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    The Art of Cookery Hannah Glasse PDF

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    ART O SE ie PLAIN AND EASY: Exceling any Thing of the Kind ever yet published, aan ' ‘aoiaxiiits cuss | Directionshow wo Mark [Pres aes st; the Season of the | Variet ighes: for Mest Sa enk which may be feat, Poultry, Fish,| made Use of any &e. other Time. ‘How to roast and boil|iGravies, to Perfection every||Sauces. Thing necossaty tobel| Hashes, Fae sent up to Table; {| Fricassees. nen i Vewetabless Ragouts. Broilings ‘To care Hims, Bacox, | iy ise [et thopie : Hs ing o matt shea,» Mal inf kee: et Poultry Yotties, me | Soups adh Broths, reserving, i P Puddings, y Bo, Se. Bees Bete THE GIFT OF Also, the ORDER ofa BILL of FARE foreach | Mahe the Patna the Dishes are cob laced-upon the Table, in th; 3 MRS. THOMAS HUNT. | 7 e present Tastes =e By Mrs GLASSES ee Anew EDITION, with nindern Inprovemette, ome “ Mepandeta : Prwrep oy Corrs Mea ge Ama Iea he 201 Fre al me ART OF COOKERY MW Wii P baal fe Thave attempted abranch of Cookery which” nobody bas set thought worth their while, towwrite upon: but as 1 hare both seers and found!’ by experience thatthe generfiy of Servants ae igready wantingin that poing, I therefore have gas Ken upon meto instruct thert in the best manner Tam expab e+ and, dare say, that every Servant whoean: but read; willbe capable of mating atol-, erable. good Cook; aid those Who have the least” siotion of Cookery, camiot mist of befig very Bol, ones, + “ ~Tdomot pretend to teach pottieed Cooks, my! design bemg. to-instruct-the igiotme and uniear » xed, (which will likewise be of ase inal!’ private families.) and. that ino fall and plain a manner, that the most igeorant Person, who can but read, will know how to do Cookery well. As Marker « bg. muat be the fast branch, of Cookery, T shall begin with that Table frst, «| HOW. "CO, MARKET, Anil the Seasons of the Tear for: Butchers? Me Poultry, Fish 6° BUTCHERS’ MEAT. To chuse Lambe, | ‘Ina fore-.quarter oflamib mind «he’ néckeveint aeato CF oe ifitbeanazure Blue, it irnew and good; but if greenish or yellowish, it is near ininting, ifnot tainted, already. Inthe hinder-quarter, smell under ‘the kidney, and try -the knuckle: if you. meet with a faint scent, and the knuckle. be Timber, itis stale killed.’ Fora lamb’s head, mind the eyes; if they bé sunk or wrinkled, itis stale ; if plump and lively, it is new and sweet, Lamb comes in in April, and holds good till the end of August, Veal. Tf the bloody vein inthe shoulder looks bhuty dy of abright red, itismew killed; but if blackishy greenish, or yellowish, it is flabby and stale if wrapped in wet cloths, smellwhether it be musty ernot. ‘The loin frst. taints. under the kidney’: fand the flesh, if stale Killed, will be goft and slimy. ‘Ths breast and neck snipts Gat a the end ant yu will perceive seme dusky, yellawish, or green Ti attbeance she steer ted onthe Dress: wilh be clammy, otherwise it is fresh and good. The eg is known tobe new by the stiffness of the joint ; if limber, and the flesh scems clammy, and. has green or yellowish specks, it is stale. ‘The head isknowitas the lambs, Fhe ftesh of a bully ex}fis more red and firm than that of a cow-calf,, afid the fat more hard and curdled. Mutton. Bfthe mutton be young, the flesh wilt pinch tender ; ifold, it will wrinkle, and remain 20 ; if young, the fat will easily part fiom thy lean g Afel ie will sickeby tings and. skis iframe ‘mutton, the fat feels spungy, the flesh close-grain- ed ard toughyot risiig: again whetrdented with, your finger ; if ewe mutton, thé flesh is paler than. wether-mutton,a closer grain, and easily partings eR ad tee Tf therebea rot, the flesh will be palish, and the fat afaint whitish, inclining to yellow, and. the Ash will be looseatthe bone. If vou squeeze ithardy’ some drops of water will stand up like sweat. AS tothe newness and staleness,: the sameis to be’ observed as by lamb. Beef. If it be right ox-beef, it will have an open grain ifyoung,a tender and oily. smoothness : if rough and spungy, itis old, or inclining to.beso, except the neck, brisketand such patts as are very brows, which in young meat will be mdve rough than in other paris. A carnation, pleasant colour bet Kens good spending meat; the suet a curious white ; yellowish is not so good, Cow-beef is less boind and closer grained than, the os, thefat whiter, but the lean somewhat paler ; if young, the dent you make with your’ finger will rise againin.a litte time. Bull-beefis of a close grain, deep dusky red;¢ tough in pinching, the fat skinny, hard, and has a yamtnish rank’smell ; and for'newness and: Stale> ness, this flesh bought fresh has butfew- signs; the more material is ts clamminess,and-the rest your” smell willinform you. -If it be broisedsrthese* places will look more dusky o blackish than the” rest. vite! : Pork, : Ifitbe young, the lean will break in pinching § between your fingers ; and if you nip the:skin