pounding two or three slices of the root in a marble mortar, with a little of the gravy. If thought too sweet, a few spoonfuls of vinegar may be added

A PERIGORD PIE.

Sea

TAKE half a dozen of partridges, and dis pose of their legs in the same manner as is done with chickens when intended to be boiled. son them well with pepper, salt, a small quantity of cloves, and mace beaten fine. Take two pounds of lean veal, and one pound of fat bacon. Cut these into small bits, and put them into a stew-pan with half a pound of butter, to gether with some shalots, parsley, and thyme, all choped small. Stew these till the meat appears sufficiently tender. Then season in the same manner as was directed for the partridges. Drain, and pound the meat in a mortar till it is made perfectly smooth; then mix the pulp with the liquor in which it had been stewed. The pie crust being raised, and ready to receive the partridges, put them in, with the above men

tioned forcemeat over them, and over that, lay some thin slices of fat bacon. Cover the pie

with a thick lid, and be sure to close it well at the sides, to prevent the gravy from boiling out at the places where the joining is made; which would occasion the partridges to eat dry. This sized pie will require three hours baking, but care must be taken not to put it into the oven till the fierce heat of the fire is gone off. A pound of fresh gathered truffles, parboiled, will add considerably to the merits of the pie. Sometimes a clove of garlic is mixed with the forcemeat.

OBS.

THIS pie takes its name from a district in France, named Perigord, where the partridges are remarkable large. When prepared by a good cook, it will generally be well received. As to its merits, when viewed in a medical light, it seems to belong to the clafs denominated “ Highseasoned dishes," of which hints have been given in many places of this selection. An ingenious cook will, perhaps, invent a better forcemeat than what is here recommended.

This

pie is thought by the land, where shopkeepers," as worthy of being from the land, where "all are cooks."

TO STEW CARp.

TAKE the liver of the carp, when freed from the gall, three anchovies, a little thyme, some parsley, and one onion. Chop these small and put them into a quart of gravy, and a pint of red wine, with four spoonfulls of elder vinegar, and the blood of the carp. Boil a little, then add half a pound of butter melted tolerably thick. In this, stew the carp, having in a gentle way been previously boiled in salt and water, with the ad dition of a few spoonfulls of red wine.

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it

OBS.

WHEN muddinefs is observed, the cure is af fected by giving the fish a short boiling in salt and water. Archæus is of opinion that he can extract better materials for repairs from carp simply boiled, than he can when the fish has been

made subject to much culinary heat, as in the

process of stewing.

freely afsents.

To this opinion Ignotus

AENCH APPLE PUDDING.

TAKE any number of apples; pare them, and after cutting them into quarters, take out the cores. Then put them into a dish intended for the table with some sugar, and bake them in a slow oven till they become a marmalade. Take half a pound of sweet almonds, blanched and pounded smooth, with an ounce of bitter ones. Put to them half a pint of cream, the yolks of two eggs, and the white of one. Sweeten to your

taste, and pour the mixture over the apples; then send the dish to be baked in a gentle oven.

he

OBS.

THIS dish differs very little from the English apple pie when custard has been put to it. Custard and apple-pie is the Shibboleth by which an Alderman may be known.

THE HEAD OF A TURBOT STEWED.

FILL a sauce-pan nearly full with water, and put in a few anchovies, some marjoram and rosemary, two or three cloves, some whole pepper, and scraped ginger. Stew these for the space of an hour; then strain, and put in the head to be stewed till tender; when enough, thicken the gravy with flour rolled in butter; add to the butter an anchovy or two, and a little nutmeg. When ready to be served up, put in some spoonfulls of white wine, together with some balls made in the following manner: Bone and skin a piece of turbot; then chop it small, with a little thyme, marjoram, grated bread and nutmeg. Form these into balls with some melted butter and cream, or the yolk of an egg. Put into the stew-pan, before the head is taken out, a large piece of the forcemeat, and salt to the taste.

A FASTING DAY'S DISH.

BOIL eggs very hard, and cut off the thick ends. Fry them in a pan, and take care to keep