Prepare your Morilles as directed in the former Receipt, and boil them in a little Gravey gently; when they begin to be tender, take them out of the Liquor, and flower them very well, then fry them in Hog's-Lard: when they are thus prepared, make a Sauce for them of the Liquor or Gravey the Morilles were stew'd in, season'd with Salt, Nutmeg and a little Juice of Lemmon.
The following Directions I had from a Gentleman in Suffolk. The Turkey is now in good Season, and may be either boiled or roasted; when it is boiled, it is most commonly served with Oyster-Sauce, and when it is designed for roasting, it may be larded with fine Fat of Bacon on the Breast, or else well strew'd with Crumbs of Bread, having first made a Farce to fill the Hollow of the Neck, where the Crop lay; this Farce may be made of grated Bread, Spice, Salt, butter'd Eggs, and some sweet Herbs powder'd, the whole well mix'd and bound with the Yolk of a raw Egg; or the Liver of a Fowl may be boiled and chop'd small and put into it. The Receipt as I receiv'd it directs Beef-Suet chop'd small instead of butter'd Eggs; but Mr. John Hughs, a noted Cook in London, tells me that Suet should be avoided in these Farces, because it is apt to cool too soon, and offend the Roof of the Mouth, and therefore directs butter'd Eggs in their stead. As for the Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and All-spice boiled together and strained.
Concerning the Lark, which is now in Season, the abovemention'd Gentleman gives the following Directions: Let the Larks be pick'd only and not gutted, truss the Legs, with a Leaf of red Sage to every Lark between the Joints of the Legs; then with a Feather, dip'd in the Yolk of an Egg beaten, wash the Body of every Lark, and cover it well with Crumbs of Bread; after which, cut some thin Slices of fat Bacon, about three Inches long, and an Inch broad, and lay the Larks in a row, side to side, with a piece of this Bacon between every two Larks; then have small Spits about ten Inches long, and pass the Spits thro' the Sides of the Larks and the Bacon, so that you have half a dozen Larks upon each Spit, observing to have a piece of Bacon on both the outsides of the half dozen Larks; baste these well while they are roasting, and for the Sauce for them, fry some grated Bread crisp in Butter, and set them to drain before the Fire, that they may harden; serve these under the Larks when you send them to Table, and garnish with Slices of Lemmon. Some have their Lark-Spits made of Silver, and serve their Larks upon the Spits to the Table, by which means they keep hot the longer: you may eat them with Juice of Lemmon with the fry'd Crumbs, but some like such Gravey-Sauce with them as is directed for the roasted Turkey. Tho' the Guts are left in the Larks, yet they are not to be eaten.
In my Travels I observed a kind of Soup, which was very frequently used abroad, and quickly ready, that was very taking to most Travellers who delighted in savoury Dishes, which the People abroad call Soup a l'Yvrogne. It is made as follows.
Take half a score Onions, peel them, and cut them in small Pieces into a Stewpan, and fry them brown with Butter, and a little Pepper and Salt; and when they are enough, pour such a quantity of Water upon them as you think proper to make a Soup of them; then let these boil together, and thicken it with as many Eggs as are neccessary, keeping it stirring to prevent the Eggs from Curdling. Some add to this a large Glass of White-wine, which I think makes it better tasted than 'tis without it: this is served with a French Role in the middle. At the same time I met with the following Receipt for Beef A-la-mode, which is as good as any I have eaten.
To make Beef A-la-mode.
Take a fleshy piece of Beef, without Fat, and beat it well with a Rolling pin, then lard it with pretty large pieces of Bacon-Fat, and if you please put over the Fire a little to fry till the outside is brown, and then put it to stew in a deep Stew-pan, or glaz'd Earthen-Vessel, with Salt, Pepper, Bay-Leaves or Jamaica Pepper, some Lemmon-Peel, half a dozen large Mushrooms, two Gloves of Garlick, or four or five Cloves of Shallot, half a Pint of Wine, and a Pint of Water; cover it close, and let it stew gently till it is tender: when it is enough, fry some Flower in Hogs-Lard, and add to it, with some Lemmon-Juice, or a little Verjuice. This is very good hot, but is for the most part eaten cold, cut in Slices of about half an Inch thick.
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DECEMBER.
Now is the principal Season for killing of Hogs, as well for Pork as for Bacon, and likewise for Brawn. I have already in my other Works given Directions for making of pickled Pork and Bacon; so that I shall say little of it in this place, but give the Receipts for ordering some particular parts of Hogs. The following Receipt I received from France, concerning the preparing of the Jole of a wild Boar, and have had it try'd in England with the Head of a common Hog; and I find little difference, especially if the Hog has been fed with Acorns.