THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES PROFESSED COOK: OR, THE MODERN ART OP Cookery, Paftry, and Confectionary, MADE PLAIN AND EASY. Confifling of the moft approved Methods in the FRENCHas well as ENGLISH COOKERY. IN WHICH The French Names of all the different Difhes are given and explained, whereby every Bill of Fare becomes intelligible and familiar. CONTAINING I. Of Soups, Gravy, Cullis and Broths. II. Of Sauces. III. The different Ways of drefling Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of Firft: Courfe Diihes. V. Of drelfing Poultry. VI. OfVenifon. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of drefling all Kinds of Fifh. X. Of Paftry of different Kinds. XI. Of Entremets, or laft Courfe Dimes. XII. Of Omelets. XIII. Paftes of different Sorts. XIV. Dried Conferves. XV. Of Cakes, Wafers, and Bhluits. XVI. Of Almonds and Piftachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXL Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. INCLUDING A TRANSLATION of LES SOUPERS DE LA COUR; WITH THE Addition of the beft Receipts which have ever appeared in the French or Englifh Languages, and adapted to the London Markets. By B. C L E R M O N T, Who has been many Years Clerk of the Kitchen in fome of the firft Families of this Kingdom, and lately to the Right Hon. the Earl of ABINGDON. The THIRD EDITION, revifed and much enlarged. LONDON: Printed for W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G. ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's Church- Yard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc. M.DCC.LXXVI. PREFACE. TH E Book, the Tranflation of which makes a material Part of this Work, is rhe iaft Pro- duclion on French Cookery, printed in Paris, fay the King's Privilege, intitled, LES SOUPERS DE LA COUR. I fhall not pretend to make any further Apology for the Title of Supper, than that the French are, in gene- ral, more elegant in their Suppers than Dinners. I procured it from France for my own Help and In- ftruction, as a Clerk of the Kitchen ; and finding it of great Utility, I thought that a Tranflation would be both agreeable and ufeful to many Gentlemen, Ladies, and others, as it contains the greatefl Number of the mod approved and neweft Receipts in Cookery, Paftry, and Confectionary, of the prefent Time ; and as Bills of Fare are moftly made in French, Talfo thought it very neccflary," and of particular Ufe, to retain all the French Names and Appellations, giving at the fame Time a literal Tranflation, or the Mean- ing from whence derived, by which I hope to be allowed the Exprefiion of reconciling the Englifli Maitre ff Hotel to the French -Cook. Although it may be faid, that great Numbers of thefe Re- ceipts were known by the fame Names Years ago, the Truth of which I am very fenfible of; yet I am alfo certain, that the Performance is very different, and in a much genteeler Tafte, than is to be found in any Books treating on Cookery, &c. having examined many prior to this, as La Cwfine Royak, Le Mailre Hotel Cuifmier, and Les Dons de Comus -, of which this Book may be called the E/ence, with Improvements. Gentlemen and Ladies are liable to Deception, in fee- ing their Bills of Fare, not caring to enquire into the particular Merit of every Difh, which often takes its a 2 Name IV PREFACE. Name from the Inventor, or the Perfon of Confe- quence whofe Palate it pleafed firft, and under a pom- pous Name often proves not worth the Executing. By referring to the different Kind of Meat propofed, every Body may eafily find out any particular Diih, or what may be mod agreeable to furnifh their Tables with. It is more particularly ufeful to the Englifh Cooks, Houfe-keepers, and every one employed in providing and making Bills of Fare, who have not had an Opportunity of being acquainted with French Cookery. When Dinners and Suppers are to be dreffed by Cooks hired for the Time, they are moflly allowed to make the Bill of Fare : This Book will greatly afllft the Houfe-Servant how to provide the proper Ne- cefiaries for the Execution of it -, the Mafler will find what Provifions are to be allowed, and the Servants will receive great Affiftance for the Performance of their Duty in each Station : Clerks of the Kitchen, whofe Duty it is to make Bills of Fare, and to pro- vide accordingly, will alfo find it of very great Ufe i as, by this Means, Concord and Unanimity will reign between Cook and Provider, which, if either is de- ficient in his Bufinefs, often creates difagreeable Alter- cations to Mafters and Miftrefies, by Changes and other Inconveniences more to be attended to. I have myfelf, as well as many others, been Witnefs of the Diffidence of Englifh Cooks, in looking at Bills of Fare, of which they had probably executed the whole feveral Times, only under different Denominations. This has been my greateft Inducement to retain all the French Names as in the Original, and to render their Meanings in Englifh as concifely as I was able ; al- though many which go by certain Appellation, which cannot be rendered into Englifh with any tolerable In- terpretation (at leait by me) being frequently adopted from proper Names or Titles, they foon will become familiar to every common Underftanding, being moflly adopted in the Englilh Language already, at leaft in Terms PREFACE. v Terms of Cookery, &c. The French Cook (how far this may pleafe him) will lofe nothing by the Perufal, as very few are thoroughly acquainted with the Whole, and will help the Memory to great Advantage : There is (till Room in Abundance for thofe who have Under- Handing, and Inclination for Improvement. To the Complete Cookery, the Author has a!lb added CONFEC- TIONARY -, in which I have been more particularly exact, as knowing it to be very much wanted among Englifli Servants. Ladies who delight in the profitable Amufement of making their own Sweet-meats, and Houfe-keepers, whofe Bufmefs it is in mod Families in England, will find it of very great Utility, not only for the Number of different Receipts, but the par- ticular Methods of preparing the Sugar, by which they will fave the Trouble and Expence of renewing their Summer's Work in Winter, as the Sugar being prepared according to the Method laid down in this Book, will keep the Sweet-meats of any Kind in their proper Colours and Goodnefs for Years. A tedious Collection of Bills of Fare would, I am perfuaded, be unneceiTary, as a fertile Imagination, and a LARDER provided accordingly, is the only Rule that can be given for furniming a Table properly, confidering the Company, and the Size of the Dimes which are to be ufed. I beg the Candour of the Public will excufe the In- correctnefs of the Language and Diction. My Ina- bilities, and Situation in Life, as an actual Servant to the Earl of Afhburnham at the Time of the firft Publi- cation of this Book, will, I truft, plead my Apology -, and I hope it will be found eafy to all common Urider- ftandings, for whofe peculiar Service it is intended. As every Country produces many Articles peculiar to itfelf, and confidering the Difference of Climates, which either forward or retard them, I would not rely abfolutely on my own Knowledge, in regard to each Article ; I applied therefore to three Tradefmen, all a 3 eminent VI PREFACE. eminent in their Profefilon, one for Ft/h, one for Pout- try, and one for the Productions of the Garden, viz. Mr. Humphrey Turner, Fifhmonger, in St. James's- Mar- ket ; Mr. Andrews, Poulterer, in ditto , and Mr. Adam Ltnvfon, many Years chief 'Gardener to the Earl of Afhburnbam -, in this Article I was alfo afiifted by Mrs. Rice, Green-Grocer, in St. Albany-Street , to all whom I ani particularly thankful for their ready Compliance, equally for myfelf, as for all thole who may hereafter make uk of this Book, as a Guide to Market. The Encouragement this Work has met with, by the Sale of two Editions in a fliort Time, having far ex- ceeded my own Expectations, in Obedience to the Senfe of my Friends, I have now put my Name to this revifed Edition. B. CLERMONT. Princes-Strret, Cavcndilh- Squarc, June I, 1776. THE PRODUCTIONS of //k SEASONS. DU PR INT EMS. OF SPRING* TH E Spring is the firft and moft promifing Seafon of the Year, although the molt confined in its Productions, in regard to Poultry, Fruits, and Gardenings ; it comprehends, March, April> and May. The London Markets are conltantly well fupplied with Butcher's Meat through the whole Year. I mall take no further No- tice of thefe Articles, than that London has the Advantage of Parti, in the Articles of Veal and Lamb, which are to be had in London all the Year ; an Advantage to Entertainments, which the French have not. To render this in the eafieft Manner I am able, I mall take particular Notice of Monthly Productions of each Kind, under their different Sorts, and give the Preference to fijh t in the Courfe of the four Seafons. March produces Salmon, Cod, Haddocks, Whitings, Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Salt- fifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots, the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at Times. April continues much the fame, with the Addition of Soals, Scate, Turbots ; the latter End, Mackarels, Trouts, frefh Sturgeon, pretty common, Thames Salmon (commonly called Crimp-Salmon.) tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts, Scate, Maids, Soals, red and grey Mullets, Mackarela, Flounders, Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns, Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, Spring- Fowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and Stones, Turkey Pinions, Leverets, Plover's Eggs. N. B. That this Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals, Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff": Fruits remaining the Beginning of this Seafon, are Golden Pippin, Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples, St. Germain Pears, and Winter Chaumontelle Royal, Lemons and Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white Endives, Cellery, large and fmall Onions, Cardoons, Afparagus, almoft all the Year between natural and forced ; all Sorts of fweet a Herbs, viii PRODUCTIONS of the S E A S O N S. Herbs, either green or dried, Sage, Horfe-raddim all the Year, Bed- Mufhrooms much the fame, Water-crefles, Beet-roots, fmall Sallading, Spaniih Onions, Sorrel, Charvil, Leeks, Spinach, Jerufalem Arti- chokes, Parflcy and Parfley-Roots all the Year, except the Winter is very fevere ; many forced Articles of Gardening are produced in this Seafon, as Cucumbers, Peas, Beans, and fweet Herbs of moft Sorts. I flinll take no. further Nptice of thefe Things, as the Purchafe of them is very High, and the Things are of fmall Value in regard to their Goodnefs. Pomegranate to be had in this Seafon. April, Much the fame Production on Hot-beds as the laft ; Golden Pippins, Non- pareils continue good ; alfo Winter Bon-chretien, and Colmar Pear, China and Seville Oranges, the Kentifh-ftone Pippins, and Non-fuch Apples for Kitchen Ufe, and much the fame Sorts of Garden-Stuff, \vith white and purple Brocoli, Afparagus, and young Raddifhes, green Plants, fmall Sallading; all Sorts of green, fweet, and cooling Herbs. Mav, Moft of the Winter Greens fcarce ; but produces frefh Provifions, both for Deferts and Cookery ; as firft, towards the End, eirly Duke Cherries, Scarlet and Wood Strawberries ; and for Kitchen (Jfe, green Peas, Kidneyrbeans, young Plants, Cauliflowers, Cel- lery, Carrots, both young and old, the laft moftly called Sand-Car- rots, Spinach, Lettuces, natural Afparagus, green Goofberries, Apricots for Tarts, young Artichokes, and many other Articles, ac- cording as the Seafon is favourable. D E L' ETE. OF SUMMER, n This Seafon comprehends June, July, and Auguft. June produce* of Fijh, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals, red Mullets at Times, and frem Sturgeon the fame, Scate, Maids, Flounders, Eels, Lobfters, Crabs, Prawns, Craw-filh, and fome- times John-doreys, with Brills, and Hallibot. July continues much the fame, si u gup* Thames Salmon, Turbots, only the Beginning of the Month, and then often indifferent; Trouts are out of Seafon the latter End of this Month, Soals are good, Scate, Brills, Maids, Plaice, Carps, Tenches, Prawns, and Craw-fifh. In Poultry, dry pulled Gecfe and Ducks, wild Rabbits, wild Pigeons, Fowls, Chic- kens, dry pulled Turkies, tame Pigeons, Giblets, Wheat-ears, large Fowls, and middling Chickens, Quails, Guinea Fowls, Chickens, nnd Leverets. Of Fruits and Gat den S/uJ~, Strawberries of all Sorts in full Perfection, and early Duke Cherries, Currants, both white and red, Melons, Peas and Beans of all Sorts, Caulliflowers, young Turnips, all Sorts of Roots, Herbs, and Sallading. Alfo, July, with the Addition of the Mafculine Apricots, both for Deferts, Tarts, and Preferves, Hautboys, and all the early Sorts of Cherries, Melons, and Cucumbers plenty, Artichokes, Carolina Strawberries, Finochio Duke Cherries. Augufl continues fome Time much the fame, with the Addition of black and white Heart Cherries, Peaches and Necta- trines, Hautboy?, late Scarlet and Wood Strawberries, ripe Goof- berries, PRODUCTIONS of the SEASONS. in berries, and Currants of all Sorts, fome early Sorts of Plumbs ; this is the Seafon when Confectionary replenifhes its Store for the Winter with dried and liquid Preferves, Marmalades, Cake, Pafte, Syrup, Sec. The Kitchen is fupplied abundantly with all Sorts of Roots and Greens, of which a Recapitulation would be both tedious and ufelefs. DE L'4U docks. Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs, Craw-fifli, Carp, Perch, Eels, Gudgeons, Turbots by chance, pickled Sturgeon. And January much the fame, with potted Lampreys, Salt Fiih, Barrel Cod, frefh Sturgeon, John-doreys at Times, Oyfters of all Sorts, Mutfels, Cockles, furbots by chance. February con- tinues much the fame, except that Cod, Haddocks, and Whitings are going out of Seafon, and Plaice and Flounders are but indifferent ; of Poultry, Cock Turkies, Hen ditto, large wild Rabbits, Larks, Snipes, Woodcocks, Plovers, Buftards, Capons, Pullards, middling Fowls, Chickens, Quails, Hares, Pheafants, Partridges. N. B. Dry pulled Geefe and Ducks are almoft out of Seafon about January. The Garden furnifoes ftill moft Part of this Seafon with Golden Pippins, Nonpareil and Pearmain Apples, Medlars, dried Apples, Chefnuts, St. Germain and Winter Chaumontelle-Royal Pears, Colmar Pears, Golden Rennets, and Ruffet Apples for Kitchen Ufe, with Savoy- Sprouts, red Cabbages, Borcole, Carrots, Parfneps, Potatoes, En- dives, the French Choux Rave^ commonly called Turnip Cabbages, Cellery, Onions, Cardoons, and much the fame Sort of Roots and Greens as fet forth at the Beginning of the Spring Seafon ; all Sorts of Puree and Italian Pafte are very ufeful at this Time for Soups, as the Herbs are rather fcarce and of very little Flavour ; all Sorts of Butcher's Meat is good, with Pork and Pigs in full Seafon ; alfo feveral Sorts of Roots, although very little ufed in England* as Cor- fioners, Skirrets, Saffafras Roots for Kitchen Ufe, with Kentim-ftone Pippins, and fmall Sallading, alfo all Sorts of fweet and cooling Herbs coming into Seafon, at the latter End. CONTENTS. CONTENTS. Des BOUILLONS, JUS, et COULIS. Of BROTH, GRAVIES, and CULLIS. Page. D UIL LONS de mitonagt, ou bouillons genti rales. Of foaking or general broth, gravy, or cullis I Bouillons pour les pot ages & fauces. Broth for foups and fauces ibid. Bouillon a la bate. Broth made in hafte _ 2 au bain-marie. Broth made with one pot boiling in Confomme. Jelly Broth . 3 Rcumeftec. Jelly broth of all fragments ib. Bouillon rafraichiffant. Cooling broth i. 4. Autre bouillon rafraichij/ant. Another cooling broth ib. Bouillon printauier. Spring broth ib. pour adoucir I'acrete du fang. Broth to fweeten the fliaip- nefs of the blood 5 au de poulet. Chicken water . -. 6 Panade de blans de poularde. Panado of breaft of fowl ib. - de grueau. Grits panado . ib. a la Bourgogne. Burgundy panado 6 Jus de . ib. CONTENTS. Pag. Des louillons, jus, et coulis maigre. Of meagre broth, gravies, and cullis 1 Boniil n maigre pour let pot ages de la table. Meagre broth for foups 1 2 de ptiJJ'on. Fifti broth ib. Jus maigre. Meagre gravy ' ib. Cculis maigre. Meagre cullis 1 3 . d'oignons en maigre. Onion cullis meagre ib. maigre a la reine. Queen cullis meagre 1 4 maigre de navet. Turnip cullis meagre ib. de p'jis maigre. Meagre peas cullis ib. Potage au nature/, on defante. A pain natural foup 15 .. a la ft >n- bonne en gras & en maigre. Soup of all forts of herbs with meat or without ib. - de ris a la pluchc verte en gras ou maigre. A rice foup of both forts, pale green 1 6 de cbapon au ris. A capon or fowl rice foup if>. a la Conty en gras ou maigre. Soup Conty, meat or filh ib. de bibcrot &ufrcmage. Cheefe foup of both forts 17 glace de touies fortes de . a la mariette. Common fauce . ^ au c ''cuille. Charvil fauce - . /. au j ;. Parfley fauce ... _, a la . ttte. Small herbs, civet fauce - a Ic Garonne. Gafcoon fauce . aufenouil. Fennel fauce . _, " a famiral. Admiral's fauce . /^. " Roy ale. Royal fauce . ^5 a la Flamande. Flemifh fauce . /'. a la hate. Sauce in a hurry . /^ a Faigneau. Lamb fauce .-.__. /^^ a P aw are. The mifer's fauce . ib. au ale. Beef's palates, Provence fafhion ib. de bceuf au Parmefan anx oignons. Beef's palates with Parmefan and onions 59 de bceuf au gratin ib % * de bceuf a I'cfcalope. Collop of beef palates ib. de bceuf a la marmotte. Beef's palates, country famion 60 de bceuf a la ra-vigotte. Beef's palares with a relifhing fauce ib. " de bceuf deplujjcursfatjons. Beef's palates of different fafhions 61 Queue de bceuf au cboux. Beef's tail and cabbage ib. de bceuf aux lentilles. Beef's tail ahd lentils ib. ' de bceuf en pate cbaud. Beef 's rump pie 62 de bceuf deplujieursfai;onr. Beef's rump of different fafhions ib., Gras double a la Robert. Tripes, fauce Robert ____. j&. r double au verjus. Tripes, verjuice fauce 63 double plujteur s famous. Tripes of different fafhions ib. Rognon de bceuf a la moutarde. Beef's kidney and muftard fauce ib. Rognons d& bceuf a la mode ib. Rognon de bceuf enflets. Kidney minced > 64 Rognons de bceuf en pate cbaud. Hot kidney pie ib. Rognon de bceuf a la bourgeoife. Kidney, family way ib. Tetine de - ib. r de veau a la St. Meneboult. Calf's head, St. Menehoult ib* de veau marince. Calf's head marinated - 85 Oreilles de veaufrites. Calf's ears fried 7 - ib. de veau en menus drcits* Calf's ears fhredded ib* de veau au gratin ib* de veau au Pontife. Calf's ears, Pontiff fauce 86 * de veau a la Martine. Calf's ears, houfewife fafhion ib. ' - de veau au fromage. Calf's ears and cheefe ib. de veau a I'ltalienve* Calf's ears, Italian fafhion ib* ------ de veau a la Sainte Meneboult - - ib. Cerlufieursfa$ons. Veal kidney of different fafhions ib* fieds de veau de flu/ieursfafons. Calf's feet of different fafhions ib* b Pied, CONTENTS. Pa&. Pitds de veaufarcis. Calf's feet with forced meat 9^ Pied de de veau aux legumes. Griftles with any fort of greens 101 de veau en fricandeau. Griftle or breaft of veal larded fricandeau . ib. Poitrine de igotte. They are ferved with the fauce fo called Carre de mouton au reverend. and anchovy i - de mouton en fricandeau m de mouton fans fa$ons, 'viz. plain . de mouton en crepine. In cowl de mouton a Fecbalcttes. With fweet herbs de mouton au iambon ~ de mouton a la mode au 138 Hacbis de mouton de plujieurs fafons. Hafhed mutton, different ways ib* Cafcalopes de mouton au i>/# de Champagne, Muttqn c'pjlops and white wine . . jb. Rouelles de mouton aux cignoas T 130 Poitrine de mouton de plufieurs fafons. Breaft of mutton different ways p ~~ 16. Epattle de mouton a la Parme. Shoulder of mutton, Parma falhion iB. de mouton au four. Shoulder of mutton baked in the oven il, - de mouton a la St. Menehoult. Shoulder of mutton broiled 140 SauciJJTons d'epaule de mutton. Saufages or coloured moulder it. Epaule de mouton a la bonne femme. The good houfewife ib. de mouton en timbah 1 41 1 de mouton aufang - ib. Selle de mouton a la St. Menehoult. Saddle or loin of mutton broiled ib. de mouton en tanape. Matted ib. Rot de bif de mouton 142 - de bifglaj/e. plazed ib. sr de bif a la gar one. The fame, a la garone it. Gigot CONTENTS. Pa* Giget tie montn au cbou-fieur. Leg of mutton and cauliflower 1 42 lie mouton au vin de Champagne ib. ~ de mouton euf lets farcis rfj Grenadins de mouton. Small fricandeau of mutton 143 Gigot de mouton a la mode. Leg of mutton, a la mode ib. . de mouton a la Gafcogne. The Gafcony fafhion ib. . tie mouton a ritalienne. Italian fafhion ib. de mouton a PEfpagnole. Spanifh fafhion ib. Mortadellft de mouton. See the receipt 1 44 Gigot dt mouton en 171 Langues foitrees de pore. Pork's tongues Huffed it. De L'AIGNEAU. Of LAMB. Teie d'aigneau a la plucbe vert. Lamb's head of a pale green fauce 1 72 -' d'aigneau a la Mordeirwe. Lamb's head, after the name of the Inventor it. Lamb's head of different manners 173 fete C .0 N T E N T S. Pag, Wre d'aigacau au Pontife. Lamb's head, another way 173 .. d y aigneau a la Conde. Lamb's head, Conde fafhiori 174. fffit faigneau de plujieitn fafons. Lamb's head, with all its ap-' purtenances, of different manners Ib. Epaule d'aigneau a la Daupbine. Shoulder of lamb, Dauphine fafhion . ib* Epaule. d'aigneait a lu vcijinc. Neighbour faftiion 175 Quartier d'aigneau en ere fine. Quarter of lamb in cowl ib. Ret de bif d'aigneau au monar-ue 176 Quartier faigneau auxfnes herbes. Quarter of lamb with Aveet herbs if-. d'aigneau a lareine. Quarter of lamb with white fauce \-jj d'aigneau en /auctions. Quarter of lamb as thick fau- fages or chitterlings , ' ib. Carre d'aigneau a la belle-iiue. Necks of lamb looking agree- able, &c. &c. ir>. dtelettes d'aigneau a la Proven fa/e. Lamb fteaks, Provence falhion I 78 i d*aigneau en bigarttre. Lamb fteaks diversified ib. Queues d'aigneau aufoleil. Lamb (leaks of a bright colour 179 Du chevreau ou cabrit. Of kid it>. DES GROSSES ENTREES en TERRINES et 4UTRE3* Of large Firft Courfe Difhes, Tureen and others. Ouille de differ entes fa $ons. Olio, or tureen in different manners i So Carbure. A tureen with different forts of meat ib. Ttrrines a la Flamande. Tureen, Flemifh fafhion 181 ''ferrine a I'Angloife. Englifh fafhion ib. de eeque I'on < > ib. Corbillon. Intermixed like a balket 1 9 1 Matetotte royale * ib. Matelottes de ce que Von vent. Matlot of what yoU like 192 Prujfienne. Matlot, Pruffian falhion 193 Mat elott e aii general. Fit for a General ib. auxoignons d'Hollande. With Dutch or Spanifh onions ib. Gateau de viande de ce que Vont veut. Meat cake of what forts you pleafe - 1 "- 194. >" a rEfpagnole. Cake, Spanifh fafllion ib. Compojitlon de panade pour toutes fortes de 198 a la ca a la ntariee. Chickens, bride fafhion 201 1 a I'ltalienne. Chickens, Italian fafhion ib. a Vafpic 202 Filets de poulets a la Bechamel pannee. Fillets of chickens, Be- chamel fauce and bread crumbs ib. foujfles a la Bechamel. Fillets puffed, Bechamel fauce ib. Fleuronsala brunette. Flourifh in form of petit pate 203 Poulets a la bricoliere . - ib. Petit pouffins aux paniis. Small chickens, and preferred nedlarines 204. Fricajflee de poulets a la Bourdois. FricafTee of chickens, after the name of the Author ib. Poulets biftories. Chickens garnifhed, embellifhed, &c. 205 a la pierrettes. Chicken marbled ' - - 206 Culottes de poulets aux petit s oignons ib. Poulets aux ({revij/es. Chickens with, or as craw-fifh ib. c Poulett CONTENTS. Pag. 'f a la krocke avec ragot de legumes. Roafted chickens with Itewed greens 207 . // la brocbe a differentes fauces. Roafted chickens with different fauces ib. a I"" excellence. Excellency ib. .. a la jardiniere. From the garden greens which make the fame ' 208 a la tonne amis. Chickens without art ib+ en papillottes. Chickens in paper 209 a la Daupbine. Chickens, Dauphine fafhion ib. en J'aueijfcns. Chickens as large faufagcs a I* admiral. Chkkens, admiral fafhion . a la Tartan. Chickens, Tartary fafhion entre deux plats. Chickens done between two dimes . marines. Chickens marinated a la Sainte Mcnehoult. Chickens broiled Fricandeaux de pculets a I'Efpagnole. Spanifh fafhion Poukt-i au ade of fragments Cuijjts de poulets a different es jauces & ragouts with different fauces and ragouts Poulets a la -- aux petits ptis. With green peas a la poele. Chickens in a hurry - au Parmefan. With Parmefan cheefe - au blanc-mange - au , . farcl de trufes a I'Efpagnole. Turkey Huffed with truffles, Spaniih fafhion 230 en timbale. Timbale, a mould made in the form of a kettle-drum ; ib. a I'ecarlalt. Turkey, fcarlet colour ib. a la Mayencc. Turkey, Mayence fafhion 231 'a lapoele. So called for being done with very little liquid ib. " farci de marons & fauciffes. Turkey roafted, fluffed with faufages and chefnuts ib. Salmi de dindon. Turked hafhed 232 Cuiffts de dindon a la Pfetrtttfale, &c. ib. Jliles & cuiffes de dindon glades. Wings and legs of turkey glazed 233 Filets de dindon de plufuurs fa^ons. Fillets of turkey different ways ib. CuiJ/es de dindon en facon de cuijfcs d'ojes Legs of turkies pre- ferved like legs of geefe 234 - de dindon en furprife. Sham legs of turkey ib. Pates de dindons a la Sainie Meneboult. Stumps of turkies, St. Menehoult, fried or broiled ib. Du PIGEONS Of PIGEONS. Frfca/ee de pigeons a la pouletie. White fricafiee of pigeons 23 5 de pigeons aux pet its pois. With green peas 236 - dc pigeons a la payfanne. Country fafhion ib. Pigeons en juriout. Pigeons mafqueraded, &c. ib. " aufoleil. Tranffurent like the fun < ib. four.es aux pijlacke. . Stuffed pigeons and piftachio nuts 237 au court bouillon n . fl. a la Sainte Meneboult ib. glacet aux leguma. Glazed and ferved withftewed greens 238 C 2 Pigeons CONTENTS. Pag. Pigeons a fa Perigord au g rat in , 238 a la troche a dijferentes fauces f? ragouts. Roafted pi- geons with different fauces and ragout 239 .. en hotbepct a I'Efpagnole. Hotchpot of pigeons, Spanilh falhion ib. . en erepine au Pontife. Pigeons in cowl, Pontiff fauc^e 240 -. .. . aux ecrwiftf. The fame, with crawfifh cullis ib. a la Bry, a ritalienne. Pigeons, from the Inventor's name, with Italian fauce 241 a la crime aux ecre. . a la daube. Duck ciobed 25$ aux navets. Duck, with turnips ib\ Macedoine de canard. Macedonian ducks - ib. Canard de plujieurs fa^ns. Different ways 250 a la Pritjjienne. Pruffian fafhion ib. Grenadins de canard a la royale. Small fricandeau of duck 260, filets de canard de pltt/teursfa$ons. Duck hafhed, of different ways ib. Oyes & o'ifons de plujieurs facons . Geefe and goflings, of different manners 2& Cuijfis & ailes d'oyes, comment Its tonfericbe t daim, (be-vreuil, & faon. Of deer, hind, buck, doe, kid, and fawn 285 CONTENTS. DU GIBIER EN GENERAL. Of Game and Wild Fowls. ft*. Lapreaux en caillcs. Rabbits roaited as quails - 28 > , au Pontife. Rabbits, Pontiff fauce ~ 286 a I'ffcahpe. Rabbit collop ib. en galantine. In cake or marbled ib. . au pois. With green peas 287 Roulades de lapreaux. Rolled ___ ^ Lapreaux en papillottes. Broiled in paper ib. . marinees. Marinated ib. _, gn fricaffee. Fricaffee, white or brown ib. Cuijfes fie lapreaux a. la Dauphine ib. Fillets de lapreaux enfurprife. Mafkcd ib. Lapreaux en ragout de plujieurs faijons. In ragout, different ways ib. a la brocbe aux fines berbes. Roafted and fluffed with fweet herbs ib. . a la Pro'ven^ale. Provence fafhion ib. en timbalis. In moulds ib. ~- en grenadins. In fmall fricandeaux ib. . en matelottes. With other kinds of meat it. Filets de lapreaux melts. Fillets mixed ib. ~ aujambon. Mixed with ham 288 Lapnaux en acbis. Haflved with other meat ib. . en racourci. Shortened i$. Filets de lapreaux grilles. Fillets broiled ' ib. Lapreaux en crepine. In cowl ib. au monar^ue. With royal fauce ib. en falade* Salmagundy ib. - ib. Lrevre a la Polonoife. Hare, Polifh fafhion . /. - en haricot zyz Levreaux en crepine, 3* grettin . . . ib. Filets de le-ureau aux legumes. Fillets of hare with dewed greens ib. Boudins de lever eaux. Black puddings made of hare or leveret 293 Filets de levereaux aux anchors. Fillets with anchovies tb. Lrvtreavx a la minute. Qwck } in a moment 'ib. ton CONTENTS. Pa*. Da ramertaux. Of wood-pigeons - 294. RaMsreaux a FAllemande. German fafhiori - ' - - it. _ aux fenouil. With fennel fauce it. Becajfif, BecaJJines, tff Bee aux a la troche a dijferentes fauces. Wood- cocks, fnipes of both kinds, roafted with different fauces it. Salmie de becajjes 295 . de becajfcs a la Salnte Menehou.lt ib. Jlecaflines a la ducheffe ' 296 Eecaux a-la Perigord it. au Jaime de provente. Snipes falmie, Provence fafhion 297 Filets de becajffes au jus de canard. Fillets of wood- cocks with duck gravy ' " it. Becajfes & beeajpnes aux trufes y & aux olives. Wood-cocks and fnipes with truffles and olive ragout it. Des alouettes. Of larks -" 298 Alouettes en cerifes. Larks in the form of cherries ib. Des flutters, varteaux, & grives. Of plovers, lapwings, and thrufhes ' it. Pluvier a la Perigord. Plover with truffles 299 Cailles a la Flamande. Quails, Flemilh fafliion ib. ..i au laurier. Quails with laurel 300 . - en ragout, ditto en matelotte, au gratin, &c. - it. Des perdreaux & pe rdix. Of partridges, young and old ib. Perdreaux a la troche a differ entes Jauces & ragouts. Roafted partridges, with different fauces and ragout - it. . a la Madelaine 301 grilles aux fines herles. Broiled with fweet herbs it. i a la Proven fdc, au Pontife it. au conftmme. With rich cullis fauce ib. a la Perigord 302 Perdrix a la filler oi. From the title it. Perdreaux a la Mandui. After the name of the maker 303 1 a lajardiniere. With garden greens it. Perdix a la daube Sicilienne. Partridges dobed, Sicily falhion it. Perdreaux a la Daufhine . , . 304 1 au citron. With lemon fauce - it. glaces. Like a fricandeau it. a la Poknoife. Poliih fafhion it. Aihis de perdreaux au gratia . . . it. Perdreaux au fumet . . it. a la braze aux choux. Brazed with cabbages it. Ac bit a la Turque. Hafhed, Turkey fafhion 305 Des RAGOUTS, et des RISSOLLES. Of Ragouts, Collops, or Fries. Ragout de Salpicon. Forced-meat ragout 305 ifon afarcier. Ragout for fluffing any thing 306 Ragout CONTENTS. Pa. Ragout de falpicon a PArkquine. Of various colours 306 -- defoyesgras. Of fat livers - 307 de crete'. Of cock's-combs ib. . de jambon. Of ham ib* de petits asufs, et rognorts de toq. Of fmall eggs and cock's kidnies - - 308 - da rls de -veau. Of Calf's fweetbreads ib. - mclss dc trufes et d'buitres. Of trufRes and oyfters 309 a V Anglcife. Englifh fafhion ib. - feercviJTes. Of craw-fifh 3 1 o - de laitances. Of carp rocs il. - de mottles. Of mufclcs - ib. - d'huitres, de plu/ieurs fafons. Of oyflers, different ways 3 1 1 - de morilles. Of morclls - - - 3 1 2 da champignons. Of mufhrooms ib, de concombres. Of cucumbers 313 . -- de f>ois> Of green pens - ib. - de i/frjus. Of vcrjuic? grapes, and others ib. - de trufes. Of truffles - 3 1 4. d'afperges en petits pois. Of afparagus, as green peas ib. ' - de petits oignons. Of fmall onions - ib. de ratines. Of roots 315 . - de navets. Of turnips ib. - de cbicoree. Of endive and lettuces ib. - d'oxeit'le. Of forrel - 3 1 6 . - fefinars. Of fpinach - - ib. ck cardans d'ej'pagne. Of Spanifh cardoons ib. " de ib. d Farce CONTENTS. Pag. Farce mnigre fan* poijjons. Meagre farce without fifli 326 Carpe au ccurt-btuillon, et an bleu. Stewed carp, blue fauce id. a la bourgogne. With red wine iff. a laf.nanciere. Rich and expenfive 327 far tie, a In gendarme. Stuffed, the military fafhion ib. ' grillee, alafar<.e. StufFed and broiled 328 /rite. Fried ib. a Fetuvfe. Stewed ib. - etuvle a la chartreufe. Stewed in the monadic way 329 en matclotrc. In matlot ib. en matelatte a la marinicre. In matlot, feaman's fafhion 330 a la Jacobine. Another monaftic way ib. aux fines herkes. With fweet herbs ' ib. farde. Stuffed 331 a la Daupbine. The Dauphine famion . ib. - au monarque. Carp monarch 332 a la Pclonoij'e. Polifli fafhion ib. a la brocbe. Roafted ib. . tn achis. Haihed 333 , en redingotte. Mafked . ib. - en eciijjon. In the form of an 'fcutcheon ' ' ib. au prince. The prince's famion 334 Filets de carpes de plufieurs fa$ons. In fillets ib. Du brocket. Of pike 335 Brocket a la foulette. Pike with white fricaflee ib. . frit. Fried pike ib. a I'ltalienne, a la brocks. Roafled, Italian fafhion 336 . en dauphin. In the form of a dolphin ib. a la marice. The bride's fafhion ib. au gros fd. In a plain way 337 a la brocket, en gras ^2 en maigre. Pike roafted with meat, or meagre fauce ib. a la femone. The country wife's famion ib. en g ranadins. As fmall fricandeaux 338 en etu'Vce. Stewed as a matlot il. au 'vin de Champagne. With white wine ib. a it Provenfalt. Frovence fafhion < 339 a la ducbcffe. Her grace's famion ib. . moitie aujblue, moitie frit. Half ilewed and half fried ib. a I* Allemande. German famion 340 a F Efpagnole . Spanifh fafliion ib. ~ a F Arleqirine. Of various colours ib. Des Anguilles. Of Eels . 341 jfnguilles tnfricaffee de poulets. Eels as chicken fricaffee ib. . a In Ni-vernoife. With Nivernoife fauce ib. . a la brocbe, di'verjifn'e. Roafted, different fauce ib. . glacee. Glazed, as a fricandeau 342 . . a la cbartreufe . . . ib. Anguilles CONTENTS. Pag. illes a la Sainfe Meneboult - . .... 343 au brodequin. Racktied ib. a dc. co'/fer f ver les anguilles, ou autres poijjons. To preferve eels, or any other kind of fifh . ib. ixtes. Fried eels 344 --- ti I'etu'uce. Stewed, or in matlot ib. -- en canape. Matted, or mafk.cd 345 A rdouilleties d'anguilles. Saufage, or chitterlings o'f eel it>. jfnguilles a la Napolitaine. Eels, Neapolitan fafhion 346 --- a I'afpic. With a fharp fauce - *'/. Des lamprois. Of lampreys . ib. Encvee de lamproi. Ste.wed lamprey - 347 La>n' t >roi grille a la rtmouiade. Broiled, with remoulade fauce ib. -- a r Italienne. Italian fafhion - ib. - ft la burgogne. With red wine 348 De perches. Of perches _______ ib, Perche au beurre. Perch, with butter fauce - ib. -- a la Tar tare. Tartary faihion - 349 - 2' dijferentes fauces 9" ragouts. With various fauces and ragouts la Saint 'e Menehoult . -- a r^Kgloij'e. Englifh faihion - ib. - matte'otte a feau. Matlot of perches - .. , .. J^Q -- au a la troche en gras et en maigre . ib. " a la mayence. Larded with ham ib. a la bonne-femme. The houfewife's fafliion 365 -. grille. Broiled ib. & la Saint e Menehoult y en gras et en maigre it. a I'Angldfe. The Englifh fafhion J 367 Crenadins ftfargtw. Sturgeon in fmall fricandeaux ib. Ejlurgeon a la cenetrt. On afhes, or brazed flowly 368 Du turtot et turtotin. Of turbots, large and fmall ib. Yurtot au court-bouillon. Turbot, plain boiled - ib. Turbotin aux fines berbes. Small turbot with fweet herbs 369 - a la Sainte Menehoult. Broiled it. Filets de turtot, de differ entes famous. Fillets, different ways it, Turtotins au Parmefan. With Parmefan cheefe 370 Turtot au Pontife. With Pontiff fauce it. glacft. Glazed it. >-en citron. With lemon 371 ' a lafinanciere, (See carp under the fame name) ib. a la Hollandoife. The Dutch fafhion 372 De tariets, plies, et halitotte. Of flounders, plaice, and hallibut it, Carhts au citron. Flounders with lemon fauce 373 De la fair. Of the foal ib* Soles au Pont if c. Soals with Pontiff fauce 374, de pluficurs fathom. Soals, different ways ... ib. "" aux fines berbes. With fweet herbs -. ib. au four. Baked ___ 375 i en hatereau. Olives of foals, either fried or roafted ib. : en fricandeaux . it. filets defoles a la Bechamel. Fillets of foals, with Bechamel fauce 376 defoles au verjus. Fillets of foals, with verjuice fauce it, toPalofe. Offhad-nlh. _ _,- it, CONTENTS. De la vive. Of the weaver ..' . - 377 Fives de differentes famous - . ib. Matelottes de vives a la Provencals ib. Fives a la Sainte Cloud . . /. .' . glacees _____ jb. aux fines herbes - ib. a la ducbej/e ib. - farcii a dijferentes fauces > 378 a la foulette * ib* a la Provencals ib. -. a V AV.emande ib. De merlans et furmulets. Of Whitings and Mullets ib. Merlans a la fauce a la Morue. Whitings, with fauce Morue Ib. . en hatereaux. (See foals) 370 Quenelles de merlans. With forced-meat balls ib. , a la moutarde. With muftard - ib. . au Pontife. Pontiff fauce ib. - a la fervante. In a plain manner ib. Eperlans a la Sainte Me.neboult. Smelts broiled 380 en furtout, Mafked ib. au fenouil. With fennel fauce ib. Mate/offcs, ou epcrlans aux fines berbes, Matlot of fmelts, or with fweet herbs - ib. Du maquereaux. Of Mackerels 381 Maquereaux a la maitre d'hote!. Mackerels, the clerk of the kitchen's manner ib. - aux fines berbes. With fweet herbs - ib, . a la Flamande. Flemifh fafhion 382 au cuurt-bouillov. In their own fauce ib. a I'ltaliennc. Italian fafliion ib. 1 en fricandeattx - '. Afrits. Fried " a la Nivcrnoife. With Nivernoife fauce Filets de maqucrcaux au jus d 1 orange. orange fauce Ca'ijjes de maquereanx aux trufes. Mackerels broiled in cafes, with truffle fauce Maqucreaux aux ecreviffes. With craw-fifh fauce en cailles. Like quails Des barengs et far dims. Of herrings and pilchards Harengs frais i a la moutard. Freih herrings, muftard fauce ' frais marines ___________ frais, fauce au caper;. With caper fauce > - 1 frais, au fenouil. With fennel fauce - frais, a la Sainte Menehonlt. Broiled " frais, BVX fries berbes* With fweet herbs , Hereng) CONTENTS. Pag. Hertfigs frais, en matelstie. Matlot of frefh herrings 386 fon tt Jules a la Sainte Menebouh. Dried and pickled herrings, broiled ib. Sardines grilles. Broiled pilchards ib. JR.auget aux capres. Roaches, with caper fauce 387 Du cabiliof, de la morue, et merluche. Of frefh, barrelled, and dried cod ib. Msrluche a dijferentei fauces. Dried cod, or flock fifn, to dif- ferent fauces ib. Hure de cabiliot aux huitres. Cod's head, oyfler fauce 388 . Morue fraiebe, aux f.nes kerbes. Codling, with fweet herbs ib. ou merluche a la Flamandc. Barrelled or dried cod, Flemifh fafhion - ib. a la caputine. Barrelled cod, the Mendicant way ib. - et rxerlucbe a la jardiniere. With garden fluff 389 a la mai f re d'httel ib. - a la moutarde. With muflard fauce > ib. au beurre noir. With burnt butter ib. a la creme 390 aux verju-s de grains ib. De la rain. Of fcate ib. Raie a dijferentts fauces. Scate, to different fauces ib. au beurre noir. With burnt butter ib. marit;te~ Marinated 391 grillee. Broiled ib. aux fines berbes, a la Jacobine. With fweet herbs ib. en matelote au Parmefan ib. au tiut. Pafte proper for large and fmall cuftards ib. - a la Flamande. Flemifti pafte < - . 399 De P A T E S. Of P I E S. Pate de bccuf. Beef pie - ib. . - de wean. Veal pie - 400 - de mouton mele. Mutton pie mixed ib. - - de cichon de lait. Sucking pig pie - - ib. - dejambon. Ham pie - 401 de venaifon. Veniibn pie " iL, de poulardes, d'u^dons, et autres volatlles. Of ail kinds of poultry and wild fowl . - 402 . d' Amiens, en fate fine. Amiens pie, with a fine pafte ib. - - d* Amiens, en pate bife. Ditto, in common pafte 403 - deperdrix. Partridge pie - ib. - de pluviers, lecaffes, et bccajjtnes. Pie of plovers, wood- cocks, and fnipes - 404 . de pigeons, ortolans, cailles, alouettes, &c. Pie of pigeons, quails, or fmall birds ib. de peri'^ueux. Perigord pies - ib. - - de lie 426 11 de pate d'amanda. Of almond pafte ib. Naeuds d'epees. Sword-knots 427 MaJJefains de Jleurs. Sugar, or almond pafte, cut in flowers ib. Paniers da . - - a la nourice. Nurfe's cream ib. Baignets Itatiens. Fritures, Italian fafhion iff* . a FAngloife. Englifh fafhion ib. au Jurtout. Mafked 449 tfamandes. Of almonds . ib. ' 'foiifies de pate. Of raifed pafte ib. de pain a chanter. Wafer pafte 450 - de blanc-mange ib. . de pommes en piedefteaux. Apple fritures on pedeftals ib. , ' de pommes enfurprize. Apple fritures mafked 451 . a la mariee. Bride fritures ib. - de peches, et d'abricots. Of peaches and apricocks ih. . a la ere me. Cream fritures ib. . de fraifes. Of ftrawberries ib. defureau, et de . de fois gras. Of fat livers - ib. de rognons de veau. Veal kidney toaft ib. au jambon. Of ham ' 456 - defoies de raid, et autres. Of fcate livers and Others ib. - a I" Allemande . German toafts . 457 - de legumes. Of garden greens, &c. *i. - en rcchers. Rock toafts - ' if>. -fouffiees. PufF toafts p- ib. Pcmmesenfarbalat. Apples feftooned 4^8 en ctJtmofox, In the fhape of fnails ....... ib. ' ' cafurprixe. Mafked * ,< //-. e 2 CONTENTS. Tag. Pommfs farcies. Stuffed 459 glacees. In jelly < ib. au cbocolat, et a la creme. With chocolate, and with cream ib. an gratin, a la creme ib. Pain ctejambon a la mayence. Ham roll, or cold loaf ib. enfurprize. Mafked loaf 460 de morilles et de champignons. Of morels or mufhrooms ib. a I'Efpagnole. Spanifh loaf *- ib. a la creme. Cream loaf 46 1 a la ducfrej/e ib. Macaroni. An Italian pafte > ib. F endues en caijfis. Melted cheefe, in paper cafes 462 Gaufres a la Flamande. Flemifh wafers ib. Laitances de carpet, a la Hollandoife. Carp rocs, Dutch fafhion ib. 1 de carpet, a la bellevue. Carp roes, agreeable, well- looking 463 de carpes, a V Angloife. Carp roes, Englifh fafhion ib. de carpes, a la Bechamel. With Bechamel fauce 464 1 de carpes f rites. Fried ib. timbals d'anchois. Anchovies in moulds ib. Axcboit au bafilic. Anchovies with bafil - ib. ' &u Parmefan. With Parmefan cheefe ib, Or ei lies de lie. a la Robert. With onions and muftard ib. a la mouilktte. Boiled in the {hells ib. au gratin au Parmefan. With Parmefan cheefe, &c. 48 1 a /'etu. Ris au caramel. Rice glazed, with fugar caramel ib, fouffle. Raifed rice /'^. DCS PETITS POIS. Of GREEN, or YOUNG PEAS. Petit s pois dans hur fuc. Green peas in their own juice -- au lard. With bacon, or pickled pork a F Angloife. Englifh fafhion - ib, a ia creme. Stewed, or fricufTeed " 407 Pois fans parchemin, ou p&is gottlous. Scalded or boiled in the kids ib. Pois fees. Dried peas - - ib. Feves de marais a la creme. Garden beans, cream fauce ib. Haricots - a la Flamande. Flemifh fafhion - . t b. - au cadres. With capers - ib, pour confire et fecber. Dried, or preferved ib. Haricots blanc, a la poulette. White kidney beans fricaflee roo enfalaile. As a fallad - - ib. ' a la maitre d" hotel. The fteward's fafliion 501 -- ^_ a Voignons. With onions - ib. Lentilles fricajfees. Fricaflee of lentils - ib. Cboux brocolis. Brocoli, white or green - 502 CONTENTS. Pay. Cboux rave. Turnip cabbages 502 rouge. Red cabbages jb. _ farcis. Cabbages Huffed ib. _ _ a la Flamande. Cabbages, Flemifh fafhion 503 a la Saint e Cloud . ib. a la marecbal . 504 a la Lionnoife ib. Des Oignons, Ail, Perjil, Chiboules, Echalottes, et Rocambole}. Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocombole. Oignons a fltalienne. Onions, Italian fafhion 505 . aux oeuft de carpes. Stewed with carp roes ib. Des Navels, Ravioles, Raves, Poireaux, Carafes, Panais, l5c. &c. Of Turnips, Turnip-Radifhes, Common Radifhes, Leeks, Carrots, Parfneps, &c. &c. Navels, en cordons. Turnips, as cardoons 506 Ravioles et raves de plujieurs far^ns. Turnip radifhes, and com- mon radifhes, different ways ib. Des poireaux et celeris. Of leeks and celery 507 Epinars a la creme. Spinach with cream 508 en tabatieres. Spinach in fnuff-boxes ib. a PAngloife. Engliih fafhion ib. a la bonne-femme ib. a la Prcvenfale - 509 au bouillon. In good cullis * ib. " ' a la Satntt Cloud ib. Du pourpier. Of purflain - ib. Des cardes, de plufeeurs fa$ons. Cardoons, different ways ib. Laitues de plujieurs fa$ons. Different ways of dreffing lettuces 510 Cboux-fleurs. Cauliflowers 5 1 1 a la reine. Cauliflower with queen fauce ib. en baignets. As fritures ib. aujus. With gravy ib. en ragout -+ 5 1 2 Concombres a la poulette. Cucumbers, with white fauce ib. farcis. Stuffed . ib. au bajilic. With green baiil chopped with the farce ib. a la rcint - 5 1 3 Melons, comment les confire. How to preferve melons ib. ' en baignets. Melon fritures . ib. De chervis, faljtfix, et taupinambours. Of fkirret, white beet root, and potatoes , . . ib. Des fines berbes. Of fweet herbs ,. . . 514 Du CONTENTS. Pag. Du hublon. Of hops 514 Des artichauts. Of .artichokes ib. Artichauts a la fauce blanche. Artichokes with white fauce ib. ... enfuillage.. With the leaves ... . 5 1 5 frits. Fried - < ib. .. a. la .glace, ou en cryfteaux. Tranfparent ib. * a la Barigoult 5 ^ a la creme. With a liaifon fauce ib. au Pretot ib. a ritalienne. Italian fafhion . ib. a la mariniere. Seaman's fafhion 517 aux fnes hcrbes. With fweet herbs ' ib. au aux trufes. With truffles - ib. a la poele. In the pan . ib. a la brie. Stuffed 5 1 8 a la Sainte Cloud ib. au Pere Bernard . c i Q a la gendarmes ib. a- la Sainte Menehoult > ib, a la Pompadour ib. a la Hollandoife. Dutch fafhion ib. en accolade. Glued, or foldered together .... . ib. en baignets. As fritures 520 au Parmefan ib. a. la bechamel * ib. a la Mayence. With Weftphalia ham ib. au bacha ib. Des trufes. Of truffles 521 Trufes au court bouillon. Truffles, plain boiled ib. au 523 en cruftade. In cruft ib. Afperges en batons. Afparagus, plain boiled ib. en petits pois. As green peas ib. confetes. Preferved for kitchen ufe - ib. Des Morilles, Moujfirons, et Champignons. Of Morels, Mufhrooms, and Champignons. Morilles a la Proven ( ale. Morells, Provence fafhion 524 f Morille; C O N T E N Merillcs a la creme < au lard. With bacon Moujjerons ou champignons de plufieurs faqons Mufhrooms, different ways Mcufferons ou champignons a la creme Champignons en canellomt. Fried in pafte a la Saint e Memhoult. Broiled en falade " au Pere Douil/et Shewed De {.'OFFICE. Of CONFECTIONARY. Des differ entes cuij/bns de fucre. Of the different degrees of pre- paring fugar 528 De lafetftm de ilarifer le fucre. The method of clarifying fugar 5 29 Premiere cuij/bns de fucre, qui eft le petit Liffe. The firft degree of refining fugar, called Small Liffe 530 Le grand LiJJe. Second degree ib. Le petit perle. Third degree ib. Le grand -perle, la petite \ et la grande quern de cocbon, fouffle, et la petite flume. The third, fourth, fifth, fixth, feventh, and eighth degree " ib. La grande plume. Ninth degree 531 Le petit cmtlet. Tenth degree -< ib. Le gros boulet. Eleventh degree - ib. Le ca/e. Twelfth degree ib. Le caramel. Thirteenth degree ib. D Pates de toutes Series de Fruits. Pafle of all Sorts of Fruit. ^* Pates de cerifes. Cherry pafte de grcfeilles. Of goofberries and currants de framboifes. Of rafberries '* ' d'amattdes -vertes* et d' apricots . depijiaches. Of piftachio nuts ib. d'a-veUnes. Of filberts ib. d'amandes aujus de citron. Of almonds, with lemon juice it. de cedre. Of cedar ib. a' oranges domes, bigarades, et citrcns. Of China and Seville oranges, and lemons 548 blanche, de citrons. White lemon concerve ib. de mufcats. Of Mufcadine grapes ib. de grenades. Of pomegranates 549 deguima'ues. Of marfh-mallows ib. di 'uerjus. Of verjuice grapes ib. d* apricots. Of apricocks ib. * de peches et de pa it. De, BISCUITS. Of BISCUITS. Bifcuit a la cut Here. Spoon bifcuits 571 _ de fruits confts. Of preferved fruits it. . a lafleurs

. 57^. Pralines blanches. White fugar almonds it. Amandes a FAngloife. Englifh fafhion 5 75 Pijlacbes au caramel . if. De* MARMELADES. Of MARMALADES. Marmelade de pommes et depoires. Marmalade of apples and pears it. ' d* orange. Orange marmalade * 576 des prunes. Of plumbs it. d'apritots. Of apricocks it. de fleurs forange. Orange-flower marmalade 577 de cerifes. Of cherries it. deframtoifes. Of rafberries - it. de grofeilles. Of goofberries it. de violettes. Of violets it, d'amandes et d' 'apricots verts. Of green almonds and de coigns. Of quinces 578 Des CONTENTS. Des G E L E E S. Of J E L L I E S. Paff. Gelee de pommes. Jelly of apples 578 rouge, de pommes. Red apple jelly it. de mufcat. Of Mufcadine grapes tjjcj de grenades. Of pomegranates - it, . d'epine vinette. Of barberries if,. de cerifes. Of cherries it. de grofeilles. Of goofberries it, de grofeilles d^une autre fa^on. Another method 580 de coigns. Quince jelly it. .. de grofeilles verts. Of green goofberries - . - it. Des Confitures au Liquide. Of Liquid Sweetmeats. Confiture d?atricots. Liquid apricock fweetmeat 58 f . d'atricots d'une autrefafon. Apricock fweetmeat it. . d*abrieots verts. Of green apricocks . 582 - de grofeilles. Of goofberries it, . de cerifes. Liquid cherries . ft, --de mures. Of mulberries c8* de violettes. Of violets it, de fieurs d* orange. Of orange-flowers . it, de pecbes ou pavis. Of peaches or nectarines d'epine vinette. Of barberries de verjus. Of verjuice grapes i if,, de coigns. Of quinces " 58- " de raijins mufcat s. Of Mufcadine grapes . -. j6, " d'oranges, citrons, cedres y bergamottes, et ligarades. Of oranges, lemons, bergamotte pears, Sec. it. de grafts noix. Of walnuts < 586 de prunes. Of plumbs it. Des Confitures au Sec. Of dried Sweetmeats. Confiture de cerifes au fee en bouquets. Dried preferved cherries in nofegays or bunches 587 de prunes, et pommes tapees. Of plumbs and baked apples 588 d'abricots tapees. Of apricocks it. Des S IRQ PS. Syrup ORGEAT, and others. Strop de citrons. Syrup of lemons ' " de pommes. Of apples < . " de coigns. Of quinces it. de capillaire. Of capillaire, or maiden-hair it. de mures. Of mulberries . . it. Sirof CONTENTS. Pag- Sir op de cerifes. Of cherries . 590 de grofeilles. Of goofberries ib. violet. Violet coloured ib. Autrefirop de ce que I' on veut. Of whatever you pleafe it. Des Fruits a f Eau-de-Vie. Of Brandy Fruits. Peckes a r eau-de-vie. Peaches in brandy 591 Poires a I' eau-de-vie. Pears ditto ib. Prunes a {'eau-de-vie. Plumbs, ditto 592 Noix a V eau-de-vie. Walnuts, ditto - ik. Cerifes a Feau-de- vie. Cherries, ditto ib. Amandes vertes & abricots verts a I" eau-de-vie. Green almonds and green apricocks, in brandy 593 Oranges deuces a r eau-de-vie. Sweet or China oranges, in brandy ib. Des Mouffi-s. Of frothed or whipped Creams. Moujfi a la ere me. Whipped cream 594 de cafe. Whipped coffee ib. defafran. Of faffron - ib. Des GLACE 5. Of I C E sJ. Glace a la creme. Iced cream 595 de cerifes. Of cherries iced 596 dc frawboifes. Of rafberries ib. de grofeilles. Of goofberries or currants ib. " de fraifes. Of ftrawberries ib. de violettes, dejafmin, & de fours d 'orange. Ices of violets, Jeflamin, and orange-flowers ib. de verjus - " 597 de citron^ et de grenade. Lemon and pomegranate ice ib. de bigarades & d'oranges douces. Of China and Seville oranges . ib. de canelle. Cinnamon ice ib. de rofes \3jonquilles. Of rofes and jonquils . ib. de pavisy de peches, & d'apricots. Ices of nectarines, peaches, and apricocks - 598 de coriander, d'anis, ff de genievre. Ices of coriander- feeds, anifeed, and juniper-berries * ib. Des Fruits glacet. Of iced Fruits. . ib. Des CONTENTS, Des Fromages glaces. Of iced Cheefes. Pag. Fromage a la creme glace. Iced cream -cheefe 599 de marmelade glace. Iced cheefe of any fort of marmalade ib. de ptft aches. Of piftachio-nuts - ib. ' a la Cbantitty glace ' > < ' 600 ' de beur re glace. Cheefe, as iced butter " ib. Des Eaux RafaichiJ/hntes fans etre & la glace. Of cooling Liquors, without icing. Eau rafra'chijjante d* orgeat. Orgeat water ib. Eau de pi ft aches 60 1 Eau rafraichijjante de fenouil, 5" de cerfeu.il. Cooling Waters of fennel, and of chervil - ib. Lait de pift aches, & d'amandes. Almond and piftachio milk 602 Pate d'orgeat. Orgeat pafte - ib. Des Fromages a la Creme. Of frefn Cream Cheefe. Frontage a. la creme bourgeoife. Cream cheefe, plain family way ib. a la creme fouet tee. With whipt cream ib^ a la creme de marmelade. Cream cheefe and marmalade 603 aux ceufs. With eggs ib. Des Cr ernes d* Office. Of Creams, as Part of Confectionary. Creme fouet tee. Whipt cream ib. au blanc d'oeufs. Cream, with whites of eggs 604 Des Ralafats. Of Sweet Drams or Cordials, Ratafat de noyaux. Ratafia of kernels ib. - de citron. Ratafia of lemon-peel 605 " de genievre. Ratafia of juniper-berries ib* de Mufcat, &c. Ratifia of Mufcadine grapes and others ib. " de coigns. Of quinces < ib. d^anis. Ratifia of anifeeds and apricocks - 6c6 ' de noix. Ratafia of walnuts ib. de fleurs d* oranges. Ratafia of orange-flowers ib-. de cerifes. Ratafia of cherries, &c. < 607 DucafL Of coffee . ib. Du chocolut. Of chocolate "" 608 CONTENTS. Des Ouvroges ties diverfes Fn^onf. Of various Sorts of Works. **f. Des amandes verts. Of green almonds " ....... - 609 Desfraifes. Of ftrawberries an taramel. The fame, another way ik. Det marons. Of chefnuts 6 1 Des oranges douces. Of fweet oranges ib. Des diabletons. From Diable, young or fmall devils ib. Des (eri/es enfurtout. Coated cherries "' it. s^^^ PROFESSED COOK. Des Bouillons^ jus> cP Coulis. Of Broth, Gravies, and Cullis. t Bouillons de Mitonage, ou Bouillon General* Of Soaking or General Broth, Gravy, and Cullis. H I S is made of Rump, Brifket, or fhort ( j*^ */' Ribs of Beef, which ever is moft con- 1 *a venient ; the Meat makes a large Dilh, and is the French BoutlH, or the Piece I'remblantc: It is commonly eaten plairtj with a little fait over it, and fome of the Broth, with a little fine chop* ped Parfley ; or any Sauce that may be moft agreeable. When the Pot is well fkimmed, put into it Roots and Herbs, at Difcretion. The Broth ferves to make your Gravies, Cullis, Brazes, and common Soups, adding thereto what Herbs or Roots you pleafe. Bouilkn pour les Potages &? Sauces* Broth for Soups and Sauces. ACCORDING to the Quantity wanted, put into your Pot large Slices of Beef, of Leg and Knuckle of Veal, of Neck or Loin of Mutton, and a Fowl, (an old one is very good for this Purpofe ;) take particular B Care 2 ^PROFESSED COOK. Care to fkim it very well, then add Roots and Herbs as you think proper, viz. Leeks, Carrots, Parfneps, a Head of Celery, Parfley-roots, large Onions fluck with a few Cloves, and a little Parfley and Thyme tied toge- ther ; you may boil in this Broth whatever you pro- pofe to ferve in the Soup, fuch as Fowls, Pigeons, Partridges, &c. taking particular Care that the Broth be very clear, well tailed, and not too mueh of the Herbs or Roots. It ferves you to fimmer your Soups, being coloured and ftrengthened with a little Gravy ; and alfo to make the liquid of Sauces. Bouillon a la hate. Broth made in hafte. f UT fmall Slices of a Fillet of Veal, lean Meat of Beef, Carrots, Celery, iliced Onions, a Couple of middling Turnips, one Head of Clove; garnifh the Bottom of a Stew-pan with a few Slices of Lard * ; then put in the Meat and Roots ; foak it on a middling Fire, until the Meat begins to catch at the Bottom of the Pan ; then poor fome boiling Water on it, and let it boil fmartly about half an Hour, or more ; add fait, fkim it, and fift it clear for Ufe. * The Lard here meant, is the Fat of Bacon cured without being fmoked, for the Ufe of Cookery ; and is to be underftood as fuch in every inftance throughout this Work. Bouillon au Bain-Marie. Broth made in one Pot boiling in another. OUT an earthen Pot into a larger one with boiling Water ; cut Slices of Beef, Fillet of Veal, half a Barn-door Fowl or Capon, a large Onion ftuck with one or two Cloves, and a few Bits of Roots ; boil it in that Manner for five or fix Hours, taking Care to fupply the firil Pot with boiling Water pretty often, and fome of the firft Broth in the Meat Pot ; fkim it very clean, and PROFESSEDCOOK. 3 and fift it in a Lawn Sieve. It ought to be flrong enough to cool to the Confiftence of a light Jelly. N. B. The French ufe this Method with earthen Veflels, which are not common in England, that will ftand the Fire for this Purpofe ; but Copper ones will anfwer the fame End with Care. Confomme* Jelly Broth. pUT into your Pot or Stew-pan Slices of Beef, of Veal Fillet, a Fowl, and one or two Partridges, according to the Quantity required ; put it on the Fire without Liquid until it catches a little, and turn the Meat now and then, to give it a proper Colour ; then add fome good clear boiling Broth, and fcalded Roots, as Carrots, Turnips, Parfneps, Parfley-roots, Celery, large Onions, two or three Cloves, a fmall Bit of Nut- meg, and whole Pepper ; boil it on a flow Fire about four or five Hours with Attention, and add a few Cloves of Garlick or Shallots, and a fmall Faggot, or Bunch of Parfley and Thyme, tied together ; when it is of a good yellow Colour, fift it. It ferves for Sauces, and to add Strength to your Soups, particularly thofe made of Herbs or Italian Pafte. N. B. I am very fenfible that many People (more particularly in England,) have an Averfion to the Tafte or Smell of Garlick ; I neverthelefs prefume to fay, that its Effects are very good when uied with Moderation, and will make either hot or cold Dimes very agree- able, as Experience will (hew. , Tafte muft direct, without which no Cookery can be good. Roumeftec* Jelly Broth of all Fragments. "y[/"HEN you work for a great Entertainment, you may make a good Confomme very cheap, by gather- ing all Kinds of Parings and Trimmings, as Legs, Pinions, and Bones of Poultries, and of fuch Game as you employ : alfo Parings of Butcher's Meat : Put all together into a Stew-pan, as the laft Article ; foak it fome Time; then add fome fmall Broth, or boiling B 2 ,- Water, 4 3%e PR OPE SSED Co OK. Water, one or two Glafles of white Wine, a good Quantity of Parfley, Chibbol, two Laurel Leaves, and Thyme, a little fxveet Bafil, a few Cloves of Garlick, two or three Heads of Spice Cloves, and whole Pepper; boil this flowly as the former, and fkim and fift it for Ufe. It will ferve to add Strength to all Sorts of made Difhes arid Sauces. The Name of Roumejttc is given this Confomme, when made rnoftly of Game. Bouillon Rnfraickiffant. Cooling Broth. E Herbs, Fruits, or Seeds, Flowers or Roots, which are employed for cooling Broth, are, Pur- flain, Lettuces, Charvil, Leeks, Borage, Burnet, Sorrel, Garden and wild Endive, Buglofs, Hop -tops, Cos Lettuces, young Nettles, Cucumbers, Tips of Elder, Dandelion, Liver -wort, Fumitory, Beet -Roots, &c. Wafh and chop a proper Quantity, and according to Order, and boil a Ihort Time in thin Veal or Chicken Broth ; fift, and keep it in a cool Place ; warm it for Ufe without boiling. Autre Bouillon Rafraichiflant.- Another Cooling Broth. *T*AKE a Calf's Liver, cut out the Gall, and all the Flefh round it ; then cut it into thin Slices, and boil it in a Quart of Water till it is reduced to a Pint ; add a little Charvil, Watercrefles, wild Endive, and Burnet, all coarfely chopped ;- boil it a few Minutes, and fift it for Ufe. Bouillon Pr'mtaniei". Spring Broth. pUT a Cruft of Bread, and a good Bit of Butter into a fmall Soup-pot, or Stew-pan, with two or three Hsuulfuls of Herbs, as Beet, Sorrel, Charvil, Lettuces, Leeks, PROFESSED COOK. 5 Leeks, and Purflain, all well wailied and coarfely chop- ped ; boil thefe in a Quart of Water till reduced to a Pint ; fift it for Ufe. Bouillon pour adoucir VAcrele du Sang. Broth to fweeten the Sharpnefs of the Blood. CLICE half a Pound of Veal, boil it in three Pints of Water, with five or fix Craw-fiih pounded alive ; add to, it white Endive, a fmall Handful of Charvil, and as much Purflain, with three or four Lettuces, all coarfely chopped ; reduce the Liquid to half, and {train it through a Cloth or Stamine, without Skimming it. Eau de Poulet. Chicken Water. 13 OIL a well-drawn Chicken in three Pints of River Water, put into the Body one Ounce and a half of the cold Seeds, firft pounded in a Mortar ; boil it till reduced to a Quart, then fift it. You may alfo make another Chicken Water, by adding half an Ounce of Rice, as much Pearl Barley, and the Bignefs of a Wal- nut of Sugar, for thofe that like it fweeter. The four greater cold Seeds are Water Melon, Cucumber, Gourd, and Melon ; the four lefler, Succory, Endive, Lettuce, and Purflain. Panade de Blans de Poularde. Panado of Breaft of Fowl. "DOIL a Bit of Crum in fome good Broth, add to it the Breafts of a Couple of Fowls roafted, and pounded very fine ; fift all together in a Cloth, with ftrong pref- fing ; and add Broth according to the Confidence you would have it. Panade de Gnteau. Grits Panado. VX^ASH two Ounces of frefh Grits in warm Water feveral Times, and boil it in a Quart of Water, till the Liquid is reduced to about a Pint; then fift B 3 it 6 'The PROFESSED COOK. it as the former, and add a Spoonful of white Wine and a Bit of Sugar to it ; boil it a Moment before ufing, Panade a la Bourgogne. Burgundy Panado. T)OIL two or three Ounces of Rice very tender in thin Broth, being firft well waflied ; then fift it as the laft ; it ought neither to be very thin nor thick ; then add the Yolk of an Egg beaten up, to thicken it on the Fire without boiling : this is called making a Liaifoa. A Panado is alfo made with Bread Crums inflead of Rice, and finiflied in the fame Manner. N. B. As the Word Liaifon will often be repeated hereafter, it is to be underftood in the Senfe of Cookery, as conglutinating the diffe- rent Liquids together, with which it is mixed, and muft always be done without boiling. Jus de Veau. Veal Gravy. the Bottom of the Stew-pan with thin Bits of Lard, then a few Bits or Slices of Ham, Slices of Veal Fillet, fliced Onions, Carrots, Parfneps, Celery, a few Cloves upon the Meat, and a Spoonful of Broth ; foak it on the Fire in this Manner till the Veal throws out its Juice, then put it on a ftronger Fire till the Meat catches to the Bottom of the Pan, and is brought to a proper Colour ; and then add a fufficient Quantity of light Broth, and fiinmer it on a flow Fire, till the Meat is thoroughly done : You may add a little Thyme and Mufhrooms. Sl;im and fift it clear, for Ufe, Jus de Bacuf. Beef Gravy, ACCORDING to the Quantity wanted, cut Slices of lean Beef, which place in a Stew-pan, upon fliced Onions and Roots ; adding two Spoonfuls of fat Broth ; foak this on a flow Fire about half an Hour, ftirring it two or three Times j let it catch to a proper Colour, then The PROFESSED COOK. 7 then add thin Broth as dire&ed for Mitonage, and finiih it as the former. Obferve always, that in all Gravy you muft put a little Fat, and take it off the Fire, when you add the Broth, after it is properly coloured. Your own Judge- ment muft guide you for the Colour, which is done by the catching with proper Care, and fo as not to give it a burnt Tafle. Coulls General. General Cullis. QARNISH the Bottom of your Stew-pan with Slices of Veal Fillet, Bits of Ham and Lard, according to the Quantity and Goodnefs required ; add upon the Meat two Carrots and one Parfnep cut into large Bits, one or two Onions ftuck with Cloves, and a Spoonful of fat Broth ; foak it on a flow Fire, until the Meat gives its Juice, and then on a ffeonger Fire, until it forms a fine brown Caramel, viz. a Glaze round the Stew-pan ; then take all out except the Caramel; put the Pan on the Fire again, with a good Bit of Butter worked with Flour, and ftir it continually with a Spoon, until it is of a fine yellowifti Colour ; take proper care the Fire is not fo violent as to give it a burnt Tafte ; then add as much Broth and Gravy as will keep it of a proper Colour and Confidence, (meaning not very thick nor clear;) then put the Meat back again, and fimmer it a long while, ikimming it often ; when the Meat is thoroughly done, take it out with a Skimmer, and fift the Cullis in a Lawn Sieve, or a fifting Cloth, without Expreffion. Coulls de ce que I' on vent* Cullis of what you pleafe. '"PHIS is made with any Sorts of Meat, Parings and Trimmings of Poultries, Game, &c. as Pinions, Necks, Stumps, and a few Slices of Veal ; and is finilhed as the laft. B 4 Coulls 3 e fbe PROFESSED COOK. Coulis cTEcreviJJes. . Craw-fifli Cullis, 'T'HE firft Preparation of this Coulis is the fame as the general Cullis ; when the Glaze is formed in the Stew-pan, add Broth according to the Quantity requir- ed ; trim off the Tails of half a hundred of Craw-fifti, pound the Infide of the Bodies, and dry the Shells on the Fire, or in the Oven, to pound with the reft ; fift the Cullis through a Sieve, and put fome in the Mortar with the Craw-fifti ; when properly pounded, fift all together in a Lawn Sieve, or a Cloth Strainer with Ex- preflion : this Cullis will ferve in whatever you think proper ; the Tails ferve to garnifli Soups or Ragouts. Meagre Cullis is done in the fame Manner, ufing meager Broth, Carps, or any other Kind of Fifties. The French ufe three different Names to fignify much the fame Thing, viz. Coulis, Confomme, and Rejlaurant. The firft is the weakeft and cleareft, and is often made with a little Flour, Butter, and Broth, for the fake of giving a proper Colour to any Sauce ; excepting thofe Coulis made of Roots or Seeds, which I have diftingu.ifhed by the Name of Porridges and Puree. The fecond is flronger of Meat, and is for the Purpofe of adding Goodnefs and Strength to whatever it is mixed with. The laft is for the fame Purpofe, and made as rich in Tafte and Flavour, as Meat, Poultry, Game, and proper Seafoning can, make it, from which it has the Name of Reftorative. This is the true Foundation of Cookery, and wherein every one ought tp be as perfect as poflible. Coulis a la Reine, Queen's Cullis. pREPARE a Stew-pan for this as all others, xvith Slices of Fillet of Veal, a few Bits of Ham and Roots ; foak it on a flow Fire without letting it catch at Bottom, and add fome Broth of a natural Colour ; you may alfo add half of an old Fowl, or a whole one, to give it more Strength ; fimmer it as all former Cullis ; pound one or two Brcafts of Fowls or Chickens, with half a Handful of Sweet Almonds fcalded, a few hard Yolks of Eggs, and Bread Crumbs foaked in Broth ; mix all together *fbe PROFESSED COOK. 9 together in the Mortar, and ft rain it in a Stamine, rubbing it hard with a wooden Spoon ; you may add a little Cream to give it a finer white : This is often ufed, and ought always to be warm, as the Liaifon, without boiling ; and the fame Ruje muft be obferved with every Thing where ggs are Part of the Composition, Coulis de Jamlon, Ham Cullis. *TPHIS is done with Slices of Veal Fillet, a Sufficiency of Ham to give it a pretty ftrong Tafte, and all Sorts of Roots : give it the fame Colour as the general Cullis ; then add Broth without Salt, a Glafs of white Wine, a Faggot of Thyme gnd Parfley, half a Laurel Leaf, one Clove of Garlipk, a few Mufnrooms, ChibboJ pr Shallot ; finjfh as ufual, and fift it through a Starnine ? (hulls Bourgeois. -A Family Cullis. ^TPAKE a Bit of Butter rolled in Flour, flir it in your Stew-pan till it takes a fine yellow Colour ; then add fmall Broth, a little Gravy, a Glafs of white Wine, a Faggot of Parfley, Thyme, Laurel, fweet Bafil, two ploves, a Little Nutmeg, or Mace, a few Mumrooms, whole Pepper and Salt ; boil for an Hour on a flow Fire, and lift it in a Lawn Sieve, when well fkimmed from Fat. This Cullis is made either with Meat or ]Fiih-broth, according as you pleafc. Caulis Blanc $ la fiourgeoife. White Family Cullis. pOUND about a Dozen of Coriander Seeds with half a Dozen of bitter Almonds fcakkd^ and mix this with Bread Crumbs foaked in good Broth, and Broth fufficient to make it to what Confiflence you pleafe ; fift it in a Lawn Sieve, and add four raw Yolks of Eggs, fceat up with Cre^n ; make the Liaifon without boiling. io The PROFESSED COOK, ^ Coulis de Feves de Marais. Cullis of Garden Beans. gCALD the Beans, to peel the Hufks off; boil them in Broth to a Mafh with Parfley, a few green Shal- lots, and a little Winter-favory ; then fift it to Marma- lade, and mix it with middling Meat Cullis. It ought to be of pale green Colour, well feafoned, and not too thick, as all thofe Cullis thicken greatly in cooling. Coulis de Lentilles* Lentil Cullis. A^TAKE a Meat-gravy as before, with Veal and Ham, Onions, Parfley, Chibbol, two Cloves, and Winter- favory ; foak it till it catches ; then add Broth, and fimmer it till the Meat is done; then your Lentils being well boiled in Broth, and pounded, fift them, and put the Porridge into the Stew-pan, and boil a Moment ; then take the Meat out, and fift your Cullis in a Stamine. It is a very well tafted Cullis, but muft not be made too thick. Coulis de Pois. Peas Cullis. QREEN Peas Cullis is made by boiling the Peas in good Broth, with a Faggot of Parfley, Chibbol, and a little Winter-favory ; fift them into a 'Porridge, with the Broth of the Boiling. Dried Peas are alfo boiled in Broth, and fifted into a Porridge, and mixt in a Cul- lis, fuch as you have for the former ; to make it green,. add Juice of pounded Spinage. Coulis de Navets. Turnip Cullis. pEEL and cut the Turnips each into five or fix Pieces; fry them in Hog's Lard, to give them a fine yellow, or brown Colour ; then boil them in good Broth till they The PROFESSED COOK. il they are fit to malh to a Marmalade ; when maihed, add fome good Gravy and Cullis, and fift through a Stamine. This will ferve for Soups and Tureens ; or, if for other Ufe, fuch as to mafk any Kind of Meat under, let it be thicker in the fifting, by adding lefs Gravy and Cullis. Cullis d'Haricots, viz. Cullis of Beans, is made after the fame Manner. Coulis de Marons, Chefnut Cullis. pREFARE your Stew-pan with fliced Veal and Ham, as before ; peel the firft Hufk off the Chefnuts, and roaft them until you can peel off the fecond ; boil in Broth to a Marmalade ; take the Meat out of your Con- fommsy and add the Chefnuts ; Boil a Ihort Time, and lift all together : if you would have it pretty thick, put lefs Broth to keep it of a thicker Confidence. Des Bouillons, Jus, dP Coulis Maigres. Of Meagre Broth, Gravies, and Cullis. the common or foaking Broth, warn a proper Quantity of dried Peas feveral Times in warm Water; then boil them in Water with a few large Onions, fliced Carrots, Parfneps, a few Heads of Cloves, whole Pepper, and a little Salt ; boil this together till the Peas are almofl done ; then take it off the Fire, and let it fettle to fift through a Sieve. This Broth will ferve for the fame Purpofe, as the firft dire&ed with Meat, viz. to make your Meagre Gravies, Cullis, &c. The Peas, with a little more Boiling and Mafhing, may te ufed as Porridge with whatever is moft convenient. Bouillon 'it . 3%e PROFESSED COOK.' Bouilkn Maigre pour les Potages de la 'fable. Meager Broth for Soups. CCALD all Sorts of Roots, as Onions, Parfley-roots, Carrots, Parfneps, half a Savoy, Turnips, Leeks, and Celery ; boil all together in Peas Broth, as directed above ; Put it into a clean Bag called a * Miriionette y with a fmall Quantity of long Pepper, Ginger, Cinna- mon, Cloves, Coriander, Mace, a Clove of Garlick, Shallots, and Winter-favory ; Boil till the Greens are done; and to give it a good Colour, make a brown Gravy with fliced Onions, and other Roots, and Butter; when it yields a proper Colour, as in all Cullis, fait it according to Tafte, and mix it together. It will ferve you to make what Soups you pleafe. * This Minionette confifts of the Long-pepper, Ginger, Cinnamon, Cloves, Coriander, and Mace, tied together in a Bit of Linen Cloth. Bouillon de PoiJJbn. Fifli Broth. 'T'AKE what Kind of Fifh you think proper, as Pikes, Eels, Carps, &c. cut in Slices, and put them into your Stew-pan with a little Butter, fliced Onions, a Faggot of Parfley, Thyme, Bay-leaf, Baiil, a Clove of Garlick, Carrots, and Parfneps ; foak it until it forms a flight Glaze in the Bottom ; add to it of the former Broth, and boil on a flow Fire for about an Hour; fift it clear. It will ferve for Soups and Sauces. i Jus Maigre, Meagre Gravy. A/TELT a proper Quantity of good Butter, and fry fliced Onions in it, with fuch other Roots as are ufed for Gravies ; foak it fome Time on a flow Fire, then on a (tronger to bring it to a proper Gravy Colour; then PROFESSED COOK. Ij then add fome of the common Broth and a little Par- fley, half a Clove of Garlick, half a Laurel Leaf, three Cloves, whole Pepper and Salt ; boil flowly for about an Hour, then fift it as ufual for Gravies. ' Coulis Maigre* Meager Cullis. 'T'AKE what Fifh you think proper ; the belt, and rnofi: common is Carp ; cut it in large Pieces, and put it into your Stew-pan with a little Butter, fliced Onions^ and other Roots ; foak it a while on a flow Fire, then on a ftronger, until it forms a Caramel ; then put half Broth and half Gravy ; fry fome Flour with good Butter, amd add it to your Cullis, alfo a Bit of Garlick, a Leaf of Laurel, a Gill of white "V^ine, a Couple of Slices of Lemon firft peeled, and Mulhrooms ; boil half an Hour on a flow Fire, and ikim it well before you fift it. If you defire a fimple Cullis, make a Caramel with Flout" and Butter ; when it is of a good Colour, add Broth and Onion Gravy fufficient to Colour it ; add fome Mufh- rooms, Parfley, Garlick, Thyme, fweet Bafil, and a; Glafs of white Wine ; boil for an Hour on a flow Fire, and fkirn the Fat clear off; fift it for Ufe, Caulis d'Oignons en Maigre. Onions Cullis Meagre. Onions into large Slices, and fet them on a briifc Fire, with Butter, till it catches ; add two Spoon- fuls of Flour, which ftir continually till it is well co- loured ; then add Broth, a Glafs of white Wine, two Heads of Cloves, a Bay-leaf, Thyme and Bafil ; boil it for an Hour, fkim it well, fait it according to the Talte, and fift it in a Stamine, Coulif The PROFESSED COOK. Coulls Ma'igre a la Reine. Queen's Cullis Meager. a Carp in large Slices, and Onions, foak it with good Butter on a flow Fire ; when the Carp is ready to catch, add fome Broth of a natural Colour, and boil it on a flow Fire ; foak fome Crums of Bread in Cream ; and pound a Dozen of fweet Almonds, with half as many hard Yolks of Eggs, and a few Fillets of boiled Filh ; fift your Extract of Carp ; mix all together and fift it again : when you ufe it afterwards, it muft only be properly heated, without being fuffered to boil. Chefnut Cullis is made after the fame Manner as the former, only the Difference of Meat Broth or without. Coulls Maigre de Navet. Turnip Cullis Meager. pEEL and cut as many Turnips, (each in four or five Pieces,) as you require of Cullis ; if you would have it of a brown Colour, boil them to a Marmalade, and fry them fome time in Butter ; if for a natural Colour, boil them, without frying, in common Broth to a Mar- malade ; then mix this with Fifli Gravy and Cullis, and fift it in a Stamine, like other thick Cullis. It ferves for Soups or any other Ufe. Lentil Cullis is made after the former Direction, only obferving the Difference of Broth, &c. Coulis de Pols Maigre. Meager Peas Cullis. "DOIL green Peas in Fifli Broth and Butter, a Faggot of Parfley, Chibbol, and Winter Savory ; when well done, pound them, and fift with the Broth of their boil- ing, and add a little Gravy. White Beans Cullis is made after the fame Direction. All Roots, Seeds, and Herbs may be done after the fame Manner, to the Confidence of a Cullis. Des ^PROFESSED COOK. 15 Des P Or AG E S G R A S. Of MEAT SOUPS. Potage au Naturel ou de Sante. A plain natural Soup. TL/TAKE a good Broth with Slices of Beef, (a Fowl if you pleafe) a Couple of Onions, a Carrot, a Parf- nep, and a little Salt; the Broth being finifhed of a good Tafte fift it clear : fimmer the Bread in fome of this Broth, and what Herbs you think proper in a fmall Stew-pan by themfelves. If you would ferve any Kind of Meat in this Soup, as is very common, (fuch as a Nuckle of Veal, a Fowl, Pigeons, or any Thing elfe) fcald it a Moment, and boil it in the Broth pot, taking Care not to boil it too much : a Fowl is done to a proper Degree when it gives under the Finger. Potage a la Bonne Femme en Gras & en Maigre. Soup of all Sorts of Herbs with Meat or without. CCALD all Sorts of Roots, as Onions, Carrots, Tur- neps, Celery, Leeks, and two Cloves of Garlick ; boil thefe together about a Quarter of an Hour ; then drain, and put them in a Soup-pot, with a proper Quan- tity of very good Broth, and about a Pint of dried Peas tied loofe in a Cloth ; boil flowly till the Peas are done tender, which mafh, and fift as Peas Cullis with the Broth, and fimmer in a fmall Soup-pot, with fmall Leaves of young Lettuces, Sorrel, Charvil, half a Carrot and Pariheps cut fmall ; add a little Gravy, to colour and ftrengthen it ; let the Roots and Greens be done very tender ; fimmer the Bread with fome of the fame Broth ; pour it firft in the Difh, and garnim it round with the Fillets of Carrots and Parfneps, intermixed with fome of the Greens. Prepare it after the fame Manner for Mea- ger, ufing Butter and Fifh Broth, Cullis and Gravy. Potare 16 7/k PROFESSED COOK. ' Potage de Ris a la * Placbe Verte, to Gras ou A Rice Soup of both Sorts, pale Green. TXT" ASH half a I'ound of Rice, (more or lefs) feverai Times iri warm Water ; if for Gras, boil it iri Meat Broth, and a little melted Lard ; if for Meager j with Broth and Slitter ; ftir it often, that it may not Clog at the Bottom of the Pan , when it is very tender, pout- it into thd Soup-dim, with a prdper Quantity of very f^od Broth, and a little Gravy to colour it ; meft a good iece of Butter rolled in Flour, add a fmall Quantity" of fcalded Parftey chopped fine, three or four Spoonfuls of Broth > two Yolks of Eggs to make a Liaifon t without boiling* and pour this into the Dim, upon the Rice* Potage de Chapon au Ris* A Capon or Fowl Rice Soup. *"pRUSS the Capon or Pullard as for boiling, viz.- Legs infidc, and leave the Pinions untrurTed ; boil it in a fmall Soup-pot with about half a Pound of Rice; boil flowly till the Rice is quite tender, without fkim- ming the Fat off; add Gravy fufficient to colour and flrengthen it, and a little Salt ; or ferve without Gravy, the Fowl in the middle. A Fowl is alfo ferved, being boiled with a few Slices of Beef, Veal, Mutton, and Roots, and the Broth fifted ; fimmer the Bread with fome of this Broth, with or without Herbs ; ferve the Fowl in a Soup-difh. Potage a la Conti, en Gras on Maigre* Soup Conty, Meat or Fifh. gLICE large Onions, according to the Quantity re- quired, and fimmer them in Butter till they are tho- roughly done ; fimmer alfo fome fried Bread in very good Broth of either Sort ; when ready to fefve, mix a Plaehe Verte, means Shagg-green. Couple The PROFESSED COOK. 17 Couple of pounded Anchovies with the Onions, and pour the Bread and Broth into the Difh, and the Onions upon it. You may alfo lift the Onions as a Cullis, either for Soup or other Ufes. Potage de Biberot au Fromage, Gras ou Malgre. Cheefe Soup of both Sorts. HpAKE about half a Pound of Bread Crums, fifted in a Cullender, and about a quarter of a Pound of Gruiere Cbecfe, commonly called Swifs Cheefe, or Par- mefan ; limmer this together in a Stew-pan with fome good Broth, (either Meagre or Gras) until the Bread and Cheefe are well ftewed ; make a Liaifon in another Pan with three or four Yolks of Eggs, and as many Spoonfuls of Broth : when ready to ferve, mix this laft with the firft without boiling. This foup mufl not be very clear nor thick ; it fhould be made with Broth without Salt, as the Cheefe may fait it fufficiently. Judgment muft always guide you for feafoning. Pot ages glaces de toutes Sorfes de Viandes. Glazed Soups of all Sorts of Meat. TJSE what Sorts of Meat you pleafe, as Fowl, Chic- kens, Pigeons, Ducks, Lamb, fmall Fillet of Veal, Neck of Mutton, Turkey -pinions, or others ; each Kind is drelled after the fame Manner : whichever you ufe, lard it, and fcald it a moment in boiling Water ; then flew it in good Broth, and a Faggot of fweet Herbs ; and fimmer the Bread in very good Broth, as ufual for other Soups. When the Meat is thoroughly done, ferve it in the Dim or Tureen ; put a Spoonful of Broth in the Stew-pan to gather the Glaze of the Fncandeau with which you glaze, the larded Side being uppermoft ; garnim the Dim round with Herbs or Roots, as moft convenient, and fift fome of the Glaze to mix with the Broth to colour it. 18 $be P R o F -E s s E D COOK. Potage de Verm'icel, en Gras & en Malgre. Vermicelli Soup, with Meat or Fifti. TfOR a middling Dilh, take about a quarter of a Pound of Vermicelli, which fcald a Moment in boiling Water ; then drain it, and boil in good Broth, with a little Gravy, and a Bit of Bacon ; when boiled tender take out the Bacon, feafon it with Salt, and Ikim the Fat off very clean. It muft be ferved of a middling Thicknefs. If you would make it with Craw-filh Cul- lis, or any other, you'll only mix it a Moment before you ferve. If it is for Meagre, fcald the Rice as above, and boil it with Fiih Broth and Butter, adding a Llalfon of Yolks of Eggs made with the fame Broth and Gravy. B Sov.pe Bourgeoife. A Family Soup. OIL about three Pounds of Beef in three Pints of Water, and ikim it very well ; then add three or four Carrots, two Parfneps, a few Onions, according to their Bignefs, ftuck with two Heads of Cloves ; add a few Leeks, a Lettuce, Celery, and Sorrel ; boil all together, and add a fmall Knuckle of Veal, firft fcalded ; boil it for about two Hours. Serve your Broth, and the Knuckle in it ; and garnilh the Dilh with fome of the Vegetables. Potagt aux Mnrons. Chefnut Soop. pEEL off the firll Hulk of the Chefnuts, then roaft them fufficiently to peel off the fecond, and boil them in Broth and Gravy ; when they are done take out the few that remain whole, and malh the others into your Broth, fit to lift through a Stamine. Serve without boiling, and garnilh the Dim with the whole ones. Potage PROFESSED COOK. 19 Potage d'Iffus d'Agneau, on Couhs a la Reine. Lamb's Head Soup, and all Purtenances, with Queen Cullis. *"pAKE a Lamb's Head, &c. well fcalded, and paired properly ; boil it in a fmall Pot with a couple of Slices of Lemon firft peeled, a Faggot of Pariley, Chibol, two Heads of Cloves, a Laurel Leaf, two Carrots, one Parfnep, two or three Onions, a few Slices of Lard, and Salt ; boil in Broth and Water on a flow Fire : Garnifh your Difh with fome of the Infide, open the Head and ferve it in the Middle : Mix fome Queen Cullis with the Broth, and add it to the Soup, being fimmered and prepared as all others before. Potage a la Cbartre. Soup Chartre, (from the Title.) *"pAKE three or four Sweet Breads, well cleaned in warm Water, and fcalded in boiling ; put them into your Pot with fcalded Coxcombs, a Faggot of Parfley, green Shallots, two Heads of Cloves, a.nd a few Mufh- rooms ; flew all with good Broth on a ilow Fire : foak Crufts of Rolls in Broth in the Soup Difh, until they catch a little at Bottom ; then put upon thefe the Sweet Breads and Mufhrooms, leave them a little oa the Fire, and add a fufficient Quantity of Broth. Bifque de Grilles. A Quail Tureen Soup. TDOIL three or four Quails in good Broth, with a few Slices of Lard ; and two fcalded fweet Breads, one of Veal, the other of Lamb, in another Stew-pan with a little Butter and Flour, Broth, Gravy, a Spoonful of Cullis, a Faggot of Parfley, Chibol, and two Heads of Cloves ; itew them till well done ; when the Quails are alfo done, mix it all together with their Broth firll C 2 luted, 2o The PROFESSED COOK* fifted, and very free from Fat ; put it on a flronger Fire to bring it to a middling Confidence ; add fome good Broth, and ferve all together in a Tureen. Pot ages de touies Sortes de Legumes. Soups of all Sorts of Herbs. '"THAT of Turnips is made by cutting as many as you think proper into different Ihapes ; give them Colour by frying with a little Butter or Broth, then boil them tender in Broth, and a little Gravy; mix half this Broth with the other, and garniih the Dim with Turnips. That of Radifies is made after the fame Manner, only fcalding the Radilhes longer. That of finall Onions, (if round, you colour them as the Turnips; if green, cut them of a proper Length) fcald them, and boil in Broth, and garniih your Dim therewith. That of Celery, Leeks, or Lettuces, fcald them tied together ; boil them in your Soup-pot ; take them out when done, and cut them according to Fancy, to garnifh your Difh with. Afyaragus is done by breaking the Tops off, and boiled by themlelves, then added to your Soup Broth ; obferve that the Bread you foak for thefe Soups be of a good Tafte, and only ufe the Cruft, which iliould be well dried in the Oven, or toafted flowly. ' In thofe Soups you may ferve what Butcher's Meat or Poultries you pleafe. Potage aux Chov.x. Cabbage Soup. pUT into your Pot a few Pounds of fliced Beef and Bits of Ham ; let it catch a little, then add weak Broth or Water, and all Sorts of Roots, a Cabbage tied, and well fcalded ; a Bit of Pickled-pork, a Bag or Mi- nionettc, as directed in Page 12. If you would garniih this Soup with any wild Fowl, boil it in the fame Pot, and garnifh the Dilh with the Cabbage, and the Pickled- Pork cut in Pieces* Potage The PROFESSED COOK. 21 Potage a la Julienne, Gras ou Maigre. Soup Julienne, with Meat or Frfh. into fmall Fillets two Carrots, a Parfnep, Haifa Head of Celery, Lettuces, Sorrel, and Chervil; boil thefe in a fmall Pot, with two or three whole Onions, a whole Carrot, Parfneps, a Faggot of Parfley, Chibol, two Heads of Cloves, and a Laurel Leaf; iimmer in good Broth about two Hours ; then take out the Faggot, Onions, and whole Roots. It is done the fame for Meagre, ufing the Broth, Onion, Gravy, and Butter. Potages de differtntes Purees. Soups of different Porridges. ^TTHAT of Lentils, is made by boiling them in Broth, with a few Roots, and a Faggot as the former, only adding a little Winter Savory ; wheruthej Lentils are done, lift them, and put as much of frheoPorridge to your Soup or Broth, as will give it a pc$per Confidence. That of Turnips, Carrots, Beans, &c. is done in the fame Manner. Potage de Semouille. Italian Pafte Soup. J^OIL your Semouil, as you do Rice, in good Broth of either Sorts, and add as much Gravy as will give it a good Colour. It is a Parte that comes from Italy : you muft chufe it by tatting, as it is apt to grow mufty like Vermicelli ; its Colour ought to be of a clear yellow. Potage a la Dav.pbim. Dauphine Soup, (from the Title.) pUT a few Slices of Lard in the Bottom of your Stew- pan, fliced Ham and Veal, two or three Onions fliced, a Carrot and a Parfnep ; foak thefe over the Fire till they catch ; then add weak Broth or boiling C 3 Water, 22 *Hoe PROFESSED COOK. Water, and boil it on a flow Fire till the Meat is done. Pound the Breaft of a roafted Fowl, fix Yolks of hard Eggs, and as many Tweet Almonds ; fift your Broth, and add as much to your pounded Compound as will make it fift through a Stamine ; funmer your Bread in Broth tender ; warm the Cullis without boiling, and mix it with as much Broth as gives it a pretty thick Confiflcnce. You may garnifh this Soup with a Fowl or a Knuckle of Veal, as in all white Soups, Potage de Gibier* Game Soup, /^UT in Pieces either a Partridge, or a Pheafant, or a Rabbit, foak it with Slices of Veal, Ham, Onions, Carrots, and Parfneps; let it catch a little on a flow Fire, as you do for Gravy ; then add fome good Broth, ac- cording to the 'Quantity you delire ; boil gently till the flfleat is tone's i O I L either in Water or weak Broth all Sorts of Herbs and Roots, as Onions, Turnips, Cabbage, Leeks, Celery, Endive, Sorrel, Lettuces, Carrots, al- together ; put with it the Legs and Pinions of Fowls, the Necks, and all Sorts of Gibblets ; garnilh the Diih with Roots, and ferve altogether. Potage de Macarony. Macaroni Soup. "D OI L your Macaroni in good Broth ; then lay a Bed . of it in the Bottom of your Soup-Dilh ; then one of Parmefan Cheefe, and repeat the fame Layer over Layer two or three Times ; add a little Broth, fimmer C 4 it 24 *fbe PROFESSED COOK. it on a flow Fire, and colour it with a Salamander ; then add what Quantity of Broth you think proper. It is alfo done without Cheefe, or any Thing elfe, but the Italians generally ufe Cheefe. * Potage a la Moufqtietaire. Soup Mufquetreer, (from the Name of a Corps of the King of France's Life Guards.) pUT about a Pint of Green Peas into a fmall Soup- pot, with a Handful of Sorrel chopped coarfly ; boil this in very good Broth and a little Veal Gravy ; Braze a Neck of Mutton larded, and place it as a Frl- candcau ; fimmer fome Bread in very good Broth ; pour the Broth and Bread into a Difh or Tureen, then pour in the Peafe, and place the Neck of Mutton laft, in, the Middle. Potage a la Marquife. An Epicure's or Petit-maitre's Soup. 'T 1 AKE a good large Roll, empty the Crumbs and fill the Crult with a Ragout of Sweet-bread, Coxcombs, and Artichoke-bottoms all well dreffed ; put this Roll in the Middle of your Difli, with other fmall Bits of Crumbs, and foak it with very good Broth ; let it catch a little, and mix it with very good Cullis a la Reins and Broth, Potage a la Rhinoceros, Pigeon Soup called Rhinoceros, (from an Indian Bird.) three Pigeons, without trimming them, trufled for boiling, run a fmall Skewer through the Head and Neck to keep it bent upwards, fcald and boil them in Broth and Veal Gravy, with Herbs and Roots cut fmall as for a Julienne ; flew altogether on a flow Fire and fealbn it well ; place the Pigeons in your Soup-difh, upon the Breart, with the Heads above, fo as to appear as if fwimming, fotage PROFESSEDCOOK. 2$ ! Potage de Navets a I'ltalienne. Turnip Soup, Italian Falhion, Meat or Fifli. /""UT Turnips in what Shape you pleafe, colour them with Lard or Butter in a Stew-pan, and two Spoon- fuls of Oil ; add Slices of Roots as before, and boil in good Broth and Gravy either of Meat or Fifti ; garnifli the Dilh with the Turnips, and give it a proper Con- fiitence with any Sort of Porridge. Potage a la Crejfy. Soup Creffy, (from the Title.) CCALD all Sorts of Roots and boil them in ihort Broth, with Slices of Veal and Ham, and a Bit of Butter ; when thoroughly done, pound altogether in a Mortar ; lift it to a Cullis ; add as much Broth as ne- celfary for your Quantity of Soup. If for Meagre, in- flead of Veal and Ham, ufe Carps or Pike, and Meagre Broth. Des P Or AGES MAIGRES. Of MEAGRE SOUPS. Potage de Lazagne. Lazagne Soup. TAzAGNE is an Italian Pafte, much refembling a fmali Bean. Warn it well and boil it in Broth like Rice, with a very little Salt, then fift it in a Cullender ; garnrfh the Bottom of your Dim with Lazagne, and a few Bits of Butter, then Parmezan Cheefe or Gruiere, viz. Swifs, then Lazagne and Cheefe until the Dim is full enough ; the lail Bed ought to be Cheefe : put it in the Oven, or colour it with the Top of a brazing Pan or Dutch Oven ; make it take a good Colour ; acid fome good Broth, and ferve it up. It is prepared alfo without Cheefe. Soupes 26 / * * Soupes Maigres de differentes Fafons. Meagre Soups of different Sorts* TUTAKE a foaking Broth, as direfted in Meager Broth; * with this Broth you make all Sorts of Soups, for it is the different Sorts of Herbs and Roots you ufe which give the Name. According to the Quantity of Soup you want fcald your Herbs, and ftew them in a little Broth and Butter ; when done, add what Quan- tity of Broth you pleafe : take care it does not tafle too ftrong of the Herbs : this Soup mull be clear and well feafoned. For a Julienne Meagre, cut in fmall Slices one Carrot, a Head of Celery, Chervil, and Sorrel, half fryed in Butter ; then add them to the Broth with a little Onion Gravy ; when the Herbs are done, make ufe of this Broth to foak the Bread, and garnifh the Dilh with fome of the Roots, > Pofage Maigre d'Ecrevffis au Ris. Meagre Craw-fim and Rice Soup. OOAK a Carp with a little Butter, Carrots, fliced Onions and Parfneps ; let it catch very little ; then add Broth, and fimmer till the Fifh is done. Pound the Bodies of half a hundred of Craw-fifh, and keep the Tails to garnifh your Soup ; add fome Broth to your pounding to enable you to fift it through a Stamine. The Rice being boiled in Broth and Butter, mix all together without boiling. we Mairre a Id Puree de LcntHlcs. o <> Lentil Soup Meagre. O UB the Bottom of your Stew-pan with Butter, and put in it fliced Onions, Carrots, Parfncps, a little Winter Savory, a Clove of Garlick, two Heads of Cloves, and a few Mufhrooms ; foak rhefe on a flow Fire till they catch ; then add Broth, and boil for half an The P fc o P s $ E D C o o K. 27 an Hour. The Lentils being well boiled and fifted ifi a Stamine, fift the Broth, and mix the Porridge with it. Warm all up together without boiling. That of Peas is. done in the fame Manner, and fo of any other Kind of Puree. It is no ways neceffary to make frefh Broth for any of thofe Soups, but only to mix as much Porridge with the Broth, while fimmering, as will give the Soup a proper Subftance. Pot age Maigre de Ris a la Relne. Rice Soup Meagre a la Reine. t-J ALF a Pound of Rice well wafhed in boiling Water, boil it tender in Broth and Butter ; make a Gravy without colouring, with Carp, Onions, Carrots, and Parfneps ; when this is ready to catch, add Broth, and boil it fome time ; then fift it : pound a Dozen fweet Almonds, with fix hard Yolks of Eggs, a few Bits of boiled Filh, and Crumbs of Bread foaked in Milk ; mix all together with the Gravy, and fift it in a Stamine. Warm it without boiling, and fervc this Cullis upon the Rice> with a proper Quantity of Broth, if the Cullis is too thick. Pelage de Lalt de plufieurs Fafons. Milk Soup of different Sorts. *T*O make it in the common Way, boil milk with a Laurel Leaf, a Bit of Sugar, very little Salt, pour half the Milk into your Difh with fliced Bread, and keep it on Afhes Fire without boiling ; to the remaining Part, add a few Yolks of Eggs, and mix it well without boil- ing any more. In boiling the Milk you may alfo put in it Cinnamon, Coriander, or a Bit of Lemon-peel ; boil it half, and fift it for Ufe as the preceding. If you would make it with Onions, flice a few, which you boil in Butter without colouring, then add fome boiling Milk and a little Salt ; boil for fome Time, foak your Bread as the former, and mix it when ready to ferve. If 28 *Tbe PROFESSED COOK. If you would make it with Cabbage, boil it in Peas Broth and a little Butter, and Salt ; when it is well done in Ihort Broth, add fome boiling Milk, and finilh as the preceding. Oullle aux Citrouilles. Porapkin Soup. /^UT the Pompkin in fuch a Manner as you may join it again handfomely ; take out all the Seeds, and half of the Flefh, (which you may do eafily with a Table Spoon) then icarify the outfide in what Defign you pleafe ; garnilh the Scars with frothed Whites of Eggs and Sugar, then put it in a lukewarm Oven ; when it is of a good Colour, put it in the Dim you intend to go to Table, and add to it a Soup made in this Manner: Cut Bits of the Infide into Dice, and boil them in Water to a Marmelade ; then add a Pint of Milk boiled, with a Bit of Butter, Sugar, and Salt ; when thefe are ready, add fix Yolks of Eggs ; put dried Crufts of Bread in the Pompkin, and pour the Milk upon them, covering it fo as to appear whole. Bifque Maigre aux Ecrevijfes. Meagre Craw-rim Tureen. A/TAKE a Craw-fifli Cullis, as directed in page 8, for Craw-fifh Soup ; Put the Tails into a Stew-pan, with Carp Liver, Artichoke Bottoms, iirfl fcalded in boiling Water, and a Bit of Butter ; foak it awhile, then add fomc Broth, and boil for an Hour ; foak fome Bread and a little Broth in the Tureen until it catches a little at Bottom, then add the Carp Liver, Craw-fifh Tails, Articokes, Muftirooms, and the Broth; boil a Ihort Time, and mix with it as much Craw-fim Cullis as will give it a proper Thicknefs, according to Tafte. Potage The PROFESSED COOK. 9 Potage Maigre de Mottles. Mufcle Soup Meagre. "pIRST clean your Mufcles very well in feveral Waters, and boil until they open ; then take them out, and put them into a Stew-pan with a little Broth, a Bit of Butter, and a Faggot of Parfley ; reduce to a ihort Sauce ; put a few in the Shells to garnifh your Difli, the reft in a Roll, and foak it in the Diih you are to ferve ; add a few Crums foaked with Mufcle Broth, and ftew it till it catches : When ready, add to it fome Cullis a la Reine, or the Yoiks of fix Eggs, well mixed with Fiih Broth. Ouille Maigre de Plujleurs Fafons. Olio, or Tureen of different Sorts. CCALD all Sorts of Roots, as Onions, Carrots, Parf- ncps, Parfley Roots, Celery, Turnips, and Leeks ; boil all together in Peas Broth, and a Minionette, as in Page 12, with Carp Parings ; boil on a flow Fire till the Roots are done ; add to it Root-Gravy of a good Colour. When clone, fift it, and it will ferve you for Vermicelli, Parmefan Cheefe, or Rice Tureen, or for a Julienne, or any Italian Pafte, which you may boil in this Broth. Potage de Croutes en Maigre de Plujleurs Fafons. Meagre Cruft Soup of different Sorts. HpAKE two middling Rolls, or cut a large one in two., take out the Crumbs, and lay them in the Bottom of your Soup Difh ; dip the Cruils in Butter, then lay them upon the Crumbs, and foak with good Fifh Broth ; let it catch at Bottom, adding Broth as often as necelfary to keep it from burning. When you are ready to ferve^ put half Broth, and half Onion Gravy ; or, if you pleafe, a Cullis a la Reine, of Peas, Lentils, Turnips, or Craw-fith, &c. It takes its Name from the different Cullis you mix with it. You may allb make ..it wirh He wed co jtf PROFESSED COOK. flewed Cucumbers, Truffles, or Mufhrooms ; according as Conveniency and Fancy directs. fotage de Lait d'Afliande. Almond Milk Soup. 3 OIL in Water a little Cinnamon, Lemon Peel, Co- riander, a little Salt and Sugar ; which Water you mix with Almonds well pounded and fitted feveral Times in a Stamine ; foak your Bread in the Soup Diih with fome of the Milk on a flow Fire ; then add the reft, and ferve as hot as you can. Pot age d'Orge Monde. Pearl Barley Soup. YKTASH your Barley very well in warm Water, then boil it jn good Broth ilowly, adding a little But- rer ; and give it Subftance, with either Craw-fifh Cullis, a, la Reijtf) or any other, or without any Cullis at all. D E S SAUCES. OF SAUCES. [AT. B. In Thefe true Tafte Ihews itfelf, and muft meet with Approbation or Condemnation. As all boiled Meat, dewed, or brazed, is to be made relifhing, with the Addition of a well-timed good Sauce ; and as it is abfolutely impoffible to direct Quantities fo minutely as to agree with different Palates, I lhall ftrongly recom- mend to all Cooks of either Sex, to keep their Stomachs- free from ftrong Liquors, and their Nofes from Snuff.] Sauce Nompareille. Nonpareil, or matchlefs Sauce. *J"*AKE a Bit of boiled Ham, as much Breaft of roafted Fowl, a pickled Cucumber, a hard Yolk of Egg, one Anchovy, a little Parfley, a Head of Shallot chop- ped PROFESSED COOK. 31 ped as fine as poffible ; boil a Moment in good Cullis, and life it for Meat or Ftlh. Sauce a la Nivernoife. Nivernois Sauce. pUT in a fmall Stew-pan a couple of Slices of Ham, a Clove of Gartfck, two Cloves, a Laurel Leaf, diced Onions, and Roots ; let it catch a little, then add a fmall Quantity of Broth, two Spoonfuls of Cullis, and a Spoonful of Taragon Vinegar ; fimmer it for an Hour on the Side of a Stove, then fift it in a Sieve, and fervc it for a relifhing Sauce. Sauce Petite ItaUenne. A little Italian Sauce. A Slice of Ham, a few Mumrooms, a few Shallots, 1 half a Laurel Leaf, a large Spoonful of Oil ; fimmer all together on a flow Fire, add fome rich Cullis, and half a Glafs of Champagne ; fimmer it like all Sauces, on a flow Fire for half an Hour, Ikim it well, and fift it in a Sieve. N. B. The French often recommend a Glafs of Champagne ; it may be fupplied in England with Lifbon, the Price being confidered. Alfo Oil is to be ufed with great Moderation in England, altho' often re- commended in Italian Dimes ; but it cannot be had fo good here, for which Reafon Butter ought to be preferred. Sauce ItaUenne Blanche. White Italian Sauce. QlMMER on a flow Fire a Spoonful of Oil, chopped Truffles, two Cloves of Garlick, two whole Chi- bols, Parfley, half a Laurel Leaf, and two Slices of Le- mon, firft peel'd, and good Confumee, viz. Jelly Broth, and a Gla/s of white Wine ; Ikim it well, and fift it. Sauce 32 The PROFESSED COOK. Sauce a la Marlniere. Mariners Soup., I^HOP a Fowl's Liver, with two or three Shallots, and a Couple of Truffles, or Mufhrooms ; fimmer thefe in a Spoonful of Oil, two or three Spoonfuls of Cullis, aGIafs of white Wine, a little Salt, and coarfe Pepper; fimmer it about Half an Hour, and fkim it very well before ufing. Sauce au Celadon. Sea-green Sauce. *T*AKE fmall Slices of Lard, Ham, Veal, Onions, Carrots, Parfneps, Shallots, and Cloves ; let them catch a little, then add a Jill of white Wine and Broth; boil for an Hour on a flow Fire, then fift it, and put in fome fine chopped Parfley, and fome Butter rolled in Flour ; boil it to a good Confiftence, Itirring it often the while for fear it fhould burn at Bottom ; when ready to ferve, add Lemon Juice fufficient to relilh it. Note, That when you ufe whole Cloves of Garlick in any Sauce ; always take them out before you ferve it up. Sauce au Colons. A lively-coloured Sauce. *TPHIS Sauce ferves for all Sorts of Meat brazed in white Braze. Take Slices of Veal, Ham, and Onions ; put upon them whatever Meat you will braze, with a Faggot of Parfley, Chibol, Shallots, two or three Heads of Cloves, two Slices of Lemon, and half a Laurel Leaf; cover all with Slices of Lard ; foak it, and add to it fome good Broth, and a Glafs of Wine : the Meat being done, fift it in a Hair-fieve ; add two Spoonfuls or more of Cullis, fkim it free from Fat, and reduce it to the Confiftence of a Sauce ; add a little But- ter and Flour, fimmer without boiling, and it is done. N. B. he PROFESSED COOK. 33 Sauce au Confomme. Jelly -Broth Sauce. a few Slices of Lard, Ham, and Beef, an old Partridge, Onions, Carrots, a Parfley Root, half a Head of Celery, two Turnips, a Faggot of Parfley, Chibol, two Heads of Cloves, a Bay-leaf, and a little Thyme, and ibak all on a flow Fire : when it begins to catch, add Broth as much as you think proper ; then flop your Pot very well, and let it fimmer for about five Hours ; then fkim off the Fat, and lift it. This Con- fommee ferves for particular Sauces, or to add Strength to all Sorts. N. B. There remains a very good Confomme in the Bottom of all Brazes ; let the Fat cool, and take it off with a Spoon : the Confomme will give a very good Tafte and Strength to all Sauces with which you may chufe to mix it. Sauce a la Saxonne. Saxon Sauce. CLiCES of Veal, Ham, Onions, Carrots, and Parfneps ; foak all in a Stew-pan on a flow Fire, let it catch very little ; then add Broth, a Glafs of white Wine, and chftpped Muflirooms ; fimmer for about an Hour ; fift it, and add fome fine chopped Parfley, a few Taragon Leaves and Mint, firil icalded ; with a Lemon Squeeze when you ferve it up. Sauce a la Liaifon. .Sauce of a thick Confidence. pUT into your Stew-pan a few Slices of Veal and Ham, cut fmall, a Bit of good Butter, a Faggot of Parfley, Shallots, two Heads of Cloves, a Laurel Leaf, two of Taragon, and a little fweet Bafil ; foak it accord- ing to all fuch Directions ; then add good Broth, and fimmer it till the Meat is done, then fift it. When you are ready to ufe it, add three Yolks of Eggs well D beat 34 he PROFESSED COOK. beat up with fome of the Liquor, grated Nutmeg, a little chopped Parfley, Butter, Salt, Pepper, and a good Lemon Squeeze. Sauce a I'Ozeille. Sorrel Sauce. pOUND Sorrel fufficient to draw two Spoonfuls of Juice ; fift it, and mix it with melted Butter, rolled in Flour, Salt, Pepper, Nutmeg, and two Yolks of Eggs. Warm it together without boiling. Sauce a la Mariette. Common Sauce. COAK Slices of Veal, Ham, Onions, Parfneps, two Cloves of Garlick, two Heads of Cloves, and a few Taragon Leaves ; then add Broth, a Glafs of white Wine, and two Slices of Lemon ; fimmer it on a flow Fire, fkim it well, and iift it ; add three green Cloves of Rocambole bruifed. Sauce au CerfeulL Chervil Sauce. COAK a few Mufhrooms in Butter, with Parfley, Chi- bol, a few Shallots, two Cloves, a Laurel Leaf, and two or three of Taragon ; then add two Spoonfuls of Broth, as much white Wine, fome Salt and Pepper ; reduce it ilowly to a proper Confiftence ; fift it without fkimming, and add to it fome fcalded chopped Chervil. Warm the Sauce without boiling. Sauce au PerJlL Parfley Sauce. pOUND a Handful of Parfley, and put it in a Stew- pan in good Cullis, fufficient for the Quantity of Sauce you want ; fimmer it a Quarter of an Hour, and fift PROFESSED COOK. 35 iift it in a Sieve ; then add fome Butter rolled in Flour, make a Liaifon, and laftly add a Lemon Squeeze. Sauce a la Civette. Small Herb ; Sauce Civet. A/f I X fome good Confommee with a Glafs of white Wine, and fimmer it a Quarter of an Hour ; add to it chopped Civet, a Bit of Butter rolled in Flour, with coarfe Pepper and Salt; then add a Lemon Squeeze. Sauce a la Garonne, (a River in Gafcony.) Gafcoon Sauce. "DOIL Slices of large Onions in two Spoonfuls of Oil for a Moment ; then add a Faggot of Pariley, Chi- bol, a Laurel Leaf, three of Taragon, fweet Baftl, three Cloves of Garlick, three Cloves of Spices, a few Slices of Lemon, firft peeled, two Spoonfuls of Cullis, and a little Broth ; fimmer thefe on a flow Fire for half an Hour, Ikim the Sauce, and iift it for ufe. Sauce au FenoulL Fennel Sauce. COAK four or five fliced Onions in two Spoonfuls of Oil, two of Cullis, and two of white Wine, with two Cloves of Garlick ; fimmer it an Hour, fkim off the Fat, and lift the Sauce in a Sieve, then add chopped Pariley and Fennel, coarfe Pepper and Salt : Boil a Moment before ufing. Sauce a I'AmiraL Admiral's Sauce. an Anchovy, Capers, feven or eight green Rocamboles, fimmer them on the Fire with a little Confommee, Salt, Pepper, grated Nutmeg, and Butter rolled in Flour : When ready, add a Lemon Squeeze, or a Spoonful of Verjuice. D 2, Sauce 36 The PROFESSED CooK. Sauce Roy ale* Royal Sauce. UT fmall Slices of Veal, Lard, and Ham, fcald them, and cut a Chicken in two, add two or four Shallots, and foak thefe until they be ready to catch ; then add a Glafs of Champaign, and as much Cullis, with a Spoonful of good Oil ; iimmer it for an Hour and a Half, fkim it very clean, and lift it. Sauce a la Flamande, Flemifh Sauce. (~)NE fingle Clove of Garlick, one of Cloves, two Slices of peeled Lemon, coarfe Pepper and Salt, chopped Parfley, two Spoonfuls of Cullis, a little Broth, a Bit of Butter rolled in Flour ; foak thefe for a Quar- ter of an Hour, then take out the Lemon and Garlick, and ferve with what you pleafe. 'Sauce a la hate. Sauce in a Hurry. "DOLL a Bit of Butter in Flour, put it in a Stew- pan, with fome good Confommee, Pepper, and Salt : Add a Lemon Squeeze when ready to ferve. Sauce a I'Algneau. Lamb Sauce. "D OLL a Bit of Butter in Crumbs of Bread, three Shallots chopped with Parfley, a fmall Quantity of good Broth, and as much white Wine ; boil a fhort Time ; when ready, add a Lemon or Orange Squeeze. Same a VAvare. The Mifer's Sauce. /"^HOP five or fix green Chibols, mix in a little Ver- juice or Vinegar, Pepper, . Salt, and a little Water ; warm it, and ferve in a Sauce Boat. It may alfo be ferved cold. Sauce- I PROFESSED COOK. 37 Sauce au Ferjus. Verjuice Sauce. pOUND green Grapes, and fift them ; chop two or three green Shallots, and add Pepper and Salt, with a Spoonful of Oil ; ferve in a Boat. Sauce au Pauvre Homme. The Poor Man's Sauce. "DOIL half a Lemon iliced in two Spoonfuls of Broth; add two or three chopped Shallots or Chibol, Pepper and Salt. Take out the Lemon before you fend it up. Sauce Douce. Sweet Sauce. 