0 , } f ^ s - -2-sy THE * MODERN COO K’s, AND COMPLETE HOUSEWIFE’S COMPANION. E E I N G The largeft and belt Collection of new Receipts for dreffing all Sorts of Meat, Fowl, and Fifh; and for making Ragoo’s, Fricaffees, and Paltry of all Sorts. In a Method never before Publilhed. With InltruCtions for preparing and ordering Publick Entertain¬ ments for the Tables of Princes, Ambaffadors, Noblemen, and Magiltrates : As alfo the leaft expenfive Methods of pro¬ viding for Private Families, in a very elegant Manner. Adorned with COPPER PLATES, Exhibiting the Order of placing the different Dilhes, dsV. on the Table, in the moll polite Way. To which are prefixed. Directions for a House Steward. % E --- By Mr. VINCENT LA CH APELLE. The FOURTH EDITION. - - ' “ ’ - ‘ .... . r , . - , LONDON: Printed for R. Manbv and H. S. Cox, on LttJgute-HM. • MDCCL i. nilwV . .-.Jc-i ._• ii ‘j o x ' A **' 1 z»v f > . ir . *s * r a *■ * TO THE * RIGHT HONOURABLE <•* ■ , • •■ '* A* , THE Earl of CHESTERFIELD, My Lord, T| F the highefl Relpeft and Veneration for your Lordfhip, could plead and -fi- Excufe for my Boldnefs, I might flat¬ ter mylelf with the Hopes of being pardon¬ ed. I mufl confefs, that it argues no very mean Opinion of my own Abilities, to dare raife (confidering the humble Talents I poffefs) my Ambition fo high. The Book I offer to your Lordfhip’s Patronage, is up¬ on no greater a Subject than that I profefs ; a Performance in which I have collected whatever I judged moil ufeful and mod agreeable to the Palate, and for the Ser¬ vice of a Table : Thrice happy, could this Work meet with your Lordfhip’s Appro¬ bation, favoured by which it could not fail of growing into immediate Notice. A 2 Your DEDICATION. Your Lordfhip's exalted Qualities have been the Theme of the greateft Pens, and the Admiration of the various Courts You have vilited ; for which Reafon, it would very ill become me to attempt a Panegy¬ ric ifpon them. It is, therefore, moft pro¬ per for me to revere them in Silence, and to beg Pardon for the uncommon Liberty of this Addrefs. I am, with the utmofb Deference, My Lordy Your Lordjhip’s mojl obliged mo ft devoted humble Servanty Vincent la Chapelle. PREFACE In which is included Directions for a Houfe- Steward. I N the prefent Age, as well as in thofe of a remote Antiquity, good Entertainments have been the Delight of Perfons of all Ranks and Conditions. We are daily in Search of new De¬ licacies, and endeavour to improve upon the Dreffing and Serv¬ ing up Dainties of every Kind. At this Time, a Table muft be furnifhed with the mod exquifite Difhes, and the Whole dif- pofed in fuch a Manner as may pleafe the Eye. There are Rules in all Arts; and fuch, as defire to become Mailers of them, muft conform to thofe Rules, which, however, is not alone fufficient; Experience and a continual Practice being required in order to attain Perfection. A Cook of Genius will invent new Delica¬ cies, to pleafe the Palates of thofe for whom he is to labour ; his Art, like all others, being fubjeCt to Change : For, ihould the Table of a great Man be ferved in the Tafte that prevailed twenty Years ago, it would not pleafe the Gueils, how ftricily foever he might conform to the Rules laid down at that Time. This Variation, in Cookery, is the Reafon of my publilhing the enfuing Work. The Treatife on Cookery intitled, Le Cuifmier Royal iff Bourgeois, having been written fo many Years fince, is not pro¬ per for the, prefent Practice. It is now upwards of thirty Years ilnce any new Edition of that Work has appeared ; however, it was printed under a new Title, which was an Impofition upon the Public. The Cuifmier Royal & Bourgeois was tranflated in¬ to Englijh by Perfons of my Profeilion : But thofe, who will take the Trouble to compare that Piece with mine, will find them intirely different. I may be fo bold as to afiert, that I have not borrowed a Angle Circumftance in the enfuing Treatife from any Author, the Whole being the Refult of my own PraCfice and Experience. As my Defign is not to offend any Perfon, but on¬ ly to pleafe the Public, I flatter myfelf that my Endeavours will be received with Candor. Being a Foreigner, the EngliJJ) Rea¬ der will, I hope, excufe the DefeCfs in my Style, which, how¬ ever, I believe, will be plain enough to thofe who are ever fo little converfant in Cookery. To complete the Whole, I have prefumed to add Directions for K PREFACE. for a Houfe-Steward, which, I am perfuaded, a great Number of Perfons will not think unnecefiary. Directions for a Houfe-Steward. /'"xReat Truft is repofed in a Houfe-Steward, and it requires his utmoft Attention to acquit himfelf well ; he being imme¬ diately accountable to his Matter, or the head Steward, for all Family Expences, according to the Orders they may have given him. He mutt be well acquainted with the Bufinefs of a Cook and Confectioner, before he can be duly qualified for his own and mutt know how to order, and keep a good Oeconomy throughout the whole Family. At his very firft Entrance upon Duty, he fhould draw up a ge¬ neral Account of all Things committed to his Charge by his Maf- ter, whofe Orders he is to follow in every Particular : He fhould keep a good Underftanding with the head Cook and Confectio¬ ner, by fupplying them regularly with all Neceffaries; and then give in a full Account of all, to be figned by his Matter or the Steward, which Account he mutt keep by him, ready to pro¬ duce, when called for. It is his Bufinefs to provide good Servants both for the Of¬ fices and Kitchen, and to change them, and Tradefmen alfo, whenever they are found unfit for their Bufinefs, or negligent in it: Without particular Care in this RefpeCt, he can never do Juftice to his Matter. He mutt take Care to lay in all Necefiaries In due Time, and give every Servant what he may want, without fouring him ; with this Provifo, however, that he grant nothing unreafonable, fince this would be Squandering his Matter’s Goods. He is to bargain with all Tradefmen whatever, who fupply the Family with Eatables. A House-Steward ought to be well fkilled in Wine for his Matter’s Table, and in all Sorts of Liquors ; as alfo in com¬ mon Wines, which laft he fhould buy by the Hogfhead, and let it be retailed out by the Butler, whofe Account he mutt take every Day, to prevent Confufion. He alfo mutt be knowing in Butcher’s Meat, and make an Agreement in Writing, at fo much a Pound, whether Beef, Mutton, or Veal, for the whole Year. Let him likewife take Care to fee all weighed before him, and keep a Memorandum thereof. In like Manner, let him bargain with the Poulterer to beferv- ed yearly or quarterly, at fo much a Piece, for tame, as well as for wild Fowl: He mutt duly inform himfelf of the Market Prices PREFACE. iii Prices of every Thing in its proper Seafon, for the Sake of his Mailer’s Interefl. He muft take the fame Method with the Cheefemoneer, in order to be the better fupplied with larding Bacon, with Weft- phalia Hams, and thofe of Bayonne , &c. with Hog’s-lard, Saufages, Chitterlings, Neats Tongues, and whatever is requi- fite for Side-difhes. He muft be a good Judge of Fifh of all Kinds, both of fait and frefh Water, and of all Sorts of Fruit and Herbs: All which Particulars neceffarily imply a previous Knowledge of Cookery and ConfeClionary. It is likewife his Bufinefs to agree with the Grocer, Chand¬ ler, and Oilman, for Sugar, Spices, Candles, Links, Oyl, &c. as alfo to provide Salt, Pepper, Cloves, Nutmegs, &c. All Kinds of l lowers, and Cheefe ; in a Word, every Thing wanting in the Kitchen and Offices. All the Kitchen Furniture fall likewife under his Care, which he muft fee mended or fupplied, when neceffary, both in the Kitchen and Offices. Moreover, a Steward of the Houftiold muft be able to form the Plan of an Entertainment, to draw up a Bill of Fare, and to order the Courfes for every different Table, according to his hdafter’s Will and Pleafure: He fhould know what is moft liked of all Sorts of Entries, Soups, Roaft Difhes, and Side ones, otherwife it will be impoffible for him to make a Bill of Fare, as it ought to be. So that, here again, fome Skill in the Cook and Confe&ioner’s Arts is requifite, unlefs the Steward will be tifways afking them, what he muft do. When any great Enter¬ tainment is to be made, it is the Steward’s Bufinefs to take his Precautions accordingly, inquiring of the Butcher, Poulterer, &c. what they have by them, in order that he may provide the very beft of every Thing. He likewife may order the Officers of the Kitchen, and confer with them about the Neceffaries for the Entertainment ; doing the fame with the Confectioner, as to Fruit, ftewed Fruits, Sweet-meats, &c. fpecifying the Num¬ ber of Plates to be ferved of every Kind, The Steward muft form a Plan of the whole Service beforehand, ranging every Thing in its proper Place, obferving well the different Sizes of the Difhes, and what every one is to contain. He ought to be well provided with Plate , and muft form his Plan, and make a Draught of all as regular and beautiful as poffible. In cafe he want Hands, his own Difcretion will tell him that he muft con- fult the head Officers at Home, whom to employ from Abroad ; to the End that every I hing may be done in good Order, and nothing loft out of the Kitchen or Offices. He IV PREFACE . He mufl never fail to cover the Table in good Time, and have every Thing in Readinefs, well ranged on the Beaufet; and alfo take Care that the Waiters be well inftrutfted in their Du¬ ty, in order to prevent Confufion. When a Courfe is ferved up, the Steward (hould wait a lit¬ tle to hear the Opinion of the Company; If any Thing is found Fault with, he muft inform the Cook civilly of it, that he may know how to mend it, another Time; and alfo tell him, what pleafed the Guefts, in order that he may continue in the fame Method. After this, he muft immediately prepare the other Courfe, and then order the Waiters to clear the Table ; giving a Caft of his Eye over the whole Courfe, in order to range the Difties, whether great, fmall, or middling Ones, every one in its pro¬ per Place; for nothing is more (hocking than Hafte and Con¬ fufion in ferving up : This being no ways honourable either for the Gentleman or his Servants. . When the laft Courfe is ferved, he muft go to the Confec¬ tioner’s Office, and there range the Defert in the fame Manner (as near as he can,) in which it is to be ferved up, in order that he may know where to place his Fruit, and where his ftewed Fruits, Uc. He then muft fee if the Table be completely cleared ; tak¬ ing off the upper Table-Cloth, and the Leather which lay be¬ tween it and the nether one, on which laft the Defert is to be ferved. When every Thing is placed as it ought to be, he (hould wait a little to hear the Opinion which the Company have of the Fruit, and then go to the Kitchen to fee what may. be left : If he finds any Thing that will ferve another Time, he muft order the Cook to lock it up, and give the reft to the Tables of the Officers and Servants. When an Entertainment is to be made, he muft number up the Guelts beforehand, in order to lay out the Table in a pro¬ per Manner ; and order the Dilhes fo, that no two of the fame Sort may be near one another ; for, befides that this has an ill Grace, it might confine fome of the Company to what they do not like. The Make or Shape of the Table ought likewife to be con- fidered, in order for ranging of the Plates and Difhes in fuch a Manner, that every Perfon may come at what he likes ; and that the Waiters may not be forced to diflurb the Company, in ferving or taking away ; a Circumftance that is (hocking, and yet this happens but too often, for Want of taking proper Care beforehand. CON- \p THE CONTENTS 9 CHAP. I. T O make Broth, called Mito- nage, a Soaking-broth Pag. i 'To make a French Olio ibid. A Spanilh Olio 2 Another Spanifh Olio ibid. A Shin of Beef Pottage 3 A Cow-heel Pottage ib. Pottage of Chervil, the Dutch Way ib. •- Health with Pearl-bar¬ ley, the Dutch Way 4 *—-- Rice, the Polifh Way, called Rouffolle ibid. To make a Rice Olio with Cullis of Craw-fiflo ib. A Rice-olio with Cullis, the Queen’/ Way ib. Pottage, made the Galbeure or Beur- noife Way ib. To make Chervil-pottage, the Dutch Way, ufually eat in the Months of March and April 5 A Pottage of glazed Scotch Collops ib. — ■ -- Cardoons larded and glazed 6 To make Pottage of a Fowl ib. A Pottage of Quails, and of other Kinds of wild Fowls ib. A Pottage of Pigeons, the St. Cloud Way, with Veal-gravy 7 Another Pottage of Pigeons, the St . Cloud W 1 ay, with a white Cul¬ lis ib. A Pottage, the Jacobine Way ib. ■-, the Houzarde Way 8 *r - of Cbefnuts ib. *7 — — —* °f forced Soles ib. Peafe-pottage, the Citizens Way 9 Another Sort of Peafe-Pottage ib. To make a Pottage of Ducks and Turneps 1 o — - of Partridges with Cabbage ib. ————- of Par!r Ages, the Queen’/ Way 1 1 Another white Pottage, the Queen’/ Way ib. A Pottage of forced Quails and Par¬ tridges 12 - of Wood-pigeons, by Way of an Olio ib. An Italian Pottage ib. A Pottage of green Geefeforced 1 3 -- of Teals, or ether Birds , with Mujhrooms ib. — - of Spanifh Cardoons ib. ■ - of young green Peafe 14 Crufls with green Peafe-foup ib. ■ - with Cullis of Lentils ib. A Pottage of Crujis with Purflane- ftalks ib. --- Cullis of Lentils 15 — ■ ■— of Roots ib. • of Partridges with Len- ib. - of forced Tortcifes ib. -- of GocJ'e-gibUts 1 6 - of a Lamds Head ib. --— without Water ib. - of Sante, or Health , with a Fowl upon it ib. -_— of Health with Onions 17 «* A Pot' tils X The CONTENT S. A Pottage of forced Chickens with forced Cucumbers 17 To make a Pottage of Chickens with Onions, the Court Way 18 • -— with Rice and Craw-fjh 19 A Pottage of Chickens with Rice ib. • - of white Proferolles, or fmall forced Loaves 20 ■ ■■ — - of fmall forced Loaves with Craw fifth ib. » of Quails, Partridges, or Pigeons in fmall forced Loaves ib. Another Pottage of fmall forced Loaves 2 1 A Pottage of forced Pigeons with brown Onions ib. • - of Parmefan Cheefe 22 • - of Partridges ib. • - of a Pur key with En¬ dive ib. A Pottage of a Capon forced with Gyflers 23 Crufts with Cullis of forced Craw- fijh 24 Partridges ib. ib. ib. 2 5 the ib. ib. Mujhrooms Truffles Morclls Afparagus-tops Parmefan Cheefe, Piedmont Way Bain-Marie, or Mary 's Bath A Broth to be taken in the Morn¬ ing for Breakfaft ib. A Broth for Confuming 26 Vsal Water ib. Chicken Water ib. Capon Water * ib. A Broth, the Auvergne Way ib. A Pottage, the Citizens Way 27 Advertifement ib. A Sort of Pottage which the Poor may make, inftead of Meat-broth c- ib- 1 0 make a Pottage for one or two . Per fans 28 Po snake Pottage enough for fifty Poor for a little Money ib. Phe Diftribution of the Broth 29 Another Sort of Broth for the Poor, when fick, or healthy ib. Lent Broth ib. A Broth for Children ib. ——, au Bain-Marie 30 Panada's for Children ib. A Panada for thofe who are either recovering their Health, or have loft their Appetite ib. A Panada with Oatmeal ib. A cooling and medicinal Broth ib. - Broth with Vtal 31 Chicken Water ib. Pedoral Chi cken Broth 3 2 Cooling Broths with a Calf's Liver ib. A moiftening and cooling Broth with Herbs ib. Broth of Craw-fjh to fweeten the Blood ib. Viper-broth to purify the Blood 33 Red Broth very proper in Diftempers, where opening Remedies are pre- feribed, as in the Obftrudions of the Reins and Bladder,according to thePrefcriptions of Phyficians ib. A Broth with a Calf's Pluck, a- gainft Pains in the Breajl or Lung* ib. A Broth for an obftinate Head-ach 34 A bitter Broth againft Diftempers in the Stomach and Vomiting ib. Another Sort of Broth, with a Calf's Pluck, againft Pains in the Breaft or the Lungs ib. Chicken Broth againft Pains in the Breaft or Lungs ib. Broths with Snails and Frogs, a- gainft a dry Cough 35 A Broth againft Obftrudions in the Mefentery, Liver, and Spleen ib. A Broth againft Papours ib. A natural Broth of Craw-fifh to purify the Blood ib. Creffles-broth ib. Chervil-broth 36 Another Sort of Chervil-broth ib. A Broth The CONTENTS. xi A "Broth of wild Endive 36 A Scorionera Broth ib. Turnep broth againjl a Cold ib. A f lengthening Broth, to warm, the Blood of elderly and weak People ib. The Way of making Broth-cakes , which may be conveniently car¬ ried Abroad', and preferved above a Year 3 7 The Manner of making a little Quan¬ tity of Broth in Cakes 3 3 CHAP. II. Of Gravy, Cullis, Sauce, and Salpicon. The Manner of making Gravy Veal-gravy The mofi ufual Cullis Cullis, another Way Cullis, another Way Another Way of making Cullis Cullis of Ham Another Cullis of Ham Cullis, the Italian Way - of Craw-fijh 39 ib. ib. 40 ib. 4 1 ib. ib. 42 ib. another Way ib. Another Craw-fjh Cullis, half brown, for Soups 43 White Cullis, the Queen ’s Way ib. Green Cullis with green Peafe ib. -- for Soups 44 Cullis of green Peafe ib. ■ - Partridge ib. ■ -- Lentils ib. Sauce, the Roman Way 4; - . Italian Way ib. Another Sauce, the Italian Way ib. Sauce in Ragout ib. -, another Way 46 *-, another Way ib. -, another Way ib. Sauce in Ragout, the Citizens Way ib. A fweet Sauce 46 A Sauce with Fennel and Goofeber- ries ib. Minced Sauce Salpicon Hot Sauce in Remoulade Another Way A thick Sauce with Pepper Caper fauce Sauce with Truffles Onion-fauce Green Onion-fauce Verjuice-fauce Other Verjuice-fauce Sauce with frejh Mufhrooms •—— for a poor Man -- cixjlth Oil with Pepper Robert -fauce Ham-fauce Green-fauce Sauce for Ducks Snipes 47 ib. ib. 'ib. ib. 48 ib. ib. ib. ib. ib. ib. ib. ib. £ ib. ib. ib. ib. -- with Mutton-gravy and Sha- lots ib. Anchovy-fauce ib. A Carp-fauce ib. CHAP. III. Of Entries of Terrines on Fifh or Flefh Days. "A Terrine with a Ragout 50 A Terrine of Mutton Rumps with •- of Rumps of Mutton with Bacon and Cabbage 51 Chefnuts 51 -- - 1 ■ - ■« with Cucum- •“—-— of Mutton Rumps with bers Turneps ib. a Z The CONTENTS: 'xu A Terr ini of Grifles of Vcal with green Feaft , the Citizens Way 5 2 . -- Veal - griflcs, with green Pcafefoup, Afparagus, and Hearts of Lettuces ib. -- Mutton Fillets with Cucumbers ib. «- Fillets of Beef with a minced Sauce 93 Hotch-potch ib. A Terrine of Chickens with Cucum¬ bers ib. --, the Bavarian Way 54 -- of Pinions with Mttjh- rooms ib. ---— cf Pigeons with Craw- ffh ib. A Ferrine of Partridges with Cnt- lis of Lentils 5 5 • - Woodcocks ib. ■ -- Hares and Leverets ib. - young Rabbits 56 - Salmon in Lent ib. - with Gravy ib. - Pikes and Eels in Lent ib. ■ - Soles 57 —- Fillets of Soles with Gravy ib. • - Barnacles and Sea- ducks in Lent ib. CHAP. IV. Of Courfes with Pigs, wild Boars, and Venifon. A Pig, the Seamen's Way 58 To make a Pig tafle like a young 59 60 ib. ib. ib. — with its Pctty-tocs roafed wild Boar ib. Venifon drejfed .the,. German Way 99 Another Way A Hanch of Venifon ib.--- in Ragout A Leg of a wild Boar ib. Vcr.ifcn cut into Pieces CHAP. V Of Turkies. Young Turkies fluffed with Craw- fijh 60 Another Way of drefflng a young Turkey with Craw fljb 61 A young Turkey with Oyflers ib. • --- and Crave fljh Cullis ib. • ----—--•---, after the Dutch Fafbion ib. Another Way of dnJflngyoung Tur¬ tles t 62 -- Manner of young Turkies with Offers, the Dutch Way ib. A Couffe of young Turkies glassed ib. To fbafld Turkey with Achia, with a. Ragout ib. A young Turkey roafed with Man¬ go ts 63 Young Turkies roafed with Shalots ib. - in Buffins ib. Wings of young Turkies ib. A young roafed Turkey accompanied 64 '■- Turkey roafed with Truf¬ fles ib. Young Turkics roafed with Mujh- rooms ib. - Effenct of Ham 69 ---... forced Cucumbers ib. Young Cucumbers The CONTENT S: 'OTounor Turkics roafted, the Italian Way 65 Other young Turkics, after the Ita¬ lian Way 66 YoungTurkies, or Capons, in Galan¬ tines ib. *■-- roafted with Pajfcpi- erre ib. » ■ " ■ — roajled with Onions 67 in Scotch Collops ib. —- - -— in the Shape of a Foot-ball ib. -- called en Vallon, in a Vale ib. - in Grenadins 68 A young Turkey with Ham ib. --- —in the Shape of a Hedge-hog ib. Young Turkics with Chef nuts and Saufages 69 Roajled young Turkics with Spanifh Cardoons ib. Young Turkics with Cream ib. A young Turkey roafted with Cream 70 ---- with Carp-fauce ib. Young Turlies with a Pike-fauce ib. A young Turkey in a Braife ib. ---- with large Onions 71 1 outig Turkies in a Caul ib. -- with Saffron, after the Polifh Way ib. -- and Capons, the Citi¬ zens Way ib. A young Turkey with Eels 7 2 C H A. P. VI. Of Courfes of Thruflies, Lapwings, Teals, and Turtle- Doves. How to drefsyoung Partridges with Melons 73 A Fricaffee of Thrujhes, the Mofco- vite Way ib. - with Cham¬ paign ib. Thrujhes with Juniper-berries 74 ■ - drejfed, after the Country Fajhion ib. Lapwings, the Mofcovite W*y ib. - with Champaign ib. ■ - drejfed, after the Country Fajhion 7- Teals with Olives ib. Teals with Shalots 75 ■- the Juice of Orange ib. •-- Truffles ib. - - Oyftcrs 76 Another Way to drefs Teals with Oyftcrs ib. Teals with Spanifh Cardoons ib. - dreffedin a Braife ib. Turtle-doves, the Huxelles Way ib. Doves with Champaign 7 7 Turtle-doves, the Italian Way ib. - Jlicking to the Dijh ib. - with Fennel 7 8 - with Bay-leaves ib. CHAP. VII. Of Woodcocks, Snipes, Geefe, and Larks. Woodcocks wit It Olives 79 Other Woodcocks with Oyftcrs ib. How to make green Geefe with green Peafe ib. a 3 How Woodcocks with Wine, a firft Courfe 1 78 Salmi of Wlodcocks with Wine ib. £tripes its Surtout 70 «/ The CONTENTS; xiv How to make green Geefe with Chef- nuts and Saufages 80 A flrft Courfe of a Goofe, the Ga.f- coigne Way ib. A Courfe of Legs of Geefe 81 Another Way ib. Another Way u Larks in Ragout ib. - in Paper-cafes ib. • - with Sage ib. — flicking to the Difh , coloured with Parmefan Cheefe 8 2 C H A : Of firft Courfes Young Partridges, the St. Cloud Way, when they are in Seafon 8 2 -- - cut into Bits, and drefjed with good Butter 83 •—-- with a Spanifh Sauce ib, -- ■ ■■ with Olives ib. Roafled young Partridges with Oy- flers 84 ■ - . ..— with Oy- fters, after the Dutch Pafhion ib. Young Partridges with Oyflers , af¬ ter the Italian Fafhion, with a white Sauce ib. •-- with Oyflers, the I talian Way 85 — -— -- with Mangoes ib, ... with green‘Truffles ib. — ■ -— with Truffles, af¬ ter the Italian Fajhion 86 — -, after the Mofco- vite Fafhion ib. Partridges in a Baking-fan ib. VIII. with Partridges. Partridges with Cabbage 87 - with Beef ib. Young Partridges, the Queen’.? Way ib. . . .... — -— with Achia ib. • - with fweet Herbs 88 -- with Craw-fljhib. ■■■■■•- drefjed like larded Co llofs 89 ■- in the Shape of Granadoes ib. --, after the Spanifh Fafhion ib, • - , after the Polifh Fafhion 90 --, after the Polifh Fafhion, called Bigoche, which in French is Gallimafree, and in Englifh, a Hafh ib. A Hafh of Partridges ib. A Biron of young Partridges 91 Young Partridges with Carps ib. CHAP. IX. Receipts how to make Granades of Veal, Cucumbers, Colliflowers, Craw-filh, Grenadins of Princefles, and Love-Apples. A Granade of Veal 91 A Granade of Cucumbers 9 2 A Granade of Colliflowers ib. A Granade of E els 93 A Granade of Craw-fifh 93 Grenadins are a fmall Sort of Gra¬ nados ib. Other fmall Grenadins 94 Entries The C O N T E N T S. xv Entries of Princejfes 94 Another Way of snaking Love-Ap- Another Way to make Princejfes pics 96 ib. Another Way of Love-Apples in Hovj to make Love-Apples 95 Lent. ib. ' CHAP. X. Receipts how to drefs Mutton different Ways. A hind Saddle of Mutton 97 A hind Saddle of Mutton, the St. Menhoult Way ib. A hind Saddle of Mutton in Surtout ib. A Leg of Mutton flatted 98 -- in a Braife ib. -- glazed and larded » . with Saufages ib. ■ — ■■ , the Citizens Way 99 Shoulders of Mutton rolled ib. A Shoulder of Mutton with a Ra¬ gout ofTumeps ib. •-- in the Form of a Bee-hive ib. —— -—- in Epigram joo Carbonade s of Mutton glazed 1OO Mutton Collops ib. A Neck of Mutton larded with Parfley ib. A Leg of Mutton larded in a Braife, with a Ragout of Chef nuts ib. A Leg of Mutton in Epigram ib. A Neck of Mutton larded and glazed 101 Sheep Rumps with Rice ib. — — with Parmcfan Cheefe ib. ■ — with Parmefan Cheefe, another Way ib. •-—— the St. Menough. Way 102 ■i ■■ ■ ■ - fried with Force-meat round ib. CHAP. XL Of Braifes and Force-meat. A Braife for all Sorts of Butchers A Hajhfor all Sorts of '[mall Loaves Meat 102 102 A white Braife ib. Force-meat for a Poupeton 105 Mince-meat made with Fijh ib. Force-meat with Cream ib. Force-meat for all Sorts of Fowls ib. CHAP. XII. Of Entries of Pigeons. 1 'An Entry of glazed Pigeons 104 -- of young Pigeons in a Stew- pan ib. Another Entry of Pigeons in a Stew- pan ib. An Entry of Pigeons flicking to the Dijh *05 Another Entry of Pigeons flicking to the Dijh ib. An Entry of Pigeons, the Italian Way . i’ ' ib« a 4 M *vi The CON / An Entry of Pigeons, the Italian Way, in another Manner i06 Another Entry of Pigeons, Italian Way, in another Manner ib. An Entry of Pigeons in Surprize, in Lettuce ib. An Entry of young fqua' Pigeons in Surprize, in lar e Onions 107 An Entry of Pigeons in Surprize, in Cucumbers ib. *—---- »in Eurneps ib. An Entry of jlewed Pigeons 108 Another Entry of flensued Pigeons wAth Oil ib. Another Entry of fewed Pigeons with a brown Sauce made with Oil, the Provenfal Wcy ib. An Entry of Pigeons in Surprize 109 ■- in the Form of a Spider, ib. ______-- in Fancy ib. Other Pigeons in Fancy, which are ordered almofl the fame Way as thofe above I IO Stewed Pigeons with green Peafe and a brown Sauce ib. Another Entry of Pigeons with Tops of Afparagus dreffed like green Peafe ib. --- in Scotch Collops, with Afparagus-tops ib. An Entry of Pigeons, Sun-fajhion 1 1 I Another Way of drej/tng Pigeons, Sun-fajhion ib. An Entry of Pigeons with Bafel 11 z .. —- in Fritters ib. TENTS. A Marinade of Pigeons 11 3 An Entry of Pistons, the Regent'; Way ib. Other Pigeons with Artichokes 11 3 Forced Pigeons for Entry ib. Pigeons with 1 ortoifes ib. Another Way of drcjfing Pigeons with 7 ortoifes, according to the old FifAon .114 Pigeons, the St. Menhoult Way it; Pigeons with Ham ib. Pigtons in Surtout ib: • ---, another Way 116 —-- in Slices of Bacon ib. ■- in a Braife ib. A Fricaf ee of P.geons in Blood 117 Pigeons in Scollop Jhells ib. -, in the Form of a Frog ib. Small young Pigeons with Slices of Soles ib. Pigeons with Craw-ffh 1 1 8 Another Wcy of drrffing Pigeons with Craw-ffh, a white Sauce ib. Another Way of dr effing Pigeons with Craw-ffh ib. Another Way of drcjfing Pigeons with Crawo-fjh 1 J 9 An Entry of Pigeons, in the Form of the Moon ib, Pigeons with Fennel 1 zo Another Entry of Pigeons with Oy- fers ib, • -.— with Oy- flers, a white Sauce ib. Wiod-pigeons with Eortofes ib. -- qjuith Fennel IZI C H A P. XIII. Of ftrft Courfes of Loaves and Poupetons. A Loaf, the Royal Way 12 2 - - — of Veal ib. - called en Cotes de Melon, in Slices of Melon, for a frfl Courfe 123 A Loaf of marbled Carp, for a frft Courfe 1 £3 -- with Soles 124 - with Smelts ib. Loaves with Partridges ib. How xvu The CONTENT S. How to make Poupiettcs 125 Poupetons and Quails 1 27 Other Poupiettes, the Italian Way ■- with Fifh ib. ib. A Sort of Dijh called a fin all Button Poupetons e with Gravy ib. 1 23 •-- with Blood 1 26 CHAP. XIV. Of Entries t Fowls forced with Craw-fjh 1 2 8 - with Craw-fjh, another Way ib. —-— withOyfcrs 129 .- with Oyfers and Cullis of Craw-fjh ib. ■- with Oyfers, the Butch Way ib. /j Inother Entry of Chickens or Fowls ib. Chickens with Oyfers, the Flemilh Way 130 Fowls, the Montmorency Way ib. A roafed Fowl with Achia ib. A Fowl with Mangoes roafed ib. Roafed Fowls with Anchovies I 3 I A roofed Fowl with Shalots ib. Fowls in Bujkins ib. An Entry of Fowls Wings ib. FovAs, ihe Tartarian Way 132 A roafed Fowl accompan:ed ib. A Fowl, Jamaica Way ib. Roofed Fowls with 'Truffles 1 3 3 Fowls with Mufhrooms ib. Roafed Fowls with fweet Herts ib. Fowls withforced Cucumbers roaf¬ ed ib. Roafed Fowls, the Italian Way 134 Another Entry of Fowls, the Itali¬ an Way i'o. Other Fowls, the Italian Way ib. A. Fowl, or Capon, in a Galan¬ tine 1 3 5 Fowls with Poffepierre ib. Fowls with Chrijimarine 136 Roafed Fowls with fweet llerhs and Onions ib. of Pullets. Roafed Fowls with Garlic 136 Fowls in Scotch Ccllops ib. Fowls in a Well, with Mufhrooms • 37 Fowls with Force meat ib. A Fowl in a Vale ib. Fowls in Grenadins 138 —.— marbled ib. - with Ham ib. A Fowl in the Form of an Hedge¬ hog 139 • - in the forefaid Form, ano¬ ther Way ib. • - in Fillets, with Pifachocs * ib. A roafed Fowl with Chcfnuts 140 Roafed Fowls with Spanifh Car- doons ib. Fowls in Fillets ib. A roaf ed Fowl with green Walnuts ib. Chamfered Fowls 141 A Fowl with Cream ib. A roafed Fowl with Cream ib. A Fowl v.ith a Sauce made of Carps 142 —-- with a Sauce made of Pikes ib. • - in a Braife ib. - with large Onions 143 Fowls with Calves Caul ib. A FovJf, the Englifh Way ib. - in Hath 144 A Hafh of Fowls, the Englifh Way ib. A Fowl xvm The CONTENTS. A Fowl 'with Saffron, the Polifh A Fowl with Eels T45 Way 144 A roafted Fowl, the Cardinal Way *-, Chicken, or Capon, the Ci- 146 tizens Way 145 CHAP. XV. Of Brufolles and Scotch Collops. Brufolles, the Italian Way 146 Other Brufolles with a white Sauce 147 Brufolles made with young Rablits lb. Other Brufolles 147 Scotch Collops with Mutton 148 ——— -- made with Veal ib. CHAP. XVI. Of white Puddings, black Puddings, and Chitterlings. White Buddings 148 Black Puddings 145 Other Sorts of Puddings ib. She fir ft Sort ib. The fecond Sort ib. Hog's Chitterlings ib. Calf's Chitterlings 1^0 C H A Calf's Chitterlings, another Way ib. Another Sort of Calf's Chitterlings ib. A third Sort of Calf s Chitterlings 15 1 Other Sorts of Chitterlings and Cer- •velas, tnadc of Fifh ib. ’. XVII. Of roafted Meat. Green Geefe Squabs in Ortolan Ortolans Fifh I ? 2 ib. 1 ?3 ib. Howto make Paftefor afhort Cruft, ufedfor all Sorts of Meat-pyes ib. How to snake a fhort Cruft, without any Regard to the Quality of the Meat ib. A Puff pafte for all Sorts of Tarts, made with Sweet meats and Cream ib. A P iff-paft e for Tarts, or Pyes, with Fruit, ft rtf erases, and other Sweet¬ meats 154 A Tart with a Marmalade of Ap¬ ples 154 A Bon-Chretien Pear-pye, called a la Bonne Femme, the good Wo¬ man’/ Way ib. Another Pye, with Bon-Chretien Pears 155 Another Pye, with Bon-Chretiens, or other Pears ib. A Peach-tart ib. Another Peach-tart ib. Another Sort of Peach-tart 1^6 A Cream-tart ib. A Cream-cuftard with a Veal Kid¬ ney ib. A Mar- XIX The CONTENT S. A Marrow-pye 156 An Almondpye 1^7 A Spinage pye ib. A Pifacho tart ib. Another Pijlacho-tart ib. ‘To make a Sort of Cakes, called in French, Gateaux de Nioffee, Ni- offee Cakes ib. A Chocolate-tart 158 A Cinnamon-tart ib. A Tart in Bufquercs, Slips of Pafle ib. A Tart en Colonade, in the Form of a round Pillar 159 Tuff-cakes ib. A Cake of MilleFeuilles, athoufand Leaves ib. A Cake with Bacon 160 A Cake, called Puis d’Amour, the Well of Love ib. Small Cakes of Puis d’ Amour, the Wdl of Love 161 A Cake rolled up in the Form of a Snail ib. A Cake, called Feuillantine, made of Puff-pafe ib. An Almond-cake ib. A Sort of Cake called. Bonnet de Turquie, a Turk\r Cap 162 A Crackling Cake in the Shape of a Crown ib. A Crackling and Glazed Cake, in French, Croquante Vitree ib. A Cake, called, Croquante de Feuilletage, a Crackling Cake made of Puff-pafe 163 A Savoy Cake ib. Another Savoy Cake ib. A Poupelain, a Sort of foft Cake ib. A Sfuail-pye 1 64 A Pye, with a Sort of Stuffing, cal¬ led Godiveau, made of Mince¬ meat 164 A Woodcock-pye ib. A Partridge-pye 165 A Lark-pye ib. A Rabbit-pye 166 A Pye with Slices of Hares or Le¬ verets ib. A Squab-pye ib. A f hie ken pye ib. A Sweet-bread-pye ib. A Pye with Slices of Veal 167 - Sheeps-tongues ib. - »Neats tongues ib. - Chickens, another Meat , in a Difh ib. Pye a l’Efeuille ib. Puff-pafe with Beeffewet 168 Puff-pafe with Oil ib. Another Sort of Puff-pafe with Oil ib. Pye with Oil, the Provenfal Way ib. A Carp-pye 169 A Pike pye ib. A Tench-pye ib. An Eel-pye ib. A Trout-pye ib. A Salmon-pye ib. A Sturgeon-pye 170 A Pye with Barbies, or other Fiff ib. A Smelt-pye ib, A Pearch-pye ib. A Pye with minced Carps 171 A frefh Cod-pye ib. A Pye of fait Cod ib. A Pye with foft Roes of Carps ib. An Oyfer-pye 172 Another Oyfer-pye, the Dutch Way ib, A M'fcle-pye ib. An Egg-pye ib. CHAP. The CONTENT S. yx CHAP. XVIII. OfPyes, either hot or cold, with Fifti, Fowls, Butchers Meat, and Venifon Pally. Hot Fish Pyes. A Carp-pye A Pike-pit A hot Eel-pye .- Penck pye - -- Lamprey-pye .- Eel pout -pye .- Trout-pye - Roach-pye 172 A Pye with a Jowl of Salmon 1 74 173 A hot Pye with the Jowl of a Sal¬ ih. mon for Flejh Days 17 5 ib.- Sturgeon-pye ib. 1 74 - Turhot-pye ib. ib. ,-- Eel-pout-pye ib. ib. - Sole-pye ib. ib. -- Sea-duck-pye 176 Fish Pyes to be ferved up cold. A Salmon-pye Ilf A cold Sturgeon pye ib. -. Py e with Salmon-trout ib. -- Carp pye ib. - Eel-pye 177 -- Pike-pye ib. .—.— Pye made with federal Sorts of Fifh, with a Fillet round it ib. A Venifon pafy ib. A cold Hare or Rabbit pye, boned or unioned 17 7 A cold Pye made, with Hares or Ra ! hits, and a Fillet of Beef, with a Fillet round it- ib. - of Partridges, either young or old 178 -- with red Partridges ib. ■- Partridge-pye ib. A IVoodcock-pyefer-ved up cold ib. A cold Pye with Plovers and Lap¬ wings ib. Cold Pyes with Butchers Meat and Fowls. A cold Ham-pye 173 of Mutton *79 ___ dreffed in a Di/h A cold Pye, either with fat Pullets, 179 Chickens, or Pigeons ib. __ Pye, either with a Fillet of - with young Turkics 180 Veal, a Fillet of Beef or a Leg £ CHAPj The CONTENTS. xxi CHAP. XIX. Of hoc Pyes, made with the Whites ol Fowls. A Pye, the Royal Way 180 - with a Buttock of Beef ib. A roafted Pye 181 The Manner of making Pafie for all Sorts of Venifon-Pafties, and for Pyes made with the Whites of Fowls, or Butchers Meat ib. A hot Pye with young Partridges ib. --- with Wlodcocks 182 . - - — with Plovers ib. . with young Rabbits ib. -- with P he afants ib. A Pye with Fillets of Leverets, or Hares, with Blood ib. A Duck Pye with Savoys, Cab¬ bages, Sec. ib. A Pye, the Italian Way 183 A Mafcaronis - Pye, the Italian Way ib. ____ in Lent 184 A thin Pafe ufed in Summer ib. A hot Goofe-Pye ib. ■- Chicken-Pye ib. A Pullet Pye with Oyfters ib. A hot Pye with Squabs or young Pi¬ geons 185 A Pigeon-Pye with Lettuces ib. . ■ — with Cream ib. A Pye made with Oyflers, the Ger¬ man Way ib. A Pye with Slices of Beef and Veal, and Blood ib. A Hajh-Pye ib. A hot Pye made with a Sort of tiajh, called Godiveau ib. A Chicken-Pye with Italian Maf¬ caronis 186 A hot Pye with Dog’s Weed ib. .- with afthort Cruft ib. •- in a Stew-pan 187 ~~—-— with Ham ib. t of forded Scotch Collops ib. A hot Pye of Sheeps Tongues 187 A Difh of Baraquilles l 88 A large Baraquille ib. A Pye , the Bavarian Way ib. Petty-pattees, the Neapolitan Way 189 -- with Gravy ib. Other Petty-pattees with a white Cullis 1QO Another Sort of Petty-pattees ib. A Canelon ib. A Pudding with Cod or Stock-fifth , /^eMuicovite Way 191 Alkmaarfe Grutte, a Dutch Diftb ib. Chickens, fluffed with Craw-fifth^ and roafted ib. --• with Craw-ffth, another Way ib. , - — Oyfters 192 • - Oyfters and Craw- fifth Cullis ib. .- •, the Dutch Way ib. Another Courfe of Chickens ib. Chickens with Oyfters, the Flemilh Way 193 -/^Montmorency Way ib. -- with Achia roafted ib. - Maingots roafted ib. . - ■ . with Anchovies roafted 194 —— with S ha lots roafted ib. . with young Onions ib. - in Buftkins ib. A Courfe of Wings of Chickens 195 Chickens, the Tartarian Way ib. • - accompanied voith a Ra¬ gout ib. --, the Jamaica Way ib. -- with Truffles roafted 196 - with Miifthrooms andfweet Herbs roafted ib. Chickens t xxii The CONTENTS. Chickens with fweet Herbs roafied 196 __ with Force-meat and Cu¬ cumbers roajied ib. „—-, the Italian Way, roajied 197 Another Courfe of Chickens, the Italian Way, roajied ib. Chickens, another Italian Wy 198 - in Galantine ib. --- with Paffepierre ib. - with Chrifimarine 199 . with Jweet Herbs and O- nions roafied ib. -- roafied with Garlic ib. .-- in Scotch Collops ib. .-- with Mujhrooms hollow ib. A Fowl in the Shape of a Foot-ball 200 - in a Vale ib. Chickens in Grenadine ib. . . 1 marbled 201 --—■ with Ham ib. A Chicken, the Hedge-hog Way 202 Fhe fame, another Way ib. Chickens in Slices with Pifiachoes ib. . roafied with Chefnuts ib. . ■ roafied with Cardoons 203 -- in Slices ib. . roafied with Kernels ib. .. . en Canellon ib. Chickens with Cream 204 - roafied with Cream ib. - with Carp-fauce ib. - with Pike fauce 205 - in n Braife ib. • - with large Onions ib. — - —■ in a Caul 206 - hajhed ib.' - with Saffron, the Polifh Way ib. -, the Citizens Way 207 - with Eels ib. — --, the Cardinal Way, roafied 208 - marinated . ib.- - on Skewers glazed ib. • - fricaffeed with Cham¬ paign 209 ■ -— fricaffeed, the Country¬ men’.; Way ib. - on Skewers ib. — - fricaffeed ib. -- with \Truffles, the Italian Way 210 Delicate Chickens ib. Chickens on Cinders 21l • the Barbary Way ib. - with Peafe ib. • -, the Schomberg Way 212 • - in Bottles ib. ■ in Epigram 213 - - — in a Pan ib. CHAP. XX. Of Courfes with Quarters of Lamb. A fore Quarter of a Lamb in a Caul 214 *Ihe two hind Quarters of Lamb with fweet Herbs ib. Lambs Plucks, the Italian Way 215 A white Fricaffee of a fore Quar¬ ter of Lamb * 215 A fore Quarter of Lamb in Scotch Collops ib. A hind Quarter of Lamb in the Form of a Saufage 216 CHAP, The CONTENT Si xxiii CHAP. XXI. Of Pheafants. Pheafants with a Sauce, the Spa- Pheafants with Truffles, the Italian nifh Way 216 Way 21S - - with Olives ib. —- ■ fiewed in a Braife ib. Roajled Pheafants with Oyfters 217- with Cabbage 219 Pheafants with Oyfters, the Italian — with Achia ib. Way, with a white Sauce ib. --. with Craw-fifh ib. with green Truffles 218 CHAP. XXII. Of Heads, Plucks, and Giblets. An Entry of Turkey-wings 2 20 Other Turkey-wings dreffled with a white Sauce 221 Another Entry of Turkey-wings with fine Herbs ib. Another Entry of Turkey-wings in Salpicon glassed ib. An Entry of Sheeps Tongues 222 Sheeps Tongues, the St. Geran Way ib. - — ,- larded ib. •-, the German Way ib. Other Sheeps Tongues in Ragout 223 Sheeps Tongues in Papers ib. -- broiled ib. - - Trotters in white Fricafflee ib. Other Sheeps Trotters in Surtout ib. An Entry of Sheeps Trotters forced 224 Another Way of dr effing Sheeps Trotters forced ib. A Calf's Liver roafied ib. Another Calf's Liver in a Braife ib. !“ —— — ■■■ , the Lyons Way ib. A Calf's Liver in the Caul 224 Calf's Feet rolled 22c Other Calf's Feet ib. A Calf's Chaldron ib. ■--- the Italian Way ib. - Head forced ib. --» the Hanoverian Way 226 Another Calf's Head with Force¬ meat Jb. Double Tripes of Beef, the Polifii Way 227 Other double Tripes the Polifli Way, with Saffron and Rice ib. * -■- the Polilh Way, with Saffron ib. --— a white Fricaf- fi ee ' 228 A Fricafflee of Sheeps Trotters, the Italian Way ib. A Quarter of Veal in a Caul ib. A Fillet of Vealglared 229 A Quarter of Veal roafied ib. * ----— with Cream ib. marinated ib. A hind XKiV The CONTENTS. A hind Quarter of Veal forced and Grifiles of Vealfricaffeed 23 1 roafied 230 A Brcafi of Veal in a Galantine ib. Veal , the Citizens Way, white ib. A Brcafi or Loin of Veal in a Braife ib. A Loin of Veal with Cream 23 1 A Breafi of Veal forced and larded ib. A Leg or Loin of Feal, like Sturgeon ib. A Breafi cf Veal fried ib. rea!~iUanquFts ib. A Shoulder of Veal, /^Piedmont IVay ib. A Neck of Veal in Force-meat Cut¬ lets 233 A Fillet of Veal fiuffed, the Pied¬ mont Way ib. Veal Cutlets in Papers ib. A Breafi of Veal in a Surtout ib. CHAP. XXIII. Of Courfes with Beef. A rolled Buttock of Beef 234 Fillets of Beef with Cucumbers 23S A Jhort Rib cf Beef in a Braife ib. Other Fillets of Beef ib. AforcedJhort Rib of Beef 235 Fillets of Beef, the Italian Way A Jhort Rib of Beef in the Form cf ^ ib. a Foot-ball ib. Another Way of dreffing Fillets of A rolled Jhort Rib of Beef ib. Beef made of a Scarlet Colour 236 Another Piece of Beef made of a Scarlet Colour, Jerased up com¬ monly for a dainty Dijh ib, A Joint of Beef in a Braife ib. Another Joint of Beef ib. A Joint of Beef with coarfe Salt ib. Beef a la Mode ib. Other Beef a la Mode 237 Another Sort of Beef, in hot Cin¬ ders ib. _ Ribs of Beef, the St Menhouit Way ib. Ritmp-fiakes of Beef ib. Beef ib. Fillets of Beef, the Indian Way 239 Another Courfe with Beef ib. Neats Tongues fmoaked ib. Another Courfe with Neats Tongues ib. Another Courfe with- Neats Tongues 240 A Neats Tongue, the Pclifh Way ib. --, after another Man - tier ib. Another Neats Tongue ib. Pater-Stuck Gheroockt, Beef hung the Dutch Way ib. CHAP. XXIV. Of Courfes with young Rabbits. Young Rabbits in Bujkins 241 Young Rabbits in the Form of « another Hare ib. ib. 7 XXV The CONTENTS. Toting Rabbits in Scotch Gallops Young Rabbits in a Cheji 243 larded 241 Rabbits in a Stevo-pan ib. *--- rolled 242- with Ham 244 ——- facing one another - with Truffles^ or Mujhrooms ib. ^ ib. - in Galantines ib. Young Rabbits, the Italian Way ib. A Fricaffee of young Rabbits with A Timb.l! of Rabbits 24; White-wine 243 Young Rabbits, the Saingara Way Another Fricaffee with young Rab- ib. bits, the Mofcovite Way ib. A Ragout of Hare, called Civet A Fricaffee of young Rabbits with ib. green Peafe ib; CHAP. XXV. Of Ducks and Quails. Ducklings with green Peafe-foup Ducks in a Braife with a Ragout 24; over them 250 * - with green Peafe 246 - with fmall Peafe in a white *■ - with Cucumbers ib. Sauce ib. - with fmall Onions 247 - - with Oyfters 251 Ducks in a Braife ib. -- with Cucumbers ib. -- with the Juice of Oranges ib. - fuffed ib. - with Oyfters ib. ■- with Olives ib. -- in Slices with Oyfters 248 Quails in a Stew-pan ib. - in Slices with Parmefan--, another Way Cheefe ib. 252 * - in Grenadins ib. -, the Italian Way ib. - in the Form of a Foot-ball -, the Huxelles Way ib. 249 -- with Bay-leaves ib. ■ 1 in a Vale ib. -- with Fennel 253 A Ruddock ib. Jlicking to the Dijh ib. Ruddocks with Orange-juice ib. -- in a Braife jb. Ducks in a Braife with Furneps - in Fricaffee 254 230 -- in Sourtout ib; - with Orange -juice ib. b CHAP. xxvi The CON - . V:3. : CHAP For the. Se >\ I * S- \ *■ ■[> \ \\ In fruitions for a Cook that has ne¬ wer-been at Sea, and who’ cm- , larks ; concerning the Prowifi- ons he is to make for the Table of his Captain, and which he has Ore of on for, according to the Captain's IVill, or the Figure the fuid Captain will make _ 2 q4 Concerning the Nut of Veal, the Shoulder, and Brecjl 2^5 Concerning Fillets of Veal ib. Concerning the Calf's Head, Feet, Chaldron, and Pluck 2qb The Way of preforming Tripes, Li- , mens, and- Neats-feet, which are yet necefjary, and of very goodScr- c uhce upon the Main, though they. do not Jet a great Value upon them at Land . _ ib. Double Tripe broiled 297 The Way of -making Saufages, and to preferwe them frefh ib. Chitterlings made with Pork 2 q 8 -- made with V-sal ib. ■- made with Calf's Chal¬ dron ib. Gee/e a la Daube 259 The Way of ordering Soles, to carry, than to Sea 2 260 TENT S. ■ . XXVI. a-Service. ATcn-pye, or Bonites-pye 261 Petty-pattecs made with Ton or Bcnites 262 A cold Pye made with a Porpoije ib. A Leg of Mutton Pye 263 Tortoife-pyes, made with either Sea ft r Land Tortoifes ib. The Way of dr effing all Sorts of Roots and Herbs, to preferme at Sea 264 Sorrel ib. Green French Beans ib. Cucumbers, large andfmall Artichokes 265 ibi Bottoms of Artichokes ib. Lettuces ib. The Way of preforming. Eggs frefh r one or two Months ib.. Another Way to preferme Eggs ib., Hog's-Fhfh broiled, the Bucaneers Way 206 Bouride, a Sea-foup ib. Mtifhrooms, the Italian Way ib. The Way of preferring fnail french Beans green , ib. The Way of preferring Onions *- Parfnips, and Carrots 267 CHAP. XXVII. Of cold Entremets, or Side-difhes. 1 Marbrees , or marbled Side-difhes, with Gravy, or in Lent. Divers Sorts of Cakes. Collared Beef. Pigs dreffed ltveral Ways. Stuffed Hogs Tongues. Wild Boars. XXVII The CONTENTS! Soars Heads. Fowls, or Capons, in Galantines. Geefe in Galantines. Turkies with their Jelly. Fifh, Ham, 6tV. A Side-diff vsith a Marbree, or Pig's Pctty-toes, the St. Menhoult marbled 268 Wtay 2 74 Another Marbree, or marbled Side- A wild Boar's Head ib. difh 269 Another vjild Boar * Head, the Ger- A Marbree of Fijh, or • Fife marbled man Way ib. ib. Fowls or Capons in Galantines 27? A Hare-cake 270 A Goofe in a Galantine ib. A Royal Cake ib. A Turkey with its felly 276 Collared Beef 271 Fife-ham ib. A Vcal-cake ib. Ham in a Braife ib. A Side-dijh of a Pig in a Galan- - Caul ib. tine 272 Ham boiled for the laf Courfe 277 A Pig in PerdouiUet ib. - roafed ib. A Pig drefed, the German Way • -, the Dutch Way ib. 273 arefed, without Fire, or Wa- Stuffed Hog's A ongues ib. ter ib. CHAP. XXVIII. Of Ragouts for firft Courfes. A Pa gout of Craw-f/h for Flejh- days 278 . . Fifh- days ib. —• of Oyfers for Fijh-days ib. Another Ragout of Oyfers for Fifh- days ib. A white Ragout of Oyfers 279 A Ragout with the Heads of Afpa- ragus ib. A white Ragout of Afparagus ib. A Ragout op Endives ib. Another Ragout of Endives ib. ———- of Endives 280 A Ragout of Celery ib. b 2 A Sorrel-fauce for Flcjh-days 2 So A Ragout of Sorrel for Fifh-days ib. Lettuces, Lady Simone’* Way ib. Other Lettuces, Lady Simone’* Way, fried 2&i A Ragout of Lettuces for all Sorts of Dijhes ib. - of the Stocks of Purfane ib. - -of Cucumbers ib. •-, after an¬ other Manner 282 —■ - with Cucumbers ib. - of fluffed Cucumbers ib. CHAP, XXV Ill The C O N T E N T S. CHAP. XXIX. Of Fritters. A Fritter called Benoiles, or Pets Fritters with Vine-leaves 285: de Putain 28z Purjlane-fritters ib. A dainty Dijh of Fritters, with the Apricock-fritters ib-. White of a Fowl 283 Apple-fritters, the Bavarian Way Another Sort of Fritters ib. 280 Fritters in the Shape of Poppies ib. Another Sort of Apple-fritters ib. -- called au Point ciu jour, in - with the Form of a Wafer 284 Marmalade of Apricocks ib. ■- called en Biiboquet ib. Fritters in Wafers itr. Cream-fritters 285 Syringed Fritters ib. Elder-fritters ib. C H A P. XXX. Of Lent Soups. A Broth for all Sorts of Lent Soup A Soup with forced Carps 29* 287 . made with Barbels ib. A Soup with Lentils and Oil, the A Pike foup with Oyfters 292 Provenfal Way ib. A Soup with Sea-ducks, called Ma- - --- Cabbage and Oil, af- creufe, and Cal bage ib. ter the Provenfal Manner ib. • - with Sea-ducks and Fur- .-- Soles 288 neps ib. C rufis with Lentils ib. - with Mufcles ib. A Soup with Almond-milk ib. Water-foup ib. ■ - called Pottage de Sante, or Mufcle-J'oup with a green Cullis of Health, with Fijh 289 293 A white Onion Lent Soup ib. A Craw fifth Soup ib. A Lent Soup of Lentils ib. A Mclon-Joup 294 A Craw-pjh Soup ib. Another Sort of Melon-foup ib. A Soup of green P cafe ib. A Soup with Artichoke - bottoms A Cabbage foup 290 ib. A Soup with Cardes ib. A Tortoife-foup ib. Mi.k-foup ib. A Soup with fmall forced Loaves, A Pumpkin-foup with Milk ib. called Profiterole 29c A white Soup matde with Pearchcs A white Soup with Crufts of Bread ib. ib. The C 0 N An Onion-foup 295 Anothi r Onion-foup 296 A Soup with Hop-tops ib. •- made, the J ulian Way ib. A Purfane-foup ib. Gr..3 with larded Fillets ib. the itaiian Way 329 roafitd ‘with Gravy ib. with Ham ib. ‘with Gravy and Cratrw- ib. •with Gravy and Oyfers 33 ° A to null: Fhsavivers in a Braife 3 30 Fillets of fuawivers veith Gravyib. Forced fuuvivers vsith Gravy and Mujhrooms ib. Fhiavivers ‘with Gravy and Spanifh Gardoons ]jj -- veith Gravy and Cullis of Partridges 3 3 t ■ “ hi Fillets with Orange- 'jnice . Ik C I-I A P. XXXVIII. Of Trouts. 'Trouts in Court-Bouillon Broiled Trouts 331 ib. - veith Mujhrooms 332 *—- veith Cucumbers ib. “>- with Cravo-fjb ib. ■yin Entry of larded and glassed Trouts — ib. * of Trouts, the Geneva 333 An Entry of Trouts, the Perigord l^ a y 333 Slices of Trouts veith Champaign ib. Trouts, the St. Menehoult IVay ib. - forced round the Bone ib. Fillets of Trouts marinated and fri- ? ib. Fried Trouts 334. CHAP. XXXIX. 7'■ ■* "V "V"V“ ft f ~ Of Barbels, Place, and Bret-filh. A Barbel larded 334 A Fillet of Barbel larded jb yl Barbel with G'havy 33 j ' — Cravjffj and Gra- Td ' « ' ib. ■- s ^ Italian Way — ib. -- larded ib. * fried, the Italian Way, in Lent ib. 1 ■ with a Sauce, the Italian Wa d 336 --, another Way ib. Another Barbel with a Parfey , fauce 336 A Barbel with fweet Herbs ib. *- in Fillets, the St. Mene¬ hoult Way Jb. Barbels marinated and fried ib. A Barbel in Court Bouillon 337 - with an Anchovy fauce ib. Plaices, Flounders, and Bret-fjh ib. A Sca-ai/h oj flaice, Flounders, or ■ Bret fjh ib. Plaice, The CONTENT S: xxxiii Plaice, another Wc.y 338 Plaice with Anchovy and Caper- *—— HA.itb Craw - Jjh Cullis fauce 338 ib. Pallet made with Barbel ib. —- djua-vivers ib. CHAP. XL. •ye, ■ , v • , H'if> XT , n r • 4 % % Of Sea-ducks. • * r' 1 r> *▼** A Sea-duck Jewed upon a Jaw Fire A forced Sea-duck 339 339 A Sea-duck Jewed on a flow Fire —-- in Ragout •with Chef- 340 nuts ib. A roafed Sea-duck ib. —- ■ - —■— in Arricot ib. t CHAP. XLI. Of Turbots and Stuffings. A Course of Turbots. T i irhots with Meat 3 40 - Craw-ffh with Gra- vy ' 341 —r-—, the Italian Way ib. - in Court-Bouillon ib. Glazed Turtots ib. horded Turbots ib. Broiled Turbots in Lent, the Italian 'Way 342 Another Way of drejjng Turbots with an Italian Sauce ib. Another Way of drejjing Turbots ib. Another Way of drejjing Turbots with a Parfey-fauce 342 How to drefs Turbots with fweet Herbs ib. How to drefs Turbots in Slices, the St. Menehoult Way 343 Turbots marinated andfried ib. - for Dijhes in Lent ib. - with Craw-fijhes, the Lent Way ib. —- baked ib. - with an Anchovy - fauce 344 -a la Bechameille ib. CHAP. XLir. Of Salt-fifh. Frejh Cod in Ragout 344 A Codfried, another Way 344 // fait Tail done in a Stew-pan, or Salt Cod with a Robert fauce ib. ptherwife 345 A fait Cod's Tail in Surprize ib. Salt xxxiv Tk CONTENTS. Salt-Corf, the St. Menehoult Way Dry Cod 34.6. 346 Salt Cod, the Provcnfal Wry 347 — -, the Italian Way ib. —- , the Dutch. Way ib. C H A P. XLIII. I * r T T ^ Of Tunny and Tenches. :baL-;. 2 \0 ‘Tunny 347 The Mullet 349 Roofed Tunny ib. An Entry of Cod -in Q ourt-Eouilicn,. Ffied e&t.hem ibi the Dutch Way «ib. A Fricafe of Tenches with a white An Entry of a Cod's Head 350 Sauce 348 Another E?itry of Ccd ib. .- with a brown An Entry of Cod with fjoeet Herbs- Sauce ib. ib. Forced Tenches . - ib. A FricaJfecofCod ib. Tenches drefed in a Stew -pan 349 - > the Italian IFay — - forced and fried ib. ib. ■ with Fillets tnarinated ib. C H A P. XLIV. Of Carps. WiuA 4 A Carp, a la Chambor yy Carps in a Hcfh ! 354 Another Carp, a la petit Chambor Another Carp in a tiajh ib. 3'2 Carps in Fillets with Cucumbers r ib. An Entry of Carps dewed ib. A Carp in half Court-Bouillon ib. Another Entry of Carps dewed ib. - ik Court Bouillon ib. An Entry of a broiled Carp 353 Another Carp broiled ib. A forced Carp ib. A Carp accompanied 335 Another Entry of Carps ib. Another Carp c.ccompanied ib. A Carp larded with Eels in Ragout A roofed Clap 35 b ib. An Entry of Carps ib. A forced Carp ib. A Carp, the Bohemian Way ib. CHAP. XLV. Of Watervis and Pearch.es. Fearches, the A rmenian Way 357 --, the Dutch Way, with an Egg-fauce ib. •-■- drefed, another Way ib. Broiled Fearches 337 Fearches drefed, the Armenian Way ib. Fearches, XXXV The CONTE N T S. Pearches, called Doop-fih 358 Water-vis 35 8 Pietcrcely-Boars ib. Sehellvis J b. Other Pearches drefffed, thefame Way Broiled Sehellvis 359 ib. . _ . C H A P. XLVI. Of Egsis and Pancakes. Eggs with Orange-juice 319 u- - in a Caul' ib. - — with Endive ib. ■ — Lettuce 360 •- Celery ib. .—- Craw-fijh ib. . - Craw-fijh ib. . — Craw-fijh on Eh fit days 361 ,——, the German Fajbion ib. -, the Burgundian Fajhion ib. .-, the Swiis Fajhion ib. •-, the Portugal. If ay ib. Portugal Eggs, another Way ib. Eggs with Pijlachoes 362 ■- Pfiachoe.s ib. ■- Bread ib. • - Orange - flower Water ik —— in Slips ib. --, the Italian Fajhion ib. - with Sorrel-juice 363 ■- fried like Tripes ib. ■ - ,the Italian Way, fried like Tripes ib. ■- fried like Tripes ib. Other Eggs, the Italian Way ib. —— with Verjuice ib. -- -the White of Partridges ib. -- — the White of Fowls 364 - Gravy glazed ib. - Gravy ib. •- ftirred with Gravy ib. - with Almonds glazed , —■— poached with Cucumbers ib. " Eggs 'with Craw-fijh, for a fiemd Dijh ; itf - with ¥ ruffles ib. Artificial Eggs dropped whole in Butter ) ib. •- Eggs ib. Stuffed ffggs for afecond Courfie 366 Other Eggs fiuffea with Cucumbers ib. Eggs poached in Butter with En¬ dives 367 -- in Water with En¬ dives - ib. - glazed with Cucumbers ib. • - with Anchovies 3 6-8 - ■ --- Sorrel ib. ■ --— Mujhr corns ib. ■ -, the Grandmother’^ Way 369 • -, the Huguenot Way ib. - ■ ----, with Efi- fience ib. ■ . . —-, with Lob- fier Cullis ib. Little Janttee Eggs ib. Eggs, with Milk 37 ° --;- Bacon ib. -, the Englifh Way ib. - ,the Englifh Way ib. —— fried whole, or dropped in But¬ ter 371 - dropped in Cream, the Pied¬ mont Way ib. -, the Lombardy Way ib. —•—, the Antidame W ay ib. A Pancake xxxv i The CONTENTS. A Pancake 'with Gammon of Bacon A Pancake in Galantine 374 371 - 'u.ith Blood ib. ■- of a Calf s Kidney ib. A fluffed Pancake ib. • - puffed 'with a Kidney of A Pancake 'with the Liver of a Veal 372 Roe-luck 375 • - with Sugar ib.- in Pcupcton ib. • - , with Beans, or other - ■—with Eels ib. Greens, with Cream ib. -Eggs mixed and flirred with An- --. the Noaiiles Way ib. chovies 376 --— with Marrow 373 - with Truffles ib. • - relied with Crufts of Cheefc melted with Tuples ib. Bread ib. Eggs, the SultanoVa Way ib. - with Oyflers ib. The fame, another Way ib. - with Craw-fjh ib. CHAP. XVLII. Of dainty Diflies with Cream. Rice-cream 377 Vtlvet-cream ib. Crtam like Velvet with Pifiachees ib. ■- of Piflachoes, as Bain Marie 3/8 Velvet-cream, with Chocolate ib. Chocolate-crcam, afier the Manner of Bain Mane ib. ' L j ea-cream ID. Coffee-cream 3 79 Oraisge-flower Cream ib. A white and thin Cream ib. Paflry-cream ib. Burnt Cream 380 Cream, the Italian Way ib. Crackling Cream ib. Cream with the White of a Capon ib. Fried Cream , 3 ^ 1 Sweet Cream ib. Another Sort of white and thin Cream ib. Blanch a Manger 381 Blanch a Manger with Harts horn 382 Almond-pafe for all Sorts of glazed Cuflards and Crackling Cakes ib. Cream with Ice for Cvflards ib. Other Piftachoes-cream for Cuflards in Ice 383 An Apple-cake ib. Apples, the Portuguefe Way ib. A Sort of Apples, called a la Bour- daloue, in the Form of Snails ib. A Loaf tnade, the Dauphine Way ib. Small Loaves called a la Dauphine, made the Dauphine Way 384 —- of Piflachoes ib. Cream, the Sultanefsb Way ib. A Muscovite dainty Djh, called Kaifiete 385 An Amandee ib. CHAP The CONTENTS. xxxvli CHAP. XLVIII. Of Artichokes, Afparagus, green Peafe, Cucumbers, and Cabbage. Artichokes, the Italian Way , 385 --, the B. igoule Way ib. - /mothered 3 ^ -- in Surprize - ib. -- ‘with a white Sauce b. ■ ■ —— with Butter ib. Fried Artichokes ib. The Way of dr effing Cardoons ib. Artichokes with Fritters 3^7 .- with Oil ib. Afparagus with Cream 3^8 - with Gravy ib. ■ - with Butter ib. ‘The Way of prefrving Afparagus ib. Afparagus with Oil 389 ■ - with green Peafe ib. A Side-dip of Peafe, the Portuguefe Way ib. Green Peafe with Cream ib. Other green Peafe 389 The Way of preferring green Peafe 3 go Other green Peafe ib. A Side-dip of fine green Beans ib.. Another Side dip of the middling Sort of Beans ib. A Side-dip of Beans, the Italian Way . ib. French Beans with Gravy 391 -■ with Gravy ib. Forced Cucumbers ib., -- in Lent 392 Cucumbers ib. To preferve Cucumbers ib. Forced Cabbage for Entry ib. Collifiowers with Gravy, for a Side-dip 393 CHAP. XLIX. Of hot fecond Courfe Difhes. A Ragout with Palates of Beef 393 Another Ragout with Palates of Bee, the Italian Way ib. Other Palates of Beef, JHcking to the Dip 394 Calves Ears ib. Anchovies, in the Form of a Canopy- bed ib. Anchovies like lighted Matches ib. Amourettes 39$ Toafis with Ham ib. Slices of Ham dreffed, another Way ib. Toafis with Veal-kidnies ib. Toafs with Veal - kidnies, another Way 39 ^ Other Toafis with Veal-kidnies ib. A Ragout of Sweet-breads of Veal ib. Sweet- breads of Veal, the Dauphir.e Way ib. Stuffed Sweet-breads, the Dauphine Way, with a Ragout cf Craw- fiP ' ib. Sweet-breads in Scotch Collops 397 Roafied Sweet breads ib. Sweet - breads dreffed with fweet Herbs ib. Another XXX VIII The CONTENTS. Another Sort of Sweet-breads fluf¬ fed with fweet Herbs 397 Sweet-breads marinated 39B A Ragout of fat Livers it>. Another Ragout of fat Livers ib. Fat Livers in Cauls ib. Another Sort of Livers in Cauls 399 Ducks Tongues ib. 1 be Manner of dr effing Cocks combs ib. A Ragout with Cocks-combs for a dainty Dijh ib. •- with a white Sauce, for a dclinty Dijh 400 Another dainty Dijh with Cocks¬ combs ib. A Ra°out made worth Cocks-combs, Cocks kidnies, fat Livers, Sec. called a mixt Ragout ib. Hogs Ears ib. A Ragout called yienn fc Rois,* the King's Privy-purfe ib. Hogs Ears flicking to the Dijh 401 A Ragout made with fmull Eggs and Cocks Kidnies ib. Lambs Stones ib. Lambs Stones, another Way 401 -, the Italian Way ib. Truffles done in Court-Bouillon ib. -, the Italian Way 402 -, the Pro venial Way ib. Another Ragout of Truffles ib. A Sort of Jelly, calledPot d’Efpagne, a Spanifh Dffh ib. A Loaf'with Ham ib. Small Loaves, called Grenadins en Pot d’Efpagne 403 A Loaf with Mufhrooms ib. Another Loaf with Mufhrmms ib. A Loaf vsith Truffles ib. - Morilles 404 ■- Tops of Afparagus ib. A Toafl vsith Bacon ib. A Ragout vsith flft Rocs ib. A Sturgeon, the St. Mcnhoult Way 40; A larded Sturgeon in Scotch Collops ib. A roafled Sturgeon ib. A Sturgeon with fweet Herbs ib. -, the Dutch Way ib. Stewed Sturgeon, the French Way 406 CHAP. L. Of dainty Difhes of Mufhrooms and Morilles. A Ragout of Mufhrooms 406 Muflsrooins with Cream, and other Ways ib. Fordid Mufhrooms ib. The Way of preferring Mujhroosns ib. How to pickle Mufhrooms to preferve them 407 Another Way to preferve Mufhrooms ib. Muflsroums in Powder ib. --, the Italian Way ib. Other Mufhrooms, the Italian Way ib. Other Mufhrooms,the Italian Way 407 Other Mufhrooms, the Italian Way- with a white Sauce 40 8 A Ragout of Mufhrooms ib. Another Way of dr effing Mufhrooms, the Italian Way ib. A Ragout with Mufhrooms ib. Muffs rooms with a white Sauce ib. Another Ragout of fmall Mufhrooms 409- A Ragout of fmall Mufrsrooms, the Italian Way ib. Morilles with Cream ib. Forced Morilles ib. Moriiles, the Italian Way ib. CHAP. The CONTENTS. X XX 2 X CHAP. LI. 1 V J **W ' T - • - \ * ~ 1 vi *'*''4.J Of dainty Difhes, with Craw-filh, Oyfters, and Mufcles. A dainty Dijh of Craw-fjh ‘with a white Sauce 4 10 A dainty Dijh of Craw-fjh, the Italian Way ib. Another dainty Dijh of Craw-fjh, the Italian Way ib. Craw-fjh, the St. Menhoult Way 4 11 ■-, dreffled another Way ib. Ldbjhrs ; ib. • -, the Italian Way ib. • -, another Way ib. A Crab 412 Crab fijh, after the Englilh Fajhion ib. A Ragout of Oyflers ib. Another Ragout of Oyflers 41 2 —- with Oyflers ib. Broiled Oyflers 413 Oyflers in a Stew flan ib. Forced Oyflers ib. Fried Oyflers ib. Oyflers, the Mofcovite Way ib. Forced Oyflers 4 1 4 Oyflers on Skewers ib. ■- in Shells ib. A fmall Loaf with Oyflers ib. A Ragout of Mu flies ib. --— with a white Sauce ib. Another Ragout of Mufcles 4 1 > Another Ragout of Mufcles ib. APPENDIX. Of Sweet-meats 4 1 6 Stewed Apples, the Portuguefe Way ib. > - in a Jelly ib. .- in Court-Bouillon ib. - Quinces 417 \ 7 o make Populo ib. The Way of clarifying Sugar ib. - preparing Mujk and Amber with pounded Sugar, which will have a better Ejfeft in the Liquors than any other In¬ gredients that may be put in ib. Stewed Winter or Summer Pears 418 Pears flewed in a Braife 418 Stewed Pears ib. - - — Peaches roafted ib. •- Apples, the Portuguefe Way ib. - Apples ib. - . Goofeberries 419 - ■ ■ ■ ■- Cherries ib. - . . Rafpberries ib. .-- Pears, the Country Way ib. Currant-jelly ib. Savoy Bijkets ib. Bitter Almond-bijkets 420 Marchpanes, a Sort of Macaroons ib. Tsuror.s xl The CONTENT & Tourons 4 20 Cream-cheefe in Ice ib. Hsw to prefernse Lesnons, Oranges, Citrons, and Bergamot Pears To snake Mcrestgels 421 ib. To make crifled Almonds ib. Stewed young green Apricots ib. Other fewer Apricots 422 Preferred Apricots ib. Apricot Marmalade ib. A i ricots in Brandy ib. Pears in Brandy ib. Grapes in Brandy 423 Topreferve Orange flower, in Leaf, or in Bunches ib. To make Rataf.a. 424 Ratafia of Quinces ib. Lemonade ib. S t rawberrywater 425 Cur rant-water ib. Rafple rry-wa ter ib. Apricot, Peach, or Pear-water ib. Pomegranate-water ib. Verjuice-water ib. Or gat 426 To prefe rase Orange-flower ib. To prefernse Violets ib. To preferase Rafpings of Oranges, Lemons, Bergamot Pears, or Citrons ^.iG How to dflil Waters andLiquors ib'. --- Ann is 42/ ■ - Cinnamon ib. --—- J.-.niper-berries ib. How to make Hungary Water ib. - , an¬ other Way ib. To dflil and draw the Spirit of C looses 428 •-»■ Coriander-feeds ib. To make FJfence of Amber, or Mujk ib. - EJfence, of all Sorts of fweet-fmelling Flowers, to fernse to ginse Flavours to Liquors ib. - Rofa Solis ib. ■ - Annifeed-water, or Anni- feed-brandy 429 - good Hippocras, red or white ib. ■ -- L’Eau de Gette ib. -- Cinnamon■ water ib. The K' uy to make iced Fruits 430 To snake iced Citrons ib. To make Oranges 43 1 For Bergamot Pears ib. For Lemons ib. For Peaches, Apricots, and Plums ib. \ (I) THE MODERN COOK, CHAP. I. To make Broth , called Mitonage, a Soakin'g-broth % F O R all Sorts of Soup, take a Leg of Beef and a Piece of the Buttock, or any other Part, it matters not much ; but the Buttock and Leg are the properell for Mitonage ; ufe what Quantity you think fit, according to the Bignefs of your Pot, and the Quantity of Soup you defign to make. Suppofe you would make two Soups out of one Mitonage: Take a Piece of a Buttock of Beef, about eight or ten Pounds^ and a Piece of a ^ Leg, about feven or eight Pounds; put all into your Pot, fill it half full of Broth, if you have any, and then fill it up with Water ; skim it well, and feafon it with Salt, Carrots, Turneps, a few O- nions duck with Cloves, and a good Bunch of Celery ; fome Tims after, put in a Fowl, and a Knuckle of Veal tied round with Packthread ; do not let them boil too much : This will ferve to put in your Soups. You may alfo put in all the Garniture of your Soups, as. Celery, Endive, Leeks, Lettuces, and Fowls. This Broth is very good to foak the Bread for all Sorts of Soups, except Cabbage, Turnep, or Onion Soups, which are diftinguifhed by their different Garnitures. To make a French Olio, TAKE as much Meat as your Olio’s require: For two Olio’s take eight Pounds of Buttock of Beef, the fame Quan¬ tity of Veal, and a Leg of Mutton, taking off all the Fat ; put all together into a large Gravy-pan, and fet it a fweat- ing over the Stove : When your Meat flicks lightly to the Gra¬ vy-pan, moiflen it with Broth ; but take Care it be not too high coloured ; then take out all your Meat, put it in a Broth- pot, skim the Fat well off the Liquor, and drain it into the Pot; fill it up with other Broth, and put it on the Fire; add three or four Dozen of blanched Carrots and Parfnips, with two Dozen of Onions, a few Turneps, a Bunch of Celery, a Bunch of Leeks, and a Mignonette; put likewife two old Partridges, an old Fowl, an old Turkey, a Piece of Hap, and a * Cervelas, and make your Pot boil gently ; take Care your Broth be always very clear and well-tafted ; then take the Crufts of rafped French Rowls, put , * - them into a Stew-pan, drain in fome of your Olio-Broth, and let it jj.fimmer a While over the Stove ; when the Bread is foaked, put it ’ ' ’n an Olio-pot, and pour, the Broth thereon, with fome Roots and * A large Sort of~ Saufage. B Celery, 2 T'be Modern Cook. Celery, if you think fit. (Ifyouferve it in a Dilh, you muff gar- r.ifh it round the Edge with all Sorts of Roots :) Then put upon your Pottage two Partridges. They are ufedfor all Sorts of Olio’s of Rice. Your Rire being pick’d and wafh’d, put it in a Soup- pot, and put fbme Olio-broth to it ; when enough, dilh it up. Vermicelli is prepared the fame Way. Mignonette is made thus.;. Take a Piece of * Etamine, and tie up, in a Piece of Etamine- pmch, a little Handful of Coriander-feeds, fome Pepper, a Dozen of Cloves, and a Nutmeg ; bind Mignonette, and put them in your Olio. An Oho mull; be ferved very hot, A Spanifh Olio. TAKE fome Grikle of Beef from the lower Part of the Brif- ket, cut it in Pieces, the Bignefs of two Fingers, and put them in Water ; take alfo fome Grikle of a Break of Mutton, and fome Grikle of a Break of Veal, and Sheep’s-rumps, and cut them into handfome Pieces; then garnifh a Broth-pot all round with Shces of B_ef an Inch thick, and put in your Grikle of Beef, with a good Quantity of Roots, a Bunch of Celery very neat, becaufe it muk be ufed in ferving up, and a Bunch of Leeks; moiken the Whole With Broth; when the Beef is fomewhat forward, put in your Grik'e of Veal, and Mutton, and Sheep’s-rumps, two Hog’s Feet and Ears, two Partridges, two Pigeons, the Knuckle of a Ham, a good Cervelas, and Half a white Cabbage, being well blanch’d, drained, and tied up with Packthread; feafon the Whole with Onions, put in a Mignonette, and cover it with Slices of Beef; take two Pounds of Veal, cut them in Slices, and fet them to fv.eat gently over the Stove, till they kick to the Stew-pan, but do not let them burn ; put fome good Broth into it, and put it in your Olio. You muk put to keep, over Night, fome Gravance, that is, Spani/h Peafe, in lukewarm Water; in the Morning, pick them clean, one after another, walh them in hot Water, and boil them in a "Sauce-pan with good Broth. Your Olio being done, give it the bek Take you can ; then take out all your Meat and Roots, and put them in a large Difh ; range handfomely, in the Dilh, or Olio-pot, you ferve up in, your Grikles of Beef, Veal, and Mutton, and Roots, which muk be well clean’d ; when every Thing is in Order in your Dilh, put in your Hog’s Feet and Ears, Cabbage, Celery, and Leeks, in the fame good Form; add, lak- ly, your Gravance, with a little Olio-Broth, and ferve it hot. You ferve it in cover’d China Cups, with Slices oftoaked Bread as big as your two Fingers; fill each Cup with Broth, and put a Toak at their Sides. Take Care your Broth be well relifh’d ; and ferve it, as hot as you can. Another Spanifh Olio. YOUR Meat being cut, as above, pat it into the Broth-pot, and give it the fame Seafoning in the fame Manner, with this Dif- f rence only, that there need not be a great deal of Broth ; all this being done, dilfolve a Pinch of powder’d Saffron in a little Broth, put * A light Sort of French Stuff. The Modern Coo K; 3 put it into your Olio, and fee it be well tailed ; take out your O- lio, place it in a Dilh large enough, and dilh and order it, as in the laft Receipt; pour in as much Broth as it will conveniently hold, and your Gradvances over it, and ferve it hot with toalted Bread round it. A Shin of Beef Pottage. TAKE a Shin of Beef, cut off the two Ends, and, leaving the thick Bone a Foot long, fet this and fome Slices of Buttock of Beef to boil in a Broth-pot, with fome good Broth and a Piece of Buttock of Beef in Slices; put in a SteW-pan full of cold Water, and skim the Pet well j feafOn it with Shit and Cloves, two or three Dozen of Carrots, a Dozen of Onions, two Dozen Heads of Celery, about twelve Turneps, and a Mignonette, with a Fowl and two old Partridges. Your Pot mull boil very gently, and fhould be put on betimes in the Morning, to make the Broth gra¬ dually. Having cbferved all thefe Directions, take a Piece of a Fillet of Veal, about two Pounds, and put it to fweat in a Stew- pan over a flow Fire, till it flicks, but let it not burn; moiften it with a little Broth of the Shin of Beef, taking off all the Fat, and put it all in your Pot together. An Hour before you ferve Dinner up, put in a dozen Heads of Celery ; When your Broth is enough, and well tailed, take French Rowls, take oft' the Cruft, as whole as you can, and put it in a Stew-pan ; ftrain fome Broth upon them, take Care there be no Fat, and let it juft boil up, till the Bread be well foaked ; then put it in your Dilh, and garnilh it with all the Roots you have in your Broth ; if you pleafe, put fome of the Shin upon your Pottage, fill it up with Broth, and ferve it up. If you ferve it in an Olio-pot, you need not put in any Greens at all. A Cow-heel Pottage. P U T in your Pot feven or eight Pounds of Buttock of Beef, a Leg of Mutton cut in two, three or four Pounds of a Leg of Veal, and the Knuckle of a Ham ; put your Pot over the Stove, till the Meat Hicks a little to it; pour in fome Broth, without Fat; put in alfo a Fowl, and an old Partridge, a Mignonette, fome Car¬ rots, Parfnips, Turneps, and a Bunch of Celery, and let it boil very llowly : Boil your Cow-heel, and finilh the Doing of it in a little Braife, that is, in a good Seafoning ; when all is ready, take the Crufts of French Rowls, and put them into a Stew-pan ; ftrain fome clear Broth upon them, taking off all the Fat, and let them foak and fimmer a While over the Stove ; then put it into the Soup-dilh, with your Cow-heel upon it; laftly, fill it up with Broth, ferve it very hot, and let it be well tailed. Pottage of Chervil, the Dutch Way. GET ready a fufficient Quantity of good Broth, and put in it a Knuckle of Veal cut in Pieces, the Bignefs of an Egg ; skim it, and take Care it does not boil too much. Half an Hour before you ferve Dinner, throw in fome Force-meat Balls, not too fat, but of a good Confidence ; roll them before-hand in Rafpings ©f Bread j they mull be no bigger than a fmall Nut. A Quarter B z of 4 ? c The Modern Cook. of an Hour before you ferve, put in a pretty deal of Chervil mixt and chopp’d very hue, together with an Handful of Flour; there mutt be a great deal: For a large Soup, a good Plateful is requi- fite. When your Chervil is in, keep it always ftirring, till you ferve up Dinner ; it is ferved up, without Bread. Pottage of Health, with Pearl-barley. 7 'he Dutch Way. GET fome good Broth, wherein you may put a Knuckle of Veal, or a Fowl, or both, if you think proper, and put to it all Sorts of Herbs hafh’d, as in the common Pottage of Health; then take about three Quarters of a Pound of Pearl-barley, and boil it in a Stew-pan by itfelf; when it is near enough, put it into your Pottage; Plalf an Hour before you ferve up Dinner, put in fome Force-meat Balls, as in the above-mentioned Receipt ; you may put the Fowl, or Knuckle of Veal, upon the Pottage, without any Bread, the Pearl-barley ferving in its Stead. Pottage of Rice , the Polifh Way, called Rouflole. PICK and walk your Rice very clean; put it in a Pot with a Knuckle of Vcal, and a Fowl cut into Quarters ; moilten them with hot Water, and let them boil very flowly; put in a Handful of Parfley-rcots, a Handful of Parfley-leaves, a good Pinch of Mace pounded, a Pinch of Pepper, and a Piece of Butter; boil it gentl;, keep in from thickening, and giye it a good Tafte; juft before you ferve, put in a Handful of Parfley, and dilh up your Pottage in the Difh you ferve it up in ; put your quarter’d Fowl upon it, and ferve it up hot. To make a Rice-olio with Cullis of Craw-ffh. TAKE fome Rice well wafli’d and clean’d, put it in a Pot of good Broth, make it boil very flowly, and add half a Dozen of live Craw-fifh; when your Rice is done enough, and well tailed, pour upon it good Cullis of Craw-fifh, with the Tails; take the Craw-fifh out of your Pottage, and ferve it hot. A Rice,-olio with Cullis , the Queen's Way. B OIL a Fowl with your Rice in a Pot of good Broth, and make a white Cullis, thus: Take a Piece of Veal and Ham, cut them like fmall Dice, and add an Onion, with fome good Broth; take the White of a roafled Fowl, and pound it in a Mor¬ tar ; when pounded, take the Meat out of your Cullis, and put in the White of your pounded Fowl; ft ain it all through a Strainer, put it to your Rice, and put your Fowl in the Difh that you ferve the Pottage in; let it be well tailed, and ferve it hot. Pottage made the Galbeure, or Beurnoife Way. T AKE five or fix Pounds of Buttock of Beef, the Scrag-end of a Neck of Mutton, and a Neck of Veal ; put it all in your Pot over a flow Fire, and, when it flicks lightly to the Bot¬ tom, put fome Broth and Water to it, skim it well, and let it boil very gently ; take a Cabbage or two, cut them in four Parts, and Hindi them in boiling Water; when blanched, put them in cold Water, prefs them well, tie two or tluee Pieces together with Pack- The Modern Cook. /f Packthread, and put them in your Pot ; put in a Mig nonette, 3 Cervelas, a little Belly-piece of fait Pork, the Knuckle with a Piece of Gammon of Bacon, three or four Legs of Geefe, and half a Clove of Garlick : When all is in good Order, take fome brown Bread, and cut it into Dice, the Bignefs of the End of your Thumb ; put them into your Dilh, Hrain fome clear Broth upon it, take Care there be no Fat, put it on the Fire, and let your Bread llick to the Dilh ; then take out the Legs of Geefe and your Cab¬ bage, range the Cabbage handfomely round your Difh, put the Legs of Geefe on the Bread, fill it up with Broth, and ferve it hot! To make Chervil Postage, the Dutch IVay, ufually eat in the Months of March end April. TAKE a Knuckle of Veal all chopped in little Pieces, ex¬ cept the Marrow - bone ; feafon the Flefh with a little Salt, Nutmeg, pounded Bifcuit, and Yolks of Eggs, and make little Force-meat Balls, the Bignefs of a Pigeon’s Egg; which, being boiled in a Broth-pot, for the Space of a full Hour, take tarea or four Handfuls of Chervil picked clean, two or three Leeks, and a good Handful of Beet -leaves; mince them together, and add two cr three Spoonful, of Flour well mixt with two or three Spoonf Js of Broth, that it may not be lumpy, and do it over the Stove, as you would do Milk-pottage. This Pottage mull ap¬ pear green. On Filh-days, cut fome Eels in Pieces, with which- make the Broth, and you may put in a Handful of Sorrel among phe other Herbs. A Pottage of glazed Scotch Collops. TAKE the Knuckle of a Leg of Veal; let it be very white and tender ; lard it with fmall Slices of Bacon, and boil it, a3. for a firft Courfe; take another Knuckle of Veal, cut it in thin Slices, flatten them with the Flat of your Cleaver, and lard them al- fo, as the other ; then fet thefe a Hewing with the firH, and glaze them; make a Cullis in this Manner; Take a Piece of a Fillet of Veal, and cut it in Slices, with fome Slices of Ham; put them in a Stew-pan over the Fire, with an Onion and Carrot fllced; let it fweat, and Hick to the Pan, but take Care it do not burn, and put fome very good Broth to it; then take a roafled Partridge, or a Carcafs come from the Table, and pound it in a Mortar ; being pounded, take the Veal and Roots out of your Stew-pan, and put in their Place your pounded Partridge, with a little Ladle of Cullis, and give it a good Tafle ; Hrain it through a Strainer ; being Hrained, put it in a little Pot, and keep it hot : Take a French Rowl or two, take ofF the Crufls, and put them in a Stew- pan ; Hrain fome of your Broth, well cleared of the Fat, on the CruBs, let it fimmer a While, and put it in your Soup-diih ; cut your Collops in long fmall Slices, and garni fir your Soup-difh with it; put your Cullis upon your foaked Bread, and the glazed Veal above all, and ferve it hot. B 3 A Pot- 6 « 'The Modern Cook. A Pottage of Cardoons larded and glazed. TAKE Come fine Cardoons, cut them, the Length of your Finger, and blanch them in boiling Water, without picking ; af¬ ter they are blanched, pat them in cold Water, and clean them well with your Fingers, and not with a Knife ; when well clean¬ ed, lard them with fmall Slices of Bacon, and put them in a Stew- pan with fine Slices of fat Bacon under them; put in fome Salt and Cloves, a Piece of Butter, Slices of Lemon, and fome good Broth, and let them ft w, till they be enough; then make a Glaz¬ ing : Take a Pound cf a Fillet of Veal, cut it in little Pieces, with fome Slices cf Ham, put them in a Stew-pan with fome good Broth, and let the Veal and Ham be welldone; when enough, iirain the Broth, and put it in a Stew-pan big enough to put in your Cardoons, that they may not lie one upon another; j^it your Broth on the Fire, and let it boil foftly, till it comes to a Jelly; but be careful of if, left it burn, or grow black. Take out the Cardoons, put them in your Stew-pan, the Bacon downwards, and put them on fome hot Afhes; take a French Rowl, cut the Cruft all off, and put it in a Stew-pan; ftrain fome Broth on your Crufts, let it be good, take off the Fat, and let them take a Boil or two ; then put them in the Soup-difh with two Partridges, or two large Pigeons, and your Cardcfons round the Brim of your Difh; and alio a Cullis, as ycu do for the Pottage of Scotch Col- lops glazed, and ferve it hot. Po make Pottage of a Fowl. DR AW and trufs your Fowl neatly, blanch it in boiling Wa¬ ter, and lard the B eaft with fat Bacon ; boil it in fome good Broth with an Onion ftuck with Cloves, let it be boiled enough, ana f t it on hot Afhes, to keep hot; fet fome Crufts of French Ron Is a fnrmering in Broth, as ufual ; then difh it up, putting your Fowl with a Cullis, the Queen’s Way, over it ; garnifh the Rim of your Difh w ith Cocks-combs, or Sweat-breads cut in long thin Slice?, and ferve it hot. Another Time, you may put on a good clear Veal-gravy ; another Time, the Cullis of Veal and Ham. A Pottage of Qyails and of other Kinds of wild Fowl. TRUSS your Quails very neatly, like Chickens, put them in your Broth-pot with fome Broth, a Piece of Beef, and a Slice cf Liam, and make them hoil very gently; garnifh your Difh with Cocks-combs and Scotch Collops of Veal Sweet-breads ; take a French Rowl, and boil the Cruft only, in the fame Broth your Quails are boiled in, and take off all the Fat; put them in your Soup-difh with your Quails, fome Artichoke-bottoms upon them, and over all a Cullis of Veal, or a Cullis, the Queen’s Way, or fome Veal-gravy, and ferve it hot. You have the Method of making the Cullis, the Queen’s Way, in the Chapter of Culiijjcs. A Pot- The M o d e r n C o o k. y A Pottage of Pigeons , the St. Cloud Way, with Veal* Gravy. ; - TAKE fome Pigeons new killed, and draw, blanch, and pick them very clean; trufs them handfomely, and boil them in good clear Broth, with fome Slices of Bacon, Cloves, and Slices of Le¬ mon ; but obferve not to put them on the Fire, above an Hour, before you ferve up, or thereabouts, according to the Bignefs of your Pigeons ; when they are boiled, remove them a little from the Fire, juft to keep hot: Boil in a little Pot of Broth fome Cocks-combs well picked and fcalded, with fome Slices of Bacon, fome Veal-fewet, fome Broth, a Slice of Lemon, and an Onion •ftuck with Cloves. When your Pigeons and Cocks-combs are ready, take a French Rowl, fimmer the Crufts in your Broth, as ufual; and put them in your Soup-dHh; garnifh the Rim with your Cocks-combs, put- your Pigeons upon your Bread, with good Veal-gravy of a good Colour, and ferve it hot. Another Pottage of Pigeons , the St. Cloud Way, with a white Cullis. SCALD and pick fome young Pigeons very clean, draw them, and trufs them neatly; put them in a litde Pot with fome Cocks¬ combs and Slices of Bacon, and make a white Cullis, called the Queen's, after this Manner : Take a Piece of a Fillet of Veal, and fome Slices of Ham, both cut like Dices, put them in a Stew-pan with a Parfnip, and an Onion cut in Slices, moiften them with good Broth of the whiteft Sort, and make them boil very foftly; the Meat being done, take it out, and put in a Piece of Crum of white Bread ; then take the White of a Fowl, pound it well, and, if you find it is not white enough, take about two Dozen of fweet Almonds, blanch them, take off the Skin, pound them very fine, and mix them in your Cullis with the whole White of your Fowl; put in a Glafs of boiled Milk, obferve it be of a good Tafte, and ftrain it through a Strainer; put it in a little Pot and keep it hot ; take a French Rowl or two, take off the Crufts, and put them in a Stew-pan ; ftrain fome of your Broth upon the Crufts, let it have a Boil or twp, and put it in your Soup-difh; garnifh the Rim with your Cocks-combs, and put your Pigeons over the Pottage; fet your Difn to iimmer on a gentle Stove, and, when it is ready to ferve, pour on your Cullis, the Queen’s Way, and ferve it hot. A Pottage , the Jacobine Way. TAKE a Brace of Partridges with a Chicken, and roaft them; take off all the Flefh, and chop it very fmall; put it in a Stew-pan with a little Cullis, take" all the Crum out of a French Rowl, and fill it with this minced Meat; but obferve to keep fome, to put upon your Pottage : Pound all your Partridge- bones, put them in a Stew-pan, with a Spoonful or two of Broth, let them have only two Boils, and let them be well relifh- cd^; ftrain them through a Strainer, and put the Liquor into a B 4 ' lit- 3 21 he Modern Cook. little Pot with the reft of your minced Meat; cut a Trench Row! into very thin Slices, place a Layer of thefe Slices, at the Bot¬ tom of your Difh, and a Layer of glazed Par me fan Cheefe, and put a Row of Bread, continuing them alternately, till you have enough for your Pottage ; then put your Difh on a Stove, put to it forne good Broth, and I t it fimmer gently ; being reaiy to ferve up, put in your French Rowls fluffed with the minced Meat; and fill it up very gently with good Broth ; garnifh the Rim of your Difh with Pieces of Puff pafte cut in Triangles, throwing your Cullis over all, and ferve it hot. A Pottage , the Houzarde Way. TAKE two Chickens, pick them very clean, trufs them, and put them in the Broth-pot, for Half an Hour; take them out, and cut them in Pieces, as for a Fricaffee; put them into a Stew-pan with fome melted Baiter, feafor.ed with Pepper, Salt, fweet Herbs, and fine Spices, and rafp Bread and Parmefan Cheefe upon them, one after another, as you do Smelts, or fried Gudgeons ; put them handfomely in a Pafty-pan, and let them take a fine Colour in the Oven. Take a French Rowl, cut it in Slices, and make a Layer of Bread in your Soup-dilh, another of Parmefan Cheefe, another of boiled Cabbage, and one of Bread over all, that the Cabbage may not appear ; put your Difh on tire Stove, with witii fome good Broth in it; let it fimmer, till the Bread be al- moft dry; drudge it with Pannrfan Cheefe, and brown it with the Cover of a Pafty-pan ; then fhove a thin Skimmer under your Bread in the Difh, and put in fome Broth, till your Bread fwims in it; when it is ready to ferve, lay your Chickens on handfome¬ ly, and ferve it hot. A Pottage of Chefnuts. .T AKE fome large Chefnuts, peel them, put them in a Pafty-pan with Fire under and over, put them in the Oven, peel off the un¬ der Skin, and fet them a boiling in good Broth ; put in a Stew- pan about Half a Pound of Veal, a few Slices of Ham, fome fliced Carrot and Onion ; fet them on a Stove, to fweat, till they flick to the Pan, without burning, and moiften them with good Broth : You mull have fome CarcafTes of Partridges, or Pheafants, ready pounded ; take the Meat out of your Stew-pan with a Skimmer, put in your pounded CarcafTes, and obferve that your Broth be well tailed ; put in a little of your Cullis, and flrain it through a Strainer ; afterwards put it into a little Pot, or Sauce¬ pan, and keep it hot. Pare off the Crufts of a French Rowl, and put them in a Stew-pan; put fome good Broth to your Crufts, and let them fimmer a while over the Stove, but take Care there be no Fat; when enough, put them in your Soup-difh, garnifh the Rim with Chefnuts, put on your Pottage two large Pigeons, or two Partridges, with your Cullis over them, and ferve it hot. A Pottage of forced Soles. TAKE fome frefti Soles, ferape and wafh them clean ; if they befmall, take two, to be forced and laid over the Difh; if large, one tfhe ModernCook. 9 one will fuffice : The Soles you defign to force, take them neatly by the Side of the Head, prefs the upper Part of it to its own Flefh and then turn it; make your Force-meat of the White of a Fowl, a little blanched Bacon, a little Beef-fewet, Mufhrooms, Parfley. and young Onions, feafoned with Pepper, Salt, fweet Herbs, and fine Spices, three or four Yolks of Eggs, a Piece of boiled Ham the Bignefs of an Egg, and fome Crums of Bread boiled in good Milk ; mince all well together, pound them in a Mortar, and ftuff your Soles with this Force-meat: After they are fluffed, take a Patty-pan, cover the Bottom with Slices of fat Bacon, and lay your Soles upon the Bacon ; pour fome melted Butter upon them, and drudge them with Crums of Bread ; fet them a baking in the 'Oven, and make them take a fine Colour; fry three or four Soles, •put them in thin Slices, and garnifh the Rim of your Difh with them, as neatly as you can ; take a French Rowl, take off the Cruft, and put it in a Stew-pan ; ftrain fome good Broth upon the Cruft, and let it fimmer over the Stove, till it be foft ; then put it in your Soup-difh, and cover it with a white Cullis, made the Queen’s Way, or fome good Veal-broth, and your Soles over it, to be ferved hot. Peafe-pottage , the Citizens Way. TAKE fome green Peafe fhelled, put the great ones a-part, to mal'e your Soup with, and do it, in this Manner : Take great Peafe, blanch them with the Green of a young Or. on and a little Parfley; let them take only one Boil, or two at moft; then pound them in a Mortar, and put in fome Crums of Bread foaked in good Broth; when they are all pounded, ftrain them well, and make your Soup fomewhat thick. Your (mailed: Peafe you muft put in a Stew-pan, with a little Bacon; tofs up your Peafe in this, adding fome good Broth, Parfley, fmall Onions, and a little Sa¬ vory : When your Peafe are enough, pour your green Soup upon them; add alfo the Hearts of fome Cabbage, and Lettuce cut in Slices, before you put in your fmall Peafe. Ail being well feafon¬ ed, cut the Crufts of fome French Rowls, and ftrain to them fome good Broth, as ufual; let it fimmer a while over the Stove ; when done, put it in your Soup-difh, with fome green Soup over it, and lay your Fowls handfomely on your Soup. Garnifh your Difh with Lettuce forced or unforced, with Cucumbers, or middling Bacon, juft as you think proper; then put in the reft of your Soup and fmall Peafe, and ferve your Difh hot. Another Sort of Peafe-pottage. TAKE fome large green Peafe and put them in a Stew-pan, with a little melted Bacon or Butter, fome Chibbols and Parfley ; flew them over a Stove with a flow Fire ; when they are enough, pound them in a Mortar: Take a Piece of Veal and a Piece of Ham, cut them in fmall Slices, to be laid on the Bottom of your Stew pan with an Onion, a few Carrots and Parfmps; cover it, and fet it a fweating on a Stove ; when the Veal begins to flick to the Stew-pan, and grow brown, put to it fome good Broth, and Crums io The Modern Cook. Crums of Bread of the Bignefs of an Egg, with two or three Mufhrooms; let it go on fofdy with a flow Fire : When enough, take it out, and put in the Peafe that are ready pounded j then ftrain the Whole through a Strainer, pafs a few Peafe, with a little Bacon that is melted, or Butter that is in a Stew-pan, and put to it fome good Broth, with a Bunch of fweet Herbs, and the Soup of your green Peafe 5 foak the Crufts of two French Howls, as ufual, in fome good Broth ; put your Crufts in a Soup- diih, as ufual, and your Fowl, which you mull have ready, upon them ; garniih the Rim of your Diih with Slices of middling boiled Bacon, and let your Soup be of a good Relift), but not too thick; put it in your Soup-difh, and ferve it very hot. We ufe a great many of thefe and other Peafe-foups in their Seafons, fuch as thofe of Lambs Heads, Ducks, young Geefe, forced Chickens, Turkies, ts'c. which ihould be prepared in Pots by taemfelves, with good Broth. The Gar nifties are as tne Sea¬ fons ferve, fuch as Afparagus, forced Lettuces, or Cucumbers. Out of the Pea-feafon you may makeypur Pottage with old Peafe, which are excellent, and garniih with Ducks or Chitterlings : It is eafy enough to regulate this Point. As for Lent Peafe-pottages, we prepare them with drawn Butter, and foak the Cruft of French Rowls, as ufual, in Lent Broth : You will find the Method of do¬ ing it in the Article of the Lent Pottages, at the Beginning. 7 0 make a Pottage of Bucks and Turneps. TAKE a Duck, draw and trufs it very neatly, blanch it, and put a Piece of Beef in a Stew pan, with a Piece of Mutton, and your Duck; fet all a doing flowly over the Stove; when your Pottage begins to ftick to the Stew-pan, pour fome good Broth in¬ to it T then take out your Meat, ftrain your Broth, and put it in a Pot with fome Turneps, Carrots, and Onions; then put your Pot on the Fire, and make it boil gently ; in die mean Time, cut fome Turneps in the Form of Dice, or in any other Form you pleafe, to be thrown upon your Pottage ; then blanch them, put them in a fmall Pot of very good Broth, and let them boil, till they be enough: As foon as you are ready to ferve, take off the Crufts of a French Rowl, put them in a Stew-pan, ftrain fome good Broth upon them, without Fat, and let them fimmer over the Stove, till they be tender ; when they are enough, put them in your Soup difh, garnifli the Rim of it with Turneps ready for that Purpofe ; then put in your Duck and the remaining Tur¬ neps cut into fmall Dice, fill up your Soup-difh, and ferve it hot j but be fure it be well tailed. Young Geefe, Teals, Knuckles of Roe-bucks and wild Boars, may be ferved in the like Pottages of Turneps; aslikewife Wood- pigeons, and other Pigeons. ° To make a Pottage of Partridges with Cabbage. D R A W and trufs fome Partridges, lard them with large Lar- doons of Bacon well feafon’d ; if you think fit, get a fmall Leg of Mutton, a Piece of Veal, and a Piece of Beef; put all together in a Stewv The Modern Co o?ft. 11 a Stew-pan, and put it over the Stove; when gt flicks a little to the Pan, but be fure it don’t burn, put to it feme good Broth; then put your Meat into a Pot, ftrain your Broth to it, and put in your Partridges tied up with Packthread; add feme blanched Cab¬ bages, tied up alio in Parcels, a Piece of Ham, and a Piece of Cervelas, fome fmall Carrots, Onions, and a Mignonette. Take Half a Dozen Grains of white Pepper, two Cloves of Garlick, and a Pinch of Coriander-feed, tie them all up in a Strainer-cloth, and put them into your Pottage; when your Pottage is enough, and the Time of ferving draws near, take a French Rowl, cut oh: the Crufts, and put them into a Stew-pan ; ftrain fome Broth from your Pottage upon them, and take Care there be no Fab; then put your Crufts over the Stove, to fimmer gendy; afterwards put them in your Soup-difh, and garnifti it with Cabbage and middling Ba¬ con ; you may garnifh your Difh, before you fet your Crufts a foaking; when your Crufts are difh’d, put in them your Par¬ tridges, then fill it up with the reft of your Cabbage-brotn, give it a good Relifh, and ferve it hot. To make a Pottage of Partridges, the Queen’s Way. HAVING drawn, pick’d, and trufied your Partridges, lard them with large Lardoons of Bacon, and half roaft them; then take them off the Spit, put them into a Pot with fome good Broth of a Piece of Beef and Veal, and fet them a boiling over a flow Fire ; then take a Pound or two of a Fillet of Veal, and a Piece of Ham ; cut both into Pieces or Slices, garnifti the Bottom of a Stew-pan, and add an Onion or two, a few Carrots and Parfnips j fet them a fweating on a Stove flowly, and, when they begin to ftick to the Pan, and appear brown, pour in fome good Broth, and feafon the Whole with two or three Cloves, fome Mulhrooms, if you have any, cut into Slices, fome Parftcy, Chibbols, and fome Crums of Bread of the Bignefs of two Eggs; let them all ftew to¬ gether very flowly; when the Crums of Bread are well foahed, and the Veal and Ham enough, take them out of the Pan, and diffolve the pounded Partridge in it; then ftrain the Cullis through a Strainer, and p-.t it into a Pot, to keep hot; then take a French Rowl or two, cut off the Crufts, and put to them fome of the faftie Broth your Partridges were boiled in ; when your Crufts are well foaked, put them into your Soup-difh, and your Partridges upon them, and then your Cullis, and fo ferve it hot. Another white Pottage, the Queen’s Way. TAKE fome Partridges, draw and pick them very clean, loof- en the Skin from their Breafts as nicely as you can, without tearing it ; take out the White of the Breaft, make a little white Force¬ meat of it t6. fluff them with, and fet them boiling in a little Pot of good Broth ; when enough, take the Crufts of a Frcnch Rowl, put them in a Stew-pan with fome good Broth, either out of your Broth-pot, or where your Partridges were boiled, and fet them over the Stove;' when they are tender, put them in your Soup- difh with your Partridges over them ; garnifh your Pottage with Cocks- 12 The Modern Cook. Cocks-combs, then pour a white Cullis, made the Queen’s Way, upon your Pottage, and ferve it hot. You’ll find the Manner of making white Cullis, the Queen’s Way, in the Chapter of Cul- Hfes. A Pottage of forced Quail* and Partridges. DRAW and tvufs your Quails very neatly, force them with a, Force-meat made of a white Capon, Beef, Marrow, and raw Yolks of Eggs; feafon them with Salt, wliite Pepper, and fine Spice; then fet them a doing in an earthen or other Pot, with fome good Broth, and a Bunch of fweet Herbs; when they are enough, take them off the Fire, and put them on hot Cinders, to keep them hot; make a Cullis in this Manner: Take a Piece of Veal and a Piece of Ham, cut them in Slices, and garnifh the Bottom of a Stew- pan with them ; add a diced Onion, fome Carrots and Parfnips over it, and fet it a fweating over a Stove; when it begins to flick to the Pan, and is of a fine gold Colour, wet it with half Gravy and half Broth ; a little Parfley, Chibbol, fweet Bafil, and two or three Cloves; boil all together, and pound two op three roail- ed Quails, or a Partridge, in a Mortar; when the Cullis is boiled enough, take out the Slices of Veal, Ham, and Carrots, and mix in their Room the pounded Quails, or Partridges, and drain it through a Strainer; then put it into a Pot, and keep it hot; boil fome Crulls of French Rowls in good Broth, as ufual ; when done, put them in your Soup-difh, and with the Quails up¬ on them; take Care your Cullis be well tafted, put it over your Quails, and ferve it hot. Pottages of Partridges and Pheafants are made the fame Way, and that of large Pigeons alfo, without Huffing them with Force-meat; and you may garnifh your Difh with Cardoons, if you pleafe. A Pottage of Wood- Pigeons , by Way of an Olio. AFTER your Wood-Pigeons are trailed, blanch them in Water, and put them in the Pot with fome good Gravy, a Bunch of Roots, fuch as Carrots, Turneps, Parfnips, iff c. fome young Onions, a Faggot of Celery, and a Bunch of fweet Herbs; when all are boiled, prepare the Crufts of Rowls, as ufual, in the fame Broth your Wcod-Pigeons are done in; then put the Bread in your Soup-difh, and over it your Wood-Pigeons; garnifh the Rim cf your Difh with the Roots, pouring in good Veal Gravy over all; then ferve it hot; The Garniture fhould only juft co¬ ver the Rim of the Difh, in order to have R.oom for the Soup. You may make Ufe of Quails, or any other Fowl and Wocd-^ Pigeons may ferve for Cabbage-Soup, as you think fit. An Italian Pottage. IT is a Sort of Olio diftied in feparate Compartments in the Middle of your Difn, for which Purpofe make a Crofs of Pafte ; then bake it in the Oven; in die firft Angle make a Bifque, in the fecond a Pottage of fmall Chickens, in the third a Pottage, the Queen’s Way, with fmall forced Loaves, and in the fourth a Pot¬ tage ¥hs Modern Cook. 13 tage of forced Partridges: Obferve, that each Soup is to have its different Broth belonging to it, with different Garniture. A Pot tags of green Geefe forced. MAKE a Force-ment of Goofe Liver, a Piece of Bacon, a Calf s Udder or Beef-fewet, fome Crums of Bread foaked or boil’d in Milk, and three or four Eggs ; chop all together, and feafon it with Pepper, Salt, fweet Herbs, and Spices ; when this is done, put the Force-meat into your Goofe’s Belly; then put it into a Pot with fome good Broth, and fet it a doing gradually over the Fire ; then take the Crufts of a French Rowl, as ufuil, and put them into a Stew-pan, with fome of the fame Broth your Goofe is boil’d in, and fet your Crufts a fimmering and foaking gently over a Stove; when they are tender, put them in your Soup-dilh, and the Goofe upon them ; then put over'your Goofe a Cull is of green Peafe (if in Seafon) or elfe Afparagus-tops, gar¬ ni (h the Rim of your Difn with middling Bacon, and ferve it hot. You’ll find the Manner of making tais Cullis in the Chapter of CulliJfcS. A Pottage of T sals , or other Birds , with Mufhrooms . GET fome Teals, or fuch like Birds, draw and trufs them ; lard them with large Lardoons of Bacon well feafon’d, then half roaft them, take them off, and fet them a doing in a Pot with fome good Broth, Pepper, and Salt, and a Bunch of fweet Herbs; when they are half done, have fome pick’d Mufhrooms in Readi- nefs, cut them into fmall Dice, and tofs them in melted Bacon, pitting two good Pinches of Flour to them ; your Mufhrooms be¬ ing enough, put them into the Pot where your Teals are boding, and let them all boil well together; when the Broth is enough, order the Crufts of French Rowls, as ufual, put them in your Soup- difh, and then put your Teals on the Crufts ; and, before you ferve up, put fome good Gravy to them, with the Juice of a Le¬ mon ; garnilh the Rim of your Difli with Mufhrooms prepared in the following Manner : Take as many fmall Mufhrooms as will ferve to garnifh your Difh, pick and wafh them, and put them m a Stew-pan, with the Juice of a Lemon, a little Salt, and fome Broth ; when they are done, garnilh the Rim of your Diih with them, but let them be very white ; another Time, you may force them for the fame Garniture. A Pottage of SpaniHi Cardoons. TAKE a French Rowl or two, and, having cut off all the Crufts, put them into a Stew pan with fome good Broth; let it take a Boil or two ; when your Crufts are tender, put them in your Soup-difh, and garnilh your Dilh with Cardoons; then lay on your Crufts two Partridges, or two Pigeons, which you mull have ready, or elfe a little forced Loaf, and fome Hearts ol Car¬ doons in thin Slices over it: Pour over it fome good Veal-gravy half thickened, let it be well tailed, and ferve it hot. When the Veal-gravy is thus prepared, then take a Pound and a Half of a Fillet of Veal and a little Piece of Ham, cut both in Slices, and i4 Lhe ModernCook. garnifh die Bottom of a large Stew-pan with it, and an Onion, a Carrot, and a Parfnip; cover it, and let it Hew gently on a Stove: When the Liquor Hicks to the Pan, arid has taken a fine • Co¬ lour, put in a Piece of Butter, and drudge it lightly over with Flour j then tofs it round about feven or eight Times over the Stove, and put to it half good Broth and half Gravy; feafon it with a white Chibbol, a little Parfley, a little fweet Bafil, a few MulhroOms, and Truffles, if you have any, and with two or three Cloves : Let it all boil gently, then take out the Slices of Veal, and ftrain the reil through a Strainer; but let it be neither too thick nor too thin : Let it be of a good Colour, and ufe it to throw on your Pottage. A Pottage of young green Peafe, TAKE fome young Peafe, and put them into a Stew-pan with a Piece of good frelli Butter, and a Bunch of fweet Herbs; feafon them with Pepper and Salt ; after which tofs them three or four Times on the Stove, put fome good Veal-gravy to them, and let them boil very foftly ; then take two round Loaves of a- bout a Pound Weight, of the fame Dough with French Rowls, cut them in Halves, and take out all the Crum ; if the four Crufts will go into your Dilh, ufe them all, or as many as it will con¬ tain : Put your Crufts into a Stew-pan with a Pinch of half beat¬ en Pepper, and a little Salt dalhed over them ; then take a Spoon¬ ful of good Broth that you have a doing, and ftrain it over your Crufts ; let them take a Boil or two, till they be tender, and im¬ mediately put your Crufts into your Soup-difh, put them o- ver the Stove, and let them juft ftick to the Dilh, but not burn ; your Peafe bring well tafted, put them upon your Crufts, and ferve them hot. Crufts ‘with green Peafe-Soup. MAKE your Crufts ftick to the Dilh, after the ufual Manner, without burning, pour over them a green Peafe-Cullis, and ferve them hot. The Chapter of Culliffes fhews the Method of making this Cullis. Crufts with Cullis of Lentils. MAKE your Crufts ftick to your Soup-difh, as above; throw your Cullis of Lentils over them, and ferve up hot. See the Chap¬ ter of CuUiJfcs. A Pottage of Crufts with Purjlane ftalks. PICK your Purlkne- ftalks very well, and blanch them in Water, like Cardoons; take them out, and fet them a draining ; put them into a Stew-pan with fome good Veal and Ham-gravy of a middling Confiftence, and fet them over a fmall Fire : When they are done, fee they be well tafted, and that there be Gravy enough to boil the Crufts of your French Rowls for the Pottage, as ufual, and let them ftick to the Bottom of your Soup-dilh in the Manner before mentioned, the Crufts fticking to your Drill; relilh your Purflane-ftalks well, and ferve hot. A Pot - 1he ModernCook. ig A Pottage of Crufts with Cullis of Lentils. T A^vE a Trench Rowl or two, cut off the Crufts, and put them in a Stew-pan; put fome good Broth to yourCrufts, and fet them over a flow Fire; when they are well foaked, put them in¬ to your Soup-dilh, put two Partridges or two Pigeons upon your Pottage, and garnifh your Soup-dilh with middling Bacon or fl ied Bread ; Take Care your Cullis of Lentils be well tailed; fill up your Soup-dilh, and ferveit hot. You’ll find the Receipt in the Chapter of Cullijfcs. A Pottage of Roots. STRAIN fome good Broth into a Pot, and put into it a fat Capon with fome Roots, fuch as Carrots, Parfnips, and Parfley- Roots, all cut in long thin Slices; let all boil together, till enough ; then boil the Crufts of Trench Rowls, as ufual, in fome of the fame Broth your Fowl was boiled in; put them in your Soup-dilh, with your Capon upon them, garnilh the Rim of your Dilh with fome of your boiled Roots, and, before you ferve up, put fome good Veal-gravy over the Whole. Follow the fame Directions in mak¬ ing Pottages of Quails, Wood-pigeons, Fowls, and thofe made with Roots. A Pottage of Partridges with L entils TAKE fome Partridges well pick’d, drawn, and trufs’d, lard them with large Lard:.ons of Bacon well feafon’d, tie them up with Packthread, and put them into a Pot with fome middling Bacon cut into Slices with the Sward on; then put in the Lentils, with fome Broth, and let them boil together; then take two Pounds of Veal and a Piece of Ham, cut them into Slices, and range them at the Bottom of a Stew-pan with fome whole Onions, Carrots, Cfc. to be laid upon your Meat ; cover the Stew-pan, and put it on a Stove to fweat; When your Meat begins to flick to the Pan, but before it burns, put fome Broth to it, and let it boil flowiy ; add four Cloves, fome Parfley, a few Mufhrooms, and two Ro¬ camboles. When the Veal is done, take it out of the Pan, and your Lentils likewife, when enough; favc fome of them whole, to put into your Cullis; pound the Remainder in a Mortar, and ftrain them into your Veal-gravy, to fimmer a While in it; but take great Care to clear off all tile Fat: See it be well tailed and ftrain it through a Strainer ; then put it into a little Pot, with the whole Lentils that you faved, and keep them hot; then take a French Rowl or two, taking off the Crufts, and put them into a Stew-pan with fome good Broth, and fet them a foaking over a flow Stove; garnifh the Rim of your Soup-difh with middling Ba¬ con, as before; put the Crufts into your Soup-difh, and your Par¬ tridges upon them with the Cullis of Lentils, and l'erve hot. A Pottage of forced Tortoifes. BOIL your Tortoifes, according to the above Direction; then open them, and take the Flefh out of the Shells; cut them a; handfomely as poflible ; give them the Shape of a Leg of a Chicken defign’d for a FricalTee : When ;hey are all cut, put them into a Stew- 1 6 The Modern Cook; Stew-pan with fome Mufhrooms and Truffles, if you have any, and a Bunch of fweet Herbs ; add fome good Veal-gravy, and let all fimmer together over a flow Fire ; then thicken it withaQpllis of Partridge ; take Trench Bread or a Rowl, and cut off the Crufts ; put them into a Stew-pan to fimmer in fome good Broth, and put your Pieces of Tovtoife handfomely on the Rim of your Dilh; pour the Cullis of Tortoile well relifh’d upon your Pottage, and fine it hot. You may fry one of the Shells of the Tortoife with Butter, and put it upon your Pottage, if you think fit. A Pottage of Goofe Giblets. HAVING fcalded and cleaned your Goofe Giblets, boil them in fome good Broth fcafcned with a Bunch of fweet Herbs and Salt; when they are boiled, cut them into Pieces, and put them in a Stew-pan ; then put a white Cullis, made the Queen’s Way, to them, or a green Cullis, or a Lentil Cullis, and, keeping them hot, take the Crufts of a French Rowl, and put them in a Stew- pan with fome good Broth; let them fimmer, til! they are well foaked and tender ; put them in your Scup-difh covered with youf Goofe Giblets; then call your Cullis upon them, and ferve them hot. Obferve the fame Method with Giblets of other F owl. A Pottage of a Lamb's Head. HAVING fcaldcd your Lamb’s Head and Feet, boil them with the Livers, and fome middling Bacon, in a Pot of good Broth 5 then fcak your Crufts, as ufual, and place the Heads upon them in the Soup-difh ; garnifh it handfomely with the Livers and Feet; fry the Brains with the Yolk of an Egg and fome Crums of Bread, and let them take a line Colour; then put them in their Place, and upon the Whole throw a white Cullis well tailed, and ferve it hot. You’ll find die Way of malting this Cullis in the Chapter of Cul- lijfes. In the Room of this Cullis, you may ufe a good Cullis of Peafe. and garnilh the Pottage, as above : Another Time, make Ufe of green Peafe, and a Cullis of the fame, according to the Seafon. A Pottage without Water. PUT into a Broth-pot, well tinned, a good Slice of a Buttock of Beef, a Part of a Leg of Mutton, and of a Fillet of Veal, one Ca¬ pon, four Pigeons, and two Partridges, all the Fowls being well trufs’d, and the other Meat well beaten ; put into your Fot like- wife fome Slices of Onions, fome Roots, as Carrots, Parlnips, Gc. and feafon it with all Sorts of fweet Herbs, and a little Salt; clofe your Pot well with thick Paper and a Pafte for that Purpofe, fo as no Air can penetrate; clap this in another lage Pot of boiling Wa¬ ter, with fome Hay in it to keep your Stew-pat Heady. Keep it very clofe, and let it be continually boiling in the Water, for about five or fix Hours ; after that uncover it, ftrain from the Meat all the Liquor it yielded, and take off all the Fat. A Pottage of Santc, or Health , with a Fowl upon it. TAKE a Handful of Sorrel, three or four Hearts of Lettuces cut into five or fix Pieces, a Handful of Purflane, a Bunch of Cher¬ vil, The MODER-NCOOK. 17 vil, a few Slices of Carrot and Parfnips, a few Heads of Celery, and a Handful of green Peafe, if in Seafon; when all is well pick¬ ed and vvaihed, put them in a Di!h, each Sort by itfelf; put fome melted Bacon into a Stew-pan, and pafs all your Herbs and Roots into it, one Sort after another, obferving what Quantity willbefuffi- cient for your Pottage. In palling them, break them as fmall as you can, the fmailer the better; when they are palled, put fome good Broth to teem cleared from all the Fat; then put them into a Pot with a Slice of Ham, and let them Hew very flowly before the Fire; take the Crulb of French Bread, and put them in a Stew-pan with fome good Broth, and fet them over the Stove; when lyour Crulb are tender, put them into your Soup-dilh, and your Fowl upon thrm. N. B. Garnijb your Soup-dijh, before you put in your Crufts. This Pottage may be garnilhed with all Sorts of Greens the Sea- Ibn affords. Take Care your Pottage be of a gcodTafte ; pour it over your Fowl, and ferve it hot. A Pottage of Health with Onions. TAKE a Capon, Fowl, Chicken, or a Knuckle of Veal, pre¬ pared handfomely ; foak and blanch them, and put them into cold Water; then take them out, and put them between two Cloths to dry ; and, if a Fowl, pick it very clean, tie it up in a Slice of fat Bacon with Packthread, and put it to boil in your Broth-pot, or elfe with your Onions ; get choice w'hite Onions tor your Urn, about theBig- nefs of a fmall Walnut, or lefs, cut off the two Ends, and blanch them ; take a fufiicient Quantity, as near as you can, and all of a Size, to garnifn the Rim of your Dilh ; when your Onions are blanch’d, pick’d, and Ikinn’d clean, put them into a little Pot with fome good Broth, fome Veal-gravy, and a Slice of Ham, if you have any, and let them boil flowly ; then put them on a Sieve very gently, for Fear of breaking them, and let them drain; their Li¬ quor will ferve to fimmer the Crulb, as ulual: Moiilen them, when you are ready to ferve. Take Crulb of French Bread, put them in¬ to a Stew-pan, ftrain fome very good Broth upon them without Fat, and well tailed, and then foak your Ciuib, as ufual; garniih the Soup-dilh with your Onions, dilh your Bread with your Capon up¬ on it, and fill it up with the Broth your Onions were boil’d in, or with Veal-gravy, or other good Broth ; and ferve it hot. A Pottage of forced Chickens with forced Cucumbers. THE Chickens being forc’d and boil’d in a Pot with good Broth, pare three or four Cucumbers of a middling Size, and take all tire Grains out at one End, and force them with the fame Force-meat with your Chickens: You’ll find the Way to make this Force-meat in the Chapter of Greens in Ragout. Then take them out, and put them into a little Pot with fome good Broth, let them boil flowly, and take Care they do not break ; then keep them hot by the File, but not to boil: Take fome Crufts of French Bread, and put them C into j8 The Modern Cook, into a Stew-pan to finimer with fome good Brotli; when they are tender, put them into your Soup-drlh with your Chickens over them : Oarnifli the Rim of your Diih with the forced Cucum¬ bers cut in round Slices, throw over your Pottage fome Veal-gravy, and ferve it hot. All thefe Chicken Soups may be made without Forcing, if you pleafe ; and that, being the plained Way, is the bed. Pottages of Capons,- Fowls, and Pigeons, forced or not forced, are made after the fame Manner this Receipt directs. To make a Pottage of Chickens with Onions , the Court Way, TAKE fome fat Chickens, draw and truls them up very neat? ly, leaving them to foak in the Water ; then blanch them, put them in cold Water, and prefs them dry between two Cloths ; pick them clean, and tie a Slice of fat Bacon on the Bread ; boil them in your B:oth-pot, then take fome Craw-filh, and boil them in ve¬ ry little Water ; take the Quantity you think will garnifh your Soup-difh, take off all the fmall Feet, and Ends of the large ones ; take off the Tails, but let them all hold to the Body of the Craw- filh ; pick, in this Manner, as many as you want to garniih your Soup-Didi with : When you have enough, put them into a Stew- pan, with fome Pepper, Salt, a diced Onion, Pardey, and a Spoon¬ ful of Broth 5 then fet them over the Fire, till they tade a little of the Seafoning ; pick the red of your Craw ihh, and put the Tails apart; take all the Meat of the great Shells, and pound them, with the Feet and Tails. You cannot pound them too much. Make a Cullis : Take two Pounds of a Fillet of Veal, and a Piece of Ham, cut them in Slices, and garnifh the Bottom of a Stew-pan with them ; put in an Onion cut into Slices, and a few Slices of Carrots and Parfnips; cover the Pan, and put it over a Stove to dew very dowly ; when the Meat begins to dick to your Pan, but before it burn, put good Broth to if, with Cruds and Crums off Bread, a little Pardey, a yOung Onion, Mulhrooms and Truffles, if you have any ; let ail take a Boil together, till the Slices of Veal be done ; - then put in the pounded Craw-filh, and drain it through a Strainer ; take Care it be not too thick r Put it into a Pot, and keep it hot. Take Care it does not boil, for Fear of turning. Take a French Rowl, cutting od'the Cruds, and put them into a Stew-pan with fome good Broth ; but take off all the Fat, let it be well faded, and boil your Cruds : Garniih your Soup didr with your picked Craw-filh. When your Cruds are tender, put them into your Soup-difh, and your Chickens upon them, and then your Cullis of Craw-fidi : Serve it hot; but be fure it be well timed. Mak e a Pottage of Capons, Fowls, and Turkies, with Craw- filh, the dune Way. We diall fpeak of that of Pigeons, in its proper Place. To The M O D E R N C O 0 K. 19 To make a Pottage of Chickens with Rice and Craw- fijh. YOU boil your Chickens, as above ; but the Garniture is quite difFe ent. Take a Handful of Rice, pick it very clean, and wafh it in feveral Waters ; then put it into a Pet, and boil it in good Broth, with Half a Dozen of live Craw-fifh ; flir your Rice now and then to prevent Burning, and add more Broth to it; when well tailed, and you are ready to ferve Dinner, take out the Craw-fifh, and put a good Cullis of Craw-fifh in their Place. (See the Manner of making it in the Article of Cra*w- fi/b and Rice Olio.) Take your Chiekens out of the Pot, and take the Slices of Bacon and range them in your Soupdifh, put¬ ting your Rice over them. Serve them hot. Garnifh your Soup with Craw-fiih, if you think proper : It will not make your Pottage eat better, but it is an Ornament. Pottages of Capons, Fowls, and Tutkies, with Rice and Craw-fiih, are made the fame Way as this of Chickens. A Pottage of Chickens with Rice. HAVING picked, blanched, and trailed your Chickens, as above, cover them with fat Bacon, and tie them with Pack¬ thread ; put them in the fame Pot you defign to boil your Rice in ; take the Quantity of Rice you want for your Pottage, pick it very clean, and waih it ; then put it into the Pot with your Chickens, and put them into fome good Broth to boil ; be lure to llir it now and then, for Fear it fhould burn, and to add more Broth, as the former wafl.es: When your Chickens are boiled enough, the Rice will be fo too. When you are ready to ferve Dinner, take out your Chickens and put them into your Soup-difh: Obierve that your Rice be well tailed, put it over your Chickens, and ferve it hot. You may make a Border of Pafte round the Rim of your Difh, or ufe PuiF-pafte cut in Triangles and baked, though Gar¬ niture be feldom ufed 5 but do as you think fit. Pottage of Capons and Fowls with Rice is made after the fame Manner. A Pottage of fmall forced Loaves. TAKE eight fmall Loaves of the Bignefs of an Egg, and one Loaf of a Quarter of a Pound Weight of Pafle, rafp them well, and iet them be of a fine Colour j open them at the Top, take out all the Crum very clean, and force them with fome minced Partridge. [You will find the Manner of doing it in the Article of Pottage, the Jacobine lVay.~\ Then boil your forced Loaves in good Veal-gravy ; make a Ragout of Cocks-combs and Sweet-breads cut in long Pieces, and with iliced Truffles, fome fmall Mufhrooms, and eight fmall Artichoke-bottoms ; pafs all thefe in a Stew-pan in melted Bacon, and put to it fome good Veal gravy ; let it boil llowly : When enough, put a Cullis of Partridges to it, which is prepared as follows: C 2 Half. 20 < Phe Modern Cook.' Half roaft a Partridge, then take it off, and pound it in d Mortar ; take a Pound and an Half of a Fillet of Veal, and a Piece of Ham cut in Slices, and garniih the Bottom of a Stew- pan, adding an Onion cut in two, and a Carrot and Parfnip alfo cut in two ; cover the Stew-pan, and fet it a fweating, till the Liquor flicks lightly to the Pan, but not till it burn : Drudge it with a Dull of Flour, and give it feven or eight Rounds on the Stove ; mciften it with half Gravy and half Broth, and feafon it with Mulhrooms and Truffles, a whole Onion, fome Parfley, and a little fweet Bafil ; let it fimmer for about Half an. Hour very flowly, then take out the Slices of Veal, and put in the pounded Partridge : Strain it through a Strainer, taking Care the Cullis be not too thick3 pafs it into the Stew-pan to your Ragout: Steep fome French Rowls, as ufual, in half Gravy and half good Broth in your Soup difh ; lay your fmall Loaves together hand- foroely and in good Order, with an Artichoke-bottom between each Loaf 3 garniih the Rim with Cocks-combs and Sweet-breads cut in long Slices; let your Cullis be well tailed 3 fill up your Soup dilh with the Cullis, and ferve it hot. A Pottage of white Profitrolles, or fmall forced Loaves, THIS Pottage is made the fame Way as the laft, only, in the Room of a browh Cullis, you mull ferve it with a white one, the Queen's Way. You will find the Way to make it, in the Chapter of Cul- Ujfes. A Pottage of fmall forced Loaves with Craw-fifh. YOU mull force your Loaves, and boil your Crufts, the fame Way as above 3 put into a Stew-pan fome Cocks-combs and Sweet-breads, with fome Mulhrooms, Truffles, Craw-filh Tails, Artichoke bottoms, and a Bunch of fweet Herbs j add fome good Veal-gravy, and let it fweat gently ; take off all the Fat, and put to it a Cullis of Craw-filh (you will find the Way to Brake it, in the Article of Chicken Pottage with Craw-fjh 3) your Crufts being boiled in the Dilh you intend to ferve the Pot¬ tage up in, put the eight fmall Loaves in Order upon your Crufts,' with the Artichoke-bottoms between each Loaf; garniih the Rim of your Difh with Cocks-combs and Sweet-breads cut in long Pieces: Obferve that your Ragout and Cullis of Craw-filh be well tailed, and not too thick 3 throw it on your Pottage, and ferve it hot. A Pottage of §£itails, Partridges , or Pigeons in fmall forced Loaves. TAKE fome Quails and boil them in a Braife : Pafs fome Cocks-combs, Sweet-breads, Artichoke-bottoms, Mulhrooms, and Truffles in a little melted Bacon, and wet them with Veal-gravy ; then take off all the Fat very dean, and bind it with a Cullis of Part ridge, as is diredled above, in the Pottage of fmall forced Loavti. The Mod 'ern Cook. 2 1 Loaves. Take your Quails off the Braife, drain them a little* and throw them into your Ragout ; then put each of them into a fmall Loaf emptied for that Purpofe, -together with a little of the Ragout; let them fimmer a little in Veal-gravy ; foak your Crufts in the Soup-dilh you intend to ferve in, with half Gravy and half Broth ; put your Loaves in Order upon your Crufts, with an Artichoke bottom between two ; garnilh the Rim of your Difh with Cocks-combs and Sweet-breads, with fmall Mufhrooms forced : Obferve that your Ragout and Cullis be well tailed ; throw them on your Pottage, and ferve it hot. Small forced Loaves of Partridges, Turtle-doves, and fmall Pigeons are done the fame Way. Though thefe Pottages of fmall forced Loaves be feldora ufed, I would, however, juft mention Dmc of them in this Place, that may ferve in large Entertainments. Another Pottage of fmall forced Loaves. TO con fill of fix Loaves, three forced with Ham, and three o' thers with Capon, garnifn with fmaU Scotch Collops of Veal glaz¬ ed, a Rim of Cocks-combs, and a Ragout of Mufhrooms, Arti¬ choke-bottoms, Ends of Alparagus, all palled in a Stew-pan, with feme good Veal-gravy a little thickened : Your Pottage being rea¬ dy to ferve, throw on your Ragout, and ferve it hot. A Pottage of forced Pigeons with brown Onions. TAKE fome large Pigeons, pick, draw, and trufs them well, loofen the Skin off the Breaft wifh your Finger, and force them with a Force-meat thus: Take fome white Fleih of Fowls, or elfe a Peace of Veal with a little Bacon and Calf’s Udder blanched and feafoned with Pepper, Salt, fweet Herbs, and Spices; a few Mufh¬ rooms, Truffles, Parfley, and young Onions ; three or four Yolks of raw Eggs, and a few Crums of Bread boiled in Cream : Mince all well together, and pound them in a Mortar ; force your Pige¬ ons with this Force-meat, flop the Vent of your Pigeons with a Skewer, and blanch them, leaving them but a Moment in the boiling Water ; pick them clean over again, and fet them a boiling in a Pot of good Broth. Take fome fmall round Onions, cut off the Ends, and blanch them in Water ; then peel them, and put them into a Pot with good Broth, and Veal-gravy, and fet them a boiling ; when boiled, take them out very carefully, for Fear of breaking them, and put them into a Sieve to drain : Take a French Rowl, cut off the Cruft, and put it into a Stew-pan, and put to your Cruft the Broth your Onions were boiled in, and fet them to foak and fimmer; when tender, put them in your Soup-difh with your forced Pigeons upon them, and garnifh your Difh vvith the Onions; fill up your Soup-difh with Veal-gravy, and fee that it be well tailed ; ferve it hot. If you would have a Binding, inllead of Veal-gravy, bind it with clear Cullis of Veal and Ham. Pottage of Turkies with Onions is made the fame Way a$ the laft. C x A Pot- 22 The Modern Coo k. A Pottage of Parmefan Cheefe. TAKE fmall rafped Loaves of the Bignefs of a middling Oni¬ on well rafped, dip them in a little melted Batter, and diudge them with Parmefan Cheefe; put them in the Oven to take a fine Colour j boil fome Crults of French R.owls, as ufua!, in a Stew-pan with good Broth ; when tender, put them into your Soup-dilh, and put over your Crufts fome minced Partridge, and over that fome rafped Parmefan Cheefe, and put this likewiie into the Oven to take a fine Gold-colour ; take all out and garnifti the Difti with the little Loaves; you muft have a large one done after the fame Manner, and forced with minced Partridge, to put in the Middle of your Difti. Serve it hot. A Pottage of Partridges. YOUR Partridges being picked, drawn, miffed, and fealded, lard them with middling Lards of Bacon well fcafoned, and half roaft them; then take them off", and put them into a Pot with a Bundle of Roots, fome Onions, and fome good Broth ; fet them a boiling. Make a Cullis after this Manner : Take a Pound or two of a Fillet of Veal, and a Piece of Ham, cut them in Slices, to garnifti the Bottom of a Stew-pan, flice an Onion, Carrot, and Parfmp, and put the whole covered up over a flow Fire ; when the Liquor flicks to tire Pan, without burning, put in a little Piece of Butter, and a Duft of Flour ; tofs that leven or eight Times over the Stove, wet it with half Gravy and half broth, and put in fome Crufts of Bread, a little Parfiey, a Chibbol, Mufhrooms, Truffles, and a very little fwcet Bafil, and let all fimmer together; pound roafted Partridges; the Cullis being enough, take out the Slices of Veal, and put in the Partridges; itrain it through a Strainer, and put it into a Pot and keep it hot ; boil fome Crufts of French Rowls in the Soup-dilh you intend to ferve it in, or in a Stew-pan, with the Liquor that your Partridges were boiled in : When tender, lay them in your Soup-dilh, and lay your Partridges handfomely upon them ; fee that your CulLs be well tailed, pour it upon your Pottage, and ferve it hot. A Pottage of a Turkey with Endive. DRAW, trufs, and blanch your Turkey, wipe it dry, and pick it clean ; tie it up in a large Slice of fat Bacon, and put it into a Pot with fome good Broth, and a Handful of Hired Endive, and fet it a boiling ; take more Endive and blanch it in boiling Water ; then take it out and put it in cold Water, drain the Water from it very dry, tie it up in a Bundle, and boil it with your Turkey, or in your Broth-pot. Take a French Rowl, cut off the Cruft, and put it into a Stew-pan with the Broth your Turkey was boiled in ; hav¬ ing firft ftrained it, and taken off the Fat very clean, the Cruft being tender, put it into your Soup-dilh with the Turkey over it ; garniih the Rim of the Difti neatly with the Endive ; pour on fome Veal- gravy ; ferve it hot and well tailed, Pottage of Turkey with Ce¬ lery is made the fame Way. . We The MODERN COOK.' 1 % We make alfo Pottag’ of Capons, Fowls, and Chickens, with Endive and Celery, the fame Way as above. A Pottage of a Capon forced with Oiflers. TAKE a fat Capon, • draw and trufs it for Boiling, pafs your Finger between the Skin and Flelh of the Bread, cut the Bread out, and bone it; put the Flelh on the Drefler with a little Beef fewet, fome Bacon and fome raw Ham, Mufhrooms, Truffles, Parfley, and chopped Onions ; feafon it with Pepper, Salt, fweet Herbs, Spices, three Yolks of raw Eggs, and lome Crums of Bread boiled in Milk; mince all well together, and pound it in a Mortar; force your Capon with this Force-meat; you may add, if you pleafe, a Ragout of Oyfters; tie clofe up both Ends to preferve the Force¬ meat, roll it up in a S ice of Bacon tied with Packthread, and then make a Braife after this Manner : Put fome Slices of fat Bacon in ,a Pot, with Slices of Veal, and put in your Capon; feafon it with Salt, Pepper, and Slices of Lemon, a little fweet Bafil, fome Cloves, with Slices of Onions, Carrots, and Parfnips ; cover the Whole with Slices of fat Bacon, and Slices of Veal ; put to it fome Broth, and fet it a boiling very flowly; then prepare fome Veal- gravy, with a Binding after this Manner : Take a Stew-pan, and put in about a Pound, or a Pound and a half of Fillet of Veal iliced, with fome Slices of Ham, Onions cut in four Pieces, and a Carrot cut in four ; cover your Stew-pan, and let it fweat on a Stove, till it begins to ftick to the Stew-pan, without burning : That done, take out all the Meat, and put in a Piece of good frefli Butter, with a Handful of Flour, more or lefs, according to the Quantity of Cullis you make ; give it a fine Colour, keeping it ftirring witti a wooden Spoon ; then wet it fufikiently with good Broth, put in all your Meat again, and feafon it with Cloves, a little fweet Bafil, and fome Slices of Lemon ; take off all the Fat very clean, and be fure obferve it be well tailed ; fo ltrain it through a filk Sieve, and put in a VelTel to keep it hot. Then blanch fome good Oyfters in a Stew-pan over the Fire ; being blanched and well cleaned, put them in your thickened Veal-gravy ; take Care your Oyfters do not boil; take a French Rowl, cut off the Cruft, and put it into a Stew-pan with fome clear Broth drained upon it ; then put it over the Stove to foak or fimmer, and, when it is well foaked, put it into your Soup-difh ; take out your Capon and drain it, and having taken off the Slice of Bacon, put it on your Cruft, take fome of the Oyfters out of your Veal- Gravy, and garnilh the Rim of your Soup-dilh with them ; then put on your Capon the Veal-gravy thickened, and the reft of the Oyfters, and ferve them hot. Another Time, in the Room of the Veal-gravy thickened, make Ufe of a Cullis of Craw-filh, if you have any ; you may alfo ferve Cruft done the Oylter Way, with a Cullis the fame as aforefaid, and make your Bread ftick to the Bottom of your Soup-dilh, that they may hold well, and throw over it the Cullis and the Oyfters. C 4 C.ruJ\s 24 tfhe Mode r n Cook. Crufts with Cullis of forced Cray-fiftj. TAKE a round Loaf of a Pound Weight, cut it in two, take out the Crum, put the Cruft into a Stew-pan with fome good Broth, as ufual, and put it on the Stove to foak, till tender; then put it in your Soup-difh, then put your Soup-difh on the Stove, covered, with a Gravy-pan; when it hicks to the Difh, but before they burn, throw over it a Culiis of Craw-fifh, and ferve it hot: You’ll find the Way to make this Cullis, in the Chapter of CulliJ/es , and in feveral other Articles of Pottages. Crufts zvilh Cullis of Partridges. MAKE the Cruft hick to your Difh as above mention’d, throw a Culii- of Partridges upon it, and ferve it hot. Y ou’ll find the Manner of making this Cullis, in the Chapter cf CuliiJJ'es. Crufts with Mufhrooms. TAKE fome Mufhrooms, pafs them in a Stew-pan with a little melted Bacon, wet them with a little Veal-gravy, and let them fimmer a while ; when enough boil’d, take off all the Fat very clean, and bind them with a Cullis of Partridges ( you’ll find the Way to make it in the Chapter of Culli/fes) ; take a round Soup-loaf cf about a Pound Weight, cyt it in two, take out all the Crum, and put the Cruft in a large Stew-pan with a Spoonful of Broth ; put it diredlly in your Soup-dilh on the Stove, and let them ftick to the Difh, but not burn ; when they flick, throw over them your Mufhrooms, and ferve them hot. Crufts with Truffles. TAKE fome Truffles and pare them very neatly, cut them in Slices, put them in a Stew-pan with a little Veal-gravy, and let them fimmer llovvly ; being done, bind them with a Cullis made of Veal and Ham, take a round Pottage-loaf, about a Pound Weight, cut it in two, and take out the Crum ; put the Cruft in a Stew-pan, and over it a Ladle of boiling Broth taken out of the Broth pot; put it direJlly in your Soup difh over the Stove, and let it flick to it, but not burn ; when they ftick to your Difh, throw on it your Truffles, and the reft of your Ragout, and ieive them hot, Crufts zvith Morells. CUT your Morells in Halves, and wafh them in feveral Wa¬ ters, to tree them from Sand ; drain them well, pafs them in a Stew-pan with a little melted Bacon, and moiften them with a little Broth ; put in a Bunch of fvveet Herbs, and let them boil gently ; take a round Pottage-loaf about a Pound Weight, cut it in two, put the Cruft only into a large Stew-pan, drain on it a Ladle of Broth taken out of your Broth-pot, put it diredlly into your Soup difh, and make it fimmer, till they ftick to it, moillen- ing it every now and then ; keep it as whole as poftible you can, without cracking or breaking; moiften it with the Broth that you boil’d your Morells in, at the fame Time putting your JVIoiells upon itj then add a Cullis, made the Queen' s Way, and ferve is The MoDfeRNCooK. 