Digitized by the Internet Archive in 2020 with funding from Getty Research Institute / https://archive.org/details/moderncook01 lach , V e * ■ Jp s T THE MODERN COOK. B Y Mr. VINCENT LA CHAPELLE, Yhief Cook to the Right Honourable the Earl of CHESTERFIELD. VOL. I. LONDON, Printed for the A U T H O And Sold by NICOLAS PREVOST, at the Ship over-againft Southampton-Street* in the Strand, Msccxjuni, I • . . '■ - •ill - . \ T O T H E RIGHT HONOURABLE THE Earl of CHESTERFIELD . My Lord, I F the higheft Refpetfl and Venera¬ tion for your Lordfhip, could plead an Excufe for my Boldnels, I might flatter my felf with the Hopes of being pardoned. I muft confefs, that it argues no very mean Opinion of my own Abilities, to dare raife (con- fldering the humble Talents I poffefs) my Ambition fo high. The Book I offer to your Lordfhip’s Patronage, is upon no greater a Subject than that I profefs; a Performance in which I have collected whatever I judged moft ufeful and moft agreeable to the Pa¬ late, and for the Service of a Table: Thrice happy could this Work meet with your Lordflbip’s Approbation, fa¬ voured DEDICA TIOIV. VOured by which it could not fail of growing into immediate Notice. Your Lordfhip’s exalted Qualities have been the Theme of the greateft Pens, and the Admiration of the va¬ rious Courts You have viftted; for which Reafon it would very ill become me to attempt a Panegyrick upon them. Tis therefore moft proper for me to revere them in Silence, and to beg Pardon for the uncommon Liber¬ ty of this Addrefs* I am with the utmoft Deference, My Lord, Your Lordfhip’s moft obliged, moft devoted humble Servant* Vincent la Chafelle# P R E F ACE In which is included Directions for c& Houfe-Steward. I N the prefentAge, as well as in thofe of a remote Antiquity, good Entertain¬ ments have been the Delight of Perfons of all Ranks and Conditions. We are daily in Search of new Delicacies, and endeavour to improve upon the dreftipg and ferving up Dainties of every Kind. At this Time a Table mu ft be furnilhed with the moft ex- quiftte Dilhes, and the whole difpos’d in fuch a manner as may pleafe the Eye. There are Rules in all Arts 5 and fuch as delire to be¬ come Mafters of them, muft conform to thofe Rules, which however is not alone fuf- ficient; 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, be¬ ing fubject to change: For fhould the Table of a great Man be ferv’d in the Tafte that prevail’d twenty Years ago, it would not pleafe the Guefts, how ftritftly 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. A ‘ The ii P R E F A C E. The Treatife on Cookery entitled, Le Cuifnier Royal & Bourgeois , having been writ¬ ten fo many Years fince, is not proper for the prefent Pra&ice. ’Tis now upwards of thir¬ ty Years fince any new Edition of that Work has appeared; however, it was printed un¬ der a new Title, which was an Impofition upon the Publick. The Cuijinier Royal & Bourgeois , was mandated into Englijh by Per¬ form of my Profefilon: But thofe who will take the Trouble to compare that Piece with mine, will find them entirely different. 1 may be fo bold as to affert, that I have not borrowed a fingle Circumfiance in the enl'u- ing Treatife from any Author, the whole being the Refult of my own Practice and Ex¬ perience. As my Defign is not to offend any Perfon, but only to pleafe the Publick, I flat¬ ter my felf that my Endeavours will be re¬ ceived with Candor. Being a Eoreigner, the Engiifh Reader will, I hope, excufe the De¬ feats in my Style, which however, 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 a Houfe Steward, which I am perfuaded a great Number of Perfons will not think unnecefiary. Directions for a Houfe-Steward. G Reat Trufi: is repofed in a Houfe-Stew- ard, and it requires his utmofi: At¬ tention PREFACE. iii tention to acquit himfelf well 5 he being immediately accountable to his Mafter, or the head Steward, for all Family Expences, according to the Orders they may have given him. He mud be well acquainted with the Bufinefs of a Cook and Confe&ioner, be¬ fore he can be duly qualified for his own; and mud; know how to order, and keep a good Oeconomy throughout the whole Fa¬ mily. At his very firft Entrance upon Duty, he fihould draw up a genera! Account of all Things committed to his Charge by his Ma¬ fter, whofe Orders he is to follow in every Particular: He fhould keep a good Under- ftanding 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 Mafter or the Stew¬ ard, which Account he muft keep by him, ready to produce when called for. It is his Bufinefs to provide good Servants both for the Offices and Kitchen, and to change them, and Tradefmen alfo, whenever they are found unfit for their Bufinefs, or negli¬ gent in it: Without particular Care in this refpect, he can never do Juftice to his Ma¬ fter. He' muft take care to lay in all Necefiaries in due Time, and give every Servant what he may want, without fowling him; with this Provifo however, that he grant nothing A 2 unrea- iv PREFACE. unreafonable, fince this would be fquander- ing his Mailer’s Goods. He is to bargain with all Tradefmen whatever, who fupply the Family with Eatables. A Houfe-Steward ought to be well {kill'd in Wine for his Mailer’s Table, and in all forts of Liquors; as alfo in common Wines, which lail he fhould buy by the Hogfhead, and let it be retailed out by the Butler, whofe Account he muil take every Day, to pre¬ vent Confufion. He alfo muil 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 weigh’d before him, and keep a Memorandum thereof. In like manner let him bargain with the Poulterer to be ferv’d yearly, or quarterly, at fo much a Piece, for tame, as well as for wild Fowl: He muil duly inform himfelf of the Market Prices of every Thing in its pro¬ per Seaion, for the Sake of his Mailer’s In- tereil. He muil take the fame Method with the Cheefemonger, in order to be the better fup- piied with larding Bacon, with Wejlphalia Hams, and thole oi Bayonne, &c. with Hog’s Greafe, Saufages, Andouilles, Neats Tongues, and whatever is requifite for Entremets. He muil be a good Judge of Fiih of all Kinds, both of Salt and freih Water, and of all forts of Fruit and Herbs; All which Par¬ ticulars V PREFACE. ticulars neceffarily imply a previous Know¬ ledge of Cookery and Confedionary. It is likewife his Bufinefs to agree with the Grocer, Chandler and Oylman, for Sugar, Spices, Candles, Links, Oyl, &c. as alfo to provide Salt, Pepper, Cloves, Nutmegs, &c. All kinds of Flowers, and Cheefe; in a Word, every Thing wanting in the Kitchen and Offices. All the Kitchen Furniture falls likewife under his Care, which he mull fee mended or fupplied when neceffary, both in the Kitchen and Offices. Moreover, a Steward of the Houffiold mud be able to form the Plan of an En¬ tertainment, todraw up a Bill of Fare, and to order the Courfes for every different Table, according to his Mailer’s Will and Pleafure: He ffiould know what is mod lik’d of all forts of Entrees , Soops, Roaft Diffies, and Entremets; 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 Confedioner’s Arts is requiffie, un- lefs the Steward will be always afking them what he mud do. When any great Enter¬ tainment is to be made, Tis the Steward’s Bu¬ finefs to take his Precautions accordingly, in¬ quiring of the Butcher, Poulterer, &c. what they have by them, in order that he may provide the very bed: of every Thing. He likewife may order the Officers of the Kit¬ chen, and confer with t;hem about the Ne- ceffaries VI PREFACE. ceffaries for the Entertainment; doing the fame with the Confedioner, as to Fruit, Com¬ potes,, Sweetmeats, (ire. fpecifying the Num¬ ber of Plates to be ferv’d of every Kind. The Steward mud form a Plan of the whole Ser¬ vice 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 beau¬ tiful as poffible. In cafe he want Hands, his own Difcretion will tell him that he muff confult the head Officers at Home, whom to employ from Abroad; to the End, that every Thing may be done in good Or¬ der, and nothing loft out of the Kitchen or Offices. He muft never fail to cover the Table in good Time, and have every Thing in Rea- d'inefs, well ranged on the Buffet; and alfo take care that the Waiters be well inftruded in their Duty, in order to prevent Confufion. When a Courfe is ferved up, the Steward fhouJd wait a little 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 lie may continue in the fame Method. After this, he muft immediately prepare the other Courfe, and then order the Waiters to PREFACE. vii to clear the Table; giving a caft of his Eye over the whole Courfe, in order to range the Difties, whether great, fmall, or midling Ones, every one in its proper Place; for no¬ thing is more {hocking than Hafte and Con- fufion in ferving up: This being noways ho¬ nourable either for the Gentleman or his Servants. When the laft Courfe is ferved, he mu ft go to the Confectioner's Office, and there iange 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 Compotes, &c. He then muft fee if the Table be completely clear’d ; taking off the upper Table Cloth, and the Leather which lay between 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 fhould 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 Guefts beforehand, in order to lay out the Table in a proper man¬ ner; and order the Diffies fo, that no two of the fame fort may be near one another; for befides that this has an ill Grace, it might confine lome oi the Company to what they don’t like. ~ The viii PREFACE. The Make or Shape of the Table ought likewife to be confidered, in order for rang¬ ing of the Plates and Difhes in fuch a man¬ ner, that every Perfon may come at what he likes; and that the Waiters may not be forced to difturb the Company, inferving or taking away; a Circumftance that is (hocking, and yet this happens but too often, for wane of taking proper Care beforehand. CON- CONTENTS. 3 4 5 6 ibid. The T O make broth called Mitonage. Page i 1 To make a French Olio. 2 A Spanijh Olio. Another Spanijh Olio. Pottage a la pfambe de Bois . A Cow-Heel Pottage. Pottage of Chervil, the Dutch way Pottage de Santez , with Pearl Barley. Dutch way. 7 Pottage of Rice the Polifli way, called Rouf- folle ibid. To make a Rice Olio with Cullis of Cray-Fif. 8 A Rice Olio , with Cullis d la Reine. ibid. Pottage d la Galbeure , or Beurnoije. 9 Fo make Kervel Maes Pottage , ufually eat in the Months of March and April. ibid. Pottage of glazed Fricandeaux. Pottage of Cardoons larded a?2d glazed. Fo make a Bifque of Fowl. Bifque of Quails, and of other kind of Wild Fowl. i ^ Bifque of Pigeons d la St. Cloud with Veal Gravy. ibid. Another Pottage, or Bifque 3 of Pigeons, d la St. Cloud au blanc. 14. Pottage a la Jacobine. 1 g Pottage d la Houzarde . 16 Pottage of Chefnuts. ibid. 10 11 12 B Pottage CONTENTS. Page i7 18 Pottage of Soles en gras. Peafe Pottage a la Bourgoeifte Another Sort of Peafe Pottage. t 19 To make a Pottage with Ducks and Turnips. 20 To make a Pottage of Partridge with C abbage. 2 r To make a Pottage of Partridges a la Reine. 22 Another white Pottage a la Reine. 23 A Pottage of forced Quails and Partridges. 24 A Pottage of Wood-Pigeons by way of an Olio. 2 5 An Italian Pottage. 26 A Pottage of Green Gcefe forced. ibid. A Pottage of Teals or other Birds with Muftj- rooms. 27 A Pottageof Spanifh Car doom. 28 Pottage of young green Peafe. 29 Crufts a la Puree werte. ibid. Crufts, with Cullis of Lentils. 30 A Pottage of Crufts with Pur fane Stalks, ibid. Pottage of Crufts with Cullis of Lentils, ibid. A Pottage of Roots. A Pottage of Partridges with Lentils. A Pottage of Tortoifes en graft. Pottage of Goofe Giblets. Pottage of Lamb's Head. Pottage without Water. . 3 * ibid. 32 . 33 ibid. 34 A Pottage of Sante with a Fowl upon it. ibid. Pottage de Sante with Onions. 3 S i Pottage of forced Chickens with forced Cu¬ cumbers. 36 To make a Pottage of Chickens and Onions au Baftlic. 37 To make a Pottage of Chickens with Rice and Cray-ftjb. 39 .1 Pottage CONTENTS. Pott five of Chickens with Rice. Page 39 'Pottage of Profitrolles. 4 ° Pottage of White Profitrolles. 4 1 Pottage "of Profitrolles with Crayfjh . 4 2 Pottage of Quails, Partridges or Pigeons in Profitrolles. lbld * Another Pottage of Profitrolles. 43 Pottage of forced Pigeons with brown Omens. 44 A Pottage of Parmefan. Pottage of Partridges. Pottage of Turkey with Endive. Pottage of Capon forced with Oyfters. Crufts with Cullis of Cray -fife en gras. Cnfts with Cullis of partridges. Crufts with Mufhrboms. Crufts with Prufles. Crufts with Morrels. Cnfts with Afparagus Pops. Crufts with Parmefan Cheefe ala Piemontoife. 52 Pain-Marie. , R lbl f A Broth to be taken in the Morning for Break- faft. ^ Broth for conf ining. 54 Veal Water. lbl f Chicken Water. lbld J Capon Water. Broth a la tour d’ Auvergne. lbl y Pottage d la Bourgeoife. S b Advert ifement. $7 A fort of Pottage which the Poor may make inflead of Meat Broth. S° To make a Pottage for one or two Per fins, ibid. 45 ibid. 46 47 49 ibid, 5 ° ibid. . 5 1 ibid. B 2 T* CONTENTS. To make Pottage enough for fifty Poor for a little Money. Page 59 !The Dijlribution of the Broth. 60 Afiother fort of Broth for the Poor when fick or healthy. ibid. Other Broth maigre. 61 Broth for Children. 62 Broth au Bain Marie. ibid. Panada’s for Children. ibid. Panada for thofe who are either recovering their Health , or have loft their Appetite. 63 Panada with Oatmeal. ibid. Cooling and medicinal Broth , 64 Cooling Broth with Veal. 65 Chicken JVater. 66 Peft oral Chicken Broth. ibid. Cooling Broths with a Calf’s Liver. ibid r Moiftening and cooling Broth with Herbs. 67 Broth ofCray-ftfh to fweeten the Blood. 68 Viper Broth to purify the Blood. ibid Red Broth very proper in Hiftempers , where opening Remedies are prefcrib’d , as in the Obftrudtions of the Reins and Bladder , ac¬ cording to the prefer iptions of Phyficians. 69 Broth with a Calf's Pluck againjl Pains in the Rrcaft or Lungs. 70 Broth for objlinate Head-ach. 71 Bitter Broth againjl Hiftempers in the Stomach , and vomiting. ibid. Another fort of Broth with a Calf’s Pluck ,, againjl Pains in the Breaft or the Lungs. 72 Chicken Broth againjl Pains in the Breaft or Bungs, ibid. Broths CONTENTS. Broths with Snails and Frogs , againfi a dry Cough Page 72 Broth againfi ObfiruSHons in the Mefentery , Liver and Spleen. 73 Broth againfi Vapours. 74, y? natural Broth of Cray-fijh to purify the Blood. ibid. Crefjes Broth. ibid. Chervil Broth. yg Another fort of Chervil Broth. ibid; Broth of wild Endive . ibid. A Scorfonera Broth. ibid. Fur nip Broth againfi a Cold. 76 Strengthening Broth ^ to warm the Blood of el¬ derly and weak People. ibid. Fhe way of making Broth Cakes , which may be conveniently carried abroad , and prefervd above a Tear. 78 Fhe manner of making a little Quantity of Broth in Cakes. " g 0 Of Gravy, Cullis, Sauce and Salpicon. The manner of making Gravy. Veal Gravy. Fhe mo[l ufiial Cullis, Cullis another way. Cullis another way. Another way of making Cullis. Cullis of Ham. Another Cullis of Ham. Cullis the Italian way. Cullis of Cray-fijh. 81 ibid. 82 84 ibid. 87 ibid. 88 Cullis CONTENTS. Cullis of Cray-rfifo another way. Page 89 Another C ray-fifh Cullis half brownfor Soops. ibid. 9 ° ibid. 9 1 . ? 2 ibid. 93 94 ibid. 95 ibid. 96 ibid, ibid. White Cullis fa la Reine.) Green Cullis with green Peafe. Green Cullis for Soops. Cullis of green Peafe. Cullis of Partridge. Cullis of Lentils. Sauce (a la Romaine.) Sauce the Italian way Another Sauce the Italian way. Sauce fin Ravigotte.) Sauce fin Ravigotte) another way. Sauce fin Ravigotte) another way. Sauce fin Ravigotte) another way. Sauce fin Ravigotte) another way (a laBour- geoife.) 9 7 A fweet Sauce. ibid. A Sauce with Fennel and Goosberries ibid. Mined Sauce. 98 Salpicon. ibid. Hot Sauce in Remoiilade another way. ibid. A thick Sauce with Pepper . ibid. Caper Sauce . 100 Sauce with Frufes. ibid. Onion-Sauce. ibid. Green Onion-Sauce. ibid. Verjuice-Sauce. 1 o 1 Other Verjuice-Sauce. ibid. Sauce with f ref Muf rooms. ibid. Sauce (aupauvre homme.) ibid. Sauce fau pauvre homme) with Oil. ibid. Sauce with Pepper. 102 Robert - V- CONTENTS. Robert-Sauce. Ham-Sauce. Green Sauce. Sauce of Ducks. Sauce of Snipes. Sauce with Mutton Gravy and Shalots Anchove Sauce. A Carp Sauce. Page 102 ibid. 103 ibid, ibid, ibid. 104 ibid. Of Entries of Terrines on Fifh or Flefli Days. Terrine d la Regons. 105 Terrine of Rumps of Mutton with Chefimts. 106 Nervine of Mutton Rumps with ''Turnips. 107 Demine of Mutton Rumps with Bacon and Cabbage. 108 Terrine of Mutton Rumps with Cucumbers 109 Terrine of Grijlles of Real with Green PcaJ'e (a la Bourgeoife.) ibid. Terrine of Veal Grifles , with green Peafe Pu - rey> Afparagus , and Hearts of Lettices. ibid, eg err j ne of Mutton Fillets with Cucumbers. 111 Derr me op' Fillets of Beef with a minced Sauce. ibid Hotch Potch. ibid. Terrine of Chickens with Cucumbers 112 Derr me (a la BavaroiJe.) 113 Terrine op' Pinions with Mu for ooms. 1 ig Terrine of Pigeons with Cray-fjh ibid. Terrine of Partridges with Culli's' of Lentils. 116 Terrine op Woodcocks. 117 Terrine op' Hares and Leverets. 118 Terrine CONTENTS. Terrbte of young Rabbits. Page 11 'Terrine of Salmon in Meager. 119 Terrine of Salmon with Gravy. ibid. Terrine of Pikes and Eels in Meager. 120 Terrine of Soles. ibid. Terrine of Fillets of Soles with Gravy. 121 Terrine of Barnacles and Sea Ducks in Meager. ibid. Of Courfes with Pigs, wild Boars and Venifon. A Pig-Matelot . 123 Pig (in Porcfie.) 124 A Pig the German way. 12 5 A Planch of Venifon 126 A Leg of a wild Boar. ibid. To make a Pig tafie like a young wild Boar. 127 Venifon drefsd. ibid. Another Way. 128 Another Way in Ragout. ibid. Ve?iifon (in Avet.) ibid. Of Turkeys. * Young Turkeys fluffed with Cray-fljh. 129 Another way of dr effing a young Turkey with Cray-fljh. 130 A young Turkey with Oyfters. J 3 1 A young Turkey with Oyfters, and Cray-Fiflj Cullis. ibid. ’A young Turkey with Oyfters after the Dutch Fa/hm L 132 Another CONTENTS. Another way of drejjing young 'Turkeys. P. 132 Another manner of young Turkeys with Oyfters , after the Dutch way. J 3 3 A Courfe of young Turkeys glaz'd. ibid. T0 roaft a Turkey al Achia with a Ragout. 134 A young Turkey roafted with Margots. 1 35 Young Turkeys roafted with Shallots. ibid. Yowg Turkeys (in Botine.) ibid. Wings of young Turkeys. 1 3^ A young Turkey roafted , called Accompagne. 137 A young Turkey roafted with Trufles. 138 Young Turkeys roafted with Muftorooms. 139 Young Turkeys roafted with EJJence oj Ham. ibid. Young Turkeys roafted with forc'd Cucumbers. 140 Young Turkeys roafted after the Italian way. 741 Other youngTurkeys after the Italian way. ibid. Young Turkeys or Capons (in Galantine.) 142 Young Turkeys roafted with ( P aftepier re.) 143 Young Turkeys roafted with Onions. 144 ibid. ibid. J 45 146 J 4 7 Young Turkeys in Fricandos. Young Turkeys (in gallon.) Young Turkeys call'd (en Fallon.) Young Turkeys (in Grenadins.) A young Turkey with Ham. A soung Turkey in the jhape of a Hedgehog, ibid. Young Turkeys with Chefnuts andSauJ'ages. 148 Roafted young Turkeys with Spaniih Cardoons . Young Turkeys with Cream. A young Turkey roafted with Cream. A young Turkey with Carp Sauce. Young Turkeys with a Pike Sauce. C ibid. A CONTENTS. A young Turkey in a Braife. 132 A young Turkey with large Onions. ibid. Young Turkeys in a Caul. 133 Young Turkeys with Saffron after the Polilh way. 154 Young Turkeys and Capons (ala Bourgoife.) ibid. A young Turkey with Eels. 156 Of Courfcs of Thrufhes, Lapwings, Teals and Turtle Doves. How to drefs young Pqrfridges with Melons. 1 37 Fricafy of Thrufhes the Mofovite way .138 Fricafy of Thrufhes with Champaign. 1 39 Thrufhes with juniper Berries. ibid. Thrufies drefsd Country Faff ion. ibid. Lapwings the Mofcovite way. 160 Lapwings with Champaign. 161 Lapwings drefs d Country Faff ion. ibid. Teals with Olives. 16'a Teals with Shalots. ibid. Teals with the Juice of Onange. ibid. Teals with Truffles. 163 Teals with Oyjlers. ibid. Another, way to drefs Teals with Oyflers. 164 Teals with Spamfh Cardoons. ibid* Teals (a la Braife.) - 163 Turtle Doves (d la d’Huxelles.) ibid 4 Doves with Champaign. 1 66 Turtle Doves the Italian way. • 167 Turtle Doves (au Gratin.) • ibid. Turtle Doves with Fennel. 168 Turtle Doves with Bay Leaves. ibid. Of CONTENTS. . Of Woodcocks,- Snipes, Geefe and Larks. Woodcocks with Wine , firfl Courfe. Page 170 Salmi of Woodcocks with Wine 4 ibid. Snipes (in Surtoirt;) } 7 * Woodcocks with Olives. > 1 bi ( ^ > Other Woodcocks with Oyjiers. _ I 7 2 Plow to make Green Geefe with green Peafe. 173 to make green Geefe with Chef nuts and ,l with Saufages. . *74 CourJ'e of a G.oofe the Gafcoign way. 175 Courfe of Legs of Geefe. Another way. Another way. Larks in Ragout. Larks in Paper-Cafes. Larks with Sage. . Larks (in G rat in) coloured wit £ ParmeJdn. 178 I •- r> t \ Ui •* \ v . - • \ v Of firft Courfe with Partridges. Young Partridges j a la faint Cloud , when they t.': 2 Necks of Mutton. 2 Pies of Baraquilles, 2 Partridges, 2 Chickens and Cocks-combs, 2 Sweet¬ breads. 4 of Adelons; 4 of Figs. 4 of Oyftefs. For the other middle Side of the Table. 2 Olio’s (a la jambe de Boh.) 4 Round Difhes for 4 middling Entries, viz. 1 Granade, half Ham, and half dices of Veal, 6 Pigeons, 4 Sweetbreads of Veal. 1 Entry of 4 Granadins, two larded and two with Cardoons. 1 Loaf (en cote de Melon) 6 Quails, 8 Mutton Rumps, 6 Artichoke Bottoms. 1 of Fillets of a Surloin of Beef larded with Endive. 4 other Difhes Oetogbnes. 1 of two Fowls (a la Montmorency) a Salpicon. 1 of 2 Turkeys roafted with Cucumbers. 1 of a young Goofe (a la GaJcoigne.) 1 of live' Pigeons with Eggs, fweet Herbs and Cray-fifh Tails. 4 Soops. 1 Pifque of Cray-fifh, 6 Pigeons, 50 middling Cray-fifh. 1 Soop with a Fowl, and Herbs gar- nilhed with Cucumbers. 1 Soop of Cabbage, with 3 Partridges and thin Bacon. i Soop (d la Reine) with 2 Chickens, the Rim garnifhed with fine Pafie. 4 Oval Difhes. 1 of 2 Neats Tongues the Polijh way. 1 of 1 2 Sheeps Tongues, the fauce (au Mireton.) 1 of 10 Mutton Rumps, flrew’d with Bread, and broil’d in the Oven, with a thick Gravy under them. 1 of Popiettes roafted the Italian way, with Eflence of Ham. Continuation of the Courfe. 2 Middling Entries, to remove the two Pots of Olio. 1 of Ham roafted with Spinage 1 Bot¬ tle of Spanijh Wine, i of a Sturgeon roafted with Spanijh Sauce. 4 Bottles of white Wine. 4 Middling Entries, to remove the four Soops. 1 of Sturgeon broil’d with Orange Juice. i of Salmon broil’d with fweefHerbs. 1 of a Barbot glaz’d with Anchovy fauce, or broil’d in the Oven with Le¬ mon Sauce. 1 of Soles (d la Ste. Menehout) with O- range Juice. 16 Small Difhes, to remove the Hors d’Oeuvres, Melons, Figs, &c. i of five Partridges with Spanijh fauce, one Bottle of Champagne. x of fix young Pigeons with Fillets of Soles. 1 of eight Quails with Bay-leaves, with Orange Juice. 1 of Pheafants with Carp fauce, 1 Carp, 2 Pheafants. x of two Chickens (a la Cendre) with an Eflence of Ham. 2 of Pigeons (au Soldi) twelve Pige¬ ons. 2 of fix Chickens marinated with Ver¬ juice. 1 of Cray-fifh accompanied, 12 Cray- fifh, 3 Sweetbreads of Veal. 1 of Pigeons in Fricando’s, fix Pige¬ ons. t of two Fowls in Fillets with Cream. 1 of Fillets of Sheeps Tongues with Cucumbers, 6 Tongues. 1 of forc’d Cucumbers (a la Matelote) 2 Partridges' and Eflence of Ham. 1 of Veal Sweetbreads (d la Dauphine) laided with Eflence of Ham. 1 of young Partridges (en Salmi.) Third Courfe. 8 Large Entremets for the middle of die Table. 1 a Ham Pafty, to remove the Quarter of Veal at the Side of the Surtout. 1 a Pafty made of Venifon or of Par¬ tridges, 10 Partridges. 2 of large Cray-fifh drefted in Pyramid, 150 Cray-fifh. 1 of a Compiegne Cake. 1 of a Croquante. 2 Difhes of roaft Meat. Continuation of the Courfe. 2 of Pigeons with Eggs, 1 o Pigeons, 5 larded. 2 of Wood Pigeons, 10 Wood Pigeons, 5 larded. 2 of 16 Turtle Doves, 8 larded. 16 Sallets and Lemons to remove the 16 Hors d’Oeuvres. 2 Sellery Sallets. 2 of Cucpmbers. 2 of Boiled Sallets. 2 of Lettices.' 8 of Lemons and Oranges, which make the 16 Hors d’Oeuvres. 8 Sauces. 2 of Poivrades. 2 of Verjuice. 2 of Sauces (au pauvre Homines.) 2 of Remoulades. Fourth Service. 32 Di flies of'Entremets to remove the 18 Difhes of roaft Meat, the Lemons, Sallets, Oranges and Sauces •, the firft two Difhes of Rcaft-Meat remain Handing. 16 Cold Entremets. 2 of Tourtes of Peaches (a la Glace.) 2 of Tourtes of Apricots (d la Glace.) 2 of Trufles (en Court Bouillon.) 2 of Neat’s Tongues and Udder. 2 of Galantines of Pig, 2 Pigs, 2 Par¬ tridges, 1 Ham, Piftacbes half a Pound, 12 Eggs, 6 Pound of Bacon. 2 of Cream the Italian way, 2 Quarts of Cream. 2 of Bottoms of Artichokes in Sallet. 2 of fmall Puffs. 16 Small Difhes of hot and Cold Entremets. 2 of Jelly and Blane-manger, ferved up in Cryftal-Glafles. 2 of green Peafe, garnifhed with fry’d Crufts of Bread. 2 of Gardes with Gravy. 2 of Artichokes (d VEJlouJfade.) 2 of Cray-fifh with white Sauce. 2 of Rammequins. 2 of Beaux d’EJpagne> 2 Partridges. 2 of Cannellons. Second Courfe. 24 Entries and Small Difhes, to remove the 8 Soops and 16 Hors d’Oeuvres-of Figs, Melons, fmall Pies and Oyfters. 2 Middling Entries, to remove the two Pot3 of Olio. 1 Fillet of a Surloin of Beef with Cullis of Ham. x Leg of Mutton in Hog’s Blood. 20 Difhes of roaft Meat, to remove the Entries. 1 of a young wild Boar. 1 of a Fawn. 2 of Pheafants. 2 of young Quails, 30 Quails, ■1 of young Ducks, 6 Ducks. 2 of Turkeys, 4 Turkeys, 2 lrded. 2 of Fowls, 4 Fowls, 2 lardeu 2 of Chickens, 8 Chickens, 4larded, • • - V V ■.'cCI si: • •*:; ; :i znc • I vVo'i ; ; • 'Hv tai.O '[* No. IV. A TABLE of 40 Covers, with three Courfes, for Supper. The firfl: confifting of 57 Difhes ; the fecond of 47, including the Sallets, and the third of 47. Firft Courfe. Second Courfe. A Surtout. The Surtout and the Girandoles to remain ftanding. Two Girondoles. 4 Great Entremets, 4 Pots of Olio, At each End. one, and on each Side one. 1 of Rice with Cray-fifh Cullis, 1 of Purey, with green Peafe. 1 de Sante. i of Oil. 4 Soops. 1 call’d a la jambe de Boh. 1 of Herbs. 1 of a Bifque of Pigeons, s of a Bifque of Cray-fifh-. 2 Large Entries. 1 of a Quarter of Veal in Cawl. 1 of a hind Saddle of Mutton (a la Ste. Menehout.) 1 Middling Entries, for the fame Side. 1 of a hot Rabbit Pie. i of a Surloin of Beef (en Balon.) 2 Cafes, one at each end of the Table. 1 of five PrincefTes. 1 of five Grenadins, with Cray-fifh. 4 Entries with Meat. r of three Pullets with Achia. 1 of a Ham. 1 of two young Ducks with Orange-Juice. 1 of young Turkeys with Cucumbers. 4 Entries in Meager. 1 of a Pike (a la Civita Vecchia.) 1 of Eels in Fricandoes. 1 of Trouts (d la Genevoife.) 1 of a fmall Turbot, with an Italian Sauce. 16 Small Difhes. 2 of fmall Pies, with white Sauces. 2 of fmall Pies (a ! Efpagnole.) 2 of Baraquilles. 2 of fmall Pies (a la Napolitaine.) 2 of Marinade of Chickens. 2 of Surprifes. 2 of Pigeons (au Soleil 2 of fmall Cakes of Veal. 16 .Plates with Oyfters. 4 Great Entries, 2 at die Ends, 2 at the Hanks, to remove the 4 Pots of Olio. 1 of a Carp (a la Chambor) at one Side. 1 of a Salmon with Gravy at the other. 1 of Barbots at one End. 1 of two large Fowls glazed at the other End. 4 Middling Entries, to remove the 4 Soops. 2 of Sturgeons roafted with an Italian Sauce. 2 of Salmon in Fricandoes, with a Sauce (d la Romaine.) 16 Small Entries, to remove the 16 fmall Difhes. 2 of Mackarel with Gravy. 2 of Soles larded and glazed. 2 of Squabs in Cray-fifh, white Sauce. 2 of Perches, z of glaz’d Fricandoes. 2 of Fillets of Fowls, with Piftaches. 2 of Pigeons (aux Tortu'es.) 2 of young Rabbits in Fricandoes. i of a Marbre. 1 of a Hare Cake. 1 of a Ham Party. t 1 of a Turkey Party, 2 Oval Difhes in the middle Row of the Table. 1 of a young Wild Boar, roafted. 1 of a Lamb, roafted. 2 Difhes on the Side of the Surtout. t of a large T urbot, cold, r of large Soles, cold. 2 Difhes of roaft Meat, in the middle Row of the Table. 2 of young Hares, 2 of young Rabbits. 2 of Turtle Doves. 2 of Pigeons like Ortolans, 2 of young Turkeys. 2 of large Fowls, z of Wood Pigeons. 2 of fmall Chickens. 2 of Chickens (a la Reine.) 16 Plates.. 4 of different Sauces. 4 of Lemons and Oranges. 8 of Sallets. Third Courfe.' 22 Cold Entremets, to remove the roaft Meat, 2 Difhes of Cray-fifh to follow the two Difhes on the Side of the Surtout. 2 of Loaves (a la Reine) with Piftaches at the two Ends of the Table. 2 of Tourtes (a la Glace.) 2 of Puis d’Amour. 2 of Pains (a la Ducheffe.) 2 of Croquantes. 1 of Artichokes (a la Glace.) 2 of Afparagus. 1 of Mortadelles. 1 of cold Tongues. 1 of a forced Cake. 1 of a Piftache Cream. 1 of Creme veloutee . 2 of Turkijh Caps. 16 Plot Entremets, to remove the Sallets and Sauces. i of Cocks-combs. 1 of Mufhrooms. r of Morilles. 1 of Champignons or fmall Mufhrooms, 2 of Cucumbers. 1 of Green Peafe. 1 of foft Roes of Carp. 1 of Cray-fifh (d la Ste. Menehout.) 1 of Sweetbreads of Veal. 1 of Calves Ears. 1 of Beef Palates (au Gratin.) 1 of farced Omlets. 1 of Toafts with Ham. 1 of Eggs in their Shirts, 1 of fat Livers in Cawh Si Tfoce of So C'oiov .'•‘it . . ' . . ■ ... .. .. . . ^ I . i T to ^ - . . • . ,*i: j. N 4* No. III. I ■ A TABLE of 60 Covers, for Dinner, with three Courfes. The firft Courfe confifting of 128 Diihes, the fecond of 52 Removes, and the third of 160, including Sallets and Sauces. Firft Courfe. 19 Handing Diflies. 1 great Surtout. 8 Pots of Olio. 2 call’d (d la jambe de Boh.) 2 Rice Soops with Cray-fifh (Cullis.) 1 (a la Puree Verte) or green Peafe. 1 de Saute. 2 of Vermicelli, at both Ends. 12 Soops. 1 of a Bifque of Pigeons. 2 d la Reine. ! of Ducks with Turnips. 2 of Pigeons garnifhed with Sellery. c de Sante , with young Onions and Lettice. 2 of Bifques of Cray-fifh. 1 of Chickens and Afparagus Tops, x of Tortoifes. 2 great Entries for the two Ends. 1 of a Quarter of Veal (a la Creme.) 1 of a Surloin of Beef. 26 Middling Entries. 1 of Pikes (a la Chita Vecchia.) 1 of Trouts (d la Perigord.) 2 of fat Turkeys, with Carp Sauce. 2 of Fowls with Mufhrooms. 2 of rais’d Pies with Rabbits. 2 of Fricandoes with Sorrel. 2 of Ducks with green Peafe. 2 of Pigeons (au Mirletton.) 2 of Fillets of Beef, the Indian way. 2 of Granadins. 2 of Terrines of all forts of Meat. 2 other fmall Terrines (a la Bava- roife.) 2 Calves Heads, the Hanoverian way. 2 Legs of Mutton (d I'eau.) 30 Small Diflies, viz. ■ 4 of fmall Pies, the Spanijh way. 4 of Baraquilles. 4 of common Petits Pattees, white Sauce. of fmall Pies, with white Sauce, of Marinades of fat Pullets. 2 of Pigeons (au Soleil.) 2 of Surprife. 2 of fmall Veal-Cakes. 2 of Veal-Cutlets with fweet Herbs. 2 of Pigeons (d I Arraignee.) 2 of Fillets of Fowls (au Mignons.) Second Courfe. S Entries, to remove the 8 Pots of Olio. i of Carp (d la ChamboY.) i of Salmon with Gravy, garniihed. x of Loaves (a la Royale.) 1 of Loaves (d la Dauphine.) 2 of Terrines for the two Ends. 2 of Pigs (en Matclotte.) 12 Entries, to remove the 12 Soops. x of a Shoulder of Veal (a laPiemon- toife.) 1 of Eels with pickled Cucumbers* 2 of Weavers with Champagne. 2 of Haunches of Venifon with a thick Poivrade. 2 of young Fowls, with Achia. 2 of Ducks, with Shalots. z of Princefles. 30 Small Entries, to remove die 30 Small Diflies. 2 of fat Pullets, the Italian way, with Mufhrooms. 2 of Breuffolles, the Italian way. 2 of Fillets of Mutton with Spinage. 2 of Turtle-Doves with Bay-leaves. 2 of large Perches, the Dutch way. 2 of Fillets of Soles. 2 of Pigeons with Fennel. 2 of Salmon in Fricandoes. 2 of Eels, the Bavarian way. 2 of Chickens with Parfiey. 2 of Pigeons (d la d’Huxelles.) 2 of Fillets of Mutton with Lettice. 2 of Partridge Loaves. 2 of two fore Quarters of Lamb (en fricando.) 2 of Fillets of Rabbits, the Italian wav. 4 Third Courfe. 22 Great cold Entremets. 1 Turkey Party (en Pleriffon.) 1 Ham Party. 2 Compicgne Cakes. 2 Croquantes (en Pyramide.) 2 Wild Boars Heads. 2 Hare Cakes, 2 of Pigs, the Gentian way. 2 of Marbregs. 2 of Savoy Cakes. 2 of Bignets (en Pavots.) 2 of Mortadelles. 2 of Hams roafted. Continuation of the Third Courfe. 16 Midciling cold Entremets. 2 of Cray-fifli. 2 of Turkijh Caps. 2 of Tourtes (d la Glace.) 2 of Cream veloutee. 2 of fmall Loaves of Piftaches. 2 of fmall Almond Cakes. 2 of Hogs Tongues. 2 of Afparagus with Oil. 28 Difhes of roaft Meat. 2 of two young Wild Boars. 2 of two Lambs. 2 of Pullets. 2 of fat Turkeys. 2 of Turtle Doves. 2 of young Ducks. 2 of young Hares. 2 of Fowls. 2 of young Rabbits. 2 of Pullets with Eggs. 2 of Wood Pigeons. 2 of Chickens (d la Reine.) 2 of Pigeons like Ortolans. 2 of Pigeons with Eggs. 30 Sallets in fmall Diflies. 8 Plates of Lemons and Oran¬ ges, 8 different Sauces. 46 Hot Entremets, to remove the Sallets, Lemons, Oranges, and Sauces. • ' . ) 2 of Morilles. 2 of Mufhrooms, 2 of green Peafe. 2 of Artichokes (d VEjloufade.) 2 of Palates of Beef (en Gratin.) 2 of Calves Ears fry’d. 2 of Lamb-ftones. 2 of Pith fry’d. 2 of Cocks-combs and fmall Eggs. 2 of Mufhrooms, the Italian way. 2 of Cray-fifh (a la Ste. Menehout.) 2 of large Trufles with Oil. 2 of Omelettes. 2 of Grenadins (en Peaux d’Ejpagne.) 2 of Afparagus. 2 of Cucumbers (a la Matelotte.) 2 of fat Livers in Cawl. 2 of Anchovies (en Cannape'es.) 2 of Eggs (a la Lombardie.) 2 of fcollop’d Oyfters. 2 of Turrifas’s. 2 of Cray-fifh, the Italian way. 2 of Toafts of Ham. 20 Plates of Oyfters. 10 Plates of Radiflies, . *•: i- . A BILL of Fare of the Imperial Table of fixty Covers, ferved with ico Difiies great and final!, including three Surtouts. 3 (landing Difhes. 6 Pots of Olios, viz. i call’d (a la jambe de Bois.) i of Rice with Cray-fifh. i a rEfpagnole. i Green with young Peafe. i of Vermicelly. i de Sante. 8 Soops, viz. i a FItalienne. i (a la Reine) garnifhed with Cocks-combs. i of fniall Onions. i (d la St. Cloud) with Gravy, garnifhed with Cocks-combs. i A Bifque of Cray-fifh. i glazed, and garnifhed with glazed Car- doons. i a la Jacobine. i a la Houzarde. 8 large Entries, viz. 2 of two Quarters of Veal (d i'Ejlurgeon) with a Poivrade over it. 2 of two hind Quarters of Mutton (d la Ste. Menehout.) 2 of two Rumps of Beef rowled (en Ba¬ ton.) 2 of young Pigs (en porcple.) 6 hot Pafties, viz. 2 of Pheafants with green Trufles. 2 of Partridges with green Trufles, z of Mutton Stakes with Cabbage. 6 of Grenades. 2 of Grenades with Colliflowers. 2 of Grenades with Eels, i of Grenades with Cray-fifh. i of Grenades of marbled Veal. 4 Terrines, viz. 2 of a Breaft of Veal and Pigeons, thin Bacon, and Cervelas, with green Peafe. 2 of Hotch Potch. 8 other Entries, viz. 2 of Ham in Cawl. 2 of Calve’s Heads (en Baton.) 2 of Pikes (d la Civita Eecchia.) 2 of Fowls (a la Marli.) 4 Middling Entries, viz. i of glazed Turkeys, i of b owls ( a la Mont mor and.) i of Ducks ( en Grenadin. i of young Rabbits (au Gift.) 4 other fmall Entries, viz. \ t of Chickens (a la Chamber.) i of Pigeons (a la d'Huxelles.) i of Pigeons ( a l’Italienne.) i of Pigeons (en Mirliton.) io other Entries, viz. 2 of Fillets of Beef, (d VIndienne.) 2 of Fillets of Mutton, with Endive. 2 of glazed Fricando’s. 2 of young Rabbits rowled. 2 of Pheafants with green Trufles. 40 Elors d’Oeuvres, fmall Difhes, viz. 8 of Englijh Oyfters. 8 of Figs, Melons, Radifhes and Butter. 4 of Baraquilles. 4 of fmall Pies ( d /’ Efpagnole.) 4 of RifTolles. 4 of Bougons. 4 of broiled Meat, two of broiled Pigeons, and two of Mutton Cutlets 4 of Marinade of Chicken. 6 Entries to remove the Pots of Olios, viz. 2 of Carps (a la Chambor.) 2 of Pikes roafted, garnifhed with Atelets. 2 of Turbots, one glazed and larded, and the other with Cray-fifh Cullis. 8 Entries to remove the 8 Soops. 2 of Pearches with a Sauce the Dutch way. 2 of Mattelottes of fucking Pigs. 2 of Cod cut into Slices, with Butter Sauce. 2 of Barbots, with Italian Sauce. 40 Small Entries to remove the 40 fmall Difhes. 2 of Turkeys (en Botine.) 2 of Turkey Wings larded and glazed. 2 of young Rabbits (en Botine.) 2 of young Ducks rowled. 2 of Partridges ( en Grenadin.) 2 of Pigeons (aux Tortuis.) 2 of Trouts (a la Perigord.) 2 of Lottes with Champagne Wine. 2 of Fillets of Soles wjth Champagne Wine. 2 of Salmon in Fricando’s. 2 of young Partridges (d l'Efpagnole.) ■1 of' Teals with Orange Juice. 2 of Turtle-Doves with Bay leaves. 2 of fmall Chickens (d la Cardinale.) 2 of a Quarter of Lamb glaz’d. 2 of a Leg of Lamb ( en faucijfon.). 2 of Quails with Fennel. 2 of Pomes d.'Amour. 2 of fmall Grenadins. 2 des PrincelTes. Second Courfe. 44 large Entremets, viz. 2 of Fifh marbled. 2 of Marbrees with Meat. 2 of Hare Cakes. 2 of Pigs, the German way. 2 of Royal Cakes. 2 of Galantines. 2 of Ham roafted. 2 of Veal Cakes. 2 of Turkeys (d la Daube.) 2 of Neat’s Tongues. 2 of Cervelas and Sheep’s Tongues, 2 of Ham Pie. 2 of wild Boar Pie. 2 of Turkey Pie. 2 of Pies (en Fufee.) 2 of Compiegne Cakes. 2 of Savoy Cakes. 2 of Cakes of Mille feuilles. 2 of Cakes forced with Marmelade of A- pricots. 2 of Cray-fifh. 2 of Loaves of Piftaches. 2 of Fowls (en Galantine .) 30 Dilhes of roafted Meat, viz. 2 of Partridges. 2 of Pheafants. 2 of Chickens (d la Reine.) 2 of Fowls. 2 of Pigeons barded like Quails, 2 of Quails. 2 of Wood Pigeons. 2 of young Rabbits. 2 of young Hares. 2 of Haunch of Venifon. 2 of hind Quarters of Lamb, 2 of Pullets. 2 of Turkeys. 2 of Woodcocks and Snipes. 2 of Teals. 20 Sallets. 12 different Sauces. 30 Middling Difhes of Entremets to remove thirty Difhes of roaft Meat. 2 of Croquantes. 2 of Turkifh Caps. 2 of Bignets ( en Pauvots.) 2 of Bignets (au Point du jour.) 2 of Piftaches Cakes. 2 of Tourtes (a la Glace.) 2 of Tourtes with Fruit and Cream. 2 of Puis d’Amour. 2 of Ramequins. 2 of Apples (d la Bourdaloux.) 2 of Cakes with Bacon. 2 of Bignets feringuez. 2 of Genoifes with Piftaches. 2 °f Cray-fifh (a la Ste. Menhout.) 2 of Omelette (a la Noailles.) 32 Small Difhes of hot Entremets to remove the 20 Sallets and the 12 Sauces. 2 of Veal Sweetbreads with fweet Herbs 2 of Peau d’E/pagnes. 2 of Amourettes. 2 of Cocks-combs and Cocks-ftones. 2 or Ducks Tongues, z of Pallets of Beef the Italian way. 2 of fried Lamb-ftones. 2 of fried Artichokes. 2 of Spanifh Cardoons with Gravy. 2 of Creme veloutee with Pilaches 2 of Cray-fifh the Italian vay 2 of Anchovies en Canape. 2 of Trufles the Italian way 2 Trufles (a la Cendre.) 2 of fat Livers in Cawl. 2 of Calve’s Ears forc’d andfry’d. i . ' : . I A TABLE of an liundred Covers, conflfting of two Courfes, viz. the flrfl of *75 Diflies, including 25 flanding Diflies, and 88 Removes; the fecond of 166, includ¬ ing Sallets, &*c. Sauces, and 66 fmall fide Diflies to the Sallets. Firfl Courfe of 24 Soops, ‘viz. T W O Rice Soops with Cray-fifh, ferved up in Olio Pots for each end of the Ta¬ bic. 1 Soops with fmall Onions; 3 Pigeons with Eggs in each Difh. 2 Soops (d la St. Cloud) garnifhed with Cocks¬ combs ; 6 Squabs on each. 2 Soops of Vermicelly, a Fowl in each. 2 Turnip Soops, with a Duck in each. 2 Soops (a la jambe de Bois.) 2 Soops with two fat Pullets and Cellery. 2 Soops with Afparagus, with each fix Pigeons. 2 Soops of Partridge (a la Rcine) on each three young Partridges. 2 Soops of Cardoons, two young Chickens in each. 2 Soops (de Sante) a Fowl in each. 2 Soops glazed. 4S Great Entries, viz. 2 Quarters of Veal, one on each end of the T able. 2 hind Saddles of Mutton with fweet Herbs. 2 of P ricandoes glazed with Gravy. 2 Pigs (en Pore-pie,) 2 Surloins of Beef (en Balon.) 2 fore Saddles of Mutton. 2 hind Saddles of Lamb glazed. 2 fat Turkeys, with Chefnuts, Saufages, and Zeftes of Oranges. 2 Legs of Mutton. 2 hot P'es, of three Leverets each. 2 of two Hams (en Crepine.) 3 of three Fowls, with 24 Squabs, 18 fat Li¬ vers, and two Pounds of Cocks-combs over them. 2 of Piggs (en Matelotte) fix large Eels and fifty Cray-fifh. 2 of three young Ducks (a /a CiMette.J 2 of rowl’d Legs of Mutton. 2 of fmall Legs of Veal a la Sturgeon, with fharp Sauce. 2 of Fillets of a Surloin of Beef the Italian Way. 2 of Fillets of Veal (en Balon.) 1 of four Fowls each (en Grenttdin.) 2 of Surloins (en Balon.) 2 of Mutton Fillets glazed with Endive. 2 of four young Ducks rowl’d with Piftaches. 2 of four fat Chickens (al Achia.) 2 of four Fowls (a la Marly) four Fowls, four Sweet-Breads of Veal, one Pound of Cocks¬ combs, two Pounds of Trufles. 8 Middling Entries, viz. 2 of Fowls with Eels, four Fowls and four large Eels. 2 of fat Pullets, each with pickled Cucumbers. 2 of Tendrons of Veal marinated. 2 of Rumps of Mutton with Parmefan. 66 Small Difhes of green Oyfters Second Courfe. 24 Great Entries to remove the 24 Soops. a of Salmon, one (en grat) at each end of the Table. 2 of Pikes with Atelets, and a high foafoned Sauce. 2 of Carps (a la Chamber.) 2 of Turbots broil’d with Oil. 2 of Turbots (d la St. Menehout) with Lemon Juice. 2 of eighteen large Barbots, with Champagne Wine. 2 of fix Perches each with Anchovies. 2of Loaves of Smelts. 2 of Grenadins of Eels. 2 of three large Trouts each, with Trufle fauce. 2 of Loaves of Soles. 2 of Loaves of Carps, Continuation of the Second Courfe. 66 Small Entries to remove the Oyfters, viz. 2 of Wings of Fowl with Spinnage, fix Fowls. 2 of Legs of Fowls (en Bottine) fix bowls - . 2 of fix Teal each with Olives, twelve Teal. 2 of Pullets (au Montans) with Cardoons, four Pullets. 2 of three Partridges each with Oyfters, fix Partridges. 2 of three fat Pullets (au Malngot) fix Pul¬ lets. 2 of three Fowls (en Balon) fix Fowls. 2 of Pheafants, with Carp fauce, a brace of Pheafants. 2 of Snipes, with Pike fauce, twelve Snipes. 2 of Pigeons, the Italian way, twelve Pige¬ ons. 2 of Squabs with Cray-fifh, a white fauce, twelve Squabs. 2 of young Rabbits rowled, with fauce of Champagne , fix Rabbits. 2 of Chicken with Trufles, fix Chickens. 2 of Squabs with Trufles, twelve Squabs (au Tortue.) 2 with a Salmi of whole Woodcocks. 2 of Pullets (en Atelets) twelve Pullets. 2 of Pinions of Turkeys glazed. Sauce made of their Gravy, twenty-four Pinions. 2 of Wood Pigeons with Fennel, twelve Pi¬ geons. 2 of Squabs (a la poele) 30 Squabs. 2 of Fillets of Fowls, Cray-fifh Tails, Tru¬ fles cut fmall, a white fauce, eight Fowls. 2 of Pigeons (auSoleil) ftrewed with Bread, thirty Pigeons. 2 of Eafterlings with Shalotts, fix Eafter- J/ngs. 2 of Pullets, like a Fricaflee of Chickens, with Oil and Champaign. 2 of Larks (en gratin) coloured with Par¬ mefan, four dozen of Larks. 2 of young Partridges with a Spanl/h Sauce, fix Partridges. 2 of Fowls (en Cannelon) fix Fowls. 2 of Quails with Laurel, two dozen of Quails. 2 of Legs of Lamb (en Salpicon) four Legs. 2 of Barbots the Italian way, fix Barbots. 2 of Trouts (en Fricando’s) three brace of Trouts. 2 of Mackerel, eight Mackerel. 2 of young Rabbits, the Italian way, twelve Rabbits. 1 2 of Fillets of wild Ducks with Parmefan, twelve Ducks. Third Courfe. Cold Entrements to remove the Entries of Filh, viz. 2 of wild Boars Heads, two Heads. 2 Partridge Pies with Trufles, ten Brace of Partridges. 2 with Hams, garnifhed with fmall Sheep’s Tongues, two Hams. 2 of collar’d Beef. 2 (of Marbrees) with Meat. 2 Marbres (in Meager ) viz. of Salmon, Trouts, Perches, fmall Pikes, Eel and Cray- fifh. 2 Croquantes. 2 Savoy Cakes. 2 Turkifh Caps. 2 Cakes of fine PufF-Pafte. 2 Hare Cakes, four Hares. 2 Royal Cakes. 2 Veal Cakes. 2 of green Geefe (d la Daube.) 2 Compiegne Cakes. 2 Almond Cakes in Turkijh Caps, a of Puis d’ Amour. Continuation of the third Courfe. 48 Difhes of roafted Meat, viz. 2 whole Lambs, one at each end of the Table. 2 of young wild Boars, two wild Boars. 2 of Fawns, two Fawns. 2 of middling Leverets, fix Leve¬ rets. - 2 of young Rabbits, eight Rab¬ bits. 2 of three young Ducks, fix Ducks. 4 of young Capons, half larded, half barded, eight Capons. 4 of good Fowls, half larded, half barded, eight Fowls. 4 of fat Pullets, half larded, half barded, twenty-four Pullets. 2 of fix Woodcocks, half larded, half barded, twelve Woodcocks. 2 of fix young Partridges, half larded, half barded, twelve Par¬ tridges. 2 of fix red young Partridges, twelve red Partridges. 2 of four young Pheafants, eight young Pheafants. 2 of twelve Snipes each, twenty- four Snipes. 2 of fifteen Pigeons, like Ortolans, thirty Pigeons. 2 of three Heath Pouts, fix Heath Pouts. 2 of eight young Turtle Doves, fixteen Turtle Doves. 4 of fix Partridges. 2 of twelve Plovers, twenty-four Plovers. 2 of wild Ducks. 66 Sallets, Oranges and Le¬ mons. 30 Sauces. 66 Small Entrements to remove the Sallets. 4 of Trufles baked in Afhes. 4 of Trufles (en Court-bouillon.) 4 of fat Livers (au Gratin.) 4 of large Cray-fifh (en Court-bote illon.) 2 of Cocks-combs and fmall Eges, a white Sauce. 4 of glazed Veal Sweet-breads, with thicken’d Gravy over them. 2 of Cardoons. 4 of whole Afparagus. 4 of Lamb-ftones. 4 of broiled Oyfters. 2 of Hogs Ears (au menu du Roy.) 2 of fmall Loaves of Piftaches and Chocolate. 2 of Granadins in Spanijh Pots. 4 °f Frufles the Italian way. 4 of Sweet-breads of Veal, with fweet Herbs. 2 of Oyfters with white Sauce. 2 of Toafts with Ham. 4 of Calves Ears the Italian way, 4 of Mufhrooms the Italian way. 2 of Fritures with Peaches, fprinlc- led with Brandy. 4 of Tortoifes, the Italian way. T H E MODERN COOK. To make Broth called Mitonage. F O R all forts of Soop 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 propereft for Mito¬ nage: Ufe what quantity you think fit, accor¬ ding to the bignefs of your pot, and the quan¬ tity of Soop you defign to make. Suppofb you would make two Soops out of one Mito¬ nage ; take a piece of a buttock of Beef about eight or ten pound, and a piece of a leg a- bout feven or eight pound, 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 fealon it with Salt, Carrots, Tur¬ nips, and a few Onions ftuck with Cloves, and a good bunch of Celery; fome time after put in a Fowl, and a knuckle of Veal ty’d round with packthread; don’t let them boil too much: This will ferve to put in your Soops. Yon may alfo put in all the garniture of your Soops, as Celery, Endive, Leeks, Lettices, and Fowls. This Broth is very good to foak the Bread for all forts of Soops, except Cab- Vol.Iv B bage. 2 THE MODERN COOK. bage, Turnip, or Onion Soops, which are diftinguifh’d by their different garnitures. To make a French Olio. T Ake as much Meat as your Olios require: For two Olio’s take eight pound of but¬ tock of Beef, the fame quantity of Veal, and a leg of Mutton, taking off all the fat; put all together into a large Gravy-pan, and fet it a fweating over the Stove: When your Meat flicks lightly to the Gravy-pan, moiften it with Broth; but take care it be not too high co¬ lour’d ; then take out all your Meat, and put it in a Broth-pot, skim the fat well off the Liquor, and ftrain it into the pot; fill it up with other Broth, then put it on the fire; add three or four dozen of blanch’d Carrots and Parfnips, with two dozen of Onions, a few Turnips, 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 Ham, and a Cervelas; make your pot boil gently; take care your Broth be al¬ ways very clear and well-tafted; then take the crufts of rafped French Rowls and put them into a Stew-pan, ftrain in fome of your Olio Broth, and let it fimmer a while over the Stove; when the Bread is foaked, put it in an Olio- pot, and pour the Broth thereon, with fome Roots and Celery, if you think fit. (Ifyou ferve it in a Difb, you muft garnifh it round the edge with ail forts of Roots:) Then put upon your Pottage two Partridges. They are z ufed THE MODERN COOK. 3 ufed for all forts of Olio’s of Rice. Your Rice being pick’d and wafh’d, put it in a Soop-pot, and put fome Olio Broth to it; and when enough, difh it up. Vermicelli is pre¬ pared the fame way. (Mignonette) is made thus: Take a piece of Etamine, and tie up in a piece of Etaminepinch, a little handful of Coriander feeds, fome Pepper, a dozen of Cloves, and a Nutmeg ; bind (Mignonette) and put them in your Olio. An Olio muft be ferv’d very hot. A SpaniJJj Olio. T Ake fome griffel of Beef from the lower part of the brisket, cut it in pieces the big- nefs of two Fingers, and put them in Water; take alfo fome griffel of a bread: of Mutton, and fome griffel of a bread: of Veal, and Sheeps rumps, and cut them alfo into handfome pieces; then garnifh a Broth-pot all round with dices of Beef an inch thick, and put in your griffel of Beef, with a good quantity of Roots, a bunch of Celery very neat, becaufe it mud: be us’d in ferving up, a bunch of Leeks; moiden the whole with Broth ; and when the Beef is fomewhat forward put in your griffel of Veal, and Mutton, and Sheeps rumps, two Hog’s feet and ears, two Partridges, two Pi¬ geons, the knuckle of a Ham, a good Cervelas, half a white Cabbage, being well blanch’d, drain’d and tied up with packthread ; fea- fon the whole with Onions, and put in a (Mignonette) and then cover it with dices of Beef; take two pound of Veal, cut them in B 2 dices. 4 THE MODERN COOK. dices, and fet them to fweat gently over the Stove, till they flick to the Stew-pan; but don't let them burn: Put fome good Broth into it, and put it in your Olio. You mufl put to deep over night fome ( Gravance ) that is, Spanijh Peafe, in luke-warm Water, in the morn¬ ing pick them clean one after another, then wafh them in hot Water, and boil them in a Sauce-pan with good Broth. Your Olio being done, give it the bed tade you can; then take out all your Meat and Roots, and put them in a large Didi; range handfomely in the Didi or Olio-pot you ferve up in, your griffels of Beef, Veal, and Mutton, and Roots, which mud be well clean’d: When every thing is in good order in your difh, then put in your Hogs feet and ears, Cabbage, Celery, and Leeks, in the fame good Form; add, ladly,your ( Gra - vance) with a little Olio Broth, and ferve it hot. You ferve it in cover’d China Cups, with dices of toaded Bread as big as your two fingers; fill each Cup with Broth, and put a Toad at their fides. Take care your Broth be well relifh’d; and ferve it as hot as you can. Another Spanijh Olio. Our Meat being cut as above, put it into the Broth-pot, and give it the fame fea- foning in the fame manner, with this difference only, that there need not be a great deal of Broth : All this being done, didolve a pinch of powder’d Saffron in a little Broth, and put it into your Olio, fee it be well tafted: Take THE MODERN COOK. 5 out your Olio, place it in a difh large enough, difh and order it as in the lad; receipt; pour in as much Broth as it will conveniently hold, and then add your (Gravarices) over it, and ferve it hot with toafted Bread round it. Pottage a la Jambe de Bois. T Ake a fhin of Beef, cut oft* the two ends, and leaving the thick bone a foot long, fet this and fome dices of buttock of Beef to boil in a Broth-pot with fome good Broth and a piece of buttock of Beef in flices, put in a Stew-pan full of cold Water, and skim the pot well: Then ieafon it with Salt and Cloves, two or three dozen of Carrots, a dozen of Onions, two dozen Heads of Celery, about twelve Turnips, and a (Mignonette) with a Fowl and two old Partridges. Your pot muft boil very gently, and fhould be put on betimes in the morning, to make the Broth gradually. Having obferved all thefe dire&ions, take a piece of a fillet of Veal, about two pounds, 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 (Jambe de Bois) taking off all the Fat, then put it all in your pot toge¬ ther. 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, and take off 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; B 3 then 6 THE MODERN COOK. then put it in your difh, and garnifh it with all the Roots you have in your Broth ; and, if you pleafe, put fome of the fhin upon your Pottage, and till it up with Broth: Serve it hot; If you ferve it in an Olio-pot, you need not put in any greens at all. A Cow-Heel Pottage. OUT in your pot feven or eight pound of buttock of Beef, a leg of Mutton cut in two, three or four pound of a leg of Veal, and the knuckle of a Ham ; put your pot over the Stove till the Meat fticks a little to it, then pour in fome Broth without fat; put in alfo a Fowl, and an old Partridge, a (Mignonette) fome Carrots, Parfnips, Turnips, and a bunch of Celery, and let it boil very flowly: Then boil your Cow-heel, and finiih the doing of it in a little Braize, that is, in a good Seafon- ing ; when all is ready, take the Crufts of French Rowls, and put them in 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 j then put it into the Soop difh, with your Cow-heel upon it. Laftly, fill it up with Broth, and ferve it very hot. Let it be well tafted. Pottage of Chervil , the Dutch Way. /^ET ready a fufficient quantity of good Broth, and put in it a knuckle of Veal cut in pieces of the bignefs of an Egg; skim it, and take care it does not boil too much. Half an hour THE MODERN COOK. 7 hour before you ferve dinner, throw in fome forcemeat Balls, not too fat, but of a good confidence ; roll them beforehand in rafpings of Bread; they mud be no bigger than a fmall Nut. A quarter of an hour before you ferve, put in a pretty deal of Chervil mix’d and chopp’d very fine, together with an handful of Flower5 there mud be a great deal: For a large Soo'p a good plate full is requifite. When your Chervil is in, keep it always dirring till you ferve up dinner. It is ferved up without Bread. Pottage de Santez , with Pearl Barley. Phe Dutch Way. /^ET 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 forts of Herbs hafifid, as in the common Pot¬ tage de Santez ; then take about three quarters of a pound of Pearl Barley, boil it in a Stew- pan by it felf: When ’tis near enough, put it into your Pottage 5 and half an hour before you ferve up dinner, put in fome forcemeat Balls, as in the above-mentioned receipt; and you may put the Fowl or knuckle of Veal upon the Pottage without any Bread, the Pearl Barley lerving in its dead. Pottage of Rice the Polifh Way , called Rouflole. P ick and wafh your Rice very clean j put it in a pot with a knuckle of Veal, and a Fowl cut into quarters; moiften them with B 4 hot 8 THE MODERN COOK. hot Water, and let them boil very flowly; put in a handful of Parfley Roots, and a handful of Parfley Leaves, a good pinch of Mace pounded, a pinch of Pepper, and a piece of Butter; boil it gently, and keep it from thickening; give it a good Tafte; and juft before you ferve, put in a handful of Parfley, and difh up your Pottage in the difh you ferve it up in ; put your quar¬ ter’d Fowl upon it, and ferve it up hot. S Vo make a Rice Olio 'with Cullis of Craw- Fifi. T Ake fome Rice well wafh’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 tafted, 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 a la Reine, B Oii a Fowl with your Rice in a pot of good Broth, and make a white Cullis thus: Take a piece of Veal and Ham, and cut them like fmall Dice, add an Onion, with fome good Broth ; take the white of a roafted Fowl, and pound it in a Mortar; when pounded, take the Meat out of your Cullis, and put in the white of your pounded Fowl; ftrain it all through a Strainer, and put it to your Rice, and put your Fowl in the difh that you ferve the Pottage ini Let it be well tafted; and ferve it hot. Fottage THE MODERN COOK. 9 Pottage a la Galbeure , or Beurnoife. T Ake five or fix pounds of buttock of Beef, the fcrag 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 bottom, put fome Broth and Water to it, skim it well, and let it boil very gently; then take a Cabbage or two, cut them in four parts, and blanch them in boiling Water; when blanch¬ ed, put them in cold Water, prefs them well, and tie two or three pieces together with packthread, and put them in your pot; put in a (Mignonette) a Cervelas, a little belly- piece of fait Pork, the knuckle with a piece of a gammon of Bacon, three or four legs of Geefe, half a clove of Garlick: When all is in good order, take fome brown Bread, and cut it into Dice of the bignefs of the end of your Thumb, put them into your difh, flrain fome clear Broth upon it, and take care there be no fat, and put it on the fire, and let your Bread flick to the difh; then take out the legs of Geefe and your Cabbage, range the Cabbage handfomely round your difli, and put the legs of Geefe on the Bread; then fill it up with Broth, and ferve it hot. To make Kernel Maes Pottage , ufually eat in the. Months of March a?id April. T Ake a knuckle of Veal all chopp’d in little pieces, except the Marrow-bone, feafon the Flefli with a little Salt, Nutmeg, pounded Bifcuir a io THE MODERN COOK. Bifcuit, and Yolks of Eggs, and make little forcemeat Balls of the bignefs of a Pigeon’s Egg; which being boil’d in a Broth-pot for the fpace of a full hour, then take three or four handfuls of Chervil pick’d clean, two or three Leeks, and a good handful of Beet leaves, mince them together, and add two or three fpoonfuls of Flour well mix’d with two or three fpoonfuls of Broth, that it may not be lumpy, and do it over the Stove as you would do Milk Pottage. This Pottage muft appear green. On Maigre Days cut fome Eels in pie¬ ces, with which make the Broth, and you may put in a handful of Sorrel among the o- ther Herbs. Pottage of Glazed Fricandeaux. #r ]P Ake the knuckle of a leg of Veal; let it be Jl very white and tender; lard it with fmall flices of Bacon, and boil it as fora firft Courfe; take another knuckle of Veal, cut it in thin flices, and flatten them with the flat of your Cleaver, lard them alfo as the other; then fet thefe a Aewing with the firft, and glaze them; make a Cullis in this manner: Take a piece of a fil¬ let of Veal, and cut it in flices, with fome fli¬ ces of Ham; put them in a Stew-pan over the fire, with an Onion and Carrot fliced ; let it fweat, and flick to the pan; but take care it may not burn; then put fome very good Broth to it; then take a roafted Partridge, or a Car- cafe come from the Table, and pound it in a Mortar; being pounded, take the Veal and Roots THE MODERN COOK, n Roots out of your Stew-pan, and put in their place your pounded Partridge, with a little ladle full of Cullis, and give it a good tafle; flrain it through a Strainer; being {trained, put it in a little Pot, and keep it hot: Take a French Rowl or two, and take off the Crufls, and put them in a Stew-pan; ftrain fome of your Broth well clear’d of the fat, on the Crufts, and let it fimmer a while; put it in your Soop-difh; cut your Fricandeaux in long (mall llices, and garnifh your Soop-difh with it ; put your Cullis upon your foak’d Bread, and the glazed Veal above all, and ferve it hot. Pottage of Cardoons larded and glazed. T Ake fome fine Cardoons, cut them the length of your Finger, and blanch them, in boiling Water without picking; after they are blanched, put them in cold Water, and clean them well with your Fingers, and not with a Knife; when well cleaned, lard them with fmall flices of Bacon, and put them in a Stew-pan with fome flices of fat Bacon under them; put in fome Salt and Cloves, a piece of Butter, flices of Lemon, and fome good Broth, and let them dew till they be enough; then make a glazing: Take a pound of a fillet of Veal, and cut it in little pieces, with fome fli¬ ces of Ham, put them in a Stew-pan with fome good Broth; let the Veal and Ham be well done: When enough, flrain the Broth, and put it in a Stew-pan big enough to put in your Cardoons, that they may not lie one upon an¬ other ; i2 THE MODERN COOK. other; put your Broth on the fire, and let it boilfoftly till it comes to a Jelly; but be care¬ ful of it, for fear it fhould burn or grow black. Take out the Cardoons, and put them in your Stew-pan, the Bacon downwards; put them on fome hot Afhes; take a French Rowl, and cut the Cruft all off, and put it in a Stew- pan ; ftrain fome Broth on your Crufts, let it be good, and take off the fat, and let them take a boil or two; then put them in the Soop difii with two Partridges, or two large Pi¬ geons, and your Cardoons round the brim of your difti; add alfo a Cullis as you do for the Pottage of Fricandeaux glazed, and ferve it hot. To make a Bifque of Fowl. D Raw and trufs your Fowl neatly, then blanch it in boiling Water, and lard the Breaft with fat Bacon, boil it in fome good Broth with an Onion ftuck with Cloves, let it be boil'd enough, and then fet it on hot Allies to keep hot; fet fome Crufts of French Rowls a iimmering in Broth, as ufual; then difh it up, putting your Fowl with a Cullis a la Reine over it: Garnilh the rim of your difh with Cocks-combs, or Sweetbreads cut in long thin Bices, and ferve it hot. Another time you may put on a good clear Veal Gravy; another time the Cullis of Veal and Ham. THE MODERN COOK. 13 Bifque of Quails, and of other kind of Wild Fowl. Rufs your Quails very neatly like Chick- ens, and put them in your Broth-pot with fome Broth, a piece of Beef, and a dice of Ham j make them boil very gently : Garnifh your difh with Cocks-combs and Fricandeaux of Veal Sweet-breads j take a French Rowl, and boil the Cruft only in the fame Broth your Quails are boil’d in, and take off all the fat; put them in your Soop-difh with your Quails, and fome Artichoak bottoms upon them, and over all a Cullis of Veal, or a Cullis d la Reim , or fome Veal Gravy; and ferve it hot. You have the method of making the Cullis d la Reine in the Chapter of Cullis’s. Bifque of Pigeons d la St. Cloud , with Veal Gravy. / ^T^Ake fome Pigeons new kill’d, and draw them, blanch, and pick them very clean, then trufs them handfomely, and boil them in good clear Broth, with fome dices of Bacon, Cloves, and dices of Lemon; but obferve not to put them on the fire above an hour be¬ fore you ferve up, or thereabout, according to the bignefs of your Pigeons; and when they are boil’d, remove them a little from the fire juft to keep hot: boil in a little pot of Broth fome Cocks-combs well pick’d and fcalded, with fome dices of Bacon, and fome Veal Suet, fome Broth, a dice of Lemon, and an 3 Onion i 4 THE MODERN COOK. Onion duck with Cloves. When your Pi¬ geons and Cocks-combs are ready, take a French Row!, fimmer the Crufts in your Broth, as ufual, put them in your Soop-difh; Garnifh the rim with your Cocks-combs, and put your Pigeons upon your Bread, with good Veal Gravy of a good colour. Serve it hot. Another Pottage , or Bifque, of Pigeons , a la St. Cloud an blanc. O U muft fcald and pick fome young Pigeons very clean, draw them, and trufs them neatly, put them in a little pot with fome Cocks¬ combs and dices of Bacon, make a white Cul- lis called d la Reine , after this manner: Take a piece of a fillet of Veal and fome dices of Ham, both cut like Dice, put them in a Stew- pan with a Parfnip, an Onion cut in dices, moiften them with good Broth of the whiteft fort, 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, and pound it well, and if you find it is not white enough take about two dozen of fweet Almonds, blanch them, and take off the . Skin, and pound them very fine, and mix them in your Cullis with the whole white of your Fowl; put in a Glafs of boil’d Milk, obferve it be of a good tafte, and drain it through a Strainer, then put it in a little Pot, and keep it hot; take a French Rowl or two, and take oft the Crufts, and put them in a Stew-pan, drain fome of your Broth upon the Crufts, and let THE MODERN COOK. 15 let it have a boil or two, and put it in your Soop-difh: Garnifh the rim with your Cocks¬ combs, and put your Pigeons over the Pot¬ tage j fet your Difh to fimmer on a gentle Stove, and when ’tis ready to ferve, pour on your Cullis a la Reine , and ferve it hot. Pottage a la Jacobme. T Ake a brace of Partridges with a Chicken, and roaft them; take off all the FleDi* and chop it very fmall, then put it in a Stew- pan with a little Cullis, then take all the crum out of a French Rowl, and fill it with this min¬ ced Meat; but obferve to keep fome to put upon your Pottage: pound all your Partridge bones, and 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’d; then drain them through a Strainer, and put the Liquor into a little Pot with the red of your * minced Meat; cut a French Rowl into very- thin Dices, place a layer of thefe Dices at the bottom of your Di{h, and a layer of glazed Parmefan Cheefe, and put a row of Bread, continuing them alternately till you have e- nough for the Pottage; then put your Difti on a Dove, and put to it fome good Broth, let it fimmer gently; being ready to ferve up, put In your French Rowls Duffed with the minced Meat, and fill it up very gently with good Broth: Garnhh the rim of your Di(h with pieces of Puff-paDe cut in Triangles, throw¬ ing your Cullis over all. Serve it hot. Pottage O 16 THE MODERN COOK. Pottage a la Houzarde. T Ake two Chickens, pick them very clean, trufs them, and put them in the Broth Pot for half an hour, then take them out and cut them in pieces as for a Fricafee, and put them into a Stew-pan with fome melted Butter, feafon’d with Pepper, Salt, fweet Herbs, and fine Spices, and rafp Bread and Parmefan Cheefe upon them one after another, as you do Smelts, or fry’d Gudgeons; then put them handfomely in a Pafty-pan, and let them take a fine Colour in the Oven. Take a French Rowl, cut it in dices ; make a layer of Bread in your Soop-difh, and another of Parmefan Cheefe, another of boil’d Cabbage, and one of Bread over all, that the Cabbage may not appear; put your Di(h on the Stove, with fome good Broth in it; let it fimmer till the Bread be almoft dry, then drudge it with Par¬ mefan Cheefe, and brown it with the cover of a Pafty-pan: Then (hove a thin Skimmer un¬ der 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 hand¬ fomely, and ferve it hot. Pottage of Chefnuts .