Old Cookery Books and Ancient Cuisine

sauce take some of the oyster-liquor, some claret, two or three anchovies, a little nutmeg, a bit of an onion, the rest of the oysters : stew all these together, then take out the onion, and put it under the mutton. To marinade a Leg of Lamb : — Take a leg of lamb, cut it in pieces the bigness of a half-crown ; hack them with the back of a knife ; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten ; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours ; then put it all together in a frying-pan, and let it be half enough ; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy ; dip your meat in yolks of eggs, and fry it brown in butter ; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat : lay sweet-breads and forc’d-meat balls over your meat ; dip them in eggs, and fry them. Garnish with lemon. A Leg of Mutton a~la-Daube : — Lard your Early Receipts. meat with bacon through, but slant-way ; half roast it ; take it off the spit, and put it in a small pot as will boil it ; two quarts of strong broth, a pint of white-wine, some vinegar, whole spice, bay-leaves, green onions, savoury, sweet-marjoram; when ’tis stew’d enough, make sauce of some of the liquor, mushrooms, lemon cut like dice, two or three anchovies : thicken it with browned butter. Garnish with lemon. To fry Cucumbers for Mutton Sauce : — You must brown some butter in a pan, and cut the cucumbers in thin slices ; drain them from the water, then fling them into the pan, and when they are fried brown, put in a little pepper and salt, a bit of an onion and gravy, and let them stew together, and squeeze in some juice of lemon ; shake them well, and put them under your mutton. To make Rockets : — Cut three slices out of a leg of veal, the length of a finger, the breadth of three fingers, the thickness of a thumb, with a sharp penknife ; give it a slit through the middle, leaving the bottom and each side whole, the thickness of a straw; then lard Early Receipts. the top with small fine lards of bacon ; then make a forc’d-meat of marrow, sweet-breads, and lamb-stones just boiled, and make it up after ’tis seasoned and beaten together with the yolks of two eggs, and put it into your pockets as if you were filling a pincushion ; then sew up the top with fine thread, flour them, and put melted butter on them, and bake them ; roast three sweet-breads to put between, and serve them with gravy-sauce. To make a Florendine of Veal : — Take the kidney of a loin of veal, fat and all, and mince it very fine ; then chop a few herbs, and put to it, and add a few currants ; season it with cloves, mace, nutmeg, and a little salt ; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water. Put a sheet of puff-paste at the bottom of your dish ; put this in, and cover it with another ; close it up, and when 'tis baked, scrape sugar on it ; and serve it hot. To make a Turevier: — Take a china pot or bowl, and fill it as follows : at the bottom lay Early Receipts.