned. adding the feafoning which are the beft guides and with judgment tafte. when done. and green Shallots . add Sauce upon the Fifti. in it to warm without boiling . arid give them a few turns over good the Fire. V a Sauce au Vin de Champagne. with a few . add fome chopped Cafried Bread* pers. turning them once or twice . . laftly. in Cookery.

368 *Ihe PROFESSED COOK. of a fine grain. TV/TAKE a Brine after this manner boil two quarts of Water for about an hour. two of Spices. according to the fize of the fifh). and a bit of Butter . then put a few thin flices of Veal under the Fifh in the fame Pan. and ferve it upon $ Napkin. with as much Milk. as the Turbotins. and white Paper upon it . then lift the Brine. fmall Turbots. T a good piece of Sturgeon. give it a fry for a few minutes in Butter. and a little coarfe Pepper . give it a boiling. with fine chopped Parfley. and add a glafs of white Wine : When done. two Shallots. EJlurgeon a la Cendre. green Shallots. a little Bafil. Parfneps. half Lard and half Ham . (more or lefs. and add a few fpoonlift and fkim the Braze fuls of Cullis very free from Fat. tfufbot ARGE au Court Bouillon. . let it ftew on a very flow or Alhes Fire. and free of any'bruifes Brills may be drelfed in the fame manner or fpots. and a good deal of Salt . Sturgeon on Afhes. lively white colour. plain boiled. take out the Fifh. two cloves of Garlick. cover it over with thin flices of Lard. and add a Lemon Squeeze.. or brazed very flowly. Du Of T Turbo t &? furbo tin. a fmall iprig of Fennel. and fmall Turbots are prepared each in the fame manner . Thyme. one Onion fliced. both under and over. fimmer it a fufficient time on a flow Fire. and boil the Turbot therein. Parfley-roots. ARD . fat. and what Sauces YOU . if neceflary. that it may be taken out without breaking . Turbot. to makq the Sauce pretty relifhing. large and fmall Turbots. drain it well. chufe them for the befl. with bits of Carrots. as others. with a Fifh-plate under. Laurel. viz.

or other. and coarfe Pepper . and put the Ragout into the Diih under . give toiling* B b . and mix it foning then drain it. a hi Morue.The PROFESSED COOK. and other proper Sea. add a Lemon Squeeze. then lay them on the Dim you intend for table. with fwcet Herbs. the Filh. with a good bit of Butter. : 369 fcrve it you think proper in Boats with any forts of Ragouts You may as of alfo Craw-nfh. when ready to fcrve . with this and very little coft. wipe it very dry with a clean Napkin. it a few with a little Cuilis and Yolks of Eggs . where a rifh Cuilis. Tiirbotin a la Sainte Meneboult. different ways. t>OI L 1 . pour a little melted Butter upon them. or you may fervc any other Sauce with them in a Boat. with all their Seafoning . Filets de 'Turbot. fuch as Bechamel. *TpAKE the remainder of which has been ufed already . ftrew Bread Crumbs over. of Turbot. and marinate them about an hour in Oil. de differentes Fafons. &c. Cock's-combs. cut it properly info fmall flices. Shallots. other fmall Dimes will ferve as well as frclh ones. Carproes. CrawIn all large tables. Small Turbot broiled. Powder of Balil. and put them jufl to warm in a good Sauce. Fillets any many great number of Dimes are wanted. Mufhrooms. chopped Parfley. a la Reine. Salt. it to half in Water and a little white Wine. and warn the fmall Turbots very clean. and bake them of a fine brown colour in the Oven If the Sauce is not : OUT lharp enough. Turbotins aux fines Herbs* Small Turbots. when marinated after this manner. You may alfo broil them. a plain boiled Turbot.fkim the Boiling. with the Juice of a Lemon.

and trimit as a Fricandeau. and bake them in the Oven Sauce be much reduced . lift this T ] SE a Pan or Kettle much of the Cullis in a fieve. with Shallots. and give it a good colour in the Oven. with a Fifh-plate in it . lard often . Small Turbots with Parmefan Cheefe. lay the Fifh or Fifties upon this. ~P. pour a few drops of Butter upon it. until it is done . to fima flow fire. with two or three fpoonfuls of Cullis. and ferve without any other Sauce. cover them Let the with the fame. and braze on a flow fire until thq Meat is thoroughly done . then put it on the Difh you intend for Table. chopped Parilcy. iize of the Turbot. whole Pepper. coarfe Pepper and Salt . rinate for they are properly cleaned. XXf HEN med. Broth.See Sauces. and as much grated Parmefan Gheefe . Turbotins au Parmefan. either over one fide. garnifh the Pan with thin dices of Veal and Ham. and dip the Turbot therein . then add a Bottle of white Wine. and one clove of Garlick .ontife. then put fome of the Marinade into the Difh you intend for Table. put them to maabout an hour in melted Butter. mer on Turbot Glacee. then drain it very and ferve it with Sauce. all properly cleaned. as other pieces are the is Turbot and fins tail. Turbot with Pontiff Sauce. and other roots. wipe the Dilh clean. bits of Carrots. Turbot Glazed. or with a Salamander : Serve with a relifhing Sauce. foak it on a flow fire. well.~. : Turbot au Pontife. and put the Turbot therein. as much. or quarter-ways. a few Bread Crumbs. boilings on the fire to thicken it.'the PROFESSED COOK. a few dices of Onions. ftrew it with Bread Crumbs.

one clove of Garlick. Thyme. with of all forts of Roots.) Cullis. Laurel. and into the Kettle put this Cullis a Fifh-plate unwith the add foch proper feafonina. fliced Onions. Pepper and Salt j lay the Fifh upon this. four of Spices. or any other. boil half an hour longer. Cock's-combs. as for bits put it. with a couple of Lemons fliced. boil it flowly in the fame Preparation as the former. and the fame Seafoning over it. a large faggot of fweet Herbs. Laurel. (firft peeled) and a good deal of B'. you intend for boiling is der the Turbot. See Sauce Articles. 371 6tten done to give them a better look . add a bottle of white Wine. and Bafil . Bafil. fcrape off all the SeafonDifh it ing.) Serve with Spanilh Sauce under. let it foak on a flow fire. fl thi Trufies or Mufhrooms .. and let it fimmer about two hours . T> UB a Brazing-kettle or Pan with a good deal of Butter. and ferve Sauce a la Garonne upon it. : 'Turbot au Citron. Turbot with Lemon. : Turbot a la Financiere. while it is draining. and drain it very clean from the Liquid on the Table-dim. (See Carp under the fame Name. let it then fift it in a fieve . VfAKE *" the ilices of Veal fame Preparation and Ham. and put into it fliced Onions. a few Shallots.PROFESSED COOK. and when it is done. until it is ready to about a pint of good Broth to catch at bottom . and "let it boil very fldwly until it to Cullis the of take part done. reduce it pretty Livers. Fifli. as will make it highly flriifl Bb a ed > . Parfley.ater . bake it in a middling-heated Oven. and when done. make a Ragout with Sweet-breads. glaze the larded patt with a Glaze made with Veal (a few feathers tied together are Gravy or Cullis to ufe for glazing any tender very proper pieces. Thyme.

firm. two glafles of white Wine into a Sauce-pan. fprigs o Parfley. and fcrve it upon the Filh. fmaller. and a little fine chopped Parfley fcalded . as they and very good when quite frefh. Des Carlets y Plies. they arc flak. The remainder of this Cullis will fcrve for any other Fifh-difhes. Flounders. and fimmer it between two flow When it is done enough. Burbot ii la Hollandoife. Thyme. pour out all the Seafires foning. and Hallibut. and put the Fifh on the Difh you intend for . make a Liaifon on the fire. cd. and not fpent by long keeping. but when watery ftreaks appear through the fkin. are efteemed by mofl to people to be better Fifh than Plaice . by having lefs fpots. Chibol. Eating . : T>UT table .37 2 tte PROFESSED COOK. Turbot the Dutch Fafhion. Plaice. Pepper and Salt . boil thefe together about half an Hour or more . all whole. and more of a yellow cafl. &f Hallbotte. one Clove of Garlick. which may foon be diftinguifhed by the hardnefs of the flefhy part . make a Sauce with fonie good Confomme. It is a general remark in flat . viz. it of Turbot. much refembling a Turbot. Of Flounders. with two fpoonfuls of Oil. and pour all the firft Preparation upon it it with another Diih. and fcrve upon the Turbot. England Dutch Plaice. is E Hallibut a large flat Fifh. a piece of Butter rolled in Flour. Laurel. then put the Turbot into a Baking* cover dull. be chofen by they may guifhed from the Plaice. Bafil. Plaice are are but nothing in comparifon fo good may be drefTed in all the different Ways alfo may be dreflfed the fame. at leaft what commonly called in much larger. they ought the and diftinbe fame rules. The Carlets.

one Laurel-leaf. with the Table Difh. TX/'HEN : Bb 3 Stks . the Juice of a Lemon. abfolute decifion. excelling. then broil them. and put them fprigs of Parfley. a bit of Butter. viz. Turbots. the Fifti is not frcfti . properly cleaned. whole Pepper and Salt. green Shallots. two Lefpoonfuls of good rich Conibmmce. and \\\ all the different ways of fmall Turbots. that : Car lets an Citron. a faggot of fweet Herbs. put them into a Stew-pan. Plaice may be drefled in the fame manner. put them on bailing with the Marinade : are gutted. two ilices of or three two mon. in regard to thefe flat Fifties. fcore them four places. add a Lemon Squeeze. &c. &c. Plaice. if neceflary. De Of Soles la Sole. Flounders. Flounders. that the middle-fized of every fort generally prove the belt eating. as will appear to thofe who will be at the trouble of obfervarion I fhall only add. When done. and three or four dices peeled. two or three whole Shallots. and When done. Soals. reduce it to a proper confidence. and ferve upon the Soajs.The fiat Fifties. with two or three glaifes of white Wine. I believe this is 'not an. to marinate in Oil. with Lemon Sauce. PROFESSED COOK. whole Pepper and Salt. Hallibuts. braze them flowly which mix with a few fpoonfuls of Cullis . "ITLfHEN the Flounders cleaned. au Supreme. firt part of the Braze. Soals. fkim it free from fat. and properly on the back in three or. if the middle bone appear any thing black. viz. two Cloves. and pour upon them a Sauce made with a few fpoonfuls of Cullis..

them Oil. (if fried ones. Sokl . Salt. fimmer about a quarter of an hour. a bit of Butter. Shallots. Soals with Pontiff Sauce.*fbe PROFESSED COOK. fcaled. fprigs of Parfley. drain them. and then broil flowly. fry and properly cleaned. T3RAZE green Shallots. and into four fillets. dip fry in frefh Hog's Lard. with a good piece of Butter. a Sauce with a Glafs of white Wine. in a Boat. which have been either plain boiled or the fkin) and cut fried. different ways. Oil or Butter : Serve with Sauce Ackee. boil thefe together about half an hour. properly feafoned with Pepper and Salt. Mulhrooms. and a good. Soals with fweet Herbs* 'TPAKE prepare Soals. thea put the fillets of Soals therein . or them you would broil them. and mixed together with Butter and Bread Crumbs marinate them in Oil about half an hour. a trifle of Garlick. See Sauce Articles. and two flices of Lemon. whole Pepper. firft peeled When done. Lemon Squeeze. two of Spices. make an opening at the back_. or Capers. and a trifle of Bafil. bafting with If . two or three fpoonfuls of Cullis. one clove of Garlick. : Soles de plujieurs Faxons. Soles au Pontife. and Bafil . Soles aux fines Herbes. as much good Broth. Mulhrooms. or Anchovies. the Soals. Chibol. and add Pepper. Soals. take up each into four or eight Pieces. and ferve with Pontiff Sauce. being properly trimmed. Salt. two glaffes of white Wine. and fluff in it fome chopped Pariley. fine chopped Pariley. you may or cut them whole. in clear Batter.

and lay the Soals upon it . Soles 375 au Four.. well worked together . drain and dip them in a Batter made of Flour. and half a Laurelleaf . chopped fweet Herbs as ufual. may : : Sauce. and put the Difh in the Oven When they are done of a fine brown colour. and good Seafoning When done. and fry them with a good Cullis them ferve You alfo Parfley. Soals. : properly cleaned. and braze them in ftrong Broth. foak fome . fweet Herbs fluff therein : TOEING Soles en Hatereau. lay fome of this Farce upon each piece. and white \Vine. half a clove of Garlick. Soals baked in the Oven. white Wine. fplit them on the back.c fbe PROFESSED COOK. either fried or roafled. with bits of Roots.. Fricandeaux of the ikin of the white fide of frefli thick and lard them with fine Lardons . melt a bit of Butter to mix with two Yolks of Eggs. rub the Table Difh with a pretty deal of (fee before) Butter. Pepper. when it is ready to catch. and the fame Preparation as for broiling. Soals. Olives of Soals. laying it on pretty thick . and a few Yolks of Eggs. CPLIT fmall Soals. a bit of Butter. mix it with Bread Crumbs foaked in Milk. or of any otlier kind of Full . Onions.add two glaifes of white Wine. chopped. or rather more. mix thefe well together. drain the Butter out. make a< Farce with fome of the Flefh. Sole's en Fricandeaux. Salt. with a little Serve with fried Oil. dices of Veal and Hafn on the fire. Pepper and Salt . and ferve with a good relifhing Cullis Sauce. either in two or four . then ftrew Bread Crumbs over. and '"PAKE up Bb4 a few . and rub upon the Soals with a brufh. roll them up with a little tight. as much good Broth.

to glaze the larded fide. rub the Tawith Butter. at leaft in the . two or three fpoonfuls of Verjuice. Bechamel Sauce. let 'it fimmer until the Meat is done. Fillets of Soals. 'TTHIS Fim is not London Markets De VAhfe. to give it a proportionable fournefs) Pepper. to warm without boiling. and fweet Herbs ble KE Dim up chopped very ferve quite hot. Verjuice Sauce. Herbes (fuch as have ferved before will do) fimmer them a Moment in the Sauce. having been fufficiently Soles prolix already. and You mayalfo ferve upon the Ragout. reduce the Sauce to a Caramel. Filets de Soles au Verjus. be drefled it may De er any other kind of Fim. the Fillets as the preceding . a la Braze. the larded fide undermoft When done. lets fine . are done in the fame manner as all former Directions It is needlefs to crowd too many repetitions. Of Shad-fifli. as Sorrel. however. warm the Fillets in a little Broth. Verjuice Vinegar.376 'The PROFESSED COOK. and put it into another Stew-pan. and ferve-thefe forts of Filwith any kind of ftewed Greens. and lay them thereon. and ufe and prepare of Soals in the lame Manner as thole . Endive. &c. where it is to be had. common in England. a few whole Mufhrooms . TLTAVE aux jufl fines a Sauce the Fillets Bechamel ready. . : Filets de Soles a la Bechamel. then fift it. with the Soals. Salt. Fillets of Soals. : a la Saintc Meneboult. take the Fifh gently out. Celery. (where is ufe not be had. and ferve with a clear relifhing Sauce. with a little Cullis. fimmer about half an hour. in all the different ways of Salmon.

Fives a 'Fives la Glazed.PROFESSED COOK. or Salt and Onions mixed together . Roafted. as another Remedy. . la Financicre. or apply Spirits of Wine. Card'maL Royale. aux la fines Herbes. excelling. it. take out the Liver. See Soals. Fives a Ducbe/e. and on the Back. Brazed and ferved with a good Cullis Sauce. ditto. common not efteemed in England. See Sauce aux Trufes. nor is it very the fcarcity may probably be a reafon : not being in repute amongft good Fifhes. See Soals au Pontiff. De la Vive. which may Fives de differentes Faxons. only giving the Names. Sec Turbot a Fives . Fives a Fives a la See Soals of different ways. La Vive is one of the moft excellent of Sea Fifhes. (giving it the feminine Gender) fhe has iharp Points at the Ears. as fo few people ever eat it The French Author gives it the following character. See Soals glazed. by which the French I lhall diflinguifh the different ways of dreffing be referred to former Directions. 277 Of *T'HIS for its the Fifh called Weaver. Breche. 1 la Broiled and fervcd Matelottes de Fives a la Proven fale. for the fame reafon as I have obfcrved before . which prove venomous to fuch as arc pricked by them . to apply to the Wound . Fives glad: s. Fifh is . See Soals au Supreme. whenever this hap- pens. with Sauce a la Perigord. Fives a la Saint Cloud. and bruife it. pafs over any particular Directions about this Fifh.

leave the Livers . or fry. boil all together about half an hour . or braze to put in Jelly. make a Sauce with a good Bit of Butter. a little Flour. and ferved with fried Parfley round* You may alfo broil them in buttered paper. take out the Shallots . Fives farcies a different** Sauces. two whole green Shallots. being much of the fame bignefs. whole Shallots. bafting with Butter . TV/TAKE a Brine with Salt and Water. and require an equal fpace of time to finiih them in the difThe red Mullet is the only one ferent manners. Of Whitings and Mullets. Pepper and Salt . roaft. for plain boiling. then fift it. the grey being a coarfe indifferent tailed Fifti. adding one third part of Milk When done. Chibol. Fricaflee. Fives a la Poulette. or ferve cold with Sauce R avigotte. They muft be fried in very hot Friture.378 Vbe PROFESSED As Chicken Coort. with all forts of fweet Herbs. 'bits of Roots. fkin the Whitings. lF to fry. having previously cut off the Heads and Or you may marinate them as other Filh MaTails rinate either to broil. drain them . leave the Skin. Des Merlans 6? Surmukts. efteemed . See broiled Seals. Mullets are drefled in every refpedt the fame way as Whitings. Merlans . and Onions . a la Bechamel. Fives d I'ALkmande. See Soals Fives d la Provencals. and ferve upon the Filh. and boil the Whitings therein. Whitings with Sauce Morue. and in gutting. fprigs of Par'fley. See Sturgeon. ditto. or Capers. : : Merlans a la Sauct a la Morue. finely chopped. put Cream fufficient to : ' make the Sauce pretty thick . and ferve with Anchovy Sauce. See Trouts ditto.

put this into the mortar with a good bit of Butter. either fmall or large Whitings. relilhed with drain Serve with a : the Liquid good Lemon Juice. Whitings in a common plain manner.^ke PROFESSED COOK. three or four Yolks of Eggs. and when it boils hard. boil fome Bread Crumbs in Cieam. and the Whites of them well beat up . take care to turn them about . and fo on till you have done . take a fmall quantity of this Farce at once. and pound it in a mortar . add a glafs of white Wine to it . half a Shallot. a little chopped Pariley. they require but a few minutes . Salt and Pepper. Merlans d la Servante. until 'TpAKE is quite foaked . Whitings with Pontiff Sauce. and all forts of fine chopped fweet Herbs flrewed upon the Fiih turn them once or twice . mix it well together . Eperlans . Merlans d la Moutarde. Chibol. Merlans en Hatereaux. and put them on a fieve to Cullis Sauce. fcrape the Fleih. Filets de Merlans a differentes Sauces. bone them as clear as poffible. with all the fweet Herbs. Forced-meat Balls. and throw it into the Broth. over them. take them out one by one. according as you threw them in. then fimmer them between two allies fires the under Dilh well rubbed with Butter. when you put them on the Table Diih. have a Stew-pan of Broth on a ftrong fire . See Fillets Merlans au Pontife. this Direction. pour the Sauce . and cut the Heads off. Whitings with Muftard Sauce. CKIN them. Whitings. of Soals. 379 See Soals under Quenelles de Merlans. .

put them bit of Butter. cover them a and let them on limmer . and put Part of it good on the Difh you intend for Table . put two glafles white Wine into a Sauce-pan. with fried Parfley.380 The PROFESSED COOK. without any thing elfe . and a good bit of Butter . with all Sorts of fine fwcet Herbs. ou Eperlans aux fines Herbes. then put in the Fennel and Garlick pounded . mix it well together. and fry or broil them gently Serve with melted Butter and Verjuice. Smelts broiled. clofe to each other bake them in the Oven . Matelottes. Pepper and Salt . and ferve under fried Smelts. chopped them Salt. TMTAKE a Sauce with a couple of Sprigs of Fennel. AKE jyj . and add one or two. and one of Garlick. Yolks of Eggs to the Butter . the Table-difh. Eperlans en Sitriout. Eperlans au FenouiL Smelts with Fennel Sauce. put the Smelts upon this. Lemon Smelts Mafked. two Cloves. warm it together. or dry. or : off the Gills. and fmall bits of Butter. Smelts Matlot. or with fine Herbs. and ferve with a Sauce an Vin dc a Fifh Forced-meat : Champagney or a clear relifhing Cullis Sauce. dip the Smelts in it. Pepper. which fcald together a moment in of boiling Water . boil thefe together a little while . '"PRIM fvveet good Herbs. chopped give them a few turns a Squeeze. with a few Spoonfuls of Cullis. or a relifhing Sauce in a boat . in this. and the remainder of the Farce over them fmgly in their own Form. then take them out. with Bread Crumbs upon the Farce. flrew Bread Crumbs over. la Saint e Eperlans a Menfkoult. and a glafs of Wine . and into a Stevy-pan with a waih them clean . one fpoonful of Oil.

Mackarel. put two or three of Veal. then add half a Pint of white Wine. or till the Liquid is quite Veduced then drain the Oil. and fome of th Parfley. with all the Seafonput the Mackerels to boil in this. Maitre d'Hofel Kitchen. (it is . r^UT part of the Heads and Tails off. mixed with Butter . alfo with Caper and Anchovy Sauce. and with the Point of a or Knife. . Of Mackerels. or burnt Butter. Shallots. and a flices Herbs chopped the Fifh. 381 iimmer on a flow Fire untikthty are near catching at Bottom. with Pepper and Salt. and ferve with Sauce^dcb&e. See Sauce Articles. with a few Drops of Vinegar . Du Miiquereaux a la Maquereaux. and fkim it very well . and fplit them as the former . (the Clerk of the /"''LEAN them by the very eafy to come at) the Bone. and broil them (lowly .) Gills . fine chopped little Bafil . any thing elie. Maquereaux aux fines Herbes. Pepper and Salt. green Shallots. . put this in the Belly. mg or three fpoonfuls of good Cullis. fift the Sauce. add two . you will find that they are done enough when the Flefh Serve with a good Lemou looks white to the Bone fplit : Squeeze. and fome Broth . and ferve upon . and make a them along the Back to little Stuffing with chopped Parfley. let them foak a while. marinate them about an Hour in melted Butter. into a Stew-pan .PROFESSED COOK. boil till the Veal is almoft done . and one of Ham. with fweet Herbs. boil thefe a moment. take out a fmall Gut which you will find in the middle of the Belly-part .

. then boil the Fifh therein. fimmer this together to it . one Shallot chopped very fine. half a clove of Garlick. and ferVe with a Sauce made of Butter. Flemilh fafhion. wa'rm it without boiling. other you think proper. fome' Broth. . a Sauce with two fpoonfuls of Broth. Fricandeaux of Mackerels. then put the Fifh fimmer on a flow fire. with a few flices of Veal. two fpoon-' fuls of good Oil. and the Juice of ha-lf a Lemon . Mackerels in their own Sauce. a little of the boiling Liquid. Mackerels. Pepper.382 The PROFESSED COOK. when ready. half Broth and half white Wine . chopped Pariley. You may Maqntreaux au Court Bouillon. and a Lernon Squeeze. Pepper and Salt . CKIN the Veal is almoft done . a good of Butter. a little Flour. flices of Onions. or any manner. Italian fafhion. one flice of Ham. Mackerels. bit : A/TAKE 1 Maquereaux en Fricandeaux. and lard it as a Fricandeau . Maqwreaux a FItalienne. j| Maquereaux a la Flamande. boil thefe together about half an hour . CTUFF broil this them in the fame in manner as a la Maitre d' Hotel. and them : flowly. fweet Herbs. wrap them paper well buttered. bailing now and then with melted " Butter alfo roaft them. TV/fAKE weak it with half a pint of white Wine. and add a few whole When Mufhrooms. Serve this Sauce with broiled ftirring it continually Mackerels. and a faggot of fweet Herbs till let it : done. Salt. one fide. being prepared after and ferve with Verjuice Sauce. fome fcalded chopped Fennel. prepare a flight Braze. bits of Roots.

CPLIT each Mackerel in two. and ferve with fried Parfley. 383 the Braze. Shallots. ajid dip them in Wine Batter . Mackerels with Nivernoife Sauce.The fift PROFESSED COOK. fqueeze a Seville Orange two over them. put fome of the then lay on the Fillets^ with more Seafoning upon it Seafoning over them. Pepper and Salt . then wipe them dry. T)OIL them Bouillon. and marinate them about half an hour with the Juice of a Lemon. reduce it to a good confidence. and boil them a moment in white Wine Prepare fome Filets de Fillets : chopped Parfley. cut out the Bones a$ clean as poffible. Maquereaux frits. Fried Mackerels. Salt. Maquereaux au Jus d'Qrange. and add two fpoonfuls of good Cullis . of Mackerels. rub the bottom of the Difh intended for theTable with Butter. wrap them in Vine- QHOP '* leaves . with Truffle Sauce. Mackerels broiled in Paper Cafes. in the fame manner as thofe au Court and ferve with Sauce d la Nivernoife. Maquereaux a la Nivernoi/e. green Shallots. with proper Seafoning . and a little Nutmeg . make four large Fillets of each. fimmer on a flow fire about a quarter of an . mix with Butter. two or three Truffles very fine. CaiJJes de Maquereaux aux Trufes. Sec Sauces. and. glaze the larded fide . Pepper and Salt . or more. with Parfley. fluff the Mackerel therewith. each Mackerel into eight fillets. reduce part of it to a Caramel to done. fine hour or : When ready to ferve. Mufhrooms. fry crifp. Pepper. with Orange Sauce. and ferve under the Fifh. add a bit of Butter to the remainder.

put them in Paper well Cafes. The pickled Herrings. firft the frefh. (the Dutch are the beft) . Mackerels one or two Mackerels. and ferve the Craw-fifh Culiis upon the Fifh. a Craw-fifh Culiis. and chop the tails to mix with chopped Parfley. with a flice of Bacon. chopped Parfley. fluff the Fifh with it. wrap them in buttered Paper. Mufhrooms. placing one double iheet of paper. with Butter. and the Flefh very white. Pepper. pour the Fat out. buttered. they ought to be very frefh. Shallots. take off the Bacon. and ferve all together with the Sauce an.3 4 The PROFESSED COOK. under the Cafes . each into three pieces . and Salt . wrap up each bit in Vine-leaves. firm. tfrew Bread Crumbs over the whole . Salt. and broil as the former When done. Pepper. Maquereaux aux EcreviJJes. meaning Wine mixed with : /^UT the Sauce. and pour the remainder of the Seaibning into it. X\7E have three forts which are the befl . broil them on a gentle fire. TV/TAKE : 4 Maquereaux en Callles. commonly called . and ferve with a good Lemon Squeeze. take off the Paper. Shallots. and the dried. and fome of the Seafoning . as Quails. Of Herrings and Pilchards. Des Harengs ? Sardines. give them a few turns on the fire. and tarn them feveral times while broil- leaves and thin flices ing : When done. if any. Vln tk Champagne. bake them in the Oven When almoft done. and Butter . dipped in Oil. put it back to take Colour . of Herrings . lay them feparately on a Baking Dim. of Bacon . Mackerels with Craw Fifh Sauce.

The called PROFESSED COOK. well waflied. and roll them in Bread Crumbs to broil: Serve upon a Sauce made of melted Butter. bits of Roots. when they are almolt done. and a little Broth. See Maquereaux frit. bailing with the Marinade Serve with Sauce Ravigotte. then put the Herrings to boil therein . ffarengs frais d la Sainte Menehoult. all forts fome Milk. broiled. take them out. gutted. Butter. Frelh Herrings with Caper-fauce. and Pilchard refembles much very good when perfectly frefli. boil thefe about half an hour. or with the laft mentioned Sauce. dip the Herrings therein. the Anchovy. with melted Butter. per. ffarengs frais Sauce au Capers. and dried Melt fome Butter. when 'J'HEY with mult be fcaled. a few Drops of Vinegar. a little Flour. with Pepand a Fennel then broil them few of . Flour. mix the Muftard therein according to difcretion. Pepper and Salt in it . with chopped Parfley. a Cloth. ready / the ferve. or Sauce au Pauvre ffomme. Shallots. C c roll . Harengs frais au FenouiL Frelh Herrings with Fennel-fauce. balling with the Marinade : Serve with ATE Caper-fauce. J^J broil them. a little JL/TAKE a faint Menehoult of chopped fweet Herbs. ffarengs frais marines. ffarengs frais a la Moutarde* Frelh Herrings. dip the Herrings in it. ARIN them in Oil and Sprigs of fweet Herbs . fprigs as the former. and fkim the Fat off the Liquor . Salt. flices of Onions. O them about half an hour in melted ^i and marinate Frelh Herrings. : CPU'T them at the Back to the Bone. The is 38- red Herrings. Pepper and Salt . Muftard-fauce.

get . A/TAKE a Roux with Butter and Flour. fcalded.386 roll he PROFESSED COOK. add fome Broth and white Wine. en Matetotte.fnes Herbes. cut off the Heads and Tails. . moment . Pilchards broiled. Hare-rigs frais Matelot of frefh Herrings. and a few Mufhrooms about half an Hour Cut off' the Heads and Tails of the Herrings. : Sardines grilles. Harengs fors &? fales a la Saint e GCALE Menekoult. add a chopped Anchovy. Dried and pickled Herrings broiled. and ferve with the fame Sauces. obferving. in a boat. with a faggot of all fort of fweet Herbs. and when ready to ferve. them firft in Water. Serve Sec Mackerels. When they are well foaked. and broil a with Sauce Remoulade. Ikin them. The Dutch often eat them with ftewed greens . marinate them as the Herrings. Rov. they may be drefled in all the different Ways of frefh Herrings. and whole fmall Capers . them in Bread Crumbs. garnilh the Dilh round with fried Bread. adding Pepper and Salt . Squeeze COAK a. Lemon over them when ready to ferve. drefll'd in different manners. and put them to boil in this Sauce. and broil after the fame manner as the frefh ones under this Denomination. Hdrengsfrah aux. then in Milk . one dozen of -fmall boil thefe Onions. and the French with Eggs. reduce the Sauce. when of a fine brown. and gut them without walhing. boil on a fmart Fire. that they do not require fo long a time. broil them.

upon a wooden Block . 1 to different Sauces. yet is apt to be tough. the with reft. . the barrelled .. they fine white colour. with Caper Sauce. and the Merlucbe is the dried. ftir it fpoonfuls of good Oil. Vinegar. Cream fuffkient to make a good Liaifon . Dried Cod. the fame Fifh. or Stock Fifh. Du Of 1 CabU'iot. 387 Roaches. or any and fancy. with Oil. and break it in fleaks Make a Sauce with Butter and Flour. fraicbe. take it out. and may be dreffed in all the different Ways of Tenches. C c 2 . changing both two or three times . other according to Ravigotte. and add it DEAT well firft : pounded. as Sallad. or Afpic-Sauce. that the wards foakcd Cod three are : HTHESE prepared The Cablliot : 1 which is brought from Newfoundhave allb fome from Holland. alib with Cruft. "THIS is but an indifferent Fifh it may kelp where there is a fcarcity of other kinds. drain it. till the Oil is well incorporated and ferve quite hot. The Cavery billot is the large Cod . Frcfh. Cod. only differently is the frelh Cod . foak it in Water. j with a wooden Billet. which is of a . It alfo eats very well cold. is bed they have land that Merluche a differentes Sauces.T/je PROFESSED COOK. conftantly. about twenty-four Hours. and chopped fweet Herbs. de la Monte. et Merlucbe. and boil it in Water until you find it grow tender . without boiling .tafte put the add one or two . Barrel). . all and Dried Cod. Merlucbe to warm in it. Rot/get aux Capres. the Monte. they alfo call the Codling Morue fmall viz. This may be ferved in a Puff Pafte and then it is called Pate de Merlucbe . and a Lemon Squeeze . one Clove of Garlick fweet Herbs chopped very fine. and afterthe French Author fays. then wafh it in feveral Waters to get the A/hes out. with green Woodafhcs.

with fweet Herbs. Cod. add about a pint of Cream according Mumrooms. into fix or eight pieces. and hard chop- ped' Eggs. Morue a Barrelled Cod in the Mendicant Friars manner. aux fines Herbes. Lemon Juice. Nutmeg. or a few Drops melted. a good bit of Butter into a Stew or Sauce Pan. fome of the Sauce upon it. Cod's Head. cover it with Bread Crumbs and add fmall of Butter.388 fhe PROFESSED COOK. and Nutmeg . pUT with two Cloves of Garlick ftuck each with a Clove. and ferve either in large bits or it COAK according to . then drain it. the more foaking it requires boil in abundance of plain Water. with Butter. it will require but a and over bits fliort Time. chopped Spice fweet Herbs. a glafs of Salt. drain them. and trim off the Beards pan with a good white Wine. fry thefe a moment. la Capucinc . add a Couple of pounded Anchovies to the Oyfters. clofe to each other . and . bake it in the Oven . put the Liquid into a Saucebit of Butter rolled in Flour. reduce it to the confidence of a good Llaifon . Oyfler Sauce. Codling. Morue ou Merluche a Barrelled. Pepper. "in fleaks. or Dried la Flamande. Flemifh Fafhion. together. both under it . it it as clean Butter. Morue fraiche. and all forts of fweet Herbs chopped . : judgment the older it is. then lay it on the Table Dim with all the Marinade. CCAIJD the Oyfters in their . own Liquor. and warm together without boiling Serve this with a Cod's Head plain boiled and well drained. bone ^UTa Codling in melted and marinate as poflible. and : the Remainder in a boat. dc Cabiliot Hare aux Huitres.

: Sauce Articles. with Sprigs of fweet Herbs. hot burnt Butter to pour upon it. et when you Morue Merluche a la Jardiniere. and the Juice it ftir in the Sauce and fame the warm it upon Dim. Carrots. pUT of a Lemon .PROFESSED COOK. with Pepper and Salt . and boiled Morue or Merlucke in fleaks . Pepper. add Mufhrooms. This den-fluff. to what ihape you pleafe. with a good bit of Butter. Nutmeg. fry wit. B. you ferve it. then drain it. when ready to ferve. put theMorw into it with a bit of Butter. Vinegar. Gar- Morue a la Maitre X Hotel. and Parfley-roots. and then it 389 ing to the quantity of Fifh. with a good bit of Batter. add a little Cream and Muftard. juft as ready boiled Morue upon ferve. boil it a quarter of an Hour. and ferve diredtly : You may only alfo Anchovies. and whole Pepper . and a a moment to little make fcalded chopped Parfley . boil them in Broth. then drain. lift it in a Sieve . Cod with burnt Butter. Cod and Muftard Sauce. See of a good Colour . and coarfe Pepper . is and fo are called a la Jardiniere from being dreffed with all others under the feme Name. . and Serve with Muftard Sauce. i t>OIL it to three Parts. /^UT N. Parfneps. Morue au Beurre Barrelled noir. then put them into a Stew-pan. Herbs. chopped Girkins and the Girkins and Anchovies to be added are juft ready to ferve. the Difli you intend to chopped fweet See Mackerels ditto. with a XX/ARM ' you intend for Table. and ferve quite it in the Dim C c i fned . and put it to ** marinate in Oil and Lemon Juice. fimmcr a Liaifon. and dip it in fry Whites of Eggs beaten up roll it in Flour. fome little Broth. Morue d Barrelled la Moutarde.

