Observation On Stores

As frequent mention is made of syrups, jams, pounded spices, sugar sifted, grated nutmeg, and orange flower water, to be used in puddings and pies; and as a very small quantity of each is wanted at a time; it is therefore recommended (as a saving of trouble and expence) that the syrups, etc. be made when the fruits are in season, and preserved in small bottles with the different stores. But should any of the receipts be thought too expensive or rich, it is recommended, likewise, that a curtailment be made in some of the articles, pursuing nearly the same process, they being written in that state only to shew their first and best manner, The same observa ion may be borne in remembrance with respect to made dishes, roasting, pastry, or sauces.

Collared Eels

Skin and bone two large eels, lay them flat, and season with plenty of parsley, an eschalot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quantity of each. Then roll and bind them tight with tape, put them into a stew-pan with a pint of veal stock, half a gill of lemon pickle and a gill of white wine; simmer them over a fire till clone, put them on a dish, skim the liquor free from fat, season with salt to the palate, clear it with two eggs, strain it through a tamis cloth, boil it down gently till of a strong jelly, and put it into a bason. When the eels are cold, take off the tape, trim the ends, wipe them dry, serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish.

N. B. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour.

White Puddings

To half a pound of beef marrow chopped fine, add six ounces of Jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange fiower water, half a pound of the crumb of French bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten.

Mix all well together, fill the entrails of a pig three parts full, lie each end, and boil them half an hour.

Sausage Meat

Take the lean meat of young pork chopped small, and to a pound of it add a pound of the flay and fat chopped, some breadcrumbs, nutmeg, allspice and mace pounded, a small quantity of each, a little grated lemon peel, sage, parsley, thyme, and two eschalots, chopped very fine, an egg beaten, and season with pepper and salt. Mix all well together with the hands, or pound it in a marble mortar, then make it into cakes and broil it, or put it into the entrails of a pig nicely cleaned.

Calf's Liver Roasted

Make an incision in the under part of a calf's liver, fill it with stuffing made with beef marrow, breadcrumbs, grated nutmeg, one eschalot, two mushrooms, parsley and thyme chopped fine, and one egg beaten. Then sew it up, lard it with smalls slips of fat bacon, put a piece of veal caul over, and roast it gently. When it is to be served up take off the caul, glaize the top, put under it some good cullis sauce, and plenty of fried pars-lev round,