The Project Gutenberg eBook of The Art of Cookery Made Easy and Refined, by John Mollard.

Wipe the different sorts of fish dry, beat yolk of eggs, and spread it over them with a paste brush; then put crumbs of bread over the egg. Have plenty of lard in an iron frying pan, and when it almost boils put a proper quantity and fry them of a fine gold colour; drain them dry, and serve them up with fried parsley.

N. B. The crumbs to be rubbed through a hair sieve. The parsley also to be picked, washed, and dried with a cloth, then to be put into the lard not very hot, and fried of a green colour. Sprinkle a little salt over.

Wipe the fish dry, flour them well, and have the gridiron clean; then rub the bars with a veal caul, and put the fish at a proper distance. Broil them gently over a clear coal fire till of a fine colour, and serve them up directly.

N. B. Fish in general to be floured, except herrings, which are only to be scored with a knife, and the following methods of broiling other fish to be observed.

Take pieces or slices of salmon, wipe them dry, dip them in sweet oil, and season with pepper and salt; fold them in pieces of writing paper, broil over a clear fire, and serve them up very hot.

Wipe them dry, split them down the back, sprinkle with pepper and salt, and broil them gently.

Add to some cullis a few chopped eshallots, anchovies, a bay leaf, horseradish scraped, a little quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up in a deep dish with the liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves. Eels, soles, or other fish may be done the same way.

Take perch cleaned and fresh crimped; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a plate.

N. B. The time the fish are to boil must be according to their size; and the parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender.

Let the fish be well cleaned, then make a stuffing of capers, anchovies, parsley and thyme chopped fine, a little grated nutmeg and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg. Fill the fish and sew it up; turn it round, and fasten the head with the tail; then egg the fish over and breadcrumb it; after which bake or roast it gently till done, and of a good brown colour. Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle.

Let the fish be well soaked; then boil them and pick free from bone. Wash and chop small some spinach, sorrel, green onions, and parsley; after which add fresh butter, essence of anchovies, cayenne pepper, and plenty of the juice of seville oranges. Sweat the herbs down, add the fish, and simmer them till tender.

Take good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eshallots, fresh butter, pepper, salt, and lemon juice. When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire. Serve them up with anchovie sauce in a boat.

Let good-sized soles be cleaned and filletted; roll them up, put them into a stewpan, add a little fresh butter, lemon juice, pepper, and salt, and simmer them over a slow fire till done. Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads, and good strong cullis coloured with lobster spawn.

Take fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes.

Make white paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat.

Clean, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts round the dish, and a few over the stew.

Split them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice to be put in its stead.

Split them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:—pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Boil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil, and make it of a proper thickness with flour and water.

The articles that are wanted consist of the following: viz.

Leg of mutton of ten pounds.
Leg of veal ditto.
Chuck beef ditto.
Lean ham six pounds.
Best end of a neck of mutton.
Breast of veal, small.
Two pieces of bouillie beef of one pound each.
Two pair of pigs feet and ears.
A bologna sausage.
A fowl.
A pheasant.
Two partridges.
Two ruffs and rees.
Two quails.
Two teal.
Two pigeons.
Two rabbits.
One hare.
Two stags tongues.
One quart of burgonza peas.
Turnips.
Carrots.
Celery.
Onions.
Leeks.
Parsley.
Thyme.
Garlick.
Allspice.
Cloves.
Mace.
Nutmegs.
Black pepper.
Haricot roots.
Fried bread.
Eggs.
Saffron, and
Lemons.

