orders all Reynard's retreats to be stopped up early in the morning; so that when the poor animal expects to be safely lodged against his pursuers, he finds his own doors shut against him. Distressed and fatigued, Reynard is now forced to depend upon his own strength, which generally fails him; and in the end he falls a victim to the speed of the hounds, and the ingenuity of the huntsman. De te fabula narratur.

A RUSSIAN SAUCE.

TAKE grated horse-radish four spoonfuls; made mustard two tea-spoonfuls; salt, a saltspoonful: sugar, a tea-spoonful; vinegar as much as will just cover the ingredients.

OBS.

'THIS is a most excellent sauce for all kinds of cold meat, and when added to some melted butter, makes a very good fish-sauce. Ignotus once saw this sauce condescendingly prepared by the hands of a Russian Princess, on which account it is received ino this collection.

MUTTON STEWED.

CUT slices out of the middle part of a leg of mutton; season them with pepper and salt, and put them into a stew-pan; cover the steaks with water, and a little gravy, and add some onions sliced. Let the stew-pan be covered close, and when one side of the steaks is done enough, let them be turned; when a little butter, rolled in flour, should be added.

OBS.

IF stewed beyond twenty minutes, the meat will become hard. This is a very good dish for a private family where a little economy is necessary. Beef be dressed in the same simple

may

way. Shalot, garlic, or catchup, may be added, as the family may think proper.

OYSTER SAUSAGES.

TAKE half a pound of lean mutton; three quarters of a pound of beef suet; half a pint of oysters scalded, and the beards taken off. Chop

all together, and add the yolks of two eggs. Season with salt and pepper. Make this composition into the form of sausages, or oblong cakes, and fry them lightly in the usual way.

OBS.

THIS is a very neat supper dish, and will in general be liked by those who are fond of savoury things. If required, the sausage meat may be put into skins.

TO STEW A DUCK WITH CABBAGE.

BOIL a cabbage over night, and set it to drain. Half roast a duck, and have ready some gravy seasoned with sweet marjoram, thyme, onions, pepper, and salt, and thickened with butter and flour. Put the duck into a stew-pan, with the gravy, and stew it till enough; then have in readiness the cabbage, fried in butter, and put it into When sufficiently heated, serve up,

the pan.

with the duck in the middle.

OBS.

NOTWITHSTANDING this is a good savoury dish,

it contains only a small portion of gout.

E

FISH SAUCE.

TAKE twenty-four anchovies, ten shalots, three heaped spoonfuls of scraped horse-radish, ten blades of mace, a quart of Rhenish wine, or old hock, twelve cloves, half a pint of anchovy liquor, a pint of water, and one lemon sliced. Boil altogether till reduced to a quart, then strain, and add three spoonfuls of walnut catchup.

OBS.

A SPOONFUL of this composition put to a quarter of a pound of melted butter, makes a good and expeditious sauce for any kind of fish. When kept from the air, it will retain its goodness for a considerable time. No housekeeper, who lives in the country, ought to be without it, unless she prefers the essence of anchovy, which may be purchased at the oil shops.

A PARTRIDGE SOUP.

STEW down a knuckle of veal till it become a strong soup. Stuff as many partridges as you think proper with forcemeat, and stew them in the soup till they are perfectly tender; but not so

much as to fall in pieces. The flavour and taste of the soup will be much increased by the addition of all sorts of vegetables, especially celery. Season to the taste. To make the soup very strong, some lean beef may be added to the veal; but before the dish is sent up to the table, the meat must be strained off, and only the partridges suffered to remain in the soup.

OBS..

THIS is one of the dishes that escaped from Pandora's box,

A MACARONI SOUP.

CUT three onions into slices, and put them into a sauce-pan with a piece of butter and a little water; but take care that the onions be not burnt. Keep the onions and butter upon the fire, till they become a little discoloured; then take four anchovies, with two or three fresh-water fish, and a little thyme. Simmer these together a proper time, then add water and Parmesan cheese. up all together, and strain through a sieve; after

Boil