25 hot. You’ll find the Way of making this Cullis, in the Chapter of Cullijfes. Crufts with Afparagus-‘Tops. TAKE fome Afparagus, cut off but the Green of them, blanch them, and put them into a little Pot with fome Broth ; put them to boil, and bind them with a Cullis of Veal and Ham ; take the Crult of a round Pottage-loaf about a Pound Weight, cut it, put it into a Stew-pan, pour over it a Ladle of Broth, and range them direttly in your Soup-difh ; then put your Difh on the Stove, and make your Cruft ftick to the Diili, but let them not burn ; moiften it now and then with a little Broth to keep it whole ; when they ftick to your Soup-diih, throw on them your Afparagus with their Gravy, and ferve them hot. Crufts with Parmefan Cheefe , the Piedmont Way. T A K E a round Pottage-loaf about a Pound Weight, unrafped, cut it in two, and take out Part of the Crum ; put it into a Stew- pan. and ft rain to it a Ladle of Broth out of the Broth-pot; put it diredtly in a Patty-pan, drudge them withrafped Parmefan Cheefe and fet it in the Oven to take a Colour; garnilh the Bottom of your Soup-dilh with Slices of Crum of Bread cut very thin, and powder them with rafped Parmefan Cheefe ; pour upon it a little Veal-gravy, and let it ftick a little to your Difh ; your Cruft having taken a good Colour in the Oven, put it into your Soup- difh, fill it up with a good Veal-gravy, and ferve it hot. Bain-Marie, or Mary’j Bath. TAKE three Pounds of Buttock of Beef, three Pounds of Fillet of Veal, and a Pound of Leg of Mutton, the Whole without its Fat, with a Capon and a Partridge; take an earthen Pot big enough to hold all this Meat; fcald this earthen Pot, before you ufe it, then put into it the Meat aforefaid, and feafon it with an Onion ftuck with two Cloves, and a little Salt; pour into it three Pints of Water, cover the Pot with its Cover, and ftop it clofeall round with Pafte and Paper, to keep in the Steam. Put on the Fire a large Kettle of Water, and fet it a boiling; then put your earthen Pot into this Kettle, and keep fome Water always boiling ready to put into the Kettle; as the other waftes, keep always fil¬ ling it fo, for the Space of five Hours; after which take it off and open it, and ftrain the Broth through a Sieve or a Napkin ; let it fettle, and take off all the Fat very clean. This is ufed for ficlc People, or to foak Crufts in for Pottages; and, when you have a Mind to do it with Rice, you need only fili the Belly of the Capon with Rice pick’d very clean, and do it the fame Way as above- mentioned. A Broth to he taken in the Morning for Breakfift. I S made of a Piece of Buttock of Beef, a Scrag-end of Mutton, the bloody Part of a Neck of Veal, and what other Meat you think proper, with two Chickens ; your Chickens being boil’d, you pound the white Flelh in a Mortar with Crums of Bread foak’d in Broth ; and, all being well tailed, you ftrain it through a Strai¬ ner 26 The Modern Cook. ner for to put on your boiled Cruft with the Broth that you have ready made. You will find the particular Broths ufed for Pottages of Health, and others, in their proper Places. What is here mention’d is for Pick People, adapted to their Purpofe only. A Broth for Confuming. P U T a Leg of Mutton (without the Fat) in an earthen Pot, with a Capon, a Fillet of Veal, a Slice of Beef, a roafted Par¬ tridge, and three Quarts of Water ; make it boil very foftly, till it be reduced to Half, and fqueefe it well through a Cloth. This Reftorative may be found among the Pottagcs a under the Title of ■A Pottagewithout Water. Veal Water, YOU muft cut a Fillet of Veal in very thin Slices, and boil them in an earthen Pot full of Water very flowly ; when they have boiled one whole Hour, ftrain the Water through a Cloth without fqueefing the Meat; you may add to it Barley-water, or fweet Almond-milk with Sugar, in order to make it better. Chicken Water. PUT three or four Chickens to boil in a Pot with fome Wa¬ ter, and make them boil two Hours very flowly ; when they are boiled, ftrain the Broth through a Cloth ; you may add to it fome Buglofs, Borage, Endive, and other cooling Herbs, according to the Neceflity of Perfons, and Phyficians Advice; this Water pur¬ ges gently, and is a Cooler, Capon Water. BO I L a Capon very flowly in an earthen Pot with three Quarts of Water; your Capon being boil’d, and the Water wafted to five Pints, take it out, without fqueefing it. This Water fattens, in particular, if you boil fome peeled Barley along with it. A Broth , the Auvergne Way. PUT in an earthen Pot well glaz’d, or in a filver Kettle, about fix Pounds of Slices of Fillet of Beef without Fat, three Pounds of a Fillet of Veal, and a blanch’d Neck of Mutton. The Whole being Ikimm’d, put it on a moderate Fire to boil flowly, feafon it with a little Salt, three or four Onions, a Couple of Clover, three or four Carrots cut in four, and three or four Turneps; put to it half a Hen, or a whole one; while it boils, take ofF the Fat now and then ; let it boil flowly to make it of an Amber Colour ; let not your Pot be too big, and let the Broth be boiled away to three Quarts. Your Meat being done, and your Broth relifhing, ftrain it through a Sieve into a glazed earthen Pot, and keep it in a cool Piace. This Broth is very good for thofe who have no Ap¬ petite; you may make Ufe of this Broth for a fmall Soup, or to make Panada’s with, boiling fome Crums of Bread with the white Flefh of a Fowl pounded, and then ftrain the Whole through a Sieve. The Duke of Bouillon made Ufe of this Broth, in his Sicknefs. Pottage, 27 *The Modern Cook. Pottage , the Citizens Way. PUT in an earthen Pot four Pounds of Beef, and Ikim it ; fea- fon it with Salt, fome Cloves, half a dozen Carrots,' as many Onions, and three or four Stalks of Celery, making with their Hearts a Bunch ; put them in your Soup; wnlh the Remainder tied up in a Bunch, and put it dire&ly in your Pot ; then put in it a little Leg of Veal, or other Meat, with a fmall Neck of Mutton, all your Meat together weighing about fix Pounds ; then put the Hearts of your Celery into the Pot, and let the Whole boil ilowly, putting the Pot before the Fire, that your Broth may boil only on one Side ; you may add two or three Lettuces tied together. Your Meat being done, and your Broth relilhing, foak fome Bread in it, and place on the Top the Hearts of the Celery, with fome Onions and Bits of Carrots. Another Time, you may boil in another fmall earthen Pot a Handful of Sorrel, with fome En¬ dive, Chervil, and Lettuces; make Ufe of thefe Things to put over your Soup. Take Care that your firft Pot be not too large, otherwife your Soup will not be relilhing. Advertifement. THE following Broths are all Phyfcal, and to le ufed only in Cafe of Necejfsty, or by Direction of an able Phyfcian : The Author does not pretend to give thefe Receipts of them, as his own Invention, but as he often made them himfelf, pur ft ant to the Directions of learned Phyjicians; he thought therefore, that thefe Receipts would le very acceptable to thofe who are Strangers to them, efpecially fince a Doctor's Prefcription does not always lead us to the exaCl Method of placing every particular Ingredient, nor even hint at the Way of or¬ dering them ; neither does he think himfelf anfwerable for their ill Succefs, and wrong Application through Ignorance, Chance, or wrong and imprudent Directions: But confning himfelf intirely within the Bounds of the Kitchen, which is his only Province, he thinks he has done his Part, by teaching hovj to make the /aid feveral Sorts of Broths ; and, if he mentions fome lndifpoftions and Sick- nejfes in which they may be ufed, it is, becaufe he has been an Eye- witnefs to their good EjfeCl on the like Occafions ; and fome Phyfscal Treatifes are full of fuch Prefcriptions ; but Books of that Nature are net fuppofed to be within the Reach of a Cook ; and fuch, as are un¬ acquainted with that Faculty, may think themfelves obliged to him , who furnijhes them with Means of being cured without them. A Sort of Pottage which the Poor may make. injlead of Meat Broth. TAKE four Ounces of ground Barley, Oatmeal, or pounded Rice, with an Ounce of Harts-horn Shavings ; put all into a Gal¬ lon of boiling Water, and let it infufe over a flow Fire, till it be fufficiently fwell’d ; let it boil to a perfect Co&ion, and ltrain it, while it is warm, through a Sieve ; add three Ounces of common Honey to it (the whiteft is beh) and lkim it carefully : You may likewife mix a Dozen or two of Almonds with it, either fweet or bitter, peeled cr pounded; or, inftead of Honey, you may take two 18 The Modern Cook. two Ounces of Sugar, and as mucli of frelh Eutter. You may alfo put the Yolk of an Egg in it, a little grated Nutmeg, orfome Pepper: Or elfe you may boil a few fweet Herbs with it, viz. Thyme, Sage, Winter Savory, with fome white Onions and a little Salt. The Poor may alfo make a wholfome Pottage, by mix¬ ing one or two Yolks of Eggs in a Pint of boiling Water, with a little Honey or Sugar, and two or three Spoonfuls of Wine. To make a Pottage for one or two Perfons. TAKE four Handfuls of Pot-herbs, pick’d, wafli’d, and cut fmall, two or three Onions cut fmall likewife, three or four Leeks, Half an Ounce of frelh Butter or Bacon, four Spoonfuls either of fine Flour, pounded Rice, Oatmeal, or peel’d Barley, a Dram of Salt, and a little Pepper ; boil the Whole in three Quarts of Wa¬ ter, which mull be reduced to a Pint and a Half, and kept for Ufe. You may make, at the fame Time, Pottage enough for three or four Days. To make Pottage enough for ffty Poor for a little Money. TAKE two or three Pounds either of fait Butter, Sewet, or Bacon j let them be melted in a Kettle big enough to hold both your melted Bacon or Butter, &c. and your Herbs : When this Fat or Butter is coloured and hot enough, throw in an Handful offuch Pnt-herbs and Roots as are in Seafon, viz. Sorrel, Beets, Lettuce, Chervil, Endive, Cabbage, Leeks, Turneps, Cucum¬ bers, Pumpkins, &c. all in due Quantities ; and, when they are picked, wafhed, and cut fmall, put them into the Kettle, and dir it often to make it boil ; then put in fix Gallons of boiling Water, feafoned with Half a Pound of Salt, and Half an Ounce of Pep¬ per ; let the Kettle boil about a Quarter of an Hour, more or lefs, and your Broth will be done. If you have a Mi'Ad to put either Peafe, Beans, Lentils, Rice, Oatmeal, or peeled Bar¬ ley, &c. into this Broth, take Half a Bulhel of any of them, which mud be ground, after it has been dried in the Oven. This Pulfe, being ground or pounded in a Mortar, is done in a Quarter of an Hour like Pap; but, when it is boiled whole, the Doing of it requires more Time and Trouble. To make this Broth the mere relidiing, put a little Garlick, Chibbols, and Shalots into it; and, to make it more nourifhing, add two Bul¬ locks Hearts, or one of the Livers well chopped. As foon as this.Broth is thick enough, and whild it is boil¬ ing, put five and twenty Pounds of Bread cut in fmall Bits in¬ to it. The hotter this Sort of Broth is eaten, the more nourifhing and ftrengthening, but the Bread fhould boil in the Broth no longer than a Minute. A large Copper, built upon a Stove, would be belt for the Purpofe ; for then the third Part of Wood, or Coals, will fuffice ; but, if that Conveniency cannot be pro¬ cured, this Sort of Broth may’, however, be made ip a large Kettle. The 29 The Modern Cook. The Dijlribution of the Broth. Get a Ladle that will contain about Half a Pint, give a Pint and Half of this Broth at Dinner, and as much at Supper, to each poor Perfon that is above fifteen. The Expence of each Perfon’s Share of this Broth will come to about two Pence. Another Sort of Broth for the Poor when fick, or healthy. TAKE a Pound of frefii Butter, or fait Butter, brown it in a Frying-pan, add a Pound of fine Flour, and keep it furring, till the Flour is brown; then pour it into four Gallons of boil¬ ing Water, Jet it boil together about Half a Quarter of an Hour, then take it off, and keep it in a hone Pot. Here you have enough for a great many Dilhes of Broth. If you will make but one Dilhful for an old Perfon, Half an Ounce of But¬ ter, and as much of fine Flour, will do; for a Child take but half the Quantity. This Broth is given to a Patient, every third or fourth Hour, as othdr Broth. For healthy People, boil a fufficient Quantity of Onions, or of other Pot-herbs, Roots, and Pulfe in four Gallons of Wa¬ ter; cut them all very final], that they may boil the eafier. Be¬ fore you put in the Flour and Butter fried together, your Onions or Roots mull be quite done, and then pepper and fait your Broth ; mix fome Yolks of Eggs with it, if you can afford them. You may alfo make Broth with Bread foaked in it, add¬ ing a Dalh of Vinegar, or fome Spoonfuls of Wine. There is no Nourilhment more proper than this for poor People, or Sol¬ diers. You may likewife give fome of this Broth (but without Vinegar) to Children, inllead of Pap. This Broth is to be made every Day in Summer, and every other Day in Winter; when you take fome out, llir it with a Ladle, that it may be the better mixed'. ^ Lent Broth. LENT Broths are generally made with Water, Onions, Leeks, Lentils, Herbs, Roots, and Pumpkins ; fome put Fifh, Frogs, and Craw-filh into thefe Broths, which may be alfo drelfed after the Manner of fine Pottages. Milk Pottage is well known by every one ; but, to make it more palatable, befides Salt, put a little grated Nutmeg into if, with fome bitter Almonds, one or two Cherry-bay-leaves, and a Spoonful of double dillilled Orange-flower Water. As Cow Milk does not agree with every one’s Conflitution, and fcours and curdles in the Stomach, make Ufe of Almond- milk ; put wheaten Bread into thefe Broths, but no light Bread, becaufe there is too much Yeaft in it. A Broth for Children. THIS Broth is prepared in a Pot made on Purpo can be procured. fe, if it A Broth 30 ‘The Modern Coo k. 1 A Broth au Bain Marie. TO make this Broth, take a Pound of a Fillet of Beef, a Pound and a Half of Veal, half a Capon, or a Fowl not too fat, with an Onion ftuck with Cloves j let all boil together over a flow Fire, with Water enough, till it boils away to a thin Jelly, fo as to be neither too thick nor too thin. Take Care to give none of this Broth to Children, unlefs it be made the fame Day, efpecially in Summer ; keep it in a Stone-pot, or in a Gally-pot, in a cool and dry Place; skim off the Fat, before you ufe it. Panada’s for Children. TAKE the Crum of flale Bread, crumble it fmall upon a Napkin, or, inllead of this, take rafped Crufts of Bread enough to make a Panada, and add the Yolk of a new laid Egg, if you think fit; Children will find their Panada more relifhing than their ordinary Broth or Pap. Inftead of Bread, you may take pounded Rice boiled in Water. This Panada mult be pretty thin; and, to make it the more nourifhing or purgative, when the Child’s Body is coftive, add a Spoonful of good Oil. A Panada for thofe who are cither recovering their Health , or have loft their Appetite. PUT a Spoonful of good Broth into a Stew-pan, with a Piece of white Bread as big as Half an Egg, which muft be well foaked ; then pound the White of a Capon, or a Fowl ; when pounded, put it to your Bread, and ftrain it through a Sieve ; but take Care your Panada be neither too thick nor too thin. A Panada with Oatmeal. TAKE one or two Ounces of good Oatmeal, put it in luke¬ warm Water, fhift the Water often, and skim off the Flower ; put the Remainder of it in the Bottom of an earthen Pot over the Fire ; let it boil gently in a Pint and a Half of Water, till it is half boiled away, then take it off, and ftrain it off imme¬ diately. If the Panada, fo boiled, be too thick, put a little Water to it ; but, if too thin, boil it a little more, add a little Sugar, and a Spoonful of white Wine. You may make another Sort of Broth with lefs Trouble and Charge, in this Manner : Beat up the Yolks of two new laid Eggs, with the fourth Part of a Porringer of good Broth, and let it be done [au bain marie) after the fame Manner as Egg9 with Milk, without ftirring it, whilft it boils. This may be given to Children, by putting in feme thin Slices of Bread. A cooling and 'medicinal Broth. EVERY one knows that Broth is nothing but the Juice of Meat and Herbs made in boiling Water, and is the moft proper, and, in a Manner, the only Food in Fevers, and other Difeafes that are attended with a Fever, that do not allow of more folid Nouriihment, and require feme particular Sorts ef Broth. Having 'The Modern Cook. 31 Having chofen the Meat you defign for your Broth, boil ic with a fufficient Quantity of Water in an earthen Pot, which is put over a quick Fire; when your Broth is well skimmed, leiTen the Fire, that the Flame may not reach the Top of the Pot. If you are obliged to put any Herbs, or Roots, in your Broth, waih them well, having firft picked the Herbs, and cue and feraped the Roots. Broth is commonly fuppofed to be enough, when the Water is boiled half away. As foon as you take your Broth off, ftrain it together with the Meat, fqueefing it, more or lefs, according to the Neceffity of making it either ftrong or weak ; then put it into a Stone-pot, or Galley-pot, and keep it in a cool and dry Place : When¬ ever you have Occafion to give fome of it to a Patient, warm it if poffible, aubain marie, that is, in luke-warm Water. The Roots, Herbs, Flowers, Fruits, or Seeds, ufed for cool¬ ing-broth, are the Leaves of Borage, Buglofs, Lettuce, Beet, Purflane, Chervil, Pimpernel, white Endive, Sorrel, Dandelion^ wild Endive, Lung-wort, Hops, Agrimony, Cowilip, Violet, Periwinkle, Nettle, Fumitory, Elder-tops, Seeds of Pumpkins and Cucumber. When feveral Sorts of Herbs, or Roots, are required for fome Sorts of Broth, in a Seafon when they cannot be procured without great Difficulty, ufe fuch as you can eafily get, and in- creafe the Quantity, in Proportion to thofe that are wanting. In lhort, among the great Number of Plants which are ufed for Broth, you are often obliged to have Skill in chufing thofe that are molt efficacious for Indifpofitions or Difeafei, to which a prefent Remedy is wanted. A cooling Broth with Veal. TAKE half a Pound of Veal cut in Slices, and a Chicken, with a Handful of four or live Sorts of the Plants before mention¬ ed, which are to be picked, walked, and cut very fmall ; let them all be boiled in three Pints of Water, till they are half boiled away ; then take it off the Fire, ftrain them off, as be¬ fore, and make them ferve twice. The moft common Effedt of this Sort of Broth, is to moiften and to cool. It is of great Ufe in fuch Difeafes as proceed either from Heat or Drought. Chicken-Water. F ILL a Chicken skinned and drawn, with an Ounce and a Half of the four cold Seeds peeled and a little bruifed ; put them into a varnilhed earthen Pot, pour over them three Quarts of W ater, let them boil over a flow Fire, till your Water is redu¬ ced to a Quart, and then ftrain it flightly through a Sieve, Let the Water fettle, ftrain it offagain, and keep it in an earthen Veflel, to be ufed on Occafion. 1 his Chicken-W r ater cools and moderates the Heat in a Fe¬ ver.; it is therefore given to drink in Agues and Fevers, in the In¬ tervals of drinking Broth, This Water is very proper in hot and burning 32 The Modern Cook. burning Fevers, Inflammations of the Lungs and Stranguries, and likewife for fuch Patients as are of a weak Conftitution, and are inclinable to be thirlly. P chi oral Chicken Broth. T AKE a Chicken, draw it, bruife and flat it; then put into the Jelly an Ounce of the four cold Seeds a little bruifed, Half an Ounce of peeled Barley, as much Rice, and a little double refined Sugar ; let all boil over a flow Fire in three Quarts of Water, which, when boiled to Half, mull be flrainedoff flightly. Cooling Broths with a Calf’s Liver. TAKE a frelh Calf's Liver ; take out the Gall, and add a Calf’s Heart to it, if you think fit, which is to be cut in Slices, and well vvafhed; let them boil in two Quarts of Water; which, when boiled to Half, is to be taken off and (trained through a Sieve, without lqueefing it; this is to ferve twice or thrice. In the Spring or Autumn, when Herbs have molt Strength, you may flick the Liver, before you boil it, with Plants, fuch as Leaves of wild Endive, Harts-tongue, Chervil, Pimpernel, Crefi* fes, or the like. This Sort of Broth is very good for thofe that are in Fevers, either burning or malignant, Cfc. with frequent and inveterate Vomitings; Heavinefs and Weaknefs of Stomach; for this Broth will quickly pafs through, and will not lie heavy cn the Stomach ; it likewife purifies and iweetens the Blood, and makes it circulate. Some of this Broth is taken in the Morning falling ; and then four Hours after Dinner, to be continued for a Month. A moijlening and cooling Broth with Herbs. T AK E fomc Leaves of Sorrel, Beet, Lettuce, Purilane, and Chervil, two large Handfuls of each, pick, wafh, and cut them all fmall, let them boil with a Crull of Bread, and two Drams of frelh Butter in two Pints of Water, which, when half boiled away, is to be taken off and (trained through a Sieve; and if it be required to keep the Body open, as foon as it boils, add the Herbs before- mentioned, with two Drams of Cream of Tartar. This Broth is to be taken for twelve or fourteen Days, taking a Purge firlt, another about a Week after, and one after the Whole is ufed. Broth of Craw-fifh to fweeten the Blood. TAKE a Chicken (the Fat of which mull be taken off) and Half a Pound of Veal cut into Slices, with eight Claws, and as many Craw-fifh Tails walked, and pounded in a marble Mortar; add to thefe 1'ome Lettuces, Purilane, Chervil, and white Eridive, a Handful of each, pick’d, walk’d, and cut fmall: Let all boil together in three Pints of Water, till it is reduced to a Pint and a Half; drain it off, while it is hot, and make it ferve twice. The Fat is not to be taken off, becaufe that, which fwims upon this Broth, is only the oily Juice of the Craw-fifh, in which its Efficacy confifts. T'ifer 33 The Modern Cook. Viper Broth to purify the Blood. GET a Chicken, taking off the rat, as before, fome Pimper- fiel. Endive, Chervil, and Lettuces, a Handful of each, pick’d, toafh'd, and cut final!; put a Viper to thefe, which you mult fkin alive, and cut into Bits; after you have taken off the Head and Tail, take out the Entrails, referving only the Heart and Liver. Let all be boiled in three Pints of Water, till Half is boiled away; then take it off, drain it through a Sieve, and make it ferve twice. It is taken falling every Morning, for fourteen Days, taking a Purge at fird, and one at laid. When the Blood requires to be purified more efiicacioufly, you may, inllead of cooling Herbs, make ufe of Half a Dram of vulnerary Herbs of all Sorts well mix’d, as they come from Switzerland. Red Broth very proper in Diftempers , where opening Remedies are prefcrib'd , as in the Obf ructions of the Reins and Bladdery according to the Prefcriptions of Phyficians. TAKE Grafs-roots of Straw-berry Plants, Dandelion, wild Endive, Agrimony, Sorrel, and Buglofs, a Handful cf each pick’d and wafh’d ; beat thefe Roots with the Handle of a Knife, to get out the Hearts and Strings; then cut them fmall, and let them boil for Half an Hour in a Pot with fix Pints of Wa'er; add to thefe Ingredients fome Leaves of Hops, Agrimony, Borage, Bu- glofs. Pimpernel, Dandelion, Spinage, Sorrel, wild Endive walk'd and cut fmall with fome Purflane, and the leveral Sorts of Maiden¬ hair, Half a Handful of each ; let them all boil for a Quarter of an Hour; then take off the Pot, and, when your Broth is cold, let it run through a Sieve without draining, and keep it in a Bot¬ tle well cork’d, in a cool and dry Place : Half a Spoonful of this Sort of Broth is taken in the Morning falling, with the fame Quan¬ tity of Veal and Chicken-broth, without Salt. The Patient may take fome Glades of this opening Liquor, at any other Time of the Day. A Broth , with a Calf's Pluck , againjl Pains in the Breajl or Lungs. TAKE the frefheft Calf’s Pluck you can get, cut it into S’lces, Ihift it through feveral Waters, as alfo fome Leaves of Ground Ivy, Colts-foot, Periwinkle, and red Cabbage, Haifa Handful of each, with two Pippins, or Cal-ville Apples, par’d and cut into Slices; let all be boiled, as ufual, and put a Dram of brown Sugar-candy diffus’d in every Porringer of Broth. You may add to the Calf’s Pluck Half a Dozen of Craw-filh boil’d in Water, and pounded in a marble Mortar, having firft taken out the Gall. If the Pain in the Bread or Lungs is attend¬ ed with a Loofenefs, and the Patient wants Nourilhment, put al¬ ternately, in each Porringer cf Broth, the Yolk of a new laid Egg. You may, indead of the Calf’s Pluck, make this Broth with a Pound of a Buttock cf Beef. The Taking of this Broth mult be D conti- 21 The Modern Cook. continued for a Month or fix Weeks, and a Purge may be taken in the mean Time, if needful. As for thofe Patients whofe Blood is vitiated, without being in a Fever, they mull make ufe of Fumitory and Scurvy-Grafs, or Vulnerary Herbs from Switzerland. To make this Broth the more efficacious, put the Pot over luke¬ warm Water, and pound fome Bits of a Viper ; ftrain the Juice out of it, to mix with the other Ingredients: If you cannot get Jive Vipers, take a Dram of their Powder. These Sorts of Broth are very ufeful, immediately after a Fit of an Apoplexy and Palfy ; as alljp in curing the Itch, Eryfipelas, Morphew, Boils, &c. A Broth for an objlinate Head-ach. TAKE Half a Pound of Veal cut into Slices, fome Leaves of Eetony, Balm-gentle, and Elder-tops, a large Handful of each ; as alfofome Roots of wild Endive and Dandelion, Half a Handful of each, with the Claws and the Tails of eight Craw-filhes walh’d and pounded. Let all be boil’d in three Pints of Water, which mull be boil’d to Half: Take it off, and itrain it through a Sieve. A bitter Broth againjl Dijlempers in the Stomachy and Vomiting. TAKE fome Heads of little Century, Wormwood, St. John's- ■tvort, fome Flowers of Camomile, and Leaves of Carduus Bene- didlus, Harts-tongue, and Fluellin, with fome bitter Orange-peel, and Roots of Gentian ; dry all thefe in a ffiady Place ; cut them very fmall, and keep them well mix’d together in a tin Box: When you are difpofed to make Ufe of them for Broth, take a Pound of Veal, or a Chicken beat flat, and let the Whole boil to¬ gether in three Pints of Water, till it be half boil’d away ; then let it run through a Sieve without Straining, and make it ferve twice. • This Sort of Broth is to be ufed in the Morning falling, and three or four Hours after Dinner, for fourteen Days or three Weeks, taking fome Purge at full and at lail. Another Sort of Broth , with a Calf's Pluck , againjl Pains in the Breaft or the Lungs. TAKE a freffi Calf’s Pluck, as diredled before, with fome Jubarbs, Sebelles, Dates, Figs, Jar-raifins, Half an Ounce of each, and the fame Quantity of the feveral Sorts of Maiden-hair, which are the Adianthum, Spleen-wort, Harts-tongue, and Poly- pode ; let all boil in three Pints of Water, till boil’d away to half the Quantity ; then take it off, ftrain it through a Sieve, and make it ferve twice. Chicken Broth againjl Pains in the Breaft or Lungs. TAKE a Chicken fluffed with a Dozen of Jubarbs, and a3 many Sebelles, with Flowers of Colts-foot, Leaves of Lung-wort, Harts-tongue, Borage, and Buglofs, a Handful of each: Let the Whole be boiled together, till it be half boiled away. When your Patient is ready to take it, mix with this Broth twenty Grains «£■ Sulphur-falt. Broths , *Tbt Modern Cook. 35 Broths , ‘With Snails and Frogs , againfi a dry Cough . TAKE a Dozen of Vine or Garden Snails, and the hind Legs of two Dozen of Frogs; let them have two or three Boils, to take off the Skim, and pound them in a marble Mortar; take alfo the White of four Leeks, or Half a Dozen good Turneps, which you mull fcrapeandcut fmall, withafinall Handful of peeled Barley. Let the Whole boil in two Pints of Water, till boiled away to one : Then let it run through a Sieve, without draining it, and make it ferve twice : Before you give it to your Patient, put ten or twelve Grains of pounded Saffron into the Porringer. This Sort of Broth is taken falling in the Morning, and three or four Hours after Supper, for a Month or fix Weeks, taking fome Purge, when requifite. A Broth againfi Obftruffians in the Mefentery , Liver * and Spleen. TAKE a Pound of a Fillet of Veal cut in Slices, fome Roots of wild Patience, wild Endive, Leaves of Chervil, Pimpernel, Agrimony, Harts-tongue, and Creffes, half a Handful of each, picked, walhed, and cut fmall j add a Dram of pounded Rhubarb, a Dram of Wormwood Salt, and an Ounce of.Steel pilings walh¬ ed in vvarm Water to cleanfe it, then tie it up, but not too tight¬ ly. Let the Whole boil together in three Pints of Water, which mull be boiled away to half the Quantity. Then take it off, and throw away the Filings ; llrain off the Broth fiightly, and let it ferve twice. A Porringer ofthis Broth is to be taken falling every Morning, and another Porringer three or four Hours after Dinner, for a Month : The Patient is alfo to take a Purge at firft, another a- bout ten Days after, and one at laft. A Broth againfi Vapours. TAKE fome Leaves of Mallows, Matlhmallcws, Betony, Mer¬ cury Herb, Mugwort, aud Sorrel, a Handful of each ; pick, walk, and cut them fmall, and let them boil in three Pints of Water to half the Quantity ; make it ferve twice. Your Patient is to ufe this Broth in the fame Manner with thole mentioned be¬ fore, to be taken in the Morning, A natural Broth of Craw-fijh to purify the Blocd. BOIL about a Pound of a Fillet of Veal in a fmall earthen Pot or Kettle, with two Pints of Water, and more, if you defign to make your Broth thin, or a greater Quantity than a Porringer full: Your Fillet of Veal being enough, pound Half a Dozen of live Craw-lilh ; after they are well pounded, put them into a Stew-pan, with your Veal-broth, and let it have a Boil or two ; ftrain it through a filk Sieve, and ferve it up hot. Take Cate the Broth be not too much fahed. Creffes Broth. PUT about a Pound of a fillet of Veal in a fmall Kettle, with two or four Pints of Waters skim it, let it boil flowly, D 2 till 36 The Modern Cook.' till Half be boiled away ; then take two Handfuls of Water- creffes well waffied, and chop them into your Broth ; let them have .three or four Boils ; then ftrain the Whole through a filk Sieve, and ferve it up hot. At another Time, you may pound your Creffes to make your Broth look greener, and be more cooling. Chervil Broth. DRESS this Broth in the fame Manner with the laft ; but, inftead of Creffes, take fome Chervil with a little Borage, and it will be very cooling. Another Sort of Chervil Broth. INSTEAD of boiling your Chervil, pound it, and take about a Glafs of its Juice; mix it with your Broth, whilft it is hot, but not boiling, left the Juice lofe its Tafte and Quality. This Broth is very cooling, though it does not look pleafing to the Eye, by reafon cf its Greennefs ; but it has more Vertue in the Spring, to iweeten and purify the Blood, than in any other Seafon. A Broth of wild Endive. MAKE this Broth, with a Fillet of Veal, as before ; put in two Handfuls of wild Endive, let it have a Boil, then llrain it Off, and ferve it up hot. A Sccrfonera Broth. THIS Broth is made like that before, but, inflead of wild Endive, take a Dozen of Scornofera Heads, which you mull boil with the Veal. This Broth is very good for the Stomach. Turnep Broth againfl a Cold. PUT in a fmall earthen Pot Half a Dozen of Turneps pared and cut in Bits, with four Pints of Water, which mull boil away to two ; ftrain well off the Turneps with their Liquor ; into which put about an Ounce and a Half of Sugar ; let it have three or four Boils, skim off the Scum of the Sugar to make it clear, and ftrain it again through a filk Sieve. This Broth is to be taken very warm every Evening, and likewife in the Morn¬ ing, if you think fit. A. firengthening Broth to warm the Blood of elderly and' weak People. GET about two hundred Sparrows ready picked and drawn. Without Walhing, and a Leg of the beft Mutton you can get? having firft taken off the Fat, cut it into fmall Bits : Take an earthen Pot well glazed, with a clofe Lid ; put your Sparrows into it with fome Bits of Mutton, mixed with a Handful of wild En¬ dive, as much Borage, Chervil, and Pimpernel chopped fmall, with a Dram of Amber, three or four Cloves, and a Quarter cf an Ounce of Salt: Cover the Pot with Pafte round the Lid or Maftick, twift it with Hay from Top to Bottom, and put your Pot, for forty Days, in Horfe-dung, three Feet deep over, under, and round it; after which Time, takeout your Pot, and fqueefe the Vhe Modern Coo k*’ "37 the Meat and Herbs together through a Sieve or clean Napkin, todraw the Subftance out of them, which you muft put into a glafs or earthen Veffel glazed, and keep in a cool Place. When you make Ufe of this llrengthening Broth, warm no more of it than the Quantity you defign to take. Thofe, who are indifpo- fed, may take fome in the Morning, and in the Day Time, in the Evening at the molt convenient Hours : This Broth is pro¬ per for raw cold Stomachs. But as it is not enough to have, hitherto, lhewn the Way of making all Sorts of Broth, which may be conveniently ufed at all Times, and in all Places, it is proper, for the Benefit of the Public, to give Directions for making Broth for thofe that travel into foreign Countries, and particularly for thofe that are at Sea, or lead a military Life, or are (hut up in a Town that is befieged, or in Places infefted with the Plague, and are deprived of all Commerce or Communication with their Neighbours; and where it is almoll impolfible for any one to find Necelfaries for making Broth, at a Time they are in the greatell Want of them. We will therefore exhibit, in this Place, the Compofition of a Sort of portable Cakes made with the Juice of Meat, with which Broth may be conveniently made, at all Times and Places. ^he Way of making Broth-Cakes, which may be conve¬ niently carried Abroad , and preferred above a Year. TAKE a Quarter of a large Bullock, a whole Calf, or Part of it only, according to its Bignefs, two Sheep, and two Dozen of old Hens or Cocks, or a Dozen ofTurkies picked, drawn, and fqualhed with the Calf, and put them all into a large Copper with the Calf’s Feet and Sheep-trotters fcalded and cleaned, firlt taking olF all the Fat : Add to the Decodlion twelve or fifteen Pounds of Harts-horn Shavings, which mull; be boiled a part and llrained off, whilft hot. Then pour over the Whole four Pail¬ fuls of Spring Water; cover the Copper clofe ; Hop it round with fome Pafte, put fixteen Pound Weight upon it; boil it with¬ out Skimming, on a flow Fire, for fix Hours or more, till the Whole be fufficiently boiled, which is known by the Bones coming off eafily : Then take out the large Bones, leaving the reft a ftewing; and, when done enough, take out your Meat quickly, and mince it immediately ; then put it in a large hot Prefs, covered with Iron, to fcjueefe out all the Gravy ; This done, pour the extradfed Gravy into the Copper, where the Broth remained, and prefently (train the Whole together through a hair Sieve, to take away the Filthinefs ; then let it cool, and take off the Fat. Season this Broth immediately, with a moderate Quantity of Salt, pounded white Pepper and Cloves ; fet it on to boil again, ftir it continually, till it turns brown Jelly (when poured into a Plate) as thick as thick Honey. Then take it off, let it be half cold, and pour it dire&ly into fome glazed earthen Veffels which are long an d flat, and not exceeding three Inches in Depth. D 3 As The Modern Cook; As foon as it is quite cold, let it be dried, either in a hftt Copper Oven, or in another Oven ; after the Bread is taken out, take Care your Broth does not burn nor parch. It muff be as ftjffas Glue, fo that it may be eafily broken with your Hands, and make your Cakes of it, each weighing an Ounce or two, •which you mult keep in glafs Bottles in a Box or Barrel well clofed in a cool and dry Place, to be ufed when Occafion requires. Thefe Cakes, when diffolved, are very relifhing, and may be ufed either for ordinary Broth or Soups. _ > When you have Occafion to ufe this Broth, difiolve in a Pint of Water an Ounce and a Half, or two Ounces of thefe Cakes, ac¬ cording to the Strength you defigir to make your Broth of; this Broth, made with Cakes, mult be ufed, after the fame Manner with that made of frefh Meat. By a fmall Quantity made of this Broth, you may eafily know what Cakes are required for a larger. _ , You may give thefe Cakes the Tafte of either Turncps, Oni¬ ons, Chervil, Celery, Leeks, Cfc. boiling fome of them with your Meat, to make your Cakes the more palatable. The Lo¬ vers of Herbs may ufe theie Cakes to make Broth, when tney are travelling, and have neither Time nor Convenience of getting the neceflar y Ingredients. The Manner of making a little Quantity of Broth in Cakes. PUT ten or twelve Pounds of Beef in a glazed earthen Pot, skim it, and pdt in a Cock or an old Hen, two or three Pounds of a Leg of Veal, or a Calf’s Foot ; feafon theWhole with whole white Pepper, Cloves, and Mace, a fmall Quantity of each ; let your Meat boil fiowly, about eight or ten Hours ; and then {train your Broth through a Sieve or a Napkin, to extract all the Gravy of your Meat ; then take off the Fat, and let the Broth fettle till Tiext Day ; after which, put it again into an earthen Pot, and. let it flew, till it be as thick as Syrup. This being done, put it into an earthen Difh, and let it dry thoroughly on hot Cinders or Sand, or in an Oven moderately hot. Initead of an earthen Difh, you may take Tin Patty-pans, fquare or round, of the Bignefs of Half-a-Crown ; your Preparation being ftiff, take it out of the Difh or Patty-pans, put it into a Hair Sieve, and in a Place that is always warm ; be careful to turn it now and then; when it is dreffed," put it in a Tin Box, with Paper between every two Cakes ; keep them in a dry Place. When you make Ufe of thefe Cakes, boil fome Water ; and, when boiling,^ put in as many as you think fit, according to the Quantity of Broth you defign to make. One Cake is enough for a Porringer of Broth. CHAP. The Modern Cook. 3$ CHAP. II. Of Gravy, Cullis, Sauce, and Sal picon. The Manner of making Gravy. T A'K E clean Beef, in Proportion to the Quantity of Gravy you intend to make, and cut it into Slices; take a Stew-pan, place in it your Slices, and put in Beef, according to the Quantity of Gravy you will make: Put in a couple of Onions cut in Halves, and a couple of Carrots cut in two ; then cover your Stewpan, and put it over the Fire to fweat brown very gently, till it begins to flick to the Pan ; being pretty clammy, moillen it with good Broth, till you fee it pretty brown ; feafon it with Parfley, green Onions, a Crum of fweet Balil and Cloves, and let in flew foftly ; skim oft* the Fat; when it is done enough, ftrain it off, and you may ufe it for what you have Occafion for. l^eal Gravy. TAKE a Piece of Veal cut into Slices, the Quantity according to the Gravy you will make ; place them in a Stew-pan, and put in a couple of Onions cut in Slices with Carrots; cover your Stew-pan, and put it over a Fire to fweat very foftly, till it begins to flick to the Pan ; but take Care not to burn it, and that it be not too deep coloured; moiften it with good Broth, skim off the Fat of your Gravy, and feafon it with Parfley, green Onions, Cloves, and a Crum of fweet Bafil, and let it boil very foftly ; when done, ftrain it off, and you may ufe it, upon Occafion, for whatever you pleafe. The mojl ufual Cullis. THIS Cullis is made fevcral Ways, which are here explained f but this firft is reputed the beft, and the molt in Vogue among all thofe that have Skill in Cookery. They take Meat according to the Quantity of Cullis they have a Mind to make : As for Exam¬ ple, If you treat about ten or twelve Perfons, you can take no lets than a whole Leg of Veal to make your Cullis with, and the Nut of a Ham to make it good : Cut your Leg of Veal in Pieces th« Bignefs of your Fill, place them in a Stew-pan, then put in your Slices of Ham, with a couple of Carrots and Onions cut in two, and put over your Cullis cover’d j let it flew foftly at flrft, and, as it begins to be brown, take off the Cover, and turn it, to colour it on all Sides the fame ; but take Care not to burn the Meat; when it has a pretty brown Colour, moiften your Cullis with the Broth made of Beef or other Meat; feafon your Cullis with a little fweet Bafil, fome Cloves, and fome Garlick. Pare a Lemon, cut it into Slices, and put it into your Cullis with fome Mulhrooms. Put in¬ to a Stew-pan a good Lump of Butter, and fet it over a flow Fire ; put in it two or three Handfuls of Flour, ftir it with a wooden Ladle, and let it take a Colour: If your Cullis be pretty brown, you muft D 4 PH f - 40 The Modern Cook. put in fo much Flour: Your Flour being brown, moiften it with your Cullis; then pour it very foftly into your Cullis, keeping it ftirring with a wooden Ladle; then let your Cullis Hew foftly, and skim off the Fat; put in a couple of Glaffes of Champaign, or other white Wine; but take Ca e to keep your Cullis very thin, fo that you may take the Fat well off and clarify it: To clarify it, you mull put it upon a Stove tha.t d aws well, cover it clofe, and let it boil without Uncovering, till it boils over ; then uncover it, and take off all the Fat. that is round the Stew-pan ; then wipe off alfo tire Cover, and cover it again, and by that Means you will have the (inert Cullis in the World, provided you follow thefe Rules clofe. If by Chance your Cullk be too pale, and you would give it a good Colour, you need only put a Bit of Sugar in a filver Dilh, or Stew-pan, with a Drop of Water, fet it over a Stove, and let it turn to Caramel, moiftening the fame with a little Broth ; and then put it into your Cullis, and with a Spoon take off the Fat, till you fee ypur Cullis be of a gooi Colour; and, if it is of a good C olour. Caramel needs not be put in it. When your Cullis is do e, take out the M at, and ftrain off your Cullis in a Sieve, or a filk Strainer, which is much better. This Cullis is proper for all Sorts of Ragouts, and to be over Fowls, put in Pies and Terrines. Cullis, another Way. CUTforne Veal in Pieces, an' place them in your Stew-pan with Slices of Ham, a <;oui le of Carrots cut in two, and a couple of Onions ; cover your Ste\v-pan over a gentle Fire ; when the Meat begins to flick to the Bottom of your Pan, uncover it, and colour it all over, but let it not be burnt: If it is done as it (hould be, moiflen it with Broth, and feafon it with fweet Herbs, Slices of Lemon, fome Clove's of Gailick, and Cloves; take as much Flour as you think fit, according to the Quantity of ; Cullis you are to make, and mix it thin with cold Broth, or Water; then ftrain t ff your Flour into your Cullis, and put by Degrees'more to it; let the Cullis ft. w foftly and be well done ; if the Colour is not deep enough, put Gravy in it ; then, the Fat being well taken off, and it having a good Tafte, take out the Meat, ftrain off your Cullis, and you may m,ake Ufe of it on all Occasions. Cullis , another Way. CUT your Veal in Pieces, put them into your Stew-pan, with fome Slices of Ham, a couple of Roots cut in two, and a couple of Onions cut into Slices; cover your Stew’-pan, and let it flew foftly ; your Meat being of a good Colour, take it out, put a good Lump of Butter into your Stew-pan, put it over the Fire, take a wooden Ladle, and ferape off well the Brown that fticks to your Stew- pan ; put in it as much Flour as you think fit, according to the Quantity of Cullis you will make; let it flew, till it be of a good Colour ; then moiften it w ith Broth, put the Meat in again, and feafon it with a few fweet Herbs, Cloves of Garlick, and Le¬ mon-dices, with fome Glaffes of Champaign, or other white Wine; let it flew well, and take the Fat well off; and being well The Modern Cook. 41 done, and of a good Relifh, drain it off in a Sieve, or elfe in a fdlc Strainer, and you may ufe it with all Sorts of Entries. Another Way of making Cullis. ORDER this Cullis like the other, having taken its Colour, as faid before: The Difference is, that, before you moiften your Cullis, you put in it a good Lump of Butter, ftir it with a wooden Ladle, and put in as much Flour as you think fit, for the Quanti¬ ty of Cullis you are to make ; moiften it with good Broth, and let it ftew well; feafon it the fame Way as the other here before men¬ tioned ; which being done, ftrain it off, and ufe it like the other, where you think fit. At another Time, when your Meat begins to flick, and your Caramel is pretty deep coloured, take out your Meat, and put in a good Lump of Butter ; then put your Stew-pan over a flow Fire, to take off the Brown in the Pan; put it in fome Flour, and, when you fee a Froth over your Flour, moiften it with Broth, and put your Meat in again; moiftening at laft the fame with Veal-gravy, and doing the lame with other Cullis. Cullis of Ham IS made divers Ways; I begin with that I think beft, accord¬ ing to my own and the beft Cooks Judgment, which is ordered as follows, viz. Take a Stew-pan, put in it three Pounds of Veal cut like Dice; take a Ham, take off the Sward, and the Fat, cut it into Slices well fhaped, and put them in a Stew-pan, with your Veal, a couple of Cairots cut in two, and a couple of Onions ; cover your Stew-pan, and do it very gently over a flow Fire at firft; and, when you fee your Meat begin to flick to your Pan, unco¬ ver it, and turn your Slices of Ham, that they may take a Colour; then take out your Slices of Ham and the Veal: Put in your Stew- pan a Lump of Butter, and a little Flour, and ftir it well with a wooden Ladle; moiften it with good Broth, not fait; put in again your Meat and your Flam, and feafon it with Lemon-flices, fome Cloves of Garlick, and fome Glaffes of Champaign, or other white Wines. Go on a thickening your Cullis with the moft ufual Cullis; skim off die Fat; when done, take out all your Meat with the Ham ; ftrain off your Effence in a filk Strainer, and ufe the fame with all Sorts of Meat, and hot Paltry made with Meat, or Fifh drefs’d with Gravy. Put again your Slices of Ham into your Effence, to make Ufe of them on feveral Occafions, viz. Being cut into Dice, in putting over a Piece of Beef, or Artichoke-bottoms ; and, when cut into Slices, for Chickens, young Fowls, or what you think fit. Another Cullis of Ham. CUT fome Slices of Ham very thin, and order them very neat¬ ly in a Stew-pan, putdng into it fome Onions: Cover your Stew- pan, and put it over a flow Fire, and take Care they be not burnt; when your Slices of Ham have a Colour on one Side, turn them ; then take them out of the Stew-pan, into which you put a Bit of Butter, and a Dull of Flour, flirring it a Moment with a wooden Ladle, 42 The Modern Cook. Ladle, and moiftening it with good Broth and Gravy; put in again your Slices of Ham, iome Cloves of Garlick, a Glafs of Champaign, or other Wine, with fome Mulhrooms. Take a Lemon, pare it, cut it in Slices, and put it into your Cullis : Go on a thickening it with your ufual Cullis, and skim the Fat well off; take out your Slices of Ham, and ft rain off your Cullis in a filk Strainer j then put in again your Slices of Ham ; if you will, you may make Ufe of them on feveral Occasions, viz. in putting them upon Artichokes, upon Chickens, for Side-diihes, or in putting a Cruft of Bread in the Bottom of the Difh, and your Slices of Bacon over it. Cullis , the Italian Way. PUT in a Stew-pan Half a Ladle of Cullis, as much Effence of Ham, Half a Ladle of Gravy, and as much of Broth, three or four Qni.ons cut in Slices, four or five Cloves of Garlick, a little beaten Cpriander-feed, with a Lemon pared and cut into Slices, a little fweet Bafil, Mulhrooms, and good Oil; put all over the Fire; Jet it ftew a good Quarter of an Hour, take the Fat well off, let it br of a good Tafte, and you may ufe it with all Sorts of Meat and Fifh, particularly with larded and glazed Filh, with Chickens, Fowls, Pigeons, Quails, Ducklings; and in Ihort, with all Sorts of tame and wild Fowl. Cullis of Craw-fifh. TAKE the middling Sort of Craw-filh, put them over the Fire feafon’d with Salt, Pepper, fweet Ilerbs, and Onions cut in Slices ; being done, take them out, pick them, and keep the Tails, after they are fcalded; pound the reft together with tire Shells in a Mor¬ tar ; the more they are pounded, the finer your Cullis will be : Take a Bit of Veal, the Bignefs of a Fill, with a fmall Bit of Ham, and an Onion cut in four j put it to fw'eat very gently; if it ftick but a very little to the Pan, powder it a little, mpiften it with Broth, put in it fome Cloves, fweet Bafil in Branches, fome Mulhrooms, with a Lemon pared and cut in Slices; being done, skim well off the Fat; let it Le of a good Tafte, then take out your Meat with a Skimmer, and go on a thickening it a little, with Effence of Ham; then put in your Craw-fifh, and drain it off; being drained, keep it to make Ufe of it with all Sorts of a firft Courfe, with Craw-fifh Cullis. Cullis of Craw-fifh, another Way. BOIL your Craw-fifh for Soups ; being boiled, pick them* pound your Shells to make your Cullis, take a Piece of Veal cut into Slices, put them in a Stew-pan with Slices of Ham, two or three Onions, with fome Bits of Carrots, and put it over the Fire ; let it be doing gently; being a little flicking, moiflen it with good Broth ; put m it fome Crums of Bread ufed for Soups ; your Craw-filh being pounded, take your Meat and Roots out cf your Cullis; take off the Fat, and let it be of a good Tafte ; put in your pounded Craw-fifh, ftrairi it off, and put this into a fmall Kettle ; pick the Craw-filh Tails, and put them in your Cullis, keeping it hot. This Cullis may ferve for all Sorts of Soups Vj-itJi Cullis Sfbe Modern Cook. 4^ Cullis of Craw-fifh Tails, with thofe of Rice, and with foaked Crufts, isfe. Another Craw-fifh Cullis half brown for Soups. TAKE Craw-fifh, walh them, and, being boiled, pick them, and pound the Shells as much as poffible; then take a Bit of \eal, cut into Slices, and put in a Stew-pan with S ices of Ham, Onions, and fome Bits of Carrots ; then fet it a fweating ; being a little clammy, moiften it with good Broth, and a little Veal- gravy; feafon it with fome Mulhrooms, Lemon-llices being pared. Cloves, and fweet Herbs. Being ftewed, take your Meat out, put in it a Ladle of your Cullis, and let it be relilhing ; take the Fat well off, put in it your pounded Shells, andltrain it; put it in a fmall Kettle with your Craw-filh Tails picked, and keep it hot : This Cullis may be ufed with all Sorts of Soups made half brown. White Cullis., the Qneen’s Way. TAKE a Piece of Veal and cut it into fmall Bits, with fome thin Slices of Ham, and two Onions cut in four Pieces ; moiften it with Broth feafoned with Mulhrooms, a Bunch of Parlley, green Onions, three Cloves, and fo let it (lew ; being dewed* take out all your Meat and Roots with a Skimmer ; put in a few Crums of Bread, and let it Hew foftly ; take the White of a Fowl, or of a couple of Chickens, and pound it in a Mortar; being well pounded, mix it in your white Cullis, but it muft not boil, and your Cullis muft be very white; but, if it is not white enough, you muft pound one or two Dozen of fweet Almonds pared and put into your Cullis ; then boil a Glafs of Milk, and put it in your Cullis; let it be of a good Tafte, and drain it off; then put it in a fmall Kettle, and keep it warm; and you may ufeitfor all Sorts of white Soups, for Crufts of Bread and white Pottages. Green Cullis with green Peafe. TAKE green Peafe, let them be done without Liquor, and take a Handful of Parfley, as much Spinage, with a Handful of green Onion-tops; blanch all thele in boiling Water, and put them into fre(h Water, take them out, fqueefe them well, and pound them ; put into a Stew pan a Piece of Veal cut in Dice, fome Slices of Ham, and an Onion cut fmall; put it over the ' Stove to dew gently ; being a little clammy, moiden it with your Soaking-broth, and let it dew foftly ; put in it a Handful of green Parlley, green Onions, Cloves, and a Bunch of Savory ; being dewed, and of a good Tafte, take out your Meat and Greens ; then pound your Peafe, and mix them with your Cul¬ lis, and with the Tops of green Onions, and ftrain it off with a Ladle of Cullis. This Cullis may be ufed with all Sorts of Ter- rines with green Peafe, Ducklings with green Peafe-foup, and with all Sortsol Dilhes that are made with a green S iuce ; when you dew green Peafe, or Cucumbers cut into Dice in their Seafcn, put fome of (his Cullis over them. Green 44 'The Modern C o o Green Cullis for Soups. TAKE Peafe, and boil them in a fmall Kettle, with good Broth ; take a Piece of Veal, a Bit of Ham, with an Onion, cut all together into fmall Dice, and put them a fweating very gently over a Fire; being a little clammy, moiften them with your Soaking-broth, fealbn it, and let it flew foftly ; take Parfley, the Tqps of green Onions and Spinage, of each a Handful; and, after they are picked, wafhed and b anched in boiling Water, fqueefe them well, and pound them ; then take them out of the Mortar, and pound your Peafe Your Meat being Hewed, take it out of the Cullis with a Skimmer, take off the Fat from your Cullis, let it be of a good Talte, and mix your Peafe and the Tops of green Onions with it, and fo ltrain it off: This Cullis may be ufed with all Sorts of green Soups and Soup- crufts. Cullis of green Peafe. TAKE large green Peafe, a Handful of Parfley, and green Onion : ; put all together a fweating very gently in a Stew-pan with a good Lump of Butter ; take a Piece of Veal, cut it into Slices, with fome Slices of Flam ; put them into a Stew-pan, with an Onion cut into four over the Fire, to fweat very foftly ; being a little clammy, moiften it with your Soaking-broth, and feafon it with Parfley, green Onions, Cloves, and a Branch of Savo¬ ry; let it be of a good Talte: Your Peafe being done, pound them ; being pounded, take your Meat out of your Stew pan, mix it with you Peafe, then ltrain it off, put it in a fmall Kettle, and keep it warm ; you mult put the fame over your green Soups and Soup-crufts; boil a Handful of green Peafe by themfelves, kt them be of a good Tafte, and put them into your green Cullis. Cullis of Partridge. POUND roafted Partridges; take a Piece of Veal cut into Slices with a Bit of Ham; put it together into a Stew-pan with Onions and a Carrot cut into Bits, and let it fweat upon the Fire, till it flicks; then moilten it with good Broth and Gravy, feafoned with a Slice of Lemon, a little f'weet Bafil, and Mufh- rooms ; let your Meat flew very foftly ; this done, take it out with the. Skimmer, and skim the Fat well off : Let it be of a good Talte, and mix your Partridges with it together with a Ladle of other Cullis: Strain it off, put it in a fmall Kettle, and you may ufe it with Soups made with Chefnuts, with Cardes, glazed Soups, with Soups, the Jacobine Way, and with firft Couries, in making the fame a little thicker. Cullis of Lentils. TAKE Lentils, pick and wafh them, then put them into a fmall Kettle with good Broth, an Onion, a Piece of .middlng Ba¬ con cut fafhionably to garnifh your Soup with, and fet it a boil¬ ing foftly ; take a Piece of Veal and a Piece of Ham cut into fmall Bits ; put them into a Stew-pan with an Onion, and let it fweat The Modern Cook. 45 fweat gently over the Fire, till it grows clammy ; then moiflen it with your Soaking-broth and Gravy, feafon it with Parfley, fweet Herbs, green Onions, and two or three Cloves of Garlick* and let it (lew foftly ; your Meat being Hewed, and your Cullis of a good Tafte, pound ,your Lentils, and take out your Meat; then liirup your Lentils with your Cullis, and ftrain it off: You mull keep by you fome whole Lentils, to put in your Cullis, fo that it may look like a Cullis of Lentils ; this Cullis may be ufed with all Sorts of foaked Crufts with Lentils, in making them a little thicker. Sauce , the Roman Way. T AKE a Couple of Ladles of good Broth, a Ladle of Gra¬ vy, and Half a Ladle of Cullis of Ham ; a Glafs of Champaign, a lew Coriander-feeds, Half a Lemon pared and cut into Slices, a Stalk of Celery cut into Bits, a little Dragon, two Cloves of Garlick, a little fweet Bafil, and a Bay-leaf; let this Sauce be boiled Ihort to about a Ladle, and ftrain it off in a ftlk Strainer; this Cullis is commonly ufed with Chickens, or what you pleai'e ; it may alfo be ufed with all Sorts of Fowls, feeing the Broth pa¬ latable and not falted ; you may take as much Broth as the Quan¬ tity of the Sauce, you will make, requires ; fora firft Courfe. Sauce , the Italian Way. CHOP fome Mullirooms fmall with Parfley, green Onion", and green Truffles, if you have any ; if you will make but a little Sauce, put a very little of each of thefe into a Stew-pan, feafoned with Pepper, Salt, two whole Cloves of Garlick, a Glafs of Champaign orRhenifh, a Slice of Lemon, with the Juice of half a one, two Spoonfuls of good Oil, and two flat Ladles of Cullis or Effence; let all ftevv together a Moment, taking out the Le¬ mon-dice and the Garlick ; let it be relifliing, and you may ufe it with either Fowls or Fifh ; if you have neither Cullis nor Effence, put in it a little Butter rolled in Flour, with a little Gravy. This 1 Sauce may be ufed, without being thickened, feeing only ic be re- lilhing. Another Sauce > the Italian Way. TAKE Terragon blanched, two green Onions, two Cloves of Garlick, fome Mufhrooms with fome Truffles, all together tut very fmall : Puc the Whole in a Stew-pan with a Couple of Spoonfuls of good Oil; put your Stew-pan over the Fire, adding to it about Half a Giafs of Gravy, a Gitifs of Champaign, three or four Spoonfuls of Cullis of Ham, a little Pepper, and the Juice of a Lemon : Skim off the Fat, as much as pofli- blc ; ic may ferve for Chickens or young Fowls. Let it be of a high Relilh, that the Lemon-juice may prevail, and ferve it up hot. Sauce in Ragout, T AKE a Terragon-pimpernel of Mint, Parfley, and Green of Onions, a little of each ; blanch the Whole in boiling Water, and put it into cold Water; take it out cgftio, fiyjeefe it, and cut it . very 46 The Modern Cook. Very fmall; then put it in a Stew-pan with a Rocambole bruifed, a little Gravy, a little Cullis, and the Juice of Lemon, Salt, beat¬ en Pepper, an .Anchovy cut fmall, and a little Oil ; put all this a Moment over the Fire, and let it be well relilhing. This Kind of Sauce may be ufed with all Sorts of Meat ; alfo with roafted Meat, putting it into a Saucer. Sauce in Ragout , another Way. TAKE the fame Sort of Herbs, prefcribed in the Ragout above, and wadi them well; being walhed, cut them fmall, and pound them, putting into the Mortar a little Gravy, a couple of Rocamboles, a little Pepper, and a little Cullis ; put all together into a Stew-pan, heat it, and drain it off; being drained off, add to it a Spoonful of Oil, keep it warm, and ferve it up in a Sau¬ cer, with your roaded Meat; you may alfo ufe it with Chick¬ ens, other Fowls, and Filh. Sauce in Ragout , another Way t TAKE all thofe Sorts of Herbs, as are mentioned here before; being picked, walhed, and blanched, put them into cold Water ; then take them out again, drain and fqueefe them well ; pound them in a Mortar; when pounded, put them in a Stew-pan with white Cullis, which is called Cullis, the Queen 's Way ; at another Time, indead of Cullis, put it into a good Lump of But¬ ter rolled in Flour, with half a Lemon cut into Dice; a little Nutmeg, an Anchovy cut fmall, and a little Broth : Put your Stew-pan over the Fire, thicken your Sauce, and let it be of a good Tade ; this Sauce may ferve for all Sorts of Fowls. Sauce in Ragout , another Way. TAKE Terragon, Mint, and Parfley ; cut a little of each as fmall as can be ; put all together into a Stew-pan, with a little Gravy and Cullis; boil it a Moment, and feafon it with Pepper, Salt, the juice of a Lemon, and an Anchovy cut fmall; you may ufe this Sauce with all Sorts of Meat. Sauce in Ragout , the Citizen’^ Way. TAKE all thofe Herbs mentioned here above, cut them very fmall, and put them into a Dilh with a little Broth, a good Lump of Butter, and a bruifed Rocambole ; put your Difli over the Fire, and let it boil a little ; if you have any Truffles, you may put fome in it cut fmall, and the Juice of a Lemon. Let not the Salt prevail too much ; you may make Ufe of this Sauce with all Sorts of Fowls or Fifh. Indead of Butter, you may ufe Oil. A fweet Sauce, TAKE a fmall Stew-pan; put in it Vinegar, a Bay-leaf; a little Stick of Cinnamon, and fome Sugar; let it be boiled to a fhort Sauce ; drain it off, put it in a Saucer, and ferve it up hot. Indead of Vinegar, you may take Wine. A Sauce with Fennel and Goofeberries. TAKE young Fennel, cut it very fmall, put it in a Stew- pan *The Modu'u Cook. 47 pan with a little Butter and Duft of Flour, feafon it with Pepper, Salt, and Nutmeg, and moiften it with a little Gravy cr Water ; your Sauce being thickened, throw in it your Goofeberries blanch¬ ed : Let it be of a good Tafte, and ufe it with what you think fit: This Sauce is commonly ufed with Mackarels. Minced Sauce. CUT Onions, Mufhrooms, ar.d Truffles, if you have any, very fmall with Capers and Anchovies ; put into a Stew-pan a a little Butter with your Onion ; put your Sauce-pan over a brisk Fire ; give it two or three Toffes ; now put in it your Mufhrooms and Truffles, brewing over them a Duft of Flour, and moiften them with good Gravy ; then put in it your Capers and Anchovies, with a Glafs of white Wine: Thicken your Sauce with a Spoonful of Cullis. Let it be of a good Tafte, and you may ufe it with all Difheswith a minced Sauce. Salpicon. TAKE Sweetbreads of Veal blanched, cut it into fmall Dice, two or three Slices of Ham cut in the fame Manner, Mufh¬ rooms and Truffles alfo cut into fmall Dice, and fome Slices of raw Fowls, cut likewife into Dice ; put your Ham a fweafing in a Stew-pan, and, when coloured, put in the reft of the Things with a Ladle of Cullis, and as much Gravy ; let it flew foftly, and be of a good Tafte ; ufe it every where with Diihes dreffed with Salpicon, and put in it fome Lemon-juice ; you may alfo put into it Artichoke bottoms, cut into Dice. Hot Sauce in Reraoitlade. PUT into a Stew-pan fome Onions, cut into Slices, with one or two Spoonfuls of Oil; fee this a Moment over the Fire, and put into it fome Gravy and Cullis, a Glafs of Wine, two or three Cloves of Garlick, Half a Lemon cut into Slices, a little fweet Herbs, Cloves, Capers cut fmall, and Purfiey ; let it be of a good Tafte ; put in it a fmall Spoonful of Muftard, and ftrain it off ; make Ufe of this Sauce with all Difhes with hot Remou- lade. Sauce in Remoulade , another JVay. CUT fmall fome green Onions, Capers, Anchovies, and Parfley, each by itfelf upon a Plate, with a Clove of Garlick and a Crum of Shalot; put all this into a Stew-pan, together with a few fweet Herbs, two Spoonfuls of good Oil, as much of good Mulbird, the Juice of a Lemon, with a little Cullis; ftir all well together, and you may ufe it with all Sorts of Fowls and broiled Meat, and with roailed Meat in a Saucer. A thick Sauce with Pepper. PUT into a Stew-pan Slices of Onion 0 , Thyme, fweet Baft!, a Bay-leaf, two or three Cloves of Garlick, a Ladle of Gravy, and as much Cullis, fome Slices of I^mon with a Glafs of Vi¬ negar ; put it over a Stove, let it be of a good Tafte, and take oft' the Fat; ftrain it off, and ferve it up in a Saucer with roafted Meat; 48 The Modern Cook.. Meat ; the fame Sauce may be ufed with all Sorts of Meat, that require a thick Pepper-fauce ; and may alfo be made without Cullis. Caper-Sauce. PU T in a Stew-pan fome Cullis of Ham, with Capers, to which give three or four Chops with a Knife; feafon it with Pepper and Salt, let it be reliihing, and ferve it up hot. Sauce with Truffles. TAKE Truffles, pare, wafh them in Water, and cut them fmall; this done, put them in a Stew-pan with thin Cullis of Veal and Ham ; feafon it with Salt and Pepper, let it Hew foftly, let it be of a good Talle, and ferve it up hot. The Sauce with Mulhrooms is made in the fame Manner. Onion-Sauce. PUT into a Stew-pan fome Veal-gravy, with a couple of Onions cut in Slices; feafon it with Pepper and Salt, let it flew foftly, and then ftrain it off ; put it in a Saucer, and ferve it up hot. Green Onion-Sauce. PUT in a Stew pan green Onions pared and cut fmall* with a little of melted Bacon, feafoned with a little Pepper and Salt ; moillen it with Gravy, and let it flew a Moment 5 thicken your Sauce with Cullis of Veal and Ham, let your Sauce be of a lharp Tafte and good Relilh, and ferve it up hot. Verjuice-Sauce. BRUISE your Verjuice in its Seafon, put it upon a Plate with Pepper and Salt, and ferve it up cold. Other Verjuice-Sauce. YOUR Verjuice being pounded, take thin Cullis of Veal and Ham, put it in a Stew-pan, being hot, and put the Verjuice in it; let the Sauce be relifhing, and ferve it up hot. Sauce with frejh Mufflerooms. PARE your Mulhrooms, and mince them with a little green Onion and Parfley ; put in a Stew-pan a little melted Bacon, and, having given it four or five Toffes, moillen it with Gravy ; let it Hew foftly over allow Fire, Skim the Fat well off', and thicken your Sauce with Cullis of Veal and Ham ; let it be reliihing, and ferve it up hot. Sauce for a poor Man. TAKE green Onions, pare and cut them very fmall, and put them in a Sauce-boat with Pepper, Salt, and Water; ferve it up cold. Sauce for a poor Man with Oil. TAKE a few green Onions and Parfley, and put them in a Saucer, with Oil, Pepper, and Salt; you may add to it a little Vinegar, and ferve it up cold. Sauce 49 \The Modern Cook:, Sauce with Pepper. PUT Vinegar into a Stew-pan, with a little Veal Gravy, green O- rllons whole, an Onion cut in Slices, with a Slice of Lemon, feafoned with Pepper and Salt; after a Boil or two, tailc it, ftrain it off, pour it into a Saucer and ferve it up hot. Rober t-fauce. TAKE Onions, cut them into Dice, put them in a Stew-pan with a little Butter, and keep them ftirring; being half brown, drain off the Fat, brewing fome Flour over them; moiften it with Gravy, and let it ilew fofdy upon a flow Fire ; feafon it with Pepper and,Salt; then thicken it with Veal and Ham Cullis, putting in a little Muftard; make it reliihing, and ufe it upon Occaflon. Ham-fauce. CUT three or four Slices of Ham, beat them flat, and put them a, fweating over a Stove; being clammy, drew over them a little Flour, and keep them ftirring; moiften them with Gravy, and feafon them with Pepper, and a Bunch of fvveet Herbs; let it ftew gently; if it is not thick enough, add to it a little Cullis of Veal and Ram; let it be of a high Relilh; ftrain it off, and ufe it for all Sorts of white Meat roafted. Green Sauce. TAKE the Grafs of Wheat, or of other Grains, and pound it in a Mortar with a Cruft of Bread; take out the Grafs thus pounded, put it in a Sieve, and feafon it with Pepper and Salt; moiften it a little with Veal Gravy and Vinegar, ftrain it, and ferve it up cold with Lamb or Fowl. Sauce for Ducks. TAKE Veal Gravy, feafon it with Pepper and Salt, put in it the Juice of two Oranges, and ufe it for Ducks and Teals. Sauce for Snipes. THE Snipes being roafted, take them off, and take out the Intrails and the Liver ; put them in a Stew-pan, fquafh them, feafon them w th Pepper and Salt, and moiften them with a little red Wine ; cut your Snipes into the Sauce, and, if the Sauce is not thick enough, put in it two or three Spoonfuls of Veal and Ham Cullis; put it over,the Fire ; when hot, let it be of a good Tafte ; fqu.eefe into it the Juice of two Oranges, and ferve it up hot. Sauce with Mutton Gravy and Shalots. PARE your Shalots, and cut them very fmall; put them in a Diih with Pepper and Salt, and Mutton Gravy or Veal Gravy ; you may ufe this Sauce for Legs of Mutton, or with Fowls. Anchovy Sauce. WASH well two or three Anchovies, take out the Bones, cut the Anchovies fmall, and put them in a Stew-pan, with a thin Cullis of Veal and Ham, feafon’d with Pepper and Salt; let it be hot and re- lifliing; you may ufe this Sauce with roafted Meat. A Carp Sauce. LAY in a Stew-pan fome Slices of -Veal and Ham; then take a E Carp, t-o The Modern Cook.' m Carp, fcale it, and cut it in four or fix Pieces; put it over your Meat-; • ^,'th a couple of Onions cut in four, and a Carrot cut the fame; cover your Stew-pan, and put it over the Fire a Hewing gently; when it begins to Hick to the Pan like Veal Gravy, moiflen it with Broth, fea- fon it with Cloves, fweet Bafil, Lemon-flices,. Cloves of Garlick, and a couple of Glafles of Champaign, or other white Wine; add to it a couple of Ladles of your ufual Cullis, or elfe brown fome Flour as it were for Cullis, and put in it the Quantity required. Your Culli3 be¬ ing relifhing, take out your Meat, and flrain off your Cullis. This Sauce may be ufed with all Sorts of DiHies with Carp Sauce. They commonly take Carps with foft Roes; becaufe they make Ufe of thefe Roes, to (hew that it is a Carp Sauce : The Sauce for Pikes is made in the fame Manner, only they take fome'Slices of Pike, to fhew that it is a Pike Sauce : This Sauce may. be likewifo- ufed with Fowls, Chickens, dsV. CHAP. lit Gf Entries of Terrines on Fifh or Flefh Days; A *f* Terrine with a Ragout. T AKE a couple of Partridges, a couple of Rabbits, a Wood¬ cock, half a Dozen Pigeons, half a Dozen Quails, three or four Fillets of Mutton, and a Piece of a Fillet of Beef; lard all your Meat with fmall Cardocns well feafoned; add to it a little middling Ba¬ con cut fmall, and let the Terrine be big enough to hold your Meat; place in it ail thefe Fowls and Meat; cut the Rabbits into Pieces, but leave the other Meats wholeThis done, feafon it with Pepper, Salt, fine Spices, and fome fweet Herbs; then overlay it with Slices of Veal and Ham ; cover your Terrine, and put fome Pafie round the Cover to keep it clofe, and bake it in an Oven, or let it Hew over a. How Fire, with a good Quantity of hot Afhes round and over it, re¬ newing now and then your Fire, and let it Hew about five or fix Hours. Make a Ragout for it in the following Manner, viz. Take fome Veal Sweet-breads, wafh them in feveral Waters, and blanch them ; then put them into cold Water, cut them into Bits, and put them in a Difh with fat Livers, Truffles, and Mufhrooms: Put the Whole into a Stew-pan with a little Bacon, moiflen it with Gravy, and let it Hew over a flow Fire: It being Hewed enough, put in it Heads of Afparagus, if they are in Seafon, and Bottoms of Artichokes blanched; fkim the Fat clean off, and thicken it with a good Quantity of Cullis. Your Terrine be¬ ing bak’d, take it off, and wipe it clean; take off the Pafle, open it, take out-the Slices of Veal, fkim the Fat off, and let it be well re- IHhed, as alfo your Ragout, which muflbe hot; when you put it into the Terrine, then put it into a Difh, and ferve it up hot. Inflead of a Terrine, you may make Ufe of a Braife, or bake it in an Oven. + Earthen Pan, A Ter * The MoDERKCooki -fix A Terrine of Rumps of Mutton with Chefr.uts. TAKE Rumps of Mutton, blanch them in hot Water, cut off both Ends, and make thereof as many Parcels, three or four in a Parcel, as you have Rumps ,• garnifh the Bottom of a fmall Pot with Slices of Ba¬ con and Beef, feafoned with Pepper, Salt, fine Spices, a few fweet Herbs, and an Onion cut into Slices: Put your Parcels in the Pot, and feafon them Top and Bottom alike; cover them with Slices of Beef, Veal, and Bacon, and moillen them with Broth or Veal Gravy : Cover your Pot, and let it flew with Fire under and over, adding frefh Allies now and then ; peel fome Chefnuts, and put them in a Baking-pan ; put on its Cover, and let them ftew, Fire under and over, Itirring them now and then : When they are done, take off their Skin, clean them well, put them in a Stew-pan with a Cullis and Gravy, and hew them over a flow Fire. The Mutton Rumps being hewed, take them out* cut off the Packthread, and let them drain; then place them in the Terrine ; let the Ragout of Chefnuts be reliftiing, mix it all together, and ferve it up hot for Entry. Th e Terrine of Beef Rumps with Chefnuts is drefled, after the fame Marnier as that of Mutton Rumps. A Terrine of Mutton Rumps with Turneps. STEW your Mutton Rumps, after the fame Manner as you do them with Chefnuts; ferape fome Turneps, and give them what Fi¬ gure you pleafe ; blanch them, put them in a Stew-pan with Cullis and Gravy, and let them ftew gently ; when the Turneps are ftewed, take them out of the Stew-pan, take off the Packthread, and let them drain ; then place them in the Terrine, and add your Turneps to them ; but let your Ragout of Turneps be well feafon’d. and ferve it up hot. The Terrine of Beef Rumps with Turneps is dreffed, in the fame Manner as the Mutton Rumps with Turneps : Beef Rumps mull always be done in a Braife, as the Mutton Rumps. A Terrine of Mutton Rumps , with Bacon and Cabbage. YOUR Mutton Rumps being blanched, cut your Cabbages in two* and blanch them ; when blanch’d, put them in cold Water, and fqueefe them well; put in the Bottom of a fmall Pot Slices of Bacon, Veal, and Beef fcalbn’d with Pepper, Salt, Cloves, with a few fweet Herbs, fome Carrots and Parfnips ; then divide your Mutton Rumps into Parcels tied up with Packthread, and place them in a Pot; tie up your Cab¬ bage alfo, and put it into the Pot. Take fome Bacon, ferape the Sward, and clean it, cut your Bacon into fmall Slices, without taking ft off the Sward; then put it into the Pot feafon’d Top and Bottom alike, and cover them with Slices of Bacon, Beef^ and Veal, you may add to it a Par¬ tridge and a Piece of Ham ; cover your Pot, and let it ftew with Fire under and over, renewing your Fire now and then : The Whole be¬ ing ftewed, take out the Mutton Rumps, the Cabbage, and the Bacon , then place your Mutton Rumps in a Terrine; put between them fome Cabbage cut in Fillets, and fome Slices of Bacon ; pour into your Ter* rine an Elfcnce of Ham, and ferve it up hot. The Way of making Eflence of Ham will be found in the Chapter of Cu/liJ/a. Terrines of Lamb Rumps are made after the fame Man¬ ner. The M ODTinf Cooi^i A ’Tervine of Mutton with Cucumbers. YOUR Mutton Rumps muff be done in a Braife ; they being done,’- pour over them a Ragout of Cucumbers well feafon’d, and ferve it up hot. ' r ^ HE Terrine of Beef Rumps with Cucumbers is done in the fame Manner. For the Ragout of Cucumbers, fee the Chapter of CulliJJ'es. A Terrine of Grifiles of Veal with 'green P'eafe , the Citizens Way. HA VING cut your Grifiles, wafh them well and drain them put.fome Butter in a Stew-pan, and let it melt; then put in it your Gnitles, and tofs it up ; feafon them with Pepper, Salt, a Bunch of fweet Herbs, and fome Onions,, and drudge it with a little Flour; moiften it with a little Quantity of Gravy, and let it ftew gentlv. Take-the Quantity, of green Peafe you think proper, put them with ypurGnftles, and let them ftew well; when ftewed enough, lkim it, ancwhicken it with Cullis and ElTence of Ham ; let it be well relifii’d-j put it in your Terrine, and ferve it up hot; A Terrine of Veal Grifiles , with green Peafe Soup , Afpo ragus, and Hearts of Lettuces. AFTER you have cut the Grifiles of Veal, ftew them, in a Braife Fake a Pound of Veal and a Piece of Ham cut in'- to Slices, and put them into the Bottom of a Stew-pan, with an Onion cut in Sheds, and fome Carrots: Cover the Stew-pan, and let it fweat over a Stove; when it begins to ftick to the Pan, moiften it- with Broth; n C Mufhrooms > a couple of green Onions, a little fweet Ba> hi, i ariley, and three or four Cloves.: Let the Whole ftew foftly toge- ther. 1 ake green Peak, put them into a Stew-pan with Bacon or But¬ ter, a Handful of Parfley, and as much of green'Onions: Cover the Stew-pan, and put it over a flow Fire; take Care to ftir it now ar.d then, and, when they have caft their Water, and are boil’d, pound them in a Mortar : Then take the Slices of Veal and Roots out of the Stew- pan, put j our Peaie into the Stew-pan, ftir them well, and ftrain them off; let it be very green. Now blanch fome Hearts of Lettuces with Heads of Afparagus; thefe being blanch’d, put them into cold Water; ■ take them out again, and let them drain; then put them in a Stew- pan with a little Broth, and let them ftew over a gentle Fire; when ftewed, take them out, take up alfo your Griftles of Veal and the fine Bacon, and let them drain : Place them in the Terrine, and between them lay fome Slices of fine Bacon, with die Hearts of Lettuces and I ops of Afparagus round it; let your Soup be well relifh’d, pour it over them, and ferve it up hot. * ~ r H c ^ en 7 n ^ °f Pinions, Chickens, Fowls, Ducks or Pigeons, with JrCafe is doJie after the fame Manner. t a ^ err * ne °f Muttosi Fillets with Cucumbers. LARD your Fillets with good middling Bacon, and let it ftew in a Biaife, as before. The Fillets being ftewed, take them out, let them rain, and place them in the Terrine; pour over them a Ragout of Cucumbers, and ferve them up hot. You will find the Mefhod 6f diking the Ragout of Cucumbers in the Chapter ot Ragouts. Tfi£. The Modern Cook. 5 2 The Terrine, with Fillets of Beef with Cucumbers, is done after the Manner as that of Mutton Fillets, with Cucumbers, as above. A Terrine of Fillets of Beef with a minced Sauce. TAKE a Fillet of Beef, lard it with thick Bacon well feafon’d, and Slices of Ham ; put it a Hewing in a Braife; it being done, take it out, let it drain, and place it in a Terrine, with a minced Sauce over it, and ferve it up hot. The Manner of making the minced Sauce is feen, in the Chapter of Cullijfes. The Terrine of Fillets of Mutton done in a Braife, with a minced Sauce, is done after the fame Manner as that of. Fillets of Beef. Hotch-Potch. TAKE fome of the lower End of a Brifketo'f Beef, cut it into Pieces •two Inches long and broad, put them into cold Water, and blanch them ; when blanched, put into a Pot Slices of Beef, and the Brifket- piece, with a great many Carrots and Parfnips; then feafon it with Pepper, Salt, a Bunch of fweet Herbs, half a Dozen Onions, a Piece of Ham, and, if you think proper, a Piece of Cervelas; then cover it with Slices of Beef, moilten it with Broth, cover the Pot, and put Fire under and over it ; when done, take out the Meat and the Carrots; then put the Briflcet-piece, with other Meat, into a Stew-pan, and drels your Carrots as neatly as you can ; put them to your Meat ; then ftrain off the Broth the Brilket-pieces were boiled in, with the reft of the Meat, fkim it well, and let it be well feafoned; if there is too much Liquor, boil it to a fmaller Quantity; put fome Butter in a Stew-pan, with a Handful of Flour, ftir it with a wooden Ladle, till it is pretty brown, and moilten it with the Broth of the Hotch-Potch ; Ikim it well, let it be well tailed, put to it Parfley out fmall, and put it over your Griftles of Beef and Carrots j keep it hot; being ready to ferve up, place it in a Terrine, and ferve it for Entry. You may ferve it up in a Dilh as well as a Terrine; you may alfo add to it Mutton Griftles. A Terrine of Chickens with Cucumbers. TAKE off'the Wings of your Chickens, frnge, ;.pick, draw, and trufs them clean ; lard them half with Bacon, and half with Ham : Then put into a fmall Pot fome Slices of Bacon and Veal, and your Pullets ; feafon them with Pepper, Salt, fweet Bafil, and Onions ; cover them at Top, and fet them a Hewing gently with Fire under and over: Then take half a Dozen of Cucumbers, pare them, cut them in four, give them what Figure you pleafe, and blanch them ; then put . them in a Stew-pan with Gravy and Cullis, and fo let them ftew gent¬ ly, till they are done ; when done, put in it as much Cullis as is required for your Terrine ; your Chickens being Hewed, take them out to drain ; place them in your Terrine with your Ragout of Cucumbers over them, and ferve them up hot. Inftead of this Method, you may fill your Chickens as you think proper, with Force-meat, and garnijh them with Huffed Cucumbers: You ltave the Manner of doing it in the ."Chapter of Ragouts. #4 The Modern Cook. A Terrine , Bavarian ^^jy. TAKE half a Dozen of Quails all ready truffed, four middling Pigeons, and two young Rabbits; cut off the hind Legs, and lard them with Bacon, and the Back with fmall Bacon ; cut off the Head and Flanks, and lard them like wife. Take an Eel cut in Pieces the Length of your Rabbits; put in your Stew-pan fome Slices of Veal and Ham, and put in it your Quails and Legs of Rabbits, with Mufhrooms and Truffles; fealon it with Pepper, Salt, fweet Bafil, Onions, fome Slices of Lemons, and a Couple of Glaffes of white Wine ; cover the Top and Bottom alike; cover the Stew-pan, and fet it a hewing, with Fire under and over ; It being half done, put in it your Pigeons, with Veal Sweet-breads, and let it flew, till done. Your Eels and Rabbits being larded, put a Stew-pan over the Fire, with half a Bottle of white Wine, feafoned with Salt, Cloves, fweet Bafil, and Onions cut into Slices; as foon as your Wine boils, put in your Eels, and let them boil a little ; after that, take them out, and put in your Rabbits in a Stew-pan, with fome Slices of Ham and Veal ; moiften them with Broth, adding to it a Couple of Onions, and fo let them hew : When they are hewed, take them out, hrain the Broth through a filk Strainer, and put them again into your Stew pan; then put them over the Fire, and let them hew till they tarn to Caramel. This done, put in y pur Rabbits and your Eels; cover your Stew-pan, and put it upon hot Afhes, that they may glaze, and your Eel may be quite done: Take out your Quails, Pigeons, and Rabbit-legs, and place them neat¬ ly in a Stew-pan j put the Stew-pan wherein they have been doing over the Fire, and moihen it with a Ladle of Gravy, and as much Cullis ; let it have a good Tafte; place your Quails and Pigeons, &c. in your Terrine, pour your Cullis over them with the Juice of a Lemon/and then your Rabbits and Eels glazed crofs-ways laid upon them, and ftrve them up hot. A Terrine of Pinions with Mufhrooms. PUT your Pinions a doing in a Braife ; this done, take them out, and let them drain ; then place them in the Terrine, and pour a Ragout of Mufhrooms over them ; the Method of making this Ragout is in the Chapter of Ragouts. The Terrine of Pinions with Chefnuts and Turneps, with Cucum¬ bers and green Peafe, is done after the fame Manner as the Terrine Of Mutton Rumps with Chefnuts and Turneps, before mentioned. A Terrine of Pigeons with Craw-fifh. PICK your Pigeons, draw and trufs them well ; put them in the Bottom of a SteW-pan with fome Slices of Bacon, and place it in your Pigeons; feafon them with Pepper, Salt, fweet Bafil, and Slices of Lemon ; cover them Top and Bottom alike, and moiften them with a Ladle of Broth; cover your Stew-pan, and put it on, with Fire un¬ der and over : Make a Ragout with Craw-fifh Tails, Truffles, and Mufhrooms : Put all this into a Stew-pan, moiften it with Gravy, and let it ftew over a flow FiVe : This done, take your Pigeons out of their Braife, and place them in the Terrine ; thicken your Ragout with a good deal of Craw-fifh Cullis j let it be well relifhed, pour it into your Terrine over your Pigeons, apd ferve it up hot. You mull take Care, The Modern Coo-k, ■that, when you have put the Cullis in the Ragout, it does, not boil, left it turn. The Terrine of Chickens with Craw-fiih is done, in the fame Man¬ ner as that of Pigeons. The Chickens may be filled with Force-meat, as thofe with Cucumbers, and drefs’d with Craw-fiih like the Pigeons. A Terrine of Partridges with Cullis of Lentils. TAKE Partridges, pick, draw, trufs, and lard them with thick Bacon and Ham feafoned ; put them in a Braife ; take a. Pound and an Half of Veal, and a little Ham, cut this in Slices, and put it in¬ to a Stew-pan, with an Onion fliced, and forue Pieces of Carrots and ■Parfnips ; cover the Stew-pan, and put it a fweating over the Stove ; when it flicks, moiften it with half Broth and half Gravy ; put in it dome Mulhrooms, a Couple of green Onions, a little Pariley, two or three Cloves, and a Ladle of Cullis:. Let all together flew foftly j being well ftewed, take out the Slices of Veal, and put in it a few Lentils, which muft have been boiled by themfelves: If you have any Carcafs of Partridge, pound it, and mix it with your Cullis where your Lentils are ; ftir it together, ftrain off your Cullis, pour it into a Stew- pan, and keep it hot ? The Partridges being done, take them out of their Braife, let them drain, and then place them in the Terrine; let the Cullis te well relilhed, and pour it over the Partridges: Serve it up hot. The Terrine of Ducks and Teals with Lentils is done, in the fame Manner as that of Partridges with Lentils fpoken of above. A Terrine of JVoodcocks. Y OUR Woodcocks muft be, pick’d and trufs’d, but not gutted j blanch them, lard, them with thick Bacon well feafoned, and put them into the Bottom of a Kettle or Pot with Slices of Bacon and Beef beat fiat; feafon them with Pepper, Salt, a Bunch of fweet Herbs, an Oni¬ on cut in Slices, a few Carrots, whole green Onions, a Bay-leaf, and a. little fweet Bafil. Place your Woodcocks in the Pot the Breaft down¬ wards, and feafon them Top and Bottom alike ; cover them with Slices of Veal and Bacon j let it ftew, with Fire under and over. Make a minced Sauce, viz. Take two or three green Onions, cut themfmall, and cut a Piece of Ham into Dice ; hafh fmall fome Truffles and Mulhrooms : Put a Stew-pan over a Stove, with a little melted Lar d and Ham cut fmall ; let it be a little brownilh, and put in it the green Onions, Truffles, and Mulhrooms : Put all together over a Fire, and moiften it with Broth ; then thicken it with Cullis, and add a few Capers and Anchovies cut fmall. Your Woodcocks being done, take them out and let them drain ; place them in your Terrine : Let your minced Sauce have a good Relifti, pour it over your Woodcocks, and ferve them up hot. The Terrine of Snipes is done, after the fame Manner as tills of 'Woodcocks. A Terrine of Hares and Leverets. SKIN a Hare, cut it into Fillets, and lard it with middling Bacon, well feafoned ; put two or three Slices of Bacon into the Bottom of a . Stew-pan, with fome Slices of Ham, feafoned with Pepper, Sait, and •fine Spice ; place tilde Fillets in the Stew-pan, feafoned Top and Bot- E 4 tom 5 6 The Modern Cook. tom alike; put in green Truffles and Mulhrooms ; lay over your Fil¬ lets Slices of Beef beat flat, with Slices of Bacon ; cover the Stew-pan, clofing it with Pafte round, and put it a ftewing, with Fire under and over ; take Care the Fire is not too quick ; when done, uncover, it, take out the Fillets, ftrain all their Liquor, (kirn it well, let it be well relifhed, and thicken it with your Cullis; then place your Fillets in the Terrine, with your Ragout over them ; ferve them up hot. The Terrine of Leverets is done in the fame Manner. A Terrine of young Rabbits. S KIN young Rabbits, draw them, keep the Livers, blanch them, cut them in three, and lard them with middling Bacon feafoned ; put them in a Stew-pan in the fame Manner as the Fillets of a Hare above- mentioned ; cover and feafon them the fame; put it a ftewing: When done enough, take out the Slices, ftrain their Liquor, place your Slices of Rabbit in the Terrine, and make a Cullis with Livers, as you do for Rabbit Pye, which you will find in the Chapter of CulliJJes. Let your Cullis be well relifhed, and ferve it up hot. A Terrine of Salmon in Lent. CUT fome Pieces of Salmon the Thicknefs of your Thumb, put them into the Stew-pan with Onions cut into Slices, and feafon it with Pepper, Salt, fine Spice, and a Bunch of fweet Herbs, feafoned Top and Bottom alike ; pour over it two Glaffes of white Wine, with fome Butter; cover the Stew-pan ; put it a ftewing, with Fire under and o- ver; when done, take out the Slices of Salmon, and place them in your Terrine; ftrain off the Liquor; put over them a Ragout of Craw¬ fish, and ferve it up hot. You will find the Way of making the Ragout of Craw-fifh in the Chapter of Cullijfes. The Terrine of Trouts is done, after the fame Manner as that of Salmon above-mentioned. A Terrine of Salmon with Gravy. PUT in the Bottom of a Stew-pan fome Slices of Bacon and Ham, and over them your Salmon Out in Pieces; feafon them with Pepper, Salt, fine Spice, and fweet Herbs; lay over them fome Slices of Veal and Bacon, cover the Stew pari, and put it a ftewing, with Fire under and over; then take out your Slices of Salmon, place them in a Ter¬ rine, ftrain off their Liquor, thicken it with a Cullis of Veal, and ferve it up hot for Entry. The Terrine of Sea-dragons is done, in the fame Manner as that of Slices of Salmon. ‘ ' A Terrine of Pikes and Eels in Lent. TAKE a Pike, gut and firale it, with an Eel fldnn’d ; cut the Pike’ in four, and the Eel in Proportion; rub the Terrine with freih But¬ ter, feafon it with Pepper, Salt, and fine Spice; place your Pieces of Pike and Eel mix’d in the faid Terrine, and put a Bunch of fweet Herbs in the Middle; feafon Top and Bottom alike ; put in it half a Glafs of Champaign, or white Wine, with freih Butter over it ; cover your Terrine, pafte it round about, and let it ftew over a flow Fire; ivhen done, take out the Bunch of fweet Herbs, Ikim it well, let it be well relifhed, pour in it a Ragout of foft Rees and ferve if yp hot. ' 1 See The M o d e R n C o o k. e>j See the Chapter of Ragouts. You may do this in a Stew-pan, as ’ well as in a Terrine. The Terrines of forced Pearches and Tenches are done in the fame Manner. A Terrine of Soles. GUT your Soles, fcrape them, cut off their Heads and Tails, and cut them into large Slices, feafon’d with Pepper, Salt, and a little fine Spice ; place thefe Slices in a Stew-pan, feafon’d Top and Bottom alike; put fome Butter to it, cover the Stew-pan, and let it Hew over a flow pire; it being ftewed, take off the Cover, Ikim it well, and pour into it a Ragout of Mufhrooms or green Truffles; let it be wcllre- lilh‘d, and ferve it up hot in your Terrine. The Terrine of Fillets of Turbots, or Eel-powts, is done after the fame Manner. The Terrine of Roaches is done in the fame Manner, but their Heads are cut off: For the Manner of making thefe Ragouts, fee the Chapter of Ragouts.' A Terrine of Fillets of Soles with Gravy. HAVING cut vour Soles into Fillets, put in the Bottom of your Stew-pan Slices of Ham and Bacon feafoned with Pepper, Salt, fine Spice, and whole Parfley; place in it your Fillets of Soles, feafoned Top and Bottom alike; lay over them Slices of Veal and Bacon, and ^qver your Terrine with Pafte round it; put it a ftewing over a flow Fire; when ftewed, take off the Cover, take out your Slices of Veal and Bacon, Ikim it well, and put in it an Eflence of Ham, or elfe a Ragout of green Truffles; let it be well reliflied, and ferve it up hot in your Terrine. The Terrine of Fillets of Turbots and Eel powts with Gravy. A Terrine of Barnacles and Sea-ducks in Lent. YOUR Earnacles being picked clean, and drawn, keep their Li¬ vers, put them upon a Drefler, with a few green Onions and Parfley cut fmall, fome Mufhroo.msand Truffles, feafoned with Pepper and Salt, a Jittle fine Spice, and fome frelh Butter ; cut all fmall together, put it into the Belly of your Barnacle, and few it up ; put it into a Stew-pan with good Butter, and Onions cut into Slices; place in it your Sea- Ducks, feafon them with Pepper, Salt, fweet Herbs, Cloves, a cou¬ ple of Glafles of Champaign, or other white Wine, a Bit of Garlick, and a Ladle of fiih or other Broth; cover it, put it a ftewing foftlv, with Fire under and over ; when ftewed, take them out, let them drain, place them in a Terrine, pour over them a Ragout of foft Roes, Craw- filh Tails, Mulhrooms and Truffles; let it be well tailed, and ferve it up hot. For the Method of making this Ragout, fee the Chapter of Ragouts. CHAP. She Modern Cook, CHAP. IV. dilh them up* and ferve them up hot for a firft Courfe. • __ Young Turkies roafted with Onions. j /? UR Turkies bein S forcel and roafted, as thefe here before dilh them up, pouring over them a Sauce of Onions made thus and a cou P Ie of fmall Onions, Mufhrooms and I ruffles, if you have any, with fome Bits of Veal Sweet-breads • then put your Stew-pan over a Stove ; give your Thrufhes fome Tof les and wet them with two Glaffes of French Brandy ; do them with a brifk Fire and the Brandy will burn; ftir them now and then, and when the Fire is out, put in a little Gravy and Cullis • then let it fimmer. When ready, take off the Fat; let it be relifhing • up 1 hot L a iTclik. Le, “ n ’ th “ dilh ,tem “ d ^ vf Hicajfee of Thrujhes with Champaign. TAKE Thrufhes, crufh the Breaft-bone flat, and put them in a Stew-pan with a little melted Bacon, a Bunch of fweet Herbs, a couple f f Onions, Mufhrooms, and Truffles, and a few Veal Sweet-breads ; put 74 !The Modern Cook. put your Stew-pan upon a Stove, and give it fome Toffes ; wet them with two Glafles of Champaign, or other White-wine; then put in fome Gravy and Cullis, and let it fimmer : When done, Ikim the Fat off, let it be of a good Talle, put in the Juice of a Lemon, difh them, and ferve them up hot. Tbrujhes with Juniper-berries. YOUR Thrulhes being picked, as above, put them upon iron Skewers, and wrapped up in Slices of Bacon and Paper ; tie them to a Spit, and roaft them; put in a Stew-pan adittle Gravy and Cullis, with a Glafs of White-wine; boil it, let it be of a good Talle, and put in.it the Juice of a Lemon ; then take a Dozen of Juniper-berries blanched, and put them in your Cullis. Your Thrulhes being ready, take off the Slices of Bacon and Paper, and put them to fimmer a little while in your Cullis ; take off the Fat, and put them into your Dilh, to ferve them up hot for a firft Courfe. ‘Thrujhes drejjed , after the Country Fajhion. TAKE Thrulhes, pluck and pick them clean ; trufs them .and put them upon an iron Skewer, which you tie to the Spit to roaft; take a Piece of Bacon, as big as your two Fingers, which wrap up in Paper, ftick it to the End of a Fork, fet it on the Fire, and let it drop upon your Thrulhes ; w'hen the Bacon drops no longer, fling fome Salt and Crums of Bread upon your Thrulhes, and take a few Shalots, cut them fmall, and put them into a Pan or a Dilh, with a little Salt and Pepper, and a little Gravy; but, if you have none, a little Water and a little Butter, the Juice of a Lemon or Verjuice; and, for Want of either, a little Vinegar: Put your Sauce into your Dilh, put your Thrulhes over it, and ferve them up hot. The Thrulhes more commonly arefervedfor Roaft than otherways. Lapwings , the Mufcovite Way. TAKE fome Lapwings, pluck, pick, flnge, and draw them; cut them into two, and put them in a Stew-pan with a little melted Ba¬ con, two fmall Onions, fome Mulhrooms, and Truffles, and fome Sweet-breads of Veal; fet them over the Fire, tofs them up, and wet them with a couple of Glafles of Brandy ; let them boil with a brilk Fire, and the Brandy will burn, and ftir them now and then, when the Brandy goes out ; wet them with a little Gravy, and let them fimmer gently : When they are done, take off the Fat, thicken it with your Cullis, let it be of a good Talle, dilh them up with the juice of a Lemon over them, and ferve them up hot for a firft Courfe. You may ferve them whole, if you think fit. Lapwings with Champaign. T A K E fome Lapwings, pluck, pick, flnge, draw, and trufs them ; cut them in two, and put them in a Stew-pan with melted Bacon, a Bunch of Llerbs, two fmall Onions, Mulhrooms and Truffles, if you have any, and Veal Sweet-breads; fet it upon the Fire, give it a few Tolies, and wet it with a couple of Glafles of Champaign, or other Wine ; then put in a little Gravy and Cullis, and let it fimmer; being done, Ikim off the Fat, let it be of a good Talle, put in it the Juice of a Lemon, and put it in your Dilh ; ferve it up hot for a firft Courfe. 75 The Modern Cook. Lapwings dreffed, after the Country Fafhion. TAKE fome Lapwings, pluck, pick, finge, draw, and trufs tliem ; put them to an iron Skewer, and tie them to the Spit; then put them to the Fire ; take a Piece of Bacon the Thickncfs of two Inches, wrap it up in a Piece of Pap~r, ftick it to the End of a Fork, fet it on the Fire, and let it drop upon your Birds ; then drew them with Salt and Crums of Bread, mince a few Shalots, and put them into a Stew pan or Dilh, with Salt, Pepper, and a little Gravy ; if you have no Gravy, putin fome Water and a little Butter, the Juice of a Lemon or Verjuice, or, for Want of either. Vinegar; then put your Sauce in the Dilh where¬ in you defign to ferve it, and your Lapwings upon it, and ferve it as w arm as you can. Teals with Olives. TAKE fome Teals, pick, finge and draw them ; take the Liver and mince it with Parfley, green Onions, fine Herbs, Mufhrooms, fcrap’d Bacon, and a Bit of Butter mix’d all together ; put it into the Body of your Teal, and blanch them with a little Butter, Parfley, and green Onions; then put them to the Spit wrapp’d up with Slices of Bacon and Paper; take fome Olives, take the Stones out, and blanch them; put them in a Pan with a little Veal Gravy, and Effence of Ham, and let them have a Boil. Your Teals being ready, take them off, put them in the Dilh with your Ragout of Olives over them, and ferve them up hot. Teals with Shalets. TAKE fome Teals and drefs them, as before mentioned; take Sha¬ lots, mince them very fmall, and put them in a Stew-pan with a little Gravy and Cullis, Salt and Pepper; let them juft boil : Your Teals being ready, put them in the Difti, and your Shalot Sauce over them, with a little Juice of an Orange, and ferve it up hot for a firft Courfe. Teals with the Juice of Orange. DRESS your Teals, as before, take a couple of Oranges, and cut fome Zefts off them; add a little Cullis, Ham, a little Gravy, and a little Pepper ; heat it, fqueefe in it the Juice of your Oranges, and let it be reliftung. Your Teals being ready, take them off, put them in¬ to the Dilh with the Sauce over them, and ferve them up hot for a firft Courfe. Teals with Truffles. TAKE fome Teals, pick, finge, and draw them ; mince the Liver with fcrap’d Bacon, a Bit of Butter, Truffles, Parfley, fweet Herbs, green Onions, Pepper and Salt mix’d all together and put it into the Body of your Teals; blanch them in a Stew-pan with a Bit of Butter, Parfley, and green Onions. This done, put them to the Spit wrap¬ ped up in Slices of Bacon and Paper ; take fome Truffles and pare them, walh them well, cut them in- Slices, put them in a Stew-pan, with fome Gravy and Cullis, half a Glafs of Champaign or white Wine, and let tliem be a doing gently ; when boil’d, put in the Juice of a Lemon ; your Teals being done, draw them off the Spit, take off the Slices of Bacon, dilh them up with your Ragout over them, and ferve them up )iot for a firft Courfe. Teals 7 6 The ModernCook. Teals with Oyjlers. DRESS your Teals, as before, except your putting Truffles in their Bodies; put them to the Spit with Slices of Bacon wrapped up in Pa¬ pa- ; blanch fome Cyders, and take out the Hard; put Gravy and Cullis and Efi'ence into a Stew-pan, and let it be relilhing; then put your Oyfters in it, and mind that it don’t boil. Your Teals being done, take off the Bacon, and put them into a Diih, with your Oy- fter Ragout over them, and ferve them up hot. Another Way to drefs Teals with Oyjlers. TAKE fome Teals, pick, finge, and draw them; mince the Liver with Parfley, green Onions, and fcraped Bacon, a Lump of Butter, Pepper and bait ; let your Oyfters be well blanched, put them all to¬ gether into the Bodies of your Teals, and put them on the Spit wrap¬ ped up in Slices of Bacon and Paper ; take fome Oyfters, and blanch them in their own Liquor, which ftrain off; put in a Stew-pan fome «f their Liquor, a good Lump of Butter, Salt, Pepper, Nutmeg, a Duft of Flour, and a Daih cf Vinegar; then put your Sauce over to thicken it; put in your Oyfters, let it be relilhing, take out your Teals and difti them up, and pour your Oyfter Ragout over them, and ferve them up hot for a firft Courfe. At another Time, you may put fome blanched Parfley minced with Lemons cut in Dice, and a minced Anchovy. Teals with Spanifh Cardoons. TAKE Teals, pick, finge, and draw them ; mince the Liver with Parfley, green Onions, ferap’d Bacon, Butter, Pepper, Salt, fweet Herbs, and fine Spices j fill up the Bodies of your Teals, tie both Ends, and blanch them; then put them to roaft, wrapped up in Slices of Bacon and Paper ; have fome Spanijh Cardoons ready done, draw them out cf their Braife, clean them well, and put them into a Pan wiih fome Gravy and Eftence; let them have a foil, {kirn the Fat off, and put in the Juice of an Orange and of a Lemon. Your Teals being ready, take off the Bacon and Paper, and put them into your Dillr with your Ragout of Cardoons over them, and ferve them up liot for a firft Courfe. Tcals drejfed in a Braife. TAKE fome Teals, pick, finge, draw, and trufs them as for Boil¬ ing, and lard them with thick Bacon; do them in a little Braife: When done, make your minced Sauce with a few Mufbrooms, Truffles, green Onions, Capers, and Anchovies, and a Duft of Flour; wet them with Gravy : When your Teals are done, take them out to drain, difh them up with your minced Sauce over them, and ferve them up hot for a firft Courfe. At another Time, you may make your Ragout with Sweet-breads or Muftirooms, or a Ragout of Cucumbers or Celery. Turtle-doves, the Huxelles Way. TAKE fame Turtle-doves, pick, finge, and draw them ; take a Stew-pan, line the Bottom with thin Slices of Veal and Ham, an O- nion cut into Slices, and take as many Craw-fifh as Turtle-doves ; cut off the fmall Claws; put your Turtle-doves in the Pan, and be- tween every Dove a Craw-filh* then mince Parfley, green Onions, k : fcraped The Modern Cook. 77 fcraped Bacon, a few Pullets or Chicken Livers, Mulhrooms, Truffles, Salt, Pepper, fine Herbs, and fine Spices; mix them all together, put them in the Bodies of the Doves, and feafon them with Salt, Pepper, fweet Bafil, Bay-leaves, and a Glafs of white Wine ; then cover every Turtle-dove with a thin Slice of Ham, and a Slice of Veal at the Top of it; cover it well, and put it to (lew, with Fire under and over : And, when they are done, take your Doves and Craw-filh our, and put in¬ to your Pan Half a Spoonful of Effence of Ham, fome Gravy and Cullis; flew it a Minute, and take the Fat off; flrain it through a filk Sieve, put in the Juice of a Lemon, and difh up your Doves, and between every Dove a Craw-fifh with your Cullis over it: Then fervc them hot for a firit Courfe. Doves with Champaign. TAKE fome Turtle-doves dreffed, as before, only with this Dif¬ ference, that you muft wet them with two Glaffes of Champaign, and a few SLces of Lemon ; when they are done, take them out, keep them hot, and put in your Pan, where they have been a doing, Half a Spoonful of Gravy, Effence, and Cullis, with two Glaffes of'Champaign, and a Crum of Garlic ; let it boil, be well thicken¬ ed, and of a good Tafte ; drain it through a filk Sieve, and put your Doves into a Difh; then put your Sauce over them, and ferve them up hot for a firft Courfe. Turtle-doves , the Italian Way. TAKE fome Turtle-doves, draw and trufs them; take a few Fowls Livers, a few green Onions and fcraped Bacon, all well minced, and put it into the Bodies of the Turtles; put into a fmall Stew-pan a few Slices of Ham, Veal, and Onions; then lay your Turtles over this, Belly downwards, and feafon them, as before; put in a few Slices of Lemon, a few Cloves of Garlic, and a little Oil; cover it, with Fire under and over : Your Doves being done, take them out, and put into the Pan a little Gravy and Effence of Ham, with a Glafs of Cham¬ paign ; boil it, till all the Oil is wafted, and fkim it well ; then flrain it through a filk Strainer, difh them up with your Sauce over them, and ferve them up for a fiift Courfe. Turtle-doves Jlicking to the Dijh. TAKE Turtle-doves, pick, finge, and draw them ; then take a Stew-pan, line the Bottom with Slices of Bacon, Veal, and Ham ; put your Doves over them, take the Livers out, and mince them with a little fcraped Bacon, Parfley, green Onions, Salt, Pepper, fine Spice, and fweet Herbs, and fill up the Bodies of the Doves ; obferve to flit them at the Back, and feafon them with Salt, Pepper, fweet Bafil, and Onions ; cover them Top and Bottom alike ; let them flew, with Fire under and over. Take Partridges Livers, if you have any, or of any other Fowls ; mince them well, and put them in the Difh which you defign to ferve them in, with a little Cullis mixed well all together ; fet your Difh over a Stove, take your Doves off the Fire, take t.iem out to drain, and difh them up ; let them flick to the Difh ; then put fome Cullis of Ham over them, and ferve diem up hot for a firft Courfe. Turtle- The Modern Cook. \turtle-doves with Fennel. TAKE Turtle-doves, pick and draw them ; mince the Livers with fcraped Bacon, Parfley, green Onions, Mulhrooms, a Pinch of Fennel, a Bit of Butter, Salt and Pepper ; all being well minced, put it into the Doves Bodies, and blanch them in a Stew-pan with a little Butter ; then put them to roaft, wrapped up in Slices of Bacon and Paper ; after which take a Stew-pan, put in a little Fennel, and let it boil a Moment, that the Gravy may take the Take of the Fennel. Your Doves being roafted, take them off, and alfo the Bacon ; difh them up, put the Sauce over them, and ferve them up hot for a firft Courfe, with a little green Fennel in the Middle. Turtle-doves with Bay-leaves. TAKE Turtle-doves, pick, finge, and draw them ; then lay in the Bottom of the Pan Slices of Veal and Bacon ; put in your Turtle¬ doves, feafon them with fweet Herbs, Bay-leaves, Parfley, and Onions cut in Slices ; cover them Top and Bottom alike, and dew them, with Fire under and over ; take about Half a Dozen of green Bay- leaves, and blanch them in hot boiling Water; then take fome Elfence of Ham, and put it into a Stew-pan with your Bay-leaves: Your Doves being done, drain them, difh them up with your Cullis, the Bay-leaves, and the Juice of Lemons over them, and ferve them up hot for a firft Courfe. A t another Time, you may roaft them wrapped up in Bacon with the fame Sauce. CHAP. VII. Of Woodcocks, Snipes, Geefe, and Larks. Woodcocks with JVine , a jirjl Courfe. T AKE Woodcocks, and cut them in four, but keep the Infide to thicken the Sauce ; then put your Woodcocks into a Stew‘ pan with fome Truffles cut in Slices, fome Veal Sweet-breads, and Mulhrooms ; fry all together, and moiften them with good Beef Gra¬ vy ; feafon them with Salt, Pepper, and green Onions, and put in two Glaffes of Wine; make them boil well, and, when they are done, mix the Infide with your Sauce, or make,Ufe of your Woodcocks Cullis, or any other good Cullis; you may alfo put a Spoonful of Ef- fence of Ham, and take off the Fat; put your Woodcocks in the Difh, and the Ragout over them, with the Juice of an Orange, and ferve it up hot. Salmi of Woodcocks with Wine. ROAST fome Woodcocks; when they are half roafted, cut them to Pieces, and put them into a Stew-pan, with as much Wine as is re¬ quired for the Woodcocks you take ; put in fome Truffles, if you have any, and fome minced Mulhrooms, a few Anchovies and Capers, and put The Modern Cook, yg put them a doing ; thicken your Sauce with a Cullis, and put your Woodc6cks over a Fire, without Boiling; and, before you ferve them up, fkim off the Fat, fqueefethe Juice of an Orange over them, and ferve them up hot. Snipes in Surtout. YOU muft have a minced Meat ready done, of which you muft make a Border in the Difh your Surtout is to be ferved in. Your Snipes being roafted, make a Salmi, which put to cool, before you put it into the Diih; after which, cover them with the Remainder of your Stuffing, which colour with Eggs, andffrew over them Crums of Bread ; put them into the Oven, to get a good Colour, and ferve it up hot. Woodcocks with Olives. T AKE fome Woodcocks, pick them nicely, trufs and cover them with Slices of Bacon ; put them upon a Skewer, faften it to a Spit, and lay them to roaft : Take feme Olives, pick out the Stones, and blanch them ; being blanched, put them into a Stew-pan, with a Spoonful of good Oil; pafs them a Moment over the Fire, and wet them with Gravy and Cullis; take Care to clear away the Fat, till all the Oil is confirmed. Your Woodcocks being done, take them off, and drefs them in the Dilh ; obferve that your Ragout of Olives is of a good Tafte; put it upon your Woodcocks, and ferve them up hot for a iirft Courfe. Other Woodcocks with Oyfters. TAKE fome Woodcocks, pick them clean, draw them, take the Guts, and mince them with Parfley, green Onions, fine Herbs fine Spice, Muftirooms, if you have any. Truffles, and feraped Bacon ; put in a Dozen of Oyfters, pafs them all a Moment upon the Fire, put them in the Bodies of your Woodcocks, and flop them well, that'they may not get out; wrap them up in Slices of Bacon, put them upon a Skewer, and tie it on a Spit to roaft : Take fome Oyfters and blanch them, taking Care that they don’t boil ; take out the Hards, and put them into a Stew-pan with a little Cullis, and Eftence of Ham. Your Woodcocks being done, take them off and drefs them in the Dilh; heat your Oyfters, and put them upon your Woodcocks, and ferve them up hot for a firft Courfe. You may ferve your Woodcocks as your Snipes, and, at another Time, you may drefs your Oyfters with a white Sauce thus : Take a Stew-pan, and put in it a good Piece of Butter, a little Parfley blanched, and cut fmall, fome Nutmeg, beat Pepper, Half a Lemon cut in Dice[ and a minced Anchovy ; then put in your Oyfters, and put them up¬ on the Fire to thicken your Sauce ; let your Sauce be of a good Tafte and put it upon your Woodcocks or Snipes, or any other Fowls which you think proper. How to make green Geefe with green Peafe. TAKE a Couple of green Geefe, and feald them; being fealded and well picked, draw them ; don’t cut off the Hole of the Backfide; then put them into freffi Water, and blanch and fqueefe Haifa Dozen Heads of Lettuce; being blanched, put them in frefti Water, fqueefe them well, and cut them in Pieces. Take a Stew-pan, and put in it a good Piece of Butter, fome green Onions, and minced Parfley, fome' So The Modern Cook. fome Mufhrooms, alfo minced, if you have any; put your Ste'w- pan over the Fire, and give it fome Toffes; then put in your Let¬ tuces, and feafon them with Salt, Pepper, fweet Herbs, and fine Spi¬ ces ; give them fome Tolies upon the Fire : Take your Geefe out of the Water, and put your Lettuce in the Bodies cf them j then take a Stew-pan, and put in it fome Slices of Bacon, Slices of Onions, and of Veal3 put in your green Geefe, and jpiafon them with Salt, Pepper, fweet Bafil, Thyme, Bay-leaves, and Cloves j cover them Top and Bottom alike; wet them with a Spoonful of Broth or Wa¬ ter 5 then cover your Stew pan, and put them to flew gently, with Fire under and over : After which, take a Pound of Fillet of Veal, cut it in Slices, and put them into a Stew-pan with Slices of Ham, O- nions, and fome Pieces of Carrots 5 put them to fweat upon the Stove j when brown, wet them with Broth. Take a Stew-pan, put in a Piece of Butter, fome Parlley, and a Quart of Peafe ; put them over the Fire, and take Care to flir them now and then 5 being done, pound them, and put them into the Stew-pan where your Veal is5 obferve that your Cullis is of a good Tafte, and thick enough 3 then pafs it through a Strainer, and put it again into a Stew-pan ; take a Pint of f nail Peafe, and put them to boil : Being done, put them into your drained Peafe; your green Geefe being done, take them out to drain, dilh them up, and put your Peafe over them, and ferve them up hot for a fu ll Courfe. At another Time, you may drefs your green Geefe, the fame Way, only putting a Ragout of green Peafe over them. Hcvj to make green Geefe with Chefnuts and Saufages. TAKE a Goofe, cutoff the Wings, finge it, pick it clean, and draw'it 3 then take fome Chefnuts and pare them, and put them to do in the hot Cinders 5 pare them again ; being done, take the Liver of your Gcofe, take away the Gall, and mince it with a Piece of Bacon feafoned with Salt, Pepper, fweet Herbs, fine Spice, Mufhrooms, and Truffles, if you have any, and a good Lump of Butter 3 then put this Stuffing into the Stew-pan with your Chefnuts, mix all well together, and put it into the Body of your Goofe, with fome fmall Saufages ; put your Goofe to the Spit, and roaft it 3 then take more Chefnuts, pare them, and put them to do in the hot Cinders, or under the Cover of a Baking-pan; being done, pare them again, and do them in a Stew-pan 5 then take off the Broth, and put in fome good Cullis : Your Goofe being done, take it out, difh it up with your Ragout of Chefnuts over it, and ferve it up hot for a fill! Courfe. Firjl Courfe of a Gcofe, the Gafcoigne Way. TAKE a Goofe, take off the Wings, finge it, pick it clean, and draw it 3 take the Liver, take off the Gall, mince it with a Piece of Bacon, and feafon it with Salt, Pepper, fweet Herbs, fine Spice, Mufh- 100ms and Truffles, if you have any, a good Lump of Butter, and a Clove of Garlic for thofe that like it 5 flir it well with your Knife, put it in the Body of your Goofe, and trufs your Rump into the Back- fide, for fear your Stuffing fliouid come out3 then put it to roaft, and bafte it ■, being done, ftrew it with Crums of Bread 3 then pick fome Shalots, The Modern Cook. Si Shalots, mince them, and put them into a Stew-pan with a little Gravy fome Salt, beaten Pepper, and a Couple of Rocamboles, a little Culiis if you have any, and the Juice of an Orange ; heat all thefe a Moment and put it in the Dilh wherein you will ferve your Goofe : Take your Goole off, put it in the Dilh, and ferve it up hot for a firlt Courfe. A Courfe of Legs of Geefe. T H E S E Sort of Legs of Geefe commonly come from Gafcohn? this is the Way to drefs and to ferve them : Take your Legs of Geefe out of the Barrel, , put them into a Stew pan to melt the Fat, and then put them upon the'Gridiron; being broil’d, ferve them with a Remou- lade; you will find the Manner of making a Remoulade, in the Chap¬ ter of Gullijfes. 1 Another Way. YOUR Legs of Geefe being done in a Braife, take them out d'-ain, drew them with Crums of Bread* broil them, and ferve them tip with a hot Remoulade, or Gravy and Slialot. Another Way. TAKE your Geefe Legs, and drefs them in a Stew-part with melt¬ ed Bacon; take them out, and deep them hot; put into the Stew-pan lomc Onions cut into Dice, and let them have a good Colour; drain off the Fat, and fait and pepper them; dilh up your Legs with your Onions over them ; then put into the Pan a little Gravy and Vinegar which you mull heat a Moment, and pour over your Onions, and ferve it up hot. Larks in Ragout. HAVING drawn your Larks, fry them in Bacon, with an Onion Buck with Uoves; with Truffles, Mulhrooms, and fat Livers * and llevv them witlr a Dull of Flour ; if you have no Culiis, wet ’them with good jjeef Gravy, or Veal; let it boil to a Itrong Sauce, and mix with it an Egg, a little Cream, and a little minced Parfley, which put into the Stew-pan, giving it lome TolTes to thicken it more; take off the Fat now and then; ferve it up hot with the Juice of a Lemon. Larks in Paper-Cafes. TAKE fome Larks, pick them well, and put them into a Stew- pan with Butter, fome Veal Sweet-breads, Mulhrooms, green Onions and Parfley minced, feafoned with fweet Herbs, fine Spice, Salt and \ c PF r tofs J hc m up, and make a round Paper-Call-, according to the Bignels of your Dilh; if you have a little Stuffing, put it iifthe Bottom of your Cafe, place in it your Larks, cover them with Slices ol Bacon, and put it into the Oven, or under the Cover of a Baking- pan ; being done, take out your Cafe, and take off the Fat; then dilh it up, and moillen it with Gravy and Culiis; put in the Tuicc of a Lemon, and ferve it up hot. Larks with Sage. TAKE fome Larks, pick them very clean, draw them, and take a little Piece of Bacon, a little Piece of Ham boiled, the White of a Bowl and Sage; mince thefe all together, and put them into the Bo¬ dies ol your Larks; take a« many Slices of Bacon as you have larks G and §2 The Modirkt Cook. and put a little of the fame Stuffing over your Bacon with your Larky over them : Being wrapp’d up in die faid Slices, place them in a Baking-pan, and put them in the Oven, or under a Cover; being done* diffi them up with Gravy. At another Time, you need not draw them. Larks flicking to the L>i(h , coloured •with Parmefan Cheefe. TAKE fome Larks well picked, finged, and truffed ; put them in¬ to a Stew-pan, with fome Bits of Veal Sweet-bread, half a Glafs of Champaign, a little Gravy and Cullis ; make them fimmer a little w’hile ; then take the Diffi you will ferve them in, and put in the Bottom of it fome fcrap’d Parmcfan Cheefe ; place your Larks in it, and fome Bits of Veal Sweet-bread, with their Sauce over them > ftrew them with Parmefan Cheefe, and let them get a Colour in the Oven ; wffien done* take them out, put the Juice of an Orange over them, and ferve diem up. You may drefs Pigeons, Chickens, Partridges, Thruffies* Snipes* and Quails in the fame Manner. CHAP. vnr. Of firft Courfes with Partridge??. loung Partridges , the St. Cloud tPdy, ‘when they are itt Seafon. G ET fome young Partridges, pick them very clean, draw them, and keep their Livers, throwing their Gall away after which, mix together fome fcrap’d Bacon, a Bit of Butter, fome fweet Herbs, fome Spice, Salt and Pepper, and put the Whole into the Infide of your Partridges, with a Bit of Cinnamon in each ; then fpit them ded to a Skewer, and wrapped up with Slices of Bacon, and fome Sheets of Paper. 1 his being done,, take a little Stew-pan, and put in it a Piece of Veal about the Bignefs of your Fill, cut in fmall Bits, with fome Slices of Ham : Put the Whole over the Fire, and let it flick a little to the Pan ; then moiften it with fome Broth and Gravy, a lit¬ tle Spoonful of your Cullis, a Glafs of Champaign, fome Slices of Le¬ mon, a Sprig of fweet Bafil, fome Thyme, a Llove of Garlic, and fome Cloves; let your Cullis be thoroughly done, and take its Fat quite oft : When it is as it ffiould be, take the Livers of your Partridges* pound them in a Mortar, in which put a Drop of Broth, to get all your Livers out, and put them in your Cullis, and ilrain it through a Sieve, taking out firft with a Ladle the Meat of your Cullis ; let this little Sauce be relifliing. Your Partridges being done, take them off, and take your Bacon and Paper away; after which lay them in their Diffi, having firft taken out the Cinnamon put in them ; then put your Cul¬ lis on the Top of them, and ferve them hot for a firft Courfe. Young The Modern Cook. S3 Young Partridges cut into Bits , and drejffed with good But¬ ter. TAKE Tome young Partridges, pick and draw them, put fomeBut* ter in the Infide of them, and let them be roafted, having firft wrap¬ ped them up in Slices of Bacon, and fome Sheets of Paper ; when they are roafted, let them ftew in a St. w-pan, with half a Quartern of Butter, a little Eftence of Ham, a little pounded Pepper, a little Nutmeg, and the Juice of a Lemon : Your Partridges being done enough, take them out, and cut their Wings off, leaving no Bones in them ; then put them in your Sauce, and, if you pleafe, after the fame Manner, put therein their Legs and Breaks, according to your Mafter’s Liking ; fome are for the Wings only; but, either Way, let your Dilh be 1‘elilhing, and lerve it hot for a firft Courfe. Young Partridges with a Spanifh Sauce. TAKE fome young Partridges, pick and draw them very clean, taking Care not to cut the Holes of their Back-fide ; get fome fcraped Bacon, Parlley, Chibbol, Salt, Pepper, fweet Herbs, all Spice, and Mulhrooms; having minced the Whole together, put it in the Infide of your Partridges, flopping their Hole with their Rump, and fet them to roaft tied with a Skewer on the Spit, and wrapped up with Slices of Bacon, and fome Sheets of Paper: Then get a Stew-pan, put in it fome good Oil, an Onion cut in Slices, fome Parfley, and a fmall Carrot cut into little Bits ; which being a little ftewed, moiften them with fome good Gravy, fome good Elfence of Ham, and half a Lemon cut into Sikes, after its Skin is taken off; fome Mulhrooms, three or four Cloves of Garlic, a little fweet Bafil, and a good Glafs of Cham¬ paign ; then take off the Fat of your Cullis, which being done, take the I'i ve rs of your Partridges, having firft taken away their Gall, and pound them in a Mortar ; being well pounded, put a little Gravy, to take out the Livers the better; then take the Onions out of your Cullis, and put your pounded Livers therein ; after which ftrain it through a Sieve ; your young Partridges being roafted, take them off the Spit; and, the Slices of Bacon with the Paper being taken away, lay them into their Dilh, with the Spanijb Sauce over them, and ferve them hot for a firll Courfe. Young Partridges with Olives. TAKE the Number of Partridges you think proper, according to the Bignefs of your Dilh; pick them well, and draw them clean, but do not cut their Hole in the Back-fide; take away their Gall, and mince them with fome Parfley, Chibbol, Mulhrooms, fweet Herbs, all Spice, Salt, Pepper, and fcraped Bacon, with a Bit of Butter; put the Whole in the Infide of your Partridges, putting the Rump in the Hole of their Back-fide ; do not take off their Feet, and let them take a Fry in the Stew-pan, with a Bit of Butter, fome Sprigs of Parfley and Chib- bol, with fome Salt; after which fpit them wrapped up in. Slices of Ba¬ con, and fome Sheets of Paper; then get fome Olives, and, having taken their Stones away', blanch them in boiling .Water; put them in a G Z Steyy. 