The Art of Cookery Made Easy and Refined

entrails of a pig three parts full, tie each end, and boil them half an hour. _Sausage Meat._ TAKE the lean meat of young pork chopped small, and to a pound of it add a pound of the flay and fat chopped, some breadcrumbs, nutmeg, allspice and mace pounded, a small quantity of each, a little grated lemon peel, sage, parsley, thyme, and two eschallots, chopped very fine, an egg beaten, and season with pepper and salt. Mix all well together, with the hands, or pound it in a marble mortar; then make it into cakes and broil it, or put it into the entrails of a pig nicely cleaned. _Calf's Liver roasted._ MAKE an incision in the under part of a calf's liver, fill it with a stuffing made with beef marrow, breadcrumbs, grated nutmeg, one eschallot, two mushrooms, parsley and thyme chopped fine, and one egg beaten. Then sew it up, lard it with small slips of fat bacon, put a piece of veal caul over, and roast it gently. When it is to be served up take off the caul, glaize the top, put under it some good cullis sauce, and plenty of fried parsley round. _To dry Herbs._ GATHER marjoram, savory, thyme, basil, parsley, &c. on a dry day, when in season, and not blown. Divide them separately into small bunches, as in that state they will dry best. Then hang them on a line in a dry room or place where the air has free admission, but no direct rays of the sun. When they are perfectly dry (which will require two or three weeks to accomplish) put them in rows in boxes close covered, and set them in a dry place. _To make Anchovie Liquor to be used in Fish Sauces._ PUT into a stewpan one pound of best anchovies, two quarts of water, two bay leaves, some whole pepper, a little scraped horseradish, a sprig of thyme, two blades of mace, six eschallots chopped small, a gill of red port, half the rind of a lemon, a gill of ketchup; boil all together