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can see no other solution than, that as the fish has become harder, the masticating powers are longer employed, to the great comfort of the Epicure, whose palate would reluctantly part with a soft morsel, if another was not immediately to follow.

TO STEW PEASE.

PUT a quart of pease into a stew-pan, with about a quart of gravy, some pepper, and salt, and a lump or two of sugar. Stew till the pease become sufficiently tender, and thicken, if required, with a piece of butter rolled in flour. Serve up as hot as possible, in a covered dish. Some add a slice of lean ham, to be taken out when the pease are sent up.

OBS.

IGNOTUS does not approve of stewing a variety of vegetables with the pease, as they serve only to disfigure the dish, without adding any thing to the flavour of the pease. The gravy must be strong. When the pease are old, they should be half boiled in hard water before being put into the stew-pan.

POTTED BEEF.

PUT four pounds of beef into an earthen pot, with a few blades of bruised mace, a marrowbone, and a pint of water. Let the pot remain for the space of three hours in a hot oven; after which, the beef and marrow, with as much of the gravy as may be required, should be pounded, and reduced to a smooth pulp in a marble mortar, all hard and sinewy parts being previously removed. Then take half a pound of anchovies, and after washing and boning them, let them be reduced to a pulp, with a little of the gravy that came from the beef. Season with pepper and salt, and after beating the anchovy and beef into an uniform mass, put it into pots, and cover with melted butter in the usual way. Half an ounce of saltpetre, and the same quantity of sugar and salt, should be rubbed into the meat twenty-four hours previous to its being put into the oven.

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OBS.

THE marrow and anchovy not only add to the flavour of the meat, but serve to keep it longer

in a moist state. Some persons use oiled butter instead of marrow, but Ignotus gives the preference to marrow, as being more congenial to the beef.

SAVOURY JELLY.

MAKE a stiff jelly with beef, veal, and ham; season with pepper and salt, a blade or two of mace, and an onion. When blood-warm, put to it the whites of two or three eggs, and run it through a jelly-bag. When clear, pour the jelly upon the meat.

OBS.

GOOSE-PIE, or any kind of meat-pie intended to be eat cold, will receive much improvement from being covered thick with a savoury jelly, which should be quite clear, and as transparent as a Topaz, to effect which it should be made over night.

STEWED COD.

CUT some slices of cod, and season with nut

meg, pepper, and salt. Put them into a stew

pan with three gills of water, and a little gravy. Cover up close, and after stewing a short time, put in half a pint of white wine, some lemon juice, a few oysters with their liquor, a piece of butter rolled in flour, and two or three blades of When the fish is sufficiently stewed, which will be in about fifteen minutes, serve up, with the sauce over it.

mace.

OBS.

THE Society established for the suppression of vice, having taken into their serious consideration the immoral tendency of high-seasoned dishes upon the manners of mankind, readily prevailed on the Minister to meet their wishes, by laying a heavy duty on pepper, salt, and wine, thinking, that by cutting off the sources of culinary inflammation, the simplicity of ancient times would be restored. But, like most plans of reformation, the "good intention" was the only thing left for the consolation of the projectors, as Perigord pie, Tench, and Turtle, rose twenty per cent. immediately on the duties being laid. An instance of the obstinacy and depravity of mankind.

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EBORISED WOODCOCKS.

CUT in pieces two Woodcocks that have been half roasted, and put them into a stew-pan with three quarters of a pint of gravy, an onion stuck with a few cloves, some pickled mushrooms, a small anchovy, a piece of butter rolled in flour, a blade of mace, and pepper and salt to the taste. Simmer for about fifteen minutes, (but do not boil) towards the end of which time, put in half a pint of red wine. Serve up hot, and in a dish ornamented round the brim with paste.

OBS.

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WOODCOCKS are generally roasted, but where they are plentiful, this mode of dressing constitutes a palatable variety,

BREAD FOR TOAST AND BUTTER.

TAKE two pounds of flour, after being gently warmed before the fire, and rub into it half a pound of warm mealy potatoes. When well mixed, add a proper quantity of yest and salt,

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