Rabbits (White)

Proceed as directed for chickens; but when nearly stewed, season with salt, white pepper, and a little lemon juice ; add a leason (see Sauces) of three eggs; simmer for five minutes, take care not to let it curdle, and serve up hot, with the mace and onion taken out.

Rabbits (Brown)

May be dressed after the manner already described for chickens brown

Neat's Tongues

Boil your tongues till tender, peel and cut them into slices, and fry them in fresh butter. Then pour out the butter, put in as much stock as you may want for sauce, a bundle of sweet herbs, an onion, some pepper and salt, a blade or two of mace, and a glass of white wine. Having simmered all together about half an hour, take out the tongues, strain the gravy, and put both that and the tongues into the stewpan again. Beat up the yolks of two eggs, a little nutmeg grated, and a small piece of butter rolled in flour. Shake all together for four or five minutes, and dish it up.

Tripe (White)

Cut the tripe into small slips, and boil in a little consume (see Sauces), till the liquor is nearly reduced ; add a leason (see Sauces) of two yolks of eggs and cream, salt, cayenne, and chopped parsley : simmer over a slow fire for five minutes, and serve: or instead of the leason, benshamelle and chopped parsley may be added.

Tripe (Brown)

Cut the tripe into triangular shapes; add mushrooms chopped fine, a little scalded parsley chopped, an anchoyy rubbed through a hair sieve, a spoonful of ketchup, browning, and white wine, a gill of cullis (see Sauces), season to the palate With cayenne, white pepper, and salt ; simmer gently till done, and serve hot.

Artichoke Bottoms

These may be fricaseed, either dried or pickled ; if dried, lay them three or four hours in warm water, shifting the water two or three times : have ready a little cream, and a piece of fresh butter, stirred together one way over the fire till it is melted: put in the artichokes, and when hot, serve them up.

Mushrooms

Having peeled and scraped the inside of your mushrooms, throw them into salt and water ; but if buttons, rub them with flannel: take them out and boil them in water, with some salt in it, and when tender, put in a little shred parsley, and an onion stuck with cloves. Toss them up, with a good piece of butter rolled in flour, and add two spoonfuls of thick cream, and a little grated nutmeg; the onion must be taken out before you send your mushrooms to table. Instead of the parsley, you may, if you choose, put in a glass of wine.

Skirrets

Having washed the roots well, and boiled them till they are tender, take off the skin of the roots, and cut them into slices. Have ready a little cream, a piece of butter rolled in flour, the yolk of an egg beaten, a little nutmeg grated, two or three spoonfuls of white wine, a very little salt, and stir all together. Put your roots into the dish, and pour the sauce over them.

Eggs. Boil your eggs hard, and take out some of the yolks whole. Then cut the rest in quarters, yolks and whites together. Set on some stock, with a little shred thyme and parsley in it, and give it a boil or two. Then put in your eggs with a little grated nutmeg, and shake it up with a piece of butter, till of a proper thickness. Fry artichoke bottoms in thin slices, and garnish -with eggs boiled hard, and shred small.

Eggs, with Onions and Mushrooms. Boil the eggs hard, take the yolks out whole, cut the whites in slips, with some onions and mushrooms, and fry the onions and mushrooms. Throw in the whites, and turn them about a little. If there is any fat pour it off. Flour the onions, etc. put to it a little good stock, boil this up, and add pepper and salt, and the yolks.

Cod Sounds. Clean them well, and cut them into small pieces. Boil them tender in milk and water, and put them to drain. Put them into a clean saucepan, and season them with beaten mace and grated nutmeg, and a little white pepper and salt. Pour in a cupful of cream, with a good piece of butter rolled in flour, and keep shaking it till thick enough.