. Add four eggs well beaten, half a pound of currants picked and
washed, a quarter of a pound of sugar, and a little nutmeg. Mix all
together, tie the pudding up close in a cloth, and boil it two hours.
Serve it up with a sauce of melted butter, a little sugar and sweet
wine.

FRENCH ROLLS. Rub one ounce of butter into a pound of flour; mix one egg
beaten, a little yeast that is not bitter, and as much milk as will make
the dough tolerably stiff. Beat it well, but do not knead it: let it
rise, and bake it on tins.

FRENCH SALAD. Mince up three anchovies, a shalot, and some parsley. Put
them into a bowl with two table-spoonfuls of vinegar, one of oil, and a
little salt and mustard. When well mixed, add by degrees some cold roast
or boiled meat in very thin slices: put in a few at a time, not
exceeding two or three inches long. Shake them in the seasoning, and
then put more: cover the bowl close, and let the salad be prepared three
hours before it is to be eaten. Garnish with parsley, and a few slices
of the fat.

FRICANDEAU OF BEEF. Take a nice piece of lean beef; lard it with bacon
seasoned with pepper, salt, cloves, mace, and allspice. Put it into a
stewpan with a pint of broth, a glass of white wine, a bundle of
parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two,
four cloves, pepper and salt. When the meat is become tender, cover it
close. Skim the sauce well, strain it, set it on the fire, and let it
boil till reduced to a glaze. Glaze the larded side with this, and serve
the meat on sorrel sauce.

FRICANDEAU OF VEAL. Cut a large piece from the fat side of the leg,
about nine inches long and half as thick and broad. Beat it with the
rolling pin, take off the skin, and trim the rough edges. Lard the top
and sides, cover it with fat bacon, and then with white paper. Lay it
into a stewpan with any pieces of undressed veal or mutton, four onions,
a sliced carrot, a faggot of sweet herbs, four blades of mace, four bay
leaves, a pint of good veal or mutton broth, and four or five ounces of
lean ham or gammon. Cover the pan close, and let it stew slowly for
three hours; then take up the meat, remove all the fat from the gravy,
and boil it quick to a glaze. Keep the fricandeau quite hot, and then
glaze it. Serve it with the remainder of the glaze in the dish, and
sorrel sauce in a tureen.--The following is a cheaper way of making a
good fricandeau of veal. With a sharp knife cut the lean part o