Meat Cake.
Cut the fillet from the inside of a rump of beef into small pieces, also lean veal, and pound them very fine in a marble mortar. Then add a little lemon juice, pepper, salt, chopped parsley, basil, thyme, mushrooms, savory, and eschallots, a small quantity of each; some beaten spices, and yolks of eggs a sufficient quantity to bind it. Then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice. Have ready a stewpan or a mould lined with bards of fat bacon, fill it with the mixture, press it down, put on the top bay leaves and a little rhenish wine, cover it with bards of bacon, put it into a moderate oven, and bake it thoroughly. When it is cold turn it out of the mould, trim it clean, set it on a dish, put chopped savory jelly round it, and a small modelled figure on the top; or the whole of the cake may be modelled.
Collared Pig.
Bone the pig; then have ready some light forcemeat, slips of lean ham, pickled cucumbers, fat bacon, white meat of fowl, and omlet of eggs white and yellow. Season the inside of the pig with beaten spices; then lay on them the forcemeat, and on that the slips of the above different articles alternately; after which roll it up, put it into a cloth, tie each end, sew the middle part, put it into a stewpan with a sufficient quantity of stock to cover it, and stew it two hours and a half. Then take it out of the liquor, tie each end tighter, lay it between two boards, and put a weight upon it to press it. When cold take it out of the cloth, trim and serve it up whole, either modelled or plain, or cut into slices, and put chopped savory jelly round.
N. B. In the same manner may be done a breast of veal, or a large fowl.
Red Beef for Slices.
Take a piece of thin flank of beef, and cut off the skin; then rub it well with a mixture made with two pounds of common salt, two ounces of bay salt, two ounces of salt petre, and half a pound of moist sugar, pounded in a marble mortar. Put it into an earthen pan, and turn and rub it every day for a week; then take it out of the brine, wipe it, and strew over pounded mace, cloves, pepper, a little allspice, and plenty of chopped parsley and a few eschallots. Then roll it up, bind it round with tape, boil it till tender, press it in like manner as collared pig, and when it is cold, cut into slices, and garnish with pickled barberries.
Savory Jelly.
Take the liquor, when cold, that either poultry or meat was braised in, or some veal stock, taking care it be very free from fat. Make it warm, and strain it through a tamis sieve into a clean stewpan; then season it to the palate with salt, lemon pickle, cayenne pepper, and tarragon or plain vinegar. Add a sufficient quantity of dissolved isinglass to make it of a proper stiffness, and whisk into it plenty of whites of eggs, a small quantity of the yolks and shells, and add a little liquid of colour. Then set it over a fire, and when it boils let it simmer a quarter of an hour, and run it through a jelly bag several times till perfectly bright.
Aspect of Fish.