suppose that it will meet with the approbation of

Archæus.

WHITE VERMICELLI SOUP.

TAKE three quarts of clear veal stock, and two ounces of vermicelli; boil together for the space of half an hour. Season with salt. Add the yolks of four eggs, and half a pint of cream, mixed well together. Simmer for five minutes; and serve up in a tureen. Be careful not to overboil the vermicelli.

VEAL COLLOPS, WHITE.

CUT very thin slices from a fillet of veal, and roll them up with seasoning made of pepper, salt, mace, nutmeg, and a little lemon peel. Then put the meat into a stew-pan, with a good piece of butter, and to prevent its setting to the pán, keep stirring it about till sufficiently done. Add cream mixed with the yolk of an egg, and thicken

with a lump of butter rolled in flour. Keep stirring till ready to be served up.

OBS.

THIS is a neat supper dish, and does not take up much time in the preparation. When intended to be served up in form, egg balls, forcemeat balls, and mushrooms will be required; but as far as I can learn, Archæus gives the preference to its present simple form.

TO STEW PEASE.

PUT a quart of pease into a stew-pan, and add to them two ounces of butter, a small onion sliced, a coss or cabbage-lettuce, cut in pieces, with a little salt. Stew the pease till half done, and thicken with flour and gravy. Then add a spoonful of the essence of ham, and season with Cayenne pepper. Stew till the pease become sufficiently tender, but be careful to keep the fire of a moderate heat, to prevent the pease from sticking to the pan. There can be no objection to the addition of a few spoonfuls

of good gravy at first. When pease are very old, they should have a boil in hard water previous to their being put into the stew-pan.

OBS.

ARCHEUS does not seem quite satisfied with this dish, as he conceives that it contains too many gouty particles, and consequently should be but sparingly used in cases where there is a suspicion of a latent hereditary gout. Rouse not a sleeping lion, says Prudence; and the advice, though it costs nothing, should not be despised. "Hard words, and hanging, if your judge be Page," replies the Gourmand, when up to the throat with green fat and venison.

POIVRADE SAUCE.

BONE two anchovies, and after pounding them in a marble mortar, add two table spoonfuls of salad oil, and a tea-spoonful of made mustard. When well mixed, add two shalots shred very fine, some shred parsley, and a proper quantity of vinegar.

OBS.

THIS is a very good sauce for cold meat; and

there is no reason to think it otherwise than as very wholesome, especially when the stomach is not in a state of good digestion.

A CHESHIRE SANDWICH.

TAKE anchovies, Cheshire cheese, and butter, of each equal parts. Made mustard to the taste. Pound in a marble mortar till all the ingredients become well incorporated. Spread a knife pointful of this upon slices of white bread, and between two pieces put a thin slice of ham, or any kind of cold meat. Press together, and with a sharp knife divide the sandwich into mouthfuls.

OBS.

IGNOTUS has, with some difficulty, obtained Archæus' permission to insert this sandwich into his Culina. He, therefore, makes it a condition with those of the fair sex, who delight in sand

wiches, that they will use their interest in preventing the Minister from laying a tax upon them, there being some reason to fear that he means to take them into his budget, with a view to prevent, as much as possible, what he has called an unnecessary waste of national proWhatever morality there may be in such a determination, there is but little policy in it, as it is well known that the Minister gets more by the wine consumed during these repasts, than he possibly could obtain by a tax upon this modern luxury.

vision."

OYSTER SOUP.

TAKE a pound of skate, four flounders, and two middling sized eels. Cut them into pieces, and put them into a stew-pan, with a sufficiency of water. Season with mace, an onion stuck with cloves, a head of celery, some sliced parsley. roots, pepper and salt, and a bunch of sweet herbs. After simmering about an hour and