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Take two or three Necks of Fowls, if you have them, or else, a little clean Beef Gravey, a little Water, a little Ale, or small Beer; an Onion and some Pepper and Salt: then strain off the Sauce, and pour it into the Dish before you lay in your Livers, and garnish with Slices of Lemon, sliced Beet-Roots pickled, and sifted raspings of Bread.
Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
"Some of them dead beats in the North Side set will put you sideways if you don't," warned the latter, but I held firmly to the line of quiet refinement which I had laid down, and explained that I could allow no such inconsiderate mention of money to be obtruded upon the notice of my guests. I would devise some subtler protection against the dead beet-roots.
To fry the Roots of Red Beets. Wash your Beet-Roots, and lay them in an earthen glazed Pan, bake them in an Oven, and then peel the Skin off them: after this is done, slit them from the Top to the Tail, and cut them in the shape of the Fish call'd a Sole, about the thickness of the third part of an Inch; dip these in a thick Batter, made of White-Wine, fine Flower, sweet Cream, the Whites and Yolks of Eggs, rather more Yolks than Whites, some Pepper, Salt, and Cloves beaten fine, all well mix'd.
Take a young fat Goose, and salt it, and pepper it, for four Days or a Week; then boil it as you would do other Victuals, till it is tender; then take it from the Pot, and put about it some Hertfordshire Turnips boiled, being first cut in dice, some Carrots boiled, and cut in dice, some small Cabbage-Sprouts, some red Beet-Roots cut in dice, some French yellow Turnips cut in dice, or such other Roots, or Herbs, as you like best.
Serve it hot, and garnish with Lemon diced, and red Beet-Roots, Capers, and such like. Thin Beef-Collups stew'd. From Oxford.
This heat is so considerable that it may at times be detected by the hand, if the two sides of the bell, one of which is in contact with the objects, are touched alternately. If we immerse beet-roots or turnips in carbonic acid gas, we produce well-defined fermentations in those roots.
Then lay it in the Dish, and when you have thickned the Sauce with burnt Butter, put a Pint of Mushroom Buttons, either fresh and parboil'd, or pickled, into it, and toss them up till they are hot; then pour them all over your Meat, and serve it hot, garnish'd with Lemon sliced, red Beet-Roots pickled and sliced, Capers, and Horse-Radish scrap'd. Stew'd Beef in Soup. From the same.
To make Biscuits of Red Beet-Roots; from the same; call'd the Crimson Biscuit. Take the Roots of Red-Beets, and boil them tender; clean them, and beat them in a Mortar with as much Sugar, finely sifted; some Butter; the Yolks of hard Eggs, a little Flower; some Spice, finely beaten, and some Orange-Flower-Water, and a little Lemon-Juice.
Pour this over the Fowl or Rabbit, which you please to call it, and serve it hot, with a Garnish of Lemon sliced, and pickled Red Beet-Roots sliced. Of Trussing a Pidgeon. From the same.
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