Lamb's Pluck It La Pascaline

Take the head, trotters, liver, lights, &c; bone the head and trotters as well as you can. Set them to disgorge, and blanch them. Then boil them in a blanc as you would do a calf's head. When thoroughly done, drain them and cover them with the pascaline, which is no other thing than a white Italienne, that you have thickened. (See Sauces.)

The Civet Of Hare

Is only mentioned here, to imply that it is sent up in a deep dish. (See entrees of Game, and Hare Soup.)

Duck, With Sour-Crout

Sour-crout is sold ready pickled. Drain some, and put it into a braizing-pan with a piece of bacon (the. breast part), a bunch of parsley and green onion's, spices, bay-leaves, thyme, and mace; put also a little whole pepper. Next put the dock in the middle of the sour-crout, cover the whole with layers of bacon, and moisten with some liquor of braize, or top-pot*, strained through a silk sieve. If you should have a knuckle of ham, you may put it in after having blanched it.. You may add a German sausage, together with some English sausages, observing that the small sausages must not be added till half an hour before serving up, otherwise they would be too much done. Three hours are required for the above to be done over a slow fire. When the sour-crout is done, put it into a large hair sieve to drain; then dish it, that is, put it into a deep dish with the duck in the middle, the sausages and bacon, &. being put round it. The duck will be better if cut into four, as it is difficult to carve any thing that has so many other things with it.

* Top-pat, is the fat that comes over the broth.

Members Of Duck, With French Sour-Crout

Braize the duck in the same manner as that with the puree of green peas, and mask it with the sour-crout, which is made as follows: - Take off the stock of a white cabbage, mince the whole nearly as is done for sour-crout; cut some bacon (the breast part) into small squares of about an inch; fry it a little, and then take it out to put the cabbages into that grease, in which they are to sweat When nearly done, put the bacon in again, and moisten with some thin sauce tournee, because if it were thick you could not get the fat off. Skim off all the fat, reduce the cabbage, and use it to mask the duck. You may also put in some sausages that have been braized with the duck.

Haricot Of Turkey Giblets

We call giblets of turkey, the pinions, the neck, the liver, the gizzard, etc. When all those parts have been washed clean, put them into a stew-pan. Wrap them up in layers of bacon; moisten with good broth, a little salt and pepper, and a bunch of parsley seasoned. When done, drain them, and after having placed them in the dish, cover them with the haricot.

Haricot Of Turkey Pinions

Take the pinions of half a dozen turkeys; bone them as far as the middle joint, and let them disgorge in warm water: next blanch and singe them, mark them well wrapt up in layers of bacon, and moisten with braize, if you have any; if not with a small bit of butter, a little broth and salt, an onion and two cloves, and a bunch of parsley and green onions. When done, drain them and mask with the haricot.

Legs Of Fowls With Nouilles

When you have a large dinner to send up, you necessarily have avast quantity of fillets of fowl, and as many legs. You must use them in preference for a deep dish. Bone the thighs, season well inside, and sew them up so as to give them a good shape. Next braize them as white as possible, and sauce them with the nouilles. This dish is most excellent. For a family dinner, the day after company, you may make a soup of it; instead of sauce put broth, and let there be less nouilles.

Eggs A La Tripe

Take a dozen of eggs boiled hard, cut them into thick round slices, and put them into the sauce, which follows. Cut three large white onions into dice; fry them white in butter; when they are nearly done, powder them well over with flour, and moisten with some good milk, and a few spoonfuls of cream. Keep stirring with a wooden spoon to prevent their burning. When the sauce is done, grate a little nutmeg into it, and season with a little salt and pepper, etc. then throw the eggs in and send up.