A FISH SOUP.

TAKE four pounds of scate and four quarts of water. Boil down to two; then add six onions, some sweet herbs, parsley, carrots, and turnips, with a small bit of celery. When sufficiently boiled, strain off, and thicken with a piece of butter rolled in flour. Take the inside of a small roll and fry it. Then chop some of the fish with a little parsley and butter, and put it to the soup, with seasoning to the taste. Fill the roll with some of the fish, and send up hot in a

tureen.

OBS.

In this receipt for a maigre soup, much is left to the taste of the Cook. It constitutes a very palatable dish, and comes well recommended to Ignotus.

A PEASE SOUP, MAIGRE.

BOIL pease, turnips, carrots, celery, onions, anchovies, lecks, and all sorts of sweet herbs,

in the requisite quantity of water. When sufficiently tendered, strain, first through a cullender, then through a sieve. Take a quarter of a pound of butter rolled in flour; brown it, and add it to the soup, with two or three spoonfuls of catchup. Add some cut turnips, carrots, leeks, and lettuce, after being separately boiled. Season with pepper and salt. If wished to be green, bruise some spinage, and add the juice to the soup when about to be removed from the fire.

OBS.

THE ingredients of this soup not being minutely described as to quantities, much must be left to the taste and judgment of the Cook in the composition of this very excellent soup.

A WHITE PEASE SOUP, MAIGRE.

TAKE half a pint of whole white pease, and boil in three quarts of water, with four large onions, a bundle of sweet herbs, one head of celery, four blanched leeks, one parsnip, one carrot, one turnip, three cloves, and two or three

leaves of mace.

When boiled down to three

pints, rub the ingredients through a sieve, and put them and the soup again upon the fire, with a piece of butter rolled in flour. Having beat three eggs into a pint of cream, put them gradually into the soup, which must not be suffered to boil. If agreeable, some fried spinage and fried bread may be added.

OBS.

THIS is a very good maigre soup. pease exceed in flavour those that are split.

Whole

TO ROAST A FOWL WITH CHESTNUTS.

Par

BOIL about a dozen and a half of chestnuts till tender, and after taking off the outer and inner coats, pound a dozen of them in a mortar. boil the liver of the fowl, and beat it smooth, together with a quarter of a pound of bacon. When the bacon is sufficiently pounded, add parsley and sweet herbs chopped fine, and season with pepper and salt, and such spices as are most agreeable. Add the pounded chestnuts, and

with the mixture fill the crop and body of the fowl. For sauce, take the remaining chestnuts, and after pounding them very smooth, put them, together with a few spoonfuls of gravy, and a glassful of white wine, into some melted butter. When served up, pour the sauce over the fowl, or only into the dish.

OBS.

A fowl so stuffed, must be roasted upon a hanging spit, with the neck downwards. This is a dish of French extraction, and if scientifically conducted, will be found very palatable. The English Cooks keep all their spices in separate boxes, but the French Cooks make a spicey mixture that does not discover a predominancy of any one of the spices over the others. In this, there is a great deal of good sense, as it enables them to season their dishes in an equal and uniform manner, which is not the case with us. Upon this principle, the Curry powder is prepared.

L 3

AN OMELETTE.

BREAK any number of eggs, and put to them the juice of an orange. Season with a little salt, and put in a few spoonfuls of gravy. Beat up all together, and put the mixture into a pan in which a portion of butter has been melted. Take care that the omelette does not stick to the pan, and be careful that it does not remain too long upon the fire, as that would occasion it to become tough and hard. A salamander held over the surface will take off the raw appearance of the eggs; but folding over is the better way.

OBS.

THIS kind of omelette was the invention of a lady who had it regularly served up at her table three days in a week, and who died at the age of ninety-seven, with a piece of it in her mouth. Persons who form their judgments on a few accidental cases, are at liberty to use this, in proof of fried eggs having the property of lengthening life beyond the period of three score and ten. This being an age of credulity, the parent of imposition, Ignotus is informed from respectable