A GREEN PEASE SOUP.

TAKE six or eight cucumbers pared and sliced; the blanched part of the same number of coss lettuce, a sprig or two of mint, two or three onions, a little parsley, some pepper and salt, a full pint of young pease, and half a pound of butter. Put these ingredients into a stew-pan, and let them stew gently in their own liquor for an hour. Then have in readiness a quart of old pease, boiled tender. Pulp them through a cullender, and put to them twoquarts of strong beef gravy, or more, as is liked for thickness. When the herbs and cucumbers are sufficiently stewed, mix, and after giving a boil, serve up the soup very hot.

OBS.

THIS Soup may be compared to the Lotus mentioned by Homer, and applied to the Lotophagi,

-which whoso tastes,

Insatiate riots in the sweet repasts.

Pope.

HARE SOUP.

CUT a large hare into pieces, and put it into a stew-pan, with five quarts of water, one onion, a few corns of white pepper, a little salt, and some mace. Stew over a slow fire for two hours, or till it become a good gravy. Then cut the meat from the back and legs, and keep it to put into the soup when nearly ready. Put the bones into the gravy, and stew till the remainder of the meat is nearly dissolved. Then strain off the gravy, and put to it two spoonfuls of soy, or three of mushroom or walnut catchup. Cayenne pepper to the taste. To two quarts of gravy put half a pint of Madeira, or red wine. Then put in the meat that was cut off from the back and legs, and let the whole stew about a quarter of a hour. Send up hot to table. Part of a knuckle of veal would

improve this soup, in which case in which case some more water will be required.

OBS.

To speak in praise of this soup, would be an eulogium on the gout.

DUTCH SOUR SAUCE FOR FISH.

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TAKE the yolks of two eggs, a lump of butter sufficiently large for the quantity of sauce wanted, and a small bit of mace. table spoonful of good white wine vinegar. Put all together into a sauce-pan, and melt over a gentle fire, taking care to stir, or shake, only one way. The sauce will be sufficiently thick without any flour.

OBS.

THIS is a most excellent sauce for all kinds of fish, as it does not, like most other sauces, destroy the flavour of the fish.

A GRANADA.

TAKE the caul laid over a leg of veal, and put it into a long or round pot, leaving a considerable portion of it to hang over; put upon it a layer of the flitch part of bacon; then a layer of high-seasoned force-meat; then a layer of veal, cut as for collops; and in this manner proceed till the pot be filled. Then take that part of the caul that hangs over the edge of the pot, and close it up, laying a piece of paper over it,

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Send it to the oven, and when sufficiently baked, turn it into a dish, and serve it up. For sauce, a good brown gravy, as for Scotch collops. Add a few pickled mushrooms, morels, and truffles, when served up.

OBS.

THIS is a good looking savoury dish for a first course, and eats very well cold.

TO BOIL A HAM.

IF the ham be large, boil it in water with two pounds of veal. After boiling a quarter of an hour, add the following vegetables; celery, three heads; young onions, one handful; thyme, a small quantity: sweet marjoram, a small quantity; two turnips; winter savory, one handful; one or two shalots. Boil gently till the ham become sufficiently tender.

OBS.

In this manner of boiling a ham, the juices of the veal and vegetables insinuate themselves between the fibres of the ham, after having dis

C

lodged the salt, by which means the meat is enriched and tendered. The salt being extracted, a considerable degree of flavour is given to the ham. At first sight, this will appear an extravagant way of boiling a ham; but let it be considered, that the broth will serve the charitable purposes of the family, and cannot be considered as lost.

TO DRESS A BEEF STEAK.

TAKE rump steaks about half an inch in thickness; put them on a gridiron, and keep continually turning them; whilst dressing, lay upon them a piece of fat; and when taken from the fire, put upon them a little grated horse-radish, together with a small portion of butter, mixed with pepper and salt. Put into the dish a little hot gravy, in which let there be shred some shalot or young onions.

OBS.

THIS is a good method of dressing a beef steak. It should on no account be permitted to remain long upon the table, but be sent in hot and hot. Some persons are of opinion that it is

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