The Art of Cookery Made Easy and Refined

reason of the fat dissolving too much. _Hashed Fowls._ CUT into pieces (very neat) ready-dressed fowls, turkies, or rabbits, and put them into a stewpan; then make a thickening with a bit of fresh butter, flour, and chopped eschallots or onions mixed over a slow fire. Discharge it with veal stock, add a little lemon pickle and ketchup, season to the palate, put a small quantity of liquid of colour, boil for ten minutes, strain to the poultry, and let it stew gently. When served up, there may be put a few pieces of the fowl grilled round it. N. B. Instead of the thickening and veal stock, may be added cullis with lemon pickle and ketchup. _Hashed Hare, Wild Fowl, Pheasants, or Partridges._ CUT the poultry into neat pieces, put them into a stewpan, and add a liquor made in the same manner as for venison; or put cullis and red port with their own gravy. _Broiled Beef Steaks._ TAKE a small fat rump of beef, and cut off the fillet and the first two or three steaks; then cut the remainder into steaks also, and cut the skin from the fat. Beat them with a chopper, and season with pepper and salt just before they are to be put on the gridiron, which should be well cleaned, and the steaks frequently turned. When they are done according to desire, serve them up on a hot dish with a little gravy under, some scraped horseradish, chopped eschallots, and pickles, on small plates, and oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried. N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling. _Beef Steak Pudding._ TAKE flour, chopped suet, some milk, a little salt, and one egg, and mix them well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Then trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized