made Plain and Eafy. t r 5 
tgg's well beat, a fpoonful of mufhroom-pickle, ftir all together 
till it is thick ; then pour it into your difh, and garnifh with 
lemon. 
Cold fowl fkinned, and dpne this way, eats well; or the beft 
end of a cold breaft of veal; firft fry it, drain it from the fat* 
then pour this fauce to it. 
To hafh cold mutton . 
CUT your mutton with a very (harp knife in Very little bits* 
as thin as poflible; then boil the bones with an onion, a little 
fweet-herbs, a blade of mace, a very little whole pepper, a little 
fait, a piece of cruft toafted very crifp: let it boil til! there is juft 
enough for fauce, ftrain it, and put it into a fauce-pan, with a 
piece of butter rolled in flour; put in the meat, when it is very 
hot it is enough. Have ready fome thin bread toafted brown, cut 
three corner-ways, lay them round the difh, and pour in the 
hafh. As to walnut-pickle, and all forts of pickles, you muft 
put in according to your fancy. Garnifh with pickles. Some love 
a fmall onion peeled, and cut very fmall, and done in the hafh. 
To hajh mutton like venifon. 
CUT it very thin as above; boil the bones as above; ftrain 
the liquor, when there is juft enough for the hafh, to a quarter 
of a pint of gravy put a large fpoonful of red wine, an onion 
peeled and chopped fine, a very little lemon-peel fhred fine, a 
piece of butter as big as a fmall walnut rolled in flour; put it in¬ 
to a fauce-pan with the meat, fhake it all together, and when it 
Is thoroughly hot, pour it into your difh. Hafh beef the fame way© 
To make collops of cold beef. 
IF you have any cold infide of a furloin of beef, take off all 
the fat, cut it very thin in little bits, cut an onion very fmall, 
boil as much water as you think will do for fauce, feafon it with 
a little pepper and fait, and a bundle of fweet-herbs. Let the 
water boil, then put in the meat, with a good piece of butter 
rolled in flour, fhake it round, and ftir it. When the fauce is 
thick and the meat done, take out the fweet-herbs, and pour it 
into your difh. They do better than frefh meat. 
To make a florendine of veal 
TAKE two kidneys of a loin of veal, fat and all, and mince 
it very fine, then chop a few herbs and put to it, and add a few 
currants : feafon it with cloves, mace, nutmeg, and a little fait, 
four or five yolks of eggs chopped fine, and fome crumbs of 
%read^ a pippin or two shopped, fome candied lemon-peel cut 
I z fmall* 
