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.
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