a slow oven till they become a marmalade. Take half a pound of sweet almonds, blanched and pounded smooth, with an ounce of bitter ones. Put to them half a pint of cream, the yolks of two eggs, and the white of one. Sweeten to your taste and pour the mixture over the apples; then send the dish to be baked in a gentle oven.

OBS.

THIS dish differs very little from the English apple-pie when custard has been put to it. Custard and apple-pie is the Shibboleth by which an Alderman may be known.

THE HEAD OF A HOLIBUT STEWED.

FILL a stew-pan nearly full with water, and put in a few anchovies, some marjoram and rosemary, two or three cloves, some whole pepper, and scraped ginger. Stew these for the space of an hour; then strain, and put in the head to be stewed till tender; when enough, thicken the gravy with flour rolled in butter; add an anchovy or two, or a spoonful of its essence, and a little

nutmeg. When ready to be served up, put in some spoonfuls of white wine, together with some balls made in the following manner: Bone and skin a piece of the fish; then chop it small, with a little thyme, marjoram, grated bread and nutmeg. Form these into balls with some melted butter and cream, or the yolk of an egg. Put into the stew-pan, before the head is taken out, a large piece of the forcemeat, and salt to the

taste.

OBS.

THIS dish is intended for Lent, but is good at all seasons.

A FASTING-DAY'S DISH.

BOIL eggs very hard, and cut off the thick ends. Fry them in a pan, and take care to keep them continually in motion. Then place them in the dish on the thick end, and pour over them some good fish or herb gravy. The gravy must be brown. Garnish with lemon and what was cut off from the ends.

R

OBS.

AN occasional fasting-day that does not allow the stomach to be quite empty, is highly salutary, and for which Archæus is always thankful.

MUTTON CHOPS WITH TURNips.

CUT the chops very thin, and take off the long ends of the bone. Stew them in good broth, with a bunch of parsley and pot herbs. Stew some turnips in gravy, and season with salt and pepper. When stewed sufficiently tender, put them through a coarse sieve, so that they may not appear too thick nor too thin. Upon them put the chops in a regular manner, and serve up.

OBS.

As this dish contains nothing that can be deemed inflammatory, it may be eaten with per

fect safety.

TO DRESS HOLIBUT IN THE MANNER OF

SCOTCH COLlops.

TAKE thin slices of holibut, and fry them with

butter in the usual manner; then boil in a little

water for half an hour, four onions, some celery, and thyme, and the bones of the fish. Strain, and put in the fish with some browned butter; and stew for the space of half an hour. Season with pepper, salt, and mace, one spoonful of catchup, and the same quantity of lemon juice, with a little shred lemon peel.. Thicken with flour and butter, and serve up..

OBS.

WHOEVER can obtain this Lent dish, will have no reason to long after Scotch collops, or veal cutlets. Ling is more proper for this purpose,. being of a firmer texture than Holibut. Sturgeon is still better, when it can be got, being a fish that partakes much of the nature of veal, and admits of being roasted as such.

OYSTER SAUSAGES.

TAKE a pound of the inside of a sirloin of beef, a pound of beef suet, one pint of oysters just scalded, and the beards taken off. Chop these separately very fine, then mix them to

4

gether, and season with pepper, salt, and mace to the taste. Mix all together with the yolks of eggs and put the mass into an earthen pot, and tye it down close. When used, roll it into the shape of sausages, and fry them in butter.

OBS.

THIS is a very savoury dish; but as it is never eaten in quantity, it is not capable of doing any serious, or lasting mischief.

HADDOCKS STEWED.

TAKE six haddocks of a middling size and fresh caught. Scrape off the skin, and cut off the heads, tails, fins, and belly flaps. Then put the fish into a pan, with a quart of water, a few pepper-corns, and one whole onion. Boil slowly for the space of half an hour, then strain off the liquor or stock. Dredge the fish with flour, and fry them in drip or butter. This done, put the fish into a stew-pan, with the stock, adding Cayenne pepper, catchup, and essence of anchovy. Stew till the sauce become of sufficient