84 The M o d e r n C o o K. Stew-pan with a Cullis, feme Effence of Ham, and forne Gravy; let them boil, and take off the Fat; let the Whole be pretty rehfhing. Your young Partridges being done, take them off, and, the Shoes of Bacon with the Paper being taken off, lay them in their Difh with your Olives over them, and ferve it hot for a firft Courfe. Roafied young Partridges with Oyfiers. TAKE fome young Partridges, pick and draw them, but do not cut the Back-fide Hole of them ■, mince their Livers, and haying got fome Oyfters, blanch them, and take out the Hard; after which, put them in a Stew-pan with a Bit of Butter, the minced Livers, fome Parf¬ ley, Chibbol, Salt, Pepper, fweet Herbs, and all Spice ; then give it two or three Toffes, and fluff your young Partridges with it ; after which, put each Rump into its Hole, and let your Partridges fry a lit¬ tle, as the others before, and put them on the Spit, wrapped up iir Slices of Bacon and Paper ; then get fome more Oyfters blanched, as the others, put them in a Stew-pan with half a Spoonful of good Ef¬ fence of Ham, and a little of your Cullis ; which having boiled as much as is neceffary, to fhorten it at Pleafure, put the Juice of a. Lemon therein. Your young Partridges being done, draw them off taking oft' the Bacon and Paper ; after which, lay them in their Difh with your Ragout of Oyfters over them, and ferve them up hot for a firft tourfe. Roafied young Partridges with Oyfiers , after the Dutch Fajhion. TAKE young Partridges, and prepare them, as thofe mentioned licfore, the only Difference being in their Ragout of Oyfters, becaufe the other are yellowifh, and thefe are not only whitifh, but are alfo dreffed differently : Take fome Oyfters, get them blanched, and take off their Beards and the Hard ; then put in a Stew-pan a Bit of good Butter, half a Spoonful of fine Flour, the Juice of a Lemon, fome Salt, Pepper, Nutmeg, and a little Water ; thicken your Sauce, and, when you find it pretty relilhing, put your Oyfters in it. Your young Par¬ tridges being done, take them off, and, their Bacon and Paper being taken away, lay them in their Difh, and your Ragout of Oyfters on the Top of them ; then ferve them hot for a firft Courfe. Another Time, you may, inftead of this Ragout, make Ufe of fome minced Parfley, with a little of the Liquor of your Oyfters, and an Anchovy minced. Young Partridges with Oyfiers , after the Italian Fajhion , with a white Sauce. TAKE fome young Partridges, and prepare them, as before ; mince their Livers, Half a Dozen of Oyfters for each Partridge is enough; which, being blanched, muft be put in a Stew-pan with the minced Meat and a Bit of Butter, fome Parfley, Chibbol, Salt, Pepper, fweet Herbs, and all Spice; let the Whole be kept a Minute on the Fire, and put it in your young Partridges; after which, you muft let them fry a little in the Stew-pan with fome Oil, Chibbol, Parfley, fweet The Modern Cook. 85 fweet Bafil, and Lemon-juice ; then put them on the Spit, wrapped up as the others before mentioned. Take fome Oyfters, and whiten them in their own Liquor ; pick them, and get a Stew-pan, in which put tour raw Yolks of Eggs, half a Lemon cut like fmall Dice, a little pounded Pepper, a little Nutmeg, and little Parfley minced, a Rocambole, and a minced Anchovy, with a little Oil, a fmall Glafs of Champaign, or other white Wine, a. Bit of Butter, and a little EtTence of Ham . Then put your Sauce on the Fire, and thicken the fame, taking Care that it does not turn to Oil; put your Oyfters in it, and fee that your Sauce be as relilhing as is requifite. Your young Partridges being done, take them off; and, having taken away their Bacon and Paper, lay them in their Difh, and put over them your Ragout of Oyfters; after which, ferve them hot for a firft Courfe. Young Partridges with Oyfters , the Italian Way. TAKE fome young Partridges, and order them, as the others be¬ fore, the only Difference being in the Sauce ; here is the Manner of making it: Put in a Stew-pan a Spoonful of Gravy, Half a Spoonful cfCullis, as much Effence of Ham, two Glaffes of Champaign, fome Chibbol, Onions cut in Slices, Lemon, Celery, a Clove of Garlic, Haifa Spoonful of Oil, and a little of Coriander-feed. Put your Stevv- pan on the Fire, and let it boil, till your Cullis is done to your Satif- faftion, and take all its Fat away ; let it be relifhing: Then ftiain it through a filk Sieve, and put your Oyfters in it : Your young Par¬ tridges being done, take them off^ and take away their Bacon and Paper ; after which, lay them handfomely in their Difh, with your Ragout of Oyfters over them, and ferve them hot for a fell Courfe. Young Partridges with Mangoes. T'AKE fome young Partridges, which you muft pick and draw very clean ; take their Livers, and, having taken away their Galls, mince with them fome Parfley, Chibbol, feraped Bacon, a Bit of But¬ ter, fome Salt, Pepper, fweet Herbs, and all Spice, and put the Whole in the Infide of your young Partridges; then fry them a little, in a Stew-pan with fome Butter, Parfley, and Chibbol ; which being done, fpit them, wrapped up, as often faid before : Take fome Mangoes, cut them in long and thin Slices, and whiten them in boiling Water : This being done, put them in a Stew-pan with a little Cullis, a little Eflence of Ham, and a little Gravy, and, after a Moment s Boiling, take their Fat away : Then, your young Partridges being done, take them off the Spit, take off alfo their Bacon and Paper, and lay them in thcir'Difti, with your Ragout of Mangoes oo the Top of them, which ferve hot for a Courfe. Young Partridges with green Trujftes. TAKE fome young Partridges, and, having finged them before the Fire, let them be picked and drawn very clean ; mince their Li¬ vers with fome feraped Bacon, Parfley, Chibbol, fome Truffles, Salt, Pepper, fweet Herbs, all Spice, and a Bit ol Butter : The Whole be¬ ing minced together, put it in the Infide of your young Partridges ; ha¬ ving Hopped both Ends, give them a little Fry, as the others before * G 3 men- 86 The Modern Cook, mentioned; then fpit them, wrapped up as before directed. After this, take tome Truffles, and, having peeled them, put them in a Stew-pan with a little Broth, and let them Hew flowly. When they are done, thicken them with fomeof your ufual Cullis, or fome Effence of Ham, and put therein the Juice of a Lemon : Your young Partridges being done, take them, a* often faid, and lay them in their Dilh, with your Ragout of Truffles on the Top of them, which ferve hot for a Courfe. Young Partridges with Truffles , after the Italian Fajhion. TAKE fome young Partridges, and order them, as before; all the Difference is, that the others are roafled, and thefe are to be Hewed r Take a Stew-pan, and place therein fome Slices of Veal, Ham, and Onions, and put your young Partridges therein : Then get the Quan¬ tity of Truffles you think proper, and, having peeled and waffled them, j>ut them in a Stew-pan with the relt ; the Whole to be feafoned with Salt, } epper, fweet Herbs, two or three Cloves of Garlic, a Lemon cut in Slices, a Spoonful of Oil, and a Glals of Champaign : After which, cover them with fome Slices of Bacon and Veal, and then let your young Partridges flew, with Fire under and over ; but you mult take Care they be not too much done ; to be well, they mult be firm. When your young Partridges are enough, take them out, and keep them hot ; put into the Stew-pan they were Hewed in half a Spoonful of Gravy, and take off all the Fat; then lira in it through a filk Sieve, and put the J ruffles in the Sauce again. Being ready to ferve up, diffl up your Partridges with your Truffles round them, and your Sauce over jt, and ferve them hot for a firfl Couife ^ Thefe young Partridges, fo cireffed, are very nice. Youni Partridges , after the Mufcovite Fafflion. TAKE feme young Partridges, which being finged, picked, and drawn, you mufl cut them after the Manner of a Fricaffee of Chickens; oo not put them in Water, but in a Stew-pan, with a little melted Bacon, and put them on a brilk Fire; v/here, after having taken two or three Turns of the Pan, wet them with a good Glafs of Brandy, and let them keep on the Fire, till it goes out of itfelf; at which Time, put in your Pan fome Muilirooms and Truffles, with fome good Gravy and Cullis, and then put them on a moderate Fire ; mind to take all the Fat away, and, being ready to ferve, put therein a Bitoffreffl But¬ ter, with the Juice of a Lemon, and, being in their Diffl, ferve them up hot for a firff Courfe. Partridges in a Baking-pan. TAKE fome Partridges, which, after their being picked, drawn, and truffed foi Boiling, finge on burning Coals, and lard them with tat Bacon . I fome Bacon, arid cut it in Slices the Bigriefs of Half of your little Finger ; feafon them with Salt, Pepper, fweet Herbs, and all Spice; then, with a wooden Larder, lard your Partridges ; being Iaided, tic them with Packthread, and put them to Hew in a Baking-pan, after the following Manner : Take a Baking-pan. or a Kettle, and put therein fome Slices of Bacon and Beef; you muH like- 'ff put your Partridges in it, feafoning them with Salt, Pepper, fweet iaiil. Thyme, Bay-leaves and Onions, and ? having covered them With The Modern Cook. 87 with other Slices of Bacon and Beef, moidening them with a Spoonful of Broth, let them flew gently, with Fire under and over: When they are done, you may fervc them up with a Sauce of minced Meat, or with a Ragout of Sweet-breads, or with fome Sj>anijh Cardoons, and fervc this Diffi hot for a fird Courfe. Partridges with Cabbage, TAKE fome Partridges, and prepare them as the preceding ones ; : then get fome Cabbages and blanch them ; after which, tie them with Packthread in little Parcels, and put them to hew with your Partridges in a Baking-pan, with the fame Ingredients as the others before menti¬ oned. When they are done, take them out with your Cabbage, and drain them a little ; then lay them in their Diffi, placing a Parcel of Cabbage between each Partridge, and a good Cullis on tire Top, which ferve up hot for a fird Courfe. Partridges with Beef. TAKE fome Partridges, and, having picked and traded them for Boiling, get fome very thin Slices of Beef, but large enough to cover your Partridges round ; lard them with fat Bacon and Ham, and put them to hew in a Baking-pan, with the ufual Ingredients before men¬ tioned : Then take them out and drain them, lay them in their Diffi, and, putting over them an Effence of Ham, ferve them up hot for a frft Courfe. Young Partridges , the Queen’j Wry. TAKE fome young Partridges, and let them be finged, picked, and drawn ; then take off the Flefh of their Breads, without tearing the Skins thereof, and take the Whites of fome Chickens, which take and mince together with the Breads of young Partridges, a Bit of Ba¬ con, a Bit of Calf’s Udder, fome Parfley, Chibbol, fweet Herbs, all Spice, Salt, Pepper, and the Yolk of an Egg, to fill up the Breads of your young Partridges ; and, if you have any of the Stuffing left, put jt in the Indde of fome of your young Partridges : Then fpit them, wrapping them up with Slices of Bacon and Paper.' When your young Partridges are well done, take them off the Spit, as alfo their Bacon and Paper, and lay them in their Diffi, putting over them a Cullis made the Queen's Way, the bed of which is thus made: Take a Stew-pan, and put in it three Quarters of a Pound of a Fillet of Veal cut into Dice, a Slice of Ham, an Onion and a Parfnip cut in Bits : Then put your Stew-pan over a Stove, and moiden it immediate¬ ly with fome Broth; you mud get the Whites of fome Fowls or Chick¬ ens, pound them well in a Mortar, and, when your Meat is done, take it out of the Stew-pan, and put therein a Crum of Wheat Bread to foak ; take Care that your Broth does not colour: Then put in it your pounded Whites of Fowls drained through a Sieve. This Cullis ferves for all Sorts of Meat and Fowls: Let your Cullis be relifhing and white, and ferve your young Partridges up hot for a fird Courfe. Young Partridges with Achia. TAKE fome young Partridges, order them, as before, and fpit them with Bacon and Paper, as often faid already ; then take fome Achia, and, having cut it in Slices, blanch it in boiling Water : Q 4 i hi? 8$ The M o d e r n C O O K. This being done, put it in a Stew-pan, with a little Efl'ence of Ham ' a little of your ufual Cullis, and a little Gravy ; let the Whole flew L little together. When your Partridges are done, take them off, as al- Jo their bacon and Paper, and lay them in their Difh with your Ragout o chia, having firfl taken Care to make it relifhing and ferve them up hot for a hi ll Courfe. Toung Partridges with fweet Herbs. GET fuch young Partridges as have a little Flavour; having pick¬ ed and drawn them, take away the Gall, which mince with Tome leaped Bacon, Parlley, Chibbol, Salt, Pepper, fweet Herbs, all Spice, a bit of Butter, aud fome Mulhrooms. The Whole being well mixed together put it in the Infide of your young Partridges; having flop¬ ped both Ends, let them take a Fry in the Stew-pan ; then fpit them wrap them up in Slices of Bacon and Paper, and, when they are done, take them off, as alfo the Bacon and Paper : Then lay them in their Dull, putting over them an Efl'ence of Ham, and ferv’e them up hot fop a firfl Courfe. Toung Partridges with Craw-fifh. TAICE feme young Partridges, and, having picked and drawn them let your Back-fide remain whole ; then take off the Gall from their Livers, and mince them with fome feraped Bacon, a Bit of But- Parfle y> Chibbol, Mulhrooms, all Spice, Salt, and Pepper: I he Whole being minced together, put it in die Infide of yonr Par¬ tridges, and let each Rump flop its Hole : Then let them take a Fry in a Pan with a Bit of Butter, and fome Sprigs of Parlley and Chib, bol. After which fpit them, wrapped up as the others before ; then ta,s.e a Dozen of Craw-fifh of a middling Size, and get them drefled: When they are done, having taken away the fmall Claws, and picked tnen Tails put them in a Stew pan with a little Efl'ence and Gravy ; and fo let them foak a While to get a good Relilh. Your youno- Par¬ tridges being done, take them off, take off the Bacon and Paper and ay tnem in their Difh with the Craw-fifh round them, and the Ef- fence over tnem ; after which, ferve them up hot for a firfl Courfe At another Time, make Ufe of a Cullis of Craw filh ; here follows the Manner to make it : Take fome fmall Craw-fifh, wafh them well and let them be drefled with fome Parfley, Chibbol, Salt, Pepper’ and a little Water ; put them on the Fire, and, as foon as the Water boils over, they are enough ; then pick them, let their Scales be pounded and putin a Pan a Slice of Fillet of Veal cut in Bits, wnh fome Slices of Ham, fome Onions and Carrots cut in Bits : Put your Stew pan on the Fire, and, as foon as your Cullis flicks a little to the 1 an, moiflen jt with Broth, and put in it Crums of white Tread, wnh one or two Slices of Lemon; tafle your Cullis, and let ;t beieliflnng ; then put in your pounded Craw-fifh Scales, and flrain them tnrough a Sieve : You may make Ufe of this Cullis for all Sorts of Meat as well as for Partridges. When your middling Craw-fifh have taken a Relifli, put them in your Cullis, and ferve them up hot } a U c l , he TaiIs of >' our Craw-fifh in a Stew-pan Wtl W» 7 ' ( - uUjs > an(1 SaIt » to make them relifhing ; then put them Yhe Modern Cook. $2 in your Cullls of Craw-fifh, and afterwards put both the Cull Li and the Tails of Craw-fifh over your young Partridges, and ferve them up hot. Young Partridges drefjed like larded Collops. TAKE fome young Partridges, and, having picked, drawn, and trufled them for Boiling, break and flatten their Bones, huge them, and lard them with fome middling Bacon.; being larded, put them in a Stew-pan to flew, with fome Slices of Veal and Ham, fome Oni¬ ons and Cloves. Your young Partridges being done, take them out; and drain their Broth through a Sieve, taking off the Fat; after which, put it on the Fire again, and let it boil to a Jelly, taking Care it does not too much colour ; then put your young Partridges in the Jelly with the Bacon, and put your Jelly on hot Cinders, that it may the more eafily turn to a Jelly ; being ready to ferve, put your Ef- fence into your Difh, and your young Partridges on the Top of it; and, if they are not glazed enough, let them be put for a Moment over the Stove, and let them boil with a brifk Fire, till they are done; you may take out your Jelly, and put it under your young Partridges; which being taken out, put therein half a Spoonful of Flour, during it with a Spoon, and moidening it with a little Broth, a little Ef- fcnce, and a little Lemon-juice; take the Fat, and put it in your Difli, with your young Partridges on the Top, which you may ferve up hot for a Courfe. Young Partridges in the Shape of Granadoes. TAKE fome young Partridges, and, being pickel, flit them on the Back, take out all the Bones, and alfo Part of their Flelh, which cut in little Bits, like Dice, as alfo fome Sweet-breads, green Truffles, Muflrrooms, and Ham, the Whole feafoned with Salt, Pepper, fweet Herbs, all Spice, and fome feraped Bacon ; being put a little on the Fire, take Care to make it relifhing, and put in it the Juice of a Le¬ mon ; with this fill the Inftde of your Partridges, which mud afler- wards be fewed up, and made plump and round as a Bowl; then finge and lard them with middling Bacon, which being done, drefs them as thofe before; and, when they are ready, difh them up likewile as the other, and ferve them up hot for a fird Courfe. Young Partridges , after the Spanifh Fafhion. TAKE fome young Partridges, and, having finged, picked, and drawn them, mince fome of their Liver with a Bit of Butter, fome feraped Bacon, fome Mudirooms, green Truffles, if you have any, Parfley, Chibbol, Salt, Pepper, fweet Herbs, and all Spice. The Whole being minced together, put it in the Inftde of your Par¬ tridges, and dop both Ends of them ; after which, give them a Fry in a Stew-pan ; and, being done, fpit them, and wrap them up with Slices of Bacon and Paper; then take a Stew-pan, and having put m it an Onion cut in Slices, and a Carrot cut in little Bits, with a little Oil, give them fome few Toffes on the Fire ; then moiden them w ith Gravy, Cullis, and a little Eflence of Ham, putting therein half a Lemon cut in Slices, four Cloves of Garlic, a little fweet Bafil, Thj me> 9° "The Modern Cook. a Bay-leaf, a little Parfley, Chibbol, and a couple of Glaffes , Viute-wme, and, if you have any of the CarcalTes of Partridges let them be pounded, and put them in this Sauce; but, if you have none, you may put, in their Stead, the pounded Livers before kept of your Partridges having firft taken away their Gall ; when the Fat of your Cuhis is taken away, be careful to make it relilhing ; and, after your pounded Livers are put in your Cullis, drain them through a Sieve \ our Partridges being done, take them off, as alfo take off their Lacon and Paper, and lay them in their Difh, with your Sfiamtb Sauce over them, which ferve up hot for a fmall Courfe Young Partridges , after the PoJilh Fajhion, TA KE feme young Partridges, and, after you have finged, pick- ed, and drawn them, put them on the Spit, with a Bit of Butter in the Innde of each of them, wrapping them up in Slices of Bacon and Paper; when they are done, take them off, and, having got iome bhalots ready picked and minced with a little Parfley and fera- ped Ginger, cut and raife the Legs of each of your Partridges, putting tinder the fame a Crum of Ginger, a Crum of Shalots, a little Parfley, with Salt, and a little Bit of frefh Butter : The fame is to be done with the Wings; after which, you mull fqueefe your Partrid¬ ges between two Plates, and put fome Zefts of an Orange to them, with a little Broth, and fome fine Crums of Bread over them ; then keep them a little While between two Dilhes on a Chafing-dilh, put- *‘ n 2 5 )ver ’*■ *he J u ice of an Orange, and ferve them up hot for a firft Courfe. r Tour Partridges after the Polifh Fajhion , called Bigoche, which in French is Gallimafree, and in Eno-jift, a Hajh. & ’ ^ OUR Partridges being roafted, as thofe before mentioned, cut them as you would Chickens, to make a Fricaffee of them ; then put them in a Stew-pan with a little Broth, a Crum of Chibbol hafhe-d a Crum of Shalots, a little Parfley, Salt, and Pepper, a Rocambole well minced, a fmall Handful of Crums of Bread, and fome Zefts, with the juice of an Orange; heat them a little on the Fire, and give’ them two or three Toffes, without Boiling ; lay diem in their Difh. and ferve them up hot for a firft Courfe. A Hafh of Partridges. p Paifridges being roafted, cut the Wings and Legs off, and take all the Meat, which mince well; then take and pound their Carcaftes, which, being well pounded, pm it in a Stew-pan, with a little LfLnce of Ham ; let them warm a little, and ftrain them through a Sieve: Then take your minced Partridges, and put them in a fmall Stew-pan ; after which, put in fome Cullis juft ftrained, the Quantity you think fit : Being ready to ferve, keep your Hafti hot, but take Care it doth not boil; put in it fqueefed Rocamboles, and the Juice of an Orange ; after which, ferve it up hot for a firft Courfe. At another Time, put therein the White of a Fowl, and your Haft wall be fo much the nicer. A Biron 9i rfhe Modern. Cook. A Biron of young Partridges. TAKE a young Partridge, get it well pounded, and, whilft you are pounding it, moiften it with a little Gravy, that it may be the more ea/ily pounded j when pounded, put it in a Stew-pan with home Gravy, fome Cullis, and iome Effence of Ham; let the Whole heat a little : After which, you mull lira in it with all your Strength through a Sieve with a wooden Spoon : This Biron mull be thick enough to be taken out with a Fork ; when llrained, put it in a Stew-pan, and keep it hot ; being ready to ferve, put the Juice of a Lemon in it, and ferve it hot for a fmall Entry. Young Partridges with Carps. TAKE young Partridges, and, having Enged, picked, and drawn them, take away the Gall, and mince your Liver with fome Parf- ley, Pepper, Salt, feraped Bacon, Chibbol, Mulhrooms, fweet Herbs, all Spice, and a Bit of Butter ; the Whole being well minced toge¬ ther, put it in the Infide of your Partridges, and fpit them, being wrapped up in Bacon and Paper; then take fome Carps that have foft Roes, ferape the Scales off them, cut them in Bits, and take about a Pound of Veal cut in fmall Slices, which put in a Stew-pan, with fome Slices of Ham, and over them your Carps in Bits : After which, put your Stew-pan over a flow Fire, and, when you fee your Meat colouring and flicking to the Pan, moiften it with fome good Broth, a little Cullis to thicken the Sauce, and feafon it with fome Lveet Herbs, a Clove of Garlic, and two good Gaffes of White-wine ; take off all its Fat, and llrain it through a filk Sieve ; then whiten in boiling Water the foft Roes of your Carps, and put them in your Cullis or Carp-fauce. Your Partridges being done, take their Bacon and Paper away, and lay them in their Difh, with their foft Roes round it, and your Sauce over them, which ferve up hot for a firft Courfe: Take Care that your Carps come out of a good Water, otherwife it will Ipoil your Cullis. CHAP. IX. Receipts how to make Granades of Veal, Cu¬ cumbers, Colliflowers, Craw-fifh, Grenadins of Princefies, Love-apples. A Granade of Veal. T AKE fome Nuts of Veal, take off the Skin, cut them in very thin Slices, the Length and Bignefs of your Nuts, and beat them with the Flat of a Cleaver; make them in the Shape of a Point, and let them be larded from the Point halfWay up, or better. I hen take twelve fmall Squabs well fcalded, picked, and truffed ; blanch them, and fee that they be well picked ; then put them into a Stew-pan, with fome Veal Sweet-breads blanched, Mulhrooms, and Truf- q 2 The Modern Cook. Truffles, and put them over the Stove with fome good Gravy: Let them itew foftly, and, when you find they are done, thicken them with fome good Cullis, and put in fome Artichoke-bottoms cut into Slices and Cocks-combs; obferve it be well relilhed, and let it cool. Then take your Poupitoniere, and garniih the Bottom with Slices of Bacon very thin, from Top to Bottom; take and cut fome Slices of Ham, as long as can be cut, and crofs them about an Inch, and fo continue, till the Bottom of your Poupitoniere is covered alternately with Ham and Veal; then take two or three Yolks of Eggs, put on the Ham, lifting up your Veal, and fo continue them all. When done, take fome Force-meat, and fpread it at the Bottom of your Poupitoniere, and do it all over, if you think proper ; take Caro your Ragout be well tailed, and put it handfomely in the Granadc. Then turn the Slices of Veal and Bacon over the'Ragout as neatly as you can, put fome Force-meat over it, clofe it, and do it over with the Yolks of Eggs; cover it with Slices of Bacon, and put Fire over and under it, taking Care it does not burn; when you think it done, turn it into the Dilli you are to ferve it in ; take off the Slices of Bacon, and all the Fat, clean the Rim of your Difh, and lift it in the Form of a Granadc; then put in fome Cullis or Gravy, and ferve it up hot. ** It may be done without Ham, if thought proper. A Granade of Cucumbers. TAKE fome of the fined Cucumbers you can get, peel and cut them in four, long-ways ; take out the Iniide, blanch them, giving them juft a Turn in boiling Water, and take fome Paper well but¬ tered, and put it to the Bottom of a Poupitoniere, in the Form of Slices of Bacon ; then place your Cucumbers with Slices of Ham, one Slice of Ham, one of Cucumbers crofted above half an Inch, and rub the Ham with the Yolk of an Egg, fo continuing till you have formed the Granade. Then put in the Bottom fome Force-meat, and the Ragout of Squabs, as mentioned in the Granade of Veal ; return the Cucumbers and Ham as neatly as you can over the Squabs: put on fome Force meat, rub it with Egg, and cover it with Slices of Bacon; then put it a Hewing with a llow Fire under and over, and taka Care your Cucumbers be very white. Your Granade being done, take the Dilh you are to ferve it in, and turn it out foftly ; take off die Paper, and fee there be no Greafe; dien put a Cullis or Effence over, and ferve it up hot. Instead of a Ragout of Squabs, you may take two Chickens, two Fowls, four Pigeons, two Partridges, and put on a Spit and roaft them ; when roafted, take the Legs and Wings, put them in a Stew-pan with Mulhrooms and Truffles, if to be had, Artichoke-bot¬ toms in Pieces, fat Livers and Cucumbers, and put to them fome Cullis, and the Juice of a Lemon, and put them over the Fire a Mo¬ ment ; take Care it be well relilhed ; and you may ferve it hot for a jirft Courfe, as well as thofe which follow. A Granade of Colliflowers. TAKE fome of the bed Colliflowers, pick and blanch them; take x clean *Tht ModernCook. g* «?ean Strainer, and put in your Poupitoniere as neat as you can ? take your Colliflowers and, lay them with the Flower downwards, from the Top to the Bottom thin, and overlay it all round to the Top with Force-meat ; fill it with all Sorts of Meat, as is marked above, and cover it with Force-meat and Colliflowers, as you did the Bottom, and a Slice of Bacon over, and make it in the Form of a Colliflower ; then put it a doing, and, when done, take and turn it out flowly in the Difh, with an Eflence, and take the Strainer and Greafe off very clean: Serve it up hot for a firft Courfe. A Granade of Eels. TAKE fome of the fineft and largeft Eels you can get, /kin and flit them quite through in two, and take out the Bones ; cut them the Length of ten or eleven Inches long, and let them be half larded with fmall Bacon, as much as will go round your Poupitoniere; then take your Eels, and put the Bacon Side downwards, and, when gone round, put in fome Force-meat all round, from Top to Bottom, to fupport your Eels, which is very tender ; then put in a Ragout of Squabs, Sweet-breads, Mufhrooms, Artichoke-bottoms, Truffles, and Cocks¬ combs: Your Ragout being finifhcd, and well relillied and cold, put it in the Granade, and put the Eel over the Force-meat, and rub it over with the Yolk of an%Egg, and a Slice of Bacon ; put it in the Oven, and, when baked, take it out, and turn it in the Dilh you are to ferve it in, and take off the Slices of Bacon and Fat; if not coloured enough, give a Colour with the Paddle or Shovel, or in a hot Oven, to make it take Colour quick, put fome Cullis to it, and ferve it up hot. You may make Granades of Fillets of Soals, as well as of Eels, alfo fome fmall Grenadins. A Granade of Craw-fifh. TAKE a Hundred of Craw-fflh, boil them, and take off the fmall Claws; take a Poupitoniere, and garnifh it with Slices of Bacon ; make a Round of your Craw-fiih, with their Backs to the Bacon, then a Round with their Belly, and fo go on to the Top: You mull: know, that there is but a fingle Craw-fifh all round, fo that all the Middle of your Poupitoniere is empty; then take a good Poupitone Force-meat, and place it thin upon your Craw-filh all round the Infide of your Pou¬ pitoniere ; then put in a Ragout of Squabs, or Fillets of other Fowls, and take Care your Ragout is good ; cover it over with the reft of your Force-meat; clofe it up well, that nothing can run out, arid put it in the Oven ; when done, turn it out of your Poupitoniere, take the Slices and Fat clean away, and ferve it hot for a firft Courfe, with an Effence of Ham. Grenadins are a fmall Sort of Granades. T A K E a Piece of a Leg of Veal, the beft Part, cut it in Slices very thin, and let them be larded with fmall Bacon ; you muft have fix fmall Pigeons fealded, well blanched and picked; put^ them in a Stew-pan with fome cut Sweet-breads, Mufhrooms, and Truffles; put to it a lit¬ tle Broth, Gravy, and Cullis, and feafon them with Salt, Pepper, Cloves, and a Faggot of fweet Herbs; when about half done, put in tiie Juice of a Lemon, take Care it be well feafoned, and let it cool; then take 94 *The Modern Cook. take your larded Veal, and make them with a Point, and Tome Slice* of Ham very thin ; put a Piece of Veal and a Slice of Ham, and, where they are to join, rub them with the Yoik of an Egg, that they may flick together ; you may do the fame to all of them ; then put a Pigeon in each of them with a little of the Ragout, and cover them with a little Force-meat; make them very fmooth, and put a fmall Slice of Bacon a Top ; then put them in the Oven, and, when baked and of a good Colour, take them out, difh them up, put fome Cullis of Ham under, and ferve them up hot. Other fmall Grenadins. T AKE fome Paper, do it well over with fome melted Bacon, and garnifh your Grenadins with the Paper ; take a Piece of Force-meat for Poupetons, and put in your Grenadins ,• break a Couple of Eggs, and beat them; dip your Finger in the Eggs, and fpread it cleanly over your Grenadin as thin as you can and even ; obferve that your Force¬ meat be not too flight, to keep the Ragout from breaking it, and do the fame to them all ; then take fome Sweet-breads blanched, and cut them in fmall Fillets the Length of a Pin, MufhrOoms and Truffles ; put to them fome Gravy and Cullis, and put them over the Stove; when they are enough, put fome Cocks-combs cut in Fillets, fome Breail of a Fowl cut alfo in Fillets, and obferve that your Ragout be of a moderate Fhicknefs, and well relifhed; fill your Grenadins with it, and cover them with Force-meat, and a Slice of Bacon each, and very fmooth, and put them in the Oven ; when they are done, take them out, put them in the Difh, and take off the Paper neatly ; then put over them a little Cullis, and ferve them up hot. You may alfo do them in Lent, in making a good Force-meat of Fifh, and make your Ragout of Fillets of Soals, or other Fifh, with fome foft Roe of Carps, Cullis of Craw-fifh, and the Tails of the Craw- fifh in the Ragout, or other Lent Cullis; then put them in the Oven, and, when done, take them out, take off the Paper, and ferve them hot. Entries of Princejfes. T AKE the bell Part of a Leg of Veal, cut it in Slices very thin, beat them with the Flat of a Cleaver pretty thin, and let them be lard¬ ed very clofe with fmall Bacon; then put fome Slices of Bacon very thin in your Mould, and cut your larded Veal in long Slips, much wider at Top than Bottom, to fit well in your Piinceffes, and place them one over another; when you have put them all round clofe, you may put in fome fmall Pigeons, as you did in the fmall Grenadins, or elfe a Ragout of Fillets of all Sorts of Fowl, as is marked in the Article of the Granades ; cover your Piinceffes with fome Force-meat and Slices of Bacon, and put them in the Oven ; when they are done, difh them in your Difh as neatly as you can, put fome Cullis under them, and ferve them hot. You may make as many as you think proper to the Bignefs of your Difh. Another Way to make Princejfes. TAKE fome Paper, melt fome Bacon, and do it over ; then put it in your Princeis as neatly as you can ; take fome Force-meat of Pou- peton. Modern Cook. ^ F eton > wllich is dronger than the others, and put in your Princeffes - break a couple of Eggs, dip in your Finger, and fpread your Force- meat, as neatly and as even as you can, about your Princeffes; but take Care your Force-meat has Body enough to keep in the Ragout you are to put tn; do the fame to them all; then take fome Sweet¬ breads, blanch them, and cut them in Fillets as long as a Pin; put to them fome Mulhrooms and Truffles, with fome Cullis and Gravy and lec them do over die Stove, till you think they are enough j then put fome Cocks-combs cut in Fillets, and fome Bread of Fowl cut alfo on Fillets; take Care your Ragout be well relifhed, and put it in your Princeffes; then cover them with Force-meat and a Slice of Bacon on the Top, and bake them in the Oven ; when done, take and turn them in your Dilh, take off the Paper neatly, put fome Cullis over, and ferve them up hot. You may alfo make them in Le?it, only making a good Force¬ meat of Fifh; you will find how to make them, in the Articles of Force-meat. You mud make your Ragout of Fillets of Soals, or other Fiih, with foft Roes of Carp, Cullis of Craw-filh and their Tails, or a Unt Cullis, and do them as the others before. How to make Love-Apples. T AK E three Fowls, finge them, and fee they be well picked; take on the Skin of two of the Fowls, put fome Slices of Bacon over them, and put them to the Fire a roading with the other ; when road- t-d, take them off, and pick all the White off ; take a Piece of Veal a final! Piece of Bacon, and a Calf’s Udder, Mulhrooms chopped very fine with fmall Onions, Parfley, fweet Herbs, Spices, Salt and Pepper; put all together in a Stew-pan over the Fire to blanch them; put them a * e > C,10 P them very fine, and put the remaining Part of the hite of your howls to them ; then chop all well together, and put in a little Crum of Bread deeped in Cream, three or four Yolks of Eggs, and garmffi your Love-apples with Slices of Bacon very thin ; then take the Skin of your Fowls, and put it on neatly ; take a Piece of Ham and chop it very fmall, and put it in the Bottom of the Nib of your Love-apple to fill itj afterwards put in your Force-meat, and makes Hole in the Midd e, to put in a little Blanket of Fillets of Fowl. You mud make the Blanket as here follows: Take a Piece of Veal and Ham, cut them in Dice, with an Onion and Parfnip, put them in a Stew- pan, over a flow Fire, and put in fome good Broth, before it be colour- ed; put it over the Fire with a Crum of white Bread the Bignefs of an Egg ; then take the White of a Fowl, cut the two Wings in Fillets, and pound the red in a Mortar; when well pounded, and your Cullis is well feafoned, take out the Meat with the Roots of your Cul- k pUt ,i m - , Y !l ' ch is P oun ded, and drain it through a Strainer ; when drained, take the Fillets of Fowls, put to them fome of the wmte Cullis, and, when cold, put it in your Love-apples, and, to fi- mih, cover them with the Force-meat, and a Slice of Bacon ; fo put them a doing, only with fome hot Afhes under and over: Take Care cy e \en w ite, and, when done, take them out one after another on a i ttte; take off the Slices, and put them in their Dilh; warm your <)6 9 7:e Modern Cook. white Cullis, put it over your Love-apples, and ferve them up hot j tliere are feldom more ierved than two on a Difh. At another Time, if you have any Fowls left cold, or Turkey, you have nothing to do but to make the Force-meat, as here mentioned, and your white Cullis the fame; and, inftead of Ikinning of your Fowls you may ufe a fine Caul of Veal, and always put fome Ham chopped very fine in the Nib at the Bottom ; you mull alfo cut fome thin Fil¬ lets of Ham very fine, and mix here and there, that they may look like Veins; your may form them as the other above, and put them a doing ; you may alfo make them of the Skin of a Pig, if you would, go to the Expcnce, but the Infide is all the fame. Another Way of making Love-apples. TAKE three Fowls, take off the Wings handfomely, lard the Whittf very neatly, and garnilh your Love-apples with fmall Slices of Bacon ; then take the White of your Fowl larded, and put the Point down¬ wards in the Love-apple, and a Slice of Ham, one Fowl, and another Slice of Ham, and fo continue, till done; the Ham the fame Length with the White of your Fowls; when you have garnifhed all round your Poupitoniere, take fome Force meat, as before, and put a Ra¬ gout of Fillets of Fowls and Mulhrooms, as follows; Take fome Bread: of Fowls, or of Chickens, Partridges, or Pigeons, Truffles, Muftirooms, and Cocks-combs; put all in a Stew-pan toge¬ ther, with fome Cullis, Gravy, Effence of Ham, and the Juice of a Lemon ; let it be well feafoned, and put it over the Stove to take a Talte ; when cold, put it in your Love-apples, cover it with Force-meat and Slices of Bacon, and put them flowly a doing, left the White of the Wings of the Fowls Ihould bum ; when done, take them out in a Plate, take off the Slices of Bacon, put them in the Difh with an Effence over, and lerve them up hot: You may alfo put an Italian Sauce under. You may make as many as you think will go in your Dilh, accord¬ ing to the Bignefs. Another Way of making Love-apples in Lent. TAKE fome Soals, fcale them, and take out the Guts; they muff, for this Ufe, be fmall ones; cut off the Head, Fins, and Tail, and flit them in the Middle; then flit crofs-ways without going through, that the Bones may appear one Way, and the other gaping, which is the Back ; rub then your Love-apples with Butter, and garnilh them with Paper well buttered ; then put in your Soals, and lay fome in with their fmall Point downwards, and crofs them one over another. When your Love-apples begins to finifti, put in a little Salt; make then a Ra¬ gout of foft Roes of Carp, in the Manner following : Take and fry a couple of Soals, have two or three foft Roes of a Carp, blanch them, and put them in cold Water; then take a Stew-pan, put in a. Piece of Butter, with fome Mulhrooms and Truffles, tofs them over the Stove, and ftnge them with a little Flour; put in them fome Lent Gravy, or other, that depends on the Workman ; feafon it with Pep¬ per, Salt, Slices of Lemon, and a Clove of Rocambole : Then take the Fillets of your fried Soals, cut them again in Fillets, and take off the Skin; put them in your Ragout, with the foft Roes of Carp, fome Ar¬ tichoke- J the M O D E R N C O O K.' t)*r tichoke bottoms, and Afparagiis, according to die Seafon. Your Ra¬ gout being well feafoned, finilh by thickening it with a Cullis of Craw- liih, oi l Lent Cullis; fill your Love-apples, take the Cruft of a Loaf about the Bignefs of your Love-apple, rub it with Butter on both Sides, and put it upon your Love-apple, that the Cruft may juft go in a little; break an Egg, and bring the End of your Soals juft over the Cruft ; do die fame to them both; then put them a doing foftly; when they are done, turn them on a Plate, take off the Paper, difti them up handfomely, put to them a Cullis of Craw-filh, or other Cullis* and ferve them up hot. CHAP. X. Receipts how to drefs Mutton different Ways. A hind Saddle of Milt ton. T AKE the two hind Quarters of a Sheep, and cut oft' the two Knuckles, that it may fet even on the Difti; take off the Skin as neatly and as far as you can towards the Rump, without taking it quite off, or breaking it: Then take feme lean Ham, Truffles, Mufttrooins, green Onions, Parfley, Thyme, fweet Herbs, Pepper, Salt, and Spices well chopped together, and ftrevv it over your Mutton, where the Skin is taken oft'; put the Skin over neatly, wrap it over with Paper well but¬ tered, tie it, and put it to roaft ; being roafted, takeoff the Paper,ltrew over fome Crums of Bread, and, when it is well coloured, take it off the Spit, difti it up, put under it an Effence of Ham, or a Shalot Sauce, and ferve it up hot for a firft Courfe. A hind Saddle of Mutton, the St. Menhoult Way. CUT your Mutton, as above mentioned, and lard it with large Lardoons of Bacon feafoned with Pepper, Salt, fweet Herbs, fmall Oni¬ ons, and Parfley ; then, garnifhing the Bottom of an oval or large Gravy-pan that will hold it, put at the Bottom fome Slices of Bacon, and of Beef, put in alfo fome Onions, Parfley, fmall Onions, and fweet Herbs; put in your Mutton feafoned with Pepper, Salt and Spice, a. Bottle of Wine, and ftrong Broth, and put over i% the fame as under. Slices of Bacon, and of Beef, with a little Garlic and Bay-leaves, and put it a ftewing, with Fire under and over; when done, take it our, put it in the Difti, pare it neatly, and put over it fome Crums of Bread mixed with Parmefan Cheefc; and put it in the Oven to take a good Colour, and ferve it up hot with Effence under for a firft Courfe.” 1 A hind Saddle of Mutton in Surtout. T A K F, a Saddle of Mutton, as before, and roaft it ; take off the Meat from the Fillets, and Legs, take away all the Nerves and Skins* and chop the Meat with fome fat Bacon, Beef Sewet blanched, Crums of Bread fteeped in Milk or Cream, half a dozen Yolks of Eggs, fea¬ foned with Salt, Pepper, fweet Herbs, green Onions, and Spices, aft well pounded in the Mortar, and lay over your Saddle fome of your Force- H meat * 9S The Modern Cook.’ meat; then you muft have a good Ragout of Sweet-breads, or PigeohsJ or Fillets of Fowls, or what you think proper, to put in the Middle,-' and put over the reft of your Force meat, done as neatly as you can » rub it over with an Egg and Crums of Bread, and put it in the Oven when you think it is done, take it out, and put over it a Cullis as you think proper. A Leg of Mutton flatted. TAKE a Leg of Mutton well mortified, beat it' flat, and put it in a Pot with Water, Salt, Pepper, fweet Herbs, Cloves, and Spices, Slices of Bacon, a Bottle of white Wine, and put it a boiling ; when it is done, take it out to drain, difti it up, put over it an Italian Sauce, and ferve it up hot for a firft Courfe. A Leg of Mutton in a, Braife. TAKE a Leg of Mutton, and lard it with large Slips of Bacon well feafoned ;• then tie it with Packthread, and take a Pot, and put to the Bottom Bards of Bacon, Slices of Beef well feafoned with Pepper, Salt, Spices, and fweet Herbs; put in your Mutton with the fame In¬ gredients over it, and fee it be covered very clofe ; put to it fome Broth, and a Pint of white Wine, and put it a doing with Fire under and over; when it is done, take it out and dry it well, and, that done, put it over a Ragout of Sweet-breads, or other, as the Workman fhall think proper; put it in the Dilh, and ferve it up hot for a firft Courfe. A Leg of Mutton glazed and larded. TAKE a Leg of Mutton, break the Bone, and, flatting it a lit¬ tle, take off the top Skin, and lard it with fmall Bacon ; tie it with Packthread, that it may not break in the taking out ; put it a doing in a Pot or Stew-pan, put to the Bottom fome Bards of Bacon, the Skin and Parings of the Leg, with a Slice or two of Veal, fome Onions,* fweet Herbs, Cloves, Salt, and Pepper ; wet it with Water or Broth, and put it a doing; and, when it is done, you will have another Glaze made as follows: Take fome Slices of Veal and Ham, and Onions, that are well boiled and ftrained j take off all the Fat, and put it over the Fire to confume, till it comes to a Glaze ; then put the larded Side of your Mutton in the Glaze ; and, when it is taking the Glaze, dilh it up and ierve it up with a Ragout of Cucumbers in the Seafon, or any other, as the Workman (hall think proper for a fu ll Courfe. A Leg of Mutton with Saufiges. TAKE a large Leg of Mutton, flit it in two, take out the Bone, but leave the Handle; then take fome of the Meat out from the Infide, cut it into Dice with fome pickled Cucumbers, Mufhrooms, fome Ham and Bacon cut in Dice, Salt, Pepper, fweet Herbs, Parfley, green Oni¬ ons, a little Gal lic, and Spices ; put this Salpicon in a Cullis, and fee it be of a good Tafte ; then lard your Mutton in the Infide with large Bacon well feafoned, and put in your Salpicon cold, roll it up in tire Shape of a Saufage, tie it up neatly, and put it in a Braife ; and,- when it is done, take it out, drain all the Fat from it, dilh it up, put over the Cullis, with tire Luice of a Lemon, and ferve it up hot for a firft Courfe.- A leg. 99 The Modern C o o R. A Leg of Mutton , the Citizens Way. TAKE a Leg of Mutton, break the Bone and flat it, take off the Skin, lard it with fine Bacon, make a fine Stuffing of fweet Herbs, and fluff it ; then put it on the Spit, with feme Paper over your Bacon, and put it to the Fire; being done, take it off, put to it an Effence of Ham, and the Juice of an Orange, and ferve it up hot for a full Courfe. Shoulders of Mutton rolled. TAKE a Shoulder of Mutton, take out the Bones, fpread it as broad as you can; then take a Piece of Veal* take off the Skin 5 then take a Piece of Beef Sewet, fome Bacon, Parfley, green Onions, and Mufhrooms, mixed very well with Parfley, fweet Herbs, Spice, Salt, Pepper, two Yolks of Eggs, with Crums of Bread in Milk or Cream, and well chopped and pounded together; then fpread your Mutton out as broad as you can, and lay fome of the Force-meat, as neatly as you can, over your Mutton; then you mull have fome Ham and Bacon, cut in long fquare Slips, that you will lay along your Mutton on the Force-meat, one of Ham, and the other of Bacon, till it is done; but leave a fmall Separation between each, to put fome Anchovies, Capers, Mufhrooms, Parfley, chopped Onions, fmall hard Yolks of Eggs, and in each Separation one of thefe Things, till you think there be enough j and then put over the Remainder of your Force-meat, and fo continue; then roll it up in a Napkin very tight, tie it well, and put it in a Braife} when it is done, take it out and drain it well, difh it up with an Effence of Ham over it, and ferve it up hot for a firft Courfe; or you may cut it in Slices cold for a fecond Courfe. A Shoulder of Mutton, with a Ragout of Turneps. TAKE a Shoulder of Mutton, take out the Blade-bone as neatly as you can, and put in the Place a Ragout of Sweet-breads, with Mufli- fooms. Truffles, and Cocks-combs well feafoned ; when done, let it be cold before you put it in, and take Care to few it up tight, that it may keep its natural Form ; put it in a Stew-pan with fome Bards of Bacon, Slices of Veal and Ham, Onions, Parfley, Thyme, fweet Herbs, Salt, Pepper, Spices, with a Ladleful of Broth, and put it a doing with Fire under and over; then you muff have fome Turneps cut in what Shape you think proper, and blanch them in boiling Wa¬ ter ; then ftrain them off, and let them be well drained ; then put them in a good Cullis, and let them be done enough ; then take your Shoulder of Mutton out of the Braife, fee it be well drained from all the Fat, difh it up, put over it your Ragout of Turneps, and ferve it up hot for a firft Courfe. A Shoulder of Mutton in the Form of a Bee-hive. TAKE a fore Quarter of Mutton, take out the Bones, as neatly as you can, from the Neck and Breaft, and lard the Fillet, not parting them from the Shoulder, and put it on the Spit to roaft j when it is done, put under it fome ftewed Endive, and ferve it up hot with the larded Part uppermoft for a firft Courfe. II 2 A Shjul - j©o ' The Modern CaoK. A Shoulder of Mutton in Epigram. TALE a Shoulder of Mutton, roaft it, and take off the Skin a*' neatlyas you can, about the Thitknefs of a Crown, leaving the Shank- bone to it ; take the Meat, and cut it in fmall thin Slices the Bignefs of a Shilling ; put it in a Cullis that is well feafonid, and take Care not to let it boil; then take the Skin of your Shoulder of Mutton, p. t - fome Crums of Bread with Aveet Herbs over, and put it on the Grid¬ iron ; when it is taking Colour, fee that your Halh be well feaioned, dilh it up, put on it the broiled Skin of your Shoulder, and ferve it up hot. ., Carhonades of Mutton glazed. i A K E a Leg of Mutton, cut oft" as many Slices as you can of an Inch thick, flatten them with a Cleaver, and lard them with fmall Bacon as clofe as you can ; then put therh a doing, as if they were Scotch Collops of Veal; when they are done and glazed, put under a Ragout of Cucumbers, Lettuce, or Endive, and ferve them up hot; you will find, how to make the Scotch Collops of Veal, hereafter men¬ tioned. Mutton Collops. i AKE fome Mutton that is well mortified, that is, ftale, but fweet; take out the Skin and Sinews, and cut them fmall and thin, about the Bignefs of a. Crown-piece, fuch a Quantity as you think will be enough for your Dilh; take a Stew-pan with fome Butter, lay your Collops in one after another, take Care they be very thin, and put over them a little Salt, Pepper, Spices, Parfley, and green- Onions chopped very fine, with fome Truffles or Mufhrooms ; put your Stew-pan over a- fiie that is very quick, ftir them with a Spoon, and, when you think they be done, drefs them in the Difli you are to ferve them in ; then putin the Pan a little Cullis and Gravy, with a Rocambole ; when it is boiled up, and a little thick, put in the Juice of a Lemon, put it over your Collops, and ferve them up hot. A Neck of Mutton larded with Parfey. TAKE a Neck of Mutton, pare it neatly, take off the Bones from the Fillet, lard it with Parfley, and put it on a Spit and roaft it; being roafted, take and difh it up, and ferve it with Shalot Sauce, or ftewed Endive. •d Mg of Mutton larded in a Braife , with a Ragout of Chefnuts. TAKE a Leg of Mutton, take off the Skin, and lard it with Ba¬ con and Ham through and through, but feafon your Ham and Bacon well, tie it, and put it in a Braife ; you will find in feveral Places, how to make the Braife ; then take fome Chefnuts, roaft them, take off both Skins very clean, put them in fome good Cullis of Veal and Ham, and put them over a flow Fire; when you find they begin to be very fbft, fee they be well relifhed, put them over your Mutton, and ferve it hot for a firft Courfe. A Leg of Mutton in Epigram. TAKE £ Leg of Mutton, and fkin it all round, about the Thick- nefs •*fhe Modern Cook.' i-or mefs of a Crown, as far towards the Knuckle as you can ; cut off the Bone from the Skin and Knuckle, bat be fure not to cut the Skin from the Knuckle ; then take and cut fome thin Slices of the Meat, and chop the reft with Bacon, Beef Sewet, Ham, fweet Herbs, Parfley, green Onions, Shalots, and Rocamboles, Crums of Bread in Cream, the Yolks of two or three Eggs, Pepper, Salt, and Spices, all well mixed together, and put a Layer of Force-meat, and a Layer of thin Slices, and fo continue, till the Skin of your Leg hath taken its Form; clofe it up, and put it in a Braife ; when it is done, take it out, take oif the Packthread, and let.it drain; then put over it an Efience of Ham ; y ou may alfo lard it \tdth .fmall Bacon very clofe, and glaze it as Scqtch Collops of Veal, with what you think proper under.it. A Neck of Mutton larded and glazed. TAKE a Neck of Mutton, take out the Bones from the Fillet, -and cut the Ribs ihort, flatting it with the Flat of a Cleaver ; then lard the -Fillet as neatly as you can, and put it in a Stew-pan, with a Slice cf Ham and Veal. Onions, Cloves, fweet Herbs, and fome good Broth, .and let it boil ; when you find it is enough, take it out, ftrain the Broth off in a Stew-pan, take oft" all the Fat, and put your Broth over : the Fire, to confume to a Glofs; then put in your Mutton, to take a Colour, and put it in your Difh with ftewed Endive under, or what you think proper. Sheep Rumps with Rice. TAKE fome Sheep Rumps well cleaned and blanched, and put them a ftewing in a good Braife; when they are enough, take, them out, to Cool; then take fome Rice well wafhed and picked, put.it in a little Pot with fome good fat Broth, with an Onion ftuck with Cloves, a little Pepper and Salt, and fee it be well feafoned, and very thick; when it is done, put it to cool; then take your Sheep Rumps, and put rqynd them the Rice as neatly as you can ; do them round in Eggs,, and Crums of Bread over them : When you have done them all, take a Frying-pan with fome Hog’s Lard, put it over a Stove, and, when your Fat is hot, put your Sheep Rump in a Frying-pan, fee they be of a good Colour, and difh them up with-fried Parfley round. Sheep Rumps with Parmefan Ckcefe. TAKE and put your Sheep Rumps in a good Braife, as before, and, when done, put them to* cool; then take fome Crums of Bread very fine, and as much Parmefan Cheefe, mixed together ; then take your Rumps and dip them in Egg, and put the Crums of Bread and Parmefan Cheefe over; if you find that once Doing over is not enpugh, do them twice, fry them in good Hog’s Lard of a good Colour, ar/i ferve them with fried Parfley. Sheep Rumps with Parmefan Cheefe , another Way. TAKE > our Rumps, being ftewed in a Braife, and well drained, ^nd put themhandfomely in theDilh you ferve them in; put over them fome good Cullis, and ftrew over them fome Crums of Bread, with half Parmefan Cheefe ; then wipe the Rim of your Difti as clean as you .can. put them in the Oven, ®r under a Cover, to take Colopr, and .fervethem up hot. H 3 Sheep r C02 The Modern Cook. Sheep Rumps , the St. Menough Way. TAKE your Sheep Rumps, put them in a good Braife, and, when they are done enough, take them out with Tome of the Fat that you turn them in, and put fome Crums of Bread over; when they arc all done, put them upon a clean Gridiron to broil ; fee they be of a good Colour, and put under them a Remoulade Sauce. Sheep Rumps fried with Force-meat round. TAKE your Sheep Rumps well dewed in a Braife, take them out, take off the Fat, put round them fome good Force-meat, dip them in Eggs, do them over with Crums of Bread, fry them in good Hog’s Lard, with fried Parfley round, and ferve them up hot. They are alfo done without Force-meat, being done in a good Braife 5 dip them, when cold, in Eggs and Crums of Bread over, and fry them ; then diflt them up, and garniih them with fried Parfley. CHAP. XI. Of Braifes and Force-Meat, A Braife for all Sorts of Butchers Meat. T AKE a Kettle, and line the Bottom with Slices of Bacon, Slices of Beef, and Slices of Onions ; then put in it your Meat, and feafon it with Salt, Pepper, Onions, Carrots, fweet Bafil, Thorne, and Bay-leaves ; lay over it more Slices of Beef and Bacon ; then cover it, and let it be done with Fire under and over. You may, in this So: t of Braife, drefs Ribs of Beef, Mutton-faddles, and Loins of Mut¬ ton, Buttocks of Beef, or any other Sort of coarfe Meat, which is put in a Braife. A white Braife. \ TAKE a Kettle, and line it with Slices of Bacon, Slices of ^ eal, and fome Onions cut in Slices ; you may put in fome Turkies or Pul¬ lets, and all Sorts of white Meat ; feafon it with Salt, Pepper, fweet Bafil, Thyme, Bay-leaves, and Garlic, and then boil your Meat. This Braife may ferve for all Sorts of rolled iyieat. Mince-Meat made with Fifh. TAKE fome Carps, fome Pikes, and other Fillies ; Ikin them, take out the Bones, and mince all thefc together upon a Table ; put in a Crum of Bread boiled in Milk, and eight or nine Yolks of Eggs; put in it a good Piece of Butter, and feafon it with Salt, Pepper, fine Herbs, and line Spice, minced Mufhrooms and Truffles, if you have any; put your Mince-meat into a Mortar with your Whites of Eggs beat to Snow ; pound all together : After which, take out your Stuf¬ fing, and make Ufe of it for any Thing you think proper, for Gre- jnaSes, text Grenadines, or for Loaves of Carps and Soles. A Flafh for all Sorts of fmall Loaves. TAKE the Flefli of Pouts or Chickens ready dreffed, and mince The Modern Coo Kj =103 St; put it into a Stew-pan with a Piece of Butter, a fmall Onion minced very fine, or green Onions, and give it fome Toffes over the fire ; put in fome minced Mufhrooms, and fome Truffles, if you have any ; moiften it with a little Gravy and Cullis ; let it be of a good Tafle, and thick enough ; then put in your Mince-meat, and the Juice of a Lemon ; you may make Ufe of it for all Sorts of fmall Loaves, which you will find in feveral Articles. You may make Mince-meat of Partridges, or of Pheafants, the fame Way ; the Difference is, that you muft beat the Bones of your Partridges and Pheafants, and ftrain them off with fome of your Cullis, that l'erves to thicken your Mince¬ meat of Partridges, and you may make ,Ufe of it for all Sorts of fmall Loaves. Force-meat for a Poupeton. TAKE Part of a Leg of Veal, and fome good Sewet blanched, with fome Bacon alfo blanched, all well minced ; put in fome Truffles and fome Mufflrooms minced, fome green Onions and Partly, a Crum of Bread boiled in Cream, two whole Eggs, and two Yolks of Eggs, and make Ufe of this Mince-meat, to form your Poupeton. You may make Poupetons of Quails, Partridges, Pheafants, Ortolans, and of what elfe you pleafe ; the Difference is only in the Ragout you put in; the fame Mince-meat always ferves. Force-meat with Cream. TAKE a Piece of Vea}, and cut it in Pieces, with a Piece of Bacon, and a Piece of Beef-fewet; put it all * 5 n a Stew-pan over the Fire, and let it have fome Toffes ; thenfeafon it with fome Salt, Pep¬ per, fweet Herbs, and fine Spice, with a little Garlic ; after which, put them all upon a Table, and mince them together ; put in a Bit of Crum of Bread, the Bignefs of your Fill, boiled in Milk, and feven or eight Yolks of Eggs ; beat up half of the Whites to Snow, put them all into \ Mortar, and pound them well. Make Ufe of this Mince-meat for all Sorts of Pouts, Fowls in Caul with Cream, and other Things you Jtave Occafion for, as for Grenades, Grenadines, and Love- apples. Force-meat for all Sorts of Fowls. ROAST a Chicken, or Pout, take the Meat of it, and mince it ■with a Piece of Sewet and a Piece of Bacon blanched, with the Udder of a Calf, and a little Piece of boiled Ham ; mince them well toge¬ ther ; being minced, feafon it fiightly with Salt, Pepper, fweet Herbs, fine Spice, Mufflrooms, and Truffles, if you have any, with fome •Crum of Bread boiled in Milk, and a Couple of Eggs; mince all to¬ gether again, and make Ufe of it with all Sorts of Meat done in this Manner; the fame may be done with Partridges and Pigeons, and make Ufe of it as you think fit. This Sort of Mince-meat may ferve alfo for Boucons and for Riffoles ; that of Partridges is always the bell for your Riffoles; when you can have any, make Ufe of it, (inffead of any other. *4 £ ff A ?. The Modern Cook, 104 C II A P. XII. Of Entries of Pigeons. An Entry of glazed Figeons. P ICK your Pigeons dry, gut them, blanch them over a Charcoal Fire, and pick them clean; then take feraped Bacon, Parfley, green Onions, Bafll, Pepper, Salt, fine Spice, Muihrooms, and Truf¬ fles ; the Whole being well hallied, put it into the Body of your Pigeons, and fpit them upon a Skewer wrapped up in Slices of Bacon, and Paper tied round; let them be very white : Then provide as many Scotch Collops as you have Pigeons, which are made of a Fillet of Veal; this mull be all in Readinefs. Take your Fillet of Veal, cut it in Slices, and beat them flat; next lard'them with fine Bacon, cut them in Pieces the Bignefs of a Sweet bread of Veal, and flew them in a Stew-pan with a Bunch of fweet Herbs and three Cloves ; the Bunch is made of Parfley and green Onions ; Put in alfo a Bit of Veal, with a Slice cf Ham ; moiflen them with half Broth and half Water : Your Scotch Collops being done, take them'out, ftrain ofr the Broth, and put it over the Fife again, till it is boiled to a ihort Sauce, and turned to Caramel; then put in it again your Scotch Col¬ lops upon the Bacon, and fet them upon hot Cinders, fo that they may glaze as they fhould ; when you are rea’dy to ferve up, take your Pigeons off the Spit, take off the Slices of Bacon, difh them‘up, and put between each Pigeon one of the Scotch Collops, with an EiTcnce of Ham over them, and ferve them up hot for Entry. An Entry of young Pigeons in a Stew-pan. TAKE the middling Sort of Pigeons, pick them dry aad clean ; but, to have them foonev done, blanch them over a Charcoal Fire ; if you pick them hot, they will be very white ; when they are picked very clean, take a Stew-pan, garnifli the fame with Slices of Bacon, of Veal and Ham ; then place in your Pigeons, and feafon them with Pepper, Salt, and fweet Herbs ; make another Layer with fome fmall Slices of Ham, Veal, and Bacon, together with fome Slices of Onjons, and let them flew veryfoftly; you muft take Care they be not too much done ; when they are enough, take them off, flram their Gravy through a Strainer, and fkim oft the Fat ; then put them in a Stew-pan again, and let them boil flow, till they turn to Caramel; then put in your Pigeons with the Breaft downward, to make them get a good Colour ; when you are ready to ferve, difh them up ; then put a little Cullis in the Stew-pan, with a little Gravy and Broth, according to the Colour you would have your Caramel, and fkim it well; put in it fome Lemon-juice, and your Cullis under your Pigeons, and ferve them up hot for Entry. Another Entry of Pigeons in a Stew-pan. T- 4 KE large Pigeons, pick them dry, and blanch them upon hot £jnders, or over a Charcoal Fire ; pick them clean, cut oft" the Ends •" ' ' .. ' . The Modern Cook. jo ^ of their Claws, fplit them in the Back, and place them in a Stew- pan, Belly downwards, with fmall Slices of Ham under them ; then fluff the Belly of your Pigeons with Mufhrooms, Truffles, Parfley, green Onions, Eafil, fine Spice, Pepper, and Salt, and after that a Slice of Bacon : Cover your Stew-pan, and let it flew with Fire un¬ der and over; when they are half done, take off the Slices of Bacon and the Gravy out of the Stew-pan; put, in the Room of them, a little Cullis and Gravy ; let it go on a flewing, fkim off the Fat from the Gravy which you took out of it, put in again your Pigeons with a Lemon-juice, and ferve them up hot for Entry. An Entry of Pigeons flicking to the Dijh. TAKE young Pigeons picked dry,blanch them again over a Char? coal Fire, pick them very clean, and fplit them in the Back : Then take the Livers, which mince with fcraped Bacon, Parfley, green Onions, Mufhrooms, and green Truffles, feafoned with Pepper, Salt, fine Spice, and fweet Herbs, but all moderately : Then put in a ldlver Diih Slices of Bacon, of Veal, and of Ham ; after that, place in it your Pigeons, put your Force-meat, mentioned before, into their Bellies, and lay¬ over each Pigeon a fmall Slice of Ham and Veal: There is no Ne d ( to put much Seafoning, by reafon of the Flam: Cover them with another Difh, half as fmall as the other, and take a white Napkin imoiftened, which put all round the Difh, to hinder it from taking Vent ; then put it a flewing over a fmall Stove ; it being done, difh it up with an Efience of Ham in another Difh, and ferve it up hot for a fmall Entry. Another Entry of Pigeons flicking to the Diflj. TAKE fome Pigeons, as above, and pick and order them as clean as you can ; put in a Stew-pan Slices of Bacon and of Veal, with fome fmall Slices of Ham and Onions ; then place in it your Pigeor.s : Make a fmall Seafoning with Parfley, fcraped Bacon, Pepper, green Onions, Salt, fw'eet Herbs, fome fat Liver, Mufhrooms, and Truffles; the Whole being well minced together, put it in the Belly of your Pigeons, and let the Seafoning be as it fhould, but take Care not to make it too fait; then cover it with a Layer of Veal and Slices of Eacon ; when they are done, make a little Cullis of Partridges, which put into your Difh the Depth of two Fingers Breadth ; then put your Pigeons Sito it, and fo put your Difh upon a Stove, to make them flick to the Bottom of the Difh; keep the Border of your Difh clean; then put in it a little Efience of Ham, or elfe an Italian Sauce (the Way of making which you will find in the Article of GulliJJ'es) and ferve up the Whole hot. An Entry of Pigeons, the Italian Way. TAKE the middling Sort of Pigeons, blanch them over a Charcoal Fire, and pick them very clean ; let them be as white as poflible; tic them fo, that the Feet be nQt parted from the Body of the Pi¬ geon ; then take a Stew-pan, garnifh the fame wiih Slices of Veal, and a little Ham ; put in it your Pigepns, and feafon them with Pep¬ per, Salt, Cloves, Bafil, Lemon-flices, Onions, a Crum of Garlic, a lit* tie Coriander-feed, a little good Oil, and a good Glafs of Champaign or White- io6 The Mode rn Cook. white Wine ; continue to cover them with a Layer of Slices of Veal and Ham, and let them ilew with a flow Fire; but, before they are quite Hewed, you mull keep in Readinefs an Italian Ragout, which is made as follows, viz. Take fmall Mufhrooms that are very white, with fome other, which being cut final!, put the Whole in a Stew-pan, with a little Oil, a lit¬ tle Garlic and Shalot ; put this a Moment over the Fire; this done, moilten your fmall Ragout with Veal Gravy, fome Cullis, a little Ef- fence, a good Glafs of Champaign, and a Lemon fliced j (kirn well off the Fat, let it be relilhing, put it into another Stew-pan well tinned, take out your Pigeons, to drain, wipe them dry, put them into your Ragout, and ferve them up hot for Entry. An Entry of Pigeons , the Italian Way, in another Manner , YOUR Pigeons being picked, as thofe before, and dewed dry, take Lome Cocks-combs, which mull be blanched very white, and fmall Mulhrooms, if you can get any: Put the Whole together in a Stew- pan with Cullis made, the Italian Way ; the Way of making which you will find in the Article of Cullis. Another Entry of Pigeons , the Italian Way, in another Manner. SCALD well your Pigeons, and, when they are very clean, fplic them in the Back; take out the Intrails, and leave the Livers; put them in a Difh, and fealbn them with Pepper, Salt, Bafil in Branches, fome Eay-leaves, whole green Onions, Parfley, Lemon-juice, Oil, and aGlafs of Champaign ; let them marinate, during an Hour, when they will be ready to be ferved up j a Quarter of an Hour before they are dilhed, put them in a Stew-pan witli the Marinade over the Stove, and take Care to turn them, for this will be done in a Moment. Your Pigeons being done, take them out, and Ikim well their Marinade in which they have been done; put in it a little Veal Gravy and Cullis, and drain air together through a Silk Strainer : Place your Pigeons in the Difh they are to be in, "put over them your Gravy, and ferve it all up hot; this Sort of Entry is commonly ferved up in fmall Billies, and ferves fop a fmall Entry. An Entry of Pigeons in Surprize , in Lettuce. ■ TAKE Cabbage Lettuces, blanch them, and let them drtfln ; being drained and well fqueefed, take young fcalded Pigeons, and trufs them in, as if they were to be dewed, but let their Heads be on; blanch them in hot Water, pick them well and clean, and wrap them up in your Lettuces with Packthread tied round them ; take a Stew-pan big enough to hold your Pigeons ; garnifh your Stew-pan with Slices of Veal and Bacon, and fome fmall Slices of Ham ; then put in it your Pigeons, and feafon them with Pepper, Salt, Cloves, and a Bunch of fweet Herbs; continue to put another Layer of Slices of Veal and Ba¬ con ; moiden them with Broth, and fet them a dewing very flowly, with Fire under and over; when they are done, and you are ready to ferve up, take diem out, and let them drain ; then difh them up with Phe Modern Cook. 107 an Elienee of Ham, (which you will find in the Article of Effence or Cullis; which any Ptrfon, having been but fix Months intruded in Cookery, will eafily learn to make in giving Attention,) and ferve it up hot for Entry. An Entry of young Squab Pigeons in Surprize , in large Onions. TAKE young Pigeons, as before, blanch them well in hot Water, and pick them clean; inflead of wrapping them up in Lettuces, you mull take large Onions well blanched, and takeout the Hearts of them, fo that the Pigeons may have Room in them; there mult be two of thefe Onions to one Pigeon, a large one for the Body, and a fmaller one for the Neck: Your Pigeons mull be well trailed; then garnilh your Stew-pan with Slices of Bacon, as done before ; then order in it your Onions, together with your Pigeons, and feafon them with Pep¬ per, Salt, Cloves, and fweet Herbs ; lay Slices of Bacon and Veal over them, moillen them with a Ladle of good Broth, and fet them a Hew¬ ing, with Fire under and over. Take Care they be not too much done; when they are done, take them off, and let them drain upon a clean Napkin, fo that the Gravy may come out as it Ihould, and wipe them dry with a linnen Cloth ; being ready to ferve up, order them in your Dilh, and put in an Effence of Ham over them : Let your Ellence be relilhing, and ferve them up hot for Entry. An Entry of Pigeons in Surprize , in Cucumbers. PEEL your Cucumbers, and take out the Seeds ; then blanch them with one Boil, put them in cold Water, and drain them ; in the mean Time, feald your young Pigeons, and trufs them well with the Feet in- lide; let them be blanched in hot Water, and pick them very clean : Your Pigeons mult not be too large, fo that the Cucumbers may hold them, and their Heads mull not be cut off, to lhew that they are Pi¬ geons : Let your Stew-pjn be big enough to hold them ; garnilh your Stew-pan with Slices of Bacon, as before, together with fome Imall, Slices of Veal and Ham ; then order in it your Cucumbers together with your Pigeons, and feafon them with Pepper, Salt, Cloves, fine Spice, and Onion; moillen them with good Broth, and put them a Hewing ; when they are done, and you are ready to ferve up, take them out, and let them drain; then dilh them up with an Effence of Ham over them, and a Lemon-juice. If you will ferve them up with Parmefan Cheefe, you need only put feraped Parmefan Cheefe flrewed over them, and make them take a Colour in your Dilh. An Entry of Pigeons in Surprize , in Purneps. INSTEAD of Cucumbers, takeTurneps, hollow them, pare them, and blanch them ; then take a little fine Force-meat, which put into your Turneps: The Way of making fuch Force or Mince-meat you will find in the Article of Force-meat : Then put in your Pigeons, which are truffed and ordered, as before, and feafoned like the Cucum¬ bers ; when they are ready, take them off and let them drain ; then dilh them up with a little Cullis and Lemon juice, and ferve them up hot for Entry : See they be relilhing, and of a good Colour. IA 10 # The Modern Cook. An Entry of ft creed Pigeons. TAKE the middling Sort of Pigeons, l'cald, pick, gut, and trufe them with the Feet ir.fide the Body : put a fmali Skewer crofs through the Thigh', that the Feet may keep hacking in the Body, and then blanch them in hot Water; being blanched, put them into cold Wa¬ ter, and pick them clean ; then put them in a Stew-pan with a Lump ©f Butter,. a Bunch of fweet Herbs, and tome Mulhrooms; put them over the Fire, and Itir them now and then; after that, thicken them with a Dull of Flour, and moiften them with good Broth; whilft they are a doing, take Care to Ikim off the Fat; being done, fee they be reliffing : Then make a thick Sauce ; for half a Dozen Pigeons, five Eggs will be enough ; beat them up with good Cream, and put into your Sauce a little Butter and Nutmeg; your Fricaffee being thickened, put in it a Lemon-juice, and ferve tiiem up hot for Entry ; It is don® as a white Fricaffee of Chickens. Another Entry of ftewed Pigeons with Oil. C H U S E your Pigeons as thofe before blanched and truffed, and put them in a Stew-pan, with a Bunch made of green Onions, Parfley f a fmali Branch of Bafil, fome Cloves, and a Clove of Garlic; the Whole being well tied up together, put all this with your Pigeons; then add to it fome fmali Muff rooms, Truffles, and fmali Bits of Sweet-breads of Veal, and pafs it, as before; put in it good Oil, inftead of Butter, and a little Flour; then moiften it with Broth, and a Glafs of Cham¬ paign, or other good w hite Wine, fee it be well fkimmed, and of a good Tafte ; thicken your Sauce with Yolks of Eggs and Cream, or put in it the Juice of a Lemon, a few Anchovies, a Crum of Shalot^ a Rocambole, and ferve it up hot for Entry. Another Entry of ftewed Pigeons with a brown Sauce made with Oil, the Provenial Way. ORDER your Pigeons, as thofe mentioned before; the only Dif¬ ference is, that you moiften them with good Veal Gravy, good Culls, and a flat Ladle of good Oil, with a Bunch of fweet Herbs, as done before, fome Slices of Ham, fmali Muff rooms, and Truffles, if you can get an)', a couple of Glafles of Champaign, or a Glafs of Rhenijb Wine, which I account the beft for all Sorts of Fricaffees; I give this Advice, that they may depend on it to be good; only, Champaign be¬ ing dear, and not common in every Country, they do not care to ufe it; thus a Glafs of good Rhenijb will do as well, and even better, than a Glafs of Champaign that is not good. The Pigeons being done, fkim off the Fat, and let them have a good Reliff ; in ferving them up, add to them the Juice of a Lemon : But we mull always conform our- felves to the Tafte pnd Palate of thofe we entertain ; fome cannot en¬ dure the Tafte of Garlic or Rocambole, though they ufe them very much in France, and particularly among the Italians, Spaniards, and Portuguefe, without forgetting our Gajcoons : All the Matter is, that thefe Sorts of Things mull be ufed moderately, fo that it may agree with all Sorts of Palates; all muft be flight and of a good Tafte, and ferve them up hot for a fmali Entry. fhe Modern Cook, 109 An Entry of Pigeons in Surprize. TAKE young tame Pigeons, fcald, trufs, hnd blanch them ; put) them a Hewing in a fmall Kettle, with Slices of Bacon and Lemon ; then prepare a fmall Ragout made with Sweet-bread of Veal and fat Liver ; cut alfo fome fmall Muihrooms, together with fome Truffles and Cocks-combs: Put the Whole into a Stew-pan with good Gravy and Cullis. This being done, and of a good Taffe, take your Pigeons out of their white Sauce, and put them in your fmall Ragout; then take as many Eggs as you have Pigeons ; they muft be Turkey Eggs, if you can get arty, or Duck Eggs, and cut them open only on one End, fo that your Pigeons may be able to enter: Wafli well your Egg- fhells, and put your Pigeons into them, together with a little of your fmall Ragout, as much as the Shell will hold ; then put over your* Shell the Bit cut off before, and make it flick or hold, by Mearts of a little Pafte round it the Bignefs of a Packthread; then dip it in Eggs, and ltrevv it with fine Crums of Bread; obferve that nothing of the Shell mull appear : Being ready to ferve up, fry your Egg-fhells in Hog’s Lard ; garnifh your Dilh with fried Parfley, and ferve it up hot for Entry : I do not fet here any Quantity, which muft be according to the Difh you ferve in. An Entry of Pigeons in the Form of a Spider. TAKE young Pigeons, fcald and gut them on the Side of the Craw ; then take a Salpicon, made with fome Bits of Sweet-breads of Veal and fat Liver, together with Muihrooms, green Truffles, if you can get any, green Onions, Parfley, Pepper, Salt, fweec Herbs, and fine Spice; the Whole being well feafoned, put them over the Fire with a Lump of Butter and melted Bacon; then fluff therewith your Pigeons, and bring up their Feet to the very Neck, the Head upon the Breaff of them, and flick through them fome fmall Skewers, to keep off the Wings; then take fome Slices of Ham, and lard the Pi¬ geons with them, to each Pigeon eight Slices of Ham; and obferve that you make them have the Figure or Form of a Spider, as much as poflibly you can : Then put fome ^Slices of Bacon in a Stew-pan, and; place your Pigeons in the fame with fmall Slices of Ham’ and Veal ; feafon them flightly with Pepper, Salt, fwcet Herbs, and fine Spice, with fome Slices of Eacon over them, and put them a flowing gently; let them not be too much done, and ferve them up with an fiflence of Ham, and the Juice cf a Lemon, or elfe with an Italian Sauce, or a, Roman Sauce, and ferve them up hot. You will find the Way of ef making thefe Sauces, in the Chapter of Sauces. An Entry of Pigeons in Fancy. TAKE large young Pigeons, which they call, in France, Pigeons cochois, pulled dry, ftnge and pick them clean ; gut them by the Neck, and take out the great Bones; then put into them a Salpicon made with Sweet breads of Veal, Mufhrooms, green Truffles, and Ham; the Whole being cut into fmall Dice, and feafoned with Parfley, green Onions, fweet Herbs, and fine Spice, put all together over the Fire with feraped Bacon: Sec it be of a good Tafte, and fluff therewith your Pigeons; then blanch them again in a Stew-pan upon the Stove with fio %he Modern Cook. with good Butter : See they be very plump and round, and lard tlidnf with fine Bacon, two Rows on each Side of the Breaft, fo that tha Bread remain wholly uncovered, and the fame upon the lower Part of the; Body ; lard them alio with Parlley leaves, road them on the Spit, ferve them up hot with an Effence of Ham, and the Juice of a Lemon for Entry, and let the Whole be relilhing. Other Pigeons in Fancy , which are ordered almojl the fame Way as thofe above. GUT them through the Craw, and duff them with a Salpicon, as thole before ; indead of larding them with Bacon, they are larded with Parlley : They being done as above, when you are ready to ferve, fplifc your Pigeons in the Bread, and put two Cocks-combs in each Pigeon* which will look like a what you pleafe; then dilh them up with an Effence of Ham, or an Italian Sauce, and ferve them up hot for Entry. Stewed Pigeons with green Peafe and a brown Sauce. THESE Pigeons are ordered, as thofe before ; all the Difference is, they are moidened with good Gravy ; Serve them up hot; obferve that green Peafe are dewed with them. You may alfo take large Pigeons, and cut them in Halves, or in four, and drefs them with a brown Sauce, or with a white Sauce, like thofe before, provided they be good and relilhing; ferve them up hot for Entry. , Another Entry of Pigeons with Fops of Afparagus drejjed like green Peafe. YOUR Pigeons mud be ordered, as before, with this only Dif¬ ference, that your Pigeons mud be enough, before you put in your Af¬ paragus ; here you have the Way of dreding Afparagus like green Peafe, w'ith all Sorts of Meat : If your Afparagus are large. Bit them in four, and cut them as fmall as green Peafe, and go on cutting, as long as you find them tender; when they are cut, blanch them, put them in cold Water, and let them drain in a Sieve ; your Pigeons being almod done, put in your Afparagus cut fmall, the Quantity you think fit : The Whole being done, and well fkinned, thicken them with Eggs and Cream, difhup your Pigeons, and put over them your Afparagus ; you mud take Care they be of a good Tade, and ferve them up with a brown Sauce; then moiden them with Gravy, indead of Broth ; you may cut your Pigeons in Halves, if ymu will, or into four, and drefs them, as if they were whole, provided all be ol a good Tade, and that your Pigeons are not too much done. Another Entry of Pigeons in Scotch Collops , with Afpara¬ gus-tops. TAKE fmall young Pigeons, pick and blanch them upon a Char¬ coal Fire; being well picked, lard them with fine Bacon; then dew them in a Stew-pan, with Slices of Veal and Ham, and a Bunch of fweet Herbs. Your Pigeons being done, take them off, keep them hot, and drain off the Broth wherein your Pigeons have been a dewing ; put it over the Fire and let it boil, till it begins to turn to Caramel,- ST "he Moci Rfi Coot Iii Snd theft put in your Pigeons, the Bacon downwards, and put them upon hot Cinders, to be glazed well: Take Care the Fire be not too quick, and look into it now and then ; then take your Afparagus cut like Peafe, put them in a Stew-pan well tinned, with Butter, a litde Bacon, and a Bunch of fweet Herbs; this done, drew them with a Dull of Flour, and moiften them with good Broth : When you are ready to ferve up, thicken your Sauce with Eggs and Cream, fee they have a good Relifh, put in your Dilh your Afparagus with your Pigeons upon them, and ferve them up hot. You may moiften your Afparagus with Gravy, inftead of Broth, and thicken your Sauce with good Cullis : This Kind of Afparagus, like green Peafe, may be ufed with all Sorts of Meat (there is but the Tafte, that changes one into white, and the other into brown] let it be of a good Tafte, and to your Mailer's Liking. An Entry of Pigeons , Sun-fafhion. PICK your Pigeons very clean, but leave the. Wings and the Head 3 put Mince-meat into the Belly of your Figeons; put into a Stew-pan Slices of Bacon, place your Pigeons in it, and feafon them with Pepper, Salt, and Bafil; cover them again with another Laying of Slices of Bacon; then take boiled Milk, with a little Coriander-feed boiled in ir, which, being drained, put over your Pigeons ; take Care they boil hot too fall, a Quarter of an Hour will be enough : Keep good Hog’s Lard upon the Fire, and make a Pafte, as before, being of a fine Glofs,- difli them up with an Effence of Ham. At another Time, inftead of Eflence, you need- only put your Stew-pan on again, take out the Eat, and, putting in it a Dull of Flour, flir it with a wooden Ladle, and moiften it with a little Broth ; let it boil a Moment, take off the Fat, and ftrain it through a filk Strainer; let it be of a goodTafte, and pleading to the E^e; difh it up with the Juice of a Lemon, and fefve it up hot for Entry. Pigeons in Slices of Bacon. TAKE middling Pigeons fcalded, well picked, and blanched, gut them, and let them look very white; put in a Pot, or Kettle, Slices of Ba¬ con, and place in it your Pigeons feafoned with Pepper, Salt, fweet Herbs, fine Spice, Onions, and Bay-leaves ; cover them again with Slices of Ba¬ con, adding to it a couple of Glaffes of Whitc-w'ine, and fome Slices of Lemon, with a fmall Ladle of Broth: Being ftewed, you may ferve them up cold for a Side-dilh; at another Time, with a minced Sauce hot; and another Lime, wi r h a Parfley-fauce; at another Time, with an Ancho- vy-fauce ; at another Time, with an Italian Sauce, or with Cucumbers, or, fmall Onions : All which depends on the Tafte and Fancy of the Cook, provided only the Whole be of a good Tafte; and ferve it up- hot. Pigeons in a Braife. TAKE large Pigeons well picked and gutted, trufs and lard them with thick Bacon well feafoned; then take a Stew-pan, and garnilh if with Slices of Bacon, Veal, and Onions; place in it your Pige¬ ons, and feafon them with Pepper, Salt, fine Spices, and fweet Herbs ; cover them under and over, ar,d let them ftew ; being iiewed, let them drain ; keep a Ragout ready made with Sweet¬ breads of Veal, Truffles, and Mulhrooms ; your Sweet-breads of A cal being blanched, put them into the Stew'-pan with your Truf- lrts and Mulhrooms, adding to them a Ladle of Gravy, and a little Cullis, and let it flew; All being done, and of a good Tafte, difl* . , ' ■ up The Modern Cook.- hy up your Pigeons, pour Ragout over them, and ferve them up hot for "Entry. A Fricaffee of Pigeons in Blood. TAKE very fmall Pigeons, bleed them, and keep the Blood; put into it the Juice of a Lemon, to hinder it from Turning : thefe Pigeons mult be fcalded and gutted ; cut them in Halves, and put them in a Stew-pan with a little melted Bacon; feafon them with Pepper, Salt, a Bunch of fweet Herbs, Mulhrooms, Truffles, Cocks¬ combs, and Sweet-breads of Veal, or Lamb, all put together over the Fire; drew them with a Dull of Flour, moillen it with Gravy, and let it Hew foftly with a flow Fire ; it being done, flam off the Fat, and thicken it with Veal Cullis ; itraip off your Blood in a Sieve, beat it up with Yolks of Eggs, and a little Parfley cut fmall; when you are ready to ferve up, put the Blood in your'Fricaflee, and put it over the Fire, keeping it always ftirring ; take Care to keep it from Boiling, and let your Fricaflee have a good Tafte ; dilh it up hand- fomely, and ferve it up hot for a fmall Entry : You may ferve them up Whole, or in Halves; that depends on the Fancy of the Cook. Pigeons in Scollop-Jhells. TAKE fix young Pigeons, fcald and gut them, .and trufs the Feet infide the Body ; do not cut off the Heads ; blanch and pick them very clean, and put them a Hewing in a fmall Pot, with Slices pf Bacon and Lemon, Pepper, Salt, fweet Herbs, and a Glafs of White- wine ; make a fmall Ragout with Sweet-breads of Veal, Mulhrooms, and Truffles ; divide this Ragout into three Sauce-pans, one with a white Sauce, another with Craw-fflh Cullis and Tails, and Cocks¬ combs, and the other with Cullis of Ham: Then take fix Shells ; .there are fome of Silver, which are very like the natural ones ; in which make a fmall Border of Pafle round it as neat as you can ; rub it over with Egg, and let it be baked in the Oven , then or¬ der your Shells in the Dilh : Take your Pigeons out of their Sea- foning, and put two of them into your Craw-filh Cullis, two into the white Ragout, and two into the Him Cullis ; let all be of a good Tafle ; put one of them into each Shell, order the Whole neat as you can, and ferve it up hot for Entry, and let it be pleafing to the Eye. Pigeons in the Form of a Frog. TAKE Pigeons, pick and gut them, and trufs their Legs infide the Body ; cut up the Bread, throw the fame over Head, and beat them flat; put them in a Stew-pan with melted Bacon, or Butter, fome Parfley, green Onions, Pepper, Suit, and fweet Flerbs; put all over the Fire, to make it have a Tafle ; then flrew them with fine Crums of Bread, let them be broiled, and, with Gravy, a Shalot cut .fmall, or green Onions, and the Juice of a Lemon over them, ferve them up hot for Entry. Small young Pigeons with Slices of Soles. TAKE fmall young Pigeons, and pull them dry, well picked and gutted ; make a little Force-meat with their Livers, and with Parfley, •green Onions, feraped Bacon, Truffles, and Mulhrooms, Huff there- I 3 with TiS *The Mode p. n Cook. with your Pigeons, and tie them up on both Ends, that the Force¬ meat may not come out; then put them upon Skewers, wrapped up in Slices of Bacon, with Paper tied round; tie them to the Spit, and let them rcaft ; then take foine Soles, which'fry in good Hog’s-lard , being fried, cut them off in Fillets, take off the Skin, and put them in a Stew pan with a little Gravy ; put the Stew-pan over the Fire, to take from them the Talte of the Hog’s-lard ; then take them our, let them drain, and put them in a Stew-pan with a good Effence of Ham and the Juice of an Orange: Your Pigeons being roafted, draw them off, take off the Bacon, difh them up, put your Soles over them, and ferve them up hot for Entry. At another Time, you may glaze your Sole- fhces, as ir is fhewn in the Article of Soles, and ferve them up with an Effence. You may, in like Manner, ferve up Fowls, Chickens, Phea- fants, young Partridges, '&c. dreffed in the fame Manner. Pigeons with Craw-fifh . TAKE fome fatal! Pigeons fcaklcd, picked, and truffed, as it is faewn in fet eral Places; fet them a dewing in a white Stewing, which is made with Slices of Bacon, laid on the Top and Bottom of a Email Kettle; then moiflen them with a little good Broth, and a Glafs of Champaign, or other white Wine, and feafon them; when they ate done, and you are ready to ferve up, you mull have in Readinefs a Craw-filh Culiis, w'ith Craw-jilh Tails, Cocks-combs, and fome fmall Mufhrooms; the Whole being ready, put in it fome of your Craw-filh Culiis, keep it hot, and take Care it does not boil ; being ready to ferve up, take tire Pigeons out of their white Seafoning, and let them drain; then dilh them up, and put your Ragout over them, with the Juice of a Lemon : Let it be r< ljfiling, and ferve it up hot for Entry. A. B. You will find the Way of making Culiis of Craw flh in the Article of C Ills j which may ferve for all Sorts of Meat. Another Way of dr effing Pigeons with Crqwffb, a white Sauce. TAKE young Pigeons Raided and well picked, trufs them, and leave on their Heads 5 flew them, as before; then take as many large Craw-firh as you have Pigeons, and fet them a Hewing ; pick their Tails, take the Shells of the Craw-filh, clean well their Bodies, put into each a young Pigeon, and put the Shell over it; the Head of the Pigeon mull be between the two great Claws; then you mull have a fmall Ragout made with Mulhrooms, Truffles, Sweet-breads of Veal, Cocks combs, and fome Craw-filh Tails; all being done, and thicken¬ ed with Eggs and Cream, put your Craw-filh in the fame Dilh where your Pigeons are; take off the Shell, pour over your Pigeons white * ullis, and put the Shell on again, with the Remainder of this final! Ragout over them, together with the Juice of a Lemon, and ferve them up for Entry. You may ferve them up with a Craw-filh Culiis, if you pleafe, all the fame as with a white Sauce. Another IVay of dreffwg Pigeons with Craw-fijh. I A KE young Pigeons, as before, large Craw-filh, and take off the fmall Claws; take off the Shells, and put into each Craw-filh a Pi- gpon, with a little Force-meat round, and feafon them; put the Shell on agajn j fee it be well joined again^, and make it level with the Fores- The Modern Cook. Ir 9 Force-meat; then take a Stew-pan, garnifh it with Slices of Veal and Ham place in it your Craw fiih, and feafon them ; cover them with “S« offmdl Slices of Veal and Ham and pot them a 1 »e«ng with Fire under and over; being done, take them all off to drain put the* Stew-pan over the Fire, and let the Meat that remamt.the Stew-pan, ffica like Gravy i moillen it with a Ladle of Bro h, Gravy, and your common Cullis, and a Glafs of Champaign ; ^m the Fat well off from the Whole, let it be relilhing, and ftram it through a filk Strainer; then let it boil again to clarify; being ^u^fuice ol S your Craw-filh, put this .fmall Cullis over them, with the Juice o lemon, and ferve them up hot. ,. F If you have good Craw-filh Cullis, you may ufe it for this Entry, or make fome, at another Time, for a Change. Another Way of duffing Pigeons with Craw-jip. TAKE Pyoung Pigeons fcalded, as before, blanch and trufs them , take the middling Sort of Craw-filh, as many as you have P^ons, a d •out them a Hewing together in a fmall white Braife , take 1 mall Craw SSI bS .him ini plk .hem. pound .he Sheik as fine as M can be, to make your Cullis, and keep the Tails o P ’ ^ fmall Eggs if they have any. The Pigeons being done, dilh them up with your picked Craw-filh Tails, leave the fmall Claws and put upon each Pigeon a Craw-filh, with the Cullis over it, wide Jtn<* ot» Lemon, and ferve ,it up hot .for Entry j letit.be relilhi g, y Y likewife ferve them up with a white Sauce. An Entry of Pigeons in the Form of the Moon. _ TAKE fome middling Sort of Pigeons, fcaldor pck them ,- bem| £. d .rt S' Vo! Ham and Son feafoned with Pepper, Salt, fwee. Herbs 1 S^ce andOnions. cover them under and Hewing a Quarter of an Hour, wmch will be eno a < ’ Tr ^ai es a nd dinefs a fmall Salpicon made with Swert-breads o ^ ^ ^ * Mulhrooms, cut all together into fmall Squares, p . Stew-pan with a OHervt Plgeons being^vvelLorder'cd in*the Difh put of p^’LTomTn'Se under ^Cover ^Now^prepaxe a Ragout made with SweetTreads of Vea{ and cut them in» sLes ; take Mulhrooms or^ be in Seafon, together with fome fat Livers, ’ one ma ke a -filh Tails ; put this Preparation m wo Stew-pan , * Cullis> an d .white Sauce, and in the ether put go y thicken A 4- J20 The Modern Cook.’ thicken your white Sauce with good white Cuilis, or with Eggs aiyl-- Ci earn; when you are ready to lerv e up, and your Pigeons are well coloured, dram them, and ikim off the Fat; clean well the Border of the Difh, and put between each Pigeon as much of this Ragout as. it can holer ; let the V\ hole be ot a good Tafte, and ferve it up hot for Ent y. Pigeons with Fennel. . TALE Pigeons, pick, gut, and blanch them over a Charcoal Fire; being well picked, take the Livers of your Pigeons, with Parftey, green Onions, Mufhrooms, Fennel, Salt, Pepper, fyveet Herbs, a little 1 craped bacon, and a Lump of Butter, all well minced together, and ' put into the Belly of your Pigeons, and thruft a fmall Skewer through, t.iem megs, with a Packthread, to make their Feet lie clofe to the Bo¬ dy ; then blanch them in a Stew-pan, with fome good Butter; put them on an iron Skewer, wrap them up in Slices of Bacon, with Pap.r tied^ round, and fo fpit them to roaft; being roafted, make Fennel Sauce tlius: 1 he lh or tell Way is, put into a Stew-pan fome Veal Gravy, a Ladle or good Elfence, Lemon-llices, a Lump ot Butter, and a good Leal ol fennel j which lall mull be prevailing in your Sauce : When it has boi.ed as it ihould, pafs it through a Strainer; your Pigeons be- mg done, d: 11; them up with your Sauce over them, and put in the Mid¬ dle a little green Fennel, to lhew that the Pigeons are diefied with Fen- r t el ; let it have a good Tafte, be pleafing to the Sight, and ferve it up hpt for Entry. r ^ ^ Another Entry of Pigeons with Oyjlers. TAKE young Pigeons, order them, as before, except only you mull ufe no fennel; make a .Ragout ofOyileTs in the following Man- ner, g-iz 1 ake foipe Oyfters, blanch them ; being blanched, take out the Hard m the Middle, and the Beards ; put to them fome Cuilis, according to the Quantity of Oyfters you have ; take Care they do not bom ‘or that willfpoil them ; your Pigeons being roafled, and your Oyf- tei Ragout ready, di(h up your Pigeons, put your Ragout of Oyfters, VVith the Juice of a Lempn over taem, and ferve them up hot for Entry. Another Entry of Pigeons with Oyjlers , a white Sauce. ^ OUR Pigeons being ordered, as before, prepare your Ragout of 0 }keis with a white Sauce; blanch your Oyfters in their own Liquor ; being blanched, keep the Liquor, and clean your Oyfters well; put one thee Part of (his Liquor in a Stew-pan with a good Lump of Butter dipped a .ittle into f lour, and put it over the Fire; your Sauce being thickened, put in your Oyfters; fee they be of a good Tafte, and take Care tney do not boil. At another l ime, put in fome Anchovies ; at another Time, fome Lemons cut into fmall Dice, together with Parftey blanched and cut fmall, out, above all, good Butter. At another Tim', thicken it with Cuilis, together with the \ oik oi an Egg, the Juice of a Lemon, good Ter- iagon veet Herbs and Cloves, and cover them with the above Slices, under and above, and put them a Hewing, when you think fit; you mull have, at leaft, two Tortoifes, and cut off their Heads; fet them a Hew¬ ing in a Stew-pan, with Water, Salt, Onions, and other fmall Seafon- ing ; when they are done fo far as to be able to take off their Skins, take them off from the Fire, and let them grow cold ; then pick them, cut them into four Quarters, and put the faid four Quarters of each Tortoife into a Stew-pan, with fome other fmall Bits which are found in them, together with the Livers, and one of the Shells ; clean well your Shell, dip it in beaten Eggs, and fry it; in ferving up, put it upon your Wood-pigeons, if you think fit, which is the old Way of tire fling them ; and moreover, it is to fhew that they are Tortoifes Every Body is not well acquainted with Tortoife Flefh : As to the Cullis of this Entry, to do every Thing to Perfection, you muH take a Stew-pan, put in it a Couple of Pounds of Veal, together with two or three Slices of Ham cut into fmall fquare Pieces, and two old Par¬ tridges that have a flrong SmelJ, and cut them in two ; put the Whole together upon the Fire, and let it fl?w foftly ; when it begins to flick to the Stew-pan, and the Meat is pretty brown (but you mufl take Care it does not burn ; in this the Smell and good Scent are to guide you) take out your Meat, and put in fome Butter, to take well off the Brown of the Pan ; after that, put in a Dufl of Flour, more or lefs, according to the Quantity of Cullis you are to make ; it being of a pretty brown Colour, moiilen it with good Broth, and put in again your Meat, with a Couple of Glaffes of Champaign, fome Mufhrooms, a little Bafil, fome Cloves, and a Clove of Garlic ; the Fat being well flammed off from your Cullis, let it be relifhing; ffrain it through a filk Strainer, and put fome of this Cullis upon your Tortoife ; when they have had a Boil, and are relifhing, take out your Wood-pigeons, and let them drain ; then difh them, and put over them your Ragout ofTortoi- fes, with the Juice of a Lemon, and ferve them up very hot, relifhing, and pleafing to the Eye. At another Time, you may make Ufe of Craw-fifh Cullis. JVood-pigeons with Fennel. TAKE your Wood-pigeons, pick and blanch them over a Charcoal Fire; then take the Livers of your Wood-pigeons, with Parfley, green Onions, Mufhrooms, Fennel, Salt, Pepper, fweet Herbs, a little ferap- ed Bacon, and a Lump of Butter, all together well minced, and put jnto the Bellies of your Wood-pigeons; thrull a fmall Skewer through their Legs, to make their Feet keep to the Body ; after that, blanch them in a Stew-pan with fome Butter, put them on a fmall iron Skewer, wrapped up in Slices of Bacon, with Paper tied round, and fo fpit (hem ; being lO-died, make a Sauce with Fennel in the Manner fol¬ lowing. S22 The ModernCook. lowing, viz. The fhorteft Way is to take a Stew-pan, put in it a Ladle of Veal Gravy, wiih a Ladle of good Elfence, Slices of Lemon, and a little Bunch of Fennel 3 above all, let the Fennel be prevailing in the Sauce ; when it is boiled as it Ihould be, (train it off3 your Wood- pigeons being roafted, difh them up, put your Sauce over them, and jn the Middle of the Difh a little Fennel, to (hew, that they are Wood- pigeons drefied with Fennel: See that all be relifhing, and ferve it uj*, Lot for Entry. CHAP. XIII. Of firft Courfes of Loaves and Poupetons. A Loaf , the Royal Way. T AKE two Chickens, pick, iinge, draw, and trufs the Legs in- fide the Body; blanch them upon a Charcoal Fire, cut them in two, and lard them with fine Bacon ; (lew them like a glazed Scotch Collop ; make a Ragout with Sweet-breads of Veal and Pigeons cut into Quarters : Put your Pigeons in a Stew-pan with Mufhrooms, a Ladle of Gravy, and a Ladle"’ of Cullis, and fo let them (lew. Make five Skewers of a good Length, cut fome Bacon into fquare Bits the Big- nefs of the End of your Thumb, and fome Sweet-breads of Veal : Put your Bacon in a Stew-pan, and give it fome Tofles upon the Fire $ then put in your Sweet breads, and fome Bits of (at Liver, if you have any, together with Mufhrooms cut in Slices, and diibbols and Parfley cut (mail; drew over it a Duft of Flour, moiften it with a lit¬ tle Gravy, and fet it a cooling ; this done, fill five Skewers, which drew with Crums of Bread, and put them upon the Gridiron. Make a Lump of Force meat in Poupeton; take a Pound Loaf, or one ot two Pounds, according to the Bignefs of your Difh ; make a Hole in your l oaf underneath,"taking out all the Crum ; then put into it your Ra¬ gout of Sweet-breads of Veal and Pigeons ; (lop the Hole ot your Loat. and place it in die Bottom of your Difh. Make with your Force-meat of Poupeton a Crown, which is to be full as large as your Loaf; then form four Columns in the Shape of a Dolphin, which place upon the border of your Difh; make them very fmooth with beaten Eggs, and put your Loaf in the Oven; make a white Ragout with Sweet-breads of Veal and Mufhrooms; let your Skewers be broiled 3 draw your Loaf, clean the Brim of your Difh, and moiften it well with Gravy and Cullis; then place in the four Corners of your Loaf Scotch Lollops orLhiCiten, ■pouring your fmall white Ragout over your Loaf, togethet with a Couple of fmall Sweet-breads glazed, and put upon the fame. Place your five Skewers, in each Comer one, the other on the Top, and ferve it up hot for a firft Courfe. A Loaf of Veal. TAKE fome thin Slices of Veal, and beat them flat with your Cleaver take Meat enough to make ycur Loaf with; dien take ano¬ ther The Modern Cook. 123 Aer Lump of your Slices of Veal, and cut into Bits, with fome Beef Sewet, fome Bacon, and a Calf’s Udder blanched ; put all together in a Stew pan over the Fire, feafon it with Pepper, Salt, fweet Herbs, fine Spice, Chibbol, Pariley, a Crum of Gaiiic, Mufhrooms and Truf¬ fles, if you have any ; tofs it up, flir it together, and put into it Crums of Bread boiled in Milk, and four or five Volks of Eggs : All this be¬ ing well minced, garnifh the whole Bottom of a Stew-pan with fome thin broad Slices of Bacon, and over them fome Slices of Veal, and your Force-meat all round it the Thicknefs of two Fingers. At la ft, put in a fmall Ragout made with Griftles of Veal, and fome green Peafe ; let all be well done, and of a good Tafte, and put this Ragout tnto your Loaf of Veal, putting at the fame Time more of your Force¬ meat, and fmall Slices of V eal over the fame; bring your Slices of Bacon to lay above it, and let them flew : It being done, take out the laid Slices of Bacon, pour out the Fat, turn it ujfide down into your Difh, fkim it well, and put ycur Ragout of green Peafe over it, or, inftead of Peafe, a Cullis. A t another Time, you may ferve up your Loaf with a Ragout of Sweet-breads of Veal, Cocks combs, Mufhrooms, Truffles, or an Ef- fence of Ham. At another Time, you may make Ufe of a CalFs Caul, inftead of Slices of Veal, and ferve it up. At another Time, inftead of Griftles of Veal, to put into vour Loaves, take Fillets of all Sorts of Fowls, and put over your Loaf an Eflence, or a Ragout of Spanijh Cardoons, or fuch other Sauce or Ra¬ gout as you think fit. At another Time, inftead of fuch Fillets, you may males Ufe of a Ragout of Sweet breads. A Loaf called en Cotes de Melon, in Slices of Melon , for a firfi Courfe . STEW fome Mutton Rumps in a Braife, about eight or nine will make a good Loaf ; make a Ragout in the following Manner: Take fome Sweet-breads of Veal, blanch and cut them into Bits, and put them in a Stew-pan with Mufhrooms and Truffles, if you have any ; moiften jt with Gravy and Cullis, and put it over the Stove ; being pretty well done, add to it Cocks-combs, Artichoke bottoms, fat Livers, and the White of Fowls. Take a French Loaf (that will juft take up the Bottom of your Difh) in which make a H ole underneath, and take out the Crum ; let your Ragout be of a good Tafte, which is to fill-up the hollow Cruft of your Loaf; then put it into your Difh, being moiftened a little, and put fome Mutton Rumps upon it, the bigger End of thefe reaching the Brim of the Difh, and the fmaller End the Loaf in the Middle, being placed one oppefile to the other ; ftrew over it feraped Farmcfan Cheefe, put it to be baked, to get a Colour, and ferve it up hot for a firft Courfe. A Loaf of marbled Carp , for a frfi Courfe. TAKE a Couple of middling Carps with foft Roes, fcale, fkin, and ivafh them ; take two fine Eels, fkin and wafh them alfo j keep the S-in of your Eel and Carp, and take off the Flelh of both of them ; put titc 5 2 % ^tbe Modern Cook. the fame, being cut into Pieces, into a Stew-pan, with Parfiey, Chib- bols, fweet Hei bs, fine Spice, Pepper, Salt, a Crum of Rocambole, Mu (brooms and Truffles, if you have any: Put all this upon a Dreffer, cutitfmail, and put to it a Lump of Bread boiled in Milk, withfeven or eight Yolks of Eggs, the Whites being whipped up to Snow : This being thus ordered, put it to your Mince-meat, adding to it a Lump of Butter, and pound it in a Mortar; put a Sheet of Paper well rubbed with Butter into a Stew-pan, place in its Bottom your Eel-fkin cut in two, one Slice after another ; over this place your Carp Skin, with the fealded Part downwards; and fo go on putting a Layer of one, and a Layer of the other, till done ; then put in your Mince-meat, and leave a Hollow in the Middle to put in your Ragout, which mufl be In Readinefs, and is made as follows, «. Put in a Stew-pan a little Butter, fome Mulhrooms and Truffles, if you have any, and a Bunch offweet Herbs ; give thefe fome Tolies upon the Fire, and ftrew them with a Duft of Flour; moiften this Ra¬ gout with Fifh or other Gravy, and let it flew very foftly for a Minute; Blanch your foft Roes of a Carp, put them in your Ragout, and let it be relifhing; thicken it with Craw-fifh, or other Cullis, and fet it a cooling ; then pit your Ragout into your Carp Loaf, covering the fame again with Mince-meat; 'bring your Eel and Carp Skins to be upper- moll, put a Paper over, and let it be baked ; it being done enough, tliiL. it up handfomely, and ferve it up hot for a firit Couife. A Loaf with Soles. TAKE Soles, fcale and wafh them well, take off the Fillets from one End to the other, put into a Stew-pan a Paper rubbed with Butter, and lay in it your Fillets of Soles one ,crofs the other, till your Pan is well garnifhed ; then put in Force-meat, made as that for Carps be¬ fore mentioned, with a Ragout of the fame, except that you may add fome Fillets of Soles; if you want foft Roes of Carps, put your Ragout into your Loaf, cover it with your Force-meat, bring your Fillets to lay above it with your buttered Paper, and put it into die Oven; when baked, take away the Paper, difh it up handfomely, and ferve it up for a firft Courfe, with a C’raw-fiih Cullis over it. A Loaf with Smelts. TAKE Smelts, gut, wafh, and dry them well; put in your Pan a Sheet of Paper rubbed with Butter, with your Smelts all round with their Heads downwards, laying them clofe together; then put in a Stuffing like that for a Loaf of Carps before mentioned, with a little Ragout: Put your Ragout into your Loaf, and cover it with your Force-meat; make the Tails of your Smelts bare on the Top, with the buttered Paper over, and bake it; when baked, take Sway the Paper, difh it as neatly as you can, and ferve it up hot for a full Courfe, with a Craw-fifh Cullis over it. Loaves with Partridges. ROAST fome Partridges; when roafled, take out the Bones, and put in fome blanched Bacon, and a couple of Calves Udders blanched with a Bit of Ham, Mufhrooms, Truffles, Chibbol, and Parfiey, fea- ibned with Salt, Pepper, fweet Herbs, and fine Spice, four or five Yolkj The Modern C o o r. 125 Eggs, and Crums of Bread boiled in Cream, or Milk, minced all together, and then put your Force-meat, fhaped like a Loaf in a fil- ver Did), or Baking-pan, and make a Hole in the Middle; then take a roafted Partridge, and cut it into Slices ; then put a few Mufhrooms and green Truffles into a Stew-pan, with a little melted Bacon, and mcillerrit with Veal and Ham Gravy ; take off the Fat, and thicken it 'with Cullis ; then put your Slices of Partridges in your Ragout, let it be of a good and fharp Tafte, fet it to cool, - and pour it into the Loaf you have prepared ; cover it again with the fame Force-Meat, glaze It with a beaten Egg, and flrew it with fine Crums of Bread ; put it in the Oven, let it have a good Colour, and ferve it up hot for a firil Courfe. How to make Poitpietfes. TAKE Slices of Bacon of a good Length, but very narrow, accord¬ ing to the Bignefs you defign to make your Poupiettes with; take as many Slices of Veal, beat them flat, and put upon every Siice of Veal a Slice of Bacon, and make Force-meat; then put fome of the fame over your Slices of Veal, the Quantity you think fit; roll them very tight, take an iron Skewer, and fpit them the crofs-way, wrapped up in Paper; when they are almoft read)', take the Paper off, flrew them with Bread, and let them take a Colour ; it may ferve for a fir ft Courfe, dr a fmall Entry. You may alfo make larded Poupiettes, and drefs them, as die other; in ferving them up, put an Eflence under them. Other Poupiettes , the Italian IVay. T AKE off the Skin of a Knuckle of Veal, cut it in thin Slices the Length of the Nut, beat them flat, and take Care not to make one larger thqn another ; put them in a Difh, or Stew-pan, put in it Parfley, green Onions, and Garlic, all minced, with fome Salt, Pepper, fine Herls, fine Spice, Mufhrooms, Oil, and Lemon juice ; let them ma¬ rinate a little While : Take the Cuttings of your Poupiettes with a lit¬ tle Bacon, a Calf’s Udder, with the White of fome Fowls, and mince it all together; put fome Crums of Bread boiled in Milk, or Cream, feafon it well with Salt, Pepper, fvveet Herbs, fine Spice, Mufhrooms, Snd Truffles, with four or five Yolks of Eggs, according to the Quan¬ tity of Poupiettes, and fpread them upon the Drefier; put your Stuf¬ fing over, and roll them up, as before; the only Difference is, that you muff put in no Bacon ; tie them with Packthread ; then take a few Slices of Bacon, put them into a little Kettle, with fome Bits of Veal, and put your Poupiettes in it, with a few Cloves of Garlic, Slices of Lemon, and a Glafs of white Wine; then cover them with Slices of Bacon, with Fire under and over your Kettle; your Poupiettes being- read)', take them out and drain them, ftrain off the Liquor, take otr the Fat, and put your Poupiettes in again with a little Cullis, and ob¬ serve that they are of a good Tafte : Put them in a Difh, fkim their Sauce, a:.d pour it over them, and ferve them up hot for a fmall En- ‘try. Pcupetons with Gravy. • TAKE a Quantity of lean Veal, proportionable to the Bignefs of tjjve Poupeton you ddign to make; put it upon a Drefier with fome Bacon, 126 The Modern Cook. Bacon, Beef Sewet, Parfley, green Onions cut final!, and a few MuftA rooms, feafoned with Salt, Pepper, fine Herbs, and fine Spice, all well minced together; take Crums of Bread the Bignefs of your Fiit, put it into a Stew pan with Cream, or Milk, let it boil upon a Stove to the Confiftence of Cream, and put in it two Yolks of Eggs; this done, take it off and let it cool; when your Meat is half minced, put in four or five Yolks of Eggs, with your Bread boiled in Cream, and make an End of mincing your Meat; then take a Stew-pan, and lay in it Slices of Bacon, with feme Mince-meat over them ; fmooth your Meat, rubbing it with Eggs beat up; then take as many young Pigeons as you think fit, feald and pick them well, draw them clean, trufs and blanch them; take them out and put them in cold Water,' and pick them again; put them into a Stew pan with a few Cocks¬ combs, foine Sweet-breads of Yeal, Mufhrooms, and Truffles cut in Slices; feafon it with Salt and Pepper, moiflen it with Gravy, and let it flmmer over a flow Fire; when ready, lkim off the Fat, and thicken it with Veal and Flam Cullis ; you may put in it Tops of Af- paragus, and Bottoms of Artichokes; which mull be blanched, before you put them in your Ragout; let it be of a good Tafle, and let it cool; when it is cold, put your Pigeons in the Stew-pan with your Mince¬ meat and Ragout, b it take Cafe not to put too much Sauce; cover your Poupeton with the fame Mince-meat, fmoothed and rubbed with beaten Eggs; lay your Slices of Bacon uppermoft, and put it in the O- ven, otherwife under a Cover, with Fire under and over : Being done,' take the Fat off, and put it into your Difh, turning it upfide down ; let it be of a fine Colour, make a Hole in the Middle the Bignefs of a Crown-piece, and put in it a little Effence ; then ferve it up hot for a firft Courft, Poup etons of Quails, Partridges,- Turtle-doves, Ortolans, Larks, H ares, and Rabbits, are drefled in the fame Manner, the Difference is only in the Ragout you put in it; for you mull always make Ufe of the fame Sort of Mince meat. Poupetons with Blood. TAKE Slices of Hare and Rabbit, put them upon a Dreffer, with a Bit of Ham, fome Mufhrooms, a couple of green Truffles, fome Parf¬ ley and green Onions cut fmall; feafon them with Salt, Pepper, fweet Herbs, and a little fweet Bafil, mince them all together, and put in it three or four Yolks of Eggs: Kill fome Pigeons on the Spot, keep the Blood, put in it a little Lemon-juice, to keep it from Turning, feald,* pluck, and gut them, and drefs them, as above ; then put them into a Pan with fome Sweet-breads, Mulhrooms, and Truffles cut into Slices ; moiflen them with Gravy, and let them boil upon a flow Fire ; when done, lkim off the Fat, and thicken it with a little Cullis j then put in your Pigeons Blood, but do not let it boil, left it fhould turn ; let it be of a good Tafle, put in fome Cocks-combs, and let it cool: Cut fome Bacon into fmall Dice, the Quantity of two Thirds of the minced Hare j, ‘mix it all together, and work it into a Pafte ; then line the Bottom of a Stew-pan with Slices of Bacon, cover this with your Mince-meat, and fmooth it; then put in your Ragout of Pigeons, put over fome of the Mince-meat, fmooth it with Eggs beat up, with Slices of Bacon * - \ over 1 The Mod i Rt Coot 127 *7Cr it, and put it into the Oven, or under a Cover, with Fire under and over; when it is ready, take oft' the Fat, and turn itupftde down in¬ to the Difh ; make a Hole in the Middle, the Bignefs of a Crown-piece, put in a little Effence of Ham, and ferve it up hot for a iirft Courfe. If you do not care to ferve your Poupetons with Pigeons and their Blood, you may ferve them with Woodcocks, or Snipes, or with a, Ragout of wild Fowl. Poupetons with Quails. PROPORTION your Quantity of Mince-meat to the Bignefs you deftgn to make your Poupeton of; take fome Veal, Beef Sewet, Bacon, a few green Onions, Parfley, Elam, and Mufhrooms; feafon it with Salt, Pepper, Nutmegs, fweet Herbs, and fine Spice, all minced together with Crums of Bread boiled in Cream, with four or five Yolks of Eggs, all well minced ; then take a Stew-pan, and put in fome Slices of Bacon and Mince-meat, rub it with beaten Eggs, and fmooth it; put in it a Ragout of Quails, and cover it with the fame Mince-meat, left the Sauce of your Ragout ftiould run out; then cover it with Slices of Bacon and ftew it, with Fire under and over : When the Poupeton is done enough, turn it upfide down into the Difh ; make a El ole in the Middle, the Bignefs of a Crown-piece, in which put a little Cullis, and ferve it hot. You may make Poupetons with all Sorts of Meat, the Variety of k lies only in the different Sorts of Ragouts you put in. Poupetons with Fijh. TAKE two or three Carps, fcale them, and take the Skin off and ♦he Bones out; put the Flefh upon a Drefier, and the Flefh of an Eel, fome Mufhrooms, Parfley, and green Onions minced; feafon it with Salt, Pepper, fweet Elerbs, fine Spice, a little Garlic, and fome Crum of Bread boiled in Milk ; mince it well together, put in Butter in Pro¬ portion, with eight Yolks of Eggs, and mince it again all together ; put into your Stew-pan fome Paper rubbed with Butter, afterwards your Mince meat of Fifli ; put over it beaten Eggs, and fmooth it; theiv- your Ragout made with foft Roes of Carps, Mufhrooms, Artichoke- bottoms, Craw-fifh Tails, &c. You will find the Making of this Ra¬ gout in the Chapter of Ragouts ; then cover it with your minced Fifh,- fmooth it well, and cover it with Paper rubbed with Butter : Let youi* Poupeton be done, as before, and ferve it up hot, pouring a Cullis into the Hole that is in the Middle. When you have a Mind to make a Salmon Poupeton, take the Flefh of a raw Salmon, inftead of Carps, and make your Stuffing in the fame Manner; then make a Fricaffee of Slices of Salmon and Lobfters ; your Poupeton being in the Pan, put in the Ragout of Slices of Salmon, cover it with the fame, and let it be done ; when it is enough, difh it up, and ferve it, in the fame Manner as before. You may make Poupetons with Soles, fliced Perches, Trouts, Eels,- Turbots, Dabs, or any other Sorts of Fifh, with the fame Stuffing, and the fame Manner of Drcffing ; what makes the Difference, is only the Ragout you put in, which muff always bear the Name of the Fifh you dreli. A Sort 128 The M O D E R N C 0 O A Sort of Difh called a fmall Button. MAKE Mince-meat well feafoned, as for a Poupeton; take a Stew-pan, and put in it Slices of Bacon to wrap your Button in; put in it a Ragout of Mufhrooms, Veal Sweet-breads, Bottoms of Artichokes, Cocks-combs, IVlufhrooms, Truffles, and Tops of Afparagus, with a white Sauce ; cover your Ragout with your Mince-meat and Slices of Bacon over it, and let it be done gently ; when done, clear the Fat, drefs it in its Difh with fome Cullis, and ferve it hot for a firft Courfe. . You may make the fame Button with the Flefh of Carps, Eels, Tench, or any other Fifh well minced and well feafoned.- CHAP. XIV. Of Entries of Pullets. Fowls forced with Craw-fifhi T AKE fome Fowls, pick them very clean, gut and finge them j thruft your Finger between the Skin and the Flefh ; take out the .Craw, and make Force- meat with the Flefh of the Bread, as follows : Take Beef Sewet, blanched Bacon, a Calf’s Udder alfo blanched. Chicken Flefh, fome Truffles or Mufhrooms (when in the Way) Pep¬ per, Salt, fvveet Herbs, fine Spice, Crums of Bread foaked in Milk, or Cream, and a Couple of raw Eggs : All which mull be cut fmall, mixed together, and well relifhed ; put Part of this Force-meat into your Fowl’s Belly, and a Ragout of Craw-fifh Tails and Mufhrooms, with a little Craw-fifh Cullis ; then put the Remainder of the Force¬ meat over it, and few up both Ends clofe; do them again in the Stew- pan with Butter, Salt, Pepper, Parfley, and green Onions ; and, above all, let them be very white; then flick a Skewer through the Legs of your Fowls, and put them on the Spit, wrapping them up in fome Slices of Bacon, with a Paper round ; tie them well, and road them at a flow Fire; when they are roaded, take them off the Spit, difh them up handfomely, pour over them a Ragout of Craw-fifh Tails, and ferve them up hot for Entry. Another Time, ferve up your Fowls, in pouring a Cullis over them, inliead of Craw-fifh Tails. Fowls with Craw-fifh , another Way. TAKE fome fine Pullets, pick them clean, gut and finge them j put the Livers upon the Dreffer, with a little fcraped Bacon, Parfley, green Onions, Pepper, Salt, fwcet Herbs, fine Spice, with Mufhrooms and Truffles, if you have any, and a Bit of Butter; mince all together, and put it into the Belly of your Fowls; then put them into a Stew-pan with a Lump of Butter, Branches of Parfley, green Onions, Pepper, Salt, and fweet Herbs ; let your Fowls be well blanched, before you put them to the Spit; wrap them up in Slices of Bacon, with a Paper rcun4 *£he MoDIRNCoOt llg round them ; when they are done, dilh them, and ferve them up with a Ragout, as above, or elfe in a Cullis of Craw-fiih. Another Time, inftead of mincing the Livers of your Fowls, cut them in four or fix, with fome other Livers and Craw-fiih Tails, fcraped Bacon, Parfley cut fmall, green Onions, Pepper, Salt, fweet Herbs, and fine Spice ; all being well minced together, put it into the Belly of your Fowls, and let them be blanched, as thofe above ; after they are done, difh them, add to them Craw-fiih Cullis, and ferve them up hot. Fowls with Oyfiers. PICK and finge well your Fowls, and" gut them ; cut the Liver in¬ to Bits, with a Dozen of Oyfiers, and a Bit of Butter, feafoned with Pepper and Salt, fweet Herbs, fine Spice, Muihrooms, Parfley, and green Onions; put all in a Stew-pan, for a Moment, over the Fire ; then put all together into the Belly of your Fowls, and do them again, as above ; in fpitting them, cover them with Slices of Bacon, and a Sheet of Paper ; keep a Ragout of Oyfiers in Readinefs for the Time vour Fowls be drcfled, and make your Ragout thus: Take three Dozen of Oyfiers, blanch them in boiling Water, put them into a Cullender to drain, and take out the Hard in the Middle; put in a Stew-pan a Ladle of Ham-Cullis, or as much as you think fit: If you have but one Fowl, there need not be fo much of it; put it over the Fire, (kim off the Fat, and tafte it; then put in your Oyfiers, in chang¬ ing your Stew-pan : When your Fowls are done, put your Ragout over them with the Juice of a Lemon, let it be reliihing, and ferve your Fowls up hot for Entry. Fowls with Oyfters and Cullis of Craw fijh, DRESS your Fowls, as thofe before, with this Difference, that, inftead of ufing Cullis of Ham, you put a good Cullis of Craw-fiih over them, and ferve them up hot for Entry. Fowls with Oyfiers the Dutch Way. DRESS your Fowls, as before; roaft them, and make your Oyf- ter-ragout in this Manner; Blanch what Quantity of Oyfters you think fit; being blanched, finge them, and take off the Beards and Hard in the Middle ; put in a Stew-pan good Butter, a Duft of Flour, with a little Gravy j feafon the Whole with Pepper, Salt, Nutmeg, and a Daih of Vinegar ; put your Stew-pan upon the Stove ; your Sauce being thickened, put in your Oyfters, and let it be of a good Tafte; when your Fowls are ready, difh them up, put your Oyfter-ragout over them, and ferve them up hot. Another Entry of Chickens or Fowls. AT another Time, blanch your Oyfiers only in their own Liquor, which keep by you; pick the fame, as before, and, the Liquor being fettled, put Part of it in a St;ew-pan well tinned, with a couple of An¬ chovies cut fmall, and a little Gravy ; then ftew them ; this done, put in Butter, of which a Bit mull be rolled in Flour; your Sauce being thick, throw in your Oyfters ; when ready to ferve up, place in it your Chickens, pour over them your Ragout of Oyfters, with die Juice of a Lemon, and ferve it up hot for Entry. Another Time, you may put with your Ragout blanched Parfley Cut final!, and, at another Time, a Lemon cut in fmall fquare Pieces, K Chicken) < 130 en it, take out the Bacon and the Fat, dilh it up, put in it fome of your •uiual Cullis or Effence of Ham, and ferve it up hot. A P.