Page:Art of Cookery 1774 edition.djvu/145

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TAKE four hogs ears, and half boil them, or take them soused; make a force-meat thus: take half a pound of beef-suet, as much crumbs of bread, an anchovy, some sage, boil and chop very fine a little parsley; mix all together with the yolk of an egg, a little pepper, slit your ears very carefully to make a place for your stuffing, fill them, flour them, and fry then in fresh butter till they are of fine brown; then pour our all the fat clean, and put to them half a pint of gravy, a glass of white wine, three tea-spoonfuls of mustard, a piece of butter as big as nutmeg rolled in flour, a little pepper, a small onion whole; cover them close, and let them stew softly for half an hour, shaking your pan now and then. When they are enough, lay them in your dish and pour your sauce over them; but first take out the onion. This makes a very pretty dish; but if you would make a fine large dish, take the feet, and cut all the meat in small thin pieces, and stew with the ears. Season with salt to your palate.

PARBOIL your cocks combs, then open them with a point of a knife at the great end: take the white of a fowl, as much bacon and beef marrow, cut these small, and beat them fine in a marble mortar; season them with salt, pepper, and grated nutmeg, and mix it with an egg; fill the cocks-combs, and stew them in a little strong gravy softly for half an hour, then slice in some fresh mushrooms and a few pickled ones; then beat up the yolk of an egg in a little gravy, stirring it. Season with salt. When they are enough, dish then up in little dishes or plates.

Let them be well cleaned, then put them into a pot, with some melted bacon, and boil them a little; about half an hour after, add a little bay salt, some pepper, a little vinegar, a lemon, sliced, and an onion stuck with cloves. When the bacon begins