Take the beef, veal, mutton, and ham; cut them into pieces, put them into a pot, cover with water, and when it boils skim clean; then add carrots, celery, turnips, onions, leeks, garlick, parsley, and thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace, and a little ginger, put in a cloth. Boil all together till it becomes a strong stock, and strain it. Then cut the breast of veal into tendrons, and best end of neck of mutton into steaks, and half fry them; pigs feet and ears cleaned; hare cut into joints and daubed with bacon; bouillie beef tied round with packthread; poultry trussed very neat, with the legs drawn in close; the tongues scalded and cleaned; and the rabbits cut into pieces. When the different articles are ready, blanch and wash them, then braise each in a separate stewpan, with the stock that was strained. When the different things are braised enough, pour the liquors from them into a pan, leaving a little with each to preserve from burning. When they are to be served up, skim the liquor very clean, and clear it with whites of eggs; then cut turnips and carrots into haricots, some button onions peeled, and heads of celery trimmed neat; after which blanch them, cut the bologna sausage into slices, boil the burgonza peas till three parts done, then mix all together, add some of the cleared liquor, and stew them gently till done. The remainder of the liquor to be coloured with a little saffron, and served up in a tureen with a few burgonza peas in it.

When the olio is to be served up, take a very large deep dish, make several partitions in it with slips of fried bread dipped in whites of eggs, and set it in a slow oven or before a fire; then lay the tendrons, birds, beef, mutton, fowls, &c. alternately in the partitions, and serve up with the haricot roots, &c. over.

N. B. The whole of the liquor to be seasoned to the palate with cayenne pepper and lemon juice.

[This receipt for a Spanish olio is only written to shew how expensive a dish may be made, and which I saw done. As a substitute I have introduced the following english one, which has been generally approved; and I think, with particular attention, it will exceed the former in flavour.]

Take four beef tails cut into joints, bouille beef two pieces about a quarter of a pound each, and two pieces of pickle pork of the same weight. Put them into a pot, cover with water, and when it boils skim clean, and add half a savoy, two ounces of champignons, some turnips, carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few allspice, and a small quantity of mace. When the meats are nearly done, add two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon juice, and add a small quantity of colour; then have ready turnips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. Let them be sweated down, till three parts tender, in separate stewpans, and strain the essences of them to the above liquor; clear it with whites of eggs, strain it through a tamis cloth, mix the vegetables, add the liquor to them, boil them gently for ten minutes, and serve them over the meats.

Cut in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, eschallots, a little beaten spices, juice of lemon, pepper and salt, a few cleaned mushrooms, or mushroom powder. Put over a slow fire till three parts done; then pound in a marble mortar till very fine, and add a sufficient quantity of yolk of raw eggs and breadcrumbs to bind it.

Cut lean veal and beef suet into small pieces, and add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all well together, and roll into balls.

Boil six eggs, take the yolks, pound them, and add a little flour and salt, and the yolks of two raw eggs. Mix all well together, and roll into balls. They must be boiled before added to any made dish or soup.

Take eggs, break them, and put the yolks and whites into separate pans; beat them up with a little salt, and then put them again into separate earthen vessels rubbed with sweet oil. Have ready a pot of boiling water over a fire, put them in close covered, and let the omlets steam till thoroughly done.

Bone and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it, add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut off the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender.

Cut the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over.

Take clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done.

Take the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickle cucumbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and stew them till tender.

Take a fillet or piece of a rump, force it and lard it with bacon, turn it round like a fillet of veal, roast it, glaize the top, and serve it up with the following sauce made with cullis, lemon pickle, and ketchup; add likewise some scalded celery heads and button onions; then stew till tender, and put the sauce round the beef.

Scald and scale the pallets clean, and boil them till tender; when cool roll them up with forcemeat in the middle, and tie them with thread; braise them as white as possible and serve them up with a sauce made of ham, breast of fowl, pickle cucumbers, omlets of eggs, and good-seasoned cullis or benshamelle.

Bone a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread, and braise it till tender; then wipe it dry, glaize the top, and serve it up with the sauce round. Either Spanish onion sauce, or savoy, haricot, or ashée sauce may be used.

Braise six Spanish onions with the beef till three parts done; then peel them, and add some good cullis, seasoned with cayenne pepper, salt, lemon juice, and a little sifted lump sugar, and stew them till tender.

Cut some savoys in quarters, blanch them, and then tie them round and braise them with the beef till half done. Take them out of the liquor, cut off the string, and put them into a stewpan with good strong cullis, and simmer them till tender.

