DISHES OF ROYALTY.
when you put them in the pan. Serve the kidneys in it; make it pretty relishing and tart with vinegar.
Legs of Fowls like Pears.—Bone the legs of 2 fowls to the stumps, stuff each round like a pear, with a stuffing made of both livers, scalded sweet breads, truffles, mushrooms, minced fat bacon or pork, a little wine, pepper and salt. When done, serve hot with any rich sauce you like. * To preserve Bacon from Rust.—After the bacon has been salted about 15 days, put it into a box the size of the pieces of bacon, covering the bottom of the box with hay, wrap each piece of bacon in hay and between each put a layer of hay. This will keep it sweet for a year. Try it.
Easau's Pulse or Mess of Pottage.—Take the best lantiles, (Italian), boil them in water, drain them ; then stew them with pepper and salt, chopped parsley and a bit of butter; when done, add a yolk or two of eggs, some cream, nutmeg and gravy. Season, then serve them hot.
Baked Pears.—Delicious.—Take the largest pears you can get, pare them, lay them in a pan with some brown sugar, cloves and cinnamon. When the pan is full, take some sweet rich perry, the newer the better, fill the pan with it and place them together in a slow oven ; if a week the bettter. Serve them when you want them with a little of the liquor.
Wells.—Take the largest and soundest onions (white the best), hollow them, but not cut through, scald them in hot water, drain them; then make a forcemeat of mixed sweetmeats, mushrooms, truffles, oysters, minced ham or side, pepper, salt, parsley, two or three yolks of eggs ; mix all thoroughly together: fill the onion with it, put some butter in. Bake 1 1-2 hours ; serve them up with any sauce you like.
Fritters.—Cut in large squares some sound, rich apples, have ready some thick batter, dip them in, then fry them in boiling lard, which should be boiling when put in; drop the battered apples in and fry them a light brown; dish them, then sift powdered white sugar over them.
Snowballs.—Scald some pippins, peel them, roll them in rice all over pretty thick, tie them in a fine rag, boil them half an hour till soft, turn them out, put in a bowl melted butter and sugar (sauce) to eat with them.
Sailor Sausages—Fry the desired quantity of onions in butter, , with some garlic, thyme, shallots, laurel, parsley and cloves till tender ; take out the thyme, pour in a pint of red wine, sprinkle in a little flour, make it boil, then put in any kind of sausages you like; stew till done and the sauce reduced; skim off the fat, add an an-