AND TOMATOS.

Peel the skins from a dozen large tomatos, put four ounces of butter in
a frying pan, add some salt, pepper, and a little chopped onion; fry
them a few minutes, add the tomatos, and chop them while frying; when
nearly done, break in six eggs, stir them quickly, and serve them up.

* * * * *

TO FRICASSEE EGGS.

Boil six eggs for five minutes, lay them in cold water, peel them
carefully, dredge them lightly with flour, beat one egg light, dip the
hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and
grated nutmeg; cover them well with this, and let them stand some time
to dry--fry them in boiling lard, and serve them up with any kind of
rich, well seasoned gravy, and garnish with crisped parsley.

* * * * *

SAUCES.

FISH SAUCE, TO KEEP A YEAR.

Chop twenty-four anchovies, bones and all, two shallots, a handful of
scraped horse radish, four blades of mace, one quart of white wine, one
pint of anchovy liquor, one pint of claret, twelve cloves, and twelve
pepper corns; boil them together till reduced to a quart, then strain it
off into a bottle for use Two spoonsful will be sufficient for a pound
of butter.

* * * * *

SAUCE FOR WILD FOWL.

Take a gill of claret, with as much water, some grated bread, three
heads of shallots, a little whole pepper, mace, grated nutmeg, and salt;
let them stew over the fire, then beat it up with butter, and put it
under the wild fowl, which being a little roasted, will afford gravy to
mix with this sauce.

* * * * *

SAUCE FOR BOILED RABBITS.

Boil the livers, and shred them very small, chop two eggs not boiled
very hard, a large spoonful of grated white bread, some broth, sweet
herbs, two spoonsful of white wine, one of vinegar, a little salt, and
some butter; stir all together, and take care the butter does not oil.

* * * * *

GRAVY.

Take a rasher or two of bacon, and lay it at the bottom of a stew pan,
putting either veal, mutton, or beef, cut in slices, over it; then add
some sliced onions, turnips, carrots, celery, a little thyme, and
alspice. Put in a little water, and set it on the fire, stewing till it
be brown at the bottom, which you will know from the pan's hissing; then
pour boiling water over it, and stew it an hour and a half; but the time
must be regulated by the