: The Lady's Own Cookery Book and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury Charlotte Campbell Lady - Cooking English Cookbooks and Cooking

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eal of pepper, and but a little salt; and lay on the top some hard yolks of eggs, a few truffles and morels, and then cover the whole with slices of ham peppered: fill the dish with gravy, and cover it with a good thick paste. Bake it well, and, when done, pour into it some rich gravy. If to be eaten cold, put no gravy.

Cut the hare into pieces; season it with salt, pepper, and nutmeg, and jug it with half a pound of butter. It must do above an hour, covered close in a pot of boiling water. Make some forcemeat, and add bruised liver and a glass of red wine. Let it be highly seasoned, and lay it round the inside of a raised crust; put the hare in when cool, and add the gravy that came from it, with some more rich gravy. Put the lid on, and bake it two hours.

Take the best neat's tongue well boiled, three quarters of a pound of beef suet, the like quantity of currants, two good handfuls of spinach, thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. Add a French roll grated and six eggs. Mix these all together, put them into your pie, then lay up the top. Cut into long slices one candied orange, two pieces of citron, some sliced lemon, add a good deal of marrow, preserved cherries and barberries, an apple or two cut into eight pieces, and some butter. Put in white wine, lemon, and sugar, and serve up.

Two pounds of leg of veal, the lean, with the skin taken out, one pound of beef suet, both shred very small and beaten; then put them together; add half a pound of currants and half a pound of raisins stoned, half a pound of sugar, eight eggs and the whites of four, thyme, sweet marjoram, winter savory, and parsley, a handful of each. Mix all these together, and make it up in balls. When you put them in the pie, put butter between the top and bottom. Take as much suet as meat; when it is baked, put in a little white wine.

Truss the partridges the same way as you do a fowl for boiling; then beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pounded, put in some fresh mushrooms. Raise a crust for the pie; cover the bottom with the seasoning; put in the partridges, but no stuffing, and put in the remainder of the seasoning between the birds and on the sides; strew over a little mace, pepper and salt, shalots, fresh mushrooms, a little bacon beaten very fine; lay a layer of it over them, and put the lid on. Two hours and a half will bake it, and, when done, take the lid off, skim off the fat, put a pint of veal gravy, and squeeze in the juice of an orange.

Season the pigeons high; lay a puff paste at the bottom of the dish, stuffing the craws of the birds with forcemeat, and lay them in the dish with the breasts downward; fill all the spaces with forcemeat, hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.

Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne pepper, and salt, with a little water put into the dish.

Stew three pounds of gravy beef, with some white pepper, salt, and mace, a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till the gravy is of a good brown colour. Strain it off; let it stand till cold; and take off all the fat. Have some carrots, turnips, onions, potatoes, and celery, ready cut; boil all these together. Boil some greens by themselves, and add them to the pie when served up.

Let the crust be made a good standing one; the wall and bottom must be very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and a pigeon, and season all well. Take half an ounce of cloves, the same of black pepper, and two table-spoonfuls of salt, and beat them well together; let the fowls be slit down the back, and bone them; put the pigeon into the partridge, the partridge into the fowl, the fowl into the goose, and the goose into the turkey. Season all well first, and lay them in the crust; joint a hare, and cut it into pieces; season it, and lay it close on one side; on the other side woodcocks, or any other sort of game; let them also be well seasoned and laid close. Put four or five pounds of butter into the pie; cover it with a very rich paste, put it in a very hot oven, and four hours will bake it.

A bushel of flour is about the quantity required for the paste.

Pare the pines, and cut them in slices of about the same thickness as you would apples for fritters. Take the weight of the fruit in the best sugar; sift it very fine, and put a layer of sugar, then a layer of pineapple; let it stand till the sugar is entirely dissolved. Then drain off the syrup, and lay the pine in the pot in which you intend to keep it; boil the syrup, adding a little more sugar and water to make it rich; pour it, but not too hot, upon the fruit. Repeat this in about ten days; look at it now and then, and, if the syrup ferments, boil it up again, skim it, and pour it warm upon the pine. The parings of the pineapple boil in the water you use for the syrup, and extract all the flavour from them.

Pare the pineapples; pick out the thistle part: take half its weight of treble-refined sugar; part the apple in halves; slice it thin; put it in a basin, with sifted sugar between; in twelve hours the sugar will be melted. Set it over a fire, and simmer the chips till clear. The less they boil the better. Next day, heat them; scrape off the syrup; lay them in glasses, and dry them on a moderate stove or oven.

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