Wade Plain and Edfyi 
i 17 
A third falamongundj . 
MINCE veal or fowl very final!, a pickled herring boned and 
picked fmall, cucumber minced fmall, apples minced fmall, an 
onion peeled and minced fmall, feme pickled red cabbage chop¬ 
ped fmall, cold pork minced fmall, or cold duck or pigeons 
minced fmall, boiled parfley chopped fine, celery cot fmall, the 
yplks of hard eggs chopped fmall, and the whites chopped fmall, 
and either lay ail the ingredients by themfelves fepafate on fau*- 
cers, or in heaps in a dluf. Difh them out with what pickles 
you have, and fliced lemon nicely cut; and if you can get after- 
lion-flowers, lay them round it. This is a fine middle dilh for 
flipper ; but you may always make falamongundy of fuch things 
as you have, according to your fancy. The other forts you have 
in the chapter pf fails. 
To make little pafties . 
TAKE the kidney of a loin of veal cut very fine, with as 
much of the fat, the yoljes of two hard eggs, leafbned with a 
little fait, and half a fmall nutmeg. Mix them well together., 
then roll it well in a puff-pafte cruft, make three of it, and fry 
{hem nicely in hog’s lard qr butter. 
They make a pretty lit tie difh for change. You may put in 
feme carrots, and a little fugar and fpice, with the juice of an 
orange, and fom.eumes apples, fir ft boiled and fweetened, with a 
little juice of lemon, or any fruit you pleafe. 
Petit pafties for garni firing dijh.es . 
MAKE a fhort cruft, roll it thick, make them about as big 
as the bowl of a fpoon, and about an inch deep : take a pCce 
of veal, enough to fill the patty, as much bacon and beef-filet, 
fhred them all very fine, feafon them with pepper and fait, and 
a little iweet-herbs ; put them into a little ftew-pan, keep turning 
them about with a few mufti rooms chopped fmall, for eight or 
ten minutes; then fill your petty patties, and cover them with 
feme cruft. Colour them with’ the'yolk of an egg, and bake- 
them. Sometimes fill them with oyfters for fifh, or the melts of 
the fi(h pounded, and feafoned with pepper and fait; fill them 
with lobfters, or what you fancy. They make a fine garnifbing, 
$nd give a difh a fine look: if for a calf’s head, the brains Tea- 
fpned is moll proper, and forne with oyfliers. 
■ - I 3 Q$ 
