of veal cut small, a slice of lean ham, the above pounded meat, together with all the bones, some white pepper and salt, three table spoonfuls of white bread crumbs, a large onion, in which three cloves have been stuck, and some scraped carrots and celery. Stew these in a sufficient quantity of water, till all the goodness has been drawn from the meat and vegetables. Then strain the soup through a hair sieve, and take off all the fat. Into this soup put the partridge breasts that have hitherto been preserved, and stew them for the space of half an hour, adding some white pepper, and plenty of pounded mace. Thicken with cream and flour, and serve up in a tureen.

OBS.

THIS receipt was brought over from Barbary by a British Officer; and when the English cook thinks proper to add to it grouse or woodcock, then it may be truly said, that cookery has completed the sum of crapulary indulgence.

To stew Lampreys.

THE lampreys being skinned and cleaned, boil them for a short time in salt and water; then

pour the water from them, and put them into a pan, with a bottle of port wine, and some sliced. onions and cloves. Keep them for about an hour over a gentle stove fire. Then pour off the wine, and put to it about half a pint of gravy, with as much butter and flour as will make the sauce of a proper thickness. Add lemon juice, if required. Put all together into a stew-pan, and warm up for the table.

OBS.

THIS is a good but expensive dish, on account of the wine.-As this kind of fish, in many particulars, resembles the eel, it dresses very well when stewed after the same manner'; in which case, a very considerable expense will be saved, and the gourmand not much disappointed. The salt and water has a good effect in discharging the muddy taste that lampreys, eels, and tench, often contract from their situation.

An Omelette.

TAKE seven eggs, and after beating them well, season with pepper and salt; then add a little shalot cut as small as possible, and some shred

parsley. Put into a frying pan a quarter of a pound of butter, and after it has come to boiling heat, throw in the eggs and keep stirring them over a clear fire till the omelette has become thick. After being sufficiently browned on the under-side, double it up, and put it upon a dish, pouring over it a little strong veal gravy.

OBS.

THE Omelette is an extemporaneous dish that admits of great variation in its composition. Some cooks put to the eggs grated ham, chives, onions, fresh mushrooms stewed a little, and shred fine, catchup, &c. with all of which the eggs incorporate very well, and form a savoury dish that in general is well received.

Meringues.

TAKE the whites of five eggs, and after beatng them to a strong froth, add a table-spoonful and a half of refined sugar, finely sifted. Put in the sugar very gently, beating the eggs all the while, but be careful not to beat them too fast. Then having stewed some sugar upon writing

paper, drop the composition upon it, about the size of a pigeon's egg, and over it sift some fine sugar. Immediately after this, send it to the oven, in which it should remain about twenty minutes. When cold, scoop out with a spoon what remains moist, and fill the cavity with any kind of sweetmeat; then join two of the cakes together. Keep in a dry place till used.

OBS.

THIS Constitutes a very elegant sweetmeat. And as Archæus, on all occasions, considers sugar as a very wholesome part of our diet, it will be unreasonable to condemn its use for children, espe cially when combined with acid fruits.

To boil a Ham.

SOAK the ham two days in milk and water; after which, let it gently boil upon the fire, or stove, for the space of eight hours, but with a moderate quantity of water. Add, during the boiling, the coarse parts of any kind of meat, and a few carrots and onions.

OBS.

THIS most excellent method of boiling a ham does not essentially differ from what has been mentioned in a former article. The fresh meat and vegetables have a powerful effect in extracting the salt, and tendering the fibres of the ham, which, by the usual method of boiling, are left salt and hard.

Oyster Sauce

PUT the required number of oysters into a stew-pan, with all their liquor, and a little gravy. Stew for the space of a few minutes, together with an onion sliced, some scraped horse radish, and a few corns of whole pepper. Then take out the oysters, and beard them; put the beards into the stew-pan, with a little more gravy and water, and continue the stewing, in a gentle ́manner, over a slow fire, for about an hour. Strain the liquor, and thicken it with butter and a little flour. After this, put in the oysters, and warm them gently, taking care that when put into the boat, there be a proper proportion between the sauce and the oysters.