over it and send it to table. If the fowl or turkey is enough before the sauce, take it up, and keep it up till the sauce is boiled enough, then put it in, let it boil a minute or two, and dish it up.
To stew a knuckle of veal.
BE sure let the pot or saucepan be very clean, lay at the bottom four clean wooden skewers, wash and clean the knuckle very well, then lay it in the pot with two or three blades of mace, a little whole pepper, a little piece of thyme, a small onion, a crust of bread and two quarts of water. Cover it down close, make it boil, then only let it simmer for two hours and when it is enough take it up; lay it in a dish, and strain the broth over it.
Another way to stew a knuckle of veal.
CLEAN it as before directed, and boil it till there is just enough for sauce, add one spoonful of catchup, one of red wine, and one of walnut pickle, some truffles and morels, and some dried mushrooms cut small; boil it all together, take up the knuckle, lay it in a dish, pour the sauce over it, and send it to table.
Note, It eats very well done as the turkey, before directed.
To ragoo a piece of beef.
TAKE a large piece of the flank, which has fat at the top cut square, or any piece that is all meat, and has fat at the top, but no bones. The rump does well. Cut all nicely off the bone (which makes fine soup) then take a large stew-pan, and with a good piece of butter fry it a little brown all over, flouring your meat well before you put it into the pan, then pour in as much gravy as will cover it, made thus: take about a pound of coarse beef, a little piece of veal cut small, a bundle of sweet-herbs, an onion, some whole black pepper and white pepper, two or three large blades of mace, four or five cloves, a piece of carrot, a little piece of bacon steeped in vinegar a little while, a crust of bread toasted brown; put to this a quart of water, and let it boil till half is wasted. While this is making, pour a quart of boiling water into a stew-pan, cover it close, and let it be stewing softly; when the gravy is done strain it, pour it into the pan where the beef is, take an ounce of truffles and morels cut small, some fresh or dried mushrooms cut small, two
