ic§ The Art of Cookery , 
great care 70U don’t mafli it) pour your ragoo round it, and 
fend it to table hot. 
To ragoo celery . 
WASH and make a bunch of celery very clean, cut it in 
pieces, about two inches long, put it into a ftew-pan with juft 
as much water as will cover it, tie three or four blades of mace, 
two or three cloves, about twenty corns of whole pepper in a 
muflin ragloofe, put it into theftew-pan, a little onion, a little 
bundle of fweet-herbs; cover it clofe, and let it flew foftly till 
tender; then take out the fpice, onion and fweet-herbs, put in 
half an ounce of truffles and morels, two fpoonfuls of catchup, a 
gill of red wine, a piece of butter as big as an egg rolled in flour, 
fix farthing French rolls, feafon with fait to your palate, ilir it all 
together, cover it clofe, and let it flew till the fauce is thick and 
good. Take care that the roll do not break, ftiake your pan 
often ; when it is enough, difn it up, and garnifh with lemon. 
The yolks of fix bard eggs, or more, put in with the rolls, will 
make it a fine difh. This for a firft co'urfe* . 
If you would have it white, put in white wine inftead of r£d a 
and fome cream for a fecond courfe. 
To ragoo mupr corns, 
PEEL and fcrape the flaps, pu£ a quart into a faucepan, a 
very little fait, fetthem on a quick fire, let them boil up, then 
take them eft, put to them a gill of red wine, a quarter of a 
pound of butter rolled in a little flour, a little nutmeg, a little 
beaten mace, fet it on the fire, ftir it now and then ; when it is 
thick and fine, have ready the yolks of 'fix eggs hot and boiled 
in a bladder hard, lay it in the middle of your difh, and pour 
the ragoo over it. Garnifh with broiled mufhrooms, 
A pretty dip of eggs , 
BOIL fix eggs hard, peel them and cut them into thin fiices, 
put a quarter of a pound of butter into the (lew-pan, then put 
m your eggs and fry them quick. Half a quarter of an hour 
will do them. You muff be very careful not to breakthern* throw 
over them pepper, fait, and nutmeg, lay them in your difh be- 
forb the fire, pour out all the fat, ftiake in a little flour, and 
have ready two fhalots cut fmali; throw them into the pan, pour 
in a quarter of a pint of white wine, a little juice of lemon, 
and a little piece of butter rolled in flour. Stir all together till 
it is thick ; it you have nqt fauce enough, put in a little more 
wine. 
