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Strip the Chickens of their Skins as soon as they are kill'd, and when they are drawn, cut their Wings, Legs, and most fleshy parts in Pieces, then fry them a little in Hog's-Lard; after which, put them to stew with a little Butter and Gravy, for a brown Fricassee, or Butter and Water for a white Fricassee; to either of these add a Glass of White Wine, with a Seasoning of Salt, Pepper, Nutmeg, Cherville cut small, and three or four young Onions whole, that they may be withdrawn when the Fricassee is enough: Then brown the Sauce with some of the same Lard the Chickens were fry'd in, and thicken it with burnt Flower; to this you may add fry'd or stew'd Mushrooms.
Everybody had something to say, and some advice to give. Even old "One-eyed Lewston" pushed his way up to Harry, and exclaimed: "Oh, Mah'sr Harry! Ef you want to grease her, I got some hog's-lard up dar on dat shelf." But Harry soon thought he found where the fault lay, and, adjusting a screw or two, he tried the key again. This time his call was answered.
Take out the Bones, and clean it, cut it to pieces, and wash it; then flour it, and strew over it a little Pepper and Salt, then fry it brown in Hog's-Lard, made very hot in the Pan.
The properest method in the winter-season, is to take a piece of hog's-lard, about the size of a walnut, make a hole in the centre, and insert it carefully with a quill or the point of a small knife, taking care not to spill any on the outside, then to fill up the puncture with some fresh lard.
Break the Tops of your Asparagus in small Pieces, then blanch them a little in boiling Water, or parboil them, after which put them in a Stew-Pan or Frying-Pan with Butter or Hog's-Lard, and let them remain a little while over a brisk Fire, taking care that they are not too greasy, but well drain'd; then put them in a clean Stew-Pan with some Milk and Cream, a gentle Seasoning of Salt and Spice, with a small Bunch of sweet Herbs; and just when they are enough, add to them the Yolks of two or three Eggs beaten, with a little Cream to bind your Sauce.
Fry these well in hot Hog's-Lard, or for want of that, in hot melted Beef-Suet; then take Oysters, a little stew'd in their own Liquor, with Mace, and a little whole Pepper; take off their Fins, and dip them in the same Batter, and fry them as directed above for the Brains.
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.
The colonists of North Carolina carry on a considerable traffic in tar, pitch, turpentine, staves, shingles, lumber, corn, peas, pork, and beef; tobacco, deer skins, indigo, wheat, rice, bee's-wax, tallow, bacon, and hog's-lard, cotton, and squared timber; live cattle, with the skins of beaver, racoon, fox, minx, wild-cat, and otter.
The Relish which the Meat had gain'd by roasting, gave the Broth so good a flavour, that it is recommended since that time, by the Gentlemen who eat of it, where-ever they go; but with this addition, that they take four or five Hertfordshire Turnips, pare them, and cut them in dice; then boil them in the Liquor with the half roasted Mutton; and when they are enough, take them out of the Liquor, and draining them a little, flour them, and adding a little Salt, fry them either in Butter very hot, or in Hog's-Lard, and then serve them with Pottage.
Prepare your Morilles as directed in the former Receipt, and boil them in a little Gravey gently; when they begin to be tender, take them out of the Liquor, and flower them very well, then fry them in Hog's-Lard: when they are thus prepared, make a Sauce for them of the Liquor or Gravey the Morilles were stew'd in, season'd with Salt, Nutmeg and a little Juice of Lemmon.
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