pounds;
wash it clean, and put it into a clean stewpan, with two quarts of
water, a faggot of sweet herbs, two blades of mace, an onion stuck with
three or four cloves, some whole pepper, and a little salt; put in a
crust of the upper part of a loaf, cover it down close, and make it
boil, then scum it very clean, and let it just simmer for full two
hours. When you take it up, put your veal into the dish first, and
strain your broth through a fine sieve over it, then take off all the
fat very clean, and put some thin slices of French roll in your dish,
and toasted bread cut in dice, in a plate. Serve it up hot. You may boil
a quarter of a pound of rice in fair water, till it is very tender; then
strain it off; and when you send your veal to table, lay your rice all
over it.--Rice is better boiled by itself, for when you boil it with the
meat, the scum is apt to discolour it, and make it eat greasy.

STEWED LOBSTER. Pick the meat out of the shell, put it into a dish that
has a lamp, and rub it down with a bit of butter. Add two spoonfuls of
any sort of gravy, one of soy or walnut ketchup, a little salt and
cayenne, and a spoonful of port. A lobster thus stewed will have a very
fine relish.

STEWED MUSCLES. Wash your muscles very clean, then put them into a large
stewpan over a good fire; put over them a coarse wet cloth doubled: when
they begin to boil, take up the cloth; if the shells are open, take them
off the fire, and pick out the fish, beard them, and cut off the tongue:
when you have picked about a quart, strain half a pint of the liquor to
them, roll two ounces of butter in flour, add a glass of white wine, a
little beaten mace, and squeeze in a little lemon juice; let them stew
till of a proper thickness, put toasted sippets in the dish, pour in the
muscles, and send them to table. Cockles may be done the same way.

STEWED MUSHROOMS. The large buttons are best, and the small flaps while
the fur is still red. Rub the large buttons with salt and a piece of
flannel, cut out the fur, and take off the skin from the others.
Sprinkle them with salt, put them into a stewpan, and add some
peppercorns. Let it simmer slowly till it is done, then put in a small
bit of butter and flour, and two spoonfuls of cream. Give it one boil,
and serve up the dish with sippets of bread.

STEWED MUTTON CHOPS. Take some chops of the best end of a loin of
mutton, or some slices out of the middle part of a leg. Season them with