(6r 166 The Mod e r n Cook, A Rabbit-pye. YOUR Rabbitsbeing fkinned and drawn, cut them into eight Pieces, and mince the Liver with fcraped Bacon, Parfley, Chibbols, Shalots, Pepper, Salt, fweet Herbs, and fine Spices; lay in a Baking-pan an Ab • bels made with a fhort Cruft, p>ut over it the pounded Liver, and place in it your Rabbits with Mufhrooms and Truffles ; feafon it with Pep¬ per, Salt, fweet Herbs, and fine Spice ; lay Slices of Bacon with Butter over it, cover it with an Abbefs, rub it with Eggs, and let it be baked about three Hours; then open it, take out the Bacon and the Fat, put in it fome Eflence of Ham, or Cullis of Rabbits, difh it up, and ferve it hot for a Courfe. A Pye with Slices cf Hares or Leverets. YOUR Hares being fkinned and drawn, cut the Flefh of their Back into Slices and mince their Liar's with fcraped Bacon, Parfley, Chibbols, Shalots, Mufhrooms, Trufflft, Pepper, Salt, fweet Herbs, and fine Spice; lay an Abbefs made with a fhort Cruft in a Baking-pan, put in. the pounded Livers, then your Slices, and laftly, fome Butter and Slices of Veal, Flam, and Bacon ; cover your Pye with Pafte, ruh it with Eggs, and fend it to the Oven. When baked, open it, take out the Fat and the Slices of Ham, Veal, and Bacon, difh it up, pit fome Cullis or Eflence of Ham into it, and ferve it up hot for a Courfe. A Squab-pye. SCALD your Squabs, draw and trufs them as for Stewing, and blanch them; mince fome Bacon and Beef-fewet, and pound it; lay in a Baking-pan an Abbefs made with a fhort Cruft, put pounded Bacon and Beef-fewet over it, and place your Squabs in it, with Sw'eet-breads, Mufhrooms, Artichoke-bottoms, and Truffles; feafon it with Salt, Pep- per, fweet Herbs, and fine Spice; lay fome Butter and Slices of Bacon over it, cover it with an Abbefs, rub it with Butter, and let it bake a- bout two Hours ; then open it, take out the Bacon and Fat, difh it up, put in it either an Eflence of Ham, a white Cullis, a Craw-filh Cullis, or fome beaten Eggs, and ferve it up hot for a Courfe. A Chicken-pye . SINGE your Chickens, draw and trufs them as for Boiling, blanch them in boiling Water, and cut them out as for a Fricaflee; lay in a Baking-pan an Abbefs made with a fhort Cruft; put over it fome Mince-meat or Godiveau, and your Chickens with Sweet breads cut into Bits, Mufhrooms, and Truffles; feafon it with Pepper, Salt, fweet Herbs, and fine Spice, lay fome Butter and Slices of Bacon over it, co¬ ver it with an Abbefs, rub it with Eggs, and let it be baked about two Hours. When baked, open it, take out the Bacon and the Fat, difh jt up, put a white Cullis in it, an Eflence of Ham, or fome beaten Yolks of Eggs, and ferve it up hot for a Courfe. The Pye with Pinions, Livers, and Hearts of Fowls is made the fame Way. A Sweet bread Pye. SOAK your Sweet-breads in frefh Water, and blanch them in boiling Water; cut fome Bacon and Ham into Slices, fcafoned with Pepper, Salt, lweetHerbs, and fine Spice; lard therewith your Sweet¬ breads j The ModernCook. i 67 breads ; lay in a Baking-pan an Abbefs of a Ihort Cruft or fome Puff- pafte; over which put fome Mince meat or Godiveau; place your Sweet-breads in it, with Muihrooms, Truffles, and Cocks-combs, fea- foned with Salt, Pepper, fweet Herbs, and fine Spice ; lay fome Slices of Bacon with Butter over it, cover it with an Abbefs,' rub it with Eggs, and fend it to the Oven. When baked, open it, take out the Bacon and the Fat, difh it up, put in it an Ellence of Ham, or a Craw-fifti Cullis, and ferve it up hot. A Pye with fat Livers is done the fame Way. A Pye with Slices of Veal. TAKE a Nut of Veal, cut it in Slices, beat them flat, and lard them with fine Bacon ; ftrew them with a Dull of Flour, and blanch them in melted Bacon, or Hogs-lard; then take them out, and let them cool. Lay an Abbefs of a (hort Cruft in a Baking-pan, with Mince-meat or Godiveau over it; place your Slices in it with fome Muihrooms ; feafon it w r ith Pepper, Salt, a Crum of Garlic, and a Bunch of fweet Herbs; lay Slices of Bacon with Butter over it, cover it w'ith an Abbefs, rub it with Eggs, and let it bake about three Hours; then open it, take out the Bacon and Fat, dilh it up, put in it fome of your ufual Cullis or Ellence of Ham, with Lemon juice, let k be relilhing, and ferye it up hot for a Courfe. A Pye with Sheep’s-tongues. TAKE Shcep’s-tongues half done in a Braife, -or in a Seafoning, pick them, and flit them in two ; lay an Abbefs in a Baking-pan, and put over it fome Mince meat or Godiveau ; place over it a Laying of your Tongues, feafoned with Pepper, Salt, fweet Herbs, and fine Spice ; then a fecond Laying of your Tongues, feafoned the fame Way; lay over them Slices of Bacon with Butter, cover your Pye with an Abbefs, rub it with Eggs, and let it bake about two Hours. When done, take it out, open it, take out the Slices of Bacon, dilh it up, put in it minced Sauce, and ferve it up hot for a Courfe. Se e .the Manner of making this minced Sauce, in the Chapter of Sauces .and Gulliffii. A Pye with Neats-tongues. A PYE with Neats-tongues, or Calves-tongues, is done as that be¬ fore ; but the Neats-tongues are cut into Slices, and the Calves-tongues into long Pieces. A Pye with Chickens, or other Meat , in a Dijh. PUT in the Bottom of a Dilh a Laying of Mince-meat or Go¬ diveau, and make round it a Border with Puff-pafte ; then place your Meat in it, feafon it with Pepper, Salt, fweet Herbs, fine Spice, Muih¬ rooms, and Truffles; lay Slices of Bacon and Butter over it, cover it with an Abbefs of Puff-pafte cut out into divers Figures, rub it with Eggs, and put it in the Oven ; when baked, take it out, open it, take off the Slices of Bacon and the Fat, put in it fome Cullis, let it be re- lifliing, cover k again, and ferve it up hot for a Courfe. A Pye a l’Efeuille. THIS Pye is made with Chickens, or other Meat, as the Pvcs before-mentioned ; but you cover it with an Abbefs of Pafte, made M 4 th* i6$ The Modern Cook. the Spanijh Way. See the Way of making it in the Article of Patty- fattecs do not rub it v/ith Eggs, but with melted Hog’s-lard ; when baked, put in it, through a Funnel, what Sauce you pleafe, and ferve it up hot for a Courfe. *Puff-paJle with Beef-fewet. CHOP fome frelh Beef-fewet, melt it, but do not let it be brown ; ftram it off, put in frelh Water, and pound it ; make your Paile with it, as you do with Butter. This Puff paile ferves in hot Countries, when they cannot eafily get Butter; it is ufed with the fame Sort of Paflry-work, as that made with Butter. This Sort of Pallry mull be ferved up hot, that it may be found as good as that made with Butter. You may make a Paile for a fliort Crull with Beef-fewet, melt¬ ed and pounded as before ; it is ufed with Pyes ferved up either hot or cold, and is likewife good to moiflen the Infide of Pyes. Puff pajle with Oil. TALE fome Beef-fewet, melt it, llrain it off, put it in frelh Wa¬ ter a little While ; then take it out, fqueefe it, and pound it with a little Oil; when mixed, put more Oil into it, and pound it again ; do the fame, till your Beef-fewet be as foft as Butter. This done, put fome Flour on a Drelier, make a Hollow in the Middle, put a little Salt into it, with a couple of Eggs and a Glals of Oil, mix it with frelh Water, and let your Paile be as foft as your Beef-fewet and Oil pounded together ; keep it a little While, then roll it, put as much Beef and Oil as Paile over it, double your Paile, roll it, and double it again five Times. This Sort of Pafte is proper in Countries where Butter is fcarce. You may ufe it with all Sorts of Pallry, provided you ferve it up hot; you may take Hog’s-lard, inllead of Beef- fewet. Another Sort of Puff-pafle with Oil. PUT about three Pounds of Flour on a Dreffer, make a Hole in the Middle, put in it two Eggs with a Glafs of Oil, mix it with frelh Water, and let it Hand; then roll your Paile very thin, and put over it fome Oil, but very little at a Time; repeat this about fix Times, putting in it about two Pounds of Oil. This Paile ferves for all Sorts of Pyes. Pye with Oil , the Prove nfal Way. MAKE a Puff paile with Oil, as the lull, putting in it Anchovies cut fmall and pounded, when you mix the Flour; then lay in a Bak- jng-pan your Palte, the Thicknefs of a Crown-piece, and put round it a Slip the Breadth of a Thumb. Take Anchovies clean, bone tnem, cut them into two, and put them round your Abbefs at a Dif- t.mce Irom each other; do the fame, till your Abbefs be full ; cut P‘"h e into fquare Slices of the Breadth of a Thumb, and of the J hicknefs of a Shilling, and put thefe over each Anchovy ; then colour yr nr Pye with Egg?, and fend it to the Oven ; let it be of a good Cooir, but not -too dry. When baked, dilh it up, and ferve it, CitutT hot or cold, for a dainty Dilh. A Carp - ^ths Modern Cook. i69 A Carp-pye. TAKE fome Carps, fcale and wafh them ; take ofF the Flefh of one, put it on a Drefler, mince it with Crums of Bread boiled in Milk, and a Lump of Butter, and feafon it with Salt, Pepper, fweet Herbs, fine Spice, and Mufhrooms ; lay in a Baking-pan an Abbefs of the Pafte for a Ihort Cruft, and put in it your minced Carp ; gut your Carps, fplit them into two, cut each Half into three Parts, put them over your Stuffing, with Mufhrooms and a Bunch of fweet Herbs, feafon it with Pepper, Salt, and fweet Herbs, lay fome Butter over it, cover it with an "Abbefs, colour it with Eggs, and fend it to the Oven ; when baked, take it out, open it, take off the Fat, difh it up, put in it a Ragout of fofc Roes of Carps, or a Craw-fifh Cullis, and ferve it up hot for a Courfe. A Pike-pye. THIS Pye is made the fame Way. A Tencb-pye. SCALD, gut, and w'alh your Tenches, and cut them into Pieces; lay an Abbefs for a fhort Cruft in a Baking-pan, put fome Carp’s Stuffing in the Bottom, and put in your Tenches with Mulhrooms and Artichoke-bottoms; feafon it with Pepper, Salt, and fine Spice; lay fome Butter over it, cover it with Pafte, colour it v ith Eggs, and fend it to the Oven ; when baked, take it out, open it, take off the Fat, difh it up, put in it a white Ragout of foft Roes of Carps, or a Craw- fifh Cullis, or other Cullis, and ferve it up hot for a Courfe. An Eel-pye. SKIN, gut, and wafh your Eels, bone them on the Back and Breaft, cut them into Pieces, blanch them, and put them in frefh Water; lay fome Pafte for a fhort Cruft in a Baking-pan, put in it a Carp-ftuffing, place in it your Eels with Mufhrooms and dry Truf¬ fles, feafon it with Pepper, Salt, fweet Herbs, fine Spice, Parfley, and Chibbol cut fmall; lay fome Butter over it, cover it with an Abbefs, colour it with Eggs, and fend it to the Oven ; when baked, take it out, open it, take off the Fat, difh it up, put in it fome beaten Eggs, or Craw-fifh Cullis, and ferve it up hot for a Courfe. A Er out-pye. YOUR Trouts being cleaned, lard them with Eel, or with fine Bacon and Ham; lay’ in a Baking-pan an Abbefs for a fhort Cruft, and put over it fome Carp-ftuffing, and your Trouts with Mufhrooms; feafon it with Pepper, Salt, and a Bunch of fweet Herbs, with fome Butter over it, cover it with an Abbefs, colour it with Eggs, and fend it to the Oven ; when baked, take it our, open it, take oft' the Fat, difh it up, put in it a Craw-fifh Cullis with Craw-fifh Tails, or fome EfTcnce of Ham, and ferve it up hot for a Courfe. A Salmon-pye. CUT your Salmon in Pieces, lay in a Baking-pan an Abbefs of Pafte -for a fhort Cruft, and put in it a Stuffing made with Carps, with your Pieces of Salmon over it; feafon them with Pepper, Salt, fweet Herbs, fine Spice, Mufhrooms cut into Slices, and Truffles, if you have tyd The Modern Cook.' have any; lay Come Butter over thefe, cover your Pye with an Ah- bels, colour it with Eggs, and fend it to the Oven; when baked, open it, take off the Fat, diih it up, put in it a Craw-fifh Cullis, or other Cullis, or elfe an Effence of Ham, and Lemon-juice, and ferve it up hot for a Courfe. A Sturgeon-pye. WASH your Sturgeon, cut it into fquare Pieces of the Breadth of four Fingers, and lard them with Eel, or elfe with Bacon and Ham ; lay an Abbefs of Pafte for a fhort Cruft in a Baking-pan, and put in it a Stuffing made with the Fleih of your Sturgeon, or with Carps; place over it your Pieces of Sturgeon with Muihrooms and Truffles, if you have any; feafon it with Pepper, Salt, fweet Herbs, fine Spice, the Juice of two Lemons, Chibbols, Shalots, and a couple of Rocamboles cut fmall ; lay fome Butter over thefe, cover your Pye, fet it off with Ornaments, colour it with Eggs, and let it be in the Oven for two Hours ; when baked, open it, take off the Fat, difh it up, put in it a Craw-fifh Cullis, or minced Sauce, or an Effence of Ham, and ferve it up hot for a Courfe. A Pye with Barbels , or other Fifh. TAKE fome Barbels, Turbots, or Soles, gut and waffi them, and cut them into Slices; mince fome of their Flefh with Butter, Mufti- rooms, and Truffles, if you have any; feafon thefe with Pepper, Salt, fweet Herbs, -and fine Spice ; put in the Crums of a Loaf boiled in Milk, with a couple of Yolks of Eggs. Now lay in a Baking-pan an Abbefs of Puff-pafte, put in your Stuffing, and place your Slices over it, with Slices of Mufhrooms and Truffles, if you have any; feafon them with Pepper, Salt, fweet Herbs, fine Spice, and a couple of Rocamboles cut fmall; lay fome Butter over them, cover your Pye with another Abbefs, colour it with Eggs, and let it be in the Oven for an Hour; when baked, take it out, open it on the Top, take off the Fat, diih it up, put in a Craw-fiih Cullis or other Cullis, and ferve it up hot for a Courfe. A Smelt-pye. SCALE, gut, and waih your Smelts ; put an Abbefs in a Baking- pan, and lay over it fome Butter feafoned with Salt, Pepper, fweet Herbs, fine Spice, Muihrooms, farfley, and Chibbols cut fmall; then place in it your Fiih, feafon it with Pepper and Salt, and put the reft of your Butter over it; cover your Pye with anotlier Abbefs, fet it off with Ornaments, colour it with Eggs, and let it be baked moderately about an Hour; when baked, take it out, open it, take off the Fat, put in it a little Cullis of Craw-fifh, or other Cullis, or fome Effence of Ham, diih it up, and ferve it up hot for a Courfe. A Pearch-pye. SCALE, gut, and waih your Pearches ; cut off the Heads, the Ends .of the Tails, and the Fins ; lay in a Baking-pan an Abbefs made with Pafte for a ihort Cruft, and put over it fome Butter feafoned with Salt, Pepper., fweet Herbs, fine Spice, Muihrooms, Parfley, and Chib¬ bols cut fmall; then place your Pearches in it, feafon them with Pep.-, per. Salt, and Muihrooms cut into Slices, lay the reft of your Butter ' over' The Modern Cook. 171 »ver them, cover your Pye with another Abbcfs, fet it off with Or¬ naments, colour it with Eggs, and fend it to the Oven ; when baked, take it out, open it on the Top, take off the Fat, put a Ragout of Muihrooms, or a Craw-fifh Cullis, or a white Ragout of Oylters, and ferve it up hot for a Courfe. Pr es with Quavivers are made the fame Way. A Pye with minced Carps. SCALE, wafh, and Ikin your Carps; mince their Flelh on a Dref- fer, feafon them with Pepper, Salt, fwcet Herbs, fine Spice, Mulh- rooms, Parfiey, and C'hibbols cut fmall, add the Crum of a Loaf boiled in Milk, and mix thcfe all together ; put an Abbefs of Puff-pafte into a Baking-pan, put in it your minced Carps, with fome Butter over it, cover it with another Abbefs, adorn it, colour it with Eggs, and fena it to the Oven; when baked, take it out, open it on the Top, take off the Fat, put in it fome Cullis with Lemon-juice, and ferve it up hot for a Courfe. You may make Pyes of all Sorts of Fi(h, the fame Way. Afrejh Cod-pye. PUT an Abbefs of fine Fade in a Baking-pan, and put over it fome Butter, rolled in Flour, and feafoned with Parfley, Chibbols, Muih¬ rooms cut fmall. Pepper, Salt, fweet Herbs, fine Spice, andShalots; put fome Pieces of frefh Cod over it, and feafon them with Pepper, Salt, Parfley cut fmall, Parflev-roots cut into Slices, and a little Mace; put fome Butter over thefe, cover your Pye with another Abbefs, adorn it, colour it with Eggs, and fend it to the Oven. Now make S Sauce thus, viz. Put a Lump of Butter in a Stew-pan over the Fire, with a Dull of Flour, Salt, Pepper, Nutmeg, a couple of Anchovies cut fmall, and a Dalh of Vinegar; thicken your Sauce, and put in it fome blanched Oyilers. Your Pye being baked, take it out, open it, take off the Fat, let it be relilhing, fqueefe a Lemon juice into it, put your Sauce into it, and ferve it up hot for a Courfe. A Pye of fait Cod. TAKE fome fait Cod, unfalt it, and boil it; then put about a Pound of Batter into a Stew-pan, with a Dull of Flour, Parfley, Chib¬ bols, Shalots, Rocamboles cut imall, and Nutmeg; take your Cod out of the Water, bone it, and cut it into Slices ; put it into a Stew- pan with Cream, thicken your Sauce, put an Orange or a Lemon- juice into it, and let it be relilhing and cold ; put an Abbefs of Puft- pafte in a clean Stew-pan, put your Cod into it with a Lump of Butter over it, cover your Pye with another Abbefs, adorn it, colour it with Eggs, and fend it to the Oven. When baked, take it out, open it on the Top, put in it a white Sauce made with Butter, Parfley, and Chibbols cut fmall, llir it well to thicken it the better, cut the Cruft taken off in Pieces, placed on the Top, and ferve it up hot for a Couife. Pyes with dry Cod and Stock-filh are made, the fame Way. A Pye with foft Roes of Carps. BLANCH your foft Roes, put them in cold Water, and take them out to drain ; then lay an Abbefs of Puff-pafte in a Baking-pan, and put over it a Stuffing made with Corps, or other Filh, or elfe Mince¬ meat; iy2 *The Modern Coo' k, meat; place your foft Roes over it with Mufhrooms and Truffles, fea- fen them with Pepper, Salt, and a Bunch of fweet Herbs, lay over them fome Butter with Slices of Bacon, cover your Pye with another Abbefs, adorn it, colour it with Eggs, and fend it to the Oven ; when baked, take it out, open it, take off the Fat with the Slices of Bacon, put in it a Ragout of Craw-hih Tails and Mufhrooms, and ferve it up hot for a Courfe. An Oyjler-pye. BLANCH fome large Oyfters in their own Liquor, put them in cold Water, arid take them out to drain ; lay an Abbefs of fine Pafte in a Baking pan, put over it a Lump of Butter, rolled in Flour, and fea¬ foned with Pepper, Salt, fweet Herbs, fine Spice, Parfley, Chibbols, and Mufhrooms cut fmall; fqueefe your Oyfters, to take out their Li¬ quor ; put them in your Pye; lay over them more Butter rolled and feafoned, as before; add to it Mufhrooms cut in Slices, and Truffles, if you have any ; cover your Pye with another Abbefs, adorn it, co¬ lour it with Eggs, and fend it to the Oven ; when baked, take it out, open it, take off the Fat, put in it a minced Sauce, ana ferve it up hot for a Courfe. Another Oyjler-pye , the Dutch Way. TAKE fome large Oyfters; lay in your Baking-pan an Abbefs of fine Pafte, and put over it fome Butter with rafped Crufts of Bread and Parfley cut fmall ; make over it a Laying of Oyfters, put^ more Butter with Crufts and Parfley, as before, make a fecond Laying of Oyfters, and do, as before ; cover your Pye with another Abbefs, colour it with Eggs, and fend it to the Oven ; when baked, difti it up immediately, without taking off either the Upper-cruft or the Fat; add only to it Lemon-juice, and ferve it up hot for a Courfe. A Mufcle-pye. CLEAN the Mufcles, wafh them in feveral Waters, and put them in a Stew-pan over the Fire to open them ; take them out dry, and make your Pye with them, as the Oyfter-pye before-mentioned. An Egg-pye. LET your Eggs be hard boiled, and cut them in Slices; make a Sauce' like that mentioned in the Article of Salt Cod Pye ; put your Eggs into it, and let it be cold ; do the reft, as faid in the Article of Cod-Pye. CHAP. XVIII. Of Pyes either hot or cold, with Filh, Fowls, Batchers Meat, and Venifon-pafty. Hot Fish-pyes. A Carp-pye. S CALE and gut fome Carps, lard them with fome Bits of Eel well feafoned, and form the Pye w ith the ufual Pafte, made as dire&ed in the Chapter of hot FIrJhpye!, which is proper enough for all Sorts of - ” Fifh- The Modern Cook. 173 Fiffi-Pyes; the Bottom and Sides of the Pye being made, put the Stuffing of a Carp, made as follows, in the Bottom : Take the Fleffi of one or two Carps, Pikes, or Eels; but, if thefe three Sorts of Fifh are mixed together, your Stuffing will be the more delicate ; add fome Bread- crum boiled in- Milk, fome Mufiirooms, Traffics, if you have anv, Parfley, Chibbols, and Shalots ; the Whole .being well minced toge¬ ther, put in fome Butter, more or lefs, according to the Quantity of your Stuffing. When your Pye is made of Carp, about fix Ounces of Butter will be fufficient. Seafon your Stuffing with Salt, Pepper, fweet Herbs, and all Sorts of Spices, and pound it with Yolks of Eggs ; then put your Stuffing in the Bottom of your Pye, as before. You may make Ufe of this Stuffing for Patty-pattees, and for all Sorts of Pyes with Fifh: When the Bottom of your Pye is covered with this Stuffing, place your larded Carps in it, with Muffirooms, Truffles, and Morells, if you have any ; feafon the Whole with Salt, Pepper, fweet Herbs, and fine Spice. Then make a Laying of Butter, and cover it with fome of the aforefaid Pafte; finifh the Pye, in fetting it off with Orna¬ ments, as Rofes, Tulips, Flower-de-Lis’s, Cfr. This being done, rub it with beaten Yolks of Eggs, and keep it in the Oven for two Hours ; when baked, open it, take off the Fat, and put in it dither fome Cul- lis, or a minced Sauce, with the Juice of a Lemon, and ferve it up hot. See the Way of making this Cullis in the Chapter of Cullij/is, and that of making the minced Sauce, in the Chapter of Sauces. A Pike-pye. YOUR Pikes being ordered, as the Carps, cut them into Bits; but, if they are fmall, leave them whole, and lard them with Eels ; proceed in every Thing, as directed in the Article- or Carps, and ufe the fame 1 Cullis or Sauce. You may likewife put in your Pye a Ra¬ gout made with foft Roes of Carps, Artichoke-bottoms, and Mufh- 100ms, or a good Ragout of Oyfters; or you may ufe bo:h-thefe P.a- gouts for the Carp-pye. You may likewife make this Pye with a white Sauce. A hot Eel-pye. Y O U R Eels being (kinned, cleaned, and cut into Bits, make your Pye, as before; cover the Bottom of it with a Sort of Fifii-ft^Lnng, *callcd Godvveau: Sec the Chapter of Stuffings ; and do the reff as’ the Carp-pye ; when it is baked, put a fmall Ragout of Muffirooms into it with foftRoes, and the Juice of a l emon, and ferve it up hot. You may make the Ragout either with a white or a brown Sauce. A hot Tench-pye. YOUR Tenches being whitened in warm Water, and cleaned, cut them into Bits, which place in your Pye, covered in the Bottom with fome Stuffing, as before ,- then put in fome Mufiirooms, Truffles, Parfley, Chibbols, and Shalot% with a good Lump of.Butter ; when your Pye is finiffled, put it in the Oven for an Hour and a Half; when baked, take off the Fat, and put in a good Fifh Cullis, or a Ragoct of foft Roes and Muffirooms, with a white or brown Sauce, and the Juice of a Lemon, and ferve it up hot. A hot *74 The Modern Cook. A hot Lamprey-pye. YOUR Lampries being ordered,as the Tenches, put in the Bottoms of the Pyes fome Bits of good Butter, and then your Lampries; fea- foning them, and proceeding, as directed for the Tench-pye; yourPytf being made, put a fweet, four - , or Pepper-fauce into it, and flicking it with Lemon, ferve it up. A hot Eel-pout Pye. ORDER your Eel-pouts, as the Tenches, and referve their Li¬ vers to make a Ragout with them, together with fome fort Roes, to be put into your Pye; in the Bottom of which, put fome good Butter clipp’d in fine Flour, with Mufhrooms, Truffles, Parfley, Chibbols, and Shalots ; having feafoned it, place your Eel-pouts in it, cover them Top and Bottom alike, and put fome Butter over them; do the reft, as directed for the Tearch-pye ; when baked, put in it the Ra¬ gout of Livers, foft Rocs, and Craw fifh Tails, if you have any, and the J uice of a Lemon, and ferve it up hot. A hot Trout-pye. YOUR Trouts being gutted and larded with Eels and Anchovies, cut off their Heads and the Ends of their Tails; fluff them with Stuf¬ fing made of fome of the Flcfh, Mufhrooms, Truffles, Parfley, and Chibbols, the Whole feafoned and minced together : Your Pye being prepared, put your Trouts in, with fome frefh Butter both over and under them ; bake it, more or lefs, according to the Bignefs of your Trouts ; when done, take off the Fat, put in a Ragout of Craw-ftfh, with the Juice of a Lemon, and ferve it up hot. A hot Roach-pye. TAKE fome Roaches, more or lefs, according to the Bignefs of your Pye, gut them, referving their Livers, and cut off their Heads ; Then make your Pye, and put fome good Butter in the Bottom, of a Hafti made with two Roaches, fome Truffles, Mufhrooms, Parfley, and Chibbols well feafoned, and minced together ; place your Roaches in it, put fome Stuffing between them, and feafon them; cover the Whole with frefh Butter, clofe your Pye with Pafte, and let it bake about an Hour and a Half; then pound the Livers of your Roaches with an Anchovy, mix them with Cullis of Craw-fifh, or other Cullis, and ftrain the Whole through a Sieve ; let it be high reliihed, and keep it warm on hot Cinders; when the Pye is ready, take off the Fat, put in your Cullis, with the Juice of a Lemon, and ferve it up hot for a Courfe. A Pye with the Jowl of a Salmon. TAKE a Jowl of Salmon, cleanfe and lard it with Eel and An¬ chovies ; make your Pye oval, and with a Pafte not fo fine as that before; put a Laying of frefh Butter in the Bottom, feafon and place the Jowl over ir, feafon and cover it with the fame Sort of Butter, and then with Pafte ; let it bake for five Hours ; but, when half done, take it out, put in it fome Cullis of Fifh and Anchovies through a Fun¬ nel ; then put it in the Oven again, and, when done, ferve it up ci¬ ther hot or cold ; If you ferve it up hot, put a Ragout of Craw fifh in it with the Juice of a Lemon. A hoi The Modern Cook. 175 A hot Pye with a Jowl of Salmon for Flejh-Days. TAKE a Jowl of Salmon, and cut it clofe to the Fins ; clean and lard it with middling Bacon and Ham, feafoned feparately ; make your Pye, as laid in the preceding Article, and with the lame Pa He; put in the Bottom a Laying of Bacon pounded, fctaped, and feafoned ; put the Jowl of Salmon upon it, feafoning the Top and Bottom alike ; co¬ ver it with pounded Bacon, frelh Butter, and Slices of Bacon, and then with Palle ; let it bake as long as the Pye, and, when half done, put in it about a Pint of thin Elfence of Ham and Veal; then put it again in the Oven, and ferve it up either cold or hot: If you ferve it hot, put in it a Ragout of fat Livers, Mulhrooms and Tiuffles, or a Ra¬ gout of Craw-filh. A hot Sturgeon-pye. T A KEfome Sturgeon, more or lefs, according to the Bignefs of the Pye you defign to make; cut it into Bits the Thicknefs of three Fingers, and lard it with Eel and Anchovies ; make your Pye w-ith fome pretty fine Palle, cover the Bottom with frelh Butter feafoned, put in your Sturgeon feafoned Top and Bottom alike, and cover it with frelh Butter ; add, if you will, fome Mulhrooms, or Truffles, cut in Bits; cover it with Palle, and let it bake about three Hours; w'heri done, take off the Fat, and put in a Cullis of Craw-filh, or other Cullis that is relilhing. The Tunny-pye is to be made after the fame Manner. A hot T’-irbot-pye. MAKE your Pye with fine Palle, and the Sides pretty low; put fome frelh Butter in the Bottom feafoned with Salt, Pepper, and fine Spice; then put in your Turbot larded with Anchovies; if you think fit, feafon it, and cover it with frelh Butter; your Pye being made, put it in the Oven for a little While ; when done, take off the Fat, and put in a Ragout of Craw-filh, Mulhrooms, and Truffles, with the Juice of a Lemon, and ferve it up hot. A hot Eel-pout Pye, THIS Pye is to be made very near as the lalF; but In this you cleanfe your Pouts oft" the Mud, and put a Bunch made with Parlley, Chibbols, and all Sorts of fweet Herbs in the Pye ; when done, put in a Ragout of foft Roes, with the Juice of a Lemon, or fome Ver¬ juice, which is very proper for Filh. A hot Sole-pye. YOUR Soles being fealed, let them be half fried, and cut them into long Slices ; make your Pye with the find! Palle, and put in the Bottom a fmall Halh, made of the Flelh of Eels, or Carps, as mention¬ ed in the firll Article of this Chapter ; place over the I Ialh your Slices ol Soles feafoned and covered with frefh Butter ; when linifhed, put it in the Oven, but it mull not continue long in it ; when done, take off the Fat, and put in a fmall Ragout made with Mulhrooms, Truffles, and foft Roes, if you have any, fqueefing into it the Juice of a Lemon. You may, before you clofe your Pye, put four Grapes, into it, if the Scafon permits. A hot 176 The Modern Cook.' A hot Sea-duck Pye. TRUSS your Sea-ducks, as you do other Ducks for Pyes, menti¬ oned before ; lard them with Eels, and cut them in four, or leave them whole ; make your Pye with your ordinary Pafte ; put in the Bottom fome Fifh Huffing, with which likewife fill your Sea-ducks, when they are not cut in Pieces ; then place tire Sea-duc^s in it, with Mufflrooms, Truffles, Parfley, Chibbols, Shalots, a Clove of Gai nc, Sait, fw eet Herbs, and good Butter ; when your Pye is clofed, keep it in the Oven for fix Hours ; when enough, take oft the Fat, and put in a high-re- lilhed Ragout, made of Mufhrooms, Truffles, Artichoke-bottoms, and l'oft Roes. This Pye is to be ferved up hot; but, if you ferve it up cold, you mull take it out of the Oven, and, when half done, pour in it, through a Funnel, a good Sauce made of lhied Anchovies, and then put it" in the Oven again. You may alfo, at firll, put in fome Truffles, either whole or cut fmall. _ . Th e Sea-duck Pye with Meat or Gravy, eitner hot or coid, is to bs made, as the Duck-pye. Fish Pyes to be ferved up Cold. A Salmon-pye. TAKE a Quantity of Salmon, according to the Bignefs of your Pvc, and make it, as direfted in the Article of hot Salmon-Pyes-, make your Pye with good Pafte, put in the Bottom fome Stuffing, and your Salmon over it; fometimes you may lard your Salmon with Eels and Anchovies, and make Ufe of Butter and Slices of Lemon; at another Time, you may lard it with long Bits of Flam cut very diin, covet¬ ing it with Slices of Bacon, and garniffiing your Pye with pounded Ba-‘ con ; bake your Pye, after the ufual V/ay, and, when done, feiveit up cold for a dainty Dilh. A cold Sturgeon-pye. THIS Pye is to be made, like the laft ; lard your Fiffi with Bacorr and Ham, and add Slices of Veal, Bacon, Ham, and pounded Bacon ; fcafon it, as the laft Pye, and put fome Truffles in it, if you have any. At another Time, your Sturgeon may be larded with Eel; and, in- ftead of Bacon, make Ufe of Butter. ' This Pye is ferved up cold for a dainty Dilh. A cold Pye with Salmon-trout . GUT your Trouts, cut off the Heads and Tails, and lard them, with thin Bits of Bacon and Ham ; at another Time, with Eels and Anchovies, feafoned as ufual. If you make your Pye deep, put fome Truffles cut fmall into it ; and, it made with a low Border, cover the Bottom of it with a little Stuffing : After which, place in it your Sal¬ mon-trouts, uflng Bacon cut in Slices, and pounded Bacon with Meat, or Butter and Slices of Lemon with Fiffi ; let this Pye be in the Oven, as long as the hot Trout-pye, and ferve it up cold for a dainty Dilh. A cold Carp-pye. THESE Carps are to be ordered as thofe for the hot Carp-pye ; make your Pafte a little thicker, if you make your Tye with a high Border ; put the fame Ingredients in it that are mentioned in the fore¬ going Article, and ferve it up, after the fame Manner. The ModernCook. ijj A cold Eel pye. YOUR Eds being fkinned and ordered, make your Pye deep, or with a low Border, as you think fit, and proceed with the red:, as in the two foregoing Articles. A cold Pike-pye. YOUR Pike being fealded and cleaned, make your Pye, as thofe of '['routs. Carps, and Eels ; ferve it up likewife cold for a daintv Difli. 1 si cold Pye made with feveral Sorts of Fifh , with a Fillet round it. MAKE relifhing Stuffing with Carps, Pikes, and Eels, and make your Pye with fine Paite, and a low Border ; put in the Bottom of it a Laying of the Stuffing, moiftened with the Blood of your Fifh, over which place fome long Slices of Eels and Anchovies, which cover with a fecond Laying of Stuffing ; proceed in the fame Order, till your Pye is filled up ; after which, put fome Butter all over, and cover it; when baked, ferve it up cold, A Venifon-pafly. BONE your Venifon, lard it with thick Bacon, and pickle it pret¬ ty well, at lead a whole Day; after which, let it be drained in u Napkin ; then make your Pye with fome thick Pade in what Shape you pleafe, and cover the Bottom either with a Stuffing, if you have any, or with Bacon and Beef-fewet pounded together; feafon it, and place your Meat likewife feafoned as it fhould be ; add fome Bay-leaves, fweet Bafil, and fine Spice, and over them fome Butter, or Bacon with Beef-fewet pounded together; cover the Whole with Slices of Bacon, cover your Pye, and let it bake about five Flours; when done, ferve it up cold for a dainty Difh. A cold Hare or Rabbit-pye, boned or unboned. BONE your Hares, or Rabbits, without cutting them in Pieces; but, if you do no: bone them, flatten them, and break all the Bones; lard them with long and thin Bits of Bacon, and let them continue in Pic¬ kle for two Hours; then drain them, pound their Livers with fome Bacon, and put them in the Bottom of your Pye, which make of what Shape you pleafe; over the pounded Bacon and Livers, put your Meat, feafoned on both Sides, and put over it fome Bay-leaves, fweet Bafil, and Slices of Bacon, as in the precedent Article ; your Pye being co¬ vered with its Lid, let it bake for two or three Hours, more or lefs, according as your Meat is either old or young ; when done, and cold, ferve it up for a dainty Difh. A cold Pye made with Hares , Rabbits , and a Fillet of Beef y with a Fillet round it. YOUR Hares and Rabbits being fkinned and drawn, mince their Flcfh together with fome of a Fillet of Beef, fome Bacon, the Fat of \ eal, and Beef-fewet ; feafon the Whole with Salt, Pepper, fine Spices, fweet Herbs cut final!, a Clove of Garlic, and fome Parfley, Chibbols, Shalots, Truffles and Mufhrooms fhred; the Whole being minced and mi.\ed together, put fome Cullis to thicken it; then cut fome Bacon N anPafte with ffelh Water, taking Care not to make it too thin, and roll it for an Abbefs; then take oft* your Leg of Mutton from the Fire, but not from the Spit, and put it on your Abbefs; take off the Packthread, wrap up the faid Leg in your Abbefs, and let the Back, your Leg is fewed up in, come forth, that you may the eafier take it off; your Pafte being wrought very clofe, wrap it up in five or fix Sheets of Paper rubbed with Hog’s- lard, and put the Spit on to roaft your Leg, till done ; then take it off, take off the Paper, and difh it up; take off the Packthread round your Leg of Mutton as dexteroufly as poffible, without breaking the Cruft of the Pye, and pour fome Effepce of Ham into your Pye through the Hole occafioned by the Spit; ferve it up hot either for a Courfe, or for a Remove. You may make roafted Pyes, after the fame Man¬ ner, with any Sort of Fowls; you muft not bone them, but lard them with Bacon and Ham ; when half roafted, put round them fome Mince¬ meat, before you put them into Pafte, and ferve them up, as the aforefaid Pye. The Manner of making Pafte for all Sorts of Venifon-faf- ties , and for Pyes made with the Whites of Fowls , or But chers- Meat. TAKE two Pounds and a Half of fine ‘Flour, three Quarters of a Pound of good Butter, about Half a Spoonful of grated Salt, and a couple of Eggs; moiften it fo as to make it a little firm, take Care to rnoiften it now and then, and not to handle it too dry. If your Pafte is firm, you raife it the more eafily ; and your Pafte does not require fo much Handling in Summer as in Winter. A hot Pye with young Partridges. DRAW your young Partridges, and trufs them as for Boiling ; then pound their Livers with Bacon, Parfley, Chibbol, and Shalots; feafon it with Salt, Pepper, fweet Spice, and Truffles, or Mullirooms, cut fmall; this done, form your Pye, put in the Bottom your Stuffing, and place over your Partridges; put in your Pye fome Mulhrooms, Truf¬ fles, Parfley, Chibbol, or Shalots, and feafon it with Salt, Pepper, and fweet Spice ; put over 'thefe Things fome Butter, or pounded Bacon, N 3 13 'j §2 7he Modern Cook. to moiften your Pye with ; put over diem Slices of Bacon, and then clofe your Pye, which you mull keep in the Oven, during two Hours; but, ffiould your Partridges be old, they would require four Hours Baking ; your Pye being taken out, take off the Fat prefently, left it fjpoil the reft. You may put in your Pye Cullis of Partridges, or Ef- fence of Ham, with a Lemon-juice; ferve it up hot. A hot Pye with Woodcocks. YOUR Woodcocks are to be ordered, like the Partridges before, with the fame Stuffing and Seafoning ; but mince all the Intrails of your Woodcocks, and your Pye is formed and baked, as that of the partridges before; when ready, put in it fome Cullis of Woodcocks, or good Eftence. The Pye with young Woodcocks is made the fame Way. A hot Pye with Plovers. THIS Pye is made, as that of Partridges, and baked about an Hour and a Half ; when ready, put in it fome Eftence, or a minced Sauce, and'ferve it up hot. A hot Pye with young Rabbits. YOUR Rabbits being Ikinned, draw them, and cut them in feven or eight Pieces; make, with their Livers and fome pounded Bacon, a Stuffing feafoned with Parfley, Chibbol, and fine Spice ; your Pye being formed, do the reft, as faid about the Partridges, and let it be baked, during two Hours ; but, if the Rabbits are old, bake it, dur¬ ing four Hours ; when done, put in it either Cullis of Rabbits, or a minced Sauce, or an Eftence, and ferve it up hot. A hot Pye with Pheafants. YOUR Pheafants are ordered, and this Pye made with the fame Ingredients, as is faid about the Partridges; but, inftead of a Stuffing put pounded Bacon in the Bottom of your Pye, which is to be baked* more or lefs, according to your Pheafants being either youno- or old ,* it is ferved up hot with Eftence of Ham, or an Italian Sauce. & A Pye with Fillets of Leverets, or Hares, with Blood. TAKE the Fillets of Leverets, or Hares, and make a Stuffing with their Livers, their Blood, and fome pounded Bacon, with the ufual Seafoning ; your Pye and the reft is made, as with the other Pyes, putting in it, when baked, a minced Sauce, or an Eftence j take the Blood of Fowls, put it in a Stew-pan, over the Fire, but do not let it boil, and fqueefe in it a Lemon-juice; let this Cullis be relifhing put it in your Pye, and ferve it up hot. All Sorts of Pyes, made with Blood, are ordered, in the fame Manner. A Duck -pye with Savoys, Callage, &c. . YOUR Ducks being fingpd and picked, draw them, and trufs tnenq as for Boiling ; put in the Bottom of your Pye their Liver pounded with Bacon, over which place your Ducks cut in four, with blanched Savoys or Cabbage, middling Bacon, and Saufages; feafon your Pye with Parfley, Chibbol, Salt, and Spice, and moiften it with Butter, or pounded Bacon ; when elofed, keep it in the Oven three Of The Modern Cook.' 183 iy: four Hours; being baked, take off the Fat, put in it fame good Effence, with a Lemon-juice, and ferve it up hot. This Pye being made without Savoys or Cabbage, you need not cut your Ducks in four. A Pye , the Italian Way. MAKE your Pye five or fix Inches deep, with a Pafte for a (ho rt Cruft; make in the Infide four Partitions as high as the Border, and thick enough to hinder the different Sauces from intermixing ; put fome Quails in one of thefe Partitions, fome Snipes in the fecond, Lome young Pigeons in the third, and fome Ortolans in the fourth ; make for each Sort of Meat a Stuffing agreeable to its Tafte. As for the Quails, Pigeons, and Ortolans, make a fine Ragout with Sweet¬ breads, Cocks-combs, Mulhrooms, frefli Truffles, if you have any, and Force-meat Balls, the Stuffing prepared for them ; and with fome of them the following Italian Cullis, ., take a Stew-pan with fome good Gravy, and let them take one Bed , the Chickens being done, put them in their Dilh, and your Ragout over it; but take Care it be of a good Tafte, and look well and light, that it may pleafe thofe you drefs ic for ; ferve it hot foi a firft Couife. Chickens Maingots roafied. TAKE Chickens, and drefs them, as before, there being nothing that diftinguilhes them but the Ragout; get fome Maingots, the tern de-eft you can find, and let them blanch with the Bone, that is, to take 1 O but '194 Tfc* Modern C o o k.' jbu* one Boil; then put them in cold Water, cut them in Slice?, cfflr not throw away the Inficie, and put them to drain upon a Sieve; af¬ terwards put them in a Sauce-pan, with an Effence of Ham, and let them boil one Boil; when your Chickens are roafted, put them in their Dilh, put your Maingots upon them, and ferve it hot for a firft Courfe. Chickens with■ Anchovies roafted. TAKE Chickens, drefs them, as before,, and put them on a Spit \ take fome Anchovies and wafh them, hafh two of them and cut the others in< Slices; put thofe that are halhed in a Stew pan, with fome good Cullis and Gravy, and the Juice of a Lemon ; when your Chickens are roafted, take them and drefs them in their Dilh r place your An¬ chovies in Slices upon them, and ferve it hot for a firft Courfe. Chickens with Shalots roafted. TAKE Chickens and drefs them, as before, excepting that yon put a little Shalot in the Stuffing ; when your Chickens are done, take them off, and put a Shalot-Sauce to them, which you may make thus; Take fome Shalots, hafh them well, and put them in a Stew-pan with Gravy and Cullis, the Juice of a Lemon, and Pepper ; drefs your Chickens in their Dilh, with the Cullis hot upon them, for a firft Courfe. Chickens' with young Onions. TAKE Chickens, and drefs them, as' before ; but, inft'ead of Sha¬ fts, take young Onions that are white, the Length of Half a Finger ; fry them, put a Spoonful of Gravy, and one of Cullis to them, and let them boil; having boiled, you muft put the Juice of a Lemon to them,, when ferving ; drefs your Chickens in their Dilh, with your Cullis of young Onions upon them, and ferve it hot for a firft Courfe. Chickens in Bujkins. TAKE three fine Chickens, finge them flightly, and take their Legs off, fo that their Skin remain as whole as poffible ; take off the Wings, and leave the Pinions; you muft not leave the Skin on their Wings, that they may the better be larded ; then take the Flelh of the Stomachs, cut them in Dice, and take the Bones and the Flelh off the Legs, without fpoiling the Skin ; leave one End of the Leg like the End of a Cutlet, and cut the Flelh of the Legs alfo in Dice, with Mullv- rooms, Slices of Partridges, and fome Ham cut in fmall Dice ; add to it Sweet-breads, Truffles, Parfley, young Onions, rafped Bacon, Salt, Pepper, fweet Herbs, and fine Spices, and put it all on the Fire for a Minute; fee that the Whole be of a good Tnfte, put the Juice of a Lemon to it, fpread the Skins of the Legs, put fome of this Salpicon in each Leg, and few them up ; afterwards let them do in a little Braife, after this Manner: Take a Stew-pan, garnifh it with Slices of Bacon and Veal, put the Legs in Order over it, feafon it, cover them, and let them do, being w'etted with good Brorh-; lei them not be done too much ; being done, take them ou", and let them drain ; drefs them in their Dilh, put an Ellence of Ham over them, and ferve it up hot for a firft Courfe. Another The Modern Gook. Another Time, inftead of Salpicen, ufe a Stuffing, and lard then^ with fmall Bacon. A Courfe of Wings of Chickens. WHEN your Wings are larded, put them in a Stew-pan with Slices of Veal and Ham, a couple of Onions, three or four Cloves, and good Broth; when enough, take them out, keep them hot, (train the Broth that they have boiled in, and take off the Eat ; put it on the Fire again, till it turns to a Caramel, and take Care it does not come black ; then fet your Wings and Bacon on the Caramel, and put them on hot Cinders, that they may glaze (lowly ; when ready to ferve, if they be not glazed enough, put them a little on the Fire ; but do not leave them, if you will have them rightly done; ferve them up with an ElTence, or put a little Cullis and Gravy in the Fan in which they have dewed, and a little Broth with the Juice of a Lemon; take off all the Fat, drain it through a Silk-fieve, and put it in the Didl you ferve it in, with the Wings upon it; let it be of a good Tade, and ferve it hot for a fird Courfe. You may ferve them alfo with a Ragout of Endive, Celery, Spa- nijh Cardoons or Thidle, Lettuce, or Roman Lettuce, fops o( Purf- lane. Stalks or Tops of Afparagus, as the working Officer pleafes. Chickens , the Tartarian Way. PICK your Chickens w'ell, finge them, cut them in two, and beat them with a Cleaver ; put them in a Stew-pan with Slices of Bacon, Pepper, Salt, fweet Herbs, fine Spice?, Parfley, and young Onions, and let them dew (lowly, till they are almod done ; then bread them, and broil them on a Gridiron ; let them be of a fine Colour; ferve them with a Remoulade, or with Gravy and the Juice of a Lemon upon it, and ferve it hot for a fird Courfe. Chickens accompanied with a Ragout. PICK Chickens well, draw them, and take off the Bread bones of the Stomach ; have a little Ragout ready, of little Pigeons, wirh Cocks-combs, Mufhreoms, and Truffles ; put them in the Body of your Chickens, and clofe them at both Ends, with a little Sniffing; then fpit them, and cover it with Slices of Bacon and Sheets of Paper; prepare a Ragout of Sweet breads, Mu(hrooms, Cocks-combs, and. Craw-fifh Tails; put it all in a Sauce-pan, with a Ladle of good Ef- fenceand Gravy, fet it a dewing, and havefome Craw-fifh and Hall a Dozen Sweet-breads, larded and glazed as the Wings of the Chickens; when your Chickens are done, take them off the Spit, uncover them, and drefsthemin their Difn ; having taken the Fat off your Ragout, and it being of a good Tade, put the Juice of a Lemon to it; put your Chickens upon it, and the Sweet-breads about it, 'ind the Craw- filh alfo. N. B. That, when your Craw-fifh are done, you mud clean their Tails, and put a little Salpicon in their Bodies^ which is made with Mufhrooms and Truffles, wetted with a little Cuilis; that being done and feafoned, put them round your Chickens, between every Sweet bread, and ferve it hot for a fird Courfe. Chickens , the Jamaica Way. T \KE Chickens, drefsthem, put a fmall Ragout in their Eodies, O z aw* The Modern Cook; and cover them with Slices of Bacon and Sheets of Paper; put them to the Spit, and, when they are done, ferve them up with a hafh’d Sauce, or a Ragout upon them, or what you think proper. Chickens with Trujjies rcajted. TAKE Chickens, clean them well, and draw them; rafpfome Ba¬ con on a Platey peel two green Truffles, wa(h them well, and hafh them ; put them upon the rafped Bacon, with Parfley and young Oni¬ ons chopped, and a little fweet Bafil, with your Chickens Livers well halhed and feafoncd with Pepper, Salt, and a Bit of Butter; mix all this together, put it in the Body of your Chickens, and put it in a Stew- pan with Pepper, Salt, fome good Butter, and young Onions; being round and very white, cover them with Slices of Bacon and Sheets of Paper, and let them do with a flow Eire ; cut your green Truffles in Slices, and put them in a Stew-pan with fome Veal-Gravy ; feafon it with Salt and Pepper moderately, thicken the Ragout of Cullis, and, when the Chickens are done, take them from the Spit, uncove/them* and drefs them in their Difh handfomely ; fee that the Ragout be of a good Tafte and Iharp, put it over the Chickens, and ferve it ud hot for a fir ft Courfe. Chickens with Mufhrooms and fweet Herbs roajied. TAKE Chickens, and drefs them, as before, with Truffles; rafp fome Bacon, and put a few Mufhrooms, Parfley, young Onions, and a little fweet Bafil, with the Livers of your Chickens, feafoned with Pep¬ per and Salt ; hafh all, mix it together, and put it in the Bodies of your Chickens; then put them in a Saucepan, with a Piece of Butter, Parfley, young Onions, Salt, and fweet Bafil; being done, pack- tin cad them, put them to the Spit, wrapped with Slices of Bacon, and let them roaftflowly ; make a Ragout of Mufhrooms, after this Man¬ ner : If they are dried Mufhrooms, fteep them in lukewarm Water, foi an Hour or two, take them out, put them in a Stew-pan with fome Gravy, and let them ftew on a flow Fire ; having ftewed a Quarter of an Hour, thicken them with fome Cullis ; when your Chickens are done, take them from the Spit, uncover them, and drefs them handfomely in their Difh ; fee that your Ragout of Mufhrooms be of a good Tafte and flrarp, put it upon your Chickens, and ferve it hot for a firft Courfe. Chickens with fweet Herbs roajied. T AKEfome Chickens, drefs them neatly, rafp fome Bacon and a little Ham, hafh them well with Parfley, young Onions, and the Li¬ vers of Chickens hafhed, feafoned with Pepper and Salt ; mix it all together, and put it in the Bodies of your Chickens. You muft obferve to. fafLn them always at both Ends. Let them do in a Stew-pan, with a Bit of Butter, whole Parfley, and young Onions whole ; fpit them, cover them with Slices of Bacon and Sheets of Paper, and put them to roaft flowly; when done, take them off, uncover them, drefs them neatly in their Difh, throw an Effence of Ham on them, and ferve them hot for a firft Courfe. Chickens with Force-meat and Cucumbers roajied. TAKE Chickens, drefs them neatly, take off the Breafts and bone * them. The Modern Cook. them, put the Flefh upon the Table, with fome Ham and blanched Ba¬ con, and a Calf’s JJdder blanched, fome Mufhrooms, a litde Parfley, young Onions, a few fweet Herbs, fine Spices, three or four Yolks of Eggs, and fome Crums of Bread, foaked in Cream, or Milk, and boil the Bread ; then leave it to cool; being cool, put it with the Force me t, ha!h all well together, and fluff your Chickens with it ; clofe them at both Ends, keep a little of the Force-meat, let them flew, as before, run a Skewer through their Legs, fpit them, covered with Slices of Bacon and Sheets of Paper, and let them do flowly. Take four middling Cucumbers, pare them, and empty their Infides ; being well emptied, blanch them in fome Broth, put them into cold Water, fluff them with the Force-meat, and flour them at each End. Take a Stew-pan, put fome Slices of Bacon in it, and lay your Cucumbers o- ver ; feafon them, wet them with a Ladle of Broth, of the latter Part of the Ketde, and let it boil; take Haifa Spoonful of your Cul- lis, put it in a Stew-pan, and let your Cullis be of a good Tafte; when your Chickens are done, take them out, drefs them in their Difh, put your Cucumbers to drain, put them round your Chickens, put your Culiis over them, with the Juice of a Lemon, and ferve it hot. N. B. You may drefs Capons, the fame Way. Chickens, the Italian IVay, roajlcd. TAKE Chickens and drefs them, as the latter ; take Parfley, young Onions, Mufhrooms, and Truffles, with the Livers of your Chickens, rafped Bacon, a Bit of good Butter, fweet Herbs, and fine Spices ; hafh all together, and put them in the Bodies of your Chick¬ ens ; clofe up the two Ends, as it is marked in feveral Places, put them in a Stew-pan, as before, and put them to the Spit, with Slices of Bacon and Sheets of Paper. Take fome Parfley, young Onions, Terragon, and Mint, and blanch them ; fqueefe the Water well out of them, hafh them well, and put in a Stew-pan as much of it as you think proper, four Yolks of Eggs, a Glafs of Champaign, Half a Glafs of Oil, a Couple of Anchovies haflieJ, Half a Lemon cut in Dice, a Pinch of Pepper, Salt, and two Rocamboles hafhed fmall, or pounded ; put the Whole on die Fire, and thicken it with a little Cul¬ lis, but take Care it be well tafted ; then take your Chickens, uncover them, drefs them in their Difh, with your Sauce over it, and ferve it hot for a firft Courfe. Another Courfe of Chickens, the Italian Way, roafied. TAKE Chickens, drefs them, as before, blanch them, as the 0- ther, in a Stew-pan, but without Butter, and put Oil and Lemon-juice ; when blanched, put them to the Spit, w’ith Slices of Bacon and Sheets of Paper. Take a Ladle of good Veal-Gravy, a Ladle ofEflence of Ham, two Ladles of good Broth, two Glades of Champaign or good Rhenijh Wine, with half a Glafs of good fine Oil, a Lemon cut in Slices, and two Onions, Bafil, Thyme, two Bay-leaves, a Pinch of Coriander pounded, fome Cloves, and five or fix Cloves of Garlic ; put it all on the Fire, and let it boil away till it comes as thick as you_ would have it; take the Fat off as much as poflible, leave none of O 3 tJiff lerve them whole or on Napkins, ballooned or cut in Slices, or to lerve for garnilhing fome great Dilh. They ferve them hot, if it for a firft Courfe, vrith an Effence of Ham over it, or cut in Slices With an Eflence. Furkey Galantines are done, the fame Way. Chickens with Pejjepierre. TAKE Chickens, clean them and draw them well, halh their Li¬ vers with fome rafped Bacon, a Bit of Better, Mulhrooms, Parlley, young Onions, Salt, Pepper, iweet Herbs, and fine Spices, halh it all well together, put it in the Bodies of your Chickens, and do them, as aforefaid; then fpit them, and cover them with Slices of Bacon and Sheets of Paper. Take fome Paffepierre, clean it, throw away the nard Part, blanch it in boiling Water, and put them in cold Water; put them in a Stew-pan with Half a Ladle of Gravy, and Half a one The ModernCook. 199 of Cullis, and let it all take one Boilwhen your Chickens are done, ‘uncover them, put them in their Difh, and your PalTepierre under, ■and ferve it hot for a firft Courfe. Chickens with Chrijlmarine. TAKE Chickens, and drefs them, as before ; but take fome Chriftmarine, and blanch it j being blanched, and well cleaned, put them in a Stew-pan, with Half a Ladle of Gravy, and Half a one of Lhence, put it all on ihe Fire, and let it take one Boil ; fee that it be of a good Tafte; when your Chickens are done, drefs them in their Difh, and the Chriftmarine over, and ferve it hot for a firft Courfe. Chickens with fweet Herbs and Onions roajled. TAKE Chickens, clean,and drefs them ; take their Livers, with fome Parfley, young Onions, fweet Herbs, fine Spices, Salt, Pepper, rafped Paeon, and a Bit of Butter ; all being well hafhed together, put it in the Bodies of your Chickens, and clofe up.the two Ends, that the Seafoningdo not go out; put them in a Stew-panas before, fpit them, cover them with Slices cf Bacon and Sheets of Paper, and let them do flowly. Take two or three Dozen of little Onions, clean and blanch them, put them in cold Water, and put them in a Stew-pan, with fome good Broth ; when done, thicken them with fome good Eftence of Ham, let them do foftly, take the Fat well off, and put in the Juice of a Lemon:; when your Chickens are done, take them oft, drefs them handfomely in their Dilh, put your Onions over it, fee that it be of a good Tafte, and ferve it hot for a firft Courfe. Chickens roajled with Garlic. TAKE Chickens, clean them, and draw them neatly; take the Livers, with Salt, Pepper, Parfley, fweet Herbs, fine Spices, a Clove Of Garlic, rafped Bacon, and a Bit of Butter ; hafli them well toge¬ ther, and put it in the Bodies of your Chickens; put them in a Stew- pan, as before, fpit them, covered with Slices of Bacon and Sheets of Paper, and put them to roaft. Take a Dozen Cloves ofGarlic, clean and blanch them; when almoft done, put them in a Stew-pan, with fome good Gravy and Cullis, put it all on the Fire, boil it, and take the Fat well off; take Care that your Cullis be very good, and put the Juice of a Lemon in, when you are ferying; when your Chick¬ ens are done, uncover them, drefs them in their Dilh, put your Ra¬ gout of Garlic over - , and ferve it hot for a firft Courfe. Chickens in Scotch Collops. TAKE Chickens, clean and draw them, and put their Leos in their Bodies; cut them in two, 'break their Bones, and lard them with fmalLBacon ; when they are larded, put them to do, as be¬ fore marked in Scotch Collops ; ferve them with an Eftence of Ham, or the Gravy you get out of the Stew-pan ; (you will find this Way of Dreffing in feveral Parts of this Work) ferve it hot for a firft Courfe. Chickens with Mujhroonis hollow. I AKE two Chickens, open the one on the Back, and the other •on the Stomach, and take out all the large Bones; lard the Infides With Hams, and few them up together, fo that the two Chickens may O 4 look 200 The Modern Cook. look like one ; then make a Ragout of Mulhrooms, fill the Body wi h it, and few both Ends. Take a little Kettle, and put in fome Slices of Bacon, Veal, and Ham ; then put your Chic' ens in, and feafon them with Sal, Pepper, young Onions,and fweet Herbs ; cover them with Veal, Ham, and Bacon, and put them a doing, with Fire at Top and Bottom ; when enough, take them off, let them drain, drefs them in the Difn, and put an E (fence of Ham upon it, or a little Ragout of Mulhrooms, if you have enough. A Fowl in the Shape of a Foot-hall. TAKE a Fowl, clean an 1 draw it, fplit it on the Back, and take off all ihe S in; take the White of your Fowl, and the Brealls of fome Partridges and other Fowls, and cut them, wi:h fome Bacon and Ham, and Piftachoes, all in little Dice ; then take the Flelh of your Fowl that remains, cut it in Slices, with a Piece of a Nut of Veal, a Piece of Bacon, a Calf’s Udder, and a Bit of Beef fewet, halh it all well, and fenfon it with Salt, Pepper, fweet Herbs, fine Spices, Parf- ley, young Onions, and a fmall Clove of Garlic, with three or four raw Yolks of Eggs ; halh and mix the Whole well together, and put it in a Dilh ; ado. to it all the Meat that you have cut in Dice with Truffles. If you have any cut, the fame Way, fill the Skin of your Fowl wi h it, and make it round as a Ball ; then let it do in a little white Eraife, and ferve it with an Eflence of Ham over it. Another Time, you may lard it with fmall Bacon, and make it ready like a Scotch Collop; you may ferve it cold, cut in Slices, to garnilh a large Second-comfe Dilh. A Fowl in a Vale , IS much the fame as a Fowl in a Foot-ball, only you have the Wings and Legs to thefe : Take a Fowl, clean it very well, cut the Back open, take out all the Bones in general, except that you leave one to hold the Leg by, and fill it with Force-meat, like the afore- faid ; then few it up, put it in its former Shape, and trufsits Legs and Wings near the Body ; put it in a little Braife-pan, garnilh it with Slices of Bacon and Veal, wrap your Fowl in a Cloth, and put it in a Braife-pan, feafoned with Salt, Pepper, Cloves, fweet Herbs, and Onions; cover it with Slices of Bacon and Veal, wet it with a Ladle of White-wine, and another large Ladle of Broth, let it do foftly, and take Care it is not over done ; take fome Ham, cut it in slices very thin, beat them with the Handle of your Knife, and cut them in fmall long Pieces, as thin as poffible ; then in little Dice, as fmall us a Fin’s Head ; put them in a Sauce pan with a little rafped Baer n, and put it to fweat on a flow Fire ; when it has taken a little Colour, put in a Bit of Butter, and a little Pinch of Flour, fiir it with a Spoon, to make it take a fine Colour, and ferve it. Chickens in Grenadine. 'TAKE Chickens, pick them well, fplit them on the Back, draw them, and take out all their Bones ; then fill them with a Salpicon of Veal and Ham, a little Bacon, and fome of Chickens, all cut in Dice, and raw. Take a Stew-pan with a little melted Bacon, Parfley, and young *tbe Modern Cook. 20r young Onions; put all your Meat cut in Di :e in it, and feafon it with Salt, Pepper, and the Juice of a Lemon ; let it be of a good Tafte, ‘fill ycur Lnictcens wdth it, few them up, and make them round as a Bowl ; lard them with fmail Bacon, put hem in a Stew-pan, with Slices of Veal and Ham, a Bun h of young Onions, Parfley, Cloves, a Sprig of fweet Bafil, and Thyme, wet them with Broth, and let them do on a flow Fire ; when enough, take them off, ftrain your Broth through a filk Sieve, take the Fat well off, put it again on the Fire, and let it diminifli, till it turns to a Caramel; then put your Grenadins to it, next to the Bacon, and put them on hot Cin¬ ders, that they may glaze leifurely, or on a Stove foftly, but do not leave it; when done, drefs them in their Difh with an Effence of Ham, and ferve it hot for a firft Courfe. Chickens marbled. TAKE Chickens, draw and pick them neatly, fplit them on their Backs, and take away the large Bones of the Loins and Legs ; take Ham cut in Slices, tire bignefs of half your little Finger, feafon it with fweet Herbs and fine Slices, and lard the Infto.es of your Chickens with it; make a R'.gout of Veal Sweet breads. Cockscombs, Truffles, and Mufhrooms ; make a Bi of Palte of Hog’s lard, and make a Lay, as for the Bottom of a Tart ; put a Slice of Bacon over it, and your Chickens at Top, with your Ragout of Sweet¬ breads in them ; clofe them at both Ends, and put Slices of Bacon all round ; wrap them up, as well as poffible in the Pafte, but let them not double one upon the other ; then greafe a Sheet of Paper with Hog’s-lard, fold your Chickens tnat are in the Pafte in tire Paper, and put them to' bake in a Baking-pan ; they will take three Hours to be rightly baked ; when done, take off the Paper, put it in their Pifh, and ferve it hot for a firft Courfe. Chickens with Ham. TAKE Chickens, pick and draw them; put the Livers on a Table with rafped Bacon, Salt, Pepper, fweet Herbs, fine Spices, young Onions, Parfley, Mulhrooms, Truffles, and a Bit of Butter ; hafti them well together, put it in the Bodies of your Chickens, clofa up the Ends, and do them as before ; fpit them with covered Slices of Bacon and Sheets of Paper; take fomc Ham, cut in Slices, and well beaten, put them in Order in a Stew-pan, and make them take Co¬ lour on both Sides. Then take them out, put in it a Bit of But¬ ter, and a Pinch of Flour, and ftir it with a wooden Spoon, till it takes a fine Colour ; put to it fome good Broth, and good Gravy, and take Care it does not take too much Colour ; if it is not thick enough, mix it with fome Cullis, put in a Glufs of Champaign, and take off all the Fat. You may put your Ham again in the Stew- pan, if you think proper, but it will take away all the Goodnefs ; though it is very frequent for People to put it in the Stew-pan. When your Chickens are enough, uncover them, put them in their Difh, put your Slices of Ham in Order over them, with the Juice of a Lemon, and ferve it hot for a firft Courfe. Another Time, you may cut your Flam in Slices, after it has taken Colour ; but be fure not to put it in the Sauce. A Chicken , 202 The Modern Cook.' A Chicken , the Hedge-hog Way. TAKE a Chicken, pick and draw it ; halh its Liver with Parf- ley, fine Spices, fweet Herbs, young Onions, Salt, Pepper, rafped Ba¬ con, and a Bit of Butter, ha(h it all well, and put it in your Chickens; clofe up the Ends, and put it to do, as aforelaid ; when done, lard it with fmall Lards of Bacon, fpit it, and wrap it with Slices of Bacon and Sheets of Paper; when done, uncover it, put it in its Difh, with an Eilence of Ham over it, and ferve it up hot for a firll Courfe. The fame , another Way. TAKE a Chicken, pick and draw if, drefs it, as before, fpit it, and cover it with Slices of Bacon and Sheets of Paper ; put the Head into the Body, fo that the Bill comes out; take two or three Dozen of fmall Skewers, the Length of a Finger ; this is the Way to make the Skewers: Takefome middling Bacon, cut it in Bits, the Breadth of a Shilling, and thick as a Half-crown Piece, and put them in a Stew-pan over a Stove, to get the bell Part of the Fat to come out ; add to it fome Sweet-breads, cut the Bignefs of the End of your Thumb, fome Mufhrooms, feme fat Livers, Pariley, young Onions, and fweet Herbs; thicken them with a Pinch of Flour, wet them with a little Gravy, and put them to cool ; have fome fmall Skewers of Box-wood, the Length of your Thumb, and put on them a Bit of Sweet-bread, a Bit of Bacon, and of Mulhroom, till your Skewers are full. Obferve to leave one End of the Skewers to flick into your Chicken ; then dip and broil it to a fine Colour ; when your Chicken is done, drefs it in its Difh with an Effence over it, flick your little Skewers in it, and ferve it hot for a firll Courfe. Chickens in Slices with Pijlachoes. ROAST fome Chickens; when done, take off their Legs and Wings, with the White of their Stomachs ; prepare a little Sauce in a Stew-pan, with a Bunch of Pariley and Iweet Herbs ; take a Bit of Butter, fome Mufhrooms cut in Slices, pafs it over a Stove, put in a Pinch of Flour, ftir it all, wet it with fome good Broth, and let it be of a goodTalle; take fome Piilachoes fcalded and cut in Slices, make a Thickening of four or five Yolks of Eggs mixed with a little Cream, and, when your Sauce is diminilhed enough, thicken it with j our Eggs and Cream ; put your Wings of Chickens in the White, with the Juice of a Lemon. Obferve you mull only cut your Wings of Chickens in two. Then fet your Fillets in Order in their Dilh, and your Sauce with them; fee that it be all of a very good Tafte, and ferve it hot for a firll Courfe. Chickens roafted with Chefnuts. TAKE Chickens, clean and draw them; halh their Livers with Pariley, young Onions, rafped Bacon, Butter, Sa’t, Pepper, fweet Herbs and fine Spices; take Chefnuts that are very large, pick them, and put them under hot Cinders, to take off the thin Skins ; then mix your Chefnuts with the Force-meat, put them all in the Bodies of your Chickens, and blanch them in a Stew-pan, with a Bit of But¬ ter ; fpit and cover them with Slices of Bacon and Sheets of Paper. Take fome picked Chefnuts, and put them in a Baking pan, with Fire at The Modern Cook. 203 it Top and Bottom ; take off tire thin Skin, and put them in a Stew- pan with Broth, till they be done ; when done take out the Broth, and put in half a Ladle of Effence, a little Cullis, and a little Gravy ; when your Chickens are enough, uncover them, drefs them in their Difh, throw your Chefnuts over them, with the Juice of a Lemon, and ferve it hot for a firft Courfe. Chickens roafied with Cardoons. TAKE Chickens, pick and draw them ; put their Livers on a Table, with rafped Bacon, Butter, Parfley, young Onions, Mu(h- rooms, Salt, Pepper, fine Spices, and fweet Herbs, hafh it all well, and put it in the Bodies of your Chickens ; then blanch them in a Stew pan with a Bit of Butter, Parfley and young Onions whole, and fpic them covered with Slices of Bacon and Sheets of Paper ; get fome Spantjb Cardoons, and put them in a Stew-pan, with half a Spoonful of Veal-gravy, and half a one of Effence of Ham ; put your Cardoons in, the Length of half a Finger, and let them be very white, before you put them in the Cullis; let them take one Boil, to take, the Fat well off; put a Juice of Orange in, when ferving ; when your Chickens are done, uncover them, drefs them in their Dilh, with your Ragout of Cardoons over, and ferve it hot for a firft Courfe. Chickens in Slices. TAKE Chickens, clean them, and roaft them, covered with Slices of Bacon and Sheets of Paper ; when roafted, put them to cool; take a Stew-pan with a Bit of frefh Butter, and fome Mufhrooms in Slices, put it on the Fire, and let it take two or three Boils ; put in a Pinch of Flour, ftir it, and wet it with a Spoonful of good Broth, and a Bunch of fweet Herbs; cut your Chickens in Slices, put them in the Stew-pan, with fome Craw-fifh Tails, thicken them with Eggs and Cream, as before, and ferve it hot for a firft Courfe. Chickens roafied with Kernels. TAKE Chickens, clean and draw them, and hafh their Livers with rafped Bacon, a Bit of Butter, Parfley, young Onions, Mufhrooms, fweet Herbs, fine Spices, Salt, and Pepper ; hafh them all together, get fome Kernels picked, and put a Handful in with your Force-meat; put it all in your Chickens, and fpit them, covered with Slices of Bacon and Sheets of Paper ; get fome picked Kernels, as many as you think proper for the Chickens, half a Hundred is enough ; being picked, blanch them in boiling Water, and put them in a Stew-pan, with half a Spoonful of Effence of Ham, and a little Gravy ; let it boil a Minute, take the Far well off, and let it be of a good Tafte; when your Chickens are done, uncover them, drefs them in their Difh, and your Ragout of Kernels over, and ferve it hot for a firft Courfe. You may ferve Capons the fame Way. Chickens en Canellon. TAKE Chickens, pick and draw them, cut them in Halves, and take away all their Bones; make a little Force-meat very fine, with a little of the Flefh of your Ciiickens, a Bit of a Leg of Veal, a Calf’s Udder, fome Bacon, fome Becf-ftwet, a Bit of Ham, fome Mufhrooms, fome green Truffles, Parfley, young Onions, fweet Herbs, 204 The' Mode, rn Cook. fine Spices, Salt, and Pepper; hafh them all well together, take a Bit of Crum of Bread, and put it in a Stew-pan with a little Milk ; make it boil well, put it to cool, and put it to your Force-meat with fome Yolks of Eggs; then fpread your Half-Chickens on die Table, put fome of this Force-meat in them, and roll them up. An¬ other Time you may cut them in four Parts, and do them in a Braife. When done, take them out to drain, drefs them in their Dilh, with an Eifence of Ham over, and ferve it hot for a fail Courfe. Chickens with Cream. TAKE Chickens, according to the Bignefs of your Dilh; drefs, fpit, and road them ; when done, take them off, and put them to cool ; take a Bit of a Nut of Veal, take the Skin well off, and cut in Bits, with a Bit of blanched Bacon, fome Beef-fewet, a Calf's Udder, fome Mufhrooms, Parlley, young Onions, fweet Herbs, fine Spices, Salt, and Pepper ; put it all in a Stew pan over the F'ire ; when that is done, take it off, put it on the Table, andhafh it well. Take the Flcih of the Breafts of your Chickens, halh them with the Force-meat, and put it all in the Mortar, with a Bit of Bread boiled in Milk ; then put it to cool, mix it with your Force-meat, fix Yolks of Eggs, and three Whites whipped to a Froth, and pound it all well together. Take the Difh that you ferve it in, and, if it is Silver, put fome of this Force-meat in the Bottom of it, put your Chickens at Top of it, and fill it with the Force-meat; leave a Hole in the Middle, to put a little Ragout in, made of Sweet¬ breads, Cocks-combs, and Mufhrooms ; then cover your little Ra¬ gout, and make your Chickens as round as pofiible; take an Egg, beat it, and rub round your Chickens ; make them as even as poffible, put fome fine Crums of Bread over it, and bake them ; when done, and of a fine Colour, take them out of the Oven, and take the Fat well off; clean the Rim of your Dilh, put an Effence about your Chickens, and ferve it hot for a firft Courfe ; when you have no filver Difh, you muff take a long Baking-pan ; when done, put them in the Difh you ferve it in. Chickens roajled with Cream. TAKE Chickens, pick and draw them, and blanch them on a Braife; cut fome Cardoons of Bacon and of Ham, feafoned with Salt, Pepper, fweet Herbs, fine Spices, Parfley, and young Onions, and lard your Chickens; when larded, put them in a Stew-pan, with a Pint of Milk and a Bit of Butter, fweet Herbs, a Pinch of Corian¬ der, Salt, Pepper and Onions, cut in Slices, and put it a Minute on the Stove ; then fpit and road them, and bade them with this Milk ; when they are almoft done, take a Pint of Cream with a little Hand¬ ful of Fiour, ftir them well together, and put in a good Bit of Butter, with fome Salt; put it on the Stove, for a Minute, and ftir it with a wooden Spoon; bade your Chickens with it, that it may make a fine Cruft on them, of a fine Colour; when done, take them off, drefs them in their Difh, put a Pepper and Vinegar-fauce thickened under it, and ferve it hot for a firft Courfe. Chickens with Carp-fauce. TAKE Chickens, pick and draw them ; hafh their Livers with a little *n>e Modern Cook. 205 little Parfley, young Onions, fweet Herbs, Salt, Pepper, rafped Ba¬ con, a Bit of Butter, Mulhrooms, and frelh Truffles, if you have any; do your Chickens in a Stew-pan, as ufual, with a Bit of Butter, Parfley, young Onions, and Salt; then fpit them, covered with Slices of Bacon and Sheets of Paper. Take a Stew-pan, and put in two Pounds of fliced Veal, fome Slices of Ham, and a Carp cut in four, upon the Meat, and put it on the Fire; when it begins to flick to the Stew-pan, take Care it does not burn, and wet it with good Broth, and half a Ladle of Cullis, or juft as much as you have Occaflon for; put in it a Glafs of Champaign, a Clove of Garlic, a Branch of fweet Bafll, fome whole young Onions, and Cloves, and a Lemon cut in Slices ; take the Fat clean off of your Cullis, and fee that it be of a good Tafte and good Look ; ftrain it through a filk Sieve, take the foft Roes of your Carp, blanch them, and put it in your Carp- fauce; when your Chickens are done, uncover them, drefs them in their Difh, put your Rows round your Chickens, and your Sauce over, and ferve it hot. Chickens with Pike-fauce. TAKE Chickens, and drefs them as thofe for Carp-fauce ; all the Difference is, that, inftead of Carp, you do your Cullis with a Pike, and, inftead of Rows, you take fome Slices of Carp. Another Time, take fome Craw-fflh Shells, and pound them well ; take all your Meat and Pike out of your Cullis, put your pounded Shells in it, and ftrain it through a Sieve. You may, if you think proper, make a little Halh of Pike, the white Flelh of Partridges, and a little Cul¬ lis ; put it in a fllver Difh, and let it heat, till it flicks to it. Your Chickens being done, uncover them and drefs them over the Halh ; get fome Craw-fifh Tai's, put them in your Cullis, with fome long Slices of Pike, to fhew they are done with a Pike-Luce ; put the Whole over your Chickens, having taken Care they are of good Tafte, and ferve it hot for a firft Courfe. Chickens in a Braife. TAKE Chickens, pick, draw, and drefs them with the Legs in their Bodies ; lard them with large Bacon, the Bignefs of your little Finger, feafoned with Salt, Pepper, fweet Herbs, and fine Spices ; lard your Chickens, and tie them ; take a Braife-pan, garnifh it with Slices of Bacon and Veal, and put your Chickens in, feafoned with Salt, Pepper, fweet Bafll, Thyme, Bay-leaves, Onions, and a little Garlic ; cover them, wetting them with a Glafs of Wine, and a Spoonful or two of Broth; put them to do, with Fire at Top and Bottom ; when enough, put them in their Dilh, and put a Hafh- fauce over them, or a Ragout of Sweet-breads, Cocks-combs, and Mufhrooms, or an Effence of Ham, or a Ragout of Oyfters, at the Officer’s Choice, fo that it be of a good Tafte, and ferved hot for a firft Courfe. Chickens with large Onions. T A K E Chickens, drefs them, as before, bard and fpit them, and bafte them with good Butter : Take fome large Onions, cut them in Slices, put them in a Stew-pan, with a Bit of Butter, and put them over 206 The Modern Cook.' over the Stove ; when they have taken a fine Colour, powder them with a Pinch of Flour, w r et them with feme Gravy, feafon them, and take the Fat well off; if they be not thick enough, put in a little of your Cullis; when your Chickens are done, drefs them in their Difh, let your Ragout be of a good Tafte, put it over with your Onions^ put a Juice of Lemon in, and ferve it hot for a firil Courle. Chickens in a Caul. TAKE Chickens, drefs, and fpit them ; when roafied, let them cool to make your Force-tneat; take a Piece of Fillet of Veal, take the Skin well off, and cut it in Pieces, with a Bit of Bacon and Calf’s Udder, a Piece of Beef-fewet, fome Mufhrooms, Pariley, young Oni¬ ons, fweet Flerbs, fine Spices, Salt, and Pepper; put it all in a Stew-pan over the Fire, for a Quarter of an Flour, put it on the Table, and hath it all well; then take the Breads of your Chickens, and hafh it with the other Meat; take fome Crums of Bread, and boil it in fome Milk, till it comes to be very thick, put it to cool, and put it to your Force-meat; add fome raw Yolks of Eggs, with three Whites, well whipped, and put it all in the Mortar with your Force-meat. You mull make a little Ragout of Sweet breads, Mufh¬ rooms, Cocks-combs, and Artichoke-bottoms cut in Slices. Get fome Caul of Veal, or Mutton; it is a Skin that the Paunches of Animals are wrapped in ; get as many Pieces of it as you have Chickens, put a Piece of it in a Baking-pan, and your Chickens in, then your Force-meat, leave a Hole in the Middle, to put your Ragout in, and cover it ; fold the Skin about it, cover it, and put it to bake in the Oven; when they are done, drefs them in their Difn, with an Ef- fence of Ham, and ferve it hot for a firft Courfe. Chickens hajhed. TAKE Chickens, roaft them, and hafh their Flefh very well; take their Carcaffes, and put them in a Stew-pan, with good Broth, an Onion cut in Slices, Pariley, and fweet Herbs ; when well boiled, flrain them through a Sieve, put a Bit of Butter in that which is kneaded in Flour, and let it boil a Minute ; then put your hafhed Chickens in, and fee that it be of a good Take; put in a Thicken¬ ing of three Yolks of Eggs, in Proportion to the Quantity of Chick¬ ens ; when it is thickened, put in the Juice of a Lemon, and ferve it hot for a Bye-difh. Chickens with Saffron , the Polifh Way. TAKE Chickens, drefs them, and fpit them, covered with Slices of Bacon and Sheets of Paper ; take a good Quantity of Onions, cut them in Slices, and put them in a Stew-pan with fome Broth, as white as you can; when well done, flrain them through a Sieve, and put them in a Stew-pan ; if they are too thick, put fome good Broth to them, and let them be as thick as an Effence of Ham; then take fome Saffron, pound it well, dry it, and put a large Pinch of it in a large Glafs, or what you think proper; put a little hot Broth to it, mix it well, and put in it your Cullis leifurely, till you fee it is of a fine Colour, but not too high ; when your Chickens ate done, draw them The Modern Coo k.' 2oy them off the Spit, cut off their Legs and Wings, put them in your C'uUis, and ferve it hot for a firft Courle. Another Time, take Parfley-roots, cut them in long Slices, boil them, and put fome of the fame Cullis and Saffron, as before. In- ffcad of roafting your Ciiickens, you may boil them in a Kettle, for a Quarter of an Hour; if they are tender, haften them in the Boiling, drefs them in their Difti, put your Cullis of Parfley-roots over them, and ferve it hot for a firft Courfe. Chickens , the Citizens Way. TAKE Chickens, pick, draw, finge, and drefs them ; take an earthen Pot, put Water in it enough to cover them, and put it on the Fire with a Handful of Salt; when the Water boils, put your Chickens in it; do not boil them too much, and put a Bit of Butter in a Stew- pan, with a Pinch of Flour, fome Nutmeg, Pepper, Salt, and Oyfters, if in Seafon ; put your Stew-pan on the Fire, and thicken your Sauce ; which being thickened and well tailed, drefs your Chickens in their Difh, and your Oyfters over them. Another Time, take a Pinch of chopped Parfley, the Green of a few young Onions, a little Mint, and Terragon, if you have it; if you have nothing but Parfley, ftill make your Sauce; put a Couple of An¬ chovies halhed in it, cut half a Lemon in little Dice, fqueefe the other Half into the Sauce, add a Bit of Butter, a Pinch of Flour, Salt, Pep¬ per, and a little Water, and let your Sauce boil ; your Chickens be¬ ing enough, ferve them with your Sauce over. Another Time, put fome Endive with your Chickens ; when they are enough, give them three or four Cuts with your Knife ; put them in a Stew-pan, with a Bit of Butter, a Pinch of Flour, put them on the Fire, and wet them in the Gravy your Chickens are done in. If it is not thick enough, you may put a Thickening of Yolks of Eggs. Another Time, boil them with Onions, and put them in a Stew- pan with a Bit of Butter, kneaded in Flour, Salt, and Pepper; put them on the Fire, with a little of the Broth that the, Chickens are done in, thicken it with a Thickening of Yolks of Eggs, and ferve it hot for a firft Courfe. Chickens with Eels. TAKE Chickens, pick, finge, and draw them; take the Livers, Cut off the Galls, and halh them with Parfley, young Onions, Mulh- rooms, fweet Herbs, fine Spices, Salt, Pepper, rafped Bacon, and a Bit of Butter; put it all in the Bodies of your Chickens, and blanch them in a Stew-pan, with a Bit of Butter, Parfley, and young Onions; then fpit them, covered with Slices of Bacon and Sheets of Paper. Take fome Eels, Ikin them, cut them about fix Inches long, and lard them with fmall Bacon ; when larded, take fome white Wine, put your Eels in, let them take one Boil, and have a Glaze of Veal made thus: Take fome Veal, Ham, and Broth, and let it boil very well, till your Veal is quite done; then fet it on a Stove, and let it diminifti, till the Gravy turns to a Caramel ; then put your Slices of V eal in, and put it on hot Cinders to do foftly, and a little Fire at Top. When your Chickens are done, uncover them, and drefs them in their Diflr, with so8 The Modern Cook. an Effence of Ham, and your Slices of Eel round, andferve it hot foe a firil Courfe. Another Time, inftead of larking them with fmall Bacon, flick them through and through with large Lards of Bacon, and let them boil in a little white Braife, made with Slices of Bacon, Salt, Pepper, fweet Bafil, 'dices of Onions, and a Couple of Glaffes of white Wine. When your Eels are done, and firm, take an Effence of Ham, draw your Eels out of the Braife, and put them in your Effence. When your Chickens are done, drefs them with the Slices of Eels round, with the Juice of a Lemon in your Effence, put it over, and ferve it hot for a fii ft Courfe. Chickens , the Cardinal IVay, roafted. TAKE Chickens frefh killed, clean them well, and run your Fin¬ ger between 'he Skin and the Fiefh of the Stomachs, Backs, and Legs. This muft be done as foon as they are picked, or it could not do without breaking ; whereas, if they are warm, it comes off eafier, and the next Day draw them. You muft have, at leaft, three Quarters of a Hundred of Craw-fifh, and boil them ; when boiled, clean them, and pound the Shells in a Mortar, as fine as poflible ; the more they are pounded, the redder your Chickens will look; then put fome Craw- fifh .Tails to it, with a good Bit of Butter, fweet Herbs, fine Spices, Sa t, Pepper, young Onions, and Parfley hafhed ; pound the Whole weli toge her, put it in a filk Sieve, and llrain it through with all your Strength, with a wooden Spoon, or Ladle,, and fluff your Chick¬ ens betwixt the Skin and Fiefh, on the Back, as well as the Breaft and Legs ; fpit them, covered with Slices of Bacon and Sheets of Paper, and roaft them; when done, uncover them, drefs them in their Difh, with an Effence of Ham under, and ferve it hot for a firft Courfe. Chickens marinated. TAKE Chickens, pick, finge, and draw them ; cut them in Pieces, as you do for a Fricaffee of Chickens ; put them in a Stew-pan, with fliced Onions, fweet Bafil, Parfley in Sprigs, Salt, Pepper, Cloves, a good Bit of Butter, a little Broth, and the Juice of three or four Le¬ mons ; put them on the Fire, to let them take a Relifh, and take them out to drain ; whip fome Whites of Eggs, dip your Chickens in it, and afterwards in Flour. You muft have fome Hog’s lard on the Fire, to fry them direftly ; when fried, drefs them in their Difn, gar- nifli it with fried Parfley', andferve it hot for a Courfe or Bye-difh. Chickens on Skewers glazed. TAKE Chickens, cut them in Pieces, as for a Fricaffee, and take the Skins off ; lard the Wings, Breafts, and Legs, and fkewer them with fmall Skewers, as before; the Back and Sides the fame; put them in a Stew-pan, with fome Bits of Veal, Ham, a Bunch of Parf- ]cy, young Onions, and fweet Herbs, put it on the Fire, wet it with Broth, and let it do flowly ; when done, take them off, and ftrain off the Broth ; then put it again in the Stew-pan, and over the Fire, and let it boil, till it comes to a Caramel; put your Chickens in Skewers into it, and glare them ; draw them out, and put them in their Dilhs then put in the Sauce-pan a little Cullis, and a little Gravy, with the Juice of a Lemon, and llrain this little Cullis ; let it have a good Tafte, put it under your Chickens, and ferve it hot for a Bye-difh, or for Garnifli to large Didies. Chickens fricajfeed with Champaign. TAKE Chickens, pick, draw, and take off their Skins ; cut the Fee: off, above the Knee-joint, and the final! Ends of the Pinions ; take off the Legs, and, with your Knife, break its Bone, and take it out; takeoff the Wings and Bread:, dean theFlelb from the red of the Carcafs, waih them in two or three Waters, and blanch them over a Stove ; when blanched, put them in cold Water, clean them, and put them on a Sieve ; then put them in a Stew-pan, with a little melted Bacon, a Bit of Butter, a Slice of Ham, a Bunch of fweet Herbs, an Onion duck with three or four Cloves, fome Mudirooms, fome Truffles cut in Slices, and Cocks-combs, feafoned with Salt and Pepper ; pafs it all well over the Stove, powder it with Flour, let it take two or three Turns on the Stove, and wet it with a little Broth ; boil two Glades of Champaign, put it in your Fricaffee, and let it dofoftly ; mix two or three Yolks of Eggs in Veal Gravy, with a little lialhed Pardey; when your Fricaffee is done, and diminilhed enough, thicken it with this Thickening, fee it be of a good Tade, drefs it handfomely in its Didi, and ferve it hot for a fird Courfe, or Bye-didi. Chickens fricajfeed , the Country man ’j Way. TAKE Chickens, pick, draw, finge, and cutoff the Legs, Wing', and Breads, cut the Rumps in two, and put them in Water; then take a Pan, or Stew-pan, put your Chickens in it, with a Bit of Batter and fome Onions; feafon them with Salt and Pepper, and fet them on the Fire, till they are almod enough ; put in a Pinch of Flour, wet them with a little Water, and make a Thickening of Yolks of Eggs, a little Nutmeg, hafhed Pardey, a Rocambole, and a Shalot hathed; mix your Thickening with the Liquor of your Chickens, or Verjuice, or Juice of a Lemon ; thicken your Fricaffee with it, obferve it be of a f ood Tade, drefs it in its Difh, and ferve it hot. If you have any ludirooms, you may put fome in, it will be the better. Chickens on Skewers. TAKE Chickens, and cut them as for a Fricaffee of Chickens; put them in a Stew-pan with Bits of Bacon, Pardey, young Onions, Salt, Pepper, and fweet Herbs ; put them on the Stove, with a little F'lour, and wetted with a little Gravy ; then let them cool, put them on your Skewers, bread them with Crums of Bread, and fry or boil them : If you fry them, before you crum them, put them in beaten Eggs, and make Ufe of them to dick in large Pieces of Meat. Chickens fricajfeed. TAKE Chickens, and cut them as the Chickens fricaffeed with Champaign j w'alh them and blanch them, put them in cold Water, and drain them on a Sieve ; then put them in a Stew-pan, with fome melted Bacon, a Bit of fredi Butter, a Bunch of fweet Herbs, an Oni¬ on duck with three or four Cloves, a Slice of Ham, Cocks combs, Mudirooms, Sweet-breads, and fome Truffles, feafoned with Salt and Pepper ; pafs it all over the Stove, put a little Flour, give it two or three TurnLon the Stove, wet it with half Broth and half Water, and 210 The Modern Coo let it do foftly; make a Thickening with three or four Yolks of Egg?j and a little Cream, mix it well, and put a little hafhed Parfley to it j when your Fricaifee is done, and diminifhed accordingly, thicken it on the Stove with your Thickening of Eggs and Cream, drefs it neat¬ ly in the Difh, and ferve it hot for a firft Courfe or Bye-difh. If you do it with Verjuice, in head of Cream, mix your Eggs with Verjuice. Chickens with Truffles, the Italian Way. TAKE Chickens, pick, finge, and draw them; haih their Livers with Parfley, young Onions, iweet Herbs, fine Spices, Mufhrooms, fome Truffles, rafped Bacon, and a Bit of Butter ; hath them well, put them in the Bodies of your Chickens, and fallen them at both Ends, that your Stuffing does not run out; fallen both Legs of your Chickens clofe r o their Bodies witii Packthread, and blanch them in a Stew-pan, with Oil, iliced Onions, Salt, Pepper, and fweet Bafil ; peel afterwards fome Truffles, as many as you think proper, to put with your Chickens; take a Stew-pan, put in fome Slices of Veal^and Ham, put your Chickens and Truffles in it, and feafon it flightly with Salt, Pepper, Cloves, fweet Herbs, an Onion cut in Slices, and two Cloves of Garlic; then peel a Lemon cut in Slices, and put it with your Chickens, with half a Glafs of Oil, and a Glafs of Champaign; put alfo over y o.:r Chickens fome Slices of Bacon, and put it to do foftly, with Fire at Top and Bottom; when done, take them out, keep them hot, take off the Slices of Bacon, and put in a Stew-pan a little Ladle of good Broth, a little one of Gravy, and a little Cul¬ lis ; let it boil well together, and take off all the Fat ; then llrain it through a iilk Sieve, put your Cullis in a Stew-pan, with your Chick¬ ens and the Truffles, and keep them warm; when you are ready to ferve, drefs them in their Difh, with your Truffles round; take Care that your Cullis be of a good Tafle, put it over your Chickens, and ferve it hot for a fil'd Courfe. Delicate Chickens. TAKE fome little fat Chickens, and pick them very nicely; take the Craws out of their Necks, pull off" their Skins, taking Care you do not break them, and let the End of the Wings, Legs, or End of the Rump, hang at the Skins; the Skins being taken off, draw the Chickens, cover them with Slices of Bacon, and road them; when done, take them offj uncover them, and take out the Bones ; put the Flefh on a Table, mixed with a little Ham, Parfley, and young Oni¬ ons hafhed, feafoned with Salt, Pepper, fine Spices, and a few fweet Herbs. Get fome Mufhrooms, Truffles, a Calf’s Udder blanched,* and a little Bacon; hafh the Whole well together, and mix an Onion done under hot Cinders, and then pounded ; put the Whole in a Mor¬ tar, pound it, take it out, and put it in a Stew-pan, with a Meafure of Cream, or Milk, and four or five Yolks of Eggs ; mix it all well together, put it on a Stove, to thicken a little, and take it off; fee that the Stuffing be of a good Tade, and put it to cool, till it be only luke¬ warm ; then fill with your Stuffing the Skins of the Chickens, and few them up at each End. Take a Stew-pan, boil fome Milk, take the Fat clean off, and put your Chickens in, for a Minute ; then take them The Modern Cook. 211 them out, put them between two linnen Cloths, and let them cool • when cold, lard them with fmall Bacon, like other Chickens, and put fome Slices of Bacon in the Bottom of a Stew-pan, or Diih ; lay your Chickens on them, and put them in the Oven; if in a Dilh, under a Cover. When they are done, and of a fine Colour, take the Difh you ferve them in, fold a Napkin over it, drefs your Chickens hand- fomely on the Napkin, and ferve it hot for a firft Courfe or Bye- dilh. Chickens on Cinders. TAKE little Chickens, pick, finge, and draw them ; halh their Livers with Parfley, young Onions, Mulhrooms, fweet Herbs, fine Spices, fome Truffles, if you have any, rafped Bacon, and a Bit of Butter; halh all well together, put it in the Bodies of your Chick¬ ens, and clofe them on both Ends, left the Stuffing Ihould drop out; blanch them in a Stew-pan, with a Bit of Butter, young Onions, and Sprigs of Parfley. Take a Stew-pan, garnilh it with Slices of Bacon, very thin Slices of Veal, Slices of Ham, and Onions cut in very thin Slices; put your Chic' ens in Oder in it, and feafoned with Salt, Pep¬ per, fweet Bafil, Bay-leaves, and Cloves; cover them with Slices of Veal, Ham, and Bacon, and let them do, with Fire under and over; obferve that they be fomewhat firm and not over done. When done, take them out and keep them warm, take the Slices of Bacon out alfo, and put in the Stew-pan a fmall Ladle of good Broth, as much Gravy* and as much Cullis, a Glafs of Champaign, and fome Slices of Lemon ; boil the Whole on a hot Stove, take the Fat well off, and ftrain it through a filk Sieve; then drefs your Chickens in their Dilh, and obferve that your Sauce be a little thick, and of a good Tafte ; put it upon your Chickens, and ferve it hot for a firft Courfe. Though I have called this Courfe, Chickens on Cinders, I hope, that it will not be taken amifs, that I diredl the Drefling of them in a Stew-pan, becaufe they retain their Gravy, tafte better this Way,- and are not liable to be burnt, as they are on the Cinders. When they are drefled, this laft Way, you may put fuch a Ragout as you think fit on them, provided it be well tailed, looks well, and is ferved hot. Chickens , the Barbary Way. TAKE good Barn-chickens, drefs and beat them with a Rolling- pin, to break their Bones ; then make a fine Stuffing, well feafoned, to put in their Bodies ; boil them in Milk, but do not put them in, till it boils, with all Sorts of fweet Herbs and good Seafoning; when done, take them out, bread them, boil them on the Braife, aud ferve them with a Remoulade. Chickens with Peafc. TAKE Chickens, pick, finge, and draw them ; cut their Livers in four or five Pieces, and fome others, if you have any; feafon them with Salt, Pepper, fweet Herbs, young Onions, Parfley, and a Bit of Butter, mix all together, put it in the Bodies of your Chickens, clofe the Rump through the upper Skin, and blanch them w'ith a Bit of Butter, Parfley, young Onions, and Salt ; cover them with SIFes of P 2 Baton 21 2... T’be Modern Cook. Bacon and Sheets of Paper, and roaft them ; make a Ragout of Peafe r£ady, after this Manner : Take a Stew-pan with a good Piece of Butter, and the Quantity of Peafe you think proper, with a Bunch of young Onions and Pariley, and two Lettuces in Bunches ; cover it, and put it on the Fire, to do flewly ; when they are almoft done, put m a Finch of Flour,, wet it with fome good Gravy, and let it do dowdy ; when it is done, take out the Bunches, let it be of a good Tafte, and make an End cf thickening it vvi t h your Cullis; when your Chickens are done, drefs them in their Difn, and your Ragout of Peafe over, and ferve it hot. You rnay ferve Chickens with French Beans, the fame Way,- in putting fome Cullis, when (hey are done. Chickens , the Schomberg Way. TAKE young Barn-citickens, pick, draw', and iinge them; hafh their Livers with Pariley, young Onions, Muihrooms, Truffles, fweet Herbs, fine Spice,- Salt, Pepper, a Rocambole chopped, and a good Bit of Butter; the Whole being well haihed together, put it in the Bodies of your Chickens, clofe them at both Ends, and tie the Legs- clofe to the Bodies: Take a Stew r -pan, and put in a Bit of Butter, or melted Bacon, with Pariley, young Onions whole, and fweet Bafil; put your Chickens in it, feafoned with Salt and Pepper ; put them on the Fire, and blanch them very round and white ; fpit them on iron Skewers, and fallen them to the Spit; let them do ilowly, bade them with freih Butter, bread them, and let them take a fine Colour ; when done, drefs them in their Diih with an Effcnce cf Flam under, and ferve it hot for a firft Courfe. Chickens in Bottles. TAKE Chickens, pick, finge, and draw them ; fmge the Legs, Wings, and Head, as neat as pofiible ; draw them by the Necks, and take out all the Bones in general, and Part of the Fleih. Obferve, not to cut the Skin off the Neck too low. Make a Stuffing as in the Chickens with Cream; all the Difference is, that you make it a- little lighter, and whip in more Whites of Eggs. You muft have a Bottle of a very thin Glafs, and the Neck of it a little bigger than the other Bottles, and put the Chickens in, as ftrait as you can ; but take Care to have the Skin cf the Neck of the Chicken at the Top of the Bottle like a Gut, and fill it almoft half full with your Stuffing. Have a little Ragout ready, made of very thin and ihort Slices of Chickens, or Fowls, and Slices cf Partridges, Truffles if you have any, and Slices of Cocks-combs, wetted with a little Broth, and feafoned ; fee it be of a good Tafte, and thickened with a little white Cuilis, made the Queen' s Way, and the Juice of a Lemon; put it all in your Chicken, fill it with the reft of your Stuffing, and tie the Head with the Skin over the Neck of your Bottle. You may take Chickens, and drefs them in the Shape of a Pear ; one Leg ferves for the Stalk of the Pear, and one large Chicken will ferve for two Pears; but, to do it well, have a little Chicken, one Leg to come out, for the Stalk of the Pear, and fill it with the lame Stuffing and Ragout. Obferve to make it in the Shape of a Pear, as much as you can, and do The Modern Cook. 2t$ them in a little white Braife. When done, ferve them with a little white Cullis, made the Queen's Way, or an F,hence of Ham, or an Italian Sauce. Another Time, lard them with fmall Bacon on all Sides, and let them do, the fame Way, and take Care they be not too much done, becaufe of the Bacon; you mull: have a Glaze ready, as for Scotch Collops of Veal, and glaze them as well as poffible. You may do Fowls, the fame Way; one Fowl will make four Pears ; one Turkey the fame : You may make them alfo of Partridges, Pigeons, Pheafants, and Ducks, the fame. As for the Chickens in Bottles, the Number is according to the Bignefs of your Dilh. Boil them in-Wa¬ ter, and take Care none goes in the Bottle ; you mull have at lead three Hours, to boil it; when you are ready to ferve, put in the white Cullis at the Mouth of the Bottle, and cut the Bottle with a Diamond, that thofe, that are at Table, may take the Chickens out themfelves. Chickens in Epigram. GET fome roafted Chickens, cut their Legs and Wings, fcrape the End of the Legs, take out the great Bones of the Legs, leave the Skins behind the Wings and Legs as much as poffible, cut put Part of the Flefh, without disfiguring the Legs and Wings, and put the Flefh off the Bread of your Chickens in thin Slices ; hafh the reft of the Carcafs with a Calf’s Udder, a Bit of blanched Bacon, a Bit of Crum of Bread, boiled in fome Milk, and an Egg ; feafon all with Salt, Pepper, fweet Herbs, fine Spices, Muftirooms, and frefh Truf¬ fles, if you have any ; hafh all together, let it be of good Tafte, and fill the Legs and Wings with it, within the Thicknefs of an Inch; bread them with Crums of Bread, put them in Order in a Baking- pan, with Slices of Bacon, and let them take a fine Colour in the Oven ; make a Ragout after this Manner: Take a Stew-pan, put in it a Bit of Butter, fliced Muftirooms, and Truffles, if you have any, and pafs them on the Fire a Moment, with a Pinch of Flour, wetted with a little Broth, and feafoned ; put a hafhed Rocambole in it, and put your Slices of Chickens in. Obferve it be of a good Tafte, and thicken it with Yolks of Eggs and Cream, and the Juice of a Lemon ; drefs it in the Difh, and your Legs and Wings over. Another Time, break the Bones of the Carcaffes in a Ladle of Broth, which will ferve to wet your Slices of Chickens. You may ferve Fowls, Turkics, and all Sort of PouP.ry, the fame Way. Chickens in a Pan. TAKE Chickens, pick, finge, and draw them; fplit them on the Backs, take out the great Bones of the Legs and Breafts, trufs the Legs, like young Turkies, and feafon them within with Salt and Pep¬ per; garnilh a Stew-pan with little Slices of Veal and Ham, Slices of Onions, fweet Bafil, and Cloves of Garlic hafhed ; put in your Chickens a little Salpicon, made of Sweet-breads, fat Livers, Mufti¬ rooms, and Cocks-combs, put it in the Bodies of your Chickens, and cover the Top, as it was at Bottom ; cover your Stew-pan, and fet it a doing flowly, with Fire at Top and Bottom; when done, take your Chickens out, keep them warm, put a Ladle of Broth in the P 3 Stew- • 2 J 4 The Modern Cook. Stew-pan, and let it boil. When the Meat is done, take it off, Brain the Liquor through a filken Sieve, take the Fat well off, put it on the Fire, and let it boil, till it comes to a Caramel; then glaze your Chickens, drefs them in their Difh, and put in that Stew-pan a little Broth, or Gravy, and Cullis, and the Juice of a Lemon. Obferve, that it be of a good Take, and put it under your Chickens. Another Time, do it without glazing, in putting fome Gravy and Cullis in your Stew-pan, and ferve it over your Chickens. You may do Capons, Fowls, Partridges, and Pheafants, the fame JYay. CHAP. XX. Of Courfes with Quarters of Lamb. A fore Quarter of Lamb in a Caul. Y OUR Fore-quarter being roalted, take off the Shoulder, the Flefh of which put on a Table, to be minced with a Bit of blanched Bacon, a Bit of Beef-fewet, and a Calf’s Udder; add a Bit of Crum of Bread, boiled in Milk, with four or live Yolks of Eggs; feafon the Whole with Salt, Pepper, fweet Herbs, Spice, fome Garlic, and Mulhrooms cut fmall; all being well mixed together, put a Calf's Caul in a Baking-pan, lay over it your Quarter of Lamb, with a Border of your Stuffing, two or three Fingers deep, round it and over it, and put in the Stump of your Lamb, reaching about two In¬ ches over the Border of your Pan; keep a Ragout ready made, thus, viz,. Put a Stew pan over the Fire, with a little Gravy and Broth, fome Mulhrooms, and Sweet-breads of Lamb, or Veal, cut into Bits; this being boiled, and the Sauce lhort, thicken it with Cullis; add to it fome Cocks-combs, Artichoke-bottoms, and fat Livers, if you have any; your Ragout being palatable, put in it fome Lemon-juice, and let it be cold; then put it over your Quarter of Lamb, and over the Whole, the Remainder of your Stuffing, fmooth it with beaten Eggs, and wrap up the Whole in your Calf’s Caul, over which pour fome melted Butter with Crums of Bread ; let it get a Colour in the Oven, difh up your Quarter of Lamb, and ferve it up hot, with an ElTence under it, for a firfl Courfe. ‘The two hind Quarters of Lamb with fweet Herbs. TAKE the hind Quarters of Lamb, and raife the Skin, without breaking it, fo as it may Hick on the Side, without taking it off, be¬ ginning at the Knuckle ; take fome feraped Bacon, Parlley, and Chib- bol cut fmall, feafoned with Salt, Pepper, fweet Herbs, Spice, a Bit of Butter, and M ufhrooms; the Whole being well minced and mixed together, put it between the Skin and the Flelh of your Lamb, tie up the Skin, to keep in the Stuffing, and fpit your hind Quarters with Slices of Bacon and Paper round; your Lamb being roafted, take off the Slices of Bacon and Paper, drew fome Crums of Bread over it. The Modern Cook. 215 and let it road a little more, to get a Colour ; dilh it up with Gra¬ vy and Cullis, mixed together, with fome Shalots cut fmall, a little pounded Pepper, and Orange-juice. You may add a Couple of Ro¬ camboles, if the Mailer you ferve likes them. This is ferved up hot for a firil Courfe. You may likewife lard thefe hind Quarters, and do them in a large Stew-pan, being glazed. , Lambs Plucks , the Italian Way. TAKE a Lamb’s Pluck, viz. The Head, Trotters, Harder, ifc. take out the Jaw-bones, cut the Tip of the Muzzle, and put the Head and the Hurflet in freih Water; after thefe have been blanch¬ ed, put in the Trotters, and, the Head, Harilet, and Feet of your Lamb being parboiled, put them in a Kettle over Slices of Bacon ; the Whole bek.g feaioned with Salt, Pepper, fweet Herbs, fweet Ba- fil, Thyme, and Slices of Onions, with more Slices of Bacon over, pour fome Water in it, and let it boil ; when boiled enough, put it in a Difh, ikin the Tongue, cut it in two, open the Head by the Skull, and take out the Bone, to take out eafier the Brain ; put the Head, fo ordered with the Tongue, in the Middle of your Dilh ; cut the Lights and Liver in four or five Bits, placing them with the Trot¬ ters round the Head, put over the Whole an Italian Sauce, and ferve it up for a fmall Dilh. For a Change,take your Liver and Lights, cut in very thin Slices, and tolled up in a Frying-pan, feafoned with Salt, Pepper, Chibbol, Parfley, and a Dull of Flour ; when done, add a Dalit of Vinegar and Gravy, and ferve it up hot. A white Fricajfee of a fore Quarter of Lamb. TAKE a fore Quarter of Lamb, take off the Shoulder, and cut it with the Remainder in fquare Bits three Fingers broad; throw them in freih Water, blanch them, and put them in a Stew-pan with a Bit of Butter, a Bunch of fweet Herbs, fome Pepper, and Salt ; tofs it up, fcrew over it a Dull of Flour, let it Hew llowly in Water, if you have no Broth, and put in it fome Mufhrooms ; when your Fricaflte is enough, and relilhing, thicken it with four or five Yolks of Eggs, fome Cream, a little Parfley and Shalots cut fmall. Nutmeg, and a Lemon-juice; ferve it up hot for a fmall Dilh. A fore Quarter of Lamb in Scotch Collops. TAKE a fore Quarter of Lamb, raife the Skin .thereof with your Knife, beginning at the Knuckle, and put between the Skin and the Flelh a Salpicon. See the Manner of making it in the Chapter of Cul- HJJes. The faid Quarter being fcalded, and larded with middling Ba¬ con, put it in a Stew-pan with fome Slices of Veal, Ham, and Ba¬ con over it, to hinder it from blackening; then let it boil with fome Broth and Water, a Bunch of fweet Herbs, and Onions ; your Iamb being boiled enough, llrain off the Broth, which put on again in a Stew-pan, to let it boil to a Jelly ; put your Quarter of Lamb in it, put the Whole on hot Cinders, to glaze, and dilh up your Quarter of Lamb with the Liquor left in the Stew-pan, mixed with a little Gravy, Cullis, and Lemon juice, put under your Lamb, and ferve it up hot. P A UnA The Modern Cook,’ A hind Quarter of Lamb in the Form of a Saufage. TAKE a hind Quarter of Lamb, fpiit it in Length, and lard it with Bacon and Ham, after the great Bone is taken out ; this done, put in the following Salpicon, viz. Take fome Ham cut in Dice, home Wings and Breads of Chickens, fome Mulhrooms, and pickled Cucumbers; feafon the Whole with Salt, Pepper, fweet Herbs, Spice, Pai Hey, and Chibbols cut fmall; mix all well together, fill with it your Quarter of Lamb, which mud be rolled up in the Form of a Saufage, put it in a Cloth, tied with Packthread, and let it be done in a white Braife ; when ready, take off the Cloth and the Packthread, dilh it up with a Sauce made of White-wine, or the Italian Sauce, fpoken of in the Chapter of Cullijjes. CHAP. XXL Of Pheafants. Pheafants with a Sauce , the Spanifh Way. T AKE fome Pheafants, pick and draw them clean, and take Care not to cut the lower Part of the Belly ; take fcraped Bacon, Parfley, green Onions, Pepper, Salt, fweet Herbs, fine Spice, and Mulhrooms, mince all fmall together, put it into the Eellies of your Pheafants, and thrall the Rump through the lower Part of the Belly ; let them road on the Spit, wrapped up in Slices of Bacon and Pa¬ per tied round ; take a Stew pan, put in it good Oil, an Onion cut into Slices, fome Pardey, and a fmall Carrot cut into fmall Bits, put all over a Stove, and give it fome Toffes ; moiden it with good Gra¬ vy, g od Cullis of Ham, half a Lemon cut in Slices, afer the Rind has been taken off, fortse Mulhrooms, three or four Cloves of Garlic, and a little Bald, with a good Glafs of Champaign; Ikim well off' the Fat of your Cullis, take the Liver of your Pheafants, taking olf the Gall, and pound it in a Mortar; it being pounded, put a little Gravy in your Mortar, to take out the ealier your Liver, and take the Onions and Carrots out of your Cullis ; put in it your Liver, which you jud have pounded, and drain it off. Your Pheafants being road- ed, draw them off, in taking off the Slices of Bacon, dilh them up, put your Sauce, made the Spanijb Way, over them, and ferve them up hot for Entry. Pheafants with Olives. TAKE as many Pheafants as you think will make up your Did), pick, finge, and draw them clean, but do not cut the lower Part of the Belly, or Vent; take off the Galls from your Livers, and cut thefe final], with fome Parfley, green Onions, Mulhrooms, fweet Herbs, fine Spice, Pepper, Salt, fcraped Bacon, and a Bit of Butter; put all this into the Belly of your Pheafants, and thrud the Rump into the lower Part of the Belly, or Vent, to prevent your Force-meat from *The Modern Cook. 217 coming out; blanch them in a Stew-pan with Better, Parfley, green Onions, Salt, and Bal'd, all in B anches; put your Pheafants on the Spit, wrapped up in Slices of Bacon and Paper tied round. Take fome Olives, take out their Stones, blanch them in hot Water, and put them in a Stew-pan, with Cullis, ElTence of Ham, and Gravy ; put them a boiling, Humming weil off the Fat, and fee that all toge¬ ther be relilliing. Your Pheafants being roafted, draw them off, take off the Slices of Bacon, dilh them up, put your Olives over them, and ferve them up hot for Entry. Poajtcd Pheafants with Oyfters. TAKE fome Pheafants, pick and draw them, but do not cut off the lower Part of the Belly, or Vent, and cut the Livers fmall; take fome 1 Oyfters, blanch them, take off the Hard in the Middle, and put them in a Stew-pan with fome Butter, together with )our minced Livers, Parlley, green Onions, Pepper, Salt, fweet Herbs, and fine Spice ; give it all together two or three Toffes, put in it your Phea¬ fants, and thruft the Rump into the lower Part of the Belly, or Vent; blanch them as thofe before, and put them on a Spit, wrapped up in Slices of Bacon and Paper tied round. Take again Oyfters blanch¬ ed as the other, put them in a Stew-pan, with half a Ladle of h’am- Cuilis, and a little of other Cullis, and boil them; being boiled as low as you would have, put in your Oyfters, with a Lemon juice. Your Pheafants being roafted, draw them off ; in taking off the Slices of Bacon, difli them up, with your Oyfter-ragout over them, and ferve them up hot for Entry. Pheafants with Offers, the Italian V/ay, with a white Sauce. TAKE fome Pheafants, pick and draw them clean, cut their Livers fmall, and take fome Oyfters, •viz. to each Pheafant half a Dozen will be enough ; blanch them, and put them in a Stew-pan with your Livers, and a Lump of Butter, fome Parfley, green Onions, Pepper and Salt, fweet Herbs, and fine Spice ; put all together a Moment over the Fire, and put it into your Pheafants ; blanch them in a Stew-pan with Oil, green Onions, Parftey, Bafil, and a Lemon- juice, and put them on the Spit, covered with Slices of Bacon and Pa¬ per tied round. Take fome Oyfters, blanch them in their own Li¬ quor, and pick them ; take a Stew-pan, put in it four Yolks of Eggs, the half of a Lemon cut into fmall Dice, a liale beaten Pepper, a little feraped Nutmeg, a little Parftey cut fmall, a Rocambole, an An¬ chovy cut fmall, a little Oil, a fmall Glafs of Champaign, or other White-wine, and a Lump of Butter, with a little Ham-cullis ; put your Sauce over the Fire, thicken it, take Care the Sauce does not turn, put in it your Oyfters, and fee that your Sauce be relilhing. Your Pheafants being done, draw them off, take off the Slices of Bacon, j dilh them up with the Oyfter-ragout over them, and ferve them up hot for Entry. Pheafants with Maingots. TAKE fome Pheafants, pick and draw them clean; take their Livers, taking off the Gall, and mince them with fome Parfley, green Onions, 21S The Mode r n Cook. Onions, fcraped Bacon, a Lump of Butter, Pepper, .Salt, fweet Herbs, and fine Spice ; put all this into the Bellies of your Pheafants, and blanch them in a Stew-pan, with fome Butter, Parfley, and green * Onions; this done, put them on the Spit, and cover them with Slices of Bacon and Paper tied round ; take fome Maingots, cut them into Slices, and blanch them in hot Water, put them in a Stew-pan, with a little Cullis, together with Ham-Effence and a little Gravy ; let them boil a Moment, and fkim them off. Your Pheafants being roafted, take off" the Slices of Bacon, difh them up, put your Ragout of Main¬ gots over them, and ferve them up hot for Entry. Pheafants with green Truffles. TAKE fome Pheafants, finge them over the Fire, and pick them clean; draw them, mince the Liver fmall, with fcraped Bacon, Parf¬ ley, green Onions, fome Truffles, Pepper, Salt, fweet Herbs, fine Spice, and a Lump of Butter, all together minced very fmall, put it into the Bellies of your Pheafants, tie them up at both Ends and blanch them, as the other before ; then put them on the Spit, wrap¬ ped up in Slices of Bacon and Paper tied round it. Take fome Truf¬ fles, peel and cut them into Slices, wafh them well, put them in a Stew-pan with a little Broth, and let them flew fofdy ; being ftewed, thicken them with common Cullis, or Ham-Effence, and put to it a Lemon juice. Your Pheafants being roafted, draw them off, take off the Slices of Bacon, difh them up, put your Ragout of Truffles over them, and ferve them up hot for Entry. Pheafants with Truffles, the Italian Way. TAKE your Pheafants, clean and order them as thofe before; the Difference is, that the other were roafted ; take a Stew-pan, place in it fome Slices of Veal, of Ham, and Onions, and put in it your Pheafants ; take fome Truffles, as many as you think fit, peel and wafh them, put them in the Stew-pan, with your Pheafants, feafoned with Pepper, Salt, fweet Herbs, three or four Cloves of Garlic, a Le¬ mon cut into Slices, half a Glafs o c Oil, and a Glafs of Champaign; continue to cover them with your Slices of Veal and Bacon, and put them a ftevving, with Fire over and under, but take Care they be not too much done ; your Pheafants muff: be plump and firm. Being done, take them out, and keep them hot; put into the Stew-pan your Pheafants have been in half a Ladle of good Gravy, with as much Ham-cullis, let all together boil well, fkimming the Fat off, ftrain off this Sauce in a. filk Strainer, and put your Truffles into your Sauce again ; being ready to ferve up, difh your Pheafants with the Truffles round them, put. your Sauce over them, and ferve them up hot for Entry. 'T Pheafants ftewed in a Bratje. TAKE fome Pheafants, pick and draw them, trufs their Legs in- fide the Body, blanch them over a Charcoal fire, lard them with thick Bacon cut into Slices, as fmall as the Half of a little Finger, and fea- fon it with Pepper, Salt, fweet Herbs, and fine Spice. Take a wooden Larding-pin to lard your Pheafants; being larded, tie them with Packthread, and put them a ftewmg in the Braife ; Here follows the Way of doing it, 'via. Take a long deep Stew pan, or a Brafs Ketde, *The ModernCook. 219 Kettle, put into it fome Slices of Bacon and Beef, put in it your Phea- fants, and feafon them with Pepper, Salt, fome Bafil, Thyme, Bay- leaves and Onions ; then put in again another Laying of your Slices, moiflen them with a Ladle of Broth, and put them gently a Hewing, with Fire under and over ; being Hewed, ferve them with a minced Sauce, or a Ragout of Sweet-breads of Veal, or SpanijT? Cardoons, and ferve them up hot for Entry. Pheafants with Callage. TAKE fome Pheafants, and order them, the very fame Way as thofe before ; take fome Cabbage, blanch it, bind it with finall Pack¬ thread, divided into feveral Parcels, and put it a Hewing in your Braife, together with your Pheafants; this done, take them out, with your Cabbage, to drain, and diih up your Pheafants; between each Pheafant lay a Bit cf Cabbage, with a good Cullis over it, and ferve it up hot for Entry. Pheafants with Achia. TAKE fome Pheafants, pick and order them as thofe before, and put them on the Spit, wrapped up in Slices of Bacon and Paper tied round. Take fome Achia, cut it into Slices, and blanch it in hot Water; being blanched, put it in a Stew-pan with a little Llam- eifence, together with a little of your common Cullis, and a little Gra¬ vy, and fet all together a Moment over the Fire ; the Pheafants being done, draw them off, taking off the Slices of Bacon, dilh them up, let your Ragout be relilhing, put over them your Ragout of Achia, and ferve them up hot for Entry. Pheafants with Craw-ffh. TAKE young Pheafants, pick and draw them, leave the Vent whole, take the Livers, taking off the Gall, and mince them with fcraped Bacon, a Lump of Butter, Parfley, green Onions, Mulh- rooms, Pepper, Salt, and fine Spices; mince all together very final!, put it into the Bellies of your Pheafants, thruH the Rump into the Vent, and blanch them in a Stew-pan, with a Lump of Butter, fome green Onions and Parfley, all in Branches; then put them to the Spit, wrapped up in Slices of Bacon and Paper tied round. Take a Dozen of the middling Sort of Craw-filh, which put a Hewing; this done, take off the fmall Claws, pick the Tails, and put them in a Stew-pan, with a little Effence of Gravy ; let them flew, to make them have a Tafle. Your Pheafants being roafled, draw them off. take off the Slices of Bacon, dilh them up with the Craw-filh round them, and your Effence over them, and ferve them up hot for Entry. At another Time, make Ufe of Craw-filh Cullis, which is made in the following Manner: Take fome fmall Craw-filh, walh them well, and put them a Hewing with green Onions, Parfley, Pepper, Sab, and a little Water, and put them over the Fire ; as foon as the Wa¬ ter boils up, they are done : Pick them and pound the Shells ; put jn a Stew-pan a Piece of a Fillet of Veal cut into Bits, with fome Slices of Ham, Onions, and Carrots cut alfo into Bits, and put your Stew-pan over the Fire; when your Cullis begins to Hick a little, moiflcn it w r i:h Broth, and put in it fome Crums of white Bread, w r ith one 2 20 The Modern C o o io one or two Slices of Lemon ; tafte your Cullis, whether it be gaocf, take out of it all the Meat, put in your pounded Craw-fifh Shells, and {train them immediately off. You may ufe this Cullis with all Sorts of Meat, Partridges, or Pigeons, &c. When your middling Sorts of Craw-fifh have got a Talte, put them into this Cullis, and ferve them up hot. At another Time, put your Craw-fifh Tails in a Stew-pan with Gravy, fome Cullis and Salt, to make them relifh; then put them in your Craw-fifh Cullis, and after that your Cullis, with the Craw- fifh Tails over your Pheafants, and ferve them up hot. Pheafants , the Spanifh Way. TALE your Pheafants, finge, pick, and draw them ; mince the Livers with a Lump of Butter, feraped Bacon, Mulhrooms, green Truffles, if you can get any, fome Parfley, green Onions, Pepper, Salt, fweet Plerbs, and fine Spice ; mince all well together, put it into the Bodies of your Pheafants, tie them up at both Ends, and blanch them in a Stew-pan ; being blanched, put them on the Spit, wrapped up in Slices of Bacon and Paper tied round. Take a Stew- pan, put in it an Onion cut into' Slices, and a Carrot cut in fmall Bits, with a little Oil ; give it fome TofTes over the Fire, and moif- ten it with Gravy, good Cullis, and a little EfTence of Ham ; putin it the Half of a Lemon cut into Slices, four Cloves of Garlic, a little Bafii, Th) me, a Biy-leaf, a little Parfley, green Onions, and two GlafTes of White-wine. If you have any Carcafies of Pheafants, found them, and put them into this Sauce ; if you have none, pound the Livers you kept of your Pheafants, after you have taken off" the Gall ; when your Cullis is well fkimmed, let it be of a good Tafte, put in your Liver pounded, and (train oif your Cullis. Your Phea¬ fants being done, draw them off, take off the Slices of Bacon, diflr them up with your Spanijb Sauce over them, and ferve them up hot for Entry. They are alfo ferved up cut into Pieces ; after they are done, cut them, put them in a Stew-pan with your Spanfo Sauce, and ferve them up hot for a fmall Entry. CHAP. XXII. Of Heads, Plucks, and Gibblets. An Entry of Turkey-wings. 