io6 The Art of Cookery*, 
put in your craw-fife., and ftrain it off. Being {trained, keep 
k for a firft courfe of craw-fife. 
A white cullis. 
TAKE a piece of veal, cut it into fmall bits, with feme thin 
Hices of ham, and two onions cut into four pieces ; moiften it 
with broth, feafoned with mufhrooms, a bunch of parfley, green 
onions, three cloves, and fo let it few. Being {tewed, take 
out all your meat and roots with afleimmer, put in a few crumbs 
of bread, and let it flew feftly : take the white of a fowl, or two 
chickens, and pound it in a mortar ; being well pounded, mix 
it in your cullis, but it muff not boil, and your cullis muft be 
very white ; but if it is not white enough you muft pound two 
dozen of fweet aimoncls blanched, and put into your cullis ; then 
boil a glafs of milk, and put it in your cullis : let it be of a 
good tafte, and ftrain it offs then put it in a fmall kettle, and 
keep it warm. 'You. may ufe it for white loaves, white cruPc of 
bread and bifquets. » 
Sauce for a hr ace of 'partridges , pheafants , or any thing 
you pleafe. 
ROAST a partridge, pound it well in a mortar with the pi~ 
mions of four turkies, with a quart of ftrong gravy, and the li¬ 
vers of the partridges and feme truffles, and let it fimmer till it 
be pretty thick, let it ftand in a dife for a while, then put two 
gtaffes of Burgundy into a few- pan, with two or three feces of 
onions, a clove or two of garlic, and the above fauce* Let it 
fimmer a few minutes, then prefs it through a hair-bag into a 
few- pan, add the effence of ham, let it boil for feme time, fea- 
fon it with good fpice and pepper, lay your partridges, &c. in 
the dife, and pour your fauce in. 
They will ufe as many fine ingredients to few a pigeon, or 
fowl, as will make a very fine dife, which is equal to boiling a 
leg of mutton in champaign. 
it would be needlefs to name any more; though you have 
much more expenfive fauce than this; however, I think here is 
enough to {hew the folly of thefe fine French cooks. In their 
own country, they will make a grand entertainment with the 
expence of one of thefe diihes ; but here they want the little 
petty profit; and by this fort of legerdemain, feme fine eftates 
are juggled into France. 
C H A P, 
