ah a CAE ENR RANT ST CL EERE EM SCREEN a canes mar tasuinestoent olle et d ‘from ae Peas ag patie - under the celebrated Mr. de St.Ciover, _ fometime fince Coox to his Grace the _ Duke of Newcafile, . 4 to. Table, ore in inne Manner the meaneft Capacity fhall never err in doing what his Bill of ‘P are con- tains. Pak, am i oa ete splidch - added, A true Character of Monf. de St. Crover. now oe Dith | is Grolier “¥ LONDON, ; es | Printed for the AUTHO R, and fold by ee As alfo by Enwarpv VeERRat Bookfeller, in Thorp : find Br Joun: Rivincton in S?. Pat's Church gaeres Landen. M DCC LIX. ae ’ ‘ : pale BS Te Le Dy, 0 ee Soe IE Pe ee) a) PO ag a te Cc ON T EN T S, | Paci. T O prepare bouillion, or broth 1% To make a clear gravy of veal | fe or foup ii : a: : : uy f Soup fante of clear gravy oe, Soup [ante with herbs ; 9 Potage, or Soup a la “fulienne TY j Potage ad la rein. eG: gueen. f know not bo | P2 ae Aue Nantiles ; ie Os, Nantile Be Nin ike Sho Pe Peafe fou a me a 16 Potage au ris; or, Rice foup. 18 Potage aux onions; or, Onion foup 19 Crawfifh fJoup #20 eee di . dlodge- Naioes he Pe ie Soe ’ Bi pn AS RUS a: Tee inet SPAIN CONTENTS he a i isceiaies of beef wk ie 22° Deo) Apher. ea a ce th ater foucky & | 26 Herb foup without meat 28 * Peale foup without meat 30 ‘Turbot in the Italian way | 32 7 Salmon with forimp Jauce ee 34. Pike with forcemeat and caper fauce 37 | _ Carps done the court fafbion 39 Lo prepare coulis, or cullis =a Aa of veal marinaded, with a brown : ~~ fauce | ae Ham with /pinage 44 , Roafted ham EE che ae Figgot of mutton with Spanifb onions 4.7 Chine of mutton with cucumber fauce, or a fauce of herbs minced 48 _ Lind chine of mutton after the Jafbion ‘of Mr. Clouet st Two hind-quarters of lamb, with pi- gach Aes &. 4. ae ¢ O N L E N ES | ee gt aoe Searle of beef, the fillet hafhd 55 Turkey in a braize with chefnuts, with a falpicon fauce OO, Piece of beef trembling 58 A raifed duckling pye ORS BS Goofe pye larded with bacon 61 Calves heads, with ragout melee 62 Neats tongue roafied with Rbenifb wine, piquant fauce 64. Piece of beef of a fearlet colour, with a : cabbage or favoy fauce 65 Leg of veal hae desiitae with fauce of " endives 67 Matelotte of carps 68 Fricafee of eels, with Champagne or Rhenifh wine ae 70 Soles with forcemeat, /auce of minced herbs a4 Salmon in faces Mr. Clouet’s fafbion, with crawfifh fauce, or prawns 74. — » A chicken pye with light cru *° 75 ae Par- CONTENTS. | an "Page | bape pope, with ondsber’ S| le Pigeon pye, with f{pinach ese Petty- -pattees of veal fweetbreads “oh Fillet of mutton, with cucumbers or. | celery | Sr LVeck of veal, with endive fauce 83 A rib of beef glaffé, with fpinach 84 Haricots of mutton, with carrots 86 Pheafant ala mongelas, with fat li- vers | 8§ A capon or two pullets, with a ragout mele | 89. Partridges, with celery fauce sobime QI Woodcocks, with orange fauceé g2 Al hare _flewed O4 A matelotte of chickens, with miufp- : FOO7S 97 Rabbits collard, with a fauce a liver- Small fat pig en “Ful aa in va~ wigotte se : 2 FOR: Fri- CONTENTS ‘ | Page. Pricands of veal glaffecs with fpinach brown : PERE TO 3 Chickens in the Digtch: way, “with parf- “ley roots; and leaves of ditto’ 108 A Calf’s liver ala bourgeoi Q 107 Loaf of beef collaps ~ “EOSk alles of beef, with’: ee on »* Rhenifh. wine j ELE. 5 lices- of filet of beef; ied clear gravy » and rocombole.° wees oF Step rumps a la braixes with a fauce ef e cof capers TEs Sheeps. tongues en gratin. “Lig Lambs heads, with fauce of parley (juice So : 116 Lambs Shuctebrecile) with tops of afpa~ Lragus? ' i18 Lambs-ears, with forrel TIQ The griftles of a breaft of veal, with a white fauce (Yr 20 Veal pallets, with Champagne 122 CONTENTS: Page. Pi ne ale. of calves sag thel with ~ - cauliflowers pag 2 Calves ears, with lettuce «123 Veal fweetbreads, with mufbrooms 124. Calves tails, with carrots. Brown fauce : 126 pete brains, with rice 127 Teals, with olives a eeB _ Partridgesin ragout, with oranges 129 epuriege ‘ad d, with rocombale fauce VAs 131 cele, af ldeacks SR W adcocks. with etal with clear ECE 134 Breaft of fowls ala Bente 135 Batons of legs of: fowls = 137 Pigeons ala duxelle . 138 fricafee of chickens, with white mufb- | rooms. pleas Snipes, with purflain leaves “142 Rifles CONTENTS. | Page. Ri oles of the flefb f a woodcock, or — fnipes ee Ds ficesees i in cups. With a Benja- » mele fauce 44. Fillets of foles, with herbs in a brown fauce 146 Fillets of whitings esarstnaeiesl and fry d with parfley 148 Fricafee of tench, with whitings livers | T49 Perch in the Dutch fafbion 15% Fillets of mackerel, with fennel and _ goofeberries \ SE Sz Broiled weavers, with bay leaves, with fauce pouvrade | eo a Mackerel broil’ d, with fine herbs 154, Collops of rabbits, with Champagne wine 1-56 ‘Lambs fiones marinaded, and fryd - with parfley | 158 Pigeons au foleit 159 V cai CONTENTS, figegs ata tripe fricafeed ATER fc Eggs é Pe ceune Pi al foserbread panenitel and. joy. x + OO. | Rafe fovtireas with afparagus.. “ : | T6r Sy rile soni en gratin | 2162, Sheeps rumps fryd IG ZiND Ragout mele, with et + or -‘peaf i: NSE OG aS Fat livers with forcement | 165 Te Chickens feet with forcemeat 166 Pinions, with a fharp faucte 167. Piths, or marrow of the back, or chine of acalf, fryd iss orp aR G gi Hogs ears a la St. leila: the be fo Ta ford sro AON Egos a la ‘ydoioal with culls oR Figgs au: miroir’ » > 2 ERA, Eos au Soleil We pZ gy A flog fauce a la Benjamele 7d Rta CONTENTS vt a . ys ee ae i with a von of antibod ham £76" Smelts, with anchovies and capers 178 Gudzeons en gratin, with livers of _ -whitings 179 | Crawfifh, with the avn or eggs of a@ lobfier ies ics hy Prawns with butter, or Headed prawns | | 182 Forcemeat of lobfters in the fol 183. Peafe with cream 184. Afparagus, with clear gravy 186 French beans, with a white fauce 1847- | Fricafee of mufbrooms 188. Truffies in French wine — 189° Cardoons, with piquant fauce Igt: Sherdoons a la Benjamele IQ2- Fry'd artichokes marinaded =~ 194 Bottoms of artichokes, with a brown: pauce 195 Lett UCE with forcemeat 1Q7 Spi- ’ fl ’ ead ' i es bal i“ counts & Foor wes W \ a) a s Jha 3S o ey y . na “7 “CONTENTS Oy pad " Spinach with cream and eggs, or fry y bread = 98 a rican t vo 199: _ Cream made with gizzards 200 | Apple-fritters a la Bavarre 802 Peach fritters, with Rhenifb wine 203 fritters of currant jelly ea) Currant fritters en furprize 205 - Cherries in a French pafie 906 Puffed fritters 207. : Pears Portuguefe fafbion, with cur : rants : | 208. | Amlet a la Noailles — 210 Strawberry fritters Be he ae Rice fritters oe SOC Macaroons with cream 21h Macaroons with Parmefan cheefe ore. Scallops in fbells, with onions 217 — Axtelets of oyfters, with clear Lavy, broiled Ree) Gs Anchovies, with Parmesan cheefe 219 Olives aha CONTENTS. | Pe oat cae Page. — Olives with orale (220 ve of “88 with gravy of partridge : ween ois al inde with fweet bifcuit 223 Piece of beef with jelly | 224, teste, larded with bacon a la glafs | nip rae cake ys ff. partridge-pye cold, with force- meat 229, The manner of the French in getting up _ their roaft for fecond courfe 23% Poor man’s fauce 239 Sauce Robert ~ ibid. Sauce pauvrade . eee, The beft method of diffecting, prepar- ing 4 and ed img of a turtle 235 EAS) J R OM «a prefumption of EES fome /mall fuccefs from my ERS friends I venture to publifh the following treatife. To pretend to write for fame would illy become a perfon in my [phere of life (who am mo more than what is vulgarly called a poor publican.) ~Twould be an un~ paralleled piece of imprudence, and wholly incompatible to reafon and the nature of things. Twill be Sufficient B for ae PREFACE, for me that it meets with that. appro- bation among > fi my friends and ac- quaintance, as may sufi Satisfy me for the pains I have taken to col- wy le them (though {mall matters ) 7 gether. The chief end and defign of this part of my little volume 1s to feew, both to the experienced and un experienced in the bufine/s, the whole and fimple art of the moft modern and bef? French Cookery; to lay down be- fore them Juch an unerring guide how ‘it may always be well managed, and “pleafe the eye as well as the tafte of every body; and to fhew too, by the notorious errors L have frequently fens how of courfe it muft for ever fail of being either good or pleafing, and a great many favourite morfels entirely poled. a aA Firf At. PPR PA CE: ik Firft then, give me leave to ad- wife thofe who pleafe to try the fol- lowing receipts, to provide a proper apparatus for the work they take in hand, without which it is im pofible it can be done with the leaft air of decency: and before I finifh this, fhall , further fhew by maxims unexceptionable, that a good dinner cannot be got up to look neat and pretty without proper utenfils to work it in, fuch as neat fiewpans of Jfeveral fixes, foup-pots, &c. to do it. withal, though your provifions be never fo good. I have been fent for many and many a time to get dinners for fome of the beft families hereabouts : the falute generally is, Will, (for that. is my name) I want you to grefs me a dinner to-day; with all my bheart, Sir, fays 1; bow many will your com= ™ B 2 pany ivi. PARGEAP WAS | | pany be; why about ten or twelve, or thereabouts: and what would you — pleafe to have me get, Sir, for ye? O, fays the gentleman, I fhall leave. that entirely to you; but TU fhew. you my larder, and you Il be the better Judge how to make your bill of fares and a vaft plenty of good provifi ons there was, enough to make two courfes, one of feven, the other of nine, with an addition anly of three or four fmall, difbes for the fecond courfe; and a fine dif of fifo there was for a re- move. So it was agreed that fhould be the thing; but, Jays the gentleman, be fure you make us lege good things in your own way, for they are polite fort of gentry that are to dine with me. 1 promifed my care, and wrote the bill immediately ; and it was vaft- ly approved of. My next flep was to “go RO ROR A Orne v go and offer a great many compli- ments to Mrs. Cook about getting rhe dinner ; and as it was her mapper’ 5 order I fhould aft her, I hoped we foould agree; and the girl, Pl fay that for her, returned the compliment very prettily, by faying, Sir, what- ever my mafter or you shall order me to do, fhall be done as far and as well as I am able. But Nanny (for that I found to be her name) foon got into fuch an air as often happens upon fuch occafions. Pray, Nanny, fays I, where do you place your fiewpans,. and the other things you make ufe of in the cooking way? La, Sir, Jays foe, that is all we have (pointing to one poor folitary flewpan, as one might call it,) but no more fit for the ufe than a wooden hand-difb. _Ump, fays L to my/felf, how's this to be? a furgeon "~ B 3 muy vi PeROE)F AO By ri nay as well atiempt to pest an ae | cifi ion with a pair of fbeers, or ‘open &. — vein with an oyfter-knife, as for me to pretend to get this dinner without proper ‘tools to do it; here’s neither fewpan, foup-pot, or any one thing. elle that is ufeful; there's what they call a frying-pan indeed, but black as. my hat, and a handle long enough to obfirudl half the. paffage of the kitchen. FHlowever, upon a little paufe I fent away poft hafte for my own kitchen furniture. In the mean time Nanny and I kept-on in preparing what we could, that no time might be. lof. When the things came we at it Again, and all was in a tolerable way, and forward enough for the time of day 3 but at length wanting a fieve I bego'd. of Nanny to give me one, and fo fhe did in a moment; but fuch a one lr | I put PREFACE vii I put my fingers to it and found it gravelly. Nanny, Jays I, this wont do, it is fandy: fhe look’d at it, and angry enough fhe was: rot our Sue, fays fhe, fhe's always taking my freve to fand her nafty dirty fairs, But however, to be a little cleanly Nanny gave it a good thump upon the table, much about the part of tt where the meat is generally lad, and whips it into the boiler where I fup- pofe the pork and cabbage was boiling _ for the family, gives it a fort of a rinfe, and gave it me again, with as much of the pork fat about it as would poifon the whole dinner; Jo I faid no more, but could not ufe it, and made ufe of a napkin that I flily made friends — with her fellow-fervant for 5 at which foe leer'd round and fet off; .but I heard her fay as foe flirted her tail ett) gee nto { #33 im ee | into the fcullery, hang thefe me ” COO hs, they are fo confounded nice.—I'll be whipt, fays fbe, if there was more fand in the fieve than would lay upon a Sixpence. Flowever, fhe came again prefently, and I foon coax’d her into good humour again; come, Jays I, Nanny, I'm going to make a fricafee of chickens, obferve how I cut em (for LU fhew ye how to do any part of the dinner), and fhe feemed very attentive. When I bad cut mine, there, fays I, do you take that, and: cut it in the fame manner: and indeed :the girl handled her knife well, and did it very prettily: then I gave her direc- tions bow to proceed ; and it was done neatly, notwithfanding the frory of the Jandy fieve. I then took in hand to foew her in what manner it was to be finifbed for the table. And now, din- ner yp Baars) Re rh vot PR eM je ner being difb’d up, Nanny was vaff- ly pleafed, and faid, that in her judg- ‘ment it was the pretticft and beft fhe bad ever feen. When’ twas over, the gentleman defired, if I had time in “the evening, he fhould be glad I would come and get him two or three little matters for fupper, for they all flay: and be fure, fays he, make us juft fuch another fricafee, for it was highly approved on; fo I went and told Nanny foe foould do it; which was agreed to: but, Sir, Jays foe, if I don't do right I hope you'll tell me. But it was done to my mind, and Nanny was now the cook; upper was fent in, and great praifes ran from plate to plate, and they unanimoufly agreed that that fricafee was better than what they had for dinner. Be- “sand Supper was well over out comes the gentle- ' Nas Pape eae < 4 go PROP arcs me Ne gentleman to me, Will, fays. he;, we ; hope you have this difh in the book you are going to publifo. Yes, Sir, fays ; I, and every thing elfe you had to day dreft in the foreign way. But, Sir, fays I, your cook did that you had for fupper. My maid do it, fays he, and away he went to his company. Nanny was immediately fent for, and after fome queftions fomething was given ber for the care foe had taken; Jol wifbed the family a good night, and went home. The next day, juft ast had finifved the tranfcribing my jirft fheet for the prefs, in comes an elderly gentleman, a friend of mine, and took it up to,read. While I was writing on he interrupted me, by afking what was meant by appa- ratus, here, this word fays he, (hold- ing it to me to read.) Why, Sir, we, Says = PREFACE x | Jays I, it comprebends all neceffary : and ufeful things for dreffing a din- ner fit to ferve a gentleman's table, particularly your pretty little made difbes, (what are generally called French difbes.) Um, fays my old friend, I feldom eat any thing more : " than a mutton chop, or fa; but, however, “tis all very well for them that. like it. Well, but Sir, fays I, pleafe to give me leave; I take it you muft have a good handfome kitchen in your great sae and well furnifbed I fuppofe. Not a jot, fays my good friend, not a jot, I want none. Why, - Sir, fays I, gentlemen in general are as well pleafed with the handfome de~ corations of their kitchen (though they never drefs a morfel of vitiuals there) as they are with an expenfive and fine furnifoed parlour. Well, Jays he, LT Like a PRE Pia Ch aw “a Like “your febeme very app ies ] . ae ty what muft I get? So I named feveral things, and their ufes. Well, I'll go- and fee, fays he, and away he went cock-a-hoop to the brazier’s tmmediate- hy, and buys much about as much as is neceffary for the getting up fuch a dinner as I fent to table yefterday; which is enough for any private gen~" tleman’s family, or the beft inn or tavern in England ; and -cofis but a trifle, (for I had feen it without the old gentleman's knowing it.) But in ‘he comes to tell me what he had done, and feemed mightily pleafed that I approved ont, and invited me to come to fee it to-morrow. LVext day I went, and was had into the kitchen by my old friend, and very neat and decent it Jookd; but when I had gaxed round a little, talking of his admir- | able PREP ARCES die able tafte of placing bis furniture, I miffed one material article, which put mein mind of an obfervation I have made, and often feen in {mall country ——houfess you may be fure to find a a mantle-piece with [pits, a bold-faft, bafting-ladle, drudging-box, iron fkew- ers, &e. but ‘you may look all “over the houfe and find no jack; juft fuch is the cafe of my good neighbour Hlackum, be feems fo delighted with. his new foow that he lives in the kitchen, and chufes it rather than his parlour, but has not thought ‘one word of a fove; fo I addrefed myfelf to him, while walking round by way of pleaf- ing him, I prefume, Sir, your floves are in your back kitchen, in the old fafhion way: fioves, fays he, what dye mean by fioves? Why, Sir, little round machines of iron fix'd in brick- work xiv PREFACE. work about three feet from the ground, where charcoal ts always burnt on all occafions in the cooking way, without. which all your other materials are of no fort of ufe but as you fee’em now. Ob no, fays he, it maywt be often I foall invite my friends, and when L do my maid can do it all very well aver this fire. (Mow the fire-place, to fave coals, is reduced to about the frxe of a falt-box.) After a tittle more chat about indifferent things I bid the old gentleman. good-morrow, and trudged home; but dare fay I fhall hear from him again about the fioves, and fome other little matters there muft be added to it that will furprize him again, but all not worth naming. round a lump , of great heavy difbes before he came here, fuch as calves and lambs fweet- yo breads, x PREFACE.’ xxxi breads, foeep and lamb’s rumps, tur= keys livers, and many other fuch like things, of which, with proper fauces, he ufed to make as many pretty neat difbes. - The fecond or third great din- ner he dreft for my Lord Duke, he or- dered five calves heads to be brought in, which made ‘us think fome extra~ vagant thing was on foot, but we i foon faw it was juft the reverfe of it; he made five very handfome and good difbes of what he took, and the heads not worth a groat le/s each. The tongues, pallets, eyes, brains, and ears. The frory of bis afliette of popes-eyes, the quinteffence of a ham for fauce, and the gravy of twenty-two -par- tridges for fauce for a brace, was al- ways beyond the credit of any fenfible perfon; fo foall leave that untouck'd. The fecond courfe difbes, or extrémes, he NS fae te ¢ i aes a ee m ‘ ? = ‘ . € ‘ xxxii oe REFA C B. 1 po : +) Bae ae as much di ifference in, I meat c as to the expence, for what formerly. (and that fince my time too) made but one of mnoft of them, he made two, and all prettier, becaufe they were not fe heavy. But I am afraid I foall launch out too far in encomiums on my friend Clouet ; but beg to be ex- cufed by all my readers. One thing more and then I'l leave him to bis new mafter marfbhal Richlieu ( ‘for there I am informed he now lives as freward, or maitre dhotel). That I | thought him very honeft I think I faid before, not only that; but he was of a temper fo affable and agrecable, as to make every body happy about him. He would converfe about. indif- ferent matters with me or his kitchen boy, and the next moment, by a fweet turn in bis difcourfe, give pleafure by his PREFACE. xxiii his good behaviour and genteel deport- ment, to the firft fleward in the fami- ly. His converfation is always modeft enough; and having read a little he - never wanted Something to fay, let the topick be what it would. | COMPLETE SYSTEM COOKERY. L CONC) EFORE we begin with sana ‘Mr. Clouet’s method. or SEEK art of making his potages or foups, ’tis neceffary firft of all to point out his manner of pre- paring his bouillion or broth. Inftead of the leg or fhin of beef (which are | D 2 the 2 A’ Compiers’ Systeme «7° the common pieces in your two-penny a cut fhops) take eight or ten pound of — the lean part, which, in London, is — called the moufe-buttock, with a little knuckle of veal, neatly trimm’d, that it may ferve to fend up in your foup. A pot that holds three or four gal- lons will do. When you have wafh’d your meat put it over the ftove full of water; take care that ’tis well {kimmed before it boils, or youll - lofe the whole beauty of your foups and fauces; {prinkle in a little falt now and then, and ‘twill caufe the © fkim to rife; let it but juft boil upon the. ftove, bine take it off, and to fim-— mer fideways, then all the foil will fink to the bottom; to feafon it take ten or twelve large found onions, eight or ten whole carrots, three or four turnips, a parfnip, two or three leeks, ee ae a or COOKERY. 4 leeks, and a little bundle of celery tied up, a few cloves, a blade or two of mace, and fome whole white pep- per; let it boil no longer than the meat is thoroughly boiled to eat ; for to boil it to rags (as is the common practice) it makes the broth thick and grouty, and fpoils the pleafing afpect of all your dinner, and hurts the meat that thoufands of families would leap — maft-high at; {train it through a lawn _ fieve into a clean earthen pan, fkim the fat all off, and make your foups and gravies, &c. of it as you have directions in the following receipts. IV. B: Monf. Clouet never made ufe of either thyme, marjoram, -or fa- voury, in any of his foups or fauces, except in fome few made difhes, as you'll fee in going on; and where ‘earrots are ufed befure to cut of the D 3 rind, eee ie Basie 2s ee * A Comprere. System rind, or ’twill give a reddifh hue, which is difagreeable in any thing. This recipe of making my broth takes up a pretty deal of room; but as all the reft depends upon this being well done, tis of the utmoft confequence to fee that ’tis fo. You may wonder of what ufe fo many roots, &c. cat be of 5 my anf{wer is, you can make no favoury difh good without them, In this. the French always were too cunning for us. The beft of them: all itl not pretend to do any thing for the beft gentleman in the king- dom, unlefs “they could be allowed plenty of every thing from the gar- den. No, no. Point des lefeumes’s point de Cuifi iniére. No good garden things, no French cook! Hal from. my own experience I know it to be fo. I would venture myfelf to make “a png ~ better ~~ MCOOKERY. better foup with two pound of meat; and fuch garden things as I lik ed, than is made of eight auc for the tables ‘of moft of our gentry, and all for want of better knowing the ufes of toots and other vegetables. And now; my good cook, take care that this is well done; ’tis by this as ’tis by your Aqua Fontana in an apothecary’s fhop, fcarce any thing can be. done and finifhed well without it. After this I fhall endeavour to be much more concife. I hall fay nothing of drawing and truffing of fowls, and finging, pecling, {craping 5 picking, or wafhing of garden things, trim= ming of your mieats, fcaling or clean- ing of fifh, or any thing of that fort, for fo much tautology would fill up a volume half as big as what I pro~ pofe this to be, but fhall put down D 4 the 6....A CompLete System = the wbvedetaa’ in as few words as it will admit of. —N ext then— A ba To make a bh? gravy of veal lf ee fu Thee rites pout sts a Joi of veal, a flice of raw ham, in the mid- _ dle of a ftewpan, with a morfel of © fat bacon under it, two or. three onions, carrots, and fome parfley upon it, pour in two or three fpoonfuls of your broth, cover it clofe, fet it upon a flow fire till it becomes dry and brown; but you muft obferve that — that part of the pan that is uncovered with meat will take colour firft, fo that you muft often move it round, that it may every part be of an equal brownnefs ; and if you nick the time between - y fk aes ' ] . rs ae ; ‘ OF -_ é or COOKERY. 7 between its being of a nice brown and burning, put in your broth full as many quarts as there is pounds of meat, let it fimmer for half an hour or a little more, ftrain it through a lawn fieve ; and if you have taken care you will find it of a fine colour, and clear as rock-water, and may ufe | of it for any fort of gravy- -foup or fauce. IIT. _ Potage de Santé au jue clere. Soup Sante of clear gravy. This foup is nothing more than a mixture of the broth and gravy in the foregoing receipts, putting them together cither of a pale or deep brown, which is beft approved on ; aaa fome crufts of two or three man- x 8 A'Comptere System tmanchets, or French rowls, in a ftew- pan, boiling them till very tender in as much as will fill your foup-difh. You may boil your knuckle of veal: in it if you have made a referve of it, or a chicken, and ferve it up boiling hot, and garnifh your difh with fome carrot, cut very thin and even, folded round one flice upon another ; for all foups look neateft with a pretty gar- niture. LV. B. In fuch a foup as this the French frequently put a few pats of forcemeat fry’d nice and brown, and call it Potage a la farce. The man- ner of making it you'll find i in one i: ef the following Teceipts. h Ay WN; oo COOKERY. 4g ++i VF MF Vist A , Potage de fanté aus herbes. . Soup fanté with herbs. ~ Of “herbs or vegetables you ‘muft fhift with celery and endives in the winter, but add a lettuce if you can get it; provide a duckling, or a chicken neatly blanch’d, and boil it in your foup, which is nothing more than the fame broth and gravy as before. With the celery, &c. cut in bits about an inch long; let it boil gently for an hour or fo, and when ‘tis almoft your time of dining add a little fpinage, forrel, and chervil, chopt but not fmall, and boil it about five minutes ; prepare your crufis as before in a ftewpan, and lay at the _ bottom of your difh, lay your duck- ling. ro A Compreré System ling in the middle, and pour your | foup over it, and ferve it up with -fome thin bits of celery for garnifh, or without, as*you like beft. For the fummer feafon you may add a handful of young peale, heads of afparagus or f{paragrafs, nice little firm bits of cauliflower, bottoms of artichokes, and many other things that the feafon affords ; ’tis but alter> ing the name from one to the other, as you make your bills of fare daily ; and you make twenty foups by this — one receipt as eafy as one; for in- ftance, Soup fantée aux petit pois, ie. with young peafe; fo on to the reft. or COOKERY. 11 Sidhe! V. | Potage, or Soup a-la Fulienne. _ This is a favourite foup, and now highly in vogue, and not much more expenfive than the former. Inftead of beef and veal for its broth, make it of a hen and veal and a bit of ham, feafoned as before. Make your gravy of it as for Saup fanté; provide fome bits of carrots about an inch in length, cut long-ways, flice it very thin, and _cut it into {mall fquare pieces the full length ; prepare fome turnips in the fame manner, fome celery in the fmalleft bits you can of equal length; blanch all this two or three minutes, ftrain them, and put them in your fonp-pot, and when your er avy Bis "i R| PUM eT salma oe MG ck dy Rye } ie f 4 me ‘ai © Be yan ck ey Hi cl Metis id ‘ FPO Ns yt Le 3 ; oy ta 1A) Comprerr. Svérear : gravy is ready {train it to them 3 add ’ to this a little purflane, the hearts of two or three lettuce, a little chervil, {pinage, and forrel, minced fine, and : boil it together gently for an hour ; get your crufts ready as before, and ferve it up. If green peafe are to be had fling in an handful or two, but very young, for old ones will thicken your foup, and make it have a bad look. You may ferye a chicken © up ‘in it, or yeal as before, VI. Potage a la reine.—W, io queen (fe ei" ie ys 710. yt, WPS make a proper ftock for thi to about three quarts of broth put about a pound of lean veal and fome bits of “ham two or three whole onions, Are or COOK BBY. 33 - onions, carrots, parfley, and a blade - of mace ; boil it all together as you do gravy, for an hour; take all from your broth, and ftir in the white part of a roafted fowl or chicken, and about two ounces of. fweet almonds blanch’d, and both well pounded, the yolks of three or four ‘hard eggs mafh'd, with the foft of a manchet boiled in good milk or cream; rub it well through an etamine, and pour it into your foup-pot; take care to keep it boiling hot, but never let it boil a moment over your ftove, but keep it moving ; provide fome crufts well foak’d, and -a chicken in your | 7 difh, and ferve it up, with a little of iy Paley’ > your beft gravy poured in circles or patches. This is the moft modern Wey. Another be: By Coit s Byeraee | _ Another fafhion I have tice! ici and I think no bad one where plate is ufed: put your foak’d | bread into your difh, and fet on a chaffing-dith, of charcoal, fo that it boil to cleave to the Ls cleat ; but take care you, don’t let it burn: and yet it ought to. ‘be. pretty brown, and fhould be ferap-. ed off with the foup-fpoon. } No other difference but that. | rf PRD T ES VEL. Potage hike LV. ontiee : or, Namile Soup. Nantiles are a fort of grain that come from abroad, and are fold pat” moft of the oil-fhops in London, in — fhape like a vetch or tare, but much ° Jefs. Take about a quart of them, : and boil in water only till very ten- der, fy “Tw 6 aa ee CD * ah WM, . at Je H , rien ' 4 ht cal es a iy’ 4, ¢ é ‘ ton ee a Fae die 4 ; ns ‘ ich | ee a i. we ; rae id Peover ky. Fs ‘ dary for your ftock. You mutt be fo extravagant as to have a roafted par- tridge ; pick off the flefh, and Pil prefently thew the ufe of it: the _ bones you may crufh to pieces, and put to them fome bits of ham, with about three quarts of broth and gravy _mix’d: add to it as before onions and carrots and parfley ; boil this as the laft; take all from its fee that your partridge meat is well pounded, and your nantiles; and itir them into your broth, and let boil a few minutes ; {train it through your etamine, and ferve it with a partridge in the mid-. dle, and fome thin morfels of bacon for garnith, which may be both boil’d- in your broth, being well blanch’d ; have fome crufts foak’d as before, aad ferve it up. E VL. Bree. fee you make this sti in the’ 4 pe of green-peafe, take about. three a - pints of old ones, boil the a tender . “and pound ’em well, a bit of babe a in a large ftewpan, and fry, with fome 7 “Opis OF ham, two or three site «| onions, turnips, and a parfnip, a ae leck or two, fome bits of celery, and . -mint-tops, a little fpice and whole ‘a pepper ; pour in about three quarts qq of broth, and boil it an hour ; take ©. all out, and put in pour. peafe, with — the fof of a French rollaeulleaemaa “1 in a little broth, for peafe will not — ’ thicken enough at this time of the a year; fet it over your fire a few mi- ’ ; 7 Ww, - Ay . a —— 4 a ia Sie - Re see ne Oe I ne eee eee ees a ee ee ee Se ee te al oe el oe Derek, ——— -—_ when it is pretty nigh upon boiling ) befure you fkim it well. If you chufe q the maigre fort, put in half a dozen onions, three or four carrots cut in pieces, and fome parfley, a little {pice a '| and whole pepper, about three-quar- | . ; ters of a hundred of crawfith if pret- ty large will do ; take off the {mall claws and the thells of the tails, and pound them fine, and boil ’em with your oF i. O. O K E R ¥. 21 _ your ftock, about an hour, ftrain it ki ) off, and break in fome crufts of French _ bread to thicken it, and if you can ! the fpawh of a lobfter, (that within gives the beft colour), pound it, and put to it, {train it through your eta- mine, and keep it boiling hot only. My reafon for it, is this: when it boils, if *tis two minutes, all the beauty of it (which is the colour) fubfides, and the broth {wimming at top, put your crawfith in, make hot, only preferve a few to lay round your dith, with a rim of fmall flips of bread faftened with the white of an egg to prevent their rolling in. No bread with this foup. : ~ Prawns make an excellent foup done juft in the fame manner ; but you mutt obferve there is a {mall bag in the carcafs full of gravel, which B4 muft A pa tae. Aa Compiere ‘System a ~ muft be always tikes out before you, | pound them for your ftock. You taker 7 only the tail of the prawn to put into your foup; but the crawhfh body and all, but the {mall legs and fhells. 9 This is a foup maigre you fee; if | broth is better liked put thats! aaigie rs ee eet a a Bouillis des tendrons de baeuf aux choux: Hodgepodge of beef with favoys. Provide a piece of the middlemoft be full with a gallon of water to it; take care to {kim it well, and feafon | it well with onions, carrots, turnips, leeks and. celery, and a little bundle of part of brifket beef about fix pound, cut it in fquare pieces fo as to make ten or twelve of it; don’t putat into too big a pot, but fuch a-one as will | | or COOK PRY: | 2%, of parfley, and fome pepper; when your meat is boiled very tender, ftrain your broth from. it, and put it into a foup-pot or ftewpan ; take another with an ounce or-little more of but- ter, melt it, and put ina large {poon- ful of flour, ftir it over the fire til] it becomes brown, take the fat off your broth and put to it, boil it a few minutes, and {train to your beef ; your favoys fhould be weil blanch’d, and tied up feparate, put them into your meat, and let it ftew very gently till your dinner is called ; take it off and clean all from the fat, place your meat in neat order in your difh or foup-difh, lay your favoys between, pour your foup or fauce over it, and ferve it up with a little parfley {prink- led genteely over it. This dith is fre- quently fent to table with turnips or : Catrots a Compiete System — meas carrots inftead of favoys, cut in neat q bits, and boiled, before you put them | to your foup.— Tis but to fay, des tendrons aux carrots, i.e. with car- rots ; or aux navets with turnips. — - Hodgepodge of veal or mutton is done after the fame manner, with this difference only, inftead of mak- . ing your foup brown ftir your flour no longer than while it retains its whitenefs, and pour your broth in, and ftrain to your meat, | AT ee a a that de lone Bee ouper, , Ung, plat de. Joep. plier Tis a Soup for fupper. a 4 ‘This may feem to be but a fimple thing to place among thefe high mat- ters; but I never fee it come from table without a terrible wound in it, aU a a or COOKERY 25. f if it has but the approbation of few it will pay very well for the room it takes up here. © ; : Toa quart of good new milk’ put a pint of cream, a bit of lemon- _ peel; a laurel-leaf or two, and a ftick | of cinnamon, and a few coriander feeds, and fome good fugar ; boil it for a few: minutes, and {et off to cool ; blanch two ounces of {weet almonds, with two or three bitter ones, pound them with a drop of water to a patte, and. ftir them in your milk, rub it through an etamine, pour it back into your ftewpan, and make it jutt boil- ing. Provide the yolks of about ten egos, and pour in beat nice and {mooth, ftir it upon your ftove care- fully for a minute or two, and it is ready to ferve to table, putting on it fome rufks or toafts of French bread. | ALVE rae | : ¥ jos i 96 <. A’ Gomplere Systems. 