Morue aux Verjv. it is certainly an eafy : Experiment. Anchovy. Rale an Ecurre noir. put the Morue in Fleaks to warm in it. put in the Liver to boil alfo When done. feafoning Salt . and fweet Herbs . I3OIL and as the preceding. with Parfley to it Frying-pan hot : Serve quite upon the Fifh. with a little Vinegar. which I take to be what are called Maids in England. French reckon the Thornback Scate the bell they have the fmooth. add Vinegar Rate . . until it it it with Pepper quite black. or Sauce p*ACH different fort is : Achee. and la Rale Ange. that in Sea-ports where it is to be had quite frelh. Of Scate. Slices of Onions. ferve the Fifh and the Liver upon it. fried Parfley. warm. which makes it eat tenderer Be this as it may. and put them a moment into a Sauce made of Butter and Cream .' 3 90 The PROFESSED COOK. fry fome Butter. Scate with burnt Butter. that this . Ravigotte. as they certainly fpoil the Whitenefs of the Fi(h if boiled together. it is better to boil all Fifli Livers apart. Scate to different Sauces. when it is half done.s <k Grains: fcald Verjuice Grapes. Gut and wafh it well. without boiling. Capers. prepared in the fame manner. Obferv- *"pHE . which they call Turbole^ from its likenefs to the Turbot. Rale a dljferentes Sauces. boil it in Water. at dif- is and ftill in the cretion. boiled Morue . they put a piece of broken Glafs Bottle into the Water with the Frfli to boil. Nothwithftanding this Direftion of the Liver with boiling the other Part of the Filh. Sauces. Obferve. the Author fays. with the following viz. is done with ready it is Morut a Id Creme this it is the Bechamel Sauce. only to put the Fifli in to De -la Rale. N. ing that Scate moflly eats tough when dreffed very frefh. B.

when Rale en Matelote au Parmefan. with Onions and bits of fried Bread between each . or in a boat. Taragon. Broiled Scate. put a as directed for broiling. and two Cloves it to fry: Serve dry. Matlot of Scate and Parmefan Cheefe. and a fpoona . Capers. proper in a boat. Water ferve upon plain Herbs are done fufficiently. dices of Onions/ bits of then drain it well. and boil them and Butter. when done. it into Pieces of put it to marinate about what bignefs you think proper. lay the pieces of Scate upon thcfe. pREPARE in Milk . coarfe Pepand Salt . Salt. JLTAKE per the ful of Sauce with chopped Parfley. Anchovies. boiled Scate. one Clove of Garlick. Vinegar. you Cheefe over it . Friars fo called. Flour.The PROFESSED COOK. adding a good quanthis Ragout into the DHh tity of Butter. roll them in Bread Crumbs. Rale mannee. Rale am fnes Herbes a la Jacoblne. or Sauce Remouladt'. two or three Hours in a Milk-warm Brine made of Butter. with all forts of fweet Herbs chopped. Rale grilUe. boil thefe in Butter. all forts of fwect Herbs coarfely chopped. the pieces as the former. a little Bafil. and broil of a good 'Colour: Serve with Muftard. pREPARE the fame it Seafoning Onions. with a very thick Sauce. or with what Sauce you think . and boil it in : Make a Ragout of whole C c 4 fpoonful . Pepper. under the Fidi. and proper Seafoning . and dour Roots. Shallots. Scate marinated. put fome of a little rafped Parmefan and for intend Table. Water. dip the pieces in melted Butter.

N. and ftrew Bread Crumbs and Parmefan over all . and boiled a moment with two glaffes of white Wine. and two Yolks of Eggs . NevertheJefs I am afraid that many People will blame my prolixity in giving fo many different Directions under this Head. ceipts. and I believe. and thefe all ferved with much the fame Sauces. or give it Colour with a Salamander.392 The PROFESSED COOK. Salt and Nutmeg . . and the Fifh being : plain boiled. which are not found upon the Englifh Coaft . for tranflating fo many of thefe Required. the Scate as directed for marinating. and ferve it upon the Fifh Rale a la Burgogne is done after the fame manner. Yet it muft be remembered that this Book was compiled upon the Principles of Cooking in Paris. and are obliged to drefs it in many different Ways. Pepper. for it is in Fifh as in Fowls. one or two fpoonfuls of Cullis. and then fry it : Make a Sauce with a bit of the Liver bruifed. and a Number of Difhes are reMy greateft Motive. pour it over the Filh. there are few Books containing fuch a Number of Receipts of every Kind that are not more abundant in Superfluities. on account of the multiplicity of their Faft-Days. they are not all void of Merit . add a good bit of Butter^ make a Liaifon. only ufing red Wine inftead of white. fpoonful of Muftard into the Remainder of the Sauce. when no Meat is ufed. Scate with white Wine Sauce. every Country having fome particular forts which others want. and broiling. where they have not Sea Fifh fo frefh. put it a moment into the Oven. was rather to give Information than Improvement . befides boiling. B. pREPARE green Shallots. chopped Parfley. however. Rale au Fin de Champagne. as few other Methods are adopted in England. I have patted over feveral Kinds of Fifties. frying. mix all well together.

Salt and warm Water. is made firmer. it is baked. Ufe it to folding it in three or four Folds each Time. according to thebignefs of the Pie you intend. In Winter foften the Butter. N. Rich Puff-pafte. but to keep the Infide properly. fome Salt. in Summer. OF PASTRY. by fqueezing it in your Hands . and cold Water for raifed Cruft pASTE Flour and lefs' to work it. in thin is when the Cruft breaks fhort Leaves or Scales. or to keep long. Puff-pafte. put Salt. ice it. and work it with a Rolling-pin feveral times.The PROFESS ED COOK. and cold Water only fufficient HpO to . The Meaning of Feui/letee. Pate brijec. or two Eggs . Salt. one Pound of Flour. This Cruft is not propofed for eating. Put Butter according to judgment. nefs of Pate feuilktee a Rich Puff-pafte with Oil. by ufing moreButter. to make it very rich. a hole being made in the Middle of it upon the Table. B. Ufe about a Pound of fine Flour. one Egg. 39? DE LA PATISSERIE. and one VJIX fome fine Flour with cold Water. a little Butter. or fmall Cakes. it is done with warm Water : Let it reft fome time. occafioned by the RichI'Huile. then raife it upon Paper for Puffa Pound of Butter to a quarter of pafte. make the Pafte with common Flour. Pate feuilletee. a common Cruft to fend abroad. after it. any kind of Pies. the Pafte ought to be as foft as the Butter it is made with. half a fpoon-ful of Oil.

into fmall Dices and melt it paration for any forts of Pafte. work Pate a hi Graijje de Bxuf. very thin with the Rollingpin. with fine Flour. Beer much Flour as Sugar. : CUT fomc Becf-fuet . as this Pafte muft be kept firm. take it out. Salt. according to Direction for Pafte . Water fift it in a Sieve into fome frefh Water . Pafte with Beef-fuet. Pafte for Crokants. with fome Orange- flower Water. to hinder it from flicking to the table.) Vf AKE the pound give it Water. pretty firm reft a mix it while . . a little Oil. or Batter. or Hog's Lard. or roller. until a little putting it is come to the confiftencc of Butter ufe this Prewith a little . put a quarter of a of Butter to the fame quantity of Pafte. and finifh it as the former. or as the former. Pafte not fo rich (dcml. and Whites of Eggs .394 to keep let it it The PROFESSED COOK. ftrew a little Flour under. about the bignefs of a nutmeg at once. beat up . but to drop out of the Spoon. and work it with your Hands to prefs the Water out pound it in a Mortar. it muft not be very thick. nor very thin. . Fry in Oil. and rub into it as much Oil as it will take. either raifed Cruft. Qdtt Croquantc. as pREPARE or white it Friture-Pafte. when it is cold. Pate a Bargnefs. do not put in too many. Pate a Demi-feitllletage. as all firft a Puff Pafte with cold others. and five or fix turns with the Rolling-pin. . and a few Whites of Eggs. Pate . half. Wine. then it with the hands. now and then Oil to it.

it. put all the pieces one upon another. Pott . of Water. and an Egg. mix Eggs one by one. a pound of Butter. . until it is come to the confidence of a Paflc Feuilletee. and let it cool . and flicks to the Fingers. cut it with a knife. as Queen TT is that done you / after the fame manner the laft. A/TAKE a hole in the middle of it. Pate a la Reine. and rub each leaf with melted Hog's Lard . Pate a VEfpagnole. Pafte. Spanilh fafhion. until it quits the gOIL half a pint of Water moment. mix it with warm Water. pretty thick . make it pretty firm. and let it reft cut it in feveral pieces. a little fine Lemon and a little Salt . roll them together. them with the above Liquid put Flour enough t firm. Peel. . . tutu and ftir it continually on the fire. . a quarter of a Pan in then take it off.*Tbe PROFESSED COOK. Pate a la 395 Royale. except it are to ufe tafle. mix them. take work and Sugar as Flour. fome fine fry rafped Lemon . to bake or MELT 11 keep it a little Butter in a glafs any thing in. Pafte. with a little Sugar. Pate a Canelkn. to put to what ufe you pleafe. Cream inftead of Water will have a richer but will not be fo light.much Powder halt us Peel. roll each as thin as poffible. by degrees. the Flour. rafped put Flour to it to mix it and well. and while it is warm. A particular Pafte. frcfh put Salt to and half Butter and half Hog's Lard . Royal Paftc.

any Second-courfe Pate au Fromage. Pate au Ris. (both Yolks and . one Egg. as pound of Flour. with three Eggs. according to the quantity of Cheefe. for any forts of Cakes. as all other Pafte. TjPON of a and this Butter. Cheefe Pafte. put a quarter of a pound Water and Salt. a little Salt. about half a pound of Flour. Sugar Pafte. The Cheefe thus ufed muft be underftood as a ready-made Cheefe. Pafte with Craw-fifli Butter. let it reft Have fome Rice boiled very tender in good rich Broth . This may be put to the fame ufe as the former. and a little Water . Flour with a couple of Eggs. three or four Eggs. a little Salt. and a little Butter. and the confiftence you would have the Pafte. : \X/"ORK fome Pate. as hereafter directed. a of Sugar.. until it is It will fervc properly mixed. pound it in a Mortar. pound of Flour. Rice Pafle. Pate au Sucre. au Beurre d'EcreviJ/es. and This Pafte may ferve for one Egg. Whites) and fome good Cream you muft judge of the quantity of Flour. A/fAKE little a Pafte with a Cream Cheefe and Flour. a Butter. Pate a la Duchejfc. with the ready prepared Pafte. when it is cold.396 *fbe PROFESSED COOK. The Duchefs's Pafte. a little work it as all other Pafte. Difh. a quarter of a pound of Sugar. Water. take a quarter of a pound much Butter. and as much good Spanilh fweet Wine as is ne* This Pafte may ceflary to keep the Pafte pretty firm ferve T17ORK .

and the You may Pafle neither flicks to the Pan nor fingers). roll it up. quarters of a Pound of Butter. one quarter of a Pound. or Sugar. and put the Leaven in fmall quantities all over it . (putting in the Sugar only as it mixes therewith. Almond Pafte. Pate d'Amande. froughted. as all other Pafte. and peel fweet Almonds. put Flatten it with Very little heat will dry it. fried. keep it in a cool Place. ferve for a 397 number of Second-courfe Difhes. and one dozen work this well together. till the whole quantity is performed by degrees. about an Hour. . the Pafte into cut the Shoudies. with two thirds of Sugar to one of Almonds . and keep it in a warm Place. '"PHIS mufl be calculated according to the quantity of Shoudies wanted. add a little Whites of Eggs now and then. to hinder them from oiling . and wrap it in a Linen-cloth. three of Eggs. you propofe making hot Water for a few pieces . make a Hole in the Middle. being ufed with any forts of Cream. ACCORDING fcald to the quantity of Pafte wanted. if too hard. then put the Flour on the Paftry-table. a few drops of the fame Wine as above. and frefh Yeaft . pound them in a Mortar. and fo on. with a few bitter ones amongfl them . or before the Fire. and add about half an Ounce of Salt. then put them on a middling fire. the Rolling-pin. From one Pound and a half of Flour. it to or turn it to what ufe you any forts of pleafe. or Sweet-meats. with a little Flour ftrewed all about it When till the next Day.PROFESSED COOK. viz. and if too foft^add a little Flour and Sugar . pat it a little with the Hands. or rather lefs . feparate one fixth. Shoudy Pafte. knead this well together. mix this Pafte very well together. or baked. lhape. to make a Leaven with warm Water. Pate a Ecbaudee. . throw them into Minutes.

with a little Butter. then add the firft Prea ipoonful of Yeaft. Flour. are done after the fame manner. Pate de Flan. this is commonly . with half an Ounce. This Pafte alib proper for thin I* on Wafers. Moulds called Flans and Darioles rub the Moulds with a little Butter. : Minutes. and the Cream is covered over with fome of the Pafte : the Darkles are fmaller Moulds. ATAKE baked in Pafte proper for large and fmall Cuftards. well . Salt. and in it the Cuftard-cream : The Flans are the largeft. roll it up. only you do not cover the Cream. and thofe an Beurre. with about eight Eggs.398 The PROFESSED COOK. and not too hard. take them out as they rife ro the furface. but let it as . half a Pound of Butter. work it well together. and put them into frelh Water a moment . Salt. they may be made very good in an hour's time. or ufing the hot Water. and wrap it in a let is it reft four or five hours before ufing. Thofe called Ethaudfa an Sel. you put no Eggs. & tie ce que vent. and fome Salt . Tj"ROM a quarter of a Pound of Flour. Dariole. or aand a little warm Water keep Place about half an Hour. without keeping it from one day to another. This may be done (if in a hurry). : A bout it in Cake twifted like a Turk's Cap. without boiling . the Pafte pretty hard. thefe are prepared as the rife iirft. then mix the remainder of the Flour. take one third Part to make a Leaven. Indeed they will be lighter according to the firft direction. but if the dough is well raifed. then the Pafte. and the Pafte prepared. and to thofe av. and knead them together very Cloth . : a warm paration. Bci>rre. then drain them very well. (viz. and warm Water .) you put no Butter . except to thofe au Set. wrapped in a Cloth . Pate a Brioche. and put them into a midThey require but a very fhort time to be dling Oven done. as foon as the Ferment is raifed.

fimmer it about four or five hours. all forts of fwcet Herbs. bafte it with Eggs beat up. and a Dutch Oven require bu$ a very Ihort time to bake. Raife a good until it is quite tender. which you glaze with a moment and ftrew powdered Sugar over. Flemiih Pafte. Pate d la Flamande. with half a quarter of a pound of Butter . 399 will. Pate de Eccuf. PIES. and add fuch Sauce or Ragout as you think proper If it is to be fcrvcd cold. then let it cool Pafte. is the bed for them. OF r>EEF Pies are made of any Part. by holding it over while very hot. properly feafoned with all forts of Spices. : : fecon-ri . Salamander. and a little of the add a good bit Braze-liquid without being fkimmed the cover of Butter to nouriih it well . for the finely chopped : . and a glafs or two of Brandy . Beef Pie. whole Onions. and thicken it as Pate Rojale . DE PATE. or make a Pie with Puff Paftc . add Flour to it.The as it PROFESSED COOK. and fvvecr : Herbs braze it with flices of Lard. but work it with the OOIL Rolling-pin as all other Pafte . flatten it to the thickncfs of half a crown. and put it into a middling-heated Oven If it is to be ferved hot. a good quantity of Butter. put no Eggs to it. and lard it through and through with large Lardons. a . They . put the Beef into it with theilices of Lard upon it. Pie. large faggot of Roots. half a pint of Milk. garnifh it with bits of Pafte cut according to Fancy. fry for a it. and moft generally ufed bone it thoroughly. cut it to what form you pleafe with a Pafte-cutter. take out the Lard. but the Rump is the belt. fkim oft" the Fat very clean.

fweet Herbs. bake it in a foakingOven about five or fix hours. Mutton Pie mixed. put a glafs of Brandy cool thoroughly before ufing. Piflachio-nuts. fcrapecl Lard. of Lard under of Butter . de Lievre. and chop it with other Sorts of Meat. only that this is done in Pafte. place a and over the Meat with a in regard to few thin flices good quantity form and garnilh- ing. and lard the Legs and Shoulders in the fame manner as the Veal. as the Flavour of Spices and other Seafonings are ftronger while warm. and for that reafon called a Pie.400 Ihe PROFESSED COOK. part of a Leg of Mutton. chopped Ham. Sucking Pig thoroughly. it is Pate de Mouton mele. put it in a raifed Crurt Pie. finifh the Pie in a railed Pic. and two glafles of Brandy. cut a Fillet of Veal. with a A Sucking of Spices and f\veet Herbs finely chopped . Pate de Cocbon ds Lait. ought to be more feaibncd than for eating hot. chopped Truffles. old Partridges. feafon it again over and under. when k. Hours to . Obferve that all Pius defigaed to beferved cold. add a quarter or half a Pound of Beef Suet. T>ONE all forts Pig Pie. A CCORDING before you put to the bignefs of the Pie intended. an old Rabbit. put it . fuch as Hare. Fillet of Veal. four or five hard Yolks of Eggs. fecond Courfe. or any kind of Meat as is moft convenient . all forts of Spices. Pate de Veau* Veal Pie. according to fancy. and let it be cold before This is in much the fame nature as the Gateau ufing. let it cool as it comes out of the Oven. let it and bake it three or four almoft done. or you may even add fome melted Butter and frefti Hog's Lafd. and lard it after the fame manit ner as directed for Beef. bits of frelh Pork.

put a good it about an hour . is to it let it cool before if ufmg But fkim it very clean. a pound of Hog's Lard. Venifon Pie.PROFESSED COOK. put a glafs of Brandy to it . well mixed with Butter.directed for Beef. garniih the Pie with cut Pafle as fancy bake it about three or four hours When almofl done. Haunch. and : it is Pale de Jambon. braze it to three parts done . then let it cool. a large faggot of all forts of fvveet Herbs. leads you. whole Pepper. without Salt. and the faggot . and the fame Seafoning under and over as you ufed for the larding. with all the Braze. about feven or eight hours . or Pafly. and Roots of every kind . about half and half. let it be quite cold before ufing. Ham in Pie. viz. and put it into a good thick raifed Pafte. it 401 fome of into raifcd Cruft Pie of its own length. or TJSE of wild Boars or Marcaffins. a pound of Butter. if freih. but take particular care to cut off all rufly trimming. till fat or lean. and icrve with a good rclifliing Cul: T>ONE the Ham thoroughly. at leaft from one day to another. Pate de Venatfon. < lis-iauce. fomc looking Fleih . though ufed hot. foak it according to judgment. All thefe kind of Meat muft be high of Spices for hot. and bake be ferved hot. D d . lard it as. large glafs of Brandy to it. young Boars or Kids . you come quite to the wholeyellow. except the flices of Beef. then braze it upon flices of Beef. and more fo for cold . or the Neck of Bucks or Does. but as moft of thefe Pies are kept cold. if an old Ham. and tafte muft regulate the Seathe judgment foning. and trim it properly. alfo fome pounded icraped Bacon. cover it over with flices of Bacon. a pound of pounded Bacon.

a Town famous for Pies. and cover it over with dices of Lard. in Picardy. and cover the Ducks in it. into the bottom of the Pie. or only cut out the Breaft-bone . (viz. en Pate fine. and let it reft for two hours before Trufs a couple of ufing fine Ducks as for boiling. Pies of all & autres Volallles. and Coriander Make a pretty thick railed Pic. Amiens . Pate de Poulardes.402 The PROFESSED COOK. pound of Flour. Dindons. in a then let : . Patf . and fome Butter. Bafil. Pate d' Amiens. and bake it as 'TpHEY : all other Pies. rich Jelly-broth) with. it cool fome time Mix three or four fpoonfuls of Reftaurant. and bake it about three hours charcoal fire. a little Nutmeg. and a good deal of good Butter . and wild Fowls. are ail done after the fame manner. ftuff it with a good Saty'icon. and when the Pic is about half cold. Cloves. large Fowl or Turkey . Cinnamon. to difperfe it properly in every part. and one fpoonful of good Brandy boil thefe a Moment together. lhaking it well. finifh the Pie. Pie. alfo feafoned in the fame manner. finge them very well on a TV/TAKE a Pafte with about half a pound of : in and lard them with larding Bacon rolled Salt. with dices of Lard. pour it therein. kinds of Poultry. a quarter of a pound of Butter. to feed the principal Meat lay it upon this. not to take too much colour . Powder of Laurel. and warm Water. Thyme. bone it. or drefs it without any Stuffing. Salt. Pepper and : middling Oven. but the fame Seasoning as all other frefh Meat. put Slices of Veal. obfervA ing the age and bignefs of the different kinds. with fine Pafte. a Butter.

broth into it. if for hot. the Bones with a little Broth and Gravy fat and flew . add a little Brandy. 403 Amiens Pie. when it is almoft baked enough. and ferve with a rich put upon fome relifhing Sauce . as the French call brown Bread Pain bis. This meant for a cold Dilh. cover the Ducks therein with flices of Lard. and add a little is Brandy. takers Livers as Partridges. then finifh the baking. to braze the Ducks to about half. and lard them with many Truffles and foaked Anchovies . and chopped. make a common raifed Pie. this laft Pafle. well feafoned. and finifh as all others : When done.The PROFESSED COOK. fcraped whole few a fluff the Partridges with this laft. and finifh the Pie When half baked. fkim it well. before it is quite Pate a la Choifi. make a little Farce of their Livers. Dd 2 . with proper pKEPARE : Seafoning. and feafon the Ducks in the fame manner as the former . put cold. in common Pafle. with fcraped Lard. flices of Fillet of then them into the Pie. good Jelly- From the Title. It is very proper alfo. bis means brown. Pepper. and and flices of Lard over aH . which mix with Salt Lard. and proper Seafoning . fome good Butter. and let it cool. if for cold. flatten the Breaftbone. pound the Bones. before they are put into the Pie : they will In regard to the appellation of always be tenderer. and put into it Hog's Lard and Butter . and parboil them in Butter about half an hour. Partridge Pie. *T*RUSS the Partridges with the legs inwards . in both thefe Pies. Pate d'Amiens en Pate blfe. fweet Herbs. Truffles. bake it as ufual. DONE as many Partridges as convenient. Truffles. Veal. and the Partridge-livers fift the Liquor. Pate de Perdrix.

Recajjes^ BecuJJines.The fame may be done with any other fmall Birds. and fweet mix Larks. fcraped Lard. Quails. Callles. with Butter and fcraped Lard of . Farce with Partridge Livers. rolled in mixed Spices . or Snipes.. then lay the Birds into the Pie. with the Legs inwards. and Ham into the Difh. Pate de (Perigueux).Pie . fit Pigeon Pie. fweet Herbs. per Seafoning. A/TAKE a pounded finifh the Pie according to fancy. put a few flices of Veal Herbs. make a Farce with' their Livers chopfweet with Herbs. and chopped mix it with fcraped Lard and Butter. it flices over with cover together . trufs the Partridges. gut them. fmifh in the fame manner as other Pies. {"^UT them. Woodcocks. and all forts qf fmall Birds. mixed with Butter and proped Quails. and lard them with Lardons. Ortolans. laying fome of it alfo in the bottom of the . Aloud tes. or . and throw away the Gizzards pound the Guts. of Lard. with . a little more Lard Seafoning over all. and lard them. famous for commonly called Perigord Pies.. with whole Truffles betwixt. Herbs chopped. pOR Pigeons. A town in Perigord.404 *Tbe PROFESSED COOK. and bake . &<. a good deal of chopped Truffles. one Laurel-leaf. thofe Pies. finifh as all others. & Pate de Pluvlers. Farce. and ftuff them with it . Pie of Plovers. and Seafoning in moderation . &V. finge them pretty much on a charcoal fire. the Gut with Lard or Butter. Piite de Pigeons. and make a Farce with them. ftuff them with this fweet Truffles . and Livers of Poultry. and . Gutter alone lard the Birds. and a little Biittcr . for eating. with cut Pafte. upon the Farce. ftuff them with forne of this Farce. proper Seafoning. and wrap each Bird in a flice.

pound and makes a for Ragout a Pie. Pate d'Ejlurgeon. and put a fufficient fine Spices. flew the Bones with Broth and Cullis. IN every kind of Game. for Gras. and the fame Seafoning. it of Lincolnshire. which it is reckoned^ of . feafoned and chopped fweet Herbs . The Macreufe is a yHE Macreufe is Water Fowl. finifh as all others. not common in refembles a for larger Bird. and of cold Blood. according to the quantity of Fifh . put fcraped Lard and Butter mixed round the infide of the Pie. for this better Sauce than any other . mix what Farce you put in lard them. finifh as all other Pics. Pic of Hares and Rabbits. I fhall only fpeak of fuch as are mofl in ufe : with Sturgeon for Pa e maigre . wild Fowl Pie* a fmall kind of Ducks. T EAVE it whole. A Pate de Macreufe. a little Pepper and Salt .The bake PROFESSED COOK. if you bone it. England . and llices of Lard upon it . whether it is to be fervcd hot or cold. if even for a . quantity of Butter into the Pie. lard it with Lard. and make a Farce with the Liver chopped. Sturgeon Pie. pIES may be made of all forts of Sea and frefh Water Fifh. 405 it in the Oven about four or five hours : Obfervc the directions already given. it with this Cullis. and finifh as ufual. Truffles. the out London which moftly come to market people call them Shuiiers. Tatt de Llevres ? de Lapins. lard it as ufual. following the fame method in all the different kinds. Pate de Faifand* Pheafant Pie. Lard it with Eel. fcraped Lard or Butter.

covering with Butter at the laft . and fweet Herbs. and then fome of the Fifh. fo continue. cut off the head and tail. feafoned as ufual . mixed with Butter . and over. pounded Anchovies with a pound of pound of chopped Truffles. put a good quantity of Butter into the Pie. it is miffed like a Duck for a Pie. Note. . Pat's are much better than de Soles. with a good deal of Butter upon it. All Pies of this fort fhould be pretty well reliihed with Lemon. and bake it about two hours. or any other kind of Fifties. Soal Pie. and lard it through and through with Anchovies and Truffles. put the Fifh it /~*LEAN into a raifed Pie. Trout Pie (a cold Difli). and the mofl rigid Paptift will cat it . put Butter under. Eels. and when Meagre. either for Gras or Meagre. properly. or more. Salt. and bake it about two hours. that thofe Fifh Pies are equally made with Meat. and finifli as all others. in Lent. feafonedwith Pepper.The of the Fifti-kind PROFESSED COOK. with fome of the fame Seafoning. Pikes. Patt de Trulte. IX Ty/f five or fix Butter. and marinate them about two hours in Lemon Juice then drain' them. with Eel and Anchovies foaked and feafoned with fine Spices and all forts of fweet Herbs finely chopped . (or for any thing elfe) larded with Anchovies. fluff it with chopped Truffles and fweet Herbs. it TARD Dd 3 . take up each Soal in four . lay a good down of the preparation into the Pie. finilh the fie. Pate de Saumon*- Salmon Pie. may be drefled in Pies after the fame manner. or any other Failing-day . half a and a little Powder of Bafil large firft fillets.

and flices of Lard . legs a Farce with the Livers. prepare the Puff-pafte in the Baking-difh . f UT each fide. take out the Lard. CCALD them in boiling Water. and Petit* Path the fame. and finifh it with a good relifhing Cullis Sauce. the Quails as a Chicken for inwards.The PROFESSED COOK. cut the Top off properly. to Tourte of Woodcocks. when baked. and add what Sauce or Ragout you pleafe. is is ^Puff-pafte Cruft Pie called a Pa'e: called a Tourte. and wet it round with Water. and clean them very well . fweet Herbs chop- Woodcock the botped. and pound the inmix with fcraped Lard. fkim the Fat very clean. make boiling. Ailerons. to make the Pafte itick together . chopped fweet Herbs. Tourtes de Becajfes. and proper Seafoning. and proper Seafoning . Cruft Pie. and ftcw them till about three parts done with good Broth Cullis. all forts of fweet Herbs. put this Farce into tom of the Pie. Tourte of Poultry Pinions. for the Firft-courfe. 407 Des Tourtes. a Faggot. a flice of Ham. bake it in a gentle Oven : When it is done. put a border round it as you lhall think proper. with the flices of Lard on the Top . hot or cold. and fmall for Second. put all together into it. chopped or whole Mufhrooms. fcraped Lard. Pates Chauds & Petites Patt/eries. and fome gooci Butter . Tourte aux Cailleteaux. place a few flices of Lard over them. q^RUSS Tourte of young Quails. and the Meat upon it. and a Raifed The following Difhes are moftly to be done in Puff-pafte. lay . cover it with Pafte. Of Paftry for Firft-courfe. into four. with fome Butter. and take out the Lard and Faggot .

fkim the" Fat off very clean. and Sheep's Tongues. cut them into what pieces or lhape you plcafc. /"^UT the Flefh : to Broth and Cullis. and Faggot .408 *Tbe PROFESSED COOK. lard them through and through. upon it. are all . put the Birds into a Stew-pan. and finifh it as ufual. bake it as ufual : When clone. the Meat upon it. & prepared after the fame manner. comb Ragout 'Tourtes de Movton. and rub each piece over with fcraped Lard. '"PHEY make . feafon it as the Pinion Pie. the bottom of the Pie with pounded put the Livers. with a faggot of fweet Herbs. one flice of Ham. and a few of larding Bacon. and four or five large Craw-fifh trimmed . take out theLard. into pieces of what bignefs you think proper. Tourte de Poles gras. Veau> Puff-pafte Pies of Beef. Langues de Boeuf. Serve what Sauce you think proper in it. fcald and peel them very clean. Whatever Tongues you ufe. lay this in the bottom of the Pie . with good Seafoning then let them cool. Veal. Tourte of fat Livers. boil the Bones with *. and ierve a good-tafted Cock'sin it. fry all together about a quarter of an hour. with a faggot of fweet Herbs. with a good bit of Butter. allowing for tendernefs in the baking. or leave them whole. Tourte of Leverets Fillets. Pepper and Salt put a little Butter upon the Pafle. and flices of Lard over all . take out the Lard. properly feafoned. 'Tourte de Fikts de Levrauts. (as before directed in Game-articles) make a good relifhing Sauce. and braze to three parts.Ham. finiih the Pie as ufual When properly baked. one (lice of Ham. and then more Butter. and Faggot. and Butter over. Ham. OARNISH Lard . then intermix them in the Pic . and bake flowly about an hour or more .

HPRUSS them Tourte of young Partridges.'The PROFESSED COOK. the ^ . for fome time. and the reft : Serve a good Sauce in it. Crult . good Seafoning Pigeons. Mulhrooms. Cocks-combs. only made in different is to be ferved hot. as the Tourtes are the different kinds ufed that and not fo high. with Lard. it. CINGE the Pigeons a moment. it Game Make a Farce of the Livers. Seafoning arc i to be of young Meat . Cullis. mixed with Lard or Butter. As fight to thefe Tourtes. It" the Parit. other. Tourte of Rabbits. or any whole they ought to be ftcwcd at the firft N. and hard Yolks of Eggs. chopped Truffles^ or Muihrooms. for Pates. and the Pigeons upon it. and good Seafoning. as the Pigeons. fkim the Fat very clean. and pretty high Seafoning. relifhing 409 make a good finifh as all feafoncd Farce for the bottom of the Pie. . put fome Butter or pounded Lard into the bottom of the Pie. If the Pigeons are pretty old. fat Livers. to 'Tourte de Tourte of Pigeons. and trufs them with. pieces. viz. give them a fry in Butter before you : put them into the Pie. OUT them in hour ing. or Puff-paite Pies. raifed Cruft Pies. and finifh the baking as ulual When done. that. the legs inward . and place it at the bottom of the Pie. Tourte de Perdreaux. and fluff them with a Farce made of their Livers. Tourte de Lapreavx. may appear be a mere Recapitulation of the Pates. by flewing with a little : in boiling Water will tafte more of or if made without a quarter of an fcald- "white pour Wine. and fcald them . except that old Game. or Poultry. pleafe to obferve. fift it. make a Sauce with the Heads and Trimmings of the Rabbits. Truffles or when finifhed Mufhrooms in as ufual. and pour a good relifhing Ragout into made of Sweet-breads. and into the Pie. B. ferve a Ragout oi: tridges are pretty old.

whole Mufhrooms. and Mufhrooms. If you would fcrve it with brown Sauce. and make it into feafoned. take out the Lard. &c. and fcald them in boiling Water fome time . about a dozen of fmall Onions half-boiled. and flices of Lard over all. and the Veal it. [UT the Griftle of a Breait of Veal into middling pieces. Nutmeg. this into the put Pie. already given an explanation of the word Godiveaux. put fome fcraped Lard and Butter into the bottom of the Tourtt. or in the Form of Saufages. Salt. to imprefs the true meaning the more ftrongly on the memory It is made : Have of any of raw Meat. I fhall ftill give a further account of it. finim as all the reft. raw Breafts of forts Poultry. bake it about an hour When done. Ham. or Sauce a la Creme on it. or feveral forts mixed toeither to Huff any large Brazing-pieces. Tourte de Saucijfe accompagnee.PROFESSED COOK. Beef Suet. Balls. : . Mufhrooms. with Calf s-udder fcalded. and two or three raw Eggs . ikim it very clean pour a Cullis a la Reine. Sweet-breads. large Saufages -in boiling Water. when well pounded. or leave the laft . two dices of peeled Lemon. Tourte of Saufages garnifhed with other things. Pepper. Truffles. cut each into gC ALD two. and fkin them put a Farce of what you think proper into the bottom of the Pie. Tourte de Tendrons de Veau. with fome Butter . Livers . A i raw Forced-meat Tourte. As it is now to be ufed by itfelf. fweet Herbs. Tourte de Godiveaux. and add (if you tdink proper) Artichoke-bottoms. or to gether . and the Saufages upqn it . Salt. a few flices of Ham. make a good relifhing Cullis. a faggot of fweet Herbs. Tourte of Veal Griftles. ufe by itfelf : In the latter inflance make it of Fillet of Veal chopped. fat . feafoned with upon Pepper. Faggot.

. and flices of Lard at the Top . then it j when it is it Eggs. put a Farce into the bottom of the Pie. boil a piece of pickled Pork till about half done. make and cut into fmall pieces with a little Salt . or others. and light Seafoning . and with the fo on till all is laid one over the other. pour this A AKE a Puff-pafle with Flour. ferve with Spanifh Conde. let . or Muflirooms. make a Sauce with good rich Confommee. fome good Butter. put them into boiling them boil a few minutes. upon this. and cut it into thin flices . Dumpling Pafte Pie. let it roll half . in Salt. 411 Livers. mixed with Butter or pounded Lard . at the bottom .*fhe PROFESSED COOK. and drain it out. when well baked and the Fat fkimmed off. and one of Truffles. put upon this a fmall Chicken. well worked. fcraped Lard. intermixed with a little more CCALD Seafoning. or the Pinions of any Poultry fcalded properly . take out the : Lard and Faggot. a little Seafoning. Butter. then more Pafle. the Saufages. made of chopped Livers of Poultry. Water and take care to feparate them in the boiling then put them into frelh Water a moment. fome good Butter. a few Truffles or Muflirooms cut in Dice. and Sauce. a bit of Butter rolled in Flour. a Pie of the remainder of the Pafte. : When ready to ferve. a little fcalded chopped Parfley. Vf reft Vourte de Lafaques. of very thin Sheets. all covered over with flices of Lard . fkim the Fat. finifh it in the ufual manner When done. finifli Butter . fome fmall Onions and Saufages as in the lafl Receipt . with Butter and Parmefan Cheefe. and cold Water fome time . cut in Quarters. Tourte a la Conde. then a down of the fcalded Pafte. and Onions. and a good Lemon Squeeze into the Pie. in the Pie. the Title of one of the Princes of the Blood. or any other. pickled Pork. and a faggot of fweet Herbs.

