aux fines herbes 880 larded and roasted 882 Udder, for French forcemeats 421 Calomel 2658 Camp-vinegar 381 Canary-pudding 1258 Candlesticks 2311 Cannelons, or fried puffs 1417 Caper-sauce, for boiled mutton

ROAST FILLET OF BEEF (Larded).

Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows:Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it.

LAMB'S SWEETBREADS, LARDED, AND ASPARAGUS (an Entree).

Everything else is larded in a similar way; and, in the case of poultry, hold the breast over a charcoal fire for one minute, or dip it into boiling water, in order to make the flesh firm.

CALF'S LIVER LARDED AND ROASTED (an Entree).

It should be larded or wrapped in buttered paper, and roasted before a clear fire.

ROAST GUINEA-FOWL, Larded. 970.

When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey.

Guinea-fowl, larded, 1-1/4 hour; plainly roasted, about 1 hour.

The breast, if larded, should be covered with a piece of paper, and removed about 10 minutes before serving.

" STEWED RABBIT, Larded. 985.

If at hand, a few water-cresses may be placed round the turkey as a garnish, or it may be larded.

Over my Doublet a Soldado Cassacke of Scarlet, larded thicke with Gold Lace; Hose of the same, cloake of the same, too, lasht up this high and richly lined.

His ears felt pounding into them a whirlwind of street talk larded with slang.

Larded with sweet flowers: [Sidenote: Larded all with] Which bewept to the graue did not go, [Sidenote: ground | Song.]

Larded with sweet flowers: [Sidenote: Larded all with] Which bewept to the graue did not go, [Sidenote: ground | Song.]

Their grand Commission, where I found Horatio, Oh royall knauery: An exact command, [Sidenote: A royall] [Sidenote: 196] Larded with many seuerall sorts of reason;

"All their Discourse was larded with the most piquant Reflections," but to no purpose.

Then a troop of servants entered bearing smoking joints, cold boars' heads, fish, turkeys, geese, and larded capons.

thou that hast no more knowledge than thy Clerk infuses, thy dapper Clerk, larded with ends of Latin, and he no more than custom of offences.

Thou that hast no more knowledge than thy Clerk infuses, Thy dapper Clerk larded with ends of Latin, And he no more than custom of offences; Thou unrepriveable Dunce!

To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice entrée; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons.

In the stable-lots the larded porkers, with bristles as clean as frost, and flesh of pinky whiteness, are hunting with nervous nostrils for the lush purslain.

If, however, they are cooked as we do peacocks and pheasants, which are first larded and then roasted, the serpent's flesh loses its good flavour.