enough, but do not let it boil. If you choose forcemeat balls,
have them ready boiled in water, and take out the shalot before you
dish up: ten minutes will do them.

_Collops, White._ No. 3.

Hack and cut your collops well; season with pepper and salt, and fry
them quick of a pale colour in a little bit of butter. Squeeze in a
lemon: put in half a pint of cream and the yolks of four eggs. Toss them
up quick, and serve them hot.

_Collops, to mince._

Chop some beef as fine as possible; the under part of roasted beef
without any fat is best. Put some onions, pepper, and salt to it. Then
put a little butter in the frying-pan; when it is melted, put in the
meat, and stew it well. Add a cupful of gravy; if you have none, water
will do. Just before it is done put in a little vinegar.

_Collops of cold beef._

Take off all the fat from the inside of a sirloin of beef; cut it neatly
into thin collops, about the size of a crown or half-crown piece, as you
like for size, and cut them round. Slice an onion very small; boil the
gravy that came from the beef when roasted, first clearing it of all the
fat, with a little water; season it with pepper, and, instead of salt,
anchovies dissolved in walnut ketchup, or the liquor from pickled
walnuts, and a bundle of sweet-herbs. Let this boil before you put in
the collops; put them in with a good piece of butter rolled in a little
flour; shake it round to thicken it, and let it do no longer than till
the collops are thoroughly heated, lest they be hard. This does better
than fresh meat. Serve it hot with pickles, or slices of stewed
cucumbers, cut round, like the meat, and placed alternately with it
round the dish.

_Cucumbers, to stew._

Pare twelve cucumbers, and slice them rather thicker than for eating;
put them to drain, and lay them in a coarse cloth till dry. Flour and
fry them brown in butter; then put to them some gravy, a little claret,
some pepper, cloves, and mace; let them stew a little; then roll a bit
of butter in flour, and toss them up. A sufficient quantity of onion
should be sliced thin, and done like the cucumbers.

_Curry Powder, from a Resident in India._ No. 1.

Half a pound of coriander seed, two ounces of black pepper, two ounces
of cummin seed, one ounce of turmeric, one ounce and half of ground
rice: all the above must be finely pounded; add cayenne to your taste.
Mix all well together; put it into a dish close before the fire; roast
it w