Page:Choice collection of cookery receipts (2).pdf/5

 and flour shook in; toss up all till it is thick, and pour it over the cutlets; garnish with bits of bacon, and forc'd meat balls If it be a cow calf fill the udder and fat with the forc'd meat, and roast it finely for the middle. Make your gravy for the sauce of the bones and skins you do not use; a bit of beef, herbs, spice and white wine, to make it look pale.

Take two or three chickens, if small, wash them clean from the blood and cut them to pieces, not small;  as much water as will cover them, when they boiboil [sic] up scum them very clean,  take them out and strain the liquor; take part of it, to which put some pepper whole and beaten, a blade or two of mace, and salt to your taste, a little lemon-peel a very small onion stuck with three or four cloves, a quarter of a pint of white wine warmed and put to it: Boil all these together till the chickens are enough, then take three spoonfuls of cream, a little flour mixed with it and put to the chickens, shake it well over the fire till it begins to thicken; then take the yolks of two eggs well beaten, a little grated nutmeg and juice of lemon beat together with the eggs; mix these with the liquor very carefully, by little and little, for fear it curdle, put in half a pound of of good butter, and shake it together till melted,

Pull your hare to pieces, and bruise the bones, and put it into a stew pan, with three pints of strong broth, and at the same time put in an onion, and a faggot of sweet herbs; let it stew leisurely for four hours, then put in a pint of claret; let it stew two or three hours longer till it is tender, take out what bones you can find, with the herbs and onions, if not dissolved; put in an anchovy or two with the claret: Stewing so long, it wilt be thick enough, you need only shake it up with half pound of butter, when ready for the table. The