with your nails, it will make a dent; also ifthe fat be soft and pulpy, ina manner like lard j if the lean. be tough, andithe fat abby and. spungy, feeling” rough, itis old, espzcially if the rind .be stubbora, and you cannot nip itwith your nails. © i If of aboar, though young, or of & hog geldsa at fall growth, the flesh will be hard, tough, rede (ia { ramenish-of smell; the fat:skinny andl ean ‘skin very thick and tough, and; pinched up, withimmediately fall again. “As for old and new killed, try. the lege, handy. anid springs, by potting. your finger under the Bone that comes out: for if it.be tainted, you will there find it by smelling your: finger ; besides tle skin will be sweaty and’ clammy when stale, bots ¢aoland'smoothwhen new. Hfyou find little Kernels in the: fat of the-pork,- Tike hail-shor, ifmany, it is measly, and: danger~ gus tabeeaten, Pork comes in in the middle off Anigust, and holds good till Eady-day. Hos to ehuse Brawn, Venison, Westphalia. Hams ie, ‘Brawa, is known to-be old'or young by the ex traordingty or moderate thickness of the rind'y the thick iald, the moderate is young. If the ind and. fat be very tender, it isitonbour-brawn,, ‘but baredw or sow. Fenisen. ‘Try the haunches or shoulders-under the bonew: Mat come aut, with your linger or knifo,:‘amd-ase the spentis.sweet or tanks, itis new onstales andl, the like of the sides.in the most feshy parts. tainted, they will look greenish in some places, oF" more than ordinary black, Look onthe hoofs, andif the clefts are very wide and-rough, it is old » if-lise andiemoothy itis young. “Phe buck venisonbeginein May, andcis in hight season till All-hallows-day- + the doe isin sensom from Miclinelmas: to: the end of December; ot sometimes to the endiof January. Westphalia. Man, and English. Bacon. Putakaife under thebonethatstchs out of tor X pom pd Ham, andifit comes oritin 2 manner clean, and has % curious flavour, it is sweet and good ;, if much, smeared and dulled, itis tainted or rusty. ‘English gammons are tried the same way 5 and! fox the. other parts, try the fat : if itbe white, oily infecling, does notbreuk or cramble, good ; but if the contrary, and the lean has somelitile streaks of yellow, it is rusty; or willsoon be so, To chuse Butter, Chocse, and izes. - When you buy butter, trust notto that which will be given you to take, buttry in the middle, and ifyour smell and taste be good, you cannot be.de- ceived. Cheese is-to-be chosen by its moist and smooth soat:.if old. cheese he rough-coated, rugged, or dry at top, beware of little worms or mites : ifit be over fullof holes, moist, or spangy, ic is subject co majssois-r iFany soft or perished, place appear oa theoutside,, try how deep it goes, forthe greater part nay be hid.within, Eggs hold. the great end to your tongue ; i feels: warm, be sure itis new; if cold, it is bad, and 80-in:proportion.to. the heat and cold, is the good ness ol the key, Another way to know agood fg is to pat the egg, into apan of cold water 5 the fresher the egg:the soonceit will fall to the botiom » i€ rotten, it will swim at the top. This is aleo'w sure way not to be deceived. As to the keeping of thenr, pitel then all with the small end ddwa. ward: in fine wood ashes, tarning them. once week end- ways, and.they will keep-some montha; POULTRY EN SEASON. Fanuary.—Her-turkeys, capons, pullets with: eggs, fowls, chickens, hares, all sorts of wildowl,. tumerrabbits, and tame-pigeonse February —Vuskeys, and-pullets with eggs; ce capons, fowls, small chickens, harés, all sorts: of wild-towl, (which in this month begin to decline,) tame and wild-pigeons, tame-rabbits, green-geesey young ducklings, and turkey-poults. ‘March.—This month the same as the prece- ding month§ ; and in this month wild-fowl goes quite out. : : April, —Pullets, spring fowls, chickens, pigeons, young wild-rabbits, leverets, young geesc, duck- lings, and turkey-poults, Alay and Fune-—The same. . Sfuly—The same; with young partridges, pheasants, and wild-ducks, called slappers or mot ters. August.—The same. September, October, November, and. December.— In these months all sorts of fowl, both wild and tame, are in season ; and in the three last is the full season for all, manner of wild-fowl. How to chuse poultry, To know whether a Capon is a true ane, young OF old, new or stale. . Ifhebe young, his spurs are short, and his less smooth : if'a truecapon, a fat vein on the side of his breast, the comb pale, anda thick belly and ramp: ifnew,he will havea hard close vent; Es stale, a loose open vent. A Cock or Hen Turkey, Turkey-poulis. If the cock be young, his légs willbe black and smooth and his spurs short: if stale, his eyes will besunkin hishead, and the feet dry if new, the eyes lively, and feet limber. Observe the like by the hens and moreover, ifshe be with egg she will have asoft open vent ; ifnot,a hard close vent ‘Lurkey-poults are known the same way, and their ‘age cannot deceive you. te A Cock, or Hen, iy Iyoung, his spurs ate shortand