• T Ake fome large Chefnuts and peel theft, then put them in a Pafty-pan with fire under and over, put them in the Oven, peel off the under Skin, then fet them a boiling in good Broth; put in a Stew-pan about half a pound THE MODERN COOK. 17 pound of Veal, a few dices of Ham, dome diced Carrot, and Onion, fet them on a dove to fweat till they dick to the pan without burning; moiden them with good Broth: You mud have fome carcafes of Partridges or Phea- fants ready pounded; take the Meat out of your Stew-pan with a Hummer, and put in your pounded Carcafes; obferve that your Broth be well taded put in a little of your Cullis, and drain it through a drainer, afterwards put ic into a little pot or fawce-pan, and keep it hot. Pare off the cruds of a French Rowl, and put them in a dew-pan; put fome good Broth to your cruds, and let them fimmer a while over the dove, but take care there be no fat: When enough, put them in your Soop did), garnifh the rim with Chefnuts, put on your Pottage two large Pigeons, or two Partridges, with your Cullis over them, and ferve it hot. Pottage of Soles en gras. Ake fome frefh Soles, fcrape and wadi | them clean ; if they be fmall, take two to be forced and laid over the Difh; if large, one will fuffice : The Soles you defign to force, take them neatly by the fide of the Head, and prefs the upper part of it ro its own Fled), and then turn it: Make your Forcemeat of the White of a Fowl, a little blanch’d Bacon, a little Beef Suet, Mufhrooms, Parfley, and young Onions, feafon’d with Pepper, Salt, fweet Herbs, and fine Spices, three or four Yolks of Eggs, a piece of boil’d Ham the hignefs of an Vql. I. C Egg, 18 THE MODERN COOK. Egg, fome crums of Bread boil’d in good Milk; mince all well together, and pound them in a Mortar; fluff your Soles with this^ Forcemeat: After they are fluffed, take a Patty¬ pan, cover the Bottom with bards of fat Ba¬ con, and lay your Soles upon the Bacon; pour fome melted Butter upon them, and drudge them with crums of Bread, then fet them a baking in the Oven, and make them take a fine Colour; fry three or four Soles, then cut them in thin flices, and garnifh the rim of your Difh with them as neatly as you can; then 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 ftove till it be foft: Then put it in your Soop- Difh, and cover it with a white Cullis a la Reine , or fome good Veal Broth, and your Soles over it, to be ferved hot. Peafe Pottage a la Bourgoijie. HPAke fome green Peafe fhell’d,and put the -®- great ones apart to make your Puree with. Do it in this manner : Take great Peafe, blanch them with the green of a young Onion 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 foak’d in good Broth: When they are all pounded, . ftrain them well, and make your Puree fome- what thick. Your fmalleft Peafe you muft putin a Stew-pan, with a little Bacon; tofs up your Peafe in this, adding fome good Broth, 3 Parfley, THE MODERN COOK. 19 Parlley, fmall Onions, and a little Savory: When your Peafe are enough, pour your green Puree upon them; add alfo the Hearts of fome Cab¬ bage, andLettuce cut in dices, before you put in your fmall Peafe. All being well feafon’d, cut the crufts of fome French Rowls, and ftrain to them fome good Broth as ufual j let it lim- mer awhile over the Stove; when done, put it in your Soop-Dilh, with fome green Puree over it, and lay your Fowls handfomely on your Soop. Garnilh your Difli with Lettuce forced or unforced, with Cucumbers, or mid¬ dling Bacon, juft as you think proper; then put in the reft of your Puree and fmall Peafe, and ferve your Difh hot. Another Sort of Peafe Pottage. T Ake fome large green Peafe and put them in a Stew-pan, with a little melted Ba¬ con or Butter, fome Chibols and Parlley; ftew them over a ftove 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 flices, to be laid on the bottom of your ftew-pan with an Onion, a few Carrots and Parfnips; cover it, and fet it a fweating on a ftove; when the Veal begins to flick to the ftew-pan, and grow brown, put to it fome good Broth, and crums of Bread of the bignefs of an Egg, with two or three Mulhrooms; let it go on loftly with a flow fire: When enough, take it out, and put in the Peafe that are ready pounded, then ftrain the whole through a C 2 ftraine^ 20 THE MODERN COOK. ftrainer, pafs a few Peafe, with a little Bacon that is melted, or Butter that is in a ftew-pan, and put to it fome good Broth, with a bunch -of fweet Herbs, and the Puree of your green Peafe; foak the crufts of two French Rowls, as ufual, in fome good Broth, put your crufts in a foop-difti, as ufual, and your Fowl, which you muft have ready, upon them; garnifh the rim of your difti with flices of middling boil’d Bacon, let your Puree be of a good re- lifh, but not too thick: Put it in your foop- difti, and ferve it very hot. We ufe a great many of thefe and other Peafe Soops in their Seafons, fuch as thofe of Lambs heads, Ducks, young Geefe, forced Chickens, Turkeys, &c. which fhould be pre¬ pared in pots by themfelves, with good Broth. The Garnifhes are as the Seafons ferve, fuch as Afparagus, forced Lettuce, or Cucumbers. Out of the Pea-feafon you may make your Pot¬ tage with old Peafe, which are excellent, and garnifti with Ducks or Andourelles: It is eafy enough to regulate this point. As for maigre Peafe pottages, we prepare them with drawn Butter, and foak the crufts of French Rowls, as ufual, in maigre Broth : You’ll find the method of doing it in the Article of the mai¬ gre Pottages, at the beginning. 1 To make a Pottage with Ducks and Far nips. T Ake a Duck, draw and trufs it very neatly, blanch it, and put a piece of Beef in a • ftew-pan, with a piece of Mutton, and your - 3 • Duck; THE MODERNCOOK 21 Duck; fet all a doing {lowly over the ftove: When your Pottage begins to flick to the {lew-. pan, pour fome good Broth into it, then take • out your Meat, flrain your Broth, and put it in a pot with fome Turnips, Carrots, and Oni¬ ons ; then put your pot on the fire, and make it boil gently; in the mean time cut fome Turnips in the form of Dice, or in any other form you pleafe, to be thrown upon your Pot¬ tage, then blanch them, and put them in a fmall pot of very good Broth, let them boil till they be enough: As foon as you are ready to ferve, take off the crufts of a French Rowl, and put them in a ftew-pan, ftrain fome good Broth upon them, without fat, then let them fimmer over the ftove till they be tender: when they are enough, put them in your foop-difh, garnifh the rim of it with Turnips ready for that purpole ; then put in your Duck and the remaining Turnips cut into fmall Dice, fill up your foop-di£h, and ferve it hot; but be fure it be well tailed. Young Geefe, Teals, Knuckles of Roe Bucks and wild Boars, may be ferved in the like Pot¬ tages of Turnips; as like wife Wood Pigeons, and other Pigeons. T? make a Tottage of Partridge with Cabbage. D Raw and trufs fome Partridges, lard them with large lardoons of Bacon well fea- fon’d; if you think fit, get a fmall leg of Mut¬ ton, a piece of Veal, and a piece of Beef, put all together in a ftew-pan, and put it over the C 3 ftove, 22 THE MODERN COOK. ftove, and when it flicks a little to the pan (but be fure it don’t burn) put to it Tome good Broth, then put your Meat into a pot, and ftrain your Broth to it, and put in yoiir Partridges tied up with packthread; add fome blanched Cabbages, tied up alfo in parcels, a piece of Ham, and a piece of Cervelas, fome fmall Carrots and Onions, and a Mignonette. Take half a do¬ zen Grains of white Pepper, two Cloves of Garlick, a pinch of Coriander Seed, tie them ail up in a Strainer-clout, and put them into your Pottage; when your Pottage is enough, and the time of ferving draws near, take a French Roll, cut off the crufl c , and put them into a Stew-pan, ftrain fome Broth from your Pot¬ tage upon them, and take care there be no fat; then put your crufts over the Stove to ftmmer gently, afterwards put them in your Soop-difti, and garnifh it with Cabbage and middling Bacon; you may garnifh your difh before you fet your crufts a foaking; when your crufts are dilh’d, put in them your Par¬ tridges, then fill it up with the reft of your cabbage Broth, give it a good relifh, and ferve it hot. To make a Pottage of Partridges a la Reine. TTAving drawn, pick'd and trufled your Par- -*■ tiidges, lard them with large lardoons of Bacon, and half roaft them, then take them off the fpit, and put them into a pot with fome good Broth of a piece of Beef and Veal, fet them a boiling over a flow Fire, then take a poun4 THE MODERN COOK. 23 pound or two of a fillet of Veal, and a piece of Ham, cut both into pieces or dices, and garnifh the bottom of a Stew-pan, and add an Onion or two, a few Carrots and Parf- nips; fet them a fweating on a Stove flowly and when they begin to dick to the pan, and appear brown, pour in fomegood Broth,and fea- fon the whole with two or three Cloves, fome Mufhroons, if you have any, cut into dices, fome Pardey Chibols, and fome crumbs of Bread of the bignefs of two Eggs; let them all Hew together very dowly, when the crumbs of Bread are well foaked, and the Veal and Ham enough, take them out of the pan, and didolve the pounded Partridge in it, the nftrain the Cullis through a Strainer, and put it into a pot to keep hot, then take a French Rowl or two, cut off the cruds, and put to them fome of the fame Broth your Partridges were boil’d in; when your crufts are well foaked, put them into your Soop-difh, and your Par¬ tridges upon them, and then your Cullis, and fo ferve it hot. Another white Pottage a la Reine. T Ake fome Partridges, draw and pick them very clean, loofen the Skin from their Breads as nicely as you can, without taring it; take out the White of the Bread;, and make a little white Forcemeat of it to duff them with, then fet them boiling in a little pot of good Broth; when enough, take the crufts of a French Roll, and put them in a Stew-pan with fome C 4 good 24 the modern cook. good Broth, either out of your broth-pot, or where your Partridges were boiled, and fee them over the Stove; when they are tender, put them in your Soop-difh with your Par¬ tridges over them ; garnifh your Pottage with Cocks-combs, then pour a white Cullis a la Heine upon your Pottage, and ferve it hot. You’ll find the manner of making white Cul¬ lis a la Reine in the Chapter of Cullifes. A Pottage of forced Quails and Partridges.' *Raw and trufs 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, white Pep¬ per 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 fiices, and garnifh the bottom of a Stew-pan with them ; add a fliced Onion, fome Carrots and Farfnips over it, and fet it a fweating over a Stove; when it begins ta flick to the pan, and is of a fine gold colour, wet it with half Gravy and half Broth; a little Parfley, Chibol; Sweet- bafil, and two or three Cloves, boil all toge¬ ther, then pound two or three roafled Quails or a Partridge in a Mortar; when the Cullis is boiled enough, take out the fiices of Veal, Ham and Carrots, and mix in their room the pounded THE MODERN COOK. 25 pounded Quails or Partridges, and drain k through a Strainer, then put it into a pot and keep it hot; boil fome crufts of French Rowls in good Broth as ulual; when done, put them in your Soop-diffi, and with the Quails upon them; take care your Cullis be well tailed, and 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 fluffing them with Forcemeat, and you may garnifh your Difti with Cardoons if you pleafe. A Pottage of Wood-Pigeons by way of an Olio . A Fter your Wood-Pigeons are truffed, blanch them in Water, and put them in the Pot with fome good Gravy, a hunch of Roots, fuch as Carrots, Turnips, Parfnips, &c. fome young Onions, a faggot of Celery, and a bunch of lweet Herbs; when all are boiled, prepare the crufts of Rowls as ufual, in the fame Broth your Wood-pigeons are done in, then put the Bread in your Soop-difh, and over it your Wood-pigeons; garnifh the rim of your difh with the Roots, pouring in good veal Gravy over all; then ferve it hot: The Garniture fhould only juft cover the rim of the diffi, in order to have room for the Soop. You may make ufe of Quails, or any other Fowl, and Wood-pigeons may ferve for cab¬ bage Soop, as you think fit. An :6 THE MODERN COOK. An Italian Pottage, I T is a fort of Olio difhed in feparate Com~ partments in the middle of your Difh, for which purpofe make a Crofs of Pafte, then bake it in the Oven ; in the firft angle make a Bifque, in the fecond a Pottage of fmall Chick¬ ens, in the third a Pottage a la Reine (en pro - jitrolle) and in the fourth a Pottage of forc’d Partridges : Obferve, that each Soop is to have its different Broth belonging to it, with diffe¬ rent Garniture. A Pottage of green Geefe forced. M Ake a Force-meat of Goofe Liver, a piece of Bacon, a Calf’s Udder or Beef Suet, fome crumbs of Bread foaked or boil’d in Milk, and three or four Eggs; chop all toge¬ ther 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 crufls of a French Rowl as ufual, 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 Soop- difh, and the Goofe upon them; then put over your Goofe a Cullis of green Peafe (if in Sea- fon) or elfe Afpargus tops, garnifh the rim of your difh with middling Bacon, and ferve it hot. You’ll find the manner of making this Cullis in the Chapter of Cullifes. A THE MODERN COOK. 27 A Pottage of F?als or other Birds with Mujh« rooms. G ET fome Teals, or fuch like Birds, draw and trufs them; lard them with large Jardoons of Bacon well feafon’d, then half road them, and take them off, and fet them a do¬ ing 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 Mufh- rooms in readinefs, cut them into fmall Dice, and tofs them in melted Bacon, putting two good pinches of Flour to them ; your Mufti- rooms being enough, put them into the pot where your Teals are boiling, and let them all boil well together; when the Broth is enough order the crufts of French Rowls as ufual, and put them in your Soop-difti, and then put your Teals on the crufts; and before you ferve up, put fome good Gravy to them, with the Juice of a Lemon; garnifti the rim of your difti with Muftirooms prepared in the following manner. Take as many fmall Mufti- rooms as will ferve to garnifti your difti, pick and wafti them, and put them in a Stew-pan, with thejuice of a Lemon, a little Salt, and fome Broth; when they are done, garnifti the rim of your difti with them, but let them be very white; another time you may force them for the fame Garniture. A ! 28 THE MODERN COOK. A Pottage of Spanish Car doom. T Ake a French Roll 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 Soop-difh, and garniih your difh with CardoonS5 then lay on your crufts two Par¬ tridges, or two Pigeons, which you muft have ready, or elfe a little loaf of (Proftrolle) and fome hearts of Cardoons in thin flices over it: Pour over it fome good Veal Gravy half thick* en’d, let it be well tafted, 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 flices, and garnifh the bottom of a large ftew-pan with it, and an Onion, a Carrot, and a Parfnip; cover it, and let it flew gently on a ftove: When the Liquor flicks to the pan, and has taken a line colour, put in a piece of Butter, and drudge it lightly over with Flour, then tofs it round about feven or eight times over the ftove, and put to it half good Broth and half Gravy ; feafon it with a white Chibol, a little Parfley, a little fweet Bafil, a few Mufhrooms, and Trufles, if you have any, and with two or three Cloves: Let it all boil gently, then take out the flices of Veal, and ftrain the reft through a ftrainer; 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. Pottage THE MODERN COOK. 29 Pottage of young Green Peafe. ,r ]pAke fome young Peafe, and put them in- to a ftew-pan, with a piece of good frefh Butter, and a bunch of fweet Herbs; feafon them with Pepper and Salt; after you tofs them three or four times on the ftove, put fome Veal Gravy to them, and let them boil very foftly; then take two round Loaves of about 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 in¬ to your difh, ufe, them all, or as many as ic will contain: Put your crufts into a ftew-pan with a pinch of half beaten Pepper, and a little Salt dallied over them; then take a fpoon- 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 immediately put your crufts into your foop-difh, and put them over the ftove, and let them juft ftick to the difh, but not burn; your Peafe being well tafted, put them upon your crufts, and fervc them hot. Crufts a la Puree verte. M Ake your Crufts ftick to the difh, after the ufual manner, without burning, pour over them a green Peafe Cullis, and ferve them hot. The Chapter of Cullis’s fhews the me¬ thod of making this Cullis, 3 o THE MODERN COOK. Crufts y with Cullis of Lentils. M Ake your crufts ftick to your foop-dilh 5 as above 3 throw your Cullis of Lentils over them, and ferve up hot. See Chapter of Cullis s s. A Pottage of Crufts with Purjlane Stalks. P ick your Purflane ftalks very well, and blanch them in Water, like Cardoons; then take them out and let them a draining; then put them into a ftew-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 foop difti in the manner before mentioned, the Crufts fticking to your dilh; relilh your Purflane ftalks well, and ferve hot. Pottage of Crufts with Cullis of Lentils. T Ake a French Rowl or two, cut off the Crufts, and put them in a ftew-pan; put fome good Broth to your Crufts, and let them over a flow fire; when they are well foaked, put them into your foop-dilh, and put two Par¬ tridges or two Pigeons upon your Pottage, and garnilh your foop-dilh with middling Bacon or fry’d Bread: Take care your Cullis of Lentils be well tafted; fill up your foop-dilh, and ferve it hot. You’ll find the receipt in the Chapter of Cullis’s. A Pot - THfe MODERN COOK. 31 A Pottage of Roots . S Train fome good Broth into a pot, and put into it a fat Capon with fome Roots, fuch as Carrots, Parfnips, and Pardey Roots, all cut in long thin dices: Let all boil together till enough, then boil the Crufts of French Rowls, as ufual, in fome of the fame Broth your Fowl was boiled in; put them in your foop-difti, with your Capon upon them, garnifti the rim of your difh with fome of your boiled Roots, and before you ferve up put fome good Veal Gravy over the whole. Follow the fame directions in making Pottages of Quails, Wood-pigeons, Fowls, and thofe made with Roots. A Pottage of Partridges with Lentils. T Ake fome Partridges well pick’d, drawn, and trufs’d, lard them with large lar- doons of Bacon well feafon’d, tie them up with packthread, and put them into a pot with fome middling Bacon cut into dices with the fward on; then put in the Lentils, with fome Broth, and let them boil together then take two pound of Veal and a piece of Ham, cut them into dices, and range them at the bottom of a ftew-pan with fome whole Onions, Carrots, &c. to be laid upon your Meat; cover the ftew- pan, and put it on a ftove to fweat: When your Meat begins to ftick to the pan, but be¬ fore it burns, put fome Broth to it, and let it boil dowlyj add four Cloves, fome Pardey, a few Mushrooms, two Rocamboles. When the Veal 32 THE MODERN COOK. Veal is done, take it out of the Pan, and your Lentils like wife, when enough ; fave fome of them whole, to put into your Cullis ; pound the remainder in a Mortar, and ftrain them in¬ to your Veal Gravy to fimmer a while in it j but take great care to clear off all the fat: See it be well tailed, and ftrain it through a ftrain- er; 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 ftew-pan with fome good Broth, and fet them a foaking over a flow ftove; garnifh the rim of your foop-difh with middling Bacon, as before; put the crufts into your foop-difh, and your Partridges upon them with the Cullis of Lentils, and ferve hot. A Pottage of Tortoifes en gras. T>Oil your Tortoifes according to the above direction, then open them, and take the Flefh out of the fhells; cut them as handfome- ly as poflible ; give them the fhape of a leg of a Chicken defign’d for a Fricafee: When they are all cut, put them into a ftew-pan with fome Mufhrooms and Trufles, 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 with a Cullis of Partridge; take French Bread or a Rowl, and cut off the crufts, put them into a ftew-pan to fimmer in fome good Broth, then put your pieces of Tor- toife handfomely on the rim of your difh; pour the Cullis of Tortoife well reliftVd upon your Pottage, THE MODERN COOK. 33 Pottage, and ferve it hot. You may fry one of the (hells of the Tortoife with Butter, and put it upon your Pottage, if you think fit. Pottage of Goofe Giblets. TTAving fcalded and cleaned your Goofe Gib- ■*- -*• lets, boil them in fome good Broth fea- fon d with a bunch of fweet Herbs and Salt; when they are boil’d, cut them into pieces, and put them in a flew-pan, then put a white Cul- lis a la Reine 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 ftew-pan with fome good Broth; let them fim- mer till they are well foaked and tender, then put them in your foop-difh cover’d with your Goofe Giblets; then caft your Cullis upon them, and ferve them hot. Obferve the fame method with Giblets of other Fowl. Pottage of a Lamb's Head. TTAving fcalded your Lamb’s Head and Feet, boil them with the Livers and fome mid- ling Bacon in a pot of good Broth; then foak your Crufts, as ufual, and place the Heads up¬ on them in the foop-difih ; garnifh it hand- fomely with the Livers and Feet; fry the Brains with the Yolk of an Egg and fome crums of Bread, and let them take a fine colour; then put them in their place, and upon the whole throw a white Cullis well tafted, and ferve it hot. You’ll find the way of making this Cul¬ lis in the Chapter of Cullis’s. D In 34 THE MODERN COOK. In the room of this Cullis you may ufe a good Culiis of Peafe, and garnifh the Pottage* as above: Another time make ufe of green Peafe, and a Cullis of the fame, according to the Seafon. Pottage without Water. T)UT into a broth-pot well tinn’d a good dice -*• of Buttock-beef, part of a leg of Mutton, and of a fillet of Veal, one Capon, four Pi¬ geons, and two Partridges, all the Fowls being well trufs’d, and the other Meat well beaten 5 put into your pot likewife fome dices of Onions, fome Roots, as Carrots, Parfnips, &c. and fea- fon it with all forts of fwcet Herbs, and a little Salt j clofe your pot well with thick Paper and a Pade for that purpofe, fo as no Air can pene¬ trate ; clap this in another large pot of boiling Water, with fome Hay in it to keep your dew- pot deady. Keep it very clofe, and let it be continually boiling in the Water for about five or fix hours: After that uncover it, and drain from the Meat aH the Liquor it yielded, and take off all the fat. A Pottage of Saute with a Fowl upon it. T Ake a handful of Sorrel, three or four hearts of Lettuces cut into five or fix pie¬ ces, an handful of Purdane, a bunch of Cher¬ vil, a few dices of Carrots and Parfnips, a few heads of Celery, and a handful of green Peafe, if in feafon ; when all is well pick’d and wafh’d, put them in a difh, each fort by it felf, puc fome THE MODERN COOK. 35 fome melted Bacon into a ftew-pan, and pafs all your Herbs and Roots into it, one fort after another, obferving what quantity will be fuffi- cient for your Pottage. In pafiing them, break them as fmall as you can, the fmaller the bet¬ ter ; when they are pafled, put fome good Broth to them clear’d from all the fat, then put them into a pot with a flice of Ham, and let them ftew very flowly before the lire ; take the crufts of French Bread, and put them in a ftew-pan with fome good Broth, and fet them over the ftove j when your Crufts are tender, put them into your foop-difti, and your Fowl upon them. N. B . Garnifti your foop-difh before you put in your Crufts. This Pottage may be garnifti’d with all forts of Greens the Seafon affords. Take care your Pottage be of a good tafte ; pour it over your Fowl, and ferve it hot. Pottage de Sante with Onions . T Ake a Capon, Fowl, Chicken, or a knuckle of Veal, prepar’d handfomely, foak and blanch them, then 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 bard of fat Bacon with packthread, and put it to boil in your broth-pot, or elfe with your Onions; get choice white Onions for your ufe, about thebignefsof a fmall Walnut, or lefs, cut off the two ends, and blanch them; take a fufftcient quantity, as near as you can, and all of a Size, to garnifti the rim of your difti; D 2 when 36 THE MODERN COOK. when your Onions are blanch’d, pick’d, and skinn’d clean, put them into a little pot with fome good Broth, home Veal Gravy, and a ilice of Ham, if you have any, and let them boil flowly; then put them on a fieve very gently for fear of breaking them, and let them drain j their Liquor will ferve to fimmer the Crufts, asufual: Moiften them when you are ready to ferve. Take Crufts of French Bread, put them into a ftew-pan, ftrain fome very good Broth upon them without fat, and well tailed, then foak your Crufts, as ufual; garniih the foop- difti with your Onions, difh your Bread with your Capon upon 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 Voltage of Forced Chickens with Forced Cucumbers. E 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 the grains out at one end, and force them with the fame Forcemeat with your Chickens: You’ll find the way to make this Forcemeat in the Chapter of Greens in Ragout. Then take them out and put them into a little pot with fome good Broth, and let them boil flowly, and take care they don’t break 5 then keep them hot by the fire, but not to boil: Take fome Crufts of French Bread, put them into a ftew-pan to fimmer with fome good Broth; when they are tender, put them into your foop dilh with your Chickens THE MODERN COOK. 37 Chickens over them: Garnifh the rim of your difh with the forced Cucumbers cut in round dices, throw over your Pottage fome Veal Gra¬ vy, and ferve it hot. All thefe Chicken Soops may be made with¬ out 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 Receiot directs. a To make a Pottage of Chickens with Onions au Bajilic . T Ake fome fat Chickens, draw and trufs them up very neatly, leaving them to foak in the Water; then blanch them, and afterwards put them in cold Water, and prefs them dry between two cloths; pick them clean, and tie a bardon of fat Bacon on the bread; boil them in your broth-pot, then take fome Craw-dfh, and boil them in very little Water, take the quantity you think will gar¬ nifh your fbop-diih, take off all the fmall feet, and the ends of the large ones; take off the tails, but let them all hold to the body of the Craw-dill; pick in this manner as many as you want to garnilh your loop-dilh with: When you have enough, put them into a dew-pan, with fome Pepper, Salt, a diced Onion, Parfley, and a fpoonful of Broth, then fet them o,ve;* the dre till they tade a little of the feafoning; pick the red of your Craw-dfh, and put the tails apart; take all the Meat of the great D 3 (hells* 38 THE MODERN COOK. fhells, and pound them, with the feet and tails. You cannot pound them too much. Mark a Cullis. Take two pound of a fillet of Veal, and a piece of Ham, cut them in ilices, and garnifh the bottom of a dew-pan with them, put in an Onion cut into Ilices, and a few dices of Carrots and Parfnips; cover the pan, and put it over a dove to dew very flowly; when the Meat begins to dick to your pan, but before it burn, put good Broth to it, with cruds and crums of Bread, a little Pardey, a young Onion, Mufhrooms and Trufles, if you have any; let all take a boil together till the dices of Veal be done, then put in the pound¬ ed Craw-fifh, and drain it through a drainer j take care it be not too thick: Put it into a pot, and keep it hot. Take care it does not boil for fear of turning. Take a French Rowl, cut¬ ting off the Cruds, and put them into a dew- pan with fome good Broth; but take off all the fat, and let it be well taded, and boil your Cruds: Garnifh your foop-difh with your pick’d Craw-fifh. When your Cruds are ten¬ der, put them into your foop-difh, and your Chickens upon them, and then your Cullis of Craw-fifh: Serve it hot; but be fure it be well taded. Make a Pottage of Capons, Fowls, and Tur¬ keys with Craw-fifh, the fame way. We fhall fpeak of that of Pigeons in its proper place. To THE MODERN COOK. 39 P'o make a Pottage of Chickens with Rice and Craw-ff. OU boil your Chickens, as above; but the A Garniture is quite different. Take a hand¬ ful of Rice, pick it very clean, and wafh it in feveral waters, then put it into a pot, 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 Craw- fifh and Rice Olio.] Take your Chickens out of the pot, and take the bards of Bacon and range them in your foop-difh, putting your Rice over them. Serve them hot. Garnifh your Soop with Craw-fifh, if you think pro¬ per : It will not make your Pottage eat better; but it is an Ornament. Pottages of Capons, Fowl, and Turkeys, with Rice and Craw-fifh, are made the fame way as this of Chickens. Pottage of Chickens with Rice. H Aving pick’d, blanch’d, and trufs’d your Chickens, as above, bard them with fat Bacon, and tie them with packthread, put them in the fame pot you defign A boil your Rice in; take the quantity of Rice you want for your Pottage, pick it very clean, and wafh it, then put it into the pot with your Chickens, D 4 and 4 o THE MODERN KOOK. and put them into fome good Broth to boil $ be fure to ftir it now and then for fear it fhould burn, and to add more Broth as the former waftes: When your Chickens arehoil’d enough, the Rice will be fo too. When you are ready to ferve dinner, take out your Chick¬ ens and put them into your foop difh: Obferve that your Rice be well tailed, and put it over your Chickens, and ferve it hot. You may make a border of Pafte round the rim of yourdilh, or ufe Puff-pafte cut in Tri¬ angles and bak’d; tho’ Garniture be feldom ufed ; but do as you think fit. Pottage of Capons and Fowls with Rice is made after the fame manner. Pottage of Prcfitrolles. T Ake eight final] Loaves of the bignefs of an Egg, and one Loaf of a quarter of a pound weight of Pafte, rafp them well, and let them be of a fine colour, open them at the top, take out all the Crum very clean, and force them with fome minced Partridge. [You’ll find the manner of doing it in the Article of Pottage a la facobine^ Then boil your forced Loaves in good Veal Gravy; make a Ragout of Cocks-combs, and Sweet-breads cut in long pieces, and with fliced Trufles, fome fmall Mufhrooms, and eight fmall Artichoak bot¬ toms ; pa£ all thefe in a ftew-pan in melted Bacon, and put to it fome good Veal Gravy; let it boil flowly: When enough, put a Cullis of Partridges to it, which is prepar’d as follows. ' • Half THE MODERN COOK. 41 Half road: a Partridge, then take it off, and pound it in a Mortar; take a pound and an half of a fillet of Veal, and a piece of Ham cut in dices, and garnifli the bottom of a ftew-pan, adding an Onion cut in two, and a Carrot and Parfnip alfo cut in two; cover the ftew-pan, and fet it a fweating till the Liquor flicks light¬ ly to the pan, but not till it burn: Drudge it with a duft of Flour, and give it feven or eight rounds on the ftove ; moiflen it with half Gra¬ vy and half Broth, and feafon it with Mufh- rooms and Trufles, a whole Onion, fome Par- flev, and a little fweet Bafil; let it lirnmer for about half an hour very flowly, then take out the dices of Veal, and put in the pounded Par¬ tridge : Strain it through a drainer, taking care the Cullis be not too thick; pafs it into the flew-pan to your Ragout: Steep fome French Rowls, as ufual, in half Gravy and half good Broth in your foop-dilh; lay your final! Loaves together handfoniely and in good Order with an Artichoak bottom between each Loaf; garnifli the rim with Cocks-combs and Sweet¬ breads cut in long dices; let your Cullis be well tailed; fill up your foopdifli with the Cullis, and lerve it hot. Pottage of White Proftrolles. 'T'His Pottage is made the fame way as the laft, only in the room of a brown Cullis, you muft lerve it with a white one a la Reine. You’ll find the way to make it in the Chap^ ;er of Cullis’s, Pottage 42 THE MODERN COOK. Pottage of Proftrolles with Cravfjh, OU muft force your Loaves, and boil your Crufts the fame way as above; put into a Stew-pan fome Cocks-combs and Sweetbreads, with fome Mufhrooms, Trufles and Craw-fifh Tails, Artichoke Bottoms, and a Bunch of fweet Herbs, add fome good Veal Gravy, and let it fweat gently; take off all the Fat, and put to it a Cullis of Craw- fifh, (you will find the way to make it in the Article of Chicken Pottage with Craw-fifh) your Crufts being boil’d in the difh you in¬ tend to fcrve the Pottage up in, put the eight fmall Loaves in order upon your Crufts, with the Artichoke Bottoms between each Loaf; garnifh the rim of your difti with Cocks¬ combs and Sweetbreads cut in long pieces: Obferve that your Ragout and Cullis of Craw- fifh be well tafted, and not too thick; throw it on your Pottage, and ferve it hot. Pottage of g>uails y Partridges , or PigeoJis in Proftrolles. Ake fome Quails and boil them a la 1 Braize: Pafs fome Cocks-combs, Sweet¬ breads, Artichoke Bottoms, Mufhrooms, and Trufles in a little melted Bacon, and wet them with Veal Gravy ; then take off all the Fat very clean, and bind it with a Cullis of Partridge, as is directed above, in the Pot¬ tage of Profitrolles. Take your Quails off the Braize, drain them a little, and throw them into THE MODERN COOK. 43 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 Soop-difhyou intend to fervc in, with half Gravy and half Broth j put your Loaves in order upon your Crufts, with an Artichoke Bottom between twoj garnifh the rim of your difh with Cocks-combs and Sweetbreads, with fmall Mufhrooms forc’d: obferve that your Ragout and Cullis be well taftedj throw them on your Pottage, and ferve it hot Profitrolles of Partridges, Turtle-doves and fmall Pigeons are done the fame way. Though thefe Pottages of Profitrolles be feldom ufed, I would however juft mention fome of them in this Place, that may ferve in large Entertainments. Another Pottage of Profitrolles. T O confift of fix Loaves, three forced with Ham, and three others with Capon, gar- nifh with fmall Fricando’s of Veal glazed, a rim of Cocks-combs, and a Ragout of Mufh- rooms, Artichoke bottoms, ends of Afpara- gus, all pafs’d in a Stew-pan, with fome good Veal Gravy a little thicken'd: Your Pottage being ready to ferve, throw on your Ragout, and ferve it hot. Pottage 44 THE MODERN COOK. Pottage of forced Pigeons 'with hrcrwn Onions. Ake fome large Pigeons, pick, draw and trufs them well, loofen the Skin off the Breaft with your Finger, and force them with a Forcemeat thus: Take fome white Flefh of Fowls, or elfe a piece of Veal with a little Bacon and Calf’s Udder blanched and feafon’d with Pepper, Salr, fweet Herbs and Spices ; a few Mushrooms, Trufles, Parflev, and young Onions; three or four Yolks of raw Eggs, and a few Crumbs of Bread boil’d in Cream: Mince all well together, and pound them in a Mortar; force your Pigeons 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 dean over again, apd 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 let them a boiling ; when boil’d, 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 boil’d in, and fet them to foak and fimmer, when tender, put them in your Soop-difh with your forced Pigoens upon them, and garnilh your difh with the Onions; fill up your Soop-difti with Veal Gravy, and fee that it be well tailed ; ferve it hot. If you would THE MODERN COOK. 45 would have a binding, inftead of Veal Gravy, bind it with clear Cullis of Veal -and Ham. Pottage of Turkies with Onions is made the fame way as the laft. A Pottage of Parmefan. ^TPAke fmall rafped Loaves of the bigneis of JL a midling Onion well rafp’d, dip them in a little melted Butter, and drudge them wich rafped Parmelan Cheefe; put them in the Oven to take a fine Colour; boil fome Crufts of French Rowls as ulual in a Stew-pan with good Broth; when tender put them in to your Soop-difh, and put over your Crufts fome minced Partridge, and over that fome rafped Parmefan Cheefe, and put this likewife in the Oven to take a fine Gold colour; take all out and garnifh 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 difh. Serve it hot. Pottage of Partridges. VOUR Partridges being pick’d, drawn, trufs’d and fealded, lard them with mid- ling Lards of Bacon well feafon’d, and half roaftthem ; then take them oft', and put them into a pot with a bundle of Roots, fome Oni¬ ons, 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 garnifh the 46 THE MODERN COOK. the bottom of a Stew-pan, flice an Onion, Carrot and Parfnip, and put the whole cover¬ ed up over a flow Fire, when the Liquor fticks to the pan without burning, put in a little piece of Butter, and a duft of Flour ; tofs that feven or eight times over the Stove, then wet it with half Gravy and half Broth, and put in fome crufts of Bread,[a little Parfley, a Chibol, Mufhrooms, Trufles, and a very little fweet Bafil, and let all fimmer together; pound roafted Partridge; the Cullis being enough, take out the flices of Veal, and put in the Par¬ tridge; ftrain it through a ftrainer, and put it into a pot and keep it hot; boil fome crufts of French Rowls in the Soop-di{hyou 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 Soop-dilh, and lav your Partridges handfomely upon them; fee that your Cullis be well tafted, pour it upon your Pottage, and ferve it hot. Pottage of Turkey with Endive. T^RAW, trufs and blanch your Turkey, '* wipe it dry, and pick it clean, tie it up in a large Bard of fat Bacon, and put it into a Pot with fome good Broth, and a handful of ftired 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, boil it with your Turkey, or in your Broth pot. Take your French Rowl, and cut 6 ' off THE MODERN COOK. 47 off the Cruft, put it into a Stew-pan with the Broth your Turkey was boil’d in 5 having firft ftrain’d it, and taken off the fat very clean, your Cruft being tender, put it into your Soop-dilh with the Turkey over it; garnifh the rim of the difh neatly with the Endive; pour on fome Veal Gravy; ferve it hot and well tafted. Pottage of Turkey with Cellery is made the fame way. We make alfo Pottage of Capons, Fowls, and Chickens, with Endive and Celery, the fame way as above. Pottage of Capon forced with Oyflers. T AKE a fat Capon, draw and trufs it for boiling, pafs the Finger between the Skin and Flelh of the Breaft, cut the Breaft out and bone it; put the Flefh on the Dreffer with a little Beef-fuet, fome Bacon, and fome raw Ham, Mufhrooms, Trufles, Pardey and chop- ed Onions; feafon it with Pepper, Salt, fweet Herbs, Spices, and three Yolks of raw Eggs, fome crumbs of Bread boiled in Milk; mince all well together, and pound it in a Mortar; force your Capon with this Forcemeat; you may add if you pleafe a Ragout of Oyfters; tie clofe up both ends to preferve the Force¬ meat, and roll it up in a bard of Bacon tied with packthread, and then make a Braize after this manner; put fome bards of fat Bacon in a pot, with dices of Veal, and put in your Capon; feafon it with Salt, Pepper, and dices of Lemon, a little fweet Badl, fome Cloves, with 48 THE MODERN COOK. with dices of Onions, Carrots and Parfnips^ cover the whole with bards of fat Bacon, and flices of Veal; put to it fome Broth, and fee it a boiling very dowly; 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 a fillet of Veal diced, with fome flices of Ham, and Onions cut in four pieces, 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 frefh Butter, with a handful of Flour, more or lefs, according to the Quantity of Cullis you make; give it a fine Colour, keep¬ ing it dirring with a wooden fpoon; then wet it fufficiently with good Broth, and put in all your Meat again, and feafon it with Cloves, a little fweet Bafil, and fome dices of Lemon ; take off all the fat very clean; and be fure obferve it be well faded; fo drain it through a fdk Sieve, and put it in a VefTel to keep it hot. Then blanch fome good Oyders in a Stew-pan over the fire; being blanch’d and well clean’d, put them in your thicken’d Veal Gravy 5 take care your Oyders do not boil; take a French Rowl, cut off the crud, and put it into a Stew pan with fome clear Broth drained upon it; then put it over the Stove to foak or firnmer, and when it is well foaked, put it into your Soop-difh; take ouc your Capon and drain it, and having taken off the Bard of Bacon, put it on your crud THE MODERN COOK. 49 cruft, take fome of the Oyfters out of youf Veal Gravy, and garnifh the rim of your 1 Soop-difh with them; then put on your Capon, the Veal Gravy thicken’d, and the reft of the Oyfters, and ferve them hot. Another time in the room of the Veal Gravy thicken’d, make ufe of a Cullis of Crawfifh, if you have any; you may alfo ferve Cruft done the Oyfter way, with a Cullis the fame as aforefaid, and make your Bread ftick to the bottom of your Soop-difh, that they may hold well, and throw over it the Cullis and the Oyfters. Crujis with Cullis of Crawfijh en gras. T Ake a round Loaf of a pound weight, cut it in two, and take out the crumb, and 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 Soop-difh, then put your Soop-difh on the Stove, cover¬ ed with a Gravy-pan; when it flicks to the difh (but before they burn) throw over it a Cullis of Crawfifh, and ferve it hot: You’ll find the way to make this Cullis in the Chap¬ ter of Collides, and in feveral other Articles of Pottages. Crufts with Cullis of Partridges. TV/|Ake the Cruft ftick to your difh as above- j Vi mentioned, throw a Cullis of Partridges upon it, and ferve it hot. E You’ll 5 o THE MODERN COOK. You’ll find the manner of making this Cullis in the Chapter of Cullifies. Crujls with Mujhrooms. '■pAke 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 Culliffes) take a round Soop-loaf of about a Pound Weight, cut it in two, and take out all the crumb, and put the cruft in a large Stew-pan with a Spoonful of Broth, put it diredily in your Soop-difh on the Stove, and let them ftick to the difh, but not burn; when they ftick, throw over them your Mufhrooms, and ferve them hot. Crujls with Trujles. Ake fome Trufles and pare them very neatly, cut them in flices, and put them in a Stew-pan with a little Veal Gravy, and let them fimmer flowly; 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 crumb, put the cruft in a Stew-pan, and over it a Ladle full of boiling Broth taken out of the Broth-pot, put it dire&ly in your Soop-difh over the Stove, and let it ftick to it, but not burn; when they ftick to your difh, throw on THE MODERN COOL 51 it your Trufles, and the reft of your Ragou, and ferve them hot. Crujis with Morrels. U T your Morrels in halves, and wafti them in feveral Waters, to free them from Sand, drain them well, and pafs them in a Stew-pan with a little melted Bacon, then moiften them with a little Broth; put in a bunch of fweet Herbs, and let them boil gen¬ tly ; take a round Pottage Loaf about a Pound weight, cut it in two, put the cruft only into a large Stew-pan, ftrain on it a Ladle full of Broth taken out of your Broth-pot, put it di¬ rectly into your Soop-difh, and make it fitn» mer till theyftick to it, moiftening it every now and then ; keep it as whole as poflibly you can, without cracking or breaking, moiften it with the Broth that you boil’d your Morrels in, at the fame time putting your Morrels upon it; then add a Cullis a la Rein , and ferve it hot. You’ll find the way of making this Cul¬ lis in the Chapter of CullilTes. Crujis with Afparagus Tops. / 'T"'Ake fome Afparagus, and 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 cruft of a round Pot¬ tage Loaf about a Pound weight, cut it, put it into a Stew-pan, pour over it a Ladle full of Broth, and range them dire&ly in your Soop- E 2 5 2 THE MODERN COOK. difh ; then put your difh on the Stove, and make your cruft ftick to the difh, but let them not burn; moiften it now and then with a little Broth to keep it whole; when they ftick to your Soop-difh, throw on them your Afpara- gus with their Gravy, and ferve them hot. Crujls with Parmefan Cheefe a la Piemontoife. r | v Ake a round Pottage Loaf about a pound weight, unrafped, cut it in two, and take out part of the crumb, put it into a Stew-pan, and ftrain to it a Ladle full of Broth out of the Broth pot; put it diredtly in a Patty-pan, and drudge them with rafped Parmefan Cheefe., thenfetitin the Oven to take a colour ;garnifh the bottom of your Soop-difh with Dices of crumb 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 Soop-difh, fill it up with a good veal Gravy, and ferve it hot. Bain-Marie. T Ake three pound of Buttock Beef, three pound of Fillet of Veal, and a pound of a 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; lcald this earthen pot before you ufe it, then put into it the meat aforefaid, and fealon it with an onion ftuck with two Cloves, and a little Salt; pour into it three pints of Water, cover the THE MODERNCOOK 53 the pot with its cover, and flop it clofe all round with pade and paper, to keep in the Steam. Put on the fire a large Kettle of Wa¬ ter, and let it a boiling; then put your earthen pot into this Kettle, and keep fome Water al¬ ways boiling ready to put into the Kettle; as the other wades, keep always filling it fo, for the fpace of five hours: after which take it off and open it, and drain the Broth through a Sieve or a Napkin, let it fettle, and take off all the fat very clean. This is ufed for fick people, or to foak cruds in for Pottages; and when you have a mind to do it with Rice, you need only fill the belly of the Capon with Rice pick’d very clean, and do it the fame way as above-mentioned. A Broth to be taken in the Morning for Break - fofl- I S made of a piece of Buttock of Beef, a ferag end of Mutton, the bloody part of a neck of Veal, and what other meat you think pro¬ per, with two Chickens; your Chickens being boil’d, you pound the white fiedi in a mor¬ tar with crumbs of Bread foaked in Broth; and all being well taded, you drain it through a drainer for to put on your boiled crud with the Broth that you have ready made. You will find the particular Broths ufed for Pottages of fante, and others in their pro¬ per places. What is here mention’d is for fick people, adapted to their purpofe only. E 3 Broth 54 THE MODERN COOK. Broth for confuming. P UT a leg of Mutton (without the fat) in an earthen pot, with a Capon, a fillet of Veal, a flice of Beef, a roafted Partridge, and three quarts of Water; make it boil very foftly, till it be reduced to half, and fqueeze it well through a cloth. This reftorative may be found among the Pottages, under the title of Pottage without Water. Veal Water . Y OU mull cut a fillet of Veal in very thin dices, 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 fqueezing the meat, you may add to it Barley-water, or fweet Al¬ mond milk with Sugar, in order to make it better. Chicken Water. P U T three or four Chickens to boil in a pot with fome water, 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 necefiity of Perfons, and Phyficians Advice, this water purges gently, and is a cooler. Capon THE MODERN COOK. 55 Capon Water. B Oil 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 fqueezing it. This water fattens in particular, if you boil fome peeled Barley along with it. Broth a la tour d' Auvergne. P UT in an earthen pot well glaz’d, or in a filver Kettle, about fix pounds of fiices of a fillet of Beef without fat, three pounds of a fillet of Veal, and a blanch’d neck of Mut¬ ton. The whole being ikim’d, put it on a moderate fire to boil flowly, feafon it with a little Salt, three or four Onions, a couple of Cloves, three or four Carrots cut in four, three or four Turnips; put to it half a Hen or whole one ; while it boils take off the fat now and then ; let it boil flowly to make it amber co¬ lour; let not your pot be too big, and let the Broth be boiled away to three quarts. Your Meat being done, and your Broth re- lifhing, drain it through a Sieve into a glazed earthen pot, and keep it in a cool place. This Broth is very good for thofe who have no appetite: you may make ufe of this Broth for a fmall Soop, or to make Panada’s with, boil¬ ing fome crumbs of Bread with the white flefh of a Fowl pounded, and then drain the whole through a Sieve. The Duke of Bouil¬ lon made ufe of this Broth in his Sicknefs. E 4 Pottage S 6 THE MODERN COOK. Pottage a la Bourgoife. BUT in an earthen pot four pounds of Beef, “*■ and fkim it, feafon it with Salt, fome Cloves, half a dozen Carrots, as many Oni¬ ons, and three or four Balks of Celery, making with their Hearts a bunch, put them in your Soop, and wafh the remainder tied up in a Bunch, put it dire&ly in your pot; then put in it a little leg of Veal, or other pleat, 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 flowly, putting the pot before the fire, that your Broth may boil only on one fide; you may add two or three Lettuces tied together. Your meat being done, and your Broth relifhing, foak fome Bread in it, and place on the top the Hearts of the Celery, with l'ome Onions and bits of Car¬ rots, Another time you may boil in another fmall earthen pot a handful of Sorrel, with fome Endive, Chervil, and Lettuces; you’ll make ufe of thefe things to put over your Soop. Take care that your firft pot be not too large, otherwife your Soop will not be relifhing. Adver- THE MODERN COOK. 57 Advertifement. r lT'HE following Broths are all phyf cal, and to be nfed only in cafe of Necefity , or by di¬ rection of an able Phyfician: Phe Author does not pretend to give thefe Receipts of them as his own Invention , but as he often made them him [elf purfuant to the directions of learned Phyficians ; he thought therefore , that thefe Receipts would be very acceptable to thofe who are [rangers to them, efpecially fncc a Doctors PreJcription does not al¬ ways lead us to the exaCi method of placing every particidar ingredient , nor even hint at the way of ordering them ; neither does he think himfelf anfwerable for their ill Juccefs , and wrong ap¬ plication through ignorance , chance or wrong and imprudent directions: But con fling himfelf intirely within the bounds oj the Kitchen , which is his only Province , he thinks he has done his part , by teaching how to make the J'aid feveral forts of Broths\ and if he mentions Jome indifpo- Jitions and ficknef'es in which they may be ufed , it is becaufe he has been an eye witnefs to their good ef'eCt on the like occafions ; andJome phyf cal Frea- tij'es are full cf J'uch Prejcriptions \ but Books of that nature are not fuppofed to be within the reach of a Cook ; and fuch as are unacquainted with that Faculty , may think thenjelves obliged to him , who furnijhes them with means of being cured without them. A 58 THE MODERN COOK. A fort of Pottage which the Poor may mdfkt in/lead of Meat Broth. T AKE four ounces of ground Barley, Oat¬ meal, or pounded Rice, with an ounce of Harts-horn (havings; put all into a gallon of boiling water, and let it infufe over a (low fire, till it be fufficiently fwell’d; let it boil to a perfedt Codtion, and (train it while it is warm through a Sieve; add three ounces of common Honey to it, (the whited: is bed) and (kim it carefully : You may likewife mix a dozen or two of Almonds with it, either fweet or bitter, peeled or pounded; or indead of Honey, you may take two ounces of Sugar, and as much of fre(h Butter. You may alfo put the yolk of an Egg in it, a little grated Nutmeg, or fome 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 Pot¬ tage by mixing one or two yolks of Eggs in a pint of boiling water, with a little Honey or Sugar, and two or three fpoonsfull of Wine. “To make a Pottage for one or two Perfons. 