Page:Art of Cookery 1774 edition.djvu/405
oil; when almost done, repass them in another batter; then let them fry till they are done, draw them off the oil, and lay them in a dish; over every pair of fritters you must throw cinnamon, small coloured sugar-plumbs, and clarified sugar.
To fricasey pigeons the Italian way.
QUARTER them, and fry them in oil; take some green pease, and let them fry in the oil till they are almost ready to burst; then put some boiling water to them; season it with salt, pepper, onions, garlick, parsley, and vinegar. Veal and lab do the same way, and thicken with yolks of eggs.
Pickled beef for present use
TAKE the rib of beef, stick it with garlick and cloves; season it with salt, Jamaica pepper, mace, and some garlick pounded; cover the meat with white wine vinegar, and Spanish thyme: you must take care to turn the meat every day, and add more vinegar, if required, for a fortnight; then put it in a stew-pan, and cover it close, and let it simmer on a slow fire for six hours, adding vinegar and white wine: if you chuse, you may stew a good quantity of onions, it will be more palatable.
Beef steaks after the French way.
TAKE some beef steaks, broil them till they are half done; while the steaks are doing, have ready in a stew-pan some red wine, a spoonful or two of gravy; season it with salt, pepper, some shalots; then take the steaks, and cut in squares, and put in the sauce: you must put some vinegar, cover it close, and let it simmer on a slow fire half an hour.
A capon done after the French way.
TAKE a quart of white wine, season the capon with salt, cloves and whole pepper, a few shalots; then put the capon in an earthen pan: you must take care it must not have room to shake; it must be covered close, and done on a slow charcoal fire.