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Classic
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page 91
beef, cut in slices, over it; then add some sliced onions, turnips, carrots,
celery, a little thyme, and alspice. Put in a little water, and set it on the
fire, stewing till it be brown at the bottom, which you will know from the pan's
hissing; then pour boiling water over it, and stew it an hour and a half; but
the time must be regulated by the quantity. Season it with salt and pepper.
FORCEMEAT BALLS.
TAKE half a pound of veal, and half a pound of suet cut fine, and beat in a
marble mortar or wooden bowl; add a few sweet herbs shred fine, a little mace
pounded fine, a small nutmeg grated, a little lemon peel, some pepper and salt,
and the yelks of two eggs; mix them well together, and make them into balls and
long pieces--then roll them in flour, and fry them brown. If they are for the
use of white sauce, do not fry them, but put them in a sauce-pan of hot water
and let them boil a few minutes.
SAUCE FOR BOILED DUCKS OR RABBITS.
POUR boiled onions over your ducks, or rabbits, prepared in this manner: peel
some onions, and boil them in plenty of water; then change the first water, and
boil them two hours: take them up and put them in a colander to drain, and
afterwards chop them on a board; then put them in a sauce-pan, sprinkle a little
flour over them, and put in a large piece of butter, with a little milk or
cream. Set them over the fire,
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