Read the book: «The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families», page 22

HOG'S EARS FORCED. Parboil two pair of ears, or take some that have been soused. Make a forcemeat of an anchovy, some sage and parsley, a quarter of a pound of chopped suet, bread crumbs, and only a little salt. Mix all these with the yolks of two eggs, raise the skin of the upper side of the ears, and stuff them with the mixture. Fry the ears in fresh butter, of a fine colour; then pour away the fat, and drain them. Prepare half a pint of rich gravy, with a glass of fine sherry, three tea-spoonfuls of made mustard, a little butter and flour, a small onion whole, and a little pepper or cayenne. Put this with the ears into a stewpan, and cover it close; stew it gently for half an hour, shaking the pan often. When done enough, take out the onion, place the ears carefully in a dish, and pour the sauce over them. If a larger dish is wanted, the meat from two feet may be added to the above.

HOG'S HEAD. To make some excellent meat of a hog's head, split it, take out the brains, cut off the ears, and sprinkle it with salt for a day. Then drain it, salt it again with common salt and saltpetre for three days, and afterwards lay the whole in a small quantity of water for two days. Wash it, and boil it till all the bones will come out. Skin the tongue, and take the skin carefully off the head, to put under and over. Chop the head as quick as possible, season it with pepper and salt, and a little mace or allspice berries. Put the skin into a small pan, with the chopped head between, and press it down. When cold it will turn out, and make a kind of brawn. If too fat, a few bits of lean pork may be prepared in the same way, and added to it. Add salt and vinegar, and boil these with some of the liquor for a pickle to keep it.

HOG'S LARD. This should be carefully melted in a jar placed in a kettle of water, and boiled with a sprig of rosemary. After it has been prepared, run it into bladders that have been extremely well cleaned. The smaller they are, the better the lard will keep: if the air reaches it, it becomes rank. Lard being a most useful article for frying fish, it should be prepared with care. Mixed with butter, it makes fine crust.

HOLLOW BISCUITS. Mix a pound and a quarter of butter with three pounds and a half of flour, adding a pint of warm water. Cut out the paste with a wine glass, or a small tin, and set them in a brisk oven, after the white bread is drawn.

HONES. For joining them together, or cementing them to their frames, melt a little common glue without water, with half its weight of rosin, and a small quantity of red ochre.

HONEY. The honey produced by young bees, and which flows spontaneously, is purer than that expressed from the comb; and hence it is called virgin honey. The best sort is of a thick consistence, and of a whitish colour, inclining to yellow: it possesses an agreeable smell, and a pleasant taste. When the combs are removed from the hive, they are taken by the hand into a sieve, and left to drain into a vessel sufficiently wide for the purpose. After it has stood a proper time to settle, the pure honey is poured into earthen jars, tied down close to exclude the air.

HONEY VINEGAR. When honey is extracted from the combs, by means of pressure, take the whole mass, break and separate it, and into each tub or vessel put one part of combs, and two of water. Set them in the sun, or in a warm place, and cover them with cloths. Fermentation takes place in a few days, and continues from eight to twelve days, according to the temperature of the situation in which the operation is carried on. During the fermentation, stir the matter from time to time, and press it down with the hand, that it may be perfectly soaked. When the fermentation is over, put the matter to drain on sieves or strainers. At the bottom of the vessels will be found a yellow liquor, which must be thrown away, because it would soon contract a disagreeable smell, which it would communicate to the vinegar. Then wash the tubs, put into them the water separated from the other matter, and it will immediately begin to turn sour. The tubs must then be covered again with cloths, and kept moderately warm. A pellicle or skin is formed on the surface, beneath which the vinegar acquires strength. In a month's time it begins to be sharp, but must be suffered to stand a little longer, and then put into a cask, of which the bunghole is to be left open. It may then be used like any other vinegar. All kinds of vinegar may be strengthened by suffering it to be repeatedly frozen, and then separating the upper cake of ice or water from it.

