an the
other; put a little butter at the bottom of the pot, then lie in the
dish, and put butter at the top, three pounds of butter to four pounds
of chare; when they are baked (before they are cold) pour off the gravy
and butter, put two or three spoonfuls of butter into the pot you keep
them in, then lie in the dish, scum the butter clean from the gravy,
and put the butter over the dish, so keep it for use.

15. SALMON _en_ Maigre.

Cut some slices of fresh salmon the thickness of your thumb, put them
in a stew-pan with a little onion, white pepper and mace, and a bunch
of sweet herbs, pour over it half a pint of white wine, half a jill of
water, and four ounces of butter (to a pound and half of salmon;) cover
the stew-pot close, and stew it half an hour; then take out the salmon,
and place it on the dish; strain off the liquor, and have ready
craw-fish, pick'd from the shell, or lobster cut in small pieces; pound
the shells of the craw-fish, or the seeds of the lobster, and give it a
turn in the liquor; thicken it, and serve it up hot with the craw-fish,
or lobster, over the salmon.

Trouts may be done the same way, only cut off their heads.

16. LOBSTER A'L'ITALIENNE.

Cut the tail of the lobster in square pieces, take the meat out of the
claws, bruise the red part of the lobster very fine, stir it in a pan
with a little butter, put some gravy to it; strain it off while hot,
then put in the lobster with a little salt; make it hot, and send it up
with sippets round your dish.

17. _To do_ CHICKENS, _or any_ FOWL'S FEET.

Scald the feet till the skin will come off, then cut off the nails;
stew them in a pot close cover'd set in water, and some pieces of fat
meat till they are very tender; when you set them on the fire, put to
them some whole pepper, onion, salt, and some sweet herbs; when they
are taken out, wet them over with the yolk of an egg, and dridge them
well with bread-crumbs; so fry them crisp.

18. LARKS _done in_ JELLY.

Boil a knuckle of veal in a gallon of water till it is reduced to three
pints, (it must not be covered but done over a clear fire) scum it well
and clarify it, then season the larks with pepper and salt, put them in
a pot with butter, and send them to the oven; when baked take them out
of the butter whilst hot, take the jelly and season it to your taste
with pepper and salt; then put the jelly and larks into a pan together,
and give them a scald over the fire; so lie the