[Vocab] Burn 4/LBS of fat daily without working-out

[Marion Sparks]

are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over.are almost done enough, thicken them with a little butter and flour. Stewed in a little water, and thickened with cream and yolk of egg, they make a nice white ragout. Truffles, mushrooms, and morels are all of them very indigestible. TUNBRIDGE CAKES. Rub six ounces of butter quite fine into a pound of flour; then mix six ounces of sugar, beat and strain two eggs, and make the whole into a paste. Roll it very thin, and cut it with the top of a glass. Prick the cakes with a fork, and cover them with carraways; or wash them with the white of an egg, and dust a little white sugar over. TURBOT. This excellent fish is in season the TURBOT. This excellent fish is in season theside of the fire to boil as gently as possible for about fifteen or twenty minutes; if it boil fast, the fish will break to pieces. Rub a little of the inside coral spawn of the lobster through a hair sieve, without butter; and when the turbot is dished, sprinkle the spawn over it. Garnish the dish with sprigs of curled parsley, sliced lemon, and finely scraped horseradish. Send up plenty of lobster sauce. The thickest part of the fish is generally preferred. The spine bone should be cut across to make it easier for carving. TURBOT PIE. Take a middling turbot, clean it very well, cut off the head, tail, and fins. Make a

WEDNESDAY WELLNESS TIPS




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forcemeat thus; take a large eel, boil it tender, then take off the flesh; put the bones of the turbot and eel into the water the eel was boiled in, with a faggot of herbs, whole pepper, an onion, and an anchovy; let this boil till it becomes a strong broth. In the mean time, cut the eel very fine; add the same quantity of grated bread, a little lemon-peel, an anchovy, parsley, and the yolks of two or three hard eggs, and half a pint of oysters blanched and bearded; chop all these as fine as possible; mix allscum it very clean, and add a little white e, and a piece of butter rolled in flour; when it is all melted, pour it into the pie, and lid it over; bake it in a gentle oven, and let it be thoroughly done. TRUFFLES. The largest are the most esteemed; those which are brought from Perigord are the best. They are usually eaten dressed in e, and broth seasoned with salt, pepper, a bunch of sweet herbs, some roots and onions. Before being dressed they must be soaked in warm water, and well rubbed with a brush, that



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