Large Pigs' Feet And Ears

Scald and clean them; split the feet, and tie them together with string: having put them into a pot covered with water, let them boil; skim clean, and add a little thyme, onions, eschalots, two cloves of garlic, two bay leaves, whole pepper, two blades of mace, allspice, and salt: stew till tender ; take them up, and put them in an earthen pan for use: when wanted, take any number, put them into a stewpan with a bit of fresh butter, a little chopped parsley, thyme, eschalots, pepper, salt, and lemon juice : shake them about in the stewpan till they have imbibed all the flavour of the herbs, and are sufficiently done; take them up, brush them -with yolk of egg, strew grated bread over them, and broil over a gentle fire: cut the ears in slices, put them into a stewpan for ten minutes with a good seasoned coulis (see Sauces), and serve with the feet over them.

Goose A La Royale

Having boned the goose, stuff it with the following force-meat : twelve sage leaves, two onions, two apples, shred all very fine; mix with grated bread, four ounces of beef marrow, two glasses of port wine, grated nutmeg, pepper, salt, shred lemon peel, and four yolks of eggs : sew up the goose; fry in butter of a light brown ; and put it into a stewpan with two quarts of good stock, letting it stew two horn's, and till the liquor is nearly consumed : take up the goose ; strain the liquor, and skim off the fat, adding a spoonful of lemon pickle, the same quantity of browning and port wine, a tea-spoonful of essence of anchovy, beaten mace, cayenne, and salt: give it a boil, and serve over the goose.

Ducks A La Mode

Cut a couple of fine ducks into quarters, and fry them in butter till they are a little brown : pour out all the fat, dust a little flour over them, and put in half a pint of good stock, a quarter of a pint of red wine, an anchovy, two eschalots, and a bundle of sweet herbs. Cover close, and let them stew a quarter of an hour. Take out the herbs, skim off the fat, and let your sauce be as thick as cream.

Ducks A La Braise

Having singed and dressed your ducks, lard them quite through with bacon rolled in shred parsley, onions, thyme, pepper, salt, and beaten mace. Put a few slices of fat bacon in the bottom of a stewpan, the same of gammon of bacon or ham, two or three slices of beef or veal, and lay your ducks in with their breasts downwards. Cover the ducks with slices the same as you put under them, and cut in a carrot or two, a turnip, a head of celery, an onion, four or five cloves, a blade of mace, and a little whole pepper. Cover them close down, and let them simmer a little over a gentle fire till the breast is of a light brown : add some good stock, cover them down again closely, and stew them gently till enough, and the liquor is nearly consumed, which will require two or three hours: take some parsley, an onion or eschalot, a few gerkins or capers, and two anchovies; chop all very fine, and put them in a stewpan, with the liquor from the clucks, a little browning, and the juice of a lemon. Boil it up, and cut the ends of the bacon even with the breasts of your ducks. Lay them on your dish, pour the sauce hot upon them, and serve them up.