Virginia Cookery-book

Chickens A la Daube. Roast two half- grown chickens; cut off the legs and wings; pull the breast from each side entire; take the skin from all the pieces ; lay it in the dish ; and cover it with jelly. Partridges A la Daube. Truss six partridges neatly; cover them with thin slices of fat bacon taken from the top of a middling : this keeps them white, and gives a good flavor ; they must be wrapped entirely in it ; roast them, and when done take off the bacon ; let them get cold, and use jelly ; get a deep dish, put in savory jelly about an inch and a half at the bottom ; when that is set and the partridges cold lay them on the jelly, with their breasts down ; fill the dish with jelly up to their backs; take care that it is not warm enough to melt the other, and that the birds are not displaced. Just before it is to be served set it a moment in hot water to loosen it ; put the dish on the top, and turn it out carefully. To Make Nice Meat Jelly. Put eight or ten pounds of coarse, lean beef, or the same quantity of the inferior parts of the fore-quarter of veal, into a pot with two gallons of water, a pound of lean salt pork, three large onions chopped, three carrots, a large handful of parsley, and any sweet herb that you choose, with pepper and salt ; boil it very gently till reduced to two quarts ; strain it through a sieve ; next day take off the fat, turn out the jelly, and separate it from the dregs at the bottom ; put it on the fire with half a pint of white-wine, a large spoonful of lemon-pickle, and the whites and shells of four eggs beaten up; when it boils clear on one side run it through the jelly-bag. Salmagundi. Pick and wash three good Dutch lettuces, cut them as fine as threads, and lay them at the bottom of a dish; cut the flesh from the breasts of two roasted chickens. It must be in slices as long and broad as one's finger, not thicker than a small coin. Spread these carefully over the lettuces in regular circles, leaving spaces between them; wash and bone half a dozen fine anchovies, cut each into eight pieces, and lay them regularly between the slices of chicken ; then cut the legs of the chickens into small square pieces like dice ; cut a good - sized lemon into square pieces in the same manner; boil four eggs hard, take out the yolks, mince them and mix with them some chopped parsley and four anchovies, minced very small; boil some onions as big as walnuts till they are very white and tender ; then pile up the minced anchovy and egg in the middle of the dish like a sugar-loaf, lay the onions round it, and lay others thickly round the edge of the dish; when all is thus done mix some oil and vinegar [illustration: VIRGINIA COOKERY-BOOK] very well, beating it up with salt and pepper, and pour it carefully over the whole dish; then serve it up. It is soon ready for eating, and makes a pretty appearance. There is as much taste shown in fixing up a salmagundi as in any made dish whatever. A Pig in Jblly.* Set on a stewpan with a calf's foot, split, and a quart of water ; let this stew gently a considerable time, then put in a small pig cut into quarters; put in the feet, add three or four blades of mace, four cloves, a little grated lemon-peel, and some salt; let this boil for some time over a slow fiye ; then put in a pint of strong white-wine and the juice of four lemons ; let it boil two hours ; then lay the pig in a dish, strain off the liquor, and set it by to cool ; then take off the fat from the top and the settling from the bottom ; let the pig be cold ; then warm the jelly and pour it over the pig, and let it again stand to get cold. Serve it up as a cold dish. Garnish with fresh parsley and pieces of lemon cut small, with the peel upon them. A Rag6ut op Ham.