'HP'Ake four handsfull of Pot Herbs, pick'd, and wafh’d, and cut fmall, two or three Onions cut fmall likewife, three or four Leeks, half an ounce of fre(h Butter or Bacon, four fpoonsfull 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 6 of THE MODERN COOK. 59 of water, which muft 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 fifty Poor for a little Money. T Ake two or three pounds either of fait Butter, Suet or Bacon ; let them be melt¬ ed 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 of fuch Pot¬ herbs and Roots as are in feafon, viz. Sorrel, Beets, Lettuce, Chervil, Endive, Cabbage, Leeks, Turnips, Cucumbers, Pumpkins, &c. all in due quantities; and when they are pick'd, waih’d and cut fmall, put them into the Kettle, and ftir it often to make it boil; then put in fix Gallons of boiling water, fea- foned with half a pound of Salt, and half an ounce of Pepper; let the Kettle boil about a quarter of an hour, more or lefs, and your Broth will be done. If you have a mind to put either Peafe, Beans, Lentils, Rice, Oat¬ meal or peel’d Barley, &c. into this Broth take half a buihel of any of them, which muft be ground after it has been dry’d in the Oven. This Pulfe being ground or pounded in a mor¬ tar, is done in a quarter of an hour like Pap ; but when it is boil’d whole, the doing of it requires more Time and Trouble. To make this Broth the more reliihing, put a little Gar- lick 6 g THE MODERN COOK. lick, Chibols and Shallots into it; and to make it more nourishing, add two Bullocks hearts, or one of the Livers well chopp’d. As foon as this Broth is thick enough, and whilft it is boiling put five and twenty pounds of Bread cut in fmall bits into it. The hotter this fort of Broth is eaten, the more nourishing and Strengthening, but the Bread Should 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 con¬ venience cannot be procured, this fort of Broth may however be made in a large Kettle. c fhe Diftribution of the Broth. Get a Ladle that will contain about half a pint, give a pint and half of this Broth at Din” ner, and as much at Supper to each poor per¬ son that is above fifteen. The Expence of each perfon’s Share of this Broth will come to about two pence. Another fort of Broth for the Poor 'when fick or healthy. ’’Ake a pound of freSh Butter, or fait But- ter, brown it in a frying-pan, add a pound of fine Flour, keep it Stirring till the Flour is brown ; then pour it into four Gallons of boil¬ ing water, let it boil together about half a quarter of an hour, then take it off and keep it in a Stone pot. Here you have enough for a great many diShes of Broth. If you’ll make 6 but THE MODERN COOK. 61 but one diflifull for an old Perfon, half an Ounce of Butter and as much of fine Flower will do; for a Child take but half the quantity. This Broth is given to a Patient every third or fourth hour, as other Broth. For healthy people, boil a fufficient quan¬ tity of Onions, or of other Pot-herbs, Roots and Pulfe in four Gallons of Water; cut them all very fmall, that they may boil the eafier. Before you put in the Flour and Butter fry’d together, your Onions or Roots muft be quite done, and then pepper and fait your Broth; mix fome yolks of Eggs with it, if you can afford them. You mayalfo make Broth with Bread foaked in it, adding a dafh of Vinegar, or fome fpoons full of Wine. There is no nourifhment more proper than this for poor People or Sol¬ diers. You may like wife give fome of this Broth, (but without Vinegar) to Children, inflead of Pap. This Broth is to be made every day in Summer, and every other day in Winter; when you take fome out, ftir it with a Ladle, that it may be the better mix’d. Other Broth maigre . B Roths maigre are generally made with Water, Onions, Leeks, Lentils, Herbs, Roots and Pumpkins; fome put Filh, Frogs and Craw-fifh into thefe Broths, which may be alfo dreft after the manner of fine Biiques. Milk 62 THE MODERN COOK. Milk Pottage is well known by every one, but to make it more palatable, befides Salt, put a little grated Nutmeg into it, with fome bitter Almonds, one or two Cherry-bay-leaves, and a fpoonful of double diftill’d Orange Flower Water. As Cow Milk does not agree with every ones Conftitution, and fours and curdles in the Stomach, make life of Almond-milk; put wheaten Bread into thefe Broths, but no light Bread, becaufe there is too much Yeft in it. Broth for Children. *TP HIS Broth is prepared in a Pot made on 1 -*■ purpofe, if it can be procured. Broth u Bain Marie , To make this Broth, take a pound of a fillet of Beef, a pound and a half of Veal, half a Ca¬ pon, or a Fowl not too fat, with an Onion ftuck with Cloves; let all boil together over allow 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 j keep it in a Stone-pot or in a Gally-pot, in a cool and dry place j fkim off the fat before you ufe it. Panada's for Children. T Ake the Crumb of ftale Bread, crumble it fmall upon a Napkin, or inftead of this, take rafped Crufts of Bread enough to make a Panada, add the yolk of a new laid Egg> the MODERN COOK. 63 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 muft be pretty thin ; and to make it the more nourifhing or purgative, when the Childs Body is coftive, add a fpoonful of good Oil. Panada for thofe who are either recovering their Health or have lojl their Appetite. P U T a fpoonful of good Broth into a Stew- pan, with a piece of white Bread as big as half an Egg, which muft be well foak’d; then pound the white of a Capon, or a Fowl; when pounded, you put it to your Bread, and ftrain it through a Sieve ; but take care your Panada be neither too thick nor too thin. Panada with Oatmeal. T Ake one or two ounces of good Oatmeal, put it in lukewarm water, ftiift the water often, and fkim off the Flower j put the re¬ mainder 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 immediately. If the Panada fo boiled be too thick, put a little water to it 5 but if too thin, boil it a little more, and add a little Sugar, and a fpoon¬ ful of white Wine. You may make another fort of Broth with I lefs trouble and charge, in this manner: Beat up the yolks of two new laid Eggs, with the fourth part 64 THE MODERN COOK. fourth part of a porringer of good Broth, and let it be done (au bain marie ) after the fame manner as Eggs with Milk, without dirring it whild it boils. This may be given to Chil¬ dren, by putting in fome thin dices of Bread. Cooling and medicinal Broth. E Very one knows that Broth is nothing but the Juice of Meat and Herbs made in boiling water, and is the mod proper, and in a manner the only food in Fevers and other dif- eafes that are attended with a Fever, and do not allow of more folid nourifhment, and re¬ quire fome particular forts of Broth. Having chofen the Meat you defign for your Broth, boil it with a diffident quantity of Water in an earthen pot, which is put over a quick fire; when your Broth is well fkim- ed, lefffen 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, wafh them well, having fird pick’d the Herbs, and cut and fcrap’d the Roots. Broth is commonly fuppofed to be enough when the water is boiled half away. As foon as you take your Broth off, drain it together with the meat, fqueezing it more or lefs, according to the necefhty of mak¬ ing it either drong or weak; then put it into a Stone-pot or Galley-pot, and keep it in a cool and dry place: Whenever you have oc- cafion to give fome of it to a Patient, warm it if pofiible (au bain marie') that is, in luke¬ warm water. The THE MODERN COOK. 65 The Roots, Herbs, Flowers, Fruits or Seeds tifed for Cooling-broth, are the Leaves of Bo~ rage, Buglofs, Lettice, Beet, Purflain, Cher¬ vil, Pimpernel, white Endive, Sorrel, Dande¬ lion, wild Endive, Lung-wort, Hops, Agri¬ mony, Cowflip, Violet, Perwinkle, Nettle, Fumitory, Elder-tops, Seeds of Pumpkins and Cucumber. When feveral forts of Herbs or Roots are required for fome forts of Broth, in a feafon when they cannot be procured with¬ out great difficulty, ufe fuch as you can eafi- ly get, and increafe the quantity in proportion to thofe that are wanting. In ffiort, among the great Number of Plants which are ufed for Broth, you are often obliged to have (kill in chufing thofe that are mod: efficacious for indifpofitions or dif- eafes, to which a prefent remedy is wanted. Cooling Broth with Veal. T Ake half a pound of Veal cut in dices, and a Chicken, with a handful of four or five forts 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, drain them off as be¬ fore, and make them ferve twice, The mod: common effedt of this fort of Broth, is to moiden and to cool. It is of great ufe in fuch difeafes as proceed either from heat or droughr. Vol. h F Chicken* 66 THE MODERN COOK. Chicken-Water. F ill a Chicken fkin’d and drawn, with an ounce and a half of the four cold feeds peel’d and a little bruis’d ; put them.into a varnifhed earthen-pot, pour over them three quarts Gf Water, let them boil over a flow fire, till your water is reduced to a quart, and then firain it flightly through a Sieve. Let the water fettle, ftrain it off again, keep it in an earthen Veffel, to be ufed on occafion. This Chicken-water cools and moderates the heat in a Fever; it is therefore given to drink in Agues and Fevers in the intervals of drinking Broth. This water is very proper in hot and burning Fevers, inflammations of the Lungs and Stranguries, and likewife for fuch Patients as are of a weak conftitution, and are inclinable to be thirfly. Petit oral Chicken Broth. '"T^Ake a Chicken, draw it, bruife and flat it, then put into the Belly an ounce of the four cold feeds a little bruiied; half an ounce of peel’d Barley, as much Rice, and a little double refin’d Sugar. Let all boil over a flow Fire in three quarts of water, which when boiled to half, mull be drained off lightly. Cooling Broths with a Calf's Liver. T Ake a frefli Calf’s Liver; take out the Gall, add a Calf’s Heart to it, if you think fit, which is to be cut in flices, and well THE MODERN COOK. 67 •well wafhed; let them boil in two quarts of Water, which when boiled to half, is to be taken off and drain'd through a Sieve, with¬ out fqueezing it j this is to ferve twice or thrice. In the Spring or Autumn, when Herbs have moff drength, you. may dick the Liver be¬ fore you boil it with Plants, fuch as leaves of wild Endive, Harts-tongue, Chervil, Pim¬ pernel, Creffes, or the like. This fort of Broth is very good for thofe that are in Fevers, either burning or malignant, &c. with fre¬ quent and inveterate vomitings, heavinefs and weaknefs of Stomach j for this Broth will quickly pafs through, and will not lye heavy on the ftomach j it likewife purifies and fweec- ens the Blood, and makes it circulate. Some of this Broth is taken in the morning fading; and then four hours after dinner, to be continued for a Month. Moijlenmg and cooling Broth with Herbs. T Ake fome Leaves of Sorrel, Beet, Lettice Purflane and Chervil, two large hand¬ fuls of each, pick wadi and cut them all fmail, let them boil with a cruft of Bread, and two drams of frefh Butter in two pints of water, which when half boil'd away, is to be taken off and drained 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 68 THE MODERN KOOK.' Th is Broth is to be taken for twelve or fourteen days, taking a Purge firft, and ano¬ ther about a week after, and one after the whole is ufed. Broth of Cray-fijh to fweeten the Blood . np Ake a Chicken (the fat of which mud be ^ taken off) and half a pound of Veal cut into fiices, with eight Claws, and as many Cray-fifh tails wafhed, and pounded in a marble Mortar; add to thefe fome Let- tices, Purflane, Chervil, and white Endive, a handful of each, pick’d, wafh’d and cut ffnall: Let all boil together in three pints of water, till it is reduced to a pint and a half; ff rain it off while ’tis hot, and make it ferve twice. The fat is not to be taken off, be- caufe that which fwims upon this Broth, is onlv the oily Juice of the Cray-fifh, in which it$ Efficacy confiffs. Viper Broth to purify the Blood. i^Et a Chicken, taking off the fat as before? fome Pimpernel, Endive, Chervil, and Lettices, a handful of each, pick’d, waffi’d and cut lmall; put a Viper to thefe which you muff 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 wa¬ ter, till half is boiled away; then take it ofi, ffrain it though a Sieve, and make it ferve twice. It is taken fading every morning for fourteen THE MODERN COOK. 69 fourteen days, taking a Purge at firft, and one at lad. When the Blood requires to be purified more efficacioufly, you may, indead of cool¬ ing Herbs, make ufe of half a dram of vulne¬ rary Herbs of all forts well mix’d, as they come from SwiJJerland. Red Broth •very proper in Difempers , where opening Remedies are prefcrib'd , as in the Ob- JlrnElions of the Reins and Bladder , according to the Prejcriptions of Rhyficians. '“PAke Grafs Roots of Straw-berry Plants, -■* Dandelion, wild Endive, Agrimony, Sorrel and Burglofs, a handful of each pick’d and wafh’d ; beat thefe Roots with the handle of a Knife, to get out the hearts and firings; then cut them fmall, and let them boil for half an hour in a pot with fix pints of water; add to thefe ingredients fome leaves of Hops, Agrimony, Borrage, Buglofs, Pimpernel, Dan¬ delion, Spinage, Sorrel, wild Endive wafh’d and cut fmall with fome Purflane, and the feveral forts 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 with¬ out draining, and keep it in a Bottle well cork’d, in a cool and dry place: Half a fpoon- ful of this fort of Broth is taken in the morn¬ ing fading, with the fame quantity of Veal and Chicken-broth, without Salt. The Pa-» dent may take fome Glades of this opening liquet at any other time of the day. 1 F 3 Broth 7 o THE MODERN COOK. ' Broth with a Calf's Pluck againfi Pains in the Breaft or Lungs. *T"Ake the frefheft Calf’s Pluck you can get, cut it into dices, fhift it through feveral waters, as alfo fome leaves of Ground Ivy, Colts-foot, Perwinkle, and red Cabbage, half a handful of each, with two Pippins, or Calville Apples, par’d and cut into flices. Let all be boil’d as ufual, and put a dram of brown Sugar Candy difloiv’d in every porringer of Broth. You may add to the Calf’s pluck half a dozen of Cray-ffih boil’d in water, and poun¬ ded in a marble Mortar, having firfl: taken out the Gall If the Pain in the Bread: or Lungs is attended with a Loofnefs, and the Patient wants nourishment, put alternately in each porringer of Broth, the Yolk of a new laid Egg. You may, inftead of the Calf’s Pluck, make this Broth with a pound of a buttock of Beef. The taking of this Broth mud be continued for a Month or fix Weeks, and a Purge may be taken in the mean time, if needful. As for thofe Patients whole Blood is vitiated, without being in a Fever, they mufi make ufe of Fumitory and Cochlearia, or vulnerary Herbs from Swijferland. To make this Broth the more efficacious, put the pot over lukewarm water, and pound ibme Bits of a Viper; drain the Juice out of it, to mix with the other Ingredients: If you cannot get live Vipers, take a dram of their .Powder, ’ ’’ Thefe THE MODERN COOK. 7 r Thefe forts of Broth are very ufeful imme¬ diately after a fit of Apoplexy and Palfy; as alfo in curing the Itchj Eryfipelas, Morphew, Boils, &c. Broth for obf incite Head-ach. T Ake half a pound of Veal cut into dices? fome leaves of Betony, Balm-gentle, and Elder-tops, a large handful of each; as alfo fome Roots of wild Endive and Dandelion, half a handful of each, with the Claws and the Tails of eight Cray-fifhes wafh’d and pounded. Let all be boil’d in three pints of water, which muft be boil’d to half: Take it off, and drain it through a Sieve. Bitter Broth againft Diflempers in the Stomach , and Vomiting. T Ake fome heads of little Century, Worm¬ wood, St. John’s-wort, fome Flowers of Cammomile, and leaves of Carduys Benedkdus, Harts-tongue and Veronica, with fome bitter Orange peel, and Roots of Gentian j dry all thefe in a fhady place; cut them very final!, 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 {framing, and make it ferve twice. This fort of Broth is to be ufed in the Morning fading, and three or four hours af- F 4 ter 72 THE MODERN COOK. l er dinner, for fourteen days or three weeks, r aking foxne Purge at firft and at laft. Another fort of Broth with a Calf's Pluck, againft pains in the Breafi or the Lungs. '*T*Ake a frefh Calf’s Pluck, as directed be- • fore, with fome Jujbarbs, Sebefles, Dates, Figs, Jar-Rafins, half an ounce of each, and the fame quantity of the feveral forts of Maiden¬ hair, which are the Adianthum, Spleen-wort, Harts-tongue, and Polypode: Let all boil in three pints of water, till boil’d away to half the quantity \ then take it off, flrain it through a Sieve, and make it ferve twice. Chicken Broth againft pains in the Breafi or a Chicken fluffed with a dozen of Ju~ ba rbs,and as many Sebefles, with flowers or 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 of Sulphur-fait. Broths with Snails and Frogs, againft a dry Cough. *~|PAke 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 ikim, then pound them in a marble Mor~ THE MODERN COOK. 73 a dozen good Turnips, which you mud fcrape and cut fmall, with a fmall handful of peel’d 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 fort of Broth is taken falling in the morning, and three or four hours after fupper, for a month or fix weeks, taking fome Purge when re- quifite. Broth againjl ObJlruBiom in the Mefenter y, Liver and Spleen. T Ake a pound of a fillet of Veal cut in flices, fome Roots of wild Patience, wild En¬ dive, leaves of Chervil, Pimpernel, Agrimony, Harts-tongue and Creffes, half a handful of each, pick’d, walh’d and cut fmall ; add a dram of pounded Rhubarb, a dram of Worm¬ wood Salt, and an ounce of Steel Filings wafh’d in w r arm water to cleanfeit, then tie it up, but not too tightly. Let the whole boil together in three pints of water, which mud be boiled away to half the quantity. Then take it off, and throw away the Filings; drain off the Broth (lightly, and let it ferve twice. A Porringer full of this Broth is to be taken fading every morning, and another Porringer three or four hours after dinner, for a Month : The Patient is alfo to take a Purge at fird, ano¬ ther about ten days after, and one at lad. Broth, 7+ THE MODERN COOK. Broth againft Vapours. l ~1“ , ALe fome leaves of Mallows, Marfh- JL mallows, Betony, Mercury Herb, Mug- wort and Sorrel, a handful of each, pick, wafh 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 thofe men¬ tioned before, to be taken in the morning. A natural Broth of Cray-ff to purify the Blood. If) Od about a pound of a fillet of Veal in a final! earthen pot or Kettle, with two pints of water, and more, if you defign tq make your Broth thin, or a greater quantity Thao a Porringer full: Yqur fillet of Veal feeing enough, pound half a dozen of live Cray-fi 0 a; after they are well pounded, put them into a Stew-pan, with your Veal Broth, let it have a boil or two; flrain it through a filk Sieve, and ferve it up hot. Take care the Broth be not too much falted. Crejfes Broth. "OUT about a pound of a Fillet of Veal in **■ a final! Kettle with two or four pints of water; jfkim it, let it boil (lowly till half be boil'd away ; then take two handfuls of YVarer- credes well wafh’d, chop them into your Broth; let them have three or four Boils; then flrain the whole through a filk Sieve, and ferve it up hoc. At another time, you may poun^ THE MODERN COOK. 75 pound your Creffes to make your Broth look greener, and be more cooling. Chervil Broth. D Refs 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 fort of Chervil Broth. I Nftead of boiling your Chervil, pound it> and take about a Glafs full of its Juice; mixt it with your Broth whilft ’tis hot, but not boiling, left the Juice lofe its tafte and quality. This Broth is very cooling, tho’ it does not look pleafmg to the eye, by reafon of its greennefs; but it has more Virtue in the Spring, to fweeten and purify the Blood, than in any other Seafon. Broth of wild Endive. M Ake this Broth, with a fillet of Veal, as before, put in two handfuls of wild En¬ dive ; let it have a boil •, then ftrain it off, and ferve it up hot. A Scorfonera Broth. T His Broth is made like that before, but inftead of wild Endive, take a dozen of Scorfonera Heads, which you muft boil with the Veal. This Broth is very good for the Stomach. 76 THE MODERN COOK. Turnip Broth againji a Cold. pUT in a fmall earthen Pot half a dozen * of Turnips par’d and cut in Bits, with four pints of water, which muft boil away to two 5 (train well off the Turnips with their liquor; into which put about an Ounce and a half of Sugar ; let it have three or four boils, and fkim off the fcum of the Sugar to make it clear: (train it again through a Silk Sieve* This Broth is to be taken very warm every evening, and likewife in the morning, if you think fit. Strengthening Broth , to 'warm the Blood of el¬ derly and 'weak People. E T about two hundred Sparrows ready pick’d and drawn, without wafhing and a leg of the belt mutton you can get ; having fir ft taken off the fat cut it into (mall Bits : Take an earthen pot well glazed, with a clofe lid; put your Sparrows into it with fome bits of Mutton, mix’d with a handful of wild Endive, as much Borage, Chervil, and Pim¬ pernel chop’d fmall, with a dram of Amber, three or four Cloves, and a quarter of an ounce of Salt: Cover the Pot with Pafte round the lid or Maffick, and twift it with Hay from top to bottom : put your pot for forty days in Horfe dung, three feet deep both over, under and round it. After which time take out your pot, and Squeeze the meat and herbs together through a Sieve or clean Napkin, to draw the Subftance THE MODERN COOK. 77 Subfiance out of them, which you muft put into a Glafs or earthen Veffel glaz’d, and keep in a cool place. When you make ufe of this flrengthening Broth, warm no more of it than the quantity you defign to take. Thofe who are indifpos’d may take fome in the morn¬ ing, in the evening, and in the day time at the mod: convenient hours: This Broth is pro¬ per for raw cold Stomachs. But as it is not enough to have hitherto fhewn the way of making all forts of Broths, which may be conveniently ufed at all times, and in all places, it is proper for the Benefit of the Pubiick, to give Dire&ions for making Broths for thofe that travel into foreign Coun¬ tries, and particularly for thofe that are at Sea, or lead a military Life, or are fhut up in a Town that is befieg’d, or in Places infefted with the Plague, and are deprived of all Com¬ merce or Communication with their Neigh¬ bours ; and where it is almoft impoffible for any one to find neceffaries for making Broth at a time they are in the greateft want of them.. We will therefore exhibit, in this Place, the Compofition of a fort of portable Cakes made with the Juice of Meat, with which Broth may be conveniently made at all times and places. The 78 THE MODERN COOK. 'The way of making Broth Cakes, which may be conveniently carried abroad , and prefervd above a Tear . ' i * ♦ 'T' Ake 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 of Turkeys pick’d, drawn, and fquafhed with the Calf, and put them all into a large Copper with the Caf’s feet and Sheep trotters fcalded and clean’d, firft taking off all the fat: Add to the De- codion twelve or fifteen pounds of Harts¬ horn Shavings, which mult be boil’d apart and drained off whilfl hot. Then pour over the whole four Pailfulls of fpring water; cover the Copper clofe; flop it round with fome Pafte, put fixteen pound weight upon it; boil it without fkimming, on a flow fire, for fix hours or more, till the whole be diffid¬ ently boil’d, 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, cover’d with Iron, to fqueeze out all the Gravy: This done, pour the extraded Gravy into the Copper, where the Broth re¬ mained, and prefently drain the whole toge¬ ther through a hair Sieve, to take away the filthinefs; then let it cool, and take off the fat: Seafon this Broth immediately, with a mo¬ derate quantity of Salt, pounded white Pepper and THE MODERN COOK, 79 and Cloves; fet it on to boil again, ftir it con¬ tinually till it turns brown Jelly (when pour’d into a plate) as thick as thick Honey, Then take it off, let it be half cold; then pour it di¬ rectly into fome glazed earthen Veflels which, are long and flat, and not exceeding three inches in depth. As foon as it is quite cold, let it be dry’d, either in a hot Copper Oven, or in another Oven; after the Bread is taken our, take care your Broth does not burn nor parch. It mud be as ftift as Glue, fo that it may be eaflly bro¬ ken with your hands, and make your Cakes of it, each weighing an ounce or two, which you muftkeepinglafs Bottles in a Box or Barrel well clos’d in a cool and dry place, to be ufed when occaflon requires. Thefe Cakes, when diflolved, are very relifhing, and may be ufed either for ordinary Broth or Soops. When you have occaflon to ufe this Broth, difl'olve in a pint of water an ounce and a half, or two ounces of thefe Cakes, ac¬ cording to the Strength you deflgn to make your Broth of; this Broth made with Cakes, mud be ufed after the fame manner with that made of frefli Meat. By a imall quantity made of this Broth, you may eaflly know what Cakes are requir’d for a larger. You may give thefe Cakes the tafte of ei¬ ther Turnips, Onions, Chervil, Cellery, Leeks, &c. boiling fome of them with your Meat, to make your Cakes the more palatable. The lovers of Herbs may ufe thefe Cakes to make 5 Broth, 8 o THE MODERN COOK. Broth, when they are travelling, and have neither time nor convenience of getting the neceffary Ingredients. ‘I'he manner of making a little Quantity of Broth in Cakes. pUT ten or twelve pounds of Beef in a glaz- ed earthen pot, ilcim it, put in a Cock of an old Hen, two or three pounds of a leg of Veal, or a Calf’s foot; feafon the whole with whole white Pepper, Cloves, Mace, a fmall quantity of each; let your meat boil flowly, about eight or ten hours; and then ftrain your Broth through a Sieve or a Napkin, to extract all the Gravy of your meat; then take off the far, and let the Broth fettle till next day. After which, put ir again into an earthen pot, let it ftew till ic be as thick as Syrup. This being done, put it into an earthen difh, let it dry throughly on hot Cin¬ ders or Sand, or in an Oven moderately hot. In- flead 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, and put it into a hair fieve, and in a place that is always warm; be careful to turn it now and then; when it is drefs’d, 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 ot Broth you delign to make. One Cake is enough for a Porringer full of groth. Of THE MODERN COOK. 81 Of Gravy, Cullis, Sauce and Salpicon. The manner of making Gravy. T AKE clean Beef, in proportion to the quantity of Gravy you intend to make, and cut it into dices; take a Stew-pan, place in it your dices, and put in Beef accor¬ ding 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 Stew-pan, and put it over the fire to fweat brown very gently, till it begins to dick to the Pan; being pretty clammy, moiden it with good Broth, till you fee it pretty brown ; fea- fon it with Pardey, green Onions, a crumb of fweet Badl and Cloves, and let it dew foftly; fkim off the Fat; when it is done enough, drain it off, and you may ufe it for what you have occafion for. Veal Gravy. Ake a piece of Veal cut into dices, the quantity according to the Gravy you will make; place them in a Stew-pan, and put in a couple of Onions cut in dices with Carrots; co¬ ver your Stew-pan, put it over the fire to fweat very foftly, till it begins to dick to the Pan; but take care not to burn it, and that it be not too Vol.I, G deep 82 THE MODERN COOK. deep coloured; moiden it with good Broth, fkitn off the Fat of your Gravy, and feafon it with Pardey, green Onions, Cloves, a crumb of fweet Bafil, and let it boil very fofrly; when done, drain it off, and you may ufe it upon occafion for whatever yon pleafe. "The ?nofi afual Cullis. / T' HIS Cullis is made feveral ways, which are here explained; but this fil'd is re¬ puted the bed, and the mod in vogue among all thofe that have fkill in Cookery. They take Meat according to the quantity of Cullis they have a mind to make: As for Example, If you treat about ten or twelve Perfons, you can take no lefs 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 the bignefs of your Fid, place them in a Stew-pan; then put in your dices of Ham, a couple of Carrots and Onions cut in two, and put over your Cullis cover’d; let it dew foftly at fil'd, and as it begins to be brown, take off the Cover, and turn it, to colour it on all fides the fame; but take care not to burn the Meat * when it has a pretty brown colour, moiden your Cullis with the Broth made of Beef or other Meat; feafon your Cullis with a little fweet Bafil, fome Cloves, with fome Garlick. Pare a Lemon, cut it into dices, and put it into your Cullis with fome Mufhrooms. Put into a Stew-pan a good Lump of Butter, and fet it over a flow fire; put in it two or three handfulls THE MODERN COOK. 83 handfulls of Flour, flir it with a wooden La¬ dle, and let it take a Colour: If your Cullisbe pretty brown, you muff put in fo much Flour: Your Flour being brown, moiflen it with your Cullis; then pour it very foftly into your Cullis, keeping your Cullis flirring with a wooden Ladle: then let your Cullis flew foftly, and fkimofftheFat: putin a couple of Glaffes of Champaign, or other white Wines; but take care to keep your Cullis very thin, fo that you may take the Fat well off and clarify it: To clarify it, you mufl put it upon a Stove that draws well, and 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 the cover, and cover it again, and by that means you will have the finefl Cullis in the World, pro¬ vided you follow thefe Rules clofe. If by chance your Cullis were too pale, and that you would give it a good colour, you need but put a bit of Sugar in a Silver difh or a Stew- pan, with a drop of water, and fet it over a Stove, and let it turn to Caramel, moiflening the fame with a little Broth ; and then put it into your Cullis, and with a Spoon take off the Fat, till you fee your Cullis be of a good colour ; and if it is of a good colour, Caramel needs not be put in it. When your Cullis is done, take out the Meat, and flrain off your Cullis in a Sieve, or a filk Strainer, which is much better. This Cullis is proper for all forts ofRagouts, and to be over Fowls, put in Pies and Terrines, Q 2 Cullis 84 THE MODERN COOK. Ci!His another way. UT fome Veal in pieces, place them in your Stew-pan with flices of Ham, a couple of Carrots cut in two, and a couple of Onions; cover your Stew-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 fhould be, moiflen it with Broth, and feafon it with fweet Herbs, dices of Lemon,fome cloves of Garlick, and Cloves; take as much Flour as you think fit, according to the quan¬ tity of Cullis you are to make, and mix it thin with cold Broth, or water; then drain off your Flour into your Cullis, and put by de¬ grees more to it; let the Cullis dew foftly and be well done ; if the colour is not deep enough, put Gravy in it; then the Fat being well ta¬ ken off, and it having a good tade, take out the Meat, drain off your Cullis, and you may make ufe of it on all occafions. Cullis another way. C U T your Veal in pieces, put them into your Stew-pan, with fome flices of Ham, a couple of Roots cut in two, a couple of Onions cut into flices; cover your Stew-pan, and let it dew 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 l'crape off well the brown that dicks to your Stew-pan put in THE MODERN COOK. 85 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 moiflen it with Broth, and put the Meat in again, and feafon it with a few fweet Herbs, cloves of Garlick, Lemon flices, with fome Glaffes of Champaign, or other white Wine; let it flew well, and take the Fat well off; and being well done, and of a good Relifh, flrain it off in a Sieve, or elfe in a filk Strainer, and you may ufe it with all forts of Entries. Another way of making Cullis. O Rder this Cullis like the other, having taken its colour, as faid before: The difference is, that before you moiflen your Cullis, you put in it a good lump of Butter, and flir it with a wooden Ladle, and put in as much Flour as you think fit, for the quantity of Cullis you are to make; moiflen it with good Broth, and let it flew well; feafon it the fame way as the other here before mentioned; which being done, flrain 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 co¬ loured, 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 in it fome Flour, and when you fee a froth over your Flour, moiflen it with Broth, and put your Meat in again; moiflening at lafl the fame with Veal Gravy, and doing the fame with other Cullis. G 3 Cullis 86 THE MODERN COOK. Cullis of Ham T S made divers ways; I begin with that I think bed, according to my own and the bed Cook’s Judgment, which is ordered as fol- loweth, viz. Take a Stew-pan, putin it three pound of Veal cut like Dice; take a Ham, take bff the Sward, and the Fat, and cut it into dices well draped, and put them in a Stew-pan, with your Veal, and a couple of Carrots cut in two, and a couple of Onions: cover your Stew-pan, and do it very gently over a dow fire at fird ; and when you fee your Meat begin to dick to your pan, unco¬ ver it, and turn your dices of Ham, that they may take a colour; then take out your dices of Ham and the Veal: Put in your Stew-pan a lump of Butter, and a little Flour, and dir it well with a wooden Ladle ; moiden it with good Broth, not fair, and put in again your Meat and your Ham, and feafon it with Le¬ mon dices, fome cloves of Garlick, and fome Glades of Champaign, or other white Wines. Go on a thickening your Cullis with the mod ufual Cullis; fkim off the Fat; when done, take out all your Meat with the Ham; drain off your Effence in a filk Strainer, and ufe the fame with all forts of Meat, and hotPadry made with Meat, or Fifh drefs’d with Gravy. Put again your dices of Ham into your Ef. fence, to make ufe of them on feveral occa_ dons, viz. Being cut into Dice, in puttin over a piece of Beef, or Artichokes bottoms 5 THE MODERNCOOK 87 and when cut into dices for Chicken, young Fowls, or what you think fit. Another Cullis of Ham. C UT fome Slices of Ham very thin, order them very neatly in a Stew-pan, put¬ ting into it fome Onions: Cover your Stew- pan, and put it over a flow fire, and take care they be not burnt; when your dices of Ham have a colour on one fide, turn them ; then take them out of the Stew-pan, into which you put a bit of Butter, and a dud of Flour, dirring it a Moment with a wooden Ladle, and moidening it with good Broth and Gravy; put in again your dices of Ham, fome cloves of Garlick, a Glafs of Champaign, or other Wine, with fome Mudirooms. Take a Le¬ mon, pare ir, cut it in dices, and put it into your Cullis: Go on a thickening it with your ufual Cullis, and dkim the Fat well off; take out your dices of Ham, and drain off your Cullis in a filk Strainer; then put in again your dices of Ham; if you will, you may make ufe of them on feveral occafions, viz. in put¬ ting them upon Artichokes, upon Chicken, for Entremetts, or in putting a crud of Bread in the bottom of the didi, and your dices of Bacon over it. Cullis the Italian way. P UT in a Stew-pan half a Ladlefull of Cullis, as much Eflence of Ham, half a Ladlefull of Gravy, and as much of Broth, G 4 three 88 THE MODERN COOK. three or four Onions cut in flices, four or five cloves of Garlick, a little beaten Coriander Seed, with a Lemon pared and cut into flices, a little lweet Bafil, Mufhrooms, and good Oilj put all over the fire; let it flew a good quarter of an hour, take the Fat well off, let it be of a good tafle, and you may ufe it with all forts of Meat and Fifh, particularly with larded and glazed Fifh, with Chicken, Fowls, Pigeons, Quails, Ducklings; and in fhort, with all forts of tame and wild Fowl. Cullis of Cray-fijh . HpAke the middling fort of Cray-fifh, put them over the fire feafon’d with Salt, Pepper, fweet Herbs, and Onions cut in flices; being done, take them out, pick them, and keep the Tails after they are fcaled; pound the reft together with the fhells in a Mortar; the more they are pounded, the finer your Cullis will be: Take a bit of Veal the bignefs of a Fift, with a fmall bit of Ham, an Onion cut in four, put it to fweat very gently; if it flicks but a very little to the Pan, powder it a little, moiften it with Broth, put in it fome Cloves, fweet Bafil in Branches, fome Mufh¬ rooms, with a Lemon pared and cut in flices; being done, fkim well off the Fat; let it be of a good tafte,- then tafte out your Meat with a fkimmer, and go on a thickening it a little, with Effence of Ham; then put in your Cray- fifh, and ftrain it off; being drained, keep it to make ufe of it with all forts of firft Courfe, with Cray-fifh Cullis, Cullis THE MODERN COOK. 89 Cullis of Cray-fijh another way. B OIL your Cray-fifh for Soops; being boiled, pick them, pound your fhells to make your Cullis, take a piece of Veal cut into dices, put them in a Stew-pan with fome dices of Ham, two or three Onions, with fome bits of Carrots, and put it over the fire; let it be a doing gently; being a little flicking, moiften it with good Broth ; put in it fome crumbs of Bread ufed for Soops; your Cray- fifh being pounded, take your Meat and Roots out of your Cullis; take off the Fat, and let it be of a good tafte; put in your pounded Cray- fifh, drain it off, and put this into a fmall Kettle; pick the Cray-fifh tails, and put them in your Cullis, keeping it hot. This Cullis may ferve for all forts of Soops with Cullis of Cray-fifh tails, with thofe of Rice, and with foaked crufts, &c. Another Cray-fifh Cullis half brown for Soops. T Ake Cray-fifh, wafh them, and being boil’d pick them, and pound the fhells as much as podible; then take a bit of Veal, cut into dices, and put in a Stew-pan with dices 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 Mufhrooms, Lemon dices being par’d. Cloves and fweet Herbs. Being ftewed, take your Meat out, put in it a Ladlefbll of your Cullis, and let it be relifhing; take the Fat well go THE MODERN COOK. well off put in it your pounded fhells, and ftrain it ; put it in a fmall Kettle with your Cray-fifh tails pick’d, and keep it hot: This Cullis may be ufed with all forts of Soops made half brown. White Cullis (a la Reine.) T Akea piece of Veal and cut it into fmall bits, with fome thin dices of Ham, and two Onions cut in four pieces; moiden it with Broth feafon’d with Mufhrooms, a bunch of Parfley, green Onions, three Cloves, and fo let it dew; being dewed, take out all your Meat and Roots with a Skimmer; put in a few crumbs of Bread, and let it dew 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 mud not boil, and your Cullis mud be very white; but if it is not white enough, you mud pound one or two dozen of fweet Almonds pared and put into your Cullis; then boil a Glafs full of Milk, and put it in your Cullis; let it be of a good tade, and drain it off; then put it in a fmall Kettle, and keep it warm ; and you may ufe it for all forts of Soops (au blanc) for cruds of Bread and Bifques (au blanc.) Green Cullis with green Peafe. '"TPAke green Peafe, let them be done with- out Liquor, take a handful of Parfley, as much Spinage, with a handful of green Oni¬ on tops; blanch all thefe in boiling Water, then THE MODERN COOK. 91 then put them into frefh Water; take them out and fqueeze them well, and pound them; put into a Stew-pan a piece of Veal cut in dice, fome dices of Ham, alfo an Onion cut fmall, put it over the Stove to dew gently; being a little clammy, moiden it with your foaking Broth, and let it dewfoftly; put in it a handful of green Pardey, green Onions, Cloves, a bunch of Savory ; being dewed, and of a good tade, take out your Meat and Greens; then pound your Peafe, and mix them with your Cullis, and with the tops of green Onions, and drain it off with a Ladle- full of Cullis. This Cullis may be ufed with all forts of Terr’mes with green Peafe, Duck¬ lings with green Peafe Purey, and with all forts of difhes that are made with a green Sauce; when you dew green Peafe, or Cucum¬ bers cut into dice in their feafon, put fome of this Cullis over them. Green Cullis for Soops. T Ake Peafe, boil them in a fmall Kettle, with good Broth ; take a piece of Veal, a bit of Ham, with an Onion, cut alltogether into fmall Dice, and put them a fweating very gently over a fire ; being a little clammy, moi- den them with your foaking Broth; feafon it, and let it dew foftly; take Pardey, the tops of green Onions and Spinage, of each a handful; and after they are pick’d, wafh’d and blanch’d in boiling Water, fqueeze them well, and pound them; then take them out of the Mortar, 92 THE MODERN COOK. Mortar, and pound your Peafe. Your Meat being ftewed, take it out of the Cuiiis with a Skimmer, take off the Fat from your Cullis, let it be of a good tafte, and mix your Peafe and the tops of green Onions with it, and fo if rain it off: Th is Cullis may be ufed with all forts of green Soops, and Soop crufts. Cullis of green Peafe. T Ake large green Peafe, a handful of Par- fley, green Onions, 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 flices, with fome flices of Ham; put them into a Stew-pan, with an Onion cut into four over the fire, to fweat very foftly; being a litle clammy, moiften it with your foaking Broth, and feafon it with Parfley, green Onions, Cloves, a Branch of Savoury; let it be of a good Tafte: Your Peafe being done, pound them; being pounded, take your Meat out of your Stew-pan, mix it with your Peafe, then ftrain it off, put it in a fmall Kettle, and keep it warm ; you muft put the fame over your green Soops and Soop crufts; boil a handful of green Peafe by themfelves, let them be of a good tafte, and put them into your green Cullis. Cullis of Partridge. P Ound roafted Partridges: take a piece of Veal cut into flices with a bit of Ham • put it together into a Stew-pan with Onions and THE MODERN COOK. 93 and a Carrot cut into bits, let it fweat upon the fire, till it flicks; then moifien it with good Broth and Gravy, feafon’d with a flice of Lemon, a little fweet Bafil and Mufhrooms; let your Meat flew very foftly; this done, take it out with the fkimmer, fkim the fat well off: Let it be of a good tafie, and mix your Par¬ tridges with it together with a Ladle of other Cullis : Strain it off, put it in a fmall Kettle and you may ufe it with Soops made with Chefnuts, with Cardes, glaz’d Soops, with Soops a la Jacobine, and with firft courfes, in making the fame a little thicker. Cullis of Lentils. '"PAke Lentils, pick and wafli them, then -*■ put them into a fmall Kettle with good Broth, an Onion, a piece of middling Bacon cut fafhionably to garnifh your Soop with, and fet it a boiling 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 gently over the fire, till it grows clam¬ my ; then moifien it with your foaking Broth, and Gravy, feafon it with Parfley, fweet Herbs, green Onions and two or three cloves of Gar- lick, and let it flew foftly ; your Meat being fiew’d, and your Cullis of a good tafie pound your Lentils, and take out your Meat; then fiir up your Lentils with your Cullis, and ftrain it off: you muft keep by you fome whole Lentils to put in your Cullis, fo that it may look like a Cullis of Lentils; this Cullis may 1 be 94 THE MODERN COOK. be ufed with all forts of foaked crufts with Lentils in making them a little thicker. Sauce (a la Romaine.) Ake a couple of Ladlefulls of good Broth, 1 a Ladlefull of Gravy, and half a Ladle- full of Cuilis of Ham; a Glafs of Champaign, a few Coriander Seeds, half a Lemon pared and cut into dices, a ftalk of Cellery cut into bits, a little Dragon, two cloves of Garlick, a little fweet Bafil, and a Bay-leaf; let thisfauce be boiled fhort to about a Ladlefull, and ftrain it off in a filk ftrainer; this Cuilis is common¬ ly ufed with Chicken, or what you pleafe; it may alfo be ufed with all forts of Fowls, feeing the Broth palatable and not faked: you may take as much Broth as the quantity of the fauce, you will make, requires: for a firft courfe. Sauce the Italian way . fome Mufhrooms fmall with Parfley, green Onions and green Trufles, if you have any; if you will make but a little Sauce, put a very little of each of thefe into a Stew- pan, feafon’d with Pepper, Salt, two whole Cloves of Garlick, a Glafs of Champaign or Rhenifh, a llice of Lemon, with the Juice of half a one, two Spoonfulls of good Oil, and two flat Ladlefulls of Cuilis or Eflence; let all ftew together a moment, taking out the Le¬ mon dice and the Garlick; let it be relilhing, and you may ufe it with either Fowls or Fifth i if you have neither Cuilis nor Eflence, put in it THE MODERN COOK. 95 it a little Butter rowl’d in Flour, with a little Gravy. This Sauce may be uled without be¬ ing thickened, feeing only it be relifhing. Another Sauce the Italian Way. r I ' Ake Terragon-blanch’d, two green Onions, two cloves of Garlick, fome Mulhrooms with fome Truftes, all together cut very fmall: put the whole in a Stew-pan with a couple of fpoonfulls of good Oil; put your Stew-pan over the fire, adding to it about half a Glafs full of Gravy, a Glafs of Champaign, three or four Spoonbills of Cullis of Ham, a little Pepper, and the juice of a Lemon: Skim off the fat,as much as poffible; it may ferve forChickens or young Fowls. Let it be of a high relifh that the Lemon-juice may prevail, and ferve it up hot. Sauce (in Ravigotte.) T Ake a Terragon-pimpernel of Mint, Par- fley,green of Onions,a little of each; blanch the whole in boiling Water, then put it into cold Water j take it out again and fqueeze it, and cut it very fmall; then put it in a Stew-pan with a Rocambole bruis’d, a little Gravy, a little Cullis, and the juice of Lemon, Salt, beaten Pepper, an Anchovy cut fmall and a little Oil ; put all this a moment over the fire, and let it be well relifhing. This kind of Sauce may be ufed with all forts of Meat; alfo with roaifed Meat,' putting it into a Saucer. Sauce g6 THE MODERN COOK. Sauce (in Ravigotte) another Way. T Ake the fame fort of Herbs, prefcribed in the Ravigotte above, wafh thefe Herbs well, being wafhed, cut them fmall, and pound them, putting into the Mortar a little Gra¬ vy, a couple of Rocamboles, a little Pepper, a little Cullis ; put all together into a Stew-pan, heat it, and drain it off; being drained off, add to it a Spoonfull of Oil, keep it warm, and ferve it up in a Saucer, with your roaded Meat ; you may alfo ufe it with Chicken, other Fowls and Fifh. Sauce (;in Ravigotte) another Way. / “]PAke all thofe forts of Herbs, as are men- tioned here before ; being pick’d and wadfd, and blanch’d, put them into cold Water; then take them out again, drain and fqueeze them well; pound them in a Mortar j when pounded, put them in a Stew-pan with white Cullis, which is called Cullis a la Reine ; at another time, indead of Cullis you put it into a good lump of Butter roll’d in Flour, with half a Lemon cut into Dice; a little Nutmeg, an Anchovy cut fmall and a lit¬ tle Broth: Put your Stew-pan over the fire and thicken your Sauce, let it be of a good tade; this Sauce may ferve for all forts of Fowls. Sauce (in Ravigotte) another Way. Ake Terragon, Mint, and Parfley, cut a little of each as fmall as can be: put all together THE MODERN COOK. 97 together into a Stew-pan, with a little Gravy and Cullis : boil ic a moment, then feafon it with Pepper, Salt, and the juice of a Lemon, and an Anchovy cut fmall; you may ufe this Sauce with all forts of Meat. Sauce (in Ravigoite) another Way (a la Bour - geoife.) T Ake all thofe Herbs mentioned here above * Cut them very fmall, put them into a difh with a little Broth, a good lump of Butter, and a bruifed Rocambole, put your dilh over the fire and let it boil a little; if you have any Trufles, you may put fome in it cut fmall, and thejuiceof a Lemon. Let not the Salt prevail too much; you may make ufe of this Sauce with all forts of Fowls or Fhh. Inftead of Butter you may ufe Oil. A fweet Sauce. *THAke a fmall Stew-pan ; put in it Vinegar, a Bay-leaf, a little flick of Cinnamon, and fome Sugar, let it be boil’d to a fhort Sauce, flrain it off and put it in a Saucer, and ferve it up hot. Inftead of Vinegar you may take Wine. A Sauce with Fennel and Qoosbernes. T Ake young Fennel, cut it very fmall, put it in a Stew-pan with a little Butter and a duft of Flour, feafon it with Pepper, Salt, and Nutmeg, moiften it with a little Gravy or Water; your Sauce being thicken’d, throw in . Vol. I. H it 98 THE MODERN COOK. it your Goosberries blanch’d: Let it be of & good tafte, and ufe it with what you think fit: This Sauce is commonly ufed with Macka- rels. Minc'd. Sauce. C Ut Onions, Mufhrooms and Trufles, if you have any, very fmall with Capers and Anchovesj put into a Stew-pan a little But¬ ter with your Onion; put your Sauce-pan over a brisk fire 5 give it two or three tofles; now put in it your Champignens and Trufles, ft rowing over them a duft of Flour, and moiften them with good Gravy : then put in it your Ca¬ pers and Anchoves, 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 difhes with a minc’d Sauce. Salpicon. '“pAke Sweet-breads of Veal blanch’d, cut it ^ into fmall Dice, two or three flices of Ham cut in the fame manner, Mufhrooms and Trufles alfo cut into fmall Dice, fome flices of raw Fowls, cut likewife into Dice : Put your Ham a fweating in a Stew-pan, and when co¬ lour’d,put in the reft of the things with a Ladleful of Cullis, and as much Gravy,: let it ftew foftly and be of a good tafte; ufe it tvtty where with difhes drefs’d with Salpicon, and put in it fome Lemon-juice : you may alfo put into it Arti¬ choke-bottoms cut into Dice. Hot THE MODERN COOK. 99 Hot Sauce (in Remoulade.) P Ut into a Stew-pan fome Onions, cut into dices, with one or two Spoonfuls of Oil; fet 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 dices, a little fweet Herbs, Cloves, Ca¬ pers cut fmall, and Parfley: let it be cf a good tafie; put in it a fmall Spoonful of Muftard, and {train it off; make ufe of this Sauce with all Difhes with hot Remoulade. Sauce in Remoulade another Way. /^Ut fmall fome green Onions, Capers, An- chovies and Parfley, each by itfelf upon a Plate, with a clove of Garlick and a crumb of Shalot: Put all this into a Stew-pan, to* gether with a few fweet Herbs, two Spoonfuls of good Oil, as much of good Muftard, the Juice of a Lemon, with a little Cullis: ftir all well together, and you may ufe it with all forts of Fowls and broil’d Meat, and with roafted Meat in a Saucer. A thick Sauce with Pepper. T)Ut into a Stew-pan dices of Onions, Thime, fweet Bafil, a Bay-leaf, two or three cloves of Garlick, a Ladleful of Gravy, and as much Cullis, fome dices of Lemon with a glafs of Vinegar; put it over a Stove, let it be of a good tafte, and take off the fat j ftrain it off, and lerve it up in a Saucer with roafted Meat; the H z fame ioo THE MODERN COOK. fame Sauce may be ufed with all forts of Meat, that requires a thick Pepper-Sauce : and may alfo be made without Cullis. Caper Sauce. T>Ut in a Stew-pan fome Cullis of Ham, -*■ with Capers, to which you give three or four chops with a knife : Seafon it with Pep¬ per and Salt 3 let it be relishing and ferve it up hot. Sauce with Trujles. 'HPAke Trufles, pare, walk them in Water, J- 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 flew foftly : Let it be of a good tafte, and ferve it up hot. The Sauce with Mulhrooms is made in the fame manner. Onion-Sauce. P Ut into a Stew-pan fome Veal Gravy, with a couple of Onions cut in dices; feafon it with Pepper and Salt, let it flew foftly, then flrain it off; put it in a Saucer, and ferve it up hot. Green Onion-Sauce. P Ut in a Stew-pan green Onions pared and cut fmall, with a little of melted Bacon, feafoned with a little Pepper and Salt; moiflen it THE MODERN COOK, ioi it with Gravy, and let itftew a moment; thick¬ en your Sauce with Cullis of Veal and Ham: Let your Sauce be of a fharp tafte and good re- lifh, and ferve it up hot. Verjuice-Sauce. B Ruife your Verjuice in its feafon, put it up¬ on a plate with Pepper and Salt, and ferve it up cold. Other Verjuice-Sauce. TTOur 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 Mujhrooms. P Are your Mufhrooms, 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 tofles, moiften it with Gravy; let it (lew foftly over a flow fire, {him the Fat well off, and thicken your Sauce with Cullis of Veal and Ham; let it be relifhing, and ferve up hot. Sauce (aupauvre homme.) T Ak.e green Onions, pare and but them very fmall; put them in a Sauce-Boat with Pepper, Salt and Water; ferve it up cold. Sauce (au pauvre homme) with Oil. A K E a few green Onions and Parfley, put them in a Saucer with Oil, Pepper H 3 and 102 THE MODERN COOK. and Salt; you may add to it a little Vinegar, and ferve it up cold. Sauce with Pepper. D UT Vinegar in a Stew-pan, with a little Veal Gravy, green Onions whole, an Oni¬ on cut in dices, with a dice of Lemon, fea- fon’d with Pepper and Salt; after a boil or two, tade it, drain it off, pour it into a Saucer, and ferve it up hot. Robert-Sauce. Ake Onions, cut them into dice, put them -** in a Stew-pan with a little Butter, and keep themdirring; being half brown, drain off the Fat, drewing fome Flour over them; moiden it with Gravy, and let it dew foftly upon a dow dre ; feafon it with Pepper and Salt; then thicken it with Veal and Ham Cullis, putting in a little Mudard; make it relifhing, and ufe it upon occadon. Ham Sauce. UT three or four dices of Ham, beat them flat, put them a fweating over a Stove; being clammy, drew over them a little Flour, and keep them Airring; moiden them with Gravy, and feafon them with Pepper, and a bunch of fweet Herbs; let it dew gently; if it is not thick enough, add to it a little Cul¬ lis of Veal and Ham : Let it be of a high re- lifli; drain it off, and ufe it for all forts of white Meatroafled. Green THE MODERN COOK. 103 Green Sauce. Ake the Grafs of Wheat, or of other Grains, 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, then ftrainit andferve it up cold with Lamb or Fowl. Sauce for Ducks. T Ake Veal Gravy, feafon it with Pepper and Salt, putin it the Juice of two Oran¬ ges, and ufe it for Ducks and Teals. Sauce for Snipes. T H E Snipes being roafted, take them off, take out the Intrails and the Liver; put them in a Stew-pan, fquafh them, feafon them with Pepper and Salt, and moiften them with a little red Wine; cut your Snipes into the Sauce, and if the fauce is not thick enough, put in it two or three Spoonfulls of Veal and Ham Cullis; put it over the fire; when hot, let it be of a good tafte; fqueeze into it the juice of two Oranges, and ferve it up hot. Sauce with Mutton Gravy and Shalots. P Are your Shalots, cut them very fmall, put them in a difh with Pepper and Salt, and Mutton Gravy or Veal Gravy ; you may ufe this Sauce for legs of Mutton, or with Fowls. Anchove 104 THE MODERN COOK. Anchove Sauce . r Afh well two or three Anchoves, take Y*' out the Bones, cut the Anchoves fmall, 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 relifhing ; you may ufe this Sauce with roaded Meat. A Carp Sauce . T AY in a Stew-pan fome dices of Veal and Ham, then take a Carp, fcale it, and cut it in four or fix pieces, and put it over your Meat, with a couple of Onions cut in four, a Carrot cut the fame; cover your Stew-pan, and put it over the fire a dewing gently ; when it begins to dick to the Pan like Veal Gravy, moilten it with Broth, feafon it with Cloves, fweet Bafil, Lemon dices, cloves of Garlick, and a couple of Glades of Champaign, or other white Wine; add to it a couple of Ladlefuls of vour ufual Cullis, or elfe brown fome Flour as it were for Cullis, and put in it the quantity required. Your Cullis being relifh- ing, take out your Meat, and drain oft' ycur Cullis. This Sauce may be ufed with all forts of difhes with Carp Sauce. They commonly take Carps with foft Roes, becaufe they make ufe of thefe Roes, to fhew that it is a Carp Sauce: the Sauce for Pikes is made in the fame manner, except they take fome dices of Pike, to fhew that it is a Pike Sauce: This fame Sauce may be likewife uled with Fowls, Chickens, &c. Of THE MODERN COOK. 105 Of Entries of Tcrrines on Fife or Flefe Days. *.Terrine a la Regojis. The manner of making it is as follows, viz. Ake a couple of Partridges, a couple of A Rabbets, a Woodcock, half a dozen Pi¬ geons, half a dozen Quails, three or four Fil¬ lets of Mutton, and a piece of a Fillet of Beef; lard all your Meat with fmall Cardoons well feafon’d ; add to it a little middling Bacon cut fmall, and let the Terrine be big enough to hold your Meat; place in it all thefe Fowls and Meat; cut the Rabbets into pieces, but leave the other Meats whole: This done, fea- fon it with Pepper, Salt, fine Spices, and fome fweet Herbs, then overlay it with dices of Veal and Ham ; cover your Terrine, and put fome Pafte round the cover to keep it dole, and bake it in an Oven, or let it dew over a flow Fire, with a good quantity of hot Alhes round and over it, renewing now and then your fire, and let it dew about five or fix hours. Make a Ragout for it in the following manner, viz. Take fome Veal Sweetbreads, wafh them in feveral waters and blanch them ; then put them into cold water, cut them into bits, and put them in a difli with fat Livers, Trufles and Mufhrooms: Put the whole into a Stew-pan with j©6 THE MODERN COOK. with a little Bacon, moiften it with Gravy, and let it ftew over a flow fire : It being flewed enough, put in it Heads of Afparagus, if they are in feafon, and bottoms of Artichokes blanch’d; fkim the Fat clean off, and thicken it with a good quantity of Cullis. Your Ter- rine being bak’d, take it off and wipe it clean, take off the Pafie, open it, take out the fiices of Veal, fkim the Fat off, and let it be well relifhed, as alfo your Ragout, which inuft be hot; when you put it into the Terrine, then put it into a difh, and ferve it up hot. In- ftead of Terrine, you may make ufe of a la Braife , or you may bake it in an Oven. 