The Art of Cookery Made Easy and Refined

cullis, put them to the giblets, and stew them till tender. If requisite put a little liquid of colour. _Green Truffles for a Dish._ WELL clean two pounds of green truffles; then put them into a stewpan with half a pint of stock, a gill of red port, and a little salt, and boil them gently half an hour. When they are to be served up, drain them dry and put them into a folded napkin. They are to be eaten with cold fresh butter, or with oil, vinegar, and cayenne pepper. N. B. The liquor they were boiled in may be made into a cullis, and put into different sauces, such as haricot, ragout, or celery, &c. _Rabbits en Gallentine for a Dish._ BONE two rabbits, lay them flat, put a little light forcemeat upon them, and slips of lean ham, breast of fowl, and omlets of eggs white and yellow, the same as for garnishing. Roll the rabbits up tight and sew them, lard the top part with slips of fat bacon very neat, and blanch and braise them. When they are to be served up glaize the larding, and put good cullis under them. _Ham braised._ TAKE a mellow smoked ham perfectly clean; then well trim and put it into a braising pan; after which, add to it four quarts of water, a bottle of madeira wine, and a few bay leaves. Cover the pan close, and simmer the ham over a moderate fire till very tender. Then wipe it quite dry, take off the rind, glaize the top part, and serve it up on a large dish with stewed spinach on one side and mashed turnips on the other. N. B. Hams may be plain boiled and served up in the same manner. Pickled tongues may be stuffed with marrow and boiled, then peeled, and served up with the above vegetables and in the same manner. _Jerusalem Artichokes stewed._ PARE and cut them into halves, boil them in a little consumé till nearly done and the liquor almost reduced; then add a bit of fresh butter,