The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To roast a Leg of Mutton, Hash, Pig’s Pettytoes, Sfc. *' " * "** * ■ ■■■1 ■ i ■ ■ ■ ~ ■ —-i—■ butter as big as a walnut rolled iu flour, shake all together 1 for four or five minutes, dish it up, and send it to table. To stew Neats' Tongues whole. Take two tongues, let ( them stew in water just to cover them for two hours, then peel them, put them in again with a pint of strong gravy, ; half a pint of white wine, a bundle of sweet herbs, a little pepper and salt, mace, cloves, and whole pepper, tied in a muslin rag, a spoonful of capers chopped, turnips and carrots sliced, and a piece of butter rolled in flour; let all stew together softly over a slow fire for two hours, j then take out the spice and sweet herbs, and send it to table. You may leave out the turnips and carrots, or boil them by themselves, and lay them in a dish, just as you like. To roast a Leg of Mutton with Oysters and Cockles. Take a leg about two or three days killed, stuff it over with oysters, and roast it. Garnish with horse-radish. A Mutton hash. Cut mutton in little bits as thin as you can, strew a little flour over it, have ready some gravy (enough for sauce) wherein sweet herbs, onions, pepper, and salt, have been boiled; strain it, put in the meat, with a little piece of butter rolled in flour, and a little salt, a shalot cut fine, a few capers and gherkins chopped fine; toss all together for a minute or two; have ready bread toasted, and cut in thin sippets, lay them round the dish, and pour in the hash. Garnish the dish with pickles and horse-radish. Note. Some love a glass of red wine, or walnut pickle. You mav put just what you will in a hash. If the sippets are toasted it is better. Pig’s Pettytoes. Put pettytoes in a saucepan with half a pint of water, a blade of mace, a little whole pepper, a bundle of sweet herbs, and an onion. Let them boil five minutes, then take out the liver, lights, and heart, mince them very fine, grate a little nutmeg over them, and shake flour on them ; let the feet do till they are tender, then take them out, and strain the liquor, put all toge- ther with a little salt and a piece of butter as big as a