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TO PRESERVE EGGS FOR EATING IN THE SHELL. /

BOIL any number of fresh eggs for the space of one minute and a half, and when wanted for ruse, after any length of time, let them be reboiled for the same space of time as at first.

OBS.

Ir may appear singular that eggs, after the second boiling, should not be more affected, as to hardness, than after the first boiling; and the reason seems to be, that the heat given by the second boiling only warms the contents of the egg to nearly the same degree of heat that was produced at the end of the first boiling. Ignotus cannot at present ascertain many particulars that are embraced by this extraordinary experiment, but that he may be enabled to be more decided, he has ordered one dozen of eggs to be boiled for the exact space of one minute and a half. Those he proposes to dispose of in the following manner: Three to be reboiled after three months, three after six months, three after nine months, and the remaining three after twelve months.

This will ascertain, with tolerable exactness, the time that eggs may be preserved in a sweet and palatable state for eating in the shell at breakfast. But as the white suffers a degree of coagulation, it is evident that eggs, so prepared, cannot be used for culinary purposes, where the white and yolk are required to be beat together. However, where the yolk only is wanted, as for salads, eggs thus prepared answer the purpose of fresh eggs. To bring this extraordinary experiment to a de- | cided point, Ignotus begs leave to repeat a saying of Lord Bacon, to such of his readers as consider experiment to be the foundation of culinary knowledge." Fiat Experimentum."

TO ROAST LARKS."

WHEN the larks are trussed, put a sage or vine leaf over their breasts; then put them on a long skewer, and between every lark put a thin piece. of bacon. Tie the skewer to a spit, and roast the birds before a clear brisk fire. Baste, with butter, and on removing the leaves, strew over them some crumbs of bread, mixed with a little

flour. When neatly roasted, put the larks round a dish, with bread crumbs, fried in butter, in the middle; or they may be put upon the breadcrumbs.

OBS.

THIS is the French way of roasting larks. Care should be taken to make them appear as large as possible; perhaps it would be an improvement, to fill the birds with forcemeat made of beef, with suet and seasoning. To this Archæus can have no objection, as such a trifling dish is beneath the notice of the thorough-bred gourmand..

To DRESS A COCK PHEASANT.

STUFF a pheasant cock with the lean part of a sirloin of beef cut in pieces of the size of dice, and season with pepper and salt. Roast the pheasant in the usual way.

OBS.

THE gravy coming from the beef diffuses itself through the flesh of the pheasant, thereby rendering it more juicy and tender. Veal being

a white meat, may be preferable to beef. This bird is usually larded, but many persons object to the taste of bacon, after being exposed to a dry culinary heat.

A CALF'S HEAD, DRESSED TURTLE FASHION.

TAKE five pounds of a knuckle of veal, three pounds of lean beef, eight or ten onions previously fried in half a pound of butter. Put these into a proper vessel with a sufficient quantity of water, to form a strong broth, adding, at the same time, a spoonful of whole pepper, three anchovies, some lemon peel, some cloves and mace, and some salt. Take a calf's head with the skin on, and the hair scalded off, and boil it separately in water; when enough, cut it into pieces about half an inch square, and put it into the veal gravy after being strained from the meat. At this time, put in some sweet herbs, and a pint of Madeira. Give a short boil, and put in some hard eggs and forcemeat balls. Then serve up as hot as possible.

OBS.

THIS is a very good dish, and if properly made, will not discredit the cook. If Archæus be in good humour, he will throw off from it the gouty particles that it contains; but if the dish be too often repeated, the Gourmand must not presume upon that kindness on the part of the Anima Medica. The best policy that he can observe towards keeping Archæus in good humour, is to be in the habit of ordering his cook to prepare for him a good maigre soup on the following day.

A SPANISH OLIO.

TAKE veal, beef, and mutton, of each half a pound, eight onions, two cloves of garlic, a few pepper-corns, a little mace, two or three cloves, six turnips, one parsnip, six carrots, some cabbage, endive, celery, pumpkin, and sorrel. Have ready a fowl, or a partridge skinned. Put all into a stew-pot, with a sufficient quantity of water, and let the simmering continue for five or six hours. Salt to the taste.

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