Page:Art of Cookery 1774 edition.djvu/135



YOU must truss the larks close, and cut off the legs, season them with salt, pepper, cloves, and mace; make a force-meat thus: take a veal sweetbread, as much beef-suet, a few morels and mushrooms, chop all fine together, some crumbs of bread, and a few sweet-herbs, a little lemon-peel cut small, mix all together with the yolks of an egg, wrap up every lark in force-meat, and shape them like a pear, stick one leg in the top like the stalk of a pear, rub them over with the yolk of an egg and crumbs of bread, bake them in a gentle oven, serve them without sauce; or they make a good garnish to a very fine dish. You may use veal, if you have not a sweetbread.

AS to roasting of a hare, I have given full directions in the beginning of the book.

CUT it into little pieces, lard them here and there with little slips of bacon, season them with a very little pepper and salt, put them into an earthen jugg, with a blade or two of mace, an onion stuck with cloves, and a bundle of sweet-herbs; cover the jugg or jar you do it in so close that nothing can get in, then set it in a pot of boiling water, keep the water boiling, and three hours will do it; then turn it out into the dish, and take out the onion and sweet-herbs, and send it to table hot. If you don't like it larded, leave it out.

LARD your hare and put a pudding in the belly; put it into a pot or fish-kettle, then put to it tow quarts of strong drawed gravy, one of red wine, a whole lemon cut, a faggot of sweet-herbs, nutmeg, pepper, a little salt, and six cloves: cover it close, and stew it over a very slow fire, till it is three parts done; then take it up, put it into a dish, and strew it over with crumbs of bread, a few sweet-herbs chopped fine, some lemon-peel grated, and half a nutmeg; set it before the fire, and baste it till it is all of a fine light brown. In the mean time take the fat off your gravy, and thicken it with the yolk of an egg; take six eggs boiled hard and chopped small, some pickled cucumbers cut very thin; mix these with the sauce, and pour it into the dish.

A fillet of mutton or neck of venison may be done the same way.

Note, You may do rabbits the same way, but it must be veal gravy, and white wine; adding mushrooms for cucumbers.