Take some pickle cucumbers chopped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them a good-seasoned cullis and a little mushroom ketchup. Simmer all together a quarter of an hour.

To be done in the same manner as the rump, but not to be daubed with bacon.

To be done in the same manner as the preceding.

Bone the rump, daub it with slips of fat bacon seasoned with sweet herbs, beaten spices, and pepper and salt. Bind it round with packthread, put it into a braising pan, cover it with some veal stock, make it boil, skim it, and add a pint of red port, some onions, turnips, celery, a few bay leaves, garlick, champignons, a few whole allspice, and a little mace. Let it stew till nearly done; then take it out of the liquor, cut off the strings, wipe it dry, and put it into a clean stewpan. Then strain the liquor, skim the fat off clean, season with cayenne, salt, a gill of vinegar, lemon pickle, and a small quantity of juice of lemon; add a little colour, clear it with whites of eggs, and strain it through a tamis cloth to the beef. Stew it gently till done, and serve it up in a deep dish.

N. B. To the liquor, when cleared with eggs and strained, may be added some passing of flour and butter, by way of thickening, if approved. The reason for clearing the liquor is, that it will make it appear bright either thickened or plain.

Bone a leg of beef, wash it clean, chop plenty of parsley, a middling quantity of thyme, eschallots, marjoram, savory, and a little basil. Then mix them together, and add a small quantity of beaten allspice, mace, cloves, pepper, and salt. Rub the beef well with the ingredients, set it in an earthen pan, put to it a gill of vinegar, half a pint of red port, eight middling-sized whole onions peeled, two bay leaves, a few fresh or dried champignons. Let the meat remain till next day; then add a sufficient quantity of water to it, cover the pan close, and bake the meat till tender.

Chop the bones at each end so as to stand steady; then wash them clean, saw them in halves, set them upright in a saucepan with water, and boil them two hours. Serve them up very hot, and with fresh toasted bread.

Clean and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night; then pass them in butter till nearly done. Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in boiling lard till done, and of a nice colour. Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it.

Take a little gravy, vinegar, salt, whole black pepper, a few bay leaves, onions sliced, a clove of garlick, and a little thyme. Boil all together and strain it.

Cut a loin or best end of a neck of mutton into steaks, trim them neat, and fry them till three parts done, and of a nice colour. Put them into a stewpan, add a little liquor to preserve them from burning, and simmer till tender. Lay the steaks round in a dish, and serve them up with haricot sauce over.

N. B. The essence that the steaks were stewed in to be strained, skimmed clean from fat, and added to the sauce.

Take the best end of a neck of mutton, cut off the under bone, leaving the long ones on; then trim it neat, lard it, or let it remain plain; roast it gently, glaize it, and serve it up with cucumber sauce under.

Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, vinegar, and an onion. Simmer them over a fire till nearly done and the liquor reduced, or fry them with a bit of fresh butter, and add a good strong cullis. Let the cucumbers stew till done, and serve them up with the mutton, which may be roasted with larding (or plain).

N. B. The cucumbers may be served as an entrée of itself, and fried bread put round them.

Cut a loin of mutton into steaks, beat them with a chopper, and trim them neat. Pass them in sweet herbs, eschallots, pepper, salt, and lemon juice. When nearly done, lay them on a dish till almost cool, and then egg, breadcrumb, and fry them in boiling lard till of a light brown colour. Place the steaks round in a dish, leaving a cavity in the center, which is to be filled up with potatoes, and the sauce under the steaks.

N. B. The potatoes to be peeled, scooped, or cut into shapes. Then fry them of a light colour, and put them before the fire till wanted; and add to the sauce the steaks were passed in, a little cullis and ketchup; then strain and reduce it almost to a glaize.

