made Plain and Eajy. 6 m 
Any one of thefe quarters will make a pretty fide-difh : or take 
one quarter and roaft, cut the other into fteaks, and fry them fine 
and brown. Have ftewed fpinach in the difh, and lay the roaft 
upon it, and the fried in the middle. Garnifh with hard eggs 
and Seville oranges cut into quarters, and have fome butter in a 
cup : or for change, you may have good gravy in the difh, and 
garnifli with fried parfley and lemon ; or you may make a ragoo 
of fweetbreads, artichoke-bottoms, truffles, morels, and good 
gravy, and pour over them. Garnifh with lemon. Either of 
thefe will do for a top difh of a firft courfe, or bottom difhes at 
a fecond courfe. You may fricafey it white for a fecond courfe 
at top* or a fide-difh. 
You may take a pig, fkin him, and fill him with force-meat 
made thus : take two pounds of young pork, fat and all, two 
pounds of veal the fame, fome fage, thyme, parfley, a little 
lemon-peel, pepper, fait, mace, cloves and a nutmeg ; mix 
them, and beat them fine in a mortar, then fill the pig, and 
few it up. You may either roaft or bake it. Have nothing but 
good gravy in the difh. Or you may cut it into dices, and lay 
the head in the middle. Save the head whole with the fkin on., 
and roaft it by itfelf: when it is enough cut it in two, and lay 
it in your difh : have ready fome good gravy and dried fage rub¬ 
bed in it, thicken it with a piece of butter roiled in flour, take 
out the brains, beat them up with the gravy, and pour them 
into the difh. You may add a hard egg chopped, and put into 
the fauce. 
Note, You may make a very good pie of it, as you may fee 
in the directions for pies, which you may either make a bottom 
or fide-difh. 
You mu ft obferve in your white fricafey that you take off the 
fat or you may make a very good difh thus ; take a quarter, 
of pig fkirined, cut it into chops, feafon them with fpice, and 
wafh them with the yolks of eggs, butter the bottom of a 
difh, lay thefe fteaks on the difh, and upon every fteak lay 
fome force-meat the thicknefs of half a crown, made thus : 
take half a pound of veal, and of fat pork the fame quantity, 
chop them very well together, and beat them in a mortar fine j 
add fome fweet-herbs and fage, a little lemon-peel, nutmeg, 
pepper and fait, and a little beaten mace; upon this lay a 
layer of bacon or ham, and then a bay-leaf; take a little 
fine fkewer and flick juft in about two inches long, to hold 
them together, then pour a little melted butter over them, arid 
fend them to the oven to bake $ when they are enough lay them 
