Let it be observed that turkies, chickens, and meats, intended to be plain boiled, should be soaked in cold water, and put afterwards into plenty of boiling pump water, kept skimmed, and preserved as white as possible. The time they will take dressing depends on a little practice, as in roasting.

Be particular in trimming the meals neat, and in trussing the poultry. The carving likewise should be carefully attended to, which is frequently expressed by the phrase of cutting into pieces.

Fowl Stewed With Rice

Truss a pullet as for boiling and stew it with a pint of veal broth till tender, and the liquor nearly reduced, with two blades of mace and some slices of onions. In the mean time wash, pick, and boil till half done, a quarter of a pound,of rice; then strain it and add three ounces fresh butter, cayenne pepper, and salt to the palate, simmer it over a fire till done; then put the fowl into the center of a dish, the rice over it, and serve it up with benshamelle sauce over the rice, and likewise some leaves of baked puff paste to be put round.

Scolloped Potatoes With Mutton, Etc

Mould scollop shells with mashed potatoes, put them into a quick oven to bake of a good colour; then have ready some stewed mutton or beef collops well-seasoned; put them into the shapes, and serve them up very hot, or the col-lops may be put into the shapes of the potatoes, and covered with the same. Then bake and serve up with some cullis under.

Artichoar Bottoms With Forcemeat

Take six bottoms of artichoaks boiled and cleaned, wipe them dry, wash them afterwards with yolk of egg, put some light forcemeat over the egg, and upon that another bottom: then dip each double into yolk of egg, and strew fine bread crumbs over, fry them in boiling lard: when of a brown colour, drain dry, and serve them up with fried parsley round, or some good cullis under.

Broiled Beef Steaks

Take a small fat rump of beef, and cut off the fillet and the first two or three steaks; then cut the remainder into steaks also, and cut the skin from the fat. Beat them with a chopper, and season with pepper and salt just before they are to be put on the gridiron, which should be well cleaned, and the steaks frequently turned. When they are done according to desire, serve them up on a hot dish with a little gravy under some scraped horseradish, chopped eschalots, and pickles., on small plates, and oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried,

N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling.

Beef Steak Pudding

Take flour, chopped suet, some milk, a Hide Salt, and one egg, and mix than well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Then trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a middling size) two hours; and when it is to be served up put into it a little cullis and ketchup.

Ribs Of Beef With Oysters

Take a piece of beef, two ribs, bone it, after-Wards roll it round like a fillet of veal, and put forcemeat or stuffing in the middle, bind it round with tape; then cover it with veal cowl and paper, roast it, and ten minutes before it is to be served to table, take the cowl off: let the beef become a nice brown colour, and serve it up with oyster sauce round it, made in the same manner as for beefsteaks.

Oyster Sauce For Beef Steaks

Blanch a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with India soy and ketchup, a small quantity of each, a gill of cullis, a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the palate with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently live minutes.

Glaized Sweetbreads

Lard very neat two heart sweetbreads, then blanch and braise or roast them; and when they are to be served up, glaize the top part, and put shewed endive under them, or truffle sauce,

Sweetbreads En Erison

To be done in the same manner as neck of veal, which see,

Stewed Giblets Plain

Cut two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them into a stewpan

With half a pint of stock, cover the pan close, simmer over a slow fire till three parts done and the liquor nearly reduced, then add good seasoned cullis, and stew them till tender.

Stewed Giblets With Peas

Proceed as with the above, except, instead of plain cullis, take a pint of shelled young green peas, and sweat them till three parts done with a bit of fresh butter and a little salt; then add some cullis, put them to the giblets, and stew them till tender. If requisite put a little liquid of colour,

Green Truffles For A Dish

Well clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently half an hour. When they are to be served up, drain them dry and put them into a folded napkin They are to be eaten with cold fresh butter, or with oil, vinegar, and cayenne pepper.

N. B. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, etc.