A SUCCEDANEUM FOR GREEN PEASE IN

WINTER.

TAKE the tops of very early sown pease, before they come into blossom. Boil in salt and water for a few minutes to take off the bitterness. Then chop them, and put them into the soup already prepared, with a bit of sugar.

OBS.

OF this succedaneum, Ignotus has not had any experience; but as the receipt was communicated by a culinary amateur, he has not a doubt of its answering the intended purpose. "Fiat Experimentum.”

SAUSAGES WITHOUT SKINS.

TAKE an equal quantity of any kind of meat and suet. When separately chopt very fine, beat them well in a mortar, with sage, nutmeg, pepper, and salt. Then, with the yolks of eggs, form into the shape of sausages, and let them be fried in the usual manner.

OBS.

THE advantages of this preparation are, that you may have sausages, when it may not be in your power to procure skins. There is a great variety of sausage meat, so that the Cook need not be tied down to any rules in the composition.

TO BAKE FISH.

TAKE two pounds of cod, the same quantity of salmon, boned and skinned. Chop these, together with some shrimps shelled, till they are well mixed; then add half a quarter of an ounce of mace and cloves, with a small quantity of pepper, salt, Cayenne pepper, and half a pound of butter, melted without water. Mix all these ingredients together with two eggs, and a few bread crumbs to bind the mixture. When put into a dish, brush it over with yolks of eggs, and some bread crumbs, having previously put a little butter into the dish. If the oven be not very hot, an hour will be required for baking. When shrimps cannot be had, a tail of a lobster will supply their place.

OBS.

THIS dish must not be considered as unwholesome, notwithstanding its having been a good deal exposed to a dry culinary heat.

MUTTON RUMPS.

BOIL six rumps of mutton for the space of fifteen minutes; then take them out, and after cutting them into two pieces, put them into a stew-pan, with half a pint of strong gravy, a gill of white wine, an onion stuck with a few cloves, a little salt and Cayenne pepper. Stew till tender; when the rumps and onion may be taken out, and the gravy thickened with butter, rolled in flour; to which may be added, some browning, and the juice of half a lemon. Boil till the sauce become smooth, but take care that it be not too thick. Then put in the rumps again, and after they have become sufficiently warm, serve them up, and garnish with beet-root and horseradish.

U

OBS.

PERSONS who delight in fat meat, will be pleased with a dish that affords them enough of it. But Ignotus is of opinion, that the rumps will in general be more acceptable when eaten with stewed sorrel, or acidulated spinage. It is remarkable, that in former times, rumps, kidneys, and trotters, were considered in all large families as perquisites of the Cook.

A MOCK TURTLE SOUP.

TAKE a calf's head with the skin on, and -after scalding off the hair, cut the horny part into pieces of about an inch square. Wash and -clean them well, and put them into a stew-pan, with four quarts of broth made in the following

manner.

Take six pounds of lean beef, two calf's feet, two pair of goose giblets, one onion, two carrots, a turnip, a shank of ham, a head of celery, some cloves, and whole pepper, a bunch of sweet herbs, a little lemon peel, a few truffles, and eight quarts

of water. Stew these till the broth be reduced to four quarts, then strain, and put in the head cut into pieces, with some marjoram, thyme, and parsley chopped small, a few cloves and mace, some Cayenne pepper, a few green onions, a shalot chopped, a few fresh mushrooms, or mushroom powder, and a pint of Madeira. Stew gently till reduced to two quarts. Then heat some broth, thickened with flour, and the yolks of two eggs, and keep stirring it till it nearly comes to boil. Add any quantity of this broth to the other soup, and stew together for an hour. When taken from the fire, add some lemon or orange juice, and a few forcemeat balls, heated in water, but not fried. The quantity of the additional broth determines the strength of the soup, so that much is left to the taste and discretion of the Cook.

OBS.

THOUGH this soup was much admired at the London Tavern, when Mr. Farley was the principal Cook, Ignotus is of opinion that it would be equally good if the ingredients were fewer in