Take some of the White of a roasted or boil'd Chicken's Breast, and shred
it very small; then add some Roots of Potatoes boil'd and beat into Pulp.
Mix these together, and grate a little Lemon-Peel upon it, and add a little
Anchovy Liquor to it, with some Oil; and put a little Lemon-juice to it, or
Vinegar, with some Pepper and Salt, serve it upon Sippits, garnish'd with
sliced Lemon. These may be butter'd in Shells as the Former, but the first
is rather the best.
To make artificial _Lobsters._ From the same.
Practise the same Method with either of the former; and to imitate the Tail
of the Lobster, put in the Tails of Shrimps, Buntings, Prawns or Cray-fish;
the last cut in pieces, and serve them either upon Sippets in a Plate, or
in the large Shell of the Lobster.
_N.B._ This is a sort of Salmy, or Salmy-Gundy, as they call it in
_England;_ but is very much like the Thing we want: and I think, if the
Shrimps, or others, were put into the first, it would make it better than
putting in the Anchovy Liquor; but if they are to imitate a Crab, they
must, (_i.e._ the Shrimps or Prawns) be chopt very small.
To imitate _Cherry-Brandy,_ without _Cherries,_ very Good.
Take a clean Spirit, or some good _French_ Brandy, one Gallon, and infuse
in it the Tops of Laurel, one good handfull till it tastes like the Kernels
of Cherries; then put in a quantity of Mulberry Syrup, enough to colour it,
and make it pleasant to the Taste. A good Judge will not find the
difference between the Right and the Wrong. _N.B._ When the Brandy is
strong enough of the Laurel-Buds, pour it off.