412 The PROFE ss ED COOK. laid. and . Tourte en Puifs. Mnflirooms. according to its bignefs. and cut them in quarters . fill the Onions with Parfley. and flices of Onions upon it. Pepper. put fome of the Godiveaux in the bottom of the Pic. and fcald in Water a then drain them. without cutting through. Tourte of white Meats. Salt. a half. Fowls. then place Butter and thin fiices of Lard finifh the Pie. Butter and Cheefe others. and any thing Tourte de Viandes blanches. and bake it about an hour and Putt. and two Yolks of Eggs : this Farce. or any other forts. When clone. a Well or Wells. continue in the fame manner till all is over it . you think Ragout proper Tourte de Filets de Mouton a la Robert. finge them. Tourte of Fillets of Mutton with Onions. bake ferve without it cover elfe. and place fome of it in the bottom of the put the Onions upon it with fome good Butter. Truffles. chopped Shallots. Pie . boiling a Farce with fcalded Sweet-breads. ^JpAKE in them make fix or eight large Onions. ferve what Sauce or in it. VJ AKE a Godlveaux Farce as for the Tourte name . add a Cullis-iauce. then fome of the Mutton. and a few Onions in the fame manner . .lone as ufual. KE Chickens. Turkey-poults. take out the Lard. fkim it very well. or more. fcraped Lard. make a feafoned Forced-meat to put under and over in the Pie : When j. Ducklings. it over with Pafte as all flowly about an hour and a half. with a little Muftard well mixed therein. with a little Pepper and Salt . fcopeagood hollow the infide. and lhake the Pie to difperfe it into every Part. moment. cut the Fillet of a Neck under that of Mutton into thin fiices.

with any Sauce. or minced ferve a and Ragout Meat. Sea the Explanation it is called Zepbir. UT a Rabbit into pieces as for a Fricaflee put them Muihinto a Stew-pan with a good bit of Butter. Tourte de Lapin au Zcpbir. or a fourte de Cmnetons au Vm de Champagne. and clean them procut each into quarters. when B. 413 the Pic as ufual it.r half when rooms. and all the Pudding Crnft or of any fort. CCALD a couple of Ducklings. Tourte of Rabbit. and boil it fome time together to reduce ifto a .The and finifh PROFESSED COOK. much the fame thicknefs. and feafon as other Poultry . Tourte au Zcphir. under Veal Articles. Serve this Sauce in the Pie. See the following Explanation. . when baked enough. to keep them white. doiu. well made. Tourte of Ducklings. viz.) take out Dough. and Sweet-bread Ragout in a middling ferve with a about two hours in good Sauce. add. gutted. This is called Zepkir as is the meaning gutted. by that doughy Pafte being Caldron and Chitterlings ct a Calf. N. (and if the Pafte is taken off eafily. . with white Wine. and bake them. Entrails. bake it Oven. good Sauce-confiftence . taken out. &c. or Fifh therein. VfAKE ticles a Pafte as directed in Pdte feuillete in Pafte Ar. roll a couple of Sheets with the Rolling- pin. with two dices of peeled Lemon over them. the infide will be puffed up. pinch them together as if the Meat was within them . cut them round. and put them into a perly Pie upon a good Farce. put thefe one upon another in the Baking-pan. bafte them with Eggs. mix two glafles of white Wine with fomegood Cullis. and d faggot of fweet Herbs . f .

fcalded : add two glaffcs of white Wine. and put a If Meagre. Pepper. Tourte de Moules pleafe. and ferve it in the fame fort of Tourte. Hog's Parmefan Cheelc to it. Salt. and beard then mix them with Butter. what quantity of hard Eggs you pleafe cut into quarters. "DOIL them chamel. Tourtes de Soles. Pepper.4 14 Tfo PROFESSED COOK. \/rIX fome chopped fwect Herbs. the fame kind of Pafte as the former. and boil it in good Broth and Lard when it is tender and thick. finrfh the Pie as ufual You may add a Caper Sauce. and Parfley . Tourte d'Oeufs. put it into the bottom of the Pafte made after the direction of Demi-feuittetage9 with fome good Butter. and Butter : When done. make it good Farce into the bottom. with fome good Veal Cullis in it. with Fifh and If Gras. Nut-' meg. CCALD the Tourte of Eggs. Mackerels are done after & de Huitres. . and fome raw ones beat up as for an Omelet . Shallots. or a : Cream Sauce. put fome . own liquor. Tourte de Macaroni au Zcpblr. when ready. feafoii it of a good reliihing tafte this Ragout in the fame forts of Pic as the laft. with a good bit of Butter. ferve with Sauce a la Bethe Oyfters in their . Salt. add what Sauce you the fame manner. with Breafts of TJ SE good Seafoning : : roafted Poultry Boil the Soals a Moment. and Nutmeg . fome Cullis and a Sweet-bread . with a little Pepper. Tourte of Soals. Serve Macaroni. lay them upon the Farce. Tourte of Oyfters and Muflels. then take up four large fillets of each.

rich Puff-pafte cut it to the bignefs of the Patty . then it it put into a Bechamel-fauce. and ferve it in Pie-cruft. The remainder of plain boiled Cod or any other Fiih will do for thofe Pies. and warm it without boiling : Serve it in Tourte aux ZeTourte de Moriie is done after the fame manner. &c. Tourte d'EJlurgeons. Salt. Carp. de Brockets Carpet. made without after the Zephir direction. with a Lemon Squeeze. only the FeuiUetage. when well picked . 41* one by one Muffcls are done the fame. this Farce. or bake it in a lefs rich Pafte. Tourte d'AnguiHes. ner or all thefe kinds of Fifli. and a Pafte as viz. about three quarters of Oven a in thefe middling-heated a little warm Cullis add to an hour . and fry it in Butter a ("JUT moment. See the Sauce Articles. Pike. fill them with the fame Pafte . only warming it in what Sauce you pleafe. npURBOT. and alfo are done Perches. chamel Verjm. or Anchovies or Crawfilh Cullis. with a faggot of fweet Herbs . Eels. V/TAKE a Farce as directed for Pate de Godiveaux. Whitings. Petit . being firft rubbed with Moulds. after the fame man- . when ready ferve. Des petit s Pates Forced Meat Petty Patties. &c. chop it rather finer . you may alfo ferve either with Sauce att. &c. phlr. & dt Tourte of Sturgeon. Tourte de Cabilliot. bake them and cover with butter. and ferve any Sauce or Ragout you think proper de Godiveaux. into middling pieces. Smelts. you may either prepare each in a Stew-pan as a Ragout or Fricaflee. Tourte of Cod.PROFESSED COOK. in it.

Hare. Petlts Pates en Sauciffes. Take minced Breafts of roaftput ed Chickens. : Petits Pates an Pontife. from the Sauce fo called. A/TAKE a Farce as the preceding. Partridges. Fowls or Turkey. Petty Patties. (See the Sauce Articles). with Pontiff Sauce. and cut fome of the Pafte length-ways . and make them reliming with Cream or Cullis. Gravy or Cullis both are the eflence of Meat. From the Sauce. viz. See Sauce d /rf Reine. and Bechamel. : bake them in a pretty quick Oven to make the Pafte rife the better if you fear their taking too much Colour. JSE the fort of Pafte as for the two former. . or any thing elfe. and the Cullis poured in after they are baked. Petlts Pates a la Reine. and as the former. and prepare a little Farce with Breafts of roafted Poultry. and rub the Moulds with Butter before you put the Pafte therein. wrap it up in Puffpafte in the form of fliort thick Saufagcs. a Sheet of Paper over. or the remainder of Sweet-breads. and Dimes of the mow the fame preparaingenuity of the workman. roll it in the form of finifli it n fmall rope to twift round it according to fancy. which only differ in fome very trifling alterations. This laft is called Petlts Pales an Jus. TV/fAKE a raifed Pafte. Thefe differences are proper upon a large Table. Petty Patties in the form of Saufages. it is commonly baked in the Cruft. accordingly as you would have them white or brown. and proper Seafoning. Pet'its Pates d la Becbamel are much the fame as d la Reine. where two tion are ferved . Queen T Patties. When the Farce is prepared with Cullis. they are called after the name of the Sauces. chopped fweet Herbs.4 6 1 he PROFESSED COOK. and pour it in the Patties when you are juft ready to ferve.

&c. : I lhall give no further directions. aux Ecrevifes. either minced or cut into thin it is the Sauce flices . without crowding more repeti- tions. but thefe are called by the Subftance. to pour in a Sauce au Pontife* Livers. With minced Meat of any kind. You make make Petits Pates drejfe. bottom of the 417 put this into the Patties. la Mincelle. but as people unacquainted with the names. but only add the names by which Patties are ferved . Morels. Petits Pates de Poijfon. E . Petits Pates de Poijbn With any forts of Game. Patties with a Farce a la Perigord. of Patties a pretty good while When done. more than has been given already . Petit Pates a hi Choijy. Petits Pates de Poi/on a Crime. With Crawfifh la Butter. according as the quality of the thing ufed may require. &c. with Truffles. you add to it that gives the Name. mixed Petits Pates Petits Pates a With Udders. bake thefe forts Lard. or Cullis. with proper Seafoning.The ing . for it is moflly either with Cream or Cullis. make a little hole at the top. Truffles. Petits Pates de Gibier. and to make familiar with Bills of Fare. e With Bechamel or Cream Sauce. In regard to Mufhrooms. a la Neffe. or any kind of Greens. PROFESSED COOK. Raifed Cruft. with any forts of Meat. and fliced Truffles upon it'. minced. . Patties of what you pleafe. you may make Patties of them alfo . (as great merit is often put upon their not being underftood) they are as follows. all Petits Pates de ce qiie Von veut. with fat . and not the Sauce you add thereto . a little fcraped and then the fame Farce over all . Petits Pates Patties with Sweet-bread. Afparagus. hoping the former explanation fufficient. are anxious to know whether any thing particular is meant. With any kind of Filh. viz.

cut and laid according to fancy . Fruits in Paflry are equally called Tourtcs as thofe before-mentioned with Meat. will know how to feafon each Article of which thole Petit3 Pates are compofed. but then the Fruit is put in raw. Des fatfrtes & autres Pattfferies cT Entremets. (viz. it requires no longer time to bake. ClMMER let the Ralberries a moment in a Syrup firft . directed for Demi-feuilktage . lourte de Cerifes froides.418 The PROFESSED COOK. Rafberry Tart. Raile a proper border according to the bignefs of the BakingThis diih. then direc- cool. Cold Cherry Tarts. (or they with half as much Sugar prepared without floning) put this into a rich Puif-pafte. Patties with Petlts Pates d'Oei'. and bits of Pafte upon it. laft is ufed either hot or cold. Livers and Rocs* Pctits Pates de Foies & Laitances* With Whoever has perufed this Book with care. Of TARTS and other SECOND-COURSE PASTRY. than is neceflary for the Pafte to be done of a good This and other forts are alfo done in Pa lie as Colour. and Sugar added according to judgment. TiTAKE may be a Compote. Tourte de Frambolfes. Stew) of ftoned Cherries. as for preferving.fs. and bake it longer than the firft direction. tion for Cherries. them and finifh the Tart as the . Eggs.

and to judgput them into the Pafte with Sugar according^ half a kernel and bits of a few Lemon. Italian Tart. and when it is cold. . put it into a mould to ice. put VJ AKE into a and raife a Cream.PROFESSED COOK. E e z the . and Sugar little fufficient to make it pretty fweet. then drain them very well. This Ice Cream is made with a pint of good : an Almond Pafte as directed in Page 397. and then the Strawberries. Lemon Macaroni Drops. it border as to any Baking-difh. a bit of Butter. after Frangipani. ment. and very little heat juft before you are ready to ferve. 'Tonrte de Fraifes d la Glace. other forts of Pafte . and break the the Fruit is if and ftrcw a little Powder Sugar over which it will take in baking. Tourre d'Abricots. boil them a little while in Water . bruifed to powder. two. ftirnng about boil thcfe together ear called then add fome Almond Bifcuits. a little o Yolks two Peel minced very fine. continually VI IX v '' three Eggs with a pint of \ . it to give it a glaze. and fift it before icing. (^UT each in Apricock Tart. Vourte de Francbipane. a proper Name. cover it with the fame fort of Pafte. and two Yolks of Eggs . ripe enough. a Orange-flower Water. ftir it to mix the Eggs very well. drops . two or three of a and proper quantity fpoomuls of Flour. upon ftones to get at the not kernels. and Flower dried pouncEggs. preferved each Piece . Cream. it requires but a Ihort time to bake. a little of the Orange \\ ater Flower of or a few Orange ed. put Ice Cream into it not very hard. Tart of Strawberries and Ice Cream. an half hour. as mail be explained in Ice Cream Ar: ticles You may allb boil Piftachio-nuts in this Cream. put it on the Fire till it is ready to boil .

put no cover of any fort upon it. is done as the Italian Tourte de Vcrjus. the -Grapes. into it. juice. IT Franchipane. when . or cut in flowers. put it the border of glaze is this the Tart with Sugar. |T is Tart of Mufcado. Tourte d'Amandes. and glaze it with the Salamander. 'T'AKE a Cream as the preceding. au Feuilletage. Marrow Tart. I'ourte de Mufcat. ftrew fome Powder Sugar over. when it is baked. putting a good into the Cream. done much after the fame manner as the Ver- . according to fancy.The the laid PROFESSED COOK. and fimboiling little in a rich Syrup . and a few bars of Pafte over. viz. and fcald them a moment in Water . Almond Tart. I'ourte a la Mo'e'le. nor fo much Sugar or Syrup put to them. fugar over to give a glaze. CTONE mer a Tart of Verjuice Grapes. excepting that the fweet Grapes are not fcalded. but inftead of Butter ufe Beef Marrow melted and fifted in a ficve. or fweet Grapes. and ferve cold. or any others. or Zepbir . and fweet Almonds many pounded a few bitter ones with them. only a good high border round the edge . and four Whites of Eggs well frothed . then drain them very well. it bed fort put the Cream of Pafte. into the Pafte without covering cold.

and if they are large. B. Tart of Piftachio Nuts. and ferve in an Almond Ckantilliy a fmall a little Cruft. Apple Tart. and a Lemon Squeeze . add a little rafped Lemon Peel. putting the Nuts upon the iced Cream. town near Paris. ufe the Pate de Feuilletage. Although the Flower of the Orange Tree is here recommended. boil it about half an hour. and Sugar Powder. make it as directed for Strawberries. at difcretion : Ice it a little. pEEL the Pears. Flour of Rice with three or four Yolks of Eggs. N. with a few drops of Water. a few drops of the Water will anfwer the fame end equally well.The PR o FE SSE D COOK. as it is not fo common in England. and take up the Froth as it is raifed . Courts de Pemmes. Apples. and boil Marmalade. and pretty green. iiniih it as ufual If you would have : it iced. take out the kernels. and add a quarter of a pound of pounded Piftachio Nuts. a little Cinnamon. and glaze with Sugar. E e 3 boil . it cover it with the fame. take out the Lemon Peel and the pEEL them to a : Cinnamon. 421 Tourte de Pijlacbe. a fufficient quantity of Sugar. Pear Tart. Tourte de Poires. Cream. clean out the kernels. Tourte a la Cbantilli. Orange Flower dried and chopped. froth it like Whites of Eggs. then take it off. you may alfo add a bit of the Rind When done. cut them into quarters. Flower Water into three pints Orange of Cream. and Sugar . and a bit of preferred Citron . ftirring continually . when finilhed. and in feveral other Direftions .

with a good Syrup This lafl is recommended as the befl method for by this means : . put it into the TV/flX a little Pafle."422 boil in a The PROFESSED COOK. with a proportionable of Chocolate. or make a Marmalade of them. you can judge be. In regard to glazing any fort of Tarts. them to half in Water. Spinach Tarts. and three quantity boil it about half an hour. to pleafe to be Honed. and drain it well to chop . Sugar. (if large) they ought Tonne de Chocolat. it is no further neceflary than agreeable. and ought to Marmalade. a bit of Sugar. a few fmall bits of dried cCALD Comfit-citron. and ufe the fame Pafle as the lail. very with a little Salt. and bake them in the Tart made Demi-feuittetage. then flew it in Butter and Cream. Green Goofberry Tarts. both under and over them. Flour and Cream. flirring continually. ufe either the fineft Puff Pafle. and glaze it to give it a better look on the Table. eaiily how for the fweet they are. may either ufe them whole. Eggs for fear it ihould catch at bottom . dc Grofeilles vertes. Tourtes d'Epinards. Plum Tarts. fimmer them fomc time good rich Syrup. . . &? Tourte de Cafe. Chocolate and Coffee Tarts. and a few drops of Orange Flower Water. or the fecond. of Pate a See Pafle Articles. o o glazed. the Spinach in boiling Water. . as many People like the Cruft without its beinc. with the Topcrufl the fame. : *TpHE large kinds ufed for Tarts muft be fplit in two Put a good quantity of Sugar. . Tourte de Prunes.

Tarts the the Pafte pretty thick. '"PAKE a frem Cream Cheefe. in black ihape. common. if of different forts it cool . P R O F E S S E D C O O K. unlefs by choice. ice it. or Country-fashion. a la Payftmnc. with any kind of pre*"pHESE Tourtes may be made fcrved Fruit that have been before at Table. inftead of the Chocolate . bake without glazing the Top-cruft. without Top-cruft. as it hinders it from turning it is not raw Fruit yet for thofe made with frefh or neceflary. iced. Bake the Cruft firft. That of Coffee is done after the fame manner. and boil them in a pint of Cream. glaze it with Sugar. it .The Pafte. or only made five or fix hours before mix a bit of Butter and a few Eggs with a little Salt make . as is done d 4 in Croqwnte. a la it. . with the Cream. and the top the fame. and a quarter of a pound of Sugar. 423 and Whites of Eggs beat up and frothed upon it . finifh it after the uiual manner. boiling one or two Diflies of good clear Coffee. and let fourtes made of 'jelly. till the Cream is reduced to half. the Oven . then clean them very well with a brufh. or border. Truffle Tart. made the preceding day. and then mix them very fine. or fuch Obierve to cover all as lofe their colour or put upon it will look the better. ferve with Almond Pafte Cruft. take out the Truffles. Pelitts D . then the Jelly Second-courfe Paftry of any kind of Fruits or Jelly. Tourte de Trufes. Glace. to pound with the Cream . CQAK a few Truffles foute tf Entremets de ce que Yon vent. in warm Water. or any other preferved Fruit with Pafte cut in flowers. goodnefs.

malade. Tartelettes a Id Crime.) Nuns. Tartelettes de Majfcpa'ms. (From T> a blind Window or Grate. bake the Pafte. or OLL glaze them with Sugar. as Coffee. may be made with any of Creams. may be ferved upon a Difh fingly. the Pafte pretty thick. as the former . Tartlets of Sugar Pafte.424 be PROFESSED COOK. forts as directed here. . and glaze with Sugar. and fizes when it is cold. or with only a low Pafte border round. . which gives them a better look on the Table. the difference is only for the fake of variety on the Table : Alfo all Creams. then they are called by that name. . or rather finkings. Sweet. as directed for the Tourte a la Cbantitti'. All Tartelettes^ viz. Chocolate. as for Petit Pates put feme of this Cream into it. and cut it in fmall fquare pieces . fill each with what forts of Jelly or . Petites Jaloufis. fill each hole with Sweet-meats or Jelly. &c. Pafte in different fliapes and ^pURN fome Almond bake it a moment in a very flow Oven. then fill it with Sweetmeats. TV/fAKE it a Cream as directed for the France/pane let and prepare the Pafte in moulds. .meats you think proper. Obferve that thofe little Patifleries are to be done with the bcft Puff different kinds of Pafte. where cloiflered or Spnnifh Wives are fpoken to. fmall Tarts. make three or four holes. You may alfo fill this Pafte with the fame fort of Cream. and rub them over with Yolks of Eggs. or a cold Marcool. without Fruits. this is done in Petit Pate-pans. &c. when done. or preferred Fruits of any kind. well prepared. Cuftard in Pafte. as directed for Tarts . Tartelette & la Bonne . with a few bits of Pafte crofs-ways at top bake about half an hour.

round it. pleafe. 425 Rijjblles d y Fritures. put flower or defign you what all over the make and top. when it is cold. roll them up in what form you pleafe. with Nonpareil of different colours. B. of Eggs to firft rubbed over with Whites is the to ingenuity. which you fill with Sweet-meat. roll it pretty thick into four or five pieces. in which make a little hole. as many as you pleafe . The Nonpareil Confeftioner's forts j it ferves make of Paflry. or more.The PROFESSED COOK. or Marmalade. by baking the Pafte and adding the Cream. cut the. and into different fhapes. upon it TV/TAKE fome good prepared Cream. bake it. put into it what Cream. which is fold at and any to garnifli frames for Deferts. Currant Jelly fome then . Entremets d<? ce que Von vent.nd in different lhapes. and fo on. the rtcheft Puff Paftc . and fmifhing after the fame form. and drefs each piece upon the Difh in a handfome manner. for Second-courfe. glaze them with a little Sugar a and Salamander. the Pafte to be the lafl. or Jelly. or Marmalade you think proper . Demi-feuittetage. or the Inventor's. or Sweet-meat. either from Name. all of the fame bignefs . Croyuante . Raifed Puff Cakes. then another piece of Pafte. or Sweet-meat. upon or Sweet-meat. Powder. Soufflets. as fancy leads . to raife the done alfo. very thin. Nobleman's TJSE it to make them Sugar Caramel. lay one piece in a deep Baking-difh . that Croquantes a la d'EJlrks .beft Puff Pafte . little rub them with a ftick as you place them N. roll it pretty thin. being it ftick Intermix the Colour according : a fmall Sugar-feed. and fry them in very hot Friture . a. when it is well baked : This muft be done in a pretty hot Oven. Pafte properly firft : It is a Baking-plate. Jelly. then fome more Cream. of any kind. ID OLL fome of the fecond-beft Pafte.

put it a moment in a very moderate Oven. but do not ftir it till it begins to will find which it you by drawing rope. Croquante en Caramel. for it ought to be clear and tranfparent When it is cold. drop ropes it directly on the prepared Pan. with both hands. then rub it very clean . Qbferve that the Diih you intend to ferve it upon be ready prepared. to take it off. Boil a pound of Sugar.. or it will do at a good diftance from the Fire. and You muft obferve. to the former make ple. and fo on. cut it you pleafe. rub it cold. and put it upon. the inlide. acqording to the bignefs you defire the Croquante to be . watch the moment that the Oil or Butter is warm.. if you handle it more than once . again all over with a little Butter or Oil^ and keep it in a cool place. and eafy for handling . or otherwife.426 *The PROFESSED COOK. and the fame attention muft be paid to all Croquantes. it warm when a little in it is : Croquante de Pate Amandes+. for it is a great chance but you break it. put the Pan for a minute over an afhes fire . Paftc. up with a or ikcwer : If it it as knife. and . with two fpoonfuls of Water. according to your fancy. as : the Pafte pretty fuproll it pretty thin. either of Sugar or Pafte. turning it round feveral times . muft be kept in a warm place. fkim it well. on a fmart fire . take a round Stew-pan. Burnt Sugar Crokant. fork. taking care that it be not too heavy and thick . Croquantes made a day or two before ufing. I F you have no mould for the purpofe. into flowers or birds. other wife they will tumble to pieces. from the lower part. it directly. rub the outfide with Butter or Oil . that the place it accordingly pieces flick to one another by ropes and twifts. cools. then take it off as the former. Crokant of Almond pREPARE make as it the Pan upon which you propofe .

according to fancy. in Flowers. ment in a flow Oven. Apricot Marmalade. and fome with a dented Pafte-cutter. until it is very white. AKE and roll it very bons. or glaze it with a white frothed Glaze. A/TAKE 1 Bafkets upon proper moulds. prepared ns to be direfted for Croquantes . and when ready to ferve. or breaks. bafte the Pafte with Eggs. join it any with Sugar carameled. Small Baikets . Sword-knots. or any thing Maflepains de Pleats. cut it into thongs like ribknife. if part fticks to : or any other forts . to intermix Sweet-meats. garpifli with Currant Jelly. made of fine rifted Sugar. preferved Fruits. if put in a warm or very dry QUT : Almond Pafte. fome with a a fecond-beft Pafte. it is recommended done . Sugar or bake them a moaccording to tafte and invention . lay crofs-bar divisions. viz. after the they are called de Vendange. thin . &c. and a little Lemon Juice . frothed Cream. where it Ihould join together. beat up with Whites of Eggs. This Pafte will keep good from one week to another. Nxuds d'Efas. then you may alfo garnifh it with Nonpareils Make the bottom of the fame Pafte. elfe. Vendanger. or in any form. 427 and the Pan. it. beat it up with a wooden fpoon in an earthen or china veflcl. When you want to ufe place of Jelly or Marmalade upon it. fold them like a fword-knot. to make the fcollop . halve them on a Baking-plate. cut Almond Pafte in flowers.. Demi-feuilletage. and ufe a light brufh or feathers to fprcad it about the Croquante . place different forts Paniers de Vendangc. nifying to gather in the Vintage. You may ferve it in its natural colour. &c.*The PROFESSED COOK. Jelly. fig- Baikets ufed to gather the Grapes.

Thefe fmall Difhes. fmall Buckets of this Pafte in fmall Moulds. join the ears and handles with Caramel Sugar after they are make Covers for the Buckets of the fame baked. Petites Corbeilles de MaJJepains a la Glare. Pafte . for the Almond Pafte is extremely fhort. of firm Pafle. or for a Defert. and ferve them in the Bafkets. although of no confequence of themfelves. only that they are fmaller. but may be made with all make it either flat or twifled After the Baikets are done. one's own imagination in this is the beft rule . HESE are done after the fame manner as the Sword-knots. cut the Pafte into long narrow tape. and colour it according to what you propofe to reprefent . with Ice Cream. join the handles with Sugar Caramel . and done with Almond Pafle. as thofe a good things require deal of time and care. Gateaux . and make Bafkets of common Pafte. it may be made in the form of Fruits. and delight the workman takes in his bufinefs. as a Tartlet is to a Tart . and are garniihed with different forts of Jelly or Marmalade. &c. and confequently apt to break. cover them. &c. : Petites Ro/ettes.428 7/6<r PROFESSED COOK. Small Knots. ^JAKE Small Buckets of Sugar Pafte. give them what colour you pleafe with a pencil. and place what Fruits or Sweet-meats you pleafe in them. as forts being the moft delicate . or any thing elfej and may be ferved for Second-vourfe Difhes in its natural colour. if painted. like Petit Patties . ihew the ingenuity. You may form this Pafte to what lhape you pleafe. Snuff-boxes. fill them with iced Cream of any forts. and the different Colours ufed in Cookery. large enough to put the Buckets therein .

then cut it into pieces of what bignefs you pleafe. with five or fine a few drops of Orange-flower Water. into lozenges. pointed upwards . Common *TPO fmall Cakes. cover thgm with paper in the Oven. for the fame reafon as before. work the Pafte well together. eight Eggs. about half a pound of Flour. A a Gateaux a la Neige. TV/f Snow. Yolks and Whites. three quarters of a pound of Sugar Powder. bake them. take off the top. when they are baked. with a good Pafte . to keep them of a palifli colour. a little Lemon-peel chopped very fine. fill them with good whipt Cream. like Whipt Cream. pound of Flour. put a pound of Butter. .The t PROFESSED COOK. and glaze them with Sugar. The name ^fORK fix of a place. Gateaux a la Madeleine. ftick bits of fcalded Sweet Almonds in the Pafte. brufh it over with Yolks of Eggs beat up. and a little Salt j then let it Eggs whole. a fpoonful of reft about an plain Water. and about the bignefs of the palm of your hand .- it pretty thick. without breaking . a glafs of Water. with a little Powder of Orange-flowers. roll it Lemon-peel chopped very fine . and ftrew Macaroni Drops Powder over them. and dried Orangeflowers . fmall Cakes in the form of Patties. and then put the covers on again. and take out as much of the infide as you can. hour : . AKE Gateaux de Niauffles. fome chopped Lemon-peel. and A/TAKE cut a good Puff Pafte. The Place moft in repute for this Sort. Gateaux de Bourneville.

or too pale. or a fpoonful of the Water . cut off the top gently. KE an equal weight of Eggs and Sugar . : Vafte Croquante. as di- Bonnet de Turquie a la Glace* Turk's Cap. as it may be too brown. which dry in the : Oven. pour it into the veflel firft well rubbed with Butter. feparate the Yolks and Whites . that you may put it in the Cap. if of a good colour. reduce it to half. or Batter as the former. you may if not. and cover it over with the top to hide the Cream : can be reduced to Powder or Crumbs You may or ferve it mafqucrade the outfide as you think proper. or Nonpareils. beat up thefe very well together . with fome Lemon-peel finely chopped. other colours. or Colours. with Ice Cream. in which it is to be baked . and garnifh as you think proper. which you mix with the Yolks. hour you will put about as much Butter as Pafte . plain. with Sugar. ou Gateau dc Savoy. till Boil a pint of Cream and Sugar according to judgment . and a TV/TAKE good deal of the it in fide . or with any rected in the laft. and work it afterwards well together. Savoy Cake. to ice it to a certain degree. and half as much weight of Flour as you ufed of you intend to bake it in. a clear Pafle. and add the Crumbs to it : mix it well. Bifcuit de Turin. and good colour. as directed in Almond Eggs . and alfo the Whites. Bonnet . glaze it with a white Sugar Glaze. put the Sugar to the Yolks. and bake it in a being and an half If it is of a about an hour Oven foaking ferve it without garnifhing .. Powder of Orange-flowers. and butter the mould.7&' : PROFESSED COOK. fo called. when it is cold.. flirring continually. bake it in a mould or hoop.

. in the form of a Sugar-loaf. that fcales off in fmall Leaves. Cap. and as much Sweet-meat Marmalade to . : 'Gateaux n Turbans. ATIX a handful of Flour with a pint of good Cream. melted and lifted. Small Bifcuits. Polifh Cake. and with this Pafle Bifcuits. a half a pound of quarter of a pound of Sugar-powder. then ferved. TV/TAKE a Pafle with a quarter of a pound of Flour. pretty foft . of Piflachio Nuts you think propounded quantities per. only adding what . Bonnet de Tin-quit en Surprife* 4*1 Sham the Turk's Cap. Cap-mould with Butter as the former. Feulllage. ingredients. Raifii.. and bake a pretty thick Almond Fade in it. 'TpHIS is the fame in final! compofition as the firft Turk's moulds. Bonnet am: Pijlacbes when you are mixing the other Bifcotins. be careful how you take it out Garnifh the outfide between the ribs with Jelly of different colours. form frnali Gateaux en Feuillage. it work add Whites of Eggs. a rich Puff-paik. with different preferved Fruits. is 'T'HIS form. to what fize and lhape you pleafe. with a Gateaux a la Polonotfe. the fined Pafle cut in lozenges. and ferved in the fame. only baked in the fame manner their natural colour. three fpoonfuls of fine Sugar Powder. and the lame fort of Pafle at bottom. baked fingly. half a pound of Beef Suet. ribbed or twifled as the large ones. one upon Sugar Glaze. or any other five or fix pieces another. .PROFESSED COOK.

mixed with Sugar and Whites of Eggs. and glaze or garnifh it. and fix Eggs. two whole Eggs. to bake about an hour : Serve it in its natural colour. about an hour. and Lemon-peel. Bake it Mould or Baking-hoop . HPHIS is the fame Preparation as the Pate a la Royak. glaze it with a white Sugar Glaze. Raifins Honed and chopped. half a pound of fweet Almonds. Gateaux au Sultan. Gateaux a la Bechamel. ftrew the top with Piftachio Nuts. three Eggs. and one dozen of bitter ditto. "DOIL ufe it a pint of Cream with a few pounded fweet Almonds. a pound of Flour. about a pound of Flour. pour it into the Mould. . a little Coriander and Salt . work all '"PAKE half well together . to hinder them from oil .43 2 The PROFESSED COOK. finely chopped or rafped . when cold. Gateaux d'Amandes. and five or fix bitter pounded ones. Turkifh Cake. when the Cake is ready for the Oven. when this is properly mixed. bake it as all other Cakes. dried Flowers of Orange. and to then fift it . Whites of Eggs. Almond Cake. ftir it. well buttered . add eight Eggs. the Yolks and Whites firft beat up feparately . half a pound of Sugar. bruife a pound of fweet little Almonds very adding a turning to fine. and about a little Coriander-feed . and bake it on a fheet of paper. a glafs of Brandy. Bechamel Cake. and dried Orange-flowers . in a Another Method for the fame forts of Cakes. form it into a Cake. and mix it all properly . only mixing Lemon-peel finely chopped. then put to it half a pound of fine Sugar Powder by degrees.

and folder them. or Whites of it with Nonpareils. when it is cold. Gateaux de Verjui. as it much into a Pafte and make Cakes with to what fhape and bignefs you pleafe* Gateavx de Compiegne* like all other Pafte. mix it with as much Flour as Rice. borthe fame Pafte. a them to before good Eggs. colour. Butter as will make' it 433 . with the fecond-beft Puff-pafte. baking. '"PHESE are done after the fame manner as the Almond Cakes only ufmg Piftachio Nuts inftead of . Brioche. take off the INTAKE a mould with Muff. and garnilh over with melted Sugar. a good deal of Butter. paper. butter the infide well. rub it all Eggs. make a good what Puff-pafte of it. and pinching of kinds all with pr< Cakes of thcfe forts p ferved . cover them with ierved U -may make Verjuice Grapes. in good Broth and fome Hog's Lard . wherein you mix a little rafped Lemon-peel : When baked. as Banbury Cakes. Gateaux au Ris. and form it into hot Cakes of with over rub them and lhape bignefs you pleafe. fome Eggs. So called after the Place. Cakes of preferved Verjuice Grapes. ftrong paper. all them ders with water. give HpAKE boil it Gateaux de Piftache.Tie about finilh PROFESSED COOK. Almonds. Rice Cake. by wetting the 10 round. &c. and Salt . TTSEfuch moulds as you do for Petits Pates. what quantity of Rice you think proper . in the form of a and fill it with a as directed for a Pate Pafte. fill them with preor any other. Piftachio Cakes. it.

PROFESSED COOK. (a town in France. which.) HpHIS is the fame Preparation as the former .) melt as a Stew-pan. or Gruyere. and add Eggs to it. and mufl be ferved quite hot. viz. only baked upon toafted Bread. Rameqitins. of what ftiape you pleafe . add to the Pafte. \/f AKE the Pafle as the former . with a bit of Butter. Cakes. or ferve Gateaux a la ferved Fruits in their natural colour. upon a Baking-plate. *~pAKE good Parmefan Cheefe it in . and beat up the Whites alone . until it becomes add one or two pounded Anpretty light and clear chovies. Swifs mix Chemirc with it . Touloufe Cheefe Cakes.434 *Tbe .) Light Cheefe Cakes. then add much Flour as will make put it pretty thick. and it all together very well : Ufe the fineft Puff-pafte rolled very thin. (you may alfo Cheefe. and a little Pepper . one by one. wrap a little of the Ramequin Preparation therein. they require but a fhort time. it . and pinch them round . glaze them with Sugar. and ferve quite hot. or without toailing. but only put in the Yolks of Eggs. and quit the fides of the Pan . Dauphinc. bake the Cakes fingly. Cheefe Cakes. when properly frothed. bake them about a quarter of an hour. . being twilled in the fhape of the Fifh called a Dolphin. mixing well with a wooden Spoon. to fly with the Wind. or in Paper Cafes. and a foft Oven . . and one or two fpoonfuls of Water . mix Ramequins a la Touloufe. Sy (Vole-au-Vent. Dolphin TTSE the fame fort of Pafte as directed by the name of Pate Royale the form gives them the name. into another Pan. . cut into what lhape you pleafe.

Page 430 cafes. . covered over. and bake in a foft Oven. with a little Lemon-peel. from being Kettle m Drum. in fmall quantities . A JJSE rafped fmall fort of Choudee. the reft mufl be cut leffer and lefler.The PROFESSED COOK. and cut one to the largenefs of the bottom of the Difh you intend for Table . a bit of Butter in a little Water and Salt. and glazed with Sugar Glaze. pour fome Caramel Sugar round as if tied with Pack-thread : You will find how to prepare the Sugar in page 426. ftirring on the Fire conftantly until it become quite a Pafte . BOIL it kind from Ramequin. and a few Macaroni-drops bruiied . then F f % Cheefe Cakes of a different . while hot. it is fmifhed. under the dircdion of Cryquante au Caramel. and hollow in the middle . lalmoufes. thicken with as much Flour as it will take. Tinfel Cake. the Pafte as directed in Pate Royale. pour the above Competition therein. rub them well with Butter. Moulds is fp called. "Timbaks. and bake in a foft Oven . a iheet to each the fame Preparations as directed for Blfcu. juft they are filled with preferved Fruit or Sweetmeat. Orange-flowers. the lhape of a only JTtween tioned . to finilh in the form of a Sugar-loaf. folder each piece with Sugar Caramel . Beautified with Tinfel. drop it with a Spoon upon a Baking-plate. as Pe/its Cboux. take the Cakes out of the Papers. ftrew a little Su- gar-powder over them. thefe the form which makes the difference beand the Gateaux au menVerjus. and when it. Elfcult au Clinquant. TJSE Turin.lt dt make three or four large Paper. after they are baked.