'TpWO Glafles of red Wine, one of Vinegar, three Spoonfuls of Cullis, a Bit of Sugar, one fliced Onion, a liltle Cinnamon, and a Laurel Leaf; boil thefe a Quarter of an Hour, fift the Sauce, and ferve it up in a Boat. Sauce au Fumet. Sauce with kept Game, &c. HTAKE the Remainder of a Hare or Rabbit roafted, after it has been ferved to Table, chop it in fmall Pieces, put it in a Stew-pan, .with a Glafs of white or red Wine, a little Cullis, a Bay Leaf, Thyme, a fliced Onion, a Spoonful of Vinegar, a little Broth, Pepper, and Salt ; reduce it to the Confidence of Sauces, and fift it in a Sieve for Ufe. Sauce Ravigotte. Relifhing Sauce. a Clove of Garlick, Chervil, Burnet, Taragon, Garden Crefles, and Civet, all in Proportion to their Flavour ; when well wafhed and fqueezed, infufc it with a little Cullis without boiling ; fift it with Expreffion ; D i then 38 t fbe P R o ? E s s E D C o o K. then add a Bit of Butter, Flour, Pepper and Salt ; boil it to a good Confiftence, and add a Lemon Squeeze fufficient to make it reltfhing, or fmart tailed. Ravigotte Froid. The fame Cold. 'T'AKE half a Head of Celery, two or three green Shallots, a Clove of Garlick, one Anchovy, a few Capers, Taragon, Chervil, Burnet, and Garden Crefles, pound all together; add a little Cullis, and fift it ; then add Muftard, Vinegar, Oil, Pepper, and Salt : Mix it well together, to ferve cold in a Sauce Boat. Sauce & la Madaleine. A common iimple Sauce. T>UT in a Stew-pan a few Rafpings of Bread, two Shallots chopped, a Bit of Butter, half a Spoonful of Vinegar, coarfe Pepper and Salt, with two Spoonfuls of Confommee ; boil thefe a Moment, but do not let the Sauce be too thick. Sauce a I'Afpic. Sharp Sauce, Afpick. JNFUSE Chervil, Taragon, Burnet, Garden Crefles, and a little Mint, in fome Cullis, for about an Hour ; then fift in a Sieve, and add to it a Spoonful of Vi- negar, Garlick, Pepper, and Salt. Serve cold in a Sauce Boat. Sauce a la Gendarme. Military Sauce. TNFUSE for an Hour in Confommee, a good deal of Parfley, and three Cloves of Garlick, upon a very flow Fire ; then fift it through a Sieve ; add to the Sauce a boiled pounded Lettuce, three Yolks of Eggs, But- ter, Pepper, Salt, and Lemon. Sauce PROFESSED COOK. 39 Sauce a la belle-vue. A well-looking Sauce. *TpAKE of Beef-Marrow a middling Quantity, Slices of Ham and Fillet of Veal, and a common Chicken cut in two ; add two Onions, one Carrot, half a Parf- nep, a Faggot of Parfley, Chibol, one Clove of Gar- lick, two Heads of Cloves, a few Leaves of Taragon, Thyme, and Laurel, and a little fweet Bafil ; foak thefe till ready to catch, then add a Glafs of white Wine and good Broth, and a few Mufhrooms ; boil on a flow Fire till the Meat is done, and fift the Liquor through a Sieve. You may ufe it to what you pleafe ; and alfo alter the Tafte by adding chopped Truffles, pounded white Meat of Fowl, pickled Cucumbers, Yolks of Eggs, Lemon, &c. Sauce a la Morue. Scate or Cod Sauce. *T*AKE a Faggot of Parfley, Chibol, two Shallots, two Cloves, a Laurel Leaf, fome Mufhrooms, and a Bit of Butter ; foak all together on the Fire ? adding a fmall Spoonful of Flour and Milk, or Cream, fufficient to boil to the Confidence of a Sauce ; fift it, and add to it fome chopped Parfley, firft fcalded. Sauce au Vin. Wine Sauce. "DOLL half a Pint of red Wine, with a Spoonful or two of good Broth, a few Coriander Seeds, a Bit of Cinnamon, and Sugar ; fift it through a Sieve, to ferve in a Sauce Boat. Sauce a la Polonoife. A Polifh Sauce. gCALD a Clove of Garlick with a little Taragon and Burnet, Chervil, two Leaves of Mint, and chop all together very fine ; then boil two Spoonfuls of Con- D 4 fommee 40 The PROFESSED CobK. fommee, and as much white Wine, with two Cloves ; re- duce it to half in boiling ; then take out the Cloves, and add what you have chopped, with Pepper, Salt, and a few Bits of Seville Orange. Warm without boiling. Same au Foye, Liver Sauce, or Sauce of Liver. '"TAKE the Livers of Poultry or Game, chop them very fine with Parfley, Chibol, two or three Tara^ gon Leaves, and two Shallots ; foafc it with a little But- ter till the Livers are done ; then pound all together, and add fome Cullis and Broth, Pepper and Salt ; then boil it a Moment with two GlaiTcs of red Wine, Cori- ander, Cinnamon, and Sugar ; reduce it to a Sauce, lift in a Sieve, and ferve it in a Sauce-Boat, You may alfo add a Bit of Butter rolled in Flour, to thicken it. Sauce Blanche. White Sauce. TV/fELT the Bignefs of an Egg of Butter rolled in Flour, with a Couple of Anchovies ; add fomc Water, whole Chibol, whole Pepper, and a little Vine- gar ; fimmer it a while, and take out the Chibol before you ferve it, Sauce a I'EJpagnole. Spanifh Sauce. r^ ARNISH your Stew-pan with fmall Slices of Lard, Veal, Ham, one t Onion, one Carrot, and half a Parfnep ; foak it till it begins to take Colour, then add two large Glafles of white Wine, as much Confommee, three Cloves of Gariick, a little Coriander, a Laurel Leaf, three of Taragon, two Heads of Cloves, two Sponfuls of good Oil, and three of Cullis, ; fimmer it till the Meat is done, and ikim it a Moment before you fift it. Sauce *The PROFESSED COOK. 41 Sauce Robert. Onion Sauce. CLICE feveral Onions, and fry them in Butter, ftirring them often till they take Colour ; then add a little Cullis and good Broth, Pepper and Salt ; let them boil half an Hour, and reduce to a Sauce; when ready, add Muftard : You may fift it for thofe that only like the Flavour of Onions. It is done in the fame Manner for Meagre Sauce, Meagre Broth and Cullis. Sauce a la Moutarde, Muftard Sauce. 1DOIL in Broth two Shallots chopped, coarfe Pepper and Salt, mix fome Muftard with a little Cullis and Vinegar ; warm it without boiling. Sauce a la Carpe. Carp Sauce. a Carp in large Bits, and put it into a Stew-pan with a few Slices of Lard, Ham, Veal, two Onions, one Carrot, and half a Parihep ; foak it till it catches a little ; then add a Glafs of white Wine and good Broth, a little Cullis, a Faggot of Parfley, Chibol, a Clove of Garlick, two of Spices, and a Laurel Leaf; fimmer for an Hour, fkim it very well, and fift it in a Sieve. Sauce a V Anguille. Eel Sauce. /^UT the Eels, and foak them, as in the laft Receipt ; adding all Sorts of Roots, and three or four Tara- gon Leaves, inftead of the Faggot and Laurel ; fkim it well, and fift it for ufe. Sturgeon Sauce is made after the fame Manner : Pike Sauce the fame as the Carp. Sauce $be PROFESSED COOK. Sauce a la Bechamel. Begamel Sauce. pUT into a Stew-pan a few Slices of Ham, a few Muftirooms, two Shallots, two Cloves, a Laurel Leaf, and a Bit of Butter ; foak all together till it be- gins to take Colour ; add a little Flour and Milk, or Cream ; fimmer half an Hour, and fift it in a Sieve : You may add fcalded Parfley chopped very fine. Sauce au Maquereau. Mackerel Sauce. CCALD green Goolberries and Fennel ; chop the Fen- nel very fine, take a Bit of Butter rolled in Flour, Pepper and Salt, and add a little Veal Gravy, to reduce it to the Confidence of a white Sauce. Sauce Remoulade. Horfe-radilh or Muftard Sauce. IF you want it hot, ilice two Onions and fry them in Oil ; when they begin to colour add a Glafs of white Wine, as much Broth, two flices of Lemon, firft peeled, two Cloves of Garlick, a Laurel Leaf, Thyme, Bafil, and two Cloves ; boil a Quarter of an Hour, and fift in a Sieve ; add a chopped Anchovy and Capers, a Spoon- ful of Muftard, or Horfe-radifh reduced to a Marma- lade, Pepper and Salt : Warm without boiling. This Sauce is made cold, with chopped Parfley, Chibol, Shallots, a Clove of Garlick, Anchovies and Capers, a Spoonful of Muftard, or Horfe-radilh fcraped very fine, a Spoonful of Oil, Vinegar, Pepper and Salt. Sauce Polvrade. Sharp, or Pepper Sauce. 'Y'AKE a Bit of Butter, with diced Onions, Bits of Carrots, Parfneps, half a Parfley Root, two Cloves of Garlick, a Laurel Leaf, and two Cloves : foak all together PROFESSED COOK. 43 together till it takes Colour ; then add fome Cullis, half a Glafs of Vinegar and Broth, Salt and coarfe Pep- per ; boil it to the Confiftence of Sauces, fkim it, and lift it through a Sieve. Sauce ffacbte. Minced Sauce. COAK a Slice of Ham over the Fire ; when it catches a little mince it very fine, and put it into the fame Stew-pan with chopped Mulhrooms, Parfley, Chibol, and two Shallots ; add a Glafs of white Wine, as much Confommee, a little Salt and coarfe Pepper : limmer it to a Sauce Confiftence, fkim it well, and add a pounded Anchovy. Sauce au Ba'm-Marie. (See Page 2 for Inftrudtions.) A Ccording to the Quantity of Sauce wanted, cut very thin Slices of Fillet of Veal, Ham, Beef, Carrots, Parfneps, Parfley -Roots, Onions, Turneps, Celery, Leeks, of each a proper Quantity, fo as not to over- come each other in Flavour ; put all together in a fmall Soup-pot, upon a few Slices of Lard ; flop it well, and put it on an Afhes Fire to foak fome Time ; then add a little white Wine, and as much Broth ; Put your Pot into another to fimmer for about four Hours ; fift this Sauce in a Lawn Sieve, to ufe for what you pleafe. Sauce au Pore Frefh Pqrk Sauce. pRY two or three Onions fliced in Oil till they take Colour, then add Broth, two Spoonfuls of Cullis, chopped Mufhrooms, a Clove of Garlick, two of Spices, and a little Vinegar ; boil for half an Hour, to reduce it to the Confiftence of a Sauce ; fkim it well, and fift it. Sauce 44 fbe PROFESSED COOK. Sauce a la Nonette. Nun's Sauce. HTAKE Slices of Veal and Ham, put them into a Stew- pan with a Spoonful of Oil, two or three Mufli- rooms, a Faggot of Parfley, Chibol, a Clove of Gar- lick, two Heads of Cloves, and half a Leaf of Laurel ; let it catch on the Fire, then add fome good Broth, a little Gravy, and a Glafs of white Wine ; fimmer it fome Time, ikim it well, and lift it in a Sieve ; when ready, add to it two or three green Shallots, or Rocamboles, and a Dozen of Piftachio Nuts whole. Sauce Ferfe. Green Sauce. '"pAKE Chervil, Parfley, Taragon, and Burnet ; wafli all well, fqueeze out the Water, and pound them very fine ; then put it on the Fire with good Confommee ; fift it in a Stamine xvith Expreflion, and add Butter rolled in Flour, Pepper and Salt ; fimmer it without boiling. Sauce Verte d'une autre Fapn. Green Sauce of another Kind. CCALD a Handful of Spinach for half an Hour, with Parfley and Tops of green Shallots ; then take all out, fqueeze it well, and pound it very fine ; put into a Stew-pan a few Mulhrooms, fliced Onions, two Cloves of Garlick, two or three Taragon Leaves, one of Lau- rel, a little Bafil, two Cloves, a little Butter, two Spoon- fuls of Cullis, and as much white W ine ; boil it a Mo- ment, then add yoCir green Sauce, and fift it in a Stamine ; add Pepper and Salt, and fimmer it without boiling. Sauce Piquatife. Sharp, or Relifhing Sauce. COAK a good Slice of Veal and Ham ; when it catches add a Glafs of white Wine, half a Glafs of white Vinegar, two of Broth, two Spoonfuls of Oil, two Cloves The PROFESSED COOK. 45 Cloves of Garlick, two Slices of peeled Lemon, four or five Taragon Leaves, one of Laurel, one of Mint, two Cloves, and a little Coriander ; fimmer for an Hour on a flow Fire, and reduce it to the Confiftence of a Sauce ; fkim off the Fat very clean, and fift it in a Sieve : You may add a little Cullis if you would have it thicker. Sauce au Bleu Celefte. A Sky-blue Sauce. *T 1 AKE a fmall Handful of Crumbs of Bread fifted in a Cullender, boil it in Milk until it becomes quite thick, taking Care to flir it, left it ihould burn ; add a little boiled Cream, and fift in a Stamine ; then boil a Glafs of white Wine, with a Clove of Garlick ; pound very fine fome Chervil, Parfley, Taragon, and fift it with the white Wine ; add this green with the white Sauce ; and alfo add a little Cullis, Pepper and Salt : Warm it without boiling. Sauce au Pontife. Pontiff Sauce. OOAK Slices of Veal, Ham, fliced Onions, Carrots, Parfneps, and half a Head of Celery ; let it catch ; then add a Glafs of white Wine, as much good Broth, a Clove of Garlick, four Shallots, one Clove, a little Coriander, and two Slices of peeled Lemon ; boil on a flow Fire till the Meat is done ; fkim it, and fift it in a Sieve ; add a little Cullis, and a fmall Quantity of fine chopped Parfley, juft before you ufe it. Sauce a la Nichon. The Houfe-wife's Sauce. / Tp AKE fome of the former Sauce fifted without Cullis, add a Bit of Butter rolled in Flour, and chopped Chervil : Ufe it when warm. Sauce 46 Vhe PROFESSED COOK. Sauce au Reverend, Gras ou Maigre* The Parfon's Sauce. Lemon-peel very fine, with two or three pickled Cucumbers, a Bit of'Butter, Salt, and coarfe Pep- per, a little Flour, with two Spoonfuls of Cullis, and make a Liaifon on the Fire, without boiling. Sauce a la Milanoife. Milanefe Sauce, (from a Principality in Italy, fo called.) CLICE two or three Onions, put them into a Stew-pan, with a few fmall Bits of Ham, a Clove of Garlick, two of Spices, a Laurel Leaf, fcalded Parfley, and two Spoonfuls of Oil ; let it catch on the Fire ; then put to it a Glafs of white Wine, and as much Cullis ; fimmer it fome Time, fkim it well, and fift it in a Sieve. Sauce a FOrange. Orange Sauce. COAK Slices of Veal, Ham, Onions, and Roots ; let it catch ; add a fmall Quantity of Broth and Cullis ; iimmer it on a How Fire, fkim it, and lift it in a Sieve ; then add Orange Peel chopped, and fqueeze in two Oranges ; add alfo a Bit of Butter, and coarfe Pepper ; warm it without boiling. For Meager, take Fifti Broth, a chopped Anchovy, Pepper, and a little Salt ; rather more Butter rolled in Flour, and the fame Quantity of Orange Peel and Juices. Sauce au Canard. Duck Sauce. two Spoonfuls of good Cullis with as much Veal Gravy, Pepper, and Sah ; fqueeze in a Le- mon or two, and warm it without boiling. Sauce PROFESSED COOK. 47 Sauce a I'Echaktte. Shallot Sauce. "DOIL five or fix Shallots well chopped, 'in good Veal Gravy, with Pepper and Salt ; ferve it up in a Boat. This requires but a very ihort Time to fimmer. Sauce au Bled Verd. Green Wheat Sauce. gIMMER a Cruft of Bread in a little Broth, with half a Spoonful of Vinegar, and add a Clove of Gar- lick ; fcald a Handful of Green Wheat, and fqueeze the Water out very well ; pound it, and add the Juice to your Sauce, and lift it all together in a Stamine ; make a Liaifon with fome Confommee, Pepper and Salt. Sauce a la Reine. Queen's Sauce. GIMMER Crumbs of Bread in good Cullis, until it is quite thick ; take it off the Fire, and add a few fweet Almonds pounded, two hard Yolks of Eggs, and, a Breaft of Fowl roafled, all pounded very fine ; boil a fufficient Quantity of Cream for your Sauce, and lift it all together in a Stamine ; add Pepper and Salt, and warm it without boiling. Same d'Adde. Acid Sauce. pOUND three hard Yolks of Eggs, one Anchovy, with a Pinch of fine Spices and Salt, half a Glals of Vi- negar, and Butter rolled in Flour ; add a little Veal Gravy, (or Onions, if for Meager) ; make a Liailpn as for a white Sauce. Sauce 48 The PROFESSED COOK. Sauce a la Becajft. Woodcock Sauce. f "p AKE the Bones of roafted Wood-cocks, pound them and the Livers, put them into a Stew-pan with two Spoonfuls of Cullis, and as much red Wine ; reduce it to a Sauce Confidence, and fift it in a Sieve : When ready, add Pepper and Salt, and fqueeze in one or two Oranges. Sauce au I'rufes. Truffle Sauce. three or four Truffles, put them into a Stew- pan with two Spoonfuls of Confommee, two of Gra- vy, (Meagre or Meat) a Faggot of Parfley, Chibol, half a Clove of Garlick, coarle Pepper and Salt ; fim- mer it to the Confidence of a Sauce, and take out the Faggot before uiing. Sauces Maigres de Plufteurs Faqons. Meagre Sauces of different Sorts. VV/'ITH Fifh Broth, Cullis, Gravy, and Confommee, you make Meagre Sauces in the fame Manner as with Meat. Sauce Gencrak. General Sauce. 'TpO make this Sauce properly, you muft infufe all the following Ingredients, for four and twenty Hours on Ailies, in an earthen Pot, if poftible, which muft be very well flopped ; viz. Split fix Shallots, a Clove of Garlick; two Laurel Leaves, Thyme and Bafil in pro- portion, Truffles, Taragon Leaves, half an Ounce of Muftard Seed bruifed, a Dozen fmall Bits of Seville Orange Peel, a Quarter of an Ounce of Cloves, as much Mace, half an Ounce of long Pepper, two Ounces of Salt ; fqueeze in a whole Lemon ; and add half PROFESSED COOK. 49 half a Glafs of Verjuice, of Vinegar four or five Spoonfuls, and a Pint of white Wine ; let it fettle, and fift it very clear. This you may keep in Bottle for a long Time, and it will ferve for all Sorts of Meat and Fifh : You may alfo mix it with different Sauces which require a Sharpnefs, but it mufl be ufed with Moderation. By proportioning the Ingredients here given, you may make any Quantity, more or lefs, according as Occafion requires. Sauce au Beure Noir. Burnt Butter Sauce. fome Butter ; when it begins to frnoke throw into it Parfiey Leaves, or Pariley coarfe chopped ; when it is done, add Pepper, Salt, and Vinegar. Sauce Simple. Simple Sauce. 'T'AKE a Bit of Butter rolled in Flour, a little Vine- gar, Pepper, and Salt, and a Spoonful or two of Water ; make a Liaifon over the Fire ; you may add chopped Parfley, Shallots, or an Anchovy. Du B OE U F. Of B E E F. A LL Sorts of Beef Meat mufl be chofen of a fine Red, or rather of a Crimfon Colour, and well in- terlarded with Fat. The Parts ufed in Cookery, are the Brains, Palates, Tongue, Tripe, Suet, and Udder ; the whole Leg cut in different Manners ; the Marrow, the Rump, Edge-Bone, Surloin, and the Fillet; the Tail, Ribs and Breaft, Flank and Veiny Pieces, &c. The Brains, Tripe, Palates, and Suet, muft be ufed freih; alfo fuch Pieces as are ufed for Broth, and E Gravy ; 50 The PROFESSED COOK. Gravy; the reft require to be kept fome Time. Moil Pieces of Beef, either boiled or roaftcd, fhould be cut acrofs the Grain, as it will always eat tendered. The Head fhould be Hewed to be eatert with a Spoon, and requires a great deal of Care and Attention in cleaning. Langv.e dc Bceuf an Gros Sel. Frelh Neat's Tongue in a plain Way. TARD a Tongue with pretty large Pieces, and boil it in the Broth -Pot, or in Water, with a few Onions and Roots ; when it is done, peel it, and ferve it with Broth, fprinkling a little Pepper and Salt over it. It is alfo ufed without Larding; and being boiled frefh in this Manner, is preferable to every Thing elfe for Mince-Pie Meat. Langues de Bozufs en Caijfes. Sham Neat's Tongues. KE a plain boiled Tongue, peel it, and cut it in- to Slices ; fimmer over the Fire about a Quarter of an Hour, with a little chopped Parfley, Shallots, a Tafle of Garlick, a Bit of Butter, Salt, and fine Spices; take it off, and let it cool ; make forced Meat with Fillet of Veal, as much Suet, Crumbs of Bread, Cream, Pepper, Salt, Parfley, Chibol, and three Yolks of Eggs to mix with it : Garnilh the Bottom of the Difli you intend to ferve the Tongue upon with forne of this Forced-meat, then place the Tongue upon it, and cover it over with the Remainder, fmoothing it with a Knife dipt in Yolks of Eggs and Crumbs, in the Form of a Tongue ; then bake it in a Dutch Oven for about three Quarters of an Hour. When it is of a good Colour, take it out and pour the Fat off; clean your Diih, and ferve it up with a clear Sauce made with half Veal Gravy, and good Broth, a little Vinegar, Salt, and Pepper. Langtte PROFESSED COOK. 51 Langue de Bceuf a la Remoulade. Neat's Tongue with Remoulade Sauce. CCALD a frefh Tongue and lard it with large Lardons $ boil it in Broth with a little Salt, and a Faggot, as 'formerly dire&ed ; when done, peel it, and fplit it, but . not quite into two Pieces, Make a Sauce with Parfley^ Shallots, Capers, and Anchovies, all very finely chop- ped, a little Vinegar, a few Crumbs of Bread, or Raf- pings, two Spoonfuls of Cullis, as much Broth, a little Salt and coarfe Pepper ; boil altogether a Moment ; then put the Tongue in it to fimmer for a Quarter of an Hour ; when you ferve it up, add a little Salt. Langue de Bocuf en Ragout* Neat's Tongue Ragout* T ARD a Tongue as the former, and braze it in a ' light Braze, with Broth, a Faggot of Parfley, Thyme, Laurel, two Heads of Cloves, one of Garlick, Onions, and Roots. Peel it, and fplit it in two ; ferve upon it what Ragout you think proper, fuch as Onions, Sweet Breads, Truffles, Muflirooms, frnall Onions, &c. Langue de Bceuf Grilles. Neat's Tongue Broiled. T ARD and braze a Tongue as before-mentioned ; peel it, cut it in two, and dip it in Oil ; then roll it in Bread Crumbs, broil it ilowly, pouring a little Oil over it. Make a Sauce with chopped Shallots, two Spoonfuls of Broth, as much Veal Gravy, Pepper, and Salt, and a little Vinegar or Verjuice ; boil it a Moment ; \ pour your Sauce into the Difti, and put the Tongue upon it Langue s Fumees. Smoked Tongues. jgOAK what Quantity of Tongues you think proper in Water for about three Hours ; cut off the Throat E 2 Ends, 52 'fix PROFESSED COOK. Ends, and wipe them dry with a Cioth. Then take Laurel Leaves, Thyme, Bafil, Coriander, Juniper, Parfley, Shallots, and Cloves, dry them in the Oven, and pound them to a fine Powder, adding two Ounces of Salt-patre, and one Pound of Salt ; mix your Pow- der well with the Salt ; place the Tongues very clofe in a proper Pan, as they are falted ; and when they are powdered, cover your Pan very clofe, and leave it fo for eight Days : Then take them out, and run a String through the fmall End ; hang them up in the Chimney until they are quite dried, and they will keep a long while. Ufe them either plain boiled, or brazed. The Brine will be ufeful in making Pickled Pork. Langues de Bceufs Fourees. Smoked Tongues of another Fafhion. pREPARE the Tongues as before ; then having fome Beef Guts well cleaned and foaked in Water, and fsveet Herbs, make a Pickle with boiling Water, a little Salt-petre, a great deal of common Salt, Cloves, Mace, Thyme, Laurel, Balil, Juniper, and Coriander ; boil this Pickle about Half an Hour over a flow Fire ; let it fettle, and then lift it through a Sieve, as clear as poffible : Put the Tongues into the Guts, and then in- to the Pickle, for about twelve Days ; take them out and hang them in the Chimney as before. When drying you may burn fcented Herbs under them. They are to be ufed in the fame Manner as the lafl-mentioned. Langue de Bauf a la Brocke. Neat's Tongue Roafted. CCALD a Tongue, parboil it in Broth or Water, with Salt and Pepper, two Onions, Carrots, Parfneps, a Faggot, two Cloves, Garlick, Laurel, and Thyme. When it is boiled enough to peel, take it out, lard it as a 1 Fricandeau, and finilh it in Roafting ; ferve under it a I jrelifhing Sauce, or fend it up plain. Langut \ B OIL Vbe PROFESSED COOK; 53 'Langue de Bxuf a la Braife. Neat's Tongue Brazed. CCALD a Tongue, and parboil it ; then peel it, and lard it through with coarfe Pieces ; finifh it by itfelf in a fmall Pot with Broth, Pepper, Salt, Carrots, Parfneps, two Onions, Slices of Lard, a Faggot, Shal- lots, two Cloves, a Laurel Leaf, Thyme, Bafil, a few Taragon Leaves, and a Glafs of white Wine ; boil it on a flow Fire, put to it what Ragout you pleafc. Calves, Sheep, or Porkers Tongues are drefTed the fame Way. Langv.e de Bccuf en Crepine. Neat's, Calf's, or any other Tongue, in Cowl. a Tongue fufficiently to peel, as before directed; then lard it, and fplit it without feparating. in two. Fry fome fliced Onions in frefli Hog's Lard ; put to them two or three Spoonfuls of Hog's Blood, about a Quarter of a Pound of frefh Lard, chopped, a few fine Spices, and Salt; funnier this, flaring it continually until the Blood is well mixed. Lay a Cowl in the Bot- tom of your Dilh, and fpread upon it Part of this Pre- paration ; then place in the Tongue, and cover it with the Remainder ; roll it up in the Cowl, and garnifh the Difh with Bread Crumbs ; laflly, put it into the Oven to bake, and take a good Colour ; clean the Difh free from Fat ; and ferve under it a Sauce made with a little Cullis, Jelly Broth, "and Lemon. Langue de Beeuf a In St. Meneboult.* A Brazed Tongue Broiled, JgRARE a Tongue well larded ; when done, fplit it in two without feparating, dip it in Yolks of Eggs, * I take the Origin of this Name to be from the Inventor} how- ever, as it will.be often repeated, it always means the Thing^dipped in fome Sorts of Batter, or Sauce, and afterwards Broiled, and that moflly with Bread Crumbs, V 3 auci 54 %%e PROFESSED COOK,' and Bread Crumbs, then in melted Butter and more Crumbs ; broil it on a flow Fire, bafting it frequently with Butter : Serve it with a clear Verjuice Sauce, or in a Sauce-Boat. Langue de Bceuf au Neat's Tongue au Gratin. N. B, Gratin means every Thing that catches at Bottom. a brazed Tongue into thin Slices ; put in a Stew- pan a Bit of Butter, Parfley, Chibol, Mufhrooms, Shallots, and Half a Clove of Garlick, all well chop- ped ; fimmer thefe on the Fire with a little Cullis, Gravy, and Broth, a little Vinegar, Salt, and coarfe Pepper ; reduce it to the Confiftency of a Sauce, adding an Anchovy, and Capers chopped ; put Half of this Sauce into the Difti intended for Table, place the Tongue properly upon it, and Simmer it until it catches at Bottom. When ready to ferve add the reft of your Sauce, Pate & Tourfe de Langue de Boeuf. Neat's Tongue Pie, with rais'd or Puff Pafte. CCALD a Tongue, and boil it in your Pot, or in plain Water.; when almoft done, peel it, and cut it in Sli^ ces; make what Pafte you pleafe (of which you will find ample Directions under the Article Paftry) ; place upon it the Slices of Tongue with Pepper and Salt, two good Slices of Ham, a Faggot of Parfley, Chibol, a Clove of Garlick, three Heads of Cloves, Thyme, and Lau- rel ; cover it with Slices of Lard and Butter, and bake it in the Oven. When done, take out the Lard and Faggot, Ikim off the Fat very clean, and add to it a Spanilh Sauce, or any other you think proper. The Rais'd Pai>e gives it the Name of Pate, the PufPd that of Tourte. Langue The PROFESSED COOK. 55 Langue de Bceuf au Parmefan. Neat's Tongue and Parmefan Cheefe. 15OIL the Tongue as in the foregoing Receipt, and finifh it in a Braze, with a little Salt ; peel it, and let it cool, then cut it in Slices ; put a little Cullis and Parmefan into the Table Dilh, with fome of the Tongue Slices ; then a little more Cullis and Parmefan ; let the Cheefe be the laft Bed : Bake it of a good Colour either in a Dutch or common Oven, and add the little Sauce remaining. Cervelle de Baeuf. Beef's Brains. Brains are prepared as Calves Brains, which you will find in the Articles of Veal. Palais de. Bceufs a la St. Memboult* Beefs Palates Broiled. T)OIL in Water as many Palates as you pleafe ; peel them well, and foak them fome Time in a St. Me- noult, which is thus prepared : Put into a Stew-Pan a Bit of Butter rolled in Flour, Salt, and Pepper, two Shallots, a Clove of Garlick, a Spice Clove, Parfley, a Laurel Leaf, and Thyme, with as much Milk as is neceffary to fimmer your Palates ; in about three Quar- ters of an Hour, take them out, and dip them in Yolks of Eggs and Bread Crumbs; broil them ilowly, and ferve with a lharp Sauce, or Muftard. Palais de Bceufs a la Poulette. Fricaffee of Beefs Palates. gOIL and peel the Palates as before direfted ; cut them fmall, and put them into a Stew-Pan, with a little Butter, a Slice of Ham, Mufhrooms, a Faggot, Shallots, two Cloves, a few Taragon Leaves, a Glais of white Wine and Broth ; fimmer it until the Sauce E 4 grows 56 Vbe PROFESSED COOK. grows fhort ; then take out the Faggot, add Salt and Pepper, three Yolks of Eggs and Cream, and a little chopped Parfley ; make a Liaifon, and add a Squeeze of Lemon when ready. Palais de Bceufs -a YAngloife. Beefs Palates, Englilh Faihion. "DRAZE your Palates and peel them well, fplit them in two, and fpread upon them fome good Forced- meat made of Veal or roafled Fowl ; roll them up like an Olive, then dip them in Batter made with Flour and Yolks of Eggs, a Spoonful of Oil, Salt, and a Glafs of white Wine, which you mufl pour in by little and little; make your Batter a little thicker than very thick Cream; fry the Palates of a good Colour, and ferve them with a clear Sauce, or fried Parfley. "Palais de Bceufs au petit Lard. Beef's Palates with pickled Pork. CLICE fome pickled Pork, boil it flowly, and flum off the Fat ; then add a little Cullis and Vinegar, a little Confommee, two or three chopped Shallots, Pep- per, and brazed Palates cut in large Pieces : Warm without boiling. Palais dc Z'wfs au Pontiffe. Beefs Palates, with Pontiff Sauce. brazed Palates round to the Size of a Crown Piece; cut alfo Pieces of Bread Crumb of the fame Bignefs, and rather thin ; fry the Bread in Butter ; put a little of the faid Sauce in the Table Difh, then the Bits of Palates, and a Piece of Bread upon each ; fimmer it fome Time on a flow ire, and when ready to ferve, add more of the fame Sauce, according to Difcretion. Palais *fhe PROFESSED COOK. 57 Palais de Bceufs au Parmefan* BeePs Palates and Parmefan. (See Neat's Tongue and Parmefan.) Palais de Bcsufs en Fillet, Beef's Palates Shredded, T>RAZE the Palates and cut them fmall; let them foak an Hour in Lemon Juice, then dry them, and roll them in Batter made of Flour, a Spoonful of Oil, a little Salt and white Wine ; and fry them of a fine Colour. Palais de Bceufs en J"imbale. BeePs Palates in Moulds. f^ARNISH your Moulds with Veal-Cowl, and cut the Palates (being firft brazed) according to the Moulds; make a good forced Meat with Fowl, and the Parings of the Palates, with all proper Seafonings ; pu> a Bit of the Palates into the Bottom, then forced Meat, and repeat it until the Moulds are full ; cover each with chopped Truffles, and one Bit of Palate lad; wrap each in the Cowl, and bake them in the Oven; when done, take them out of the Moulds carefully, wipe off the Fat, and ferve upon them what Sauce you pleafe. N. B. Fimbale implies a Kettle-drum ; and thefe Moulds are fo called from their being made in that Shape. Palais de Bcsufs a la Brocket te* BeePs Palates broiled on fmall Scuers. "DOIL three or four Palates in Water; when well peeled and trimmed, cut them in four or fix Pieces, put, them into a Stew-pan with Mufhrooms, Shallots, half a Clove of Garlick, Pariley and Chibol, all finely chop- ped, Pepper and Salt, a Bit of Butter rolled in Flour, two Spoonfuls of Cullis, and a Glafs of white Wine; boil 58 *Tbe PROFESSED COOK. boil on a flow Fire until the Sauce is quite reduced, then add a little Butter and three Yolks of Eggs; fim- mer it over the Fire to make the Sauce quite thick; then roll the Palates as you do Larks, in the Sauce and Bread Crumbs, and broil them gently of a fine Colour. You may ferve them either with or without Sauce ; if any, let it be clear Gravy and Verjuice, or Lemon. Palais de Bceufs en Menus droifs. Beefs Palates cut in Fillets, or minced. pRY two or three fliced Onions in Butter, until half done ; put to them two or three fliced Palates plain boiled, adding a little Cullis, Gravy, and Broth; fim- mer it to reduce the Sauce; fkim it well, and add Pep- per, Salt, Nutmeg, and a little Vinegar : When ready to ferve, add a little Muftard. Palais de Bosufs a la Mariette. Beef's Palates in a common Way. JgOIL three Palates in Water for about an Hour, peel them, and cut each in two, length Ways; put thin Slices of Ham and pickled Pork between two Pa- lates, and tie them together; finifli by boiling in Broth, with a little Salt, whole Pepper, a Faggot, and two Cloves : Serve with Confommee, and a Lemon Squeeze. Palais de Bceufs a la- Proven f ale. Beefs Palates, Provence Way. T>RAZE the Palates and cut them into fmall Pieces ; put them in a Stew-pan with a Bit of Butter, two Spoonfuls of Oil, Salt, whole Pepper, a little rafped Nutmeg, .two chopped Shallots, a Clove of Garlick, five or fix Taragon Leaves, Mumrooms and Parfley; fimmer them a Quarter of an Hour, then add a little Cullis, a Glafs of white Wine, and a little Confommee; boil The PROFESSED COOK. 59 koil for a Moment, fldm off the Fat, and add a Lemon Squeeze when ready to ferve. As this Difli will often be repeated in the dreffing different Kinds of Aliments, I fhall take notice, that all fuch are much characterized for being ftrong of Oil and Garlick ; the People of Provence being very fond of both : but the Oil, being the Produce of the Country, anfvvers in moft Refpefts to Butter in England. Palais de Bceufs au Parmefan aux Onions. Beef's Palates with Parmefan and Onions. T)RAZE the Palates and cut each into fix Pieces ; have fome fmall Onions boiled in Broth, which you mix with fome Cullis and Confommee, a Bit of Butter, Pep- per, and Salt; make a Liaifon on the Fire ; put half of this Sauce (in the Difh you intent to ferve) with rafped Parmefan, then the Palates and fmall Onions, and laflly the Remainder of the Sauce and Parmefan over it; bake it in an Oven, or with a Cover, till it takes a jfine Colour. Palais de Bceufs au Gratin. Beef's Palates, au Gratin, (See the Explanation of Gratin, page 54.) JyTAKE a forced Meat with Fat Livers, chopped Truf- fles, fcraped Lard, two Yolks of Eggs, and a lit- tle Salt ; put this in the Difh you intend to ferve on a fand Fire ; let it catch, and add the Palates brazed and cut in what Form you pleafe, upon the Gratin and fmall Onions firft boiled ; ferve upon it a Sauce au Pon- tiffe or a VEfpagnole. (See Sauce Articles) Veal and Sheeps Palates are dreffed in all the fame different Ways, as Beefs. Palais de Bceuf a I'Efcalope. Beefs Palates fcallopecl. gOIL your Palates in Water, peel and pare them very well, then flice them to the Breadth of half a Crown, as thin as you can ; put in the Stew-pan Slices of 60 The PROFESSED COOK. of Ham, two Spoonfuls of Oil, Parfley, Chibol, Mufh- rooms, Shallots, and a Trifle of Garlick, all chopped fine, with whole Pepper and Salt; lay over thefe a Bed of Palates, upon that fweet Herbs chopped, then Pa- lates again, and fo continue till all- the Palates are ufed; cover the whole with thin Slices of Lard, and fimmer on a flow fire ; when it begins to boil, add a Glafs of \vhite Wine, and let it fimmer about an Hour longer ; then ikim off the Fat, and take out the Lard and Ham ; add to it a Spoonful of Cullis, a Lemon Squeeze, and ferve with fliort Sauce. Palais de Rccufs a la Marmotte. Beefs Palates, Country Fafliion. /"^UT two or three Palates boiled in Water ; cut alfo fome pickled Pork in Slices which boil till half done ; then add the Palates, with Parfley, Shallots, and a Clove of Garlick, chopped together, with whole Pep- per, and a little white Wine ; boil all together. When done, put the Meat on the Difh you intend to ferve, ftrew Crumbs of Bread over, put it in the Oven to take Colour; and ferve with fliort Sauce. Palais de Bffufs a la Ravigotte. Beefs Palates with a relifliing Sauce. "ROIL the Palates in Water ; when well peeled, cut each into fix pieces; put them in a Stew-pan with a Slice of Ham, a Faggot of Parfley, Chibol, a Clove of Garlick, two Heads of Cloves, and a Bit of Butter; let it catch a little, then add a Glafs of white Wine, and as much Cullis ; fimmer it fome Time, fkim off the Fat, and add Pepper and Salt ; reduce the Sauce when ready, and add fweet Herbs finely chopped, fuch as Taragon, Burnet, Chervil, Creffes, and Civet, of each according to their Quality for Strength of Flavour. Palais PROFESSED COOK. 6 r Palais de Baeufs de pkufieurs Fafons. Beefs Palates of different Fafliions. TK/'HEN the Palates are boiled in Water and well pared and peeled, cut them to what Form you pleafe, then braze them for half an Hour ; take them out and wipe them free from Fat; put them in your Dim, and add what Sauce you pleafe, rather {harp is beft, as thefe Palates are flat tafted of themfelves. They are alib fried, being dipped in good Batter, and ferved' with a reliming Sauce, or fried Parfley. This laft is called en, Croquet. Queue de Boeufau aux Choux. Beefs Tail and Cabbages. /^UT a Beefs Tail into feveral Pieces, fcald and boil it in Broth with a Faggot of Parfley, Shallots, a Laurel Leaf, and three Heads of Cloves ; when boiled about an Hour, put to it a good Savoy, firft fcalded, a Pound of pickled Pork cut in Pieces, and a little Salt and Pepper : when done take it out of the Braze, fqueeze the Fat out ; put all into a Tureen intermixed, and add Broth and good Cullis fufEcient to make it ei- ther more or lefs Liquid. de Bxuf aux Lentilles. .Beefs Tail and Lentils. I) RAZE the Tail and cut it into Pieces, with pickled Pork as before ; make a Veal Cullis with Slices of Veal, Ham, Onions, Carrots, Parfneps, and Celery ; when it catches add Broth, and finifli as in all other Cullis. Boil Lentils cither in Broth or Water ; make a Porridge, to mix with the Cullis to a thick Confiftence, which ferve in a Tureen upon the Tail and pickled Pork. They are done the fame with all Sorts of Por- ridge either dry or green. Queue 62 The PROFESSED COOK. Queue de Eceuf en Pate Chaud. Hot Beef's Tail Pie. 1>RAZE two or three Tails to about three Parts, then take them out, and cut them in Pieces ; put a Couple of Slices of Ham in the Bottom of your Pie, and then the tails ; cover it over with Butter and thin Slices of Lard, and finifh your Pie ; bake it ; when done, take out the Lard and Ham, fkim off the Fat very clean, and ferve upon it a good Sauce, or a Ragout of any Sort. Queue de Eceuf s de plujieurs Fa cons. Beefs Tails of different Fafhions. ILS well brazed may be dreffed different Ways* You may broil them and ferve them with a lharp Sauce in a Boat ; alfo as a Tureen with all Sorts of Herbs and Roots, fuch as Cucumbers, Chefnuts, Truf- fles, Turnips, Onions, Carrots, or with Sweet-breads, Coxcombs, &c. or as part of a Hochpot with any other kind of Meat. Gras double a la Robert. Tripes, Sauce Robert. (See Sauces, p 41.) pRY three or four fliced Onions in Butter till they arc almoft done ; boil the Tripe in Water very tender, and cut it in Pieces, which mix with the Onions, add- ing a little Cullis, a Glafs of white Wine, as much Broth, a Faggot of Parfley, Chibol, a Laurel Leaf, two Cloves, three or four Taragon Leaves, Pepper and Salt ; boil on a flow Fire, fkim it well, reduce the Sauce pretty thick, and add a little Muflard when ready to iferve. Gras *fbe PROFESSED COOK. 63 Gras double au Verjus. Tripes, Verjuice Sauce. "DOIL the Tripe very tender ; make a Marinade with Oil, Pepper, Salt, Parfley, and Shollots chopped very fine ; foak the Tripe fome Time in this, then roll it in Bread Crumbs, and broil it of a good Colour ; ferve with a Sauce, half Cullis and half Verjuice. (See Sauces, p. 37.) Gras double de plujteurs Faxons. f Tripes of different Fafhions. 'T^RIPES boiled very tender may be cut in different Forms, and dreffed with Mufhrooms, Parfley, Shallots, a Clove of Garlick, a few Taragon Leaves, two Cloves, a Slice of Ham, a Bit of Butter, Thyme and Laurel ; let it catch a little, then add a Glafs of white Wine and as much Broth ; reduce the Sauce, and make a Liaifon with three Yolks of Eggs, Pepper and Salt, Verjuice or Lemon. If you would make it brown, inftead of a Liaifon add Cullis and Gravy, a fmall Quan- tity of fcalded Parfley, chopped very fine, or any other fweet Herbs. Rognon de E#uf a la Moutarde. Beef's Kidney, and Muftard Sauce. fliced Onions in Butter to half ; cut the Kidney into fmall Pieces, and put it to the Onions in a Stew- pan, with Pepper and Salt, and flew it on a flow Fire ; (the Kidney will furnifh Liquor enough) add the Muf- tard when ready. Rognon de B#uf a la Mode. Beef's Kidney a la Mode. UT the Kidneys in fmall Pieces and clean them very well ; cut alfo a Pound of pickled Pork in Pieces ; chop fome Parfley, Shallots, and a Clove of Garlick ; garnifh 64 The PROFESSED COOK; garniih the bottom of your S.few-pan with Slices of Lard; then Kidney, Pork, and Herbs, then Lard again, until you have finiflied ; let it flew for about three Hours over a flow Fire, or in the Oven ; when- it is almoft done add a good Spoonful of Brandy ; ferve it in a Tu-^ reen either hot or cold. This is alfo done with whole Kidneys, being properly feafoned and larded, as in other Pieces of Beef. Rognons de Btvufen Fillef* Beefs Kidney Shredded. T>RAZE the Kidney till very tender, and Hired it; which you may ferve upon ftewcd Cucumbers', or any other Greens whatever; it mufl be made pretty re- lifting. Rognons de Bauf en Pate Chattel. Hot Kidney Pie. the Kidnies into thin Slices, and lay them in the Bottom of the Pie, then fweet Herbs chopped, fuch as Parfley, Thyme, Shallots, Muflirooms, Pepper, and Salt ; continue this till the Difli is full, then cover the whole with Slices of Lard, and finifh the Pie ; bake it in the Oven, take out the Lard, and fkim off the Fat very clean : Make a Sauce with. a Glafs of white Wine, a tolerable Quantity of Cullis, reduce to the Confiftence of a good Sauce, and fqueeze a Seville Orange in it when ready. Rognons de Eceuf a la Bourgeoife* Kidney, Family Way. r^UT a Kidney in two, and put it into a Stew-pari with Parfley, Shallots, a Clove of Garlick, Thyme, and Laurel, all chopped very fine, and a Bit of Butter ; turn it over the Fire fome Time, then roll it in Bread Crumbs ^he PROFESSED COOK. 65 Crumbs, and broil it.' Pour the Sauce gently over it when ready. Make the Sauce half Gravy and half Verjuice. Tetlne de Vache au Verjus. Cow's Udder and Verjuice Sauce. /^UT the Udder in Pieces and put it into a Stew-pan with chopped Parfley, Chibol, Mufhrooms, a Clove of Garlick and Butter ; let it catch ; then add a Glafs of white Wine, Broth, Pepper and Salt ; fimmer it to a fhort Sauce ; then make a Liaifon with two Yolks of Eggs and Broth; when ready add a Spoonful of Ver- juice or Lemon. Ufage de la Gratffe de Bceuf & Moilelk. The Way to ufe Beefs Suit and Marrow. 'T 1 O ufe Suet and Marrow, all the Ihiall Skin and Si- news muil be picked out very clean ; (the Way to do it is common to all Kitchen Maids.) It ferves for moft Forced-meat, (as does the Marrow for particular Ufes) and is extremely good to put into Brazes, being very nouriihing. If you would ufe it inftead of Butter, foak it in Milk-warm-Water, turning and preffing it with your Hands to render it foft, and to fqueeze out the Water. tranches de "Bceuf a la Bourgeoife. Beef Stakes the Family Way. T ARD the Stakes here and there with large Lardons ; put them into the Pan with chopped Parfley, Shal- lots, Thyme,. Laurel, Salt, whole Pepper, and a Glafs of white Wine ; let them foak two Hours, then fim- mer them till done : You may ferve them either hot or cold. F 'Tranches $6 The PROFESSED COOK, Tranches de Eceuf a la Camargot. Beef Stakes, by the Name of a famous Dancer. LARD thick Beef Stakes, with half Lard and half Anchovies ; put them into a Stew-Pan upon Slices of Lard, adding fine Spices (but no Salt, as the An- chovies will anfwer) a Faggot of Parfley, Chibol, a Clove of Garlick, two Shallots, a Laurel Leaf, Thyme, Bafil, and a Glafs of white Wine : Let thefe fimmer about four Hours, then fift the Sauce in a Sieve, and add a Bit of Butter rolled in Flour ; according to the Quantity of Sauce you want, add Broth and Cullis, and a Lemon Squeeze if you like it. Tranches de Eceuf a la Roy ale. Beef Stakes, Royal Fafhion. T ARD a thick Stake with large Lardons ; feafon it with fine Spices, Parfley, Chibol, a Clove of Gar- lick, two Shallots, a Laurel Leaf, and Thyme, all chopped very fine ; put your Beef into the Pan upon thin Slices of Lard, a few iliced Onions, and other Hiced Roots ; foak it over a flow Fire about five or fix Hours in its own Gravy, the Pan being well covered ; towards the latter End, put to it a Spoonful of Brandy; fift the Sauce in a Sieve, and Ikiin off the Fat if you ferve it up hot, but not if cold. When ferved hot it is called a la Mode Beef-, and a hi Royale when cold. Tranches de Sceuf a la Servants. Beef Stakes to eat hot or cold, Family Fafhion. the Slices thin ; lay a Down of fliced Lard, then of Stakes, fine Herbs, and Spices, and fo on till you have done ; add a Glafs of Brandy, and ftop the Pot very well with Pafte to keep the Steam in ; let it fimmer five or fix Hours on a very flow Fire. Tranches PROFESSED COOK. 67 1 ranches de Bceuf au Caramel* Beef Stakes Glazed, or Fricandeaui *TpAKE a Bit of Beef of what bignefs you pleafe, lard it through with large Lardons, feafoned with fine Spices, (lard the upper Side neatly), boil it in Broth, with a Glafs of white Wine, a Faggot of Parfley, Shal- lots, a Clove of Garlick, three Cloves, whole Pepper, and a little Salt ; when done tender, fift the Sauce in a Sieve, {kirn the Fat, and reduce it to a Glaze, with which you glaze the upper fide ; ferve it upon what fiewed Herbs you pleafe, as Spinach, Endive, Sorrel, or any other Vegetables. Canelkns de Bcsuf* Beef Forced Meat in Form of a Pudding. V/TINCE a Piece of tender Beef with as much Suet, a Bit of Ham, and finall Bits of Lard, two or three Eggs, Pariley, Shallots, Thyme, Laurel, fine Spices, and a little Salt ; add a Glafs of Brandy ; mix all together, and roll it in the Form of a large Pudding, placing round it thin Slices of Lard ; over the Lard put white Paper, arid upon the Paper a Pafte made of Flour and Water ; bake it about two Hours in the Oven, and when done take off the Pafte and Lard. If you ferve it hot, add a relifhing Sauce ; if cold, li a r e the Pafte till you are ready to ferve, and fend it up in a fecond Courfe* Andouillettes de 'Tranches de Bteuf* Beef Puddings, or Saufages. UT thin Slices of Beef in Length, put upon it Forced-meat, made of roafted Fowl, Marrow, Parfley, Shallots and Muflirooms, chopped very fine, with fine Spices ; add three Yolks of Eggs to mix it, and roll it in the Form of a Pudding ; make a little Batter with Oil and Bread Crumbs, roll them in it, and F 2 broil 8 Tihe PROFESSED COOK. broil flowly, bafting with the remains of the Oil ; ferve xvith it a clear Sauce of Veal Cullis and Verjuice, Vi- negar, or Lemon. Eceuf de Dejferte a la Salute Menehoulf. Cold Beef marinated, or broiled. Slices of cold Roaft Beef, and make a Mari- nate with a little Oil, Parfley, Chibol, Mulhrooms, a Trifle of Garlick, two Shallots, all finely chopped, with Pepper and Salt ; foak the Beef about half an Hour ; make as much of the Marinate keep to it as you can, and a deal of bread Crumbs ; broil on a flow Fire, bafting with the remaining Liquid, and ferve with a clear fliarp Sauce. Bccuf de Dejjerte a la Bourgeoife. Cold Beef the Family Way. CLICE three or four Onions, and fry them in Butter ; when done, add a fpoonful of Broth, two chopped Shallots, Pepper and Salt; then put Slices of cold Beef into it, and boil for a Moment ; when ready, make a Liaifon with two or three Yolks of Eggs, and a little Vinegar. Cold Beef is alfo very good with cold Sauce, made of chopped Parfley, Shallots, Vinegar, Oil, Muftard, and a pounded Anchovy, &c. viz. a Rav/gotte Sauce. Eciif de Defferfe en Papillotte. Cold Beef broiled in Paper. oOAK your Slices in a Marinate made of Oil or But- ter, Parfley, Shallots, Muihrooms, Pepper, and Salt; roll the Pieces in Paper with this Sauce, rub the Paper with Butter, broil on a flow Fire, and ferve in the Paper. Culotte *The PROFESSED COOK. 69 Cubtte de Eceuf a la Mantoue. Rump of Beef Mantua Fafhion. /^ARNISH the Bottom of your Pot with Slices of Lard, fliced Onions and Roots, then the Beef upon them, well tied ; foak it fome time, then add Broth, Pepper and Salt, a Faggot of Parfley, Chibol, two Cloves of Garlick, two Laurel Leaves, Thyme, Bafil, and four Cloves ; braze on a flow fire : When half done, put to it fmall Savoys prepared in this Manner ; fcald a whole Savoy about half an Hour, then fqueeze the Water quite dry ; have a good Force-meat made with Fillet of Veal, Beef Suet, two Eggs, half a Pint of Cream, and a little chopped Shallots ; take the Cab- bage Leaves one by one, and put fome of this Force- meat upon them, then put them together in the Form of a fmall Cabbage ; make as many as you think pro- per, tie them well all round, and put them in the Braze with the Beef ; when done, take them out, and wipe them free from Fat. You ferve them in the fame Difh ' with the Beef, with a Sauce made of Cullis, and two pounded Anchovies. If you have no Cullis, fift fome of the Braze, and add a Bit of Butter rolled in Flour, fome fine chopped Parfley, a Lemon Squeeze, or a little Vinegar. Culotte de Eceuf Fumee. Rump of Beef Smoked. "DONE a Rump of Beef as well as you can without {polling the Shape, fait it with a Pound of Salt and two Ounces of Saltpetre, put it into a Salting-pan, Length-way, with all Sorts of fweet Herbs, as Parfley, Shallots, Thyme, Laurel, Bafil, Winter Savory, half a Handful of Juniper Berries, a little Coriander, and two Cloves of Garlick ; leave it about a Week in Salt, then hang it in the Chimney ; when dried, keep it in a dry Place for ufe. It muft be boiled in Water without F 3 Salt 70 37 Salt, a few Onions, Cloves, a Faggot of fweet Herbs, and a little Nutmeg ; let it cool in the Liquor, and ferve it cold upon a Napkin, with green Parfley : If you apprehend its being too much falted, foak it fome Time before boiling. Cuktte a I'Ecarlate fans Salpetre. Scarlet Beef without Saltpetre. JJONE a Rump of Beef thoroughly; cut about a Pound and a half of Lard thick, to lard it with in the Infide ; mix a Pound of Salt, with an Ounce of fine Spices, and make the Salt and Spices flick to the Lard as much as poffible ; then rub the Beef with the Remainder, roll it in a Linen Cloth with feven or eight Laurel Leaves, Thyme and Bafil in Proportion, and about half a Quarter of a Pound of Juniper Berries bruifed ; wrap a coarfer Cloth round it, and put it into the Ground for fix or feven Days, which will make it red inflead of Saltpetre. When you ufe it boil with 'it a few Slices of Beef, in Broth or Water, without Salt, a Faggot, Onions, and Carrots ; let it cool in its Broth, and ferve as before. It will ferve either for a hot or cold Difh. Cuktte de Boeuf a la Gafcogne. Rump of Beef Gafcogny Faihion. COAK a boned Rump of Beef for four Days in a Brine made of Oil, feven or eight whole Cloves of Gar- lick, half a Pound of Salt, half an Ounce of mixed Spices, Thyme, Laurel and Bafil ; boil the Beef in the Brine, with a Pint of white Wine, and as much Broth ; when done, wipe the Fat clean off, fift Part of the Broth, and add a little Cullis ; reduce it to a pretty thick Sauce The Breaft or any Part of the Brifket may be done the fame. Cullottc The PROFESSED COOK. 71 Culotte de Bceuf dans fon Jus. Rump of Beef in its own Gravy. "DOIL a boned Rump of Beef on a very flow Fire in Ihort Liquid about eight or nine Hours, with a Faggot of Parfley, Chibol, two Laurel Leaves, a Clove of Garlick, two Shallots, Thyme, four Cloves, halt a Nutmeg, Pepper and Salt ; when it is done, fkim off the Fat very well, and ferve it with jhe Broth, after lifting it through a Stamine. Culotte de Boeuf diverfifie. Rump of Beef diverfified. "DOIL a Rump of Beef as the preceding ; when half done, put to it fix whole Onions, as many Turnips, Parfneps and Carrots, cut in what Form you pleafe; fcald all the Roots before you put them into the Pot. Garnilh the Beef with the Roots, and mix fome Cullis^ with a little of the Broth for Sauce. Another Time do it with Cabbages and Saufages, which will caufe a va- riety. You may alfo ferve upon it what Ragout you pleafe, Culotte de Bceuf au Vin de Champagne. Rump of Beef boiled in white Wine. A/TArinate the Beef two Days, being firft well rubbed with Salt ; put it into a Pan with a Pint of Oil, four Cloves of Garlick, mixed Spices, two Laurel Leaves, Thyme, Bafil, and fix Cloves ; boil it with the Marinate, and a Bottle of white Wine; fkim off the Fat, and fift the Broth for Sauce, adding a little Cullis to make it thicker ; reduce it to a good Confidence, to ferve with the Meat. Culotte de Bceuf a la Royale. Rump of Beef Royal Fafhion. QARNISH your Pot with Slices of Beef, Veal, and Ham; then put in the Rump, being firft boned, with iliced Onions, Carrots, Turnips, Parfneps, a few F 4 Slices 72 Tie PROFESSED COOK. Slices of Lard, Pepper and Salt; foak it about an Hour, then add a Pint of white Wine, as much Broth, a Fag- got of Parjley, Chibol, two Cloves of Garlick, four Cloves, and half a Nutmeg ; fimmer it about five or fix Hours, then take it out, and wipe off the Fat with a Cloth. Serve upon it a Ragout of Sweet-breads, fat Liver, Combs, Mulhrooms, Artichoke Bottoms, or fmall Eggs. You will find Receipts for making any of thefe, under the Directions given for Ragouts. Cubtte de Ecsuf a la Salnte Meneboulf. Rump of Beef a la Sante Manehoult. 'THE it well, and boil it till above half done in Water, with all Sorts of Roots ; then braze it in Broth, with a Faggot, and Salt fufficient to give it Taile ; Put it upon the Dim you intend to ferve, make a Batter with three or four Spoonfuls of Cullis, Butter, and fix Yolks of Eggs, bafte the Beef with it, and fprinkle it \vith Bread Crumbs ; laftly, put it in the Oven, to give it a fine Brown colour. You may ferve a cleat Sauce under it, and garniih the edge of the Dim with Bits of Bread dipped in Yolks of Eggs, and fried of a fine Colour. Aloyau en BarlL Chump of Beef in the Form of a Barrel. T>ONE a Chump of Beef thoroughly, roll it in the Form of a Barrel, and tie it fafi to make it keep its Form ; lard it thro' and thro' with large Lardons, well feafoned with mixed Spices, and fweet Herbs, finely chopped ; put it in a Brazing-pan, nearly of its own bigneis, with Dices of Lard under it ; ftrew large Onions and Roots fiiced over the Beef; with a large Faggot of I'arfley, Chibol, two Bay-leaves, Thyme, two Cloves of Gariick, Pepper and Salt ; foak it on a flow Fire -about an Hour, then add a Pint of white Wine, and as much Broth ; let it fimmer (lowly about four The PROFESS ED COOK. 73 four or five Hours according to the bignefs of the Piece; when (Jone, drain it, and wipe the Fat clean off, put it on the Table-difli before you untie it, and ferve with it what Sauce or Ragout you pleafe. C U J Filets d' Aloyau de toutes Fafons. Fillers of Beef different Ways. a Fillet of Beef out of the Sirloin ; take out all the Sinews, and lard it thick ; put it in a Stew-pan, with a little melted Lard, Pariley, Shallots, Mufhrooms, whole Pepper and Salt ; fimmer it fome Time, then put it into a Brazing-pan with ilices of Veal, Ham, and Lard, and boil it on a flow Fire ; when half done, add a Glafs of white Wine ; and when thoroughly done, ikim the Broth free from Fat, and fift it, mix a little Cullis, and ferve it upon the Fillet. If you would ferve it with different Sauces or Ragouts, after larding it, boil it in Broth, with a Glafs of white Wine, a Fag- got of Pariley, Chibol, a Clove of Garlick, two Cloves, one Carrot, one Parfnep, and a few frnall Onions; when it is thus done, you may ferve upon it what Sauce or Ra- gout you pleafe. You may alfo lard and drefs this Fil- let as a Fricandeau* A roafled Fillet may likewife be dreffed in the fame Manner : When cold cut it in thin Slices, and ferve it with ftewed Cucumbers or any other Garden Stuff, only put the Meat in it a Moment to warm without boiling. Aloyau au Four. , Chump, or fmall Surloin in the Oven. A Ccording to the Bignefs of the Piece, take a deep Pan, and garniih the Bottom with a few Slices of Lard ; put to it a Faggot of Parfley, Shallots, a Clove of Garlick, three Heads of Cloves, Pepper and Salt; foak it half an Hour over the Fire,, and put to it a Bottle of Rhenilh Wine ; when ready to boil cover it well 74 We PROFESSED COOK. well, and put it in the Oven fix or feven Hours ; when done, clean the Fat off, fift the Sauce, and ferve it with the Beef. Aloyau en Ragout. Small Surloin Ragout. gRAZE a Bit of Surloin, larded with large Lardons in Broth and a Pint of white Wine ; add a Faggot of fweet Herbs, Onions and Roots. When done, take it out, and ferve it with a Ragout of Sweet Breads, of Muflirooms, or any other Kind of Ragout. Aloyau a la Dauphine. Surloin of Beef Dauphine Fafhion. HpAKE a Surloin thoroughly boned, make a Hole in the middle large enough to hold a Salpicon, viz. a Stuffing made after this Manner: Cut raw Ham into pretty large Bits ; take a Fowl boned, two fcalded Sweet-breads, and a Tongue, and mince them together, with chopped Parfley, a Clove of Garlick, Mufhrooms, Salt and Pepper, fcraped Lard, Laurel and Thyme, and four Yolks of Eggs ; put this in the Beef, and fecure it well ; boil it in a Pot near to its own bignefs in a little Broth, a Bottle of white Wine, a large Faggot, three Cloves, a Laurel Leaf, fix Taragon Leaves, three or four Onions, and a few Roots ; finim it on a flow Fire, and ferve upon a Sauce a FEfpagnok, which you will find in the Sauce Articles. Filet a* Aloyau en Crcpine. Fillet of Beef in Cowl. pARE a Fillet of Beef clean from all its Sinews, fcarify it Length-ways in different Places, and fill the Incifions with a light Forced-meat, made of fcraped Lard, chopped Mufhrooms, Truffles, Shallots, Pepper and Salt, two Yolks of Eggs, and the Juice of half a Lemon ; roll it up, and bathe it in Oil and Whites of Eggs *Tbe PROFESSED COOK. 75 Eggs, mixed together; then tie the Cowl round it, faften it to the Spit with a ftrong Skewer, and let it roaft till three Parts done ; then take it off, unwrap the Coul, put the Fillet into a Stew-pan, on a flow Fire, till it is quite done : It will yield Gravy fufficient for Sauce ; or you may add a little more ; with a good Lemon- iqueeze. Filet d'Aloyau aux fines Herbes. Fillet of Beef and fweet Herbs. TARD a Fillet of Beef indifferently, with large Pie- ces, let it catch a little in a Stew-pan, with Butter, a Glafs of white Wine, as much Broth, Salt and Pepper; fimmer it on a flow Fire, till three Parts done; then Ikim off the Fat, fift all the Liquid, and add to it a good Bit of Butter, rolled in Flour, Parfley chopped, Shallots and Mufhrooms, with four or five Taragon Leaves ; put the Fillet in it to finim, and reduce the .Sauce to a good Confidence, to ferve together. filet d'Akyau aux Onions en Crepine. Fillet of Beef and Onions in Cowl. CLice feven or eight Onions, and fry them in Butter thoroughly ; then add Pepper and Salt, one chopped Anchovy, three Yolks of Eggs, and a little Broth : mince a roafted Fillet, and cut the Cowl the Bignefs you pleafe ; lay a Down of Onions, then Fillet minced, and fo on; then roll it, and bafle it with Eggs and Bread Crumbs ; bake it in the Oven, and ferve it with a good clear Sauce, relilhed with Lemon, or a few Drops of Vinegar. Filet de Bceuf a Vlntendante. From Intendant, a Military Poft, or in the Finances, &c. jyjAKE forced-meat with Fowls Livers, rafped Lard, a little Butter, Parfley, Shallots,, Mulhrooms, three Yolks of Eggs, and fine Spices ; cut a Fillet of Beef into 76 The PROFESSED COOK. into two, and flatten it with the Cleaver, lard it through with middling Lardons, then lay the Forc'd-meat upon it, and tie it in a Cloth ; boil it in Broth, a Glafs of white Wine, and a Faggot of fweet Herbs ; when done, ferve with it a Ragout of Sweet-breads, or Truffles, &c. Filet de Bxuf aux Ancbois. Fillet of Beef and Anchovies. OOAK five or fix Anchovies in Water about two Hours, fplit them, and lard the Fillet with them, intermixed with Lard; boil it on a flow Fire with a little Broth, and a Glafs of white Wine, one Clove of Garlick, two of Cloves, and a Faggot; when done fift the Sauce, add a Bit of Butter rolled in Flour, two' Spoonfuls of Cream, and a few fmall Capers whole ; make a Liaifon, and ferve it upon the Fillet. Filet de Ecsuf a V Admiral. Fillet Admiral. CLICE five or fix Onions, and fry them in Butter ; then take two Anchovies fplit into feveral Pieces, a little rafped Lard, two Yolks of Eggs, a little Salt, and Powder of Bafil ; fcald the Fillet of Beef in boiling Water, cut it in different Slices without feparating, and between put fome of the Stuffing ; tie it up in VeaA Cowl, and roafl it \ ferve with Cullis, Jelly Broth, and Lemon. Filet de Bccuf Glafe. Fillet in Jelly. VlAKE a Jelly with a Knuckle of Veal and Trim- mings of Poultry, boiled in Water; fkim it well; when done fift the Broth, and put it again on the Fire, with a Glafs of white Wine, and Lemon Slices; when it boils, add two. Eggs, Shells and all ; reduce it to the Confiftence of a Sauce, and fift it thro' a Napkin. Lard the 'The PROFESSED COOK. 77 the Fillet with Lard and Ham, and braze it till very- tender; let it cool in the Braze. When you ufe it, ilice what Quantity you pleafe into the Difh you intend to ferve, warm fome of the Jelly and pour it over the Slices, then cool it with Ice, or in a cool Place. Filets de Bceuf Grilles. Fillets of Beef Broiled. ' Slices of Fillets to what Bignefs you think pro- per, flatten them with a Cleaver, put upon each Slice a good Forced-meat, roll them and tie them with Pack-thread ; put them for about an Hour in a Mari- nate, made of Oil, Parfley, Chibol, a Clove of Gar- lick, two Shallots, a Laurel Leaf, Thyme, Pepper and Salt ; then broil the Fillet flowly, and ferve with Cullis Sauce, one Shallot chopped very fine, Pepper, Salt, and the Juice of half a Lemon. Filet de Bceuf a la Nivernois. Fillet of Beef, Nivernois Sauce. A/TAKE a Marinate with Butter and Flour, half a Glafs of Vinegar, two Spoonfuls of Broth, Pep- per and Salt, three Cloves, a little Coriander pounded, a Laurel Leaf, Thyrne, Bafil, two Garlick Cloves, and two fliced Onions; make it Milk-warm, put a larded Fillet in it about five Hours, then take it out, and put a Slice of Lard upon the unlarded Side ; tie it up in Paper, and roaft it ; ferve with it a Sauce a la Niver- nolfe-y fee Page. 31. Fillet de Bceuf a FItalienne. Fillet of Beef Italian Sauce. T ARD a Fillet of Beef on one Side, fcarify the other, and fluff it with chopped Parfley, Shallots, Thyme, Laurel- powder, and Mufhrooms, with a little fcraped Lard, Pepper and Salt ; tie it in Paper, and roaft it-; ftrew the unlarded Side with Bread Crumbs, and colour it 78 *fhe PROFESSED COOK. it with a Salamander ; ferve an Italian Sauce which yoii will find in Page 3 1 . Filet de BOIL it as before directed, then cut it in pieces, and marinate it about an hour in Oil, Butter, Pepper, and Salt, chopped Parfley and Shallots, on an allies fire ; make the Herbs flick to it, dip it in Batter and fry it very crifp : Serve with fried Parfley. Fraifes de Veau en Crepine. Chaudron in Veal Cowl. '"PHIS is done with Forced-meat as the Crepinettes, only of a larger lize ; ferve with it Sauce Italienne. Fraifes de Veau a L'Allemande. Chaudron German Falhion. A/TAKE a preparation for a Gratin, with Swifs Cheefe rafped, Bread Crumbs, two yolks of Eggs, and a little Cullis; place this in the Table Difli on allies fire, to make it catch at the bottom; then put in a Chaudron plain boiled, trimmed of moil of the fat, and cut in middling pieces, mixed in a Sauce Robert, well finiihed fhort Sauce ; garmlh the Difli round with fmall white Onions, boiled in Broth, and bits of Bread fried in Butter ; pour a little melted Butter over, mixed with a fpoonful of Muftard ; then drew it with Bread Crumbs and rafped Cheefe, and give it a good colour, in the oven ; wipe the Dilh free from fat, and ferve it with a little clear, relilhlng Sauce. The PROFESSED COOK. 91 Tourtes aux Zepbirs de Fraifes de Veau. Chaudron Pie. V/TAKE a good Puffpafte Pie, and bake it by itfelf ; make a Ragout with the Chaudron (firft well boiled) Muihrooms, Pariley, Shallots, a clove of Gar- lick, a glafs of white Wine and Cullis ; reduced to a good confiftence, then put in the Chaudron cut inilices; fkim the Fat very clean, add Pepper, Salt, and a good Lemon fqueeze, ferved in the Pie. When properly brazed, it may be ferved with any Sauce ; and is alfo made into Saufages. Foye de Veau a la bate. Calf's Liver in a hurry. ("JUT it in thin ilices, then fry it in Butter, with Pep- per, Salt, and chopped Shallots : When done add a fpoonful of Vinegar. Foye de Veau a la Rocambole. Calf's Liver with Rocambole. green Rocambole and Mulhrooms, cut the Liver in thin jflices, put it together in a Stew-pan with a bit of Butter, rolled in Flour, and a glafs of white Wine ; boil for half an hour, reduce the Sauce, and add Pepper, Salt and Vinegar. If you would have it white, make a Liaifon of yolks of Eggs and Cream, Verjuice or Lemon; this is called a la Poulette, when white. Foye de Veau a la Brocbe. Calf's Liver Roafted. J^ARD the Liver with pretty large Lardons, rolled in fine Spices ; roaft it, and ferve a Sauce Piquante, viz. iharp or relilhing. , Foye 92 The PROFESSED COOK. Foye de Veau en Hatereaux. Calfs Liver Haflets. f^UT it in pretty large pieces, marinate it with Butter, Pepper, Salt, and Sweet Herbs chopped; leave it fome time over a very flow fire ; then roll feveral pie- ces in Veal Cowl, with as much Sauce as poffible; tie it upon an Hatelet, viz. a large Skewer, with thin flices of Lard round, and roaft it. Serve with it reliftiing Sauce, as l'4fpic, Nivernoife, or any other. Foye de Veau a la Eraife. Calf's Liver Brazed. TARD the Liver with large Lardons, and braze it in a Stew-pan of much the fame bignefs, with a few flices of Lard, fweet Herbs, Laurel, Onions, Roots, and a jill of white Wine; boil it about an hour, and ferve it with a relifliing Sauce; or reduce its own Sauce, if not too much falted, flum off the fat, fift it, and add a little Butter and Flour, fcalded Parfley chopped, Vi- negar or Lemon. Foye de Veau a la Marimere, Calf's Liver, the Sailor's Fafliion. (^UT a Liver into four or fix pieces, and fry it in Butter, turning it feveral times till it is thoroughly done; then rake it out of the Stew-pan, and put into the fame Pan a little Flour, pouring about h-alf a pint of Red Wine on it by little and little; then add three or four Shallots, Parfley and Chibol, finely chopped, Pepper and Salt ; boil this together, and reduce it to a Sauce confidence; then put the Liver in it to warm toge- ther : When ready to ferve, add a few Capers, and a chopped Anchovy. Crepincttcs de Foye de Vtau or Veal en Crepine, only dif- fer in Size, and are done as all former directions; which to avoid repetitions I fhall pafs over. Saucijfes PROFESSED COOK. 93 Saucij/es de Foye de Veau. Calf s Liver Saufages. 'T'HEY are made after the Tame manner as Pork, or other Saufages ; the Meat ufed gives the name. Rognons de Veau de plujieurs Faxons. Veal Kidney of different Falhions. TV/TlX fliced Onions and minced Kidney, fry it in Butter, and add a little Broth, a fpoonful of white Wine, Pepper and Salt : Serve with a Liaifon of three yolks of Eggs and Cream. If you would have it brown, inftead of Eggs and Cream, ufe Cnllis Sauce. You may alfo ferve them broiled with a reliihing Sauce. Of roailed Kidnies you alfo make Omelets, to ferve upon toafted Bread, and they are very good to mix with moft forts of Forced-meat. Pleds de Veau de plufieurs Papons. Calves Feet of different Fafhions. /""ALVES Feet in a plain way are boiled like the Chaudrons, and eaten with a Iharp Sauce. When plain boiled, you make them a la Poulette, viz. a white Fricaffee ; (alfo en Menus droits, viz. cut in fmall ihreds.) If you fry them, fplit them in two and take out the large bones; foak them in Marinate, then in Batter, to fry or broil. Pieds de Veau Farcis. Calves Feet Stuffed. "DONE them quite, and fluff them with Forced-meat, made of whatever you pleafe ; tie them in ilices of Lard with packthread, boil them ilowly in Broth and white Wine, fweet Herbs, Cloves, Roots and Onions ; ferve with what Sauce you pleafe. When thus boiled or brazed, they may be broiled, being firft dipped in good Batter, or fprinkled with Bread Crumbs. 94 Vbe PROFESSED COOK. Pied de Veau au Citron. Calves Feet, Lemon Sauce. KE Calves Feet plain boiled, put them into a Stew-pan with a little Oil, half a Lemon, fliced and peeled ; as much Broth and Culiis as will funnier on a flow fire for half an hour; take them out and wipe them dry ; fift the Sauce, ikim it we'll, add a bit of Butter and Flour, a little Culiis, a pounded Ancho- vy, and half a Lemon fqueezed ; or cut the other half of the Lemon into dice. Rh de Veau de plujleurs Faxons. Calves Sweet Breads of different Fafhions. OWEET Breads are very ufeful in many dilhes ; as iri Pies, Ragouts, and Fricaffees; they are alfo ufed ei- ther fried, roafted, or broiled ; they mull be foaked iri warm Water an hour or two, then fcalded in boiling Water, about a quarter of an hour or more ; which the Butchers call Setting, to make them keep the longer. Rls de Veau a la DucheJJe. Calf s Sweet Bread a la Dutchefs. CCALD it, and lard it with fine Lard ; put in the mid- die a little Farce called Salpicon, made with Mufh- rooms, Truffles, or fat Liver ; few it up and boil it in good Veal Broth ; reduce the Sauce to a Glaze, and ferve with a Wine Sauce, Orange, or any other. It is alfo ferved with any fort of ftewed Greens, being glazed like a Veal Fricandeau. Ris de Vcau au Confomme. Calves Sweet Breads, with rich Culiis Sauce. the Sweet Breads are well fcalded and trim- med, put them into a Stew-pan, with a fmall quantity of good Confommee, a fagot of Parflev, a few Chibols, PROFESSED COOK. 95 Chibols, one clove of Garlick, two of Spices, a glafs of white Wine, a ilice of Ham, Pepper and Salt ; when they are done, fkim the fat off the Sauce, lift it thro* a fieve, and reduce it to a middling Sauce confif- tence, adding a fmall quantity of fine chopped Parfley : When ready to ferve, pour it over the Sweet Breads, with a Lemon Squeeze ; if the Wine does not make the Sauce fharp, or reliihing enough. Ris de Veau en Crifteaux. Calves Sweet Breads en Crifteaux. So called. from the Sauce. "DRAZE the Sweet Breads till very tender, with a few flices of Fillet of Veal, Ham, and larding Bacon, a few Cloves, Chibol, whole Pepper, Salt, and feveral Ili- ces of peeled Lemon to keep them white, and give the Braze a good tafte ; when they are done, take them out to drain, and cut each into four pieces ; fkim the Braze of its fat, and add fome good clear Cullis or very good Broth, two or three raw Eggs, (fhells and all together) boil it till it clarifies, and fift it as in all other jellies ; put the bits of Sweet Breads in any kind of moulds, with a fufficiency of the Jelly while it is yet liquid, to cover the whole ; or you may place them in a Diih in- termixed with any thing of different colours, to give it a better look upon the Table. If you put them in moulds, juft dip them a moment in warm Water, and they will very readily turn out, r Ris de Veau aux fines Herbes, Calves Sweet Breads, with Sweet Herbs. r pHESE are brazed as in the two former Receipts, or much in the fame manner; fimmer all forts of Sweet Herbs finely chopped, or any one or two particu- lar forts, for fome time in good Cullis, and fcrve upon the brazed Sweet Breads, either whole or cut in pieces. You 96 The PROFESSED COOK.. You may alfo fervc them with a Sauce a la Pluche verts, fo called from its being tinged of a pale green colour, with chopped Padley, or the juice of any other Greens, and mixed with good Cullis, for variation. Ris de Veau a FAngloife. Calves Sweet Breads Engliih Fafhion* fome Parfley, Chibol, Muihrooms, a couple of Shallots, and a little Bazil; mix all together with a good bit of Butter, Pepper and Salt ; put half of this in the bottom of a Ste\v-pcm, and upon it, fcalded Sweet Breads fliced; intermix the flices with fome of the firft of the Preparation and a fpoonful or two of good Oil ; cover it over with white paper, and fimmer it on a flow fire, both under and upon the cover ; when done, take out the Meat, fkim the fat off the Braze, add a little Cullis, and a proper quantity of Lemon j and ferve upon the Sweet Breads. Ris de Veau ti la d'Armagnac. Calves Sweet Breads a la d'Armagnac, The Inventor's Name. fcalded Sweet Breads, each into three pieces, and braze them with a few flices of Lard ; chop a good quantity of Pariley, Chibol, a few Truffles or Muihrooms, and one or two Shallots ; mix all together, with a proper quantity of very good Butter, Bread Crumbs, Pepper and Salt ; then lay one flice of Sweet Bread on the Table Difli, upon it fome of the Sweet Herbs, and fo on with the flices, as if the Sweet Breads were whole ; put a fpoonful of Cullis, and a glafs of white Wine into the Difh, fimmer flowly a little while, and reduce the Sauce pretty much. Ris *fbe PROFESSED COOK. 97 Ris de Veau a la Brocbe. Calves Sweet Bread Roafted. CCALD it as all others, then lard it finely, if agreeable; or roaft it without larding, being tied to the Spit by a fmall Skewer ; ferve it with what Sauce you think pro- per. Being larded, you may alfo braze it, and glaze it as a Fricandeau ; in that cafe it muft be feryed upon ftewe'd Greens, or with a good Cullis and Lemon Sauce. Ris de Veau au Pontife. Calves Sweet Breads Pontife Way. "DRAZE them in the former manner, wipe them clean from fat, and ferve with Sauce au Pontife ; as you will find in the directions for Sauces. Ris de Veau en Her ({Jon. Sweet Breads as Hedge-hogs. CCALD the Sweet Breads, and lard them with Ham and Truffles cut in fmall Lardons, and fried a Ihort time in Butter ; (let the Lardons flick out a little to make the appearance of briftles) fimmer them in the fame Butter with Broth, a glafs of white Wine, and a very little Salt and Pepper ; when done {kirn and lift the Sauce, add a little Cullis and ferve upon them. Obferve, as a general rule, that as Sweet Breads are of themfelves very infipid, they muft always be ferved with a lharp or relifhing Sauce, in whatever manner they are drefled ; and then they take their name from the Sauce with which they are ferved. Particular attention muft be paid to braze them tender and white. RiJJblle a la Choijy. Fried Forced-meat, a la Choify. gOIL a bit of Udder in Broth, Parfley, Shallots, Roots, Pepper and Salt ; when done let it cool, and cut it in thin Dices ; put a good Poultry Forced-meat, H into 98 The PROFESSED COOK. into one or two bits, roll in whites of Eggs, dip them in good Batter, and Bread Crumbs if you like, and fry them of a good clear brown. You may alfo broil them, bathing them in Eggs, Bread Crumbs, and Butter. N. B. Riffolles are made of any forts of Meat following the fame di- redions, either with Forced- meat or not. Queues de Veau au Choux. Calves Tails and Cabbages. gCALD Calves Tails and pickled Pork, and fcald alfo a good Savoy, about half an hour; take it up, and prefs the water out of it ; cut it in quarters, tie it, and braze all together in Broth, flices of Lard, Spices, and Herbs, as in all other Brazes; when done takq them out and clean all free from Fat ; ferve upon them a good thick Cullis. If you would have the Cabbage as Sur- crotitf add Vinegar. Calves Tails brazed are very good drefled to any Sauce ; alfo to ufe as a Hotchpot. Queues de Veau dher/tfies. Calves Tails of different Fafhions. A LWAYS fcald them firfl ; if you would ferve them in Fricandeaux, lard them and braze as the former; if without larding, ferve them with different Sauces or Ragout, fried or broiled, with any lharp Sauce in a Boat. For brevity's fake I iliall avoid giving a repetition of Queues de Veau au Gratin, and Farcies, as the direc- tion is already given in different places. All fort of in- fipid things are to be brazed in white Brazes, which are called fo by putting flices of Lemon therein, as it has the power of keeping the brazed Meat very white, at the fame time that it gives an agreeable lharpnefs to the Difh ; yet very little of it muft be ufed when the Braze is to ferve for Sauce, after being well fkimmed and lifted. Amourettes PROFESSED COOK. 99 Amourettes de plufieurs Faxons* Lamb's Fry, and others, of different Fafhions. TAMB's Fry muft be fcalded a moment, then foaked in Vinegar, Pepper and Salt, Parfley and Shallots; leave it in this Marinate about an hour, then dip them in a thick Batter, and fry of a good Colour: Serve with fried Parfley* If you would Ragout them, put them into a light Braze, with fmall Onions, thin flices of Lard, fweet Herbs> half a Laurel Leaf, Thyme, a glafs of white Wine, as much Broth, Pepper and Salt : Serve what Sauce you think proper, with fried Bread round the Difh. If you would have them in FricafTee, take the Marrow out of the fmall Bladders (when fcalded,) and prepare a Cream after this manner : Take a little Flour, an Egg, a Chefnut pounded, rafped Lemon, Sugar and Cream : make fmall paper cafes, place the fry in them, and put them a moment into the oven ; boil the Cream a moment before you fill the Bladders with it, and bafte them over with Eggs and Cream. You may alib make Fries with the Guts of Turkies, or Sucking Pigs, filling them with this fort of Cream ; or in the manner of white Puddings : boil them in Broth with thin flices of Lard, and ferve with a Sauce a h Reine. (See Sauces.) Tendrons de Veau au petit Pols. Veal Griflles and green Peas. f^UT the Griflles of a Breafl of Veal in pieces; fcald them, and if you would have them very white, braze them in Broth, with a few flices of Lard, half a Lemon fliced, Pepper and Salt, and a faggot of fweet Herbs; when done, wipe them clean, and ferve the Peas on them. You may alib, when the Meat is half done, take it out of the Braze, and put it into a H 2 Stew-pan i oo *fbe. PROFESSED COOK. Stew-pan with the Peas, a bit of Butter, Parfley, a little Winter Savory, a head of Clove, a flice of Ham, Cabbage and Lettuces ; add a little Cullis and Flour, and reduce the Sauce pretty thick ; Salt the Dilh only the moment you are ready to ferve it. de Veau Printamers. Veal Griflles, Spring Sauce ; from the Green Colour. pREP ARE the Griftles as the former ; then take them out of the Braze, and put them into a Stew-pan with a good bit of Butter, Parfley, two Cloves, a Laurel Leaf, a few Shallots and Thyme ; let them catch a lit- tle, then add a glafs of white Wine, as much Broth, Pepper and Salt : then make a Liaifon in this manner : Scald a handful of Green Wheat about a quarter of an hour, fqueeze the Water out, and pound it, to take about a glafs of juice ; fift the Sauce, and mix this juice with it ; reduce to a Sauce. This colour may be given with Spinach or Sorrel juice. Tendrons de Veau Frits. Veal Griftles Fried. OCALD the Griftles, then boil them in a little Broth, a glafs of white Wine, a faggot of Parfley, green Shallots, Thyme, a Laurel Leaf, two Cloves, one- clove of Garlick, Pepper and Salt ; boil on a flow fire; when done, take out the faggot and reduce the Sauce OO to make it ftick to the Meat; then dip it in Batter, and Bread Crumbs, fry it of a good colour, and ferve it either dry or with a clear Sauce. Tendrons de Veau a la Poulette. Veal Griftles Fricaflee. CCALD them firft, then put them into a Stew-pan with a flice of Ham, Mufhrooms, a bit of Butter, Parfley, Chibol, and two Cloves; let it catch ; then add a glafs of white Wine and Broth ; reduce the Sauce, fkim The PROF E SSED COOK. 101 fldm it well, and make a Liaifon with three yolks of Eggs and Cream : you may add a Lemon fqueeze. Tendrons de Veau an Legumes. Veal Griftles with any Sort of Greens. XjyHEN well fcalded, braze them flowly in Broth, with flices of Lard, a few flices of Lemon, Pep- per and Salt, and a faggot of fweet Herbs ; when done wipe off the Fat, and ferve with ftewed Greens, or what Salice you pleafe. Tendrons de Veau en Fricandeau. Griftle or Breafl of Veal larcled, Fricandeau. '"pAKE off the Skin cleanly, leaving the Breaft whole; fcald it fome time in boiling water, then lard it, and put it into a Stew-pan with a few Slices of Veal Fillet and Ham, a faggot of Parfley, Shallots, two Cloves, a little Bafil, Brodij and a little Pepper ; fimmer it on a flow fire ; when done, fift and fkim the Sauce, re- duce it to a Glaze, and fpread it upon the larded fide with clean feathers ; then put a little Cullis and Broth to gather the Remains of the glaze, and fift it over the Meat. You may ferve it -with flewed Greens, viz. Sor- rel, Lettuce's, Endive, &c. &c. Poltrlne de Veau a I'ltallenne. Breaft of Veal Italian Fafhion. CCALD it as ufual, then boil it over a dewing Fire with a Pint of white Wine, a good fpoonful of Oil, as much Broth, two ilices of Lemon, Pepper, Salt, a faggot of fweet Herbs, two Spice Cloves, one of Gar- lick, and a little Bafil; when done, wipe the Fat clean off, take the Skin off the Griftles, and ferve with Italian Sauce, which you will find amongft the Sauces. H 3 Pot trine J02 The PROFESSED COOK* Poitrine de Veau Frite. Breaft of Veal Fried. IT is prepared the fame way as the Griftles, leaving the upper ikin ; when it is fried with Bread Crumbs,, and ferved with Parfley, it is commonly called au Ba- fitic ; but you may equally broil it, and ferve with a re- lifting Sauce : See Sauces. Poitr'me de Veav en Surprife. Breafl of Veal Mafked, or Wonder, &c. A /TAKE a good Forced-meat with Fillet of Veal, Beef Suet, Bread, Milk, Chibol, and Muihrooms, all finely chopped with four yolks of Eggs : The Breaft firft brazed, make a circle round it with the Forced- meat, and pour into the middle a good Ragout ftiort Sauce ; cover it over with the Forced-meat, bathe it with yolks of Eggs, fprinkle it with Bread Crumbs, and bake it in the oven ; When done of a fine colour, wipe the Fat out of the Difh, and ferve a good Sauce upon it. Obferve to trim either Breafts or Necks properly, when it is neceffary to drefs them whole ; this the fize of the Difhes will determine. "DRAZ Oreilles de Veau Farcies a la Quenelles, Calves Ears Stuffed. E the Ears white, and fluff them with the Forced-meat of Quenelles; dip the Ears in thick Batter, and fry them. (See Fowl Articles for this Forced-meat, under the Term Quenelles de foularde.) Poitrine de Veau Marinee. Breaft of Veal Marinated. }UT the Breaft of Veal in pieces, boil it in Broth till three parts done ; then marinate it about an hour with two fpoonfuls of Vinegar, a little of its own Broth, Pepper The PROFESSED COOK. 103 Pepper and Salt, two cloves of Garlick, four of Spi- ces, fliced Onions, Thyme and Laurel : drain it, and fry it of a good colour, with Parfley. Poitrine de Veau Farcie en Ragout. Ragout of Breaft of Veal fluffed. CTUFF a Breaft of Veal with good Forced-meat be- tween the fkin and griftle ; faften it well, that the Stuffing cannot fall out ; boil it in Broth, with a glafs of white Wine, a faggot, Pepper and Salt : When done, wipe it, and ferve upon it a good Ragout, made of Sweet Breads, Mufhrooms, Palates, Coxcombs, Truffles, or any other Ragout. You wilf find the way to make them under the Articles for Ragouts. Poitrine de Veau au Court Bouillon. Breaft of Veal in its own Sauce. "DlJT a whole Breaft of Veal into a Stew-pan of its own length, with a little Broth, a good glafs of white Wine, a faggot of fweet Herbs, a few Mufh- rooms, Coriander Seeds tied in a Bag, fliced Roots, Onions, Pepper and Salt : Sift and fkim the Sauce, and ferve it upon the Meat. Poitrine de Veau au Pontife. Breaft of Veal Pontiff Sauce. CTUFF it as the former, and lard it ; then tie it up in Paper and roaft it : Serve with Sauce Pont if e : See Sauces, Page 45. Poitrine de Veau en Crepine. Breaft of Veal in Cowl. T>RAZE it till about half done ; then cut the fkin off the griftly part, make fmall incifions with a knife, wherein to ftick fome fliced Truffles, or Mufhrooms, or both, with pickled Girkins, and Roots of other colours H 4 ready 1 04 Tie PROFESSED COOK. ready boiled ; intermix all properly, throw a little Salt over, and wrap it up in Cowl and Paper ; finifh it by roafting, then ftrip it, and ferve with what Sauce or Ragout you think proper. Poitrine de Veau a la Romaine. Breaft of Veal Roman Fafhion. 1 T is half brazed and marinated whole, as the Griftles are marinated ; then bathed with yolks of Eggs, and Bread Crumbs, to fry or broil' of a good colour : ferve it dry, or with a Sauce, or fried Parfley. Cotekttes de Veau a la Maries. Veal Cutlets Bride Fafhion. a Neck of Veal into Cutlets ; when well fcalded upon the fire, put them into a Stew-pan with half a glafs 'of Oil, two Laurel Leaves, a flice of Ham, Pep- per and Salt ; fimmer it about half an hour, then add a glafs of white Wine, as much Cullis, and a few chopped TrurEes; finifh on a flow fire; when done take out the Cutlets, let them drain, take the Ham and Lau- rel Leaves out of the Sauce, fkim it well, and add a bit of Butter and Flour, with a little fcalded Chervil, chopped fine; when ready, add a good Lemon fqueeze. Cotekttes de Veau Grillees. Veal Cutlets broiled. the Cutlets pretty thick, and dip them in good Oil with chopped Parfley, Shallots, Pepper and Salt; make the Herbs flick to it, and add Bread Crumbs if you pleafe ; broil flowly, and ferve them with Cullis and Verjuice, or Lemon, or any clear Sauce as you lhall think proper. Cotekttes PROFESSED COOK. 105 Cotekttes de Veau en Ragout. Veal Cutlets Ragout. 'TpHEY are brazed, and ferved in the fame manner as the Breaft, with the fame fort of Ragouts, or any you fhall think proper : See the Ragout Articles. Cotekttes de Veau en Papillotes. Veal Cutlets in Paper. r^HOP all forts of Sweet Herbs, Pepper and Salt; mix thefe with a little Oil, cover the Cutlets with it, wrap them in Paper, rubbed over with Butter; broil flowly, and ferve with or without Sauce. You may wrap them alfo in very thin flices of Lard, to nourifli them in broiling. Cotelettes de Veau Manners. Veal Cutlets Marinated. \7EAL Cutlets marinated are done as all former di- rections for Marinate, or as the Breaft of Veal marinated ; and ferved with any Sauce. Cotelettes de Veau Compojees. Veal Cutlets Compofed, or Shammed. *"pAKE the remainder of a roafted Neck of Veal, make a Forced-meat of it, with Bread Crumbs, Suet or fcraped Lard, fweet Herbs, Mufhrooms, four yolks of Eggs, Pepper and Salt; make this in the form of Cutlets, leaving a cavity in the middle to put in the remains, or a frefh made Ragout of Truffles, Coxcombs, Sweet Breads, &c. Stick one Rib to each prepared Cutlet; garnifh with Bread Crumbs, bathed with Eggs ; put them in a deep Pan, and place them in the Oven to take a good colour, or fry them : Serve with a good relifhing or clear Sauce. Cotekttes io6 The PROFESSED COOK. Cotekttes de Veau en Fricandeau. Veal Cutlets Fricandeau, viz. Glazed. AS this Difli is of fuch old practice, every body the lead acquainted with Cookery, knows how to drefs it, either with Cutlets or Fillet. It is done according to all other directions, and may be ferved with Ragout or ftewed Herbs ; Sorrel is the moft ufed, although En- dive, Lettuces, and Sellery, are alfo very good. Cotekttes de Veau aux Fines Herbes. Veal Cutlets and Sweet Herbs. all forts of fweet Herbs, Muihrooms, a little Winter Savoy, Shallots, Pepper and Salt, a fpoon- ful of Oil or Butter ; dip the Cutlets in this, and reduce the Sauce to make it flick ; then bathe them with Eggs and Bread Crumbs, and bake them in the Oven ; add a glafs of white Wine, and a little Cullis to the Sauce, Ikim it well, and ferve with the Cutlets. This may alfo be ftewed on afhes fire, with the fame feafoning, adding a fpoonful or two of Cullis, if neceflary, and a good Lemon fqueeze when ready to ferve. Cotekttes de Veau aux petlts Pois. Veal Cutlets and Green Peas. 'TTHESE are done after the fame Manner as the Griftles or whole Breafl. Cotekttes de Veau au Cruchon. Veal Cutlets in Cruft. jUT your, Cutlets properly ; make a Marinate with melted Lard or Sutter, M'lflirooms, Shallots, half a clove of Garlick, Pepper and Salt, and fimmer the Cutlets in this for about an Hour ; then wrap them in Puff Pafte with all the feafoning, put them in a deep Difh, PROFESSED COOK. 107 clifli, bake them in the oven, and bafte with yolks of Eggs ; make a hole in the middle, into which pour a good clear Sauce when ready to ferve. Cotekttes de Veau a la Peek. Feal Cutlets a la Poele. pRY the Cutlets till about half done in Oil, Butter, or Lard, with all forts of fweet Herbs finely chop- ped, Pepper and Salt ; then put them into a Stew-pan with a few flices of Veal and Ham, and all their Sauce; cover them with flices of Lard, and fimmer on a flow fire; when almoft done, add a glafs of white Wine, fift the Sauce, add fome good Cullis, reduce it pretty thick, and ferve it upon the Cutlets. * Poele fignifies a Frying-pan. This Difh is to be underftood as done in a hurry, as moft fried Difhes are. Cotekttes de Veau a I'ltalienne. Veal Cutlets, Italian Sauce. See Breafl of Veal a I'ltalienne. Cotekttes de Veau en Crepine. Veal Cutlets in Cowl. See as before. Cotekttes de Veau Diverjijiees. Veal Cutlets in different Manners. jgRAZE Veal Cutlets with thin flices of Lard, flices of Lemon peeled, a little Broth, a faggot of fweet Herbs, two Cloves, one of Garlick, and a little Bafil : when finiihed white and tender, ferve with what Sauce you think proper. You may do them with Parmefan Cheefe or fmall Onions, or any thing elfe. Carre de Veau GlaJJe, ou Pique, a la Eroche. Neck of Veal Glazed, Larded, or Roafted. JgONE a Neck of Veal three Parts of the Ribs ; if you would glaze it fcald and ftew it as a Fricandeau; if PROFESSED COOK. if you would have it roafled, do not fcald it, but lard it and roaft it in Paper : Serve with what Sauce you pleafe. Carre de Veau a la Servante. * Neck of Veal Stewed. T ARD it with large Pieces, rolled in Pepper and Salt, Shallots, and fine Spices, braze it with flices of Lard, fliced Roots and Onions, a Laurel Leaf, and a few Drops of Brandy ; fkim and lift the Sauce, and ferve upon the meat. * All dimes under this denomination are meant as common drefling; La Servants, fignifies the Maid ; who is fuppofed not to be a pro/efTed Cook ; the fame is to be underftood of thofe Difhes called au Cour:- Bouillon, or Gros Sel, meaning plain dimes. Carre de Veau a la Poivrade. Neck of Veal and Sharp Sauce. "A/TAKE a Marinate with Butter and Flour, which you put on a fand fire with fliced Onions and Roots, a Iktle Coriander Seed, one clove of Garlick, two of Spices, Thyme, Laurel, Bafil, Pepper and Salt ; put into it a larded Neck of Veal, and leave it therein about two hours ; then roaft it, and ferve with a Sauce Poiv- rade, as you will find in Sauce Articles. Carre de Veau au Monarque. Neck of Veal Monarch Fafhion. the fillet of a Neck of Veal, and with it make a good Forced-meat with Cows Udder, Lard or Suet, Bread Crumbs foaked in Milk or Cream, Pepper and Salt, chopped Pariley, Shallots, Mufhrooms, and four yolks of Eggs : Boil the remainder of the Neck in the common Pot half an hour ; then take it out and fill the part from whence you cut the meat, with the Forced- meat; upon this place flices of fat Liver, and Truffles; cover it over with Forced-meat, bathe it with yolks of Eggs, Bread Crumbs, and a little Butter; put it awhile *The PROFESSED COOK. 109 awhile in the oven, and ferve with it a Spanifli Sauce, or any other you pleafe. Carre de Veau en Crepine. Neck of Veal in Cowl. TT is done the fame as the Cutlets, with this difference only, that it muft be done whole. Carre de Veau en Surprife. Neck of Veal Stuffed. TT is brazed and done the fame as the breaft; the meat cut out and fluffed with Forced-meat, fmifhed in the oven, and ferved with a clear Sauce. Cutffeau de Veau aux Epinards. Leg or Knuckle of Veal and Spinage., T ARD a Leg of Veal with large Lardons, then let it foak about twelve hours in a Marinate made after this Manner : A bit of Butter and Flour, about a quart of Milk, two Lemons iliced and peeled, fix Spice Cloves, fix Shallot Cloves, three Laurel Leaves, Thyme, Parfley, two cloves of Garlick, fix Onions, Pepper and Salt ; warm the Marinate and put it into a Pot, much of the bignefs of the Veal; wipe the Veal dry before fpiting, wrap it in ilices of Lard, and two or three iheets of paper; roafl it, and ferve with a Sauce Poivrade, or a Cream Sauce, make with a bit of Butter and Flour, a chopped Anchovy, two green Shallots, brazed and chopped Parfley, grated Nutmeg, Pepper and Salt ; and as much Cream as neceflary. Cmffeau de Veau a la Doube. Leg of Veal Dobed, or a la Mode. TJ SE eitn er a whole Le g> or thc half of one, ^ lard it thro' and thro' with large Lardons, polled in Salt and Spices, as in a la mode Beef; put it in a i'an much ot 1 1 o The PROFESSED COOK. of its own bignefs, upon flices of Lard and Veal, fee foned the fame as the Lardons, a good large faggot of Parfley, Chibol, two cloves of Garlick, four of Spices, and one Bay Leaf; cover, it over with ilices of Lard, and let it fimmer on a flow fire about an hour ; add a pint of white Wine, and continue flewing till it is tho- roughly done ; then tnke it out of the braze, let it cool, fkim and fift the liquid, and put it on the tire, with two whole Eggs, (the fhells being pounded, or juft bruifed) and a few flices of peeled Lemon ; clarify it, fift it through a napkin, and pour it over the Veal, which you may fervc whole, or cut in flices, and the jelly cut in dice to garnilh the Difh. Quartiei' de Veau 9 au C'hevreulL Leg of Veal Venifon Fafhion. 'TpHIS is done either larded or not ; prepare a Mari- nate with Vinegar and Broth, Pepper and Salt, Coriander, Cloves, Garlick, Shallots, Chibol, Parfley, Onions, fliced Carrots, Thyme, Bay Leaves and Bazil r Let it foak in this at leaft twelve hours, then roaft it, wrapped in paper : ierve with a fharp, relifhing Sauce. Quartler, on Cmjjeau de Veau au Caramel. Quarter, or Leg of Veal Glazed. | ARD all the lean part of a Leg of Veal, the Lar- dons being feafoned with Pepper and Salt, a little grated Nutmeg, chopped Parfley, Chibol, Mufhrooms, and one clove of Garlick ; put it into a Brazing-pan much of its own bignefs, with flices of Lard, fliced Onions, Parfneps, Carrots, a faggot of Parfley, and other brazing Herbs and Spices, one bottle of white Wine, and about a quart of Broth ; braze flowly till it is quite done ; reduce feme of the Braze (being lifted) to a ftrong glaze, to rub the upper fide with, and ferve a good relifhing Sauce under. A Leg of Veal being brazed without Wine, as all other Brazes, may be fcrved with any Sauce; and in that cafe The PROFESSED COOK. in cafe it is called by the name of the Sauce ufed, as au Confomme, aux Epinards, a I'AJpic, &fc. or with any fort of , Ragout, which gives it the name equally as the Sauces. Epaule de Veau. Shoulder of Veal. repetition turel, &c. &c. Grenadlns de Veau, aux Ancbols. Small Fricandeaux, Anchovy Sauce. ORENADINS differ only in fize from what are com- monly called Fricandeaux, being cut fmaller, lard- ed and brazed white or brown ; ferve them with a glafs of white Wine and Cullis, mixed with their own Sauce, add one or two pounded Anchovies, and lift it properly. Or they may be ferved with Greens. They are called Au Natxrel, when ferved with their own Sauce; and take the name of whatever vegetable they are ferved with, as aux Epinards, &V. Rtjjblettes de Veau. Veal Collops Broiled. /^UT thin flices of Fillet of Veal, and put them fe- parately into a Dilh or Stew-pan,, in Oil, or Butter melted to Oil, Pepper and Salt, chopped Parfley, Chi- bol, Mufhrooms, and a little fweet Bazil ; let them foak in this about an hour, or more, then ilrew them in Bread Crumbs, and broil ilowly, bailing often with the remainder of the Marinate ; when done of a fine brown colour, ferve them dry with a Lcmcn fqueezq over them, or with a little Cullis Sauce. 1 1 z The PROFESSED COOK. Pauplettes de Veau. Veal Olives. A/TAKE a good Forced-meat of Poultry, or any other Meat ; cut thin flices of Fillet of Veal, and roll the Forced-meat in it, to what bignefs you think pro- per ; tie them well, and braze them flowly with a glais of white Wine and Cullis, a faggot of fweet Herbs, two Cloves, and a few Shallots ; when done, fkim and fift the Sauce to ferve upon them. If you would have them roafted, lard the Veal flices, or cover them with thin flices of Lard. You may alfo broil them, bathing them with Eggs and Bread Crumbs, and ferve what Saue you think proper. You may make Olives of what forts of Meat you pleafe, after the fame manner, for variety's fake ; and ferve with different Sauces : when roafted like Haflets, the French name is (en Hatereaux) viz. on imall Skewers. Brezolks de Veau. Veal Brazed, a different Collop. OUT thin ilices of Fillet of Veal, put two or three flices of Ham in the bottom of your Stew-pan, then a down of flices of Veal, Pepper and Salt, chop- ped Parfley, Mufhrooms, Shallots, Truffles a fpoonful of good Oil, Butter or Lard ; lay the fame three or four times over, and cover it with flices of Lard; braze ilowly: When clone, take the Lard and Ham out of the Sauce, fkim and fift it ; add a little Cullis, a good Lemon fqueeze, and ferve upon the Brezolles. You may alfo let them marinate in the Sauce while cold, for about an hour ; then put them into a Stew- pan fingly, and boil or rather fry them on a fierce fire to take colour on both fides ; take them out, and put a little 'The PROFESSED COOK. 113 little Cullis and a glafs of white Wine into the fame Stew-pan, and ferve hot upon the Brezolles. Poupeton. Meat Pudding. (This name is taken from the form of the Pan.) A/TAKE a Forced-meat with Veal, Suet, Bread, Milk or Cream, Parfley, Shallots, Mulhrooms, yolks of Eggs, Pepper and Salt ; garnifh the bottom of your Stew-pan with ilices of Lard, (the pan to be much of the fame bignefs of the quantity you pro- pofe,} put three parts of your Forced-meat round, with a hole in the middle, to put in it a Ragout of Pigeons, or any other ; cover it with the remainder, and bake it in the oven ; when done, turn it over gently, wipe off the Fat, and cut a fmall hole to pour a good Sauce into it, made of Cullis," Lemon Juice, &c. and cover the hole again. -'The Ragout you put in it gives it the name. Marbree. Marbled, Coloured, &c. 'T'AKE half a dozen of Pigs Ears, as many Calves Ears and Feet boned, twelve Palates, (Beeves or Calves ;) fcald all together for about half an Hour in boiling Water, then braze with thin Broth, two pound of Ham, a faggot of all forts of fweet Herbs, fix or eight Shallots, four cloves of Garlick, three Laurel Leaves, Thyme and Bafil, fix Cloves, half a Nutmeg, Onions, Carrots, and Pariheps ; when done, let them cool, and cut all in fmall pieces with the fleih of two roafted fowls alfo minced, a handful of fweet Almonds, as much Piftachio Nuts, and green Shallots; mix altogether in a Stew-pan with a deal of chopped Parfley, a bottle of white Wine, fomc melted Hogs- lard, the Juice of four Lemons, and all forts of fine Spices; boil all together until the Sauce is quite reduced, I and 1 14 The PROFESSED COOK; and let it cool again ; then take a Stew-pan the bignefs you would have the Cake ; rub it all over with Butter, and garniiri it with Wafers of different colours, cut and difpofed according to fancy ; then fill it with the meat well intermixed taking care that the Meat is ftill warm, and put it in a cool place to fettle. When you want to ufe it, only dip the Stew-pan into warm Water, to turn it over into the Difh upon a Napkin ; you may al- to garnifh it with flices of boiled Truffles, Pickles, or any colour you pleafe. Grenade. A Grenado. CCALD four large Craw-fifh and aColliflower ; garnifh the bottom of your Stew-pan with flices of Lard; lay the four Craw-fifh at the bottom flar-like, and be- tween them fome of the Colliflower, Fillets of Ham, roafted Fowl, and iliced Truffles; bathe them with Eggs to make them ftick together, then put a good Forced-meat round the Pan of a proper thicknefs, in- terlarded with Fillets of Ham and Fowl; leave a hole in the middle to put what Ragout you pleafe ; cover it over with Forced-meat, baked in the oven, turn it over gently, take off the flices of Lard, and wipe it with a linen cloth ; ferve with Sauce Pontife. Truffles are not abiblutely neceflary in this any more than in many other Ditties ; they are very good in moft made Difhes, but the price is to be confiderecl, more par- ticularly in England. Grenade en Doube. Grenado Dobcd. /^UT half a dozen Grenadins, viz. fmall Fricandeaus, and being larded and glazed, as to ferve by them- felvcs, cut the remainder of the Leg of Veal into large dice, and lard them irregularly with large pieces ; cut! n Fowl alfo into pieces, which boil with the laft Veal in Broth, adding a pint of whitte Wine, a Knuckle of Veal, a faggot. he PROFESSED Cook. 115 a faggot of Parfley, Chibol, a clove, or two of Garlick, three heads of Cloves, a Laurel Leaf, Sellery, Thymej and fine Spices : When done, lay the Fricandeaus at the bottom of your Stew-pan (which you muft always proportion to the bignefs of the Dilh you propofe to make) with thin flices of Lard under them, and bits of Fowl between ; then lay in the bits of Veal, and finifh in the fame manner ; fift the Broth, pour it Over this preparation, and let it cool to a jelly : You may add a Calf's Foot in the boiling to make the jelly flronger. When you want to ufe it dip the Stew-pan in warm Water, and turn it over gently. Thefe Dimes will keep a long while, and, being fliced, may be ufed either cold or warm : The jelly will ferve for Sauce either way; of you may add a little Cullis when ferved hot, or jelly when cold. Favorites. Different Olives. /^UT flices of Fillet of Veal round, of about the big- nefs of the palm of your Hand, without the paring; make Forced-meat with the remains of roafted Chickens, Suet, Herbs, Eggs and Spices ; upon each flice put a little of this Forced-meat and fat Livers fliced, Truffles or Mufhrooms ; continue thefe to a middling heigh t y the laft layer being Veal ; then roll them in Cowl, and tie them ; put them into a Stew-pan, with fliced Ham and Veal, Parfley, Shallots, two Cloves, one of Gar- lick, Pepper and Salt, a little Broth, and a glafs of white Wine; boil flowly; when done, take off' the Cowl, wipe the Fat cleanly, fkim and fift the Sauce ; add a little Cullis, Lemon Juice, and chopped Parfley. Vemtlenne de Veau. Broiled Veal, Venetian Fafhion ; Veal Stakes. flices of Fillet of Veal, pretty thick and large; marinate them about an hour in a little Oil, chop- ped Parfley, Mulhrooms, Shallots, Laurel, Thyme, I 2 Bafil Ji 6 The PROFESSED COOK. Bafil, Pepper and Salt ; make as much of the tyTari- nate flick to them as you can, and flrew them with Bread Crumbs ; broil flowly, bailing them with the remain- der of the Marinate ; ferve with a fqueeze of Lemon or a Seville Orange. Venefienne au Jambon. Broiled Ham, Venetian Fafhion. r^UT thin flices of Fillet of Veal, and between two place a ilice of Ham, dipt in Eggs, Parfley, Mufli- rooms, Shallots, Truffles, and a little Pepper; roll them in flices of Lard, and fimmer them gently with a little Broth, and a glafs of white Wine ; when done, take off the Bacon, fkim and lift the Sauce, and add a little Cullis : You may ferve with a relifhing Sauce, or what fort you pleafe. Venetlenne a la Moele. Venetian Veal with Marrow. very thin flices of Veal, till you have as many as will make a Difh ; bathe them round with whites of Eggs to make them flick, dip them in Butter, fweet Herbs chopped, and Bread Crumbs; boil flowly, and ferve with a relifhing Sauce. Venetlenne au Fin de Champagne. Venetian Veal, with Champaign Wine. large thin flices of Veal; between every two flices put Butter, chopped Parfley, Shallots, Mufli- rooms, Pepper and Salt ; braze them about an hour, then add a glafs of white Wine ; finifh the brazing, reduce the Sauce, and add a Lemon Squeeze when rea- dy to ferve. Frlcandeaux aux Legumes. Fricandeau with Garden Greens. AS every body is acquainted with this Dilh, I fhall give no further direction, than has been done in Veal Cutlets. Nolx PROFESSEDCOOK. II J Noix * de Veau au Pontiff. Knuckle of Veal, Pontife Sauce. long pieces of Lard, and pickled Cucumbers; lard the Fillet through and through with thefe, tie it with packthread, and put it into a Stew-pan much of its own bignefs, with a little Butter and a Lemon Squeeze ; let it catch a little, then add Broth, a faggot of fweet Herbs, one clove of Garlick, two of Spices, and a Laurel Leaf; fmifh it, and reduce the Sauce, to glaze it like a Fricandeau, and ferve with Sauce Pontife. See the Sauce Articles. * Noix de Veau, Filet, y Rouelle, mean much the fame thing ; the firft being a pretty large Knuckle, the fecond a large Fillet, and the third a fmall one, from the difference of cutting up the meat. Noix de Veau a la Saint Cloud. Knuckle of Veal Saint Cloud Fafhion. '"pHIS is the Fillet of Veal fluffed and roafted, as done in all families, only Mufhrooms and Truffles are recommended in the Huffing, which are not com- monly ufed, but may be of advantage, when they are to be 'obtained. Noix de Veau Glajfee. Fillet of Veal Glazed. "JpHIS is done in the fame manner as the Noix au POM- life ; only that this is not larded, and is ferved with Cullis Sauce and Lemon Juice. Rouelle de Veau a la Daube. Small Fillet of Veal ftewed. long pieces of larding Bacon, and feafon them with Pepper and Salt, fine Spices, chopped Par- iley, and Shallots; lard the Fillet through and through that the larding may cut with each flice, put it into a Brazing-pan with a little Broth, a glafs of white Wine, I fweet 1 1 8 The P R o F E s S' E D COOK." fweet Herbs, two Cloves, Laurel, Thyme, a little Coriander, and a elove of Garlick ; when done, reduce the Sauce, fift it, let it cool to a jelly, and ferve cok with the Veal whole, or fliced. Rouelle de Veau a la * Cendre, Small Fillet of Veal. S is done in the fame manner as the former, onb ferved hot with its own Sauce, or what additioi you pleafe. * Ala Cendre means on Afhes or flow fire, &c. Andouillettes an Celeri. Sham Saufages, with Sellery. T)OIL half a dozen long {talks of Sellery, then prefs the water out, and lay fome good Forced-meat round them ; tie them up in thin flices of Veal, in the form of Saufages; boil them in Broth, Herbs and Spa- ces; ferve with what Sauce you pleafe. Filets Mignons. Darling Fillets. 