Page:Art of Cookery 1774 edition.djvu/151

 or three minutes, then lay the sausages in your dish, and pour the rest all over. You may, before you take it up, put in half a spoonful of vinegar.

TAKE two savoys, fill one with force-meat, and the other without. Stew them with gravy; season them with pepper and salt, and when they are near enough take a piece of butter, as big as a large walnut, rolled in flour, and put in. Let them stew till they are enough, and the sauce is thicke; then lay them in your dish, and pour the sauce over them. These things are best done on a stove.

TAKE three large cucumbers, scoop out the pith, fill them with fried oysters, seasoned with pepper and salt; put on the piece again you cut off, sew it with a coarse thread, and fry them in the butter the oysters are fried in: then pour out the butter, and shake in a little flour, pour in half a pint of gravy, shake it round and put in the cucumbers. Season it with a little pepper and salt; let then stew softly till they are tender, then lay them in a plate, and pour the gravy over them: or you may force them with any sort of force-meat you fancy, and fry them in hog's lard, and then stew them in gravy and red wine.

TAKE half a pound of sausages, and six apples; slice four about as thick as a crown, cut the other two in quarters, fry them with the sausages of a fine light brown, lay the sausages in the middle of the dish, and the apples round. Garnish with the quartered apples.

Stewed cabbage and sausages fried is a good dish; then heat cold peas-pudding in the pan, lay it in the dish and the sausages round, heap the pudding in the middle, and lay the sausages all round thick up, edge-eays, and one in the middle at length.

CUT either bacon, pickled beef, or hung mutton into thin slices; broil them nicely, lay them in the dish before the fire, have ready a stew-pan of water boiling, break as many eggs as you have collops, break them one by one in a cup, and pour them into the stew-pan. When the whites of the eggs