'Terrine of Rumps of Mutton with Chef nuts. T Ake 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 bot¬ tom of a fmali pot with flices of Bacon and Beef, feafon’d with Pepper, Salt, fine Spices, a few fweet Herbs, and an Onion cut into flices: Put your parcels in the pot, and feafon them top and bottom alike; cover them with flices of Beef, Veal and Bacon, and moiften them with Broth or Veal Gravy: Cover your pot, and let it ftew fire under and over, adding frefh Afhes 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, ftirring them now and then: 2 When THE MODERN COOK. 107 When they are done take off their fkin, clean them well, put them in a Stew-pan with a Cullis and Gravy, and flew them over a flow fire. The Mutton Rumps being flew’d, take them out, cut off the Packthread, and let them drain; then place them in the Ter- rine ; let the Ragout of Chefnuts he relifliing, and mix it all together, and ferveit up hot for your entry. The Terrine of Beef Rumps with Chefnuts is drefs’d after the fame manner as that of Mutton Rumps. Terrine of Mutton Rumps, with 'Turnips. S Tew your Mutton Rumps after the fame manner as you do them with Chefnuts; fcrape fome Turnips, give them what figure you pleafe; blanch them, then put them in a Stew-pan with Cullis and Gravy, and let them flew gently; when the Turnips 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 Turnips to them; but let your Ragout of Turnips be well feafon’d, and ferve it up hot. The Terrine of Beef Rumps with Turnips is drefs’d in the fame manner as the Mutton Rumps with Turnips: Beef Rumps mufi al¬ ways be done a la Braife , the fame as the Mutton Rumps, Terrine io8 THE MODERN COOK. Terrine of Mutton Rumps , with Bacon and Cabbage. XT'Our Mutton Rumps being blanch’d, cut your Cabbages in two, and blanch them ; when blanch’d, put them in cold water, and fqueeze them well; put in the bottom of a fmall pot dices of Bacon, Veal and Beef fea- fon’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 Cabbage alfo, and put it into the pot. Take fome Bacon, fcrape thefward and clean it; cut your Bacon into fmall dices, without taking it off the fward, then put it into the pot leafon’d top and bottom alike, and cover them with dices of Bacon, of Beef and Veal; you may add to it a Partridge and a piece of Ham; cover your pot and let it flew fire under and over, renewing your fire now and then : The whole being 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 dices of Bacon: Pour into your Terrine an Effence of Ham, and ferve it up hot. The way of making Effence of Ham will be found in the Chapter of Cullifles. Ter- rines of Lamb Rumps are made after the fame manner. terrine THE MODERN COOK. 109 Perr me of Mutton Rumps with Cucumbers. Y Our Mutton Rumps muft be done a la Braife ; they being done, pour over them a Ragout of Cucumbers well feafon’d, and ferve it up hot. The Terrine of Beef Rumps with Cucum¬ bers is done in the fame manner. For the Ragout of Cucumbers, fee the Chapter of Cullis, Vol. III. Verr'me of Grifiles of Veal with Green Peafe (a la Bourgeoife.) H Aving cut your Griflles, wafli them well and drain themj put fome Butter in a Stew-pan, and let it melt, then put in it your Griftles and tofsitup; feafon them with Pep¬ per, 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 flew gently. Take the quantity of green Peafe you think proper, put them with your Griflles, and let them flew well; when Rewed enough fkim it, and thicken it with Cul¬ lis and Eflence of Ham; let it be well relifh’d; put it in your Terrine, and ferve it up hot. T errine ofVealGriftles , with green Peafe Purey , Afparagus , a?id Hearts of Lettices. A Fter you have cut the Griflles of Veal, flew them d la Braife with fine Bacon. Take a pound of Veal and a piece of Ham cut into dices, and put them into the bottom of a Stew-pan, no THE MODERN COOK. Stew-pan, with an Onion cut in flices, and fome Carrots: Cover the Stew-pan, and let it fweat over a Stove; when it begins to flick to the pan, moiflen it with Broth, add to it fome Champignons, a couple of green Onions, a little fweet Bafil, Parfley, and three Or four Cloves: Let the whole flew foftly together. Take green Peafe, put them into a Stew-pan with Bacon or Butter, and a handful of Parfley, and as much of green Onions: Cover the Stew-pan, and put it over a flow Fire ; take care to Air it now and then, and when they have caft their water, and are boil’d, pound them in a Mortar : Then take the Dices of Veal and Roots out of the Stew-pan, put your Peafe into the Stew-pan, and ftir them well, then ftrain them off; let it be very green. Now blanch fome hearts of Lettices 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 flew over a gentle Are; when ftewed, take them out, take up alfo your Griflles of Veal and the fine Bacon, and let them drain: Place them in the Terrine, and between them lay fome flices of fine Bacon, with the hearts of Let¬ tices and tops of Afparagus round it; let your Puree be well rdifh’d, pour it over them, and ferve it up hot. The Terrine of Pinions, Chickens, Fowls, Ducks or Pigeons, with Peafe Purey, is done after the fame manner. 'Terr'me THE MODERN COOK, hi 7 *trrine of Mutton Fillets with Cucumbers. L ARD your Fillets with good middling Bacon, and let it flew a la Braife , as before. The Fillets being fiew’d, take them out, let them drain, and place them in the Terrine; pour over them a Ragout of Cu¬ cumbers, and ferve them up hot. You will find the Method of making the Ragout of Cu¬ cumbers in the Chapter of Ragouts, Yol. III. The Terrine with Fillets of Beef with Cu¬ cumbers, is done after the fame manner as that of Mutton Fillets with Cucumbers as above. \Terrine cf Fillets of Beef, with a minced Sauce „ ^T"Ake a Fillet of Beef, lard it with thick Bacon well feafon’d, and flices of Ham, put it a fie wing a la Braife ; it being done, take it out, let it drain, and place it in a Ter¬ rine, with a minced Sauce over it, and ferve it up hot. The manner of making the minced Sauce is feen in the Chapter of Cullis. The Terrine of Fillets of Mutton done a la Braife , with a minced Sauce, is done after the fame manner as that of Fillets of Beef. Hotch-Potch. Ake fome of the lower end of a Brilket -*■ of Beef, cut it into pieces two inch¬ es long and broad, put them into cold wa¬ ter, then blanch them; when blanch’d, put into ii2 THE MODERN COOK. into a pot flices of Beef, and the Brifket-piece* with a great many Carrots and Parfnips 3 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 3 then cover it with Dices of Beef, moiDen 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 Brif* ket-piece with other Meat into a Stew-pan, and drefs your Carrots as neatly as you can 3 put them to your Meat 3 then Drain off the Broth the Brifket-pieces were boil’d in, with the reft of the Meat, fkim it well, and let it be well feafon’d 3 if there is too much Liquor, boil it to a fmaller quantity 5 put fome Butter in a Stew-pan, with a handfull of Flour, ftir it with a wooden Ladle till it is pretty brown, then moiDen it with the Broth of the Hotch Potch; fkim it well, let it be well taDed, put to it ParDey cutfmall, and put it over your GriDles of Beef and Carrots3 keep it hot: Being rea¬ dy to ferve up, place it in a Terrine, and ferve it for Entry. You may ferve it up in a difh as well as a Terrine,* you may alfo add to it Mutton GriDles. Terrine of Chickens with Cucumbers . T Ake off the Wings of your Chickens, Dnge, pick, draw and trufs them clean 3 lard them half with Bacon and half with Ham : Then put into a fmall pot fome Dices of Ba¬ con and Veal, and your Pullets 3 feafon them I with THE MODERN COOK. 113 with Pepper, Salt, fweet Bafil and Onions; cover them at top, and fet them a flewing gently with Fire underand 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 ftew-pan with Gravy and Cullis, and lo let them flew gently till they are done; when done, put in it as much Cullis as required for your Terrine; your Chicken being flewed, take them out to drain; place them in your Terrine with your Ragout of Cucumbers over them, and ferve them up hot. Inflead of this method you may fill your Chickens as you think proper, with forc’d Meat, and garnifh them with (luff’d Cucumbers: You have the manner of doing it in the Chapter of Ragouts* Vol. III. Terrine (a la Bavaroife.) Ake half a dozen of Quails all ready JL trufs’d, fourmidling Pigeons, 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 flices of Veal and Ham, and put in it your Quails and legs of Rabbits, together with Champignons and Trufles; feafon it with Pepper, Salt, fweet Bafil, Onions, fome flices of Lemons, and a couple of Glaffes of white Wine; cover them top and bottom alike; V ol .L 1 cover 114 the modern cook. cover the Stew-pan, fet it a dewing with fire under and over: It being half done, put in it your Pigeons, with Veal Sweetbreads, and let it flew till done. Your Eels and Rabbits be¬ ing larded, put a Stew-pan over the fire with half a Bottle of white Wine, feafon'd with Salt, Cloves, fweet Bafil and Onions cut into dices; as foon as your Wine boils, put in your Eels, let them boil a little; after that, take them out, and put in your Rabbits in a Stew- pan, with fome dices of Ham and Veal; moiden them with Broth, adding to it a couple of Onions, and fo let them dew: When they are dewed, take them out, drain the Broth through a filk Strainer, and put them again into your Stew-pan ; then put them over the fire, and let them dew, till they turn to Caramel. This done, put in your Rabbits and your Eels; cover your Stew-pan, and put it upon hot Afiies, that they may glaze, and your Eel may be quite done: Take out your Quails, Pigeons and Rabbit-legs, place them neatly in a Stew-pan; put the Stew- pan wherein they have been doing over the fire, and moiden it with a Ladleful of Gravy, and as much Cullis; fkitn it well, then drain off this Cullis; let it have a good tade; place your Quails and Pigeons, &c. in your Ter- rine, and pour your Cullis over them with the juice of a Lemon, and then your Rab¬ bits and Eels glazed crofs ways laid upon them, and ferve them up hot. T’errine THE MODERN COOK. n 5 ’Terrme of Pinions with Muf rooms. P UT your Pinions a doing a la Braife; this done, take them out, and let them drain; then place them in the Terrine, and pour a Ragout of Muflirooms over them ; the me¬ thod of making this Ragout, is in the Chap¬ ter of Ragouts, Vol. III. The Terrine of Pinions with Chefnuts and Turnips, with Cucumbers and green Peafe, is done after the fame manner as the Terrine of Mutton Rumps with Chefnuts and Turnips before mentioned. Terr me of Pigeons with Cray-fjh. P ick your Pigeons, draw and trufsthem well. Put them in the bottom of a Stew-pan with fome dices of Bacon, and place in it your Pigeons; feafon them with Pepper, Salt, fweet Bafil, and llices of Lemon; cover them top and bottom alike, and moiden them with a Ladlefull of Broth; cover your Stew-pan, put it on with fire under and over: Make a Ra« gout with Cray-fidi Tails, Trudes and Mufh- rooms: Put all this into a Stew-pan, moiden it with Gravy, and let it dew over a dow fire: This done, take your Pigeons out of their Braife, and place them in the Terrine ; thicken your Ragout with a good deal of Cray- fidi Cullis ; let it be well relifh’d, then pour it into your Terrine over your Pigeons, and ferve it up hot. You mud take care, that when you have put the Cullis in the Ragout, it does not boil, led it might turn. I a The 116 THE MODERN COOK. The Terrine of Chicken with Cray-fiDi is done in the fame manner as that of Pigeons. The Chicken may be filled with forc’d Meat, the fame as thofe with Cucumbers, and drefs’d with Cray-fuh like the Pigeons. 'Terrine of Partridges with Cullis of Lentils. '~T , Ake Partridges, pick, draw, trufs and lard them with thick Bacon and Ham feafon’d; put them a la Braife ; take a pound and an half of Veal, and a little Ham; cut this iu Dices, and put it into a Stew-pan, with an Onion Dic’d, fome pieces of Carrots and Parf- nips; cover the Stew-pan, and put it a fweat- ing over the Stove ; when it Dicks, moiDen it with half Broth and half Gravy; put in it fome MuDirooms, a couple of green Onions, a little ParDey, two or three Cloves, and a ladleful of Cullis: Let all together Dew foftly ; being well Dewed, take out the Dices of Veal, and put in it a few Lentils, which muD have been boiled by themfelves: If you have any carcafs of Partridge, pound it, and mix it with your Cullis where your Lentils are; Dir it together, Drain 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, then place them in the Terrine; let the Cullis be well relifli’d, 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. Terrine THE MODERNCOOK 117 Terr hie of Woodcocks. Y Our Woodcocks mufl be pick’d and trufs’d* but not gutted 5 blanch them, lard them with thick Bacon well feafon’d, put them in¬ to the bottom of a Kettle or Pot with dices of Bacon and Beef beat flat; feafon them with Pep¬ per, Salt, a bunch of fweet Herbs, an Onion cut in dices, a few Carrots, whole green Oni¬ ons, a Bay leaf, and a little fweet Badl. Place your Woodcocks in the pot the bread down¬ wards, feafon them top and bottom alike; cover them with dices of Veal and Bacon; let it dew with dre under and over. Make a minced Sauce, viz. Take two or three green Onions, cut them fmali, and cut a piece of Ham into Dice; hadi fmali fome Trudes and Mudirooms: Put a Stew-pan over a Stove, with a little melted Lard and Ham cut fmali j let it be a little brownifb, then put in it the green Onions, Trudes and Mudirooms: Put all together over the dre, and moiden it with Broth, then thicken it with Cull is, and add a few Capers and Anchovies cut fmali. Your Woodcocks being done, take them out and let them drain; place them in your Terrine: Let your minc’d Sauce have a good relifh, and pour it over your Woodcocks, and ferve them up hot. The Terrine of Snipes is done after the fame manner as this of Woodcocks. Terrine 118 THE MODERN COOK. Terrine of Hares and Leverets. S Kin a Hare, cut it into Fillets, lard it with middling Bacon well feafon’d; put two or three llices of Bacon into the bottom of a Stew-pan, with fome dices of Ham, fea¬ fon’d with Pepper, Salt, and bne Spice : Place thefe Fillets in the Stew-pan, feafon’d top and bottom alike ; put in green Trudes and Mufh- rooms; lay over your Fillets dices of Beef beat dat, with dices of Bacon: Cover the Stew-pan, doling it with Pade round, and put it a dewing, with dre under and over ; take care the dre is not too quick: When done, uncover it, take out the Fillets, drain all their Liquor, fkim it well, let it be well relifh’d, and thicken it with your Cullis; then place your Fillets in the Terrine, with your Ra¬ gout over them: Serve them up hot. The Terrine of Leverets is done in the fame manner. Terr me ofyoung Rabbits. QKin young Rabbits, draw them, keep the ^ Livers, blanch them, cut them in three, lard them with middling Bacon feafon’d; put them in a Stew-pan in the fame man¬ ner as the Fillets of a Hare abovementio- ned; cover and feafon them the fame; put it a dewing: When done enough, take out the dices, drain their Liquor; place your dices of Rabbit in the Terrine, make a Cullis with Livers, the fame as you do for Rabbit 3 p y e » THE MODERN COOK. 119 Pye, which you will find in the Chapter of Cullis: Let your Cullis be well relifh’d, and ferve it up hot. *Terrine of Salmon in Meager. U T fome pieces of Salmon the thicknefs v " of your Thumb, put them into the Stew- pan with Onions cut in flices, feafon it with Pepper, Salt, fine Spice, and a bunch of fweet Herbs, feafon’d top and bottom alike; pour over it two Glafles of white Wine, with fome Butter; cover the Stew-pan; put it a dew¬ ing, fire under and over; when done, take out the flices of Salmon, and place them in your Terrine ; drain off the Liquor; put over them a Ragout of Cray-fifh, and ferve it up hot. You will find the way of making the Ra¬ gout of Cray-fifli in the Chapter of Cullis. The Terrine of Trouts is done after the fame manner as that of Salmon above-men tioned. Terrine of Salmon with Gravy. P U T in the bottom of a Stew-pan fome flices of Bacon and Ham, and over them your Salmon cut in pieces; feafon them with Pepper, Salt, fine Spice and fweet Herbs; lay over them fome flices of Veal and Bacon, co¬ ver the Stew-pan, and put it a dewing, fire under and over : Then take out your flices of Salmon, place them in a Terrine, drain off their Liquor, thicken it with a Cullis of Veal, and ferve it up hot for Entry. The i2o THE MODERN COOK. The Terrine of Quavivers is done in the fame manner as that of flices of Salmon. Terrine of Pikes and Eels in Meager. 'T'Ake a Pike, gut and fcale it, with an Eel fkin’d; cut the Pike in four, and the Eel in Proportion; rub the Terrine with frefh Butter, 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 other white Wine, with frefii Butter over it; cover your Terrine, and pafie it round about, and let it flew over a flow fire; when done, take out the bunch of fweet Herbs, {kim it well, let it be well relifh’d, pour in it a Ra¬ gout of foft Roes, and ferve it up hot. See the Chapter of Ragouts. You may do this in a Stew-pan, as well as in a Terrine. The Terrine of forc’d Pearches and Tenches are done in the fame manner. Terrine of Soles. UT your Soles, fcrape them, cut off their heads and tails, cut them into large flices, feafon’d with Pepper, Salt, and a little fine Spice; place thefe flices in a Stew-pan, fea¬ fon’d top and bottom alike; put fome Butter to it, cover the Stew-pan, and let it ftew over a flow fire; it being flewed, take off the cover, fkim it well, and pour into it a Ragout of Mulh- THE MODERN COOK. 121 Mufhrooms or green Trufles: Let it be well relilh’d, and ferve it up hot in your Terrine. The Terrine of Fillets of Turbots or Bar- bots 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. c Terrine of Fillets of Soles with Gravy. TTAving cut your Soles into Fillets, put in •*- the bottom of your Stew-pan flices of Ham and Bacon feafon’d with Pepper, Salt, fine Spice, and whole Pariley ; place in it your Fillets of Soles, feafon’d top and bottom alike; lay over them flices of Veal and Bacon, and cover your Terrine with Pafle round it; put it a flewing over a flow fire; when ftewed, take off the cover, take out your flices of Veal and Bacon, fkim it well, and put in it an Ef- fence of Ham, or elfe a Ragout of green Tru¬ fles; let it be well relifh’d, and ferve it up hot in your Terrine. The Terrine of Fillets of Turbots and Bar- bots with Gravy. Terrine of Barnacles and Sea Ducks in Meager. Y Our Barnacles being pick’d clean, and drawn, keep their Livers, put them upon a Dreffer, with a few green Onions and Parfley cut fmall, fome Muihrooms and Tru¬ fles, feafon’d with Pepper and Salt, a little fine Spice, fome frelh Butter: Cut all fmall together, 122 THE MODERN COOK. together, and put it into the belly of your Bar¬ nacle and fow it up; put it into a Stew-pan with good Butter, and Onions cut into flices; place in it your Sea Ducks, feafon them with Pepper, Salt, fweet Herbs, Cloves, a couple of Glafles of Champaign, or other white Wine, a bit of Garlick, and a Ladleful of fifh or other Broth; cover it, put it a ftewing foftly, fire under and over ; when flewed, take them out, let them drain, place them in a Terrine, pour over them a Ragout of foft Roes, Cray-fifh tails, Mufhrooms and Trufies; let it be well tailed, and ferve it up hot. For the method of making this Ragout, fee the Chapter of Ragouts, Vol. III. Of THE MODERN COOK. 123 Of Courfes with Pigs, wild Boars, and Venifon. A Pig-Matelot. ^-^CALD and gut your Pig, and cut off the Head and the Petty-toes, then cut your Pig in four Quarters, put them with the Head and Toes in cold Water. Cover the bottom of a Stew-pan with flices of Bacon, and place over them the faid quarters with the Petty-toes, and the Head cut in two. Seafon the whole with Salt, Pepper, fweec Bafil, Thyme, Bay-leaves, Onions cut in di¬ ces, andGarlick, with a Bottle of white Wine j lay over more flices of Bacon, put over it a little water, let it boil. Then take two large Eels, fkin, gutt, and wafh them; cut them into pieces five or fix inches long; and when your Pig is half boiled, put in it your Eels. Then boil a dozen of large Cray-hfli, cut off the claws and takeoff the fhells of the Tails. When your Pig and Eels are enough, lay firfl your Pig with the Petty-toes and the Head into the Difh you defign to ferve them up in, then place over them your Eels and your Cray- fifh with fome Ham-gravy and fome Cullis of Cray-fifh if you have any; and then ferve it up for a firft Courfe or Remove. A 124 THE MODERN COOK. Pig (in Pore-pie.) T Ake the Head, the Petty-toes, and the Tail of a Pig, let them be done in a good feafoning, make a fluffing thus. Take two or three nuts of Veal, take the Sinews, Griflles, and Skins away, and two or three pounds of Beef-Suet with two pounds of Bacon. Mince all this, and feafon it with Salt, Pepper, Chibbol, Parfley, Mufhrooms, and Trufles if you have any, the crumb of a pound Loaf boiled in Milk, and a dozen Yolks of Eggs. Mix the whole together and put it in a Mortar with the whites of your Eggs well beaten up, let it be thoroughly pounded. Keep in readinefs a Ragout with young Pi¬ geons made thus. Put in a Stew-pan a dozen of young Pigeons, fealded, truffed, and blanch¬ ed 3 a dozen of Sweet-breads done after the lame manner, with fome Mufhrooms, and green Trufles, if you have any, a Spoonfull of Broth and one of Gravy. Your Pigeons and Sweet-breads being half boil’d, put in fome Cocks-combs, and Artichoke-bottoms cut in pieces, with fome tops of Afparagus when in feafon. Thicken your Ragout with fome Cullis j let it be relifhing ; let it be cold. Take an oval Diffi, make a border with your fluf¬ fing round it, then place your Pig’s Head on one end of the Diffi, and on each fide one of the fore Petty-toes, and on the other end of the Diffi the hind Petty-toes 3 form with 3 y° ur THE MODERN COOK. 125 your fluffing in the middle of your Diffi a Pig. Then put your Ragout into your Difh, with the reft of the fluffing over it, rub it with Eggs, to make and fmoothen it, then ftrew over the whole fome crumbs of Bread ,• clean the border of your Difh, fend it to be bak’d. Co¬ ver your Pig’s Head with flices of Bacon and Paper, to keep it as white aspoflible, being bak’d I and well coloured take it out, take off the fat, with the flices of Bacon and Paper. Cleanfe the border of your difh and ferve it up for a large courfe. This fort of courfe is for great entertain¬ ments, becaufe the fkin of the Pig ferves to make a Galantine or Pommes d’Amour. The flefh of your Pig may ferve to make Galantines or the Stuffing for your Pig. Take a fmall Pig, fcald and gut it clean, chop the Liver by itfelf; mince blanch’d Ba¬ con, Trufles, Mufhrooms, Capers, Ancho¬ vies, a crumb of Garlick, and a few fweet Herbs ; the whole being blanch’d and feafon- ed, fill therewith your Pig, and tie it with Packthread, put it on the Spit, be fprinkling k with good olive Oil, and ferve it up hot. Your Pig being rubbed with Rofin pounded will eaiily be fcalded in pretty hot Water. A Pig the German Way. yOUR Pig being fcalded and gutted clean, cut it in four quarters, and blanch it a little in melted Bacon. Then let it boil in good Broth, put in an Onion ftuck with Cloves, a bunch of fweet Herbs, fome Salt, Pepper and 126 THE MODERN COOK. and Nutmeg. When almoft done pour in it a glafs of white Wine, then blanch in the fame melted Bacon your Pig was blanch'd in, fome Oyfters, brewing over them a duft of fine Flower, a bit of Lemon-flice, fome Capers and Olives, and put this in with your Pig. When you difh up your Pig, pour over it fome Lemon-juice, and garnifh it with the fry’d Brains of the Pig and fry’d Parfley. A Hanch of Venifon. xrOUR Hanch being larded with thick Ba- ^ con, and feafoned with Salt, Pepper, fweet Herbs, fine Spices, Parfley, Chibbol cut fmall, pickle it with Vinegar, Salt, Pepper, Onions, fome fprigs of Parfley, fweet Bafil, Thyme and Bay-leaves. Being pickled enough, put it on the Spit, bafling it with your pickled Li¬ quor. Being taken off, difli it up, putting o- ver it fome Pepper and Vinegar, thick Sauce, and ferve it up for a courfe. A Leg of a wild Boar. Y OUR Leg being larded with thick Bacon, and feafon’d with Salt, Pepper, fweet Herbs, fine Spices, Parfley and Chibbol cut fmall, let it be pickled with Vinegar, Juniper- berries, Salt, Pepper, Onions, fome fprigs of Parfley, fweet Bafil, Thyme, and Bay-leaves; and being pickled enough, put it on the Spit bafling it with your pickled Liquor. When enough roafled, difh it up and putting over it a Pepper and Vinegar Sauce, ferve it up for a courfe. THE MODERN COOK. 127 a courfe. A fore Quarter or a Shoulder may ferve to the fame Purpofe. The wild Boar’s Flelh may likewife be drefs’d like a fort of Fricafee made with Hare call’d (Civet) amongft Foreigners. To make a Pig tajlelike a young wild Boar. T AKE a living Pig and let him fwallow the following drink, viz. boil in a Stew- pan a little Water and Vinegar with fome Rofemary, Thyme, fweet Bafil, Organy, Mir- lirot, Bay-leaves, Sage and Marjorem. This being boil’d and then cold, make the Pig fwal¬ low it, and whip him to Death ; let him lay to cool about two hours, and when cold, then gut him, and put in the Belly a bunch of the fame fweet Herbs ufed in the draught; then fkin your Pig, but not the Head, which you finge; cut the Ears clofe off: Trufs it and lard it with middling Bacon, then put it on the Spit, and when roafted you’ll ferve it up hot with Pepper and Vinegar Sauce over it. Venifon drefs’d, viz. A Loin of Venifon being larded with thick Bacon, and feafoned with Salt, Pepper, Nutmeg and pounded Cloves, let it foak for three or four hours together in white Wine with Verjuice, Salt, a bunch of fweet Herbs, a green Lemon, and three or four Bay-leaves. This being pickled, roaft it before a moderate fire and befprinkle it with your Pickle j your Veni¬ fon 128 THE MODERN COOK. fon being roafted put it into the Dripping with a good Cullis to thicken your Sauce; mix with it Capers, Vinegar or Lemon-juice, and white Pepper. Another Way . Piece of Venifon being larded with fine Bacon, with Paper round it, put it to roaft, when done enough, ferve it up with a Sauce under it made with good Cullis, Gravy of Ham, Capers, Anchovies, a drop of Vi¬ negar, Pepper and Salt. Another Way in Ragout. Venifon being larded with thick Ba¬ con and feafoned with Salt, and Pepper, flew it in Broth or hot Water; put in it two glafies of white Wine, and feafon the whole with Salt, a bunch of fweet Herbs, three or four Bay-leaves, and a flice of green Lemons: Being done enough, thicken your Sauce with good Cullis. Serve it up with Capers, and Lemon-juice over it. Venifon (in Aveti) Y^UR Venifon being cut into pieces the bignefs of a Shoulder of a Hare, lard them with thick Bacon, feafon’d with Salt and Pep¬ per ; then put them in a Pot with Broth, white Wine, a bunch of fweet Herbs, Salt, Pepper, Nutmeg, Bay-leaves, and green Le¬ mon dices; the whole being well Hewed, thick¬ en THE MODERN COOK. 129 en your Sauce with Cullis, and put in a dafh of Vinegar, and ferve it up for a Courfe. Ail forts of Venilon mud; be dreffed with a Sauce high feafon’d. Of Turkeys. J Young Turkeys fluffed with Cray fljh. c* > A~| lA'KE a young Turkey, pick it and 1 draw ic cleanly, and finge it. Put JL your Fingers between the ikin and the fledi; take off the bread, and make your forc’d Meat as folioweth. Take fome Beef Sewet, fome blanch’d Bacon, Calf’s Uddetf blanch’d, the fledi of a Chicken, fome Muff- rooms, fome Trufles, if you can get any, fome Salt and Pepper, fome fweet Herbs and all Spice, fome crumb of Bread boil’d in Milk or Cream, and a couple of raw Eggs. The whole being well minced and palatable, put part of this duff into the belly of your Tur¬ key, with a fmall Ragout of Crav-fiff tails, and a little of their Cullis; tie both ends of your Turkey to keep in your duffing; put the remainder of your duffing over it, and blanch it again with Butter, Salt, Pepper, Parfley and Chibbol, taking particular care it be done very white ; thrud a Skewer through the Thighs, fpit it, and wrap it up in bards of Bacon, and Paper, tied with Pack- Vol. 1 , K thread 1 3 o THE MODERN COOK. thread, and roaft it with a moderate fire. When done, take it, unfpit it, take off the Bacon, difh it handfomely up, putting over it a Ragout of Cray-fifh, ferve it up hot for the fir ft Courfe. At another time you may ferve up your young Turkey, by putting over it fome Cullis of Cray-fifh, inftead of the Ragout. Another way of dr effing a young Turkey with Cruyff. / ’~|P Ake a young Turkey, pick it, draw it well, put the Liver upon your Drefler, with a little fcraped Bacon, fome Parfley, Chibbol, Salt, Pepper, fweet Herbs, all Spice, Mufh- rooms and Trufies, if you have any, and fome Butter ; mince well the whole, and put it in your Turkey ; let it fry a little in a Stew- pan with Butter, fprigs of Parfley, Chibbols, Salt, Pepper and fweet Herbs. Let your Turkey be well blanch’d; and when you have fpit it, cover it with bards of Bacon and Pa¬ per ; and when roafted, diih it up, and put in it a Ragout, as before faid, or fome Cullis of Cray-fifh, and ferve it up hot for the firft Courfe. Another time, inftead of mincing the Liver of your Turkey, cut it into four or fix bits with fome other Livers, Cray-fifh tails, fome fcraped Bacon, flared Parfley, fome Chibbol, Salt, Pepper, all Spice, and fweet Herbs: The whole being well mix’d together, fluff there¬ with your Turkey blanch’d as before ; when THE MODERN COOK. 131 done, difh it up, putting over it Cray-fifh Cullis, ferve it hot for the firfl Courfe. A young Turkey with Oyftirs , pick your Turkey, draw it and finge itneatly^ cut the Liver of it into bits, and put it in a Stew-pan, together with a dozen of Oy¬ flers and a bit of Butter, feafon’d with Salt, Pepper, fweet Herbs, all Spice, Mufhrooms, Parfley, Chibbol; let it be a moment over the fire; then fluff your Turkey with thefe in¬ gredients, and let it be blanch’d a little as be¬ fore, then fpit it, and tie over it bards of Ba¬ con and Paper; mean while have a Ragout ready for your Turkey, make it thus: Take three dozen of Oyflers and blanch them in boiling water, drain them, take out your Bards, then put in a Stew-pan fome Effence of Ham, and fet it a boiling; fkim off the Far, tafle it, and put this with your Oyflers into another Pan: When your Turkey is roafled, difh it up, and put your Ragout over it, with the Juice of a Lemon ; let it be relifhing, and ferve it up hot for a Courfe. A young Turkey with Oyflers , and Cray-fijh Cullis. r JPAke a young Turkey, and order it as that before ; but inflead of ufing Effence o Ham, you’ll put a Cray-fifh Cullis over it, with the Juice of a Lemon ; let it be relifhing and ferve it up hot for firft Courfe* 1 32 THE MODERN COOK. A young ‘turkey with Oyjlers after the Dutch fajhion. E T a young Turkey ordered as that above, put it to roafl ; make a Ragout with Oyflets as followeth: Blanch as many Oyflers as you pleafe, take out the Beards; then put Butter in a Stew-pan, with about half a Spoonfull of fine Flour, and a drop of Gravy ; feafon the whole with Salt, Pepper, Nutmeg, with a little Vinegar; as foon as your Sauce is thicken’d, put in your Oyflers, and let it be relifhing. When your Turkey is roalfed, difh it up, with your Ragout over it 5 ferve it up hot. , Another way of drefing young Turkeys. A T another time you may blan.ch your Oyflers in their own liquor only (which you’ll keep by you) and pick them as the other. Their liquor being fettled, put fome of it, with a couple of minced Anchovies, and a little Gravy in a Stew-pan welltinn’d: Then let them boil a little, and put in Butter, fome of which muff be roul’d in Flour; and when your Sauce is thicken’d, put in your Oy¬ flers; and being ready to ferve up, difh up your Turkey with your Ragout of Oyflers, and the juice of a Lemon over it; ferve it up hot, for hi-fi Courfe. At another time you may put in it fome Parfley cut fmall, or elfe fome Lemon cut into Dice. 5 Another THE MODERN COOK. Another manner of young Turkeys with Oyfters , after the Dutch way. 'T'Ake a young Turkey, order it as abov e and make your Ragout as follows, viz- Blanch fome Oyfters in their own liquor, which you keep by you, and pick them as faid before; put fome of the faid liquor in a Stew- pan with four Yolks of Eggs, a bit of Butter, fome Parfley and Terragon, Lemon cut in Dice, with Salt Pepper and Nutmeg: The whole being well blanch’d on the fire, put your Oyfters into your Pan; take care of let¬ ting your Sauce curdle. Your Turkeys being enough, cut the Legs and Wings, but not quite off, cut a flice on the belly, and fqueeze it between two difhes; then pour your Ra¬ gout of Oyfters over it, and ferve it up hot for firft Courfe. A Courfe of young Turkeys glaz'd. Y Our Turkey being fing’d, drawn, trufs’d and blanch’d over a clear wood cinder fire, lard it, fplit it in the back, put into the Belly a Ragout of Sweetbreads, Mufhrooms, Trufles, if you have any, and fome Artichoke bottoms; put it in a Pan to ftew, with fome fiices of Veal, Ham and Bacon : When fufti- ciently done, takeout your Turkey, &c. put a fpoonful of Broth in your Pan, and let it have only one boil with the reft: Then ft rain off your Broth through a filk fieve, and take off |he Fat; let your Broth on the fire again, and K 3 boU ,34 THE MODERN COOK. boil it to a Jelly. Now put in your Turkey and Bacon again, and let the whole be for a while on hot cinders, till it be well glaz’d 5 and when you are ready to ferve it, ufe for your Sauce EiTence of Ham, or elfe an Italian Sauce % Then put your Turkey over the fame, and ferve it up for firft Courfe. I’o roajl a Turkey al Achia with a Ragout. D Raw your Turkey, pick and fingeit, mince the Liver well, with a little fcraped Ba¬ con, Chibbols, Salt, Pepper, fweet Herbs, all Spice, and a bit of Butter; all which being- well minced together, put it into the belly of your Turkey, and blanch it in a Stew-pan with good Butter, feme Sprigs of Pardey, fweet Herbs, Chibbol, Salt and Pepper : And after your Turkey is very white and plump, fpit it and wrap it up in dices of Bacon and Paper. At another time, inffead of mincing your Liver, you only cut it into four or five pieces, adding fome more to it, together with fome dices of Achia, and fcafon them as the other before. Take fome Achia, cut it in thin dices, and blanch it in boiling water; then put it in cold water, and let it drain ; after which put it in a Stew-pan with Gravy and Culiis, and let it take a boil. Your Tur¬ key being done, difla it up with your Ragout over it, pleadng to the Eye and Palate. Serve It up hot. THE MODERN COOK. 135 A yomg Turkey roafied with Mangots. Rder your Turkey as that before, the Ra- gout only makes the difference. Take fome Mangots, the fofteft you can get, take off the Flefh by thin and fmall dices, take out the infide, and blanch them in boiling water; then put them in frefh water, put them in a Stew-pan with fome Effence and Gravy, and let them have a boil. When your Turkey is ready, difh it up with your Mangots over it, and ferve it up hot for a Courfe. Young Turkeys roafied with Shallots. /^YRder your Turkey as thofe before; the Shallot only makes the difference: Your Turkey being loaded, make a Sauce thus. Warm fome Shallots cut fmall in a Stew- pan with Gravy and Cullis, fome Juice of Lemon and pounded Pepper, and ferve up your Turkey hot, pouring this Sauce over it. Young Turkeys (in Botine.) npHefe forts of difhes are properly but for great Entertainments. Take three fine young Turkeys, finge them, take off the legs without tearing their ikins; likewife take oft the wings, without taking off the pinions; but there muft be no fkin left on the wings to lard them the eafier: Cut the white of your Turkey into Dice, with what remains on the carcaffes: Take out of the leg, the great Bones, with fome of the Flefh, without hurting the K 4 fkin 5 136 THE MODERN COOK. {kin ; leave a little flump of bone on the end of the leg, to ferve to take hold of; cut this Fie ill likewife into Dice ; then mix this Flefli with fome Mufhrooms, and fome bits of Par¬ tridges and of Ham cut in the fame manner, adding to it fome Sweet-breads, Trufles, Par- fley, Chibbol, a little fcrap’d Bacon, Salt, Pep¬ per and all Spice : Put the whole about a mi¬ nute over the fire, let it be relifhing, and put fome Lemon Juice in it; then fill up the fkin of the legs with this Salpicon, and low it up. Then take a Stew-pan, in the bottom of which put fome . flices of Bacon and Veal; af¬ ter that the legs which you feafon, putting fome other flices of Bacon and Veal over it, with a little good Broth; let it not be too much boil’d; then take out the legs, let them drain, difh them up with fome Ham Gravy: This mufl be ferved up hot. At another time, inftead of Salpicon, you may take fome minced Meat, and lard the leys with midling Bacon. } Tings of young Turkeys , *' f HE wings of young Turkeys being lard- ed, put them to boil in a Stew-pan, with fome flices of Veal, Bacon and Ham, a couple of Onions, three or four Cloves, and fome good Broth. The whole being done, take the Wings our, and keep them hot; then ilrain of}' the Broth, and take off the Fat. Now you put your Broth on again to boil to a Jelly; let it have a good colour; then put THE MODERN COOK. i 37 your Wings and the dices over your glazed Broth, and put the whole over hot Cinders, let it glaze by degrees; but if at the time you are ready to ferve up, your Jelly is not yet glazed enough, put it on again, and keep a watchful Eye over it. The wings being taken out, put into the fame Stew-pan where the whole was boil’d, fome Cullis with Gravy, a little Broth, the Juice of a Lemon; take off the Fat, and drain off all together; diffi it up with your wings over it; let it be relifhing, ferve it up hot for a Courfe. You may ferve thefc wings with a Ragout of Endives or Celery ; SpanifJj Cardoons, Suc¬ kers of Roman Lettice, purdain, or heads of Afparagus. A young ‘Turkey roajled ., called Accompagne. L Et a young Turkey be well pick’d, draw it, and take out the Bread-bone, keep ready a Ragout of young Pigeons, Cocks-combs, Mudirooms and Trudes, and put the fame into the belly of your Turkey, dopping the two ends of it with fome duffing; wrap it up in fome dices of Bacon and Paper, and put it cn the Spit. Make a Ragout of Sweet breads, Mudirooms, Cocks-combs, Cray-ddr Tails, a Ladleful of Cullis and Gravy, and let thefe boil together; then take half a dozen Sweet¬ breads larded and glaz’d, after the fame man¬ ner as were the aforefaid wings of Turkey. Your Turkey being roaded, take it off; the dices of Bacon and Paper being taken off, didr 138 THE MODERN COOK, it up, and let your Ragout be reliffing; take off the Fat, put in it fome Lemon Juice, and put it over your Turkey ; garniff your difh with your Tweet-breads and Cray-fiff, which muff be done as followeth, viz. Boil your Cray-fiff, pick then* Tails, and put in the Belly a Salpicon made with Mufhrooms, Trufles and Cullis; then put your Cray- fiff in a little feafoning, to give them a reliff, and then they ferve for garniffing; put one between each Sweet-bread. This Courfe muff be ierved up hot. A young Turkey roafted with Trufles. npAke fineft young Turkey you can get? -k- Tinge and draw it, Tcrape Tome Bacon on a plate, pick a couple of green Trufles, waff and cut them fmall, put them over your fcraped Bacon, with Parfley and Chibbol cut fmall, a little Tweet Bafil, and the Liver of your Turkey chopp’d; and having feafon’d the whole with Salt, Pepper, and a bit of Butter, mix it together, and put it in the belly of your Turkey : Then blanch your Turkey with good Butter, Parfley, Chibbol, Salt and Pepper; and when you Tee it pretty plump, wrap it up in Bacon and Paper; and being Tpitted, put it to a moderate fire; then pick Tome green Trufles, waff and clean them, cut them in flices, and put them to flew with Tome Gravy feafoned moderately with Salt and Pepper. Let it be 'ifhingand flew cl enough; and your Turkey " y • e being throughly roafied, take it off and difh ’L> THE MODERN COOK. 139 it up, pouring over it your flowed Trufksi Serve it up hot. Young Turkeys roajied with Mufhrooms. npAke young Turkeys, and trufs them as thofe before drefs’d with Trufles; fcrape fome Bacon, and put to it fome Mufhrooms, Parfley, Chibbol, a little fweet Bafil, and the Livers of your Turkeys. The whole being feafoned with Salt and Pepper, and well min¬ ced, fluff therewith your Turkeys; then fry them a little in a Stew-pan with a bit of But¬ ter, fome Parfley, Chibbol, Salt and fweet Ba¬ fil, till they be plump and blanched enough; wrap them up in flices of Bacon and Paper, and roafl them before a moderate fire. Make a Ragout thus; Take fome Mufhrooms, and if thefe are dry, let them foak in lukewarm water one or two hours; then take them out and put them in a Stew-pan with fome Veal Gravy, and let them flew on a flow fire; thicken them a quarter of an hour after with fome Cullis. Your Turkeys being roafled, take them off, and difh them up ; let your Ragout of Mufhrooms be of a high relifh, put it over the Turkeys, and ferve up the whole hot for hr ft Courfe. Young Turkeys roajied with Efence of Ham. T Ake a young Turkey, finge it and draw it, fcrape fome Bacon, and put to it fome minc'd Ham, Butter, a little fweet Bafil, P t ,r- fley, Chibbol, and the Liver well minc’d; mix 5 al ! i 4 o THE MODERN COOK. all'together, and feafon it with Salt and Pep¬ per, and fluff therewith your Turkey; fry your Turkey a little in a Stew-pan with But¬ ter, fome Pariley and Chibbol. This done, put round your Turkey dices of Bacon and Paper, and roafl it with a moderate fire: When done enough, takeoff the dices and the Paper, and difh it up with fome Cullis of Flam over it, and ferve it hot for drfl Gourde. Young Turkeys roajled with forc'd Cucumbers. OInge your Turkey, draw it, and take out ^ the Bread: bone ; put the Flefh on a Dref- ier, with a little Ham, fome Bacon and Calf’s Udder blanch’d, fome Mudirooms, a little Pardey and Chibbol, a few fweet Herbs and all Spice, three or four Yolks of Eggs, and fome crumbs of Bread boil’d in Milk or Cream, mince all together, pound it in a Mortar, and put fome of it into your Turkey ; flop the two ends and blanch it; then run a Skewer through the Legs, and roafl it, with dices of Bacon and Paper round it. Take middling Cucumbers* peel them, take out the Seeds and blanch them; then put them in cold wa¬ ter, and dll them with the referved Stuffing; flrew them with Flour on both ends. This done, put fome dices of Bacon in a Stew- pan, and place over them your Cucumbers, feafon them, and pour a Spoonful of good Broth over them, and let them boil; put half a Ladleful of Cullis into another Stew-pan, and let it Pew till it be pretty relifhing: Your Turkey THE MODERN COOK. 141 Turkey being enough, take it off, and difh it up ; drain your Cucumbers, place them round your Turkey, pour over it your Cullis, with fome Lemon Juice, and ferve it up hot for firft Courfe. Capons may be drefs’d after the fame manner. Young Turkeys roajled after the Italian way. Qlnge your Turkey, and draw it as before; ^ mince together fome Parfiey, ChibbofMufh- rooms, Truffes, the Liver, fcraped Bacon, a bit of Butter, fomefweet Herbs, and all Spice; fluff with them your Turkey; then blanch it a little, and put it on the Spit as before. Blanch fome Parfiey, Chihbol, Terragon and Mint; fqueeze all well, and mince it, and pur fome of it in a Stew-pan, with four Yolks of Eggs, a Glafs of Champaign, a Spoonful of Oil, a couple of Anchovies, half a Lemon cut in Dice, a little pounded Pepper, fome Sait, and a couple of Rocamboles cut fmall: Put the whole over the fire with a little Cullis; then take off your Turkey, and having taken off the flices, difh it up with your Sauce over it; let it be relifhing, and ferve it up hot. Other young Turkeys after the Italian way. O Rder your Turkey after the fame man¬ ner as before; but blanch it with Oil inflead of Butter, putting to it fome Lemon Juice; then put it on the Spit, with llices of Bacon and Paper round it; then take a J^adleful of Veal Gravy, a Ladleful of Effence of I4 2 THE MODERN COOK. of Ham, and two Ladlefuls of good Brotb^ two Glafles of Champaign or Rhenifh Wine, a Spoonful of the bed Oil, a Lemon cut in Slices without the Rhine, two Onions cut in ilices, fome fweet Baiil and Thyme, two Bay Leaves, a little of pounded Coriander Seeds, fome Cloves, and five or fix Cloves of Gar- lick: Then boil the whole together, till it is thick enough; fkim off the Fat, and let no Oil he remaining. Then drain it off, difh up your Turkey, pour your Sauce over it, and ferve it up hot for fird Courfe. Young turkeys or Capons (in Galantine.) 'HP Ake as many Turkeys or Capons as you -E will make Galantines; each Turkey or Capon makes a Galantine. Your Turkeys be¬ ing ordered as before, fplit them in the back, and raife the fkin, without hurting it; then cut the white of your Fowls in thin bits, which you place in a didi with fome thin dices of Ham, Bacon and Pidachos; then cut the re¬ maining Flefh into bits, with a nuc of Veal, fome Bacon, Beef Suet, and a bit of Ham: Mince the whole together upon your Dreder, with Parfley, Chibbol, and fweet Herbs; fea- ihn it with all Spice, Salt, Pepper, and fome Yolks of Eggs; pound this Mixture in a Mortar, and let it be relifhing. Spread the fkiiiS of your Fowls on your Dreffer, put over a layer of your forc’d Meat, then your dices, one fort after another, and between them dices of hard Eggs; if you ferve up thefe THE MODERN COOK. 143 thefe Galantines for a cold dainty difh, then you put over the whole another layer of your minc’d meat; go on a doing them over and over till your fkins are fill’d up, then let them be fewed up. Put in the bottom of a Kettle dices of Bacon and Veal, place your Turkeys over them, feafon them, and lay over them fome more dices of Bacon and Veal, put dome Broth over it with Cloves of Gar- lick, and let it boil dowly, with dre under and over 5 then take it off, let it grow cold, without uncovering the Kettle, to let your Turkeys or Capons take a good Tade: You may ferve them whole on a Napkin, or cut in dices, which fame dices may alfo ferve for large dainty didies, likewife being hot, for a Courfe with a Cullis of Ham. Young Yurkeys roajlcd with (PaJJepierre.) Y Our Turkeys being forc’d with their Livers, a little fcraped Bacon, fome Butter, Mulh- rooms, Pardey, Chibbol, Salt, Pepper, fweet j Herbs and due Spice, and ordered as thole before; road them after the fame manner; then pick fome PaJJepierre , and take off the hard part, blanch it in boiling water; then put it in cold water, drain it, put it in a Stew-pan, with half a Ladleful of Gravy, and a Ladleful of Cullis ; boil the whole together a minute. Your Turkeys being roaded, difii them up, and ferve them up hot for drff Coutfe, Young i 4 4 THE MODERN COOK. Young Turkeys roajied with Onions . ur Turkeys being forc’d and roafted as J. thefe here before, dilh them up, pouring over them a Sauce of Onions made thus, viz. Take two or three dozen of Onions done as before, and being half boil’d with fome good Broth, thicken them with fome Ehence of Ham ; let them hew (lowly, and when enough, put in the Juice of a Lemon, and pour your Onions over your Turkeys: Serve them up hot for a Courfe. Capons are drefs’d after the fame manner. Young Turkeys in Fric undos. Our Turkey being ordered as before, trufs I it as for boiling, and blanch it; then cut it into two, and break the Bones a little, lard both parts with middling Bacon, and' ftew them after the fame manner as Fricari- dos; you mult ferve up this Turkey hot for a Courfe with E(fence of Liam, or with the fame Sauce it was boil’d in. Young Turkeys (in Ballon.) 'SJ Our Turkeys being in order as thofe before, flit them in the back, take off the (kin, and take the white, with fome Flefh of Par¬ tridges and other Fowls, fome Bacon, Ham, and Piftachos, and cut all into Dice; then mince the red of the Flefh of your Turkeys, together with a bit of nut of Veal, fome Ba¬ ton, Calf’s Udder, and Beef Suet; feafon the whole THE MODERN COOK. 145 whole with Salt, Pepper, fweet Herbs, all Spice, Pariley, Chibbol, a little Garlick, and two or three Yolks of Eggs. Put all your Meat into a difh with fome Trufles, if you have any, cut in the fame manner, and fill with this Meat the ikin of your Turkey, till it looks like a Ball; put it in a little white Braife, which you fee in the Chapter of Braifes; ferve it up hot, with Effence of Ham over it. At another time you may lard it with fine Bacon, and let it be done as Frican- do’s, or ferve it up cold cut in flices, to gar- nifh great dainty difhes. Toung Turkeys call'd (en Vallon.) A Young Turkey (en Vallon) is very near the fame thing as that in Ballon , only the feet and the wings are not cut off; let your Turkey be ordered as before, flit it in the back, take out all its bones, except that of the legs to hold the feet; force it as done before; few it up, and let it appear in its former fhape again, and trufs the feet and wings all along the Body; do it as follows. Place in the bot¬ tom of a Baking-pan flices of Bacon and Veal; feafon them with Salt, Pepper, Cloves, fweet Herbs and Onions; then put in your Turkey with a bouking Cloth round it, lay over it more flices of Bacon and Veal; and pour over the whole a Ladleful of Broth, and a couple of Glaffes of white Wine; let it flew flowly, but not too long: Then cut fome Ham into very fmall Dice; put thefe in a Stew-pan, with Vol. I. L a littfe i 4 6 the modern cook. a little (craped Bacon, and let them fweat on a very flow fire; and when they are a little colour’d, put in a little Butter, with a dull of Flour 5 ftir it well, till your Flour be colour’d; then pour in it a fpoonful of Broth, and let it boil; take off* the Fat, and if your Sauce is too fliort, or not thick enough, put Cullis to it; and your Turkey being done, drain ir, difli it up with your Salpicon, and the Juice of a Lemon over it; ferve it up hot for firft Courfe. Inftead of this Salpicon of Ham, you may take fome Trufles cut into Dice, together with fome Cullis of Ham. Young Turkeys (hi Grenadins.) Y Our Turkeys being ordered as before, fplit them in the back, take out the bones, fill them up with a Salpicon made of Veal, Ham, Trufles, Mufhrooms, a little Bacon, and fome flices of the white of a Turkey cut into Dice; being raw, put it into a Stew-pan over the fire with melted Bacon, Parfley and Chibbol ; feafon it pretty well with Salt, Pep¬ per and Lemon Juice, to make it relifliing ; and when your Turkeys are filled with this Salpicon, fow them up, and fhape them into Balls, one fide larded with midling Bacon; then let them flew with fome flices of Veal, Ham and Onions, a bunch of Chibbol, Parfley, and Cloves, fome Sprigs of fweet Bafil and Thyme, and fome Broth. The whole being boiled flowly, ftrain off the Liquor, and take off the Fat; then fet it on again till it turns to a Jelly j THE MODERN COOK. 147 Jelly; then put the faid Balls in your Jelly* the larded fide downwards, kept on hot Cin¬ ders to glaze; be careful to look to it: Your Balls or Grenadins being glaz’d, ferve up hot with fome Ham Gravy for firft Courfe, A young Turkey with Ham. TT'Our Turkey being ordered as that after the Italian way, fpit it 5 take lome thin flices of Ham, beat them flat, and place them in a Stewing-pan, brown them ; then take them out, and put in a bit of Butter with aduft of Flour, flir it, and let it be brown; then put fome good Broth and Gravy in it: When done enough, take off the Fat, and add to it a Glafs of white Wine, with fome Cullis, if not thick enough. Your Turkey being roafled and difh’d up, place over it the flices of Ham 3 your Gravy of Ham, and fome Lemon Juice* and ferve it up hot for firfl: Courfe. At ano¬ ther time, when your flices of Ham have got a colour, you may cut them into flices, but muft never put them into their Sauce again. A young Turkey in the (hape of a Hedgehog. O Rder your Turkey as before, put it on the Spit with Bacon and Paper round it; let the head be thruft into the Body, that no¬ thing of it appear but the end of the Bill. Cut midling Bacon in fquare pieces, the breadth of your Thumb, as thin as the back of two Knives Blades together. Then put thofe pieces of Bacon in a Stew-pan on a Stove, to extract L 2 the I 4 S the modern cook. the greatefl part of the Fat; then put in Sweet¬ breads cut in pieces, fome Mu(hrooms, fat Livers, Parfley, Chibbol, and fweet Herbs; then thicken it with a dufl of Flour, and pour in it a little Gravy ; let it grow cold, and get fome Skewers made of Box the length of your finger ; put upon thefe your pieces of Sweet-breads, Bacon andMufhrooms alternate¬ ly, till they be full, leaving but a little wood at the end to flick round your Turkey; then dip thefe Skewers into their Sauce, firewing over them crumbs of Bread, and boil them, till they be pretty well coloured. Your Turkey being roafled, dith it up with fome Cullis over it, and flicking the Skewers round it, ferve it up hot for firfl Courle. Young Turkeys with Chefnuts and Saufages . 