tg 6 ■ f be Art of Cooier% 
4 hem out with an egg-flice, lay them in a plate before the fire^ 
and have ready one cucumber whole, cut a long piece out of the , 
'fide, and fcoop oiit all the pulp ; have ready fried onions peeled 
and fliced, and fried brown with the fliced cucumber. Fill the 
whole cucumber with the fried onion, feafon with pepper and 
fait; put on the piece you cut out, and tie it round with a pack¬ 
thread. Fry it brown, firft flouring it, then take it out of the 
pan and keep it hot ; keep the pan on the fire, and v/ith one 
hand put in a little flour, while with the other you ftir it. When 
it is thick put in two or three fpoonfuls of water, and half a pint 
of white or red wine, two fpoonfuls of catchup, ftir it together, 
put in three blades of mace, four cloves, half a nutmeg, a little 
pepper and fait, all beat fine together; ftir it into the faucepan, 
then throw in your cucumbers, give them a tofs or two, then 
lay the whole cucumbers in the middle, the reft round, pour the 
fauce all over, untie the cucumbers before you lay it into the difh. 
Garnifh the difti with fried onions, and fend it to table hot. 
This is a pretty fide-difh at a firft courfe. 
To ragoo French leans . 
TAKE a quarter of a peck of French beans, firing them, 
do not fplit them, cut them in three acrofs, lay them in fait 
and water, then take them out and dry them in a coarfe cloth, 
fry them brown, then pour out all the fat, put in a quarter of a 
pint of hot water, ftir it into the pan by degrees, let it boil, 
then take a quarter of a pound of frefh butter rolled in a very little 
flour, two fpoonfuls of catchup, one fpoonful of mufhroom- 
pickle, and fourof white wine, an onion ftuck with fix cloves, 
two or three blades of mace beat, half a nutmeg grated, a little 
pepper and fait; ftir it all together for a few minutes, then throw 
in the beans; fliake the pan for a minute or two, take out the 
onion* and pour them into your difh. This is a pretty fide* 
difh,fand you may garnifh with what you fancy, either pickled 
French beans, mufhroorns, or famphire, or any thing elfe. 
A ragoo of beans , with a force . 
RAGOO them as above, take two large carrots, fcra'pe and 
fioi.t them tender, then mafh them in a pan, feafon with pepper 
and fait, mix them with a little piece of butter and the yolks of 
two raw eggs. Make it into what fhape you pleafe, and bak¬ 
ing it a quarter of an hour in a quick oven will do, but a tin 
oven is the heft; lay it in the middle of the difh, and the ra¬ 
goo round. Serve it up hot for a firft courfe. 
Or 
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