•24 The Art of Cookery * 
gether, then roll them in little round balls, and fome in little 
long balls; roll them in flour, and fry them brown. If they 
are for any thing of white fauce, put a little water on in a fauce- 
pan, and when the water boils put them in, and let them boil 
for a few minutes, but never fry them for white fauce. 
Truffles and morels good in fauces and foups . 
TAKE half an ounce of truffles and morels, fimmer them 
jn two or three fpoonfuls of water for a few minutes, then put 
them with the liquor into the fauce. They thicken both fauce 
and foop, and give it a fine flavour. 
To ftew ox palates , 
STEW them very tender; which muft be done by putting 
them into cold water, and let them ftew very foftly over a flow 
fire till they are tender, then cut them into pieces and put 
them either into your made-difh or foup ; and cockscombs 
and artichoke-bottoms, cut final 1, and put into the made-difh. 
Garnifh your difhes with lemon, fweetbreads ftewed or white 
difhes, and fried for brown ones, and cut in little pieces. 
To ragco a leg of mutton . 
TAKE all the fidn and fat off, cut it very thin the right way 
of the grain, then butter your ftew-pa.n, and (hake fome flour 
into it ; ilice half a lemon and half an onion, cut them very 
fmall, a little bundle of fweet-herbs, and a blade of mace. Put 
all together with your meat into the pan, ftir it a minute or 
two, and then put in fix fpoonfuls of gravy, and have ready an 
anchovy minced final]; mix it with fome butter and flour, ftir 
it altogether for fix minutes, and then difli it up. 
To make a brown fricafey . 
YOU muft take your rabbits or chickens and (kin them, then 
cut them into fmall pieces, and rub them over with yolks of 
eggs. Have ready fome grated bread, a little beaten mace, and 
a little grated nutmeg mixt together, and then roll them in 
it : put a little butter into your ftew^pan, and when it is melted 
put in your meat. Fry it of a fine brown, and take care they 
don’t ftick to the bottom of the pan, then pour the butter from 
them, and pour in half a pint of gravy, a glafs of red wine, a 
