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To dress Cold Fowl, Pigeons, or Vcul, §c.
Stewed cabbage and sausages fried is a good dish ; then
heat cold peas-pudding in the pan, lay it in a dish, and
the sausages round, heap the pudding in the middle, and
lay the sausages round thick up, edge-ways, and one in
the middle at length.
Collops and Eggs. Cut either bacon, pickled beef, or
hung mutton, in thin slices, broil them nicely, lay them
in a dish before the fire, have ready a stewpan of water
boiling, break as many eggs as you have collops, one by
one in a cup, and pour them in the stewpan. When the
whites of the eggs begin to harden, and all look of a
clear white, take them up one by one in an egg-slice, and
lay them on the collops.
To dress Cold Fowl or Pigeon. Cut them in four quar-
ters, beat up an egg or two, according to what you dress,
grate in nutmeg, a little salt, parsley chopped, a fe>v
crumbs of bread ; beat them well together, dip them in
this batter, and have ready dripping, hot in a stewpan,
in which fry them of a fine light brown ; have ready a
little good gravy, thickened with a little flour, mixed with
a spoonful of catchup : lay the try in the dish, and pour
the sauce over. Garnish with lemon, and a few mushrooms,
if you have any. A cold rabbit eats well done thus.
To mince Veal Cut veal as fine as possible, but do not
chop it; grate nutmeg over it, shred a little lemon-peel
very fine, throw a very little salt on it, drudge a little
flour over it. To a large plate of veal take four or five
spoonfuls of water, let it boil, then put in the veal, with
a bit of butter as big as an egg, stir it well together ;
when it is quite hot, it is enough. Have ready a thin
piece of bread, toasted brown, cut it in three corner
sippets, lay it round the plate, and pour in the veal.
Before you pour it in, squeeze in half a lemon, or half a
Spoonful of vinegar. Garnish with lemon. You may put
gravy instead of water, if you love it strong ; but it is
better without.
To fry Cold Veal. Cut it in pieces about as thick as
half-a-crowti, and as long as you please, dip them in the
