salt. During the time of stewing, skim the surface, and when the chicken, or other meat, has become tender, put to the liquor, now become the gravy, two table-spoonfuls of curry powder, with lemon juice, or vinegar, to the taste. The first in preference. Then boil a few minutes longer, when the dish may be served up. OBS. : THIS favourite dish of the Indies is invariably served up with rice, to the boiling of which the utmost attention must be paid, in order that it may appear delicately white, and every grain in a state of separation. These effects are produced by putting the rice into water, and letting it gently simmer over a slow fire. When it has become sufficiently swelled, add a little cold water. Strain from the water, and serve it up, to be used with the curry. The above is a very mild curry; but if wished to be of a hotter kind, then add Cayenne pepper to the taste. UNDER the udder part of a leg of veal, there is a large piece of meat. From this cut off all A a the fat and skin. Then lard it with fat bacon, and give it a boil for the space of two minutes, only, in order to harden the bacon. Stew the meat gently in some broth, with roots and spices, until it become quite tender. The broth being well skimmed from grease, let it be reduced so as to form a glaze over the fricandeau, which must be sent up to the table upon sorrel, stewed in the following manner. Take five or six handfuls of sorrel, and after washing it well, put it into a stew-pan with a bit of butter. Let it stew for the space of ten minutes, after which, rub it through a fine hair sieve, and put it into a small stow-pan with a very little gravy, some white pepper and salt, and a small lump of sugar. Give it a gentle boil, and after pouring it into a dish, place the fricandeau upon it. OBS. As this dish is a corrector of putrescency, it is much in favour with Archæus. Should the sorrel lose much of its acidity during the stewing, it may be regained by the addition of a little lemon juice or vinegar. Ignotus had it hinted, by a culinary amateur, that partridges, larded and stewed in broth with spices, would make a good. A Green Pease Soup, with Rice. PUT two quarts of old pease into a stew-pan, with some spoonfuls of veal broth, a piece of butter, two or three sliced onions, one carrot, a turnip, and a small head of celery. Stew those together for the space of fifteen minutes, taking care that the ingredients do not burn. Then add, by degrees, the required quantity of good veal broth, till all the vegetables have become so tender as to be capable of being rubbed through a tammy, or a coarse napkin. Season to the taste, and add to the soup, so strained, about two tea-cupfuls of the juice of spinage; but the green-ing is better performed by a large handful of spinage, separately boiled, and rubbed through,, along with the pease and other ingredients. The soup being so far prepared, add to it some spoonfuls of rice boiled very tender; then take five or six yolks of eggs, and after beating them with about half a pint of cream, strain through a sieve to keep out a disagreeable part of the whites. Mix this with the soup, and keep stirring it for.. about half a minute, without ever permitting it to boil, as in that case it would curdle. OBS. THIS is a most excellent soup when prepared by a judicious cook; and being out of the common way, Ignotus is proud of its introduction. . Should it be thought too rich, the egg and cream may be omitted. A Dish, named Common Sense. PROFESSIONAL men have an undoubted right to their hours of relaxation, for, as Esop observes, "If the bow be kept continually bent, it "will in time lose its elasticity." But the misfortune is, the employment of these hours is not always left to those who have the best right to dispose of them, but are expected to be at the disposal of others, who are but imperfectly qualified to form a judgment upon them. Professional men who employ their leisure hours in fiddling, cards, and tea-drinking, usually pass their days without censure; but others who wish to mix utility with their amusements, are sure to bring down a swarm of undiscerning critics. Of this, examples are innumerable. Bishop Hoadley wrote a Play. Dean Swift one day wrote a Sermon ; and on the following day amused himself with "Advice to Servants." Erasmus wrote a Treatise: in praise of "Folly." And a great Chancellor of England amused himself with Dissertations that had no connection with his legal department... Dr. Martin Lister, Physician to Queen Anne, wrote: a Commentary on Apicius's "Art of Cookery." Bishop Warburton, after writing his "Divine Le-gation of Moses," amused himself with a Com-mentary on the Plays of Shakespeare; and Dr. Tucker, Dean of Gloucester, on the days that he could be spared from his sacred duty, employed' himself in writing useful political tracts, that had but, a slender connexion with his profession. Bishop Watson gives up his leisure hours to Che-: mistry, Agriculture, and Planting, retaining at: the same time the duties of his function with be-coming dignity.-Bishop Horsley's leisure hours continue to enlighten the Mathematical world, and Dr. Payley's Anatomical and Physiological: |