Page:Art of Cookery 1774 edition.djvu/411

Rh of sweet herbs, cloves, mace, and pepper; let all stew together an hour covered; then have your bread ready toasted hard to put in your dish, and strain some of the broth to it, through a fine sieve; put a fowl of some sort in the middle, with a little boiled spinage minced in it; garnishing your dish with boiled lettuces, spinage and lemon.

FIRST make your stock with an old hen, a knuckle of veal, a scraig end of mutton, some spice, sweet-herbs and onions; boil all together till it be strong enough; then have your bar- ley ready boiled very tender and white, and strain some of it through a cullender; have your bread ready toasted in your dish, with some fine green herbs, minced chervil, spinage, sorrel; and put into your dish some of the broth to your bread, herbs, and chicken; then barley, strained and re-strained; stew all together in the dish a little while; garnish your dish with boiled lettuces, spinage, and lemon.

TAKE a calf's lights, boil them, chop them fine, and the crumb of a twopenny loaf softened in the liquor the lights were boiled in; mix them well together in a pan; take about half a pound of kidney fat of a loin of veal or mutton that is roasted, or beef; if you have none, take suet: if you can get none, melt a little butter and mix in; fry four or five onions, cut small and fried in dripping, not brown, only soft; a very little winter-savoury and thyme, a little lemon-peel shred fine; season with all-spice, pepper, and salt to your palate, break in two eggs; mix it all well together, and have ready some sheep's guts nicely cleaned, and fill them and fry them in dripping. This is a very good dish, and a fine thing for poor people; because all sort of lights are good, and will do, as hog's, sheep, and bullock's, but calf's are best; a handful of parsley boiled and chopped fine, is very good, mixed with the meat. Poor people may, instead of the fat above, mix the fat the onions were fried in, and they will be very good. To