'TP Ake a Turkey-Pout, order it after the fame manner as abovementioned; but befides the Stuffing, put in the Body of this Turkey a good many Chefnuts; after they have been in hot Embers peel them, with fmall Saufages; then blanch it with llices of Bacon and Paper round it; put it on the Spit, and take more of the fame Chefnuts, and put them in a bak¬ ing Pan, with fire under and over ; then put them in a Stew-pan with fome Broth, let them flew till they are done: Then take out the Broth, and put in half a Ladleful of Ef- fence, fome Cullis and Gravy. Your Turkey being roafled difh it up, put your Chefnuts over it, and ferve it up hot for firfl Courfe. Roajltd THE MODERNCOOK 149 j Roajled young Turkeys with Spanijh Cardoons. P ick your Turkeys and draw them, lay the Liver on your Dreffer with lcraped Bacon, fome Parfley, Chibbol, Mufhrooms, Salt, Pep¬ per, fweet Herbs, and fine Spice; and being minced, put it in the Bellies of your Turkeys, then blanch them with a bit of Butter, fome Parfley and Chibbols; when blanch’d, put them on the Spit, with flices of Bacon and Paper round it; keep your Cardoons ready, let them be very white, and cut half a finger’s length, and put them in a Stew-pan, with half a Ladleful of Veal Gravy, and half a Ladle¬ ful of Ham Cullis; let them have a boil; and having taken off* the Fat, add to them the juice of an Orange. Your Turkeys being done, and the Bacon and Paper taken away, difh them up with your Ragout of Cardoons over them, and l'erve them up hot for firA Courfe. Toung Turkeys with Cream. r T'Ake a young Turkey or two, according to the bignefs of your difh, and being or¬ dered and roafled as before, let them be cold; then take a bit of a nut of Veal, take off the fkin, and cut it into bits, with fome Bacon well blanch’d, fome Beef Suet, a Calf’s Ud¬ der, fome Mufhrooms, Parfley, Chibbol, fweet Herbs, fine Spice, Salt and Pepper : Put the whole on the fire in a Stew-pan; and when done, take it out and mince it upon a Dreffer : Then take the white of your Turkey, put it in a Mortar, with a piece of Bread boil’d in L 3 Milk, 150 THE MODERN COOK, Milk, together with fix yolks of Eggs, and half of the whites beat up to Snow, pound it all together; then take a Silver difh, or bak¬ ing-pan, and put in the bottom of it fome of this minced Meat, and lay your Turkey over it, and fill up your difh with the reft of your Meat j leave a hollow place in the middle of your difh, put in it a Ragout made with fweetbreads, Cocks Combs and Mufhrooms, lay alfo fome minced over the fame; let your Turkey be round and plump; rub your Tur¬ key over with beaten Eggs, and having ftrew- ed fome crumbs of Bread over it, put it in the Oven, or let it be done under the Cover of a Baking-pan, fire under and over. Your Tur¬ key being enough, and of a good Colour, take it out, and clean well the Border of your difh; put a little Effence or Cullis round your Tur¬ key, and ferve it up hot for a Courfe. If you have no Silver difh, let it be done in a Baking- pan, and afterwards Aide the whole into your A young 'Turkey roafied with Cream. e your Turkey, draw it, and lard it ^ with flices of Bacon and Ham feafoned with Salt, Pepper, fweet Herbs, fine Spice, Parfley and Chibbol. Your Turkey being thus ordered, put it a minute over the fire in a Stew-pan, with a quart of Milk, a good lump of Butter, fome fweet Herbs, a few Corian¬ der Seeds, fome Salt, Pepper, and flices of Onions: Then put it on the Spit, and be- fprinkle O 1 THE MODERN COOK. 151 fprinkle it with the fame Milk; and when aj- moft roafted, take a handful of fine Flour, and mix it with a pint of Cream, add a good lump of Butter and fomeSalt; put the whole a Minute over the fire, and keep it ftirring; befprinkle your Turkey with this Cream, to make a yellowifh Cruft round it, and being ready, difh it up with a Cullis under it, and ferve it up for firft Courfe. A young Turkey with a Carp Sauce. ^Rder your Turkey as thofedrefs’d after the Italian way; then put in a Stew-pan over the fire two pounds of flices of Veal and Ham, and over thofe a Carp cut in four; as foon as your Meat begins to ftick to the bottom, put in fome good Broth, half a ladle¬ ful of your ufual Cullis, a glafs of Cham¬ paign, a clove of Garlick, fome Cloves, a Sprig of fweet Bafil, fome whole Chibbols, and a Lemon cut in flices; take off the Fat, then ftrain it off. Now blanch the fofc Roe of your Carp, and put it in your Carp Sauce. Your Turkey being roafted, difh it up with the foft Roe round it, with your Sauce over it; ferve it up hot for firft Courfe. Toung Turkeys with a Pike Sauce. D Refs your Turkeys as that with a Carp Sauce ; but inftead of foft Roe, put round it flices of a Pike. At another time, take fbme pounded Cray- nfh (hells; and having taken your Meat and L 4 152 the modern cook. Fifh out of their Cullis, put the pounded {hells in it, and ftrain it off; you may like- wife make a Hafh with Pike, the white of Partridge and Cullis, putting it into a Silver dilh, and letting it flick a little to the bot¬ tom : Your Turkeys being roafted, put them in this Hafh, with fome Cray-fifh tails, and Jflices of Pike over them; ferve them up hot for firft Courfe. A young Turkey in a Braife. *~jpAke a young Turkey, trufs it for boiling, -*• lard it with thick Bacon, and feafoned with Salt, Pepper, fweet Herbs and fine Spice; then put it in a baking-pan over your flices of Bacon and Veal, feafon it with Salt, Pep¬ per, fweet Bafil, Thyme, Bay-leaves, Onions, a little Garlick; lay over again more flices of Bacon and Veal, pouring in it a glafsfull of Wine, and one or two Ladlefulls of Broth, and let it be done with Fire both over and under: When done, difh it up with a minced Sauce, or a Ragout of Sweetbreads, Cocks- Combs and Mufhrooms, and fome Gravy of Ham, or Ragout of Oyfters, according to the fancy of the Workman: Serve it up hot for firft: Courfe. A young Turkey with, large Onions. yOur Turkey being ordered as before, lay T fome flices of Bacon over it, fpit it and bafte it with good Butter. Put flices of large Onions, with a bit of Butter in a Stew-pan over the Fire; and beginning to have a colour, ' ' ftrew THE MODERN COOK. 153 ftrew them with a duft of fine Flour, put into it fome Broth, take off the Fat, put to it fome Cullis, if not thick enough. Your Ra¬ gout being relifliing, pour it with the Onions and Lemon Juice over your Turkey; and when done enough, ferve it up hot for firft Courfe. Young ‘Turkeys in a Caul. AFter your Turkeys are roafted, let them ^ ^ grow cold ; then take fome of a fillet of Veal, and cut it in fmall pieces, with a bit of Bacon, a calf’s Udder, a bit of Beef Suet, fome Mufhrooms, Parfley, Chibbol, fweet Herbs, fine Spice, Salt and Pepper: And after the whole has been fweating about a quarter of an hour in a Stew-pan over a flow fire, put it on a Drefler, and mince it with the white of your Turkeys. Boil fome crumbs of Bread in Milk, and when thickened and cold, put it in > Mortar with your Stuffing, fix yolks of Eggs and three whites of Eggs beat up to Snow; have in readinefs a little Ragout of Sweetbreads, Cocks-Combs, Mufti- rooms, Artichoke bottoms cut in flices. Get as many pieces of a Calf’s Caul, as you have Turkeys to wrap up as followeth. Put in the bottom of a Baking-pan a Caul, and then over it your Turkey, in the body of which you put your Ragout ; and having ftopt the foole with your Stuffing which you put alfo over and round your Turkey, wrap up the whole in the Cawl, and bake it i 5 4 THE MODERN COOK. m the Oven: Which being done, ferve it hot for firft Courfe, with a CullisofHam, Young Turkeys with Saffron after the Polifh way. Ake a young Turkey, draw it, trufs it. and fpit it with flices of Bacon and Pa¬ per round it; then put in a Stewing-pan dices of Onions, and boil them with fome Broth. Being done, drain them off, and if they are too thick, put fome more Broth to them; and thefe Onions mud be as thick as an Effence of Ham; then put a very little poun¬ ded and dry’d Saffron in a Cup, mix it with a little pot Broth, and pour it by degrees into your Cullis, till it begins to have a fine co¬ lour, but not too deep: Your Turkeys being taken off, cut off the Wings and the Legs, and put them in your Cullis: Serve them up hot for fird Courfe. At another time you may take fome Par- fley Roots cut in dices, boil and mix them with Cullis and the Saffron as before; and in¬ dead of roading your Turkey, you may boil it in a Kettle about a quarter of an Hour; ferve it up hot for a Courfe, with the Cullis of ParfLey Roots over it. Young Turkeys and Capons (d la Bourgoife.) XT'Our Turkey being ordered for boiling, put it in a Kettle or earthen Pot with Salt, and a diffident quantity of water to cover it; when the water boils, put in your Turkey; let THE MODERN COOK. 155 Jet it not boil too much: Then put fome But¬ ter in a Stew-pan or earthen Pot over the fire, withaduft of Flour, fome Nutmeg, Pepper, Salt, and Oyfters, if you have any: And this Sauce being thickened and reliflung, pour it over your Turkey; which, when ready, difh it up. At another time take a little Parfley, with fome of the green of a Chibbol, a little Mint and Tarragon, if you have any; or elfe you piay make your Sauce with Parfley only; but if you have any Anchovies, put a couple of them cut fmall into your Sauce, with half a Lemon peel’d cut in Dice, fqueezing there¬ in the Juice of the other half of the fame Le¬ mon; flew the whole together with a bit of Butter, half a Spoonful of fine Flour, a little water, Salt and Pepper: Which being done, and your Turkey dilh’d up, pour this Sauce over it. At another time, for a change, take fome Endive boil’d in water, fqueez’d and cut fmall, which put on the fire in a Stew-pan with a bit of Butter, a duft of fine Flour, and then a little of the Broth in which your Turkey was boil’d; if it be not thick enough, thicken it with Eggs. At another time you may boil fome Onions with your Turkey, and put thefe Onions in a Stew-pan, with a bit of Butter, fome Salt and Pepper; let it boil again with a little of the fame Broth in which your Turkey was boil’d: Then thicken the fame with whole Cullis, which 156 THE MODERN COOK. which you pour over your Turkey, and ferv e it for firft Courfe. A young Turkey with Eels. ET your Turkey be ordered as before ' drefs’d the Italian way: Take feveral Eels, ikin them, cut them in dices fix inches long, and lard them with fine Bacon ; let them take a boil in fome white Wine. Make a Glofs of Veal thus, viz. Boil fome Veal and Ham in good Broth, till the Veal is enough ; then let this Broth be boil’d by itfelf to a Glofs, in which afterwards put your bits of Eels, and let the whole flew {lowly on hot Cinders, with a little fire over it. Your Turkey being roafted and difii’d up, place your bits of Eels round it, with an Efience of Ham, and ferve it up hot for firft Courfe. At another time, inftead of larding thefe bits of Eels with fine Bacon, you may lard them with thick fat Bacon, and drefs them in a Braife made with dices of Bacon, fea- fon’d with Pepper, Salt, fweet Bafil, and dices of Onions, with other dices of Bacon over the Eels, pouring in a couple of Glaffes of white Wine. The Eels being done and firm, take them out, and put them in fome Efience of Ham: And when your Turkey is roafied, difii them up, and garnifli your di(h with your bits of Eel, with the faid Efience mix’d with the juice of a Lemon over: Serve it up hot for firft Courle. Of THE MODERN COOK. 157 Of Courfes of Thrufhes, Lap¬ wings, Teals and Turtle Doves. How to drefs young Partridges with Melons. T ^Ake three Partridge';, pick them, draw them, trufs them, and blanch them, and lard them with fine Bacon; when they are larded, put them to flew in a Stew- pan, with fome flices of Bacon and dices of Ham, a bunch of fweet Herbs, and two fmail Onions; then wet them with Broth: When it is done, take the Partridges out and keep them warm, and drain their Broth through a filk fieve; put it again into the Stew-pan, and let it boil to a Glafs; then put in your Par¬ tridges, cover them and keep them upon hot Cinders, that they may the eafier glaze; then put two other Partridges to the Spit, a couple of Chickens and a Pullet: When your Meat is done, let it Hand till it is half cold ; then take a Stew-pan, put in fome Mufhrooms cut into bits, with fome Trufles and fome Veal Sweet¬ breads, and wet them with a little Gravy and a Glafs of Champaign, and put them all toge¬ ther over the fire: When your Sweetbreads are done, thicken it with Veal Gravy and Efience of Ham, and put in a few Cocks-Combs; then take the white of your Partridges, Chickens and 158 the modern cook. and Pullets ; cut them in dices, put them in your Ragout, and keep it hot j then take the biggeft Melon you can get, make a hole in the middle five inches long and three broad; empty it well to hold your Ragout, then put it to boil in good Broth for a quarter or half an Hour, and keep it ftirring now and then. Your Melon being done enough, take it out, drain it well, and wipe it, then put it in the difh, and put your Ragout of Chickens and Partridges with your glaz’d Partridges over it, then ferve it up hot. Fricafy of Tbrujhes the Mofcovite way. T Ake fome Thrulhes well pick’d, trufs them, and crulh the Breaft-bone flat 3 then put them in a Stew-pan with a little mel¬ ted Bacon, a bunch of Herbs, and a couple of fmall Onions, Muflirooms and Trufles, if you have any, with fome bits of Veal Sweet¬ breads; then put your Stew-pan over a Stove; give your Thrufhes fome tofles, then wet them with two Glafles of Frefich 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 limmer. When ready, take off the Fat ; let it be relifhing; put in it the juice of a Le¬ mon, then diih them up, and ferve them up hot for firff Courfe. THE MODERN COOK. 159 Fricafy of fhrujhes with Champaign. T Ake Thrufhes, and crufh the Breaft-bone flat, and then put them in a Stew-pan with a little melted Bacon, a bunch of fweet Herbs, a couple of Onions, Mufhrooms and Trufles, and a few Veal Sweetbreads; put your Stew-pan upon a Stove, and give it fome Tofles; then wet them with two Glafies of Champaign, or other white Wine; then put in fome Gravy and Cullis, and let it fimmer: When done, flam the Fat off, let it be of a good tafte,put in the Juice of a Lemon, difti them, and ferve them up hot. Thrufies with "Juniper Berries. Y Our Thrufhes being pick’d as above, put them upon Iron Skewers, and wrapt up in flices of Bacon and Paper; tie them to a Spit and roaft them; put in a Stew-pan a little Gravy and Cullis, a Glais of white Wine and boil it, let it be of a good Tafte, put in it the '■Juice of a Lemon; then take a dozen of Juni¬ per Berries blanch’d, put them in your Cullis, Your Thrufhes being ready, take off the flices of Bacon and Pepper, then put them to fim¬ mer a little while in your Cullis; take off the Fat, and put them into your difh to ferve them up hot for fir ft Courfe. Fhrujhes drefsd Country Fajhidn. Ake Thrufhes, pluck and pick them clean, and trufs them, put them upon 4 an i6o THE MODERN COOK. an Iron Skewer, which you tie to the Spit to roaft, take a piece of Bacon as big as your two fingers, which you wrap up in a Paper, ftick It to the end of a Fork, and fet it on the Fire, and let it drop upon your Thrufhes; when the Bacon drops no longer, fling fome Salt and Crumbs of Bread upon your Thrufhes, and take a few Shalots, cut them fmall, and put them into a Pan or a Difh, 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 Difh, then put your Thrufhes over it, and ferve them up hot. The Trufhes more commonly are fervedfor Roaft than otherways. Lapwings the Mofcovite way. J T~’Ake fome Lapwings, pluck them and -*■ pick them, finge and draw them, cut them in two, put them in a Stew-pan with a little melted Bacon, two fmall Onions, fome Mufhrooms and Trufles, and fome Sweetbreads of Veal; fet them over the fire, and tofs them up, and wet them with a couple of Glafles of Brandy; let them boil with a brifk 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 Tafte, difh them up with the THE MODERN COOK. i6t the Juice of a Lemon over them, ferve them up hot for firft Courfe. You may ferve them whole if you think fit. Lapwings with Champaign . Ake fome Lapwings, pluck them, pick 1 them, finge, draw and trufs them, cut them in two, and put them in a Stew-pan with melted Bacon, a Bunch of Herbs, and two fmall Onions, Mufhrooms and Trufles, if you have any, and Veal Sweetbreads, fee it upon the fire, give it a few toffes, and wet it with a couple of Glafies of Champaign, or other Wine; then put in a little Gravy and Cullis, and let it fimmer; being done, fkim off the Fat, let it be of a good tafle, put in it the juice of a Lemon, and put it in your difh ; ferve it up hot for firff Courfe. Lapwmgs drefs'd Country Fafhion. Hr Ake fome Lapwings, pluck them, pick them, finge, draw and trufs them, put them to an Iron Skewer, and tie them to the Spit; then put them to the fire; take a piece of Bacon the thicknefs of two Inches, and wrap it up in a piece of Paper, fiick it to the end of a Fork, and fet it on the fire, and let it drop upon your Birds; then ftrew them with Salt and crumbs of Bread, mince a few Shalots, put them into a Stew-pan or difh, with Salt, Pepper, and a little Gravy; if you have no Gravy, put in fome water and a little Butter, the juice of a Lemon or Verjuice, or Vol, I. M for 162 THE MODERN COOK. for want of either, Vinegar ; then put your Sauce in the difh wherein you defign to ferve it, and your Lapwings upon it, and ferve it as warm as you can. Treats with Olives. HpAke fome Teals, pick, finge and draw JL them, take the Liver and mince it with Parfley, green Onions, fine Herbs, Mufhrooms, fcrap’d Bacon, a bit of Butter mix’d all toge¬ ther i 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 wrap’d up with dices of Bacon and Paper; take fome Olives, and take the Stones out and blanch them; put them in a Pan with a little Veal Gravy, and ElTenceof Ham, and let them have a boil. Your Teals being ready, take them off, then put them in the Dilh with your Ragout of Olives over them, and ferve them up hot. 1 Teals with Shalots. ■'TLAke fome Teals and drefs them as before mentioned, take Shalots, mince them very fmall, 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 dilh, and your Shalot Sauce over them, with a little juice of an Orange, and ferve it up hot for firfl Courfe. ‘Teals with the juice of Orange. ]TVRefs your Teals as before, take a couple of o ran g eS} and cut fome Zcfts off them, add £• .. a THE MODERN COOK. 637 a little Cullis, Ham, a little Gravy, and a little Pepper 5 heat it, and fqueeze in it the juice of your Oranges, and let it be relifhing. Your Teals being ready, take them off", put them into the difh with the Sauce over them: Serve them up hot for f rfl Courfe. < Teah with ‘Trufles . T Ake fome Teals, pick them, finge and draw them, mince the Liver with fcrap’d Bacon, a bit of Butter, Trufles, 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 Srew-pan with a bit of Butter, Parfley and green Onions. This done, put them to the Spit wrapt up in dices of Bacon and Paper; take fome Trufles and pare them, wafh them well, cut them in dices, put them in a Stew-pan, with fome Gravy; and Cullis, half a Glafs of Champaign or white! Wine, let them be a doing gently; when boil’d 3 put in the juice of a Lemon ; your Teals be¬ ing done, draw them off the Spit, takeoff the dices of Bacon, didi them up with your Ragout over them: Serve them up hot for firfl Courfe. ¥ealt with Oyfiers. T^Refs your Teals as before, except your putting Trudes in their Bodies, put them to the Spit with dices of Bacon wrapt up in Paper; blanch fome Oyfiers, and take, out the hard, put Gravy and Cullis and Effence into M2 a 164 the modern cook. a Stew-pan, and let it be relifhing; 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 difh, with your Oy- fter Ragout over them: Serve them up hot. Another way to drefs Teals with Oyfters . T Ake fome Teals, pick, tinge and draw them; mince the Liver with Partiey, green Onions and fcraped Bacon, a lump of Butter, Pepper and Salt; let your Oyfters be well blanch’d, put them all together into the Bodies of your Teals, and put them on the Spit wrap’d up in flices of Bacon and Paper; take fome. Oyfters, blanch them in their own Liquor, which you ftrain off; put in a Stew- pan fome of their Liquor, a good lump of Butter, Salt, Pepper, Nutmeg, a duft of Flour, and a dafti of Vinegar; then put your Sauce over to thicken it; put in your Oyfters, let it be relifbing, take out your Teals and difh them up, and pour your Oyfter Ragout over them, and ferve them up hot for firft Courfe. At another time, you may put fome blanch’d Partiey minced with Lemons cut in Dice, and a minced Anchove. Teals with Spanish Cardoons. T 1 Ake Teals, pick, tinge and draw them, mince tire Liver with Partiey, green Oni¬ ons, fcrap’d Bacon, Butter, Pepper, Salt, fweet Herbs and tine Spices, and till up the Bodies of your Teals, and tic both ends and Blanch them 5 THE MODERN COOK. 165 them; then put them to roaft, wrap’d up in, .dices of Bacon and Paper ; have fome Spanijh Cardoons ready done, draw them out of their Braife, clean them well, and put them into a Pan with fome gravy and Effence; let them have a boil, and fkim the fat off, and put in the juice of an Orange and of a Lemon. Your Teals being ready, takeoff the Bacon and Pa¬ per, and put them into your difh with your Ragout of Cardoons over them, and ferve them up hot for ffrft Courfe. 'Teals (a la Braife.) *"T i Ake fome Teals, pick, finge, draw and trufs them as for boiling, and lard them with thick Bacon ; do them in a little Braife: When done, make vour minced Sauce with a few Mufhrooms, Trufles, green Onions, Ca¬ pers and Anchovies, and a duff of Flour; wet them with Gravy: When your Teals are done, take them out to drain, and difh them up with your minced Sauce over them, and ferve them up hot for firft Courfe. At another time you may make your Ra¬ gout with Sweetbreads or Mufhrooms, or a Ragout of Cucumbers or Celery. Turtle Doves (a la d'Huxelles.) Ake fome Turtle Doves, pick, finge and draw them, take a Stew-pan, line the bottom with thin flices of Veal and Ham, an Onion cut in dices, and take as many Cray- fidi as Turtle Doves; cut off thefmall Claws; M 3 put T 166 THE MODERN COOK. put your Turtle Doves in the Pan, and be¬ tween every Dove a Cray-fifh; then mince Parfley, green Onions, fcrap’d Bacon, a few Pullets or Chicken Livers, Mufhrooms, Trufles, Salt, Pepper, fine Herbs and fine Spices; mix them all together, put them in the bodies of the Doves, and feafon them with Salt, Pep¬ per, fweet Bafil, Bay leaves, a glafs of white Wine; then cover every Turtle Dove with a thin flice of Ham, and a flice of Veal at the top of it; cover it well, and put it to (lew fire under and over: And when they are done, take your Doves and Cray-fifh out, and put in¬ to your Pan half a Spoonful of Effence of Ham, fome Gravy and Cullis, flew it a Mi¬ nute, and take the Fat off, {train it through a filk Sieve, put in the juice of a Lemon, and difh up your Doves, and between every Dove a Cray-fifh with your Cullis over it;, Then ferve them hot for firft Courfe. Doves with Champaign. T Ake fome Turtle Doves drefs’d as before, only with this Difference, that you muff wet them with two Glaffes of Champaign, with a few flices of Lemon: when they are done, take them out and 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 crumb of Garlick; let it boil, and be well thickened, and of a good Tafte; then drain it through a filk Sieve, and put your Doves into a difh; then put THE MODERN COOK. 167 put your Sauce over them, and ferve them up hot for firft Courfe. 'Turtle Doves the Italian way. T Ake fome Turtle Doves, draw them and trufs them; take a few Fowls Livers, a few green Onions and fcraped Bacon, all well minced, put it into the bodies of the Turtles; put into a fmall Stew-pan a few flices of Ham, Veal and Onions, then lay your Turtles over this belly downwards, and feafon them as before; put in a few ftices of Lemon, a few cloves of Garlick, 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 Champaign ; boil it till ail the Oil is wafted, and fkim it well ; then ftrain it through a fiik Strainer, and difh them up with your Sauce over them, and ferve up for firft Courfe. Turtle Doves (au Gratin.) T Ake Turtle Doves, pick, finge and draw them, then take a Stew-pan, line the bottom with flices of Bacon, Veal and Ham; put your Doves over them, take the Livers out, and mince them with a little fcrap’d Ba¬ con, 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, feafon them with Salt, Pepper, fweet Bafii and Onions; cover them top and bottom M 4 alike; 168 THE MODERN COOK. alike; let them flew 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 in which you defign to ferve them in, with a little Cullis mix’d well all toge- ether; fet your difh over a Stove, take your Doves off the fire, and take them out to drain, then difh them up; let them flick to the difh ; then put fome Cullis of Ham over them, and ferve them up hot for firfl Courfe. ‘Turtle Doves with Fennel. T Ake Turtle Doves, pick and draw them, mince the Livers with fcraped Bacon, Parfley, geeen Onions, Mufhrooms, 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 litttle Butter; then put them to road, wrap’d up in dices 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 tafle of the Fennel. Your Doves being roafled, take them off, and alfo the Ba¬ con ; difh them up, and put the Sauce over them, and ferve them up hot for firfl Courfe, with a little green Fennel in the middle. Fur tie Doves with Bay Leaves. f 8 n Ake Turtle Doves, pick, finge and draw them, then lay in the bottom of the pan flices of Veal and Bacon; put in your Turtle Doves, feafon them with fweet Herbs, Bay THE MODERN COOK. 169 Bay leaves, Parfley and Onions cut in flices; cover them top and Bottom alike, and flew 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 Eflence of Ham, put it into a Stew-pan with your Bay Leaves: Your Doves being done, drain them, and difli them up with your Cul- lis, the Bay Leaves, and the juice of Lemons over them, and ferve them up hot for firft Courfe. At another time you may roaft them, wrap’d up in Bacon with the fame Sauce. Of 170 THE MODERN COOK. Of Woodcocks, Snipes, Geefe and Larks. Woodcocks with Wine , fir/l Courfe. T AKE Woodcocks, cut them in four, but keep the infide to thicken the Sauce; then put your Woodcocks into a Stew-pan with fome Trufles cut in flices, fome Veal Sweetbreads, Mufhrooms, fry all together, and moiften them with good Beef Gravy; feafon them with Salt, Pepper, and green Onions, and put in two Glades 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 Effence 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. O Oaft fome Woodcocks; and when they are half roafted, cut them to pieces, and put them into a Stew-pan, with as much Wine as is required for the Woodcocks you take; put in fome Trufles, if you have any, and fome minced Mufhrooms, a few Anchovies and Capers, and put them a doing; thicken your THE MODERN COOK. 171 your Sauce with a Cullis, and put your Wood¬ cocks over a fire without boiling ; and before you ferve them up, fkim off' the fat, and fqueeze the juice of an Orange over them, and ferve them up hot. Snipes (in Surtout.) Y O U muff have a minced Meat ready done, of which you muff 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 difh; after which, cover them with the remainder of your Stuffing, which you colour with Eggs, and ftrew over them crumbs of Bread ; put them into the Oven to get a good Colour, and ferve it lip hot. Woodcocks with Olives. T Ake fome Woodcocks, pick them nicely, trufs and cover them with dices of Ba¬ con, put them upon a Skewer, and faften it to a Spit, and lay them to roaft: Take fome Olives, and pick out the ftones, and blanch them ; being blanch’d, put them into a Stew- pan, with a Spoonful of good Oil, and 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 Wood¬ cocks being done, take them off, and drefs them in the difh; obferve that your Ragout of Olives is of a good taffe ; put it upon your Woodcocks, and ferve them up hot for firff Courfe. Other 172 THE MODERN gOOK. Other Woodcocks with Oyjiers. 'Ake fome Woodcocks, and pick them clean, draw them, take the Guts, mince them with Parfley, green Onions, fine Herbs, fine Spice, Mulhrooms, if you have any, Trufles, and fcraped Bacon; putin a dozen of Oyfters, pafs them all a Moment upon the fire, and put them in the bodies of your Woodcocks, and Hop them well, that they may not get out ; wrap them up in fiices of Bacon, and 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 Efifence of Ham. Your Woodcocks being done, take them off and drefs them in the difti; heat your Oyfters, and put them upon your Woodcocks, and ferve them up hot for firft Courfe. You may ferve your Woodcocks the fame 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 Parlley blanch’d and cut finall, fome Nutmeg, beat Pepper, half a Le¬ mon cut in Dice, and a minced Anchove ; then put in your Oyfters, and put them upon the fire to thicken your Sauce ; let your Sauce be of a good tafte, and put it upon your Wood¬ cocks or Snipes, or any other Fowls w'hich you think proper. How THE MODERN COOK. 173 How to make green Geefe with green Peafe. Ake a couple of green Geefe, and feald A them; being fealded and well pick’d, draw them; don’t cut off the hole of the back fide, then put them into freffi water, and blanch and fqueeze half a dozen heads of Let- tice; being blanch’d, put them in freffi wa¬ ter and fqueeze them well, then cut them in pieces. Take a Stew-pan, and put in it a good piece of Butter, fome green Onions, and minced Parffey, fome Muffirooms alfo min¬ ced, if you have any; put your Stew-pan over the fire, and give it fome toffes; then put in your Lettices, and feafon them with Salt, Pep¬ per, fweet Herbs, and fine Spices; give them fome toffes upon the fire: Take your Geefe out of the water, and put your Lettice in the bodies of them ; then take a Stew-pan, and put in it fome flicesof Bacon, fiices of Onions, and of Veal, put in your green Geefe, and feafon them with Salt, Pepper, fweet Bafil, Thyme, Bay leaves, and Cloves; cover them top and bottom alike; wet them with a fpoonful of Broth or water; then cover your Stew-pan, and put them to ftew gently fire under and over : After which you take a pound of fillet of Veal, and cut it in flices, put them into a Stew-pan with flices of Ham, Onions, fome pieces of Carrots; put them to fweat upon the Stove ; when brown, wet them with Broth. Take a Stew-pan, put in a piece of Butter, fome Parffey, and a Quart of Peafe, put i 7 4 THE MODERN COOK. put them over the fire, and take care to fiir them now and then ; being done, pound them, put them into the Stew-pan where your Veal is ; obferve that your Cullis is of a good tafte, and thick enough; then pafs it through a Strainer, and put it again into a Stew-pan ; take a pint of fmall Peafe, and put them to boil: Being done, put them into your Brain¬ ed peafe; your green Geefe being done, take them out to drain, difh them up, and put your Peafe over them, and ferve up hot for a firft Courfe. At another time you may drefs your green Geefe the fame way, only putting a Ragout of green Peafe over them. How to make ± ” ith Chef nuts and Ake a Goofe, cut off the Wing?, finge it and pick it clean, draw it; then take fome Chefnuts and pare them, and put them to do in the hot Cinders; pare them again; being done, take the Liver of your Goole, take away the Gall, and mince it with a piece of Bacon feafon’d with Salt, Pepper, fweet Herbs, fine Spice, Mufhrooms and Trufies, if you have any, and a good lump of Butter; then put this Buffing into a Stew-pan with your Chefnuts, mix all well together, and put it in the body of your Goofe, with fome fmall Saufages; put your Goofe to the Spit, and roafi it; then take more Chefnuts and pare ^hem, and put them to do in the hot Cinders, THE MODERN COOK. 175 Cinders, or under the Cover of a baking Pan; being done, pare them again, and do them in a Stew-pan; then take off the Broth, and put in fome good Cullis: Your Goofe being done, take it out and difh it up with your Ragout of Chefnuts over it, and ferve it up hot for a firft Courfe. Firfi Courfe of a Goofe the Gafcoign way. T Ake a Goofe, and take off the Wings, finge it, pick it clean, and draw it; take the Liver, and take off the Gall, and mince it with a piece of Bacon, and feafon it with Salt, Pepper, fweet Herbs, fine Spice, Mufhrooms and Trufles, if you have any, a good lump of Butter, and a Clove of Garlick for thofe that like it; dir it well with your Knife, and put it in the body of your Goofe, trufs your rump into the back lide, for fear your fluffing fhould come out; then put it to roafl, and bade it; being done, drew it with crumbs of Bread, then pick fome Shalots, mince them, and put them into a Stew-pan with a little Gravy, fome Salt, beaten Pepper, and a couple of Racomboles, a little Cullis if you have any, and the juice of an Orange ; heat all thefe a Moment, and put it in the Difli wherein you will ferve your Goofe: Take your Goofe off, put it in the difh, and ferve it up hot for firfi Courfe. Courfe J 176 THE MODERN COOK. Courfe of Legs of Geefe. T Hefe forts of Legs of Geefe commonly come from Gafcoigne , this is the way to drefs them to ferve them; Take your Legs of Geefe out of the Barrel, and put them into a Stew-pan to melt the Fat, then put them upon the Grid-Iron; being broil’d, ferve them with a Remoulade; you will find the manner of making a Remoulade in the Chapter of Cullis. Another way. Y Our Legs of Geefe being done in a Braife, take them out to drain, drew them with crumbs of Bread, broil them, and ferve them up with a hot Remoulade, or Gravy and Shalot. Another way. T Ake your Geefe Legs, and drefs them in a Stew-pan with melted Bacon ; then take them out, and keep them hot; put into the Stew-pan fome Onions cut into Dice, and let them have a good Colour, then drain off the Fat, and fait and pepper them; difli up your Legs with your Onions over them ; then put into the Pan a little Gravy and Vinegar, which you mud heat a Moment, and pour over your Onions, and ferve it up hot. Larks in Ragout. T TAving drawn your Larks, fry them in ^ -*■ Bacon, with an Onion duck with Cloves; with THE MODERN COOK. 177 with Trufles, Mufhrooms, fat Livers, and ftew them with a duft of Flour; if yo\i have no Cullis, wet them with a good Beef Gravy, or Veal; let it boil to a ftrong Sauce, mix to¬ gether with it an Egg, a little Cream, and a little minced Parfley, which put into the Stew-pan, giving it fome toffes to thicken it more ; take off the Fat now and then; ferve it up hot withthe Juice of a Lemon. Larks in Paper-Cafes. T Ake fome Larks, and pick them well, then put them into a Stew-pan with Butter, fome Veal Sweetbreads, Mufhrooms, green Onions and Parfley minced, feafon’d with fweet Herbs, fine Spice, Salt and Pep¬ per ; tofs them up, and make a round Paper- Cafe, according to the bignefs of your Difh; if you have a little Stuffing, put it in the bottom of your Cafe, place in it your Larks, and cover them with dices of Bacon, and put it into the Oven, or under the Cover of a Bak¬ ing-pan ; being done, take out your Cafe, and take off the Fat, then difh it up, and moiften it with Gravy and Cullis; put in the juice ot a Lemon, and ferve it up hot. Larks \with Sage. and pick T Ake fome Larks, and pick them very clean, draw them, take a little piece of Bacon, a little piece of Ham boil’d, the white of a Fowl and Sage; mince thefe all together, and put them into the bodies of your Larks; Vol. 1 N take i 7 8 THE MODERN COOK. take as many flices of Bacon as you have Larks, put a little of the fame Stuffing over your Bacon with your Larks over them: They be¬ ing wrap’d up in the faid flices, place them in a Baking-pan, and put them in the Oven, or under a Cover: being done, difh them up with Gravy. At another time you need not draw them. Larks (in Gratin) coloured with Par me fan. T Ake fome Larks well pick’d, fing’d and trufs’d, put them into a Stew-pan, with fome bits of Veal Sweetbread, half a Glafs of Champaign, a little Gravy and Cullis; make them fimmer a little while; then take the Difh you will ferve them in, and put in the bottom of it fome fcrap’d Parmefan; then place your Larks in it, and fome bits of Veal Sweetbread, with their Sauce over them, and drew them with Parmefan, and let them get a colour in the oven; when done, take them out, and put the juice of an Orange over them, and ferve them up. You may drefs Pigeons, Chickens, Partridges, Thrufhes, Snipes and Quails in the fame manner. Of THE MODERN COOK. i 79 Of firft Courfes with Par¬ tridges. Partridges , « la faint Cloudy 'when they are in Seafon. G E T 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 in the infide of your Partridges, with a bit of Cinnamon in each; then fpit them tied to a Skewer, and wrapt up with dices of Ba¬ con, and fome Sheets of Paper. This being done, take a little Stewing-pan, and put in ic a piece of Veal about the bignefs of your Fid, cut in fmall bits, with fome dices of Ham: Put the whole over the fire, and let it dick a little to the Pan, then moiden it with fome Broth and Gravy, a little Spoonful of your Cullis, a Glafs of Champaign, fome dices of Lemon, a fprig of fweet Bafil, fome Thyme, a Clove of Garlick, and fome Cloves; let your Cullis be throughly done, and take its Fat quite off: When it is as it fhould be, take the Livers of your Partridges, and pound them in a Mortar, in which put a drop of Broth, N z to i8q THE MODERN COOK. to get all your Livers out, and put them in your Cullis, and drain it through a Sieve, taking out firft with a Ladle the Meat of your Cullis: Let this little Sauce be relifhing. Your Partridges being done, take them off, and take your Bacon and Paper away; after which lay them in their Difh, having firft taken out the Cinnamon put in them; then put your Cullis on the top of them, and ferve them hot for a firft Courie. Young Partridges cut mto bitSy and drefsd 'with good Butter . Ake fome young Partridges, pick and draw them, put fome Butter in the infide of them, and let them be roafted, having firft wrap d them up in dices of Bacon, and fome Sheets of Paper; when they are roafted, let them ftew in a Stewing-pan, with half a quar¬ tern of Butter, a little Effence 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, you may alfo, after the fame manner, put therein their Legs and Breads, according to your Mafter's liking; fome are for the Wings only; but ei¬ ther way, let your Difh be relifhing, and ferve it hot for a firft Courfe. i Young THE MODERNCOOK 181 Voung Partridges with a Spanifh Sauce . T Ake fome young Partridges, pick and draw them very clean, taking care not to cut the holes of their bad (i le; get fome fcraped Bacon, Parfley, Chibbol, Salt, Pepper, fweet Herbs, all Spice and Mufhrooms; and 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 wrap’d up with flices of Bacon, and fome Sheets of Pa¬ per: Then get a Stewing-pan, put in it fome good Oil, an Onion cut in Slices, fome Par¬ fley, a fmall Carrot cut into little bits; which being a little ftewed moiflen them with fome good Gravy, with fome good EflenceofHam, and half a»Lemoncut into flices, after its fldn is taken off; fome Mufhrooms, three or four cloves of Garlick, a little fweet Bafil, and a good Glafs of Champaign ; then take off the Fat of your Cullis, which being done, take the Livers of your Partridges, having firft ta¬ ken away their Gall, and pound them in a Mortar, and 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 flrain it through a Sieve; and your young Partridges being roafted, take them oft the Spit; and the flices of Bacon with the Paper being taken away, lay them into their Difh, N 3 with 182 THE MODERN COOK. with the Spanifh Sauce over them, and ferve them hot for a firfl Courfe. Young Partridges with Olives. T Ake of your Partridges the Number you think proper, according to the bignefs of your Difh, pick them well, draw them clean, but don’t cut their hole in the backfide, take away their Gall, and mince them with fome Parfley, Chibbol, Mufhrooms, fweet Herbs, all Spice, Salt, Pepper, fcraped Bacon, with a bit of Butter; put the whole in the infide of your Partridge, putting the Rump in the hole of their backfide; do not take off their Feet,, and let them take a fry in the Stew-pan s with a bit of Butter, fome Sprigs of Parlley and Chibbol, with fome Salt; after which fpit them wrap’d up in dices of Bacon, and fome (beets of Paper; then get fome Olives, and having taken their Stones away, blanch them in boiling water; then put them in a Stew-pan with a Cullis, fome Effence of Ham, and fome Gravy ; let them boil, and take off the Fat; let the whole be pretty relifhing. Your young Partridges being done, take them off, and the dices 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. Roajled young Partridges with Oyjlers. Ake fome young Partridges, pick them and draw them, but don’t cut the back- I fide THE MODERN COOK. 183 fide hole of them; mince their Livers, and having 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 Parfley, Chibbol, Salt, Pepper, fweet Herbs and all Spice; then give it two or three tofles, and fluff your young Partridges with it; after which, put each Rump into its hole, and let your Partridges fry a little as the others before, and put them on the Spit, wrap’d up in dices 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 Efl'ence of Ham, and a little of your Cullis; which having boil’d as much as is neceffary, to fhorten it at pleafure, put the juice of a Le¬ mon therein. Your young Partridges being done, draw them off, taking off 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 Courfe. Roafted young Partridges with Oyfters after the Dutch fajhion. Ake young Partridges, and prepare them J- as thofe mentioned before, the only dif¬ ference being in their Ragout of Oyfters, be- cauie the others are yellowifh, and thefe are not only whitifh, but are alfo dreffed differently: Take fome Oyfters and get them blanch’d, 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, N 4 fome 184 THE MODERN COOK. fome Salt, Pepper, Nutmeg and a little Water. Thicken your Sauce, and when you find it pretty relifhing, put your Oyfters in it. Your young Partridges 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 firffc Courfe. Another time you may, inftead of this Ra¬ gout, make ufe of fome minced Parfley, with a little of the Liquor of your Oyfters, and an Anchove minced. Young Partridges with Oyjlers , after the Italian fajhion , with a white Sauce. *T'Ake fome young Partridges, and prepare A them as before, mince their Livers, half a dozen of Oyfters for each Partridge is enough; which being blanch’d, muft be put in a Stew- pan with the minced Meat and a bit of But¬ ter, fome Parfley, Chibbol, Salt, Pepper, fweet Herbs, and all Spice; let the whole be kept a Minute on the fire, and then put it in your young Partridges •, after which you muft let them fry a little in the Stew-pan with fome Oyl, Chibbol, Parfley, fweet Bafil, and Le¬ mon juice j then put them on the Spit, wrap'd up as the others before mentioned. After this, take fome Oyflers, and whiten them in their own Liquor, then pick them, and get a Stew- pan, in which put four raw Yolks of Eggs, half a Lemon cut like fmall Dices, a little pounded Pepper, a little Nutmeg, a little Parfley THE MODERN COOK. 851 Parfley minced, a Rocambole, and a min¬ ced Anchove, with a little Oil, a fmall Glafs full of Champaign, or other white Wine, a bit of Butter, and a little Efience 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 relifhing as is requifite. Your young Partridges being done, take them off; and having taken away their Bacon and Pa¬ per, 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 after the Italian way . T Ake fome young Partridges, and order them as the others before ; the only dif¬ ference being in the Sauce: Here is the man¬ ner of making it; put in a Stew-pan a Spoon¬ ful of Gravy, half a Spoonful of Cullis, and as much of Effence of Ham, two Glafles of Champaign, fome Chibbol, Onions cut in flices. Lemon, Cellery, a clove of Garlick, half a Spoonful of Oil, and a little of Cori¬ ander Seed. Put your Stew-pan on the fire, and let it boil till your Cullis is done to your Satisfa&ion, and take all its Fat away; let it be relifhing: Then ftrain it through a filk Sieve, after which put your Oyfters in it: And then your young Partridges being done, take them off, then take away their Bacon and Paper; after which, lay them handfomely 186 THE MODERN COOK. in their Difh, with your Ragout of Oyfters over them, and ferve them hot for a firft Courfe. Young Partridges with Mangoes. T Ake fome young Partridges, which you muftpick and draw very clean; take their Livers, and, having taken away their Galls, mince with them fome Parfley, Chibbol, fcraped Bacon, a bit of Butter, feme Salt, Pepper, fweet Herbs, and all Spice, and put the whole in the infide of your young Par¬ tridges; then fry them a little in a Stew-pan with fome Butter, ParOey and Chibbol; which being done fpit them, wrapt up as often faid before: Take fome Mangoes, and cut them in long and thin flices, after which, whiten them in boiling water: This being done, put them in a Stew-pan with a little Cullis, a little Effence 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, and take off all'o their Ba¬ con and Paper, and lay them in their Difh, with your Ragout of Mangoes on the top of them, which you’ll ferve hot for a Courfe. Young Partridges with green Trujies. 'TPAke fome young Partridges, and having fing’d them before the fire, let them be pick’d and drawn very clean, mince their Li¬ vers with fome fcrap’d Bacon, Parfley, Chib¬ bol, fome Trufles, Salt, Pepper, fweet Herbs, » all THE MODERN COOK. 187 all Spice, and a bit of Butter : The whole being minced together, put it in the infide of your young Partridges; and having flopped both ends, give them a little fry, as the others before mentioned; then fpit them, wrapped up as before direded. After this, take fome Trufles, and having peel’d them, put them in a Stew-pan with a little Broth, and let them flew flowly. When they are done, thicken them with fome of your ufual Cullis, or fome EfTence of Ham, and put therein the juice of a Lemon: Your young Partridges being done, take them, as often faid, and lay them in their Difh, with your Ragout of Trufles on the top of them, which ferve hot for a Courfe. Young Partridges with Yrufles after the Italian Faf ion. T Ake fome young Partridges, and order them as before; all the difference is, that the others were roafled, and thefe are to be flewed. Take a Stew-pan, and place therein fome flices of Veal, Ham and Oni¬ ons, and then put your young Partridges therein: After which, get the Quantity of Trufles you think proper, and having peel’d and wafh’d them, put them in a Stew-pan with the reft; the whole to be feafoned with Salt, Pepper, fweet Herbs, two or three cloves of Garlick, a Lemon cut in flices, a Spoonful of Oil, and a Glafs of Champaign: After which cover them with fome flices of 188 THE MODERN COOK. of Bacon and Veal, and then let your young Partridges flew with lire under and over j but you muft take care they be not too much done; to be well, they muft be firm. When your young Partridges are enough, take them our, and keep them hot; then put into the Stew- pan they were ftewed in half a Spoonful of Gravy, and take off all the Fat ; after which, ftrain it through a filk Sieve, and put the Trufles in the Sauce again. Being ready to ferve up, difh up your Partridges with your Trufles round them, and your Sauce over it, and ferve them hot for a firft Courfe: Thefe young Partridges fo drefled are very nice. Young Partridges after the Mofcovite Fafljion . T Ake fome young Partridges, which being finged, picked and drawr, you muft cut them after the manner of a Fricafyof Chick¬ ens; don’t put them in water, but in a Stew- pan, with a little melted Bacon, and put them on a brilk fire; where, after having taken two or three turns of the Pan, wet them with a good Glafs full of Brandy, and let them keep on the fire till it goes out of itfelf; at which time put in your Pan fome Mufh- rooms and Trufles, with fome good Gravy and Cullis, and then put them on a moderate fire; mind to take all the Fat away, and be¬ ing ready to ferve, put therein a bit of frefti Butter, with the juice of a Lemon, and being in their Difh, ferve them up hot for a firft Courfe. Partridges THE MODERN COOK. 189 Partridges in a Baking-Pan. npAke fome Partridges, which after their being pick’d, drawn and trufs’d for boil¬ ing, finge them on burning Coals, and lard them with fat Bacon: Take fome Bacon, and cut it in dices the bignefs of half of your little Finger; after which feafon them with Salt, Pepper, fweet Herbs, and all Spice; then with a wooden Larder lard your Partridges: Being larded, tie them with Packthread, and put them to dew in a Baking-pan after the follow¬ ing manner. Take a Baking-pan, or a Kettle, and put therein fome dices of Bacon and Beef; after which you mud likewife put your Par¬ tridges in it, feafoning them with Salt, Pep¬ per, fweet Badl, Thyme, Bay Leaves and Oni¬ ons, and having cover’d them with other dices of Bacon and Beef, moidening them with a Spoonful of Broth, let them dew gently, fire under and over: When they are done, you may ferve them up with a Sauce of minced Meat, or with a Ragout of Sweetbreads, or with fome Spanifh Cardoons, and ferve this Didi hot for a fird Courfe. Partridges with Cabbage. T Ake fome Partridges, and prepare them as the preceding ones; then get fome Cab¬ bages and blanch them ; after which, tie them with Packthread in little Parcels, and then put them to dew with your Partridges in a Baking-pan, with the fame Ingredients as the others 1 9 o THE MODERN COOK. others before mentioned. When they are done, take them out with your Cabbage, and drain them a little; then lay them in their Difh, placing a parcel of Cabbage between each Partridge, and a good Cullison the top, which ferve up hot for a fird Courfe. Partridges with Beef. Ake fome Partridges, and having pick’d 1 and trufs’d them for boiling, get fome very thin dices of Beef, but large enough to cover your Partridges round; and then lard them with fat Bacon and Ham, and put them to dew in a Baking-pan, with the ufual in¬ gredients before mentioned: Then take them out and drain them ; after which, lay them in their Difh, and putting over them an EfTence of Ham, ferve them up hot for a fird Courfe. Young Partridges (a la Reine.) 'T'Ake fome young Partridges, and let them be fing’d, pick’d and drawn; then take off the Fledi of their Breads, without tearing the fkins thereof, and take the whites of fome Chickens, which take and mince together with the Breads of young Partridges, a bit of Bacon, 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 it in the infide of fome of your young Partridges: Then fpit them. wrapping THE MODERN COOK. 191 wrapping them up with flices 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 Di£h, putting over them a Cullis call’d (a IaReine) thebeft 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 dice of Ham, an Onion and a Parfnip cut in bits: Then put your Stew-pan over a Stove, and moifien it immediately with fome Broth; you muff get the whites of fome Fowls or Chickens, and pound them well in a Mortar, and when your Meat is done, take it out of the Stew-pan, and put therein a crumb of wheat Bread to foak ; take care that your Broth does not co¬ lour: Then put in it your pounded whites of Fowls ftrained through a Sieve. This Cullis ferves for all forts of Meat and Fowls: Let your Cullis be relifhing and white, and ferve your young Partridges up hot for a firff Courfe. Young Partridges (with Achia.) T Ake fome young Partridges, and order them as before, then fpit them with Ba¬ con and Paper as often faid already; after which, take fome Achia, and having cut it in flices, blanch it in boiling Water: This being done, put it in a Stew-pan, with a little Effence of Ham, a little of your ufual Cullis, and a little Gravy; let the whole ffew a little toge¬ ther. When your Partridges are done, take them off, as alfo their Bacon and Paper, and lay 192 the modern cook. lay them in their Difh with*your Ragout of Achia, having firft taken care to make it re- lifhing, and ferve them up hot for a firft Courfe. Young Partridges with fweet Herbs. Y OU muft get fuch young Partridges as have a little Flavour; and having pick’d and drawn them, you muft take away the Gall, which you’ll mince with fome fcraped Bacon, Parfley, Chibbol, Salt, Pepper, fweet Herbs, all Spice, a bit of Butter, and fome Mufhrooms. The whole being well mix’d together, put it in the infi.de of your young Partridges; and having ftopped both ends, let them take a fry in the Stew-pan; then fpit them, and wrap them up in flices of Bacon and Paper; and when they are done, take them off, as alfo the Bacon and Paper: Then lay them in their Difh, putting over them an Ef- fence of Ham, and ferve them up hot for a lirft Courfe. Young Partridges with Cray-fifh. ^T'Ake fome young Partridges, and having pick’d and drawn them, you muft let your backfide remain whole; then take off the Gall from their Livers, and mince them with fome fcraped Bacon, a bit of Butter, fome Parfley, Chibbol, Mufhrooms, all Spice, Salt and Pep¬ per : The whole being minced together, put it in the infide of your Partridges, and let each rump flop its hole: Then let them take THE MODERN COOK. 193 a fry in a Pan with a bit of Butter, and fome Sprigs of Parfley and Chibbol. After which Ipit them, wrap’d up as the others before; then take a dozen of Cray-fifh of a midling fize, and get them dreffed: When they are done, having taken away the fmall Claws* and pick’d their Tails, put them in a Stew- pan with a little EfTence and Gravy; and fb let them foak a while to get a good Relifh, Your young Partridges being done, take them off, and take off the Bacon and Paper, and lay them in their Dith with the Cray-fifh round them, and the EfTence over them, af¬ ter which, ferve them up hot for a firffc Courfe. At another time you may make ufe of a Cullis of Cray-fifh. Here followeth the man¬ ner to make it. Take fome fmall Cray-fifh and wafh them well, let them be drefs’d 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, and let their Scales be pounded, and put in a Pan a dice of fillet of Veal cut in bits, with fome flices of Ham, fome Onions and Carrots cut in bits: Put your Stew-pan on the fire, and as foon as yoor Cullis fticks a little to the Pan, moiftenit with Broth, and put in it crumbs of white Bread, with one or two flices of Le-* mon j tafle your Cullis, let it be relifhing 5 then put in it your pounded Cray-fifh fcales* and ftrain them through a fieve; You may Vol. L Q . make i 9 4 THE MODERN COOK. make ufe of this Cuilis for all forts of Meat, as well as for Partridges. When your midling Cray fifli have taken a relift], put them in your Culiis, and ferve them up hot. At another time, put the Tails of your Cray-fifla in a Stew-pan with Gravy, Cuilis and Salt, to make them relifhing; then put them in your Culiis of Cray-fifh, and after¬ wards put both the Cuilis and the Tails of Cray-fifh over your young Partridges, and ferve them up hot. Young Partridges drejjcd like larded Collops. 'ITAke fome young Partridges, and after hav- ing pick’d, drawn and truffed them for boiling, break and flatten their Bones, finge them, and lard them with fome midling Bacon; being larded, put them in a Stew-pan to flew with fome dices of Veal and Hatn, fome Onions and Cloves. Your young Par¬ tridges being done, take them out, and ftrain 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, after which put your Jelly on hot Cin¬ ders, that it may the more eafily turn to a Jelly j being ready to ferve, put your Eflence 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 brisk fire, till THE MODERN COOK. 195 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, ftirring it with a Spoon, and moifiening it with a little Broth, a little Eflence, and a little Lemon Juice; take the Fat, and put it in your Difh, with your young Partridges on the top, which you may ferve up hot for a Courfe. Toung Partridges in the Jhape of Granadoes. T Ake fome young Partridges, and being pick’d, flit them on the back, take out all the Bones, and alfo part of their Flefli, which you are to cut in little bits like Dice* as alfo fome Sweetbreads, green Trufles, Mush¬ rooms and Flam, the whole feafoned with Salt, Pepper, fweet Herbs, all Spice, and fome fcraped Bacon; being put a little on the fire, take care to make it relifliing, and put in it the juice of a Lemon; with this you muft fill the infide of your young Partridges, which muA afterwards be fewed up, and made plump and round as a Bowl; then finge and lard them with midling Bacon, which being done, drefs them as thofe before; and when they are ready, difli them up likewife as the other, and ferve them up hot for a firA Courfe. Toung Partridges after the Spanish fajhion. ^^Ake fome young Partridges, and when you have fing’d, pick’d and drawn them, you miifi mince lome of their Livers with a Bit of O a Butter, iq6 THE MODERN COOK. Butter, fome fcraped Bacon, fome Mufhrooms, green Trufles, if you have any, Pardey, Chib- bol, Salt, Pepper, fweet Herbs and all Spice. The whole being minced together, put it in the infide of your Partridges, and then flop both ends of them ; after which, give them a fry in a Stew-pan; and being done fpit them, and wrap them up with dices of Bacon and Paper; then take a Stew-pan, and having put in it an Onion cut in dices, a Carrot cut in little bits, with a little Oil, give them fome few todes on the fire; then moiden them with Gravy, Cullis, and a little Edence of Ham, putting therein half a Lemon cut in dices, four Cloves of Garlick, a little fweet Bal'd, Thyme, a Bay Leaf, a little Pardey, Chibbol, a couple of Glafies of white Wine, and if you have any of the Carcaffes of Par¬ tridges, let them be pounded, and put them in this Sauce ; but if you have none, you may put in their dead the pounded Livers before kept of your Partridges, having fird taken away their Call; when the Pat of your Cullis is taken away, be careful to make it relidfing ; and after your pounded Livers are put in your Cullis, you mud drain them through a Sieve. Your Partridges being done, take them off, as alfo take off their Bacon and Paper, and Jay them in their Difh, with your Spanifh Sauce over them, which you mud ferve up hot for a fmall Courfe, Young u 5 THE MODERN COOK. rq 7 -> 4 Toung Partridges after the Polilh faflnon. T Ake fomc young Partridges, and after you have Ting’d, pick’d and drawn them, put them on the Spit, with a bit of Butter in the infide of each of them, wrapping them up in flices of Bacon and Paper; when they are done take them off, and having got fome Shalots ready pick’d and minced with a little Parfley and fcraped Ginger, cut and raife the Legs of each of your Partridges, putting un¬ der the fame a crumb of Ginger, a crumb of Shalots, a little Parfley, with Salt, and a little bit of frelh Butter: The fame is to be done with the Wings; after which you mull: fqueeze your Partridges between two Plates, and put fome Zells of an Orange to them, with a lit¬ tle Broth, and fome fine Crumbs of Bread over them; then keep them a little while between two Dilhesona Chaffing-dilb, putting over it the juice of an Orange, and ferve them up hot for a firft Courfe. Young Partridges after the Polifli faflnon, (called BigocheJ which in French is (Gailimafrce) and in English a Haflo. T7 Our Partridges being roalled as thofe be- fore mentioned, cut them as you would Chickens to make a Fricafy of them ; then put them in a Stew-pan with a little Broth, a crumb of Chibbol halh’d, a crumb of Shalots, a little Parfley, Salt and Pepper, a Rocam¬ bole well minced, a fmall Handful of crumbs O 3 of x 9 8 THE MODERN COOK. of Bread, fome Zefts, with the juice of an Orange; heat them a little on the fire, and ?rive them two or three toffes without boiling; lay them in their Di(h, and ferve them up hot for a firft Courfe. A Hajh of Partridges. Y Our Partridges being roafted, cut the Wings and Legs off, and take all the Meat, which you mud mince well ; then take and pound their Carcaffes, which being well pounded, muff be put in a Stew-pan, with a little Effence of Ham ; let them warm a little, and ffrain them through a Sieve: Then take your minced Partridges, and put them in a fmall Stew-pan; after which put in fome Cullis juft drained, the quantity you think fit: Being ready to ferve, keep your Hafh hot, but take care it doth not boil; put in it fqueezed Rocamboles, and the juice of an Orange; af¬ ter which ferve it up hot for a firft Courfe. At another time put therein the white of a Fowl, and your Hafh will be fo much thq nicer. (ABiron) of young Partridges. *“jpAke a young Partridge, get it well pounded, ' JL and whilft you are pounding it, moiften it with a little Gravy, that it may be the more eaftly pounded; when pounded, put it in a Stew-pan with fome Gravy, fome Cullis, and fome Effence of Ham; let the whole heat a little: After which, you muft ffrain it with ' * all THE MODERN COOK 199 all your Strength through a Sieve with a wooden Spoon: This Biron mufl be thick enough to be taken out with a Fork; when {trained, put it in a Stewpan, and keep it hot; being ready to ferve, put the juice of a Lemon in it, and ferve it hot for a Hors d'Oeuvre. Voting Partridges 'with Carps. npAke young Partridges, and having flng’d, -k pick’d and drawn them, take away the Gall, and mince your Liver with fome Par- fley, Pepper, Salt, fcraped Bacon, Chibbol, Mu (Brooms, fweet Herbs, ail Spice, and a bit of Butter; the whole being well minced together, put it in the inlide of your Par¬ tridges, and fpit them, being wrap’d up in Bacon and Paper; then take fome Carps that have foft Roes, and fcrape the Scales off them ; then cut them in bits, and take about a pound of Veal cut in fmall flices, which put in a Stew-pan, with fome flices 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, moiflen it with fome good Broth, a little Cullis to thicken the Sauce, and feafon it with fome fweet Herbs, a clove of Garlick, and two goodGiaffes of white Wine; take oft all its Fat, and ftrain it through a filk Sieve. After which, whiten in boiling water the foft Roes of your Carps, and put them in your Cullis or Carp Sauce. Your Partridges being done, take their Bacon and Paper away, and O 4 lay 2 oo THE MODERN COOK. lay them in their Difli, with the foft Roes round it, and your Sauce over them, which ferve up hot for a fkft Courfe: Take care that your Carps come out of a good Water, other- wife it muft fpoil your Cullis. Receipts how to make Gra- nades of Veal, Cucumbers, Colly-Flowers, Cray-fifh, Grenadins of PrincelTes, Love Apple. Granade of Veal. ^"M^Ake feme Nuts of Veal, take off the § Ikin, and cut them in very thin dices, H the length and bignefs of your Nuts, and beat them with the hat of the Cleaver; ■pnaks them in the lhape of a Point, and let them be larded from the Point half way up or better. Then take twelve fmall fquabs well Icald- Otl, pick’d and trufs’d, and blanch them, and fee that they be well pick’d ; then put them into a Stew-pan, with fome Veal Sweetbreads blanch’d, Muihrooms, Trufles, and put them over the Stove with fome good Gravy; Lep them flew fpfdy, and when you had they are dpne 2 THE MODERN COOK. 201 done, thicken them with fome good Cull is, and put in fome Artichoke bottoms cut into llices and Cocks-Combs, andobierveit be wed relifh’d, and let it cool. Then take your Poupitoniere, and garni in the bottom with Bards of Bacon very thin, from top to bottom, and take and cut fome Bards of Ham as long as can be cut, and croife 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, and put on the Ham, lifting up your Veal, and fo continue them all. When done, take fome forc’d Meat, and fpread it at the bottom of your Poupito¬ niere, and you may do it all over, if you think proper ; take care your Ragout be well tailed, and put it handfomely in the Granade. Then turn the Bards of Veal and Bacon over the Ragout as neatly as you can ; afterwards, put fome forc’d Meat over it, clofe it, do it over ymh the Yolks of Eggs; cover it with Bards of Bacon, and put lire over and under it, tak¬ ing care it does not burn, and when you think it done, turn it into the Difh you are to ferve it in; take off the Bards of Bacon, and jili the Fat, and clean the Rim of your Difh, afterwards lift it in the form of a Granade; then put in fome Cullis or Gravy, and ferve it up hot. It may be done without Elam, if thought proper, Granade 202 THE MODERN COOK. Granade of Cucumbers. Ake fome of the fineft Cucumbers you -®- can get, peel them and cut them in four long ways3 take out the infide and blanch them, giving them juft a turn in boiling water, and afterwards, take fome Paper well butter’d, and put it to the bottom of a Poupitoniere, in the form of Bards of Bacon 3 then place your Cucumbers with dices of Ham, one dice of PIam,oneof Cucumbers croifea above half an Inch,and rub the Ham with the Yolk of an Egg, fo continue till you have form’d the Granade. Then put in the bottom fome forc’d Meat, and the Ragout of Squabs, as mentioned in the Granade of Veal 3 then return the Cucumbers and Ham as neatly as you can over the Squabs3 then put on fome forc’d Meat, rub it with Egg, cover it with Bards of Bacon 3 then put it a ftewing with a dow fire under and over, and take care your Cucumbers be very white. Your Granade being done, take the Difti you are to ferve it in, and turn it out foftly3 then take off the Paper, and fee there be no Greafe; then put a Cullis or Effence over, and ferve it up hot. Infteadof 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, and put them in a Stew-pan with Muftirooms and Trufies, if to be had, Artichoke Bottoms in pieces, fat Livers and Cucumbers, and put to THE MODERN COOK. 203 to them fome Cullis, and the juice of a Le¬ mon, and put them over the fire a Moment; take care it be well relifh’d, and you mayferve it hot for a firft Courle, as well as thofe which follow. Granade of Collyfiowers. 