2 oe W ater fouchy. | a 1s vathel a Dutch dith, and ee 4 change no bad one. To make this in a perfection you fhould have feveral. ? } forts of {mall fath, flounders, gudgeons, 4 eels, perch, and a pike or two; but oe | is often with perch only; they ought to be very frefh; take care all is very | clean, for what they are boil’d in is the foup: cut little notches in all, and put them a little while in freth {pring water; (this is what is called crimp- ing of fifh in London); put them in- —- De eee iiceefanAT A tel Sie) a ag ed ed eel ee eis Senda . fats ®- te we Ss 4 Sees a mg ; - a jai ¥ : pias 5 Age - wR Ter eM so a8 ai te ga DN a A var ene meee Te saa Sct sae acacia: cccicates < a gaa i aca t Sg ESS aes gat a aes Zz to a ftewpan with as much water ag. i Ong you think will fill your dith, half a) rk pint of white wine, a {poonful or two of vinegar, and as much falt as you would for broth. Put them over your . fire or COOKERY. of: fire in cold water, and take particular A care you fkim it well in boiling; pro- vide fome parfley roots cut in flices, and boiled very tender, and a large quantity of leaves of parfley boiled nice and green. When your fifh have boiled gently for a quarter of an hour take them from the fire, and put in your roots, and when you ferve it to table ftrew your leaves over it; take care not to break your fifh, and pour your liquor on foftly and hot; fome plates of bread and butter are gene+ rally ferved up with this, fo be fure to have them ready. XV. Baris. Bat We i) a } "4 4d Potage maigre aux derbas. cae abo 1a .. For the fummer (eafowtthgeds or fotix rel erb foup without meat. carrots, a little bunch of ereen onions; 4 a few beet-leaves, and a handful of fome {pice and pepper, {trip all into “forall bits and: fF ry them in a large -fpinage and forrel, 4 little purflane and a chervil, and two or three lettuce, and —— ftewpan, with a bit of frefh butter; : pour in about two quarts of water,and let it boil gently for an hour at leaft, your etamine; prepare the heart or two of nice light favoys or cabbage, a couple of lettuce, and a handful or _ two of young peafe, ftew them well, and A iain it off to the foft of a French q toll pel d, and. pafs it through - |. ieee ag s ‘ae, tel “ie tee oF COOKERY. oo and drain them upon a fieve ; kek it _ draws towards your Heiden tie have — ready the yolks of half a dozen eggs, mixed well with half a pint of cream ; put your peafe, &c. into” the foup, and boil it for a few minutes, a few flices of white bread, then your cream and eges ; ftir it well together, cover it down very clofe till you are ready for it ; juft {hew it to the fire and fend itup. ‘This foup is frequently done with cucumbers quartered, and the feed cut out, inftead of the things before-mentioned. For the winter, celery and endives, white beet-roots, fliced thin, or the bottoms of arti- chokes, which in fome families are pre- ferved for fuch ufes, and in moft of the oil-fhops in and about London. ¢ " | XVI, _ Potage maigre aux pois, Me Peafe Soup without meat. fome will be loft amongft fo many roots and herbs), and boil about an’ hour and an half very foftly, ftrain into a pan with fome feft bread, and pafs it through your etamine; prepare’ fome blue or white peafe, which is. _ beft liked or handieft, well pounded, % ¥ and a. it from the lumps and ftrain — j it a f or this foup a great init oti garden things is ufed, five or fix large onions, as inany carrots, and a turnip — 4 or two, three or four leeks, celery; ; plenty of fpinage, forrel, parfley and q mint; cut and flice all thefe into a large ftewpan, and fry as before, pour _ ; in about three quarts of water, (for .. o] . a erst a Se a ee ee | we hes - ; bi Sallie a a tr COOKERY. jt it again, rubbing the peafe well thro’ ; have fome celery and endive, well boil- ed, a little {pinage and forrel cut and boiled with your foup ; provide fome white bread fry’d in fmall dice in a bit of good butter; ftrew it in your foup when ’tis difh’ ‘d-up, and ferve it to table. _ Take care it don’t burn, fos it is very apt to do fo when your peafe are to it, fo keep it ftirring. | . Potage aux INVantiles is done in the fame manner, and coiimon foups among foreigners throughout: the win- © ter ; and I hope my friends of my own | country will approve of them too. ~ Fifh being the fecond firft courfe dith takes its place next. ae — WB. Mr. Clouet never’ boiled any fifh of any fort in the plain way 3 and as almoit every body knows: the F ) Cae 32 ; A Chiat avara fa eafy method of drefling of empl : 4 and their proper fauces, “ewilh be need- a lefs to put it down here. I propofe a but four for his gros entrées, OF pet moves, which is a turbot, falmon, a pike, and carps, done in manner fol- a lowing. | ES ee ae Turbot a y Ttalienne. ~Turbot in the Ktalian way. Cut the ins andotail of your. Gh 4g off, and lay to foak in a marinade for an hour or two, which isa little vines gar, white wine, falt and water, fome — green onions and bay leaves, with fome blades of mace and whole pepper ; take your fifth and dry it upon a cloth, and. place it in a ftewpan juft its fize: The moft common. fauce in Mr. Clouet’s SET Te 7 - —— _— ; 4 7 longs Way was that (at. top, fauce _ Italienne; to make which, with about a pint of good gravy, put a glafs or two of Rhenifh, two or three {poon- -fuls of oil, the juice of a couple of lemons, an anchovy or two, a little pepper and falt, fome fhallots minced very fine, anda little btindle of green onions and parfley tied up, pour it on ll fifh, fo much as will juft cover t; if you find this not quite ocak ad a {poonful or two of your * cul- lis, cover it down very clofe, and fet it upon a flow ftove to fimmer very gently for about an hour, that it may be done rather by fumigation than - hafty boiling ; take a large ladle of your cullis and flrain to it, about as much of your liquor from your fith; add a few olives pared from the ker- * The next thing after thefe four of th. | F 2 nel, 34 A Conexere SysTEM, mn | nel, or capers; dith your ith up. oe, 7 boil your. fauce a few minutes an oe pour it over it, “ftrewing a little parfley a | minced very fine over, and garnith . with a great deal of whole, frefh and ate pick’ d. . This i is an excellent ad, to ‘deta . John o Dorey, or upon a pinch | a a teles plaice is no > bad thing. ithe Saumon aux crevettes. Salmon with fbrimp Sauce. “eh | OF . a falmon the jowl i is preferr'd to any other part; notch it to the bone on both fides about an inch ‘a part ; lay it ina marinade, as before mentioned ; put it into fome long ftewpan jult its bignefs if you can, with ; a hth plate or- napkin under rt, a ee that ON or COOKERY: 3 that “you may take it out without breaking ; ; put to ita pint of white wine, a dath of vinegar, fome fweet bafil and thyme, whole pepper, falt and ‘mace, two or three fhallots, a bunch of par cy and - green onions ; pour in as much water as will jutt cover it, let your lid be {hut clofe upon — it, and about an hour before your din- ner put it over a flow ftove to fimmer, and. prepare your fauce as follows r provide as many fmall prawns or fhrimps (the tails only) as you think neceflary for your piece of falmon 3. put into your ftewpan to them a pro- portioniate quantity of cullis, add. to it-a little bafil, pimpernel, thyme and parfley, all minced very fine, with a dath of white wine; boil all about a quarter of an hour, fqueeze in the juice of a lemon or two, take care that tase ae: the ¢ 36 A Compiere System the fath is well drained, and put meat. into your dith, pour your fauce over, _and ferve it UP; ‘garnith Hith lemons cut j in quarters. et re _ Trouts may be done i in | the fame manner. ete Pear | At’ times when maigre 2 fauces are chofen, make a little broth of a few — {mall fith, feafon as above, fkim it well, and boil i but about half an hour, ftrain it into a ftewpan, adda bit of butter mix’d with fome fine flour, provide the yolks of four or five eggs, and about a gill of cream; ftir your butter, @c. to prevent its being lumpy, and let it boil a little : : ads fet it off the fire, put in your prawns with your cream and CLES, | cover it clofe for a few minutes, keep it moving over the ftove for amoment, {queeze in your lemon, and ferve it Up. Such / or COOKERY. 37 1-iSurh.a. fauce as this may ferve for any. fort of fith, either ftew’d or boil- ed. 5 and without the help. of Mr. Clouet, I have many a time tofs d up a dith of fith with only its own natu- ral broth feafoned in the manner pre- ‘{cribed; I mean by ftewing and ftrain- ing its broth, and thickened as above, Une brochet farcez, fauce aux capers, nies with force-meat and caper hoa _ Prepare your pike thus: gut it without cutting of it ‘open, but take care it is well cleaned; cut a notch down the back from head to tail, turn it round, and faften the tail in the mouth, and lay it in a marinade as before: for your farce or forcemeat stake the udder of a leg of veal, or | re F 4 the 38 ne ili tnver Brevis H a ‘the kidney part of a loin’ ‘of ariel 4 | fome fat bacon cut in dice, the {pawn a or melt of the fith, fome green onions, Lg 4 mufhroom or two, or tentflee’? par E ley, and falt, a little nutmeg and pep- per, add a morfel of butter to fry it, chop it all well; and the foft of a French roll foak’ d in cream or. milk,) pound all together in a large mortar, with three or four eggs; try if it is feafoned to your mind, and fill the belly ef your fith, and clofe up that — part that is cut in the back ; make 1 tty: nice and even; take two or ‘inte eggs, daub it well over, and ftrew fome rumbs of bread upon it, ‘and bake » it ina gentle oven, the’ time accord-. ‘ing to the bignefs of your pike. For. your fauce, to two or three ladles of your cullis add two or three large fpoonfuls of whole capers, fome part ley ‘or CQ Oo. OKERY. 39 ley: minced fine, the juice ofthe le- mons, a little minced thallot, and ferve it up in your dith Boh but not. poured over. 4 ~ As this difh.is bak’d, wit eth : -alarge quantity of fry’d parfley. ' The French are fond of barbel, cchubs, or chevins; done in the fame manner. IV. Des carpes a la cour. ai Carps done the court fafbion. A brace of carp is handfomeft for a difh. Place your fith in a ftewpan that they juft fill, upon two or three flices of bacon or ham, that you may turn them the eafier ; pour in as much’ wine as will juft cover them, a ladle or two of cullis, feafon with a burich of onions oR Complete Sysrem mace, pepper, falt, and three or four bay leaves, and two or three fhallots — and mufhrooms, an anchovy or two 5 and let your melts or foft rowes ftew with the fith about half an hour; but the {pawn or hard rowes boil feparate, and when your fauce is ready cut 1tin pieces, and put in, for it is very apt to crumble to bits and {fpoil the come- linefs of it. For the fauce take about half of what the fith are ftewed. in, and as much cullis added to it. For a fauce hachée, a little burnet, pim- pernel, a mufhroom or two, and fome parfley, all minced very fine; take your melts or {pawns and cut in {mall pieces, and boil a little while in your fauce; difh up your fifh, add the juice of a lemon, and pour hot Hep ‘em 3 garnith with parfley only. © iodG Tench beat died parfley, fome cloves ail | 4 a or CO OK ER + 4 - Tench may be done jut in the fame ‘manner. si ~ I propofe to put twelve gros entrées of meat: but firft of all to thew Mr. Clouet’s method of preparing his cou-_ lis or cullis.. : Take a ftewpan that will: ihold about four quarts, put a thin flice or two of bacon at the bottem, about two pound of veal, a piece of ham, three or four carrots, onions and par{- ley, with a head or two of celery, pour in about a pint of your broth, cover it clofe, and let it go gently on upon a flow ftove for an hour ; when it comes to be almoft dry watch it narrowly, fo as to bring it to a nice brown, fill it up with broth, and let it boil fofily about half an hour ; take about haif : | a pound 42, A ‘Chobe aves i a pound of frefh butter, melt. atyit re cP or four large {poonfuls of fine flour, and rub over a ftove till it is of a ‘fine | yellowith or light-brown colour, pour it into. your eravy, and. ftir ic well af ‘ter boiling ten minutes or fos take your meat and roots out, and pats it, through your etamine ; take of the fat, ae fet it. handy for fuch ufes: as” you ll find in the followines receipts., Be fure great care is taken of this, for on it the goodnefs. and beauty of. all the reft depends. Longe de veau marine’, fom: branes Loin of veal marinaded, with a brown 2 rate opie 8 ; Your loin of veal _ be put into the marinade the day. before ; take . tn pole f " = ae Po et a i; Pon a ene ee By , * ae =e 2 er ee ie - FE . 7. : I ea age eo a a i= Ra ee ia 5 _ es Ieee " - eer eee a ie a a ti SG a wae es : z . ian 29 ote anita — aie sa Bai alee 5A : —- - Fo ee a ie 3 ‘ , — mn , aS ee ee. een ae ay ° ee tee cx : " 7 5 : = Ss a ——— re \ oS he io or COOKERY, 43 take about two quarts of new milk, and put to it fome green onions, a thallot or two, pariley, a little fpice, whole pepper, falt, two or three bay leaves, and fome coriander feed ; put your veal in, and keep it well turn- ed foas to foak it well, till it fhould be fpitted next day, cover it with pa- per with butter rubb’d on it, and roaft it gently till it is well done. I have known a cook bafte with this mari- nade, but Mr. Clouet never, nor with any thing elfe. For your fauce, mix about a pint of your cullis thinned with a little gravy, mince two or three mufhrooms and capers, a little | parfley, and a fhallot or two, pour’ it into your difh, adding the juice of a lemon, with the kidney undermoft. il. by * | Connie Syerem 71S a I. bi Ohh n jambon AUK epinars. Han with Spinage. exe oy | oe this the Richeh beat us = j You fcarce fee a ham go to. table fit to eat in the Englith way. We ferve it up generally not half foak’d, falt as | brine, and almoft as hard as a flint, and our fauce moft times nothing more than a little greafy cabbage and melted butter, and fometimes for gar- nifh an ugly fowl or two, or half a dozen pigeons badly trufled. The French go another way to work ; they take their ham and trim every jot of the outfide off (ez mettex le tremper ) put it in foak two or three days in milk and water, with a handful of coriander feeds; and in boiling they throw re o COOKERY. 45 throw in a little white wine, and a ~ few blades of mace, and whole pep- per, a carrot or two, and an onion, which adds to the flavour, and but a trifling expence ; let i it fimmer for four or five hours, or till it is tender as a chicken ; take care to preferve it _ whole, and make your fauce thus; flew your fpinage nice and green, {queeze the juice from it quite dry, and chop it fine; put toit in a ftew- | pana ladle of your cullis, a little pep- per, falt and’ nutmeg, fee that it is of a good flavour and thicknefs, and ferve it up with the j juice of a lemon under your ham, with the {kin taken clean off. : iil, ‘ 46. ‘3 A Coupuats Svsraut iif. Fambon rotis. | — Roafted ham. For this entree is generally provid. a eda new Weftphalia or Bayonne ham, q foaked as before ; put it to a flowifh — fire, and bafte it with a little Rhenifh. — -or other white wine pretty conftantly 4 till it is done ; but before you {pit it draw your knife round between the 4 fat and the fward; and in roafting a you may eafily ~ it all off ; -make it of a nice colour, and for your fauce 4 dath into it a ladle or two of 1 our 7 cullis, a olafs of Champagne or Rhe- ‘4 nifh, and a few tops of afparagus, cau-_ . liflower, or capers, add the juice of a “a lemon, and ferve it up hot. ly Figot de mouton aux onions E/fpaniols. Fig ot of mutton with Spanifb onions. ~ A jiggot of mutton is the leg with part of the loin; provide fuch a one as has: been killed two or three days at leaft; thump it well, and bind it with packthread, that you keep whole when you take it but; put it intoa pot about its bignefs, and pour ina little of your broth, and cover it with water ; put in about a dozen of Spa- — nifh onions, with the. ifias on, three or four carrots, a turnip or two, fome. _ parfley, and any othe herbs you like; _ cover down clofe, and ftew it gently | for three or four hours; but take your onionsafter an hour’sf{tewing, and take the firft and fecond rinds off, put ’°em G into 48. A Gmin’ ‘york a into a ftewpan, with a ladle or bw a of your cullis, a. mufhroom or two, or truffles minced, and a little parfley; q take your mutton and drain clean | - from the fat and liquor ; ; “make * your q fauce hot, and well feafoned, {queeze in a lemon, and ferve it up with the q onions round it, and peur the fauce over it, | Chine de mouton air concombres, on . Ate bachée. | quarters of mutton, “ Ginall ahd: Aas é ‘cut it down the fides, and chop thro’ the fhoulders and breafts, fo that it may lay even in your difh, raife the "ara | {kin OF COOKERY. 49 {kin all off without cutting or tearing; prepare wn petit falpicon des berbes, as the French call it ; 4 ¢. {crape a little fat bacon, and take a little thyme, marjoram, favoury, parfley, three or four green onions, a mufhroom or two, and a fhallot, mince all very fine, and fry them gently in the ba- con ; add a little pepper, and when it is almoft cold, with a pafte-bruth daub it all over the back of your meat, fkewer the tkin over it, {pit it with three or four large fkewers, and wrap fome paper over it well butter- ed, roaft it enough very gently, and ae ide! ome cucum- bers (if 1 in feafon) nicely quarter’d and fry'd in a bit of butter to a brown colour; ftrain them upon a fieve fora minute or two, and put them into a ladle or two of your cullis, boil them G3” a little ¢ a od | 5° A Compzere SYsTEM a little while, and throw in fome — minced parfley, the j juice of a lemon, and ferve it up.—For your hachée, or fauce of herbs, prepare juft fuch mat- e ters as are fry’d for the firft part of it; take a ftewpan, with as much of your | cullis as is neceflary, and ftrew all i 5. and boil about half an hour very foft- ly ;.take the paper and fkin of your chine, and: fend it to table with the fauce poured over it, adding the juice | of a lemon; and tafte it to try if a it is: well flavour’d. “The hind chine of mutton is not f $ Vi. commonly dreffed among the French, 2 | done i in the fame way. | | igNeke Chine deniere de mouton en furprize a la Clouet. | Hind Mee of mutton after she fafbion : of ig Clouet. Provide a’ nice fmall fat chine not too frefh ; take off the {kin as the other, make a fort of pafte of but- tér, mixt with fome thyme, parfley; and a muthroom, a little pepper and falt, fmear it over the back, and fil- lets of your meat, and fkewer on the fin, fpit with fkewers (for nothing is more difagreeable than a {pit-hole through all the meat), roaft it gently with fome paper over it; but take care ‘tis not too much done 3 for it~ is hafh’d in the manner following ; raife Geos the op COOKERY, x SS eo ae aa 82 H | XIV. —— a SS, Se ee 64 A Comprere System XIV. | Langue de beuf rotis au vin de Blin fauce pigquante. Neats tongue roafted with Rhenifp wine, piquant fauce. For a large entrée you ought to provide two tongues, lay them frefh into a marinade fome hours, {pit ‘em, and cover them with paper buttered, and bafte them well and often with fome Rhenifh wine mixt with as much well feafoned broth ; for your fauce piguante get a parcel of herbs, fuch as tarrogan, pimpernel, thyme, bafil, parfley, and fome fhallots mine’d very fine; boil all in a glafs or two of Champagne or Rhenith a few mi- nutes, with a little pepper and falt, and pounded mace ; take a large ladle — of | er: i. : ae lh | or COOKERY. 