Fried Celery

Cut celery heads three inches long, boil them till half done, wipe them dry, and add to the batter. Have ready boiling lard, take out the heads singly with a fork, fry them of a light colour, drain them dry, and serve them up with fried parsley under.

Fried Peths

To be done, and served up, in the same manner "as the above.

Fried Sweetbreads

Let some throat sweetbreads be blanched, then cut into slices, and served up in the like way.

Fried Artichoke Bottoms

Let the chokes be boiled till the leaves can be taken away, then cut the bottoms into halves and fry them in batter as the before mentioned articles; then serve them up with melted butter in a sauce boat with a little ground white pepper in it.

Fried Tripe And Onions

Cut the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them in boiling lard. When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner. Or instead of slips of tripe, pieces of cowheel may be used; and let melted butter be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of vinegar.

Hard Eggs Fried

Let the eggs be boiled five minutes; then peel, wipe them dry, cut them in halves, dip them in batter, and fry them of a light brown colour. Serve them up with stewed spinach under, with a little strong cullis and essence of ham mixed in it.

How To Dress A Lamb's Fry

Scald the fry till half done; then strain, wash, and wipe it dry: dip the pieces in yolks of eggs, and breadcrumb them; fry them in plenty of boiling lard, and serve them up with fried parsley underneath.

Another Way To Dress A Lamb's Fry

Scald the fry as above, and instead of dipping them in egg, fry them in a plain way with a piece of butter till they are of a light brown colour; then drain and sprinkle a little pepper and salt over, and serve them up with fried parsley underneath.

Puffs With Forcemeat Of Vegetables

Put into a stewpan a little fat bacon cut small, the same quantity of lean veal, some parsley and eschalots chopped together, and season with pepper, salt, and beaten spice. Then add six French beans, twelve heads of asparagus, six mushrooms chop-ped, and a little lemon juice. Stew the ingredients gently for ten minutes, then put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together. Then roil out puff paste half an inch thick, cut it into square pieces, fill them with the forcemeat, fold them, run a jagger iron round to form them like a puff, and fry them in boiling lard. Let them be of a brown colour, and drain them dry; then serve them up with sauce under them, made with a little cullis, lemon pickle, and ketchup.

Rammequins

Put into a pan four ounces of grated parmezan cheese, two ounces of fresh butter just warm, two. volks of eggs, a little parsley and an eschalot chopped fine, one anchovie picked and rubbed through a hair sieve, some cream, pepper, and salt, a small quantity of each, and beat them well together with a wooden spoon. Then make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture. Then whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them. Serve them up as soon as they are done.