dubbed, but take particular notice they are not pared or scrae ped: if old, he willhave an open vent ; but ifnew; welose hard vent. And so ofa hen for newness or staleness: if old, her legs andcomb aie rough’; if young, sinooth. A Tame Goose, Wild Goose, and Bran Goose, Xf the bill be yellowish, and she has but few hairs, she is young ; but if fullof hairs, and thé billand foot red, she i old : if new, limber-foo ted; ifstale, dry-footed. And so of a'wild goose bran goose. Wild and Tame Ducks. ‘The ducks, when fat, is hard and thick on ihe" belly ; but ifmot, thin and lean : if mew, limber footed ; if stale, dry-footedk. Ai true Wild dude ‘has a rediish'foot, smaller thaia the tame one, Pheasant, Cock and Her, ‘The cock, when young, has dubbed spurs ; when’ oldysharp small spars: ifnew, afat rent ; andit stale; an open fiubby ont. The hen.if young, hag: smooth legs, and'her flesh of a’carious grain : if with’ egg, she will have a soft open-vent ; anclifitot, aclose one, Fér tiewnets of staleness, as the cock. Partridge, Covk and Hen. ‘Viie- bill white, and the legs bluish, shew ages forif young, tke bill ishlack,andlegs yellowish: i new, afast vent ; ifstale,a: green and open one, If their crops be full, and they have fedon-greek wheat, they may taint there j and for this smellin their mouth, t oy Woodeock and Snipe. ‘The woodeock, if fat, is thick and hard ;.if new, limber-footed ; when stale, dry-footed:y or if their nosesare snotty, and their throats muddy ‘and moorish, they arenot good. Asnipe; if fat, has a fat vein in the side under the wing, and in the vent feels thick, For the rest, like'the woodcock. Doves and Pigeons. ‘To know the turtle-dove, look, fora blueish ring round his neck, and the rest mostly . whit ‘The stock-dove is bigger; and the ring-dove: i legs than, the. stock dove. , The dove-houge pi geoné, when old, are red legged. if ney and faty. they will Yee] full, and, fat in the vent, and are limberooted ; but if stale, a flabby und green vention ot ac ve And so green'or grey plover, feldfaré, black. Jind. thrush, larks, &c; +) Of Hare, Livieret, or Rabbit. jl be whitish ‘and sf, if new and clean ale, the flesh blackish in, most parts, tnd the body Huuber : ithe cleft in her lips spread Very much,sud her claws wide and ragged, she is old and the contrary, young : ifthe hare be young, the wats will tear likes piece of brown piper fel, dry and tough, To know a true lev the foreleg near tne foot, aod if there b one ot knob, it istight ¢ if not, itis a hy stale, wilt be Hmber and. slimy: Whiteund stiff: if old, her claws are very long and rough, the woo! mottled,svith grey hairs 5 if young, ‘he claws and wool smooth. FISH IN SEASON. Gandlemas Quarter. Lobsters, crabs, crawfish, guard-fish, mackrel, e, [eel om, small” Eig ‘bream, barbel, roach, shad or alloc, lamprey or lamper-ecls, dace, bleak, prawns, and horse mack+ rele ‘The cels that are taken in running waterare bet+ ter than pond. eels : of these the silver ones are ‘most esteemed, - Midsummer Quarter. ‘Turbotsand trouts, soals, grigs,, and shafl- ings and glout, tenes, salmon, dolphin fying sheephead, tollis both land and sea, sturge scale, chub, lobsters, and crabs, Sturgeon is a fish commonly found in the nor- thern seas ; but now and then we find them in our great rivers, the Thames, the Severn, and the ‘Tyne. This fish is of a very large -size and will sometimes measure eighteen feet in length. They are. much’ esteemed when fresh, cut’ in’ pieces, roasted, baked, or pickled for cold treats. The cavier is esteemed. dainty, which isthe spawn of this Gah, The latter end of this quarter come smelts. Michaelmas Quarter, a Cod and haddock, coal-fish, white and pouting hake, Iyng, tuske and mullet (red and grey,) weaver, gurnet, rocket, herrings, sprats, soa, and flounders, plaise, dabs and smeare dabs, eels, chars, seate, thornbaek and homlyn, kinson, oy- sters and scollops, salmon, sea perch and carp, Pike, tench, and sea tench. ~~ Seate-maids are black, and thornback-majds white. Gray bass comes with the mullet." In this quatter ate fine smelts, and hold till af= ter Christmas, : There are two sorts of mullets, the sea mullet and river mullet’; both equally good. ae Giristmas Quarter, brile, gudgeons, gollin, smelts crouch eh seehoey ees Ey eballop and wilks, perl Winkie, cockles, mussels, geare, bearbet, and heltebet. Hirata cla Fhe To chuve Selon, Pikey Trout; Carp, Tench, Gra ing, Barbely Chub, Ruff, Eel, Whiting, Smelt ail Sb ge : ‘All these gre known to be new or stileby the color of tei gi, heir caginess of dace 6 nthe banging or Keeping wp their fins, ther pen: the BOE cof pee Aes and Oy em Ting their gills. Turlet. He iachosen by his thieknes and plampness. = ‘and if his belly beofa cream color, he must spen ell but ifthin,and his belly of a bluish white» fe willeat very loose Gadand Coding. Chule him by his thickness towards his heacl pce ira iia pee | so of acadling. Lyng for dried lyng, chuse that which is thickest: sate ik aed the Mesh of tedrightst