49. _How to Jug a_ HARE.

Take a young hare, cut her in pieces as you did for stewing, and beat it well, season it with the same seasoning you did before, put it into a pitcher or any other close pot, with half a pound of b.u.t.ter, set it in a pot of boiling water, stop up the pitcher close with a cloth, and lay upon it some weight for fear it should fall on one side; it will take about two hours in stewing; mind your pot be full of water, and keep it boiling all the time; when it is enough take the gravy from it, clear off the fat, and put her into your gravy in a stew-pan, with a spoonful or two of white wine, a little juice of lemon, shred lemon-peel and mace; you must thicken it up as you would a white frica.s.sy.

Garnish your dish with sippets and lemon.

50. _To roast a_ HARE _with a pudding in the belly_.

When you have wash'd the hare, nick the legs thro' the joints, and skewer them on both sides, which will keep her from drying in the roasting; when you have skewer'd her, put the pudding into her belly, baste her with nothing but b.u.t.ter: put a little in the dripping pan; you must not baste it with the water at all: when your hare is enough, take the gravy out of the dripping pan, and thicken it up with a little flour and b.u.t.ter for the sauce.

_How to make a_ Pudding _for the_ Hare.

Take the liver, a little beef-suet, sweet-marjoram and parsley shred small, with bread-crumbs and two eggs; season it with nutmeg, pepper and salt to your taste, mix all together and if it be too stiff put in a spoonful or two of cream: You must not boil the liver.

51. _To make a brown frica.s.sy of_ RABBETS.

Take a rabbet, cut the legs in three pieces, and the remainder of the rabbet the same bigness, beat them thin and fry them in b.u.t.ter over a quick fire; when they are fried put them into a stew-pan with a little gravy, a spoonful of catchup, and a little nutmeg; then shake it up with a little flour and b.u.t.ter.

Garnish your dish with crisp parsley.

52. _A white frica.s.sy of_ RABBETS.

Take a couple of young rabbets and half roast them; when they are cold take off the skin, and cut the rabbets in small pieces, (only take the white part) when you have cut it in pieces, put it into a stew-pan with white gravy, a small anchovy, a little onion, shred mace and lemon-peel, set it over a stove, and let it have one boil, then take a little cream, the yolks of two eggs, a lump of b.u.t.ter, a little juice of lemon and shred parsley; put them all together into a stew-pan, and shake them over the fire whilst they be as white as cream; you must not let it boil, if you do it will curdle. Garnish your dish with shred lemon and pickles.

53. _How to make pulled_ RABBETS.

Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white frica.s.sy, but put in no parsley; when you serve it up lay the heads in the middle. Garnish your dish with shred lemon and pickles.

54. _To dress Rabbets to look like_ MOOR-GAME.

Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges. Three are enough for one dish.

55. _To make white Scotch_ COLLOPS.

Take about four pounds of a fillet of veal, cut it in small pieces as thin as you can, then take a stew-pan, b.u.t.ter it well over, and shake a little flour over it, then lay your meat in piece by piece, whilst all your pan be covered; take two or three blades of mace, and a little nutmeg, set your stew-pan over the fire, toss it up together 'till all your meat be white, then take half a pint of strong veal broth, which must be ready made, a quarter of a pint of cream, and the yolks of two eggs, mix all these together, put it to your meat, keeping it tossing all the time 'till they just boil up, then they are enough; the last thing you do squeeze in a little lemon: You may put in oysters, mushrooms, or what you will to make it rich.

56. _To boil_ DUCKS _with_ ONION SAUCE.

Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little b.u.t.ter, put in your onions and a little salt, and pour it upon your ducks.

Garnish your dish with onions and sippets.

57. _To stew_ DUCKS _either wild or tame_.

Take two ducks and half-roast them, cut them up as you would do for eating, then put them into a stew-pan with a little brown gravy, a gla.s.s of claret, two anchovies, a small onion shred very fine, and a little salt; thicken it up with flour and b.u.t.ter, so serve it up.

Garnish you dish with a little raw onion and sippets.

58. _To make a white frica.s.sy of_ CHICKENS.

Take two or more chickens, half-roast them, cut them up as you would do for eating, and skin them; put them into a stew-pan with a little white gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil it; take the yolks of three eggs, a little sweet cream and shred parsley, put them into your stew-pan with a lump of b.u.t.ter and a little salt; shake them all the while they are over the stove, and be sure you do not let them boil lest they should curdle.

Garnish your dish with sippets and lemon.

59. _How to make a brown frica.s.sy of_ CHICKENS.

Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin; fry them a light-brown, and put them into your stew-pan with a little gravy, a spoonful or two of white wine, a little nutmeg and salt; thicken it up with flour and b.u.t.ter. Garnish your dish with sippets and crisp parsley.

60. CHICKENS SURPRISE.

Take half a pound of rice, set it over a fire in soft water, when it is half-boiled put in two or three small chickens truss'd, with two or three blades of mace, and a little salt; take a piece of bacon about three inches square, and boil it in water whilst almost enough, then take it out, pare off the outsides, and put it into the chickens and rice to boil a little together; (you must not let the broth be over thick with rice) then take up your chickens, lay them on a dish, pour over them the rice, cut your bacon in thin slices to lay round your chickens, and upon the breast of each a slice.

This is proper for a side-dish.

61. _To boil_ CHICKENS.

Take four or five small chickens, as you would have your dish in bigness; if they be small ones you may scald them, it will make them whiter; draw them, and take out the breast-bone before you scald them; when you have dress'd them, put them into milk and water, and wash them, truss them, and cut off the heads and necks; if you dress them the night before you use them, dip a cloth in milk and wrap them in it, which will make them white; you must boil them in milk and water, with a little salt; half an hour or less will boil them.

_To make Sauce for the_ CHICKENS.

Take the necks, gizzards and livers, boil them in water, when they are enough strain off the gravy, and put to it a spoonful of oyster-pickle; take the livers, break them small, mix a little gravy, and rub them through a hair-sieve with the back of a spoon, then put to it a spoonful of cream, a little lemon and lemon-peel grated; thicken it up with b.u.t.ter and flour. Let your sauce be no thicker than cream, which pour upon your chickens. Garnish your dish with sippets, mushrooms, and slices of lemon.

They are proper for a side-dish or a top-dish either at noon or night.

62. _How to boil a_ TURKEY.

When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing.

_How to make the_ Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, a little lemon-peel, part of the liver, a spoonful or two of cream, with nutmeg, pepper, salt, and two eggs, mix all together, and stuff your turkey with part of the stuffing, (the rest you may either boil or fry to lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour will boil it.

_How to make Sauce for the_ Turkey. Take a little small white gravy, a pint of oysters, two or three spoonfuls of cream, a little juice of lemon, and salt to your taste, thicken it up with flour and b.u.t.ter, then pour it over your turkey, and serve it up; lay round your turkey fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, mushrooms, and slices of lemon.

63. _How to make another Sauce for a_ Turkey.

Take a little strong white gravy, with some of the whitest sellery you can get, cut it about an inch long, boil it whilst it be tender, and put it into the gravy, with two anchovies, a little lemon-peel shred, two or three spoonfuls of cream, a little shred mace, and a spoonful of white wine; thicken it up with flour and b.u.t.ter; if you dislike the sellery you may put in the liver as you did for chickens.