How To Dress Chickens With Hog's Tongues

Boil half a dozen chickens, and as many hog's tongues, and peel them; as also a whole cauliflower, in milk and water together, with a good deal of spinage by itself, as green as you can; then lay the cauliflower in the middle of the dish, the chickens round it, and the tongues round the chickens, with the roots outwards: put the spinage in small heaps between the tongues; garnish the dish with little pieces of broiled bacon, and lay a little bit on each tongue.

How To Stew Ducks

Cut two ducks into quarters, and fry them in butter, till they are a little brown; then pour out all the fat, and strew a little flour on the ducks; afterwards pour in half a pint of strong gravy, with a gill of red wine, an anchovy, a bundle of sweet herbs, and two shallots; cover the pan close, and stew them for a quarter of an hour: take out the herbs, and skim off the fat; put the ducks in a dish, and pour the sauce over them; garnish with lemon.

An Agreeable Way To Lake Pidgeons

Season the pidgeons with beaten pepper, mace, and salt; put a bit of butter in the belly of each; then make a batter, with a quart of milk and eggs, and four or five spoonfuls of flour; pour this over the pidgeons, and send it to be baked.

A Curious Method Of Dressing A Hare

First lard the hare, and put a pudding in the belly; then put it into a pot with two quarts of gravy, one of red wine, a whole lemon sliced, a bundle of sweet herbs, some pepper, nutmeg, fix cloves, and a little salt; cover the pot close, and stew the hare over a flow fire till it is almost enough; then take it up, put it in a dish, and strew some crumbs of bread over it, with sweet herbs chopt fine, some grated lemon-peel, and half a nutmeg: let the hare before the fire, and baste it with butter till it is of a light brown; take the fat off the gravy the hare was stew'd in, and thicken it with the yolk of an egg; into which put fix eggs boiled till they are hard, some pickled cucumbers in thin slices; when they are well mixt, pour the sauce into the dish.

How To Force Hogs-Ears

Take half a pound of the crumbs of bread, as much beef suet, a little parsely boiled and chopt fine, some sage, an anchovy, and a little pepper; mix them together, with the yolk of an egg, and stuff the ears with this mixture. You must slit the ears very carefully to make room for the fluffing, and then fill them: flour them, fry them in fresh butter till they are of a fine brown, and pour out all the fat: to four ears allow half a pint of gravy, a glass of white wine, a small onion whole, half a spoonful of mustard, a little pepper, and a bit of butter rolled in flour: put these into the pan, cover it close, and stew them gently for half an hour, shaking the pan now and then: take out the onion, lay them in a dish, and pour the sauce over them.

N.B. The ears must be first half boiled, or soused.

How To Ragoo Oysters

Take two eggs well beaten, a little parsely chopt fine, a little grated lemon-peel, a small nutmeg grated, and a little mace in fine powder; beat these together with a little flour, and put the mixture into a sauce-pan with butter: when it boils, dip the oysters in one by one; then fry them till they are of a light brown; take them out with an egg-slice, and lay them in a dish before the fire i pour the fat out of the pan, and make a little flour over the bottom of it: then, while it is on the fire, rub a bit of butter over it with a knife; this done, put three spoonfuls of the oyster liquor, after it is strained, one spoonful of white wine, and a quarter of a pint of gravy; grate a little nutmeg into the pan, and stir all together; afterwards put in the oysters, toss the pan round, and, when the sauce is of a proper thickness, pour the whole into a dish, and garnish with raspings. Twenty large oysters are enough for the above quantity of batter.