Preliminary Hints And Observations

Before you send your meat to the oven, take care to cover it well with butter, fasten it down with strong paper, and bake it well. As soon as it comes from the oven, drain the gravy from the meat, and be careful to pick out all the skins, as otherwise they will hurt the look of the meat, and the gravy will soon turn it sour. Remember always to beat your seasoning well before you put in your meat, and put it in by degrees as you beat. When you put your meat into your pots, press it well, and be sure never to pour your clarified butter over your meat till it is quite cold.

Marble Veal

Boil, skin, and cut a dried tongue as thin as possible, and beat it very well with near a pound of butter, and a little beaten mace, till it be like a paste. Have ready some veal stewed and beat in the same manner. Then put some veal into some potting-pots, thin some tongue in lumps over the veal; but do not lay on the tongue in any form but in lumps, and it will then cut like marble. Fill the pot close up with veal; press it very hard down, and pour clarified butter over it. Remember to keep it in a dry place ; and when sent to table, cut it out in slices.

Geese And Turkeys

Take a fat goose and a fat turkey, cut them down the rump, and take out all the bones. Lay them flat open, and season them with white pepper, salt, and nutmeg, allowing a nutmeg, with the like proportion of pepper, and as much salt as both the spices. When seasoned alover, let the turkey be within the goose, and keep them in seasoning two nights and a day; then roll them up as collared beef, very tight, and as short as possible, and bind it very fast with strong tape. Bake it in a long pan, with plenty of butter, till very tender. Let it lie in the hot liquor an hour; then take it out, and let it stand till next day ; then unbind it, place it in the pot, and pour melted butter over it. Keep it for use, and slice it out thin.

Tongues

Rub a neat's tongue with an ounce of saltpetre, and four ounces of brown sugar, and let it lie two days; then boil it till quite tender, and take off she skin and side bits. Cut the tongue in very thin slices, and beat it in a marble mortar, with a pound of clarified butter, and season it to the taste with pepper, salt, and mace. Beat all as fine as possible, then put it close down into small potting-pots, and pour over them clarified butter.

Or, take a dried tongue, boil it till tender, and then peel it. Take a goose and a large fowl, and bone them ; take a quarter or an ounce of mace, the same quantity of olives, a large nutmeg, a quarter of an ounce of black pepper, and beat all well together; add a spoonful of salt, and rub the tongue and the inside of the fowl well with them. Put the tongue into the fowl, then season the goose, and fill it with the fowl and tongue, and the goose will look as if it were whole. Lay it in a pan that will just hold it, melt fresh butter enough to cover it, send it to the oven, and bake it an hour and a half; then uncover the pot, and take out the meat. Carefully drain it from the butter, lay it on a coarse cloth till cold, then take off the hard fat from the gravy, and lay it before the fire to melt. Put the meat again into the pot, and pour the butter over it. If there is not enough, clarify more, and let the butter be an inch above the meat. It will keep a great while, cut fine, and look beautiful; but must be cut crossways quite down. Observe, in potting it, to save a little of the spice to throw over it before the last butter is put on, otherwise the meat will not be sufficiently seasoned.