i to The Art of Cookery, 
melted, and a pound of blanched almonds well beat. Knead 
them all together thoroughly, with a little rofe-water, and cut 
out your jumfaalls in what figures you fancy ; and either bake 
them in a gentle oven, or fry them in frefh butter, and they make 
a pretty fide or corner difh. You may melt a little butter with a 
fpoonful of fack, and throw fine fugar all over the difh. If you 
make them in pretty figures, they make a fine little difh. 
*fo make a ragoo of onions . 
TAKE a pint of little young onions, peel them, and take four 
large ones, peel them and cut them very (mall; put a quarter of 
a pound of good butter into a (lew-pan, when it is melted and 
done making a noife, throw in your onions, and fry them till 
they begin to look a little brown : then (hake in a little flour, 
and (hake them round till- they are thick; throw in a little fait, 
a little beaten pepper, a quarter of a pint of good gravy, and a 
tea-fpoonful of muftard. Stir all together, and when it is well 
tailed and of a good thicknefs pour it into your difh, and gar¬ 
ni (h it with fried crumbs of bread and rafpings. They make a 
pretty-little difh, and are very good. You may (lew rafpings 
in the room of flour, if you pleafe. 
A ragoo of oyfters . 
OPEN twenty large oyfters, take them out of their liquor, 
fave the liquor, and dip the oyfters in a batter made thus : take 
two eggs, beat them well, a little lemon-peel grated, a little 
nutmeg grated, a blade of mace pounded fine, a little parfley 
chopped fine ; beat all together with a little flour, have ready 
fome butter or dripping in a (lew-pan ; when it boils, dip in your 
oyfters, one by one, into the batter, and fry them of a fine brown ; 
then with an egg-dice take them out, and lay them in a difh before 
the fire. Pour the fat out of the pan, and (hake a little flour 
over the bottom of the pan, then rub a little piece of butter, as 
big as a final! walnut, all over with your knife, whilft it is over 
the fire ; then pour in three fpoonfuls of the oyfter liquor drain¬ 
ed, one fpoonful of white wine, and a quarter of a pint of 
gravy; grate a little nutmeg, dir all together, throw in the oyf¬ 
ters, give the pan a tofs round, and when the fauce is of a good 
thicknefs, pour all into the difh, and garnifii with rafpings. 
A ragoo of afparagus . 
SCRAPE a hundred of grafs very clean, and throw it into 
cold water. When you have fcraped all, cut as far as is good and 
green, about an inch long, and take two heads of endive clean 
wafhed 
