on each side, with the hollow part uppermost, and the two round flat between. Take an ounce of truffles and morels, cut them very small, boil them in half a pint of water till they are tender, then take a pint of fresh mushrooms clean picked, washed, and chopped small, and put into the truffles and morels. Let them boil, add a little salt, a little beaten nutmeg, a little beaten mace, and add a gill of pickled mushrooms chopped fine. Boil sixteen of the yolks hard in a bladder, then chop them and mix them with the other ingredients; thicken it with a lump of butter; rolled in flour, shaking your sauce-pan round till hot and thick, then fill the round with this, turn them down again, and fill the two long ones; what remains, fave to put into the sauce-pan. Take a pint of cream, a quarter of a pound of butter, the other four yolks beat fine, a gill of white wine, a gill of pickled mushrooms, a little beaten mace, and a little nutmeg; put all into the sauce-pan to the other ingredients, and stir all well together one way till it is thick and fine; pour it over all, and garnish with notched lemon.
This is a grand dish at a second course. Or you may mix it up with red wine and butter, and it will do for a first course.
To make a pretty dish of whites of eggs.
TAKE the vhitcs of twelve eggs, beat them up with four spoonful of rose-water, a little grated lemon-peel, a little nutmeg, and sweeten with sugar: mix them well, boil them in four bladders, tie them in the shape of an egg, and boil them hard. They will take half an hour. Lay them in your dish; when cold, mix half a pint of thick cream, a gill of sack, and half the juice of a Seville orange. Mix all together, sweeten with fine sugar, and pour over the eggs. Serve it up for a side-dish supper, or when you please.
To dress beans in ragoo.
YOU must boil your beans so that the skins will flip off. Take about a quart, sceason them with pepper, salt, and nutmeg, then flour them, and have ready some butter in a stew-pan, throw in your beans, fry them of a fine brown, then drain them with the fat, and lay them in your dish. Have ready a quarter of a pound of butter melted, and half a pint of blanched beans boiled, and beat in a mortar, with a very little pepper, salt, and nutmeg; then by degrees mix them in the butter, and pour over the other beans. Garnish with a boiled and fried
