Sweetbreads ('Brown)

Take throat sweetbreads, previously blanched and cut into slices; morels blanched and cut in halves ; stewed mushrooms ; egg balls (see Sauces) ; artichoke bottoms or Jerusalem artichokes, parboiled and cut in pieces ; green truffles pared and cut in thick slices, and stewed in stock till nearly reduced; and cocks-combs almost boiled; mix all together, and add coulis (see Sauces), half a pint; port wine, four spoonsful; walnut ketchup, two spoonsful; browning, two spoonsful; cayenne and salt; stew gently for a quarter of an hour, and serve.

Sweetbreads (White)

In a stewpan, put stewed mushrooms, egg balls, slices of blanched throat sweetbreads, cocks-combs nearly boiled, four spoonsful of white wine, a tea spoonful of garlic vinegar, and half a pint of cousume; stew ten minutes, strain the sauce into another stewpan, and reduce over the fire to half the quantity: beat up the yolks of two eggs, a gill of cream, a little mace, white pepper, and salt; and strain through a sieve to the sweetbreads, etc.: simmer for five minutes (but do not boil), and serve.

Leg Of Mutton

Take off all the skin and fat, and cut it very thin the right way of the grain ; then butter your stewpan, and shake some Hour into it. Slice half a lemon, and half an onion, cut them very small, and add a little bundle of sweet herbs, and a blade of mace. Put these and your meat into the pan, stir a minute or two, and then put in six spoonsful of gravy. Have ready an anchovy, minced small, and mixed with some butter and flour. Stir it all together for six minutes, and then dish it up.

Goose

Break the breast bone of the goose, and make it quite flat. When it is skinned, dip it into boiling water; season with pepper, salt, and a little mace beaten to powder: lard, and then flour it all over. Take near a pound of beef suet cut small, put it into a stewpan according to the size of the goose; when melted, and boiling hot, put in the goose. When brown all over, add to it a quart of beef stock (see Sauces), boiling hot, a bunch of sweet herbs, a blade of mace, a few cloves, some whole pepper, two or three small onions, and a bay leaf.

Cover very close, and stew very softly. An hour will do it, if a small one; if a large one, an hour and a half. Make the following ragout for it: some turnips and carrots cut as for a harrico of-mutton, and some onions, all boiled enough, and half a pint of rich beef stock. Put them all into astewpan, with some pepper, salt, and a piece of butter rolled in flour. Let them stew a quarter of an hour. Take the goose out of the stewpan when done, drain well from the liquor it was stewed in, serve in a dish, and pour the ragout over it.

Pigs Feet And Ears

Having stewed the feet and ears in good veal stock, split the feet down the middle, and cut the ears in narrow slices : dip them in yolk of egg and grated bread, and fry brown. Put a little veal stock in a tossing-pan, with a tea-spoonful of lemon-pickle, a large one of mushroom ketchup, the same of browning, and a little salt. Thicken with a lump of butter rolled in flour, and put in your feet and ears. Let them boil gently, and when enough, lay your feet in the middle of the dish, and the ears round them ; then strain your gravy, pour it over them.