and shake occasionally until the meat is well browned; then fill the pan up with brown gravy, (made as directed), let it just boil up, and then simmer for about an hour to an hour and a half, skimming off all fat, strain, and

use.

Venison Gravy.-Use the trimmings of the joint itself, and proceed as for brown gravy.

Liver Gravy.-Put the neck, liver, gizzard, and heart of a turkey or fowl into rather more than half a pint of cold water, with half a slice of toast, and a little lemon thyme, and savoury. When the liver is quite tender, take it out and pound it in a mortar; let the rest stew till reduced to about one half. Strain off, put in a spoonful of mushroom catsup, and the pounded liver; well mix, strain, add a bit of butter rolled in flour, and simmer for ten minutes. If too thick, add a little boiling water, and simmer a few minutes.

White Gravy.-This gravy is the stock of several white sauces, and is made thus :-Put into a quart stewpan three pounds of lean veal, cut into dice, and half a pound of lean ham, cut smaller; add a glass of cold water, and put over the fire until the "white glaze," or jelly, forms on the bottom of the pan; then add three pints of cold water, a bunch of savoury herbs, a sliced onion, and a blade of mace. Let it slowly come to the boil, then add a little salt, skim carefully, and simmer slowly for about three hours; strain, and when quite cold, remove all the fat.

Fish Gravy.-Skin, clean, cut up, and soak three small eels; put them in a stewpan and cover them with cold water; add two or three anchovies (or a little essence of anchovy); add some sweet herbs, whole pepper and mace, lemon peel, and a shred of horse-radish. Stew gently till the fish is drawn down, and put in, when about half done, a crust of bread toasted to a high colour. Strain off, thicken with a piece of butter and flour, and it is ready for use with almost any kind of fish.

Made Dishes, Entrees, &c.

Lobster Salad.-Boil two fresh eggs hard, take the yolks, and mix them in a tablespoonful of good cream; add two tablespoonfuls of salad oil. Now mix separately a teaspoonful each of fine salt, and made mustard, and a gill of malt vinegar. Add this mixture gradually to the eggs cream and oil, and let them be thoroughly incorpor ated. Then break up a large lobster, mix the soft parts with the dressing and put it at the bottom of the dish; then cut up the meat of the claws and tail into small pieces, mix with chopped endive and lettuce, put it on the dressing, and serve.

Another Way of Making Lobster Salad.-Cut up some lettuces and endive, and put them into your saladbowl, with any small salad in season; and make a dressing thus:-Mix together, perfectly smooth and creamy, one tablespoonful of made mustard, two tablespoonfuls of vinegar, and four tablespoonfuls of salad oil, the yolks of two hard boiled eggs, a few drops of essence of anchovy, Cayenne, and salt to taste. Mix this dressing with the soft parts and the pickings of the lobster, and pour over the lettuce, &c. Then take the solid meat of the fish, and cut it into moderate pieces, and put it into the salad. Garnish with sliced eggs (hard boiled) and a few slices of cucumber.

Crabs and Crayfish may be made into salads in the same way.

Prussian Cutlet. Take about a pound of veal, with a little fat; chop it fine; add half a teaspoonful of chopped eschalot, a teaspoonful of salt, half a one of pepper and a little nutmeg; mix thoroughly; make it into two pieces; roll them in egg and bread crumbs, and sauté in butter till nicely browned; serve very hot. Any other meat can be used equally as well as veal.

Stewed Rump Steaks.-Steaks for stewing should be cut rather thicker than for broiling. Melt a little butter in a stewpan, and brown the steak in it on both sides, shaking it now and then that it does not burn; then add

little flour, and when it is coloured, cover the meat gradually with cold water. When it boils add a teaspoonful of salt, take off the scum as it rises, put in a few sliced onions, carrots and turnips; and a bunch of savoury herbs; simmer the whole gently for about three hours. If liked thickwhich is best-stir into the gravy ten minutes before serving a tablespoonful of rice-flour or arrowroot, flavoured with a dust of cayenne and a little catsup. Gibelotte of Rabbits.-Mince half a pound of streaked bacon into joints and fry; put it into your stewpan with two young rabbits, well washed and cut into joints, add a little flour; cover with cold water, salt and pepper to taste; let it slowly come to the boil, when add a couple of dozen of button onions, and a few button mushrooms; simmer gently until the pieces of rabbit are quite tender, when take them out. Let the sauce boil, keep ing it stirred, till the onions are very tender, add a little browning, pour over the rabbits - which have been kept hot in the oven or before the fire-and serve.

