ew mushrooms, morels, or truffles; serve it
up hot.

2. _The fine Brown_ JELLY.

Boil four calf's feet in six quarts of water 'till it is reduced to
three pints, tale off the feet and let the stock cool, then melt it,
and have ready in a stew-pan, a spoonful of butter hot, add to it a
spoonful of fine flour, stir it with a wood spoon over a stove-fire,
'till it is very brown, but not burnt, then put the jelly out, and let
it boil; when cold take off the fat, melt the jelly again and put to it
half a pint of red port, the juice and peel of half a lemon, white
pepper, mace, a little Jamaica pepper, and a little salt; then have
ready the whites of four eggs, well froth'd, and put them into the
jelly, (take care the jelly be not too hot when the whites are put in)
stir it well together, and boil it over a quick fire one minute, run it
thro' a flannel bag and turn it back till it is clear, and what form
you would have it, have that ready, pour a little of the jelly in the
bottom, it will soon starken; then place what you please in it, either
pigeon or small chicken, sweet-bread larded, or pickled smelt or trout,
place them in order, and pour on the remainder of the jelly. You may
send it up in this form, or turn it into another dish, with holding it
over hot water; but not till it is thoroughly hardened.

3. _To make a_ MELLON.

Make the leanest forc'd-meat that you can, green it as near the colour
of mellon as possible with the juice of spinage, as little of the juice
as you can; put several herbs in it, especially parsley, shred fine,
for that will help to green it; roll it an inch and a half thick, lay
one half in a large mellon mould, well buttered and flowered, with the
other half the full size of the mould, sides and all; then put into it
as many stew'd oysters as near fills it with liquor sufficient to keep
them moist, and close the forc'd-meat well together; close the melon
and boil it till you think it is enough; then make a small hole (if
possible not to be perceived) pour in a little more of the liquor that
the oysters were stew'd in hot, and serve it up with hot sauce in the
dish. It must be boiled in a cloth, and is either for a first or second
course.

4. _Hot_ CHICKEN PIE.

Order the chickens as for fricassy, and form the pie deep, lay in the
bottom a mince-meat made of the chicken's livers, ham, parsley and
yolks of eggs; season with white pepper, mace, and a little salt;
moisten with butter, th