The Art of Cookery Made Easy and Refined

the same manner as the above, but instead of turnips put cucumber sauce, or peas, as for veal tendrons. _A Duck a la Benshamelle._ BONE, braise, and glaize the duck as mentioned in the preceding article, and when it is to be served up put a sauce round it made with heads of sprue grass boiled in a little veal stock, and when tender rub them through a tamis. Add the pulp to a small quantity of benshamelle, boil them together for five minutes, and let the sauce be very white and strong. _Hashed Mutton for a Dish._ TAKE mutton ready dressed, cut it into thin slices, put them into a stewpan with slices of pickle cucumbers, or walnuts, or onions; then make a sauce with chopped eschallots or onions passed with a bit of fresh butter over a slow fire till three parts done; after which add a pint of veal stock, or gravy, and a little ketchup. Boil it ten minutes, season to the palate with cayenne pepper and salt; then strain it to the mutton, let it stew gently till thoroughly hot, and add a small quantity of liquid of colour. N. B. In the same manner may be done beef; and when it is to be served up put the bones (which are to be seasoned with pepper and salt, and grilled) over the hash. _Hashed Venison._ TAKE the part least done of ready-dressed venison, cut it in slices, and put them into a stewpan; then pass a bit of fresh butter and flour and chopped eschallots over a slow fire for ten minutes, and add to them half a pint of red port, a pint and a half of veal stock, its own gravy, if any, a little piece of lemon peel, cayenne pepper, salt, and lemon juice. Season to the palate, boil all together a quarter of an hour, and strain it to the venison. Let it simmer gently till thoroughly hot. N. B. The venison should not be put into the liquor above ten minutes before it is to be served up, by