Beef Olives.-Let your steaks be about six inches long, four or five broad, and not less than half an inch thick; beat with a rolling pin, and rub them over with yolk of egg; strew bread crumbs, chopped lemonpeel, minced parsley, chopped suet or marrow, grated nutmeg, and pepper and salt over them. Roll them up tightly, and skewer; fry lightly, or brown them in a Dutch oven; then stew until quite tender in some good stock (which see); thicken with flour, and add a little mushroom catsup, and lemon juice. If wanted richer, serve with pickled mushrooms, yolks of eggs (hard boiled), and fried forcemeat balls.

Stewed Chops or Cutlets.-Place six mutton chops or cutlets into a pan with a pint of cold water, and a little sugar and salt; simmer very gently from an hour and a half to two hours, skim, put in a handful of pearl barley, sliced celery, leak, and turnip; and serve the chops in the broth, unstrained.

Broiled Fowl.-Truss a fowl as for boiling, remove the back-bone, and press quite flat, season well with pepper, salt, and, if liked, with eschalots, put into your frying-pan; fry upon both sides, take out, egg over, dip into bread crumbs, place on a gridiron, and broil a very light brown colour. Serve with plain gravy and mushroom sauce.

Oyster Sausages.-Pound to a paste in a mortar-removing all skin, strips, &c.-half a pound of lean neck of mutton, and half a pound of good suet, season with pepper and salt, chop two dozen large oysters very fine, moisten the paste with a gill of cream, and add the chopped oysters; form into fancy rolls, and fry to a light brown.

Fried Patties.-Take half a pound of cold veal, and one pound of ham (or any less quantity in these proportions), and mince fine; add an egg, boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puffpaste (see receipt); roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry to a light brown. Fry the patties about fifteen minutes.

Patties, made as above, may also be baked in patty-pana, in which case brush over with white of egg. Oysters may take the place of the ham, as above, and chicken by itself makes excellent patties.

Fricassee of Chicken or Fowl.-Carve the bird into eight pieces, i.e. the two legs, the two wings, and the remainder cut into four-wash, put into a stewpan and cover with water, season with salt, pepper, a bunch of parsley, four cloves, and a blade of mace, let simmer for twenty minutes, pass the stock through a sieve, take out the pieces of fowl, trim, then in another stewpan put two ounces of butter, a spoonful of flour, just moisten with the stock, put in the pieces of fowl; stir occasionally, until boiling, skim, add twenty button onions, let simmer until onions are tender, when add a gill of cream, mixed with the yolks of

two eggs, stir in quickly over the fire, but do not let boil, take out the pieces, and serve with the sauce and onions over them.

Rump-Steak Pie.-Take two and a half pounds of good rump-steak, and beat it well with a rolling-pin; cut it into thin slices, and lay it in a dish bordered with paste. Season with salt and pepper, and cover the meat with water. Lay on the cover (made as per receipt, see "Paste"), join to the paste round the rim, trim off close, make a hole in the top; bake in a well-heated oven for nearly an hour and a half. You may season with minced onion or eschalot.

Another Way.-Stew or broil the steak partially before putting it into the pie, and then the meat need not be cut thin. A sheep's kidney or two, or a dozen oysters (bearded) improve this dish.

Beef Collops.-Cut into pieces two or three inches long, two pounds of any part of beef that is tender; beat flat with a rolling-pin, and dredge well with flour; fry in butter to a light brown; lay them in a stewpan, and cover with brown gravy (see receipt); put in half an eschalot, minced, a lump of butter rolled in flour, pepper and salt; simmer gently till tender; serve with pickles, or squeeze in half a lemon, according to taste; serve in a tureen, very hot.

Minced Collops.-Mince four pounds of fresh round of beef very fine, and add to it four large onions, chopped small; pepper and salt. Put into a stewpan with a little water; dredge in enough flour to just cover the meat; then take a collop mincer (which is a piece of wood about twelve inches deep, and four across, with the end sharpened), and beat for a few minutes; then cover and slowly stew for half an hour. Toast some bread, cut in diamonds; put the collops on a large dish, and dress with the toast. A few poached eggs should be laid on top; mushroom catsup may be added. Peas and Butter.-Put a quart of young green peas into a stewpan with half a pound of fresh butter; add the heart of a large lettuce, a bunch of

parsley, a few small onions, and salt; stew together slowly till done; thicken before serving with a little butter and flour, and the yolks of two eggs; add a little white sugar in powder, and serve.

Anchovy Toast.-Wash, bone, and skin six or eight anchovies and pound them in a mortar with an ounce of fresh butter, and a few grains of cayenne and nutmeg; when this is an even smooth paste, rub it through a very fine hair sieve, and spread on toasted bread or rusks. If preferred, the bread may be fried in butter instead of toasted.

