Page:Art of Cookery 1774 edition.djvu/406

TAKE a pound of beef, mince it very small, with half a pound of the best suet; then mix three quarters of a pound of suet cut in large pieces; then season it with pepper, cloves, nutmeg, a great quantity of garlic cut small, some white wine vinegar, some bay-salt, and common salt, a glass of red wine, and one of rum; mix all this very well together; then take the largest gut you can find, and stuff it very tight; then hang it up a chimney, and smoke it with saw-dust for a week or ten days; hang them in the air, till they are dry, and they will keep a year. They are very good boiled in pease porridge, and roasted with toasted bread under it, or in an amlet.

TAKE the crumb of a two-penny loaf, one pound of suet, half a lamb's lights, a handful of parsley, some thyme, marjory, and onion; mince all very small; then season with salt and pepper. These must be stuffed in a sheep's gut; they are fried in oil or melted suet, and are only fit for immediate use.

TAKE one pound of beef, three quarters of a pound of suet, mince it very small, season it with salt, pepper, cloves, mace, and sweet marjoram; then mix two or three eggs with it, loosen the skin all round the turkey, and stuff it. It must be roasted.

TAKE them and quarter them, then broil, crumble over them a little bread and parsley; when they are half done, put them in a stew-pan, with three or four spoonfuls of gravy, and double the quantity of white wine, salt and pepper, some fried veal balls, and some suckers, onions, shalots, and some green gooseberries or grapes when in season: cover the pan close, and let it stew on a charcoal fire for an hour; thicken the liquor with the yolks of eggs, and the juice of lemon; garnish the dish with fried suckers, sliced lemon, and the livers.