_
To make a Ragout of Morilles.
The Morilles being fresh gather'd, take off the Roots, and wash them in
many Waters, for the Wrinkles in their Tops harbour a great deal of Dirt
and Sand; then slit them lengthways, and fry them a little in a Stew-pan,
with Butter or Hogs-Lard, letting either be very hot when you put in the
Morilles; then let them drain, and put them in a fresh Stew-pan with
Gravey, in which shred some Parsley and Cherville very small, with a young
Onion, some Salt, and a little Nutmeg: let these stew gently, and send them
to the Table garnish'd with slices of Lemmon, or they may be sent to the
Table in Cream, as we have already mentioned concerning other things in the
same manner.
To fry the Morilles.
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.
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