'TPHESE are the Fillets running horizontally under the Kidney of a Loin of Veal ; they muft be larded and glazed ; and you may ferve them with ftewed Greens, or what Sauce you pleafe. Filet de Veau a la Conty. Fillet of Veal Conty Fafhion. /^UT out the whole Fillet of a Neck of Veal, flrip it of all its (mews, and cut it "in feveral places to put in Truffles, Sweet Bread, and fat Livers, all fliced; fimmer it on the fire with a bit of Butter, chopped Parfley, Shallots and Mufhrooms ; then braze it with a few' flices of larding Bacon and Ham, with all the firft Seafoning ; and in about an Hour add a glafs of white Wine The PROFESSED COOK. 119 Wine; when done, take out the Fillet, add two Spoon- fuls of Cullis, boil a moment, fldm and fift the Sauce, and ferve upon the Fillet with a little Pepper and Salt, and a Lemon Squeeze. < Timbak * a la Romaine. flices of Veal very thin, put them into a Stew- pan upon flices of Lard, and bathe them with whites of Eggs to make them join together ; make a good Forced-meat with the Parings, Bread Crumbs, Cream, Udder, rafped Lard, Parfley, Shallots, Muih- rooms, Pepper and Salt, and a couple of Eggs ; lay fome of this Forced-meat upon the Veal, then a gout of Pigeons, or any other ; and cover it over gently, and take off the Lard : Serve with what Sauce you pleafe. * The timbale is a mould much in the fhape of a Kettle Drum, or Turks Caps, ufed for Blanmange. Veau a la Folette. Veal without Art. '"PHIS is flices of Veal marinated for about an hour with a little Oil, and all forts of fweet Herbs ; they are then rolled like Veal Olives, with all their fea- foning, roafled, and ferve with a fharp Sauce. Gateau de Mai. A Spring Cake. D OIL a pint of Cream, and a good quantity of Bread Crumbs, reduce till it is quite thick, then add pounded Udder, and Suet, with fine chopped Parfley, Shallots, Taragon, Burnet, Chervil, Crelles, Pepper and Salt, Nutmeg, and fix yolks of Eggs; lay little parcels of this in a deep Diih, bathe it with yolks of Eggs and Bread Crumbs, bake it in the Oven, and ferve with a lharp Sauce, or ftewed Greens. I 4 Paw 1 20 Ihe PROFESSED COOK. Pain a la Flamonde. A Flemifh Loaf. a Cabbage in four, fcald it, and prefs out the water ; then tie it, and braze it with about half a pound of pickled Pork, half a dozen links of Sau- iiiges, a faggot of Parfley, Shallots, one clove of Gar- lick, two of Spices, and Broth; when done enough, take out the foggot, and add two fpoonfuls of Cullis ; reduce till the Sauce is quite wafted, and let it cool; garnifh a Stew-pan round with Pafte, and put the Ra- gout in it; cover it over with Pafte, and make what defign you pleafe upon it ; bake it in the oven about an Hour, then pour a good Sauce into it, and cover it up as if whole. Crepinettes de Godivcau. '"pHE Godiveau is Forced-meat made of Veal, as it is often prepared for Petit s Pates-, which when pre- pared, you may roll in Cowl, and either broil, fry, or bake in the oven : Dip them firft in Oil or Butter, with Bread Crumbs or without: They are beft fried, and ferved dry. Gateau de Veau en Creplne. Veal Cake in Cowl. TV/TAKE a Forced-meat as the preceding, then cut a Knuckle of Veal into fmall pieces like Dice ; add a few Piftachio-Nuts, fwect Almonds, Pepper, Salt, fine Spices, and three yolks of Eggs ; match your Stew- pan to the bignefs you would have the Cake, garniih it with flices of Lard upon the Cowl, then put in the Forced- meat, Veal, &c. cover it over with the Cowl, and bake it in the oven in a moderate heat. When done, let it cool in the fame pan to ferve cold, upon a napkin, or on flices. Veau The PROFESSED COOK. 121 Veau a la Vlllageoife. Veal, Peafant Fafhion. r* U T thin large flices of Veal, feafon them with ' Pepper, Salt, fine Spices, Parfley, and Shallots ; cut alfo thin flices of Ham, dip them in Eggs, and lay them upon the Veal, wrapping the Ham therein ; and boil them with a glafs of white Wine, and as much Broth. When done, fkim and lift the Sauce, and ferve without adding any thing elfe to it. Bagatelles de Veau. Trifles of Veal. (~]UT thin flices of Veal, feafon them with fine Spices, chopped Truffles or Mumrooms, Pariley, Shallots, and fine Oil ; roll them up like Saufages, with all the feafoning in the infide ; tie them up, and fimmcr them with a glafs of white Wine, and two fpoonfuls of Cullis ; fift the Sauce to ferve upon them. Filets de Coulls a la Bechamel. Fillets of Cullis-Meat Bechamel-Sauce. HP O make a Side-difh in a hurry, or inftead of a fpoiled one, pare the brown off the Cullis-Meat, and cut it in fmall fillets ; fimmer it a moment in Be- chamel-Sauce, which you will find among the Sauce arti- cles. You mayalfo ferve it in different relimingSauces. Du M U 1 N. Of MUTTON. La Queue de Mouton de differentes Faxons. Sheep's Rumps of different Fafhions. gHEEP's Rumps boiled, or brazed tender, broiled or not, make a very pretty Side-diih. You may ferve with what Sauce you pleafe, fweet Herbs chop- ped, / 122 The PROFESSED COOK. ped, and Cullis, Mufhrooms, and a pounded Anchovy, glazed ; alfo with flewed Cabbages or other Greens. The different modes of dreffing Sheep's Rumps, are as follow : Queues de Mouton en * Canape. Sheep's Rumps veiled. 'T 1 H E Rumps being brazed very tender, cut pieces of the Crumb of a Loaf to the length of the Rumps, and fry them in Butter of a fine brown colour ; put them in the Table-Difh with a little rafped Par- mefan over them, and a little Cullis in the bottom ; lay the Rumps upon the Bread clofe to each other ; melt a little Butter, and mix fome Muftard with it, to pour over the whole ; then ftrew it with Bread Crumbs, and put it in the oven to take a good colour, or under the cover of a brazing-pan. You may make a Gratin at the bottom, either with a little Farce, or Bread Crumbs and Cullis. When you are ready to ferve pour out the Fat, add two or three fpoonfuls of good rich Confommee, and mix a little more Muftard therein. * Canape fignifies a kind of Couch, or covered Bed. Queues de Mouton.au Caramel. Sheep's Rumps glazed. ^pHE Rumps brazed as ufual, make a flrong Glaze with good Veal Gravy and Cullis ; rub the Rumps over with it as a Fricandeau, and ferve with any fort of flewed Greens. Qnev.es de Mouton au Ris. Sheep's Rumps with Rice. T^yASH and fcald what quantity of Rice you think proper, and boil it tender and thick in good fat Broth; when done, put fome of it into the Table- diih, The PROFESSED COOK. 123 dilh, and place the brazed Rumps thereon, covering them over with more Rice ; fmooth them over to keep their fhape, and give them a good brown colour in an oven, fufficiently hot to form a cruft upon the Rice. When ready to ferve, add a proper quantity of good Cullis in the bottom of the difh. Queues de Mouton au Parmefan. Sheep's Rumps with Parmefan Cheefe. T)IP brazed Rumps in Yolks of Eggs, roll them in Bread Crumbs, rafp Parmefan Cheefe over them, fry them of a fine yellow colour, and ferve dry, with fried Parfley. They are alfo dreffed by mixing Par- rriefan with melted Butter and Cullis ; pour fome of this into the Table-dilh, place the Rumps thereon, and then pour over the remainder ; ftrew them over with Bread Crumbs, and then with rafped Parmefan ; finifh them in the oven, or under a proper cover. de Mouton a la Flamande. Sheep's Rumps, Flemifh Fafhion. CCALD the Rumps in boiling Water ; then boil them in Broth for about an hour, adding a fcalded^^ Savoy cut in quarters, and five or fix large Onions ; when three parts done, add as many bits of Saufages as there are Rumps ; and when the whole is boiled very tender, drain, and intermix it on the Table-dilh, pouring over a good Sauce, made of Cullis, Butter, Pepper and Salt, and a little Vinegar. Queues de Mouton a la Mllanoife. Sheep's Rumps and Savoys. '"pHE name of this Dim is taken from the Cabbages ufed therein, viz. Savoys, which in French are called Choux de Milan. The Cabbages are brazed, and chopped like a Farce ; then itewed with Butter, Pep- per 124 tfb* PROFESSED COOK. per and Salt, a few bits of Pickled Pork, and a very little Vinegar : The Rumps are ferved upon the Cab- bage, and the Pickled Pork placed round the Dilh. Queues en Terrlne et Ailerons au Coulis de Marons. Tureen of Sheep's Rumps and Pinions, with Chefnuts. 'jPHE Rumps are mixed with the Pinions of Poultry and Chefnuts, and ferved in a Tureen, made pretty thick with Chefnut Cullis. Queues de Mouton en Hochepot. Sheep's Rumps in Hotchpot. 'jPHIS Difh is commonly pretty high feafoned, and ferved in a tureen. It is drefled much like the laft, only that Onions, Pickled Pork, and any kind of Meat is added ; and the Rumps may be glazed like a Fricaudeau, for the fake of variety. Langues de Mouton. Sheep's Tongues. "DOIL them in Water with all forts of fweet Herbs ; when they are almoft done peel them, and finifli them in a good Braze : Serve with a relilhing Sauce. You may alfo cut them in two, and dip them in Butter or Oil, with chopped Parfley, Shallots, Pepper, nnd Salt, to broil or fry; and then ferve with Sauce Ptqi'.ante. See the Sauce articles. Lang'tes de Mouton a la Provenfale. " i Sheep's Tongues, Provence Faftiion. pRY fliced Onions in Oil ; when half done add Flour, chopped Parfley, Mufhrooms, a clove of Garlick, Pepper and Salt, a glafs of white Wine, and two fpoonfuls of Cullis ; let it boil till the Onions are done. Split as many ready boiled Tongues as you pleafe, fimmer fbe PROFESSED COOK. 125 fimmer them a quarter of an hour in the Sauce, and ferve all together ; garniih the difh with fried Bread. Langues de Mouton Glacees. Sheep's Tongues as Fricandeau. T)OIL the Tongues to three parts; peel thenl, let them cool, and then lard them ; finifti in a little Broth, with a flice of Ham, fweet Herbs, and a few fine Spices ; fkim the Sauce, reduce it to a Glaze, and ferve with what Sauce you pleafe. You may alfo ufe them without glazing, with a fpoonful of Cullis, and Broth added to their own Sauce, and well fifted. This laft is called au NatureL Langues de Mouton a la Roy ale. Sheep's Tongues, Royal Faihio'n. "DOIL them as before ; then lard them through and through, and marinate about an hour in three or four fpoonfuls of Oil, Pepper and Salt, chopped Par- fley, Shallots, Truffles or Mufhrooms ; finifh them with all this Seafoning, between flices of Lard, and add a glafs of white Wine ; when done fkim the Sauce, add a little Cullis to give it confiftence, and ferve it upon the Tongues. Langues de Mouton aux Onions en Crepine. Sheep's Tongues with Onions in Cowl. p R Y fliced Onions in Butter ; when done add two pounded Anchovies, two Shallots, a little Fennel finely chopped, Parfley, Pepper and Salt, and two Yolks of raw Eggs ; put ready boiled Tongues into a bit of Cowl, and the former preparation round it, which you will roll in the Cowl ; bathe with Eggs and Bread Crumbs, give them colour in the oven, and ferve with what Sauce you pleafe. You may allo drefs them au Gratin, cutting them into thin flices, placing 126 'The PROFESSED COOK. placing a little Forced-meat between, and bailing now and then with Cullis. Langues de Mouton en Papillottes. Sheep's Tongues in Paper. /^"UT brazed Tongues into two pieces, and put round them a Forced-meat made of Fowls Livers, or any forts of Poultry, with Yolks of hard Eggs, fweet Herbs, a little Suet or Beef Marrow, Pepper and Salt, , and a few fine Spices, pounded together ; roll them up in Paper, firft rubbed with Oil or Butter ; either broil or bake them flowly, and ferve dry or with a Sauce. Langues de Mouton au Parmefan. Sheep'-s Tongues and Parmefan Cheefe. pUT a little Cullis Sauce and Butter into the difh you intend to ferve, and upon this rafped Cheefe ; fplk brazed Tongues in two, and lay them upon it, then a little more Cullis and Cheefe ; put it in the oven, or colour it with a falamander ; ferve with fhort Sauce. Langues de Mouton au Four. Sheep's Tongues in the Oven. fome Parfley, Shallots, Thyme and Laurel, Pepper and Salt, mix all together with a good bit of Butter ; put half of it on the Table-difh, with fplit Tongues thereon, two or three fpponfuls of good Cullis, and the remainder of the Butter ; fprinkle- Bread Crumbs over, and finilh in the oven. Langues de Mouton en Surprife. Sheep's Tongues mafked or ihammed. T> O I L Sheep's Tongues in Water till three parts- done ; peel them, and lard them through and through ; then finifh in a flight Braze, made of Broth, a glafs of white Wine, a faggot of fweet Herbs, two Cloves, PROFESSED COOK. 127 Cloves, and a few Shallots ; when done let them cool, and wrap them up in Forced-meat, either (Godiveau) or of Poultry, and a Cowl over both ; then dip them in Eggs, and fprinkle them with Bread Crumbs ; put them into your dim, and bake in the oven : When done, wipe the fat off very clean, and ferve with Acid Sauce. You may alfo wrap them in thin flices of Veal, under the Cowl, and limmer them about an hour with a little Broth, and a glafs of white Wine : When done, fift the Sauce, add a little Cullis, and a Lemon Squeeze, and ferve upon the Tongues. This laft is called a la Braife. Langues de Mouton a la Lia'ifon. Sheep's Tongues Ragout, or with thick Sauce. ID O I L Tongues in Water ; when well peeled cut them in two without feparating them quite ; feafon them with Pepper and Salt, a little Oil or Butter, and broil them on both fides : Make a Sauce after this manner ; a little Butter, with chopped Mulhrooms, Shallots, two Cloves, and a faggot of Parfley ; fimmer this fome time, then add a little Broth, half a glafs of white Wine, Pepper and Salt, and a little Flour ; re- duce the Sauce, take out the faggot, and add three Yolks of Eggs with Broth to make the Liaifon : Serve it upon the Tongues with a Lemon Squeeze. Langues de Mouton a la Dauphine. Sheep's Tongues, Dauphin Fafhion. "DRAZE the Tongues till quite tender, cut them into very thin flices, and make a Forced-meat with Truffles or Mufhrooms, fat Livers, Beef Marrow, Pepper and Salt, chopped Parfley, and Shallots, mixed with three Yolks of Eggs ; cut pretty large pieces of Veal, and intermix this Foced-meat with flices of Tongue ; roll them up in Cowl like a thick fhort Saufage, which dip in Eggs, and then fprinkle Bread Crumbs ia8 The PROFESSED COOK. Crumbs all over ; fry or broil of a fine colour ; ferve cither dry, with fried Pafley, or with Sauce. Langues de Morton a la Bourgeoife. Sheep's Tongues, plain Family Fafhion. T>OIL them in Water, then peel and fplit them in two; marinate awhile in melted Butter, Pepper, Salt, and chopped Shallots % , broil flowly with Bread Crumbs, and ferve with a Sauce made of a fpoonful of Verjuice or Vinegar, a bit of Butter, two fpoonfuls of Broth, a little Flour and Nutmeg, and two chopped Shallots ; reduce the Sauce to a good confidence, and ferve under the Tongues. Langues de Mouton en Tourte. Sheep's Tongues Pie. TV/TAKE a good Puff-pafte, and lay in the bottom of the difh fome good Forced-meat, made of roafted Poultry, Suet or rafped Lard, chopped Parfley, Muih- rooms, Pepper and Salt, and a few fine Spices ; upon this place the Tongues cut in two ; over them, a good flice of Ham, a little Butter, and a few flices of lard- ing Bacon ; finifli the Pie and bake it : When done, take out the Lard and Ham, fkim the fat off very clean, and add what Sauce you pleafe. Canekns * de Langues de Mouton. Sheep's Tongues fried in Pafte. UT Sheeps Tongues in quarters length-ways, the Tongues being firft brazed; put round them a little Forced-meat well feafoned, then roll them up in Pafte very thin, and fry as you do Rijfolles ; ferve them dry. They are alfo ferved au Gratia, following the fame direction as for other kinds of meat. * Condon is a diminutive of Canoa, viz. a large Gun ; this, and all dire&ions under this denomination, are prepared after this manner. Canons and Canelons (in the fenfe of Cooker)) are to each other, as Crefiae and Crepinette. Pids *The PROFESSED COOK. 129 Pieds de Mouton de Differentes Faxons. Sheep's Trotters of different Faftiions, ID O I L them in Water until you can take out the great Bones ; fplit them to clean properly, and boil them again till they are very tender ; drefs them in what manner you pleafe, either as a Fricaflee of Chicken, or with a Cullis Sauce ; taking care to make the Sauce reliihing. Pleds de Mouton a la Belle-vv.c. Sheep's Trotters, with Sauce a la Belle-vue. *"p H E Trotters brazed very tender with Scraps .of Veal, a few bits of Ham, Lard, Spices, and two or three flices of Lemon ; take the Leg Bone out, and O ' in the room of it, flick a bit of fried Bread cut pro- portionably ; ferve with the abovementioned Sauce, which you will find in the Sauce Articles. Pleds de Mouton en Canon. Sheep's Trotters fried in Pafte. *TpHE Trotters firll boiled in Water, and finifhed in a good tafted Braze, muft be boned without cut- ting; then roll them in good Forced-meat, and dip them in thick Batter made of Flour, Oil, white Wine, Pepper and Salt; fry them of a good colour, and ferve with fried Parfley. Pleds de Mouton a la Sainte Menehoult. Sheep's Trotters fried or broiled. boiled enough to take out the great Bones, put in their place a Godiveau Forced-meat ; finifh them in a good Braze, or in a Sainte Menehoult made with a little Milk, a bit of Butter and Flour, and all forts of fweet Herbs chopped fine ; roll them in Bread Crumbs; broil and ferve them with a clear fliarp Sauce, K when 130 The PROFESSED COOK. when brazed very white and tender. You may ferve them with Sauce a la Re'me, or any other Sauce, when brazed tender. The Sauce gives the name, as aux Onions, au Parmefan, au Graf in, &c. &c. Pieds de Mouton a I* Afpic. Sheep's Trotters in Afpic. ASPIC means a fharp Sauce or Jelly, wherein is commonly ufed Elder or Taragon Vinegar, with chopped Parfley, or Taragon Leaves, Oil, Pepper and Salt, Muflard, and Lemon.' Any forts of cold Meat, Poultry, or Game, may be ferved in Afpic, either hot or cold. Pieds de Mouton a la Ravigotte. Sheep's Trotters a la Ravigotte. They are ferved with the Sauce fo called. I mall pafs over any further directions upon the dif- ferent ways of dreflmg Trotters, and Ears alfo, as very needlefs. Kidnies may be drefTed as Beef's, allowing for tcndernefs. Sheeps Rumps are alfo dretfed in all the different ways of Calves Tails, either with Garden Greens or Sauces, Rice or Roots ; in Tureen, with Pinions of Poultry, or other Meat, as in Hotchpot. Carre de Mouton au Reverend. Neck of Mutton, the Clergyman's Diftu T ARD the Fillet of a Neck of Mutton through and through with Ham and a few Anchovies, firft roll- ed in chopped Parfley, Shallots, Thyme, Laurel, Pep- per and Salt ; then braze them flowly in Broth, with a few flices of Lard, and a glafs of white Wine ; when done, fkim and fift the Sauce, and add a little Cullis to give it a- proper body, and a Lemon Squeeze. Carn PROFESSED COOK. 131 Cam de Mouton en Fricandeau. Neck of Mutton Fricandeau. TT is done in the fame manner as the Neck of Veal, being larded, brazed, and glazed ; and ferved with Greens or Sauce. As I have tranflated an ample Collection of Receipts for dreffing a Neck of Veal, I fhall avoid repetition with regard to Necks of Mutton, as they may be done the fame way in every refpecl:, allowing for the dif- ference of meat. The names in the original are at follow : Carre de Mouton Sans Fapns, Neck of Mutton, drefled plain. Carre de Mouton en Crepine, Neck of Mutton in Cowl. Carre de Mouton a I'Ecbalottes, Neck of Mutton, with fweet Herbs. Carre de Mouton au Jambon. Neck of Mutton with Ham. IS is brazed, and the few flices of Ham which are ufed in the Braze, are cut into dice, mixed with the Sauce, being well fkimmed and fifted, and ferved with the Neck. Note that your Braze is appro- priated in the feafoning for Sauce. Carre de Mouton a la Mode, Neck of Mutton as Beef a la Mode. Carre de Mouton a la Jardiniere, ou a la Capucine* So called from the Greens, or the Simplicity of dreffing. IS is fried Mutton Chops, eaten with Garden Greens. , Cotelettes de Mouton Sans Malice. Mutton Stakes without Art, a plain Way. K 2 Arlrot j 33 The PROFESSED COOK, Aricot de Mouton av.x Racmes. Harricot of Mutton with Roots. 'TpHIS is the Harricot of Mutton known to every body; it is ferved with Greens and Roots. Cotelettes de Mouton de plujleurs Fafqns. Mutton Stakes, different Ways ; See Veal Cutlets. Cotclettes de Mouton au Fenouil. Mutton Stakes with Fennel. HpHESE are done ilowly in Broth, with Pepper and Salt, and all forts of fweet Herbs, adding Fennel thereto. Cotelettes de fyfoutou a la Cendre. Mutton Stakes Mafqueraded, or like a Hedge-Hog. "DRAZE the Stakes in a well-feafoned Braze; when about half done, put in different forts of Roots, cut as for Lardons ; and when quite done, take all out, and make fmall holes in the Stakes, to lard them with the Roots, which muft fhow pretty long on either fide : Serve with a good Cullis Sauce, and relilhing Herbs ehorvped. Cotelettes de Mouton a I* Amourwx. Lover's Stakes.. T ARD the Stakes, and give them a fry in. $uttRAZE Mutton Stakes with flices of Lard, Ham, Broth, and a faggot of fweet Herbs, half a clove of Garlick, two Cloves, half a Laurel Leaf, a little Thyme, two fliced Carrots and Turnips, Pepper and Salt ; when done, cut the Turnips and Carrots into what form you pleafe ; then make a fort of Porridge with Spinach, which you fcald, and fimmer a moment in Butter, and then pound and fift, adding the white of an Egg to mix with it: take a difh the bignefs of ithat you intend to fend to Table, and garnifh the bot- i torn with the fame flices of Lard; fix the Stakes, intcr- ' minted with the Roots and Spinach Porridge, and fo keep it warm ; when ready, turn it over gently upon : the difli, take off the Bacon, and ferve with a good fConfumee Sauce. K - Cotdcitcs J 134 ffe PROFESSED COOK. Cotelettes de Mouton Frifes. Mutton Stakes Fried. "DOIL Mutton Stakes in Broth, with a faggot of fweet Herbs ; when done fift the Broth, and reduce it to a glaze, with which you bathe the Stakes on both fides when cold ; then bathe them with yolks of Eggs and Bread Crumbs; fry them a moment fharply to give them a good colour, and ferve with fried Parfley. If you would have them with a Farce (Forced-meat) make it the fame as the former, and garnifli the Stakes with it before frying. Cotelettes de Mouton a la Filleroy. Mutton Stakes a la Villeroy. '"pHESE are dewed with a great deal of Onions; I don't think them worthy of further notice, any more than the Cotelettes a la Gafcogne, which are brazed with Oil and Garlick in abundance, as are all the difhes under the fame denomination. Cotelettes de Mouton a la Servant e. A la Servante means in a common plain Way. Cotelettes de Mouton a VAlkmande. Mutton Stakes German Fafhion. ^TPHESE deferve no more notice than many others, as Oil, Garlick, and a deal of Spices make the "whole. Cotelettes de Mouton a la Dauphine. Mutton Stakes, a la Dauphine. /^UT the Stakes pretty thick, and lard them with half Ham, and half Bacon ; braze them with a lit- tle Broth, thin flices of Veal, and fweet Herbs ; fift the Sauce, and ferve upon it. 'The PROFESSED COOK. 135 Brefolles de Mouton. Mutton Collops. *TpHIS is the Collop frequently well drefied in Inns in England, only more common with Veal, but will do equally well with the Fillet of a Neck of Mutton; it fhould not boil in the laft preparation, as it will make the meat hard. Boiling has alfo the fame effedt upon hafhed Mutton or Beef; therefore only warm (lowly. Brefolles de Motiton a la (Poele.) Mutton Collops fried. npAKE a long kept Leg of Mutton, cut the lean free from any fat, and cut the pieces about the bigneis of half an Egg ; flatten them with the Cleaver, and iimmer them a little while in Hog's Lard, chopped Parfley, Shallots, Mufhrooms, Pepper and Salt ; then put them into a Stew-pan, with a few ilices of Veal, a (lice of Ham, and all their feafoning; cover them over with ilices of Lard, iimmer them about an hour, and add half a glafs of white Wine, and a little Broth; when done, take the Mutton out to drain, add a little Cullis to the Sauce, and fkim and lift it, to ferve upon the Brefolles. Brefolles de Mouton a la Perigord. Mutton Collops Perigord Way. ^THESE are much like the former, only that they are cut very thin, and marinated fome time in Oil, fweet Herbs, &c. &c. they are then brazed in their feafoning, adding chopped Truffles and a glafs of white, Wine ; or ferved with a Ragout of Truffles. Brefolles de Monton aux Concombres. Mutton Collops with flewed Cucumbers. *T*HESE are prepared as the former, cut very thin and fmall, brazed very tender, and mixed with ftewed Cucumbers, marinated fome time in Vinegar be- K 4 fore 136 7&? PROFESSED COOK. fore flawing. It is needlefs to ufe frefh meat for all thofe Collops, as part of a neck or a leg roafled will anfwer the fame, and will be tenderer, if care is taken to warm them flowly, and not to fuffer them to boil. Mouton a la Bechamel aux Onions. Mutton Bechamel, with Onions. CLICE three or four Onions, and fry them flowly in Butter, not to brown them ; add fome Broth and a little Flour ; when almoft done, add two or three fpoonfuls of Cream, Pepper and Salt; let it boil to a good body, then put in Fillets of roafled Mutton, to warm without boiling : you may add fcalded chopped Parfley, and a Lemon Squeeze. Pain de Mouton au Gratia. Mutton Rolls in Gratin. C U J thin flices of Leg or Neck of Mutton, about the breadth of a crown piece, put them into a dilh feparately, and flrew them with chopped Parfley, Shallots, Chibol, Mufhrooms, Pepper and Salt, a lit- tle Nutmeg, and a little Oil, or Butter melted to Oil ; let them foak about an hourj: Have a good Farce made of Poultry or Veal ; put fome of it, about the bignefs of a wall-nut between two pieces of Mutton, join them together, then braze them in a Stew-pan, well covered, to keep the fleam in ; when about half done, add a glafs of white Wine ; take out the Crumbs of as many fmall Rolls as you have parcels of Mutton, which put into the crufls ; put a little Farce in the table dim, made of Poultry Livers, fcraped Lard, Pepper and Salt, mixed with yolks of Eggs; lay the Rolls upon this, and keep the difh on a flow fire, to form the Gratin at the bottom; laflly, bafle the rolls round with fome good Cullis, and'ferve with a good clear Sauce, and a Lemon Squeeze, Fileti < fbe PROFESSED COOK. 137 Filets de Mouton Marines. Filets of Mutton Marinated. T ARD a Neck of Mutton, and marinate it about two ' hours in a little Vinegar, Water, Pepper and Salt, fliced Onions, Shallots, Thyme, Laurel, and two Cloves ; then drain it, and roaft it : .Serve with reliih- ing Sauce. Filets de Mouton a la Coquette. Fillets of Mutton a la Coquette, pieces of the Fillet of a Neck of Mutton, the bignefs of a finger, and lard them through and through with Ham and Lard; boil them in Broth, and a faggot of fweet Herbs; when done, fift the Sauce, reduce it to a glaze, with which you garnifh the Fillets ; have fome good Forced-meat made of Poultry, well feafoned, and mixed with Yolks of Eggs ; put fome of this all round the Fillets, then tie them up in a flice of Lard each ; bathe with Eggs and ( Bread Crumbs, and put them in the oven to take -a good colour : Serve with what fauce you think proper. Filets de Mouton Glaffes aux Concombres. Fillets of Mutton Glazed, with Cucumbers. '"PHIS is done the fame as Veal Fricandeaux, larded, brazed, and glazed; ferve upon dewed Cucumbers, or with any kind of ftewed Greens. Filets de Mouton en Canellon. Fillets of Mutton in Pafte or without, (See Veal ditto) the Fillet of a Neck of Mutton in two, make a hole in the middle of each piece, with a lard- ing-pin ; fluff them with rafped Lard, mixed with chopped Shallots, Parfley, Mufhrooins, Pepper and Salt; marinate them in a little Oil, and roaft them: Serve with what Sauce you pleafe, Fricandeau '138 3%e PROFESSED COOK. Fricandeau de Mouton. Mutton Fricandeau. ^PHE only difference from the former is, that this is done with the Leg, in the fame manner as a Fillet of Veal is drefled ; being larded and brazed, to ferve with any kind of flewed Greens. Hdchis de Mouton de plujleurs Faxons. Haftied Mutton different Ways. '"PHE common, plain method is, to melt a proper quantify of Butter and Flour in a Stew-pan, ftirring it continually 'till it takes a good brown colour ; then add a couple of large Onions diced, fimmer flowly till they are almoft done, and add fome Broth, Pepper and Salt; reduce it to a pretty thick confiftence, then put in the minced-meat of a roafted Leg or Neck of Mutton, and fimmer it juft long enough to warm with- out boiling. If you would have it with Cullis, put fome in a Stew-pan, with a few chopped Shallots, fome Broth, Pepper and Salt, and finifh it as the firft ; always tak- ing particular care the meat is very free from fmews and fkins; garnifh the difh with fried Bread. . If you chufe it richer, put a flice of Ham into a Stew-pan, and foak it on a flow fire fome time ; then add fome chopped Shallots, Chibol, Parfley, Mufh- rooms, and a proper quantity of good Broth and Cullis; reduce the Sauce to a proper confiftence ; take out the Ham, and put in the Meat, being finely minced; warm together, without boiling, and ferve poached Eggs upon the Meat, with fried Bread round the difh. Cafcalopes de Moutnn an l r m de Champagne. Mutton Collops and white Wine. *J*HESE are cut the fame as all Collops ; brazed with a few flices of Veal, Ham, and feafoning ; adding a glafs of white Wine to the Sauce. Mutton The PROFESSED COOK. 139 Mutton Olives are alfo made after the fame manner as Veal, brazed or roafted upon fkewers, and then they are called, en Hatereaux. Rouelks de Mouton aux Onions. Mutton Stakes with Onions. /^UT a Leg of Mutton in large flakes, pretty thick; dice feveral Onions, and garnim the Stew-pan with flices of Lard, upon this the Onions, then the Meat, with Pepper and Salt; and continue in the fame manner till you have done; cover the pan very dole, and let it Hew (lowly, as you would a hi Mode Beef: When done, fkim the Sauce, and add a little Cullis. Poitrine de Mouton de plujleurs Faxons. Breafl of Mutton different Ways. T)REAST of Mutton cut in pieces, and brazed, may be ufed with all forts of Roots or Greens, as Hoch- pot ; or boiled whole, then broiled with fweet Herbs, and Seafoning, and ferved with a fharp Sauce. Epaule de Mouton a la Parme. Shoulder of Mutton, Parma Fafhion. "DRAZE a Shoulder of Mutton, and boil fome Rice in good fat Broth ; when very tender, lay fome of the Rice in the bottom of the difh, pretty thick, then the Shoulder upon it ; mix fome dried Currants with the remaining Rice, cover the Shoulder over with it, and then with rafped Parmefan Cheefe ; put it half an hour in the oven to take Colour, and ferve with a good clear Sauce. Epaule de Mouton au Four. Shoulder of Mutton baked in the Oven. T ARD a Shoulder of Mutton, feafoned with Pepper and Salt, and fweet Herbs; put it into a pan of its own bignefs, with two fliced Onions, two Cloves, Thyme, Laurel, 140 Vbe PROFtfeSED C o <) K. Laurel, a little Bafil, and two fpoonfuls of Water or Broth; when done in the oven, fift the Sauce, and ferve with the Shoulder. Epauk de Mouton a la Sainte Meneloov.lt. . Shoulder of Mutton broiled. T ARD a Shoulder of Mutton, and braze it tender with a good Seafoning; take it out when done, ftrew Bread Crumbs over it with chopped fweet Herbs, bafting it while it broils with a little of the Braze Sauce : Serve with Cullis and Verjuice, or Vinegar. Sauciffbns tfEpauk de Mouton. Saufages, or Colour'd Shoulder of Mutton. 'T'AKE up^ the {kin, and bone the meat, which you mince fmall with pickled Pork, Ham, and a frefh Tongue, mixed all together and feafoned with fine Spi- ces ; roll it in the fkin, and trufs it into a Bullock's Gut, or tie it with a roller : Boil for about half art hour, half a handful of Salt, three pints of Water, an ounce of Saltpetre, two cloves of Garlick, four of Spices, half a dozen Shallots, Thyme, Laurel, a Sprig of Fen- nel, and half a handful of Juniper Berries ; fift it, and add a glafs of Brandy; let the Meat foak in this two days; take care to boil it in this Marinate about a quar- ter of an hour, morning and evening ; then boil it in a Pan much of its bigneis, in Broth and white Wine, Roots and Onions; when done, let it cool in the fame Pan : Serve cold upon a Napkin, or fliced. Epaule de Mouton a la Bonne Femme. Shoulder of Mutton the good Houfe-wife's Fafhion. 1) OAST a Shoulder of Mutton till half done; mince the under part without cutting the fkin ; put the minced-meat in a Stew-pan, with a little Broth or Cul- lis, chopped Parfley, Shallots, Mufhrooms, Pepper and Salt ; bathe the fkin with Butter or Lard, and Bread Crumbs ; The PROFESSED COOK. 141 Crumbs ; broil it, or colour it in the oven: Serve upon the hafhed "meat, and the blade bone, the latter being well broiled. Epa-ule de Mouton en 'Timbale. See Timbale a la Romaine. 'TpHIS is prepared with Forced-meat like that in Veal Articles; only ufing the fkin of the Shoulder of Mutton to wrap it in ; in which it muft be well tied, and properly brazed. Epaule de Moulon au Sang. Shoulder of Mutton with Blood. 'TPAKE a tender Shoulder of Mutton, make an Inci- fion between flefh and fkin, into which you fluff Pork Blood with fome of the Flee, prepared as you do for Black Puddings; adding a little chopped Parfley, Shallots, Pepper and Salt ; few it up, and roafl it, co- vered over with flices of Lard and wrapt in Paper : Serve with Sauce au Pore Frals. Selle de Mouton a la Samte Menehoult. Saddle or Loin of Mutton broiled. yT is done the fame way as the Shoulder ; and it may equally be ufed like the Neck, for Stakes or Har- ricot. Selle de Mouton en Canape. Saddle of Mutton Matted. '"TAKE up the Skin of a Saddle of Mutton, fcarify the Meat, and in it flick fliced fat Livers, Truffles, frefh Pork, flices of Onions, and Anchovies ; cover this all over with a good Forced-meat, made of rafped Lard, Suet or Marrow, Nutmeg, fweet Herbs, Mufli- rooms, Spices, and three Yolks of Eggs, all pounded together ; cover it over with the fkin well fattened, braze it (the fkin undermoft) with Broth, and a faggot of fweet Herbs ; when done, reduce the Sauce to a Caramel, 142 Tie PROFESSED COOK. Caramel, glaze all the upper fide of the meatwith it, and ferve with Sauce Efpagnole, or what you think proper. Rot de Elf de Mouton. TX7HAT the French call Rot de Elf de Mouton, is the VV two hind Quarters cut off together at the firft Rib, the ends of the Legs being truffed in each other. It is a large dilh, which may be plain roafted, larded or brazed, and ferved with any Sauce; or with ftewed Greens or Roots, &c. &c. Rot de Elf Glaffe. The fame, glazed. Rot de Elf a la Garone. The fame, a la Garone. HpHIS is is done with a Stuffing, wherein they put a good deal of Garlick ; others call it Gigot a I'Ail, viz. with Garlick. Gigot de Mouton au Chou-Fleur. Leg of Mutton and Colliflower. Gigot de Mouton au Vln de Champagne. Leg of Mutton with white Wine. COME of the Meat is cut off to mix as Forced-meat, and fluffed into it again ; it is then brazed as all other pieces, adding a glafs of white Wine to the Sauce. Gigot de Mouton en Filets Farcis* Leg of Mutton fluffed. 'TPHIS is done much after the fame manner as the former, only that it is boned all to the end, and the meat made into Forced-meat ; it is then tied up in the Ikin, and roafted, or brazed : Serve with any Sauce. Grenadine PROFESSED COOK. 143 Grenadins de Mouton. Small Fricandeau of Mutton. 'T'HEY are larded and brazed the fame as the Veal, and ferved upon (tewed Greens, or with Sauce. Gigot de Mouton a la Mode. Leg of Mutton a la Mode. T ARD a Leg of Mutton through and through with large pieces rolled in chopped fweet Herbs, and fine Spices ; braze it in a pan of the fame bignefs, with dices of Lard, Onions and Roots ; flop the fteam very clofe ; when done, add a glafs of white Wine, and fift the Sauce, to ferve with it. Gigot de Mouton a la Gafcogne, ou a la Gar one. Leg of Mutton a la Gafcogne, or a la Garone. T T is larded with fcalded Garlick, and Anchovies ; and then roalled. Gigot de Mouton I'ltalienne. Leg of Mutton, Italian Fafhion. T T is larded and brazed ; and ferved with a Sauce a Fltdienm. See Sauces. Gigot de Mouton a PEfpagnole. Leg of Mutton, Spanifh Fafhion. T> O N E it all to the end, then lard it through and through with large pieces, feafoned with Salt and fine Spices; put it into a brazing-pan with about a. dozen middling Onions, and a pint of white Wine ; cover it with paper, and put it in the oven ; when half done, turn it, and put half a dozen large ihort Saufages in the pan ; finifh it by baking ; turn it over in the diih, and garniih with the Onions ; fkim and fift the Sauce, fqueeze two China Oranges therein, and ferve it up. 144 ^ e PROFESSED COOK. Morfadflles de Mouton. Mutton Mortadelles. JLJORTADELLES are a kind of large Saufages, prepared with any fort of Meat, and take their name from the kind of Meat ufed; they are fometimes fmoaked as the German Saufhges, or made after this manner, viz. Bone a Leg of Mutton thoroughly, and mince above half of the Meat cut from the rnfide, with a few ilices of frefh Ham, Mufhrooms, Truffles, Gerkins, a few cloves of Garlick or Shallots, (firft boiled about a quarter of an hour, then? chopped ali together) fcraped Lard, Pepper and Salt, with a few- Yolks of Eggs to mix the ingredients ; fluff this inte- rne remaining part of the Leg, giving it the form of a large Saufage ; tie it faft in a roller, and braze it in a pan about its own bignefs, with a little Broth, a few glaffes of Brandy, a bottle of white Wine, a faggot of fweet Herbs, a few Cloves, Whole Pepper, Thyme, Laurel, Bazil, and Roots ; Jet it cool on the braze, and ferve it upon a napkin. G'tgot de Mouton en Venalfon. Leg of Mutton as Venifon. T ARD it with fine Lard, make a Marinate with hal'f a pint of Vinegar, a pint of red Wine, Pepper and Salt, Thyme, Laurel, Cloves, Nutmegs, pounded Coriander, and a few flices of peeled Lemon, and Onions ; warm all together, foak the Mutton in it about twelve hours, then roaft it ; ferve with a Sauce Poivrade in a boat : See Sauces. Gigot dc Mouton a la Servante. Leg of Mutton, in the plain Way. J^EG of Mutton plain boiled, and ferved with Caper Sauce, or ftewed Turnips, &c. PROFESSED COOK. Gigot de Mouton a la Modem* Leg of Mutton, in the Modena Fafhion. "DONE a Leg of Mutton all to fhe end, which you leave very iliort ; boil it till three parts done in Water or Broth ; then take it out, and cut the upper part croffways, into which fluff fweet Herbs chopped, feafoned with Pepper and Salt, and a few Spices, mixed with Butter and Bread Crumbs ; then put it into a ilew-pan, with a few fpoonfuls of the Broth, and a glafs of white Wine ; iinifh it, and add the Juice of a Seville Orange to the Sauce. Gigot de Mouton au Mditaire. Leg of Mutton, Military Faihion. 'IP HIS is in the nature of a la Mode Beef, being cut in pieces, larded with large Lardons, and feafoned with proper Spices to preferve it for fome time, as Military Gentlemen frequently carry it from place to place ; which I prefume is the reafon of its being called au Mllltaire. Gigot de Mouton aux Legumes. Leg of Mutton with Roots or Greens. DLAIN boiled and ferved with all forts of Roots, either ftewed, or boiled with the meat. Gigot de Mouton au Bacha. Leg of Mutton, Turkifh Faihion. ^pAKE up the Skin to the end, and lard the Meat all over with fcalded Celery, Taragon, a few An- chovies, pickled Cucumbers, Lard and Ham, feafoned with 2, few Spices ; fallen the Skin over, marinate the Leg in a little Oil, and paper it over to roafl ; ferve With a Sauce Piquante, as you will find in Sauce articles. L Gigot 146 < Tbe PROFESSED CooK. Gigot de Mouton a la St. Geran. Leg of Mutton a la St.Geran,from the Inventor's Name. "DONE a Leg of Mutton, without cutting the Skin, quite to the ftump, which muft be cut fhort ; chop the Meat, and make a Stuffing of it, with a few flices of Ham, Suet, Mulhrooms, Parfley, Cibol, and a triffle of Garlick; mix all together, with a few raw Yolks of Eggs, two fpoonfuls of Brandy, a good quantity of Lard cut in dice, Pepper, Salt, and pounded Spices ; fluff this Farce into the Skin, and few it up as to appear whole, and in its proper form ; boil it in Broth with half a pint of white Wine, a faggot of Parfley, one clove of Garlick, a few Cibols, three or four Cloves, Thyme, Laurel, and Bazil ; ferve with what Sauce you think proper. It is alfo ferved cold, either whole or fliced ; and in that cafe let it cool in the Braze. You may alfo garnifh like a cake with any forts of Colours, according to fancy or tafte. A Leg of Mutton is alfo larded through and through, brazed, and ferved cold with all forts of Sallading ; and is then called en Salade. Gigot de Mouton a la Madeleine. Leg of Mutton, Madeleine Sauce. "D R A Z K a Leg of Mutton till thoroughly done ; when half cold, put it on the Table-difh, and prepare a Batter with fome good Cullis and Butter, two Yolks of Eggs, a few Capers, Anchovies, chopped Parfley, Shallots, Pepper and Salt; bafte the Leg with half of this preparation, then ftrew it with a good deal of Bread Crumbs ; bafte it again, and fprinkle it with more Crumbs, then pour a fufficiency of melted Butter all over to foak the Bread Crumbs ; put it into the oven to take colour, and let it be hot enough to form a kind of a cruft ; ferve with the Sauce as above, which you will find in the Sauce articles. Du PROFESSED COOK. 147 Du C C H N. Of HOGS and PIGS. De la Connolffance & Dijjeflion du Cochon* How to chufe Hogs Meatj and to cut it up. OOG's Meat ought to hard and of a fine blooming colour, without any bad fmell occafioned by heat; that which is foft and of a pale red is not good ; nei- ther is it wholefome when Imall white fpots appear in the fleih. Pigs of fix or eight months old, are fit for pickled Pork, or to roaft ; thofe of a year or fifteen months, are better to make Bacon : Sucking Pigs fhould be about three weeks old, and are to be taken from the fuck for ule. All the meat employed for Saufages or Puddings, ought to be ufed direftly, the Guts particularly, as by keeping they apt to heat, and to burft. The Diflcdlion of the Urne is to be cut dole to the Ears quite through ; the Neck ferves for Haflets ; and the Ham is always cut intd thin flices for eating, mixing fat and lean. The Wild Boar is cut the fame way as the Hog, and the Marcajjln (or Sucking Wild Boar) is drefled the fame as the Sucking Pig. I lhall pafs over any further directions ; as every country has different ways of cutting up all forts of animals. A little attention to the practice will be of more fervice than all the theory that . can be given ; and found very ufeful, more particularly in the country. Cochon de Lait Roth Sucking Pig roafted. OTICK the Pig in the throat, as deep as the heart, that it may bleed well and die the fooner, as it makes it eafier to fcald ; when the water is pretty warm, put the Pig in it, holding it by the hind legs; when you L 2 find 148 *Tbe PROFESSED COOK. find the briftles coming off the tail by rubbing, take it out and rub it with a little Rofm, then hard with the hand ; when it is well fcalded walh it clean, and cut it open while warm ; take all out except the Kidnies, trufs it with three fkewers, one in the hind Leg, one in the fore, and one in the middle ; put into it a fag- got of Pariley, Shallots, Thyme, Laurel, with Pepper and Salt, and wipe it very dry before fpitting : cut 1 the Skin a little near the Neck, and alfo near the Rump, to hinder it from breaking in roafting ; when it begins to be warm, rub it all over pretty often with Oil, which will make the Skin very crifp ; take out the faggot when you ferve it up. The Englilh method of fluffing it is with Sage and Onions, Pepper and Salt. Cochon de Lalt en Galantine. Sucking Pig coloured. A FTER having fcalded the Pig as the former, cut -off the Head an4 Feet, and bone it without cut- ting the Skin ; cut fome of the Flelh to chop with Beef "Suet, Bread Crumbs, Cream, Salt, fine Spices, five or fix Yolks of Eggs, Pariley, Mufhrooms, Ham, Bacon, fome of the Pig's Flelh, Truffles, and Pifta- chio Nuts, all chopped together, and well mixed with a few fweet Almonds and hard Yolks of Eggs ; lay a down of the Forced-meat, then thin llices of Ham, and flices of Pig's Flelh, and fo continue till all is ufed^; roll it up in the Skin, and tie it very tight in a ftamine or roller, with fiices of Lard round it ; boil it in Broth, a pint of white Wine, a faggot of fweet Herbs, two or three Cloves, Thyme, and a Bay-Leaf; boil on a flow fire, and let it cool in the Braze ; ferve it cold, either whole or fliced. Cocbon *fhe PROFESSED COOK. 149 Cochon de Lalt au Maine Blanc. Sucking Pig, White Monks Fafhion. DONE the Pig thoroughly, except the head and feet, taking care not to cut the Ikin : Make a Farce (viz. ^j forced-meat) with Fillet of Veal, Beef Suet, Bread orumbs and Cream, chopped Parfley, Shallots, Mufh- ooms, Salt, and fine Spices, mixed with fix yolks of /aw Eggs; cut Ham and Bacon into dice to mix with he Farce ; fluff the Pig with this as if it was whole, bind it well, cover the back with thin flices of Lard, and tie it in a Napkin to boil in Broth and a pint of white Wine, a faggot of Parfley, green Shallots, one clove of Carlick, two of Spices, Thyme and Laurel, fliced Onions, Carrots and other Roots, Pepper and Salt : When done, if you propofe to ferve it hot, \vipe it clean, and ferve w r ith what Sauce you pleafe ; if cold, let it cool in the Braze, take off the Napkin and Lard, ifcrape the fat gently, and ferve upon a Napkin with .green Parfley round it. Cochon dc Lalt au Pere Douillet* i Sucking Pig in Jelly. ,'TTRUSS a Pig as for roafling, and put it into a Brazing- pan much of its own length, with flices of Veal and Beef, four CalPs Feet cut in pieces, a fmall Knuckle of 'Veal, a little Ham, a large faggot of ', Parfley, Shallots, two cloves of Garlick, a Bay Leaf, Thyme, four Cloves, a bit of Nutmeg, whole 'Pepper, and a little Salt; cover it over with flices of Lard, and boil it with a bottle of white Wine, and twice as much Broth; let it boil for about 'an hour, keeping the pan well flopped ; take care it does not boil fo faft as to crack it : When done, take it out gently, and put all the reft in a fmaller pan to fimmer; clean the Brazing-pan, and garnifh the bottom with fine green Parfley and Craw-fifh, laid in a pretty L 3 manner 150 I'he PROFESSED COOK. manner, then place the Pig upon this, back undermoft; fift the Broth, fkim it well, and add ilices of peeled Lemon, the whites of eight Eggs beat up with the fhells, and boil it till it is quite clear, and ftrong enough for a Jelly; ftrain it in a Napkin, and pour it upon the Pig, fo as to cover it quite over: When ready to ufe it, dip the Brazing-pan in warm water, and turn it over upon a napkin. N. B t Pere Dcuiilet, means tender or delicate. Roulades de Cochon de Lait, Sucking Pig rolled. the head and feet off; then cut the Pig in quar- ters, bone it quite, and put upon each quarter a* Farce made of rafped Lard and Bread Crumbs, three yolks of Eggs, chopped Parfley, Shallots, Mufhrooms, Pepper and Salt ; roll them round, tie them with Pack- thread, and braze in Broth and a little white Wine ;(; When done, Ikim and fift the Sauce ; add a little Cullis and a Lemon Squeeze, when ready to ferve. Cochon de Lait a la Bechamel. Sucking Pig a la Bechamel. 'TPAKE the remainder of a roafted Pig, cut it into fmall Pieces, and drefs it with Sauce Bechamel, f which you will find in the Sauce Articles.) You may alfo ferve it as a Blanquette, made with Bulter, chopped Mufh- rooms, a faggot of Parfley, Thyme, Shallots, two Cloves, and half a Bay Leaf; fimmer it fome time,, then add a fpoonful of Flour, Broth, Pepper nnd Salt j; reduce the Sauce and take out the faggot ; then put i the Fillets making a Liaifon with two yolks of Eggs, and a little Cream : Serve without boiling. PaupietteS *fbe PROFESSED COOK. 151 Paupkttes de Cockon de Lalt. Olives of Sucking Pig. well boned as the former for Roulades, take part of the ilelh and chop it with Suet, Bread Crumbs, and Cream ; pound all together, and add a fpoonfud of Brandy, chopped Parlley and Shallots, Mufhrooms, Pepper and Salt, mixed with fix yolks of Eggs ; roll this Farce in the fkin, cut into fmall pieces, and braze it in Broth and a glafs of white Wine, withi a few ilices of peeled Lemon : Serve with what Sauce you think proper. CocJ:on dz Lait en T'nnbak* Sucking Pig in Mukl, off the head and feet, and bone the reft ; take out all the meat without cutting the ikin, and chop it with Truffies, Ham, and Bacon; marinate this toge- ther in Oil, Pepper and Salt, Parlley and Shallots, finely chopped ; put the ikin in a fmall Stew-pan, and put. the Farce into it with all the feafbning, fatten the fkin round, and cover it over with ilices of Lard; boil it in Broth, with a pint of white Wine,. Ilices of Onions and Roots, a faggot of Parfley ,, Shallots, one Clove of Garlick, three of Spices, Thyme and Laurel : When done, ferve with Sauce EJpagnale, which you will find in the Sauce Articles. If you would have it for a cold Dilh, feafon it a little more, and let it cool in the Braz.e to ferve upon a Napkin. This dim takes its name from the Brazing-pan, being made in the form of a Kettle Drum ; alfo from fmall Moulds, made in the fame form, and bearing the fame Name. Hure de CocJoon en Sanglier* Hog's Head as Wild Boar. PUT the Head clofe to the Shoulder, bone the neck part, cut off the chops, part the flem of the noie as far as the eyes, cut the bone off, and lard the infide with 1 52 The PROFESSED COOK. with Bacon, feafoned with Pepper and Salt, and fine Spices; rub it all over with coarfe Salt, and half an ounce of pounded Saltpetre ; put it into a Pickling-pan, ivith half a handful of Juniper Berries, Thyme, Lau- rel, Bafil, Cloves, half a handful of Coriander; cover it and let it remain fo about eight days, then tie it well, and wipe it dry; boil it with three pints of red Wine and Water, Onions, Carrots, a large faggot of fweet Herbs, two cloves of Garlick, fix Cloves, half a Nutmeg, Thyme, Laurel, and two pound of Hog's Lard; taile the braze when about half done, and add Salt if necefTary : When it gives under the finger it is done; let it cool in the Braze, and ferve it cold; you jnay garnilh it with Bay Leaves, according to fancy. Ballon de Co ebon. Pork, in the Form of a Foot-ball. 'TpAKE a Hog's Head, cut off as the former, and bone it thoroughly ; take mofl of the meat, leav> ing but little upon the fkin, and chop it, feafoned with Pepper and Salt, fine Spices, chopped Shallots and Parfley; divide the lean meat from the Fat; chopalfo a Tongue, with fome Ham, Truffles, and Piftachio- nuts, and mix thefe laft together; put the fkin into a lage round ftew-pan, lay a down of the lean meat pre- pared, then a down of fat, then the tongue, and fo continue intermixing until it is full : If the Head does not furnifh fat enough, ufe freih Lard in its ftead: take care to put a little feafoning upon every down you lay, fatten it well, and tie it up in a cloth; boil it with a bottle of white Wine, a large faggot of fweet Herbs, Roots and Spices as in the Hure ; fimmer it about eight- hours; let it cool to half in its own Braze, then give it what form you pleafe ; lay a weight upon it, and ferve it whole or fliced, PROFESSED COOK. Ufage du Sang de CocJoon & autres. The ufe of Hog's Blood, and others. TjOG's is preferable to Calfs and Lamb's, although all ferve for the fame ufe: It is ufed either by it- felf or for black Puddings, as will be explained here- after : Poor People may ufe it with very little expence, by boiling fliccd Onions, and mixing them with the Blood for a fry. Petit Sale. Pickled Pork. / ~PHE beft Hogs for pickling are of about feven or eight months old : Cut the pieces to what bignefs you pleafe. For fifteen Pounds of meat, take a pound of pounded Salt, rub it well all over, and lay the pie- ces very clofe together. It will be fit for ufe in about a week, and is very good to boil with all forts of Por- ridge; but for this purpofe, it ihould be pretty frefh made, as it will give a better tafte to whatever it is ufed with. Echime a la Poivrade. Chine of Pork Poivrade Sauce. O ALT it about three Days ; then roaft it, and ferve with it Sauce Poivrade, as you will find in the Sauce Articles. This may be underftood for Spa-re-ribs, or any pieces with juft the tafte of fait; but a Chine, as cut in England mould lay in fait at leaft a week, and with caution may be kept very frefh much longer. Le Lard t comment k Faire. How to make Bacon for Kitchen Ufe. TEAVE as little lean as poffible; to every ten pound of meat, ufe a pound of pounded Salt, rubbing it very well all over; put the pieces one upon another, upon boards in the cellar, and a board over, with weights 154 The PROFESSED COOK. weights; leave it fo about a month, then hang it up to dry : The hardeft is the beft moftly for larding. It is not to be fmoked. Quev.cs de Cochon de Plufieurs Faxons. Pig's Tails of different Falhions. "DOIL the Tails in Broth, with a clove of Garlick, Pepper, Salt, Laurel and Thyme ; when done very tender, ferve with what Sauce you pleafe. You may alfo broil them with Sauce Remoulade in a Sauce Boat; alfo with ftewed Cabbages, or any other Vegetables. Pleds de Cochon a la St. Menehoult. Pig's Feet brazed and broiled. f*VLEAN the feet very well, and cut them in two; put a thin flice of Lard between, and tie the two pieces together; fimmer them eight hours with two glaffes of white Wine, one of Brandy, fome Hog's Lard, fine Spices, a faggot of Parfley, Shallots, a clove of Garlick, two of Spices, Thyme and Laurel ; when done, let them cool in the Braze, unite them, and bafte with the Fat of it, and Bread Crumbs ; broil of a fine Colour,' and ferve with or without Sauce. Orellles & Panache de Cochon deplujieurs Faxons. Pig's Ears of different Fafhions. T> UB them a little every morning, for three or four days, with Salt, a few Laurel Leaves, Thyme, Bafil, and a few pounded Cloves ; then boil them in water alone, or with green or dried peas ; make a Puree of the 1 Peas, to ferve upon the ears, or ferve them with Sauce Robert. You may alfo cut them in fillets called en Menus droits, and ferve them broiled or fried, either with brown Sauce, or white Fricaflee. They are alfo often ferved with the feet, as directed in the lafl receipt. Boudlna fbe PROFESSED COOK. '55 Boudins de Cochon. Black Puddings. one pint of blood, put two pounds of Lard, half a pint of Cream, Salt, and fine Spices ; boil half a Dozen of large Onions in fat Broth, with a faggot of Parfley, Shallots, Thyme, Laurel, Bafil, Pepper and Salt, and half a handful of Coriander tied in a lin- nen cloth ; when the Onions are very tender, chop them fine, mix them with the Blood, and fill the Guts, but not too full ; when well tied put them in boiling water : you will know when they are done, by pricking them with a pin, if the Fat comes out inflead of the Blood. Sou dins de ,Saint Germain. St. Germain Puddings. feveral Onions into dice, and boil them quite tender in the quantity of Hog's Lard you propofe to mix with the. Blood ; feafon with Salt and fine Spi- ces, and finiih as the former. Boudins Fins. Fine, delicate Puddings, better than'the former. /^HOP eight or ten Onions very fine, and put them into a Stew-pan, with a quarter of a pound of Lard ; Pmmer very flowly till they are quite done ; take, them off the fire, add half a pint of Cream, a pint of Hog's Blood, fix yolks of raw Eggs, two pound of Lard cut in fmall dice, Salt, and fine Spices ; mix all well toge- ther, and finiih as in the former directions. Boudins Blancs. White Puddings. t>OIL a dozen of Onions in fat Broth, with a faggot of Parfley, Chibol, two Shallots, three Cloves, Thyme, Bafil, a little Coriander tied in a bag, Salt and Pepper ; 1 56 The PROFESSED COOK. Pepper ; boil them till no liquor remains, and mafh them very fine ; boil alfo a handful of Bread Crumbs in a pint of Milk, until it becomes of the confidence of a foft pafte, and mix it with the Onions ; pound a quarter of a pound of fweet Almonds, and fift them in a ftamine with half a pint of warm Cream ; add eight yolks of raw Eggs, half a pound of Lard, cut in fmall dice, Breafts of roafled Poultry chopped very fine, Salt, and fine Spices ; mix all well together, and boil as the former. They require but a fhort time, and ought to be pricked with a pin to hinder them from burfting. They will be the better for being boiled in- Milk. Boidins Blancs Communs. Common White Puddings. T)OIL Onions as the preceding, according to what quantity you pleafe; chop them very fine, and mix them with Bread Crumbs foaked in Cream, and fifted in a fieve ; add half a pound of Lard cut fmall, eight raw yolks of Eggs, Salt and Spices ; mix it very well, and boil in boiling water. Boudins de Foyes de Merlans. Puddings of Whitings Livers. JJAVE about two dozen of Whitings Livers accord- ing to their bignefs ; walh them very clean, and cut them fmall ; give them a fry in Hog's Lard, then let them cool ; boil a couple of fliced Onions in three half pints of Cream, with one chopped Shallot, Par- iley, half a Laurel Leaf, and a little Bafil, until the Cream is reduced to half ; then fift in a fieve, and add eight or ten yolks of Lggs, half a pound of Flee cut into dice, and the fried Livers, with fait and fine Spi- ces : don't fill the Guts too much for fear they Ihould burft ; boil in boiling Water about a quarter of an hour. When you ufe them broil them in paper cafes, as Tie PROFESSED COOK. as white Puddings. This may be done with the Li- vers of any other kind of Filh. , Boudins de Foyes Gras* Fat Liver Puddings. f TTO make eight links of Puddings, chop eight fat Livers very fine; boil fix Onions in fat Broth, with a faggot of Parfley, Chibol, half a clove of Garlick, two of Spices, Thyme, Laurel, Bafil, and a little Coriander, tied up in a Bag ; when thoroughly done, take out the faggot, and chop the Onions very fine ; add half a pound of Lard cut into dice, half a pint of Cream, three .half pints of Hog's Blood, Salt, and fine Spices ; mix all well together, put it over the Fire, juft to warm it, flirring it continually for fear the Blood fhould flick to the Bottom ; when it comes to a proper confiftence, finim as all former directions. Boudins d'Ecrevifles* Craw-filh Puddings. I) OIL half an Hundred of Craw-fifh for about a Quarter of an Hour, then pick the Tails, which you cut into fmall Dice ; pound the Shells and Spawn, and fimmer them in Butter for about an Hour ; then ftrain them in a Stamine, as to make Craw-fifh But- ter; boil the Tails with the White of Fowls roailed, and finely chopped, Bread Crumbs foaked in Cream, eight raw Yolks of Eggs, a few Onions roafted, two fat Livers cut fmall, half a Pound of Flee alfo cut fmall, and the Craw-fifh Butter ; add two or three Spoonfuls of good Cullis, Salt, and fine Spices, and finifh as the fat Liver Puddings. ' Boudins de Faifand. Pheafant Puddings. \J[ INGE the Meat of a roafted Pheafant very fine, chop the Bones fmall, and foak them about three Hours in a Pint of Cream ; boil half a Dozen Onions in 158 *Ihe PROFESSED COOK. in fat Broth, with a faggot of Parfley, green Shal- lots, one clove of Garlick, two Cloves, Thyme, Lau- rel, Pepper and Salt ; let it boil till the Liquid is quite reduced to a thick confidence ; chop the Onions very- fine, and mix them with the Meat, adding Bread Crumbs ibaked in Cream and fifted, and the Cream wherein you foaked the . Bones ; add eight Yolks of raw Eggs, three quarters of a pound of Lard cut fmall, Salt, and fine Spices : When mixed well, finilh as all the former. Boudins de Lapins. Rabbit Puddings. "DO AST a good large Rabbit, or two fmall ones, till three Parts done ; chop all the Meat very fine, with the Liver, and foak the Bones as in the laft di- rections ; finrfh them in the fame manner. Puddings may be made of all forts of Poultry or Game. Cer-velafs Fumes. Large fmoaked Saufages. A CCORDING to the quantity defired, chop frefh Pork, as for common Saufages ; feafon it with fine Spices, and ufe the largeft Guts ; fill them very full, and hang them in the Chimney about three Days, or more if you pleafe ; boil them in Broth, with a little Salt, Pariley, Shallots, a Clove of Garlick, Thyme, and Laurel ; let them boil ilowly about three Hours : Serve them cold. N. B. Wood Fire is beft for all fmoaked Meat, and all forts of Cervelatf are beft that come from Germany ; they are made equally of any kind of Meat, much in the fame manner as what the French call Mortadelles, and what are commonly called in England Bologna Saufages, or Meth worth. Cervelats PROFESSED COOK. 159 Cervelats de Plujleurs Faxons. Smoaked Saufages of different Sorts. T F you would have them with Truffles, obferve the fame method as the former, only adding chopped Truffles, firft fried in Lard, with Shallots or Onions alfo fried ; mix all well together, and finifh as the preceding. SauciJJes de Cochon. Common Pork Saufages. HPAKE frefh Hog's Meat, (more fat than lean) chop it well together, and feafon with Salt and fine Spices ; do not fill the Guts too full ; broil on a flow fire. Saucljfes en Crepinettes. Saufages in Cowl. I" T is the fame fort of Meat, wrapped in Veal Cowl, which you do to what bignefs you pleafe, and broil ilowly. It is equally good, and takes lefs time in doing. It may alfo be broiled or fried without being wrapped in any thing, but only rolled out to what length and bignefs you pleafe. SaudJJes de Veau en Crepinettes. Veal Saufages in Cowl. 'T'AKE of Fillet of Veal, according to what quan- tity of Saufages you would make, and chop it very fine ; take alfo as much Beef Marrow cut in fmall dice, and mix it very well with the Veal, feafoning according to tafle ; broil in Veal or Pork Cowl as the above. Thefe may be varied to any tafte, the fame as Pork or any others. Savctjjts i 60 The PROFESSED COOK. Saucljj'es de 'Plufieurs Fafons. Saufages of different Sorts. ^\F whatever tafte you would make your Saulages, always have full as much, or more fat than lean Meat. If you would give them the tafle of Gariick, fcald it foiiie time before you chop it to mix with the Meat. Parfley muft be managed the fame way; and Onions muft be fried till almoft done before mixing ; taking care that the flavour is not too ftronp; of any of them. You may alfo ufe Truffles chopped very fine and mixed with the Meat ; fuch as have been ufed before for any other purpofe, either boiled, or in pies, may ferve again for this., Saucijfes de Champagne* Saufages with Champaign Wine.. f H O P lean Pork Meat rather cosrfly, cut the Fat into dice, and feafon with Salt and fine Spices; then add a pint of Champaign Wine, mix it well with the Meat, and let it marinate about ten or twelve hours ; then drain your Wine, and make your Sau- fages as before ; hang them in the chimney for two days, and boil as in all other directions. S LIC , E Timbale de Boudin. Pudding in Moulds, feven or eight middling Onions, and fry therfl in Lard over a flow fire, until they are quite donej i take them off the fire, and add chopped Shallots, Parfley, Salt and fine Spices, eight raw Yolks of Eggs, a pound of Lard, and three half pints of Hog's Blood; mix all well together; garnifh the bottom of your Mould, or Stew-pan, with thin flices of Bacon, and upon this a bit of Cowl, as large as the Pan ; fatten it i at top, and bake it in the oven of a middling heat ; when *fbe PROFESSED COOK. 161 when you judge it to be done enough, turn It over gently upon the Difli; take 6ffthe Bacon, wipe the Fat, and pour over it a Cullis Sauce, with Pepper and Salt. Saucijjes d la Mariniere. Saufages, the Sailor's Falhion. "CRY a dozen of fmall Onions in Butter, with a fag- got of Parfley, Shallots, a clove of Garlick, Thyme, Laurel, Bafil, and two Cloves ; fimmer flowly until the Onions are done; take out the faggot, add a little Flour and a pint of red Wine ; make it boil, and put in it what quantity of Saufages you pleafe ; reduce to the confidence of a Sauce. A little before' ferving, fkim the Fat clean off, add a pounded Anchovy, a few fmall Capers, and a drop of Vinegar; garnilh the Dilh with fried Bread. Saucijjes d la Saint Cloud. Saufages, Saint Cloud Fafhion. DUT as many Saufages into a Stew-pan as you think proper, with two glafles of white wine, and one or two fpoonfuls of Oil ; limmer them flowly ; when done, drain the Saufages, fkim the Fat, add a little Cullis, and reduce to the confidence of a Sauce : Serve upon the Saufages. Saucijjes d la Sainte Meneboult. Broiled Saufages. pRY half a dozen fliced Onions in Butter ; when done let them cool, and add two chopped Ancho- vies, Pepper, a little pounded Annifeed, and rafped Lard ; mix all well together to make a Farce ; boil the Saufages about a quarter of an hour, with a glafs of white Wine and Broth, then peel the Guts off, and garnim them round with the Forced-meat, and tie them up in bits of Cowl ; dip them in melted Butter, M and 1 62 Ttoe PROFESSED COOK. and drew them with Bread Crumbs ; put them into the oven for about half an hour to take a good colour, and to bake the Cowl : Serve upon a Cullis Sauce with a Lemon Squeeze. Sauctffcs aux Fines Herbes. Saufages with fweet Herbs. C* ARNISH a Stew-pan with a few flices of Fillet of Veal and Ham, and foak them about half an hour ; then put in your Saufages, with two cloves of Garlick, a faggot of Parfley, green Shallots, a little, fprig of Fennel, Thyme, Laurel, two. Cloves, chop- ped Mufhrooms and Shallots ; add a glafs of white Wine, and boil on a flow fire about half an hour ; take out the Garlick and faggot, and add a little Cul- lis -; fkim the Fat very clean, fift the Sauce in a fieve, feafon it with Pepper and Salt, add a Lemon Squeeze, and ferve upon the Saufages. Sancijjes an Gratin. Saufages au Gratin, viz. Catching to the Dim. T5OIL fhort thick Saufages in a little white Wine, with two Cloves, Thyme, Laurel, one Onion fliced, and one clove of. Garlick ; when done, peel the Guts off, and dip them in Butter mixed with Muftard, then roll them in rafped Parmefan Cheefe ; have as many bits of fried Bread as Saufages, and as long ; garnifh the bottom of the Difh you intend to ferve with a little Cullis and Bread Crumbs ; put it on afhes fire, and mix a little Parmefan with it ; then lay in a bit of the fried Bread and a Saufage, and fo on till you have done ; leave it on the fire until it forms a Gratin ; co- lour the top of the Saufages with the falamander, and ferve upon them a good clear Cullis. Saucijfn 163 Saucijjes en Ragout ou Puree. Saufages as Ragout, or with any Sorts of Porridge. p O R K and Veal Saufages may be drefled in many different ways. Being boiled with a glafs of Wine and Broth, and a faggot of fweet Herbs, you may ferve them with what Sauce you think proper ; with ftewed Turneps, Cabbages, or any other forts of Gar- den Greens ; alfo with Peas or Lentil Porridge. You may braze them with Truffles, putting a glafs of white Wine into a fmall Brazing-pan, then iliced Truffles, then Saufages, and fo on; cover it over with thin flices of Lard, flop the Pan very clofe, and fimmer on a very flow fire : When done, add a little Cullis and Confommee, give it a boil to ikim the Fat, and ferve upon the Saufages and Truffles. The laft is called a r Eftoufade ; viz. Stifled. The fame of any other Diihes after the fame manner. Andouilles de Cockon. Pork Chitterlings, or large Saufages. A CCORDING to the length and bignefs you would have them, cut the large Guts in proportion, and when they are very clean, marinate them five or fix hours in a glafs of white Wine, two cloves of Gar- lick, Thyme, Laurel, and Bafil ; then cut frefh Pork and fome of the Lard and Fat Guts into Fillets ; mix all together, feafoned with a little pounded Annifeed, Salt, and fine Spices, and fill the Guts ; (not too full, for fear they fhould burft;) when well tied at both ends, put them in a veflel juft of their length, and boil them with half Water and Milk, Salt and Pepper, a frggot of Pariley, green Shallots, a clove of Garlick, three Spice Cloves, Thyme, Lau- rel, Bafil, and a little of the Lard ; when done, let them cool in their Broth, and wipe them well before you broil them. You may alfo hang them to fmoke, and they will keep a long time. M 2 Andouilles 1 64 7/fo PROFESSED COOK. Andouilles de Bceuf* Beef Chitterlings. 'T'AKE Beef's Guts well cleaned as the former, and' foak them in the fame manner ; cut into Fillets Beef Palates and Tripes, both firfl boiled till three parts doire ; alfo cut into fmall pieces, Cow's Udder and Pickled Pork; mix alt thefe together, adding diced Onions firft fried in Lard or Butter, three or four raw Yolks of Eggs, Salt, and fine Spices ; then fill the Guts, and boil them about half an hour in fat Broth, with half a pint 'of white Wine, a faggot as the former, Thyme, Laurel, Baiil, fliced Carrots and Parfneps ; let them cool in their Liquor. Inftead ot the Beef's Palates, you may ufe the Tongue. Andouilles de Veau. Veal Chitterlings. OCALD a Calf's Chaudron and fome Udder about a quarter of an hour, and then cut them into Fillets with a pound of Pickled Pork ; mix all together, and add a few chopped Shallots, Salt, fine Spices, three or four fpoonfuls of good Cream, and four Yolks of Eggs ; finilh thefe as all the former- Andouilles de Rouen. Chitterlings in the Rouen Fafliion. / T 1 AKE a Calf's or Lamb's Chaudron, and fome JL Pork Flee, and cut them into fmall pieces ; feafon them with a little pounded Annifeed, Salt, and fine Spices ; boil them in Milk and fat Broth, with a fag- got of fweet Herbs, and a few fliced Onions ; let them cool in the Liquor in which they are boiled. Andouilks PROFESSED COOK. 1 65 Andomlles a PAngloife. Chitterling Engliih Falhion, fliced Onions in Butter till they are half done ; cut Calves Ears and Lambs Chaudrons, firft boiled, into fmall bits ; cut alfo fome Pickled Pork, frefti Lard, and Breaft of Fowl, and mix all together with the Onions, adding a few chopped Shallots, a little Parfley, Salt, and fine Spices ; boil them in fat Broth, with half a pint of white Wine, Thyme, Laurel, Bafil, Salt, and a faggot ; finim as all the former,. Andoullles de Glbler. Chitterlings made of Game. ''TAKE all the Flefh of a good kept Rabbit, a Calf s Chaudron, frem Lard, and diced Onions half fried In Lard or Butter ; mix all together, adding Salt and fine Spices, chopped Shallots, Nutmeg, and Powder of Bafil ; finifh them as all the reft. When you want to ufe them, dip them in the Fat of their boiling, and roll them in Bread Crumbs to broil.. You may make ihe fame with any forts of Game. Andouilks a la BccbameL White Chitterlings. COAK a flice of Ham over a ilow fire, about a quar- ter of an hour, with a clove of Garlick, Parfley, green Shallots, Thyme, a Bay Leaf, Bafil, and a bit of Butter ; add half a pint of Milk ; reduce it, by 'boiling, to half ; then fift it in a fievc, and put to it a handful of Bread Crumbs ; fimmer it till it becomes quite thick : Cut a Calf's Chaudron into fmall Fillets, with a piece of frefh Pork, and fome of the Lard ; add fix Yolks of raw Eggs, Salt, and fine Spices ; boil them in half Milk and Water, with a faggot, Salt, and Pepper ; and drefs them as all others. M 3 Andoullles The PROFESSED COOK. Andovllles de PoiJJbn. Chitterlings of Fifh. ''PAKE an Eel's Skin inftead of Guts, ufe what forts of Fifh you pleafe, and cut off all the Flefh ; pound the Bones, and boil them in red Wine, with two fliced Onions, a clove of Garlick, Parfley, green Shallots, Thyme, and Laurel, until it is reduced to half; fift it in a fieve, and mix the Fifh-meat with it, cut in dice ; add fix or eight Yolks of raw Eggs, Salt, and Spices ; cut the Skin of an Eel into lengths of five or fix inches, and fill them as you do Guts ; boil them in Broth and red Wine, with a faggot of fvveet Herbs, Salt, and Pepper : Let them cool in their Liquor ; and ferve them broiled. Andomlles a la Flamande, Chitterlings Flemifh Fafhion. 'T'AKE Chitterlings of Veal or Pork, and boil them with Savoys cut in quarters (firft fcalded and tied) in good Broth, with a faggot of Parfley, green Shal- lots, a clove of Garlick, Thyme and Laurel, two Cloves, a little Nutmeg, Pepper and Salt; when done, drain the Chitterlings and Cabbages ; put them upon the Difh you intend to ufe, and ferve upon them a good Cullis Sauce, rather thick, Andoullkttes de Veau au Parme/an. Small Chitterlings with Parmefan Cheefe. J H O P fome Fillet qf Veal coarfly, cut as much Hog's Lard into dice, and mix them together ; add chopped Parfley, green Shallots, Pepper, Salt, and five Yolks oi" raw Eggs ; roll up this Forced-meat in thin flices of Veal, tie them faft with packthread, and put them into a Stew-pan with thin ilices of Ba- con, and a glafs of white Wine ; when you judge they are done enough, untie them, and fift the Sauce in a fieve $ The PROFESSED COOK. 167 fieve ; add a little Cullis to make a Liaifon, and re- duce it till it becomes pretty thick ; put half of it in the Diih you intend to ufe, with rafped Parmefan, then the Chitterlings upon thefe, and fome more Parmefan over them ; and bafte them with the remainder of the Sauce ; fimmer fome time over a ilow fire, and co- lour the upper part with a Salamander or a Brazing- pan cover : Serve with a ftiort Sauce. Saucijjbns de Sangller. A thick Ihort Saufage made of Wild Boar Meat. ACCORDING to the quantity you would make, take the Ingredients in the following proportion ; to one pound of Meat add half a pound of Hog's Lard, one ounce of Salt, and a few Spices, adding a little Saltpetre to redden the Meat ; put all together in a Tureen, with a little Muikado Wine ; let it marinate about four-and-twenty hours, then fill the Guts, and let them foak in a little Wine, with Salt, Shallots, Thyme, and Laurel ; after foaking, hang them in the chimney, until they are quite dry. When you ufe them, yon may braze them about n hour ; though moft people eat them as fmoaked, and always cold. SauciJJbns au Brodequin. Sanfages racktied, viz. Made fquare between Boards. *"PAKE four fmall Boards, a foot long, and three inches broad, by which you may form your Sau- fages ; chop about three pounds of frefh Pork with a great deal of fat Meat, the Fleih of a long-kept Par- tridge, a pound of Leg of Mutton, a pound of Hog's Lard cut in dice, a quarter of a pound of Piftachio- Nuts, half a pound of Truffles cut in dice, five raw Eggs, Salt, and fine Spices ; mix all well together, and pnt them into a Cowl, which fatten between the four Boards ; boil it with white Wine and Broth, Salt and Pepper, a faggot of f.vcet Herbs, three Cloves, M 4 i68 The PROFESSED COOK. one of Garlick, green Shallots, Thyme, Laurel, and Bafil ; let it cool in the Liquor, to eat cold. de falre les Jambons. The Method of making Hams. A CCORDING to the quantity of Hams YOU have to make, prepare a Brine, more or lefs, after this manner ; put into a Tub all forts of fweet Herbs, fuch as Marjoram, Winter Savory, Balm, Thyme, Laurel, Bafil, Juniper Berries, a good deal of Salt, and Salt- petre, with a liquid of half Lees of Wine and half Water : Let all thefe Herbs infufe for two days, then fqueeze them well, and fift the Brine clear ; then put in the Hams to foak for about a fortnight; after which time drain them, and hang them to dry. If you would keep them long, rv:b them for fome time with Lees of Wine and Vinegar, and ilrew them with Allies. Jambon de Mayence. Weflphalia Hams. HEN they are pretty frelh, boil them to half without foaking ; then take up the Skin, and roll them in Paper, firft buttered ; finiih with roafting, bailing now and then with a little Brandy. They eat very good either hot or cold. Any kind of Hams may be drefled the fame way. Jambon en Gelee. Ham in Jelly. COAK the Ham, fo that it may be pretty frefh, and boil it in Water, with Laurel, Thyme, and Bafil ; when half done, put it into a Brazing-pan much of its own bignefs, upon flices of Veal Fillet, and a Knuckle of Veal at top ; boil it in two Bottles of white Wine and Broth, with two Lemons flicecl and peeled, a large faggot of Parfley, green Shallots, a clove of Garlick, fix of Spices, Thyme, and Laurel ; reduce the Broth until PROFESSED COOK. 169 until it is fit to make a Jelly, fldm it well and fift it ; let it cool, and ferve it with the Ham. This Jelly fnould be clarified with Whites of Eggs, as moft others are done, otherwife it will look thick and dif- agreeable. Jambon au NatureL . Ham drefied the common Way. T F long kept, foak it fome time ; if frefh, you need not; pare.it round and underneath, taking, care no rufty part is left ; tie it up with packthread, put it in a Brazing-pan much of its own bignefs, with Water, a faggot, a few Cloves, Thyme, and Laurel Leaves ; boil on a flow fire about five hours, then add a glafs of Brandy, and a pint of red Wine ; finifh boiling in the fame manner. If to ferve hot, take up the Skin, and itrew it over with Bread Crumbs, a little Parfley finely chopped, and a few bits of Butter; give it co- lour in the oven, or with a falamander. . If to keep cold, it will be better to leave the Skin on. Jambon Roti. Roafled Ham. DARE the Ham as for boiling; but as it ftiould be much frefher for roafting, fo it mnft foak longer if old; foak it four-and-twenty hours with a bottle of white Wine, and bafte it with the Wine while roafting : When done, you may finifh it as the former ; and having fkimmed the Dripping with which it was bafted, reduce it to the Confidence of a Sauce, and ferve it with the Ham. Jambon a la Braife. Brazed Ham. COAK a Ham according to your judgment in regard to its faltnefs ; pare it as the former, and put it into a Brazing-pan of its own bignefs, with Broth, a large 170 'The PROFESSED COOK. large faggot, two cloves of Garlick, fix of Spices, four Bay Leaves, Thyme, Laurel, a few iliced Onions, Carrots, and Parfneps, but no Salt ; when half done, add a glafs of Brandy, and a pint of Wine ; braze it ilowly, and when finished take up the Skin : Serve with what ftewed Greens you think proper, or with a relifhing Sauce. Roties de Jambon* Toafted Bread and Ham with Eggs. 'TPOAST bits of Bread of what bignefs youy pleafe, fry them in Butter of a good colour ; take as many flices of Ham, and foak them over a flow fire in Butter till they are done, turning them often ; then lay them upon the Bread ; put a little Cullis into the fame Stew- pan, give it a boiling, fkim the Fat clear off, and add a little Broth and Vinegar ; boil a moment, and ferve upon the Toaft. The Ham is prepared the fame, if you would ferve it with poached Eggs, or any forts of ftewed Greens. Filets de Pore Frais. Frefh Pork Fillets. *TpAKE the fmall Fillets found in the infide of the Loins, which are called Filets Mignons, viz. Favou- rite ; cut them into fmall bits, beat them flat with the handle of a knife, and marinate them about an hour in a little Oil, with chopped Pariley, green Shallots, Mulhrooms, Pepper, and Salt; make the Herbs ilicklj to them as much as poffible, and ftrew them over with ' IJread Crumbs ; broil them over a flow fire, and bafte "with Oil or Butter; ferve under, a clear Sauce of Veal Gravy, with a little Verjuice, or a Lemon Squeeze ; or with any other Sauce. Cotektttt *Tbe PROFESSED COOK. 171 Cotelettes de Pore Frais. Frefli Pork Stakes. /^ U T a Neck of Pork which hag been kept fome * time, and pare the Stakes properly ; you may drefs them in the fame manner, in every refpect, as Veal Cutlets, and in as many different ways ; ferving them with any forts of flewed Greens or Sauces. Lcwgues Fourees de Pore. Porker's Tongues fluffed. '"p AKE what quantity of Tongues you think pro- per, cut the Roots off, and fcald them juft enough to peel ; then fait them with common Salt and Saltpetre, and put them clofe in a Pan with, chopped Pariley, Shallots, Thyme, Laurel, Bafil, Coriander, Juniper Berries, a fmall quantity of each ; Jay a weight upon them to prefs them tight, cover the Salting-pan clofe, and let them remain in a cool place for about ten days ; then take the Tongues out of the Seafoning, fluff them into Hog's Guts or Beef's, tie them up clofe, and hang them in the chimney to dry : When you want to ufe them, boil them in half Water and Wine, with a faggot of fweet Herbs, a few Cloves, and fliced Onions : Let them cool in their Liquor. N. B. The Coal Fire will not give that flavour to any of thofe dried Saufages or Cervelats, &c. &c. as thofe have which are im- ported from Germany or Italy ; but whoever would make a trial here in any out-houfe with Saw-duft and fweet Herbs dried, will come very near to them, The Juniper-tree is much ufed abroad for this purpofe, 172 fhe PROFESSED COOK. De VA I G N E A U. Of LAMB. T AMB in England is good in all feafons, arid of great refource in Cookery, as every part of it may be ufed in many different ways, where variety' of difhes are required. It ought to be fat and very white. The Fore-quarter is of more ufe than the Hind one in the number of difties. Tele d'Aigneau a la Plucke *uerte. Lamb's Head with a pale Green Sauce. f'UT the Chops of one or two Lamb's Heads to the Eyes ; fcald them in hot Water, and give them a boil in a fecond ; then put them into a Stew-pan upon thin flices of Lard, a little Broth and white Wine, a faggot of fweet Herbs, a clove of Garlick, Salt, and whole Pepper ; when boiled enough, lift the Broth, and reduce it to the confiftence of a Sauce, adding a little Butter rolled in Flour, and a middling quantity of Parfley chopped fine : Make a Liaifon, and ferve upon the Heads. Tete (TAigneau a la * Mordienne* Lamb's Head, a la Mordienne. TpREPARE one or two Lamb's Heads as the preced- ing ; fcald them well, then put them into a Stew- pan much of their own bigncfs, upon thin flices of JLard, with half a Lemon, fliced and peeled, and Broth ; fimmer on a flow fire, and make a Sauce after this manner : Simmer a flice of Ham, with two fpoonfuls of Oil, a faggot of Parfley, green Shallots, one clove of Garlick, a little Bafil, two Cloves, chopped Mufh- * The Name of the Inventor, rooms, tte PROFESSED COOK. 173 rooms, Confommee, and a glafs of white Wine ; re- duce to the confiftence of a Sauce; take out the faggot, fift and fkim the Sauce, and ferve upon the Head. fete d'Aigmau de plujleurs Faxons., Lamb's Head in different Manners. A LWAY S fcald the Heads very clean firft ; then boil them in Broth, with Verjuice-Grapes, if in feafon, or Lemon Slices, Salt, and Pepper, a faggot of fweet Herbs, two Cloves, Thyme, and Laurel ; when done, open the Brains, and ferve with a Sauce made with one or two fpoonfuls of Verjuice, or . Le- mon in proportion, a little Cullis, chopped Parfley, a bit of Butter and Flour, Pepper and Salt, and a little Nutmeg : Make a Liaifon and ferve upon the Heads. You may alfo ferve them with a Spanilh or Italian Sauce, Truffles, or Mulhrooms ; (which you will find in Sauce Articles) or with any other you think proper. fete (TAlgneau au Pontife. Lamb's Head, Pontiff Sauce. /^ H O P fome Mnfhrooms, and cut fome fat Livers into dice ; put thefe into a Stew-pan with a little Cullis, a glafs of white Wine, a faggot of fweec Herbs, one chopped Shallot, a very little Bafil, Pep- per and Salt, and a bit of Butter ; when this is done, take one or two Heads three parts boiled; cut the Tongues into dice, which mix with the Sauce ; take out the Brains, and inflead thereof, put in the before- mentioned Ragout, which you cover over with the Brains ; flam the Heads, and bafle them over with a little of the Sauce, Bread Crumbs, and melted Butter ; give them colour in the oven, or with a falamander, and ferve under them a Sauce av Pontife, which you will find in Sauce Articles. The PROFESSED COOK. fete d'A'tgneau a la Conde. Lamb's Head Conde Fafhion. T>RAZE one or two Heads in a white Braze, and ferve with a Sauce made with Verjuice, two Yolks of Eggs, fcalded Parfley chopped, coarfe Pepper, a pat of Butter, 'a little Cullis, Salt, and Nutmeg ; make a Liaifon without boiling, and ferve upon the Brains. I/fit d'A'igneau de plujieurs Fa$ons. Lamb's Head, with all its Appurtenances, in different Manners. T SSU is the Head, Heart, Liver, and Chitterling, which muft be all very well fcalded in boiling Wa- ter feveral times ; then boiled all together in Broth or Water, with a few dices of Lard, Pepper, and Salt, a faggot of fweet Herbs, one clove of Garlick, and two of Spices ; you may alfo add bits of Pickled Pork : When done, put the Head in the middle, and all the reft round, cut into pieces, with the Pickled Pork ; ferve with what Sauce you pleafe. You may alfo ferve this in a plain way, with only fharp Sauce in a boat, made with a few chopped Shallots, diced Onions, Pepper and Salt, a little Broth, and white Vinegar ; infufe this about an hour or two ; warm it, and fift it. It may alfo be dreffed as a Chicken Fricaffee. Epauk d* Aigneau a la Daupkme. Shoulder of Lamb Dauphin Fafhion. T>ONE one or two Shoulders of Lamb, all to the Handle-bone ; chop fome Truffles or Mufhrooms, and fat Livers, which mix together with fcraped Lard, Pepper and Salt, Parfley, Shallots, and two Yolks of Eggs ; roll this Farce in the Shoulders, and braze them in a Pan much of their own bignefs, with a little Broth, a few dices of Lard, a glafs of Wine, a fag- got I The PROFESSED COOK. 175- got of fweet Herb's, Pepper and Salt ; when done, ferve upon Hewed Spinach, or any other forts of Garden Greens. Epauk d'Algneau a la Voifme. Shoulder of Lamb Neighbour Falhion. pREPARE one or two Shoulders of Lamb as the former, fill them with Forced -meat of roafted Fowls, Bread Crumbs foaked in Cream, Calf's Udder, Pepper and Salt, chopped Parfley, Chibol, (or green Shallots, which are much the fame) mixed with Yolks of Eggs ; roll them round and Fatten them very well, to hinder the Farce from getting out ; lard all the up- per parts with middling larding bits, and boil them in good Broth with a faggot; when done, fift^the Sauce in a lawn fieve, and reduce it to a Glaze, to put over the upper part with a light brulh : Serve with what Sauce you pleafe. Quartter d'Aigneau en Crepine. Quarter of Lamb in Cowl. "DONE a Fore-quarter of Lamb without cutting the Skin, and make a Farce after this manner : Cut three middling Onions into dice, and fry them in Lard ; when almoft done, add a few chopped Shallots, Powder of Bafil, Parfley, Salt, and fine Spices a fmall quantity, four Yolks of Eggs, two fpoonfuls of Cream, and half a pint of Lamb's Blood ; fimmer over the fire without boiling until it becomes pretty thick ; put this preparation into the Lamb, roll it up in Cowl, and roaft it, bailing with Butter, or a thin Batter and Bread Crumbs ; give it colour in the oven, and ferve under it a Sauce an Canard, which you will find in Sauce Articles. 176 The PROFESSED COOK; % Rot de Elf d'Algneau au Monarque. (For Rot de Elf d'Aigneau, fee the Explanation in the Direction for Mutton.) T T is to be cut the fame way, although unufual in England ; I (hall follow the Author's direction as near as poffible, as it may be done in all families, though at prefent confined to few. Cut Truffles, Pickled Pork, and fat Livers into flices, adding fliced Onions, and Fillets of Anchovies, feafoned with Pepper, Salt, and Nutmeg ; take up the Skin of the Lamb cleanly ; fcarify the Flefh under in feveral places, and put the firfl preparation into it properly diversified, and then cover it all over with a Farce made of fix hard Yolks of Eggs, chopped Shallots, Parfley, and fcraped Lard ; draw the Skin over, and fatten it well ; boil it in Broth, with a fag- got of fweet Herbs, a few Shallots, a clove of Gar- lick, two or three of Spices, Pepper and Salt, with a bottle of white Wine, and a few flices of Bacon : When done, take out the Lard and faggot, ice the upper part with a Glaze made of Veal Culiis, fuch as for Fricandeaux, and fift part of the Sauce ; add a little Culiis to make a Liaiibn ; reduce it pretty thick, and ferve under the Meat. Quartie? d'Aigneau aux Fines Herbes. ' Quarter of Lamb with fweet Herbs. T) OLL a bit of Butter in Flour, and boil it a mo- ment with a few Bread Crumbs, chopped Parfley, Shallots, a little green Thyme, Salt and Pepper, a glafs of white Wine, and Broth in proportion ; the Lamb being roafted, take up the Shoulder, and pour this Sauce between, in the fame manner as many people do with Seville Oranges, and Pepper and Salt. *The PROFESSED COOK. 177 Quartier d'Aigneau a la Reine. , Quarter of Lamb with white Sauce, a Fore-quarter of Lamb, roaft the Shoulder, and cut the Neck and Breaft into Cutlets, which ard with Truffles, and give a few turns in a Stew-pan with good frelh Lard, chopped Shallots, Pepper and Salt ; garnilh them with Bread Crumbs, and broil flowly, balling now and then with Lard or Butter : Make a Sauce a la Reine ; mince the Shoulder and mix it with the Sauce, polir it into the I)ifh, and place the Cutlets upon it, or round it, as you pleafe. Quartler d'Aig'/ican en SauciJJbns* Quarter of Lamb as thick Saufages or Chitterlings* "DONE a Leg of Lamb, and cut above half the Meat out, which fimmer in Butter a little while ; mince it with Calf's Udder, fcraped Lard, Bread Crumbs foaked in Cream, chopped Parfley, green Shallots, a few Truffles, or Mulhrooms, Salt, and fine Spices ; put this Farce into the remainder of the Leg, and roll it up like a ftiort thick Saufage ; tie it up in a Linen Cloth very tight ; boil it in Broth, with half a pint of white Wine, a faggot> and a few Onions and Carrots fliced : When 'done, ferve with what Sauce you pleafe, or with any lorts of ftewed Greens, or green Peas., Afparagus, &c. Carre d'Aigneau a la Belle-vue. Neck of Lamb, well -looking, agreeable, from the Sauce. DARE two Necks of Lamb handfomely, fcarify the Fillets, and fill them up with chopped Truffles, pickled Cucumbers, bits of Carrots, Beet-roots, &c. feafoned with Pepper and Salt, fine Spices, and a little Powder of Bafil ; prefs the Ribs of the Necks clofe to each other, and cover them over with ilices of N Fillet ^s 178 Ihe PROFESSED COOK. Fillet of Veal ; tie them up in a fine Linen Cloth, and put them into a Brazing-pan much of their own bignefs, with a little Cullis, a glals of white Wine, a faggot, green Shallots, and half a clove of Garlick; fimmer over a very flow fire about four or five hours ; then take off the Cloth and Veal, fkim and fift the Sauce, reduce it to a good confidence to ferve upon the Meat. You may add a Lemon Squeeze, if the Wine does not make it reliihing enough ; or ferve with the Sauce, a la Belle-vile. See Sauces. Cotelettes d'Aigneau a la * Provenfale. Lamb Stakes, Provence Fafhion. f^ U T a Neck or Loin of Lamb into Stakes, pare them, and marinate them in good Oil, Powder of Bafil, chopped Muihrooms, Parfley, Chibol, Pepper and Salt ; then roll them in Bread Crumbs, to broil of a fine colour : Serve upon a Sauce made after the following manner : Put a glafs of white Wine into a Saucepan, with as much good Cullis, a bit of Butter rolled in Flour, a few fine Crumbs of Bread, chopped Shallots, Parfley, Chibol, Pepper and Salt ; reduce it to a Sauce confidence, and when ready to ferve, add a few bits' of Orange, and a reliihing quantity of the Juice. * See different Difhes under this Appellation. Cotelettes d 1 A'igneau en ElgArure. Lamb Stakes diverfified. pREPARE the Stakes as the laft, and the longer they have been kept the better ; marinate half of them in melted Lard, chopped Parfley, Chibol, Pepper and Salt, and roll thefe in Bread Crumbs; the other Stakes muft only be dipped in melted Lard ; broil them to- gether, and ferve them intermixed, with what Sauce you pleafe in a Boat. Thefe Stakes are alfo ferved with PROFESSED COOK. 179 with the Shoulder, firft roafted, and then minced, be- ing aififted by a Sauce prepared with a few bits of Ham, a middling quantity of Butter, chopped Parfley, a couple of Shallots, two Cloves, and one Laurel Leaf; let thefe catch a little on the fire, then add a proper quantity of good Cullis and Broth, Pepper and Salt ; boil flowly, and reduce the Liquid pretty much, then add about half a pint of Cream ; boil a moment to thicken it, and fift it through a iieve ; put the minced Meat to warm together without boiling: Serve that in the middle of the Dial, and place the Stakes round, intermixed with fried Bread. Queues tf Aigneau au SolelL Lamb's Rumps fried, (au Soleil) viz. of a bright Colour. "DOI L the Rumps in Broth, with a glafs of Wine, Pepper and Salt, a faggot of fweet Herbs, green Shallots, three Cloves, Thyme, and Laurel ; when done, let them drain, and make a light Batter, with Flour, a fpoonful of Oil, Salt, and white Wine ; fry them of a good Colour, and ferve with fried Parfley. You may alfo ferve them with any Sauce you pleafe ; when brazed in the above manner, a reliihing Sauce is beft. Du Chevreau ou Cabrit. Of Kid. IT ID is good eating when it is but three or four months old, becaufe then its Flefti is delicate and tender; but it is not ufed after it has done lucking. To be good, it ought to be fat and white. It is drefled in the fame manner as Lamb. N 2 1 8o foe PROFESSED COOK. Des GroJJes Entrees, en Terrine P autres. Of large, Firft-courfe Difhes, Tureens, and others. Ouilk de diffcrentes Olio, or Tureen in different Manners. "DOIL in a Broth-pot, a Fowl, a Partridge, a fmall Leg of Mutton, five on fix pounds of large flices of Beef, and a Knuckle of Veal ; foak all thefe together without Broth for fome time, turning the Meat to give it a brown colour as for Gravies ; then add fmall Broth or boiling Water, and let it boil flowly about fix or feven hours ; when it has boiled about an hour, add all forts of Roots, as done in Soup Broth, and a Minionette, as directed in Meagre Broth (pag. 12.) This Broth ought to be of a fine brown clear colour. It ferves for all forts of Tureens, which are only diilin- guifhed by the different forts of Roots or Greens with which they are ferved ; and alfo for Craw-fiih, or Rice. Simmer Crufls or toafted Bread a long while \vith fome of this Broth, then put it into the Tureen, and garnifh it with any forts of Garden Stuff. All kinds of Soups may be ferved in Tureens, with or without Meat. Garbure. A Tureen with different Sorts of Meat. r pAKE a good bit of Ham, flices of Lard and Beef, with two Legs of a Goofe ; let the Meat catch a little, until it has taken colour; then add Brorh, three or four Onions, Carrots, Celery, and a green Cabbage, firit fcalded in boiling Water ; boil it on a flow fire till the Meat is done ; garnifli the bottom of your Difh with The PROFESSED COOK. iSi \vith flices of Bread, and foak" it with fome of the faid Broth until it catches ; put upon it the Ham and the Legs of the Goofe ; add Broth fufficient only to keep it of a thick fubftance. err me a la Flamande. Tureen Flemifh Falhion. CCALD half a dozen of Turkey Pinions, four Sheeps Rumps, and half a pound or more of Pickled Pork ; then tie up each fort together : Scald alfo a good Savoy cut in quarters and tied ; put all together into a Pan with good Broth, a faggot of fweet Herbs, Parfley, green Shallots, three Cloves, Pepper and Salt ; boil (lowly ; when done, drain the Meat, put it. in the Tureen, and ferve a good Cullis Sauce with it, c Terrine a I'Angloife. Tureen Englifh Fafhion. VfAKE a good Lentil Cullis, as dire&ed in Cullis Articles, and boil a quarter of a pound of Rice in good Broth ; take Sheeps or Beeves Rumps, and bits of Pickled Pork, well brazed and cut in pieces, with two or three Pigeons cut in quarters ; put in the bottom of your Tureen fome of the Rice, then part of the Meat, then Lentil Cullis, and fo continue; the lall to be Lentils ; fry fome Bread Crumbs, and gar- nifh .the Top therewith ; put it into a foaking oven for half an hour. You may ufe any forts of brazed Meat in the fame manner. Terri/te de ce que Ton veut. Tureen of what you pleafe. 'T'AKE any forts of Butcher's Meat, fuch as Tongues, Beeves Rumps, Brifket, Sheeps Rumps, or pieces of Neck and Leg ; braze all thefe with flices of Lard, a faggot of fweet Herbs, one clove of Garlick, three of Spices, Thyme, Laurel, Pepper and Salt, and a N little 1 8 2 The PROFESSED COOK. little Broth ; When the Meat is done, wipe the Fat off, drefs it in the Tureen with what Ragout you pleafe, or Cullis Sauce, or any other: If you would ufe the Broth of the Meat, take care not to put in too much Salt ; Ikim the Fat, fift it, and add a little Cullis. Terrine de SecaJJes. Tureen of Woodcocks. f^ ARNISH a Stew-pan with flices of Fillet of Veal, and Ham ; trufs the Woodcocks whole, and give them a few turns in Butter, then put them along with the Veal and Ham, covered over with thin flices of Bacon ; add Broth, half a pint of white Wine, Pep- per and Salt, two Onions and other Roots diced, and a faggot of fweet Herbs ; when done, put them in the Tureen, free from Fat : Serve upon them a good Ragout of Sweet-breads, fat Livers, Mufhrooms, &c. &c. which you will find in the Ragout Articles. I'errlne de Perdnx. Tureen of Partridges. A Partridge Tureen may be differently prepared ; as with Cabbages, Lentil Cullis, or Sweet-bread Ra- gout like the laft. Take what quantity of Partridges you pleafe, trufs them as for boiling, and lard the Breafts of fome to pleafe different taftes : If you would drefs the Difh with Cabbages, cut a large one into quarters, fcald it firft, then put it to boil with the Partridges, or rather to flew, with about half a pound of Pickled Pork, Broth, a faggot, Pepper, a little Salt, according as the Pork will admit, and two or three Cloves ; when done, drain the Partridges and Cabbage; put the Birds into the Tureen, the Cabbage round or between, and the Pickled Pork upon them : Serve with a good Veal Cullis Sauce. If you would ' have have it with Lentil Cullis, you wiH find the way to make it in the Cullis Articles. Terrlnes de Queues de Mouton, & Ailerons, au Coulis & Ragout de A far on. Tureen of Sheeps Rumps and Poultry-Pinions, with Chefnut Cullis arid Ragout. CCALD fix Sheeps Rumps, and as many Pinions as you pleafe ; put the Rumps into a final! Pan upon a few dices of Bacon, with a faggot, half a clove of Garlick, two of Spices, a little Thyme and Bafil, half a Bay Leaf, a little Broth, a glafs of white Wine, a little Salt and Pepper, a flice of Ham, and a few whole Mufhrooms ; boil on a flow fire ; when the Rumps are half done, put the Pinions to them, and let them fimmer gently : Take as many Cheihuts as you think proper, and roaft them enough to peel both hufks ; take the beft to boil tender in Broth, and pound the others to make a Cullis, with fome of the Broth of the firft preparation ; fift the Cullis in a Sta- mine, and add a little Veal Cullis ; put the Rumps into the bottom of the Tureen, the Fat being well wiped off, the Pinions upon them, then the Chefnuts whole, and laftly the Cullis. Terrine de Tolailks. Tureen of Poulteries. *"T A K E Fowls, Chickens, Turkeys, or Pigeons, which YOU pleafe, or feveral forts together; if Fowls and Turkeys, cut them in quarters; if Chickens and Pigeons, trufs them whole as for boiling, with the Legs iii the infide ; lard them with large pieces of Larding-bacon, and Ham intermixed, and braze them in a well-lealbned Braze : Serve with any ftewed Greens or Roots, which yon pleafe, or with a Ragout of Sweet- breads : Or you may ferve them with any kind of Sauce, leaving out the Ragout and Greens. N 4 ferrinc 1 84 be PROFESSED COOK. / ' Terrine au Monarque. Kingly Tureen. f* ARNISH the bottom of a Brazing-pan with flices of Fillet of Veal and Ham ; upon this place a Neck of Mutton larded, with Pickled Pork cut into pretty large bits, two whole Pigeons trufled for boil- ing, fix Quails, and a couple of Partridges of a good Fume; feafon with Salt, whole Pepper, and Powder of Bafil, and cover all with flices of Lard and Veal ; put in a little Broth, a fmall glafs of Brandy, and flop the fleam with a Pafte made with Vinegar ; fimmer on a flow fire, or in the oven, about four or five hours : Make a Ragout with chopped Truffles, Sweet-breads, Cock's Combs, a bit of Butter, Broth and Cullis, and reduce the Sauce pretty thick : The Meat being done, put it into the Tureen ; fift the Broth, and mix it with the Ragout, taking care it is not too Salt ; give them a boil together, and ferve upon the Meat in the Tureen, Terrine de Lapreaux. Tureen of Rabbits. /^UT two Rabbits into great pieces, and lard them through and through with large pieces of Bacon, feafoned with Salt and fine Spices ; put them into a Stew-pan with a good flice of Ham, a bit of Butter, a faggot of fvvect Herbs, two Cloves, a Laurel Leaf, a little green Bafil, and half a clove of Garlick ; fim- mcr them a little while in this manner, then put them into another Stew-pan, upon flices of Fillet of Veal, with ail their firft feafoning ; cover them over with thin flices of Lard, foak them about half an hour over allow fire, and then add a glafs of white Wine ; when done, put the Rabbits into the Tureen, and add fome good lis to the liquid of their Hewing ; give them a boiling OIL eight fmall white Onions till half done, and ^ put them whole into a Stew-pan, with Truffles or Muftirooms cut into dice, chopped Parfley, Shallots, fat Livers, Thyme, Laurel, and two fpoonfuls of good Oil; fimmer this until all is done tender, add Pepper and Salt, and then let it cool : Split two Chickens, take out the Breaft-bone, and fluff them with the Ragout ; when well fattened, give them a fry in Oil or Butter, then wrap them up with a few flices of Lard and Paper, and finifh them in roafting : Servo. with A/pic Sauce, as fet forth in the Sauce Articles. Filets de Poukts a la Bechamel Pannee. Fillets of Chickens, with Bechamel Sauce and Bread Crumbs. /^UT off the Hind Part of two or three Chickens,, (viz. the Legs and Rumps, which will ferve you for another Dilh) and roaft the Breafl, firft wrapped in- Paper well rubbed with Butter ; when done, and cold, cut all the Meat into Fillets, to put into a Bechamel Sauce, and place it in the Difh you intend to ferve to table ; ftrew Bread Crumbs over it, bafling with a lit- tle melted Butter, and give it a colour in the oven,, or with a falamander, or the cover of a Brazing-pan. You will find Bechamel Sauce in the Sauce Articles* This is alfo done with the remains of any kind of cold Poultry. Filets Souffles a la Bechamel. Fillets raifed, Bechamel Sauce. pUT a bit of good Butter into a Stew-pan with a flicc of Ham, and two Shallots cut into bits, a few Bafil Leaves, and one fliced Onion ; foak all to- gether upon a quick fire, adding Cream fufficient, and boil it till the Sauce is of a good confidence ; fift it in *The PROFESSED COOK. 203 in a fieve, add Pepper and Salt, and then put to it Fillets of roafled Meat, as of Poultry, Rabbits, Par- tridges, &c. with the Whites of two Eggs, firft well beaten; mix all well together, and pour it in the Diili you intend to ufe ; lallly, fprinkle Bread Crumbs over it, place very fmall bits of Butter clofe to each other upon the Crumbs, give it colour as in the former di- rection, and ferve it quite hot. Fleurons a la Brunette. Flouriih in Form of Petit Pate. *"pAKE Petit Pate Moulds, or any other, and gar- nifli the infide with very thin flices of Bacon ; then cut Truffles in the form of any kind of flowers you pleafe, lay them upon the Bacon, at the upper part of the Moulds, for a border, and garnifh the lower with any forts of Greens of different colours, firft fcalded, and rubbed all over with Whites of Eggs to make them flick ; then chop the Parings of the Truffles, with Breaft of Fowl roafled, Udder, fcraped Lard, half a Shallot, Pepper, Salt, and four Yolks of Eggs ; fill the Moulds with this, cover them with a thin ilice of Lard, and bake them, the oven being of the fame heat as for Petit Pates : They will only require about a quarter of an hour to bake. When done, take off the Lard at the top, turn them over carefully upon the cover of a Stew-pan, and then take off the firfl 11 ices of Lard gently, for fear of difplacing any of the garnifhing : Serve with a good Cullis Sauce, mixed with a little white Wine. Any other kind of Forced-meat will do equally well, Poulcts a la Bricoltere* This name is taken from the way in which they are tr lifted, as re- fembling part of a chairman's ftrap, or the harness of a ihaft-horfe. J> O N E two or three fmall fat Chickens, all to the Legs, which you trufs upon the Ikeafts ; give them a few turns in a Stew-pan, with a little Oil or 204 fte PROFESSED COOK. Butter, and two flices of peeled Lemon ; then put them into another Pan with a few flices of Ham and Veal, the Oil or Butter, and Lemon which you ufed before, and cover them over with flices of Bacon, a Faggot, one clove of Garlick, two Cloves, Thyme,- Laurel, Pepper and Salt ; foak all this about a quar- ter of an hour, then add a glafs of white Wine, and finifh the brazing; lift and fkim the Sauce, add a little Cullis, to make a Liaifon, and ferve upon the Chickens. Petit PouJJins aux Pa-vies. Small Chickens, and preferved Nectarines. 