'T'Ake fome of the befi: Collyfiowers, pick them and blanch them; then take a clean Strainer, and put in your Poupitoniere as neat as you can ; then take your Colly¬ fiowers and lay them with the Flower down¬ wards, from the top to the bottom thin, and overlay it all round to the top with forc’d Meat; then fill it with all forts of Meat as is mark’d above, and cover it with forc’d Meat and Collyfiowers, as you did the bottom, and a bard of Bacon over, and make it in the form of a Collyflower; then put it a doing, and when done, take and turn it out fiowly in the Difh, with an Effence, and take the Strainer and Greafe off very clean: Serve it up hot for a firft Courfe. Granade of Eels. fome of the fined and largeft Eels O you can get, and fkin and flit them quite through in two, and take out the Bones; then cut them the length of ten or eleven Inches long, and let them be half larded with fmali Bacon, as much as will go round your Pou¬ pitoniere ; then take your Eels and put the Bacon fide downwards, and when gone round, 5 put 2 o 4 THE MODERN COOK. pur in fome forc’d Meat all round from top to bottom, to fupport your Eels, which is very tender; then put in a Ragout of Squabs, Sweetbreads, Mulhrooms, Artichoke bottoms, Trufles, Cocks-Combs: Your Ragout being iinifh’d, and well relifh’d and cold, put it in the Granade, and put the Eel over the forc’d Meat, and rub it over with the Yolk of an Egg, and a bard 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 Bards of Bacon and Fat, and if not colour’d enough, give colour with the Paddle or Shovel, or in a hot Oven, to make it take colour quick, and put fome Cullis to it, and ferve it up hot. You may make Granades of Filiets of Soals, as well as of Eels, alfo fome ftnall Grenadins. Granade of Cray-fft. Ake a hundred of Cray-fifh, boil them, then take off the fmall Claws; take a Poupitoniere, and garnifh it with Bards of Ba¬ con ; then make a round of your Cray-fhh, with their backs to the Bacon, then a Round with their Belly, fo go on to the top: You mull know, that there is but a lingle Cray- fifh ail round, fo that all the middle of your Poupitoniere is empty; then you take a good Poupitone forc’d Meat, and place it thin upon your Cray-fifh all round the infide of your Poupiloniere, then put in a Ragout of Squabs, or Fillets of other Fowls, and take care your Ragout is good; then cover it over with the reft THE MODERN COOK. 205 reft of your forc’d Meat; clofe it up well, that nothing can run out, then put it in the Oven ; when done, turn it out of your Pou- pitoniere, take the Bards and Fat clean away, and ferve it hoc for firft Courfe, with an Ef- fence of Ham. Grenadins is a fmall fort of Granades. T Ake a piece of a Leg of Veal the beft part, cut it in flices very thin, and let them be larded with fmall Bacon; you muft have fix fmall Pigeons fcalded, well blanched and pick’d; put them in a Stew-pan with fome cut Sweet-breads, Mufhroons, Tru- fles; put to it a little Broth, Gravy, and Cul- lis, and fealon them with Salt, Pepper, Cloves, and a Faggot of fweet Herbs, and when about half done put in a juice of a Lemon, and take care it be well feafoned and let it cool; then take your larded Veal and make them with a point, and iome ftices of Ham cut very thin ; put a piece of Veal and a dice of Ham, and where they are to join rub them with the Yolk of an Egg that they may flick to¬ gether ; 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 forc’d Meat, make them very fmooth and put a fmall bard of Bacon a top; then put them in the Oven, and when baked and of a good colour, take them out and difti them up, and put fome Cullis of Ham under and ferve them up hot. Other 206 THE MODERN COOK. Other jmall Grenadins. T Ake fome Paper and do it well over with fome melted Bacon, and garnifh your fmall Grenadins with the Paper; take a piece of forc’d 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 forc’d Meat be not too flight, to keep the Ragout from breaking it, and do the fame to them all; then take fome Sweetbreads blanch’d, and cut them in fmall Fillets the length of a Pin, Mufhrooms and Trades, put to them fome Gravy and fome Cullis, and put them over the Stove; when they are enough, put fome Cocks¬ combs cut in Fillets, fome bread; of a Fowl cut alfo in Fillets, and obferve that your Ragout be of a moderate thicknefs, and well relifh’d, and fill your Grenadins with it, and cover them with forc’d Meat, and a bard of Bacon each, and very fmooth, and put them in the Oven, and when they are done, take them out, put them in the Difh, and take off the Paper neat¬ ly ; then put over them a little Cullis, and ferve them up hot. You may alfo do them in meagre, in mak¬ ing a good forc’d Meat of Fifh, and make your Ragout of Fillets of Soals, or other Fifh, with fome foft Roe of Carps, Cullis of Cray- fifh, and the tails of the Cray-filh in the Ra¬ gout, or other Cullis meagre; then put them THE MODERN COOK. 207 in the Oven, and when done, take them out, and take off the Paper, then ferve them hot. Entres of Princefes. Ake the beft part of a leg of Veal, cut it in dices very thin, then beat them with the flat of your Cleaver pretty thin, and let them be larded very clofe with fmall Bacon; then put fome Bards of Bacon very thin in your Mould, and cut your larded Veal in long flips, much wider at top than bottom, to fit well in your Princeflfes, and place them one over ano¬ ther ; and when you have put them all round very clofe, you may put in fome fmall Pige¬ ons, as you did in the fmall Grenadins, or elfe a Ragout of Fillets of all forts of Fowls, as is mark’d in the Article of the Granades; cover your Princefies with fome forc’d Meat and bards of Bacon, and put them in the Oven; and when they are done, difh them in your Difh as neatly as you can, and put fome Cullis un¬ der them, and ferve them hot. You may make as many as you think proper to the big- nefs of your Difh. A?iother way to make Princefies, r T" 1 Ake fome Paper, and melt fome Bacon, 1 and do it over, then put it in your Prin- cefs as neatly as you can; take fome forc’d Meat ofPoupeton, which is ftronger than the others, and put in your Princefies, break a couple of Eggs, and dip in your Finger, and fpread your forc’d Meat as neatly and as even as 208 THE MODERN COOK. as you can about your Princeffes; but take care your forc’d Meat has body enough to keep in the Ragout you are to put in; do the fame to them all; then take fome Sweetbreads and blanch them, and cut them in Fillets as long as a Pin; put to them fome Mufhrooms and Trufles, with fome Cullis and Gravy, and let them do over the Stove till you think they are enough; then put fome Cocks-Combs cut in Fillets, and fome bread of a Fowl cut alfo in Fillets; take care your Ragout be well re- lifh’d, and put it in your PrincefTes, then cover them with forc’d Meat, and a bard of Bacon on the top, and bake them in the Oven; and when done, take and turn them in your Dilh, take off the Paper neatly, and put fome Cul¬ lis over, then lerve them up hot. You may alfo make them meagre, only mak¬ ing a good forc’d Meat of Fifh, you will find how to make them in the Articles of forc’d Meat, You muff make your Ragout of Fillets of Soals or other Fi(h, with fofc Roes of Carp, Cullis of Cray-filh and their Tails, or a Cullis meagre, and do them as the others before. How to make Pome I)amour. '""jpAke three Fowls, finge them, and fee they .1 be well pick’d ; take off the Skin of two of the Fowls, then put fome bards of Ba¬ con over them, and put them to the fire a roafting with the other: and when roafted O take them off, and pick all the white off; then i THE MODERN COOK, 209 then take a piece of Veal, a fmall piece of Bacon, and a Calf’s Udder, Muthrooms chop’d 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; then put them on a Table, and chop them very fine, and put the remaining part of the white of your Fowls to them ; then chop all well together, and put in a little crumb of Bread fteeped in Cream, three or four Yolks of Eggs, and garnifh your Pome d'Amours with Bards of Bacon very thin; then take the {kin 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 Pome d } Amour to fill it; afterwards put in your forc’d Meat* and make a hole in the middle, to put in a- little blanket of Fillets of Fowl: You muft: make the Blanket as here follows. Take a piece of Veal and Ham, cut them in Dice, with an Onion and Parfnip, then put them in a Stew-pan, over a flow Fire, and put in fome good Broth before it be coloured ; then put it over the fire with a crumb of white bread the bignefs of an Egg; take then the white of a Fowl, cut the two Wings in Fillets, and pound the reft in a Mortar; when well poun¬ ded, and your Cullis well feafon’d, take out the Meat with the Roots of your Cullis, and put in that which is pounded, and ftrain it through a ftrainer, and when {trained, take the Fillets of Fowls, and put to them fome of the white Cullis, and when cold, put it in . .Vox,, I, P your 2io THE MODERN COOK. your Pome d'Amour; and to finifh, cover them with the forc’d Meat, and a Bard of Bacon, fo put them a doing only with fome hot Afhes under and over: Take care they be very white, and when done, take them out one after ano¬ ther on a Plate, take off the Bards, and put them in their Difli, and warm your white Cul- lis, and put it over your Pome d'Amour, and ferve them up hot; there are feldom more fery’d than two in a Difh. At another time, if you have any Fowls left cold, or Turkey, you have nothing to do but to make the forc’d Meat as here menti¬ oned, and your white Cullis the fame ; and inftead of fkinning of your Fowls, you may ufe a fine Caul of Veal, and always put fome Ham chop’d very fine in the Nib at the bot¬ tom ; you muff alfo cut fome thin Fillets of Ham very fine, and mix here and there, that they may look like Veins; you may form them the fame as the other above, and put them a doing; you may alfo make them of the Skin of a Pig, if you’ll go to the Expence, but the infide all the fame. Another way of Pome d' Amour. '"IpAke three Fowls, and take off the Wings handfomely, and lard the white very neatly, and garnifh your Pome A Amour with fmall Bards of Bacon; then take the white of your Fowl larded, and put the point down¬ wards in the Pome dAmour, and a dice of Ham, one Fowl, and another dice of Ham, and THE MODERN COOK. 211 and fo continue till done; the Flam the fame length with the white of your Fowls; and when you have garnifh’d all round your Poupi- toniere, take fome forc’d Meat as before, and put a Ragout of fillets of Fowls and Mufh- rootn, as follows. Take fome bread; of Fowls, or of Chickens or Partridges, or Pigeons, Trufles, Mufhrooms, and Cocks-Combs; put all in a Stew-pan to¬ gether, with fome Cullis, Gravy, Effence of Ham, and the juice of a Lemon; let it be well feafon’d, and put it over the Stove to take tafle, and when cold, put it in your Pome d’ Amour, and cover it with Forc’d Meat and Bards of Bacon, and put them dowdy a doing, for fear of the white of the Wings of the Fowls fhould burn; and when done, take them out in a Plate, take off the Bards of Bacon, put them in the Difh with an Effence over, and ferve them up hot: You may alfo put an Italian Sauce under. You may make as many as you think will go in your Difh, according to the bignefs. Another way of Pome d* Amour meagre . AkefomeSoals, fcale them, and takeout the guts; they mud for this Ufe befmall ones, cut off die Head, Fins and Tail, then flic them in the middle, then flit crofs ways with¬ out going through, that the Bones may appear one way, and the other gaping, which is the back, rub then your Pome d'Amour with But¬ ter, mid garnifh them with Paper well but- P 2, 212 THE MODERN COOK. tered, then put in your Soals, and lay fome in with their fmall Point downwards, and crofs them one over another. When your Pome cTAmour begins to finifli, put in a little Salt: Make then a Ragout 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 Mufh- rooms and Trufles, tofs them over the Stove, and finge them with a little Flour; put in them fome meagre Gravy, or other, that de¬ pends on the Workman; feafon it with Pep¬ per, Salt, llices of Lemon, a clove of Rocam¬ bole: Then take the Fillets of your fried Soals, and cut them again in Fillets, and take off the fkin, put them in your Ragout, with the foft Roes of Carp, fome Artichoak bottoms, and Aiparagus, according to the Seafon. Your Ragout being well feafon’d, finifli by thicken¬ ing it with a Cullis of Cray-fifh, or Cullis meagre; fill your Pome d'Amours, take the Cruft of a Loaf about the Bignefs of your Pome d'Amour , rub it with Butter on both tides, and put it upon your Pome d' Amour, that the Cruft may juft go in a little; break an Egg, and bring the end of your Soals juft over the Cruft; do the fame to them both; then put them a doing foftly; and when they are done, turn them on a Plate, take off the Paper, difli them up handfomely, and put to them a Cullis of Cray-fifh, or other Cullis, and ferve them up hot, Re- THE MODERN COOK 213 Receipts how to drefs Mutton different ways. Hind Saddle of Mutton. T AKE the two hind Quarters of a Sheep, cut off the two Nuckles, that it may fet even on the Difh; then take off the Skin as neatly and as far as you can to¬ wards the Rump, without taking it quite off, or breaking it: Then take fome lean Ham, Trufles, Muflirooms, green Onions, Parfley, Thime, fweet Herbs, Pepper, Salt and Spices well chopt together, and lfrew it over your Mutton, where the fkin is taken off; then put the fkin over neatly, and wrap it over with Paper well butter’d, and tie it and put it to roaft; and being roafled, take off the Paper, and ftrew over fome Crumbs of Bread, and when it is well coloured, take it off the Spit, difh it up, and put under it an Effence of them, or a Shalot Sauce, and ferve it up hot for firft Courfe. A hind Saddle of Mutton a la Saint Minhouf, Y O U muft cut your Mutton as above men¬ tioned, and lard it with large Lardoons of Bacon leafon’d with Pepper, Salt, fweet Herbs, fmall Onions and Parfley; then garnifhing the bottom of an oval or large Gravy-pan that P 3 will 214 THE MODERN COOK. will hold it, put at the bottom Tome bards of Bacon, and dices of Beef, put in alfo fome Onions, Pariley, fmall Onions, fweet Herbs, and put in your Mutton feafon’d with Pepper, Salt and Spice, a bottle of Wine and ftrong Broth, and put over it the fame as under, bards of Bacon, dices of Beef, with a little Garlick and Bay-leaves, and put it a dewing with fire under and over; and when done take it out, and put it in the Difh, pare it neatly, and put over it fome crumbs of Bread mix’d with Parmifan Cheefe, and put it in the Oven to take a good colour, and ferve it lip hot with Effence under for firil Courfe. * / liind Saddle of Mutton in Surf out. DjPAkc a Saddle of Mutton as before, and -L road it, take off the Meat from the Fil¬ lets and Legs, take away ail the Nerves and Skins, and chop the Meat with fome fat Ba¬ con, Beef Sewet blanch’d, crumbs of Bread fteep’d in Milk or Cream, half a dozen Yolks of Eggs, feafon’d with Salt, Pepper, fweet Herbs, green Onions, and Spices, ail well pounded in the Mortar, and lay over your Saddle fome of your forc’d Meat; then you mud; have a good Ragout of Sweetbreads, or Pigeons, or Fillets of Fowls, or what you think proper, to put in the middle, and put over the red of your forc’d Meat, done as neatly as you can; rub it over with an Egg and crumbs of Bread, and put it in the Oven, and THE MODERN COOK. 2 i f and when you think it’s done, take it out, and put over it a Cullis as you think proper. A Leg of Mutton a loe. 'X'Ake a leg of Mutton well mortified, and beat it flat, and put it in a Pot with Wa¬ ter, Salt, Pepper, fweet Herbs, Cloves and Spices, flices of Bacon, a Bottle of white Wine, and put it a boilings and when it is done, take it out to drain, difh it up, and put over it an Italian Sauce, and ferve it up hot for fir ft Courfe. Leg of Mutton a la Bralfe. T Ake a leg of Mutton, and lard it with large flips of Bacon well feafon’d, then tie it with Packthread , and take a Pot, and put to the bottom bards of Bacon, dices of Beef well feafon’d with Pepper, Salt, Spices, fweet Herbs, and put in your Mutton with the fame Ingredients over it, and fee it be covered very clofe, and put to it fome Broth, and a pint of white Wine, and put it a doing with fire under and over; and when it is done, take it out and dry it well, and that done, put over it a Ragout of Sweetbreads, or other, as the Workman fhall think proper; put it in the Didi, and ferve it up hot for fird Courfe. Leg of Mutton glazd and larded. T Ake a Leg of Mutton, break the Bone, and flatting him a little, take off the top Skin, and lard it with fmall Bacon; tie it with P 4 Pack- ai 6 the modern cook. Packthread, that it may not break in the tak¬ ing 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 flice or two of Veal, with fome Onions, fweet Herbs, Cloves, Salt, Pepper, and wet it with Water or Broth, and put it a doing ; and when it is done, you’ll have another Glaze made as fol¬ lows; take fome flices of Veal and Ham, and Onions, that are well boil’d and drain’d, and take off all the Fat, and put it over the fire to confume till it comes to a Glaze; then put the larded fide of your Mutton in the Glaze; and when it is taking the Glaze, difh it up and ferve it up with a Ragout of Cucumbers in the Seafon, or any other, as the Workman fhall think proper for firft Courfe. Leg of Mutton with Saufages. HPAke a large Leg of Mutton, flit it in two, — take out the Bone, but leave the handle, then take fome of the Vleat out from the in- fide, cut it into dice with fome pickled Cu¬ cumbers, Mufhrooms, fome Ham and Bacon cut in Dice, Salt, Pepper, fweet Herbs, Par¬ ley, green Onions, a little Garlick and Spices, and put this Salpicon in a Cullis, and fee it be of a good tade; then lard your Mutton in the inflde with large Bacon well feafon’d, and put in your Salpicon cold, and roll it up in the Shape of a Saufage, and tie it up neatly, and put it in a Braife ; and when it’s done, take it out, and drain all the Fat from it, difh it THE MODERN COOK. 217 \ip, and put over the Cullis, with the Juice of a Lemon, and ferve it up hot for firft Courfe. Leg of Mutton a la Bourjois. T Ake a Leg of Mutton, break the Bone and flat it, take off the Skin, and lard it with fine Bacon, and make a fine Stuffing of fweet Herbs and fluff it, then put it on the Spit, with fome Paper over your Bacon, and put it to the fire 3 being done, take it off, and put to it an Effence of Ham, and the Juice of an Orange, and ferve it up hot for fir ft Courfe. Shoulders of Mutton roll'd. ■OpAke a fhoulder of Mutton, take out the ^ Bones, fpread it as broad as you can 5 then take a piece of Veal, take off the Skin 3 then take a piece of Beef Sewet, fome Bacon, Par- lley, green Onions and Mufhrooms, mix’d very well with Parfley, fweet Herbs, Spice, Salt, Pepper, two yolks of Eggs, with crumbs of Bread in Milk or Cream, and well chop’d and pounded together j then fpread your Mut¬ ton out as broad as you can, and lay fome of the forc’d Meat as neatly as you can over your Mutton ; then you muft have fome Ham and Bacon, cut in long fquare Slips, that you’ll lay along your Mutton on the forc’d Meat, one of Ham, and the other of Bacon, till it’s done 5 but leave a fmall Separation between each. 2i 8 THE MODERN COOK, each, to put fome Anchovies, Capers, Mufh- rooms, Parfley, chop’d Onions, fmall hard yolks of Eggs, and in each Separation one of thefe things, till you think there be enough; and then put over the remainder of your forc’d Meat, and fo continue 3 then roil it up in a Napkin very tight, tie it well, and put it in a Braife ; and when tis done, take it out and drain it well, difh it up with an Eflence of liana over it, and ferve it up hot for firft Courfe, or you may cut it in dices cold for fecond Courfe. Shoulder of Mutton, with a Ragout of Turnips. Ake a fhoulder of Mutton, take out the X Blade Bone as neatly as you can, and put in the place a Ragout of Sweetbreads, with Mufhrooms, Trufles, Cocks-Combs well fea- fon’d; and when done, let it be cold before you put it in, and take care to fow ic up tight, that it may keep its natural Form, and put it in a Stew-pan with fome Bards of Bacon, dices of Veal and Ham, Onions, Parfley, Thime, fweet Herbs, Salt, Pepper, Spices, with a Ladleful of Broth, and put it a doing with are under and over: then vou mud;have fome j Turnips cut in what fhape you think proper, and blanch them in boiling Water; then ilrain them off, and let them be well drain’d; then put them in a good Cullis, and let them be done enough 3 then take your fhoulder of Mut¬ ton out of the Braife, and fee it be well drain’d from ail the Fat, difh it up, and put over it 5 your THE MODERN COOK. 219 your Ragout of Turnips, and ferve it up hot for firft Courfe. Shoulder of Mutton a la Rouchi. T Ake a fore Quarter of Mutton, take out the Bones as neatly as you can from the Neck and Breaft, and lard the Fillet, not part¬ ing them from the fhoulder, and put it on a Spit toroaff; and when it’s done, put under it fome ftew’d Endive, and ferve it up hot with the larded part uppermofl for firft Courfe. Shoulder of Mutton in Epigram. T Ake a fhoulder of Mutton and roaft it, then take off the Skin as neatly as you can, about the thicknefs of a Crown, leav¬ ing the fliank Bone to it; then take the Meat, and cut it in fmall thin dices the big- nefs of a Shilling; then put it in a Culiis that is well feafon’d, and take care not to let it boil; then take the Skin of your fhoulder of Mutton, and put fome crumbs of Bread with fweet Herbs over, and put it on the Gridiron, and when it is taking Colour, fee that your Hafh be well feafon’d, difh it up, and put on it the broil’d Skin of your fhoulder, and ferve it up hot. Carbonados of Mutton glazed. T Ake a leg of Mutton, cut off as many dices as you can of an Inch thick, and flatten them with the Cleaver, and lard them with fmall Bacon as clofe as you can; then put them 220 THE MODERN COOK. them a doing as if they were Fricandeaux of Veal 5 and when they are done and glazed, put under a Ragout of Cucumbers, Lettice or Endive, and ferve them up hot; you’ll find how to make the Fricandeaux of Veal hereaf¬ ter mentioned. Mutton Collops. Ake fome Mutton that is well mortified. 1 that is dale, but fweet, take out the Skin and Sinews, and cut them finall and thin, about the bignefs of a Crown piece, fuch a Quantity, as you think will be enough for your Difh; take a Stew-pan with fome Butter, and lay your Collops in one after another, and take care they be very thin, and put over them a little Salt, Pepper, Spices, Parfley, and green Onions chop’d very fine, with fome Trufles or Mufhrooms, and put your Stew- pan over a fire that is very quick, and ftir them with a Spoon, and when you think they be done, drefs them in the Difh you are to ferve them in ; then put in the Pan a little Cullis and Gravy, with a Rocambole ; and when it is boil’d up, and a little thick, put in the Juice of a Lemon, and put it over your Collops, and ferve them up hot. Neck of Mutton larded with Parfey. T Ake a neck of Mutton, pare it neatly, take off the Bones from the Fillet, then lard it with Parfley, and put it on a Spit and roaft it; being roafted, take and difh it up. and THE MODERN COOK. 221 and ferve it with Shallot Sauce, or dew’d Endive. Leg of Mutton larded a la Braife, with a Ra¬ gout of Chefnuts. Ake a leg of Mutton, take off the Skim 1 and lard it with Bacon and Ham through and through, butfeafon your Ham and Bacon well, tie it and put it in a Braife j you will find in feveral places how to make the Braife ; then take fome Chefnuts, road them, and take off both Skins very clean, and put them in fome good Cullis of Veal and Ham, and put them over a flow fire; and when you find they begin to be very foft, fee they be well relid)’d, and put them over your Mutton, and ferve it hot for fird Courfe. Leg of Mutton , an Epigram\ Ake a leg of Mutton, and fkin it all round. about the thicknefs of a Crown, as far towards the Nuckle as you can; then cut off the Bone from the Skin and Nuckle, but be fure not to cut the Skin from the Nuckle; then take and cut fome thin dices of the Meat, and chop the red with Bacon, Beef Sewer, Ham, fweet Herbs, Parfley, green Onions, Shallots and Rocamboles, crumbs of Bread in Cream, the yolks of two or three Eggs, Pep¬ per, Salt, Spices, all well mix’d together, and put a layer of Forc’d Meat, and a layer of thin dices, and fo continue, till the Skin of your Leg hath taken its Form j clofe it up and put it 223 the modern cook. it in a Braife; and when ’tis done, take it out ; take off the Packthread, and let it drain, then put over it an Effence of Ham; you may alfo lard it with fmall Bacon very clofe, and glaze it as Fricandeaux of Veal, with what you think proper under it. Neck of Mutton larded mid glaz'd, Ake a Neck of Mutton, take out the Bones from the Fillet, and cut the Ribs ffiort, 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 dice of Ham and Veal, Onions, Cloves, fweet Herbs, and fome good Broth, and let it boil; when you And it is enough, take it out, and drain the Broth off in a Stew-pan, take off 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 difli with dew’d Endive under, or what you think proper. Sheep Rumps with Rice. fome Sheep Rumps well cleaned and blanched, and put them a dewing in a good Braife; and when they are enough, take them out to cool; then take fome Rice well wafli’d and pick’d, put it in a little Pot with fome good fat Broth, with an Onion duck with Cloves, a little Pepper and Salt, and fee it be well feafon’d, and very thick, and when it’s done, put it to cool; then take your Sheep Rump?, and put round them the Rice as neatly THE MODERN COOK. 222 as you can; do them round in Eggs, and crumbs of Bread over them: And 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 Rumps in a Frying-pan, fee they be of a good colour, and dilh them up with fryed Parfley round. Sheep Rumps with Parmifan Cheefe. T Ake and put your Sheep Rumps in a good Braife, as before, and when done, put them to cool 5 then take fome crumbs of Bread very fine, and as much Parmifan Cheefe mix’d together, then take your Rumps and dip them in Egg, and put the Crumbs of Bread and Parmifan Cheefe over; and if you find that once doing over is not enough, do them twice, and fry them in good Flog s Lard of a good colour, and ferve them with fryed Parfley. Sheep Rumps with Parmifan Cheefe another way. '“F'Ake your Rumps, being well fiew’d in a Braife,and well drain’d, and put them hand- fomely in the Difh you ferve them in; put over them fome good Cullis, and flrew over them fome crumbs of Bread, with half Par¬ mifan Cheefe, then wipe the rim of your DUh as clean as you can, and put them in the Oven, or under a cover, to take colour, and ferve them up hot. Sheep I 224 THE MODERN COOK. Sheep Rumps a la St. Menough. HpAke your Sheep Rumps, being done put -*• them in a good Braife, and when they are done enough, take them out with fome of the Fat that you turn them in, and put fome crumbs of Bread over, and when they are all done put them upon a clean Gridiron to broil fee they be of a good colour, and put under them a Ramolade Sauce. Sheep Rumps fryed with Forc'd Meat round . T Ake your Sheep Rumps well ftew’d in a Braife, take them out, take off the Fat, and put round them fome good Forc’d Meat, and dip them in Eggs, and do them over with crumbs of Bread, fry them in good Hog’s Lard, with fryed Parfley round, and ferve them up hot. They are alfo done without Forc’d Meat, being done in a good Braife ; dip them when cold in Eggs and crumbs of Bread over, and fry them 5 then difh them up, and gar~ nifh them with fryed Parfley. THE MODERN COOK. 225 Of Braifes and Forc’d Meat. Braife for all forts of Butchers Meat. T A KE a Kettle, and line the bottom with dices of Bacon, dices of Beef, and dices of Onions 3 then put in it your Meat, and feafon it with Salt, Pepper, Onions, Carrots, fweet Bafd, Thyme, and Bay Leaves j then lay over it more dices of Beef and Bacon 3 then cover it, and let it be done fire under and over. You may in this fort of Braife drefs Ribs of Beef, Mutton Saddles and Loins of Mutton, Buttocks of Beef, or any other fort of coarfe Meat, which is put in Braife. A white Braije. Ake a Kettle, and line it with dices of Ba- 1 con, dices of Veal, fome Onions cut in dices, you may put in fome Turkeys or Pul¬ lets, and all forts of white Meat 3 feafon it with Salt, Pepper, fweet Bafil, Thyme, Bay- leaves and Garlick, and then boil your Meat. This Braife may ferve you for all forts of roul’d Meat. Minced Meat made with Fijh . '“PAke fome Carps, fome Pikes, and other **• Fifhes 3 fkim them and take out the Bones, and mince all thefe together upon a Table; Vol. I. put 226 THE MODERN COOK. put in a crum of Bread boil’d in Milk, eight or nine Yolks of Eggs; put in it a good piece of Butter, and feafon it with Salt, Pepper, fine Herbs, and fine Spice, minced Muffirooms and Trufles, if you have any; put your min¬ ced Meat into a Mortar with your whites of Eggs beat to fnow; pound ail together: After which take out your Stuffing, and make ufe of it for any thing you think proper, for Gre¬ nades, Grenadines in Meager, for Loaves of Carps and of Soles. A Hajh for all forts offnall Loaves. T Ake the Fleffi of Pouts or Chickens ready drefs’d, and mince it; put it into a Stew- pan with a piece of Butter, a fmall Onion minced very fine, or green Onions, and give it fome toffies over the Fire; then put in fome minced Muffirocms, and fome Trufles, if you have any; moiffien it with a little Gravy and Cullis; let it be of a good Tafte, and thick enough ; then put in your minced Meat, and the Juice of a Lemon; you may make ufe of it for all forts of fmall Loaves, which you will find in feveral Articles. You may make min¬ ced Meat of Partridges, or of Pheafants the fame way ; the difference is, that you muff beat the Bones of your Partridges and Pheafants, and Train them off with fome of your Cullis, and that ferves to thicken your minced Meat of Partridges, and you may make ufe of it for all forts of fmall Loaves, jForc’d THE MODERN COOK. 227 Forc’d Meat for a Foil pet on. Ake part of a leg of Veal, and fome good J- Sevvec blanch'd, with lome Bacon alfo Blanched, all well minced ; put in fome Trufles and fome Mufhrooms minced, fome green Onions and Parfley, a crum of Bread boiled in Cream, two whole Eggs, and two Yolks of Eggs, and make ufe of this minced Meat to form your Poupeton. You may make Pou- petons of Quails, of Partridges, of Pheafants, of Ortolans, and of what elfe you pleafe ; the difference is only in the Ragout you put in; the fame minced Meat always ferve. Forc’d Meat with Cream. Ake a piece of Veal, cut it in pieces, with A a piece of Bacon, and a piece of Beef Sewet; put it all in a Stew-pan over the Fire, and let it have fome Toffes; then feafon it with fome Salt, Pepper, fweet Herbs, and fine Spice, with a little Garlick ; after which, put them all upon a Table, and mince them to¬ gether; put in a bit of crum of Bread the bignefs of your Fifl boiled in Milk, and feven or eight Yolks of Eggs; beat up half of the whites to Snow, put them all into a Mortar and pound them well. Make ufe of this min¬ ced Meat for all forts of Pouts, Fowls in Caul with Cream, and other things you have occa- fion for, as for Grenades, Grenadines, and Pomes d’Amour. Forc'd 228 THE MODERN COOK. Forc’d Meat for all forts of Fowls. R Oaft a Chicken or Pout, then take the Meat of it, 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 together; being minced, leafon it ilightly with Salt, Pepper, fweet Herbs, fine Spice, Mufhrooms, and Trufles, if you have any, with fome crum of Bread boiled in Milk, and a couple of Eggs; mince all together again, and make ufe of it with all forts 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 fort of minced Meat may ferve alfo for Boucons and for Rifoles; that of Partridges is always the bell; for your Rifoles; when you can have any, make ufe of it inftead of any other. Of TKE MODERN COOK. 229 Of Entries of Pigeons. Entry of Pigeons (a Aurore.) P ICK your Pigeons dry, gut them, and blanch them over a Charcoal Fire; next pick them clean : then take fcraped Bacon, Parfley, green Onions, Bafil, Pepper, Salt, fine Spice, Champignons and Trufles; the whole being well hafh’d, put it into the Body of your Pigeons, and fpit them upon a Skewer wrap’d up in llices of Bacon, and Pa¬ per tied round ; let them be very white: Then provide as many Fricandoes as you have Pige¬ ons, which are made of a Fillet of Veal; this mu ft be all in readinefs. Take your Fillet of Veal, cut it in Slices, and beat them flat, next lard them with fine Bacon, and this done, cut them in pieces the bignefs of a Sweetbread of Veal, and ftew them in a Stew-pan with a Bunch of Sweet Herbs and three Cloves; the Bunch is made of Parfley and green Onions: Put in alfo a bit of Veal, with a (lice of Flam ; moiften them with half Broth and half Water: Your Fricandoes being done, take them out, ftrain off the Broth, and put it over the fire again, till it is boiled to a fhort Sauce, and turned to Caramel; then putin it again your Fricandoes upon the Bacon, and fet them upon hot Cinders, fo that they may glaze as they fhould; and when you are ready to ferve Q~3 up. 230 THE MODERN COOK. up, take your Pigeons off the Spit, take off the flices of Bacon, difh them up, and put be¬ tween each Pigeon one of the Pricandoes, with an Effence of Ham over them, and ferve them up hot for Entry. Entry of young Pigeons (a la Poele.) T Ake the midling fort of Pigeons, pick them dry and clean; but to have them fooner done, blanch them over a Charcoal Fire 3 if you pick them hot, they will be very white; when they are pick’d very clean, take a Stew- pan, garnifh the fame with dices of Bacon, of Veal and Ham; then place in your Pigeons, and feafon them with Pepper, Salt, and fweet Plerbs; make another Layer with fome fmall ilices of Ham, of Veal and Bacon, together with fome dices of Onions, and let them flew very foftly 3 you mud take care they be not too much done 3 when they are enough, take them off, drain their Gravy through a Strainer, and fkim off the Fat 3 then put them into the Stew- pan again, and let them boil dow, till they turn to Caramel 3 then put in your Pigeons with the Bread downwards, to make them get a good Colour 3 when you are ready to ferve, difh them up 3 then put a little Cullis in the Stew-pan, with a little Gravy and Broth, ac¬ cording to the colour you would have your Caramel, and fkim it well; put in it fome Lemon Juice, and your Cullis under your Pi* geons, and ferve them up hot for Entry. Other THE MODERN COOK. 231 Other Entry of Pigeons (a la Poele.) Ake large Pigeons, pick them dry, and blanch them upon hot Cinders, or over a Charcoal Fire ; pick them clean, cut off the ends of their Claws, and fplic them in the Back, place them in a Stew-pan Belly downwards, with fmall flices of Ham under them; then Buff the Belly of your Pigeons with Cham¬ pignons, Trufles, Parfley, green Onions, Ba- fil, fine Spice, Pepper and Salt, and after that a flice of Bacon: Cover your Stew-pan, and let it ftew Fire under and over; when they are half done, take off the flices 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 ftewing, fki.m off the Fat from the Gravy w r hich you took out of it, and put in again your Pigeons with a Lemon Juice; and ferve them up hot for Entry. Entry of Pigeons au Gratin. r | 'Ake young Pigeons pick’d dry, blanch dh them again over a Charcoal Fire, then pick them very clean; and when they are well pick’d, fplit them in the Back: Then take the Livers, which you mince with fcraped Bacon, Parfley, green Onions, Champignons and green Trufles, feafoned with Pepper, Salt, fine Spice, and fweet Herbs, but all moderately: Then put in a Silver Difli flices of Bacon, of Veal, and of Ham; after that place in it your Pige¬ ons and put your Forc’d Meat mentioned before 0.4 into 232 THE MODERN COOK. into their Bellies ; and then lay over each Pi¬ geon a fmall dice of Ham and Veal: There is no need to put much Seafoning, by reafon of the Ham: Cover them with another Didi, half as fmall again as the other, and take a white Napkin moidned, which put all round the Difh, to hinder it from taking vent; then put it a dewing over a fmall Stove; it being done, didi it up with an Effence of Ham in another Difh, and ferve it up hot for a fmall Entry, or Bors d'Ouvre. Other Entry of Pigeons au Gratin. ' Ake fome Pigeons as above, pick and or- der them likewife as clean as you can; put in a Stew-pan dices of Bacon and of Veal, alfo fome fmall dices of Ham and Onions; then place in it your Pigeons: Make a fmall Seafoning with Fardey, fcraped Bacon, Pepper, green Onions, Salt, lweet Herbs, fome fat Liver, Champignons and Trudes; the whole being well minced together, put it in the Belly of your Pigeons, and let the Seafoning be as it diould, but take care not to make it too fait; then cover it with a Layer of Veal and dices of Bacon; and 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 into it; and fo put your Difh upon a Stove, to make them dick to the bottom of the Difh ; keep the Border of your Difh clean ; then put in it a little Effence of flam, or elfe an Italian Sauce (the way of making THE MODERN COOK. 233 making which you will find in the Article of Cullis, and ferve up the whole hot. Entry of Pigeons the Italian way. Ake the middling fort of Pigeons, blanch X them over a Charcoal Fire, and pick them very clean ; let them be as white as pofi- fiblej then tie them fo, that the Feet be not parted from the Body of the Pigeon; then take a Stew-pan, garnifh the fame with dices of Veal, and a little Ham; then put in it your Pigeons, and feafon them with Pepper, Salt, Cloves, Ball), Lemon-flices, Onions, a crum of Garlick, a little Coriander Seeds, a little good Oil, and a good Glafs of Champaign or white Wine; continue to cover them with a layer of dices of Veal and Ham, and let them flew with a dow Fire; but before they are quite dewed, you mud keep in readinefs an Italian Ragout, which is made as follows, •viz. Take fmall Champignons that are very white, with fome other, which being cut fmall, put the whole in a Stew-pan, with a little Oil, a little Garlick and Shalot; put this a Moment over the Fire: this done, moiden your fmall Ragout with Veal Gravy, fome Cullis, and a little Edence, a good Glafs of Champaign, and a Lemon diced ; fkim well off the Fat, let it be relifhing, then put it into another Stew- pan well tinn’d, take out your Pigeons to drain, wipe them dry, put them into your Ra¬ gout, and ferve them up hot for Entry. 234 THE MODERN COOK. Entry of Pigeons the Italian way in another manner. Our Pigeons being pick’d £s thofe before. •*- and Hewed dry, take fome Cock’s Combs, which muft be blanched very white, fmall Champignons, 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 ano¬ ther manner. S Cald well your Pigeons, and when they are very clean, fplit them in the Back; take out the Intrails, and leave the Livers; put them in a Difh, and feafon them with Pepper, Salt, Bafil in Branches, fome Bay Leaves, whole green Onions, Parfiey, Lemon Juice, Oil, and a Glafs of Champaign; let them marinate during an Hour, when they will be ready to be ferved up; a quarter of an Hour before they are difh’d, put them in a Stew-pan with the Marinade over the Stove, and take care to turn them, for this will be done in a Mo¬ ment. Your Pigeons being done, take them out, and fkim well their Marinade in which they have been done; put in it a little Veal Gravy and Cullis, then firain all together through a Silk Strainer: Place your Pigeons in the Difh they are to be in, and put over them your Gravy, and ferve it all up hot; this fort of Entry is commonly ferved up in fmall Difhes, andierves for a fmall Entry. Entry THE MODERN COOK. 237 T Entry of Pigeons (in Surprize) in Lett ice. Ak Cabbage Lettices, blanch them, and let them drain ; being drained and well fqueezed, take young fcalded Pigeons, trufs them in as if they were to be put in a Com¬ pote; but let their Heads be on; blanch them in hot Water, then pick them well and clean, and wrap them up in your Lettices with Pack¬ thread tied round them; take a Stew-pan big enough to hold your Pigeons; garnilh your Stew-pan with Dices of Veal and Bacon, and fome fmall Dices 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 Dices of Veal and Ba¬ con ; moiDen them with Broth, and fet them a Dewing very Dowly, Fire under and over; and when they are done, and you are ready to ferve up, take them out, and let them drain; then difli them up with an Effence of Ham, (which you will find in the Article of Effence or Cullis; which any Perfon having been bu fix Months inDru&ed in Cookery, will eafily learn to make in giving Attention;) and ferve it up hot for Entry. Entry of young Squab Pigeons (in Surprife) in large Onions. T Ake young Pigeons as before, blanch them well in hot Water, and pick them clean ; inDead of wrapping them up in Let¬ tices, you muD take large Onions well blanch¬ ed,, 136 THE MODERN COOK. ed, take out the Hearts of them, fo that the Pigeons may have room in them; there muft be two of thefe Onions to one Pigeon, a large one for the Body, and a fmaller one for the Neck: Your Pigeons muft be well trufs’d; then garnifh your Stew-pan with flices of Ba¬ con, as done before ; then order in it your Onions, together with your Pigeons, and fea- fon them with Pepper, Salt, Cloves and fweet Herbs, and lay flices of Bacon and Veal over them, and moiften them with a Ladlefull of good Broth, and fet them a ftewing fire under and over. Take care they be not too much done; and when they are done, take them off, and let them drain upon a clean Napkin, fo that the Gravy may come out as it fhould, and wipe them dry with a Linen Cloth; be¬ ing ready to ferve up, order them in your Difh, put in an Eftence of Ham over them: Let your Eftence be relifhing, and ferve them up hot for Entry. Entry of Pigeons (in Surprife) in Cucumbers. P Eel your Cucumbers, and take out the Seeds; then blanch them with one Boil, and put them in cold Water, then drain them ; in the mean time fcald your young Pigeons, and v trufs them well with the Feet infide; let them be blanch’d in hot Water, and pick them very clean : Your Pigeons muft not be too large, fo that the Cucumbers may hold them, and their Heads muft not be cut off, to (hew that they are Pigeons: Let your Stew-pan be big THE MODERN COOK. 237 big enough to hold them ; garnifh your Stew- pan with llices of Bacon, as before, together with lome fmall dices of Veal and Ham ; then order in it your Cucumbers together with your Pige¬ ons, and feafon them with Pepper, Salt, Cloves, fine Spice and Onion; then moiden them with good Broth, and put them a dewing; and when they are done, and you are ready to ferve up, take them out, and let them drain, then difh them up with an Effence of Ham over them, and a Lemon Juice. If you will ferve them up with Parmefan, you need but put fcraped Parmefan drewed over them, and make them take a Colour in your Difh. Entry of Pigeons (in Surprife) in 'Turneps. TNdead of Cucumbers take Turneps, and $ hollow them, pare them and blanch them ; then take a little fine forc’d Meat, which put into your Turneps: The way of making fuch forc’d or minc’d Meat you will find in th« Article of forc’d Meat: Then put in your Pi¬ geons, which are truffed and ordered as be¬ fore, and feafoned like the Cucumbers; when they are ready take them off and let them drain; then difh them up with a little Cullis and Le¬ mon Juice, and ferve them up hot for Entry: See they be relifhing, and of a good colour. Entry of Pigeons (in Compote.) T Ake the middling fort of Pigeons, fcald them, pick, gut and trufs them with the Feet infide the Body; put a fmall Skewer crofs through the Thighs, that the Feet may keep 238 THE MODERN COOK. keep flicking in the Body, then blanch them in hot Water; they being blanch’d, put them into cold Water, and pick them clean ; then put them in a Stew-pan with a lump of But¬ ter, a Bunch of fweet Herbs, and fome Mufh- rooms; then put them over the Fire, and flir them now and then; after that thicken them with a dud: of Flour, and moiften them with good Broth ; whilft they are a doing, take care to fkim off the Fat; being dene, fee they be relifhing: 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 thicken’d, put in it a Lemon Juice, and ferve them up hot for Entry: It is done the fame as a white Fricaffee of Chickens. Other Entry of Chicken (in Compote) with Oil. /^Hufe your Pigeons thefameasthofe before blanch’d and truiTed, put them in a Stew- pan, with a Bunch made of green Onions, Parfley, a fmall Branch of Bafil, fome Cloves, and a Clove of Garlick; the whole being well tied up together, put all this with your Pi¬ geons; then add to it fome fmall Champig¬ nons, Trufles, and fmall bits of Sweetbreads of Veal, and pafs it as before; put in it good Oil inflead of Butter, and a little Flour; then moifien it with Broth, and a Glafs of Cham¬ paign, or other good white Wine; fee it be well fkim’d, and of a good tafle; thicken your Sauce with Yolks of Eggs and Cream, or elfe put THE MODERN COOK. 239 put in it the Juice of a Lemon, a few An¬ chovies, a crumb of Shalot, a Rocambole, and ferve it up hot for Entry. Another 'Entry of Pigeons (in Compote) with a brown Sauce made with Oil (a la Proven pale.) /^vRder your Pigeons the fame as thofe men- tioned before; the only difference is, that you moiften them with good Veal Gravy, and good Cullis, and a fiat ladlefull of good Oil, with a Bunch of fweet Herbs, as done before, fome dices of Ham, fmall Champignons, and Trufles, if you can get any, a couple of Glaf- fes of Champaign, or a Glafs of Rhenifj Wine, which I account the beft for all forts of Fri- caffees I give this Advice, that they may de¬ pend on it to be good 5 only Champaign being dear, and not common in every Country, they do not care to ufe it; thus a Glafs of good Rhenijh 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 Relift) ; andinferving them up, add to them the Juice of a Lemon: But we always muff conform our felves to the Tafte and Palate of thofe we entertain j fome cannot endure the tafte of Garlick or Rocam¬ bole, tho’ they ufe them very much in France , and particularly among the Italians , Spani¬ ards and Portuguefe , without forgetting our Gafcoofis: All the matter is, that thefe forts of things muff be ufed moderately, fo that it may agree with all forts of Palates; all muff be 240 THE MODERN COOK. flight and of a good Taftc, and ferve them up hoc for a final! Entry. Entry cf Pigeons (in Surprife.) r I"' Ake young tame Pigeons, fcald, trufs and blanch them, put them a Hewing in a fmall Kettle, with flices of Bacon and Lemon ; then prepare a fmall Ragout made with Sweetbread of Veal and fat Liver; cut alfo fome fmall Champignons, together with fome Trufles and Cocks Combs: Put the whole in¬ to a Stew pan with good Gravy and Cullis. This being done, and of a good tafte, 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 muff be Turkey Eggs if you can get any, or Duck Eggs, and cut them open only on one end, fo that your Pigeons may be able to enter: Wafh 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 cutoff before, and make it Hick or hold by means of a little Pafte round it the bignefs of a Packthread; then dip it in Eggs, and ffrew ic with fine crum of Bread; obferve that nothing of the Shell muff appear : Being ready to ferve up, fry your Egg-fhells in Plog’s Lard; garnifh your Difh with fry’d Parfley, and ferve ic up hot for Entry : I do not fee here any Quan¬ tity, which muff be according to the Difh you will ferve in. Entry THE MODERN COOK. 229 Entry of Pigeons (a /’ Araignee.) T Ake young Pigeons, fcald and gut them on the fide of the Craw ; then take a Sal- picon, made with fome bits of Sweetbreads of Veal and fat Liver, together with Cham¬ pignons, green Trufles, if you can get any, green Onions, Parfley, Pepper, Salt, fweec Herbs, and fine Spice ; the whole being well feafon’d, put them over the Fire with a lump of Butter and melted Bacon, then fluff there¬ with your Pigeons, and bring up their Feet to the very Neck, the Head upon the Bread of them, and dick through them fome fimall Skewers, to keep off the Wings; then take fome dices of Ham, and lard the Pigeons with them, to each Pigeon eight dices of Ham; and obferve that you mud make them have the Figure cr Form of a Spider, as much as pof- fibly you can : Then put fome dices of Ba¬ con in a Stew-pan, and place your Pigeons in the fame with lmall dices of Ham and Veal; feafon them dightly with Pepper, Salr, fweec Herbs and fine Spice, with fome dices of Ba¬ con over them, and put them a dewing gently; let them not be top much done, and ferve them up with an Effence of Ham, and the Juice of a Lemon, or elfe with an Italian Sauce, cr a Sauce (a la Romdme ,) and ferve them up hot. You’il find the way of making thefe Sauces in the Chapter of Sauces. Entry : VoL. I. R 230 THE MODERN COOK. Entry of Pigeons (in Mirletons.) T Ake large young Pigeons, which they call in France Pigeons cochois , pulled dry, finge and pick them clean; gut them by the Neck, and take out the great Bones; then put into them a Salpicon made with Sweetbreads of Veal, Champignons, green Trufles and Ham; the whole being cut into fmall Dice, and feafoned with Parfley, green Onions, fwect Herbs and fine Spice; put all together over the Fire with fcraped Bacon: See it be of a good tafie, and fluff therewith your Pigeons; then blanch them again in a Stew-pan upon the Stove with good Butter: See they be very plump and round, and lard them with fine Ba¬ con, two Rows on each fide of the Breafl, fo that the Breafl remain wholly uncovered, the fame upon the lower part of the Body; lard them alfo with Parfley Leaves, roafl them on the Spit, and ferve them up hot with an El- fence of Ham, and the Juice of a Lemon for Entry ; and let the whole be relifhing. Other Pigeons infancy , which are ordered almofl the fame way as thofe here above. XJ T them through the Craw, and fluff them with a Salpicon the fame as thofe before ; inflead of larding them with Bacon, they are larded with Parfley : They being done a above, when you are ready to ferve, fplit your Pigeons in the Breafl, and put two Cocks- Combs in each Pigeon, which will look like a what THE MODERN COOK. 231 a what you pleafe; then didi them up with an Effence of Ham, or an Italian Sauce, and ferve them up hot for Entry. Pigeons (in Compote) with green Peafe and a brown Sauce. T Hefe Pigeons are ordered the fame as thofe before 3 all the difference is, they are moidened with good Gravy: Serve them up hot ; obferve 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 re- lifhingh ferve them up hot for Entry. Another Entry of Pigeons with tops of Aspara¬ gus drefs d like green Peafe. Y Our Pigeons mud be ordered as before, with this only difference is, that your Pige ¬ ons mud be enough before you put in your Afparagus 3 here you have the way of dreffing Afparagus like green Peafe, with all forts of Meat: If your Afparagus are large, die them in four, and cut them as fmall as green Peafe, and go on cutting as long as you find them tender 3 and when they are cur, blanch them, then put them in cold Water, and let them drain in a Sieve 3 your Pigeons being al- mod done, put in your Afparagus cut fmall, the Quantity you think fit: The whole being done, and well (kinn’d, thicken them with R 2 Eggs 232 THE MODERN COOK. Eggs and Cream, and difh up your Pigeons, and put over them your Afparagus; you mull: take care they be of a good tafte, and ferve them up with a brown Sauce; then moiften them with Gravy inftead of Broth; you may cut your Pigeons in halves, if you will, or elfe into four, and drefs them the fame as if they were whole, provided all be of good tafte, and that your Pigeons are not too much done. Another .Entry of Pigeons in Fricandoes , with Afparagus fops. r T" 1 Ake fmall young Pigeons, pick them and a blanch them upon a Charcoal Fire ; be¬ ing well pick’d lard them with fine Bacon, then ftew them in a Stewing-pan, with dices of Veal and Ham, and a bunch of fweet Herbs. Your Pigeons being done, take them off, keep them hot, and ftrain oft' the Broth wherein your Pigeons have been a ftewing; put it over the Fire and let it boil, till it begins to turn to Caramel, and then 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 nowand then; then take your Afparagus cut like Peafe, put them in a Stew-pan well tin’d, with Butter, a little Bacon, and a Bunch of fweet Herbs; this done ftrew them with a duft of Flour, and moiften them with good Broth: When you are ready to ferve up, thicken your Sauce with Eggs and Cream, and fee they have a good Re- lifh, THE MODERN COOK. 233 li{h, and put in your Difh 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 ufedwith all forts 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 Mafter’s liking. Entry of Pigeons (au Soleil.) P ick your Pigeons very clean, leave the Wings and the Heads; put minc’d Meat into the Belly of your Pigeons j then put into a Stew- pan dices of Bacon, and place your Pigeons in it, and feafon them with Pepper, Salt, and Bafil j cover them again with another laying of dices of Bacon, then take boiled Milk, with a little Coriander Seed boiled in it, which be¬ ing drained, put it over your Pigeons j take care they boil not too faft, a quarter of an hour will be enough: Keep good Hog’s Lard upon the Fire, and make a Pafte as before, viz. Take two handfulls of Flour with good Beer, and make a Batter; then put fome whites of Eggs beaten up to Snow in your Batter, and half a Glafs full of Oil; take off vour Pige¬ ons, put them in your Batter and fry them; fry likewife a little Parffey to garnifh them with, and ferve it up hot for Entry, or Hors d'Oeuvre , which is the true way ofdreffing Pigeons (au Soleil.) 