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SAVOURY SAUCE FOR A ROASTED GOOSE.

A table spoonful of made mustard, half a teaspoonful of Cayenne pepper, and three spoonfuls of port wine. When mixed, pour this (hot,) into the body of the goose, by a slit in the apron, just before sending it up.

OBS.

THIS is a "Secret worth knowing." It wonderfully improves the sage and onion.

SAUCE FOR COLD PARTRIDGE, OR COLD MEAT

OF ANY KIND.

BEAT up the yolk of a hard egg with oil and vinegar. Add a little anchovy liquor, some Cayenne pepper, salt, parsley and shalot, both chopped small.

OBS.

THIS is a good extemporaneous sauce, and of small price. It is excellent for cold lobster.

A CREAM CHEESE.

TAKE equal parts of cream and new milk. Put to it a sufficiency of rennet; when turned, break the curd, and put it into a cloth, where it should remain to drain; after which put it into a mould, open at top and bottom, and gently press it down. Cover the cheese with nettles, and turn it every day. Some use cream alone, and no rennet, but cheeses so made taste too much of butter, and soon grow rancid.

OBS,

IN making cream cheeses; the utmost attention should be paid to the rennet, which ought to be perfectly sweet. A thing seldom attended to.

AN OMELETTE.

FRY some butter in a frying-pan, and, when hot, throw in eight eggs well beaten, and to which there had previously been put some parsley shred fine. When sent up, pour upon the omelette a few spoonfuls of good gravy made hot. Double it over to suit a long dish.

OBS.

By judiciously beating and frothing the eggs, the omelette will improve in lightness. This is an omelette of the simplest nature. Some per

sons recommend scraped ham, chives, and onions to be beat up with the eggs, but these are not agreeable to every palate. Take care not to fry the omelette too much, as that will render it tough.

AN OYSTER OMELETTE.

TAKE six eggs, and when beat up, add the oysters, cleared from the beards, and chopped small. Then add salt, nutmeg, and chopped parsley. Fry in butter, and serve up hot. This omelette may be made more savoury by the addition of some catchup and grated ham, or some strong gravy.

A SALAD SAUCE.

TAKE the yolks of two eggs, boiled hard, a desert spoonful of grated Parmesan cheese, a little made mustard, a desert spoonful of Tarragon

vinegar, and a large spoonful of catchup. When well incorporated, add four spoonfuls of salad oil, and one spoonful of elder vinegar. Beat, so as to incorporate the oil with the other ingredients.

OBS.

THIS mixture must, not be poured upon the lettuce, or vegetables used in the salad, but be left at the bottom, to be stirred up when wanted. This method preserves the crispness of the lettuce. Observe, that the liquid ingredients must be proportioned to the quantity of vegetables used. The Romans had a raw salad, very similar to this, compounded from the Agreste Olus, and made savoury with liquamen, oil, and vinegar. The liquamen was something like our anchovy liquor, but much stronger.

TO BOIL RICE.

AFTER picking the rice, and boiling it a little in salt and water, put it into a sauce-pan, containing a large quantity of boiling water. Let the rice boil till tender, then throw in a pint of

cold water, and pour the whole into the whole into a cullender to drain. When dry it may be served up.

OBS.

THIS is the manner of boiling rice for curries,

or any other purpose.

If carefully done, it

will not stick to the pan, and every grain will

keep in a state of separation.

A FRIED CURRY.

TAKE a chicken; cut it in pieces, and fry it in butter till brown. Take it out, and fry some onions with a bit of butter, and then put them to the chicken, with two spoonfuls of curry powder. Add some thin gravy, just sufficient to cover the chicken, and a little salt. Cover up close, and give a quick boil for a few minutes; take the cover off, and put in the juice of a small lemon. Stew over a slow fire till the gravy become of a proper thickness. Serve up hot.

SAVOURY EGGS.

BOIL any number of eggs hard, and, when

cold, take the yolks and beat them smooth, with

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