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This is proper for a top dish either at noon or night. To stew a FILLET of VEAL. Garnish your dish with a few capers and slic'd lemon. To make SCOTCH COLLOPS.
Take half a score large Sallary Plants that are well whiten'd or blanched, boil them first in Water and Salt, and then stew them tender with Gravey, Salt, some Pepper, and a Spoonful or two of White wine; and when they are enough, thicken and brown the Sauce they are stew'd in with burnt Butter, lay your Sallary at the bottom of the Dish, and your Partridges upon that, then pour your Sauce over all, and garnish with Lemmon or Orange slic'd.
The Walnuts being fit for pickling, wash them, and put them into a Kettle to scald; then with a piece of Flannel rub off the outer Skin, and let them lie till they are quite cold, after which put them into a Vessel of Salt and Water, and let them stand 24 Hours; then take them out, and put them again into fresh Salt and Water for 24 Hours more; then shift them as before, and continue this Practice for fourteen Days, at the end of which time wipe them dry, and lay them in a glazed earthen Pot, Stratum super Stratum, with Spice, whole Mustard-Seed, Horse-Radish slic'd, and Garlick, or Eschalots: that is to say, make a Layer of Walnuts, and strew over it whole Pepper, Ginger slic'd, Horse-Radish slic'd, some whole Mustard-Seed, and three or four Cloves of Garlick; or if Garlick be too strong, as many Cloves of Shalots.
Or else it may be eaten with a very good Sauce, which I have often met with, and have lik'd as well; which is made with small Beer and Water, equal quantities, an Onion slic'd, some Pepper and Salt, and about an Ounce of Flesh, either of Mutton or Beef, to boil till it comes to about half, supposing at first 'tis not above half a Pint; and at some places, instead of Mutton, &c. this Sauce has been only made of the Neck of a Fowl.
When it is baked, turn it on a pye-plate; squeeze on it an orange, grate on sugar, and garnish it with slic'd orange and a little tansy. Made in a dish; cut as you please.
Garnish your dish with creed rice and boil'd spinage, or carrots slic'd thin.
Garnish your dish with sippets, slic'd lemon or mushrooms, and serve it up. To make a brown Fricassy of EGGS.
Take mushrooms and wash them with a flannel, throw them into water as you wash them, only pick the small from the large, put them into a pot, throw over them a little salt, stop up your pot close with a cloth, boil them in a pot of water as you do currans when you make a jelly, give them a shake now and then; you may guess when they are enough by the quantity of liquor that comes from them; when you think they are enough strain from them the liquor, put in a little white wine vinegar, and boil it in a little mace, white pepper, Jamaica pepper, and slic'd ginger; then it is cold put it to the mushrooms, bottle 'em and keep 'em for use.
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