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
the Fowl with this, and then truss it, covering the Breast with a thin
slice of fat Bacon, and over that put a piece of writing Paper. Roast this,
and serve it up with the following Sauce: Make a hash of Mushrooms, an
Anchovy, a few Capers and some Gravy, boiled together with such Seasoning
as you approve; the Sauce should be thicken'd or brown'd, and it is fit for
the Table.
To farce Fowls another way. From the same.
Take Pullets and roast them, then take the Flesh of the Breast, and mince
it small, with some Fat of Bacon boil'd, a few Mushrooms, a little Onion
and Parsley, and some Crumb of Bread soak'd in Cream over a gentle Fire;
when all these are well minc'd, add the Yolks of two or three Eggs, and mix
all together; then with this forced Meat fill the Breast of the Fowls in
their proper shape, and beat some Whites of Eggs to go over them, and then
cover them thick with Crumbs of Bread, having first laid your Fowls
commodiously in a Dish, and then put them in the Oven till they have taken
a fine brown Colour. If you have more of this farced Meat than you use in
making good the Fowls, either make it into Balls and fry them, or else make
a Batter of Eggs, Milk, and Wheat-Flower, and dip small parcels of the
Farce into it to fry for garnishing. You may make a Sauce to these farced
Fowls with stew'd Mushrooms toss'd up with Cream; the same may be done with
Turkeys, Pheasants, _&c_.
To make a brown or white Fricassee of Chickens. From the same.
Strip the Chickens of their Skins as soon as they are kill'd, and when they
are drawn, cut their Wings, Legs, and most fleshy parts in Pieces, then fry
them a little in Hog's-Lard; after which, put them to stew with a little
Butter and Gravy, for a brown Fricassee, or Butter and Water for a white
Fricassee; to either of these add a Glass of White Wine, with a Seasoning
of Salt, Pepper, Nutmeg, Cherville cut small, and three or four young
Onions whole, that they may be withdrawn when the Fricassee is enough: Then
brown the Sauce with some of the same Lard the Chickens were fry'd in, and
thicken it with burnt Flower; to this you may add fry'd or stew'd
Mushrooms. But for a white Fricassee, instead of the browning with the Lard
and burnt Flower, thicken the Sauces with three or four Yolks of Eggs, and
a little Verjuice; or else when the Fricassee is stew'd enough, take off
the Fat as much as possible, and toss it up with Cream; this will serve to
fricassee Rabbits.
In Lent, and on Fast-days, I have eaten very good Soups abroad, that were
made without any Flesh. And as that is not very common in _England_, I
thought it convenient to bring over the Receipts with me, that we may know
how to make the best of every thing about a Farm.
To make Fish-Gravy for Soups.
To make this Fish-Gravy, which may serve for a Foundation of all Fish
Soups, take Tench or Eels, or both, well scour'd from Mud, and their
Outsides scour'd well with Salt; then pull out their Gills, and put them in
a Kettle with Water, Salt, a bunch of sweet Herbs, and an Onion stuck with
Cloves; boil these an hour and a half, and then strain off the Liquor thro'
a Cloth: add to this the Peelings of Mushrooms well wash'd, or Mushrooms
themselves cut small; boil these together, and strain the Liquor thro' a
Sieve into a Stew-Pan, upon some burnt or fry'd Flower, and a little Lemon,
which will soon render it of a good Colour, and delicate Flavour, fit for
Soups, which may be varied according to the Palate, by putting in Pot-Herbs
and Spices to every one's liking; this will keep good some time. When you
make any of this into Soup, remember to put a Glass of white Wine into your
Soup a little before you serve it.
A Foundation for Herb Soups.
Take a quantity of good Herbs, such as Cherville, Spinage, Sallery, Leeks,
Beet-Cards, and such like, with two or three large Crusts of Bread, some
Butter, a bunch of sweet Herbs, and a little Salt; put these, with a
moderate quantity of Water, into a Kettle, and boil them an hour and half,
and strain off the Liquor thro' a Sieve, and it will be a good Foundation
for Soups, either of Asparagus Buds, Lettuce, or any other kind, fit for
Lent or Fast-days. These Herb Soups are sometimes strengthened with two or
three Yolks of Eggs, a little before they are serv'd to the Table.
As in this Month there is plenty of Oranges, so it is a proper Season to
make Orange-Wine, which is a most pleasant and refreshing Liquor in the
Summer Season. The following Receipt is an approved one for it.