Fry them, and
send them up with fried parsley, without sauce. The rissoles must be
made stiff enough not to break in the frying.

_Rice._

One pound of veal or fowl, chopped fine; have ready some good bechamel
sauce mixed with parsley and lemon-juice; mix it of a good thickness.
When cold, make it up into balls, or what shape you please; dip them in
yolks of eggs and bread crumbs, and fry them a few minutes before they
go to table. They should be of a light brown, and sent up with fried
parsley.

_A Robinson, to make._

Take about eight or ten pounds of the middle of a brisket of beef; let
it hang a day; then salt it for three days hung up; afterwards put it in
strong red pickle, in which let it remain three weeks. Take it out, put
it into a pot with plenty of water, pepper, a little allspice, and
onion; let it simmer for seven or eight hours, but never let it boil.
When quite tender, take out all the bones, spread it out on a table to
cool, well beat it out with a rollingpin, and sprinkle with cayenne,
nutmeg, and very little cloves, pounded together. Put it in a coarse
cloth after it is rolled; twist it at each end to get out the fat, and
bind it well round with broad tape; in that state let it remain three
days.

_Salad, to dress._

Two or three eggs, two or three anchovies, pounded, a little tarragon
chopped very fine, a little thick cream, mustard, salt, and cayenne
pepper, mixed well together. After these are all well mixed, add oil, a
little tarragon, elder, and garlic vinegar, so as to have the flavour of
each, and then a little of the French vinegar, if there is not enough of
the others to give the requisite taste.

_Bologna Sausages._

Have the fillets of young, tender porkers, and out of the weight of
twenty-five pounds three parts are to be lean and one fat; season them
well in the small shredding with salt and pepper, a little grated
nutmeg, and a pint of white wine, mixed with a pint of hog's blood;
stirring and beating it well together, with a little of the sweet-herbs
finely chopped; with a funnel open the mouths of the guts, and thrust
the meat gently into it with a clean napkin, as by forcing it with your
hands you may break the gut. Divide them into what lengths you please;
tie them with fine thread, and let them dry in the air for two or three
days, if the weather be clear and a brisk wind, hanging them in rows at
a little distance from each other in the smoke-loft. When well dried