The Art of Cookery Made Easy and Refined

two eggs beaten, and a gill of rhenish wine. Pound all well together till quite fine; then fill small pots with the mixture, cover with paper, bake it very gently for forty minutes, and when cold cover with clarified butter. _Tarragon Vinegar._ PUT into a stone jar half a pound of fresh gathered tarragon leaves and two quarts of best common vinegar, and let them ferment a fortnight; then run it through a flannel bag, and add to it a quarter of an ounce of isinglass dissolved in cyder. Put it into a clean jar, let it stand till fine, pour it off, put it into small bottles, cork them close, and set them in a dry place. N. B. In the same manner may be done elder flowers, &c. &c. _Walnut Ketchup for Fish Sauces._ TO a quart of walnut pickle add a quarter of a pound of anchovies and three gills of red port; boil them till reduced one third, strain it, and when cold preserve it in small bottles close corked. _To pickle Tongues, &c._ TAKE large tongues perfectly fresh, cut some of the root away, make an incision in the under part, rub them well with common salt, and lay them in a tub or pan close covered for four days. Then pound together two parts of saltpetre, one part of common salt, one part of bay salt, and one part of moist sugar. Rub the tongues well with the mixture, put all into the pan, and turn them every two days till pickled enough, which will be in ten days. N. B. Pigs faces and hams to be done in the same manner, but according to their size let them lay in the different pickles for longer periods, and when well coloured smoke them. If it be wished to have the hams or tongues of a westphalia flavour add some socho to the pickle. _India Pickle._ TAKE large fresh cauliflowers in the month of July, pick them into small pieces, wash them clean, put them into a pan with plenty of salt over them for