small, a little sack, and orange flour-water. Lay a sheet of puff-paste at the bottom of your dish, and put in the ingredients, and cover it with another sheet of puff paste. Bake it in a slack oven, scrape sugar on the top, and serve it up hot.
To make salamongundy.
TAKE two or three Roman or cabbage lettuces, and when you have washed them clean, swing them pretty dry in a cloth; then beginning at the open end, cut them cross-ways as fine as a good big thread, and lay the lettuces so cut, about an inch thick, all over the bottom of a dish. When you have thus garnished your dish, take two cold roasted pullets or chickens, and cut the flesh off the breasts and wings into slices, about three inches long, a quarter of an inch broad, and as thin as a shilling: lay them upon the lettuce round the end to the middle of the dish, and the other towards the brim; then having boned and cut six anchovies, each into eight pieces, lay them all between each slice of the fowls, then cut the lean meat off the legs into dice, and cut a lemon into small dice; then mince the yolks of four eggs, three or four anchovies, and a little parsley, and make a round heap of these in your dish, piling it up in the form of a sugar-loaf, and garnish it with onions as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put the largest of the onions in the middle on the top of the salamongundy, and lay the rest all round the brim of the dish, as thick as you can lay them; then beat some sallad oil up with vinegar, salt, and pepper, and pour over it all. Garnish with grapes just scalded, or French beans blanched, or astertion-flowers, and serve it up for a first course.
Another way.
MINCE two chickens, either boiled or roasted, very fine, or veal, if you please, also mince the yolks of hard eggs very small, and mince the whites very small by them selves; shred the pulp of two or three lemons very small, then lay in your dish a layer of mince-meat, and a layer of yolks of eggs, a layer of whites, a layer of anchovies, a layer of your shred lemon-pulp, a layer of pickles, a layer of sorrel, a layer of spinach, and shalots shred small. When you have filled a dish with the ingredients, set an orange or lemon on the top; then garnish with horse-raddish scraped, barberries, and sliced lemon. Beat up some oil, with the juice of lemon, salt, and mustard, thick, and serve it up for a second course, side-dish, or middle-dish, for supper.