HOOPING COUGH. This disorder generally attacks children, to whom it often proves fatal for want of proper management. Those who breathe an impure air, live upon poor sustenance, drink much warm tea, and do not take sufficient exercise, are most subject to this convulsive cough. In the beginning of the disorder, the child should be removed to a change of air, and the juice of onions or horseradish applied to the soles of the feet. The diet light and nourishing, and taken in small quantities; the drink must be lukewarm, consisting chiefly of toast and water, mixed with a little white wine. If the cough be attended with feverish symptoms, a gentle emetic must be taken, of camomile flowers, and afterwards the following liniment applied to the pit of the stomach. Dissolve one scruple of tartar emetic in two ounces of spring water, and add half an ounce of the tincture of cantharides: rub a tea-spoonful of it every hour on the lower region of the stomach with a warm piece of flannel, and let the wetted part be kept warm with flannel. This will be found to be the best remedy for the hooping cough.

HOPS. The quality of this article is generally determined by the price; yet hops may be strong, and not good. They should be bright, of a pleasant flavour, and have no foreign leaves or bits of branches among them. The hop is the husk or seed pod of the hop vine, as the cone is that of the fir tree; and the seeds themselves are deposited, like those of the fir, round a little soft stalk, enveloped by the several folds of this pod or cone. If in the gathering, leaves or tendrils of the vine are mixed with the hops, they may help to increase the weight, but will give a bad taste to the beer; and if they abound, they will spoil it. Great attention therefore must be paid to see that they are free from any foreign mixture. There are also numerous sorts of hops, varying in size, in form, and quality. Those that are best for brewing are generally known by the absence of a brown colour, which indicates perished hops; a colour between green and yellow, a great quantity of the yellow farina, seeds not too large or hard, a clamminess when rubbed between the fingers, and a lively pleasant smell, are the general indications of good hops. At almost any age they retain the power of preserving beer, but not of imparting a pleasant flavour; and therefore new hops are to be preferred. Supposing them to be of a good quality, a pound of hops may be allowed to a bushel of malt, when the beer is strong, or brewed in warm weather; but under other circumstances, half the quantity will be sufficient.

HOP-TOP SOUP. Take a quantity of hop-tops when they are in the greatest perfection, tie them in small bunches, soak them in water, and put them to some thin peas-soup. Boil them up, add three spoonfuls of onion juice, with salt and pepper. When done enough, serve them up in a tureen, with sippets of toasted bread at the bottom.

HORSERADISH POWDER. In November or December, slice some horseradish the thickness of a shilling, and lay it to dry very gradually in a Dutch oven, for a strong heat would very soon evaporate its flavour. When quite dry, pound it fine, and bottle it.

HORSERADISH VINEGAR. Pour a quart of the best vinegar on three ounces of scraped horseradish, an ounce of minced shalot, and a dram of cayenne. Let it stand a week, and it will give an excellent relish to cold beef, or other articles. A little black pepper and mustard, celery or cress seed, may be added to the above.

HOUSE DRAINS. The smell of house drains is oftentimes exceedingly offensive, but may be completely prevented by pouring down them a mixture of lime water, and the ley of wood ashes, or suds that have been used in washing. An article known by the name of a sink trap may be had at the ironmongers, which is a cheap and simple apparatus, for carrying off the waste water and other offensive matter from sinks and drains. But as the diffusion of any collection of filth tends to produce disease and mortality, it should not be suffered to settle and stagnate near our dwellings, and every possible care should be taken to render them sweet and wholesome.

HOUSE TAX. As the present system of taxation involves so important a part of the annual expenditure, and is in many instances attended with so much vexation and trouble, it concerns every housekeeper to be acquainted with the extent of his own liability, and of course to regulate his conveniences accordingly. It appears then, that every inhabited dwellinghouse, containing not more than six windows or lights, is subject to the yearly sum of six shillings and six-pence, if under the value of five pounds a year. But every dwellinghouse worth five pounds and under twenty pounds rent by the year, pays the yearly sum of one shilling and six-pence in the pound; every house worth twenty pounds and under forty pounds a year, two shillings and three-pence in the pound; and for every house worth forty pounds and upwards, the yearly sum of two shillings and ten-pence in the pound. These rents however are to be taken from the rates in which they are charged, and not from the rents which are actually paid.

