20 
5 the Art of Cookery * 
for ufe. It is a fine thing in a houfe, and will ferve for gravy, 
thickened with a piece of butter, red wine, catchup, or what¬ 
ever you have a mind to put in, and is always ready for foups of 
moft forts. If you have peas ready boiled, your foup will foon 
be made : or take fome of the broth and fome vermicelli, boil 
it together, fry a French roll and put in the middle, and you 
have a good foup. You may add a few truffles and morels, or 
celery ftewed tender, and then you are always ready. 
To bake a leg of beef 
DO it juft in the fame manner as before directed in the mak¬ 
ing gravy for foups, &c. and when it is baked, ftrain it through 
a coarfe fieve. Pick out all the finevvs and fat, put them into 
a fauce-pan with a few fpoonfuls of the gravy, a little red wine, 
a little piece of butter rolled in flour, and fome muftard, fhake 
your fauce-pan often, and when the fauce is hot and thick, 
difti it up, and fend it to table. It is a pretty difh. 
To bake an ox's head. 
DO juft in the fame manner as the leg of beef is directed to 
be done in making the gravy for foups, &c. and it does full as 
well for the fame ufes. If it fhould be too ftrong for any thing 
you want it for, it is only putting fome hot water to it. Cold 
water will fpoil it. 
To boil pickled pork. 
BE fure you put it in when the water boils. If a middling 
piece, an hour will boil it; if a very large piece, an hour and 
a half, or two hours. If you boil pickled pork too long, it will 
go to a jelly. 
CHAR 
