The variation of these depends
upon the variety of Tastes: Some like Amletts, or Frazes of Eggs, with
Bacon, or with Clary, or other high-tasted Herbs, which every good
Housewife knows how to direct. The same Gentleman observes, that Amletts
with boiled Artichoke Bottoms sliced, Amletts with the Tops of boil'd
Asparagus, green Pease boiled, Mushrooms stew'd and sliced, or Truffles,
these he tells me are extraordinary.
As to the particulars relating to the dressing of farced Fowls, the methods
which most agree with my Palate, and have been admired by the best Judges
of my Acquaintance, are the following, which I had from _France_.
To dress a Capon, or other Fowl.
When your Fowl is truss'd for Roasting, cover the Breast with a thin slice
of fat Bacon, and put an Onion stuck with Cloves into the Belly, with some
Salt and Pepper; when it is roasted enough, take off the Bacon, and strew
it with grated Bread, till it is brown. This is eaten, either with
Orange-Juice and Salt, or if Oysters are at hand, as they are about many
Farms in _England_, they may be stew'd gently with a little White Wine,
Spice, and a little Butter, which will make an agreeable Sauce for it. Or
else it may be eaten with a very good Sauce, which I have often met with,
and have lik'd as well; which is made with small Beer and Water, equal
quantities, an Onion slic'd, some Pepper and Salt, and about an Ounce of
Flesh, either of Mutton or Beef, to boil till it comes to about half,
supposing at first 'tis not above half a Pint; and at some places, instead
of Mutton, _&c.
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