and salt. Beat up the yolks of two eggs, and whisk them with some of the stock; then let it gently boil a few minutes, and strain through a proper cloth or sieve.

OBS.

THIS stock is intended for all kinds of

brown soups.

A GIBLET SOUP.

SCALD a sufficient quantity of giblets, and cut them to pieces; then put them into a stew-pan with veal stock, and let them stew till sufficiently tender; then season as for real turtle. Strain off, and add egg yolks, and forced meat balls, with Madeira wine to the taste..

OBS..

This dish resembles turtle soup, and contains a considerable quantity of gout and scurvy; but it may be eat with safety if a meagre soup be now and then interposed. I was once so presumptive as to suppose that the seasoning might be weighed out after the manner directed by

physicians in their prescriptions, but I soon found that my plan was too mechanical. I have, therefore, abandoned it, and now freely give to the cooks the exercise of their right in all matters that regard the kitchen.

An ingenious progenitor of mine, Dr. King, has well observed that

The fundamental principle of all,

Is what ingenious Cooks the relish call:

For when the markets send in loads of food,

They all are tasteless till that makes them good.

Art of Cookery,

MARROW BONES.

CHOP, or rather saw, the bones at each end, so as to make them stand quite steady. Saw them in halves, and put a piece of paste into each; set them upright in water, and let them boil a sufficient time. Serve up the bones on toasted bread.

OBS.

This is an ingenious method of preserving the marrow, which is often lost when the bones are

boiled in a horizontal position. This dish is not recommended for its elegance, and can only appear when things are served up in a family way. Do not permit the boiling water to come up higher than the paste.

MACARONI.

BOIL a quarter of a pound of macaroni in water and some beef stock, till it is made sufficiently tender. When drained, add a gill of eream, an ounce of butter, a few spoonfuls of gravy, a table spoonful of the essence of ham, three ounces of grated Parmesan cheese, and a little Cayenne pepper, and salt; mix over a fire for a few minutes; and when put into the dish, strew over it some grated Parmesan. Smooth with a knife, and brown with a salamander.

OBS.

MACARONI is certainly more wholesome in its simple state, than when much compounded. The cheese of this country, known by the name of "Trent Bank," is a good substitute for Parmesan.

A MEAGRE SOUP.

TAKE a pound of butter, and put it into a stew-pan, with two coss lettuces, a large handful of the leaves of white beet, three stalks of celery, a little chervill and pot marjoram. To these add six anchovies boned and chopped; stew the whole gently about half an hour; add two quarts of boiling water, with two spoonfuls of flour; Cayenne pepper and salt to the taste. Boil a few minutes longer, then serve up hot.

"

OBS.

This dish is a good preservative against gout and scurvy, and is held in great estimation by those physicians who have a greater regard for the health of their patients, than they have for their fees.

GRAVY FOR WHITE DISHES.

TAKE a pound and a half of veal cut into thick slices; this will make a pint of gravy. Put the meat into a sance-pan with a close cover; add a reasonable quantity of soft water,

two onions, a head of celery, a few pepper

corns, three blades of mace, three cloves, and

a little lemon peel.

Stew till all the goodness

be got from the meat, then strain, and when cold, take off the fat.

A BROWN GRAVY.

TAKE beef free from fat, and cut it into slices about an inch in thickness; lay them in a dripping pan, with small pieces of butter, and season with a little ground pepper and salt. Place the pan in a brisk oven, that will broil and not burn the meat. When half broiled, score the beef, and put it into a stew-pan, with two or three onions, some thyme, pot marjoram, a small bunch of chervill, a few pepper-corns, and two or three cloves; to these put boiling water according to to the quantity of gravy wanted. A pound of beef will make a pint of gravy. Stew till all the goodness is drawn from the meat; then strain, and when cold, take off the fat, having added to it the clean gravy that was left in the dripping pan. Preserve for

use,