How To Broil Eggs

First put your salamander into the fire, then cut a slice round a quartern loaf, toast it brown and butter it, lay it on a dish, and set it before the fire; poach 7 eggs just enough to set the whites, take them out carefully and lay them on your toast, brown them with the salamander, grate some nutmeg over them, and squeeze Seville orange over all. Garnish with orange cut in slices.

How To Mince Veal

Take underdone veal and shred as fine as possible, then take some beef gravy, dissolve in it the quantity of a hazel nut of cavear to 1/2 lb. of meat; put into the gravy the minced veal, and let it boil not above a minute, pour it into a soup plate or dish upon sippets of toasted bread, and garnish with pickled cucumbers, or with slices of broiled bacon.

How To Dress A Mock Turtle

Take a calf's head with the skin on, cut off the horny part in thin slices, put in the brains and the giblets of a goose well boiled; have ready between 1 quart and 3 pints of strong mutton or veal gravy, with 1 pint of Madeira wine, 1 large teaspoonful of cayenne pepper, half the peel of a large lemon shred very fine, a little salt, the juice of 2 lemons; stew all these together till the meat is very tender, which will be in about an hour and a half; then have ready the shell of a turtle edged with a paste of flour and water hardened in the oven; put in the ingredients, and set it in the oven to brown, and when that is done garnish the top with yolks of hard-boiled eggs and forced meat balls.

How To Hash Cold Fowl

Cut up your fowl into small pieces, put them in a stew-pan with a blade or two of mace, and a little shred lemon peel; dredge on a little flour and throw in some gravy; when it begins to simmer, put in a few pickled mushrooms, and a lump of butter rolled in flour; when it boils give it a toss or two, and pour into the dish. Garnish with sliced lemon and barberries.

How To Fricassee Pigeons

Prepare some pigeons, quarter and fry them; take some green pease and fry them also till they be like to burst, then pour boiling water upon them, and season the liquor with pepper, salt, onions, garlic, parsley, and vinegar; thicken with yolks of eggs.

Ragoo Of Cock's Combs, Cock's Kidneys, And Fat Livers

Take a stew-pan, put in some butter, a bunch of sweet herbs, some mushrooms and truffles, put it for a minute over the fire, flour it, moisten it with broth, season with salt and pepper, let it stew a little, then put in the cock's combs, kidneys, fat livers, and sweet herbs; let your ragoo be palatable, thicken it with the yolks of eggs, serve it for a dainty dish.

How To Make A Fine White Soup

Take a leg of beef and a knuckle of veal, and let them boil at least four hours, then beat 1 lb. of sweet almonds very fine and mix them with some of the broth, then serve with the almonds in it, and sippets of fried bread.

Gravy Soup

Cut 1 lb. of mutton, 1 lb. of veal, and 1 lb. of beef into little pieces, put it into 7 or 8 quarts ot water, with an old fowl beat to pieces, 1 onion, 1 carrot, some white pepper and salt, a little bunch of herbs, 2 blades of mace, and 3 or 4 cloves, some celery, cabbage, endive, turnip, and lettuce. Let it stew over a slow fire till half is wasted, then strain it off for use.

For Making Veal Rolls

Lay some slices of veal on some slices of bacon of the same size, then lay some green forcemeat upon that. Roll them, tie them, and roast them, rub them with the yolks of eggs, flour them and baste them with butter. When done enough lay them in a dish, and have ready some gravy, morels, truffles, and mushrooms; garnish with lemon.