A HARE SOUP.

TAKE an old hare, and after washing it well from the blood, cut it into pieces, and season with Cayenne pepper and salt. Put the meat into a stew-pan with a small knuckle of real cut into pieces, half a pound of lean ham, six large onions, two heads of celery, a small bunch of pot marjoram, two or three cloves, and four quarts of Stew gently till all the goodnesss of the

water.

meat be drawn out, and strain.

OBS.

ALL Soups should be made over night, as it will give the Cook an opportunity to remove the fat. This is the cheapest and simplest hare soup that can be made, but if expense be not an object, about a pint of red wine may be added a few minutes before the stew-pan is removed from the fire.

A FRICANDEAU.

TAKE a large cutlet from a fillet of veal; and after larding it neatly with fat bacon, put it into a stew-pan with a little water till it become

brown and tender. Into another stew-pan put some carrots, onions, turnips, celery, all-spice, two cloves, and a little pepper. Over these, put some slices of fat bacon; then put in the fricandeau, with some gravy, and let the whole stew till the meat has become quite tender, and imbibed the vegetable juices. To keep up an equal heat, put some fire over the cover of the stew-pan.-Send the fricandeau to the table upon sorrel, stewed in the following manner. Take some handfuls of sorrel, and after being well washed and chopped, put it into a stew-pan with a slice of ham. When sufficiently stewed, give it a gentle squeeze, and add some gravy, a spoonful of mushroom catchup, a tea-spoonful of vinegar, two tea-spoonfuls of lemon pickle, a bit of butter, and a lump of sugar. Stew gently, and after taking out the ham, and chopping the sorrel smooth with a wooden spoon, add a little more gravy, with pepper and salt to the taste.

OBS.

THIS is a palatable and wholesome dish; and as much depends on the sorrel, care must be

taken not to expose it to too much heat, it having a disposition to change colour on the application of too much fire. Under the most careful attention, it will lose much of its green colour. This sour sauce is not confined to the fricandeau, but may be dressed for all kinds of roast meat; in which case, the cookery may be conducted in a much more simple manner.

MOCK TURTLE SOUP.

TAKE a calf's head with the skin on. Scald it to take off the hair. Then boil it in a sufficient quantity of strong gravy, made of beef and veal. When the head is boiled tender, cut it into pieces of about a quarter of an inch square. Strain, and after taking off the fat, put the head to the gravy. Season with Cayenne pepper, black pepper, salt, marjoram, thyme, parsley, and shalot. Simmer for a quarter of an hour. When ready to be served up, add forcemeat balls, yolks of eggs,

and Madeira.

OBS.

THIS is a most diabolical dish, and only fit for the Sunday dinner of a rustic, who is to work the

A

six following days in a ditch bottom. It is the very essence of Pandora's box. So," Get thee behind me, Satan!"

FISH SAUCE TO KEEP A YEAR.

TAKE walnuts of the size fit for pickling. Cut, and pound them in a marble mortar to obtain the juice. To a pint of juice, put a pound of anchovies. Boil till the anchovies are dissolved, and strain through a piece of muslin. Then boil again, and add a quarter of an ounce of mace; half a quarter of an ounce of cloves; some whole white pepper; and seven or eight shalots; a few cloves of garlic, and half a pint of white wine vinegar. Boil all together till the shalots become tender; then strain, and when cold, bottle for use.

OBS.

THE bottles should not exceed in size a quarter of a pint. One large spoonful of this will be sufficient for a common sized boat of melted butter. Take care to strain the sauce carefully before bottling. Housekeepers who reside in the country

should never be without this sauce in their storerooms, on account of its extemporaneous nature, as well as for its long keeping and cheapness. But if they do not choose to take so much trouble, they will find the essence of anchovies a very convenient substitute.

AN EXCELLENT VINEGAR.

TO every gallon of water put a pound of lump sugar. Boil, and skim as long as any scum arises. Pour this sweet water into an open vessel, and when new-milk warm, add some yest rubbed upon a piece of bread. When the fermentation has continued about twenty-four hours, put the liquor into an iron-hooped cask, and place it in the kitchen, or in a place where the sun will have access to it. Lay a piece of tile over the bung hole.

OBS.

THE month of March is the best time for making this vinegar. It will be fit to bottle in about six months.

Place the cask in the

kitchen, in preference to exposing it to the sun.