Get the best end of a loin of mutton, take off the under bone, and cut it into chops; beat them, and trim them neat; then add to them a bit of fresh butter, chopped parsley, thyme, eschallots, pepper, salt, a little pounded mace, and lemon juice. Pass them till nearly done; then lay them on a dish, pour the liquor over the chops, and, when nearly cool, breadcrumb, and put them separately in oiled white paper; fold them up, broil them over a slow fire, and serve them up with hot poivrade sauce in a boat.

Get the best end of a neck of mutton, take off the under bone, and cut it into chops; season them with pepper, salt, a little mushroom powder, and beaten mace. Put them into a stewpan, add a large onion sliced, some parsley and thyme tied in a bunch, and a pint of veal broth. Simmer the chops till three parts done, then add some whole potatoes peeled, and let them stew till done. Serve it up in a deep dish.

Take a piece of back pork, cut it into chops, beat and trim them, season with pepper and salt, broil them gently till done and of a light brown colour. Serve them up with stewed red or white cabbage under.

Cut the cabbage into slips, and blanch and drain them dry. Put them into a stewpan, with a bit of fresh butter, pepper, salt, an onion, some vinegar, half a pint of veal broth, and a little allspice tied in a cloth. Stew the cabbage gently till done and the liquor nearly reduced, and then take the spice and onion out.

Get a piece of back pork, or the best end of a loin, and take off the under bone; then cut the chops neat, season with pepper and salt, broil them gently, and serve them up with the sauce underneath.

Take some cullis, a bay leaf, an onion sliced, a blade of mace, a little mustard, and a gill of rhenish wine. Boil all together a quarter of an hour, strain it, and reduce it nearly to a glaize.

Trim the chops neat as above, pass them with a bit of fresh butter, chopped eschallots, pepper, salt, and a little lemon juice. When nearly done, breadcrumb and broil them till of a light brown colour. Serve them up with the following sauce placed underneath; that is to say, cullis, mushroom, ketchup, lemon pickle, and mustard, a little of each, and reduce nearly to a glaize.

Take a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. When it is to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath.

Take prepared feet and pass them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over.

Scald and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use.

Cut off the pinions, draw the legs in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stewpan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke bottoms, egg balls, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew for ten minutes, then add them to the pigeons, and serve up all together in a deep dish.

Cut off the pinions, draw in the legs, cut the breast so as to lay back, then pass them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh butter, grated nutmeg, lemon juice, pepper, and salt. Let them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with crumbs of bread rubbed through a fine hair sieve. Fry them of a light colour in boiling hot lard (or broil them). Serve them up with a good cullis and sharp sauce underneath.

Put some good-seasoned forcemeat in the pigeons, cut off the pinions, lay back the legs, blanch them, and roast them gently with vine leaves and bards of fat bacon over them. When they are to be served up glaize the top part, and serve them with cullis sauce, or celery heads, or asparagus tops, &c. under them.

Bone the legs and wings of four pigeons and draw them in; then fill them with a high-seasoned forcemeat, and braise them in a half pint of veal stock. When done enough, take the pigeons out, wipe them dry, glaize the top, and serve them up with stewed sorrel underneath.

N. B. The liquor they were braised in to be strained, skimmed free from fat, and reduced almost to a glaize, and added to the sorrel. (Or they may, when three parts done, be wiped dry, egged and breadcrumbed over, then fried in boiling lard, and served up with sorrel sauce underneath as above).

Take a head, without the scalp, chopped in half; wash and blanch it, peel the tongue, cut it in slices, and likewise the meat from the head. Add blanched morells and truffles, egg and forcemeat balls, stewed mushrooms, artichoke bottoms, and well-seasoned cullis. Let the meat stew gently till nearly done, and then add slices of throat sweetbreads. When it is to be served up, put round the hash the brains and rashers of bacon; and, if approved, half the head to be put on the top, which is to be prepared thus:—One half of the head when blanched to be done over with yolk of raw egg; then season with pepper and salt, strew with fine breadcrumbs, bake till very tender, and colour with a salamander if requisite. The brains to be egged and rolled in breadcrumbs, and fried in boiling lard. The rashers of bacon to be broiled.