65 6f your cullis, fqueeze in the juice of two or three lemons or oranges ; wheri your tongues are done tear off the fkins, and difh them up Nice and hot, and pour your fauce ever them, and garnifh with lemons and oranges in quarters. XV, Piece de beuf a Tecarlates Jauce ait choux. Piece of beef of a fearlet colour, with a cabbage or favo fauce. A {quare piece of the middle of the brifket is what is generally provided for this difh, about fix or eight pound, take half a pound of falt-petre, beat F it well, and rub over your beef, wrap it up in a-cloth, and bury it in falt for feven or eight days, but not to H touch ® 66 A Compete System touch the falt; ftew it in the manner of beuf tremblant, and feafon’d fo 5 let it be done very tender, and your cabbage or favoy be blanch’d, tied up, — _and ftew’d with it for an hour, fqueeze the fat and liquor well from "em, and — put them into a ftewpan with a ladle or two of cullis; add a little thallot, minced spay and the juice of a lemon; take out your beef upon a cloth to drain it well, dith up with — your cabbage round it, cut it in ‘ notches acrofs, and pour your fauce over it very hot. , This is fometimes ferved to table with lettuce, tops of afparagus, car- ‘rots, turnips, or any fort of garden things the fauces are made of. XVI. or COOKE R Y: | 65 { Cuiffe ‘de veau marine, fauice a 2 la chicorée. ie of veal marinaded - with aia tha: oF endives. Provide a nice leg of white veal, and marinade it in the manner of your loin, roaft it with fome, Jards or flices of bacon over it, covered with paper, take four or five heads of en- diyes cut into bits about an inch in length, blanch it a little, and ftew it in alittle gravy mixt with Pele ladle of cullis; put a minced fhallot and fome parfley, {queeze in the juice of a le- mon, and ferve it up with the fauce under it.—Make ufe of capers, olives, or any fort of pickles for a change. i 4 . The » 68 A Courier: Sysrsm_ ‘The next twenty are what the F rench _ call perits entrees. —~ Difhes of a ~ deffer Mize. is. Four of fith, ‘eu of meats, four “s paltry, four of fowls, and four _ others, y a » : zi vm oe ae he i ie Oe i a i , : —, ers ~~ one “ era: aia aoe * = a ae ae ee ee ee ee a 7 e ~wt 1 : ae Matelotie des carps, Matelotee of carps. : _ Provide one large, or a brace of a {maller fize, cut in feven or eight pieces, fry them in a bit of freth but- ter, pour in about a pint of red wine, a ladle of gravy, tie up a bunch of green onions, herbs and parfley, a few cloves, pepper and falt, and three or four bay leaves, ftew all together gent- ly or COOKERY. 69 ly about three quarters of an hour, ftrain it into another ftewpan to as much cullis as will do for your difh, and put your fith to it, put your bay leaves in, and a {poonful or two of capers, an anchovy chopt very fine; add the juice of a lemon and ferve it up, with your melts or {pawn for gar- nifh, boiled in a little vinegar, falt and water; and have fome bits of bread fry’'d to ftick about between your pieces of fith. | Tench and eels make an excellent difh done the fame way. H 4 | I. 79 A CompLete System Hod aa la: ae siti da oe Fria des anzuilles au vin 2 ile Cham- pagne, ou Vin de ‘Rhin. Fricafe of eels with Champagne, 0 or a “s , ‘ c. ‘ b 3 ; 7 a : Skin war or iy Large fell ' and notch them from end to end, cut 7em into four or five pieces each, and lay them in fome {pring water for half: m4 hour to crimp them, dry them in a cloth, and tofs them over a fire a few minutes in a bit of frefh butter, a green onion or two, and a little parfley minced ; but take care the colour of neither i is alter’d by burning your | but- ter; pour in about a pint of white wine, and as much .good broth, pep- per, falt, and a blade of mace ; let it Rew about as long as the carp above, and “(EE COOKERY - 4p and thicken it with a bit of butter and flour, prepare your /iaifon (as the French call it) with the yolks of four or five eggs beat {mooth, with two or three fpoonfuls of broth, grate in a little nutmeg, a little minced parfley ; towards your dinner-time let your eels be boiling hot, and paur in your egg, fc. tofs it over the fire: for:a mo-- ment, add. the juice ofa lemon, and ferve it up. Be very ; cautious :you don’t let it curdle by keeping it. too long upon the fire after the eggs are in, for if ’tis ever fo good and. palat- able before, nobody at table will touch it, from its bad appearance. Tench cut in pieces make a: very. good difh done as above. III. 72 A Compete System: se aaa ree. said " XN I. taba Des foles farcéz, face aux jines herbes. ited with forcemeat, fauce of minced . herbs. " . For this ashe a snc i large foles, or three or four of a leffer fize, take the fkin off from both fides, and foak them in a marinade, as fhewn before, for an hour, dry them upon a cloth, cut them down the middle, and with the point of your knife raife up the filets; make a little forcemeat of the flefh of a couple of plaice or flounders, a morfel of the fat of veals udder or fewet, feafon with a mufh- room or two, a green onion and parf-. ley minced, pepper and falt and nut- meg, ferape a bit of bacon, and fry it very or COOKERY. 73. very gently; let it cool, and pound it well with a bit of bread well foak’d and a couple of eggs, taking away one white; lift up the flefh of the foles, and croud in as much as you can ; brufh fome egg over them, and ftrew crumbs of bread, a little oil, or oil’d butter poured upon it ; bake ’em about half an hour of a fine colour, and fend — them up garnifhed with fome little pats of your forcemeat fry’d, and fome parfley. For your fauce take a little fweet bafil, pimpernel, thyme and parfley, a fhallot or twa minced fine, with a ladle of your clear gravy, and a dath of white wine, pepper and falt ; boil all together for a few minutes, {queeze in a lemon or two, and fend it up in a fith fauce-boat, Small prills are good done in this manner, or any other frm-flefh’d fith. J 7 A CompLeTe System Ae, 4 | Des tranches de faumon a la Clouet, Jouce des ecreviffes ou des crevettes. — Salmon in flrces Mr. Clouer’ s fafbion, “with crarofifp silane or prawns. Take abistes fix flices of denbat and lay in foak in what thé French call a hot marinade ; {crape fome fat bacon, or a piece’ of butter, and a little minced fhallot, a green onion, a mufhroom, {wect bafil and parfley, and a very little pepper and fale; fry all gently for two or three minutes, and put your falmon immediately in~ it, and keep it turn’d pretty often, with a few flices of lemon and a bay leaf or two; lay it upon your grid- iron made very hot,: that: you may ' . turn for COOKERY. 45 turn it well; prepare a little cullis of - prawns or crawfifh. As for the craw- fith foup, ftew the tails in it a quar- ter of an hour, with an anchovy _chopt fine ; add the juice of a lemon, — difh up your fifh with the fauce pour’d over, and garnifh with either of your fhell-fith, taking the fhell from the tail. get, | _Trouts make an exceeding good difh after the fame manner, only broiled whole, and cut in little notches from eye to fork. V. Un pattée de poulets aux feuilletages. A chicken pye with light cruft. Cover the bottom of your difh or pattypan with a nice light pafte, cut | your 96 A Comprere SysreMm 89 your chickens as for a fricafee, lay _ them in, and feafon with pepper, falt, and a bit of mace, put ina little bun- dle of green onions and parfley tied, : a fpoonful or two of broth, cover with thin flices of bacon; put your lid nicely on, and bake it about an hour and an half; before you ferve it up take off ‘the top, your bacon out, and clean well from fat; have ready a ladle of cullis, with the heads of a few afparagus, or peafe, or any thing elfe that is in feafon; make it boiling hot, with the juice of a lemon, and ferve it up. Young rabbits make a good pye | in the fame way. a VI. or COOKERY. = 77 VI. Pattée des perdreaux a la chicorée, Partridge pye with endives. Cut off a pinions of your birds. as for roafting, the feet to the knee- joint, tuck the thighs in, and lard them with about fix bits of bacon each fide, make a little forcemeat of the livers, a little {crap’d bacon, a ereen onion and parfley, and a mufh- room minced fine, and put within-. fide, lay bottom cruft, and your birds in, with pepper, falt, &’c. as before, and cover with bacon; fix on your lid, and bake it about two hours ; provide fome endive cut pretty {mall, and boil it very tender in a little broth, pour a ladle of cullis, fome Pep- ( | 78. A: Courners- Sysrem. ‘a “a . pepper and falt, and a morfel of thal= . 7 Jot; cut up your pye clear of the fat q and bacon, boil your fauce a little a while, {queeze in the juice of orange and lemon, pour it over your par- a ECs and ferve it up. Pattee des pigeoneaus aux epinarss higeey pye with jpinages ae fake ne eight fnall wild pi- geons, or as many large {quab pigeons, which are beft in feafon, take the li< vers and | make a forcemeat as before and put it into them, feafon as the laft, cover with bacon, lay them in your pafte, and cover them ; bake it about an hour and an half, and’ pro= oe vide your {pinage ftew’d nice and green; | | res or COOKER y. 4g ~ Breen, fqueeze the juice well froth it, chop it well, put it into a ftewpan _ with a ladle of cullis, a little pepper, ~ falt and nutmeg; let it flew for a few | munitites,: ipscerd in the j juice of a le- mon} get your pye ready: as directed beat and pour it in, and fend it up very hot: | EVAL 2 Des petits partes aux ris de veau. Petiy- pasties of veal Ji svcetbreads, For this dith take fix fmall tart- pans, if you have nothing for the _ making fuch things in, and lay your _ pafte in, provide a couple of ‘fweet-. breads, boil them ten minutes or a _ quarter of an hour, and put ’em into | cold ‘water to harden a little, take I three - 89 A -Compnare. System an room or two, cut all into fmall r | pepper, Gilt aad fete get the alta cof three or four hard eggs, and pickled cucumber or two, and cut to. the reft when fi fry’'d a little while very — _ your pafte, with a {poonful of gravy, — an hour, cut off the lids, and fet em. what your houfe affords, fuch as the § FES rte hi a beet tae ails rN Se iy bao three or four flices of ham, a a 1 4 and aah ina a little as bacon, swith Lt es *; foftly ; ftir all together, and put it into. | bake them in a brifk oven about half in your dith, take a ladle of cullis, @ with a little gravy, a little” chop’ d3 4 parile y, make it boiling hot, with the juice of orange or lemon, pour it into your patties, put on the lids, and ferve. : them up. vn ied You may make fata a rt i ay difh as this almoft. at any. time, with breaft a or COOKERY, ~ 81 - breaft of a fowl or chicken, with a | -flice ot two of tongue, a partridge or - woodcock, or the like. ee Be There. isa favourite fauce now in high vogue called a Ja Ben- jamelos that is as often ferved with ' thefe little matters which fhail be given in fome of the following re- | ceipts. IX, . Fillet de tmouton aux concombres ov | : celery. inated of mutton with cucumbers or | Celery __ Provide one large or two {mall necks - of mutton, cut off a good deal of the ferag, and the chine and fplaybones | clofe to the ribs, tear off the fat of the great end, and flat it with your We : eed cleaver, difh, foak it in a aaioaen as ‘before re ‘ tered 5 for your fauce in the = or ferment quarter fome cucumbers | nicely, and fry them in a bit of bot ter, after laying in the fame: mari- | nade, ftew ’em in a ladle or two of your cullis, a morfel of fhallot or green onion, pepper and falt, a litde minced parfley, the juice ofa lemon, | and ferve it. The only difference be | tween this and the celery fauce is, in- 7 and roaft wrapt up in. paper well but ftead of frying your celery, boil it” very tender in a litele water, or broth — if you have plenty, and ftew it. for i A quarter of an hour; be cautious. you. don’t break the cucumbers. — 2° ; 4 “4 5 Fey = S| >» ids er COOKERY. 83 Caret de veau a la chicorée. Week of veal with endive Sauce. Provide a nice white ea of peak cut off the {crag, Sc. as from the mutton, lay it to foak in fuch a ma-_ rinade as for your loin of veal an hour or two, roaft it with lards, or flices - of bacon, to: preferve its whitenefs, and fend it to table, the fauce under oF upon it, which you like beft, made | _yuft in the fame manner as the celery fauce ;_ but for either of thefe things, In the feafon, you may ufe peafe, tops _ _ of afparagus, kidney beans, bits of artichoke bottoms or cauliflower; and $f care is taken they are pretty difhes. I 3 bo A Be - it it neatly, and ay it ina. unter “put in an onion or two, fome bits of Provide one of des prime r rib quited. af an hour or two; 5 take a ak en : haa at the li fat in your beef, . and cover it with the fame ; ; to feafon carrot, a little {weet bafil, thyme and | 4 parfley, a little pepper, falt, an id q blade or two of mace; let it flew gently till it is’ very. tender ; 3; take it 4 out upon a plate, {train your braize, clean it well from the fat, put it into j a‘clean ftewpan, and boil it with a Fale of rary Mi faft, and you We Pe HedoKneRry _ find it come to a fort of a gluey con- - fiftence, then put your beef in, and keep it hot till your dinner-time, and ferve it up with fpinage done in the manner as that for the ham. — : At another time you may ferve it | with favoys or red cabbage ftript fine and ftewed, after being blanch’d, only adding a bit of bacon, with a few cloves ftuck in it in the ftewing, but not to fend to table. : | Fillet de beuf, or fillet of the Ga Join is done pretty much in the fame ‘way, marinaded and roafted, with ba- con over it, and the fame fort of fauces. {4 ALE. 86 A Gomprere System _ ‘XII. Flaricot de mouton aux carrots. — _ Haricots of mutton with carrots. - _ The old fafhion way of doing this difh, in my opinion, is avery bad one, and not only fo but a very expenfive one. Two or three fat breafts I have ©. feen provided, cut into. pieces ugly enough, and ftewed three or four © hours, in what I called before, a braize : a fauce is prepared for it, and the mutten again flewed in it, and as much fat fent to table as fauce. For this large difh I would advife the cook to take the beft ends of two. necks, take two bones to a cutlet, gut one off, and flat it well (I mean | the cutlet,) tear off the fat from the ‘ three OF COOKERY, Gar Siren: or four bones of the prime end, trim them neatly, and fry ’em a few © minutes over a brifk ftove; for your fauce take the ferags and make a gravy, feafon in the fame way as for that in the fecond receipt ; make a - cullis of it with a little flour ftirred over the fire with a morfel of butter, pour it to your mutton, and ftew it till it is tender; cut your carrots, boil them in water for a while, and put them to it, with fome pepper, falt, - and a bit of fhallot ; when dinner- time throw in fome minced parfley, {queeze in fome lemon-juice, lay your cutlets in the difh, and ferve it up. This is frequently done with {mall onions fry'd brown, or turnips cut in little iquare or round bits. 88 fuch herbs as you ufed with the ba-— con, with fome mufhrooms minced ; | ftew the liver in this a few minutes, . {queeze in the juice of « ora or tle mon, and ferve it up. ; Livers of houfe-lambs make a pr a tty “1 difh the fame whe 3 XXIV. oie eae Un sain des efcalopes de buf. oe y beef- collep | Order ultent on Breve beclid hae | fize of your difh roll’d flattith, take out the infide, and fry the cruft in butter ;_ or COOKERY... 109 butter ; take as much of the fillet of a furloin, or the tender part of a rump of beef as will do for your loaf, hafh it raw very thin, | oil a bit of butter, and fry it quick, | feafon with only a morfel of onion and parfley minced ; for the fauce take a large ladle or two of cullis, feafon with pepper, falt and nutmeg, a mufh- room or two and fhallots minced very fine; ftew this a few minutes, and put in the hafh; but don’t let it boil a minute after; fprinkle in a little minced, fqueeze the juice of a le- mon or orange, pour it in and over your loaf, and ferve it up. : The fillet of a neck of veal makes a genteel and good difh in a loaf; put a white fauce, fuch as has been {hewn in feveral of the receipts. Nothing ier Ae: tr . Pom? OF es dba vs pong tid of ga ick! 7" _ for any. of the’. dithes pat, 1 “no r fhall. ag I fay more. than this at. all, tha Abas; | agreeable to the tafte of Soinigherstte! 4 doubt ; and was I to drefs..a. dinner, for: only fuch, fhould always make, ufe. Ok at's but as my chief aimis. to; pleafe my countrymen, thall leave TAI entirely to their. choice... # never law Mr. Clouet ule. more in any. thing, than: ‘a mor fel math’ d with, the ‘point. of his knife, and. ftirred. in, But 1. have feen many. a. good. dith {poil’d by: the cook’s not knowing its proper ufe. dt is to give a flavour, and not. to put fo much.as to make it predo-~- minant to, all other ingredients. 2 lod Je * 4 “~ 7 et it .. ' J * & hes oy ae (vi A i*>) eames 3 ‘ iene te | pe eo Me “at ¥ | ee bk 7 x ] Hal ¥ ‘ ‘ " ; / 9 + 4 » a ripe 4 Fi ‘ t , } ee wae ‘ag ‘ y i 2 : ie Th ‘ € : 1 ie 2 La The next Py dex. or eile are what the French call Hors © d@ ouvres, difhes of a {mall fize, _ that are generally placed round the outer parts of the table, - for firft -courfe difhes. I. Des pallets de bauf au vin de Cham- | pagne ou vin du Rbin. : Pallets of beef, with Champagne or ae Rhenifp WINE. Two or three pallets is enough for a {mall difh, {fcrape them clean, and boil for an hour in water, put them into cold a while, and peel the fkins clean off, ftew them in a braize till very tender, drain well from the fat, and cut, them into pieces as nigh as L you s “you can in i de two ee width one, put them oes with a fall Jadle 1 orange, and fede it in. % This § is O fent to table with fome onions ‘fys af nice and brown. ha * < * : e Tae . wet mt % Des tranches de ‘fillet de beu if, au jus | clair & rocombole. | Shices of fillet of beef, with clear g gravy and rocombole, 3 a ee oe ai cE 4 P % = cs ¥ ; —_ —_— = , den ~ ita — Ps ‘ rag a ee ~ ge ae 5 oS wate - : a Pay ee et oe korg Oe orl ; — ee en eae ae ee Sette: Sea e™ ehe eeAT a . aes “ee . = y “ a nT ae Ie ee lta A pound of meat is ehotelt ibe this dith ; cut it into bits about. an | inch thick, and flat it down with | your : > ‘ih geaae | AY al’ i f Pant a * * TE he dep he ige eS ir ae Se Se eee CO ead ak ye 4 . a OF cl OOK E R y 113 ia your knife or a light cleaver * it Is better'than flicing 5 make it very thin and jag eg it with your back of the knife crofs and crofs, rub a large ftew- pan with butter, a little green onion and parfley minced, fry your beef brifkly for two or three minutes, toff- ing it that it may be done on both - fides, take it out into a {mall ftew- pan, and pour in a ladle of nice gravy, _ a little pepper, falt, a morfel of fhal- lot and parfley, boil it but amoment; when dinner is ready fqueeze ina le- mon or orange, and fend it to table. The infide fillets of loins of mut- ton or pork. is done in the fame man- ner; and though they feem but tri- fling matters, yet if care is taken to make them very thin, and nicely fry’d, and not boiled too much afterwards, they are good and pretty dithes. iy HiT. SE ee oe ee ee eee FCS Ne cag, © me m4 ae as a A’ Compete & 7. 