ful of lemon pickle, and the whites and shells of four eggs beaten: when it boils clear on one side, run it through the jelly bag.
TURKEY A-LA-DAUB.
Bone a small turkey, put pepper and salt on the inside, and cover it with slices of boiled ham or tongue; fill it with well seasoned forcemeat, sew it up and boil it—cover it with jelly.
SALMAGUNDI.
Turn a bowl on the dish, and put on it in regular rings, beginning at the bottom, the following ingredients, all minced:—anchovies with the bones taken out, the white meat of fowls without the skin, hard boiled eggs, the yelks and whites chopped separately, parsley, the lean of old ham scraped, the inner stalks of celery; put a row of capers round the bottom of the bowl, and dispose the others in a fanciful manner; put a little pyramid of butter on the top, and have a small glass with egg mixed as for sallad, to eat with the salmagundi.
AN EXCELLENT RELISH AFTER DINNER.
Put some soup or gravy from any of the dishes on the table, into the stew dish; add a good portion of pepper, vinegar, wine, catsup and salt; let it be very highly seasoned; broil the legs, liver, and gizzard of a turkey, the kidney of veal, or any thing you fancy; cut it up in small pieces: when broiled, put it in the gravy, and stew it at table.
