5.  SHEEP’S RUMPS with Rice.

Stew the rumps very tender, then take ’em out to cool, dip them in egg and bread-crumbs, and fry them a light brown; have ready half a pound of rice, well wash’d and pick’d, and half a pound of butter; let it stew ten minutes in a little pot; then add a pint of good gravy to the rice and butter, and let it stew half an hour longer; have ready six onions boil’d very tender, and six yolks of boil’d eggs, stick them with cloves; then place the sheep rumps on the dish, and put round them the rice as neatly as you can; place the onions and eggs over the rice, so serve it up hot.

6.  SHEEP’S TONGUES broil’d.

The tongues being boil’d, put a lump of butter in a stew-pan, with parsley and green onions cut small; then split the tongues, but do not part them, and put them in the pan, season them with pepper, herbs, mace, and nutmeg; set them a moment on the fire, and strow crumbs of bread on them; let them be broil’d and dish them up, with a high gravy sauce.

7. To lard OYSTERS.

Make a strong essence of ham and veal, with a little mace; then lard the large oysters with a fine larding pin; put them, with as much essence as will cover them, into a stew-pan; let them stew and hour, or more, over a slow fire.  They are used for garnishing, but when you make a dish of them, squeeze in a Seville orange.

8.  VEAL COULEY.

Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use.  Take two necks of mutton, bone them, lard one with bacon, the other with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up like a couple of rabbits, put it on the spit and roast it as you would any other mutton; then serve it up with ragoo’d cucumbers.  This will do for first course; bottom dish.

9. The MOCK TURTLE.

Take a fine large calf’s head, cleans’d well and stew’d very tender, a leg of veal twelve pounds weight, leave out three pounds of the finest part of it; then take three fine large fowls, (bone them, but leave the meat as whole as possible,) and four pounds of the finest ham sliced; then boil the veal, fowls bones, and the ham in six quarts of water, till it is reduced to two quarts, put in the fowl and the three pounds of veal, and let them boil half an hour; take it off the fire and strain the gravy from it; add to the gravy three pints of the best white wine, boil it up and thicken it; then put in the calf’s-head; have in readiness twelve large forc’d-meat-balls, as large as an egg, and twelve yolks of eggs boil’d hard.  Dish it up hot in a terreen.

10. To dress OX LIPS.

Take three or four ox lips, boil them as tender as possible, dress them clean the day before they are used; then make a rich forc’d-meat of chicken or half-roasted rabbits, and stuff the lips with it; they will naturally turn round; tie them up with pack-thread and put them into gravy to stew; they must stew while the forc’d-meat be enough.  Serve them up with truffles, morels, mushrooms, cockscombs, forc’d-meat balls, and a little lemon to your taste.