th the beef, and caper sauce with the mutton.

BOILED CUSTARD. Set a pint of cream over a slow fire, adding two ounces
of sugar, and the rind of a lemon. Take it off the fire as soon as it
begins to simmer; as the cream cools, add by degrees the yolks of eight
eggs well beaten, with a spoonful of orange water. Stir it carefully
over a slow fire till it almost boils, and strain it quickly through a
piece of thin muslin. Put it into cups, and serve it up cold.

BOILED DUCK. Choose a fine fat duck, salt it two days, and boil it
slowly in a cloth. Serve it with onion sauce, but melt the butter with
milk instead of water.

BOILED EELS. The small ones are best, provided they are bright, and of a
good colour. After they are skinned, boil them in a small quantity of
water, with a quantity of parsley, which with the liquor should be sent
to table with them. Serve chopped parsley and butter for sauce.

BOILED FOWL. For boiling, choose those that are not black-legged. Pick
them nicely, singe, wash, and truss them. Flour them, and put them into
boiling water: half an hour will be sufficient for one of middling size.
Serve with parsley and butter; oyster, lemon, liver, or celery sauce. If
for dinner, ham, tongue or bacon is usually served with them, and also
greens.--When cooked with rice, stew the fowl very slowly in some clear
mutton broth well skimmed, and seasoned with onion, mace, pepper and
salt. About half an hour before it is ready, put in a quarter of a pint
of rice well washed and soaked. Simmer it till it is quite tender,
strain it from the broth, and put the rice on a sieve before the fire.
Keep the fowl hot, lay it in the middle of the dish, and the rice round
it without the broth. The broth will be nice by itself, but the less
liquor the fowl is done with the better. Gravy, or parsley and butter,
for sauce.

BOILED HAM. Soak the ham in cold water the night before it is to be
dressed, scrape it clean, and put it into the boiler with cold water.
Skim the liquor while boiling; let it not boil fast, but simmer only,
and add a little cold water occasionally for this purpose. When the ham
is done, take it up, pull off the skin carefully, and grate a crust of
bread over it so as to cover it tolerably thick. Set it before the fire,
or put it into the oven till the bread is crisp; garnish it with
carrots, or any thing that is in season. A ham of twenty pounds will
require five hours boiling, and others in proporti