The Art of Cookery Made Easy and Refined

and the liquor almost reduced. When they are to be served up, put them on a dish, and the peas sauce over. _Fricassee of Chickens or Rabbits (brown)._ CUT the chickens into pieces, and fry them in a little lard till of a light brown colour; then drain them with a cloth very dry; after which put them into a stewpan, add button mushrooms stewed, pieces of artichoke bottoms, blanched truffles, morells, egg balls, and some good-seasoned cullis. Set them over a moderate fire, stew them gently till done, and serve up with fried oysters round them. _To fry Oysters for a Dish._ OPEN twenty-four large oysters, blanch them with their own liquor, and when three parts done strain them, and preserve the liquor; then wash and let them drain. In the meanwhile make a batter with four table spoonfuls of flour, two eggs, a little pepper and salt, and their liquor. Beat it well with a wooden spoon or a whisk for five minutes. Put the oysters into the batter, mix them lightly, and have ready boiling lard. Take the oysters out singly with a fork, put them into the lard, and fry them of a nice brown colour. Then put them on a drainer, strew over a small quantity of salt, and serve them up. If they are for a dish put fried parsley under them, or stewed spinach. _Directions for Poultry, &c. plain boiled._ LET it be observed that turkies, chickens, and meats, intended to be plain boiled, should be soaked in cold water, and put afterwards into plenty of boiling pump water, kept skimmed and preserved as white as possible. The time they will take dressing depends on a little practice, as in roasting. Be particular in trimming the meats neat, and in trussing the poultry. The carving, likewise, should be carefully attended to, which is frequently expressed by the phrase of _cutting into pieces_. _Jugged Hare._ CASE the hare, cut off the shoulders and legs, and the back into three pieces. Daub them well with fat bacon, and put them into a stewpot with the