HOUSEHOLD BREAD. Four ounces of salt are dissolved in three quarts of water, and mixed with a pint of yeast. This mixture is poured into a cavity made in a peck of second flour, placed in a large pan or trough. When properly kneaded and fermented, it is divided into pieces of a certain weight, and baked. Sometimes, in farm houses, a portion of rice flour, boiled potatoes, or rye meal, is mixed with the flour, previous to kneading the dough. The rye and rice serve to bind the bread, but the potatoes render it light and spongy. – Or, for a larger quantity, put a bushel of flour into a trough, two thirds wheat and one of rye. Mix a quart of yeast with nine quarts of warm water, and work it into the flour till it becomes tough. Leave it to rise about an hour; and as soon as it rises, add a pound of salt, and as much warm water as before. Work it well, and cover it with flannel. Make the loaves a quarter of an hour before the oven is ready; and if they weigh five pounds each, they will require to be baked two hours and a half.

HUNG BEEF. Make a strong brine with bay salt, common salt, and saltpetre, and put in ribs of beef for nine days. Then dry it, or smoke it in a chimney. Or rub the meat with salt and saltpetre, and repeat it for a fortnight, and dry it in wood smoke.

HUNGARY WATER. To one pint of highly rectified spirits of wine, put an ounce of the oil of rosemary, and two drams of the essence of ambergris. Shake the bottle well several times, and let the cork remain out twenty-four hours. Shake it daily for a whole month, and then put the water into small bottles for use.

HUNTER'S BEEF. To a round of beef that weighs twenty-five pounds, allow three ounces of saltpetre, three ounces of the coarsest sugar, an ounce of cloves, half an ounce of allspice, a nutmeg, and three handfuls of common salt, all in the finest powder. The beef should hang two or three days; then rub the above mixture well into it, and turn and rub it every day for two or three weeks. The bone must be taken out first. When to be dressed, dip it into cold water, to take off the loose spice; bind it up tight with tape, and put it into a pan with a tea-cupful of water at the bottom. Cover the top of the meat with shred suet, and the pan with a brown crust and paper, and bake it five or six hours. When cold, take off the paste and tape. The gravy is very fine, and a little of it is a great improvement to any kind of hash or soup. Both the gravy and the meat will keep some time. The meat should be cut with a very sharp knife, and quite smooth, to prevent waste.

HUNTER'S PUDDING. Mix together a pound of suet, a pound of flour, a pound of currants, and a pound of raisins stoned and cut. Add the rind of half a lemon finely shred, six peppercorns in fine powder, four eggs, a glass of brandy, a little salt, and as much milk as will make it of a proper consistence. Boil it in a floured cloth, or a melon mould, eight or nine hours. A spoonful of peach water may sometimes be added to change the flavour. This pudding will keep six months after it is boiled, if tied up in the same cloth when cold, and hung up, folded in writing paper to preserve it from the dust. When to be eaten, it must be boiled a full hour, and served with sweet sauce.

HYSTERICS. The sudden effusion of water on the face and hands, while the fit is on, and especially immersing the feet in cold water, will afford relief. Fetid smells are also proper; such as the burning of feathers, leather, or the smoke of sulphur, and the application of strong volatile alkali, or other pungent matters to the nostrils. To effect a radical cure, the cold bath, mineral waters, and other tonics are necessary. In Germany however, they cure hysteric affections by eating carraway seeds finely powdered, with a little ginger and salt, spread on bread and butter every morning.

I

Ice for iceing. To prepare artificial ice for articles of confectionary, procure a few pounds of real ice, reduce it nearly to powder, and throw a large handful or more of salt amongst it. This should be done in as cool a place as possible. The ice and salt being put into a pail, pour some cream into an ice pot, and cover it down. Then immerse it in the ice, and draw that round the pot, so as to enclose every part of it. In a few minutes stir it well with a spoon or spatula, removing to the centre those parts which have iced round the edges. If the ice cream or water be in a a form, shut the bottom close, and move the whole in the ice, as a spoon cannot be used for that purpose without danger of waste. There should be holes in the pail, to let off the ice as it thaws. When any fluid tends towards cold, moving it quickly will encrease that tendency; and likewise, when any fluid is tending to heat, stirring it will facilitate its boiling.

ICE CREAMS. Mix the juice of the fruits with as much sugar as will be wanted, before the cream is added, and let the cream be of a middling richness.

ICE WATERS. Rub some fine sugar on lemon or orange, to give the colour and flavour; then squeeze the juice of either on its respective peel. Add water and sugar to make a fine sherbet, and strain it before it be put into the ice-pot. If orange, the greater proportion should be of the china juice, and only a little of seville, and a small bit of the peel grated by the sugar. The juice of currants or raspberries, or any other sort of fruit, being squeezed out, sweetened, and mixed with water, may be prepared for iceing in the same way.

