Fried Potatoes

Pare and slice potatoes half an inch thick; then wipe them dry, flour, and put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry. sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat,

Potatoes Creamed

Pare good potatoes, cut them into quarters, trim them round, and put them into a stew pan. Boil them gently till half done, drain them dry, add to them cream, salt, and fresh butter, a small quantity of each, or some benshamelle. Stew them very gently till they are done, and be careful they do not break.

Fried Onions With Parmezan Cheese

Pare six large mild onions, and cut them into round slices of half an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain them dry, and serve them up placed round each other. Melted butter with a little mustard in it to be served in a sauce boat.

Pickle Tongue Forced

Boil it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add ounces of beef marrow, half a gill of cream, the yolks of two eggs, a few breadcrumbs, a little pepper, arid a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover. it with veal caul, and roast till tender, or boil it.

Stewed Endive

Trim off the green part of endive heads, wash and cut them into pieces, and scald them till half done; then squeeze, chop, and put them into a stewpan; add a small quantity of strong cullis, stew it till tender, and serve it up in a sauce boat, or it may be put under roast mutton.

Forced Cucumbers

Pare fresh gathered cucumbers of a middling size; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them, over a fire, simmer them till three parts done, and reduce the liquor; then add with it a strong cullis, put it to the cucumbers, and stew them gently till done.

How To Stew Peas For A Dish

Put a quart of fresh shelled young peas into a stewpan, add to them a quarter of a pound of fresh butter, middling sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn.