The Art of Cookery Made Easy and Refined

and gloucester cheese, a quarter of a pound of each; then add a gill of lisbon wine, a table spoonful of water, and (if approved) a tea spoonful of mustard. Mix them over a fire till the cheese is dissolved; then have ready a cheese plate with a lighted lamp beneath, put the mixture in, and serve it up directly. Send with it some fresh toasted bread in a toast rack. _To prepare a Batter for frying the following different articles, being a sufficient quantity for one Dish._ Take four ounces of best flour sifted, a little salt and pepper, three eggs, and a gill of beer; beat them together with a wooden spoon or a whisk for ten minutes. Let it be of a good thickness to adhere to the different articles. _Fried Celery._ CUT celery heads three inches long, boil them till half done, wipe them dry, and add to the batter. Have ready boiling lard, take out the heads singly with a fork, fry them of a light colour, drain them dry, and serve them up with fried parsley under. _Fried Peths._ TO be done, and served up in the same manner as the above. _Fried Sweetbreads._ LET some throat sweetbreads be blanched, then cut into slices, and served up in the like way. _Fried Artichoke Bottoms._ LET the chokes be boiled till the leaves can be taken away, then cut the bottoms into halves and fry them in batter as the beforementioned articles; then serve them up with melted butter in a sauce boat with a little ground white pepper in it. _Fried Tripe and Onions._ CUT the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them. When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner. Or, instead of slips of tripe, pieces of cowheel may be used; and let melted butter be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of