English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pieces, and lay it across whilst you have a pretty large dish; so serve it up. Sometimes a less quantity of isinglass will do, according to the goodness; Let it be the whitest and clearest you can get. You must make it the day before you want it for use. 283. _To make_ SCOTCH OYSTERS. Take two pounds of the thick part of a leg of veal, cut it in little bits clear from the skins, and put it in a marble mortar, then shred a pound of beef suet and put to it, and beat them well together till they be as fine as paste; put to it a handful of bread-crumbs and two or three eggs, season it with mace, nutmeg, pepper, and salt, and work it well together; take one part of your forc'd-meat and wrap it in the kell, about the bigness of a pigeon, the rest make into little flat cakes and fry them; the rolls you may either broil in a dripping-pan, or set them in an oven; three is enough in a dish, set them in the middle of the dish and lay the cakes round; then take some strong gravy, shred in a few capers, and two or three mushrooms or oysters if you have any, so thicken it up with a lump of butter, and serve it up hot. Garnish your dish with pickles. 284. _To boil_ BROCOLI. Take brocoli when it is seeded, or at any other time; take off all the low leaves of your stalks and tie them up in bunches as you do asparagus, cut them the same length you peel your stalks; cut them in little pieces, and boil them in salt and water by themselves; you must let your water boil before you put them in; boil the heads in salt and water, and let the water boil before you put in the brocoli; put in a little butter; it takes very little boiling, and if it boil too quick it will take off all the heads; you must drain your brocoli through a sieve