The German Way Of Dressing Fowls

Take a turkey or fowl, stuff the breast with what forcemeat you like, fill the body with roasted chestnuts peeled, and lay it down to roast. Take 1/2 pint of good gravy, with a little piece of butter rolled in flour; boil these together with some small turnips and sausages, cut in slices, and fried or boiled; garnish with chestnuts. You may dress ducks the same way.

How To Fry Beefsteaks

Take rump steaks, beat them very well with a roller, fry them in J pint of ale that is not bitter, and whilst they are frying, for your sauce, cut a large onion small, a very little thyme, some parsley shred small, some grated nutmeg, and a little pepper and salt; roll all together in a piece of butter, and then in a little flour, put this into the stew-pan, and shake all together. When the steaks are tender, and the sauce of a fine thickness, dish them up.

How To Fry Sausages With Apples

Take 1/2 lb. of sausages and 6 apples, slice 4 about as thick as a crown, cut the other 2 in quarters, fry them with the sausages of a fine light brown, and lay the sausages in the middle of the dish, with the apples round; garnish with the quartered apples.

Stewed cabbage and sausages fried is a good dish; then heat cold peas pudding in the pan, when it is quite hot, heap it in the middle of the dish, and lay the sausages all round edgeways and one in the middle at length.

How To Make Scotch Collops

Dip slices of lean veal in the yolks of eggs that have been beaten up with melted butter, a little salt, some grated nutmeg, and grated lemon peel.

Fry them quick, shake them all the time to keep the butter from oiling. Then put to them some beef gravy and some mushrooms, or forced meat balls. Garnish with sausages and sliced lemon, and slices of fried bacon.

How To Jug A Hare

Having skinned your hare, turn the blood into a jug; then cut the hare in pieces, but do not wash it; cut 3/4 lb. of fat bacon into thin slices; pour upon the blood about 1 pint of strong old pale beer; put into the jug 1 middling-sized onion, stuck with 3 or 4 cloves and 1 bunch of sweet herbs, and having seasoned the hare with pepper, salt, nutmeg, and lemon peel grated, put in the meat, a layer of hare and a layer of bacon; then stop the jug close, so that the steam be kept in entirely; put the jug into a kettle of water over the fire, and let it stew three hours, then strain off the liquor, and having thickened it with burnt butter, serve it up hot, garnished with lemon juice.

How To Spitchcock Eels

You must split a large eel down the back, and joint the bones, cut it in two or three pieces, melt a little butter, put in a little vinegar and salt; let your eel lay in it two or three minutes, then take the pieces out, roll them in bread crumbs, and broil them of a fine brown. Let your sauce be plain butter, with the juice of a lemon, or good gravy with an anchovy in it.