A third salamongundy.
MINCE veal or fowl very small, a pickled herring boned and picked small, cucumber minced small, apples minced small, an onion peeled and minced small, some pickled red cabbage chopped small, boiled parsley chopped fine, celery cut small, the yolks of hard eggs chopped small, and the whites chopped small, and either lay all the ingredients by themselves separate on saucers, or in heaps in a dish. Dish them out with what pickles you have, and sliced lemon nicely cut; and if you can get astertion-flowers, lay them round it. This is a fine middle-dish for supper; but you may always make salamongundy of such things as you have, according to your fancy. The other sorts you have in the chapter of fasts.
To make little pasties.
TAKE the kidney of a loin of veal cut very fine, with as much of the fat, the yolks of two hard eggs, seasoned with a little salt, and half a small nutmeg, Mix them well together, then roll it well in a puff-paste crust, make three of it, and fry them nicely in hog's lard or butter. They make a pretty little dish for change. You may put in some carrot, and a little sugar and spice, with the juice of an orange, and sometimes apples, first boiled and sweetened, with a little juice of lemon, or any fruit you please.
Petit pasties for garnishing dises.
MAKE a short crust, roll it thick, make them about as big as the bowl of a spoon, and about an inch deep: take a piece of veal, enough to fill the patty, as much bacon and beef-suet, shred all very fine, season them with pepper and salt, and a little sweet-herbs; put them into a little stew-pan, keep turning them about with a few mushrooms chopped small, for eight or ten minutes; then fill your petty patties, and cover them with some crust. Colour them with the yolk of an egg, and bake them. Sometimes fill them with oysters for fish, or the melts of the fish pounded, and seasoned with pepper and salt; fill them with lobsters, or what you fancy. They make a fine garnishing, and give a dish a fine look: if for a calf's head, the brains seasoned is most proper, and some with oysters.