JV/T little a fpoonful of Flour with a frefh Cream Cheefe well drained. and a pretty border about an inch high or more . and then they are mentioned Preparation therein. bake it in good Puff- coloured with Yolks of Eggs. and Sugar . therein then mix the Eggs with it. manner : Beat up a little : Fettillantine* . and ferve either hot or cold. commonly called Curds. drop a fpoonful of the beforethis Vf AKE Or prepare it after Flour with three or fqur Eggs. the Dim round it good Pafte pretty thick. Cinnamon. for thefe St. you may alfo fill it with Cream firft boiled with Sugar. when the Pafte is half baked. and mix alfo fome good Cream Cheefe paile. and finifh X as the former. it muft be about The fame may be the confidence of a thick Batter done in raifed Pafte without moulds. A a bit of large Cuftard. and Coriander-feed. Milk. to the fize of you intend for Table. and then (trained. fill it to about half with the fame Compofition as the lail Cheefe Cakes . to make it almofl as liquid as a thick Batter . Darkles. a Salt. Denis I is the name of a place famous Cakes. rub the moulds with Butter. Planes. in proportion . one by one. a proper quantity of Eggs. the Pufte pretty thin . add them thereto. . Moulds fo called. or if for fmall Cuftard.436 The PROFESSED COOK. beat a few Yolks of Eggs. and prepare them as Petits Pates . de Saint 7"abttot(fes Dems. a little Salt. and bake in the fame manner as the Cheefe Cakes.

then cut the Pafte into bits of what bignefs you think proper. let them cool . ought to be plain. then cut each into two. Feuillantlrie. each lefs are than the other. all after the fame manthe Pate de Feuilletage for them. to any fize. to finifti by the fmalleft. 437 Cream Cakes. Ecbaudes au Sel. moulds with Butter. rub the half deep. moulds a diminutive of the Tinfel Bifcuit. and about an inch and a kut Ff 3 . Pults d' Amour. and. warm From Moulds '"PHIS is to cut Pafte fo called. and foak them in Milk. as thefe made five or fix. Dumpling Paftc. and boil them a good while .The PROFESSED COOK. denomination. they are made with the beft Puff-pafte. Or you may dip them in Oil or melted Butter to broil. Sugar. cover and garnifh it according to fancy. reft fome time in a Milk. bafting with the fame as they were Brioches made with. and Lemon-peel about an hour. Gobelets d la Moelle. or a good raifed Cruft without a mould . Yeaft. Salt. A/fAKE a Cream as directed for fourte a la Mocllt. ierved one The upon another. with or without Jelly betwixt. and Braziers moulds are to be had by that name at all commonly Tin Shops in London. (they page 420 . and baked fmgly. the Pafte under that dipped in. are made ner put into it it like a Pie. a Pafte with Flour. Marrow-tumblers . may be drefled after the fame manner. which . whatever Cream you think proper .^ufe a into mould or you put pan of what bignefs is moft convenient. VTAKE let it place to ferment . and drain and flour them to fry.

Egg. (as under the direction of Franchipane boiled) and a few Piftachionuts bruifed. and fry of a or white. .438 but ful of the %be PROFESSED COOK. and bake in the Oven you terve them plain. or garnifhed with Nonpareils. In the form of a Cane or fmall Gun. butter it well on the outride. (fee page 430) you may make what kind of fmall is the form and moulds which . and wrap it in lbm<3 of the Pafte cut for that purpofe . You may alfo glaze them brown Thefe are alfo done with Apples. cut it into fmall bits. a pretty hard dried Pafte. or any other. the competition of the Eifculi Je Tt'rin. a fpoonful or two of Water. Marmaor any other. and baked Colours inafqueraded of a fine colour. and half as much Sugar make a little Cane of Card-paper. with a Butter. may be done with others) put about a good fpoonCream in each. roll it very thin . lade. fome . Genoifes. and are moflly lervcd without any Pa (try you pleafe it fome give the name alterations. wet the borders with Water or Yolks of Eggs to pinch them clofe. Olive Fritures. Flour. TV/TAKE fome rafped a a pound of about one of quarter Lemon-peel. may Different^ Entremets. with or Nonpareils. then take the Paper or Cane out. good colour. . either baked or fried. and fill the Pafte with Currant . bake it a few minutes. and mixed therein . are glazed with Sugar. TV/TAKE in each a thin Puff-pafte. and put a little prepared Cream. little melted Jelly. Canellons. dc Bifcuits* Different Second or Laft Courfe Diihes of Bifcuit-pafte.

Cinnamon. and others. but to ihake like a Jelly . 439 et Des Entremets de Creme* Legumes^ aiitres^ en Gras et en Maigre. a pint of Cream until it is reduced to half. it into beads. a fpoonful of Gum-dragon melted thick.feed. then take it off the fire. of Creams. and fix Whites of finely Lemon-peel chopped. and lifted through a Cloth put fine bits of to it until it becomes a hard Pafte. with in a Stamine Prepare a border for fome pounded Chocolate. and garnifh the Difh round with them. Creme Lcgcre. Gardenings. roll Sugar . and muft be T> OIL : ferved hot. pour the Cream into it. Gras or Meagre. made in the form of Beads. other. From t> the Border a pint of Crime au Cbapekt. put a few bruifed Macaroni-drops into it. or any the Cream. colour it with a Salamander .The PROFESSED C o o K. Light Cream. Of Laft-courfe Diflies. put them to dry. and cover it with a Brazing-pan If it does not Cover. Eggs well beat up . : Coriander. and made to Hand up round F f 4 . only left white . with Lemon -peel. and the Skin of a Fowl's Gizzard chopped . ftrain it the Dilh. OIL Cream to reduce it to half. Sugar. with a little fire upon it take colour enough in this manner. not too much done. The Cream muft be finifhed as the former. the Beads are joined together with caramelled Sugar in the form of croffcs. it ought to be a fine brown. with a quarter of a pound of Sugar . put the Table-difh on an Afh-fire.

fift it in a Sieve. and fix Yolks of Eggs . Creme en Quadrille. When it is half Sugar and Lemon-peel cold. and pour it on the Table-difh to bake T) OIL with : like the laft. : Cr$me a la Croix de Maltbe. put fome preferved Orange-flower upon it.The PROFESSED COOK. one Yolk of an Egg. add a little Flour. and put it in the partition over-againft the firit Add four Yolks of to the fill the two others. which is alfo called Bain-Marie. which you put in one partition . without colouring : When half done. Four Squares.. rub the bottom with Yolks of Eggs to make the Pafte ftick. or Partitions of four Colours. mix part of it with fomc readyboiled Chocolate. Creme d la Sultane. . and add fine Sugar in it . Turkiih Cream. and four partitions in the Difh of what fhape you pleafe . and bake it as the lail . make a border with part of it. reduce it to three parts. and bake it a moment Boil a pint of Cream. fo as to appear when it is done. Pralinfe. and fome mixed with Coffee round it bake it between two Afhes-fires. Malta Crofs. and reduce a pint of Cream to three parts. viz. a Malta Crofs with the fame fort of Pafte as the former upon the Diih intended for table. and drew remainder to Eggs Nonpareils upon one of them. and half of the White . Thefe Orange-flowers are dried and prepared like burnt Almonds Almonds : after this They ferve to garnifh this Cream : are both called after the fame name. for Creems. TV/TAKE : alfo one part mixed with Caramel Sugar. manner may Creme . put a white Cream in the middle. a bit of hard Pafte with Flour.

T>EAT ' up Eggs. Macaroni-bifcuits and Sugar. Creme frite. it Citron-chips. between two ilow Fires. Coriander-feed. and ferve DEAT T> OIL { i r a Sugar-glaze. pour Dim . mix Creme a la Marie:.Chocolate pounded . colour the top with a hot Shovel. Bride Cream. reduce it to^half . with a fpoonful of Flour. with Cinnamon. Orange -flowers. 441 The Lady Abbefs of a Convent. according to tafte . Eggs with it. and a bit of . a few Macaroni-bifcuits bruifed. bruifed. a little Orange-flowers. flour them to fry. Creme a I'AbbeJfe. and fift it in a Sieve . Another fried Cream. and Cinnamon . and finiih it as the former. boil it on the it on then Fire about a quarter of an hour . and fift it in^a Sieve . cut it into fmall fquare pieces. Lemon-peel chopped very fine. "DOIL a pint of Cream. a pint of Cream with Sugar. Chocolate. CorianderLemon-peel. and Macaroni as the laft. and a good the quantity of Sugar. Lemon-peel. feed. Nuns Cream. and two of the Whites. then add burnt Orange-flowers.The PROFESSED COOK. toil all whole three fpoonfuls of Flour with fix half a pint of Cream. then mix fix Yolks of Eggs beat up. dried prefervcd Citron. Fried Cream. which is done eafily. and Sugar. and applying a hot little Autre Creme frite. bake as all others. reduce it to three fix Yolks of parts . only rather more when it is to be ufed cold . ftirring continually When boiled . : together. Sugar-powder. by ftrewing Shovel. half a pint of Cream. | i up fix Yolks of Eggs. or in with a any other ihape .

as directed in the fecond difh Cream an Cbatelet it is only ferved in the Table- . Coffee Cream. with one pint of . mix it well together. with three Cream. Creme Herbages de ce que Pon veut. let it cool. fift it in a Sieve upon the Table-dim. half-pints of . and mix it very well . foft. T>OIL a quarter of a . juft long "DOIL enough to give it the tafte of whatever it is. rich. drop it upon a Difh floured at the bottom. a few minutes before you take it off the Fire. velveted. ferve fome without glazing. about a fpoonful feparately. Parfley. d* Cream three half-pints of Cream to one pint. and fry it as the lafl : You may glaze fome. of any kind of Garden Herbs. without Border. &c. and. HP H I S is the fame Cream . as Velontee. Creme de Cbocolat. fee. put what Herbs you think proper therein. and finifh it as the laft. and Sugar in proportion reduce it by boiling to about one pint add fix Yolks of Eggs beat up. It is called by the name of the Herbs or Seeds that are ufed. : Cream. Finilh this as the laft. I X three cups of good Coffee. and fettled very clear. together. Charvil. and Sugar according to tafle boil them Obfcrve. with Sugar fufEcient . Creme Velotttee. Chocolate Cream. Creme de Cajfe. boiled quite thick. and flour it again over . bake it between two Fires as other Creams.442 be PROFESSED COOK. and reduce them about one third that the Coffee muft be done as if it was for drinking alone. Tea. requiring no addition. Celery. Taragon. and fix Yolks of ggs . Anife-feed. pound of Chocolate. add a fpoonful of Flour. before you mix it with the Cream.

Crem . or Rice. and fome Sugar half an hour on a ilow Fire. when it has been a little \vhile between two Fires as ufual . when it is of a fine Cinnamon colour. and Sugar-powder according to tafle $ pour it on the Table-difh . ice it on the fame Difh therein. Citron. the Difh on a very flow Fire a little while . fome Vermicelli or Rice in Milk until it is Marmalade. Macaroni . three boil it about half-pints of Cream. or the Inventor's Name. and over You may alfo brown it with a part of the Cream hot Salamander or Shovel. like the reit. all finely chopped. without any Border or difli alone.57^ PROFESSED COOK:. Creme Brules. when it is reduced to about one third part. bake it as ufual. a fpoonful of Flour with' fix Yolfcs of and four of the Whites. put the Skin of a Gizzard chopped moment before you take it off the Fire .drops. and keep it a while. Eggs Orange-flowers. ou de Cream with Vermicelli. or in a foft Oven. and is Make a Capretty thick. pour it gently round. pour it on the Table-difti ramel with Sugar and Water . and Crtmc a la Strajboitrg. ftirring constantly . all chopped very fine. on a very flow heat. T)EAT up . let it cool. with pounded Cinnamon. : : Cre. Burnt Cream. and mix it very well with a pint of Cream.we de Vermlcel. Orangea T>OIL a Lemon-peel. a without ftirring it. little flowers. then put fift the Cream in it. A "DOIL City in Alfatia. and kept very white in the baking between Alhcs-fire. and' reduce it to about half. a pint of Cream and Sugar. and Macaroni-drops. five whole Eggs well beat up. garnifliing.

to catch at bottom without burning. put the Whites of four Eggs beat up to it. boil all together a moment. fmifhing with the Cream . a pint of Cream.. and a pint of Cream and Sugar . and fo on. and a fpoonful of drops. or any other forts therein. boil it about half an bake it in the Oven. then place flices of Spunge-biicuits. fmifh it as ufual between two flow Fires. beat up with a and fpoonful of Flour . it only requires proper attention to make a very palatable little Cream : When done. and glaze Creme au it. and pour the Cream into it by little and little. and add a little Cream. Citron. "DEAT up half a dozen of Eggs. T3EAT Flour. when it is of a good I) OIL Colour. and a fpoonful of Flour. flirring continually. and Orange-flowers. Yolks of Eggs.. Macaroni.444- W* PROFESSED COOK* Creme a la Dauphine. up fix Dauphin Cream. with Lemon-peel and Coriander-feed . and a hot Shovel or Salamander. Crime au Caramel. if When it is almoft it become too thick in the boiling cold. : Sugar. Glazed Cream. as already directed for Cream-glazing. and pour part of the Cream into the Dim. put the Dim on a pretty fmart Fire. Gratia. Creme . ftrain it. Pralinees. Caramel Cream. chopped preferred Citron. Orange-flowers. then add five or fix Yolks of Eggs. mix it with the Cream. then Cream. glaze the top with a Sugar. as directed for Craquante au Caramel . Macaroniand a pint of Cream . and make a Caramel. hour. and give it a boiling .

it in Yolks of Eggs . boil together {lowly about half an hour . put the Eggs to it. Creme fonffiie. it will rite pretty high . put the Froth as it is whipped upon the Cream. to boil and thicken a moment It ful : "D EAT muft be pretty thick. up the fame quantity of Eggs with a fpoonof Flour or two . and mix all together bake it in a and the Cream . preferved Citron. boil half a pint of Cream. then add middling Oven it . and one Bay-leaf. Orange-flowers. Rajfed. then put it on the Table-difh. and bake it in a mild Oven. if the Sugar-loaf famion up : Strew a little fine Powderfugar over it. fquirt the Cream to fry of a fine colour. 445 Whites of Eggs frothed. leave it in the it is as. it will fink if you are ready to fervc. and fmooth it even with a knife . fix Yolks of Eggs. made on purpofe to fquirt a thick Cream to fry. which you may do by adding Flour and Sugar. put it upon Table-dim. a pint of Cream and Sugar . called Meringuee: Alfo a Syringe. into it and when hot. all finely chopped. warm fome frying Hog's Lard. fuffered to cool. . a little more with beat up. and JO EAT up riniih It will (land fo. according to difcretion . till Oven Creme . with one fpoonful of Flour. and to keep fo. as for it : Eggs are well beat ^ifcuits. or Puff Cream. a Cream pREPARE the fame manner boil as the firft Meringuee fix .PROFESSED COOK. and Macaroni-drops.Creme Meringuee. with Cinnamon. Autre Creme Meringuie* Another frothed Cream. froth up the" Whites with a little Sugar. Coriander-feeds.

let it remain Creme d'Oeufs d I'Eau. bake it as the former. pOUND and the Breaft of a Yolks of Fowl add roafted . Cvbne ti la Reins. Orangeflower Water. Cfemt . TJOIL Crbne an Blanc-Mange. with the Skin of a Fowl's Gizzard.of Sugar. Eggs and Water Cream. and preferved Citron . mix it with fix Whites of Eggs well beat up . a little Water boiled with Coriander. colour it brown. then fift it as the laft. ftrain it in a fifting Cloth feveral times. with a little powdered Sugar and a hot Salamander. and in its natural colour. Lemon-peel. Cream like Blanc Mange. put them to this Cream. Crime tFEcrevijfcs.446 %%e PROFESSED COOK. Queen's Cream. and boil for about a quarter of an hour. and bake it between two flow Fires . and a fpoonful of Flour. fix Eggs. a few fpoonfuls of good Cullis. a pint of Cream till half reduced. well beat up together . a quarter of a pound of fweet Almonds. pound the Carcafes of eight or more Craw-fiih. \vith fine Sugar. and finiih it after the fame manner or ice it. and Orange-flower Water : When half cold. rubbing with a wooden Spoon . T5OIL it bake between two very moderate Fires.fifli Cream. let it cool a while. : You may ferve it in its natural colour. fift it in a Sieve. a fmall quantity ." a pint of Water to about half flowly. then mix fix Yolks of Eggs. with Cinnamon. of Cream and fine Sugar. and a little Sugar . Coriander-Feeds. reduce it to about half. "DOIL a pint Craw .

The

PROFESSED COOK.

447

dime

Bacbique
in

kept
ceipt

or Bucchus, from Bacchanal's Feaft, ; honour of the God of Wine, as the Re-

mows.
Sugar one dozen Yolks of Eggs well beat as ufual, and ice it afterwards,
it

13

OIL
;

three half-pints of fweet Wine for about a when half ; quarter of an hour with a little

cold, add to

up

bake

it

Crt,\ie

a

la

Eourgogm.

Burgundy Cream.
a pint of Milk, with a bit of Lemon-peel, Orange-flower Water, and a bit of Sugar; boil alfo a quarter of a pound of Rice in a little Water
till it is

ID

OIL

tender and becomes thick
little

;

then add the

Milk

to
lift

it

and little, by it in a Stamine as a

fix or eight Whites the Table-dim, and bake
:

boiled quite thick ; Cullis, and mix it well with. of Eggs well beat up ; put it into
until all
is

it in a mild Oven, or with a When Cover ready to ferve, glaze it Brazing-pan with a little Sugar flrewed over it, and the Salamander or hot Shovel, to catch llightly upon the Sugar.

Ct'lme dc Ris au Bouillon.

Rice Cream boiled

in Broth.

a pound of Rice in Broth, boiled very tender and pretty thick, adding a couple of bitter Almonds pounded, when half boiled, a little Coriander, and fome good Cullis ; boil all together fome time, then ftrain it in a StaA Rice mine, and finim it as ufual ; ferve hot. with Rice Cream is alfo made to ferve cold, Flour,

OOIL

about a quarter of
it

until

is

Cream, Lemon-peel, and Sugar; boil it fome time, fift as the firfl, and finim it in the fame manner as all cold Cream. Moft Creams ought to be ferved cold,
as they are

commonly
it is

eaten at the latter part of the
it is

Repaft

:

If

ferved hot, then

neither one nor

the other,

Creme

448
T

*The

PROFESSED COOK.
Ducbeffe.

Creme a

la

See

Cream d

la Sultane.

prepared the fame on the firft part, only glazed with whipped Whites of Eggs and Sugar when ready to fcrve, and coloured with a hot Shovel, inftead
is

T

of being garnifhed with Orange-flowers preferved burnt, like what is called burnt Almonds.
Creme a
la

;

or

Nourrice.

Nurfe Fafhion, or Nurfe Cream. up fix Yolks of Eggs and two Whites, with a fpoonful of Flour, a pint of Cream, Sugar, Citron, Orange-flowers, and Macaror)i-drops, as before

1DEAT

directed

together, flirring continually grown pretty thick, pour it upon the Dilh for Table ; fimmer it a good while on a flow Fire, fufficient to make it catch a little, and colour the top
;
:

boil

thefe

When

it is

with a hot Shovel.
Ba'.gnets Italiens.

Fritures, Italian Fafhion.

pound of Rice very tender in Milk when it is pretty thick, put a little Salt, fome fine Sugar, Orange-flowers preserved, green chopped Lemon-peel, a handful of Flour, and three whole Eggs ; mix it all very well, and add fome Currants, or a couple of good Apples peeled and cut into fmall
T>
I

O L

a quarter of a

;

bits

;

tion

butter a Iheet of Paper, and put this preparaupon it fingly with fpoon, each about the bignefs
:

of a large
Friture

the Baignets quit the Paper, take them out, and continue frying till they are of a good colour ; drain them upon a Sieve, ftrew a little Sugar-

When

Nutmeg

;

put

this flieet

of Paper into hot

powder upon them, and
Ba'ignets

ferve as hot as poflible.

a

I'Angloife.

Fritures, Englifli Fafhion.

I>EAT

up

fix

whole Eggs, with
fine

Flour, Salt,

good handful of Sugar, green Lemon-peel chopa

ped,

*Lle

PROFESSED Coo*.

449

Orange-flower Water, Macaroni-drops bruifed, of good rich Cream ; rub the infide (of a with Butter, and boil this preparation Stew-pan When it flowly between two Fires without ftirring it
pcd,
land half a pint
:

fimmered thick enough, turn it over upon a Difh, and let it cool to harden it ; when you mean to ufe
is

ir,

Cut

it

into fmall pieces, fry
as the laft.

it

of a good colour, and

finifli

Baignets en Surtout*

Mafked
it

Fritures*

a good Cream as V|AKE Marrow muft be
;

directed for Franckipane or thick : When it is pretty

cold, roll it in fmall balls, and dip them in a good thick Wine Batter to fry ; glaze them with Sugar and a hot Shovel, and ferve quite hot.
Baignets d'Amandes.

Almond

Fritures.
fix

eight bitter ones, Orange-flowers, chopped Lemonpeel, Sugar in proportion, a handful of Flour, and two or three Whites of Eggs ; pound all together fome time, adding a few drops of Water, or more

JpOUND

half a

pound of fweet Almonds, and

or

Whites of Eggs,
roll

to

make
;

it

into little balls
-

roll

them

of a proper fupplenefs to in Flour to fry as
little

Force

meat Balls

:

Strew a

fine

Sugar-powder

upon them when ready

to ferve.

de Pate. Baignets foujfles

Raifed Pafte Fritures.

A/TAKE
Mix
fine,

a Pafte as directed in Pate Rcyak, page 394.

preferved Citron, Orange-flowers^ chopped and Macaroni-drops as ufual ; fpread it upon a Dim, with a little Flour under and over; cut it to of a Nutmeg, and fry in a roll into bullets the
bignefs
as they require a middling hot Friture on a flow Fire,

G

g

450

ke

PROFESSED COOK.
;

longer time to raife than a lighter compofition of a good brown colour, drain them as ufual, ferve quite hot with rafped Sugar over.
Ba'ignets de

fry

and

Pain a Chanter.
Fritures.

Wafer

/"*UT two
them
little

a

little

pretty large pieces of Wafer, and wet to hinder them from breaking O : lav a

Sweet-meat, or a good ready-boiled Cream between two bits, wet the Borders round to pinch them
together, dip each gently in a pretty thick frying Batter, and fry as ufual of a good colour, about a dozen for a Difh : Serve with Sugar as the lafl.
Ba'ignets de Blanc-mange.

Blanc

-

mange

Fritures.

a quarter of a pound of Rice-flour, with a couple of Eggs, fome fine Sugar, a little Salt, and a pint of Cream ; fimmer it on a flow fire about an hour, flirring it often for fear it fhould burn at the
I

"VT

X

bottom

quite thick, add pounded Breafl of Fowl, Orange-flowers, Macaroni-drops, and fine chopped Citron ; flatten it like a Pafle with Flour, let it cool, and cut it in what fhape you plcafe to fry
:

When

it is

Finilh with rafped Sugar as ufual, or glazed.
Ba'ignets

de

Pommes

en Piedefteav.x*

Apple
/"^

Fritures on Pedeftals.

UT
leave

ten or twelve

good baking Apples
if

in two, or

fmall ones ; peel them, and take out the Pippins with a Gorer ; marinate them three or four hours in Brandy, Sugar, Orange-flower Water, and Lemon-peel ; drain and flour them to fry
in a very hot Friture, and glaze them with Sugar and The Pedeftals are made a hot Salamander or Shovel.

them whole

moulds

with bits of Puff-pafte baked, cut with Putts-d'amour* raife them properly upon each other, inter;
,

mixed

as

you think proper.

The

PROFESSED too K.
Pommes
en Surpr'ife.

45

1

BiUgnets de

Apple

Fritures mafked, &c. &c.

eight large Apples in two, hollow each piece in the infide, and marinate them as the lafl readv to fry, fill the hollow with Sweet-meet, or Jelly; wrap each piece in a thin Pafle, and dip them in a
:

When

good Batter to fry of a fine brown Colour powder ibme with Sugar, and glaze others for variety.
;

d la Marifc. Baivnets O
Bride Fritures.

p

EEL
five

and gore the Apples, cut each into four or round flices, and marinate them as the former;

dip them in a good Batter Flour, Wine, and Yolks of
gar, or glaze

made of Cream, Sugar, Eggs Powder with Su:

them according

to all others.

d'Abricots. Baignets de Pecbes Fritures of Peaches and Apricots. are peeled and marinated like the Apples You may either wrap them in a very thin Pafte, and dip in Batter, or only flour them to fry Serve

&

HEY

:

:

very hot with rafped Sugar.
Baignets
a,

la Crfrne.

Cream

Fritures.

half a pint of Cream, with a little Salt, Sugar, and the bignefs of an Egg of Butter ; put as much Flour to it as the Cream can foak ; make it

J>OIL

pretty dry by keeping it on the Fire, then work with a couple of Eggs ; roll it pretty thick, cut into lozenges to fry, and glaze them with Sugar.
Baignets de Fraifes.

it

it

Strawberry Fritures.

TV/TAKE

a Pafte with Flour, a fpoonful of fine O5J>

chopped Lemon-peel, Whites of Eggs beat up, and Gg z

452
and white
it

*fbe

PR'OFESSED COOK.

Wine in equal quantities, fufficient to make pretty foft, and juft fit to drop with a fpoon ; mix fomc large Strawberries with it, and drop the bigncfs of a Nutmeg in the hot Friture for as many as you propofe to make : Be careful to take them out in
the order they were put
in,

them with Sugar.
Ba'tgnets de Sureau,

drain them, and glaze
&? de Vlgne.

Elder Flower and Vine Leaf Friturcs.

bloom; and thofe of Vine Leaves, by breaking off the tops of the fmall tender fhoots in little bunches Both are to be mariniated as the Apples on Pedeftals When drained, dip them in good thick Batter to fry, and ferve with rafped Sugar as moft ufual.
in
:
:

*TpHOSE

of Elder Flowers are made while they are

Ba'igncts

d FEfpagnok*

Spanifti Faftiion, or

Orange

Fritures.

*TpAKE one or two
as

preferved Oranges, which cut into pieces as you think proper ; make a good thick Batter with fweet Wine, and finilh thefe as all

many

others.

The fame may be done
Ba'tgnets

with Lemon, Berga-

motte, or any other Fruit.
de Ramequ'ms.

pretty much, and put it to cool upon a with a little Flour under and over: When pewter Diih, it to are ready fry, cut it into fmall pieces, roll you
flatten
it

TV/TAKE **

a Pafle as directed for

Rameqnins, page 434,

about the bignefs of a Nutmeg, and fry of a good Serve very hot, with raiped Sugar over. colour
:

Ba'ignels

a

la

Daupkine.
Fritures.

Dauphin

A/TAKE

a Pafle rather fupple, with an equal quanof Flour and Sugar, Macaroni-drops bruifcd, tity
all

preferved Orange-flowers, and Lemon-peel,

chop-

ped

The

PROFESSED COOK.

453

ped very fine ; mi^c it with Whites of Eggs until it is of the confidence required, which is to be juft hard enough to bear working with a Rolling-pin ; roll it in flieets about the thicknefs of a half crown, and let it cool to harden ; then cut it into what fhape and form you plcafe, with moulds of any forts of flowers Fry this as ufual, and glaze with Sugar.
:

Baignets a la Fermiere.
Fritures, the Farmer, or Houfe-wife Falhion.

fome well-drained frelh Cream-cheefe with Salt, two fpoonfuls of Flour, a few Eggs, and a fmall quantity of Sugar ; when thefe are all properly worked together, butter a fheet of paper, and
I

X

drop

it

Cream

thereon fcparately ; put the paper with the into hot Friture, and when they loofen from

the paper, take

them
:

of a good colour

out, and continue frying brifkly Serve with rafped Sugar over.

Baignets d la Nonnette*

Nuns

Fritures,
fee

HESE
flour
it

are

done with Pate Royale,
it

page 394

;

to

make

of a proper confiftence, cut

it

in

what lhape you

pleafe to fry,

and

finilh as vifual.

Baignets en Caijjcs.

Fritures in

Paper Cafes,

the fame preparation as for thofe au Blancmange, all to the Meat part^ which is not to be ; prepare one dozen or more of fmall paper cafes in different fhapes, rub the infide with Butter, and fry in a

TV/TAKE

When done, take them out of the very hot Friture that and paper, part that was in the paper with glaze and a Salamander, or dip them in CarameledSugar
:

Sugar.

Gjg

3

Baigneis

454

tte

PROFESSED COOK.
de plufieurs

Ba'igtiets

Fapns.

Different forts of Friturcs.

A/I IX a fome

frefh

Salt

Cream Cheefe with five or fix Eggs, and Sugar, a pint of Cream, and Flour
pretty fubitantial
is
;

quite thick, flour your it and then fhake fome Flour over Difli, fpread therein, You it ; let it it and cut to what cool, ihape you like. alfo mix Almonds, Citrons, Orange-flowers, Pimay
ftachio-nuts, or any thing elfe therein, and whatever of thefe you mix with it, gives the name. baked Baignets Mignons are made of a Crime Vekv.tee, fried \ and cut in in rolled Flour, pretty hard, pieces, them with and a Shovel. hot glaze Sugar,
Roties d la M',nitne.

make it continually; when it
fuff.cient to

boil

it,

flirring

become

Toafts, after

an order of Friars fo called.

them

pretty large pieces of Bread Crumb, and fry in Oil ; put them into the Table Difh, when

properly drained ; mix chopped Parfley, Shallots, Capers, Pepper, and a pounded Anchovy, with fome good Oil ; pour this over riie Toaft, and garnim round with Fillets of Anchovies foaked.
Roties a la Genoife.

Genoefe Toafts.
half and half AnToafts, and add a thin ftice of Bacon to each ; dip them in a good thick Batter, made moftly with Eggs, fry flowly, and drain them very well with a linen cloth ; ferve a Ravigotte Sauce under.
a French Roll with LARD chovies cut into
;

Ham

it

Rotle

d rinfante.
Infanta, Spanifh Princefs.

Spanifh Toaft

;

from

A /TAKE
la

the fame Preparation as diredted for Crime d

Page 420 ; make an Almond-pafte, which you prepare as a Toaft ; raife a little Border ; bake
Moelle,

The
bake them
therein,
;

PROFESSED COOK.
;

455

and when cold, pour fome of this Cream brufh it over with high as the Borders Whites of Eggs, beat up with Sugar ; and colour them
as

with a hot Shovel.
Roties au Mortier.

Pounded Toafts.
a bit of rich Pafte, which put into a Mortar, with a Veal Kidney roafted, a little of the Fat, Salt and Sugar, two or three bitter Almond Bifcuks, or the Almonds alone, Orange-flowers, Lemon-peel, and a little preferved Citron ; pound all thefe together, and add four Whites of Eggs, beat up, to bind them ; put this upon Bread Crumb, cut as Toails, and bake
in the

TLJAVE

Oven.
Rotie de Bretagne.

all

Britanny Toaft. forts of Sallading Herbs, and

mix them

with Salt, Pepper, Butter, and a ferve this upon toafted Bread.
Roties de Foies gras.

Lemon Squeeze;

Fat Liver Toafts.
a Farce, finely chopped, with Bread foaked Truffles, one or two fat Livers, Marrow, Parfley, Shallots, Pepper and Salt, all well mixed with Eggs ; fpread it upon pieces of Bread cut into

TV/TAKE
in

Cream,

Toafts, Bread, and Farce, much of an equal thicknefs; fmooth them over with a Knife dipped in Yolks of Eggs ; ftrew Bread Crumbs over, and fry them Serve a clear Sauce under.
:

Reties de Rognons de Veau* \7 MT- 1 TA

Veal Kidney Toafts. *

its Fat; feawith Pepper and Salt, chopped Shallots, Parfley, and a little green Sweet Bafil ; mix it together

a roaded Kidney, with half of

fon

it

G

g4

with

456

17x

PROFESSED COOK.

with Yolks of Eggs, and lay it upon pieces of Bread, Bread in what fliape you think proper ; finilh them with Bread Crumbs ; put them into a Baking-diih, upon thin Dices of Lard, to bake in the Oven ; when done, drain the Fat off", and wipe the Bread with a Linen Cloth ; ferve with a little
as the former, or cut the

Gravy under.
Roties au

Jamb on*

Ham
r

Toafts.

/"*UT as many thin flices of Ham as you propofe making Toafts ; (it muft be foaked fome time, ex-

cept it fhould be quite frelh;) foak the flices of Ham, a Stewpan, over a How Fire ; turn them once or twice, (they require but a fhort time to do ;) take the out, and fry the Bread in the Fat ; you may add a little Butter ; put them on the Tabk'difh, and the flices of upon them ; keep them warm add to a
in

Ham

Ham
it

:

little Cullis, in
;

the fame Pan, a

little

Vinegar, and Pep:

moment, flirring with a Spoon Serve per this Sauce upon the Toafts. You may make the fame
boil

a

with frelh Bacon, alfo pickled Pork, which is to be dipped in Batter, and fried Serve upon fried Bread, with a little Sauce under.
:

Roties de Foies de Rales,

& autres.

Toafts of Scate Livers, and others.
the Livers of any forts of Fifh, alfo ParShallots, Capers, Pepper and Salt ; fimmer it on the Fire fome time, with a good bit of Butter, then let it cool ; fry fome Bread in Butter, cut into diffley,

"V/TINCE

ferent fhapes, and lay this Preparation upon it, and crofs-bar it over with fillets of Anchovies ; bafte with melted Butter, and Bread Crumbs, bake in a mild Oven

about half an hour on a Baking-plate, and ferve with 6 little melted Butter, and a good Lemon Squeeze. Rfakt

The

PROFESSED
German

Cooic*

45?

Roties a VAllemande.

Toafts.

remainder of a Ragout of Salpicon will do for make a frefh one ; chop it finer than for a Ragout, and mix a little chopped Parley ?nd Shallots with it, and two Yolks of Eggs ; reduce
this as well as to
it

'T'HE

very thick on the Fire

;

when

it is

cold, put

it

upon

toafted Bread cut to

up

of hard Yolks in it, i garnifh with Bread

what form you pleafe ; ftick bits and rub it over with raw ones beat
;
:

ture, or

bake

in the

Crumbs fry in a very hot FriOven Serve a little Cullis Sauce

under, with a good Lemon Squeeze, Sec Salpicon Sauce.
Roties de Legumes. of Garden Greens, Sec. Toafts A/TAKE a Ragout of Spinach, or any other ; feafon it as if for the Table, without Toaft ; when it is cold, mix it with a few Yolks of Eggs, finifh after the fame manner, with Eggs and Bread Crumbs, and fry or

bake

it.

Roties en Rocbers.

ATAKE

Rock, a Cream

to look like Bifcuits fo called.
as

419.

When

it is

directed for Franchipane, Page cold, mix it with four "Volks of
to a froth
;

Eggs, and beat the Whites
;

fprcad

the

Cream upon pieces of fried Bread, cut in different mix fome Sugar with the Whites, put the lhapes froth upon it indifferently, and a little ralped Sugar over ; bake in a foft Oven j ferve dry, hot or cold.
Roties
foi'fflees,

Puffed or railed Toafts.

fome of Parmefan Yolks five Marrow, Checfe, Eggs, a&d the Whites whipped to a froth prepare it upon pieces of Bread cut like Toafts, and fry them in Butter ; rub

pOUND Beef

the Breaft of a roaftcd Fowl, with

;

^f PROFESSED COOK.
nib them over with Whites of Eggs and garnifh with Bread Crumbs and Parmclan Cheefe mixed ; bake in the Oven, and ferve a good relifhing Cullis Sauce unYou may make a Toafl with Truffles. Muftirfer, r rooms or any thing clle in the fame manner.
;
i

Pommes

en Farbalat-

Apples feflooned. fome Golden Pippins, or any other good {lewing Apples, gore them whole, and flew them to three parts with Sugar, and a little Water ; make the Syrup pretty rich, to clog to the Apples, and wrap them round with a thin Pafle, cut with a Pafle-cutter, (which are moilly fcol loped) and make Knots or Flowers with the fame Pafte, to put on the top of the Apples ; rafp Ibme Sugar over, and bake a moment in the Oven.

T)EEL

Pommes
Apples

en Colt mafon.

in the

fhape of Snails.

as dire&ed for Tarts of the fame ; make a thin Pafle, in which put fome of this Marmalade, and form it in the fhape of Snails, or any thing elfe ; brufh them over with Whites of Eggs frothed with Sugar, and give them a good colour in the Oven. Although thefe are direclly as Apple Puffs, yet variety of fhapes for the fame

A/TAKE

a

Marmalade of Apples,

them,

thing are agreeable, according to the form you give fo they muft be named.

Pommes

en Surprife.

Mafked Apples.
the Apples as directed for Farbalaf, only make a larger gore in the middle ; let them cool, to fill with what fort of Sweet-meats you pleafe ; wrap

pREPARE

and garnifh with fmall Flowers, or cut any thing according to fancy ; rafp fame Sugar over, and bake them in a foft Oven.
in thin Pafle,
elfe

them

Pommes

PROFESSED COOK,
Pommes
Farcies.

459

Stuffed Apples.

/7JOR.E
of
as

and fill them with a good bruih Cream the outfide with Whites Franchipane make as to much Eggs, Sugar Powder flick thereto and them bake in a mild Oven, upon the poffible,
as the laft,
;
:

them

Piih you intend for Table

Serve either hot or cold,
Glacees.

