To stew Cucumbers. From the _Devil-_Tavern, Fleet-street.
Take a dozen large green Cucumbers, that are not too full of Seed; pare them, and slice them; then take two large Onions, and shred them indifferently small. Put these in a Sauce-Pan, and set them over the Fire to stew, with as much Salt as you think convenient; stir them now and then, till they are tender, and then pour them into a Cullender to drain from the Water, and are as dry as possible you can make them; then flour them, and put some Pepper to them. After this, burn some Butter in a Frying-Pan; and when it is very hot, put in your Cucumbers, and stir them continually till they are brown; then put to them about a Gill of Claret; and when that is well mix'd with them, serve them hot, under roast Mutton or Lamb; or else, serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef Gravey.
To Farce Cucumbers. From the same.
Take large Cucumbers and pare them, then scoop out all the Seeds, first cutting off one End, then prepare the following Farce for them. Take the Hearts of some Cabbage-Lettuce stew'd tender in Salt and Water, drain them well, and chop them small, and cut some Onion very fine, shred a little Parsley that has been boil'd tender, and a Mushroom pickled; and add a little All-Spice finely powder'd, and some Pepper, a little Salt, and some Fat of Bacon chopt small. Mix these well together, with the Yolk of an Egg or two, according to your Quantity, and stuff the Cucumbers full of it. Then tie the Ends, that were cut off close, with Packthread, and stew them in Water and Salt till they are tender; then drain them and flour them, and fry them brown in Hogs-Lard very hot, and let them drain; then take off the Threads that hold them together, and lay them in your Dish, and pour the following Sauce over them: viz. Take Gravey well season'd, and as much Claret; boil these together, with some Lemon-Peel, and All-Spice; and thicken this Sauce with burnt Butter. These are good to be serv'd with Mutton Cutlets, as well as alone.
To make a Shropshire Pye.
Take a couple of Rabbits, and cut them in pieces; season them well with Pepper and Salt; then cut some pieces of fat Pork, and season them in like manner. Lay these into your Crust, with some pieces of Butter, upon the bottom Crust, and close your Pye. Then pour in half a Pint of Water, and red Wine mixt, and bake it. Some will grate the best part of a Nutmeg upon the Meat, before they close the Pye, which is a very good way. This must be serv'd hot.
To make a Shropshire Pye, another way. From Lady H.
Take Rabbits and Pork, cut and season'd as above; then make a Farce of the Rabbits Livers parboil'd, and shred small; some fat Bacon shred small, some sweet Marjoram powder'd, some Pepper and Salt, and made into a Paste, with the Yolks of Eggs beaten; and then make this into Balls, and lay them in your Pye, amongst the Meat, at proper Distances. Then take the Bottoms of three or four Artichokes boil'd tender, and cut in Dice; and lay these likewise amongst the Meat. Put in also some Coxcombs blanch'd; then close your Pye, and pour in as much Wine and Water as you think convenient. Bake it, and serve it hot.
To make artificial Coxcombs. From Mr. Renaud.
Take Tripe, without any Fat, and with a sharp Knife pare away the fleshy part, leaving only the brawny or horny part about the thickness of a Cock's Comb. Then, with a Jagging-Iron, cut Pieces out of it, in the shape of Cocks Combs, and the remaining Parts between, may be cut to pieces, and used in Pyes, and serve every whit as well as Cocks Combs: but those cut in form, please the Eye best; and, as Mr. Renaud observes, the Eye must be pleased, before we can taste any thing with Pleasure. And therefore, in Fricassees we should put those which are cut according to Art.