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a half, strain, and put the liquor into a saucepan. Then take a quart of oysters, bearded, and beat them in a marble mortar with the Season with pepper,

yolks of six hard eggs. salt, and grated nutmeg;

and when the liquor

boils, put the oysters and seasoning into it. When it becomes as thick as cream, take it from the fire, and serve it up in a tureen.

OBS.

THIS is a good restorative soup. In the absence of fish, a knuckle of veal may be used.

VEAL BROTH.

STEW a knuckle of veal in about a gallon of water, to which put two ounces of rice, or vermicelli, a little salt, and a blade of mace. When

the meat has become thoroughly boiled, and the liquor reduced to about one half, it may be sent up to table, with or without the meat.

OBS.

IGNOTUS seriously recommends this simple broth to be used by all persons who are in the habit of indulging in rich soups, and highly seasoned dishes. It will be well received by Archæus, as it will give him time to clear away the gouty particles that those gentlemen have long and abundantly thrown upon him. If the Gourmand did but know the labour that he daily imposes upon a faithful old servant, he would now and then give him a few hours of relaxation.

BEEF STEAKS ROLLED.

TAKE rump steaks, and beat them with a cleaver till they are made tender. Make forcemeat with a pound of veal, beat smooth, in a marble mortar, the flesh of a fowl, half a pound of ham or gammon of bacon, fat and lean: the kidney fat of a loin of veal, and a sweet-bread minced fine; some stewed truffles and morels cut small, two shred shalots, some parsley, thyme, lemon peel, the yolks of four eggs, some grated

nutmeg, and half a pint of cream.

Mix these together in a pan, and stir them over a slow fire for the space of a few minutes. Then put this combination of meat and herbs over the steaks, and roll them up. Skewer them tight, and put them into a frying-pan, with drippings, where they should fry till they become of a nice brown colour, after which take them from the fat, and put them into a stew-pan with a pint of strong gravy, a few spoonfuls of red wine, two spoonfuls of catchup, and a few pickled mushrooms. Stew for about a quarter of an hour; and serve them up hot. Garnish with lemon.

OBS.

THIS is a very savoury dish; and when we consider all its properties, it is sufficient for a meal without the assistance of any thing else, bread excepted. Porter is the beverage. It will not in general be so convenient, but the inside of a sirloin makes the best rolled stakes, being by far the most tender part of the ox.

FAMILY BEEF.

TAKE a brisket of beef; and after mixing half a pound of coarse sugar, a quarter of an ounce of salt-petre, two ounces of bay salt, and a pound of common salt, rub the mixture well into the beef; then put it into an earthen pan, and turn it every day. Let the meat remain in this pickle for the space of a fortnight, when it may be boiled and sent up to the table with savoys, or other greens. When cold, and cut

into slices, it eats well with poivrade sauce.

OBS.

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UPON this dish nothing need be said, further than that it is a wholesome family dish, and attended with little expense beyond the original purchase. Archæus says, that this kind of cookery is worthy of imitation, as it would save him a great deal of trouble in his examination of the chyliferous process.

TO STEW A DUCK.

TO a pint of strong gravy, put two small onions sliced, a little whole pepper, a bit of gin

ger, and a few leaves of thyme. Take a tame duck, lard, and half roast it; then put it into a stew-pan with the gravy, &c. and after stewing ten minutes, put in a quarter of a pint of red wine. When enough, take out the duck, skim off the fat, and thicken the gravy in the usual way. Lay the duck in the dish, pouring the sauce over it. Garnish with lemon.

OBS.

THIS is a dish of French extraction.

SPINAGE AND CREAM.

THE spinage being boiled and squeezed, put it into a stew-pan with a piece of butter, a little nutmeg, and salt. Keep stirring it over the fire with a wooden spoon; then add as much cream as will make it of a proper thickness, Send up garnished with fried bread.

OBS.

In this way of dressing, spinage is very pleasant; but perhaps it would be more wholesome

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