Appendix to the Art of Cookery. ,369 
oil ; When almoft done, repafs them in another batter ; then let 
them fry till they are done, draw them off the oil, and lay then 
in a difh ; over every pair of fritters you muft throw cinnamon* 
fmall coloured fugar-plumbs, and clarified fugar. 
2 "0 fricafey pigeons the Italian way. 
QUARTER them, and fry them in oil ; take forhe greet! 
peafe, and let them fry in the oil till they are almoft ready to 
burft ; then put fome boiling water to them; feafon it with fair* 
pepper, onions, garlick, parfley and vinegar. Veal arid lamb 
do the fame way, and thicken with yolks of eggs. 
Pickled beef for prefent ufe . 
TAKE the rib of beef, ftick it with garlick and cloves; fea¬ 
fon it with fait, Jamaica pepper, mace, and fome garlick 
pounded ; cover the meat with white wine vinegar, and Spanifh 
thyme : you mu ft take care to turn the meat every day, and 
add more vinegar, if required for a fortnight; then put it in a 
ftew-pan, and cover it clofe, and let it fimmer on a flow fire for 
fix hou/s, adding vinegar and white wine: if youchufe, you may 
flew a good quantity of onions* it will be more palatable. 
Beef fteaks after the French way. 
TAKE fome beef fteaks, broil them till they are half done £ 
while the fteaks are doing, have ready in a flew pan fome red 
wine, a fpoonful or two of gravy; feafon it with fait, pepper* 
fome flhalots ; then take the fteaks, and cut in fquares, and put 
in the fauce : you mu ft put fome vinegar, cover it clofe, and 
let it ficxuner on a flow fire half an hour. 
A capon done after the French way. 
TAKE a quart of white wine, feafon the capon with fait* 
cloves and whole pepper, a few fhalots ; then put the capon 
in an earthen pan : you mud take care it mu ft not have room 
to fhake; it muft be covered clofe, and done on a flow charcoal 
fire. 