1 ' AK. h the Wings of Turkies; being well picked and fealded, -L . blanch them, cutoff the fmall End, and break the Bane with a. Kmfe in the Middle of the Wing ; put them in a Stew-pan, put in it fome Mufhrooms, a Bit of Batter, a Bunch of Parfley, green Onions, and a Branch of Bifil, with three Cloves ; the Bunch being tied together, put it with your Wings ever the Fire, tofs them up now and then, flrew a Dull of Fleur over them, mciflen them with Broth, The Modern Cook, 22 1 H-roth, feafon them with a little Pepper and Salt, and let them boi* very foftly ; being boiled, make a thick Sauce with five Yolks of Eggs, and beat them up with a little Cream, or Milk ; put in it a little Nutmeg, and a Couple of Shalots cut very fmall, let your Fricaffee be of a good Tafie, and thicken it; being thickened, put in a little Parfley cut fmall, with a Lemon-juice, difh it up, and ferve it up for a fmall Entry. You may make your Fricaffee with a brown Sauce, in moifieaing it with Gravy, and thicken it with Cullis. Other Turkey-wings drejfed with a whits Sauce. YOUR Wings being Icalded, plucked, and blanched very c’ean, putin the Bottom of a Stew-pan, or Kettle, Slices of Bacon, place- in it your Wings, and feafon them with Pepper, Salt, forne Slices of Onion, Bafil, Bay-leaves, and fome Lemon-flices, with two or three Cloves; continue to cover them with Slices of Bacon, and moiflen them with Broth, which mull be a little above the Wings. If you have no Broth, moiiten them with Water, and they will be fo much the whiter: Then fet them a Hewing very foftly, and take Care they do not go on too fall a Hewing ; make a little Ragout, as follows: Take a Stew-pan, put in it a Lump of Butter, and fome Mulhrooms cut in Slices, tofs them up now and then, drew a Dull of Flour over them, moifien them with good Broth, and let them foak foftly a While. Your Wings being done, take them out, drain them, and difh them up; let your fmall Ragout of Mulhrooms b& cf a good Relilh, and thicken it with Yolks of Eggs, as that above. Your Ragout being thickened, put in it the Juice of a Lemon, put it over the Wing-, and ferve it up hot for a fmall Entry. You may ferve them up in a Terrine, in the fame Manner. [ Another Entry of Turkey-wings with fine Herbs. TAKE your Wings of Turkies ; being fealded and blanched, lay in^the Bottom of your Stew-pan, or Kettle, fome Slices of Ba¬ con and Veal, place in it your Wings, and feafon them with Pep- : per, Salt, fome Onion-flices, Bafil, Bay-leaves, fome Slices of S Lemon, and two or three Cloves ; continue to cover them, with your Slices of Bicon and Veal, cover them, and put them a Hew¬ ing. Being done, take them out, lbew over them the Crums of Bread, place them in a Dilh, let them take a Colour in the Oven,. or upon the Gridiron, and dilh them up for a fmall Entry. Yon may fry them, after you have dipped them in Eggs and flrewed with Crums of Bread, &c. and make Ufe of it as a fmall Entry, or to : garnilh fome Dilh with, as a Piece of Bref, &c. f 1 Wings of Capons, Fowls, and Chickens are dreffed and ordered, . as thofe of Turkies above. Another Entry of Turkey-wings in Salpicon glazed. TAKE Turkey-wings; being fealded and blanched, break the Bines, and draw them out, at the bigger End of the Wing ; draw the'Bones dexteroufly, and fill or fluff them with Salpicon ; here followsQhe Way of making the fame : Cut fome Ham into fmall fquarc Pieces, fufficient for the Quanti¬ ty of Wings you take ; cut fmall fome Mulhrooms and green Truf¬ fles, 2.22 The Modern Cook. fles, if you have any, and Slices of Whites of Fowls, likewife cut in fmall Squares; put your Ham, thus cut fmall, in a fmall Stew- pan, to let it fweat with a little Butter ; ftrew them with a Duit of Flour, put in a few green Onions cut fmall, with a little Parf- ley, and moiften it with a little Gravy ; then put in your Mufti- rooms and Truffles cut in Squares, together with the White of Fowls, Jet it ftew a little While, have a good Talte, and put in it a Lemon- juice ; there mull be no Sauce left, and let the Salpicon be juft thickened ; fluff the bigger End of your Wings, few them up, and lard them with fine Eicon ; being larde 1 , put them in a Stew-pan, with fome Slices of Ham and Veal, a Bmch of fweet Herbs, two fmall Onions, and a Slice of Bicon upon them ; moiften them with two Ladles of good Broth, and let them flew ; being ftewed, take out your Wings, and keep them hot; lira n their Broth through a Strainer, put it again in the Stew pan over the Fire, and let the Sauce turn to a Caramel- Now pur in again your Wings, and keep them upon hot Cinders, fo that they may the more eafily glaze, or turn to Caramel ; being glazed, and ready to be ferved up, take off the Thread, difh them up, put into their Stew-pan a little Gravy and Cullis, with a Lemon-juice, ftrain it through a Strainer, put it over your Wings, and ferve it up hot for Entry. An Entry of Sheeps Tongues. TAKE Sheeps Tongues, and put them into cold Water ; throw them into hot Water, to take off the Skin ; being blanched, put them a boiling in a Kettle with Water, Onions, Pepper, Salt, Cloves, fweet Herbs, and Bty-leaves. Being boiled, you may ufe them with all Sorts of Ragouts. Sheeps Tongues , the St. Geran Way. C U T your Tongues into very thin Slices, make a Laying of them in your Difh, put over it a little Parfley cut very fmall, green Onions, a few fweet Herbs, and a little Pepper, and moiften it wdth a little Cullis ; make another Laying of your Slices of Tongues, feafon it the fame, and fo’go on till your Difh is full ; ftrew over it Crums of Bread, let it take a Colour in the Oven, and ferve them up hot for a fmall Courfe. Sheeps Tongues larded. LARD your Tongues ; being larded with fine Bacon, put them on Skewers and roaft them ; being done, difh them up with a Pepper and Vinegar, or fweet Sauce, according to the Mailer’s Palate, and ferve them up hot. Sheeps Tongues , the German Way. TAKE fome Carrots, cut them in pretty fmall Slices, put them in a Stew-pan with Gravy and Cullis, and let them ftew ; then take your Sheeps Tongues, and let them ftew foftly with your Roots; put in it a Glafs of White-wine, and fo let them foak 3 let them be re- liftting, difh them up, put your Roots over them, with their Cullis, and a Lemon-juice, and ferve them up hot for Entry. Other The Modern Cook. 223 Other Sheeps Tongues in Ragout. TAKE Sweet-breads of Veal, Muihrooms, Truffles, and a Clinch of fweet Herbs, keep thefe ready in a Stew-pan, put in a Spoonful both of Gravy and Cullis, and boil all together ; then takefome finall Sheeps Tongues, open or flit them in two, and let them foak foftly with the reft; add to it fome Artichoke-bottoms, and let it be of a good Tafte ; being done, put in a Lemon-juice, diih them up, and ferve them up hot. Sheeps Tongues in Papers. TAKE boiled Sheeps Tongues, that are good and palatable, flit them in two, and make a little Force-meat with a Bit of Veal, blanch¬ ed Bacon, and a Bit of Beef fewet; feafon thefe with Parfley, green Onions, Mufhrooms, fweet Herbs, fine Spice, Pepper, and Salt, and mince all well together. Then cut fome Paper big enough to wrap in your Tongues, take off your Force-meat, and pat fome into your Pa¬ per ; put in it a Tongue, and after that your Force meat over the Tongue, as you have done under it, and wrap it up as dexteroufly as you can; do the fame with all your other Tongues, place them in a Baking-pan, and let them be baked in the Oven, or under a Cover ; being baked, diih them up, and ferve them up hot for a fmall Entry. Sheeps Tongues broiled. YOUR Tongues being boiled, put a Lump of Butter in a Stew-pan, with Parfley and green Onions cut final!; fplit your Tongues, but do not part them quite; put them in them Stew-pan, feafon them with Pepper, Salt, fweet Herbs, and fine Spice, fet them a Moment over the Fire, ftrew fome Crums of Bread over them, and let them be broil¬ ed ; being broiled, diih them up with a Shalot-Sauce, or Pepper and Vinegar thickened, and ferve them up hot for a fmall Entry. Sheeps Trotters in a qyhite Fricajfee. BOIL your Trotters, and cut them into Pieces ; put it into a Stew- pan with a Lump of Batter, and an Onion cut fmall, give it fome Toffes upon the Fire, and put in your Trotters a little floured ; give them alfo fome Toffes, and moiften them with fome Broth. Then make a thick Sauce with Yolks of Eggs, beat thefe up with a Lemon- juice, Nutmeg, Rocambole, and Parfley cut fmall, and fo thicken your Fricaffee; let it have a good Tafte, diih it up, and ferve it up hot for Entry. Other Sheeps Trotters in Surtout. TAKE Sheeps Trotters; being boiled, cut them into Bits, as thofe before, and do them the fame Way, moiftening them with Gravy and Cullis ; let them have a good Tafte, and let them be cold; being cold, diih them up, cover them with a little Force-meat very thin, and make ! them very fmooth ; ftrew over them Crums of Bread, let them have a good Colour in the Oven, or under a Cover, and ferve them up 1 hor., Another Time, ftrew them with Parmefan Cheefe, and they muft be but a little While in the Oven. An 224 The Modern Cook. An Entry of Sheeps Trotters forced. \ LET your Sheep’s Trotters be well fcalded, and let them flew lit good Seasoning, taking Care they be not over done; take them off, take out the Bones, ftretch the Skin upon the Dreffer, force them, and roll them up one by one; then place them in a Difh, moiften them with a little Fat, ftrew them with Crums of Bread, &c. and let them take a Colour in the Oven being pretty brown, difh them up with a little Cuilis under them, and ferve them up hot for Entry. These Trotters are alfo dreffed with a white Sauce, in putting them into a SteWrpan with melted Lard, fweet Herbs, green Onions, which you mud take out again, Pepper, Salt, and Nutmeg; thicken your Sauce with Yolks of Eggs and Verjuice, and ferve it up hot fora fmall Entry. Another Way of dr effing Sheeps Trotters forced. YOUR Trotters being forced, dip them in a beaten Egg, and ftrew them with Crums of Bread, &c. let them be fried in Hog’s- lard, and ferve them up hot with fried Parftey, for a fmall Entry. A Calf’s Liver roajied. TAKE a Calf’s Liver that is far, and lard it with fine Bacon; being larded, put it upon a Skewer, or Skewers, and tie it to the Spit ; this done, take it off, difh it up, putting over it a thick Pepper and Vinegar Sauce, and ferve it up hot for Entry. Another Calf’s Liver in a Braife. T A K E a Calf’s Liver, lard it with thick Bacon, and put it to be done in a Braife; this done, take it off, and let it drain ; difh it up, putting a minced Sauce over it, or a Ragout made of Sweet-breads of Veal and Mufhrooms, and ferve it up hot for Entry. Another Calf’s Liver , the Lyons Way . TAKE a Calf’s liver cut into very thin fmall Slices, and put it in a Stew-pan, or Frying-pan, wli a Bit of Butter, and green Onions cut fmall; p/'t it over a quick Fire, and feafon it with Pepper and Salt; let it have a good Tafte, putting in it a Dafh of Vinegar, and Itrewing over it a Duft of Flour ; then moiften it with a little Gravy, difh it up, and ferve it up hot. A Calf’s Liver in a Caul. TAKE a Calf’s Liver, take oft the Skin, and mince it well with a Piece of Bacon and a Bit of Beef-fewet; being well minced, put in a few Crums of Bread boiled in Milk, and feafon it with Pepper, Salt, fweet Herbs, and fine Spice ; put in four or five Yolks of Eggs, the White whipped up to Snow, and put it in a Stew-pan ; take Hog’s Fat, cut it in fmall fquarc Pieces, and put it to your Calf’s Liver; then take a Stew-pan, put in it very thin Slices of Bacon, and a Caul of Veal ; if the Caul is not big enough, put in two of them; put a Glafs of Calf’s Blood into your Liver, with your Snow, mixed well all together; put half of it into the Stew-pan, where you have your Caul of Veal; put in it a little Ragout, made of Sweet-breads of Veal and Mufhrooms ; put the reft of your Calf’s Liver over it, and cover it with the Remainder of the Caul; alfo cover it with fome Slices of Bacon, The Modern Coot • 2,25 Baton, and fofend it to the Oven to be baked. Being baked, take it out, ikim off the Fat; put your Difh over it, turn it upfide down, take out all jour Slices of Bacon, and take well off the Fat from them ; this done, wipe well off the Border of your Dilh, with a little Cullis over it, and ferve it up hot for Entry. Calf's Feet rolled. TAKE Calf’s Feet, take out the Bones, put them upon your Dreffer, put a little Force-meat to them that is good, roll up your Feet very clofe, and bind them with Packthread 5 do this with all your Feet, and put in a Kettle Slices of Bacon jand Beef; place in it your Feet thus rolled up, and feafon them with Pepper, Salt, fweet Herbs, fine Spice, and Onions cut in Slices ; cover them with fome Slices of Bacon, moiften them with Water, and put them a Hewing. Being done, take them out and drain them ; then take off the Pack¬ thread, 4 Hh them up with an Effence, or Cullis, over them, and ferve them up hot for a fmall Entry. Another Time, drefs them with Parmefan Cheefe ; in placing them in your Diih, ftrew over them your Parmefan Cheefe, and fend them to the Oven, to get a Colour. Other Calf's Feet. SPLIT your Calf’s Feet in Halves, take out the large Bones, blanch them, and put them in a Kettle, with fome Slices of Bacon, fea- foned with Pepper, Salt, a Bunch of fweet Herbs, and fome Onions, moiften them with Water and fat Broth, and fet them a Brewing; this done, take them out and marinate them ; then make a Batter with Flour and Eggs moiftened with Beer, take your Feet out of the Mari¬ nade, put them into your Pafte, and fry the Hog’s lard ; being fried, you mayufe them to garnifh fome large Dillies of Meat, Cfc. A Calf's Chaldron. BLANCH your Calf’s Chaldron,- and put it into a Kettle with fome Slices of Bacon, a Piece of fait Pork, Onions, fweet Herbs, Salt, and Pepper; moiften it with Water, and fet it a ftewing ; being done, take it out, difh it up, garnifh it with Parfley and fmall Bits of Bacon, and ferve it up hot for a fmall Entry. A Calf's Chaldron , the Italian IVay. YOUR Calf’s Chaldron being dreffed, as before, take well off the Fat, and cut it into fmall Bits ; take a Stew-pan; put in it green Onions cut fmall, and fome Mulhrooms, with a Spoonful of good Oil, and put it over the Fire; then put in your Chaldron, and moiften it with a little Gravy, Cullis, a Glafs of white.Wine, and a Crum of Garlic; let it have a good Tafte, difh it, and ferve it up hot. A Calf's Head forced. TAKE a Calf’s Head with the Skin, and feald it; it being well cleaned, take cut the Bones, and take off the Skin ; take a roafted Fowl, take alfo off the Skin of it and the Bones, and put the White upon a Dreffer, with fome Mufhrooms, and a few green Onions cut fmall, feafoned with Pepper, Salt, and fine Sp ce, and a very few Sweet-breads, blanched Bacon, and Beef-fewet, as much as \ou want, O three ■826 tfhe Modern Coos, three or four Yolks of Eggs, with a few Crums of Bread foaked St Cream ; mince all well together, and pound it in a Mortar; being, pounded, take it out, fpread the Skin of the Head upon your Dreffer,. with the Side of the Ears downward,, fpread a Lay of your Force-meat over it r and put to it a Ragout of Pigeons, Partridges, Quails, or Or¬ tolans, in the fame Manner as that in a 1 oupeton ; cover the Ragout with the fame Force-meat, fo ibid, or wrap up the Head, that it may appear whole, wrap up the upper Part 'with a Flank of Veal, and tie it with Packthread, Take a Kettle of its Bignefs, and put in the Bot¬ tom Slices of Bacon and Beef, feafoned with Pepper, Salt, fine Spice, a very few fweet Herbs, fome Onions in Slices, Carrots, Parfnips’ green Lemon-dices, whole green Ontonsj and Bay-leaves. Now put your Calf’s Head in the Kettle, feafon Top and Bottom alike, lay Slices of Beef and Bacon over it, and moiflen it with Water or Broth put a Cover over your Kettle,, with Fire under and over ; being well ilewea, take it out, and let it drain, in cutting Off the Packthread ;■ difh it up, and put a Ragout of green Truffles, or other Ragout, over it, and lervc it up hot. It may alfo be ferved up with CraW-ffh ; to this Purpofe, they put a Ragout of Craw-f.fh over it. They ferve it alfo up in different Ways; and what make the Difference are the different Ragouts they put cfrer it. To make thefe Ragouts, may be feen in the Chapter of Ragouts and CulltJJ'cs. It may be alfo ferved up rolled, without making Ul'e of Ragouts, in putting Cnliis over it. You need only put into your Force- jneat Ham cut in Imall fquare Pieces, good Bacon cut the fame Way, and Piftacho-Nuts fcalded; all being mixed, fpread it over the Skin of y our Calf s Head,, roll it up,, wrap it in a Napkin, and let it flew as t lc former ; being well dewed, you may ferve it up cold, cutting it into Slices, and with what Sauce you like.. Calf’s Head, the Hanoverian Way. CUT the Call’s Head in two, but let Half of the Neck be joined to it ; feald it very white, take oat the Jaw-bones, and let it boil in a Ketile • feafon it with Pepper, Salt, fweet Flerbs, Onions, and fome Slices of Bacon and Beef; moiflen it with Broth, cover your Kettle,, am put it over the Fire ; make a Ragout with fome Sweet-breads of Veal, hdufhrooms, and '1 ruffles ; your Head being done, put it in a arge Difh, and take out all the Bones, the Eyes, and the Brains ; cut the i onguc into feveral Bits, the Eyes, and the Brains, the fame; ‘ 1 1 U P y ou r Calf’s Tongue, with the Eyes and the Brains, put your Ragout over it, and let it have a good Tafte; take the Skin off the rlcad, cover with it your Ragout, moiflen it with melted Lard, and Itrew it with Parmefan Clieefe ; then fend it to the Oven, let it have a good light brown Colour, and ferve it up for Entry. Another Calf’s Head with Force-meat. - C U T , cfF the CaIf ’ s Head with Half of the Neck joining to it, feald -t very w ute, and take out the Eones ; this done, take a Ragout made with young Pigeons, Sweet-breads of Veal, Cocks combs, Mufh- a ‘ K Eruffles; put all together into a Stew-pan, adding to it - a Spoonful of Gravy, and as much of Cullis ; let it boil a Mo- jnent, The Modern Cook; n f j mcftt, take it off, and let it be cold ; being cold, put a Napkin in a Stew-pan, fpread the Calf’s Head over it, and put in it your Ragout of Pigeons, with a little Force-meat over it; few up the Head, wrap it up in the Napkin, and tie it well, fo that it may keep round like a Bail. Take a Kettle, and put in it Slices of Bacon and Beef, with Onions ; put in the Calf’s Head, and feafon it with Pepper, Salt, fweet Herbs, and Onions; cover it again with Slices of Bacon, moiflen it, cover your Kettle, and let it flew foftly over the Fire. The Head b.ing done, take it out, drain it, dilh it up, put a Culhs over it, and ferve it up hot for Entry. Double Tripes of Beef the Polifh Way. TAKE fome Tripes, let them be well boiled, and very white and clean ; put in a Stew-pan a Lump of good Butter, green Onions and Parfley cut fmall, Pepper, Salt, fweet Flerbs, and fine Spice ; put in vour Tripes in Pieces, the Bignefs of a Fland, put them over a Stove, and let them flew foftly, to have a Tafte; then ftrew them with Crums of Bread, broil them on both Sides, let them have a good Colour, dilh them up, put brown melted Butter over them, with a Lemon-juice, and ferve it up hot. _ Other double Tripes , the Polifli oy, wit to Suffron cud Rice. TAKE Tripes that are well cleaned and very white, let them be blanched, and put them into a Stew-pan, feafoned with Salt, a Bunch of fweet Herbs, and fome Onions ; moiflen them with Water, and fet them a boiling; take a large Gut well cleaned and waflied, take Rice well picked, the Quantity you think lit, and wafli it; being walked, feafon it with a little Salt, beaten Pepper, Parlley-roots cut into fmall fquare Pieces, Parfley cut fmall, and a little pounded Mace, mix all together, and Huff therewith your Gut , but let the iat bide always inmoft, and bind it up with Packthread on both Ends ; wnen your Tripes are half boiled, put them a ftewing with it : They com- monlv boil thefe Tripes a Day before ; when you make Ule Oi them, take Half a Dozen of Onions, cut them into Slices, put them m a Stew-pan with Water over the Fire, feafon them with a little Pepper and Sa't, let them boil till they are very foft, and pafs them through a Sieve, like a Cullis; this done, keep them hot, take your Tripes and cut them into Slices, the Length of a Finger, and the Breadth the fame ; put them in a Stew-pan with a Lump of good Buttei , and give them fome Toffes upon the Fire; then moiflen them with a little Broth, feafon it with a little Salt, and a Bunch of fweet Herbs, put m your Cullis of Onions, and two Pieces of your Guts of Beef fluffed, with Rice, each Piece being of the Length bom five to fix Inch-S, an let them flew foftly a While. Take a little pounded Saffron, foaked i n a little Broth; let your Tripes be of a good 1 afte, put in it your ba - fron, till you fee it to be of a fine Colour, difh them, and fenc taem up. . „ - Other double Tripes, the Polifh Way, with oapfron. YOUR Tripes being boiled, as thefe before, cut them into long Slices, the Length of a Finger; put a Lump of Butter in a Stew-p-n* Qs WKI> E'2#' The Modern Cook.. with fmall Onidns cut very fine, and give it fome TolTes upon' the’ Fire ; put in your Tripes, give them likewife fome Toffes upon the Fire, itrew them with Flour, moiften them with a Ladle of Broth, feafon them with Pepper, Salt, and a Bunch of fweet Herbs, and let them flew very foftly; take a little pounded Saffron, foaked in a little Broth ; let your Tripes have a good Tafte, putting to them a Lemon-juice, arid then your Saffron, till your Sauce be of a pretty deep Colour ; but take Caie not to put too much Saffron, becaufe too great a Quantity will fpoil it; difh them, and ferve them up hot for a finall Entry. Other double Tripes , a white Fricafjee. 1 AKE your Iripes well boiled, and’ well cleaned, cut them into Slices, the Length of a Finger, put a Lump of Butter in a Stew-pan, with an Onion cut very fmail, and give it fome Toffes on the Fire; put in your Tripes, flrew them with a Duft of Flour, moiflen them with a Ladle of Broth, and feafon them with Pepper, Salt, a Bunch of fweet Herbs, and a Glafs of Wine, let them flew foftly, and let them have a good Tafte; then thicken up your Sauce with five or fix ®§§ s > a little Parfley cut fmall, a Couple ofShalots, and a little Nut- meg ;^mix your Eggs with the Juice of Lemons, and fo thicken your Fricalfee; this done, difh it up, and ferve it hot for a fmall Entry. At another Time, put into your Sauce a little Oil, with a Clove of Garlic. ^ AFricajfee of'Sheeps Trotters, the Italian Way. TAKE your Trotters ready boiled, and cut them into Pieces; puj into a Stew-pan a Lump of Butter, with an Onion cut fmall, and fome Mufhrooms; put all this a Moment over the Fire r ftrew over them a Huft of Flout, and moiften it with fome Broth ; feafon it with Pep¬ per, Salt, fweet Herbs, a Couple of Glades of Rbetiijhj or other whit'* Wine, a little good Oil, a Clove of Garlic, and Parfley cut fmall, and thicken it with Eggs ; let it be relifhing, difh it up with a Lemon-juice over it, and ferve it up hot. J At another 1 ime, inftead of Eggs, take Cullis and Gravy. A Quarter of Veal in a Caul . Quarter of Veal, and roaff it ;• when roafted, take it off the Spit, cut all the Fleh from off the Back, Leg, and Loin making a great Hole or hollow Place ; mince the Veal yofl cut out” with fealded Bacon, Beef-fewet, and Calf’s Udder; when it is all well rninced, lcafon it with Pepper, Salt, fine Spice, Onions, fweet Herbs Crums of Bread fteeped in Cream, and about twelve Yolks of Eggs* and mmee all together very well ; have ready a Veal Caul, lay ir on the Difh you intend to ferve it in, lay your Quarter of Veal upon it and maxe a Wall, or Rim, all round the Loin, and upon the Lee’ with your Force-meat. You muft have ready a Ragout of Squab Pigeons made thus : Take about eighteen Pigeons, well clean fed, trufs tiie Eegs infide the Bodies, and blanch them in boiling Water• when blanched, drain them, and lay them in a Stew-pan with Sweet-breads-, Mufhrooms, Truffles, Artichoke-bottoms cut in Pieces, Cocks-combs and a Ladle of good Broth, and fet it over the Fire to flew ; when it a Kewed enough, put in as much Cullis as you think proper, with Lemon- *£he Modern Cook. z.2% "Lemon-juice, make it favcury, and let it ftand to cool; then put your ■Ragout in the Hollow of your Leg and Loin of V eal, and cover it with the reft of the Force-meat; beat fome Eggs, and mb them all over the Force-meat, and make it as even and as uniform as poftible ; lap it all over with the Veal-caul, as fmooth as you can ; bruili it all over with melted Butter, ftrew ic with Crums of Bread, put it in the Oven to bake, and give it a line brown Colour. When you fend it up, put a good a Culiis, or Effence of Ham, under it.. A Fillet of Veal glazed. TAKE a large Piece of a Fillet of Veal, cut off all the Skin, and lard it very fine with Bacon; cut a Hole in the Side of it, fo that it may hold about fix Squab Pigeons, with green Truffles, feafoned with Pepper and Salt. At another Time, fill ic with Force-meat, few it up, put it into a Stew-pan, with Pieces of Bacon and Ham at Bottom, ■Onions cut in Slices, a Faggot of fweet Herbs, Cloves, and two Cloves of Garlic, wet it with Water, and flew it ; when ftewed enough, take it out of the Stew-pan, ftrain the Broth, fkim it well from the Fat, and put it back into the Stew-pan ; fet it over the Fire, let it flew a- way till it becomes brown, put in your Veal, and fet it over a very flow Fire, that it may glaze more gently. When you are ready to fend it up, put a Culiis, or an Italian Sauce, in the Difh under it, and ferve it hot. You may do a Neck of Veal, or Veal-cutlets, the fame Way, ei¬ ther larded, or not larded, but forced. A Quarter of Veal roafled. TAKE a good hind Quarter of Veal, fteep it .in Water For fome Time, and blanch it; lard the Loin, cover the Leg with Bacon, fpit it, paper it all round, and roaft it. When it is roafted, take off the Bacon and Paper, ftrew the Leg-end with Crums of Bread, give it a good Colour, take it off the Spit, and put it in the Difh with Gravy and Shalot Sauce under it. A Quarter of Veal with Cream. LARD a good white hind Quarter of Veal with thick Pieces of Bacon, feafoned with Pepper, Salt, fine Spice, and fweet Herbs; lard it from one End to the other, and put it in an oval Stew-pan that will fit it, with Pepper, Salt, Spice, fweet Herbs, Onions, and a few Cloves of Garlic; put to it a Ladle of Broth, a Glafs of Vinegar, or the Juice of twelve Lemons ; put it over the Fire, that the Tafte of the Seafoning may penetrate, turning it now and then; afterwards fpit it, and cover it with Slices of Bacon ; lap it round with Paper, tie it up well, and let it roaft gently. Make a Sauce as follows: Take a good Piece of frefh Butter, put it into a Stew-pan, with a little chop¬ ped Parfley, grated Nutmeg, a little Duft of Flour, and, at leaft, a Pint of Cream, fet that over the Stove, and take Care it does not turn to Oil; make it favoury, take the Quarter of Veal off the Spit, put it into the Difh, take off the Bacon, pare the Handle, pour the Cream- fauce over it, and ferve it hot. A Quarter of Veal marinated. LARD it with thick Pieces of Bacon, feafoned as before, and put it Q_3 hit* ■2jO The Modern Cook. into a Pan that will fit it, with Pepper, Salt, Slices of Lemon, Onions, Bay-leaves, and Vinegar, according to your Difcretion; let it lie in thac Seafoning three or four Hours, fpit and cover it with Pieces of Bacon, lap it round with Paper, tie it well, and put it down to roafl; put the Liquor that it was deeped in, into the Dripping-pan, with a- bout a Pound of Butter, and bade the Veal with it, while it is a road- ing. When it is roafted, take off the Slices of Bacon, put it in the Dilh you intend it for, put Effence of Ham over it, and ferve it hot, Inilcad of Eilence, you may make Ufe of a thick Pepper and Vinegar Sauce. A hind Quarter cf Veal forced and roajlcd. TAKE a good white Quarter of Veal, lay it on a Table on the Kidney-fide, fplit it on the bony Side of the Leg, and ftretch the Flefh and the Skin ; make a little Force-meat, made of the White of Fowl thus: Take a Pullet or Capon, cover it with Bacon, and roalt it; when it is ready, take it off, bone it, a.nd put to it fome Onions chopped fome Mufhrooms, a Calf’s Udder blanched with a little Bacon, feafoned with a little Salt, Pepper, fine Spice, two or three Yolks of Eggs raw, and a few Crums of Bread deeped in Cream ; mince all weil together, pound it in a Mortar, take it out, put it upon the Veal, that you have laid open, and put a Ragout of Squab Pige¬ ons, or orher Things, as you would for a Pulpatoon ; cover the Ra¬ gout with fome of the fame Force-meat, and fill your Quarter of Veal with it, fo,that the Ragout and Force-meat may be well clcfcd in it ; few it up, blanch it, and lard the Lcin-end ; fpit it, cover that Part with Bacon that is not larded, lay it round with Paper, tie it with Thread, road it, and bade it now and then. When it is ready, take off the Paper, and drudge it with Crums of Bread; then take it off, put it in theDiih, make a Hole in the Leg-end, as big as the Bottom of a Plate, put into it a Ragout of Mulhrooms, or green Truffles, dick it round with Skewers of Sweet-breads, and fat Livers, and fervd it with Gravy, Cullis, or Efience of Ham under it. Veal, the Citizens Way, white. CUT pretty thick Slices of Veal, and lard it with Lardoons of a Calf’s Udder, feafoned with Pepper, Salt, fine Spice, Parfiey, and young Onions chopped ; put fome Slices of Bacon in a Stew-pan, and iay your larded Veal upon it; put it over a flow Fire at fird, that it may fweat, and give it a Colour on both Sides ; put in a little Flour, and fome good clear Broth, and let it dew gently.' When it is ready, ikim off die Fat, bind the Sauce with two or three Yolks ofEggs, and a little Lemon juice, make it favoury, put it in the Difh, and ferve it hot. A Breajl or Loin of Veal in a Braife. TAKE a Bread or Loin of Veal, and lard it with thick Pieces of Bacon, feafoned with Salt, Pepper, Spice, and Herbs ; take an oval Stew-pan, lay fome Slices of Bacon, and a Fillet of Veal, at Bottom, feafoned with Spice, a fewfweet Herbs, Onions, Carrots cut in Slices, and a few Slices of Lemon ; put in your Loin of Veal, and let the Kidney-fidc be uppermod, with the fame Ingredients over as well as un- The M O D E R W C O O K. 231 <3er, and fet it a flewing, with Fire under and over. When ready, take it out, drain ir, put it in the Difh you .intend it for, with a Ra¬ gout of Sweet-breads, Cocks-combs, Truffles, and Morclls over it; fometimes a Ragout of Cucumbers, Afparagus, Lettuce, Peafe, or a- ny other Ragout you think proper. The Chapter of Ragouts will di¬ rect you how to make thefe different Ragout:. A Loin of Veal with Cream. TAKE a good white Loin of Veal, and lard it well with thick Pieces of Bacon and Ham ; put it into an oval Stew-pan, and put to it fome Onions cut in Slices, TweetBalil, Thyme, Bay-leaves, Corian¬ der feed pounded a little, Salt, Pepper, a good Piece of Butter, and fix Pints of Miik ; put it over the Fire, that it may tafle well of the Ingredients, for about Half an Hour, and take it off the Fire; take a Stew-pan, put into it two Handfuls ofFlour, and two or three Yolks of Eggs, ar.d wet it with either Milk or Cream ; when diluted, put it to your Loin of Veal, fpit it, and roaft it, beating it afterwards with that Batter. Obferve that it grows crufly and of a good Colour. When you are ready to fend it up, .put it in the Difh you intend it •for, with a Pepper and Vinegar Sauce under it. You will find the Man¬ ner how to make it in the Article or Chapter for CulliJJes. A Breafl of Veal forced and larded. TAKE a Bread of Veal, run a Knife betwixt the Flefh and the Bones, fluff it with Force-meat, and few or fkewer it 5 blanch and lard it very fine, put it into a Stew-pan proper for it, with thin Slices of Ba¬ con under it, and feafonit with Salt, Pepper, and fine Spice ; put the larded Side of the Breafl downwards, and put to it fome Onions cut in Slices, a few fweet Herbs, fome Slices of Veal, Ham, and Bacou over it feafon it well, let it Hew gently, and take Care it does not colour too much. When ready, and of a good Colour, take it out, let it drain, put it on the Difh you intend it for, put to it Effence of •Ham, or a .Ragout of Lettuce, or of Tops of Afparagus, &V. and ferve it up. A Leg or Loin of Veal , like Sturgeon. TAKE a good white Leg or Loin of Veal, and lard it with Half Bacon and Half Ham ; take a large oval Stew-pan that will fit it, and put your Veal into it with Slices of Bacon, Ham, and Veal under it, fweet Bafil, Thyme, Bay-leave^, Salt, Pepper, Garlic, Onions, Cloves, a Lemon peeled and cut in Slices, and a Pint of Water ; put to it as much Wine as will cover it about tw'O Inches higher than the Meat, and cover it dofe, with Fire under and over ; when ftewed enough, take it out of the Stew pan, put it into your Difh, with Effence of Ham, or Pepper and Vinegar Sauce, made thick over it, and fend it up hot. You may let it lie in its Broth, and {land to cool, and lend it up cold. A Breafl of Veal fried. •'BRAISE the Breafl of Veal ; when done enough, take it out of the Pan, and cut it into two long-ways; marinate it with Pepper, Salt, Onions cut in Slices, Bay-leaves, Bafil, Slices of Lemon, Parlley, ®nd Vinegar j let it lie in that Liquor about two Hours ; then take it CL4 out i '232 ¥he M 0 D E R N C 6 O R? out, drain it, dry it with a Cloth, dip it in beaten Eggs, drew it with Crums of Bread,’ fry it in Hog’s-lard, give it a good Colour, and ferve it upon a Napkin, with fried Parfley. You may fometimes cut it in Pieces, and ao it, as above. You may likewife dip it in beaten Eggs, firewing fome Flour over it, and let it fry, as before. A Grijlle of Veal Fricaffe?. CUT the griftly End of a Bread of Veal in fmall Pieces, blanch it in Water, and ttfice it out to drain ; put a Piece of Butter in a Stew-pan, and the Gridles to it, a Bunch of fweet Herbs, Salt, Pepper, and Mufhrooms; fet the Stew-pan over the Fire, fimmer it a little, add to it a little Dud of Flour, fimmer it a little more, after the Flour is in, wet it with good Broth, and let it dew ; when about half done, add to it fome blanched Afparagus-tops, or Artichoke- bottoms, according to the Seafon ; to thicken the Sauce, take three or four Yolks of Eggs, a little Cream, and minced Parfley. When your Meat is dewed enough, put your Eggs and Cream to it, and keep it always dirring, that it may not curdle, until it is as thick as you would have it ; feafon it as you like, make it favoury, and ferve it hot. If you would do it with Verjuice, put Verjuice, indead of Cream. You may do it fometimes brown, by putting Gravy indead of Broth, about two Handfuls of Peafe, inflead of Afparagus, and bind it with Veal and Ham-cullis; feafon it as you like, make it favoury, put your Gridles in the Difh you intend it for, your Ragout over it, and ferve it hot. You may do Chickens and Pigeons, the fame Way. A Breaft of Veal in a Galantine. T A K E a Bread of Veal, take out all the Bones, dretch it, and beat it as fiat as you can ; feafon it with Parfley, Thyme, Marjoram, Winter favory. Marigolds, all well minced, Pepper, Salt, and Nut¬ meg ; roll it up well, tie it very clofe, tie it up in a Cloth, and boil it in very good feafoned Broth, Wine, and a little Thyme. When it is boiled, let it cool in the fame Liquor, fend it up, either whole pr in Slices, upon a Napkin, and garnifh it as you like. Veal-Blanquets. TAKE a Piece of Road-veal, cut off all the Skin and nervous Farts, into little thin Slices, and put fome Butter in a Stew-pan over the Fire, with fome chopped Onion ; fry it a little, add a little Dud of Flour to it. and wet it with good clear Broth $ put to it a Faggot of fweet Herbs and young Onions, feafon it with Spice, and make it of a good Tade ; put in your Veal, b.nd it with Eggs and Cream, like a Fricaffee, a little Shalot, Rocambole, and Parf¬ ley chopped fmall, and a little grated Nutmeg and Lemon-juice; make it favoury, and, lad of all, put in a Spoonful of Oil, and ferve it hot. . A Shoulder of Veal , the Piedmont Way. TAKE a Shoulder of Veal, take off the Skin, that it may hang rt one End, cut Lardoons of Bacon and Ham, feafoned with Pepper, Salt, fine Spice, and fine Herbs, and lard the Shoulder of Veal with The Modern Cook.' 233 itj cover it again with the Skin, and braife it; then take Sorrel and Lettuce picked and walked clean, chop it very well, and put it over the Fire in a Stew pan with a little Butter, chopped Parfley, Onions, and Mulhrooms ; the Herbs being Hewed tender, put to it fome good Cullis, Bits of Ham, and Sweet-breads cut in Dice. When the Shoulder of Veal is ready, take it out and drain it, put it in the Dilh you intend it for, and take off the Skin ; put fome of the fweet Herbs under and over, put the Skin over it again, wet it with melted Butter, ftrew over it fome Parmefan Cheefe, give it a Colour in the Oven and ferve it hot. A Neck of Veal in Force-meat Cutlets. BOIL the Neck of Veal in your Soup; when boiled, take it put, cut all the Flelh from off the Bones, and make it into a good Force-meat ; then form the Force-meat like Cutlets, with the Ribs flicking out, put them into a Baking-pan, and do them over with Yolks of Eggs and Crums of Bread ; put them in the Oven, give them a good Colour, put them in your Diflu with Gravy under them, and ferve them hot. A Fillet of Veal fluffed, the Piedmont Way. TAKE a Fillet of Veal a little mortified, lard it with Bacon and Ham, and put fome Slices of Bacon into a Stew-pan ; put in your Fillet, feafon it gently, and put to it fome Slices of Onions, a few Cloves of Garlic, Slices of Lemon, Bay-leaves, and a little Oil; Cover your Stew pan, and put Fire under and over, that it may flew gently. When it is ready, take out your Fillet and Slices of Bacon, put in a little Broth, Gravy, and Cullis, let all boil a little While, fkim the Fat off very well, ftrain it through a Sieve upon your Fil¬ let, and ferve it hot. You may do it fometimes, without Oil, be- caufe every body does not like Oil. It is fufficient, that it is done enough, and made favoury. You may leave out the Cullis, if you pleafe. Veal-cutlets in Papers. TAKE a Neck of Veal, cut it into Cutlets, in as handfome a Manner as you can, put them into a Stew pan with fcraped Bucon, Salt, Pepper, fweet Herbs, and Onions, and fet ail over the Fire, for a Minute, to give them a Tafle ; make a little Force-meat with a Bit of Veal, Beef-fewet, and fweet Herbs, and mince all very well together ; feafon it, as you think proper, put them up in Pa¬ per, with fome of the Force-meat under and over them in the Pa¬ per, place them in a Pan, and bake them in an Oven, or under a Baking-cover. When they are baked, ferve them up hot. A Breafl of Veal in a Surtout. YOUR Brealt of Veal being done in a Braife, fplit it in two, and lay it in its Dilh; get in Readinefs a F’orce-meat of Capon, make with it an Edge round your Dilh, and rub this Force meat with beaten Eggs, to make it fmooth ; this done, put in your Ragout of Sweet-breads and fat Livers, and put over the Brealt of Veal fome of the fame Force-meat, which colour with beaten Eggs, in ftrewmg fome $24- 5%^ Modern Cook. fame Crums of Bread over it; let it be baked, and, when don£* and pretty brown, take it out, take off the Fat, and ferve it hot. You will had the Manner of making Force-meat in the Chapter of Force-meat. CHAP. XXIII. Of Courfes with Beef, A rolled Buttock of Beef. Y OUR Buttock of Beef being boned, fplit it in two, firetch it cn a Dreffer, and lard it with thick Bacon well fcafoned; mince together fome boiled Flam, Pepper, Salr, fweet Herbs, fine Spice, Parfley, and Chibbol, with Crums of Bread be iled in fome Cream, and three or four Yolks of Eggs, and pound the Whole in a Mortar ; this done, lay your Mince-meat over your Beef, roll it up, and tie it with Packthread. Take a Pot, or Kettle, and lay in the Bottom of it fome Slices of Bacon and Beef, feafoned with Salt, Pepper, fweet Herbs, fine Spice, Onions, Carrots, and Parfnips; put in your Beef, laying over it fome Slices of Bacon, cover your Kettle clofe, and let your Beef be a doing, ten or twelve Hours, with Fire over and under it. Make a Sauce thus: Take fome Ham cut in Dice, fome Mufhrooms and Truffles cut final!, with Chibbol and Parfley, tofs it up in a little melted Bacon, and moiften it with fome good Gravy ; when your Sauce is almoll done, take off the Fat, thicken it with fome Cullis of Veal aud Ham, and, when you are ready to ferve, put in it an Anchovy cut fmall, with a few Capers. Your Piece of Beef being done, drain it, dilh it up, putting over it your Sauce, let it be reliihing, and ferve it up hot for a large Courfe. At another Time you may ferve this Piece of Beef with a Ragout cf Sweet-breads and Cocks-combs, as faid in the Chapter of Ragouts, where you will find the Manner of preparing this Ragout. A jhort Rib of Beef in a Braife. TAKE the firll fhort Rib of Beef which has the molt Fillet, take off the Fat, and lard it with fat Bacon, feafoned with fine Spice, fweet Herbs, Parfley, Chibbols, Mufhrooms, and Truffles cut finall ; tie your Beef with Packthread, lay it in the Bottom of a Kettle with Slices of Bacon, and over thefe feme lean Beef beaten flat, and about the Thicknefs of a Finger; feafon it with fine Spice fweet Herbs, Onions, Carrots, Lemon, Bay-leaves, Pepper, and Salt, and put in it your fhort Rib of Eeef, its Fillet turned towards the Bottom, to make it more reliihing; after you have feafoned it Top and Botom alike, lay over more Slices of Bacon and Beef, clofing the Cover with Pafte, with Fire under and over ; whilll your Beef is a Hewing, make a Ragout thus: Take Sweet breads, fat Livers, Mufhrooms, Truffles, Afparagus tops and Artichoke-bottoms if you have any, tofs it up in melted Bacon, moillen it with Gravy, tfhe Modern Cook. 235 and thicken it with a good Cullis of Veal and Ham. When you are ready to lerve it up, take ycur Beef out, drain it, and difli it up with your Ragout over it. This Ihort Rib of Beef may likevvife be ferved up with the fol¬ lowing minced Sauce, viz. Mince together a little Ham, Chibbol, Truffles, and Mulhrooms ; tofs it up, moiften it with Gravv, thicken it, ai laft, with a Veal-cullis, adding to it Anchovy cut (mall, and and Capers, and ferve up your Beef with this Sauce over it. You may alfo ferve the fame Piece of Beef with a Ragout of Endive, or with fome fmall Onions, or Spanijh Cardoons, or with Celery, or, at laft, with a Ragout of -Cucumbers, or this, viz. Take feveral Cucumbers, cut them in two, take out the Seeds, cut them, together with two or three Onions, in Slices, and let thefe marinate, two Hours, in Vinegar, Salt, and Pepper ; then wrap up your Cucumbers and Onions in a Napkin, fqueefe them and tofs them up in melted Bacon ; when they get all a Colour, moif¬ ten diem with Gravy, and put them a hewing. When you are ready to ferve, take off the Fat, thicken your Sauce with a Cullis of Veal and Ham, and pour it over your fhort Rib ofBeef. Yuu may make Ufe of the fame Ragout of Cucumbers for all Sorts of roafled Meat. A forced floor t Rib of Beef. YOU may fluff this Piece of Beef with a Saipicon. See how to make it, in the Chapter of Ragouts. Or, your fhort Rib of Beef being almoll roafled, take off the Flefh in the Middle, and mince it with middling Bacon, Beef-fewet, fweet Herbs, Spice, life, then fluff with this your ihort Rib of Beef between the Skin and the Bone, fewing it clofe, and let it be quite done. This mull be ferved up hot, with a little Cullis over it. A fhort Rib of Beef in the Form of a Foot-ball. TAKE the firft fhort Rib ofBeef, take off its Fillet, bone it, hrd it with fat Bacon and Ham, and make a Saipicon thus: Take blanched Sweet-breads cut in Slices, the Fleih of Pullets, Partridges, • and Pigeons, with fome Mulhrooms and Truffles, feafoned with Salt, Pepper^ fweet Herbs, Spice, raw Ham cut in Dice, Parfley cut fmall, Chibbol, and a little Garlic ; put them in the Middle over your fhort Rib, and few it up ; make it as round as you can, tie it with Packthread, and do it in a Braife. When you are ready to ferve up, take the Packthread off, dilh it up, put over it a minced Sauce, or a little Cullis with Anchovies cut fmall, and ferve it up hot for a firft Courfe. A rolled fhort Rib of Beef. TAKE the firft fhort Rib of Beef, bone it, and lard it through and through, with Bacon and Ham, feafoned with Salt, Pepper, fweet Herbs, and Spice ; roll up your Beef, tie it with Packthread, and place it in the Bottom of a Baking-pan, or Kettle, with Slices of Ba¬ con, Beef and Onions ; put over thefe your Beef, feafon it with Salt, Pepper, fweet Herbs, Cloves, Onions, and Carrots; pour in it a Bottle .of White-wine, lay over more Slices of Beef and Bacon, cover your 236 The M odern Cook,. Pan clofe, with Fire under and over, and keep in your Fire. Your rolled Beef being done, drain it, take off the Packthread, difh it up with a Cullis, or a minced Sauce over it, and ferve it up hot for a large Courfe. fa “ Beef made of a Scarlet Colour. TAKE! a Brifket of Beef, put it in Water five or fix Hours, take it out, wipe it, and rub it well with three Quarters of a Pound of Saltpetre; feafon it with fwect Herbs and Spice, wrap up your Beef well faltcd in a Napkin, and put it under Ground, feven or eight Days; take it out of the Ground, and put it in a Kettle, with Slices of Bacon and Beef, Onions, Carrots, Cloves, and fome fweet Herbs, filling the Kettle with Water, and boiling it flowly. Your Beef being boiled enough, difh it up with what Sauce you pleafe, or without Sauce, and ferve it up hot for a firft Courfe. Another Piece of Beef made of a Scarlet Colour , ferved up commonly for a dainty Difh, TAKE the fined Buttock of Beef you can get, take out the large Bone, but do not fpoil it, and put it in Water, five or fix Hours; : take it out, wipe it with a Cloth, lard it through and through with a large wooden Larding-pin, and feafon your Lardoons of Bacon with Salt, Pepper, fvveqt Herbs, Spi:e, and Salt-petre mixed together ; rub .alfo your Beef, all over, with three Quarters of a Pound of pounded Salt-petre, and feafon it with fweet Herbs and Spice. Then do the red, as .in •the Article before. A Joint of Beef in a Braife. LARD a Buttock of Beef with thick Bacon, and place in the Bottom of a Kettle Slices of Bacon and Beef, with Onions, Carrots fweet Bafil, rhyme, Bay-leaves, Cloves, Salt, and Pepper ; put over thefe youi Beef feafon Top and Bottom alike, and lay over more Slices of Beef and Bacon ; pour in it fome Water and a Bottle of Wine; cover the Kettle with Pade round, and let it dev/ about ten Hours, with Fire both under and over. Being done, take off the Fat, and ferve it up hot with a minced Sauce, or a Salpicon, over it. Another Joint of Beef. LET your Joint be half failed, put it in a Kettle with Spices and Onions, fill the Kettle with Water, boil and fkim it. Being done didiit rp, takeoff the Fat, and ferve it up hot for a Courfe, with a minced Sauce, or Anchovy-fauce. A Joint of Beef with coarfe Salt. TAKE a Buttock of Beef fait it, feafon it with fweet Herbs, Pep¬ per, and a little Salt petre; and lay it in this Seafoning, three or four Days; put it in* Kettle with Onions, Carrots, Parfnips, fweet Herbs, Bay-leaves, and Gloves, feafon it again with Salt and Pepper, and fill this Kettle wdth Water. When your Buttock is boiled enough difh it up, garnifh it with green Pardey, and ferve it up hot for a Courfe. ' Beef a la Mode. GET a Piece cf Beef full of Gravy, which corn all over, and feafon it with Pepper and pomaded Cloves; pound a Couple of Sha- lots # The M o d e r n- n Cook. lots, fome Rocamboles, fweet Bafll, Indian Way. Glafs of Wine, ftrain it off, and put w ; t h middling Bacon, and (lice it bout two Hours ; then lard your Beef nate y 0ur Fillet, two Hours, with flew it with fome Ctdlis, Bay-leaves. cut f ITLa .ll, the Juice of two Le-' This Beef a la Mode, being cut in p Ut y 0ur marinated Fillet wrapped up cold, with Parfley cut fmall for y 3 t0 t h e Spit, and bade it with Other Beef a.xed with a Glafs of White-wine ; TAKE the Nut of a Leg of le Paper, dim it up with an Italian Bacon, about the B'gnefs of half a it Courfe. Salt, Pepper, fweet Herbs, Spice, rrved up not marinated, with Spanijb fmall, fome Parfley, and Chib'bo' Bottom of a Kettle fome Slices '■ )U yf g with Beef Thyme, and Bay-leaves ; put z l itt Ie fklt y boil it, and ferve it Salt, Pepper, Cloves, fome Clov. d ith p arfl GlaiTes of Wine ; lay over ferved lik J wife with a Sauce made £ C Kettle „^ ofe 7 lth Pafte ’ a , or Rocamboles cut fmall. Ixours. When done, if you B ee f, and} w hen half boiled, lard whole, or cut m Slices, with^ w j t ^ g a lt, p e pp erf pounded Cloves, and may alfo ferve it cold, and jm of aJ# earthen f ot fome S i ices of Bacon ; Another ^^pper, a Bunch of fweet Herbs, a little White- T AKE a Nut of Bee,\ nons> Bay-leaves, and Broth, and let it flew of Ham, feafon it with S ece being done, ferve it up hot with a Ragout, Crum of Garlic ; mix i wft Mufhrooms, Oyfters, Capers, and Olives. Sheets of Paper over a a p £ ee f w ph a Pepper and Vinegar-fauce, cal- con, and your Beef fp a piUet of Beef, beat it flat, lard it with thick con over and round ; v y ater and a Glafs of Wine ; feafon it with Salt, up, and tie it with y_ leaves, a Bunch of fweet Herbs, and make it with Paper, tie it ag n 0 f t ]iis Fillet being thickened, let it cool in the with Water, make and f crve U p V vith Slices of Lemon and a little done, put your rc". “o f 7» 0 “ , cold If you fr be falted the fame as Lxogs Tongues, called Fourrecs , and ferve it wither 5 but you mull: not feald thefe Neats Tongues, on- n-i in Water, cut off the big Ends, drain them, fait them, T A K F f m “I their Brine, three or four Days. If you have any 1 A n to fait, as Venifon or Pork, you may do it in the fame news ; let not^ y en ;p orij or p orkj fo falted, may be ferved with Peafe. 1 ilam . f a ° ne r Neats Tongues, when they are falted enough, hang them ; till dry. They are drefled, as Hogs Tongues, called ! them on a , . a Remoula Another Courfe with Neats longues. . a Neat’s Tongue with a little Salt and a Bunch of fweeC CUT i ut °ff the thick End, fkin, lard, and fpit it, and bafte it a Capon, ter, Salt, Pepper, and Vinegar. Being roafted, cut it in I fweet Heit them flew a Minute in a Remoulade, made with Ancho- I rooms we p ers » Parfley, Chibbol cut fmall, fome Beef-gravy, Salt, with a’ lit#ocambole, and a little Venegar, and ferve it up hot for a them up, t then let th. This 236 The Mod e r n C o o k. Pan clofe, with Fire under and You ma }' put a Ragouf rolled Beef being done, drain with a Cullis, or a minced Sauced likewife with all Sc Couxfe. nments, with Veal drefi Beef made of TAKE a Brifket of Beef, p, wttb Cucumbers. it out, wipe it, and rub it well Slices of Bacon and P; Salt petre; feafon it with fwect Elbe too much done ; cui well faked in a Napkin, and put a g out: of Cucumbers, Days; take it out of the Ground/ in a Braife. of Bacon and Beef, Onions, Carrotsvith all Sorts of Fillet: filling the Kettle with Water, and bO 0} Beef. boiled enough, difh it up with wht in Vinegar, Salt, Sauce, and ierve it up hot for a fir ft ting done, difh it Another Piece of Beef made of ^ with marmati up commonly for a c TAKE the fined Buttock of Beef y0 { tall an Way. Bone, but do not fpoil it, and put it in in Slices of it: ; take it out, wipe it with a Cloth, lard it tlh middling Br large wooden Larding-pin, and feafon youi, a Bit of B Salt, Pepper, fweqt Herbs, Spite, and Salt-pfut this in . ,alfo your Beef, all over, with three Quarters fweet Hei Salt-petre, arid feafon it with fweet Fierbs arP ce the \\ red, as .in the Article before. and two A Joint of Beef in a BP. L A R D a Buttock of Beef with thick Bacofe. an Bottom of a Kettle Slices of Bacon and Beef, w^ 11 ec 1 fweet Bafil, Thyme, Bay-leaves, Cloves, Salt, anc§ ov thefe your Beef, feafon Top and Bottom alike, ai e ’ ^ Slices of Beef and Bacon ; pour in it fome Water 1 f Wine; 'cover the Kettle with Pade round, and let it J Hours, with Fire both under and over. Being dorr e Fat, and ferve it up hot with a minced Sauce, or a SaP Another Joint of Beef. LET your Joint be half faked, put it in a Kettle vs Onions, fill the Kettle with Water, boil and fkim it. -didfit rp, take oft' tire Fat, and ferve it up hot for a minced Sauce, or Anchovy-fauce. „ A Joint of Beef with coarfe Salt. a -JBJ -§/C< PUB .PU —ss SEUI pnu —SJI J35JU -opo 1J3AJ1 pEOJi 7 :uo S .ces os of .e-wine re under .1 off their .juick Fire* igh for your res, and ferve illet of Veal* TAKE a Buttock of Beef, fait it, feafon it with fweet FiMuttOn, in* per, and a little Salt-petre; and lay it in this Seafoning, thr Days; put it in,a Kettle with Onions, Carrots, Parfnips, fwsc Bay-leaves, and ’Cloves, feafon it again with Salt and Pepper " this Kettle with Water. When your Buttock is boiled enough’ an “ up, garnilh it with green Pardey, and ferve it up hot for a Cc , m> ul “‘ Beef a la Mode. hot for a GET a Piece cf Beef full of Gravy, which corn all r feafon it with Pepper and pounded Cloves; pound a Coupl The Modern Cook. £3$. Fillets of Beef , the Indian Way. TAKE a Fillet of Beef, lard it with middling Bacon, and (lice it On the Side it is not larded ; marinate your Fillet, two Hours, with Salt, Pepper, fweet Herbs, Garlic cut fmall, the Juice of two Le-' jnons, and a Glafs of good Oil ; put your marinated Fillet wrapped up in Paper upon a Skewer, tie this to the Spit, and bade it with your Marinade, which mud be mixed with a Glafs of White-wine ; your Fillet being done, take off the Paper, diih it up with an Italian Sauce, and ferve it up hot for a firft Courfe. This Fillet may be likewife ferved up not marinated, with Spanifi Cardoons, Celery, Endive, &c. Another Courfe with Beef. YOU may take a Joint of Beef a little felt, boil it, and ferve it up for a fmall Courfe, garnifhed with Pardey. Thin Slices of Beef may be ferved likewife with a Sauce made with Gravy, Parfley, Shalots, or Rocamboles cut fmall. You may alfo boil a Brifket of Beef, and, when half boiled, lard it with thick Bacon, feafoned with Salt, Pepper, pounded Cloves, and Nutmegs; lay in the Bottom of an earthen Pot foine Slices of Bacon ; feafon them with Salt, Pepper, a Bunch of fweet Herbs, a little White- wine, Slices of green Lemons, Bay-leaves, and Broth, and let it dew foftly. Your Brilket-piece being done, ferve it up hot with a Ragout, made with Slices of Beef, Mufhrooms, Cyders, Capers, and Olives. When you ferve up Beef with a Pepper and Vinegar-feuce, cal¬ led Vinaigrette , take a Fillet of Beef, beat it flat, lard it with thick Fat, and boil it in Water and a Glafs of Wine ; feafon it with Salt, Pepper, Cloves, Bay-leaves, a Bunch of fweet Herbs, and make it relifliing; the Broth of this Fillet being thickened, let it cool in the fame earthen Pot, and ferve it up with Slices of Lemon and a little Vinegar. Neats Fongv.es finoaked. THEY mud be felted the fame as Hogs Tongues, called Fourrees t explained hereafter ; but you mud not feald tnefe Neats Tongues, on¬ ly foak them in Water, cut off the big Ends, drain them, felt them, and leave them in their Brine, three or four Days. If you have any other Meat to fait, as Venifon or Pork, you may do it in the feme Brine. The Venifon, or Pork, fo felted, may be ferved with Peafe. As for your Neats Tongues, when they are felted enough, hang them iip to fmoak till dry-. They are drefied, as Hogs Tongues, called Fourrees . Another Courfe with Neats Tongues. BOIL a Neat’s Tongue with a little Salt and a Bunch of fweeC Herbs, cut oft' the thick End, Ikin, lard, and fpit it, and bade it with Butter, Salt, Pepper, and Vinegar. Being roafled, cut it in Slices, let them dew a Minute in a Remoulade, made with Ancho¬ vies, Capers, Parfley, Chibbol cut fmall, fome Beef-gravy, Salt, Pepper, Rocambole, and a little Venegar, and ferve it up hot for a Courle, This 24c Toe Modern Cook. This Tongue, cut in Slices, may likewife ferve with a Ragout of Mufhrooms, Sweet-breads, Artichoke-bottoms, Salt, Pepper, and Rutter, or melted Bacon. Thefe Slices are hewed in this Ragout, tho* you mud ufe no Vinegar, but only bade it with Butter. Calves Tongues are dreded, after the fame Manner, and may be ferved up with a Pepper-fauce, or a fweet Sauce. Another Courfe with a Neat’s 'Tongue. BOIL this Tongue, as that before ; fkin it, lard it the crofs Way, and let it be done in a Braife; when you diflt it up, cut it in two, fo that the Bacon of the Infide may be feen, put over it a Ragout of Truffles, or a Cullis, and ferve it up hot. A Neat’s Tongue , the Polifh Way. TAKE a Neat’s Tongue, put it in boiling Water, take off the Skin, and let it be done in a Braife ; when your Tongue is boil¬ ed, cut it in two, but not quite off, and dick it with preferved Lemon, and Slices and Sticks of Cinnamon; put in a Stew- pan over the Fire a Bit of Sugar, a Glafs of Wine, and a little Gravy; the Sugar being melted, put in your Tongue, let it hew a little While, difh it up with your fweet Sauce, and ferve it up hot for a Courfe. A Neat’s Tongue , after another Manner. THIS Tongue being done in a Braife, lard it with fine Bacon, and put it on the Spit; when roaded, difh it up, pouring over it a thick Pepper-fauce, or a fweet Sauce. Another Neat's Tongue. THROW your Neat’s Tongue on burning Coals, take off the Skin, lard it a-crofs with thick Bacon, and do it in a Braife. When your Tongue is done, take it out, cut it in two, but not quite off, and difir it up with a minced Sauce, or an Anchovy-fauce over it. You may alfo drew your Tongue with Crums of Bread, broil it, and ferve it up with a Remoulade under it. At another Time, your Neat’s Tongue being cut into Slices, place them in a Dilh, with either a minced Sauce, or a little Cullis with an Anchovy cut fnrall over it, and ferve it up hot for a Courfe. Pater-Stuck Gheroockt, Beef hung the Dutch Way, IS a Brifket of Beef, which, after eight Days Soaking in Brine, is hung up, during three Months. You boil it, after it has gone through many Waters to unfalt it; it is ferved up hot with Colli - flowers, Cabbage, or Spinage, and Butter thickened. Alfo this Brif¬ ket may be dewed with Carrots, and is commonly eaten in April, and the Months following. C H A P. r *fbe Modern Cook; CHAP. XXIV. Of Courfes with young Rabbits. Younv Rabbits in Buskins. o A K E fome young Rabbits, (kin them, and cut their Legs ofly out of which take the Bone, and Part of the FIcfh ; make a Salpicon with the Flcfli of your Rabbits, and Mu (brooms, Salt, Pepper, Parfley, and Chibbol, fill the Legs of your Rabbits with this. Salpicon, few them up, blanch them in Butter, and lard them with middling Ba¬ con ; then lay in the Bottom of a Stew-pan Slices of Bacon, Veal, and Ham ; put over them the faid Legs, ieafoning them with Salt, Pep¬ per, Slices of Onions, fweet Herbs, and a Bunch of Parfley ; make another Laying cf Slices of Bacon and Veal, moillen the Who e with Broth, cover the Stew-pan, and let your Legs be done (lowly, with Fire under and over. Being done, take them out to drain, dilh them Up with fome Eflence of Ham, and fervc them up hot tor a Courfe. Another. Time, make a Cullis with the Bones of your young Rab¬ bits, a Bit of Veal, and a Bit of Ham. Young Rabbits in Buskins , another Way. FILL the Legs of yotir Rabbits, order and lard them as before, and put them in a Stew pan, with Slices of Veal and Ham, fome Onions, and a Bunch cf fweet Herbs ; feafon the Whole with Salt and Pepper, tind moiften it with a Glafs of white Wine; the Legs being done, take them out, drain off the Broth, put it again on the hire in a Stew- pan, to let it boil, till it be turned to a Jelly, put the faid Legs in this Jelly, and put them on hot Cinders, to glaze (lowly. Being ready, putin the fame Stew-pan alittle Gravy and Cullis, with a Lemon juice ; which being mixed with their Broth, put it in your Dilh, lay yout Legs over it, and ferve them up hot for a Courfe. If you have no Cullis, mixTome fine Flour with Gravy. Young Rabbits in the Form of a Hare. TAKE young Rabbits, skin them, and make a frriall Stuffing with their Livers, fome Parfley', Chibbol, Ham, and Calf s Udder; mince the Whole together, and feafon it with Salt and Pepper ; put this Stuf¬ fing in the Bedy of your Rabbits, few them up, and place their fore Feet under their Nofe; and their hind Feet und.f their Bellies ; then lard, drefs, and ferve them, as the Legs before. Young Rabbits in Scotch Collops larded. YOUR Rabbits being skinned, bone them, put in their Bellies a litt e Salpicon, made with all Sorts of fine Meat, lew up your Ra. bits thus filled up, giving them again their own Shape, blanch them inBa - ter, and lard them with middling Baccn ; when done, ferve them up, as the Rabbits in Buskins. R Young 2'tf2 The Modern Cook. Young Rabbits relied. YOUR Rabbits being skinned and boned, as thofe before, cnt r fome Bacon and Ham in Slices, and lay your Rabbi'S on a Table, ith your Slices one after another over them, •viz. a Slice of Bacon be¬ tween each Slice of Ham ; feafon them with Salt, Pepper, fweet Herbs, Spice, Parlley, and Chibbol; roll your Rabbits,, wrap, them up in a Boulting-cloth, tie Loth Ends with a Packthread, and let them bs done in a Braife. Being ready, take them out to drain, difli them up with an Italian Sauce, or Elfence, or a Sauce made with Champaign, over them, and ferve them up hot for a firftXourfe. Young Rabbits facing one another. SKIN and bone your Rabbi, s, leaving their Heads and their Necks, lard them with Bacon, and make a Stuffing with their Livers, fome Calf’s Udder, a Bit of Bacon, and fome Waites of Fowls ; mince the Whole together, thicken it with a Couple of Yolks of Eggs, feafon it with Salt, Pepper, Barfley, fweet Herbs, Spice, and a little Garlic, and cut Lome Bacon and Ham i» Slices; this done, lay. over your Rab¬ bits Slice, of Bacon and Ham, put over your Stuffing, roll them up, beginning from theLegs to their Heads, which mutt not be rolled up, - and tie them with Packthread; lay in the Bottom of a Kettle fome Slices of Bacon, Veal, or Beef,put over them your Rabbits, feafon them, with Salt, Pepper, fweet Bafil, ■ Onions, and Cloves of Garlic ; make another Laying over with your Slices, put-in it a Couple of Glaftes of white Wine,-with a Ladle cf Broth, and cover your Kettle with F;re under and over, Your Rabbits being done,- take them out, take off the Packthread, diffi them up, fo as to make their Heads face each other, pour over them fome Silence of Ham, and ferve them up hot for a fiiit Courfe, which, at lead:, muff be with two Rabbits. Young Rabbits in Galantines. SKIN and bone your Rabbits,, and make a Stuffing with a Calf’s' Nut, a Bit of Bacon, a Bit of Beef fevvet, a b'anched Calf ’s Udder, a Bit of Ham, and fome Crums of Bread, boiled in Milk; mince the Whole together,, feafon it with Salt, Pepper, Parlley, Chibbol, fweet Herbs, and thicken it with three or four Yolks ofEggs. Your Stuffing., being ready, cut fome Bacon and Ham in Slices, as alfo fome Raided Almonds and Pillachoes, with Y.olks of hard E'ggs; lay your Rabbits over a Drefier, put over them a Laying of your Stuffing, as thin as a Knife’s Blade, and lay crofs over this your Slices, &c. thus, •vise. Fir ft; a Slice of Bacon, then one of Pillachoes, one Yolk more, and at laft- a?-Slice of Ham ; do the fame over and over, till your Rabbits be intire- ly covered;, put over thefe a fecond Laying of Stuffing,, which you mull daub over with a Couple of Yolks of E-. gs well beaten, and ftrew over fome line F our. Your Rabbits being thus ordered, roll and wrap them up in aBoulting-Cloth,. or Napkin,, tying them with Packthread ;■ do them in a Braife,.. with Fire under and over. When your Rabbits are done, take them out to drain, take off the Packthread, and ferve them up hot for a Courfe; with fome Effence of Ham over them. You may likewile ferve them up for a dainty Diffi, if you let thenv, grow cold in the Pan you may alfo, when they are cold, cut them- in Slices, to garnifh fome cold dainty Diffi. A Fticajp \ The Modern Cook. ±\$ A Fricajfee of young Rabbits with white Wine. SKIN and draw ycur Rabbits, cut their Legs in two, and Ribs and Loins in Bits, let their Shoulders be whoie, and break only their great Bones ; putin a Stew-pan a Bit of Butter, a Bunch of fw eet Heibs, a Couple of Onions, and your Rabbits ; tofs it up now and then, llrew over a Dull of fine Flour, moiften it with a little Gravy, Broth, and two Glafles of white Wine, and add a few Mulhrooms, When your Ragout is done, take off the Fat, thicken your Sauce witli Cudis, let it be palatable, fqueefe in ic a Lemon-juice, and ferve it up hot for a firlt Courfe. Another Fricajfee of young Rabbits , the Mufcovite Way. YOUR Rabbits being ordered and cut, as thofe before, tols therri iip over a brisk Fire, with fome melted Bacon, a Bunch of f.veet Herbs, and a Couple of Onions; put in it a Couple of Glaffes of Frer. 'ch Brandy, and keep it ftirring, whilft your Branay burns j but, as foon as the Flame is out, put in a fma : l Lad'e of Gravy, and as much of Cullis, let it ftew flowb', and add fome Mulhrooms. Your Ragout be¬ ing done, takeoff"the Far, dilh it up, with a Lemon juice fqueeied over it, and ferve it up hot for a firft Courfe. A Fricajfee of young Rabbits with green Peafe. YOUR Rabbi’s being ordered and cut, as thofe before; tofs them up with fome Butter, a Bunch of fweet Herbs, and a Couple of Oni¬ on', flrew them with a Dull of line Flour, and moiften them with both Broth and Gravy; then put in your green Peafe, with Mulhrooms; if you have any. When your Fricalfee is enough, thicken your Sauce with Cullis, and fqueefe over it a Lemon juice, let it be relilhing, and ferve it up hot for a firft Courfe. You may make thefe Fricalfecs with a white Sauce, moiftening it I w ith Broth, inftead of Gravy, and thickening the Sauce v/ith Yolks of j Eggs and Cream. Young Rabbits in a Chefi. SKIN and draw your Rabbits, fry them a little in fome Butter or melted Bacon, with Mulhrooms and Sweet-bread'; and feafon the 1 Whole with Pepper; Salt, fweet Herbs, Spice, Parlley, and Chibbol i cut fmall i get a Stuffing ready, made with the Livers of your Rabbits, ■ and fome feraprd Bacon, feafoned with Salt, Pepper, Parlley, and Chibbol cut fmall ; make wi'h Sheets of Paper a Cheft, the Length of I ycur Rabbits, put your Stuffing in the Bottom of it, place your Rab- I Lits over it, add their Liqu >r, and lay over it fome Slices ol Bappn ; I your Chcll being filled, let your Rabbits be done in the Oven, or in a j Baking-pan, with Fire under and over. Your Rabbits being done, t take off the Slices of Bacon and the Fat, place your Cheft in your Diib, [ and ferve it up hot for a firft Courfe. Rabbits in a Stew-pan. CUT your Rabbits in four, lay by the Livers, lard your Pabbit; I with thick Bacon and Ham, feafoned with Salt, Pepper, fweet Herbs, and Spice, and lay in the Bottom of a Slew pan Slices of Bacon and I Veal; place over them your Rabbits, feafon them with Salt, Pepper, t fweet Herbs, Spice, Onions, Chibbols, Parllev, Carrots; and i arfnips, R 2 and, l 244 ' The Modern C o o k.' and lay over again more Slices of Bacon and Veal. Let it be either baked, or done in a Stew-pan, v.i;h Fire under and over. In the mean While, make a Cullis with Veal and Ham cut in Slices, which likewife put in the Bottom of a Stew-pan, w i’ll an Onion and Carrot cut alfe in Slices ; after this> cover your Pan, put it on a moderate Fire* to let your Rabbits fweat, till they be flicking at the Bottom,, put in a little Butter, with a Dull of Flour j and ftir the Whole together ; moi5- ten it with both Gravy and Broth, feafon it with Mufhrooms, Parfley, a Couple of Chibbols, and three or four Cloves,, and let it flew ilow- ly ; this done, pound the Livers of your Rabbits, mix them with fome of your Cullis, put them in your Stew-pan, keep your Cullis a little: longer on the Fire,, and-firain it off into another Stew-pan ; your Rab¬ bits being done, take them out to drain, put them in your Cullis, and let them flew over a flow Fire. Being ready to ferve up, difliup your Rabbits, let your Cullis be le-lifliing, pour it over them,.and ferve them up hot for a firft> Courfe. The feme- Cullis may be ufed with hot Rabbit-pyes. Rabbits with Ham. YOUR Rabbits being done in a Stew-pan, as faid before, take 1 * inftead of the Cullis, a Ragout of Ham, called Sai>igara, in which, put your Rabbits ; let them flew a little,, and, being done, and difhed up, put your Scjngara over them,, and ferve them up hot for a firfl Courfe. These Rabbits may be alfofervcd up either with a Ragout of En¬ dive, or a Ragout of Cucumbers. You will find the Manner, of making thefe two Ragouts, in the Chapter of Ragouts. Rabbits ’with Truffles, or Mujhroonts. YOUR Rabbits being, as faid before, done in a Stew-pan, and drained, itew them in a Ragout of Truffles, or Mulhrooms, which you mull keep in Readinefs, made thus, viz. Tofs up fome Truffles, or Mufa- rooms, in melted Bacon, and moiften them with Gravy of Veal, and fome Effence of Ham; being Hewed a Quarter of an Hour, tak&cff the Fat, and thicken your Sauce with Cullis. When you are ready to ferve, dilh up your Rabbits,- let your Ra¬ gout be relilhing,. pour it over them, and ferve it up hot for- a fit A Courfe. Young Rabbits, the Italian Way. CUT ydur Rabbi s in Pieces,- leave- the Legs and Shoulders whole, cut the I oins in two, and cut off their Ribs; lard the Legs,- Shoulders, and Loins with thick Bacon and Ham ; put in a Stew-pan Slices of Veal, Ham, and Onions, placing over thefe your Rabbits, and feafon them with Salt, Pepper, a Sprig of Balil, fome Mufhrooms, whoit Truffles, if you have any, Lemon-flices, fome Cloves of Garlic, a Spoonful of good Oil, and a Glal's of white Wine ; lay over more of your Slices of Veal and Ham,, cover the Stew-pan, and let your Rab¬ bits Hew flowly, with Fire under and over ; being almofl done, take out your Rabbits, Truffles, and Mulhrooms, keeping them warm in a Dilh, put your Sauce on again for a Minute, taking off the Fat, and put in it fome Gravy and Cullis. Then ftrain off your Sauce, pour; k ove& 'The *M O D TE R 'N Coo K. 2^ fever your Rabbits, Mufhrooms and Truffles, andferveit hot for a fir’ll •Courfe. A Timball of Rabbits. YOUR Rabbits being cut in Pieces, and done, in a Braife, make •a Ragout with Sweet-breads of VeaJ, fat Livers, Cocks-combs, Mufh- rooms and Truffles, tofs it up in melted Bacon, and moiften it with 'Gravy .; let it few about Half an Hour, take off the. Fat. thicken your diauce with Cullis of Veal and Ham, take the Pieces of your Rabbits out of their Braife, put them in this Ragout, and let it be relifhing •and cold. Lay in the Bottom of a Baking-pan a thin Laying of Talk, 'for a fhort Cruft, place. in your Ragout of ‘Rabbits, lay over more ■Pafte, let it be baked, and, when enough, turn it npfide do wn it.to your Difh; make a Hole on the Top, the Bignefs of a Crown piece, to fee whether your Ragout is boiled fhort, and put in rt a little thin Cul- lis. This Sort of Dilh of Rabbits is to be ferved up hot for a Courfe. You may prepare, the fame Way, all Sorts of Meat of Fowls, Ve- nifon, isfc. after having been done in a. Braife, with Fire underand over. Young Rabbits , the Saingara Way. X ARD your Rabbki, fpit them, fr.y a little in Bacon, and put in line Flour mixt together, Slices of Ham beaten flat, adding a Bunch offweet Herbs, and good Gravy not fait ; let it flew, and, when rea¬ dy, thicken your Sauce with Cullis, putting in it a little Vinegar. Your •Rabbits being roafled, cut them in four, diftrthem up, put over them your aforefaid Ragout of Ham, take oft' the Fat, and fet it up hot for a firli Courfe. A Ragout of Hare , called'Civct. CUT a Hare in Pieces, leave the Legs and Shoulders whole, and la d with thitk Bacon all your Pieces, which blanch with melted Ba¬ con ; let them mo]Tten with Lome Eroth, and fome white Wine, and fe tfon them with a&Bunch of fweet Ikrbs, Salt, Pepper, Nutmeg, a Bay-leaf, and fome green Lemons; fry the Liver by itfelf, pound it, ftr.dn it off with fbme Cullis, and fome of the Sauce of your Ragout, which mix with the laid Livers, and ferve it up hot for a fir ft Courfe. Such, as have net the Conveniency of making Cullis, may make a Thickening with fine Fleur and Bacon fried toge:her, and made yel- R'wifh. The Civets of all Sorts of Venifon are to be-made after the fame .Manner. C H A P. XXV, Of Ducks and Quails, Ducklings with green Peafe-Soug. T AKE fome Ducklings, well fealded, picked and drawn, blanch fome Lettuces, cut t.iem in Pieces, and put them into a Stew- R 3 pan. 246 72 ^ Modern Cook." fan, with fome fcrapcd Bacon, Batter, Parflcy, green Onions, Salt, P pper, and fweet Herbs; give it fome Toffes, and fill up the Bodies cf your Ducklings with it ; take a Stew-pan, lay in it Slices of Bacon, and put in your Ducklings after you have feafoned them; cover them Top and Bottom alike with B.icon, wet them with a Spoonful of Broth, put them to flew gently, and take Care they are not over-done. To make your green Peafe-foup, take a Stew-pan, and put in it a- bcut a Pound of a Fillet of Veal ; cut into Dice fmall Slices of Ham, a Couple of Onions, and a Carrot cut in Bits, and put it over the Fire ; when this Meat flicks, and has taken Colour, vtet it with good Broth, and put your Peafe into a Stew-pan, for your Peafe-foup, with fome Butter ; let it be upon a gentle Fire, take a fmall Handful of Spinage, with the Tops of green Onions, and a Handful ofParfley, and blanch them all ; being blanched, put your Greens in frefh Wjte', fqueefe it, and pound it well in a Mortar, with your large Peafe ; take your Meat out of the Stew pan, put in your Peafe and the Green of your Onions, and drain it ofF. Obferve, that it is not too thick, and, that jour green Peafe may net lofc their Tafte, gently few them dry with a Pit of Butter only ; being done, put it into your Soup, and let it be of a good Tafte. Your Ducklings being done, take them out and drain them, difh them up, and put your Soup over them, and ferve them up hot for a firft Courfe. Ducklings with green Peafe. TAKE fome Ducklings fealded, picked and drawn, and blanch feme Lettuces ; when blanched, put them in freflt Water, fqueefe them well, cut them in Pieces, and put them in a Stew-pan over the Fire, with Butter, Salt, Pepper, Pariiey, and green Onions minced ; give it fome Toftes, fluff your Ducklings with it, and put them a do¬ ing in a white Braife ; put in a Stew-pan Slices of Bacon, put in your Ducklings, and feafon them with Salt, Pepper, Onions cut in Slices, fweet Baft 1 , and Slices of Lemon ; cover them Top, and Bottom alike, with Shoes of Bacon, wet them with Broth, and pm them to boil over a flow Fire.' Take your green Peafe, put them into a Stew-pan, with a Bit of Butter over a Stow, with a flow Fire, and ftir them now and then ; being done, put in fome Cullis and Gravy, as much as you think proper, make them boil, take the Fat eff, and let it be of a good Tafte. Your Ducklings being done, take them out, drain them, ciifh them up, ^pui j our Ragout cf Peafe over them, and ferve it hot for a firft Courfe. Ducklings with Cucumbers. TAKE fome fealded Ducklings, done as the above-mentioned ; the Difference is, that, inftead of green Peafe, you take fome Cucum¬ bers : after you have taken the Parings off, fplit them in four, take the Infides out, cut them in what Shape you pleafe, and blanch them ; take them out, put them into a Stew-pan with fome Gravy and good Cullis, and let them boil well; being well done, and of a good Tafte, take your Ducklings out of their Braife, put them to drain, and difh ihem up ; put your Ragout of Cucumbers over them, with the Juice of a Lemon, and ferve it up hot for a firft Courfe. Ducklings 32 * M 6 sD e r n Cook. 447 Ducklings with fmall Onions. HAVE Come fmall Ducklings fcalded, and well picked, drawn, traded, duffed, and done as thole before ; take fome fmall Onions, .cut off the Roots and Ends, blanch them in fealding Water, pick them, put them into a Stew-pan, with a little Broth and a little Gravy, and make them boil upon a flow Fire ; being done, thicken them with a little Cullis, and your Ducklings being done, take them out and dram them, difn them up, put your Ragout of Onions over them, andlerve •them up hot for a firft Courfe. You may drefs green Geefe and Ducks, as you do Ducklings. Ducks in a Braife. ’ TAKE fome Ducks pulled dry, finge, pick, draw, and trufs them ; lard them with thin Bacon, tie them with Packthread, and -make a Braife as follows: Take a Pot or Kettle, and lay in the fame Slices of Bacon and Beef; put in ycur Ducks, and feafon them with Onions, fweet Bafil, fome Bay-leaves, fome Garlic, Salt, Pepper, and Cloves ; covering them Top and Bottom alike, wet them with Broth, cover them, and put them a doing, with Fire under and over. Make a Sauce with Onions, Mufhroems, and Truffles minced; take a Stew- pan with fome Butter, put it over the Fire, put your Onions m it, then your Muftirooms and Truffles, ftrew them with a Lull of Flour wet them with Gravy, take off the Fat, thicken it with Cullis, and put in an Anchovy, with fome Capers cut fmall. Your Ducks being done, take them out, drain them, difh them up,^ and your mmced Sauce over, and ferve them up hot .'for a firft Courle. Ducks with the Juice of Oranges. TAKE fome Ducks, finge, pick, and draw them-; mince the Li¬ vers with a little feraped-Bacon, fome Butter, fome green Onions, Parf- ley, fweet Herbs, fine Spice, Mulhrooms, Salt and Pepper, all well minced ; put them into the Bodies of your Ducks, and fet them to roaft, wrapped up in Slices of Bacon and Paper. Take a Stew pan, and put in it a little Gravy, Cullis, a little Pepper, the Juice ot an Orange, and a few Shalots minced ; your Ducks being done, take them off, take away the : E icon and the Packthread, flice them on the : Brea ft, and crufli them between two Difhes; put their Gravy into your Sauce, difh them up, put.your Sauce with the Juice of Oranges over them, and ferve them up hot for a firft Courfe. They maybe, ferved . up, without being fliced. Ducks with Oyflers. TAKE fome Ducks, finge, pick, and draw them ; take fome Oy- fters ready picked, and put them into a Stew-pan with Butter, fome green Onions cut fmall, fome Parfley, Muftirooms, fweet Kerbs, fine Spice, Salt, and Pepper ; put the Stew-par. over the Fire, let your Ovfters take a Tofs, put in the Juice of a Lemon, put them in the 'Bodies of your Ducks, and thruft in the .Rump, to keep in your Oy- fters ; fpit your Ducks to the Spit, wrap them up in Slices of baton and Paper, and put them to the Fire. Take fome Oyfts s, blanch .them in their Liquor, keep the Liquor, take out the Hards, take a Stew-pan, put in the Liquor, and fome Cullis, as much as you think 24S Toe M O D E R N C 0 O K? fi r , and let It boil well, and be of a good Tafte ; then put in your OyA' ters and the Juice of a Lemon. Your Ducks being done, take them off, take the Slices of Bacon away, difh them up with your Ragout of Oyfters over them, and ferve them up hot for a firft Courfe. Ducks in Slices with Oyfters. TAKE fome Ducks, finge, pick, and draw them ; put Butter and fait >n the Bodies of them, and put ttiem to the Spit, wrapped up in Slices of Bacon and Paper, 'fake fome Oyfters, blanch them, an^ let them be picked well ; put into a Stew-pan fome good Cullis, a Glafs of Whit e-wine, and a Couple of Rocamboles cut fmall ; make your Cullis bo.l, and put in your Oyfters; take your Ducks off, cut off from the Breads the Flelh in thin Slices, and put thefe into the Stew-pan, where your Oyfters are, with the Juice of an Orange; take Care that they do not boil, difh them up, and ferve them hot for a firft Ccurfe. • . Ducks in Slices with Parmefan Cheefe. TAKE force Ducks, and drefs them, as the above-mentioned; being done, cut off the Flefh from the Breafts in thin Slices, and put them in a Stew-pan with fome Cullis, fome Shalots cut fmall, and the Juice of an Orange being put in the Difh. You mull ferve them in a little grated Parmefan Cheefe, and put it over the Fire; after which, difh up your Slices, and fome grated Parmefan Cheefe over them ; put them under a Cover, with Fire over it, to get a Colour, put the Juice of a Lemon over it, and ferve it up hot for a firft Courfe. Ducks in Grenadins. - AKE fome Ducks,pick them very clean, fplit them in the Back, raife the S in, and take off almoft all the Flefh on the Brea 11; take this fileih, and cut it in Dice, with fome Flelh of Partridges, if you will, and the White of Chickens, or Pullets. You may do your Gre¬ nadins, without the Meat of other Fowls, taking only that of your Ducks, with fome Sweet-breads, fome Veal, Flam, Mufhrooms, Truf- f cs , pickled Cucumbers cut in Dice, and fome fealded Piftachoes cut in two. Put fome melted Bacon into a Stew-pan, put in it all your Flcff, and fealon it with Salt, Pepper, fweet Plerbs, fine Spice, green Onions, and Parfley ; light a Stove, put your Pan over it, let it be rehfhing, put in the Juice of a Lemon, and let it cool; being cold, fpread the Skins of your Ducks over a Proffer, lay over them your ba’picon, fold up the Skins, few them up, blanch them with Bacon ?n! Butter, and make them very plump ; after which, lard them with fine Bacon, put them into a deep Pan, with fome Bits of Veal, Ham, and Onions, wet them with good Broth, put them a doing gently,^ and put in a Glafs of good White-wine, i! you can get any; being done, take them out, keep them hot, flrain off the Broth, put it again over the Fire, and let it boil to a Caramel, or Jelly. Take Care, that it is not too high coloured, and put in your Grenadins on the Side of the Bacon. Being glazed as they ftiould be, and being reaay to ferve up, put a Cullis of Ham in'o the Difh you ferve them :n, put in your Grenadine, and ferve them up hot for a firft Courle.' • Duds l%e M O D E R N C O O K. 24^ Ducks in the Form of a Foot-hall. TAKE fome Ducks, pick them, flit them on the Backs, and boil them ; lard ihe Infide of it with Ham, take Care not to pierce the {jkin, and make a Salpicon. This is the Way cf making it: Take the Flefh of Ducks, and cut it into Dice, with fome Sweet-breads, fome White of Pullets, Chickens, or Partridges, and fome Bacon, cut with fome Mufhrooms and Truffles, if you have any ; cut the fame, all well feafoned with Salt, Pepper, fweet Herbs, and fine Spice ; take a Stew-pan, put in it a little melted Bacon, put it over a Stove well lighted, and put in it all your Flefh, flir it with a wooden Ladle, put in the Juice of a Lemon, let it be of a goodTalte, fpread the Skins of your Ducks over your Drefler, lay over the fame your Salpicon, take up the Skins, few it up, and let them be round and plump af;er which, put them in a Braife, lay in a Kettle Slices of Bacon, Beef, or Veal, put in it your Ducks in the forefaid Form, fea- fon them with Salt, Pepper, Cloves, Onions, and fweet Bafil, and cover them Top and Bottom alike, with Fire under and over. Being done, take them out, drain them, difh them up with Gravy of Ham over them, and ferve them up hot for a firft Courfe. Ducks in a Vale. TAKE your Ducks ; being picked, fplit them on the Back, and bone them, but leave the Legs and the Wings hanging to them ; then make a Salpicon, as if it was for Ducks in the Form of a Foot¬ ball : Mince the Cuttings of your Ducks wiih a little Veal, Bacon, and Beef fewer, and feafon it with Salt, Pepper, fweet Herbs, fine Spice, Muflirooms, if you have any, and the Yolks of a few Eggs; after which, mix your Salpicon with your Stuffing, and fluff your Ducks with it, which are to keep their Shape; trufs the Legs and the Wing:, let them be done, as the Ducks in the Form of a Foot ball, and ferve them up with a Ham-cullis, or a minced Sauce; or take fome Slices of Ham very thin, cut them in Dice, put them into a Stew-pan over the Fire, and let them boil gently ; when they begin to take Colour, put in fome Butter, with a Dull of Flour, wet it with Broth and Gra¬ vy, let it be of a good Tafle, and the F'at well taken off. Your Lucks being done, take them out, drain them, difh them up with your Sauce over them, and ferve them up hot for a firft Courfe. A Ruddock , IS a Water-bird, much like a Duck, but the Flefh of it ie much more delicious than that of Ducks. DaEss it all Sorts of Ways, as you do Ducks. Ruddocks with Orange-juice. TAKE fome Ruddocks, picked and drawn, mince the Livers with a little grated Bacon, a Piece of Butter, and feaion it with Salt, Pep¬ per, fweet Herbs, fine Spice, Parfiey, green Onions cut fmall, and lome Muflirooms, if you have any ; mix them all together, put it in the Bodies of your Ruddocks, put them to the Spit, wrap them up in Slices of Bacon and Paper, and roa'ft them ; pick Tome Shalots, cut them very fmall, and put them into a Stew-pan with a little Gra¬ vy, a little Effence, and fome Orange-peels beaten, and put it over ajo The M o d n n .G o o k,' the Fire, Your Ruddocks being done, take them out, dilh them up, let your Sauce be reiilhing, put it over j our Ruddocks, with anOrange- jnice, and ferve them up hot for a hr lb Courfe. Ducks in a Braife with Turneps. HAVE fome wild or tame Ducks, draw and trufs them, and lard them with thick Bacon feafoned Take a Kettle big enough, which line with Slices of Bacon and Beef; add to it fome Onions, Carrots, Lemon-ilices, fweet Herbs, Pepper, Salt, and Cloves, put in it your Ducks, cover them Top and Bottom alike, and do them with ire under and over. This Sort of -Courfe is ferved fev eral Ways, -, with the Juice of a Lemon, drain off this Gravy, put it on your Quails, and ferve them up hot. You . Modern Coo k. You may do Pigeons, Chickens, and Partridges in the fame Manner. Quails in a Stew-pan, another Way. TAKE fome Qualls, pick and draw them, and put a fmall Stuf¬ fing in their Bodies, made with Livers of Fowls, grated Bacon, Parf¬ ley, green Onions, fweet Herbs, fine Spice, Butte , Pepper, and Salt. Take.a Stew-pan, and put in fome very thin Slices of Veal, Slices of Ram, and Onions cut in Slices ; put in your Quails, feafoned with Salt, Pepper, fweet Herbs, and a Bay-leaf, lay over them Slices of Veal and Ham, and put them a doing, with Fire underand over; ■being done, take them out, and put in the Braife they have been done : m a Spoonful of Cullis, a little good Gravy, and a Glafs of goad White-wine; let it boil well, take off the rat, lira in it off, and put your Quails in it again. Being ready to ferve, difh them up wi h your Chilis over them, and ferve them up hot for a firff Courfe. Quails , the Italian Way. T AKE Quails, pick and draw them, fplit them in the Back, and put them into a fitver Difh, or in a Stew-pan, with fome fmall Slices of Ham, fweet Basil in Branches, and a Bay-leaf, with half a Ghtff of good Oil, the Juice of a Lemon, Salt, and Pepper ; a Quarter of an r Hour before you ferve, put them on again, with Fire under and over; -being done, take them out of their Braife, and put in it a little good -Gravy, a little Effence of Ham, and die Juice of a Lemon, w ith a Couple of Rocamboles bruifed; then difh them up, put this Sauce •over them, and ferve them hot for a firff Courfe. Quails, the HuxelJes Way. TAKE 'Quails, ffnge, pick, and fplit them in the Back ; take a River of one or two Fowls, fome feraped Bacon, Parfley, green O- mions. Truffles, Mufhrooms, fweet Herbs, and fine Spice ; then take a Stew-pan, lay in Slices of Veal, Ham, and Onions, fill up your C^nails with the Stuffing you have made, and put them into your Pat;, v ith each a raw Craw fiffi, taking off the fmall Claws ; feafon them Rightly with Salt, and fweet Herbs, and put them a doing, with Fire under and over ; when done, take them out, and between each Quail lay a Craw- fiffi ; put into your Stew-pan, where your Quails have • been done, a Spoonful of good Cuilis, with a little Effence of Ham, snake all boil a Moment, andffrain it through a filk Sieve; put in the juice of a Lemon, let it be of a good Talte, put your Cullis over your Quails, and ferve them up hot for a firff Courfe. Quails with Bay-leaves. TAKE Quails, finge, pick, and draw them ; take a fmall Stew- pan, put in it Veal and Slices of Bacon, put in your Quails, feafoned with fw-eet Herbs, Bay leaves, Parfley, and Onions in Slices ; put an¬ other Laying of your Veal and Bacon, and let them be done with fire under and over ; take about half a Dozen of green Bay leaves, blanch them in boiling Water, take fome Effence of Ham, and put it into a Stew- pan with your Bay-leaves. Your Quails being done, drain them, difh them up, put in your Cullis and Bay-leaves, and the Juice ®f <* Lemon over them, and ferve it up hot for it firff Courfe. At ■V, e M ODER Coo Ky 253} At another Time,roaft them, wrapped up in Slices of Bacon,, an® tirve them up with Cullis. Quails with Fennel. TAKE fome Quails, finge, pick, and draw them ; take a few Fowls Livers, with fcraped Bacon, Paifley, green Onions,.Salt, Pep¬ per, fine Spice, and Fennel cut fmall ; mix all well, and put it into the’Bodies of your Quails ; ftick a fmall Skewer through their Legs, tied with Packthread. Take a Stew-pan, put in it thin Slices of Veal, Ham, and Onions, and put in your Quails and a little Fennel j- after you have feafoned them with Salt and Pepper, cover them at Top, inake another Laying Top and Bottom alike, and let them be dona with Fire under and over. Take a Stew-pan, and put in it a little EHence of Ham, a little Gravy, and a little Fennel, which boil with two Slices of Lemon, and ilrain tins fmall Cullis through a filk Sievd. Your Quails being done, take them out of their Fraiie, cut cff the Packthread, dilh them up, put your Cullis of Fennel over it, with a little Fennel over it, and ferve it up hot for a fir ft Courfe.. Quails flicking to the Di/h. T AKE. fome Quails, finge, pick, and draw them, and fpllt them in the B.ck. Take a Stew-pan, and in it Slices of Bacon and Veal, with a few Slices of Ham and Onions, and put in your Quails; take the Livers of fome Fowls, and mince them with fcraped Bacon, Moftrooms, Parfley, gresn Onions, fweet Herb?, fine Spice, Salt, Pepper, and a little Fennel cut fmall j Quails re¬ quire a pretty deal of Fennel fill up the Bodies of your Quails vvi.h this Scuffing ; being feafoned, cover them with Veal and Bacon, and let them be done with Fire under and over. lake fome Carcaffes ofPartridges, pound them, and drain rhem in a Cloth after whica, put them in a Difn over a moderate Fire. Your Quails being dene, take them out to drain, put them upon your Sauce, and make them ftick to the Difh; then ferve them up with Eifcnce of Ham over them for a firft Courfe. Quails in a Braife. TAKE Quails, finge, pick, draw, and trtifs them. You may fluff"them, if you pleaie ; take a Kettle, and lay in it Slices of Fr¬ eon, Beef, or Veal ; put in your Quails, feafon them with Salt, Pep¬ per, Onions, Cloves, and a Bunch of fweet Herbs, and make ano¬ ther Laying of Slices; wet them with a Ladle of Broth, and let them be done with Fire under and over; when they are done, make a white Ragout with Lamb’s Sweet bread, Veal, Mulhrooms, Truf¬ fles, and Cocks combs. Your Quails being done, take them out to drain, thicken your Ragout with Yolks of Eggs, dilh up your Quails, let your Ragout be of a good lade, put in it the Juice of a Le¬ mon, put the fame over your Quails, and ferve them up hot lor a Courfe. At another Time, make a brown Ragout, putting in it your Sweet breads blanched, together with Truffles, Mulhrooms, a Spoon¬ ful of good Gravy, half a Spoonful of Cuilis, and half a Spoonful of Ham-effence ; let ic boil well, lkim off the Fat, and add to ic Cocks-combs ready done in a white Sauce, StucUs \ M Fhe Modern Cook. Quails in Fricajfec. TAKE Quails, finge, pick, draw, tand trufs them for boiling ; put them into a Stew-pan, with a little melted Bacon, and give them a few Toffes ; then put fome Mulhrooms and Truffles, with fome Slices of Ham, ftrew a Dull of Flour over them, and wet them with good troth and a Glafs of Champaign ; make a Bunch with green Onions, Parlley, three or four Cloves, a little fweet Bafil, fome Thyme, Bay-leaf, and a Clove of Garlic; put thefe to your Quails, and let them Hew gently. Being done, and of a good Talte, thicken them with your Cullis, or a Craw-filh Cullis, or Yolks of Eggs, and ferve them up hot for a Courfe. Quails in Sourtout. TAKE fome Quails cut in two, and done inaBraife, or in a Stew-pan, as mentioned before, with fome Veal Sweet-breads, Cocks¬ combs, and Mulhrooms j all being well done, and of a good Taile, dilh it up, cover it with a thin Laying of minced Meat, fmooth it with Eggs, firewing fome Crums of Bread over it, and put it in the Oven, to get a Colour. Being done, take them out, take off the Fat, clean the Border of your Difh, and ferve it up hot for a Courfe. CHAP. XXVI. For the Sea-Service. InflruBions for a Cook that has never been at Sea , and who imbarks •, concerning the Proviftons he is to make for the Fable of his Captain , and which he has Oc~ cafion for , according to the Captain's IVill, or the Fi¬ gure the faid Captain will make. I. r H E ordinary Provifions, allowed at Sea, are not all toge- ther fufficient for a Captain ; fo a Cook mult needs make his fmall and peculiar Provifions, to fupply the Want thereof, and that as foon as a Ship fets Sail. II. Dishes, reputed very common afhore, often become moft de¬ licate, being at Sea. TAKE a Calf, and cut it into Quarters ; take off the Shoulder from one of the Quarters, cut off the Handle or Knuckle of your Shoulder, and lard the Shoulder with thick Bacon, well feafoned with Salt, Pepper, fweet Herbs, and fine Spice, being boiled,, drain them 1 ®ff, wherewith Hake a Soup ; afterwards- put in it your Chitterlings < 5 ut in two* and go on in boiling them, which will give a good Fla¬ vour or Quality to your S-oup, and your Chitterlings will be much' the fweeter, and ferve them up hot. Chitterlings made with Veal. TAKE of a Fillet of Veal cut into Slices, and of Bhcon cut the fame, according to the Quantity of Chitterlings you make ; feafon them with Salt, Pepper, fwect Herbs, and fine Spice, and feafon all well together.. Take Hog’s-guts well cleanfed, cut them the Length you would have your Chitterlings, fill them with your Slices of Veal and Bacon, one after the other, and. bind, them clofe at both Ends- with fmall Packthread ; put into a Pan a Laying of Bacon and a Laying of Veal, place in it your Chitterlings, feafon them with Salt, Pepper,. Bafil, Thyme, and Laurel-leaves, and cover them Top and Bottom alike - r put in it a Bottle of White-wine, and go on moidening them with a little Water;, after that, let them boil gently, with Fire under and over, the Space of a good Hour ;• being boiled, take them od from the Fire, let them cool, and being cooled, take them out and wipe them ; then put in the Bottom of a- Calk Salr, Pepper-corns, Thyme, and fome Bay-leaves ; put a Laying of your Chitterlings, feafon them A'op and Bottom alike, and fo go on doing till your Calk is full; fill it with Hog’s-lard melted put over, cover it up clofe, and keep it in a cool Place fill you imbark. Being at Sea, if you would make Ufe of them, take of them the Quantity you have Occafion for, , broil, or boil them in- a Soup,, as the other above,, and they will bs as good. Chitterlings made with Calf's Chaldron. ^ TAKE fome Caif’s Chaldron well cleaned, blanch it in boiling Water,, gut it in a Kettle with Salt, Pepper, Thyme, Bafil, fome Bay : 'The Modern Cook. 2^9 Say-leaves, and Tome Cloves of Garlic, moiften it with Water, and let it boil; being boiled, take it out, cut it fmall, and put it in a Stew-pan; add to it a third Part of B icon blanched; and cut fmall the fame, and a little Hog’s-lard cut in fmall Squares; feafon it with Salt, Pepper, fweet Herbs, and fine Spice, with fomc Coriander-feed in E)uft, which mull prevail. Take Eggs, according to the Quantity of the Chaldron you have j there mull be eight Eggs for one Calf’s Chaldron; put the Yolks into your Chaldron, beat the White of your Eggs half up to Snow, and put it into your Chaldron ; take good Cream quite hot, put what Quantity thereof you think fit in your Chaldron, to make it limply liquid, fo that it may pafs through a Funnel; take Hog’s guts of a middling Size, llrain your Compolition through the Funnel, and make your Chitterlings the Length you would have them; put in the Bottom of a Kettle Slices of Bacon and of Veal, place in it your Chitterlings, feafon them with Salt, Pepper, Bafil, Thyme, fome Bay-leaves, cover them Top and Bottom alike, moiften them with Milk, let them boil very foftly, the Space of an Hour, wi h Fire under and over, and, being boiled, let them cool. They may make Ufe of them as well by Land as at Sea, in taking them out of their Liquor, and broiling them. Your Chitterlings being cold, take them out and wipe them, put in the Bottom of a Calk, or large Pot, Salt, Pepper, Bafil, Thyme, and fome Bay-leaves, make in it a Laying of your Chitterlings, feafoned Top and Bottom alike, and fo go on doing, till your Cafk is full; fill it up with good melt¬ ed Hog’s lard, and cover it up clofe. Being at Sea, if you would make Ufe of them, take what Quantity you have Occafion for, let them be broiled, and ferved up hot. You rtiay alfo boil them with I’eafe foup, and ferve them, as thofe fpoken of before. Geefe a la Daube. TAKE as many Geefe, as you think fit to drefs, pick them ve¬ ry clean, and finge them; after that, open the Legs, taking out the great Bone; open the fame to the Breaft, but let the Flelh of the Wings be hanging to it; cut the Breaft in two at Length, take out the Bones, cut the Rump, and take out the Blood that may be in the Infide. Take eft' the Fat of your Geefe, let it be melted, ftrew fine Salt over the Legs, leave them fo, five or fix Hours, that they may take the Salt, and let them be almoft boiled in your Geefe-fat and Hog’s-lard; being almoft boiled, take them ouq let them drain, anl cool; being cooled, place them in a Calk, one Laying upon another, putting in it fome Pepper-corns, Cloves, and B tv-leaves. Your Cafk being full, fill it up with your mel ed Goofe greafe and Hog’s-laid, let it be cold, cover up dofe your Call;, and keep it in a cool Place, till your Imbarking: Thefe Proviftons are made in Places where Geeie may be had cheap, or they may be fern for from G.fccigne, which is a Country where Geefe are excellent good. As to the Giblets, that is to fay, the Pinions, Liver, Neck, and Feet, as foon as we make any confidcrable Provifion of them, we muft be very careful in getting them ; though it feems a Trifle, yet they may be of a very good Ufe at Sea, where we think every Thing good, as 1 know by Experience. Prcfemly feald w ith hot Water your Feet, fplit eour Gizzards, cleanfe S 2 , them <260 The Modern Cook.' them well, take off the Gall, and blanch them in boiling hot Water ; being blanched, garnifh home Baking-pans with Slices of Bacon, and feafon them with Salt, Pepper, fweet Herbs, and fine Spice; pat up¬ on each Slice of Bacon a Liver feafoned with Salt, Pepper, fweet Herbs, and fine Spice; wrap up your Liver in your Slices of Bacon round a- bout, do the fame with the reft of your Livers, and fend them to be baked ; being cold, place them in an earthen Pot, and fill it up with Hog’s-lard jull: melted; being cooled, ftop your Pot with a Cork, and Parchment over it. Being at Sea, if you would make Ufe of it, put fome into a Baking-pan, ftrewing over it pounded Bilkets, with¬ out taking oft' the Slices of Bacon; being baked, and of a good Co¬ lour, difli it up with a Sauce made of Shalots, and ferve it up hot. As to the Gizzard, Rump, and Feet, being well deanLd, bake them w ith a fmall Scafoning ; being ready and cold, place all together in an earthen Fog or fmall Calk, filling up the fame with melted Hog’s-lard. Being at Sea, )Ou may make fmall Dilhes of a Fricaffee of it, with a white or brown Sauce, or ftrew it with pounded Bifketr, is c. and broil it. It is ferved up with a Sauce made with Shalots. As to the Legs and Pinions, when you make Ufe of them, broil them, and ferve them up with a Shalot-fauce under them or with a Rcmoulade. At another Time, ftrew them with Crums of Bread, &c. broil them, ar.d ferve them up in the fame Manner. At another Time, fry them in the fame Hog’s-lard, and ferve them up hot. At another Time, after you have fried them, take Onions cut in Slices or fmall Squares, which let fry pretty brown, and take off your Fat. Your Onions being done, ftrew over them fine Salt and Pepper, with a Dafti of Vinegar, difh up your Goofe-legs, pour your Onions over, and ferve them up hot. The IVay of ordering Soles , to carry them to Sea. TAKE Soles, fcale, gut, wafh, and drain them, for four or five Hours; ftrew over them Salt, and fo leave them, for four or five Hours ; wipe them well, ftrew them with Flour, fplit them in the Back from one End to the other, and fry them in Oil pretty brown; let them be drained upon a Fifh-plate, and let them cool ; being cooled, put in the Bottom of a Cask Pepper-corns, Cloves, and Bay-leaves; place in it a Laying of your Soles, and feafon them Top and Bot¬ tom alike ; do the fame, until your Cask be full; fill it up with good Olive oil, cover it up clofe, and keep it in a cool Place, until your Imbarking. Being at Sea, if you would make Ufe of them, fry them in their own and the fame Oil, and ferve them up hot. At another Time, put them in a little Butter, and ftrew them with Crums of Bread, bfc. to broil them ; they are ferved up with a .Remoulade, or a Sauce made with Shalots. Another 'l ime, cut them out in Slices, and do them, the fame Way. Another Time, cut them out into Slices, and put them into a Difli, or Stew-pan, with a Clove of Garlic, fome Shalots cut fmall, a Glafs of Water, Salt, Pepper, and a little Oil, or a little Butter, and let them ftcsv foftly a Moment; let them be of a good Tafte, but not too fait, and put in a Dafti of Vinegar, or a Lemon -juice. T;ie y The Modern Cook. 26,t They drefs all Sorts of Filh, in the fame Manner; but let j our Filh be very frelh, and well dreft'ed ; particularly thofe that are potted up, when cold. When you are on a long Voyage, and up¬ on your Return, or you touch in feme Iflands, where Filh is plenty, and coils but Filhing, when you have Lines, and they are in Seaton, you will find a Filh, called a Mullet, which is excellent good, being dreffed like Soles; Roaches, and Lubines, which are very large Filh, and they cut them in Fillets. The Dorade, which is one of the belt Filh in the Sea, is dreffed, in the fame Manner. This Filh is fo firm, that they can boil him in Court Bouillon well feafbned, and let him grow cold in it; then they barrel him up, covered with Oil, Hog’s- lard, cr melt d Butter. He is eaten cold, or he is made warm in hot Water, feafoned with Salt and Vinegar; he is ferved up either with a white or brown Sauce. Plaice, Brets, and Flounders are dreffed, and ferved up at Sea, as the Soles. When you are upon the Main, you take Porpoifes, Requins, Tons, Bonites, and fornetimes Flying-filh, which fall often into the Ships, when they are chacea by Tons and Bonites; it is a Filh that is like a fmall Mackarel, the Bignefs of a Herring ; this Filh is gutted and broiled, like a Mackarel; he is ferved up with a little white Sauce, or dry, after he has been broiled. As to the Ton, he is boiled in Court-Bouillon, as other Filh, and kept cold in Oil. He is eaten cold, or cut in Slices, to make fmall Sallads therewith. He is alfo cut in Slices, which are fried in Oil, and is ferved up like the others before. He is cut in Slices, which are larded with thick Bacon, well feafoned with Salt, Pepper, fweet Herbs, and fine Spice ; they put fome Slices of Bacon into a Stew-pan, with the Slices of the Ton over them ; then they are boiled gently over the Fire, and they muft be brown on both Sides; after he is taken out, and put in the Stew-pan, with a little Dull of Flour, llir it with a wooden Ladle, and let it be pretty brown; moiilen it with a little Wa¬ ter, a Couple of Glafles of white or red Wine, Spanijh, or other, fuch you can get, with one or two Cloves of Garlic cut fmall, feafoned with Salt and Pepper; let it boil very gently, be of a good 1 afte, and not too much fait, and put in again your Slices of the Ton, or Bo- nite; dilh them up with the Sauce, as above, and ferve them up hot, A Ton-pye, or Bonites-pye. CUT your Ton in Slices, the Thicknefs of your Thumb, and lard it with thick Bacon, feafoned with Salt, Pepper, fweet Herbs, and Spice. Take four Handfuls of Flour, put the fame upon a Dreffer, make a Hollow in the Middle, and put a Lump of Butter as big as your Fill in it; wet your Flour, and make a Pafte for a fhort Cruft ; make an Abbefs of that Pafte, cover this with a Baking-pan, and put in it a little Bacon cut fmall, feafoned with Salt, Pepper, fweet Herbs, and fine Spice, and of the fame Bacon, which you laid under them ; co¬ ver your Pye with anpther Abbefs of the fame Pafte, and give it what Shape or Faftiion you pleafe ; colour it with beaten Saffron ioaked in Water, if you have no Eggs ; let it be baked, il you have Convenience to do it, or elfe under a Cover. Being baked, put a Bit of Butter in a Stew-pan. with a Duft of Flour, and let it be of a pretty good S3 Brown < <2.62 The Modern Cook. Iff own ; moiften it with Water, or Broth, and a Glafs of white, red, or Spanijb Wine; feafon the Cullis with Salt, Pepper, a few fweet Herbs, and Shalots cut fmall, with a little Bit of Garlic ; let the Cul¬ lis be of a good Tafte, uncover the Pye, throw it into it, put the Co¬ ver on again, and ferve it up hot. Petty-pattees made with Ton or Bonites. TAKE the Flefh of Ton, or Bonites, for the Quantity of the Pet¬ ty-pattees you defign to make, put it upon your Drefer, and cut it. very fmall with \ our Chopping-knife ; cut a Piece of Bacon by it- felf, mix all together, and feafon it with Salt, Pepper, fweet Herbs, line Spice, fome Shalots, and a Crum of Garlic. Then put twq Handfuls of Flour upon your Dreffer, or upon a Patty-table ; make a Hollow in the Middle, put in two Eggs, if you have any, with a Lump of Butter, the Bignefs of an Egg, moiften your Pafle, roll it, and put in almcft as much Butter as there is Pafte ; then double your Pafte one End upon the other, turn it the crofs Way, roll it a fecond Time, and do the fame three or four Times ; roll your Pafte, for the laft Time, pretty thin, cut it with a Pafte-wheel, and put fome in the Bottom of your Patty pans. If you have no Patty pans, cut your Pafte into fquare Pieces, put in it your Fifliflcfh cut fmall, and cover jt with an Abbefs of the fame Pafte. You may clofe your Petty-pattees, fafhion them around with the Point of a Knife, as good as you can ; colour them with beaten Eggs, if you have any, or with beaten Saf¬ fron foaked in Water, let them bake under a Cover, or in the Oven, if your Convenience will permit it, and, being baked, ferve them up hot. You may make Petty-pattees, or Pyes, ofPorpoifes, the fame Way, cbferving that the pat of the Porpoife is well taken off, becaufe the Oil of that Fiih gives a bad Tafte. A cold Pye made with a Porpoife . TAKE your Porpoife, cut it into Slices, the Thicknefs of four Fingers, cut thefe Slices into Bits, and take well off all the Oil j cut large Slices of Bacon, which feafon with Salt, Pepper, fweet Herbs, fine Spice, and a Crum of Garlic, lard therewith your Bits, and cut fome Bacon fmall, the Quantity you would have, to moiften your Pye. 7 our Bacon being cut fmall and pounded, put it upon your Dreffer, Or a Patty-table, take Flour, according to the Bignefs of the Pye you make, make a Hollow in the Middle, put in it Butter in Proportion, and wet your Pafte with cold Water; being wetted, make therewith an Abbefs big enough, and put a Couple of Sheets of Paper upon a Board, the Bignefs of your Pye, according to the Bignefs of the Mouth of your Oven. If you make a large Pye, make it rather long than round, cover the Abbefs with your Bacon cut fmall, place in it your Pieces of Porpoife, and feafon them with Salt, Pepper, fweet Herbs, and fine Spice ; do the fame till your Pye is full, cover it with an Ab¬ befs of the fame Pafte, and make it into-what Fafhion you think fit; colour it with beaten Eggs, and, having none, with beaten Saffron foaked in Water ; being coloured and fafhioned, fend it to be baked, about three Hours ; being baked, take it out, and ferve it up cold. They can make Pyes of Requin in the fame Manner, though it be an ordinary ¥he Modern Cool 2 -6| tn-dinary Filh, and not edeemed ; but, at Sea, all Things pafs. This Filh being drefled, and well feafoned, is, neverthelefs, found to be ex¬ cellent for Want of other ; I fpeak by Experience ; this Filh is ferved aip, either cold, or hot, as they pleafe. The Pyes, made with Ton and Bonites, are ferv.ed up like wife ini the fame Manner. A Leg of Mutton Lye. TAKE a Leg of Mutton,-take out the Bones, and lard it with .thick Bacon well feafoned; make an Abbefs like that above, put tw© Sheets of Paper upon a Board, and your Abbefs upon it.; cover the fame with ’lacon, pounded and cut fmall, and well feafoned ; then put in your Leg of Mutton, either whole, or in Pieces, feafoned with Salt, Pepper, fweet Herbs, and fine Spice, with a Crum of Garlic, pound- -ed Bacon, and Slices of Bacon over it.; make another Abbefs, go on covering your Pye, colour it with beaten Eggs, or in Want of them, with beaten Saffron, fcaked in Water; having falhioned it, as you ■think fit, fend it to the Oven, let it be in it, four Hours, and, being baked, ferve it up either hot, or cold. You may make Beef or Pork Pyes in the fame Manner, and they .are ferved up, the fame Way ; and Mutton-dukes are drelfed, in the fame Manner, in Pyes. Tortoife-pyes , made with either Sea or Land Tortoifes. CUT off your Tortoife’s Head, and the Back, with a Cleaver, or Hatcher, to take off the Back its whole Length ; take alfo off the four ^Quarters with the Skin of them, and cut them in Pieces, laying afide the great ones; lard them with thick Bacon, feafoned with Salt, Pep¬ per, fweet Herbs, and fine Spice. Take the Flefh of your Tortoife, •with its Fat and a Bit of the Liver ; mince all well together, feafoned with Salt, Pepper, fweet Herbs, fine Spice, Shalots, and a Crum of ■Gal lic ; make an Abbefs for a Ihort Cruft, as with others above, put your Force-meat over your Abbefs, and place your Tortoife in it; fea- ■fon it with Salt, Pepper, fweet Herbs, fine Spice, and Shalots cut fmall; cover it w'ith your Force-meat, which you took Care to keep by you, put in it a little Butter with fome Slices of Bacon over it, cover your Pye with another Abbefs of the fame Pad?, and fulhion it, ns you think fit; then colour it, as faid above, and let it bake, four or five Hours. Being baked, take it our, and fierve it up, as the others before mentioned. Take off from the Bread-plate of your Tortoife a little Skin, which runs along from one End to the other, but without taking the fame off on the Sides; take fome of your Tortoifc’s Fleffi, with fome of the Fat and Liver, fufficient to make Force-meat, to put into your Bread plate, which mince together; being minced, putin it a Cou¬ ple of Bifkets, foaked in Spanijb and other Wine, that is to fay, Sea- bifkets, and two or three Eggs, if you have any, with a Piece of Ba¬ con ; feafon all with Salt, Pepper, fweet Herbs, fine Spice, Shalots, and a Crum of Garlic; fill up the Infide of your Bread-plate, make it pretty fmooth, and dick it with Skewers all along before, on the Places where the Skin is, fo that it do not fhrink; then bake it, or let it be done under the Cover of a Baking-pan, if you can get one large enough. S4 Thett 2 ^4 The Modern Cook. They make fuch Breaft-plates, or Plaftrons, only of Land-tortoifes, becaufe the Sea-tortoifes are too large. They make Soup with them, as they do with Beef, Mutton, or Veal in Europe. They draw Gra- vy and Cullis off the fame, as they do from other Meat in Europe. They equally make Ufe of the Sea tortoifes, as of thofe by Land, for that Purpoife; only they are not fo good, as the Land-tortoife, for Broth Cullis. They make likewife with them Fricaffees with a white or brown Sauce. They make alfo Skewers of Liver cut in Pieces two Inches long in Squares, with the Fat, as they do with Sweet bread of Veal,- they put them, for a Moment, in a Stew-pan, with a Bit of Butter, and feafon them with Salt, Pepper, fweet Herbs, fine Spice, and Shalots cut fmall; take fmall Skewers, in firewing them with a Bit of Liver, and a Bit of Far, doing the fame alternately, until your Skewers are filled up ; pound a Couple of Bifkets, which mu ft be {train¬ ed in a Cullender, ftrew therewith your Skewers, and let them be broiled. Being broiled, difli them up, and fcrve them up hot with a Sauce made with Shalots over them. These Sorts of Sea-tortoifes are often large enough to feed a Ship's Crew of two hundred Men, in dreffing only two of them, and diftri- buting them by Rations, or by Meffes, as it is commonly done in a Snip; and, as to Land-tortoifes, three of them will be enough for the fame Number of Men. These large Tortoifes are not found in all Lands, but they are very common about the Ifland of Bourbon, otherwife called Mafcarix. Some of them are about two hundred Pounds Weight, and aye Load¬ ing enough for a Man, It is a Place where the French Eafi-luS.a Ships commonly touch at. The Way of dreffing all Sorts of Roots and Herbs to pre¬ serve at Sea. TAKE good round Cabbages, flit them in four, take the Stalks out of them, and blanch them with boiling Water; being blanched, put them in frelh Water, till they are cold ; then take them out and drain them, put them intq a Cafk according to the Quantity you make, and fill the Cafk with Brine that is very clear. To know whether the Brine is good, you muft put an Egg into it: Obferve, that, for all Sorts of Garden-fluff, the Egg muft be of a Balance to remain at the Top, or fall to the Bottom; and, with Meat, the Egg muft fwim, becaufe the Brine muft be ftronger. Sorrel. TAKE Sorrel well picked and walked, throw it into boiling Wa¬ ter, and immediately into frefh Water; take it out and drain it, put it into a Cafk, as much as will go in, fill the Cafk with Brine, cover it well, and keep it in a cool Place, till the Time of Imbarking. You may putamongft your Sorrel fome Beet-leaves. Thcfe Sorts of Plerbs are good to make Soup with, being upon the Main. You may prepare Spinagein the fame Manner. Being at Sea, put it a foaking in frelh Water, and make Ufe ofit, as it is done afliore. Colli flo w er s are done as your Cabbages, heretofore fpoken of. Green French Beans. FAKE Fremh Beans, pick them, take off the String, blanch them, and The ModernCook. 265. and put them into cold Water ; being cold, place them in a Cafk with Cloves and Pepper-corn; the Cafk being alrnoit full, fill it up with Brine, cover it clofe up, and keep it in a cool Place, till you imbark. When at Sea, take fome out to unfalt in frefh Water, and drefs them as they do on Shore. Inttead of Brine, you may put Vinegar to them ; bu 1 ', according to my Judgment, they are not’then fo good. Cucumbers, large and fmall. TAKE Cucumbers that are the leaf! ripe, and the very greened you can find, and put Vinegar and Salt into the Water ; when ready to boil, throw in your Cucumbers, with fome Pieces of red Copper, take them off from the Fire, and cover them with a Cover, that may in- tirely bathe all the Cucumbers; let them Hand thus fome Days, and then fee whether your Cucumbers have Salt enough, and be of a good Relifh. If there is not enough, put more to them, place them in a fmall Cafk with fomePimans blanched. Cloves, and Pepper-corns, cover up well the Cafk, and keep it in a cool Place, till you imbark. When at Sea, make Ufe of them, as they do on Shore, for all Sorts of Ra¬ gouts made with Meat and Sallads. You may do the fame with Melons, or put them into a Brine. All thefe Sorts of Things are, neverthelefs, of great Ufe at Sea. Artichokes. TAKE Artichokes, blanch them, till you can take off the Grafs, put them into cold Water, and let them cool; being cold, take off the Grafs, place them in a Cafk, fill it with Brine, cover them up clofe, and keep them in a cool Place, to the Time you imbark. When at Sea, put them in boiling Water, andferve them up with a white Sauce, or with Oil and Vinegar. Bottoms of Artichokes. BLANCH your Artichokes with their Bottoms, turning them as gently as poffibly can be, till the Grafs may be eafily taken oft; put them upon a Fifh plate, or Sieve, and let them dry in the Sun, or in an Oven; they, being dry, are put into a Bag, to be preferred as long as you pleafj. The Artichokes of the latter Seafon are bell. Lettuces. TAKE Lettuces, blanch them in boiling Water, but take them prefently out again ; let the Water be fait, put them into frefh Water, and take them out to drain; after that, put them in Layings in a Cafk, fcaioning them with Salt, Pepper-corns, and Cloves, cover every Laying with melted Butter, and do the fame, till your Cafk be full; being cold", cover it up clofe, and keep it in a cool Place, till the Time you imbark. When at Sea, ufe them for Soups, or flew them with good Butter, and ferve them up for a relifhing Difh. The IVay of preferring Eggs frefh, one or two Months. LE T your Eggs be half boiled, and put them into cold Water to cool; when cold, put them in a Cafk, with a Laying of Salt, and a Laying of Eggs; take Care not to break them ; when you ferve them up, put them into boiling Water off from the Fire, and ferve them up ; a Thing done by Proof. Another IVay to preferve Eggs. TAKE good Allies, and make therewith a Laying in your Cafk, according t s66 The Modern Cook. according to the Quantity you take along with you to Sea; put ano¬ ther Laying of Afhes, and a Laying of Eggs; continue doing the fame till your Calk is full, and cover it clofe to carry it on Eoard, at the Time of your Imbarking ; being at Sea, make Ufe of them, upon Occafion. In Cafe any one of them breaks, the Allies prefently flop the Hole, and hinder the others from being fpoiled. Hog*s-FleJh broiled , the Bucaneers Way. WHEN we come into Countries afar off, we kill fome Hogs ; the Legs are faked, the reft is cut into Slices, the Length of one or two f ingers; they let them lie in Salt two or three Days ; then they are laid uponaFifh-plate, and afterwards fmoaked. They ufe them,for Breakfaft broiled ; they are ferved up with a Dafh of Vinegar and Shalots. Ido not here fpeak of Pottages, or Soups, becaufe they make them w ith what they can get; fometimes with a Piece of Mutton, or Pork, or a Fowl; they put in fuch Roots, or Herbs, as they have, and, when Ships arrive in a Place, they make there as good Chear, as any where elfe, pro¬ vided the Cook is a good Workman. As to Paftry in hot Countries, we need only make Ufe of Beef-fat, or that of Buffaloes, or Goats. They ufe that, inftead of Butter, and make therewith raifed Pafte, as well as with Butter. Bouride, a Sea-foup, IS a Soup excellent good for a Seaman, and aim oft all the Offi¬ cers afk for fome, in the Morning : They put into a Kettle about two Quarts of Water, two Onions cut very fmall, or fome Shalots, and a good Lump of Butter ; when it boils, they break into it three or four Bifkets, and feafon it with Salt and Pepper; let it boil foftly, till it is reduced to Half, and ferve it up prefently, giving it the bell Tafte you can. This is a Regale for a Sea Officer. Mujhrooms, the Italian Way. TAKE Mufhrooms in as great Quantity as you can get at once, the {mailed are beft; cutoff the Ends, take off the Skin of the black ones, and wafh them well ; put them into a Stew-pan, with a Couple of Glaffes of White-wine, and good Olive Oil, to make them fwim in it feafon them with Salt, beaten Pepper, and the Juice of two or three Lemons, according to the Quantity of Mufhrooms you have; put them over the Fire a little While, then let them grow cold, and put them into an earthen Pot, ora littleCalk, but the Oil always fwim upon it; let them be reiifliing, and the Cafk., or Pot, well flopped, that they may not vent; but it is more proper to put them into fmall Pots, becaufe, when the Pot is once opened, and takes Vent, that fpoils them. When upon the Main, if you deftgn to make Ufe of them, take the Quantity you think fit, and place them in a fmall Dith, with Anchovies cut jn Slices over them. Or you may make with them little Fricaflees, with a white Sauce, as you do on Shore. You may likewife ufe them with all Sorts of Ragouts, where you have Occafion for Mufhrooms. You may preferve this Sort of Mufhrooms a whole Year, or more. The Way of preJewing fmall French Beans green. TAKE fmall French Beans, the fmalleft you can get, feald and whiten them ii> boiling Water, feafoned with a little Salt j put them in'tet *fhe Modern Cook. 267 , into cold Water, take them out again to drain, and let them be dried in the Oven, or in the Sun ; being dry, put them into a Bag, and keep them in a dry Place. When you make Ufe of them, you need only walh them in hot Water, and boil them in a fmall Kettle with Water, a little Butter, Salt, and an Onion ; let them {lew fofcly, and. being done, put a Lump ot Butter into a Stew-pan, with an Onion cut fmall, and give it fome Toffes; put in your Beans, drew over them a Dull of Flour, wet them with their own Broth, l'eafon them, and thicken them with Yolks of Eggs if you have any ; let them be of a good Relifli, and put to them a D.tlh of Vinegar, in ferving another Time, flew them with a Piece of Ham, or Bacon, or Saufages ; or let them boifby themfelves ; being boiled, put them into a Stew-pan, with a Lump of Butter, to make them have a Tafle, and garnilh therewith your fait or frelh Meat, if you have any. Thefe Sorts of Beans are as good as if they had been juft gathered, and you may keep them as long as you pleafe, provided you take Care to keep them in a dry Place. c phe Way of prcferving Onions , Purfnips^ cinu LiUrrots. TAKE Onions well peeled, and cut into Slices, the Carrots and Parfnips the fame ; put into a large round Stew-pan good Butter over a Stove, with a brifk Fire ; put of your Onions in it, the Quantity you think fit; but put not in too many, left the Liquor,* or Gravy, make them llick to the Bottom, and take Care to keep them Hi.ring continually with a wooden LaAe ; let them be of a good Colour, a little brownilh, and take them out; fet them a draining upon a large Sieve, made with Hcrfe-hair, or Flannel ; put more Onions into your Butter, fry them in the fame, land consequently you run no Hazard, in putting in much Butter in the Beginning. As you are making 'your Provifionsof Onions, you may fet them a drying in the Sun, or in a Baker’s Oven, after the Bread has been drawn ; when dry, you may put them up into Boxes, or other T kings, and keep them always dry. You may do the fame with your Carrots and Parfnips, putting each of them afunder. When you would make Ufe of them for an Onion-pottage, boil the Quantity you think nt in a Skillet, Stew-pan, or Kettle, and put in what Quantity you judge fit, according to the Quantity of your Pottage. When you would make fome Lent Pot¬ tage, fet on Peafe a boiling whole as they are ; the Broth, or Liquor, being clear, throw into it your Onions, Carrots, or Parfnips, and let them (lew well ; if you make Peafe-foup, drew a little Flour upon it, pound it in a Mortar, drain them through a Sieve or Flannel Bag, and wet them with the Broth, or Liquor, of your Roots. This Sort of Pottage is very good at Sea. These Sorts of Roots may be kept fix or feven Months, taking Care of them, as commonly ; otherwife they cannot be kept at Sea, but for a little While ; therefore I here (hew the Way of prefervmg them, having had the Proof of it myielf, on the like Occafions. At another Time, make Ufe of them with a Robert Sauce, which may be put under all Sorts of Meat: Put only a little Butter in a Stew-pan, with a Dull of Flour, make it brown, put in your Onions, *>63 7 he Modern Cook.' and give it fome Toffes ; then wet it with Water, Broth, or Gravy, if you have any, feafoned with Salt and a little Pepper ; putting to it a little Mullard, if you have any, with a Dafh ofVinegar, in ferving it up. CHAP. XXVII. Of cold Entremets or Side-difhes. Marbrees, or marbled Side-diJJ:es, with Gravy , or in Lent. Divers Sorts of Cakes. Collared-beef. Pigs drejfed /eve - ral Ways. Stuffed Hogs 'Tongues. Wild Boars Heads. Fowls , or Capons , in Galantines. Geefe in Galantines. Turkics with their Jelly. Fijh , Ham , &c. A Side-difh with a Marbree, or marbled. O make a Marbree as it fhould be, take two Dozen of Ox- 1 palates, two Dozen of Calves Ears, and a Dozen of Hogs Ears, all walhed very clean ; put ail together in a Kettle, with the Nut of a Ham, fealoned with Pepper^Salt, a Bunch of fweet Herbs, Cloves, and Onions; moifien it with Water and a Bottle of White- wine, put to it fome Bry-leaves, cover the Kettle, and put it over the Fire. Put two Fowls to the Spit, and, whenroafted, cut them out in thin Slices or Fillets ; likewife a Quarter of a Pound of fweet Almonds, and as many Piftachocs cut in the fame; each of thefe is placed in a Difhby itfelf, with a Dozen of hard Eggs cut in four; chop alfo a good deal of Parfley, fome green Onions, and Truffles cut in Slices; your Palates and Ears being boiled, take them out of the Kettle, and place them orderly in a Difh, each by itfelf; {kin your Palates, and cut them out in Slices ; do the fame with the Calves and Hogs Ears, the Nut of a Ham and a Neat’s Tongue being broiled. Now take a round Stew-pan, put in it all this Meat put in Slices, with your Almonds, Piftachoes, and Truffles; adding a Clove of Rocam¬ bole, fweet Herbs, line Spice, the Juice of fome Lemons, and a Bottle of Champaign. Put in a clean Stew-pan melted Bacon, green Onions, and Parfley chopped fmall, give them fome Toffes upon the Fire, and put it to the Ingredients of ycur Marine over the Fire ; tofs it up now and then, that ail may mix well together, let it be of a good Tafte, and put in it a Ladle of thin Veal-broth- Take an¬ other round Stew-pan, the Bigncfs you would have your Marbree of, rub it with Butter, and place in it fome Tops of Spinage leaves, in the Form of Stars from the Bottom to the Top ; fafhion fome Lemons, being nicked round, and cut with a Jagging-iron in Slices, placed in the Intervals of your Stars; put your Stew-pan in a cool Place fet even, and putin it your Ingredients. Your Marbree being cold, put hot Water in a clean Stew-pan, place over it, for a Minute, the Stew- pan your Marbree is in, to loofen it, and difh it up with a Napkin under it. Another the Modern Cook! 269 Another Marbree, or marbled Side-di/h. PUT fome Calves Feet, well cleaned and boned, a boiling, with Hogs Ears and Feet, fome Slices of Bacon, Veal, and a Nat of a Ham, and feafon them with Pepper, Salt, Bay-leaves, fvveet Baft!, Cloves, a few Coriander-feeds, and a Bottle of White-wine; whillt all this is boilirg, put two Fowls to the Spit ; fcald a Quarter of a Pound of fweet Almonds, with as many Piftachoes cut in Slices, and placed in a Difh, or Plate, each by itfelf; cut likewife in Slices a Neat’s Tongue, and, your Fowls being roalled,cut them in the fame, and chop fome green Onions and Parfley ; your Hogs Ears and Feet being boiled, cut them alfo in Slices, and your Nut of Ham. Put in a large Stew-pan, to he'd all your Meat, a little melted Bacon, with your Omens and Parfley for a Minute ; this done, put in all your Slices of Meat with thole of Almonds and Pillachoes, and fome Yolks of hard-boiled Eggs cut in four, all feafoned with pounded Pep¬ per, Salt, fome Cloves of Garlic chopped fmall, with the Juice of half a Dozen Lemons, and a Bottle of Champaign ; let all this boil and be of a good Tafte, and add a Ladle of thin Veal-broth, if you have any Then take one or two Cauls of Mutton, Veal, or Hogs, fpread them in a fmall oval Stew-pan, and put in the Ingre¬ dients of your Marbree ; it being cold, cut off a Couple of Slices, the Thicknefs of your little Finger, at each End, lay a folded Nap¬ kin in yourDilh, place over the fame your Marbree, with the Slices cut off garnifh your Difh with Parfley, and fei ve it up hot for a Sidedilh. A Marbree of Fijh , or Fijh marbled. TAKE of all Sorts of Fifh, viz. a Couple of Eels fkinned and well cleanfed, half a Dozen of Pearches gutted and well walked, fome Smelts, or Gudgeons, Trouts, half a Dozen of Barbels, as many Quavivers, Bret-fifh, or Flounders, and fmall Sturgeons, if you can get any ; all being well cleaned, put them in a Stew-pan, or Fifh- kettie, feafon them with Pepper, Salt, Cloves, fweet Bafil, Thyme, Bay-leaves, two or three Bottles of White-wine, and fome Slices of Lemon, and moillen them with Water; let not your Fifh be too much boiled, left they break. Being done, take them off, and let them cool in their Liquor; before they be quite cold, begin with taking out your Pearches, fcale them, and place them in your Difh ; do the fame with the other Fifh, one after another ; ftrain off their Liquor and let it cool. Then put in a clean Kettle two or three Quarts of Water, with two Pounds of Hart’s-horn Shavings, let it well boil, and, when boiled enough, ftrain it off through a Napkin ; let your Fifh-jelly be pretty firm, mix it with your Jelly of Hart’s Horn, put it over the Fire, and let it be of a good Tafte ; whip up the White of a Dozen of Eggs, and put them to your Jelly, with the Juice of three or four Lemons; your Jelly being clarified, ftrain it off through a flannel Big or Napkin. Now boil a Dozen of Craw-fifh, take a clean Stew-pan big enough to contain your Marbree, and put in the Bntom four Craw-fifh, forming a Crofs; cut an Orange and a Lemon in Slices, and lay another Crofs with Slices of Orange, and another with Slices of Lemon; alternately lay an Eel round it, a Trout, a \ Pearch, zyo The Modern Cook. Pearch, a Plaice, fome Smelts, or Gudgeons, and a Sturgeon at the Top ; put in it your Craw-fiih, fome Slices of Orange and Lemon, with fome Orange-leaves placed alternately one near the other ; put in the Middle the molt ordinary Fifli, with the fineft Fifh round it ; all yourFilh being in the Stew-pan, add to them your clarified Jelly, in which your Fifh mult foak, and put your Stew-pan in a cool Place, that your Marhree may be glazed well. If this Side-difh is to be ferved up at Dinner, it mult be made the Evening before. Two Hours before you ferve up, put a folded Napkin in the Difhyou ferve up your Marbree in, keep boiling Water in another Stew-pan, that is bigger than that your Marbree is in, put a Difh, or Plate, over your Marbree , and put the Stew-pan, wherein your Marbree is, into the Stew-pan with the boiling Water; leave it in it but a Moment, turn it topfy-turvy, dilh it up, and ferve it up for a Side-difh. A Hare-cake. TO make this Cake, take two Hares, take off their Skin, bone them, keep fome of the Flefh cut in Dice, and chop the reft of your Hare’s Flelh, with three or four Pounds of Slices of Beef, the Flelh of a Leg of Mutton (after all the Nerves are taken out) about a Couple of Pounds of Bacon, and a Piece of Ham ; all well chopped, and feafoned with Pepper, Salt, fweet Herbs, fine Spice, Parlley, and green Onions chopped, a Clove of Garlic, and fome Shalots, all well mixed together, and put in a Stew-pan. Take about a Pound and a Half of fine Bacon, as much Ham, fome Slices of Mutton, and your Slices of Hare, all cut in Dice, with Half a Pound of fcalded Piftachoes, and a Quarter of a Pound of fweet Almonds, a'fo fcalded and cut in Dice, with fome Slices of Pullets cut in the fame 3 put all this to your chopped Meat, adding die Yolks and Whites of fix Eggs, well beaten, and all well mixed together. Now take a Stew-pan big enough to hold the Cake you make, lay in the Bottom fome S'ices of Bacon, and put in all your Ingredients 3 break the Bones of your Hares, ftrew them over your Cake, and let it be baked in the Oven ; being done, take off the Bones, and let it be cold, and lay a folded Napkin in your Dilh; make your S:ew*pan warm, that you may take out your Cake, which lay over the Napkin ; ftrew it, if you think fit, with Crums of Beead, let it take a Colour in the Oven, and ferve it up for a Side-difh. A Royal Cake. TAKE three or four Rabbits, 11 ore or lefs according to the Big- nefs you make your Cake of, with two Hares, a Calf’s Leg, and a Leg of Muiton ; fkin and bone your Rabbits, lay by fome Slices cut out, and chop the reft of the Flelh together, with a Bit of Bacon and a Bit of Ham ; feafon it with Pepper, Salt, fweet Herbs, and fine Spice ; being well chopped, put it into a Dilh, and do die fame with your Hares Take the Nut out of your Leg of Veal, and lay it by ; the reft of your Leg of Veal, after the Skin is taken off, and the Nerves taken out, mull be well chopped together, with a Bit of Ham and a Bit of Bacon, feafoned with Pepper, Salt, fweet Herbs, fine Spice, and Shalots; do the lame with your Leg of Mutton, only put to * The Modern Cook. 271 * to this a Crum of Garlic. Take a Turkey and two Fowls, take off their Skins, and keep the Wings of the Fowls, but chop the reft of their Fleih with that of the Turkey together, with a Piece of Bacon, a Bit of Ham, and a blanched Calf’s Udder; all being well chop¬ ped, feafon it with Pepper, Salt, fw-eet Herbs, fine Spice, and fome Shalots ; keep this chopped Meat in a Difh by itfelf, and the reft of the Meat in another ; then cut the Slices of your Rabbits in fmall Dice, with a Couple of Slices of Ham, and a Piece of Bacon cut in the fame; put all this to your minced Rabbits, u’ith fcalded Piftachoes cut alio in Dice, and the Yolks and Whites of a Couple of Eggs, all be¬ ing well mixt together, and do the fame with all your other Meat ; fpread a Napkin over your Drefter, place over the fame two large Slices of Bacon, one near the other, the length and Breadth ^ou think ht, and put over them a Laying of your Rabbits, one of Veal, one off Mutton, one of Hare, and one La\ ing of your Turkey ; place avaira over the Laying of Rabbits a Laying of Mutton ; oyer the Mutton, one of Turkey ; over the Veal, one of Hare ; and over the Turkey, *" one of Rabbits; cover it over with Slices of Bacon, and roll them up in a Napkin, tied at both Ends; put in an oval Stew-pan, being the Length of your Cake, fome Slices of Bacon, Flam, and Veal, put in it your Royal Cake, and feafon it with Pepper, Salt, Cloves, fweet Bald, fome Bay-leaves, a Clove of Gallic, and fome Onions cut in Slices; put over this another Laying of Slices of Bacon, moiftenit with a Bottle of white Wine, and fome Broth ; cover the Stew-pan clofe, and fet it a Hewing, with Fire under and over. Your Cake being done, let it cool in its Braife; being cold, lay a folded Napkin in your Difh; take out your Royal Cake, cut off fome Slices at each End, difh it up, garnilh. your Difh with the Slices cut off, and fome Parlley, and ferve it up for a Side-difh. Collared Beef. T A K E a Flank of Beef, open it in two, and beat it well with a Cleaver ; take fcalded fweet Almonds, Piftachoes, and two Dozen of hard-boiled Eggs; lay a Napkin over the Drefter, and fpread your Flank of Beef over it; take fome large Slices of Bicon and Ham, make a Row of thefe crofs over your Flank of Beef, one of Bacon, one of the Yolks of your hard Eggs, one ofHam, one of Piftachoes, one of Whites of Eggs, one of Bacon, one of Almonds, one of the Yolks of hard Eggs, and fo on till your Flank of Beef is all covered ; feafon thefe with pounded Pepper, from one End to the other. Salt, fweet Herbs, line Spice, and a Couple of Heads of Garlic bruifed, and ftrewed over, together with a Dull of Flour. Now begin to roll it ud, in the Place where you put your fiift Yolks of Eggs, fo that your Eggs will be in fhe very Middle of yo r rolled Beef; then roll it up in your Napkin as clofe as poftible, keeping always faft the two Ends, which mull be tied very tight with Packthread, as well as your rolled Flank all round; this done, put it a doing in a Braife, as the Royal Cake before; being done, ferve it up whole, or cut in Slices, for a cold Side-difh. A Veal-cake. TAKE a good Leg of Veal, lay by the Nut, and take off the Skin 272 The Modern Cook. Skin and the Nerves; cut your Leg in Pieces, put to it a Piece of Ba¬ con, a Piece of raw Ham, and a Piece of Beef-fewet, chopped all well together, feafoned with Pepper, Salt, fweet Herbs, fine Spice, Mulh- rocms, and Truffles, if you can get any, and a Crum of Garlic ; mix it well, put to it four Eggs; then take the referved Nut of Veal, take off the Skin and the Nerves, cut it in fmall Dice, together with Ham, Piftachoes, and fweet Almonds, and mix again thefe well; lay in the Bottom of a Stew-pan, lizeable to the Quantity of your Meat, fome Slices of Bacon, over thefe a Calf 1 s Caul, and then put in your Meat ; wrap up your Cake in the Remainder of your Caul, with other Slices of Bacon over it. Now put your Cake in the Oven, not too hot; be¬ ing done, let it be cold, and ferve it up for a Side-dilh. A Side-dijh of a Pig in a Galantine. AFTER the Pig is well fcalded and dreffed clean, cut off the Head and the four Petty-toes ; take off the Skin, beginning at the Belly, but take Care not to cut it, particularly on t ie Back; fpread this Skin over the Dreffer, and make a Stuffing, as follows, •viz.. With your Pig’s Meat, a little of a Fillet of Veal, a little raw Ham, fome Bacon, fome Sprigs of Parfley and green Onions cut fmall, fweet Herbs, Pepper, Salt, a little chopped Garlic, fome Rocamboles, and iome Volks of Eggs to thicken your Stuffing ; fpread a Napkin over the Dreffer, with your Pig’s Skin over the fame ; put upon this Skin a Laying of your Stuffing, and over this a large Slice of Bacon all o- ver it, then a Row of Yolks of hard Eggs, one of Piftachoes, one of H am, and one of fweet Almonds; again a large Slice of Bacon more, a Row of Yolks of Eggs, one of Piftachoes, and another of Almonds; go on thus, and at laft over all, another Laying of your Stuffing laid as thin as can be ; over this, another Row of Slices, in the fame Order as thofe laid firft; put in alfo green Truffles, if you have any Stuffing left, and put it over all. To make up your Galantine as dextroufly as you can, roll it up in a Napkin as tight as poffible, tied at both Ends; this done, let your Galantine be done in a Braife, like the Royal Cake; being done, let it be cold, and ferve it up whole, or cut in Slices, to garnilh with them all Sorts of Side-diihes. A Pig in Perdouillet. LET it be well Raided and dreffed, cut off the Head, and cut it out in four Quarters; put in a Stew-pan fome Slices of Bacon, and then your four Quarters, with the Head in the Middle ; feafon it wi h fweet Herbs, and line Spice, 'viz. with Cloves, Nutmeg, Mace, and Cinnamon ; alfo fweet Bafil, Bay-leaves, Pepper, Salt, two Rocam¬ boles, Onions, Slices of green Lemons, Parfley, and green Onions; then cover your Meat with Slices of Bacon, moiften it with a Bottle of white Wine and a Ladle of Broth, and put your Stew-pan over the Fire, but let not your Pig be too much done; being done, let it be cold, lay a Napkin in your Dilh, take out your Quarters of Pig, clean them well, and, to look white, fpread them over the Napkin, with the Head in the Middle; ferve it up for a Side-dilh. Tuts Difh of Pig may alfo ferve for a Dilh, difhing it up with an Effence of Ham, or Cullis of Craw-fifh, ferving it up hot. At The Modern Cook. 275 . -At another Time, this Difh may ferve for a hot Difh, in drafting it, as follows, •viz. Make a Ragout with Sweet-breads of Veah Mufhrooms, and Truffles, put in a Stew-pan with a little melted Ba¬ con ; moiften it with good Gravy, and, when done, Ikim off the Fat, and thicken it with a good Cullis; being ready to ferve up, take your Pig out of the Kettle to drain ; difh it up, as before, with the Head in .the Middle, and the four Quarters round it, with your Ragout over it, and ferve it up hot. This Pig may alfo ferve for a Courfe, ferved with a Ragout of green Peafe, or Peafe-foup. For the Way of ma¬ king thefe. See the Chapter of Peafe-Ragouts and Peafe-Soup, A Pig drejfed , the German Way. SCALD, drefs, and bone it, but cut off neither the Head nor Pet¬ ty-toes ; take a Nut of Veal, taking off the Nerves and the Skin, with a Piece of Bacon, fome Beef-fewct, and a Piece of Ham ; put all this Meat upon the Dreffer, and chop it fmall; feafon it with Pepper, Salt, fweet Herbs, fine Spice, Mulhrooms, Truffles, if you have any, Par- %> green Onions, a Crum of Garlic, and four Eggs; mix it well, and take two or three Slices of Ham, and the White of a Fowl, both cut in Dice ; mix thefe with your Stuffing, fill therewith the whole Belly of the Pig, and few it up. Now fpread a large Napkin over the Dreffer, cover the fame with Slices of Bacon, lay upon it your Pier, and trufs the hind Petty-toes under its Thighs; let his Snout reff upon the fore Petty-toes, cover it with Slices of Bacon, and roil it up in the Napkin ; lay in a Filh-kettle, of the Pig’s Length, Slices of Bacon and Veal, Onions cut in Slices, and a little fweet Bafil and Cloves; then put in your Pig, with the Back to the Bottom, feafon it with Pep¬ per and Salt, and cover it the fame over as under ; moiften it with tvvo Bottles of white Wine, at laft, with Water, and let it be flawed, with Fire under and over; being done, let it grow cold in its Braife’ tane it out of the Kettle, difh it up with a Napkin under it, and ferve it up for a Courfe. Stuffed Hog’s-Tongues. TAKE of thefe Tongues as many as you pleafe, and feald them, to take off the firft Skin, for which Purpofe the Water mull not be too hot ; wipe them dry, and cut them off a little from the Root. The Way to fait them, viz. Dry in the Oven fome Juniper-berries, with a Couple of Bay-leaves, a few Coriander-feeds, Thyme, fweet Bafil, all Sorts of fweet Herbs, together with Parfley, and green Onions; all this being well dried, pound it in a Mortar, fift it, and mix it with pounded Salt andSalt-petre ; fait your Tongues, laying one aft er ano¬ ther in a Tub, or Pot, as you fait them, putting all Sorts of Spice °,' £ J i ea< -h P- ovv of your Tongues; being fqueefed clofe together, and all faked, put over the Tub a Slate with a Weight upon it, and, be¬ ing fix or feven Days in this Pickle, take them out to drain a little { tnen put them in Hogs Guts, cut the Length and Breadth of your Tongues; let each 1 ongue have its own Gut, and tie both Ends with Packthread ; hang them upon a Stick in the Chimney, a little diftant from each other, to have the Advantage of taking the Smoke, a Fot plight or three Weeks, till they be thoroughly dry ; if they are !the Modern Cook.' well done, they will keep a whole Year ; they are the finefl Eating, aft fix Months End ; to which Purpofe they are boiled in Water, and a little red Wine, together with fome Slices cf green Onions and Cloves; being done, they are ierved up cold, either in Slices, or whole, for a Courfe. Sheep’s Tongues and Calves Tongues, Huff’d, are done, in the fame Manner. Pig’s Petty-toes , the St. Menhoult Way. LET your Petty-toes be very clean, flit them in two, and put be- tween the two Pieces a Slice of Eicon, the Thicknefs of a Thumb, with a Skewer along each Side, well tied with Packthread, to keep them ffrait; put in a"Stew-pan feme Slices of Bacon ; put in it a Laying of Petty-toes, and one of Slices of Bacon: Go on doing fo, till you have put in all your Slices; then put in a good Glafs of Spirit of Wine, fome Coriander-feeds, Bay-leaves, and a Bottle of white Wine; cover it with the faid Slices, cover the Stew-pan, lay it down with Pafle, and let it flew foftiy, about ten or twelve Hours, with Fire under and over; when done, and cold, flrew them with Crums of Bread, broil them, and ferve them up hot for a Side Difh, They may alfode done with lefs Charge in uflng Hogs Maws, m- flead of Bacon, dreffing them, the fame Way. At another Time, dip your Petty toes in Batter, flrew them with Crums of Bread, broil them, and ferve them up hot for a Side-difli. At another Time, dip them in Eggs, or a thin Pafle, flrew them with Crums of Bread, fry and ferve them up. A wild Boar’s Head. C U T it off clofe to the Shoulders, finge it over a blazing Fire, and ferape it with a Knife; rub over the Places, where there is any Hair left, with a red-hot Fire-fhovel ; being well finged, take out the Jaw¬ bones, and the Skin of the Snout; bone the Neck, fqueefe out the Water, take out the Brains, in the Place where you cut off the Neck- bone, and throw them away ; put the Head a foaking in cold Water, take it out to drain, and lard it with thick Bacon, well feafoned with Pepper, Salt, fweet Herbs, and fine Spice, withoutbreaking the Skin ; put it in a Stew-pan, feafoned with fweet Herbs, fine Spice, pounded Salt-petre, and a pretty Deal of Salt; cover it well, put it in a cool Place, and let it lie feven or eight Days in Salt; then take it out, tie it up in a Napkin, and let it boil in a Kettle with feven or eight Bot¬ tles of good Wine, Bty-leaves, fweet Brfil, Thyme, and Onions; fill up the Kettle with Water, and fet it on to boil, but let not the Head be too much done ; being done, take it oft, let :t cool, take it out to drain, put a folded Napkin in your Difh, lay the Head upon it, and ferve it up for a Side-difh. Another wild Boar’s Head , the German Woiy. SINGE this Head, as that before, put it in Salt, fourand twenty Hours, boil ic whole, without boning it, and put to it feven or eight Bottles of Wine, Onions, fweet Bafil, Thyme, Bay-leaves, Cloves, Pepper, and Salt; fill it up with Water, and let it a boiling ; being tr \ boiled. The ModernCook. 