Put into a stewpan a little fat bacon cut small, the same quantity of lean veal, some parsley and eschallots chopped together, and season with pepper, salt, and beaten spice. Then add six french beans, twelve heads of asparagus, six mushrooms chopped, and a little lemon juice. Stew the ingredients gently for ten minutes, then put them into a marble mortar, add a little cream, breadcrumbs, and yolk of egg, pounded well together. Then roll out puff paste half an inch thick, cut it into square pieces, fill them with the forcemeat, fold them, run a jagger iron round to form them like a puff, and fry them in boiling lard. Let them be of a brown colour, and drain them dry; then serve them up with sauce under them, made with a little cullis, lemon pickle, and ketchup.
Rammequins.
Put into a pan four ounces of grated parmezan cheese, two ounces of fresh butter just warm, two yolks of eggs, a little parsley and an eschallot chopped fine, one anchovie picked and rubbed through a hair sieve, some cream, pepper, and salt, a small quantity of each, and beat them well together with a wooden spoon. Then make paper cases of three inches long, two inches wide, and two inches deep, and fill them with the mixture. Then whisk the whites of two eggs to a solid froth, put a little over the mixture in each case, and bake them either in an oven, or on a baking plate over a fire with a stewpot cover over them. Serve them up as soon as they are done.
To dress part of a Wild Boar.
Put into a braising pan fourteen pounds weight of the boar; add to it a bottle of red port, eight onions sliced, six bay leaves, cayenne pepper, salt, a few cloves, mace, allspice, and two quarts of veal stock. Stew it gently, and when tender take it out of the liquor, put it into a deep dish, and set it in an oven. Then strain the liquor, reduce it to one quart, thicken it a little with passed flour and butter, and season it to the palate with lemon pickle. Let it boil ten minutes, skim it clean, pour it over the meat, and serve it up.
Plovers Eggs, to be served up in different ways.
Boil them twenty minutes, and when they are cold peel and wipe them dry; then lay them in a dish and put chopped savory jelly round and between them, and slices of lemon and bunches of pickled barberries round the rim of the dish. Or they may be served up in ornamental paper or wax baskets, with pickled parsley under them, and either peeled or not. Or they may be sent to the table hot in a napkin.
Buttered Lobsters.
Boil two lobsters till half done; then take off the tails, cut the bodies in halves, pick out the meat, and leave the shells whole. Then break the tails and claws, cut the meat very small, put it into a stewpan with a table spoonful of the essence of ham, two ounces of fresh butter, consumé and cream half a gill of each, a little beaten mace, one eschallot and parsley chopped very fine, and a few breadcrumbs. Then mix all together over a fire for five minutes, season to the palate with cayenne pepper, salt, and lemon juice; fill the reserved shells with the mixture, strew fine breadcrumbs over, and bake them gently twenty minutes. When they are to be served up colour the crumbs with a salamander.