melted, and a pound of blanched almonds well beat. Knead them all together thoroughly, with a little rose-water, and cut out your jumballs in what figures your fancy; and either bake them in a gentle oven, and fry them in fresh butter, and they make a pretty side or corner dish. You may melt a little butter with a spoonful of sack, and throw fine sugar all over the dish. If you make them in pretty figures, they make a fine little dish.
To make a ragoo of onions.
TAKE a pint of little young onions, peel them, and take four large ones, peel them and cut them very small; put a quarter of a pound of good butter into a stew-pan, when it is melted and done making a noise, throw in your onions, and fry them till they begin to look a little brown: then shake in a little flour, and shake them round till they are thick; throw in a little salt, a little beaten pepper, a quarter of a pint of good gravy, and a tea-spoonful of mustard. Stir all together, and when it is well tasted and of a good thickness pour it into your dish, and garnish it with fried crumbs of bread and raspings. They make a pretty little dish, and are very good. You may stew raspings in the room of flour, if you please.
A ragoo of oysters.
OPEN twenty large oysters, take them out of their liquor, save the liquor, and dip the oysters in a batter made thus: take two eggs, beat them well, a little lemon-peel grated, a little nutmeg grated, a blade of mace pounded fine, a little parsley chopped fine; beat all together with a little flour, have ready some butter or dripping in a stew-pan; when it boils, dip in your oysters, one by one, into the batter, and fry them of a fine brown; then with an egg-slice take them out, and lay them in a dish before the fire. Pour the fat out of the pan, and shake a little flour over the bottom of the pan, then rub a little piece of butter, as big as a small wallnut, all over with your knife, whilst it is over the fire; then pour in three spoonfuls of the oyster liquor strained, one spoonful of white wine, and a quarter of a pint of gravy; grate a little nutmeg, stir all together, throw in the oysters, give the pan a toss round, and when the sauce is of a good thickness; pour all into the dish, and garnish with raspings.
A ragoo of asparagus.
SCRAPE a hundred of grass very clean, and throw it into cold water. When you have scraped all, cut as far as is good and green, about an inch long, and take two heads of endive cleanwashed
