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Updated: May 21, 2025
STEWED MUSCLES. Wash your muscles very clean, then put them into a large stewpan over a good fire; put over them a coarse wet cloth doubled: when they begin to boil, take up the cloth; if the shells are open, take them off the fire, and pick out the fish, beard them, and cut off the tongue: when you have picked about a quart, strain half a pint of the liquor to them, roll two ounces of butter in flour, add a glass of white wine, a little beaten mace, and squeeze in a little lemon juice; let them stew till of a proper thickness, put toasted sippets in the dish, pour in the muscles, and send them to table.
Simmer them very gently, put in some cream, a little flour and butter, and serve them up with sippets. Boiled oysters should be served in the shell, and eaten with cold butter. STEWED PARSNIPS. Boil the parsnips in milk and water, or milk alone, till fully half done. Slice and divide them into two, down the middle and across.
Garnish you dish with a little raw onion and sippets. To make a white fricassy of CHICKENS.
Garnish your dish with sippets and lemon. How to make a brown fricassy of CHICKENS. Take two or more chickens, as you would have your dish in bigness, cut them up as you do for eating, and flat them a little with a paste-pin; fry them a light-brown, and put them into your stew-pan with a little gravy, a spoonful or two of white wine, a little nutmeg and salt; thicken it up with flour and butter.
To make a CALF'S FOOT PIE. Take two or three calf's feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round.
Garnish your dish with sippets and lemon. To roast a HARE with a pudding in the belly.
Boil them in a small quantity of gravy till almost done, and the liquor nearly consumed. Then add some cream, a piece of butter rolled in flour and a little salt, all in proportion to the number of artichokes. Stew them gently for ten minutes, and serve them up with sippets of white bread fried.
Send it to table with sippets or three-cornered pieces of toasted bread, lain all round the dish. Cut into small pieces the lean of some cold mutton that has been under-done, and season it with pepper and salt. Take the bones and other trimmings, put them into a sauce-pan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy.
Garnish your dish with sippets, and serve it up. To stew EGGS in GRAVY.
Having boiled the chicken tender, serve it upon sippets of white bread, finely carved, and pour the sauce over it. Pigeons are to be put into a skillet with some strong broth, or spring water. Boil and skim them, put in some mace, a bunch of sweet herbs, some white endive, marigold flowers, and salt.
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