The Country Housewife and Ladys Director in the Management of a House, and the Delights and Profit | Page 9

season them with Salt and some Jamaica Pepper finely powder'd, then make some Butter very hot in a Pan, and pour in the Mixture to fry, till it is hard enough to hold together; then it must be taken out, and cut into several Pieces, and served with the same Sauce directed in the foregoing Receipt.

Fourth Way of dressing of Eggs.
Take the Hearts of two or three Cabbage-Lettuces, a little Sorrel, Parsley, Cherville, and a large Mushroom, put them in Water over the Fire till they are tender, then chop them together very small with some Yolks of hard Eggs, and season the whole with Salt, Pepper, or Nutmeg; and when the Mass is well mixt together, put them in paste, making them into small flat Puffs, and fry them. This may be diversify'd, by adding some sweet Herbs chop'd small to the Mixture, before it is put into Paste.

Fifth Way of dressing of Eggs.
Beat as many Eggs as you think convenient, and at the same time squeeze the Juice of an Orange among them; being well beaten, season them with a little Salt, then take a Stew-Pan, and if it is a Fast-day, put some Butter into it and pour in your Eggs, keeping them stirring continually over the Fire till they are enough, then pour them into a Plate upon Sippets. But on Flesh-days, instead of Butter use strong Gravy, or on Fish-days some Mushroom-Gravy may be used instead of Butter, or with it.

Sixth Way of ordering of Eggs.
Boil Eggs till they are hard, peel them, and cut them lengthways, then quarter each half, and dip the several quarters in Batter, made of Flower, Eggs and Milk; fry them then in Butter very hot, over a quick Fire, and lay them a while before the Fire to drain. In the mean while prepare for them the following Sauce of burnt or brown Butter, seasoned with Sweet-herbs, Salt, Pepper, Nutmeg, and a little Elder-Vinegar, with some Mushrooms stew'd and hash'd; and garnish your Dish, or Plate, with fry'd Bread, Parsley, and fry'd Mushrooms.
These are a few out of many Receipts, which the above Gentleman gave me, and may serve as Directions for many others; for by what I can find, all the others depend upon the same Principles. 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._ this Sauce has been only made of the Neck of a Fowl. This Sauce, in my Opinion, has a very rich Taste, and has been well approv'd of by some curious Travellers: Where we could have this, we rather chose it than Wine-Sauce. Capons, Pullets, or others of this sort of Fowl, may be also larded with Bacon, if they are roasted; but the Gentleman aforesaid, who gave me this Receipt, told me that no Water-Fowl must be larded with Bacon.

To farce or stuff a Fowl. From Mr. _Agneau._
When your Fowl is made ready for Roasting, take the Liver boil'd, a Shallot, a little Fat of Bacon, some grated Bread, the Bottom of a boil'd Artichoke, and some Mushrooms, chop these very small, and make a forc'd Meat of them, season'd with Salt and Spices at pleasure; fill the Belly of