on the lid as exact as you can, and
send it to table. You may do lamb this way.

SAVOURY VEGETABLES. Wash a dish with the white of eggs. Make several
divisions with mashed potatoes and yolks of eggs mixed together and put
on the dish, and bake it of a nice colour. In the first division put
stewed spinach, in the second mashed turnips, in the third slices of
carrots, in the fourth some button onions stewed in gravy, or any other
kind of vegetables to make a variety.

SAVOY BISCUITS. Take six eggs, separate the yolks and whites, mix the
yolks with six ounces of sugar finely powdered, and the rind of a
grated lemon. Beat them together for a quarter of an hour, then whisk
the whites up in a broad dish till they are well frothed, and mix them
with the yolks, adding five ounces of flour well dried. Stir the whole
well together; then, with a piece of flat ivory, take out the batter,
and draw it along clean white paper to the proper size of the biscuit.
Sift some sugar over them, and bake them in a very hot oven. They must
however be carefully watched, for they are soon done, and a few seconds
over the proper time will scorch and spoil them.

SAVOY CAKE. Put four eggs into a scale, and then take their weight in
fine sugar, powdered and sifted, with the weight of seven eggs in flour
well dried. Break the eggs, putting the yolks into one basin, and the
whites into another. Mix with the yolks the sugar that has been weighed,
a little grated lemon peel, and a little orange-flower water. Beat them
well together for half an hour, then add the whites whipped to a froth,
and mix in the flour by degrees, continuing to beat them all the time.
Then put the batter into a tin well buttered, and bake it an hour and a
half. This is a very delicate light cake for serving at table, or in a
dessert, and is pretty when baked in a melon mould, or any other kind of
shape. It may be iced at pleasure.

SAUCE FOR BOILED MEAT. The sauces usually sent to table with boiled
meat, not poured over the dish, but put into boats, are the following.
Gravy, parsley and butter, chervil, caper, oyster, liver and parsley,
onion, celery, shalot, and curry. The ingredients for compound sauces
should be so nicely proportioned, that no one may be predominant, but
that there may be an equal union of the combined flavours. All sauces
should be sent to table as hot as possible, for nothing is more
unsightly than the surface of a sauce in a frozen state, or garn