fine penny. But such receipts as this is what you have in most books of cookery yet printed.
To make essence of ham.
TAKE the fat off a Westphalia ham, cut the lean in slices, beat them well and lay them in the bottom of a stew-pan, with slices of carrots, parsnips, and onions, cover your pan, and set it over a gentle fire. Let them stew till they begin to stick, then sprinkle on a little flour and turn them; then moisten with broth and veal gravy; season with tree or four mushrooms, as many truffles, a whole leek, some basil, parsley, and half a dozen cloves; or instead of the leek, you may put a clove of garlic. Put in some crusts of bread, and let them simmer over the fire for three quarters of an hour. Strain it, and set it by for use.
A cullis for all sorts of ragoo.
HAVING cut three pounds of lean veal, and half a pound of ham into slices, lay it into the bottom of a stew-pan, put in carrots and parsnips, and an onion sliced; cover it, and set it a stewing over a stove: when it has a good colour, and begins to stick, put to it a little melted butter, and shake in a little flour, keep it moving a little while till the flour is fried; then moisten it with gravy and broth, of each a like quantity, then put in some parsley and basil, a whole leek, a bay-leaf, some mushrooms and truffles minced small, three or four cloves, and the crust of two French rolls: let all these simmer together for three quarters of an hour; then take out the slices of veal; strain it, and keep it for all sorts of ragoos. Now compute the expence, and see if this dish cannot be dressed as well without this expence.
A cullis for all sorts of butchers meat.
YOU must make meat according to your company; if ten or twelve, you cannot take less than a leg of veal and a ham, with all the sat, skin, and outside cut off. Cut the leg of veal in pieces about the bigness of your fist, place them in your stew-pan, and then the slices of ham, two carrots, an onion cut in two; cover it close, let it stew softly at frist, and as it begins to be brown, take off the cover and turn it, to colour it on all sides the same; but take care not to burn the meat. When it has a pretty brown colour, moisten your cullis with broth made of beef, or other meat; season your cullis with a little sweet basil, some cloves, with some garlic; pare a lemon, cut it in slices,and
