Page:Art of Cookery 1774 edition.djvu/272

234 TAKE a pound of lean beef; then take off all the fat and skin, cut it into pieces, put it into a gallon of water, with the in under-crust of a penny-loaf, and a very little salt. Let it boil till it comes to two quarts to then strain it off, and it in a very hearty, drink. TAKE two pounds of young pork; then take off the (kin and fat, boil it in a gallon of water, with a turnip and a very little corn of salt. Let it boil till it comes to two quarts, then strain it off, and let it stand till cold. Take off the fat, then leave the settling at the bottom of the pan, and drink half a pint in the morning fasting, an hour before breakfast, and at noon, if the stomach will bear it. LET your sauce-pan be very clean and nice; when the water boils put in your chicken, which must be very nicely picked and clean, and laid in cold water a quarter of an hour before it is boiled; then take it out of the water boiling, and lay it in a pewter-dish. Save all the liquor that runs from it in the dish, cut up your chicken all in joints in the dish; then bruise the liver very fine, and a little boiled parsley chopped very fine, a very little salt, and a very little grated nutmeg: mix it all well together with two spoonfuls of the liquor of the fowl, and pour it into the dish with the rest of the liquor in the dish. If there is not liquor enough, take two or three spoonfuls of the liquor: it was boiled in, clap another dish over it; then set it over a chaffing dish of hot coals five or six minutes, and carry it to table hot with the cover on. This is better than butter, and lighter for the stomach, though some chuse it only with the liquor, and no parsley, nor liver, or any thing else, and that is according to different palates. If it is for a very weak person, take off the skin of the chicken before you set it in the chaffing-dish. If you roast it, make nothing but bread-sauce, and that is lighter than any sauce you can make for a weak stomach.

Thus you may dress a rabbit, only bruise but a little piece of the liver.