of Butter in the Belly of each of them; then lay them in an earthen glazed
Pan, that will just hold them, and put three Quarters of a Pound of Butter
under and over your Ducks: then pour in a Pint of Vinegar, and as much
Water with some Salt, Pepper, some Lemon-Peel, some Cloves whole, a bunch
of sweet Herbs, and covering the Pan close, let them stew three or four
Hours. Then pass the Liquor through a Sieve, and pour it over your Ducks;
and serve them hot with garnish of Lemon sliced and Raspings of Bread
sifted. This Method serves likewise for Easterlings, Widgeons, Teal and
such like.



To Stew a salted Brisket of _Beef._ From Mr. _La Fontaine._

To a Pound of common Salt, put one Ounce of Salt-Petre, and rub your Beef
well with it, and let it lie a Week; then lard the Skin of it with
Bacon-Fat, and lay it in a Stew-pan that will shut close. Cut a Lemon in
half with its Rind, and lay a-part on each side the Beef; then put in a
bunch of sweet Herbs, some whole Cloves, half a Nutmeg sliced, some Pepper,
an Onion, or three or four Shallots, half a Pound of Butter, a Pint of
Claret, and a Quart of Water; shut your Pan close, and let it stew gently
five or six Hours till it is very tender.

Then having some boil'd Turnip cut in dice, flour them and fry them brown;
then pour off the Liquor the Beef was stew'd in, and having passed it
through a Sieve, thicken it with burnt Butter, and mix your fry'd Turnips
with it, and pour all together over your Beef; garnish with Lemon sliced,
and Raspings of Bread sifted, and serve it hot, it is an excellent Dish.