Pommes

Apples them, and leave the Tails ; gore at the oppofite fide, not quite through, and boil them with half a pint of red Wine, fome of Sugar, and a fpoonful a about for that calculated this is Brandy, ; (obferve that and fo in them fimmer dozen, {lowly, proportion,) they may not break; when almoft done enough, take them out, reduce the Syrup to a Caramel, and put in

in Jelly, or glazed.

pEEL

the Apples rubbing them all over with it ; or you may wrap them in a thin Pafte, and iinifh as directed for Farbalat, glazed with a white Glaze, as directed in

Pommes au Cbocolat, Pommes a la Creme of any Sorts, are finifhcd after the fame Manner, either glazed or not. Pommes au Gratin d la Creme ; when boiled as the laft, put fomc prepared Cream into the Table-difh, on a How Fire, to catch a little at Bottom ; the Apples upon it, and more Cream over ; keep the Dim fome tim,e between two Fires.
Pain de Jambon a
la

Mayence.

Ham Roll,

or cold Loaf.

UT
lia

Ham
is

thin flices of ready-boiled or roaftcd Weflphamake a little Farce with fome of the ;

Fat and chopped fweet Herbs
Pafte as
fiat

made

for

have fuch kind of French Rolls, beat a bit of it
;

with the hand, according to the bignefs required, put

fry it in Butter. pare may Afparagus. put fome of the Farce upon a few flices of Ham. Some Bakers in London make little hollow Rolls fit for the purpofe. : Spinach ferved in the fame manner flat The two firft are alio Toaft. or upon Salt. or half a upon Roll dried in the Oven. or in any other it a handfome look. as being very convenient to carry about. then the Paft. and take out all . when it is cold. : Pain en Surprlfe. to fhape. till the Blanc-mange is quite firm This is done either with : one large Roll. Morel.finiihing with the Pafte. whigh you form as a fmall Loaf that in a nothing elfe may appear . 'TTAKE the a French Roll well crufted. Spanifh Loaf. leaving a pretty thick it properly in fcollop. and put it again a moment into the Oven to dry .460 <T/je PROFESSED COOK. Pain a I'EJpagnole. or Ice.which they call Oyfter Rolls. put it on the Table-difh in a cool place. likewife ferve Peafe. or ftewed you border . fill it with Crumbs Blanc-mange . Loaf about an inch fink it about half. Pain de Morilles f? de Champignons. or fried Bread. give and ferve a good Ragout of Mufhrooms or Morels in it . . and cover fill them with a ready-prepared Cream. a flice of Bread round the thick . dry the Cruft in the Oven. Mafked Loaf. bake it upon a Baking-plate Thefe kinds of Serve cold. from being dipped in Spanilh Wine. and continue this two or three times over. and' when pretty thick. and put into the middle of a the Difh. middling Oven Loaves are moftly ufed on a journey. glaze it all over with white Glaze. the . '"TAKE out' all the Crumbs of five or fix fmall Rolls. or three or four fmall ones. as being often ufed to ferve Oyfter Ragout in. or Muftiroom Loaf.

and fo of all Italian Pafte in general It is to be boiled in good Broth . with Sugar Powder .PROFESSED COOK. Pain a la Ducbejfe. and Lemon then drain and fill it with Fran. An 'T* Italian Pafle. Whites . it and chipane Cream. as much dried preserved Citron Chips. flop up as the laft . it is however neceffary to obferve. half a quarter of a pound of Pillachio-nuts. French Author names in what ftreet the belt Paris . or Nonpareils. Sugar. mix it more -if required. out of a good large round Roll and the Cruft a little while in Milk. that it is very apt to be mufty. bake it in a mild Oven. as if i 461 * the holes with the bits cut off to make them appear whole . Crime* Pain a Cream Loaf. which is very eafily found out by fmelling. but I fhall not take upon me to be fo affirmative for London . mix fome is HE fold in : Panne fan . and put this compofition upon it in the form of a fmall Loaf. bake it in a pretty hot Oven to give the it KE Crumb a fine brown Colour. the Roll upon it. and half a pound of T> OUND : pounded together. put a little Cream into the bottom of the Table-difh. foak rafped. glaze it white. half a pound of fweet Almonds fcalded. butter the Diih you intend for Table. Macaroni. beat up the Eggs. then flour them to fry la and glaze. and garnilh it with Sugar all is finely When with fix or Colours. or rub it over with Whites of Eggs. and pretty thick of Cream all over. when it is very tender and thick. foak them in fweet Spanifh Wine a little while. Duchefs Loaf.

Flemifh Wafers. put it upon the and colour it in the Oven. The PROFESSED Cook. a faggot of fweet Herbs. Carps Roes Dutch Fafhion. half as much Parmefan. add more Cream . follows a Pov. melt or toaft a quarter of a pound of Swifs Cheefe. and finilh : the . according to the FleWafer-irons Mix a pound of Flour with a pint of Cream. or a bit of frem Bacon. turning the Iron once or twice are alib ferved in hot Cream. for mifli : UANTITY : Laltances de Carpes a la Hollandoife. then give them a good gold colour. if it is not liquid enough to pour eafy with a large Spoon. a little Yeaft. a little Salt. warm the Iron. Salamander. or Gruyere. and a pound of melted Butter . Here. and Eggs bake a element in a foft Oven that is hot enough to Cheefe de Erie in proportion. fome good Cream "P"OR one dozen of anfwer to the French Fronnige a Mortar with four or five after one another. little Paper-cafes of about an inch fquare. put fcalded Carps Roes into it.d'mg a YAngkife . or with a Fondues en Caifles. I fhall take no further notice of it. but as I find that a kitchen-maid of fix weeks practice can make a better. Parmefan Cheefe with it. a good bit of Butter. and pour a fpoonful of this Batter on it . "D OIL a dozen of fmall white Onions fcalded in half a pint of white Wine. in the original.462 Tabie-difh. fill the Cafes with it. Gaufres a la Flanmndc. one dozen. Pepper and Salt When three parts done. keep it in a warm place about half an hour or more . to mix it in . Melted Cheefe in Paper Cafes. bake them of a good brown coServe hot. They lour. rub it with Butter tied in a Cloth.

eidd a "D OIL : fcalded Lemon . put the Roes into the middle of the Difh. or a flrong green if you think proper : Serve the Sauce upon the Onions only. and the Roes and Crewfifh Tails round feparately add fome good rich Cullis . or in the bottom of the Dilh. put the Roes to it. Roes about a quarter of an hour in fome good Jelly Broth. add a bit of Butter rolled in Flour. which you bafle with Whites of Eggs to make them fill them with Craw-filh ftick the better fpawn boiled a moment in a good Cullis. lift it in a Sieve. a FAnvkifei Laitances de Carpes f & J Carp Roes Englifh Falhion. well-looking. 463 the boiling . Roes Carps with Mufhrooms. and about two dozen of Craw-fifli Tails picked .f fbe PROFESSED COOK. and prepare a Stew-pan with thin flices of Lard. and white reft Liaifon Sauce. whole Pepper. a white Wine. feafoned with Pepper and Salt When ready to ferve. then put the Sweet-bread into the middle of the Dilh. glafs of if the Ham is not very frefh) when the none (or Sweet-bread is almoft brazed enough. Onions cut into hoops pretty thick. and pour it upon the Roes only. garnifh it round with fried Bread. and the Onions round : Mix a little Spinachjuice with the Sauce. to the Sauce. (they require no longer than time enough to fmifti the Onions very tender) reduce the Sauce pretty thick. limmer together about a quarter of an hour . and a little Salt . la Belkvue* Carp Roes. and one like of Ham . CCALD the Roes in warm Water. upon this a fcalded Sweet-bread. a little Broth. a faggot of fweet Herbs. a little chopped Parfley. to give it a pale green colour. and the upon it. make it pretty thick. Laitances de Carpes a. agreeable. with two or three of the Onion-rings upon it. limmer it a moment without boiling. are alfo drefled as 3 Chicken Fricaflee. .

and ferve a little Cullis Sauce under. and dip them in Batter made of Eggs and Wine . and fplit each in two . and the Sauce be of a middling confiftence. Carps Roes fried. neither very thick. are alfo manner. fill them with light well-feafoned Farce. and garnifh with fried Parfley. ftrew Bread Crumbs over. Anchovies with Bafil. Anchovies in Moulds. and fry a ASH moment this When foaked in Serve with fried Parfley. : giving what form you pleafe when fried. Timbals d'Anchols. let Squeeze. COAK the Anchovies very well. each being fplit into four fillets .464 Lemon tffc PROCESSED COOK. done with Bechamel Sauce. them as ufual . fcald them and fimmer them a while in it. Laltances de Carpes frites. Anckois au Parmefan. . fry fome Bread cut in the fame man-ner. with a few Leaves of fweet Bafil . Anchovies with Parmefan Cheefe. drain and flour them to fry in a very hot Friture to give them a good brown colour i Drain upon a Sieve. them very clean. and bake in the Oven . and when they are well CjCALD drained. fqueeze an Orange over. nor clear A la Bechamel. TXf take the bone out. little "HUB the infide of the moulds with a all Butter. handfomely of Fowl roafted. and thin. they wrapped in thin Pafte. of Anchovies them with fillets intermix of Breafl foaked. then drain. turn them over in the Diih. or with a Cloth . and foak them about an hour in a little white Wine. over with fillets and garnifh them Anchois au Bafilic. firil. marinate about an hour with Lemorr Juice and a little Salt .

fift it in a Sieve. with a glafs of Wine flices and one or two tender. to be pretty reliming. three or four Eggs. and is reduced dip a Napkin in warm Wa- ter to take tie it it might have . is . is made after the fame manner. keeping it in a warm place while it is {training. place the bits of fried Bread thereon with tafte. off. and Water fufficient . a little Salt and Sugar. Hares and Rabbits Ears. or half a one. and boil it until the Meat A CCORDING quite done let it and fkim the Fat clean then pour the clear into a Stew-pan. Orcllles de Lievres &* de it a good Lapins de plujieurs fafons. PROFESSED COOK. the Whites beat up and the Shells pounded. and boil it with Lemon-peel and Juice according to difcrction. and add a Lemon Squeeze . H h Gtlee . to different Sp. Calves-feet Jelly. and pour it into the moulds or glafles before out any fmell it is cold. life Knuckle of Veal. : When they arc very . and give colour in the Oven. clear.The Her. put dipped in a of Lemon Batter. and braze them tender in a light Braze. {train it. grows. the Table-diili. then the Anchovies upon the Bread . pour a few drops of Cullis over. mixing what quality and quantity of pleafe therewith. Shallots. CCALD them well as thofe of Lambs. flrain the Jelly feveral times through. with and rafped Parmefan . Wine you Pled de Veau. to the quantity wanted. Gelee de Viands. fkim it very well. reft to fettle continually until enough to turn to Jelly Itir it it . them to what Sauce you pleafe good thick The Sauce ought or fry.uces. little 465 and put a Cullis in chopped Parfley. cover it over with Bread Crumbs and Parmefan. a Cock Fowl. . Meat Jelly. and on a Jelly-ftand .

and Pepper. Hultres grilles. roll it in Bread broil quickly . yet it ought to be very white. to make it form to a Jelly : The is Ifinglafs fhould be ufed with moderation. pour it : into It pleafe to cool upon Salt or Ice what mould you mould not be too Bkuicfubftantial. as it a bad tafte to whatever it is ufed with. when you think it is reduced enough for a Jelly. and done Huitres frites. TV/TELT a little Butter with chopped Parfley. add fome pounded fweet Almonds mixed with Cream. while it is warm. Shallots. Cream.466 The PROFESSED COOK. rubbing it hard with a fpoon in fifting to make a it TV/TAKE Meat tafte of the Almonds . and mange Ifinglafs. fome J^JARINATE fweet chopped Parfley. and ftrain through a Napkin feveral times like a Cullis. and with Bread little Crumbs mixed with Yolks of Eggs. in the Shells. Small Laft-courfe Difhes continued. the top with a hot Salamander. apt to give Continuation de Petits Plats d' Entremets. (they may be broiled or in their mells with this Seafoning) colour fingly. a little Powder of Baiil. Herbs. a put little of this into each Oyftcr. Broiled Oyfters. large Oyfters with Vinegar. Gelee de Blanc-man<?L o Jelly as the former. is alfo made with Almond-milk. They are alfo broiled Crumbs. as far as mixing the Eggs. which muft here be omitted . drain them to to dip in a thick Batter fry: Serve with fried ffultra . and coarfe Pepper. Fried Oyfters. a Pepper and Butter.

chopped Mufhrooms. CCALD Stewed Oyfters. one clove of Garlick. afld one pounded Anchovy . and hold a hot Salamander over them. put fcalded Oyfters upon this . and a fpoonful of good Oil . with Fire thereon When ready.The PROFESSED COOK. prepare a Sauce with fome in their Oyfters jumped. Ragout of Oyflers. cover it over with Bread Crumbs. chopped Capers. three or four dozen of Oyfters in their liquor a moment . Oyfters. ferve a little Spanilh Sauce upon it. Spanim Sauce. which will make them open very foon Serve : ^p O do them quickly. put them in which will anfwer the fame end with lefs trouble. Parfley. 467 CCALD them then drain good Broth or Cullis. any other preparation. They are alfo drefled like a Chicken Friin or Rolls. Huitres en Ragout. fome Pepper. make the Sauce pretty thick. chopped Parfley. own liquor without boiling. a piece of Butter. it. a bit of Butter and Pepper . iimmer the Oyfters a little while therein . : Huitres d I'EJpagnole. Spanifli Fafhion. put them on a Gridiron upon a fmart Fire. made of a little Cullis. Huitres fautees. or with Huitres a I'Etuvee. pour a little Sauce over. quite hot . without or if you have a hot Oven. with a few chopped Oyfters. fear . with Bechamel Sauce. A/TAKE a little Farce to form a Gratin in the bottom of the Table-dim. then ftrain the Water in a Napkin for Hh 2. and a Brazing-pan Cover over it. a bit of Butter. and to eat them hot. and them. and add a Lemon Squeeze when ready to ferve. keep the Dim on a flow Fire. caffee. or done in a hurry.

as ufual. keep then alive . Craw-fifh. a few Yolks of Eggs. with a good bit of Butter. and broil a little while : Serve without Sauce. green Shallots. and reduce it pretty thick . plain boiled. chopped Parfley. or a whole one. put Bread Crumbs and Parmefan Cheefe over. ''T'HIS : is done in the fame manner as the Coqullles. and give them a few turns in a Stew-pan on the Fire. Hatelet d'Huifres. Hultres en Coquilles. fome fweet Herbs. then fkewer them with as much of the Sauce as poffible. ftrew them with Bread Crumbs. Parfley. and a glafs of white Wine . chopped Parfley. mixing only with a Farce in Cream. half an Onion. fill the Scollops with it. Pepper. made of Fifh and good Seafonmake a Farce by chopping the alfo You may ing them and with Bread Crumbs foaked Oyfters. TDOIL them with half Wine and Water. You . Pepper. and bake in the Oven about a quarter of an Moules. without boiling .may alfo put a fpoonful of Ani- .468 fear it Tve PROFESSED COOK. drain them well. MufTels. coarfe Pepper. according to the quantity j and if them in you would give them a particular Milk and Parfley about ten hours tafte. hour. and garnilh the Dim round with fried Bread. Salt. has been obferved already. . Scolloped Oyfters. are drefled in of ways Oyfters. and a little Salt . put the Oyfters into it to warm xvithout boiling. all the different Ecreviffes au Court-bouillon. with two or three fpoonfnls or good Cullis. Shallots. or Vinegar inftead of Wine. 'TpHIS fcald the Oyfters as ufual. Huitres en Surtout. Muftirooms. boil it. fhonld be fandy put it into a Stew-pan. Shallots. and a few Yolks of Eggs .

them ing a little chopped Parfley. Craw-filh. trim them neatly on the a la Pouleftc. s when ufed with judgment and moderation . Stuffed Craw . on d la Bechamel. trim the Fins clrefs and cut half of the large Claws off alfo . coarfe Pepper and Salt . or a Brazing-pan Cover as ufual) and add a good Lemon Squeeze under when you are ready to ferve. and lay Table-difh. with Muihrooms. Craw-fifh Fricafl'ee. the Dutch fallfiion. ftrip off the Body-fhells and the Fins under the Tails . H h 3 Ecrevijes . addoff. T> OIL . Claws or Fins. boil on a fmart Fire. a faggot of fweet Herbs. Flemifh Fafhion. Ecre-viJJcs farcies. and it gives them a very agreeable tafte the fmall. and ferve in the liquor with f^rigs pf Parfley taken out of the Faggot. rub this Farce over with Yolks of gout Eggs. &c. or Bechamel Sauce. then ufe the to brufh them over with . being prepared in the fame manner. boiled as the former. Whites of Eggs Ecrevtffes a la Flamande.fifh. and fry them. You may alfo bake them in the Oven . 469 This laft is feed in the liquor while they are boiling. fome large Craw-fifh as ufual . fprinkle with Bread Crumbs. as a Chicken Fricaflee. pick the Tails without feparating them from the Bodies . make a Farce with the remainder of a well-tailed Ra- little (the Salpicon is the belt) fill them as large as if the Shells were on . T)OIL them in Beer. They are alfo warmed in Bechamel Sauce without boiling . with a good quantity of Butter.'The PROFESSED COOK. (a very mild Oven will do.

with a little Pepper and Salt . pUT fome large Craw-fHh good bit of Butter. Ecrevijjes aux 'Trufcs* Craw-fifli with Truffles. pound the Bodies to make a Cullis. Salt. add a good Lemon Farce : When it is : Squeeze. take out the Faggot. This is calculated for a quarter of a hundred Serve in their own Sauce. Parfley. ftrew them them feparately. and thicken the Sauce with Flour and Yolks of Eggs fufficiently to be like a cold. and add the Cullis juft long enough to warm : the Craw-fifh limply. . lay and Bread with Crumbs. Craw-fifti Intendant. put in the Tails to fimmer fome time. and when they are cold. : EcrevlJJ'es a Vlntendante. the Juice into a Stew-pan. half a clove of Garlick. Craw-fifh. Pepper and Salt . fommee When the Truffles are almofl done. Shallots. as directed for Craw-fifh Cullis .PROFESSED COOK. two fpoonfuls of Oil. Ecrevijfts d Vltalienm. put a few Truffles into a Stew-pan cut into large flices. and juft Water fufficient to make liquor enough. a quantity of Butter accordingly. with Water. Mufhrooms. chop- ped Truffles. give them a good colour in the Oven When you ferve them. wrap the Craw-fifh in it each on the Table-difh. Italian Falhion. pick the Tails. rPHESE are boiled with all forts of Seafoning. the Juice of a Lemon. let them cool. a faggot of fweet Herbs. till the Sauce is much reduced. and . fimmer them on a flow Fire till they are done . Mufh- rooms. and a few fpoonfuls of Con- "D OIL Vinegar together before you ferve. with a of a Lemon. two glaffes of white Wine.

Bread Crumbs. couple of fmall dices of Fillet of Veal into a Stew-pan to foak on the Fire. half a Lemon fliced. and a glafs or two of white Wine. and ftrew them with Bread Crumbs . when the Meat is Hh 4 half done. Craw-fifh. with one ilice of Ham. bafte lightly with Yolks of Eggs. cut off the tips of the largeft. put them to warm in Pontiff" Sauce. three or four Yolks of Eggs. and fweet Herbs When they are done. Ecrevijjes en Surtottf. put in . chopped Mufhrooms. chopped fweet Herbs of all forts. and Parfiey . and lerve with a clear Sauce and a Lemon Squeeze.PROFESSED COOK. and pick the Tails without feparating from the Bodies . trim the fmall. a fcraped Lard. Pepper and Salt. and drefs them pro- perly on the Dilh. pound thefe very well all together . and throwing more Bread Crumbs over Serve a little Gravy and Lemon Sauce under them. are ftewed like thofe a VIntendante. garnilh with a good deal of Bread : ped Crumbs. boil pUT a flowly like a Cullis . and make a Farce with little roafted Breafts of Poultry or Livers. "DOIL them as the preceding. and dipin Batter . a good bit of Butter. Shallots. Ecrevijjes aux fines Herbes* Craw-fifh flewed with fweet Herbs. Ecrevijfcs a la Sa'mte Menebottlt. and more Farce over them . Craw-fHh mafked. Manehoult. the Craw-fiih upon it. : off. 471 Craw-fifh St. put fomc of the Farce in the bottom of the Tabie-difh. give a good colour in the Oven. Ecrevijjes au Pontife. with Pontiff' Sauce. gOIL Claws them in Water. by baiting with melted Butter while broiling.

fluff a little Farce in the Bodies. Ecreviffes a la Hate. Pepper and Salt . all of Seafoning. 1>UT and three or four fpoonfuls of good Cullis into a pretty large Stew-pan. with a Dim underneath to fave it . ikim the Sauce. forts Craw-fifh in two. with a glafs of white Wine. '"PRIM them pan. Afterwards fift this liquor to ferve under the Craw-fifli. take out the Veal and Ham. Butter. mixed with chopped Sweetbreads. Craw-fim in a Hurry. a glafs of Wine. then drain them. bafte with the liquid of the boiling. cut feven or eight large put them into the Stew-pan over a fmart Fire. and put them into a Stewa bit of Butter. and flir them well to catch the tafle of the Seafoning . "DOIL the Craw-fim in the moft fimple manner . : When Craw-fim enough for a middling Difh. . add Pepper and Salt they are done. EcreviJJes an Monarque. and tie them to a fmall ikewer or fpit to roaft . rub them over with melted Butter. and bake about half an hour in $he Oven . with as the laft. which fill with a Farce made of Carp-roe. EcreviJJes a la Brocbe. fimmer on a flow Fire till they are dead . make a Sauce with two fpoonfuls of Veal Gravy. take out the infide of the Bodies. ftrew Bread Crumbs over. Craw-fim the Royal Faihion. mixed with Yolks of Eggs. fwcet Herbs chopped.472 in live firft Tbe PROFESSED COOK. having trimmed off the Fins . and two or three Dices of Lemon . Roaflcd Craw-fim. and add a Lemon Squeeze : Serve upon the Craw-fifh. add a little Cullis. cover them with Fim Farce properly feafoned. (a few minutes will do) add a good Lemon Squeeze when ready to ferve.

two alive. being properly trimmed little cut the Craw-fifh in boil them a mo^ . "DOIL and fift it in a Sieve . put this into a Stew-pan with $ pound of good Butter. like a Cheefe : la Conde. the Tails cut into dice. and the fame of peeled Lemon. add one dozen of Eggs. i as much Jelly Broth. flour it under and over. flrain it feveral times through a fifting Cloth. Salt. put it on a Difh. or in any other manner. a bit of Butter. and ferve under the Shells. reduce it to a Sauce confiftence. trim off the Tails. and finifhing after the fame manner. Beurre d'EcreviJfts. They are alfo done without the the Claws in the Carp-roe and by flicking Farce. firft preparation. ment. Craw-fifh Butter. the Juice of a good Lemon. about half a hundred of middling Craw-fifh in plain Water . EcreviJJes a a fpoonful of Oil. pounded thoroughly. Pepper. Fromage d'Ecreviffis. then put it on the Fire. two Cloves. and ferve with a Sauce under. with a Laurel^ leaf. two or three flices of Onions. Salt in moderation. then pound them very fine . and a pint of Cream . and drain it When done. and Ravigotte Herbs chopped very fine . Craw-fifh Chcefe. or any other .ffje PROFESSED COOK. and ftir them continually for about 1DOIL . turn- pOUND when ing continually until the Curd is formed. Parfley. or Craw-fifli Cullis. rubbing hard with a Spoon as for Peafe Porridge. Pepper and Salt . 473 Gravy. two glafles of Wine. put the Carcafes to dry in the Oven. about three dozen of fmall Craw-fifh alive. boil it a moment. a little Bafil. Shallots. and cut it into pieces to fry : Serve with Salpicon Sauce. and two fpoonfuls of Cullis together.

(as Livers. or. are all drefled after the different manners of Craw-ftfli. put the Difh upon it to turn it over.Minced-meat Ragout. and properly feafoned. it is Military Omelet. Taragon. ftirring continually over a clear Fire. Crabes. EAT with a up what quantity of Eggs you think proper little Salt and Water melt fome good ButEggs. Omelette a la Gendarme. &c. keep it in a pot for ufe. Ecrevijjes d? Mer. put a little this . S. Crabs . lift it in mine like a Cullis. The Tails will ferve for a Ragout. Bread Crumbs . This is the mofl common and moft natural way : But they are alfo made with any forts of chopped Sweet Herbs. it about half an hour on the Fire to give a When good a Sta- the Butter is melted. and are called by the name of what is put to them . or to mix with any other thing . Sea Craw-fifh . viz. the Omelet is formed and of a fine gold colour . Lobfters. and ferve hot. Kidnies. alfo to make a Sallad with fillets of Anchovies. .474 colour : 2fo PROFESSED COOK. D'O 15 M E L ET T E Of OMELETS. allowing time and quantities of Seafoning. pour them into ter in proportion to the quantity of a quarter of a pound for eight Eggs till the Frying-pan. c. and pour it upon frefh cold Water to cool. alfo with ftewed Greens. and fmall Saliading-herbs chopped. about . litRagout of ftewed Sorrel. as Burnet. make two Omelets as the firft. Chervil. fried Bread. green Shallots. and others) provided minced very fine. Houmars. with a "\/[AKE and mixed with tle Parmefan Cheefe rafped.

This is explained already. with three Eggs. Omelette d la Crgme de Ris. fweet chopped what bignels you cold. or a Sauce made with (lice of Ham.ec. and ferve as foon as poffible. as it will fall time after it is done enough. Omelette au Bajilk en Baignets. or with a hot Shovel. by keeping any Omelette a la Farce. and garnifh the Difti round with Handing up like a Pafte border .The this PROFESSED COOK. dip them in good to fry : cut to roll like Olives. and ftrew Bread Crumbs and . flice Ham and another minced therein. or wrap them in Pafte. Omelet with a Ragout of Stewed Greens. Serve with fried Pariley. Raifed Omelet. Omelet with Sweet A/f to Bafil. beat up the Whites to a froth to put to it in a deep Pan. 475 Ragout between. and poured over. in. which by dipping the edge of each bit in do. Omelette au Jambon. little AKE Bafil two or three thin Omelets with a . or think proper : they are them When Batter. a quarter . you may Whites of Eggs to make them flick . eight or ten Yolks of Eggs in a good Bechamel Sauce. melted Butter over it. Omelettes de Rognons de Feau. and fome good Butter. Omelet with Cream and Rice-flour. with bits of ready-boiled or upon it. pour a little fried Bread. Parmefan Cheefe as before give colour in the Oven. Salt. Omelette fouff. pUT make it raife by keeping it over a fmart Fire. a quarter little of a pound of fine Sugar. Veal Kidney. lyj I X a two fpoonfuls of Rice-^our. well mixed .

except that you put a readymade Fifti-farce between. as the lad. mix with the Eggs a couple of fpoonfuls of Cream. a little fweet Bafil-powder. but of the. Omelet with Almonds. : confidence of Marrow. is Omelet 'the Country Fafhion. done after the fame manner as that a la Gendarme. coarfe Pepper. preferved Citron. and a pint of very good Cream . over upon the Drill. alfo ferve : of Cullis upon then an Omelet with any That of Craw-fifh is rather forts pre- it is called Mafquee 9 mafkcd. garniih the infide of a deep round Pan with a ftieet of Paper. a quarter of a pound of good Butter. {tripped of the Bones. done with chopped Parfley. and finifh as the lad-men-* A tioned ferable : You may it . Orange-flowers. Sorrel. therein pounded fweet Almonds and a Make it either as the or in Petty Patee-pans. ou de Harengs Soreis. Omelets with Anchovies. or any other forts of moulds. and roll it round. as thick as the Franchipane Cream : add a little chopped Lemon-peel. Omelettes d'Anckols. Omelette aux Amandes. and bits of Butter Bake it as ufual. and bake and glaze it it in the Oven . turn it with a Sugar glaze. la Salnte Meneboult. place Bread upon it. Macaroni-drops in powder. well buttered on both fides. Shallots. *TpHIS tle is done after the fame manner lifted. by lit- mixing Beef-marrow melted and laft. eight or ten Eggs. and cut into fmall Fillets.476 ffie PROFESSED COOK. Omelette . Pepper and Salt . &c. THITHER of thcfc mud be well foaked. Sec. not too ftiff. Nutmeg. or Red Herrings. Omelette a la Servante. the Whites well beat up . boil thefe together until they grow When almoft cold.

with chopped fweet Herbs. Oil inftead of Butter. and Apricot Marmalade . green Shallots. Cherries. chopped Parfley. are quite done. a little Pepper and Salt boil it till it is quite thick. only obferve. Omelettes aux Onions. and garnifh with Piftachio Cream. Qmzletta . cut to what bignefs you think proper. Omelet as ufual . that it requires a longer time to do. fpread them upon a Difh. TV/TAKE a couple of thin Omelets. and a little chopped Pariley . and ilrew them with Bread Crumbs and rafped Parmefan Cheefe . make two fmall Omelets without Salt. to make the T3 OIL a *~^ . Omelettes a la Dauphine. roll them up to cut to the bignefs of a little Almond Pafte.*The PROFESSED COOK. and fried in Butter . Pepper and Salt : fillets Serve with bits of fried Bread. Omelettes a la Creme. Omelets with Cream. between two bits of Omelets. or more. and place them thereon . cut the Omelets according to the largenefs ^nd length of the Bread. glaze them with a little Sugar and a hot Shovel. with the Crumbs of a French Roll. put the Onions and a few fillets of Anchovies upon them. have fome pieces of Bread cut like toaft. or with a Salamander : Serve what Sauce you pleafe under. two or three fliced Onions in Butter till they add two Yolks of Eggs. and roll them length-ways . garnifhed with of Anchovies. Omelette en Hatereaux. then add five or fix Eggs. This is done thin. 477 Onion Omelets. pint of Cream. or any other Paftry . formed in moulds. give them a good colour in the Oven. Omelets the Dauphin Faihion. pour a little melted Butter over.

as mafked : Inftead of being in done with the fame Seafoning. with a little *-* Lemon-peel rafped. then mixed with the Eggs. one over another. and a little more Cheefe . and Seafoning. but no Salt. or folded one Omelet. with minced Livers of Poultry or : They are firft feafoned. a few drops of Orange-flower Salt. Servante. according as they are done . feparate the Yolks from the Whites. Snow-balls of Eggs. Omelette au Parmefan. thin to take colour. take them out to drain. put the Difh in the Oven about a quarter of an hour fait enough . Omelets. and mix therein a couple of fpoonfuls of rafped Parmefan Cheefe. and turn them about the fame . roll them up. Omelet with Parmefan Cheefe. a bit of Butter. Game Omelettes au Pole. as the Cheefe will make it make four Omelets of this quantity pretty . and lay them on the Table-difh. Oeufs en Neige. reduce eight and a quarter of half in a pound of Eggs. keep them feparated poached Eggs. tey them upon the Table-difli. fome Pepper. a little Sugar .478 Omelettes The d PROFESSED COOK. "D EAT up about a dozen of Eggs. pour a little melted Butter over. they are Minced-meats. in or ferved between two. which like boiling . lafl beat up to a froth . a la la Fermiere. Poultry or Lamb's -Blood. viz. and prepared as for either Ragout . Oeufs brouilles. put this into the Cream to break about by fpoonfuls while it is boiling. T>OIL about three half-pints of Cream. with Blood : Mix with the Eggs. and mix . See ditto. fpread fome Parmefan Cheefe over each . it Water. or Omelets. cither Omelettes au Sang.