yellow. Scate ond Thornback, ‘These Pick out the tail, lay them by, abou + take the bodies, give them a bruise, rand pa in {nto a pint of white-wine, witha Blade of mace Jet them stew a quarter of an hour, stir them tome! ther, and strain them ; then wash out the sau pan, put tort the strained liquor and tails grees small nutmeg in, add a lite salt, and a. quarter ofa pound of butter rolled in flour’: shake itll tc gether ; cuta pretty this toast round a quastern, loaf toastit brown ‘on both sides, cut inte six pie, ces, lay it close together in the bottom of your dish, and pour your fish andlsituce over it. Send it te table hots If it be crawaish or prawns, gnnish your. dish with some of the biggest claws laid thick round. Water will do inthe room of wi only adda spoonful of vinegar. me To make Scallops of Oysters, Pat your esters into scollopestells fo . oso, set themn on your geiditon over a rood de fire, let hem stew till you think your oysters are enough, then have ready’ some eruinbs ofbrend Jubbed in clean napkin, fil your shell and set them before a good fre, and Gaste chem well ih bouter, “Let them be of a fine brown, keepin hem suming, to be brown all over alike : ut tin oven does them best before the fires ‘They eat muck the best done this way, though most! People stew the'eyiters int in nenteenpayy witha nde of acy thickened witha pes ot aten ; ls, and then cov it sims, md brown them with a nor icon! burke vrend has not the fine taste of the former, Oa ea To stew Mussele. ‘Wash them very clean from the sand in twd or" thtee waters, put them into a stew-pan, cover thent close, and let them stew till allthe shells are opens ed; then take them out one by one, pick them ‘out of the shells, and look under the tongue to see. if there be acrab; if there is, you must throw a ay the mussel ; some will only pick outthe crab and eat the mussel When you have picked them, all clean, put them into a scuce-pan: to a quart of missles" put hala pint of the liquor strained through a sive, put inablade or two of mace, = piece of butter as bigas alarge walnut rolled in Flour ; let them stew: toast some bread brown, and lay them round the dish, cut three-corner~ ways ; pour in the tuseels, ard send them to tae ble hot. Tostew scollopse Boil them very wellin salt and water, take thent out and stew them in a little of the liquor, a litle white-wine, a‘little vinegar, two or three blades. of mace, two or three cloves, a piece of butter rcl'ed in flour, and the juice of a Seville oranges Stew them well, and dish them up. MADE DISHES To dress Scotch Collops. ‘Take a piece of filletof veal, cut it in thin ple~ ees, about as hig as a crown piece, but very thin 5 shake alittle flour over it, then put a little butter ina fiying-pan, and melt it; pat in your collops, and fry them quick till they are brown, then’ lay them ina dish: have ready a good sagoo made thus : take alitde butter in your stew-pan, and melt it, then add a lurge spoontul of flour ; stir » it about till ris emooth, then put inapint of good {sey brown gravy; season‘it with pepper and sa + pour inva small: glass of whitewine, dome ye sweet-breads, force ‘meat balis, truffles and rels, oxpa ates,and mushrooms; stew them ly for half an hour, add thejuice of half lame toit, put it over the collops, and -garnish wit ~ rashers of bacon, Some’ likke Séotch collops nvad + thus + put the collops into the ragoo, and ate: | them off; + About fifteen minutes; add the yolk of oie «lemon, ther put iti your dish, them forfive minutes, To dress White Scotch Cilleps Cut the veal the sameas for Scotch eollops throw them into astew-pan ; put some. Bolling water over them, and stir them about, then strait take a pint:oF. good veal broth, anc thicken it; add a bundle of sweet herbs, -with some mace; put sveetbread, force-meat ‘balls, ‘and fresh mushrooms ; if no fresh to be had, use Pickled ones washed in warm’ water ; stew them CBE ‘nd half and a pint of cream : beat them wolbne gether with some nutmeg grated, and keep atire ‘ting tll itboils ups add the juice “df a quarter of Garnish with Temon. Todress a Fillet of Ved with Colops, For an alteration, take'a smali fillet of veal, ciut what collops you: want, then take the udder and. fill it with force-meat, roll it round, tie it with a packthread across, and roast it lay "your colleps in the dish, and lay your udder in the micldle, Garuish youdishes swith lemon, To make Force-meat Balls, Now youare to observe, that force-meat balls ate agreat addition to all made dishes; made thus: take halfa pound of veal, and halfa pound of suet, cut fine, and beat ina marble morear or tm 4 wooden bowl; havea few sweet herbs shred fam, ‘alittle mace dried and best fine a smiall nutmeg grated, or half a large one,a little lemon-peel eit very fine, litele pepper and salt, and the yolkp of two egzs; mix all these well together, then sollthém inlittle round balls, and some falittle Tong balls ; roll them in lour,&nd [ry them browne Iehey arefor any thing of white sauce, put