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simmer together about a quarter of an hour, then strain through a fine sieve, and bottle for use. To half a pound of butter rolled in flour, put six spoonfuls of the above liquor, and when put into the sauce-pan, add a spoonful of cream. Keep shaking the pan one way till the whole form an uniform mixture.

OBS.

THIS is a very mild sauce; and as the quantities of some of the ingredients are but vaguely stated, the housekeeper is here desired to supply that deficiency; and indeed, the same omission will apply to many other receipts contained in this small volume, all of which every housekeeper, if she is upon good terms with Archæus, will be able to supply.

A CHEAP FISH SAUCE.

TO half a pound of melted butter, put the yolks of two eggs, well beat, and a spoonful of elder vinegar. Shake, or stir, one way till the whole be well incorporated.

OBS.

THIS sauce was communicated to Ignotus by a Burgomaster of Amsterdam on his death bed.

A SAVOURY SHOULDER OF VEAL.

TAKE a shoulder of veal and cut off the knuckle and flaps. Skin it as is done with a loin of mutton, taking care to leave the skin fast at the knuckle end. Then lard the joint very thick with fat and lean bacon, sprinkling over it some and salt. Rub the surface over with the pepper yolk of an egg, and strew upon it some grated bread, a little fresh parsley shred small, some lemon-peel chopt very fine, and a few pickledmushrooms minced very small. Over these rePut the turn the skin, and skewer it down. shoulder into a stew-pan with a lump of butter. Stew till of a light brown, and keep turning it to When made prevent its sticking to the pan. brown, put to it a quart of water and a spoonful of catchup. Let it stew till sufficiently done,

which may be known by the loose appearance of the bone. Thicken the gravy with a little flour and butter, and when ready to be served up, remove the skin. Add forcemeat balls, mushrooms, truffles, and morels. The larded side to be uppermost in the dish. Garnish with slices of lemon.

OBS.

WHEN well dressed, this is a most excellent dish, but it requires a considerable degree of attention on the part of the Cook, particularly in the manner of taking off the skin, which, from its extreme thinness, can only be done by attaching a thin slice of the meat. This operation

requires a sharp knife and a steady hand. Where there is a gouty tendency, this dish must seldom be indulged in.

TO BUTTER CRABS.

PICK the meat from two or three crabs, and put it into a sauce-pan with a quarter of a pound of butter, a spoonful of lemon juice, three spoonfuls

of gravy, with pepper, salt, and nutmeg to the taste. Give a gentle boil, and serve up hot.

OBS.

THIS is a very savoury dish. It is usual to send it up in the shell of a crab, but that is a vulgar way.

POTTED BEEF.

TAKE four pounds of beef, free from skin or sinews, and rub it over with a composition of sugar, salt, and salt-petre, about half an ounce of each to the quantity of beef. In that state, let it lie for twenty-four or forty-eight hours, turning it over three or four times. Then put it into an oven with a little chopped suet, and about half a pint of water. When sufficiently stewed, drain the fat and gravy from the meat, and pound it in a marble mortar till it become perfectly smooth, adding to it some Cayenne, white pepper, salt, a little pounded mace, a little of the clear gravy, and about half a pound of butter melted to an oil, and added gradually during the beating. When reduced to an uniform and smooth con

sistence, put it into pots, and cover with melted butter.

OBS.

WHEN the stomach requires solid animal food, and is deprived of the assistance of mastication, this kind of potted meat may be recommended, as being restorative, and easy of digestion.

A CREAM CHEESE.

TAKE a quart of cream, and pour upon it half a pint of new milk so heated as to make the whole of the warmth of milk from the cow. Then add to it two spoonfuls of rennet, and let it stand before the fire till the curd be formed. Break the curd as little as possible, and. put it into a frame made of oak wood, seven inches long within, four inches wide, and three inches and a half deep. This frame being open at the top and bottom, it must be placed upon rushes to permit the whey to run out; to encourage which, a board must be put within the frame to support a weight to press down the curd, between which

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