Lambs Tails and Ears.
Scald four tails and five ears very clean, and braise them in a pint of veal stock. When the tails are half done, take them out, egg and breadcrumb them over, and broil them gently. Let the ears be stewed till three parts done, and nearly reduce the liquor; then add cullis, stew them till tender, and serve them up with the sauce in the center of the dish, the tails round them, and a bunch of pickle barberries over each ear. Or the tails and ears may be stewed in a little stock till tender; then add a leason of eggs and cream, and serve them up with twelve heads of large asparagus cut three inches long, boiled till done, and put over plain. Let the heads be preserved as green as possible.
Curried Atlets.
Take slices of throat sweetbreads, and slices of veal or mutton of the same size; put them into a stewpan with a bit of fresh butter, a table spoonful of currie powder, the juice of half a lemon, and a little salt. Set them over a slow fire, and when they are half done add to them blanched and bearded oysters with their liquor free from sediment. Simmer all together five minutes, lay them on a dish, and when cold put them alternately on small wooden or silver skewers. Then dip them in the liquor, strew fine breadcrumbs on each side, broil them over a clear fire till of a brown colour, and serve them up with some currie sauce under them.
N. B. The slices of sweetbread, oysters, veal, and mutton, to be of an equal number.
To stew Maccaroni.
Boil a quarter of a pound of riband maccaroni in beef stock till nearly done; then strain it and add a gill of cream, two ounces of fresh butter, a table spoonful of the essence of ham, three ounces of grated parmezan cheese, and a little cayenne pepper and salt. Mix them over a fire for five minutes, then put it on a dish, strew grated parmezan cheese over it, smooth it with a knife, and colour with a very hot salamander.
Stewed Cheese.
Cut small into a stewpan cheshire and gloucester cheese, a quarter of a pound of each; then add a gill of lisbon wine, a table spoonful of water, and (if approved) a tea spoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send with it some fresh toasted bread in a toast rack.
To prepare a Batter for frying the following different articles, being a sufficient quantity for one Dish.