Page:Art of Cookery 1774 edition.djvu/104

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CUT your tripe in tow square pieces, somewhat long, have a force-meat made of crumbs of bread, pepper, salt, nutmeg, sweet-herbs, lemon-peel, and the yolks of eggs mixt all together; spread it on the fat side of the tripe, and lay the other fat side next to it; spit it, roast it, and baste it with butter; when roasted lay it in your dish, and for sauce melt some butter, and add what drops from the tripe. Boil it together, and garnish with raspings.

THE best way to roast a turkey is to loosen the skin on the breast of the turkey, and fill it with force-meat made thus: take a quarter of a pound of beef-suet, as many crumbs of bread, a little lemon peel, an anchovy, some nutmeg, pepper, parsley, and a little thyme. Chop and beat them all together, mix them with the yolk of an egg, and stuff up the breast; when you have no suet, butter will do: or you may make your force-meat thus: spread bread and butter thin, and grate some nutmeg over it: when you have enough roll it up, and stuff the breast of the turkey; then roast it of a fine brown, but be sure to pin some white paper on the breast till it is near enough. You must have good gravy in the dish, and bread sauce made thus: take a good piece of crumb, put it into a pint of water, with a blade or two of mace, two or three cloves, and some whole pepper. Boil it up fiver or six times, then with a spoon take out the spice you had before put in, and then you must pour off the water (you may boil an onion in it if you please); then beat up the bread with a good piece of butter and a little salt; or onion-sauce, made thus: take some onions, peel them and cut them into this slices, and boil them half an hour in milk and water; then drain the water from them and beat them up with a good piece of butter; shake a little flour in, and stir it altogether with a little cream, if you have it, (or milk will do); put the sauce into boats, and garnish with lemon.

Another way to make sauce: Take half a pint of oysters, strain the liquor, and put the oysters with the liquor into a sauce-pan, with a blade or two of mace; let them just lump, then pour in a glass of white wine, let it boil once, and thicken