'ITR.USS three very fmall fat Chickens quite round, and give them a fry in Butter ; then place a few ilices of Lemon upon the Breafts, wrap them up in Lard, and afterwards in Paper, and roafi them : Take Nectarines, preferved in Vinegar, cut them in flices, peel, and foak them in Water awhile, to take off the i'cid ; mix a little Gravy and Cullis together, put the Nedtarines in it to warm, and ferve this upon the Chickens. You may alfo cut them into quarters, and fimmer them a little longer in the Sauce, to make them tender. Thefe are a particular kind of latter Nectarines, which the French preferve as any fort of pickles in England. Fricafleg de Poulets a la Bourdois. Fricaffee of Chickens ; after the Name of the Author Bourdois. (]UT two fmall Chickens as ufual, and put them into a Stew-pan with all the trimmings, a flice of Ham, a faggot of Parfley, green Shallots, two Cloves, Thyme, Laurel, and a few Leaves of Bafil.; foak all together a moment, with a bit of good Butter, then fome Broth, a little Flour, and a glafs of white Wine; PROFESSED COOK. 205 Wine ; boill till the Chickens are done, and the Sauce 'reduced ; then make a Liaifon with two or three Yolks of Eggs beat up with a little Broth, a few drops of Verjuice, or a Lemon Squeeze ; pour this upon the Difh you intend for table; let it cool, then ftrew it icver with Bread Crumbs, and fmall bits of Butter, ', clofe to each other ; colour it in the oven, or with a , Brazing-pan cover, or a falamander. Poulets Hiftories. Chickens, garnifhed, embellifhed, or coloured, &c. '"TRUSS a couple of large Chickens as to roafl, give them a few turns over the fire in a Stew-pan, with Butter, and a Lemon Squeeze to preferve their , whitenefs ; then take them out, and wipe the Breafl , very clean ; cut a large Onion quite round, and pretty thin, take two or three rings, which dip in Whites of ! Eggs, and apply upon the Breafl ; and in them lay , preparations of different Colours, in proper forms, as i your fancy fhall direct, bailing the Breafl of the Chickens with Whites of Eggs to make the Colour : flick ; then cover them over with thin flices of Lard, and put them into a Stew-pan to braze, with a few flices of Veal and Ham, and a faggot of fweet Herbs>. i two Cloves, a bit of Laurel Leaf, a flice of Lemon peeled, Pepper and Salt, a glafs of white Wine, and as much good Broth ; cover it over with white Taper, and let it braze on a middling fire about an hour : When done, take off the Lard gently ; add a little Cullis to the Sauce, reduce it to a good confiftence, fift it, fkim the Fat clean off, and ferve it upon the Chickens. N. B. The Colours mentioned in this Receipt may be thus pre- pared, viz. For Red, ufe Craw-rim Spawn, chopped Ham, or fome of the Colours already mentioned, pag. 195. For Green, ufe Herbs of a good flavour, as Ravigotte. Yellow may be prepared with the Yolks of hard Eggs ; and White, with the Breaib of Poultry finely minced- 'Poulets The PROFESSED COOK. Poulets a la Pierrettes. Chicken Marbled* *TpAKE up the Wings of three pretty large Chickens, and lard them all as for Fricandeaux, viz. two with Larding Bacon, two with Ham, and two with Truffles, or any kind of Roots of another colour ; braze them between a few dices of Lard, with Roots, a faggot of fweet Herbs, a little Confommee, and half a glafs of white Wine : The Meat being done,. fkim and lift the Braze, add a little Cullis to the Sauce, and reduce it on the fire to a proper confidence ; glaze fome of the Wings, lay them properly intermixed on the Table-difh, and ferve the Sauce under them. Culottes de Pallets aux petits Onions. Chickens Rumps with fmall Onions. /CULOTTES are the Legs and Rumps cut off toge- ther, which you will naturally fave, after ufing the Breafts for Fillets, Forced-meat, or other ufes. Tie up thefe Culottes in what form you pleafe ; give them a few turns on the fire with good Butter, then put them into a Stew-pan to braze, with a few dices of Harh and Bacon, a Faggot, half a Lemon fliced, and fmall white Onions, half boiled ; cover them over with thin flices of Lard, add a glafs of white Wine, or a littlfc Broth, and braze flowly ; when done, fift and fkirrt the Sauce, add two fpoonfuls of Veal Cullis, reducft the Sauce, and ferve Upon the Meat, with a Lemon Squeeze, if not reliftiing enough of the Lemon from the dices. Poulets aux Ecrevijes. Chickens with, or as Craw-fifh. J O N E two or three middling Chickens, then roll them pointed at the Neck part, and braze them with dices of Lard and Ham, two or three dices of Lemon *The PROFESSED COOK. 207 Lemon peeled, two fpoonfuls of good Jelly Broth, a ^lals of white Wine, Salt and Pepper, a faggot of fwcet Herbs, half a clove of Garlick, and as many large Craw-fifh as Chickens ; they will only require about an hour to do : When finifhed, take them out, and wipe the Fat off; lay them on the Difh you in- .tcnd for table, flick the Neck part into the Tail of a Craw-fifh, the Body upon the Chicken, and the Claws on the fide ; fift and fkim the Sauce, add a little Veal .Cullis, reduce it, and ferve upon the Chickens. Poulets a la Erode avec Ragout de Legumes. Roafled Chickens with flewed Greens. A/TAKE a little Forced-meat with the Livers, fcraped Lardj chopped Parfley, Shallots, Pepper and Salt ; Hurt a couple of Chickens with this, trufied for roailing ; lay a couple of flices of Lemon on the Breafts, and wrap them up with thin flices of Lard and Paper ; roaft them, and ferve upon what fort of flewed Greens you, pleafe, as Spinach, Morels, Mufhrooms, Cucumbers, green Peas, Cardoons, fmall Onions, any forts of Roots, Celery, Olives, &c. You will find the method to drefs each fort in the Articles for Ragout. Poulets d la Erode d differentes Sauces. Roafled Chickens with different Sauces. t) OASTED or broiled Chickens may be ferved with what Sauce you pleafe, as Nonpareil, Nivernoije, Italienne, Marinierc, Celadon, Cotoris, Confommee, Saxe, &c. which you will find among the Sauce Articles* Poulets d ^Excellence. Chickens, his Excellency's Fafliion. jUT a quarter of a pound of Pickled Pork into thin flices, and foak it until it is three parts done ; then put to it chopped Truffles, fat Livers, Parfley, Shal- lots, 208 The PROFESSED COOK. lots, and whole Pepper; fimmer thefe together tilf all is done enough, with a glafs of white Wine, ad- ding two Yolks of Eggs to thicken it ; then let it cool : Take up the Skin of two fat Chickens, and fluff fome of this Ragout under, and put the reft into the infide of the body^ trufs the Chickens as for roafling, and give them a fry in- a Stew-pan with BUN ter, and a Lemon Squeeze ; then wrap them in thin dices of Lard and Paper, to roaft. Make a Sauce after this manner : Garnilh a fmall Stew-pan with thin flices of Bacon, Veal and Ham, bits of Carrots, Parf- neps, two fliced Onions, a Parfley-root, Thyme,- Lau- rel, two Cloves, a little Nutmeg, and a fpoonful of Oil; foak it about half an hour in a Stew-pan well covered ; then add a glafs of white Wine, as much Broth, and braze it about an hour and a half on a very flow fire ; fift and fkim the Sauce : When you are ready to ferve, chop three Shallots fcalded, add a little Butter and Flour, make a Liaifon, and ferve upon the Chickens. Poulets a la Jardiniere. (From the Garden Greens which make the Sauce.) V/fAKE a Sauce with a few flices of Veal and Ham, bits of Carrots, Parfneps, fliced Onions, and a few Bafil Leaves ; foak it until it catches a little, then put to it a glafs of white Wine, as much Broth, two Cloves, and one of Garlick ; boil flowly to reduce to a Sauce, then fift and fkim it ; add fome chopped fcalded Chervil, a bit of Butter and Flour, give it a boil, and ferve under roafted Chickens. Povlets a la Bonne Amie. Chickens without Art ; in a friendly, eafy Way. U T off the Wings of four middling Chickens, and flatten them with the handle of a knife ; ma- rinate them with Pepper and Salt, chopped Parfley, green The PROFESSED COOK. 209 ; green Shallots, Muihrooms, and a little good Oil ; . then put them into a Stew-pan, feparately with the : Marinate, on a good brifk fire, and turn them loon ; they will be done in about a quarter of an hour : . Take the Wings out, and lay them on the Difh you intend for table ; add two fpoonfuls of Cullis to the . Sauce, and ikim it well ; when ready, add alfo a good Lemon Squeeze, and ferve upon the Meat, Poulets en Papilkttes* Chickens in Paper. . A/TAKE a Farce with three hard Yolks of Eggs, two fat Livers, Calf's Udder, Beef Marrow, green Shallots, and chopped Muihrooms ; add two Yolks of raw Eggs to mix it well together, with Pepper and Salt : Cut two Chickens, each into four pieces, being firft boned ; fluff each piece with fome of this Farce, roll them round, faften them well, and give them a; few turns in a Stew-pan, with Lard and Butter, a few fine Spices, chopped Mumrooms and Parlley ; then cover them with thin flices of Lard, and double Pa-* per, and bake them in the oven : When done, unfold the Paper and Bacon, fave as much of trie Herbs as , you can, to mix with a little Gravy and Cullis, , warm them together, add a Lemon Squeeze, and ferve upon the Chickens, Poitlets a la Dauplnne. Chickens Dauphin Falhion. V/fAKE a Farce with the Livers, Butter, Nutmeg, 1 Parfley, Shallots, Pepper, Salt, Mufhrcoms, and two Yolks of Eggs; fluff the Chickens with this Farce : When roafted fufficiently, put a little Farce under the Wings and Legs, made of Bread Crumbs, Butter, chopped Parfley, Shallots, Pepper and Salt ; put the Chickens into a Stew-pan, Breafls undermofl, with half a glafs of white Wine, and two fpoonfuls P of 210 The PROFESSED COOK. of Jelly Broth ; fmimer them about a quarter of an hour : When ready, add a Lemon Squeeze. Poulets en StiuctJJons. Chickens as large Saufages. TV/TAKE a Farce with Bread Crumbs, Cream, Breaft IV1 of Fowl roaftcd, Calf's Udder half boiled, a lit- tle. Tripe or Beef Marrow, a few Onions baked in aflies, chopped Parflcy, Shallots, Muflirooms, Salt, fine Spices, a fmall fpoonful of Brandy, and five raw Yolks of Eggs : Make allb another Farce, called Sal- picon, with a fcalded Sweet Bread, a few Livers, Mufh- rooms, and a little Salt and Pepper : Split two Chic- kens at the back bone thoroughly, put upon each half fome of the firft Farce, and upon this fome of the fecond ; roll them round like Saufages, tie them well with packthread, and braze them with a glafs of white Wine, as much Broth, ar.d a few flices of Lard: When done, let them cool ; then put the remainder of the Farce round the Chickens, wrap them in Cowl, bafle them with Whites of Eggs, dip them in Eggs, and ftrew them with Bread Crumbs ; and, laftly, put them into the oven, until the Cowl is of a fine brown colour. For Sauce, fift the Broth in which they were brazed, mix a little Cullis, ikim it well, add a Le- mon Squeeze, and ferve under the Chickens. : Poulets d r Admiral. Chickens Admiral Fafnion. TyjAKE a Farce with the Livers of two Chickens chopped, with Truffles, Parflcy, Shallots, fcraped Lard, Pepper and Salt ; fluff the Chickens with it, and give them a fry in a Stew-pan with Butter ; trufs them for roafting, wrap them up in dices of Lard, a few flices of Lemon upon the Breafts, and double Pa- per rubbed with Oil or Butter, and then roait them : Take fome large Oyfters, fcald them in their own liquor, The PROFESSED COOK. 211 liquor, being bearded as for Ragout ; rub the bot- tom of a Stew-pan with Butter, and lay a down of fliced Truffles or Muflirooms, with a little Salt and Pepper, chopped Parfley, and Shallots ; upon his lay a bed of Oyilers, and continue in this manner two or three times over, pouring a little Oil or melted Butter upon them ; cover the Stew-pan, and foak it about a quarter of an hour on a flow fire, then drain the Oyf- ters and Truffles to put upon the Chickens ; add a lit- tle Cullis to the Sauce, and give it a boiling with half a glafs of white Wine ; ikim the Sauce very clean of Fat, and add a Lemon Squeeze, when ready to ferve upon the Chickens. Poulets a la Ttirtare. Chickens Tartary Fafhion. T~* RU S S two Chickens as for boiling, fplit them at the back, and marinate them awhile in good Oil, chopped Partiey, Shallots, Muflirooms, a trifle of Gar- lick, Salt and Pepper ; make as much of the Mari- nate flick to them as poflible, garnifh them with Bread Crumbs, and broil them on a flow fire, bailing with the remainder of the Marinate : Serve with Sauce Re- mouladc in a boat. You will find the way to .make it in the Sauce Articles. Poukts entre deux Plats. Chickens done between two Diflies, viz. flewed flowly. TARD two fmall Chickens, half Lard and half Ham, and fluff them with a Farce made of their Livers, &c. put them between two deep Difhes, with flices of Bacon, Pepper, Salt, a few pounded Cloves, bits of Carrots and Parfneps, flices of Onions, fprigs of Parfley, two flices of Lemon peeled, and half a glals of white Wine ; fimmer them on a flow fire : When done, fift and fkim the Sauce, add a bit of Butter and Flour to make a Liaifon, and ferve upon the Chickens ; which ought to be very white. P a Poukts 1 1 2 The PROFESSED COOK. Poulets Marines. Chickens Marinated. /^ U T one or two Chickens as for FricafTee, and pur the pieces into warm Water as you cut them \- then drain the Water off, put them for about twoi hours in a Marinate made of Water and Vinegar, Pep-] per and Salt, fprigs of Parfley, whole Shallots, flices of Onions, Lemon, Thyme, Laurel, and Cloves j: keep the Marinate on hot afhes, to give it more tafte, then wipe the Chickens quite clean with a Linen Cloth ; dip each piece in Whites of Eggs, flour theril over, and fry them in Oil or Hog's Lard brifkly, td| give them a good Colour, and ferve with fried Parfley. Poulets a la Sainte Mentboult. Chickens broiled. RU S S one or two Chickens as for boiling, cut them in halves, and flatten them with the handle of a knife ; lard them with half Ham and half Lard, and boil them on a flow fire, in .a St. Menehoult, which is done by putting a fpoonful of Flour into a Stew-pan, with Milk fufncient to boil the Chickens, Salt and Pepper, chopped Parfley, Shallots, Thyme, Laurel, Coriander, bits of Roots, flices of Onions, and a bit of Butter : When this boils, put in the Chickens ; and when done, take them out, roll them in Bread Crumbs, and broil them, or give them colour in the oven, or with a Brazing-pan cover : Serve with Sauce a la Nivernotfe, (fee Sauce Articles) or with any other reliihing Sauce, as you ihall think proper. Fricandeaux de Poulets a VEfpagnole. Fricandeaux of Chickens, Spanifh Fafhion. J>ONE two or three middling Chickens thoroughly, and fluff them with a Farce made of fat . Livers, fcraped Lard, two Yolks of Eggs, Pepper, Salt, and one The PROFESSED COOK. 213 me Shallot chopped very fine ; few them up to hinder he Farce from getting out, and give them a few turns n a Stew-pan with Butter ; wipe them, and lard like it Fricandeau ; braze them in good Broth, with a .lice of Ham, a Faggot, a little Bafil, two Cloves, :ind half a clove of Garlick : When done, take them out, fift the Sauce, and reduce it to a Glaze, to put r>ver the larded part: Serve with a Spanifh Sauce, See ;:he Sauce Articles. Poulets au Verd-Pre. : Chickens with a Meadow-green Sauce, VfAKE a Farce with the Livers, fcraped Lard, chop- ped Parfley, green Shallots, Pepper and Salt ; fluff the Chickens with it, wrap them in ilices of Lar4 and Paper, and roaft them : Serve with the above Sauce, whiph you will find in th.e Sauce Articles, Poulets d la Card/Ml. Chickens the Cardinal's Faihion. Y^UT the Breaft Bones out of two fat Chickens, i and feparate the Skin from the Flefh without breaking it ; ftuff them between, with Craw-fifh But- ter, a little Pepper, Salt, two leaves of Bafil, and one ; clove of Shallots finely chopped ; few up the Skin :very well, and give them a few turns in a Stew-span over the fire with Butter; then wrap them up in dices of Bacon and Paper to roaft : Make a Sauce with good Jelly Broth, and half a glafs of white Wine,, or a Lemon Squeeze : When ready, add a bit of Craw* filh Butter, and ferve upon the Chickens. Matektte de Poulets a la Broche, Matlot of Chickens roafted. CCALD a dozen of fmall white Onions, and put them into a Stew-pan, with Mufhrooms, a faggot of fweet Herbs, green Shallots, Thyme, Laurel, two P 3 or 214 ffl> e PROFESSED COOK. or three fat Livers, and a bit of good Butter ; when fried a little, add half a glafs of white Wine, Cullis and Broth, Salt, Pepper, and a little Vinegar or fmall Capers whole : Serve under a couple of roafled Chic- kens, and garnifh the Difti with fried Bread. Matektte de Pov.lets a Matlot of Chickens with Eel. /^ U T two Chickens, each into quarters ; put them into a Stew-pan, with a good bit of Butter, a fag- got of Parfley, Shallots, Thyme, Laurel, one clove of Garlick, three of Spices, and one dozen of fmall Onions, firft fcalded ; foak this awhile, then add a glafs of white Wine, or more, two or three fpoonfuls of Cullis, Pepper and Salt : When the Chickens are half done, put to them an Eel cut in pieces, and half a fpoonful of whole Capers ; and when quite done, take out the Faggot and Garlick, and ferve the reft upon the Chickens ; garnifh round with fried Bread. Matektte de Poulets Cults* Matlot of roafted Chickens. /"^ U T roafted Chickens as for a FricafTee, and fkin them ; place the bits properly on the Difh you in- tend for table, and put a little Broth to them to warm ; make a Ragout of fmafl Onions, firft fcalded, then boiled in Broth and Cullis, with a faggot of Parfley, Shallots, half a leaf of Laurel, Thyme, and two Cloves : When three parts done, put to it one dozen of fmall Craw-fifh, and a little Salt and Pepper ; and when ready, add a little Vinegar, and ferve upon the Chickens. Grenadins de Poulets* Small Fricandeaux, done after the fame Manner as the large ones, fluffed, larded, and glazed. Poulets *Tbe PROFESSED COOK. 215 Poitlets aux Trnfes. Chickens with Truffles. OARNISH the bottom of a Stew-pan with flices of Veal and Ham, Truffles flicjd or whole, a fago-ot of fwect Herbs, a little Balil, two Cloves, Pepper and Salt ; trufs two Chickens as for roafting, and put them into the Stew-pan, covered with flices of Lard ; foak them on a middling fire about a quarter of an hour, then add a glafs of white Wine, and finifh on a How fire : When done, lift and fkim the Sauce, add two fpoonfuls of Cullis, and reduce it to a Sauce con- fiflencc ; put the Truffles round the Chickens, and ferve the Sauce upon them. Chickens roafted with Truffles, are allb done by fluffing them with the Livers and Truffles chopped together, and mixed with a little Butter : Serve with a Ragout of Truffles under them. Poulcts a la Saint Cloud. Chickens St. Cloud Faihion. T)ONE two Chickens all to the Legs, and fluff them with a Ragout made of fmall Onions, chopped Truffles or Mufhrooms, fat Livers, and Anchovies, all cut into dice, and well boiled with pretty thick Cullis ; few up the Chickens, and trufs them as if they were not boned ; give them a fry in Oil or frefh Butter, and braze them in fome good Cullis, upon a flow fire, between flices of Lard and Lemon : When done, fift and fkim the Sauce, add a little more Cullis, Pepper and Salt, and ferve upon the Chickens.. You may alfo ferve with what Sauce you think proper, being brazed and fluffed atter this manner. P 4 Poulets 216 yke PROFESSED COOK. Poulets a la Liaifon aux petits Oeufs Compofis. Chickens Liaifon Sauce, and fmall Eggs ihammed. r* U T two Chickens into quarters, and braze them with flices of Lard, a glafs of white Wine, a fag- got of Parfley, green Shallots, a little Bafil, one clove of.Garlick, two Cloves, a bit of Butter, Flour, Salt, Pepper, a Dice of Ham, and one or two fpoonfuls of Culb's : When done, fift the Sauce, fkim the Fat clean off, and add three Yolks of Eggs beat up with fome of the Sauce. While the Chickens are brazing make your fham Eggs after this manner: Soak Bread Crumbs in good Cullis, until it is quite thick ; put it into a Mortar, with one clove of Shallots chopped very line, a fpoonful of Beef Marrow melted, and four or five hard Yolks of Eggs ; pound thefe together with Pep- per and Salt, then add two raw Yolks of Eggs ; mix it well all together, make it into little Balls, which roll in Flour, and put a moment into boiling Broth ; then put them into the Sauce as prepared, and ferve upon the Chickens. Poulets a la Vittageoife. Chickens Country Falhion. /^UT out the Breaft-bones of two Chickens, and trufs them as for boiling ; give them a fry in But- ter, lard the Breafts with fprigs of Parilev, the Sides with Lard, and roall them, bailing with Hog's Lard to keep the Pariley crifp : When they are done, have ready a well-tailed Ragout of Cucumbers, fplit the Breads, and pour it into the Chickens : Serve under a good Cullis Sauce. Poulets an Gratin* Chickens in Gratin. *TPAKE roafted Chickens, fuch as have been at table, or others, cut them in pieces, and put them into a Stew-pan with a few fpoonfuls of Cullis, half a glafs PROFESSED COOK. 217 glafs of white Wine, a bit of Butter, chopped Par- fley, Shallots, Mulhrooms, Pepper and Salt ; fimmer all together about a quarter of an hour ; lay the Chickens in the Dim you intend for table, with half of the Sauce in the bottom, and Bread Crumbs or Cruft Parings ; fimmer it until it catches ; (which is the meaning of Gratin) when ready, add the remain- .der of the Sauce upon the Chickens. Poiikts en Surtout. Chickens Mafqueraded. /"""UT two Chickens into quarters, and braze them with dices of Lard, a few flices of Lemon peeled, a little Confommee, Pepper, Salt, a Faggot, and two Cloves : Cut a large Eel into pretty long pieces, and fplit each in two, without quite feparating them ; take out the Bones, and lard the outride with fine Lard : Boil this in Veal Cullis ; which, when done, reduce to a Glaze, to glaze the Eel with ; lay the pieces of Chickens in the Table-dim, and a piece of Eel upon each : Serve with a Spaniih Sauce, or any other, ac- cording to fancy and convenience. Poukts a la Reine. Chickens, with Sauce a la Reine. ''PAKE roafted Chickens, which have ferved before ; cut all the Flefh from the Breaft, and cut out the Breuft-bone; mince the Meat, and mix it with a Farce made of Bread Crumbs, Cream, Beef Suet, fcraped Lard, chopped Parfley, Shallots, Pepper, Salt, Nut- meg, and four or five Yolks of Eggs ; fill the Chic- kens with this, as if whole; fmooth them with a knife dipt in Whites of Eggs, ftrew them over with Bread Crumbs, and bake them in the oven : Serve with a Sauce a la Reine. Poukts 2 1 8 ttc PROFESSED COOK:. Poukts an Celadon* Chickens with Sea-green Sauce. CCALD a good quantity of Parfley and Garden CreP fes, or any other Herbs ; fqueeze the Water out, and pound the Herbs very fine ; put them into a Stew- pan with a good deal of Butter, fimmer them about half an hour, and then fift them in a Stamine, preffing hard with a fpoon to extraft the Juice of the Herbs ; take part of this Butter to make a Farce, with the Livers chopped, Salt and Pepper ; fluff the Chickens \vith it, and wrap them in llices of Bacon and Paper to roaft ; put two or three fpoonfuls of Cullis into a fmall Stew-pan, boil it a moment, and put to it fome of the former Butter ; add a Lemon Squeeze^ when ready to ferve upon the Chickens. Poukts a F Aiigloife. Chickens, Englifh Fafhion. pUT half a pint of Cream into a Stew-pan, with as much Milk, and a handful of Bread Crumbs ; fim- mer this till the Liquid is quite reduced to a thick Pap, then add four or five hard Yolks of Eggs chopped, a good bit of Butter, chopped Parfley, Shallots, Pepper and Salt, a-*kt*-1r ^rrjtnrl Nnrmrrj^ and three raw Yolks of Eggs to make the mixture ; ftuff a couple of good fat Chickens with it, which ought to be truffed as for boiling, place a few llices of peeled Lemon upon them, wrap them up in Lard, and roaft them : Make a Sauce with a good bit of Butter rolled in Flour, the Chick- ens "Livers boiled and minced, a few chopped Capers, one Anchovie, a few drops of Vinegar, Pepper, Salt, and Nutmeg; reduce it as a white Liaifon, and ferve over the Chickens, being firfl {tripped of the Lard and Lemon dices. Poukn PROFESSED COOK. 219 Potdets en CaiJ/es. Chickens in Paper Cafes. '"pAKE roafted Chickens, and cut all the white Meat into large Fillets ; marinate it about an hour, with a little Oil, Padlcy, Shallots, Mufhrooms, half a Bay-leaf, Pepper and Salt ; make Cafes of white Paper, put the Fillets therein with their Marinate ; and place them in the oven or under a brazing-pan cover : When done, wipe off the Fat as much as poffible, and add a little Cullis, and a Lemon Squeeze. Poidcts au Romeftic. Chickens au Romeflic, or with a Cullis made with Fragments. '"PAKE a Rabbit kept long, and cut as many Fillets (without Bones) as you can ; marinate thefe about an hour in melted Butter or good Oil, with chopped Truffles, Mufhrooms, Shallots, Parfley, Pepper, Salt, and Nutmeg ; take out the Breaft Bones of two Chick- ens, without breaking the Skin, fill them up with the Fillets of Rabbits, and the Marinate, few them up very well, and trufs them for roalling ; give them firit a fry in Butter, and then roaft them, wrapped in ilices of Lard and Paper : For the Sauce, fimmer the Car- cafe of the Rabbit chopped in pieces, with Legs and Pinions of Poultry, adding thereto half a glafs of white Wine, and three fpoonfuls of good well-tafted Cullis ; lift it, and ferve upon the Chickens. You may alfo ferve with a Sauce made with the above Cul- lis j or with any kind of Game. Cu[(fes de Poulets a differentes Sauces &? Ragouts. Legs of Chickens with different Sauces and Ragouts. V\7HEN you have occafion to ufe the white Meat of Chickens by itfelf, (which is often the cafe where a deal of work is done) the Legs may alfo ferve.for a good Difh. Braze them with pieces of Lard, and a few 220 The PROFESSED COOK. few flices of Lemon, to keep them white : Serve them with what Ragout or Sauce you think proper. Poulets a la DucheJJe. Chickens, the Duchefs's Fafhion. ("]UT fome Artichokes as for frying, leaving only a few of the tender Leaves ; fcald them a moment in boiling Water, and then in Broth, with a few flices of Lemon, Pepper and Salt : Roaft two fmall fat Chickens ; and make a Sauce with chopped Parfley, Shallots, Mumrooms, a bit of Butter, and Flour ; add to this half a glafs of white Wine, two fpoonfuls of rich Jelly Broth, and a little fprig of Fennel ; boil the Sauce a moment and fkim it well : When the Chickens are ready, put them on the Dim, the Artichokes round them, and the Sauce over all. Poulets aux petit 3 Pois. Chickens with green Peas. r^UT one or two Chickens as for a Fricaflee, put them in a Stew-pan with a little Broth, a good bit of Butter, Flour, a faggot of Pariley, Shallots, and a little Mint ; when half done, put a quart of green Peas into the fame Pan, boil on a flow Fire, and add two fpoonfuls of Cullis and a little Salt ; let the Sauce be fliort, and take out the Faggot before you ferve. If you would have it white, add three Yolks of Eggs beat up with Cream, (leaving out the Cullis and Gravy) give it a boil, Itirring it continually, and reduce the liquid as much as poffible. Poulets d la Peek. Chickens in a Hurry. gINGE a couple of Chickens trufled as for boiling, fplit them at the back, and flatten them pretty much with a Cleaver, or any thing elfe ; fcald a few flices of Fillet of Veal, and lay them in the bottom of a Stew-pan, with a flice of Ham and two or three flices PROFESSED COOK, 221 flices of peeled Lemon ; parboil the Chickens with a good piece of Butter, two fpoonfuls of Oil, chopped Parfley, Shallots, Muihrooms, Pepper and Salt ; then lay them in the firft Stew-pan upon the Veal, fprinkle feme chopped Sweetbreads over them, and cover them over with flices of Lard ; let them foak about a quarter of an hour on a flow Fire, add a fmall glafs of white Wine, and finim the brazing ; then take out the Chickens, lift the Liquid, and add to it fome good Cullis ; boil it a moment, fkim it very free from Fat, add a Lemon Squeeze if neceilary, and fervc upon the Chickens. A Fowl, Pigeons, or any other kind of Poultry, may be dreffed after the fame manner. Ponkts au Parmefan. Chickens with Parmefan Cheefe. T>RAZE a couple of Chickens with flices of Veal, and Bacon, a faggot of Parfley, Shallots, Thyme, Laurel, a little Bafil, two Cloves, and half an Onion ; let them foak fome time ; then add half a glafs of white Wine, a little Broth, whole Pepper, Salt, a good bit of Butter, and a little Cullis : When done, fift and fkim the Sauce ; put part of it into the table Diih with rafped Parmefan over it, and the Chickens upon that ; bafte them with the remainder of the Sauce, and fprinkle more Parmefan over them ; put them into the Oven, or under a Brazing-pan Cover, with heat enough to give them a fine yellow colour ; laftly, clean the border of the Dilh, and ferve with a Ihort Sauce. Poulets au Blanc-mange* Chickens with a Blanc-mange. AT AKE a Blanc-mange with a pint of Cream, boiled ' with a little Coriander, and a Laurel Leaf; take it off the Fire, and put to it a handful of fweet Al- monds, finely pounded; fift it in a Stamine feveral times, then add four or five raw Yolks of Eggs beat up with a little Cream ; put it on the Fire, ilin ing it constantly, 222 The PROFESSED COOK. conftantly, for fear the Eggs Ihould curdle : Mince the Breaft of a Fowl roaftcd very fine, with Beef Marrow, leafoned with Pepper, Salt, and Nutmeg, and mix all together. Bone two Chickens, all to the Wings and Legs, and Huff them with this Blanc-mange, truls them properly, and lew them up very well ; put them a mo- ment in boiling Water, to fcald ; braze them with Dices of Lard, ibme Milk, a Faggot, two whole Shah- lots, Pepper and Salt ; when done, prick them in three or four places to let the Fat out, and wipe them with a clean Cloth : ferve with a Cullis a la Reine. Poidets au Verjus* Chickens with Verjuice Grapes, or others. DUT a good handful of Verjuice 'Grapes into boiling Water for a moment to fcald ; then put them into a Stew-pan with two or three fpoonfuls of good Cnllis and Jelly Broth, a piece of Butter, Pepper, and Salt : Serve this upon a couple of Chickens roafted, and Huffed with their Livers., &c. Poulets au Sultan. Chickens, Turkifli Fafliion. a Farce with a Sweet-bread fcalded, fat Livers, and Mufhrooms, cut into dice, with fcraped Lard, Pepper, Salt, chopped Parfley, and Shal- lots ; ftuff two boned Chickens with this, braze them with ilices of Bacon and Lemon, firft peeled, flices of Veal, one or two fmall bits of Ham, a Faggot, half a' Laurel Leaf, two Cloves, a little Broth, and half a glafs of white Wine ; braze them on a flow Fire about an hour, then fift and fkim the Sauce; add a little Veal Cullis, and fmall Yolks of hard Eggs, or iham ones, as before directed (See Poidets anx Petit s Oeufs, page 216 ;) boil it half a quarter of an hour, and ferve upon the Chickens. Poulets PROFESSED COOK. 223 Poulets a la Favorite. Favourite Chickens. DONE two Chickens thoroughly, and make a good Farce with Breaft of Fowl roafted, Beef Suet or jvounded Lard, fweet Herbs finely chopped, Pepper, ialt, and Yolks of Eggs, iufficient to mix it well; :ut the Chickens in two, and lay fome of this Farce upon each half; cut an Eel into Fillets, which lay upon the Farce, and cover it over with the Remain- der, imoothing it with a Knife dipt in White of Eggs; then roll up the Chickens in dices of Lard and pieces of Starnine, and tie them well with Packthread ; braze them in Broth with two glaffes of white Wine, a fag- got of Parfley, green Shallots, a Laurel Leaf, Thyme, half a clove of Garlick, two of Spices, Pepper and Salt ; when they are done, take off the Lard, and wipe the Chickens very clean, fqueeze them a little in a cloth to get the Fat out, and ferve with a Sauce made after this manner : Put two dices of Fillet of Veal into a Stew-pan, with one dice of Ham ; foak it on a flow Fire about half an hour, then add two or three glaftes of white Wine, and two fpoonfuls of good Cullis ; boil it about half an hour, to reduce it to the confiftence of a Sauce ; lift it, Ikim it very clean, and fervc it upon the Chickens. Povlets en Salade. Chickens in Sallad. r^UT one or two good Lettuces as for Sallad, put them in the bottom of your Saliad Difh, and upon them Fillets of roafted Chickens, intermixed with An- chovies, chopped Capers, and Sallad Herbs, properly dilpofed in the form of Sprigs, Flowers, or any other fort of defign. Poule'ts 224 *The PROFESSED COOK. Poulets Mignons aux Piftaches. Favourite Chickens, xvith Piftachio Nuts. "DONE two fmall Chickens, all to the Legs and Wings ; fluff them with a Farce made of Sweet- breads, chopped Truffles, or Mufhrooms, fcraped Lard, Pepper, Salt, and two raw Yolks of Eggs ; trufs them as if whole, and few them up to keep the Farce in ; braze them flowly for about an hour with flices of Bacon, Lemon, and Veal, a Faggot, two' Cloves, whole Pepper, Salt, and two fpoonfuls of Broth ; fift and fkim the Sauce, add two fpoonfuls of good Veal Cullis, and a handful of Piftachio Nuts Icalded ; boil together a few minutes ; wipe the Chic* kens very clean, and ferve the Sauce upon them. Matektte des Poulets aux Racines. Matlot of Chickens with Roots. /^UT a large Chicken into quarters, and put it into a Stew-pan with five or fix thin flices of Pickled Pork, two or three fpoonfuls of Broth, a little Cullis, a Faggot, and two Cloves ; let it fimmer flowly : Cut Carrots and Parfneps to whatfhape you pleafe, and fcald them with one dozen of fmall Onions ; fimmer them awhile in a Stew-pan by themfelves, with a good bit of Butter, and then add a little Broth -and Cullis : When three parts done, fift and ikim the Sauce of the Chicken, and put it to the Roots ; reduce the Liquid pretty thick, and ferve it upon the Chicken, the Pickled Pork intermixed. Poulets Glaces. Chickens Glazed. >pRUSS two Chickens as for boiling, and either cut them in two, or leave them whole ; finge and lard them as you do Fricandeaux, then braze them with flices of Veal, one flice of Ham, three or four whole Mufhrooms,, The PROFESSED COOK. 225 Mulhrooms, a faggot of i'weet Herbs, half a clove of Garlick, and two of Spices ; add a little Broth, and fimmer (lowly : When done, lift the Sauce, and j: reduce it to a Caramel, to glaze all the Brcaft part , of the Chickens : Put a little more Broth and Cullis into the fame Stew-pan, to gather the remainder of the glaze, which will ferve you for Sauce, adding a Lemon Squeeze. You may ferve thefe Chickens with any Revved Greens. Poulets a la Payfanne. Chickens Country-wife Fafhion. T>OIL a handful of Bread Crumbs in Cream till it is quite thick, then take it off the fire, and put to it a quarter of a pound of Butter, four Yolks of Eggs, .Thyme, chopped Parfley, one Shallot, Pepper and Salt ; ituff the Chickens with this, and roaft them, being wrapped in dices of Lard and Paper ; make a Sauce with a bit of Butter and Flour, one Anchovy- pounded fmall, whole Capers, Pepper and Salt, a lit- tle Vinegar and Broth ; make a Liaifon over the fire, like a white Sauce, and ferve it upon the Chickens. Poulets en Gdec ^ appelles Au Pere Dov'illet. Chickens in Jelly, Au Pere Douillet, viz. Fribbling. HpRUSS two Chickens as for boiling, fingc them, and lard them with large Lardons rolled in fine Spices and fiveet Herbs ; boil them with a Knuckle of Veal firil fcalded, half a pint of white Wine, two Cloves, a faggot of Parfley, Shallots, Thyme, Laurel, and a little Coriander : When the Chickens are done, take them out and let ihcni cool; fkim the Broth, fift it, and boil it awhile with a Lemon diced, one raw Egg, (and the Shell pounded) to clarify the Broth : When this is clear, fift it in a napkin ; put the Chickens into a pan much of their own bignefs, place upon them ipru*s of 2reen Parftev. and other Colours as you ihall O - * t i think 226 The PROFESSED COOK. think proper, bathing the Chickens firft with Whites of Eggs to make them flick ; lay the Chickens Breafts undermoft, pour over a fufficiency of the Jelly to cover them, and let them cool. When you want to ufe them, dip the Pan a moment into warm Water, and turn them over gently. Poulets a FIndienne. Chickens Indian Falhion. (See Turkifh Falhion, they are much the fame.) Poukts a la Marmotte. Chickens the young Wench's Fafhion. /""LIT Carrots and Parfneps to what fhape you like, and boil them in Broth with fmall Onions fcalded : Cut Mufhrooms and pickled Cucumbers into dice, put thefe in a Stew-pan, with a bit of Butter, half a clove of Garlick, a Faggot, two Cloves, a little Broth, Pepper and Salt ; boil awhile on a flow fire, then add a fpoonful of Cullis, and the Roots ; give them a boil- ing together, and ferve with roalted Chickens. Du D I N DON. Of TURKEY. Dindon d la Broche a different Ragouts* Roafted Turkey with different Ragouts. JJ[ E N Turkies are moflly preferable to Cocks for whitenefs and tendernefs ; the fmall fleihy ones- are the moft efteemed, and they ought to be kept as long as the weather will admit. Make a Forced-meat with the Liver chopped, Parfley, Shallots, fcraped Lard, Yolks of Eggs, Pepper and Salt : When pro- perly trufled, give the Turkey a few turns over the fire he PROFESSED COOK. 227 fire in a large Stew-pan with Butter ; fluff the Farce under the Breafc where the Craw was taken on*", and roafl it, with Lemon flices. upon the Bread to keep it white, dices of Lard, and double Paper : Serve with what Ragout you think proper, as Mufhrooms, Mo- rels, fmall Onions, or large Spanifh ones, Girkins, fmall Melons, Cucumbers, Truffles, Green Peas, iYnall Garden Beans, Endive, Cardoons, Roots of any forts, Celery, Craw-filh, or any thing, according to the feafon. Dlndon farci d'Oignons & petit Lard. Turkey fluffed with Onions and Pickled Pork. OCALD two dozen of fmall white Onions, and boil them in Broth, with half a pound of Pickled Pork cut into thin flices, a faggot o f Par/lev, screen Shal- * OC? -* * O lots, Thyme, a Bay-leaf, two Cloves, whole Pepper and Salt : When done, drain them all, fluif the Tur- key therewith, and wrap it in flices of Lard and Pa- per to roafl : Make a Sauce with a bit of Butter, a ^flice of Ham, two Shallots, and a few Mufhrooms ; foak it awhile, then add two ipoonfuls of Broth, and as much Cullis ; fimmer it about half an hour, fkim it and fift it : When ready, add a fmall fpoonful of Muflard, a little Pepper and Salt. Dlndon au Pere Douillet. (See the fame Name in Chicken Articles.) . GINGE a Turkey over the Charcoal, and trufs it as for boiling, the Legs within the Carcale ; put it in a large Brazing-pan with flices of Fillet of Veal, a Knuckle, a good bit of Ham, a few flices of Beef, a large faggot of Parfley, green Shallots, one Laurel Leaf, Thyme, a little Bafil, four Cloves, a little Broth, a pint of white Wine, Salt and Pepper; boil on a flow fire until the Turkey is done, then take it out, drain it, fift the Broth, and' put it on the fire again with two raw Eggs, (the Shells bruifed) and 2 two PROFESSED CotfK. two or three dices of peeled Lemon ; boil it, dirrino; n until it becomes clear, and lift it in a napkin or jelly-cloth : Put the Turkey into a Pan much of its OAI'I bignels; boil five or fix Cniw-fifli, lay them pro- perly in the bottom of the pan, intermixed with green Pudlev, and other Colours, put the Turkey upon this, Bread: undermoil, and pour the Jelly upon it. When you want to life it, dip the Pan in warm Water, and turn it over gently upon a napkin : Garnifh the Difh with Parilev. Dindon en Turkey Coloured. f^ U T a Turkey in two, and bone it thoroughly; make a good Farce with Bread of roafted Fowl, and every thing as alreadv repeatedly directed ; lay fome of it upon each half pretty thick, then lay on minced Ham, Girkins, Trurlles or Mufhrooms, or both, Bacon cut into dice, hard Yolks of Eggs, White of Fowl, a few fweet Almonds, and Piftachio Nuts ; cover thefe again with fome of the Farce, roll up each half, wrap them in dices of Bacon and a piece of Stamine, or any thing elfe to keep them fait, and put them into a Brazing-pan much of their own bignefs, with good Broth, half a pint of white Wine, dices of Veal and Beef, fweet Herbs, two or three Shallots, on clove of Garlick, three of Spices, Thyme and Laurel ; braze them on a dow fire about three hours ; let them cool in the Broth, to ferve cold upon a napkin, or in dices. It may alfo be done u hole, and equally well. Dindon a la Daube. Turkey Dobed. KE a good Salpicon, viz. a Farce with raw Meat as before directed ; lard an old Turkey through and through with large Lardons, rolled in Salt and fine 'The PROFESSED COOK. 229 fine Spices, fvvect Herbs finely chopped, and mixed all together ; put it into a Brazing-pan of its own big- nefs, with flices of Lard at the bottom, a laree fa or- . _s^ *^ got of fweet Herbs, four Cloves, one of Gariick, Thyme, Laurel, two or three Onions, two Carrots in bits, \vholc Pepper and Salt, a glafs of Brandy, a pint of white Wine and Broth ; braze flowly about fix or feven hours until the Fleili gives under the finger ; re- duce the Broth, fkim it and fift it : Let the Turkey cool in the Sauce, to ferve cold together. It may alfo be nfed hot with the fame Sauce. An old one is equalh good as a young one for a Daube. B Daube de Dindon Turkey dobed another Wav. ONE an old Turkey thoroughly; lard a middling Fillet of Veal in the fame manner as the Turkey a la Daube ; lard alfo the Turkey, and fhiff it with the Fillet of Veal ; finifh as the former, and ufe it the fame way. Dindon au Court Eoiullon. Turkey in its own Gravy. HpAKE out the Breaft-bonc of a Turkey, and fluff it with a Sweet-bread fcalded ; cut into fmall bits Miiilirooms, fcraped Lard, Pepper and Salt ; put the Turkey into a Brazing-pan of its own bigncfs, wrap- ped up in dices of Lard, with two fpoonfuls of Broth, a jill of white Wine, a Faggot, Thyme, Laurel, three Cloves, and a little Nutmeg ; braze flowly, and turn it two or three times : When done, fkim the Sauce, fift it, and add a chopped Shallot ; reduce the Sauce, and ferve upon the Turkey. Dlndon 230 57^ PROFESSED COOK. Dindon Farci de Trufes a FEJpagnok. Turkey fluffed vvith Truffles, Spanifli Sauce. p E E L about a pound, or a pound and a half of Truffles, add a little Salt, Pepper, and fcraped Lard, and fluff a frefh-killed Turkey therewith ; few it up clofe, wrap it in two or three fheets of Paper, and keep it in this flate for three or four days, that it may take the flavour of the Truffles ; then roafl it with flices of Lard round, and the fame Paper : Serve with a Spanifli Sauce. See Sauce Articles. Dindon en Timbak. Turkey in Moulds. "DONE a fat middling Turkey thoroughly, cut it in two at the back, fpread it in a Stew-pan, and fill it with a good Salpicon made after this manner : Cut into fmall bits, Truffles, Mufhrooms, a fcalded Sweet- bread, fat Livers, Parfley, Shallots, Pepper and Salt. Put this into the Turkey, and few it up like a bag ; place a few flices- of Lemon upon it, wrap it up in a Stamine, giving it the form of a Kettle-drum ; (that is, round at bottom, and flat at top) braze it in a Stew-pan of its own bignefs, with a little Broth, a glafs of Wine, a few flices of Veal, a Faggot, three Cloves, half a clove of Garlick, Thyme, Laurel, Pepper and. Salt: When done, fkim the Sauce, and fift it ; add a little Cullis, and reduce it to a good confidence : Serve this upon the Timbale, being firft well wiped of its Fat. Dindon a rEcarlaie. Turkey Scarlet Colour. 'J'AKE up the Skin of a fmall Turkey from the FL-fh without breaking it, and fluff as much Craw-fifh Butter under as poffible ; fluff the infide with a Ragout made of the .Liver, Mufhrooms, Pep- per The PROFESSED COOK. 231 per and Salt, prepared in a good Cullis fhort Sauce ; few it up, and wrap it witr^ dices of Lard and Pep- per. Serve with a Craw-fiih Cullis ; you will find the method of making it in the Cullis Articles. *. Dindon a la Mayence. Turkey Mayence Faihion. 'TpRUSS a Turkey for roafling, finge it over the fire, and lard all the Breafl with Mayence Ham, in- ftead of Lard ; (cut the Ham with the grain, other- wiie it will break in larding) wrap the Turkey up in feveral Papers, and roafl it, bailing it often with But- ter : Make a Sauce with a rich Cullis, half a glafs of white Wine, two fpoonfuls of Gravy, Pepper, Salt, and two or three Shallots finely chopped. Dindon a la Poele. Turkey in a Hurry. USS a Turkey with the Legs inward, and flatten it as much as you can ; put it in a Stew-pan, with melted Lard, chopped Parfley, Shallots, Mulhrooms, and a little Garlick ; give it a few turns on the fire, and add the Juice of half a Lemon, to keep it white ; then put it in another Stew-pan, with flices of Veal, one (lice of Ham, the melted Lard, and every thing as ufed before, adding whole Pepper and Salt ; cover it over with flices of Lard, and foak it about half an hour on a flow fire ; then add a glafs of white Wine and a little Broth, and finim the brazing; fkim and fift the Sauce, add a little Cullis to make a Liaifon, reduce it to a good confiftence, and ferve upon the Turkey. Dindon Farcl de Marons & Saucijfes. Turkey roafled, fluffed with Saufages and Chefnuts. "DO AST what quantity of Chefnuts you think pro- per, peel them, and pound a few to make a Farce, with the Liver, chopped Parfley, Shallots, &cv a little 23 2 ybe PROFESSED COOK. a little Salt and Pepper, a bit of Butter, and three raw Yolk's of Kggs ; fluff the Craw of the Turkey with this, and the Body with the whole Chefnuts, and a good many fmall Saulages, firft fried in Butter till half done ; roaft the Turkey, wrapped up with flices of Lard and Paper, and ferve with a Cheinut Cullis. See Cullis Articles. Salmi dc D'mJon. Turkey hafhed. /"^UT the remains of a roaftcd Turkey properly ; put them into a Stew-pan, with a glafs of white Wine, chopped Parfley, Shallots, Mufhrooms, Truffles, if any, Salt and Pepper, two fpoonfuls of Cullis, and a little Broth ; boil half an hour, and reduce to a iliort Sauce: When ready, add a pounded Anchor, and a Squeeze of Lemon ; ikim the Sauce free from Fat, and fervc all together. Cuijfes de Dindon a la Provenfak. Legs of Turkey the Provence Fafliion. 'jpAKE the Legs of a roafted Turkey, put them into a Stew-pan with a glafs of Wine, as much Broth, Pepper and Salt, a faggot of fweet Herbs, two Cloves, and one of Garlick ; fimmer about an hour to reduce the Sauce : Make a Ragout with a Sweet-bread, chop- ped Mufhrooms, Parfley, Shallots, and a bit of But- ter ; foak this a little while, then add a little Broth and Cullis, and boil it fome time : When ready, add a pounded Anchovy, chopped Capers, and a handful ot Olives floned ; warm together, without boiling : Let your tafte guide you for Pepper and Salt, and the fharpncfs of the Sauce, which fliould be rclifhing. Serve upon the Legs. This is alfo called Cuijes Mafiuiu t viz. Legs mafked. _ Raw Legs of Turkies are alfo brazed tender, then dipped in Oil or melted Butter, broiled of a fine brown PROFESSEDCOOK. brown colour, and ferved with Sauce Remouhuk. This lait is called CuiJJfS de Dlndon d la Gendarme, Ailes &? Cnijfcs de Dindon Qlace:s. Wings and Legs of Turkey Glazed, off the Wings and Legs of a Turkey ; (if of a large one, the Wings alone will do for a Dilli) cut them pretty large from the Breaft, lard them all over, or only one, to pleafe different palates ; braze them on a flow fire with fliccs of Veal and Ham, a Faggot, two Cloves, whole Pepper, Salt, and Broth : When done, fkim the Sauce, reduce it to a Glaze, and finifh it like Fricandeaux. You may allb braze the Legs in the fame manner, and fervc them with what fie wed Greens, Sauce, or Ragout, you mall think proper. Or they may be drelfed a la Saint e Meneboidt, or with Sauce Robert. The remainder of the Turkey will ferve for Filets a la Bechamel, in Paper Cafes, mi Gratin, for Forced-meat, and many other purpofes, as occafion fhall require The Legs of Turkies that have been fervcd before may alib be dreifed as above. Filets de Dindon de plttfieurs Fillets of Turkey different Ways. the remainder of a roafled Turkey into Fillets, all to the Legs ; prepare a Sauce with chopped Mufhrooms, a bit of Butter, chopped Parfley, a Fag- got, Shallots, half a clove of Garlick, Broth, Pep- per and Salt ; boil it fome time, then take out the Faggot and Garlick ; put in the Fillets to warm with- out boiling, and add a Liaifon of two Yolks of Eggs and Cream, and a Lemon Squeeze, when reaily. You may allb -drefs it with Cullis Sauce, or any other, 234 Tfie PROFESSED COOK. CuiJJes de Dlndon en Fafon de Cuijjes d'Oyes. Legs of Turkies prefervcd, like the Legs of Geefe. T3 OAST the Turkies till about half or three parts done, and let them cool ; then cut off the Legs and Wings properly, and lay them clofe in an earthen veflel, fprcading fome Salt upon each, and a few Lau- rel Leaves between ; lift the Fat of the roafting, mix it with frefh Hog's Lard, and melt a fufficient quan- tity of thefe together to pour into the pot, fo as to cover the whole ; let it cool, nd then cover it with Leather or ftrong Paper, and fallen it fo that the air does not penetrate. When you have occaiion to ufe them, dip them in hot Water to melt off the Greaie, and finilh them in a Braze ; or broil them, and fervc with what Sauce or Ragout you pleafe. CuiJJes de Dlndon en Surprife. Sham Legs of Turkey. ID ONE a couple of Legs quite to the end, and fill the infide with a Farce made of Livers, Sweet- breads, Mulhrooms, farfley, Shallots, Pepper and Salt, two Yolks of Eggs, fcraped Lard, and a little Nutmeg; few them up, and braze them with flices of Lard and Lemon : 'Serve with a Spaniih Sauce. Legs that have been ferved before will alfo do for this Difh ; but then the Farce muft be previoufly boiled in Cullis, firft covered with Bread Crumbs, and finilhed in the oven. Pates de Dindons a la Sainte Menehoult. Stumps of Turkies, Sainte Menehoult; fried or broiled. g I N G E ten or twelve Stumps over a Charcoal fire, pick them very clean, and cut off the Spurs and -laws ; braze them in a fmall Stew-pan with fat Broth, two glafles of white Wine, a Faggot, Thyme, Laurel, Nutmeg, one Onion, a couple of Carrots cut in The PROFESSED COOK. 235 in three or four pieces, Pepper and Salt ; when done, drain them, dip them in the Fat of their Braze, roll them in Bread Crumbs, and broil them {lowly, bafting often with Butter: Serve with fried Parfley. You may alfo fry them, being dipped in a good thick Bat- ter: When they are brazed tender, you may ferve them with what Sauce you pleafe; alfo in Jelly, with Colours, and Taragon Vinegar : Serve cold with the Jelly pro- perly laid. Des PIGEONS. Of PIGEONS. Fricaffee de Pigeons a la Pouktte. White Fricaffee of Pigeons. CCALD a few Pigeons in hot Water, (if large ones cut them in quarters, middling in halves, and if fmall ones let them remain whole, miffing the Legs inwards) put them into a Stew-pan, with a good piece of Butter, a flice of Ham, chopped Mulhrooms, a Faggot, Thyme, a Bay-leaf, and two Cloves ; foak them a little while, then add a fmall quantity of Broth, with very little Salt, and whole Pepper ; fimmer on a flow fire, reduce the Broth, and take out the Ham and Faggot ; make a Liaifon with two Yolks of Eggs and Cream, warm without boiling, and add a Lemon Squeeze. If you would garnifli the Pigeons with any thing, fuch as Sweet-breads, or Artichoke-bottoms, fcald them in boiling Water before you put them to the Pigeons. You may alfo drefs them with Cullis, as many people do not like Cream, adding, in like manner, Sweet-breads and Artichoke-bottoms, which fliould be half done before mixing with the Pigeons, as they require more time to braze than young Pigeons, which 236 The PROFESSED COOK. which arc commonly ufcd for this purpofc. In this inftance they are called Pigeons au Coulls. Fricajjee de Pigeons av.x petits Pols. FricalFee of Pigeons with Green Peas. T)REPARE fmall Pigeons as the former, or cut large ones into quarters or halves; put them into a Stew- pan with a good piece of Butter, a fl'ice of Ham, what quantity of Peas you pleafe, a faggot of Pariley, and a little Broth and Gravy : When half done, add a little Cullis ; finilh the boiling, reduce the Sauce, and take out the Faggot and Ham : If you pleafe you may add a trifle of Sugar, Salt and Pepper, accord- ing to tafte. You may allb drefs them white, by only ufing Broth in the boiling, and finifhing with two Yolks of Eggs beat up with Cream. i Fricajjee de Pigeovs a la Payjlmnc. Fricaflee of Pigeons Country Fafhion. ^UT half a pound of Pickled Pork into thin illces, and foak it on the fire about half an hour, until it is half done ; fcald two or three large Pigeons in boiling Water, cut them into halves, and put them to the Pork, with a faggot of Parfley, Shallots, Thyme, Laurel, and two Cloves ; foak them a little while, then add Water and whole Pepper : When done, ikim and fift the Sauce, add three Yolks of Eggs and Cream, and make a Liaifon without boiling : When ready, add a little Vinegar. Pigeons en Surtoui. Pigeons Mafqucraded; (fee Chickens ditto). Pigcot-iS an SoleiL Pigeons of a fine bright Colour. QCALD fmall Pigeons, leaving both the Pinions and Legs, fplit them a little at the back, and Ikewer the Legs fo as to keep them pretty clofe ; braze them with iJje PROFESSED COOK. 2.37 with a few ilices of Lard, ilices of Lemon, a Faggot, two Cloves, a flice of Ham, Pepper, Salt, and a little Broth : When they are almoft done, take them out to drain, and dip them in a good thick Batter made of Flour, two fpoonfuls of good Oil, fine Salt, Cyder, Small Beer or Wine, poured in by little and little, and ilirred continually to make it of a pretty thick confidence ; fry them in frelh Hog's Lard, or Oil, of a fine yellow Colour, and ferve with fried Parfley. It is the fine brown Colour which they ought to have when properly fried, which gives them the name, as in fevcral other Diflies. Pigeons Foures aitx Plftacbes. Stuffed Pigeons and Pifbchio Nuts. "DON E three or four large tame Pigeons, all to the Wings and Legs ; ttuff them with a Salpicop made of Sweet-breads, fat Livers, chopped Muflirooms, Parfley, Shallots, Pepper and Salt ; few them up as if whole, and braze them with fliccs of Lard and Veal, a Faggot, a glafs of white Wine, and as much Broth : When done, fift and fkim the Sauce, add two fpoonfuls of Cullis, and boil a moment ; then add a linall handful of fcalded Piftachio-nuts, and ferve upon the Pigeons. Pigeons an Court Bouillon. See Turkey ; this is done the fame, allowing for the difference of time in brazing, &c. Pigeons a la Saint e Mcncboalt. "PHIS has been repeated fo often, th;U I fliall forbear giving any further direction about it, except an\ material reafon fhould require it ; as common fenfe will guide, for the different forts of meat. DEEL 2 j8 T'he PROFESSED COOK. Pigeons Glaces aux Legumes. Pigeons Glazed and ferved with ftewed Greens. *"p H E Y are larded and brazed like Fricandeaux and Chickens, as before directed; finifh the fame way, and ferve with fuch ftewed Greens as the feafon af- fords, or as fancy directs. Pigeons a la Perigord au Gratin. Pigeons Perigord. as many whole Truffles as you have Pigeons, and put them into a Stew-pan with a glafs of white Wine, a flice of Ham, Broth, a Faggot, and two Cloves, and fimmer them fome time : Trufs four or five fmall Pigeons, the Legs inwards ; take a little Broth and Flour, with a few dices of Lard and Le- mon, Pepper and Salt; make this boil, and ilir it continually, then boil the Pigeons flowly therein : The Truffles being done, take out the Faggot and Ham, put the Pigeons to them, and fimmer them fome time together : Make a little Forced-meat with Livers of Poultry, chopped Mumrooms, Truffles, Parfley, and Shallots, mixed with a little fcraped Lard, two Yolks of Eggs, Pepper and Salt ; put this into the bottom of the Dim, and place it on ames fire to make it catch at bottom ; drain the Fat off, and ferve the Pigeon upon it, intermixed with the Truffles. Pigeons tiu Cingara, (an old Gafcoon Word.) gRAZE four Pigeons with flices of Lard and Broth, a faggot of fweet Herbs, a little Salt and Pepper ; cut four flices of Ham, which foak fome time in Water to make them frefh, then foak them in a Stew- pan on the fire until they are done; take them out, and put a little Cullis into the fame Pan, with a little Vinegar, to gather what remains at the bottom, and boil it a moment ; put the four flices of Ham upon pieces of fried Bread of the fame bignefs, and the Pigeons PROFESSED COOK. 239 Pigeons intermixed, and pour the Sauce over all; or with only the Ham flices upon the Pigeons, with the Sauce poured over them. Pigeons a la Broche a differentes Sauces & Ragouts. Roafted Pigeons with different Sauces and Ragouts. A/fAKE a Farce with the Livers, Mufhrooms, Par- fley, Shallots, fcraped Lard, two Yolks of Eggs, Pepper and Salt ; fluff the Pigeons with it, and roaft them with a (lice of Lard wrapped in Paper, or with- out ; and ferve them with what Ragout you think proper, or is moft convenient. You may alfo braze them, and ierve with what Sauce or Ragout you pleafe. Pigeons au Bafilic. Pigeons with Bafil. T)RAZE what Pigeons you pleafe in a common Braze, the Legs being truffed inwards ; make a Farce with Bread Crumbs foaked in Cream till it is quite thick, Beef Suet fcalded, a little chopped Bafil, Par- fley, green Shallots, Pepper and Salt, mixed with Yolks of Eggs : When the Pigeons are done, drain them, and let them cool, then wrap them^all over with fome of this Farce ; bathe them in Eggs, fprinkle them with Bread Crumbs, and fry them of a good colour: Serve with fried Parfley. You may alfo pre- pare this Dim with Pigeons which have been fer.ved already, with or without a Farce : Cut them in two, dip them in thick Batter and Bread Crumbs, and fry them as before : Serve with fried Parfley. Pigeons en Hochepot a FEfpagjiole. Hotchpot of Pigeons, Spanifh Fafhion. *T*RUSS two or three large Pigeons, and boil them in a fmall Soup-pot with Broth, all forts of Roots fcalded, as Carrots, Parfneps, Celery, one dozen of Onions, a faggot of ParQey, Shallots, Thyme, one 40 *fbe PROFESSED COOK. one Laurel-leaf, whole Pepper and Salt; boil on a flow fire with little Liquor : When they arc done, put the Pigeons into the middle of the Difii, take out the Faggot, and place the Roots round, well inter- mixed : Serve with a Spanifh Sauce. Pigeons are alfo ferved with any forts of ftewed Greens ; and in this inftance they are brazed by them- felves, and ferved upon what Greens you pleafe. Obferve, that they take their name from the Greens with which they are ferved, as, Pigeons a la Braze d la w/f, &c. that is, Pigeons brazed with Succory, &c. Pigeons en Crepine an Pontifc* Pigeons in Cowl, Pontiff Sauce. HpHEY are done as all other directions to the fame purpofe, fluffed with a good Farce made of Sweet- breads, or Veal Kidney, Herbs, &c. brazed, and ferved with the above Sauce. Pigeons anx Ecre-v[jJl'S. Pigeons with Craw r -fifh Cullis. T> O I L the Tails of the Craw-fifli whole in good Broth ; you may alfo add a little Cream to the Craw-fifli Cullis, and one or two Yolks of Eggs, to give more confidence : Drefs four middling Pigeons, two being larded like Fricandeaux, and a couple of Sweet-breads cut in two, and two of the pieces larded alfo : Glaze the larded pieces ; and to keep the others \\hite, put a flice of Lemon and a flice of Lard upon each, while brazing : Thcfe may either be ferved with ilcwcd Greens, or with the ufual Sauce. Pigeons and Parmefan are done after the fame manner as all other I Diflics under the fame direction : Alfo an Gratia. Obferve, that as four Pigeons alone look rather naked in a Firfl-courfe Dilh, they fhould be garniihed with Sweet-breads, Artichoke-bottoms, Forced-meat Balls, Chefnuts, Olives, or whole Craw-fifli, well tailed, and brazed together. Pigeons PROFESSED COOK. 241 Pigeons a la Bry, a I'ltalienne. Pigeons a la, Bry, (the Inventor's name) with Italian Sauce. 1 '"TRUSS two or three large tame Pigeons as for roaft- ing ; make a Stuffing with the Livers, chopped ' with Padley, Chibol, a trifle of Garlick, fcraped [ Lard, Pepper and Salt, and mix it well with two Yolks of Eggs ; lard the Pigeons with fprigs of green Parfley pretty thick, and, while roafting, bafte them ! ' often with frem Hog's Lard, to keep the Parfley green 'and crifp: Serve with Sauce a I'ltalie/me, which you will j find in the Sauce Articles. Pigeons a la Creme av.x EcreviJJes. Pigeons with Cream and Craw-fifh, as a FricafTee. , "DRAZE the Pigeons with a few flices of Lard and the ordinary Seafoning: Make a Ragout with fmall Craw-fifh well picked, by. putting them into a Stew- pan with a few Mulhrooms, a faggot of Parfley, a : few Chibols, a little Balil, two Cloves, and a proper I quantity of good Butter ; keep them a little while upon the fire, and then add fome Broth, Pepper and ] Salt ; reduce till it is pretty thick, and make a Liai- i fon with three Yolks of Eggs beat up with Cream, a t little Nutmeg, and fome Parfley fcalded and chopped ; i finifh as ufual without boiling, and ferve the Pigeons i upon the Ragout. Pigeons au Beurre d' Ecrevijfis. Pigeons with Craw-fifh Butter. '"THEY are prepared by fluffing fome of the -Butter under the Skin of the Breafts, then roafting them, and ferving them with Confommee Sauce, a little of the Butter being mixed therein. See the method of making Craw-fifli Butter, hereafter. R Pigeons 242 The PROFESSED COOK. Pigeons accompagnees mix Ecrev/J/es. Pigeons accompanied with Craw-filh. "DRAZE the Pigeons in a light Braze, with the like number of large Craw-fifh ; feafon the Braze pro- perly, and fkim and lift the bottom of it to ferve with the Pigeons, intermixed with the Craw-filh, and add what feaibning you pleafe to the Sauce. Small Pigeons are alfo fomctimes ferved in the Shells of large Craw-filh, which muft be properly picked of the fmall Claws, and the Meat made into a Farce. Put a fmall brazed Pigeon into each Shell, and place the Farce round them ; then rub them over with Yolks of Eggs, and put them into a Stew-pan with a few flices of Veal, a glafs of white Wine, and a few fpoonfuls of good Cullis : When done, fkim and lift the Sauce, add a little more Cullis, and ferve them hot. The Pigeons require but a Ihort time to braze. Pigeons a la Cbarmante. Pigeons in a delightful Manner. CCALD five or fix fmall Pigeons, and braze them with a few flices of Lard and peeled Lemon, Pep- per, Salt, a faggot of fweet Herbs, and Broth. Lard three or four Sweet-breads as for Fricandeaux, and put thefe laft into a Stew-pan by themfelves,- with fome Broth, a few thin flices of Veal Fillet, a Fag- got, a few Chibols, two Cloves, and a little Bafil ; braze flowly ; and when done, lift and Ikim the Braze, and reduce it to a Glaze, to rub over the larded fide of the Sweet-breads ; add a little Confommee to ga- ther the remainder of the Glaze which may Hick to the bottom of the Pan, fift it again through a fieve, and add a little more Pepper and Salt, if neceflary, and a good fqueeze of Lemon. Intermix the Pigeons and Sweet-breads upon the Table-dilh, and pour the Sauce PROFESSED COOK. 243 Sauce over the former, but not over the latter, as it would fpoil the colour of the Glaze. Pigeons an Monarque. Pigeons Roy^l Fafhion. ClNGE what number of Pigeons of an equal big- nels you pleafe, put a peeled Truffle in each, and give them a fry in Butter, with chopped Mufhrooms, Parfley, Chibols, a flice of Ham, Pepper and Salt ; then put them into a Stew-pan to braze, with a few " dices of Veal firit fcalded, and the firft Seafoning over the Pigeons ; cover them with thin ilices of Bacon, and a Laurel-leaf, and put a fhect of white Paper over the whole ; (top the Pan clofe, and iimmer on a flow fire until they be quite tender : Take out the Pigeons, and wipe off the Fat ; lift the Braze, boil a moment to ikim it very clean, and, when ready, add a Le- mon Squeeze, and ferve it upon the Pigeons. Pigeons en Surprize a la Ravigotfe. Pigeons Mafked, with Ravigotte Sauce. CCALD five or fix fmall Pigeons, and trufs them with the Legs inwards ; fcald alfo as many Cab- bage Lettuces for a quarter of an hour, and then, fqueeze out the Water ; make a Farce of roaftcd Poultry, fcalded Suet or Cow's Udder, Bread Crumbs foaked in Cream, chopped Parfley, Chibols, Shallots, Pepper and Salt ; mix thefe well together with raw Yolks of Eggs, and put fome of this Farce into each Lettuce, and a Pigeon in the middle ; tie them very well with packthread, and braze them in a fmall Pot or Stew-pan, with a little Broth, a flice of Ham, a faggot of fweet Herbs, half a clove of Garlick, (or two of Shallots) a Laurel-leaf, two Cloves, and a lit- tle Salt and coarie Pepper : When they are done, take them out ; fqueeze them gently in a clean Cloth to R 2 extraft 244 je PROFESSED COOK. extract the Fat, and ferve with hot R'avigotte Sauce. See the Sauce Articles. ClNG Pigeons d la Picreons with Cream Sauce. o E the Pigeons on a Charcoal fire, trufs them as the laft, and fcald them a moment in boiling \Vater ; fplit them a little at the back, and fill them with a Farce made of fcalded Sweet-breads cut into dice, mixed with chopped Mufhrooms, Shallots, Par- fley, Pepper, Salt, and fcraped Lard ; braze them between thin dices of Lard with a few fpoonfuls of Broth, and when done, drain and flatten them a little; ' place a Farce made of Poultry and proper feafoning, mixed with raw Yolks of Eggs, as ufual, round each Pigeon ; roll them in Veal Cowl, dip them in Yolks of Eggs, and then in Bread Crumbs, drop a little Oil over them, and give them a good colour in the oven : When ready, wipe off the Fat, and ferve with a good rich Culiis Sauce ; that which is called Reftorant, (or the richeft) is as proper as any. Pigeons au Parmefan, et au Gratln. Pigeons glazed, or with Parmefan Cheefe. g I N G E five or fix fmall Pigeons, and fluff them with a Farce made of their Livers, with fcraped Lard, chopped Mufhrooms, Shallots and Parfley ; put them into a Stew-pan upon tnin flices of Veal, and flices of Lard over them, with a few fpoonfuls of Broth ; fimmer on a flow fire, and when done, take out the _ Pigeons: Put a little Culiis into the fame Pan, boil it a moment, and fift it in a fieve ; put a little of this Sauce into the Table-difh, with iviped Parmefam Cheefe, and the Pigeons upon it ; thai cdd more Sauce and Cluefe, and keep the Difh on afhes fire, with a proper cover whereupon to place- hot coals fufficient to give the Cheefe a yellow-brown Colour ; or The PROFESSED COOK. 245 or it may be done in a foft oven : Serve it dry. For the Gratia ; take a fcaklcd Sweet-bread and two fat Livers, and cut them into two or three pieces ; take alfo two or three Artichoke-bottoms half boiled, \vith a few Mnfhrooms, a flice of Ham, four fmall Pigeons linged and icdded, a little Parilcy and Thyme, half a clove of Garlick, a few Chibols, two Cloves, one Laurel-leaf, and a proper quantity of Butter ; give all .a fry in a Stew-pan for a few minutes, then add fome Gravy and a glafs of white Wine, a little Broth, coarfe Pepper and Salt ; fimmer f lowly, and when done, Ikim off the Fat very clean, pour half of the Sauce into the Table-dilh, and place it on a pretty fmart fire until it forms a Gratin, viz. catches at the bottom ; then put the Pigeons thereon, and the re- mainder ; fimmer a little while together that the Ra- gout may take the tafte of the Gratin ; and when ready to ferve, add a Lemon Squeeze to the remainder of the Sauce, and pour it over all, Pigeons a la Fiane. From the Name of the Inventor. A/TAKE a good Puff-pafte, cut it into pieces of a proper bignefs, and prefs each hard into a Scol- lop-fhell, to make it take the form thereof, and then bake them in the oven ; obferving to prepare double the number of thcfe artificial Pafte-ihells to the num^ ber of Pigeons you intend to drefs. Take three or four pretty large Pigeons, fcald them, leaving the Legs, Wings, and Heads, and braze them in well- feaioned Braze till about half done ; then take them out, dip them in a Batter made of Flour, Oil, white Wine or Beer, the White of an Egg beaten vp, and a little Salt, taking care that it be neither very thick nor thin : Laftly, fry the Pigeons of a fine yellow colour, ferve one in each of the Paile-iliclls, nnd cover them over with another. R 3 Picons 246 tfhe PROFESSED COOK. Pigeons aux AHes, aux Grenadlns. Pigeons as if alive, with Fricandeaux. '"PAKE half a dozen Pigeons of equal bignefs, and fcald them without taking off the Heads or Wings ; truTs the Legs within the Body, 7 and put fmall fkewers in the Necks, to keep them in the form in which they appear when feeding ; braze them ilowly for about an hour in a White Braze, with a few dices. of Ham, Veal, and Lard, placing the Pigeons upon the Meat, backs .imdermoft, and laying thin dices of Lard over them; feafon them with a little Salt and- coarfe Pepper, half a peeled Lemcn diced, a glafs of white Wine, a little Oil, and fome fvveet Herbs. Pre- pare a fmall Fricandeau, which lard, braze, and glaze as ufual : When ready to ferve, place the Fricandeau in the middle of the Dim, and the Pigeons round it, flicking the Bills therein as if they were feeding upon it ; fift and fkim the Braze as ufual, add a little Cullis to thicken it, and pour it over the Pigeons only, and not over the Fricandeau. Pigeons d la Brunette. Brown Pigeons. GlNGE five or fix middling-fized Pigeons, lard them thoroughly with Truffles, and give them a fry in a Stew-pan with a few fpoonfuls of Oil or Butter, chopped Truffles, Parfley, and Shallots ; then put them with all their feafoning into another Pan, gar- ni(hed with ilices of Ham and Veal, cover them over* with thin Ilices of Lard, and foak them about half an hour on allies fire ; add a glafs of white Wine, as much Broth, and finifh the brazing ; take out the Pi- geons, put a little Cullis to the Braze, boil it a mo- ment, Ikim and fift it well through a fieve, add a Lemon Squeeze, and ferve it upon the Pigeons. PigeotU ^he PROFESSED COOK. 247 Pigeons au Revere/id. Pigeons the Clergyman's Fafhion. 'TpRUSS good large Pigeons with the Legs inwards, fplit them at the Back, flatten them, a little, and marinate them about an hour in Oil, with the Juice of a Lemon, two whole cloves of Garlick, two or three Spice Cloves, Thyme, Laurel, Pepper, Salt, Bafil, and Parfley ; then fry them in Hog's Lard, and fcrvc with fried Parflev. j * Pigeons a la bate. Pigeons in a hurry. 'TpRIM fmall Pigeons, and put them into a Stew- pan with a good piece of Butter, a glafs of Wine, half a Lemon fliced, a bunch of Parfley, Chibols, Shallots, Bafil, two Cloves, a flice of Ham, and a. few fmall dices of Veal firft fcalded ; put the Pan upon a brifk fire for about a quarter of an hour, then place them upon a flow fire, fimmer them till perfectly done, and ferve with what Sauce you pleafe. Pigeons au Gros Re/ic. Pigeons with a Ragout. GINGE middling-fized Pigeons, and leave the Legs at full length; fluff them in the Craw with a Farce made of their Livers, fcraped Lnrd, chopped Truffles or Muihrooms, Shallots and Pariley, mixed with Yolks of Eggs ; give them a fry in Butter, and then wrhp each Pigeon in a (lice of Veal larded as for a Frican- deau, and roaft them : Serve with any of the follow- ing Ragouts, viz. of Sweet-breads, Mufnrooms, Truf- fles, Cocks-combs, or fat Livers, properly relifned with Pepper and Salt, and a -good Lemon Squeeze. R 4 Pigeons PROFESSED COOK. ' Pigeons a la Mtette. Pigeons with Marrow. 'T'RUSS tolerable-fized Pigeons as for roafting, and fluff them with a Farce made of Beef Marrow, two Anchovies, Shallots, Parfley, a few Tarragon- leaves, and a little Pepper, mixed with raw Yolks of Eggs ; wrap the Pigeons in flices of Lard and Paper, roaft them, and ferve with a Sauce made of Cnllis, a glafs of white Wine, as much Broth" two flices of peeled Lemon, a few Rocomboles bruifed, a little Salt and Pepper ; boil this about half an hour, reduce it to a good confidence, and lift it through a fieve ; then add a piece of Butter and fome chopped Parfley, iimmer it a little, and ferve it under the Pigeons. Pigeons a la Provenple. Pigeons Provence Famion. 'IPRUSS the Pigeons as for boiling, put them into a Stew-pan with a fpoonful of Oil, fcalded Sweet- breads, Mulhrooms and Truffles, (or you may leave out the Truffles if you pleafe) a clove of Garlick, a faggot of fweet Herbs, two Cloves, and a few Bafil- leaves ; fimmer them a moment, add fome Broth Cnl- lis, and a glafs of white Wine, and ftew them floxvly: When done, fkim the Sauce, add three Yolks of Eggs beat up with fome Broth, two Shallots finely chopped, a little Nutmeg and Pepper ; make a Liai- fon without boiling, and add a Lemon Squeeze when ready to ferve. Pigeons en Herifon. Pigeons like Hedge-hogs. J N preparing this Difli the Pigeons are larded with Ham, the ends of the Lardons being left pretty long, fo as to refemble the thorns of a Hedge-hog ; they are then fluffed with a Salpkon half Hewed, and afterwards *fhe PROFESSED COOK. 249 afterwards brazed with proper feafoning, like all other Ragouts, and ierved with what Sauce you pleafe. \ Pigeons a rintendante. Pigeons the Comptroller's Manner. 'T 1 H E S E are dreffed nearly the fame as Pigeons a la Princejfe, (See pag. 250.) only that in this Diih the Truffles are omitted. Pigeons aux Qignons en Crcpine. Pigeons in Cowl, With Onions. r* U T a dozen of large Onions into dice, put them in a Stew-pan with a good quantity ot Butter, and ftir them over a flow fire till they are done ; when they are cool, mix them with three raw "Yolks of Eggs, a little fcraped Lard, a pinch of pounded An- nifeed, two chopped Anchovies, Salt and Pepper. Take fmall Pigeons brazed as ufuat, wrap them in fome of this firft preparation, and afterwards in pieces of Veal Cowl ; folder the Cowl with Yolks of Eggs,- roll them in Bread Crumbs, and lay thern in the Ta- ble-difh ; pour a few drops of Oil or melted Butter over them, place them in the oven to take a good colour, and ferve under them a Sauce made of good Cullis and Confommee. Pigeons a la Crapaudlne. Pigeons like a Toad. CINGE the Pigeons, and trufs them with the Legs inwards ; and, to give them the form required, leave the Head on, fplit them at the Belly, and turn the Brcaft over the Head ; otherwife cut the Pinions and the Neck off, and fplit them at the Back : Ma- rinate them about an hour in Oil, with fprigs of green Parfley, whole Shallots, chopped Mufhrooms, Pepper, Salt, and a few chopped Chibols ; roll them in Bread Crumbs feveral times, dipping them each time in the Marinate, 250 The PROFESSED COOK. Marinate, to make as much of the Crumbs flick thereupon as poflible ; broil them .over a clear fire, bailing with the remainder of the Marinate. When they are done, ferve a clear Sauce under them, made of Cullis, a little Verjuice or Vinegar, Pepper and Salt i or with a Ravigotfe. Pigeons a la Marfine. Flatted Pigeons. ^"pHEY arc dreffed in the fame manner as the laft, except that the Sauce is different. The proper Sauce for this Dim is made with Cullis, a piece of Butter rolled in Flour, a pounded Anchovy, with a few chopped Capers, Shallots, a little Nutmeg, Pep- per and Salt ; warm all together, and when ready, add a Lemon Squeeze, and Serve the Sauce under the Pigeons. Pigeons a la Pnncejje. Pigeons, the Princefs's Fafhion, fo called from the Richnefs of the Preparation. gCALD fix fmall Pigeons, trufs them as for boiling, and braze them between dices of Lard, and as many peeled Truffles, with a glafs of Wine, a little Broth, and a faggot of fweet Herbs. Scald alfo fix Artichoke-bottoms, and braze them in another Pan with a little Broth, two flices of peeled Lemon, Pep- per and Salt. In a third Pan braze alfo ilowly a icalded Sweet-bread, one or two fat Livers and Mufh- rpoms, all cut into dice, with a proportionable quan- tity of Butter, and a little Broth. When three parts done, add the bottom of the Pigeon-braze to this laft, (being properly fkimmed and fifted) fimmcr them to- gether, and reduce the Sauce pretty thick; make a Liaifon with Cream and Yolks of Eggs, add fome Parfley fcalded and finely chopped, a little' Nutmeg, and Lemon Juice ; pour fome of the Sauce into the Table- The PR OFE s SED COOK. 251 Table-difh, put the Artichoke-bottoms therein, and place one of the Pigeons upon each ; intermix the Truffles, &c. between the Pigeons, and pour over the remainder of the Ragout. Compote de Pigeons, ait Sang. Stewed Pigeons, with Blood. T N the preparation of this Dilh the Pigeons muft be taken alive from the Dove-houfe, killed imme- diately, and the Blood faved, fqueezing a little Lemon therein, and flirring it continually to keep it from curdling. Scald the Pigeons, and trufs the Legs within the Bodies ; put them into a Stew-pan with a fcalded Sweet-bread, a few Mufhrooms, fome But- ter, a flice of Ham, a bunch of Parfley, a final I clove of Garlick, two Cloves, Thyme, Laurel, and Bafil ; place them on the fire till they catch a little, then add fome Broth, a glafs of white Wine, Pepper, Salt, and a few fpoonfuls of Cullis ; when half done, add a few Onions boiled tender in Broth, make a Sauce with good Cullis, form a Liaifon with Yolks of Eggs and the Blood, put thefe to the Ragout, and fimmer them together till of a proper thicknefs ; take out the Ham and Parfley, and ferve with Ihort Sauce. Pigeons a la Daube, et au Fenouil. Pigeons dobed, with or without Fennel. JJINGE and trufs large Pigeons as Chickens for boil- ing, lard them through and through with large Lardons, feafoned in Spices, put them into a Pot that will juft hold them, with flices of Veal, Ham, and a bunch of Parfley, Chibols, Shallots, Thyme, Lau- rel, Balil, three or four Cloves, coarfe Pepper, a glais or two of white Wine, and finifli them on a flow fire. If for a Firft-coarfe Dilh, fift the Braze, and fkim off the Fat very clean ; add a little Cullis to thicken it, and ferve it upon the Pigeons. If they are intend- ed 252 The PROFESSED COOK. cd to be eaten cold, lay the Pigeons on the Table- difh, fift the Sauce over them without Cullis, and put them bye in a cool place. In the laft inftance, the Pigeons are brazed as ufual, being previously fluffed with a Farce made of their Livers and proper feaibn- ing, and a little Fennel fcalded and chopped fine ; or with Fennel mixed with Butter and Cullis for Sauce, which may be ferved with them whether they are brazed or roafted. Pigeons a Imminence. Pigeons the Cardinal's Fafhion. HP A K E fmall Pigeons that have been brazed, and put them into the Shells of large Craw-fifh; braze them a little while together, with a few flices of Veal and Ham, and proper feafoning. They are finifhed after the fame manner as the Pigeons accompagnees attx < Ecrevijfes, (fee pag. 242.) and ferved with the Sauce of, the lait brazing, (being properly ikimmed and fifted) j adding a little Cullis thereto, and relilhing them pro* ; perly with Lemon Juice. Pigeons a VAlkmande. Pigeons German Fafhion. *T*RIM a quarter of a hundred of fmall Craw-fifh, and put them into a Sauce-pan with a good piece of Butter, fome Muflirooms, Thyme, Laurel, a bunch _ of Parfley, a few Chibols, two Cloves, and a Hi Ham ; keep them on a brifk fire for a few minutes, add fome Broth, Pepper and Salt ; braze about half an hour, and reduce the Liquid to a good confidence; then take out the Parfley and Ham, make a Liaifon with raw Yolks of Eggs and Cream, and, when ready, add a Lemon Squeeze, and ferve upon fmall Pigeons brazed as the laft. Pigeons PROFESSED COOK. 253 Pigeons a FEchalotte. Pigeons farced with Shallots. \TAKE a Farce with the Livers chopped with a few Shallots, and mixed with Butter, Pepper, Salt, md the Yolks of two Eggs : Stuff the Pigeons, and roaft them, being wrapped firft in Lard, and after- wards in Paper : Serve with a Sauce made of a little Broth, a piece of Butter rolled in Flour, a little Salt, Pepper, and grated Nutmeg ; make a Liaifon without boiling, add a good Lemon Squeeze, and ferve under the Pigeons. Pigeons en Matelotte. Matlot* of Pigeons. HP R U S S four middle-fized Pigeons as for boiling, finge them, and fcald each with a couple of An- 'chovies ; put them into a Stew-pan with a proper quantity of Butter, one dozen (or more) of fmall Onions,- a faggot of Parfley, Chibols, one or two Shal- lots, two Cloves, and a little fcalded Fennel ; give them a few turns on the fire, and afterwards fimmer them ilowly in Broth, with a glafs of white Wine, coarfe Pepper and Salt : When they, are about three pints done, fkim off the Fat very clean, add a little Cullis, with fome fmall Saufages fcalded, and finilh the flewing ; relifli the Sauce with a good Lemon Squeeze. Timbale de Pigeons an Fume, et en Pate. Pigeons of a Game Flavour, in Moulds or .in Pafte. A/f AKE a Farce with a ftale Hare or Rabbit, a few bits of Ham, Cow's Udder or Beef Suet, fcraped 'Lard, fine Spices, Truffles or Muihrooms, Chibols, and Shallots, mixed with raw Yolks of Eggs : Gar- nifh a Mould or a fmall $tew-pan with thin fliccs of Lard, put three parts of the Farce thereon, making a hole 254 ?3k PROFESSED COOK. hole in the middle, for the reception of a cold Pigeon Ragout, with all the Liquor belonging to it ; place the remainder of the Farce upon the Ragout, folder it up with Yolks of Eggs, cover it with flices of Lard, and put it into the oven ; or finifli it on a flow fire, -with a proper quantity of hot Coals upon the cover of the Pan. When ready, turn it over gently, take off the Lard, wipe it clean from Fat, make a little hole at the top to pour in a Sauce Pontife, or any other, and relifh it with a good Lemon Squeeze. The fame may be done with Puff-pafte, for the making of which the Author recommends Oil or frefh Hog's Lard ; but Butter, if really good, is much preferable. Povpeton de Pigeons aux Cboux-fleurs. Pigeons mafked with Collifiowers. T N this Difli the Ragout is prepared as in the laft directions ; the Pigeons are covered with a good rich Cullis, and then mafked, or perfectly hidden with Hewed Colliilovvers. Pigeons aux Trufes. Pigeons with Truffles. T N this preparation the Pigeons are larded with Truffles and Ham, and brazed with Veal, Ham, and a few chopped Truffles ; their Broth ferving for Sauce, with a little Cullis, and a Lemon Squeeze added thereto. They may alfo be marinated for about an hour in Oil, and all forts of fweet Herbs, then cut in two, dipped in good Batter, and fried. Or they may be dretfed in all the different ways of Chickens, allowing for the time of boiling, roafting, or brazing. Des The PROFESSED COOK, 255 Des Canards, Canetons, Oyes^ * Oifons. Of Ducks and Ducklings, Geefe and Goilings. Canard anx petlts Po'/s. Duck and Green Peas. ""TRUSS a Duck (or two Ducklings) like a Fowl for boiling ; fcald it, and braze it with ilices of Lard md Lemon, a little Broth, whole Pepper, Salt, a Faggot, two Cloves, Thyme, and half a Leaf of Ot> ' f. "' Laurel : Put a quart of Peas into a Stew-pan, with a bit of Butter, a faggot of Parfley, a little Mint, Broth md Gravy : When done, add a little Cullis, Pepper md Salt, and ferve upon the Duck, being well drained. Cane tons Routes. Duckling Rolled. a good Forced-meat with Breafts of roafted Poultry as ufual ; cut a pretty large Duckling in :wo, bone it thoroughly, and lay the Farce thereupon; roll it up, tie flices of Lard round it, and boil it in a ittle Broth, with a glafs of white Wine, a Faggot, md two Cloves : When done, fqueeze the Fat gently )ut, and wipe the Duck clean : Serve with what Sauce t r ou plcafe. Small Ducklings may be dreifed in the "ame manner, obierving only that they muft not be :ut in two. Canetons en Hatereau. Duckling's roafted on fmalf Skewers. PUT one or two Ducklings into quarters, bone them, and fill each piece with a Forced-meat, like the r ormer ; roll them tight, lard them like a" Fricandeau, and 2 56 The PROFESSED COOK. and put them on fkewers to roaft : Serve with a Sauce made of Jelly Broth, Cullis, half a glafs of Wine, a' Faggot, a flice of Lemon, Pepper and Salt, boiled a little while together, and fitted. You may alib braze a whole Duck, fluffed with the like Forced-meat, and fcrve with what Sauce you think proper. The Sauce gives it the name. Cancious de Rouen a la Bfocfce, Rouen Ducklings roafled. T F you would have them for a Firft-courfe Difh, give them a few turns with Butter in a Stew-pan, then wrap them up in Paper to roafl : They muft not be too much done. Serve with a good Confommee Sauce, chopped Shallots, the Juice of an Orange, Pepper and Salt. If for a Second-courfe Difh, roaft them crifp without Paper, and ferve alfo with Juice of Seville Orange. Canetons a ritallenne. Ducklings Italian Fafhion. pUT one or two Ducklings into a Stew-pan to fim^ mer a little while on a flow fire, with fine Oil, Parfley, Shallots, Mufhrooms, Pepper and Salt; then put them into another Pan upon a few flices of Veal and Ham, and all the firft fe'albning ; cover them with likes of Lard, and foak on a very flow fire ; then add a glafs of white Wine and Broth, and finilh the brazing : Add Ibme Cullis to the Sauce, fkim the Fat off very clean, and lift it in a fieve ; wipe the Ducklings clean, drain out the Fat, and ferve the :ce upon them ; or a Sauce Italienne. Camtons en Frkandeaux. Ducklings in Fricandeau, ARE larded and brazed as the former ; then glazed and fmilhed according to all fimilar directions. Canetons Xbe PROFESSED COOK. 257 Canctons a la Puree Perte. Ducklings with Green Peas Porridge. pUT a few flices of Veal and Ham into a Stew-pan, with one fliced Onion, and two Carrots cut into pieces ; foak thefe together on a middling fire, and add ibrne Broth when it begins to catch like a Cullis ; then boil on a flow fire till the Meat is done : Simmer your Peas about half an hour, with a bit of Butter, the green Tops of Shallots, a little Winter Savory and Parfley : When they are done, lift them in a Sta- mine ; and then lift the Sauce to mix with the Por- ridge : You may do the fame with dry Peas, only ad- ding Spinach Juice to make the Porridge green : Stuff two Ducklings with fcalded Lettuces chopped, White of Fowl and Livers, fcraped Lard, Shallots, Parfley,, Pepper, Salt, and two Yolks of Eggs ; braze as thq former, and ferve with the green Porridge. Canard en Gimbals (See Veal, Pig, Chickens, Sec.) Canards a la Romaine. Ducks, the Roman Fafhion. 'T'HEY are boned, fluffed with a Salplcon Farce, and brazed in a common Braze : Serve with Cullis Sauce and Lemon. Canard a la Niverncife* Duck with Sauce Nivernoife. TT is larded through and through, the Lardons being rolled in chopped fweet Herbs and fine Spices; then brazed as all other, and ferved with the above-men- tioned Sauce. S Ganard 258 Tfo PROFESSED COOK. Canard a la Daube. Duck Dobed. T T is larded as the forhier, fluffed with a Salpicox, and boiled with a Knuckle of Veal, Lemon flices, Coriander, and every thing necefiary to make a Jelly of the Broth : The Duck muft remain to cool therein, and you may garnifh it with Colours, if you pleafe. Canard aux Navefs. Duck with Turneps. |>R AZ E a Duck (larded or not) in Broth, with one Onion, Roots, a Faggot, two Cloves, Thyme, half a Leaf of Laurel, whole Pepper and Salt ; cut Tur- neps into what Shape you pleafe, fcald them, and give them a fry in Butter ; then boil them in Veal Gravy and Cullis : When the Duck is done, fkim and fift part of the Sauce, and add it to the Turneps ', reduce it pretty thick, and lerve upon the Duck. Macedoine de Canard. Macedonian Ducks. four Artichoke-bottoms, each into pieces, and put them into boiling Water, with about a pint of Garden Beans, firfl fcalded and hufked ; boil thefe to- gether till almofl done, then drain them, and put the whole into a Stew-pan, with a good bit of Butter, chopped Mufhrooms, a little Winter Savory, Parfley, and Shallots, all finely chopped ; add a little Flour, two fpoonfuls of Veal Gravy, and a glafs of white Wine, and fimmer flowly till all is well done ; reduce the Sauce to a proper confidence, and when ready to fervc, add a little Cullis, a Lemon Squeeze, Salt and Pepper : Serve this Ragout under two Ducks cut into quarters, and brazed in a well-feafoned Braze, with flices of Veal and Lard, a ufual. Canard PROFESSED COOK. Canard de plujleurs Faxons. Duck in different Manners. f TSE either a large Duck or two Ducklings, which trufs like a Fowl for boiling; put it into a Pot much of its own bignefs upon a few thin flices of Lard, a little Broth, a glafs of Wine, Pepper, Salt, Onions, Carrots, a head of Celery diced, a faggot of fweet Herbs, a few Chibols, two Cloves, and a Lau- rel-leaf : When done very tender take the Duck out, wipe the Fat off very clean, and ferve with what Sauce or Ragout you pleafe ; fuch as Sweet-breads, Green Peas, Turneps, Chefnuts, Olives, Cucumbers, or any kind of ftewed Greens, according to the feafon : A1J, which you will find in the Ragout Articles. Canard a la PntJJienne* Ducks the Pruffian Fafhion* H E Legs of fuch Ducks as have been ferved before will do as well for this Difh as frefh ones ; otherwife the remainder of the Carcafe may ferve for fome other Dilh, as a Fricandeau, or to cut into- Fil- lets. Braze the Legs with ilices of Lard, a glafs of white Wine, as much Broth, a faggot of fweet Herbs, Pepper and Salt ; but if they -have been taken from Ducks already roafted, let them only remain in the Braze long enough to take the feafoning. Mince the remains of Woodcocks or Partridges, feafon the Meat as if to ferve by itfelf, fpread fome of it on pieces of Veal Cowl, place the Legs thereon, and cover them over with more of the Mince-meat ; wrap each Leg very well in the Cowl, bafle them over with Yolks of Eggs, and put them into the oven till the Cowl is of a fine yellow Colour : When ready, wipe off the Fat, and ferve with a Sauce made of Cullis, Confommee, a few chopped Shallots, Pepper and Salt ; add a pro- S 2 per 260 per quantity of the Juke of a Seville Orange or Le- mon, to give the Sauce a reliihing fharpnefs. Grenadlns de Canard a la Royale. Small Fricandeau of Duck. T T is boned, cut in pieces, each piece filled with a L raw Salpicon Farce, and larded and brazed with Sweet-breads, and- Artichoke-bottoms; it is then finifh- ed as all other Fricandeaux, with a glaze upon it. Yo^ may iirve Ducks or Ducklings brazed, with any foi-ts of "Sauce or Ragout, ftevved Roots or Greens, Trijflk-s, Morels, Mtiihrooms, Cheihuts, and all forft of Cuilis, as moil convenient. Filets de. Canard de plufieurs Faxons* Duck haihed, different Ways. 15 OAST two Ducks till three parts done, and let them cool ; then cut the Breaft in thin flices, and take pare to prcferve the Gravy ; the Legs will ferv^ for another Dilh, which you may drefs by wrapping them in Cowl with a good Farce, and ferve with Cul- lis Sauce ; or done in a Saint e Meneboult : For the Fil- lets, cut Cucumbers, and marinate them about an hour with a little Vinegar, Salt, and one Onion fliced; then take out the Onion, fqueeze the Cucumbers in a Cloth, and put them into a Stew-pan with a bit of Butter, a ilice of Ham, a little Broth, Flour, and Veal Gravy ; boil ilowly, fkim it well, take out th Ham, and then add the Meat thereto, to warm without boiling. You may alfo do the fame with chopped Truffles, or Mufhfooms, or any thing elfe you think proper, according to feafon.> A cold roafted Duck will .anfwer much the lame end for this Dilh. *fhe PROFESSED COOK. 26 i Dyes &? O'i/btts de plujieurs Fafons. Geefe and Gofiings of different Manners* RU S S a green Goofe, the Legs infide ; fcald it, and boil it in Broth, with a faggot of fweet Herbs, Pepper and Salt, one or two fliced Onions, bits of Carrots, and Celery : Serve it with Green Peas, or Chefnut Cullis, or Peas Porridge, or Sauce Ravigotte, Sauce a VEchaktte, or any other : Or you may roaft it plain. Gofiings may be dreffed the fame way, or with a Forced-meat made of the Livers, Chefnuts, Sau- fage-meati Parfley, Shallots, Thyme, Pepper and Salt ; fimmer all together about a quarter of an hour with Butter ; then fluff the Goofe with it, and roaft it crifp. CuiJJes &? Ailes d'Oyes, comment les conferver. How to preferve Legs and Wings of Geefe. "D OAST as many Geefe as you think proper, till three parts done ; then let them cool, cut off the Wings and Legs as large as poffible, fix them clofe in an earthen Pan, with Laurel-leaves between each piece, a few Cloves, and Salt at difcretion ; fift the Fat or their roafling, and mix it with melted Hog's Lard fufficient to cover the Meat, pour it on hot, and let it cool thoroughly ; then cover the Pan with Leather or flrong Paper, and keep it in a dry place. When you want to ufe them, put them in hot Water to melt the Fat, and broil or braze them a little : Or you may drefs them any other way you pleafe. Oye a la Daube. Dobed Goofe. T T is done in the fame manner as a Turkey ; an o!4 one is equally proper for this, and for nothing e}fe. Legs and Wings are alfo dreffed to any Sauce or Ra- gout, either brazed or broiled in Cowl, with Forced- S 3 meat, 262 < fbe PROFESSED COOK. meat, or larded as Fricandeaux, with all forts of Cul- lis or Greens : The Feet are alfo done in Jelly like the Stumps of Turkies, being firft brazed, and after- wards fried or broiled. Ove a la Carmagnole. Goofe in M. Camagnole's Manner, (the Inventor.) *"P RU S S a Goofe as for roafling, fluff it with its Liver chopped, a good piece of Butter, Pepper, Salt, a few Shallots, Baiil Leaves, and a good fpoon- ful of Muftard ; roafl it without being wrapped in Paper ; and when near done, bafte it with melted But- ter, mixed with Muflard and two raw Yolks of Eggs, and flrew Bread Crumbs over it while bailing, fuffi- ciently to form a fine brown Cruft : Serve with a Con- fommee Sauce mixed with two fpoonfuls of Cullis, a little Muflard, Pepper and Salt ; warm without boil- ing, and fqueeze in a Seville Orange, or Lemon in proportion. Oye diver/if ee. Goofe different Ways. (}UT a Goofe into quarters, (if the whole is too . much for a Diih, ufe only the Legs and Wings) braze them with flices of Lard and Broth, a glafs of white Wine, a few flices of Onions and Carrots, and all fuch Seafoning as is ufed in other Brazes : Being done very tender in this manner, you may ferve with any forts of Garden-fluff Ragouts, fuch as Turneps, Green Peas, fmall Onions, and Cucumbers ; or with Peas or Lentil Porridge in winter; with Ravigotte Sauce, or any other, according to tafte If Legs and Wings of Geefe are dreffed as a Hochpot, they muft be boiled with all kinds of Roots, and a few pieces or 1 ickled Pork, or Bacon, without taking off the Kind. Piefc PROFESSED COOK. , 263 "Puds d'Oyes en Crlfteaux. Stumps of Geefe in a clear Jelly. CCALD ten or twelve Stumps or Peftles of Geefe, or any quantity you pleafe, braze them in a good feafoned Braze, with fliced Lard, Spices, and a Fag- got as ufual ; when they are done, wipe them with a clean cloth ; clarify about a pint of good ftrong Veal Cullis, by boiling it with three or four Eggs bruifed, with the Shells ; ftir it now and then till it becomes clear, then drain it through a wet napkin ; tafte the Jelly left it be too fait, and add a few drops of Tarragon Vinegar. Drefs the Feet in a Stew-pan or a deep Difh, pour a fufficiency of the Jelly over them to cover them completely, and let them cool. When you would fend them to table, cut each Stump handfomely with the Jelly belonging to it, and lay them properly on the Difh. The fame may be done of the Stumps or Peftles of any other Fowls. DCS POULARDES & CHAPONS. Of FOWLS and CAPONS. Poularde au gros feL Fowl plain boiled. 'T'RUSS the Legs of the Fowl in the infide, fcald it a moment, and boil it in the Soup-pot (or by it- felf) about an hour and a half. It is done fufficiently when the Leg gives under the preflure of the finger. Serve with its own Broth, or a little of any other, and Salt over it. You may alfo drefs it the fame way to garnifh any forts of Soups. S 4 264 I'ke PROFESSED COOK. Poulard? au Court Bouillon* A Fowl in its own Gravy. 'TPRUSS it as the former, and lard it through anc| through with Lard, Ham, and Parfley ; put it into a Pan much of its own bignefs, with a bit of : Butter, two flices of Lemon, a Faggot, Thyme, half a Leaf of Laurel, two Cloves, fliced Onions, bits of Carrots, Pepper and Salt, a glafs of white Wine, and as much Broth ; fimmer flowly, fkim and lift the Sauce, and ferve it with the Fowl, adding proper Seafoning. Poularde au RevelL Fowl au Reveil, viz. with a quick, iharp Sauce. pREPARE a Fowl for roafting ; make a Farce with the -Liver, fcraped Lard, two or three Tarragon Leaves, a little Chervil, Burnet, Garden Creffes, Pep- per, Salt, and two Yolks of Eggs ; fluff the Fowl with it, wrap it in flices of Lard and Paper, and roaft it : Make a Sauce with a few of the above Herbs pounded, one Anchovy, and a few Capers : add a lit- tle Cullis, and fift it ; then add fome more Cullis, a little vMuftard, Pepper and Salt, and warm without boiling. Poularde a la Royale. Fowl Court Fafoion. gTUFF it with a well-taftcd cold Ragout made of Sweet-breads, fat Livers, an4 Mufhrooms ; few it up, and re ift it, covered with flices of Lard and Pa- per ; Serve with a Ragout of Piftachicwiuts, which you make by fimmering a handful in a Stew-pan, with a bit of Butter, Jelly Broth, a fpoonful of good Cullis, Pepper and Salt, PROFESSED COOK. 265 Poulards d la Servants. Fowls in a plain Way. D RE PARE a Fowl for roafting, and make a Farce with the Liver, Parftey, Shallots, a bit of Butter, Pepper, Salt, and a little Bafil ; fluff the Fowl witb i, and roafl it wrapped in flices of Lard and Paper i When three parts done, take off the Paper and Lard j saile it all over with Yolks of Eggs beat up with sacked Butter, fprinkle Crumbs of Bread over it in ibundance, and finiih the Fowl of a fine yellow Co- bur : Make a Sauce with a bit of Butter, one chop- ped Anchovy, a few Capers, a little Flour, two fpoon- ruls of Broth, Nutmeg, Pepper and Salt ; form a Liaifon like a white Sauce, and ferve it under the Fowl. Poularde au Due. Fowl, the Duke's, or his Grace's Fafhion. \/TAKE a Ragout with Sweet-breads and Mufhrooms, put it into a Stew-pan, with half a glafs of white IVine, two fpoonfuls of Cullis, as much Broth, a Fag- got, half a clove of Garlick, a few Bafil Leaves, a little Flour, and two Cloves ; boil it till three parts 3pne, reduce the Sauce thick, take out the Faggot, md let it cool : Cut out the Breafl-bone of a good Fowl, lard it like Fricandeaux, and fluff it with the Ragout; braze it in 'Broth, with a few flices of Lard, a fag- got of fweet Herbs, and two flices of Lemon : When done, fift the Sauce, reduce it to a Caramel, and glaze the larded part of the Fowl : Serve under it a Pontiff Sauce, or any other. Poularde a la Reine. Fowl with Sauce a la Reine. pUT half a pint of Cream into a Stew-pan, with a little Coriander-feed, one Laurel and two Bafii Leaves, and boil it a moment ; pound a handful of fweet 266 *Tbe PROFESSED Coo. fwcct Almonds, fift them in a Stamine with the Cream, and add thereto four or five raw Yolks of Eggs, the Bread of a roafted Fowl minced, Marrow, a little Pepper, Salt, and Nutmeg; put the Stew-pan on a flow fire, flirring it continually, until the Marrow is melted : Bone a Fowl, all to the Legs and Wings, and fluff it with the above ; few it up very clofe, put it a moment in boiling Water, then braze it upon flices of Lard, with a little Milk, Salt, Pepper, and One large Onion fliced ; cover it over with flices of Lard alfo> and then with white Paper ; braze on a flow fire, and when done, prick it in feveral places to let the Fat out : Serve with a Cullis d la Reine. (Sec the Cullis Articles. Poularde en Saucljje. Fowls in the Form of a large Saufage. /"HIT a Fowl in two, bone it thoroughly, and flatten the Meat with a Roller ; put a middling quantity of Forced-meat upon each half, made of Breaft of Fowl roafted, Bread Crumbs foaked in Cream, fcraped Lard, Udder, Pariley, Shallots, Salt and fine Spices, mixed with three Yolks of Eggs ; tie up the pieces in the form of large Saufages, wrap them in flices o/ Lard, and afterwards in pieces of Linen Cloth or Stamine; braze them in Broth, with a glafs of white Wine, a faggot of fweet Herbs, whole Pepper, Salt, fliced Onions and Carrots : When done, untie the Cloths, take off the Lard, fqueeze tkem gently be- tween a Cloth to prefs out the Fat, and ferve with what Sauce you pleafe. Poularde Frite. A Fowl fried. ] JT a Fowl into quarters ; braze it with flices of . Lard, Milk, Coriander, Thyme, Laurel, one clove Garlick, a piece of Butter, Pepper, Salt, Nutmeg, two PROFESSED COOK. 267 two diced Onions, and bits of Roots ; when done, let it cool in the Brazej Take the fatted part to dip the : Fowl in, and ftrew it with Bread Crumbs ; then dip it " ;in Yolks of Eggs, ftrew it again with Bread Crumbs, ' and fry it crifp and of a fine brown Colour in freih Hog's Lard : Serve with fried Pardey round the Difh. P&ularde en Cingarat. Fowl, with Slices of Ham. See Pigeons ditto. CTUFF a Fowl with a Farce, made of fat Livers', Truffles, Mufhrooms, chopped Parfley, Shallots, fcraped Lard, Beef Marrow, Pepper and Salt ; fry it a moment in a Stew-pan with Butter; cut dices of fried Bread the length of the Fowl, and as many thin flices of Ham as will cover it completely , lay the Fowl upon the Bread, cover it all round with the Ham, tie it wrapped in a Iheet of Paper rubbed over with Butter, and roaft it ; fave the Gravy that drips during the reading, and ferve it under the Fowl, with the Ham and Bread dices. Poularde a la Salnte Menehoult. Fowls, St. Menehoult. TpHESE are done in the fame manner as all Difhes under the fame denomination, being fird brazed either whole, in halves, or in quarters ; then dipped in good Butter, drewed with Bread Crumbs, and finrlh- ed upon the gridiron, or in the oven : Serve with what Sauce you think proper. Poularde aux Ecrevijfis, viz. Craw-fifh, is alfo done according to all fimilar directions. Gfarniih the Difh with the Tails, and ferve with a good Craw-frfh Cullis. Poularde a la Tartare. Fowls, Tartary Fafhion. are done in the fame manner as Chickens under the fame appellation, pag. 211. except that a Fowl may be cut into quarters inftead of halves ; marinate PROFESSED Coo it. marinate with the fame preparation, making due al- lowance for time and quantities. Proper attention is the befl guide to all references from one Dilh to an ther, which I do for brevity's fake. Pouldrde au, Point de Jour* Fowls. like the Dawn of Day (from the various Colours.) TV/TAKE a well-feafoned Ragout of Truffles, Mufh-, rooms, Craw-fifh Tails, and fat Livers' cut in pieces ^ let it cool : Cut -the BreaftVbone out of a good large Fowl, fluff it with the Ragout, few it up clofe, and put it into a fmall Brazing-pan, upon flices of Fillet of Veal ; cover it over with Ilices of Lard, a Hice of Ham, whole Pepper, Salt, a faggot of fweet Herbs, four whole Truffles, and two Sweet-breads cut into halves ; foak this about a quarter of an hour, put to it a glafs of Wine, and a little Broth, and finiih it on a flow fire : Make alfo half a dozen fmall Veal Fri- candeaux, and glaze them as ufual; form a Gratin upon afhes in the. Dim yon intend for table, with chopped Livers, fcraped Lard, chopped Parfley, Shal.- lots, and two Yolks of Eggs ; put a little Cullis to it, wipe the Fat off the Fowl, lay it upon ,the Gratin, tnd the Sweet-breads, Truffles and Fricandeaux inter- mixed ; you may alfo mix Craw-filh therein ; fkim and fift the Braze, add a little Cullis, and a Lemon Squeeze; pour it over the Fowl and Sweet-breads, but not upon the Fricandeaux which are glazed. Poularde aux frufes. A Fowl with Truffles. 'pRUSS a Fowl for roafting, farce it with its Liver chopped, and Truffles, Pepper and Salt, mixed with a piece of Butter, and a little fcraped Lard ; wrap it in flices of Lard, and then in Paper ; cut a few Truffles into round large dices, being firft peeled; fimmer PROFES8ED C O JC. 2&% 5mmer them with a bit of Butter, a faggot of fweeC Herbs, half a clove of Garlick, half a Laurel-leaf, one 71ove, and two Leaves of Bafil ; throw in half a glafs of vhite Wine, a little Broth and Cullis, Pepper and Salt ; reduce it to a good confidence, fkim. it well, j.nd add a Lemon Squeeze when ready to ferve. Fricandeau d'une Poularde. Fricandeau of a whole Fowl. T a Fowl in two, and bone it thoroughly; make a Salpkott 9 viz. (raw Forced-meat) of -a Sweet- bread cut into large dice, a few fat Livers,, Truffles .