| December. | ||
| 1st. Course | ||
| Leg Lamb wth. Spinach | Turbot | Wings and Legs Fowles Glaiz'd |
| Pidgeon Tourte | Hodge Podge | Pickled Beet Roots |
| Pheasant Au Choux | Crimp'd Cods Head | Small Chine Mutton Roast |
| 2d. Course | ||
| Apple Tart wth. Perfumed Cream | Turkey Roast Potted Charr | Pancakes |
| Stew'd Cardoons Brown | Jellies | Lambs Tails wth. Bershamelle |
| Minced Pies | Prawnes Snipes Roast | Potatoe Pudding |
THE
ART of COOKERY.
Beef Stock.
Cut chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve.
Veal Stock, for Soups.
Take a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender, but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent.
N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any height, which will be directed for gravy soups. It frequently happens, likewise, that, if not strictly attended to, it will burn.