How To Fry Cold Veal

Let the veal be cut into very thin slices, and dipt in yolks of eggs, beaten first, and then in crumbs of bread mixt with a few sweet herbs, and shredded lemon-peel: put them into the pan with hot fresh butter just enough to fry them: while this is doing, let there be a little gravy made with the bone of the veal; when it is fry'd enough, take it out with a fork, and lay it in a dish before the fire; make a little flour into the pan, shake it round, and pour the gravy into it: afterwards pour the liquor over the veal, and garnish with lemon.

How To Make Collops Of Cold Beef

Take the inside of a sirloin of beef, or any tender part, without the fat; cut it into bits, put as much water into a stew-pan as will do for sauce, with an onion cut small, a bundle of sweet herbs, and a little pepper and salt; when the water boils, put in the beef, with a piece of butter rolled in flour, and shake it round; take out the herbs as soon as the sauce is of a proper thickness, and pour the whole into a dish.

How To Make A Salmagundy

Take some cold pork, veal, and fowl, and mince them very small; as also a red herring without the bones, hard eggs, apples, an onion, cucumber, pickled red cabbage, boiled parsely, and sellery; cut and chop these very small, mix them and lay them in a heap in dish; garnish with pickles, nasturtium flowers, and lemon.

N. B. It is not necessary to use the meat only before mentioned, but any thing you have will do, because the herring, apples, and onions are the molt essential part; the rest may be varied at pleasure.

How To Make A Curious Tansey

Take as much spinage and tansey, in equal parts, as will yield half a pint of juice; then take the yolks of sixteen eggs, and the whites of twelve, beat them well together, and mix them with a pint of cream, the juice, and a little sugar; put the mixture into a frying-pan rub'd with butter, set over a gentle fire, and stir it till it is thick; and when it is baked enough on one side, turn the other, very carefully to prevent its breakings : when it is enough, put it into a dish, and squeeze an orange over it, strewing on some sugar.

How To Make A Squab-Pie

Cover the dish all over with a good crust, and place a layer of sliced apples at the bottom, with some sugar strew'd over them; over these lay-chops off a loin of mutton, well seasoned with pepper and salt: put a layer of apples over the chops, and a layer of sliced onions over these; then another layer of mutton, and then apples and onions; pour in a pint of water, lay a lid over the pie, and bake it. This pie is much admired in the west of England.

How To Make A Cheshire Pork-Pie

Cover the dish with a good crust, and put in pork steaks, seasoned with pepper, salt, and nutmeg : place a large layer of apples over this, with sugar enough to sweeten the pye; then another layer of pork, and half a pint of mountain wine, with some butter at the top: close up the pye with the lid, and bake it.