Then
being taken out, pour upon them as much strong Mutton (or other) Broth
as will cover them, with six Spoonfuls of White-Wine, twelve Cloves, as
many Pepper-Corns, four small young Onions, half an Handful of Persly
bound up with two or three Spriggs of Thyme, an_ Anchovy, _Oysters raw,
or pickl'd; a little Salt, sweet Butter; and so let them stew_. _See_
Acetar. p. 26.
Another.
_Prepared, and cleans'd as above, and cast into Fountain-Water, to
preserve them from growing black; Boil them in fresh Water and Salt; and
whilst on the Fire, cast in the_ Mushrooms, _letting them boil till they
become tender: Then stew them leisurely between two Dishes (the Water
being drained from them) in a third Part of White-Wine_ _and Butter, a
small Bundle of sweet Herbs at discretion. To these add Broth as before,
with Cloves, Mace, Nutmeg_, Anchovies (_one is sufficient_) _Oysters_,
&c. _a small Onion, with the green Stem chopt small; and lastly, some
Mutton-Gravy, rubbing the Dish gently with a Clove of Garlick, or some_
Rocombo _Seeds in its stead. Some beat the Yolk of a fresh Egg with
Vinegar, and Butter, and a little Pepper_.
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