ICEING FOR CAKES. Beat and sift half a pound of fine sugar, put it into a mortar with four spoonfuls of rose water, and the whites of two eggs beaten and strained. Whisk it well, and when the cake is almost cold, dip a feather in the iceing, and cover the cake well. Set it in the oven to harden, but suffer it not to remain to be discoloured, and then keep it in a dry place. – For a very large cake, beat up the whites of twenty fresh eggs, and reduce to powder a pound of double refined sugar, sifted through a lawn sieve. Mix these well in a deep earthen pan, add orange flower water, barely sufficient to give it a flavour, and a piece of fresh lemon peel. Whisk it for three hours till the mixture is thick and white, then with a thin broad piece of board spread it all over the top and sides, and set it in a cool oven, and an hour will harden it.

ICEING FOR TARTS. Beat well together the yolk of an egg and some melted butter, smear the tarts with a feather, and sift sugar over them as they are put into the oven. Or beat up the white of an egg, wash the paste with it, and sift over some white sugar.

ILIAC PASSION. This dangerous malady, in which the motion of the bowels is totally impeded or inverted, arises from spasms, violent exertions of the body, eating of unripe fruit, drinking of sour liquors, worms, obstinate costiveness, and various other causes, which produce the most excruciating pain in the region of the abdomen. Large blisters applied to the most painful part, emollient clysters, fomentations, and the warm bath, are amongst the most likely means; but in many instances, this disorder is not to be controuled by medicine. No remedy however can be applied with greater safety or advantage, than frequent doses of castor oil: and if this fail, quicksilver in a natural state is the only medicine on which any reliance can be placed.

IMPERIAL. Put into a stone jar two ounces of cream of tartar, and the juice and paring of two lemons. Pour on them seven quarts of boiling water, stir it well, and cover it close. When cold, sweeten it with loaf sugar; strain, bottle, and cork it tight. This makes a very pleasant and wholesome liquor; but if drunk too freely, it becomes injurious. In bottling it off, add half a pint of rum to the whole quantity.

IMPERIAL CREAM. Boil a quart of cream with the thin rind of a lemon, and stir it till nearly cold. Have ready in a dish or bowl, in which it is to be served, the juice of three lemons strained, mixed with as much sugar as will sweeten the cream. Pour this into the dish from a large tea-pot, holding it high, and moving it about to mix with the juice. It should be made at least six hours before it is used; and if the day before, it would be still better.

IMPERIAL WATER. Put into an earthen pan, four ounces of sugar, and the rind of three lemons. Boil an ounce of cream of tartar in three quarts of water, and pour it on the sugar and lemon. Let it stand all night, clear it through a bag, and bottle it.

INCENSE. Compound in a marble mortar, a large quantity of lignum rhodium, and anise, with a little powder of dried orange peel, and gum benzoin. Add some gum dragon dissolved in rose water, and a little civet. Beat the whole together, form the mixture into small cakes, and place them on paper to dry. One of these cakes being burnt, will diffuse an agreeable odour throughout the largest apartment.

INDELIBLE INK. Gum arabic dissolved in water, and well mixed with fine ivory black, will make writing indelible. If the writing be afterwards varnished over with the white of an egg clarified, it will preserve it to any length of time.

