The Art of Cookery Made Easy and Refined

of the lobsters and spawn, if any, and add them to the almonds and other ingredients. _Currie of Veal._ CUT a piece of breast of veal into tendrons, and fry them in a little lard till of a light colour; then drain them dry, add currie powder, and proceed with the same directions as for chicken currie. _Currie of Mutton._ TAKE three pounds of the best end of a loin of mutton, cut off the bone and some of the fat; then cut the meat into small square pieces, fry them, and proceed with the same directions as for veal. _Pig's Head Currie._ TAKE a young porker's head, cleave it in half, blanch and wash it, then cut it into small thick pieces, fry them, and dress in the same manner as veal and mutton; only omit the fresh butter, as there will be a sufficient quantity of fat. _Directions for roasting._ OBSERVE that in roasting it requires a good quick fire, but not too strong, and the meats should be well-jointed, trimmed neat, and covered with paper to preserve it from being too high a colour. Beef and mutton should not be done too much; veal, pork, and lamb, should be done well; and some little time before it is to be served up, take the paper off, sprinkle the meat with salt, and when of a proper colour, froth it with butter and flour. Large poultry to be papered and done in the same manner; but small poultry, such as chickens, woodcocks, rabbits, wild fowls, &c. will not require papering. The time the several articles will take roasting depends upon a little practice, as the weather and the different strengths of fires make a material alteration. I have given directions for some particular roasts which require a preparation; as for others which are served with sauces, they may be found under their respective heads: and for the trimmings of meat, &c. I have wrote a receipt to make into soup, or they may be put into the beef stock pot. _Soup for a Family._ CUT the particles of