The Art of Cookery Made Easy and Refined

chops, a goose or a duck cut into pieces, onions and potatoes cut into thick slices, and season with a little salt and plenty of pepper. Make a paste with beef suet chopped fine, some flour and water; knead them well together, then roll out the paste, sheet a large bowl with it, put into it the above ingredients alternately; cover it with the paste, put a cloth over, and boil four hours. When it is to be served up take off the cloth, make a little hole in the top, and add a good consumé. _Rissoles._ CUT into small slips breast of fowl, lean ham, pickle cucumbers, and anchovies; add to them consumé, cayenne pepper, breadcrumbs, and raw yolk of egg. Simmer them over a fire for five minutes, and be careful not to let the mixture burn. Then put the mixture on a plate, and when cold, cut into pieces, and dip them in yolk of raw egg, afterwards in fine breadcrumbs, and mould them with the hands into what form you please. Have ready boiling lard, fry them of a nice colour, drain them dry, and serve them up with fried parsley under. _To fry Parsley._ TAKE fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp, take it out, put it on a drainer, and strew salt over. _Puffs with Chicken, &c._ CHOP breast of fowl, lean ham, and half an anchovie; then add a small quantity of parsley, lemon peel, and eschallots, cut very fine, with a little cayenne and pounded mace. Put them into a stewpan with a ragout spoonful of benshamelle, set them over a fire for five minutes; then put the mixture on a plate, and when cold roll out puff paste thin, cut it into square pieces, put some of the mixture on them, fold the paste, run a jagger iron round to make them in form of a puff, fry them in boiling lard, and serve them