The Art of Cookery Made Easy and Refined

it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, of two inches high. _Fried Potatoes._ PARE and slice potatoes half an inch thick; then wipe them dry, flour, and put them into boiling hot lard or dripping, and fry them of a light brown colour. Then drain them dry, sprinkle a little salt over, and serve them up directly with melted butter in a sauce boat. _Fried Onions with Parmezan Cheese._ PARE six large mild onions, and cut them into round slices of half an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain them dry, and serve them up placed round each other. Melted butter with a little mustard in it to be served in a sauce boat. _Pickle Tongue forced._ BOIL it till half done, then peel it, and cut a piece out of the under part from the center, and put it into a marble mortar. Then add three ounces of beef marrow, half a gill of cream, the yolk of two eggs, a few breadcrumbs, a little pepper, and a spoonful of madeira wine. Pound them well together, fill the cavity in the tongue with it, sew it up, cover it with a veal caul, and roast till tender, or boil it. _Stewed Endive._ TRIM off the green part of endive heads, wash and cut them into pieces, and scald them till half done; then squeeze, chop, and put