>>r Mufhrooms, or both, chopped Parfiey, Shallots, and fcraped Lard, mixed with three Yolks of Eggs, Pepper and Salt : Fill the Fowl with this Farce, few ;it up, and give it a fry in Butter for a moment ; then lard it like a Fricandeau, braze it in Broth, with a few ;Qices of Veal and Lard : When done, lift and fkim the Sauce, reduce it to a Caramel, and glaze the Fovvl with it : Serve with what Sauce you pleafe. Poularde Etuvee. Stewed Fowl. I^RUSS a Fowl for boiling, and put it into a Stew- pan with melted Lard, two fpoonfuls of Oil, chopped Parfley, Shallots and Muflirooms ; keep it bn a flow fire in this for about a quarter of an hour, .turning it often ; then put it into another Stew-pan, prepared with flices of Ham and Veal, Pepper and Salt ; cover it with all the firfl Seafoning, thin flices of Lard, and white Paper, and foak it about a quar-r 'ter of an hour; add a glafs of white Wine, and fmifh the brazing on a flow fire : fift and fkim the Braze, add a, little Cullis, and a Lemon Squeeze, and ferve upon the Fowl, being well drained of Fat. A Fowl cut in Fillets may be brazed and finifhed in the fame manner, or in Fricaffee : A Fowl that has been 270 3$* PROFESSED COOK. been roafled will do equally well for this laflDifh; but then it mufl be finifhed without boiling. It is called Filets de Poularde s a FAngloife. Poularde au Sang. Fowl fluffed with Black Pudding Preparation. two fine-chopped Onions in Butter until they are almoft done ; then add chopped Parfley, Shal lots, and a little Coriander-feed pounded, Pepper and Salt, half a pound of Tripe, or Marrow, four raw Yolks of Eggs, and half a pint of Hog's Blood ; thicken it on the fire without boiling : Take out the Breaft-bone of a Fowl, and fluff it with this ; few it up, and roaft it wrapped in Lard and Paper : Serve with Cullis and Confommee Sauce. Filets de Poularde a la Poulette. Fillets of Fowl Fricaffee. X/TAKE a fmall Ragout, with one Sweet-bread and a few fmall whole Mulhrooms ; put this into a Stew-pan with one flice of Ham, a faggot of fweet Herbs, one or two Cloves, a bit of Butter, Broth, Pepper and Salt, and a chopped Shallot : When done, take out the faggot and Ham, and put in the Fillets to warm without boiling ; make a Liaifon with two Yolks of Eggs and Cream, and a Lemon Squeeze when ready. Obferve, that this Ragout is for the Fil- lets of Fowls that have been roafled before : You may put thefe Fillets to any Sauce or Ragout you pleafe. The Sauce gives the name. Poularde Gkcee. Fowl Glazed, 'IP HIS is brazed and glazed in the fame manner as the Poularde en Fricandeau, only that it is done without fluffing. .Serve with its owii Sauce, or any other. The PROFESSED COOK. 273 Poulards en Crepine. Fowl in Cowl. HTHIS is cut in two or four pieces, boned thoroughly, filled with good Forced-meat, rolled up in Cowl, and either brazed, or done in the oven, or under a Brazing-pan cover, or Dutch oven : Serve with a Sauce Ravigotte, or any relifhing Sauce. Poulards en Galantine. Fowl in Cake, or Marbled. CEE Sucking Pig, or any other Difh under the fame title : It is boned, fluffed, and brazed much in the fame manner : Serve either hot or cold. Poularde a la Sihie. From the Name of a Lady. r T 1 RUSS a Fowl as for boiling, and cut it in two; make a hot Marinate with two fpoonfuls of good Oil, a good piece of Butter, Pepper, Salt, chopped Shallots, Muflirooms, and a little Bafil ; marinate the Fowl about an hour in this ; then wrap each half in double Paper, with as much of the Marinate as pof- fible, and bake it in a Dutch oven, or under a Bra- zing-pan cover, with a (low fire under and over : When it is done, unfold the Paper, fave as much of the Herbs that Hick thereon as you can, and the Gravy of the Fowl ; mix them with a little Cullis and Broth, boil together a moment, fkiiri the Sauce, and add a Lemon Squeeze when ready to ferve. Poularde a la Financiere. Fowl, the Receiver-General's Manner. CPLIT the Back of a good Fowl, and bone the Back only ; fluff it with four large Truffles, as many fat Livers chopped with Mumrooms, fcraped Lard, two Yolks of Eggs, Pepper and Salt; few it up, put it into 272 Tfo PROFESSED COOK. into a fmall Brazing-pan, with a few fiices of Lard, but no Broth, and braze" it between two fires flowly ; its own Gravy will ferve for Sauce, when well fkirn- med, adding the Juice of a Seville Orange. Cuijfes de Poularde Accompagnees. Legs of Fowls garnifhed. r>RAZE four Legs of Fowls, with one dozen of fmall fcalded Onions, Broth, a few flices of Lard, a Faggot, two .Cloves, Thyme and Laurel : When half done, add an Eel cut in pieces, fix Craw-fifli, half a giafs of white Wine, Pepper and Salt, and, braze flowly : When all is done, take the bottom of the Braze, fift and ikim it very clean of Fat, add two or three fpoonfuls of Cullis, and reduce to a Sauce confiftence ; intermix the Fowl and other things pro- perly on the DHh ; the Onions alfo, and a few bits of fried Bread; pour the Sauce over all, with a Lemon Squeeze. Filets de Poularde fottffiee d la Bechamel. Fillets of Fowl with a raifed Bechamel Sauce. TDUT a good piece of Butter into a fmall Stew-pan, with a flice of Ham, three chopped Shallots, Par- fley, and half an Onion diced ; foak thefe awhile, then add Cream and Flour, and boil together till pret- ty thick ; fift the liquid in a fieve, then put in the Fillets of roafted Fowl, two Whites of Eggs well beat up, Pepper and Salt ; beat all together to make it rife, 'pour it on the Dilh you intend for table, garnifh it all over with Bread Crumbs, and fmall bits of Butter, clofe to each other, and give it Colour in the oven. You drefs Fillets of any forts of Poultry or Game in the fame manner ; alfo with a Bechamel Sauce and the Fillets intermixed with Craw-fifti ; only ob- fcrve, not to pour the Sauce upon the Craw-frfh, as it would fpoil the look of the Pib. PROFESSED COOK. 273 \ * . ' Poularde au Miroir. Fowls in a very clear Jelly, off the Legs and Rumps of a couple of Fowls, then fplft the reft at the Back without feparating the Breaft ; roafl them wrapped in ilices of Lard and Paper, and let them cool ; ( ilrip off the fkin, and pare off whatever fpots there may be, as they mull be very white; lay them' crofs-ways on the Difh you intend for table, with Yolks of Eggs boiled hard, Craw-filh, and a few green Girkins, all properly difpofed, as yoiir fancy (hall diredt : Then make a good Meat-jelly, well clarified with Lemon, Whites of Eggs, and the Shell bruifed ; flrain it as ufual, and pour it over the Meat : It is a pretty cold Difh. This Difh is allb called a I'd/pic; when you mix Taragon Vinegar with Jelly, a few Taragon Leaves with the Meat, and other re- liihing Herbs, called Ravigotte. Any other forts of Meat or Fifh may alfo be done the fame way in Jelly, feaibning each according to their quality and quantity : Alfo any forts of Fruits, &c. Citijfes de Poularde d FRventaiL Legs of Fowl in the Shape of- a Fan. "DONE the Legs of a Fowl, all to the Stumps; braze- them with about a dozen pieces of Ham, cut as for larding, a large piece about three inches long, a glafs of white Wine, Broth, two Cloves, a Faggot, half a clove of Garlick, half a Laurel-leaf, a little whole Pepper, but no Salt ; when the Legs are al- moft done, take them out, together with the Ham ; ikim and lift the Sauce, and reduce it to. a Glaze ; let the Legs cool, then make holes therein to flick the Ham in, in the form of Fan-flicks ; dip them in a Batter made of a middling thickiiefs with Flour, m fpoonful of Oil, white Wine, and two Whites of Eggs ; fry them in frefli Lard, or Oil, of a good brown Colour, and ferve them quite hot. You may T do 274 2fo PROFESSED COOK. do the fame with a roafted Fowl, which has been ferved before, cut into large pieces. This Difn is alfo made with Calves Ears brazed, then cut Fan-faftiion, a good Forced-meat laid thereupon, and garnilhed with Girkins, Beet-root, and any other Colours : Serve upon a good Cullis Sauce. Cuijfes de Poularde an Quadril. Legs of Fowl quartered, or coloured. T5RAZE the Legs of a Fowl whole, and make a good relifhing Ragout with fmall Mufhrooms, and Truffles cut round and fmall ; (the Parings of the Truffles will ferve to mix with any forts of Forced- meat) fimmer them with a bit of Butter and Broth : When done, add a few fpoonfuls of Veal Cullis, and a Lemon Squeeze ; fift half of the Brazing to put to the Ragout, give them a boiling together, fklm off the Fat, and wipe the Legs very clean ; lay them crofs-ways on the Dim, garnim with the Truffles and, Mufhrooms quarter-ways, but fo that each may be ie- parate, which gives the name of jjtuadril, viz. quar- tered, or of different Colours : Put no more Sauce, than juft to cover the Truffles and Muihrooms. This may be done without Truffles, the Colours being di- verfified with any forts of Garden Stuff, as Carrots, Turnips, &c. Ri/olles a la Bechamel. A Fry of Poultry with Bechamel Sauce. UT the remainder of a cold Fowl, Turkey, Chic- ken, or Veal into dice, as for a Forced-meat; make a Sauce with a bit of Butter, a flice of Ham, Parfley, Shallots, and half a Bay-leaf; foak thefe about a quarter of an hour, then add two fpoonfuls of good Jelly Broth, Cream, Flour, a little Salt and Pep- per; reduce the Sauce to about half, then fift it in a fieve, and put in the bits of Meat, with a raw Yolk of Egg; give The PROFESSED COOK. 275 give them a few boilings together, and let them cool ; make a little Puff-pafle, very thin, and wrap fome of ; the Ragout therein, as large or as fmall as you mall , think proper ; pinch them all round like Apple-puffs, ' then fry them of a good Colour in freih Hog's Lard. Poi'.larde en Hocbepof. Hotchpot of Fowl. /""" U T the Fowl into quarters, and braze it with Pickled Pork ; make a good Ragout with fmall Onions, all forts of Roots cut differently, and the brazed Pork ; intermix all well on the Dim, and ferve with a thick Cullis Sauce. You may put to if, any other forts of Meat, as in all Hotchpots, taking care that the hardefl kind is boiled proportionably. Poularde en HeriJJbn. Fowl as a Hedge-hog. TV/TAKE a Farce with the Liver chopped, fcraped Lard, Parfley, Shallots, Pepper and Salt, and fluff a Fowl therewith ; trufs it as for roa fling, give it a few turns over the fire in Butter, then lard it clofe with flicea of Ham, and bits of Truffles, to flick pretty far out ; roafl it, bafling qften with good Oil : Serve with Con- fommee and Cullis Sauce, and a good Lemon Squeeze. Poularde au Fume. Fowl with the Flavour of Game, the Meat of a long-kept Rabbit into thin flices; lay them on a Dim, and feafon them with Pepper and Salt, chopped Parfley, Chibol, Shallots, and a little fine Oil ; fplit a Fowl at the Back, bone it all to the Legs and Wings, fluff it with this, then few it up, and give it its natural form ; braze it with flices of Veal and Ham, covered over with flices of Bacon ; foak it about a quarter of an hour, then add a glafs of white Wine, a little Broth, a Faggot, -Pepper and T 2, Sale; 276 Tfo PROFESSED COOK. Salt: When done, fift and fkim the Sauce, add a little Cullis, and lerve upon the Fowl. Ptndardt. en Cbiponlate. A Tureen, or Fowl Matlot, OUT a Fowl into four, and braze it with flices of Veal, pieces or" Pickled Pork, a dozen of llnall Onions fcalded, whole Pepper, a Faggot, two Cloves, half a Laurel-leaf, Thyme, and a little Bafil ; foak k about a quarter of an hour, then add a few thick fhort Saulages ; cover it over with flices of Lard, put in fome good Broth, and finifn it on a flow fire ; fift and fkim the bottom of the Braze, add a bit of But- ter roiled in Flour, and reduce it to a good confiltence; intermix the Fowl, Pork, Saufages, and Onions pro- perly on the Difh, and ferve the Sauce upon all, with a good Lemon Squeeze. Ct'.ijjes de Poularde aux Frufes, on aux Champignons. Legs of- Fowl and Truffles, or Mufhrooms. TTHE Legs are brazed as for any other Difh, and ferved with a Ragout of Truffles, or Mufhrooms ; the Difh will bear the name of the Ragout with which it is ferved. Culjfes de Poularde an Prince. Legs of Fowl the Prince's Fafhion. COAK a few Anchovies and bits of frefh Ham out as for larding, and when you think they have, loft their Salt, drain them ; lard as many Legs of Fowl as will make a good Difh, marinate them fome time, with a glafs of white Wine, a Lemon cut into flices, Pep- per and Salt ; make a Stuffing with Butter, chopped Parfley, Shallots and Capers ; put each Leg into a bit of Puff-pafte, together with the Marinate mixed with the Stuffing; bake them in a flow oven, and when done. The PROFESSED COOK. 277 done, take off the Paftc, and fcrve with a Sance au Ctladon, which you will find in the Sauce Articles. Citijfis dc Poulardes h la Gendarme. Legs of Fowls Military jFalhion. J^JARINATE the Legs with Oil, chopped Pnrflcy, Shallots, Mufhrooms, Pepper and Salt ; fprinklc \Bread Crumbs over them, and broil on a flow fire of" a good Colour : Scald a little Chervil, Taragon, Bur- net, Parfley, half a clove of Garlick, and two Shal- Jots; drain them, and pound them with an Anchovy and a few Capers ; mix a little Oil and Vinegar therein, with Milliard and Cullis, Pepper and Salt : Serve the Sauce under the Legs, or in a Boat. Polres Je Poulardes av.x 'Trufcs. Legs of Fowls in the Form of Pears. "DONE three or four Legs of Fowls, all to the Stumps, and fluff each round like a Pear, with a Farce made of fat Livers, fcalded Sweet-breads, Truf- fles, Mufhrooms, fcraped Lard, Parfley, Shallots, Pep- per, Salt, and two Yolks of Eggs ; few them up, an which it is ferved. Cuiffes de Poulard's en Ge&. Legs of Fowls done in Jelly. *TPHEY are larded with Ham and Lard intermixed, brazed, and the Jelly finished as uiual-. Legs an Confom-'nee, are brazed with Veal and Ham, fufficient to make a ftrong rich Sauce, with bits of Roots ot all forts, proper fpices, and a few Taragon Leaves : When the Legs are done, lift and fkim the Sauce, add 3 T 3 middling. 278 *fbe PROFESSED COOK. middling quantity of fcalded chopped Parfley, and a Lemon Squeeze. Culottes de Poulardes a ritallenne. AT the French call the Culotte, is the two Legs and Rump cut together : They may be dreffed in all the different ways of any other part, and to all the different Sauces : This is called Italiaine, as . it is recommended to be marinated in Oil, Herbs, nnd Spices as ufual, about an hour before brazing. Oil ought not to be much ufed in Cookery in England, as it is feldom to be had fo good as in Italy and France, therefore Butter fhould be ufed in its (lead. Cbamoices, (from a flriped Stuff fo called.) CCALD fome Spinach, prefs out the Water as much as poffible, pound it, and then lift it in a Stamine or a fine fieve, without any liquid, to keep it very dry and green ; beat up three or four fpoonfuls of it with two Whites of Eggs ; rub a deep Dim with a little Butter, fpread the Spinach all over very thin, and put the Dim. on a flow fire, or on afhes, to make it cake ; then take it out with a ikimmer, and cut it to what form you pleafe. Take a Stew-pan of the bignefs of the Table-dim, garnim the bottom with thin flices of Bacon, and upon thcfe intermix the Spinach, cut as before directed, with cut Truffles, arid between each fmall Fillets of raw Fowl, each being firft dipped in Whites of Eggs to make them ftick together, and over thefe fpread a good Farce very thinly. Have a good Salpicon Farce made with a Sweet-bread cut into fmall dice, the White of Poultry, Mufhrooms, and Seafon- ing : Let this Meat- be firft parboiled, and then give it a fry in Butter, with a little Flour, and a glals of white Wine ; let it (lew till the liquid is quite ex- haufted, add a little Veal Cullis, juft lufficient to keep it together, put this upon the Farce of the Ckamoice, cover it over again with a little of the firft-mentioned Farce, The PROFESSED COOK. 279 Farce, and afterwards cover the whole with thin flices rf Lard and white Paper ; let it fimmer on a flow fire, both above and below it, for about a quarter of an hour, add a glafs of white Wine, and as much good Reftaurant, or Cullis ; and when ready to ferve, which will be in about a quarter of an hour more, lift the Sauce in a lawn fieve, add a little more Cullis, feafon it to a reliming tafte, take off the fliccs of Lard, gently, both over and under, and ferve with the fame Sauce. CuiJJes de Poulardes a hi Cendre. Legs of Fowls upon Ames. QARNISH a Stew-pan with flices of Veal Fillet, and one good fiice of Ham ; put the Legs of Fowls upon thefe, being firft larded through and through with good Lardons leafoned ; add a tea-fpoonful of Brandy, and cover the whole with flices of Lard and white Paper ; fimmer on a flow fire, both under and over, and they will furnim a fufficiency of Sauce, which fift properly ; but if not, add a little Cullis, and re- lifh with a Lemon Squeeze. Quenelles de Poulardes, Forced-meat Balls of Fowls. '"pAKE the Wings and Breaft of a Fowl, fcrape the Meat quite fine, pound it in a mortar with three Yolks of Eggs, chopped Parfley, Shallots, two Leaves of Bafil, fcr^ped Lard, Pepper and Salt ; when all is well pounded together, put it upon a Dim: Boil a. pint of good Broth on a fmart fire, and as it boils, take a fpoonful at a time of the Forced-meat, and pu$ it to boil in the Broth, (like poached Eggs) and fo on till all are done ; take them out one by one with a fkimmer, fift and Ikim the Broth, add a little Cullis to thicken it, and ferve upon the Quenelles. - X 4 Cui/es The PROFESSED COOK. CuiJJes df Potilardes BacFiqve, from Bacchus. T>ONE a few Legs of Fowls thoroughly, and flatten them as much as you can ; lav them upon a Stuff- ing made of Butter, chopped Parfley, Shallots, a few Taragon Leaves, Mufhrooms, Bread Crumbs, two Yolks of Eggs, Pepper and Salt ; roll them up, ami tie them fall to braze between dices of Bacon, in half a pint of red Wine, and a little Broth : When done, fift the Sauce, add a little Butter rolled in Flour, make a Liaifon, and ferve upon the Legs. Ailerons de Poulardes on Dindons de differenies Pinions of Fowls or Turkies in different Manners. ; JDRAZE them firft in a good feafoned Braze ; and if you chufe to keep them white, put ilices of Le- mon therein ; you may alfo braze fmall Onions with them, or any thing elfe with which you propofc to garniih the Difti : When fo done, you may ferve them with what Sauce you pleafe. Thofe of Turkies may be dreffed by larding a few of them, and finiftiing them like a Fricandeau, with a Caramel ; and the reft may be left white. Or they may be done in Jelly, or with a rclifhing Sauce, en Crepine, an Gratin, in Matlot, in, Fricatfec, marinated, or fried, &c. Ailerons Compofes. Shammed Pinions. VT'OU muft have moulds made in the form of Pinions, Take the Skin of Fpwls, fuch as you life for the Broth-pot or other; fill them with a well-feafoned Forced-meat, make them take the form of the moulds, and bake them in the oven : Serve with what Sauce or Ragout you think proper, PROFESSED COOK. -281 I'errlne ff Ailerons aux Marons. Pinions of Fowls in Tureen, with Chcfnuts. T)RAZE as many Pinions and bits of Pickled Pork. as you think fit, with proper Seafoning : Serve with a Chefnut Cullis, and a few whole ones (you will find how to make it in the Cullis Articles.) You may alfo ferve them with any other Cullis, or ftcwed Greens, or fmall Onions : Likewife with Parmefan Chcefc, giving Colour in the oven, or with a falamander : ..Or you may broil them ft la Sante Meneboult, Cretes en FricaJJees au Blanc* Cocks Combs White FricafTee. CCALD as many Combs as will make a fmall Dlfh* and boil them in Broth and Lemon fliccs ; put a ilice of Ham into a Stew-pan with Mufhrooms, a Fag got, two Cloves, half a Laurel-leaf, Thyme, and a "good piece of Butter ; foak thefe awhile, then add ibme good Broth, and a little Flour ; fift the liquid, and put the Combs therein : Make a Liaifon with Yolks of Eggs and Cream, Pepper and Salt, and a Lemon Squeeze ; You may garnifn them with imall Forced-meat Balls, or hard Yolks of Eggs, or fmatt Onions : You may alfo ferve them with Sauce Robert^ or Sauce Ravigotte, or any other. DCS Foyes gras, Of fat Livers. pAT Livers are of great utility in Cookery ; as to garnilh different forts of Ragout, to mix with Forced-meat, for Petit Pates, to add to Pies, and fe- veral other uies ; and may alfo be drefled in many dif- ferent ways by themfelves. They may be kept fcvcral days covered with Fat, to hinder them from turning black ; and thofe of Fowls and Capons arc the heft, 9S they are moifter than thofe of Turkies. I i ' The PROFESSED COOK. not dwell long on the different ways of dreffing fat Livers, as they are much dearer in x England than in France ; and to make either Pies or other Dilhes thereof, would be attended with much expence to very little purpofe. It will be fufficient to obferve, that they mu ft be brazed with proper Seafoning, to be ferved with any forts of Sauces or Ragout ; half brazed for broiling, or in Cowl, or au Gratin, to be fliced, and finifhed as all former directions under the fame denomination ; alfo drefled in Tureen, or Mat- lot, with other Meat ; and with all forts of Roots ; fuch as have been ferved before, may be fried, wrap- ped up in Forced-meat, and ferved again upon bits of fried Bread alfo minced and done in paper cafes, properly feafoned, and moiflened with a little Cullis. Although they are recommended often as part of a Forced-meat, any others may be ufed in their ftead, as , all depends more on a good tafte for Seafoning, than the quality of the Meat ufed for any kind of T" r arce. De la VENAISON ou Vlande Noir. Of VENISON, or Brown Meat. the French call black or brown Meat, under the name of Venifon, (or Viande Noir) is the Wild Boar, and the young, called Marcaffm ; the red Deer, its female the Hind \ Bucks and Does ; Fawns and Kids. , Du Sanglier ou Cochon Sauvage. Of Wild Boars, or Wild Hogs. H E female is more efteemed than the male, and both are better when they keep together, and feed upon green corn. The Meat ought to be kept long before tfhe PROFESSED COOK. 283 before it is ufed. The beft part of the Boar is the Head, which is moftly brazed and ferved cold. The Fore-quarter is larded, roafted, and ierved with a fharp Sauce in a Boat : the Hind-quarter is drefled as a la Mode Beef, or Dobs; and alib prepared as Pickled Pork. Any further direction is of very little ufe in England, as what we fee here comes from abroad, which is feldom any thing elie but the Head. The Germans are beft acquainted with their different qua- lities and ufes, and make thofe fmoaked Saufages of Wild Boar's Flelh, which are much efteemed, both in England and other countries. Sanglier a la Daube. Leg of Wild Boar dobed. T ARD it thoroughly with large pieces, feafoned with fine Spices, chopped Garlick, Shallots, and Par- fley ; put it into a Brazing-pan much of its own big- nefs, with dices of Bacon, Thyme, Laurel, Balil, fliced Onions, all forts of Roots, a large faggot of fweet Herbs, Cloves, whole Pepper, and Trimmings of any forts of Meat; foak it about half an hour, then add two or three glafles of Brandy, a pint of white Wine and Broth ; braze (lowly for about feven or eight hour, then let it cool in the Braze; fkint ihe Fat off, and ferve the Jelly with the Meat. Hure de Sanglier d la Bralfs. Boar's Head brazed. CCALD the Head over a Charcoal fire to clean it, and fcrape it well with a knife ; then bone it as tar as the Eyes, without cutting the Skin ; lard the infide as the Leg in the laft Receipt, with all the fame Sca- foning; tie it up in a coarfe cloth, and braze it at leaft fix hours with all forts of Spices and Roots, one Lemon, three bottles of red Wine, and one of Wa- ter ; reduce the liquid to half, let it cool in the Braze, and ferve it cold. Saxglitr 284 The PROFESSED COOK. Sangller d la Poivrade. Roafted, and fcrved with a fharp Sarce. T ARD a Neck as before; roaft it, bailing with red Wine ; ferve with it a relifhing Sauce, as a la Nl- vcrnoife, a la Poivrade, Sauce Piquante, or Sauce d'Acidcy which you will find in the Sauce Articles. Sanglicr en petit Sale. Pickled. T T is done in the fame way as Pork. Sangller a la * Mode, is much the fame as a la Daube. Boudins de Sanglier. Black Puddings of Wild Boar, '"THEY are done in the fame manner as thofe of Pork Saufages to dry. Chop fix pounds of the Meat, with three of the Lard, or in proportion ; fix ounces of Salt, half an ounce of Pepper, half an ounce of pounded Mace, and half a pint of fvveet Wine ; mix thefe well together, and put them in a Pan, well co- vered, for about four-and-twenty hours : If you would have them very red, add half ah ounce of Saltpetre, pounded with the reft : Then cut a couple of Hog's Ears into final! fillets, and mix them with tlv.- Meat ; fill the Guts, let them drain about fo-. r-nnd- twenty hours, and hang them in the chimney until they are quite dry. You will boil them, when you have occa- fion, in Broth or Water, with fliced Onions, a Fag-* got, and bits of Roots : Serve cold upon a napkin. Du MarcaJJin. Of the Sucking Wild Boar. 'Vjy'HEN it is quite young it is roaftcd whole, the Back being larded ; leave the Head without cut- ting it off, and ferve with a rcliihing Sauce in a Boat, D* PROFESSED COOK. 285 Du Cerfj Bicke, Daim, Cbevreull, & Faon. Of Deer, Hind, Buck, Doe, Kid, and Fawn. *VHE Kid, which feeds upon hills, is more efteem- ed, than that which is kept upon low land. The French fay, that the Doe is better than the Buck ; I prefume it is from their being fo little acquainted with the. quality of either. The red Deer and Hind are only good while young. All thefe are drefled in the fame Manner as the Wild Boar and Marcaffin, &c. Du G I B I E R en general. Of GAME and WILD FOWL. rjNDER this denomination are comprehended Par- tridges, Pheafants, Quails, Rails Land and Wa- ter, Larks, Thrufhes, Black-birds, Wood -pigeons, Wood-cocks, Thrulhes, Moor-hens, Land and Wa- ter Teal, Plovers, Ducks, wild and tame, &c. Hares, Leverets, Rabbits, old and young, &c. Lapreaux en Cailles. Rabbits roafted as Quails. r^UT one or two Rabbits into feveral pieces, take out the Back-bone, and marinate them about an hour with a little Oil, chopped Parfley, Shallots, Mufli- rooms, Pepper and Salt ; then wrap each piece in a Vine-leaf, and a thin flice of Bacon, with as much of the Marinate as you can, and roaft them : When al- moft done, ftrip them to take colour, and ferve with what Sauce you think proper. You may alfo do them in Cowl, or in the oven, or broil them llowly. Lapreaux 72* PROFESSED COOK. Lapreaux an Pontife* Rabbits, Pontiff Sauce. /^ U T two large Rabbits into Fillets of a middling iize, and marinate them as before, for an hour or two; then tie them up, with all the Marinate, in dices of Lard anil Paper, and roafl them as you do Pork Aillets ; put them afterwards into a Pontiff Sauce, \\cll finiihed, and warm all together without boiling. Young Rabbits are fometimes trufled like Par- tridges, and alfo as Chickens to roaft, &c. Lapreaux d I'Efcalope. Rabbit Collops. f^ U T the Fillets of one or two Rabbits into thin flices, and put them into a Stew-pan upon a flice of Ham and a few flices of Veal, a little Butter or Oil, Pepper and Salt, chopped Parfley, Shallots, Mulhrooms, and a few thin flices of Bacon for cover- ing ; foak thefe on a flow fire about a quarter of an hour, then add a glafs of; white Wine, and finifri the brazing ; 'take out the Fillets, drain the Fat off, fift the Braze, add a little Cullis, ikim it very clean, and ferve upon the Fillets ; you may add a Lemon Squeeze, if the Wine does not make the Sauce ftiarp enough. When fo brazed, you may put them to what Sauce you plcafe, or into a white or brown Fri- caflee, or Gratin, &c. &c. Lapreaux en Galantine. Rabbits in marbled Cake. 'TpHIS is done as all other forts of Meat under the fame denomination ; being thoroughly boned, fluffed with a good Taw Forced-meat, and brazed to cat cold. Rabbits may be dreffed in every Refped: as Chickens. I fhall only give the different names for the fatisfadiori of the Reader; whereby it will eafily The PROFESSED COOK. 287 eafily appear, that a repetition of every Article in the dreffing would only be tedious and without im- provement. \Lapreaux aitx Pols* Rabbit with Grean Peas. Roulades de Lapreaux. Rabbits rolled-like a large Sau- fage, with Stuffing. Lapreaux en Papilktles. Rabbits broiled in Paper. Lapreaux Marines. Rabbits marinated to fry. Laprcaux en Fritajjee. Fricalfee of Rabbits, white or bfowu. Ci'.[(Jes de Lapreaux a la Dauplnne. Legs of Rabbits, a la Dauphine, as all others under this name. Filets de Lapreaux en Surprife. Sham Fillets made of Veal and Farce. Lapreaux en Ragout de plufieurs Papons. Ragout of Rab- bits, different manners. Lapreaux a hi Broche aux fines Herbes. Rabbits roaftecl, Huffed with fweet Herbs. Lapreaux a la Proven f ale.- Rabbits Provence Fafhion. See any direction under this name. Lapreaux en Timbale. Rabbits in Moulds. See other directions. Lapreaux en Grenadins. Rabbits in fmall Fricandcaux. Lapreaux en Matelottes. Rabbits intermixed with other kind of Meat. Filets de Lapreaux Miles. Fillets of Rabbits mixed with any thing elfc. FUtn 288 The PROFESSED COOK, Filets de Lapreaux au Jambon. Fillets of Rabbits brazed, and intermixed with bits of Ham. Lapreaux en Acbis*. Rabbits hafhcd, with other forts of Meat. Liipreaux en Racoum. Rabbits fhortened ; viz. truffed as is moftly done for boiling in England, boiled in Broth, and ferved in the fame manner. Filets de Lapreaux Grilles. Fillets of Rabbits broiled. Lapreaux en Crepine. Rabbits in Cowl. Lapreaux au Monarque. Rabbits, with Royal Sauce. en Salade. Salmagundy of Rabbits. Terrine de Lap'm a la Puree, & petit Lard. Tureen of Rabbit and Pickled Pork, with any forts of Porridge. Tc/rine de Lapln a la Payfanne* Tureen of Rabbit Country Fafhion. Lap'm en Gclee. Rabbit in Jelly. Lapln en Paupiettes. Olives of Rabbits. As an ample direction has been given in Chicken Articles under all thofc names, follow the fame for Rabbits ; the Meat requires much rhc fame Seaibning, and the fame time of finifhing. Lievre en Terrine a la Daube* Tureen of Hare Dobed. an old Hare into fix pieces, bone it thoroughly, and lard each piece with Lard, feafoned with fine Spices, Thyme and Laurel Powder, chopped Parfley, Shallots, and one clove of Garlick; braze it in a fmall Pan with flices of Lard, and all the Bones, and as jmich of the Blood as you can fave, adding a quarter of The PROFESSED COOK. 289 of a pound of good Butter, and a glafs of Brandy ; Hop the Pan well, and let it fimmer on a flow fire, or in the oven for about four or five hours ; then take out the Bones, and put the Hare into the Tureen, each piece clofe together, and the ilices of Bacon thereupon ; fift the Sauce, pour it into the Tureen, and let it cool before ufing. It ought to be like a Pie. Lievre an. Sang* Hare with its own Blood, an old Hare into pieces, and fave the Blood; lard it, put it into a Stew-pan with the Liver, a good piece of Butter, a Faggot, Mufhrooms, . three Cloves, Thyme, Laurel, and a flice of Ham ; foak it awhile, then put to it two or three glades of red Wine, Broth, and a little Flour ; when the Liver is done take it out, pound it, and fift it in a fieve, with the Blood, and fome of the Sauce ; reduce the reft quite thick with boiling, and add Pepper and Salt ; take the Hare out, fift the Sauce, add as much to the Blood as is required, and ferve them together. Roulades de Lievre. Coloured Hare. / T> ON E a large Hare thoroughly, and lard it al] over with thick Lardons, icaibned as for all other Dobes ; put a good Farce into it, (or braze it with- out) roll it up, tie it well, and braze it with dices of Veal, in half a pint of white Wine, and as much Broth, being covered over with flices of Bacon, You may add Meat, and other Seafoning, to make a Jelly of the Braze afterwards ; and ferve it cold with the Hare, either whole or fliced. Filets de Levreau a I'Efralope. Collops of Leveret ; fee Rabbit Collops. U Gatean 290 e flx PROFESSED COOK. Gateau de Lievre. Hare Cake. /""HOP all the Meat of a Hare, and of a Rabbit, half a Leg of Mutton, two pounds of Fillet of Veal or frcfh Pork, and two pounds of Beef Suet ; feafon thefc with Pepper and Salt, fine Spices pound- ed, chopped Parfley, Shallots, a quarter of a pound of Piflachio-nuts peeled, about a poundof raw Ham cut into dice, half a pound of Truffles or Mufhrooms alfo cut into dice, fix Yolks of Eggs, and one glafs of good Brandy ; garnifh a Stew-pan all round with flices of Lard, put all your preparation clofe into it, and cover it over with flices of Lard alfo, rather thick ; Hop the Pan all round with a coarfe Pafte, and bake it about four hours ; let it cool in the fame Pan, then turn it over gently ; fcrape the Lard quite off, or leave a little of it, and garnifh it with any forts of Colours ; or to make it more even, and to give it a better form, cover it over with Hog's Lard or Butter, in order to garnifh it with different Colours according as your tafle fhall direct. > Cotekttes de Levreau. Cutlets of Leveret. the Fillets pretty large; take out as many Ribs as you make Cutlets, and flick one Rib in each ; lay them in the Difh you intend for table (if Plate) ; put a little Broth therein, with all forts of fweet Herbs, chopped Mufhrooms, Pepper, Salt, and a bit of Butter ; fimmer (lowly between two Difhes, turn- ing them two or three times, and reduce the liquid quite: When done, ferve with a rich Cullis Sauce; or make a Sauce with the Bones, a little Cullis, and proper feafoning, which will be better. A roafled Hare, or the remains, may alfo be done in the fame manner, cutting the Meat into Fillets, and making a Sauce with the tfone$ bruized, a little Broth and Cul- 2 Us, PROFESSED COOK. 291 Us, and relifhed with one chopped Shallot, a few Ta- ragon Leaves, a little Butter rolled in Flour, and a Lemon Squeeze, or Verjuice. Lievre en Civet. Hare fie wed. /""UT a Hare into pieces, fcald it in boiling Water, (you may lard fome of the pieces if you pleafe) and put it into a -Stew-pan, with a pint of Water; let it iimmer fome time, and if the Hare is large, add a bottle of red Wine, one or two dozen of fmall Onions fcalded, a few whole Muihrooms, whole Pep- per, three Cloves, Salt, a few bits of frefh Ham or Bacon, or of fuch as have been boiled ; let it fimmer until the liquid is reduced to half, and then add a good bit of Butter rolled in Flour ; make the Sauce pretty thick, and ferve with fried Bread round the Difh. Levreau au ChevreulL Leveret, Kid Fafhion. CINGE a good large Leveret over a Charcoal fire, lard it, and marinate it three or four hours in a warm Marinate made of Water, Vinegar, Butter, Flour, Pepper and Salt, chopped Parfley, Shallots, Thyme, Laurel, Bafil, fliced Onions, Lemon-peel, and Cloves ; then roaft it, bailing with fome of the Marinate ; fift the Remainder, add a- little Cullis, and ferve it in a Boat. Lievre a la Polonoife. Hare Polifh Falhion. the Hare into large pieces, faving the Blood, lard it coarfely, and give it a few turns on the fire, with a bit of Butter rolled in Flour, a Faggot, two Cloves, Thyme, Laurel, half a clove of Gar- lick, Pepper and Salt ; then put a pint of red Wine U 2 tO 292 The PROFESSED COOK. to it, a little Broth, and a fpoonful of Vinegar : When it is almolt done, add the Blood, and Liver pounded, and boil it together a moment : When ready, add half a fpoonful of fmall" Capers whole, with fcalded Olives itoned, and ferve all together. * Litvre en Haricot. Hare in a Harricot. TV /TAKE a brown Sauce with Butter and Flour; cut a Hare into pieces and give it a fry in this, then add half a pint of white Wine, a fpoonful of Vine- gar, a little Broth, a faggot of Parfley, Shallots, one clove of Garlick, two of Spices, Thyme and Laurel, a little Veal Gravy, whole Pepper and Salt : When half done, add fcalded Tnrneps cut properly, and fry bits of Bread in Butter to garnifh the Diih : When the Hare is done, take out the Faggot, and as much of the Spices as you can ; fkim the Sauce well, and ferve the Hare covered with the Turneps. Levreau en Crepine, 6f Gratln. Leveret, in Cowl and Glazed. *TPHESE are done after the fame manner as all fuch di- rections, being boned, the Meat filled with a good Forced-meat, and finifhed in the oven : Serve with a relifhing Sauce for either. Filefs de Levreau av.x Legumes. Fillets of Hare with flewed Greens. ("}UT the remainder of a roafted Hare into Fillets ; warm it upon the Difh you intend for table, with a little Broth, Salt, and a few drops of Vinegar, but do not let it boil : When ready, pour the Sauce out, and ferve the Hare with a Ragout of Cucumbers, Kndive, Celery, or any other Greens. Boudivs PROFESSED COOK. 293 Boudtns de Le-vreau. Black Puddings made of Hare or Leveret. 'T'HEY are prepared like all other forts of Puddings, with the Blood of the Hare ; and mav be put into the Guts of a Hog, or any other, as thofe of the Hare would be very apt to bur ft in the cleaning : Tur- kies or Lambs Blood will do equally well. Filets de Le-vreau atfx Ancbo'is. Fillets of Hare, with Anchovies. /^UT ot the Fillets of OP.C or two Leverets whole; lard them with Hllets of Anchovies forked in Water fome time, and fimmer them between two Diflies for about half an hour, with Butter, a little Pepper, and half a dozen of fine chopped Shallots ; then put the Fillets upon the Table-difh. : Put a little CulHs into the Stew-pan, with a large fpoonful of Verjuice, and a bit of Butter rolled in Flour ; keep it on the fire until it becornes pretty thick, and ferve upon the Fillets. The remainder of the Leverets will ferve either for a Civet or a Pie, or to make a Coults au Fume ; or to ferve with any forts of Game, Legireau a In Mmute. Hare dreffed quick, in a Moment. T IGHT a good flove while you are drawing the Le- veret. Cut it into middling pieces, boil the Li- ver, and put all together into a Stew-pan, with a good piece of Butter, Pepper and Salt, chopped Parfley, Shallots, Mufhrooms, and half a clove of Garlick ; cover it well, and turn it in -about eight minutes; it will be finifhed in about a quarter of an hour, if the Leveret has been properly kept : Drefs the Meat upon the Table-difh, put a little Broth and Vinegar to, the Sauce, to gather the Seafoning, and ferve upon the Hare : The Sauce ought to be pretty thick. U * D?$ 294 ^h* PROFESSED COOK. Des Ramereaux. Of Wood -pigeons. H E Wood-pigeons perch upon trees, contrary to other kinds. The Flefli is very good, although dry ; and young ones are diftinguilhed by the Ihortnefs of their Claws, as they grow longer with age. They are commonly roafled, but may be dreffed in all th6 different ways of other Pigeons. Ramereaux a fAHemandc. Wood-pigeons German Falhion. T ARD them thoroughly, and boil them with fcalded Savoys, half a pound of Pickled Pork, Broth, two Cloves, a little Nutmeg, whole Pepper and Salt : When done enough, drain them of the Fat, and Squeeze the Cabbage ; intermix each fort on the Difli, and ferve with a rich Cullis Sauce, with Butter therein. Ramereaux aux Fenou'tL Wood-pigeons, with Fennel Sauce, CCALD a few fprigs of Fennel, and chop fome of it to mix with the Livers, a bit of Butter, two Yolks of Eggs, Pepper and Salt ; fluff the Pigeons with it, and roaft them wrapped in flices of Bacon and Paper ; mix fome chopped Fennel with fome Cul- lis, a bit of Butter, and half a Lemon Squeeze, to ferve upon the Pigeons. Becajfes, Becajpnes, & Becaux d la Brocke, d di/ertntes* Sauces. Wood-cocks, Snipes of both Kinds, roailed with dif* ferent Sauces, the French call the Becaux is what is com- monly called a Jack Snipe in England, and is more efteemed by them than it is here ; They allow, thaj The PROFESSED COOK. 295 that roafting is the beft way of dreffing them ; but for the fake of variations required in large tables, they give feveral other methods; and each kind is drefied in the fame manner. Split either Wood-cocks or Snipes at the back, take all the iniide to mix with a little fcraped Lard, chop- ped Parfley, Shallots, Pepper and Salt ; fluff them with it, and few them up ; roaft them wrapped in flices of Lard and Paper, and ferve with what Sauce or Ragout you pleafe. Salm'te de Becajfis. Hafhed Wood-cocks. '"PAKE ready roafled Wood-cocks, cut the. Legs, Wings, and Breafts in two ; pound the Bones and the Infide, and boil them with a little red Wine, three or four chopped Shallots, Pepper and Salt ; re* duce the Liquor to half, lift it in a fieve, and mix with it a little Cullis, and a bit of Butter, adding a few Bread Crumbs to thicken it: Put the Wood-cocks or Snipes into this Sauce, warm without boiling, and .garnilh the Diih round with fried Bread. Salmle de Becaffes a la Sainle Menehoult. Hafhed Wood-cocks, Saint Mainhoult. A COLD Salmie, fuch as the lafl, will ftill make a very good Dilh ; put it into the Table-difh, and garniih it round with a Farce made of the remains of roafted Poultry, Bread Crumbs foaked in Cream, Beef Marrow, chopped Parfley, Shallots, Pepper and Salt, mixed with two Yolks of Eggs ; cover it alfo thinly all over with the fame, and bafte it over witn. Eggs and Bread Crumbs, and a few drops of melted Butter; give it a good Colour in the oven, or with a fala* mander, keeping the Diih a moment on an aflies fire, U 4, Eecajfines 296 We PROFESSED COOK. Becqjfine* a la Dt'.ckeJJe. Snipes the Duchcfs's Fafhion. C FLIT fix Snipes at the Back, and take all the In- ficle out to make a Farce with two pounded An- chovies, half a fpoonful of Capers, Parfley, Shallots, and Mufhrooms, all chopped very fine, and mixed with a good bit of Butter, a little fcraped Bacon, two Yolks of Eggs, Pepper and Salt ; fluff the Snipes with this, few them up clofe, and braze them with a few flices of Veal, and one of Ham, covering them with thin flices of Lard ; add a good glafs of red Wine, and one or two fpoonfuls of good Cullis : When done, fift and ikim the Sauce, and make it of a pretty thick confidence with Butter and Flour. Btcavx a la Perlgord. Snipes with Truffles. 'TPHIS is done much in the fame manner as the laft, only that chopped Truffles are added to the Forced- meat, which give the name of Perigord to this and all other Difhcs under the fame denomination ; (Peri- gord being a Province in France, where Truffles are very good, and in great abundance.) You may either roaft or braze them, and ferve with a Ragout of Truffles, as directed in Ragout Articles. Thole Pe- rigord Difhes are feldom prepared in England, where Truffles are fo very dear, and fo different in flavour to foreign ones. It is much the fame with Italian Difhes, where Oil is in the composition ; but, as excellent Butter is to be had in England, at all times of the year, it may very well fupply the want of good Oil in Cookery. Alib thofe Difhes under the denomina- tion of a la Provence, ought to be done with caution, as the principal flavour is Gariick, \vhich the inha- bitants of Provence are particularly fond of. < fbe PROFESSED COOK. 297 Becaux au Salmle de Provence. Haihcd Snipes^ Provence Falhion. *T*AKE out the Infide of roafted Snipes, cut off the Heads, and pound them with two or. three cloves of Garlick, firft fcalded ; then add a little Cullis, ft ft it through a Stamine, fqueeze in the Juice of an Orange, with Pepper and Salt ; cut the Snipes into ' Fillets, and warm all together without boiling : Gar- nifli the Dim, with fried Bread. Filets de BecaJJes au Jus de Canard. Fillets of Wood-cocks, with Duck Gravy. A/f I N C E the Meat of two or three roafted Wood- cocks, and roaft one or two old Ducks ; when the Ducks are half done, put a proper Dilli under, and give them a few cuts to let the Gravy out ; then put the Fillets in it, with the Juice of a Seville Orange, Pepper and Salt ; and warm without boiling. BecaJJes &? Becajfines aux "Trufc^ & av.x Olives. Wood-cocks and Snipes, with Truffles and Olive Ragout. '"TPHEY are brazed in the fame manner as all others, with as many large Truffles as Birds, intermixed together on the Dim, and ferved with a Cullis, or Ragout of Truffles, or Olives. Alfo with Cullis of Wood-cocks made thus : Take the Infide and the Trimmings, pound them, and boil in good Cullis, with a glafs of white Wine, a few Mumrooms, ar.d all proper Seafoning ; braze a Sweet-bread with the Birds, and, when done, ferve the Cullis upon thzm, which ought to be pretty thick. 'The PROFESSED COOK. Des Akuettci* Of Larks. O make a Ragout, put them, into a Stew-pan with a bit of Butter, fome Muihrooms, a Faggot, a flice of Ham,, and a fcalded Sweet-bread cut into pieces ; fimmer thefe a moment, then add a little Broth, a glafs of Wine, Pepper and Salt, and reduce the Sauce : When almoft done, add a little Cullis, and take out the Faggot and the Ham, If you woulcr have them ilewed, you will prepare them at firft in the fame manner, but without Sweet-bread, inftead of , which ufe fmall Onions, firft fcalded : When three parts done, add a little Cullis, a bit of Butter rolled in Flour, and half a fpoonful of Verjuice, or a Le- mon Squeeze. You may alfo mix with them Cabbage Lettuces, boiled in good Broth ; or ferve with any forts of ftewed Greens or Cullis. Akuettes en Cerifes. Larks in the Form of Cherries. "DONE the Larks thoroughly, and roll the Meat in the form of Cherries, flicking one Leg into each, and braze them with proper Seafoning : When done, add a little Cullis and Gravy ; put the Cherries on the Difh for table, the Legs upwards ; fift and fkim the Sauce, fqueeze an Orange into it, and ferve upon the Meat. Des Pluviers, Vaneaux, et Grives* Of Plovers, Lapwings, and Thrufhes. *T*HESE different kinds of Birds are commonly eaten roafted, but they may alfo be dreffed in many dif- ferent ways. I fhall obferve in regard to Thrulhes, that they are much more valued in France than in England, and for a very good reafon, as they feed moftly upon Grapes, which gives them a very agree- able *be PROFESSED COOK. 299 ible flavour ; and it is only thofe which are efteem- hd : The common Wood-thrufhes ar.e the fame as in ; England. Pluvlers a la Pengord, Plovers with Truffles. nRAZE them with Veal, Ham, and Truffles, and all other proper Seafoning, a glafs of Wine and Broth ; fift and fkim the Braze, and add a good Le- mon Squeeze when ready to fcrve. You may alfo roaft them iluffed in the fame manner as Wood-cocks, and ferve with any forts of Ragout. Or you may ferve them an Gratin, making a Forced-meat with the Livers, &c. as all other Dimes under the fame deno- mination ; braze the -Plovers, put them upon the Gra- '//'#, and ferve with a very good Cullis Sauce. ' , It is needlefs to fay much about Thrufhes ; however, they may be dreffed in all the different ways of Pi- geons ; a good Sauce will make any thing relilhing and palatable for the fake of change. Cailles d la Flamande. Quails Flemifli Fafhion. TTRUSS fix Quails as for boiling, put them Into a fmall Pot with a fcalded Savoy cut into quarters and tied, and half a pound of Pickled Pork ; boil thefe together about half an hour, then take them out, drain the Water from the Cabbage, untie it, and put all together into a Stew-pan with fome good Broth, Pepper, Salt, two Cloves, and a Faggot : When all are well brazed, drefs them on the Difh intermixed, and ferve upon them a good Cullis and Butter Sauce, with a few drops of Vinegar therein. You may alfo braze as many Quails as you think proper, with an equal number of Craw-fiih, and Truffles: The braz6 feeing fifted and ftimmed > add a little Cullis, and a Lemoa 300 The PROFESSED COOK. Lemon Squeeze for Sauce. This is called Cailkt Accornpngmes. Guiles au Laurier. Quails with Laurel. CTUFF the Quails with a Farce made of their Livers, fcraped Lard, chopped Parfley, Shallots, Pepper, Salt, and one Laurel-leaf, chopped very fine ; roaft them, firft wrapped in fliccs of Lard, and then in Paper ; put a flice of Ham into a fmall Stew-pan, and iim'mer it fome time ; when it begins to flick to the Pan, throw in a glafs of white Wine, a little Cul- lis, and half a clove of Garlick ; reduce it to a good confidence, fift it, and add a Lemon Squeeze : When; ready, put the Quails, each upon a Laurel-leaf, and ferve the Sauce upon the Birds. Cailles en Ragout, en Matelotte, et au Gratin, &V. Quails in Ragout, Matlot, or Glazed, nrHEY are all done in the fame manner as Chickens, and may be drefled in all the different ways of any- other Birds. As they are neither very good, nor very plentiful in England, I ihall pafs over any further directions about them. Des Perdreaux fc? Perdr'ix. Of Partridges young and old. Perdreaux a la Brocbe a d'ifferentes Sauces &? Ragouts. Young Partridges roafted, with different Sauces and Ragouts. J^JAKE a little Farce with the Livers, fcraped Lard, Shallots, Parfley, Muihrooms, Pepper and Salt; (luff the Partridgqs with it, give them a fry in Butter, and wrap them firft in (Vices of Bacon, and afterwards in Paper to roaft : Serve with what Sauce or Ragout you pleafc. PROFESSED COOK. 301 Ptrdreattx a la Madelaine. Young Partridges, St. Magdalen. [TRUSS three Partridges for roafting.; put all the I Livers into one of them, and roaft them till tkree >arts done ; then take them oft' the ipit, and cut them nto pieces as for a Salmie ; take out the Livers to fchop with Truffles, a few Shallots, a fpoonful of Oil, i glafs of white Wine, Pepper and Salt ; fimmer all ogether about a quarter of an hour, and add a Le- -non Squeeze. Such as have been ferved before will ..lo equally well for this Difh. Perdreaux Grilles am: fines Herbes. Young Partridges broiled with fweet Herbs. '"TRUSS the Legs in the infide, and fplit them at the Back ; put them to marinate for about an hour, with a little Oil, Popper and Salt, and all forts of Seafoning-hcrbs chopped : then roll them up in Paper, with all the Herbs, and broil them flowly ; gather all the chopped Herbs from the Pan, to mix with a good Cullis, and a Lemon Squeeze. Perdreaux a la Provenfale, anx Pontife. (See any direction under the fame Name.) Perdreaux aux Confommee. Young Partridges, with rich Cullis Sauce. USS thy Legs in the infide ; put them into a (mall StQW-pan, between flices of Bacon and Veal, both under and over, one flice of Ham, a Faggot, two Cloyes, bits of Carrots, and flices of Onions ; braze them on a {low fire, without putting any liquid thereto; and when they are done, fift the Bra3e.in a.fieve, fkim 1 it well, and fcrve upon the Birds, PerJreaux 302 7%f PROFESSED COOK. Perdreav.x a la Perigord. Young Partridges with Truffles. OTUFF them with chopped Truffles, and all other requifites, as already often directed ; braze them with a few whole Truffles, a glafs of Wine, and other proper Seafoning : Serve them with Truffle Cullis ; or they may be ferved with the Braze, being well Ikimmed and fifted, and a Lemon Squeeze added thereto. For a Salmle de Perdreaux, take fuch as have been roafted, and juft warm them in Broth, with a little Butter, chopped Herbs, Pepper and Salt, as in all Similar directions. Perdrix a la Vilkroi. Partridges, la Villeroi, (from the Title.) T) OI L a dozen of fmall Onions in Broth, with a bit of Butter, Pepper and Salt, and reduce the Sauce that the Onions may take a brown Colour ; bone two or three Partridges, and fill them with the Onions, then trufs them as whole ; give them a fry in a Stew- pan, with a little Oil, Parfley, Shallots, and Mufli-i rooms; put all together to braze with ilices of Bacon and Veal, a glafs of white Wine and Broth ; braze; flowly for about four or five hours, lift and fkim the; Sauce, and .add a little Cullis : Serve ihort Sauce, and' pretty thick. Perdrlx en Afp'u. Partridges with a fliarp relilhing Sauce. HOP all forts of Herbs called Ravigolte, as Parfley, Shallots, Taragon, Burnet, Civet, arid Garden Crefles ; mix afl thefe together with OH, Muftard, Taragon Vinegar, a pounded Anchovy, a 'little Baft% one clove of Garlick, Pepper and Salt." If you would ferve the Partridges whole, fend up the Sauce cold in a Boat PROFESSED COOK. 303 Boat : If for a hot Difti, cut the Birds as for a 'Salmie, and warm them in a little Broth ; then put them to the Sauce, and warm together without boiling. You may alfo mix them in the fame manner if cold, and they will be even better cold, if put together about an hour or two. Perdreaux a la Mandui. Partridges, (la Mandui) the Inventor's Name. 'TPRUSS Partridges as for boiling, lard them tho- roughly with Ham, Lard, and Anchovies, and braze them with ilices of Lard, a Faggot, a glafs of Wine, Pepper, and very little Salt, or none at all, (the faltnefs of the Ham and Anchovies muft direcl: you in that) : When done, fift the bottom of the Sauce, add fome Cullis, fkim it well, and ferve upon t,he Birds. Perdreaux a la Jardiniere. Partridges with Garden Greens. T N this Dim the Partridges are brazed as ufual, and ferved with Hewed Greens of whatever kind you pleafe. Perdreaux d la Daube Sicilienne. Partridges dobed, Sicily Fafhion. "TPRUSS the Birds as for boiling, and lard them with half Lard and half Anchovies, feafoned with fine {Spices, but without Salt ; put them into a Brazing- pan, with a Knuckle of Veal, a quarter of a pound of Butter, two glaffes of Brandy, a fufficiency of Broth to cover the whole, a faggot of all forts of fweet -Herbs, three Cloves, two of Garlick, and two whole Onions; braze on a flow fire for five or fix hours; then place the Birds in the Table-tureen, fift the Broth fa a fieve without fkimming, and, if , too much, reduce it by boiling ; pour it into the Tureen, and ftir it now and then ; when it begins to form a Jelly, mix Butter therein, 3Q4 2*v PROFESSED COOK. therein, which, by this means, will make it appear like marble. Ptrdreaux a la Dauph'ine. Partridges a la Danphinc. T?ONE the Birds thoroughly, and fill each with a Farce made of Truffles, Muihrooms, Sweet-breads, chopped Parilcy, Shallots, Pepper and Salt, mixed \vith fcraped Lard ; trufs them as if they were whole, and give them a few turns on the fire, with a little Butter in a Stew-pan ; then lard the Breail part all over, braze them with flices of Veal and Ham, fome Broth, a Faggot, and two Cloves : When done, re- duce the Sauce to a Glaze, as for a Fricandeau, and ferve a good Sauce under the Birds. Partridges filled with a .good Farce, may be ferved with any forts of Sauces or Ragouts ; as, Perdreaux an Citron ; with Lemon Sauce. Perdreaux Glues ; larded, brazed, and glazed, like Fricandeaux. Perdreaux a la Poknoife ; Polifli Fafhion, brazed in the common way, except that a glafs of Brandy, and Orange Juice are added. Acbis de Perdrejucc an Gratin ; this Hafh is done with cold roafted Partridges, the Gratin beiug made as ulual. An Fttmet ; cut the Meat off, and pound the Bones, to mix with Cullis ; fift it, and add proper Seafoniag ; warm all together without boiling. Pardrix d la Braze aux Cbuux ; brazed with Cabbages, and a bit of Pickled Pork, with a good Cullis Sauce ; Savoys are the bell for ftewing. Such as would have them in the nature of Soivercrout, mult ftew the Cab- bage very tender, and pretty high of Spices, and add AS much Y 7 inegar as will give it a tartifti tafte : TIjis laft 305 laft is commonly ferved in a Tureen, and then it is fo called. Old Partridges are very good for brazing, and may be ferved with any Ragout, ftewed Greens, and all kinds of Puree: The remains of roafted Partridges may alfo be ufed for Petit s Path:, alfo Wood-cocks, or any other Land Birds ; or to mix with any forts of Forced-meat ; or for a Difh, being minced very fine, warmed in good Cullis ; and garnifhed with fried Bread. Achis a la Turque. Hafh, Turky Falhion. what forts of roafted Game you pleafe, which have before been ferved to table, and mince the Meat ; pound the Bones, and boil them with a little Broth, Cullis, and proper Seafoning ; then iift the Liquid, and put the Meat therein : Boil the Roes of Carps in Wine, with a Faggot, Pepper and Salt, (or ufe fuch as have been dreffed in Matlot, or otherwife :) Pour the Hafh upon the Dilh, lay the Roes upon the Hafh, and place poached Eggs all round. Des RAGOUTS et des RISSOLLES. Of Ragouts, Collops, or Fries. Ragout de Salpicon. Forced-meat Ragout. 'T'HIS is a Mixture of feveral forts of Meat cut into dice, fuch as Sweet-breads, fat Livers, Ham, Truffles, Mufhrooms, &c. which you put all together into a Stew-pan, with a good bit of Butter, a faggot of fweet Herbs, two Cloves, and two or three Shallots ; X 306 ^he PROFESSED COOK; foak them Come time, then add Veal Cullis, Broth^ Pepper and Salt ; fimmer it till the Meat is done, and the Sauce much reduced ; fkim it well. You may ferve this by itfelf, or with any forts of brazed Meat. Many more things may be added to this Ragout, as Beef -palates, Artichoke -bottoms, Cocks -combs', Lambs -ftones, fmall Eggs, &c. &c. taking care to boil the hardefl fufficiently, before it is mixed with the reft; and that Breafls of roafled Poultry and Gir- kins chopped together, be in it only long enough to warm without boiling. Ragout de Salpkon, a Farclr. Ragout for Huffing any thing. HIS Salpicon, for a Farce, is ufed for brazing Poultry, or large pieces of Butchers Meat only : Make the fame preparation as the firft, which mix with raw Yolks of Eggs, fcraped Lard, chopped Parfley, Shallots, Mufhrooms, Pepper and Salt ; and -fluff what you propofe with it. Ragout de Salpicon a rArlequine. Ragout of various Colours. COAK a good flice of Ham oh the fire, until it is almoft done, then cut it into fmall dice ; cut one boiled Carrot, one Truffle, and a few Muihrooms, into dice likewife, and put all together into a Stew-pan, with a bit of Butter, a glafs of white Wine, a little Gravy and Cullis ; iimmer thefe a little while, then add chopped Breafts of roafted Poultry, Girkins, fcalded Parfley, two Anchovies half foaked, a little Pepper, Salt if neceffary, and a Lemon Squeeze; Serve with what kind of Meat you pleaie. Ragout *ihe PROFESSED COOK, 303 Ragout de Foyes gras. Ragout of fat Livers. ("JUT off the Gall, and fcald them in hot Waters then fimmer them about a quarter of an hour, with a flice of Ham, a bit of Butter, a Faggot, Mum- rooms, half a clove of Garlick, and two Leaves of Bafil ; add Broth and Cullis, and fimmer on a flow fire ; flum the Fat pretty often, reduce the Sauce ra- ther thick, take out the Faggot and Ham, and add a Lemon Squeeze, Pepper, (and Salt, if the Ham does not make it Salt enough). If you would ufe this Ra- gout with any large pieces of Firil-courfe Dimes, you, may add fmall Onions, Sweet-breads, Craw-fim Tails, or Roes of Carps : Or it will do equally well to iervc alone with the laft addition. Ragout de Cr&tes, Ragout of Cocks-combs. CCALD the Combs in hot Water, and boil them in. Broth, with two dices of Lemon ; prepare a few chopped Muihrooms, with a bit of Butter, a Faggor, a little Broth and Cullis ; fimmer them on a flow fire until they be done, take out the Faggot, fkim the Sauce, reduce it pretty thick, and then put the Combs therein ; feafon with Pepper and Salt, and add a Le- jnon Squeeze. If you would have them with a white Sauce, make a Liaiibn with Yolks of Eggs and Cream,, without 'Gravy or Cullis. Ragout de Jambon. Ragout of Ham. five or fix flices of frefh Ham of an equal big- nefs ; if of an old Ham, foak the flices ; then fimmer them on a flow fire until they are done ; take hem out, and put into the Stew-pan half a fpoonful of Vinegar, Gravy, and Cullis ; reduce to the confif- X Z 30$ *fbe PROFESSED COOK. tence of a Sauce, then put the dices therein to warm without boiling : Serve this upon any forts of Meat which you would garnifti or rnafk.- If you would ufe this by itfelf as a Secbnd-courfe Dilh, ferve the dices of Ham upon dices of Bread of the fame bignefs fried in Butter, and the Sauce over them. Ragout de petit s Oeufs &f Rognons de Coq. Ragout of fmall Eggs and Cocks-kidnies. N. B. What is here meant by fmall Eggs, are thofe taken out of Pullets, in the fpring-feafon. COAK a dice of Ham a moment, add a bit of But- ter to it,' with chopped Mufhrooms, Parfley, Shal- lots, two Cloves, half a glafs of white Wine, Gravy and Cullis, and let this boil about half an hour: Scald the Eggs and Kidnies in warm Water, peel the {kin off the Eggs, and drain them very well ; take the Faggot and Ham out of the Ragout, and put thefe laft there- in, with Pepper and Salt ; reduce the Sauce pretty thick. If you would have a white Difli, make a Liai- fon with Yolks of Eggs and Cream, without Cullis or Gravy, only limmering the Ragout at firit in a little Broth. Ragout de Ris de Veau. Ragout of Calves Sweet-breads. CCALD two or three Sweet-breads, cut each into three or four pieces, and put them into a Stew-pan with Mudirooms, Butter, and a faggot of fweet Herbs; foak thefe together a moment, then add Broth, Gravy and Cullis ; fimmer on a dow fire, Ikim the Sauce well, and reduce it ; feafon with Pepper, Salt, and a Lemon Squeeze, when ready to ferve. If you would have it white, follow the former direction. Ragottt The PROFESSED COOK. 309 Ragout Meles de Trufes 6f fHuitres. Ragout of Truffles and Oyfters. CCALD two or three dozen of Oyfters in their own Liquor, and then beard them : Take chopped Par- fley, Shallots, and Mufhrooms ; place a part of thde in a Stew-pan, firft rubbed with Butter; then lay in a down of chopped Truffles, and Oyfters over them, with a few drops of Oil ; repeat the fame again with the chopped Herbs, Truffles and Oyfters, and fimmer them together about a quarter of an hour, the Stew- pan being well flopped : Take out the Truffles and Oyfters, and put in half a glafs of white Wine, a lit- tle Cullis and Gravy, Pepper and Salt ; boil the Sauce fome time to give it a good confiftence, then put the Truffles and Oyfters therein, to warm without boiling: Serve for a Second-courfe Difh, or to garnifh any Firlt-courfe, called an Entree Difh. Ragout a PAngloife. Ragout Englifh Fafhion. ^UT a good piece of Ham, one Carrot, and one Parfnep into dice ; put thefe into a Stew-pan, with fome fmall Mufhrooms, a bit of Butter, a faggot of Parfley, green Shallots, two Cloves, Thyme and Lau- rel ; foak them fome time on the fire, then add a glafs of Wine, Broth and Cullis, and reduce the Sauce to a Liaifon ; take out the Faggot, and put a fmall hand- ful of fcalded Piftachio-nuts into the Sauce, with one dozen of fmall round Onions, firft boiled in Broth ; boil all together a moment, add proper feafoning of Pepper and Salt, and if needful a Lemon Squeeze : Serve for Entremets, ( viz. Second-courfe Difhes ) or to mafk or garnifh any other Difh of the Firft-courfe. X 3 Ragout PROFESSED COOK. Ragout d'EcreviJJes. Ragout of Craw-fifh. TV /TAKE a fmall quantity of Cullis with a flice of Ham, a flice of Veal, bits of Carrots, diced Onions, a faggot of Parfley, green Shallots, one Bay- leaf, and two Cloves; foak it fome time until it catches at bottom, and then add what quantity of Broth you think proper ; fimmer it about an hour, and then fift it : Pound the Shells of half a hundred of Craw-fifh ; ftrain the Cullis in a Staminc, and boil the Tails in fome of it till it be pretty thick. You may put this Ragout to the fame ufe as the former. It you would have it Meagre, ufe Filh for the Cullis inftead of Ham and Veal. Ragout de Laitances* Ragout of Carp Roes. COAK ilices of Ham and Veal, about half an hour, on a flow fire ; then add a good bit of Butter, with Mufhrooms, two Cloves, a faggot of fweet Herbs, a little Bafil, a glafs of white Wine, a little Veal Gravy and Cullis ; boil thefe until the Veal is done, fkim the Liquor, and take out the Veal and Ham : Scald the Roes of Carp in hot Water, and then boil them in this Cullis about a quarter of an hour, Ikimming it well ; (it ought to be as thick as very good Cream) feafon it with Pepper, Salt, and a Lemon Squeeze, when ready ; and make the fame ufe of it as directed before. You may make it in Meagre, obferving the lafl direction for the Cullis, or with a white Liaifon. Ragout de Moules. Ragout of Muffle's. HP H E firft care is to wafh them very clean, to get the fand all off of the Shells ; then drain them Well, and put them on a good fire without Water, to make PROFESSED COOK. 311 make them open ; take them out of the Shells with care, one by one, (and pick out what little Crabs you may find, as Muffles are feldom without) and keep their Liquor ; fbak a (lice of Ham on the fire, with a, few Mufhrooms, and a faggot of fweet Herbs ; add fome of the Liquor of the Muffles and fome Cullis, thereto, and reduce it to a good confiftcnce ; fift this Ragout in a fitve, and put the Muffles therein to warm without boiling, with a little fcalded Pariley chopped. You may alfo drefs them with Fifli Cullis,, or a white Sauce. Ragout a'Hiiitres de plufieurs Faxons. Ragout of Oyflers in different Manners. CCALD three or four dozen of large Oyflers in theif own Liquor, (but if you would have them beard- ed, you mufl have more Oyflers) ; fift the Liquid in a lawn fieve, and put the Oyflers by : Chop a few Mulhrooms, Truffles, Pariley, and green Shallots ; put them all into a Stew-pan, with a bit of Butter, a little Cullis, fome of the Oyfler-liquor, and a glafs of white Wine ; reduce the Sauce, and then add the Oyflers thereto, to warm without boiling ; add a Lemon Squeeze alfo when ready. You may alfo fervc them in a plainer way, by making the Sauce with a bit of Butter rolled in Flour, a little Cullis, and fome of the Liquor : Or with a white Sauce, and chopped Pariley, as a Fricaflee. N. B. Although a particular Cullis is directed for each Ragout, it is not abfolutely neceflary, as a good Cullis is one of the principal Articles in Cookery ; it is always made, where Made-diflies are wanted, and may ferve for all thofe Ragouts, with a little Attention to what is drefling ; as fome forts of things require to be made mor relifhing than others : The addition of fweet Herbs called Ravigettf, Lemon, or Verjuice, is fufficient to give the difference of tafte to each particular; the Profeffed Cook knows it, fo will th$ Learner witl\a little attention. X 4 3 1 2 The PROFESSED COOK. Ragout de Morilks. Ragout of Morels. *TpHEY muft be wafhed in feveral Waters with great care, as the fand is very apt to flick to them ; when well cleaned and drained, put them into a Stew- pan with a bit of Butter, a Faggot, fome Gravy and Cullis : When done, take out the Faggot, and add Salt and Pepper ; garnifh the Difh with fried Bread, cut in different fhapes, that it may look the better. You may alfo drefs them as a Fricaffee, Ragout de Champignons* Ragout of Mufhrooms. T)EEL the Mulhrooms, and cut each in two ; foak a (lice of Ham, then put the Mufhrooms to it, with a bit of Butter, a faggot of fweet Herbs, two Cloves, Cullis and Gravy; fimmer thefe together about an hour, till the liquor is reduced thick ; take out the Ham and Faggot, fkim the Sauce well, and when ready add a Lemon Squeeze, Pepper and Salt. This is prepared to ferve with Meat ; but if you would have them alone, put neither Cullis nor Gravy, but make a Liaifon with Yolks of Eggs and Cream : Serve them on a bit, or feveral bits of Bread fried, and cut into fome pretty fhape, or with only fmall bits of Bread round the Difh. The French have another fort which they call Movf- ferons, nearly like the Champignons ; they are dreffed much in the fame way when frefh ; and when dried, and reduced to powder, are mixed with other Spices, to feafon the Larding-bacon for krge brazing pieces,' having much the fame flavour as All-fpice, when reduced to powder. . They are rather fcarce in England. Ragout PROFESSED COOK. Ragout de Concombres. Ragout of Cucumbers. f pEEL the Cucumbers, and cut each into four if pretty large ; marinate them with two fpoonfuls of [ Vinegar, Salt, and one Onion {luck with a Clove or f two ; flir them now and then, and when they have dif- ( charged their Water, fqueeze them between a cloth ; i foak them on the fire with a bit of Ham, and a piece [ of Butter, till they begin to take colour ; then add a \ little Broth and Gravy, fimmer till the Liquid is much [ reduced, take out the Ham, and add a little Cullis : Serve with what kind of Meat you pleafe, or alone, or with poached Eggs. When they are done for Sauce, cut them into fmaller pieces, and thinner, and I follow the reft of the direction. Ragout de Pols. Ragout of Green Peas. 'T* H E Y ought to be young, and very freih fhelled. Put them into a Stew-pan with a bit of Butter, a faggot of Parfley, a fmall fprig of Winter Savory, one Clove, and a little Veal Gravy ; fimmer on a flow fire, and ihort Sauce : When ready, add a little Cul- lis and fine Salt : Serve with what Meat you pleafe, or alone. To Hew Peas in a plain way, only put in a bit of Butter, a little Flour, and one or two Cab- bage Lettuces, which will produce Liquid fufficient to ftew the Peas without Broth or Water j and ferve the Lettuces with them, or without, Ragout de Ferjus. Ragout of Verjuice Grapes, or others. CCALD Verjuice Grapes, or others, a moment, and then Hone them; beat up two Yolks of Eggs, with a fpoonful of Liquid Verjuice, a little Flour, a bit of Butter, chopped Parfley, Pepper and Salt, and a little 314 he PROFESSED COOK. little Broth ; boil this a moment, then put in the Grapes, and flir them with a fpoon on the fire, to warm without boiling. Serve this with what kind of Meat you think proper. Ragout ds Trufes. Ragout of Truffles. "UT the Truffles in pretty thick dices, and boil them with a glafs of Wine, Broth, and a Faggot : When done, take the Faggot out, and add fome good Cullis, Pepper and Salt ; reduce to a good conliftence, ; and ferve with what Dim you pleafe. If you would wiih to ferve them by themfclves, mix fome Mumrooms. with the Truffles, and garnim the Difh with fried Bread. Ragout cTAfperges en petit s Pols. Ragout of Afparagus as Green Peas. /^ U T fmall Afparagus like Green Peas ; (the bed method is to break them off firft, then tie them in fmall bunches to cut) boil them till half done in Water, then drain them, and finifh with Butter, a little Broth, a Faggot, one or two Cloves, and a fprig of Savory: When done, take out the Faggot, Cloves, and Savory; make a Liaifon with two Yolks of Eggs, a little Flour and Broth, if you defign it to garniih a Firft-courfe DHh : But if you intend to ferve" it in the Second-courfe, make' the Liaifon with Cream, a little Salt, and Sugar. Ragout de petits Oignons. Ragout of fmall round Onions. gCALD what quantity of fmall Onions you think proper ; braze them very tender in Broth, with r <. (lice of Bacon, a faggot of fweet Herbs, and Salt; then drain them, and give them a few boilings in z gooc *fhe PROFESSED COOK. 315 TOOC! Cullis. They are proper for garniftiing any kind [of Meat. Ragout de Raiincs. Ragout of Roots. T Carrots and Parfneps to the length of a finger, and of much the fame bignefs ; boil them till half done in Water, and then put them into a Stew- pan with finall bits of Ham, chopped Pariley and Shallots, Pepper and Salt, a glafs of Wine and Broth; let them flew (lowly, until the Sauce is reduced pretty thick, and add a Squeeze of Lemon, when ready to ferve. For Meagre, inflead of Ham, ufe Mulhrooms, and make a Liaifon with Yolks of Eggs, beat up with Meagre-broth. Celery is done much the fame, only that it is cut fmaller. If thefe Roots are ferved in a Boat for Sauce, boil them tender in the Broth-pot, or in Water, cut them into what length you pleafe, and ferve with a good Cullis, or white Sauce. Rage tit de Na-vets. Ragout of Turnips. T them to what form you pleafe; boil them a moment in Water, then finifh them in Broth and Cullis, Pepper and Salt. If you like to have them look of a brown Colour, fry them in Butter firfl, aticr they are fcalded. Thcfe are all to garnifh other things. The Dilh is commonly called by the name of the Ragout. Ragcut de Cbicoree. Ragout of Endive or any forts of Lettuces. ->- OCALD them a good while, to extraft the bittcrifh tafle ; then boil them in Broth : When done, drain them well, and put them to flew in good Cullis, with^ a whole Onion ftuck with a Clove, a few drops or Vinegar, Pepper and Salt: After Hewing a little while, take 316 The PROFESSED COOK. take out the Onion, and ferve the Ragout under what kind of Meat you pleafe. If for Meagre, boil the Endive in Filh Broth, and thicken the Sauce with Yolks of Eggs, beat up with Broth or Cream. Ragout d'Ozeille. Ragout of Sorrel. T>OIL it to half in Water, with a few Lettuces, and a little Chervil, then chop all together ; put it into a Stew-pan with a few chopped Mufhrooms, green Shallots, a flice of Ham, a little Broth and Cullis, Pepper and Salt; let it limmer a good while, then take out the Ham, reduce the Sauce quite thick, and ferve with what fort of Meat you pleafe. This is moftly done to ferve with a Fricandeau. If the Sorrel is too iharp, you may mix Spinach with it, or a bit of Sugar, to take off the fharpnefs. Few people ufc~ Chervil with it, as the flavour is too ftrong for many, although it is very agreeable when ufed with Mo- deration Ragout d'Eptnars. Ragout of Spinach. T^ONE in much the fame manner as the former, ei- ther to garnifh any other Diih, or to ferve alone, with fried Bread, or poached Eggs. Pourpier, viz. Purflaine, is very little ufed in Eng- land, but may be dreffed in the fame manner as the former,, and a fmall quantity of it is very good in a mixed Sallad. Ragcut de Cardons d'Efpagne. Ragout of Spanilh Cardoons. f^HUSE thofe that are thick, found, and very white; cut them the length of a finger, and fcald them in boiling Water, to peel off the hard part all round ; (if pretty large, cut them into quarters, or halves) braze them, w PROFESSED COOK. 317 :liem, covered over with flices of Bacon, in Broth, ith Beef Suet, and a piece of Butter rolled in Flour; when done, drain them, wipe them clean with a linen 'cloth, and put them into a well-feafoned Cullis; fim- mer them on flow fire until they have taken the tafle of the Cullis, and it is reduced to a middling thick confiftence ; then add a little Nutmeg, and a Lemon Squeeze ; make the Sauce pretty reliihing, and ferve alone, or to garnilh any other Drm. Ragcut de Piftacbes. Ragout of Piftachio-nuts. CCALD a handful of Piftachio-nuts, as you do Al- monds, and warm them in a good flrong Cullis without boiling : Serve them as a Ragout to garnifh any Dilh you pleafe. Ragiut de Cornichons, viz. Girkins. Cut the large ones into quarters, and let the fmall ones remain whole ; foak them fome time, to take the Vinegar out, and fmifh as the former. Olives may be done ;he fame way, being previoufly ftoned. Ragout de Cerneaux. Ragout of green Walnuts. CCALD them in boiling Water fome time, with a bit of Butter, two flices of Lemon and Salt ; drain them, and put them into a Sauce made of good Cul- lis, a piece of Butter, Pepper, Salt, and Nutmeg, and add a Lemon Squeeze when ready to ferve. Ragcut de Choux. Ragout of Cabbage. CCALD one Cabbage cut into quarters ; (Savoys ar beft) drain the Water quite out, tie them with pack-thread, and braze in a good Braze : Serve with a fine thick Cullis Sauce, pretty high of Pepper. Cbouxfleurs, 3 1 8 The PROFESSED COOK. Ckouxjteurs, Colliflowcrs, arc done in the fame : manner. Ragcut d* Haricots verd. Ragout of Kidney-beans. O J T F pretty large, cut them length-ways, if young, only break them in two ; boil them in Water, thtn ; put them into a Stew-pan with a ilice of Ham, a Faggot, two Cloves, one of Shallot, a little Gravy and Cullis ; reduce the Sauce thick ; take out the Flam and Faggot, and ufe them as all the preceding. You may slfo drcfs them with a white Sauce to ferve alone, adding a Lemon Squeeze when ready. RiJJolles a la Bechamel. White Collops. HpHE Term Riffolks, implies any thing fried" brown, j and comprehends alfo all kinds of Meat cut into thin dices for Collops ; likewife Forced-meat Balls fried, either to ferve alone, or to mix with any thing elfe : Flour and Butter, fried together, to give a Co- lour to any Sauce, is alfo called a RiJJ'ollet, viz. a Browning. But as there are many different ways of dreffing Riffolles, as well as other Dilhes, it may be neceffary to give fome particular direction about them. A RjJJbllef a la Bechamel is thus prepared : Soak a flice of Ham, with a bit of Butter, chopped Parfley, Shallots, and half a Laurel-leaf; fimmer thefe on a flow fire about a quarter of an hour, then add a good fpoonful of Cullis, as much Cream, and a little Flour and Pepper ; reduce the Liquid till quite thick, and fift it in a fieve : Cut the Breafts of roafted Poultry into fmall bits ; put the Meat into the Sauce, vith one Yolk of Egg, and give them a few boilings to- gether : Cut alfo bits of thin Pafte to what form you pleafe, put this Ragout between two pieces, pinch it all round to fecure the Sauce, and fry them of a fine brown Colour, PROFESSED COOK. 319 Rifolles a la Choljy. This, as many others, is either after the Name of a Nobleman, Count Choify, or the Inventor. T)OIL Calves Udder till very tender, in the common Pot, and let it cool ; then cut it into thin flices, and lay a flice of Bacon upon each ; place a fine re- lilhing Forced-meat upon thefe, roll them up, dip them in a Batter-pafte made of Flour, Salt, a little Oil, and white Wine, and fry as the former. You may ferve a little Sauce under. Rifolles de Palais dc Eauf. Of Beef-palates. one or two brazed Palates to the bignefs of half a crown ; have ready bits of Puff-palle, as for white Collops ; lay a little Farce upon the Pafte, then the Palates, and then Farce again ; roll them up and .fry as the former. Obferve that your Forced-meat is made with Meat, either roailed or boiled; any rem- nant of roafted Fo\vls, Chickens, or Veal will do, being properly feafoned. Rifolles de Glbicr. Of Game. VTINCE the remainder of any roafted Game, chop the Bones, and put them into a Stew-pan with a glafs of Wine, a faggot of Iwcct Herbs, one or two Shallots, and a little Cullis ; fimmer them fomc rime, then fift the Liquid, and put it on the fire again, to bring it to a thick Sauce : Laftly, put in the Minced- meat, with a raw Yolk of Egg whipped, Pepper and Salt ; then let it cool, and finiih as thofe a la Jttcbamel, 320 RiJJbttes de diferentes Farces. . Of different Forced-meat. A/TAKE a Farce with any forts of boiled or roafted Meat, as Poultry, fat Livers, Lamb, Veal, Game, &c. &c. chop it very fine with Udder, a little Suet, Parfley, Shallots, Mufhrooms, Truffles, any other fweet Herbs, Pepper and Salt; mix thefe together with Yolks of Eggs, form the Farce into little balls, or finifh in Pafte as before directed. RiJJbttes d la Prejidente. From Prefident, the Hufband. TV/TlNCE a roafted Veal Kidney, with a little of its own Fat, fome rafped Parmefan Cheefe, Pepper and Salt, and mix them with Yolks of Eggs ; cut bits of Bread to what fhape you pleafe, lay as much of the Farce upon each piece as you can, fmooth them with a knife dipped in Whites of Eggs, and ftrew Bread Crumbs over them ; bake them a little while in the oven, or colour them with a Brazing- pan Cover. Rijfolles d la Provenfde. The Provence Fafhion. VJAKE a Farce with roafted Poultry, fcraped Lard, three Anchovies and a few Capers chopped, Pepper, Salt, two or three Shallots, and a little Bafil Powder ; mix thefe together with four or five Yolks of Eggs, and finifh as the former. PROFESSED COOK. 32! Du ROT i, d? de la Faqon de lepreparer* Of Roaft, and how to prepare each Kind. A LTHOUGH it feems very eafy to roaft any kind of Meat, neverthelefs there is a certain point of roaft- ing very necelfary to be obferved, according to the quality of the Meat, fo that it may be ferved with its proper flavour and goodnefs. Large pieces are only to be judged of by the time, or feeling under the finger, and are very forward when they begin to burft into fmall fmoaking bladders ; a little ufe and proper attention will guide the young Cook, in point Of time, to the greatefh exadtnefs. I will give directions for preparing Poultry and Game. As each feafon furniihes fome things diffe- rent, it will not be unneceflary to exhibit a few exam- ples of what we can give for Roaft, and of the choice of each feafon in the year. So far the Author. As a Tranflator, I found it neceflary to be particularly acquainted with the Eng- lifti productions of this kind, as is already mentioned in my Preface. And although thefe are before given with other productions, I fhall here lay down each article, whereby feafonable Roaft may be more readily- found out. Du Printems. Of the Spring. '"pHE production of Poultry, according to the Lon- don market, in the Spring are, Ducklings fcalded, Green-Geefe, Turkey-polts, wild Pigeons, tame Pi- geons, Squab ditto, Quails, wild Stop-rabbits, Gui- nea Fowls, Pea Fowls, Capons, Pullards, Pullets with Eggs, Spring Fowls, and Chickens. N. B. Wild Ducks, Teals, Widgeons, Eafterlings, Dun-birds, Bof- lards and Woodcocks, are going out of feafon. Other articles to y be 322 'Ike PROFESSED COOK. be had of the Poulterers are, a difti of Combs, fat Livers, knots of Eggs, Turkey Pinions, Leverets, Plovers Eggs, and Rabbits. De FEte. Of Summer. r>RY-PULL'D Geefe and Ducks, wild Rabbits, Wheat-cars, wild Pigeons, Fowls, dry-pulled Tur- kies, tame Pigeons, large Fowls, middling Fowls, Chickens, Guinea Fowls and Chickens, Quails, Leve- rets. Giblets to be had of the Poulterers. De Of Autumn. and tame Ducks in perfection, Moor-hens, large and middling Fowls, Chickens, Quails, Hares, Phcafants, Partridges, Wood-cocks, Snipes, Larks, Wood-pigeons, Land and Water Reals. N. B. Wild Ducks, Teals, Widgeons, and Dun-birds, are coming into Seafon. Giblets alfo. to be had. De Vlfyuer. Of Winter. TARGE Cock Turkies, Hen Turkics, large wild Rabbits, ditto Ducks, (dry - pulled Gccfe and t)ucks, though almoft out of feafon) 'Larks, Snipes,; Wood-cocks, Plovers^ Billiards, Capons, Pulbrds, middling Fowls, Chickens, Quails, Pheaiants, Par- tridges, Hares. Although fome few of thefe articles do not abfolutely agree with the Game At, they never- thclefs are in fealbn at prefent. N. B. Pheafants, Partridges, and Hares, are not be found at market. De la Preparation de toules Sortes de Rotis. Of the Preparation of all Sorts of Roaft. pOULTRY ought to be kept without food for five or fix hours before killing , pluck it dirctftly after, and draw the Guts, then hang it up in a cool place ; keep The PROFESSED COOK. 1 keep it as long as the weather will permit, and it will be tenderer and better tailed. When you prepare it for uie, begin to draw by the Giggard ; thrufting one finger round, to loofen the Infiqle, fo that it may come out eafily. Large Pullards are opened at the fide, and letier ones at the end, as is uiual in England. Singe the Poultry over the fire all round, and wipe it clean with a cloth ; then trufs it properly, either for boiling or brazing, which is the fame; or for roafting, which is different. All forts of Roaft fhould be done with a- fire as equal, during the roafling, as it is pof- fiblc to keep it, and finiflied of a fine pale brown Colour, except it is to be ferved with any forts of Ragout ; then obferve the feveral directions in Fowl Articles already given. The fat Livers, which you draw, fhould be rolled up in their own Fat, if you have no immediate occafion for ufing them. Wild Pigeons are roailed quite freih out of the neil ; when they are plucked and clrawn, cut off the Pinions, N.eck and Claws ; roll them up in Vine-leaves, and a flice of Bacon quite round; when they are alined done, ilrew Bread Crumbs over them, give them a food brown Colour, and ferve cither with or without uuce. Tame Pigeons. Gut them as foon as killed, take out the -Craw, and keep them fome time before ufing. Wood-pigeons, Tknjhes, and Moor-bens are done the fame. Turkey Polts are prepared in the fame manner as Fowls and Chickens. Lamb ought to be kept fome time, and roafted flow- ly, as all fucking Meat ought to be ; the Fore-quar- ter is the moil eilcemed, and of greater uiQ for variety in Cookery. Y 324 The PROFESSED COOK. Des Oifeaux de Riviere. Of Frelh- water Fowls. LD and tame Ducks, Teals, &c. &c. All thofe kind of Fowls, when well plucked and drawn, fhould be trufled with the Legs undermoft, and roaft- cd without any thing: They require but a Ihort time to be done, as they ought to be full of their own Gravy ; which will wafte if too much roafted. Des Oifeaux que Von fert avec des Roties dejjbus. Of Birds, which are ferved with a Toad under them. T ARKS. They ought to be fat and frelh killed; you may lard or bard them, and roaft them with a Toaft under ; or roaft them wrapped in Vine-leaves and a dice of Bacon, ftrewed with Bread Crumbs^ and ferved with the fame. Avails are done in the fame manner. Reals, Wood-cocks , and Snipes, muft be trufled with the Legs undermoft, the Bills ferve for a fkewer ; lard the Breaft-part if agreeable, and roaft them without drawing, with toafted Bread under. Wheat-ears, when in full feafon, may be called the Ortolans of England, and may be drefled in the fame manner as Larks. Partridges are drawn like Chickens, and ought to be fpared in the bailing, as too much of it will waftc Che flavour ; finge them over a charcoal-fire before roafting, larded or barded. The fame obfervation is neceflary in balling Hares and Rabbits, and all Game of high flavour. It is to be obferved, that the female of Poultry and Game is in general more delicate than the male, and ought to be kept as long as pofEble, for the fake of tendernefs and flavour. PROFESSED COOK. 325 Du PoiJJbn d'Eau douce, & de Mer. Of Frefli and Sea Water Fifli. '"THE directions for Filh-broth, Gravy, Sauces, Soups and Cullis, are to be found at the end of fimilar directions for Meat. Des Ghees & Braifes Malgres. Of Meagre Glazes and Brazes. pOR a Braze, according to the largenefs of the piece, put a middling quantity of Butter into a Brazing- pan, with white Wine, Roots, Broth, a faggot of Parfley, Chibol, Thyme, Laurel, Baiil, Pepper and Salt, Onions fliced, bits of Carrots, Parfneps, and Celery, regulating one quantity by the other : All Filh Brazes are done after this manner. For Glazes, put fome Filh Broth into a Stew-pan, with Fifh-bones, and all forts of Fragments well walhed ; boil thefe a good while, with a faggot of fweet Herbs, and bits of Roots ; then lift the liquid in a lawn lieve, and reduce it to a Caramel, to glaze any forts of Farce de PoiJJbn. Filh Forced-meat. "DOIL Bread Crumbs in Cream or Milk, until it is quite thick, and let it cool ; chop any fort of Filh very fine, with Parfley, Shallots, Pepper, Salt, and a few Spices ; mix it with the Cream and Bread, and pound all together with a bit of good Butter, Mulh- rooms, and Yolks of Eggs. It will ferve to Huff any kind of Filh, or to make Rijjblks, as before directed, Y 2 Farce .326 57v PROFESSED COOK. Farce Maigre fans Poffnn. Meagre Farce without Fifh. /^HOP fome Sorrel, and put 'it into a Stew-pan, with a bit of Butter, Cream, and Bread Crumbs ; boil it till it is reduced quite thick ; let it cool, pound it in a mortar, with chopped Parflcy, Shallots, Mufh- rooins, hard Yolks of Eggs, Pepper and Salt, Nut- meg, and a bit of Butter ; mix all together with a few raw Yolks of Eggs, and ufc it- to what you plcafe; Carpe an Court-boPi'llon, & au bleu. Stewed Carp, Blue Sauce. VIT'HEN the Carp is gutted, and well wafhcd, lay it on a Difh, and pour a glafs or two of boiling Vinegar upon it, to turn it blue ; tie it up in a linen cloth, and put it into a Brazing-pan, with a good bit of Butter, red Wine according to the bigneis of the Fifhj with one third part of Water, dices of Onions, bits of Carrots, Parfley, Shallots, Cloves, flices of Le- mons, Thyme, Laurel, Pepper and Salt ; (the Broth ought to be pretty high feafoned ;) fift it for the Sauce, and fervg fome upon the Fifh, and fome in a boat; or without Sauce upon a napkin, and garnifhed with gre'en Parfley, and Sauces in boats. Carpe a la Bourgognc. Carp with Red Wine. A/TAKE a little Stuffing with Butter, chopped Par- iley, Shallots, Pepper and Salt ; fluff the Carp with it, and put it into a fiih-kettle much of its own bignefs, with two or three fpoonfuls of Broth, one bot- tle of Burgundy, or Port Wine, a faggot of fweet Herbs, two diced Onions, bits of Carrots, Parflcy- roots, whole Pepper, Salt, and Nutmeg, and boil it over a fmart fire : When done, drain the Carp, fift the Sauce without fkimming, reduce it rather thick, end ferve upon the Fifh, with fried Bread round it. Carpe The P R o F E s s E D COOK. 327 Carpe d la Financier e. A Manager of the King's or Public Money, and mollly rich and expenfive. i^LEAN a large Carp properly ; open it on the fide to gut it, and be very careful not to break the Gall, then fkin it thinly on the whole fide, and lard it finely r Make a Ragout fuificicnt to fill it, with Sweet-breads, Truffles, Mufhrooms, and fat Livers ; boil thefc together, properly feafoned, with two glaffcs of white Wine, a bit of Butter, Gravy, and Cullis : When it is reduced to the confidence of a thick Ra- gout let it cool, fluff the Carp with it, and few it up fait ; braze it with ilices of Ham and Veal, covered over with Ilices of Lard, flices of Onions, bits of Roots, one clove of Garlick, a large faggot of Par- fley, green Shallots, two or three Cloves, Thyme, and Laurel ; foak it fome time on a flow fire, then add Wine and Broth in equal quantities, fufficient to cover the whole, with Pepper and Salt ; braze it flowly : When done, drain the Carp, and glaze the larded fide with a good Veal Glaze ; lay it on the Difh you intend for table, and garnifli it round with what yovj pleafe, as Craw-fifh, Truffles, large Coeks-eombs, frnaH Partridges, Whites of Fowls, or Pigeons glazed : Serve with a Spanilh Sauce, which you will pour upon the places that arc not glazed, or fome ot its O.VMI Sauce, properly reduced and feafoned. Carpe fame d la Gendarme. Carp fluffed, the Military Faihion. pLEAN and chop a good handful of Sorrel, and flew it with Butter, Bread Crumbs, Parficv, Shal-. lots., and Cream ; let it be thick : When done, mix three hard Yolks of Eggs chopped, and three raw, Pepper and Salt; fluff a Carp with it, few it up dole, and marinate it about an hour or two in Oil, Suit, Whole Pepper. Shallots, Parilev, one clove of Gar- Y 4 328 . 'The PROFESSED COOK. lick, a few Leaves of Bafil, Thyme and Laurel ; then broil it, bailing with the Marinate : Make a Sauce with chopped Muihrooms and Butter; fimmer thefe about a quarter of an hour, then add a little Flour, chopped Capers, Shallots, Parfley, two or three An- chovies, Butter, and Broth fufficient to make Sauce enough ; boil all together a little while, and when ready, add a little Vinegar, or a good Lemon Squeeze : Serve under the Fifh. Carpe grilles a la Farce, Carp fluffed and broiled. CEE Ragout de Farce d'Ozeille. Prepare fuch Ragout, and fluff the Carp with a part of it, when properly cleaned ; make the remainder rather more liquid with Cream and Broth, to fervc under the Carp when well broiled, being firfl marinated with a little Oil, chopped Parfley, Shallots, Thyme, Laurel, Pepper and Salt; bafte with the Marinate and Butter while broiling. Carpe frite. Fried Carp. CPLIT a Carp at the Back, flattten the Back-bone, (or cut it out) and marinate it about two hours, with a glafs of Vinegar and Water, Parfley, whole Shallots, one clove of Garlick, two of Spices, Thyme, Laurel, whole Pepper and Salt ; then drain it, and flour it over; fry it on a fmart fire, and ferve with fried Parfley round it. Carpe a F Etuvee, Stewed Carp. J^JAKE a Rifollet (viz. brown Butter and Flour) with Flour and Butter, then add half Wine and Water fufficient, according to the bignefs of the Fifh, which cut into large pieces, and put into the RiJJbttet, with fmall Onions half boiled, a faggot of fweet Herbs, PROFE.SSED COOK. 720 Herbs, two or three Cloves, Mulhrooms, Pepper and Salt, Thyme and Laurel ; flew on a middling fire until the Liquid is reduced pretty thick ; take out the Faggot and Laurel-leaf, add one or two chopped An- chovies, and fome whole Capers, and garnilh the Dilh with fried Bread. Efuvee de Carpe a la * Chartreufe. * Chartreux, an Order of Friars, who eat no Meat, and are famouj for dreffing Filh and Greens. CAVE the Blood of a large Carp, clean and gut it well, and walh the Infide with red Wine, which alfo lave ; garnilh the bottom of a flewing Fifh-kettle with bits of Carrots, Parfneps, flices of Onions, fprigs of Parfley, one clove of Garlick, and two large cloves of Shallots, each lluck with a Clove ; put the Carp upon thefe, with Salt and whole Pepper, the Blood which you faved, a fufficiency of Wine, a good bit of Butter, and two or three fpoonfuls of Water; flew it on a middling fire : When the Filh is done, lift the Liquor, and reduce it to the confiftence of a Saiice ; add another bit of Butter, mixed with chopped An- chovies, Capers, and Flour, make a pretty thick Liai- fon^ and ferve upon the Filh. Carpe en Matelotte. Matlot of Carp. a Carp into large pieces, and alfo any other kind of Frelh-water Filh, as Pikes, Eels, Tench, &c. &c. put all together into a Stew-pan, and make a Rljjblkt, with Butter and Flour, half Broth, and half red Wine, adding one dozen of fmall Onions fcalded, fome whole Mulhrooms, and a faggot of fweet Herbs ; boil thefe together until the Onions are almoft clone, then put the Filh therein, with Pepper, Salt, two Cloves, and a little Nutmeg ; boil on a fmart fire, and the Filh will only require about half an hour : Let 33 TJje PROFESSED COOK. Let the Sauce be much reduced, take out the Fag- got, add one or t\vo chopped Anchovies, and garniili the Difh with fried Bread. Carpe en Matelotte a hi Marmiere. Matlot of Carp, the Mariner's Falhion. T>OIL forae fmall Onions to three parts, and put them into a pan or pot, with a Carp, and other forts of Filh cut into large pieces, being only gutted, but not wafhed ; keep the Blood, which add to the Fifh, with as much red Wine as covers the whole, a piece of Butter, a good bit of Lemon-peel, two Lau- rel-leaves, Pepper and Salt ; boil on a fm art fire, iHr- ring it fome time, for fear it fhould catch at the bot- tom : When done, take out the Lemon-peel, and turn it over upon the Difh, fans Fafons > or cavclcfily. Car pc a la Jacobinc. So called, from an Order of Friars, called Jacobins. J>UT a dozen or more of fmall Onions, fcalded, into a Stew-pan, with half a dozen of Truffles fliced, a faggot of fweet Herbs, and a bit of Butter ; fim- mer thefe on the fire until they catch a little, add a pint of white Wine, and boil on a flow fire about half an hour; then put in a Carp, (being firft cut into large pieces) fome Broth, Pepper and Salt : When ready to ferve, reduce the Sauce, and make a Liai- fon with three Yolks of Eggs and Cream, and a good Lemon Squeeze. Carpe aux fines Herbs. Carp with fweet Herbs. UT a Carp as before, put it into a Stew-pan, with chopped Parfley, green Shallots, Mumrooms, a little Taragon, a trifle of GarlicL, a little Powder of Ban"!, a good bit of Butter rolled in Flour, a fpoonful of Oil, a pint of white "Wme, Pepper, Salt, and two or The I^RbtffissED GOOK. 331 or three fpoonfuls of Onion Gravy ; boil on a fmart , fire, and reduce the Sauce thick. Cnrpe fiircie. Stuffed Carp. TX7HEN the Carp is well cleaned and trimmed, take up the Skin from the Flefli, which will be eafily done, by beginning at the Belly, running the finder betwixt up to the Head, where the Skin muft hold, and the fame down to the Tail ; chop Come of the Flefti to mix with Bread Crumbs, chopped Mufhrooms, Parfley, Shallots, a bit of Butter, and a little Bafil ; and you may alfo mix the Meat of other Kinds of Fifli, feafoned with Pepper and Salt; make it mal- leable with four or five Yolks of Eggs, then cut out i all the Jarge Bones, fluff the Carp with this Farce, ; and few it up ; put it upon a Difli buttered at the bottom, bafte it all over with Butter, flrew i Bread Crumbs, and bake it in the oven, (batting it now and then with a little Butter, to hinder it from taking too much Colour) : Serve with what Sauce you pleafe, or with a Ragout of Roes, which you will find in Ragout Articles. Carpe a la Davplnne. Carp, the Dauphin's Falhion. MAKE a good Ragout of S\vect-brcads, fat Livers, iVi and Truffles, and let it be pretty thick : Open a Carp on one Side, fluff it with this Ragout, and it up - lay it on the Side that has not been open upon ilices of Veal and Ham, whole Pepper, a very little Salt, and a good bit of Butter ; cover it ovc with thin flices of Lard, a faggot of all forts of iwec Herbs, and foak it about a quarter of an hour ; thu add a bottle of Champaign, and finiih th< flowly ; fift the Sauce, and ikim it very clean ; *W $32 The PROFESSED COOK. fome Cullis, reduce it to a good confidence, and ferve upon the Fifh. Carpe au Momrque. Carp Monarch. a Carp on the Side, fill it with a Ragout of fmall well-tafted Onions, and few it up ; take up the Skin of the other Side, and lard it all over like a Fricandeau ; boil it with white Wine and Broth, a Faggot, Pepper, Salt, and Cloves : When done, drain jt, and glaze the larded Side with a Veal Glaze : Serve upon a Ragout of Sweet-breads, Cocks-combs, fmall Eggs, fat Livers, and the Roes. Carpe a la Poknoife. Carp Polifli Fafhion. a Carp into large pieces, and flit the Head in two ; put it into a Stew-pan, with a piece of But- ter, flices of Onions, bits of Carrots, Parfley, green Shallots, Thyme, Laurel, whole Pepper and Salt; foak it a little while ; then add a pint of Beer, and a good glafs of Brandy : When done, lift the Sauce ; add a bit of Butter rolled in Flour, and the Juice of a Seville Orange ; reduce the Sauce pretty thick, and ferve upon the Fiih. Carpe a la Broche* Roafted Carp. CTUFF a Carp with a Farce made of Butter, Bread Crumbs, fine Spices, Capers, Anchovies, Parfley, and green Shallots, all finely chopped ; lard it with fillets of frefli Anchovies, firfl foaked to take out the Salt, tie it to a fkewer, and then fix it to the fpit; cover it over with two or three doubles of Paper, well buttered, and bafte it with white Wine, boiled with fome Butter, two Laurel-leaves, arid one clove of Garlick ; The P R o F E s s E D COOK. 333 }arlick : Serve with what Sauce or Ragout you think >roper. Carpe eu Hachis. Halhed Carp. PUT fmall Carps into little pieces, and put them into a Stew-pan, with a bit of Butter, chopped Parfley, Shallots, Pepper, Salt, and Nutmeg, half a pint of white Wine, a few fpoonfuls of Onion Gravy, and a little Flour ; boil ilowly, and reduce the Sauce; garniih the Dilh round with fried Bread. Carpe en Redingotte, (a Great-coat). Mafked Carp. CTUFF a Carp with chopped Parfley, green Shallots, Pepper and Salt, mixed with Butter ; boil it in Broth, with half white Wine, bits of Roots, Onions fliced, a Faggot, two or three Cloves, Salt and Pep- per : Cut a large Eel into three pieces, open it at the Belly, take out the Bones, and lard it like a Frican- deau ; boil this alfo on a fmart fire, in Broth and white Wine, with a few flices of Ham, Veal, and whole Mufhrooms : When the Eel is done, fift the Sauce, and reduce it to a Caramel, with which glaze the Eel, and cover the Carp with it : Serve with what Sauce or Ragout you pleafe, either of Meat or $ewed Greens. Carpe en EcuJJbn. Carp in the Form of a 'Scutcheon. QLEAN two or three fmall Carp, and take up the Skin ; cut fome of the Meat into fmall long fillets, and make a Farce with part of it, the Roes, Bread Crumbs foaked in Cream, chopped Parfley, Shallots, Pepper and Salt, mixed with a few Yolks of Eggs, and a little Butter : Cut bits of Bread the bignefs of a crown-pie.ce, pr in what ihape you pleafe ; lay fome of a the 334 ^ PROFE ss ED COOK. the Farce upon each piece, the Tail of a Craw-fi/h in the middle, and fillets of the Carp round, intermixed with fillets of Truffles ; v cover this with fome more of the Farce, and make them either high or flat, accord- ing to the quantity : Cut the Skins into bits to cover the upper part of each Scutcheon, bake them in a moderate oven, and ferve with a Sauce made of the Trimmings of the Carps, white Wine and Cullis. Carpe an Prince. The Prince's Faihion, (from the Richnefs of the Preparation.) CTUFF a Carp with a good ready-made Ragout, and few it up ; take up the Skin of one fide, lard it as a Fricandeau, boil it a few minutes in white Wine, and then take it out to drain : Garnifh the bottom of a, Diili with a Farce made of the fat Livers of rpaflcd Poultry, fcraped Lard, proper Seafoning, and Bread Crumbs, mixed with Yolks of Eggs ; lay the Carp upon this, cover the larded fide with dices of 'Bacon, and bake it in the oven : When done, drain the Fat <>[}, glaze the larded fide with a Glaze made of Veal and Ham, and ferve with a Spanifh Sauce, or any oihcr, adding a good Lemon Squeeze. Filets tie Carpe s de pli'fietirs Carp Fillets in different Manners. the Fillets to what bigncfs you think proper; make a Sauce with the Trimmings and the Head, by ibaking them together fome time, .with a bit of Uutter, Shallots, Parfley, two Cloves, Muihrooms, a little Fennel, and a glafs of white Wine and Broth ; let them funnier a good while, then fift the Liquid, and put the Fillets thereto, to fimmer fojiietime ; re- duce the Sauce pretty thick, and add Pepper and Salt, and a Lemon Squeeze when ready to ferve. Another way is to boil the Fillets in white Wine and Broth, with PROFESS ED COOK. [with a Faggot, Salt, and whole Pepper : When they bre done, drain them, and ferve upon a Ragout of [dewed Greens, fuch as Sorrel, Lettuces, Cucum- bers, &c. Du Brocket. Of Pike. DIKES caught in rivers and in clear water, are pre- ferable in goodneis to thofe taken from ponds, and the Meat is fvveeter and firmer ; the large ones will be tenderer by being kept fometime after they are dead. iThey are not efteemed much in England, nor any [where elfe where Sea-fHh are plentiful, although they are valued, and their price fufrkiently enhanced in inland countries. Brocket d la Poulette. Pike white Fricaffee. the Pike is properly cleaned, cut it into large pieces, and put them into a Stew-pan, with Butter, Come Mufhrooms, one dozen of frnall Onions half boiled, a faggot of Parfley, green Shallots, two gloves, Thyme, and Laurel; foak thefe together fome itime, then add a pint of white Wine and Broth, Salt jand whole Pepper ; boil on a fmart fire, reduce the Sauce, take out the Faggot, and make a Liaifon with Cream, Eggs, and a little Nutmeg as ufual, adding :a Lemon Squeeze, if the Wine does not make it tart enough. Brocket frit. Fried Pike. OUT it into pieces, and let it marinate about two hours in a little Vinegar and Water, Pepper, Salr, Parfley, Shallots, and 'fliccd Onions; then wipe it dry, roll it in Batter, and fry it of a fine Colour : Serve upon 336 7be PROFESSED COOK. upon a Ragout of the Roes, or any other Meagre Ra- gout, or with fried Parfley. Brocket a I'ltalienne a la Brooke. Roafted Pike, Italian Fafhion. CTUFF a good large Pike with a Farce made of Poultry, Cow's Udder, Bread Crumbs foaked in. Cream, fcraped Lard, chopped Parfley, Shallots, Mufh- rooms, Pepper and Salt, mixed with a few Yolks of Eggs ; lard it on one fide, wrap it up in Paper well buttered, and tie it to the fpit without running it through : Serve with an Italian Sauce, which you will find in the Sauce Articles. Brocket en Dauphin. Pike in the Form of a Dolphin. YX/'HEN the Filh is gutted and fcalded, make a few incifions on the back and fides ; rub it over with Salt and coarfe Pepper, and marinate it in Oil, with Parfley, Shallots, one clove of Garlick, and two Lau- rel-leaves ; tie it on a fkewer in the form of a Dol- phin, and bake it in the oven, bafling now and then with fome of the Marinate : When done, drain it off, and ferve with what Sauce you pleafe. Brocket a la Marice. Pike Bride Fafhion. a pike into feveral pieces, boning and flattening them as much as you can : Roll a good Farce round them, tie them in bits of cloth, and braze them in white Wine and Broth, with a piece of Butter, bits of Roots, a Faggot, Pepper and Salt : When done, ftrip each bit, and ferve with what Sauce you think proper ; a relilhing {harp Sauce will prove belt. Brocket PROFESSED COOK. 337 Brocket an gros Set. Pike in a plain Way. T\7HEN it is well cleaned, rub it over with Salt about two hours before you propofe to boil it ; then wafh off the unmelted Salt, and boil the Fiih in Water, with Pariley-roots, and half a clove of Gar- lick chopped : Serve with Anchovy Sauce. Brocket d la Broche en Gras &? en Maigre. Roafled Pike with Meat Sauce, or Meagre. 1 F for Gras, fluff the Pike with a good Farce ; lard one fide with Bacon, and the other with Anchovies, and a few bits of Pickled Cucumbers through and through. For Maigre, fluff it with a Farce made of Fifh ; lard one fide with Eels inftead of Bacon, the other with Anchovies; roll it up in double Paper well buttered, with Parfley, Shallots, two Cloves, Thyme, and Laurel, all whole, between the Paper and the Fifh ; tie it well with two or three fkewers to the fpit, and bafle it with Butter boiled with white Wine : When it is done, take off the Paper to give it a good Colour, and ferve with what Sauce you think proper. Brocket a la Simone. Pike Country-wife's Fafhion. pUT a Pike into pieces, and marinate it in Vinegar, ^ with Pepper and Salt : Cut Turnips to what fhape you pleafe, fry them in Butter and Flour to give them a brown Colour, then add a little Broth, with a faggot of fweet Herbs, a Laurel-leaf, and one Clove ; put the Fifh to this, with a little more Butter, and when done, thicken the Sauce with Flour, adding Pepper, Salt, and a little Vinegar: Garnifh the Difh with fried Bread. rj Brocket 338 he PROFESSED COOK. 'Brocket en Grenadins. Pike as fmall Fricandeaux. a large Pike into middling pieces, fkin them, take out the Back-bone, and lard them ; braze them with thin flices of Veal and Ham, whole Muih- rooms, a faggot of fweet Herbs, fome Broth, half a pint of white Wine, and two fpoonfuls of Oil ; fim- mer flowly until the Fifh is done ; then take the Gre- nadins out, fift the Braze, and reduce it to a Caramel to glaze them with : Serve upon any fort of ftewed Greens, or what Sauce you think proper. Bi'cchet en Etuvc:. Pike flewed as Matlot. "JV/TAKE a Riffbllet with Butter and Flour, a pint of red Wine, a Faggot, two or three Cloves, Thyme and Laurel, one dozen of fmall Onions half boiled. Pepper and Salt, and the Pike cut into pieces ; fim mer it till the Fifti is done, then take out the Faggot, and add a good bit of Butter : When ready to ferve, add half a fpoonful of Capers, and one or two chop- ped Anchovies ; garnifh the Dim with fried Bread, and ferve the Sauce over all. You may alfo add Ar- tichoke-bottoms, Mufhrooms, Carp-roes, Pickled Gir* kins, or any thing elfe, as conveniency offers. Brocket au Vm de Champagne* Pike with white Wine. the Pike without fcaling it, and fluff it with Farce made of Butter, chopped Parfley, green Shallots, one Clove of Garlick, Thyme, Laurel, Bafil, Salt, and fine Spices ; put it into a kettle much of its own bignefs, with Wine fufficient to cover it, and two or three large Lemons peeled and cut in Ilices ; boil it fome time ; and then fet fire to the Wine with a light- ed Paper. ad let k burn till the Fifh is done ; Sift the The PROFESSED COOK. 339 the Sauce, and reduce it to a good confidence, to ferve upon the Pike. Brocket a la Provenfale. Pike the Provence Falhion. TARD it through and through, with Eel and An- chovies, and braze it in a kettle much of its own bignefs, with Broth, a little Cullis and white Wine, flices of Onions, bits of Roots, fweet Herbs, a good bit of Butter, Pepper and Salt : Serve with Craw-fifh Cullis, or any Sauce or Ragout you pleafe. Brocket a la Duckejje. Pike, her Grace's, or the Duchefs's Fafhion. T ARD it with half Lard and half Ham, and braze it with thin dices of Veal, and a few bits of Ham ; cover it over with dices of Bacon, bits of Roots round it, a large Faggot, two cloves of Garlick, and three or four of Spices ; foak it on a flow fire about half an hour, then add a bottle of white Wine and Broth ; boil it until the Pike is done, then take it out, ftrew it with Bread Crumbs and fmall bits of Butter very clofe, and place it in the oven to take a good brown Colour ; Ikim and fift the Braze, add a little Cullis, ferve under the Fifh. Brocket Moitlc au bleu. Moi tie frit. Pike half ftewed and half fried. a good large Pike in two; flew the Head-part, as you do Carp with red Wine : Split the other part in two, and marinate it fome time in Vinegar and Water, Pepper and Salt, two Cloves, fliced Onions, and Shallots ; then wipe it clean, and flour it to fry : /Serve both upon the fame Difh, with a little of the Sauce upon the flewed part, and fried Pariley for the other. You may ferve the remainder of the Sauce in a Boat. Z 2 Brocket 34 *fbe PROFESSED COOK. Brocket a VAllemande. Pike German Fafhion. T/"EEP the Pike killed a day or two, then clean it whole, and put it into a Fifh-kettle, with two bot- tles -of red Wine, (or in proportion more or lefs, ac- cording to the bignefs) a large faggot of fwcet Herbs, Pepper, Salt, three or four Cloves, two Laurel-leaves, Thyme, and a little Bafil ; boil it fome time, then fet fire to the Wine with a bit of Paper, and let it burn until it is reduced to about a pint ; then take out the Faggot, and flir in a bit of Butter about the bignefs of an Egg, to incorporate with the Wine, and con- tinue to add Butter in this manner, until the Sauce is well mixed and pretty thick : Serve quick and hot, for fear the Sauce fliould turn to Oil. Brocket a Pike Spanifh Falhion. a Pike by the Gills, without opening the Belly, clean it well, and lard it all round with half Ba- con and half Ham ; fluff it with a Farce made of roafted Poultry, Beef-marrow, and Seafoning as ufual, with two or three glafles of white Wine, and Yolks of Eggs ; roait it wrapped in flices of Lard and Pa- per, and bade it with Butter and white Wine boiled together : When done, ferve a Spanifh Sauce under it : You will find how to make it in the Sauce Articles., Brocbet a rArkqulne. Pike of various Colours. a pretty large Pike into four or fix pieces, and lard each with Lard, Ham, Girkins, and Truf- fles, through and through ; put them into a Stew- pan, with a pint of white Wine, a Faggot, two Cloves, whole Pepper, and fome good Broth, and boil on a fmart fire till the Liquor is quite reduced : Serve with a Rant I a I Arlequ'me. See Ragout Articles. DJ The PROFESSED COOK. 341 Des Anguilles. Of Eels. beft are thofe caught in running waters, and they ought to be ufed as freih as poffible. They may be prepared many different ways, and are alfo very ufeful to lard other kinds of Fifh. Angullle en FricaJJee de Poulets. Eels as Chicken FricaiTee. CKIN one or two Eels, according to their bignefs, cut them in pieces, and put them into a Stew-pan, with a good bit of Butter, fome Mufhrooms, a faggot of fweet Herbs, and two Cloves ; , fimmer thefe fome time, then add half a pint of white Wine, fome Broth, Pepper and Salt ; boil on a fmart fire, reduce the Sauce, take out the Faggot, and make a Liaifon with two or three Yolks of Eggs and Cream, and add a Lemon Squeeze when ready to ferve. I have already often obferved that the Liaifon muft not boil. Angullle a la Nivernoife. Eel, with Nivernoife Sauce. XTTTHEN it is {tinned and well trimmed, cut it into bits of about two or three inches long, and ma- rinate it in Oil, with chopped Parfley, Shallots, Mum- rooms, Pepper and Salt ; make as much of the Ma- rinate Hick to it as poflible, ftrew it with Bread Crumbs, and broil it on a flow fire, bafting with the remainder of the Marinade : When done of a fine Colour, ferve with a Sauce a la Nivernoife. Angullle a la Brocbe diverfifiee. Eel roafted, to different Sauces. /^UT a large Eel as the former, and marinate it about two hours with Oil and Lemon-juice, Pep- per and Salt, two Cloves, two or three whole Shallots^ Z 3 Thyme 342 Vbc PROFESSED COOK. Thyme and Laurel ; then tie each bit to a fkewer, wrap it up in Paper well buttered, fqueeze the Herbs of the Marinade, and bafte with the Liquor, adding a lirtie melted Butter thereto : Serve with what Sauce or Ragout you think proper. Angv'dle gfacee. Eel glazed, or as Fricandeaux. OUT a lirge Eel into pieces of what length you think proper, and lard them, either on one Side or both ; (if you lard both Sides, take out the Back- bone ; if one only, leave it) braze them with thin dices of Veal, a few fmall bits of Hani, a faggot of fweet Herbs, two glarTes of white Wine, and forhfe good Broth ; fimmer it as all other Brazes, (it requires but a fhort time) ; and when it is done, take out the Eel, reduce the Braze to a Glaze, to rub over the larded part, and put a little Broth and CulliS into the fa ne pan, to gather the remainder of the Glaze ; give it a boil or two, fift it, add a Lemon Squeeze, and ierve under the Eel. It may allb be fcrved with any Sauces, or ftevved Greens of any forts, according to the feaibn. Aiguille a la Cbarlreuje. From an Order of Friars fo called. ClMMER a good handful of Bread Crumbs in a pint of white Wine until the Liquid is quit reduced, and then let it cool ; make a Farce with this, and the Flefli of a Carp minced, a bit of Butter, Parfley, Shallots and MinTirooms chopped very fine, Pepper and Salt, and mixed with Yolks of Eggs ; lay fome of the Farce on the Difh you intend for table, upon this flices of Eel, and continue the fame alternately, finifli- ing with the Farce uppermoft ; fmooth it over with a knife dipped often in Whites of Eggs, ilrew it pretty thick with Bread Crumbs, and rafped Parmefan Cheefe; and bake it in a moderate-heated oven, or in a Dutch oven '; *The PROFESSED COOK. oven : When it is done, drain off the Butter, and ferve under a good clear Cullis Sauce, with a Lemon Squeeze. Angullle a la Salnte Menekoult. Eel St. Menehoult. \ft AKE a Batter with a bit of Butter, a fpoonful of Flour, Milk, a Laurel-leaf, Pepper, Salt, Shal- lots, ilices of Onions, and bits of Carrots and Parf- neps ; put it on the fire, and when it boils put in the Eel, cut into middling pieces ; boil it flowly, and when done, drain it, dip it in Eggs beat up, and flrew it over with Crumbs ; then dip it again in : the Boiling, and apply Bread Crumb again ; broil it of a fine Colour, and fe.rve with Sauce Remoulade in a boat. Angullle au Brodequia. Eel racktied. /"""UT an Eel into pieces, of three inches long, mari- nate it in. Oil, with Pepper, Salt, Parfley, Shal- lots, Thyme, and Laurel, all whole ; cut pieces of Bread Crumbs pretty thick, and the length of the pieces of Eel, four to each ; fry the Bread in Butter ; lav fillets of Anchovies upon the Bread, tie each bit of Eel between four pieces, roll them up in Paper well buttered, and roaft them, bailing with the Mari- nate : Serve with what Sauce you think proper. Fafon de conferver les Anguilks, ou autres Poijjbns. How to preferve Eels, or any Kind of Fifties. A CCORDING to the quantity, boil a pint of Wine, or more, with the proportion of a quarter of a pound of Sugar, and a quarter of a pound of Salt, for a bottle of Wine : Let it cool, and then trim the Filh as for prefent ufe ; fry it in Oil, and a few Lau- rel-leaves to three parts : When it is almoft cold, put it into an earthen pot, pour the Wine upon it, and Z 4 344 ttc PROFESSED COOK. the Oil ufed for frying, with the Laurel-leaves ; when it is quite cold, cover the pot with leather or ftrong paper, and tie it fail, It will keep a long while if in a cool place. Anguille frite. Fried Eel. an Eel into pieces, and fcore it with a knife on both Sides; cut out the Back-bone, and marinate it about an hour in Vinegar, with Parfley, Shallots, ilices of Onions, and two or three Cloves ; then drain it, and fry it of a good Colour : Serve with fried Pariley, or a relifhing Sauce in a boat. Anguille d I'Etuves. Eel flewed or Matlot. A/fAKE a brown Sauce with Butter and Flour, called a Roux or RiJJbllet ; when this is of a good Co- l u r, put in a pint of white Wine, a little Broth and CulHs, one dozen pf fmall Onions fcalded, fome Mufhrooms, a faggot of fvveet Herbs, two Cloves, Salt, and whole Pepper ; boil thefe until the Onions are almoft done, then put the Eel therein, cut as the former ; boil on a fmart fire, reduce the Sauce, and when ready, add a pounded Anchovy, and fine whole Capers : Garnifh the Diih with fried Bread, A'rigullle a la Eel Choify, a large Eel into two or three pieces, take out the Bone, and flatten it pretty much : Make a Ragout with fliced Onions fried in Butter, chopped Truffles, Mufhrooms, fat Levers, Shallots, Parfley, Pepper, Salt, and a glafs of white Wine; boil it until the Sauce is quite reduced, then let it cool, and mix it with fcraped Lard, and two or three Yolks of Eggs; put fome of this Ragout upon each bit of Eel, roll *he PROFESSED COOK. 345 them up, tie them in Cowl, and wrap them up in buttered Paper to roaft : When done, take off the Paper, bafte one Side with Eggs beat up and Bread Crumbs, and give it a good Colour with a falaman- dcr : Serve the coloured Side uppermoft, with a Sauce Pontiff, or Spanifti, or a relilhing Sauce. A'/tguille en Canape. Eel matted, or any other Kind of Fifh. pUT an Eel into pieces, of the length of two or three inches, and take out the Back-bone for ufe : Make a Farce with fome of the Meat cut into fmall dice, with Muihrooms and Carp-roes, (if any) a little Butter, chopped Parfley, Shallots, Pepper and Salt. Make alfo a fine Farce, with fome of the Meat and Bread Crumbs foaked in Cream, Parfley, Mufhrooms chopped very fine, Pepper and Salt, mixed with two or three Yolks of Eggs : Cut pieces of Crumb of Bread to the fame length of the pieces of Bone, and about two inches wide ; lay a down of the laft Farce upon each piece, then trie back-bone, and fome of the Salpicon, or firft Forced-meat upon it ; then fome of the fine Farce again, fmoothed over with a knife dip- ped in Eggs ; ftrew it with Crumbs and fmall bits of Butter, bake it in a middling oven, or under a brazing- pan cover, and ferve with what Sauce you pleafe. Andouillettes tTAnguilles. Saufages, or Chitterlings of Eels. 