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To dress leg of Beef, Ox’s Head, fyc.
it close over a slow fire for six or seven minutes, shaking
it now and then; then shake some flour in, and have
ready some boiling water; pour it in till you cover the
meat, and something more. Cover it close, and let it
stew till it is rich and good : Then season it to your taste
with salt, and strain it oft'. This will suit most things.
To bake a kg of Beef. Do it in the same manner as
before directed in making gravy for soups, &c. And
when it is baked, strain it through a coarse sieve. Pick
out all the sinews and fat, put them in a saucepan with
a few spoonfuls of the gravy, a little red wine, a little
piece of butter rolled in flour, and some mustard : shake
your saucepan often; and when the sauce is hot and
thick, dish it up, and send it to table. It is a pretty
dish.
To bake an Ox’s Head. Do it in the same manner as
the leg of beef is directed to be done in making the
gravy for soups, &c. and it does full as well for the
same uses. It it should be too strong for anv thing you
want it for, put hot water to it. Cold water will spoil it.
Pickled Pork. Be sure you put it in when the w'ater
boils. If a middling piece, an hour will boil it; if a very
large piece, an hour and a half, or two hours. If you
boil it too long, it will go to jelly.
To dress Fish. Observe always in the frying of any
sort of fish, first, that you dry it well in a clean cloth,
then do your fish in this manner: beat up the yolks of two
or three eggs, according to the quantity of fish: take a
small pastry brush, and put the egg on, shake crumbs
of bread and flour mixt over the fish, and fry it. Let
the stewpan you fry fish in be very nice and clean, and
put in as much beef dripping, or hog's lard, as will al-
most cover the fish ; and be sure it boils before you put
it in. Let it fry quick, and let it be of a fine light brown,
but not too dark a colour. Have your fish-slice ready,
and if there is occasion turn it: when it is enough, take
it up, and lav a coarse cloth on a dish, on which lay
your fish, to drain all the grease from it. If you fry
parsley, do it quick, and take great care to whip it out
