r.

BREAKFAST CAKES. Take a pound and a half of flour, four ounces of
butter, a spoonful of yeast, and half a pint of warm milk. Rub the
butter into the flour, and mix the eggs, yeast, and milk together. Put
the liquid into the middle of the flour, and let it stand to rise for
two hours. Make it into cakes, let them stand to rise again, and wash
them over with skimmed milk before they are put into the oven.

BREAST OF LAMB. Cut off the chine-bone from the breast, and set it on to
stew with a pint of gravy. When the bones would draw out, put it on the
gridiron to grill; and then lay it in a dish on cucumbers nicely stewed.

BREAST OF MUTTON. Pare off the superfluous fat, and roast and serve the
meat with stewed cucumbers; or to eat cold, covered with chopped
parsley. Or half-boil, and then grill it before the fire: cover it with
bread crumbs and herbs, and serve with caper sauce. Or if boned, take
away a good deal of the fat, and cover it with bread, herbs, and
seasoning. Then roll and boil it; serve with chopped walnuts, or capers
and butter.

BREAST OF VEAL. Before roasting it, take off the two ends to fry and
stew, if the joint be large, or roast the whole together, and pour
butter over it. If any be left, cut it into regular pieces, put them
into a stewpan, and pour some broth over it. If no broth, a little water
will do: add a bunch of herbs, a blade or two of mace, some pepper, and
an anchovy. Stew till the meat be tender, thicken with flour and butter,
and add a little ketchup. Serve the sweetbread whole upon it, which may
either be stewed or parboiled, and then covered with crumbs, herbs,
pepper and salt, and browned in a Dutch oven. The whole breast may be
stewed in the same way, after cutting off the two ends. A boiled breast
of veal, smothered with onion sauce, is also an excellent dish, if not
old nor too fat.

BRENTFORD ROLLS. Mix with two pounds of flour, a little salt, two ounces
of sifted sugar, four ounces of butter, and two eggs beaten with two
spoonfuls of yeast, and about a pint of milk. Knead the dough well, and
set it to rise before the fire. Make twelve rolls, butter tin plates,
and set them before the fire to rise, till they become of a proper size,
and bake them half an hour.

BREWING. The practice of brewing malt liquor is but seldom adopted by
private families in large towns and cities, owing probably to a want of
conveniences for the purpose, and an aversion to the labour and