-

(13)

Cookery

Sauce for Boyled Chicken

To two Chicken take the yolks of 2 Eggs boiled hard, the livers, a little
parsly scallded, two Anchovys, half a Nutmeg, a little pepper bruise a
these together well, then Squeeze the juice of a small Lemon, it must
be bruⁱzed 'till tis like a past, melt half a pound of Butter, & stir the
Engredients well in it, & pour it over your Chicken.

Sauce for Roast Pork

Wine Water & Vinegar of each 1/2 a pint, a bunch of Sweet herbs, an
Onion stuck with Cloves, two Anchovys, some whole pepper. let
it Simmer slowly over the fire while the Pork Roasts.

Salery Sauce

Boyl the Salery very tender, & drain it well. Cover it with a
Strong Gravy & let it boyle 1/4 of an hour, put in half an Anchovy,
thicken it with a large piece of butter & flour, put it to w^t you please.

To Stuff Chicken

Take Crumbs of bread, a little Thyme, Lemon peal, parsly shred
pepper & Salt a little nutmeg, mix it up with the yolk of an Egg, a bit
of fresh butter & squeeze the juice of a Lemon, the Sauce must be
melted butter, the Yolk of an Egg well beat, the juice of 9~ Lemons which
will be Sauce for 3 Chickens

Sausages

Take a p^d of Lean Pork, a p^d of Beef Suet, chop them together, but
not very small, put a Little parsly & Sage Choped very fine, the Yolks
of 2 Eggs, season with pepper & salt to y^r taste.