7 ‘ , sph % Baas, sae % ‘Sao i ; ‘2 y j ‘ a ‘ y ¢ ii : ‘ ; fe oH fh aS 4 Sheaps rumps a. sy ve ‘ith © . yh é ie #2 —— fauce of ofaes eee Do your rumps dow very tender . in a braize, trim them nicely, cut all a the ragged bits off, and place *em in : a ftewpan, pour ina ladle of cullis, a -{poonful of capers, a morfel of thal. 4 jot and minced parfley ; boil all a few minutes, take the fat clean off, ‘add a the juice of a lemon or orange, and q ferve it up. fs 2 4 Lambs rumps done in this : way 4 make a very neat difh, and you. b : ferve either with carrots or turnips q neatly cut: and fry’ ce inftead Of, ee hd * i oe \ J COOKERY. 115 Des langues de mouton en gratm. eeps ceeues en gra tin, Thee are firt ftewed tender in a braize too, peel them, and trim nice- ly ; provide for your fauce three or four fat livers of fowls, or two of a turkey ; boil them well, and pound them ; put them into a ftewpan with -a ladle of cullis ftirred well, and pais it through an etamine; if you make ufe of plate pour it into your dith, feafoned with a little pepper and falt _and fhallot, and fet your tongues in, ' Keeping of it ftewed over a chaffing- difh of charcoal, cover clofe down till it is almoft dry, pour in a little gravy, with the juice of a lemon or L 3 orange - oo do it ina ftewpan, lay it fmooth _ manner, and make as. fathionable Re | Lambs heads, with fauce of por CaF es ee ee ee them well, and let them layin, 3 ig Bt Rind Meise ‘ af you mult; im 4 your difh, and put yon oy: over sae it, as directed before. ac tee ee ape = Lambs tongues are ‘donee in the Gites” 1 difh, f Des tetes d agneaux au jus de perfil. hy 4 juice. | | “as Provide two heads of houfe lect: take out the under. jaw- -bones, and the bone in the neck, cut out the eyes, and chop off the tiie wath an hour, “blerieh them in water, ont them into Obs. » little foup pot, pour a enough . : SOE 7 a aa same = Cae sea a eb ge ee ee i dl Po eo SS. es a .. gn OO OKERY:. —BLZ bl ingle water to cover them, fkim it well, and feafon with an onion, car- rot, a bunch of herbs and parfley, _ whole pepper and mace; to preferve their whitenefs you mutt put in a bit. of butter and flour mixt; a fliced le- mon, and a morfel of fewet, let ’em boil gently till very tender; and pro- vide your fauce with a ladle of broth well feafoned, dafh in a glafs of white wine, a bit of butter and flour to thicken it, pepper, falt, and nutmeg 5 provide fome juice of parfley, boil all a few minutes, difh up your heads, taking the fkull-bones off with the point of your knife, peel the tongues, and take care not to break the brains, fqueeze in the juice of lemon or orange, and ferve them up. Sheep or lambs trotters are fre- quently done in the fame manner, L 4 or : 118 A Cbubine System ; or with a 1 brown fauce, and no bad cit fh they ane Soe ee on 8 ae ae aS Des ris d’agneaux aux points @af- | perges. ' Lambs Jweerbreads, with tops of afpa- 7 | ragus. | Blanch your fweetbreads, and put into cold water awhile, put them into’ : a ftewpan with a ladle of broth, with pepper, falt, a fmall bunch of green onions and parfley, and a blade of — mace, ftir in a bit of butter with 4 va ‘ j 7 J q 4 d flour, and ftew all about half an : hour; make ready a liaifon of two or three eops and cream, with alittle — minced parfley and nutmeg ; put in “your points of alparagus that I fupe 2 “Pale or COOKERY. ss: ‘aie to Fhe boiled, and pour in your liaifon, and take care it don’t curdle ; add fome juice of lemon or orange, and fend it to table. You may make ufe of peafe, young goofe-berries, or. kidney-beans for this, and all make a pretty difh. VII. Des oreilles d'agneaux al ‘ofeille, Lambs ears, with forrel. 3 ~ In London fuch things as thefe, or calves ears, tails, or the ears of fheep ready for ufe, or perhaps in fome other great markets, are always to be had of the butchers or tripemen. About a dozen of lambs ears will make a {mall difh, and they muft be ftewed tender in a braize; take a “a large ‘ed difh up cs ig 4 -twifted ae Se Vil. Des tendrons de veau au blanc. Lhe orifice of a breaft of veal, with a white JeRS Ateat che half 2 a breaft of ait q will do for this fmall dith; take off. a all the upper part, and cut the griftles aq in {mall bits, blanch them, and put: into a ftewpan to a ladle of broth; flew it very tender, and put a bit Re q butter mixt with flour, a. bunch 4 A ae nial gales a blade of mace, : pepper and falt ; for your r fauce you, may prepare either not e, afparacus, ~ make a liaifon as before, and juft ; ma a ferve pour it in 5 add the juice of a lemon, and difh it up. Breafts of lamb are done in the fame manner, and make a favourite fh. dith. IX. Des pallets de veau au vin de Cham- pagne. Veal pallets, with Champagne. _ Provide about two pallets, and boil half an hour, take off the fkins, and cut them into fuch pieces as your pal- _ lets of beef, put them into a ftew- ‘pan with a glafs of Champagne, a ee: ' little {mall gl more of four fo wine, 3 a the juice of a Temon or orange, fend it aes i, au oa ~ ° } Une fricafe des langues de veais aust afthon fleurs. ~ AA fricafe of calves tongues, wit cauliflowers. Get two tongues, whieh? is S enough for-a fmall dith ; boil them till the ikin comes well off the ragged. parts, and flice the em very thin, put into a 4 agg awit a ladle or two “of broth, | ‘y | vy ab blade of F mace, pepper, a ai Galt; ge te. all ftew foftly till very Ets nder, and liaifon as before prefcrib- ur it in whe n boiling hot, co- mt oer it clofe, and Jet it remain fo till _ your time of dining ; move it upon a _ ftove for a minute or two, f{queeze . in a lemon or orange, and difh it up. XI. . oa Ged weap ent Des oreilles de veau aux laitues. Calves ears, with lettuce. Six ears will do; ftew them very tender in a braize, and your lettuce muft be done thus, take as many as -you have ears and blanch them in water, open the leaves, and put into : each a bit of the middling bacon, with clofe’ hel eae over, and’ tine wit th a oe packthread, Be aoe into : a Rewp: i. a | little gravy, pel ce fat, a nd Wh 4 el of fhallot, ftew them till very ten- der ; take your ears out, | and clear them from greafe, and put them ‘to @ your ears, add the juice of a lemon, 3 and ferve them up; take care your “sa lettuce are preferved whole, and laid between the ears. enn Lambs ears may be done {fo too, XH. : Das i vis de veau aux champignons. FV cal sfeesieeet ial mufbrooms. i _ Provide two or pig veal {weet- breads blanch them, and- cut them in q ee is Cbs oO K E RY. 125 '@ in n flices, get a few 1 nice ia’ mufh- rooms cleaned upon a bit of flannel, put them ‘into a ftewpan together, and let them few. gently for half an hour, in a ladle of f cullis, but put no gravy, for the mufhrooms will produce fome liquor, take a knot or two, or the yolks of three or four hard eggs, dafh in a glafs of white wine, a morfel of green onion and parfley minced fine, Pepper, falt, and nutmeg, fqueeze in the juice of a lemon or orange, and ferve it up. Lambs fweetbreads juft fo. SICH: “xa. ‘Des. queues de veau aux carrots: Calves tails with carrots. wee zh £ aw i Sauce brune. oe Breen : Mawee. i Cut the tails into. two or shred pieces, and you mutt ftew thefe i in.ay @ braize, and cut the carrots into’ neat - genteel pieces, blanch them a few minutes, take the tails out, and foak. the fat well off, put them into a ftew- pan, with a ladle or two of , cullis, carrots, a bunch of bafil, onions, thyme and parfley, pepper, falt, a blade of mace, and a clove of rocom-= _ bole, ftew all till your carrots are ten- der, {prinkle in a little minced par{- ley, take out the rocombole and herbs, | add © or COOKERY, 127. “add Pip juice: ailenon-s or age: and fend it to table. hg oa F Ma Se ee. y ae 1 Ak Pe pH a if i se res t ne Des cervelles de ‘ved au TIS. | Calves [Sieg Me with rice. “The brains of two heads is atten me for'a good difh, but an Hors d’auvres in particular, blanch them, and take off the little bloody fibres, cut into two pieces each, and foak them in a marinade of white wine and vinegar, €c. for an hour, put them into a ftewpan with fome cullis and gravy, and ftew them foftly about half an hour; boil your rice in water a few minutes, ftrain it off, and ftew it in broth till it is tender, with a little falt and a bit of mace, difh up the brains, et M | ho eee ee # Gian @ QR L and pour: fome of the frutee: BF ‘ie rice, {queeze in a lemon: ‘ot ofange, and pour over for ferving to table. oe _ When you procure two or three pair of eyes they make an excellent difh done in the r manner of doing the fweetbreads. ee a hil ° eS - . pas 4 XV. | ¥ Sidi “ ! j 4 s 4 Des cercelles aux olives: ~ TLeals with olives. ? Two is enough; when you draw them fave the livers, and maké a little — forcemeat, adding fome ferap’d bacon, a mufhroom or two, a pretty many herbs, pepper, falt, fome thallot; all minced, and well mixt, put into the bellies of your fowls and faften them gee ; fry them gently a little while in a hot - or COOKERY. 129 a hot marinade, and fpit them acrofs your fpit upon a lark-f{pit; cover with bacon and paper, and roaft them, but not too much; prepare your fauce with a ladle of cullis and gravy mixt, pepper, falt, and fhallot; and about 4 couple of dozen of olives pared; draw off your teals, and put them into “your fauce, cut them farft down thé breaft, ftew about five minutes ; {queeze in plenty of orange, with a few ftrips of the peel, and fend to table. - XVI. Des perdreaux en ragout, aux oranges. Partridges in ragout, with oranges. ‘Trufs your partridges, and roaft in the Englifh way, only ufe no flour ; — ‘a M 2 . make i q - ae a ss oa f (F o aa . Peet a . 130 ©6A Compete Sire a make a fauce of the livers pounded, and add two or three of ees ss put it into a ftewpan with a green onion or two, a mufhroom, pepper : and falt, and parfley ; boil all in culz 7 lis a few minutes, and ftrain through _ your etamine; cut the partridges as q for a fricafee, and put to your fauce; q ie it boil but juft long enough to 4 make the meat hot through, ftrip 3 in | a morfel or two of the peel, a bit of minced fhallot and parley, {queeze i nq a good deal of juice, and dith it up. 4 Garnifh with oranges in quarters. | fie “se Ae eth Bey M - * &p, i¢ | i oe a > ' t As : . ey _ xvu. Des perdreaus hachée, fauce au ro- Ae y bs Ma combole. ! F ee bafb d, with rocombole | fauce. Trufs thefe as to roaft them in the Englifh way ; make a forcemeat with the livers, &’c. and roaft gently with | a lard of bacon and paper, lodge a _ bit or two of rocombole upon the breafts, and when done, cut all the fleth from the breafts, and cut it in. flices thin as poflible ; keep your car- caffes hot, and provide a fauce for the hafh, with a ladie of cullis, minced _-rocombole, pepper, falt, and nutmeg 5 boil this a few minutes, and ‘put in your hafh; when your dinner is rea- i Oe dy : “332 A GomPLetE Crs ae toe dy put it to the fauce ; make it, onk ' boiling hot, throw in a little parfley, q {queeze in fome lemon or orange, and ‘| difh up upon the bones or carcafles ; - put enough of your cullis that fome mane flow over into the ditlexs sae ea - Woodcocks make a good ith donc in this vipracohad ; Sot oe mA tL | XVIII, ng oY A a oe | ; “mS, heey 9 Salis, des becaffes. et g jig of woodcocks. » For this too the French trufs their prey in the Englifh way, and. half roaft them, without flour; cut them. in fricafee pieces, and take care to fecure all the infide except the giz- .zards and galls, which you muft be fure to take clean away, but the ropes, oo COOKERY, 133 ropes, livers, &c. pound to a pafte, with a morfel of fhallot, green onion and parfley, pepper, ‘alt, and nut- meg, put in»a ladle of your cullis, a glafs of red wine, and pais it thro’ your etamine, pour it into a. ftewpan to your meat, let it ftew very gently for three quarters of an hour, fling in.a little minced parfley, the juice of ‘am, orange, and ferve it up. garnifh’d with. fry'd bread, and fome bits in the difh, Any fort of saci fuch as ‘inhi quails, c, that are not drawn, make a pleafing fill done in the fame man- ner... . M 4 pa be . q eee ce a SIN ; ageeise he P ‘ sie 8 a JL , : oo J noe eo it 5 i Gs tg ¢ 4 oo iy EM ; m ae 7 Pe : sagen i . @ ROME fe 4 ita * ; Jee , { Zor oN hari gk an a et ee ad ee ' i: ‘- Sh oe ae kiwt ch se4 Pt eee. Lf ly e y at 2 ting Oe 4 + Bice ge ie aa he | af XIX. * fin in be if be hasa oe aur’ 5 a +: 124, beg ~ i Des becaffes farcex, Ou jus cai 7 Weodigcks ‘with ‘forcemeat, ae ‘clear nO Hea hte} | BAL: Bai { } Bos’ ie you. > fabiala aw ‘yak a spe cut off the feet, and ‘trufs he 3 thighs i in 5 preferve the: ropes for the forcemeat and make-a. little mince _ of your livers, with a morfel of ham, feafoned with a mufhroom, pepper, falt and’ parfley ; cut almoft all the meat from the breafts of your ‘cocks, cut it in little bits with the ropes, {crape a little bacon and fry it, fea- foned with a mufhroom or two, a bit of green onion, a little parfley, pepper, falt, and nutmeg, and put to tne foft of halt a ‘roll foak’d in cream 3 mix or COOKERY: 35 mix all well with two or three eggs, fill up the breafts in fhape as they were, nigh as you can, brufh them over with egg and crumbs of bread, and bake them in a flow oven; and for your fauce have ready fome clear gravy, with a little fhallot, pepper and falt, {queeze in the juice of an orange, and ferve them up hot. 1.0.8 Poitrine des poulardes ala Benjamele. Breaft of fowls a la Benjamele. ‘Two fowls make two difhes, but in different ways; cut off the legs whole with the feet, and the next fhall give directions how to manage them. But the breafts you mutt roaft, but without the pinions, they may | ferve ted ae oN vi oe es te oq - AD £ Giles Gionat ferve for fomething elfe ; when r aft: ed, take off the fkin, and cut off the white flefh, flice it in thickith pieces; put?it into a ftewpan, and provide your fauce as follows ; ;atake., about — half a pint of. cream, a bit. of butter mixt with flour, put in a green onion or two whole; a little parfley,. pep: per and falt, ftir it over a flowith. fire till it boils to its thicknefs, and pafs it through an etamine, put it to your fowl in a ftewpan, and then boil it © till it is hot through; add nothing more than the j juice of an. orange, and fend it up. | This fauce may ferve for any bois of white meat, and is now very much in fafhion. _ aie? ataee or COOKERY. 137 18 Be _ Des petits ihe aux cuife des _ poulardes. Bokiors of legs of fowls. ‘This is to be done with the four legs ; take out the thigh and leg- bone to the knee, without cutting the fkin; let the feet continue on, and feald or burn off the ftocking, but take care not to burn or feald the fkin, for it is to be fewed up; lay them a little while in a marinade of white wine and vinegar, &c. prepare a forcemeat, fuch as is for feveral things before, and {pread over the in- fides; draw them up nice.and round, and ftew them in a little braize for an ~ hour, or a little more; make a neat fauce — RC ait ca ie RMR RE a AER TRE IS ON slic A i ak 2 Ts SES SR I a te PE. ts EE A 2 ~ = = r nN wes NS . re “ % ar < a ne i 7” — = Se ee ey Pen ear ee CM PRS I ee Meee 2 gp his i el a ah a Real let - ; ee tee Secor ear, = ee j : Ra re hr ist I Bre Pe the RE 7h ep SRS co Ss gs a a. Revise ei a ladle 1 calli ant ‘gravy, | a dath of white. wine, a bit of thal- : baléns out upon a cloth to anes and clean from fat; dith them up with 4 a 7 i 4 im i 19 Jot and parfley minced ; “your the feet to hae boil your fauce a — minute, and {queeze i in the juice of an orange or lemon, and fend it "Bt Des pigeonneaux ala duxelle, ni Sg De ala duselle, Four or ade pigeons will de er an Hors d cuvre ; but this is moft : times ferved for an entrée ; gate off q the feet and pinions, and flit them down the breaft, then take out the livers, and flat them with a cleaver 3 ; make a hot marinade of fomeferaped — ! _ bacon | or COOKER Y. ‘Wy bacon, feafoned with a mufhroom or — two, green onions, pepper, falt, thyme and parfley, anda little nutmeg; fry -all a few minutes, and let the pigeons be heated through in it, and let them ‘remain till you put them upon your oridiron; take a thin flice of ham for each pigeon, and put them hi ing with the ham always at top : mean when you turn your pigeons, turn your ham upon them; for your fauce, take a ladle of gravy, fome {weet bafil, a little thyme, parfley, and fhallot, minced very fine, a few flices of mufhrooms, boiled all toge- ther a few minutes; difh up your breaft downwards, let your ham con- tinue upon them, and pour your fauce over, with the juice of a lemon or orange. | : LV Ags ue ‘i ei : PE Cie n'a B. There's another w y of ding ‘this dith, by tying as Rec of veal on one fide of the pigeon, and ; ham on the other, ahd done ina a braize; but it is very troublefome - and expentive, and I think: not pee ter. : ei £ 4s icafée des petit poulets, atx cba pignons blanc. waee| rise 13 Fricafee of chickens, with ny P. me YOOHHS » Ce a ’ Chit your chickens as before direa- ue and blanch them in water only wath off the {kim and foil neat and clean, (for the goodnefs of this dith half depends upon its decent appear- ance) any body may make it tafte well, but it muft be a good cook to. he make make it look well; put a bit of but- ter in your ftewpan, juft melt it, and put in your chickens, and fhake in as much fine flour as will thicken about a pint of broth, keep it tofs’d over _ your ftove two or three minutes, and pour in your broth, but keep it mov_ _ ing for a while that it may not be _ lumpy, put in a bunch of two or three onions and parfley, a little pep- per, falt, and a blade of mace, ftew it foftly about an hour, provide a liai- fon of three or four eggs, with a {poonful of broth and cream, nutmeg and parfley ; ; put in a few ftew'd but- ton mufhrooms ; make it boiling, and put in the haifon, give it a tofs, cover it clofe till dinner is ready, fqueeze in a lemon or orange, and ferve it up. Taflesd jin saline gl seks cae pony ; a ang’ we EF as : rk nes aux sili de ateigt = q oy eee re a + eee v4 ars a J \ y ge5 os ¢ ea a , be upon a Ae sie cae ae ) bacon and papery. and ‘oat. sen a gently ; ; for your fauce you muft tak fome prime. thick leaves of purflain, blanch them well. i in water, put them a | into a ladle of cullis and gravy, a bit of fhallot, pepper, falt, nutmeg, and a pariley, ; and ftew all together for half an hour gently, have the ropes eld i blanch’ d,_ e. a pt hola . Agee g ro 66 OK E R ye * Fi “blanch’a, and put in; odie up your . : fnipes capon thin. flices of bread. _ fry'd, {queeze the j juice of an orange thto your pce! and ferve it up Des Brite rifoles de bea 0 ou. be- caffi NES. ae oe a. Rye of the flefb of a swoodcock, or gree , Take the flefh from your weod- cock, or fhipes, and make a force- meat as follows: Chop your ficfh and | rope raw and feparate, a bit of ham | cut very thin, cut into flips, and then into as {mall morfels as you can, a bit 1 of good fewet, a bit of a manchet foak’d in gravy, feafon with a bit of green onion, {weet bafil and parfleys . N and Ut . * 0 4 : 144 he Couitcgie Systest BS ke and a jot of rocambole,. pepper, fle and nutmeg, mix all well together, - (but not pounded) with an egg or two; lay it in humps upon a nice thin -patte, and make them in the fhape _ of a rafpberry or quince puff, but very {mall ; when your dinner is almoft — ready, provide a large ftewpan. with: Jard, and fry all at once; then ferve them hot. to table without any fauce. XXVI. eae ee Des petits pattées en timbal. Petty patteés in Bel : Sauce a la Benjamele. With a Benjamele Tene a ® Thele are made in copper cus lined with a thin pafte ; take the breaft of a roaft chicken, partridge, — | Or | a =, wy ip ee eae a i wt 6 COOKERY. 