16. LOBSTER A'L'ITALIENNE.
Cut the tail of the lobster in square pieces, take the meat out of the claws, bruise the red part of the lobster very fine, stir it in a pan with a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send it up with sippets round your dish.
17. To do CHICKENS, or any FOWL'S FEET.
Scald the feet till the skin will come off, then cut off the nails; stew them in a pot close cover'd set in water, and some pieces of fat meat till they are very tender; when you set them on the fire, put to them some whole pepper, onion, salt, and some sweet herbs; when they are taken out, wet them over with the yolk of an egg, and dridge them well with bread-crumbs; so fry them crisp.
18. LARKS done in JELLY.
Boil a knuckle of veal in a gallon of water till it is reduced to three pints, (it must not be covered but done over a clear fire) scum it well and clarify it, then season the larks with pepper and salt, put them in a pot with butter, and send them to the oven; when baked take them out of the butter whilst hot, take the jelly and season it to your taste with pepper and salt; then put the jelly and larks into a pan together, and give them a scald over the fire; so lie them in pots and cover them well with jelly. When you use them, turn them out of the pots, and serve them up.
19. The Fine CATCHUP.
Take three quarts of red port, a pint of vinegar, one pound of anchovies unwash'd, pickle and altogether, half an ounce of mace, ten cloves, eight races of ginger, one spoonful of black pepper, eight ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and four shalots; stew these in a pot, within a kettle of water, one full hour, then strain it thro' a close sieve, and when it is cold bottle it; shake it well before you bottle it, that the sediment may mix. You may stew all the ingredients over again, in a quart of wine for present use.
20. WALNUT CATCHUP.
Take the walnuts when they are ready for pickling, beat them in a mortar, and strain the juice thro' a flannel bag; put to a quart of juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a quarter of an ounce of mace, two nutmegs sliced, one ounce of black pepper, twenty four cloves, and the peels of two Seville oranges, pared so thin that no white appears, boil it over a slow fire very well, and scum it as it boils; let it stand a week or ten days cover'd very close, then pour it thro' the bag, and bottle it.