onions, a few blades of mace, turnips, carrots, and some sweet herbs. Put the veal and vegetables into a proper pot, with some butter at the bottom. In this state let the meat brown gradually, to draw out the gravy, after which add four or five quarts of water. Boil slowly, and after a proper time, strain, and when cold take off the fat. Put the soup, together with the head cut into pieces, into a stew-pan, adding to it a pint of Madeira, some shalots shred small, salt, and Cayenne pepper to the taste. Thicken with flour and butter, and add yolks of eggs, together with forcemeat balls. Serve up.

HARE SOUP.

TAKE a large old hare, and after washing it,

cut it into pieces.

Put these into a

Put these into a jug, with

two onions, into which let four cloves be stuck,

a few blades of mace, gether with sweet herbs.

some pepper-corns, toAdd half a pint of port Cover the jug very

wine, and a quart of water. close, and place it either in a pot of boiling water, or in an oven. When the meat has become

sufficiently tender, strain the gravy, and take off the meat from the bones. After this, make a gravy in the following manner.

Take four or five pounds of gravy beef, and after being cut into pieces, put it into a stew-pan with some lean ham, a few onions, with three or four cloves stuck into them, a few blades of mace, some pepper-corns, turnips, carrots, celery, and sweet herbs. Put some butter at the bottom of the pan, and cover up close. Set it over a slow fire that the gravy may be gradually drawn out, after which pour off the gravy, and let the meat brown quickly, taking care that it does not burn. during this part of the process. After putting five quarts of water to the stewed meat,- boil slowly till reduced to three quarts, after which put to it the hare and its gravy. Strain, and when cold, take off the fat and add a pint of port wine, with Cayenne pepper to the taste. Boil for the space of an hour, with some vermicelli. Thicken with flour and butter.

TO BOIL RICE.

TAKE half a pound of rice; wash it in salt and water; then put it into two quarts of boiling water, and let it boil for the space of twenty minutes; then strain through a cullender, and shake it into a dish; but do not touch it with your fingers or a spoon. Serve the rice up in a dish by itself. This is meant for Patna rice; Carolina rice will require a pint of more water. Observe to let the rice remain in the cullender, after being boiled, near the fire to dry, and be careful not to shake it into the dish till it has become completely so. Every grain ought to be in a state. of separation.

OBS..

CURRIES with rice make the principal food of the people in India.

A CURRY POWDER.

TAKE of mustard seed, scorched,

and finely powdered

Ounces.

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Mix the powders well together, and put them into

a wide-mouthed bottle for use.

A DRY CURRY, OR CURRY WITHOUT GRAVY.

A CHICKEN being cut into pieces, take a table spoonful of curry powder, and a tea-spoonful of turmeric in powder. Put these two ingredients into a mortar with a little water, and a, clove of garlic, and beat them well; then rub part of the mixture over each piece of chicken, and throw in some salt, and a little more water. Put a large piece of butter into a stew-pan, and hold it over the fire till completely melted, taking care not to burn it. Then slice a large onion, and put it, together with the chicken and the curry, into the melted butter, and fry the meat

till thoroughly done.

Before dishing up, add a

little lemon juice.

OBS.

A CURRY may be made with chicken, lobster, prawns, pork, giblets, mutton, or any kind of meat. But chicken has the preference in India, where this dish may be said to be indigenous. It may appear to those who are not in the habit of eating curry, that the dish is too highly seasoned, and too hot of pepper; but it should be recollected, that it is meant to counteract the cold quality of the rice, of which several spoonfuls are eat with a small proportion of the meat. Those who wish to moderate the heat of the spices, may eat salad with their curry, or the vegetable Indian dish called Brado Fogado.

A WET CURRY, or CURRY WITH GRAVY. CUT two chickens into pieces, as for a fricassee, and fry them gently in butter, strewing over them at the same time three table spoonfuls of curry powder. Have ready fried, six large onions

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