When they are enough, lay them in a hot Dish, and pour off the Liquor, and strain it, only preserving the Mushrooms; then add to it a spoonful of Lemon-Juice, and thicken your Sauce with the Yolks of four Eggs, beaten with Cream, and mix'd, by degrees, with the Sauce. Pour this over your Fish, and serve it hot with a Garnish of BeetRoots sliced, some slices of Lemon-Peel, and some Horse-Radish scraped.
To roast a Westphalia-Ham. From the same.
Boil a Westphalia-Ham, as tender as it will be, with the Gravey in it; then strip off the Skin, put it on a Spit, and having done it over with the Yolk of an Egg, strew it all over with raspings or chippings of Bread finely sifted, and mixt with a little Lemon-Peel grated. Baste it well when it is before the Fire, and drudge it frequently with the above Mixture till it is enough. Some, instead of Roasting it, will prepare it, with a good covering of the aforesaid Mixture, and set it an Hour in the Oven, which answers full as well. Then serve it, with boiled Pidgeons, Russia Cabbages, if you can get them, or Sprouts of Cabbages, curll'd, as big as Tennis-Balls, or Collyflowers, or Brocoli. This is an excellent Dish, especially, if the Cabbages, or Collyflowers, are toss'd up with Butter and Cream, but the Brocoli must only have the Butter pour'd over them.
A Neck of Mutton and Broth. From L. P. Esq.
The Method of this Broth was first from a mistake, where instead of boiling a Neck of Mutton, as directed, the Cook roasted it. The Gentleman was in a hurry for it, and call'd in half an Hour for his Neck of Mutton and Broth; but the Cook had only that Neck in the House; which she was roasting, and was then above half done: however, she takes it from the Spit, and cut it in pieces, which she presently set over the Fire, with the Gravey that came from it, with a small quantity of Water, and serv'd it up with some Turnips, as soon as possible. The Relish which the Meat had gain'd by roasting, gave the Broth so good a flavour, that it is recommended since that time, by the Gentlemen who eat of it, where-ever they go; but with this addition, that they take four or five Hertfordshire Turnips, pare them, and cut them in dice; then boil them in the Liquor with the half roasted Mutton; and when they are enough, take them out of the Liquor, and draining them a little, flour them, and adding a little Salt, fry them either in Butter very hot, or in Hog's-Lard, and then serve them with Pottage.
Boil'd Venison, with its Furniture. From Mr. L. L.
Take an Haunch of Venison, salt it well, and let it remain a Week, then boil it, and serve it with a furniture of Collyflowers, Russia Cabbages, some of the Hertfordshire Turnips cut in dice, and boiled in a Net, and toss'd up with Butter and Cream, or else have some of the yellow French Turnips, cut in dice, and boil'd like the former; or we might add some red Beet-Roots boiled in dice, and butter'd in the same manner. Place these regularly, and they will afford a pleasant Variety both to the Eye and the Taste.
Frogs, a white Fricassee of them. From Mr. Ganeau.
Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and cut off the Feet, and boil them tender in a little Veal-Broth, with whole Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon Peel. Stew these with a Shallot, till the Flesh is a little tender; then strain off the Liquor, and thicken it with Cream and Butter; then serve them hot with the Cream, and some Mushrooms pickled, toss'd up with the Sauce, they make a very good Dish, and their Bones being of a very fine Texture, are better to be eaten than those of Larks. But we have in many Places an Aversion to them, as, in some others, some People have to Mushrooms.
Frogs, in a brown Fricassee. From the same.