going receipt. When tightly rolled, fry it to a light brown, and after suffering the fat to drain from it, put it into a stew-pan with a quart of good gravy, a glassful of red port, (or Madeira) mushrooms, a little catchup, anchovy liquor, or a score of oysters, if in season.

OBS.

THIS is a very palatable dish, but Ignotus is of opinion, that Archæus will consider it as an importation of gout.

BRISKET OF BEEF, STEWED SIMPLY.

TAKE about eight pounds of brisket of beef, and stew it till quite tender in as much water as When sufficiently tenwill well cover the meat. dered, take out the bones, and carefully skim off the fat. Take a pint of the liquor, put to it the third of a pint of red port wine, a little walnut, or mushroom catchup, and some salt. Tie up in a bit of muslin, some whole pepper and mace, and stew all together for a short time. Have ready some carrots, and turnips boiled tender and cut

into the form of dice; strew them upon the beef, putting a few into the dish. Truffles and morels to be added.

OBS.

THIS is a most excellent dish, and as it contains particles of every denomination, it cannot but be acceptable to Archæus.

BRISKET OF BEEF, STEWED SIMPLY.

STEW in two gallons of water, for two or three hours over night, about ten pounds of brisket of beef. When made sufficiently tender, take out the bones, and carefully skim off the fat. Then boil in some of the liquor a few carrots, turnips, onions, celery, and white cabbage, till they become quite tender. Add these and some salt, to the beef and remainder of the broth, and stew all together till sufficiently done.

OBS.

THIS is a dish calculated for those who sit down to table with an appetite that does not require to be pampered.

AN INDIAN BURDWAN STEW.

A half-grown fowl being ready boiled, let it be cut up and put into a stew-pan with three table spoonfuls of essence of anchovy, three table spoonfuls of Madeira wine, a little water, a lump of butter rolled in flour, some shred onion, and Cayenne pepper to the taste. Stew over a slow fire till the onions are become tender. When poured into the dish, take a fresh Lime, and squeeze a little of the juice into the stew. Cold boiled or roasted lamb, or kid, are equally good when dressed in this manner.

OBS.

1

THIS dish is frequently introduced in the East Indies, when the appetite begins to flag, after eating heartily of two courses; and being often dressed by the master or mistress, in the presence of the company, it is generally paid great attention to. The French have a saying, "L'appetit vient en mangeant." Hamlet says,

As if increase of appetite had grown

By what it feeds on,

Shakesp.

When the stew is dressed on a small chafingdish, in the room where the company dine, it sends forth fuch a savoury smell, that it reminds us of what Eve felt when the apple was presented to her, during her disturbed dream.

-The pleasant savoury smell

So quicken'd appetite, that I, methought,.
Could not but taste it.

Milton.

When Chilly can be procured instead of the Cayenne pepper, and the mild Bombay onions,, the Burdwan becomes a dish that few can resist.. But being too rich a mess to make a meal of, and being only eat when the stomach is satiated, Ignotus is of opinion that Archæus will enter his. protest against the introduction of this eastern luxury..

AN ENGLISH BURDWAN STEW..

TAKE a rabbit, or well fed fowl, and after being cut up, put it into a stew-pan with some slices of veal, and as much strong beef gravy

as will cover the meat. Roll a piece of butter in flour, and add some shred onion, anchovy liquor, Cayenne pepper, salt, and port wine, to the taste. Stew over a slow fire for the space of twenty minutes, shaking the pan two or three times. Cold veal, rabbit or fowl, will make a good Burdwan.

OBS.

ARCHEUS is always indulgent to those men whose change of climate and modes of living have created a second nature; but he constantly shows his displeasure when he sees plain eaters suffering themselves to be led astray by dishes, that never were intended for them.

A WHITE SAUCE FOR BOILED CARP AND
TENCH.

MELT a quarter of a pound of butter, and thicken with flour. Add three anchovies, pounded well in a mortar, four spoonfuls of veal broth, three spoonfuls of cream, and the same quantity of white wine.