a litle water ina sauce-pan, and when the water boils put them inyand let ahem boil for a few minutes, but never fry them for white sauce. Truffes and Marels good in Sauces and Soups, Toke half an ounce of truffles and ‘morels, Tet shem be well washed in warm water to get the sand and dirt out, then simmer them in tyo or three spoonfuls of water for a few minates, and put them withthe liquor into th: sauce.. They thicken ‘Roth sauce and soup, and give it a fine flavour. Tostew Ox Palates, Stew them very tender ; which must be done ‘by putting them into cold water, and let them stew very softly over a siow fe till they are tender, then take off the two skins, cut them in pieces, and putthem either into your made-dich or soup} and. cock's-combs and. artichoke-bottoms, cut amall,and put intothe made.dish.. Garnish your dishes with lemon, sweet-breads,stewed, or white dishes, and fried tor brown ones, and cut in little pieces. To ragoo a Leg of Muitons Take all the skin and fat off, cut it very thin .¢ right way of the grain, butter your stew-pany oe Tee de doucinta et stice halls Iemon mad balf an onion, cut them, vety small, with a ttle bundle of sweet herbs, anda blade of maces [0 ] alltogether with your meat into the pan,stir Pama or two, and then putin six spoonfuls ofgravy, and have ready an‘ anchovy mitced, small; miz it with some butter and flow stir ft alliogether for six minutes, and then dish ig up. Tomakea Brown Fricasey. ‘You must take your sabbits or chickens and skin them, then cut them into small pieces, and rub them over with yolks of eggs. Have ready tome grated bread, a Jittle beaten mace, and Tigde grated sutmeg mixed together, and thert yollthem init: put alittle butter into a stew-pan, and when itis meled put in your meat. Fry Geof a fine brown, take care they do not stick to the bottom of the pan, then pour the butter from ghem,and pour in haifa pint of brown gravy, as'of white-wine, a few mushrooms, or two spoonfuls of the pickle, alittle salt, (ifwanted), anda piece of butterrolled in flour. When itis of a fine thickness dish it up, and send it to table, To make a WhiteFricascy. ‘Take two chickens, and cut them in small jeces, put them in warm water to draw out the Frooa” then put them into some good veal broth, ifno veal broth, a little boiling water, and stew them gently with a bundle of sweet heths, and a biade of mace, tillthey are tender; then take out the sweet herbs, add 8 little four and butter boil- ed togeter, to thicken ita little, then add haif a int of cream, and the yolk ofan egg beat very ome pickled mushrooms: the best way to put some fresh mushrooms inat first ; if na fees then pickled : Keepstirring i will i boll up, then add the juice of halfa lemon, stir it welt to keep it from curdling, then putt in’ your dish, Gainish with lemon, . f Bt 4 To fricasey Rabbits, Lamb, Veal, on Tripe. -: “Observe the directions given in the preceeding ‘article. + ic To ragoo Hogs Feet and Lars. ‘Tuke your ears out of the pickle they are sous ein, of boil them till they are tender, then cut them into litdle Tong thin bits, about two inches Jong: and about a quarter of en inch thick ; pit them into your stew-pan with hal'a-pint of good gravy,a glissof white wine, agood deal of mus- tard,a good piece of butter rolled in-flour, and a Little pepper and salt : sifr all together till itis -of ‘afine thickness, and then dish itup. The hogs feet must not be stewed but boiled tender, then slitthem in two, and put the volk of an egg over sud crumbs of bread,and boil or fry them; put the ragoo of ears in the middle, and thefeet round. it, Note, they make a very pretty dish fried with. butter and mustard, apd a little good gravy, ifyau. like ite Then enly cutthe feet and cars in two... ‘You may add halt an onion, cutsmall To fry Tripe. ‘Cat your difpe'in long pieces of about three ine ches wide, and all. the breadth of the.double; put: it in some small beer batter, or, yolks of egw: have a large pan of good fat, and fry irbrowny then take it out, and pui it to drain: dish'it’ ap vith plain butterin a cup. : To'stew Tripe, Cut itjustas youdo forfiying, and set on some mraterin asauce-pan, with, two or three onions Gut in slices,and some salt: “When it boils, put in your uipe. ‘Ten bolt it, Send, ie Vo table with Bie Liquor ‘and the onioyss { & 4 rave buitee arid mustard ina ciip, aid dish ie op may put in as "many onious'as yow like, te Swix with your sauce, or leave tiem out, just ae you please, - A Pricasey of Pigeons, Take cight pigeons. ‘new"kiiled, cut them in amall pieces, and putthemina stew-pan wjelt & :pint of claret ind a pint of'water, Season Our ‘pigeons with salt’and:peppsr,a blade oriwouot mace, an onion, abundie of sweet herbs, a gone oPiece of butter just rolled in a very lite -ABttr, cover it close, snd let ihem stew til there is fuse enough for sauce, and then take out the onion Hdl Steet herbs, beat up the yoiks of three egris, grntia half a nutmeg in, aud with your époon push the gent all: to one