steaks. When almost enough, pour all the gravy into the basin, and put more butter into the pan; then fry the steaks over a quick fire till they become of a light brown, when they will be sufficiently done. Remove from the fire, and put them into a hot pewter dish, pouring upon them the gravy that had been drawn from them, and into which some chopped shalot had been previously put. Serve up very hot.

OBS.

STEAKS dressed in this manner are very tender, and cannot be considered otherwise than as a dish prepared to satisfy the appetite, and not to pamper it.

A BEEF STEAK DRESSED HASTILY IN A STEW

PAN.

FRY the steaks in butter a good brown, then put in half a pint of water, one onion sliced, a spoonful of walnut catchup, a little chopped shalot, and some pepper and salt. Cover up close, and

stew gently. When enough, thicken the gravy. with flour and butter. Garnish with scrape horse radish, and serve up hot.

OBS.

THIS, like the former, may be considered as a meal prepared at a small expense, and capable of giving lasting stamina when aided by a draught. of good porter or table beer..

CABEACHED COD...

CUT the tail part of the fish into slices, and upon them put some white pepper and salt. Then fry in sweet oil. Take the slices from the pan, and lay them on a plate to cool. When cold, put them into a pickle made of good vinegar, in which some white pepper corns, a few cloves, a little mace, and some salt had been boiled. When cold, mix with the pickle a tea-cupful of oil. Put the fish into a pot, and between every piece, put a few slices of onion, and keep the whole well covered with the pickle. In the same

manner salmon may be cabeached; but if taken fresh out of the water, it is liable to break, which it will not do after being kept a few days,

OBS.

ESCABECHE, in Spanish, signifies "Fish Pickle." In the sea-ports of Spain, they escabeche their fish, which they send inland as presents to their friends. The preparation is similar to the dish here mentioned, with the addition of a large portion of garlic and bay leaves. The Spaniards eat it with vinegar and salad, and sometimes stew it lightly.

MUTTON VENISON.

SKIN and bone a loin of mutton, after removing the suet. Put it into a cold stew-pan for one night with the bones around it, and pour over it a pint of red port wine and a quart of water. The next day put it over the fire, together with the bones, the inside next the pan, with one shalot, a little parsley, marjoram, six pepper corns, one blade of mace, and a little lemon peel cut

thin. After stewing two hours, strain the gravy. Return it again, and turn the meat with the fat side downwards in order to brown; which if not sufficiently so, a salamander may be held over it. Serve up with the gravy in the dish.

OBS.

THIS dish is a good imitation of venison, when used with wine and bread sauce, or currant jelly. Young mutton will not answer for this purpose; and indeed, unless it be five or six years old, the colour of the flesh will discover the deception.

MALT WINE.

TAKE of sweet wort, about the strength of table beer, any quantity. To every gallon of wort, put a pound and a half of lump sugar. Boil the liquor for the space of half an hour, and when about the warmth when yest is set on, tun it into a barrel, and to each gallon put two pounds of Malaga raisins a little chopped, two ounces of dissolved isinglass, and one spoonful of yest. Stir the liquor every day with a stick during a fort

night or a month. Keep the bung lightly in till the fermentation ceases, when a gallon of brandy should be put to every sixteen gallons of liquor. Then bung up the cask, and let the wine stand for the space of twelve months, when it may be racked off, or bottled. Some persons put three ounces of hops to every thirty gallons of wort. This wine improves greatly by age.

OBS.

The wine of Portugal, so congenial to the British constitution, is now so heavily taxed, that the middling classes of people may be fairly considered as deprived of its enjoyment. And as every man is desirous of rendering the burdens laid upon him as light as possible, an ingenious gentleman contrived the above wine, of which the basis is malt. For some years, the gentleman enjoyed exclusively to himself this cheap domestic comfort; but now, by the severest law, he is deprived of that enjoyment, by a late additional tax upon malt and raisins. I conceive that the minister learnt this piece of torturing ingenuity, from the sportsman, who, when he means to unkennel a fox,