en lay the chicken above the minc'd meat, and a
little more butter; cover the pie and bake it two hours; when baked
take off the fat, and add to it white gravy, with a little juice of
lemon. Serve this up hot.

5. SHEEP'S RUMPS _with_ Rice.

Stew the rumps very tender, then take 'em out to cool, dip them in egg
and bread-crumbs, and fry them a light brown; have ready half a pound
of rice, well wash'd and pick'd, and half a pound of butter; let it
stew ten minutes in a little pot; then add a pint of good gravy to the
rice and butter, and let it stew half an hour longer; have ready six
onions boil'd very tender, and six yolks of boil'd eggs, stick them
with cloves; then place the sheep rumps on the dish, and put round them
the rice as neatly as you can; place the onions and eggs over the rice,
so serve it up hot.

6. SHEEP'S TONGUES _broil'd_.

The tongues being boil'd, put a lump of butter in a stew-pan, with
parsley and green onions cut small; then split the tongues, but do not
part them, and put them in the pan, season them with pepper, herbs,
mace, and nutmeg; set them a moment on the fire, and strow crumbs of
bread on them; let them be broil'd and dish them up, with a high gravy
sauce.

7. _To lard_ OYSTERS.

Make a strong essence of ham and veal, with a little mace; then lard
the large oysters with a fine larding pin; put them, with as much
essence as will cover them, into a stew-pan; let them stew and hour, or
more, over a slow fire. They are used for garnishing, but when you make
a dish of them, squeeze in a Seville orange.

8. VEAL COULEY.

Take a little lean bacon and veal, onion, and the yellow part of a
carrot, put it into a stew-pan; set it over a slow fire, and let it
simmer till the gravy is quite brown, then put in small gravy, or
boiling water; boil it a quarter of an hour, and then it is ready for
use. Take two necks of mutton, bone them, lard one with bacon, the
other with parsley; when larded, put a little couley over a slow stove,
with a slice of lemon whilst the mutton is set, then skewer it up like
a couple of rabbits, put it on the spit and roast it as you would any
other mutton; then serve it up with ragoo'd cucumbers. This will do for
first course; bottom dish.

9. _The_ MOCK TURTLE.

Take a fine large calf's head, cleans'd well and stew'd very tender, a
leg of veal twelve pounds weight, leave out three pounds of the finest
part of it; then take three fine large fowls, (bo