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OBS.

THIS is a wholesome and pleasant soup. It is not expensive in its preparation; but can only be made at a certain season in the year.

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A LOBSTER PIE.

TAKE the meat of two or three lobsters, and cut it into pretty large pieces. Having put some puff paste round the edge of a dish, put in a layer of lobster, a layer of oysters, with a good slice of butter, some bread crumbs, together with pepper and salt. Repeat these layers till the dish be full. Take the pea of the lobsters, and pound it with chopped oysters, crumbs of bread, and a little butter. Form into small balls, fry them, and lay them on the top of the pie. Boil the lobster shells in a little water and the oyster liquor, with some pepper and salt, to make gravy. Strain through a sieve, and pour it upon the pie. Then put on the crust and send it to the oven.

OBS.

IGNOTUS is very fond of this dish, and thinks it very wholesome; but Archæus contends that it

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contains too many gouty particles. Where there is such a difference of opinion, it is best to leave the decision to the discretion of those who are immediately concerned.

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A LOBSTER PIE.

TAKE the meat of two boiled lobsters, and season it with pepper, salt, and a little mace.

Sheet a dish with puff-paste, and lay in the lobsters with a score of oysters, a gill of picked shrimps, a few crumbs of bread, and six ounces of butter. Make a forcemeat of half a score of oysters, a little suet, two shred anchovies, and some crumbs of bread. Mix these together, with some pepper, salt, and the yolks of two eggs, and make them into a score of balls, to be put into the pie with the liquor of the oysters and half a pint of gravy. Put on the lid and send the pie to the oven, where it should remain for the space of three quarters of an hour.

OBS.

THIS is a very wholesome and palatable dish; in some degree it differs from the former.

A BEEF STEAK PIE.

TAKE rump steaks, and beat them well with a paste pin. Season them with pepper and salt, and after putting a paste round the dish, put in a little water, and lay in the steaks with a lump of butter on each. Put in sliced potatoes, and

Cover with a lid of paste,
A few shred oysters, and

onions, if you please. and send to the oven. their liquor, would be much additional expense.

an improvement without

OBS.

IGNOTUS gives this pie as a delicacy for those who have good stomachs, and little money. Dishes like this, and few in number, keep down heavy taxes and high rents. They are in unison with table beer and porter.

CUCUMBER VINEGAR.

PARE and cut fifteen large cucumbers, and put them into a vessel with three pints of vinegar. Add three or four onions sliced, a few shalots, a

clove or two of garlic, some salt, ground pepper, and a little Cayenne pepper. After standing four days, strain, and filter through paper.

OBS.

THIS is an elegant vinegar for the required purposes; and, when used, is very wholesome.

A VEGETABLE SOUP WITH MEAT.

TAKE cabbage lettuces, chervil, white beet leaves, celery, leeks, sorrel, and scraped carrot, a. good handful of each. Chop these fine, and add cucumbers sliced, young pease, or asparagus. Stew them gently in gravy, and a few ounces of butter, till they become quite tender; then put to them the required quantity of gravy or good broth, made of shank of beef, or veal and mutton. Give a boil, and serve up hot.

OBS.

THIS is a very wholesome soup, and not ex

pensive.

A MOCK HARE.

CUT out the inside of a sirloin of beef, and take from it all the fat. Then prepare a sufficient quantity of rich forcemeat, made as for hare, and put it within the beef, which must be tightly rolled, so as to imitate the shape of a hare. Then roast it upon a hanging spit. Baste with port wine, and let the roasting be performed before a quick fire. Serve up with good gravy in the dish, or rich melted butter. Currant jelly dissolved in port wine, for sauce. The cook hardly needs to be told, that the meat should be cut open, that the forcemeat may be made to lie in the centre of the beef.

> OBS.

THIS is a correct imitation of hare; and when game cannot be obtained, it is a substitute, hardly to be distinguished in taste from real hare.

SAVOURY STEWED BEEF.

CUT out the inside of a sirloin of beef, and prepare it exactly as for mock hare, in the fore

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