made Plain and Eafy. 69 
Shalot fauce for a fcraig of mutton foiled . 
TAKE two fpoonfuls of the liquor the mutton is boiled in, 
two fpoonfuls of vinegar, two or three fhalots cut fine, with a 
little fait; put it into a faucepan, with a piece of butter as-big 
as a walnut rolled in a little flour \ ftir it together, and give it 
a boil. For thofe who love fhalot, it is the prettied: fauce that 
can be made to a fcraig of mutton. 
To drefs livers with mujhroom fauce. 
TAKE fome pickled or frefh mufhrooms, cut fmall; both if 
you have them ; and let the livers be bruifed fine, with a good 
deal of parfley chopped fmall, a fpoonful or two of catchup, a 
glafs of white wine, and as much good gravy as will make fauce 
enough ; thicken it with a piece of butter rolled in flour. This 
does either for roafted or boiled. 
A pretty little:fauce. 
TAKE the liver of the fowl, bruife it with a little of the li¬ 
quor, cut a little lemon-peel fine, melt fome good buttery and 
mix the liver by degrees; give it a boil, and pour it into the 
difh. 
To make lemon fauce for lolled fowls . 
TAKE a lemon, pare off the rind, then cut it into flices, 
and cut it fmall; take all the kernels out, bruife the liver with 
two or three fpoonfuls of good gravy, then melt fome butter, 
mix it all together, give them a boil, and cut in a little lemon-? 
peel very fmall. 
A German way of dr effing fowls. 
TAKE a turkey or fowl, fluff the bread with what force® 
meat you like, and fill the body with roafted chefnuts peeled. 
Roaft it, and have fome more roafted chefnuts peeled, put 
them in half a pint of good gravy, with a little piece of butter 
rolled in flour ; boil thefe together, with fome fmall turnips 
and faufages cut in dices, and fried or boiled. Garnifh with 
chefnuts. 
Note, You may drefs ducks the fame way. 
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