nd
after boiling an hour and a half, strain it off. While it is boiling,
fry the bits of veal in butter, with four onions. When they are done,
add the broth to them, and put it on the fire. Let it simmer half an
hour, then mix two spoonfuls of currie powder, and the same of flour,
with a little cold water and a tea-spoonful of salt, and add these to
the soup. Simmer it gently till the veal is quite tender, and it is
ready. Or bone a couple of fowls or rabbits, and stew them in the same
manner. Instead of black pepper and allspice, a bruised shalot may be
added, with some mace and ginger.

CUSTARDS. To make a cheap and excellent custard, boil three pints of new
milk with a bit of lemon peel, a bit of cinnamon, two or three bay
leaves, and sweeten it. Meanwhile rub down smooth a large spoonful of
rice flour in a cup of cold milk, and mix with it the yolks of two eggs
well beaten. Take a basin of the boiling milk and mix with the cold,
then pour it to the boiling, stirring it one way till it begin to
thicken, and is just going to boil up; then pour it into a pan, stir it
some time, add a large spoonful of peach water, two spoonfuls of brandy,
or a little ratafia. Marbles boiled in custard, or any thing likely to
burn, will prevent it from catching if shaked about in the saucepan.--To
make a richer custard, boil a pint of milk with lemon peel and cinnamon.
Mix a pint of cream, and the yolks of five eggs well beaten. When the
milk tastes of the seasoning, sweeten it enough for the whole; pour into
the cream, stirring it well; then give the custard a simmer, till it
come to a proper thickness. Stir it wholly one way, season it as above,
but do not let it boil. If the custard is to be very rich, add a quart
of cream to the eggs instead of milk.

CUSTARD PASTE. Six ounces of butter, three spoonfuls of cream, the yolks
of two eggs, and half a pound of flour, are to be mixed well together.
Let it stand a quarter of an hour, work it well, and roll it out thin.

CUSTARD PUDDING. Mix by degrees a pint of good milk with a large
spoonful of flour, the yolks of five eggs, some orange-flower water, and
a little pounded cinnamon. Butter a bason that will just hold it, pour
in the batter, and tie a floured cloth over. Put it in when the water
boils, turn it about a few minutes to prevent the egg settling on one
side, and half an hour will boil it. Put currant jelly over the pudding,
and serve it with sweet sauce.

CUTLETS MAIN