Boil'd _Venison,_ with its Furniture. From Mr. _L. L._

Take an Haunch of Venison, salt it well, and let it remain a Week, then
boil it, and serve it with a furniture of Collyflowers, _Russia_ Cabbages,
some of the _Hertfordshire_ Turnips cut in dice, and boiled in a Net, and
toss'd up with Butter and Cream, or else have some of the yellow _French_
Turnips, cut in dice, and boil'd like the former; or we might add some red
Beet-Roots boiled in dice, and butter'd in the same manner. Place these
regularly, and they will afford a pleasant Variety both to the Eye and the
Taste.



_Frogs,_ a white _Fricassee_ of them. From Mr. _Ganeau._

Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and
cut off the Feet, and boil them tender in a little Veal-Broth, with whole
Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon
Peel. Stew these with a Shallot, till the Flesh is a little tender; then
strain off the Liquor, and thicken it with Cream and Butter; then serve
them hot with the Cream, and some Mushrooms pickled, toss'd up with the
Sauce, they make a very good Dish, and their Bones being of a very fine
Texture, are better to be eaten than those of Larks. But we have in many
Places an Aversion to them, as, in some others, some People have to
Mushrooms.