A DUTCH FIsh Sauce. TAKE two yolks of eggs, a quarter of a pound of butter, two spoonfuls of vinegar, and a little nutmeg and mace. When held over the fire, stir only one way. By constantly moving, the sauce will become sufficiently thick without the addition of flour. OBS. THIS is a good economical sauce, and is much better than those strong sauces that overpower the natural flavour of the fish. TO STEW BEET ROOT. BAKE red beet root in an oven till it become quite tender; and when cold, scrape off the outside coat. Cut the root into slices, and dip them in vinegar. Put them into a stew-pan with a sufficient quantity of brown gravy; and, to enrich the colour, a few grains of powdered cochineal may be added. The roots should be stewed till tender, which may be in about half an hour; and just before being served up, two or three spoonfuls of cream may, or may not, be added. OBS. THIS is a good looking dish, and very wholesome. The expense is trifling. The fine blood colour may be increased without the cochineal, by a few spoonfuls of the juice, obtained by pounding two or three slices of the root in a marble mortar, with a little of the gravy. If thought too sweet, a few spoonfuls of vinegar may be added. A PERIGORD PIE. TAKE half a dozen of partridges, and dispose of their legs in the same manner as is done with chickens when intended to be boiled. Season them well with pepper, salt, a small quantity of cloves, and mace beaten fine. Take two pounds of lean veal, and one pound of fat bacon. Cut these into small bits, and put them into a stew-pan with half a pound of butter, "together with some shalots, parsley, and thyme, all chopped small. Stew these till the meat appear sufficiently tender. 'Then season in the same manner as was directed for the partridges. Drain, and pound the meat in a mortar till it is made perfectly smooth; then mix the pulp with the liquor in which it had been stewed. The pie crust being raised, and ready to receive the partridges, put them in, with the above mentioned forcemeat over them, and over that lay some thin slices of fat bacon. Cover the pie with a thick lid, and be sure to close it well at the sides to prevent the gravy from boiling out at the places where the joining is made; which would occasion the partridges to eat dry. This sized pie will require three hours baking, but care must be taken not to put it into the oven till the fierce heat of the fire is gone off. A pound of fresh gathered truffles, parboiled, will add considerably to the merits of the pie. Sometimes a clove of garlic is mixed with the forcemeat, but an English palate will not allow of its being more than just discernible. OBS. THIS pie takes its name from a district in France, named Perigord, where the partridges are remarkable large. When prepared by a good Cook, it will generally be well received. As to its merits, when viewed in a medical light, it seems to belong to the class denominated" Highseasoned dishes," of which hints have been given in many places of this selection. An ingenious Cook will, perhaps, invent a better forcemeat than what is here recommended. This pie is thought by the land, where "all are shopkeepers," as worthy of being imported from the land, where "all are Cooks.” TO STEW CARP. TAKE the liver of the carp, when freed from the gall, three anchovies, a little thyme, some parsley, and one onion. Chop these small and put them into a quart of gravy, and a pint of red wine, with four spoonfuls of elder vinegar, and the blood of the carp. Boil a little, then add half a pound of butter melted tolerably thick. In this stew the carp, having in a gentle way been previously boiled in salt and water, with the addition of a few spoonfuls of red wine. OBS. WHEN muddiness is observed, the cure is effected by giving the fish a short boiling in salt and water. Archæus is of opinion that he can extract better materials for repairs from carp simply boiled, than he can when the fish has been made subject to much culinary heat, as in the process of stewing. To this opinion Ignotus freely assents. In general, the carp is fried in dripping, after the manner recommended for tench, previous to its being put into the stew pan. A FRENCH APPLE PUDDING. TAKE any number of apples; pare them, and after cutting them into quarters, take out the cores. Then put them into a dish intended for the table with some sugar, and bake them in |