squares, with the forcemeat balls and herbs, which you should have ready chopped and stewed in espagnole; the herbs and parsley, lemon, thyme, marjoram, basil, savory, and a few chopped mushrooms.

It must be carefully attended to and skimmed, and one hour and a half before dinner put in a bottle of Madeira wine, and nearly half a bottle of brandy, keeping it continually boiling gently, and skimming it, then take a basin, put a little cayenne into it, with the juice of six lemons squeezed through a sieve. When the dinner is wanted, skim the turtle, stir it well up, and put a little salt, if necessary; then stir the cayenne and lemon juice in, and ladle it into the tureen. This receipt will answer for a turtle between fifty and sixty pounds.

CHICKEN BROTH.

The chicken broth was brought at nine;
He then arose to ham and wine,
And, with a philosophic air,
Decided on the bill of fare.

Take the remaining parts of a chicken from which panada has been made, all but the rump; skin, and put them into the water it was first boiled in, with the addition of a little mace, onion, and a few pepper-corns, and simmer it. When of a good flavor, put to it a quarter of an ounce of sweet almond beaten with a spoonful of water; boil it a little while, and when cold take off the fat.

FISH.

TO STEW FISH WHITE.

His soup scientific,—his fishes quite prime;
His patés superb, and his cutlets sublime.
Moore.

Let your fish be cleaned and salted; save your melts or kows. Cut three onions and parsley root, boil them in a pint of water; cut your fish in pieces to suit; take some clever sized pieces, cut them from the bone, chop them fine, mix with them the melts, crumbs of bread, a little ginger, one egg well beaten, leeks, green parsley, all made fine; take some bread, and make them in small balls; lay your fish in your stewpan, layer of fish and layer of onions; sprinkle with ginger, pour cold water over to cover your fish; let it boil till done, then lay your fish nicely on a dish. To make the sauce, take the juice of a large lemon and yolk of an egg, well beaten together, teaspoonful of flour; mix it gradually with half a pint of the water the fish was done in, then with all your water put in your balls; let it boil very quick; when done throw the balls and gravy over your fish.

ANOTHER WAY TO STEW FISH.

Behold, the dishes due appear!
Fish in the van, beef in the rear.
Ah! all the luxury of fish,
With scalding sauce.

Boil six onions in water till tender, strain, and cut them in slices. Put your fish, cut in slices, in a stewpan with a quart of water, salt, pepper, ginger and mace to suit taste; let it boil fifteen minutes; add the onions, and forcemeat balls made of chopped fish, grated bread, chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and five eggs beat up with a spoon into balls, and drop them into the pan of fish when boiling; cover close for ten minutes, take it off the fire, and then add six eggs with the juice of five lemons; stir the gravy very slowly, add chopped parsley, and let it all simmer on a slow fire, keeping the pan in motion until it just boils, when it must be taken off quickly, or the sauce will break. A little butter or sweet oil added to the balls is an improvement. If you meet with good success in the cooking of this receipt, you will often have stewed fish.

PERCH WITH WINE.

Here haddock, hake, and flounders are,
And eels, and perch, and cod.
Green.

Having scalded and taken out the gills, put the perch into a stew-pan, with equal quantities of stock and white wine, a bay leaf, a clove of garlic, a bunch of parsley, and scallions, two cloves, and some salt.

When done, take out the fish, strain off the liquor, the dregs of which mix with some butter and a little flour; beat these up, set them on the fire, stewing till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. Drain the perch well, and dish them with the above sauce.

TO STEW FISH BROWN.

Here stay thy haste,
And with the savory fish indulge thy taste.
Gay.

Have your fish cleaned, the melts or kows being taken out whole; salt your fish, and let it lay half an hour. Cut your onions in slices, fry them with parsley-root, cut in long thin slices, in half a teacup of sweet oil, till they become a fine brown. Wash and dry your fish, cut it in pieces, put it in your stewpan, layer of fish and layer of browned onion, &c. Take a quart of beer, half a pint of vinegar, quarter pound of sugar, two tablespoonfuls powdered ginger, mixed well together, pour over your fish till covered. When putting your fish in the pan, split the head in two, and place it at the bottom, the smaller pieces on the top, the rows uppermost; let them cook very quick. Take out your fish, lay it nicely on a dish, mix a little flour in your gravy, give it a boil, throw it over the fish, and let it stand to cool.

ROASTED STURGEON.

Your betters will despise you, if they see
Things that are far surpassing your degree;
Therefore beyond your substance never treat;
’Tis plenty, in small fortune, to be neat;
A widow has cold pie, nurse gives you cake,
From generous merchants ham or sturgeon take.
King.

Take a large piece of sturgeon, or a whole small one, clean and skin it properly, lard it with eel and anchovies, and marinade it in a white wine marmalade. Fasten it to the spit and roast it, basting frequently with the marinade strained. Let the fish be a nice color, and serve with a pepper sauce.

BOILED SALMON.

Red speckled trouts, the salmon’s silver jole,
The jointed lobster and unscaly sole,
And luscious scallops to allure the tastes
Of rigid zealots to delicious feasts;
Wednesdays and Fridays, you’ll observe from hence,
Days when our sins were doomed to abstinence.
Gay.

Put on a fish-kettle, with spring water enough to well cover the salmon you are going to dress, or the salmon will neither look nor taste well (boil the liver in a separate saucepan). When the water boils put in a handful of salt, take off the scum as soon as it rises; have the fish well washed, put it in, and if it is thick, let it boil very gently. Salmon requires as much boiling as meat; about a quarter of an hour to a pound of meat; but practice can only perfect the cook in dressing salmon.

A quarter of a salmon will take as long boiling as half a one. You must consider the thickness, not the weight.

Obs. The thinnest part of the fish is the fattest, and if you have a “grand gourmand” at table, ask him if he is for thick or thin.

Lobster sauce and rye bread should be eaten with boiled salmon.