The Art of Cookery Made Easy and Refined

round the dish, and a few over the stew. _Entrée of Mackarel._ SPLIT them down the back, season with pepper and salt, and lay a sprig of fennel in them. Broil them gently, and when served up, the fennel to be taken out, and a mixture of fresh butter, chopped parsley, green onions, pepper, salt, and plenty of lemon juice to be put in its stead. _Mackarel the German way._ SPLIT them down the back and season with pepper and salt; broil them, and serve them up with the following sauce in a boat:--pick and wash fennel, parsley, mint, thyme, and green onions, a small quantity of each. Boil them tender in a little veal broth; then chop and add to them some fresh butter, the liquor, a grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil, and make it of a proper thickness with flour and water. _Olios, or a Spanish Dish._ THE articles that are wanted consist of the following: viz. Leg of mutton of ten pounds. Leg of veal ditto. Chuck beef ditto. Lean ham six pounds. Best end of a neck of mutton. Breast of veal, small. Two pieces of bouillie beef of one pound each. Two pair of pigs feet and ears. A bologna sausage. A fowl. A pheasant. Two partridges. Two ruffs and rees. Two quails. Two teal. Two pigeons. Two rabbits. One hare. Two stags tongues. One quart of burgonza peas. Turnips. Carrots. Celery. Onions. Leeks. Parsley. Thyme. Garlick. Allspice. Cloves. Mace. Nutmegs. Black pepper. Haricot roots. Fried bread. Eggs. Saffron, and Lemons. _The Olio to be made as follows:_ TAKE the beef, veal, mutton, and ham; cut them into pieces, put them into a pot, cover with water, and when it boils skim clean; then add carrots, celery, turnips, onions, leeks, garlick, parsley, and thyme, tied in a bunch; allspice, cloves, nutmeg, black pepper, mace, and a little ginger, put in a cloth. Boil all together till it becomes a strong stock, and strain it. Then cut the breast of veal into tendrons, and