275 boiled, let it cool in its own Liquor, and ferve it up, as tlie other, for a Side-dilli. When it comes from the Table, put it again in its own Liquor; let it foak well, and do fo till the whole Head is eaten. It may be kept, two or three Months, in this Liquor. You may preferve the former Head, in the fame Manner, being al¬ ways put again in its own Liquor, after it comes from the Table. Fowls or Capons in Galantines. T A KE as many Fowls as you defign to make Galantines, for each Fowl makes a Galantine ; finge and pick them clean, flit them up the Back, and take cfFthe Skin as neatly as poffible, without breaking it. Take off the Flelh of your Fowls, cut it out, and fome Piftachoes, into Slices, and place them in a Difh. Take the Remainder of the Flelh of your Fowls, with a Nut of Veal, a Piece ofB scon, fome Beef-fewet, and a Piece of Ham cut all in fmal! Bits; put it upon a Dreffer with Parfley, green Onions, fweet Herbs, fine Spice, Pepper, and Salt, all together chopp’d fmall; add fome Yolks of Eggs, and let your Stuffing be well reliffi'd 3 fpread your Fowls Skins over a Dreffer, and put over it a Laying of your Stuffing in its whole Extent; then a Row of Slices of the Flelh of your Fowls, another of Slices of Ham, one of Slices of Piftachoes, and one of the Yolks of hard Eggs; then again a Row of your Stuffing, doing the fame with the aforefaid Slices, till your Skins be full; then few well up your Skins, fo that they may look, as if they were whole. Now put in a Kettle Slices ofBacon and Veal, lay over them your Fowls, feafon them, cover them with Slices Top and Bottom alike, and add a Pint of good white Wine, fome Cloves of Garlic, and fome Broth; let them ftew foftly, with Fire under and over, but not be too much done ; being done, take them off, and let them cool in their Braife, to take the Tafte; being ready to ferve, difh them up whole over a Napkin, and ferve them up for a Side- difh. These Fowls, thus dreffed, may alfo be cut out in Slices, to ferve for garnidling large Side-diffies. Turkies and Capons, in Galantines, are dreffed, in the fame Manner. A Goofe in a Galantine. S T N G E and pick it clean, fplit it up the Back, and take off the Skin as clean as you can, without breaking it; bone well your Goofe, and take ail the Flelh, together with that of a Fowl, referving the Bread cut in Slices; mix the reft of your Fowl’s FJefh with that of the Goofe, add a Nut of Veal, a Piece of Bacon, fome Beef-fewet, and a Piece of Ham, all cut into fmall Bits; put all this upon a Chopping- board, with Parfley, green Onions, fweet Herbs, fine Spice, Pepper, and Salt; chop it fmall, and add fome Yolks of Eggs ; then pound it, and let it be well relilh’d; fpread the Skin of che Goofe upon the Dref¬ fer, put a Laying of Stuffing in all its Extent over it, and lay upon it rhtn Pieces of Bacon and Ham, as alfo the Slices of the Bread of the Fowl referv’d ; make alfo a Laying of a Quarter of a Pound of fweet Almonds, with the fame Quantity of Piftachoes blanch’d cut in Slices, T 2 by 6 The ModernCook.' and another of Yolks of Eggs; do this alternately, till the Skin of your Goofe be filled; then few up the Skin of your Goofe, to make it feem to be the very Goofe itfelf. Now put in a Stew-pan Slices of Bacon and Veal, and the Goofe upon it; feafon it, lay your Slices Top and Bottom alike, and add a Bottle of good white Wine, fome Cloves of Garlic, and fome Broth ; cover the Stew-pan, let it flew foftly with Fire under and over, and let not your Goofe be too much done ; being done, take it off, and let it cool in its own Liquor, to take the Relifh; being ready to ferve, difh it up whole over a Napkin, and ferve it up hot for a Side difh. A Turkey with its Jelly. TAKE a large Turkey, cut off the Wings, finge, pick, and gut it clean, without cutting the Vent; trufs it, lard it with thick Bacon well feafoned, tie it with Packthread, and let it flew in a white Braife, as was done with the Capons and Fowls in Galantines; being done, let it cool, and, when you difh it up, put its Jelly over it. Fijh-ham. TAKE the Fiefh of Carps, Eels, frefh Salmon, and the foft Rows cf the Carps; chop and pound all this, feafon’d with Pepper, Salt, fweet Herbs, and fine Spice, and add frelh Butter; make thereof the Form of a Flam, lay upon it the Skin of the Carps, and few it up clofe in a Cloth; boil it in Half Brandy, Half Wine, and a fmall Quantity of Water, feafon’d with Cloves, Bay-leaves, and Pepper, let it Hand, till cold, in its own Liquor, and ferve it up. You mayalfo flice it, as real Mam. You may drefs a Shoulder or Leg of Mutton, after the fame Man¬ ner, as alfo Fowls, Pigeons, Pullets, Turkies, Ducks, or any other Things of that Kind. Ham in a Braife. C LEA NS E it well, and foak it, feven or eight Hours; putin a Filh-pan fome Slices of Eeef and Bacon, with the Ham feafon’d with Onions, Sprigs of Parfley, fweet Bafil, Thyme, and Bay-leaves; moillen it with Water, and fet it a boiling; when half done, putin one or two Bottles of Wine ; being quite done, take it out to drain, take off the Rind, difh it up with a thick Pepper and Vinegar Sauce under it, and ferve it up hot for a Courfe. At another Time, drefs it, after the fame Manner, ftrew it with Bread, to make it get a Colour, and ferve it cold for a Side-difh. Ham in Caul. CLEANSE this Ham, and boil it, as that before ; being done, take it out, take off the Rind, and Part of the Fat; make a Stuffing thus, viz. Take of all Sorts of roafted Fowls Fiefh, as much as you think fit, a Calf’s Udder, with a Piece of Bacon blanch’d, Parfley, green Onions, and Mufhrooms chopp’d fmall, feafon’d with Pepper, Salt, fweet Herbs, and fine Spice, all minced fmall; add a Piece of the Crum of Bread boil’d in Milk, and pound it, putting to it fome Yoiks of Eggs; being pounded, put it upon the Ham, inltead of the Fat, which you took off from your Ham, and wrap it up in the Caul clofe together; then bafte it with Butter* flrew it with Crums of Bread, The Modern Cook. ijj Bread, put it in the Oven, to get a Colour, difh it up with a thick Pepper and Vinegar Sauce under it, and ferve it up. You may garniih it with Spinage, or Colliflowers, or both thefe together, or with Chickens, or Pigeons, putting an Effence of Ham over them, or Butter well thickened. Ham boil’d for the lafi Courfe. C L E A NS E it, put it a foaking in Water, about five or fix Hours, wrap it up in a Cloth with a Handful of Hay, and fet it a boiling in Water, feafon’d with Onions and fweet Herbs; being boiled, let it ftand, till half cold ; then take it out, and take of dextroufly the Rind; if it is of a good Colour, let it be as it is; in ferving it up, drew over it a little pounded Pepper andParfley chopp’d froall ; being quite cold, ferve it up. At another Time, ftrew it with Crums of Bread, and let it get a Colour in the Oven, or by Means of a red-hot Fire-fhovel. Ham roafted. CLEANSE it, put it a foaking, about fix or feven Hours, fpit it, and road it ; whilft it is doing, befprinkle it with hot Water; being almoft roafted, drain the Water in the Dripping-pan, take off the Rind, and moiften it with two Bottles of Spanijh Wine ; being done, take it off, difh it up, with a thick Pepper and Vinegar Sauce under it, and ferve it up for a Side-difh. This Sort of Ham ferves likewife for a Courfe, either hot, or cold. Ham roafted , the Dutch Way. CLEANSE it. boil it in full Water, three or four Hours, and take it out ; take off the Rind, ftick it with about fifty Cloves, and fpit it; put it before a good Fire, about two or three Hours, more or lefs, according to its Bignefs; when done, ferve it up with a Gravy- fauce under it, or a thick Pepper and Vinegar Sauce, Gr with Muftard, Gravy, and a Dafh of Vinegar together. The Sauces are alfo ferv’d up afunder in Saucers, and the Iiam by itfelf. Ham dr efts’ d, without Fire., or Water. T A KE a good Ham, cleanfe it from all the Naftinefs about it, and take off the Rind ; fpread a Cloth, in one End of which put Thyme, fweet Bafil, and Bay-leaves; put upon it the Ham, the fat Side down¬ wards, and feafon it Top and Bottom alike, adding Cloves and Pep¬ per ; lay one Fold of the Cloth over it, befprinkle it with fome Glaftes of Brandy, and fold it up quite in the Cloth, with a Cere-cloth over it, being tied with Cords made of Hay, clofe one to another; then bury it in Horfe-Dung, forty Hours, the Dung being two Feet Dia¬ meter all round, and two Feet deep Top and Bottom; after that Time, take it out, and ferve it up, as another Ham. You may alfo do it, thus, without taking off the Rind. CHAP, The Modern Cook CHAP. v XXVIII. Of Ragouts for firft Courfes. A Ragout of Craw fijh for Fleftj-days. P ICK feveral Craw-fifhes, and take their Tails, which put on a Plate with iome little Muftrooms, feveral Slices of Truffles, and a B inch of fweet Plerbs; the Whole being feafon’d with Salt and Pep¬ per, let it take a Fry with melted Bacon, or Butter, in a little Stew- pan, moillen it with fome Gravy, and flew it on a flow Fire ; being flawed enough, takeits Fat away, thicken it with fome Cullis of Craw^ lifh, and put it on hot Allies, taking Care not to let it boil, left it turn ; put therein feveral Heads of Afparagus, and Artichoke Bot¬ toms, when they are in Seafon. When your Ragout is done, dilh it up, and ferve it hot fora fecond Courfe, This Ragout is to be ufed in all Sorts of Difhes with Craw- filh. A Ragout of Craw-ffh for Fijhdays. BOIL your Craw filh, pick them, take their Tails and put them in a Plate with fome little Mulhrooms, and feveral Truffles cut in Slices, throw the Whole in a Stew-pan, with a little Salt and Pepper therein, and let it take a Fry in fome Butter ; after which, moillen it with fome Filh-broth, to be ftewed on a flow Fire; your Ragout being done, and reiilhing, take its Fat away, thicken it with a Cullis of Craw-filh, dilh it up, and ferve it hot for a fecond Courfe. You may make Ufe of this Ragout, for all Sorts of Dilhes with Craw-filh, on Filh days. A Ragout of Oyfters for Fifh-days. OPEN feveral Oyfters, put them with their own Lio ( uor in a Stew- pan, and let it keep a little on a Stove; take them out of the Pan, one after another, and put them in a Plate ; fry a little, fn fome But¬ ter, feveral little Mulhrooms, moillen them with fome Filh-broth, leafon them with a little Salt and Pepper, and a Bunch of fweet Herbs, and let them Hew on a flow Fire ; being done, take their Fat away, thicken them with fome Cullis, and put the aforefaid Oyfters therein ; after which, tafle your Ragout, to know if it be palatable, and take Care, that your Oyfters do not boil ; when you are ready, put the Ragout in a Dilh, and ferve it hot for a dainty Dilh. This Ragout may likewife be ufed, for all Sorts of Filh with Oyfters, on Filh- days. Another Ragout of Oyfters for Fifh-days. OPEN feme Oyfters, and put them in a Stew-pan ; take a few M ulhrooms, with a little Ihredded Chibbol and Parfley ; put to¬ gether, in another Stew-pan a little Butter, with a little line Flour, had make them grow yellowilh; which done, put the aforefaid hduihrooms^ The Modern Cook. 270 Mufhrooms, Chibbol, Parfley, and Oyfters therein, let the Whole take feven or eight Turns of the Pan, wet it with Tome of your Oy- fter Liquor, and a little Fifh-broth, and put a little Pepper therein ; be careful, that your Oyfters do not boil too much, and thicken your Ragout with fome of your Cullis, or fome of the Cullis of Craw-fifh, putting the Juice of a Lemon therein ; take Care, that your Ragout ,be palatable, and make Ufe of it for all Sorts of Meat that require a Ragout of Oyfters. A white Ragout of Oyfters. TAKE a Stew-pan, and put therein a good Bit of Butter roll’d in fine Flour, (hredded Parfley, Nutmeg, pounded Pepper, Haifa Lemon, cut like little Dice, a fhredded Anchovy, and feverai Oyfters, with their Liquor j put the Whole on the Fire, to thicken the Sauce ; when it is relifhing enough, put it in a Dilh, and ferve it up hot for a dainty Difh. , r , , You may ufe this Ragout with Fifti, Chickens, or any fuch other Fowl you pleafe, for a firlt Courfe. A Ragout with the Heads of Afparagus. CUT the Heads of fome Afparagus, and whiten them ; when blanched enough, put them in a Stew-pan, with fome Cullis and a little Effence of Ham, and lot the Whole ftew on a flow Fire j when ftewed enough, throw therein a Bit of Batter no bigger than a Nut, dipp’d in fome fine Flour, and ftir your Ragout now and then ; take Care, that it be relifhing, pour in it a little Vinegar, and ferve it hot. You may make Ufs of this Ragout for all Sorts of Fowls, or other Meat. A white Ragout of Afparagus. CUT and blanch fome Afparagus, as before; put them in a Stew- pan, with a Bit of Butter ; fry them a little, powder them with Half a Spoonful of fine Flour, moiften them with Broth, feafon them with Salt and Pepper, and let them be ftewed ; make a Thickening with feverai Yolks of Eggs, diluted with fome Broth, and put therein a little Nutmeg ; your Afparagus being relifhing, thicken them with the faid Yolks,“and make Ufe of this Ragout to put under fome larded Collops, or other Sorts of Meat, A Ragout of Endives. TAKE fome of the belt white Endives, pick them, and blanch them in boiling Water ; after which, put them in cold Water, fqueefe them well, and put them on a Table to be minced a little ; this done, put your Endives in a Stew-pan, moiftening them with a clear Cullis of Veal and Ham, and let the Whole be ftewed on a flow Fire. When this is ftewed and grown relifhing, make Ufe of it for every Sort of Difh with Endives; but, if this Ragout is not thought thick enough, put in a little Effence of Ham, or a little Cullis therein, before you ferve it. Another Ragout of Endives. THESE Endives muft be prepared, as thofe that precede, with the following Difference only, that is to fay, when they are minced, T 4 fry C*o The ModernCook. fry them with a good Bit of Butter, moiflen them with Broth, inftead of Cullis, and, when they are relifhing, thicken them with a Thicken- jng of Yolks of Eggs and Cream. You may make Ufe of thefe En¬ dives with all Sorts of larded Collops, Veal-cutlets, and Fillets of any Meat. 1 Another Ragout of Endives. TAKE five or fix Meads of Endiveq pick them, taking only their Stocks cut in Bits as long as Half a Finger, blanch them, and put them in frefh Water; after which, fqueele them, and put them, with fome Gravy and Cullis, in a Stew-pan on a Stove, to be flewed ilovy.y, till it be enough, and make Ufe of it for all Sorts ofDilhes with Endives. A Ragout of Celery. fome Heads of Celery, pick and blanch them; being blanched, take and fqueefe them out of the Water, and put them in a Stew pan with a Cullis, to be Hewed on a flow Fire; after which, thicken them with the Bignefs of a Nut of good frefh Butter, dipped in fine Fiour, continually Birring the Stew-pan. This Ragout being rulining, put a little Yinegar therein, taking Care to make it look handiome, but not too thick, and ferve it with all Sorts of Meat. A Sorrel-fauce for Flejh-days. PICK fome Sorrel, put on a Stove a Stew-pan half full of Water, and, when it is boiling, put your Sorrel therein; take it out of the Water, drain it, and fqueele it, as if it was Spinage; this done, put your Sorrel in a Stew-pan, moiftening it with Cullis and Gravy! and feafonmg it with Salt and Pepper, to be flewed on a flow Fire W hen this Ragout is flewed enough, put a little Effence of Ham there-' in, to make it relifhing, and make Ufe of it for what you pleafe. A Ragout of Sorrel for Fifh-days. . PICK, wafh, drain, and Aired fome Sorrel; put it on a flow Fire in a Stew-pan, with a Bit of Butter, fome Salt, Pepper, Parfley, Chib- bol, and fhredded Mufhrooms, if you have any; being flewed put rherein a Bit of Butter, dipped in fine Flour, and thicken it with a 1 hickemng of Yolks of Eggs, proportionable to the Largenefs of your Ragout, taking Care that it be relifhing; make Ufe of it for Eggs with Sorrel, broiled Fifh, and every' Thing with Sorrel. You may fry your Sorrel on Fiefn-days, adding therein fome Hearts of Lettuces, Cullis, and Gravy, Lettuces , Lady SimoneV IFay. x fome headed Lettuces, blanch them, putting them in warm Water, but not a Minute, and drain them immediately; mince and mix together fome Whites of roafted Pullets, or Capons, with fome Ham Mufhrooms, a little Parfley and Cliibbol, a Calf’s Udder, a lit¬ tle blanched Bacon, fome Crums of Bread, boiled with Cream, and four or five 1 oiks of raw Eggs; feafoning the Whole with Salt, Pep- pei fweet Herbs, and all Spices; then take your Lettuces, fqueefe {.hem one after another, holding them in your Hand, the Head down- Vi/ftrds, and extending each Leaf thereof, that you may the more eafj- 7 ‘he M O D E R N C O O K. 28 if lv come to the Heart, in order to take it out, without breaking an y of the Leaves; indead of the Heart, put in each of them fome of the preceding Stuffing, over which raife up all the Leaves, putting alfo fome Stuffing between them, tying each Lettuce fo duffed with Pack¬ thread; this done, put your Lettuces a dewing, with two Pounds of V eal, cut in Slices, placed in the Bottom, with fome Slices of Bacon and Onions; the Whole being feafoned with Salt, Pepper, Cloves, Bay- leaves, and fweet Badl, cover jit with Slices of Bacon, and let it be dewed. Your Lettuces being done, drain them, take the Packthread off them, lay them in their Dilh, with a white Cullis, or Ed'ence of Ham, over them, and ferve them hot for a fmall Dilh. You will find the Manner of making this white Cullis, in the Article of Cuilijfcs. Thefe Lettuces are ufed for garnilhing all Meats. Other Lettuces , Lady Simone’j Way, fried. Y O UR Lettuces being dufted and dewed, as before, and alfo drained and untied, beat three or four Eggs, as if it was for a Pan¬ cake, dip your Lettuces therein, one after another, and throw over them fome Crums of Bread; fry them in fome Hog’s-lard, making them yellowilh, and ferve them hot for a fmall Entry. A Ragout of Lettuces for all Sorts of Lifhes. TAKE fome headed Lettuces, of which take the Leaves out, till you come to the Heart; walh them, and blanch them in boiling Wa¬ ter ; after which, put them in cold Water, out of which being taken, drain and fqueefe them, and boil them with a Spoonful of good Broth. Thefe Lettuces being dewed, taken out of the Pan, and drained, put them in another Stew-pan, with a little Cullis and Gravy; let the Whole dew, taking Care that it be relilhing, put the Juice of a Le¬ mon therein, and make Ufe of it for all Sorts of Fowls and Meat for a fird Courfe. A Ragout of the Slocks of Purfane. TAKE fome Stocks of Purdane, pick them, cut them as long as your Finger, and let them be half boiled in fome Water, as Cardoons; your Stocks being blanched, fqueefe them, put them in a Stew-pan, wi h fome Cullis and Gravy, and let the Whole dew together ; this done, put therein the Bignels of an Egg of Butter, dipped in fine Flour, continually dirring the Stew-pan ; tade it, to fee if it be palatable, and put a little Vinegar therein. This Ragout is to be ufed for all Sorts of Fird-courfe Diffies, as for Example, Collops of Veal, Pullets, Legs of young Turkies, Pigeons, and Mutton, when you defign to ferve them with Stocks of Purdane, A Ragout of Cucumbers. TAKE feveral Cucumbers, peel them, and cut them in two, to take their Seeds away ; marinate them, two Hours, in Vinegar, Salt, Pep¬ per, and Slices of Onions; this done, drain your Cucumbers, and put them, with fome melted Bacon, in a Stew-pan on a Stove, to fry a lit¬ tle; after which, moiden them with Gravy, and let them dew on a moderate Fire. This Ragout of Cucumbers being done, take its Fac away, thicken it with fome Cullis, take Care that it be relilhing, and make fzSi The Mode rn Cook. make Ufe of it for all Sorts of Meats with Cucumbers, either roafted, or hewed. A Ragout of Cucumbers , after another Manner. TAKE fome Cucumbers, which being peeled and cut in four, take their Seeds away, cut them in thin Slices, and put them in a Stew-pan to marinate, with a little Salt and Pepper, fome Slices of O- nions, and a little Water and Vinegar; t'nefe Cucumbers being fuffi- ciently marinated, throw them in a clean Linnen-doth, to fqueefe their Water through it. Then put on a brifk Fire a Stew-pan, in which put fome Butter, or Bacon, with your Cucumbers, to fry them a little : being fried, powder them over with a little fine Hour, rnoif- ten them with Gravy, and fo let them flew flowly. When this Ra¬ gout is enough, take its Fat away, and make Ufe of it for all Difhes with a Ragout of Cucumbers. Tue Cook employed may order them, as he thinks proper. Another Ragout with Cucumbers. TAKE fome Cucumbers, which, being peeled, and their Seeds ta¬ ken away, cut in long Slices, and put them on the Fire in a Stew- pan, with a little Broth out of the Bottom of your Kettle ; your Cu¬ cumbers being dreffed, take them out of the Pan, and drain them; put them in another Stew-pan with fome Cullis, and a little Effence of Ham, to be Hewed together. When this Ragout is enough, make Ufe of it for Fowls, young Turkies, Pullets, and what you think fit. A Ragout of (luffed Cucumbers. TAKE fome Cucumbers, and, after you have peeled them and fcooped their Seeds away, blanch them in boiling Water, juft to take a Boil in it, take them out, and put them in frefh Water; make your Stuffing, after the following Manner : Take of Veal, boiled Ham, blanched Calf’s Udder, Beef-fewet, and Bacon, a little Bit of each, and mince them well; feafoning them with Salt, Pepper, fweet Herbs, All-fpice, fome Mufhrooms, if you have any, Parfley, fhredded Chib- bo], fome Crums of Bread boiled in Milk, and two Yolks of Eggs ; the Whole being minced and mixed together, fill your Cucumbers with it. Then take a Stew-pan, and, having put feveral Slices of Bacon on the Bottom of it, place your Huffed Cucumbers over them, moiftening them with fome Broth out of the Bottom of your Kettle, and feafoning them with Salt and fome Slices of Onions; your Cucum¬ bers being dreffed, take them out, and drain them; after which, put them in another Stew-pan, to flew with fome Cullis and Effence. You may ufe this Ragout with Pullets, fat Fowls, young Turkies, and what other Meat you think proper for a ffift Courfe. CHAP. XXXI, Of Fritters. A Fritter called Benoiles, or Pets de Putain. P UT in a Stew-pan fome Water, Butter the Bignefs of a Walnut, and a little Salt, with green Lemon-peel preferved ar.d cut fmall; let Fhe Modern'Cook. 283'/ let it boil on a Stove, put in it two Handfuls of Flour, ftir it with all the Strength of your Arms, to make your Pafte come oft eafily, take it off, pound it with two Eggs, mix it with two Eggs morp, and fo put two Eggs at a Time, to the Number of ten or twelve, put into your Pafte, to make it the finer; this done, put it in a Difh, or a Plate; get fome hot Hog’s-lard in Readinefs, form your Benoiles with the Handle of a Skinpner dipped in your Lard, and make them as big as you pleafe. Being fried, put them in Powder-fugar, pouring O- range-flower Water over them, and ferve them up hot for a dainty Difh. Another Time, inftead of Water take Milk, and your Fritters will be the more delicate. A dainty Dijh of Fritters, with the White of a Fowl. TAKE fome Rice, let it go through five or fix Waters, dry it well before the Fire, pound it in a Mortar, and ftrain it off in a Boulting- cloth; put it in a Stew-pan, and mix it with Milk and two or thiee Eggs, with both Yolks and Whites ; add to it a Pint of Cream, put it on a Stove, and keep it ftirring ; feafon it with Sugar, preferved Le¬ mon-peel, and rafped green Lemon-peel; put more to it, with the White of a roafted Pullet chopped ; this done, make your Pafte, as if it were for a Paftry-cream; roll vour Pafte, cut it into fmall Bits, made into fmall Balls, the Bignefs of a Button, and fry them in Hog’s- lard. Being fried, ftrew them with Sugar, and ferve them up hot for a dainty Difh. These Fritters may be ferved up on a Plate, as they are coming hot out of the Pan. Another Sort of Fritters. SCALD fomefweet Almonds, pound them, and moiften them now and then with a little Spring-water, to hinder them fiom turning to Oil; being pounded, take them out, and pound preferved Lemon-peel, with fome Yolks of Eggs hard-boiled, and Bifkets of bitter Almonds, putting in it a little pounded Cinnamon ; befprinkle it with Orange- flower Water, and put in it your Almond-pafte, with the Whites of three or four Eggs, beat up to Snow, and fome powdeied Sugar, and fome fine Flour j mix the Whole together, to make a Pafte proper to be rolled up, roll it, and cut it in Bits, which Bits keep afunder, fo that they may not ftick together. When ready to ferve, fry them in Hog’s-lard, ftrew fome Sugar over them, and ferve tnem up for a dainty Difh. Fritters in the Shape of Poppies. TAKE about a Pound cf fine Flour, and put it in a Stew-pan, with twelve Yolks and the Whites of ten Eggs, and mix it with Milk ; make your Pafte fo thin, that it may not ftick to your Fingers, if dipped in it; put in it fome green Lemon-peel rafped, with one or two Ounces of Sugar, fome Cinnamon pounded, preferved Orange-flower, which piuft prevail, preferved Lemon-peels cut fmall, a Glais of good Bian- ‘.2.34 735n? Modern Cook. py, and fome Salt; put on the Fire fome Hog’s-lard, dip into it a certain Iron-mould, fhaped as feen in a Print in this Book, to give your Fritters the Form of the Mould, which Mould depends on the Variety of Fancies. Your Mould coming out of the Hog’s-lard warm, dip it into your Palle, which muft not run over your Mould ; put your Mould into the fame Hog’s-lard, and the Fritter, being co¬ loured, will fall of itfelf out of the Mould ; turn raur Fritter in the Hog’s-lard upjide down, and, being yellowifh, tak*t and lay it on a Difh turned upfide down; keep your Mould continually in the Hog’s- Jard, that you may go on making your Fritters, doing the fame again, as before; tafte it, and, if it be not fweet enough, put more Sugar in your Pafte, but not too much. Your Fritters being done, put one af¬ ter another on a clean Table, ftrew them with double-refined Sugar, and colour them with a red-hot Fire-fhovel. They ferve for a dainty Dilh, heaped up in Pyramids. You may make them two Days be¬ fore you ferve them, keeping them in a dry Place, and they will be as good as when frelh made. Fritters called au Poin du jour, in the Form of a Wafer. TAKE two Handfuls of fine Flour, ftir it in Milk lukewarm, and a little Brandy, or in Sack; feafon it with Salt, Sugar, a little green Lemon rafped, and fome preferved Lemons cut very fmall, ad¬ ding to it the Whites of three or four Eggs beaten up to Snow ; heat Hog’s-lard in a Frying-pan, as fmall as the Bottom of a Table-plate, put a Funnel with three Pipes over your Pan, pouring into it your Batter, and take but little of it at a Time; keep your Funnel moving, ail the Time your Batter is running into your Frying-pan, and turn your Fritters presently, becaufe they will be immediately coloured, to try, whether they will do ; put one of them on a Rolling pin, to get the Shape of a Wafer rounded ; the firll Fritter being the Sample you yre to go by, if too thick by taking too much Batter, take the fecond Time a leffer Quantity, and keep your Batter pretty thin. Your Frit¬ ters being done, colour them with melted Sugar, ftrew them with a certain Sort of fmall Sugar-Plums of divers Colours, called Non-parils, dilh them up, and ferve them for a dainty Dilh. Fritters called en Bilboquet. TAKE two Handfuls of fine Flour, break fome Eggs in it, mix it with Milk, and feafon it with a little Salt, fome Sugar, pounded Cin¬ namon, green Lemon rafped, and Lemon-peel preferved, cut fmall; take a fmall Stew-pan, rubbed with Butter, and put in it your Prepa¬ ration ; let it be done over a flow Fire, without ftirring it, or baked ; your Batter being ready, take it out of the Pan, and cut it in Pieces a Finger’s Length and Breadth, cut acrofs at each End with the Point of your Knife, that your Fritter may be opened in the Form of a * Bilboquet; your Plog’s lard being hot, put in your Pieces, by Degrees, one after another, becaufe this Sort of Fritters will rife very much; * A S/icl hollowed at loth Ends d a Piece of Bread, the Bignefs of an Egg, boiled in Cream, and mince it well; fill your Sole, or Soles, with this Stuffing, and rubb’d with frefh Butter. Take a Stew-pan, or filver Difti, fait and pepper it, place your Sole, or Soles, in it, with fome melted Butter over them, ftrew them with Crums of Bread, and colour them in the Oven, or under the Cover of a Baking-pan; fry three or four more Soles, and cut their Flefh in Slices, to garnifh the Difh with ; take the Cruft of a French Rowl, foak it in a Stew-pan, difh up your Soup, garnifh your Difh with the Slices of your Soles, pour your Cuilis over them, and ferve them up hot. The Way of making this Cuilis you will find in the Chapter of Culliff'es. Crufts with Lentils. G U T a Loaf in two, and take out the Crum ; put the Crufts in a Difti, let them foak with Fifh-broth, till they flick to the Difh, pour over it your Cuilis of Lentils, and ferve it up hot. The Way of making this Cuilis of Lentils fee, in the Chapter of Cullijfes. Soups of Lentils are made, the fame Way, only that there you muft foak the Cruft in a Stew-pan, and difh it up with the Cuilis over it. Gar¬ nifh your Difh with your Oyfters, put over it your Pike with your Cul- lis, and ferve it up hot. At another 1 ime, make Ufe of a Cuilis of Craw-fifh, or of a white Cuilis. See the Chapter of Cu/liJJes. You may make a Soup with Eels, the fame Way, but ufe Turneps, inftead of Oyfters. A Soup with Almond-milk, TAKE one or two Pounds of Almonds, fcald and pound them, moiften them with a little Water, and keep a Stew-pan ready over the Firewith lukewarm Water faked a little; pour this Water into a I an to your Almonds, ftrain it well two or three Times through a Sieve, and put it in a Kettle with Sugar, and a Stick of Cinnamon ; let it boil ftovvly, cut fome Bread in thin Slices, and, when dry’d be¬ fore the Fire, let them foak with your Almond-milk ; pour over your Bread a fufficient Quantity of the fame Milk. Boil about two Pints of Water in a Kettle, and putin the Crum of two French Rowls, mixt and pounded with Almonds; and let it foak three Mod Cook. 289 three or four Hours, with Sugar and Cinframon, drain off the Almond- milk, the reft done, as before, and garnilh your Difti with March-pane v r or Bread fried. A Soup called Pottage de Sante, or of Health , with Fijh. TAKE about half a Peck of dried green Peafc, boil them in a- large Kettle of Water, let the Broth fettle, and pour the thinneft of it into another Kettle, with eight or ten Oniom, a Bunch of Carrots, a Bunch of Parfnips, Parfley-roots, and, two Ladles of the Juice of Onions; feafon it with Salt, let it boil, and add a Bunch of Endives and a Bunch of Celery : At another Time, inftead of thefe Herbs, put in Roman Lettuces, or fonie Cucumbers, with Sorrel and Purflanes with a Bunch of Chervil; let the Broth be palatable, foak fome Crufts of Bread in it, and in your Difh garnilh it, according to the Seafon; pour over it more of the fame Broth, put a Cruft of Bread in the Mid¬ dle, and fcrve up your Soup hot. A white Onion Lent Soup. PEEL two or three Dozen of fmall Onions, blanch them in boil¬ ing Water, drain them, and put them in a fmall Kettle, to boil in fome of your Soaking-broth; whilft this is doing, make a white Cullis, as ft Hows, ‘viz. Take two Ounces of fweet Almonds, peel and pound them, moiften them now and then with fome Milk, and add four Yolks of hard boiled'Eggs to them, with fome Crum of Bread foaked in Broth; pound and mix it together, ftrain it off into a Kettle, with two or three Ladles of your Soaking-broth, and keep it hot. Then let the Cruft of a French Rowl foak in your Onion-broth, and put a large Cruft in the Middle ; when ready to ferve up, pour fome of your white Cullis over it with your Onions, and ferve it up hot. A Lent Soup of Lentils. BOIL Lentils with fome Peafe broth, and put a Piece of Butter into a Pan of the Bignefs of an Egg, an Onion cut in Slices, and a Parfnip; fry thefe, till they are pretty brown, and moiften them with as much Fifti broth, or of your Soaking-broth, as you pleafe, according to the Quantity of Cullis you intend to make; feafon your Cullis with two or three Cloves, a little fweet Baft!, Parfley, whole Chibbols, a Couple of Shaiots, fome Mufhrooms, if you have any, and fome Crufts of Bread, and let them foak. The Lentils being boiled enough, pound and put them into the Stew-pan w ith your Cullis to foak, ftrain it well through a Sieve with a Ladle into a Kettle, keep it hot, and add a filver Spoonful of whole Lentils referved ; then foak fome Crum of Bread in your Soaking-broth, put in'o the Middle of your Difh a large Cruft of Bread, tafte it, let your Cullis of Lentils be relifhing, pour them over your Soup, and ferve it up hot. A Craw-fijh Soup. SOAK fome Crufts in your Soaking-broth, let them ftick to the Bottom of your Difh, put in the Middle a large Cruft, and pour a Cul¬ lis of Craw-fifh over it. See the Way of making this Cullis, in the Chapter of CulliJJes. A Soup of green Peafe. SOAK feme Crufts in your Soaking broth, till they ftick to the U Botciflj Ago c Ihe M o i' f An C o o Ft. ^Bottom, put a large Cruft in ^lie Middle, pour into it fome Soup oC Peafe ftrained off, and fervc it up hot. A Cabbage-foup. TAKE fome Savoys, or Cabbage, cut them into Halves, and blanch them ; put them into cold Water, take them out, fqueefe them, and tie them up in two or three Parcels; put them in a Kettle with Onions, Carrots, Parfnips, and Parfley-roots, a Dozen of each ; moif- ten it with your Peafe-broth, and feafon it with Cloves and Salt; let it boil together, and, when half boiled, put two Spoonfuls of Juice of Onions, and fome brown Butter, into it; when boiled enough and relifhing, foak fome Crufts in a Stew-pan, which when foaked enough, difh them up with a large Cruft of Bread in the Middle, and your Cabbage round it; let your Broth look well, pour it over your Soup, and ferve it up hot. A Soup with Carder TAKE Cardes dreffed for a dainty Difh, the fmalleft of which are to garnifh your Soup; cut the others in Slices, and put them in a fmall Kettle, with fome Cullis of Carps, or Craw-filh ; put the Cruft of a French Rowl into a Stew-pan, foak it in your Soaking-broth, difh it up, garnifh it with Cardes, put a large Cruft of Bread in the Middle, pour more Broth over it, and fome Cullis, and fcrve up your Soup hot. The Way of making this Cullis fee, in the Chapter of CulliJ/es. Milk-foup. PUT good Milk over the Fire in a Stew-pan, or Kettle, with fome Sugar, a Stick of Cinnamon, a Laurel-Leaf, and a little Salt; when it is near boiling, put in fix Yolks of new laid Eggs, mixt with Milk, and ftrained through a Sieve, and keep it hot; cut fome Bread into thin Slices, and drythem before the Fire ; place them in your Difh, to foak in your boiled Milk, do not let it boil, and ferve up your Soup hot. You may garnifh it with Bifkets or Meringues. If you do not thicken your Milk with Yolks of Eggs, pound Half a Pound of fweet Al¬ monds, moiftening them a little now and then with Milk, and ftrain them through a Strainer with fome Milk, a little Sugar, and a Zeft of green Lemons; pour the Liquor in a Stew-pan, warm it, pour it o- ver your Soup, and garnifh it, as before. A Pumpkin-foup with Milk. C U T your Pumpkin into Dice, fry them in a Stew-pan with good Butter, and feafoned with Salt, and add Parfley, Chervil, and fweet Herbs; put thefe fried Dice intoan earthen Pot with boiling Milk, pour it over fome foaked Crufts, and garnifh the Difh with fried Bread. A white Soup mtide with Pearches. GUT and wafh three or four Pearches, boil them in Water with. Salt, fkin them, referve the beft of them whole, and take off the Flefh of the reft; take two Dozen of fweet Almonds, peel and pound them, moiften them with a little clean Water, add the Flefh of your Pearches to them, mix and pound it well, put Onion, and fome Parfnips cut into Slices, into a Stew-pan with a little Butter, tofs them up two or three Times, and do not let them be too brown ; add a little Parfley < lhv M o d Cook. and whole young Onions, moiften your >Pan with fome Fifh-broth, put fome Crums of Bread in it, Muihrooms cut in Slices, if you have any, and a little fvveet Bafil, and let it Hew j then take your Cullis out of the Mortar, mix it with the Broth in the Stew-pan, drain all together through a Sieve, and put it into a Kettle, or earthen Pot. Get fome foft Roes of Carps blanched and drained, and boil them in a Stew- pan with fome Fiih-broth j this done, put it over a Charcoal Fire, foak fome Crufts in your Soaking broth, put the referved Pearch in the Middle of your Diih, and garniih it with the foft Roes; let your Cul¬ lis be hot and relilhing, pour it over your Soup, and ferve it up hot* You may make Soups with either Quavivers, Pikes, Turbots, floun¬ ders, Plaice, Burts, or Dabs, after the fame Manner, there being no ether Difference than that of the Fifh. A Soup with forced Carps. TAKE a Couple of middling Carps, feald and fkin them, take oft the Flelh, put it on a Drefler with fome Parfley, fhred Chibbols, Muihrooms, and fome frefh Butter, and feafon them with Salt, Pep¬ per, fweet Herbs, and fine Spice ; this done, mince it all together, mixing it with three or four Yolks of Eggs, and fome Crum of Bread, boiled in Cream, and pound it in a Mortar. Take the Bones of your Carps, cut off the Ends of the Tail, and put them in a Baking-pan rubbed with Butter, and ftrewed with a little Salt j cover the Bones with your Stuffing, rubbed over with a Knife dipped in Eggs, to make it fmooth, and bring it to its former Shape of a Carp ; pour fome melted Butter over your Carp, ftrew them with Crums of Bread, and, after having counterfeited the Scales with the Point of a Knife, fend them to the Oven, or drefs them, with Fire over and under. You may make a Cullis, as follows, viz. Take a Carp, fkin, gut, and wafti it, cut it into Bits, put it in a Stew-pan, with Butter and fome Slices of Onion, cover the Pan, and let it ilew flowly; your Carp being pretty brown, moiften it with your Soaking- broth and Fifh-jelly. Brown, in another Stew-pan, a fmall Handful of fine Flour, with frefh Butter, and, when browm, mix it in the Stew- pan, where your Carp is; feafon it with Muihrooms, fweet Bafil, Parfley, and Slices of Lemon ; let it fweat flowly, and, when it is ready and relifhing, take off the Fat, take your Carp out of the Stew- pan, ftrain your Cullis through a Sieve, and keep it warm ifl a Ket¬ tle. This done, foak fome Crufts in your Soaking-broth, before you ffrain it off, and, when ready, difli up your Soup; garnifh it with your Bits of Carps, or fried Bread, place in the Middle your forced Carps, with your Cullis over them, and ferve this Soup up hot. You may make Soups with ail Sorts of forced Fifh, after the fame Manner. A Soup made with Barbels. CLEAN your Barbels, and put them into a Stew-pari, with a Glafs of white Wine; feafon them with Salt, Pepper, Cloves, Onions cut into Slices, and a little Butter; moiften your Pan with fome Water, let it boil, keep the two belt of your Barbels, with their Livers, to be put into your Soup, and cut the other Barbe’s in Slices, to garnifh your Dilh. After this, foak fome Crufts of Bread in Soaking-broth, U z ftxahv ‘igi She M o d/„ r n Cook:. ftrained off, and, being {baked enough, difh up your Soup, placing over it the two referved Barbels with the Livers, and round it the a- forefaid Slices, with a Cullis of Craw-fifh, a Cub is of Carp, or a w hite Cullis over it. To make thefe Culiiffes, fee the Chapter of Cullijfcs. A Pike-foup with Oyfters. GUT a Pike, cut it in two,, put it in a Stew-pan, with-Slices of Onion, fome Salt, Pepper, and! Cloves, and let it flew ; fcald another pike, gut, wafh, and liit it in two, cut it in Bits, and put them in another Stew-pan, with fome Butter, S.ices of Onion and Carrots; co¬ ver your S ew pan, and put it on a flow Fife. When thefe Bits of Pi ■ e are brown, moiften them with Fiflr-broth ; now brown a Hand¬ ful of fine Flour in fome Butt r in another Pan, put it where your Pike is, feafon it with fweet Baffl and Slices of Lemon, and let it flew ; when flowed and palatable, take off the Fat, flrain it off, and keep it warm in a Kettle. Take a efficient Quantity -of Oyfters, to ganirlh your Difli; blanch them in Water, take tiiem out, and keep them warm in a Stew-pan, with a little Broth. A Stnp with Sea-ducks, called Macreufe, and Cabbage. LET your Sea-ducks be half roafted, cut the Hearts of a Cabbage in two, waih and blanch them well, and put them in cold Water ; take them out, fqueefe them, make two or three Parctls of them, and tie them with Packthread. After this, put the Cabbages in a Ket¬ tle with your Sea-duck, fome Carrots, Parfnips, Parfley-roots, and Onions ; moiften the Kettle with Lent Broth, feafon it with Salt, let it (lew, and be relifhing. Soak fome Crufts of Bread with the Broth in a Stew pan, or in your Difli; when foaked enough, ferve up your Soup, put your Sea-ducks over it, garnifh your Difh with your Cab¬ bage, it. ain off your Cabbage-broth, pour it over, and ferve ic up hot. A Soup with Sea-ducks and Turneps. LET your Sea-ducks be half roafted, as before, and ferape fome F, ■evch Turneps ; cut them into Dice, or Slices, blanch them in boiling Water, and le. them boil in a Kettle, with fome of your Soaking broth ; fome of which put likewife in a Stew-pan with Crufts of Bread to foak ; when ready, diih up your Soup, lay your Sea ducks overrit, garnifti your Difh with your Turneps, let the Turnep-liquor be good, pour it over, and ferve it hot. A Soup with Mufcles. PICK your Mufcles, wafh them in four or five Waters, and put them in a Stew pan, with Parfley, Chibbols, Cloves, and fome Butter ; cover your Pan, put it over the Fire, and ftir your Mufcles no.v and then ; when enough, take them out of their Shells, put in your Cullis, and referve the beft of them in their Half-fnell, to garniffi your Soup. To make this Cullis, fee- the Chapter of Cullijfes. Then foak fome Crufts of Br^ad in a Stew-pan, in your Soaking-broth, and, when rea¬ dy, difli up your Soup ; garnifh it with your referved Mufcles, put a large Cruft of Bread in the Middle, pour fome of the Broth over your Soup, and then your Cullis, and ferve it up hot. Water-foup. TO make a good Water-foup, put a Kettle of Water in the Even¬ ing to the Fire, and, when lukewarm, put about two Handfuls of Peafl 7$?, Mod Cook. 1$ Peafe in it, a Dozen of Carrots, as m:W Onions, fome Parfnips, Parf- Jey-roots, .fome Celery and Leeks, the Half cf a Cabbage, and Tur- meps, and keep the Ketde to the Fire, till the next Day ; when your Peafe are done, take the Kettle off, and let your Broth fettle; put in a Stew-pan over the Fire a Dozen of Carrots, and as many Onions, Parfnips, and T-urneps, with fome Butter; ftir it now and then, and, when it is yellow ifh, put in fome of your Peafe-foup, and take off the Fat, ti l all the Butter is wafted; then put it into a clean Stew-pan, with fome Bunches of Celery, Leeks, and Parfley-roots,. feafoced with Salt and Cloves; having filled the Kettle with the faid Soup, let it ft-'w over a flow Fire, let your Soup be thin, and look well; when it is relifhing and drained off, foak fome rafped Crufts of Bread in ic; your Soup being foaked, difh it up, place a large Cruft of Bread in the Middle, with fome of the aforefaid Roots round it, pom - over more Soup, and ferve rt up hot. Mufcle-■foup with a green Cullis. CLEAN your Mufcles and wafh them weil in feveral Waters; put them in a Stew-pan, with fome Butter, Parfley, and Onions cut into Slices ; cover it, put it over the Fire, and ftir it now and then ; your Mufcles being opened, lard them, and put Part of them in a fmall Stew-pan, to be placed afterwards in their Shells: Now putin But¬ ter, fome Parfley minced, Chibbols cut fmall, fvyect Herbs, and fine Spice, and tofs them up; put the Juice cf a Lemon over them, and €11 as many of the Shells, as is requifite to garnifh your'Difh; then place them in a Baking-pan, and drew them with Crums of Bread; this done, put them in the Oven, to get a Colour; when ready to Ferve up, make a Cullis of M ufcles to be put over your Soup, which is made thus, viz. Put in a Stew-pan a Bit of Butter, an Onion cut in Slices, and fome Slices of Carrots, and Parfnips; tofs up the Pan ever the Fire, moiften it with fome of your Soaking-broth, and add a B:t of the Crum of a Loaf, fome M’jfhrooms, Cloves, and Chib¬ bols, with a Sprig of Parfley; feald a Quarter of a Pound of fweet Almonds, peeled and pounded, and pound with thefe a good Part of the Mufcles you have referved ; when your Cullis is relifhing, take out the Roots, put in your pounded Almonds and Mufcles, and ftrain them through a Sieve; then put them in a fmall Kettle, v/ith fome few Mufcles, and a Couple of Slices of Lemon, cover your Kettle, and keep it warm ; this done, put the Cruft of a Loaf in a Stew-pan, to foak in fome of your Soaking broth, difh it up, place, in the Middle of it a large Cruft of Bread, and, having put fome more Broth into your Difh, garnifh it with your Mufcles, and put your Cullis of Muf¬ fles over it, and ferve it up hot. A Craw-fijh fot.p. GET as many Craw-fifh as wjll ferve your Difh, boil them in Wa¬ ter and Sah, take off the fmall Claws together with the Ends of the great ones, pick their Tails, and with their Ends garnifh your Difh, towards the Middle; pick the reft very clean, and pound the Shells, Take a Carp, fcale, wafh, and cut it into Quarters; put a Bit of But¬ ter, with fome Onions cut into Slices, in a Stew pan, put your Carp into it, cover die Pan, and put it over die Fire; when it is a little U 3 coloured, V/ j ^ y.94. 7 he M o ri n Co ok . coloured, molften it with you^/soaking-broth, feafon it with Cloves, Lemons cut in Slices, fweet Bafil, Parfley, Mufhrooms, and a few Crums of Bread, and let your Cullis be relifhing; take out your Carp and Onions, and, being mixt with your pounded Shells, ftrain off your Cul¬ lis ; when drained, put it in a fmall Kettle, and keep it warm ; then put the Cruft of a Loaf in Stew-pan, with fome of your Soaking- Eroth ; let it foak a While, difh it up, garnifh it with your Craw-lifhes, put a large Cruft of Bread in the Middle, pour over your Cullis, and ferve it up hot. A Melon-foup. CUT your Melon, tofs it with Butter, as with the Pumpkin j let it be done, feafoned with Salt, Pepper, and a Bunch of fweet Herbs; then ftrain it through a Sieve, with either Fiftibrorh or Soaking-broth, and foak fome Crufts of Bread with the fame Sort of Broth 5 your Bread being foaked, difh it up, garnifh your Difh with fried Melon, and fome Kernels of Pomegranate, if you have any ; put a large Cruft of Bread in the Middle of your Soup, pour over it your Cullis of Me¬ lon, and ferve it up hot. Another Sort of Melon-Soup. _ MAKE your Melon-foup with Milk, like that of a Pumkin (with this Difference, that you put Sugar into this laft) garnifh your Difh with Macaroons, crifped Almonds, and Sugar-bifkets, and ferve it up hot, Vvithout Soaking. A Soup with Artichoke-bottoms. TAKE two or three Dozen of Sytckers, and boil them in Water, till the Choke may be eaftly taken off' j when done enough, take them out, and put them in frefh Water; take ofF the Chokes, pare them round, and put them in a Stew-pan, with a little of your Soak- ing-broth, to few over a flow Fire, till they are done ;’then foak fome Crufts of Bread in your Soaking-broth in your Stew-pan, or in a Soup-dilh ; when foaked, garnifh your Soup witli your Suckers, place the largeft in the Middle, let your Soup be relilhing, pour over it a little Cullis of Craw fifh, and ferve it up hot. Thf. Manner of making a Cullis of Craw-filh, fee in the Chapter of Cullijfes. At another Time, your Suckers of Artichokes being dreffed, pick¬ ed, and pared round, force them with minced Fifh, putting over tnem fome Crums of Bread; then butter a Baking pan, place them in it, and bake them with Fire under and over, to get a good Co¬ lour ; when baked, garnifh your Soup with them, and ferve it up hot. A Tortoife-foup. f A K E Tortoifes, cut off their Heads and Paws, and put them in W ater; put a Kettle on a Stove, and put fome Water into it with a Bit of Butter, an Onion ftuck with Cloves, a Bunch of fweet Herbs, a Slice 01 two of green Lemon, and Salt ; when boiling, put in your T01 toifes, and let them boil, till they quit their Shells; when done, take them out, take off their Shells and Skins, and take out the Gall dexteroufly; ,< T/A. M o Cook. 2^/ dexteroufly; cut your Tortoifes ir.to'nur Parts, as you do the Legs or Chickens for a Fricaflee; tofs them up in the Stew-pan with a little freih Butter, fome fmall Mulhrooms, fome Truffles cut in Slices, a Bunch of fweet Herbs, and feafon it with Salt and Pepper; moilten them with a little Filh-broth, and let them foak over a flow Fire ; put Half a Dozen of Bottoms of fmall Artichokes into it, and foak fome Crufts of Bread in your Soaking-broth in a Stew-pan, or in a Dilh ; then take the upper Part of one of your Tortoifes Shells, dip it in a thin Fritter pafte, and fry it; when fried to a Colour and your,Soup foaked, place the Shell in the Middle, and let your Ragout be reliihing, as well as your Cullis; thicken your Ragout with Cullis of Craw-fifh half brown, garnilh your Difh with fome Bits of the Tortoife in Ra¬ gout over it, pour your Cullis with the reft of the Ragout over it, and ferve it up hot. See the Manner of making this Cullis, in the Chapter of CulLJfes. A Soup with fmall forced Loaves , called Profiterole. TAKE fix fmall Loaves well ral'ped, of the Bignefs of an Egg, make a Hole at the Bottom, and take out the Crum ; ftuff them witii the Halh of a Carp, and flop the Hole with the Cruft you left; tie round your Loaves with Packthread, foak them a Moment in Milk, take them out, and let them drain a little: Now fry them in drawn Butter, take them out, and put them in a Dilh, to dry a little; then, having foaked fome Crufts of Bread in fome Filh-broth in your Dilh, place your Loaves over your Soup ; make a Ragout with the foft Roes of Carps, the Tails of fome Craw-filh, fome Mulhrooms and Truffles; the Way of making which fee, in the Chapter of Ragouts. Garnilh your Soup round with fome foft Roes, thicken your Ragout with a Cullis of Craw-filh, let your Cullis and Ragout be reliihing, and, ha¬ ving poured them both over your Soup, ferve it up hot. You may pour over this Soup a brown Cullis made with Carp, a white Cullis, or a Cullis of Craw-filh, without putting any tiling in it, but forced Loaves. A white Soup with Crufls of Bread. TAKE the Cruft of a French Rowl, cut in two, take out the Crum, and let them foak in fome Soaking-broth, till they ftick to the Bot¬ tom of the Dilh; then pour over them a white Cullis of Pearches, or Pikes, and ferve it up hot. To make this Cullis, fee the Chapter of Cullijfcs. An Onion-foup. PEEL three or four Dozen of Onions, all of a Size, blanch and drain them, put them in a fmall Kettle, or earthen Pot, and moiften them with fome Soaking-broth ; (the Way to make it is feen, in the Beginning of this Chapter.) The Crufts being foaked, place a large Cruft in the Middle, garnilh jt with Onions, let your Soup be re¬ liihing, as well as the Broth in which your Onions were drelfed, pour {he fame over your Soup, and ferve it up hot. U 4 /«« Another Onion-foup. TAKE a Dozen of Onions peeled, and cut them in Slices; put a little Butter into a Stew-pan, with your Onions; let them Hew, till they are a little brown, itrew them with a little Flour, and moiflen them with either thin Peafe-foup, or Water; feafon them with Salt and a little Pepper, let them boil, about Half an Hour, let the Soup be relilh- ing, and add a little Vinegar; then foakfome Crufts, or Slices of Bread, with the firth in which your Onions were drolled, put all in your Soup, and ferve it up hot. A Soup with Hop-tops. BLANCH your Hop-tops, tie them in Bunches, and put them over the Fire in a Kettle, cr art earthen Pot, either with fome thin Peafe-foup, or Juice of Onions, or Soaking-broth; when done, foak -fome Crufts in your Soaking-broth ; your Soup being enough, dilh up, and garnifh ycur Difh with t. e Hop-toys; put a large Cruft of Bread in the Middle, pour over the Broth of the Hops, and ferve your Soup hot. You may pour over this Soup either a Cullis of Craw-fllh, or of Carps, or a white Cullis. A Soup made , the Julian Way. TAKE fome Hearts of Lettuces, and Tops of Afparagus, when they are in Seafon, and blanch them with a Dozen of white Onions; take a Bunch of the Afparagus tops, and another Bunch of the Let¬ tuces, and put them, with your Onions, in a imall Kettle, with two Handfuls of green Peafe; moiften them with Soaking-broth, and 1st it be done over a flow Fire; when half done, put in a Handful of Purflane, and as much of S.rrel, with a few Sprigs of Chervil; foak fome Crufts in your Soaking broth, or the Broth of the Roots, and, when foaked en ugh, put th-m in a Dilh, w ith a large Cruft in the Middle; garnifh it with your Onions, Alpragus-tops, and Lettuces, and, your Broth being rehlhing, pour it over, and ferve it up hot. A Purflane-foup. WHEN your Purflane is young, you need only cut the Sprigs off, but keep their whole Length ; boil them in a fmall Kettle, with fome Peafe-foup and Onion-juice, both of the fame Quantity ; when your Purflane is boiled enough, foak fome Crufts in force of the Br th, called Fottagi ? of Health, mentioned bef.re in this Chapter; w'hen f aked, dilh it, garnith it with the Laid Purflane, let the Broth be -re- lilhing, peur it ever, and ferve it up h t. Gravy made with Roots , &c. CUT fome Roots very fmall, and cut into four a Number cfOm¬ ens, proportioned to the Quantity of Gravy ycudefign to make; put all, with a Bit cf Eutter, into a Stew-pan on a brisk Fire, ftir it new and then with a wooden Ladle, and, ycur Onions and Roots being br wn, mciften them with Peafe-broth ; leaf -n them with Parfley, Chin- b is, f me Cl. ves, a Sprig of fweet B.ifll, a little Thyme, and Mufh- rocnr, if y u have any ; let the Liquor flew 11 .wly, let it be relifh- ing, and, when done, ftrain it eff, and ufe it with all S rts cf Ra- £ cut * Ano * Another Sort of Juice rmde with Onions. C U T a Number of Onions into Slices, according to the Quantity cf Juice you defign to make ; take a Stew-pan, put a Bit of Butter in¬ to it, with your Onions, put it over the Fire, and ilir it now and then ; when your Onions are pretty brown, moilien them with fome Peafe- Soup, feafon them with Salt, Parfley, Chibbols, fweet Bafil, Thyme, Cloves, and fome few Muihrocms; let it ilew flowly, and let it be reliihing ; when enough, take off the Fat and flrain it, and it is to be nfed with all Sorts of Diihes with Fifh. A general Cullis for Fifh. SCALE and waffi fome Carps, gut and flit them in two, and cut them in Bits; put fome Butter in a Stew-pan and place in it, firft, feveral Slices of Onions, and then your Bits of Carp; put fome few Slices of Roots over them, cover your Pan, and put it over a flow Fire ; when the Onions flick to the Bottom, put in fome Peafe-foup, (See the Way of making it, in the Chapter of Lent Soups ;) feafon your Cullis with fweet Herbs, Parfley, Chibbols, and two or three Cloves of Garlic : Put a Lump cf Butter into another Stew-pan as large as the other, and put it over the Fire, with a fufficient Quanti¬ ty of fine Flour; ftir it with a wooden Ladle, till it be a little brown- iih ; then flrain off fome of the Liquor of your Carps into it, in order to mix the Flour thoroughly, and pour the whole in your Cullis; pur in a peel’d Lemon cut in Slices, with fome Garlic, fweet Bafil, Par¬ fley, Chibbols, Muihrooms, Truffles, if you have any, and a Bot¬ tle of Champaign, more or lefs according to the Quantity of Cullis you make ; let your Cullis be reliihing, and pleafing to the Eye ; if it is not well colour’d, put in it as much of your Gravy of Onions, as you think fit; let it flew flowly, and make Ufe of this Cullis with all Sorts of Fifh Courfes. N. B. Instead of Carps, you may ufe any other Fifh. Cullis of Craw-ffh. TAKE fome fmall Craw-fiffl, walh and boil them in a little Water, with Onions cut into Slices, a Sprig of fweet Bafil, a little Thyme and Parfley, feafoned with Salt and Pepper; when your Craw-fiih is enough, take them out, pick them, keep their Tails for any other Ufe you think fit, and pound the Remainder with the Shells ; put a Bit of Butter into a Stew-pan, with three or four Slices of Onion, a Carrot cut into Slices, and a Parfnip; tofs them up in your Pan twice, or thrice, and moiften them with your Filh-broth, or Soaking-broth ; (the Way of making whereof fee, in the Chapter of Soups.) Then put a Crum of Bread in it, feafon it with Parfley, Chibbol, a Sprig of fweet Bafil, Haifa Lemon peel’d, and cut into Slices. You may alfo putinto it fome of your general Cullis ufed with Fifh. Let your Cullis be reliihing, take out the Roots with the Skim¬ mer, mix the Cullis with your pounded Craw-fifh, and flrain it di- reftly through a Strainer. You may ufe this Cullis with all Sorts of Diihes with Cullis of Craw-fiih. Cullis of Craw-fifh for Soups. fOUN D well fome Craw-fiih Shells, and put a Bit of Butter into '2<)$ Ihe M o' d.^'r N C ti. K. into a Stew-pan, with fome Alices of Onions, Carrots, and Parfnips; tofs them up well over the Fire, and moiften them well with fome good Fi(h-broth ; feafon them with Parlley, Chibbol, fweet Bafil, Half a Lemon peel’d and cut into Slices, and fome Crum of white Bread, and let your Cullis be relilhing; take out all the Roots, mix it with the pounded Shells of Cravv-fifh, ftrain it immediately through a Strainer, and keep it warm in a fmall Kettle. You may make Ufe of it with all Sorts of Soup, in which Cullis of Craw-filh is ufed, but thicken it a little more for Courfes. Cullis of Mufcles for Soups . TAKE fome Mufcles, walh them well, and put them over a brifk Fire in a Stew-pan with Slices of Onions, a Sprig of fweet Ba- fil, a Bit of Butter, and feme Parlley and Cloves; when your Mufcles are enough, pick them, but leave fome in their Shells, to garnifn your Soup with; then ftrain off the Liquor, and keep it in a Stew-pan. This done, half fry, in another Stew-pan, fome Slices of Carrots and Parfnips, moiften them with fome thin Broth, and feafen them with Parlley, Chibbol, fweet Bafil, Half a Lemon peel’d and cut into Slices, and fome Crums of Bread ; pound two or three Dozen of blanch’d Almonds, and tafte your Cullis; if it is relilhing, take the Roots out of it, and mix your pounded Almonds with it. Take Care to keep your Cullis as white as poffible, ftrain it through a Sieve, and keep it warm in a fmall Kettle, with your Mufcles without Shells and their Liquor. A Cullis , after another Manner , for Soups with Muf¬ cles. YOUR Mufcles being done and pick’d, as before, put a Bit of Butter into a Stew-pan with fome Onions, Carrots, and Parfnips cut into Bits ; fry them a little, moiften them with fome good Filh-broth, and with the Liquor of your Mufcles; feafon them, as is diredted in the foregoing Article, and add the Crum of a Loaf. Then take a fufficient Quantity of the Mufcles, that are to be put in Shells, to gar- nilh your Soup with ; put them in a Stew-pan with a Bit of Butter, fome Chibbols and Paifley cut final!, fome fweet Bafil, Pepper, and the Juice of a Lemon ; keep them, about a Minute, over the Fire, to be well relifned; put two or three Mufcles, with fome of their Liquor, into each Shell, place them in a Biking-pan, ftrew fome crumm’d Bread over them, and put them either in the Oven, or under a Cover, to get a Colour. You may garnilh with thefe Mufcles, thus drefs’d and colour’d, ail Sorts of Soups with Mufcles. Pound fome of your pick’d Mufcles, let your Cullis be relilhing, take the Roots out of it, and mix the pounded Mufcles with it; this done, ftrain it ofF, and keep it warm in a fmall Kettle, with the reft of your pick’d Mufcles. You may likewife ufe this Cullis with all Sorts of Soups drelfed with Mufcles. A green Cullis with Peafe. T A K E fome of the largeft green Peafe, put them in a Kettle with hot Water, fe ifoned with a little Salt, fome green Bafil, Parlley, and ioipe of the Green of Chibbol, and let them a doing ; then pick and walh K. 'The o d e '«■ Nr|C o o wafh a Handful of Spinage, as much of uhe Green of Chibbol, and a Handful of Parfley, all blanch’d in boiliilg Water; throw them into fome frefh Water, fqueefe and pound them. Put a Bit of Butter into a clean Stew-pan, with tome Bits of Onions, Carrots, and Parfnips ; tofs them up well, moiften your Pan with Peafe-foup, and feafon it with Chibbol, Parfley, and a Sprig of fweet Bafil; tafte it, and let your Cullis be palatable; take the Roots out of it, take the pounded Green out of the Mortar, and in the fame pound your Peafe; mix them with your Cullis, and your Green; after this, ftrain the Whole through a Strainer, and keep it warm in a fmall Kettle. You may ufe it in all Sorts of Soups. Green Cullis with green Peafe. TAKE fome green Peafe, and do them with a Bit of Butter., fome Parfley, and fome of the Green of Chibbol; ftir them now and then in the Stew-pan, and, when done, pound them; fry fome Slices of Onions, Carrots, and Parfnips, with a Bit of Butter; then moiften the Whole with your Peafe-foup ; put Parfley and fome of the Green of Chibbol to it, and let it flew ; tafte your Cullis, let it be palatable, take out the Roots, mix your pounded Peafe with it, ftrain the Whole through a Sieve, put it in a fmall Kettle, and keep it warm. N. B. Dress feparately a Handful of green Peafe, with fome Broth well feafoned; which done, put them into your Cullis, tofhew that it is a Cullis of green Peafe. You may ufe this Cullis with all Sorts of Soups and Crufts, as likewife with Courles, by making it a little thicker. A Cullis of Soles for Soups. TAKE fome Soles, fcale, gut, and wafli them clean, and let them be done in Peafe-foup, feafoned with Onions, Parfley, fweet Herbs, and Cloves; your Soles being done, take them out, take off their Flelh, and pound the Bones; then fry fome Slices of Onions, Carrots, and Parfnips; moiften them with your Broth of Soles, and with your Peafe-foup, and add fome Crums of Bread ; let your Cullis be palatable, and take your pounded Soles out of the Mortar ; pound two or three Dozen of fweet Almonds blanch’d, ftrain the Whole through a Sieve, put it in a fmall Kettle, and keep it warm. You may ufe fome of this Cullis with all Sorts of white Soups, or with Crufts, or f.rlt Courfes, but then you mull put no Almonds in it, and make it a little thicker. A Cullis with Lentils. TAKE fome Lentils, pick and wafh them well, boil them in a Kettle with hot Water, and feafon them with Salt, Onions, and a Couple of Carrots; fry a Couple of Onions cut in Slices in a Stew- pan, with fome Carrots and Parfnips cut in Bits; moiften them with your Peafe-foup, and with your Gravy for Filh feafon them with Cloves, fweet Herbs, Parfley, and a Bit of the Crum of a Loaf ; pound your Lentils, but keep fome of them whole, to put into your Cullis; your Lentils being pounded, let your Cullis be palatable ; take out your Roots, mix your pounded Lentils with your Cullis, and Arain it through a Sieve; then put it in a fmall Kettle, with your Lentils 300 The M 0 }!v^r R w C ehj k. Lentils whole, and keep it iv arm.. Yon may ufe it with all Sorts of Lentil-foups, either with Quits, or otherwife. A Cullis with Pearches. TAKE fome Pearches, fcale, gut, and wafh them clean, do them with fome Peafe-foup, and i'eafon them with Onions and Par¬ ley ; your Pearches being done, take off their Flefh and pound it, but keep one or two of them whole, to put over your Soup. Then fiy fome Slices of Carrots, Onions, and Parfnips; moiften them both ■with your Broth of Pearches, and with your Peafe-foup ; add to them Mufhrooms, Parfley, Chibbol, fweet Herbs, Cloves, and a Bit of the Crum of a Loaf, and let it Hew ; this done, take your pounded Pearches out of the Mortar, and pound two Dozen of blanch’d fweet Almonds in the fame Mortar ; take your Roots out of your Cullis, let it be reliihing, mix it with your Pearches and Almonds, and keep your CuA, warm in a fmall Kettle. You may ufe this Cuiiis with all Sorts of white Soups. That of Darbeis is made, after the fame Manner. A Cullis of Carps. T A KE a Carp, fcale, waih, gut, and flit it into Halves, which you mull cut into fmall Bits.; rub the Stew-pan with Butter, and pot feveral Slices of Onion into it, with the Bits of your Carp over them ; as foon as they flick to the Bottom, moitten them with fome of your Broth and a Ladle of your Gravy ; feafon it with fweet Herbs Mufh¬ rooms, Parfley, and fome Slices of Lemon ; when this is done, brown a Bit of Butter with fine Flour in a clean Pan, moitlen it with your Carp-broth, put all together into one Stew-pan, and take off the Fat. If you have any Shells of Craw fifh, pound them, put them to it. Jet your Cullis be relifhing, and llrain it through a Sieve. You may- lile it with all Sorts of Soups. ' ' A Cullis of Pikes. G ET a P.ke, gut and wafh it, and flew it in Water, with fome Salt, a Couple of Glades of white Wine, fome Onions, and fweet B fil; your Pike being done, fcale it, pound the Flefh, put a B t of Butter into a clean Stew-pan, with fome P.irfnips and Onion cut into Slices, and fry them a little \ moillen your Pan with Fifh-broth, or Soaking-broth ; feafon it with Cloves and fweet Bafil, add fome of’the Crums of a Loaf, and let your Cullis be relifhing j then take out the Roots and Onions, put the pounded Flefh of your Pike into it, drain it off, keep it warm in a fmall Ivettle, and ufe it with Soups made with Pike, with Crulb, or what you think fit. Take Care ycur Cullis be not too thick, and keep it as white as podible, for which End you may add to it fweet Almonds blanched and pound¬ ed. r Fifh-broth. GE r fome Carps, fcale, wadi, and gut them, flit them into two, ana cat them in Bits ; put them with fume Butter and Onions cut into Slices, into a Stew-pan, which you mud put over a fl*w Fire ; when the Liquor turns yellowidi, moillen it with fome Peafe-foup (but the Broth mull net be coloured for white Soup;.;) feafon the Whole Fhe £ D E R~ iT'jC O O K. Whole with Salt, Cloves, fweet Bafil, ant’, Parfley ; let your Broth be relilhing, ftrain it off, and keep it warm, to make Uie of it, when wanted. ) r CHAP. XXXI. Of Fifh Stew-pans. Flounders drejjed in a Stew-pan. T AKE fome Flounders, dean, wain, and order them ; if they be large, cut them in two ; take a Stew-pan, put Parfley and green Onions cut fmall into it, with fome Butter, Pepper, Salt, and Iweet Herbs; put your Flounders into it, and tofs them, two or three Times, over the Fire, then place them in a filvcr Difh, and put the Sauce, or Liquor, over them, and ftrew them with fine Crums of Bread ; let them be done in the Oven, or under the Cover of a Baking-pan, to get a Colour; you may alfo ftrew them with Half Crums of Bread and Half Parme/an Cheefe'; if you have not a filver Dilh, you may take a Baking-pan, which being done, dilh them up handfomely, and ferve them up"with a Lemon juice over them, and hot for Entry. Roaches drejjed in a Stew-pan. TAKE fome Roaches, gut them, cut off their Heads, and the Back-fins; put Butter into a Stew-pan with Parfley and green Onions, cue fmall and feafoned with Pepper, Salt, and fweet Heibs, put in your Roaches, and tofs them, two or three Times, over the Fire; then take a Baking-pan (if you have not a filver Dilh) and fend them to be baked in the Oven, or under a Cover, being firft ftrewed with Crums of Bread; having got a good Colour, difh them up with a Le¬ mon juice over them, and ferve them up hot for Entry. Plaice in a Stew-pan. TAKE Plaice, after they are gutted and walhed clean, order them, like your Flounders, and do them, the fame Way, over the Fire; when this is done, and they are relilhing and well coloured, difh them up, and ferve them hot for Entry. The Bret*fifh is diefied, the lame Way. Barbels drcjfed in a Stew-pan. TAKE a Barbel, fcale, gut, and walh it well; put a Lump of Butter in a Stew-pan, with Parfley and green Onions cut fmall, and feafoned with Pepper, Salt, fweet Herbs, and fine Spice; put your Pan upon hot Cinders, to melt, put your Barbel into it, ftrew it with Half Parme/an Cheefe, and Half Crums of Bread, and fend it to the Oven; when done and well coloured, dilh it up with a Lemon-juicc over it, and ferve it up hot. The Turbot is drcffcd, in the lame Manner. Fronts drejjed in a Stew-pan. TAKE fome Trouts, which being gutted and walhed well, put a little Mince-meat ia their Belly ; take a Stew pan, put a Lump of Butter , W 302 The M o 'r n Cook. Butter into it, with fome Parley, green Onions, and Tweet Herbs, all cut fmall; likewife fome Pepper and Salt, fine Spice, and an Ancho¬ vy cut fmall; then put in your Trouts, and place them upon hot Cin¬ ders, and turn them now and then ; fend them to the Oven, to get a Colour ; difli them up, put a Lemon-juice over them, and ferve them up hot for Entry. The Lotte, Soles, Salmon, Whitings, Smelts, & c . are all dreffed and relifhed, tire fame Way. Rice in a Stew-pan. TAKE fome Rice, pick and wafh it clean, and boil it in a Kettle, with Broth and a Piece of Bacon; take a Bread of Mutton, and cut it all length-ways, fo that there may remain only four Fingers Breadth of Fillets on the Side, and that both Sides may hold together; then cut it into Pieces, and lard it with large Slices of Ham and Bacon, feafoned with Pepper and Salt, fweet Herbs, and fine Spice. Take a Couple of Pigeons, lard them, and bind them with Packthread; a Couple of Partridges larded and bound, as before ; lay fome Slices of Bacon in the Bottom of a Kettle, and place in it your Pieces of Meat, then your Pigeons and Partridges, feafoned with Pepper and Salt, a Branch of Bali], Onions, a Piece of fmall Bacon, with a Piece of a Bologna Saufage, and a Bit of Ham ; proceed in laying the fame in your Kettle, moifien it with a Ladle of Broth, or Water, and let it flew very (lowly, with Fire under and over ; the Whole being enough, place it in a Diih. See whether your Rice is done and relifhing, and put a Cullis over your Meat, with the Rice over it; beat up fome Yolks of Eggs, make your Rice very fmooth, colour it over, and fend it to the Oven; when it is done and well coloured, ferve it up hot. At another Time, make a Laying of Meat, and a Laying of Rice, continuing the fame, till your Difh be full. Chickens may alfo be ufed, in (lead of other Meat. Quavivers dreffed in a Stew-pan. TAKE fome Quavivers, gut, wafh, and wipe them dry; put a Lump of Butter into a Stew-pan, with Parfley and green Onions, cut fmall, and feafoned with Pepper and Salt, fweet Herbs, and fine Spice ; then put in your Quavivers, placed upon hot Cinders, to take a Take ; turn them now and then, place them handfomely in a diver Difh, or Baking-pan, and drew them both with Crums of Bread and Par?ne/an Cheefe; fend them to the Oven, to take a Colour; when they are done and well coloured, ferve them up hot, with a Lemon-juice over them, for Entry. Roaches broiled zvilh Anchovy-fav.ce. YOUR Roaches being gutted, cut off the Fins, foak them in melt¬ ed Butter, Pepper, and Salt, fry and difh them up; make a white Sauce, in this Manner, dk. Put frefh Butter with a Dull of Flour it,to a Stew-pan, and a whole green Onion feafoned with Pepper, Salt, and Nutmeg ; moiflen it with a little Water, and a little Vinegar; (hake it, as you put in a Couple of Anchovies; when your Sauce is tltickerted and relifned, pour it over your Roaches, and ferve them hot. Roaches broiled with a Crazv ffh Cullis. YOUR Roaches being gutted and hied, in the Manner mentioned above* Them o D * ■* E n Cook. 303 above, make the following Sauce, viz. Take a Stew-pan, put a lit tie freih Butter, and a Dult of Flour, feafdned with Pepper, Salt, Nut¬ meg, and a whole green Onion, into it; moiiten it with a little Water and a little Vinegar, put in Half a Ladle of Craw-filh Cullis, with fome Capers, and tofs your Sauce over the Stove; when it is thickened and relilhing, pour it over your Roaches, and ferve them up hot for En¬ try. Roaches in Slices. GUT your Roaches, and fry them ; then cut off their Heads, and take the Slices, which place in a Difh for an Entry; pouring over them a Imall Ragout of Craw-filh, or Oylters, or elle a white Sauce. The Way of making thefe Ragouts may be feen, in the Chapter of Ragouts. Roaches marinated. GUT your Roaches, cut off their Heads, and take off fome Slices; then put them into a Dilh, or Stew-pan, with fome Slices of Onions, whole green Onions, together with fome Bay-leaves, feafoned with Pepper and Salt; add the Juice of a Couple of Lemons, or a Dalh of Vinegar ; let them marinate, for an Hour, or two; when marinated, take them out of the Marinade, wipe them dry between two Linnen- cloths, ftrew them with Flour, and fry them in drawn Butter. When they are fried and pretty brown, take them out, and let them drain ; put a Napkin folded up in your Difh, {lace them handfomely upon it, and ferve them up hot for a fmall Entry. Fillets of Roaches with fiveet Herbs. GUT your Roaches, cut off their Heads, and take them off in Slices ; put them into a Stew-pan with a few fweet Herbs, fome Parf- ley, and green Onions cut fmall, and feafoned with Pepper and Salt; put melted Butter to them, and let them feafon, for an Hour, to get a Take; then fet them upon hot Cinders, to melt the Butter; ilrew them with fine Crums of Bread, and broil them; make a Remoulade with good Oil, a few Capers and Parlley cut fmall, with a fmall green Onion, an Anchovy, Pepper and Salt, Muftard, a little Nutmeg, and a Lemon-juice ; the Whole being well mixt together, put them into a Saucer, or under your Roaches; the Slices being broiled pretty brown, place them in their Dilh, and ferve them for Entry. Fried Roaches. SCALE your Roach, and flice it on the Back at Length; after you have rubbed it with Butter, and ftrewed it with Salt, broil it upon a flow Fire, and let it take a good Colour. You may ferve it up with Sorrel, and white Sauce, Anchovies, or a Ragout of Mulhrootns, or a brown Sauce with Capers; or elfe with a Sauce made w'ith freih Butter, green Onion, Parfley cut fmall, and Capers ; put the Whole into a Stew pan with Scafoning, and ftir it up with your Liver, to thicken the Sauce; or you may ferve it up with a Craw-fiih Cullis, if you have any, or with another Cullis. Roach in Court-Bouillon. HAVING fcaled, and diced it on the Back, put it a Hewing with White Wine, a little Vinegar, Pepper, Salt, Bay-leaves, Onions, Cloves, green 304 M o ip r n Cook. green Lemon, and a Lump jof Butter ; when done, take it out, and lerve it up upon a Napkin for a Difh of fried Fifh. CHAR XXXII. Of Salmon. Salmon in Surprize with Gravy. S CALE and gut it, without tearing the Skin, which you muf? loofen on both Sides from the Head, to within two or three In¬ ches of the Tail ; bone it, cut the Flelh in Slices, add Slices of Carp, Soles, Pike, boiled Ham, Neats Tongues, Cervelas, Truffles, and Mufhrooms, all cut in Slices; then put the Cuttings of all your Fifh, chopped fmall together, with a Piece of Bacon into a Stew-pan, toge¬ ther with an Udder of Veal, blanched and feafoned with Pepper, fine Spice, and fweet Herbs; add three or four Yo’ks of Eggs, the White whipped up to Snow; feafon your Slices with Pepper, Salt, fweet Herbs, and fine Spice; put thefe in your Stuffing with Half a Bot le of Champaign, cr other white Wine, and the Juice of a Couple of Lemons; when all is well mixt and put into your Salmon, turn it a- gain into its natural Shape, and few it up well, to keep in the Stuf¬ fing ; lay a Napkin over your Drefler, cover it with Slices of Bacon, the Length of your Salmon, with another Laying of Bacon over it, and wrap it up. in the Napkin ; make Ufe of a Court-Bouillon made, in the following Manner, viz. Get a Fifh-kettle big enough to hold your Salmon, and put five or fix Bottles of good white Wine in¬ to it, with fame Ladles of Vcal-gravy put in your Salmon, let it foak well, but take Care it be not too much done ; keep your Salmon as whole as pofiible, and feafon the Court-Bouillon with Pepper, Salt, fweet Bafil, Thyme, Bay-leaves, and Onions;, after this, difh it up, pour a Ragout of Craw-fi(h Tails over it, with fome Truffles, Cocks-combs, Sweet-breads of Veal, and fome Pullets Eggs, and ferve it up hot for a firft Courfe. You may garnifh it with Craw-fifh, and young Pige¬ ons [au Solti!) either larded, or glazed. Sweet-breads of Veal glazed, the Roes of Carps, fat Livers with a Craw-fifh Cullis, or an Effence of Ham over the Difh. Salmon in Surprize in Lent. SCALE and gut your Salmon, and loofen the Skin from the Head to within three or four Inches of the Tail on- both Sides; rake off the Flefh in Slices, of the Length of a Thumb, and cut them again in fmall fquare Bits, with Slices of Soles, Pike, Eel, and Craw-fifh Tails. Put fome Butter in a clean Stew-pan, with green Onions and Parfley, and put it over the Fire, with a Dull of Flour; moiflen it with Half a Bottle of Champaign, or other white Wine; feafon it with Pepper, Salt, fweet Herbs, fine Spice, Shalots, and fome Rocam¬ boles ; then put in your Slices of Fifh with Lemon-juice, and turn your Salmon into its firft ar.d natural Shape; few it up well, and let it be done Moo.er^v Cook. done in oval Difh, of the Bignefs cOour Salmon, or elfe in a Stew;- pan made for that Purpofe; lay fweet Bahl in the Bottom, together with Slices of Onions, and Butter; plaie your Salmon over it, and garnilh it on the Top with the fame'; you may drew it with Bread, moiften it with frelh Butter, and let it flew ; when it is enough, take out the fweet Herbs and Onion, Hide your Salmon into your Dilh, and put over it a Ragout of Cullis of Craw-fiih, or a minced Sauce. If it is not Brewed with Bread, put the Sauce over it; but, if Brewed with Bread, put the fame under it. If it is done in its own Di(h~, you will run lefs Hazard of breaking your Fifh, than in another Dilh. You may do your Salmon in Surprize with Gravy, the fame Way, by garnifhing it with Slices of Bacon ; and it will be much more palatable Sian when done in Court-Bouillon. Put over it what Ragout you think fit. Trouts, Pikes, Carps, &c. may be dreffed, the fame Way. How lo drefs Salmon with a Craw-fifh Cullis. SCALE and walh your Salmon well, lard it with Half Bacon and Half Ham, fpread a Napkin upon the Dreffer, put upon it (ome Siices of Bacon, the Length of your Salmon, and then your Salmon, and put a good Bit of Butter into the Body ; cover your Salmon with Slices of Bacon, and wrap it up in the Napkin. Take aFifh-pan, put fome Onions cut into Slices into it, put in your Salmon, and feafon it with Salt, Pepper, fweet Bafil, Thyme, Bay-leaves, and Cloves; put fix Bottles of white Wine into it, moillen it with boiling Water, and put it to Hew gently ; when it is done, take it out, drain < it, unfold it, take off the Slices of Bacon, dilh up your Salmon, and put a Cullis of Craw-fiih over it with the Tails. You may garnilh it with large Craw- fiih, taking off the Shells of the Tails, and let them be relifhing ; flick your Salmon with Skewers, and ferve it up hot for a great Entry. Another Time, you may put a Ragout to it made with Sweet¬ bread of Veal, Crums of Bread, Mufhrooms, and Truffles, and gar- niffl it with Sweet-breads glazed, Craw'-fflh and glazed Pigeons, or au Soleil, at the Difcretion of the Cook. You may alfo drefs your Salmon, without Larding, by Hewing it, the fame Way, and putting fome Ragout to it; You may cut it in two, and drefs which Piece you pleafe, with Gravy, as before, and the other Part in Court-Bouil- lon, or upon the Gridiron. Another IVay of dreffmg Salmon with Gravy. TAKE a Jole of Salmon, fcale and wafh it, and put it into a brafs Kettle, with Slices of Bacon, Veal, and Ham ; take a Napkin and wrap up your Jole, and put it into your brafs Kettle; moiften it with two Bottles of white Wine and fome Water, feafon it with Salt, Pep¬ per, fweet Herbs, and Onions, and let it flew gently ; when it is ready, take it out, drain it, and difh. it up ; put a Ragout over it with Sweet-bread of Veal, Cocks-combs, Mujfhrooms, and T ruffles, or Gravy of Ham, or a Craw-fifh Cullis, and ferve it up hot for your Courle. llow to drefs a foie of Salmon , after the Dutch Fafhion. TAKE a Jole of Salmon, fcale and walh it very clean, and put 5 fonts fo6 The Mon e r'n Cock. o. * . feme Water upon the Fire ; tak6 your Salmon, and put it upon a Fiftr- plate, which put into your Kettle; put a Stew-pan with a little Vine¬ gar over the Fire, and feafon your Salmon with Salt, fome Onions diced, Thyme, fweet Baiil, and Parfley in Branches; then put your A'hnegar hot over it, moiften it with boiling Water, and let the Liquor be of a good Tafte ; when done, make a Sauce with a Piece of good Butter, a little Flour and AVater, a Dalh of Vinegar, a few Ancho¬ vies, a little Nutmeg, and fome Shrimps picked, and thicken it; when ready to ferve, difh up your Salmon, let your Sauce be well tailed, put it upon the Salmon, and ferve it up hot for Entry. How to drefs Salmon in Court-Bouillon to be ferved tip dry. TAKE a Salmon, gut it, cut off the Gills, wafh it well, wrap it up in a Napkin, and put it in your Kettle ; feafon it with Salt, Pepper, fweet Herbs, Cloves, Onions, and Parfley; warm a Bottle of Vine¬ gar, and pour it upon your Salmon; warm three Bottles of Wine alfo, and pour the AV ine over it with boiling Water; let it flew, put a good Piece of Butter into it, and let your Court-Bouillon be well tailed ; take it out and drain it, put a folded Napkin in your Difh, with your Salmon over it, garniih it wdth Parfley and ferve it hot-for Entry or for a Difh of Roaft. How to drefs Salmon in Court-Bouillon, the Dutch Way. TAKE a Salmon, gut it, cut off the Gills, and waih it well; put a Fiih-kettle with Water over the Fire, and feafon it with Salt, O- nions, and Parfley; when your Water boils, put in your Salmon laid upon a Fifli-plate, and, when your Salmon boils, put in Half a Bottle of Vinegar, and let it boil; your Salmon being enough, and ready to ferve, drain it and difh it up. When you ferve up your Salmon with Sauce, you muft fcale it. How to drefs Scotch Collops of Salmon larded and glazed. TAKE a Piece of Salmon, eight or nine Inches long, fcale and fplit it into two, take out the Bane and pare it, and lard it with fine Ba¬ con ; put a Stew-pan over the Fire, with two Bottles of white Wine, an Onion cut in Slices, Salt, Bay-leaves, Parfley, and fweet Bafil; when your Wine boils, put in your Collops, and, when thefe are half done, take them out; then take a Piece of a Fillet of Veal, fome Slices of Ham, and an Onion cut in Pieces; put all together into a Stew-pan, moiften it with Broth, and let it flew. When your Meat is half done, put in your Collops of Salmon, let them boil a little, take them out, and keep them warm ; when your Meat is done, llrain off your Broth, put it again into the Stew-pan, and let your Stew-pan be big enough to contain your Collops ; let your Broth be boiled to Caramel, put your two Collops into it, with the larded Side in the Glaze, and put it up¬ on hot Cinders, to glaze gently. When it is readv, ferve it up with an Italian Sauce, or a Cullis of Craw-fifh, and your Collops over it ; let it be well coloured and tailed, and ferve it up hot for Entry. Broiled Salmon. B ROIL flume Pieces of Salmon, feafoned with Pepper, Salt, and rubbed with Butter, and make a Sauce, in this Manner ; Take fome But- The Modern Cook. 307 Butter, put it into a Stew-pan, with a Dull of Flour, a green Onioti, and an Anchovy; feafon the farive wish Salt, Pepper, and Nutmeg, moiften it with Water and a little Vinegar, and tofs it over the Stove ; put Half a Ladle of Craw-fifh Cullis into it, and put it again over the Stove, to heat; let your Sauce be relifhing, d:lh it up, put your Pie¬ ces of Salmon -over it, and ferve it up hot for Entry-. . Salmon in Cafes. TAKE a Piece of Salmon, take off the Skin, and crtt it into thin Slices; mince fome Pariley, green Onions, and Mudirooms; put your Parfley and green Onion into a Stew-pan. with fome Butter, feafoned with Pepper and Sait; put in your Salmon, without putting it over the Fire again, and tofs it up, to give it a Talle; place your Slices of Salmon in a Paper-cafe, put your Seafoning over it, drew Crums of Bread over all, and let it bake to a fine Colour; your Salmon being done, ferve it up with a Lemon-juice for a fmail Entry. Broiled Salmon. H A V I N G cut your Salmon into Pieces, melt fome good Batter in a Stew-pan, feafon it with Salt, Pepper, and Bay leaves, and put in your Pieces of Salmon, to take a Talte ; drew them with Crums of Bread, brpil them gently, and make a white Sauce, in this Manner i Put good frefh Butter into a Stew-pan, with a Dulf of Flour, and a Couple of Anchovies minced ; take out their great Bones, wafii them, and add fome Capers, Salt, Pepper, Nutmeg, and whole green Onions, with a little Water and Vinegar; your Salmon being broiled, tofs it up, let it be well tailed, take out your Onions, put your Sauce over your Pieces of Salmon, and ferve it up hot for Entry. CHAP. XXXIII. Of Soles. Larded Soles* G U T them through the Gills, cut off the Mouth, the End of the Tail, and the Fins, raife the Skin on the Belly, and lard them with fmail Bacon ; put a Bottle of white Wine into the Stew-pan feafoned with a little Pepper, fome Blades of green Or.iorts, fvvee: Ba¬ rd, and a few Slices of Lemon ; when your Wine begins to boil, put in your Soles all at the fame Time, if the Stew-pan will hold them, or elfe one after the other, to make them ftiff; after a Boil, or two, take them out. Put fome Veal into a clean Stew-pan, cut in fmail Pieces, with Slices of Ham and an Onion fiiced ; moiden it with good Broth, and let it boil, till done ; put in your Soles, for a Minute, and take them out, to drain ; drain off the Broth, put it in a clean Stew- pan, large enough to hold your Soles over the Fire, and let .c The ModernCook. fiew flowly to a Jelly. Now put your Soles in again, cover the Stew-pan, and put it over a flow Fire, to glaze your Soles; then put in your Dilh either an Italian Sauce, or an Effence, with your Soles over it, and ferve them up hot. Slices of larded Soles. SCALE, and cut them in four Slices oft from the Bones, with fine Bacon; boil them in white Wine, feafoned with a little Salt, Parfley, green Onions, fweet Bafil, fome Sprigs of Thyme, Bay- leaves, and Slices of Lemon; after a Boil, or two, take them out, to drain; put fome Slices of Veal and Ham, with an Onion cut in four, into your Stew-pan; moiften it with Broth, and fet it on to flew ; your Veal being done, put in the Slices of your Filh for a Mi¬ nute, or two, and take them out, to drain. Put your Broth in a clean Stew-pan, big enough to hold your Slices, and let it boil to a Jelly ; then place your Slices of Filh in it, the larded Side downwards, and let them glaze over a gentle Fire. Being ready to ferve up, dilh- your Filh with a Sauce made the Roman Way. See the Chapter of Sauces. Serve them up hotforafmall Courfe. Soles with a Sauce , the King’s Way. SCALE, gut, walh, and wipe them dry, fry them pretty brown, and take them out, to drain ; chop fome Parfley, green Onions, Ro¬ cambole, and Anchovies very fmall, each laid by itfelf on a Plate ; flit ycur Soles up the Back, open and bone them, without Bruifing, put fome Pepper and Salt over them, with your Parfley, green Onions, Rocamboles, Anchovies, and Capers chopped fmall, as before, and add fome Butter; then put your Soles together again, place them in a Stew-pan, or in the Dilh you ferve them up in; turn them, put in a little white Wine, and let them flew under a Dilh ; when done, dilh them up either with an Orange, or a Lemon-juice, and ferve them up hot for a Courfe. Slices of Soles with fweet Herbs. SCALE, gut, walh, and wipe them dry ; cut them out, in Sli¬ ces, off from the Bones; put thefe in a Stew-pan, with Slices of Onion, Sprigs of Parfley, fome Butter, with Slices of Lemon over them, feafoned with Pepper, Salt, and a fmall Bunch of fweet Herbs, adding a Couple of Glafles of white Wine, and let it flew foftly ; your Soles being done, take them out, llrew them with Crums of Bread, put them in a Baking pan, let them have a Colour in the Oven, or broil them, and ferve them up with a minced Sauce, or a Parfley- fauce. Serve them up hot for a Courfe. Slices of Soles with Champaign. SCALE, gut, walh, and wipe them dry ; fry them, take them cut, to drain, and cut them out in Slices; put the Cuttings of your Filh in a Stew-pan, with Butter, Slices of Onions, Parfley, a Rocam¬ bole, Pepper, Salt, a Glafs of white Wine, and fweet Herbs; let all this flew foftly, and your Sauce be of a good Take; ftrain it off into a'clean Stew-pan, put in your Slices with a Glafs of Champaign and '* little Filh-gravy, and thicken your Sauce with Fiih-cullis; let it be palatable. The Modern Cook. 30^ palatable, difh it up with the Juice of a Lemon, and ferve it up hot for v.,„. a Courfe or fmall Difh. » Soles, the Dutch Way. GUT your Soles, take off the Skin, wadi and clean them well, and put Water over the Fire; when it boils, put in your Soles, and let them boil a little ; put in a clean Stew-pan over the Fire chopped Parfley, with a little Water; the Water being boiled away, and, when you are ready to ferve up, take out yourFiih, to drain ; put a little Butter and a Dull of Flour to your Parfley, to thicken your Sauce; take off your Stew-pan, difh up your Soles with your Parfley-lauce over them, and ferve them up hot for a Courfe. Soles with Champaign. TAKE fome middling Soles, fcale, gut, walh, and wipe them dry ; cut off their Head, Tail, and Fins, and place them in a Stew- pan, feafoned with Pepper, Salt, a Bunch of fweet Herbs, whole Onions, and Slices of Lemon ; moillen them with Half a Bottle of Champaign, a little Filh-broth, and a Lump of Butter, and let it boil over a quick Fire; being done, and your Sauce pretty fliort, thicken it with a Cullis of Craw-fifh, and let your Ragout be of a good Tafle; difh up your Soles, with the Ragout over them, and ferve them up hot. To make this Cullis, fee the Chapter of Cullijfes. Soles with a Cullis of Anchovy. GUT, fcale, wafh, and wipe them dry; flit them up the Back, flrew them with Flour, fry them, and chop off the Heads and the Ends of the Tails ; put a Stew-pan, with a little Butter, over the Eire ; the Butter being melted, put in a few green Onions chopped fmall; moiften it with Fifh-broth, feafoned with Pepper and Salr, and let it flew over a flow Fire; add fome Capers, thicken your Sauce with Cullis, and put in your Fifh to flew; let your Sauce be well relifhed, difh up your Fifh with your Sauce over them, and ferve them up hot for a Courfe or a Side-difh. Soles with Cucumbers. GUT and fcrape them, chop off the Pleads and Tails, flour and fry them, and, being fried, takethemout, todrain; pare two or three Cucumbers, cut them in Halves, takeout the Inflde, cut it in Dice, put your Cucumbers to marinate with a fliced Onion, feafoned with Pepper, Salt, and a Dafh of Vinegar, and ilir it well; let it marinate a Couple of Hours, and ftrain your Liquor, through a Linnen-cloth, into a clean Stew-pan over the Fire ; add a little Butter, which being melted, put in your Cucumbers; being a little brown, moillen them with Fifh, or any other Broth, and let them flew over a flow Fire; being done, fkim off the Fat, and thicken your Sauce with Cullis and a Dull of Flour. Now put your fried Fifli to your Cucumbers, and, beiqg ftewed, difh them up; let your Ragout of Cucumbers be of a good Tafle, put it over your Soles, and ferve them up hot for a Courfg or Side-dilh. « Soles fluffed with Craw-fiflo. GUT* fcrape, wafh, and dry your Soles well, cut off the JVIoutli X 3 and t fl i d The Modern Cook.' and Tail, flit them up the Back, and bone them; take a flnall Sole^ bone it, put the Fleih over £our Drefler with a little Parfley, green Onions cut {mail, and fome Mufhrooms, feafoiled with Pepper, Salt, fweet Kerbs, and a little fine Spice; add fome frelh Butter, three or four Y- Iks of Eggs, and the Crum of Half a French Rowl boiled in Cream •, chop them all well together, pound and fluff your Fifli with them, feafoned with Pepper and Salt, and a few fweet Herbs, and add two or three whole green Onions; turn your Filh, feafon them, as before, moiften them with melted Butter, ftrew them {lightly with Crums of Bread, and let them be done in the Oven, or in a Baking- pan, with Fire under and over ; being well coloured, take them out, and dilh them up with your Ragout of Craw-filh over them. You may, in like Manner, difn up your Soles with a Ragout of Oyflers, infltad of Craw-fifh; or with a Ragout of Mufhrooms, or a Ragout of Truffles. The Way of making thefe Ragouts fee, in the Chapter of Ragouts. Soles fluffed with Anchovies. STUFF the Soles, order and drefs them, as thofe directed before to be done with Craw-fifh, and make a white Sauce, thus: Put fome frelh Butter in a Stew-pan, with a Duff: of Flour, feafoned with Pep¬ per, Salt, and a little Nutmeg; moiften the Pan, with a little Water and a Dalh of Vinegar; waftr and bone a Couple of Anchovies, chop and put them in your Sauce, with a whole green Onion, and a Slice of Lemon, and put your Sauce over the Stove ; being thickened, and of a good Tafte, difh it up; your Filh being done, and of a good Co¬ lour, take them out, put them over your Sauce, and ferve them up hot for a Courfe. Broiled Soles , the St. Menhoult Way. GUT, ferape, wafn, and wipe them dry, and cut oft" the Fins ; put a Quart of Milk to boil in a Stew-pan, take a clean Stew-pan, put in your Fifh, with good Butter, the Bignefs of a Fill, feafoned with Pepper, Salt, Onions cut in Slices, whole green Onions, Parfley, Bav- leaves, fweet Bafii, and fine Spice, and let them boil; being done, let them cool in their own Liquor ; then take them out, moiften them with Butter, ftrew them with fine Crums of Bread, and broil them o- ver a flow Fire; being fried pretty broum, dilh them up with a Re- mouk.de under them, and ferve them up hot. Soles may likewife be taken oft in Slices from the Bones, and done, the fame St Menhoult Way, being iirewed with Bread, fried and difli- ed up, in the fame Manner. At another Time, Soles being done, take them out of their Seafoning, dip them in beaten Eggs, ftrew them with fine Crums of Bread, fry them to a good Colour, and take them out,«to drain ; put a folded Napkin in your Dilh, lay your Filh over it with fried Parfley, and ferve them up hot for a Courfe. Soles drefled with Fennel. TAKE large Soles, gut, ferape, waft), and wipe them dry; chop off the Heads, and t}ie Ends of Tails; melt fome Butter, put a little Pepper and Salt to it, and turn your Filh in it; put fome green Fen¬ nel over a Gridiron, lay your Filh over it, and let them broil over a flow The MODERN COOK.' 311, flow Fire; being done on one Side, turn them, and keep in the Fire';'' put a little Butter into a Stew-pan ovem Stove, with a few green O- nions and Parfley chopped fmall, ftir it now and then, and moiflen it with a little Fifli broth, or Water; your Sauce being pretty Ihort, add a Couple of Anchovies chopped, a few Capers, and fome Fennel; thicken your Sauce with your ordinary Cullis, let it be high relilhed, and difh it up; take off your Soles from the Gridiron, clean them from the Fennel that flicks to them, lay them over your Sauce, and ferve them up hot for a Courfe. Soles dr effect with fweet Herbs. CLEAN them well, chop off the Heads and Tails, and flit them up the Back; rub a filver Difh, or B.iking-pan, with Butter; feafon it with Pepper, Salt, a few fweet Herbs, chopped Parfley, and fome whole green Onions; place your Fifh in it, and feafon them over and under, the fame Way; fprinkle them with frelh Butter, flrew them with fine Crums of Bread, and put them in the Oven; when baked to a fine Colour, take them out, take off the Fat, and ferve them up hot with an Anchovy-fauce under them, for a Courfe or fmall Difh. Soles dr cfed with Lettuce . STUFF your Soles, and order them as thofe done with Craw-fifh mentioned before: Take a Dozen or two or the Hearts of Lettuces, blanch them, put them in cold Water, fqueefe the Water well out of them, and tie them up in two Parcels; put them in a Stew-pan, moif- ten them with Broth, feafoned with Pepper, Salt, and a Bunch of fweet Herbs, and let them flew over a flow Fire; being done, fkim off the Fat, thicken your Sauce with Cullis, let your Ragout be of a good Tafte, and difh it up; take out your Soles, when well coloured, lay them over your Lettuces, and ferve them up hot for a Courfe. Soles drejjed , the Dutch Way. SCRAPE your Soles, flit t’hem about two Inches from the Tail up to the Gills, and put them in frefh Water, for an Hour; put Wa¬ ter over the Fire to boil, and put in Parfley-roots well feraped, with the Heads of your Fifh cut in four, if they are large, but not parted from each other, and a good Bunch of Parfley walked clean ; thefe being boiled, take them out with the Skimmer ; put in your Fifli, the Water being high feafoned with Salt; let them boil, about Half a Quarter of an Hour, and put your Roots and Parfley in again, for a Moment, before you take out your Fifli, to make them take the Tafle of Salt; then put your Fifli in a deep China- plate with your Parfley- roots and the Parfley over them, and fill up your Difh with the fait Waters your Fifli were boiled in. They commonly eat thefe Fifli with Toaft and Butter. X 4 CHAP. The M O D E R N C O O K , C H A' P. XXXIV, Of Lots or Barbels. Barbels larded and glazed. P U T your Barbels in boiling Water, and flir it, bat take your Fifh prefently cat again ; ferape them (lightly, let them be very white and well cleaned, and leave the Liver untouched, as being the moll delicate Bit in the Fifh; wipe them dry, and lard them with fine Ba¬ con. Put in a Stew-pan, fet over a w'dl lighted Stove, a Bottle of white Wme, Onions cut in thin Slices, fweet Bafil, Slices of Lemon, Pepper, Salt, and Cloves; as foon as the Wine boils, put in your Fifh, two by two ; after fome Boils, take them out, and put in fome more, to make them fliff. Put a clean Stew-pan over the Fire, big enough to hold all your Fifh, put a Couple of Pounds of Veal into it, vvith feme Ham cut into fmall Pieces, with an Onion or two, and moiften them with Broth, or Water ; when the Veal is almoft done, putin your Fifh, let them boil gently, let them not be too much done, ar.d take them out dextroufly, to keep them from breaking. Now put your Broih over the Fire again, and, when flewed to a Jelly, put in your Fifh, the larded Side downwards, and let them glaze over a gentle Fire; being ready to ferve up, put an Silence of Ham, or an Italian Sauce, in your Difh with your Fifh over it. Ik your Fifh be not glazed enough, put them on again, (halting the Pan now' and then, and do not leave them, till done; difh them, and ferve them up hot for a Courfe. Lots drejjed with Champaign. SCALD, gut, and clean them well, take out the Gall, leave the Liver untouched, wipe them dry, and flour and fry them in Hog’s- lard ; being fried, put them in a Stew-pan, with a litttle Cullis and Gravy, and let them have a Boil, to get off the Fat; take them out, to drain; put them again in a clean Stew-pan, with Effence of Liam, feme Gravy, two Glades of Champaign, and a Rocambole chopped fmall; when your Fifh have flewed a While, tafle the Sauce, make it palatable, add the Juice of a Lemon, difh your Fifh with their Sauce over them, and ferve them up hot for a Courfe. Lots drejjfed with Champaign , the Italian Way. SCALD, gut, \vafh, and wipe them dry, leave the Liver untouch¬ ed, flour and fry them in HogVlard, and put them in a clean Stew- pan, with a little Giavy and Cullis; after a Boil, or two, take them on f , to drain; make an Italian Sauce, thus: Take Half a Ladle of Cullis, the fame Quantity of Broth, Gravy, and Effence of Ham, with a Clove of Garlic, fweet Bafil, Half a Lemon cut in Slices, a few •pounded Coriander-feeds, two Glaffes of Champaign, and Haifa Glafs of gobd Oil; boil this Sauce well, fkim off the Fat, let it be palatable, iLain it through a fiik Strainer into a clean Stew-pan, put in your Fifh, The Modern Cook. 313 and let them flew a While; when done, difli and ferve them up ho c for a Courfe. Lots drejjed with fweet Herbs and Meat. PUT them, for a Minute, in hot Water, gut and wafh them, and leave the Liver untouched. Put fome Slices of Bacon in a Stew-pan, and then your Fi(h; feafon them with Pepper, Salt, fweet Herbs, fine Spice, green Onions, fome Slices of Lemon, Bay-leaves, aXump -of frefh Butter, and a Couple of Glafles of Champaign; lay fome Slices of Bacon over your Fifh, put the Lid over the Stew-pan, and let them flew foftly, with Fire under and over; take them out, ftrew them with Crums of Bread, let them get a Colour in a Baking-pan covered, or in the Oven; being of a good Colour, make a Remoulade, thus: Put in a Stew-pan chopped Parfley, green Onions, Shalots, a Crum of Garlic, fweet Bafil, fome Anchovies and Capers, a Spoonful or two of Muftard, two Spoonfuls of good Oil, the Juice of a Lemon, a little Gravy, Pepper, and Salt, all well mixt together; then put in your Difh, with your Fifh over it, and ferve them up hot for a Courfe. Lots , the Perigord Way. PUT them, for a Minute, in hot Water, gut and wafh them well, leave the Liver untouched, wipe them dry, and put them in a S ew- pan, with a Bottle of white Wine, a Bunch of fweet Herbs, a little Mace, two Cloves of Garlic, a little Water, fome Truffles cut in Slices, Pepper, and Salt; let your Fiih be done over a quick Fire, and make the Sauce fhort; your Fifn being done, add a little Effence, with the J uice of a Lemon and fome Butter; let your Sauce be relifhing, dillr your Filh with the Sauce over them, and ferve them up hot for a Courfe. Lots, in Lent, with a Spanifh Sauce. PUT them, for a Minute, in hot Water, gut, wafh, and wipe them dry, leave the Liver untouched, ftrew them with Flour, and fry them in drawn Butter; being fried, make your Sauce thus: Put a Coup'e of Onions, cut in Slices, in a Stew-pan, with Half a Carrot and Half a Parfnip, cut in fmall Bits, and Half a Glafs of Oil; let thefe Roots ftew a little, moiften them with Fifh-gravy, or Fifh-broth, and feafon them with fweet Herbs, fine Spice, fome Slices of Lemon, fome Cloves of Garlic, a few Coriander-feeds, Cloves, and a Couple of Glafles of white Wine; let them all boil well together, fkim off the Fat carefully, thicken your Sauce with Fifh-cullis, let it be of a good Tafte, and ftrain it off. Now put your Fifh in a clean Stew-pan, with your Cullis over them ; let them ftew very flowly, and add a Glafs of Champaign, a chopped Rocambole, and the Juice of a Lemon; be¬ ing ready to ferve up, difh your Fifh with their Sauce over them, and ferve them up hot for a Courfe. Lots with a white Sauce. PUT them, for a Minute, in hot Water, gut, wafh, and clean them well, and leave the Liver untouched ; put them’in a Stew-pan, with Onions cut fmall, fome Sprigs of Parfley, a Bay-leaf, fweet Ba¬ fil, Half a Bottle of white Wine, Pepper, Salt, Cloves, and a Lump of » . Butter; 3*4 [The Modern Cook. Bauer; poor fome boiling hot Water over them, and let them flew fiowly ; being done, put in h clean Stew-pan, with a good Lump of Butter, a Duft of Flour, a Dalh of Vinegar, Pepper, Salt, Nutmeg, and a little Water; thicken your Sauce, and take out your Filh, to drain; dilh them with their Sauce over them, and ferve them up hot for a Courfe. Lots with Cullis of Craw-fifh. PUT them, for a Minute, in hot Water, gut, wafli, and clean them well; put them in a Stew-pan, with Half a Bottle of white Wine, fome Onions cut in Slices, fome Slices of Lemon, fome Sprigs of Par¬ ley, fweet Herbs, Cloves, a good Lump of Butter, and fome boiling Water, to cover your Fifh ; being done, take them out, to drain ; difh them with a Cullis of Craw-filh over them, and ferve them up hot for a Courfe. Other Lots in Lent, with a Cullis of Craw-fifh. PUT them, for a Minute, in hot Water, gut, wadi, and clean them; put a Lump of frefh Butter in a Stew-pan, with a Duft ofFlour, feafoned with Pepper. Salt, a Lemon-juice, and a little Water ; put your Sauce over the Fire, which being thickened, add a little Cullis of Craw-lifh, made the Lent Way, with fome Craw-fifh Tails; but this Cullis mull not boil, left it Ihould turn; your Fifh being done, take them out, to drain ; dilh them with your Cullis over them, and ferve them up hot for a Courfe. CHAP. XXXV. Of Pikes. A Pike with Oyjlers. A FTER the Pike is cleaned, cut it into Slices, and put it in a Stew-pan, with white Wine, Parfley, green Onions, Mufti- rooms, Truffles cut fmall. Salt, Pepper, and good Butter; take Oy- flers rolled in Flour, and blanch them a little in Water, with fome Verjuice-berries; being thus blanched, put them in your Ragout; when you are ready to lerve, dilh it up, let it be of a good Talte, and ferve it up hot for Entry. The other Fifh with Oyfters are drefted, in'the fame Manner. The Entry of a great Pike. CUT it in four ; put the Head into Court-Bouillon, one Piece into a white Sauce, another in Fillets or a Ragout, and the Tail fried with a Caper-fauce ; dilh all up together. You may put a little Ragout to it, made with Pike’s-liver and Carp’s-melt. Pikes with a Sauce , the German Way. TAKE a Pike, clean it well, cut it in two, and let it boil in W T ater, but not, till it be quite done ; after you have taken it out of the Water, fcale it, let it be white, and put it into a Stew-pan, with white Me Modern Cook. 315 white Wine, Capers cut (mail. Anchovies, fweet Herbs, Mufhrooms cut fmall, and Truffles; let all together iimmer foftly, for Fear of breaking the Pike ; put a Lump of good Butter rolled in Fleur into it, with a little Varmejan Cheefe, difh it, and ferve it up. A marinated, Pike for Entry. S U C H a Pike, being well cleaned and fealed, is put into a Mari¬ nade, two Hours, with Vinegar, Salt, Pepper, green Onions, and Bay leaves; being afterwards floured, fry it; being baked, and of a good Colour, ferve it up with a brown Sauce under it. Anchovies Brained through a Sieve, or Bag, with an Orange-juice, Capers, Salt, and Pepper. A Pike with a white Sauce. AFTER the Pike is well cleaned, boil it with Wine and Water, Salt, Pepper, and a Bunch of fweet Herbs; being boiled, take off all the Skin, and make a white Sauce, as follows: Take a Lump of good Butter, and put it in a Stew-pan with a little Flour, two Anchovies cut fmall, a whole green Onion, a Slice of Lemon, Capers, Salt, Pepper, and Nutmeg; put in a Dafh of Vinegar, with a little Wa¬ ter ; being ready to ferve, ftir your Sauce upon the Stove, till it be thick, and put it over your Fifh. If you will give another Colour to your white Sauce, put nothing but Cullis of Craw-fifh in it, or red Cullis, or white Cullis. This Mixture is agreeable, and makes a Variety in the Sauce. This Sauce, juft as it is deferibed, may ferve all Sorts of Fifh that are dreffed, in this Manner. A IVay of roafting a Pike. HAVING fealed and gutted your Pike, make Force-meat, with Carp’s Flefhand Melt, Flefh of Eels, Pikes, Tench, and fweet Herbs, all cut fmall, together with Mufhrooms, Truffles, and Heads of Afparagus; put fome Yolks of Eggs hard boiled to it, and feafon well the Whole with Salt, Pepper, and fweet Herbs; moiften the Force-meat with white Wine, and put into it little Bits of frefh Butter; after this, fluff the Body of the Pike with the Force-meat, and few it up ; then put it on the Spit, wrapped up in a Paper greafed with good Butter, and fprinkle it with white Wine and good Butter; when it is almoft done, take off the Paper, to brown it, and ferve it up with a fharp Sauce made, thus: Take Anchovies and Capers, with a thin Cullis, the Juice of two Lemons, Pepper, and Salt, which heat all together, and put it into a Difh, with your Pike upon it, A Pike with Gravy for Entry. RAISE theSkin, and lard it with thin Bacon; this done, putint# it Force-meat as before, and wrap it up in Paper davvbcd with Butter; fpit, and befprinkle it with white Wine, Butter, Silt, and Pepper; being roalted, put an Italian Sauce under it, garnilh it with Sweet¬ breads of Veal larded, and ferve it up hot for Entry. Pikes Robert- Sauce. SC A LE and gut yrur Pikes, flit and cut them in four, flice them on the Back, and put them into a Marinade with Pepper, Salt, Onions, Slices of Lemon, Bafil, Bay-leaves, and Vinegar; an Hour after, take your Pikes out of fhfir Marinade, putthem uponaclean Linnen-cloth, todry, and 1 31 6 7 be Modern Cook* and flour and fry them ; afterwards make a Robert- fauce, putting a Bit of Butter into a Stew-pan, over the Stove, fome Onions, cut into Dice, being fried in your Stew-pan, till they are a little brownifh, and moiften them with Gravy, or Fifh-broth ; being done, Ikim off the Fat, and thicken it with good Cullis : Put your Pikes a boiling foftly upon hot Cinders; when ready to ferve, difh up your Pikes neat¬ ly, and, before you put your Sauce over them, fet them a little upon the Fire again, putting a little Mallard with a Dafh of Vinegar to it; let it be relilhing, pour the Sauce over your Pikes, and ferve them up hot. Thofe, that have no Conveniency to make Cullis, may ufe a little Flour, at the Time the Onions are almofl brown, before they moiften them, fo that the Flour may have a little Time to be done. N. £. The above-mentioned Marinade may ferve for all Frefh- water Filh to fry. Pikes glazed. T A K E what Number you think fit, according to the Bignefs of your Difh, which a large one will fill; fcale, gut, wafih, and wipe, it well, raife the Skin on one Side, and lard it with thin Bacon; being larded, take an oval Stew-pan, garnifh it with Slices of Veal and Ham, fome Onions, fweet Herbs, a Bottle of white Wine, and a Spoonful of Broth, with a Lemon cut into Slices. Take a Napkin, wrap your Pike in it, and put it into the Stew-pan ; when its Flelh is half done, take it out, ftrain your Broth through a Sieve, put it again into the fame Stew-pan, and fo let it boil, till it turns to a Caramel; put your Pike into it, on the larded Side, and o- ver hot Cinders, till you be ready to ferve; if it is not glazed enough, put the Sauce pan upon the Stove again, ftirring it fometimes ; when it is done as it fhould be, put fome Cullis of Flam into the Difh you ferve it up in ; take up your Pike as gently as you can, put it upon the Cullis of Flam, and ferve it up hot for a great Entry. At ano¬ ther Time, inftead of putting it in the Stew-pan, you need only make Forced-meat, to be put into the Pike’s Belly, and into a large Difh with Slices of Bacon, feafoned with Salt, Pepper, Onions, and fweet Herbs, with a Eottie of white Wine, and fo let it be baked; then take it out, drain it, difh it up with Cullis of Flam over it, and the Juice of a Le¬ mon, and fo ferve it up hot. A Pike in Scotch Collops. TAKE a large Pike; being fealed, gutted, and wafhed, cut it in large Pieces, the Length of a Hand, wipe it well, and fplit it in two up the Belly ; take out the Bone, and lard it with fine Bacon ; being larded, boil it in Wine, thus: Take a Bottle of white Wine, and put it in a Stew’-pan, with a little Salt, Pepper, green Onions, Parfley, fweet Herbs, and Cloves ; as foon as it boils, put in one or two of the Pieces, if the Stew-pan will hold them, and, after it has had two or three Boils, take it off; do the fame Work over again, with all your other large Pieces; this done, drain them, and take two Pounds of Veal, w ith fome Slices of Ham, and Onions ftuck with Cloves, cut in Dice; put all together over the Fire with Broth, and, when half done, put in your large Pieces, but take Care they be not over done; then take them out, drain them, and ftrain your Broth; this done, put it into tfhe Modern Cook. 317 into the Stew pan again, and make a fnort Sauce, till it turns to Cant- v,, mel; as foon as the Sauce is Ihort enough, put in your large Pieces of Pikes, and put them upon hot Cinders, that they may glaze foftly ; being thus ordered and ready to be ferved, put in your Dilh a Sauce, after the Italian or Roman Petition, and your large Pieces over it, and ferve them up hot for a great Entry. Forced Pikes. THEY mull be fcal’d, and the Back-bone taken out, but Head and Tails mult hangcn theSkin ; take theFlelh, with a Slice of Eel, or Carp, put to it a few Mulhrooms, green Onions, and Pardey % feafon it with Salt, Pepper, fine Spice, and fweet Herbs, and cut them all fmall together; this done, pound it in a Mortar, and put a good Lump of Butter in it, adding Crums of Bread, the Bignefs of an Egg, being firft foaked in Milk, orCream, and foftly boiled upon a Stove ; put this in your Force-meat, with four Yolks of Eggs, and mix all well together in the Mortar; afterwards fluff your Pikes, with it, and few them up. Take a Stew-pan, put Slices of Onions in it, with Bafil, Bay-leaves, and Slices of Lemons, and place your Pikes in it; at laft, feafon them with Onion?, Pardey, Salt, Pepper, Cloves, and fweet Herbs; moiften them with Filh-broth, or other Broth, and a Bottle of white Wine, and let them flew gently over a flow Fire, lefl they break. Then make a Ragout with fome Mufti- rooms, Craw-filh Tails, Truffles, Heads of Afparagus in their Seafon, and Bottoms of Artichokes ;• put your Mulhrooms in a Stew-pan, with a little frefh Butter; moiften them with Filh-broth, and thicken the Sauce w'ith a good Cullis made of Craw-filh, or other Fiih; when your Ragout is done, well tailed, and ready to ferve, draw your Pikes out of their Liquor, and put them in a Dilh, to drain; after that, put them into the Dilh you defign to ferve them in, with the Ragout over them; the Whole mult be ferved up hot. Obferve, when you make Ufe of Heads of Afparagus, which mult be whitened, that you put them into your Ragout but a Moment before Serving, to prevent their being done too much. N. B. Stuffed Carps in Ragout, and Trouts, are done, in the fame Manner. Thefe Sorts of Fiih, as Pikes, Carps, Tenches, and Trouts, being fluffed, as above, rub them with good Butter melted, and lay them in a filver Dilh, or Baking-pan, with fome Slices of Onions under them, whole green Onions, and a little Parlley cut fmall, putting a little melted Butter over them ; do them handfomely with Crums of Bread, Spices, LA. and fend them to the Oven, to get a good Colour ; you may ferve them up with an Italian Sauce. Pikes baked and drejfed in a Stew-pan. S,CALE the Pikes, lard them with Eel, put them over the Fire, with Butter, white Wine, Verjuice, Salt, Pepper, Nutmeg, Cloves, a Bunch of fweet Herbs, Bay-leaves, Bafil, and green Lemon; when they are done, make a Ragout with Mulhrooms; put thefe in a Stew- pan, with a little good frelh Butter, which moiften with Filh-broth, or Gravy; thicken it afterwards with Cullis, that the Whole may be w ell tailed ; when you are ready to ferve, take the Tikes out, drain them. j'iS The Modern Cook. place them in a Di(h, put the Ragout over them, and ferve them up hot. <, Fried Pikes with Anchovy -fauce. OPEN your Pikes in the Belly, and (lice them on the Back; put them to marinate with Vinegar, Salt, pepper, green Onions, and Bay- leaves, and flour them, when you fry them; for Sauce, melt Ancho¬ vies with brown Butter, and, having drained it through a Sieve, add to it Orange-juice. Capers, and white Pepper. Aroafied Pike. SCALE it, fiice it on the Back flightly, and lard it with middling Slices of Eel; feafon with Salt, Pepper, Nutmeg, green Onions, and fweet Herbs; put it on the Spit, the long Way, and, as it is doing, put Butter over it, with white Wine, Vinegar, and green Lemon-juice; being done, melt fome Anchovies in the Sauce, and drain it through a Sieve, with a little Cullis; add Oyflers jufl blanched to it, with Ca- pers and white Pepper, and ferve it up. Thofe, that have no Cullis, may ufe a little Flour browned. A Pike, the Polifh Way. TAKE a live Pike, and, an Hour before Serving up, fcale it, to make it very white. To this Purpofe, take a lharp Knife with which fplit the Pike in two, wipe them well, and cut them into fmall Pieces as big as a Hand ; then lay them upon the Dreffer, and cover them with Salt; put Water over the Fire, fome Parfley-roots, cut into Fillets, and Parfley cut fmall, with fome Mufhrooms; after this, drew your Salt well over your Pieces of Pikes, place them in a Stew- pan, and put a Crum of Mace in it with your Parfley-roots, Parfley cut’fmall, and Mufhrooms ; put a brifit Fire in the Stove, put your Stew-pan over it, and fill it with boiling hot Water ; let it be upon the Fire till it is almofl boiled away ; put in it a good Lump of Butter, the Bignefs of a Fid, divided into feveral fmall Bits, and give it a Tafte. If it is not palatable enough, place your Pike, Piece by Piece, in the Dill), and put over it the Parfley-roots with the Sauce, and ferve it up hot for Entry. Obferve that it mud be boiled with a quick Fire. A Pike drejjcd, the Polifh Way, with Saffron. TAKE a Pike, clean it thoroughly, as before, and cut and fait it; put it in a Stew-pan with Parfley-roots and Mace, and put it upon the Fire, as before, with a Lump of Butter. Faxe Onions peeled, cut them in¬ to Slices, put them in the Stew-pan, let them be done, drain them through a Sieve, and make the Sauce pretty thick, _ like Culfls; your Pike being boiled pretty fhort, put fome of this Onion-cullis in it, as much as you think fit; take a third Part of a Tea-fpoonful of pound¬ ed Saffron, which mud be mixed with a little warm Water, in fome Porringer, or other Veffel, only, to have it well foaked, put fome into the Pike, and ferve it hot for Entry. A Pike, the Polifh Way, with Lemon. TAKE a Pike, clean, cut, ard fait it, as above; put it imme¬ diately over the Fire with Water (in the Manner direfted before) with Parfley-roots, pickled Cucumbers, and Lemon cut in Slices. Thefe Sor$s The Modern Cook. '319 Sorts of Lemons are fcarce, in fome Countries; they come from Polatil pickled. This Entry muft be thickened, with Cullis of Onions, men¬ tioned before; let it be relifhing. This Entry of Pikes is very good, and is much ufed, at King Stanijlaus' s Court. It is ferved up hot. Another Polifh Way of dr effing Pike with a blue-grey Sauce. T A K E a large Pike, gut it, flit it in two, and cut them into Pie¬ ces five Inches long; place them in a large Difh, and fait them with a great Deal of coarfe Salt; boil a Bottle of Vinegar, pour it gently over your Pike, and put more Salt to it; put Water in a large VeiTel that will hold the Pike, and, when your Water boils, put in your Pike with all the Salt together, that it may take the Tafte. Taka about a Quarter of a Pound of Anchovies, wafh them, take out the Bones, and cut them very fmall; then take a Pound of good frefli But¬ ter, and put it in the Stew-pan with the Anchovies, fome Corns of white Pepper, Nutmeg, and Mace ; take out your Pike, drainit, difli it up with your Sauce over it, and ferve it hot for Entry. A Pike drejfed, another Way. T A K E a Pike, fcale, gut, and walh it well; this done, wipe it, cut it in two, and flit the Head in two, without parting it from the Body ; take a Stew-pan, put a good Lump of Butter in it, put in your Pike feafoned with Salt, Pepper, fvveet Herbs, and fine Spice, and put the Head over the Stove, to melt the Butter, fo that it may get a Take; then ftrew Crums of Bread over it, broil it, and prepare a Robert t auce made with Onions, thus: Take Half a Dozen Onions, and cut them in Slices, or Dice; take a Stew-pan, put a good Lump of Butter in it with your Onions, at the fame Time, and let it flew flowly; cover it, and llir it now and then ; when the Onions are co¬ loured, drain off the Buttef, ftrew a little Flour over them, moiften them with Lent Gravy, and let them Hew foftly ; when they are done as they Ihouid be, and your Head is well broiled and ready to be ferved up, place your Ragout with Onions in the Di(h you ferve it in, put your Pike’s Head upon it, and ferve it up hot for Entry. If the Pike is but fmall, you may join Head and Tail together, un- lefs you have a Mind to make another Entry, with the Tail, in boil¬ ing it in Court Bouillon-, being thus done, ferve it up with a Cullis, according to the Italian Fafhion ; or marinate it, fry it, and ferve it up with a Robert-{ auce, as above; or elfe drefled dry, putting in the Bottom of the Difli Force-meat, made of Pike, with the Fillets of Pike over it, and putting over it Iikewife a little Cullis, either fat, or of the Lent Sort, with fome Crums of Bread and Parmefan Cheefe ; colour it in the Oven, and ferve it up hot for Entry. A Pike , after the Civita Vecchia Fafloion. T A K E a Pike coming out of the Water, fcale it well, and let it be as white as pcffible; iplit and wafh it well, cut it in Pieces, the B gnefs of a Hand, and flice them upon the Back ; put them flat upon the DrelTer, corn them with fome Handfuls of coarfe Salt, Parfley cut fmall, Parfley-roots cut in Fillets, fome Mufhrooms pounded, and Truffles cut fmall; take offthe Salt from your Pike, byfhakingit; place it in the Stew-pan with the Liver, put in your Parfley, thus cut final!, with 3 : o 7^ Mode rh Cook, . w ith the Roots in Fillets, the Truffles, Mufhrooms, and Mace, a Bit ^ of Butter, and a little beaten Pepper ; then light a good Fire in the Stove, put your Stew-pan ov^r it vvith your Pike, moitfen it with hot Water and force it to a fliort Sauce; when it is done, fo as that there Remains but very little Sauce, put in a little Butter roll’d m Flour to thicken the Sauce, and two Cloves of Garlic, cut very fmall, with a Lemon-juice ; let it be palatable, and pretty high fea¬ foned, and ferve it up hot for Entry. A Pike , the Dutch Way. T A KE a Pike, fcale and wafh it well, and put an oval Stew-pan over the Fire with Water and Salt; when the Water boils, put m your Pike, and make a Sauce with good Butter, an Anchovy cut fmall, feafoned with Salt, Pepper, Nutmeg, a Dafh of Vinegar, a ]ittle Duft of Flour, and a little Water, or Gravy ; thicken your Sauce, take up your Pike, drain and difh it up, put your Sauce over it, and ferve it up hot for Entry. A Pike in Court-Bouillon or dry.. PUT your Pike in a Difh, and put Salt upon it with boiling Vinegar; then boil white Wine with Verjuice, Salt, Pepper, Cloves, Nutmeg, Bay-leaves, Onions, and green Lemons or Oranges; put it upon a quick Fire, and, when it boils, put in your Pike, wrapped up in a Napkin, with the Seafoning mentioned before, fuch as fweet Herbs, Onions, Lemons, Bay-leaves, Salt, Pepper, and Cloves, with a good Lump of Batter in the Belly of your Pike ; being done, ferve it up upon a clean Napkin, for a Difh of roalled Fifh, garmihed with Parfley. , . „ _ n , It may likewife be dreffed with a white Sauce, or Farfley-fauce over it, when you fcale it firfl; all Sorts of Pikes, either big or fmall, may be dreffed, in the fame Manner. Bream. IS a frefh-water Fifh; it is eaten either broiled, or fried. T. he Way of dreffing it is thus: Scale and gut it, dice it upon the Back, foak it in melted Butter, feafoned with Pepper and Salt, and put it upon the Gridiron, putting now and then melted Butter over it, till it is enough ; then make a brown Sauce with green Onions, Capers, and Anchovies, putting it in a Sauce-pan with a Lump of Butter ; moiiten it with Gravy, and thicken the Sauce with your Cullis, which put over your Filli; let it be well feafoned and palatable. The Anchovy muft not be put in, till your Fifh is ready to be ferved up. You may alfo ferve it with a white Sauce, or a Sauce made with Sorrel. C I I A The Modern Cook," 321 ' ‘ ’ n. chap. Sxxvr. Of Lampries ancLEels. Lampries with a fweet Sauce. S KIN your Lampries, cut them in Bits, and blanch them in Butter, with a Dull of fine Flour; put in fome red Wine, a little Sugar, (innamonj Saif, Pepper, and a Bit of green Lemon ; your Lampries being done, put in their Blood, which you had laid by, and let them ftew a little longer, and, your Ragout being done, dilh it up, and ferve ft up hot for a firft Courfe. Broiled Lampries. YOUR Lampries being fkinned and cut in Bits, me’t a little But¬ ter, and put in it fome Pariley cut fmall, Chibbol, and fweet Herbs, fome Salt, Pepper, and then your Bits of Lampries ; ftir them all to¬ gether in the Stew-pan; take Put the Bits, ftrew them with Cnlms of Bread, and broil them over a flow Fire; ferve them with a brown Sauce, made with a Bit of Butter, and a Dull of Flour browned in a Stew-pan; add a little Chibbol, Parfley cut fmall, fome Capers, an Anchovy, fome Salt and Pepper; moilten the Pan with Fillr-broth, and thicken it with Cullis of Craw-filh, or other Cullis ; then let your Sauce be good and high relifhed, dilh it up with your Lampries, and ferve it hot for a dainty Dilh. Your Lampries may likewife be ferved up with a fweet Sauce made with Vinegar, or Wine, a Bit of Sugar, a Stick of Cinnamon* and a Bay-leaf boiled all together; being done, take out the Cinna¬ mon and the Bay-leaf, dilh up the Sauce with your Lampries, as be¬ fore, and ferve it up hot for a dainty Dilh. Broiled Lampries are alfo ferved up with Oil, thus: Mix fome Oil and Vinegar with Pepper and Salt, a little Muftard, an Anchovy, Parfley, and Capers cut fmall 5 then put them in a Saucer, placed in the Middle of your Dilh with your Lampries, and ferve it up hot for a Courfe. Lampries , the Portuguefe Way. YOUR Lampries being fcalded and cleaned, as they do Tenches, exit them lengthwife, and place -them in a Stew-pan with fome red Wine and a Lemon fliced, a Bunch of fweet Kerbs, a Bit of Sugar, a Spoonful of Oil, a Lump of Butter, fome Nutmeg, Pepper, and Salt; then boil the Whole on a brilk Fire, and put in fome Onions, Garlic, and Parfley cut fmall; when you are ready to ferve up, take out the Bunch of Herbs, and put a great Deal of Juice in your Ragout. A Sea-di/lj with feveral Sorts of Fifh, the Portuguefe IVay. THIS Sea-dilh is to be made, as the lall Ragout, with the Addi- Y tiojj 322 'The Modern Cook." ^tiori only of fome Leeks to your Fifh; it is never ufed with Butter^ and Flour browned; leave you*. Fifh whole. Roafted Eels. TAKE feme fine Eels, fkin, gut, wafh, and cut them in Pieces, the Lengh of three Fingers; melt fome Butter in a Stew-pan, and put in your Pieces, feafoning them with Salt, Pepper, Rocambole, fweet Herbs, and fine Spice ; then take Crufts of Bread, the Bignefs of your Pieces; all which put upon a Skewer, with a Cruft of Bread and a Piece of Eel, alternately till all is fkewered ; tie the Skewer to a Spit, and bnfte it with Butter ; your Eels being done and taken ofF from the Skewers, difh them up with a Cullis, or a high-relifhed Sauce, and ferve them up hot for a Courfe. Eels , the St. Menehoult Way. TAKE fome of the fineft Eels you can get, lkin, gut, wafh, and cut them in Pieces fix Inches long, which mull be fined; put Butter in a Stew-pan, with Slices of Onions, fweet Bafil, Thyme, Fennel, Bay-leaves, jour Pieces of Eels, fome Salt, Pepper, Cloves of Garlic, Half a Bo tic of white Wine, and a little Water; let the Whole flew flowly, taking Care not to boil them too much ; when enough, take them out, ftrew them with Crums of Bread, and broil them; put a Remoulade in your Difh, with your Eels over it, and ferve them up hot. When you take the Eels out of the Pan, youjnay dip them in fome beaten Eggs, throw fome crummed Bread over them to be fried, and ferve them up hot with Par flay fried. Eels, the Bavarian Way. PREPARE your Eels, as thofe before, rip them up the Belly, take out the Bones, and cut them crofs in two. You mull, at leaft, have tv. o Eels, for a Difh. Then take a Bit of a Calf’s Caul, fpread it on your Drefter, and put Half an Eel feafoned with Salt in it, with Pepper, fine Spice, Parfley cut final], Mufhrooms, Truffles, if you have any, Artichoke-bottoms, Craw-fifh Tails, Ham, a little Rocambole, Butter, and feraped Bacon; over this Stuffing, roll up your Eel, wrap it up in your Caul, and tie both Ends to hinder it from breaking. The other Halves muft be done, the fame Way. Rolls of Eels being - ready, tie them to a Skewer, with Bacon and Paper round, and tie the Skewer to the Spit; when they are almeft roafted, take oft the Bacon and Paper, to get a Colour. You may throw Crums of Bread owr them, and put no Bacon, or Ham, to them, but Batter only. Your Rolls of Eels being done, difh them up, with an Eftence of Ham, or a Craw-fifh Culiis. Serve them up hot for a firft Courfe. Eels in Scotch Collops. YOUR Eels being prepared, as before, and cut in Pieces of four cr five Inches long, rip them up, taking out the great Bone, and larding them with fine Bacon; put a Bottle, of white Wine in a Stew-pan, with Salt and Pepper, and fome S ices of Onions; when the Wine boils, put in it two or three Slices of Eel', at a Time, and let them take fome Boils. Take another Stew-pan, put a Pound of a Fillet of Veal in it, with fome Flam and an Onion cut in fmall Bits, moiften the Pan with fome Broth, and fet it on the Fire; the Veal being done, ftrain off the Broth, and put it again in the Stew pan, that it may I The Modern Cook. 323 Snay turn to Jelly ; afterwards place your Bits of Eels in the Je’ly, the larded Side downwards ; cover your Snfw-pan, and put it on hot Cin¬ ders for the more eafy Glazing of your Eels; being ready, put an Ita¬ lian Sauce, or an E/fence of Ham, in your Difh, place your Bits of Eels in it, and ferve them up hot for a firft Couile. Stuffed- Eels. YOU may fluff them upon the Bone, like a white Pudding : Firft make a Stuffing with the Flefh of your Eels, and pound it well; then put fome Cream in a Mortar with Crums of Bread, a little Parfxey and Chibbol, fome Mulhrooms and Truffles; your Stuffing being well feafoned and relilhing, put it round the Bone, ftrew it with Crums cf Brea 1 , put it in a Baking-pan, and let it bake in the Oven, till it be well coloured. Eels with a white Sauce. YOUR Eels being Ikinned, cut them in Pieces, which blanch in boiling Water, and drain them; then put them in a Stew-pan, with Butter and a Bunch of Mulhrooms; tofs up the Pan, ftrew it with Flour, and moiften it with white Wine and Water, feafoned with Pepper and Spice; being almoft done, add to it Artichoke-bottoms, and Afpara- gus, if in Seafon; thicken your Ragout with Eggs and a Lemon-juice, let it be relilhing, and ferve it up hot. Eels with a hr own Sauce. YOUR Eels being cut in Pieces, put them in a Stew-pan with Butter, Flour, Filh gravy, Mulhrooms, a Bunch of Chibbol, Parlley, and fweet Herbs, feafoned with Salt and Pepper, and let the Whole boil together with white Wine ; your Ragout being done, put the Juice of a Lemon in it, and ferve it up hot. Fried Eels. SKIN and bone your Eels, cut them in Slices, and marinate them, for two Hours, in Vinegar, Salt, Pepper, Bay-leaves and Chibbols; then fry them in drawn Butter, and ferve them up with fried Parf- ley. Broiled Eels. AFTER they are Ikinned, cut in Pieces, and fliced on the Sid*, marinate them a little in melted Butter, fome few fweet Herbs, Parf- ley, Chibbols, Pepper, and Salt; warm them a little, ftir them well, take out one Piece after another, ftrew them with Crums of Bread, and broil them upon a flow Fire, to get a fine Colour ; then make a fmall Sauce, with Chibbols, Parlley', and Capers, and put your Sauce in a Difh, and the Eels over it. It is alfo ferved up with a green Sauce, made thus: Pound fome Sorrel, fqueefmg out the Juice ; cut an Oni¬ on very fmall, which tofs up in melted Butter in a Stew-pan, with Capers cut fmall, pour Juice of [Sorrel, an Orange-juice, and fome Pepper and Salt; ferve it hot for a Courfe. It is alfo ferved up with the Robert 4 , auce, or a Butter-fauce. Stuffed Eels. M INCE the Flefh of Eels and Carps, fcafon it with Sab, Pepper, and hne Spice, cut the Flelh of other Eels in Slices, and fpread thefe Y A 324 ^Modern Cook.' “Eels-fkins on a Drefler; make over them a Laying of minced Fift and then a Laying of Slices* which you muil repeat, till the Skins are filled ; after which, wrap up your Skins in a Linnen-clorh, and. boil them in Half Water and Half red Wine, feafoned with Cloves, Bay-leaves, and Pepper ; when thefe Eels grow cold in their Liquor, ferve them up, cut in Slices, for a dainty Dilh, rather than for a Lourfe. CHAP. XXXVII. 