Boil a quarter of a pound of riband maccaroni in beef stock till nearly done; then strain it and add a gill of cream, two ounces of fresh butter, a table spoonful of the essence of ham, three ounces of grated parmezan cheese, and a little cayenne pepper and salt. Mix them over a fire for five minutes, then put it on a dish, strew grated parmezan cheese over it, smooth it with a knife, and colour with a very hot salamander.

Stewed Cheese

Cut small into a stewpan Cheshire and Gloucester cheese, a quarter of a pound of each; then add a gill of Lisbon wine, a table spoonful of water, and (if approved) a tea spoonful of mustard. Mix them over a lire till the cheese is dissolved; then have ready a cheese plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send with it some fresh toasted bread in a toast rack.

To prepare a Batter for frying the following different articles, being a sufficient quantity for one Dish.

Take four ounces of best flour sifted, a little salt and pepper, three eggs, and a gill of beer; beatthem together with a wooden spoon or a whisk for ten minutes. Let it be of a good thickness to adhere to the different articles.