Page:Art of Cookery 1774 edition.djvu/107



TAKE two spoonfuls of the liquor the mutton is boiled in; two spoonfuls of vinegar, two or three shalots cut fine, with a little salt; put it into a saucepan, with a piece of butter as big as a walnut rolled in a little flour; stir it together, and give it a boil. For those who love shalot, it is the prettiest sauce that can be made to a scrag of mutton.

TAKE some pickled or fresh mushrooms, cut small; both if you have them; and let the livers be bruised fine, with a good deal of parsley chopped small, a spoonful or two of catchup, a glass of white wine, and as much good gravy as will make sauce enough; thicken it with a piece of butter rolled in flour. This does either for roasted or boiled.

TAKE the liver of a fowl, bruise it with a little of the liquor, cut a little lemon-peel fine, melt some good butter, and mix the liver by degrees; give it a boil, and pour it into the dish.

TAKE a lemon, pare off the rind, then cut it into slices, and cut it small; take all the kernels out, bruise the liver with tow or three spoonfuls of good gravy, then melt some butter, mix it all together, give them a boil, and cut int a little lemon-peel very small.

TAKE a turkey or fowl, stuff the breast with what forcemeat you like, and fill the body with roasted chesnuts peeled. Roast it, and have some more roasted chesnuts, peeled, put them in half a pint of good gravy, with a little piece of butter rolled in flour; boil these together, with some small turnips and sausages cut in slices, and fried or boiled. Garnish with chesnuts.

Note, You may dress ducks the same way.