Page:Art of Cookery 1774 edition.djvu/407
A calf's head dressed after the Dutch way.
TAKE half a pound of Spanish pease, lay them in water a night; then one pound of whole rice; mix the pease and rice together, and lay it round the head in a deep dish; then take two quarts of water, season it with pepper and salt, and coloured with saffron, then send it to bake.
Chickens and turkies dressed after the Dutch way.
BOIL them, season them with salt, pepper and cloves; then to every quart of broth put a quarter of a pound of rice or vermicelli: it is eat with sugar and cinnamon. The two last may be left out.
To make a fricasey of calves feet and chaldron, after the Italian way.
TAKE the crumb of a threepenny loaf, one pound of suet, a large onion, two or three hanfuls of parsley, mince it very small, season it with salt and pepper, three or four cloves of garlick, mix with eight or ten eggs; then stuff the chaldron; take the feet and put them in a deep stew-pan: it must stew upon slow fire till the bones are loose; then take two quarts of green pease, and put in the liquor; and when done, you must thicken it with the yolks of two eggs and the juice of a lemon. It must be seasoned with pepper, salt, mace, and onion, some parsley and garlick. You must serve it up with the above-said pudding in the middle of the dish, and garnish the dish with fried suckers, and sliced onion.
To make a cropadcu, a Scotch dish, &c.
TAKE oatmeal and water, make a dumplin; put in the middle a haddock's liver, season it well with pepper and salt; boil it well in a cloth as you do an apple-dumplin. The liver dissolves in the oat-meal, and eats very fine.
To pickle the fine purple cabbage, so much admired at the great tables.
TAKE two cauliflowers, two red cabbages, have a peck of kidney-beans, six sticks, with six cloves of garlick on each stick;