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Sauces, Ragoo, Fricasey, Sfc.
balls are a great addition to all made dishes; made thus :
take half a pound of veal, and half a pound of suet, cut
fine, and beat in a marble mortar or wooden bowl; have
a few sweet herbs shred fine, dried mace beat [fine, a
small nutmeg grated, or half a large one, a little lemon-
peel cut very fine, a little pepper and salt, and the yolks
of two eggs ; mix all these well together, then roll them
in little round balls, and little long balls ; roll them in
flour, and fry them brown. If they are for any thing of
white sauce, put a little water in a saucepan, and when
the water boils put them in, and let them boil for a few
minutes, but never fry them for white sauce.
Truffles and Morels good in Sauces and Soups. Take
half an ounce of truffles and morels, let them be weH
washed in warm water to get the sand and dirt out, then
simmer them in two or three spoonfuls of water for a
few minutes, and put them with the liquor in the sauce.
They thicken both sauce and soup, and give it a fine
flavour.
To stew Ox Palates. Stew them tender; which must
be done by putting them in cold water, and let them stew
softly over a slow fire till they are tender, then take off
the two skins, cut them in pieces, and put them either in
a made-dish or soup ; and cock’s-combs and artichoke-
bottoms, cut small, and put in the made-dish. Garnish
the dishes with lemon, sweet-breads stewed, or white
dishes, and fried for brown ones, and cut in little pieces.
To ragoo a Leg of Mutton. Take all the skin and fat
off, cut it very thin the right way of the grain, then
butter the stewpan, and shake flour in it: slice half a
lemon and half an onion, cut them small, with a little
bundle^of sweet herbs, and a blade of mace. Put all
together with the meat in the pan, stir it a minute or two,
and then put in six spoonfuls of gravy, have ready an
anchovy minced small; mix it with butter and flour, stir
it all together for six minutes, and then dish it up.
A In oun Fricasey. You must take rabbits or chicken*
and skin them, then cut them in small pieces, and rub
