Sausages

The trimmings from the hams, and part of the griskin, fat and lean, an equal quantity should first be cut very fine with a knife, (be careful to take all the sinews out); then chop it very fine with a chopping knife; season it, when done chopping, with pepper and salt, and a little fine spice; put a little sage, chopped very fine, and mix it well after seasoning; then put it either in skins, or a pot ; if in a pot, press it down very hard, and put a little pepper and salt on the top : a pot is the handiest for family use, as it will keep longer: when wanted, roll them up, and fry them in clarified butter.

Sorrel For Winter Use

The sorrel should be picked so as to be very fresh from the stalks, and washed in several waters, as it is very apt to be gritty ; chop it very fine, and squeeze the water from it; then put a bit of butter into a stewpan, a slice of lean ham, and one large onion chopped very fine, about two table spoonfuls of good stock, and then the sorrel; put the stewpan on a stove to simmer till it becomes quite dry ; then put it into a deep sweet-meat pot, and cover it over with hot clarified butter.

A Galentine

Bone a breast of veal, and beat it for five minutes with the flat part of a heavy chopper, to make it roll up the better ; then spread it on a table, and brush the inside with egg; it will take two eggs; then lay a piece of lean ham, cut in long square pieces, the length of the cross-way of the breast of veal, one piece of omelet of yolks of eggs, one white of egg, then a thick row of chopped parsley, lean ham, and omelet, etc.; when well covered, put egg Over it, and sprinkle it well with chopped mushrooms, truffles, shalot, thyme, parsley, pepper, salt, and fine spice; then roll it up very right, and roll the collar up in a cloth, and put it into a brown braise; set it on a stove to boil very slow tor six hours, or until very tender ; then take it up, and put it on a pewter dish, with another of the same size over it, and a heavy weight on the top dish to press it flat ; it should be done two days before it is wanted; then slice it out for supper: it is generally used for ball-suppers: when dished up, put chopped aspic in the middle, and some round the galentine.

N. B. A breast of mutton must be dressed the same way.

Aspic Of Brawn

Put a little aspic in the mould, so as to cover the bottom : when cold, ornament it either with flowers or different coloured omelets ; then put a little more aspic, (but be very careful how you put it in, for, if not done with care, you will disturb the work); when cold, put a little more; then put in the brawn, cut in neat pieces, and fill up the mould with aspic; when cold, turn it out; (dip the mould in milk warm water); garnish with sliced lemon.

Crayfish Pudding

Boil a hundred of crayfish, (put a little salt and vinegar in the water), and pick the flesh from the tails and claws; put them into a mortar, with a quarter of a pound of butter, twelve anchovies, without washing, then the spawn of a lobster; let it be well pounded, and rubbed through a tammy-sieve; then put it into a bason, and break in twelve eggs, only one at a time, and mix that one with the crayfish before you put in another, and so on, till all the eggs are broken in: then put in the crumb of two French rolls that have been soaked in cream; beat them all well together; butter the mould with butter that has been clarified and is three parts cold; put the butter on the mould with a paste brush; put the cray-fish into the mould, and the mould into a stewpan of boiling water, (the water should come half way up the mould); set the stewpan on a stove to boil slowly ; put the cover on, and some lighted charcoal on the cover ; it will take an hour to finish it; turn it out on the dish, and put red Italian sauce round the edge of the dish : garnish with paste.

N.B. The sauce should be white, and made red with the spawn of a lobster: pound it, and rub it through a tammy-sieve ; squeeze a little lemon-juice.

A Grenade

Sheet a mould (that will match the chartreuse) with layers of bacon; put force-meat round the sides, and at the bottom; fill it with any kind of poultry that has been left from last dinner; put the mould into a stewpan of water, then put it in the oven for an hour; turn it out, and put coulis round the sides of the dish.

X. B. Put paste on the top, before it is in the oven, the same as the chartreuse.