which return the soup into the pan, and add to it a sufficient quantity of prepared macaroni, and give it a boil.

TO STEW A LOIN OF MUTTON.

BONE a loin of aged mutton, taking off the skin and the fat. Then stew it in gravy till it become a good brown. Put into the stew-pan, with the mutton, two anchovies, and half a clove of garlic, Stew moderately till the meat is tender. Half an hour before taking up, add a few spoonfuls of port wine, and some catchup. Thicken the sauce with butter and flour.

OBS.

IF well dressed, this is a good looking dish, and in general is approved of. It eats very well with venison sauce.

To STEW A FOWL IN RICE.

TAKE a fowl, and half boil it in a moderate

quantity of water; then put to it a quarter of a pound of rice, with some mace. Stew the fowl till it become very tender. A basin of well seasoned veal broth added during the stewing, will make the dish more savoury.

OBS..

TAKE care to stew the fowl till it become tender; but be careful that it be not so much stewed as to fall in pieces, and lose its form. Perhaps it would be better to boil the rice separately, and pour it upon the fowl when sent up. This is a good Semel-in-Septimana dish, for free-livers..

A MACARONI PIE..

MAKE the paste as for any other pie, and with it line the sides and bottom of a neat earthen or china dish that will bear the fire. Then having some inacaroni that has been boiled in salt and water, (the water well drained from it,) stew it

in a strong meat gravy, and put it at the bottom of the dish, together with some slices of ham; over this put strata of pigeons, partridges, woodcocks, or moorgame, all cut in pieces, together with cocks' combs, and sweetbreads. All these should be parboiled with some slices of ham. Upon them, put truffles, morels, and mushrooms; then another stratum of macaroni with a little butter and grated Parmesan cheese, with some pepper and salt. and salt. Over all, put the remainder of the gravy, and about an equal quantity of cream. Put on the upper crust with a hole in the middle, to be covered with a rose of the same paste. The pie being thus completed, bake it in a gentle oven. When removed from the oven, raise the rose, and pour in some more gravy or cream. Replace the rose, when the dish will be ready for the table.

OBS.

THIS dish was sent to Ignotus from the late The Italians often put sugar

Pope's kitchen.

into their paste.

ANCHOVY SAUCE.

TAKE three anchovies or more; when boned and skinned, chop them very fine, and put them into a pan, with some gravy; thicken with half a pound of butter, and a little flour, shaking it one way over the fire till it become as thick as melted butter should be.

OBS.

THIS sauce is soon prepared, and is not expensive. But what is sold in the shops, under the name of essence of anchovy, when mixed with melted butter, constitutes a fish-sauce of equal goodness,

TO STEW CARP AND TENCH.

SCALE the fish; then dredge them with flour, and fry them in dripping. When fried, put the fish into a stew-pan with some good gravy; a few anchovies; a bunch of thyme; a little mace; some spoonfuls of mushroom catchup; and a small slice of onion. Add some red wine, and thicken with flour and butter.

OBS,

THE present taste is, simply to boil both carp and tench, and to serve them up with plain, or savoury sauce. The Dutch sour-sauce is, per

haps, the best of any, as it does not destroy the flavour of the fish; which is not the case when a high-seasoned sauce is used.

MACARONI.

TAKE of the best pipe macaroni any quantity. Boil it in three quarts of water till it become tender; but not so soft as to lose its shape; then lay it on a sieve to dry, and when nearly so, put it into a sauce-pan with half a pint of good cream, a bit of butter, about the size of a walnut, a little salt, and some spoonfuls of grated Parmesan. cheese. Stew all together, and keep stirring during the whole time, in order that the mixture may have a uniform appearance. As the Parmesan cheese is of a very dry nature, the macaroni will be much improved by a mixture of mild, but fat, Cheshire cheese. When dished up, some