The Art of Cookery Made Easy and Refined

mix all together over a fire for five minutes, season to the palate with cayenne pepper, salt, and lemon juice; fill the reserved shells with the mixture, strew fine breadcrumbs over, and bake them gently twenty minutes. When they are to be served up colour the crumbs with a salamander. N. B. In the same manner may be done a pickled crab. _Meat Cake._ CUT the fillet from the inside of a rump of beef into small pieces, also lean veal, and pound them very fine in a marble mortar. Then add a little lemon juice, pepper, salt, chopped parsley, basil, thyme, mushrooms, savory, and eschallots, a small quantity of each; some beaten spices, and yolks of eggs a sufficient quantity to bind it. Then add and mix with your hands some fat bacon and lean of ham cut into the form of small dice. Have ready a stewpan or a mould lined with bards of fat bacon, fill it with the mixture, press it down, put on the top bay leaves and a little rhenish wine, cover it with bards of bacon, put it into a moderate oven, and bake it thoroughly. When it is cold turn it out of the mould, trim it clean, set it on a dish, put chopped savory jelly round it, and a small modelled figure on the top; or the whole of the cake may be modelled. _Collared Pig._ BONE the pig; then have ready some light forcemeat, slips of lean ham, pickled cucumbers, fat bacon, white meat of fowl, and omlet of eggs white and yellow. Season the inside of the pig with beaten spices; then lay on them the forcemeat, and on that the slips of the above different articles alternately; after which roll it up, put it into a cloth, tie each end, sew the middle part, put it into a stewpan with a sufficient quantity of stock to cover it, and stew it two hours and a half. Then take it out of the liquor, tie each end tighter, lay it between two boards, and put a weight upon