with as much butter and flour as will make the sauce of a proper thickness. Add lemon juice, if required. Put all together into a stew-pan, and for the table.

warm up

OBS.

THIS is a good but expensive dish, on account of the wine.-As this kind of fish, in many particulars, resembles the eel, it dresses very well when stewed after the same manner; in which case, a very considerable expense will be saved, and the gourmand not much disappointed. The salt and water has a good effect in discharging the muddy taste that lampreys, eels, and tench, often contract from their situation..

AN OMELETTE.

TAKE seven eggs, and after beating them well, season with pepper and salt; then add a littleshalot cut as small as possible, and some shred parsley. Put into a frying pan a quarter of a pound of butter, and after it has come to boiling heat, throw in the eggs, and keep stirring them.

over a clear fire till the omelette has become thick. After being sufficiently browned on the under-side, double it up and put it upon a dish, pouring over it a little strong yeal gravy.

OBS.

THE Omelette is an extemporaneous dish that admits of great variation in its composition. Some cooks put to the eggs grated ham, chives, onions, fresh mushrooms stewed a little, and shred fine, catchup, &c. with all of which the eggs incorporate very well, and form a savoury dish that in general is well received.

MERINGUES.

TAKE the whites of five eggs, and after beating them to a strong froth, add a table-spoonful and a half of refined sugar, finely sifted. Put in the

sugar very gently, beating the eggs all the while, but be careful not to beat them too fast. Then having strewed some sugar upon writingpaper, drop the composition upon it, about the size of a pigeon's egg, and over it sift some fine

sugar. Immediately after this, send it to the oven, in which it should remain about twenty minutes. When cold, scoop out with a spoon what remains moist, and fill the cavity with any kind of sweetmeat; then join two of the cakes together. Keep in a dry place till used.

OBS.

THIS constitutes a very elegant sweetmeat. And as Archæus, on all occasions, considers sugar as a very wholesome part of our diet, il will be unreasonable to condemn its use for children, especially when combined with acid fruits.

TO BOIL A HAM.

SOAK the ham two days in milk and water; after which, let it gently boil upon the fire, or stove, for the space of eight hours, but with a

moderate quantity of water.

boiling, the coarse parts of

a few carrots and onions.

any

Add, during the

kind of meat,

and

OBS.

THIS most excellent method of boiling a ham does not essentially differ from what has been mentioned in a former article. The fresh meat, and vegetables, have a powerful effect in extracting the salt, and tendering the fibres of the ham, which, by the usual method of boiling, are left salt and hard.

OYSTER SAUCE.

PUT the required number of oysters into a stew-pan, with all their liquor, and a little gravy. Stew for the space of a few minutes, together with an onion sliced, some scraped horse-radish, and a few corns of whole pepper. Then take

out the oysters, and beard them; put the beards into the stew-pan, with a little more gravy and water, and continue the stewing, in a gentle manner, over a slow fire, for about an hour. Strain the liquor, and thicken it with butter and a little flour. After this, put in the oysters, and warm them gently, taking care that when put

into the boat, there be a proper proportion between the sauce and the oysters.

OBS.

By stewing the beards, the whole flavour of the oyster is preserved, and no part is lost; but care should be taken that the oysters do not become hard by over stewing. The admirers of beef steaks think that a little catchup improves this

sauce.

TO BOIL PARTRIDGES.

TRUSS the partridges, as done for boiled fowls. Boil them in a proper quantity of water, and in about fifteen or twenty minutes they will be sufficiently done. When ready to be served up, gravy, with pour over them some rice, stewed in salt and pepper; the rice should stew in the gravy till it become quite thick, and to this a particular attention should be paid.

OBS.

THOUGH this is a palatable dish, it is not an inflammatory one; and there is every reason to