Take an Haunch of Venison, salt it well, and let it remain a Week, then
boil it, and serve it with a furniture of Collyflowers, _Russia_ Cabbages,
some of the _Hertfordshire_ Turnips cut in dice, and boiled in a Net, and
toss'd up with Butter and Cream, or else have some of the yellow _French_
Turnips, cut in dice, and boil'd like the former; or we might add some red
Beet-Roots boiled in dice, and butter'd in the same manner. Place these
regularly, and they will afford a pleasant Variety both to the Eye and the
Taste.
_Frogs,_ a white _Fricassee_ of them. From Mr. _Ganeau._
Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and
cut off the Feet, and boil them tender in a little Veal-Broth, with whole
Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon
Peel. Stew these with a Shallot, till the Flesh is a little tender; then
strain off the Liquor, and thicken it with Cream and Butter; then serve
them hot with the Cream, and some Mushrooms pickled, toss'd up with the
Sauce, they make a very good Dish, and their Bones being of a very fine
Texture, are better to be eaten than those of Larks. But we have in many
Places an Aversion to them, as, in some others, some People have to
Mushrooms.
_Frogs,_ in a brown _Fricassee._ From the same.
Prepare the Frogs as before, and flour them well; then put them into a Pan
of hot Lard, and fry them brown. Then take them and drain them from the
Liquor they were fry'd in, and make a Sauce for them of good Gravey, some
Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an
Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt.
Toss up these, thick with Butter, and pour the Sauce over them, putting
first a little Claret to it, and some Lemon-Juice. Garnish with broiled
Mushroom-Flaps, and Lemon sliced.
_Snails,_ to be dressed with white Sauce. From the same.
Take the large _German_ Snail, early in the Morning; put them, shells and
all, into Salt and Water, for a few Hours, till they purge themselves: then
put them into fresh Salt and Water, for a few Hours more, and repeat that a
third time, then give them a gentle boil in Water and. Salt, in their
Shells, and you may then pick them out, with a Pin, as you do Perwinkles,
Then stew them in Veal-Broth, with some Cloves, a little Sack, some Mace,
and a little Salt. Stew these a little while, and then pour over them this
Sauce thicken'd with Cream and Butter, and grate some Nutmeg upon the
Sauce, and serve them hot.
_Snails,_ to be drest with brown Sauce. From the same.
Take the same sort of Snail, as above mention'd, and clean it as before;
then give them one turn, when they are flour'd, in some hot Butter, or
Lard, and drain them. Then pour into the Pan, when, the Liquor is out, some
strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little
Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough,
then strain the Sauce, and thicken it with burnt Butter. Then serve them up
hot, with a Garnish of sliced Lemon, and some Sippits fry'd in Lard.