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

it up in the gravy, but do not boil it. JUGGED VEAL. Cut some slices of veal, and put them into an earthen jug, with a blade of mace, a little pepper, salt, and nutmeg. Add a sprig of sweet herbs, and a bit of lemon peel. Cover the jug close, that the steam may not escape; set it in a pot of boiling water, and about three hours will do it. Half an hour before it is done, put in a piece of butter rolled in flour, and a little lemon juice, or lemon pickle. Turn it out of the jug into a dish, take out the herbs and lemon peel, and send it to table garnished with lemon. JUMBLES. Powder and sift half a pound of fine lump sugar, and mix it with half a pound of dried flour. Beat up two eggs in a table-spoonful of orange or rose water, shred the peel of half a lemon very fine, mix the whole together, and make it into a paste. Cut the paste into fancy shapes, bake them slightly on tins, and take them out of the oven as soon as the edges begin to brown. K. KETCHUP. The liquor obtained from mushrooms, approaches the nearest to meat gravy, in flavour and quality, of any other vegetable juice, and is the best substitute for it, in any of those savoury dishes intended to please the palate. But in order to have it wholesome and good, it must be made at home, the mushrooms employed in preparing ketchup for sale being generally in a state of putrefaction; and in a few days after the mushrooms are gathered, they become the habitation of myriads of insects. In order to procure and preserve the flavour of the vegetable for any considerable time, the mushrooms should be sought from the beginning of September, and care taken to select only the right sort, and such as are fresh gathered. Full grown flaps are the best for ketchup. Place a layer of these at the bottom of a deep earthen pan, and sprinkle them