INDIAN PICKLE. Lay a pound of white ginger in water one night; then scrape, slice, and lay it in salt in a pan, till the other ingredients are prepared. Peel and slice a pound of garlic, lay it in salt three days, and afterwards dry it in the sun. Salt and dry some long pepper in the same way: then prepare various sorts of vegetables in the following manner. Quarter some small white cabbages, salt them three days, then squeeze and lay them in the sun to dry. Cut some cauliflowers into branches, take off the green part of radishes, cut celery into lengths of about three inches, put in young French beans whole, and the shoots of elder, which will look like bamboo. Choose apples and cucumbers of a sort the least seedy, quarter them, or cut them in slices. All must be salted, drained, and dried in the sun, except the latter, over which some boiling vinegar must be poured. In twelve hours drain them, but use no salt. Put the spice into a large stone jar, adding the garlic, a quarter of a pound of mustard seed, an ounce of turmeric, and vinegar sufficient for the quantity of pickle. When the vegetables are dried and ready, the following directions must be observed. Put some of them into a half-gallon stone jar, and pour over them a quart of boiling vinegar. Next day take out those vegetables; and when drained, put them into a large stock jar. Boil the vinegar, pour it over some more of the vegetables, let them lie all night, and complete the operation as before. Thus proceed till each set is cleansed from the dust they may have contracted. Then to every gallon of vinegar, put two ounces of flour of mustard, gradually mixing in a little of it boiling hot, and stop the jar tight. The whole of the vinegar should be previously scalded, and set to cool before it is put to the spice. This pickle will not be ready for a year, but a small quantity may be got ready for eating in a fortnight, by only giving the cauliflower one scald in water, after salting and drying as above, but without the preparative vinegar: then pour the vinegar, which has the spice and garlic, boiling hot over it. If at any time it be found that the vegetables have not swelled properly, boiling the pickle, and pouring it hot over them, will make them plump. – Another way. Cut the heads of some good cauliflowers into pieces, and add some slices of the inside of the stalk. Put to them a white cabbage cut in pieces, with inside slices of carrot, turnips, and onions. Boil a strong brine of salt and water, simmer the vegetables in it one minute, drain them, and dry them on tins over an oven till they are shriveled up; then put them into a jar, and prepare the following pickle. To two quarts of good vinegar, put an ounce of the flour of mustard, one of ginger, one of long pepper, four of cloves, a few shalots, and a little horseradish. Boil the vinegar, put the vegetables into a jar, and pour it hot over them. When cold, tie them down, and add more vinegar afterwards, if necessary. In the course of a week or two, the pickle will be fit for use.

INDIGESTION. Persons of weak delicate habits, particularly the sedentary and studious, are frequently subject to indigestion. The liberal use of cold water alone, in drinking, washing, and bathing, is often sufficient to effect a cure. Drinking of sea water, gentle purgatives, with bark and bitters, light and nourishing food, early rising, and gentle exercise in the open air, are also of great importance.

INFECTION. During the prevalence of any infectious disease, every thing requires to be kept perfectly clean, and the sick room to be freely ventilated. The door or window should generally be open, the bed curtains only drawn to shade the light, clothes frequently changed and washed in cold water, all discharges from the patient instantly removed, and the floor near the bed rubbed every day with a wet cloth. Take also a hot brick, lay it in an earthen pan, and pour pickle vinegar upon it. This will refresh the patient, as well as purify the surrounding atmosphere. Those who are obliged to attend the patients, should not approach them fasting, nor inhale their breath; and while in their apartment, should avoid eating and drinking, and swallowing their own saliva. It will also be of considerable service to smell vinegar and camphor, to fumigate the room with tobacco, and to chew myrrh and cinnamon, which promote a plentiful discharge from the mouth. As soon as a person has returned from visiting an infected patient, he ought immediately to wash his mouth and hands with vinegar, to change his clothes, and expose them to the fresh air; and to drink an infusion of sage, or other aromatic herbs. After the disorder has subsided, the walls of the room should be washed with hot lime, which will render it perfectly sweet.

INFLAMMATIONS. In external inflammations, attended with heat and swelling of the part affected, cooling applications and a little opening medicine are the best adapted; and in some cases, cataplasms of warm emollient herbs may be used with advantage.

INFLAMMATION OF THE EYES. In this case leeches should be applied to the temples; and after the bleeding has ceased, a small blister may be tried, with a little opening medicine. Much benefit has been derived from shaving the head, cutting the hair, and bathing the feet in warm water. If the inflammation has arisen from particles of iron or steel falling into the eyes, the offending matter is best extracted by the application of the loadstone. If eyes are blood-shotten, the necessary rules are, an exclusion from light, cold fomentations, and abstinence from animal food and stimulating liquors. For a bruise in the eye, occasioned by any accident, the best remedy is a rotten apple, and some conserve of roses. Fold them in a piece of thin cambric, apply it to the part affected, and it will take out the bruise.

INFLAMMATION OF THE BOWELS. This is a complaint that requires great care. If the belly be swelled, and painful to the touch, apply flannels to it, dipped in hot water and wrung out, or use a warm bath. A blister should be employed as soon as possible, and mild emollient injections of gruel or barley water, till stools be obtained. The patient should be placed between blankets, and supplied with light gruel; and when the violence of the disorder is somewhat abated, the pain may be removed by opiate clysters. A common bread and milk poultice, applied as warm as possible to the part affected, has also been attended with great success: but as this disorder is very dangerous, it would be proper to call in medical assistance without delay.

