nS The Art of Ccdkery ,, 
finally a little fack, and orange flour-water. Lay a fheet of 
puff-pafte at the bottom of your difh, and put in the ingredients, 
and cover it with another fheet of puff-^fte. Bake it in a-flack 
even, ferape fugar on the top, and ferve it up hot. 
To make falamongundy . 
TAKE two or three Roman or cabbage lettuces, and when 
you have w.afhed them clean, fwing them pretty dry in a clothe 
then beginning at the open end, cut them crofs- ways, as fine as 
a good big thread, and lay the lettuces fo cut, about an inch thick, 
all oyer the 'bottom of a difh. When you have thus garnifhed 
your difh, take two cold roafted pullets or chickens* and cut the 
ftcfti off the breads and wings into faces, about three inches 
long, a quarter of an inch broad, and as thin as a Chilling: lay 
them upon the lettuce round the end to the middle of the difh, 
and the other towards the brim ; then having boned and cut fix 
anchovies, each into eight pieces, lay them all between each flice 
of|the fowls, then cut the lean meat off the legs into dice, and cut 
a lemon into fmall dice ; then mince the yolks of four eggs, three 
or four anchovies', and a little parfley, and make a round heap 
of thefe in your difh, piling it up in the form of a fugar-loaf, 
and garnifh it with onions as big as the yolks of eggs, boiled 
in a good deal of water very tender and white. Put the large ft 
of the onions in the middle on the top of the falamongundy, and 
lay the reft all round the brim of the difh, as thick as you can 
lay them ; then beat feme fallad oil up with vinegar, fait, and 
pepper, and pour over it all. Garnifh with grapes juft fcalded, 
or French beans blanched, or aftertion-flowers, and ferve it up 
for a firft courfe. 
Another way . 
MINCE two chickens, either boiled or roafted, very fine, or 
Veal, if you pleafe ; al.fo mince the yolks of hard eggs very fmall, 
and mince the whites very fmall by themfelves ; fhred the pulp 
of two or three lemons very fmall, then lay in your difh. a layer 
of mince-meat, and a layer of yolks of eggs, a layer of whites, 
a layer of anchovies, a layer of your fin ed lemon-pulp, a layer of 
pickles, a layer of for re I* a layer of fpinach, and fha.lots fhred. 
fmall. When you have filled a difh with,the ingredients, fet an 
orange of lemon on the top; then garnifh with h or fe-rad difh 
icraped, barberries, and fliced lemon. Beat up fome oil, with 
the juice of lemon, fait, and muftard, thick, and ferve it up 
or a fecond courfe, ficle-difh, or middle-diih, for fupper. 
A third 
