lemon, put on it some pepper and salt, squeeze it on the breast, and
pour a spoonful of gravy over the meat, before it is sent round.--See
ROAST DUCK.

DUN BIRDS. Roast and baste them with butter, and sprinkle a little salt
before they are taken up. Pour a good gravy over them, and serve with
shalot sauce in a boat.

DUNELM OF VEAL. Stew a few small mushrooms in their own liquor and a bit
of butter, a quarter of an hour. Mince them fine, and put them with
their liquor to some cold minced veal. Add a little pepper and salt,
some cream, and a bit of butter rubbed in less than half a tea-spoonful
of flour. Simmer the mince three or four minutes, and serve it on thin
sippets of bread. Cold fowl may be treated in the same manner.

DUTCH BEEF. Take a lean piece of beef, rub it well with treacle or brown
sugar, and let it be turned often. In three days wipe it, and salt it
with common salt and saltpetre beaten fine: rub these well in, and turn
it every day for a fortnight. Roll it tight in a coarse cloth, and press
it under a large weight: hang it to dry in a wood smoke, but turn it
upside down every day. Boil it in pump water, and press it: it will then
grate or cut into shivers, like Dutch beef.

DUTCH FLUMMERY. Boil two ounces of isinglass in a pint and half of water
very gently half an hour; add a pint of white wine, the juice of three
lemons, and the thin rind of one. Rub a few lumps of sugar on another
lemon to obtain the essence, and add with them a sufficient quantity of
sugar to sweeten. Beat up the yolks of seven eggs, mix it with the
above, and give them together one scald. Keep the flummery stirring all
the time, pour it into a bason, stir it till half cold, let it settle,
and then put it into a melon shape.

DUTCH PUDDING. Melt a pound of butter in half a pint of milk; mix it
into two pounds of flour, eight eggs, and four spoonfuls of yeast. Add a
pound of currants, and a quarter of a pound of sugar beaten and sifted,
and bake it an hour in a quick oven. This is a very good pudding hot,
and equally so as a cake when cold. If for the latter, carraways must be
used instead of currants.

DUTCH RICE PUDDING. Soak four ounces of rice in warm water half an hour;
drain away the water, put the rice into a stewpan, with half a pint of
milk, and half a stick of cinnamon, and simmer it till tender. When
cold, add four eggs well beaten, two ounces of butter melted in a
tea-cupful of cream; and add three ou