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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1769 Excerpt: ...in the soup, take it our, and cut it into pieces, and put it to the other part. Split open the guts, scrape and wash them very clean in salt and water; cut them into pieces about two inches long. The paunch you must scald; skin, and cut, as the other parts, what size you chuse them; put them with the guts, and all the other parts, except the liver, into a pan, with about half a pound of. butter, a sew fha Tots, a bundle of sweet herbs, white pepper, mace, and salt, three beat cloves, a very little Gayan pepper, as it is extremely strong; stew1 these over a charcoal or clear fife half an hour; add to it three half pints of Madeira wine, with as much of the broth as to cover it; let it stew gently till tender. It will take four hours; When you think it near enough, scum it, and put in a little piece of butter well worked inr flour, and some veal broth, to bring it to the thickness of a fricassee. Make your forcemeat into balls about the size of a walnut, and put them into the stew: with the rest about half an houn If there are eggs, boil and'clean them, as you would a knot of pullets eggs. If there are no eggs in ir, have a dozen yolks of hard boiled eggs. Put the stew, .which is the callepash) into the back shell with the eggs alj over; set it into the oven to brown; 6r, if you have not the convenience of an oven, brown it with a salamander. Slash thecallapee in several places, put it into a dripping-pan; season it moderately with beat mace, Cayan pepper, white pepper, salt, thyme, parfley, and young onions mixed with a piece of butter. Put a piece of this on each flash, and then some over. Dredge a little flouc over all, Bake it iu a. brisk oven. The callepalh, or back-shell, season in the same manner as the callapee, and bake it in a dripping-pan set uprigh...

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