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Some of the lines pleasantly set forth the embarrassment caused by the appearance of such an aristocratic delicacy in the humble kitchen of a poet, accustomed to look up to mutton as a treat: "Thanks, my lord, for your venison; for finer or fatter Never rang'd in a forest, or smok'd in a platter: The haunch was a picture for painters to study, The fat was so white, and the lean was so ruddy; Though my stomach was sharp, I could scarce help regretting, To spoil such a delicate picture by eating: I had thought in my chambers to place it in view, To be shown to my friends as a piece of virtu; As in some Irish houses where things are so-so, One gammon of bacon hangs up for a show; But, for eating a rasher, of what they take pride in, They'd as soon think of eating the pan it was fry'd in.
Serve it hot with a Garnish of Bacon fry'd in Cutlets, and some Lemon in slices. To make minc'd Pyes, or Christmas-Pyes. From Mrs.
Then bake it in a quick Oven, and when you serve it, pour on some strong Gravey, and garnish with Lemon sliced, red Beet-Root pickled and sliced, and some fry'd Oysters, and fry'd Bread. To make Spirit of Lilley of the Valley. From Norway. N.B. This serves in the room of Orange-Flower-Water, in 'Puddings, and to perfume Cakes; though it is drank as a Dram in Norway.
Take a large turkey and truss it; take down the breast-bone, and stuff it in the breast with some stuffing, as you did the roast turkey, lard it with bacon, then rub the skin of the turkey with the yolk of an egg, and strow over it a little nutmeg, pepper, salt, and a few bread-crumbs, then put it into a copper-dish and fend it to the oven; when you dish it up make for the turkey brown gravy-sauce; shred into your sauce a few oysters and mushrooms; lay round artichoke-bottoms fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon.
Then pour into the Pan, when, the Liquor is out, some strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough, then strain the Sauce, and thicken it with burnt Butter. Then serve them up hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard. A Gammon of a Badger roasted. From Mr.
Just before it is enough, when it is taken off the Spit, serve it with strong Gravey and Lemon or Orange Juice, and garnish with Lemon or Orange sliced; or when Oysters are in season, add fry'd Oysters: viz. To fry Oysters for a Plate, or the Garnish of the foregoing Dish. Make a Batter of Eggs and Flower, Crumbs of Bread, and a little Mace, beaten fine.
Then boil it a few Minutes, and thicken it with Butter rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it over the Fish. Serve it with garnish of fry'd Bread, cut the length of one's Finger, some Slices of Lemon and Horse-Radish scraped, with some pickled Mushrooms, if you will, or you may toss up some of them in the Sauce. To bake Tench. From Lady G.
In the mean while prepare for them the following Sauce of burnt or brown Butter, seasoned with Sweet-herbs, Salt, Pepper, Nutmeg, and a little Elder-Vinegar, with some Mushrooms stew'd and hash'd; and garnish your Dish, or Plate, with fry'd Bread, Parsley, and fry'd Mushrooms.
Stop this close, and let it stew, at least, five Hours; then lay your Beef in the Dish, and pass the Liquor through a Sieve, and fill the Dish with it; garnishing with Turnips, cut in Dice, boil'd tender, and then fry'd in Hog's-Lard, and sliced Lemon, or you may bake your Rump of Beef, if you will, for it is much the same.
These, or other Fish fry'd, are kept after the same manner: the Receipt I had from a worthy Gentleman, where I eat some in great Perfection. Pickled Fish. From Aaron Harrington, Esq.
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