1 i Of Entries of Quavivers. Quavivers fried. G U T the Quavivers, wafh and wipe them, fiice them upon the Back, put Flour to them, and fry them in clarified Butter; when fried and well coloured, take them off, let them be drained, difh them up, garnifh them with fried Parfley, and ferve them up hot for a Dilh of roafted Fifh. Quavivers with Capers. FRY the Quavivers, as above; make your Sauce thus: Take But¬ ter, the Bignefs of two Walnuts, which put in a Stew-pan over the Stove; when melted, put in a little Flour, and ftir it; when it is brown, put a few green Onions into it, with Mulhrooms cut fmall; moilten it with a little Fifh broth, feafoned with Salt and Pepper, and let your Vi vers flew foftly in it: when Hewed to a fhort Sauce, take them out of the Stew-pan, difh them up, put a few Capers into the Sauce, thicken it with Cullis of Craw-fifh, let the Sauce be well tailed, put it over your Vivers, and ferve them up hot. Quavivers with Cucumbers. FRY your Quavivers, as before ; when they are fried and of a good Colour, make a Ragout of Cucumbers, in this Manner : Peel three or four Cucumbers, cut them into two, take out the Seeds, cut them in Slices, and put them to marinate with Pepper, Salt, Vinegar, and an Onion cut into Slices; this done, fqueefe them through a Linnen-cloih, and put a Lump of Butter in a Stew-pan over the Stove; when melt¬ ed, put in your Cucumbers, and make them brown ; itrew fome Flour over them, moiflen them with Fifh-broth, and let them boil over a fmall Fire; when done, take off the Fat, and thicken the Ragout with a brown Cullis; fet your Vivers a boiling foftly in the Stew-pan with the Cucumbers, take them out, and difh them up ; let your Ragout be well tailed, and put it over your Vivers, and ferve them up hot. Quavivers with Lettuces. GUT and w r afh your Quavivers, wipe them between two Linnen- cloths, and flice them upon the Back; melt a little Buiter, and put a little Salt to it; rub your Quavivers with the Butter, and put them uron the Gridiron, to broil with a flow Fire ; when broiled, take the Hearts of a Dozen of Lettuces, and blanch them in Water; this be¬ ing / ■ • . Tj he Modern Cook. 325 ing done, take them out, and put them in cold Water; after that fqivcefe them, one by one ; put fome Butter, the Eignefs of an Egg, in a Stew-pan over a Stove; when die Butter is melted, put a little Flour in it, and keep it always ftirring; when it is brown, moilten the Ra¬ gout with Fifh broth, 'feafon it with Salt, Pepper, and a Bunch of fweet Herbs, put in your Lettuces, and let them flew gently over a flow. Fire ; when done, take off the Fat, and thicken die Ragout with Cullis of Craw-fifh; let your Ragout be well tailed, and dilh it up. The Quavivers being broiled and of a good Colour, take them up, place them upon the Ragout of Lettuces, and ferve them up hot. Quavivers with Truffles. BROIL your Quavivers, as thofe with Lettuces, and make a Ra¬ gout with Truffles; the Quavivers being broiled and well coloured, difh them up, put your Ragout with 1 ruffles over them, and ferve them up hot. The Quavivers with Mufhrooms are drefTed, as thofe with Truf¬ fles ; make the Ragout, in this Manner: Take fome Truffles, peel and wafh them very clean, cut them in Slices, and put them in a Stew- pan ; put Half a Ladle of Gravy, and as much of Cullis, into it, with a Glafs of Champaign, a Bunch of fweet Herbs, Lemon-flices, a little beaten Pepper, and a Clove of Garlic; put your Stew-pan over the Fire, and let it boil; being done, take off the Fat, take out the Clove of Garlic, put in die Juice of an Orange, and let it be palatable. Your Quavivers being broiled, difh them up, put your Ragout with Truffles over them, and ferve them up hot for Entry. Quavivers with Anchovy-fauce. TAKE fome Quavivers, gut, wafh, wipe them, and flice them on the Back ; rub them with a little melted Butter, Pepper, and Salt, and broil them; turn them now and then, to get a good Colour, and take Care to keep up the Fire ; make a Sauce in this Manner : Take as much frcfh Butter as is neceflary, and put it in a Stew-pan with a little Flour, a Couple of Anchovies, which muft be wafhed, and the Bones taken out, a whole green Onion, feafoned with Pepper, Salt, and Nutmeg; moiften them with, a little Water, and a Dafli of Vine¬ gar, and ftir the Pan over the Fire. When it is pretty well thickened, difh up your Quavivers; fee the Sauce be palatable, put it over your Quavivers, and ferve them up hot. Quavivers with Cullis of Craw-fifh. BROIL your Quavivers, as directed before; make a fmall white Sauce, in this' Manner : Put frefli Butter in a Stew-pan, as much as is neceflary, a little Flour, an Anchovy, which mufl: be wafhed, and the Bones taken out, a whole green Onion, and a few Capers, feafoned with Salt, Pepper, and Nutmeg, and moiften them with a little Wa¬ ter and Vinegar; ftir your Sauce upon the Stove with a Spoon, and, being thickened, put in a little Cullis of Craw-fifh, as much as is ne¬ ceflary, to have it of the Colour ; tafte your Cullis, and let it be well relifhed ; difh up your Quavivers, pour over them the white Sauce of Craw-fifh Cullis, and ferve them up hot. Y 3 Qua « 326 The Modern Cook. Quavivers with Oyflers. TAKE foine Quavivers, mt, walh, and wipe them ; place them in a Stew-pan, feafon them with Salt, Pepper, fine Spices, a Couple of Onions, a Bunch of fweet Herbs, a Bay-leaf, and Slices of Lemon,, moiilened vyith Hail a Bottle of white Wine, a little Fifh-broth, and Butter, and fet them upon the Fire, till they are done; let them be well moiilened, and of a good Tafte; being done, take them off, and difh them up; being well drained, have a Ragout ready madq with Oyfters, let it be well tailed, pour it over your Quavivers, and ferve them up hot. N. B, The Way of making the Ragout with Oyfters will be found, in the Chapter oi Ragouts. They ferve up thefe Quavivers, when boiled, after this Manner, with a Ragout of Melts over them. The Way of making the Ragout of Melts will be found, in the Chapter of Ragouts. They likevvife ferve up thefe boiled Quavivers with a min¬ ced Sauce over them. Quavivers with Craw-fijlo. BOIL your Quavivers, as thofe with Oyfters mentioned before; being done, take them out, drain and difii them up, pour over them a Ragout made with Craw-fiih Tails, let it be well tailed, and ferve them up hot. The Way of making the Ragout v^ith Craw-fiih will be found, in the Chapter of Ragouts. The “broiled Quavivers are ferved up with thefe Ragouts over them, tvix. Oyfters, Melts, or Craw-fiih. Quavivers with Mufcles. BOIL your Quavivers, as thofe with Oyfters mentioned before; when done, take them out, drain them, and difh them up; pour a Ragout made with Mufcles over them, and let it be of a good Tafte. The Way of making the Ragout L with Mufcles will be found, in the Chapter of Ragouts. Quavivers with Champaign. TAKE Quavivers, gut, waih, and wipe them, cut off the Heads and the Ends of the Tails, cut them in two, and place them in a Stew- pan; feafon them with Salt, Pepper, a little fine Spice, a Bay leaf, an Onion, and a Bunch of fweet Llerbs ; put fome Muihrooms to them ; boil Half a Eottlfe of Champaign, and, after that, put it into the Stew- pan, where the Quavivers are, and fet them over a Stove ; when half boiled to a Ihort Sttuce, put in a Bit of good Butter, and let them be thoroughly done; when boiled to a fhort Sauce, thicken them with Cullis of Craw-fiih, or fome other Cullis; let them be well tailed, difh them up, take out the Onion, the Bunch, and the Bay-leaf, pour your Cullis over them, and ferve them up hot. Quavivers with a white Fricaffee. T A KE fome Quavivers, gut, waft, and wipe them, and cut them in Pieces; take a Stew-pan, put a Lump of frefh Butter in it, and put it on the Store, with a quick Fire under it; the Butter being melted, put in your Quavivers, with fome Muihrooms and Truffles, if you have any, feafoned with Salt, pepper, and a Bunch cf fweet Herbs; ‘The Modern Cook. 327 put in all together with a little Flour, and take Care the Liquor does not flick to the Stew-pan; moiilen it a little with Fifh-broth, and with the white Wine you have boiled!before, and let it bail upon a flow Fire; being done, thicken it with three or four Yolks of Eggs mixt with Lemon-juice, and a little Parfley cut final! ; the Fricafl'ee being boiled (hort enough, put in the Eggs, Parfley, and Lemon-juice, and keep the Pan Itirring upon the Stove, till it be thickened, taking Care it does not turn ; fee it be of a good Take, difh and ferve it up hot. Quavivers in Fillets. THE Quavivers being fried, or broiled, cut off the Heads and the Ends of the Tail ; open them, take out the Bone, and cut them in four; lay them handfomely in a Di!h, and put a Ragout over them, fuch as you think proper. Those, that are broiled, mud be dreffed with an Anchovy-fauce, or elfe a Cullis of Craw-fifh, as the Quavivers dreffed with an Ancho¬ vy-fauce, or Cullis of Cravv-fifli. Quavivers forced,\ TAKE fome Quavivers, gut, wafla, and wipe them; make a fmall Quantity of forced Ingredients in this Manner: Take a Quavi- ver,,take out the B me, put the Flefh upon the Dreffer, with Mufh- rooms, a little Parfley, and green Onions cat fmall, feafoned with Salt, Pepper, and a little Nutmeg ; mince them all together, and put in as much frelh Butter as is neceffary, with a Couple of Yolks of raw Eggs and a few Crums of Bread foaked in Cream ; mince them well alt together; when minced, fluff the Quavivers Gills with them, and place them in a Stew-pan ; feafoning them over and under with Slices of Onions, fweet Herbs, Butter, Salt, Pepper, Cloves, HalfaBottle of white Wine, and a Ladle of Broth, and let them flew flowly; when they are relilhing, take them out, drain them, difli them up, pouring over them a-Ragout of Muflirooms, or green Truffles, or fome other Ragout, and ferve them up hot. Fried Fillets of Quavivers with Orange-juice. GUT your Quavivers, wafh and wipe them, cut off the Heads and Ends of the Tails, fplit them, and take out the Bones; cut them in four, and put them to marinate with Vinegar, Salt, Pepper, fome Onions cut in Slices, and Bay-leaves; when they are marinated, take the Fillets out of the Marinade, and wipe them dry upon a Cloth ; afterwards put Flour upon them, and fry them in drawn Batter; when fried and well coloured, take them up, drain them, difh them up, garnilhed with fried Parfley, and ferve them up hot. Quavivers roafied. TAKE your Quavivers, gut, wafh, and dry them; take fome Slices of an Eel, and lard your Quavivers with it, together with An¬ chovies; put a Skewer through every Qunviver, and tie them to the Spit; make a Mirinade, and put it nicely into the Dripping pan, thus: Put in Vinegar, with Half a Glafs of fifh-broth, fome whole preen Onions, others cut in Slices, fome Slices of Lemon, Salt and b Y 4 Pepper i ■328 The Modern Cook. Pepper; bade them continually with the Marinade, whilfl they are roading, and make a minced Sauce, thus: Cut fxnall a green Truffle a Couple of Muftrooms, and I'little green Onion, each by itfelfupon a Plate, and put a little Batter in a Stew-pan over the Stove; when melted, put in a little Flour, and fiir it ; when it is brown, put in your fmall diced green Onion, and then your Mufhrooms and Truffles; give them all together two or three Tcffcs, moiften them with a little Fifh-broth, and let them boil foftly over a flow Fire, feafoned with Salt and Pepper; when they are boiled fhort enough, put in Capers with an Anchovy, thicken the Sauce with Cullis, and let it be relift¬ ing , take the Quavivers off the Spit, dift them up, pouring the Sauce over them, and leave them up hot. Quavivers larded and glazed. TAKE fome Quavivers, gut and waft them, and lard them with fine Bacon ; put a Stew-pan over the Fire with a Battle of Wine, ffa- foned with Salt, Parfley, green Onions, fweet Herbs, Slices of Lemon, and Onion, and, when your Wine boils, put in your Quavivers; give them two or three Bails, to ftiffen them ; afterwards take them out, put fome fmall Pieces of Veal into a Stew-pan, with fome Slices of Flam, and an Onion cut in four, and moillcn it with Broth ; put it over the /ire, and, when your Veal is done, put in your Quavivers immediately after, in order to give them a Rehlh ; take them out, drain them, and (train the Broth through a Sieve into the Stew-pan, which mult be large enough to glaze your Quavivers; then put the Stew pan over dm Fire, and let it boil to a ftort Sauce, till it turns to Caramel ; when tney are well glazed, put in your Quavivers, cover them, and put them over hot Cinders. Your Quavivers being glazed and ready to be ferved up, put Effence of Ham in the Dilh, or a Sauce afeer the Italian Way, and your Quavivers over it, and ferve them up hot for Entry. Quavivers with larded Fillets. TAKE the biggelt Quavivers you can get, gut and waft them, fpht them up the Belly, take out the Bones, let them be in two Pieces, and lard them with fine Bacon ; being larded, put a Stew-pan over the Fire, put a Bottle of while Wine into it, and feafon it with Parfley, green Onions in Branches, Slices of Onion and Lemon, Bifil Thyme, and Bay-leaves, with a little Salt; when it boils, ’put in your Scotch Collops of Quavivers, and let them have two Boils; take them off, and drain them; lay in a Stew pan fome Pieces of Veal, ¥ome Slices of Ham. and an Onion cut in Slices, moillen it with Broth* and put it over the Fire, to boil. Your Veal being done, put in your Jarded Quavivers, for a Minute, in order to have a Tafte ; take them out again, let them drain, drain the Broth through a Sieve into a Stew-pan, big enough to glaze your Scotch Collops of Quavivers and put it over the Fire, to (horten the Sauce, till it turns to Cara¬ mel ; then put in your Scotch Collops of Quavivers, and put them upon hot Cinders, that they may glaze foftly ; when they are glazed and ready to be ferved up, put into your Dift a (harp white Sauce, and (erve it up hot for Entry. 3 2 9 Whe ModernCook. Quavivers, the Italian Way. TAKE fome Quavivers, gut, w;,jfh, and wipe them ; take a large Baking-pan, and put Slices of Bacon into it, with Slices of Onions, Bafil, Bay-leaves* and Lemons cut into Slices; put in your Quavivers fliced on the Back, and feafoned with fine Salt, Pepper, fine Spice, Lemon-juice, and Lemons cut in Slices ; cover the Pan with Slices of Bacon, and fend it to the Oven ; then cut a Dozen of Shalots, put them in a Stew-pan with a Glals of Champaign, and a little Gravy and Cullis; warm the Sauce, and put in a little Oil with the Juice of two Lemons, a little Salt, and pounded Pepper; your Quavivers being done, difh them up, pouring your Sauce over them, and ferve them up hot for Entry. Quavivers roafted with Gravy. TAKE your Quavivers, gut, wa(h, and wipe them, and lard them with middling Bacon feafoned; fpit them on a Skewer, and tie it to the Spit, pouring a Marinade over them, made in this Man¬ ner: Put a little Vinegar into the Dripping-pan, with a little Efience of Ham, Pepper, a little Salt, fome Onions cut in Slices, whale green Onions, Slices of Lemon, and a Bit of Butter ; then put your Quavivers to the Fire, balling them now and then with the Marinade; when done, take them off, difh them up, put fome Gravy of Ham over them, and ferve them up hot. % Quavivers with Ham. T A K E your Quavivers, gut, walk, and wipe them ; place them in a proper Stew-pan, feafoned with Salt, Pepper, fine Spices, an Onion, and a Bunch of fweet Herbs: Take a Pound and Half of a Fillet of Veal, cut it in Slices, and put them in the Bottom of a Stew- pan, with a Couple of Slices of Ham ; cover the Stew-pan, and put it over a Stove, to fweat over a flow Fire; when it has fvveated and is as clammy as Veal-gravy, moiften it with Half Broth and Half Gravy ; then boil Half a Bottle of Champaign, or white Wine, and put it in the Stew-pan w'here the Quavivers are a doing. Make a Ragout of Ham, in this Manner: Cut fome Ham in Slices, beat them flat, cut the fame into fmall Slices, and put them in the Bottom pf a Stew-pan ; cover it, make it fweat over a Stove, and, if the Li¬ quor flicks a little to the Bottom of the Stew-pan, moillen it with Gra¬ vy ; put in it a few Mufhrooms and a Bunch of fweet Herbs, and let it flew foftly over a flow Fire ; being Hewed to a fliort Sauce, thicken it with Cullis of Veal and Ham, and put it over hot Cinders: The Quavivers being done, let them have a Relilh, take them out of their Gravy, put them a draining, and difh them up; let the Ragout of Ham be relilhing, take out the Slices of Ham, garnilh the Difh with them, pour the Gravy over the Quavivers, and ferve them up jiot. Quavivers with Gravy and Craw-fijh. BOIL your Quavivers, as thofe with Ham; when done, take them out of their Gravy, put them a draining, dilL them up, pour over them a Ragout made with Craw-fifli-Tails and Gravy, and ferve them up hot. N. B. The 330 Ihe M o d e r n C o o k. N. B. The Way of making the Pmgout with Craw filh Tails and Gravy will be feen, in the Chapter of Ragouts. Quavivers ikith Gravy and Oyflers. BOIL your Quavivers, as thofe with Ham, take them out of their Gravy, put them a draining, and dilh them up ; pour over them a Ragout made with Oyllers and Gravy, and ferve them up hot. N. B. The Way cf making the Ragout with Oyllers will be feen, in the Chapter of Ragouts. Quavivers in a Braife. GUT, wadi, and wipe your Quavivers; put in a Stew pan (large enough to hold Quavivers) fome Slices of Bacon and Beef, feafoned with Salt, Pepper, fine Spice, fweetHerbs, fomeOnionscutin Slices, green Onion', and Bay-leaves; then put in your Quavivers, feafon- ing them ail over, and ftrewing Slices of Beef and Bacon over them ; then cover the Stew-pan, and let it flew, with Fire under and over; when the Ragout is half done, put two Glades of white Wine into it. When the Quavivers are done enough, take them out, put them a draining, difh them up, and pour over them a Ragout made with fat Liver, Sweet-breads of Veal, Cocks-combs, Truffles, and Mulhrooms, and ferve them up hot. N. B. The Way of making this Ragout fee, in the Chapter of Ragouts. -Quavivers in a Braife are ferved up either with a Ragout of Mu lb rooms and Truffles, or a minced Sauce made with Anchovies. Fillets of Quavivers with Gravy. GUT your Quavivers, vvafh and wipe them, lay them in melted Butter with a little Salt and Pepper, and broil them; then cut off their Heads and the Ends of the Tails, open them, take out the B me, and cut them in four; dilh them up, pour over them Gravy of Ham, or a thin Culiis of Veal and Ham, and ferve them up hot: They alfo ufe with it a Ragout of Mulhrooms, or a Ragout of green Truffles. Forced Qjiavivers with Gravy and Mufhroorns. TAKE your Quavivers, being well cleaned f put Force meat, made of the White of a Fowl, into their Bellies through the Gills, and put them in a Braife, as before ; when done, take them out, let them be drained, and dilh them up, pouring over them a Ragout of Mulhrooms with Gravy over it. N. B. The Way of making the Ragout is, in the Chapter of Ra¬ gouts ; and the Way of making Force-meat in feveral Places. Quavivers with Gravy and Spanifh Cardoohs. PUT your Quavivers a doing in a Braife, as before ; make a Ra¬ gout with Cardoons and Hfearts ol Cabbage, as dire&ed in the Article of Ragouts', let them have a Relifh, and put them in the Bottom of the Dilh; take your Quavivers off from the Braife, drain them, place them over the Ragout with Cardoons, and ferve them up hot. QuAViV ER.s with Gravy and Celery are dreffed, as/hofevvith Cardoons. The ModernCook. 331 Cnrdoons. The Ragout with Celery is made, as thofe mentioned before. Quavivers with Gravy and (dullis of Partridges. DRESS your Quavivers in a Braife, as before; when done, take them out, let them be drained, difh them up, pour a brown Cullis of Partridges over them, and ferve them up hot. See the way ol making brown Cullis of Partridges, in the Chapter of CuWJfe<. They ufe all Sorts of Cullis with Quavivers in a Braife. Quavivers in Fillets with Orange-juice. FRY your Quavivers, cut them in Fillets, put them in a Stew-pan, and feafon them with Salt, beaten Pepper, a little Gravy, Cullis of Ham, anda Glafs of Champaign, or other white Wine, which mult be boiled, before you put it in; let them Hew foftly, for a Moment, and put a little Rocambole, or a Crum of Garlic, and the Juice of an Orange to them, with fome Zeds; let the Ragout be relifhing, and, when the Quavivers are ready to ferve up, difh them, and ferve them up hot for a fmall Entry. You may likewife put the Juice of an Orange and fome Oil with {hofe done in a Braife. CHAP. XXXVIII. Of Trouts. Trouts in Court-Bouillon. T AKE the larged Trouts ycu can get, gut them, and put them a boiling in Court-Bouillon, viz. Warm fome Vinegar, and pour it over your Fiih with Salt, Cloves, and Pepper; put Water in a Stew- pan, with fome Bottles of white Wine, Onions, Bafil, Bay leaves, and a good Lump of Butter into the Bellies of your Fifli, and, when the Pan boils, put in your Trouts with the above Seafoning. You it Fifh being boiled, ferve it up, putting a folded Napkin into the Diih. Broiled Trouts. T A K E the middling Sort of Trouts, gut, wafh, and wipe them with a Linnen-cloth, and dice them a-crofs; melt a Lump o; waiter, put a little Sait to it, pour it over your Trouts, and Hir them; lay them upon a Gridiron, and let them broil over a flow Fire, turning them now and then, and keeping up the Fire ; when broiled, ferve them up with a white Sauce, made in the following Manner, -viz. take fome Butter, put it in a Stew-pan with a Dult of Flour feafoned with Pepper, Salt, Nutmeg, whole green Onions, fome Capers and Anchovies, and moillen the Pan with a little Water and. Vinegar } put it upon the Stove, flirring it conilantly, till tne Sauce is thicken¬ ed enough, and make it relilhing; difh up your Trout*, put your Sauce over them, and ferve them up hot. 332 The Modern Cook. If you have a Mind to ferve up your Trouts with a Craw-fifh Cul¬ lis, you mud put no Capers in your white Sauce j when it is thicken¬ ed, put your Craw-fifh Cullit' in it, and, your Trouts being broiled, difh them up; let your Sauce be reliiliing, pour it over your Trouts, and ferve them up hot. Broiled Trouts with Mujhrooms. GUT your Trouts, and broil them, as is fhewn before; when they are broiled, difh them up, pour a Ragout with Mulhrooms over them, and ferve them up hot. See the Way of making this Ragout, in the Chapter of Ragouts. Broiled Trouts with Cucumbers. GUT your Trouts, and broil them, as is fhewn before; make a Ragout with Cucumbers, thus: Cut your Cucumbers into Halves, take out the Infide, and cut them into Dice or Slices; put them in a Stew- pan, with an Onion cut into fmall Slices, feafoned with Pepper and Salt, adding a Dafii of Vinegar and Water; let them marinate, an Hour or two, and then fqueefe them in a Linnen-cloth; put a Lump of Butter in a Stew-pan, and, when it is melted, put in your Cucum¬ bers ; take Care to ltir them now and then. When they are a little brownilh, ftrew them with Flour, moifien them with Fi(h-bro;h, or other Broth, and let them (lew foftly over a flow Fire; when they are done, fkim off the Fat carefully, and thicken them with a Lent or a Craw-fith Cullis ; the Trouts being broiled, difh them up ; let your Ragout of Cucumbers be w'ell tailed, put it into the Di!h with your Trouts over it, and ferve them up hot. At another Time, you may flrew them with Crums of Bread, and broil them, putting what Sauce you think fit under them. Broiled Trouts with Craw-ffo. GUT your Trouts, and broil them, in the fame Manner with the lafl; difh them up, and put a Ragout of Craw-filh over them. The Way of making tins Ragout is feen, in the Chapter of Ragouts. They ferve up broiled Trouts with all Sorts of Lent Ragouts, and the Way of making them will be feen, in the fame Chapter. An Entry of larded and glazed Trouts. TAKE fome Trouts, gut, wafn them well, fkin, and lard them with fine Bacon ; take a Stew-pan, and put a Bottle of white Wine into it, with fome Onions cut into Slices and fome Salt; put your Stew-pan over the Fire, and, when it begins to boil, put in your Fifh, one after another, and, after fome Boils, take them out. You mull keep a Glaze in Readinefs, which is made, in the following Manner : Take a Pound or more of Veal, with fome Slices of Ham ; cut all to¬ gether into fmall Bits, put them into your Stew-pan with an Onion cut in four, and moiften them with Broth; when your Veal is hewed, put in your Trouts, ftrain your Broth, put it again into your Stew-pan, and let it come to a fhort Sauce, till it turn, at lah, to a Caramel. Then put in your Trouts, the larded Side into the Glaze; cover your Stew-pan, and put it over hot Cinders, that it may the eafier glaze, and your Trouts may be quite done .Take Care to look into it now and then. If it is done as itlhouldbe, put your Elfence, or Cullis, into ^Modern Coo ic.' S 33 the Difh, or an Italian Sauce; put your Trouts over it, andferve them U? Ot° r dfe draw out the Glaze, as is done with other Fiih, in feveral Places • An Entry of Trouts , the Geneva Way. TAKE fome Trouts, fcale, gut, and wafll them well; drew them with Salt, which you ntuft take off again, an Hour after, and put them in a Stew-pan, with two Bottles of white Wine, two fmail Oni¬ ons, a little Nutmeg, a Bunch of fweet Herbs, and a Bay-leaf; then put vour Trouts over the Fire, and let them boil quick; ftir them now and then, left they lhould ftick to the Pan ; when the Broth is boiled pretty Ihort, put in a Lump of Butter, with another Lump 1 oiled in Flour; fhake your Pan, to make the Sauce thick, and ferve it up hot for Entry. This Fifti muft be dreffed and eaten immediately. An Entry of Trouts , the Perigord Way. TAKE fome Trouts, fcale, wafh, and wipe them dry; put them in a Stew-pan with a Bottle of white Wine, a Bunch ot iiveet Hems, a little Nutmeg, two Cloves of Garlic, a little Water, and 1 ruffles cut into Slices, with a little Pepper and Salt; let your Trouts boil over a quick Fire; when they are enough, make your Sauce very iliort,^ put in a little Effence together with a Lemon-juice, and a Lump ot Butter, let it be rdifhirigt difh up your Trouts with your Sauce over them, and ferve them upshot for Entry. Slices of Trouts with Champaign. GUT your Trouts, and fee them a doing, in the Manner jaft men¬ tioned ; cut them into two or three Pieces, lay them in a Stew-pan, and feafon them with Pepper and Salt, a Slice of green Lemon, and an Onion ftuck with Cloves; put fome Parfley cut^ fmall into it,^ with a Bunch of fweet Herbs, and a Bay-leaf: Boii Half a Bottle of Cham¬ paign, or other white Wine, pour it into the Stew-pan, where the , Trouts are, put in likewifefome Mufhrooms, and fet them a ftcwmg, when they are done, and alracft brought to a fliort Sauce, thicken it with a Craw-fifh Cullis, but take Care it does not bod; let it be re- lifhing, difh it up, and ferve it up hot. Trouts , the St. Menehoult Way. GUT your Trouts, wafh and wipe them dry, flice them upon the Back, and put Force-meat into their Bellies; this done, rub a Difh, or Baking-pan, with Butter, feafoned with Pepper and Salt, a few fw’eet Herbs, and fome whole green Onions ; lay your Trouts over it, feafoned the fame Way; pour melted Butter over them, ftrew them with fine Crums of Bread, and fend them to the Oven ; when they are baked, and of a good Colour, take them out, put Anchovy-fauce m the Bottom of your Difh, with your Trouts over it, and ferve them hot. Trouts forced' round the Bone. * MAKE your Force-meat, in the fame Manner as if done with the Carps with Force-meat upon the Bone; and ferve them up, the fame Way, as may be feen in the Chapter of Forced Carps. Fillets of Trouts marinated and fried. GUT your Trouts, fplit them in two, and cut them into Bits; put them a marinating in a Difli, with Vinegar, Pepper, and Sale 334 Modern Cook. fome Cloves, an Onion cut into Slices, fome Lemon-flices, Hay-leaves, whole green Oniors, and Pasfley; when they are marinated, take out your Fillets, put them upon a Cloth, wipe them dry, drew fome Flour over them, and let them be fried in Butter ; when they are well co¬ lon ed, take them out, and let them drain ; lay a folded Napkin in the Difh you ferve them up in, and fo dilh them, putting fried Parlley in the Middle, and ferve them up hot. Fried Fronts. GUT your Trouts, wafli and wipe them dry, dice them upon the Back, drew them with Hour and Salt, let them be fried in Butter, and take them out, when they are well coloured ; then let them drain, dim them up, and ferve them up hot for a Difh of Roald. * CHAP. XXXIX. Of Barbels, Place, and Bret-fifh. A Barbel larded. A FTER your Barbel is cleaned and gutted, lard it with fire Ba¬ con; take a Stew-pan, and put two Bottle^ of white Wine in it, i’eafoned with Salt, Parlley, green Onion, Lemon-flices, fweet Herbs, and fome Cloves ; put your Stew-pan over the Fire, and, when your Wine begins to boil, put in your Barbel, let it be half done, take it out, and let it drain ; take another Stew-pan, put a Piece of Veal in if, with fome Slices of Ham, and an Onion cut in four; moiften them with Broth, and put your Veal a dewing; put in your Barbel, for a Moment, take it out again, and let it drain; drain off the Broth into your Stew-pan, which ought to be big enough to glaze your Barbels; put your Stew-pan, with the Broth, over the Fire, and let it boil fhort, till it turns to Caramel; then put in your Barbel, and put your Fan upon hot Cinders, fo that the Barbfcl may glaze as it fhould ; difh it up afterwards with a Spanifn Sauce under ir, and ferve it up hot for Entry. A Fillet cf Barbel larded. T AKE a Barbel, clean and gut it, take off fome Fillets, or Slices, and lard them with fine Bacon ; let it grow firm in white Wine, as is c-reftcd to be done in the lad Receipt, and feafoned, the fame Way ; make a Caramel with fome Fieces of Veal, and Slices of Ham, toge¬ ther w ith an Onion cut into four; moiden them with good Broth, and fet it a boiling; your Veal being done, put your Slices into the Broth, for a Moment, take them out again, and let them drain; put your Broth afterwards in a Stew-pan, and let it boil fhort, till it turns to Caramel; then put in your Fillets, or Slices, and the Bacon in the Caramel; put it over hot Cinders, that it may glaze very gently; your Slices being giazed, as they fhould, and ready to be forced up, ferve them up'hot for Entry, putting an Italian Sauce over them. You will find this Sauce, in the Article of the Sautes in Ragout. A Bari The Modern Cook. 335 A Barhel with Gravy. TAKE a Barbel, gut, wafti it well/}and let it drain; put lame Slices of Bacon in a Stew-pan, together with foine Slices of Onions, feme Bafil, and Bay-leaves; put in your Barbel, and ieafon it with Pepper, Salt, Cloves, and Slices of Lemon, and cover it with Slices ot Bacon; put, moreover, to it a Bottle of white Wine and Water, and fet it a ftewing ; then take it out, let it drain, and di(h it up, putting . an Effenie of Ham over it, or an Italian Sauce, the Making of'which, you will find, in the Chapter of Ctdlijjcs and Sauces, and ferve it up hot for Entry. A Barbel with Craw-fifh and Gravy. T A K-E a Barbel, and let it boil very gently, as direbled in the laft Receipt; being done, take it out, let it drain, and dilh it up, put¬ ting a Cullis of Craw-fifh over it, and ferve it up hot for Entry. You will find the Way of making this Cullis, in the Chapter cf CulliJJes. A Barbel, the Italian Way. TAKE a middling Barbel, gut, waff, and drain it; take a large Baking-pan, put Slices of Bacon into it, with Slices of Onions, Bald, Bay-leaves, and Lemon cut into Slices; then put in your Barbel, fea- fon it with Pepper, Salt, fine Spree, Lemon juice, and Sli.es ot Le¬ mon, cover it withfome Slices of Bacon, and let it be done in the Oven. Take Half a Dozen of Shalots and Mufhrooms cut very final], and put them in a S ew-pan with a Glafs ol Champaign, iome Gravy, and a little Eflence; warm your Sauce, and put two Spoonfuls cf good Oil in it, with the Juice of two Lemons, and a little beaten Pepper and Salt; when your Barbel is ready, take it out, let it drain, dilh it up, putting your Sauce over it, and ferve it up hot for Entry. A Barbel larded. TAKE a Barbel, according to the Bignefs of the Dilh you intend to make Ufe of, gut, wafh, and cut off the Fips. and lard it with fine Bacon; when larded, put Slices of Bacon in a Silver-difh, or Baking- pan, and, for your Seafoning, put in fome Slices of Onion, and Le¬ mon, and a Branch of Bafil; then put in your Barbel with fine Salt over it, lay fome Slices of Bacon over it, and fend it to the Oven; when baked, take it out, fkim off the Fat carefully, dilh it up hand- fomely, with an Italian Cullis, or a Ragout under it, and fcr\e it up hot for Entry. A Barbel fried, the Italian Way, in Lent. TAKE a Barbel, according to the Bignefs of your Dilh ; gut and waff it, wipe it dry, cut off the Fins, itrew it with Salt and Pepper under and over ; put :t in a Diff with two Glaffes of good Oil, the Juice of two Lemons, and fome Bay-leaves; lay your Bay-leaves up¬ on the Gridiron, and your F.lh upon them ; let it broil, and 1 prink le it with its own Marinade; when it is done on one Side, turn it, and fprinkle it with the fame Marinade ; then take fome Shalots, peel and cut them fmall, and put them in a Stew-pan, with the Juice ol two or three Lemons and a little Oil, beaten Pepper and Salt; dilh up your Barbel with your Sauce over it, and ferve it up hot for Entry. J ■ Yoir ' \ * 336 T’he M o d e R n Cook, You may ferve up a Piece of a Barbel, as well as a whole one, an and fmall Onions boiled tiF the Skin downwards ; take off fome Slices of the Flefli, and fill up the hollow Places with good Force-meat made with the Flcfh of Carps and Eels, feafoned with Pepper, Salt, Mufhrooms, and fweet Herbs, all well minced together, with Butter and Crums of Bread boiled in Cream ; then put the Skin over it again, to have the Shape of a Cod’s Tail; after you have ftrewcd it well with Crums of Bread, fend it to the Oven in a Baking-pan, or a filver Dilli; let it have a good Co¬ lour, and ferve it up hot for Entry. Or elfe you may ferve it up with a Ragout of Mulhrooms, Mo- rilles, and Truffles, blanched in a Stew-pan, with good Butter and a good Seafoning; put your Ragout in the Bottom of your Dilh, and the Cod’s Tail over it, and ferve it up hot for Entry. If you have a Mind to fry it, you mull put it in hpt Water, with¬ out letting it boil, to keep it whole; after it has been drained, ftrew k with Flour, fry it in drawn Butter, and ferve it up with Lemon- juice and Pepper.; you may alfo ferve it up with a minced Sauce, or an Anchovy and Caper-fauce. A Cod fried , another IVay. TAKE a Cod’s Tail, the Salt being well taken off; let it be whole, or cut into Slices; wipe it well off, and drew it with Flour; fry it in drawn Butter, let it have a good Colour, and ferve it up dry, garniihed with fried Parfley. Frelh Cod is dreffed, in the fume Manner, by marinating it. Salt Cod ivith a Rob ert-fauce. YOUR Cod being fried, as before, make a Robert-f2.uce, thus: Take Onions cut into Dice, or Slices, and put them in a Stew-pan with Butter; being coloured, ftrew a Dull of Flour over them, moif- ten them wi'h Filh-broth, or Lent Gravy, and let them ftew foftly o- ver a flow Fife; when done, put your Cod’s Tail, or your Slices, to ftew gently in the Robert-i auce ; when you are ready to ferve up, let your Ragout be reliihing. If you think your Sauce not thick enough, put a little Cullis to it, and adittle Muftard with a Dafli of Vinegar ; dilh up your Cod’s Tail, or Slices, pour your Robert- fauce over them, and ferve them up hot for Entry. They may be ferved up, without being Hewed in the Sauce; to this Purpofe, your Sauce being ready done, put ihem into a Dilh, put your Slices over them, and ferve them up hot for a final! Entry. They ferve up thefe Cods Tails, and thefe fried Slices likewife, with a Ragout of Cucumbers, as that made with Gravy ; but, inftead of moiftening them with Gravy, moiften them with Filh-broth, or Froth made of Endive. A fait Cod's Tail in Surprize. TAKE the Flefli of a Carp, and the Half of that of an Eel, with a little Parfley, a few green Onions, and fome Mufhrooms feafoned w'ith Pepper,” Salt, fweet Herbs, fine Spice, a little Bread boiled in Milk, or Cream, and fome Yolks of Eggs, all well minced together, with fome frelh Butter, according to the Quantity of the Flefli you have; then boil a Cod’s Tail, and take it off in Slices; but keep tile Bone 346 Hoe ModernCook. Bone and the End of the Tail, that holds to it. Make a Ragout with Mcihrooms and Truffles, which fry a little in a Stew-pan in a little brown But r er and Flour, and xnoiiten it with Broth ; let it boil fofdy, and Ikim it well; put in fome Carps Melts, and your Slices of Cod, and thicken it more with Craw-fifh Cullis, or fome other ; let your Ra¬ gout be relifhing, and put it in a Place to cool; put your Filh-bone, with the End of the Tail hanging to it, in a filver Dilh, or Baking-pan, and make it into the Shape of Cod’s Tail with your Force-meat; make a Border round it, the Height of three Fingers, and put in it your Ragout, and cover it with the fame Force-meat, and with beaten Eggs; dip in it a Knife, to make thereby your Cod very fmooth ; then melt fome frelh Butter, put the fame over it, and Grew it with fine Crums of Bread ; fet it a ftewjng, let it be baked, or under the Cover of a Baking-pan, let it have a good Colour, and ferve it up hot for Entry. Observe, that, when you put it in a Baking-pan, you mult put, in the Bottom of it, fome very thin and fmall Slices of Bread, or a fmall Abbefs made of Palle, to hinder it from flicking, and that it may the eafier Hide into the Dilh you ferve it up in. Salt Cod , the St. Menehoult Way. • BOIL a Couple of Cods Tails in Water, take them off in Slices as large as you can, and make a Sauce with frefh Butter, a DuG of Flour, fome Parfley, cut fmall, fome Truffles and Mufhrooms, cut the fame Way; fome Capers, Pepper, Nutmeg, and Cream; put your Cod’s Slices into it, and let them flew upon a Stove with a flow Fire; let them be relifhing, and not too fait, and let them grow cold ; put a Hath of Carps in the Bottom of your Difn (the Way of making the fame is feen, in the Chapter of Ragouts) garnifh the Brim of your Dilh round with your Slices of Cod, but let them not cover your Hath in the Middle, and Grew fine Crums of Bread all over it; fend it to be baked, to get a good Colour, and ferve it up hot for a fmall Entiy. Salt Cod , the Italian Way. TAKE white Cod, that is well fealed and foaked, and take off the Salt carefully ; let it be in full Water, and one Boil will be enough : Take a Stew-pan, and put in it a Lump of Butter, fome green Oni¬ ons cut fmall, Parfley, fome Garlic, and fweet Herbs; take your Cod out of the Water, put it into the Stew-pan over the Butter, and put in it a Glafs of good Oil, a little beaten Pepper, and an Orange juice ; fet your Fifh over the Fire, keeping it continually furring, that it may grow thick ; this done, and it being w'ell tafied, dial it up, and ferve it up hot for Entry. ' Dry Cod. TAKE dry Cod, cut it in Pieces, let it foak from Night till Morn¬ ing, and boil it with a great Eoil and a quick Fire : Take a Stew-pan, put in it a good Lump of Butter, fome green Onions, Parfley cut fmall, and beaten Pepper; take your Cod out of the Water, put ic o- ver your Parfley, and put in it Onions done with a flow Fire; then put your Cod over the Fire, and fur it, till it be pretty thick ; this clone,< let it be relifhing, dilh it up, and ferve it up hot for Entry. 347 The Modern Cook. Salt Cod, the Provenfal Way. BOIL your Cod, as that before; put in a Stew-pan a Glafs of good Oil, fome Pariley and green Onions cut {mall. Half a Glafs of white Wine, two Cloves of Garlic, the Juice of a Couple of Lemons, and a few Crums of Bread ; put your Cod, by fmall Bits, in your Com- pofition; put it over the Fire, tafle your Filh, and make it r eh filing ; then diih it up, and ferve it up hot for Entry. Salt Cod, the Dutch Way. TAKE fome Cod well fcaled, and the whiteft you can get; the Salt being well taken off, boil fome lmall Carrots in Water, and throw your Codf cut into Slices, into it; your Cod being done, difh it up, and, with each Slice of Cod, two or three fmall Carrots: Take fome Parf- ley wafhed and cut fmall, which put in a Sauce-boat, and melted But¬ ter in another, and ferve up your Cod hot for Entry ; Muftard might be put into the Butter, but every body docs not like it fo ; it fliouid, however, be upon the Table. CHAP. XLIII. % Of Tunny and Tenches. Tunny. J S a large Sea-fifh, which they marinate, in Provence in France, and eat like Sallet; it may be eaten in a Paper,- or filver Cafe : Rub the fame with Butter, put in it your Tunny cut into Slices; and fea- fqn it with Parfley, green Onions, Pepper, and fweet Herbs ; conti¬ nue this, till your Cafes are filled up; put fome Butter over it, with Crums of Bread; let it be done in the Oven, or under a Cover j give it a Colour, and ferve it up hot. When Tunnies can be got frefh, you may make Pyes with them either hot, or cold, as they make Salmon-pyes; and you may make other Entries, as you do with Salmon. Roafted Tunny. CUT your Tunny into large Pieces, each weighing about two Pounds, and lard them with Slices of Eel and Anchovies; put them on the Spit, and make a Marinade, in this Manner: Take Half a Pint of Vinegar with an Onion cut into Slices, fome Slices of Lemon, whole green Onions, Pepper, Salt, a Bay-leaf, and fome Butter; put Pepper and Vinegar Sauce under your Tunny, and befprinkle them alwavs, whilft a doing; being done, take them off; take what is in the Dripping-pan, take the Fat off, and thicken it with Cullis; put to it fome Capers, make it not too fait, diih your 1 umiy up, putting the Marinade under it, and ferve it up hot. Fried Tenches. BOIL fome Water, take it off, and put in it your I enches, Bir¬ ring them about; take them out again, fcrape them very white and clean, and wipe them well; gut and fplit them in the Back, Brew a little Salt and Flour over them, and fry them; being fried and of a ■ good g4-8 The Modern Coo ic. good Colour, take them out, put them a draining, difli them up, and ferve them up hot. A Fricaffee of Tenches with a white Sauce. THE Tenches being fcraped very white, gut them, and cut off their Heads ; fplit them in tire Middle, cut them into fix Pieces, and walb and wipe them well; put Butter in a Stew-pan fet over a Stove ; the Butter being melted, put in the Tenches, thus cut with Mufh- rooms; feafon them with Salt, Pepper, and a Bunch of fvveet Herbs; tofs up the Pan, put a little Flour over it, and moiften it with a little hot Water : Boil a Pint of white Wine, and put the fame in the Fricaffee ; being boiled pretty Ihort, make a Thickening with three or four Yolks of Eggs, which ftir up with a little Verjuice, or elfe a lit¬ tle white Wine boiled; thicken your Fricaffee therewith, as you do a Fricaffee of Pullets ; put in it a little Parfley cut fmall with a little Nut¬ meg, fee your Fricaffee be of a good Tafte, difh it up handfoniely, and ferve it up hot. A Fricaffee cf Tenches, with a It own Sauce. THE Tenches being fcraped very white, gut them and cut off their Heads; fplit them in two, cut them into four or fix Pieces, and wafii and wipe them well; put fome Eutter in a Stew-pan over the Fire, put a Dull of Flour in it, and make it brown ; being brown, put your Tenches into thc-Stew-pan with Mufhrooms, and feafon them with Salt, Pepper, and a Bunch of fvveet Herbs; having given it a Tofs, moiften ic with Fifh-brotb, or Onion-gravy ; Boil a Pint of white Wine, and pour it into it; being done, thicken it with fome Cullis, let it be reliih- ing, difh it up handfomely, and ferve it up hot. When Afparagus and Artichokes are in Seafon, you may put fome into it, after they have been blanched. Forced Tenches , YOUPv Tenches being fcraped very white, fplit them a little in the Back, take off the Skin with the Point of a Knife, cut the Bone through, at the End of the Tail and Head, and draw it out; then take the Bones out of a Tench, or a Carp; put the Flefii upon a D'effcr with Mufhrooms, a little Parfley, and green Onions cut fmall; feafon it with Salt, Pepper, fine Spices, and a few fvveet Herbs, and mince all well together ; put in it fome frefh Butter, with the Yolks of three or four Eggs, and Crums of Bread boiled in Cream, or Milk ; all being well minced together, force therewith your Tenches; this done, few them up, and put drawn Butter in a Stew-pan over the Stove; being hot, flour your Tenches a little, and let them fry one by. one; being well coloured, take them out: Put Butter, the Bignefs of two Eggs in a Stew pan over a Stove; the Butter being melted, put in a little Flour, keeping it ftirring; being brown, moiften it with Fifh broth or Onion-gravy, with a little white Wine ; place your Tenches in this Sauce; feafon them with Salt, Pepper, and a Bunch of fvveet Herbs, and let thc-m be doing over a flow Fire ; being done, take them out, diih them up, pour over it your Ragout, and ferve them up hot. At The Modern Cook. 349 At another Time, inftead of frying them, do them in a fmall Sea- foning, putting a Ragout of foft Roes over them. Another Time, you may put in a Ragout made with Craw-fill Tails, or Oyfters.- For the Way of making Ragouts, fee the Chapter of Cullijfcs and Ragouts. Tenches drcffed in a Stew-pan. YOUR Tenches being forced, in the Manner aforefaid, rub a fil- ver Diih, or Baking-pan, with Butter, and feafon your Filh with Salt, Pepper, fweet Herbs, fine Spice, an Onion cut in Slices, and feme whole green Onions; place your Tenches over it, feafon them all over, moiften them with melted Butter, llrew them w ith fine Crums of Bread, and fend them to be baked ; being well coloured, difh them up, and ferve them up dry.- They ferve them up with all Sorts of Roots, or Herbs, put under them, or elfe with fome Cullis of Craw- fifh, or Anchovy-fauce. It is only the Ragout that makes the Dif¬ ference : The Way of making Ragouts is feen, in the Chapter of Ra¬ gouts . Tenches forced and fried. BEING feraped very white, fplit them in the Back; gut and force them with the fame Force-meat, as thofe before ; being forced, few them up; melt Butter, put Salt in it, dip them in it, ftreiv them with Bread, and put them a broiling ; being well coloured and done, difh them up, put under them a flight Ragout made with Mufhrooms or Truffles, and ferve them up hot. Tenfhes with Fillets marinated. Y O U R Tenches being feraped very white, gut them, cut off the Heads, and fplit them in two, which cut in Slices, and place them in a Difh ; feafon them with Salt, Pepper, whole green Onions, Parfiey, an Onion cut into Slices, a Bay-leaf, a little fweet Bafil, fome Cloves, and a little Vinegar; ftir all well together, and let them marinate, about two Flours; this done, take out the Fillets, wipe them between two To wels, flour them, and fry them in drawn Butter ; being well co¬ loured, take them out, difh them up handfomely, with fried Parfiey, and ferve them up hot. The Mullet IS a Sea, as well as a River-fifh; the one is as good as the other : Scale and gut it, flice it in the Back, and, having rubbed it with melt¬ ed Butter, put it a frying; make your Sauce with Butter, Capers, Slices of Lemons, Salt, Pepper, Nutmeg, and Verjuice, or Lemon- juice. It may be alfo fried with drawn Butter; then difh it with die fame Sauce and Capers, and Anchovies, or with a minced Sauce, or Parfiey-fauee; at another Time, boil it, and ferve it up with the fame. Pyes alfo may be made with Mullet. An Entry of Cod in Court-Bouillon, the Dutch IVay. YOUR Cod being fealed, gutted, and wafhed, cut it into Slices, to fill your Difn with; put your Pieces of Cod in frefh Water, and then into a Kettle with Water; when the Water boils, put in your Pieces, with Salt and Vinegar; being boiled, difh them up, covering your Difh well; let it t rain, and ferve it up with a thick Sauce and Parfiey for an Entry, or a Remove, 7#* An 350 ^he Modern Cook.’ An Entry of a Cod’s Head, TAKE a Cod’s Head, with fix Inches of the Body; boil tlieni with Water and Salt, and a Pint, or more, of good Vinegar, and let your Water be well faked; put a Bunch of fweet Herbs into the Wa¬ ter an Onion cut in Slices, and fome Cloves; bind the Head with Packthread, in boiling it; then take it out, to be drained, and difn it up; keep a Sauce ready, made in the following Manner: Take any Number of Oyfters you think fit, blanch them in their Liquor, take them out, let them drain upon a Sieve, and keep the Liquor, to make your Sauce with ; put your Oyfters into frefh Water, take them out, and let them, one by one, drain upon the Backfide of a Sieve. Put about a Pound of good Butter in a Stew-pan with a little Nutmeg, a Dull of Flour, Salt, Pepper, a little Mace, a Dalh of Vinegar, with fome of your Oyfter-liquor, I'arlley blanched and cut final!, and three or four An¬ chovies ; cut the fame, thicken your Sauce upon the Fire, let it be re- lilhing, and put in the White of your Oyfters, or your whole Oyfters ; (this depends on the Workman) put your Sauce over it, and ferve it up hot for Entry, or a Remove. Another Entry of Cod. TAKE Cod well walked and cleaned; if it be the bigger End, cut it in Pieces; if it is the Tail-end, bind it with Packthread ; put your Cod, in a Baking-pan, or filver Difli, with Butter, Salt, Pepper, line Spice, an Onion, a’little F.fh broth, and a Glafs of Wine ; then fend your Cod to be baked, or elfe to be done under the Cover of a Baking-pan ; being almoft done, take it out, put in it a Dalh of Vinegar, ftrew Crums of Bread over it, and put it into the Oven again, till it is done; let it be well coloured, and ferve it up hot for Entry. An Entry of Cod with fweet Herbs. BOIL your Cod in white Wine, and feafon it with Salt, Pepper, fweet Bafil, Thyme, Bay-leaves, and fine Spices; being boiled, take it out, lay it in its Dilh with a Sauce over it, Brewing fome crummed Bread on its Top, and bake it. Make your Sauce with Butter, a lit-, tie Nutmeg, Salt, Pepper, and a Dalh of Vinegar, and two Yolks of Eggs, and thicken it upon the Fire; being thickened, pour it over your Cod, and ferve it up hot for Entry. A Fricajfee of Cod. TAKE the Sounds, Roes, Ac. of feveral Cods, fplit and ferape them well, and blanch them; being blanched, put them in frelh Wa¬ ter, wadi them very clean, and cut them into fquare Pieces, the Big- nes of the End of a Thumb ; then put a Lump of Butter in a Stew- pan, and tofs it up with an Onion cut fmall; after that, put in your Pieces, and give them two or three Tcffes; this done, put a little Flour over them, moiften them with a little Filh-broth, feafoned with Salt,' Pepper., fweet Herbs, and fine Spice, and let them ftew gently ; being done, thicken it with Yolks of Eggs, Parlley cut fmall, and a Dalh of Vinegar, or Verjuice, and ferve them hot for Entry. A Fritaffee of Cod , the Italian Way. TAKE the Sounds of Cods, according to the Bignefs of the Dili you make; cut them into Fillets, and tofs them up in Oil, with an O- nion cut fmall; moiften them with a Glafs of white Wine, and a lit¬ tle ‘The Modern Cook. 351 tie Fifh-broth, feafoned with Salt, Pepper, and beaten Spice; let them ftew foftly, and be of a good Tafte ; thicken them with Yolks of Eggs, much Lemon juice, and Parfley cut finall. You may add Mufhrooms and Truffles; being thickened, difn them up, and ferve them up hot for Entry.-You may alfo make them in an Hotch-potch, cal¬ led the King's Privy pnrfe, or like Beef pala:es and Hog’s Ears. You may alfo do them, the fame Way, like Beef-palates and Hogs Ears; and you may likewife fill up thefe Sounds with Force meat made with the Flefh of frefh Cod, or other Fifh cut into Slices mixt with Force¬ meat done in a Seafoning; ferve them up with a white Sauce, an Oyfter-ragout, a Parfley-fauce, or an Italian Sauce, and garnilh your Dilh, with foft Roes of Cods fried. CHAP. XLIV. Of Carps. A Carp , a la Chambor. T AKE a large Carp, fcale and wafh it, and lard it with thick Ba¬ con and Ham ; being larded, take Half a Dozen of Pigeons With fat Livers, Sweet-breads, Mulhrooms and Truffles, if you have any ; put all together, for a Moment, in a Stew-pan, feafon it with Pepper, Salt, fweet Herbs, a little Cullis, and Lemon-juice, put this into your Carp, and few it up; lay a Napkin over your Dreffer, take fome Slices of Bacon, fpread them over your Napkin, the Length of your Carp, and put more Slices over it; fold it up in the faid Napkin, tie it on both Ends, take a Leg of Veal, and cut it into tliin Slices; put them in a Stew-pan with fmall Slices of Ham, Onions and Carrots cut alfo into Slices ; put the Stew-pan over the Fire, let them fweat like Gravy of Veal, and, when they begin to flick, moiften them with Broth; then put them in an oval Stew- pan, together with the Meat and Gravy : Now put in your Carp, fea¬ foned with Pepper, fait, fweet Herbs, Cloves, Macc, three Bottles of white Wine, and a Lemon cut into Slices ; cover your Carp with the Liquor, and let it boil very gently ; make a Ragout with Sweet breads of Veal, Mufhrooms, Truffles, Cocks-combs, fat Livers, and foft Roes of Carps. Take Half a Dozen young Pigeons, which drefs Sun-faflri- on, or with fweet Bali!, or, inftead of Pigeons, a Couple of Chickens cut in four and marinated, or elfe larded with thin Bacon, and glazed like Scotch Collops. Take Half a Dozen of Sweet-breads of Veal, larded with fine Bacon ; let them flew and glaze like Scotch Collops. Take alfo a Dozen of large fine Craw-fifh, boil them, pick their Tails, and cut off the fmall Claws; if you have Craw-fifh enough to make a Cul¬ lis, you may ufe it, inftead of other Cullis. Your Carp being done, and ready to be ferved up, take it out, let it drain, and keep in Rea- dinefs your Ragout of Pigeons, Sweet-breads of Veal, and Craw-fifh ; unfold the Napkin, take off the Fat, and diflr up your Carp with the Ragout over it; garnifh your Difh with one Craw-fifh, one Pigeon, slid one Sweet-bread, placed by Turns, till it is full, and ferve it hot. 352 T'he Modern Cook:. These Sorts of Entries generally ferve to remove Soups. Another Carp a Ja petite Chambor. T A K E a Carp, fcale, gut, and wafn it clean ; take off the Skid on one Side, and lard it with fine Bacon; then take a Salpicon made with Sweet-breads of Veal, Mufflrooms, Truffles, and Cocks combs, but without Cullis; fluff with this your Carp, and few it tjp. Take three or four Bottles of white Wine, put them in an oval Stew-pan with Onions cut into Slices, forne Lemon peels, and Salt; put the Stew- pan over a Stove, and, as foon as it boils, put in your Carp, let it boil a little, and then take it off: Make a Jelly with three Pounds cfa Leg of Veal cut in thin Slices, with fome Slices of Ham, Onion, Garlic, Cloves, and fweet Bal'd; put all together in an oval Stew-pan, moiften it with Broth, and put it over the Fire ; your Veal being half fteued, put your Carp uponabrafs Plate pierced through, and put the fame in a Stew-pan, or upon a Napkin, that it may be taken out the e after ; being done, tai e it out, ftrain off the Liquor it was boiled in, put it again in the oval Stew-pan over the Fire, and let it flew, till it turns.to a Jelly ; put in your Carp, the larded Side do wnwards, and put it upon hot Cinders, that it may glaze gently; being ready to ferve up, take up your Carp as dextroufly as you can, diffl it up with an Effence, or an Jlatian Sauce, and ferve it up hot. You may garniffl it withSweqJ-breads of Veal glazed and Craw-fifh, if ycu will; and, at another Time, with Squabs glazed, or Wings of Fowls, or Turkies, larded and glazed, and ferve it up hot. • An Entry of Carps ftewed. SCALE and wafli your Carps, gut and wafh the Infide with Wine ; take an oval Steyv-pan, the Bignefs of the Carp, put in feme Onions cut into Slices, and then your Carp ; feafon it with Pepper, Salt, Cloves, a Dafli of Vinegar and ^ Bottle of Wine, moiften it with hot Water, puf it over a Stove, and let it ltew ; when ftewed, take it off, and put the Wine, with which you have waffled your Carp, in a Stew-pan, with fome Anchovies cut fmall ; let it have a Boil or two, and ftrain it eft; put it again into the Stew-pan with a good Lump of Butter, and a Dull of Flour, to thicken the Sauce, and add a Lemon- Juice ; put your Stew-pan over the Fire, thicken your Sauce, and let it be reliffling; being well done, put in fome good Butter rolled in Fleur, let it be reliffling, and take out the Bunch; being ready to ferve, diffl it, and ferve it up hot. Another Entry of Carps Jlnved. T A K E a Carp, fcsle, walk, and gut it; fplit it in two, cut each Half in three Pieces, and put them inn Stew*pan, with a Dozen of fmall Onions blanched; feafon them with Pepper aijd Salt, and a Bunch made of Parfley and fweet Herbs; moiften them with Haifa Bottle of good Wine, put them a ftewibg, take fome Butter, and put it in a Stew-pan with fome Flour; put it over the Fire, and ftir it till it begins to have a Colour ; moiften it with a litt'e Fiffl-gravy, or with Water; this being well mixed and ftirred together, put it into the Stew-pan with your Carp ; lei it be relifflii g. diffl it, and ferve it tip hot. A* The Modern Cook.' 353' An Entry of a broiled Carp. SCALE and gut your Carp, dice it upon the Back, rub it with tnelted Butter, Pepper, and Salt, and broil it; put to it a Ragout made with Mufhrooms, Toft Roes, Artichoke-bottoms, Onions, and Capers; being ready to ferve, dilh it with this Ragout over it, and ferve it up hot. A forced Carpi T A K E a Couple of Soles with a Pike, bone them, and mince the Flefh with a few Onions, fine Spice, Pepper, Salt, Nutmeg, frefh Butter, and fome Crums of Bread boiled in Cream, or Milk ; thick¬ en your minced Flefh with Yolks of Eggs, the White being whipped up to Snow. Take a large Carp, fill it with this minced F'efli, and flew it *with white Wine, in an oval Stew-pan over a flow Fire, fea- foned with Pepper, Salt, Cloves, a Banch of fweet Herbs, and frefh Butter; keep in Readme',s a large Ragout made with Morilles, Truffles* Mulhrooms, Bottoms of Artichokes, foft Roes cf Carps* and Craw fifh Tails, and let it be palatable ; make yout Ragout pretty | thin, put to it good Cullis of Craw fifh, or any other Cullis, dilb your Carp with the Ragout over it, and ferve it up hot. Another Entry of Carps. FORCE them, as that before ; let the Stuffing be good and pala¬ table, and bake it in the Oven. To make this Force meat, bone vour Carps, mince the Flefh with a few green Onions, Parfley, Mufhrooms, Pepper, Salt, and Nutmeg; add to it a Bit of the Crum of Bread boiled in Milk or Cream, and put it over the Stove with good frefh Butter, and four Yolks of Eggs, the Whites being beaten up to Snow 3 put your Carps Bones, with Slices of Bread under them, in a Baking- : pan rubbed with Butter, put your Stuffing over it, beat an Egg upon a Plate, and order it with a Knife dipped in Eggs; then befprinkle it with melted Butter, flrew it with Crums of white Bread, fend it to the Oven, let it have a good Colour, and ferve it up hot. All Sorts of minced Fifh are done, the fame Way ; and there is nothing elfe, but to counterfeit the Flefh of the Fifh.--You may bake them in a filver Difh, inftead of a Baking-pan. A Carp larded with Eels in Ragout. SCALE your Carp, lard it with large Slices of Eel, put it in a Stew-pan, feafon it with Pepper, Salt, Nutmeg, a Bunch of fweet Herbs, Half a Ladle of Water, and Half a Bottle of white Wine, Mufhrooms and Truffles, if you have any, together with fmall Onions blanched, and let it flew foftlv ; when done, put in it fome Capers, two Anchovies, and a LumpofButter rolled in Flour; let it flew a little* ferve it up hot, and fee your Ragout well thickened and of a good Taile. A forced Carp. T A K E a large Carp, fcale and gut it clean, take off the Skin, and leave the Head and Tail ; make a Stuffing with the lame Fleih, as before, and that of Eels, and foft Rees of Carp,- fealoned with fweet Herb", Pepper, Salt, Cloves, Nutmeg, Thyme, frefh Butter, and Mufhrooms, all very fmall ; lew up the Skins, bake it, or put it in a Stew-pan with good Butter, white Wine, Fifli-broth, a thin A a Peafe foup^ 354 STfo Modern Cook.’ Peafe-foup, and a good Seafoning, putting Butter dipped in Flour, and Parfley cut fmall; put over it a Ragout of foft Roes, in ferving up. Carps in a Hajh. SCALE and gut your Carps, take the Skin clean off, keep all the Flefh, and bone them, which is done, in taking off the Fle!h of the Fi(h by Slices with a Knie ; then cut it very fmall, together with the Flefh of Eels, Mulhrooms and Truffles, feafoned with Pep¬ per, Salt, and fweet Herbs, all cut very fmall; blanch it in a Stew- pan with good frelh Butter, a little Filh-broth, or thin Peafe-foup ; let it be well done, and ferve it up with a Lemon-juice. Another Carp in a Hajh. SCALE and gut your Carp, take the Skin clean off, bone it, cut the Flefh very fmall, put it in a Stew-pan over the Fire, and flir it, to make it a little dry ; pour it out upon a Dreffer, put to it a Lump of frelh Butter, a little Parfley, green Onions, and fome Mufli- rooms, all cut very fmall; melt in a Stew-pan a little Butter, with a Dull of Flour; which when a little brown, put in your Halh, and feafon it with Pepper, Salt, and a Slice of Lemon ; llir it well, left it Hick, moiften it with a little Filh-broth, let it be palatable, and ferve it up hot. All Hallies of Fifh are done, after the fame Manner ; when you have any Cullis, put three or four Spoonfuls to it. Carps in Fillets with Cucumbers. TAKE fome Carps, clean and order them, as before, fry them, and cut them in Fillets; cut alfo fome Cucumbers, let them be mari¬ nated, blanch them with good Butter in a Stew pan, and moiften them with Filh-broth, or a thin Peafe-foup; add to them a Bunch of fweet Herbs and a good Seafoning, let them be done enough, thicken the Sauce with good Cullis, put in it your Fillets of Carps, let them Hew a little, and ferve them up hot. A Carp in /^//"Court-Bouillon. TAKE a Carp with the Scales on it, cut it in four, (lew it with white or other Wine, a little Vetjuice and Vinegar, Pepper, Salt, Nutmeg, Cloves, green Onions, Bay-leaves, brown Butter, and an Orange-peel ; let the Broth wafte, leaving but very little, and put in it fome Capers, in dilhing it up. A Carp in Court-Bouillon. C U T off the Gills, gut and boil it, put it in a Bafon, and fait it well; boil fome Vinegar, pour over it, fold it up in a Napkin, put it in an oval Stew-pan, with fome white Wine, fome boiling Water, Onions, Bay-leaves, Qoves, Pepper, and good Butter, and let it flew; being ftewed, take it out, and ferve it up upon a. clean Napkin, gamilhed with Paiiley, for a Dilh of Roaft. Another Carp broiled. T A KE a Carp, clean and order itavell; rub it with melted But¬ ter, drew over fine Salt, and broil it; it being broiled,' make a Sauce with brown Butter, Capers, Anchovies, green Lemon-peels, and Vinegar, feafoned with Pepper, Salt, and N utmeg; they may be al¬ fo ^Modern Cook. 355 fo fcrved up with a Sauce made with frelh Butter, Pepper, Salt, Par- fley, and green Onions cut final!, and a little Filh-broth, or thin Peafe-foup ; put all in a Stew-pan, put in your Carp, and ferve it up With an Orange-juice. A Carp accompanied. T A K F. a large Carp, and two (mail ones, and take off the Flefli, of which make a Stuffing ; to which add the Crum of a Rovvl boiled Ml Cream, and let it dry upon the Fire; add to it fix Eggs, a Calf’s Udder, blanched Bacon, and all Sorts of fvveet Herbs ; mix all with a few Mufhrooms, cut fmall, fome Parffey and green Onions; when your Stuffing is very near cold, add to it a Pound of Butter, and fix Yolks of Fggs, which mix well together. Your Stuffing being done, put fome in the Bottom of your Diffi, which turn into the Shape and Figure of a Carp, adding to it the Head and 1 ail. T he Belly of the Carp mud be left empty, to put in it Half a Dozen of Squabs, Cocks¬ combs, flit Livers, and Mufhrooms ; ftew it, and thicken it with a good Partridge-cullis. Let your Ragout be cold, before it is put in the Carp; this Ragout being placed, fill up your Carp with the Re¬ mainder of the Stuffing ; beat up fome Eggs, in which often dip your Hand, to make the Carp fmooth f then drew over it fine Crums of Bread, and make upon it fome Scales, in Imitation of the natural ones; with the Point of a Knife. Now there remain the two Heads of your fmall Carps, and fome of the Stuffing, of which form the two fmall Carps, one on each Side, without putting any Ragout in them ; all being well ftrewed with Crums of Bread, fend it to the Oven, for an Houl and a Half j being done, and of a good Colour, ferve it up hot. Another Carp accompanied. TAKE the larged fcarp you can get; fcale it, take oft the Gills, and gut it; lard it with thick Bacon, feafoned with Pepper, Salt, Parffey, Nutmeg, fweet Herbs, and two Slices of Ham ; fill it with the Stuffing deferibed above, and put a Ragout of (mall Pigeons in the Belly, as faid in the foregoing Article; then fill up your Carp with a little Stuffing, few it up, fold it up in a Napkin, bind it with Packthread, and put it in an oval Stew-pan, or Filh-pan. Take two or three Pounds of Veal, cut in Slices, and put in the Bottom of the Stew-pan, with fome Slices of Bacon Onions, and Carrots; cover it, and put it a fwcating upon a Stove, like Veal gravy ; when it begins to dick, and is of a good Colour, put in a Lump of good Butter, and a good Handful of Flour, to brown together; moiden it with good Broth and Gravy, ferape well oft the Brown of the Pan, and put in two fmall Carps cut in Pieces, with a Bottle of Champaign, or other white Wine, feafoned with Pepper, Salt, Biy leaves, Iweet Herbs, fine Spice, Onions, and Parfley ; pour this Gravy over your Carp, fee it has Sauce enough to pafs over it, and let it dew with a flow Fire. Make a Ragout with other fmall Pigeons, Cocks-combs, fat Livers, Sweet-breads of Veal, Craw-fifli Tails, green Truffles, Muffirooms, and fome fmall Bottoms of Artichokes ; put all in a Stew-pan with melted Lard, and moiden it with good Gravy ; being done, thicken A a 2 IS 356 Modern Cook. it widi good Pariridge-Cuflis and Eflence of Ham; being ready try ferve up, take your Carp out of its Gravy, unfold it, difh it up, pour your Ragout over it, and ferve it up hot; let there be Ragout enough to fill the Difh. Those, that will go to the Expence, may garnifh it with young Pigeons dreffed with fweet Bafil, or with a Marinade of fat Chickens. Trouts with Gravy are done, the fame Way, as likewife Salmons, Pikes, Turbots, Barbels, and large Soles ; they are dewed in one and the fame Gravy; and all Sorts of different Ragouts are ferved up with them, according to the Fancy of the Cook. A roajied Carp. T A K E a Carp with foft Roes, the larged and fat*ed you can get-; clean and order; make a Stuffing with the Roes, EePs-flefh, Anchovies, Muihrooms, Onions, Parfley, and Thyme; feafon it with Pepper, Salt, and pounded Cloves, and add good frefh Butter; the Stuffing be¬ ing made, fill your Carp with it, few it up, and wrap it up in Paper well buttered ; fpit it, and, in Roading, befprinkle it with white Wine and Butter; being roaded, ferve it up over a Ragout made with Muih¬ rooms, Cardes, Carps Roes, and Tops of Afparagus, or with a Sorrel- fauce. An Entry of Carps. T A K E a middling Carp, or of what Size you like; fcale and wafh it; being waffied, gut it, but keep the Blood; wafh the Infide with good red Wine, prick it with the Point bf a Knife on both Sides, and drew it with Salt; let it lie fo, an Hour, and put it in an oval Stew- pan, the Bignefs of your Carp; put in a Bottle of red Wine, a Couple of Onions, cut in Slices (which is put under your Carp, to hinder it from dicking) togerher with a Bunch of fweet Herbs, fome Cloves, a Couple of Glades of Water, and half a Glafs of Vinegar; cover your Stew-pan, and fet it a dewing flowly, with Fire under and over; it being done, put all its Liquor into a clean Stew-pan, put in a good Lump of Butter rolled in Flour, and let it dew, til! waded to the Quan¬ tity of Sauce you have Occafion for to your Carp ; add three or four Auchovies cut fmall, beaten Pepper, Nutmeg, and a Handful of Capers either cut fmall, or whole; let it be relifhing, difh up your Carp, pour over your Sauce, and ferve it up hot, garnifhed with Pieces of fried Bread, die Bignefs and Length of a Finger. A Carp , the Bohemian Way. WASH your Carp, cut off the Fins, and the End of the Tail, and take out the Gall, but do not fcale it; feafon it with Salt, Pepper, Mace, a Lump of good Butter, a Couple of Pots of drong Beer, a Glafs of good Brandy, Onions, a Bunch of fweet Herbs, Parfley, green Onions, fweet Bafil, Cloves, and Thyme, and let it boil upon a quick Fire; being boiled, and of a good Tafle, thicken your Sauce with good Butter rolled in Flour, and ferve it up hot. At another Time, flit it in two, cut it into Bits, and boil it, after the fame Manner. CHAP. The Modern Cook. 3 57 CHAP. XLV. Of Watervis and Pearches. Pearches, the Armenian Way. S CALE, gut, and wafh them clean; flit them up the Belly, and put Butter and young Onions in a Stew-pan over the Fire; the Butter being melted, put in fome Parlley, feafoned with Pepper, Salt, fweet Herbs, and fine Spice ; let it be palatable, and llrevv it with Crums of Bread ; take the Filh out again, and broil them over a clear flow Fire; being ready, make a Sauce, thus, •viz,, put in a clean Stew-pan a Bit of Butter, a Duft of fine Flour, a little Vinegar and Water, a few Capers, Anchovies, and a little Nutmeg ; your Sauce being thickened, and your Pearches done, difli them up with your Sauce under them, and ferve them up hot. Pearches , the Dutch Way, with an Egg-fauce. SCALE, gut, and wafh them clean; put Water over the Fire, which when boiling, fait it, talle i r , and let the Salt prevail; put in your Filh, and make a Sauce, thus: Beat up two or three Eggs with a little Water and Vinegar, add a good Lump of Butter, and a little Mace, and fet it in a clean Stcvy-pan over the Fire, to thicken, but let it not curdle; being thickened, tafte it, whether it be palatable; take out the Pearches, to drain, difh them up, witn the Sauce over them, and ferve them up hot for a Courfe. Pearches dreffed, another Way. GUT and wafh them; put them in a Stew-pan with Slices of Onions, Parfley, fweet Bafil, Thyme, Bay-leaves, and a little V inegar, and boil them ; when done, take them out, fcale them, and put them in again, for a little While; then difh them up with a high relifhcd Sauce over them, and ferve them up hot for a Courfe. Broiled Pearches. SCALE, gut, and wafh them, wipe them dry, and put them in a Suw-pan with Onion, or young Onions cut fmall, fome fhred Paifley, fweet Herbs, and a Lump of Butter; put them over a flow Charcoal Fire, to flew foftly to take a Relilh ; then broil them, turn them, being thoroughly done, and make a Sauce, thus; Put in a Stew-pan a Lump of Butter rolled in Flour, with a little Water and Vinegar, and let the Sauce thicken ; add an Anchovy chopped fmall, and a few Capers; let the Sauce be palatable, difh up your Pearches, and ferve them up hot for a Courfe, with the Sauce over them. Pearches dreffed , the Armenian Way, ARE Pearches of about a Pound Weight; fcale and flit them, fea- fon them with Mace, Salt, pounded Bifkets, and Slices of Lemon, and Butter all over them, turn them infide out, tie them with Packthread, and broil them, till thoroughly done; then cut off the Thread, open them, and ferve them up with melted Butter and a Lemon-juice. A a 3 Pearcbttl 358 The Modern Cook, V ear does , called Doop-fifh, ARE Pearchcs, three of which are about two Pounds Weight; fcale them, and dice them, on both Sides in three Places, to the Bone; be¬ ing boiled in Water, and feafoned with Salt, in Proportion to their Quantity, drain them, and ferve them up with a white Sauce and ferap- ed Horie-radilh. Pietercdy-Boars ARE large Pearches, which are diced, on both Sides, to the Bone 5. boil them like thofe before, ferve them up with a Sauce made with Parfley chopped final! and boiled and mixed with frelh Butter; let the Sauce be pretty thick, and the Parfley green. The fame Sauce may ferve for Scbelhis and Molcnacr, Other Pearches drejjed, the fame Way . GET Pearches both large and final], gut and vvafli them clean, put them in a Stew-pan, and ieafonthem with Salt, Pepper, Cloves, Oni¬ ons cut inSlices, fome Sprigs of Parfley, Bay-leaves, and Vinegar; cover your Filh with Water, and let them flew; when done, take them off, fcale them, and put them in a Dhh, or other Veflel; drain off their Liquor, pour it over them, and keep it hot. When you are ready to ferve up, drain them, and diflt them up with a white Sauce made with Anchovies and Capers. At another Time, ferve them up with a Cullis of Craw-flfn. The- Way to make this fee, in the Chapter of CulliJJ'es. JVatervis ARE Pearches of a different Size, fome the Length of a Finger, others bigger, more or lefs; fcale them, flit them from die Gills to the Tail, and put them in Water, without being gutted, for a While ; take fome fmall Pikes, fcale and gut diem, open them in tv, o, and bring both Ends of the Tail up to the Mouth, fallened with Skewers, to reprefent the Shape of a Dolphin; take as many of thefe as you think will make up your Dilh. You may, to the fame Purpofe, take like wife fmall Plaices, Burts, Shrimps and Craw-flfh, if you have any. Then take your Fifh out of the firft Water, and put them in frelh Water, with a Handful of Salt; when you are almofl ready to ferve up, put Water over the Fire in a Stew-pan, and, when it begins to boil, put in a Bunch of Parfley wkh one or two Dozen, of Panley-roots, flit on both Ends in four; being done, take them out, and put in the fame Water two or three Handfuls of Salt, with Half a Glafs of Vine¬ gar ; as foon as the Water boils again, tafte it, let the Salt prevail, put in your Fifh, and boil them, till done; take off:' the Kettle, put .in again the forefaid Roots and Bunch, at the fame Time, dilh up your fill; with the Bunch and Roots, and fome of the Liquor over them, to cover the Fifli, and ferve it up immediately after the Soup. • Scbelhis. SCALE, gut, and walh them well, and keep their Livers ; put a fufficient Quantity of Water over the Fire, and, as foon as it boils, fait it, put in your Fifli with the Livers, and let them boil; put fome Parfley picked, walhed, and cut fmall, in a Stew-pan, with a little Water, and let the Parfley boil dry; being ready to ferve up, take out The Mod e-rn Cook. 359 out your Fifh, to drain, and difh them up ; take out the dried Parfley, put a good Lump of Butter in the Pan, keep it ftirnng, till it be as thick as a white Sauce, put the fame over your Fiih, or into a Saucer, and ferve it up hot for a Courfe. Broiled Schellvis. SCALE, gut, walh, and wipe them dry, and melt Butter in a Stew-pan; when melted, put in your Fiih, and let them foak well; then take them out, fait and broil them; being done and ready to f :rv e ud, make a white high-reliihed Sauce with Capers, Anchovies and a little Pepper, which being thickened, put it over your Fiih, and ferve them up for a Courfe. CHAP. XLVI. Of Eggs and Pancakes. A S Eggs are ufed at all Times, and in Lent and on Fall-days par¬ ticularly ; fo nothing has received a greater Variety of Drelfing ; and, by Dilhes and Courfes, we {hall here fet down the choiceft Man¬ ner of drefling them, feeing every body knows how to boil and iry them in the plain Way. . , Eggs ’with Grangegmce. BREAK as many Eggs as you will drefs, put a little Water to them, fqueefe the Juice of an Orange in it, and let none of the Seeds fall in it; feafon them with a little Salt, and beat them well together. If it is a Fall-day, put a little Butter in a Stew-pan; if another Day, put in Gravy ; put your Eggs into the Pan, and keep it lhrring, as if it were Cream, left they Ihould Hick to the Bottom; when done, di(h them up, and ferve them up hot. Eggs in Caul. TAKE fomeraw Gammon of Bacon, Sweet-bread of Vea 1 , fat Livers, and Mufhrooms, which cut in Dice, and fry in a Stew-pan with melted Bacon; wet them with Gravy, and let them foak on a Bow Fire, for about Half an Hour, and bind it with a good Cullis, or Coolee, of Veal and Gammon of Bacon; fee that your Ragout has a good Tafte, and let it cool. Take ten Yolks of Eggs new-laid, keep the Whites, and whin them into Snow ; mix your Yolks wit.i a clear Cullis of Veal, or a little Cream; ftrain them through a Sieve, put them in pour Ragout with your Whites in Snow, and mix all well to- aether; then take a Stew-pan, put a Caul in the Bottom of it, pat your Ragout in it, cover it with your Caul, and put it in the Oven ; when it is enough, put it upfide down on a Difh, and ferve it hot. Another Time, inftead of ferving it dry, put fome Effence ot Gammon, or a Ragout of Gammon, cut in Dice, over it. Another Time, ferve it with a Ragout of Truffles cut in fma'.l Lice. Eggs with Endive. BLANCH fome Endive, prefs it well, give it two or three Cuts w ith a Knife, and put it in a Stew-pan; wet it with a little Fiih-broth, A a 4 an d 360 The Modern Coo k? and feafon it with Pepper, Salt, and a Bunch of fweet Herbs; let it foak cn the Fire, for about Half an Hour, and bind it with a Culiis of Fifh; let your Eggs be poached in Butter, and cleaned all round; mind that your Ragout of Endive tafle well, drefs it in a Difh, lay your poached Eggs well coloured jn Order upon it, and ferve k hot. Eggs with Lettuce. TAKE Cabbage-lettuce, blanch them, prefs them well, cut them in Slices, and fry them in a Stew pan, with a little frefh Butter, fea- foned with Salt, Pepper, and a Bunch of fweet Herbs, and let them foak, Halt an Hour, on a flow Fire ; being done, take off the Fat, and bind them with a Culiis of Fifh ; take frefh Eggs, fry them in blown Butter, order and pare them about with your Knife, mind that your Ragout of Lettuce be of a good Tafte, drefs it in a Difh, lay your fried Eggs on it, and ferve it up hot. Eggs with Celery. TAKE three or four Heads of Celery, and boil them ina white Wa¬ ter, which is made with Water, Flour, Butter, and Salt; being boiled, let them drain, cut them in Slices, put them in a Stew-pan with clear Culiis of Fifh, and let them foak, Half an Hour, on the Fire; bind it quite with a Culiis of Lohflers, or fome other Culiis, and a little Bit of Butter as big as a Nut; flir it always on the Fire, and let your Ragout be of a good Tafte ; put a little Vinegar to it, drefs it in a Difh, put your poached Eggs over them, and ferve them hot. When you will pot make Ufe of poached Eggs, make Ufe of hard ones, whicly peel, and choofe the fineft; cut them in Halves, your Ragout of Celery being at the Bottom of your Difh, ar.d garnifh the Brim of your Difh with your Eggs cut in two. You may ferve them alfo with a Ragout of Endive, Lettuce, or Sorrel. Eggs with Craw-fijh. MAKE a Ragout with Craw-fifh Tails Truffles, Mufhrooms, and a few Bottoms of Artichokes cut in Bits; fry them in a Stew-pan with a little Butter, wet them with a little Fifh-broth, and feafon it with Pepper, Salt, and a Faggot of fine Herbs; let it foak, for a Quarter of an Hour, on the Fire; being done, lake off the Fat, and bind it with a Culiis of Craw-fifh ; poach Haifa Dozen of new-laid Eggs in boding Water, clean them well, drefs them handfomcly in a Difh, mind that your Ragout be nice and good, throw it over your Eg a little Drop of Water, and a fmall Stick of Cinnamon ; put your Stew-pan on the Fire, that your Sugar may boil; whilft it is do¬ ing, take fif teen \ oiks of Eggs, mingle them well in a Stew-pan with Haifa Pint of Milk, and ftrain them through a Sieve, that there be none of the Whites in it. Your Sugar being done, add two Zefts of f een Lemons to them, and leave it ftill on the Fire ; then pour your ggs mingled into your Sy. up, and ftir them, till they be bound like Cream, and take them off the Fire; put a little Salt to them, ftir them, till they be alinoft cold, add to them the Juice of a Lemon, drefs them 362 The ModernCook,' them neatly on a Difh, and ferve them cold for a By-dilh, bat take the Cinnamon out cf it. Eggs with Pijlachoes. TAKE Piftachoes and a Bit of preferved Lemon-peel, pound them, and boil feme Sugar with Lemon-juice; when your Syrup is half made, jput your Piftachoes and Yolks of Eggs in it, ftir them,* till they Hick no more to the Pan, and ferve them, as you do Portugal Eggs. Eggs with Pijlachoes. T AKE a Quart of Milk, with Half a Pint of Cream, and a Spoon¬ ful of Flour of Rice; put them in a Stew-pan, ftir them with a little of your Milk, put your Yolks of new-laid Eggs to it, and mix your whole Quart of Milk and Haifa Pint of Cream with it; when the Whole is well mixed, put fome Sugar to it, as much as you think fit, a Stick of Cinnamon, two Zells of Lemons, and a little Salt, and flew them on a Stove, as Cream. Peel a Quarter of a Pound of Piftachoes, and pound them in a Mortar with a green preferved Le¬ mon-peel; your Piftachoes being among your Eggs, put a filver Diih on the Stove with your Eggs, and ftir them, till they ftick; when they flick all round to the Difh, take them off the Fire, fugar them, give them a Colour with a red-hot Shovel, and ferve them hot for a Bv- difh. Eggs with Bread. LET Crums of Bread foak in Milk, for two or three Hours, that it may be thoroughly foaked; ftrain it through a Sieve, or Strainer, and put a little Salt, Sugar, and a preferved Lemon-peel halhed very final!, little rafped green Lemon, and a little Orange-flower Water. Take new-laid Eggs, beat the Whites into $now, and mingle the Yoli s with your (trained Crum of Bread ; add the Whites you have beat in¬ to Snow, and mix the Whole well together into a Pulpeton-Pan, or Stew-pan, which rub, all round and at Bottom, with good Butter, and put the breaded Eggs you have ready into it; bake them in the Oven, or with Fire under and over; when enough, put them in a Diih, fugar them, glaze them with your red-hot Shovel, and ferve them hot. Eggs'with Orange-flower Water. PUT Sugar and Orange-flower Water in a Difh, or Stew pan, w ith Cream, preferved Lemon-peel, halhed very fmall, and a little bait; add eight or ten Yolks of Eggs, and ftir them on the Fire with a Spoon, till they are bound; then put them in a Difh, and ferve them cold for a By-difh. You may put the Orange flower Water to them, when you drefs them in their Dilh, if you think fit. Eggs in Slips. MAKE Syrup with fine Sugar and white Wine, and, when it is above half done, beat your Eggs in it, and ftrain them through a Strainer, that the Slips may be e^fier made; dry them before the Fire, and ferve them with Mulk, or fome other Perfume. Eggs , the Italian Fafhi n. MAKE a Syrup with Sugar and a little Water; when it is above half The Modern Cook. 363 half done, take Yolks of Eggs in a filver Spoon one after another, and keep them to be done in this Syrup. You may, thus, do as many as you pleafe, keeping your Sugar very hot; ferve them garnifLed and covered with Piftactioes, Slices of Lemon-peel, and Orange-flower Wa¬ ter, which you mu ft have heated in the reil of your Syrup, and Lemon- juice above the Whole. Eggs with Sorrel-juice. POACH Eggs in boiling Water, pound Sorrel, put the Juice of it in a Dilli with Butter, two or three raw Eggs, Sait, and Nutmeg, and put die Sauce bound over your Eggs, when you ferve them. Eggs fried like Tripes. BOIL two Dozen of Eggs very hard, put them in-cold Water, peel them, and cut them in Slices; put a Stew-pan with a little Butter on the Fire, with an Onion haflied very thrill, and, when your Onion has fried two or three Turns, put your Eggs cut in Pieces in it, wet them with a little Milk, and feafon them with Pepper and haflied Parfley; mind they be of a good Tafle, and ferve them hot for a By diih. Eggs , the Italian Way, fried like Tripes. TAKE Eggs done hard, as before, cut them in four or five Slices, put a little Oil in a Stew-pan with an Onion cut in very thin and i’mall Slices, and let it fry two or three Turns on the Stove; then put your Eggs, cut like Tripes, in it, and wet them with a little Milk; feafon diem with Salt, Pepper, a finall Clove of Garlic, and haflied Parfley. Obferve they have a good Relifh, put a Lemon-juice over them, when you ferve, and let them be hot for a By-difli. Eggs fried like Tripes. TAKE two Dozen of Eggs, drefs, pick, and cut them, as before ; fry an Onion.in Butter, put your Eggs in it, wet them with Gravy, feafon them with Salt, Pepper, haflied Parfley, a Spoonful of good Oil, a Clove of Garlic, and a Spoonful of Multard, let it have a good Re- Jifii, and ferve it hot for a By-difli. Other Eggs , the Italian Way. TAKE, atleafl, twelve Eggs, boil them very hard, and pick them; take the Yolks whole out of them, and cut the Whites in fmall Slips; take an Onion, cut it alfo in Slips very thin, and fome Muflirooms in Slices; put a Bit of Butter in a Stew-pan, put it on the Fire, and let it brown ; put your Slips of Onions in it with your Muflirooms, and let them take a few Turns on the Fire; then put in the Slips of Waites of Eggs, bind them with a little Flour, and wet it with a little Gravy, either thin or fat, and a Glafs of Wine; feafon it with Salt, Pepper, a Clove of Garlic, and a Lemon-juice ; fee that it has a good Relilh, put your Yolks to diem with a Spoonful of good Oil, and ferve them hot for a By-difli, Eggs with Verjuice. BEAT your Eggs with Verjuice, feafon them with Salt and Nut¬ meg, let them fry in a little Butter, and ferve them hot like Cream. Eggs with the White of Partridges. T A ICE a Partridge reiifhing of a Fumat, pick, draw, lard, and roaft it; q64 The Modern Cook.' l t; when it is dene, pound it in a Mortar, Put a Ladle of Cullis, and Half a Lad ! e of Veal gravy, with a little Salt, Pepper and Nut¬ meg into a Stew-pan; warm it a little, and mix your pounded Par¬ tridge with it, and fix Yolks of new-laid Eggs; (train the whole through a Sieve, put a Dilli on hot Cinders, cover it with a Lid garnilhed with Fire, and, wnen they are bound, ferve hot for a By-dilh. Eggs with the White of Fowls. YOU mud do thefe Eggs, as the laid, the whole Difference lying in ufing the Whites of Fowls, inftead of thofe of Partridges. Those with Pheafants, and die Carcaffes of Leverets, or young Hares are done, the fame Way. Eggs with Gravy glazed. TAKE one Half of clear Cullis and one Half of Veal-gravy, and a little Salt, Pepper, and Nutmeg, and beat fix Yolks cf new-laid Eggs into the fame; run them through a woollen Strainer, and put a Diih on hot Cinders; pour ycur Eggs in it, cover them with a Cover with Fire upon it, and look, from Time to Time, whether they thicken, or not; when they are done, take them off, and ferve them hot. Eggs with Gravy. TAKE new-laid Eggs, and poach them in boiling Water in which you have put a little Vinegar ; when they are done, lay them neatly in a Di(h, take Veal gravy or plain Gravy, wa rn it, and put fome Salt, Pepper, and a young Onion whole; run it through a Sieve, put it over your Eggs, and ferve it hot. Eggs Jlirred with Gravy. TAKE fome Gravy, with three or four fiiver Spoonfuls of Cullis, and add eight Yolks of Eggs, with a little Salt and Pepper; mix the Whole well together, and drefs it on a Stove, like Cream, and keep it always (Erring; when they are done, put a little Nutmeg over them, fee that they talte well, put them in a Di(h, and ferve them hot for a Ey-didi. Eggs with Almonds glazed. TAKE a Quart of Cream with a Bit of Cinnamon in a Stick, two or three Zeds of Lemons, and Sugar as much as you want; peel a Dozen of bitter Almonds, with a Quarter of a Pound of Tweet Al¬ monds, and pound them in a Mortar, wetting them now and then, while pounding, with a little Milk ; when pounded, mix them with your Cream, and eight Yolks of Eggs; drain the Whole, two or three Times, in a v/oolien Strainer; take a fiiver Di(h, put it upon hot Cin¬ ders, pour your Eggs with Cream in it, and cover them with a Ba¬ king-pan Cover, having Fire upon it; when they are done, take them off, let them cool, and ferve them for a By-dilh. Eggs poached with Cucumbers. MAKE a Ragout of Cucumbers, thus: Peel Cucumbers, cut them in Halves, take the Seeds out, cut them in Slices, and let them deep with an Onion cut in Slices, Pepper, Salt, and Vinegar ; being deeped, dry them in a Cloth, and fry them in a Slew pan with Butter on a Stove; when they are turning brown, wet them with Fifli, or otiier Broth, The Modern Cook. 3 65 Broth, and let them foak over the Fire, for Half an Hour ; when they are done, take all the Fat off, and bind it with a Cullis of Fifh, or Lobllers ; peach new-laid Eggs in Butter one by one, as many as you want, and drefs them handfomely in a Difh, paring them all round with a Knife, fee that your Ragout of Cucumbers tafle well, and be a little tartifh, put it under your Eggs, and ferve them hot, for a fecond Courfe, or By-diih. Eggs with Craw-fijh , for a fecond Difh. TAKE one Half Veal-gravy, and one Half Cullis of Veal and Gammon, in Proportion to the Quantity you drefs ; take one Half of it vnich feafon with Salt, Pepper, and a little Nutmeg ; put the other Half, which you want to fill the Difh of Craw-fiffl Cullis, beat fome Yolks of new-laid Eggs into it, and run them through a woollen Strain¬ er : Put a Diih on hot Cinders, pour your Eggs in it, cover it with the Lid of a Baking pan garni fued with Fire, look now and then, whether they are thickened, and, when they are, ferve them hot for a By-dilh, or fecond Courfe. Eggs with Truffles. MAKE a Ragout cf green Truffles, thus: Peel your Truffles, cut them in Slices, fry them in a Stew-pan with a little Butter, wet them 1 with a little Fifh-broth, and let them foak on a flow Fire, for a Quar¬ ter of an Hour ; take the Fat off, and bind them with a Cullis of Fiih ; your Eggs being fried in brown Butter, pare them all round, drefs them in a Difh, pour your Ragout of Truffles over diem, and ferve them I hot for a fecond Courfe, or By-difh. You may drefs them, the fame ! Way, with a Ragout of Mufflrooms, and alfo with a Ragout of Mo- | rifles. Artificial Eggs dropped whole in Butter. SPREAD Butter on the Bottom of a Difh, putCream-paftry above : it, and bake ft under a Baking pan Cover; when you fee it hardens, | take it off, make ten or twelve Floles with a Spoon, and fill them with artificial Yolks of Eggs ; then make a Sauce w ith thick Butter, fweet Herbs hafhed very imall. Salt, Pepper, and a Dafh of Vinegar, cr without it; when you ferve, pour your Eggs over it, and ferve them hot. Artificial Eggs. IN Lent, and efpecially on Good Friday, you may ferve artificial ; Eggs feveral Ways: For that End, take a Quart of Milk, and boil it in a Pipkin, or Stew pan, ftirring it a little While with a wooden Spoon, till it is boiled away to Half; take a third Part of it in a Difh, and put it again on the Fire with Rice, Cream, and a little Saffron; being thickened, and a little hard, make, as it were. Yolks of Eggs with them; keep them lukewarm, and fill fome Egg- fhells, well waffled, with the reft of your Milk; when you are ready to ferve, put the Yolks you have made in thofe Eggs, and cover tnem , with a little Cream, but rather Almond-cream, and Water of Grange- flowers. Serve them on a Napkin. Thefe are called artificial fofit 1 Eggs in the Shell. For the Sorts, mix, at Frit, with your Milk Flour of Wheat; 6r of 1 Starch, and make it, like a Paltry-cream, without Eggs, and feafoned with Salt; when it is done, take about a .third Part of it, to make the' Yolks, and add Saffron to them; put tfiefe Yolks in half Egg-lheils walhed, and wetted with Water, or white Wine; with the reft fill whole Shells, and, when ycur Cream is cold, draw thefe Whites and Yolks out of their Shells, to make fuch artificial Eggs as you think fit. For Example, To make fluffed Eggs: After you have taken away the Shell, fplit the Whites, and dig each Half of it, with a filver Spoon, to fill with fuch a Stuffing as before mentioned, dreffing them the fame Way, gar- nifhed with artificial Yolks, floured and fried. For Eggs the Tripe Way: After you have fplit and hollowed them, as aforefaid, fill them with the Yolks, cut them in four, flour them, fry them in much Liquor, and drefs on a Plate : Make a Sauce with brown Butter, fweet Herbs, Mufnrooms fried and halhed, Salt, Pep¬ per, Nutmeg, and Rofe-vinegar, and garnilh with fried Bread, Parfley; and fried Mulhrooms. Stuffed Eggs for a fecond Courfe. FI A R DEN a Dozen of Eggs, peel them, fplit them in two, and take the Yolks out of them; put them in a Mortar with a Bit of Butter, young Onions, Parfley halhed, fome Mulhrooms, and a Piece of Crum of Bread boiled in Milk; if you have any Flefh of Filfi, put fome in it, and feafon it with Salt, Pepper, fweet Herbs, and fine Spices; pound them all wed together, fill the Whites of your Eggs with it, and lmoothen them, by dipping your Knife in the Egg. Then take the Dilh you ferve them in, put fome Stuffing in the Bottom of it, and put your fluffed Whites of Eggs in Order upon it; bread' them, and bake them in the Oven, to give them a Colour; when they are done, put a little Sauce of any Thing you think proper, without covering them, and ferve them hot for a By-dilb, or fecond Courfe, Other Eggs fluffed with Cucumbers. TAKE four or five Cucumbers, peel them, takeaway their Seed, and cut them in Fillets; marinate them in Salt, Pepper, Vinegar, fliced Onions, and a little Water, put them in a Cloth, and fqueefe the Juice out of them ; put them in a Stew-pan with a Bit of Butter, and fry them on a Stove, with a quick Fire; when they turn brown, powder them with a little Flour, and wet them with Gravy, fat or of the Lent Sort, and let them fimmer flowly. Then boil a Dozen of Eggs hard, peel them, and fplit them in two ; take away the Yolks, pound them in a Mor¬ tar with a large Bit of Butter, Carp, or other Fifh-fiefh hafhed (if you have any) and a Piece of Crum of Bread boiled in Milk ; feafon the Whole with Salt, Pepper, young Onions, Parfley hafhed, fweet Herbs, and fine Spices; pound the Whole well together, fill the Egg-fhells with them, lay them in Order in a Baking-pan, bread them, and let them take a Colour in the Oven ; when they are coloured and done enough, fee that your Ragout of Cucumbers has a fine Tafte, and, if it is not bound enough, put a little Butter and Flour, or Lent Cullis, in ir, put it in the Dilh you ferve in, fet your Eggs above it, and ferve hot. Tice Modern Cook. 367 You may include among thcfe Huffed Eggs all Sorts of Ragouts of Herbs, as 'Lettuce, Endive, Celery, Heads of Afparagus, white cr brown, fsV. Eggs poached in Butter with Endives. TAKE Endives and blanch them; when they are blanched, put them in cold Water, and prefs it well, to fqueefe the Juice out of it; then cut it with a Knife, and put it in a Stew-pan, with a Bit of But¬ ter ; flew it fome Turns on the Fire, powder it with a little Flour* wet it with Lent Broth, feafon it with Salt and Pepper, and let it fun¬ nier flowly ; after this, take fome hot Butter, put it in a little Pan, or Stew-pan, and put it on a Stove ; when your Butter is hot, break an Egg in it, let it be as round as you can, and of a fine Colour, and do not & let the Yolk be hard: fry as many as you want, one after the other, make a Binding with three cr four Yolks of Eggs, and beat them with Lent Broth, a little Nutmeg, and a Dafn of Vinegar; fee that your Ragout has a good Tafte, drefs it in its Difb, put your Eggs above it, and ferve it hot. You may put under thefe Eggs, fo dreffed, all Manner of Ragouts made with all Sorts of Greens, or Pulfe, as you think fit. Eggs poached in Water with Endives. PUT fome Water in a Stew-pan upon a Stove; when it boils, put a Handful of Salt in it, with Half a Glafs of Vinegar ; break four new-laid Eggs one af.er the other in it; cover your Stew-pan, take it off the Fire, and take Care your Eggs be not hard ; when they are poached and foft, put them in other Water, and keep them warm. Put your Stew-pan on the Fire again, and break as many Eggs, four at a Time, as you will want to put on your Endives; then blanch as many Endives as you think fit, give it a few Cuts with a Knife, and put it in a Stew-pan; wet it with Gravy, feafon it with Salt and Pepper, and let it flew foftly; when it is done enough, bind it with Lent Culiis or with a Bit of Butter worked with Flour, fee that it has a good Tafle, and drefs it in the Dilh it mull be ferved in; draw out your Eggs on a Napkin, pare them handfomely, put them above your ^Endives, and ferve them hot. Another Time, you may put under your Eggs white, or brown, Cucumbes, Celery, Points of Heads of Afparagus, or young Feafe. Eggs glazed with Cucumbers. TAKE Haifa Dozen of Cucumbers, peel them, cut them in four, take the Seeds out of them, and cut them in Slices, Dice or Olive; mari¬ nate them with Salt, Pepper, Onions cut in Slices, Vinegar, and Wa¬ ter ; when marinated, fqueefe them in a Napkin, put them in a Stew- pan with a Bit of Butter, and fry them ; when they are coloured a lit¬ tle, powder them with a little Flour, and wet them, with Lent Gravy, or fat, if you will, for they will be the better; leave it to fimmer flowly a While, take off the Fat, fee that they have a good la lie, and bind them wnth your Culiis; but, if you have none, do it with Butter rolled in Flour. Then drefs your Ragout in the Dilh you ferve it in, and have new-laid Eggs, according to the Size of your Dilh; break them at equal Dillances, that they may lie among the Cucum¬ bers; 368 The Modern Cook. bers; feafon your Eggs a-top with a little Salt and Nutmeg, put then* on a Stove with a flow Fire, and keep a red-hot Shovel above them, to glaze your Eggs. N. B. You mull not poach your Eggs in the Ra¬ gout of Cucumbers, but, when you are ready to ferve, and your Eggs are done, and not hard, ferve them hot. You may drefs Eggs the fame Way, with Endives, Lettuce, Celery, Heads of Afparagus, young Peafe, or Bottoms of Artichokes in Fillets. Eggs with Anchovies. PUT fome Water in a Stew-pan upon a Stove, and add a little Salt and Vinegar; when it boils, break four new-laid Eggs in it, co¬ ver your Stew-pan, take it off the Fire, and take Care your Eggs do not harden; when they are done, as they ought, take them out, and put them in lukewarm Water; put your Stew-pan on the Fire again, and poach your Eggs, four and four, the Quantity you want. Make a Sauce with a Bit of Butter, and a Pinch of Flour, a Dafh of Vine¬ gar, and two Anchovies hafhed ; feafon it with Salt, Pepper, Nutmeg, and a little Gravy, or Water; bind your Sauce; when bound, dry your Eggs on a clean Napkin, pare them handfomely, drefs them on the Difh you ferve it in, and put fome Slices of Anchovies a-top of them; fee that y r our Sauce has a good Tafte, pour it over your Eggs, and ferve hot for a fecond Courfe, or a By-difh. You may drefs, the fame Way, a Culiis of Craw-fifh, or Craw-fifh Tails with Eggs, or a green Sauce, or hot Remoulade, or elfe a white, green, or brown Ragout, or an Italian Sauce. You will find the Way of making them, under the Head of Culiis and Sauces. Eggs with Sorrel. TAKE Sorrel and a few Lettuce, pick and wafh them, put them on a Table, and give them a few Cuts with a Knife; put them in a Stew-pan with a Bit of Butter, Parlley, and Chives halhed, and Mufh- rooms if you have any; feafon it with Salt and Pepper, put all on the Fire, and let it few llowly ; being almoft dry, powder it with a Pinch of Flour, and wet it with Gravy, or Broth. Then make a Binding with Yolks of Eggs proportionable to your Quantity of Sorrel, mix your Binding with Cream, or Milk, and put a little Nutmeg to it, and fome fmall Bits of Butter ; bind your Sorrel, obferve it be of a good Tafte, drefs it in the Difh you ferve it in, and put fome hard Eggs over it, cut in two or four Pieces; the Yoiks of your Eggs fhould not be quite hard. You may put under this Sort of hard Eggs fome Endives, Lettuce, Cucumbers, Celery, Heads of Afparagus, and young Peafe, when in Seafon, or a white Sauce. Eggs with M”[brooms. TAKE Mufhrooms, pick and waih them well, cut them in Slices, and put them in a fmail Stew-pan with a Bit of Butter; let them fry a few Turns on the Fire, powder them with a Pinch of Fleur, and wet them with Broth; feafon them with Salt, Pepper, and a Bundle of fweet Herbs, and let them fimmer llowly; make a Binding with four or five Yolks of Eggs, and thin it with Cream, a little Nutmeg, and Parfley hafhed; mind that your Ragout tafte well, bind it w'ith your Binding ; have fome new-laid Eggs ready and poached in Water, as faid before. drefs them handfomely in their D Ih, put your Ragout of Mulhrooms ever them, and ferve them hot for a fecond Courfe or By-di!h. Another Time, fry your Mulhrooms and wet them with Gravy. You may put equally a Ragout of Mulhrooms of both Colours, Morilles, Truffles, a halh’d Sauce, or a Sauce with Gammon cut in fmall Dice. Eggs, the Grand mother V Way. PUT fix Yolks of Egg' in a Stew-pm, feafon them with Salt, h little Pepper and Nutmeg, mix and fir them with good Gravy, and ftrain them through a Sieve; then put a Stew-pan with Water on a Steve, and put the Dilh you ferve your Eggs in over it, fo that the Dilh touch the Water; put your Eggs in that Dilh, Cover it with another Dilh, and put a little Fire on it. Your Eggs being fattened, put a little Veal-gravy over them, and ferve them hot for a By- dilh. Another Time, drefs them with Broth, inltead of Gravy. Eggs, the Huguenot Way. PUT a Dilh on the Fire with Gravy, break your new-laid Eggs in it, and feafon them llightly with Salt, Pepper, and Nutmeg; put a red-hot Iron over them, to make them take a Colour, and poach ; cover them with another Dilh, that they may have Time to be done, and take Care they do not grow hard; when enough, take them off, and their Gravy, and let it boil in a Stew-pan, that it may clarify ; ftrain it through a filk Sieve, put it again over your Eggs, and ferve it hot for a fecond Courfe. Eggs, the Huguenot Way, with EJJence. PUT a little ElTence of Gammon of Bicon in a Dilh, and break your Eggs, as above ; drefs them, the fame Way, and, when done, put a little ElTence of Gammon over them, to moilten them, and ferve them hot for a fecond Courfe. Eggs, the Huguenot Way, with Lobftcr-Cullis. PUT a little of Lobfter-cullis in a Dilh, and break the Quantity of new-laid Eggs in it which you want; put them an a Stove, and have a red-hot Shovel, to poach them a-top; when done, and not hard, put a little Cullis of Lobfters over them, .and ferve them hot for a By- dilh. The Manner of making the faid Cullis is deferibed among the Culliffes. Another Time, put Lobfiers Tails in your Cullis. Little Janttee Eggs. PUT fix Yolks of Eggs in a Dilh, and four with the Whites; put feme B Ikets of bitter Aimonds to them, with preferved Lemon-peel halh’d, a little Water of Orange flower, or Leaves of crifped Orange- flower, a Pinch of Salt, and a little Cream ; put your Dilh on the Fire, and be Hill ftirring with a wooden or filvcr Spoon. When your Eggs are done, fpread them over the Brim of your Dilh, powder them with Sugar, glaze them with a red-hot Pan, and ferve them hot for a By- * 370 ’The Modern Cook, • Eggs with Milk. PUT a Pint cf Milk in a Sew-pan with a Bit of Sugar, a little? Cinnamon in a Stick, a Bit of green L'*mon peel, and a Pinch of Co¬ riander pounded, b il them, and let them cool ; when cold, put a S-eve over a Ddh, break fix Egg' in it, take off the Whites of dr ee 1 of them, pour your Milk over them, and ftrain the Whole through your Sieve once or twice ; when {trained, put a Stew-pan on the Fire with fo much W.ter, that it touch the Bottom of your Dilh, and put the Dilh you ferve in on it; pour your faid (trained Preparation in it, and cover it with another Dilh, with Fire upon it; when done enough, powder it with Sugar, glaze it with a red-hot Fan, and lerve it either hot, or cold, for a fecund Courfe. Eggs with Bacon. H A V'E feme melted Bacon, then get freak’d Bacon, and cut it Jin a: f nail D ce as you can, and enough, that there may be fome for all your Eggs ; your fmall Dice being made, put them on the Fire, in a Stew-pan, to melt Part of their Fat away : Then put melted Bacon, about a fmall L id'e, in a Stew-pan, with about a Dozen of your final! D ce, {loop your S.ew-pan on one Side, and break one Egg into it,- keeping it as round as you can. The fmall Dice will, if you take Care, ltick to the Egg ; mind a fo, that the Yolk be not haid. Poach* all tlie Eggs you drefs, one after another, the fame Way. If you have fmall Dice left, put them in a Stew-pan with a little Cullis and Gravy ; if you have none left, cut feme, and drefs them as the former. Your fmall Dee being fried, and having a good Relifh, put a Lemon- juice to them, drefs ycur Eggs in their Dilh, put your Dice above them, and ferve them hot. Eggs with Bacon , the English Way. PUT a fmall Ladle of Cullis in the Dilh you ferve your Eggs in, and break a D zen of Eggs into it, more or lefs, according to the S ze of your Dilh ; have fume freak’d.Bacon a!mo(t boiled, cut the Length of Half a F.nger, and as thick as the Blade of a Knife ; have Bits of Bread cut, the fame Way, and fry them with a little Butter, to give them a Colour ; then put them about your Dilh with a Slice of Bacon between each Piece of Bread, and put alfo a few of them over your Eggs; feafon ycur Eggs with a little Salt, Pepper, and Nutmeg; wet them with a little Cudis, and let them do, with Fire under and a-top, but take Caie their Yolks do not harden ; when enough, ferve them hot for a By-difh. Eggs , the Englifh Way. PUT feme. But er, or HcgVlard, in a Pan, or Stew-pan, on. the Fire, ; n 1, when it is very hot, break an Egg in it, and let it colour on all Sides; poach as many as you will ferve in your Difh, the fame Way ; ycur Eggs being poached, make a little Sauce : Knead a little Bit of Butter in Ficur, and put it in a Stew-pan with a little Gravy, Salt, Pepper, and a little Dalh of Vinegar; bind your Sauce, put it in the Dil+i you ferve it in, put your Eggs above it, and ferve it hot. Bse? The M o ti e r N C o o K, Eggs fry’d -whole, or dropp'd in Butter. RUB over with Butter the Bottom of the Difh you ferve your EggS in, break as many Eggs in it as it may handfomely hold, feafon them with a little Salt, Pepper, and Nutmeg, and put a little Cream, or Milk, to them ; put them on a fmall Fire, cover them with another Difh, have a red-hot Iron, to give them a Colour, and, being done* ferve them hot. Eggs dropped in Cream, the Piedmont Way. F I L L a Difh almoft full of Cream, put it on the Fire, and, when the Cream boils, break as many Eggs in it as your Difh will hold j feafon them with Salt, Pepper, and Nutmeg, cover them with another Difh, take Care they be not hard, and, when enough, ferve them hot. Eggs , //^ Lombardy Way. POACH fome Eggs in boiling Water; being poached, put them in cold Water, take the Yolks out of it, and let them not be hard j when the Yolks are taken out, fill the Whites with a very fine palled Cream well feafoned, put fome Marmalade of Apricocks in your Cream, garniih the Bottom of a fmall Difh with it, and put your Cream upon a Stove, to let it harden 5 then powder your Eggs with Sugar, put them a Moment in the Oven, glaze them with a red-hot Iron, powder them with fmall Sugar plums, and ferve them hot. Eggs, the Antidame Way. HAVE feme Parfley, Chives, Anchovies, and Capers, and hafh them each feparately ; put foine'good fweec Oil of Olives in the Difh you ferve in, break fix Eggs in it, take four other Eggs, put their Yolks on a Difh, and whip the Whites into Show ; when they are thoroughly whipped, put the Yolks with the Parfley, Chives, Ancho¬ vies, and Capers, and beat them all well together; feafon it with Salt, Pepper, a little Nutmeg, and a Lemon-juices then put this Compofition with your other Eggs that are already in the Difii, and let them do with Fire under ar.d a-top 5 they mull not be left long fo, for a Moment is enough to do them. Y/hen enough, ferve them hot. A Pancake with Gammon of Bacon. TAKE of Gammon of Bacon, ready boiled, Nothing but the: Lean, and hath it; break the Quantity of Eggs you want for your Papcake, feafon them with a little Pepper, hafh’d Parfley, and put the Half of your hafh’d Gammon, and a Spoonful of Cream, to it; 1 beat ;he Whole well together, make your Pancake, drefs it in a Difh, and let .it not come over the Brim of the Difh ; put the reft of your Gammon hafhld in a Stew-pan with a little Cullis, put it above your Pancake, and-ferve it hot. A Pancake of a Calf's Kidney. T A K E a CalPs Kidney with its Fat, ready boiled, and hafh if well with Parfley ; take the Quantity of Eggs you think fit for your Pancake, break them in a Stew-pan, feafon them with a little Salt, and put B b 2 yon'r ov2 Hoe Modern Cook. your hafh’d Kidney and three or four Spoonfuls of Cream in it; fry ypur Pancake with good Batter, drefs it in a Diih, aiid ferve it hot-for a fecond Coarfe. A Pancake puffed with a Kidney of Veal. TAKE a Calf’s Kidney roafted, halh it with its Fat; being well haih’d, put it in a Stew pan, a fmall While, on the Fire to warm it, take it from the Fire, and put one Bailing-ladle of fsveet Cream to it; add twelve Yolks of Eggs, and whip the Whites of them into Froth or Snow; feafon your Preparation with a little Salt, haih’d Parfley, and a little preferv’d Lemon-peel haih’d ; put your twelve Whites beat into Snow with the reft, and beat them well ; put a Bit of Butter in a Pan, and, when melted, put your Yolks and Whites and all to it; let it do llawly, and have a red-hot Iron over it. Then put your Pancake in the Dilh you ferve it in, and put it on a Stove, that it may puff or rife; when rifen high enough, powder it with Sugar, glaze it with a red-hot Pan, or Shovel, but do not touch the Pancake, and ferve It hot for a fecond Courfe. A Pancake with Sugar. • WHIP twelve Whites of Eggs into Froth or Snow, and put their Yolks to them with Lemon haih’d very fmall, fome Cream, and Salt; the Whole being thoroughly beat together, put a Bit of Butter in a Part on the Fire ; your Butter being hot, put your Eggs in it, and, when your Pancake is enough, drefs it in its Dilh, powder it with Sugar, glaze it, at the fame Time, with a red-hot Pan, or Shovel, and ferve ic hot. A Pancake , with Beans , or other Greens , with Cream. TAKE Bean y take off the Hulks, and fry them with a little But¬ ter, a Sprig of Parfley, and a Chive ; put a litt'e Cream to it, feafon it flightly, and let it do on a flow Fire ; make a Pancake with new-laid Eggs, and a little Cream, and fait it, at Difcretion; when enough, drefs it on a Dilh, bind the Beans with one or two Yolks of Eggs, pour them over your Pancakes, let them fill your Dilh to the Brim, and ferve it hot. A Pancake , the Noailles IVay. T A K F, a Quart of Milk, and put in a Stew-pan a filver Spoonful of Rice-Flour and a little Salt ; mix that Flour, ilir it with a little Milk, put eight Yolks of new-laid Eggs, and mix them we!! with the Remainder of vour Quart of Milk ; add Haifa Pint of Cream, a fmall Stick of Cinnamon, and Sugar in Proportion ; let it do on a Stove, ffirring continually, till it begins to boil ; then take it off, and let it cool ; hafh fome green prelerv’d Lemon-peel, with bitter Almond* bilkets, other Bilkers, and a little Orange-flower Water, mix the Whole with your Cream, and take out your Stick of Cinnamon ; take eighteen new-laid Eggs, whip the Whites, -as for Meringues, and puc twelve of the Yolks to them, fiill whipping them ; pour your Cream prepared in it, and mix all well together ; rub a Pulpeton-pan, or Stew-pan, all over with good Butter, put your Pancake in it, and put it in the Oven; when done, put ic in a .Dilh upftde down, and ferve 7 be Modern Cook. 373 ferve it hot. You may, if you will, glaze it with Sugar, and a red- hot Pan, or Shovel. A Pancake with Marrow. T A K E a Quarter of a Pound of fweet Almonds and Half a Dozen of Bitter Ones, peel them, and pound them, fprinkling them with a little Milk and Water of Orange-flowers, left it Ihould turn ; being pounded, add feme green Lemon-peel halhed, foihe dry Preferves, luch as Apricots and others, and as big as a Fill of Bsef-marrow ; pound the Whole overagain, and wet it well with Haifa Pint ol Cream, to make it liquid. Take eighteen frefli Eggs, whip the Whites ot them, and put the Yolks to them, with the A mond-pafie and Mar¬ row of Beef pounced ; mix the Whole well together, and put a little Salt to it; rub a Stew-pan, or Pulpeton-pan, all over with good But¬ ter, put your Pancake in it, and put it in the Oven ; when enough, turn it, drefs it on a Dilh, glaze it with powder’d Sugar and a red- hot Iron, and ferve it hot for a l'econd Courfe. A Pancake roll'd with Crufts of Bread. TAKE fome Crufts of Bread very dry, as large as a Sixpence, a little Parfley, Chives haih'd, and Muflirooms ; beat eighteen Eggs, and put your haih’d Parfley, Chives, and Muflirooms, with a B.sfting- fpoonful of Cream, a little Salt, Pepper, and Crufts of Bread ; then beat your Eggs, and put fome good Butter in your Pan ; when well melted, put your Eggs in it, and form your Pancake; when done enough, roll it round from one End to the other, drefs it handfomely in its Diih, and ferve it hot for a fecond Courfe. A Pancake with Oyfters. TAKE Oyfters, blanch them in their Liquor, clean them hand¬ fomely one by one, and put them on a Plate ; fry two third Parts of your Oyfters in a Stew-pan with a little Butter, wet them with fome of their own Liquor, and a little Culli% and put a little Pepper to them. See that your Oyfters be not too much done, and that your Ragout has a good Tafie. Break a Dozen of Eggs, feafon them with a little Salt, and haih’d Parfley ; have fome Crufts of Bread as big as a Shilling, give three or four Cuts with your Knife to each of the third Part of Oyfters you have left, put them in your Eggs w'ith a little Cream, and beat the Whole well together. Put fome Butter in a Pan, and, when it is melted, put your Pancake in it, and put it on the Fire, Birring it all the While; when it is done, put in your Ragout of Oy- ltcrs, without their Sauce, roll your Pancake in the Pan, turn it immediately upfide down in the Difh you ferve it in, pour your Oy- lter-fauce over it, and ferve it hot for a fecond Courfe. A Pancake with Craw-fijh. M A K E a Ragout of Craw-fifh Tails, Mu(hrooms,and green Truf¬ fles, if you have any. (You will find the Manner of making it, in the Chapter of Culiijfes.) Your Ragout being done, take the third Part of it and haih it; break twelve Eggs, put a little Cream to them, with Parfley and Chives haih’d, and beat them all together; put Some Butter in a Pan, and make your Pancake ; when it is done, put your Craw-filh over them, without their Siuce ; roll your Pancake imme- B b 3 diately .374 c fl° e Modern Cook. diately in the Difh you ferve it in. Then put your Sauce ofCraw-fifli Tails over them, ferve them hot for a fecund Courfe, and fee that ths Whole has a good Relifh. A Pancake in Galantine. T O tli is Pancake belong feveral Ragouts; one of Gammon pf Ba¬ con cut in fmall Dice, another of Truffles, another of fat Livers cut in Dice, another of Mulhrooms, and one of Sweet breads of Veal cut in Dice. 1 liar of Sweet breads cf Veal, cut in Dice, is made in the fol¬ lowing Manner': Your Sweet-breads being cut in Dice, take a few JVJufhrcom , fry them in a Stew-pan with melted Bacon, wet them ivith a little Gravy, and let them loak on a flow Fire, for a Quarter cf an Hour; take off all the Fat, bind with a Cullis of Veal and Gam¬ mon of Bacon, and fry the other Ragouts, the fame Way, each in a Stew-pan; being ready dune, t .ke a third Part of each Ragout, which haf}i feparutely. Make fix Pancakes, of eight Eggs each, in fix Difh' es, and put their different Ragout to each of them, the faid Ragout being hafh’d, firft, with a little Parfley, a little Cream, and iome fmall Crufts of Bread ; beat each of them in their own Difh, heat your fix Ragouts, and fee that they have a good Relifh, and not too mucn, or too thin a Sauce. You commonly ferve this Pancake in a Pan ; it may be ferved alio in a Diili. Put a Pan on the Fire with good Butter, and make one of your Pancakes; when it is done, turn it upfide down in a Difh, and drefs it handfomely in your Pan, or large Dilh ; pour your Ragout (of which fome is hafhed) above it; make another Pancake, and, when it is done, turn it Upfide down ; drefs it above ihe o her, and put its Ragout above it, being the fame of which. Part is hafhed in the Pancake; make the remaining four, the fame Way, putting them upfide down above each other, with, their different Ragouts, and, when they are done, ferve them hot for a fe- cond Courfe. A Pancake with Blood. TAKE fifteen new-laid Eggs, whip their Whites into Froth, and put the Yolks to them ; take the Blood of ten or twelve Pigeons, which ftrain through a Sieve, put it in your Pancake, and whip it ; puc a little Salt and Pepper to it, and a Quarter of a Pound of good butter cut m fmall Bits, with four or five filver Spoonfuls of Cream; whip the Whole well together, and put another Quarter of a Pound, or more, of good Butter in a Pan over a good clear Fire ; when your But¬ ter is me] ed, put your Pancake into it, and turn it always on the Fire, pll ir is done; have a red-hot Shovel, or Pan, and put it above your pancake, fb that it may do a-top, drefs it on its Difh, and ferve it hot for a fecond Courfe. * A fluffed Pancake. T AKE the Bread: of a Chicken, or fom^ other Kind of Fowls, ronft- ed and cut in Dice, iome Mufhrooms, and Gammon of Bacon alfo cut in Dice, fat Livers, Truffles, and other Garnifh, the Whole in a Ra¬ gout ; form your Pancake, and, before you drefs it on its Difh, put a Crumb, or Cruft, of Bread to it, pour your Ragout in the fame Pan, and drefs your Pancake handfomeiy on its Difh. When you ferve it, wet it with a little Gravy, and ferve it hot. You may fluff your Pan- The Modern Cook. 37/^ cakes with all Sorts of Ragouts, fo I will fay r.o more about it, but that they may be ofKiclnies of Veal, Livers of Rabbits, or Leverets, Sweet-breads of Veal, fat Livers, &V. both for Faff-days or Lent, or V.,!th a Stuffing of Fifh, of Roes of Carps, and Stuffings of Herbs. A Pancake with the Liver cf a Roe-buck. TAKE the Liver of a Roe-buck, take .the Skin off, and hafh it very fmall; ta: e a large Hit of Butter, and put it on the Fire in a Stew-pan, with a few' Chives, Mulhrooms, and Parfley hafted ; put your hafhed Liver to it, and feafon it with fait, Pepper, fweet Herbs, and fine Spices ; take it off the Fire, when done, and let it cool; when it is cold, break a Dozen of Eggs in it, both Whites and Yolks, beat the Whole toge¬ ther, and put a Fan on the Fire with good Butter ; when it is melted, pour your Pancake in it, take a red-hot Shovel, hold it over > our Pan¬ cake, that it may do a-top as well as under, drefs it in its Difh, andffrve it hot. A Pancake in Poupiet. BREAK two Dozen of Eggs, and feafon them with Salt, Pepper, Chives, Parfley, and Mufhrooins hafhed, fweet Herbs, and fine Spices. Make a Hafh cf roafted Fowls, fucli as Chickens, Partridges, or Pige¬ ons ; tliefe being hafhed very fmall, put them in a Stew-pan, and fea¬ fon them with Salt, Peppe", Chives, Parfley, fweet Herbs, fine Spices, and a Bit cf Rocambole hafhed together, with the Juice of a Lemon; fee they have a good Relifli, and put Even or eight Yolks of Eggs to it,, to bind the hafh together ; put a Pan on the*Fire with a large Bit of Butter, and, when it is melted, put the Half of your Eggs in it/" When your Pancake is done, fpread one Half of your Hath all over your Pancake, roll it very dole, take it out of the Pan, and put all in a Baking pan ; then do the fame with the other Half. Both your Pan¬ cakes being thus done, •fprinkle them with melted Butter, and bread them with Crumbs of Bread rafped very fmall, or with half Parra:fan Cheefe and half Crumbs; let them tak e a Colour in the Oven, or with Fire on the Lid of the Pan ; put an Effence of Gammon in the Difh you ferve them in, cut your Pancake in Pieces, the Length of four Inches, and ferve them hot for a fecond Courfe. Another Time, ferve this Pancake without breading it, and only put an Effence over it. \ ou may alfo do it, the fame Way, with Gam¬ mon, or all other Flefh of Fowls, each feparately. A Pancake with Eels. BREAK two Dozen of Eggs, and feafon them.with Salt, Peppe-, Chives, and Parfley hafhed, fweet Herbs, and fine Spices, and ‘ beat them well together. Take an Eel, ffrip it, gut it, take off all the Flefh, and hafh it very fmall; take a Bit of Butter, put it in a Stew-pan with your Hafh of Eels, and feafon it with Salt, Pepper, Parfley, Chives, and Mulhrooms hafhed, fweet Herbs, and fine Spices ; put your Llafli on the Fire, powder it with a Pinch of Flour, and wet it with a little Gravy and a little White-wine; let it do, let the Sauce be very fhort, add to it half a Dozen of Yolks of Eggs, to bind it, and mind it has a good Relifh. Then put a Bit of Butter in a Pan on the Fire, put one Half of your beaten Eggs, and Part of your Hafh in it; roll it from one End to the other, and put it_in the Difh you ferve it up in. 376 The Modern Cook. Make the other Pancake, the fame Way. Both being done, put then* in a D.ffl, dip them in melted Butter, bread them with fine Crumbs, cut them like Bits of Eels, let them take a Colour in the Oven, or on the Gridiron, put them in Order in their Dilh, and ferve them up hot. Eggs mixed and ftirred with Anchovies. BREAK a Dozen of Eggs in a Stew-pan, take away fix Whites from them, mix three or four Anchovies with them, and feafon them with a little Salt, Pepper, Nutmeg, Gravy, feme Cullis, or Effence of Gammon of Bacon, if you have any, and a large Bit of fiefh Butter kneaded with a little Flour ; then let them do, and, w'hen they are done enough, put a fmall Handful of rafped Parmefan Cheefe, with a Lemon or an Orange-juice, take Care it has a good Relilb, and ferve it hot for a By-difli or fecond Courfe. Eggs mixed with Truff.es. BREAK Eggs, as above, and ad(l home Truffles baffled very fmall, according to tne Seafon, indead of Cheefe or Anchovies. Another Time, put fome Mufflrooms, according to the Seafon, inftead of Truf¬ fles, or Points of Afparagus. Cheefe melted with Truffles. HAVE good Guienne or Parmcfan Cheefe, and take the Quantity of it you want; cut it all in fmall Slices, or rafp it, and put it in a Plate, or Diffl, with half a Glafs of Water, or rather good White-wine ; feafon it with Pepper, Nutmeg, Parfley, Chives, or fome frcih Truf¬ fles baffled' very fmall; put your Dilh on a Stove, or Chafing-dift, and put a Bit cf Butter as large as an Egg ; when your Cheefe begins to melt, take Care you Itir it with what you think proper ; being melt¬ ed, take the White of an Egg whipped into f roth, which put in it, and dir it well; you may add the Yolk, if you will. Take fome Sippets of Bread, fry or toad them, let them be as long as your Finger, and put them about the Brim of your Diffl ; add an Orange juice, and lerve it hot. Another Time, drefs it without Truffles, or Parfley, and Chives, by adding a fmall Rocambole to tliofe that love it. Eggs , the Sultanefs’j Way. GET fealded Piflachoes, with fome ftreaked Bacon cut in thin Slips, as long as a Thumb, and above half done ; take half a Do¬ zen of Eggs, and beat them well together ; feafon them u ith Salt, Pepper, and a little fv/eet Bafll in Powder, and put fome Kernels of Piflachoes, fome fmall Pieces of your Bacon, with fome Spoonfuls of Cullis and Gravy, and a Piece of good Butter melted; put one Half of your Eggs in the Diffl you ferve them up in, garnilh the Brims of your Diffl with your Slips of Bacon, and break another half Dozen, or Do¬ zen of Eggs, according to the Size of your Diffl ; put the reft of your other Eggs over them with Kernels of Piflachoes, and powder the Whole with Sugar. Then put your Dilh on a moderate Fire, with the Lid cf a B Ling-pan over them, take Care your Eggs be not over done, and ferve them hot for a fecond Couri'e. The fame , another Way. BREAK a Dozen of Eggs, Whites and Yolks, or according to ;Jie Size of your Diffl, but not lefs than a Dozen for a fmall Diffl 3 your The ModernCook. 