the butter and eggs, and a little shalot or pounded ham.

_Omelet._ No. 6.

Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel,
parsley, burnet, chervil, and onion, all fried in lard or butter.

_Asparagus Omelet._

Beat up six eggs, put some cream to them. Boil some asparagus, cut off
the green heads, and mix with the eggs; add pepper and salt. Make the
pan hot; put in some butter; fry the omelet, and serve it hot.

_A French Omelet._

Beat up six eggs; put to them a quarter of a pint of cream, some pepper,
salt, and nutmeg; beat them well together. Put a quarter of a pound of
butter, made hot, into your omelet-pan, and fry it of a light brown.
Double it once, and serve it up plain, or with a white sauce under it.
If herbs are preferred, there should be a little parsley shred, and
green onion cut very fine, and serve up fried.

_Ragout for made dishes._

Boil and blanch some cocks' combs, with sweetbreads sliced and lambs'
stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms,
oysters, and savoury spice, and use it when you have occasion.

_Trouhindella._

Chop fine two pounds of veal, fat and lean together; slice crumb of
bread into some warm milk: squeeze it out of the milk and put it to the
veal; season with pepper, salt, and nutmeg; make it up in three balls,
and fry it in butter half an hour. Put a quart of mutton or veal broth
into the pan, and let it stew three quarters of an hour, or till it is
reduced to a quarter of a pint of strong gravy.

MEATS AND VEGETABLES.

_Artichokes, to fricassee._

Scrape the bottom clean; cut them into large dice, and boil them, but
not too soft. Stove them in a little cream, seasoned with pepper and
salt; thicken with the yolks of four eggs and melted butter, and serve
up.

_Bacon, to cure._ No. 1.

Use two pounds of common salt; one pound of bay salt; one pound of brown
sugar; two ounces of saltpetre; two ounces of ground black pepper.

_Bacon, to cure._ No. 2.

Take half a pound of saltpetre, or let part of it be petre salt, half a
pound of bay salt, and one pound of coarse sugar; pound and mix them
well together. Rub this mixture well into the bacon, and cover it
completely with common salt. Dry it thoroughly, and keep it well packed
in malt dust.

_Bacon, to cure._ No. 3.

For sixty pounds' weight of pork take three pounds of common salt, half
a pound of saltpetre, and half a pound of brown sugar.