side of the pin and the ginvy'to the other side, and stir inthe eggs; keep them. Sstisring for feor of turning to curds, and when te ‘sauce is fineand thick shake all iogether, and then “putthe meat into the dish, pour the sauce oyer"ity atid have ready some slices of bacon toasted, antl ried oysters ; throw the oysters «ll over, andl lity the bacon round. Garnish with lemon A Fricasey of Lamb Stones and Scveetbreades Have ready some Jambestones blanched, atte Boiled and sliced, and flor two or three ‘swuéte breads 5 if very thick, cutthemin two} they yolka of six hard eggs whole ; a few pistachio-nud Ker nels,and afew large oysters: fry these'all’ofa fine-brown, then pour out. all the butter, and add. ® pint of drawn-gravy, the lamb-stnoes, some asparagus tops about ‘an inch long, domeated nutmeg,’ a lite pepper and ‘salt, to slinléts: ‘shred small, anda glass of white wine, ' Stew'all “fhgse together forten minutes, then add the yoke SF three eggs beat very fine, witha little white Wine, ard alittle beaten mace; atir all together’ cE ms 7 . Uillitisa fing thickness, and then dishivdip. Gap. ish withlemon, a en dakcip. am Tohasha Calf’ Head, Boil the head al enough, then take the beat half, suid witha sharp knife take itunicely fro the bone, with the two eyes. “Tay it in aliv cep dish Lsfore a good fire, and ake great care no ashes, fall into.it, and-theni hack it with a knife, gross, andl cross: gratesome nutmeg all over, thet yells ot.two eggs, a very little pepper and satty lew sweet heths, some ‘crumbs of bread, and ® Lidl lemen-peel, chopped very fine, basic it with alittle baver, chen baste itagain 5 keep the dish turning that it may be all brown whike : cut the: ‘other half and tongue into. little thin bits, and see ona pint ofdrawn-gravy. in a sauce-pan, a iele: bundle of sweet hetbs, an onion; a litle peppert and salt, a glass of white wine, and iwo shalots ¢ boil all these together.a few minutes, then straim it Uirgugh a sieve, and. put it bito a'clean. stews BAM. with che hak! Flour: the. meat before you’ Rutitiy, and putin a few mushrooms, a spnonfab Of the ‘pickle, twa spoonfuls of ‘editchup, and ew wuliles and. morels: stir all’ these together for afew minutes, then beat up half the brains, atid: {it ingo the stew-pen; and alittle piece of butrer; Folled in flour. “Take thecother: half ofthe brainay. ayid beat them upwith aliule-lemon-pecl cut finey Hise nutmeg grated,.a lite beaten mace, a lit= te thyme shred-small; a litte parsley, the yolk of anegg, end have some good:dvipping boiling in & alew-pan : then fiy the braiiis in “little ‘cakes, ahautnsbigas acrown-piece, Bry ahout uwdnty oysters, dripped in the yolk of'an egg, toast some slices of bacon, fry x few force-ment balls, and have ready a Hot dish s if pewter, over a few.elear goals j i'china, over a parb¥ Hot waters Péur in C of 7 hash, thei! jay in your toasted: head; chiow the force-meat balls cver the hash, and garnisit the dish with fried oysters the fried brains’ and lemon; throw the rest over the hash, lay the bacon ‘round the dish, and send ito. cables 5. y . Tabake a Calf or Sheep's Head. as ‘Take the head, pick it and wash it very cleans take au earthen dish Inrge enough to lay the head! igy rub alittle piece of buiter all over the dish, thenlay some long iron skewers acrcss the toy ‘@fthe dish, and put the head on them ; skewer up" themes inthe middle thae ie do, uot Tie on ihe dish, then grate some nutmeg.all over it, -a few Spectherbatived small somecrambe ofbready a! juile lemoo-peel cut fine, and then flour it all over :” stick pieces of butter in the eyes arid all over, ‘the head, and flour it again. Levit be wellLakec! seslofaucbrowa you may throw a litte pe andsalt over it, and put intothe dish a pi pole ee eae Sere herlbyan ‘onion, some whole pepper, a blade of mate, two. cloves, a pint of water, and. boil the ‘brains with: some sage. Whenthe head is enough, lay it in 2 dish, and set it the fire to keep. warm, thet sie all together inthe disti, and boil it in a sauces aaj straint off puri into the sauce-pan aygnitis add a piece of batter rolled in Hour, andl -the sage in the brains chopped fine, a spoontal of catchup! and two spoonfuls of redatvine-; boi: them toge: Sher, take the brainsy beat ‘them well, -aud wie them with the eauce "pour it into the ‘dish, anck aend ito table, You must bake the tongue witl the head, and do.not cut it out. . It will lie thu? handsomer inthe dish, Todressa Lams Bend, Boil th ¢ head and pluck tender, but Jo. not fe the liverbe too much, done. ‘Take the head up, He ext and Soe Wh oe grat sont nutiég over it, and Jay itin adish belbre a govt fire 5 then gratg some crumbs ‘of bread, some sygep herbs rubbed, litle Lemon-psst chopped. fig, a_very lil, pepp2t and’ salt, and baste with’a igtle’ butter; then civow a liuile oar over it, and jnst sis it is done do the same, baste. ikand drudge it. Take hall the liver, the lights, the'heart and tohgtiz, chop ‘them very small, with six or eight spodululs’ of gravy or