377 your Eggs being well beaten, feafon them with a little Salt, Powder- fugar, and Cinnamon, preferred Lemon-peel hafhed, crifped Flower of Orange, fome Kernels of Piftachoes, and fome bitter Almond Biskets pounded ; put the Difli you ferve them in upon a moderate Fire, pour your Compofition of Eggs in it, and put the Lid of a Bak¬ ing pan over it, with Fire upon it; when your Eggs begin to rife, pow¬ der them with Sugar, let them take a fine Colour, and ferve them im¬ mediately for a fecond Courfe or fiy-difli. CHAP. XLVII. Of dainty Diflies with Cream. Rice-cream. T AKE two Spoonfuls of Rice-flour, put it in a Stew-pan, mix it with good Cream, feafon it with Sugar, and ftrain it off; put it into the Stew-pan again, with a Stick of Cinnamon, a Bit of green Lemon pee!, and a little Orange-flmver Water; let it be done upon the Fire, but not very long ; when done, and pretty thin, difli it up. put it in a cool Place, and, when pretty cool, ferve it up for a dainty Difli. It may be glaz’d, as your Fancy leads you. Velvet-cream. TAKEa Pint of Cream, put it with a B't of Sugar in a Stew-pan over the Fire, and take a Couple of Gizzards of either Fowls, or Chickens; open them, take out the Skin, wafli it well, and cut it very final! ; put it in a Cup, or other Veil'd, and put in it fome of your bod’d Cream, lukewarm ; then put it near hot Cinders, till it takes, put it in your Cream, and ftrain it off two or three Times; put your Difti on hot Cinders, lay it upon a Level, and put your Cream in it, covering it with another Difti, with a few Charcoals over it; it being taken, put it in a cool Place. If you ferve it up with Ice, put it in a tin Mould with Ice both over and under. Creams with Ice are made the fame in a Kitchen. Cream like Velvet with Pifiachoes. TAKE a Quart cf Cream and a Bit of Sugar, and let it boil, as aforefaid ; take a Quarter of a Pound of fealded and well pounded Pif¬ tachoes, and referve a Dozen of whole ones, to put round your Difti; take a Couple of Gizzard', and order them, as before ; put the Pilla- chces into your Cream, and the Skin of your Gizzard, as you have done with the Cream before; ftrain off your Cream two or three Times, pour it into the Difti you ferve it in, and cover it with another Difti, with Charcoal over it; it will take prefently ; then put it in a cool Piace, and, when you ferve it up, garnifh your Difti with the referv’d Piftachoes. This will be a cool dainty Difh. It may be put in Ice, as the aforefaid Cream. This Way of congealing thofe Creams is better than to make CJfe of Rennet, or Thiftle. If your Cream is not green enough, blanch fome 378 *?he Modern Cook. fome Spinage, fqueefe, pound, and put it in your Cream, and it wil! be green enough. If you will make it red, take Cochineal, or fome juice of bak’d Beets. Cream of Pijlachoes, as Bain Marie. T AK E a Quart of Cream, or Milk, put in a Bit of Sugar, a Stick of Cinnamon and a Bit of green Lemon, and let it boil a little ; put in it a Quarter of a Pound of fcalded and well pounded Piilachoe^, and referve fume Piitachoes whole, to garnilh your Diih with. When I fay a Quarter of a Pound, it is only for a fmall Difh ; for the Quantity mult be proportionable to the Bignefs of the Dilh. Set your Sieve over a Dilh, pour in your Cream of Piitachoes, with fix Yolks of Eggs, and Itrain it off two or three Times; after this, put a Stew-pan full of Water on a-Stove, and, put a Dilh bigger than your Stew-pan over your faid Stew-pan, fo that the Bottom of the Dilh may touch the Water; then put it in your Cream, cover it with another Dilh, and turn it upfide down with fome Charcoal over it. Your Cream being taken, fei ve it up either hot, or cold. Vclvet-cream , with Chocolate. T A K E a Quart of Cream, put in it a Bit of Sugar, a Stick of Cinnamon, and a Bit of green Lemon-peel, with a Quarter of a Pound of Chocolate broken in Pieces, and let it boil all together; your Cho¬ colate being well mixt and boil’d, and your Cream palatable, take it off; then take two or three Gizzards of either Fowls, or Chickens, open them, take out the Skins, and walk and cut them fmall; put thefe Skins in a Cup, or other Veffel, with a Glafs ofyour lukewarm Cream, and put it near the Fire; or on hot Cinders; as foon as it is taken, put it in your Chocolate-cream, and llrain it off two or three Times; then put a Dilh over hot Cinders very level, pour into it your Cream, and cover it with another Dilh with fome Charcoal over it. Your Cream being taken, put it in a cool P.ace, and ufe it, when you will. You may alfo put it in Ice, if you pleafe. Chocolate-cream, after the Manner 0/Bain Marie. YOU R Cream being boil’d'and order’d, as aforefaid, place your Sieve upon your Dilh, and put in it fix Yolks of Eggs, with your Chocolate-cream prepar’d, as before ; llrain it through a Sieve, put a S ew-pan full of Water on the Fire, let the Bottom of your Dilh touch the Water, put your Cream in it, and cover it with another-Dilh, with Fire over it. Your Cream being taken, put it in a cool Place, and ferve it up for a dainty Difh, either cold, or hot. Tea-cream. T A K E a Quart of Cream, £nd put it over the Fire in a Stew-pan with a Bit of Sugar, and about trQuarter of an Ounce of the bell Tea ; let your Tea boil in the Cream, keep it Birring, till it has taken the Tafle of the Tea, take it off, and take two or three Gizzards of either Fowls, or Chickens; open them, takeout the Skin, walh it, and cut it fmall; put it in a Cup. or other Veffel. with a Glafs of Tea-cream, and put your Cup near the Fire, or over hot Cinders; as loon as it is taken, put it in your Tea-cream, llrain it off two or three Times into your * The Modern Cook. 379 your Difh, put it on hot Cinders, and cover it with another Difh, with Fire over it. Your Cream being taken, put it in a cool Place, and ferve it up for a dainty D.lh. If you will do your Tea-cream, as Bain Marie , break into it fix ' Yolks of Eggs, and put your Difh over a Stew-pan full of hot Water; let the Bottom of your Difh touch the Water, and cover your Cream ; with another Difh, with Fire over it. Your Cream being taken, put ! it in a cool Place, and ferve it up for a dainty Difh, either hot, or I cold. Coffee-cream. T A K E a Quart of Cream, put it in a Stew-pan with a Bit of Sugar, and two Spoonfuls of grounded Coffee, let it boil all together, and take it off; take two or three Gizzards of either Fowls, or Chickens, open them, takeoff the Skin, wafh it, cut it fmall, and put it in a Cup, into which put a Glafs of Coffee-cream ; then put this Cup near the Fire, ■ or on hot Cinders; when it is taken, put it in your Coffee-cream, and I flrain it off two or three Times; put your Cream on hot Cinders in a i Difh, and cover the fame with another, with Fire over it. Your | Cream bffng taken, put it in a cool Place, and ferve it up for a dainty Difh. You may put it in Ice, as faid before. Orange-flower Cream. TAKEa Quart of Cream, and put it into a Stew-pan with a Bit of .Sugar, and fomecrifped Orange-flower, which mull prevail ; let all boil together, and, it being taken off from the Fire, take two or three Gizzards of either Fowls, or Chickens; open them, take off the Skin, wafh it, cut it fmall, and put it in a Cup full of yobr Orange-flower Cream ; put this Cup near the Fire, or on fome hot Cinders, and, this Cream being taken, put it in a Stew-pan, with the R.emainder’of your Orange-flower Cream, which flrain off diredlly two or three Times; put your Difh on hot Cinders, put in your Cream, fet the Difh level, and cover it with another Difh with a little Fire over it. The Cream being taken, put it in a cool Place, and ferve it up for a dainty Difh. The Cinnamon-cream is made, after the fame Manner. A while and thin Cream. PUT in a Stew-pan about two Spoonfuls of fine Flour, mixt with a Quart of Milk, or Cream; put in it Sugar, Cinnamon, Orange- flower Water, and grated Lemon; put the Stew-pan on the Fire, keep it flirring, and, being boil’d thin and palatable, flrain it off; then mix with your Cream fix Whites of Eggs beaten to Snow, difh it up, and put it in a cool Place, to be ferv’d, when you pleafe. Paftry-cream. I F you will make enough to ferve feveral Times, beat up twelve Fggs, take Half a Pound of fine Flour, rather more than iefs, and flir it all together; add another Dozen of Eggs, beating them up with the reft, and put about three Quarts of Milk in a Stew-pan, to boil; when it boils, pour all into it, and keep it flirring ; put in it a little Salt and about Haifa Pound of Butter, and let it boil enough, but let ij not Hick to the Bottom; your Cream being thickened and boiled enough, 380 fto Modern Cook. enough, put it in another Stew-pan, til] it be cold. When you make Cuftards of this Cream, put it in a Stew-pan, add fome Sugar, and preferved green Lem n peel cut fmall, with a little Orange-flower Waier, five Whites of Eggs beat up to Snow, fome melted Marrow, or Beef-iewet, or melted Butter. The Whole being well mixt and it rain’d off, make your Cuflards with good PufF-pafte ; make a Border round, and put in your Cream. When your Cuflards are baked, glaze them, and ferve them up for a dainty Dilh. Burnt Cream. TAKE four or five Yolks of Eggs, more or lefs, beat them up in a Stew-pan with a Duft of Flour, and pour in it, by Degrees, about a Pint of Milk ; put in it a little Stick of Cinnamon and fome green Lemon-p-el; but, to make it the more delicate, mix with it fome pounded Piflachoes or Almonds, or bitter Almond-bilkets, and a little Orange^flower Water; put it on a Stove with a brilk Fire, and ftir it, left it flick to the Bottom ; when done, put a Dilh on a very hot Stove with Sugar and a little Water; the Sugar being coloured, put in your Cream, and draw together the Sugar with a Knife from the Border over your Cream, and ferve it up immediately. If you have no iilver Dilh, burn your Cream in a Stew pan, and Aide it in your Dilh. Cream , the Italian Way.. TAKE about a Pint of Milk, more or lefs; to make it the more relilhing, put in fome Sugar, a Stick of Cinnamon, and a little Salt ; being boiled, ftrain it three or four Times through a Sieve, with four or five Yolks of new-laid Eggs, put your Dilh over the Fire, put in it your Milk, and cover your Dilh, with Fire under and over, till your Cream is well taken. It muft be ferv’d up hot. AUthefe dainty Diflies will be more deiicious with Cream than with Milk. Crackling Cream. TAKE four or five Yolks of Eggs, more or lefs, beat them up, and pour in, by Degrees, fome Milk, till your Dilh be almoit fill’d; put in it grated Sugar, green Lemon-peel rafp’d. and put your Dilh over a quick Fire ; itir your Milk, till it be almoft taken, lower your Fire, and keep it Airring; put feme of your Cream round your Dilh, leaving but little in the Bottom ; take Care your Cream is not burnt, but only'dlicking to the Dilh; when done enough, colour it with a Fir^dtiovel red-hot; then, with the Point of a Knife, loofen your Cream round the Dilh, without breaking it, and put it again in'the Difn it was in before, to let it dry a little more in the Oven, till it be much diminilh’dand Crackling. Cream with the White of a Capon. YOUR Capon being drawn, truffed, roafted, and grown cold, bone it, take off the Skin, and cut the Flelh fmall ; take a Quarter of a Pound of fweet-Almonds peeled, and pound with your Flelh ; put in a Stew-pan gcod Broth and Veal-gravy, with Crumbs of Bread, and Mufh- rcoms cut fmall; let it boil together, and when taken off, mix with it the faid Capon-flelh, and the pounded Almonds and Gravy ; then Aram a q’he Modern Cook. 3S1 Hrain it two or three Times through a Sieve into a Dim, with your Cream of Capon and five Yolks of Eggs; all this being put on hot Cin¬ ders in the Difh you defign to ferve up, and covered with Fire under and over, let your Fire be moderate, and, your Cream being taken, lerve it up hot for a dainty Diflt. r You may make Creams with the White of Partridges, Pheafants, or other Fowls, after the fame Manner. Fried Cream. MIX a Quart of Milk with two Handfuls of fine Flour, with the Yolks and Whites of eight or nine Eggs well beat together; this being well mixed, putin a little Salt, fome Butter, and fome Lemon-peel cut final with Orange flower Water, and ftir the Whole together on the Stove, till your Cream be thick. Your Cream being done, ftrew Flour over your Drefler, and pour your Cream over it. When grown cold, it loo.cs li ,-:e a Pancake. Then cut it into Pieces as big as you pleafe, fry it in hot Hog’s-lard, taking Care not to let it fcatter. Your Cream being hied, dilli it up with fome Sugar, glaze it, if you pleafe, with a red-hot Fire- Shovel, and ferve it hot. , All Sorts of Creams are made more delicate with Rice-flower, than with common Flower only. You may likewife dip vour Cream m beaten Eggs, ftrew it with Crumbs of Bread, and drefsit, the fame Way. Sweet Cream. BOIL two Quarts of Milk and a Quart of Cream ; when it boils up take it off: Take off the Cream, which put in a Piute; let it Hand a little, put your Pan on again, and fo fill up your Plate, by Degrees, putting into it fome Orange-flower Water with Sugar, before you ferve it up. / _ Another Sort of white and thin Cream. THREE Half-pints of Milk, with half a Quarter of a Pound of Sugar, being boiled, about feven Minutes, take it off from the Fire, put in it two Whites of Eggs well beaten, and ftir it all together; put your Milk on again, let it boil a little, and keep it ftirrmg ; difh it up, putting over it Orange-flow'er Water, and fine Sugar, and colour it with a red-hot Fire-fhovel. Cinnamon-Cream is made after the fame Manner. Blanch d Manger. TAKE two Calves-feet, and bone them ; take a Fowl, draw it, and flit it in the Back, to take out the Lungs; pafs all together through feveral Waters, blanch it in boiling Water, and, this done, keep it a little While in frefh Water ; then put it into a Kettle or earthen BOc, with about two Quarts and a Pint of Water, boil it, skim it, cover the Kettle, and draw it a little back, to boil it flowly, till half of the Broth is boiled away; when boiled, put a little of this Broth on a Plate, and let it turn to Jelly. If you find the Broth too weak, boil it a little more, but, if too ftrong, put a little Water m it rain ) 0 Broth through a Napkin into a Stew-pan, let it ftand a Minute, an take off the Fat. If you will make but one Difh of your Blanch aMa i- oer take no more Broth than is required to fill it up. 1 ake Haifa Pound tf fwcet Almonds, blanch them in Water, wipe them with a lumen 3 B2 The Modern Cook. Cloth, and peel and pound them, putting to it now and then 3 little Milk; this done, fill your Difh with Tome of your Broth, putting in it a fufficient Quantity of Sugar, a Stick of Cinnamon, and fome Zefts of green Lemon-peel, and put it on a Stove ; when hot, take it off, and mix it with pounded Almonds; then put it on again, and ftrain it through a Napkin, or a Siet'e, into a Difh ; do the fame over again the better to ftrain off your Almonds ; put a Sheet of white Paper over it, to take off the Fat, put a Drop of Orange-flower Water in it, put it into your Difh, or Bowl, to make a jelly, and ferve it up cold. Or you may take Calves Feet only and no Fowls. Blanch a Manger with Hartf-horn. TAKE about a Pound of grated Hartf-horn, let it boil, till the Water is clammy, and ftrain off your Jelly into a Stew-pan ; put in fome Sugar, a little Salt, fome Zells of green Lemon, a Stick of Cin¬ namon, and two or three Cloves, and put in fome pounded Almonds ; your Jelly being hot, ftrain it off in a Sieve, or Napkin, two or three Times, and put over it a Sheet of white Paper, to take off the Scum ; then put a Drop of Orange-flower Water, tafte it, let it be palatable, difh it up, and let it Hand in a cool Place, till it takes, Almond-pafte for all Sorts of glaz'd Cufiards and Crackling Cakes. SCALD fome Almonds, wafh them in frefh Water, pound them, fprinkling them now and then with fome Whites of Eggs and Orange- flower Water, and let it not turn to Oil; it being very well pounded, dry it, and mix it with fome Sugar in a Stew-pan over the Fire ; put two or three Quarter^ of a Pound of Sugar to a Pound of Almond-palle, mix it together, and ftir it, till you fee it no more flicking, and, put' ling the Back of your Hand over it, it doth not flick to it; then take your Pafte out, and mix it with powdered Sugar. You may likewife work this Almond pafte, glaze it, and fhape it, feveral Ways. The Parings that remain being dry, put them again in a Mortar, and pound them with fome Whites of Eggs beaten up, which, being fhaped divers Ways, may ferve to garnifh your Difh. Cream with Ice for Cufiards. E U T a Sooonful of fine Flour in a Stew-pan with fix Yolks of Eggs, and fome Cream, or Milk, feafoned with a little Salt, Sugar, a Stick of Cinnamon, and green Lemon-peel ; let it boil together, keeping it thin, and, being llrained through a Sieve and grown cold, mix it with fome Whites of Eggs well beaten up>; then put it into feveral tin Boxes, into Ice mixt with Salt, and, at the fame Time, take Haifa Dozen of preferv’d Apricots, half-fugar’d, in fuch another Box, with Ice, as before. You may take ripe Apricots ftrewed with Sugar, inftead of the other. Alfo you may take Peaches, Cherries, Strawberries and Rafpberries. Whilft the Fruit and Cream are in Ice, make an Abbefs with fine Almond-palle, railing the fame on the Bor¬ der round ; being of a good Colour, put the Cream in it, with the Fruit over it, and ferve up your Difh hot. If you make your Cream with The Modern Cook." 383 with Piftachoes, blanch and pound feme of them, and put them in your Cream, before you Itrain it off, to be iced, as aforefaid. Other Piftacboes-cream for Cuftards in Ice. PUT about a Quart of Cream in a Stew-pan, with Sugar, Cinna¬ mon, and green Lemon-peel, and let it boil a little ; mix with your Cream fix Yolks of Eggs, and fome blanched and pounded Piftachoes; put the Whole again over the Fire, for a Minute, keep it ftirring, and ftrain it off prefently two or three Times; your Cream being cold, mix it with the Whites of your Eggs, whipp’d up to Snow, and put the Whole into tin Boxes covered with Ice ; when your Cream boils, put fome Chocolate in it, and do it, as that before, with your Fruit over it, when put in your Almond-cruft. You may likewife make Ufe of Mufcatella Grapes fugar’d and iced, inftead of the aforefaid Fruit. An Apple-cake. M A KE a Marmalade with a Dozen of large four Apples, Half a Pound of Sugar, a Bit of Butter, a little pounded Cinnamon, and five Eggs; mix this all together, with a Dozen ofBilkets pounded, and put it in a Baking-pan, with Fire over and under, for Half an Hour; then take it off, grate Sugar over it, glaze it with a red-hot Fire fhovel, fcatter over it fome fmall Sugar-plums, and ferve it up for a cold dainty Dilh. Apples, the Portuguefe Way. HOLLOW your Apples, and flick into them preferved Lemon- peel ; take fome Paftry-cream, Bifkets made with bitter Almonds, and Marmalade of Apricocks, and mix it all together; lay this Com- pofition in the Bottom of your Di(h, and put over it as many of your Apples as your Di(h will hold ; fill up afterwards the hollow Part of your Apples with the reft, ltrew it with Sugar, bake it of a good Co¬ lour, and ferve it up hot for a dainty Dilh. A Sort of Apples , called a la Bourdaloue, in the Form of \ ■ Snails. PUTina Stew-pan a Bit of Sugar and Butter, with a little Water to melt the Sugar, being feafoned with green Lemon-peel, preferved Lemon-peel, and pounded Cinnamon ; keep it on the Fire, to turn it to a thick Syrup ; make a fmall Hole in your Pippins, dip them feveral Times in your Syrup, but do not break them ; then fill the Hollow of the Apples with their Marmalade, and, they being cold, roll up each of them in very thin Pafte, made for a fhort Cruft ; roll fome Puff pafte, cut it into feveral Slips as thofe for Cuftards, and put them round your Apples, beginning from the Bottom to the Top, w'inding them round your Apples, fo that they may look like fo many Snails; when your Apples are baked, ftrew them with Sugar, glaze them with a red-hot Fire fhovel, and ferve them up hot for a dainty Difh. A Loaf made , the Daupfoine Way. MIX in a Stew pan two or three Spoonfuls of fine Flour with a fufficient Quantity of Milk; put in it nine or ten Yolks of Eggs, with four or five Whites, a Bit of Butter, Sugar, and a Stick of Cinna¬ mon ; *84 The ModernCook. mon ; this having got a Body on the Fire, add to it fome green Lemon* peel, grated Lemon-peel cut imall, and bitter Almond-bifkets, or* inflead of them, bitter Almonds with a little Orange-flower Water, or fome crifped Leaves of Orange-flower; mix the Whole together, and take a Loaf of a Pound Weight; make a Hole in the Bottom, take out the Crumb, and fill it up w : th fome of this Cream mixt with Marmalade of Apricots. This Loaf having foaked in Milk, take it out, put it in a Difh, fluck with preferved Lemon-peel, with the Remainder of your Cream over it, put it into the Oven, and, when coloured, ferve it up for a dainty Difh. For a Change, your Loaf being foaked and drained, fry it in Hog’s-lard, putting Sugar over it, glaze it in the Oven, and ferve it up hot. Small Loaves called a la Dauphine, made the Dauphine Way. M A K E a Cream, as that before, put into it fome Piftachoes and Almonds cut in Slices; take fome Loaves as fmall as the Circumference of a Tea cup, take out the Crumb, and fill them up with this Cream mixt with fome M rmalade; this done, flop them with the Cruft before taken out, and let thefe Loaves foak in fome Sack, for a Quar¬ ter of an Hour; now fry them, flrew them with Sugar, let them be glazed in the Oven, and ferve them up immediately for a dainty Difh. Small Loaves of Piftachoes. TAK E a Pound of blanched and pounded Piflachoes, put them in a Stew-pan, take fome Savoy Bifkets foaked in Cream, and add to il preferved Lemon-peel, cut fmall, and Sugar, to make it palatable ; take fome fmall trench Loaves five Inches long, and two broad ; make a Hole in the Bottom, take out the Crumb, fill them up with your Pif¬ tachoes, foak them in Cream, and place them in a Baking pan, fo as not to touch each other j flrew them with pounded Sugar, let them be glazed in the Oven, and ferve them up hot for a dainty Difh. Cream , the Sultanefs’s Way. PUT in a Stew pan three or four Spoonfuls of Rice Flour, andi twelve Yolks of Eggs referving their Whites to be beat up to Snow and ufed, as hereafter: Mix your Flour and Yolks together, with as much Cream, or Milk, as you think proper, let it boil, and keep it ftirring; being half boiled, feafon it with a little Salt, fome Sugar, green Lemon-peel grated, fome preferved Lemon-pee! cut fmall, fome bitter Almond-bifkets pounded, crifped Orange-flowers, and fome Slices of Piflachoes, and let it boil, till done; let it be palatable, cool it, beat up your referved Whites of Eggs and mix them with your Cream ; then put into your Difh your Cream a Finger thick, with fome Slices of Savoy Bifkets over it; pour in it more Cream, lay over more Bifkets, and put more Cream over it; put your Difh over a moderate Fire, or fend it to be baked; cover your Difh with a little fire over it, that your Cream may rife, flrew it with Sugar, and put move Fire over it, to colour it. This Cream mufl be ferved up very hot. A Mufcovite I The Modern CoonJ 38# A Muscovite dainty Difh, called Kaifietc. P U T in an earthen Pot about a Quart of fine Flour, with five o ■ fix Quarts of Water, and let it be kept in a cool Place, nine Days, ftirring it now and then ; when you make Ufe of it, take about two Ladles, according to the Quantity you make, and put it in a Stew-pan over the fire, with a Quart of Cream, and a Lemon-juice, without ftirring it; as foon as the Whole is turned to Water, get your Hands to hold the Sieve to ftrain it off, throw away the firft Water, fqueefe the Remain¬ der, put it again in a Stew-pan, feafon it with a little Salt, and fet it to boil; when boiled, put it in Shells, or tin Veffels, and let it cool ; then turn your Shell, or Veffel, upfidedown into your Dilb, put fome good Cream over it, and ferve it up for a dainty Difh. This Difh may be ferved up with Sugar, inftead of Cream. An Amandee. BLANCH about one or two Pounds offweet Almonds, and pound them, moiftening them now and then with Water, left: they turn to Oil ; put a Kettle, or a Stew-pan, on the Fire, foak it in the Crum of a French Loaf, put in it your Almonds, and keep it ftirring; being thickened, ftrain it off, put it into the Stew-pan again, with a little Sugar, Salt, and Cinnamon, and let it boil, till it is pretty thick. CHAP. XLVIII. Of Artichokes, Afparagus, green Peafe, Cucum¬ bers, and Cabbage. Artichokes , the Italian Way. T AKE the middling Sort of Artichokes, pare and boil them, till you can eafily take off the Chokes, and cut fmall Parfley, \vith a few green Onions and Mufhrooms; put them in a Stew-pan over the Fire, with Half a Glafs of good Oil, Pepper, Salt, and fwcet Herbs ; put in a Baking-pan fome Slices of Bacon, place over thefe your Artichokes, put into every Artichoke Mufhrooms and green Onions, cover thefe with Slices of Bacon, and put them into the O- ven ; being done, take them out to drain, and difh them up wilh Ef- fence of Ham. At another Time, ferve them up with a white Sauce. Artichokes , the Brigoule Way. TAKE the middling Sort of Artichokes, pare them, and take off the Choke ; put them into a Stew-pan, feafoned with Pepper, Salt, a Crum of Garlic cut fmall, fomeTrufftes, Mufhrooms, green Onions, and Parfley ; put it all to your Artichokes, add a Glafs of Water with a Glafs of Oil, and let them ftew ; being done, difh them up with their Liquor and a Lemon-juice. C c Artichokes 3 36 The Modern Cook. Artichokes f,mothered. TAKE Artichokes, pare them, cut off the Tops of the Leaves, and let them boil, till you can take off the Choke; put in a Stew-pan Slices of Bacon and Beef, andfome Slices of Onion; put in your Arti¬ chokes, feafoned with Pepper and Salt; cover them with Slices of Bacon, moifteft them with Haifa Ladle of Broth, cover your Stew-pan, and let them boil, with Fire under and over; being done, take them out, drain them, and diffl them up ; pour over them Effence of Ham, to¬ gether with fome Slices of Ham, and fcrve them up hot. Artichokes in Surprize. TAKE the Bottoms offmall Artichokes, blanch them, to take off the Choke, and put the Bottoms into a white Braife ; make a fmall Salpi- con, as follows, viz. Take Sweet-breads of Veal blanched, and cut into fmall fquare Bits, the Bignefs of a fmall Pea, Mufflrooms, Truffles, and Cocks-combs cut into the fame; put all together in a Stew-pan with a little Cullis, and let it dew foftly ; being done, and of a good Taft;, take your Bottoms out of their Braife, fill one of them with your Salpicon, put upon this another Bottom, and fo go on ; foak ' them in beaten Eggs, ftrew them with Crums of Bread, and let them be fried in Hog’s lard ; being fried, difh them up, garnifh your Dilh with fried Parfley, and ferve them up hot. Artichokes with a white Sauce. BOIL fome fmall Artichokes in Water with Salt; when boiled, put the Bottoms in a Stew-pan with Eutter and Parfley, feafoned with Salt and Pepper ; thicken your Sauce with Yolks of Eggs, a Dalh of Vinegar, and a little Broth. Artichokes with Butter-. WHEN your Artichokes are boiled, as here above, take off the Choke, and make a Sauce with frefh Butter, Vinegar, Salt, and Nut¬ meg, and add a little flour, to thicken the Sauce. Fried Artichokes. CUT your Artichokes into Bits, take off the Chokes, and let them boil a little ; take them out, and put them a Soaking with Vinegar, Pepper, and Salt ; then dip them in a beaten Egg, flour them, and let them be fried in Llog’s-lard, or drawn Butter, and ferve them up with fried Parfley. You may alfo fry them rolled in flour without Eggs, or being blanched. 'The IVay of dr effing Cardoons. TAKE the Stalks of Cardees, the fineft you can get; take off the Leaves, one after another, pick the Hearts, cut the Cardoons (fo are called the Leaves which you have taken off) which are all good, the Length of four or five Inches, and throw them into Water; do the fame with all your other Cardoons; put Water over the Fire, put them, in, and blanch them, till you can eafily take off the Skin, and throw them in cold Water ; walh them very clean, one after another, without ufing a Knife, and keep them whole ; being waffled, put them a draining in a Cullender ; put in a Kettle a good Lump of Beef-fewet, fome Slices of Bacon, Half a Lemon cut in Slices, moreorlefs, accord- The Modern Cook.. 387 ing to the Quantity of Cardoons you have ; moiften them with Half Broth, and Half Water; put your Kettle over the Fire, and, when it boils, tafte your Broth, and let it be palatable; then put in your Car- doons, let tiiem boil foftly, take them out, ar.d drain them in a Cul¬ lender; keep a Cullis in Keadinefs like this here defcribed, viz. Take a Piece of \ eal, cut it in two or three Bits, put it in a Stew-pan with two oi^hree Slices of Ham, and an Onion and a Carrot cut in two ; cover ;lir Stew-pan, put it over the Fire, to fweat very gently, and, when your Meat begins to have a Colour, put in a Dull of Flour ; Fir if, moiften it with good Broth, feafon it with fweet Bal'd and Slices of Le¬ mon, let it flew gently, and keep it ftirring; thicken your Cullis, lhim the Fat well off, and drain it through a filk Strainer; put your Car¬ doons into that Gravy, fet it over a hot Stove, and let it be palatable and thin; being ready to ferve up, fqueefe into ic the Juice of an Orange, dilh it up, and ferve it up hot. If your Cullis is too brown, or too deep-coloured, put in it a good Lump of frefh Butter. I f your Cardoons are not touched at Table, ferve them up the fame another Time ; in Dilhing them up, ftrew them with Pannejan Cheefe, moiften them with your Cullis, ftrewing them again with the Cheefe, and let them take a Colour in the Oven, or under the Cover of a Ba¬ king-pan, with Fire under and over. At another Time, if you have not Cardoons enough, put a Cruft of Bread in the Bottom of your Dilh, or Pan, putting your Cardoons with their Gravy over it ; ftrew them with Parmefan Cheefe, moiften them with a little Cullis, go on in ftrew ing them with the Cheefe, make them take a good Colour, and ferve them up hot. Thf. Cardoons being blanched and boiled, as thofejuft fpoken of, may ferve for all Sorts of Courfes ; cut them either in Slices, or leave them whole as they are. They may be likewife ufed with Soups made either with F;lh, or Flelh, and need not be dreffed otherwife. The Cardoons alone give not the Tafte or Quality to the Soup, and, if you ufe them in Lent, you need not ufe any Fat ; however, blanch them, as before, and ufe them for what you think fit, ferving them up with a white Sauce, Artichokes with Fritters. TAKE fome Artichokes, order well their Bottoms, and cut off the Tops of the Leaves ; blanch them, that you may take off the Chokes ; the Chokes being taken off, put them in a Kettle with a Lump of But¬ ter, Salt, and a Ladle of Broth, and let themfoak; take them out and drain them, and make a Pafte with two Handfuls of Flour and two Eggs ; moiften it with Beer, or white Wine, put in it, it you will, a little Salt, that your Pafte may be as it fhould, with Halt a Glafs of Oil, throw your Artichokes into your Pafte, and fry them in Hog’s- lard, or in drawn Butter ; being fried, difh them up, garnilh your Dilli with fried Parfley, and ferve it up hot for a Side-difh. Artichokes with Oil. TAKE Artichokes, make all Bottoms of them, let them bol in Water, until you can eafily take off the Choke, take them out, and take off the Choke ; put them into a fmall Kettle with a Lump of But- Cc z tea, 38S The Modern Cook. ter, and Slices of Bacon and Lemons; moiden them with Water, put¬ ting in a litde Salt, and continue to dew them very foftly ; being done and very white, take them out, difh them up, feafon them with Salt, beaten Pepper, Oil, and Vinegar, and ferve them up cold. These Sorts of Artichokes in Bottoms may alfo be ufed or ferved up w ith a Ham fauce, with Slices of Ham over them. Another Time, they may be ferved up with a white Sauce, or Gravy-fauce : —-alfo with Parmcfan Cheefe, difhing them ^ with a little Cullis over them, and fome fcraped Parmefan Cheefe, and make them get a Colour in the Oven ; in ferving them up, put in a Lemon- juice, and ferve them up hot. Afparagus with Cream. . BREAK vour Afparagus into fmall Bits, let them be a little blanch¬ ed in boiling Water, and put them into Butter in a Stew-pan, or with Hog’s lard, if you have not very good Butter, taking Care that it be not all together too fat; put in it Milk and Cream, and feafon it, by Degrees, putting likewife in it a Bunch of fweet Herbs ; before ferv¬ ing them up, beat up two Yolks of Eggs with Cream, or Milk, to thicken your broken Afparagus, put in it a litde Sugar, and ferve them up at the fame Time.-'1 he fame may be done with Bottoms of Ar¬ tichokes, and with green Peafe ; but with thefe there mud be Sugar, and a little Pardey cut fmall ; as to the red, they are done all alike. You may alfo make Ufe of Afparagus with green Peafe, with a green Cullis made of Peafe Shells, or other Things, with a Crud in the Middle. Afparagus with Gravy. TAKE Tops of Afparagus, put them into melted Butter, with Par- fley. Chervil, and a green Onion cut fmall, which lad is taken out again ; feafon it with Salt, Pepper, and Nutmeg, and let it dew foftly with a little Broth over a gentle Fire ; being done, fkim off the Fat, put in Veal gravy, Effence, and Lemon-juice, and ferve it up w'ith a fhort Sauce. They alfo ferve up whole Afparagus with Cullis of Ham. Afaragus with Butter. LET your Afparagus boil in Water with Salt, and take Care they be n< t over-done : Being done, take them out to drain, and diih them up; make a Sauce with Butter, Salt, Vinegar, and Nutmeg, or white Pepper, keep it dirring, and pour it over your Afparagus, when difhed up. There is nodiing in all this but what is well knowm, as well as w'ith Afparagus in Sallet. The JVay of preferving Afparagus. TAKE off the hard Stalks, let the 4fparagus boil in Broth with Salt and Butter, put them again in cold Water, and let them drain; being cold, put them into a Veffel where they may lie at their Length, with Salt, whole Cloves, green Lemons, and as much Water as Vine¬ gar ; cover them with Butter melted, as with Artichokes, laying a linuen Cloth between the two, and keep them in a Place neither too hot nor too cold, to make Ufe of them upon Occafion ; foak them, and boil them, as the other. You may alfo preferve them in Oil. Afparagus 3 The Modern Cook. Afparagus ‘with Oil. TAKE fome Afparagus, fcrape them very clean, and let them be boiled in hot Water with Salt ; obferve that they be firm, not too much done ; take and difh them up, put in it beaten Pepper, Oil, Salt, and Vinegar, and ferve them up for a Side-dilh. Another Time, ferve them up with a wliite Sauce, or with a Gruvy-fauce. 4 Afparagus with green Peafe. TAKE the fmalleft Sort of Afparagus, cut them like green Peafe as fmall as you can, and cut nothing but what is tender, if your Af¬ paragus are large, fplit them in four. Being thus cut, blanch them, and put diem in a Stew-pan with a Lump of Butter ; give them forr.e Tofles upon the Fire, flour them a little, feafon them with Salt and Pepper, and moilten them widi a little Broth ; let them have a good Tafte, and thicken them with Yolks of Eggs, and a little Nutmeg ; put a Cruft of Bread into a Difh, and your Afparagus over it, and ferve them up hot for a Side-dilh. You may likewife ferve them up with a brown Sauce, mciftening them with Gravy and Cullis. A Side-dijh of Peafe , the Porfjguefe Way. YOUR Peafe being wafhed, cut into them fome Lettuce, in Pro¬ portion to the Peafe you have; put in it a Bit of Sugar as big as the End of your Thumb, fome fine Oil, four or five Mint leaves cut fmall, with Parfley, Onions, Shalots, a Crum of Garlic, a little Savory, Nut- meg, Salt, a little Pepper, and a little Broth; put them over the Fire, ana let them have but little Broth, when you ferve them up ; poach fome frelh Eggs in it, making a Hole for the Place each Egg is to have; then cover your Stew-pan again, boil your Eggs with a little Fire upon the Cover, Aide them into your Did), and ferve them up hot. Fine Beans are drefled, in the fame Manner; but take Care not to blanch them, and to put them in juft as they are, as the Peale, without putting them in Butter. Green Peafe with Cream. TAKE fine green Peafe, wafh them in hot Water, put them in a Cullender to drain, and put them in a Stew-pan with a Lump of But¬ ter, and a Bunch of fweet Herbs; put them upon the Fire, tofs them up, put a Daft of Flour to them, and moiften them with boiling Wa¬ ter, feafoned with Salt, and a Bit of Sugar, and let them llew; being ftewed, boiled fhort, and ready to be ferved up, put in a little Cream ; let them have a good Tafte, di(h them up, and ferve them up hot fora Side difh. Other green Peafe. TAKE fine green Peafe, walh them in hot Water, put them in a Cullender to drain, and put them in a Stew-pan with a Lump of Butter; put them over the Fire, tofs them up, ftrew a Duftof Fiour over them, and moiften them with boiling hot Water, feafoned with Sa t and a Bit cf Sugar ; make a Bunch of Lettuces bound with Packthread, and a Bunch of green Onions, and put thefe in your Peafe ; be.ng done, take out the Lettuce and Onion, let them have a good Tafte, let the Sauce be very Ihort, and ferve them up hot for a Side-diih. 7 C c 3 The r 390 The Modern Cook. The Way of preferring green Peafe, TAKE green Peafe, the Quantity you like, blanch them, and put Salt in the Water; when they have had two Boils, take them out, fpread them upon a clean Table-cloth, and leave them there, till they be cold ; being cold, let them dry in the Sun, if you have the Conve¬ nience, or in an Oven not too hot; being dry, put them in a dry Place, and, when you make Ufe of them, put them in lukewarm ^jater, to make them turn green again: If you have large dry Peafe, put a Handful to them, wliich will thicken them, and let them flew ; being ftew’d, put a Lump of Butter in a Stew-pan, a Bunch of green Onions, and a Bunch of Lettuces, if you have any, and then your green Peafe ; fee that the large ones be taken out, tcfs them up, ftrew a Duft of Flour over them, moillen them with good Broth, feafon them with Salt and a little Sugar, let them go on a Stewing, and have a good Tafte; being ready to be ferved up, thicken them with Eggs, if you think fit, or with Cream. If you have not a Mind to ferve them this Way, thicken them with a little Elfence of Ham, put in your Difh fome Bits of Crufts of Bread fry’d, with your Peafe over them, and ferve them up hot for a Side-difh. Other green Peafe. TAKE fine green Peafe, wa(h them in hot Water, put them in a Cullender to drain, ar.d put them in a Stew-pan with a Lump of Butter and a Bunch of fweet Herbs; put them over the Fire, tofs them up, ft -ew them with a Duft of Flour, moiften them with a little boilingWattr, and let them ftew foftly; being ftewed, thicken them with Effence of Ham, audletthem haveagoodTafte ; being readytobeferv’d up,putin a Dozen fry’d Crufts of Bread, difh then up, and ferve them up hot for a Sided ih, A Side-difh of fine green Beans. T A K E young green Beans, let them be blanch’d, and put them into a Stew-pan with a Lump of Butter, a Bunch of Pariley, green O- nions, and Savory ; ftrew it with a Duft of Flour, tofs it up, moiften it with a little good Broth, feafon it with Pepper and Salt, and let it have a good Tafte and be well done; being done, thicken it with Yolks of Eggs and a little Nutmeg, difh it up, and ferve it up hot for a Side-dilh. Another Side-difh of the middling Sort of Beans. , T A K E your Beans, blan Ji them to take the top Skin off, and put them in a Stew-pan with a Lump of Butter, a Bunch of Pariley, green Onions, andSavory; ftrewaDullofFlouroverthem, tofsthemup, moiften them with Eroth, feafon them with Pepper and Salt, and let them have a good Tafte and be done enough; being done, thicken them with your Yolks of Eggs, beat them up with Cream, a little Nutmeg, and Pariley cut fmal), diih them up, and ferve them up hot for a Side-difh. A Side-difh -of Beans, the Italian Way. TAKE fine Beans, take the top Skin off, and put them in a Stew- pan with a Lump of Butter; take two or three Artichokes, take off Part ofthe Leaves, cutyour Artichokes into five or fix Pieces, and blanch them, till you can take off the Chokes; the Chokes being taken off, put them jn your Beans, moiften them with Gravy and Cullis, and Half a Glafs of The M o d e r N C o o K. 391 of Champaign, put them over a great Fire, and Ikini well off die Fat» put to them a Crum of Garlic, a Lemon-juice, and a Spoonful cf Oil, let them have a good Talle, difli them up, and ferve them up hot for a Side-dilh. French Beans with Gravy. TAKE young French Eeans, cut them in Slices, put Water in a Stew-pan, with Butter and Salt, flew them, and then cut fmall an Onion or a green Onion ; put a Lump of Butter in a Stew pan, let it be melted upon the Fire, put in it your Onions cut fmall, and tofs it up; put in your Beans, which were drain’d in a Cullender, and to's them up; put a Duft of Flour over them, moiften them with their own Both, or Broth made with Meat, ieafon’d with Salt, and let them be of a good Tafte ; being ready to be ferv’d up, make Sauce with Yolks of Eggs, beat the fame up with Parfley cut tma.i, and a Dalh of Vinegar, and ferve them up hot for a Side-difh. French Beans with Gravy. YOUR French Beans being pick’d and cut in Slices, put them in boilingWater with a Lump ofButter and Salt; being boil’d, cut fmall a green Onion or another, and put a Stew-pan with a Lump of Batter o- ver the-eFire; put in your Onion cut fmall, and tofs it up; put in your Beans, and tofs them up likewife ; then moiflen them with Broth, put in it a Bunch of fweet Herbs, and feme of their Broth, if you will, and let them flew ; let them have a good Tafte, and, being re ady to be dilh’d up, thicken them with Cadis; ftrew in it a little Pardey cut fmall, and, in ferving them up, a Lalh of Vinegar, and ferve them up hot for' a Side-dilh. Forc'd Cucumbers. TAKE your Cucumbers, pare them well, and take out the Seeds, without cutting them; they mult not be ol the larger Sort; make Force-meat with the Flelh of all Sorts of Fowls, and, if you will, witn a Piece of Veal, all together well minced with Bacon blanch’d, a little white Sewet, Ham boil’d and cut fmall, Mulhrooms, Trufl.es, and all Sorts of fweet Herbs, allthiscut fmalland feafon’d ; put the force meat into your Cucumber^ which are to be a little blanch’d ; put them a ftewing in good Gravy, or a Braife of Veal, and let them not be too much done. Being taken out, they are cut in two and cool d, and they make a Palte, as if it were for Fritters made with Apples; the Palte is to be made of fine Flour and Water, a little Salt, and a very little melted Butter with an Egg, all well beaten up together ; then make fmall Skewers, the Bignefs of a Quill, and flick them crols through your Cucumbers, fo that the Ends be all on one and the lame Side, that you may flick them into a Piece of Beef; put them a load¬ ing in this Palte, and, having fome Hog’s-lard hot and ready, let them take a good Colour ; your Piece of Beef bang drelfed with a mine d Sauce made of Ham, put your Marinade over it, and (tick in it your forc’d Cucumbers. If you have any Force-meat remaining, roll it with your Hand roll’d in Flour, and make of it Balls, the L gnci. of an Egg, which put a Hewing at the fame Time with your Cucumbers, and very gently, fo that the Force-meat may flick. 1 hey mult be rry d, jn the fame Manner. C c 4 Forc'd 39 2 The Modern Cook, Forc'd Cucumbers in Lent. T A K E your middling Sorts of Cucumbers, pare them, and take c’ean out their Seeds on one of the Ends; make Force-meat with Carps-flefti, Eels flelh, Mufhrooms, and Truffles; mince all together well, and feafon it with Pepper, Salt, Cloves, all Sorts of fweet Herbs, good Butter, and the Bignefs of an Egg of Crums of Bread foak’d in Cream, with the Yolks of two Eggs, all pounded together ; force . therewith your Cucumbers, and let them dew over a flow Fire in a Stew-pan, with Fifh-broth and thin Peafe-foup; being done as it fhould be, difli them up, cut them at Length in two, and ferve it up with a fmall Ragout, made with Muflirooms and Melts. You will fee the Way of making the Ragout, in the Chapter o f Ragouts. Cucumbers. FORCE them as thofe above, and let them be dreffed with good Gravy; being done, fkim well off the Fat, and let there not be too much Sauce; thicken them with fome good Cullis, before you ferve them up, put in it a Dalh of Vinegar, and ferve them up hot; all mud be of good Brown. They terve up likewife forc’d Cucumbers with a Ragout, and with a white Sauce. To preferve Cucumbers. T A KE your Cucumbers not too ripe, and of a good Qua-lity, place them neatly in a Tub with Salt, and Half Water and Half Vinegar, fo that they may foak wejl; they mud be well cover’d, and not touch’d, for a whole Month. When Cucumbers are out of Seafon, K , they may ufe thefe, having well pared and foak’d them; if it is to garr.ifh a Soup with them, they mud be blanch’d, and, when they are to be in Slices ferv’d either with Fifli, or Flefh, they cut them like other Fillets, and blanch them as when they are fiedi. They may be of great Ufe the whole Winter, and in Lent. When they have a Mind to make a Sallet of them, they eat them with Pepper and Silt. I hey call them ■pickled Cucumbers , to which Purpofe they take the fmalled, at the latter Seafon of the Year; they are pickled with Bunches of Purdane, and particularly witli PaJJe-Pierres , which ferve as a Garnifhing for thefe Sorts of Sailers. They may alfo be ufed for all Entries, indead of Cucumbers. Forc'd Cabbage for Entry. T A K E a good round Head of a Cabbage ; take off the Stalk, and rt little of the Heart, let it be blanch’d in Water, take it our, and let it drain ; open it dextroudy, and extend the Leaves, which, however, inud hold together ; being open’d, put in the Middle of it Force-meat made of Flefh of Fowls, fome Bits of a Leg of Veal, blanch’d Bacon, Beef-fewe", a Bit of boil’d Ham, Truffle "and Mufhrooms cut fmall) Pardey, and green Onions, with a Lrum of Garlic ; all together feafoned with fweet Herbs, Spices, Crums of Bread boil’d in Milk, and two whole Egg , with two or tlree Yolks, all together well minced ; put this Force meat into the Heart of it, cover it with fome Leaves, and put more Force-meat in it; cover it again with Leaves, continue to do fo to the Jad, and bind it well together with Packthread, The Modern Cook. 393 Packthread. Put in the Bottom of your Stew-pan, or Kettle, fome Slices of Bacon and Beef; put in it your Cabbage thus forced, feafoned with Salt, Pepper, Onions, fweet Herbs, and Cloves; go on covering; it Top and Bottom alike, moiften it with Broth, cover the Kettle, ai d put it a hewing with Fire under and over ; being done, take it out, drain it, dilh it up, put over it Cullis of Ham, andferveit up hot for Entry. They may alfp make a forc’d Cabbage with Fifh-flelh, and o- ther Garnitures, as with a Carp, or Pike, or other Filhyou would force. Colliflowers with Gravy , for a Side-dijh. PICK clean your Colliflowers, and let them be walked in Water ; that is to fay, take a Kettle, and fill it half with Water, a Dull of Flour, a Bit of Butter, two or three Slices of Bacon, and afterwards fome Salt; when your Water boils, put in your Colliflowers, let them be boiled fomething more than half, take them out of that Water, and let them be well drained ; place them in a Stew-pan, and put in it a thin Cullis made of Veal, and a fufficient Quantity of Cullis of Ham, fo that it may foak well; then put them over again with a flow Fire, and let them flew very gently; when ready to ferve up, take a Lump of good Butter, the Bignefs of one or two Walnuts, rolled in Flour, which divide into four or five Bits in your Stew pan, and keep them continually ftirring upon the Fire ; fee and talle, whether it be cf a good Relilh, add to them a flight Dalh of Vinegar, and ferve them up hot. These Colliflowers ferve to garnilh Soups made with Colliflowers. They alfo eat Colliflowers like Sallets; but all this is fo common, that it is not worth While here to fpeak any farther of it. CHAP. XLIX. Of hot fecond Courfe Difhes. A Ragout with Palates of Beef. AKE fome Palates of Beef boiled, take off the Skin, clean 1 them well, cut them in fmall Slices, and put them in a Stew- pan with fome melted Bicon, a Bunch of fweet Herbs, and fome Mulhrooms; put them a little While over the Fire, moiften them with Gravy, feafon them with Salt and Pepper, and let them flew over a flow Fire ; being done, take off the Fat of your Ragout, thic¬ ken it with Cullis of Veal and Ham, or Cullis of Partridges, let your Cullis be palatable and highly relilhed, dilh it up, and ferve it up hot. Another Ragout with Palates of Beef, the Italian Way. TAKE Palates of Beef, ordered as thofe before, cut them in fmall Slices like Dice, and put them in a Stew-p3n with Half a Glafs of Oil, as much of white Wine, a Spoonful of Cullis, and a Bunch of fweet Herbs ; let it flew flowly, and, when ready, tafte it ; let ;t be relilhing, take off the Fat, dilh it up, and ferve it hot for a fe¬ cond Ccurfe. Other 394 The Modern Cook. Other Palates of Beef , flicking to the Difh. GET Tome Palates of Beef, done as before, 'and put in the Bottom of your Difh fome rafped Parmefan Cheefe, with a little Cullis; put in it your Palates of Beef, pour fome Cullis over them, ftrew over fome of the aforefaid Cheefe, and fend it to the Oven, to get a Colour ; when done, add to it fome EfTence, and the Juice of a Lemon, and ferve it up hot for a fecond Courfe. Calves Ears. GET fome Calves Ears blanched, and cover the Bottom of a Stew- pan with fome Slices of Bacon ; put in the Calves Ears, feafon them with Salt, Pepper, fome Sprigs of fweet Bafil, and fome Slices of Onion and Lemon, and cover the Whole with Slices of Bacon ; then take the White either of a fat Pullet, a Chicken, or other Fowl, with a little Beef-fesvet, a Bit of Bacon blanched, and a blanched Calf’s Ud- der; mince all, and feafon it with Salt, Pepper, fweet Herbs, fine Spices, Parlley, Hired Chibbols, Mufhrooms, a Bit of the Crum of a Loaf dipped in fome Milk, and two or three Yolks of Eggs ; all being well minced, put it in a Difh, and, the Calves Ears being done, take them out, drain them, and fluff them between the two Skins; being fluffed, dip them in fome beaten Egg, ftrew them with Crums of Bread, and fry them; being fried, lay them in a fmall Difh, garnilh it with fried Parfley, and ferve them up hot for a fecond Courfe. At another Time,' fluff the Calves Ears in the Infide, and roll them up, doing the reft, as before. Anchovies, in the Form of a Canopy-bed. TAKE fome Anchovies, wafh them, flit them in two, and bone them ; cut fome fmall Slices of Bread, the Breadth of a Thumb, and the Length of a Finger, and fry as many as you pleafe ; put in the Bottom of a Difh fome rafped Parmefan Cheefe, put over it the fried Bread, moiften each Slice with a little Cullis, ftrew over again fome Cheefe, place on your Anchovies, and moiften them with Cullis; make another Laying of fried Bread, and place them acrofs, fo that the Middle of each Siice of it be oppofite to the Ends of the Slices of Bread placed before ; the Difh being thus filled, put it in the Oven, or under a Cover, with Fire under and over, to get a Colour; being ready, ferve it up hot for a fecond Courfe. Anchovies like lighted Matches. YOUR Anchovies being ordered, as thofe before, dip them in white Wine, and make a Pafle, as follows: Take a fufficient Quanti¬ ty of fine Flour, and mix it with Wine, or Beer ; put fome Hog’s-lard over a brifk Fire, dip your Anchovies in the Palle, put them, one after another, in your Hog’s-lard, and take Care they don’t flick together ; being pretty well coloured, take them out, drain them, fry fome Parfley, difh up your Anchovies, garnilh them with the fried Parfley, and ferve them up immediately. At another Time, dip your Anchovies in beaten Eggs, ftrew them with Crums of Bread, and fry them in Hog’s-lard, a* before. Amourettes. 395 The Modern Cook. Amourettes. G ET a fufficient Quantity of Pith, cut it in Pieces about fix In¬ ches long, and put it in a Stew-pan with Onions cut in thin Slices, fome Spr.gs of Parfley, and a little fweet Bafil; feafon it with Salt and Pepper, and either the Juice of a Couple of Lemons, or fome Vinegar, and a Glafs of Water, and let your Pith be in this Pickle two Hours; then take them out, drain them, dip them in Flour, and fry them, fo as to make them crackling and fpungy ; being fried, dilli them up, and ferve them up hot for a dainty Dilh. I At another Time, dip your Pith in Pafte. To aft s with Ham. CUT fome Ham in Slices, neither too thick nor too thin, and both Ends of them fharp-pointcd ; place them in a Stew-pan, with a little melted Bacon; cover the Pan, let your Ham foak flowly over a ! Stove, and, one Side of your Ham being coloured, turn them ; when I done enough, take them out of the Pan, and put in it thin Slices of I Bread, like thofe of Ham ; being fried, take them out, put in H ilf I a Spoonful of fine Flour, moiilen it with a little Gravy, or Broth, a i little of your ordinary Cullis, and feafon it with fome M'lfhrooms, j whole Chibbols, a Clove of Garlic, a Glafs of Champaign, and Slices 1 of Lemon ; let it llew, fkim off the Fat, and (train it through a filk Sieve ; then put it again into a Stew-pan, with your fried Slices of I Ham, and keep it warm; being ready to ferve, put your fried Slices \ of Bread in the Bottom of your Diih, place a Slice of fried Ham I over each Slice of Bread, pour your Sauce over it, and ferve it up hot for a dainty Difii. Slices of Ham dreffed , another V/ay. O R D E R fome Slices of Ham, as thofe before, cut a Fillet of Veal in pretty thin Slices, but fomething larger than thofe of Ham, beat them flat, fpread them over the Drefler, and feafon them with Parfley, ihred Chibbols, Muihrooms, and Truffles, if you have any, lhred fweet Herbs, a little Shalot, and a little pounded Pepper ; dip your Slices of Ham in beaten Eggs, lay them over your Slices of Veal, and make another Laying of Veil, to cover your Slices of Ham ; then cover the Bottom of a Stew-pan with Slices of Bacon, place over them your Slices of Flam, cover them with fome other Slices of Bacon and Biy-leavcs, moiften it with a Glafs of Champaign, cover your Pan, and let it flew flowly, with Fire under and over; your Slices of Ham being ready, dilh them up, take out the Bacon, fkim off the Fat, put in the Juice of a Lemon, with a little Cullis and Gravy, and lec it flew ; when done, ftrain it through a filk Strainer, pour it over your Ham, and ferve it up hot for a dainty Dilh. Toajts with Veal-Kidnies. TAKE the Kidney and its Fat out of a Loin of Veal roafled, mince it, put it in a Mortar, and make a Pafte as follows, via. Put over the Fire, in a Stew-pan, Butter, the Bignefs of a Walnut, with a proportionable Quantity of Water and fine Flour, and ftir it, till your Pafte flicks no more ; put this Pafte in the Mortar with the minced Kidney, add a little Parfley, fhred Chibbol, the Yolks and Whites of fix Egg?, feafon it with Salt, and pound it; being pounded, put in fome on 6 ^ The Modern Cook. fome preferred Lemon-peel; get fmall Slices of Bread, e'ther long, fquared, or in the Shape of Hearts, cover them with your Ingredients, and put them in a B.iking-pan, or Diih, to be baked in the Oven, or dreffed under a Cover, with Fire under and over; being pretty well coloured, ftrew them with Sugar, glaze them with a red-hot Fire (ho* vel, dilh them up, and ferve them up hot for a dainty Diih. Toafis with Veal-Kidnies , another Way. T A K E a Kidney, like that before, mince and pound it the fame ; feafon it with Salt, fhred Parfley, preferved Lemon-peel, and fix Yolks of Fggs, with the Whites beaten up to Snow ; your minced Kidney being pounded, take it out of the Mortar, mix it with your beaten "Whites of Eggs, lav it over Slices of Bread, and drefs them, as before; being done, drew Sugar over them, do them again either in the Oven, or under a Cover, with Fire under and over, glaze them with a red-hot Fire (hovel, dilh them up, and ferve them up for a dainty Dtlh. Other To aft s with Veal-Kidnies. MINCE, pound, and feafon your Kidney and the Fat, as before ; put it over feme Slices of Bread, andiby them in Hog’s-lard ; being fried, drain them, drew them with Sugar, glaze them with a red-hot Fire-lhovel, and ferve them up hot for a dainty Difh. A Ragout of Sweet-breads of Veal. WASH your Sweet-breads well, blanch them in boiling Water, put them in frelh Water, take them out, and wipe them dry ; put them in a Stew-pan, with fome melted Bacon and a Bunch of fweet Herbs, and feafon them with Salt, Pepper, and fome Mulhrooms arid Trudies cut in Slices; put them over a Stove, flour them, moilten them with Gravy, or Broth, and let it (lew over a flow Fire ; being done, take off the Fat, thicken your Ragout with a Cullis, tafle it, let it be reliihing, difli it up, and ferve it up hot for a dainty Dtfln Sweet-breads ofVeaU the Dauphine Way. TAKE the larged Sweet-breads you can get, order them, as thofe before, open them and flit them round, and fill them with Stuffing made with Chickens. To make this Stuffing, fee the Chapter of Stuffings. Put in a Stew-pan Slices of Bacon and Veal, feafoned with Salt, Pepper, fweet Herbs, fine Spices, whole Chibbols, and an Onion cut in Slices; put in the Sweet-breads, feafon them, cover them with Slices of Veal and Bacon, cover the Stew-pan, and flew them, with Fire under and over; the Sweet-breads being done, take them out, take out the Slices of Bacon, put in a Ladle of good Broth, let it flew, drain the Broth through a filk Strainer, and take off the Fat; then put the Broth in a clean Stew-pan, till it turns to a Jelly, put in the Sweet breads to glaze, and put an Effence in your Difli with your Sweet breads over it. Stuffed Sweet-breads , the Dauphine Way^ with a Ragout of Craw-fifh. YOUR Sweet-breads being fluffed, and done in the Braife, as thofe before, take them out of their Braife, drain them, and keep V them The Modern Cook. 397 them warm; let their Liquor turn to a Jelly, and glaze, as before ; put a Ragout of Craw-filhi under them ; the Way of making which fee, in the Chapter of Ragouts of Cra^w fjh. Stuffed Sweet-brcuu-, the Oau- pbine Way, may likewife be ferved up with a Ragout ofOyfters. The Way of making it fee, in the Chapter of Oyjlers. Sweet-breads in Scotch Collops. 7' A K Efome large Sweet-bread% dip them in Water, blanch them, put them in frefti Water, part them, and lard them with middling Bacon ; being larded, put them in a Stew pan, the larded Side upwards with a Ladle of Broth, fome Bits of Veal and Slices of Ham, and let it ilew; the Sweet-bread; being done, take them out, and ftnin their Liquor through a fi.k Sieve. Put this Liquor on again, and let it Hew to a Jelly ; then put in again your Sweet-breids, cover the Pan, and put it over hot Aihes, to glaze the Sweet-b eads gently. B ing ready, difh them up, moiftening thofe that Hick to the B >ttom with a little Broth and Cullis, to make them come off; let the Cullis be relifhing, ftrain it through a Sieve, and ferve it up for a dainty Difh. Roafted Szveet-breads. YOUR Sweetbreads being larded with irrddling Eicon, put them on Skewers, and tie them to the Spit. Being roafted, difti them up, either over feme Fflence of Ham, or over fome Gravy, and ferve them up hot for a dainty Difh, with the Juice of an Orange. Szveet-breads drejjed with fweet Herbs. C O V E R the Bottom of a Stew-pan with Slices of Bacon and Veal, feafoned with Salt, Pepper, fweet Herbs, a little fine Spice, an Onion cut in Slices, and fome whole Chibbols. Your Sweet-breads being blanched, part them, place them in the Pan, feafon them Top and Bottom alike, cover them with Slices of Veal and Bacon, cover your Stew pan, and flew your Sweet breads, with Fire over and under. Being ftewed, take them out, lay them in a Difti, or in a Baking-parr, ftrew them with Crums of Bread, and let them get a Colour. Take fome green Truffles, peel and mince them very fmall, put them in a Stew-p 3 n with fome Cullis and a little Effence of Ham, and let it flew over a flow Fire; let the Cullis be palatable and highly relifhed. Your Sweet-breads having got a Colour, take them out, drain them, difh them up with the Culfis, and ferve them hot for a dainty Difh. 1 f you have no Truffles, make Ufe of Effence of Ham, with the Juice of an Orange or a Lemon, put your Sweet-breads over it, and ferve them up hot for a dainty Difh. Another Sort of Szveet-breads fluffed with fweet Herbs. YOUR Sweet-breads being blanched, flit them round, and fluff them, as Laid before. Take as many Pieces of Paper as you have Sweet-breads, and put over each Paper a Slice of Bacon and a fmall Slice of Ham; feafon them with Salt, Pepper, fweet Herbs, a little fine Spice, and fome Chibbols ; put a Sweet-bread over each of them, feafon Top and Bottom alike, and cover each of them with a thin Slice of Veal and a Slice ofBicon ; then wrap them up in their Paper tied with Packthread, dip them in thin Pafte, place them over hot Cinders, cover them with the fame Cinders, and now and then put on frefli Cinders, ^Modern Cook. Cinderr, daring two Hours. Your Sweet-breads being done, take thtf Paper off, diih them up with a Ragout of Ham over them, and ferve them up hot for a dainty Di(h. If you will not make Ufe of a Ragout of Ham with your Sweet¬ breads, put an Effence of Ham over them ; they may likewife be done in a Baking-pan in the Oven. Sweet breads marinated. TAKE fome Sweet-breads, let them foak in frefh Water, blanch them, cut them in long Pieces, and put them in a Stew-pan with Salt, Pepper, fweet Bafil, an Onion cut in Slices, either fome Vinegar, or the juice of a Lemon, a Bit of Butter, and fome Broth ; put them over t h e pj r e, to get a Relifh ; being marinated enough, take them our, dip them’in a Couple of Eggs well beaten, drew them with Crums of Bread, and fry them in Hog’s-lard; when fried, difh them up, garnilh your Difh with fried Parfley, and ferve them up for a dainty ^ At another Time, inftead of Crums of Bread, ufe fine Flour. A Ragout of fat Livers. GET fome fat Livers, take off the Gall, blanch them, and put them in fome frefh Water ; put in a Stew-pan fome Mufhrooms, with a Bunch of fweet Herbs, and Truffles cut in Slices; moifien it with Gravy, let it flew over a flow Fire, and, being half dreffed, put in the Livers, but let them not be too much done ; when ready, take off the Fat from your Ragout, thicken it with a Cullis or Effence, let it be palatable and highly relifhed, difh up your Livers with their Sauce and all the reft over them, and ferve them up hot for a dainty Difh. Another Ragout of fat Livers. GET good fat Livers, take off the Gall, and blanch them ; mince the fmall Livers of them with Mufhrooms, Truffles, Parfley, Chibbol, a ii tt ] e Bacon, and fome dreffed Ham, and feafon it with Salt, Pep¬ per fweet Herbs, and fine Spices ; put your Stuffing in a Difh, and put’ your Livers over it, being feafoned with Salt and Pepper; co¬ ver it with Slices of Bacon, and let it be baked. Being done, take cut the Slices of Bacon, fkim off the Fat, put over the Livers the Juice of a Lemon with fome Cullis, and ferve them up for a dainty At another Time, you may ftrew over them rafped Parmefan Cheefe, and then they are called Livers, flicking to the Dijb , with Parmefan Cheefe. . . You may likewife put them in a Paper-cafe, after having put in a little Stuffing, as faid before ; then place the Livers over the Stuffing, and cover them with Slices of Bacon ; this done, take out the Bacon, put the Juice of a Lemon over them, and ferve them up for a dainty Difh. , • Fat Livers in Cauls. GET feme fat Livers, take off the Gall, blanch them, put them in frefh Water, and drain them; blanch alfo Livers of Fowls, and mince them with a little Parfley, Chibbol, Mufhrooms, feraoed Bi- con and the White of fome Fowls; feafon it with Salt, Pepper, fweet ’ Herbs, The Modern Cook. ^99 Herbs, fine Spices, Come few Rocamboles, and the Yolks and White* of a Couple of Eggs; take a Calf’s Caul, cut in Pieces the Breadth of a Hand ; put in each of them a little of this Stuffing, and then a Bit of the fat Livers; cover it with fome of the fame Stuffing, and turn them upfide down ; cover the Bottom of a Baking-pan with Slices of Bacon, place over them the Livers in Cauls, and pour fome melted Butter over them with Crums of Bread ; bake the Livers, or do them under a Cover, with Fire under and over; let them be pretty well coloured, diffi them up with fome thick Gravy and the Juice of an Orange, and ferve them up hot fora dainty Diffi. Another Sort of Livers in Cauls . CLEANSE and blanch fome Livers, as before; get alfo fom# Sweet-breads cut in long Pieces, and fome Muffirooms, put it in a Stew-pan, with fome boiled Ham cut in fmall Dice, and moiften it with Gravy and Cullis; cut each Liver in two or three Pieces, put them in the Stew-pan, let it Hew (lowly, and be reliffiing ; do not make too much Sauce, and put in the Juice of a Lemon ; take the Stew pan off, put eight Yolks of Eggs, and beat up the Whites to 'Snow ; then take a fmall Stew-pan, cover the Bottom with thin Slices of Bacon, and put over them a Calf’s Caul; mix the White of your Eggs with the Livers, wrap all together up in the Caul, put over it fome Slices of Bacon, and do it in the Oven, or with Fire under and over; being done, turn the Pan upfide down, take off the Fat, diffi up thefe Livers with a little Effence of Ham over them, and ferve them up hot for a dainty Diffi. Ducks Tongues. G E T as many Ducks or Geefe Tongues as you can, fifty Tongues will fill up a fmall Diffi; blanch them, put them in a Stew-pan over fome Slices of Bacon, with Onions cut in Slices, and fome Sprigs of fweet Bafil, and feafon it with Salt, Pepper, and fome SI ices of Lemon ; cover it again with a large Slice of Bacon, maiden it with a Spoonful of Broth, and let it Hew together; the Tongues being done, drain them and put them in fome Effence of Ham, or an Italian Sauce, and put them, for a Minute, over the Fire, to take a Reliffi ; being ready to ferve, let your Tongues be reliffiing, add the Juice of a Lemon, and ferve them up hot for a dainty Diffi. At another Time, garniffi them with Muffirooms, Truffles, Cocks- kidnies, and Cocks-comfys. The Manner of dr ejfng Cocks-combs. BLANCH fome Cocks combs, and pick them ; let them be done in a white Sauce made with Water, Salt, a Bit of Butter dipped in Flour, fome Slices of Bacon, fome Cloves and Slices of Lemon. Being done, ufe them with all Sorts of Ragouts made with Cocks¬ combs. A Ragout with Cocks-combs for a dainty D!Jh. TAKE fome Muffiroom*, and cut them in Bits; put them in a Stew pan with a Bunch of fweet Herbs, and fome Truffles cut in Slices, if you have any; then moiiten it with Gravy and Cullis, and let it Hew (lowly; put in fome Cocks-combs, and the Juice of a Lemon, and 4co The M 0 6 E R n C 6 o R.' and take out the Bunch. Let your Ragout be relifhing, difh it ap and ferve it up hot for a-fmall dainty Difh. A Ragout with Cocks-cotnbs with a white Sauce , for a dainty Difh. P LT T in a Stew-pan a Bit of Butter and a Bunch of fweet Herbs, with forne Mufhrooms cut in Bits, and Truffles, if you have any ; tofs it up, put in about Half a Spoonful of fine Flour, moiflen it with a little Broth, feafon it with Salt and Pepper, and let it flew over a flow Fire. Now put in your Cocks-combs, and thicken your Ragout with Y dks of Eggs and Cream, mixed with a little Nutmeg ; let your Ra¬ gout be palatable, and ferve it up hot for a dainty Dilh, or for what you think fit. Another dainty Difh with Cocks-combs. T A K E a Bit of blanched Bacon, a Calf’s Udder, and the White of fome Fowls and Partridges ; mince all together, feafon it with Salt, Pepper, fweet Herbs fine Spices, fhred Mufhrooms and the Yolk of an Fgg, and mince it again. Then take fome large Cocks-combs half boiled, open them, and fill them with this minced Meat; putin the Bottom of a Stew-pan fome Slices of Bacon and Veal; place ever them your fluffed Cocks-combs, with fome Slices of Lemon, and a Sprig of fweet Bafil ; cover it with Slices of Bacon, and moiflen it with a Spoonful of Broth i let it flew flewly, and, your Cocks-combs being done enough, take them out to drain ; put a little Cullis in the Bottom of your Difh, put in the Cocks-combs, make them ftand up right as they are upon the Head, and put them over a Stove, till they flick to the Bottom of the Difh. Being ready, put fome Eflence over them, and ferve them up hot for a dainty Difh. A Ragout made with Cocks-combs , Cocks-kidnies , fat Livers, &c. called a mix t Ragout. PUT in a Stew-pan. a Bit of Butter, a Bunch of fweet Herbs feme Mufhrooms, and Truffles; put it, fora Minute or two, over the Fire, flour it a little, moiflen it with Half a Spoonful of Broth, feafon it with Salt and Pepper, and let it boil a little ; then put fome Cocks-combs, Cocks-kidnies, fat Livers, and Sweet-breads; let your Ragout be palatable, thicken it with Eggs, and ferve it up hot for a dainty Difh. If you will make this Ragout brown, infiead of moifiening it with Broth, moiflen it with Gravy, and thicken it with your Cullis. Hogs Ears. HOGS Ears, called Panache, may be ufed, feveral Ways, for dainty Difhes, after they are well done, and well feafoned. A Ragout called Menu de Rois, the King's Privy-purfe. CUT fome Hogs Ears in two, then in long and thin Slices, and put them in a Dilh ; cut fome Onions in long Slices, put in a Stew-pan a Piece of Butter and your Onions, and tofs it up; then put in the Ears, flour it and moiflen it with Gravy, and let it flew flowly ; being ready to ferve, put in a little Cullis and Muflard, let your Ragout be palatable, and ferve it up hot for a dainty D.ih. *The Modern Cook; 4 ot Hogs Ears flicking to the Dijh, TAKE fome Livers of Fowls, mince them with Parfley, Chibbolsj Muff, rooms, and fcrap’d Bacon, and feafon it with Salt, Pepper, fweet Herbs, and Spice 5 mix this Stuffing with a little Cullis in your Diih, put the Flogs Kars in it, with a little Cullis over them, drew over raid’d Parmefan Cheefe, and keep them in the Oven, till they ilick to the Bot¬ tom of the Diffi. Being pretty well colour’d, take them out of the Oven, pour a little more Cullis over them, and ferve them up hot for a dainty Diffi. A Ragout made with Jimall Eggs and Cocks Kidnies. BLANCH Cocks Kidnies and fmall Eggs, then put them in freffi Water, take out the Kidnies, put them in a Stew-pan with fmall Muffi- rooms. Truffles, and a Bunch of fweet Herbs, feafon it with Salt and Pepper, moiften it w ith Gravy, and let it (lew over a flow Fire. Being done, take off die Fat, put in the fmall Eggs, thicken the Sauce wiffi Cullis, and add fome Eflence of Ham. Your Ragout being reliffiing diffi it up, and ferve it up hot for a dainty Difli. Lambs Stones. TAKE two or three Pair of Lambs Stones* and, beino- ready to ferve, cut them in four or eight Pieces, take off the Skin, ftrew fome fine Salt over them, and wipe them dry; flour them, without touching them with your Hands, fry them immediately in very hot Hog’s-kmf and make them crifp; then diffi them up, and ferve them up hot for a dainty Diffi. Lambs Stones , another Way. THEY being order’d as thofe before, fry them direftly, but keeo in Readinefs a Pafte made thus, viz. Mix a certain Quantity of Flour with Wine, or Beer, and add Half a Spoonful of Oil and fome Salt* the Stones being half fry’d, take them out, put them in this Pafte and immediately in hot Hog’s-lard ; being fry’d, diffi them up* and ferve them up hot with fry’d Parfley, 'Phis is the baft Way of drefling Lambs Stones. ° Lambs Stones, the Italian Way. TAKE off the Skin, cut them in Pieces, and put them in a Stew- pan with fome Slices of Onion, Parfley, Salt, Pepper, Cloves, Vinegar and a little Broth ; let them marinate, take them out to drain, beat up fome Eggs, dip the Lambs Stones in them, ftrew them with Crums of Bread, fry them, and ferve them up hot with fry’d Parfley. At another Time, flour them, and fry them* the fame Way. ‘truffles done in Court-Bouillon* CLEAN your Truffles well, boil them, about Half an Hour in a Kettle, with as much Wine as Water, and feafon them with Salt and Pepper; then put a folded Napkin in your Diffi, take your Truffles out of the Kettle, lay them upon the Napkin, and ferve them up hot. At another Time, boil them in feafoned Water only. At other Times, let them marinate, two Hours, in a Glafs of white Wine, feafon’d with Salt and Pepper* make a Pafte, without But¬ ter, roll it very thin, put in it your Truffles with their Marinade, D d and 4C2 "The Modern Cook. and wrap them up in the faid Pafte, fo that no Air come to them s then bake them in tiie Oven, about an Hour, or let them be done in hot Cinders. At another Time, your Truffles being marinated, after the faid Manner, wrap them up one after another, in Paper, drefs them in hot Cinders, and ferve them up, as before. » The biggeft Truffles are belt for, this dainty Diih, but the beft Way of drefling them is in Pafte. Truffles, the Italian Way. GET fome Truffles either large, or final!, pare and wafh them, cut them in Slices, and put them in a Stew-pan, or in a lilver Difh, with fome Or, more or lefs, according to the Quantity of your Truffles; let them be a lit le While upon the Stove with a Bunch of Parflcy, Ciubbols, and fweet Herbs; moiften them with Half a Glafs of Cham¬ paign, or other white Wine, feafon them with Salt and pounded Pep¬ per, add a little EiTence of Ham, let themftew flowly, and fkim well off the Fat; being ready to ferve, let them be reliihing, fqueefe over them the Juice of an Orange, or a Lemon, put to them fome fmall fry’d Crufts of Bread, difh them up, and ferve them up hot for a dain¬ ty Diih. Truffles, the Proven ft I Way. CUT and order fome Truffles, as before, put them in a Difli with fome good Oil, feafon them with Salt, Pepper, and fhred Chibbol, and ■ let them ftew flowly over a Chafing-dilh; fqueefe in the Juice of one qr two Oranges, more or lefs, according to the Quantity of your Truffles,, let your 'Truffles be palatable, arid, having put in fome fry’d Crufts of Bread, as before, ferve them up hot for a dainty Diih. Another Ragout of Truffles. ORDER your Truffles, as before, cut them in Slices, and put them in a ' tew-pan, with fome Mufhrooms, cut in Slices, and a Bunch of fweet Fieri s ; feafon it with Salt and pounded Pepper, put in n Bit of Butter, give it a Tofs, and moiften it with a little Gravy of Veal, a little EiTence, and a Glafs either of Champaign, or other Wine ; being done and rclifhing, fqueefe in it the Juice of an Orange, or Lemon, difh it up, and ferve it up hot for a dainty Difh. A Seri of Jelly, called Pot cTEfpagne, a Spanifb Difh. TAKE a roafted Partridge, and pound it in a Mortar, with a Hand¬ ful offcalded and peel’d Piftachoes ; mix w ith them three or four Yolks ot Eggs, more or lefs, according to the Bignefs of your Difh, with fome Gravy of Veal, and a little Cullis; take your Partridge and Piftachoes out of the Mortar, put them with your Eggs, let it be reliihing, and drain it through a Sieve ; fet on a Stew-pan of Water, put over it your D.fh, putin your drained Ingredients, and cover the Diih. with Fire over it ; your Ingredients being turned to a Jelly, ferve it up care¬ fully, left your Jelly fhould break. A Loaf with Ham. TAKE a fmall chipped Loaf, and, having made a Hole under¬ neath, take out the Crum ; keep the Bit of Cruft taken off, to flop The Modern Cook,' 403 the Hole again, fill your Loaf with a Halh of Partridge, flop the Hole, and tie it round with Packthread, to keep on the Bit of Cruft; let your Loaf foak in Milk, about eight Minutes, drain it, and fry it; keep in iveadincfs a Ragout of Ham made thus, viz. Take fome fmall Slices of Ham, foak them in a Stew-pan, as if you were to make Gravy witn .-dices of Veal, and, when they flick to the Bottom of the Pan, put in a little Butter, with Half a Spoonful of fine Flour, ftirring it well together for a Minute ; moiften it with fome Gravy of Veal, thicken it with Cullis, let your Ragout be highly relilhed, and put your Loaf in its Dilh, with the Ragout of Ham over it. Small Loaves , called Grenadins en Pot d’Efpagne. POUND either fome Partridges, Wood-cocks, Pheafants, Rab¬ bits, or Hares; being pounded, add fome Cullis and Gravy, and put it over the Fire in a Stew-pan, to give it a Relilh ; let it be palatable, and, if you will fill fix fmall Loaves with this minced Meat, put to it eight Eggs, both Yolks and Whites; ftrain thefe Ingredients together •through a Sieve, butter your fmall Loaves, fill them up Half, and let them be baked ; being ready, lay them in their Difti, with a little Ef- fence of Ham over them, and ferve them up hot for a dainty Difh. If you have a Mind to ferve this Compofition in a Dilh, without Loaves, leave out the Whites of the Eggs. A Loaf with Mujhrooms. TAKE a Loaf, make a Hole in the Bottom, keep the Bit taken off, takeout all its Crum, and fill it up with a Halh of Partridge; flop the Hole with the referved Bit of Cruft, tie the Loaf round with Packthread, dip it in Milk, and fry it in Hog’s-lard, till it has got a good Colour ; take a Handful of Mulhrooms, and flew them in a Stew pan with fome Effence of Flam ; being done, thicken the Sauce, of which make but little, with fome Efieace of Ham ; then put your Loaf in, let it foak about a Minute, put it in its Dilh, and, your Ragout being relilh- ing, put it over it, and ferve it up hot for a dainty Dilh. Crusts with Mulhrooms are prepared, as follows. Take a chipped Loaf, the Cruft of which cut in feveral Bits, of the Largenefs of the little Loaf, rub them with frelh Butter, and let them be coloured before the Fire ; then put them handfomely in a Dilh, throwing the preceding Ragout over them, and ferve them hot for a dainty Dilh. Another Loaf with Mujhrooms. YOUR Loaf being filled up, as before, fry it; then fry a little in a Stew-pan with Butter, two or three Handfuls of fmall Mulhrooms well pared, moiften them with Veal-gravy, feafonthem with Salt, Pep¬ per, and a Bunch of fwcet Herbs, and let them ftew ; being done, take off the Fat, and thicken them with fome Cullis ; foak the Loal in it, about a Minute, take it out, put it in its Dilh, with your Ragout over it, and ferve it hot for a dainty Dilh. Crusts with this Ragout are dreffed, as thofe before. A Loaf with 'Traffics. YOUR Loaf being fluffed and fried, as before, pare and walh fome Truffles, cut them in Slices, put them in a Stew-pan, moiften D d i them 404. The Modern Cook. them with Veal-gravy, and let them flew over a flow Fire; when done, thicken the Sauce with Cullis, feafoned with Salt and Pepper, do¬ ing the reft, as faid before. Crusts with Truffles are drafted, asthofewith Mufhrooms. A Loaf with Morilles. YOUR Loaf being filled and fried, as faid before, cut your Mo¬ rilles in two, or in four; vvafh them well in feveral Waters, and fry them with a Bunch of fweet Herbs in fome Butter; feafon them wdth Salt and Pepper, moillen diem with Gravy, and iet them flew over a flow’ Fire ; being done, take off the Fat, and thicken the Sauce with fome Culiis ; let your Loaf foalc in this Ragout a little, difh it up, placing your Morilles round it, with your Sauce over it, and ferve it up hot for a dainty Difh. Crusts with Morilles are prepared, as thofe with Mufhrooms. A Loaf with Lops of Afparagus. CUT as many Tops of Afparagus as will make up a Difh, and a fmall Leaf, blanch them in boiling Water, and take them out to drain; fry them a little, with a Bunch of fweet Herbs in frefh Butter, feafon them with Salt and Pepper, put in a Duftof fine Flour, fry it with the reft, and moiften them with Veal-gravy ; the Tops of Afparagus being done, mix a Couple of Yolks of Eggs with fome Cream, and, having thickened them with this Mixture, fugar it a little; let your Ragout be refilling, and make but little Sauce ; then fill up a Loaf with fome of this Ragout, and foalc it up witli Juice and Cullis ; being foaked, difh it up w ith the reft of your Ragout over it, and ferve it up hot for a dainty Difh. A loaf with Peafeis dreffed, after the fame Manner. A Loaf with Bacon. TAKE fome m'ddlir.g Bacon, cut it in fmall Dice, let it be half boiled in Water, and take it out to drain; put in a Stew-pan fome melted Bacon, or Butter, with a Handful of Ham cut in fmall Dice, and let it foak over a Stove ; add thereto fome Mufhrooms alfo, cut in fmall Dice, fome Truffles, if you have any, with fhred Parfley and Chibbols, flour it, and moiften it with Gravy ; then put your fmall Dice of middling Bacon in, and le t it flew fliwly; let your Sa-ce be pretty thick and refilling, and, when taken off from the Fire, put in the Juice of a Lemon, and let it cool ; make fome Toafts two Inches broad, and four long, cover them with your Ingredients, dip teem in beaten Eggs, ftrew them with Crums of Bread, and fry them in Hog’s- lurd to a good Colour ; being fried, difh them up, and ferve them up hot for a dainty Difh. A' Ragout with fofc Rocs. TAKE fome foft Roes of Carps, and blanch them in warm Water ; put in a Stew-pan fome melted Bacon, or Butter, f>meMufh- rooms. Truffles cut in Slices, and a Bunch of fweet Herbs; fry it a little, feafon it with .Salt and Pepper, moiften it with Gravy, and let it flew over a flow Fire ; when fle .ved, take off the Fat, thickening the Sauce with fome Cullis; put in your fofc Roes of Carps, let your jRagout be refilling, difh it up, and ferve it up hot for a dainty Difh. Th 13 The Modern Cook. 405 This Ragout is ufed for fird Courfes, with Toft Roes of Carps. To make the Gravy, fee the Chapter of CulliJJ'es. A Sturgeon, the St. Menhouk Way. YOUR Sturgeon being cut in thick Siices, let it flew flowly in Milk and white Wine, a Bay-leaf, and a little Bacon, the Whole well feafovd ; your Slice- being dewed, drew them with Crums of Bread, broil t. em, and ferve them up with a Remoulade. You liny hkewif dip your Slices of Sturgeon into the White of Eggs, to fry, ferving them up on a clean Napkin, without Sauce. A larded Sturgeon in Scotch Collops. TAKE a Piece of Sturgeon, lard it with middling Bacon, and put it in a Stew-pan over the Fire, with a Bottle of white Wine ; fealon it with Salt, Chibbol, fome Sprigs of Parfley, fweet Herbs, a Bay deaf, and fome Slices of Onions ; when your Wine boils, put in your Stur¬ geon, let it be half done, take it out, and drain it; put in another Stew-pan fome Bits of Veal, fome Slices of Ham, and an Onion cut in four, and moiflen the Whole with Broth ; it being almoft done, put in your Sturgeon, which mud be before boiled a little, and taken out to drain; after which, drain off into a Stew-pan the Liquor it was boiled in, with your Veal and Ham; having taken off the Fat, put it on a- gain, and, w'hen turned to a Jelly, put in your Sturgeon ; let it glaze on hot Cinders, difh up your Sturgeon, put a little Cullis and Gravy in your Stew-pan, and dir your Jelly, to loofen it ; then put the Whole with the Juice of a Lemon under your Sturgeon, and lerve it up hot for a fird Courfe. A roajled Sturgeon. TAKE a Piece of Sturgeon, lard it through and through with Sli¬ ces of Eel and Anchovies, and leafon it with Salt, Pepper, Spice, fweet Herbs, Chibbol, and Pardey; fpit your Sturgeon, and befprinkle it with a Bottle of Wine, fome Butter, Salt, and Pepper mixed together ; being done, ferve it up hot for a fird Courfe with a thick Sauce of Pep¬ per and Vinegar. A Sturgeon with fweet IJerbs. TAKE a Piece of Sturgeon, the Thicknefs of a Thumb, put it in a Stew-pan with a Bit of Butter, Salt, Pepper, fweet Herbs, Parfley, and Chibbol cut frnall, and dew it dowly; your Sturgeon being clone, take it out, drew it with Crums of Bread, and broil it; being broiled, and pretty r well coloured, ferve it up hot for a fird Courfe with a Kc- jnoulade. A Sturgeon , the Dutch Way. TAKE a Sturgeon, cut off the large Scales, gut and wafh it well, and put fome Water on the Fire ; when boiling, feafon it with Salt and Vinegar, before putting in your Sturgeon, and, when done enough, take it out to drain ; dilh it up over a Napkin, to be ferved, as a Difh ©f Road, with a Sauce in a Saucer ; put in a Stew-pan a Bit of Butter, a Dud of Flour, a little Water, or Gravy, fome Salt, Pepper, and fome Anchovies cut frnall, thicken your Sauce, and put it in a Saucei, with Shrimps. ,, tv* You may likewife ferve up your Sturgeon for a nrd Courfe in a Dali, without a Napkin, putting over it the fame Sauce, with Shrimps. Dd 3 Steviei 406 The Modern Cook. Stewed Sturgeon , the French Way. TAKE a Sturgeon, gut it, wafh it handfomely, put a Lump of Butter in the Belly, wrap it up in a Napkin, and put it in your Fifh- kettle, pouring over it Half a Bottle of boiling Vinegar ; put in it three Bottles of Wine and fome boiling Water, feafon the Whole with Salt, Pepper, fweet Kerbs, Parfley, and Chibbol, and let it flew (lowly; let it be relifbing and fait enough, and, when ready, take it out to drain, and difh it up over a Napkin, to ferve for a Difh of Roaft. CHAP. L. Of dainty Difhes of Mufhrooms and Morilles. A Ragout of Mufhrooms. C U T your Mufhrooms in Slices, tofsthem up with Bacon, or But¬ ter, in a Stew pan, feafoned with Salt and Pepper, moiften them with good Filh-broth, or Gravy, thicken it with a Cullb, and ferve it up. Mufhrooms with Cream, and other Ways. CUT your Mufhrooms into Bits, and tofs them up over a brifk Fire, in Butter feafoned with Salt, Pepper, and a Bunch of fweet Perbs; ftrew them with a Dull of Flour, and moiften them with a little Broth, or Water; when done, thicken them with two or three Yolks of Eggs, mixed with Cream, and feafoned with Nutmeg; keep it furring, left it curdle, put in it the Juice of a Lemon, and ferve it up hot. Forced Mufhrooms. TAKE whole Mufhrooms, pick them, and take off tire Stalks ; make Force-meat with fome White of Chicken, or Veal, Beef-marrow, Bacon, fome Crums of Bread boiled in Cream, with two Yolks of Eggs feafoned with Salt, Pepper, and Nutmeg; force your Mufhrooms with it, put them into a Baking pan, and fend them to the Oven; being done, difh them up, ferve them up with Effence of Flam, or thick Gra¬ vy, under them. You may force them with minced Fifli, well feafon¬ ed, drefs them the fame Way, and ferve it up hot with Gravy of Mulh- rooms under them. The Way of preferring Mufhrooms. PICK your Mufhrooms, wafh them well, and tofs them in Butter ; feafon them with all Spice, put them into a Pot, with a little Brine and Vinegar, and a pretty deal of Butter over them, and cover them well ; before,ycu make Ufe of them, unfalt them; they may ferve with any Thing. You may alfo dry them and pound them. To preferve them dry and whole, put them to dry in the Oven, like Artichoke-bottoms, after they have been blanched in Water ; keep them in a dry Place, and, before you make Ufe of them, put them to foak in lukewarm Water. Ho fl one fingle B iling, and let it cool; being cooled, meafure two Quarts of Juice and two Quarts of Brandy, Meafure by Meafure, and clarify fome Sugar; to each two Quart 3 , ten Ounces of S gar, a Piece of Cinnamon, fourClo .e, and three or four Grains of white Pepper whole ; flop up your Jug very c’ofe, put it a fide for two or three Months, put it through a Straining-bug, until it come very clear, and put it up in Bottles flopped very dole. Lemonade. IN a Quart of Water, put in the Juice of three Lemons, feven or eight little-Pieces of the Peel, and, if the Lemons be thick and very juicy, gfe but the Juice of two, with a Quarter of a Pound of Sugar, or, at mold, five Ounces ; when the Sugar is weli melted and mixed, put it through 3 Straining-bag, let it be put in a cool Place, and give it to be drank. Thk tte Modern Cook. 425 _ % The Orange is made like the Lemonade. If the Oranges are large and full of Juice, you mull have but three or four, with feven or eight little Pieces of the Peel, and the fame Quantity of Sugar as the Lemo¬ nade; one may alfo put in a little Muflc, or Amber, ready prepared, that gives it a pretty Flavour; but there mull be but very little, next unto nothing. Strawberry-water. T O a Quart cf Water you mull have a Pound of Strawberries, which fqueeie in the fame Water ; then put in four or five Ounces of Sugar, with fome Lemon-juice; if the Lemons are large and juicy, one Lemon is enough to two Quarts of Water; all being well mixed, put it through a Straining-bag, put it in a cool Place, and give it to drink. Cur rant-water. T A K E a Pound of Currants to a Quart of Water, that you mull fqueefe in the fame Water, and put in about four or five Ounces of Sugar; being well mixed, put it through a Straining-bag, until it be clear, put it in a cool Place, and give it to drink. Rafpberry-water. TAKE the fame Quantity of Rafpberries, and fqueefe them in the lame Quantity of Water, as aforefaid ; neverthelefs, if the Rafp¬ berries be good, three Quarters of a Pound will be fufficienr, with five Ounces of Sugar; it needs no Lemon ; the Sugar being melted, put it through a Straining-bag, until it runs clear, put it in a cool Place, and give it to drink. Apricot , Peach , or Pear-water. IN a Quart of Water, put five or fix Apricots, Peaches, or Pears, according to their Bignels augmenting, or diminifhing ; cut them in Pieces into the Water, let them take a Boil or two in it, to give them a Talle, and put in four or five Ounces of Sugar; being cold, put it through a Straining-bag, until it be clear, put it to cool, and give it to drink. Pomegranate-water. TAKE a Pomegranate, pick it very clean, fqueefe it in a Quart of Water, that it may not grow black, and put into that Water four or five Ounces of Sugar; the Sugar being melted, put it through a Straining bag, until it be clear, let it in a cool Place, and give it to drink. If the Pomegranate be not red enough, put in two Spoonfuls of Syrup of Currants, to colour it. Verjuice-water. I N a Quart of Water, put three Quarters of a Pound of Verjuice, or four Grapes, or a Pound, if they are not very fine; pound them, at firft, in a Mortar, but take Care you do not pound the Grape- Hones, becaufe they would give a bad Talle ; put them in the Water, mix it with your Hands, and put in four or five Ounces of Sugar, according to the Sournefs; as foon as the Sugar is melted, put it through a Straining-bag, until it runs clear, put it in a cool Place, and give it to drink. All 426 The ModernCook. All thefe Waters may be iced, in proper Moulds, each to its Par¬ ticular, and ferve them in iced Goblets, as are proper for the Occafion. The Orange-water may be ierved in Oranges, and - Lemon-water in Lemons. Or gat. TAKE an Ounce of Melon-feeds, Cucumber-feeds, Pumpkin' feeds, and fome few Almonds, two or three bitter ones, if you pleafe ; beat them well in a Mortar, till they come to a Paite, and, left they fhould turn to Oil, put to them a Drop of Water ; being well beaten, put to them three or four Ounces of Sugar, beating it alfo with the rell; put to it three Pints of Water, mix it very well, put to it feven or eight Drops of Orange flower Water, and ftrain it through a Strainer, or Napkin, but rather a Strainer than a Napkin, becaufe it is apt to give it a bad Tafte ; put in afterwards a Pint of Milk, and put it into a Bottle to cool in fome Ice and Water, fhaking it, when you give it to drink. To preferve Orange-flower . T A K E a Quarter of a Pound of Orange-flower, pick it very clean, and chop it very fmall; as you chop it, put to it fome Lemon-juice, Jell it fhould blacken ; have two Pounds of Sugar ready clarified, take it off from the Fire, ftir your Sugar all over the Edge of your Preler- vinc pan, and alfo about the Middle, put in your Orange flower that is ready chopped, and ftir it about quickly; have ready fome Paper- mould', thtow fome Part in the Paper-moulds, and the other Part prefs handfomely on fome Paper; when a little cold, cat them to the Bignefs you fancy, or like bell, ahd let them cool quite. To preferve Violets. YOU mull take a Quarter of a Pound of Violet-flowers, pick them very clean, beat them well in a Mortar, and fprinkle them with Haifa Pint of Water, boiling hot; being pounded, ftrain it well, and do the feme unto it, as to the Orange-flower. To preferve Rafpings of Oranges, Lemons, Bergamot Pears, or Citrons. THESE are done, as the Orange flower, only take Cure that the Sugar is not tco ftrong. How to difiil Waters and Liquors. I F you have a Mind to diftil, the Bain-Marie Way, take an Alem¬ bic, put in it what is to be diftilled with your Liquor, put on its Cucuibit, lute it round with Pafte, and on the lop with Paper; put your Alembic in a Kettle ofWater, but do not let it touch the bottom , this done, put the Whole on a Stove, or Trevet, and let the Water always boil, fo as to make what is in your Alembic boil likewife ; let it run, til! it be thin; put your Bottle to the Pipd, lute it round with Pafte and Paper, and keep your Kettle full of boiling Water, but let that at the Top of your Alembic be only lukewarm, putting now and then cold Water in it ; when your Alembic is without a Refervoir on the Top, put on wet Napkins, or Clouts, which change now and Vhe Modern Cook. 427 then, till your Diftillation be done. With fix Pots of Brandy, make three Pots of good diftilled Water. You may diftil on hot Sand, thus: Take an iron Pot, put in it Sand, or Cinders, and your Alembic over it; keep a gentle Fire under and round your Pot, and do the reft, as direel¬ ed before. When you put wet Napkins on the Top of your Alembic, take Care that the Water does not run in it, left it fpoil your Diliil- lation. How to difill Annis. TAKE about a Pound of the beft Spanijh green Annis, put it, in the Evening, in fix Pots of Brandy, and let it infufe on hot Cinders, all Night long ; then diftil it on a gentle Charcoal F.re, which take Care to keep up always to the fame Degree of Heat; as foon as you perceive an Alteration in its Colour, take it off, left it Ihould fpoil. Out of fix Pots of Brandy, you will have three Pots of good Annis-water. How to diftil Cinnamon. INFUSE, all Night, fix Ounces of pounded Cinnamon, in fix Pots of the belt Brandy, by putting it on hot Cinders, and diftil it; this done, you will have about four Pots of good diftilled Liquor. How to diftil Juniper-berries. INFUSE about a Pound of Juniper-berries in fix Pots of Brandy, and divil it, as before; when diftilled, you will have two Pots and a Half of diftilled Liquor. You may make Ufe of white Wine, by put¬ ting twelve Pots of it, inllead of fix Pots of Brandy. N. B. When you diftil any Thing, let the Phlegm run, and do not let your Liquor take an ill Smell by the Dregs. How to make Hungary Water. WHEN the Rofemaries are blofl'omed, gather the Flowers’in the Morning, after Sun-riling; take a Pound and a Half of them, let them lie in a (hady Place, eight and forty Flours, llirring them now and then, to dry them alike; if you have not Flowers enough, take Sprigs ofRofe- mary newly come forth, with fome Sage, Thyme, Hyffop, and Mar¬ joram, and dry it, as before-mentioned. Your Flowers, oroth t iHerts, being dried, infufeit, all Night long, into fix Pots of the beft Brandy ; then, put it in your Alembic, and diftil it in Balneo Maria, or on hot Sand or Cinders, by keeping the Fire alike: The Phlegm being out, put your Bottle to the Pipe, lute it well, let the Liquor run to about two Pots and a Half, take off your Alembic, and ftop your Bottle. How to make Hungary Water , another Way. TAKE about Half a Pound of Rofemary-flowers, without any Thing elfe ; put it in a Bottle with a Pot or a Pot and a Half of Spirits of Wine, ftop it, and put it in Horfe-dung, but leave about an Inch of theGullet out, left the Vapours go in; leave your Bottle in that Manner, fix Weeks, or two Months; take it out, and, your Hungary Water being grown clear, put it in feveral glafs Bottles. Ao 42S The ModernCook. T0 diftil and draw the Spirits of‘Cloves. T A K E a Quarter of a Pound of Cloves, that you mull juft break in a Mortar, put it to infufe in fix Quarts of Brandy, and diftil it from a Still. To diftil Coriander-feeds. TAKE three Quarters, or a Pound of Corianders, put it to in¬ fufe in fix Quarts of Brandy, put it in a Still, and diftil it. To make Effence of Amber, or Mujk. TAKE two Drams of Amber, and one Dram of Muftc, which put into a Bottle with a Pint of Spirits of Wine ; if you would have it fbxmger, put but Half a Pint, but it is very good with a Pint; ftop the B -ttle very clofe, and put it in the Sun, or in fome Horfe-dung, fix Weeks, or two Months. Tj make E fence, of all Sorts of fweei-fvielling Flowers , to ferve to give Flavours to Liquors. TAKE a Pound of Flowers, of what Sort you pleafe, and put it into an earthen, or ftone Pot, or Pan, with three Pounds of Sugar, in Powder; make a Row of Sugar, and a Row of Flowers, a Row of Sugar, and a Row of Flowers, and fo on, till all is ufed ; that done, cover clofe your Pot, or Pan, and put it in a cool Cellar, twenty-four Hours ; then put it, twenty-four Hours, in the Sun, in a Stove ; after that, put it through a Sieve, and let it drop of itfelf, without prefiing the Flowers; put the Liquor into a Bottle, that you muft flop very clofe, for to ufe to flavour all Sorts of Liquors. T0 make Rofa Solis. Y OU muft, in the firft Place, boil fome Wafer, to take the Bad- refs of it away, and let it cool, till it be a little above lukewarm; take all Sorts of fweet-fmelling Flowers, each by themfelves, accord¬ ing to the Seafon ; pick them clean, that there be nothing but Leaves, and put them to infufe, each by themfelves, in the Water, as above mentioned, until it be quite cold, becaufe it (liould take its Tafte; then take out vour Leaves with a Skimmer, and put them to drain ; then put the Waters of e tch in a Jug, on three Quarts of this Liquor ; put a Quart or three Pints of Spirits of Wine, on which put three Pints of clar ified Sugar, that is, three Pounds of the aforefaid Meafure ; put in alfo Half a Pint, or thereabout, ofEffence of Ann,feed diftdled, and as much Effence of Cinnamon. If there be too much Sugar, and you find it clammy, add to it a Pint to a Quart of Spirits of Wine, more or left, according to the Tafte, as alfo of the Sugar. If you find it too ftrong, and To hinder yocr Annifeed effence fr^m whitening vour Rofa Solis, mix it with the Spirits of Wine, before you mix it in the Water; if by Chance it hath not Flavour enough, add to it a Spoonful, or two, of the Effence of the Flowers, if you have any, tQ oive it the Flavour you defire. Have a Pinch or two ofMuflc, or Am¬ ber prepared, with fome Powder-fugar; if you have no Flowers, the Mull:, or Amber prepared, in Effence, or in Powder, may ferve. Ail this being done, ftrain it through a Straining-bag, to get the tfhe Modern Cook.. 429 Dirt from it, and to clear it very clean; then put it in Bottles, that you mult Hop up very c'.ofe. The right Rola Solis is made, in this Manner, and will keep above ten Years, without taking any Harm. "To make Annifeed-water , or Anmfeed-brandy. IF you would make it, as a great many People like it, take half a Pint of diftilled Annifeed, put it into three Quarts of Brandy, and or.e Quart of boiled Water, and mix them well together. If yon would have it fweetened, put a Pint of clarified Sugar, and paf it all through a Straining bag, the fame as the ethers. c To make good Hippccras , red or white. T O make the Quantity of two Quarts, you muft take two Quarts of good Trench Wine, or red Wine is much better, if it be of a very good Red ; on the faid two Quarts of Wine, put a Pound of I.oaf- l'ugar, the Juice of two Lemons, and feven or eight thin Slices of Se¬ ville Orange-peel ; if y on have any Portugal Oranges, put in the Juice of or.e, with ten or twelve Zefts, or thin Slices of the Peel of the fame Orange ; if you have none, there needs none. Put alfo on the faid two Quarts of Wine one Dram of Cinnamon broke a little, four Cloves broke in two, a Leaf or two of Mace, five or fix Grains of white Pepper, half broken, and a fmall Handful of Co¬ riander- feeds, alfo half broken cr beaten, half a golden Pippin, or, if fmall, a whole one, peeled and cut into Slices, and half, a Pint of good Milk; then ftir them well together with a Spoon, and drain it through a clean Straining-bag, until it comes clear ; when it is very clear and tranfparent, make it run into a Jug, or any Thing elfe, that you muft cover with a Strainer, that is named Sta- mine , and fo let it run through that into your Jug; then take, on the Point of a Knife, fome Mufk and Amber-powder. Tdo make L’Eau de Gette. TAKE three Quarts of boiling Water, let it cool, put into it a Quarter of a Pint of Effence of Annifeed diftilled, which mix w ith three Pints of Spirits of Wine, and put it all into the faid Water; then put in a Quart of Sugar ready clarified, more or lefs, according to your Tafte. This Water needs no other Flavour, unlefs it be for your Satisfaftion, and you think proper to put in more; if you would have it ftronger, add to it fome Spirits of Wine. 1 To make Cinnamon-water. TAKE three Quarts of boiled Water, and half a Pint of Effence of Cinnamon, diftilled like that of Annifeed ; if it be not ftrong e- nough of Cinnamon, add more to it, according as you like it. Then put in five half Pints, or three Pints of Spirits of Wine, which mix with the Water and Effence of Cinnamon, with a Quart of clarified Sugar ; ftrain it all through a Straining-bag, and obferve it to be very clear. The ModernCook. The Way to make iced Fruits. YOU muft have home leaden Moulds, that have been taken front good Models, and represent exactly the Fruit that you would -imi¬ tate. You muft take Care to have them very clean, when you defign to make Ufe of them. You muft fhut up the Joints with Stuff made of Wax, Sewet, and Rofm, and, according as it is hard, or foft, put in more or Id's Sewet; you muft alfo take Care it be pretty foft, becaufe it fticks better to tire Moulds, and the Ice hardens it always enough. The ufual Way to make iced Fruit', is to havefome frefti Fruits, or fome Marmalade of fuch Fruits, to make Ufe of, when wanted. If you have fome frelh Fruits, you muft take the ripeft of them, and the beft tufted that you can, and let the Fruits be of a good Sort. To make iced Citrons. YOU muft take fome Citrons, and grate the Rind in fome Water, according to the Quantity you have a Mind to make ; you muft leave the faid Rmd in the Water, until you perceive it hath given the Wa¬ ter a good Tafte, and, when the Water hath the Talte you defire, put to it the Sugar ; you muft take Notice in particular, that the Ice makes the Sugar lofe almoft half its Strength, and for that Reafon one ought to experience himfelf, to know how to put in Sugar in Pro¬ portion ; the Mixture being done, tafte it, to know whether it, be ftrong'enough of the Citron ; if not, add to it a Citron, or two, ac¬ cording as it wants; a little Pra&ice learns us eaiily to give the Fruit, that we would ice, the natural Tafte and Sharpnefs that thefe Sorts of Mixtures require. When we have come to the natural Tafte as nigh as we can, we muft fill our Moulds with a fmall Funnel, and, the Mould being filled, put at the End where it was filled, a fmall Branch' ' Green, to imitate the Tail, or Stalk; for the Generality, one takes a Branch of the Fruit he has a Mind to counterfeit, and, for Want of them, make Ufe of what comes nigh unto them moil ; the Stalk being fixed, make an End of flopping your Mould very clofe with your Wax, as aforefaid. All your Moulds being fo done, or pre¬ pared, put them in Ice, that muft be ftrengthened with fome Salt, that gives a great Deal of Strength* and V igour to the Ice ; it will take three Flours, before your Fruits will be frozen as they (hould be. It is neceffary to -ftir your Tub now' and then, your Moulds and Ice are in, and, when you think your Fruits are well frozen, take them out of vour Moulds, and give them, in the mean l ime, their natural Co¬ lour, wi ll Cocheneal for the Red, or Saffron or Oker for Yellow. The clever Ar;ift may compofe fome Mixture of Colours, to imitate more naturally the Colour of the Fruit. After having given them their Co¬ lour, put them in a tin Pan or Box, with a Cover made on Purpofe, to preferve your Fruit from melting, and to put them in the Ice again, until you defign to ferve them. The faid tin Thing is a large \ effel made of Tin, that ought to be very clean in the Infide, wherein put your « Pl.1. - .,-«**£*.rsK m*S£ ~.-r| /f. \ > V e*' .. - The Modern Cook. 431 your iced Fruits; after having covered it very carefully, that nothing dirty be in it, and that the Ice may no Way get in, put it in your Ice jigain, that your Fruits may keep in good Order. To make Oranges. YOU mull take fome very ripe Oranges, and take out all the Juice; Experience very foon learns one the Quantity of Juice which mull be taken, which is ruled on the Quantity of Moulds that you would fill ; whereas the frefh Fruits, that one makes Ufe of, require but very little Water in their Mixtures; after having taken out the Juice of your O- ranges, add to it fome Water and Sugar, and, after having ftirred it well together, tafte it, to know if it has the Take you would give it. If your Compofition feems too infipid, heighten the Tafte with fome Lemon, that you put in Proportion, until you have imitated tne 1 alte, as near as you can to the natural 1 afte. , For Bergamoc Pears. I T is almoft the fame as for the Oranges, only.you are to take No¬ tice, that that Fruit is naturally bitter; one mull try and proportion the Sugar to the faid Bitternefs, and to give it a Tafte, though bitter, biit agreeable to thofe that do not diftike that Bitter. For Lemons. ONE does the fame as we have already faid, be it either for the O- rangeS,*or Bergamot Pears, in trying, aboVe all, to imitate, 01 coun¬ terfeit, the natural Tafte of each Fruit. For Want of frelh Fiuit, one generally makes Ufe of Marmalade, that you muft take Care to make, in the Seafon of each Fruit. Then take of this Marmalade, that you muft mix with fome Wa¬ ter; take great Care to proportion the Water to the Quantity of the Marmalade, that you may not weaken its Strength, by putting too much Water to it; and, having put fome Sugar to ftrengthen it, tafte u, to know if it hath, there or thereabouts, its natural 1 afte, and, aftei having found its Tafte, ftrain your Mixture through a clean Sieve to take away all that is ufelefs. If I have not fpecified, in the ot.ier Ar¬ ticles, that it isnecefl'ary to ftrain all your Compofitions through a Sieve, • it is what, if you know ever fo little, your own Senfe tells you. As one draws the Eftence of feveral Flowers of Fruit, or Fruit themfclv es, the Eftence is of great Service, when he wants frefh Fruit, or Marmalade or fuch Fruit, he dsfires to imitate to Ice; for, in taking the Marmalade or Apples, or any other Fruit, that has not the Tafte very flrong as it fliould have, in making the Bottom, or Foundation, of your Compo¬ fition, you may but add the Eftence of fuch Fruit as you wouk coun¬ terfeit. In making the Tafte of your Eftence ftronger than the other, that one may tafte it plain, compofe fomething much the fame as this. For Peaches , Apricots , and Plums. T 1 A K E in the Seafons of thefe Sorts of Fruit, and fqueefe them to takeout the Juice, according to the Quantity that you would ma e, and put the Sugar to it; ftrain it through a Sieve, pour in it your Moulds to be iced, andtfakeCare to give them their natural Colour. VJN B qo 2 'the Modern Cook.' One may alfo malce all ether Sorts of Fruit, as Cherries, Straw¬ berries, Rafpberries, Currants, &c. It is proper to take Notice, that, in feveral of thefe Sorts of Com- pofitions, it is often neceffary to llrengthen the Taite with the Orange, or Lemon ; and, notwithftanding the Things be well proportioned, Ufe learns one eafily, that thefe Sorts of Mixtures do not take away the real Tafte of the Fruit that one defires to make, but it ferves only to render it more agreeable and more of a tart Tafte. Th i s is the general Way to make all Sorts of iced Fruits ; the more we flick to the Natural, the more and better we fucceed. FINIS.