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Updated: June 10, 2025
In the mean while prepare for them the following Sauce of burnt or brown Butter, seasoned with Sweet-herbs, Salt, Pepper, Nutmeg, and a little Elder-Vinegar, with some Mushrooms stew'd and hash'd; and garnish your Dish, or Plate, with fry'd Bread, Parsley, and fry'd Mushrooms.
The same Gentleman observes, that Amletts with boiled Artichoke Bottoms sliced, Amletts with the Tops of boil'd Asparagus, green Pease boiled, Mushrooms stew'd and sliced, or Truffles, these he tells me are extraordinary.
Take a score or two of the largest oysters you can get, and the yolks of four or five eggs, beat them very well, put to them a little nutmeg, pepper and salt, a spoonful of fine flour, and a little raw parsley shred, so dip in your oysters, and fry them in butter a light brown. They are very proper to lie about either stew'd oysters, or any other fish, or made dishes. OYSTERS in SCALLOP SHELLS.
Some will put in a little Mushroom Gravey, with the Water, and the other Ingredients, which is yet a very good way. Stew'd Beef-Steaks. From the Spring-Gardens at Vaux-Hall, Surrey.
"Boy, he think Ah ain't got no use foh boys," he chuckled. "Hee-ha ha! Ah fool 'em. Stew'd, he say, 'Frank, am you with us o' without us? He say, 'Am you gwine like one ol' lobscozzle idjut git cook's pay all yo' life? "'Well, Ah says, 'what pay you think Ah'm gwine fob to git? Cap'n's pay, maybe? 0' gin'ral's pay? Yass, sah. Ef Ah'm cook Ah'm gwine git cook's pay.
But for a white Fricassee, instead of the browning with the Lard and burnt Flower, thicken the Sauces with three or four Yolks of Eggs, and a little Verjuice; or else when the Fricassee is stew'd enough, take off the Fat as much as possible, and toss it up with Cream; this will serve to fricassee Rabbits.
Serve it hot, and garnish with Lemon diced, and red Beet-Roots, Capers, and such like. Thin Beef-Collups stew'd. From Oxford.
Then having some boil'd Turnip cut in dice, flour them and fry them brown; then pour off the Liquor the Beef was stew'd in, and having passed it through a Sieve, thicken it with burnt Butter, and mix your fry'd Turnips with it, and pour all together over your Beef; garnish with Lemon sliced, and Raspings of Bread sifted, and serve it hot, it is an excellent Dish. Neck of Mutton ragou'd.
This is eaten, either with Orange-Juice and Salt, or if Oysters are at hand, as they are about many Farms in England, they may be stew'd gently with a little White Wine, Spice, and a little Butter, which will make an agreeable Sauce for it.
At this Season, Cyders, Mussels, Cockles, and such kind of Shell-Fish are good and in Season; as for the Oyster, it is not only to be eaten raw, but makes an agreeable Dish stew'd, or in Scallop-Shells; and besides, being useful in many Sauces, are extremely good when they are well pickled.
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