The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

and butter, until they shall be hot without boiling. Serve on toasted bread, or in a bason, to eat with salt fish or red herrings. BUTTERED LOAF. Take three quarts of new milk, and add as much rennet as is sufficient to turn it; then break the curd, and drain off all the whey through a clean cloth. Pound it in a stone mortar, add the white of one and the yolks of six eggs, a good handful of grated bread, half as much of fine flour, and a little salt. Mix them well together with the hand, divide the whole into four round loaves, and place them upon white paper. After they are well buttered, varnish them all over with a feather, dipped in the yolk of an egg stirred up with a little beer. Set the loaves in a quick oven three quarters of an hour; while baking, take half a pound of new butter, add to it four spoonfuls of water, half a nutmeg grated, and sugar sufficient to sweeten it. Stir them together over the fire till they boil; when sufficiently thickened, draw the loaves from the oven, open their tops, pour in the butter and sugar, and send them up with sugar strewed over them. BUTTERED LOBSTERS. Pick out the meat, cut and warm it, with a little weak brown gravy, nutmeg, salt, pepper, butter, and a little flour. If done white, a little white gravy and cream. BUTTERED ORANGES. Grate off a little of the outside rind of four Seville oranges, and cut a round hole at the blunt end opposite the stalk, large enough to take out the pulp and seeds and juice. Then pick the seeds and skin from the pulp, rub the oranges with a little salt, and lay them in water for a short time. The bits cut out are to be saved. Boil the fruit in fresh water till they are tender, shifting the water to take out the bitterness. In the meantime make a thin syrup with fine sugar, put the oranges into it, and boil them up.