Toast some slices of bread, (having cut off the crust,) butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small bits of butter. Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard; a little cayenne pepper; and if you choose, a wine glass of fresh porter or of red wine. Stir the mixture over hot coals, till it is completely dissolved; and then brown it by holding over it a salamander, or a red-hot shovel. Lay the toast in the bottom and round the sides of a deep dish; put the melted cheese upon it, and serve it up as hot as possible, with dry toast in a separate plate; and accompanied by porter or ale. This preparation of cheese is for a plain supper. Dry cheese is frequently grated on little plates for the tea-table.
Flour a deep dish, and lay in the bottom a piece of butter rolled in flour. Then sprinkle it with a mixture of parsley, sweet marjoram, and green onion; all chopped fine. Take your black fish and rub it inside and outside with a mixture of cayenne, salt, and powdered cloves and mace. Place skewers across the dish, and lay the fish upon them. Then pour in a little wine, and sufficient water to stew the fish. Set the dish in a moderate oven, and let it cook slowly for an hour. Shad or rock fish may be dressed in the same manner.
Take it and spit it, & lay it down to the fire, and when your Pig is through warme, skin her, and cut her off the Spit as another Pig is, and so divide it in twenty peeces more or lesse as you please; when you have so done, take some White-wine and strong broth, and stew it therein, with an Onion or two mixed very small, a little Time also minced with Nutmeg sliced and grated Pepper, some Anchoves and Elder Vinegar, and a very little sweet Butter, and Gravy if you have it, so Dish it up with the same Liquor it is stewed in, with French Bread sliced under it, with Oranges and Lemons.
Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc'd-meat balls over your meat; dip them in eggs, and fry them. Garnish with lemon.
Take fat pork cut in slices or mince, season it with pepper, salt, sweet marjoram and thyme, cloves, mace and nutmeg, make holes in the beef and stuff it the night before cooked; put some bones across the bottom of the pot to keep from burning, put in one quart Claret wine, one quart water and one onion; lay the round on the bones, cover close and stop it round the top with dough; hang on in the morning and stew gently two hours; turn it, and stop tight and stew two hours more; when done tender, grate a crust of bread on the top and brown it before the fire; scum the gravy and serve in a butter boat, serve it with the residue of the gravy in the dish.
Get the largest and finest oysters. After they are taken from the shell wipe each of them quite dry with a cloth. Then beat up in a pan yolk of egg and milk, (in the proportion of two yolks to half a jill or a wine glass of milk,) and grate some stale broad grated very fine in a large flat dish. Cut up at least half a pound of fresh butter in the frying-pan, and hold it over the fire till it is boiling hot. Dip the oysters all over lightly in the mixture of egg and milk, and then roll them up and down in the grated bread, making as many crumbs stick to them as you can. Put them into the frying-pan of hot butter, and keep it over a hot fire. Fry them brown, turning them that they may be equally browned on both sides. If properly done they will be crisp, and not greasy. Serve them, dry in a hot dish, and do not pour over them the butter that may be left in the pan when they are fried. Oysters are very good taken out of the shells and broiled on a gridiron.
This is a winter dish; it is most sustaining, and once made, it can be kept hot for hours without spoiling. Make a purée of lentils or peas, and season it with pepper and salt. Mince your beef with an equal quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves. If you have any cheap red wine pour it over the mince till it is well moistened. If you have no red wine, use gravy. If you have no gravy, use milk. Let all heat up in the oven for ten minutes, then sprinkle in some currants or sultanas. Take the dish you wish to serve it in, put the stew in the middle, and place the purée round it. If the mince is moist it can be kept by the fire till required, or the dish can be covered with another one and placed in a carrying-can, taken out to skating or shooting parties.
Having washed the rabbits well, put them into a pan of cold water, and let them lie in it two or three hours. Then cut them into joints, dry them in a cloth, dredge them with flour, strew them with chopped parsley, and fry them in butter. After you take them out of the frying-pan, stir a wine-glass of cream into the gravy, or the beaten yolk of an egg. Do not let it boil, but pour it at once into the dish with the rabbits. Rabbits are very good baked in a pie. A boiled or pot-pie may be made of them. They may he stuffed with force-meat and roasted, basting them with butter. Cut off their heads before you send them to table.
A layer of white bread cut thin at the bottom of the dish, a layer of apples cut thin, a layer of marrow or suet, currans, raisins, sugar and nutmeg, then the bread, and so on, as above, till the dish is fill'd up; beat four eggs, and mix them with a pint of good milk, a little sugar and nutmeg, and pour it over the top. This should be made three or four hours before it is baked. Sauce. Wine and butter.
Take a Carp, or other, & put them into a deep Dish, with a pint of white-wine, a large Mace, a little Tyme, Rosemary, a piece of sweet Butter, and let him boyle between two dishes in his owne blood, season it with Pepper and Verjuyce, and so serve it up on Sippets.
