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

of cream over a slow fire, adding two ounces of sugar, and the rind of a lemon. Take it off the fire as soon as it begins to simmer; as the cream cools, add by degrees the yolks of eight eggs well beaten, with a spoonful of orange water. Stir it carefully over a slow fire till it almost boils, and strain it quickly through a piece of thin muslin. Put it into cups, and serve it up cold. BOILED DUCK. Choose a fine fat duck, salt it two days, and boil it slowly in a cloth. Serve it with onion sauce, but melt the butter with milk instead of water. BOILED EELS. The small ones are best, provided they are bright, and of a good colour. After they are skinned, boil them in a small quantity of water, with a quantity of parsley, which with the liquor should be sent to table with them. Serve chopped parsley and butter for sauce. BOILED FOWL. For boiling, choose those that are not black-legged. Pick them nicely, singe, wash, and truss them. Flour them, and put them into boiling water: half an hour will be sufficient for one of middling size. Serve with parsley and butter; oyster, lemon, liver, or celery sauce. If for dinner, ham, tongue or bacon is usually served with them, and also greens.--When cooked with rice, stew the fowl very slowly in some clear mutton broth well skimmed, and seasoned with onion, mace, pepper and salt. About half an hour before it is ready, put in a quarter of a pint of rice well washed and soaked. Simmer it till it is quite tender, strain it from the broth, and put the rice on a sieve before the fire. Keep the fowl hot, lay it in the middle of the dish, and the rice round it without the broth. The broth will be nice by itself, but the less liquor the fowl is done with the better. Gravy, or parsley and butter, for sauce. BOILED HAM. Soak the ham in cold water the night before it is to