Take a quart of white wine, season the capon with salt, cloves, and whole pepper, a few shallots, and then put the capon in an earthen pan; you must take care it has not room to shake; it must be covered close, and done over a slow charcoal fire.
CHICKEN CROQUETTES.
Gargilius, sleek, voluptuous lord,
A hundred dainties smoke upon his board;
Earth, air, and ocean ransack’d for the feast,
In masquerade of foreign olios dress’d.
Warton.
Reduce two spoonfuls of veloute or sauce tournée, and add to the yolks of four eggs; put to this the white meat of a chicken, minced very small, and well mixed with the sauce; take it out, and roll it into balls, about the size of a walnut; roll them in breadcrumbs, giving them an elongated form; then beat them in some well-beaten egg; bread them again, and fry them of a light brown.
LEG OF MUTTON.
But hang it, to poets, who seldom can eat,
Your very good mutton’s a very good treat.
Goldsmith.
Cut off the shank bone, and trim the knuckle, put it into lukewarm water for ten minutes, wash it clean, cover it with cold water, and let it simmer very gently, and skim it carefully; a leg of nine pounds will take two and a half or three hours, if you like it thoroughly done, especially in very cold weather.
The liquor the mutton is boiled in, you may convert into good soup in five minutes, and Scotch barley broth. Thus managed, a leg of mutton is a most economical joint.