foir hard eggs, an onion stuck with fix cloves, whole pepper and mace tied in a muslin rag» half an ounce of truffles and morsels, a spoonful of catchup, a few pickled mushrooms; cover it close, and let it simmer an hour. If you find it is not enough, you must do it longer. When it is done, lay it in your dish, untie it, and pour the sauce over it.
To sarce cucumbers.
TAKE fix large cucumbers, cut a piece off the top, and scoop out all the pulp; take a large white cabbage boiled tender, take only the heart, chop it fine, cut a large onion fine, (bred fume parsley and pickled mushrooms finish, two hard eggschopped very fine, season it with pepper, salt, and nutmeg; stuff your cucumbers full, and put on the pieces, tie them with a packthread, and fry them in butter of a light brown; have the following sauce ready; take a quarter of a pint of red wine, a quarter of a pint of boiling watery a small onion chopped fine, a little pepper and salt, a piece of butter as big as a walnut, rolled in floury when the cucumbers are enough, lay them in your dish, pour the fat out of the pan, and pour in this sauce, let it boil, and have ready the yolks of two eggs beat fine, mixed with two or three spoonfuls of the saure, then turn them into the pan, let them boil, keeping it stirring all the time, untie the firings, and pour the sauce over. Serve it up for a side-dish. Garnish with the tops.
To stew cucumbers.
TAKE six large cucumbers, slice them; take fix large onions, peel and cut them in thin slices, fry them both brown, then drain them and pour out the fat, put them into the pan again, with three spoonfuls of hot water, a quarter pf a pound of butter rolled in flour, and a tea-spoonful of mustard; season with pepper and salt, and let them flew a quarter of an hour softly, shaking the pan often. When they are enough, dish them up.
Fried celery.
TAKE six or eight heads of celery, cut off the green tops, and take off the outside stalks, wash them clean, and pare the roots clean; then have ready half a pint of white wine, the yolks of three eggs beat fine, and a little salt and nutmeg; mix all well together with flour into a batter, dip every head into the
