li 
To the READE R. 
themfelves, that the poor girls are at a lofs to know 
what they mean: and in all Receipt Books yet 
printed , there are fuch an odd jumble of things as 
would quite fpoil a good di(h ; and indeed fome 
things fo extravagant , that it would be almojl a 
jhame to make ufe of them, when a difh can be made 
full as good, or better, without them. For exam ▼ 
pie: when you entertain ten or twelve people, you 
jhall ufe for a cullis, a leg of veal and a ham 
which, with the other ingredients, makes it very 
expenfve, and all this only to mix with other fauce . 
And again, the ef'ence of ham forfauce to one difh j 
when I will prove it, for about three /hillings I will 
make as rich and high a fauce as all that will be, 
when done. For example: 
Take a large deep dew-pan, half a pound of 
bacon, fat and lean together, cut the fat and lay 
it over the bottom of the pan ; then take a pound 
of veal, cut it into thin dices, beat it well with 
the back of a knife, lay it all over the bacon ; then 
have fix-penny worth of the coarfe lean part of 
the beef cut thin and well beat, lay a layer of it 
all over, with fome carrot, then the lean of the 
bacon cut thin and laid over that: then cut two 
onions and drew over, a bundle of fweet-herb.s, 
four or five blades of mace, fix or feven cloves, a 
fpoonful of whole pepper, black and white toge¬ 
ther, half a nutmeg beat, a pigeon beat all to 
pieces, lay that all over ? half an ounce of truffles 
and 
