if dressed only with butter and salt. To make it neat in appearance, all the strong fibres must be taken out, and the substance beat with a wooden spoon, when in the pan.

A RAGOUT OF OYSTERS.

CHOP a few truffles, fresh mushrooms, shalots, and parsley; put these into a stew-pan with a piece of butter, some good gravy, some of the oyster liquor, and a little white wine. Reduce this sauce to a proper consistence. Then having ready three or four score of oysters, bearded, and gently parboiled, put them to the sauce, to be warmed without boiling.

OBS.

As truffles and fresh mushrooms cannot at all times be obtained, the oysters may be well dressed by making the sauce with a piece of butter rolled in flour, some strong gravy, a few spoonfuls of the oyster liquor, some shalot, and parsley. All kinds of shell fish are wholesome

T

and restorative; oysters in particular. The Romans put a high value upon them; and it appears from Apicius, De Re Coquinaria, that they had a method of transporting them to countries far removed from the sea.

AN OMELETTE.

BEAT up eight eggs with a little cream, chopped parsley, shalots, green onions, or chives, pepper, and salt. Melt a piece of butter in a frying-pan, and when properly heated, pour in the above preparation. Stir till the cake is formed; and when sufficiently browned, put it into a dish, and double it over, to cover the raw appearance of the eggs; or the surface may be browned with a salamander, if intended to be sent up in a round dish.

OBS.

THIS is an excellent omelette, as it consumes but little time in the preparation. The omelette is a dish of great antiquity, and as a proof of its wholesomeness, it is a favourite in almost every

country in Europe. In the composition it admits of great variety, some specimens of which have been already given, and more may be found in a French book of Cookery by M. Massialot.

SOLID SAUSAGES.

-CUT large thin slices of veal.

Season with

pepper, salt, chopped parsley, shalots, mushrooms, scraped ham, and a little mace. Roll the veal into the form of sausages, and put the seasoning in the inside; then tie them up, and stew them slowly with some strong gravy, and a glass of white wine. When enough, put the veal upon a dish, and pour the sauce over it, after being skimmed.

OBS.

THIS is a very palatable dish, and of easy digestion. It is a meal for an economist who prefers table beer to port wine.

TO STEW LOBSTERS, MILD.

WHEN the lobsters are boiled, pick the meat clean from the shells. Take a pint of water, a

little mace, a little whole pepper, and the shells of the lobsters; boil till all the goodness is drawn from the insides of the shells; then strain, and put the liquor into a stew-pan with the flesh of the lobsters, a piece of butter rolled in flour, two spoonfuls of white wine, a little juice of lemon, and some bread crumbs. When sufficiently stewed, serve up in a proper shaped dish..

OBS.

As in this method of stewing a lobster, very little seasoning is put in, I shall consider it as a dish, that, in a medical light, differs very little from the flesh of an undressed lobster. I do therefore recommend it as a restorative, under the restriction as to quantity.

A DUNELM OF CRAB.

BEAT the flesh and the inside of the fish in a marble mortar with some pepper, salt, nutmeg, and crumbs of bread; then add some gravy, and a little wine. Put the whole into a stew-pan, with some butter rolled in flour; and when

thoroughly warmed, add a little vinegar, or lemon

juice.

OBS.

I CANNOT say so much for this dish as I did. for the former one. It seems to wear a gouty complexion.

TO STEW LOBSTERS, SAVOURÝ.

WHEN the lobsters are sufficiently boiled, pick the meat from the shells, and put it into a stew-pan with a little melted butter, and a table spoonful of essence of anchovy; together with pepper, salt, and mace to the taste. When a hen lobster is used, 'the red matter, found in the body, must be dissolved in the melted butter, which will considerably add to the beauty of the dish. It will almost be unnecessary to say, that in consideration of the previous boiling of the lobster, very little heat will be required when in the stew-pan.

OBS.

IGNOTUS has much satisfaction in saying, that this dish will be found highly gratifying to the