of white wine, a little juice of lemon, shred parsley, and salt to your taste; shake altogether over the stove till it be as thick as cream, but don't let it boil; take your eggs and lay one part whole on the dish, the rest cut in halves and quarters, and lay them round your dish; you must not cut them till you lay them on the dish. Garnish your dish with sippets, and serve it up.
81. To stew EGGS in GRAVY.
Take a little gravy, pour it into a little pewter dish, and set it over a stove, when it is hot break in as many eggs as will cover the dish bottom, keep pouring the gravy over them with a spoon 'till they are white at the top, when they are enough strow over them a little salt; fry some square sippets of bread in butter, prick them with the small ends upward, and serve them up.
82. How to Collar a PIECE of BEEF to eat Cold.
Take a flank of beef or pale-board, which you can get, bone them and take off the inner skin; nick your beef about an inch distance, but mind you don't cut thro' the skin of the outside; then take two ounces of saltpetre, and beat it small, and take a large handful of common salt and mix them together, first sprinkling your beef over with a little water, and lay it in an earthen dish, then strinkle over your salt, so let it stand, four or five days, then take a pretty large quantity of all sorts of mild sweet herbs, pick and shred them very small, take some bacon and cut it in long pieces the thickness of your finger, then take your beef and lay one layer of bacon in every nick; and another of the greens; when you have done season your beef with a little beat mace, pepper, salt and nutmeg; you may add a little neat's tongue, and an anchovy in some of the nicks; so roll it up tight, bind it in a cloth with coarse inkle round it, put it into a large stew-pot and cover it with water; let the beef lie with the end downwards, put to the pickle that was in the beef when it lay in salt, set it in a slow oven all the night, then take it out and bind it tight, and tie up both ends, the next day take it out of the cloth, and put it into pickle; you must take off the fat and boil the pickle, put in a handful of salt, a few bay leaves, a little whole Jamaica and black pepper, a quart of stale strong beer, a little vinegar and alegar; if you make the pickle very good, it will keep five or six months very well; if your beef be not too much baked it will cut all in diamonds.
83. To roll a BREAST OF VEAL to eat cold.
Take a large breast of veal, fat and white, bone it and cut it in two, season it with mace, nutmeg, pepper and salt, in one part you may strinkle a few sweet herbs shred fine, roll them tight up, bind them will with coarse ickle, so boil it an hour and a half; you may make the same pickle as you did for the beef, excepting the strong beer; when it is enough to take it up, and bind it as you did the beef, so hang it up whilst it be cold.
84. To pot TONGUES.
Take your tongues and salt them with saltpetre, common salt and bay salt, let them lie ten days, then take them out and boil them whilst they will blanch, cut off the lower part of the tongues, then season them with mace, pepper, nutmeg and salt, put them into a pot and send them to the oven, and the low part of your tongues that you cut off lay upon your tongues, and one pound of butter, then let them bake whilst they are tender, then take them out of the pot, throw over them a little more seasoning, put them into the pot you design to keep them in, press them down very tight, lay over them a weight, and let them stand all night, then cover them with clarified butter: You must not salt your tongues as you do for hanging.
85. How to pot VENISON.
Take your venison and cut it in thin pieces, season it with pepper and salt, put it into your pot, lay over it some butter and a little beef-suet, let it stand all night in the oven; when it is baked beat them in a marble mortar or wooden-bowl, put in part of the gravy, and all the fat you take from it; when you have beat it put into your pot, then take the fat lap of a shoulder of mutton, take off the out-skin, and roast it, when it is roasted and cold, cut it in long pieces the thickness of your finger; when you put the venison into the pot, put it in at three times, betwixt every one lay the mutton cross your pot, at an equal distance; if you cut it the right way it will cut all in diamonds; leave some of the venison to lay on the top, and cover it with clarified butter; to keep it for use.
86. To pot all Sorts of WILD-FOWL.
When the wild-fowl are dressed take a paste-pin, and beat them on the breast 'till they are flat; before you roast them season them with mace, nutmeg, pepper and salt; you must not roast them over much; when you dreaw them season them on the out-side, and set them on one end to drain out the gravy, and put them into your pot; you may put in two layers; if you press them very flat, cover them with clarified butter when they are cold.
87. How to pot BEEF.
Take two pounds of the slice or buttock, season it with about two ounces of saltpetre and a little common salt, let it lie two or three days, send it to the oven, and season it with a little pepper, salt and mace; lay over your beef half a pound of butter or beef suet, and let it stand all night in the oven to stew; take from it the gravy and the butter, and beat them (with the beef) in a bowl, then take a quarter of a pound of anchovies, bone them, and beat them too with a little of the gravy; if it be not seasoned enough to your taste, put to it a little more seasoning; put is close down in a pot, and when it is cold cover it up with butter, and keep it for use.
88. To Ragoo a RUMP of BEEF.
Take a rump of beef, lard it with bacon and spices, betwixt the larding, stuff it with forced meat, made of a pound of veal, three quarters of a pound of beef-suet, a quarter of a pound of fat bacon boiled and shred well by itself, a good quantity of parsley, winter savoury, thyme, sweet-marjoram, and an onion, mix all this together, season it with mace cloves, cinnamon, salt, Jamaica and black pepper, and some grated bread, work the forc'd-meat up with three whites and two yolks of eggs, then stuff it, and lay some rough suet in a stew pan with your beef upon it, let it fry till it be brown then put in some water, a bunch of sweet herbs, a large onion stuffed with cloves, sliced turnips, carrots cut as large as the yolk of an egg, some whole pepper and salt, half a pint of claret, cover it close, and let it stew six or seven hours over a gentle fire, turning it very often.
89. How to make a SAUCE for it.
Take truffles, morels, sweet-breads, diced pallets boiled tender, three anchovies, and some lemon-peel, put these into some brown gravy and stew them; if you do not think it thick enough, dredge in a little flour, and just before you pour it on your beef put in a little white wine and vinegar, and serve it up hot.
90. Sauce for boiled RABBETS.
Take a few onions, boil them thoroughly, shifting them in water often, mix them well together with a little melted butter and water. Some add a little pulp of apple and mustard.
91. To salt a Leg of Mutton to eat like Ham.
Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, rub it in very well, take a quarter of a pound of coarse sugar, mix it with two or three handfuls of common salt, then take and salt it very well, and let it lie a week, so hang it up, and keep it for use, after it is dry use it, the sooner the better; it won't keep so long as ham.
92. How to salt HAM or TONGUES.
Take a middling ham, two ounces of saltpetre, a quarter of a pound of bay-salt, beat them together, and rub them on your ham very well, before you salt it on the inside, set your salt before the fire to warm; to every ham take half a pound of coarse sugar, mix to it a little of the salt, and rub it in very well, let it lie for a week or ten days, then salt it again very well, and let it lie another week or ten days, then hang it to dry, not very near the fire, nor over much in the air.
Take
