The Art of Cookery Made Easy and Refined

_Fillet of Pork roasted._ TAKE a piece of back pork, cut the chine bone from the under part, and lay it in a marinate all night. When it is to be roasted run a lark spit through, tie it on another spit, cover it with paper, and roast it gently; and when to be served up, if not coloured enough, glaize it lightly, and put some robert sauce underneath. _Pigs Feet and Ears._ TAKE prepared feet and pass them, with chopped parsley, thyme, eschallots, pepper, salt, and lemon juice. When done, breadcrumb and broil them gently. Let the ears be cut in slices, and add cullis well-seasoned; then stew them for ten minutes, and serve them up with the feet over. _To prepare Pigs Feet and Ears._ SCALD and clean them; then split the feet and tie them round with packthread; put them in a pot covered with water; make it boil, skim it clean, and add a little garlick, thyme, eschallots, onions, bay leaves, whole black pepper, allspice, mace, salt, and udder of veal. Braise them till tender, and put them in an earthen pan for use. _Compotte of Pigeons._ CUT off the pinions, draw the legs in close, colour the breast in boiling hot lard, and then blanch and wash them; which done, put them in a stewpan, add a little veal broth, and simmer them gently till nearly done, and then make a ragout of blanched sweetbreads, button mushrooms, truffles, morells, artichoke bottoms, egg balls, cullis, and the liquor of the pigeons strained, and season well to the palate. Let the ingredients stew for ten minutes, then add them to the pigeons, and serve up all together in a deep dish. _Pigeons a la Craupidine._ CUT off the pinions, draw in the legs, cut the breast so as to lay back, then pass them with sweet herbs, mushrooms, eschallots chopped fine, a little fresh butter, grated nutmeg, lemon juice, pepper, and salt. Let them simmer till nearly done; then lay them on a dish, and when nearly cool, egg with yolk of eggs, and strew them with