little onion, nutmeg, a little lemon-peel shred small, and a little white wine or ale, then shake it up with a little butter and flour, with some cockles and capers.
43. To boil a LEG of LAMB, with the LOYN fry'd about it.
When your lamb is boil'd lay it in the dish, and pour upon it a little parsley, butter and green gooseberries coddled, then lay your fried lamb round it; take some small asparagus and cut it small like peas, and boil it green; when it is boil'd drain it in a cullender, and lay it round your lamb in spoonfuls.
Garnish your dish with gooseberries, and heads of asparagus in lumps.
This is proper for a bottom dish.
44. A LEG of LAMB boil'd with CHICKENS round it.
When your lamb is boil'd pour over it parsley and butter, with coddled gooseberries, so lay the chickens round your lamb, and pour over the chickens a little white fricassy sauce. Garnish your dish with sippets and lemon.
This is proper for a top dish.
45. A Fricassy of LAMB white.
Take a leg of lamb, half roast it, when it is cold cut it in slices, put it into a stew-pan with a little white gravy, a shalot shred fine, a little nutmeg, salt, and a few shred capers; let it boil over the stove whilst the lamb is enough; to thicken your sauce, take three spoonfuls of cream, the yolks of two eggs, a little shred parsley, and beat them well together, then put it into your stew-pan and shake it whilst it is thick, but don't let it boil; if this do not make it thick, put in a little flour and butter, so serve it up. Garnish your dish with mushrooms, oysters and lemon.
46. A brown Fricassy of LAMB.
Take a leg of lamb, cut it in thin slices and season it with pepper and salt, then fry it brown with butter, when it is fried put it into your stew-pan, with a little brown gravy, an anchovy, a spoonful or two of white wine or claret, grate in a little nutmeg, and set it over the stove; thicken your sauce with flour and butter. Garnish your dish with mushrooms, oysters and lemon.
47. To make PIG eat like LAMB in Winter.
Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use.
48. How to stew a HARE.
Take a young hare, wash and wipe it well, cut the legs into two or three pieces, and all the other parts the same bigness, beat them all flat with a paste-pin, season it with nutmeg and salt, then flour it over, and fry it in butter over a quick fire; when you have fried it put into a stew-pan, with about a pint of gravy, two or three spoonfuls of claret and a small anchovy, so shake it up with butter and flour, (you must not let it boil in the stew-pan, for it will make it cut hard) then serve it up. Garnish your dish with crisp parsley.
49. How to Jug a HARE.
Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of butter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white fricassy.
Garnish your dish with sippets and lemon.
50. To roast a HARE with a pudding in the belly.
When you have wash'd the hare, nick the legs thro' the joints, and skewer them on both sides, which will keep her from drying in the roasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but butter: put a little in the dripping pan; you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a little flour and butter for the sauce.
How to make a Pudding for the Hare.
Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver.
51. To make a brown fricassy of RABBETS.
Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in butter over a quick fire; when they are fried put them into a stew-pan with a little gravy, a spoonful of catchup, and a little nutmeg; then shake it up with a little flour and butter.
Garnish your dish with crisp parsley.
52. A white fricassy of RABBETS.
Take a couple of young rabbets and half roast them; when they are cold take off the skin, and cut the rabbets in small pieces, (only take the white part) when you have cut it in pieces, put it into a stew-pan with white gravy, a small anchovy, a little onion, shred mace and lemon-peel, set it over a stove, and let it have one boil, then take a little cream, the yolks of two eggs, a lump of butter, a little juice of lemon and shred parsley; put them all together into a stew-pan, and shake them over the fire whilst they be as white as cream; you must not let it boil, if you do it will curdle. Garnish your dish with shred lemon and pickles.
53. How to make pulled RABBETS.
Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white fricassy, but put in no parsley; when you serve it up lay the heads in the middle. Garnish your dish with shred lemon and pickles.
54. To dress Rabbets to look like MOOR-GAME.
Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges. Three are enough for one dish.
55. To make white Scotch COLLOPS.
Take about four pounds of a fillet of veal, cut it in small pieces as thin as you can, then take a stew-pan, butter it well over, and shake a little flour over it, then lay your meat in piece by piece, whilst all your pan be covered; take two or three blades of mace, and a little nutmeg, set your stew-pan over the fire, toss it up together 'till all your meat be white, then take half a pint of strong veal broth, which must be ready made, a quarter of a pint of cream, and the yolks of two eggs, mix all these together, put it to your meat, keeping it tossing all the time 'till they just boil up, then they are enough; the last thing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich.
56. To boil DUCKS with ONION SAUCE.
Take
