made Plain and Eafy, i z$ 
far three minutes, then lay the faufages in your difli, and pour 
the reft all over. You may, before you take it up, put in half 
a fpoonful of vinegar. 
Savoys forced and flowed. 
TAKE two favoys, fill one with force meat, and the other 
without. Stew them with gravy; feafon them with pepper ttnd 
fait, and when they are near enough take a piece of butter, as 
big as a large walnut, rolled in Hour, and put in. Let them ftew 
till they are enough, and the fauce thick ; then lay them in your 
difh, and pour the fauce over them. Thefe things are heft done 
on a ftove. 
■ 2 "o force cucumbers . 
TAKE three large cucumbers, fcoop out the pith, fill them 
with fried oyfters, feafoned with pepper and fait; put on the 
piece again you cutoff, few it with a coarfe thread, and fry them 
in the butter the oyfters are fried in : then pour out the "butter* 
and fhake in a little flour, pour in half a pint of gravy, fhake it 
round and put in the cucumbers. Seafon it with a little pepper 
and fait; let them ftew foftly till they are tender, then lay them 
in a plate y and pour the gravy over them : or you may force 
them with any fort of force-meat you fancy, and fry them in 
hog’s lard, and then ftew them in gravy and red wine. 
Fried faufages , 
TAKE half a pound of faufages, and fix apples; {lice four 
about as thick as a crown, cut the other two in quarters, fry 
them with the faufages of a fine light brown, lay the faufages in 
the middle of the difh, and the apples round. Garnifh with the 
quartered apples. 
Stewed cabbage and faufages fried is a good difh ; then heat 
cold peas-pudding in the pan, lay it in the difli and the faufages 
round, heap the pudding in the middle, and lay the faufages all 
round thick up, edge-ways, and one in the middle at length. 
Qollops and eggs. 
CUT either bacon, pickled beef, or hung mutton into thin 
llices ; broil them nicely, lay them in a difli before the fire, 
have ready a ftew-pan of water boiling, break as many eggs 
as you have collops, break them one by one in a cup, and 
pour them into the. ftew-pan. When the whites of the eggs 
I begin 