146 or a fweetbread blanch’d, and cut in- to fmall dice; a flice or two of hani cut in the fame manner, two or three girkiris, a mufhroom or two, or green morelle; fry all- this together gently in a little feraped bacon; feafoned with a bit of thallot, giteen onion; pepper, falt and nutmeg ; when cold All up your cups; and cover with the fame pafte, bake them gently about half an hour ; prepare your fauce, — a la Benjamelé, as for the breaft of a fowl. Dith them up bottom up- permoft ; cut a lid off, and fill them up ; take care it is fent very hot to table. * XXVU. ‘2. do dia * ie i : a hae a. we XX Vil a Pages uy ; q Des ae des fales aux fines berbes 7 | — bruzte. * Yt 2 ae Fillets of foles, with herbs ; in a Brown q ‘duce. am : ' Skin your foles bot fides, sins Ly 7 them a while in a marinade of white wine, &c. dry them well in a cloth, and fry them without butter or flour, of a nice colour ; take off your fillets nicely, cut them into pieces in length about two inches, put them into a — ftewpan with a glafs of Champagne — or Rhenifh, pepper, falt and nutmeg, a {mall ladle of gravy and cullis mixt; | mince feparate, a ‘green truffle or | mufhroom, a leaf or two of pim= — pernel, a little {weet bafil; thyme : | and — or CO O KE RIYA #49 and parfley, and a morfel of fhallot; put into your gravy, @c. fuch a quantity of each as you like beft; ftew all together very gently for a quarter of an hour, fqueeze in the juice of _alemon or orange, and ferve it up very hot. The fillets of plaice tenderly han- died make a pretty difh in the fame way; the fefh is not fo firm as foles, which is my reafon for this caution. If maigre days, inftead of cullis or gravy, make a fauce of fuch {mall fith as is before seer lgey or a cullis of crawfith. N 3 XXVIIL BN. peta. _ | a Hee he eae a ‘ A CompLeTs SysteM 2 ites < , pe 7 is ew es vhs _&XVIL | " 3G y :¢ ea Fillets sien a ie marines et frite % ae perfe Us Fillets of whitings marinaded, and ae ad with - parfley,. Sh The fillets of about fix fmnallith 4 | whitings is enough ; each makes but 4q two from top to bottom ; lay them in a marinade of wine, We. about an | hour, dry them well, and tofs them “in a heap of fine flour, provide a large {tewpan of lard, make it hot, and fry all together upon a brifk fire, fry your parfley crifp and green, and ferve your fifth up upon it. This is 2) moft favourite difh, and generally eat with the juice of an orange or le- mons but fome chufe what theFrench call or COOKERY. 149 + call fauce pouvrade, or fauce poure- . homme, which fhall be feen by and by provided for the roaft and extremets. ye ERO Cairicaiee des tenches, aux ae des per lans. : Pricafe ‘of tench, with whitings | livers. : “a ‘the whiting feafon you may have plenty of livers at any fith- monger’s fhop, and a vaft addition it is to the goodnefs and beauty ef any difh of this fort ; fplit your tench, or a brace, according to the fize; take out the back-bone, and cut the flefh in pieces, fo as to make them an{wer, if you have occafion, to your foles or whitings, tofs them up in a bit of N 4. ~ melted 7 150. ~ Cou opus Bterec’ : - melted butter oiled, and a little ‘Adil. for a minute or two, pour in a ladle af broth, and a glafs of white wine, keep it moving upon the ftove till ready to boil, and feafon with a bunch — q of green onions and pariley, fome : mace, pepper and falt, blanch your livers, and ftew all together about half an hour; have ready aliaifon as ‘before mentioned for fricafees, and | juft before your dinner-time pour it ‘in, and cover it clofe; before you fend it up give it an eafy move over. ‘the fire for a moment, add the juice of an orange er lemon, and ferve it 7 oa : a The heads and melts of your fifh are favourite bits; fo take care ied are among the reft. NV. B. The fillets oh weawets, perch, foles, or any fuch firm fort of a: fith, or COOKERY. x51 fith, make a good fricafee, and done in the fame manner, Des perches a l Hollandoife. Perch in the Dutch fafbion. _ Crimp your perch only one gafh from end to end, put them into {pring-water half an hour, put them into a ftewpan with a large glafs of white wine, half as much vinegar, ‘plenty of mace, a little pepper and . falt, and a bunch of onions and parf- ley, and fome thyme tied together ; let them ftew gently in this (turning _of them once) about twenty minutes, | pour as much hot water in as will fill your difh, with a piece of butter mixt with flour, and boil a few mi- nutes eee it up viele a oad lig ile ; leaves over it boiled nice and | green. | q According to my. judgment this is a good and delicate difh, and much — the beft way of drelithe: pergh. gic Gudgeons are done in the ime | mannerA 97 Beer 4 % / : XXXL. i 3 ive ‘ 4 4 et 4 Fillets des maguer eats au fomsille & a a groffetles. : | q File of mackerel, with itis and a Ben ile “ Rue! this the French Pate boil their’ mackerel: as we do, only adding a little vinegar and a bunch of herbs, take-the fides or fillets from the bone, and | cut in two. pieces ; ; about four is enough 4 or COOKERY. 153 enough for fuch a difh as here pro- pofed, put them into a ftew-pan with the melts and roes whole, dafh in a glafs of white wine, a ladle of cullis and gravy, fome minced fennel, green onion and parfley, pepper, falt and nutmeg ; ftew all about eight or ten ‘minutes ; put in about half a pint of {ealded young goofeberries whole, -{queeze in a lemon or orange, and ferve it up hot. ‘ | XXXII. Des puaviures erilléx, aux Pcihes Ie laurwers, fauce pouvrade. Broiled weavers with bay leaves, with fauce a Notch your fith, and lay them in a marinade of white wine and vine- , Sars 154 e a . fed hear pou) oe That Ata ag 7 4 ie Al | ee i 3 (i i Ht fee ic. hy “# ie: ty ro% 4 —_* ‘ Re tbe ye t , ty '% . ea ine “e area tit 168 A Comprete System thefe things may be always made for — fuch a {mall difh as this, and few people value them roafted ; blanch them, and do them in the fame way as your feet, either in a-braize, or ee ee MELE ay ches , otherwife flewed tender ; for your fauce take a little of every {trong herb: you get, minced very fine, a morfel of onion and fhallot to a ladle of gravy and.cullis, pepper and {alt ; boil all together for a quarter of an’ hour {queeze plenty of orange of lemon, with a dafh of Champagne or other white wine, and fend it up. | a or COOKERY. 169 : XI. | Des amourettes du veau frites. Piths, or marrow of the back, or chine om of a calf, fryd. Cut your piths in length about three ‘or four inches, blanch them in water, and take off the outermoft {kin, Jay them an hour in a marinade of white wine and vinegar, &c. dry them in a cloth, make a batter of ale or {mall beer, pour in a little oil or oiled butter, ftir it well together, put in your piths, and give them a tofs, and fry them of a beautiful yellow, and difh them up on a heap of fry’d parfley. : - Piths of mutton or eb make as pretty a difh, XII, a a ee IY 84 x79 A Comprere Sysrem XI. | Des oreilles de cochon a la St. Men- a hoult, les pieds frits. | Hogs ears a la St. Menhoult, the feet fryd. | 7 One pair of. fe shee ears for. dae is quite enough; blanch them in wa- ter, fplit the feet, and with a couple of flices of bacon, and a flat ftick like a bit of a lath, tie them together again to keep of a neat fhape, ftew them in a braize feparate from any thing elfe, till they are very tender, {trip the ears as fine as poffible; and for your fauce take a large onion cut. very thin in flices, and fry brown in a bit of .butter, {train, them off,. and pul them into a clean ftewpan to the ears, or COOKERY. 171 -ears, with a ladle of cullis, and a dath. of white wine, pepper and falt ; let _it ftew a quarter of an hour, withamor- fel of fhallot, a fpoonful of good muf- tard; {queeze in a lemon or orange, add a little minced parfley, and dith | up with your feet fry’d in-the fame. manner as your fheeps rumps, to lay | round. acini i - XII. Des cuffs ala provingale, au coulis. ' Leggs a la provingale, with cullis. Take eight or nine eggs (leave out two or three of the whites) and beat them well, put in half a ladle of cul- lis, a morfel of green onion and parf- ley minced, pepper, falt and nutmeg, ftir it over a flow fire till it is thick enough pale a72 A Compizre System enough in the difh, fqueeze in ‘the juice of a lemon or orange ; difh it up; garnifh with fome bits of bread. fry’d of a nice colour. Des ceuffs au miroir. Eggs au miroir. For this you muft have a dith dbaay will bear the fire, rub the bottom with a bit of butter or oil, fprinkle a mor- fel of green onion and parfley minced, a little pepper, falt and nutmeg, fet . your difh upon a chafling-dith of char- coal, break in as many frefh eggs as will almoft fill it, pour over them as much cream as your difh will well hold; when it is juft boiling dafh with a {poon the cream over the tops, that they may be equally done, fqueeze mm | the OF co oO K ERY. 173 ’ the juice of an orange or lemon, and ° ferve it up. DN, — Des euffs au Soleil. Eggs au foleil. Poach about eight frefh eggs very nicely, take them out into cold water (not draw cold water to the hot, for in a moment they'll all ftick to the bottom), lay them a while in a mari- nade of a glafs of wine and vinegar, €c. dry them upon a cloth, prepare -a batter of ale, &c. as before pre- fcribed, fry them nicely in lard, and ferve them up upon a deal of fry’d parfley. XVI. pouring As ae nme. Bie ba OL ln 0 -* ee a Mi Gs me “A Contiere SysteMe XVI. Des cuffs fauce a la Benjamele. i Eggs Jauce a la a: Poach about as many for this difh, and order in the {ame manner ; but R be fure they are freth ; for, form the, experience I have had, y am fure it is» not in the power of the beft cook i in the kingdom to poach ftale ones. handfome, notwithftanding they may come all whole out of the fhell ; > Bek 4 your fauce as before mentioned ; put... the eggs in when it is only warm, and. juft before you ferve it to table fqueeze. . in the juice of an orange or lemon, iS give it a moment’s heat; difh Up, g over the fauce, and a {mall pinch of pepper upor, each ege. XVII. * or COOKERY: 178 ae AES ee a Des auf a la tripe en fricafee. Eggs a la tripe fricafeed. Take about feven or eight eggs, and boil hard, but not too hard; for there is nothing has a more offenfive {mell than eggs boiled too long, ten minutes is cnough ; put them into cold water, and peel them nicely, cut each into about fix flices, melt a bit of butter in a ftewpan, put in a little minced onion and parfley, pepper, falt and nutmeg ; put your eggs gent- ly in, that the yolk may not feparate from the white, put in half a ladle of broth, with a morfel of butter and flour, boil it very foftly, prepare a liaifon of eggs, &c. and a minute or P two 76 Be Chika Systane a two before your dinner time pour it in, gently moving it over a flow fire, {queeze in fome juice, and fend it up. ‘This is.a favourite difh among the French and other foreigners, and fome times done with a cullis inftead of this white fauce, with a little on and fweet | herbs. fi 18 , ’ Hod’ Bip: : XVIII. 9 deity Teen! Des euffs pochéx Gt jambon mines. — a poath’ d, with a Sauce of minced 2: ham. sPoach: vue eoios as bishondiy dee your fauce take two or three ftfoes: of a boiled ham, or a flice or two faw, and well blanched, mince it very. fine, a mufhtoom, a girkin, a morfel of onion, a little parfley, pepper and nut- meg ; flew all together a quarter of an | or COOKER Y. 179 an hour; when it is your time of ferving to table, let your fauce be about half boiling, and put in your eggs, {queeze in the juice of an orange or lemon, difh up, and pour your fauce over. a os _ This is a good difh with tops of afparagus, or peafe done in manner © ‘like this, leaving out the minced things.—There are numberlefs ways of drefling of eggs, fo that it would be endlefs to put all down here. Eggs with gravy, fpinach, forrel, afparagus, broccoli, are pretty fecond courfe difhes, and many others that I could name; but they are grown fo very common I fhall not give them place | here. : Pea XIX, 178 A Compiete System ‘ip cy) 9) UO XIX. ee {B19 yer eperlans aux anchois & cl press — Smelts with anchovies and capers. é , Abeue eight large {melts is enough , for a little dith; for your fauce boil a couple of anchovies in a glafs ‘of Rhenifh or other white wine till it is ‘diffolved, and ftrain to a ladle of cul- lis and gravy, feafon with a bunch of onions and parfley, a blade of mace, and a bay leaf or two, pepper and falt, put your fifh in, and let em ftew gently about a quarter of an hour, take out your onions and parfley, and throw in a fpoonful of capers, make all boiling hot, fqueeze in fome juice of orange or lemon; take your fifh — ‘out to dith up, very tenderly, fling in or COOKERY, 179 in a little minced parfley to your - fauce, and pour it over; garnifh with orange or lemon in quarters. You cannot name a {mall frefh- water fifh that is not good done this way. | , AX. Des goujons en gratin, aux fois de gnerlans. Gudgeons en gratin, with livers of whitings. About a quarter of an hundred of gudgeons will do; provide for your fauce a few livers of whitings ; if not to be had eafily take the liver of a fkaite or thornback, thoroughly blanch it well, take a ladle of cullis and gra- vy, an onion or two, fome pariley, 4 a bit F650 AVCEMELETE Gy dems * bit of mace, pepper and falt, aad a muthroom, put imyour liver or livers, boil all a quarter of a hour or fo; and,” pafs it through an etamine, put it to your fith, and ftew them gently fi teen or twenty minutes, fqueeze in - the juice of a lemon or orange, dith up your gudgeons in neat order, and ‘pour your fauce over. alc ‘This is beft where | plate is ‘aled: ald done overs chaffing-difh, that ' the fauce may ftick ‘to the bottom, and moiftened afterwards with a little otavy ; it takes its name from that, and an excellent fauce it is for fuch little matters; and, was I a gentle- man, I would keep two or three fil- ver difhes in my houfe, if it was for no other ufe but this; and fome lit- tle creams require it too, which you will have among thefe extremets. ee ee SiO eee Peeks, es : 2 i . wa real 5 a a = a al . * ss 2 ‘ Z . " - ; or COOKERY) 185 XXI.- Des ecreviffes aux ceuffs de mer. emai with the pawn or eggs of a lobfter. "e quarter oe andre Hi een is enough for this difh ; take the fhells off from the tails and the {mall claws, pound them well with fome of the {pawn (the infide {pawn is beft to add to the colour) pour to it a fpoonful cor two of broth or stavy, with fome cullis, and rub it well through an etamine, put it to your fifh, with a blade of mace, pepper and falt, a little nutmeg ; > ftew all together a few mi~ nutes, {queeze in the juice of a le- mon or orange, and ferve it up. P 4 | : SK “ComPLeTsE Sisto & ' Des crevettes au beurre. Ms Prawns with butter, or buttered » prawns. £ - Take the tails only of the prawns, and peel them, pick out the little fand bag or maw from the body, — and pound them all with a little pepper and a morfel of onion and nutmeg 5 put into them a fpoonful or two of broth, and pats through an etamine ; to two ounces of good butter add aS much fine flour as will thicken i it, tofs it over a f{tove two or three minutes, {queeze in the juice of a lemon or orange, and fend it up hot, Small lobfters make a very pretty and good difh done in the fame man- per, but be fure you take out the maw or COOKERY. 183 of the body and gravelly gut of the — tail, or you mutt fpoil your difh. On fifh days make a little broth | of faith, ' XXII. Des ecrevifjes de mer farcéz dans les coquilles. , Ge cera of lobfiers in the foells. Two middle-fized lobfters will for this difh; take the tails with the foft part of the infides, and chop very fmall, put to it the fleth of a plaice, and pound all together, but only to mix it well, grate in a little nutmeg, pepper, a {poonful of oil and vinegar, minced parfley, the foft of a bit of bread foak’d in broth or cream, a couple of eggs, ftir all well together, cut the body fhells in two pieces long- | ways, ietethic othe neatly, and fill chem: with. your forcemeat, brufh them: over” with a little butter and egg, ftrew a few crumbs of bread over, and bake’ them in a flow oven about half an over, {queeze on the juice of orange or lemon, and ferve them up hot.— Tafte this before you put it into the - fhell, for it may not be falt enough. The reafon of omitting this ingredient with thellfth is, ie are es _ ed in falt aad water. “XXIV. Me * Des petits pots a la creme, | ie? | Peafe with cream. a i Tale your peafe de very young, arr; : cian into a ftewpan with a bit of: bacon with fome cloves ftuck in, pour ~ or COOKERY: 185 ina ladle of broth, a bunch of onions and parfley, pepper, and a little falt if it. is. required, ftew them gently till almoft dry, take out the bacon and herbs, and put about a gill of cream, a bit of butter and flour mixt, let it go gently on about ten minutes, {queeze in the juice of lemon or orange, and difh them up very hot.—Some- times I have feen Mr. Clouet put in a bit of fine fugar, and in the Englifh way of ftewing peafe I have never feen it done without.. 