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

suet. Add four eggs well beaten, half a pound of currants picked and washed, a quarter of a pound of sugar, and a little nutmeg. Mix all together, tie the pudding up close in a cloth, and boil it two hours. Serve it up with a sauce of melted butter, a little sugar and sweet wine. FRENCH ROLLS. Rub one ounce of butter into a pound of flour; mix one egg beaten, a little yeast that is not bitter, and as much milk as will make the dough tolerably stiff. Beat it well, but do not knead it: let it rise, and bake it on tins. FRENCH SALAD. Mince up three anchovies, a shalot, and some parsley. Put them into a bowl with two table-spoonfuls of vinegar, one of oil, and a little salt and mustard. When well mixed, add by degrees some cold roast or boiled meat in very thin slices: put in a few at a time, not exceeding two or three inches long. Shake them in the seasoning, and then put more: cover the bowl close, and let the salad be prepared three hours before it is to be eaten. Garnish with parsley, and a few slices of the fat. FRICANDEAU OF BEEF. Take a nice piece of lean beef; lard it with bacon seasoned with pepper, salt, cloves, mace, and allspice. Put it into a stewpan with a pint of broth, a glass of white wine, a bundle of parsley, all sorts of sweet herbs, a clove of garlic, a shalot or two, four cloves, pepper and salt. When the meat is become tender, cover it close. Skim the sauce well, strain it, set it on the fire, and let it boil till reduced to a glaze. Glaze the larded side with this, and serve the meat on sorrel sauce. FRICANDEAU OF VEAL. Cut a large piece from the fat side of the leg, about nine inches long and half as thick and broad. Beat it with the rolling pin, take off the skin, and trim the rough edges. Lard the top and sides, cover it