Page:Art of Cookery 1774 edition.djvu/111

Rh butter: let them be of a fine brown, and boil the gravy till there is about enough for sauce, strain it, put a few mushrooms in, and a little piece of butter rolled in flour; lay the pullets in the dish, pour in the sauce. Garnish with lemon.

Note, You may brown them in the oven, or fry them, which you please.

IF a small dish, one large fowl will do; roast it, and take the lean from the bone, cut it in thin slices, about an inch long, toss it up with six or seven spoonfuls of cream, and a pieces of butter rolled in flour, as big as a walnut. Boil it up and set it to cool; then cut six or seven thin slices of bacon round, place them in a petty-pan, and put some force-meat on each side, work them up in the form of a French-roll, with a raw egg in your hand, leaving a hollow place in the middle; put in your fowl, and cover them with some of the same force-meat, rubbing them smooth with your hand and a raw egg; make them of the height and bigness of a French-roll, and throw a little fine grated bread over them. Bake them three quarters or an hour in a gentle oven, or under a baking cover, till they come to a fine brown, and place them on your mazarine, that they may not touch one another, but place them so that they may not fall flat in the baking; or you may form them on your table with a broad kitchen knife, and place them on the thing you intend to bake them on. You may put the leg of a chicken into one of the loaves you intend for the middle. Let your sauce be gravy thickened with butter and a little juice of lemon. This is a pretty side-dish for a first course, summer or winter, if you can get them.

TAKE as many mutton chops as you want, rub them with pepper, salt, nutmeg, and a little parsley; roll each chop in half a sheet of white paper, well buttered on the inside, and rolled on each end close. Have some hog's lard, or beef-dripping boiling in a stew-pan, put in the steaks, fry them of a fine brown, lay them in your dish, and garnish with fried parsley; throw some all over, have a little good gravy in a cup, but take great care you do not break the paper, nor have any fat in the dish, but let them be well drained.