To Ragoo Onions

Shred as many Onions as you think proper for a small dish; slice one or two the thickness of yr finger, & cut it in 3 or 4 peices; let the rest be in small slices, then take less than half a Pint of Water & a bit of Butter rol'd in Flour; set them over a slow Fire, close cover'd, & let 'em stew as tender as you would have them; butt take care not to bruise them. Take the yolks of 4 eggs, beat up  with a little Cream. Take yr Onions off the Fire & put in the Eggs & Cream & stir it in carefully. Then set them on the Fire again, stirring them all the time, one way, till thick, but don't let 'em boyl. Dish 'em for a Side, or Corner Dish.

To Ragoo Endive  A:

Take 3 or 4 Heads of fine white Endive, lay it in Salt & Water 3 hours. Take some Asparagrass, cut off the green Heads, chop the rest  small as far as tender; lay that also in Salt & Water. Take a Bunch of Sallary, wash it, & scrape it, & cut it in peices abt 3 inches long; put it into a Sauce-pan with a Pint of Water 3 or 4 Blades of Mace, & some whole Pepper tyed in a Rag; let it stew till quite tender; then put in the Sparagrass, & shake the Sauce-pan; let it simmer till the Grass is enough. Take the Endive out of the Water, & pick it Leaf by Leaf; put it into a Stew-Pan with some White Wine; cover it close & let it boyl till the Endive is just enough; then put in a qr of a pound of Butter roll'd in Flour shakeing it round the Pan. Then take the Sellery & Grass, & lay in the Dish; the Endive over that. Then pour the Liquor of the Saucepan into the Stew-pan, stirr it altogether, & season it with the Yolks of 2 Eggs beat up with a qr of a Pint of cream; & half a Nutmeg grated in. Mix this with the Sauce, & keep it stirring all one way till 'tis thick. Pour it over the Ragoo, & send it up. If you have not Asparagus you may put in Gorse Lettiuce, & a little Parsley, or any Herb to relish.

To stew Cucumbers brown

Pare 6 large Cucumbers, cut 'em in slices, pretty thick, put 'em into yr Sauce-pan with a little Salt & a whole Onion let 'em stew in their own Liquor a little, then drain 'em as dry as you can  & take out the Onion, put to 'em one Anchovy, 2 or 3 blades of Mace, a spoonfull of Gravey, a little Claret. When the Anchovy is dissolv'd, thicken with a bit of burnt Butter.

To make Dutch Cream

Boyl Hartshorn & a little Issinglass as you would for Jelly; when strain'd off the Dreggs, put to it some Lemmon or Orange juice, & some of the thin Peel, Wine & Sugar to your Taste. Then beat as many Yolks of Eggs as will give it a colour to your Likeing. Then set it over the Fire, stiring it all one way, till its near boyling. Then strain it thro' a Cloth, & stir it a little, that you may see 'tis smooth. Then put it into what shape you would have it. When cold turn it out.