Remember to lay your Spitchcot
Eels near the edge of the Dish.
To broil _Herrings,_ so as to prevent their rising in the Stomach. From the
same.
Take fresh Herrings, scale them, gut them, and wash them; and when they are
well dry'd with a Cloth, strew them with flour of Ginger, as you would any
Fish with Flour, then broil them; and when they are enough, the taste of
the Ginger is quite lost: then serve them with Claret, Butter, Salt, and
Mustard, made into a Sauce, and they will not at all disturb the Stomach.
A white _Fricassee_ of _Rabbits._ From the same.
Take three or four young Rabbits and cut them to pieces, then put them in a
Stew-pan, with four Ounces of Butter; then season them with some Lemon-Peel
grated, a little Thyme, a little sweet Marjoram, Pepper, Salt, and a little
_Jamaica_, Pepper beaten fine. Let these be close cover'd, and stew them
gently, till they are tender; then take about half a Pint of Veal-Broth, an
Onion, some Lemon, a Sprig of sweet Marjoram, and some Spice, to your mind,
and put to it half a Gill of White Wine. Boil these together six or seven
Minutes, then pour away the Butter, in the Stew-pan, and strain your Veal
Gravey through a Sieve; then beat the Yolks of four Eggs, with half a Pint
of Cream.
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