The Art of Cookery Made Easy and Refined

Course_ _Wild Duck Roast_ _Raspberry Tourte_ _Jellys_ _Fry'd Sweetbreads_ _Ribs House Lamb Roast_ _Oyster Attets_ _Apples Frosted_ _Pheasant Roast_ _Marrow Pud^{g.}_ _Neele Sc. Strand_] [Illustration: NOVEMBER. _1^{st.} Course_ _Water Souchee_ _Pickle Tongue Forc'd_ _Raiz'd Pie w^{th.} Macroni_ _Ragout of Vegetables_ _Soup and Boullie_ _Cauliflower & French Beans_ _Chickens w^{th.} Bershamelle_ _Slices Cod Fry'd w^{th.} Oyster Sauce_ _Cutlets Pork w^{th.} Fry'd Potatoes_ _Loine Veale ala Cream to remove Soup_ _2^{d.} Course_ _Wood Cocks Roast_ _Fritters_ _Coffee Cream_ _Jerusalem Artichoaks_ _Potted Beef Moddled_ _Stew'd Water Cresses_ _Preserved Apricot Tart_ _Partridges Roast_ _Golding Pippins w^{th.} Jelly_ _Neele Sc. Strand_] [Illustration: DECEMBER. _1^{st.} Course_ _Turbot_ _Leg Lamb w^{th.} Spinach_ _Wings and Legs Fowles Glaiz'd_ _Pidgeon Tourte_ _Hodge Podge_ _Pickled Beet Roots_ _Pheasant Au Choux_ _Crimp'd Cods Head_ _Small Chine Mutton Roast_ _2^{d.} Course_ _Turkey Roast_ _Apple Tart w^{th.} Perfumed Cream_ _Potted Charr_ _Pancakes_ _Stew'd Cardoons Brown_ _Jellies_ _Lambs Tails w^{th.} Bershamelle_ _Minced Pies_ _Prawnes_ _Potatoe Pudding_ _Snipes Roast_ _Neele Sc. Strand_] THE ART OF COOKERY. _Beef Stock._ CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme, cleaned carrots, leeks, onions, turnips, celery, and a little salt. Let the meat boil till tender, skim off the fat, then strain it through a fine hair sieve. _Veal Stock, for Soups._ TAKE a leg of veal and some lean ham, cut them into pieces, put them into a pan with a quart of water, some peeled carrots, turnips, onions, leeks, and celery; draw them down till nearly tender, but of no colour; then add a sufficient quantity of beef stock to cover the ingredients, boil all together one hour, skim it free from fat, and strain it. Some game drawn down with it will make it excellent. N. B. I have directed the veal stock not to be drawn down to a colour, as in that state it will answer two purposes; first, for white soups; and, secondly, as it might be coloured with a bright liquid to any