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Serve them up with truffles, morels, mushrooms, cockscombs, forc'd-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course. To make POVERADE. Take a pint of good gravy, half a jill of elder vinegar, six shalots, a little pepper and salt, boil all these together a few minutes, and strain it off.
You must send up the mutton chops in the dish with the hotch-potch. When there are no pease to be had, you may put in the heads of asparagus, and if there be neither of these to be had, you may shred in a green savoy cabbage. This is a proper dish instead of soop. To make MINC'D COLLOPS. It is proper for either side-dish or top-dish. To make white Scotch Collops another Way.
Let your sauce be no thicker than cream, which pour upon your chickens. Garnish your dish with sippets, mushrooms, and slices of lemon. They are proper for a side-dish or a top-dish either at noon or night. How to boil a TURKEY.
Garnish your dish with lemon and sippets, and serve it up hot. This is proper for either side-dish or top-dish, noon or night. To make VINEGAR another Way.
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