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Variety of Dishes for Lent.
horse-raddish, a little parsley, a very little bit of lemon-
peel, and a crust of bread. Boil it till there is just
enough liquor for the pie, then strain it, and put it in
your pie : put on the top crust, and bake it.
A Salmon Pie. Make a good crust, cleanse a piece of
salmon well, season it with salt, mace and nutmeg ; lay
a piece of butter at the bottom of the dish, and lay your
salmon in. Melt butter according to your pie; take a
lobster, boil it, pick out all the flesh, chop it small,
bruise the body, mix it well with the butter, which must
be very good ; pour it over your salmon, put on the lid,
and bake it well.
A Lobster Pic. Take two or three lobsters, boil them ; ,
take the meat out of the tails whole, cut them in four i
pieces long ways ; take out all the spawn and the meat
of the claws, beat it well in a mortar ; season with pep-
per, salt, two spoonfuls of vinegar, and a little anchovy
liquor ; melt half a pound of fresh butter, stir all to-
gether, with the crumbs of a penny roll rubbed through
a fine cullender, and the yolks of two eggs ; put a fine
puff-paste over your dish, lay in your tails, and the rest
of the meat over them; put on the cover, and bake
it in a slow oven.
VARIETY OF DISHES FOR LENT.
A Rice Soup. Take two quarts of water, a pound of
rice, a little cinnamon . cover close, and let it simmer
very softly till the rice is quite tender; take out the
cinnamon ; then sweeten to your palate, grate half a
nutmeg, and let it stand till it is cold; then beat up the
yolks of three eggs with half a pint of white wine, mix
them well, then stir them into the rice, set them on a slow
fire, and keep stirring all the time for fear of curdling.
When it is of a good thickness, and boils, take it up.
Keep stirring it till you put it into your dish.