&c. pour this into little moulds in the form of Eggs. which you put upon the Cream.The i PROFESSED COOK. fome good ftrong Coffee. with a quarter of a pound of Sugar. beat on the Table- as you mall think proper. Coffee Eggs. &. boil five or of Eggs as the laft. and fift it. or of any other. and drain the Cream it. or with Coffee. froth up the remainder of the Whites. beat up fix Yolks of Eggs. and put fpoonfuls of : Whites them the fame fix When to boil again . mix Oeufs d la Daupbine. powder it with Sugar. (do not or a Dutch fill them quite) and bake in a mild Oven. with about four cups of Coffee. 479 I . Fruits or Birds. and a bit of .-.' the Yolks with the Cream. fift it in a Sieve and lerve upon the Whites. put Cover. Eggs the Dauphin's Fafhion. between Cover a one. keeping it upon the Fire without boiling.. and garnifh with Nonpareils : or eight Yolks with half cold. is it 1 1 1 up pour dim.c. raifed in the middle . and keep it a little while under a Brazing-pan When ready to ferve. if you have of copper or china. or with Brazing-pan A/TAKE They are made after this manner. Cinnamon fix 1 fift it when you it find that the Cinnamon prevails enough. "DOIL a pint of Cream. let it reft to clear as ufual. either . Oeufs au Cafe. only long enough to give it confiftence. as is done to a Liaifon for a Fricaflee . or in a mild Oven the Snow-balls round it. and bake it between two flow Fires . and fweeten it with Sugar according to difcretion. two Fires. proper in the fliape of any moulds. a little rafped Lemon-peel.

adding fome Cinnamon. either in prepared for that purpofe fried in Butter.. Oeufs a la -Mouillette. Oeuf . and pour it on the Difh you intend for table. a T\ ONE Maiked Eggs. mixed with Cullis. and bake in the fame manner as au Bain* : TDOtL Mane. : Serve with bits of Bread are called the Mouillette. Coriander. and only ufe the Yolks. as a Sauce Robert. and minced ready-boiled flrewed upon the Eggs. or a Pafte with holes. Ham Oeufs a la Robert. mam on the Fire to three parts . yimagtette. Oeufs bromlles a la Proven pie. and half as much of the Whites as Yolks of Eggs . Stands. Iharpim Sauce. a ferved with Eggs. until it is come to a pretty brown colour . then add a pint of Water. or pre: manner to ferve in the Shells Break pared them at one End. then put them on the Dim.480 ^he PROFESSED CooK* Oeufs a FEau ate Caramel. which beat up a fmall time. put it back into the Shells to after this ferve hot. boiled in the Shells. or dip in. done with Onions fried and ferved with Muftard. and a little rafped Parmcfan over . and LemonWhen this is half cold. a quarter of a pound of Sugar with a glafs of* Water. Provencel Fa/hion. fpoonful of This is the common poached Oeufs a Id Eagnolet. They to wet. and boil about half an hour. viz. beat up fix Yolks of peel Eggs therein. Salt and Pepper. with pounded Anchovies. or in Moulds or Cups as the laft. Eggs with Water Caramel. viz. bake a moment in the Oven. with a little Cream. in Butter. fift it in a Sieve. if agreeable .

properly feafoned . bake on a flow Fire. pared. as When done pretty hard. made with pickled : Oeufs a VEtuvee. as Sheriff. garnifh the Difh round with fried Bread. ftrew rafped give them colour with a hot Shovel Parmefan Cheefe over. &c. and fry of a fine brown the "DREAK have fome Carp-roes and Onions flewed tointo the and gether. -They are alfo done au Gratin. and the Yolks muft . Mufhrooms. Stewed Eggs. Eggs in hot Friture. and then the Ragout. only a little Butter. &c. Vinegar upon Whole or beat up. colour . Pepper and Salt. add a good Lemon Squeeze upon the Eggs. and break the Eggs upon it whole as the laft.PROFESSED COOK. and proper Seasoning . with Cullis and Butter . put the Eggs middle of the Difb. rub the Table-difh with fome frefh Hog's Lard. to hide them. It is to a little burnt Butter and cuftomary enough pour them when done without either Cheefe. Farce of what you think proper. Oeufs au Prevot. remain as tender as poached Eggs. Oeufs an Grat'm au Parmefan. and the Ragout round. pour the they are doing Fat out of the Dilh. as is done in hot Water for poaching. catching) upon a filver Difh. without any Farce under. put it into the bottom of the Difh on a flow Fire . 481 Eggs with Parmefan Cheefe. pouring the Sauce equally upon the Eggs . or Judge-advocate. Ji The . adding Pepper and Salt . break the Eggs upon it as J^/JAKE a little for poaching. TJTAVE a little Salpicon Farce or Ragout ready pre- Pork. and coloured after the fame manner. Onions. and pour a little melted Lard over. (viz. turn them about with a Skimmer to make them round.

either fried round in Hog's Lard Friture. a ce que I'on Of fried and poached Eggs. Pepper the Seafoning is done enough. and leave them a l^GGS for will never look well little while in the Water . Bacon and Eggs The fame. <oeut. The Eggs being fried fo. See Oeufs a You alfo with any forts make fham Eggs. put fome Vinegar and a little Salt into the Water. after it is taken off the Fire. a pUT and good chopped Parfley. and a fliarp Sauce under . put Shallots. with When Mufhrooms. by filling of Cream ready prepared. or any kind of Lettuces) . Vinegar. as is common every where. boil the Eggs but a moment.482 The PROFESSED COOK. & des Oeufs pocbes. or with a little Cullis Sauce and a little . Oeufs a la Tripe a la Creme* Fricaflee of Eggs. Cream . pare : them properly as you take them out dip them again in the hot Water. to any Sauce poaching ought to be very frelh. : Oeufs a la Coquc. la Mouilthe Shells Des Oeufs frit's. turn them about with a Skimmer. they are alfo ferved upon a Ragout of Minced-meat of any fort. fried Parfley. viz. in the Shells. and break the Eggs into it while it boils hard . and drain upon a Cloth Serve upon any fort of dewed Greens (Sorrel or Spinach are the moft in ufe. and cover the Pan . Fried Eggs are ufed to the fame purpofe. are alfo ferved with fried Bacon. but may be done with Endive. or with Butter in a Frying-pan. or they . or Ragout. with a bit of Butter under each Egg. if done in a Frying-pan. and are then called Oeufs au Lard. or a Lemon Squee/e. Salt : a bit of Butter into Stew-pan. leffe.

with is Muftard.PROFESSED COOK. and then finiihed as the laft . with a few drops of melted Butter Oven juft long enough to give them a . with a glafs of white Wine. and each cut into fix or eight fillets . Mufhrooms. and ferve upon ftewed Cucumbers. Omelet into fillets. as Girkins. warm done with Onions inftead of firft preparation HpHE and Onion fweet Herbs. Pepper and Salt. Peaches. and fcald them a little while in hot Water to Eggs. Eggs in Fillets. UT the hard . with a little Flour to thicken the Sauce. Oeufs en Fillets. Eggs in two. with a knife dipped in Yolks. take out the ftrength of the Vinegar and Salt. &c. Oeufs farels aux Concombres. without breaking the pound the Yolks with Bread Crumbs a little Butter. Eggs with ftewed Eggs with ftewed Cucumbers. Cream to it 483 according to the quantity of Eggs intendfirft hard which are ed. Pepper and Salt. Whites Shallots. put the Eggs to it. add Muftard fufficiently This is alfo done by cutting an when ready to ferve. fill the Whites with it. and ftrew Bread over. mix it well with raw Yolk. and putting it into the Sauce juft long enough to without boiling. Eggs /"^ fluffed with a Cucumber Ragout. as is commonly done with Pigs Ears. which ought a la to be very Ihort. fmall Melons. chopped Parfley. Oeufs d la Tripe aux Concombres. Gravy inftead of Cream. I i 2 Oeufs . boiled. Crumbs in the bake good colour. Hard Eggs are mixed with any kind of Pickles or Preferves. Oeufs a la Tripe aux petits Pots* Peafe. Moutarde. fmooth them foaked in Cream. NecCut the Fruit in the fame manner as the tarines.

and the tops coloured with a hot The Shovel . cut Eggs into two. Oeufs d la Farce. Orange-flower Water. Oeufs a Ictoil little Vinegar fhould be added to the Butter la DucbeJ/e. rub the bottom with Butter. with three whole a little Salt and Sugar. Oeufs au Reurre noir. Oeufs an Miroir. rafped Lemon-peel. put the Table-diih upon a moderate Stove. Butter muft be prepared before the Eggs are broken into it. This is from being done with as little as poffible. Eggs the Flemifh Faftiion. drain. fome Cream and Sugar. ID EAT up a fpoonful of Flour. with a few drops of Orange -flower Water. Eggs fried in burnt Butter. and put a feafoned : T>RAZE half . Oeufs au Lait. Eggs as clear as a Looking-glafs. Eggs the Duchefs's Fafhion. and pour the preparation thereon when it is pretty hot . and a bit of Lemon-peel. and put them whole pn the Diih feparately. Eggs with Milk. in the lafl direction of that Article. a for Sauce. and well When done. poach the Eggs in it. Oeufs a la Flamande* Eggs (both Yolks and Whites). and colour the top with a hot Shovel. and a little Milk . Eggs are each cut into four to garnifh flcwcd is Greens. leave it on the Fire a few minutes. being tied. fome Cabbage-lettuces. done with poached Eggs.484 The PROFESSED COOK. and reduce the Cream for Sauce to ferve upon them. This has been explained in Oeufs an Gratin. Hard HE Sauce boiled Eggs. as commonly called a Farce.

and bake it in the Oven turn it over gently. *TP HE Eggs Eggs mufl be boiled neither hard nor foft. the Yolks boiled very hard. boil alfo a few raw Yolks and Cream beat up T)OIL Glazed Eggs. take off the Bacon. Oeufs a la mould not be Serve a Payfanne. garnifh a deep Stew-pan with flices of Lard all round. put the prepa-. for the Yolks fhould not be hard . to mix with it. for Table. chop a good flice of Bacon. ready-boiled. pour this upon and rafp Parmefan Cheefe over all. and fprinkle a little Pepper and Salt over them . and let it cool before ufing. and fix pounded Coriander. till pretty thick. as is to give in Flanders to give this to their them Bread and Butter in England. one dozen and a half of Yolks of Eggs beat up. lay on a few iiiiall bit of Butter. When done. a little break the Eggs into it as for poaching. and glaze with a hot Salamander. alfo a little Pepper and if : Oeufs glaces. It is as common poor people it the Country Faihion. for the children. ration into it. and when it is quite thick. pour a brown Glaze over. but juft like Marrow Cnllis and Butter Sauce upon them. wipe the Fat with a Cloth. J t 3 0**ft . the Sauce does not give it tafte enough . Broth in the Difti you intend together the Eggs. and add a fpoonful of a la Mode Beef Sauce not too high feafoned. OIMMER a handful of Bread Crumbs in good fat Broth. and no liquid remains. mix all together very well. : 48 5 little upon each Lettuce. of the Whites Salt. A-la-Mode Eggs. take it off the Fire . and then fpread upon Bread.The half PROFESSED COOK. keep them only a moment over the Fire. Oeufs a la Mode. .

or of Lentils. and five or fix Yolks of Eggs . Salt. with a bit of Lemon-peel. : Oeufs a la Feftale. two or three bitter ones. boil thefe a moment. &c. broil over a gentle Fire. and colour the top with a hot Shovel They muft be as foft as if boiled in the Shells. Virgin Eggs. &c.486 7fo PROFESSED COOK. lay fome more of the Farce upon the Eggs. leaving a few whole ones in it. or Garden-fluff Porridge. unfoiled. mix fome fweet pounded Almonds with it. properly feafoned . Eggs "VJfAKE to fhew a Porridge of Green Peafe. a fpoonful of white Wine. then add a good Squeeze of Seville Orange Serve this Sauce upon poached Eggs. or Gaffar any thing. it. Pepper and Salt . Sauce with chopped Parfley. Oeufs . : Oeufs au Coulis de Legumes. Shallots. from being white. Oeufs au Pere Simon* Father Simon. a good bit of Butter rolled in Flour. and jyTAKE a as much good Cullis . put a little of this Farce into the bottom of each Paper-cafe. what it is : Serve poached Eggs upon Oeufs en Caiffes. and a pinch of Coriander-feed. Eggs in Paper-cafes. with a bit of But7L/JIX ter. and flrew Bread Crumbs over . break an Egg thereon. "DOIL half a pint of Cream. fome chopped fweet Herbs. fift it in the Table-diih. Pepper. Sugar. a little Ginger-powder. and as much Milk. and reduce it to half: When it is almoft cold. and bake it between two flow Fires as a Cream. with Cullis.

or any other kind of Game. and pour it upon the Table dim . and colour it with a hot Shovel. Eggs with Cream. to make the Cream of a it of pea-green . Eggs with Spinach. and bake it au Bain-Marie. I i 4 Oeufs . Oeufs a la Crime. fift it in a Stamine with expreffion. preferved Orange-flowers. take off the Paper. OIL half a dozen of bruifed Shallots in a glafs of white Wine for about five or fix minutes . OCALD drain Cream fine a handful of Spinach in boiling Water. which you put into a Pan. and one or two fpoonfuls of well-leafoned Cullis . add a little Salt. (from which this Dim is called Salmi) add fix this Yolks of Eggs beat up with a little Gravy. All thefe Diflies ought to be done on Silver Plates. pour in a pint of when well pounded. whipped together . of a French Roll in good quite foaked . to give it the tafte . Rabbits. 487 A 15 Salmi of Eggs. bake it in the Oven When done. Macaroni-drops. ilrain it through a Stamine. : Oeufs aux Epinars. rafped Lemonthe CTEEP Cream Crumb is till it peel. and garnilh it with Nonpareils like a Cake. butter a iheet of white Paper on both fides.The PROFESSED COOK. Macaroni-drops. and pour the compofition thereon . fix or eight Yolks and Eggs. rafped Lemon-peel . mix liquid with pounded roafted Livers of Hares. a little Salt. keep it a good while on a middling Fire to catch a little at the bottom without burning. add Sugar. and to pound in a mortar . and eight Eggs. Oeufs au Salmi. glaze it with Sugar Powder. preferved Orange-flowers.

with two fpoonfuls of Water. a rafped Lemon-peel. and glaze it with Sugar as ufual of a brown colour. let it cool. Salt. the |)EAT Frothed Eggs. Eggs with Water. and Sugar. Sugar. . with Lemon- peel. flirring continually. name of Meringue. Eggs in a friendly eafy Way. it. JLJ Pepper. bake on a flow Fire. Oeufs a I'Eati. when it beat up tailcs fix or flrain it through a Star and finifti as the laft. Oeufs au NatureL Eggs I in a plain Way. eight Yolks of Eggs with iine. Coriander-feed. I ihall again repeat. and Macaroni-drops . with a fpoonful of Rice-flour. a fpoonful of Flour. fift it in a Stamine. and four Whites. J3OIL five or fix fpoonfuls of Water. and colour X with the Salamander or hot Shovel. bake it in a Dutch Oven. and place it upon the other . and the Juice of one Lemon . up the Whites of four Eggs. fome Salt. and put it upon the Tabte-difh . and a quarter of a poun^i of melted Butter . enough of the Seafoning.'The PROFESSED COOK. Nutmeg. Oeufs meringues. that gives. and eight Yolks. "DEAT up little fix Yolks of Eggs. Orange-flowers. half a pint of Cream. boil it in a Stew-pan flowly about half an hour. Oeufs & la Bonne Amie. that it is the Whites of Eggs frothed. or with a high Cover fitted for thefe purpofes. rub the Tabledifh with Butter. Salt. whip up the remaining four Whites to a Froth with Sugar. with eight or ten Eggs. fry this as maiked Eggs.

and fervc with fried Parfley. fry them in Hog's Lard friture. with a little of ready-prepared Farce . Oeufs au Point. fill the Whites with good ready-prepared Salpicon Farce. Eggs a poached bits of Cowl large enough to wrap therein. f^ UT Egg Cowl to what you pleafe. without breaking eight Eggs froth up .PROFESSED COOK. made pretty relilhing or fharp with Lemon- Oeufs au Zephir. and fimmer it with a little bit of Butter till it is done . take out the Yolks. 489 f^ UT hard-boiled Eggs in two. Puffed. with Bafil. as for Sauce Robert roll them up. Wine. Salt. (any kind. ftewed "Greens. Pepper. fignifying the Dawn of Day. : Sauce.du-jour.) a quarter of a pound of into dice. Minced-meat. join the two halves together. or Onions fried in Butter. juice. Sham Eggs. or Ragout (the Farce is the moft proper by its being minced finer) . as if whole . and bake in the Oven Serve about a quarter of an hour in a Baking-difh Cullis with what Sauce you is pleafe . and a little Oil . Eggs of a fine Colour. : Oeufs en Crepin:. or raifed Eggs. or Oil. a in ce que Vont vent. a and inftead thereof. made of Flour.du-jovr. dip them in Yolks of Eggs. the . gE PAR ATE the Whites and Yolks of the Yolks carefully. and folder them with Yolks. and chopped green Bafil. that moft ufed . Oeufs en furprife au Bafilk. then flrew the bits of Ham thereon. Ham well-poached Eggs in pretty thick Batter. and fry them in Hog's Lard Serve with fried Parfley. dip them in Yolks beat up with Salt. UT roll (Point.

green Oeufs au Oeufs au Verd-pre. ftrew Parmefan Cheefe rafped. white Wine. that none may be deceived by pompous titles upon a Bill of Fare. from the different colour given by the Caramel and Cream. and eafy : in the execution. after all. I lhall only take fuch notice of the remainder of Receipts as will give a general idea of them. called Charmante. pounded Spinach. then flide them gently off into a hot Friture. Having already dwelt as long upon Egg Articles as can be either pleafing or inftrudtive.49 tte PROFESSED COOK. and warmed in it. in Pale or Meadow-green Sauce. viz. and with made Water. Beat up with a glafs^of Oeufs au Vln de Champagne. well-drained poached Eggs in Yolks beat up. Sea-green Eggs. : Oeufs au Prejtdent. or done with Onion Ragout. handfome. the Eggs are boiled hard. the Whites . where a great number of Meagre Dilhes are neceflary At the fame time I fhall give the names of them. Oeufs a la Nanette. Poached Celadon. cover one of the Yolks carefully in a fpoonful of it. and fry a moment in very hot Friture : I P Serve with fried Parfley. See Oeufs au Lait. are frivolous in themfelves. from Nuns. Oeufs . with Wine in it . Oeufs d la Cbarmante. one after another Serve with much the fame Sauce as the laft. and Bread Crumbs over them. Thefe varieties are more properly calculated for Popifh countries. Malhed with a little Sugar-caramel and Cream. cut into quarters. and fo proceed till all the Yolks arc covered . Vvhich.

and chopped fweet Herbs. . and other Seafoning . with all forts of Seafoning . &c. u Cake . for made round and deeper than ufual. the difference firft See Oeufs a la Crtme . ione upon the Table-diih. and finished like a Cream. or in the Whites. with Cream. The Yolks taken out. Oeufs en Capote. and a trim Cream as the round garnifhed Oeufs a 1 1 * Omelet upon the Fricaflee as a cover. . up Orange-flowers. with bits of fried Bread mcl Bacon between each Egg. being hard boiled.The PROFESSED" COOK. loles as you propofe ferving poached Eggs la Celeftine. done as is only the addition of Onions prepared in Butter.nuch as thoie au Mirolr. Gratin Oeufs en Puits. hid or mafqueraded Whites frothed. a Oeufs a beat jd la The Yolks of poached Eggs. an Order of Nuns fo called^: A Fricaflee of hard Eggs. and Cinnamon. Beat up with rafped or melted Oeufs a la Suije. Swifs Cheefe. Scooped as a well : Make a as fink \'ith a well-feafoned Farce. many pretty thick . viz. and put into the Whites again. finiflilike a Cream. a Stew-pan fo called. inifhed like an Omelet or Brouilles. being 49 1 Oeufs en Poupeton a la Creme. and mixed with Truffles as a Rogout. Oeufs accompagnes. therein. Oeufs a la PrinceJJe. garnifhed with fomething elfe. Coquette. Beat up with Orange-flower. few Macaroni-drops. and ferved in the Shells. Poupeton from Poupetoniere. Oeufs au 'Trufes. vith the A Great-coat . &c. chopped Piflachio-nuts. fweet Herbs. C^^5 ' au Chapelet.

and fried of a brown colour. to ierve upon poached Eggs. With Cheefe . Hard boiled. with Oeufs d YAil. Hard-boiled. cut long-ways . Oeufs a la Sauce de Merhtche. fweet Herbs. and then warmed in the Sauce. and warm* ed in this Sauce. juft as above. all forts Farce made with Butter and of feafoning Herbs . Oeufs aux fines Herbes. dipped in Batter. Oeufs . and other Seafoning. Sec. Oeufs a la Motile. Oeufs en Canelons. coloured with a hot Shovel.PROFESSED COOK. &c. Fantaftic. and a pretty ftrong tafle of Garlick. Sweet-breads. and put into the Whites to fry. made in thin Pafte to fry. The Yolks boiled . put upon Ragout of Sorrel. or Oven. with chopped Taragon. taken out to as a Farce. wrapped in Pafte. Oeufs a la BecJoameL FricafTeed. or boiled hard. and fmifhed Oeufs en Ragout. Oeufs a la mix Ravigotte. Hard Eggs pounded into fmall bullets. Cocks Combs. and wrapped Oeufs au Fromage. with Marrow and Seafoning. with rafped Cheefe under and over . a Cullis Sauce. or any other. the Yolks a thick ringues . With Garlick . Poached Eggs. done upon the Ta ble-difh. Sec Oeufs meOeufi a la Foktte. done with Cream. and warmed in a Ragout of Mufhrooms. with Ravigotte Sauce. as thofe au Miroir. See Sauces. the Eggs done upon it in the A between two Fires. Hard boiled. Oeufs a I'Eftragon. cut into quarters.

all to a bit of fifted as the In Cups. Oeufs au Jus. Reddened with the Spawn of Crawor Lobfters. Orange-flowers preferved. with proper Seafoning. Sugar i and Cream. the Table-difh. with Butter. and ferved. and finilhed Oeufs a France. to different odours and taltes. cut Oeufs a la Po'e'le . Peafe. I Done Partridge. fifted in a Stamine. make a Cream i Boiled hard . to fry. Oeufs an Macarons. the Yolks taken out to Oeufs farcls. as Cuf- . with Gravy Sauce. 493 in Butter. and fmifhed in the fame manner . Boiled hart!. Farce. Beat up with and Cullis. Poached. and one Shallot pounded. Seafoning. with Macaroni-drops bruifed. fifh . Garden-Huff. lifted like a Cream.*The PROFESSED COOK. as the laft. into quarters. and a little then put in the Whites. and folder with . Lard. Yolks . ferved with Cullis Sauce. former. garniih the Difh with the Tails. a Province Done upon bits and as ufual.a little i \ Grand-mother. Piemontoife. the Yolks and Whites beat up together. Oeufs a I'Efpagnole.Ragout of any other forts of Afparagus. . and chopped fweet Herbs . and finifhed in the fame manner. finifhed Gravy like a Cream.with Oeufs au Plat en Ragout. and ferved with a little Gravy upon them. and tofled up with a little Butter. a Frying-pan. Done like a Cream. Oeufs de plufieurs Fapn au Gobelet. a Gratin. made of Cheeie. Oeufs . la from Piedmont. of Bread . tard. Done in or a . Oeufs a la Grand-mere'-. Oeufs a I'Ecarlate.

to ferve upon poached Eggs. . Pepper and Salt. and Salt . made pretty Oeufs pour garnir. Oeufs en FricaJJee de Pmilets. With Verjuice Sauce . the Difh garround with Verjuice. according to what ufe they are into little bullets like marbles. Pepper. only chopforts ped fweet Herbs. les petit s Fafon de falre How to make finall Eggs or for garnifhing.and ferved upon a Gratin made of Cream. Sorrel Juice. foning as is done for Chicken The fame Sauce and SeaFricaflee. Poupeton. See Oeufs d la Coyne. One or two fpoonfuls of Oeufs d la Sauce d'OJeille. fcalded a Oeufs en Pitdeftcaux. They ferve to garnifh Pies or Ragouts of any . to make a Sauce with Butter. drefled as a Sallad. or of Sallading with by themfelves. boiled Mixed with any . Oeufs au Grat'in de Piftacbe. and chopped Piftachio-nuts. Pedcflal. mixed. and then roll fome more or lefs hard. little Bullets thick. when hard Oeufs en Saladc. only done in fmaller moulds : Serve with what Sauce you niflied firft pleafe. Page 482. larger.494 ffi> e PROFESSED COOK* Prepared as for the Oeufs en petit Timbale diverjifes. Poached in Sugar-fyrup. two raw Yolks. to imitate the groups found in them in Flour to make them fix hard Yolks of Eggs with two pOUND add a when well little raw ones. forts. intended for roll this fome lefs. being moment. or other Grapes. Oeufs au Verjus. with a few hard Yolks. Pullets. to ferve upon poached Eggs. Bread Crumbs. Bouillie.

in X a little Flour by degrees Milk. make a brown Caramel with Sugar. addYou may alfo boil a bit of ing a little Salt and Sugar Cinnamon in the Milk. and a few fpoonfuls of Bouillie into it. "DOIL thick fome Rice .*be PROFESSED COOK. and then pour fome Caramel handfomely over the Rice. put the Dilh you it in upon the Fire. it burfts. as it thickens . &? Greuau au Lalt. and a little Salt . and a little Water. if agreeable) a little Salt and Sugar. like Barley Water. when the Caramel. Du Ris. or The Gruel is only Rice boiled in Milk or 'both. continually : intend to ferve almoft done. put it into the Difli. or a bit of Lemon-peel. pour and little. rafped Lemon-peel. put pretty Ris all to there. fimmer a long while on a flow Fire. pomble . to catch a little at bottom as a Gratin . &c. (and half ftirring Cream. Water till Milk upon by little : Ris au Caramel. or colour it with a hot Shovel like a it When is Cream. place the Rice 'upon it. the Rice feveral times in warm Water. Rice Milk. let it fettle. pour a little of it into the bottom of the Table-difli. and clear it off. Pap I or thick Mick. Water fome time . . to drink as a cooling Liquor. and Gruel. Rice glazed with Sugar-caramel. the Rice is prepared as the laft. keep it on a flow Fire about two hours or more. pour the remainder upon it : Serve it in its natural colour. ' 49 1 Boulllle. in Milk very tender. and five or as fix frothed Whites of Eggs upon it. fouffle . and pretty it mix with preferved Orange-flowers. (boiled then boil it in a little it. and all round. railed as high it and {mart a it into keep Oven.

It is alfo called ferve. or Pickled Pork into thin flices . -. and reduce the Sauce . Green Peafe. Englifh Fafhion. by being expofed to the air . you arc ready to Meringue* DCS petit s P o i s. with a few Hearts of Cabbage-lettuces. ftirring how and then for fear of burning at the bottom When done. as they are very apt to decay. put them into a 'TVHEY ought to be ufed Stew-pan. fimin this mer them manner until they are quite done . as in the firft. Peafe. a a faggot of Parfley and Chibol. foak it on the Fire in a Stew-pan until it is aim-oft done. Green Pcafe in their Juice. a fprig of Winterfavory. but ferve the Lettuces with the Peafe. one Clove. a faggot of Parfley. : Petit s Pols au Lard. about a quarter of a pound of frefh Bacon. and ftew on a flow Fire.496 ffle PROFESSED COOK. Of green or young PEASE. fimmer on a flow Fire. and a good bit of Butter cover them. or in any warm place. then put about a quart of Peafe to it. then . till there. take out the Faggot. on a flow Fire. and a fpoonful or two of hot Water .. well flopped. a little Salt. own Pet its Pois dans leur Sue. and make a Liaifon fhort Sauce. add a bit of Butter rolled in Flour. or Pickled Pork. without any Liquid or Seafoning. Pet'its /^UT Green Pols a I'Angloife. and ferve the reft together. a good bit of Butter. as foon as fhelled. with Bacon. take out the Faggot. both in colour and moifturc. pUT the Peafe into a Stew-pan.

and a bit of Butter rolled in Flour. with a bit of Batter. H : Pols fees. and a little Sugar : Serve in the Shells. Dried Peafe. Stewed Peafe. with Butter. and tofs them up about as long in a Stew-pan. or Kids. thick Cullis. Pols goukus. then drain them upon a Sieve. the Peafc into a Stew-pan. in Meagre- t>OIL them to a mafh in Water . a little ilir them. and one or two fpoonfuls of warm Water . or Game with Meat or Poultry. they ferve for Porfor or any ufe. about a quarter of an hour. and finifh them very tender . Soups.about to make the Liaiforu Petlts Pois a la Creme. then drain. difhes. add a Liaifon of Yolks of Eggs and Cream. Peafe fcalded. 497 bit of Butter rolled in Flour. a little Winter-favory. fufficient to iriake the Sauce thick Serve quite hot. or boiled in the Kids. theiu k CCALD K . : Pois funs Pafchem'm.The then add a good Salt and Sugar. on. Filh. the large ones to peel the Hufks. fimmer them pUT on a flow Fire a long while When they are almoft take out done. PROFESSED COOK. a faggot of Parflcy. : . ^p E S E are a kind of Peafe which are eaten in the Shells. or Fricaffee. a little Salt and Water . add a little Salt. Feves de Marais & la Creme. (the young ones are drefled without peeling) boil them in Waand put ter about a quarter of an hour . a faggot of Parfley. with Cream Sauce. either ridge. Garden Beans. as they have not that kind of tough Skin common to other Peafe Boil them in Water. take out the Faggot. add a few fpoonfuls of good Cream the Faggot.

fimmer about an hour. into a Stew-pan. HEN Green Kidney-beans. and add a Liaifon as the former. with a faggot of Pariley. with the addition of a few drops of Verjuice. and drained.498 them bol. reduce the Sauce. T>OIL and drain the Beans as the former . when juft ready to ferve. Broth and Cullis . (as the Ham may be fafr enough) and a Lemon Squeeze. a faggot of Parfley. Chilittle Savor)'. with a good bit of Butter. with a bit of Butand a little Salt . Chibol. mix all forts When they are well of fmall Sallading with them. they are properly picked. only break in two . a good bit of Butter. add Pepper : and Salt if neceflary. Haricots verds au Coulis. : drained. T> OIL alfo Green Kidney-beans them as the preceding in Sallade. \XT them ter. then take out the Ham and Faggot. a flice of Ham. Pepper. Salt. Kidney-beans. chop- ped Parfley. boil in plain Water. Haricots nerds. chopped Parfley. a The PROFESSED COOK. and one or two chopped Shallots feafon them as any other kind of Sallad. cut them' into fillets . either Gras or Meagre . and a little Broth. a good pinch of Flour. put them into a Stew-pan. take out the Faggot. Haricot* . with Cullis Sauce. Salt. Haricots verds en Salade. or as a Ragout. green tops of Rocambole. and add a Liaifon of Yolks of Eggs and Cream. flew them with a bit of Butter. and a few fpoonfuls of good Broth . . and reduce the Sauce When ready to ferve. or Chives. if pretty large. if quite young. when done tender. one or two half green Shallots.

boil them a moment in Water. put fome time in good Broth. with Pepper and Salt . a faggot of fweet Herbs. Haricots verds aux Capres. Haricots verds frits. wipe them dry with a Cloth. are beginning is done as the former . Tl^HEN them to foak they are boiled tender in plain Water. and keep the Oven. HE '"p Haricots verds. they then tofled up with Cullis Gravy. made of Butter rolled in Flour. a bit of Butter rolled in Flour. a little Cream. and to be very them well : boil them a moment in Water. . and picked without breaking or cutting . or upon Sieves. and whole Pepper : When done.*Ihe PROFESSED COOK. Broth. pick them as ufual. fweet Herbs. Kidney-beans. 'T'HEY ought to be gathered in good growing wea1 tender . '"THESE Kidney-beans. till they become fwelled. then braze them with thin flices of Lard. which may be done by adding Flour at difcretion. and fry of a fine gold colour. dip them. them taken out. drain them. and ferve with a thick Sauce. in pretty thick Batter. and chopped Capers : The Sauce muft be reduced very thick . Flemilh Falhion. ther. Fried Kidney -beans. ought to be pretty large. and place Tie thofe you propofe to dry or any thing el them in the Sun. to take the taile. foak them in warm K k 2. after the Bread is to uie want When you afterwards in a dry place : To Water them. Haricots verds a la Flamande. and drain with thread. with Capers. pour confire &f ftcher* keep dried or preferved Kidney-beans. and a few drops of Vinegar. one or two Shallots chopped very fine.

T Believe they tion. when you want to drcls them. Haricots blancs en Salade. any body may have green Kidney-beans at all ieafons of the year. Vinegar. and boiled flowly. and better tailed.500 fvvelled. with a proper quantity of Oil. and proper Seafoning In this : : cafe they are called Haricots en Ragout. Cullis. Thofe that you would pickle or preferve. Pepper. and a few drops of Verjuice or Vinegar. and garnifh the Dim with fried Bread. 'T/je PROFESSED COOK. and tie a Bladder of Leather over them By this means. drain them. fold at feveral places in London : Freih ones are boiled in Water. otherwife they are apt to crack and malh . Cream. Salt. They are alfo ferved cold. to one of Vinegar. White Kidney. which will always keep out the air. or Roman Beans FricarTec. a good deal of Salt. tofs thefe up together warm. : Haricots blanc a la Poulette. and Shallots. and drained . Uaricott . being much though they are larger. and pour a good quantity of Oil upon them. with a good bit of Butter. then limmered. or they may be finifhed with Gravy. . Dried ones fhould be foaked in warm Water fevfral hours before they are boiled for ufe. chopped Parfley. Pepper. Salt. and feveral Cloves make Brine enough to cover them over. "OUT ready-boiled Beans into a Stew-pan. a little Nutmeg. tenderer. : add a Liaifon of Yolks of Eggs. chopped Parfley. with a pounded Anchovy in the Seafoning. as do not grow in England to that perfecdo thofe brought over from Holland or Flanders. Ufe the fame method as with the dried. muft be put into a Brine made of three parts Water. and Chibol When ready to ferve. A little Muftard added beto fmifh as firft directed comes the tafte very well . as a Sallad. White Kidney-beans as a Sallad.

and of better colour and tafte.. . and a fprig of Savory. : Haricots blancs d I'Oignons. which you take out before you ferve . ready-boiled and drained Beans give them a few boilings. add Parflcy. Pepper. and add Muf- TyjAKE tity : tard if you like. Salt and Pepper a fpoonful of Verjuice. Shallots. which are moftly fold at the Italian fhops. much larger. . put the readytity of Butter boiled Beans thereto. without prejudice to feveral Shopand Corn-chandlers. and add a little Vinegar when juft ready. with Cullis. and put the Lentils ready-boiled and drained thereto. and a little Vinegar . the hint Prepare fliced Onions. with Salt. They are done in Ragout the fame as the white Beans. flew a quanof fliced Onions in it. White Kidney-beans with Onions. Lent Hies Fricaffies. 'TpHIS Dim tils. who. reduce the Sauce of a good confidence. la 501 Haricots blancs a Maitre a" Hotel. while warm.The PROFESSED COOK. as in the laft for Beans. White Kidney-beans the Steward's Fafhion. Salt. with Broth. reduce the Sauce quite thick. or tolled in it. or Vinegar They are alfo done with burnt Butter. chopped When ready. K k 3 Gravy. but. and Vinegar. by the notice already taken . I hope I mall not be thought partial.) although cultivated in feveral parts of this ifland. adding a proper quanWhen they are done. poured upon them. Salt. FricafTee of Lentils. for the fake of a keepers. Pepper. Butter. Muftard. little more gain. is meant to be prepared with frefh Lenwhich cannot be eafily obtained in England (the frefh ones are brought from abroad. becomes necetiary. will impofe feme of Englifh growth for foreign. with a good bit of Butter. a Roitx with Butter and Flour .

Being of a flat tafte of themr felves. &c. and a little Salt . either of the Sauces muft be pretty relifhing. but are moil proper for pickling. . and fcrve what Sauce you pleafe upon them. &c. or Verjuice. Red Cabbages. Salt. Choux Brocolis. Choux Rouge. braze them tender pieces of what bignefs you think proper. and the Heart. white or green. Choux farcis< as Girkins. flvingy ^pHE Stem or It is of the Italian Growth. and fhould be firfl fcalded. and proper Seafoning. as Cullis. being made brown with Cullis. though fometimes without Meat : any They are very flrong eating. Brocoli. Bacon. or fmoaked Saufages. and Vinegar added to it jufl before ferThey are reckoned wholefome in Veal Broth ving : for confumptions . &c &c. and lay them properly on the Table-difh. '"THEY are moftly ftewed to eat with Ham. with Cream. and Head-tops only ufcd . or white Sauce. It is moftly the colour diftinguimes between the name of Ragout and Fricaflee'.. Rind ought to be well picked. drain. Ckoux Rave. and Cloves .. then ftewed with Butter. called in as common . Serve with a white Sauce. and cut Turnips.502 that laft The PROFESSED COOK. or a good Cullis Sauce as the common Cabbages. Pepper. : Savoy kind is the beft Cut off the outfide Leaves to the Heart. boil them in plain Water. and fcald them in boiling Water. f HP H E Cabbage fluffed. J)EEL them them into Turnip Cabbage. the firft white. the Gravy.

and as TV/f I much of Ham. take up the Leaves one by one. fome Butter. and a little Nutmeg. feafon this with Pepper and Salt. chopped Parfley. You relifhing rich Sauce thereon alfo cut each half in two. good large Cabbage into quarters . put difh. by fqueezing . wipe the Fat off. See Either the Name N : page 40. with Pepper and Salt. K k 4 . Salt. C E half a pound of Fillet of Veal. and ferve a Spaniih Sauce upon it. and tie them round . (except there is fome in the Farce) : When thoroughly done. and ferve a good : i Cboux a la Flamande. braze them in a light Braze properly feafoned. cut the Stem quite out of each quarter. braze it with flices of Lard. and wrap fome good ready-made Farce therein. Flemiih Fafhion. take a fcalded whole Cabbage as before. if neceflary The Sauce muft be very thick. fqueeze the Water out. la Saint Cloud. fluff this Farce between every two or three Leaves. put it into a Stew-pan. and chop it pretty fine . like a very flrong Liaifon Toait a bit (~}UT a : : of Bread as for a buttered Toaft. it in the Table- pour the Ragout upon Gboux a it. with all the the Cabbage. and a glafs of white Wine When done. and a little melted Lard . ftirring it often . fome good Broth. drain them with a linen Cloth. Cloves. Shallots. 503 Water about half an hour. beSeafoning. and drain it very well."The PROFESSED COOK. of the Place. fimmer it till it is quite mamed. with Pepper. and tie it up round. fcald it in boiling Water fome time. and a little frefh Hog's Lard melted . with one or two ilices of Ham. Cabbages. and garnilh round with fried or ftewed Saufages. or the Inventor. and garnilh any kind may of brazed Meat with them. add fome good Confommee. like fore boiling . three or four Leaves double.

as many whole Shallots. in quarters . part liquid. Parfley. utility in Cookery 'pHEIR Garlick in full ufe. brazed. country abounding they being good are often ufed with many other things. Cibouks. with a good Jelly Broth Sauce. little Salt When done. Savoy pieces. as has already much been . Shallots. Chibol. large fcald both together about a quarter of an hour. either Butchery. Garlick. Ecbahttes. and the Sauce over all. Perfil. Cabbages brazed after this manner are ufed either for a Dilh alone. whole Pepper. put the Cabbage well wiped upon the Table-difh. two or three Cloves. the Pork upon it. *TTHE Cabbage is or cut into quarters prepared as the laft. or Game. a fpoonful of Oil. or Chefnut Cullis. & Of Onions. Rocamboles. braze it in good Broth.504 tte PROFESSED COOK. Saufages. it is then fluffed with bits of . Ckoux a la into middling a hard and into Quarters . Des Oignons. ikim the add a of few fpoonful s of Cullis to it. From Lyons. with a faggot of fweet Herbs. Ail. a with Chefnuts. and reduce it to a good confidence . too predominant flavour. or the imprucareleflhefs of the workman. or to garnifh any kind of Meat. cut out the ftem. are is well is known. either whole. Onions either by dence and its difcouraged. lift it . and tie it up Cabbage about a pound of Pickled Pork in the Field General's Fafhion. and Rocambole. and ferved This with a good Cullis Sauce. Poultry. and ftevved Chefnuts. then fqueeze the Cabbage. a fprig of Fennel. and a : Choux a la Lyonnoife. a City in France.

add fome 'Gravy. or Chive. which fpring out again . or made Dimes.' 50$ obferved. J^JAKE a Rifibllet with Butter and Flour. with red BeetToots The common Englilh Onions are rather too Italian : ftrong for this ufe. lefs. Italian Fafliion. whether much Chibol And Rocambole is called a diminutive green or dried. drain them very well : Serve Onions are alfo ufed as Sauce upon them. is known to the meaneft capacity . the flavour being is may be much the fame as moftly ufcd green. Pepper '""PAKE fome good and Salt . fill out ked. : of Shallots. as ufeful in Broth. the large baked. 0/gnons a I'ltalienne. Thyme. and its affinity to the two laft-mentioned has been my only reafon for not taking notice of it in every Receipt where it is dirc. the green tops being cut as Parfley or Garden-crefles. Carpes. large Onions when properly pio the iniide as much as poffible. with fome Mufhrooms. 0/gnons aux Oeufs Onions ftewed with Carp-roes. it ought to be ufed is frefli gathered. and much ufed. either in Sallad. de Dutch are when of and Onion a fine brown. a little Broth.dted as part of the compofition I am uncerr tain whether this may be the reafon why it is not more It : cultivated in England. known. fcoop them with a good raw Farce. Onions. Laurel. and . Chibol. or baked in the Oven . Sallad. when done. Bafil. is as it is apt to foment in keeping: The Root in the Sauces. and then drefled like any other Sallad. being either brazed.The fccen PROFESSED Shallots are well COOK. as the Green. the fmall ones are moflly brazed. for its great and general ufe. Chibol. a faggot of Parfley. and braze them with a few flices of Lard and Ham. put large fcalded Onions therein. therefore the Spanifli or better. Parfley.

