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

with pickled cucumber or walnut cut small. HASHED VENISON. Warm it with its own gravy, or some of it without seasoning; but it should only be warmed through, and not boiled. If no fat be left, cut some slices of mutton fat, set it on the fire with a little port wine and sugar, and simmer it dry. Then put it to the hash, and it will eat as well as the fat of venison. HASTY DISH OF EGGS. Beat up six eggs, pour them into a saucepan, hold it over the fire till they begin to thicken, and keep stirring from the bottom all the time. Then add a piece of butter the size of a walnut, stir it about till the eggs and water are thoroughly mixed, and the eggs quite dry. Put it on a plate, and serve it hot. HASTY FRITTERS. Melt some butter in a saucepan, put in half a pint of good ale, and stir a little flour into it by degrees. Add a few currants, or chopped apples; beat them up quick, and drop a large spoonful at a time into the pan, till the bottom is nearly covered. Keep them separate, turn them with a slice; and when of a fine brown, serve them up hot, with grated sugar over them. HASTY PUDDING. Boil some milk over a clear fire, and take it off. Keep putting in flour with one hand, and stirring it with the other, till it becomes quite thick. Boil it a few minutes, pour it into a dish, and garnish with pieces of butter. To make a better pudding, beat up an egg and flour into a stiff paste, and mince it fine. Put the mince into a quart of boiling milk, with a little butter and salt, cinnamon and sugar, and stir them carefully together. When sufficiently thickened, pour it into a dish, and stick bits of butter on the top. Or shred some suet, add grated bread, a few currants, the yolks of four eggs and the whites of two, with some grated lemon peel and