Boil’d Venison, With Its Furniture. From Mr. L. L.
Take an Haunch of Venison, salt it well, and let it remain a Week, then boil it, and serve it with a furniture of Collyflowers, Russia Cabbages, some of the Hertfordshire Turnips cut in dice, and boiled in a Net, and toss’d up with Butter and Cream, or else have some of the yellow French Turnips, cut in dice, and boil’d like the former; or we might add some red Beet-Roots boiled in dice, and butter’d in the same manner. Place these regularly, and they will afford a pleasant Variety both to the Eye and the Taste.
Frogs, a white Fricassee of them. From Mr. Ganeau.
Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and cut off the Feet, and boil them tender in a little Veal-Broth, with whole Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon Peel. Stew these with a Shallot, till the Flesh is a little tender; then strain off the Liquor, and thicken it with Cream and Butter; then serve them hot with the Cream, and some Mushrooms pickled, toss’d up with the Sauce, they make a very good Dish, and their Bones being of a very fine Texture, are better to be eaten than those of Larks. But we have in many Places an Aversion to them, as, in some others, some People have to Mushrooms.
Frogs, in a brown Fricassee. From the same.
Prepare the Frogs as before, and flour them well; then put them into a Pan of hot Lard, and fry them brown. Then take them and drain them from the Liquor they were fry’d in, and make a Sauce for them of good Gravey, some Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt. Toss up these, thick with Butter, and pour the Sauce over them, putting first a little Claret to it, and some Lemon-Juice. Garnish with broiled Mushroom-Flaps, and Lemon sliced.
Snails, to be dressed with white Sauce. From the same.
Take the large German Snail, early in the Morning; put them, shells and all, into Salt and Water, for a few Hours, till they purge themselves: then put them into fresh Salt and Water, for a few Hours more, and repeat that a third time, then give them a gentle boil in Water and. Salt, in their Shells, and you may then pick them out, with a Pin, as you do Perwinkles, Then stew them in Veal-Broth, with some Cloves, a little Sack, some Mace, and a little Salt. Stew these a little while, and then pour over them this Sauce thicken’d with Cream and Butter, and grate some Nutmeg upon the Sauce, and serve them hot.
Snails, to be drest with brown Sauce. From the same.
Take the same sort of Snail, as above mention’d, and clean it as before; then give them one turn, when they are flour’d, in some hot Butter, or Lard, and drain them. Then pour into the Pan, when, the Liquor is out, some strong Gravey, a Glass of Claret, some Nutmeg, some Spices, and a little Salt, with a little Lemon-Peel grated; and when the Sauce is strong enough, then strain the Sauce, and thicken it with burnt Butter. Then serve them up hot, with a Garnish of sliced Lemon, and some Sippits fry’d in Lard.
A Gammon of a Badger roasted. From Mr. R. T. of Leicestershire.
The Badger is one of the cleanest Creatures, in its Food, of any in the World, and one may suppose that the Flesh of this Creature is not unwholesome. It eats like the finest Pork, and is much sweeter than Pork. Then, just when a Badger is killed, cut off the Gammons, and strip them; then lay them in a Brine of Salt and Water, that will bear an Egg, for a Week or ten Days; then boil it for four or five Hours, and then roast it, strewing it with Flour and rasped Bread sifted. Then put it upon a Spit, as you did before with the Westphalia Ham. Serve it hot with a Garnish of Bacon fry’d in Cutlets, and some Lemon in slices.