Cut to pieces two or three picked and drawn partridges or pheasants, an old fowl, a knuckle of veal, some lean ham, celeri, onions, turnips, a carrot, and a blade of mace. Put them into a stewpot with half a pint of water, set them over a fire close covered, and steam them till three parts done. Then add three quarts of beef stock, simmer till the ingredients are tender, strain the liquor through a fine sieve, and when cold take the fat clean off, add a little liquid of colour, a small quantity of salt and cayenne pepper, whisk with it two eggs and their shells, clear it over a good fire, and strain it through a tamis cloth; then cut half a middling-sized white cabbage into small slices, scald it, add to the soup, and boil it gently till tender.
Collared Eels.
Skin and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quantity of each. Then roll and bind them tight with tape, put them into a stewpan with a pint of veal stock and a little lemon juice, simmer them over a fire till done, put them on a dish, skim the liquor free from fat, season with salt to the palate, clear it with two eggs, strain it through a tamis cloth, boil it down gently till of a strong jelly, and put it into a bason. When the eels are cold, take off the tape, trim the ends, wipe them dry, serve them up with the chopped jelly round them, a few bunches of pickled barberries on their tops, and slices of lemon round the rim of the dish.
N. B. Should the liquor be pale at the time it is cleared, add a few drops of liquid of colour.
White Puddings.
To half a pound of beef marrow chopped fine, add six ounces of jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange flower water, half a pound of the crumb of french bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten. Mix all well together, fill the entrails of a pig three parts full, tie each end, and boil them half an hour.
Sausage Meat.
Take the lean meat of young pork chopped small, and to a pound of it add a pound of the flay and fat chopped, some breadcrumbs, nutmeg, allspice and mace pounded, a small quantity of each, a little grated lemon peel, sage, parsley, thyme, and two eschallots, chopped very fine, an egg beaten, and season with pepper and salt. Mix all well together, with the hands, or pound it in a marble mortar; then make it into cakes and broil it, or put it into the entrails of a pig nicely cleaned.
Calf's Liver roasted.