INK. To make an excellent writing ink, take a pound of the best Aleppo galls, half a pound of copperas, a quarter of a pound of gum arabic, and a quarter of a pound of white sugar candy. Bruise the galls and beat the other ingredients fine, and infuse them together in three quarts of rain water. Let the mixture stand by the fire three or four days, and then boil it gently over a slow fire; or if infused in cold water, and afterwards well strained, it will nearly answer the same purpose. Care must be taken to obtain good materials, and to mix them in due proportion. To preserve the ink from mouldiness, it should be put into a large glass bottle with a ground stopper, and frequently shaked; but if a crust be formed, it should be carefully taken out, and not mixed with the ink. A little more gum and sugar candy may be added, to render the ink more black and glossy; but too much will make it sticky, and unfit for use. – Another method is to bruise a pound of good galls, black and heavy, and put them into a stone jar. Then pour on a gallon of rain water, nearly of a boiling heat, and let it stand by the fire about a fortnight. Afterwards add four ounces of green copperas or sulphate of iron, four ounces of logwood shavings, one ounce of alum, one of sugar candy, and four of gum arabic. Let the whole remain about two days longer in a moderate heat, stir the ingredients together once or twice a day, and keep the jar slightly covered. The ink is then to be strained through a flannel, put into a bottle with a little brandy at the top, well corked, and set by for use in a temperate place. A few cloves bruised with gum arabic, and put into the bottle, will prevent the ink from getting mouldy; and if some of superior quality be required, white wine or vinegar must be used instead of water.

INK POWDER. For the convenience of travellers by sea or by land, ink powders have been invented, which consist of nothing else than the substances employed in the composition of common ink, pounded and pulverized, so that it be instantaneously converted into ink by mixing it up with a little water. Walkden's ink powder is by far the best.

INK STAINS. The stains of ink, on cloth, paper, or wood, may be removed by almost all acids; but those acids are to be preferred, which are least likely to injure the texture of the stained substance. The muriatic acid, diluted with five or six times its weight of water, may be applied to the spot; and after a minute or two, may be washed off, repeating the application as often as it is found necessary. But the vegetable acids are attended with less risk, and are equally effectual. A solution of lemon or tartareous acid, in water, may be applied to the most delicate fabrics, without any danger of injuring them: and the same solution will discharge writing, but not printing ink. Hence they may be employed in cleaning books which have been defaced by writing on the margin, without impairing the text. Lemon juice and the juice of sorrel will also remove ink stains, but not so easily as the concrete acid of lemons, or citric acid. On some occasions it will be found sufficient, only to dip the spotted part in the fine melted tallow of a mould candle, and afterwards wash it in the usual way.

INSECTS. The most effectual remedy against the whole tribe of insects, which prey upon plants and vegetables, is the frequent use of sulphur, which should be dusted upon the leaves through a muslin rag or dredging box, or fumed on a chaffing dish of burning charcoal. This application will also improve the healthiness of plants, as well as destroy their numerous enemies. Another way is to boil together an equal quantity of rue, wormwood, and tobacco, in common water, so as to make the liquor strong, and then to sprinkle it on the leaves every morning and evening. By pouring boiling water on some tobacco and the tender shoots of elder, a strong decoction may also be made for this purpose, and shed upon fruit trees with a brush: the quantity, about an ounce of tobacco and two handfuls of elder to a gallon of water. Elder water sprinkled on honeysuckles and roses, will prevent insects from lodging on them. If a quantity of wool happen to be infected with insects, it may be cleansed in the following manner. Dissolve a pound of alum, and as much cream of tartar, in a quart of boiling water, and add two full gallons of cold water to it. The wool is then to be soaked in it for several days, and afterwards to be washed and dried.

INSIDE OF A SIRLOIN. Cut out all the meat and a little fat, of the inside of a cold sirloin of beef, and divide it into pieces of a finger's size and length. Dredge the meat with flour, and fry it in butter, of a nice brown. Drain the butter from the meat, and toss it up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. It must not be suffered to boil; and before serving, add two spoonfuls of vinegar. Garnish with crimped parsley.