'Tp H E Meat is prepared as the laft, only that it is put in another form : Cut bits of Veal Cowl to what length and breadth you pleafe, lay the pieces of Back-bone in the Farce, roll them up, and tie them in the Form, of Saufages ; broil them flowly in Papei well buttered, and when they are done of a fine brown Colour, wipe the Fat off with a clean cloth, and ferve with any Sauce, Angv.Hk 346 The PROFESSED COOK. Anguille a la Napolitaine. Eel Naples Faihion. OP LIT an- Eel its whole length, take out the Back-bone, flatten it with the handle of a knife, and cut it into pieces of about three inches long. Make a Farce with fome of the Meat, a few hard Yolks of Eggs, a little Butter, chopped Parfley, green Shallots, Pepper and Salt, all mixed with two or three raw Yolks of Eggs ; lay this Farce upon the bits of Eels, roll them up, and tie them with packthread ; iammer them in a Stew-pan for about half an hour,. with the Juice of a Lemon, a bit of Butter, Pepper and Salt : Let them cool, take off' the packthread,, dip them in a good Batter-paite, to fry of a fine- Co- lour ; and ferve with fried Parfley. Anguille a YAfplc. Eel with a lharp Sauce. )UT an Eel into fmall pieces,, and marinate it about an hour in melted Butter, with chopped Parfley* Shallots, Muflirooms, Pepper and Salt ; let the Butter cool, and mix all together, with two Yolks of Eggs : Spit the Eel on a fmall fkewer, with all the Marinade, like Pork-haflets, ftrew it well with Bread Crumbs, and broil on a flow fire, bafting with good Oil or But- ter : Serve with Afpic Sauce, either in the Difh, or in fc Boat. See Sauce Articles. Des Lamprois. Of Lampreys. np H I S Fifli is feldom to be had frefli in London > and but in few parts of England-, which makes it almoft unneceflary to give any inftru&ions about it : Yet for the fake of thofe who may meet with it frefh. out of the water, I ihall give a few Receipts, as one method of drefling any kind of Aliments may very properly be made ufe of for others. Lampreys arc beft 7/fo PR OFES s E D COOK. 347 belt in the fpring ; they referable an Eel pretty much in Colour, yet are thicker and Ihorter in fize ; they night to be fatj and the male is preferable in goodnefs* JLtuvee de Lamproi. Stewed Lamprey. CAVE the Blond, and give the Lamprey a fcald in hot Water ; th^n cut the Head off, and divide the Filh. : into three or four pieces : Make a Roux, with Butter and Flour, and half white Wine and Broth ; put to it one dozen of fmall Onions fcalded, a faggot of all forts of fweet Herbs, whole Pepper and Salt ; boil this until the Onions are almoft done, then put the Fiih therein, and Hew gently : When done, add the Blood, two or three green Shallots bruifed, a little Vinegar, and warm it without boiling; take out the Faggot when ready to ferve. Lamproi grille a la Remoulade. Broiled Lamprey, Remoulade Sauce. QUT it into three pieces, and boil it in white or red Wine, with a bit of Butter, whole Pepper, Salt, flices of Onions, Parfley, bits of Carrots, Parfne^s, Thyme, Laurel, and Cloves : When it is almoft done, drain it, rub it over with Butter and Bread Crumbs, and broil it (lowly, bailing with Oil or Butter : Serve it dry, and a Sauce Remoulade in a boat. See the Sauce Articles. Lamproi a fllalienne. Lamprey Italian Faihion. /""'HOP a couple of Onions very fine, put them into a Stew-pan, with a bit of Butter, one or two fpoonfuls of Oil, a faggot of fweet Herbs, two cloves of Spices, and two of Garlick, with the Blood, and the Filh cut into fmall pieces; add a pint of* red Wine, fcnd boil all together on a fmart fire until the Liquor 348 'The PROFESSED COOK. is much reduced, then take out the Faggot : When ready, add a good Lemon Squeeze, or Seville Orange. Lamproi a la Burgogne. Lamprey with Burgundy or any other Red Wine. CC ALD the Lamprey in hot Water, cut it into mid- dling pieces, and put it into a Stew-pan, with a bit of Butter, chopped Mufhrooms, a little Flour, a pint of red Wine, a Lemon peeled and fliced, a little Cinnamon, a good bit of Sugar, whole Pepper and Salt ; boil it fmartly to reduce the Sauce : Juft before you are ready, add the Blood, and warm without boil- ing ; take out the flices of Lemon and Cinnamon, and garnifh the Difli with fried Bread. Des Percbes. Of Perches. DERCHES out of Rivers, or clear running Water are beft ; thofe of marihy Pools, or muddy Ponds are apt to have a difagreeable tafte. They are very good and wholefome, when pretty large and fat. Percbe au Beurre. Perches with Butter Sauce. IM off the Gills, and half of the Roe by the Gills, to hinder them from burfting ; tie up the Heads with packthread, and boil them with half white Wine and half Water, a good bit of Butter, flices of Onions, bits of Carrots and Parfley, two Cloves, two flices of Lemon, Pepper and Salt : When done, drain and fcale them, and make a Sauce with Butter, a lit- tle Flour, fome Broth, Pepper, Salt, amd a good Le- mon Squeeze : Serve upon the Fifh. Percbe PROFESSED COOK. Perche d la Tartare. Perch Tartary Fafhion. 2CALE fome middling Perches, cut them in two, flatten them a little with the handle of a knife, and marinate them about an hour in Oil, with chopped Parfley, Shallots, Mufhrooms, and Powder of Bafil; iet as much of the Herbs flick to them as poffible, and fprinkle Bread Crumbs over ; broil them flowly, bafting with the Marinade : Serve with a Sauce made of Cullis, a bit of Butter, Pepper, Salt, and a Le- 'mon Squeeze. Perches a differentes Sauces &? Ragouts. Perches with various Sauces and Ragouts. OIL Perches in Broth and Wine, or braze them with a few flices of Bacon and Veal : When done, fcale them, and ferve with a Craw-fifh Ragout, or a Ragout of Carp-roes, Sweet-breads, or any other : You may alfo ferve them upon a napkin, with what Sauce you think proper, in a boat. Perches a la Sainte Menehoult, are done after the fame manner as all fuch directions, and fo may all kinds of -Frefh and Salt-water Fifh. Perches a FAngkife. Perches Englifh Fafhion. DOIL fome Water for half an hour, with a good deal of Parfley, a few green Shallots, two or three Cloves, one Onion fliced, Thyme, Laurel, and a fmall handful of Salt; lift the Water clean, fcale the Perches, and boil them therein : Make a Sauce with Butter and Flour, a little Vinegar, Capers, Anchovies, and two Yolks of hard Eggs chopped very fine, a few fpoon- fuls of Broth, Pepper, Salt, and a little Nutmeg : Make a Liaifon pretty thick, and ferve upon the Fifh When well drained of the Water. Matlekttc Mattelotte de Perche a I'Eau. Marelot of Perches. fiTAKE.a Rovx (as formerly explained) with Butter and Flour ; then put Water to it, with Parfley- roots, Carrots, Parfneps, flices of Onions, two or three Cloves, and a Laurel-leaf ; boil thefe about half an hour, and fift the Liquor in a fieve ; put this to what quantity of Perches you think proper, well cleaned and fcalded ; one Eel cut into pieces, or any fort of Frefh- water Frfti ; a glafs of Brandy and Salt ; boil on a fmart fire to reduce the Liquor; and when almoft done, add fome Parfley coarfely chopped : You may add a little Butter if necefl'ary. Perches au Vin de Champagne. Perches with White Wine. 'T'AKE out the Gills and half the Roe, boil them, without fcalding, in a pint of white Wine and fome good Broth, with a faggot of fweet Herbs, two or three Cloves, whole Pepper, Salt, and two fpoon- :fuls of good Oil : When done, take them out to fcale; boil and reduce the Sauce, take out the Faggot, add fome Butter rolled in Flour, a little chopped fcalded Parfley, and a Lemon Squeeze, when ready to ferve. Perches frifes. Fried Perches. QLEAN and fcale them, and flit the Sides in feverajl 4 places ; marinate them about an hour in the Juice iof a Lemon, with Pepper, Salt, fprigs of Parfley, one whole clove of Garlick, and a Laurel-leaf; then drain and roll them in Flour to fry of a good brown .Colo.ur : Serve with fried Parflcv. F v PROFESSED COOK. Des Tenches. Of Tenches. Teaches d la Poulettc* Tenches as a Chicken FricafTee. CCALD the Tenches in boiling Water a moment* then take them out to clean, take the Heads off, cut them into middling pieces, and walh them in frefh Water twice at leaft ; fry fome Mufhrooms in Butter; then add one or two fpoonfuls of white Wine, .and a little Broth ; put the Fim to it, and boil fmartly; reduce the Sauce, and add Pepper and Salt : When done, make a Liaifon of three Yolks of Eggs, with Cream or Broth, a little Nutmeg, fine chopped Par- /ley, and warm without boiling; add a Lemon Squeeze, or a little Vinegar when ready to ferve. Tenches an Pontife. Tenches with Pontiff Sauce. OC ALD a brace of Tenches as the former, fplit them at the Back, take out all the Bones, and flice off the Meat almoft to the Skin ; mince the Meat to make a Farce with Bread Crumbs foaked in white Wine, fcraped Lard, Udder, chopped Pariley, Shallots, Mufh- rooms, Pepper, Salt, and Yolks of Eggs; fill the Tenches with this Farce, and few them up to look as if they were whole ; bathe them in melted Lard, drew them with Bread Crumbs, and bake them in a difh, with flices of Lard at the bottom : When done of a fine Colour, wipe the Fat off, and ferv.e a Sawe pontiff vnder. See Sauce Articles. Tenches en Ragouts. Ragout of Tenches. pUT a Hice of Ham into a Stew-pan, with a fcalded Sweet-bread cut into four, a bit of Butter, fomc fcalded Cpfck C9t>s, a fcggpt of fweet Herbs 352 Tfo PROFESS ED COOK. Herbs, two Cloves, and a little Bafil ; fimmer thefe fome time ; then add two glafies of white Wine and Broth, a little Cullis, Pepper and Salt; when 1 done, put the Tenches therein, firft cut into middling pieces : They require but a ihort time : Sauce, take out the Faggot and Ham, and add a good Lemon Squeeze when ready to ferve. You may ; drels them as a Fricaffee, with fmall Onions, a whit< Liaifon of Yolks of Eggs and Cream, and one or two pounded Anchovies : Garniih the Difli with bits of Bread without being fried. This laft is called a la reflate, viz. white, unfpctted, &c. Tenches a la Bonne-femme. Tenches the good Houfe-wife's Falhion. ./"LEAN, fcale, and fcald them in warm Water; ^ then put them into a Stew-pan, with a good bit of chopped Parfley, green Shallots, Muihrooms, and clafs of white Wine ; fimmer them flowly, and fhem now and then ; put in a little Pepper and Salt, a bit of Butter rolled in Flour, to make the baud pretty thick, and, when ready, add a little Verjuio or Vinegar. Tenches a la Ravigotre. See Tenches au Pontife. THIS is done in the fame manner, only obferving 1 the difference of the Sauce. See Sauce Articles for Ravigotte. This Dilh mud be ferved hot. Tenches au Monarque. Tenches Monarch Faihion. OPLIT them at the Back, and cut off fome of the ^ Meat to chop with Parfley, Shallots, Mufhrooms, Bread Crumbs foaked in Milk, a bit of Butter, t or three Yolks of Eggs, and proper Seafonmg ; \ them With this, and few them up ; fry of a pale PROFESSED COOK. 353 lour, in frefh Hog's Lard, and ferve them upon a Ra- gout made of Artichoke-bottoms, cut in quarters, a few Mufhrooms, a good bit of Butter, a faggot -of ftveet Herbs, two Shallots, and two Cloves ; ib-ik it fome time, then add a Glafs of Wine and Broth, Pepper and Salt ; when half done, pul: fome of the Roes to it, (either of Tenches or Carps, firfl fcalded,) and Craw- fifti Tails ; finim the Ragout pretty thick, and add a Lemon Squeeze when ready to ferve. 'Tenches de plufieurs Faxons. Tenches in different Manners. CCALD them in boiling Water, and gut them by the Gills ; mix a little chopped Parfley, Shallots, Pepper and Salt, with fome Butter; fluff the Fifties with it, and marinate them about an Hour in Oil, with Pepper, Salt, Parfley, Shallots, one Clove of Garlick, Thyme, Laurel, and Bafil, all whole ; then broil the Tenches, fqueeze the Seafoning of the Marinade, and bafte them with the Liquid : Serve them with what Sauce you think proper. You may ferve them for a Difh of Roafl, when they are pretty large, obferving not to fcale them. Another Way : When they are fcaled and properly cleaned, flew them in white Wine, with a piece of Butter, bits of Roots, flices of Onions, a Faggot, Cloves, Thyme, Laurel, Pepper and Salt, and a little Water : When they are done, drain them out of the Braze, and ferve with what Sauce you pleafe. Tenches a Vltalienne. Tenches Italian Fafhion. CCALD them in boiling Water, clean them propcr- ly, and cut off the Heads and Tails ; put them into a Stew-pan with a fpoonful of good Oil, two glaffes of white Wine, a little Broth, Pepper and Salt, one Clove of Garlick bruized, chopped Parfley, Shallots, Mufh- rooms, and two flices of Lemon peeled ; fimmer flow- A a iy; 354 ^ PROFESSED COOK. ly ; when almoft done, take out the Lemon ; Ikim it clean, and then finifti it on a fmarter Fire, to reduce the Sauce rather thick. De la fruite. Of Trouts. 'T'HE Salmon-trout, whofe Flefh is reddifh, is an ex- cellent Fifh, and far preferable to the white : They are both prepared after the fame manner. 'Tru'tte aux fines Herbes* Trout with fweet Herbs. OCALE it, and gut it by the Gills ; Huff it with chopped Parfley, Shallots, Pepper, Salt, and Butter, well mixed together ; marinate it in Oil, with Mufh- rooms, Parfley, Shallots, whole Pepper, Salt, and a fmall bit of Garlick, all chopped very fine ; roll it up in double Paper well buttered, with as much of the Mari- nade as poffible, and broil it on a flow Fire, or bake it in a middling hot Oven : Boil two or three fpoonfuls of good Cullis, as much Fiih-broth, and two glafles of white Wine, and reduce this to the confidence of a Sauce : The Trout being done, unfold the Paper, and fcrape all the Herbs off, to mix with the Sauce, which ferve upon the Filh, Obferve to add Seafoning, if the Cullis is not fufficiently reliftiing. *Truite YAllemande. Trout German Fafhion. pREPARE a Trout with a little Farce as the former ; put it into a Brazing-pan much of its own bignefs, with bits of Carrots and one Onion ftuckwith two or three Cloves ; put two thirds of white Wine, and one of red, fufficient to cover it above an Inch over, and place it on a fmart Fire ; when it boils, fet Fire to the Wine, and let it burn until it goes out of itfelf, or that it is re- duced fufficiently to leave only Sauce enough ; take out the Carrots and Onion ; add a good bit of Butter, which ftir 'The PROFESSED COOK. 355 ftir in the Sauce as it rnelts, to mix it well, and fervc upon the Filh. Trulte au Bleu* Trout of a fine blue Colour. TT is to be gutted by the Gills, and well waftied with- out fcaling ; lay it on a Dilh, and pour two glafles of boiling Vinegar upon it, according to the Bignefs of the Filh, more or lefs ; wrap it up in a Linen-Cloth, and put it in a long Pan, with a good bit of Butter, flices of Onions, bits of Carrots, one Clove of Garlick, two of Spices, Parfley, Shallots, Thyme, Laurel, Bafil, Pepper and Salt, a pint of red Wine, and fome Broth ; boil on a middling Fire. When done, take it off and keep it warm in the Liquor fome time, before you are ready to ferve, that it may take more Tafte of the Sealbntng ; then drain it, and ferve dry upon a Napkin, with green Parfley round : or you may ferve a Sauce in a boat, or in the Difh, without a Napkin. Truites a la Chartreufe. From an Order of Friars fo called. OCALE and clean the Filh, cut each into three or four Pieces, and boil them in Broth, with Pepper and Salt, and a few flices of Lemon ; Make a Sauce with a bit of Butter rolled in fine Bread Crumbs, fine chopped Parfley, green Shallots, Mulhrooms, a little Bafil, Pepper, Salt, a glafs of white Wine, and as much Filh-broth : Put the Filh upon the Table-dilh, fqueeze a Seville orange over it, pour the Sauce thereupon, and flrew it with fine Bread Crums. I'ruite a la Perigord. Trout with Truffles. CCALE and gut a good large Trout by the Gills; fluff it with a Farce made with Butter, chopped Truffles, Pepper and Salt ; braze it with thin flices of Veal, Ham and Bacon, a little Wine and Broth, a fag A a 2 3-56 tfhe PROFESSED COOK. got of Tweet Herbs, and whole Pepper ; cut a few Truffles in flices, and flew them with fome of the Braze-liquor, and fome good Cullis ; reduce this to the confidence of a Sauce ; then drain the Trout out of the Braze, and ferve the Ragout of Truffles upon it. Truite glade. Trout Glazed as a Fricandeau. CCALE it, and gut it at the Gills ; fluff it with a Ra- gout of Sweet-bread, fat Livers, Mufhrooms, and Truffles, (well leafoned, and as thick as poffible ;) lard the Trout on one Side, and braze it with flices of Lard, white Wine and Broth, a faggot of fweet Herbs, whole Pepper and Salt : When it is done, drain it ; and glaze the larded Side, wit;h a Glaze made of Veal-cullis; and ferve with what Sauce or Ragout you pleafe. Filets de Twites de differentes Faxons. Fillets of Trouts, in different Manners. CCALE and clean a Trout of a middling Size, cu& the Flefli into bits of what Bignefs you think proper, and marinate for about half an Hour, with the Juice of a Lemon, Pepper and Salt, or with a common Mari- nade ; then wipe it, and flour it to fry crifp : Serve with any Sauce, or Ragout ; or dry, with fried Parfley. Truite au Four. Trout done in the Oven. TX/HEN properly fcaled and cleaned, fluff it with a good bit of Butter mixed with all Sorts of fweet. Herbs finely chopped, Pepper and Salt ; marinate it about an Hour, in Oil, with a little Vinegar, Pepper, Salt, chopped Mulhrooms, green Shallots, Parfley, and one Clove of Ga-rlick ; make as much Marinade flick to it as poffible, flrew it with Bread Crums ? and bafte it over gently with the remainder of the Marinade ; put it on the Difli you intend for Table, and bake it in q moderate-beaded Qven, finar; enough to give it a good PROFESSED COOK. 357 good Colour : Serve without any other Sauce, than a good Lemon Squeeze. ' Filets de Truifes aux Vin de Champagne. Fillets of Trouts with white Wine. UT the Fillets of an equal Bignefs, and pretty large ; lay them feparately in a Stew-pan, with a good bit of Butter, two or three glaffes of white Wine, (Champaign will give it a better Flavour, if to be had), a little Flour, Pepper, Salt, a few Truffles diced, or Mufhrooms, chopped Parfley, two Cloves, Shallots, and two Spoonfuls of good Broth ; boil on a fmart Fire ; (it will be done in about a Quarter of an Hour) reduce the Sauce pretty thick, which you may do, by adding a p'roper Quantity of Flour ; garnifh the Difli round with fried Bread. Du Barbilkn, Goujon, & Grenouilles. Of the Barbel, Gudgeon, and Frogs. Du Barbillon* Of the Barbel. YX7HEN it is fcaled, gutted, and well wafhed, boil the Barbel in the fame Manner as all other Kind of Fifties ; and ferve it with Capers or Anchovy Sauce, or any other. You may alfo flew it as a Carp ; or broil it, after having being marinated in Oil, Pepper, Salt, and chopped fweet Herbs, for about half an Hour : the beft Method is to broil it in Paper, with fweet Herbs chopped very fine, and Butter. This Filh is neither common nor efteemed in England. Des Grenouilles, Of Frogs." T Hope I (hall not offend the puny Stomach of any of my Readers, in taking notice of a Difh, which is fp much reflected upon (by the Vulgar) in England, in A a 3 Prejudice PROFESSED COOK. Prejudice to Foreigners : but as it has found Place in the Cookery of a Nation, fo much imitated in this Re- fpeOI L it to half in Water and a little white Wine, 1 with a good bit of Butter, and other proper Sea.- foning ; then drain it, fkim the Boiling, and mix it with a little Cuilis and Yolks of Eggs ; give it a few B b toiling* 'the PROFESSED COOK. boilings on the fire to thicken it, and dip the Turbot therein ; then put it on the Difh you intend for Table, ftrew it with Bread Crumbs, pour a few drops of But- ter upon it, and give it a good colour in the Oven, or with a Salamander : Serve with a relifhing Sauce. Turbotins au Parmefan. Small Turbots with Parmefan Cheefe. they are properly cleaned, put them to ma- rinate for about an hour in melted Butter, with chopped Parilcy, Shallots, coarfe Pepper and Salt ; then put fome of the Marinade into the Difh you in- tend for Table, with two or three fpoonfuls of Cullis, a few Bread Crumbs, and as much grated Parmefan Gheefe ; lay the Fifh or Fifties upon this, cover them with the fame, and bake them in the Oven : Let the Sauce be much reduced ; wipe the Dilh clean, and ferve without any other Sauce. Turbot au Pontife. Turbot with Pontiff Sauce. T ] SE a Pan or Kettle much of the iize of the Turbot, with a Fifh-plate in it ; garnifh the Pan with thin dices of Veal and Ham, bits of Carrots, and other roots, a few dices of Onions, whole Pepper, and one clove of Garlick ; foak it on a flow fire, then add a Bottle of white Wine, as much. Broth, and braze on a flow fire until thq Meat is thoroughly done ; lift this Cullis in a fieve, and put the Turbot therein, to fim- mer on a flow fire, until it is done ; then drain it very well, and ferve it with Sauce. ~P.ontife.~- See Sauces. Turbot Glacee. Turbot Glazed. XXf HEN the Turbot is properly cleaned, and trim- med, fins and tail, lard it as a Fricandeau, either all over one fide, or quarter-ways, as other pieces are often PROFESSED COOK. 371 6tten done to give them a better look ; boil it flowly in the fame Preparation as the former, and when done, glaze the larded patt with a Glaze made with Veal Gravy or Cullis : (a few feathers tied together are very proper to ufe for glazing any tender pieces.) Serve with Spanilh Sauce under, or any other. 'Turbot au Citron. Turbot with Lemon. T> UB a Brazing-kettle or Pan with a good deal of Butter, and put into it fliced Onions, Parfley, a few Shallots, Thyme, Laurel, Bafil, Pepper and Salt j lay the Fifh upon this, and the fame Seafoning over it, with a couple of Lemons fliced, (firft peeled) and a good deal of B'.ater ; bake it in a middling-heated Oven, and when it is done, fcrape off all the Seafon- ing, and drain it very clean from the Liquid : Difh it on the Table-dim, and ferve Sauce a la Garonne upon it. See Sauce Articles. Turbot a la Financiere. (See Carp under the fame Name.) VfAKE the fame Preparation as for Cullis, with *" ilices of Veal and Ham, bits of all forts of Roots, fliced Onions, a large faggot of fweet Herbs, one clove of Garlick, four of Spices, Thyme, Laurel, and Bafil ; let it foak on a flow fire, until it is ready to catch at bottom ; put about a pint of good Broth to it, and let it fimmer about two hours ; add a bottle of white Wine, let it boil half an hour longer, and then fift it in a fieve ; put this Cullis into the Kettle you intend for boiling the Fifli,. with a Fifh-plate un- der the Turbot, and "let it boil very fldwly until it is done; while it is draining, take part of the Cullis to make a Ragout with Sweet-breads, Cock's-combs, fl Livers, Trufies or Mufhrooms ; reduce it pretty thi add foch proper feafonina; as will make it highly flriifl B b a ed > 37 2 tte PROFESSED COOK. cd, and fcrve upon the Turbot. The remainder of this Cullis will fcrve for any other Fifh-difhes. Burbot ii la Hollandoife. Turbot the Dutch Fafhion. T>UT two glafles of white Wine into a Sauce-pan, with two fpoonfuls of Oil, fprigs o Parfley, Chibol, Thyme, Laurel, Bafil, one Clove of Garlick, all whole, Pepper and Salt ; boil thefe together about half an Hour or more ; then put the Turbot into a Baking* dull, and pour all the firft Preparation upon it ; cover it with another Diih, and fimmer it between two flow fires : When it is done enough, pour out all the Sea- foning, and put the Fifh on the Difh you intend for table ; make a Sauce with fonie good Confomme, a piece of Butter rolled in Flour, and a little fine chopped Parfley fcalded ; make a Liaifon on the fire, and fcrve it upon the Filh. Des Carlets y Plies, &f Hallbotte. Of Flounders, Plaice, and Hallibut. E Hallibut is a large flat Fifh, much refembling a Turbot, but nothing in comparifon fo good Eating ; it may be drefTed in all the different Ways of Turbot. Plaice may alfo be dreflfed the fame, at leaft what are commonly called in England Dutch Plaice, as they are much larger, and very good when quite frefh, firm, and not fpent by long keeping, which may foon be diftinguifhed by the hardnefs of the flefhy part ; but when watery ftreaks appear through the fkin, they arc flak. The Carlets, viz. Flounders, are efteemed by mofl people to be better Fifh than Plaice ; they ought to be chofen by the fame rules, and they may be diftin- guifhed from the Plaice, by having lefs fpots, fmaller, and more of a yellow cafl. It is a general remark in flat The PROFESSED COOK. fiat Fifties, viz. Turbots, Hallibuts, Flounders, Soals, Plaice, &c. that if the middle bone appear any thing black, the Fifti is not frcfti ; I believe this is 'not an, abfolute decifion, as will appear to thofe who will be at the trouble of obfervarion : I fhall only add, in re- gard to thefe flat Fifties, that the middle-fized of every fort generally prove the belt eating. Car lets an Citron. Flounders, with Lemon Sauce. "ITLfHEN the Flounders are gutted, and properly cleaned, fcore them on the back in three or, four places, and put them to marinate in Oil, with fprigs of Parfley, two or three whole Shallots, one Laurel-leaf, whole Pepper and Salt; then broil them, bailing with the Marinade : When done, put them on the Table Difh, and pour upon them a Sauce made with a few fpoonfuls of Cullis, a bit of Butter, the Juice of a Lemon, and three or four dices peeled. Plaice may be drefled in the fame manner, and \\\ all the different ways of fmall Turbots. De la Sole. Of Soals. Soles au Supreme, viz. excelling, &c, TX/'HEN properly cleaned, put them into a Stew-pan, with two or three glaifes of white Wine, two fpoonfuls of good rich Conibmmce, two ilices of Le- mon,, a faggot of fweet Herbs, two or three green Shallots, two Cloves, whole Pepper and Salt, and braze them flowly : When done, firt part of the Braze, which mix with a few fpoonfuls of Cullis ; fkim it free from fat, reduce it to a proper confidence, add a Le- mon Squeeze, if neceflary, and ferve upon the Soajs, B b 3 Stks *fbe PROFESSED COOK. Soles au Pontife. Soals with Pontiff Sauce. T3RAZE the Soals, with a good piece of Butter, two glaffes of white Wine, as much good Broth, one clove of Garlick, two of Spices, fprigs of Parfley, green Shallots, whole Pepper, Salt, and two flices of Lemon, firft peeled : When done, drain them, and ferve with Pontiff Sauce. See Sauce Articles. Soles de plujieurs Faxons. Soals, different ways. fcaled, and properly cleaned, you may fry them whole, or cut them into four fillets; dip them in clear Batter, and fry in frefh Hog's Lard, or Oil. If you would broil them, make an opening at the back_, and fluff in it fome chopped Pariley, Shal- lots, Mulhrooms, and a trifle of Bafil, properly fea- foned with Pepper and Salt, and mixed together with Butter and Bread Crumbs ; marinate them in Oil about half an hour, and then broil flowly, bafting with Oil or Butter : Serve with Sauce Ackee, or Capers, or Anchovies, in a Boat. Soles aux fines Herbes. Soals with fweet Herbs* 'TPAKE Soals, which have been either plain boiled or fried, (if fried ones, take up the fkin) and cut each into four or eight Pieces, being properly trimmed; prepare a Sauce with a Glafs of white Wine, two or three fpoonfuls of Cullis, a bit of Butter, fine chop- ped Pariley, Chibol, Mulhrooms, a trifle of Garlick, and Bafil ; boil thefe together about half an hour, thea put the fillets of Soals therein ; fimmer about a quar- ter of an hour, and add Pepper, Salt, and a good. Lemon Squeeze. Sokl c fbe PROFESSED COOK. 375 Soles au Four. Soals baked in the Oven. TOEING properly cleaned, fplit them on the back, and fluff therein the fame Preparation as for broiling; (fee before) : rub the Table Difh with a pretty deal of Butter, and lay the Soals upon it ; melt a bit of But- ter to mix with two Yolks of Eggs, fweet Herbs chop- ped, Pepper and Salt ; mix thefe well together, and rub upon the Soals with a brufh, laying it on pretty thick ; then ftrew Bread Crumbs over, and put the Difh in the Oven : When they are done of a fine brown colour, drain the Butter out, and ferve with a good relifhing Cullis Sauce. Soles en Hatereau. Olives of Soals, either fried or roafled. CPLIT fmall Soals, either in two or four ; make a< Farce with fome of the Flefh, or of any otlier kind of Full ; mix it with Bread Crumbs foaked in Milk, a bit of Butter, chopped fweet Herbs as ufual, Pepper, Salt, and a few Yolks of Eggs, well worked together ; lay fome of this Farce upon each piece, roll them up tight, and braze them in ftrong Broth, with a little white Wine, and good Seafoning : When done, drain and dip them in a Batter made of Flour, with a little Oil, and white \Vine, and fry them : Serve with fried Parfley. You may alfo ferve them with a good Cullis Sauce. Sole's en Fricandeaux. Fricandeaux of Soals.. '"PAKE up the ikin of the white fide of frefli thick , Soals, and lard them with fine Lardons ; foak fome dices of Veal and Hafn on the fire, with bits of Roots, Onions, half a clove of Garlick, and half a Laurel- leaf ; when it is ready to catch,- add two glaifes of white Wine, as much good Broth, or rather more, and B b 4 a few 376 'The PROFESSED COOK. a few whole Mufhrooms ; let 'it fimmer until the Meat is done, then fift it, and put it into another Stew-pan, with the Soals, the larded fide undermoft : When done, take the Fifh gently out, reduce the Sauce to a Cara- mel, to glaze the larded fide, and ferve with a clear relifhing Sauce. Filets de Soles a la Bechamel. Fillets of Soals, Bechamel Sauce. TLTAVE a Sauce Bechamel ready, and ufe and prepare the Fillets of Soals in the lame Manner as thole aux fines Herbes ; (fuch as have ferved before will do) jufl fimmer them a Moment in the Sauce, to warm without boiling. Filets de Soles au Verjus. Fillets of Soals, Verjuice Sauce. KE up the Fillets as the preceding ; rub the Ta- ble Dim with Butter, and lay them thereon, with a little Cullis, two or three fpoonfuls of Verjuice, (where Verjuice is not be had, ufe Vinegar, to give it a pro- portionable fournefs) Pepper, Salt, and fweet Herbs chopped very fine ; fimmer about half an hour, and ferve quite hot. You mayalfo ferve-thefe forts of Fil- lets with any kind of ftewed Greens, as Sorrel, Endive, Celery, &c. warm the Fillets in a little Broth, and ferve upon the Ragout. Soles a la Saintc Meneboult, a la Braze, are done in the fame manner as all former Directions : It is needlefs to crowd too many repetitions, having been fufficiently prolix already. De VAhfe. Of Shad-fifli. 'TTHIS Fim is not common in England, at leaft in the London Markets ; however, where it is to be had, it may be drefled in all the different ways of Salmon, er any other kind of Fim. De PROFESSED COOK. 277 De la Vive. Of the Fifh called Weaver. *T'HIS Fifh is not efteemed in England, nor is it very common ; the fcarcity may probably be a reafon for its not being in repute amongft good Fifhes, as fo few people ever eat it : The French Author gives it the following character. La Vive is one of the moft excellent of Sea Fifhes, (giving it the feminine Gender) fhe has iharp Points at the Ears, and on the Back, which prove venomous to fuch as arc pricked by them ; whenever this hap- pens, take out the Liver, and bruife it, to apply to the Wound ; or Salt and Onions mixed together ; or apply Spirits of Wine, as another Remedy. I lhall pafs over any particular Directions about this Fifh, for the fame reafon as I have obfcrved be- fore ; only giving the Names, by which the French diflinguifh the different ways of dreffing it, which may be referred to former Directions. Fives de differentes Faxons. See Soals of different ways. Fives a la Card'maL See Soals au Pontiff. Fives a la Royale. See Soals au Supreme, excelling. 1 Matelottes de Fives a la Proven fale. Broiled and fervcd with Sauce a la Perigord; See Sauce aux Trufes. Fives a la Saint Cloud. Brazed and ferved with a good Cullis Sauce. Fives glad: s. Glazed. See Soals glazed. Fives a la Breche. Roafted. 'Fives aux fines Herbes. See Soals, ditto. Fives a la Ducbe/e. Sec Turbot a la Financicre. . Fives 378 Vbe PROFESSED Coort. Fives farcies a different** Sauces. See broiled Seals. Fives a la Poulette. As Chicken Fricaflee. See Soals a la Bechamel. Fives d la Provencals. See Sturgeon, ditto. Fives d I'ALkmande. See Trouts ditto. Des Merlans 6? Surmukts. Of Whitings and Mullets. lF to fry, fkin the Whitings, and in gutting, leave the Livers ; for plain boiling, leave the Skin, and ferve with Anchovy Sauce, or Capers. They muft be fried in very hot Friture, and ferved with fried Parfley round* You may alfo broil them in buttered paper, with all forts of fweet Herbs, finely chopped, bafting with Butter ; having previously cut off the Heads and Tails : Or you may marinate them as other Filh : Ma- rinate either to broil, roaft, or fry, or braze to put in Jelly, or ferve cold with Sauce R avigotte. Mullets are drefled in every refpedt the fame way as Whitings, being much of the fame bignefs, and re- quire an equal fpace of time to finiih them in the dif- ferent manners. The red Mullet is the only one efteemed ; the grey being a coarfe indifferent tailed Fifti. Merlans a la Sauct a la Morue. Whitings with Sauce Morue. TV/TAKE a Brine with Salt and Water, fprigs of Par'f- ley, whole Shallots, Chibol, 'bits of Roots, and Onions ; boil all together about half an hour ; then fift it, and boil the Whitings therein, adding one third part of Milk : When done, drain them ; make a Sauce with a good Bit of Butter, a little Flour, two whole green Shallots, Pepper and Salt ; put Cream fufficient to make the Sauce pretty thick ; take out the Shallots ; ' and ferve upon the Filh. Merlans ^ke PROFESSED COOK. 379 Merlans en Hatereaux. See Soals under this Direction. Quenelles de Merlans. Whitings, Forced-meat Balls. 'TpAKE either fmall or large Whitings, bone them as clear as poffible, fcrape the Fleih, and pound it in a mortar ; boil fome Bread Crumbs in Cieam, until the Liquid is quite foaked ; put this into the mortar with a good bit of Butter, a little chopped Pariley, Chibol, half a Shallot, Salt and Pepper, three or four Yolks of Eggs, and the Whites of them well beat up ; mix it well together ; have a Stew-pan of Broth on a ftrong fire , and when it boils hard, add a glafs of white Wine to it ; take a fmall quantity of this Farce at once, and throw it into the Broth, and fo on till you have done ; take care to turn them about ; they require but a few minutes ; take them out one by one, accord- ing as you threw them in, and put them on a fieve to drain : Serve with a good Cullis Sauce, relilhed with Lemon Juice. Merlans d la Moutarde. Whitings with Muftard Sauce. Merlans au Pontife. Whitings with Pontiff Sauce. Filets de Merlans a differentes Sauces. See Fillets of Soals. Merlans d la Servante. Whitings in a common plain manner. CKIN them, and cut the Heads off, then fimmer them between two allies fires ; the under Dilh well rubbed with Butter, and all forts of fine chopped fweet Herbs flrewed upon the Fiih ; turn them once or twice ; when you put them on the Table Diih, pour the Sauce over them, with all the fweet Herbs. Eperlans 380 The PROFESSED COOK. Eperlans a la Saint e Menfkoult. Smelts broiled. '"PRIM off the Gills, and waih them clean ; put them into a Stevy-pan with a good bit of Butter, chopped fvveet Herbs, Pepper and Salt ; give them a few turns in this, then take them out, and add one or two. Yolks of Eggs to the Butter ; mix it well together, dip the Smelts in it, flrew Bread Crumbs over, and fry or broil them gently : Serve with melted Butter and Verjuice, or a Lemon Squeeze, without any thing elfe ; or a relifhing Sauce in a boat ; or dry, with fried Parfley. Eperlans en Sitriout. Smelts Mafked. jyj AKE a good Fifh Forced-meat ; and put Part of it on the Difh you intend for Table ; put the Smelts upon this, and the remainder of the Farce over them fmgly in their own Form, with Bread Crumbs upon the Farce, and fmall bits of Butter, clofe to each other : bake them in the Oven ; and ferve with a Sauce an Vin dc Champagney or a clear relifhing Cullis Sauce. Eperlans au FenouiL Smelts with Fennel Sauce. TMTAKE a Sauce with a couple of Sprigs of Fennel, two Cloves, and one of Garlick, which fcald toge- ther a moment in boiling Water ; put two glafles of white Wine into a Sauce-pan, with a few Spoonfuls of Cullis, and a good bit of Butter ; boil thefe together a little while ; then put in the Fennel and Garlick pound- ed ; warm it together, and ferve under fried Smelts. Matelottes, ou Eperlans aux fines Herbes. Smelts Matlot, or with fine Herbs, them on the Table-difh, with all Sorts of fine chopped fwcet Herbs, one fpoonful of Oil, Pepper, Salt, and a glafs of Wine ; cover them a and let them limmer PROFESSED COOK. 381 iimmer on a flow Fire untikthty are near catching at Bottom, or till the Liquid is quite Veduced ; then drain the Oil, and ferve with Sauce^dcb&e. See Sauce Articles, Du Maquereaux. Of Mackerels. Miiquereaux a la Maitre d'Hofel ; (the Clerk of the Kitchen.) /"''LEAN them by the Gills ; and with the Point of a Knife, or any thing elie, take out a fmall Gut which you will find in the middle of the Belly-part ; (it is very eafy to come at) fplit them along the Back to the Bone, and make a little Stuffing with chopped Parfley, green Shallots, Pepper and Salt, mixed with Butter ; put this in the Belly, and broil them (lowly ; you will find that they are done enough when the Flefh looks white to the Bone : Serve with a good Lemou Squeeze, or burnt Butter, with a few Drops of Vine- gar ; alfo with Caper and Anchovy Sauce. Maquereaux aux fines Herbes. Mackarel, with fweet Herbs. r^UT part of the Heads and Tails off, and fplit them as the former ; marinate them about an Hour in melted Butter, with Pepper and Salt, fine chopped Parfley, Shallots, and a little Bafil ; put two or three flices of Veal, and one of Ham, into a Stew-pan ; let them foak a while, then add half a Pint of white Wine, and fome Broth ; boil till the Veal is almoft done ; put the Mackerels to boil in this, with all the Seafon- mg ; fift the Sauce, and fkim it very well ; add two or three fpoonfuls of good Cullis, and fome of th Herbs chopped ; boil thefe a moment, and ferve upon the Fifh. 382 The PROFESSED COOK. j| Maquereaux a la Flamande. Mackerels, Flemilh fafhion. CTUFF them in the fame manner as a la Maitre d' Hotel; wrap them in paper well buttered, and broil them flowly, bailing now and then with melted Butter : You may alfo roaft them, being prepared after this manner, and ferve with Verjuice Sauce, " or any other you think proper. Maqntreaux au Court Bouillon. Mackerels in their own Sauce. TV/fAKE it with half a pint of white Wine, fome' weak Broth, fweet Herbs, bits of Roots, flices of Onions, Pepper and Salt ; boil thefe together about half an hour ; then boil the Fifh therein, and ferVe with a Sauce made of Butter, a little Flour, fome fcalded chopped Fennel, one Shallot chopped very fine, a little of the boiling Liquid, and a Lernon Squeeze, when ready. Maqwreaux a FItalienne. Mackerels, Italian fafhion. A/TAKE a Sauce with two fpoonfuls of Broth, a good bit of Butter, half a clove of Garlick, two fpoon-' fuls of good Oil, chopped Pariley, Pepper, Salt, and the Juice of ha-lf a Lemon ; wa'rm it without boiling; ftirring it continually : Serve this Sauce with broiled 1 Mackerels. Maquereaux en Fricandeaux. Fricandeaux of Mackerels. CKIN one fide,, and lard it as a Fricandeau ; prepare a flight Braze, with a few flices of Veal, one flice of Ham, half Broth and half white Wine ; fimmer this together till the Veal is almoft done ; then put the Fifh to it ; let it fimmer on a flow fire, and add a few whole Mufhrooms, and a faggot of fweet Herbs : When done, The PROFESSED COOK. 383 done, fift the Braze, reduce part of it to a Caramel to glaze the larded fide ; add a bit of Butter to the re- mainder, with proper Seafoning ; reduce it to a good confidence, and ferve under the Fifh. Maquereaux frits. Fried Mackerels. each Mackerel into eight fillets, and marinate them about half an hour with the Juice of a Le- mon, or more, Pepper and Salt ; then wipe them dry, ajid dip them in Wine Batter ; fry crifp, and ferve with fried Parfley. Maquereaux a la Nivernoi/e. Mackerels with Nivernoife Sauce. T)OIL them in the fame manner as thofe au Court Bouillon, and ferve with Sauce d la Nivernoife. Sec Sauces. Filets de Maquereaux au Jus d'Qrange. Fillets of Mackerels, with Orange Sauce. CPLIT each Mackerel in two, cut out the Bones a$ clean as poffible, make four large Fillets of each, and boil them a moment in white Wine : Prepare fome fine chopped Parfley, green Shallots, Mufhrooms, Pep- per, Salt, and a little Nutmeg ; rub the bottom of the Difh intended for theTable with Butter, put fome of the Seafoning upon it ; then lay on the Fillets^ with more Seafoning over them, and add two fpoonfuls of good Cullis ; fimmer on a flow fire about a quarter of an hour : When ready to ferve, fqueeze a Seville Orange or two over them. CaiJJes de Maquereaux aux Trufes. Mackerels broiled in Paper Cafes, with Truffle Sauce. QHOP two or three Truffles very fine, with Parfley, '* Shallots, Pepper and Salt ; mix with Butter, and, fluff the Mackerel therewith; wrap them in Vine- leaves 3 4 The PROFESSED COOK. leaves and thin flices of Bacon ; put them in Paper Cafes, well buttered, placing one double iheet of pa- per, dipped in Oil, under the Cafes ; broil them on a gentle fire, and tarn them feveral times while broil- ing : When done, pour the Fat out, take off the Ba- con, and ferve with a good Lemon Squeeze. Maquereaux aux EcreviJJes. Mackerels with Craw Fifh Sauce. TV/TAKE a Craw-fifh Culiis, and chop the tails to mix with chopped Parfley, Shallots, Pepper, Salt, and Butter ; fluff the Fifh with it, wrap them in buttered Paper, and broil as the former : When done, take off the Paper, and ferve the Craw-fifh Culiis upon the Fifh. 4 Maquereaux en Callles. Mackerels as Quails. /^UT one or two Mackerels, each into three pieces ; give them a few turns on the fire, with Butter, chopped Parfley, Shallots, Mufhrooms, Pepper, and Salt ; wrap up each bit in Vine-leaves, with a flice of Bacon, and fome of the Seafoning ; lay them feparately on a Baking Dim, and pour the remainder of the Sea- ibning into it, if any; bake them in the Oven : When almoft done, tfrew Bread Crumbs over the whole ; put it back to take Colour ; and ferve all together with the Sauce an. Vln tk Champagne, meaning Wine mixed with the Sauce. Des Harengs ? Sardines. Of Herrings and Pilchards. X\7E have three forts of Herrings ; firft the frefh, which are the befl ; they ought to be very frefh, firm, and the Flefh very white. The pickled Herrings, (the Dutch are the beft) ; and the dried, commonly called The PROFESSED COOK. 38- called red Herrings. The Pilchard refembles much the Anchovy, and is very good when perfectly frefli. ffarengs frais a la Moutarde* Frelh Herrings, Muftard-fauce. 'J'HEY mult be fcaled, gutted, well waflied, and dried with a Cloth; Melt fome Butter, with chopped Parfley, Shallots, Pepper and Salt in it ; dip the Her- rings therein, and roll them in Bread Crumbs to broil: Serve upon a Sauce made of melted Butter, a little Flour, a few Drops of Vinegar, and a little Broth, mix the Muftard therein according to difcretion, when ready the ferve. / ffarengs frais marines. See Maquereaux frit. ffarengs frais Sauce au Capers. Frelh Herrings with Caper-fauce. J^J ARIN ATE them in Oil and Sprigs of fweet Herbs ; broil them, balling with the Marinade : Serve with Caper-fauce. Harengs frais au FenouiL Frelh Herrings with Fennel-fauce. T them at the Back to the Bone, and marinate them about half an hour in melted Butter, with Pep- per, Salt, and a few fprigs of Fennel ; then broil them as the former, bailing with the Marinade : Serve with Sauce Ravigotte, or Sauce au Pauvre ffomme, or with the laft mentioned Sauce. ffarengs frais d la Sainte Menehoult. Frelh Herrings, broiled. JL/TAKE a faint Menehoult with melted Butter, a little Flour, fome Milk, all forts of chopped fweet Herbs, bits of Roots, flices of Onions, Pepper and Salt ; boil thefe about half an hour, then put the Herrings to boil therein ; when they are almolt done, take them out, and fkim the Fat off the Liquor ; dip the Herrings in it, C c roll CPU' O ^i 386 he PROFESSED COOK. roll them in Bread Crumbs, and broil a moment ; Serve with Sauce Remoulade, in a boat. Hdrengsfrah aux.fnes Herbes. Sec Mackerels. Hare-rigs frais en Matetotte. Matelot of frefh Herrings. A/TAKE a Roux with Butter and Flour; when of a fine brown, add fome Broth and white Wine, with a faggot of all fort of fweet Herbs, one dozen of -fmall Onions, fcalded, and a few Mufhrooms ; boil thefe about half an Hour : Cut off' the Heads and Tails of the Herrings, and put them to boil in this Sauce, add- ing Pepper and Salt ; boil on a fmart Fire, reduce the Sauce, and when ready to ferve, add a chopped Ancho- vy, and whole fmall Capers ; garnilh the Dilh round with fried Bread. Sardines grilles. Pilchards broiled. GCALE and gut them without walhing, marinate them as the Herrings, broil them, and ferve with the fame Sauces. Harengs fors &? fales a la Saint e Menekoult. Dried and pickled Herrings broiled. COAK them firft in Water, then in Milk ; cut off the Heads and Tails, Ikin them, and broil after the fame manner as the frefh ones under this Denomination, ob- ferving, that they do not require fo long a time; Squeeze a. Lemon over them when ready to ferve. When they are well foaked, they may be drefled in all the different Ways of frefh Herrings. The Dutch often eat them with ftewed greens ; and the French with Eggs, drefll'd in different manners. Rov.get T/je PROFESSED COOK. 387 Rot/get aux Capres. Roaches, with Caper Sauce. "THIS is but an indifferent Fifh ; it may kelp where there is a fcarcity of other kinds, and may be dref- fed in all the different Ways of Tenches. Du CabU'iot, de la Monte, et Merlucbe. Of Frcfh, Barrel), and Dried Cod. 1 HTHESE three are all the fame Fifh, only differently prepared : The Cablliot is the frelh Cod ; the Monte, the barrelled ; and the Merlucbe is the dried, and after- wards foakcd Cod : the French Author fays, that the bed they have is that which is brought from Newfound- 1 land ; they have allb fome from Holland, which is of a very fine white colour, yet is apt to be tough. The Ca- billot is the large Cod ; they alfo call the Codling Morue fraicbe, viz. fmall Cod. Merluche a differentes Sauces. Dried Cod, or Stock Fifh, to different Sauces. 1 DEAT it well firft with a wooden Billet,, upon a wooden Block ; foak it in Water, with green Wood- afhcs, about twenty-four Hours, changing both two or three times ; then wafh it in feveral Waters to get the A/hes out, and boil it in Water until you find it grow tender ; take it out, drain it, and break it in fleaks : j Make a Sauce with Butter and Flour, one Clove of Gar- lick pounded, fweet Herbs chopped very fine, and add Cream fuffkient to make a good Liaifon ; put the Merlucbe to warm in it, without boiling ; add one or two fpoonfuls of good Oil, and a Lemon Squeeze ; ftir it conftantly, till the Oil is well incorporated with the reft, , and ferve quite hot. This may be ferved in a Puff Pafte Cruft, and then it is called Pate de Merlucbe ; alib with Ravigotte, or Afpic-Sauce, or any other according to .tafte and fancy. It alfo eats very well cold, as Sallad, with Oil, Vinegar, and chopped fweet Herbs. C c 2 388 fhe PROFESSED COOK. Hare dc Cabiliot aux Huitres. Cod's Head, Oyfler Sauce. CCAIJD the Oyfters in their own Liquor, drain them, and trim off the Beards ; put the Liquid into a Sauce- pan with a good bit of Butter rolled in Flour, a glafs of white Wine, Pepper, Salt, and Nutmeg ; reduce it to the confidence of a good Llaifon ; add a Couple of pounded Anchovies to the Oyfters, and warm together without boiling : Serve this with a Cod's Head plain boiled and well drained, fome of the Sauce upon it, and the Remainder in a boat. Morue fraiche, aux fines Herbes. Codling, with fweet Herbs. ^UTa Codling into fix or eight pieces, bone it as clean as poflible, and marinate it in melted Butter, Lemon Juice, and all forts of fweet Herbs chopped ; then lay it on the Table Dim with all the Marinade, both under and over it ; cover it with Bread Crumbs and add fmall bits of Butter, or a few Drops melted, clofe to each other ; bake it in the Oven ; it will require but a fliort Time. Morue ou Merluche a la Flamande. Barrelled, or Dried Cod, Flemifh Fafhion. COAK it according to judgment : the older it is, the more foaking it requires ; boil in abundance of plain Water, then drain it, and ferve either in large bits or "in fleaks, with Butter, Nutmeg, and hard chop- ped' Eggs. Morue a la Capucinc ; Barrelled Cod in the Mendicant Friars manner. pUT a good bit of Butter into a Stew or Sauce Pan, with two Cloves of Garlick ftuck each with a Spice Clove, chopped Mumrooms, and fweet Herbs; fry thefe a moment. together, add about a pint of Cream accord- ing PROFESSED COOK. 389 ing to the quantity of Fifh, boil it a quarter of an Hour, and then lift it in a Sieve ; put theMorw into it with a bit of Butter, and a little fcalded chopped Parfley ; fimmcr it a moment to make a Liaifon, and ferve diredtly : You may alfo add Mufhrooms, chopped Girkins and Anchovies, the Girkins and Anchovies to be added only when you are juft ready to ferve. Morue et Merluche a la Jardiniere. /^UT Carrots, Parfneps, and Parfley-roots, to what ihape you pleafe; boil them in Broth, with Pepper and Salt ; then put them into a Stew-pan, with a good bit of Butter, and boiled Morue or Merlucke in fleaks ; add a little Cream and Muftard, when ready to ferve. N. B. This is called a la Jardiniere from being dreffed with Gar- den-fluff, and fo are all others under the feme Name. . Morue a la Maitre X Hotel. See Mackerels ditto. pUT ready boiled Morue upon the Difli you intend to ferve, with a good bit of Batter, chopped fweet Herbs, Pepper, Nutmeg, and the Juice of a Lemon ; warm it upon the fame Dim, and ftir it in the Sauce juft as you ferve it. Morue d la Moutarde. Barrelled Cod and Muftard Sauce. t>OIL it to three Parts, then drain it, and put it to ** marinate in Oil and Lemon Juice, with Sprigs of i fweet Herbs, and whole Pepper ; then drain, and dip it in Whites of Eggs beaten up ; roll it in Flour, and fry of a good Colour : Serve with Muftard Sauce. See Sauce Articles. Morue au Beurre noir. Barrelled Cod with burnt Butter. XX/ARM it in the Dim you intend for Table, with a ' little Broth, Vinegar, and coarfe Pepper ; fry fome burnt Butter to pour upon it, and ferve quite hot wit. C c i fned 3 90 ' The PROFESSED COOK. fried Parfley. Obferve, that this is done with ready boiled Morue ; Morut a Id Creme ; this is the Bechamel Sauce; it is only to put the Fifli in it to warm, without boiling. Morue aux Verjv.s rre, you put no Eggs. Pate a Brioche. A Cake twifted like a Turk's Cap. Tj"ROM a quarter of a Pound of Flour, take one third Part to make a Leaven, with half an Ounce, or a- bout a ipoonful of Yeaft, and a little warm Water : keep it in a warm Place about half an Hour, wrapped in a Cloth ; then mix the remainder of the Flour, with a- bout eight Eggs, half a Pound of Butter, and fome Salt ; work it well together, then add the firft Pre- paration, and knead them together very well ; roll it up, and wrap it in a Cloth ; let it reft four or five hours before ufing. This Pafte is alib proper for thin Wafers. Pate de Flan, Dariole, & tie ce que I* on vent. Pafte proper for large and fmall Cuftards. ATAKE the Pafte pretty hard, with a little Butter, Flour, Salt, and warm Water ; this is commonly baked in Moulds called Flans and Darioles ; rub the Moulds with a little Butter, then the Pafte, and in it the Cuftard-cream : The Flans are the largeft, and the Cream is covered over with fome of the Pafte : the Darkles are fmaller Moulds; thefe are prepared as the iirft, only you do not cover the Cream, but let it rife as The PROFESSED COOK. 399 as it will. They require bu$ a very Ihort time to bake, and a Dutch Oven is the bed for them. . Pate d la Flamande. Flemiih Pafte. OOIL half a pint of Milk, with half a quarter of a pound of Butter ; add Flour to it, and thicken it as Pate Rojale ; put no Eggs to it, but work it with the Rolling-pin as all other Pafte ; flatten it to the thickncfs of half a crown, cut it to what form you pleafe with a Pafte-cutter, fry it, and ftrew powdered Sugar over, which you glaze with a Salamander, by holding it over for a moment while very hot. D E PATE. OF PIES. Pate de Eccuf. Beef Pie. r>EEF Pies are made of any Part, but the Rump is the belt, and moft generally ufed : bone it thorough- ly, and lard it through and through with large Lardons, properly feafoned with all forts of Spices, and fvvecr Herbs finely chopped ; braze it with flices of Lard, a large faggot of fwcet Herbs, whole Onions, all forts of Roots, a good quantity of Butter, and a glafs or two of Brandy ; fimmer it about four or five hours, until it is quite tender, then let it cool : Raife a good Pafte, or make a Pie with Puff Paftc ; put the Beef into it with theilices of Lard upon it, and a little of the Braze-liquid without being fkimmed ; add a good bit of Butter to nouriih it well ; cover the Pie, garnifh it with bits of Pafte cut according to Fancy, bafte it with Eggs beat up, and put it into a middling-heated Oven : If it is to be ferved hot, take out the Lard, fkim oft" the Fat very clean, and add fuch Sauce or Ragout as you think proper : If it is to be fcrvcd cold, for the fecon-ri 400 Ihe PROFESSED COOK. fecond Courfe, let it cool as it comes out of the Oven, or you may even add fome melted Butter and frefti Hog's Lafd. Obferve that all Pius defigaed to beferved cold, ought to be more feaibncd than for eating hot, as the Flavour of Spices and other Seafonings are ftronger while warm. Pate de Veau* Veal Pie. A CCORDING to the bignefs of the Pie intended, cut a Fillet of Veal, and lard it after the fame man- ner as directed for Beef; feafon it again over and under; before you put it in a railed Pic, place a few thin flices of Lard under and over the Meat with a good quantity of Butter ; finifh the Pie in regard to form and garnilh- ing, according to fancy, and bake it three or four Hours ; when it is almoft done, put a glafs of Brandy to k ; let it cool thoroughly before ufing. Pate de Mouton mele. Mutton Pie mixed. part of a Leg of Mutton, and chop it with other Sorts of Meat, fuch as Hare, an old Rabbit, Fillet of Veal, bits of frelh Pork, old Partridges, or any kind of Meat as is moft convenient ; add a quarter or half a Pound of Beef Suet, chopped Ham, fcrapecl Lard, chopped Truffles, Piflachio-nuts, four or five hard Yolks of Eggs, all forts of Spices, fweet Herbs, and two glafles of Brandy; put it in a raifed Crurt Pie, bake it in a foak- ingOven about five or fix hours, and let it be cold before ufing. This is in much the fame nature as the Gateau de Lievre, only that this is done in Pafte, and for that reafon called a Pie. Pate de Cocbon ds Lait. A Sucking Pig Pie. T>ONE a Sucking Pig thoroughly, and lard the Legs and Shoulders in the fame manner as the Veal, with all forts of Spices and f\veet Herbs finely chopped ; put it PROFESSED COOK. 401 it into raifcd Cruft Pie of its own length, and fome of the fame Seafoning under and over as you ufed for the larding, alfo fome pounded icraped Bacon, well mixed with Butter, about half and half; cover it over with flices of Bacon, garniih the Pie with cut Pafle as fancy leads you, and bake it about three or four hours : When it is almofl done, put a glafs of Brandy to it ; let it be quite cold before ufing. Pale de Jambon, Ham Pie. T>ONE the Ham thoroughly, and trim it properly; but in trimming, take particular care to cut off all rufly yellow, fat or lean, till you come quite to the whole- fomc looking Fleih ; foak it according to judgment; if an old Ham, at leaft from one day to another, if freih, about feven or eight hours ; then braze it upon flices of Beef, a pound of pounded Bacon, a pound of Hog's Lard, a pound of Butter, whole Pepper, a large faggot of all forts of fvveet Herbs, and Roots of every kind ; < braze it to three parts done ; then let it cool, and put it into a good thick raifed Pafte, with all the Braze, except the flices of Beef, and the faggot ; put a good large glafs of Brandy to it, and bake it about an hour ; let it cool before ufmg : But if it is to be ferved hot, fkim it very clean, and icrve with a good rclifliing Cul- lis-iauce, without Salt. Pate de Venatfon. Venifon Pie, or Pafly. TJSE the Haunch, or the Neck of Bucks or Does, or of wild Boars or Marcaffins, viz. young Boars or Kids ; lard it as- directed for Beef. All thefe kind of Meat muft be high of Spices for hot, and more fo for cold ; but as moft of thefe Pies are kept cold, though ufed hot, judgment and tafte muft regulate the Sea- foning. D d 402 The PROFESSED COOK. Pate de Poulardes, Dindons, & autres Volallles. Pies of all kinds of Poultry, and wild Fowls. 'TpHEY are ail done after the fame manner, obferv- ing the age and bignefs of the different kinds. A large Fowl or Turkey ; bone it, or only cut out the Breaft-bone ; ftuff it with a good Saty'icon, or drefs it without any Stuffing, but the fame Seasoning as all other frefh Meat; put Slices of Veal, alfo feafoned in the fame manner, into the bottom of the Pie, to feed the principal Meat : lay it upon this, and cover it over with dices of Lard, and fome Butter, and bake it as all other Pies. Pate d' Amiens, en Pate fine. Amiens Pie, with fine Pafte. , a Town in Picardy, famous for Pies. TV/TAKE a Pafte with about half a pound of Flour, a pound of Butter, Salt, and warm Water, and let it reft for two hours before ufing : Trufs a couple of fine Ducks as for boiling, finge them very well on a charcoal fire, and lard them with larding Bacon rolled in Pepper and Salt, Powder of Laurel, Thyme, Bafil, a little Nutmeg, Cloves, Cinnamon, and Coriander : Make a pretty thick railed Pic, and cover the Ducks in it, with dices of Lard, and a good deal of good Butter ; finifh the Pie, and bake it about three hours in a middling Oven, not to take too much colour ; then let it cool fome time : Mix three or four fpoon- fuls of Reftaurant, (viz. rich Jelly-broth) with, a quar- ter of a pound of Butter, and one fpoonful of good Brandy ; boil thefe a Moment together, and when the Pic is about half cold, pour it therein, lhaking it well, to difperfe it properly in every part. Patf The PROFESSED COOK. 403 Pate d' Amiens en Pate blfe. Amiens Pie, in common Pafle. pKEPARE and feafon the Ducks in the fame man- ner as the former ; make a common raifed Pie, and put into it Hog's Lard and Butter ; cover the Ducks therein with flices of Lard, and finifh the Pie : When half baked, add a little Brandy, then finifh the baking, and let it cool. It is very proper alfo, in both thefe Pies, to braze the Ducks to about half, with proper Seafoning, before they are put into the Pie : they will always be tenderer. In regard to the appellation of this laft Pafle, bis means brown, as the French call brown Bread Pain bis. Pate de Perdrix. Partridge Pie. *T*RUSS the Partridges with the legs inwards ; make a little Farce of their Livers, with fcraped Lard, fweet Herbs, and proper Seafoning ; flatten the Breaft- bone, and parboil them in Butter about half an hour, then put them into the Pie, upon flices of Fillet of Veal, well feafoned, and finifh as all others : When done, if for hot, fkim it well, and ferve with a rich relifhing Sauce ; if for cold, put fome good Jelly- broth into it, before it is quite cold. Pate a la Choifi. From the Title. DONE as many Partridges as convenient, and flew the Bones with a little Broth and Gravy ; takers many fat Livers as Partridges, and lard them with Truffles and foaked Anchovies ; pound the Bones, and fift the Liquor, which mix with the Partridge-livers chopped, Truffles, fcraped Lard, Pepper, and Salt fluff the Partridges with this laft, and a few whole Truffles, fome good Butter, and flices of Lard over aH ; bake it as ufual, and add a little Brandy, when it is almoft baked enough. This is meant for a cold Dilh. Dd 2 404 *Tbe PROFESSED COOK. Pate de Pluvlers, Recajjes^ & BecuJJines. Pie of Plovers, Woodcocks, or Snipes. {"^UT them, and throw away the Gizzards ; pound the Guts, and make a Farce with them, with fweet Herbs chopped, proper Seafoning, and chopped Truffles ; mix it with fcraped Lard and Butter, or Gutter alone ; lard the Birds, ftuff them with this Farce, and finifh as all others. . Piite de Pigeons, Ortolans, Callles, Aloud tes, &V. &<;. Pigeon Pie, Quails, and all forts qf fmall Birds, fit for eating. pOR Pigeons, make a Farce with' their Livers chop- ped with fweet Herbs, mixed with Butter and pro- per Seafoning. Quails, gut them, and lard them. Larks, mix the Gut with Lard or Butter, and fweet Herbs, and ftuff them with it ; put a few flices of Veal and Ham into the Difh, and wrap each Bird in a flice. of Lard, one Laurel-leaf, and a little Biittcr ; fmifh in the fame manner as other Pies.- The fame may be done with any other fmall Birds. Pate de (Perigueux). A town in Perigord, famous for thofe Pies, commonly called Perigord Pies. A/TAKE a Farce with Partridge Livers, and Livers of Poultry, a good deal of chopped Truffles, fweet Herbs, fcraped Lard, and Seafoning in moderation ; trufs the Partridges, with the Legs inwards, ftuff them with forne of this Farce, laying fome of it alfo in the bottom of the .Pie ; finge them pretty much on a charcoal fire, and lard them with Lardons, rolled in mixed Spices ; then lay the Birds into the Pie, upon the Farce, with whole Truffles betwixt, a little more Seafoning over all, with Butter and fcraped Lard pounded together ; cover it over with flices of Lard ; finifh the Pie according to fancy, with cut Pafte, and bake The PROFESSED COOK. 405 bake it in the Oven about four or five hours : Obfervc the directions already given, whether it is to be fervcd hot or cold. Tatt de Llevres ? de Lapins. Pic of Hares and Rabbits. IN every kind of Game, if you bone it, pound and flew the Bones with Broth and Cullis, for this makes a better Sauce than any other ; if even for a Ragout for a Pie, mix what Farce you put in it with this Cullis; , lard them, and finifh as ufual. Pate de Faifand* Pheafant Pie. T EAVE it whole, and make a Farce with the Liver chopped, Truffles, fcraped Lard or Butter, a little Pepper and Salt ; lard it as ufual, put fcraped Lard and Butter mixed round the infide of the Pie, and llices of Lard upon it ; finifh as all others. Pate d'Ejlurgeon. Sturgeon Pie. pIES may be made of all forts of Sea and frefh Water Fifh, following the fame method in all the different kinds. I fhall only fpeak of fuch as are mofl in ufe : Sturgeon for Pa e maigre ; Lard it with Eel, feafoned with fine Spices, and chopped fweet Herbs ; for Gras, lard it with Lard, and the fame Seafoning, and put a fufficient quantity of Butter into the Pie, according to the quantity of Fifh ; finifh as all other Pics. Pate de Macreufe. A wild Fowl Pie* yHE Macreufe is a Water Fowl, not common in England ; it refembles a fmall kind of Ducks, which moftly come to London out of Lincolnshire; the market people call them Shuiiers. The Macreufe is a larger Bird, and of cold Blood, for which it is reckoned^ of The PROFESSED COOK; of the Fifti-kind ; and the mofl rigid Paptift will cat it in Lent, or any other Failing-day ; it is miffed like a Duck for a Pie, (or for any thing elfe) larded with Anchovies, feafonedwith Pepper, Salt, and fweet Herbs; put a good quantity of Butter into the Pie, and finifli as all others, Patt de Trulte. Trout Pie (a cold Difli). /~*LEAN it properly; cut off the head and tail, and lard it through and through with Anchovies and Truffles, feafoned as ufual ; fluff it with chopped Truf- fles and fweet Herbs, mixed with Butter ; put the Fifh into a raifed Pie, with a good deal of Butter upon it, and bake it about two hours. Note, that thofe Fifh Pies are equally made with Meat, and are much better than when Meagre. Pat's de Soles. Soal Pie. Ty/f IX five or fix pounded Anchovies with a pound of Butter, or more, half a pound of chopped Truffles, and a little Powder of Bafil ; take up each Soal in four large fillets, and marinate them about two hours in Lemon Juice ; then drain' them, lay a good down of the firft preparation into the Pie, and then fome of the Fifh; fo continue, covering with Butter at the laft ; finilh the fie, and bake it about two hours, Pate de Saumon*- Salmon Pie. TARD it with Eel and Anchovies foaked and feafoned with fine Spices and all forts of fweet Herbs finely chopped ; put Butter under, and over, with fome of the fame Seafoning. Eels, Pikes, or any other kind of Fifties, may be drefled in Pies after the fame manner, either for Gras or Meagre. All Pies of this fort fhould be pretty well reliihed with Lemon, Dd 3 The PROFESSED COOK. 407 Des Tourtes, Pates Chauds & Petites Patt/eries. Of Paftry for Firft-courfe, and fmall for Second, hot or cold. ^Puff-pafte Cruft Pie, is called a Tourte, and a Raifed Cruft Pie is called a Pa'e: The following Difhes are moftly to be done in Puff-pafte, for the Firft-courfe, and Petit* Path the fame, Ailerons, Tourte of Poultry Pinions, CCALD them in boiling Water, and clean them very well ; place a few flices of Lard over them, and ftcw them till about three parts done with good Broth Cullis, a flice of Ham, all forts of fweet Herbs, chopped or whole Mufhrooms, a Faggot, and fome gooci Butter ; prepare the Puff-pafte in the Baking-difh ; put all to- gether into it, with the flices of Lard on the Top ; cover it with Pafte, put a border round it as you lhall think proper, and wet it round with Water, to make the Pafte itick together ; bake it in a gentle Oven : When it is done, cut the Top off properly, and take out the Lard and Faggot ; fkim the Fat very clean, and add what Sauce or Ragout you pleafe. Tourtes de Becajfes, Tourte of Woodcocks. f UT each Woodcock into four, and pound the in- fide, to mix with fcraped Lard, fweet Herbs chop- ped, and proper Seafoning ; put this Farce into the bot- tom of the Pie, and the Meat upon it, with fome Butter, and flices of Lard ; when baked, take out the Lard, and finifh it with a good relifhing Cullis Sauce. Tourte aux Cailleteaux. Tourte of young Quails. q^RUSS the Quails as a Chicken for boiling, legs inwards, make a Farce with the Livers, fcraped Lard, chopped fweet Herbs, and proper Seafoning; lay 408 *Tbe PROFESSED COOK. lay this in the bottom of the Pie ; put the Birds into a Stew-pan, with a good bit of Butter, and four or five large Craw-fifh trimmed ; fry all together about a quar- ter of an hour, then intermix them in the Pic ; feafon it as the Pinion Pie, and bake flowly about an hour or more ; Serve what Sauce you think proper in it. 'Tourte de Fikts de Levrauts. Tourte of Leverets Fillets. /"^UT the Flefh into pieces of what bignefs you think proper, and rub each piece over with fcraped Lard, Pepper and Salt *, put a little Butter upon the Pafle, the Meat upon it, and then more Butter, with a faggot of fweet Herbs, one (lice of Ham, and flices of Lard over all ; finiih the Pie as ufual : When properly baked, take out theLard,Ham, and Faggot ; boil the Bones with Broth and Cullis, (as before directed in Game-articles) to make a good relifhing Sauce, and finifh it as ufual. Tourte de Poles gras. Tourte of fat Livers. OARNISH the bottom of the Pie with pounded Lard ; put the Livers, properly feafoned, upon it, and Butter over, with a faggot of fweet Herbs, one flice of Ham, and a few of larding Bacon; bake it as ufual : When clone, take out the Lard, Ham, and Faggot, fkim the" Fat off very clean, and ierve a good-tafted Cock's- comb Ragout in it. 'Tourtes de Langues de Boeuf, Veau> & Movton. Puff-pafte Pies of Beef, Veal, and Sheep's Tongues. '"PHEY are all prepared after the fame manner, al- lowing for tendernefs in the baking. Whatever Tongues you ufe, fcald and peel them very clean, lard them through and through, and braze to three parts, with good Seafoning ; then let them cool, cut them into what pieces or lhape you plcafc, or leave them whole; make 'The PROFESSED COOK. 409 make a good feafoncd Farce for the bottom of the Pie, and finifh as all the reft : Serve a good relifhing Sauce in it. Tourte de Lapreavx. Tourte of Rabbits. OUT them in pieces, and fcald them a quarter of an hour in boiling Water ; or if made without fcald- ing, it will tafte more of Game : Make a Farce of the Livers, with Lard, and good Seafoning, and place it at the bottom of the Pie; make a Sauce with the Heads and Trimmings of the Rabbits, by flewing with a little "white Wine, Cullis, and good Seafoning ; fift it, to pour into the Pie. 'Tourte de Pigeons. Tourte of Pigeons. CINGE the Pigeons a moment, and trufs them with, the legs inward ; put fome Butter or pounded Lard into the bottom of the Pie, and the Pigeons upon it, and finifh the baking as ulual : When done, fkim the Fat very clean, and pour a good relifhing Ragout into it, made of Sweet-breads, fat Livers, Mulhrooms, Cocks-combs, and hard Yolks of Eggs. If the Pigeons are pretty old, give them a fry in Butter before you put them into the Pie. Tourte de Perdreaux. Tourte of young Partridges. HPRUSS them as the Pigeons, and fluff them with a Farce made of their Livers, chopped Truffles^ or Muihrooms, mixed with Lard or Butter, and pretty high Seafoning; when finifhed as ufual, ferve a Ragout oi: Truffles or Mufhrooms in it, or any other. It" the Par- tridges are pretty old, they ought to be ftcwcd whole for fome time. N. B. As thefe Tourtes, or Puff-paite Pies, may appear at the firft fight to be a mere Recapitulation of the Pates, only made in different Crult ; pleafe to obferve, that, as the Tourtes are to be ferved hot, the Seafoning is not fo high, and that the different kinds ufed ^ to be of young Meat ; except that old Game, or Poultry, arc i for Pates, viz. raifed Cruft Pies. PROFESSED COOK. Tourte de Godiveaux. A raw Forced-meat Tourte. i Have already given an explanation of the word Godiveaux. As it is now to be ufed by itfelf, I fhall ftill give a further account of it, to imprefs the true meaning the more ftrongly on the memory : It is made of any forts of raw Meat, or feveral forts mixed to- gether ; either to Huff any large Brazing-pieces, or to ufe by itfelf : In the latter inflance make it of Fillet of Veal chopped, with Calf s-udder fcalded, raw Breafts of Poultry, Beef Suet, fweet Herbs, Pepper, Salt, Nutmeg, and two or three raw Eggs ; when well pounded, and feafoned, make it into Balls, or in the Form of Saufages; put this into the Pie, and add (if you tdink proper) Artichoke-bottoms, Mufhrooms, Truffles, Sweet-breads, &c. with fome Butter ; finim as all the reft. Tourte de Tendrons de Veau. Tourte of Veal Griftles. [UT the Griftle of a Breait of Veal into middling pieces, and fcald them in boiling Water fome time ; put fome fcraped Lard and Butter into the bottom of the Tourtt, and the Veal upon it, feafoned with Pepper, Salt, whole Mufhrooms, a few flices of Ham, two dices of peeled Lemon, a faggot of fweet Herbs, and flices of Lard over all; bake it about an hour : When done, take out the Lard, Ham, Faggot, and Mufhrooms, or leave the laft ; ikim it very clean ; pour a Cullis a la Reine, or Sauce a la Creme on it. If you would fcrve it with brown Sauce, make a good relifhing Cullis, Tourte de Saucijfe accompagnee. Tourte of Saufages garnifhed with other things. gC ALD large Saufages -in boiling Water, cut each into two, and fkin them ; put a Farce of what you think proper into the bottom of the Pie, and the Saufages upqn it ; about a dozen of fmall Onions half-boiled, fat Livers *fhe PROFESSED COOK., 411 Livers, or others, a few Truffles or Muflirooms cut in Dice, a little Seafoning, fome good Butter, and a fag- got of fweet Herbs, all covered over with flices of Lard ; finifh it in the ufual manner : When done, take out the Lard and Faggot, fkim the Fat, and ferve with Spanifh Sauce, or any other, in the Pie. Tourte a la Conde. Conde, the Title of one of the Princes of the Blood. CCALD fome fmall Onions and Saufages as in the lafl Receipt ; boil a piece of pickled Pork till about half done, and cut it into thin flices ; put a Farce into the bottom of the Pie, made of chopped Livers of Poultry, fcraped Lard, and light Seafoning ; put upon this a fmall Chicken, cut in Quarters, or the Pinions of any Poultry fcalded properly ; upon this, the Saufages, pickled Pork, and Onions, intermixed with a little more Seafoning, fome good Butter, and flices of Lard at the Top ; when well baked and the Fat fkimmed off, make a Sauce with good rich Confommee, a bit of Butter rolled in Flour, a little fcalded chopped Parfley, and a good Lemon Squeeze : When ready to ferve, pour this into the Pie. Vourte de Lafaques. A Dumpling Pafte Pie. Vf AKE a Puff-pafle with Flour, Eggs, Butter, Salt, and cold Water j when it is well worked, let it reft fome time ; then roll half of it in very thin Sheets, and cut it into fmall pieces ; put them into boiling Water with a little Salt ; let them boil a few minutes, and take care to feparate them in the boiling ; then put them into frelh Water a moment, and drain it out; make a Pie of the remainder of the Pafte, with Butter and Parmefan Cheefe, at the bottom ; then a down of the fcalded Pafte, and one of Truffles, or Muflirooms, mix- ed with Butter or pounded Lard ; then more Pafle, and fo on till all is laid one over the other; finifli with the Butter 412 The PROFE ss ED COOK. Butter and Cheefe ; cover it over with Pafte as all others, bake it flowly about an hour and a half, and ferve without any thing elfe. Tourte de Viandes blanches. Tourte of white Meats. KE Chickens, Fowls, Turkey-poults, Ducklings, or any other forts, finge them, and cut them in quar- ters ; make a feafoned Forced-meat to put under and over in the Pie : When j.lone as ufual, ferve what Sauce or Ragout you think proper in it. Tourte de Filets de Mouton a la Robert. Tourte of Fillets of Mutton with Onions. VJ AKE a Godlveaux Farce as for the Tourte under that name ; cut the Fillet of a Neck of Mutton into thin fiices, and a few Onions in the fame manner ; put fome of the Godiveaux in the bottom of the Pic, then fome of the Mutton, and flices of Onions upon it, with a little Pepper and Salt ; continue in the fame manner till all is laid, then place Butter and thin fiices of Lard over it ; finifh the Pie, and bake it about an hour and a half, or more, according to its bignefs. When clone, take out the Lard, fkim it very well, add a Cullis-iauce, with a little Muftard well mixed therein, and lhake the Pie to difperfe it into every Part. Tourte en Puifs. Putt, a Well or Wells. ^JpAKE fix or eight large Onions, fcopeagood hollow in the infide, without cutting through, and fcald them in boiling Water a moment, then drain them; make a Farce with fcalded Sweet-breads, Mnflirooms, Truffles, fcraped Lard, Pepper, Salt, chopped Shallots, Parfley, and two Yolks of Eggs : fill the Onions with this Farce, and place fome of it in the bottom of the Pie ; put the Onions upon it with fome good Butter, and The PROFESSED COOK. 413 and finifh the Pic as ufual ; bake it about two hours in a middling Oven, and ferve with a good Sauce, or a Sweet-bread Ragout in it, fourte de Cmnetons au Vm de Champagne. Tourte of Ducklings, with white Wine. CCALD a couple of Ducklings, and clean them pro- perly ; cut each into quarters, and put them into a Pie upon a good Farce, with two dices of peeled Lemon over them, to keep them white, and feafon as other Poultry ; mix two glafles of white Wine with fomegood Cullis, and boil it fome time together to reduce ifto a good Sauce-confiftence ; Serve this Sauce in the Pie. Tourte au Zcphir. VfAKE a Pafte as directed in Pdte feuillete in Pafte Ar- ticles ; roll a couple of Sheets with the Rolling- pin, much the fame thicknefs; put thefe one upon ano- ther in the Baking-pan, pinch them together as if the Meat was within them ; bafte them with Eggs, and bake them; when baked enough, cut them round; (and if the Pafte is well made, the infide will be puffed up, and taken off eafily;) take out all the Pudding Crnft or Dough, and ferve a Ragout of any fort, or minced Meat, or Fifh therein, with any Sauce. N. B. This is called Zepkir by that doughy Pafte being taken out, meaning gutted, as is the Caldron and Chitterlings ct a Calf, &c. when gutted, it is called Zepbir, viz. Entrails. Sea the Explanation under Veal Articles. Tourte de Lapin au Zcpbir. Tourte of Rabbit. See the following Explanation. f UT a Rabbit into pieces as for a Fricaflee ; put them into a Stew-pan with a good bit of Butter, Muih- rooms, and d faggot of fweet Herbs ; when half doiu- r add. 4 14 Tfo PROFESSED COOK. add two glaffcs of white Wine, fome Cullis and a fcalded Sweet-bread ; feafoii it of a good reliihing tafte : Serve this Ragout in the fame forts of Pic as the laft. Tourte de Macaroni au Zcpblr. CCALD the Macaroni, and boil it in good Broth and Hog's Lard ; when it is tender and thick, put fome Parmefan Cheelc to it, and ferve it in the fame fort of Tourte, with fome good Veal Cullis in it. Tourte d'Oeufs. Tourte of Eggs. \/rIX fome chopped fwect Herbs, with a good bit of Butter, Pepper, Salt, and Nutmeg ; put it into the bottom of the Pafte made after the direction of Demi-feuittetage 9 with fome good Butter, what quantity of hard Eggs you pleafe cut into quarters, and fome raw ones beat up as for an Omelet ; finrfh the Pie as ufual : You may add a Caper Sauce, when ready, or a Cream Sauce. Tourtes de Soles. Tourte of Soals. TJ SE the fame kind of Pafte as the former, and put a good Farce into the bottom. If Meagre, make it with Fifh and good Seafoning : If Gras, with Breafts of roafted Poultry : Boil the Soals a Moment, then take up four large fillets of each, lay them upon the Farce, with a little Pepper, Salt, and Butter : When done, add what Sauce you pleafe. Mackerels are done after the fame manner. Tourte de Moules & de Huitres. Tourte of Oyfters and Muflels. "DOIL the Oyfters in their own liquor, and beard them ; then mix them with Butter, Pepper, Nut-' meg, Shallots, and Parfley ; ferve with Sauce a la Be- chamel. PROFESSED COOK. 41* chamel Muffcls are done the fame, when well picked one by one ; you may alfo ferve either with Sauce att, Verjm. See the Sauce Articles. Tourte de Cabilliot. Tourte of Cod, &c. &c. ("JUT it into middling pieces, and fry it in Butter a moment, with a faggot of fweet Herbs ; then put it into a Bechamel-fauce, or Anchovies or Crawfilh Cullis, and warm it without boiling : Serve it in Tourte aux Ze- phlr. Tourte de Moriie is done after the fame manner, without Salt. The remainder of plain boiled Cod or any other Fiih will do for thofe Pies, only warming it in what Sauce you pleafe, and ferve it in Pie-cruft, made after the Zephir direction. Tourte d'EJlurgeons, Tourte d'AnguiHes, de Brockets & dt Carpet. Tourte of Sturgeon, Eels, Pike, Carp, &c. npURBOT, Whitings, Smelts, or all thefe kinds of Fifli, and alfo Perches, are done after the fame man- ner ; you may either prepare each in a Stew-pan as a Ragout or Fricaflee, or bake it in a lefs rich Pafte, and ferve any Sauce or Ragout you think proper in it. Des petit s Pates de Godiveaux. Forced Meat Petty Patties. V/TAKE a Farce as directed for Pate de Godiveaux, only chop it rather finer ; and a Pafte as the FeuiUetage, viz. rich Puff-pafte ; cut it to the bignefs of the Patty Moulds, fill them with this Farce, being firft rubbed with butter, and cover them with the fame Pafte ; bake thefe in a middling-heated Oven about three quarters of an hour ; when ready to ferve, add a little warm Cullis with a Lemon Squeeze. Petit 4 1 6 he PROFESSED COOK. Petlts Pates en Sauciffes. Petty Patties in the form of Saufages. A/TAKE a Farce as the preceding, wrap it up in Puff- pafte in the form of fliort thick Saufagcs, and cut fome of the Pafte length-ways ; roll it in the form of n fmall rope to twift round it according to fancy, and finifli it as the former. Thefe differences are proper upon a large Table, where two Dimes of the fame prepara- tion are ferved ; and mow the ingenuity of the workman. Petlts Pates a la Reine. Queen Patties, from the Sauce fo called. T JSE the fort of Pafte as for the two former, and rub the Moulds with Butter before you put the Pafte therein; bake them in a pretty quick Oven to make the Pafte rife the better : if you fear their taking too much Colour, put a Sheet of Paper over. Take minced Breafts of roaft- ed Chickens, Fowls or Turkey, Hare, Partridges, or any thing elfe, and make them reliming with Cream or Cullis, accordingly as you would have them white or brown, and pour it in the Patties when you are juft ready to ferve. When the Farce is prepared with Cullis, it is commonly baked in the Cruft, and the Cullis poured in after they are baked. This laft is called Petlts Pales an Jus, viz. Gravy or Cullis : both are the eflence of Meat. Pet'its Pates d la Becbamel are much the fame as d la Reine; they are called after the name of the Sauces, which only differ in fome very trifling alterations. See Sauce d /rf Reine, and Bechamel. Petits Pates an Pontife. From the Sauce. (See the Sauce Articles). Petty Patties, with Pontiff Sauce. TV/fAKE a raifed Pafte, and prepare a little Farce with Breafts of roafted Poultry, or the remainder of Sweet-breads, chopped fweet Herbs, and proper Seafon- ing; The PROFESSED COOK. 417 ing ; put this into the bottom of the Patties, with fat Livers, and fliced Truffles upon it', a little fcraped Lard, and then the fame Farce over all ; bake thefe forts of Patties a pretty good while : When done, make a little hole at the top, to pour in a Sauce au Pontife* You make make Petits Pates drejfe, viz. Raifed Cruft, with any forts of Meat, either minced or cut into thin flices ; ; it is the Sauce you add to it that gives the Name, In regard to Mufhrooms, Truffles, Morels, . Afparagus, or any kind of Greens, you may make Patties of them alfo ; but thefe are called by the Subftance, and not the Sauce you add thereto ; for it is moflly either with Cream or Cullis, with proper Seafoning, according as the quality of the thing ufed may require. I lhall give no further directions, but only add the names by which Patties are ferved ; hoping the former explanation fufficient, without crowding more repeti- tions; but as people unacquainted with the names, are anxious to know whether any thing particular is meant, more than has been given already ; and to make all familiar with Bills of Fare, (as great merit is often put upon their not being underftood) they are as follows. Petits Pates de ce qiie Von veut. Patties of what you pleafe. Petit Pates a hi Choijy. Patties with Sweet-bread, &c. Petits Pates a la Perigord. Patties with a Farce mixed with Truffles. Petits Pates a la Neffe. With Udders, &c. minced. Petits Pates a la Mincelle. With minced Meat of any kind. Petits Pates de Gibier. With any forts of Game. Petits Pates de Poijfon. With any kind of Filh. Petits Pates de Poijbn aux Ecrevifes. With Crawfifh Butter, or Cullis. Petits Pates de Poi/on a la Crime. With Bechamel or Cream Sauce. E e 418 The PROFESSED COOK. Petlts Pates d'Oei'.fs. Patties with Eggs. Pctits Pates de Foies & Laitances* With Livers and Rocs* Whoever has perufed this Book with care, will know how to feafon each Article of which thole Petit 3 Pates are compofed. Des fatfrtes & autres Pattfferies cT Entremets. Of TARTS and other SECOND-COURSE PASTRY. Fruits in Paflry are equally called Tourtcs as thofe before-mentioned with Meat. lourte de Cerifes froides. Cold Cherry Tarts. TiTAKE a Compote, (viz. Stew) of ftoned Cherries, with half as much Sugar as for preferving, (or they may be prepared without floning) put this into a rich Puif-pafte, and bits of Pafte upon it, cut and laid ac- cording to fancy ; it requires no longer time to bake, than is neceflary for the Pafte to be done of a good Colour. This and other forts are alfo done in Pa lie as directed for Demi-feuilktage ; but then the Fruit is put in raw, and Sugar added according to judgment. Raile a proper border according to the bignefs of the Baking- diih, and bake it longer than the firft direction. This laft is ufed either hot or cold. Tourte de Frambolfes. Rafberry Tart. ClMMER the Ralberries a moment in a Syrup ; then let them cool, and finifh the Tart as the firft direc- tion for Cherries. PROFESSED COOK. 'Tonrte de Fraifes d la Glace. Tart of Strawberries and Ice Cream. VJ AKE an Almond Pafte as directed in Page 397, put it into a Baking-difh, and raife a border as to any other forts of Pafte ; it requires but a Ihort time to bake, and very little heat : juft before you are ready to ferve, put Ice Cream into it not very hard, and then the Straw- berries. This Ice Cream is made with a pint of good Cream, and Sugar fufficient to make it pretty fweet, a little Orange-flower Water, and two Yolks of Eggs ; put it on the Fire till it is ready to boil ; ftir it to mix the Eggs very well, and when it is cold, put it into a mould to ice, as mail be explained in Ice Cream Ar- ticles : You may allb boil Piftachio-nuts in this Cream, and fift it before icing. Tourre d'Abricots. Apricock Tart. (^UT each in two, and break the ftones to get at the kernels; if the Fruit is not ripe enough, boil them a little while in Water ; then drain them very well, and put them into the Pafte with Sugar according^ to judg- ment, a few bits of preferved Lemon, and half a kernel upon each Piece ; cover it with the fame fort of Pafte, and ftrcw a little Powder Sugar over it to give it a glaze, which it will take in baking. Vourte de Francbipane. Italian Tart, after Frangipani, a proper Name. VI IX three Eggs with a pint of Cream, two or three v '' fpoomuls of Flour, and a proper quantity of \ ear ; boil thcfe together about half an hour, ftirnng continually ; then add fome Almond Bifcuits, called Macaroni Drops, bruifed to powder, a little Lemon Peel minced very fine, a bit of Butter, two Yolks o Eggs, a little of the Orange Flower dried and pounc- ed, or a few drops of Orange Flower \\ ater ; E e z the The PROFESSED COOK. the bed fort of Pafte, viz. au Feuilletage, or Zepbir ; put the Cream into it, and a few bars of Pafte over, laid according to fancy, or cut in flowers; fugar it over to give a glaze, and ferve cold. I'ourte a la Mo'e'le. Marrow Tart. 'T'AKE a Cream as the preceding, but inftead of Butter ufe Beef Marrow melted and fifted in a ficve, and four Whites of Eggs well frothed ; put no cover of any fort upon it, only a good high border round the edge ; when it is baked, ftrew fome Powder Sugar over, and glaze it with the Salamander. Tourte d'Amandes. Almond Tart. IT is done as the Italian Franchipane, putting a good many pounded fweet Almonds into the Cream, and a few bitter ones with them. Tourte de Vcrjus. Tart of Verjuice Grapes, or any others. CTONE the -Grapes, and fcald them a moment in boiling Water ; then drain them very well, and fim- mer a little in a rich Syrup ; when this is cold, put it into the Pafte without covering ; glaze the border of the Tart with Sugar. I'ourte de Mufcat. Tart of Mufcado, or fweet Grapes. |T is done much after the fame manner as the Ver- juice, excepting that the fweet Grapes are not fcald- ed, nor fo much Sugar or Syrup put to them. The PR o FE SSE D COOK. 421 Tourte de Pijlacbe. Tart of Piftachio Nuts. Flour of Rice with three or four Yolks of Eggs, Orange Flower dried and chopped, Cream, and Sugar ; boil it about half an hour, ftirring con- tinually ; then take it off, and add a quarter of a pound of pounded Piftachio Nuts, and a bit of pre- ferred Citron ; iiniih it as ufual : If you would have it iced, make it as directed for Strawberries, putting the Nuts upon the iced Cream. N. B. Although the Flower of the Orange Tree is here recom- mended, and in feveral other Direftions ; as it is not fo common in England, a few drops of the Water will anfwer the fame end equally well. Tourte a la Cbantilli. Ckantilliy a fmall town near Paris, a little Orange Flower Water into three pints of Cream, froth it like Whites of Eggs, and take up the Froth as it is raifed ; when finilhed, add a little rafped Lemon Peel, and Sugar Powder, at difcretion : Ice it a little, and ferve in an Almond Cruft. Courts de Pemmes. Apple Tart. the Apples, clean out the kernels, and boil them to a Marmalade, with a few drops of Wa- ter, a fufficient quantity of Sugar, a little Cinnamon, and a Lemon Squeeze ; you may alfo add a bit of the Rind : When done, take out the Lemon Peel and Cinnamon; ufe the Pate de Feuilletage, cover it with the fame, and glaze it with Sugar. Tourte de Poires. Pear Tart. pEEL the Pears, cut them into quarters, take out the kernels, and if they are large, and pretty green, E e 3 boil pEEL "422 The PROFESSED COOK. boil them to half in Water, . fimmer them fomc time in a good rich Syrup, and bake them in the Tart made of Pate a Demi-feuittetage. See Pafle Articles. Tourte de Prunes. Plum Tarts. *TpHE large kinds ufed for Tarts muft be fplit in two : Put a good quantity of Sugar, both under and over them, and ufe the fame Pafle as the lail, with the Top- crufl the fame, and glaze it to give it a better look on the Table. In regard to glazing any fort of Tarts, it is no further neceflary than agreeable, as many People like the Cruft without its beinc; glazed. o o Tourtes d'Epinards. Spinach Tarts. cCALD the Spinach in boiling Water, and drain it very well to chop ; then flew it in Butter and Cream, with a little Salt, Sugar, a few fmall bits of dried Comfit-citron, and a few drops of Orange Flower Wa- ter; ufe either the fineft Puff Pafle, or the fecond. dc Grofeilles vertes. Green Goofberry Tarts. may either ufe them whole, or make a Mar- malade of them, with a good Syrup : This lafl is recommended as the befl method ; for by this means you can judge eaiily how fweet they are, and ought to be, to pleafe ; for the Marmalade, (if large) they ought to be Honed. Tonne de Chocolat, &? Tourte de Cafe. Chocolate and Coffee Tarts. TV/flX a little Flour and Cream, with a proportionable quantity of Chocolate, a bit of Sugar, and three Eggs ; boil it about half an hour, flirring continually, for fear it ihould catch at bottom ; put it into the Pafle, The P R O F E S S E D C O O K. 423 Pafte, and Whites of Eggs beat up and frothed upon it ; glaze it with Sugar. That of Coffee is done after the fame manner, boil- ing one or two Diflies of good clear Coffee, with the Cream, inftead of the Chocolate ; finifh it after the uiual manner, without Top-cruft. a la Payftmnc. Tarts the common, or Country-fashion. '"PAKE a frem Cream Cheefe, made the preceding day, or only made five or fix hours before ; mix a bit of Butter and a few Eggs with a little Salt ; make the Pafte pretty thick, and the top the fame; bake it, without glazing the Top-cruft, or border. Tourte de Trufes, a la Glace. Truffle Tart, iced. CQAK a few Truffles in warm Water; then clean them very well with a brufh, and boil them in a pint of Cream, and a quarter of a pound of Sugar, till the Cream is reduced to half; take out the Truffles, to pound very fine, then mix them with the Cream ; ice it, and ferve with Almond Pafte Cruft. foute tf Entremets de ce que Yon vent. Second-courfe Paftry of any kind of Fruits or Jelly. *"pHESE Tourtes may be made with any kind of pre- fcrved Fruit that have been before at Table, or fuch as lofe their colour or goodnefs. Obierve to cover all preferved Fruit with Pafte cut in flowers, or any other ihape, as it hinders it from turning black in the Oven ; yet for thofe made with frefh or raw Fruit it is not neceflary, unlefs by choice. fourtes made of 'jelly. Bake the Cruft firft, and let it cool ; then put the Jelly upon it ; if of different forts it will look the better, as is done in Croqwnte. D d 4 Pelitts 424 be PROFESSED COOK. Petites Jaloufis. (From a blind Window or Grate, where cloiflered Nuns, or Spnnifh Wives are fpoken to, &c.) T> OLL the Pafte pretty thick, and cut it in fmall fquare pieces ; make three or four holes, or rather finkings, and rub them over with Yolks of Eggs, or glaze them with Sugar; when done, fill each hole with different kinds of Sweet-meats or Jelly. Obferve that thofe little Patifleries are to be done with the bcft Puff Pafte, Tartelettes a Id Crime. Cuftard in Pafte. TV/fAKE a Cream as directed for the France/pane ; let it cool, and prepare the Pafte in moulds, as for Petit Pates ; put feme of this Cream into it, with a few bits of Pafte crofs-ways at top ; bake about half an hour, and glaze with Sugar. Tartelette & la Bonne ; this is done in Petit Pate-pans. as the former ; bake the Pafte, then fill it with Sweet- meats, or preferred Fruits of any kind, or a cold Mar- malade, well prepared. Tartelettes de Majfcpa'ms. Tartlets of Sugar Pafte, ^pURN fome Almond Pafte in different fliapes and fizes ; bake it a moment in a very flow Oven, and when it is cold, fill each with what forts of Jelly or Sweet.meats you think proper. You may alfo fill this Pafte with the fame fort of Cream, as directed for the Tourte a la Cbantitti', then they are called by that name. All Tartelettes^ viz. fmall Tarts, may be made with any forts of Creams, as directed for Tarts ; the difference is only for the fake of variety on the Table : Alfo all Creams, as directed here, without Fruits, as Coffee, Chocolate, &c, may be ferved upon a Difh fingly, or with only a low Pafte border round, which gives them a better look on the Table, The PROFESSED COOK. 425 Rijjblles d y Entremets d O I L a pint of Cream until it is reduced to half, with a quarter of a pound of Sugar ; then take it off the fire, put a few bruifed Macaroni-drops into it, Lemon-peel finely chopped, and fix Whites of Eggs well beat up ; put the Table-difh on an Afh-fire, pour the Cream into it, and cover it with a Brazing-pan Cover, with a little fire upon it : If it does not take colour enough in this manner, colour it with a Salamander ; it ought to be a fine brown, not too much done, but to ihake like a Jelly ; and muft be ferved hot. Crime au Cbapekt. From the Border made in the form of Beads. t> O I L a pint of Cream to reduce it to half, with Lemon -peel, Cinnamon, Coriander- feed, Sugar, and the Skin of a Fowl's Gizzard chopped ; ftrain it in a Stamine : Prepare a border for the Dilh, with fome pounded Chocolate, a fpoonful of Gum-dragon melted thick, and lifted through a Cloth ; put fine Sugar to it until it becomes a hard Pafte, roll bits of it into beads, put them to dry, and garnifh the Difh round with them. The Cream muft be finifhed as the former, only left white ; the Beads are joined together with caramelled Sugar in the form of croffcs, or any other, and made to Hand up round the Cream. F f 4 The PROFESSED COOK. Creme en Quadrille. Four Squares, or Partitions of four Colours. TV/TAKE a bit of hard Pafte with Flour, one Yolk of an Egg, and half of the White ; make a border with part of it, and four partitions in the Difh of what fhape you pleafe ; rub the bottom with Yolks of Eggs to make the Pafte ftick, and bake it a moment : Boil a pint of Cream, reduce it to three parts, and add fine Sugar in it ; mix part of it with fomc ready- boiled Chocolate, which you put in one partition ; alfo one part mixed with Caramel Sugar, and put it in the partition over-againft the firit : Add four Yolks of Eggs to the remainder to fill the two others, and drew Nonpareils upon one of them. Cr$me a la Croix de Maltbe. Malta Crofs. a Malta Crofs with the fame fort of Pafte as the former upon the Diih intended for table, and bake it as the lail ; put a white Cream in the middle, and fome mixed with Coffee round it ; bake it be- tween two Afhes-fires, which is alfo called Bain-Marie, for Creems. Creme d la Sultane. Turkiih Cream. T) O I L and reduce a pint of Cream to three parts, with Sugar and Lemon-peel : When it is half cold, add a little Flour, and fix Yolks of Eggs ; fift it in a Sieve, and pour it on the Table-difh to bake like the laft, without colouring : When half done, put fome preferved Orange-flower upon it, fo as to appear when it is done. Thefe Orange-flowers are dried and prepared like burnt Almonds : Almonds after this manner may ferve to garnifh this Cream : They are both called after the fame name, viz. Pralinfe,, Creme The PROFESSED COOK. 441 Creme a I'AbbeJfe. The Lady Abbefs of a Convent. Nuns Cream. "DOIL a pint of Cream, with Cinnamon, Coriander- feed, Lemon-peel, and Sugar; reduce it to three parts ; mix fix Yolks of Eggs with it, and fift it in a Sieve ; then add burnt Orange-flowers, dried pre- fervcd Citron, a few Macaroni-bifcuits bruifed, and a bit of .Chocolate pounded ; and finiih it as the former, between two ilow Fires. Creme a la Marie:. Bride Cream. DEAT up fix Yolks of Eggs, and two of the Whites, with a fpoonful of Flour, Lemon-peel chopped very fine, a little Orange-flowers, Chocolate, and Ma- | caroni as the laft, half a pint of Cream, and a good i quantity of Sugar, according to tafte ; boil it on the Fire about a quarter of an hour ; then pour it on the Dim ; colour the top with a hot Shovel. Creme frite. Fried Cream. T> O I L a pint of Cream with Sugar, Lemon-peel, Coriander-feed, and Cinnamon ; reduce it to^half ; { then mix fix Yolks of Eggs beat up, and fift it in^a i Sieve ; bake as all others, only rather more when it is to be ufed cold ; cut it into fmall fquare pieces, or in r any other ihape ; flour them to fry, and ferve with a Sugar-glaze; which is done eafily, by ftrewing a little Sugar-powder, and applying a hot Shovel. Autre Creme frite. Another fried Cream. T>EAT up three fpoonfuls of Flour with fix whole ' Eggs, half a pint of Cream, Macaroni-bifcuits bruifed, Citron-chips, Orange -flowers, and Sugar; toil all together, ftirring continually : When it boiled 442 be PROFESSED COOK. boiled quite thick, drop it upon a Difh floured at the bottom, about a fpoonful feparately, and flour it again over ; let it cool, and fry it as the lafl : You may glaze fome, and. ferve fome without glazing. Creme de Cbocolat. Chocolate Cream. T>OIL a quarter of a pound of Chocolate, with three half-pints of Cream, and Sugar in proportion ; re- duce it by boiling to about one pint ; add fix Yolks of Eggs beat up, and mix it very well ; bake it be- tween two Fires as other Creams, without Border. Creme de Cajfe. Coffee Cream. I X three cups of good Coffee, with one pint of Cream, and Sugar according to tafle ; boil them together, and reduce them about one third : Obfcrve, that the Coffee muft be done as if it was for drinking alone, and fettled very clear, before you mix it with the Cream. Finilh this as the laft. Creme d* Herbages de ce que Pon veut. Cream of any kind of Garden Herbs. "DOIL three half-pints of Cream to one pint, with Sugar fufEcient ; a few minutes before you take it off the Fire, put what Herbs you think proper therein, juft long enough to give it the tafte of whatever it is, as Tea, Anife-feed, Charvil, Taragon, Celery, Parfley, fee, &c. add a fpoonful of Flour, and fix Yolks of ggs ; mix it well together, fift it in a Sieve upon the Table-dim, and finifh it as the laft. It is called by the name of the Herbs or Seeds that are ufed. Creme Velotttee. Velontee, velveted, foft, rich, requiring no addition. HP H I S is the fame Cream as directed in the fecond Cream an Cbatelet ; it is only ferved in the Table- difh 57^ PROFESSED COOK:. difli alone, without any Border or garnifliing, and kept very white in the baking between Alhcs-fire. Creme Brules. Burnt Cream. T)EAT up a fpoonful of Flour with' fix Yolfcs of Eggs and four of the Whites, Orange-flowers, Citron, and Macaroni-drops, all finely chopped, three half-pints of Cream, and fome Sugar ; boil it about half an hour on a ilow Fire, ftirring constantly ; when it is reduced to about one third part, and is pretty thick, pour it on the Table-difti : Make a Ca- ramel with Sugar and Water ; when it is of a fine Cinnamon colour, pour it gently round, and over part of the Cream : You may alfo brown it with a hot Salamander or Shovel, and keep it a while, like the reit, on a very flow heat. Cre.we de Vermlcel, ou de Cream with Vermicelli, or Rice. T>OIL fome Vermicelli or Rice in Milk until it is a Marmalade; let it cool, and mix it very well with a pint of Cream, Macaroni - drops, Orange- flowers, and Lemon-peel, all chopped very fine, with a little pounded Cinnamon, five whole Eggs well beat up, and Sugar-powder according to tafle $ pour it on the Table-difh ; bake it as ufual, or in a foft Oven. Crtmc a la Strajboitrg. A City in Alfatia, or the Inventor's Name. "DOIL a pint of Cream and Sugar, and' reduce it to about half; put the Skin of a Gizzard chopped therein, a moment before you take it off the Fire ; put the Difh on a very flow Fire a little while ; then fift the Cream in it, when it has been a little \vhile between two Fires as ufual ; ice it on the fame Difh without ftirring it. Crem 444- W* PROFESSED COOK* Creme a la Dauphine. Dauphin Cream. T3EAT up fix Yolks of Eggs, and a fpoonful of Flour, Sugar, Orange-flowers, Citron, Macaroni- drops, and a pint of Cream ; boil it about half an hour, flirring continually, and add a little Cream, if it become too thick in the boiling : When it is almoft cold, put the Whites of four Eggs beat up to it, and pour part of the Cream into the Dim; then place flices of Spunge-biicuits, or any other forts therein, then Cream, and fo on, fmifhing with the Cream ; bake it in the Oven, and glaze it, as already directed for Cream-glazing. Creme au Gratia... Glazed Cream. "DEAT up half a dozen of Eggs, and a fpoonful of Flour, chopped preferred Citron, Macaroni, and Orange-flowers, Pralinees, and a pint of Cream and Sugar ; put the Dim on a pretty fmart Fire, and pour the Cream into it by little and little, to catch at bot- tom without burning; it only requires proper atten- tion to make a very palatable Cream : When done, glaze the top with a little Sugar, and a hot Shovel or Salamander. Crime au Caramel. Caramel Cream. I) OIL a pint of Cream, with Lemon-peel and Cori- ander-feed ; ftrain it, and make a Caramel, as di- rected for Craquante au Caramel ; when it is of a good Colour, mix it with the Cream, and give it a boiling ; then add five or fix Yolks of Eggs, beat up with a fpoonful of Flour ; boil all together a moment, and fmifh it as ufual between two flow Fires. Creme PROFESSED COOK; 445 .Creme Meringuee. Whites of Eggs frothed, called Meringuee: Alfo a Syringe, made on purpofe to fquirt a thick Cream to fry. JO EAT up fix Yolks of Eggs, with one fpoonful of Flour, preferved Citron, Orange-flowers, and Ma- caroni-drops, all finely chopped, a pint of Cream and Sugar ; boil together {lowly about half an hour ; then put it on the Table-difh, and fmooth it even with a knife ; froth up the" Whites with a little Sugar, put the Froth as it is whipped upon the Cream, and riniih it Sugar-loaf famion : It will (land fo, if the Eggs are well beat up : Strew a little fine Powder- fugar over it, and bake it in a mild Oven, as for ^ifcuits. Autre Creme Meringuie* Another frothed Cream. "D EAT up the fame quantity of Eggs with a fpoon- ful of Flour or two ; boil half a pint of Cream, with Cinnamon, Coriander-feeds, and one Bay-leaf; put the Eggs to it, to boil and thicken a moment : It muft be pretty thick, which you may do by adding Flour and Sugar, according to difcretion ; warm fome frying Hog's Lard, and when hot, fquirt the Cream into it to fry of a fine colour. Creme fonffiie. Rajfed, or Puff Cream. pREPARE a Cream as the firft Meringuee ; boil it in the fame manner ; then add fix Yolks of Eggs beat up, and mix all together with a little more Cream ; put it upon the Table-dim, and bake it in a middling Oven ; it will rite pretty high ; and to keep it fo, leave it in the Oven till you are ready to fervc, as, it will fink if it is fuffered to cool. Creme 446 %% e PROFESSED COOK. Cvbne ti la Reins. Queen's Cream. T5OIL a pint of Cream till half reduced, \vith fine Sugar, and Orange-flower Water : When half cold, mix it with fix Whites of Eggs well beat up ; bake it between two very moderate Fires, and let it remain in its natural colour. Creme d'Oeufs d I'Eau. Eggs and Water Cream." TJOIL a pint of Water to about half flowly, with Cinnamon, Coriander-Feeds, Lemon-peel, Orange- flower Water, a fmall quantity ,of Sugar, and pre- ferved Citron ; let it cool a while, then mix fix Yolks of Eggs, and a fpoonful of Flour, well beat up toge- ther ; fift it in a Sieve, and bake it between two flow Fires ; colour it brown, with a little powdered Sugar and a hot Salamander. Crbne an Blanc-Mange. Cream like Blanc Mange. pOUND a quarter of a pound of fweet Almonds, and the Breaft of a roafted Fowl ; add fix Yolks of Eggs, a few fpoonfuls of good Cullis, a little Water boiled with Coriander, and a little Sugar ; ftrain it in a fifting Cloth feveral times, rubbing with a wooden Spoon ; bake it as the former. Crime tFEcrevijfcs. Craw - fifli Cream. "DOIL a pint of Cream and fine Sugar; reduce it to about half; pound the Carcafes of eight or more Craw-fiih, put them to this Cream, with the Skin of a Fowl's Gizzard, and boil for about a quarter of an hour; then fift it as the laft, and finiih it after the fame manner : You may ferve it in its natural colour, or ice it. Cfemt The PROFESSED COOK. 447 dime Bacbique ; or Bucchus, from Bacchanal's Feaft, kept in honour of the God of Wine, as the Re- ceipt mows. 13 OIL three half-pints of fweet Wine for about a quarter of an hour with a little Sugar ; when half cold, add to it one dozen Yolks of Eggs well beat up ; bake it as ufual, and ice it afterwards, Crt,\ie a la Eourgogm. Burgundy Cream. ID O I L a pint of Milk, with a bit of Lemon-peel, Orange-flower Water, and a bit of Sugar; boil alfo a quarter of a pound of Rice in a little Water till it is tender and becomes thick ; then add the Milk to it by little and little, until all is boiled quite thick ; lift it in a Stamine as a Cullis, and mix it well with. fix or eight Whites of Eggs well beat up ; put it into the Table-dim, and bake it in a mild Oven, or with a Brazing-pan Cover : When ready to ferve, glaze it with a little Sugar flrewed over it, and the Salamander or hot Shovel, to catch llightly upon the Sugar. Ct'lme dc Ris au Bouillon. Rice Cream boiled in Broth. OOIL about a quarter of a pound of Rice in Broth, until it is boiled very tender and pretty thick, adding a couple of bitter Almonds pounded, when half boiled, a little Coriander, and fome good Cullis ; boil all together fome time, then ftrain it in a Sta- mine, and finim it as ufual ; ferve hot. A Rice Cream is alfo made to ferve cold, with Rice Flour, Cream, Lemon-peel, and Sugar; boil it fome time, fift as the firfl, and finim it in the fame manner as all cold Cream. Moft Creams ought to be ferved cold, as they are commonly eaten at the latter part of the Repaft : If it is ferved hot, then it is neither one nor the other, Creme 448 *The PROFESSED COOK. Creme a la Ducbeffe. See Cream d la Sultane. T T is prepared the fame on the firft part, only glazed with whipped Whites of Eggs and Sugar when ready to fcrve, and coloured with a hot Shovel, inftead of being garnifhed with Orange-flowers preferved ; or burnt, like what is called burnt Almonds. Creme a la Nourrice. Nurfe Fafhion, or Nurfe Cream. 