The Art of Cookery Made Easy and Refined

together, and roll into balls. They must be boiled before added to any made dish or soup. _Omlets of Eggs for garnishing or cutting in Slips._ TAKE eggs, break them, and put the yolks and whites into separate pans; beat them up with a little salt, and then put them again into separate earthen vessels rubbed with sweet oil. Have ready a pot of boiling water over a fire, put them in close covered, and let the omlets steam till thoroughly done. _Ox Cheek._ BONE and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it, add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut off the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender. _Beef Tails._ CUT the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over. _Haricot Sauce._ TAKE clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done. _Beef Collops._ TAKE the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickle cucumbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and