Page:Art of Cookery 1774 edition.djvu/60

 together; then roll them in little round balls, and some in little long balls; roll them in flour, and fry then brown. If they are for any thing of white sauce, put a little water on in a saucepan, and when the water boiles put them in and let them boil for a few minutes, but never fry them for white sauce.

TAKE half an ounce of truffles and morels, simmer them in two or three spoonfuls of water for a few minutes, then put them with the liquor into the sauce. They thicken both sauce and soop, and give it fine flavour.

STEW them very tender; which must be done by putting them into cold water, and let them stew very softly over a slow fire till they are tender, then cut them into pices and put them either into our made-dish or soup; and cocks-combs and artichoke-bottoms, cut small, and put into the made-dish. Garnish your dishes with lemon, sweetbreads stewed or white dishes, and fried for brown ones, and cut in little pieces.

TAKE all the skin and fat off, cut it very thin the right way of the grain, then butter your stew-pan, and shake some flour into it; slice half a lemon and half an onion, cut them very small, a little bundle of sweet herbs, and a blade of mace. Put all together with your meat into the pan, stir it a minute or two, and then put in six spoonfuls of gravy, and have ready an anchovy minced small; mix it with some butter and slour, stir it altogether for six minutes, and then dish it up.

YOU must take your rabbits or chickens and skin them, then cut them into small pieces, and rub them over with yolks of eggs. Have ready some grated bread, a little beaten mace, and a little grated nutmeg mixt together, and then roll them in it: put a little butter into your stew-pan, then pour the butter from them, and pour in half a pint of gravy, a glass of red wine, a