better to dress the steaks without either butter or pepper; a mode that preserves the natural taste and flavour of the meat.

MACARONI.

TAKE a quarter of a pound of Macaroni. Boil it till it become tender, but not dissolved; then put it upon a sieve to drain. Take a gill of cream, a piece of butter, with some Parmesan cheese nicely grated. Set all the ingredients on the fire to simmer till perfectly incorporated. Strew a little grated Parmesan on the surface ; then brown with a salamander and serve up.

OBS.

THIS may be considered as the simplest method of dressing Macaroni. The best kind of cheese is Parmesan, but this dish will dress very well with the cheese of our own country. Some persons add a small portion of good gravy. Carolus Stephanus in his book De Nutrimentis, printed in 1550, speaks very unfavourably of Macaroni, considering it as a dish of hard digestion, and only fit for the stomachs of rustics and artisans. But

the frequent use of it at genteel tables does not seem to confirm his opinion.

A GRAVY SOUP.

TAKE four pounds of lean beef, a knuckle of veal, half a pound of lean ham, a bundle of sweet herbs, two whole carrots, two whole turnips, an onion stuck with cloves, and four heads of celery. Put these into a stew-pan, and keep it at a considerable distance from the fire, in order that the gravy may be drawn from the meat before putting in any water, and without running the hazard of burning. Then put in as much water as may be required, and boil gently for the space of five hours. Strain through a sieve into an earthen pot, where the soup should remain during the night. Next day, take off the fat, and when the stock is taken out, great care should be used not to raise it from the bottom, as that would occasion the soup to have a muddy appearance. Put the stock in this clarified state, into the stew-pan, and set it over the fire, taking care to remove the scum

as it rises. Season with pepper, salt, and mace. Just before sending up, some persons put thin slips of carrots to the soup; but these must be separately boiled in a sauce-pan.

OBS.

THIS is a most excellent gravy soup, and if the process be well attended to, the soup will be as transparent as amber.

A GRAVY SOUP.

TAKE four pounds and a half of lean beef, a quarter of a pound of lean ham, and the scrag end of a neck of mutton. Boil together in a sufficient quantity of water, till the virtue of the meat is extracted. Take celery, thyme, onions or leeks, carrots and turnips: boil these in a separate vessel till sufficiently soft for squeezing, and add the juice to the above broth. After straining, put the whole into an earthen vessel during the night. Take off the fat, and when put into the stew-pan, add such spices as may be most agreeable, together with some

salt, and a pounded anchovy or two. Serve up with a small loaf of bread. When carrots, boiled and pulped, are added, a carrot soup is prepared.

OBS.

Ir will be unnecessary to remark on these soups, that their clearness, and uniform taste, constitute the difference between a good and a bad cook.

A SAVOURY OMELETTE.

TAKE six or seven eggs, and beat them up with a little salt and pepper. Then having the frying-pan moderately hot, and containing a lump of butter, put in the eggs, after being mixed with a tea-cupful of gravy, a little essence of anchovy, a few chives, and a little parsley cut small. When it has come to nearly the consistence of a pancake, add a little lemon juice. To take off, the raw appearance of the eggs, a salamander may be held over the surface; but when a long dish is used, folding over will make that operation unnecessary.

MOCK CAVIER.

TAKE anchovies, parsley, and chives, or shalots; pound them in a marble mortar, with some oil, salt, and lemon juice; then make a toast of white bread, and spread the composition upon it; cut it into neat slices, and serve it up.

OBS.

THIS is a very good substitute for cavier. The ingredients are here left to the discretion of the cook. The anchovy must predominate.

A WHITE SOUP.

TO six quarts of water, put a large knuckle of veal, and a pound of ham, or shoulder of bacon, but only the lean part, two anchovies, a few pepper-corns, two or three onions, a bundle of sweet herbs, and a few heads of celery cut in slices. Stew these all together till the soup has obtained a sufficient strength; then strain through a hair seive into an earthen pot, into which let the soup stand all night. Next day, skim and pour it off into a stew-pan; put to it a quarter of a