Page:Art of Cookery 1774 edition.djvu/233

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TAKE three French rolls, take out all the crumb, by first cutting a piece of the top-crust off; but be careful that the crust fits again in the same place. Fry the rolls brown in fresh butter; then take a pint of cream, the yolks of six eggs beat fine, a little salt and nutmeg, stir them well together over a slow fire till it begins to be thick. Have ready a hundred of small grass boiled, then save tops enough to stick the rolls with, the rest cut small and put into the cream, fill the loaves with them. Before your fry the rolls, make holes thick in the top-crust, and stick the grass in; then lay on the piece of crust, and stick the grass in; then lay on the piece of crust, and stick the grass in, that it may look as if it were growing. It makes a pretty side-dish at a second course.

FRY the French rolls as above, take half a pint of oysters, stew them in their own liquor, then take out the oysters with a fork, strain the liquor to them, put them into a sauce-pan again, with a glass of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour; shake them well together, then put them into the rolls; and these make a pretty side-dish for a first course. You may rub in the crumbs of two rolls, and toss up with the oysters.

BOIL them tender, scrape them from the dust, cut them into slices, put them into a sauce-pan, with cream enough; for sauce, a piece of butter rolled in flour, a little salt, and shake them into a plate for a corner-dish, or a side-dish at supper.

BOIL them tender, scrape as much milk or cream as will stew them. Keep them stirring, and when quite thick, stir in a good piece of butter, and send them to table.

PARE twelve cucumbers, and slice them as thick as a half-crown, lay them in a coarse cloth to drain, and when they are dry, flour them and fry them brown in fresh butter; then take