innamon. Let it boil till the rice is dry;
then cool it, and raise a rim three inches high round the dish, having
egged the dish where it is put, to make it stick. Then egg the rice all
over. Fill the dish half way up with a marmalade of apples; have ready
the whites of four eggs beaten to a fine froth, and put them over the
marmalade. Sift fine sugar over, and set it in the oven, which should be
warm enough to give it a beautiful colour.

RICE SOUP. Boil a pound of rice with a little cinnamon, in two quarts of
water. Take out the cinnamon, add a little sugar and nutmeg, and let it
stand to cool. Then beat up the yolks of three eggs in a little white
wine, and mix it with the rice. Set it on a slow fire, stir it well,
and take it up as soon as it has boiled to a proper thickness.

RICH GIBLET SOUP. Take four pounds of gravy beef, two pounds of scrag of
mutton, two pounds of scrag of veal; stew them well down together in a
sufficient quantity of water for a strong broth, let it stand till it is
quite cold, then skim the fat clean off. Take two pair of giblets well
scalded and cleaned, put them into your broth, and let them simmer till
they are stewed tender; then take out your giblets, and run the soup
through a fine sieve to catch the small bones; then take an ounce of
butter and put it into a stew-pan, mixing a proper quantity of flour,
which make of a fine light brown. Take a small handful of chives, the
same of parsley, a very little penny-royal, and a very little sweet
marjoram; chop all these herbs together excessive small, put your soup
over a slow fire, put in your giblets, butter and flour, and small
herbs; then take a pint of Madeira wine, some cayenne pepper, and salt
to your palate. Let them all simmer together, till the herbs are tender,
and the soup is finished. Send it to the table with the giblets in it.
Let the livers be stewed in a saucepan by themselves, and put in when
you dish.

RICH GRAVY. Cut lean beef into small slices, according to the quantity
wanted; slice some onions thin, and flour them both. Fry them of a light
pale brown, but do not suffer them on any account to get black. Put them
into a stewpan, pour boiling water on the browning in the fryingpan,
boil it up, and pour it on the meat. Add a bunch of parsley, thyme, and
savoury, a small piece of marjoram, the same of taragon, some mace,
berries of allspice, whole black pepper, a clove or two, and a bit of
ham, or gammon of bacon. Si