onions shred, a handful of spinage shred, a little sorrel, or juice of lemon, and a few pepper-corns. Stew these in half a pound of butter over a stove, very slowly, and keep stirring them till the roots and herbs become soft. Then pour in beef gravy with the soft part of a penny brick. Boil till the bread has become very soft, then strain through a sieve. Put the soup, so strained, into a saucepan, boil it slowly, and skim it frequently. A soup prepared in this manner should be about the thickness of cream. Send up hot.

OBS.

THIS is a very wholesome soup on account of its principal ingredient..

A WHITE SOUP.

TAKE a large knuckle of veal, an old hen, a shank of ham, a little mace, a few corns of white pepper, a head of celery, a little parsley, a small onion, and one anchovy. Cover these in-. gredients with a sufficiency of water, and place

the pan upon a slow fire. When it has continued stewing till it arrives to two quarts, strain, and when cold, skim off the fat. Put the clear part into a stew-pan. Take the crumb of a penny loaf, boiled soft, in a gill of milk. When the bread has become soft add it to the soup. Add the yolks of six hard eggs, three ounces of blanched almonds both beaten well in a mortar, with a little Cayenne pepper. Give the whole a boil. Strain, and add a gill of cream.

OBS.

THIS is a pleasant restorative soup,

A VEAL SOUP.

TAKE a knuckle of veal, two turnips, two carrots, two heads of celery, six onions, and gallon of water. Stew these over a slow fire for five hours; at the end of which time, add a lump of butter, rolled in flour, with a little Cayenne pepper and some salt. Then strain, and add a gill of cream.

OBS.

THIS is a wholesome soup, and has the merit of being soon prepared.

A VEGETABLE SOUP.

TAKE a quart of old green pease, and boil them in a gallon of soft water, with a small bundle of mint, sweet herbs, mace, cloves, and white pepper. Boil till the pease are become quite soft. Then strain and pulp the pease through a coarse sieve. Put the soup into a stew-pan, with four heads of celery, the pulped pease, a sinall handful of spinage, one lettuce, two leeks cut small, a quart of young pease, and a little salt. Stew gently till only two quarts of the liquid remain, and the celery has become quite tender. Add a good lump of butter, rolled in flour, about a quarter of an hour before the stew-pan is removed from the fire.

THIS is a very

OBS.

mild soup, and may be cons

sidered as an assistant to Archæus, when he has

any scouring work to perform.

TO HASH BEEF OR MUTTON.

TAKE a lump of butter rolled in flour. Put it into a stew-pan, and stir it till it become of a good brown colour. Then put as much gravy as will make sauce for the meat. Season with salt, pepper, shalot, or onion, and a little shred parsley. Cut the meat into thin pieces, and put it into the sauce; and when sufficiently warmed, add some juice of lemon, and serve up hot.

OBS.

THIS dish is not a luxury, but a meal.

AN ENGLISH TURTLE.

TAKE a calf's head with the skin on. Scald off the hair. Then boil it till the flesh will come from the bone, without breaking. Season with Cayenne pepper, mace, nutmeg, and salt. Cut deep holes into it, which fill with forced meat. So prepared, lay the head on a deep dish, with veal gravy, and a pint of Madeira wine. Then send it to the oven to be well browned. When it

returns from the oven, let the gravy be thickened with butter rolled in flour. When served up, lay upon the dish, forcemeat balls, fried oysters, yolks of hard eggs, and sweet-breads cut in slices. Garnish with lemon. Send up very hot.

OBS.

THIS dish is intended for Gourmands of the first rate.

A FRENCH OMELETTE.

TAKE the yolks of eight eggs, and the whites of four, a little pepper, salt, a very little nutmeg, half a tea-cupful of cream. Beat all together, and add half an onion shred small, and a little parsley boiled tender, and cut small. The frying pan being ready with some butter, put in the eggs and other materials; keep constantly moving till done enough A little grated ham will make the dish more savoury, if added before the ingredients are put into the pan.