1DEAT up fix Yolks of Eggs and two Whites, with a fpoonful of Flour, a pint of Cream, Sugar, Ci- tron, Orange-flowers, and Macaror)i-drops, as before directed ; boil thefe together, flirring continually : When it is grown pretty thick, pour it upon the Dilh for Table ; fimmer it a good while on a flow Fire, fufficient to make it catch a little, and colour the top with a hot Shovel. Ba'.gnets Italiens. Fritures, Italian Fafhion. T> O I L a quarter of a pound of Rice very tender in Milk ; when it is pretty thick, put a little Salt, fome fine Sugar, Orange-flowers preserved, green chop- ped Lemon-peel, a handful of Flour, and three whole Eggs ; mix it all very well, and add fome Currants, or a couple of good Apples peeled and cut into fmall bits ; butter a Iheet of Paper, and put this prepara- tion upon it fingly with fpoon, each about the bignefs of a large Nutmeg ; put this flieet of Paper into hot Friture : When the Baignets quit the Paper, take them out, and continue frying till they are of a good co- lour ; drain them upon a Sieve, ftrew a little Sugar- powder upon them, and ferve as hot as poflible. Ba'ignets a I'Angloife. Fritures, Englifli Fafhion. I>EAT up fix whole Eggs, with a good handful of Flour, Salt, fine Sugar, green Lemon-peel chop- ped, *Lle PROFESSED Coo*. 449 pcd, Orange-flower Water, Macaroni-drops bruifed, land half a pint of good rich Cream ; rub the infide (of a Stew-pan with Butter, and boil this preparation flowly between two Fires without ftirring it : When it is fimmered thick enough, turn it over upon a Difh, and let it cool to harden it ; when you mean to ufe ir, Cut it into fmall pieces, fry it of a good colour, and finifli as the laft. Baignets en Surtout* Mafked Fritures* V|AKE a good Cream as directed for Franckipane or Marrow ; it muft be pretty thick : When it is cold, roll it in fmall balls, and dip them in a good thick Wine Batter to fry ; glaze them with Sugar and a hot Shovel, and ferve quite hot. Baignets d'Amandes. Almond Fritures. JpOUND half a pound of fweet Almonds, and fix or eight bitter ones, Orange-flowers, chopped Lemon- peel, Sugar in proportion, a handful of Flour, and two or three Whites of Eggs ; pound all together fome time, adding a few drops of Water, or more Whites of Eggs, to make it of a proper fupplenefs to roll into little balls ; roll them in Flour to fry as Force - meat Balls : Strew a little fine Sugar-powder upon them when ready to ferve. Baignets foujfles de Pate. Raifed Pafte Fritures. A/TAKE a Pafte as directed in Pate Rcyak, page 394. Mix preferved Citron, Orange-flowers^ chopped fine, and Macaroni-drops as ufual ; fpread it upon a Dim, with a little Flour under and over; cut it to roll into bullets the bignefs of a Nutmeg, and fry in a middling hot Friture on a flow Fire, as they require a G g 450 ke PROFESSED COOK. longer time to raife than a lighter compofition ; fry of a good brown colour, drain them as ufual, and ferve quite hot with rafped Sugar over. Ba'ignets de Pain a Chanter. Wafer Fritures. /"*UT two pretty large pieces of Wafer, and wet them a little to hinder them from breaking : lav a O little Sweet-meat, or a good ready-boiled Cream be- tween two bits, wet the Borders round to pinch them together, dip each gently in a pretty thick frying Batter, and fry as ufual of a good colour, about a dozen for a Difh : Serve with Sugar as the lafl. Ba'ignets de Blanc-mange. Blanc - mange Fritures. "VT I X a quarter of a pound of Rice-flour, with a couple of Eggs, fome fine Sugar, a little Salt, and a pint of Cream ; fimmer it on a flow fire about an hour, flirring it often for fear it fhould burn at the bottom : When it is quite thick, add pounded Breafl of Fowl, Orange-flowers, Macaroni-drops, and fine chopped Citron ; flatten it like a Pafle with Flour, let it cool, and cut it in what fhape you plcafe to fry Finilh with rafped Sugar as ufual, or glazed. Ba'ignets de Pommes en Piedefteav.x* Apple Fritures on Pedeftals. /"^ U T ten or twelve good baking Apples in two, or leave them whole if fmall ones ; peel them, and take out the Pippins with a Gorer ; marinate them three or four hours in Brandy, Sugar, Orange-flower Water, and Lemon-peel ; drain and flour them to fry in a very hot Friture, and glaze them with Sugar and a hot Salamander or Shovel. The Pedeftals are made with bits of Puff-pafte baked, cut with Putts-d'amour* moulds ; raife them properly upon each , other, inter- mixed as you think proper. The PROFESSED too K. 45 1 BiUgnets de Pommes en Surpr'ife. Apple Fritures mafked, &c. &c. eight large Apples in two, hollow each piece in the infide, and marinate them as the lafl : When readv to fry, fill the hollow with Sweet-meet, or Jelly; wrap each piece in a thin Pafle, and dip them in a good Batter to fry of a fine brown Colour ; powder ibme with Sugar, and glaze others for variety. Baivnets d la Marifc. O Bride Fritures. p E E L and gore the Apples, cut each into four or five round flices, and marinate them as the former; dip them in a good Batter made of Cream, Sugar, Flour, Wine, and Yolks of Eggs : Powder with Su- gar, or glaze them according to all others. Baignets de Pecbes & d'Abricots. Fritures of Peaches and Apricots. HEY are peeled and marinated like the Apples : You may either wrap them in a very thin Pafte, and dip in Batter, or only flour them to fry : Serve very hot with rafped Sugar. Baignets a, la Crfrne. Cream Fritures. J>OIL half a pint of Cream, with a little Salt, Su- gar, and the bignefs of an Egg of Butter ; put as much Flour to it as the Cream can foak ; make it pretty dry by keeping it on the Fire, then work it with a couple of Eggs ; roll it pretty thick, cut it into lozenges to fry, and glaze them with Sugar. Baignets de Fraifes. Strawberry Fritures. TV/TAKE a Pafte with Flour, a fpoonful of fine O5J> chopped Lemon-peel, Whites of Eggs beat up, G g z and 452 *fbe PR'OFESSED COOK. and white Wine in equal quantities, fufficient to make it pretty foft, and juft fit to drop with a fpoon ; mix fomc large Strawberries with it, and drop the bigncfs of a Nutmeg in the hot Friture for as many as you propofe to make : Be careful to take them out in the order they were put in, drain them, and glaze them with Sugar. Ba'tgnets de Sureau, &? de Vlgne. Elder Flower and Vine Leaf Friturcs. *TpHOSE of Elder Flowers are made while they are in bloom; and thofe of Vine Leaves, by breaking off the tops of the fmall tender fhoots in little bunches : Both are to be mariniated as the Apples on Pedeftals : When drained, dip them in good thick Batter to fry, and ferve with rafped Sugar as moft ufual. Ba'igncts d FEfpagnok* Spanifti Faftiion, or Orange Fritures. *TpAKE one or two preferved Oranges, which cut into as many pieces as you think proper ; make a good thick Batter with fweet Wine, and finilh thefe as all others. The fame may be done with Lemon, Berga- motte, or any other Fruit. Ba'tgnets de Ramequ'ms. TV/TAKE a Pafle as directed for Rameqnins, page 434, ** flatten it pretty much, and put it to cool upon a pewter Diih, with a little Flour under and over: When you are ready to fry, cut it into fmall pieces, roll it about the bignefs of a Nutmeg, and fry of a good colour : Serve very hot, with raiped Sugar over. Ba'ignels a la Daupkine. Dauphin Fritures. A/TAKE a Pafle rather fupple, with an equal quan- tity of Flour and Sugar, Macaroni-drops bruifcd, preferved Orange-flowers, and Lemon-peel, all chop- ped The PROFESSED COOK. 453 ped very fine ; mi^c it with Whites of Eggs until it is of the confidence required, which is to be juft hard enough to bear working with a Rolling-pin ; roll it in flieets about the thicknefs of a half crown, and let it cool to harden ; then cut it into what fhape and form you plcafe, with moulds of any forts of flowers : Fry this as ufual, and glaze with Sugar. Baignets a la Fermiere. Fritures, the Farmer, or Houfe-wife Falhion. I X fome well-drained frelh Cream-cheefe with Salt, two fpoonfuls of Flour, a few Eggs, and a fmall quantity of Sugar ; when thefe are all pro- perly worked together, butter a fheet of paper, and drop it thereon fcparately ; put the paper with the Cream into hot Friture, and when they loofen from the paper, take them out, and continue frying brifkly of a good colour : Serve with rafped Sugar over. Baignets d la Nonnette* Nuns Fritures, H E S E are done with Pate Royale, fee page 394 ; flour it to make it of a proper confiftence, cut it in what lhape you pleafe to fry, and finilh as vifual. Baignets en Caijjcs. Fritures in Paper Cafes, TV/TAKE the fame preparation as for thofe au Blanc- mange, all to the Meat part^ which is not to be ; prepare one dozen or more of fmall paper cafes in dif- ferent fhapes, rub the infide with Butter, and fry in a very hot Friture : When done, take them out of the paper, and glaze that part that was in the paper with Sugar and a Salamander, or dip them in Carameled- Sugar. Gjg 3 Baigneis 454 tte PROFESSED COOK. Ba'igtiets de plufieurs Fapns. Different forts of Friturcs. A/I IX a frefh Cream Cheefe with five or fix Eggs, fome Salt and Sugar, a pint of Cream, and Flour fuff.cient to make it pretty fubitantial ; boil it, flirring continually; when it is become quite thick, flour your Difli, fpread it therein, and then fhake fome Flour over it ; let it cool, and cut it to what ihape you like. You may alfo mix Almonds, Citrons, Orange-flowers, Pi- ftachio-nuts, or any thing elfe therein, and whatever of thefe you mix with it, gives the name. Baignets Mignons are made of a Crime Vekv.tee, baked pretty hard, cut in pieces, rolled in Flour, and fried \ glaze them with Sugar, and a hot Shovel. Roties d la M',nitne. Toafts, after an order of Friars fo called. pretty large pieces of Bread Crumb, and fry them in Oil ; put them into the Table Difh, when properly drained ; mix chopped Parfley, Shallots, Ca- pers, Pepper, and a pounded Anchovy, with fome good Oil ; pour this over riie Toaft, and garnim round with Fillets of Anchovies foaked. Roties a la Genoife. Genoefe Toafts. LARD a French Roll with half Ham and half An- chovies ; cut it into Toafts, and add a thin ftice of Bacon to each ; dip them in a good thick Batter, made moftly with Eggs, fry flowly, and drain them very well with a linen cloth ; ferve a Ravigotte Sauce under. Rotle d rinfante. Spanifh Toaft ; from Infanta, Spanifh Princefs. A /TAKE the fame Preparation as diredted for Crime d la Moelle, Page 420 ; make an Almond-pafte, which you prepare as a Toaft ; raife a little Border ; bake The PROFESSED COOK. 455 bake them ; and when cold, pour fome of this Cream therein, as high as the Borders ; brufh it over with Whites of Eggs, beat up with Sugar ; and colour them with a hot Shovel. Roties au Mortier. Pounded Toafts. TLJAVE a bit of rich Pafte, which put into a Mortar, with a Veal Kidney roafted, a little of the Fat, Salt and Sugar, two or three bitter Almond Bifcuks, or the Almonds alone, Orange-flowers, Lemon-peel, and a little preferved Citron ; pound all thefe together, and add four Whites of Eggs, beat up, to bind them ; put this upon Bread Crumb, cut as Toails, and bake in the Oven. Rotie de Bretagne. Britanny Toaft. all forts of Sallading Herbs, and mix them with Salt, Pepper, Butter, and a Lemon Squeeze; ferve this upon toafted Bread. Roties de Foies gras. Fat Liver Toafts. TV/TAKE a Farce, finely chopped, with Bread foaked in Cream, Truffles, one or two fat Livers, Mar- row, Parfley, Shallots, Pepper and Salt, all well mixed with Eggs ; fpread it upon pieces of Bread cut into Toafts, Bread, and Farce, much of an equal thicknefs; fmooth them over with a Knife dipped in Yolks of Eggs ; ftrew Bread Crumbs over, and fry them : Serve a clear Sauce under. Reties de Rognons de Veau* \7 MT- 1 T- A Veal Kidney Toafts. * a roaded Kidney, with half of its Fat; fea- fon it with Pepper and Salt, chopped Shallots, Parfley, and a little green Sweet Bafil ; mix it together G g 4 with 456 17x PROFESSED COOK. with Yolks of Eggs, and lay it upon pieces of Bread, as the former, or cut the Bread in what fliape you think proper ; finilh them with Bread Crumbs ; put them into a Baking-diih, upon thin Dices of Lard, to bake in the Oven ; when done, drain the Fat off", and wipe the Bread with a Linen Cloth ; ferve with a little Gravy under. Roties au Jamb on* Ham Toafts. /"*UT as many thin flices of Ham as you propofe r making Toafts ; (it muft be foaked fome time, ex- cept it fhould be quite frelh;) foak the flices of Ham, in a Stewpan, over a How Fire ; turn them once or twice, (they require but a fhort time to do ;) take the Ham out, and fry the Bread in the Fat ; you may add a little Butter ; put them on the Tabk'difh, and the flices of Ham upon them ; keep them warm : add to a little Cullis, in the fame Pan, a little Vinegar, and Pep- per ; boil it a moment, flirring with a Spoon : Serve this Sauce upon the Toafts. You may make the fame with frelh Bacon, alfo pickled Pork, which is to be dipped in Batter, and fried : Serve upon fried Bread, with a little Sauce under. Roties de Foies de Rales, & autres. Toafts of Scate Livers, and others. "V/TINCE the Livers of any forts of Fifh, alfo Par- fley, Shallots, Capers, Pepper and Salt ; fimmer it on the Fire fome time, with a good bit of Butter, then let it cool ; fry fome Bread in Butter, cut into dif- ferent fhapes, and lay this Preparation upon it, and crofs-bar it over with fillets of Anchovies ; bafte with melted Butter, and Bread Crumbs, bake in a mild Oven about half an hour on a Baking-plate, and ferve with 6 little melted Butter, and a good Lemon Squeeze. Rfakt The PROFESSED Cooic* 45? Roties a VAllemande. German Toafts. 'T'HE remainder of a Ragout of Salpicon will do for this as well as to make a frefh one ; chop it finer than for a Ragout, and mix a little chopped Parley ?nd Shallots with it, and two Yolks of Eggs ; reduce it very thick on the Fire ; when it is cold, put it upon toafted Bread cut to what form you pleafe ; ftick bits of hard Yolks in it, and rub it over with raw ones beat up i garnifh with Bread Crumbs ; fry in a very hot Fri- ture, or bake in the Oven : Serve a little Cullis Sauce under, with a good Lemon Squeeze, Sec Salpicon Sauce. Roties de Legumes. Toafts of Garden Greens, Sec. A/TAKE a Ragout of Spinach, or any other ; feafon it as if for the Table, without Toaft ; when it is cold, mix it with a few Yolks of Eggs, finifh after the fame manner, with Eggs and Bread Crumbs, and fry or bake it. Roties en Rocbers. Rock, to look like Bifcuits fo called. ATAKE a Cream as directed for Franchipane, Page 419. When it is cold, mix it with four "Volks of Eggs, and beat the Whites to a froth ; fprcad the Cream upon pieces of fried Bread, cut in different lhapes ; mix fome Sugar with the Whites, put the froth upon it indifferently, and a little ralped Sugar over ; bake in a foft Oven j ferve dry, hot or cold. Roties foi'fflees, Puffed or railed Toafts. pOUND the Breaft of a roaftcd Fowl, with fome Beef Marrow, Parmefan Checfe, five Yolks of Eggs, a&d the Whites whipped to a froth ; prepare it upon pieces of Bread cut like Toafts, and fry them in Butter ; rub ^f PROFESSED COOK. nib them over with Whites of Eggs ; and garnifh with Bread Crumbs and Parmclan Cheefe mixed ; bake in the Oven, and ferve a good relifhing Cullis Sauce un- rfer, You may make a Toafl with Truffles. Mufti- i r rooms or any thing clle in the fame manner. Pommes en Farbalat- Apples feflooned. T)EEL fome Golden Pippins, or any other good {lew- ing Apples, gore them whole, and flew them to three parts with Sugar, and a little Water ; make the Syrup pretty rich, to clog to the Apples, and wrap them round with a thin Pafle, cut with a Pafle-cutter, (which are moilly fcol loped) and make Knots or Flowers with the fame Pafte, to put on the top of the Apples ; rafp Ibme Sugar over, and bake a moment in the Oven. Pommes en Colt ma f on. Apples in the fhape of Snails. A/TAKE a Marmalade of Apples, as dire&ed for Tarts of the fame ; make a thin Pafle, in which put fome of this Marmalade, and form it in the fhape of Snails, or any thing elfe ; brufh them over with Whites of Eggs frothed with Sugar, and give them a good colour in the Oven. Although thefe are direclly Apple Puffs, yet as variety of fhapes for the fame thing are agreeable, according to the form you give them, fo they muft be named. Pommes en Surprife. Mafked Apples. pREPARE the Apples as directed for Farbalaf, only make a larger gore in the middle ; let them cool, to fill with what fort of Sweet-meats you pleafe ; wrap them in thin Pafle, and garnifh with fmall Flowers, or any thing elfe cut according to fancy ; rafp fame Sugar over, and bake them in a foft Oven. Pommes PROFESSED COOK, 459 Pommes Farcies. Stuffed Apples. /7JOR.E them as the laft, and fill them with a good Franchipane Cream ; bruih the outfide with Whites of Eggs, to make as much Sugar Powder flick thereto as poffible, and bake them in a mild Oven, upon the Piih you intend for Table : Serve either hot or cold, Pommes Glacees. Apples in Jelly, or glazed. pEEL them, and leave the Tails ; gore at the oppo- fite fide, not quite through, and boil them with half a pint of red Wine, fome Sugar, and a fpoonful of Brandy, ; (obferve that this is calculated for about a dozen, and fo in proportion,) fimmer them {lowly, that they may not break; when almoft done enough, take them out, reduce the Syrup to a Caramel, and put in the Apples rubbing them all over with it ; or you may wrap them in a thin Pafte, and iinifh as directed for Far- balat, glazed with a white Glaze, as directed in Pommes au Cbocolat, Pommes a la Creme of any Sorts, are finifhcd after the fame Manner, either glazed or not. Pommes au Gratin d la Creme ; when boiled as the laft, put fomc prepared Cream into the Table-difh, on a How Fire, to catch a little at Bottom ; the Apples upon it, and more Cream over ; keep the Dim fome tim,e between two Fires. Pain de Jambon a la Mayence. Ham Roll, or cold Loaf. UT thin flices of ready-boiled or roaftcd Weflpha- lia Ham ; make a little Farce with fome of the Fat and chopped fweet Herbs ; have fuch kind of Pafte as is made for French Rolls, beat a bit of it fiat with the hand, according to the bignefs required, put 460 O U N D half a pound of fweet Almonds fcalded, half a quarter of a pound of Pillachio-nuts, as much dried preserved Citron Chips, and half a pound of Sugar : When all is finely pounded together, mix it with fix Eggs, or more -if required; beat up the Whites ; butter the Diih you intend for Table, and put this compofition upon it in the form of a fmall Loaf; bake it in a mild Oven, glaze it white, or rub it over with Whites of Eggs, and garnilh it with Colours, or Nonpareils. Macaroni. An Italian Pafle. 'T* H E French Author names in what ftreet the belt is fold in Paris ; but I fhall not take upon me to be fo affirmative for London ; it is however necef- fary to obferve, that it is very apt to be mufty, which is very eafily found out by fmelling, and fo of all Italian Pafte in general : It is to be boiled in good Broth ; when it is very tender and thick, mix fome Panne fan 462 The PROFESSED Cook. Parmefan Cheefe with it, or Gruyere, put it upon the Tabie-difh, and colour it in the Oven, or with a Salamander, Fondues en Caifles. Melted Cheefe in Paper Cafes. "P"OR one dozen of little Paper-cafes of about an inch fquare, melt or toaft a quarter of a pound of Swifs Cheefe, half as much Parmefan, fome good Cream Cheefe in proportion, to anfwer to the French Fronnige de Erie ; then mix it in a Mortar with four or five Eggs one after another, fill the Cafes with it, and bake a element in a foft Oven that is hot enough to give them a good gold colour. Here, in the original, follows a Pov.d'mg a YAngkife ; but as I find that a kitchen-maid of fix weeks prac- tice can make a better, I fhall take no further notice of it. Gaufres a la Flanmndc. Flemifh Wafers. UANTITY for one dozen, according to the Fle- mifli Wafer-irons : Mix a pound of Flour with a pint of Cream, a little Yeaft, a little Salt, and a pound of melted Butter ; keep it in a warm place about half an hour or more ; if it is not liquid enough to pour eafy with a large Spoon, add more Cream ; warm the Iron, rub it with Butter tied in a Cloth, or a bit of frem Bacon, and pour a fpoonful of this Batter on it ; bake them of a good brown co- lour, turning the Iron once or twice : Serve hot. They are alib ferved in hot Cream. Laltances de Carpes a la Hollandoife. Carps Roes Dutch Fafhion. "D OIL a dozen of fmall white Onions fcalded in half a pint of white Wine, a faggot of fweet Herbs, a good bit of Butter, Pepper and Salt : When three parts done, put fcalded Carps Roes into it, and finilh the f fbe PROFESSED COOK. 463 the boiling ; (they require no longer than time enough to fmifti the Onions very tender) reduce the Sauce pretty thick; put the Roes into the middle of the Difh, and the Onions round : Mix a little Spinach- juice with the Sauce, to give it a pale green colour, or a flrong green if you think proper : Serve the Sauce upon the Onions only, or in the bottom of the Dilh, and the reft upon it; garnifh it round with fried Bread. Carps Roes are alfo drefled as 3 Chicken Fricaflee, with Mufhrooms, a little chopped Parfley, and white Liaifon Sauce. Laitances de Carpes a. la Belkvue* Carp Roes, agreeable, well-looking, CCALD the Roes in warm Water, and prepare a Stew-pan with thin flices of Lard, and one like of Ham ; upon this a fcalded Sweet-bread, a faggot of fweet Herbs, Onions cut into hoops pretty thick, a glafs of white Wine, whole Pepper, and a little Salt ; (or none if the Ham is not very frefh) when the Sweet-bread is almoft brazed enough, put the Roes to it, a little Broth, and about two dozen of Craw-fifli Tails picked ; limmer together about a quarter of an hour ; then put the Sweet-bread into the middle of the Dilh, with two or three of the Onion-rings upon it, which you bafle with Whites of Eggs to make them ftick the better ; fill them with Craw-filh fpawn boiled a moment in a good Cullis, and the Roes and Crew- fifh Tails round feparately ; add fome good rich Cullis to the Sauce, make it pretty thick, lift it in a Sieve, and pour it upon the Roes only. Laitances de Carpes a FAnvkifei f & J Carp Roes Englifh Falhion. "D OIL fcalded Roes about a quarter of an hour in fome good Jelly Broth, feafoned with Pepper and Salt : When ready to ferve, add a bit of Butter rolled in Flour, limmer it a moment without boiling, eidd a Lemon 464 tffc PROCESSED COOK. Lemon Squeeze, and let the Sauce be of a middling confiftence, neither very thick, nor clear and thin. A la Bechamel, done with Bechamel Sauce; fcald them firil, and fimmer them a while in it. Laltances de Carpes f rites. Carps Roes fried. CjCALD them as ufual ; and when they are well drained, marinate about an hour with Lemorr Juice and a little Salt ; drain and flour them to fry in a very hot Friture to give them a good brown colour i Drain upon a Sieve, or with a Cloth ; fqueeze an Orange over, and garnifh with fried Parfley. Timbals d'Anchols. Anchovies in Moulds. "HUB the infide of the moulds with a little Butter, and garnifh them all over with fillets of Anchovies foaked, intermix them handfomely with fillets of Breafl of Fowl roafted, fill them with light well-feafoned Farce, and bake in the Oven ; turn them over in the Diih, and ferve a little Cullis Sauce under. Anchois au Bafilic. Anchovies with Bafil. TXf ASH them very clean, and fplit each in two ; take the bone out, and foak them about an hour in a little white Wine, with a few Leaves of fweet Bafil ; then drain, and dip them in Batter made of Eggs and Wine ; ftrew Bread Crumbs over, and fry a moment : Serve with fried Parfley. When foaked in this manner, they are alfo wrapped in thin Pafte, giving what form you pleafe when fried. Anckois au Parmefan. Anchovies with Parmefan Cheefe. COAK the Anchovies very well, each being fplit into four fillets ; fry fome Bread cut in the fame man-- ner, The PROFESSED COOK. 465 Her, and put a little Cullis in the Table-diili, with chopped Parfley, Shallots, and rafped Parmefan ; place the bits of fried Bread thereon with tafte, then the Anchovies upon the Bread ; pour a few drops of Cullis over, and add a Lemon Squeeze ; cover it over with Bread Crumbs and Parmefan, and give it a good colour in the Oven. Orcllles de Lievres &* de Lapins de plujieurs faf ons. Hares and Rabbits Ears, to different Sp.uces. CCALD them well as thofe of Lambs, and braze them tender in a light Braze, with a glafs of Wine and one or two flices of Lemon : When they arc very tender, put them to what Sauce you pleafe ; or fry, dipped in a good thick Batter. The Sauce ought to be pretty reliming. Gelee de Viands. Meat Jelly. A CCORDING to the quantity wanted, life Knuckle of Veal, a Cock Fowl, or half a one, and Water fufficient ; fkim it very well, and boil it until the Meat is quite done ; fift it in a Sieve, and fkim the Fat clean off; let it reft to fettle ; then pour the clear into a Stew-pan, and boil it with Lemon-peel and Juice ac- cording to difcrction, a little Salt and Sugar, three or four Eggs, the Whites beat up and the Shells pounded; Itir it continually until it grows, clear, and is reduced enough to turn to Jelly ; dip a Napkin in warm Wa- ter to take out any fmell it might have ; {train it, and tie it on a Jelly-ftand ; flrain the Jelly feveral times through, keeping it in a warm place while it is {train- ing, and pour it into the moulds or glafles before it is cold. Pled de Veau, Calves-feet Jelly, is made after the fame manner, mixing what quality and quantity of Wine you pleafe therewith. H h Gtlee 466 The PROFESSED COOK. Gelee de Blanc-man O I L fome large Craw-fifh as ufual ; ftrip off the Body-fhells and the Fins under the Tails ; make a little Farce with the remainder of a well-tailed Ra- gout ; (the Salpicon is the belt) fill them as large as if the Shells were on ; rub this Farce over with Yolks of Eggs, fprinkle with Bread Crumbs, and fry them. You may alfo bake them in the Oven ; then ufe the Whites of Eggs to brufh them over with ; (a very mild Oven will do, or a Brazing-pan Cover as ufual) and add a good Lemon Squeeze under when you are ready to ferve. Ecrevtffes a la Flamande. Craw-filh, Flemifh Fafhion, T)OIL them in Beer, with a good quantity of Butter, a faggot of fweet Herbs, coarfe Pepper and Salt ; boil on a fmart Fire, and ferve in the liquor with f^rigs pf Parfley taken out of the Faggot. H h 3 Ecrevijes PROFESSED COOK. Ecrevijfts d Vltalienm. Craw-fifh, Italian Falhion. rPHESE are boiled with all forts of Seafoning, two fpoonfuls of Oil, two glaffes of white Wine, the Juice of a Lemon, half a clove of Garlick, Mufh- rooms, and juft Water fufficient to make liquor enough. This is calculated for a quarter of a hun- dred : Serve in their own Sauce. EcrevlJJ'es a Vlntendante. Craw-fifti Intendant. p U T fome large Craw-fHh into a Stew-pan, with a good bit of Butter, the Juice of a Lemon, chop- ped Truffles, Mufhrooms, Parfley, Shallots, Pepper and Salt ; fimmer them on a flow Fire till they are done ; let them cool, and thicken the Sauce with Flour and Yolks of Eggs fufficiently to be like a Farce : When it is cold, wrap the Craw-fifh in it each feparately, lay them on the Table-difh, ftrew them with Bread Crumbs, and give them a good colour in the Oven : When you ferve them, add a good Lemon Squeeze, Ecrevijjes aux 'Trufcs* Craw-fifli with Truffles. "D O I L the Craw-fifh limply, with Water, Salt, and Vinegar ; when they are cold, pick the Tails, and pound the Bodies to make a Cullis, as directed for Craw-fifh Cullis ; put a few Truffles into a Stew-pan cut into large flices, a quantity of Butter accordingly, a faggot of fweet Herbs, and a few fpoonfuls of Con- fommee : When the Truffles are almofl done, put in the Tails to fimmer fome time, till the Sauce is much reduced, with a little Pepper and Salt ; take out the Faggot, and add the Cullis juft long enough to warm together before you ferve, PROFESSED COOK. 471 Ecrevijfcs a la Sa'mte Menebottlt. Craw-fifh St. Manehoult. are ftewed like thofe a VIntendante, and dip- ped in Batter ; garnilh with a good deal of Bread Crumbs, by baiting with melted Butter while broiling, and throwing more Bread Crumbs over : Serve a little Gravy and Lemon Sauce under them. Ecrevijjes au Pontife. Craw-fifh, with Pontiff' Sauce. g O I L them in Water, half a Lemon fliced, and fweet Herbs : When they are done, trim the fmall. Claws off, cut off the tips of the largeft, and pick the Tails without feparating from the Bodies ; put them to warm in Pontiff" Sauce, and drefs them pro- perly on the Dilh. Ecrevijjes en Surtottf. Craw-fHh mafked, "DOIL them as the preceding, and make a Farce with roafted Breafts of Poultry or Livers, a little fcraped Lard, Bread Crumbs, three or four Yolks of Eggs, Pepper and Salt, chopped Mufhrooms, Shallots, and Parfiey ; pound thefe very well all together ; put fomc of the Farce in the bottom of the Tabie-difh, the Craw-fiih upon it, and more Farce over them ; bafte lightly with Yolks of Eggs, and ftrew them with Bread Crumbs ; give a good colour in the Oven, and lerve with a clear Sauce and a Lemon Squeeze. Ecrevijjes aux fines Herbes* Craw-fifh flewed with fweet Herbs. pUT a couple of fmall dices of Fillet of Veal into a Stew-pan to foak on the Fire, with one ilice of Ham, a good bit of Butter, chopped fweet Herbs of all forts, and a glafs or two of white Wine; boil flowly like a Cullis ; when the Meat is half done, put H h 4 in 472 Tbe PROFESSED COOK. in live Craw-fim enough for a middling Difh, having firft trimmed off the Fins ; add Pepper and Salt : When they are done, take out the Veal and Ham, add a little Cullis, ikim the Sauce, and add a Lemon Squeeze : Serve upon the Craw-fifh. EcreviJJes a la Brocbe. Roaflcd Craw-fim. '"PRIM them as the laft, and put them into a Stew- pan, with a bit of Butter, a glafs of Wine, fwcet Herbs chopped, and two or three Dices of Lemon ; fimmer on a flow Fire till they are dead ; then drain them, fluff a little Farce in the Bodies, and tie them to a fmall ikewer or fpit to roaft ; bafte with the liquid of the boiling, with a Dim underneath to fave it ; Afterwards fift this liquor to ferve under the Craw-fifli, Ecreviffes a la Hate. Craw-fim in a Hurry. 1>UT three or four fpoonfuls of good Cullis into a pretty large Stew-pan, with a glafs of white Wine, and all forts of Seafoning; cut feven or eight large Craw-fifh in two, put them into the Stew-pan over a fmart Fire, and flir them well to catch the tafle of the Seafoning ; (a few minutes will do) add a good Le- mon Squeeze when ready to ferve. EcreviJJes an Monarque. Craw-fim the Royal Faihion, "DOIL the Craw-fim in the moft fimple manner ; take out the infide of the Bodies, which fill with a Farce made of Carp-roe, mixed with chopped Sweet- breads, Butter, Pepper and Salt ; cover them with Fim Farce properly feafoned, rub them over with melted Butter, mixed with Yolks of Eggs, ftrew Bread Crumbs over, and bake about half an hour in $he Oven ; make a Sauce with two fpoonfuls of Veal Gravy, ffje PROFESSED COOK; 473 Gravy, as much Jelly Broth, the Tails cut into dice, i a bit of Butter, Pepper, Salt, and Ravigotte Herbs chopped very fine ; boil it a moment, and ferve under the firft preparation. They are alfo done without the Shells, by flicking the Claws in the Carp-roe and Farce, and finifhing after the fame manner. Fromage d'Ecreviffis. Craw-fifh Chcefe. pOUND about three dozen of fmall Craw-fifh alive; when pounded thoroughly, add one dozen of Eggs, the Juice of a good Lemon, Salt in moderation, and a pint of Cream ; flrain it feveral times through a fift- ing Cloth, rubbing hard with a Spoon as for Peafe Porridge, or any other ; then put it on the Fire, turn- ing continually until the Curd is formed, and drain it like a Cheefe : When done, put it on a Difh, flour it under and over, and cut it into pieces to fry : Serve with Salpicon Sauce, or Craw-fifli Cullis. EcreviJJes a la Conde. "DOIL a fpoonful of Oil, two glafles of Wine, and two fpoonfuls of Cullis together, with a Laurel^ leaf, two or three flices of Onions, and the fame of peeled Lemon, two Cloves, a little Bafil, Parfley, Shallots, Pepper and Salt ; reduce it to a Sauce con- fiftence, and fift it in a Sieve ; cut the Craw-fifh in two alive, being properly trimmed ; boil them a mo^ ment, and ferve with a little Sauce under, Beurre d'EcreviJfts, Craw-fifh Butter. 1DOIL about half a hundred of middling Craw-fifh in plain Water ; trim off the Tails, put the Carcafes to dry in the Oven, or in any other manner, then pound them very fine ; put this into a Stew-pan with $ pound of good Butter, and ftir them continually for about 474 2fo PROFESSED COOK. about half an hour on the Fire to give it a good colour : When the Butter is melted, lift it in a Sta- mine like a Cullis, and pour it upon frefh cold Water to cool; keep it in a pot for ufe. The Tails will ferve for a Ragout, or to mix with any other thing ; alfo to make a Sallad with fillets of Anchovies, fried Bread, and fmall Saliading-herbs chopped. Ecrevijjes d? Mer, Sea Craw-fifh ; Houmars, Lobfters; Crabes, Crabs ; are all drefled after the different man- ners of Craw-ftfli, allowing time and quantities of Seafoning. D'O M E L ET T E S. Of OMELETS. 15 EAT up what quantity of Eggs you think proper with a little Salt and Water ; melt fome good But- ter in proportion to the quantity of Eggs, viz. about a quarter of a pound for eight Eggs ; pour them into the Frying-pan, ftirring continually over a clear Fire, till the Omelet is formed and of a fine gold colour ; put the Difh upon it to turn it over, and ferve hot. This is the mofl common and moft natural way : But they are alfo made with any forts of chopped Sweet Herbs, as Burnet, Taragon, Chervil, green Shallots, c. &c. and are called by the name of what is put to them ; alfo with ftewed Greens, or- Minced-meat Ra- gout, (as Livers, Kidnies, and others) provided it is minced very fine, and properly feafoned. Omelette a la Gendarme. Military Omelet. "\/[AKE a little Ragout of ftewed Sorrel, with a lit- tle Parmefan Cheefe rafped, and mixed with Bread Crumbs ; make two Omelets as the firft, put this The PROFESSED COOK. 475 this Ragout between, and garnifh the Difti round with fried Bread, Handing up like a Pafte border ; which you may do, by dipping the edge of each bit in Whites of Eggs to make them flick ; pour a little melted Butter over it, and ftrew Bread Crumbs and Parmefan Cheefe as before ; give colour in the Oven, or with a hot Shovel. Omelette au Bajilk en Baignets. Omelet with Sweet Bafil. A/f AKE two or three thin Omelets with a little fweet Bafil chopped ; cut them to roll like Olives, or to what bignels you think proper : When they are cold, dip them in good Batter, or wrap them in Pafte, to fry : Serve with fried Pariley. Omelette fouff.ec. Raifed Omelet. pUT eight or ten Yolks of Eggs in a good Bechamel Sauce, well mixed ; beat up the Whites to a froth to put to it in a deep Pan, and fome good Butter; make it raife by keeping it over a fmart Fire, and ferve as foon as poffible, as it will fall by keeping any time after it is done enough. Omelette a la Farce, Omelet with a Ragout of Stewed Greens. This is explained already, Omelettes de Rognons de Feau, Veal Kidney. Omelette au Jambon, with bits of ready-boiled Ham in, or upon it; or a Sauce made with (lice of Ham, and another flice minced therein, and poured over. Omelette d la Crgme de Ris. Omelet with Cream and Rice-flour. lyj I X two fpoonfuls of Rice-^our, with three Eggs, a little Salt, a quarter of a pound of fine Sugar, a quarter 476 ffie PROFESSED COOK. a quarter of a pound of good Butter, and a pint of very good Cream ; boil thefe together until they grow as thick as the Franchipane Cream : When almoft cold, add a little chopped Lemon-peel, preferved Citron, Orange-flowers, Macaroni-drops in powder, eight or ten Eggs, the Whites well beat up ; garniih the infide of a deep round Pan with a ftieet of Paper, well but- tered on both fides, and bake it in the Oven ; turn it over upon the Drill, and glaze it with a Sugar glaze. Omelette aux Amandes. Omelet with Almonds. *TpHIS is done after the fame manner as the lad, by mixing therein pounded fweet Almonds and a lit- tle Beef-marrow melted and lifted. Make it either as the laft, or in Petty Patee-pans, or any other forts of moulds. Omelette a la Servante, Omelet 'the Country Fafhion, is done with chopped Parfley, Shallots, Sorrel, Pep- per and Salt ; place Bread upon it, and roll it round. A la Salnte Meneboult, done after the fame manner as that a la Gendarme, except that you put a ready- made Fifti-farce between, and finifh as the lad-men-* tioned : You may alfo ferve an Omelet with any forts of Cullis upon it : That of Craw-fifh is rather pre- ferable ; then it is called Mafquee 9 mafkcd, Sec. &c. Omelettes d'Anckols, ou de Harengs Soreis. Omelets with Anchovies, or Red Herrings. THITHER of thcfc mud be well foaked, {tripped of the Bones, and cut into fmall Fillets; mix with the Eggs a couple of fpoonfuls of Cream, a little fweet Bafil-powder, coarfe Pepper, Nutmeg, and bits of Butter : Bake it as ufual, not too ftiff, but of the, confidence of Marrow. Omelette *The PROFESSED COOK. 477 Omelettes aux Onions. Onion Omelets. two or three fliced Onions in Butter till they are quite done, add two Yolks of Eggs, and a little chopped Pariley ; make two fmall Omelets with- out Salt, put the Onions and a few fillets of Ancho- vies upon them, and roll them length-ways ; have fome pieces of Bread cut like toaft, and fried in But- ter ; cut the Omelets according to the largenefs ^nd length of the Bread, and place them thereon ; pour a little melted Butter over, and ilrew them with Bread Crumbs and rafped Parmefan Cheefe ; give them a good colour in the Oven, or with a Salamander : Serve what Sauce you pleafe under. Omelettes a la Dauphine. Omelets the Dauphin Faihion. TV/TAKE a couple of thin Omelets, fpread them upon a Difh, and garnifh with Piftachio Cream, Cher- ries, and Apricot Marmalade ; roll them up to cut to the bignefs of a little Almond Pafte, formed in moulds, or any other Paftry ; glaze them with a little Sugar and a hot Shovel. Omelettes a la Creme. Omelets with Cream. T3 O I L a pint of Cream, with the Crumbs of a *~^ French Roll, chopped Parfley, green Shallots, a little Pepper and Salt ; boil it till it is quite thick, then add five or fix Eggs, or more, to make the Omelet as ufual ; only obferve, that it requires a longer time to do. Omelette en Hatereaux. This is done thin, with chop- ped fweet Herbs, Oil inftead of Butter, Pepper and Salt : Serve with bits of fried Bread, garnifhed with fillets of Anchovies, between two bits of Omelets, cut to what bignefs you think proper. Qmzletta 478 The PROFESSED COOK. Omelettes d la Fermiere. See ditto, a la Servant e. Omelettes au Pole, with minced Livers of Poultry or Game : They are firft feafoned, and prepared as for Ragout ; then either mixed with the Eggs, or ferved between two, or folded in one Omelet. Omelettes au Sang, with Blood : Mix with the Eggs, cither Poultry or Lamb's -Blood, a bit of Butter, and Seafoning. Omelette au Parmefan. Omelet with Parmefan Cheefe. "D EAT up about a dozen of Eggs, and mix therein a couple of fpoonfuls of rafped Parmefan Cheefe, fome Pepper, but no Salt, as the Cheefe will make it fait enough ; make four Omelets of this quantity pretty thin ; fpread fome Parmefan Cheefe over each ; roll them up, and lay them on the Table-difh; pour a little melted Butter over, and a little more Cheefe ; put the Difh in the Oven about a quarter of an hour to take colour. Oeufs brouilles, viz. mafked : Inftead of being in Omelets, they are done with the fame Seafoning, or Minced-meats, as Omelets. Oeufs en Neige. Snow-balls of Eggs. T>OIL about three half-pints of Cream, with a little *-* Lemon-peel rafped, a few drops of Orange-flower Water, a little Salt, and a quarter of a pound of Sugar ; reduce it to half in boiling ; break about eight Eggs, feparate the Yolks from the Whites, which lafl beat up to a froth ; put this into the Cream by fpoonfuls while it is boiling, keep them feparated like poached Eggs, and turn them about the fame ; take them out to drain, according as they are done ; tey them upon the Table-difli, one over another, and mix The PROFESSED COOK. 479 i mix the Yolks with the Cream, keeping it upon the I Fire without boiling, only long enough to give it con- fiftence, as is done to a Liaifon for a Fricaflee ; fift it .-,' in a Sieve and lerve upon the Whites. Oeufs d la Daupbine. Eggs the Dauphin's Fafhion. "DOIL a pint of Cream,, with a quarter of a pound of Sugar, a little rafped Lemon-peel, and a bit of Cinnamon ; fift it when you find that the Cinnamon prevails enough, and put it to boil again ; boil five or fix fpoonfuls of Whites of Eggs as the laft, and drain 1 them the fame : When the Cream is half cold, beat 1 up fix or eight Yolks with it, pour it on the Table- dim, and bake it between two flow Fires ; froth up the remainder of the Whites, which you put upon 1 the Cream, raifed in the middle ; powder it with Su- 1 gar, and keep it a little while under a Brazing-pan Cover, or in a mild Oven : When ready to ferve, put the Snow-balls round it, and garnifh with Nonpareils as you mall think proper. Oeufs au Cafe. Coffee Eggs, or with Coffee. A/TAKE fome good ftrong Coffee, let it reft to clear as ufual, and fweeten it with Sugar according to difcretion; beat up fix Yolks of Eggs, with about four cups of Coffee, and fift it; pour this into little moulds in the form of Eggs, or of any other, (do not fill them quite) and bake in a mild Oven, or a Dutch one, or with a Brazing-pan Cover between two Fires. They are made after this manner, in the fliape of any Fruits or Birds, if you have proper moulds, either of copper or china, &.c. &c. 480 ^he PROFESSED CooK* Oeufs a FEau ate Caramel. Eggs with Water Caramel. TDOtL a quarter of a pound of Sugar with a glafs of* Water, until it is come to a pretty brown colour ; then add a pint of Water, and boil about half an hour, adding fome Cinnamon, Coriander, and Lemon- peel : When this is half cold, beat up fix Yolks of Eggs therein, fift it in a Sieve, and pour it on the Difh you intend for table, or in Moulds or Cups as the laft, and bake in the fame manner as au Bain* Mane. Oeufs bromlles a la Proven pie.. Maiked Eggs, Provencel Fa/hion. T\ ONE with pounded Anchovies, mixed with a fpoonful of Cullis, and half as much of the Whites as Yolks of Eggs ; mam on the Fire to three parts ; then put them on the Dim, and a little rafped Parmcfan over ; bake a moment in the Oven. Oeufs a Id Eagnolet. This is the common poached Eggs, ferved with a yimagtette, viz. Iharpim Sauce, and minced ready-boiled Ham flrewed upon the Eggs. Oeufs a la Robert, done with Onions fried in Butter, and ferved with Muftard, as a Sauce Robert. Oeufs a la -Mouillette, boiled in the Shells, or pre- pared after this manner to ferve in the Shells : Break them at one End, and only ufe the Yolks, which beat up a fmall time, with a little Cream, Salt and Pepper, if agreeable ; put it back into the Shells to ferve hot, either in Stands, or a Pafte with holes, prepared for that purpofe : Serve with bits of Bread fried in Butter. They are called the Mouillette, viz. to wet, or dip in. Oeuf PROFESSED COOK, 481 Oeufs an Grat'm au Parmefan. Eggs with Parmefan Cheefe, &c. J^/JAKE a little Farce of what you think proper, with Cullis and Butter ; put it into the bottom of the Difh on a flow Fire ; break the Eggs upon it as for poaching, ftrew rafped Parmefan Cheefe over, and give them colour with a hot Shovel ; the Yolks muft remain as tender as poached Eggs. -They are alfo done au Gratin, (viz. catching) upon a filver Difh, without any Farce under, only a little Butter, Pepper and Salt, and coloured after the fame manner. It is cuftomary enough to pour a little burnt Butter and Vinegar upon them when done without Cheefe, either Whole or beat up. Oeufs au Prevot, as Sheriff, or Judge-advocate, &c. TJTAVE a little Salpicon Farce or Ragout ready pre- pared, made with pickled Pork, Mufhrooms, Onions, and proper Seasoning ; rub the Table-difh with fome frefh Hog's Lard, and break the Eggs upon it whole as the laft, adding Pepper and Salt ; bake on a flow Fire, and pour a little melted Lard over, as they are doing : When done pretty hard, pour the Fat out of the Dilh, add a good Lemon Squeeze upon the Eggs, and then the Ragout, to hide them. Oeufs a VEtuvee. Stewed Eggs. "DREAK the Eggs in hot Friture, as is done in hot Water for poaching, turn them about with a Skim- mer to make them round, and fry of a fine brown colour ; have fome Carp-roes and Onions flewed to- gether, and properly feafoned ; put the Eggs into the middle of the Difb, and the Ragout round, pouring the Sauce equally upon the Eggs ; garnifh the Difh round with fried Bread. Ji The 482 The PROFESSED COOK, The Eggs being fried fo, are alfo ferved with fried Bacon, fried Parfley, and a fliarp Sauce under ; and are then called Oeufs au Lard, viz. Bacon and Eggs : The fame, if done in a Frying-pan, with a bit of Butter under each Egg, as is common every where. Oeufs a la Coquc, in the Shells. See Oeufs a la Mouil- leffe. You alfo make fham Eggs, by filling the Shells with any forts of Cream ready prepared. Des Oeufs frit 's, & des Oeufs pocbes, a ce que I'on RAZE fome Cabbage-lettuces, being tied, and well feafoned : When done, drain, and put them whole pn the Diih feparately; cut Eggs into two, and put a half The PROFESSED COOK. 48 5 half upon each Lettuce; the Yolks mould not be boiled very hard, but juft like Marrow : Serve a little Cnllis and Butter Sauce upon them. Oeufs a la Payfanne. Eggs the Country Faihion. *TP H E Eggs mufl be boiled neither hard nor foft, and then fpread upon Bread. It is as common for the poor people in Flanders to give this to their children, as it is to give them Bread and Butter in England, Oeufs a la Mode. A-la-Mode Eggs. OIMMER a handful of Bread Crumbs in good fat Broth, and when it is quite thick, and no liquid remains, take it off the Fire ; chop a good flice of Bacon, ready-boiled, to mix with it, and add a fpoon- ful of a la Mode Beef Sauce not too high feafoned, one dozen and a half of Yolks of Eggs beat up, and fix of the Whites ; alfo a little pounded Coriander, Pepper and Salt, if the Sauce does not give it tafte enough ; mix all together very well, garnifh a deep Stew-pan with flices of Lard all round, put the prepa-. ration into it, and bake it in the Oven : When done, turn it over gently, take off the Bacon, wipe the Fat with a Cloth, pour a brown Glaze over, and let it cool before ufing. Oeufs glaces. Glazed Eggs, T)OIL a little Broth in the Difti you intend for Table, break the Eggs into it as for poaching, and fprinkle a little Pepper and Salt over them ; keep them only a moment over the Fire, for the Yolks fhould not be hard ; boil alfo a few raw Yolks and Cream beat up together till pretty thick, pour this upon the Eggs, and rafp Parmefan Cheefe over all; lay on a few iiiiall bit of Butter, and glaze with a hot Salamander. J t 3 0**ft 486 7fo PROFESSED COOK, Oeufs au Pere Simon* Father Simon, or Gaffar any thing. jyTAKE a Sauce with chopped Parfley, Shallots, Pep- per, Salt, a little Ginger-powder, a good bit of Butter rolled in Flour, a fpoonful of white Wine, and as much good Cullis ; boil thefe a moment, then add a good Squeeze of Seville Orange : Serve this Sauce upon poached Eggs. Oeufs au Coulis de Legumes. Eggs with Cullis, or Garden-fluff Porridge. "VJfAKE a Porridge of Green Peafe, or of Lentils, properly feafoned ; leaving a few whole ones in it, to fhew what it is : Serve poached Eggs upon it. Oeufs en Caiffes. Eggs in Paper-cafes. 7L/JIX fome chopped fweet Herbs, with a bit of But- ter, Pepper and Salt ; put a little of this Farce into the bottom of each Paper-cafe, break an Egg thereon, lay fome more of the Farce upon the Eggs, and flrew Bread Crumbs over ; broil over a gentle Fire, and colour the top with a hot Shovel : They muft be as foft as if boiled in the Shells. Oeufs a la Feftale. Virgin Eggs, from being white, unfoiled, &c. &c. "DOIL half a pint of Cream, and as much Milk, with a bit of Lemon-peel, Sugar, and a pinch of Co- riander-feed, and reduce it to half: When it is al- moft cold, mix fome fweet pounded Almonds with it, two or three bitter ones, and five or fix Yolks of Eggs ; fift it in the Table-diih, and bake it between two flow Fires as a Cream, Oeufs The PROFESSED COOK. 487 Oeufs au Salmi. A Salmi of Eggs. 15 OIL half a dozen of bruifed Shallots in a glafs of white Wine for about five or fix minutes ; mix this liquid with pounded roafted Livers of Hares, Rabbits, or any other kind of Game, to give it the tafte ; (from which this Dim is called Salmi) add fix Yolks of Eggs beat up with a little Gravy, and one or two fpoonfuls of well-leafoned Cullis ; ilrain it through a Stamine, and bake it au Bain-Marie, Oeufs a la Crime. Eggs with Cream. CTEEP the Crumb of a French Roll in good Cream till it is quite foaked ; add Sugar, Maca- roni-drops, preferved Orange-flowers, rafped Lemon- peel, a little Salt, and eight Eggs, whipped together ; butter a iheet of white Paper on both fides, which you put into a Pan, and pour the compofition thereon ; bake it in the Oven : When done, take off the Paper, and garnilh it with Nonpareils like a Cake. Oeufs aux Epinars. Eggs with Spinach. OCALD a handful of Spinach in boiling Water, and drain it to pound in a mortar ; pour in a pint of Cream when well pounded, to make the Cream of a fine pea-green ; add a little Salt, fix or eight Yolks of Eggs, preferved Orange-flowers, Macaroni-drops, and rafped Lemon-peel ; fift it in a Stamine with expref- fion, and pour it upon the Table dim ; keep it a good while on a middling Fire to catch a little at the bot- tom without burning; glaze it with Sugar Powder, and colour it with a hot Shovel. All thefe Diflies ought to be done on Silver Plates. I i 4 Oeufs 'The PROFESSED COOK, Oeufs meringues. Frothed Eggs. |)EAT up the Whites of four Eggs, and eight Yolks, with two fpoonfuls of Water, fome Salt, Sugar, and the Juice of one Lemon ; fry this as maiked Eggs, and put it upon the Tabte-difh ; whip up the remain- ing four Whites to a Froth with Sugar, and place it upon the other ; bake it in a Dutch Oven, or with a high Cover fitted for thefe purpofes. I ihall again re- peat, that it is the Whites of Eggs frothed, that gives, the name of Meringue, Oeufs & la Bonne Amie. Eggs in a friendly eafy Way. "DEAT up fix Yolks of Eggs, and four Whites, with a fpoonful of Rice-flour, half a pint of Cream, a little Salt, rafped Lemon-peel, Orange-flowers, and Macaroni-drops ; boil it in a Stew-pan flowly about half an hour, flirring continually, and glaze it with Sugar as ufual of a brown colour. Oeufs au NatureL Eggs in a plain Way. JLJ I X a fpoonful of Flour, with eight or ten Eggs, Pepper, Salt, Nutmeg, and a quarter of a poun^i of melted Butter ; fift it in a Stamine, rub the Table- difh with Butter, bake on a flow Fire, and colour with the Salamander or hot Shovel. Oeufs a I'Eati, Eggs with Water. J3OIL five or fix fpoonfuls of Water, with Lemon- peel, Coriander-feed, and Sugar; when it tailcs enough of the Seafoning, let it cool, beat up fix or eight Yolks of Eggs with it, flrain it through a Star iine, and finifti as the laft. PROFESSED COOK. 489 Oeufs en furprife au Bafilk. Sham Eggs, with Bafil. f^ U T hard-boiled Eggs in two, take out the Yolks, and inftead thereof, fill the Whites with a good ready-prepared Salpicon Farce, or Ragout (the Farce is the moft proper by its being minced finer) ; join the two halves together, and folder them with Yolks, as if whole ; dip them in Yolks beat up with Salt, Pep- per, and chopped green Bafil, fry them in Hog's Lard friture, or Oil, and fervc with fried Parfley. Oeufs au Point- du-jovr, Eggs of a fine Colour, (Point- du-jour, fignifying the Dawn of Day.) U T a quarter of a pound of Ham into dice, and fimmer it with a little bit of Butter till it is done ; roll well-poached Eggs in pretty thick Batter, made of Flour, Wine, Salt, and a little Oil ; then flrew the bits of Ham thereon, and fry them in Hog's Lard : Serve with fried Parfley. Oeufs en Crepin:, a ce que Vont vent. Eggs in Cowl to what you pleafe. f^ U T bits of Cowl large enough to wrap a poached Egg therein, with a little ready-prepared Farce of (any kind, Minced-meat, ftewed "Greens, or . Onions fried in Butter, as for Sauce Robert ; roll them up, dip them in Yolks of Eggs, and bake in the Oven about a quarter of an hour in a Baking-difh : Serve with what Sauce you pleafe ; that moft ufed is Cullis Sauce, made pretty relilhing or fharp with Lemon- juice, Oeufs au Zephir. Puffed, or raifed Eggs. gE PAR ATE the Whites and Yolks of eight Eggs carefully, without breaking the Yolks ; froth up the 49 tte PROFESSED COOK. the Whites ; cover one of the Yolks carefully in a fpoonful of it, and fo proceed till all the Yolks arc covered ; then flide them gently off into a hot Friture, one after another : Serve with much the fame Sauce as the laft. Oeufs au Prejtdent. I P well-drained poached Eggs in Yolks beat up, ftrew Parmefan Cheefe rafped, and Bread Crumbs over them, and fry a moment in very hot Friture : Serve with fried Parfley. Having already dwelt as long upon Egg Articles as can be either pleafing or inftrudtive, I lhall only take fuch notice of the remainder of Receipts as will give a general idea of them. Thefe varieties are more pro- perly calculated for Popifh countries, where a great number of Meagre Dilhes are neceflary : At the fame time I fhall give the names of them, that none may be deceived by pompous titles upon a Bill of Fare, Vvhich, after all, are frivolous in themfelves, and eafy in the execution. Oeufs au Celadon. Sea-green Eggs. Poached in Water, and made green with pounded Spinach. Oeufs au Verd-pre. Pale or Meadow-green Sauce. Oeufs d la Cbarmante. Malhed with a little Sugar-ca- ramel and Cream, called Charmante, viz. handfome, from the different colour given by the Caramel and Cream. Oeufs a la Nanette, from Nuns. See Oeufs au Lait. Oeufs au Vln de Champagne. Beat up with a glafs^of white Wine, or done with Onion Ragout, with Wine in it ; the Eggs are boiled hard, cut into quarters, and warmed in it. Oeufs The PROFESSED" COOK. 49 1 Oeufs en Poupeton a la Creme. Poupeton from Poupe- toniere; a Stew-pan fo called, for being made round and deeper than ufual. See Oeufs a la Crtme ; done as u Cake ; the difference is only the addition of Onions firft prepared in Butter. Oeufs en Capote. A Great-coat ; hid or mafqueraded vith the Whites frothed, and chopped fweet Herbs, .nuch as thoie au Mirolr. Oeufs accompagnes, viz. garnifhed with fomething elfe; ione upon the Table-diih, with bits of fried Bread mcl Bacon between each Egg. Oeufs a la PrinceJJe. Beat up with Orange-flower, Macaroni-drops, a few chopped Piflachio-nuts, and Cinnamon, and finished like a Cream. Oeufs a la Coquette. The Yolks of poached Eggs, beat up with Cream, Orange-flowers, &c. &c. finifli- jd like a Cream, and put into the Whites again. Oeufs au 'Trufes. The Yolks taken out, and mixed with Truffles as a Rogout, and ferved in the Shells, or in the Whites, being hard boiled. Oeufs a la Suije. Beat up with rafped or melted Swifs Cheefe, fweet Herbs, and other Seafoning ; inifhed like an Omelet or Brouilles. Oeufs en Puits. Scooped as a well : Make a Gratin \'ith a well-feafoned Farce, pretty thick ; fink as many loles as you propofe ferving poached Eggs therein. Oeufs a la Celeftine, an Order of Nuns fo called^: A Fricaflee of hard Eggs, with all forts of Seafoning ; C^^5 ' 1 1 * garnifhed round as the Cream au Chapelet, and a trim Omelet upon the Fricaflee as a cover. PROFESSED COOK. Oeufs en Canelons. Hard-boiled, cut long-ways ; wrap- ped in Pafte, dipped in Batter, and fried of a brown colour. Oeufs a la Motile. Hard Eggs pounded with Marrow and Seafoning, made into fmall bullets, and wrapped in thin Pafte to fry. Oeufs au Fromage. With Cheefe ; done upon the Ta ble-difh, as thofe au Miroir, with rafped Cheefe under and over ; coloured with a hot Shovel. Oeufs d YAil. With Garlick ; a Cullis Sauce, with fweet Herbs, and a pretty ftrong tafle of Garlick, to ierve upon poached Eggs. Oeufi a la Foktte. Fantaftic, Sec. &c. Sec Oeufs me- ringues ; the Yolks put upon a thick Ragout of Sorrel, done with Cream, and fmifhed as above. Oeufs en Ragout. Hard boiled, cut into quarters, and juft warmed in a Ragout of Mufhrooms, Cocks Combs, Sweet-breads, or any other. Oeufs a I'Eftragon. The Yolks boiled ; taken out to mix as a Farce, with chopped Taragon, and other Seafoning, and put into the Whites to fry. Oeufs a la Ravigotte. Poached Eggs, with Ravigotte Sauce, See Sauces, Oeufs aux fines Herbes. A Farce made with Butter and all forts of feafoning Herbs ; the Eggs done upon it between two Fires, or in the Oven. Oeufs a la BecJoameL FricafTeed, or boiled hard, and then warmed in the Sauce. Oeufs a la Sauce de Merhtche. Hard boiled, and warm* ed in this Sauce. Oeufs *The PROFESSED COOK. 493 Oeufs a la Piemontoife, from Piedmont, a Province in France. Done upon a Gratin, made of Cheeie, Butter, and bits of Bread ; the Yolks and Whites beat up together, with proper Seafoning, and finilhed as ufual. Oeufs a la Po'e'le ; a Frying-pan. Boiled hart!, cut into quarters, and tofled up with a little Butter, Lard, and chopped fweet Herbs ; ferved with Cullis Sauce. Oeufs farcls. Boiled hard ; the Yolks taken out to make a Farce, with Butter, Seafoning, and a little Cream ; then put in the Whites, and folder with i Yolks to fry. Oeufs an Macarons. Done like a Cream, with Maca- , roni-drops bruifed, Orange-flowers preferved, Sugar i and Cream. Oeufs au Jus. Poached, and ferved, with Gravy Sauce. Oeufs a I'Ecarlate. Reddened with the Spawn of Craw- fifh or Lobfters, lifted like a Cream, and fmifhed in ; the fame manner ; garniih the Difh with the Tails. Oeufs a la Grand-mere'-, Grand-mother. Beat up with .a little Gravy and Cullis, fifted in a Stamine, finifhed i like a Cream, and ferved with a little Gravy upon \ them. Oeufs a I'Efpagnole. Done as the laft, all to a bit of Partridge, and one Shallot pounded; fifted as the I former, and finifhed in the fame manner. Oeufs de plufieurs Fapn au Gobelet. In Cups, as Cuf- tard, to different odours and taltes. Oeufs au Plat en Ragout. Done in the Table-difh,with , a .Ragout of Afparagus, Peafe, or any other forts of Garden-Huff. Oeufs 494 ffi> e PROFESSED COOK* Oeufs en petit Timbale diverjifes. Prepared as for the Poupeton, only done in fmaller moulds : Serve with what Sauce you pleafe. Oeufs au Verjus. With Verjuice Sauce ; the Difh gar- niflied round with Verjuice, or other Grapes, being firft fcalded a moment. Oeufs en Pitdeftcaux. Pedcflal. See Oeufs d la Coyne, Page 482. Oeufs en Saladc. Mixed with any forts of Sallading when hard boiled ; or by themfelves, with only chop- ped fweet Herbs, drefled as a Sallad. Oeufs au Grat'in de Piftacbe. Poached in Sugar-fyrup,- and ferved upon a Gratin made of Cream, Bread Crumbs, and chopped Piftachio-nuts, with a few hard Yolks. Oeufs d la Sauce d'OJeille. One or two fpoonfuls of Sorrel Juice, to make a Sauce with Butter, two raw Yolks, Pepper, and Salt ; to ferve upon poached Eggs. Oeufs en FricaJJee de Pmilets. The fame Sauce and Sea- foning as is done for Chicken Fricaflee, made pretty thick, to ferve upon poached Eggs. Fafon de falre les petit s Oeufs pour garnir. How to make finall Eggs or little Bullets for garnifhing. pOUND fix hard Yolks of Eggs with two raw ones; when well mixed, add a little Pepper and Salt, according to what ufe they are intended for ; roll this into little bullets like marbles, fome larger, fome lefs, to imitate the groups found in Pullets, and then roll them in Flour to make them more or lefs hard. They ferve to garnifh Pies or Ragouts of any forts. Bouillie. *be PROFESSED COOK. 49 1 ' Boulllle. Pap or thick Mick. I X a little Flour by degrees in Milk, (and half Cream, if agreeable) a little Salt and Sugar; fimmer a long while on a flow Fire, ftirring con- tinually : When it is almoft done, put the Dilh you intend to ferve it in upon the Fire, and a few fpoon- fuls of Bouillie into it, to catch a little at bottom as a Gratin ; pour the remainder upon it : Serve it in its natural colour, or colour it with a hot Shovel like a Cream. Du Ris, &? Greuau au Lalt. Rice Milk, and Gruel, the Rice feveral times in warm Water, then boil it in a little Water till it burfts, pour (boiled Milk upon it, by little and little, as it thickens ; keep it on a flow Fire about two hours or more, add- ing a little Salt and Sugar : You may alfo boil a bit of Cinnamon in the Milk, or a bit of Lemon-peel, or 'both. The Gruel is only Rice boiled in Milk or Water fome time ; let it fettle, and clear it off, to drink as a cooling Liquor, like Barley Water, &c. Ris au Caramel. Rice glazed with Sugar-caramel. "DOIL fome Rice in Milk very tender, and pretty thick ; mix it with preferved Orange-flowers, rafped Lemon-peel, and a little Salt ; make a brown Caramel with Sugar, and a little Water; pour a little of it into the bottom of the Table-difli, place the Rice 'upon it, and then pour fome Caramel handfomely over the Rice, and all round. Ris fouffle ; when the Rice is prepared as the laft, all to the Caramel, put it into the Difli, and five or fix frothed Whites of Eggs upon it, railed as high as pomble ; put it into a pretty {mart Oven, and keep it there, 496 ffle PROFESSED COOK. there, or in any warm place, till you arc ready to ferve. It is alfo called Meringue* DCS petit s P o i s. Of green or young PEASE.. Pet its Pois dans leur Sue. Green Pcafe in their own Juice. 'TVHEY ought to be ufed as foon as fhelled, as they are very apt to decay, both in colour and moif- turc, by being expofed to the air ; put them into a Stew-pan, with a few Hearts of Cabbage-lettuces, a a faggot of Parfley and Chibol, a fprig of Winter- favory, one Clove, a little Salt, and a good bit of Butter -, cover them, and ftew on a flow Fire, ftirring how and then for fear of burning at the bottom : When done, add a bit of Butter rolled in Flour, and make a Liaifon fhort Sauce; take out the Faggot, but ferve the Lettuces with the Peafe. Petit s Pols au Lard. Green Peafe, with Bacon, or Pickled Pork. /^UT about a quarter of a pound of frefh Bacon, or Pickled Pork into thin flices ; foak it on the Fire in a Stew-pan until it is aim-oft done, then put about a quart of Peafe to it, a good bit of Butter, a faggot of Parfley, as in the firft, and a fpoonful or two of hot Water ; fimmer on a flow Fire, and reduce the Sauce ; take out the Faggot, and ferve the reft together. Pet'its Pols a I'Angloife. Green Peafe, Englifh Fafhion. p U T the Peafe into a Stew-pan, well flopped, on a flow Fire, without any Liquid or Seafoning; fim- mer them in this manner until they are quite done ; then The PROFESSED COOK. 497 then add a good bit of Butter rolled in Flour, a little Salt and Sugar; ilir them- about to make the Liaiforu Petlts Pois a la Creme. Stewed Peafe, or Fricaffee. pUT the Peafc into a Stew-pan, with a bit of Batter, a faggot of Parflcy, a little Winter-favory, and one or two fpoonfuls of warm Water ; fimmer them on a flow Fire a long while : When they are almoft done, add a few fpoonfuls of good Cream ; take out the Faggot, and finifh them very tender ; add a little Salt, and a bit of Butter rolled in Flour, fufficient to iriake the Sauce thick : Serve quite hot. Pois funs Pafchem'm, on. Pols goukus. Peafe fcalded, or boiled in the Kids. ^p H E S E are a kind of Peafe which are eaten in the Shells, or Kids, as they have not that kind of tough Skin common to other Peafe : Boil them in Water, about a quarter of an hour; then drain them upon a Sieve, and tofs them up about as long in a Stew-pan, with Butter, a faggot of Parfley, a little Salt and Water ; take out the Faggot, add a Liaifon of Yolks of Eggs and Cream, and a little Sugar : Serve in the Shells. Pols fees. Dried Peafe. t>OIL them to a mafh in Water ; they ferve for Por- ridge, Soups, thick Cullis, or for any ufe, either with Meat or Poultry, Game or Filh, in Meagre- difhes. Feves de Marais & la Creme. Garden Beans, with Cream Sauce. CCALD the large ones to peel the Hufks; (the young ones are drefled without peeling) boil them in Wa- ter about a quarter of an hour ; then drain, and put K k theiu 498 The PROFESSED COOK. them into a Stew-pan, with a faggot of Pariley, Chi- bol, a little Savor)', a good bit of Butter, Salt, chop- ped Parfley, a good pinch of Flour, and a little Broth, either Gras or Meagre ; take out the Faggot, and add a Liaifon of Yolks of Eggs and Cream, when juft ready to ferve. Haricots nerds. Green Kidney-beans. \XT HEN they are properly picked, if pretty large, cut them' into fillets ; if quite young, only break them in two ; boil in plain Water, with a bit of But- ter, and a little Salt ; when done tender, and drained, flew them with a bit of Butter, chopped Parfley, green tops of Rocambole, or Chives, Pepper, Salt, and a few fpoonfuls of good Broth ; reduce the Sauce, and add a Liaifon as the former, with the addition of a few drops of Verjuice. Haricots verds en Salade. Green Kidney-beans in Sallade. T> O I L them as the preceding : When they are well drained, mix all forts of fmall Sallading with them, and alfo one or two chopped Shallots ; feafon them as any other kind of Sallad. Haricots verds au Coulis. Kidney-beans, with Cullis Sauce, or as a Ragout. T>OIL and drain the Beans as the former ; put them into a Stew-pan, with a good bit of Butter, a flice of Ham, a faggot of Parfley, Chibol, one or two green Shallots, Broth and Cullis ; fimmer about half an hour, then take out the Ham and Faggot, and re- duce the Sauce : When ready to ferve, add Pepper and Salt if neceflary, (as the Ham may be fafr enough) and a Lemon Squeeze. Haricot* *Ihe PROFESSED COOK. Haricots verds frits. Fried Kidney -beans. '"THESE ought to be pretty large, and picked with- out breaking or cutting ; boil them a moment in Water, then braze them with thin flices of Lard, a faggot of fweet Herbs, Broth, and whole Pepper : When done, wipe them dry with a Cloth, dip them, in pretty thick Batter, and fry of a fine gold colour. Haricots verds a la Flamande. Kidney-beans, Flemilh Falhion. Tl^HEN they are boiled tender in plain Water, put them to foak fome time in good Broth, to take the taile, with Pepper and Salt ; drain them, and ferve with a thick Sauce, made of Butter rolled in Flour, one or two Shallots chopped very fine, a little Cream, and a few drops of Vinegar. Haricots verds aux Capres. Kidney-beans, with Capers. '"p H E beginning is done as the former ; they are then tofled up with Cullis Gravy, a bit of Butter rolled in Flour, fweet Herbs, and chopped Capers : The Sauce muft be reduced very thick ; which may be done by adding Flour at difcretion. Haricots verds, pour confire &f ftcher* To keep dried or preferved Kidney-beans. 'T'HEY ought to be gathered in good growing wea- 1 ther, and to be very tender ; pick them as ufual, boil them a moment in Water, and drain them well : Tie thofe you propofe to dry with thread, and place them in the Sun, or upon Sieves, or any thing el the Oven, after the Bread is taken out, and keep them afterwards in a dry place : When you want to uie them, foak them in warm Water till they become K k 2. fwelled. 500 'T/je PROFESSED COOK. fvvelled. Thofe that you would pickle or preferve, muft be put into a Brine made of three parts Water, to one of Vinegar, a good deal of Salt, and feveral Cloves ; make Brine enough to cover them over, and pour a good quantity of Oil upon them, which will always keep out the air, and tie a Bladder of Leather over them : By this means, any body may have green Kidney-beans at all ieafons of the year. Ufe the fame method as with the dried, when you want to drcls them. Haricots blanc a la Poulette. White Kidney, or Roman Beans FricarTec. T Believe they do not grow in England to that perfec- tion, as do thofe brought over from Holland or Flanders, being much larger, tenderer, and better tailed, though they are fold at feveral places in London : Freih ones are boiled in Water, and drained ; then limmered, with a good bit of Butter, Pepper, Salt, chopped Parfley, and Chibol : When ready to ferve, add a Liaifon of Yolks of Eggs, Cream, a little Nut- meg, and a few drops of Verjuice or Vinegar. Dried ones fhould be foaked in warm Water fevfral hours before they are boiled for ufe, and boiled flowly, otherwife they are apt to crack and malh ; drain them, to fmifh as firft directed : A little Muftard added be- comes the tafte very well ; or they may be finifhed with Gravy, Cullis, and proper Seafoning : In this cafe they are called Haricots en Ragout. Haricots blancs en Salade. White Kidney-beans as a Sallad. "OUT ready-boiled Beans into a Stew-pan, with a pro- per quantity of Oil, Vinegar, Pepper, Salt, chop- ped Parfley, and Shallots; tofs thefe up together warm, and garnifh the Dim with fried Bread. They are alfo ferved cold, as a Sallad, with a pounded Anchovy in the Seafoning. Uaricott The PROFESSED COOK. 501 Haricots blancs a la Maitre a" Hotel. White Kidney-beans the Steward's Fafhion. ready-boiled and drained Beans ; give them a few boilings, with a good bit of Butter, chopped Parflcy, Shallots, Salt and Pepper : When ready, add a fpoonful of Verjuice, or Vinegar They are alfo done with burnt Butter, Muftard, Salt, and Vinegar, poured upon them, or tolled in it, while warm. Haricots blancs d I'Oignons, White Kidney-beans with Onions, TyjAKE a Roitx with Butter and Flour ; flew a quan- tity of fliced Onions in it, adding a proper quan- tity of Butter : When they are done, put the ready- boiled Beans thereto, with Salt, Pepper, and a little Vinegar ; reduce the Sauce quite thick, and add Muf- tard if you like, Lent Hies Fricaffies. FricafTee of Lentils. 'TpHIS Dim is meant to be prepared with frefh Len- tils, which cannot be eafily obtained in England (the frefh ones are brought from abroad,) although cultivated in feveral parts of this ifland. I hope I mall not be thought partial, by the notice already taken ; but, without prejudice to feveral Shop- keepers, and Corn-chandlers, who, for the fake of a little more gain, will impofe feme of Englifh growth for foreign, which are moftly fold at the Italian fhops, much larger, and of better colour and tafte, the hint becomes necetiary. Prepare fliced Onions, as in the laft for Beans, and put the Lentils ready-boiled and drained thereto, with Broth, Butter, Pepper, Salt, and a fprig of Savory, which you take out before you ferve ; reduce the Sauce of a good confidence, and add a little Vinegar when juft ready. They are done in Ragout the fame as the white Beans, with Cullis, K k 3 Gravy;, 502 The PROFESSED COOK. Gravy, and proper Seafoning. It is moftly the colour that diftinguimes between the name of Ragout and Fri- caflee'; the firft being made brown with Cullis, the laft white, with Cream, &c. &c. Choux Brocolis. Brocoli, white or green. ^pHE flvingy Rind ought to be well picked, and the Stem or Heart, and Head-tops only ufcd ; boil them in plain Water, and a little Salt ; drain,, and lay them properly on the Table-difh, and fcrve what Sauce you pleafe upon them, as Cullis, or Verjuice, or white Sauce. Ckoux Rave. It is of the Italian Growth, called in common Turnip Cabbage. J)EEL them as Turnips, braze them tender ; and cut them into pieces of what bignefs you think proper; Serve with a white Sauce, or a good Cullis Sauce as the common Cabbages. Being of a flat tafte of themr felves., either of the Sauces muft be pretty relifhing. Choux Rouge. Red Cabbages. '"THEY are moftly ftewed to eat with Ham, Bacon, or fmoaked Saufages; though fometimes without any Meat : They are very flrong eating, and fhould be firfl fcalded, then ftewed with Butter, Pepper, Salt, and Cloves ; and Vinegar added to it jufl before fer- ving : They are reckoned wholefome in Veal Broth for confumptions ; but are moil proper for pickling, as Girkins, &c f &c. Choux far cis< Cabbage fluffed, HP H E Savoy kind is the beft : Cut off the outfide Leaves to the Heart, and fcald them in boiling Water, "The PROFESSED COOK. 503 Water about half an hour; fqueeze the Water out, take up the Leaves one by one, and wrap fome good ready-made Farce therein, three or four Leaves dou- ble, and tie them round ; braze them in a light Braze properly feafoned, with Pepper, Salt, Cloves, and a little Nutmeg, (except there is fome in the Farce) : When thoroughly done, drain them with a linen Cloth, and ferve a good relifhing rich Sauce thereon : You may alfo cut each half in two, and garnilh any kind of brazed Meat with them. i Cboux a la Flamande. Cabbages, Flemiih Fafhion. (~}UT a good large Cabbage into quarters ; fcald it in boiling Water fome time, and drain it very well, by fqueezing ; cut the Stem quite out of each quarter, and chop it pretty fine ; put it into a Stew-pan, with one or two ilices of Ham, fome Butter, and a little frefh Hog's Lard melted ; fimmer it till it is quite mamed, ftirring it often ; add fome good Confommee, with Pepper and Salt, if neceflary : The Sauce muft be very thick, like a very flrong Liaifon : Toait a bit of Bread as for a buttered Toaft, put it in the Table- difh, pour the Ragout upon it, and garnilh round with fried or ftewed Saufages. Gboux a la Saint Cloud. Either the Name of the Place, or the Inventor. TV/f I N C E half a pound of Fillet of Veal, and as much of Ham; feafon this with Pepper and Salt, chopped Parfley, Shallots, and a little melted Lard ; take a fcalded whole Cabbage as before, fluff this Farce between every two or three Leaves, with all the Seafoning, and tie it up round, like the Cabbage, be- fore boiling ; braze it with flices of Lard, fome good Broth, and a glafs of white Wine : When done, wipe the Fat off, and ferve a Spaniih Sauce upon it. See page 40. K k 4 504 tte PROFESSED COOK. Ckoux a la Cabbage in the Field General's Fafhion. about a pound of Pickled Pork into middling pieces, and a large hard Savoy into Quarters ; fcald both together about a quarter of an hour, then fqueeze the Cabbage, cut out the ftem, and tie it up in quarters ; braze it in good Broth, with a faggot of fweet Herbs, a fprig of Fennel, two or three Cloves, as many whole Shallots, a fpoonful of Oil, whole Pepper, and a little Salt : When done, lift it ; ikim part of the liquid, add a few fpoonful s of Cullis to it, and reduce it to a good confidence ; put the Cabbage well wiped upon the Table-difh, the Pork upon it, and the Sauce over all. Cabbages brazed after this manner are ufed either for a Dilh alone, with a good Jelly Broth Sauce, or to garnifh any kind of Meat. either Butchery, Poultry, or Game. Choux a la Lyonnoife. From Lyons, a City in France. *TTHE Cabbage is prepared as the laft, either whole, or cut into quarters ; it is then fluffed with bits of Saufages, and ftevved Chefnuts, brazed, and ferved with a good Cullis Sauce, or Chefnut Cullis. This being a country abounding with good Chefnuts, they are often ufed with many other things. Des Oignons, Ail, Perfil, Cibouks, Ecbahttes, & Rocamboles. Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocambole. 'pHEIR utility in Cookery is well known. Onions are in full ufe. Garlick is much difcouraged, either by its too predominant flavour, or the impru- dence and careleflhefs of the workman, as has already been The PROFESSED COOK.' 50$ fccen obferved. Shallots are well known, and much ufed. Chibol, or Chive, may be called a diminutive of Shallots, whether green or dried, the flavour being much lefs. And Rocambole is much the fame as Chibol : It is moftly ufcd green, either in Sallad, or made Dimes, the green tops being cut as Parfley or Garden-crefles, which fpring out again ; and its affi- nity to the two laft-mentioned has been my only rea- fon for not taking notice of it in every Receipt where it is dirc.dted as part of the compofition : I am uncerr tain whether this may be the reafon why it is not more cultivated in England. Parfley, for its great and ge- neral ufe, is known to the meaneft capacity ; it ought to be ufed frefli gathered, as it is apt to foment in keeping: The Root is as ufeful in Broth, as the Green, is in the Sauces. 0/gnons a I'ltalienne. Onions, Italian Fafliion. '""PAKE fome good large Onions when properly pio ked, fcoop out the iniide as much as poffible, fill them with a good raw Farce, and braze them with a few flices of Lard and Ham, a little Broth, Pepper and Salt ; when done, drain them very well : Serve Italian Sauce upon them. Onions are alfo ufed as Sallad, being either brazed, or baked in the Oven ; the fmall ones are moflly brazed, the large baked, and then drefled like any other Sallad, with red Beet- Toots : The common Englilh Onions are rather too ftrong for this ufe, therefore the Spanifli or Dutch are better. 0/gnons aux Oeufs de Carpes. Onions ftewed with Carp-roes. J^JAKE a Rifibllet with Butter and Flour; when of a fine brown, add fome Onion 'Gravy, and put large fcalded Onions therein, with fome Mufhrooms, a faggot of Parfley, Chibol, Thyme, Laurel, Bafil, and 506 The PROFESSED COOK. and a few Cloves ; when they are almoft done, put in the Carp-roes, and braze a little while longer; then take out the Faggot; reduce the Sauce confiderably, and when ready to ferve, add fome chopped Capers, and one or two Anchovies; garnifh the Difh with fried Bread. Des Navets, Ravioles, Raves, Poireaux, Carotes, & Panel's. Of Turnips, Turnip-radifhes, common Radifhes, Leeks, Carrots, and Parfneps. T ARGE Turnips, Carrots, Parfneps, and Leeks, are boiled in Broth, to give it a proper flavour ; and are alfo ufed to garnifh many forts of Ditties. Ra- violes are fmall round Radifhes ; they are commonly eaten raw, as Sallad, as well as the common long Radifhes. Navets en Car dons. Turnips as Cardoons. KE fome long Turnips, (commonly called French Turnips) and cut each into quarters length-ways, in the fhape of Cardoons : You may give them the true refemblance, by cutting ribs as in Cardoons : Braze them in the fame manner, and ferve with the fame kind of relifhing Sauce. This fort of Turnips is alfo very good to flew in their own Juice, with a bit of Butter, Pepper and Salt. The Turnips are either cut into fillets, or boiled whole, and ferved with any Sauce,, either white or brown. Ravioles & Raves de plufieurs Faxons* Turnip-radifhes, and common Radifhes, different ways. T^ 1 H E firft may be ufed hot, as a Lafl-courfe Difh ; peel them as Turnips, or only fcrape them as Car- rots ; boil them in plain Water to three parts, then drain, and finifli the boiling in good Confommee ; keep The PROFESSED COOK. 507 keep them on a flow Fire a good while, that they may take the tafte thoroughly, and feafon with Pepper and Salt : When ready to ferve, add a bit of Butter rolled in Flour, and make a Liaifon pretty thick ; or inftead of Butter, add fome good Cullis. Another Method. When three parts boiled in Water, finifli them in Sugar-fyrup, and dip them in Wine Batter to fry. The feconcl fort is dreffed after the fame manner. Des Carotes, Panais, Racbies de Pertil, de plufaurs Faxons. Of Carrots, Parfheps, and Parfley-roots, of different Faihions. Jf O R Ragout of Roots, fee Ragout Articles. They are alfo ufed as a Difh : When boiled tender in the Broth-pot, cut them into what ihape you pleafe ; have a good Sauce ready, either white or brown ; put the Roots to foak in it fome time, and fimmer a moment before you are ready to ferve. Parfley-roots muft be very well fcalded firft, and thoroughly boiled, on ac- count of their ftrong flavour. Des Palreaux & Celeris. Of Leeks and Celery. C E E Ragout of Celery in Ragout Articles. They are alfo ufed as Sallad, when fine, white, and ten- der, or to put in Broth ; it ought to be ufed in mode- ration, on account of its flrong perfume : It is alfo ufed as a Laft-courfe Diih ; when boiled in the com- mon Broth-pot to about three parts, take it out to drain, and marinate it with a little Vinegar, Pepper, Salt, and Cloves ; then drain it again upon a Linen- cloth, and dip in white Batter to fry : It ought to be tied in a bunch, when put into the Pot for this ufe. J^eeks are alfo good to put into Broth; and when three 508 'The PROFESSED COOK. three parts done, fluff the Hearts with a good ready- prepared Farce, and fry as the Celery. Epinars a la Creme. Spinach with Cream. CCALD the Spinach in boiling Water a few minutes ; drain and give it a few chops with a Knife ; put it into a Stew-pan, with a good bit of Butter, Salt, and a little Nutmeg ; fimmer a good while on a flow Fire, and add Cream only fufficient to keep a good ftrong Liaifon ; garntfh with fried Bread. Epinars en Tabatieres. Spinach in Snuff-Boxes. bits of ftale Bread, pretty thick, and give them the Form of Snuff-boxes of any Shape ; fcoop the jnflde without breaking through, leave a border of a proper thicknefs, and fry them of a good brown co- lour, in Butter, Oil, or Hog's Lard ; drain them as all Fritures, and fill them with a well-feafoned Spinach Ragout : Serve with or without a cover j the trimmings will ferve to make Bread Crumbs. i Epinars a VAnglo'ife. Spinach the Englifh fafhion. ^lf HEN properly wafhed and drained, put it into a Stew-pan on a flow Fire, until it is quite done ; drain its own Water out, and add a good bit of Butter rolled in Flour, Salt, and a little ralped Nutmeg ; tofs it up, to make a Liaifon of the Flour and Butter, and garnim with fried Bread. Epinars a la bonne Femme. Spinach the good Houfewife's fafhion. VyHEN well picked and wafhed, put it into a Stew- pan, with a good bit of Butter, a faggot of Parfley, a few Shallots, one Clove, Salt, and coarfe Pepper ; PROFESSED COOK. 509 Pepper ; fimmer on a flow Fire, ftirring now and then, and let the Sauce be much reduced : When ready, add a bit of Sugar, a bit of Butter rolled in Flour, and fi- nifh as the laft. Epinars d la Provenfale, Spinach the Provence falhion* T T is done the fame way, only ufing Garlick inftead of Shallots, and Oil inftead of Butter. I have al- ready obferved, in Part, that all Difhes under this De- nomination, are very abundant in Oil and Garlick ; the People of the country being very fond of both. Epinars au Bouillon. The Spinach is ftewed in good Cullis, when fcalded and drained. Epinars a la St. Cloud. The Spinach is fcalded and drained as ufual, then ftewed with a little Butter, a flice of Ham, a faggot of Parfley, Chibol, and one Shallot; limmer a while, then take out the Faggot and Ham ; add a little Cullis, Cream, and proper Seafoning, and reduce the Sauce to a good ftrong Liaifon. Du Pourpier. Of Purnain. T T is tied in bunches, and boiled in the Broth Pot, to garnilh Herb Soups : It is allb ftewed like Spinach, or preferved as Pickles ; you may alfo cut it to what length you pleafe, and dip it in Omelet Batter to fry, fugaring it over like Baignet Fritures : Or it may be marinated in Brandy, dipped in Wine Batter, and fried in the fame manner. Des Gardes de plufieurs Faxons. Cardoons in different Manners. UT them to what length you think proper, and pick the ftringy part very clean from the Heart : You may do them whole, but it is moft common and proper 510 'The PROFESSED COOK. proper to cut them into quarters, or halves at leafl ; boil them in Water, with a little Butter rolled in Flour, and a flice of peeled Lemon to keep them white ; put them into a good white or brown Sauce to foak, being firfl drained from the boiling; ufe a bit of Butter, or Cullis Sauce, and proper Seafoning, and add a Lemon Squeeze when ready. If you would finifh them with Parmefan Cheefe, as is often done, boil them in the fame manner ; put a little Cullis into the Table- difh, as many bits of fried Bread as Cardoons, the latter being properly laid upon the Bread, a little Sauce over, and fie wed with rafped Parmeian Cheefe ; give them a good colour in the Oven : The Sauce muft be much reduced ; and if you do not add too much of it, the Bread and Cheefe will foak it. De rOfeille, Laifues, &? Chicories. Of Sorrel, Lettuces of different forts, and Endive. *T~*HEY are ftewed like a Ragout, as fet forth in Ra- gout Articles. Lettuces and Endive are ufed moftly as Sallad ; or being boiled in the Broth-pot, and tied, are ufed to garnifh Soups : The Stock of Roman or Cofs Lettuces rnay be drefled after the Manner of Cardoons, being well fcalded in boiling "Water, and bra/.ed. Laitues de phfuv.rs Facons. Different ways of dreffing Lettuces. CCALD them whole in boiling Water for a few mi- nutes ; drain the Water out, cut out a little of the Hearts, and inftead thereof put in a well-feafoned Farce ; wrap them up in the Leaves, and tie them with Pack-thread ; braze them in a light-feafoned Braze, and when done, and well drained, place them upon the Ta- ble-dim, and pour a good Veal Cullis or Chicken Fri- caflee Sauce upon them. You may alfo let them cool, when boiled tender, dip them in Egg Batter, and fprinkle them over with Bread Crumbs to fry. Choux-fleurs The PROFESSED COOK. Ckoux-fleurs. Cauliflowers. pUT the Cauliflowers into frefli Water as they are picked, and boil them in Water or Broth, with a bit of Butter and Salt ; (Spring Water is beft to keep them white ;) take them off the Fire before they are quite done, and leave them in the Water a while, to finilh ; then drain them very well, and place them pro- perly on the Table-difh : Serve a Meager Sauce upon them, made of Butter, Cream, Pepper, Salt, and a little Nutmeg, if agreeable. If you iimmer them a while in the Sauce, they will have more Tafte, but will not look fo well ; follow the fame method with Brown or Cullis Sauce. Cboux-faurs a la Reine. Cauliflower, with Queen's Sauce. A/TAKE this Sauce with a bit of Ham, and bits of Fillet of Veal, cut into fmall dice, a little Butter, chopped Parfley, Shallots, and one clove of Garlick ; foak this a while on the Fire, then add a few fpoonfuls of good Jelly Broth, and half a pint of Cream ; reduce it to a good Liaifon, lift it in a Sieve, and pour part of it into the Table-difh ; place the Cauliflower therein, boiled as the preceding, and the remainder of the Sauce over it ; garnifh with Bread Crumbs, with a few drops or bits of Butter thereon, and colour it in the Oven. They are done with Cullis and Parmefan Cheefe, after the fame manner, and are then called au Parmefan. Choux-feurs en Baignets, Cauliflowers as Fritures, are boiled in the fame manner, dipped in good Wine Bat- ter, and fried of a fine Gold colour. Choux-fleurs au Jus. Cauliflowers with Gravy. t>OIL a Cauliflower as the former, and lay it clofe in a Stew-pan much of its own bignefs, with the Stalks upwards ; 512 I'be PROFESSED Cootf. upwards ; pour fomc good Gravy upon it, and let it infufe Ibme time on an Ames-fire ; then clofe it pro- perly oh the Table-dim, the Bloom upwards ; and do not put the Gravy to it, but lerve it with a good Cullis Sauce, thickened with Butter and Flour, Pepper and Salt, according as Cullis requires. En Ragout-, boil a Cauliflower in good Broth, and a good bit of Butter and Salt ; when done, drain it, lay it properly on the Dim, and ferve a fmall well-tafted Ragout of Sweet-breads, fat Livers, Mulhrooms, or any other upon it. Concombres a la Poulette. Cucumbers Fricaffee, or with White Sauce. /"^UT them into large dice, fcald them in boiling Wa- ter a few minutes, drain, and put them into a Stew- pan, with Butter, chopped Parfley, Shallots, Pepper and Salt ; add a little Broth, and fimmer fome time ; reduce the Liquid, and add a Liaifon of two or three Yolks of Eggs, beat up with a little Verjuice or Vi- negar, rafped Nutmeg, and bits of Butter rolled in Flour put in at different times : The Sauce ought to be pretty iharp. Concombres farcis. Stuffed Cucumbers. pEEL, and take out the middle with an Apple-gorer y or any thing elfe ; fcald them as the laft, and fill them with a well-feafoned Farce, made of ready-dreffed Meat, and proper Seafoning ; (for Meagre with Fifh Farce) ; tie them up with Pack-thread, and braze in a light Braze : They are ferved alone, or to garnilli made Dimes, with a good-coloured Sauce upon them. Concombres au Bafllic ; with green Bafil chopped with the Farce ; braze them in the fame manner, and when cold, dip them in Egg Batter to fry; or finifti them in the Table-difli, with Bread Crumbs and Parmefan Cheefe, as the Cauliflowers are done. Concombres The PROFESSED COOK, Concombres a la */*. See Cauliflowers ditto ; and purlue the fame method with Cucumbers. Melons, comment les confire. How to preferve Melons for Cookery. JgOIL the quantity of two parts of Water to one of Vinegar, with Salt, and Cloves proportionable ; (the fmalleft Melons are the belt;) wipe them all over with a Cloth, and put them into a Pot; pour the Brine boiling upon them, keep them on an Afhes- fire till the next day, and do the fame over again fe- veral times, till they arc of a fine green ; then let them cool, flop the Pot very clofe, and keep it in a cool place, to ufe for Ragout or Sallad : Soak them fome time in warm Water before ufing. O Melons en Baignets. Melon Friture. jV/fELONS are ferved raw, when ripe ; the French ufe Melons as little Difhes, in the firft Courfe ; alfo Radifhes, Oyfters, &c. which are removed with the Soup by made Dimes. If you would make a Laft- courfe Dim, called Entrement, (the firft being called Hors dOeuvre,) cut a Melon into large dice, marinate it with a little Brandy and Sugar about half an hour, drain it well, dip it in good thick Batter, and fry as all other Fritures : Serve it with rafped Sugar over, as ufual. De s Ckervis, Salfifix, &* Tauplnambours. Of Skirret, Salfifix or white Beet Root, and Potatoes. OKIRRETS are fcraped as Carrots, and boiled in Water, with a little Butter and Salt ; they require only about a quarter of an hour's boiling ; drain them to fry, being firft dipped in pretty thick Wine Batter. The Salfifix is much harder, and requires a longer time ; boil it in the fame manner, and ferve with rdifti- iug Sauce like Cardoons. Potatoes are boiled in Wa- L 1 ter. 514 be PROFESSED COOK. ter, then peeled, cut into (lices, and jufl warmed in Liaifon Sauce, or pounded, and baked to a Gratln upon the Table-difh, being feafoned with Pepper and Salt, Butter and Cream. Des Fines Her&es. Of Sweet Herbs. go under the Denomination of fweet Herbs in Cookery, are Parfley, Chibol, Garlick, Rocam- bole, Shallots, Winter-favory, Fennel, Thyme, Laurel, or Bay-leaf, and fweet Bafil: Under the name of Ra- vigotte, or relifhing Herbs, are Taragon, Chervil, Bur- net, Garden-crefTes, Civet, and green Muflard ; there are other fweet Herbs, which are not called Ravigotte, although they are often ufed together, as Mint, Borage, Water-crefs, Rofemary, Marigold, Marjoram, &c. Du Houblon. Of Hops. 'TpHE fpring is the only feafon to eat them ; they arc firft to be boiled in Water, then ferved in the fame manner as Afparagus. Des Articbauts. Of Artichokes, dried, or preferred. "pOLLOW the fame method as is done for dried or preferved Kidney-beans, fee Page 499, only obferve, that they muft be boiled fufficiently to take out the Hearts, or Hay. Thofe that you preferve in Brine muft be trimmed of the Leaves, as is commonly done when ferved freih ; and in thofe to dry, the Leaves muft be ftripped off; fcald them in hot Water when you propofe to ufe them, as is directed for Beans. Articbauts a la Sauce blanche. Artichokes with white Sauce. '"PRIM the points of the Leaves with a pair of fcif- fars, or a iharp Knife, and boil them in Water, "Salt, and a bit of Butter ; drain and take the Choaks out, The PROFESSED COOK. out, and ferve a white Sauce in them, made of Butter, a little Flour, Pepper, Salt, and a few drops of Ver- juice, Vinegar, or Lemon-juice. Artkbauts en Feuillage* Artichokes with the Leaves. CCALD them firft in boiling Water a few minutes ; then boil them in Broth, , with a faggot of fweet Herbs, a few flices of Lard under them, and two or three Cloves ; drain, and take the Choaks out as the "firft ; pour a Cullis therein, mixed with Butter, Pep- per, Salt, and a Lemon Squeeze. Artkbauts frits. Fried Artichokes. HpAKE young Artichokes, and cut them into quar- ters, or lefs pieces, according to the bignefs ; trim the Bottoms, both infide and outfide^ leaving only three or four of the tendereft Leaves ; put them into frefh Water fome time, after they are picked ; drain them, and marinate about half an hour in Batter, made of Yolks of Eggs, Flour, and Salt ; fry crifp in a very hot Friture, and lerve fried Parfley for garniihing. Another method is to braze them, after being trimmed according to this method, and dipped in good thick Wine Batter to fry. Artkbauts a la Glace, vu en Cryfteaux. Tranfparent Artichokes. BRAZE the Bottoms of Artichokes very tender, in a well-feafoned Braze ; lay them on the Table-diih, pour a good clear Jelly over, fufHcient to cover them, and let it cool ; this firft is called a la Glace, ou au Mi- roir : Otherwife let it cool firft, and cut it into little focky pieces, to put upon and round the Artichoke- bottoms ; this laft is called en Cryjieaux, from its tranf- parent Clearnefs. L 1 2 Artkhauts 516 ke PROFESSED COOK. Artickav.ts a la Barigoult. Barigoult Artichokes, (from the inventor's name.) 'TTRIM the Artichokes properly, boil them in plain Water till you can take the Choaks out, and drain them very well ; have a Sauce prepared, with two Yolks of Eggs beat up with a fpoonful of Oil, chopped Parflcy, Shallots, Bafil, Mufhrooms, Chibol, Pepper and Salt ; put the Artichokes into a Stew-pan, with a few thin flices of Lard under them, and a little Broth ; and pour this Sauce to them, and braze on a flow Fire, both under and upon the Pan Cover : When done, pour a little Sauce into the Difh, made of Cullis, But- ter, and a Lemon Squeeze, and pour alfo fome of it upon the Artichokes. A la Creme, white Liaiibn Sauce : Make a Sauce with bits of Fillet of Veal and Ham, Parfley, Shallots, two Cloves, a little Butter, and a few whole Mufh- rooms ; foak it fome time, then add a little Broth, fimmer it about an hour, and fift in a Sieve ; make a Liaifon of two or three Yolks of Eggs and Cream, and add a Lemon Squeeze when ready, with Pepper and Salt ; pour this upon the Artichoke-bottoms, being trimmed and brazed very tender. Artichauts au Prh'ot. Artichokes, the Provoft's manner. pREPARE fome fliced Onions in Butter, as for Sauce Robert ; when done, add two pounded Anchovies, Pepper, and a Liaifon of Yolks of Eggs and Cream ; put this into brazed Artichoke-bottoms, cover them over with Bread Crumbs and rafped Parmefan Cheefe, in equal quantities, and put them into the Oven, upon the Table-difti, to take colour : Serve dry. Articbauts a I'ltalienne. Artichokes, Italian Fafliion. /"^UT each into four, and trim them as for frying ; - braze with flices of Lard, Veal, and Ham, a fpoon- ful of Oil, one or two cloves of Garlick, whole Pep- The PROFESSED COOK. 517 per and Salt ; finifh on a flow Fire, and when done, Aft the Sauce ; mix part of it with fome Cullis, and a glafs of white Wine ; boil it a moment, fkim it well, and ferve it in the Dim with the Artichokes, the Leaves being upwards. A la Afariniere ; the Seaman's Faihion. Thefe are dreiled much as the laft, only that they are boiled in plain Water, cut and trimmed, and then tofled up with the fame Seafoning, chopped, but not lifted. Aux fines Herbes ; with fweet Herbs. This has been repeated often : it is prepared as ufual ; the Arti- chokes are firft boiled, and then trimmed, the Sauce poured in, and put in the Oven to foak, and crifp the tops of the Leaves. An Vin de Champagne ; brazed with the Leaves on ; prepared as the laft, and Wine Sauce poured on them. Articbauts aux Trufes. Artichokes with Truffle Farce. pREPARE a Farce with chopped Truffles, fweet Herbs, a little Butter, and proper Seafoning ; put it into ready-boiled Artichoke-bottoms, and fimmer them fome time, in two or three fpoonfuls of Cullis, a glafs of white Wine, and a faggot of fweet Herbs ; when done, take out the Faggot, and add a good Lc-. mon Squeeze. They are alfo flewed with Truffles fliced, the fame Seafoning, and one or two fpoonfuls of Oil ; The Sauce muft be flammed before ferving, and well intermixed together. A la Poele, toffed up in the Pan. The Bottoms of Artichokes are boiled to three parts, cut into, quarters, and tofled up with Butter, a few fpoon- fuls of Cullis, a glafs of white Wine, chopped Parfley, Shallots, Fennel, Mufhrooms, Pepper and Salt ; "fimmer a good while, to reduce the Sauce ; and L 1 3 add 5 i 8 tte PROFESSED COOK. add a Lemon Squeeze, or Vinegar, fufficient to fharpen the Sauce, when ready to ferve. Articloauts a la Brie. Stuffed Artichokes. HTRIM the Artichokes handfomely underneath, and cut the Leaves pretty fhort ; boil them in Water until the Choaks quit them, tfren take them out, drain, and fill them with a ready-prepared Farce, or whatever you think proper ; make it even with the Leaves, and glaze them with Yolks of Eggs, and Bread Crumbs fprinkled over ; put them on a Baking-difh, upon dices of Lard, or a little Butter, with Pepper, Salt, a glafs of white Wine, .and a faggot of fweet Herbs in the middle ; bake them about half an hour in the Oven ; drain out the Fat, and ferve what Sauce you pleafe under them. Artichauts a la Saint Cloud. This name is explained before. pREPARE and boil them as the laft, or in a Braze tEEL and flone two pounds of ripe Apricots ; foak them pretty dry on the ire, and maih them very fine ; add a pound of Sugar prepared a lagrande Plume, (ninth Degree) flir them well together on the Fire, till the Pafle quits the Spoon ; finifli it directly in the moulds, and dry it rather hotter than the former Pafle. - It is done alfo, by adding an equal weight of raw Powder-fugar, when the Fruit is foaked fome time pretty dry, and flirring continually, till it is come to a gopd confidence on the Fire ; finifli as the lafl. Pdte de Pecbes. Peach Pafle. pEEL and flone the Peaches, and cut them into dice; refine half as much Sugar in weight as Peaches, to the ninth Degree ; then boil both together to bring them to a Pafle, and put it in moulds directly to dry in the Stove. Pate de Prunes : Of Plumbs. Boil them with a lit- tle Water to a Marmalade, and fift them in a Sieve j put the Juice upon the Fire again to dry it to a Pafle, taking care to flir it continually ; add as much Sugar, boiled au CaJJe, (twelfth Degree) as the Pafle weighed, mix them well together on a flow Fire, and finifh as ufual. Pfife de Raiftn Mufcat. Pafle of Mufcadine -Grapes. /"JRAIN the Grapes, and boil them a moment with a little Water, the Kettle being covered j then lift as ufual, and put the Juice upon the Fire again, to bring it to a ftrong Marmalade ; weigh as much raw PROFESSED COOK. 535 raw Sugar as the weight of the Fruit, which refine to the ninth Degree, la grande Plume-, mix them well to- gether upon a very flow Fire, give the Pafte what form or mould you pleafe, and dry it dire&ly. Pate de Ferjuis. Pafte of Verjuice Grapes. *J* H I S is done much after the fame manner as the laft, only that it is well bruifed in the Pan before it is put to boil, fifted, and reduced as ufual ; mix with it as much weight of Sugar, prepared as the laft, and finifhed in the fame manner. This is often doney by mixing about half the quantity of Apples with the Grapes, being peeled, cut into pieces, and reduced tQ a Marmalade ; fift as ufual, and dry to a Pafte con- fiftence ; then add as much weight of Sugar, a la grande Plume, as the Pafte, and finilh as the Mufcadine. Pate de, Goings. Quince Pafte. ripe Quinces in Water till they are quite ten- der; drain and fift them as ufual, and reduce the Marmalade on the Fire to a Pafte confiftence, ftirring continually ; according to the quantity of Quince Mar- malade, refine a pound of Sugar, a la petit Plume, (eighth Degree) to three quarters of Quinces ; mix them together upon a very flow Fire without boiling ; put the Pafte to what form you pleafe diredly, and dry as ufual. Pate de Corrlngs rouge* Red Pafte. TnO make the Pafte of a fine red, bake the Quinces in the Oven a long while ; then peel and fift them in a Hair Sieve with ftrong expreffion ; dry the Mar- malade over a flow Fire a little while to about half the confiftence of a Pafte ; then to redden it the more, keep it a good while on a flow Afhes-fire, ftirring M m 4 B OIL 536 tfbe PROFESSED COOK. fome time, and add a little fteeped Cochineal ; re- duce on a flow Fire to a thick Pafte, that is, till it loofens from the Pan ; put as much Sugar as Marma- lade or Pafte, a la petit Plume, (eighth Degree) foak it a little while upon the Fire, let it cool juft enough to work well with the hands, and finifh directly as ufual. Pate de Morons. Chefnut Pafte. T>OIL the Chefnuts to a Marmalade in Water, and fift them as all others, or pound and fift them in a Stamine with a little Water : To the proportion of three quarters of Chefnut Marmalade, add a quarter of a pound of any other Fruit Marmalade, and an equal weight of Sugar, a la grande Plume, (ninth De- gree) and work it well together to finifh as ufual. Pate de Citrons* Lemon or Citron Pafte. ^UT off the hard knobs at both ends, gore them as is done with Apples, through and through, and boil them in Water till they are tender ; take them out, put them into cold Water a moment, and then drain, by prefling in a Linen Cloth to get the Water out ; pound and fift them, and upon a quarter of a pound of Marmalade, put half a pound of Sugar, a la grande Plume ; (ninth Degree) fimmer them awhile together to mix, ftirring continually, and finifh as all others. Pate de Pommes. Apple Pafte. pEEL what quantity of Golden Pippins you tiling proper, cut them into halves or quarters, and boil them to a Marmalade, with a little Water ; fift and re- duce it upon a flow Fire to a Pafte confiftcnce, and add as much Sugar, a la grande Plume, (ninth Degree) as Marmalade; work them very well, and finifh in moulds as all others. Obferuation PROFESSED COOK. 537 Obfervation fur les Pates des Fruits. Obfervation on Fruit Paftes. f\ F all the different kinds heretofore mentioned, out of Fruit-feafon, ufe Marmalade of any forts, mix- ed with Sugar refined to the ninth Degree, grande Plvmc, viz. large Feather ; fimmcr it a little while together upon the Fire, and put it into moulds in the fame manner, to dry in a very moderate heat, turning it over now and then, to dry equally on both fides. Pafte of any other kind of Fruits may be made after this manner ; obferving the quantity of Sugar, according to the iharpnefs of the Fruit : They ferve to garnifh Frames in Deferts, or for Plates intermixed. De Pates de Pa/lillages. Of Paftil Paftes. Pale de Paftillage de Chcolat. Paftil-pafte of Chocolate. TV/jELT half an ounce of Gum-dragon in a little Water till it is quite diirolved and thick ; fift it through a Liner* Cloth, pound it in a Mortar with a quarter-part of Whites of Eggs, a Chocolate-cake bruifed, and half a pound of fine Sugar-powder, mix- ing by degrees, and adding either more or Icfs Sugar, according as the Pafte is malleable ; it mutt be pretty firm ; form it into what flowers or defigns you plcafe, 3$ Shells, Lozenges, any kind of Corns or Belms, &c, Pajtillage de Regl/fe. Liquorice Pafte. CCRAPE and bruife a quarter of a pound of_ Liquo- rice-root, and boil it in a little Water till it is much reduced ; let it fettle, and pour the clear off, in which diilblve half an ounce of Gum-dragon ; when tho- roughly melted, fift it in a Linen Bag with expreffion, and PROFESSED COOK. and mix Sugar with it till it is brought to the con- fiftence of 'a Pafte ; finifh in the fame manner as the laft, in fmall Cakes, Flowers, or Lozenges, &c. Paftiilage de Violettes. Violet Paftils. JD O I L a glafs of Water, and pour it upon half a quarter of a pound of picked Violets ; let them in- fufe about three quarters of an hour, then fift the li- quor as the laft, diflblve half an ounce of Gum-dra- gon in it, and finifh with Powder-fugar as ufual. When out of feafon, inftead of frefh Violets uie pre- ferred ones, either in Conferve or in Powder, mixing them with Gum-dragon melted in Water and Sugar as the firft. This Pafte may be had all the year, by drying Violets in the feafon, and reducing them to Powder, which ought to be kept clofe flopped in a very dry place. Paftitlage de Fleurs EEL them from all blemifhes, flice them thinly and boil them to a Marmalade, with a little Water ; lift in a wetted Napkin to get out the Juice, and keep it warm ; to half a pint of this Decoction put half a pint of clarified Sugar, refined au Caffe, (twelfth de- gree) ; boil together a moment, fkim it very well, and put it in the Clarequet Moulds ; prove the qualification by the fame method as the Apple tranfparent Pafte. If you would have either this or any other of a cer- tain rednefs, add Cochineal in proportion. Clarequets de Poires. Clear Pear Pafte. pEEL and cut them as the laft ; make a decoction in the fame manner, adding bits of Lemon-peel, and a quantity of Water, according to judgment, which ought to be only fufficient to hinder it from burning ; reduce to a Marmalade, and finifh as the laft, either natural, or improved in rednefs with Cochineal. Clarequets de Prunes. Clear Pafte of Plumbs. T>OIL the Plumbs in a little Water to a Marmalade, and fift it in a Napkin, to extract the Juice ; bpil the fame quantity of clarified Sugar, au Cajje, (twelfth degree) ; mix them gently together on a very flow Heat, The PROFESSED COOK. 545 Heat, and finifti as the preceding. The fharpnefs of the Fruits employed ought to be confidered with judgment, in this and every other procefs, that the proportion of Sugar may be regulated accordingly. Clarequets de Flews d'Orange. Clear Pafte of Orange-flowers. TV/TAKE a Decoction of Golden Pippins, as fet forth heretofore ; fift it upon half a pint of the Apple Decodtion, add a good fpoonful of Orange-flower Marmalade, which mix together in boiling a moment ; lift it in a wetted linen cloth, mix it with as much clarified Sugar, boile-d an Cajfe, as of Juices, and finilh as the Apple Pafte. De Grofcilles ; of Goofberries. Bruife the Goofber- ries raw, boil them a moment, and fift them firft in a Sieve, and then in a coaric Stamine ; to half a pint of this Juice mix one pound of Sugar, au Cajje; and finifh it as that of Pears. Clarequets de Vklettes. Clear Pafte of Violets. pICK the Violets very free from ftained leaves, put them into a deep Pot or Tureen, and pour a little boiling Water over them ; put a Plate or proper Co- ver upon them to keep them down, and let them ftand in a warm place till the next day ; then ftrain them in a linen cloth with expreflion ; mix fome thick Apple Marmalade with this Decoction, and keep it on a flow Heat, ftirring now and then with a filver Spoon ; refine as much clarified Sugar, au Caffe, as the quantity of the firft Preparation ; mix them gently together, ftirring continually with a Spatula, and fkim them in the firft boiling; finilh this as that of Apples, in proper Moulds, and dry it in a moderately heated Stove. N n 546 Yhe PROFESSED COOK. Ctarequets de Mufcat. Clear Pafte of Mufcadine Grapes. r>OIL about 3 pound of Mufcadine Grapes, with a glafs of Water ; boil alfo two common baking Apples, peeled, to a Marmalade ; fift them together firfl in a Sieve, then in a linen cloth ; refine a pound of Sugar, au Oaffe, (twelfth degree) and pour the Li- quid gently therein, {lining continually over a flow Fire ; it is come to its perfection when it quits the Spoon, being turned over like Jelly, and mufl then be dried in the Stove as all others : All the faid tranfpa- rent Paftes are cut out for ufe to what fize and fliape is moft agreeable ; and fo on of other kinds of Fruits. Des Conferees. Of dried Confervas. I pOR all forts of Conferves, prepare the Sugar after the ninth degree, according to the quantity wanted: They are all made much after the fame manner ; the only difference being in the quantity of Fruits pro- pofed. Few, which are not prq^ared with the Sugar clarified to this Degree, {hall be obferved. Conferves are made with all forts of Sweet-meat Marmalade, fifted in a Sieve ; and foaked pretty dry over a flow Fire^ ufe about half a pound of the Sugar thus pre- pared, to a quarter of a pound of Sweet-meat Marma- lade ; take the Sugar off the Fire to work them well together ; warm the mafs a moment, and pour it into Paper-cafes made for that purpofe : when it is cool, cut it in Cakes of what bignefs you pleafe. Conjervc de Fleurs d 'Orange. Gonferve of Orange-flower Water. TLJALF a pound of clarified Sugar being prepared to the ninth degree, take it off the Fire, and pour a fmall fpoonful of Orange-flower Water therein ; mix well PROFESSED COOK, 547 well together, and pour it in the Paper as the laft. Proportion the Ingredients to any larger or fmaller quantities. Conferve de Safran. Saffron Conferve. 