Red Beef For Slices

Take a piece of thin flank of beef, and cut off the skin; then rub it well with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of saltpetre, and a pound of moist sugar, pounded in a marble mortar, Put it into an earthen pan, and turn and rub it every day for a week; then take it out of the brine, wipe it, and strew over pounded mace, cloves, pepper, a little allspice, and plenty of chopped parsley and a few eschalots. Then roll it up, bind it round with tape, braise it till tender, press it in like manner as collared pig, and when it is cold, cut into slices., and garnish with pickled barberries.

Savory Jelly

Take the liquor, when cold, that either poultry ox meat was braised in, or some veal stock, taking care it be very free from fat. Make it warm, and strain it through a tamis sieve into a clean stew-pan; then season it to the palate with salt, lemon pickle, cayenne pepper, and tarragon or plain vinegar. Add a sufficient quantity of dissolved isinglass to make it of a proper stiffness, and whisk into it plenty of whites of eggs, a small quantity of the yolks and shells, and add a little liquid of colour. Then set it over a fire, and when it boils let it simmer a quarter of an hour, and run it through a jelly bag several times till perfectly bright.

Aspect Of Fish

Put into a plain tin or copper mould warm savory jelly about an inch and a half deep; then take fresh smelts turned round, boil them gently in strong salt and water till done, and lay them on a drainer. When the savory jelly in the mould is quite cold, put the smelts upon it with the best side downwards; then put a little more jelly just lukewarm over the fish, and when that is cold fill the mould with more of the same kind. When it is to be served up dip the mould in warm water, put the dish upon the jelly, and turn it over.

N. B. Pieces of lobsters, fillets of soles, etc, may be done in the same manner.

Aspect Of Meat Or Fowl

Bone either a shoulder of lamb or a fowl, and season the inside with pepper, salt, and a little beaten spice; then put into it some light forcemeat, sew it up, blanch, and then braise it in stock. When it is done lay it on a dish with the breast downward to preserve it as white as possible; and when the jelly which is in the mould is quite stiff, work on it a sprig or star with small slips of ham, pickle cucumber, breast of fowl, and omlets of egg white and yellow; then set it with a little jelly, and when cold put the meat or poultry upon it, and till the mould with lukewarm jelly. When it is to be served up turn it out as the aspect of fish.

N. B. In the same manner may be done pieces of meat or poultry without forcing.

Canopies

Cut some pieces of the crumb of bread about four inches long, three inches wide, and one inch thick, and fry them in boiling lard till of a light brown colour; then put them on a drainer, and cut into slips some breast of fowl, anchovies picked from the bone, pickle cucumbers, and ham or tongue. Then butter the pieces of bread on one side, and lay upon them alternately the different articles till filled. Trim the edges, and put the pieces (cut into what form you please) upon a dish with slices of lemon round the rim, and serve in a sauce boat a little mixture of oil, vinegar, cayenne pepper, and salt.

Salmagundy

Chop small and separately lean of boiled ham, breast of dressed fowl, picked anchovie, parsley, omlets of eggs white and yellow (the same kind, as for garnishing), eschalots, a small quantity of pickled cucumbers, capers, and beet root. Then rub a saucer over with fresh butter, put it in the center of a dish, and make it secure from moving. Place round it in partitions the different articles separately till the saucer is covered, and put on the rim of the dish some slices of lemon.