The Art of Cookery Made Easy and Refined

for a week, and not more, as I have found that period bring it to its best state. Poultry, likewise, should be chosen tolerably fat and of a soft grain. Let them hang three or four days, which will add to their better eating; except woodcocks, snipes, larks, or pigs, which should be dressed fresh. Be particular that the poultry are trussed very neat. _Stuffing for Turkies, Hares, Veal, &c._ CHOP very fine beef suet, parsley, thyme, eschallots, a very small quantity of marjoram, savory, basil, and lemon peel, with grated nutmeg, two eggs (or milk), pepper, salt, and an anchovie chopped (if approved). Mix all well together. _Gravy for Roast Meat, Steaks, and Poultry._ CUT slices of chuck beef, veal, and lean ham; pare onions, turnips, a carrot, and cut them with celery; then add a bunch of parsley and thyme, a few whole pepper, and a little mace. Put all the ingredients into a stewpan, set them over a moderate fire, sweat down till the liquor becomes of a light brown colour, and be careful not to let it burn. Discharge it with water or beef stock, season to the palate with salt, and, if required, add a little liquid of colour. Let it simmer till the meat is perfectly done, skim it free from fat, and strain it through a tamis cloth. _Peloe of Rice._ WASH, pick, and dress, in the same manner as the directions for plain rice, observing only, that, before it is to be set in the oven, add a little pounded mace with the rice; and put into a stewpan a chicken half boiled and a piece of pickle pork three parts boiled, and cover with the rice. When it is to be served up, put the fowl and pork at the bottom of the dish, the rice over, and garnish with boiled or fried button onions and halves of hard eggs, which should be hot. _Peloe of Rice another way._ WASH and pick two pounds of rice, boil it in plenty of water till half done, with a dozen of whole cardamum