Page:Art of Cookery 1774 edition.djvu/163

 Mutton-gravy will do, if you have no veal, or a shin of beef chopped to pieces. A few asparagus-tops are very good in it.

TAKE about three pounds of thick flank of beef, or any lean part of the leg chopped to pieces; set it on the fire in three gallons of water, about half a pound of bacon, a small bundle of sweet-herbs, a good deal of dried mint, and thirty or forty corns of pepper; take a bunch of celery, wash it very clean, put in the green tops, and a quart of split peas, cover it close, and let it boil till two parts is wasted; then strain it off, and put it into a clean sauce-pan, five or six heads of celery cut small and washed clean, cover it close and let it boil till there is about three quarts; then cut some fat and lean bacon in dice, some bread in dice, and fry them just crisp; throw them into your dish, season your soup with salt, and pour it into your dish, rub a little dried mint over it, and send it to table. you may add force-meat balls fried, cocks-combs boiled in it, and an ox's palate stewed tender and cut small. Stewed spinach well drained, and laid round the dish is very pretty.

WHEN you boil a leg of pork, or a good piece of beef, save the liquor. When it is cold take off the fat; the next day boil a leg of mutton, save the liquor, and when it is cold take off the fat, set it on the fire, with two quarts of pease. Let them boil till they are tender, then put in the pork or beef liquor, with the ingredients as above, and let it boil till it is as thick as you would have it, allowing for the boiling again; then strain it off, and add the ingredients as above. You may make your soup of veal or mutton gravy if you please, that is according to your fancy.

TAKE half a hundred of chesnuts, pick them, put them in an earthen pan, and set them in the oven half an hour, or roast them gently over a slow fire, but take care they don't burn; then peel them, and set them to stew in a quart of good beef, veal, or button broth, till they are quite tender. In the mean time, take a piece of slice of ham, or bacon, a pound of veal, a pigeon beat to pieces, a bundle of sweet-herbs, an onion, a little pepper and mace, and a piece of carrot; lay the bacon at the bottom of a stew-pan, and lay the meat and ingredients at top. Set it over a slow fire till it begins to stick to the pan, then put