144. Custard Sauce

For rice or other plain puddings, or with fruit pies, stir a pint of sweet cream in a double saucepan till it boils; beat the yolks of two or three eggs, with a spoonful of cold cream and an ounce of powdered sugar; pour the boiling cream to them, and pour backwards and forwards two or three times to prevent curdling; then set the inner saucepan over the boiling water, and stir it continually one way till it. thickens. Serve in a china basin with grated nutmeg, or pounded cinnamon strewed over the top.

145. Roe Sauce

Boil the soft roes of mackerel, clear away all the skin, and bruise them with the back of a wooden spoon; beat up the yolk of an egg with a little salt and pepper, a little fennel and parsley scalded and chopped fine, rub the whole together, and stir into melted butter. Some people prefer a spoonful of catsup, essence of anchovy, or walnut pickle.

168. Boiled Salt Beef

A piece of beef of fifteen pounds will take three hours, or more, simmering after it has boiled, and it ought to be full forty minutes on the fire before it does boil; skim carefully; put a tea-cup full of the liquor, and garnish with sliced carrots. Vegetables, carrots, turnips, kale, parsnips; sauce, melted butter. Pease pudding is sometimes boiled with salt beef, and the liquor, if not too salt, will make good pease soup. An aitch, or H bone of beef, a round, or ribs salted and rolled, and indeed all other beef, are boiled in the same way. Briskets and other inferior joints require, perhaps, more attention than superior ones; they should in fact rather be stewed than boiled, and in a small quantity of water, by which means, if good meat, they will be delicious eating.

169. Mutton

A leg will take from two to three hours boiling. Accompaniments - parsley and butter, caper sauco, eschalot, onion, turnips, carrots, spinach, etc, and to boiled mutton in general.

170. Neck Of Mutton

As the scrag end takes much longer to boil, some people cut it off and boil it half or three-quarters of an hour before the rest, as it is apt to be bloody, however well washed; you had better skim it well. When it is time to put the best end in, add cold water to check the heat, allowing an hour and a half or three-quarters, after the second boiling up. Cut off some of the fat before dressing, or at least peel off the skin when taken up. For accompaniments, see 169.

171. Shoulder, Boiled

The whole is sometimes boiled, and sometimes cut in half, taking the knuckle part, and leaving the oyster for roasting; it will take not less than two hours slow boiling, though it may not weigh above five pounds. Boil it either plain or in broth, Accompaniment?, 169.

172. Breast, boiled, will require from two and a half, to three hours. Accompaniments, 169.

173. Sheeps' Heads,Plain Boiled

Boil them two hours; before boiling, take out the brains, wash them clean and free from all skin; chop about a dozen sage leaves very small, tie them in a small bag, and let them boil half an hour, then bent them up with pepper and salt, and half an ounce of batter; pour it over the head, or serve in a boat or tureen; skin the tongue before serving. Accompaniments, 169.