'j04 rfhe Art of Cookery , 
fine penny. But fuch receipts as this Is what you have in mofl 
books of cookery yet printed. 
To make effence of ham . 
TAKE the fat off a Weftphalia ham, cut the lean in flices, 
beat them well and lay them In the bottom of a ftew-pan, with 
flices of carrots, parfnips, and onions, cover your pan, and fet 
it over a gentle fire. Let them few till they begin to flick, then 
fprinkle on a little flour and turn them ; then moiflen with broth 
and veal gravy ; feafon with three or four mufhrooms, as many 
truffles, a whole leek, fome ban!, parfley, and half a dozen 
cloves 5 or Inftead of the leek, you may put a clove of garlic. 
Put in feme crufts of bread, and let them fimmer over the fire 
for three quarters of an hour. Strain it, and fet it by for ufe. 
A cullisfor all for Is of ragoo . 
HAVING cut three pounds of lean veal, and* half a pound of 
ham into flices, lay it into the bottom of a ftew-pan, put in 
carrots and parfnips, and an onion fliced; cover it, and fet it 
a flowing over a ftove: when it has a good colour, and begins 
to flick, put to it a little melted butter, and fhake in a little 
Hour, keep it moving a little while till the flour is fried ; then 
moiften it with gravy and broth, of each a like quantity, then 
put in fome parfley and bafii, a whole leek, a bay-leaf, fome 
mufhrooms and truffles minced fmall, three or four cloves, and 
the cruft of two French rolls : let all thefe fimmer together for 
three quarters of an hour ; then take out the flices of veal; 
ftrain it, and keep it for all forts of ragoos. Now compute 
the expence, and fee if this diih cannot be dreffed full as well 
without this expence. 
A cullisfor all forts of butchers meat . 
YOU muft take meat according to your company; if ten or 
twelve, you cannot take lefs than a leg of veal and a ham, with 
all the fat, fkin, and out fide cut off. Cut the leg of vea! in. 
pieces about thebignefsof your fift, place them in your ftew- 
pan, and then the flices of ham, two carrots, an onion cut in 
two; cover it clofe, let it flew foftly at firft, and as it begins 
to be brown, take off the cover, and turn it, to colour it on all 
fides the fime ; but take care not to burn the meat. When it 
has a pretty brown colour, moiften yourcullis with broth made 
of beef, or other meat; feafon your cullis with a little fweet bafii, 
fojnecloves, with fome garlic, pare a lemon, cut it in flices. 
