Almond Paste For Second Course Dishes

Take a pound of sweet, and four ounces of bitter, almonds; blanch them, and make them as dry as you can; put them into a mortar, and pound them well; beat up the whites of three eggs, and wet the almonds with it by a little at a time; when pounded enough, rub it through a tammy-sieve; then get a small preserving-pan, set it over a stove (not very fierce), then put the almonds in the pan, stir in a pound of very fine sifted treble-refined sugar, or as much as will bring it to a paste consistence ; take it out of the preserving-pan, and put it between two plates to sweat; when cold, make it into what shapes you think proper. There are shells of different sorts for almond paste. Make some into cups, like coffee-cups, and cream jugs, etc.

Woodcock Pie Cold

Pass the woodcocks off in a little butter and good Stock, raise a pie, put some farce in the bottom, and a few slices of veal from the fillet, and upon that some more farce, and then the woodcocks ; season them with chopped parsley, shalots, mushrooms chopped very line, pepper, and salt, a very little line spice and Cayenne pepper; cover the woodcocks over with farce, then with sheets of bacon ; finish the pie, and put it into the oven ; it will take three hours to bake; when done, have some stock of the very best sort, and about a pint of sherry to a pie that contains twelve woodcocks, and three parts stock to one of wine; put it in the pie while hot; be careful not to let any of the fat spill over the sides of the pie, for this reason; it soaksin to the woodcocks and makes them mellow, and helps the flavour.

N. B. Snipes will answer the same as woodcocks, only they will take less doing, of course.

Mince Pies

Seven pounds of currants, rubbed and picked very clean, and three pounds and a half of beef suet, chopped very fine, three pounds and a half of the lean of a sirloin of beef minced raw, very fine, three pounds and a half of apples, chop-ped very fine, (they should be the lemon

N pippin), half a pound of citron, cut in very small pieces, half a pound of lemon-peel, half a pound of orange-peel, cut like the citron, two pounds of fine moist sugar, one ounce of fine spice, (such as cloves, mace, nutmegs, and cinnamon, all pounded together and sifted), the rind of four lemons, and four Seville oranges; all these to be rubbed together until well mixed; then put it into a deep pan; put. over it one bottle of brandy, one of white wine (of the sherry kind), the juice of the lemons and oranges that have been grated ; mix the wine and brandy together in a bason, and lemon and orange juice; pour half over, and press it down tight with your hand; then add the other half, and let it remain at the top, to soak in by degrees; cover it up; it should be made six weeks before it is wanted; the pans are sheeted with puff-paste, and covered with the same: about ten minutes will bake them.

Small Mutton Pies

Raise as many small pies as the dish will hold; cut the fillet of a neck of mutton, and some fat; take all the skin and sinews from it, and mince it very fine with your knife, (not with the chopping knife); put about a spoonful of stock into a stewpan with the mutton, mix a little chopped shalot, mushrooms, parsley, and a very little pepper and salt; add it to the meat, and set it on the fire for a few minutes, stirring it all the while; take it off to cool; then fill the pies; they will take about half an hour baking; with the meat that is left, put as much coulis and stock as you think will fill the pies up; when they are baked, cut the tops off, and fill them with it; dish them on a napkin.

N. B. All pastry should be dished on napkins.