water s fist shuts sowie Aotlr’ Gver the sinéat, and stir it together, tien pucin'the gtavy or water, a good, piece of buieir roiled inalliufe our, a liule p2pper ahdsalt and what vtivs Srony the liad in che dish y sinmer all togeter a few wninntes, and add hall a’ spoonful ol vinegat, ‘pony ie imo voor dishy Iny thehead inthe sniddie of thy mince-meat, have réady the other ball of tic fiver“cut thin, with some. ‘ey ol bacon broiled, and lay round the head, Garnish the dish with l:nion aud send it to table, To.ragoo a Neck of Veal. Cutaneck of veal into steaks, fatten them with arolling-pin, season them with satt, pe and nace, lard, -them with bacon, |; thyme, dip them in the yolks’o! fy shaat of strong cap-pypsrup at the four comers, in the formofa dripping pan ; pin up the tovnersy batter the paper and also the gridiron, and esti. ‘ever a Fire of charcoal ; put in your inzat, Tat do teisurely, keep icbasting and uaruing © keep im the geavy sand when it is cnough,-have really bala pint of strong: gravy, seusom it high, put in, mushrooms and pickles, force-mreat bails dingesh iw the yolks of eggs, oysters stewed nd feted, fp Jay roand and af the top of your digh, andl thea actve itup, IF for 9 OWN F289) pariarede E96 wine; iFfora white ons, pat in whiteswine,, with, the yolks of eggs, beat up with twa cr three spoon, fulé of creame , : ae To force a Leg of Lamb. ‘With a sharp knife carefully take out all tig: Meat, and leave tho skin whole and the fat ow if, thake the lean you cut out into force-meat, thus ? % two. pounds of meat, add three pounds of beet uel cut fine, and bédt in a mivble mortar tll itis very fine, and take avvay all the skin of the mag and -suet, then mbix it with four spoonfuls of grne! ted bread; eight or ten cloves,’ five or six large! blades of mace dried and beat fine, half a large’ nutmeg grated; alittle pepper’and salt, alittle fee; mor-peel cut fine, a very little thyme, some para" aley, and four eggs mix all together, put it into, the ‘skin again just ab it was, in the same shape, 2éw it up, roase i, baste it with butter, aut the Joitl ~- into steaks and fry it nicely, lay the leg in the dish hd the loin round it; pour a pint of good gravy into the dish; and send it to table. To bail'a Leg of Lamb. het the leg be boiled very white, ,.An hour , illdoit. Cutthe toin into steaks, dip them in & ; few crumbs of bread and egg, fry them nice and:; drown, boil a good deal of spinach, andlay in the dish ; put the leg in the ‘middie, lay the loin , Yound it; cut an orange in four and garish the dish, and have butter inacup. Some love the spinach boiled, then drained, put into a sauce-pan with a good piéce of butter, and stewed, ., To ferce alarge Fowh |“ ied gp Cit the skin dowd ‘the hick: and carefully slimy" itp sovas to take out all the meat, mix iewith oné pound of becfesuet, cutis amyl, and byt them » sogether in a marble mortars talfe'n pint of iavge y e t {67 } oysters cut small, two anchovies cut small,onz shalgt cut fins, a few sweet herbs, a little: popper,’ ile nutmeg grated, and the yolks of four eggs + mix all together, and lay this on the bones, draw overtheskin andsew up the back, put the fowl into a bladder, boil it an hour and a quater, stew some oystersin’ good gravy thickened with apiece of botterrelled in flour, take the fowl out of the bladder, lay itim your dish, and pour the sauce, ‘over it, : Garnish with lemon, ‘Mlyents much bétter roasted with the same sauces, To roast a Turkey the genteel Way. First'cut it down the back, and with a sharp penknife bone it, then make your force-meat thus : take alarge fowl, or apound of veal, as muich grae? ted bread, hala pound of suet cut and beat very fine,a little beaten mace, two cloves, half a mute meg grated, ‘about a large tex-spoonfl of lemone peel, Wid the yolks of two eggs ; mix all together, with a, little” pepper and sait,: fill up the places where the bones came out, and fillthe body, that it may look just as it did before, sew up the back, and roast its. : You may have oyster-sauce, celery: sauce, just as you please ; put good gravy in the dish, ind garnish with lemon, which is as good os any thing, Be sure to leave the,pinions on, Te stew a Turkey or Fowl. Firat let yonr pot be very clean, lay four clean . skowers atthe bottom, and your turkey or fowl ‘upon them, put in.a quart of gravy ; takea bunch | of colery, cut it small, and wash it very clean, put itinto your pot, with two or three blades of'mace, “Tebit sieirsofily til here isjust eaough foraatice,* athensdd a good piece of butter rolled in flour, tio spooaliis-of radewine tw of eatchup, and, justas such pepper wid. salt gs ill season it} b oe J fowl or turkey in the dish, pour the: tnrkey is enough before the sauce, take it up, Whee beep itp till the sauce is boiled enough, them patit in, let it baila minateor two, and dishitup. To sters a Kiatchle of Veal. Besure let the pot or souce-pun be very cleans: Jay at the botiow four clean wooden skewers, wash and clean the knuckie very