ld water. When cold, take off the shell without breaking the
white. Have a little shalot and parsley minced fine and mixed; pass it
with a little fresh butter. When done enough, set it to cool. Cut the
eggs through the middle; put the whites into warm water; pound the yolks
very fine; put them into your stewpan, with a little cream, pepper, and
salt. Make the whole very hot, and dish. Two gills of cream will be
sufficient for ten eggs.

_Ham, essence of._

Take six pounds of ham; cut off all the skin and fat, and cut the lean
into slices about an inch thick; lay them in the bottom of a stewpan,
with slices of carrots, parsnips, six onions sliced; cover down very
close, and set it over a stove. Pour on a pint of veal cullis by
degrees, some fresh mushrooms cut in pieces, if to be had, if not,
mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a
crust of bread, and a leek. Cover down close, and let it simmer till the
meat is quite dissolved. A little of this sauce will flavour any lighter
sauce with great zest and delicacy.

_Maccaroni in a mould of Pie Crust._

Prepare a paste, as generally made for apple-pies, of an oval shape; put
a stout bottom to it and no top; let it bake by the fire till served.
Prepare a quarter of a pound of maccaroni, boil it with a little salt
and half an ounce of butter; when done, put it in another stewpan with
an ounce more of butter, a little grated cheese, and a spoonful of
cream. Drain the maccaroni, and toss it till the cheese be well mixed;
pour it into a dish; sprinkle some more grated cheese over it, and baste
it with a little butter. When ready to be served, put the maccaroni into
the paste, and dish it up hot without browning the cheese.

_Maccaroni, to dress._ No. 1.

Stew one pound of gravy beef to a rich gravy, with turnips and onions,
but no carrots; season it high with cayenne, and fine it with whites of
eggs. When the gravy is cold, put in the maccaroni; set it on a gentle
fire; stir it often that it may not burn, and let it stew an hour and a
half. When you serve it up add of Cheshire cheese grated as much as will
make the maccaroni relishing.

_Maccaroni._ No. 2.

Boil two ounces of maccaroni in plenty of water an hour and a half, and
drain it through a sieve. Put it into a saucepan, and beat a little bit
of butter, some pepper and salt, and as much grated cheese as will give
a proper flavour. Put it into the saucepan with the maccaroni, a