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TO DRESS A BEEF STEAK ON THE MOORS.

THE steak being properly seasoned with pepper and salt, put it, with a bit of butter, into a vessel called a conjurer; when, by the help of a few pieces of dry heath, or a sheet of waste paper, the meat will be sufficiently done in a very short time.

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OBS.

THE Vessel here named a conjurer, is made of tin, with a lid so closely fitted that the rarified air cannot escape. It acts upon the principle of Papin's digester, and requires a small degree of heat. To render the steak more delicious, a few oysters may be put into the digester, and as this simple dish admits of a great variety, I shall venture to recommend the addition of some catchup, to please the palate as well as to satisfy the stomach. This is a good contrivance for persons whose affairs require economy in the management of their families, and yet whose employments in life may demand a course of substantial food. Gentlemen, who in the grouse season, go upon

the moors, should be provided with this useful machine, which not only cooks meat, but expeditiously boils water. In such situations, a few handfuls of dry ling will make a convenient fuel. It stews moor-game very expeditiously.

A WHITE SOUP.

INTO six quarts of water put a knuckle of veal; one large fowl cut into quarters; a pound of lean ham, half a pound of rice, two anchovies; a few pepper corns; two or three onions; a bundle of sweet herbs; and three or four heads of celery. Stew all together till the soup become sufficiently strong, then strain it through a hair sieve into an earthen pot: after standing all night, take off the fat, and pour the soup clear off into a stew-pan, and put into it half a pound of almonds beat very smooth boil a short time, and run the soup through a lawn sieve; then put in a pint of cream, and the yolk of an egg. Serve up hot.

OBS.

THIS Soup may be considered as chyle ready

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prepared, and cannot but meet with the approbation of Archæus, as it will be the means of shortening his trouble in the preparation of chyle.

TO STEW CARP OR TENCH.

AFTER being gutted and scaled, wash and

Dredge with

dry the fish well with a cloth. flour, and fry them with dripping, or rendered suet, until the fish become of a light brown. Put them into a stew-pan with a quart of gravy; and the same quantity of red port wine; a spoonful of lemon pickle; a spoonful of browning; a spoonful. of walnut catchup: a little mushroom powder; a large onion stuck with a few cloves; and some horse-radish scraped. Cayenne pepper to the Cover the pan close to confine the steam, and stew gently over a stove fire, till the gravy be left just sufficient to cover the fish when put into the dish. Then take out the fish, and put them into the dish in which they are to be sent up. Put the gravy upon the fire, and thicken with flour, and a large lump of butter. Give a gentle boil, and pour the sauce over the fish. Garnish, if

taste.

thought proper, with pickled mushrooms and some scraped horse-radish.

OBS.

IN stewing all kinds of fish, the utmost care should be taken to have them sent up to the table as hot as possible; for nothing is so unsightly as to see the surface of the sauce in a frozen state. The same may be said of all made dishes, where the sauce makes a conspicuous part.

A HARE SOUP.

Cut an old hare into pieces, and put it, together with a knuckle of veal, into a jug, with three blades of mace; a little salt; two large onions; two or three anchovies, or a red herring; six morels; and five quarts of water. Put the jug into a quick oven, where it must remain during the space of three hours, then strain into a stewpan. Have ready two ounces of sago sufficiently boiled. Scald the liver and rub it through a hair sieve with the back of a spoon, and put it

into the soup, with the sago, which however is not a necessary ingredient. Place the pan upon the fire, and add half a pint of red wine: keep stirring the soup, but do not suffer it to boil.

OBS.

No gravy can be extracted from the flesh of any animal equal in richness to what the hare affords; on which account, the lovers of good eating should consider every spoonful of hare soup as fraught with some danger in gouty and scorbutic habits. Among the Romans the hare was held in great estimation;

Inter Quadrupedes gloria prima Lepus.

MART.

Alexander Severus had a hare daily served up at his table. Cæsar says that the Britains did not eat the flesh of hare. Britanni Leporem non gustant.

TO DRESS A CALF'S HEAD.

TAKE a calf's head with the skin on. Scald off the hair, and when well washed, split the head

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