5 Des pois aux laittues brune 3; peafe with brown lettuce differs only by chopping fome cabbage-lettuce and mixing with them, and inftead of cream ufe a ladle of cullis. But the OldEnglith way of drefling peafe with "a bit of good butter I think is ftill the beft. aT XXV. r8Q A CompLere System Des afperges at au jus clair. Afparagus with clear. Lavy. For this trim and {crape your grafs neat and ‘clean, fet them over the fire in but little cold water and falt: the reafon of this is, the French prefer a crifpnefs and yellow in afparagus and French beans, to what we are always in fo much care to make green and tender; but they eat it (as they do oa: other vegetables) for a hot fal- let ; boil your grafs but a little time, it ferve them to table with nothing but gravy and the j juice of oranges or lemons. 1 French beans whole are “ane in the fame manner frequently. AXVI, ‘Gr COOKER Y. ‘x87 ( XXVI. Des haricats au blanc. French beans, with a white fauce. For this the F rench cut their beans as thin as poflible, and boil as we do ‘in a vaft deal of water, with falt, to preferve their preennefs, but not fo tender, ftrain them off, and put ‘em — to a fmall ladle of broth, put in a {mall bunch of green onions and parfley, with a little pepper and falt, juft bring it to boiling ; prepare a liaifon of eggs, &c. and pour in, tofs it over the fire a minute, add the juice of a lemon or orange, and ferve it up.” XXVII. 188 % Ok IPLETE “Syerest bas : ) SSR ; Aais: XXVIL. ty Des champignons en fricafee. Fricafee 7 Hagin ~e ~ Clean fome 1 nice button mufhrooms with flannel and water, wath them i in a fecond, and put them into a Atew- pan, with a glafs of Champagne, Rhenifh, or other white wine, a bunch of onions, thyme and parfley, pepper, falt, and a blade of mace, tofs them up in this upon.a ftove a few minutes, and pour a {mall ladle of broth, with.a bit of butter mixt with flour ; let all ftew a quarter of an hour, take out your herbs, have’ ready a liaifon as before, and juft be- fore your dinner-time pour it in, move it ‘gently over the ftove a minute, — | | {queeze > or- co OKERY. 189 - fqueeze in an orange of epsztc and -difh it up. | Hh Green morelles ate: done i in the diol manner, and give an excellent fla- vour in all made difhes and force-— meats, but they are not to be had but a month or two in the year. ~ Your dry'd morelles and truffles from: abroad are like what we call a chip in pot- rage ; they do neither aca nor good. Be ively eM unt. | Des seth au vin de Bronk : ips. ie Truffles in. French wire. | Truffles in England are avery earce commodity, and of confequence very dear ; but are fometimes to be had. I have known fome found in the. neigh- bourhood where I live, but very bad, | and 199 A eeu and not wo preferable. to a potatoe, The good and beft are from fome part of Italy, where they make difhes of them many different ways; but the only method of drefling of them here is, firft of all to lay them to foak fome time in water, and bruth them with a hard brufh, for they, grow in. a ftiff clayey ground, fo that it is no. . eafy matter to make them. clean. Put» them into as iiuch claret or. Bur- > sundy as will cover them, a large: onion or two, a bunch of herbs, whole pepper, falt, and fome fpices; let “em fimmer gently for about half an hour, and fend them to table hot in a nap-» kin; pepper and falt is the general fauce for them ; preferve your wine they are boil’d in, it gives an excellent. flavour to cullis or gravy, Ge. dr COOKERY: tot Ai Be gi “XIX, : Des risebieny Sauce piece | “Cartons, With PrDeae Sauce. : las | Be ssaboin are a thiftley fort of vee geibles; and an exotick plant, and are managed in the garden as celery or endives, by being mouldred up as they grow in height to make them white. The French make ufe of this in fome fort of fauces in the firft- courfe difkes inftead. of celery, Cr, But for an etresets, or fecond-courfe difh, they generally do it in the fol- lowing’ manner: One large: one: is” enough fora {mall difh ; cut the white > part only in pieces about two. inches - long, blanch: it’ in water, and if’ you’ have a braize tie it up, and ftew it: OM very SESS Sage a 192, Ay Cores, Sysrem very Ph a in that - if not take broth, _ feafon it high, and ftew it in that ; take it out upon a cloth, and pull off the fkin on both fides, and. put it into. a fauce piquant, as before mentioned ; let few foftly twenty minutes or half an hour; fqueeze i in the j juice of ale- — mon or orange, and difh it up. ‘This is very good: fauce for a beef or mutton. i} Oy ee hat 3 ie age a Des fren dons a ye Benjamele. -j Sher doons, a la deceit & This is a plant of our ewn, idea erows common upon dry banks and barren ground, but worth nothing for this ufe till improved. by the gardener, which is done by tranfplanting, and. earthing or COOKERY: 193° earthing up to whiten, and when peel- ed, and brought to market, looks more like fine sadive than. a cominon thiftle. | ~The Englith always plain boil it, and have butter only for fauce ; but fo- reigners with the fauce above; or a brown fauce of cullis or gravy ; boil it in a little broth, pepper and falt, but not tender ; 3 pour that from it, and put your white fauce, let flew a few minutes, fqueeze i in an orange or lemon, and difh it up: Whole heads of celery and endives are often done in the fame way for thefe extremets 5 | and moft foreigners eat heartily of them. el > ae oe ) = 7 ae oo, any. o } % + - 2 iz: ef » vt CY to ae . Lt 194 A Comprete System XXXII. ' Des artichaux marines & fritss~ .. Fryd artichokes marinaded. Trim them to the found part of the bottom, and cut off the {mail leaves round, cut the points of the others to about an inch above the bottom, cut them in forall pieces, and take out the choke or. feedy part, lay them to foak in a marinade of white wine and vine- gar, €¥c. often moving them ; prepare a batter of beer and butter, dry them well, . and fry all at once, and fend ities up upon a heap of fry’d parfley. Fry fometimes with flour flicking - to the marinade, and fometimes without : é6r COOKERY. 196- : ee, 2. Des queues dartichaux, fauce brune. Bottoms: of Pe with a brown ie 9 2 Cut off all’the black and foil from | the bottom, trim round the fides, but Rot through the heart of the leaves, cut: off the tops of the leaves almoft to the bottom, foas to leave a hollow 5. when your choke is taken out, boil them in water till you find the infide, put them into cold water, and with. your finger f{crape it out to make ’em white'and tender ; prepare a hot ma- rinade of boiling water, a lump of butter and flour mixt, a bit of fewet, a lemon peeled and fliced in a little falt, an onion and a bunch of herbs ;° aps Q 2 ~ a little 194 A CompteTs Sysram, a little foup-pot is beft for this; when — it is well mixt and boils, put in your bottoms, and let them fimmer fide- ways till very tender, and they will grow white as a curd ; for your {auce take : a ladle of cullis, and add to it fach forts of herbs as you like, pep- per, falt and nutmeg; boil all a little while, take out the bottoms upon a cloth to drain, difhithem up, {queeze the juice of an orange or lemon into eal fauce, and fend to table. “gO ~ Here forahs to. soa a. ene deal { faid upon fuch a trifling matter 5 but I have been in hundreds of kitchens where: there never was a cook that. could cut an nalhebaiae gen= teelly,. or make it white ; ; and there: cannot be. ai prettier dith 3 and you may ferve them to table with a white 2 : “fauce : ¥ “ : i > Kids i. dr COOKERY. 197 fauce of any fort, or with plain but- eePonly. tad | ‘ BEY Mes laittues farcer. ~ Lettuce with forcemeat. © Blanch your lettuce, and open all a the leaves to the heart; take a force- : meat fuch as is before provided for fuch little things ; put as much into ‘each as you can clofe; put them into a ftewpan with as much broth as will cover them, put pepper, falt, fome pounded mace, a bit of butter and flour; provide a liaifon of egg and cream, &c. ufe them eafy, {queeze. in the juice of a lemon or orange, and difh up hot. Another time make a brown fauce. rr Q4 XXXIV, 198 Ay Comprute Sysyemy XXXIV. | io “9 Des epinars a la creme, aus e wf | ou du Pate Jee ® ye Spinage with cream and cee, or fo @ _ bread, ys a ts gis wisy dith, pk being a _ pretty geatecl a ith, it is pity to leave it qut, Scald. it in a_morfel of butter and water and falt, prefs the j juice. from it very dry, chop it fmall, and put it into a ftewpan with about half a pint of cream, a morfel of butter and. flour, a. _whole old onion, pepper and falt, a little. nutmeg ; : ftew. all together « a few. Mis. . nutes, take out your onion, {queeze in a lemon or orange, and difh. it Up. Garnifh with either hard eggs cut, in Wo, or bits of bread. nicely fry’ te XXXY, mS — XXXV, Une creme a f Violante é. A 5 at creat. Pride. as peer cream as will fall your difh, boil it with fugar, a bit of lemon-pecl, and fome coriander-feed, let it ftand to cool, and a quart. of cream, take the yolks of ten eggs, make them {mooth and put to your cream, rub it through an etamine, have a ftewpan of water boiling, put your difh upon it to touch the wa- ter, pour in the cream, cover with another difh, and watch when it is fettled, fet in fome cool place, and fend it to table, you may colour it with a hot iron if you like. This and the next are often ferved upon the. middle 2008 AD Obit RR Ooi. ” idille of the table, which is fuppoled’ to be a large difh, then take the whites’ of the eggs, whifk them: up toa nice’, froth, and ial wy? on pan ‘cream, and ai the rawnel of the egg of witha. ee | 3 oe cu: ory ~“ ae oe g a 4 . . ? #.. r> : F ’ 2° wit Suey. = i ry ee P| is Xx x Vi ae ee FRESE Bee . + + iy pung.’= ° i e 2 ts ey “Une creme veloutée. aus. mo . Bh oe 3% - Cream, made with gizzards. is dtc, omidantas as much cream for ‘this _ difh as is neceffary. Without the help of eggs, boil it with fuch ingredients _ as the other, but add a pinch of falt, . get the gizzards of three or four ° chickens, take only the fkins within fide, wafh and ‘dry them, that you may roll them to powder, put them into your etaimine, and pour in the | Crean, — e oF COOKERY. 20r eream, pafs it through three or four times ; prepare your difh upon. boil- ing water as before ; ; the moment you. fee. it coming toa curd take it off, and fet. it in a cool place. This is a “pretty entremets, and when you would make ufe of it for a large difh whifp up a little cream into a ‘froth, and. _ferve it up. | -- Creams of tea, baltic, chocolate, &¥c, are done in the fame manner, — only take care you boil them well in a little of your cream, that they nies Re ia Rarous » fated XXXVI. ’ SERV ee @ Des bignets de pommes a Bavarres #4 : | Apple-fritters a la © Pare and quarter fome lai pins, Jay them to foak in bran fine fugar, cinnamon and lemon- ; and tofs them often.» Your dinn being” almoft ready, dry them in a cloth, tumble about well in fine flour, and fry them all very tender in hogs: lard; difh them up, and fift - plenty — of fine fugar over them, colour nicely _ with a falamander, and fend them “up. ci {Sate aes XXX VI. i if ‘or COOKERY. 203, XXXVI Des bignets de peches, au vin de Rhin. Peach fritters, with Rhenifh Wine. ie fof: be doneiwith pachts of the flefhy fort, and cut in two, put them to fome Rhenifh wine as long as you pleafe, with plenty of fine fugar, cinnamon, and lemon-peel ; dry ’em, -and fry without any flour, {train your wine into another {tewpan, and boil it to-a caromel; dith up, and pour it over with the kernels of the peaches blanched, {plit, and thrown in. Apricots, or any fort of large good fruit, are done in the way as before, with this difference only ; you mutt be very cautious to ufe them tender- ly, and fry them in a thin batter of {mall — A Cog. Syérdit ne {mall jake and flour : : there i is a flethy ~ neétarin that makes a fritter, but they too muft be fry’ d in this batter, for the fkin v won t ‘bear. the violent heat of- the lard. he te ‘, . vee uf tO ¥ ae oy Oe ~ 5) gine: AeA Nia Minds «| ghiereipes Pelion Sh eh 2 cided 0 OSE ae “ite. De bignets de este de grofeilles® * Fritters of currant jelly. ee x : Of Mela there are pay forts 7. but the favourites of Mr. Clouet were. one of the paltry fort; and the other Y'll thew in my next. Provide a nice_ tich pafte, and roll out very thin ; bruth it all over with egg, and jeg. your jelly down in little lumps - as, Many as you may want for a little. dith ; prepare another fheet of pafte; and lay i it over, prefling well between; that or COOKERY. 268 — that: it may not come out in frying ; ... make your lard pretty hot, and fry of a fine yellowifh colour, and difh them up yithey i ieee fine fagar fifted over. ~ Des signers de grofeilles en ferpriae. ie 20 fristers en fur prise, "Phe SE ihe iee las this en thie. laft is this: inftead of pafte, cut fome bits of wafer~paper, and lay fome little lumps of jelly upon each, wet. round the edges with a little water; but clofe them up as you go; 3 have ready a thin batter of fmall beer or ale, and fome oiled butter ; have your fat ready heated, and put them to fry immediately ; take this care and sr Sy & : 206 ‘he Sour . Syerem and you will make a pretty.d 4, and | ferve them is with bier: fied over: xfs yoo! 7) bad bo iis . XL » ay % Des poste Ee hes ie au “four. 1 aa Cherries in a sidheee pape hits See y b) og this you mutt Fo a conferve of cherries, and, your. pafte. make as. follows; take half a pint of water,» put to it a morfel of fine fugar, a grain of falt and a bit of lemon-peel; an ounce of butter, and boil it a mi= ‘nute or two, take it from your fire, and work in as much fine flour as it takes to a tender pafte, put one egg at.a time and mould. it well till it comes to fuch a confiftence as to: pourr with the help of a {poon out of the»: {tewpan upon a tin or cover,: covered » with A 5 iia ig a oi GOO RYS ¢2e% with flour ; {crape it off in lumps upon tin with the handle of a large key, and bake them of a nice colour and crifpnefs, cut a hole in the bot- tom, and fill up with your eanlerve, fift fome fugar over, and difh up. hii you make this. pafte according to the rule before you, it will {well very large and’ hollow, and makes a genteel entremets ; and for the next, which is called dace gh 1 Beignets fouffier. Puffed Bees ~ ‘Make the fame fort of pafte, ae 2 rather fofter ; take a very thin thing to put it upon; have a large ftewpan of lard made hot, but not very hot; R take “Se8. A CompLeTe SysTew SS take’the hook of one of your ladles: — ‘or {poons, dip into the fat; and. — -it into it in little bits; keep’ them ‘moving well, and: you will find "em: {well like thofe in the oven, cut a little hole in each but not off, croud: in a little jelly or conferve, and difh them ‘up with fugar. 9 0) no) : Thefe fritters are often fent to table without any thing withinfide. “Any fort of preferved fruits, oe or quinces,. Fe omsorh q ‘a XETTI. Des poires a la Portuguenfey aux grofeilles feches. 9% a al sae a Pirin: 5 AT Ie rey er ee pea ee Pears Portuguefe fafbion, with cur- rGNCS.. Take three or four Jdoncretiens, OF other good winter pears, pare them,, : eub. | ut them in two, and take out: the choke, boil them in water only half an hour, put them into a ftewpan pour in a pint of Port wine, with a lump of fine-fugar, a ftick of cinna- mon, a bit of lemon- -peel, a fpoonful “or two of water; and about five or fix ounces of the -beft dry currants; Jet. all ftew together till. your pears are very tender 5 dith them up, and. pour »your.currants over, but take out the cinnamon ard peel: . The French make feveral forts of sanldts of eggs; but in thefe matters I think we beat them all to pieces; except one; and that is, this: : RA XLIV, 210 A Compete System a a “ ie ; . . . at # P = en ps bY > ‘ : F y V - ¥oe SESE ( e XLI e > Re it et | a ae . a U; me omelette a la Noailles. Amlet a la Ni calles. For a fimall dith take dks ‘yolks of about eight frefh eggs, but. fave. the whites; make the yolks nice and {mooth, with a quarter of a pint of thick cream, ftrew i in fome fifted fine fugar, crumble in a few drop-cakes | or fine bifcuit, and a little nutmeg 3. a few minutes before your dinner- time, whifk up your whites, and ftir all together well, moiften your fry- ing-pan firft with lard, and made very hot, and pour it in, have a bit of but- ter by you, and ftoop round upon your trevet to do the fides firft, move the edges with the point of your knife, or COOKERY. arr knife, and put. in fome morfels of butter ; when it is pretty well fet, day the edges as far as you can to the middle, make it round, and turn it bottom uppermoft in your difh, fift on fome fugar, and ferve it up hot ; garnifh | with orange. Your chief care muft be to prevent its fticking to the bottom, fry it nicely, and you will find it a very handfome and good en- tremets. | ~ This may be made with a favoury fauce by putting cullis of meat or ith, with their proper feafonings, 1 ins ftead of cream, &c. R 3 XLV. i, Saeko shee chal (HG J ae Des beignets aux fraifes, | Strawberry fritters. For this you muft make a batter of another fort from what you have {een before; to, two e os well beat, whites. and yolks both, put about half a pint of cream, made thick with fine flour, a little fine. fugar and nutmeg, put. your f{trawberries in raw, and fry them in a pan of clean lard, a fpoonful at.a. ‘time, difh them up ina pyramid, and fift fugar between and at top. a This is a pretty way of making = fritters with any fort of fruit, gt ‘ 4 * > Je ALV}. XLVI. Des beignets du ris, Rice fritters. x" “Take a quarter of a pound of ‘ground rice, and boil tender with a blade or two of mace in water only till it is quite dry, pour in a {poon-— ful or two of cream, but it muft be very thick ; take out the mace, greafe a ftewpan with a morfel of frefh but- ter, put in the rice, and ftir in two ounces of fine powder fugar, put in the whites only of two or three eggs, and work it well over'the fire till ig ‘comes to.a pafte, fpread .it upon the bottom of a difh or cover, well co- vered with flour, and when cool dafh fome flour on, and cut it into fmall | iy R4- dia~ Cae A Pees amnwed bis diamonds, roll them up. into. Tale? balls the. bignefs of a ‘marble, and _ throw them into a heap. ‘of flour; - _ provide fome lard very hot, take them ‘ from the flour, and fry. them. very brown, give them a little fhake din fome pone ced cit “= fend | them ae q Ne re £656 ROR XLVI pipes Wikis) 28 macarons a a cre + | Dz 2$ l eis mente Macaroon ‘with creat. sd , Thefe: are to be hada at any. cia fectioner’s {hop in London, and he, newer they are the better ; boil.them in water only till very tender, to half pint of cream put half a {mall -{poonful of flour, fome fugar and nutmeg, with a morfel of falt,, ftir it — over the fre till it is thickith, cool it, : . and ee eeeeg I or COOKERY. ars and put in the yolks of three eggs, and a morfel of oiled new butter, ftir it well together, and put in your macaroons, put a nice little rim of : pafte round your difh, pour in your ingredients, and put it to bake about a quarter of an hour, and take care it is of a fine colour; fift a little fugar over it, and ferve to table. 