The image contains the following text:
To steic Turkey, Fowl, Knuckle of Veal, §c.
mushrooms and pickles, force-meat balls dipped in the
yolks of eggs, oysters stewed and fried, to lay round and
at the top of the dish, serve it up. If for a brown ragoo,
put in red wine ; if white, white wine, with the yolks of
eggs beat up with two or three spoonfuls of cream.
To boil a Leg of Lamb. Let the leg be boiled very
white. An hour will do it. Cut a loin in steaks, dip
them in a few crumbs of bread and egg, fry them nice
and brown; boil a good deal of spinach, and lay in the
dish ; put the leg in the middle, lay the loin round it; cut
an orange in four, and garnish the dish, and have butter
in a cup. Some love the spinach boiled, then drained, put
in a saucepan with a piece of butter, and stewed.
To stew a Turkey or Fowl. Let a pot be very clean, lay
four skewers at the bottom, and a turkey or fowl on them,
put in a quart of gravy ; take a bunch of celery, cut it
small and wash it clean, put it in the pot, with two or
three blades of mace, let it stew softly till there is just
enough for sauce, then add a piece of butter rolled in
Hour, two spoonfuls of red wine, two of catchup, and just
as much pepper and salt as will season it; lay the fowl
or turkey in the dish, pour the sauce over it, and send
it to table.
If the fowl or turkey is done enough before the sauce,
take it up, till the sauce is boiled enough, then put it in,
let it boil a minute or two, and dish it up.
To stew a Knuckle of Teal. Be sure let the pot or sauce-
pan be clean, lay at the bottom four wooden skewers,
wash and clean the knuckle very well, lay it in the pot
with two or three blades of mace, a little whole pepper,
a little piece of thyme, a small onion, a crust of bread,
and two quarts of water. Cover close, make it boil, then
only let it simmer for two hours, and when it is enough
take it up, lay it in a dish, and strain the broth over it.
To force a Surloin of tieef. When it is quite roasted,
take it up, and lay it in the dish with the inside upper-
most, with a sharp knife lift up the skin, hack and cut
the inside very fine, shake pepper and salt over it, with
