Livers

Take as many livers as you would have for your dish. The liver of a turkey, and six fowl livers, will make a pretty dish. Pick the galls from them, and throw them into cold water. Put the livers in a saucepan with a quarter of a pint of stock, a spoonful of mushrooms, either pickled or fresh, the same quantity of ketchup, and a piece of butter the size of a nutmeg, rolled in flour. Season to your taste with pepper and salt, and let them stew gently ten minutes. In the meantime broil the turkey's liver nicely, and lay it in the middle, with the stewed livers round it. Pour the sauce over all, and serve.

Mushrooms

Peel some large mushrooms, and take out the inside. Broil them on a gridiron, and when the outside is brown, put them in a tossing-pan, with stock (see Sauces), sufficient to cover them : let them stand ten minutes, add a spoonful of port wine, the same of browning, and a very little eschalot vinegar. Thicken with butter and flour, and boil a little. Serve it up with sippets round the dish.

Artichoke Bottoms

Let them lie in warm water for two or three hours changing the water. Put to them some good gravy, mushroom ketchup, or powder, cayenne and salt. Thicken with a little flour, and boil all together.

Asparagus

Scrape one hundred of grass very clean, and throw it into cold water; then cut it as far as it is good and green, about an inch long, and take two ends of endive, clean picked and washed, and cut very small; a young lettuce, clean washed, and cut small, and a large onion peeled and cut small. Put a quarter of a pound of butter into a stewpan, and when melted, throw in the above ingredients. Toss them about, and fry them ten minutes; then season with a little pepper and salt, shake in a little flour, toss them about, and pour in half a pint of veal stock. Let them stew till the sauce is very thick and good, and then pour all into your dish. Garnish the dish with a few of the little tops of the grass.

Cucumbers

Take two cucumbers and two onions: slice and fry them in a little butter : drain them in a sieve, and put them into a saucepan ; add six spoonsful of stock, two of white wine, and a blade of mace. Let them stew five or six minutes ; and take a piece of butter the size of a walnut, rolled in flour, a little salt and cayenne pepper. Shake them together, and when thick, serve up.

Cauliflowers

Wash a large cauliflower very clean, and pick it into pieces as for pickling : take brown cullis, and stew till tender : season with pepper and salt, and put them into the dish with the sauce over them.

Muscles

Melt a little butter in a stewpan, take the muscles out of their shells, fry them a minute with a little chopped parsley; shake over them a little flour, put in a little cream, white pepper, salt, nutmeg, and lemon juice. Boil them up. If they are to be brown, put good gravy instead of cream.

Another Method

When the muscles are well cleaned, stew them without water till they open. Take from them the shells, and save the liquor. Put into a stewpan a bit of butter, with a few mushrooms chopped, a little parsley, and a little grated lemon peel: stir this a little about, put in some stock, with pepper and salt; thicken with a little flour, boil it up, put in the muscles with a little liquor, and let them be hot. When muscles are stewed, throw among them half a crown, or any piece of silver; if that be not discoloured, the muscles may be eaten with the greatest safety, without taking any thing out of them, as is the usual method.

Oysters

Blanch two dozen large oysters, and having preserved the liquor, wash and beard them: put into a stewpan, adding stewed mushrooms; a throat sweetbread, blanched and cut into slices; the liquor strained from the sediment; a quarter of a pint of strong veal stock (see Sauces); two spoonfuls of ketchup; one spoonful of lemon pickle; cayenne, and salt to the palate: thicken with butter and flour; add a spoonful of browning; and simmer gently for ten minutes.