3 This is not. what we call maca- roons of the fweet bifcuit fort, but a _ foreign pafte, the fame as vermicelly, but made very lange in comparifon te on XLVI. Des macarons au Parmefan. : Macaroons with Parmefan cheefe. For this too you muft boil them in water firft, with a little falt, pour to : them - ax6e AC ‘seis eer ‘them a ladle of cullis, a nue ee | green onion and parfley minced fine, - pepper, falt and nutmeg ; flew. all = few nunutes, and pour inte a ‘dif fh i wath a rim as before, fqueeze a lemon. or orange, and cover it over pretty thick with Parmefan cheefe grated wery fine, bake it of a fine colour about as long a time as ‘the Taft, and : re! Ci ferve it up hot. ~ The French ferve to their tables a’ great many difhes with this fort of cheefe, and in the fame manner, only: fometimes with a favoury white fauce, fuch as fcallops, oyfters, and many of: the things you have < “among thele om it emets. eae | or COO KERY. 217 XLIX, Des efeallopes en coquilles, aux onions. Scallops in foells, with onions. Take your fcallops from your fhells, blanch them well, and take off the beards, provide fome {mall old onions, _ peel off the two outermoft {kins, and fry them of a nice colour, and tender, cut the fcallops in thin pieces, put them into a flewpan with the onions well drained, a little ‘cullis, . and pepper, falt, parfley and nut- meg; ftew all together a few mi- nutes, {queeze the juice of orange or _ Jemon, and put into the fhells, fift over a little fine grated bread, but not fo iota what it is, colour with a fala- mander, mander, | or in an oven, ia ee Pine ni Lae ee ae ae Cue ee to table. f | mf, 1 a3 — cts, “This is a ‘genteel Ab entremets. | with fauce a la Benjamele, with a ite € J . Aa see Patmncia cheefe nicely. coloured. YJ =. ‘ we. (et) ; oar = cHey x, oy! ee ye 35 7 7 ‘ m SY ee +, ' ; ee. sons : . 3 td § : i a - . af * a - on +t s 1 AS x oe . 5 OE . i : 4 #34 = of A * ‘ ; Des attelettes Fi huitres au jus dairy — grillée. be $3 a3 ON Axtelets of oyfters, with ee gray : broiled. bea Blanch your oytters, -and take off the beards, prepare fome thin flices of bacon, and a {weetbread blanched, ‘and cut in bits the bignefs of the oy- - fters, and put them upon skewers, (filver fkewers are prettieft) and. la’ ay them awhile in a hot marinade of bacon, feafoned with a mufhroom,&c. fry’ do “6r COOKERY. “219 © fry ape before prefcribed ; when cool tub well in it, and ftrew plenty of grated bread, boil them of a fine brown, and ferve them up with a . clear gravy and lemon or orange juice, but don’t take the ie Gc. off the | _fkewers. You may make Teed; a little dith of what you pleafe; but let all be raw when you put it upon the fkewers: you may fometimes fry them in 4 batter: , | LI. Des anchois au Parmefan. Anchovies, with Parmefan cheefe. _ Fry fome bifeer os bread about the Jength of an anchovy in good oil’or butter, lay the half of an anchovy, with the bone upon each pit and ‘ftrew 220 «6 A Combiete Sysrew ftrew over them fome Parmefan cheefe grated fine, and colour them nicely in an oven, or with a falamander, fqueeze the juice of an orange or lemon, and pile them up in your difh and. fetal them to table. .- - ‘* This feems to be but a trifling: chink but I never faw it come: whole front : table. Lil. re. Des olives a la rocombole. Olives with rocombole. Take the flefhy part from the ker- nels, as many as will do for yoursdifhy blanch them a minute or two, put them into. a flewpan witha ladle of ~-eullis and gravy, mince in. fome ro- _combole and parfley, pepper, falt and nutmeg; let them few:but three er hneg' four wr COOKERY. 223 four minutes ; dafh ina elafsof white ‘wine, afpoonful of good oil, fqueeze in plenty of lemon or vorange, sit | ferve them up. ote ere. - This too is an entremets ene is haste eat among foreigners, and the Englifh feldom mifs of coming in. for a thare of it. , | EMI. Des tinbals au jus de perdreaux, ause . auffs. Cups of eggs, with gravy of partridge. Take one partridge, and fplit it down the back, and then notch the - breaft and legs, put it into a fmall ftewpan with a bit of ham, put in ene onion, a carrot, and a little parf- ley, pour in a fpoonful or two of broth, and let few gently till i it is. dry t: : and 222 A CompLete System and of a fine colour at the bottom, pour in a ladle of broth more, and let boil ten minutes or a quarter of an hour foftly, ftrain it through a lawn fieve, take off the fat, put a little fale and nutmeg, and pour cool into fix or feven eggs well beat, pafs it through an etamine, and pour it into five or fix China cups, have a ftewpan of hot water and fet them in; let it boil til] you perceive they are fet like ' 2 cuf- tard, and ferve up hot. This is nota bad entremets with the eravy extracted from any fort of fowl. aaah 6s COOKERY. 223, F £ \ ‘ As ¥ * ee 5 ee | baeDVionai id Sri Des tinbals a Talmande, biftuit douce: Cups a lamande, with fweet bifcuit. ‘This is done pretty much in the. nature of our Ralettd: but with an addition of feveral things, and putting no whites of the eggs; take almoft a pint of cream, and boil it with fome fugar, lemon-peel and coriander-feed, beat the yolks of about feven eggs; and when it is cool put it to it, pafs it through your etamine, tafte it, and put it into your cups, with a thin flicé of bifcuit upon each, and fet thern as the laft were done; fift fomé fine fu= gar over them, and colour with a hot iron, but take care you don’t curdle | them. 224 AC Be Crest | | ‘There are fome few cold ‘a eiilie,. . that ‘the Frenchéutdo sei _ om | T hall make bold to add. | - ee qe 4 < Oe ; ‘ge te ee cues en " oy} fares 4 I, x ms | Piece de beuf & Ia ela iy | a aa of ale with jelly. “Take a prime piece of the batted: ‘or rump of beef, let it hang fome _time that it may be the more tender, “tub it well with faltpetre and fome ns falt, let it lay four or five days, and water it a little that it may not make your jelly too falt, put it into a pot as nigh as you can, and cover it with water, feafon with fome carrots, onions, herbs, whole ‘pepper and. fpice, take care to fkim it well, and let it fimmer very gently till it is very tender ; when pr CO OK BR Vas itis cool take “it out; {train youn li- -quor through a lawn fievé; take the fat clean off, and boil it to. as much e as will cover your neat, beat up to a froth the whites of two or three eggs ~ mixt with it, and pals. it through: a bag or napkin; the next day it will be a clear jelly; and when you ferve the beef to table fread it over) its you may cut it in flices for four of five days afterwards, and it will be {weet and good for any ufe you may have for it, and garnifh aiways with | parti ~ - Dindon pique au lard ala olafs. iy Turkey larded with bacon a Ta plas. Cut the pinions from your turkey; and the feet to the knee; and tuck 1h ie | 5.2 into. a6 A ComPLeTE ‘SysrrM into’ the fkin of che thigh, flatten. the breatt! well, and make a forcemeat : with the livers and put in, cut fome f{quare pieces of bacon about AB inches long, feafon with pepper, * falt | and {pice, and lard your. turkey, put : it into a pot jut big enough, and — feafon with a carrot, an onion or two, herbs and {pice, pepper, falt, and a bit of ‘thallot, put in as much broth and water as will cover it, put over a flice or two of bacon, and let it fim- mer for two hours or more, let it cool, and take out your fowl, pafs off the broth, take the fat off, and order it as before, and ferve it up; garnifh with parfley,. and this may teres) for four or five days after. UE or CO OK ERs 227: s ad « 2 we: pag om. witht SE Fall hy: DEB Il. be Hare cite. AED “Take the flefh of a’ hate: and: “chon very fine, fome bacon in dice about half the quantity, feafon with pepper, a little falt and {pice, a green onion or two, and a morfel of fhallot ; mix all well together, and prepare a ftew- pan juft wide enough, | that it ‘may cut in flices about two inches thick, line your bottom with thin bacon, — and cover with the fame, pour in a ladle of broth, and a glafs of red wine, fome flices of carrot, onion and herbs; let it fimmer gently for two or three hours, take off the cover and — Jet it cool ; the next day take it out, § 3 and 228: A’ COMPL and trim it nice | ‘ee ee, all fome of ( 1e bacon, that it was ftewed in, and when rou ‘ferve it to table | {pread it upon the top like fagar upon a plumb-cake, . and. {ei erve jt to table garnifhed as paare upon : a: paplie ; oF ‘tds well done, a dias ronnie Ee for flices.. D Mi nojEe —~ Veal-cake, : or Ciba ee wade, in ee | vy cit Xx ivy the fame manner, only inftead of red wine put white ; 5 and: don’ t cover ‘it fo much’ but every 0 orie at table = fe pe ts af LOND og me i ies i a % py i's Rang , ila peo, LEIS Be aE eee : ‘ t ck ae * eae : 5 ae £2 i es ites Sy SLLe i es ne ik Heya a eo he w SLL Ee \ g 4, yt eves ins . ae cA : a ' en age . 7 Se, Z _— eee. Se oe Se vad Es Fa 1 Ae a eee Fe rs OP ig Jae € = : a att ke Te pe ss an Q ie) eo ip Fi la ee Be ie Sn la ae as ; : : 4 ots Ba See : * ; ee - " - ‘, 4 gris ee re 7 '. oe Nae TT nee Mage te ae et a Se ra eee | or COOKERY. 229. a= ft 4 6 * q ‘ op Ny gst ¢ # s ae 4 i... i 3 aid 4 by te, DO ¢ Fp de Big f i ‘4 é2 » e : a, ig a Sd aad is . = ad ¥ ie ‘ * é Oy ses q v. vt ~~ Un H pad des perdreaux frit, a le : partes Sara Sh: ot Lith partridge. pye cold, ues fore. ment. maps ae. a. Sy iy i; i Four partridges will do very well for a: good middle or end difh, and you may make either long or round ; blanch them, and a forcemeat of cha livers, &c. to put within fide: but to fill up your fry take a piece of lean mutton about a pound, take out the finewy or fkinny parts, and cut it in bits, the udder of a calf or fuch fort: of fat, and cut, fome {eraped bacon, a morfel of ham; fry this with a muthroom or truffle or two, fome green onions, pepper, falt, {pices and S 4 herbs, 230° A. Compare Sysren : herbs, all minced ; fry a all together a | few mi nutes, ant when cool | chop it and pound it to a pate, lay. your _ pirds upon a fheet of poor pafte, upon plenty of paper, and fill the chafms . with your forcemeat, put a little pep- per and falt upon the birds, and co- ver with lards of bacon; make an- ra thick fheet. of paite and cover ; prefs it well ats the bottem, that it may. not leak ; cut it even and. twift | round,, make what ornament you. like, | but the French only ufe paftry, pinch-: "ers all over 5 when it is well baked, pour, ina ladle of gravy and. cullis- well feafoned, {top the hole. at tops and turn it upfide down for re while that every part may be feafoned alike, = and ferve it u up next day fora. cold” eutremet. b send F “ “am | ie The a 34 OF COOKERY. 231 ~The next and: laft thing except one, I propofe, is, to fhew the man- ner of the French in getting up their toaft for fecond courfe ; but fhall fay but little, becaufe the old Englith ey in my opinion, is much to be preferred before it, both for gocednefs and beauty. Firft of all, in trufling their a: illes, or fowls of any fort, they take off the pinions and claws of every one; but I think it is wrong to deprive turkey- poults, fowls or chickens, or pigeons of them; but pheafants, partridges, woodcocks, {nipes, ~ or quails, is prettieft: next they lard almoft all, as if bacon fhould be equally good fauce for a quail or a {nipe as it is for a fowl or a chicken: they lard them all, that is, roaft all in flices of bacon without the leaft diftin- yon D4 & feos again : :t no face ‘to table“in the et Fj them 5 it ee oats: or ant they theF rench fend ever f thany | pre enthermets to ‘table, ‘their roalt j is Nie -ophee anit all. They are roafted ay gue ts*"all are ‘grealy 5 > “fome ‘roal fe aele fo a powder, Had oe, haif done. Inflances of this I fave Gay feen. Bd Bers & “peed 1° The three fauces are, /auce pause rifle, fauce he ag and a so ‘homsime. | ‘ pres * a wy pee TO ‘ ’ >? ” ee ' ff oe Bl Gea int} Rea Oe : ss + 4 Ss ‘ ' e by am | fle dicot tol yaal ‘ “Th vee td eos ‘Ay os ‘be ™ a tt et a , if e a ae eee : ey ue ho flour, ‘or baft ing i: .: % any fort to. give colour, dg ty fend ~ Peel te wei in! Sy oF COOKERY. 233 bnotn: iiaTR ere cei? a rotliege : % . a a \ ) * * us *-% ee me “ re a one Ss 7 Ne * 4 ie ¥ . : I ; a os i i i e 7 ¥ : - pry ety sacra RPP at aya s - Fe, aa Sauce de pauvre homme. Poor man's faucéy. OL s To a large {poonful of good fharp’ yinegar put about.as much water, fome falt, plenty of fhallot and parf- ley minced very fine, {queeze i in the juice of a lemon or orange or two; ftir it well together, and when your roaft goes to. table fend it up in a boat OF Cup, ¥ ; et vid *.. 13 ee er. Sauce Robert. To a ladle of cullis put a.glafs of your beft white wine, a fpoonful of muftard, pepper, falt, fhallots and 3 parfley, of ullis ¥ a leit $ sail Er cl : ;" os to feafon it 5 and > you may boil it as long as you like, {queeze i ina ‘great | bitter, and of a /naufeous tafte. “iS ek ‘chetbs as Boil of baerie m5 : . tew a minute or two, {queeze se juic and fe fend it igs p hot in : “mae” Bl We ae of vinegar, and the fame. ingredient | Pret deal of lemon or orange, and fend it, : a up as the others. The redfon wh Ly oe a ida the fauce } Robert thould not boil long, is, becaufe muftard in boiling grows ¥ > ath i IK eras : , #3 fos ‘ . . ay 2 r ot : - hy pad Pe em a 1 4 mr é Dug a i Oe dtm iow re ts, & z Fay a . sf , : hal +9 ees ‘ ca bie Aa, ™ ee, My : Pty rex sia nie is to fhew. the beft method. of difle@ing, preparing, and. dreffing of a turtle, % ae I have feen many a one-dreft, but I think not all as they fhould be; and as I have the honour of fending fe- veral to table myfelf, to fome of the politeft gentry in the kingdom with great applaufe, fhall give the follow- COOKERY. 2x5 ing receipt from experience rather than from the general rule of hodg- podging it together. To difle@ it. then, let its head be chopt off clofe to the fhell, fet it on that part that all the blood may run away, have plenty of water in feveral pails or ° tubs, lay your fifh upon the back or ealliopafh, cut off the under fhell or calliopee, in the firft line or partition, | from. he ite i * 4 Be . nia Fg © 1% t yet i A | C from the edge of the alerts AE sei off and imam edia 4 fe ‘routes Hd thee “i its, and. put into’ water. too, and wit h a cleaver chop out the bones from the © ~ fhoulders and: hinder parts, and. put to the reft; take out your guts and ‘ tripe clean, and the other. entrails, and lay your calliopath i in water while a you | prepare your calliopee, vi i, ae fhould be done as follows ; Cut off | all fuperfluous bits for your Teams nd ‘trim it neatly 3 cut little holes. in the thick flefh, with the point of your e knife; lay it.in a dith and foak, if oe well i in Madeira wine, and feafon wi ir a : Kian, ‘pepper. (but. not too much | + ‘little falt, plenty of fhallot and park “ley. minced and ftrewed upon it; next take the calliopath,, and. order i in the a fame : 44 “Bone | manner, fir Gating off the ‘fhell to the fereafe on the other fide of - the edge, and put a neat rim of pafte quite round, and adorn it well ; pour a little cullis round, and {queeze the juice of fome latent’ or oranges and they : are reddy for your oven: the common way is to put fome of the flefh into the calliopafh, but in my opinion it is beft to put none. The next to be made ready is your fins and head ; blanch them till you can take off the outer fkin, trim them, and put them into a ftewpan with the head, pour in fome Madeira, a ladle of broth, a pinch of Kian,.a fmall bunch of onions, herbs, and . fhallots, and ftew them tender. with a little falt, and ‘tis ready ; the two biggeft fins for one difh, and the head and two fmaleft for another; now ; | | eut & TES WNCLAT Aa Ot iii 21 SES as PANG Sythe Br) Bas Pea te ff a at . 4 me ba We haw EN ug ri] a 2 RR ae Tan hee AN é ¥ i ‘ 7 a ‘a he a os) : a a EX Gax a Z } Lng pa a: io “2 3 7 ) om cut ich fide thells in pieces, ails Nahe ch ? ay - them fo that you ‘may take the grilles. bo OF jelly part out whole ; while this is is ve) te doing | prepare the tripe or guts wih Jer fharp knife, flit them from ‘cadte: | _ vend; and care muft be taken. that. i * -- all's, wafhed and fcraped clean, cut them into pieces about two inches ie aes a ve length, and blanch them ; when your. —— | broth is made of the flefh, to the ‘4 tripe in a flewpan put as much as S, will cover it, put ina bunch of herbs, | with an onion or two, a couple of - whole fhallots, fome mace, and a little. falt ; : ftew all till pretty tender ; ;: take , \ out the herbs, €c. and put sbateas and flour to thicken it 5 provide a liaifon as for a fticafee "66 chickens, | | ik. a Bs wt set F 5 ane at your dinner-time. tof it up is with the ; juice of lemon or oranges and it is ready. Next take the jellies : ie: ; | of. | Bi ee eee ¥ pa le in ppeconcap, Lp ay ha /'manner ai as pee eee ee a ee ce... ie fins ‘and h ad, ; fquceze in fome. juice — ae Cg, ae ‘vgureen, 2 Y Bee ies alee * Me tod ge =a a Ril. ae Sater ar 4 Ces iC m is aot lef nat sor ges The Ww whole” k: matter is, to thew how it. may ‘be. | made good : thus: they cut all the. | ae Aleth from the bones i into {mall pieces, | | and to about a ‘pound of meat put : a ra quart of water, ‘and to five or fix: a quarts a a pint ‘of Madeira ; take care i that it is well fkimmed ; tie up in a bit of linen three or four onions, fome bits of carrot, a leek, fome herbs and — parfley, with two or three pinches ae ‘ Kian; and let it boil with the meat 5 oy add falt according | to your. tafte ; pe let | at fimmer an hour or a little more, Ae and. Thee feven “dithes the § a pretty - firft-courfe, the calliopafh. and callio~ pee at top and bottom, foup in. the te y middle, and the other four the com+ | Me “ x ie 1 42 z f aby ve a Md ar : ‘ NY ia SAI - * ve ot hw Ra F 2 “i bd * Te wy ote , i x fF I INV I 5. rv i #. a f ees ae e js ‘ Ne q # ” bas “t mr ae ; ¥ : ra 4 : * “, * ig ‘ pa oF vi ee a ; i a. *) Carel