234 THE MODERN COOK. Another way of drejjing Pigeons (au Soleil.) r Our Pigeons muft always be ordered as JL before; all the difference is in the Legs and Feet: ’Tis certain, that all Cooks do not work the fame way, and tho’ I approve of this faihion, I will not fay it is the bed:; his only to let thofe who will fee this Treatife know that it is made to content the Publick. Your Pigeons being fcalded and well clean’d, put them in a Stew-pan, with dices of Bacon and Ham ; then place in it your Pigeons, which muft be duffed with a little forc’d Meat; dick a fmall Skewer all along through their Neck, to keep them drait, which is done before they are put in the Stew-pan, and feafon them with Pepper, Salt, fweet Herbs and fine Spice; then cover them with a Layer of dices of Veal, Ham and Bacon, put to them a Ladleful of Broth, a Glafs of Champaign, or other white Wine, and let them dew Fire under and over, a quarter of an hour will be fufficient. Then make a Batter with as much Flour as you think may ferve for the Number of Pigeons you have, together with two or three whites and yolks of Eggs; moiden your Fade with Champaign, or other white Wine ; fee that your Batter be not too thin; put in it a fmall Glafsful of Oil: During all this while, keep Hog’s Lard a warm¬ ing ; then take out your Pigeons, let them drain, put them in the faid Batter, and fry them to a good Colour, and fry fome Pardey to garnifh them with. There are fome that drefs THE MODERN COOK. 235 drefs the fame Pigeons (au Soleil) and order them all the fame as here; but inftead of mak¬ ing a Batter, they flrew them with crums of Bread and Eggs, and fry them: All which de¬ pends only on a good tafte) and ferve them up hot for Entry. Entry of Pigeons with Ba/il. r Ake of the fame Pigeons fcalded, well pick’d -®- and gutted; trufs the Feet infide, make a little fine forc’d Meat, and fet them a flew- ing upon a fmall Charcoal Fire with your forc’d Meat; obferve that your Bafil mufl: prevail; then braile them as followeth, viz. Take a fmall Kettle or Pot, put in it flices of Bacon and Veal, and place in it your Pigeons, and feafon it with Pepper, Salt, Onions, Cloves, and much Bafil; cover it with the fame flices of Veal and Bacon, and put it a ftewing; when it is done, take out your Pigeons and drain them; then dip them in beaten Eggs, and ftrew them with fine Crums of Bread, fry them, and garnifli your Difh with fry’d Parf- ley, and ferve them up hot for Entry. Entry of Pigeons (in Bignet.) T ake fome fcalded Pigeons, fplit them in the Back; take off their Heads and Feet, and trufs them; take a fmall Kettle or Stew- pan ; put in it fome flices of Bacon, and then your Pigeons feafoned with Pepper, Salt, fweec Herbs and fine Spice; then cover them with fome flices of Bacon and Lemon, pouring into R 4 it 236 THE MODERN COOK. it a Glafs of white Wine; put the Cover over and let them Hew; but let them not be too much done: Being dewed, keep ready a little forc’d Meat, and duff your Pigeons therewith ; you mud keep your Pigeons white, and take care the forc’d Meat keeps in; then make a Batter with Flour, Pepper, and two Eggs beaten up with white Wine or Beer, together with a little Oil; then put your Pigeons into your Batter, and fry them ; ferve them up for Hors d'Oeuvre , or a fmall Entry upon a Napkin gar- nifhed with fry’d Pardey. Marinade of Pigeons. Ick your Pigeons very clean, and blanch JT them, cut them in two, then beat them flat, and put them in a Stew-pan with Onions, Pardey, Pepper, Salt, Cloves, Bafil, a lump of good Butter, a Ladleful of fat Broth, and fome Vinegar; thefe being boil’d a little, dip them in whites of Eggs, and then in Flour, and let them be fry’d immediately ; order them handfomely upon a Napkin, garnidied with fry’d Pardey, and ferve them up. Entry of Pigeons (a la Regenco.) npAke young Pigeons, fcaldthem, trufs their Feet inlide the Body, and put them a dewing over a clear Charcoal Fire; put fome dices of Bacon in a Kettle or Pot, and put in your Pigeons; feafon them with Pepper, Salt, lweet Herbs, fome dices of Onions, with a couple of Lemon dices; put over them dices of THE MODERN COOK. 237 of Bacon, and put them a Be wing 3 take fome bottoms of Artichokes boiled, let them be very white, with fome fmall Fricandoes the bignefs of the hollow of your Hand well glaz’d 3 take fome Champignons cut in four, with fome Butter 3 put them over the Fire with a dud of Flour drewed over them: Moiden it with a Ladleful of good Broth 3 add to it a Bunch made of green Onions, Parlley, fweet Herbs and Cloves 3 flew it and thicken it with five yolks of Eggs, putting into it a dozen of dew'd Cocks-Combs, which are commonly kept in a white Sauce 3 take off your Pigeons, and pur them into your white Sauce, and take as many Bottoms of Artichokes as you have Pigeons, and order them in a Difh : When you are rea¬ dy to ferve up your Pigeons, put upon every Artichoke bottom a Pigeon, with the Cocks- Combs over them, and between each Pigeon a Fricandoe, and ferve them up hot for Entry. Other Pigeons with Artichokes . T Ake fome Artichokes, boil them till you can get out the Choaks 3 take fome young Pigeons fealded, trufs their Legs infide their Bodies 3 don’t take off their Heads, and boil them over a clear Charcoal Fire as before 3 take out the Chokes, put them in your Difh 3 make fome forc’d Meat, as that of Poupeton, put the fame upon the bottom of your Artichoke Leaves, to hinder the Culiisfrom running out 3 make a Ragout with Sweetbreads, Champig¬ nons and Cocks-Combs, which maiden with good 2 3 8 THE MODERN COOK. good Gravy, good Cullis and good Effence; take oft* ycur Pigeons, put them in your Ra¬ gout, Jet it be relifhing, putting to it the Juice of a Lemon, and difli it up a Pigeon in each Artichoke, and as much cf the Ragout as each Artichoke will hold; continue to lay upon them of the fame forc’d Meat, but fo that the Head of your Pigeon may be feen; then put them in the Oven, and fkim off the Fat, wipe the Border of your Difh, and put over it a little Cullis, with the Juice of a Lemon, and ferve it up hot for Entry. Forced Pigeons for Entry. *Ake good large Pigeons, pick and finge them, then gut them through the Craw, and bone them; all the Bones being out, fluff them with good forc’d Meat; the way of mak¬ ing it you will find in the Article of forc’d Meat. At another time you may fluff them with Sal picon, inftead of forc’d Meat, which they then call bloted Pigeons: Take fome Sweet¬ breads of .Veal, Champignons, Trufles, fome flices of Fowls, of Partridge, and of Ham, all cut into fmall fquare Pieces, and feafoned with Pepper, Salt, fweet Herbs and fine Spice, to¬ gether with a little of this forc’d Meat, which you have made for your Pigeons, and put a little of it among this Salpicon, together with lome whites of Eggs beat up to Snow ; then mix all together, and fluff therewith your Pi¬ geons, and fpit them upon fmall Iron Skewers; wrap them up in flices of Bacon, with Paper tied THE MODERN COOK. 239 tied round. Being done as they fhould be, difh them up with an Effence of Ham, and the Juice of a Lemon ever rhem. Forc’d Pigeons may be roaded as well as thefe, or elfe put them ever a fmali Coal Fire, with fome llices of Bacon j feafon them as ufual with Effence of Ham and Lemon Juice ; let it be of a good tafte, and ferve it up hot for Entry. Pigeon, (aux Tortiles.) T Ake young Pigeons fealded, gut them, and trufs their Feet inlide the Body; flick a Skewer through their Legs, to keep the Feet in the Body; let your Pigeons be very plump, then blanch them in hot Water; being blanch’d, put them in cold Water, and pick them very clean ; then take a fmali Pot, which garnilh with dices of Bacon and Veal, and fome dices of Ham, then order in it your Pigeons, and feafon them with Pepper, Salt, fweet Herbs, and Cloves, and cover them with dices top and bottom alike; put them a dewing as long as you think dt: You mud; have at lead two Tortoifes, cut off their Heads, and let them boil in a Kettle with Water, Salt, fome Oni¬ ons, and other fmali Seafoning; when they are boiled enough to take off the Skin, take them off the Fire, and let them cool; then takeoff the Skin, and put the four Quarters of each Tortoife in a Stew-pan, with fome other fmali bits found in them as well as the Liver, and one of the Shells, which you mud keep to put under your Pigeons: Clean your Shell well, and 2 4 o THE MODERN COOK. and then dip it in beaten Eggs, and fry it; and in ferving up, put it upon your Pigeons, if you think it proper: This is the old way; and moreover it is to (hew that they are Tor- toifes, fince every body don’t eafily know what Tortoife Flefh is: As to the Cullisof this En¬ try, to do all things to Perfection, take a Stew- pan, put in it a couple of Pounds of Veal, three or four llices of Ham cut into fmall fquare pieces, together with two old Partridges, that have little ftrongfmell of green Corn, which cut in two; put the whole together over the Fire, to flew very foftly: When you find it begins to flick, and that your Meat is brownifh, fee it be not burnt, in which the Smell and good Scent muft guide you; then take out your Meat, put fome Butter into the Stew-pan, to take off all clean from your Sauce-pan; then put in it a dufic of Flour, according to the Quan¬ tity of Cullis you defign to make; the Flour being pretty brown, moiftcn it with good Broth, and put in again your Meat with a couple of Glades of Champaign, a little Ba- fil, Cloves, and a Clove of Garlick; ikim ofi* the Fat from your Cullis, and let it be relifh- ing; drain it off in a Silk Strainer, put fome of this Cullis to your Tortoifes; which having had a good boil, and being of a good tafie^ take out your Pigeons, let them drain, and difh them up, and put your Ragout of Tor¬ toifes, together with the Juice of a Lemon over them, and ferve them up hot; let the whole be reliihing, flight, and look well to THE MODERN COOK. 241 the fight. At another time you may make ufe of a Cray-filh Cullis. Another way of dr effing Pigeons (au For tides) according to the old Fajhion. T Ake young Pigeons, fcald them, or pick them; being pick’d, gut and trufs them neatly; then put them in a Stew-pan, with a little melted Bacon, Cocks-Combs, lbrne bits of Sweetbreads of Veal, fome fmall Champig¬ nons, Trufles cut into Dices, and a Bunch of fweet Herbs, feafoned with Pepper and Salt; put a Pot upon the Stove with Water, a Bunch of fweet Herbs, two Dices of Lemon, two or three Onions, a little Pepper and Salt, and fome Dices of Bacon; take two Tortoifes, cut oft' their Heads, their Feet, and the End of their Tails, and put them into the Kettle, when the Seafoning begins to boil; being blanch’d, take them out, and put them into the Tortoife Shell, cut them in four Quarters, like as with a FricaDy of Chicken ; but take care of touching the Gall, which would fpoil the whole Ragout; put them in the Stew-pan with the Pigeons,put all together over the Fire; this done, moiften it with Veal Gravy, and let it ftew with a Dow Fire; it being ftewed enough, fkimoff the Fat, and thicken it with Cullis, and let it again ftew a Moment: DiDi up your Pigeons, lay your Tortoife Legs round them: Let your Ragout be well reliDaed, and pour it over them, and ferve it up hot for Entry. Z . Pigeons 242 THE MODERN COOK. Pigeons (ala Ste. Menhout.) T Ake large Pigeons, pick them clean, gut them, and trufs their Legs inftde the Bo¬ dy ; cut them in halves, and beat them flat; then put in a Stew-pan flices of Bacon and Veal, and place in it your Pigeons, feafoned with Pepper, Salt, .fweet Herbs, fine Spice, and Onions cut in flices, and cover them again with flices of Veal and Bacon; then put in it a Pint of Milk, and cover your Stew-pan clofe, with a Border of Pafte all round, with Fire under and over; it being ftewed, take it out of the Kettle, and ftrew it with fine crums of Bread; (thofe you broil raufl be dip’d in the Fat they were ftewed in) and if you fry them, beat well up two or three Eggs, dip your Pi¬ geons in them, ftrew them with fine Crums of Bread, and fry them in good Hog’s Lard; fold up a Napkin in the Difh you ferve them up in, and place on it your Pigeons with a little fry’d Parfley. As to the broiled Pigeons, make a Remoulade with Anchovie, Parfley, Green Onions, beaten Pepper, Salt, Capers cut fmall, fome Oil, Muftard, a little Gravy, and the Juice of a Lemon; put your Pigeons over it, and ferve it up hot for Entry. Pigeons with Ham. Ake midling Pigeons, pick and gut them clean; mince their Livers with a little fcraped Bacon, a bit of Butter, Parfley, green Onions, Pepper, Salt, fweet Herbs, and fine Spice j THE MODERN COOK. 243 Spice; all being well minced together, put ic into your Pigeons Belly; then put them in a Stew-pan over the Fire, with melted Bacon or Butter to blanch, let them be very plump, fpit them upon afmall Iron Skewer, wrap them up in dices of Bacon, and Paper tied round, then tie them on the Spit; when they are done, you mud keep in readinefs fome fmall dices of Ham, as many as you have occadon for an Entry; fix or (even will be enough ; beat them with the back of your Knife, put them in a Stew-pan, and place them over a Stove with a midling Fire ; when they are of a good colour, take your dices of Ham out; put in the Stew- pan a lump of good Butter, with a little Flour, and dir it with a wooden Ladle; when it is pretty brown, moiden it with good Broth, if you think it not coloured enough; putin it a lit¬ tle Gravy, put your dices of Ham again in the Stew-pan, and fkim v/ell off' the Fat; then thicken it with a Cullis; your Pigeons being done, difh them up with the dices of Ham over them, and the Juice of a Lemon, that it may pleafe the Eye and Tade, and ferve it up hot for Entry^. Pigeons (in Surtout.) Ake large plump Pigeons, pick and clean them well, gut and trufs them ; make forc’d Meat with Bacon, boiled Ham, fome Trudes and Champignons minced with their Livers, fome Pardey, green Onions, a Clove of Garlick, and fome Sweetbreads of Veal, all 7 together 244 THE MODERN COOK. together well minced, and feafon’d; fluff therewith your Pigeons, and tie them clofe up ; you mud have a large Fricando larded with fmall Bacon to each Pigeon, which put over the Bread:; all being well tied, and cleanly fpitted, cover them alio with Pepper, and fo let them road:; your Pigeons being done, difh them up with an Effence of Ham under them, or elle a Ravigotte of what you pleafe, and ferve them up hot for Entry. Pigeons in Snrtont a? 7 other way. T Rufs your Pigeons like thofe here before, but thicken your forc’d Meat with four raw Eggs; then cover them with your Fri- candoes, and tie them round, and put them a hewing in a Stew-pan with good Broth, fome dices of Veal and Ham, and fome Onions duck with Cloves; your Pigeons being dewed, take them up, and put the Broth over the Fire aga’», till it turns to Caramel; then put in again your Pigeons upon your Caramel, and put the Stew-pan upon hot Cinders to glaze; being of a fine Glofs, difh them up with an Effence of Ham. At another time, indead of Effence, you need but put your Stew-pan on again, and take out the Fat, and putting in it a dud of Flour, dir it with a wooden Ladle, and moiden it with a little Broth ; let it boil a Moment, take off the Fat, and drain it through a Silk Strainer; let it be of a good tade, and pleading to the Eye; difh it up with the juice of a Lemon, and ferve it up hot for Entry Pigeons THE MODERN COOK. 245 Pigeons (in Perdouillet.) T Ake middling Pigeons fcalded, well pick’d and blanch’d, gut them, and let them look very white; put into a Pot or Kettle llices of Bacon, and place in it your Pigeons fea- foned with Pepper, Salt, fweet Herbs, fine Spice, Onions and Bay Leaves, cover them again with flices of Bacon, adding to it a couple of Glafles of white Wine, fome flices of Le¬ mon; with a fmall Ladleful of Broth: Being flewed, you may ferve them up cold for a fide Difli; at another time with a minced Sauce hot; at another time with a Parfley Sauce; at another time with an Anchovy Sauce ; at ano¬ ther time with an Italian Sauce, or elfe with Cucumbers or fmall Onions: All which de¬ pends on the Tafle and Fancy of the Cook, provided only the whole be of a good Tafle: and ferve it up hot. Pigeons (d la Braife.) T Ake large Pigeons well pick’d and gutted, trufs and lard them with thick Bacon well feal'on’d; then take a Stew-pan, and gar- nifli it with flices of Bacon, Veal and Onions; place in it your Pigeons, andfeafon them with Pepper, Salt, fine Spices, and fweet Herbs; and cover them under and over, and let them flew; being fiewed, let them drain ; keep a Ragout ready made with Sweetbreads of Veal, Trufles and Champignons; your Sweetbreads of Veal being blanch’d, put them into the Vo 1, I, S Stew- 246 THE MODERN COOK. Stew-pan together with your Trufles and Champignons, adding to them a Ladlefull of Gravy, and a little Cullis, and let it dew: All being done, and of a good tade, difli up your Pigeons, pour Ragout over them, and ferve them up hot for Entry. Fricaffy of Pigeons in Blood. HP Ake very fmall Pigeons, bleed them, and -®- keep the Blood, put into it the Juice of a Lemon, to hinder it from turning; thefe Pi¬ geons mud be fcaldedand gutted ; cut them in halves, and put them in a Stew-pan with a little melted Bacon; feafon them with Pep¬ per, Salt, a Bunch of fweet Herbs, Champig¬ nons, Trufles, Cocks-Combs and Sweetbreads of Veal or Lamb all put together over the Fire; drew it with a dud of Flour, moiden it with Gravy, and let it dew foftly with a flow Fire ; it being done, fkim off the Fat, and thicken it with Veal Cullis; drain off your Blood in a Sieve, beat it up with Yolks of Eggs, and a little Parfley cut fmall; and when you are ready to ferve up, put the Blood in your Fricaffy, and put it over the Fire, keeping it always dirring ; take care to keep it from boil¬ ing, and let your Fricaffy have a good tade; difh it up handfomely, and ferve it up hot for Entry, or Hors d’Oeuvre: You may ferve them up whole or in halves, that depends on the Fancy of the Cook. THE MODERN COOK. 247 Pigeons in Scollop Shells. Ake fix young Pigeons, fcald and gut them, trufs the Feet infide the Body; don’t cut off the Heads; blanch and pick them very clean; then put them a hewing in a (mall Pot, with flices of Bacon and Lemon, Pepper, Salt, fweet Herbs, and a Glafs of white Wine; make a fmall Ragout with Sweetbreads of Veal, Champignons, Trufies; divide this Ragout into three Sauce-pans, one with a white Sauce, another with Cray-filh Cull is 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 you make a fmall Border of Pafie 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 Difh: Take your Pige¬ ons out of their Seafoning, and put two of them into your Cray-fifh Cullis, two into the white Ragout, and two into the Ham Cullis; let all be of a good tafte; put one of them into each Shell, and order the whole as neat as you can, and ferve it up hot for Entry ; and let it be pleafing to the Eye. Pigeons (ala Crapeaudine.) T Ake Pigeons, pick and gut them, trufs their Legs infide the Body; then cut up the Bread, and throw the fame over head, and beat them flat; put them in a Stew-pan with melted Bacon, or Butter, fome Parfiey, green S 2 24* THE modern cook. Onions, Pepper, Salt and fweet Herbs; put all over the Fire to make it have a tafte, then ftrew them with fine crums of Bread, and let them be broiled, and ferve them up with Gra¬ vy, a Shalot cut fmall, or green Onions, and the Juice of a Lemon over them, and ferve them up hot for Entry. Small young Pigeons , with Jlices of Soles. T Ake fmall young Pigeons, pull them dry, well pick’d and gutted; make a little forc’d Meat with their Livers, and with Parf- ley, green Onions, fcraped Bacon, Truflesand Champignons, and fluff therewith your Pige- geons, and tie them up on both Ends, that the Forc’d Meat may not come out; then put them upon Skewers, wrapt up in dices of Ba¬ con, with Paper tied round; then tie them to the Spit, and let them road; then take fame Soles,which fry in good Hog’s Lard; being fried, cut them off in Fillets, take off the fkin, then put them in a Stew-pan with a little Gravy; put the Stew-pan over the Fire, to take from them the tafte of the Hog’s Lard; then take them out, 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 roaft- ed, 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-fiices, as it is fhewn in the Article of Soles, and ferve them up with an Effence, You may in like manner ferve up Fowls, THE MODERN COOK. 249 Fowls, Chickens, Pheafants, young Partridges, ire. dfefled in the fame manner. Pigeons with Cray-fijh. T Ake fome fmall Pigeons fealded, pick’d and trufled, as it is (hewn in feveral pla¬ ces; fet them a dewing in a white dewing, which is made with dices of Bacon, laid top and bottom, of a fmall Kettle; then moiden them with a little good Broth, and a Glafs of Champaign, or other white Wine, and fea- fon them; when they ^re done, and you are i^ady to ferve up, you mud; have in readinefs a Cray-fidi Cullis, together with Cray-fifh Tails, Cocks-Combs, and fome fmall Cham¬ pignons ,* thp whole being ready, put in it fome of your Cray-fifh Cullis, and keep it hot, take care it does not boil; being ready to ferve up, take the Pigeons out of their white Sca- foning, and let them drain; then di(li them up, and put your Ragout over them, with the Juice of a Lemon: Let it be relifhing, and ferve it up hot for entry. N. B. You will find the way of making Cullis of Cray-fifh in the Article of Cullis, which may ferve for all forts of Meat. Another way of drefing Pigeons with Cray-fjh, a white Sauce . 'T*Ake young Pigeons fca.lded and well pick’d, - trufs them, and leave on their Heads; dew them as before; then take as many large Cray-ftfli as you have Pigeons, and fet them a S 3’ dewing^ 2 5 o THE MODERN COOK. dewing; then pick rheir Tails, take the Shells of the Cray-fifii, and clean well their Bodies, and put into each a young Pigeon, and put the Shell over it ; the Head of the Pigeon muft be between the two great Claws; and then you mu ft have a fmall Ragout made with Champignons, Trufles, Sweetbreads of Veal, Cocks-Combs and fome Cray-fifh Tails ; all being done, and thickened with Eggs and Cream, put your Cray-fifh in the fame Difh where your Pigeons are; take offtthe Shell, pour over your*Pigeons white Cullis, and put the Shell on again, with the remainder of this fmall Ragout over them, together with the juice of a Lemon, and ferve them up for En¬ try. You may ferve them up with a Cray-ffth Cullis, if you pleafe, all the fame as with a white Sauce. Another way of dr effing Pigeons with Cray-Jifh. rpAke young Pigeons as before, large Cray- JL ftib, and take off the fmall Claws, alfo rake off the Shells, and put into each Cray- fifh a Pigeon, with a little forc’d Meat round, and feafdn them ; then put the Shell on again ; fee it be well joined again, and make it level with the forc’d Meat 3 then take a Stew-pan, garnifh it with dices of Veal and flam, and place in it your Cray-fifb, and feafon them; then cover them with a Layer of fmall flices of Veal and Ham, and put them a ftewing lire under and over; being done, take them all off to drain; put the Stew-pan over the 2^1 THE MODERN COOK. Fire, and let the Meat that remains in the Sfew-pan Kick like Gravy; then moiften it with a Ladleful of Broth, of Gravy, and your common Cullis, and a Glafs of Champaign: fkim the Fat well off from the whole, let it be relifhing, and flrain it through a Silk Strain¬ er; then let it boil again to clarify; being ready* difli up your Cray-fifh, and put this fmall Cullis over them, with the Juice of a Lemon, and ferve them up hot. If you have good Cray-fifh Cullis, you may ufe it for this Entry, or elfe make fome at another time for a change. Another way of drejjing Pigeons with Cray-ff. T Ake young Pigeons fcalded as before, blanch and trufs them ; and take the mid¬ dling fort of Cray-ffh, as many as you have Pigeons, and put them a ftewing together in a fmall white Braife; take fmall Cray-ffh, boil them and pick them ; pound the Shells as fine as poffibly can be, to make your Cullis, and keep the Tails to put into it, and the fmall Eggs, if they have any. The Pigeons being done, difh them up with your pick’d Cray-fifh Tails, leave the fmall Paws, and put upon each Pigeon a Cray-fifh, with the Cullis over it, and the Juice of a Lemon, and ferve it up hot for Entry; let it be relifhing: you may likewife ferve them up with a white Sauce. S 4 Entry 2^2 THE MODERN COOK. Entry of Pigeons (a la Lune.) Ake fome middling fort of Pigeons, fcald A or pick them; being well cleaned, fplit them in the Bread, put a fmall Skewer into them to keep them open, then put them a dewing with fmall flices of Veal, Ham and Bacon feafoned with Pepper, Salt, fweet Herbs, fine Spice and Onions; then cover them under and over, and put them a dewing a quarter of an hour, which will be enough; keep in readinefs a fmall Salpicon made with Sweet¬ breads of Veal, Trufles and Champignons, cut all together into fmall fquares; put the whole in a Stew-pan with a little Gravy and a little Cullis, and put if a dewing; being done, and of a good tade, let it grow cold; you mult here have forced Meat like that for a Poupeton, and difh up your Pigeons; your Pigeons being thus ordered, make a Round or Circle of forc’d Meat for each Pigeon, as high as it will mount, but it muff be very thin: Obferve, there mud be room enough between each Pigeon, to put a Spoonful of the fmall Ragout, which I fhall fhew you at lad. Your Pigeons being well ordered in the Di(h, put of this fmall Salpicon into them, and put upon each Pigeon a fmall piece of Pade cut out in the form of a Heart with a Pen-Knife, and the bignefs of the Pigeon’s Breaft; then fend them to be baked in the Oven, or el fe let them be done under a Cover: Now prepare a Ragout made with Sweet¬ breads THE MODERN COOK. 253 breads of Veal, cut them into flices; take Champignons or Mufhrooms, or Trufles, if they be in Seafon, together with fome fat Livers, Cocks-Combs, and Cray-fifh Tails; put this Preparation in two Stew-pans; in the one make a white Sauce, and in the other put good Gravy and goodjCullis, and thicken your white Sauce with good white Cullis, or elfe with Eggs and Cream; and when you are ready to ferve up, and your Pigeons are well coloured, drain them, and fkim off the Fat; clean well the Border of the Difh, and put between each Pigeon as much of this Ragout as it can hold; let the whole be of a good tafte, and ferve it up hot for Entry. Pigeons with Fennel. Ake Pigeons, pick them, gut and blanch -*■ them over a Charcoal Fire; being well pick’d, take the Livers of your Pigeons, together with Parfley, green Onions, Cham¬ pignons, Fennel, Salt, Pepper, fweet Herbs, a little fcraped Bacon, and a lump of Butter, all well minced together, and put into the Belly of your Pigeons, and thruff a ffnall Skewer through their Legs, with a Packthread, to make their Feet lye clofe to the Body; then blanch them in a Stew-pan, with fome good Butter; put them on an Iron Skewer, wrap them up in flices of Bacon, with Pa¬ per tied round; and fo fpit them to road; being roafted, make Fennel Sauce thus: the fhorteft way is, put into a Stew-pan fome Veal Gravy, 2 J4- THE MODERN COOK. Gravy, a Ladleful of good EiTence, Lemon dices, a lump of Butter, and a good deal of Fennel; which lad; mud; be prevailing in your Sauce: When it has boiled as it fhould, pafsit through a Strainer; your Pigeons being done, didi them up with your Sauce over them, and put in the middle a little green Fennel, to fhew that the Pigeons are dreffed with Fen¬ nel ; let it have a good fade, and be pleafing to the Sight, and ferve it up hot for Entry. Another Entry of Pigeons with Oyfers. HpAke young Pigeons, order them the fame as before, except only you mud; ufe no Fennel; make a Ragout of Oyders in the fol¬ lowing manner, viz .Take fome Oyders, blanch them; being blanch’d, take out the hard in the middle, and the Beards, put to them fome Cullis, according to the Quantity of Oyders you have; pakecare they do not boil, for that will fpoil them; your Pigeons being roaded, and your Oyder Ragout ready, difh up your Pigeons, put your Ragout of Gyders, with the Juice of a Lemon over them, and ferve them up hot for Entry. Another Entry of Pigeons with Oyfers 3 a white Sauce, Our Pigeons being ordered as before, pre- -L pare your Ragout of Oyders with a white Sauce: blanch your Oyders in their own Li¬ quor; being blanch’d, keep the Liquor, and clean your Oyders well; put one third part of tins THE MODERN COOK. 255 this Liquor in a Stew-pan with a good lump of Butter dip’d a little into Flour, and put it over the Fire; your Sauce being thickened, put in your Oyflers; fee they be of a good tafle, and take care they do not boil. At another time put in fome Anchovies; at another time fome Lemons cut into fmall Dice, together with Parfley blanch’d and cut fmall; but above all good Butter. At another time thicken it with Cullis, together with the Yolk of an Egg, the Juice of a Lemon, good Tetra¬ gon, fome Parfley, green Onions, of each a Small Bunch; this being blanch’d, cut the whole fmall together, and put it in your Cul¬ lis, but you mufl take great care it does not turn: See that the whole be of a good tafte, and ferve it up hot for Entry. Wood Pigeons (aux Portnes). T Ake Wood Pigeons, fcald and gut them, and trufs their Feet infide the Body; thrufl: a fmall Skewer through their Legs, to jceep them in: Let your Wood Pigeons be pretty plump; then blanch them in hot Wa¬ ter ; being blanch’d, put them in cold Water, and pick them well and clean ; after that, take a fmall Kettle or Pot, which garnifh with flices of Bacon, flices of Veal, and fome fmall flices of Ham; then put in your Wood Pige¬ ons, and feafon them with Pepper and Salt, Sweet Herbs and Cloves, and cover them with the above flices, the fame under and above, and put them a hewing when you think fit; you mull have at lead two Tortoifes, ard cut 256 THE MODERN COOK. cut off their Heads, fa them a ftewing in a Stew-pan, with Water, Salt, Onions, and other fmall Seafoning; and when they are done fo far as to be able to take off their fkins, 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'^Tortoifeinto a Stew-pan, with fome other fmall bits which is found in them, together with the Livers, and one of the Shells ; clean well your Shell, and dip it in beaten Eggs, and then fry itand in ferving up, put it upon your Wood Pigeons, if you think fit, which is the old way of drefling 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 muft take a Stew-pan, put in it a couple of pounds of Veal, together with two or three flices of Ham cut into fmall fquare pieces, and two old Par¬ tridges that have a ftrong fmell, and cut them in two; put the whole together upon the Fire, and let it flew foftlyj and when it begins to flick to the Stew-pan, and the Meat is pretty brown (but you mud take care it does not burn; in this the Smell and good Senfe is to guide you) take out your Meat, and put in fome But¬ ter, to take well off the Brown of the Pan; after that put in a duft of Flour, more or lefs, according to the Quantity of Cullis you are to make; it being of a pretty brown colour, jnoiften ii with good Broth, and put in again your THE MODERN COOK. 257 your Meat* with a couple of Glades of Cham¬ paign, fome Champignons, a little Bafil, fome Cloves, and a Clove of Garlick ; the Fat be¬ ing well fkimmed off from your Cullis, let it be relifhing; drain it through a Silk Strainer, and put fome of this Cullis upon your Tor- toife; 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 of Tortoifes, together 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 Cray-fifh Cullis. Wood Pigeons with Fennel. Ake your Wood Pigeons, pick them and blanch them over a Charcoal Fire; then take the Livers of your Wood Pigeons, toge¬ ther with Parfley, green Onions, Champig¬ nons, Fennel, Salt, Pepper, fweet Herbs, a little fcraped Bacon, and a lump of Butter, all together well minced, and put into the Bellies of your Wood Pigeons; thrufta fmall Skewer through their Legs, to make their Feet keep to the Body ; after that blanch them in a Stew- pan with fome Butter; and put them on a fmall Iron Skewer, wrapt up in flices of Bacon, with Paper tied round, and fo fpit them; being roafted, make a Sauce with Fennel in the man¬ ner following, viz. The fhorteft way is to rake a Stew-pan, put in it a Ladleful of Veal Gravy, together with a Ladleful of good Effence, 258 THE MODERN COOK. dices of Lemon, a little Bunch of Fennel; and above all, let the Fennel be prevailing, in the Sauce ; when it is boil'd as it fhould be, drain it off; your Wood Pigeons being roafled, difh them up, and put your Sauce over them, and in the middle of the Difh a little Fennel, to fhew, that they are Wood Pigeons drefs’d with Fennel: See that all be relifhing, and ferve it up hot for Entry. Of firlt Courfes of Loaves and Poupetons. Loaf (a Ja Roy ale.) Ake two Chickens, pick, finge, draw and trufs the Legs infide the Body; blanch them upon a Charcoal Fire, cut them in two, ahd lard them with fine Bacon; flew them like a glazed Fricando; make a Ragout with Sweetbreads of Veal and Pigeons cut into Quarters: Put your Pigeons in a Stew-pan with Mufhrooms, a Ladleful of Gravy, and a Ladleful of Cullis, and fo let them flew. Make five Skewers of a good length, cut fome Ba¬ con into fquare bits the bignefs of the end of your Thumb, and fome Sweetbreads of Vea! alfo : Put your Bacon in a Stew-pan, and give it fome Toflesupon the fire, then put in your Sweetbreads, and fome bits of fat Liver, it 5 yau THE MODERN COOK. 259 you have any, together with Mufhrooms cut in dices, Chibbols and Parfley cut fmall, drew over it a dud of Flour, and moiden it with a little Gravy, then 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 forc’d Meat in Poupeton ; take a pound Loaf, or one of two pounds, accor¬ ding to the bignefs of your Difh; make a hole in your Loaf underneath, taking out all the Crum; and then put into it your Ragout of Sweetbreads of Veal and Pigeons; If op the hole of your Loaf, and place it in the bottom of your Difh. Make with your forc’d Meat of Poupeton a Crown, which is to be full as large as your Loaf; then form four Columns in the thape of a Dolphin, which place upon the Border of your Difh ; make them very fmooth with beaten Eggs, and then put your Loaf in the Oven ; make a white Ragout with Sweetbreads of Veal and Mulhrooms; let your Skewers be broiled; draw your Loaf, and clean the Brim of your Difh, and moiden it well with Gravy and Cullis; then place in the four Corners of your Loaf your Fricandoes of Chicken, pouring your fmall white Ragout over your Loaf, together with a couple of fmall Sweetbreads glazed, and put upon the fame. Place your five Skewers, in each Corner one, the other on the top, and ferve it up hot for a fird Courfe. 26 o THE MODERN COOK, Loaf of Veal. Akc fome thin flices of Veal, and beat l the fame flat with your Cleaver; take Meat enough to make your Loaf with; then take another lump of your flices of Veal, and cut into bits, together with fome Beef Sewet, fome Bacon and a Calf’s Udder blanch’d; put all together in a Stew-pan over the Fire, fea- fon it with Pepper, Salt, fweet Herbs, fine Spice, Chibbol, Parfley, a crum of Garlick, Mulhrooms and Trufles, if you have any; tofs it up and Air it together, and put into it Crums of Bread boiled in Milk, and four or five Yolks of Eggs: All this being well min¬ ced, garnifh the whole bottom of a Stew-pan with fome thin broad flices of Bacon, and over them fome flices of Veal, and then your forc’d Meat all round it the thicknefs of two Fingers. At lafi, put in a frnall Ragout made with Griflles of Veal, and fome green Peafe; let all be well done, and of a good tafle, and put this Ragout into your Loaf of Veal, putting at the fame time more of your forc’d Meat, and frnall flices of Veal over the fame; bring your flices of Bacon to lay above it, and let them Aew: It being done, take out the faid flices of Ba¬ con, pour out the Fat, turn it upfide down into your Difli, fkim it well, and put your Ra¬ gout of green Peafe over it, or ihfiead of Peafe a Cullis. At another time you may ferve up your Loaf with a Ragout of Sweetbreads of Veal, Cocks- Combs, THE MODERN COOK. 261 Combs, Mufhrooms, Trufks, or an Effence of Ham. Ac another time you may make ufe of a Calf’s Caul, inftead of flices of Veal, andferve it up. At another time, inftead of taking Griftles of Veal, to put into your Loaves, take Fillets of all forts of Fowls, and put over your Loaf an Effence, or a Ragou of Spanijh Cardoons, or fuch other Sauce or Ragout as you think fir. At another time, inftead of fuch Fillets you may make ufe of a Ragout of Sweetbreads. Loaf call'd (en Cotes de Melon) for a firf Courfe. S Tew feme Mutton Rumps (a la Braife) about eight or nine will make a good Loaf; make a Ragou in the following man¬ ner. Take fome Sweetbreads of Veal, blanch them and cut them into bits, and put them in a Stew-pan with Mu/h rooms and Trufles, if you have any; moiften it 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 Dilh) in which make a Hole underneath, and take out the Crum; let your Ragou 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 big¬ ger end of thefe reaching the Brim of the Difh, and the fmaller End the Loaf in the Vol. I T middle, 262 THE MODERN COOK. middle, being; placed one oppofite to the other; ftrew over it fcraped Parmefan, put it to be baked, to get a Colour, and ferve it up hot for a fir ft Courfe. Loaf of marbled Carp for a firjl Courfe. Ake a couple of middling Carps with foft -*• Roes, fcale, fkin and wadi them, take likewife two fine Eels, fkin and wafh them alfo; keep the Skin of your Eel and Carp, and take off the Flefh of both of them ; put the fame, being cut into pieces, into a Stew- pan with Parlley, Chibbols, fweet Herbs, fine Spice, Pepper, Salt, a Crum of Rocambole, Mufhrooms andTrufles, if you have any: Put all this upon a Dreffer, cut it fmall, and put to it a lump of Bread boiled in Milk, together with feven or eight Yolks of Eggs, the white being whipped up to Snow: This being thus order¬ ed, put it to your minced Meat, adding to it a lump of Butter, then pound it in a Mortar; put a fheet of Paper well rubb’d with Butter into a Stew-pan, place in its bottom your Eel Skin cut in two, one dice after another; over this place your Carp Skin with the Raid¬ ed part downwards; and fo go on putting a layer of one, and a layer of the other till done; then put in your minced Meat, and leave a hollow in the middle to put in your Ragou, •which muff be in Readinefs, and is made as follows, viz. Put in a Stew-pan a little Butter, fome Mufhrooms, and Trufles, if you have any, and a 7 Bunch > THE MODERN COOK. 263 Bunch of fweet Herbs; give thefe fome TofTes upon the Fire, then ftrew them with a duft of Flour; moiftenthis Ragou withFilh or other Gravy, and let it ftew very foftly for a Minute. Blanch yourfoft Roes of a Carp, put them in your Ragou, and let it berelifbing; thicken it with Cray fi(h, or other Cullis,andfet it a cool¬ ing j then put your Ragou into your Carp Loaf, covering the fame again with minced Meat; bring your Eel and Carp Skins to be uppermost, put a Paper over, and let it be baked; it be¬ ing done enough, di(h it up handfomely, and ferve it up hot for firft Courfe. A Loaf with Soles. Ake Soles, fcale them and wa(h them well, J- 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 garnilhed; then put in forc’d Meat made as that for Carps before mentioned, with a Ragou of the fame, except that you may add fome Fillets of Soles: if you want foft Rows of Carps, put your Ragou into your Loaf, and cover it with your forc’d Meat, and bring your Fillets to lay above it with your butter’d Paper, and put it into the Oven; when baked take away the Paper, difh it up handfomely, and ferve it up for your fir ft Courfe, with a Cray-fifh Cullis over it. T 2 A 264. THE MODERN COOK. A Loaf with Smelts. ' | ^ Ake Smelts, gut them, waffi them and dry them well; put in your Pan a Sheet of Paper rubb’d with Butter, with your Smelts all round with their Heads downwards, lay¬ ing them clofe together; then put in a Stuffing like that for a Loaf of Carps be¬ fore mentioned, with a little Ragou: Put your Ragou into your Loaf, and cover it with your forc’d Meat; make the Tails of your Smelts bare on the Top, with the but¬ ter’d Paper over, and bake it; when baked, take away the Paper, diffi it as neatly as you can, and ferve it up hot for firft Courfe, with a Cray-fiffi Cuilis over it. Leaves with Partridges. Oaf: fome Partridges; when roafted, take out the Bones, and put in fome blanch’d Bacon, and a couple of Calves Udders blanch’d with a bit of Ham, Mufhrooms, Trufles, Chibbol and Parfiey, feafoned with Salt, Pep¬ per, fvveet Herbs and fine Spice, four or five Yolks of Eggs, crums of Bread boiled in Cream or Milk, minced all together, and then put your forc’d Meat flnaped like a Loaf in a Silver Diffi or Baking-pan, and make a Hole in the middle; then take a roafied Partridge, and cut it into fiices; then put a few Muffirooms and green Trufles into a Stew-pan, with a little melted Bacon, moiften it with Veal and Ham Gravv ; take off the Fat, and thicken it with Cuilis : THE MODERN COOK. 265 Cullis; then put your flices of Partridges in your Ragou, let it be of a good and {harp Tafle, fet it to cool, and pour it into the Loaf you have prepared; cover it again with the fame forc’d Meat, and glaze it with a beaten Egg, and ftrew it'with fine Crums of Bread; put it in the Oven, let it have a good Colour, and ferve it up hot for your firfi Courfe. How to make Poufiette :. npAke flices of Bacon of a good length, but very narrow, according to the bignefs you defign to make your Poupiettes with, take as many flices of Veal, beat them flat, and put upon every flice of Veal a flice of Bacon, and make forc’d Meat; then put fome of the fame over your flices of Veal, the Quantity you think fit; then roll them very tight, and take an Iron Skewer, and fpit them the crofs way, wrapt up in Paper; when they are al- inoft ready, take the Paper off, drew them with Bread, and let them take a Colour; it may ferve for a firfi: Courfe, or Hors d'Oeuvre: You may alfo make larded Poupiettes, and drefls them the fame as the other, and in ferving them up, put an Effence under them. Other Poupiettes the Italian t. cay. T Ake off the Skin of a Nuckle of Veal, cut it in thin flices the length of the Nut, beat them flat, and take care not to make one larger than another; put them in a Difli or Stew-nan, put in it Parfley, green Onions and T 3 Garlick, 266 THE MODERN COOK. Garlick, all minced, with fome Salt, Pepper, fine Herbs, fine Spice, Mufhrooms, Oil and Lemon Juice; let them marinate a little while : take the Cuttings of your Poupiettes with a little Bacon, a Calf’s Udder, with the white of fome Fowls, and mince it all toge¬ ther ; put fome Crums of Bread boiled in Milk or Cream,feafon it well with Salt, Pepper, fweet Herbs, fine Spice, Mufhrooms and Trufles, with four or five Yolks of Eggs, according to the Quantity of Poupiettes you defign to make ; take your Poupiettes and fpread them upon the Dreffer, and put your Stuffing over, and roll them up as before, the only Difference is, that you muft put in no Bacon; tie them with Packthread; then take a few dices of Bacon, and put them into a little Kettle, with fome bits of Veal, and put your Poupiettes in it, with a few Cloves of Garlick, dices of Lemon, and a Glafs of white Wine; then cover them with dices of Bacon, and Fire un¬ der and over your Kettle; your Poupiettes be¬ ing ready, take them out and drain them, drain off the Liquor, take off the Fat, and put your Poupiettes in again with a little Cullis, and obferve that they are of a good Tade: Put them in a Difh, dcim their Sauce, and pour it over them, and ferve them up hot for Hors d'Oeu^ rare. Poupetons with Gravy, T Ake a Quantity of lean Veal, proportion- able to the bignefs of the Poupeton you defign THE MODERN COOK. 267 defign to make ; put it upon a Dreder with fome Bacon, Beef Sewet, Parfley, green Oni¬ ons cut fmall, and a few Mufhrooms, feafoned with Salt, Pepper, fine Herbs and fine Spice, all well minced together; takeCrums of Bread the bignefs of your FiPt, put it into a Stew- pan with Cream or Milk, let it boil upon a Stove to the Confidence of Cream, and put in it two Yolks of Eggs; when it is 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 dices ol Bacon, with fome minced Meat over them, fmooth your Meat, rubbing it with Eggs beat up; then take as many young Pigeons as you think fir, fcald them and pick them well, draw them clean, trufs them and blanch them, then take them out and put them in cold Water, and pick them again; put them into a Stew- pan with a few Cocks-Combs, fome Sweet¬ breads of Veal, Mufhrooms and Trufles cut in dices; feafon it with Salt and Pepper, moiden them with Gravy, and let it fimmer over a dow Fire ; when ready, fkim off the Fat, and thicken it with Veal and Ham Cullis; you may put in it Tops of Afparagus, and Bot¬ toms of Artichokes, which mud be blanch'd before you put them in your Ragou; let it be of agoodTade, then let it cool; when it is cold, put your Pigeons in the Stew-pan with your minced Meat and Pagou, but take care not to T 4 put 268 THE MODERN COOK. put too much Sauce ; then cover your Poupe- ton with the fame minced Meat, fmoothed and rubbed with beaten Eggs; lay your dices of Bacon uppermoft, then put it in the Oven, otherwife under a Cover, with hre under and over: Being done, take the Fat off, and put it into your Difh, turning it upfide down ; let it be of a line 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 your fir ft Courfe. Poupetons of Quails, Partridges, Turtle Doves, Ortolans, Larks, Hares and Rabbits, aredreffedin the fame manner, the Difference is only in the Ragout you put in it; for you muff; always make ufe of the fame fort of minced Meat. Poupetons with Blood. ^|p Ake dices of Hare and Rabbit, put them upon a Drefler, with a bit of Ham, fome Mufhrooms, a couple of green Trufles, fome Pardey and green Onions cut fmall, and feafon them with Salt, Pepper, fweet Herbs, and a little fweet Bafil, mince them all together, 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 ic from turning, feald, pluck and gut them, anddrefs them as above ; then put them into a Pan with fome Sweetbreads, Muftirooms and Trades cut into dices ; moiften them with Gravy, and let them boil upon a dow Fire; when done, fkim off the THE MODERN COOK, 269 the Fat, and thicken it with a little Cullis; then put in your Pigeons Blood, but do not let it boil led: it fhould turn; let it be of a good Tafte, and put in fome Cocks-Combs; then let it cool: Cut fome Bacon into fmall Dice the Quantity of two thirds of the minced Hare; mix it all together, and work it into a Pafte; then line the bottom of a Stew-pan with dices of Bacon, cover this with your minc’d Meat, and fmooth it; then put in your Ragou of Pigeons, and put over fome of the minced Meat and fmooth it with Eggs beat up, with dices of Bacon over it, and put it into the Oven, or under a Cover, Fire under and over; when it is ready, take off the Fat, then turn it upfide down into the Didi; make a hole in the middle the bignefs of a Crown piece, and put in a little Effence of Ham, and ferve it up hot for a fird Courfe. If you don’t care to ferve your Poupetons with Pigeons and their Blood, you may ferve them with Woodcocks or Snipes, or with a Ragou of wild Fowl. Poupetons and Quails. P Roportion your Quantity of minced Meat to the bignefs you dedgn to make your Poupeton of, take fome Veal, Beef Sewet, Bacon, a few green Onions, Parfiey, Ham and Mufhrooms, feafon it with Salt, Pepper, Nutmegs, fweet Herbs and fine Spice, ail minced together with Crums of Bread boiled in Cream, with four or five Yolks of Eggs, all 2 7 o THE MODERN COOK. all well minced; then take a Stew-pan, and put in fome dices of Bacon and minced Meat, rub it with beaten Eggs and fmooth it; then put in it a Ragou of Quails, and cover it with the fame minced Meat, left the Sauce of your Ragou fhould run out ; then cover it with dices of Bacon and ftew it, fire under and over: When the Poupeton is done enough, turn it updde down into the Difh, then make a hole in the middle, the bignefs of a Crown Piece, in which put a little Cullis, and then ferve it hot. You may make Poupetons with all forts of Meat, the Variety of it lies only in the diffe¬ rent forts of Ragous you put in. Poupeton with Fiji:. T Ake two or three Carps, fcale them, take the Skin off and the Bones out; put the Flefh upon a Dreffer, and the Fledi of an Eel, fome Mufhrooms, Pardey and green Oni¬ ons minced ; feafon it with Salt, Pepper, Sweet Herbs, dne Spice, a little Garlick, and fome Crum of Bread boiled in Milk; mince it well all together, then put in Butter in proportion, with eight Yolks of Eggs, and mince it again all together; put into your Stew-pan fome Paper rubb’d with Butter, afterwards your minced Meat of Fidt, and put over it beaten Eggs, and fmooth it; then your Ragou made with foft Roes of Carps, Mufhrooms, Artichoke Bottoms, Cray-fifh Tails, &c. You will land the making of this Ragou in the Chapter THE MODERN COOK. 271 Chapter of Ragous; then cover it with your minced Fifh, fmooth it well, and cover it with Paper rubb’d with Butter: Let your 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 infiead of Carps, and make your Stuf¬ fing in the fame manner; then makeaFricafy of fiices of Salmon and Lobfters; your Pou¬ peton being in the Pan, put in the Ragou of fiices 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 any fort of Fifh, as Soles, diced Perches, Trouts, Eels, Turbots, Dabs, or any other forts of Fifh, with the fame Stuffing, and the fame manner of dreffing ; what makes the Difference is only the Ragou you put in, which m.u(t always bear the Name of the Fifh you drefs. A fort of Dijh called a frnall Button . M Ake minced Meat well feafon’d as for a Poupeton ; take a Stew-pan, and put in jt fiices of Bacon to wrap your Button in ; put in it a Ragou of Muffirooms, Veal Sweet¬ breads, Bottoms of Artichokes, Cocks-Combs, Mufhrooms, Trufles, and Tops of Afparagus, with a white Sauce ; cover your Ragou with your minc’d Meat and fiices 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 your firft Courfe, You 272 THE MODERN COOK, You may make the fame Button with the Flefh of Carps, Eels, Tench, or any other Fifh well minced and well feafoned. Of Entries of Pullets. Fowls fore d with Cray-fifb. P & iAKE fome Fowls, pick them very clean, gut and finge them; thruft JL your Finger between the Skin and the Flefh ; take out the Craw, then make forc'd Meat with the Flefh of the Bread: as follows. Take Beef Sewet, blanch’d Bacon, a Calf’s Udder alfo blanch’d, Chicken Flefh, fome Champignons, Trufles or Mufhrooms (when in the way) Pepper, Salt, fweet Herbs, fine Spice, crums of Bread foak’d in Milk or Cream, and a couple of raw Eggs: All which mud be cut fmall, mix’d together, and well relifh’d; put part of this forc’d Meat into your Fowl’s Belly; and then a Ragou of Cray-fijh Tails and Mudirooms, with a little Cray-fidi Cullis; then put the Remainder of the forc’d Meat over it, and few up both endsclofe; do them again in the Stew-pan with Butter, Salt, Pep¬ per,' Parfley and green Onions ; and above all let them be very white; then dick a Skewer through the Legs of your Fowls, and put them on the Spit, wrapping them up in fome dices of Bacon, with a Paper round; tie them well and road them at a dow Fire; and when they - are 7 * THE MODERN COOK. Z73 are roafled, take them off the Spit, and difh them up handfomely; then pour over them Ragou of Cray-fifh Tails, and ferve them up hot for Entry. Another time you may ferve up your Fowls, in pouring a Culiis over them inftead of Cray- fifh Tails. Fowls with Cray-fijh another way. T Ake feme fine Pullets, pick them clean, gut and finge them; put the Livers upon the Dreffer, with a little feraped Bacon, Parfley, green Onions, Pepper, Salt, fweet Herbs, fine Spice, with Champignons and Trufles, if you have any, 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 blanch’d before you put them to the Spit; wrap them up in flices of Bacon, with a Paper round them ; when they are done, difh them, and ferve them up with a Ragou as above, or elfe in a Culiis of Cray-fifh. Another time, inflead of mincing the Livers of your Fowls, cut them in four or fix, with fome other Livers and Cray-fifh Tails, feraped Bacon, Parfley cutfmall, green Onions, Pep¬ per, Salt, fweet Herbs and fine Spice; all be¬ ing well minced together, put it into the Bel¬ ly of your Fowls, and let them be blanch’d the fame way as thofe above; after they are done, difli them, add to them Cray-fifh Cul¬ iis, and ferve them up hot. Fowls 274 THE MODERN COOK. Fowls with Oyfters. P ick and Tinge well your Fowls, and gut them ; cut the Liver into Bits, with a dozen of Oyfters, and a bit of Butter, fea- foned with Pepper and Salt, fweet Herbs* fine Spice, Champignons, Parlley 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 23 above; and in fpiting them, cover them with Slices of Bacon, and a Sheet of Paper; keep a Ragou of Oyfters in readinefs for the time your Fowls bedrefted, and make your Ragou thus: Take three dozen of Oyfters, blanch them in boiling Water, put them into a Cul¬ lender to drain, and take out the hard in the middle; put in a Stew-pan a Ladleful 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, fkim off the Far, and tafte it; then put in your Oyfters in changing your Stew-pan: When your Fowls are done, put your Ragou over them with the Juice of a Lemon, and let it be refilling, and lerve your Fowls up hot for Entry. Fowls with Oyfters and Cullis of Cray~ftft.\ jp^Refs your Fowls as thole before, with this Difference, that inftead of ufing Cullis of Ham, you put a good Cullis of Cray-fifh over them, and ferve diem up hot for Entry. Fowls THE MODERN COOK. 275 Fowls with Oyjlers the Dutch way. D Refs your Fowls as before; roaft them, and make your Oyfter Ragou 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 ; feafon the whole with Pepper and Salt, Nutmeg, and a Dafh of Vinegar ; put your Stew-pan upon the Stove; your Sauce being thickened, put in your Oy¬ fters, let it be of a good Tafte; when your Fowls are ready, difh them up, put your Oy¬ fter Ragou over them, and ferve them up hot. Another Entry of Chickens or Fowls. A T another time blanch your Oyfters only in their own Liquor, which keep by you; pick the fame as before, and the Li ^uor being fettled, put part of it in a Stew-pan well tinn’d, with a couple of Anchovies cut fmall, and a little Gravy, then ftew them; this done, put in Butter, of which a bit muft be rowled in Flour; your Sauce being thick, throw in your Oyfters; when ready to ferve up, place in it your Chickens, and pour over them your Ragou of Oyfters, with the Juice of a Lemon, and ferve it up hot for Entry. Another time, you may put with your Ra¬ gout blanched Parfley cut fmall, and at ano¬ ther time a Lemon cut in fmall fquare pieces. Chickens 276 THE MODERN COOK. Chickens with Oyjlersthe Flemidi way. D Refs your Chickens as before, and make your Ragou as follows ; Blanch your Cyders in their Liquor, which lay by, and pick them as before; put part of their Liquor in a Stew-pan, with four Yolks of Eggs, fome Butter, Par hey., Tarragon, all together well blanched and cut fmall; Lemons cut in dices or fmall Squares, an Anchovie cut fmall, Pepper, Salt and Nutmeg; then put your Oyders over the Fire, and take care the Sauce don’t turn ; when your Fowls are roaded, take them off the Spit, and take the Wings and Legs from the Body, dice them upon the Bread, and crufh them between two Difhes; then put your Ragou of Oyders over them; let it be of a good Tade, and ferve it up hot for Entry, Fowls (a la Mommorency.) AkeaFowl, linge, gut, .trufs and blanch it over a Charcoal Fire; then lard it with thin Bacon ; being larded, fplit it in the Back ; put into the Belly a fmall Ragou with Sweetbreads of Veal, Champignons, Trudes, if you have any, and fome Bottoms of Arti¬ chokes ; put it a dewing in a Stew-pan with dices of Bacon, of Ilamand Veal; being dewed, rake it off, and put in it a little Broth; let it have a boil, then drain it od' in a Silk Strainer, and dcim the Fat well off; then fet it on again, and let it dew till it turns to Caramel; then THE MODERN COOK. 277 put in it your Fowls, and put your Bacon fide into the Caramel, put it upon hot Cin¬ ders, that it may glaze as it fhould ; being ready to ferve up, put a Cullis of Ham, or a Sauce made the Italian way into your Difh, then your Chickens over it, and ferve it up hot for Entry. A roajled Fowl (a Vac hi a.) Ake a Fowl, finge, pick, and gut it very 1 clean, put the Liver upon the Drefier, with Bacon lcrap’d, Parfley, green Onions, Pepper, Salt, fweet Herbs, fine Spice, and a little Butter, cut all together very fmall; then put them in your Fowl’s Belly, and put the fame in a Stew-pan, with good Butter, Par¬ fley in Branches, green Onions, Pepper, Salt, fweet Herbs, and above all, let your Fowl be very white, plump, and round ; fpit it with flices of Bacon, and Paper round it. Another time don’t cut your Liver fmall, only cut it in four or five Pieces, with fome other Livers, and flices of Achia, and feafon it as before. Take of Achia as much as you think fit, cut it into Slices, and blanch it in hot Water j being blanch’d, put it into cold Water, then let it drain in a Cullender; being drain’d, put it in a flew Pan with Gravy and Cullis, and let it boil: The Fowl being ready, put it into a DHh, with your Ragou of Achia over it; let it be thin, of a good Tafte, and look well, fo that it may pleafe the Eyes of your Guefts, and ferve it up hot for Entry. VOL, I. u 278 THE MODERN COOK. A Fowlwith Mangoes roafted. T Ake fome Fowls, order them the fame way as above ; there is only the Ragou that makes the difference; take the tendered Mango you can get, cut the Flefh of your Mango in dices, take what is within fide, blanch well all together in hot Water, then put it into cold Water, let them drain, then put them in a Stew-pan with Cullis of Ham, and let it have a boil; when your Fowls are done, difh them up, put your Mango over them, and ferve them up hot for Entry. Roajled Fowls , with Anchovies. D Refs your Fowls the fame way as before, and put them on the Spit; take fome Anchovies, wafh them, cut a couple of them fmall, and the other in dices } put thofe that are cut fmall in a Stew-pan, with good Cul¬ lis and Gravy, a bit of Butter, and the Juice of a Lemon ; your Fowls being roafted, take them off the Spit, and difh them up ; put your Anchovy Cullis over them, your Anchovies in dices over them, and ferve them up hot for Entry. A roajled Fowl , with Shallot. T Ake a Fowl and order it as before, ex¬ cept only, that you put a few Shallots into the forc’d Meat; your Fowl being done, take it off, then make your Shallot Sauce as follows, viz, Take fome Shallots cut very fmall* THE MODERN COOK. 279 fmall, put them in a Stew-pan with Gravy and Cullis, the Juice of a Lemmon, and a little beaten Pepper, and place in it your Fowl and your Sauce, and ferve them up hot for Entry. Fowls (in Bottines.) T Hefe forts of Entries are feldom ufed but in great Entertainments ; take three fine Fowls, finge them (lightly, take off the Legs, but leave as much Skin as you can; then take off the Wings, but don’t cut off the Pinions; there muff be no Skin left on the Wings, that they may be the eafier larded ; do the fame with all your other Fowls, then take the Breaft, and cut the Flefh into fmall Squares together, with that which remains on the Car- cafs; then take your Legs, and take out of them the Bone and the Flefh, without break¬ ing the Skin, leave only a little ff ump of Bone on the end of the Leg, like the fmall Bone on a Mutton Stake; cut the Flefh of your Leg into fmall Squares, with Champignons, fome flices of Partridge, likewife Ham cut into fmall Squares; put to it fome Sweetbreads of Veal, Trufles, Parfley, green Onions, a little fcrap’d Bacon, Pepper, Salt, fweet Herbs, and fine Spice; put all together a Moment over the Fire; fee that it be well relifh’d, put in the Juice of a Lemon, then ffretch the Skin of your Legs, and put of this Salpicon into each Leg, and fow them up; then let it ftew over a fmall Braife, as follows, viz U 2 iz. Take 2 8o THE MODERN COOK. Take a Stew-pan, put in it fome flices of Bacon and Veal, then place in it your Legs, feafon them, and cover them with the dices again; let it flew, and moiflen it with good Broth, but let it not be too much done j when done, take it off and drain them ; difh them up, putting fome Cullis of Ham to them, and ferve up hot for Entry. Another time, inflead of Salpicon you may ufe forc’d Meat, and lard them with fine Ba¬ con, and you may do the former in like man¬ ner. Entry of Fowls Wings. Oncerning the Wings of Fowls, they are ' larded; you put them a ftewing in a Stew-pan/ with ilices of Veal and Ham, a couple of Onions, Cloves, and good Broth ; they being done, take them out of the Stew- pan, and keep them hot, ftrain off the Broth they have been ftew’d in, and skim off the fat very well 5 then put it over the Fire again, and let it dew till it turns to Caramel j take care it does not turn black, then order in it your Wings, and the Bacon fide upon the Ca¬ ramel, and put it upon hot Cinders, that it may glaze foftly j being ready to be ferv’d up, if they are not glaz’d enough, put them a little over the fire, but do not leave them if you will have them good 5 you may ferve them up with an Effence, or elfe put a little Cullis and Gravy into the Stew-pan where they have been a doing, and a little Broth with THE MODERN COOK. 281 with the Juice of a Lemon; skim well off the fat, and ftrain it through a filk Strainer, and ferve it up with the Wings over it ; fee it be relifhing, and ferve it up hot for Entry. You may ferve them up with a Ragou of Endive, Sellery, Spanijh Cardoons, Lettice, the Hearts of Purflain, or Tops of Afaparagusj this depends on the fancy of the Artiff Fowls (a la Tar tare.) P ick well your Fowl, cut it in two, and beat it with the flat of the Kitchen Knife, then put it in a Stew-pan, with llices of Ba¬ con, Pepper, Salt, fweet Herbs, fine Spice, Parfley, and green Onions; let it flew foftly till it be almofl done, then ffrew them with Crumbs of Bread, &c. and let it broil upon the Gridiron; fee that it have a good Colour, then ferve it up with a Remoulade, or with Gravy, and the Juice of a Lemon over it ; you may make ufe of Butter inftcad of Ba¬ con. A