well, then lay i fn the pot with wo or thiee blades of mace, 4& Yin: whole p a litle piece of thyme, ‘xamall onion,a crustof bread, and two.quarts of water, Cover it down close,’ make it boil, then si it it sinmer for so hour and when ‘eas ‘enough wake ity lay icin dish, and strain the: broth over it, To force a Surloin of Beef. ‘ ‘When itis quite roasted, tuke it up, and lay it, in thedish with ths inside uppermost,. wich @ slap inile lite up the skin, hack and.cot the ins aide very fine, shake little pepper ang salt over it, with tro shalots, cover ie with the skin, and. send it to table. “You may add red-wine oF vinegar, justas you like, To wake Beef Manode, , Take a small buttock of beef, cr leg-of- muttone 4ece, Gra pivee of butiock of hecf ; alsaa dozen’ cloves, eight blades of mace, and some alspice beat sais fine: chopa large bandful of parsley, aud. rts of heibs very fine ; cut your bacon ae for tel: fandaub, and put them into the spice and heths, with some pepper and ealt, and chtnst slarge ria dough the beet pue it into a pot ‘wed cover it with 1 Water; chop four onions and Sour blades of garlic yery ine, six bay leaves, Uo 6 7) aud a-handfuf of champigaoas ;"put-all into the? ppot'ith pintof porter orale, and halfa pintof rect wing} cover the pot very close, and stew it for ! hx. hou, necontingts thd size of the piecs ; ifa> large piece; eight Hours; then-take the beefout;? putitin'a dish; cover it close, and keep it hot, také the gravy and skim all the fat off strain ie! through a sieve, pick out all the champignons,and putthem into the gravy ; season it with Cayenne” pepper and sale, amd Loil it up fifteen mindites ; tin put the beef into asoup dish and the gravy o¥ér it, oF cut it into slices add pour the liquor. over it; or put it intoa deep dish, with: all the: lavy intoanother: when cold cut it in slices, ad Put ‘some of the gravy’ round it, which will be sofa strong jelly. e Beef Coltops. 3 « Take some rump stéaks, or, tender piece ent. Tike Scotch collops, only larger, hack them a little with aknife, and flour them; pat a little butter in a stew-pan, and.melt it, then put» in your collops, and fiy them quick for" about, two. minutes: put ind pint of gravy, a litle buster ‘rolled in flour,, senson with pepper and salt: cut four pickled cucumbers in thin slices, half a walnut, and a few capers, alitile onion shicd very fine ; atew them five minutes, thew put them into ahot ‘dish, and sen: them to table, ” Yeu may put half a glass of \;hite wine into it,” : » To stew Beef-Steaks. ‘Take romp steaks, pepper atid salt them, lay ‘them in a stew-pan, pour in half a pint of water, ablade orto mace, two or three cloves, alittle Bundle of aweet herbs, an anchovy, apicce of butter polled in lour, a glass of white wing, and.an onion cover thei close, and iet them stew softs, fe Ip fy till they axe tender 5, then take out-the.eten! flour them, fry them in, fresh buéter, and. ajvay all the fa.atra'n the sauce they wete stqbeed, in, and pour into the pan’: toss. it all up together. till the muceisquilehotand dick, ICoy adds a.quarter ofapint of oysters, it, will make iasthey ater, Lay. the steaks inthe dish, and pour the: sauce over. them. Gamish with aby. pickle you Uke, 7 r To fry BeofSteaks, Taterump _svenks, pepper and sale” thea fy them in alittle butter very quick aud browne take thein out, and put ther into a dish,pour fat out of the fiying-pan, and then take haifa of hot gravy; ifuo grave, half pint of hat wy andl put into the pan, and ‘a little butter rolle flour, a litle pepper and salt, and two or three ahalots chopped fine : boil, them, up. in your pan, for two minuses, then putit over the steaka, andi send them te table. Ta stew a Rewnp of Beep Having boiled it tll eis little more. then half -epough, take it up, and peeloff the skin ¢ take alte Pepper,beaten mace, grated. nutmeg, a handlis! of parley, a ltde thyme, wintersaveryy sweets, marjoram all chopped fine and. mixed, and stuff them in great holes in the fat and Team, the rete spreadover it, with ite yolks of two eggs save the grary that runs ont, put to it a piitof clavety and put ihe meat in a dee i coverin close, and let ix it inta the dish, 4tto table, To fricascy Neate Tongues brown, ‘Takensats tongues, boilthem tender, ‘cut them into thin sli peelthem,, ees, and fry them in fresh ifthe the ‘Bulfer’; Wel foie dur the batter; putt “ae much ‘Brayy as vou shal} want for sauce, a bundle of sye/t hcibs an onion, come epperand salt, and a ‘Binile or two of wac#,a g'ass of white sims mer all together halfin hour : then take our your “tongue, cuiitn the gravy, putiv with the tonghe ia an asain, beat up the yolks of two ggs.a litte grated! hutmeg, a piece of butter ax big as a walnuevolled in flour, shake all together ‘for four or five minutes, dish it up, and.send jt to ‘able. To stew Neats ‘Tongues whole, “ Take twotongues,let them stew iti water just to “cover them for two hours, then pet! them, put them

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