of Eggs and a little Vinegar; feafon with Pepper and Salt, and fo ferve away.

Another Way. You may broil fome, and fome you may boil with Salt, Onion and Rosemary, and fend it up in the Liquor in which it is boiled.

To fricafey Quails.

OSS them up in a Sauce-pan, with a little melted Butter, fome Mushrooms and Truffles, with a Slice of Ham well beaten; feafon them with Salt, Pepper, Cloves and a Faggot of favoury Herbs; put in a little Flour; give it two or three Turns over the Stove, and moisten it with Gravy; add a Glafs of Champaign Wine, and let it fimmer over a gentle clear Fire; when almost done, thicken the Ragoo with two or three Eggs, beat up in Gravy or Verjuice, and ferve them,

A Fricafey of Pigeons in Blood.

O U must take very small Pigeons, bleed them, and keep the Blood, put into it the Juice of a Lemon, to hinder it from turning, thefe Pigeons must be fcalded and gutted; cut them in halves, and put them in a Stew-pan with a little melted Bacon; feafon them with Pepper, Salt, a Bunch of Sweet Herbs, Champignons, Truffles, Cocks Combs, and Sweetbreads of Veal or Lamb, put all together over the Fire; ftrew it with a Duft of Flour, moisten it with Gravy, and let it stew foftly with a flow Fire; it being done, fkim off the Fat, and thicken it with Veal Cullis, ftrain off your Blood in a Sieve, beat it up with Yolks of Eggs, and a little Parley cut fmall; and when you are ready to ferve up, put the Blood in your Fricafey, Kkk

and

and put it over the Fire, keeping it always stirring; take Care to keep it from boiling, and let your Fricafey have a good Tafte: Dish it up handfomely, and ferve it up hot for an Entry, or Hors d'Oeuvre: You may ferve them up whole or in halves, that depends on the Fancy of the Cook poliod bas nisl broil it to site gal belied

-nu diw qu modi aot od tuolWd en H

11To make a Fricafey of Sheeps Trotters.

yes the Bones"

of

LIT of your Trotters, and pick them very clean; then put them in a Frying-pan with a Ladle full of strong Broth, a Piece, and a little Salt; after they have a while, add a little Parley, green Chibbols, a little young Spear Mint and Thyme, all fhred very finall, and a little beaten Pepper: When you think they are fried almost enough, have a Lear made for them with the Yolks of two or three Eggs, fome Mutton Gravy, a little Nutmeg, and the Juice

ed therein; and

this Leaf Juice of a Lemon squeez

put this Lear to the Trotters as they fry in the Pan; then tois them once or twice, and put them forth into the Difh you intend to ferve them in.

tas

You

U must take a Calf's Chaldron, after it is a little more than half boiled, and when it is cold, cut it into little Bits as big as Walnuts; feafon the whole with beaten Cloves, Salt, Nutmeg, Mace, a little Pepper, an Onion, Parsley, and a little Terragon, all. fhred very fmall; then put it into a Frying-pan with a Ladle full of strong. Broth, and a little Sweet Butter; when it is fried enough, have a little Lear made with Mutton Gravy, the Juice of a Lemon and Orange, the Yolks of three or four Eggs,

and

and a little grated Nutmeg; put all to the Chaldron in the Pan, tofs your Fricafey two or three Times, then difh it, and fo ferve it up.

H

Calf's Head Fricafey.

Aving Slices of the Head, clean and boiled tender, as big as Walnuts, then tofs them up with Mufhrooms, Sweetbreads, and Artichoke Bottoms, Cream, and the Yolks of Eggs; feafon it with Mace and Nutmeg, and squeeze in a Lemon, fo ferve

away hot.

For a Fricafey of Tench, see the Article of Tench,

p. 241.

For a Fricafey of Flounders, fee the Article of Floun

C

ders, p. 254.99

to out to ale od dew mads bula

To fricafey Sturgeon.

UT it into thin Slices, and feafon it with Pepper, Salt, and Nutmeg; ftrew over a little Flour, and fry it brownish; then take a Bit of Butter, pafs it brown with Flour, put in fome good Gravy, one Anchovy, and the Juice of an Orange; fo ferve away,

f

chu a Ivi to zlato adley out ni tuqoodt, svods 26 er

CHAP. XXII.

An Amulet of Green Beans.

byb

ET the Beans be blanched, and fried in Sweet Butter, with a little Parley and Chibbol: That done, pour in fome Cream, feafon them well, and let them boil over a gentle Fire. In the mean while, an Amulet is to be made with new laid Eggs and Cream, and falted at Difcretion: When it is enough, drefs it on a Difh, thicken the Beans with one or two Yolks, and Yolks, and turn them on your Amulet, fo as all may be ferved up hot.

Amulets of the like Nature, may be made of Mushrooms, Truffles, Green Peafe, Afparagus, Artichoke Bottoms, Spinage, Sorrel, &c. all being first cut into small Pieces, or fhred fine, to edi

pared stola Beans blanched.

BOY OIL your Beans fo that the Skin comes off the fry fome thin Slices of Ham or Bacon, and fome Parfley to lay round your Beans; tofs up your Beans with melted Butter, and fo ferve hot,

"

getara grow lod tad pved As Bean Tansey.di ivo medi tol LANCH them and beat them in a Mortar very fine; feafon them with Pepper, Salt, Cloves, and Mace; you may do it favoury or fweet; the favoury Way

B

is as above; then put in the Yolks only of fix Eggs, and a Quartern of Butter, you must butter your Pan, and bake it as you do a Tanfey, and stick Slices of fried Bacon a Top: The sweet Way is, with Beans, Bisket, Sugar, Sack and Cream, and eight Yolks of Eggs; fo bake it, and stick on the Top fome Orange and Lemon Peel candy'd.

HELL

Pease Francoife.

a

SHOP LL your Peafe, and pafs à Quarter of a Pound of Butter, Gold Colour, then put in a Quart of our, with a Spoonful of Flour: of Peafe, four Onions Peafe, four Onions cut fmall, and two good Cabbages, or Silefia Lettuces, you must cut them as fmall as Onions; then put in half then put in half a Pint of Gravy feafoned with Pepper, Salt and Cloves; ftove this well an Hour very tender; you put in half a Spoonful of double refin'd Sugar, and fry fome Artichokes and lay round the Side of the Dith; ferve with a forced Lettuce in the Middle.

ASH

OIKE

Pease the Portugeze Way.

W Proportion to the Peafe you have; put into them

your Peafe, cut into them fome Lettuce, in

a Bit of Sugar as big as the End of your Thumb, Thumb, fome fine Oil, four or five Mint Leaves, cut fmall, with Parfley, Onions, Shalots, a Crumb of Garlick, a little Winter Savoury, Nutmeg, Salt, a little Pepper, and a little Broth Put them over the Fire, and let thefe have but little Broth. When you will ferve them up, you poach fome fresh Eggs in it, making a Hole for the Place each Egg is to have, then cover your Stew-pan again, boil your Eggs with a lit

tle