Turnip-radifhes. Parfneps. as well as the common long Radifhes. may be ufed hot. (commonly called French Turnips) and cut each into quarters length-ways. Leeks. then take out the Faggot. add fome chopped Capers. Raves. common Radifhes. Turnips. Navets en Car dons. or boiled whole. or only fcrape them as Carpeel firft boil them finifli in drain. keep . Poireaux. Des Navets. Carrots. and braze a little while longer. Turnip-radifhes.506 The PROFESSED COOK. and when ready to ferve. are boiled in Broth. put in the Carp-roes. and ferve with the fame kind of relifhing Sauce. and then plain Water to three parts. Panel's. and ferved with any Sauce. Ravioles. reduce the Sauce confiderably. The Turnips are either cut into fillets. and Parfneps. as a Lafl-courfe Difh . either white or brown. them as Turnips. Ravioles ARGE are fmall round Radifhes . Carrots. & Of T Turnips. the boiling in good Confommee . they are commonly eaten raw. and one or two Anchovies. and are alfo ufed to garnifh many forts of Ditties. Turnips as Cardoons. fome long Turnips. and 1 T^ rots HE . when they are almoft done. Pepper and Salt. and Leeks. with a bit of Butter. different ways. by cutting ribs as in Cardoons Braze them in the fame manner. Ravioles & Raves de plufieurs Faxons* common Radifhes. Carotes.. to give it a proper flavour . and a few Cloves . in the fhape of Cardoons You may give them the true refemblance. as Sallad. This fort of Turnips : KE : is alfo very good to flew in their own Juice. garnifh the Difh with fried Bread.

add a bit of Butter rolled in Flour. and thoroughly boiled. Parfley-roots muft be very well fcalded firft. and fimmer a moment before you are ready to ferve. either white or brown . The feconcl fort dreffed after fame manner. when fine. Pepper. finifli When three parts boiled in is Water. or inftead of Butter. Parfheps. put the Roots to foak in it fome time. and marinate it with a little Vinegar. Celeris. on account of their ftrong flavour. cut them into what ihape you pleafe . and make a Liaifon pretty thick . and : mon out to three . Panais. white. then drain it again upon a It to Batter ought to be cloth. and feafon with Pepper and Salt : When ready to ferve.The keep them on PROFESSED COOK. when J^eeks are alfo good to put into Broth. de plufaurs Faxons. Another Method. add fome good Cullis. when boiled : Broth-pot to about three parts. it ought to be ufed in modeIt is alfo ration. on account of its flrong perfume the comin ufed as a Laft-courfe Diih . when put into the Pot for this ufe. : fee are alfo ufed as a Difh When Ragout Articles. or to put in Broth . and Cloves . OR Ragout of Roots. Des Palreaux Of Leeks and Celery. Of Jf Carrots. take it drain. LinenSalt. that they may take the tafte thoroughly. Racbies de Pertil. of different Faihions. and dip in white fry tied in a bunch. and tender. They are alfo ufed as Sallad. them in Sugar-fyrup. Des Carotes. They boiled tender in the Broth-pot. have a good Sauce ready. and Parfley-roots. & CEE Ragout of Celery in Ragout Articles. and dip them in Wine the Batter to fry. 507 a flow Fire a good while.

and fry as the Celery. and fry them of a good brown cobits of ftale the Form of lour. Salt. Salt.508 'The PROFESSED COOK. well picked and wafhed. Epinars en Tabatieres. to make a Liaifon of the Flour and Butter. . Oil. with a good bit of Butter. leave a border of a proper thicknefs. Epinars a la Creme. put it into a Stew-pan. and fill Hog's Lard drain them as all them with a well-feafoned Spinach . and add Cream only fufficient to keep a good ftrong Liaifon . until it is quite done . a faggot coarfe Parfley. tofs it up. good ready- three parts done. in Butter. VyHEN Spinach the good Houfewife's fafhion. one Clove. and a little ralped Nutmeg . with a good bit of Butter. and Pepper . Spinach the Englifh fafhion. and add a good bit of Butter rolled in Flour. fcoop the jnflde without breaking through. Salt. j Ragout : Serve with or without a cover the trimmings will ferve to make Bread Crumbs. properly wafhed and drained. and CCALD the Spinach a little Nutmeg . fimmer a good while on a flow Fire. Epinars a la ^lf HEN bonne Femme. Spinach in Snuff-Boxes. or Fritures. put it into a Stew-pan on a flow Fire. drain and give it a few chops with a Knife . garntfh with fried Bread. and garnim with fried Bread. and give them Snuff-boxes of any Shape . put it into a Stew- of pan. fluff the Hearts with a prepared Farce. a few Shallots. in boiling Water a few minutes . drain its own Water out. pretty thick. Bread. i Epinars a VAnglo'ife. Spinach with Cream.

drained as ufual. add a little Cullis. a flice of Ham. Cloud. fimmer on a flow Fire. in Part. then take out the Faggot and Ham . limmer a while. Purnain. to It is allb ftewed like Spinach. Epinars d la Provenfale. is ftewed in good The Spinach is fcalded and Epinars a la St. and finifh as the laft. a faggot of Parfley. are very abundant in Oil and Garlick . and fried in the fame manner. and reduce the Sauce to a good ftrong Liaifon. proper . only ufing Garlick inftead of Shallots. that all Difhes under this Denomination. Cardoons in different Manners. Cream. you may alfo cut it to what length you pleafe. Spinach the Provence falhion* T T is done the fame way. them to what length you think proper. and let the Sauce be much reduced When ready. and one Shallot. Chibol. The Spinach Epinars au Bouillon. the People of the country being very fond of both. Du Of T Pourpier. and Oil inftead of Butter. : 509 Pepper .PROFESSED COOK. add a bit of Sugar. Herb Soups garnilh or preferved as Pickles . ftirring now and then. then ftewed with a little Butter. a bit of Butter rolled in Flour. and : You may do them the Heart pick the ftringy part very clean from it is moft common and but whole. I have already obferved. dipped in Wine Batter. Or it may be fugaring it over like Baignet Fritures marinated in Brandy. when fcalded and drained. Cullis. bunches. and dip it in Omelet Batter to fry. and boiled in the Broth Pot. and proper Seafoning. is T tied in : : UT Des Gardes de plufieurs Faxons.

and bra/. and inftead thereof put in a well-feafoned Farce . them fprinkle when and Choux-fleurs . are ufed to garnifh Soups The Stock of Roman or Cofs Lettuces rnay be drefled after the Manner of Cardoons. the Bread and Cheefe will foak it. and tie them with Pack-thread . the being properly laid upon the Bread. &? Chicories. proper to cut them into quarters. them whole in boiling Water drain the Water out. and a flice of peeled Lemon to keep them white . Laifues. as is often done. and proper Seafoning. and fie wed with rafped Parmeian Cheefe . being well fcalded in boiling "Water. If you would finifh them with Parmefan Cheefe. boiled tender. Lettuces of different forts. *T~*HEY are ftewed like a Ragout. and when done. and add a Lemon Squeeze when ready.ed. or being boiled in the Broth-pot. boil them in the fame manner . ufe or Cullis Sauce. being a bit of Butter. moftly as Sallad . as fet forth in Ra- Lettuces and Endive are ufed gout Articles. braze them in a light-feafoned Braze. or halves at leafl . and tied. over with Bread Crumbs to fry.rs Facons. dip them in Egg Batter. CCALD nutes . and Endive. firfl drained from the boiling. cut out for a a little few miof the Hearts. as many bits of fried Bread as Cardoons. Different ways of dreffing Lettuces. You may alfo let them cool. and pour a good Veal Cullis or Chicken Fri- Sauce upon them. place them upon the Table-dim. put a little Cullis into the Tabledifh. Of Sorrel. : Laitues de phfuv. wrap them up in the Leaves. a little Sauce over. put them into a good white or brown Sauce to foak. The Sauce give them a good colour in the Oven muft be much reduced . with a little Butter rolled in Flour. them in Water. and caflee well drained. latter : De rOfeille.510 boil 'The PROFESSED COOK. and if you do not add too much of it.

dipped good Wine Batcolour. Ckoux-fleurs. look if agreeable. and the remainder of the it to a it it . but will not follow the fame method with Brown or Cullis Sauce. Pepper. made of Butter. and colour it in the or bits of drops Sauce over Oven. a little Butter. and leave them in the Water a while. and are then called as Fritures. and boil them in Water or Broth. Salt. t>OIL a a Cauliflower as the former. and one clove of Garlick . place the Cauliflower therein. and fried of a fine Gold Choux-fleurs au Jus. they will fo well . reduce good Liaifon. after the done with Cullis and Parmefan fame manner. Cauliflowers in boiled in the fame manner. in the Sauce. with a bit of Butter and Salt . with a few Butter thereon. then drain them very well. . boiled as the preceding.) take them off the Fire before they are quite done. lift it in a Sieve. They are Cheefe. (Spring Water is beft to keep them white . cut into fmall dice. and half a pint of Cream . If you iimmer them a while have more Tafte. with Queen's Sauce. and pour part of into the Table-difh . Cboux-faurs a la Reine. and a little pUT : Nutmeg. Cauliflowers with Gravy. to finilh . and place them proServe a Meager Sauce perly on the Table-difh upon them. Cauliflowers. upwards . then add a few fpoonfuls of good Jelly Broth. ter. Cream. Shallots. au Parmefan. the Cauliflowers into frefli Water as they are picked.The PROFESSED COOK. and bits of A/TAKE Fillet of Veal. are Choux-feurs en Baignets. chopped Parfley. garnifh with Bread Crumbs. this Sauce with a bit of Ham. foak this a while on the Fire. Cauliflower. and lay it clofe in Stew-pan much of its own with the Stalks bignefs.

and add a Liaifon of two or three Yolks of Eggs. Pepper and infufe according as Cullis requires. with Bread Crumbs and Parmefan Cheefe. the Bloom upwards . Pepper pan. or any other upon it. Shallots. beat up with a little Verjuice or Vinegar. Cucumbers /"^UT them into ter a Fricaffee. (for Meagre with Fifh Farce) . large dice. but lerve it with a good Cullis Sauce. or with White Sauce. tie them up with Pack-thread. thickened with Butter and Flour.512 . En Ragout-. and fimmer fome time . as the Cauliflowers are done. and Salt . I'be PROFESSED Cootf. Concombres . dip them in Egg Batter to fry. Mulhrooms. and fill them with a well-feafoned Farce. Meat. Salt. and do oh perly not put the Gravy to it. when done. Concombres au Bafllic . drain. Stuffed Cucumbers. then clofe it prothe Table-dim. rafped Nutmeg. or to garnilli light Braze made Dimes. with green Bafil chopped with the Farce . braze them in the fame manner. Concombres farcis. and when : in cold. boil a Cauliflower in good Broth. drain it. upwards pour fomc good Gravy upon it. or finifti them the Table-difli. and bits of Butter rolled in Flour put in at different times : The Sauce ought to be pretty iharp. and ferve a fmall well-tafted Ragout of Sweet-breads. and proper Seafoning . add a little Broth. with a good-coloured Sauce upon them. and take out the middle with an Apple-gorery or any thing elfe . lay it properly on the Dim. and put them into a Stewwith Butter. fcald them as the laft. and braze in a They are ferved alone. chopped Parfley. Concombres a la Poulette. made of ready-dreffed pEEL. fat Livers. and let it Ibme time on an Ames-fire . reduce the Liquid. and a good bit of Butter and Salt . fcald them in boiling Wa- few minutes.

Potatoes are boiled in Water. which Soup by made Dimes. being firft dipped in pretty thick The Salfifix is much harder. till the quantity of two parts of again they arc of a fine green . then let them cool. marinate it with a it removed with the would make a Laftyou are little well. flop the Pot very clofe. Wine to fry. */*. with Salt. they require them only about a quarter of an hour's boiling . &c. drain good thick Batter. and requires a longer time . called Entrement.) cut a Melon into large dice. and Potatoes. If courfe Dim. dip it in Fritures : Serve Brandy and Sugar about half an hour. and keep it in a cool place.The PROFESSED COOK.) wipe them all over with a Cloth. white Beet Root. &* Tauplnambours. drain Batter. veral times. . Oyfters. in the alfo Radifhes. pour the Brine boiling upon them. (the fmalleft Melons are the belt. and boiled in Water. when ripe ufe Melons as little Difhes. the French firft Courfe . comment confire. Salfifix or De s Of Skirret. and ferve with rdifti- OKIRRETS iug Sauce like Cardoons. Melon Friture. with a little Butter and Salt . and purlue the fame method with Cucumbers. and fry as all other it with rafped Sugar over. jV/fELONS are ferved raw. boil it in the fame manner. keep them on an Afhesfire till the next and the do fame over feday. O Melons en Baignets. and Cloves proportionable . How JgOIL to preferve Melons for Cookery. to ufe for Ragout or Sallad : Soak them fome time in warm Water before ufing. Water to one of Vinegar. Concombres a la See Cauliflowers ditto . are fcraped as Carrots. and put them into a Pot. Salfifix. (the firft being called Hors dOeuvre. les Melons. as ufual. L 1 . Ckervis.

Du 'TpHE firft Houblon. Butter and Cream. cut into (lices. Chibol. and a bit of Butter . are Taragon. fee Page 499. Of Hops. "Salt. fpring as is to be boiled in the only feafon to eat them . Rofemary. and in thofe to dry. Rocambole. Chervil. there are other fweet Herbs. or pounded. Artichokes with white Sauce. as Mint. Garlick. or a iharp Knife. Borage. Des Articbauts. that they muft be boiled fufficiently to take out the Thofe that you preferve in Brine Hearts. the Leaves muft be ftripped off. Thyme. Shallots. net. being feafoned with Pepper and Salt. dried. and green Muflard . be PROFESSED COOK. only obferve. and jufl warmed in Liaifon Sauce. Of Sweet Herbs. Articbauts a la Sauce blanche. &c. they arc Water. Civet. Marigold. drain and take the Choaks out.514 ter. Fennel. Under the name of Raor Bay-leaf. as is commonly done when ferved freih . the points of the Leaves with a pair of fciffars. or preferred. then peeled. Laurel. muft be trimmed of the Leaves. Des Fines Her&es. go under the Denomination of fweet Herbs in Cookery. and baked to a Gratln upon the Table-difh. although they are often ufed together. fcald them in hot Water when you propofe to ufe them. and boil them in Water. Winter-favory. then ferved in the fame manner Afparagus. are Parfley. Burvigotte. or Hay. as is directed for Beans. the fame method as is done for dried or preferved Kidney-beans. Marjoram. and fweet Bafil: or relifhing Herbs. '"PRIM . Garden-crefTes. Water-crefs. Of "pOLLOW Artichokes. which are not called Ravigotte.

Flour. or lefs HpAKE young Artichokes. pieces. trim the Bottoms. this laft is called Cryjieaux. Tranfparent Artichokes. and a few drops of Verjuice. out. Artkbauts Fried Artichokes. in a well-feafoned Braze . parent Clearnefs. or Lemon-juice. made of Yolks of Eggs. and marinate about half an hour in Batter. after being trimmed according to this method. and take the Choaks out as the "firft . from roir Otherwife let it cool firft. and let it cool . a little Flour. a few flices of Lard under them. them firft in boiling Water a few minutes . Salt. the Bottoms of Artichokes very tender. drain. and Salt . Artkbauts en Feuillage* Artichokes with the Leaves. ou au Mi- BRAZE : and cut it into little the Artichokeround and focky pieces. CCALD per. and dipped in good thick Wine Batter to fry. put them into ters. made of Butter. Another method is to braze them. frits.The PROFESSED COOK. lay them on the Table-diih. Artkbauts a la Glace. and a Lemon Squeeze. with a faggot of fweet Herbs. Pep. fry crifp in a very hot Friture. to put upon its tranfen bottoms . vu en Cryfteaux. Salt. Pepper. and cut them into quar- frefh Water fome time. L 1 2 Artkhauts . Vinegar. fufHcient to cover them. according to the bignefs . and lerve fried Parfley for garniihing. this firft is called a la Glace. drain them. pour a good clear Jelly over. mixed with Butter. pour a Cullis therein. after they are picked . both infide and outfide^ leaving only three or four of the tendereft Leaves . then boil them in Broth. and ferve a white Sauce in them. and two or three Cloves .

made of Cullis. boil them in plain . with two Yolks of Eggs beat up with a fpoonful of Oil. foak it fome time. Butter. chopped Parflcy. Artichauts au Prh'ot. cover them over with Bread Crumbs and rafped Parmefan Cheefe. Artickav. upon the Table-difti. Articbauts a I'ltalienne. and trim them as for frying . A la Creme. fome fliced Onions in pREPARE Robert when add two . and put them into the Oven. and fift in a Sieve . : two Cloves.516 ke PROFESSED COOK. with a few thin flices of Lard under them. a little Butter. Parfley.) the Artichokes properly. as for Sauce done. pour this upon the Artichoke-bottoms. pour a little Sauce into the Difh. one or two cloves of Garlick. Pepper and Salt . Artichokes. fimmer it about an hour. Butter. Italian Fafliion. and pour this Sauce to them. and pour alfo fome of it : upon the Artichokes. and add a Lemon Squeeze when ready. and a little Broth . being trimmed and brazed very tender. braze with flices of Lard. and a Lemon Squeeze. /"^UT each into four. Artichokes. Pepper. 'TTRIM Barigoult Artichokes. bits of Fillet white Liaiibn Sauce Make a Sauce with of Veal and Ham. and a Liaifon of Yolks of Eggs and Cream . Veal. Shallots. both under and upon the Pan Cover When done. Bafil. Mufhrooms. to take colour : Serve dry. and braze on a flow Fire. whole Pep- . pounded Anchovies. make a Liaifon of two or three Yolks of Eggs and Cream. Water till you can take the Choaks out. in equal quantities. a fpoonful of Oil. with Pepper and Salt .ts a la Barigoult. and a few whole Mufhrooms . Shallots. (from the inventor's name. put this into brazed Artichoke-bottoms. and drain them very well have a Sauce prepared. then add a little Broth. the Provoft's manner. put the Artichokes into a Stew-pan. Chibol. and Ham.

fkim it well. a of fweet Herbs . : Vin de Champagne . cut into. This has been it is repeated often prepared as ufual . A la Afariniere dreiled much plain Water. The Bottoms the Pan. Artichokes with Truffle Farce. and a glafs of white Wine . and a faggot when done. and add a good Lc-. chopped Truffles. and when done. put and fimmer it into ready-boiled Artichoke-bottoms. take out the Faggot. An . and then tofled up with . Mufhrooms. fweet and Butter. "fimmer a good while. a few fpoonquarters. a glafs of la Poele. Aft the Sauce . and well intermixed together. and ferve it in the Dim with the Artichokes. and tofled up with Butter. They are alfo flewed with Truffles of fliced. white Wine. laft. and Wine Sauce poured on them. and and L 1 3 add . chopped. finifh on a flow Fire. but not Thefe are that are boiled in only they cut and trimmed. mix part of it with fome Cullis. and put in the Oven to foak. Herbs. the Leaves being upwards. chopped fuls of Cullis. with fweet Herbs. Aux fines Herbes . The Sauce muft be flammed before ferving. the Artichokes are firft boiled. as the lifted.The PROFESSED COOK. and then trimmed. pREPARE a a Farce with little mon Squeeze. three of Artichokes are boiled to parts. the fame Seafoning. A toffed up in Parfley. glafs of white Wine. proper Seafoning . to reduce the Sauce . the fame Seafoning. Shallots. boil it a moment. brazed with the Leaves on prepared as the laft. Articbauts aux Trufes. the Seaman's Faihion. and one or two fpoonfuls Oil . 517 per and Salt . the Sauce poured in. Pepper Salt . and crifp the tops of the Leaves. Fennel. them fome time. in two or three fpoonfuls of Cullis.

a glafs of white Wine. a fpoonful of thick Bat- little Salt. or in a Braze t<x three parts. or made of Eggs and Flour. bake them about half an hour in the Oven . or a little Butter. dip them in good frying Pafte. and ferve what Sauce you pleafe under them. The Arti- chokes being prepared. and fry in a very hot Oil. and a and plentiful Pan of Friture. then drain them. or any other . . Another method called a la Saint Cloud. boil them in Water and fill Choaks quit them. the Sauce. which are each fluffed with a pREPARE Pigeon ter. as you have Artichokes. : on the Table-difh.5i8 tte PROFESSED COOK. fprinkle with Bread Crumbs. fufficient to add a Lemon Squeeze. drain out the Fat. upon dices of Lard. or Vinegar. and boil them as the laft. Stuffed Artichokes. HTRIM until the the Artichokes handfomely underneath. make it even with the Leaves. to pour . This name is explained before. and Bread Crumbs fprinkled over put them on a Baking-difh. flewed and well feafoned.and a faggot of fweet Herbs in the middle . put a little Farce all over the Ragout and Leaves. Artichauts a la Saint Cloud. drain off the Fat. and let them cool . Salt. them with a ready-prepared Farce. or whatever . with Pepper. and lay them . Articloauts a la Brie. tfren take them out. when ready fharpen to ferve. you think proper . have as many fmall Pigeons. When ready to ferve. and glaze them with Yolks of Eggs. make a little hole in the middle. and drop a little Butter upon them put them into a thin flices of Lard and Fillet of Baking-difh. . and filled with the fame forts of Ragout. with a in bake and middling Oven of a good colour Veal. and cut the Leaves pretty fhort . drain.

for as of two between Farce them. &c. or any thing cut in the fame ihape. and ferve the reft in the Difh . and a Faggot. They are half boiled. la St. Artichauts an Pere Bernard. the Artichokes in two. and finiihed as all Directions under this denomination. Father or Gaffar Barnard. and a A Lemon Squeeze. being eight or ten *^ Saltrimmed . Glued or foldered together. ed before for a la Glace or au Miroir.The PROFESSED COOK. 519 pour fome Spanifli Sauce in. and add fome fcalded chopped Parfley. and fry them : Serve UT with fried Parfley. reduce the Sauce to a good confiftence. into the hole at the top. in a good rich Braze. ficon of many as you pleafe . and fimmered in a Stew-pan. they are then iced a la Glace. rub the borders with Yolks "DRAZE L 1 4 Eggs . put a little ready-prepared properly and fo on. with a good Farce. mixed with Oil or Butter pour a Verjuice Sauce into them when properly done. flour. ftick a Cock's-comb. la Hollandoife . with fweet Herbs therein. fome good Broth. and a fine clear Jelly poured upon them in the Table-difli . The Bottoms of Faihion. Menehoult. A A la Gendarmes. Salt. then broiled . filled This is exactly as directArtichauts a la Pompadour. take them out to drain. trim them infide and out properly. and braze them till three parts done. Artichauts en Accolade. The Bottoms only are boiled. Pepper. with a good bit of Butter rolled in Flour. take out the Faggot. whole Artichoke Bottoms. The Bottoms of Artichokes are brazed very tender. Dutch Artichokes are brazed as the laft. When ready to ferve.

Brazed firft. brazed whole. Chibol. done : Des . place the flices feparately on the Table-difli. to ferve as Fritures. and coloured in the Oven. and add a fpoonful of Jelly Broth.520 The PROFESSED COOK. Bottoms of Artichokes. Salade. and En BaignetSi The Bottoms being ready boiled or brazed. a Sauce with Butter. cut each into quarters. put a little Cullis into the Pan. Artichauts a la Mayence. and reduce it to a thick confidence Serve upon brazed Bottoms of Artichokes. fimmer the Sauce to thicken it. with fome good Cullis in the Difli . which are brazed as ufual . Shallots. En and cold garnifh . Bottoms brazed and warmed in Be- camel Sauce. to folder them dip them in for Omelets. and a little and fimmer fome time till the Seafoning is beat up three Yolks of Eggs. and ferve upon the Bottoms of the Artichokes. . /^[UT as many thin dices of Ham as you propofe of Artichoke Bottoms. and dip them in good thick Wine Batter. Verjuice. and finifhed as is ufual Parmefan. Au Bacha. fprinkle them with Bread fry of a fine gold colour. until it is done . fprinkled with Bread Crumbs and Parmefan Cheefe. a bit of Butter rolled in Flour. . a little Pepper and Vinegar . Au under A la Bechamel. to gather the flavour and Sauce of the Ham. Eggs. Eggs beat up as Crumbs. and fmall Sallad round a Sallad. Salt. . Capers. Oil and Vinegar. Pepper. them with fillets of Anchovies foakfcafon them as ed. Broth. with fome chopped Chervil. Make Parfley. and grated Nutmeg. Pepper. ioak the Ham over a flow Fire. chopped Mufhrooms. and the bottoms of Choaks upon them . with Salt. Artichokes with Weftphalia Ham Sauce or Slices. this denomination. with fried Parfley.

Vm them in a Napkin in the fame manner.The PROFESSED COOK. as Pigs are very fond of them. that they are brought to Paris from the hot Provinces. that. wrap them and feafon them with Salt and coarfe . and many others. Des Trufes. clean half brufh boil them in fweet Wine and Water. G-afcogne. and feveral other counties of England. Salt. The Author have fays. and boil in this Wine. forts are boiled The them hot in a a enough in middling Napkin. French Author fays. 521 Of Truffles. Agcnois. were a I believe little more attention paid to Tritfes it. A la up MarechaL When in coarfe Paper. particularly from Perigord. They are imported from abroad. but their flavour is much wafted. Clean them -as the forde Champagne. are fuperior to thofe found in England . bits of Roots. and often been the occafion of difcovering where they grow. attributed to the coldnefs of the cli- Hampfhire produces the moft.r that the flavour of foreign Truffles which may be mate. is f:. and fold at a very high price in moft Italian fhops . They grow in the without outward any ground appearance. Limofin. Truffles plain boiled. and . about a quarter of an hour. Pepper. au Court -bouillon. cleaned as ufual. It is well known to all travellers. the hint might be ufefui in England. faggot of Serve : Onions of and dices Herbs. and other parts of the South of France. COAK them the Truffles a while in carefully with a warm Water. and very little fuperior to thofe found in England. tho* found in they Windfor-park. Trnfes au with a little Sallad : Serve mer.

without Liquor. Pepper. See Artichokes. clean them with a brufh. Ham. and if the Paper fhould burn. Lard. gore. put them into a Skillet or Iron Pot. Truffles gored and fluffed. and put the Truffles therein to fimmer alfo directed to ^RUFFLES either boiled or baked will do for this fome time.522 coarfe The PROFESSED COOK. and the outer one made wet . Ikim it very well. Seafoncd with Pepper and as petit Pates aux Salt. holes with the firft bits cut off. They are alfo baked in Afhes without a Pot. add two fpoonfaggot fuls of Cullis take out the Truffles. with the addition of the : Cullis . bake them about an hour. Livers. lift it. Shallots. as firft directed . : 'Trufes en Putts.. Parand mix it with Yolks of Eggs beat fley. and fim. good mer the Sauce fome time. wrapped Herbes. fluff the Truffles with this Farce. with chopped fweet and Herbs. or cut them into thick flices . Marrow. and reduce it to a good confidence . purpofe. being only wrapped in feveral Papers. Peel them whole. though they have been before ferved at Table. Pepper. or fcoop out the infide without fplitting . Salt. and cover the up. proper Seafoning. a glafs of white Wine. chop what you take with fat Beef out. braze them with dices Q LEAN them of Veal. ditto. fines Trufis en Timbale. and a of fweet Herbs When done. and baked Trufa . and bury the Pot in warm Afhes about an hour or more Serve them hot in a Napkin. in Pafte. Trufes a la Poek. Brazed Truffles are be dreiled the fame way. add a Lemon Squeeze when ready to ferve. make a good Cullis Sauce.

Make a fecondTrufes en Crvftade. Afperges confites :* Preferved for kitchen as Water. : Pafte. different either plain. '"THEY are to be fcraped. and all forts of fvveet Herbs. beft Paft. and flewed finifh bits as all Ragouts. with flices of Lemon. viz. being called Croutons. fcald them a moment in Salt and Water. in 523 The Truffles are cut into Oil Cullis. and ferve with a white Saiice. (fee Pafte Articles) prepare it as for a Pie. En Peafe. As green in all Peafe. or FricaiTee. Pepper and Salt. Salt Brine again. Afparagus plain boiled. with a cover. and when it is almoft cold. petit Pois. as directed for Kidney-beans. and cover it with a Bladder or Leather. and the pour the Brine upon them The next day boil : Boil as ufe. heated Oven little Salt . them up with the fame bake about three quarters of an hour in Serve them in the Pie. let it cool. called Demi-feuilletage . . drain them.*Ihe PROFESSED COOK. which give the name. pour it upon the Grafs . and boiled in Water and Salt pretty crifp. a little Vinegar. and the ways of green much Vinegar Afparagus Cloves . in Cruft. and put in Truffles. according to the quantity of and intended. Soak them a while in hot Water before ijfing. put them into a Pot. or with Oil. feafoning with a glafs of white Wine . keep the Pot in a dry place. trim the Grafs as for ready ufe. and pour fome Oil thereon. and a middling Afperges en Batons. Trufes aux fiices. Croutons. and garnilh them round with of fried Bread. a Cullis mixed with Butter.

are rooms . the Prince's Famion. and fried Morilks an Prince. large Morells. it feems. may be obtained almoft all the year. and white underneath : alfo a fpecies of flavour an excellent of Champignons. fimmer on a flow Fire till they are done. and pour them from one Pan to another. with a good quantity of Butter.. and taftc. I have already taken notice of their ufes. "yXfASH them in feveral warm Waters. Morilks a la Proven^ale. a Farce made of roafled Poultry as ufual . being very fandy. coarfe Pepper. & Champignons. that they are fmaller than the Champignons. and to add to their merit. a piece of Bread cut as a toaft. MorilleSy Mouflerons. as I. put them into a Stew-pan. they are of very great utility in Cookery. reddifh on the calls them outfide. Morells. Morells Provence Fafhion. Of Morells. that Moujftrons are found in fhady mofly places. and ufed very frefh . chopped Parfley. when well drained. and ferve them upon in Butter. and Champignons. they grow to be had in the fpring tention to clean "VJORELS much of the fame nature as Mufhin : fhady places. that By Mufhrooms is literally tranflated from Moufferons. to beat the fand out. Mufhrooms. *TpAKE fluff them with and Seafoning braze them with a few flices of . the Defcription the Author gives of Mwfferons and Champignons. and are only They require a deal of at- them properly. that one nation or the other is miflaken in the appellation . apprehend. a fpoonful of Oil.524 Des tte PRoF E s s ED COOK. and Shallots . and when properly cleaned. He The beds . beft Champignons are thofe that grow on hot they ought to be very white and firm. Salt. He fays.

Shallots. Ways. wipe the Fat oft. a three or fpoonfuls of Cullis. garnifh Ala . They are firft brazed in Butter and Seafoning and when done. fift it in a Sieve. Moujjerons ou Champignons Champignons or Muflirooms different both drefled alike. and marinate them fome time in ^UT Oil. and Skewers to broil flowly. take them out. roll final I upon : Sauce. being 'tll/'HEN they are properly them into a Stew-pan. and a faggot of fweet Herbs : When done tender. Eggs and Cream is added to them. about a quarter of a pound of middling Bacon. with cleaned and wafhed. add a little Confommee to the Sauce. and keep them warm . cut each of them in two. and foak it in a Stew-pan till it is done: have large Morells well wafhed. Morel Is. bafting Ikevver them on with the remainder of the Marinade. the Difli with fried Bread. as all under the fame denomination. put a fpoonful of Oil. and give them a few turns in the fame Pan. and add a Lemon Squeeze : Serve upon the Morilks d la Crime : With Liaifon Sauce. Ham. chopped Parfley. 525 of Veal.The PROFESSED COOK. Lard. boil together a moment. put the flices of Bacon fingly on the Table-difh. melted Butter. then take them out. chopped Parfley. and putting a little Butter to the Fat . fkim it. the Liaifon of . good bit of Butter. Shallots. coarfe them in Bread Crumbs. Morilles au Lard. with Bacon. after taking the Bacon out. two half a glafs of white Wine. and the Fat of the Bacon and Butter in which they were tolled . and the Serve in this manner without them Morells Pepper and Salt . de phfieurs Faxons. Morells. Pepper and Salt .

make a pretty let ftrong it : Champignons a la Saint Menehoult. and more Cream if neceflary . take out the Faggot. 'make a Liaifon with Yolks of Eggs. : When ready to ferve. in the form longer of a fhort thick Saufage . and the Sauce much rethe Muflirooms till duced . or bake En Salade* Cut fome Muflirooms into dice. and let them cool. Chiand a bol. then drain them. Shallots. good quantity of Butter .526 The la PROFESSED Coo. ftrew Bread few drops of Butter or Oil . and put them into with a Stew-pan. . and give this Farce a fry in Butter. with Pepper and Salt. fimmer little. beat up three Yolks of Eggs with Cream to /^HOP fome Muflirooms Liaifon. to make the Pafte ftick together. reduce the Sauce pretty Champignons en Canellons. wet the borders with Water. prepare fome good PuffSqueeze . A thick Creme. Broiled Mufhrooms. are done. Mufhrooms fried in Pafte. rather rolled pretty thin. and cut into pieces. in dice. let it brown a then add fome Broth. them in the Oven. /^LEAN Crumbs over broil it with a them. with a faggot of fweet and a little Salt. (or Oil inftead of Butter) put the Farce upon the iniide of the Muflirooms. Pepper and Salt . roll the to than wide. and Chibol. and fry of a good brown colour Serve without Sauce or garnifhing. and one or two flices of peeled Lemon. chopped Parfley. then added fufficiently. chop one or two with Parfley. and add a Lemon and cool. is Cream Herbs. fome large whole Muflirooms . They are firft done in Butter. Ragout in. pafle. Shallots. or fuch pieces as are directed for Epinars en Tabatieres. and fimmer them fome time in Oil. and ferve upon Bread fried in Butter.

