vinegar, and a quarter
of a pound of pounded loaf sugar. Simmer it gently over the fire, skim
it well, pour it through a tammis or fine sieve, and send it up in a
basin. This sauce is adapted for venison, and is often preferred to the
sweet wine sauces.

SHEEP'S EARS. Take a dozen and a half of sheep's ears, scald and clean
them very well; then make a forcemeat of veal, suet, crumbs of bread, a
little nutmeg, pepper, salt, and beaten mace, parsley and thyme shred
fine; mix these ingredients with the yolk of an egg; fill the ears, and
lay one over the other, press them close, flour them, and fry them in
clean beef dripping, of a fine brown; serve them up with gravy sauce in
the dish, garnished with lemon. This is a pretty side dish.

SHELFORD PUDDING. Mix three quarters of a pound of currants or raisins,
one pound of suet, a pound of flour, six eggs, some good milk, lemon
peel, and a little salt. Boil it in a melon shape six hours.

SHERBET. This liquor is a species of negus without the wine. It consists
of water, lemon, or orange juice, and sugar, in which are dissolved
perfumed cakes, made of the best Damascus fruit, and containing also an
infusion of some drops of rose-water: another kind is made of violets,
honey, juice of raisins, &c. It is well calculated for assuaging
thirst, as the acidity is agreeably blended with sweetness. It
resembles, indeed, those fruits which we find so grateful when one is
thirsty.

SHIN OF BEEF. A shin or leg of beef, weighing full six pounds, will make
a large tureen of excellent soup. Cut half a pound of bacon into slices
about half an inch thick, lay it at the bottom of a soup kettle or deep
stewpan, and place the meat on this, after having first chopped the bone
in two or three places. Add two carrots, two turnips, a head of celery,
two large onions with two or three cloves stuck in them, a dozen black
peppercorns, the same of Jamaica pepper, and a bundle of lemon thyme,
winter savoury, and parsley. Just cover the meat with cold water, boil
it over a quick fire, skim it well, and then let it stew very gently by
the side of the fire for four hours till it is quite tender. Take out
all the meat, strain off the soup, and remove the fat from the surface
when cold. Cut the meat into small pieces, and put them into the soup,
when it is to be warmed up for the table. A knuckle of veal may be
dressed in the same way.

SHINGLES. This disorder, of the same nature as St. Anthony'