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Mix one tablespoonful of flour with two of water, stir it into the soup and boil the whole ten minutes. Serve this soup with sippits of toast. Sippits are bits of dry toast cut into a triangular form. A seasonable dish about the holidays.
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.
After this, burn some Butter in a Frying-Pan; and when it is very hot, put in your Cucumbers, and stir them continually till they are brown; then put to them about a Gill of Claret; and when that is well mix'd with them, serve them hot, under roast Mutton or Lamb; or else, serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef Gravey. To Farce Cucumbers. From the same.
Mix these together, and grate a little Lemon-Peel upon it, and add a little Anchovy Liquor to it, with some Oil; and put a little Lemon-juice to it, or Vinegar, with some Pepper and Salt, serve it upon Sippits, garnish'd with sliced Lemon. These may be butter'd in Shells as the Former, but the first is rather the best. To make artificial Lobsters. From the same.
Roast a Pig till it is hot; then take off the Skin and cut it in pieces; then take some White Wine and good Gravey, and stew it with an Onion, some Pepper, Salt, some Nutmeg, a little sweet Marjoram, and some Elder Vinegar, with some Butter; and when it is enough, lay it upon Sippits, and garnish with sliced Lemon. To stew a Pig another way. From the same.
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