See Cochon de Lait ditto. garnifh them with chopped Pepper and Salt. : : : A very Forced-meat. LEAN A VEtuvee : Stewed. feafon the Larding Bacon with it It is alfo ufed to advantage in fles.The cool . like a Sallade. take out the Faggot. braze them flowly. with a little Oil. or in It the Oven. Put the Mufhrooms whole into a Stew-pan. Champignons au Per? Douillet. 527 put the Muflirooms in the middle of a Salladdiih. then add a glafs of white Wine. a Laurel-leaf. let lots. Pepper and Salt it reduce on the Fire. fimmer fome time. Trufand Morels. a little Bafil. and ferve them garnifhed round with fried Bread. two glaffes of white Wine. only cutting off half of the Stalk. and prepare them with Oil and Vinegar. two Cloves. one or two fpoonfuls of Jelly Broth. favory Powder is made of Mufhrooms. with a faggot of fweet Herbs. nifh the Difh with fried Bread. the Mufhrooms whole. a faggot of Parfley. one clove of Garlick. Shalfkim the Sauce very well. chopped Parfley. two of Spices. and half a clove of Garlick . being firfl dried in the Sun. PROFESSED COOK. Parfley. . and then pounded in equal quantities muft be fifted. or any other thing. place For a Dobe. and two or three fpoonfuls of Oil . and mix with other Spices. Shallots. and any large brazed piece. Shallots. Page 149. and gar. fimmer them till the Sauce is fufficiently reduced. and kept well flopped in a dry It ferves to feafon. large Pies. take out the Faggot.

terms ufed in the French language will foon become familiar. with fuch explanations as my fmall capaI enumerated. CONFECTIONARY. fUISSONS mean the preparations of Eatables in all the different manners by Fire. the different Degrees of preparing Sugar. after the firft. am city enables ine to give. Des differentes Cuijjons de Sucre. roaftIn this cafe I Ihall ufe the word refining ing. to iuch as are employed in the preparation of Sweet-meats) I ihall Hill retain the French appellations. each of after it ways approrefining Sugar it priated to different purpofes. and being very willing to explain them to the utmoft of my power. to finifh it according to the Original. To avoid any reflection of ungenerofity. degrees of refining. but ihall continue in my firft and firm refolution. &c. as well as many others in Cookery already unacquainted with the terms ufed by Englilh Confectioners. fecm far as I am able to judge) to have no other mean(as their being adopted by cuftom in the French than ing As I am unable to tranflatc them literally language. (as it is a very neceffary part of knowledge. according to what ufe Of We is . ' De L Of *TP FF I C E. which is clarifying. have different is clarified. I have not applied to any body in the courfe of the whole tranflation . and diftinguifh each by The different ffr. f-rjlj fecond. &c. names or appellations by which the different HE degrees of refining Sugar are diflmguiflied.528 ffie PROFESSED COOK. as they are in every nation very fecret in regard to the preparations of Sugar. either boiling. The reafon is very natural. with an explanation of their meaning. to their true fenfe and proper meaning. &c.

called Small Lijfe. and it to in one it. and in breaking returns to each finger in the nature clarified Sugar upon the Fire to boil pUT the to this will know when gently. twelfth. put a pint Egg in a Skillet. fift it in a wet Napkin. fifth and grande ^ueue^de Cochon . for if it draws to a fmall thread. of a drop. viz. Degree of refining Sugar. 'Le petit &f Le grot Boulet . of clarifying Sugar. feventh Le petit & . joining finger ping then opening them . it : or lefs. Le La petit & fecond. Sugar. 529 they follow according to their degrees of and are reHning. le De la Fapn The Method de clarifier Sucre. as the fcum rifes of itfelf. for more for three pounds of Sugar PROPORTION of Water and half the White of an continually. make it boil. then take it off the Fire and let it fettle . that thefe are prepared with fine is & to be oblerved. and ninth. La petite joufflei eighth grande Plume-. it is done. to Regulate properly. by dipyou the thumb. It Caffe. grand Lffi. Mm Le . thirteenth. intended firft The is called. . and as it riles put a little Water to it. as it rifes throw in a little Water as before. petit Life third fixth. continue to boil it. take it off with . and fkim it clear till it ceafes to rife When it is done. beat it up with a Whilk to froth the White of the Egg. Le Caramel. firft it is degree. put it upon the Fire with the Sugar. the quantity of Water and Egg by this rule.a Skimmer. diftinguifhed by the following names : . grand Perle .The is PROFESSED COOK. Premiere Cuiffon de Sucre. and put the Kettle on the Fire again . and fourth. qin Firft eft le Petit Liffe. and fo continue till the fcum begins to turn blackifh . tenth and eleventh. flecked.

the difference only is* . it is to The eighth comes with a the propofed qualification. grand Perle. In boiling this laft a little longer. It is boiled a little Lijfe : Second Degree. and tried in the fame manner as the laft. this is called the little Pig's Tail Degree is La grande Queue de Cocbon . Au fouffle.all a la au Cochon. it It is ftill boiled a more. and blowing through it directly .530 Le grand 7& PROFESSED COOK. forms a larger Pig's Tail. and Perle is is boiled a little longer than the known all to be to the Degree wanted. After a little more boiling is comes the feventh Degree. fouffic. little more boiling. by not breaking by with the fingers . more. which is known by the fame trial . and Plume. the eytenfion that can be alfo made and when it forms into fmall pearls in the boiling. and the thread extends further before it breaks. fmall. from Pearl. de Third. Cuijjbns 'au of. HE Grand fmall. and eighth DePerle. dropping it into the (break again* : If it forms a flanting face. it comes to the fifth Degree. until does not break by extending the as is fingers half as much poffible to do. round and railed. which Sugar on the The fixth ilill being more boiled. large and grees of refining. which known by dipping a Skimmer into it. Blown . fifth. La petit little Perle : Third Degree. or' Petit )uette de Cocbon : It is known by taking up fome of a-nd the Sugar boiling fur- with a Skimmer. petite. fmall Feathers . feventh. fmall and large Pigs Tails. One pound the dif- of Sugar is fufficient to make a Trial ferent Degrees. or Feather. or in fmall bladders. if it blows to fmall fparks of Sugar. puffed or blown. by which I prefume it takes its name. La petite Plume. fixth. giving it a fhake. and is proved after the fame manner. & & a la petite la grande Queue Plume. fourth.

Ninth Degree. Twelfth Degree. deep-coloured^ it is ramel. This proved by the laft method. if it turns to large fparks. Broken. large is known the former method. by being ftill more J boiled. and giving it a flrong turnover (hake of the hand . I Thirteenth Degree. 531 is. that the Bullet which is made of this. being firft ought dipped in cold Water. Le CaJJe. and proved by dipping two ringers in cold Water. and directly into the Sugar. different S refining it is little from the laft . boiling pretty clear. what flicks to your fingers. by a little more boiling makes the Bullet harder when cold. hard enough to form into fmall bullets. to crumble between the I fingers. made with only a little Water with the Suguf. Le petit Boukt. as it ought is to be. '"p H Burnt Sugar. it is done to this A V '^ Degree. but the fureft is by dipping a Skimmer into it. Le gros Eoulet. J T is done by a little more boiling. to it make : while it is boiling. and the proof ftronger . when cold. and into cold Water again .The PR o F E s s E D COOK. it is known by the fame method as in the two laft . ought to roll up like a bit of Paile. and to remain pretty fupple A fmall Ball or Bullet. Tenth Degree. which. Eleventh Degree. which clog together in the rifing. the only difference is. Le Caramel. of which the ufes fliall be mentioned . large Bullet. and of a ftronger fub fiance. fqueeze fome There is alfo a Lemon into Ca- Mm 2 i* . that the fparks or bladders are to be larger. Le grande Plume* Feather. By continuing to boil the Sugar.

prepared to the ninth Degree. all Sorts of Fruits. or Hot-houfe. CTONE two pounds of fine ripe Cherries. until it is to the colour required . place it upon the Fire fome time to bring it to a drier confiftence. and always kept in a very dry place.-. take it off the Fire for prefent ufe. QOOSBERRY manner : Pafte is made much after the fame glafs Upon two pounds of Fruit put about a of Water . and mix a pound of Sugar with it. and fift them through a Sieve with ex- preflion. fizes Pafte ought to be of a fine red colour. thofe Paftes may be dried in a very mild Oven. an artificial Stove. fubftantial. To all the different degrees of preparation. Cerices. made like hoops. or grande Plume. ftirring it continually with a wooden Spatula.532 it The PROFESSED COOK. Pate de Pafte of Goofberries and Currants. Grofeilles. Pate de Cherry Pafte. boil them a little while. viz. a flat Spoon. or in any moderate heat. De Pates de Pafte of toutes Sorfes de Fruits. viz. boil them ibme time. until it comes to the qualification required. put all the lifted fubftance into a Skillet. The and lhapes. without ftirring to raife any fcum. Where there are no artificial Stoves (which are rather fcarce in England). if mifled at firft. without tops or bottoms . put them upon a Baking-plate to dry a VEtui'ee. add a little Water to refrelh the Sugar. pretty and applied directly to what ufe you proThis is moftly done in moulds of different pofe. and boil it over again. and fift them . in which place all Sugar-pafte and Sweet-meats ought to be kept.

(twelfth Degree) mix it very well together off the Fire. Pates (FAmandcs vert&. &? tfAbricots verds. weigh the quantity. and garnilh as the firfl. in blowing through a Skimmer dipt in the Boiling . and green Apricots. ftir the Afhes pretty often to hinder them from fettling at bottom . and throw them in frefh Water as you clean them then boil them in frefh Water. then take it off the Fire to mould it. and dry it as ufual. It is alfo done as follows. viz. to reduce the Juice to a foft Paite confiftence. ftirring continually. put it upon the Fire again. prepared as die laft. and boil the Juice till it comes to a good confiftence. take the Pot off the Fire. ufe it in moulds diredly. which is done by making Lye with five or fix and boiled handfuls of green Wood-afhes. to about three half: pound of Sugar-powder. a Mm 3 Violet*. grandc Plume. and add as much Sugar au Cafe. Pate de Viokttes. put boil together until Pate de Framboifef. and finifh it in the lame manner. with raw Sugar in powder. ftirring contiWhen it is come to a pretty thick fubflance. is done in Pafte of Rafbcrries This Pafte the fame manner as the laft direction for < Goofberries. Violet Pafte. . der enough to fift as ufual. Pafte of green Almonds. the Water is quite fleck and frnooth to the fingers . when the Goofberries are fifted. ten. TTPON to the ninth Depound of Sugar prepared a pound of a mix quarter of gree. to clean the Fruit one after another. and throws large Sugar-fparks.The PROFESSED COOK. put the Almonds or Apricots in it. begin '"pHEY 3 fifted by taking the Down till off. for fear it fhould burn . nually add a pound of Sugar. a it pints of Juice. are both made after the lame manner . 533 as the Cherries . and let them ibak till the Down comes offeafily.

and mixed by little and Pate cfAbricots murs* Pafle of ripe Apricots. boiled au CaJJe. little . and put the Juice upon the Fire again. and put it in moulds directly to dry pEEL in the Stove. Peach Pafle. Boil fift Water to a Marmalade. and them with a litthem in a Sieve j put the Juice upon the Fire again to dry it to a Pafle. - It is done alfo. (ninth Degree) flir them well together on the Fire. to bring it to a ftrong Marmalade . and cut them into dice. (twelfth Degree) as the Pafle weighed.534 Violets. weigh as much raw . pounded very as ufual. the Kettle being covered j then lift as ufual. then boil both together to bring them to a Pafle. and boil them a moment with /"JRAIN a little Water. and maih them very fine . y& e finifli PROFESSED COOK. finifli as the lafl. pretty dry. till the Pafle quits the Spoon . mix them well together on a flow Fire. and flone the Peaches. Pate de Prunes tle : Of Plumbs. Pfife de Raiftn Mufcat. fine. till it is come to a gopd confidence on the Fire . refine half as much Sugar in weight as Peaches. add a pound of Sugar prepared a lagrande Plume. Pafle of Mufcadine -Grapes. foak them pretty dry on the ire. and flirring continually. Pdte de Pecbes. add as much Sugar. r>EEL and flone two pounds of ripe Apricots . and dry it rather hotter than the former Pafle. to the ninth Degree . the Grapes. taking care to flir it continually . by adding an equal weight of raw the Fruit is foaked fome time when Powder-fugar. and finifh as ufual. finifli it directly in the moulds.

it is with it Pate de. fifted. a la petit Plume. mix as much weight of Sugar. B OIL der. and reduced as ufual . only that it is well bruifed in the Pan before H put to boil. put the Pafte to what form you pleafe diredly. being peeled. and reduce the Marmalade on the continually . fift as ufual. give the Pafte what form or mould you pleafe. bake the Quinces in the Oven a long while . prepared as the laft. Fire to a Pafte confiftence. which refine to the ninth Degree.PROFESSED COOK. a la the as and finilh as the Mufcadine. Quince Pafte. dry the Marmalade over a flow Fire a little while to about half the confiftence of a Pafte . (eighth Degree) to three quarters of Quinces . then to redden it the more. malade. cut into pieces. Goings. I S is done much after the fame manner as the *J* laft. and reduced tQ a Marmalade . ripe Quinces in Water till they are quite tendrain and fift them as ufual. and dry as ufual. mix them together upon a very flow Fire without boiling . and finifhed in the fame manner. la grande Plume-. grande Plume. mix them well together upon a very flow Fire. the Pafte of a fine red. ftirring according to the quantity of Quince Mar- refine a pound of Sugar. and dry to a Pafte confiftence . then add as much weight of Sugar. Pate de Ferjuis. Pafte. then peel and fift them in a Hair Sieve with ftrong expreffion . ftirring Mm 4 . raw Sugar as the 535 weight of the Fruit. This is often doney by mixing about half the quantity of Apples with the Grapes. Pafte of Verjuice Grapes. Pate de Corrlngs rouge* Red Pafte. TnO make keep it a good while on a flow Afhes-fire. and dry it dire&ly.

a little fome time. and boil them to a Marmalade. and upon a quarter of a pound of Marmalade. fift and reduce it upon a flow Fire to a Pafte confiftcnce. that . put as much Sugar as Marmapetit Plume.536 tfbe PROFESSED COOK. and them in a Stamine with a little Water To the proportion of three quarters of Chefnut Marmalade. a la grande Plume. (eighth Degree) foak Pate de Morons. put half a pound of Sugar. together to mix. Pate de Citrons* Lemon or Citron Pafte. Marmalade. with a little Water . and finifh in moulds Obferuation . reit to a thick Pafte. by prefling in a Linen Cloth to get the Water out . cut them into halves or quarters. a la a little while upon the Fire. and add pEEL as much Sugar. let it cool juft enough to work well with the hands. pound and fift them. a la grande Plume. and finifh as others. (ninth Degree) fimmer them awhile boil . and then drain. a la grande Plume . all Pate de Pommes. Apple Pafte. till lade or Pafte. Chefnut Pafte. or fift Water. and an equal weight of Sugar. through and through. (ninth Degree) as well. add a quarter of a pound of any other Fruit Marmalade. . and finifh directly as ufual. and add duce on a flow Fire loofens from the Pan it fteeped Cochineal is. gore them as done with Apples. ftirring continually. what quantity of Golden Pippins you tiling proper. put them into cold Water a moment. and off the hard knobs them in Water till they are tender take them out. ^UT is at both ends. (ninth Degree) and work it well together to finifh as ufual. work them very as all others. T>OIL fift the Chefnuts to a Marmalade pound and : in them as all others.

and put it into moulds in the fame f\ F manner. ufe Marmalade of any forts. pound it in a Chocolate-cake quarter-part of Whites of Eggs. or for Plates intermixed. grande Plvmc. according to the iharpnefs of the Fruit They ferve to garnifh : Frames in Deferts. to dry in a very moderate heat. De Pates de Of Paftil Pale de Pa/lillages. Paftillage TV/jELT Paftil-pafte of Chocolate. mixbruifed. Pafte of any other kind of Fruits may be made after this manner . de Chcolat. Obfervation on Fruit Paftes. 3$ Shells. Pajtillage de Regl/fe. obferving the quantity of Sugar. form it into what flowers or defigns you plcafe. fift it a Mortar with a CCRAPE reduced . half an ounce of Gum-dragon in a till it little Water is quite diirolved through a Liner* Cloth. fettle. Paftes. Lozenges. in which and . to dry equally on both fides. turning it over now and then. mixed with Sugar refined to the ninth Degree. roughly melted. pound more or Icfs Sugar. any kind of Corns or Belms. fine a of half and Sugar-powder. is malleable . and thick . large Feather . Obfervation fur les 537 Pates des Fruits. fift it in diilblve half . it mutt be pretty Pafte as the according firm . and bruife a quarter of a pound of_ Liquo- rice-root. fimmcr it a little while together upon the Fire. all the different kinds heretofore mentioned. and boil it in a little Water till it is much let it when thoan ounce of Gum-dragon a Linen Bag with expreffion. either and adding ing by degrees. out of Fruit-feafon.PROFESSED COOK. viz. and pour the clear off. Liquorice Pafte. &c.

ought to be kept clofe flopped in a gon in very dry place. Coffee Pafte. and finifh it by expreffion when the Gum mixing Sugar in a . let them infift fufe about three quarters of an hour. and pour it upon half a quarter of a pound of picked Violets . and finifh with Powder-fugar as ufual. Mortar till it is brought to a proper Pafle fubflance dry in the ftove as ufual. *"ipO half an ounce of Gum-dragon diflblved in a glafs of Water. you have no green ones ufe preferved) and pound them with Gum-dragon. Paftitlage de Fleurs <F Orange. fift . Orange-flower Paflils. diflblve half an ounce of the li- Gum-dra- When it. then quor as the laft. of Lemons. and mix Sugar with fiftence laft. out of feafon. diflblved in a glafs of Water and a glafs of Orange-flower Water . with half an ounce of Gum-dragon . inftead of frefh Violets uie preferred ones. lift it in a Cloth with is diflblved. by Violets in the feafon. De Citrons . of in brought to the confame manner as the fmall Cakes. add as much Sugar as is neceflary to bring it to a fupple Pafte confiftence. it till it is 'a Pafte . Paftillage de Cafe. and finifh as ufual. or Lozenges. put an ounce of Coffee-powder . Violet Paftils. Flowers. and reducing them to drying which Powder. mixing them with Gum-dragon melted in Water and Sugar as the firft. and infufe it in a glafs of Water. &c.PROFESSED COOK. JD OIL a glafs of Water. This Pafte may be had all the year. either in Conferve or in Powder. Rafp the Rind of a Lemon flightly. finifh in the Paftiilage de Violettes. (if and pulverife a good pinch of Orange -flowers.

as it mufl thick. and add as much Sugar-pow* neceffary to bring it to a malleable Pafte . and Cloves pounded very and finifh in the put fix fame manner. fifted in a finall finifh as ufual. and put if into a Mortar. and finifh as all others. Pajlillqge d'Epim-vinette. Des Sa&les Office et des Couleurs. Paftillage de Canelle. and how to make it. with a fpoonful of Barberry Marmalade . then add half an ounce Cream .The it . TjISSOLVE half an ounce of Gum-dragon (or a lit* be pretty tie more) in a glafs of Water. and Sugar-powder. and a Mortar. {hall here give their explanation. ftrain it in a Cloth or Bag as ufual. Of the AS 1 Sands and Colours ufed in Confectionary. the Sands are made with the Colours ufed in ConI feftionary. ceffity requires. ful and of lifted Tea-fpoon^ Flour of Cinnamon. Gum-dragon diffolved 'as before. fine. Of Cinnamon. De Giraffes : Of Cloves. PROFESSED COOK. Of red Colour. ROIL an ounce of Cochineal in half a pint of Water of for about five minutes . mix is der as you may very well. to give 539 in a fine Lawn Sieve. alfo add a little tfiflblved Cochineal to give it it a deeper red. mix it in much Sugar-Powder as is neceffary confiftence. put a diffolved as be- fore. Upon half an ounce of fifted. with as it a proper finifh as all others. De la Couleur rouge. Barberry Paftil. as ne- or fancy leads. They may be ufed upon feveral other occafions. TO 1 half an ounce of Gum-dragon Cloth.

put a litinto a Plate. add half a quarter of a pound of Sugar. by dipping a Pen or a wooden Skewer for if it into it. and keeps its colour. Of green Colour. either pale. It is alfo done better with yellow Lily : Take the Heart of the Flower. or deep Blue. you may make any alteration in imitation of Painters.54 tte PROFESSED COOK. pour the clear off. : Cream of Tartar. De la Couleur jaune Of the yellow Colour. and half an ounce of pounded Allum . and kept for this ufe. boil on a flow Fire about as long again It is eaiily known to be done. it is done . and let it fettle . and writing therewith on white Paper. fift the Juice in a Sieve for ufe. take it off the Fire. and preferve it in a Bottle well flopped. and rubbing it with a bit of Gamboge. to keep in a Bottle well flopped. IS colour tle warm Water it. Stone in made for prefent ufe . TT is done after the fame manner. ane. infufe it in milk-warm Water. Manlere . Of thefe Cardinal colours. by mixing to what lhade you pieaie : But tafte and fancy are the only 'TpRIM in guides. the Ler-'es of Spinach. boil them a moment Water. and rub an Indigo until the colour is come to what tint you is only pleafe. De la Couleur bleue. by pouring a little Water into a Plate. De la Couleur verte. writes freely like Ink. then drain them very well to pound. Of blue Colour. Or with the Flowers dried and pulverifed as Violets.

by thruftiog a fmall fltewer into the corner of each mould to the bottom. kept as equal as poffible. though all are made much alike.fouffle) put fome Orange-flowers to it. made with any forts of Fruits. and it into Sand by fifting in a Sieve. Candi . turn it over upon white Paper. (viz. You may alfo make Sands with old Sugar-preferve. as it refreshes the Sugar . or till the Flowers upon the difcharge their Juice. with a fufficiency of Colouring to produce the tint you want . put it Fire again to bring it to the fame Degree . are different Sugar-works. 1 fome Sugar. Fire. put the moulds while before you take upon one fide. Des Candi.tte PROFESSED COOK. Mania e de 541 fain les Sables. put it into moulds. It is known to be candied. let it cool to half. and keep jt always in a dry place. This Sand prepare any forts of flowers or defigns upon Defert Glafs-frames. it conftantly till it returns to Sugar again. and dry it in a Stove of a moderate heat. put^what quantity you pleafe upon the Fire. to drain a good out the Candy. as direfted in Sugar Articles. Of garnim candied Sugar. Candied Orange-flowers. and the top muft be fparkling like a diamond . BANDIESDefert-frames are : which of ferve to diffe- They many rent kinds. Mix the differves to ferent colours in this manner. I) OIL fome Sugar to the feventh Degree. by pounding and fifting it in a Sieve. boil it till it comes to the ninth Degree of re- CLARIFY and work form La grnnde Plume} then take it off the fining^ (viz. Candl de Fleurs d'Orange. How to make the Sands. and take it off the Fire for about a quarter of an hour.

is made with Sugar only .) when it it half cold. (au CaJJe) . Rock candied Sugar. or the fame proportion. prefs Jonquil Flowers in it. wetted. It is much refreshed by the Juice of the Orange. (ninth degree. prepared au grand Lijfe (fecond degree. give the Sugar a boiling. and dry it in the Stove. when wanted for ufe. Candied Jonquils. and dry it in the Stove as the preceding. Candied Cinnamon. upon rails. cover it. or Rocks. and mufl be boiled again. the moulds with Sugar a la grand Plume. and fift it COME tafte Linen Cloth. Candi de Canelle. till it comes to a proper fubftance to put in Candy moulds . as the Orange-flower Candy. (feventh degree) and when it is half cold. and keep it a long while in the Stove to dry. boil three pounds of Sugar. Candi de Jonquittes. The Pot muft be broken. and the Sugar broken in pieces. to the ninth degree (grande Plume) .542 We PROFESSED COOK. and take out the Orange-flowers with a Skimmer . au fouffle. and. put a pound of Orange-flowers to it. boil it a moment in Sugar. with a little Skewer.put it to dry.) drain it. but to give it the of Qrange-flowers. Sucre candl en Pierre. and give it two or three boilings together . and fmother it with a double napkin till the Sugar is half cold. take it off the Fire. COAK feme Cinnamon-bark . to the twelfth Degree. garnifh with Sugar. to come at it. in a Candi . like bits of Stone. in Water about four and twenty hours cut it into pieces of what length you pleafe. pour it into an earthen Jar.

and being pounded. ikim it. and take care to leave clammy to the fingers refine as . make a Preferve in Sugar. or three then and it off the Fire. fift it m a wetted Napkin. as it refrefhes Sugar . Of clear tranfparent Pafte. and dry as ufual. as you have Sugar. to clear it of all kinds it in a little boil be made with the fingers in peeling . (lice the Pulp thin. Candies may be made with all forts of dried preferred Fruits. thruft the Preferve into it. by little a moment. . when it is half cold. and if it falls out in turnfirm Jelly. and wafli it in feverat fpots . (the Pot or being covered) until the Liquid becomes pEEL no Clear Apple Pafte. which might foulnefs of waters. Clarequets de Pommes. take boil the and little. and extends a little Uke pretty : and much clarified it is done. Condi' de Vwlettes. ing over. . are done as the Jonquils. and dry it in the Stove . give it two to be to known It is more boilings properly prepared or Glaffes. (au CaJJe) the to of the Decoction.PROFESSED COOK. 543 Candied Violets. they may ferve for Sands. or crumble Fleurs d'Orange by being kept in a damp place. and when they lofe their colours. : Candl de Boutons de Pick the Knobs of Orange-flowers before they open . which pour Sugar. dry them in the Oven. after the fame manner . fill the candied Moulds with Sugar a la grande Plume. Des Clarequets. meafure it. to the twelfth degree. fome Golden Pippins. Pan Water flowly. taking by put into Cups (called Clarequets) fome with a Silver Spoon.

by If you would have either this or any other of a cer- put tain rednefs. au Caffi. and keep it warm . and a glafs of Verjuice Grape Juice which is almoft ripe . Clear Pafte of Quinces. and fift it in a Napkin. add Cochineal in proportion. flice them thinly and boil them to a Marmalade. with a glafs of Water. au Cajje. to extract the Juice . (twelfth deboil together a moment. and a quantity of Water. from all blemifhes. and finifh as the laft. boil a pound of Sugar. fkim it very well. Clarequets de Colngs. refined au Caffe.J4- 3T& PROFESSED COOK. make a decoction in improved in rednefs with Cochineal. prove the qualification the fame method as the Apple tranfparent Pafte. Clear Pafte of Verjuice-Grapes. Clear Pear Pafte. which ought to be only fufficient to hinder it from burning . adding bits of Lemon-peel. to cool to a Jelly or Jam. with a little Water . according to judgment. Clarequets de Verjus. a fpoonful of (twelfth degree) . ftirring without boiling. mix them gently together on a very Heat. either natural. (twelfth flow degree) . lift in a wetted Napkin to get out the Juice. and . to half a pint of this Decoction put half a gree) pint of clarified Sugar. Clarequets de Prunes. manner. bpil the fame quantity of clarified Sugar. and put it into the moulds. reduce to a Marmalade. in a little Water to a Marmalade. Apple Marmalade. Clear Pafte of Plumbs. T>OIL the Plumbs . T>EEL them it in the Clarequet Moulds . add the Mixture (lowly. Clarequets de Poires. or and pEEL the fame cut them as the laft .

them into a deep Pot or Tureen. and let them ftand in a pICK the Violets very free from ftained leaves. to half a pint of Sieve. and fift them firft in a in a and then coaric Stamine . that the proportion of Sugar may be regulated accordingly. Decodtion. clarified of Goofberries. in lift it a wetted linen cloth. of the firft Preparation . which mix together in boiling a moment . put ver upon them to keep them down. Clarequets de Flews d'Orange. Clear Pafte of Violets. De ries raw. ftirring continually them in the firft boiling. and fkim together. and finilh as the Apple Pafte. as of Juices. refine as much clarified Sugar. N n . to The employed ought in this be confidered with judgment. mix it with as much Sugar. this Juice mix one pound of Sugar. put warm place till the next day . and finifh it as that of Pears. Bruife the Goofbera moment. boile-d an Cajfe. as fet forth heretofore . and pour a little a Plate or proper Coboiling Water over them . and every other procefs. Grofcilles . au Cajje. TV/TAKE a Decoction of Golden Pippins. and dry it in a moderately proper Stove. and the Fruits PROFESSED COOK. au Caffe. and keep it quantity with a Spatula. finilh this as that of Apples. mix fome thick Marmalade with this Decoction. as the 545 fharpnefs of finifti preceding. ftirring now and then with a filver as the Spoon . Clear Pafte of Orange-flowers. heated in Moulds. boil them Clarequets de Vklettes.The Heat. mix them gently in a linen cloth with expreflion . fift it upon half a pint of the Apple add a good fpoonful of Orange-flower Marmalade. then ftrain them Apple on a flow Heat.

with a of Water boil alfo two common baking . fift them together firfl in a Sieve. and mufl then be all All the faid tranfpa- rent Paftes are cut out for ufe to moft agreeable . Of I dried Confervas. mix TLJALF a well . to a Marmalade . {lining continually over a flow Fire . lade . r>OIL glafs about 3 pound of Mufcadine Grapes. the in the quantity of Fruits proare not prq^ared with the Sugar clarified to this Degree. and foaked pretty dry over a flow Fire^ ufe about half a pound of the Sugar thus prepared. Conferves only difference being Few. and pour it into when it is cool. being turned over like dried in the Stove as is Jelly. and pour a fmall fpoonful of Orange-flower Water therein . Apples. which all . Clear Pafte of Mufcadine Grapes. peeled. take it off the Fire. forts of pOR the ninth all They pofed. au Oaffe. Ctarequets de Mufcat. refine a pound of Sugar. Des Conferees. warm the mafs a moment. to a quarter of a pound of Sweet-meat Marma- made with in a Sieve take the Sugar off the Fire to work them well together . prepare the Sugar after degree. Gonferve of Orange-flower Water.546 Yhe PROFESSED COOK. {hall be obferved. it is come to its perfection others : when it quits the Spoon. pound of clarified Sugar being prepared to the ninth degree. and fo what fize and fliape on of other kinds of Fruits. (twelfth degree) and pour the Liquid gently therein. Paper-cafes made for that purpofe cut it in Cakes of what bignefs you pleafe. : Conjervc de Fleurs d 'Orange. fifted forts of Sweet-meat Marmalade. then in a linen cloth . are are all Conferves. according to the quantity wanted: made much after the fame manner .

as before. Saffron Conferve. Sugar. Conferve d'Amandes Almond Conferve. (as as the laft. being prepared (viz. a pound : Of Cedar Prepare half Conferve de Cedre of ounce an rafped Ceof Sugar as ufual . and mix it . to get the Ikin off. or ninth degree. UOR half a pound as foon as Sugar. poffible.) De Candle : Of Cinnamon. Conferve de Piftaches Conferve d y Avelines : Of Filberts. fet forth in Confectionary) with the green colour. juft fufficient to tinge it of a pale Saffron colour. is the when dar to it. cut into as Kernels being firft fcalded. quantities. the Proportion Ingredients to any larger or fmaller Conferve de Safran. the Almonds. 547 well together. half a : Of Piftachio Nuts. of Sugar. a la grande Plume. Done in the fame manner as the Saffron. put about half cold. 'IT HE Sugar being prepared little It is done by mixing fome Conferve verte :. Green. pound Sugar Nuts. prepared as ufual. and fifted Piftachio pounded. au Jus de Citron. ibaked in Water. have ready a Saffron-powder. large Feather. it begins to whiten. put an ounce of dried. the Cinnamon-powder being foaked in warm clarified Sugar. fqueezing mix it with the half a Lemon therein by degrees . Upon half a pound of Sugar put an Ounce of fmall as is fillets as done in blanching Filberts. and pour it in the Paper as the laft. finim as . Upon as of ufual. pour a fmall quantity to the Sugar.PROFESSED COOK. with Lemon. Sugar N m add .Juice. all others. pound two ounces of fweet Almonds very fine.

fkirn- Rind of half an boil with half a till Lemon very Orange of raw pound Sugar without it is boiled to the eighth Degree. Conferva . and when half cold. and fift through a Sieve . Conferve blanche de Citron. f? Conferve of China and Seville Oranges. White Lemon Confervc. (petite take it off the Fire. pour it into ming. it will make the Sugar as white as Milk. '"pHEY the it are all made after the fame manner. ftirring continually . take care not to drop any of the Lemon Seeds in it . ftir it Plume) a little round the Pan with a Spoon . which you will prove by pouring out fome with a Spoon.548 add a tula. if properly done . and fmilh it in the moulds. and fqueeze the Juice of a Lemon therein at different times. as any other Jelly. then work it well together until it begins to grow white. boil them a moment. and Lemons. reduce the Juice on the Fire to a quarter-part of what was lifted. work it well together. and pour it into the moulds when it is mixed of an equal fubilance. (twelfth Degree) and let it cool a little . Citrons* Conferve d'Oranges douces. *TpHIS lows is : a different preparation. take it off the Fire. . Bigarades. moulds when it begins to thicken. Conferve of Mufcadine Grapes. put it to a pound of Sugar prepared au CaJJe. Conferve de Mufcats. Lemon Squeeze it mix it well with a Spa- and pour in the paper as all others. a pound of ripe Mufcadine Grapes. and is made as folBoil a pound of the fincft Sugar to the eighth Degree . or Rafp fine. The little PROFESSED COOK.

cut them into pieces. Conferve of Marfh-mallows. malade. Any other Grapes will do as well as Verjuice. reduce it pretty Water of with a . N n 3 Conferve . and mix with it half a half a HP H E pound of Sugar prepared ait Cafe . lour. which boil. Conferve de Gttimauves. fift the Marmalade in a Sieve as ufual. Pbhes done They are & de Pavies after the Peaches and Nectafame manner as the Apricots. fcrape about pound of them. It is pre- fame manner as the Mufcadine Grapes. pared that a more Sugar is added to the fame little only of proportion Juices. ripe Pomegranate of a fine coand fqneeze it in a Linen Cloth to extrad: the Juice. Conferve de Verjus: after the Of Verjuice Grapes. drop thick on the fire. Conferve de Grenades. and ihows fmall ihiny fparks. feed drefs it in the moulds as ufuaJ. (twelfth Degree) work it well together till it begins to whiten. and boil to a Marripe Apricots. flice them. put it to a pound of Sugar refined to the ninth Degree. foak it pretty dry upon the Fire. mix a quarter of a pound of the of Sugar a la grande Plume) and Marmalade to a pEEL it Work well together pound when it begins to cool. and reduce to half. Conferve d'Abricots. and boil them in Water until they crumble between the fingers . Roots muft be frefli gathered . 549 Conferve of Pomegranates. . and 'JpAKE a good large it. and when it is half cold.The PROFESSED COOK. Conferve of Apricots. work it well together. Conferves de rines.

and add the proportion of a pound of Sugar. reduce the Fire to about one third part. and it begins to form into fmall fparks . (ninth Degree) rnix them well together when cool. let the Juice fetto little. and finilh as all others Conferve de Grofeilles. Work Powder to half a Des . Framboifes: Of Rafberries. an ounce of Chocolate into of pound Sugar. Rafberries. it in as ufual. . work them well together till almoft cold. add a pound of Sugar (an Cajje) to every quarter of a pound of this preparation. and reduce it on the Fire to one third part . fift the remainder again with expreffion. free of any branches. and dry it in the moulds put paper a Stove. and fmifh in Paper Cafes as all other Conferves. Conferve of Cherries. CTONE them. when it is refined to this Degree. boil them a mo- ment. < Conferve de Cerifes. Of Chocolate. and fift them in a Sieve . (grande Plume) and half an ounce of Coffee. and boil them a moment. work the Powder with it. take the Sugar off the Fire. pound of Sugar prepared Bruife a as on expreffion. fift them. add the proportion of a quarter of a pound to a the former. with a quarter of a rants .55 'The PROFESSED COOK. prepared a la grande Plume . to half a pound of Sugar of the preparation to both . and when half cold. and pour the clear off. fift them in a Sieve with De pound of pound of Red Cur- Of Red them tle Currants. which will ferve make Ices or Jelly . and reduce the Juice on a flow Fire till it comes to a pretty thick Marmalade.

them out gently take tender done Apples are kind of Dilh ycm what or put into the Compotier. Compotes. Sieve. and mix with it a pound Golden Pippins whole. cut a little off the Rind of the Lemon to mix with the Compote. take out the Hearts. then boil them with a little Water. take them out gently. blanche. and the Lemon the fame. cut the Cores . but will not keep any time. or ftewed Apples and Pears. Compote Bourgeoife. prick feveral places with the point of a Knife. for more. unlefs the Syrup is reduced to a ftronger confidence. Common Family Way. cut the each piece in ^ paring. put them them . and a few ilices of Lemon. reduce it to the fecond Degree. de 551 Des Compotes Pommes et de Poires. proportion the Sugar according to tafte for fweetnels. and when they are done very tender. COOK. and boil with It is fufficiently done when a little Water and Sugar : This will do for prefent ufc.The PROFESSED. the Apples are tender. Nn 4 . in two. (grand Lijje) and ierve upon the Apples. IF Golden you would have it of a fine white. them in a little Water of clarified Sugar . boil on a flow Fire. to put into the Campoticr . that this is meant for a fmall quantity . Apples without DEING rubbed very clean. and take out into cold Water as you prepare them Obferve. it in a fift a to Marmalade. being peel put in fix or eight boil all together t and ed and gored properly. Compote de Gelee Compote of white Jelly. a quarter of a pound of raw Sugar. peel fome Pippins. fift the Syrup through a Sieve. bott fix or eight Golden Pippins into dices. pUT ^ .

Stuffed Apples. and flide it upon the Ap-J a which may be done by warming the Plate Compote a Bell or la Cloche. They are alfo done after this manner. Fafhion. reduce till it quits the Spoon like a ilrong Jelly. or take them out at one end. fluff the Apples with Apricot Marmalade. let it cool on a Plate. cut out the Hearts. with a little Water. by putting the Fruits into a Frying-pan. Sugar clarified. and jufl to garnifh the Apples with it. colour them on both fides. as the white Compote. Compote de Pommes farcies. red or white Wine in the Difh inftpad of Water. tte fift PROFESSED COOK. or with a Brazing-pan Caver upon a flow Stove.55 2 pleafc it . and add a little raw Sugar to the Sy? rup. bake in the Oven. warm it when you 'want as have been ferved. otherwife boil Apples pretty much gored. take them out. with a little of the Syrup . and a little Water . if you chufe to them with the fame Marmalade . mom