Bone the veal and lay a light forcemeat over it, and upon that some slips of lean ham, pickle cucumbers, fat bacon, and omlets of eggs white and yellow. Roll it up tight in a cloth, tie each end, and braise it till tender. When it is to be served up, take it out of the cloth, wipe it dry, and glaize the top; then put under it stewed sorrel or stewed celery heads, or ragout.

Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and a little lemon juice. Let all stew together till done.

Cut off the scragg and the under chine bone, then lay a light forcemeat on the top of the veal about half the way, and wash it with whites of eggs with a paste brush, and work a sprig or any other device as fancy directs, with pickle cucumber, ham, breast of fowl, omlets of eggs white and yellow, boiled carrots, and some capers. Put the veal into a stewpan, add a little stock, and stew it gently till tender, taking care the ornament is not disturbed. When it is to be served up glaize the plain part, and put under a cullis sauce with asparagus or peas.

Take off the under bone of a neck of veal, leave only a part of the long bones on; trim it neat, lard it, and roast it gently with a veal caul over. Ten minutes before it is done take off the caul, and let the veal be of a very light colour. When it is to be served up glaize it, and put under some sorrel sauce, celery heads, or asparagus tops.

Cut the best end of a neck of veal into chops, leaving only a part of the long bone; then lard, blanch, and braise them; and when they are to be served up, drain, dry, glaize, and place them round each other in a dish, and put green truffle sauce, or white mushroom sauce, in the center.

Take the best end of a loin of veal, joint it, and cut a little of the suet from the kidney; cause it to lay flat, and then make an incision in the center of the top part about three inches deep and six inches long. Take the piece out, chop it, add to it the suet or beef marrow, parsley, thyme, green truffles, mushrooms, eschallots, lemon peel, chopped very fine, and season it with pepper and salt, and a little beaten spice. Put all together into a marble mortar, add the yolks of two eggs, and a little french bread soaked in cream; then pound the ingredients well, and fill the cavity with the forcemeat, and cover it with a piece of veal caul; after which tie it down close and cover the whole with a large piece of caul, roast it gently, and when it is to be served up, take off the large piece of caul, let it colour a little, glaize it lightly, and put under it a benshamelle or a ragout of sweetbreads, &c.

N. B. In the same manner may be done a fillet of veal instead of plain stuffing.

Take a breast of white veal, cut off the under bone and the top skin; then cut it into three long slips, and the slips again into pieces of two inches thick; blanch and put them into a stewpan, then add a little water, bards of bacon, and slices of lemon. Braise them till tender, drain them dry, and serve them up with green truffle sauce, or celery, asparagus, or peas. The sauce to be served over the veal.

Cut the best end of a neck of veal into chops, trim off the bone, pass the steaks with a bit of fresh butter, chopped parsley, thyme, and eschallots, and season with pepper, salt, and lemon juice. When nearly done, lay them on a dish with the liquor; and when cool, egg, breadcrumb, and broil them gently. Serve them up placed round each other, with a sauce in the center made with cullis, a little ketchup, lemon pickle, and artichoke bottoms cut into pieces.

Cut veal cutlets (taken from the fillet) into small thin pieces, and fry them in a little boiling lard till of a light brown colour. Drain them dry, put them into a stewpan, add cullis, stewed mushrooms, some blanched truffles, morells, pieces of artichoke bottoms, some slices of throat sweetbreads, and egg balls. Let them simmer over a slow fire till tender, season to the palate, and serve them up with rashers of broiled bacon round them.

Cut the collops as for brown, but instead of frying, put them into a stewpan with a bit of fresh butter, a little lemon juice, and a blade of mace. Simmer them till nearly done, then strain the liquor to some benshamelle, and add the collops with some slices of throat sweetbreads, some cocks combs blanched, egg balls, pieces of artichoke bottoms, and stewed white mushrooms. Let them stew gently, season to the palate with salt, and make the sauce of a sufficient thickness to adhere to the ingredients.

N. B. Five minutes before the collops are to be served up a leason may be added of eggs and cream.