roafted Fowl (accompanied.) P ick your Fowl well, and gut it, take out the Brea ft-bone; you muft have in readi- nefs a fmall Ragou of young Pigeons, with Cock’s-Combs, Champignons, and Trufles; put it into the Belly of your Fowl, and (tuft both ends with a little forc’d Meat, then put it on the Spit, wrap’d up in dices of Bacon and Paper ; make a Ragou of Sweetbreads of Veal, Champignons,Cock’s-Combs, and Crav- U 3 Fiih 282 THE MODERN COOK. Fifh Tails, put it all together in a Stew-pan, with a little Cullis and good Gravy, and fet it a dewing; then take half a dozen of Cray- Fifh, and half a dozen of Sweetbreads of Veal, larded and glaz’d in the manner as has been fhewn with the Wings of Fowls; your Fowls being done, draw them off the Spit, and take off the dices of Bacon, and difh them up; your Ragou being relifhing, and the fat well skim’d off, put in more Lemon Juice, and place your Chickens upon it, with the Sweet¬ breads of Veal, and the Cray-Fifh round them; obferve that after your Cray-Fifh have been boil’d, you mud pick the Tails, and force the Body of your Cray-Fifh with a little Salpicon, made with Champignons, Trufles, and Mufh- rooms, moidened with a little Cullis; then force the Body of your Cray-Fifh, and put them in a fmall Seafoning, that they may take a tade; then put them round your Fowl, between each Sweetbread one Fifh, and ferve it up hot for Entry. A Fowl (a la Jantdique.) ^'F'Ake a good young Fowl, trufs it and put a fmall Ragou in the Body of it, wrap it up in Paper with dices of Bacon, put it on the Spit, and when it is done, you ferve it up with a minc’d Sauce, or with a Ragou, or with what you think fit. Roa/led THE MODERN COOK. 283 Roafted Fowl , with Frufles. T Ake the bed: Fowls you can get, pick and clean them well, fcrape fome Bacon upon a Plate, pare a couple of green Trufles, wafh them well, and cut them fmall, put them upon your fcrap’d Bacon, with Parfley and green Onions cut fmall, a very little Bafil, and the Livers of your Fowls cut alfo fmall, and feafon’d with Pepper, Salt, and a bit of Butter; mix all together, put it into your Fowl’s Belly, and put them in a Stew-pan, with good Butter, Parlley, green Onions, Pepper, and Salt; your Fowls being pretty round and white, bind them with Pack-thread, wrap’d up in Paper with dices of Bacon; fet it a dew¬ ing over a flow Fire, pare green Trufles, wadi them well, cut them into dices, and put them in a Stew-pan with Veal Gravy, and let it dew over a gentle Fire, feafon’d moderately with Pepper and Salt; then thicken the Ragou with Cullis; your Fowls being done, draw them off the Spit, take off the dices of Bacon, and difh them up handfomely; let your Ra¬ gou be relifhing and of a fharp tafle, pour it over your Fowls, and ferve them up hot for Entry. Fowls , with Mujhrooms. T Ake good Fowls, and order them the fame as thofe with gieen Trufles; fcrape fome Bacon white, add to it a .ew Muduooms, Parfley, green Onions, a very little Bafil, to¬ ll 4 gether 284 THE MODERN COOK. gether with the Livers of your Chickens, fea- fon’d with Pepper and Salt, all cut fmall and mixt together, and put into the Belly of your Fowl; put them in a Stew-pan, with a Lump of Butter, Pardey, green Onions, Salt and Ba- fil, being thus blanch’d, tie them to the Spit with Packthread, being wrapt up in dices of Ba¬ con, and let them be donefoftly; make a Ra- gou of Mufhrooms in this Manner; if your Mufhrooms be dry, let them foak in luke-warm Water an Hour or two., then take them our, put them in a Stew-pan with Veal Gravy, and let them dew gently; having dew’d a quarter of an Hour, thicken it with Veal and Ham Cullis; the Fowl being done, draw it off the Spit, take off the dices of Bacon, and didi them up handfomely; let the Ragou of Mush¬ rooms be relidiing and fharp, pour it over your Fowl, and lerve them up hot for En¬ try. Roajied Fowls , with fweet Herbs . Ake good Fowls, pick and gut them i clean, fcrape fome Bacon, with a little Ham cut fmall, a little Badl, Pardey, and green Onions, together with your Fowls Li¬ vers cut fmall, feafon’d with Salt and Pepper, mix all together, and put it into the Body of your Fowls, bind it well on both ends, led this fmall Seafoning might drop out; fee that you never cut a PJole on the Backdde, blanch them in a Stew-pan with a little Butter, Par¬ dey, and green Onions, all in Branches, then fpit THE MODERN COOK. 285 fpit them, wrapt up in Paper with flices of Bacon, and put them to the fire to be done gently; when done, draw them off, and take off the flices of Bacon, and difli them up handfomely; pour over them a Cullis of Ham, and ferve them up hot for Entry. Fowls , with forc'd Cucumbers roajled. T Ake good Fowls, pick and gut them clean, take off the Breaff and other Bones, put the Flelh upon a Dreffer with a little Ham, blanch'd Bacon, and an Udder of Veal blanch’d, together with Champignons, a little Parfley and greenOnions,a few fweet Herbs, and fine Spice, two or three Yolks of Eggs, and fome Crums of Bread foak’d, either in Cream or Milk; let thele Crums of Bread boil, and when they are cold put them into your forc’d Meat, mince all well together, and force therewith your Fowls, and fet by a little of your forc’d Meat; bind them well on both ends, blanch them again as the other were before, put a Skewer through the Legs, and fpit them, wrapt up in flices of Bacon, bound round with Paper, and let them roaft with a flow fire; take four middling Sorts of Cucumbers, peel them, and take out the Infide; this done, blanch them in one boyl; afterwards put them in cold Wa¬ ter, then fluff them with the minc’d Meat you have fet by; put into a Stew-pan fome flices of Bacon, place in it your Cucumbers, feafon and moiffen them with a little good Broth, and put them a ftewing; take half a Ladle- 286 THE MODERN COOK. Ladle-full of thin Veal and Ham Cullis, and put it in a Stew-pan, and let it boil; fee this Cullis be relifhing ; your Fowls being done, take them off, and di{h them up handfome- ly; then take out yourCucumbers,being drained, put them round your Fowls,and pour over your Cullis with the Juice of a Lemon, and ferve them up hot for Entry. Capons are drefs’d the fame way as Fowls. Roajled Fowls , the Italian way. T Ake your Fowls, pick and gut them, as before, take Parfley, green Onions, Cham¬ pignons, Trufles, your Fbwls Livers, fcrap’d Bacon, a little Butter, fweet Herbs, and fine Spice, mince all together, and put it into the Belly of your Fowls, then blanch them in a Stew-pan, as is (hewn before, then fpit them, and wrap them up in dices of Bacon and Pa¬ per ; take Parfley, green Onions, Terragon and Mint, and blanch them, then fqueeze them well to get the Water out, and mince them very fmall; put into a Stew-pan as much of it as you think fit, with four Yolks of Eggs, a Glafs of Champain, half a Glafs of Oil, a couple of Anchovies cut fmall, half a Lemon cut into fmall Squares, a little beaten Pepper and Salt, a couple of Rocamboles cut very fmall, or bruifed, put ail together over the fire with a little Cullis, take care it does not turn; then draw off your Fowls from the Spit, take off alfo the illces of Bacon, and difh them up, with your Sauce over them; fee it be re- lifhing, and ferve them up hot. Other THE MODERN COOK. 287 Other Entry of Fowls , the Italian way. O Rder your Fowl, and blanch it in a Stew- pan, the fame as before, except only you ufe no Butter, but Oil and the Juice of a Le¬ mon ; this done, fpit it, wrapt up in flices of Bacon and Ham, bound in Paper with Pack¬ thread; take a Ladle-full of good Veal Gra¬ vy, and as much of Ham-Cullis, with the fame Quantity of good Broth, two Glades of Champain, or Rhenilh Wine, with half a Glafs-fullofgood Oil, a Lemon pared, and cut in dices, two Onions cut in the fame manner, fome Bad!, Thyme, two Laurel Leaves, a lit¬ tle Coriander Seed pounded, fome Cloves, and five or fix Cloves of Garlick; put all together over the dre, let it boil to a fhort Sauce, and skim it as much as you can, Jet there be no Oil remaining, and drain it thro’ a dlk Strainer; your Fowl being done, draw it off the Spit, and take off the dices of Bacon; didi it up handfomely, pour your Sauce over it, and ferve it up hot for Entry. Other Fowls , the Italian way. T^VRefs your Fowls, like thofe here before, the J—^ Sauce only makes the difference; take a little Pardey, Terragon, a few green Onions cut very fmall; put all together in a Stew-pan, with a Glafs of Champain, the Juice of a Le¬ mon, a couple of Rocamboles, a little Badl, two Ladles-full of Ham-Cullis, a little beaten Pepper, with a Spoonful of good Oil, all to¬ gether ; 288 THE MODERN COOK. gether; having had one boil, tafte it, and fee it be high feafon’d with Lemon ; put your Sauce into the Difli, and the Fowls upon it. They drefs alfo Fowls in this manner, by Hi¬ eing them into Pieces ; your Fowls being done you take them off, and cut them into dices or pieces, and they are excellent either with an Italian Sauce, or in Fillets, according to the Palate of the Mafter; Capons may be drefs’d the fame way, and ferv’d up hot for Entry. A Fowl or Capon (in Galantine.) ^TpAke as many Fowls as you will make Ga- -i lantines, for out of each Fowl is made a Galantine, finge and pick them clean, fplit them in the Back, take off the Skin as neatly as you can, take care not to tare it, then take the white of your Fowl and cut it in dices, with Ham in Fillets, Bacon and fome Pidaches, cut in dices; place all together in a Difh, take the remainder of your Fowl’s Flelb, with fome Fricandos of Veal, a Piece of Bacon, a bit of Beef-fuet and Ham, chopt all to¬ gether into fmall Bits; put it upon a Dreffer, with Pardey, green Onions, fweet Herbs, fine Spice, Salt, and Pepper, and mince it very well; put in it fome Yolks of Eggs, and pound all together in a Mortar ; let your forc'd Meat be relidfing; then ftretch your Fowls Skins over the Dreffer, and make a Laying of forc’d Meat on the infide of the Skin in all its ex¬ tent; then make a Fillet of the white of your Fowls, which you have cut thus, with THE MODERN COOK. 189 a Fillet of Ham, a Fillet of Bacon, a Fillet of Piftaches, a Fillet of Yolk of Eggs, ifyouwill ferve them up for a Side-difh; then again a Laying of your forc’d Meat, and fo you go on till all your Fowls Skins are fill’d up; then you few up and join the Skins together, as if they were whole ; then take a Kettle, put in it flices of Bacon and Veal; place it in your Fowls, and feafon them; cover them with the fame flices on the top, as at the bottom; put in it half a Bottle of White Wine, fome Cloves ofGarlick, and fome Broth, put it a hewing very gently, with fire under and over; fee it be not too much done; then take your Fowls off the fire, and let them cool in their Braife or Liquor, fo that they may take a tafte; you may ferve them up whole, upon Napkins, or cut in flices, or to ferve to garnifh fome large Side-difh; they are ferved up hot if they are for Entries, with a Ham Cullis over them, or elle cut into flices with a Cullis or Effence. Fowls (a la Pajjepierre.) P ick and gut your Fowls clean, cut the Li¬ vers fmall, with a little Bacon fcrap’d, a bit of Butter, Champignons, Parfley, green Onions, Pepper, Salt, fweet Herbs, and fine Spice; cut all fmall together, and put it into the Belly of your Fowls; blanch them as fhewn before, then fpit your Fowls, wrapt up in flices of Bacon and Paper, &c. Then take fome Paffepierre, pick and throw away the coarfe part of it, and blanch them in hot Wa¬ ter, 2 9 o THE MODERN COOK. ter, then put them into cold Water, and af¬ terwards in a Stew-pan, with half a La¬ dle of Gravy, and as much Cullis of Ham; let all boil a Moment ; your Fowls being done, take them off, and take off the dices of Bacon, difh them up with your Paflepierre over them, and ferve them up hot for Entry. Fowls (a la Chriftemarine.) O Rder your Fowls, as thofe before, and take fome Chriftmarine, and blanch it; this done, put it in cold Water, pick it clean, and put it in a Stew-pan, with half a Ladle of Veal Gravy, and as much Cullis, put it o- ver the fire, and boil it a Moment, fee it be relinking, and difh it up; your Fowls being ready, place them over your Chriftmarine, and ferve them up hot for Entry. Roajled Fowls , with fweet Herbs and Onions . Ake good Fowls, pick and gut them well. I then take their Livers, together with Par- dey, green Onions, fweet Herbs, fine Spice,Pep¬ per, Salt, fcrap’d Bacon, and a bit of Butter, cut all together very fmall; put it into the Belly of your Fowls, and tie up both ends to keep in the Seafoning; blanch them in a Stew-pan, as before, then l'pit them, and wrap them up in Paper with dices of Bacon, fo tie them up, and let them roaft at a dow fire; take two or three Dozen of fmall Onions, peel and blanch them; afterwards put them in cold Water, and then in a Stew pan with good Broth; be¬ ing THE MODERN COOK. 291 in£ almod dew’d, thicken your Onions with a Cullis Ham, and let them dew foftly; when they are dew’d enough, skim well off the fat, and put in it the Juice of a Lemon j your Fowls being done, draw them off the Spit, and difh them up handfomely; pour your Onions over your Fowls, fee your Cullis be good and re- lifhing, and ferve it up hot for Entry. Alf forts of Capons roaded may be ferv’d up with the fame fweet Herbs and Onions. Roajied Fowls , with Garlick. P ick and gut well your Fowls, take their Livers, together with Parfley, Pepper, Salt, fweet Herbs, fine Spice, a Clove of Gar- lick, fcrap’d Bacon, and a Lump of Butter; mince all well together, and put it into the Belly of your Fowls, blanch them in a Stew- pan, like thofe here before, and fpit them, wrapt up in dices of Bacon and Paper, and put them to the fire; take a dozen of Cloves of Garlick, pick and blanch them in hot Water, being blanch’d, and almod done, put them in a Stew-pan with half a Ladle of Ham Cullis, and the fame Quantity of good Gravy; put all this over the fire, boil it up, and skim well off the fat; fee that your Cullis be well ordered, put into it the Juice of a Lemon in ferving up your Fowls, which being done, draw them off the Spit, take off the dices of Bacon, difh them up with your Garlick Ragou over them, and ferve them up hot for Entry. Fowls 2 9 2 THE MODERN COOK. Fowls in Fricandos. P ick and gut your Fowl, trufs the Legs in- fide the Body, and blanch them, then cut them in two, break the Bones a little, and lard it with thin Bacon ; this done, put it on the Spit like other Fricandos, as defcrib'd before, ferve it up with a Ham Cullis, or Gravy ta¬ ken out of the Stew-pan wherein it has been a doing; you will find this way of dreffing Fowls in feveral Places, and ferve it up hot for Entry. Fowls (in Puis) with Mujhrooms. T Ake two Fowls, fplit one in the Back and the other in the Bread;; take out all the large Bones, and lard their infide with Ham, then few them together, fo that both may make but one j after that, make a Ragou of Mufh- rooms, and fill therewith the Bellies, tie them at both ends, and fet them a doing up¬ on a dry Braife. Take a fmall Kettle, put in it dices of Bacon, Veal, and Ham; then put in your Fowls, feafon them with Pepper, Salt, Onions, and fweet Herbs; then lay over them again your dices of Veal, Bacon and Ham, put them a fie wing, with fire under and over; when they are done take them out to drain, didi them up with a Ham Cullis over them, or elfe a fmall Ragou of Mufhrooms. Fowls,, 6 the MODERN COOK. 293 Fowls, with forc'd Meat. Ake a Fowl, pick it, and fplit it in the I Back, take off the Skin; take the white of your Fowl, with fome white of Partridges, or other Fowls, cut all into fmall Dice; take Ba¬ con, Ham, or Piftaches cut in the fame form, then take the fiefli of your Fowl you laid by, and cut it into Fillets, a Piece of a Nut of Veal, a Piece of Bacon, Calf’s Udder, and a little Beef-fuet, minc’d all together very fmall, fea- fon’d with Pepper, Salt, fweet Herbs, fine Spice, Parlley, green Onions, a crum of a Clove of Garlick, and two or three Yolks of raw Eggs, all well minc’d together; put’em in the Difli where you have put the Meat cut in fmall Dice, together with Trufles, if you have any, cut in the fame fhape; fill up with this your Fo-wi's Skin ; let it be plump and round, then let it be done upon a clear braife, and ferve it up with a Ham Cullis o- ver it. Another time you may laid your Fowl with fine Bacon, and do it like Frican- dos; you may ferve it up cold for a Side-difh, and in cutting it into dices, to garnifh there¬ with a large Difh. A Fowl (in Fallon.) A Fowl in Vallon is very near the fame, as d a Fowl in Ballon; only they do not take off the Feet and the Wings in this: Take a Fowl, pick it clean, fplit it in the Back, take out all the Bones, leaving only one in the Vol. I. X 294- THE MODERN COOK. Legs, that may hold the Foot, and fluff it with forc'd Meat, like that here above, then few it up, and let it have the fhape of a Fowl again, then thruft the Feet into the Belly, and the Wings the fame; put it in a long deep Stew-pan, with dices of Bacon and Veal, wrap up your Fowl in a boulting-cloth, and put it in this fame Stew-pan, feafon’d with Pepper, Salt, Cloves, fweet Herbs, and Onions; go on laying over it the fame llices of Bacon and Veal; moiden it with a Ladle-full of Broth, and two Glades of White Wine; put it a dewing foftly, take care it be not over done; then take fome Ham cut into very fmall di¬ ces; beat them dat with the back of your Knife, and cut them into other dices as fmall as you can, and then into fmall fquare bits, as fmall as the Head of a Pin; put them into a Stew-pan, with a fmall Bit of fcrap’d Bacon, and put it a lweating upon a Stove with a dow dre ; when it has taken a little colour, put in a little bit of Butter, a dud of Flour, and dir it with a wooden Ladle, to make your Flour pretty brown; then moiden it with a Ladle of Broth, let it boil, and fkim well off the fat: If your Sauce is not plenty, or thick enough, you only put a little of your Cullis into it; your Fowl being done, draw it to drain, and didi it up, putting over it this fmall Salpicon of Ham, with the Juice of a Lemon, and ferve it up hot for Entry. At another time you may put into it Tru- des cut in the fame manner, together with a Cullis of Ham. Fowls, THE MODERN COOK. 295 Fowls , in Grenadins. P ick and fplit your Fowls in the Back, draw them, and take out all the Bones; then put into the Belly a Salpicon, made of Ham cut like fmall Dice, together with fome Tru- fles, Champignons cut in the fame form, Sweet¬ bread of Veal, and fome ilices of Fowls all raw: Melt in a Stew-pan fome Bacon, with Fariley and green Onions; put all your Meat into the fame Stew-pan, feafon’d with Pepper, Salt, and the Juice of a Lemon. Let it be re- lifhing, and put it into the Belly of your Fowl, few it up, and let it be round and plump ; lard it with fine Bacon, and put it a hewing, with dices of Ham and Veal, Onions, a Bunch of green Onions, Pardey, Cloves, a little Ba- fd, and Thyme; moiften it with Broth, and let it hew dowlv: Being done, take out your Fowl, hrain off the Liquor in a hlk Strainer, fkim it well, and put it on the fire again, and let it hew till reduc’d to Caramel. Then put in your Grenadins, and put it upon hot Cinders to glaze dowly, or over a Stove with a dow fire, don’t hir from it till done; then difh up with an Efience of Ham, and ferve it up hot for Entry. Fowls (d la Marly.) P ick your Fowls clean, fplit them in the Backj^take out the fide Bones and thofe of the Legs; take Ham cut into dices the breadth of your little Finger, feafon’d with X 2 fweet 296 THE MODERN COOK. fweet Herbs and fine Spice, and lard there¬ with the infide of your Fowls. Make a Ra- gou of Sweatbreads of Veal, CockVCombs, Trufles, and Mufhrooms, make an Abbefs with Pafle, and Hogs-Lard, as if it were for a Tourte; putin a flice of Bacon, with your Fowl over it, and force your Fowl, with your Ragou of Sweetbread of Veal, and few up the fame; place fome dices of Bacon round your Fowl, then cover it well with your Pafle, but fee it is not laid double; take a Sheet of Paper dawb’d with Hogs-Lard, and wrap up in it your Fowl; let it be baked in a Baking-pan, at lead three Hours to be done well: Being baked, take off the Paper, difh it up hand- fomely, and ferve it up hot for Entry. Fowls, with Ham Plit and gut a Fowl, lay the Liver upon ^ your Dreffer, with fcrap’d Bacon, Pep¬ per, Salt, fweet Herbs, fine Spice, green Onions, Parfley, Champignons, Trufles, and a lump of Butter; chop all very fmall toge¬ ther, and fluff therewith the Belly of your Fowl, tie it on both ends, and blanch it, as here before; this done, fpit it, wrapt up in dices of Bacon, with Paper round it; cut fome Ham into fmall flices, beat them flat, and place them in a Stew-pan, and let them take a colour on both fides; then take them out again, put a little Butter in it, \^ith a dufl of Flour, and Air it with a wooden Ladle, till you fee them of a good colour; moiflen THE MODERN COOK. 297 it with good Broth and good Gravy, take care it be not too high colour’d; if it is not thick enough, add to it your common Cullis; put in it a Glafs of White Wine, and fkim it, and if you think proper, put in again your Ham, but in doing fo you make it lofe all its vir¬ tue; your Fowl being done, take off the dices Gf Bacon, and difh it up, putting your dices of Ham upon it, and then your Cullis of Ham, with the Juice of a Lemon, and ferve it up hot for Entry. At another time you may cut your Ham into dices, after it has taken a colour, but you muff never put the fame into your Sauce. A Fowl (in Her iff on.) T Ake a Fowl, pick and gut it, cut the Li¬ ver fmall, together with Pardey, fvveet Herbs, fine Spice, green Onions, Pepper, Salt, fcrap’d Bacon, and a lump of Butter, being cut fmall all together, put it into your Fowl, ty’d up on both ends, and blanch it as that before; this done, lard it with fmall dices of Ham, then fpit it, wrapt up in dices of Ba¬ con, and ty’d with a Paper round it; being done, take off the dices, difli it up, put over ic a Cullis of Ham, and ierve it up hot for Entry. A Fowk 1 (in Heriffon) another way. T Ake a Fowl, pick, draw and order it as that above, fpit it, wrapt up in dices of Bacon, and tied with Paper round it; fee the A 3 Head 2 q8 THE MODERN COOK. s Head of it is fo thruft into the Belly, that there appears nothing of it but the Bill. Take two or three dozen of Skewers of a Finger’s length (fee the way of making Athelets or Skewers) take thin lean Bacon cut into fmall Pieces, the breadth of a Thumb, and twice the thicknefs of the Blade of a Knife, join’d to¬ gether; put them afterwards in a Stew-pan upon a Stove, to take out the groffed part of the Fat; then put in it Sweetbreads of Veal cut the bignefs of the end of your Thumb, together with fome Champignons, fome fat Livers, Parfley, green Onions, and fweet Herbs, thick on it, with a dull of Flour, and moiften the whole with a little Gravy; then let it cool; take your fmall Skewers, the length of a Finger, and put upon one of them a bit of Sweetbread of Veal, a bit of Cham¬ pignon, and a bit of Bacon, till the fmall Skewer is quite full; fee you leave fo much wood as will flick in your Fowl, then dip them into the Sauce in which they have lain ; drew them with fine Crum of Bread, and let them broil till they get a good colour; your Fowl being done, difh it up, with a Cullis over it, and dick in it your Skewers or Athelets, and ferve it up hot for Entry. A Fowl in Fillets , with FiJlaches. QPit your Fowls, and let them road; they ^ being done, take them off, and cut off the Wings, and the white of the Bread; keep a fmall Sauce ready in a Stew-pan, made with fweet THE MODERN COOK. 299 fweet Herbs, a little good Butter, fmall Cham¬ pignons, cut into Dices ; put it over the Fire with a duftof Dour in it, Dir and moiDen it with a Ladleful of good Broth ; fee it be of a good taDe ; take Piftaches fcalded, and cut into Dices; put them in, and make a thick Sauce with four or five Yolks of Eggs, beat the fame up with Cream; and when you fee your Sauce pretty fhort, thicken it with the fame Eggs and the Cream; then put in it the White and Legs of your Fowls, with the Juice of a Lemon ; you muD cut your Wings only in two; then place the Dices of your Fowls in the Difh, with your Sauce over it, and let there be no Sauce remaining ; make it as reliDiing as pofiibjy can be, and ferve it up hot for Entry. A roafled Fowl with Chefnuts. P ick and gut a Fowl, cut the Liver fmall, together with ParDey, green Onions, ficraped Bacon, Butter, Pepper, Salt, fweet Herbs and fine Spice; take Chefnuts, peel them, and put them into a Braife, to take off the fmall Skin; then mix your Chefnuts with the forc’d Meat, put all together into the Belly of your Fowl, and blanch it in a Stew-pan, with a bit of Butter ; fpit it wrap’d up in Dices of Bacon, with Paper tied round it; take your peel’d Chefnuts, put them in a Baking-pan, with Fire under and over, and take orf that fmall Skin; then put them in a Stew-pan with Broth, and let them be done quite; when they are done, pour out the Broth, and put in X 4 it 3 oo THE MODERN COOK. it half a Ladleful of Effence, a little Cullis, and a little Gravy ; your Fowl being done, draw it off the Spit, and take off the flices of Bacon ; difh it up, put your Chefnuts over it, with the Juice of a Lemon, and ferve it up hot forEntrv. Roajled Fowls with Spanifh Cardoons. P ick and gut your Fowls; put the Livers upon a Dreffer, together with fcraped Bacon, Butter, Parfley, green Onions, Cham¬ pignons, Pepper, Salt, fweet Herbs and fine Spice cut all together very fmali, put it into the Body of your Fowl, blanch it in a Stew-pan with a little Butter, Parfley and green Onions In Branches; this done, fpit them wrap’d up In flices of Bacon, and Paper tied round it; keep your Cardoons ready, put them in a Stew-pan, with half a Ladlelul of good Veal Gravy, and half a Ladleful of good Ham Cul¬ lis; put in your Cardoons, being half a Fin¬ ger’s length, and well blanched: Before you put them into the Cullis, let them have a boil, and fkim them well; in ferving up put to them the juice of an Orange: Your Fowl being done, take off the flices of Bacon, and difh it up with your Ragou over it, and ferve it up hot for Entry. Fowls in Fillets. P ick, gut and fpit your Prowls wrap'd up in flices of Bacon, with paper tied round them; they being done, take them off theSpit, and THE MODERN COOK. 301. and let them be cold; take a a Stew-pan, put in it frefh Butter, with Tome Champig¬ nons cut into dices} put your Stew-pan over a Stove, tofs it up four or five times } put in it a duff of Flour, and dir it} moiften it with a Ladleful of good Broth feafoned with fweet Herbs: Your Fowls muff be cut into ilices, and put into this Stew-pan, with fome Cray- fifh Tails ; thicken your Sauce with Eggs, and ferve them up hot for Entry, A roaftedFowl with green Walnuts. P ick and gut your Fowl, and cut the Liver fmail, with fcraped Bacon, fome Butter, Pariley, green Onions, Champignons, Pepper, Salt, fweet Herbs, and fine Spice, mince all well together} then take half ripe Walnuts pick’d and peel’d } take a handful of them and mix them with your minced Meat; put it all into the Belly of your Fowl, which you fpit wrap’d up in dices of Bacon, with Paper tied round} take about half a hundred, which is enough, of green Walnuts pick’d for one Fowl} blanch them in hot Water} then put them in a Stew-pan, with half a Ladleful of Ham Cullis and a little Gravy} let it boil a Moment, and fkim the fat well off} fee they have a good Tafte: Your Fowls being done, draw them off the Spit, and take off the Ilices of Bacon, and difh them up } then pour your Ragou of green Walnuts over them, and ferve them up hot for Entry. You may ferve up Capons the fame asfuch Fowls. Fowls 302 THE MODERN COOK. Fowls (in Canellon.) Ake fome Fowls, pick and draw them well, and cut them in halves; take out all the Bones, and make a little forc’d Meat very fine, with a little Fowl’s Flefh, a bit of a Leg of Veal, a Cali’s Udder, fome blanch’d Bacon, Beef Sewer, a little Ham, fome Cham¬ pignons, green Trufles, Pariley, green Oni¬ ons, fweet Herbs, fine Spice, Pepper and Salt, and mince all together ; take fome Crums of Bread, put them in a Stew-pan with a little Milk, let them boil; then let them be cold, and put them into your forc’d Meat, together with fome Yolks of Eggs; then fpread your halves of Fowls over a DrefTer, and put over them fome of this forc’d Meat, rowl them up one after another : At another time you may cut them in four, and let them be done in a Braife; they being done, take them off to drain, and difh them up with a Ham Cullis over them, and ferve them up hot for Entry. A Fowl with Cream. Ake one or two Fowls, according to the bignefs of your Difh, clean, order and fpitthem; they being roafted, take them off, and let them grow cold: Take a bit of Nut of Veal, take well off the Skin, and cut it into dices, together with a piece of Bacon blanch’d, fome Beef Sewer, a Calve’s Udder, fome Champignons, Parfley, green Onions, fweet Herbs, fine Spice, Pepper and Sale; put all together THE MODERN COOK. 303 together in a Stew-pan over the Fire; when it is enough, take it off, put it upon a Dreffer, and mince it well; take the Breads of your Fowls, and mix them with this forc’d Mear, being cut fmall, put them in a Mortar, with feme Crums of Bread boiled in Milk; which being cold, put it to your forc’d Meat, toge¬ ther with fix Yolks of Eggs, and the half of the Whites whipp’d up to Snow: Pound all well together, and put this forc’d Meat in the bottom of a Siver Difh, or other Difh, and your Fowls upon it, and fill ic up with what was left of the forc’d Meat, with a hole in the middle, to put in a fmall Ragou of Sweet¬ breads of Veal, Cocks-Combs, and Champig¬ nons; then cover your Ragou, and make your Fowls as round and plump as you can: Beat up an Egg, and colour your Fowls therewith; fee you make them very ffnooth, drew them with fine Crums of Bread, and bake them in the Oven, or under the Cover of a Baking- pan: They being baked, and of a good colour, fkirn off the Fat; wipe off clean the Border of yourDifh, and fet a little Cullis on the fide of your Fowls, and ferve them up hot for En¬ try. If you cannot get a Silver Difh, you may take a Baking-pan, with an Abbefs on the Bottom, after that your Fowls are put into the Difh. A roajied Fowl with Cream. P ick and gut a Fowl, blanch it over a Char¬ coal Fire5 then lard your Fowl: This done. 304 THE MODERN COOK. done, put it in a Stew-pan, with a quart of Milk, a lump of Butter, fweet Herbs, a little Coriander Seed, Pepper, Salt, and Onions cut in dices, and put it a Moment over the Fire; then fpit it, and bade it with the Milk; being almoft done, take a pint of Cream, with a fmall handful of Flour, dir all well together, and put in it a good lump of Butter with Salt; put all together a Moment over the Fire, and dir it with a wooden Ladle; then bade your Fowl with Cream, fo that it may make a Crud upon it, and let it have a good Colour; your Fowl being done, take it od' and difh it up with a thick Poivrade under it, and ferve it up hot for Entry. A Fowl with a Sauce made of Carp. P ick and draw well your Fowl, mince the Liver with a little Pardey, green Onions, fweet Herbs, Sait, Pepper, a little lcraped Ba¬ con, a bit of Butter, Champignons and green Trufles, if you have any ; put the whole into the Belly of your Fowl, blanch it in a Stew- pan with Butter, Pariley, green Onions and Salt; then fpit it, wrapt up in dices of Bacon, with Paper tied round it: Put into a Stew- pan two Pound of Fillet of Veal, dome dices of Ham, a Carp cut in four laid over the Meat, and put your Stew-pan over the Fire; when you dnd it dicks to the Pan, you mud take care it is not burnt, thenmoidenk with Broth, and half a Ladleful of common Cullis, more or lefs, according to the Quantity you have 2 occalion THE MODERN COOK. 105 occafion for; put in a Glafsof Champaign, a clove of Garlick, fome Cloves, a Branch of Bafil, fome whole green Onions, and a Lemon cut in dices; fkim your Cullis well, fee it be of good tade, and look w r ell to the Eye; ftrain it off in a filk Strainer; then take your Carps Melts, blanch them, and put them in your Carp Sauce: Your Fowl being done, draw it, and take off the dices of Bacon ; difh it up, put your Melts round your Fowl, and the Sauce over it, and ferve ic up hot for Entry. A Fowl with Sauce made of Pikes . O Rder your Fowls the fame as thofe with the Carp Sauce ; the only difference is, that in dead of Carps they ufe Pikes to make the Cullis with; and indead of Melts, they take fome dices of Pike. At another time you pound Cray-dfh Shells; take all your Meat and your Fifh out of the Cullis, and put in your pounded Cray-dfh, and drain them off in a Sieve, if you will; you may make a Hafli of Pike, and fome of the White of Partridge, together with a little Cullis, in putting this into a Didi, and to make it dick: Your Fowls being done, draw them off, and take off the dices of Bacon; place them upon this Hafh, and put fome Cray-dfh Tails in your Cullis, with fome dices of Pike, to diew that they are dreffed with a Pike Sauce: Put all over your Fowls, and let it have a good tade, then ferve it up hot for Entry. A 3 o6 THE MODERN COOK. A Fowl (a la Braife.) Ick and gut your Fowl, trufs the Legs in- fide the Belly, and lard it with thick Ba¬ con, the bignefs of the half of a fmall Finger j feafon it with Pepper and Salt, fweet Herbs and fine Spices ; then lard your Fowl, and bind it with Packthread 3 take a long deep Stewing-pan, and put in it fome flices of Ba¬ con and Veal; then put your Fowls into it, feafoned with Pepper, Salt, fweet Bafil, Thyme, Bay leaves, Onions, and a crum of Garlick; continue to cover it with flices of Bacon and Veal, and moiflen it with a Glafs of Wine, and one or two Ladles full of Broth; flew it Fire under and over; being done, difh it up, putting a minced Sauce over it, or aPvagouof Sweetbreads of Veal, Cocks-Combs and Cham¬ pignons, or a Cullis of Flam, or a Ragou of Oyfters: All which depends on the fancy of the Cook, if only it has a good Tafte; then ferve it up hot for Entry. A Fowl with large Onions . r Ake a Fowl, clean and order it like that above, lard it, fpit it, and bade it with good Butter; cut large Onions into flices, and put them in a Stew-pan with a lump of But¬ ler, then put it over the Fire; it being of a good Colour, Brew it with a duff of Flour; moiften it with Gravy, feafon it and fkim it well; if it is not thick enough, put in a little of your Cullis: Your Fowl being done, take 2 ‘‘it THE MODERN COOK. 307 it off, and diffi it up; fee your Ragou be re- lifhing, and put your Onions over it, with the Juice of a Lemon, and ferve it up hot for Entry. Fowls. (in Crepine) with Calves Caul. P ick, gut well, and fpit your Fowls; they being done, let them be cold; to make the forc’d Meat, take a piece of a Fillet of Veal, take off the Skin, and cut it into bits, together with a piece of Bacon, a Calf’s Ud¬ der, a bit of Beef Sewet, fome Champignons, Parfley, green Onions, fweet Herbs, fine Spice, Pepper and Salt; put all together in a Stew- pan over the Fire, to fweat about a quarter of an Hour; then put this Meat upon a Dref- fer, and mince it well; then take the Breads of your Fowls, and mince them with the other Meat; take fome crums of Bread, boil them in a Stew-pan with Milk, till your crums be very thick; then let it be cold, and put it to your forc’d Meat, together with fix Yolks of Eggs, whipping up three Whites to Snow ; put all together in a Mortar with your forc’d Meat: You muff have a fmall Ragou made with Sweetbreads of Veal, Cocks-Combs, Champignons, and Bottoms of Artichokes cut into ffices; take the Caul of a Calf, or that of a Sheep, the beff is that of a Calf; keep as many pieces of your Caul as you have Fowls; put a piece of the Cawl in a baking Pan, and put in it your Fowl, and then your forc’d Meat; leave a hollow place in the middle to put 308 THE MODERN COOK. put in your Ragou ; go on putting over it ano- other laying; then wrap up your Fowl all round, in the Cawl, and fend it to the Oven to be baked; being done, difh it up with a Cullis of Ham, and ferve it up hot for Entry. A Fowl the Englifh way. T Ake good Fowls, pick and gut them very clean, make fome forc’d Meat in this manner, viz. Take the white of a roaRed Fowl, fome MuRirooms, fome Sweetbreads of Veal, a bit of Ham, a little Bacon, a Calf’s Udder blanch’d, together with fome Cham¬ pignons, a little Pariley, green Onions, fweet Herbs and fine Spice ; mince all well together; this done put to it a couple of Yolks of Eggs, a Crum of Bread the bignefs of an Egg boiled in Milk or Cream, and pound it in a Mortar. This done, Ruff with this forc’d Meat the Belly of your Fowls, and tie them up at both ends to keep in the forc’d Meat; blanch them, and bind them with Packthread, with fome ilices of Bacon under and over; then fpit them, and let them be a doing at a flow Fire: Make a minced Sauce in the fol¬ lowing manner; Put a little melted Bacon in a Stew-pan, together with a few green Onions cut fmall, fome Champignons and a Trufle cut fmall: Set all this a Moment upon a Stove; moiften it with Gravy, and let it Rew loftly over a gentle fire; being done, fkim well off the Fat, and thicken it with a Cullis: Your Fowls being done, draw them off, and untie the THE MODERN COOK. 309 the Packthread ; then take off the dices of Bacon, and diih them up handfomely: Let your minced Sauce be relifhing, and a little fharp; put the fame over your Fowls, and ferve them up hot with the Juice of a Lemon for Entry. A Fowl in Hafh. Ake fome Fowls ready drefs’d, then take 1 the Flefh and cut it very fmall ; take the Carcaffes, put them in a Stew pan with good Broth, an Onion cut in Slices, Pariley and fweet Herbs; when it is boiled enough, ftrain it off; then put in it a bit of Butter rowled in Flour, and let it dew again a moment, then put in it your Hafh of Fowls; let your Hafh be relifhing, thicken it with three Yolks of Eggs, or more, according to the Quantity of Hafh you make; it being thick, put in it the Juice of a Lemon, and ferve them up hot for Hors d'Oeuvre. AHaJh of Fowls the Englifh way. T Ake Fowls ready drefs’d, take off the white, cut the fame into fmall fquare pieces, and put it in a Stew-pan; boil the Carcafes in a little Broth, then drain it in a Silk Strainer; take this Broth, and put in it your pieces of Fowls cut into fmall fquares, ' and put it over the Fire; add to it a bit of Butter rowled in Flour, a little Pepper and Salt, and if there is occafion for it, the Juice of a Lemon ; difh it up, garnifh it with fmall pieces of Bread fryed, and ferve it up hot for I Hors d' Oeuvre. VqL, I. k.- Y A HO the modern cook. A Fowl with Saffron the Polifh way. Raw a Fowl clean, and order ir as it fliould be; fpit it wrap’d up in dices of Bacon, with Paper tied round it; take a good many Onions cut into dices, boil them in a Stew-pan with Broth as white as podible j being well boiled, drain them off; put them in a Stew-pan, and if too thick, put Broth to them; they mud be jud as thick as a Cullis of Ham; then take Saffron, dry it and pound it well, put into a Cup or other Vedfel a good deal of it, together with a little hot Broth; dir it well, and put a little now and then in your Cullis, till you fee it is of a good Colour; but your Saffron muff not prevail: Take your Fowl off the Spit, cut off the Legs and Wings, and put them into your Cullis, and ferve them up hot for Entry. Ac another time, you may take Pardey Roots cut into dices; boil them, and put to them the fame Cullis as above, with the Saffron. Indead of roading your Fowl, boil it in a Kettle, a quarter of an Hour will be enough, if it be good and tender; cut it up and difh it, putting your Cullis of Pardey Roots over it, and thus ferve it up hot for Entry. A Fowl, Chicken or Capon (ala Bourgeoife.) '“jPAke a Fowl, finge, pick, draw and trufs A it; take a Kettle or earthen Pot, put water in it enough to foak your Fowl in ; put your THE MODERN COOK. 311 your Pot over the Fire with a handful of Salt; and when the Water boils, put in your Fowl, but let it not boil too much: Put a lump of Butter in a Stew-pan, or earthen Pot, with a dull of Flour, Nutmeg, Pepper, Salt and Oy- fters, if any are to be had ; put your Stew-pan over the Fire, and thicken your Sauce; which being thickened and pretty relifhing, take out your Fowl, and difh it up with your Oyfter Sauce over it. At another time you take a little Parfley, fome green Onions, a little Mint, and a little Terragon, if you have any; but you may make your Sauce with Parfley only; but if you can get Anchovies, cut a couple fmall, and put them into your Sauce; cut half a Lemon, after having taken off” the Rind, into fmall fquare pieces, and fqueeze into it the other half, then put in a little Butter, with a Duff of Flour, and a little Water, Pep¬ per and Salt, and fet your Sauce a hewing. Your Fowl being done, difh it up with your Sauce over it. At another time put fome Endive with your Fowl; and when it is done, give it three or four cuts with a Knife, and put it into a Stew-pan with a little Butter, and a duff of Flour, and fet it over the Fire ; then moiffen it with a little of the fame Broth your Fowl has been boiled in ; if it be not thick enough, thicken it with Eggs. At another time you may drefs your Fowl with Onions, in boiling them with your Fowl; Y 2 you 3 12 THE MODERN COOK.' you may putthem in a Stew-pan or earthenDifh, with a lump of Butter rowled in Flour, Pepper and Sait; put it over the fire with tome of the me Broth your Fowl was boiled in ; thicken your Sauce, and ferve it up hot for Entry. A Fowl with Eels. r T~'Ake a Fowl, finge, pick and draw it ; JL take a Liver, and put afide the Gall, cut it fmall, with Parfley, green Onions, Cham¬ pignons, fweet Herbs, fine Spice, Pepper, Salt, l'craped Bacon, and a lump of Butter; put all to¬ gether into the Belly of your Fowl, and blanch it in a Stew-pan with fome Butter, Parfley and green Onions; put it on the Spit wrap’d up in flices of Bacon, with Paper tied round it: Take fome Eels, fkin them, cut them into pieces the length of fix Inches, and lard them with fine Bacon; being larded, take white Wine, put in it your Eels, and let them have one boil; take a Caramel of Veal, in the fol¬ lowing Method, TV Aj , Take fome Veal, fome Ham and good Broth, and boil it well, till your Veal is well done; this done, drain your Broth, and let it boil to a fhort Sauce, till the Gravy turns to Caramel; then put in your pieces of Eel, put them upon hot Cinders, and let them flew foftly, with a little fire under; your Fowl being done, difh it up, putting to it a Cullis of Ham: Garnifh your difh with flices of Eel, and ferve it up hot for Entry. At another time, inflead of larding your Fowl with fine Bacon, you may lard it 6 thoroughly THE MODERN COOK. 313 thoroughly with thick Bacon ; and let it dew in fmall white Braife made with dices of Ba¬ con, feafoned with Pepper, Salt, iweer Bafil, dices of Onions, and a couple of Glades of white Wine; your Eel being boiled and firm, take a Cullis of Ham, take the Eels out of their Braife, and put them into your Cullis j your Fowl being done, difh it up with your pieces of Eel round it, together with the Juice of a Lemon in the Cullis, and put it upon it, then ferve it up hot for Entry. A roafted Fowl (ala CardinaJe.) T Ake a Fowl lately kill’d, pick it clean, thrud your finger between the fkinand the defh in the bread:, and in the back and leers; you mud do this as foon as your Fowl is pick’d, otherwife it will be torn; and moreover, it is eader to be parted, and draw it the day following. You muff have at lead about two dozen and an half of Cray-ddi,and when boil’d pick them, pound the Shells of them as well as podibly can be: The more they are pounded, the more your Fowl will appear reddifh; then put in it fome Cray-filh Tails, a lump of good But¬ ter, fweet Herbs, fine Spice, Pepper, Salt, green Onions and Pardey cut fmall; pound well all together; then take it out of the Mor¬ tar, put it over the Fire, dir it till it be of a good Colour, then pafs it through a Strain¬ er ; drain it with all your drength with a wooden Ladle, and duff therewith your Y 3 Fowl 314THE MODERN COOK. Fowl when cold, between Skin and Flefh, in the Back as well as in the Bread: and Legs; then wrap it up in dices of Bacon, with Pa¬ per tied round it, and fo fpit it, and let it be loaded; being done, draw it off, and take off the dices of Bacon ; didi it up, putting over it an Effence or Cullis of Ham, and ferve it up hot for Entry. At another time, indead of putting Slices of Bacon round it, you mud befprinkle it with fome of the fame Butter they were duffed with. Of Brufolles and Scotch-Col- l. lops. Brufolles the Italian way. T Ake a dale Nut of Veal, take off* the Skin, and cut it into fmall dices, almod as big as half a Crown Piece, and beat them dat; they being all done alike, put them in a Stew-pan, with half a Glafs of good Oil, the Juice of two Lemons, fome Pardey cut fmall, Onions, fweet Badl, fome Bay Leaves, Garlick, Pepper, Salt, fweet Herbs, dne Spice and Champignons ; put all together in a Stew¬ -pan over the Fire, and don't leave dirring it; but as foon as they are hot take them off: Take a fmall Kettle, put in it fome dices of Ba¬ con, and take the Skin of the Nut of Veal and place therein your Brufolles piece by piece, your Brufolles being placed, pur in their , .j THE MODERN COOK. « v) their Gravy with the reft, and cover them with dices of Bacon; then put the Cover over your Kettle, and put a Charcoal fire under and over; let them flew very foftly; being done, take out of the Stew-pan the dices of Bacon and the Bay Leaves; take away the Fat, and thicken it with common Cullis; let them be relifliing, and ferve them up hot for Entry, or Hors d’Oeuvre. Other Brufolles with a white Sauce. V 0lir Brufolles being cut, as were thofe here befoie, put them in a Stew-pan with Oil, Pepper, Salt, fweet Hferbs, dne Spice, Pardey, green Onions, a Clove of Garlick, Champignons, and the Juice of a Lemon, all together cut fmall; put it over the fire, and flir it now and then; drew it with a duff of Flour, and moiden it with a little Broth, and half a Glafs of white Wine; let it dew with a dow dre; being done, thicken it with Yolks of Eggs and Cream? let it be relifhing, and ferve it up hot for Hors d'Oeuvre. Brufolles made with young Babbits. Ake young Rabbits, and deathem, cut | the Fledi into fmall bits, and beat them flat with a Cleaver; then put this Meat into a Stew-pan, with Pardey, Green Onions cut fmall. Pepper, Salt, fweet Herbs, dne Spice, Champignons, Trudes, if you have any, a Crum of Garlick, fome Bay Leaves, half a Glafs of good Oil, as much white Wine, and Y 4 the ,i6 THE MODERN COOK. D the Juice of a Lemon ; put the Stewing-pan over the fire, and ftir it nowand then, keep¬ ing it hot: Then take a fmall Kettle, put in it fome dices of Bacon, and place your Brufol- les in it, laying them flat as much as pofiible; your Brufolles being thus placed, cover them with a layer of Veal dices; break the Bones of yout* Rabbits, lay them over your Brufolles, to¬ gether with fome dices of Bacon; cover your Kettle, and let it flew fire under and over; your Brufolles being done, take them out, i/train off the Gravy, and fkim well off the Fat: Put your Brufolles in a Stew-pan ; and the fat being well taken off from the Gravy, put it to your Brufolles, together with a little Cullis; let it be of a good tafle, and ferve them up hot with the Juice of a Lemon for Hors d'Oeuvre. You may make Brufolles with Hare, or other Flefb, as well as with that of Rabbits. Other Brufolles. Ake Fillets of Veal,and beat them flat with 1 the back of your Knife; put them in a Stew-pan with dices of thin Bacon the breadch of two Fingers, and your Fillets of Veal the fame, drew them with Parfley and green Onions cut fmall, and fome Spice ; continue to make a layer with the like Seafoning, and a layer of dices of Meat alternately to the end; fo cover it with dices of Bacon, and put it a hew¬ ing fire under and over, the Stew-pan being clofe coveted; your Brufolles being done, you may THE MODERN COOK. 3 i 7 mav make a Cullis with Carcafles of Partridge, the whole well fkimmed off; put thefe dices in theDifh, and the Cullis over it, wirh the Juice of a Lemon, and ferve it up for Entry, or ferve them in their Liquor they have been done in, well fkim’d, and thickened with a Ladleful of your common Cullis. Scotch-Collops with Mutton. / T r Ake a leg of Mutton, take out of it the A Pope’s Eye, take off all the Skin ; then cut your Pope’s Eye, with all the tender parr, into fmall bits the bignefs of the end of your Thumb and flatten them as much as poffible: Take a Stew-pan, rub the infide all over with Butter; this done, place in it your Collops, feafon them with beaten Pepper and Salt p ar ~ fley, green Onions, a Rocambole bruifed and cut fmall; ftrew flightly your Collops with this Seafoning: They being ready to be ferved up, put them on a Stove with a quick fire ; keep your ftew-pan continually moving left your Collops be burnt; having tolled them up three or four times in this manner, difh them up; put in the Stew-pan a little Gravy, a little Ham Eflence, and the Juice of a Lemon; let your Sauce be relifhing, and pour it over your Collops, then ferve it up hot for Entry. Collops of all forts of Meat may be drefled in the manner aforelaid. Scotch-Collops made with Veal. *TPAke a piece of Veal, make out of it forc’d Ll Meat pretty thick, then make of it fmall Balls, 3 i8 THE MODERN COOK. Balls, and fry them to have a good Colour, and lay them by till you are ready to ferve ups Take a Nut of Veal, and rake oft the Skin; then cut it into bits as fmall as the end of your Thumb, and beat them flar; jub the inlide of a Stew-pan with Butrer, and lav in it yourCollops, flrew them flighrly with Parfley, green Onions cut fmall, a Rocambole bruifed. Pepper and Salt; they being ready to be ferved up, put them upon a Stove with a quick lire, and give them two or three tolfes; and when you lee them flick to the Pan, and begin to be ready, you mufl not leave them, for fear of burning them: Then difh them up, and put in the fame Stew-pan a dull of Flour, a little Gravy or Broth, and put in it your Balls to flew a Moment, and put them over your Col- lops, with the Juice of a Lemon; let it be re- lifhing, and ferve it up hot for Entry. Gar- nifh your Difh with fmall flices of Bacon fry’d; you may add to the Balls Cocks-Combs and Sweetbreads ready done. Of white Puddings, black Pud¬ dings and Chitterlings. White Puddings. JP l fcg 1 AKE the white of a young Turkey roafled, and the white of a Capon, H alfo fome Veal, (if you will make a great quantity of thefe Puddings) mince your Meat well, and mix with it fome I log’s Fat cue THE MODERN COOK. 319 cut in fmall Dice, feafon it with Salt and Spice, two large Onions roafted in the Allies, and well haftfd with the reft; add to it two or three whites of Eggs well beaten to Snow; take a quart of Milk mix’d with a dozen Yolks of Eggs, and let it boil till it be thick; take care it does not curdle; put to your minc’d Meat as much of this Milk as isneceflary, but make it not too thin: Then take Hog’s Guts well fcalded, fcraped and cleanfed; fill them with your minced Meat, and make your Pud¬ dings long or fhort as you pleafe; tie the two ends; and as you are a fluffing thefe Guts, prick them a little with a Pin, to give them vent: When they are all fill’d, blanch your Puddings in Water, with dices of Onions in your Water, and when you will ferve them up, broil them in a Sheet of Paper, with Hog’s Lard, over a moderate Fire, left they burft. Serve them up hot for firft Courfe. Black Puddings. P U T in a Stew-pan fome Hog’s Blood, and to make them the more delicate, put in a little Milk, and a Ladleful of fat Broth; then cut a fufficient quantity of thin dices of Hog’s Fat, with fome Pardey, Chibbol and fweet Herbs cut fmall; put the whole in your Stew-pan, feafon it with Salt, Pepper, Spice, and Onions done in hot Cinders, and cut lmall; mix this with your Blood; then make your Pudding as big as you pleafe; your Guts be¬ ing well cleanfed, fcraped and fcalded, blanch 6 them 320 THE MODERN COOK. them in hot Water, and prick rhem with a Pin; and if you fee the Fat come out, they are blanched enough ; then take them out of the Water, and when cold, broil them, and lerve them up hot. Other forts of Puddings. COme Cooks make likewife other fort of ^ Puddings, either with tat Liver, or a Calf’s Liver. fhe firfl fort. a quarter of a Found of Hog’s Fat in thin and long dices, and mince a Pound of fat Livers, with as much of the white of a Capon; the whole being mixed with fix Yolks of Eggs, and two quarts of Cream, fea- fon it with fweet Herbs, Chibbol, Salt, Pep¬ per, fine Spice, and pounded Cloves; then fill with it your Guts either of Hogs, Sheep or Lamb; let your Puddings boil in Milk, with Salt and Bay Leaves. Thel'e Puddings muff be broiled as thofe before, and ferved up with Orange Juice. The fecond fort. JV^Ince a Calf’s Liver, and a third part of -*-*-*• the Liver of a Hog, and pound them in a Mortar, but referve fome cut in Dice; and after it is feafoned as before, put it in either Hog’s or Calf’s Guts; boil thefe Puddings over a moderate fire in white Wine, with Salt and Bay Leaves; and after they are cold, being in their Liquor, broil them, and ferve them up as thofe before. THE MODERN COOK. 321 Hogs Chitterlings , or Andouilles. T Ake the large Gut of a Hog, cleanfe ic well, and put it to foak one or two days in Water, and then blanch it in hot Wa¬ ter with a little Salt* flices of Onions, and fome flices of Lemon; then put it in frefli Water, take ic out again a little while, cut it on a Table into feveral Parcels, according to the length you will have your Puddings; then dip them in white Wine for a little while, to take off the ill fcent: Take off l'ome Fat of the Hog’s Belly cut into flices the length you will make your Puddings of: Now cut as much of the lean of the lame into flices, and feafon them enough ; then put your flices on a limber Skewer, and Aide them through your Gut ? and when your Skewer is quite in it, tie up both ends of your Gut with Packthread : Your Andouilles or Puddings being thus formed, put them in a Kettle with Water, Onion flices Cloves, and two Bay Leaves? let them boil flowly, fkim them well, and put in a quart of Milk; let thefe Puddings grow cold in the fame Liquor they were boiled in ; then take them out, and take care not to break them; they may be broiled on Paper, and ferved up immediately. Calf’s Chitterlings , or Andouilles. QET fome of the biggeft Calf Guts, cleanfe VJ ' them, cut them in pieces proportionable to the length of the Puddings you defign to make, and tie one end of thefe pieces; then take fome Bacon, with a Calf's Udder and Chauldrom 322 THE MODERN COOK. Chauldron, blanched, and cut in Dice or flices; then put them in a Stew-pan, andfea- fon them with fine Spice pounded, a Bay Leaf, fome Salt, Pepper, Shallot cut fmall, and about half a pint of Cream; tofs it up, then take off the Pan, and thicken your Mixture with four or five Yolks of Eggs, and fome crums of Bread; then fill up your Chitterlings with your Stuffing, keep it warm, then tie the other ends with Packthread, blanch and boil them like Hog's Chitterlings, let them grow cold in their own Liquor: Before you ferve up thefe Puddings, boil them over a moderate fire, and ferve them up pretty hot. This fort of An- douilles or Puddings may be made in Summer, when they feldom kill any Hogs. Calf's Chitterlings another way. T Ake a Calf’s Nut, cut it in flices of its length, and the thicknefs of a Finger, together with fome Ham, Bacon, and the white of Chickens cut after the fame manner ; put the whole in a Stew-pan, feafon it with Salt, Pepper, fweet Herbs and Spice. Take Guts cleanfed, cut and divide them in Parcels, fill them with your dices; then lay in the bottom of a Kettle fome dices of Bacon and Veal; place over them your little Chitterlings, feafon them with fweet Badl, Bay Leaves, Salt, Pepper, dices of Onions, and Cloves of Gar- lick, and make another laying with dices of Bacon and Veal over them ; pour in it a pint of white Wine, and let it dew with fire under and THE MODERN COOK. 323 and over: Being done, broil your Puddings on a fheet of Paper, and ferve them up hot. Another fort of Calf's Chitterlings . B Lanch a Calf’s Chauldron, boil it and fea- fon it well; then cut it into bits as big as the end of your Finger; take fome Hog’s Fat, cut it in fmali dice, and put the whole in a Stew-pan ; boil likewife fome crums of Bread in Milk, beat up a dozen of Eggs, mix them with your Bread, and put in all your Meat; feafon the whole with Salt, Pepper, fweec Herbs and Spice, add a little more Milk to make it thin; then take fome cleanfed Guts, fill them with your Mixture, and tie them up with Packthread; place in the bottom of a Kettle fome flices of Bacon, then your Pud¬ dings, with dices of Onion, Salt, Cloves, fweet Bafil and Bay Leaves; and over all fome more flices of Bacon, with fire under and over; then broil them in a fheet of Paper, and ferve them up hot. A third fort of Calf's Chitterlings . M ince a flice of a Fillet of Veal with Bacon and fweet Herbs, feafon it with Salt, Pepper and Nutmeg, and mix with it eight Yolks of Eggs; make your Puddings w r ith this minced Meat, fry them to a good colour; when you ferve them up, put under them fe- veral Yolks of Eggs mixed with the Juice of a Lemon: thefe Puddings may likewife be roafted, being tied to the Spit in flices of Ba¬ con, V, '7' / / „ / / - 328 THE MODERN COOK. con, let thembebafted with the Dripping, then with Yolks of Eggs well beaten, and ftrewed with Crums of Bread, repeating the fame till there is a cruft over them. When you are ready to ferve them up, put fome Gravy, with the Juice of a Lemon under them. Other forts of Chitterlings and Cervelas, or An- douUles in Meager . T Ake fome Eels, Tenches, Carps, frefh Cod, or inftead of Cod, Pikes, all well boned ; mince it with Parfley and Ch.bbol, and feafon it with Pepper, Salt, fweet Herbs, * fine Spice; add to it Eels Fiefti cut in very fmall dice, and frefh Butter as much as re¬ quired ; then pound the Bones of your Fifti in a Mortar, belprinkleit with a fufficient quan¬ tity of red Wine, moiften your minced Fifh, with which fill fome Eel Skins; your Puddings being filled up, marinate them during four and. twenty Hours in Salt and Lees of Wine; being taken out, let them be hung in the Chimney to be ftnoaked and dried well. When you ferve up fome of thefe Puddings, boil them in white Wine with fweet Herbs, or in Water, with one third part of Wine Lees, and with fweet Herbs ;likewife. Thefe being highly feafoned, majTbe-Yeryed up cold. F I N I S. V