The above " "anchovy paste," or "anchovy butter," may be made in a quantity, and kept good for a long time, by putting it in little pots, and, when cold, covering with a piece of tissue paper, and pouring over it a little clarified butter. Tie over with a bladder or oiled paper, to make it air-tight.

well

Poached Eggs and Bacon. The bacon should be streaked, trimmed, without rind, and thin; lay the slices in your pan, put it on the fire, turn the bacon pretty frequently, and when done, put on a dish before the fire. Poach the eggs, and serve on the bacon without breaking the yolks.

Fried Eggs and Bacon.-Proceed with the bacon as above; fry each egg separately in a little bacon fat; the eggs should be broken in a cup, and the yolks preserved whole, turn them carefully into the pan and they will soon cook; the yolks must not harden. As each egg is done, lay it on the bacon in front of the fire. Serve very hot.

Broiled Beef Bones.-Procure some sweet rib or sirloin bones with a little meat all over them; season well with salt, cayenne and black pepper; broil to a good brown, and serve on a napkin, very hot.

Bullock's Kidney.-Cut the kidney into thin slices, and lay them in cold water for an hour or two, changing the water twice. Dry, sprinkle with minced parsley and savoury herbs, and fry to a nice brown; when done, sprinkle in a little flour, and add a gill of sherry and the same quantity of

good brown gravy (see receipt); let it just simmer for a minute (not boil); serve very hot, garnished with sliced lemon.

A-la-mode Beef-Take six pounds of the thick flank of beef, and beat it well; lard it with bacon (see Larding), and put into a stewpan with some rind of bacon (well soaked), two onions, two carrots, some savoury herbs, four cloves, pepper and salt; add a glass of water, and let it stew over a very slow fire, closely covered, for five to eight hours, (shaking it from time to time to prevent burning), or until quite tender. A glass of French white wine and a small quantity of brown gravy may be added to the liquor it was stewed in, which, before serving, must be strained. Vinegar (a teacupful), allspice (a dozen berries), parsley, celery, and a few carrots and turnips may be added where liked. This should, where possible, be cooked over a hot-plate, and not on an open fire, as it is essential that the stewing is very slow.

Stewed Ox Palates.-Let four palates remain in a basin with warm water for half an hour; then wash them; simmer in a stewpan with water, until they can be easily skinned. Then take them out, skim them, and cut into square pieces; put them into a stewpan, with one pint of brown gravy (see receipt), a spoonful of white wine, as much catsup and browning, an onion stuck with cloves, and a slice of lemon. Stew for half an hour, (or until tender), take out the onion and lemon, thicken the sauce, (as previously directed), serve with force neat balls, and garnish with sliced lemon. There are many ways of serving ox-palates, but this is the best and simplest.

Broiled Rump-Steak.—Rump-steaks should be cut from a rump that has hung some days, and be about threequarters of an inch thick; if at all fresh, beat them with a rolling pin. The fire must be clear, (sprinkle a little salt on it just before you are going to cook), and the gridiron clean, hot, and placed in a slanting position, to prevent the fat from making a smoke. Season the steaks with pep

per and salt; and when brown on one side, turn them. When half done, take up, and lay them in a hot dish before the fire, with a slice of butter, and a little pepper and salt, between every two steaks. While they are in this state, shred a shallot very fine, and put to it some good gravy, with a little catsup. Having drained the steaks of the gravy, replace them on the gridiron, and keep turning till done. Put them on a dish, with the gravy and shallot; garnish with horseradish, and serve very hot. The shallot and catsup may be omitted if not liked. In turning steaks, you should use a pair of tongs, and not a fork.

Fried Rump-Steak.-Fry them brown in fresh butter, and serve very hot with walnut catsup. Oyster, mushroom, tomato, or onion sauce (see Sauces) usually accompany rumpsteaks.

Rump Steak and Fried Potatoes.— Have rather thin steaks-say half an inch-broil them well, turning them frequently, and serve with sliced potatoes round the dish-fried brown and crisp in boiling butter. Sometimes the butter the potatoes were fried in, flavoured with a pinch of powdered herbs, is poured under the steak.

Rump Steak and Kidney Pudding.— Cut two pounds of tender rump steak into pieces about an inch or two square, add two or three sheep's kidneys, sliced; line your pudding basin with a good thick suet crust (see receipt), leaving it lapping a little over the edge of the basin; then put in the steak and kidney in layers-a couple of dozen oysters, blanched and bearded; makes an excellent addition: season each layer with salt and black pepper. When full put in half a pint of water, and cover the top with more crust, moisten the edges and join the two crusts firmly, then turn up the crust which was lapping, and join firmly. Dip your pudding cloth in hot water, wring it out, flour it well, and tie up pudding, basin and all; put it into a large saucepan or copper of boiling water-adding hot water from time to time so that the pudding is always