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strength. Serve up in a deep dish, with the

surrounding sauce.

OBS.

THIS is a very good dish, and though sufficiently savoury, it is not capable of injuring the constitution by an importation of gouty particles. It is a favourite dish north of Tweed. Ignotus is of opinion that it may be improved by the addition of some gravy, when in the act of stewing.

A STEWED COD'S HEAD AND SHOULDERS.

BOIL the fish till nearly enough, then take it out, and put it into the stew-pan, with two bottles of strong ale, and one of small beer, an ounce of butter, and an ounce of bruised pepper tied up in a bag, a few oysters, some good beef gravy, and two onions. Salt to the taste.

OBS.

THIS is a very good dish for Lent when the beef gravy is left out: in place of which, a few spoonfuls of catchup may be substituted, and the

butter increased. Small haddocks may be dressed

in this way.

A PEASE SOUP MAIGRE.

TAKE a pint of whole pease. Boil in as much water as will make a good tureen of soup, with one carrot, half a small Savoy cabbage, two heads of celery, some whole black pepper, a bundle of sweet herbs, two onions, and three anchovies, after being well washed. Boil these until the pease are become perfectly tender, when they should be rubbed through a cullender. Take two large handfuls of spinage, scald it, and beat it in a marble mortar; then rub it through a sieve. Take some lettuces, a little mint, four small green onions, or leeks, not shred too small, and a little celery. Put these into a sauce-pan with three quarters of a pound of butter, and a good deal of flour. Let them boil; then put the spinage and the herbs. into the soup, and let them boil till sufficiently incorporated. A few heads of asparagus will greatly improve the soup.

OBS.

THIS is a wholesome and excellent maigre soup. Pease, when split, lose much of their flavour, a circumstance not generally known.

A SANDWICH.

TAKE butter and grated Cheshire cheese,

Made

or Parmesan, of each equal quantities. mustard, about a fourth part of those conjoined ingredients. Beat them in a marble mortar into a uniform mass. Spread this mixture upon slices of white bread; then put on slices of ham, or any kind of meat. Cover with another piece of bread, the same as at first. Cut neatly into

mouthfuls.

OBS.

THIS is a very neat sandwich, as it need not be touched with the fingers of the most delicate lady. Upon this principle, a variety of sandwiches may be formed by an ingenious housekeeper. mistake when we suppose the " Sandwich" to be a modern invention. Suetonius in the life of Tib,

We

Claudius Cæsar, mentions it under the name of Offula. Rogo vos, quis potest sine offula vivere ?

Ignotus wishes the old name Offula, to be continued, as he conceives it would be affixing a stigma upon the moderns, to be deemed the inventors of a practice that too often incommodes families, by obliging them to provide two dinnerswhere one was as much as their finances would admit of.

A PARTRIDGE SOUP.

TAKE the whole breasts of four partridges, and after throwing away the fat and skins, put them for the space of half an hour into cold water. Then cut the meat from the remaining parts, and pound it in a marble mortar. Take four pounds of veal, cut small, a slice of lean ham, the above pounded meat, together with all the bones, some pepper and salt, three table spoonfuls of white bread crumbs, a large onion, in which three cloves have been stuck, and some scraped carrots and celery. Stew these in a sufficient quantity of water, till all the goodness has been drawn from

the meat and vegetables. Then strain the soup through a hair sieve, and take off all the fat. Into this soup put the partridge breasts that have hitherto been preserved, and stew them for the space of half an hour, adding some white pepper, and plenty of pounded mace. Thicken with cream and flour, and serve up in a tureen.

OBS

THIS receipt was brought over from Barbary by a British Officer; and when the English cook things proper to add to it grouse or woodcock, then it may be truly said, that cookery has completed the sum of crapulary indulgence.

TO STEW LAMPREYS.

THE lampreys being skinned and cleaned, boil them for a short time in salt and water; then pour the water from them, and put them into a pan, with a bottle of port wine, and some sliced onions and cloves. Keep them for about an hour over a gentle stove fire. Then pour off the wine, and put to it about half a pint of gravy

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