'IT HE Sugar being prepared as before, have ready a little Saffron-powder, ibaked in Water; pour a fmall quantity to the Sugar, juft fufficient to tinge it of a pale Saffron colour. Conferve verte :. Green. It is done by mixing fome green colour, (as fet forth in Confectionary) with the Sugar, being prepared as the laft, a la grande Plume, (viz. large Feather, or ninth degree.) De Candle : Of Cinnamon. Done in the fame man- ner as the Saffron, the Cinnamon-powder being foaked in warm clarified Sugar. Conferve de Piftaches : Of Piftachio Nuts. Upon half a pound of Sugar as ufual, put an ounce of dried, pounded, and fifted Piftachio Nuts. Conferve d y Avelines : Of Filberts. Upon half a pound of Sugar put an Ounce of Filberts, cut into as fmall fillets as poffible, the Kernels being firft fcalded, as is done in blanching Almonds, to get the Ikin off; finim as all others. . Conferve d'Amandes au Jus de Citron. Almond Conferve, with Lemon- Juice. UOR half a pound of Sugar, prepared as ufual, pound two ounces of fweet Almonds very fine, fqueezing half a Lemon therein by degrees ; mix it with the Sugar, as foon as it begins to whiten. Conferve de Cedre : Of Cedar Prepare half a pound of Sugar as ufual , put about an ounce of rafped Ce- dar to it, and mix it ; when the Sugar is half cold, N m add 548 The PROFESSED COOK. add a little Lemon Squeeze ; mix it well with a Spa- tula, and pour it in the paper as all others. Conferve d'Oranges douces, Bigarades, f? Citrons* Conferve of China and Seville Oranges, and Lemons. '"pHEY are all made after the fame manner. Rafp the Rind of half an Orange or Lemon very fine; boil it with half a pound of raw Sugar without fkirn- ming, till it is boiled to the eighth Degree, (petite Plume) take it off the Fire, and when half cold, ftir it a little round the Pan with a Spoon ; pour it into moulds when it begins to thicken, Conferve blanche de Citron. White Lemon Confervc. *TpHIS is a different preparation, and is made as fol- lows : Boil a pound of the fincft Sugar to the eighth Degree ; take it off the Fire, and fqueeze the Juice of a Lemon therein at different times, ftirring continually ; it will make the Sugar as white as Milk, if properly done ; take care not to drop any of the Lemon Seeds in it ; work it well together, and pour it into the moulds when it is mixed of an equal fub- ilance, which you will prove by pouring out fome with a Spoon, as any other Jelly. Conferve de Mufcats. Conferve of Mufcadine Grapes. a pound of ripe Mufcadine Grapes, boil them a moment, and fift through a Sieve ; reduce the Juice on the Fire to a quarter-part of what was lifted, put it to a pound of Sugar prepared au CaJJe, (twelfth Degree) and let it cool a little ; then work it well together until it begins to grow white, and fmilh it in the moulds. Conferva The PROFESSED COOK. 549 Conferve de Grenades. Conferve of Pomegranates. 'JpAKE a good large ripe Pomegranate of a fine co- lour, feed it, and fqneeze it in a Linen Cloth to extrad: the Juice, which boil, and reduce to half; put it to a pound of Sugar refined to the ninth Degree, and when it is half cold, work it well together, and drefs it in the moulds as ufuaJ. Conferve de Gttimauves. Conferve of Marfh-mallows. HP H E Roots muft be frefli gathered ; fcrape about half a pound of them, cut them into pieces, and boil them in Water until they crumble between the fingers ; fift the Marmalade in a Sieve as ufual, foak it pretty dry upon the Fire, and mix with it half a pound of Sugar prepared ait Cafe ; (twelfth Degree) work it well together till it begins to whiten, and ihows fmall ihiny fparks. Conferve de Verjus: Of Verjuice Grapes. It is pre- pared after the fame manner as the Mufcadine Grapes, only that a little more Sugar is added to the fame proportion of Juices. Any other Grapes will do as well as Verjuice. Conferve d'Abricots, Conferve of Apricots. pEEL ripe Apricots, flice them, and boil to a Mar- malade, with a drop of Water ; reduce it pretty thick on the fire, mix a quarter of a pound of the Marmalade to a pound of Sugar a la grande Plume) and Work it well together when it begins to cool. Conferves de Pbhes & de Pavies ; Peaches and Necta- rines. They are done after the fame manner as the Apricots. N n 3 Conferve 55 'The PROFESSED COOK. < Conferve de Cerifes. Conferve of Cherries. CTONE them, and boil them a moment; fift them, and reduce the Juice on a flow Fire till it comes to a pretty thick Marmalade; add the proportion of a quarter of a pound to a pound of Sugar prepared as the former. De Framboifes: Of Rafberries. Bruife a pound of Rafberries, with a quarter of a pound of Red Cur- rants ; fift them in a Sieve with expreffion, reduce on the Fire to about one third part, and add the propor- tion of a pound of Sugar, prepared a la grande Plume ; (ninth Degree) rnix them well together when cool, and finilh as all others Conferve de Grofeilles. Of Red Currants. them free of any branches, boil them a mo- ment, and fift them in a Sieve ; let the Juice fet- tle a little, and pour the clear off, which will ferve to make Ices or Jelly ; fift the remainder again with ex- preffion, and reduce it on the Fire to one third part ; add a pound of Sugar (an Cajje) to every quarter of a pound of this preparation, work them well together till almoft cold, and it begins to form into fmall fparks ; put it in paper moulds as ufual, and dry it in the Stove. , Of Chocolate. Work an ounce of Chocolate into Powder to half a pound of Sugar, (grande Plume) and half an ounce of Coffee, to half a pound of Sugar of the preparation to both ; take the Sugar off the Fire, when it is refined to this Degree, and when half cold, work the Powder with it, and fmifh in Paper Cafes as all other Conferves. Des The PROFESSED. COOK. 551 Des Compotes de Pommes et de Poires. Compotes, or ftewed Apples and Pears. IF you would have it of a fine white, peel fome Golden Pippins, cut them in two, and take out the Cores ; put them into cold Water as you prepare them ; then boil them with a little Water, a quarter of a pound of raw Sugar, and a few ilices of Lemon; boil on a flow Fire, and when they are done very ten- der, take them out gently, to put into the Campoticr ; fift the Syrup through a Sieve, reduce it to the fecond Degree, (grand Lijje) and ierve upon the Apples. Obferve, that this is meant for a fmall quantity ; for more, proportion the Sugar according to tafte for fweetnels, and the Lemon the fame; cut a little off the Rind of the Lemon to mix with the Compote. Compote Bourgeoife. Common Family Way. DEING rubbed very clean, cut the Apples without paring, take out the Hearts, prick each piece ^ in feveral places with the point of a Knife, and boil with a little Water and Sugar : It is fufficiently done when the Apples are tender. This will do for prefent ufc, but will not keep any time, unlefs the Syrup is re- duced to a ftronger confidence. Compote de Gelee blanche. Compote of white Jelly. pUT fix or eight Golden Pippins into dices, bott ^ them in a little Water to a Marmalade, fift it in a Sieve, and mix with it a pound of clarified Sugar ; put in fix or eight Golden Pippins whole, being peel ed and gored properly, and boil all together t Apples are done tender ; take them out gently put into the Compotier, or what kind of Dilh ycm N n 4 55 2 tte PROFESSED COOK. pleafc ; fift the Syrup again through a Sieve, reduce it on the Fire till it quits the Spoon like a ilrong Jelly, then let it cool on a plate, and flide it upon the Ap-J pies, which may be done by warming the Plate a moment, Compote a la Cloche. Bell or Cap Fafhion, Black Caps. }UT the Apples in two without peeling ; cut out the Hearts, or take them out at one end, without parting the Apples ; put them on a Baking-plate, with Sugar- powder under and over, and a little Water ; bake in the Oven, or with a Brazing-pan Caver upon a flow Stove. They are alfo done after this manner, with bits of Cinnamon and Lemon-rind {luck in the Ap- ples, red or white Wine in the Difh inftpad of Water, and more Sugar to correct the fharpnefs of the Wine. Compote de Pommes farcies, Stuffed Apples. A RE done as the white Compote, if you chufe to fluff them with the fame Marmalade ; otherwife boil Apples pretty much gored, with a little Water, Sugar clarified, and bits of Lemon-peel : When done tender, fluff the Apples with Apricot Marmalade, or any other fort ; fift and reduce the Syrup to a Jelly, let it cool on a Plate, and jufl warm it when you 'want to garnifh the Apples with it, Competes grilles s Broiled or fried Compote. O U C H Compotes as have been ferved, or begin to lofe their colour and goodnefs, may be made fcr- viccable flill, by putting the Fruits into a Frying-pan, with a little of the Syrup ; colour them on both fides, take them out, and add a little raw Sugar to the Sy? rup, which reduce to a Caramel ; mafquerade the Fruits, either by pouring it over, or by rolling therein : Serve on a Plate or Cgmpotier, The PROFESSED COOK. 553 Compote de Pommes en Gette rouge. Apple Compote in Red Jelly. T is done as the white, by only adding a fufficicncy of Cochineal with the Marmalade to give it a pro- per rednefs, according to fancy. You may quarter it in the Plate, with white Compote, while it is cooling ; pour it when it is almoft cold, by which means it will not mix ; or do it feparately. Compote d'autres Pommes, Compote of other forts of Apples. '"THE different forts of Apples fit for Compotes, arc done after the fame manner as the Golden Pip- pins ; only that they are not to be peeled, not having the fame fubftance ; they moftly all turn to a Mannar lade in the boiling. Compote de Polrcs d'Ets, d'Automne, & d'Hyver. Compotes of Summer, Autumn, and Winter Pears. HpHEY are all made much after the fame mariner : The fmall ones are done whole, being gored ; the large ones are cut into halves or quarters : Boil them in Water till they yield to the ringer, by pref- fing gently ; put them into cold Water, and peel them properly ; fcrape the Tails, and put them into frefh Water again ; drain and fimmcr them in clari- fied Sugar, fkimmingit well; then fimmcr on a fmarter Fire till they are thoroughly done. If the Syrup is not {Irong enough, take out the Pears, and reduce it on the Fire : If you would have it white, add fome Lemon Juice to the Sugar while clarifying ; put the Pears in a Tureen, or any proper Vcffcl, pour the Syrup upon them, and cover them over with Paper till you ufe them, 554 Vto PROFESSED COOK, Compote de Polres a culre. Compote of baking Pears. CUCH Pears as are not fit to be eaten raw, are pre- pared as the Cap-apples, commonly called Black Caps ; firil fry them with a little Sugar in a Frying- pan, till the Rind can be rubbed off by wafhing in Water ; cut them in two, and boil them in Water and Sugar, with a little Cinnamon ; or bake them in the Oven as directed for Apples : Jf for a Compote, put a few bits of Lemon-rind in the Syrup, and re- duce it to what confidence you think proper. Compote rov.ge. Red Pear Compote. T T is done with the fame forts of Pears. Cut them into quarters, take out the Cores, and bake them a long while in a little Water, Sugar, a bit of Cinna- mon, a few Cloves, and a glafs or more of red Wine ; flop the Pot very well with a Pafte to keep the fleam in, and fimmer till the Syrup is quite reduced. If you would chufe to have them whole, remember not to peel them. Compotes de Coigns. Compote of Quinces. them in Water till they feel tender under the preffure of the finger ; put them into frefh Water, take out the Hearts, and cut them into halves or quarters ; finifh them in clarified Sugar as all other Compotes. Compote de Coigns en Gelee iiermeiUe. Compote of Quinces, in a lively coloured Jelly. p E E L them raw, cut them into quarters, and flew them in Sugar, with a little Water ; fimmer flowly, and fkim often ; then flop the Pan very clofe, which will give them a pretty rednefs ; when done very ten- der, The PROFESSED COOK. 555 Icr, reduce the Syrup to the confiftcnce of a Jcliy ; :ool it on a plate, as fet forth in Apple Articles, and a'fe it in the fame manner upon the Quinces, irr an Dpen Compotier. A Compote is alfo made of baked Quinces : Wrap them in feveral Papers, wet the laft, and bury them in warm Afhes till they are tender ; [hen peel and cut them into quarters, trim them as Lifual, and finim them very tender in clarified Sugar, (kimming well in the boiling : Serve hot or cold. Compotes d'Abricots vertes. Compote of green Apricots. DUB them with Salt, to take off the Down, or in a Lye, as directed for Apricot Pafte, page 533, then cut them in two, and boil till they are tender under the ringer ; take them off the Fire, and leave them in the Water fome time, covered, to bring them back to their proper green ; drain and boil them a little while in clarified Sugar, (half a pound to a pound of Fruit) let them foak three or four hours in the Syrup to take the Sugar, and then put them on the Fire again, to reduce to a proper coniiftence. Compote d'Amandes vertes. Compote of green Almonds. '"THIS is done after the fame manner, while they are * tender, and much in the fame ftate as Walnuts for pickling : If you make it for keeping, the Syrup muft be ftronger, and give them a few boilings before ufmg. This Compote is alfo made in Winter with fuch as are preferved, by boiling them a moment in their Syrup and a little Water : The dried preferved muft be boiled a finall time, with a little Water and raw Sugar. Compote tfAbrkots murs. Compote of ripe Apricots. pEEL them, cut into halves, break the Stones, and L peel the Kernels ; put them into the Pan, with a little 556 The PROFESSED COOK. little Water and Sugar, regulating the quantities ac- cording to the ripenefs of the Fruit ; boil them like any other Compote ; take them off the Fire, and fkim them with bits of paper ; put a bit of Kernel upon each half : If to keep any time, reduce the Syrup pretty ftrong. They are allb dreffed d la Cloche, as Black Cap, when pretty large, and ahnoft ripe, taking out the Stones, and baking in the fame manner, either whole or in halves. Compote de Peches. Compote of Peaches. them into halves, and if pretty ripe, peel them by tearing off the Rind ; if not, boil them a mo- ment in Water, till you can peel them in this manner ; and finilh flewing in clarified Sugar : They are alfo ferved in a Compotier when ripe, being peeled and cut in halves ; ftrew fome Powder Sugar over, or a light Syrup. Do the fame with thofe preferved in Brandy, or 4 fa Cloche, as the lafl, Compote grillee de Peches* Compote of roafled or broiled Peaches. 'T'HIS is made differently. Such as are not quite ripe may be roafted before the Fire like Apples, and ferved with powdered Sugar over them, or a light Syrup under : Others are fried over a fmart Fire, till the Rind can be rubbed off by walhing in Water ; they are then boiled whole in Sugar and Water. They may be boiled in Water till the Rind can be torn off; drain them, prepare fome Sugar au Caramel, and roll the Peaches in it gently until they are done ; put them, into the Compotier ; add a little Water in the Pan to gather the remaining Sugar, and pour it upon the Peaches. This is moftly done with latter Fruit. De The PROFESSED COOK. 557 De Verjtts &? Mufcat. Compote of Verjuice and Mufcacline Grapes. HIS is done when the Grapes are almoft ripe ; grain them, and put them in Water ready to boil ; take ithemoff as foon as they change colour, and add a little cold Water to refrefti them ; let them cool in this Wa- iter, and it will bring them to their firft natural green ; jto a pound of Grapes, boil half a pound of Sugar with la little Water ; when the Sugar is properly melted, put !the drained Raifms therein, and boil them together a (moment ; take them off the Fire, and fkum them with bits of paper ; put the Verjuice in the Compotier, and [reduce the Syrup to what confidence you think proper ito pour upon the Grapes. When the Grapes are out jof lealbn, boil fonic of the preferved Liquid ; warm jit in fomc of the Syrup, and a little Water, and fervc Jin the fame manner. Mufcadinc is made after the jfame manner ; after boiling a little time, and draining, jboil them a moment in Sugar, prepared au petite Plume, ((eighth degree) half a pound of Sugar to a pound jof Fruit. Compote de Prunes. Compote of Plumbs. "THERE are but few forts of Plumbs in England that will bear boiling. Green Gages are in the firft perfection for this purpofe, though neither they, nor any others muft be thoroughly ripe for it ; alfo the Mirabel Plumb, and a few others, moftly of foreign ap- pellation : Boil them a little while in raw Sugar and a fittle Water, according to their ripenefs ; fkim it when cooling with bits of paper, and reduce the Syrup ac- :ording as you propofe to keep them ; if for prefent pfe, it is fufficient to make a good palatable Syrup : [Serve hot or cold. The beft method for preferving is :o j>rick them in feveral places, and fcald them in boil- i ng Water until they rife on the furface ; take them off the 558 Tfo PROFESSED COOK. the Fire, and let them cool in the fame Water ; cover the Pan, and put them on a flow Fire, which will bring them back to their proper colour ; then drain them into cold Water, and boil them a Moment in Sugar au petit LiffeJ (firil degree;) leave them in the Sugar till the next day, and boil them a little more : When pre- pared after this manner, they will keep a long while. Such forts of Plumbs as will not bear boiling without breaking to a Marmalade, are only to be prepared for prefent ufe, and are foon done ; fcald them a moment in boiling Water ; then boil them in Sugar and a little Water, and fkim them in the fame manner. Compote de Marons. Compote of Chefnuts. pRICK the Chefnuts in feveral places with the point of a Knife, to hinder them from cracking and flying out; broil them in Aflies, take off the'Hufks, fimmer them fome time in clarified Sugar, and add a Seville Orange-fqueeze ; when taken off the Fire, fqueeze them a little before boiling in the Sugar, by which means they will take the Sugar the better : Do them gently, for fear they ihould crumble, and let them be in the Syrup a day or two, or more, before ufing. Compote d'Oranges douces. Compote of fweet or China Oranges. 'T'HEY are ferved as Compotes without any other preparation than peeling ; flice them, and ferve with cold light Syrup, or Powder Sugar over them ; You may alfo ferve them whole, peeled or not ; prick them with a Knife in feveral places,, and fluff as much Sugar in every one as they will admit ; the Lemon is ferved after the fame manner, uling Sugar in propor- tion to its fharpnefs. Compote "The PROFESSED COOK. 559 Compote de Zeftes. Compote of bits of Rinds of the fame. are made with the Rinds of China or Seville Oranges ; the firft called Orange douce, the fecond Begarade; and Lemons in the fame manner ; peel them pretty thin, foak them in Water forne time, and boil them in frefh Water till they are tender, which is known by their yielding to the touch ; then pour them into cold Water a moment, drain them, and boil a little while in clarified Sugar ; take them off the Fire, let them foak in the Sugar fome hours, and boil again to bring the Syrup to a proper confidence. Compote de Tailladins. Compote of Lemons, cut into pieces, quarters, more or lefs. /"^ U T Lemons into quarters, take out all the flejfhy part to the thick Rind, and boil them after the fame manner as before : For thefe forts of Compotes, clarify the fame weight of Sugar as Fruit. Both forts of Oranges and Lemons are done after this manner, either whole, in halves, or quarters. Obferve to foak them a long while in feveral Waters before bpiling, which draws the bitternefs out of the Rinds, and makes them much more tender. Compote de Cerifes. Compote of Cherries. "UT the Tails to about half ; if they are very ripe, they require only a quarter of a pound of clarified Sugar to each pound of. Cherries ; if not, they require more ; boil the Sugar to a Syrup, put the Cherries to fimmer a little while in it, then take it off the Fire, fkim it with Paper, and drefs them in the Compotier, the Tails upwards. This is meant for prefent ufe : Such as are to be kept, the Syrup ought to be refined more 560 TTtf PROFESSED COOK. more, and (till they require to be boiled a moment pretty often : Morellas require more Sugar, and are almoft the only Cherries fit for Prefcrves in England, whether in Sugar or Brandy, or dried either \vitli Sugar or without. Compote de Grofeilles* Compote of ripe Goofbcrries. pREPARE the Sugar to the eighth degree, (petite Plume ,) put the Goofbcrries in it to boil a moment, and let them cool before you fkim them, if for prcfent ufe : If for keeping, refine the Sugar flill more by boiling. This is alfo done with red Currants, which are called by the fame name, only diftinguifhing the colour, viz. red, and may be done without being grained, (that is, in bunches) boiled, and ferved in the fame manner ; indeed they require rather more Sugar, and are never ufed for this purpoie until they are ripe. Compote de Groje'ilks vertex* Compote of green Goofberries. VE them a little cut on one fide to fqueeze out the Seeds, and put them into hot Water to fcald till they rife to the top ; then put fome cold Water to them, and a little Salt, to bring them to their natural green ; fimmer them a while in clarified Sugar, and let them reft in it fome time to imbibe the fweet ; take them out with a Skimmer, and put them into the Com- potier ; reduce the Syrup to a good confiftence, and pour it upon the Fruit. This is for green Goofber- ries ; but if you ufe preferved ones, warm them in their own Syrup and a little Water, and ferve hot or cold. Thefe will not keep long, particularly if they have been warmed again : If expofed to the air any time, they lofe their colour ; and fo do the generality of other Fruits. Compote The PROFESS ED COOK. 561 Compote de Framboifes* Compote of Rafberries. p RE PARE the Sugar <* la grande Plume (ninth De- gree) ; take it off the Fire, put the Rafberries to it, and ftir the Pan gently to mix them in the Sugar without bruizing ; let them imbibe the Sugar about a quarter of an hour, then give them a boiling before ufing. This Fruit being of a very ftrong flavour of itfelf, it is commonly mixed with red Currants, or fome other Fruit. Compote de Fraifes ; Strawberries. Is done after the fame manner moftly, but the Fruit requires no mixture. Des Gateaux. Of Cakes. pOR all the following Flour-cakes, make a Paper-cafe to what bignefs you think proper ; have always fome Whites of Eggs ready beat up with powdered Sugar, to rub the Paper round, and to mix with the Cake ; by which you may make it as light as you think proper : It muft be pretty thick of Sugar. Gateau de Fleurs d'Orange. Green Orange-flower Cake. npO half a pound of the Bloom well picked, prepare two pounds of Sugar, au grande Plume, (ninth De- gree) and put the Flowers into it to yield their Juices ; (this refreflies the Sugar greatly, and therefore it muft be boiled again to the fame Degree) take it off the Fire, work it well with a flat wooden Spoon, and put it again on the Fire an inftant ; as foon as it begins to rife, put in the Whites of Eggs and Sugar beat up to- gether, mix all well directly, and pour the Mafs into a Paper-mould ; hold the bottom of the Pan over at a O o certain 562 Ihe PROFESSED COOK. certain diftance, to make it rife by the heat, and bake in a very mild Oven. De Fleurs d'Oranges Prallnee : Orange-flowers dried and preferved. Take half a pound of thefe to a pound and a half of Sugar, prepared as the firfl, and iinifli after the fame manner. This Cake may be done alib with a proportionable quantity of Orange- flower Water. Gateaux de Violettes & de Jafmins. Violet or Jeiramin Cakes. EY are made after the fame manner, the only difference being in the quantity of Sugar ; one pound and a half of Sugar prepared as the former to half a pound of picked Violet or Jeflamin Flowers. Gateaux grilles. Put a little Powder-fugar into the Pan, without Water ; give it a broiled tafle ; then add a little Water and Sugar, and boil to the former Degree, adding two pounds of Sugar to half a pound of Orange-flowers ; finifh this as the former. Des Grillages. Of Broilings. (Thefe are what are commonly called burnt Almonds.) Grillage de Bigarades. Broiled Orange-chips. 'TpHESE are made with the Rind of Oranges or Le- mons, after the Juices are ufed for other purpofes. Cut the Rinds into thin fmall fillets, boil them a little while in Water, and drain and put them into Sugar prepared to the ninth Degree, (grande Plume) ftir them well till they tajte a good colour, and then drop them qn a Baking-plate like Macaroni-drops ; (the Plate muft P R O F E S S E D CO OK; 563 muft be firft rubbed with Oil) drew a little Powder- fugar over, and dry them in the Stove. The propor- tion is half as much more Sugar as Peels. Grillage de Citrons. Broiled Lemon-chips. QUT or fcrape the Rind very thin ; do not boil it in Water as the laft, but put it raw into the Sugar, prepared to the ninth Degree, (two parts of Sugar to one of Lemon-peel) add a good Lemon-fqueeze before you finilh on the Baking-plate. Gnllage tfAmandes. Broiled Almond-chips. CCALD the Almonds in warm Water, peel them, and cut them into halves, or quarters, or they may be done whole ; put them into the Pan with an equal weight of Sugar, and a little Water ; boil them, ilir- ring them about till they crackle ; continue furring to make them take the Sugar and turn to a good broiled colour ; fpread them on a Baking-plate (lightly rubbed over with Oil, and dry them in a flow heat. For the fake of variety, you may alfo fpread Nonpareils of different colours on the Baking-plate, and drew fome more over ; or give them a tofs in a Pan in any co- lour ; finifh the fame. Grillage de Pijlacbes. Broiled Piftachio-nuts. CCALD as fweet Almonds, and mix them with as many Almonds ; follow the fame method in the broiling : When they are ready for the Baking-plate, ftrew them with Nonpareils, mixed with a little Am- feed, dried preferved Citron chopped very fine, and the fame over ; dry them as before. O o a CnUagt 564 c fbe PROFESSED COOK. Grillage aAvelines : Of Filberts. They are done in the fame manner as the Almonds, from the beginning to the end ; and fo may any forts of Seeds or Kernels. Des Gaufres t Cornets^ & autres Pates. Of Wafers, and other Paftes. What is here meant by Cornets, (Horn) is the thin Dutch Wafers, twitted like a Horn. Des Gaufres. Of Wafers. E moft fashionable are thofe made with Cream. Mix as much fine Powder-fugar as good Flower, with a little Orange-flower Water; put this into a proper Veflel, and pour fome good Cream to it by little and little, ftirring it very well with a Spoon to hinder it from forming into lumps, and add as much Cream as will make the Pafte or Batter pour out pretty thick from the Spoon. This is alfo made with Spa- nifh, or fweet Wine : Mix an equal weight of Sugar- powder and Flour as before, and work it with one or two new-laid Eggs, and fweet Wine fufficient to make the Batter of the fame confidence as the firll. They are alfo done with Butter : Ufe the Flour and Sugar as ufual, add a little rafped Lemon-peel, and a few drops of Orange-flower Water ; mix as before by degrees, with very good Butter melted in a little Milk until it comes to the fame confiftence as others : The Pafte being prepared after this manner, of either kind, warm the Wafer-iron on both Sides, and rub it over with fome Butter tied in a Linen Bag, or a bit of Virgin- wax ; pour on a fpoonful of the Batter, and bake over a fmart Fire, turning the Iron once or twice, until the Wafer is done on both fides of a fine brown colour ; if you would have them twifted, put them upon a mould ready at hand for that purpofe ; put it up di- rectly The PROFESSED COOK. 565 redly as you take it out, and prefs it to the fhape of whatever form you pleafe, and fo continue; always keep them in a warm place. Gaufres au Cafe. Wafers, with Coffee. f a common Table-fpoonful of ground Coffee, put a quarter of a pound of Sugar-powder, and a quarter of a pound of fine Flour ; mix them well with good thick Cream as the preceding : You may alfo put a little Salt to either. Des Cornets. They are done with the fame prepara- tion as the firft or fecond, only a little more Liquid : As foon as you take them out of the Iron, twift them to what fhape you pleafe, and they will remain fo in cooling. Des Gimbelettes. Of Jumbals, or Buns. p U T half a pound of Flour upon the Table ; make a hole in the middle, and put therein fix ounces of fine Sugar-powder, a fmall glafs of Orange-flower Water, and as much Brandy ; work thefe to a malle- able Pafte, adding a little Water, if the Liquid al- ready ufed is not fufficient ; form the Jumbals to what fhape you pleafe, put them in Water ready to boil, ftir them about, and as they rife to the furface, take them out with a Skimmer, and drain them on a Sieve ; bake them in a moderate Oven ; when done of a fine colour, take them out, and glaze the tops with Fea- thers dipped in the clear Liquid of Whites of Eggs beat up. This Water is found under the Froth after fettling a little ; and it will dry with the heat of the Buns. O q 3 566 be PROFESSED COOK. Fate de V"m tF Spanlfh Wine Paile. HP O make a proper Pafte for any fort of Dciigns or Flowers in moulds, work a little fine Flour with fome Orange-flower Water, one, two, or more new- laid Eggs, according to the quantity propofed, Butter accordingly, and Spanifh Wine only lufficient to keep the Pafte pretty firm ; form it to what lhape you pleafe, or in moulds, and bake to three parts in a mild Oven ; take them out to glaze with hot Sugar pre- pared au grande Plume, and put them again into the Oven to finiih the baking and colouring. Pate povr des petit s Ronds. Pafle for fmall Hoops or Rings, &c. T>EAT up Whites of Eggs with Sugar-powder, and a little Orange-flower Water ; foak it on the Fire till it comes pretty dry ; form the Rings to what big* nefs you think proper, or in lumps, as Macaroni-drops, or any other forms ; lay them upon white Paper, an.d bake in a very moderate heat ; make them of what colour you think proper, by colouring the Pafle. Des Mouffelines & Meringues. Coloured Pafle diverfified. (This is what is commonly called Rock Sweet-meat.) p I R S T prepare different colours as directed, page 539, diflblve an ounce of Gum-dragon in the co- lours, and fift it in a Cloth with expreffion ; pound it in a Mortar with Sugar fufficient to bring it to the con- fiflence of a fupple Pafle; form this Paile in what man- ner you pleafe, in the fhape of Fruits, or Rocks, Py- ramids, or any thing elfe ; join them with Caramel Sugar, and dry them in the Stove, or in any mode-. rate heat. Df* lie PROFESSED COOK. 567 Des Meringues. Batter of Whites of Eggs. 'J'AKE White of Eggs well beat up, as much Sugar as will make it of the confiilence of a thick Bat- ter, and a little rafped Lemon-peel ; drop it in fmalt drops upon white Paper, ftrew Powder-fugar over, and bake in a very moderate heat : When done, glue two drops together with Caramel Sugar, and put a bit of Sweet-meat between ; This is made of what fiz,e is moil agreeable. DCS Maffepins & Macarom. Sweet Pafte of different Fafliions, Miflepins. Eatable or Sugar Pafte, ^O make the firft : (fee Almond Pafte, page 533.) Roll it about the thicknefs of a half crown, and cut it to what fize you think proper, either to bake fmgly on Paper, or in Moulds of any fhape. Maffepins en Laqs d' Amour. Sweet Pafte in Lover's Knots. T) O LL the Pafte pretty thin, cut it lengthways with a Pafle-cutter like a ribband, and twift it like a lover's knot; join it with Yolks of Eggs beat up where it ought to join, and bafte it over with Whites of Eggs and Sugar beat together: Yo.u may alfo beau- tify it with any colours, either Liquid or Nonpareils. A la Dauphine. Cut it much as the former, and twift it in rings or what deligns you think proper ; dip it in Cherry Marmalade beat up with Whites of Eggs, and ftrew Sugar-powder over each Parcel upon the Paper ; ftick a preferved Cherry in each, or any Fruit, and bake in a moderate heap, O o 4 568 The PROFESSED COOK. Au Verjus. Work the Pafle into the form of fmall cups or bafkets ; when dried, put in one or two Ver- juice Grapes preferved in Syrup : Do the fame with any other liquid Sweet-meats. Maffepins a la Reine. Cut bits of this Pafle the big- nefs of Ihillings, or larger, and a fmall hollow in the middle, to contain a little Marmalade of any kind ; cover it over with the fame, wetting the borders with Yolks of Eggs to make them flick together ; bake as ufual, and when done, glaze with a white Glaze. See Glace Royal, in Pafle Articles. A la Saint Cloud. Roll the Pafle about half an inch thick, and cut it into the form of buttons ; put them upon white Paper under a Brazing-pan, covered over with a little Fire ; when done on one fide, dip the undermofl fide in Marmalade beat up with Whites Eggs, and ftrew Sugar-powder over, (this fide mufl be uppermofl) and finilh baking in the fame manner. Au Ckocolat. Make a Pafle as directed for Choco- late Pafte, page 537 j add fome pounded Chocolate beat up with Whites of Eggs ; work it together, and form it into what flowers or fhapes you pleafe. Au Piftache. They are done after the fame manner, with Piftachio-nuts pounded, and mixed as the lafl, Au Canelle : With Cinnamon. Cinnamon-powder beat up with Orange-flower Water, and mixed with the Almond Pafle. A la Fleur d'Orange. With drie4 preferved Orange- flowers pounded. MaJJepim vole au Vent. Meaning very light to fly in the Air. pOUND an equal weight of Sugar, prepared a la grands flume, (ninth Degree) and fweet Almonds ; put The PROFESSED COOK. 569 put the Almonds to it over a flow Fire, and work them with the Sugar until it quits the Pan by drynefs ; when cold, pound it with a little rafped Lemon-peel, raw Sugar, and a few Whites of Eggs ; drefs it upon Paper of what form and bignefs you pleafe, and bake in a very moderate heat. Maffepins de Cerifes. Of Cherries. "D RU I S E half a pound of fine ripe Cherries, fift them in a Sieve, and put the Marmalade to a pound of fweet Almonds pounded, and a pound of Sugar ; work them on the Fire till quite dry ; let the mafs cool, and pound it in a mortar with three or four Whites of Eggs, and a little raw Sugar ; finilh as the lafl. De Framboifes : Of Rafberries. They are done the fame, except that the Raiberries are put to the Sugar and Almonds without iifting. De Fraifes : Of Strawberries. The fame as the lafl; glaze fome with a little of their own Marmalade for Variety. Des Macarom. Commonly called Macaroni-drops. T)OUND fome fweet Almonds very fine, and a few bitter ones with them ; add pounded Sugar, and a few drops of Orange-flower Water while pounding, for fear they fhoiild turn oily ; when done, mix them with their weight of Sugar, and fome Whites of Eggs beat up, four to each pound of Almonds and Sugar ; when this is all well worked together, drop it upon white Paper in fmall nuts, and bake in a foft Oven ; they require but a fhort time. When done of a fine colour, you may glaze fome with white Glaze, or any other colour : They are more ufeful without glazing, as they make a part in many Paftes, and in moil Creams. Macaroni 57 *fbe PROFESSED COOK. Macarons en Canellon. Longways, Macaroni Bifcuits. pOUND half a pound of fweet Almonds, with a lit- tle Whites of Eggs inltead of Orange-flower Wa- ter ; mix to half a pound of raw Sugar-powder, two ounces of Rice-flour, four Whites of Eggs beat up as ufual, and drefs them upon white Paper in the form of Saufages ; bake in a foft Oven, and glaze with what you think proper, or you may omit the glazing. Macarons au Liqulde. With Cream or Marmalade. *T*HEY are prepared as the firft, except the bitter Almonds ; when drefling upon the Paper, make a fmall cavity in the middle, to put a little Marmalade or good thick Cream in ; cover the hole with the fam<5 Pafle, and finifli as ufual, Des Bifcuits. Of Bifcuits. *TpAKE new-laid Eggs, or as frefh as poflible ; put eight of them in a Scale, and weigh as much Sugar againft them ; take out the Sugar, and put the weight of four Eggs of Flour ; if you would have them very light, only put Flour to the weight of three Eggs ; take out three of the Yolks, and put in three other Whites inftcad ; put the Yolks by themfelves in a Tureen, with fome rafped Lemon-peel and the Sugar ; beat them up a long while together, then add the Whites alfo well beat up, then the Flour by little and little, to mix it the better ; pour this pre-^ paration into Paper Cafes of what form and bignefs you pleafe, ftrew fome fine Sugar-powder over to glaze them, and bake in a very moderate Oven. PROFESSED COOK. 571 Bifcuits a la Cuillere. Spoon-bifcuits. *T* H E former compofition ferves for thefe, and they only differ in lhape : Take a fmall fpoonful of it, and fpread it longways upon the Paper ; flrew a little Powder-fugar over, and bake as the laft. You may alfo mix dried preferved Orange-flowers chopped very fine with the rafped Lemon in the compofition. Bifcuits de Fruits confits. Bifcuits of preferved Fruits. '"pAKE dried preferved Fruits, fuch as Apricots, Verjuice Grapes, Plumbs, Oranges, and a little Orange-flower Marmalade ; pound them together, and lift in a Sieve ; then mix Yolks of new-laid Eggs, .and fine Powder-fugar therewith, till it comes to a fupple Pafte, not too liquid ; bake them upon Paper as the laft, Bifcuits a la Fie it r a' Orange* Orange-flower Bifcuits. A/f I X up three fpoonfuls of Orange-flower Marina- ' lade with fix Yolks of new-laid Eggs, and rafp- ed green Lemon ; add twelve Whites of Eggs well beat up, and a quarter of a pound of fine Flour ; when all is properly mixed together, bake in Paper Cafes ; when done, glaze them with a white Glaze. A la Duchefle. They are done with Rice-flour fiftcd as fine as poffible, dried Orange-flower preferved and chopped very fine, rafped Lemon-peel, a quarter of a pound of Flour to one pound of Sugar, fix Yolks, and twelve Whites of Eggs well beat up ; finiih as the laft. You may alfo add any forts of dried mixed with a little of their own Marmalade, and fame quantity of each different article. 572 *fbe PROFESSED COOK. Bifcuits d'Amandes. Almond Bifcuits. pOUND a quarter of a pound of fweet Almonds, dropping in a little Whites of Eggs in the pound- ing to hinder the Almonds from oiling; add three quarters of a pound of fine Sugar mixed with Whites of Eggs beat up, till it comes to a good malleable Pafte ; bake it upon Paper made in what form your fancy leads, either in the Oven, or under a Brazing- pan Cover, with a little Fire over; when done the uppermoft fide, glaze the under fide with a white Glaze, and finifh with the glazed fide uppermofl. Bifcuits de Chocolat. Chocolate Bifcuits. T>OUND about a quarter of a pound of Chocolate, and mix it with four Yolks of Eggs, and half a pound of fine Powder-fugar ; add eight Whites beat up, and a quarter of a pound of Flour; pour them upon the Paper with a Spoon of what length or big- nefs you pleafe. Another method with Chocolate, Make a Pafte with much the fame quantity of Chocolate, fix Whites of Eggs, and Sugar fufficient to make the Pafte pretty firm ; drefs it in flowers, defigns, or moulds, accord- ing to imagination and fancy, and bake as the Bifcuits. Bifcuits a la Glace. Iced Bifcuits. . INTAKE a compofition as dire&ed for Bifcuits de Tu- rin, page 430, which bake in large Bifcuit-moulds ; when cold, take up the upper part handfomely without breaking it, and ufe the Infide-crumbs as directed in Bonnet de Turquie a la Glace. The Ice being ready, put the Bifcuits in Paper-moulds, and ferve diredtly. Bifcuit PROFESSED COOK. 573 EifcuiH de Piftachies. Piftachio-nuts Bifcuits. 'pHEY are done in the fame manner as thofe of Almonds; as are thofe alfo of Avelines, viz. Filberts. Des Outrages d'Amandes, et de Piflaches. Of the different Preparations of Almonds and Piftachio-nuts. Amandes a la Praline. Dried, preferved, or burnt Almonds. TTpHEY are done with fweet Almonds without fcald- ing ; rub them well in a Cloth to clean them pro- perly, and put them into a Frying-pan, with as much weight of Sugar, and a little Water ; keep them on the Fire, flirring continually, until they crackle and fly about, and the Sugar begins to colour ; ftir them about gently to gather the Sugar, and leave them in the Pan to dry about two hours in the Stove, or any moderate heat. Amandes a la Praline rouges. Red Colour. pREPARE them as the firft, until they have taken the Sugar, and are ready to be taken off the Fire ; put the Almonds upon a Sieve, with a Difh under; take the Sugar that drops, and put it into the fame Pan, adding a little frefli ; refine it till it comes to the twelfth Degree, (viz. au Cafe) then take Cochineal- colour fufficient to tinge the Almonds, and put them therein ; give them a few turns over the Fire in the Sugar, and finim as the firft. Amandes 574 ^ PROFESSED Coofc. Amandts fiijffies. Blowed or raifed Almonds. CCALD a few Almonds, and pound them to about half as fine as for Bifcuits; beat this with Le- mon-juice, Whites of Eggs, and Powder-fugar, and drop the compofition on Paper, in the bignefs of Al- monds ; dry in the Stove, or a mild Oven. Another falhion of preparing fham Almonds, is, when fcaldcd, to cut them into limall Fillets ; and mix them with rafped Lemon-peel, Whites of Eggs, : nd Sugar, fufficieiit to make a pretty firm Pafte ; roll it in the mape of Almonds, and finifh either as the firft or lafl : They ought to be picked from the Paper while warm. Amandes mafquees. Warm the Almonds as yon peel them, and while warm dip them one by one in Sugar an grand Peril, (fourth Degree) and ftrew them with Nonpareils of different colours ; dry them as ulual. Pralines blanches. Sugar Almonds, white. CCALD and peel the Almonds, and put them into the Pan, with Sugar prepared au grand Boukt, (ele- venth Degree) boil them a moment in it, and take them oft' the Fire before the Sugar changes its colour ; llir continually, as long as the Sugar flicks to the Pan ; if it cools too loon, put it on the Fire again, and roll the Almonds in it as before. Tourons ; fo called for being made like round drops. Chop the Almonds after they are fcalded, and put them on the Fire, with a little Sugar, and rafped Lemon-peel ; then let them cool, to mix with more raw Sugar and Whites of Eggs, until it comes to a pretty firm Pafte ; make little round bullets like Ma- caroni-drops, and dry them in the Stove as ufual. You may PROFESSED COOK; 575 may alfo mix a few bitter Almonds with the fweet in the chopping : Thefe are commonly called Ratafia Drops. Amandes a VAngloife. Almonds, Englilh Falhion. ^/J I X Almonds and Filberts fcalded in equal quanti- ties ; chop half of the whole very fine, and of the reft only cut each in two or three flices ; put the ivhole in double their weight of Sugar, prepared a la, grande Plume, with fome Lemon-peel rafped ; ftir the Almonds very well in the Sugar, taking it off the Fire, and add one or two Whites of Eggs ; pour it in a Paper large enough to contain the whole, and cut it for ufe as you think proper, when baked as ufual. Pljlacbes au Caramel. CCALD and wipe them very dry ; cut each into quar- ters, flrew them upon a Plate rubbed over with Oil, and pour a Caramel over them ; turn them, and do the fame over again upon the other fide. Another manner : Pound Piflachio-nuts, put them on the Fire, with half their weight of Sugar, ftir it about, and keep them on a foaking Fire till the Sugar quits the finger for drynefs ; cut it into fmall bits, in the form of Piftachio-nuts, Almonds, or any thing elfe : If in ftiapc of Fruits, flick a bit of wood to referable the Tail, and dip each in Sugar-caramel; dry the Fruit iipon Hurdles. Des Marmelades* Of Marmalades. Marmelade de Pommes & dc Poires. Marmalade of Apples and Pears. DEEL Golden Pippins, and cut them into thin llices; r boil them in a little Water till very tender, and fift in a Sieve ; put the Marmalade on the Fire to re- ducc The PROFESSED COOK. duce the liquid ; then add as much weight of Sugar d la grande Plume, fimmer a little while on a flow Fire, ftirring continually, to incorporate it with the Sugar ; pour it into the Pot, and let it cool very well before covering. That of Pears is done the fame. Marmdade d'Orange* Orange Marmalade. npHIS is moftly made with China Oranges: Cut each into quarters, and fqueeze out the Juice ; take off the hard parts at both ends, and boil in Water until they are quite tender ; fqueeze them to extradt the Water, and pound them in the Mortar to a Marmalade to fift ; mix it with an equal weight of raw Sugar, and boil till it turns to a Syrup : The proportions are, for keeping, two pounds of Sugar to one pound of Marmalade. Of Plumbs. Stone them, and boil a moment with a little Water ; fift as the former ; foak the Marmalade a little while on the Fire, and then mix it with as much Sugar au Caffi, (twelfth Degree) and finifh as before. Marmelade d'Abrtcots. Apricot Marmalade. pEEL and ftone them, and pound the Kernels fepa- rate ; boil the Apricots on a clear Fire, with a lit- tle Water, and three quarters of a pound, or a pound of Sugar to each pound of Fruit ; (this is to be judged of according to their ripenefs) bruife them in the boil- ing with a wooden Spoon, and boil till it flicks to the fingers pretty hard, by joining two together; then take it off the Fire to put into Pots, adding the Kernels to it a moment before. It is alfo done by boiling the Apricots to a Marmalade alone, and mixing with an equal weight of Sugar au Caffe ; boil a moment to mix together, and finifh as the firft. The PROFESSED COOK. 577 Marmelade de Fleurs d'Orange* Orange-flower Marmalade. VX^HEN properly picked, fcald them a moment, and put them in Water which has been warmed, and a little Allum diflblved therein ; boil fome other Water, with a good Lemon Squeeze in it, and put the Flowers in it a few minutes till they feel tender ; fift them from this Water, and put them into frefh, with a Lemon Squeeze alfo ; then drain them in a Napkin to pound, and mix them with Sugar, pre- pared au petit Liffe, (firfl Degree) after clarification ; pour them gently to mix the oetter without boiling ; the proportion is five pound of Sugar to two of Orange Marmalade ; finiih as ufual. Marmelade de Cerifes. Cherry Marmalade. npRIM the Tails, ftone them, and boil with the pro- portion of half a pound of Sugar, (grande Plume) to a pound of Cherries , boil till it comes to a good confidence. De Framboifes: Rafberries. Bruife and fift them through a Sieve ; reduce to half on the Fire, then mix them with half a pound of Sugar, as the laft, to a pound of Fruit. De Gro fellies: Of Goofberries. Boil them a moment, or only fcald them in boiling Water ; fift, and finifh by the fame proportion as the Raiberries. De Vlolettes: Of Violets. Pick them very well, and pound them quite to a Juice ; mix them with Sugar prepared as before : The proportion is five pounds o Sugar to one of Violets. Marmelade d'Amandes &f d'Abricots verts: Of green Almonds and Apricots. Rub the Down off either p Almonds PROFESSED COOK. Almonds or Apricots, and boil them in Water till very tender ; fift as ufual, and reduce to about half on the Fire ; mix an equal weight of Sugar (ait Cajfe) without boiling, and finilh as all others. De Coigns : Of Quinces. Sift as moft others, and mix in the proportion of five pounds of Sugar to four of Quinces : If you would have it red, mix Cochi- neal with it. Des Gelees. Of Jellies. GeUe de Pommes. Jelly of Apples. pEEL and flice Golden Pippins, according to what quantity of Jelly is required ; boil them to a Mar- malade with a little Water, and . a Lemon iliced, and fift the Juice through a pretty fine Sieve : The pro- portion is, about a pint of this Juice to a pound of Sugar, prepared au gros Boulet (eleventh Degree) ; fimmer together on a flow Fire till it quits the Spoon clean, by dropping it out of it ; then put it into Pots or Glaffes. Other forts of Apples alfo ferve for Jelly, done in a different manner: Peel any kind of fharp Apples, cut them into flices as the laft, wafli them in feveral Waters, then boil in a good deal of Water, the Pot being covered until it is much reduced, and becomes glutinous ; ftrain the Decodtion in a thin Linen Cloth, meafure it, and refine as much clarified Sugar to the twelfth Degree, (viz. au CaJJe) and pour the Juice gently into it ; boil a moment, then take it off the Fire to fkim it ; boil it again, till it comes to the fame confidence as the laft, and prove it in the fame manner. Gelee roupe de Pommes : The fame red. It is done a as the firft, only adding a fufficient quantity of Co- chineal-colour while mixing. The P R o F E s s E D COOK, 579 Gelee de Mufiat. Jelly of Mufcadine Grapes. g O I L ripe Grapes a moment in Water till they burft ; then fift them in a fine Sieve, or as the laft, and mix the Juice with Sugar, prepared grande flume, (ninth Degree) a pound of Sugar to half a pint of the Grape Decodion, and reduce to the fame con- fiftence as the laft. Of Verjuice Grapes, or others, follow the fame method, only proportioning the quan- tity of Sugar to the fliarpneis of the Fruit ufcd. Gdet de Grenades. Jelly of Pomegranate. J^/JAKE a Marmalade with the Pomegranate, and fift it in a Sieve ; then add the Seeds pounded to the Marmalade, boil a moment, and fift it again thro* a Sieve ; ufe the proportion of a pound of Sugar, au grand Boulet, to half a pint of Marmalade ; and finifh as the preceding. D'Epine Vinette : Of Barberries. Boil them on a (mart Fire with a little Water, and fift as ufual ; re- duce a pound of clarified Sugar, au Cafle, to each half-pint of Juice ; mix them together gently ; boil a moment, then take them off the Fire to fkim ; put them on a flow Fire again till fmiihed to the confidence of others, and prove it by the fame method. Gelee de Cerifes. Jelly of Cherries. 'TP H E Y mull be thoroughly ripe ; bruife and fift them in a Sieve, let the Juice fettle a little, and then pour the clear off; mix according to the propor- tion of the laft, and finifti in the fame manner. De Grofeilles ; of Goofberries : Et de Framboifis ; and of Ralberries. They are done after the fume me- P p 2 thod 580 Tike PROFESSED COOK. thod as the Cherries, except that you mix half as much red Currants with the Rafberries. Gclee de Grofeilks d'une autre Fapn. Another Method of making Currant Jelly. ( The French diftinguifh all forts of Grofeilles only by the Colour, as Red or Black, &c.) VK/EIGH feven pounds of red Currants without be- ing picked ; boil them with a glafs of Water, and fift in a Sieve , weigh the grofs fubftance that does not fift, and if there remains half a pound, there ought to be near five pounds of Juice ; put this Juice into a Pan, with as many pounds of pounded Sugar, which pour in it by little and little ; or, to keep it pretty tartifh, ufe only four pounds; boil, ftirring con- tinually ; when it has boiled a moment, take it off the Fire to fkim, and then boil a little while longer ; let it reft in the Pan, and fkim again very clean. Gelee de Coigns. Quince Jelly. /^UT them into pieces, and boil in half a pint of Water to one pound of Quinces ; cover the Pan, and let them flew to a Marmalade to fift as ufual ; prepare the Sugar a la grande Plume, and ufe the pro- portion of one pound to half a pint of the Decoftion; boil till it is reduced to the fame confidence as all others ; to make it red, fimmer it a long while when the mixture is made, and YOU may alfo add a little Cochineal to give it a better colour. Gelee de Grofellles vertes. Jelly of Green Goofberries. pUT them into hot Water, and place them on a flow Fire till they rife to the furface; then take them off the Fire, and pour a little cold Water into the Pan to cool it, and to bring them to their proper green ; put The PROFESSED COOK. 581 put in a little Vinegar and Salt, and in about half an hour dram them, and put them into cold Water a Mo- ment ; then drain them again, and mix with an equal weight of Sugar, au Perk, (third degree) ; boil a little while, till the Sugar is again to the fame degree, and take care to fkim it ; fift it through a Sieve, and put it into Pots or Glafles. N. B. It is to be obferved, that as thefe Jellies are directed to be done much in the fame nature as the Marmalades, that the difference muft be obferved in fifting the different forts of Fruits, not to force the grofs flemy particles, rather only the Juices, which make the Jel- lies clearer, and ought for that purpofe to be ftrained in Linen Cloths, rather than any kind of Sieves. Des Confitures au Liquide. Of Liquid Sweet-meats. Confiture d'Abricots. Liquid Apricock Sweet-meats. '"pHEY ought to be ufed when they are almoft ripe ; peel them, fplit them fufficiently to take out the Hones, and boil them in Water till they feel tender under the preflure of the finger ; then take them out to drain ; put them into an equal weight of Sugar, grande Plume, (ninth degree) and boil a moment ; take them off the Fire, and let them lie in the Sugar till the next day ; then take them out, and boil the Sugar two or three minutes ; put the Fruits in it again, and boil a -moment together the next day, to finilh. Confiture d'Abricots d'une autre Fafon. The fame Fruits, in another manner. J F they are ripe, do not fcald them, but after they are peeled and floned, boil them a moment in as much weight of Sugar, a la grande Plume, (ninth degree) let them reft in the Sugar about three hours ; then boil again flowly, fkimming as clean as peffible ; when they P p 3 yield 582 The PROFESSED COOK.' yield no more Scum, take them off the Fire, and let them reft till the next day ; then take the Fruits out gently, and boil the Sugar au grand PerU ; pour it upon the Apricocks, and let them cool before they are potted. D'dbricots verts ; of green Apricocks. Prepare them with Lye as directed for Pafte, Page 533, being very well cleaned, prick them in feveral places, put them on a flow Fire with a little Water, Vinegar, and Salt, and fimmer gently till pretty tender, cool the firft Wa- ter with fome cold, and leave them ibme time in it, the Pan covered, which will bring them to their pro- per green ; an hour or two after drain from the firft Water into cold, and leave them an hour or two in it ; melt fome Sugar with a little Water, and put the Fruits in it till next day ; then take them out, and boil the Sugar a few minutes, to put upon the Fruits ; continue in this manner for two or three days, putting Sugar fufficient for the Syrup to cover the Fruits ; the laft time boil them in the Sugar a moment, and let them cool before you cover the Pots or Glafles. Liquid preferved green Almonds are done in the fame man- ner. as the laft for Apricocks. Confiture de Grofeilles. Of Goofberries or Currants. T TSE them either grained or in Grapes, and put them into Sugar prepared au Cajfe ; ftir them in it with- out boiling, holding the Pan by the handle, and juft rolling it about for a few minutes. Goofberries, and red or black Currants, are prepared after the fame, manner, and fo may Rafberries likewife. Confiture de Cerifes. Of liquid Cherries. 'TPHE Proportion of Sugar prepared a la grande Plume, is three quarters of a ponnd to one pound of Cher- ries, which ought, as all Fruits for this purpofe, to be quits PROFESSED COOK. 583 quite ripe, ; cut the Tails about half; put them into the Sugar, and fimmer about five minutes, the Pan being covered ; let the whole reft together till the next day, then add a quarter of a pound of Sugar to each pound of Cherries, prepared as the firft, and a little Decoction of red Currants ; fimmer together till the Syrup is quite rich and glutinous. Another tuay is, to ftrip the Tails, ftone them, and boil two or three minutes in Sugar prepared as before ; (half a pound of Sugar to one of Cherries,) let it reft till the next day, drain out the Cherries, and boil the Sugar again to the aforeiaid degree ; put the Fruit to it again to fimmer a little while, and let it cool before potting. The fame called Framboifes, with Raiberries ; the Cherries are prepared as the firft, and a quarter of a pound of Rafberries fifted to each pound of Cherries, to give a ftrongcr flavour. Confiture de Mures. Of Mulberries. T5EFINE three quarters of a pound of Sugar, au grand Perle y to one pound of Mulberries ; fimmer them a moment in the Sugar, and ftir them about in the fame manner as directed for Goofberrics ; leave them in the Sugar till the next day, and boil the Sugar again to the fame degree ;_ then put the Fruits in it, and they are ready for potting. Of Violets. Prepare the Sugar au petit Li/e, (firft degree;) after clarifying, put the Violets in it till next day, and boil together a few minutes till they are done. De Ffeurs f Orange ; of Orange-flowers. -Prepare them as Marmalade as far as the pounding; win perly drained, put them into warm clarified Sugar, o pound to a quarter of Flowers ; boil them a few mi- nutes for three days fucceffively before potting. p p 4 Conjitur& PROFESSED COOK. Confiture de Peches ou Pavis. Of Peaches of Nectarines. ought to be alrnoft ripe ; peel and cut them in halves, fimmer them in boiling Water till they rife on the furface, and then drain them ; boil them in clarified Sugar till they have done fcumming, leave them therein till the next day ; drain them out, and boil^the Sugar au grand LiJJe, (fecond degree,) add the Fruits to it to boil a moment, and repeat the fame again the next day ; let the Sugar and Fruits incor- porate together two days before potting, and keep the Pan^in a warm place ; the proportion is of Fruits and Sugar in equal quantities. Confiture d'Epine Vinette. Of Barberries. 'TTHEY ought to be quite ripe ; boil them a few mi- nutes in Sugar prepared grande Plume, a pound and a quarter to one pound of Fruits ; let them reft two or three hours in the Sugar ; then boil again to bring it to a good Syrup confidence. Confiture de Verjus, Of Verjuice Grapes. T TSE them when full grown, but not ripe; cut a little opening on one fide, to take out the Seed, and put them into boiling Water a moment ; as foon as they turn colour take them out, and add fome cold Water to them ; leave them in this manner till they turn green again ; then drain them very well to boil in clarified Sugar a moment, one pound of Sugar to each pound of Grapes ; let them foak in two thirds of the Sugar till the next day, then drain them ; boil the Su- gar, with the remaining part, a moment, covered up, and then pour it upon the Fruits ; repeat the fame again the next day, boiling again to the third de- gree, (grand LiJje) then put the Grapes to it, and boil a moment i PROFESSED COOK. 585 a moment together, till the Sugar is refined to the next degree ; they are then fit for keeping. Confiture de Coings. Of liquid Quinces. TJSE them when ripe, and boil them in Water till they feel tender; drain and cool them in cold Water, to peel and cut into quarters ; take, out the Hearts, drain them very dry, and boil them flowly in an equal weight of Sugar, prepared au grande LiJJe, (fecond degree) take the Pan off the Fire to fkim it, and fimmer till you find they are quite tender ; then take them out of the Sugar gently to boil it byjtfelf to the fourth degree, (grande Perle) put the Quinces in it while it is Hill warra, and put them into Pots for keeping : If you would have them red, add a proper quantity of Cochineal to the Sugar in the lafl boiling, and finim in the fame manner. De Raifins Mufcats, of Mufcadine Grapes. Thefe are done as the Verjuice Grapes, either grained or in fmall Bunches ; only that a litttle lefs Sugar is ufed. Confitures d'Oranges, Citrons, Cedras, Bergamottes, & Bigarades. Liquid Sweetmeats of China and Seville Oranges, Ci- tron, Lemon, and Bergamot Pears. HpHESE are all made after the fame manner. Cut the Rind in defigns of what flowers or form you pleafe, and make a fmall opening at the Tail ejid ; foak them in cold Water a good while, boil in Water till they prove tender by pricking with a large Pin, cool them in cold Water, and take out the Hearts with a fmall Spoon ; boil them in clarified Sugar fuf- ficient for the Fruits to fwim therein ; let them reft the Sugar about four and twenty hours, then boil again a few minutes ; the next day boil the Sugar alone, and pour it upon the Fruits to reft a couple of days ; re- peat 586 The PROFESSED C cft> K. peat the laft over again, boiling the Syrup alone, and Jetting them reft altogether for three days ; then boil the Sugar, au grand Perle, and put the Fruits in it to iimmer them a few minutes : Obferve that you muft add a little more Sugar in every boiling ; pot them fingly, the holes upwards, that the Syrup may run in, and jet them be quite covered with it ; luffer them to coof before you cover the Pots. Small green Lemons or Oranges are preferved in the fame manner, follow- ing the fame method as directed for green Apricocks, but they require more boiling to be tender ; then fol- low this laft to fmifh them in the Sugar. They are difficult to be obtained in England. Confiture de grojfes Noix. Of Walnuts. AKE them at the fame groxvth as for pickling, that is, before they are hard fhelled ; peel and foak them inWater a confiderable time, changing theWater often ; in a day or two boil them in Water till a Pin will go through eafily ; then drain them, and pour fome hot clarified Sugar upon them fufficient to cover the whole ; boil the Sugar again the next day, pour it hot upon them as before, and repeat the fame two days longer ; the fourth time, prepare the Sugar au grand Perle, (fourth degree) and fimmer the Fruits in it a few mi- nutes ; put them altogether, or as many as you pleafe, into a Pot, to fwim in the Syrup, which muft be ilrong, and boiled over again now and then. Filberts are prepared after the fame manner, being boiled till a Pin can be pricked through, as in the Walnuts, Confiture de Prunes. Of Plumbs. *TpHEY muft be ufed before they are quite ripe, and the Tails left on as in all Fruits which are pre- *erved with the Stones in ; prick them with a Pin, and fimmer The PROFESSED COOK: 557 fimmer a moment in boiling Water ; then drain very well, and boil them a moment in Sugar prepared a la grande. Plume, (ninth degree) ; fkim it well, and let all reft together a couple of days ; then boil the Syrup to the fourth degree, (grande Pcrle) adding a little more raw to it ; boil the Plumbs in it a few minutes ; the proportion is a pound of Sugar to each pound of Fruit, For Green Gages, follow the fame method to keep them green as for green Apricocks and Almonds. Des Confitures au Sec. Of dried Sweet-meats. A LL kinds of dried Sweet-meats are moftly done with liquids, and are all made much after the fame manner ; after they have been ufed feveral times, or lofe their colour by any other means, they will always ferve to dry. Take green Apricocks or Almonds out of the Syrup of liquid ; roll them in Sugar, and dry them upon a Sieve in the Oven. Strawberries, Rai- berries, &c. are done the fame. Confiture de Cerifes au Sec en Bouquets, &c. Sccv Dried preferred Cherries in Nofegays or Bunches, &c. TjSE the liquid ones with the Tails on, tie feveral together, and dry them in the Oven without being rolled in Sugar ; (or only one with the Tail on, and four or fix others ftoned, and applied upon the firlt, with the Syrup, fo as to appear as one) ; ftrew a little Powder-fugar over, and dry as the firft. Liquid Orange-flowers are done by putting the Pot into boil- ing Water to melt the Syrup clearer ; drain the Flow- ers, and powder them with Sugar to dry. Apricocks, Almonds, Pears, Apples, Peaches, Nedarines, Berga- motte, Lemon, and Citron, and all the aforefaid Li- quids preferred, are done after the fame manner. Confiture 588 The PROFESSED COOK. Confiture de Prunes, & Pommes tapies. Of Plumbs, and dried or baked Apples. 'T'HESE are prepared after another manner, with any- kind of Plumbs, provided they quit the Stone like Apricocks. Cut them on one fide, to (tone them; clarify half a pound of Sugar for each pound of Plumbs, fimmer them together a little while on a flow Fire, and let them refl in the Sugar till the next day ; boil the Sugar au PerU ; fimmer the Fruits a few mi- nutes, the Pan being covered, leave them till the next day, and then drain them out to dry as ufual. Les Pommes, Apples. Any good baking Apples will do the fame ; ufe the cleareft, and thofe free from fpots ; prick them pretty deep with a pointed Knife, in feveral places, and put them in a moderate Oven, upon a Baking-plate ; when they are half done, fqueeze them pretty flat with the hands, ftrew them with Pow- der-fugar on both fides, and put them again into a foaking Oven, with fome more Sugar over them ; keep them in a dry place conftantly for ufe. Confiture d'Abricots tapes; they are done after the fame manner as the Plumbs, only break the Stone, and put the Kernels into the Fruits, before they are ready to be dried. Des Strops. Syrup d'Orgeat, and others. pOUND fweet Almonds (and a few bitter ones) very fine ; put half a pint of Water to each pound, and a quarter-part of the four greater cold Seeds, alfo pounded ; let the Almonds infufe in the Water (milk- warm) about four hours, then fift it feveral times through a Napkin with expreflion ; prepare two pounds of Sugar au Cajfe, to each half-pint of the Almond Decoction ; mix them together without boiling, and add PROFESSED COOK. 589 add a little Orange-flower Water ; keep it fome time in a moderate Heat, and bottle it cold. Strop de Citrons ; of Lemons It is only made for prefent ufe ; upon half a pound of Sugar au Life, fqueeze half a good Lemon, and boil it a moment, to bring it to the third degree, petit Perle. Sirop de Pommes ; of Apples. Boil the Apples with a little Water to a Marmalade ; lift in a Napkin, and mix half a pint of Juice to two pounds of Sugar, pre- pared grande Plume ; (it refrefhes the Sugar greatly, as moft others ;) boil them together to the fourth degree, grand Perle. Of Quinces Ufe them when thoroughly ripe ; peel them, pound them to a Marmalade, and fift as the laft ; mix it with Sugar au Caffe, which is alfo called CaJJbnade ; finifh it as that of the Apples ; the propor- tion being a pound of Sugar to half a pint of Decoction. Of Verjuice. It is done the fame as the laft, only double Sugar, to the fame quantity of Juice. Sirop de Capittaire. Maiden-hair Syrup. 'TpHIS Plant is faid to grow in Cornwall; but the moft that is ufed in England comes from abroad ; (the French Author fays that the beft comes from Ca- nada,) the proportion is one ounce of the dried Leaves, infufed in half a pint of boiling Water ; keep it on an Alhes-fire from one day to another, fift it in a Nap- kin, and mix it with a pound and a quarter of Sugar au Caffe; keep it in a warm place fome time, then bottle it : Obferve the fame proportion for a greater quantity. Sirop de Mures. Mulberry Syrup, and others. "DOIL the Mulberries a moment with a little Water, and fift them through a Sieve ; let it fettle, and pour 590 jTZtf PROFESSED COOK. pour the clear off; prepare the Sugar an Cafe, one pound to each half-pint of the Juice ; mix' together, and keep it on a very moderate Heat, about five or fix hours, or till the Sugar is to the fourth degree, grand Perle. Syrup of Pears is made after the fame manner as that of Apples : Alfo that of Apricocks ; obferving that the Kernels mult be pounded very fine, to mix with the Syrup. De Cerifes ; of Cherries. They muft be very ripe ; ftrip the Tails and Stones, and follow the fame me- thod as for Mulberries. De Grofeilles ; of Goofberries, or Currants. Bruife them, with one fourth part of Cherries ; fift in a Cloth, and mix the Juice with Sugar prepared grande Plume, (ninth degree) one pound to half a pint of Juice ; fim- mer together till the Sugar is au Perle. Strop Vwlat ; of Violet-colour. Infufe a quarter of a pound of Violets in half a pint of boiling Water ; cover the Pot or Pan till the next day, and put a fmall weight upon the Flowers, to fink them underWa- ter ; then fift in a Napkin, add two pounds of Sugar au Caffe, to half a pint of this Decodtion, and fimmer together on a flow Fire ; finifh as the Capillaire. Autre Sir op de ce que Von veut. Syrups of whatever you pleafe. ClMMER the remaining Syrup of any Fruits, which have been dried, * for a fmall time, adding a little clarified Sugar, according to dilcretion ; bottle it for ufe as the former : It is readily feen, that Syrups may be made of any kind of Fruits, Seeds, or Plants, by following the fame method, as is here laid down ; only * This is meant of thofe Liquid Preferves, fpoiled by long keep- ing, or any otherwife damaged. obferving The PROFESSED COOK. 591 obferving to regulate the quantities of Sugar, according to the fharpnefs and flavours of each kind of Fruit. Des Fruits a rEau-de-Vie. i Of Brandy-Fruits. Peches a VEaii-de-Vie. Peaches in Brandy. "\X/1PE the Down off very clean, from Peaches that are almoft ripe ; prepare as many half-pounds of Sugar an Perle, as pounds of Fruit ; put the Peaches whole into it, and boil a moment together; being cold, put them into bottles, and mix half a pint of the Syrup to three half-pints of Brandy, which you pour upon the Peaches ; flop the Bottles very well, to preferve them clear. If you would have the Peaches peeled, ufe them before they are quite fo ripe as the firft ; boil them in Water, until you can pull the Rind off with the ringers, and put them into cold Water, as foon as done, one after another; being drained, boil them a moment in the fame proportion of clarified Su- gar as directed at firft ; fkim it, and let all reft together till the next day ; then drain the Fruit out, and boil the Sugar a few minutes ; pour it again upon the Fruit till the day following, and then bottle the Peaches ; mix the Syrup with as much Brandy, and pour it upon them. Obferve, that in this, and all other preferved Fruits, they mult fwim in the Syrup. This laft me- thod is not fo proper for long keeping as the firft. Obferve the fame rule for Apricocks or Nectarines, Poires a rEau-de-Vie. Pears preferved in Brandy. 'TPHE befl for this Purpofe are the Rouflet Pears ; take them when almoft ripe, prick them here and there, and boil them in Water till they feel pretty ten- der ; then peel, and put them into cold Water, as the laft 59 2 h e PROFESSED COOK. lafl Peaches, adding a good Lemon Squeeze ; clarify half as much weight of Sugar as Pears, and boil them in it flowly a few minutes ; being well fkimmed, leave them in the Sugar till the next day, then repeat the boiling the third day, fimmer Fruit and Sugar together a moment, and when cold put them into Pots or Bottles ; the Syrup muft be boiled au grands PerU, (fourth degree) ; put it on a How Fire, and add as much Brandy, mixing well together without boiling ; let it cool, to pour it upon the Pears. Prunes a l'Eau-de-^ie. Plumbs in Brandy. pREPARE them as the Prunes au Liquide, only that you do not put above three quarters of a pound of Sugar to each pound of Plumbs ; being drained, and cold, put them into Bottles ; boil the Sugar au gros Boukt, (eleventh degree,) and as much Brandy ; being well mixed together, pour it upon the Fruit, when half cold. Noix ; Walnuts. Ufe them at the fame Growth as fet forth for Confiture) fee Page 586, and prepare them in the fame manner ; the only difference is, that you ufe only half a pound of Sugar to the fame propor- tion of Walnuts, and as much Brandy, which being well incorporated together with the Sugar au Perle, pour upon the Fruit, when it is almoft cold. Cerifes d VRau-de-V'ie. Cherries in Brandy. "DRUISE a few Cherries, Mulberries, and Rafberries fufficiently, to get half a pint of clear Juice ; mix it with a pint of Brandy, and a pound of Sugar, or rather more ; let it diffolve very well ; bottle fome fine ripe Cherries, as free from fpots as poffible, about half the Tails being cut off; pour the firft Prepara- tion upon them, and regulate your quantities accord- ing The PROFESSED COOK. 593 ing to judgment, as the liquid muft cover the Cherries. -In Winter, thefe Cherries ferve to glaze with Cara- mel, or white Glazes Amandes vertes & Abricots verfs a VEau-de-Vie. Green Almonds and green Apricots, in Brandy. pREPARE them in the fame Manner as the Liquids, the only difference is, that lefs Sugar is ufed, viz. half a pound of Sugar to each pound of Fruit, and as much Brandy as Syrup , warm together a good while on a flow Fire, to incorporate them -in the Syrup, and let them cool before bottling, a$ ufual. Oranges donees a FEau- de-Vie. Sweet or China Oranges in Brandy. pREPARE them as the Liquids, and boil them in Water, till you can run a pin eafily into them; thefe are not to bs gutted, but a little hole only cut quite through the Rihd at the Tail-end ; boil them a moment in clarified Sugar, and let them reft till the next day, then boil the Sugar again, and pour it hot upon the Oranges ; repeat the fame over again the next day, with the Oranges therein ; add as much Brandy as Syrup., warm together without boiling, and pour it upon the Fruit when cold : The Oranges mult fwim in it, as all other Fruits. Des Mou/es. Of frothed or whipped Creams. *1PHESE are often fefved iced abroad,and may be made two or three Hours before they are wanted , for that purpofe they have a tin mould, made large enough to contain as many Glaffes, Cups, or thin filver Tum- blers, as will ice a quantity fufficicnt for aDifh -, it has commonly two Plates, the bottom folid, the next bored in fmall holes, to let the melted Ice run off, and rings in it to hold the Glaffes ; the Ice under being pounded Q q with 594 3%* PROFESSED COOK. with Salt, and alfo upon the Cover, when the whipped Cream is in it. MouJJe a la Creme. Whipped Cream. npO a quart of very good Cream, put a few drops of Bergamotte-water, (or of Cedar) a little Orange- flower Water, and about half a pound of Sugar-, when it is diflblved, whip the Cream to a froth, and take it up with a Skimmer; drain it upon a Sieve a moment; and if for icing, let it fettle a good while before you put it into the Cups or GlafTes ; continue in this man- ner to the end, and ufe what drops into the Dim under the Sieve to make it froth the better, adding one or two Whites of Eggs : Any kinds of prepared Waters may be done with this Cream, as well as thefe, accord- ing to tafte and fancy. Mouffe de Cafft. Whipped Coffee. t TPON three half-pints of Cream, put two dimes of ftrong Coffee cleared ; add four Yolks ofne w-laid Eggs beat up, half a pound of Sugar, and about as much more Cream ; finilh as the firft. De Chocolat. It is done after the fame manner, dif- folving a proper quantity of Chocolate in Cream, and the fame quantities of Eggs and Sugar. DeSafran ; of Saffron. It is made as the firft, with- out Yolks of Eggs, only one or two of the Whites, to make it froth the better ; and inftead of any of the Waters mentioned, infufe a little Saffron on a flow Fire in fome of the Cream, juft long enough to give it the tafte, without prevailing too much ; fift it in a Sieve, and add it to the Cream and Sugar. Des PROFESSED COOK, 59 5 Des Glaces. Of Ices. A LL kinds of Ices are finifhed in the fame manner ; the Cream or Mixture being prepared, put it into the Icing-pot, which ought to be twice or three times as large as the contents in it , (the bed fort are thofe made of pewter) put them in a proper Tub of pounded Ice and Salt, fufficient to bury the Pots in it, ftirring continually with a flat pewter Spoon till it begins to freeze : work the Ice fo in freezing, that it may not be in harder flakes in one part than another, and put them into the proper Moulds, a very little while before ferv- ing : Obferve that they are not iced too hard at firft, before they are to be changed into the Moulds to go to Table . If you find any difficulty to get them out, jufb dip the Moulds in hot Water, and turn them over with a ftroke of the hand. Glace a la Creme. Iced Cream. t)OIL a pint or more of Cream, with fix or eight fweet Almonds, fcalded and bruifed ; when you take it off the Fire, add half a pound of Sugar, or fuch proportion as you pleafe, thin bits of Lemon-peel, and a little Orange-flower Water -, let it reft about half an hour ; fift it, and pour it into the Icing-pot. Glace de Cafe. Make three dimes of ftrong Coffee ; pour it off very clear, to mix with three half-pints of Cream, or the fame proportion for more or lefs, and three quarters of a pound of Sugar ; boil a moment together, and, when cold, ice it. De Cbocolat.D\ffblve the Chocolate in a little Wa- ter on a flow Fire ; when properly done, mix it with a pint of Cream, three Yolks of new-laid Eggs, and about half a pound of Sugar. 596 The PROFESSED COOK. Glace de Fruits. Fruit Ices. De Cerifes. Of Cherries iced. "DRUISE about two pounds of Cherries, with a pint of Water ; fift in a Sieve with expreflion, and add Sugar fufficient to give it a proper fweetnefs : Ail kinds of Ices are made in winter or fummer, with the Juice or Marmalade, as well as with raw Fruit. Tafte is the bed direction for the different mixtures. Framboifes \ Rafberries. It is done in the fame man- ner as the laft. Grofeittes -, Goofberrics of Currants. Boil two pounds of red Currants a moment, with a quarter of a pound of Rafberries-, fift in a Sieve, adding a pint of Water, and then the Sugar, which muft be very well diflblved before icing. Des Fraifes; of Strawberries. It is done after the fame manner as the laft ; fome mix a quarter of a pound of red Currants to each pound of Strawberries, as is moflly done with Rafberries, adding Sugar ac- cording to tafte : Thefe ought not to be very fweet, as the tartnefs of the Fruit is relifhing to moil people, Glace de Violet tes, de Jafm'm, & de Fleurs d* Orange. Ices of Violets, Jeffamin, and Orange-flowers. OOUND a handful of Violets, and pour about a pint of hot Water upon them , let them infufe about an hour, adding about half a pound of Sugar-, when it is properly dilTolved, fift through a Napkin. The Jeflamin is done after the fame manner : To make the liquid tafte more of the different Flowers, pour it fe- veral times from one Pan into another before fifting -, thofe The PROFESSED COOK. 597 thofe different infufjons are alfo mixed with Cream in- ftead of Water. De Verjus. Half a pint of the Juice to three half- pints of Water, and a pound of Sugar. , Glace de Citron^ et de Grenade. Lemon, and Pomegranate Ice. TNFUSE the Rind of four or five Lemons peeled very thin, with the Juice, three half-pints of Wa- ter, and three quarters of a pound of Sugar , fift through a Napkin. Bruiie the Seeds of three or four Pomegranates, and infule with hot Water as the Le- mon-rinds, and finim the fame. Glace de Bigarades, & d* Oranges domes. Of China and Seville Oranges. ^pHEY are made in the fame manner as that of ' Lemon , only obferving, that the Seville Oranges require a little more Sugar than the China ones, either with the Juice or Marmalade. Glace de Canelle. Cinnamon Ice. TNFUSE a proper quantity of Cinnamen about an hour in hot Water, and boil it a moment , add half a pound of fine Sugar to a pint of Water ; fift it through a Sieve, and finim as others. Glace de Rofes fcf Jonquittes. Of Rofes and Jonquils. HTHEY are both done after the fame manner as that of Violets, and fo of any other Herbs or Flowers, which you think proper to make the Ices of, either with Water or Cream. , Glace PROFESSED COOK. Glace de Pavis, de Pecbes, 6? d'Abricots. Ices of Nectarines, Peaches, and Apricots. TJ S E the Marmalade or Jelly as directed ; or in the feafon, cut feven or eight of either when quite ripe i bruife them, and fift with a pint of Water, (the Nectarines muft be boiled in the Water to fit them for fiftingj put a fufficient quantity of Sugar to the fifted Juice : The Peaches and Apricots need not be boiled if they are thoroughly ripe, but only floned and bruifed. Glace de Coriandre, d'Anis^ & de Gemevre. Ices of Coriander-feed, Anifeed, and Juniper-berries, "DRUISE an ounce of Coriander-feed, infufe them about an hour in a pint of warm Water, with half a pound of Sugar, and fift through a Napkin: Ani- feeds are done the fame, and tafle muft direct, when the Water has got a fufficient flavour of the different infufions : That of Juniper-berries is done alfo by in^ fufion, or by boiling a moment about a handful of the Berries, Svith a pint of Water, half a pound of Sugar, and a bit of Cinnamon , fift as ufual, either through a fine Sieve, or a thin Napkin or Cloth. Des Fruits glace's, Of iced Fruits. P O R this purpofe you muft have moulds made in the form of the different Fruits propofed ; accord- ingly, make Marmalades of the feveral forts of Fruit, as dire&ed page 577, and ice them in the fame man- ner as the former Ices-, when iced, work them with the Spoon till the Ice is in Marmalade, to put in the Fruit-mould ; fhut them clofe, and wrap them in Pa- per to ice them again as before ; the Pail or Bucket in which the Fruit are tp be iced, fhould be bored, that the The PROFESSED COOK. 590 the Water may run off as the Ice melts : When ready to ferve, have the proper colour of the Fruit ready, which you colour with a Pencil to imitate nature ; the bed method is to have a natural one, or one properly painted for a pattern. See the different colour ufed in Confectionary, as directed, page 539. Des Fromages g laces. Of iced Cheefes. Fromage d la Creme glace. Iced Cream-cheefe. gOIL a pint of good Cream, then put half a pound of Sugar to it, about a dozen of fweet Almonds pounded, a little preferved Orange-flowers, or Orange- flower Water, and rafped Lemon-peel ; boil together a few minutes, ; when you take it off the Fire, add five Yolks of Eggs beat up, and ftir it continually till they are well mixed with the Cream , fift it in a Sieve, and put it into the Icing-pot ; when it is pretty much iced, work it well to put it into Cheefe-moulds ; ice it again, and ferve as ufual. It is alfo done with Coffee and Chocolate in the fame manner as the Ices, only that each is thickened with four or five Yolks of Eggs, as directed in the firft, and moulded like a Cheefe, which gives it the name. Fromage de Marmelade glace. Iced Cheefe of any fort of Marmalade. 'TPHE Y are made after the fame manner ; when the Cream and Eggs are well mixed, add a fufficient quantity of what Marmalade you pleafe to give it a proper tafte of the Fruit defired. De Piftaches ; of Piftachio-nuts. Boil a pint of Cream a few minutes, with half a pound of Sugar, 4 - 600 Ihe PROFESSED COOK. and a fpoonful of Orange-flower Water ; take it off the Fire, mix five Yolks of new-laid Eggs with it, and put it on a flow Fire without boiling ; pound about a quarter of a pound of fcalded Piftachio-nntfr, infufe them in the Cream about half an hour, being kept warm ; then lift through a Sieve, and finiih as all former. Fromage d la Chant illy glqce. Iced Cheefe. (From the Name of the Place where it is made.) TT is prepared as the firft directed, and put to Ice in moulds : Beat up a pint of good Cream to a froth, with rafped Lemon-peel, half a pound of pounded Sugar, and a fpoonfiU of Orange-flower Water , ferve the Froth ^upon the Cheefe, raifed as high as poflible : You may alfo ice the Froth a little, or ferve without icing. Fromage de Eeurre glace. Cheefe as iced Butter. "D O I L a pint of good Cream a few minutes, with rafped Lemon-peel, and a good fpoonful of Orange- flower Water -, when taken off the Fire, add one do- zen of Yolks of Eggs well beat up, and mix together without boiling ; fift through a Sieve, and put into an Icing-pot to freeze, working it like Ices ; ice it in fuch a manner, that you may take it with a Spoon to ferve like Pats of Butter damped, and bits of clean Ice between to appear as cryftals. Des Eaux RafaichiJ/antes fans etre a la glace, Of cooling Liquors, without icing. Eau rafraichiflante d* Orgeat, Orgeat Water. PROPORTION for a quart : Pound about a quar- ter of a pound of fweet Almonds fcalded, a few bitter ones, ajid about two ounces of the four cold Seeds, 7be PROFESSED COOK. 60 1 Seeds, either greater or lefs ; take care to put a little Water to it while pounding for fear the Almonds fhould turn to Oil , then put it into a Bowl, with about a quart of Water to this proportion, and about .two ounces of fine Sugar-, let it reft about an hour, then fift it through a Stamine with expreffion : You may add a little Milk to give it a whiter colour. De Pijlaches. Done after the fame manner ; only that you put no Milk to it, but a Lemon Squeeze inftead thereof-, proportion the Sugar to make it of a proper fweetnefs : You may add Orange-flower Water jto both if agreeable. Eau rafraickiffante de Fenouil^ & de Cerfeuil. Cooling Waters of Fennel, and of Chervil. *TPHESE are done fimply, by fteeping fome of either in hot Water till it has the tafte of the Herbs fuf- ficiently ; add what quantity of Sugar you think pro- per, and keep it in a cool place a good while before ufing : The fame is done with any other kind of Herbs, and in general with all forts of Fruit ufed in Confectionary -, alfo with the Syrups of Liquid-pre- ferves, mixing fome of the Liquor with Water and Sugar juft Efficient to make it palatable : It may be either iced or not. Lemonade. PROPORTION for a gallon : Weigh a pound of Sugar in lumps, wafh eight good Lemons, rub the Rinds of two {lightly upon the Sugar, or one Seville Orange inftead of a Lemon, according as it is defired; fqueeze the eight Lemons, put a few bits of cut Rind fqueezed to fteep in it fome time, and then fift it in 3 Lawn Sieve ; lefs Sugar at firft is rather better, as more can be added by proportioning the fweetnefs to a good tafte : It may alfo be done with lefs Lemons ; f)Ut then it is apt to tafte very watery. Lait 602 The PROFESSED COOK. Lait de Pift aches, &? d'Amandes. Almond and Piftachio Milk. 'T* HEY are both done in the fame manner j fcald and pound them with a little Milk -, then add more Milk in the fame proportion as for the Orgeat ; fteep either in boiled Milk and Cream, a little Orange- flower Water, and Sugar ; fife it feveral times through a Stamine cr Napkin : It is ufed either hot or cold. Pate ff Orgeat. Orgeat Pafte. pOUND the Almonds as directed for Orgeat, with a little Orange-flower Water , and when it is very fine, work it with as much weight of pounded Sugar : It will keep a long while, and by this means you may have Orgeat ready much fooner, by dilTolving about a ounce of this Pafte in the proportion of a half-pint of Water, and then fifting it for ufe. Des Fromages a la Crerne. Of frefli Cream Cheefe. frontage a la Crime Bourgeoife. Cream Cheefe, a plain Family Way. VVfARM three half-pints of Cream, with one half- pint of Milk, or according to the fame propor- tion, and put a little Rennet to it ; keep it covered in a warm place till it is curdled j have a proper mould with holes, either of China or any other; put the Curds into it to drain about an hour or lefs : Serve 'with a good plain Cream, and pounded Sugar over it. A la Crime fouet tee ; with whipt Cream. Put a good pinch of Gum-dragon Powder in a quart of Cream ; whip it till it is quite thick, with fine rafped Lemon- peel ; pour it into a Cloth-ftrainer, or a piece of Muf- lin, PROFESSED COOK. 603 iin, drain it thus in a Bafket, and ferve with pounded Sugar ftrewed over it. Fromage a la Creme de Marmelade. Cream Cheefe and Marmalade. JDOIL a pint of Cream, and mix it with a few fpoon- fuls of any fort of Marmalade, and a little dried preferved Lemon chopped very fine -, when it is but juft Milk-warm, put fome Rennet to turn it, and ferve it as the firft. Aux Oeufs ; with Eggs. Boil three parts Cream and one of Milk, a fpoonful of Orange-flower Water, a bit of dried Lemon-peel, and a quarter of a pound of Sugar, to a quart ; let it boil to reduce to three parts ; then take it off the Fire, and add four Yolks of Eggs beat up ; make a Liaifon over the Fire without boil- ing, fift it in a Sieve, and finifh it with Rennet as the laft : Serve either with or without Cream. A la Salbotiere; it is the name of Icing-pots. Ice fome good Cream in the Salbotiere, with rafped Le- mon, and ftir it at firft with a whifk until it is quite thick , ferve in a Compotier with Sugar over it. You may alfo ice it quite hard, and cut it into pieces to ferve ; it is then called en Filets. Des Crimes d* Office. Of Creams as Part of Confectionary. Crime fouettee. Whipt Cream. THIS has already been mentioned-, the only diffe- 1 rence is, that the Cream with Orange-flower Wa- ter, rafped Lemon-peel, and a proper quantity of gar, is drained in a fine Cloth, and ferved in j Compotier inftead of Cups or Glaffes 5 you may e 604 We PROFESSED COOK. add one or two Whites of Eggs to make it froth the better, or Gum-dragon in Powder ; drain it well, raife it as high as you can in the Compotier, and ftick bits of Lemon-peel in it, as is done fometimes with Al- monds in Blanc -mange. Creme au Blanc d'Oeufs. Cream with Whites of Eggs. "DOIL a pint of Cream with a little Sugar and Orange- flower Water ; take it off the Fire, add three Whites of Eggs beat up, and ftir it on a (low Fire fome time to thicken it without boiling ; ferve in a, Compotier. All forts of Cream are made much after the fame manner, as have been obferved already : It is the quality of the different mixtures that give the names. Des Ratafiats. Of Sweet Drams or Cordials, Ratafiat de Noyaux. Ratifia of Kernels. pOUND about a quarter of a pound of Apricot- kernels without being fcalded or peeled, a fmall handful of Coriander-feed, and about half an ounce of Cinnamon ; put this into a proper veffel, and pour about half a gallon of Brandy upon it, with a pound and a half of clarified Sugar, or more, according to the fame proportion , flop the veflcl very well, let it infufe about a month in the fun, or in a warm place, then drain it firft through a Sieve, and afterwards through a Funnel, in which put fome Cotton that it may filtrate clear j or drain it two or three times over in this manner, the more the better, ufmg freih Cot- ton every time. Ratafiat *The PROFESSED COOK. 605 Ratafiat de Citron. Ratafia of Lemon-peel. 13 ASP the outward yellow Rind of feven or eight Lemons, or peel it off very thin not to come to the white ; infufe this in three quarts of Brandy for about three weeks, then add three quarters of a pound of clarified Sugar to each quart of Brandy ; let it in- fufe about a fortnight longer, then ftrain as direcled ill the firft ; this is much better for being kept long : The veflel ought to be kept in a moderate heat while infufion is carried on. Ratafiat de Genievre. Ratafia of Juniper : berries. *Tp H E proportion for a gallon, is to infufe about a pint of frem Juniper-berries, or about half a pound, \vhich is much the fame, two ounces of dried preferved Orange-flowers, and three pounds of clarified Sugar ; let it infufe about a month or fix weeks in a moderate heat, and filtrate as the former : This is better the fecond year than the firft, and may be kept numbers of years, in which it ftill improves. Ratifiat de Mufcat, &V. Ratifia of Mufcadine Grapes and others. T ]SE them when ripe ; bruife them to ftrain the Juice, (and add, if you pleafe, a moderate quantity of pounded Kernels, as the firft, a little Coriander and Cinnamon) three pints of Grape-juice, as much Brandy, and a pound of clarified Sugar; ten or twelve days will do to infufe i-, (without Kernels or Seeds) other- wife it requires a longer 'time : finifh this as ufual. De Coigns ; of Quinces. Ufe them when thoroughly ripe, mellow, ano free from blemimes ; rafp the Rind off, and ke p t e Fruit together a day or two in an earthen Pan j then fqueeze the juice out, ftrain it through 606 The PROFESSED COOK. through a Cloth, boil it a moment with half a pound of Sugar to each half-pint of Juice, and taking it off the fire, add as many pints of Brandy, the Rind of a middling Lemon peeled very thin, and a little Cinna- mon ; let it inftife about a month, and then fift as ufual. Ratafiat d*Anis, Ratifia of Anileeds and Apricots. DOIL half a pound of Anifeeds about a quarter of an hour in a pint of Water ; let it cool, and pour it into the veflel, with four quarts of Brandy, (or a lefs proportion of the whole) and three pounds of clarified Sugar j let it infufe about three weeks, and drain it as ufual. D'Abricots ; of Apricots. Ufe them when thoroughly ripe ; peel and cut them into pieces to boil in white Wine, about a pint to four dozen -, fift in a Sieve like a Marmalade, mix it with as much Brandy, put it into a proper veflel with the Kernels bruifed, a quarter of a pound of Sugar to each pint of Liquor 5 infufe about three weeks, and filtrate as the firft. Ratafiat de Noix. Ratafia of Walnuts. HpHIS is moftly made with frefh ripe Walnuts , when properly peeled and cleaned, fplit about two dozen of Nuts with the Shells for the proportion of three quarts of Brandy ; infufe about a month in a cool place, ftirring the veflel now and then , then drain the Brandy off, and put it into the veflel again, with a a little Cinnamon, Coriander, two or three Cloves and two pounds of clarified Sugar , infufe this as long again , then ftrain it as ufual. Jt is the better for being long kept. Ratafiat de Fleurs d'Oranges. Ratifia of Orange-flowers. f LARIF Y the proportion of two pounds of Sugar to one pound of Orange-flowers, which fimmer a few PROFESSED COOK. 607 few minutes in the Sugar, the Pan being covered ; take it off the Fire, and add two quarts of Brandy ; let it reft fix or eight hours, and (train it off. You may then preferve the Flowers dried for any other ufe : Otherwife infufe a fmaller quantity of the Flow- ers in the Brandy, and drain them through a Cloth pretty hard to filtrate with the Liquor : This is alfo made by mixing a pint of Orange-flower Water with a quart of Brandy, three quarters of a pound of Su- gar, Coriander and Cinnamon, and infufed fome time, as ufual. Ratafiat de Cerifes. Ratifia of Cherries, &c. TTPON the proportion of three pounds of ripe Cher- ries, put a pound of Rafberries, bruife them to- gether, and fift through a Sieve the next day to mix with as much Brandy, and a pound of Sugar for each pint of Liquor : You may alfo put the Stones and Ker- nels pounded into the veffel to infufe in a warm place about fix weeks; then ftrain it as ufual. That of Mulberries, Currants, &c. is made after the fame manner. Du CaffL Of Coffee. *1pHE beft is that which comes from Turkey, and is A known by its fuperior good flavour -, it is light, and the Beans are of a middling bignefs, the colour tending much to grey, and ought to be roafted frefli for ufe : The French moftly roaft it in flat earther Pans, (lining continually till it is of a fine brojim and hip-h flavour ; then fmothered in Paper or a Li- nen Cloth : When roafted, in particular it ought to be kept in a warm place. When you ufe it, boil tl Water firft, and according to the quantity of wanted, put for each a Table-fpoonful of ground 608 The PROFESSED COOK. Coffee or more; and as it rifes in boiling, pour a little Water upon it : Many people do not clear it off to ferve, and by that means it preferves its flavour the better. To make it clear, have a pair of red-hot tongs, and burn a bit of Sugar into the Pot, which will clear and fettle it directly : If you would have it with Cream or Milk, you muft make it much ftronger than with Water, and it mould be drained through a cloth. Coffee is alfo made by putting it into the Pot without Water, and on the Fire a moment, till it throws a great fmoke , then the Water is poured upon it, and boiled a moment. Cafe au Lait, viz. with Milk, is very famionable in France* Du Chocolat. Of Chocolate. DIMMER the Chocolate on a flow Fire, in the prcn portion of two ounces to each Cup : ftir it about a good deal with a Chocolate-mill, and when it is pro- perly diflblved and thickened, add a Yolk of ah Egg, beat up, to the proportion of four Cups, or the Whites equally beat up, and the firft froth thrown away ; mix: it firft with a little of the Chocolate, which add to the reft, and mill it very well to incorporate together : This will make it of a proper confifteneej and of a better froth. It is beft to be made a day or two be- fore ufing. If you keep it ready-made any time, boil it a moment every other day; fweeten it according to tafte. N. B. The French Author fays, Diflblve and boil one viz. a Cake or Lozenge, to each Cap. It is to be obferved, that their Chocolate is made into fmall Cakes, which contain about twelve to a pound, and is fweetened in the making, which is commonly called Dutch Chocolate in England. Des PROFESSED COOK. 609 Des Ouvrages des diverfes Fa$onsl Of various Sorts of Works. Des Amandes vertes. Of green Almonds. *J\AKE green Almonds preferved in Brandy ; being drained, dip them one after another in Sugar pre- pared au Caffe, (twelfth degree) and roll them in white Nonpareils, of of any other colour, or feveral colours mixed together , and dry them in the Stove, or in a foft Oven. They are alfo done after this manner ; cut them in two or four pieces, put them on a Baking- plate rubbed over with Oil, and pour fome hot Sugar caramelled over ; turn them to do the fame over again, and keep them in a very dry place. Des Fraifts. Of Strawberries. 1 EAVE a bit of the Tails, dip them in Whites of Eggs beat up, and roll them in Sugar- powder ; lay them feparately on paper, and dry them in a mo- derate heat. This is the manner in which all kinds of Drages, (Sugar-fruits) are made, either white or of different colours ; alfo all forts of Almonds and Seeds, and may be made as large as you pleafe, by repeating the fame as they dry. Des Fraifes (in Caramel. The fame, another Way. r\IP them in caramelled Sugar, and dry them upon Plates, rubbed over with a little Oil ; or dip them in Sugar, prepared au Ca/e y and roll them dire6t!v in Nonpareils, either of one fingle colour, or icveral in- termixed ; follow the fame rule for all thofe kinds Fruits, as Grapes, Mulberries, Cherries-, Kernels, Fil- berts, fmall Nuts, Seeds, &c. R r 6 io The PROFESSED COOK; Des Marons. Of Chefnuts, &c. TDOAST them Qowly, not to colour them too much, hufk them very clean, and follow the former me- thod, either with white Glaze or brown, which is the Caramel, either whole or cut to what fhape you pleafe. Oraxges douces ; Sweet Oranges. Being cut into quar- ters, dip them in white Glaze or Caramel ; Hick a bit of Skewer to each Bit of Orange, and thrufl: the other end of the ftick into a hurdle to keep the Fruits from touching any thing. Lemons or Seville Oranges may be done the fame ; oblerve that either mud be peeled. Pears, Apples, Plumbs, Hops, or any kind of Fruits, Flowers, or Leaves, are alfo done after this manner. Des Diabletons. From Diable, fmall or young Devils. 'TpHIS is done with Chocolate pounded, made mal- leable with fome good Oil, and formed into a hard Pafte \ roll bits of it in the hand in the form of Nuts, Olives, Piftachio, or any others, either round or flat ; ftick bits of fugared Cinnamon here and there, and ftrew them with Nonpareils of different colours ; you may alfo put a Kernel in each of the different kinds of Fruits propofed to imitate ; dry thefe in the fame man- ner as all fugared Fruits. Des Cerifes en Surf out. Coated Cherries. TJSE fuch as are preferved liquid; of four or fix Cherries, let there be one with a Tail - 9 drain and fplit them properly to flone them and apply upon the one with the Tail ; round them properly in the form of a good large Cherry, roll them in fine Sugar-pow- der, and dry in the Stove as ufual. FINIS.