When well mixed, add two shalots, shred very fine, a little white pepper, some shred parsley, and a proper quantity of vinegar.

OBS.

THIS is a very good sauce for cold meat; and there is no reason to think it otherwise than as very wholesome, especially when the stomach is not in a state of good digestion.

A Cheshire Sandwich.

TAKE anchovies, Cheshire cheese, and butter, of each equal parts. Made mustard to the taste. Pound in a marble mortar till all the ingredients become well incorporated. Spread a knife pointful of this upon slices of white bread, and between two pieces put a thin slice of ham, or any kind of cold meat. Press together, and with a sharp knife divide the sandwich into mouthfuls.

OBS.

IGNOTUS has, with some difficulty, obtained Archæus's permission to insert this sandwich into his Culina. He, therefore, makes it a condition with those of the fair sex, who delight in sand

wiches, that they will use their interest in preventing the Minister from laying a tax upon them, there being some reason to fear that he means to take them into his budget, with a view to prevent, as much as possible, what he has called an "unnecessary waste of national provision." Whatever morality there may be in such a determination, there is but little policy in it, as it is well known that the Minister gets more by the wine consumed during these repasts, than he possibly could obtain by a tax upon this modern luxury.

Oyster Soup.

TAKE a pound of skate, four flounders, and two middling sized eels. Cut them into picces, and put them into a stew-pan, with a sufficiency of water. Season with mace, an onion stuck with cloves, a head of celery, some sliced parsley roots, white pepper and salt, and a bunch of sweet herbs. After simmering about an hour and a half, strain, and put the liquor into a sauce-pan. Then take any number of oysters, bearded, and beat. them in a marble mortar with the yolks of six.

hard eggs. Season with white pepper, salt, and grated nutmeg; and when the liquor boils, put

the oysters and seasoning into it.

When it becomes as thick as cream, take it from the fire,

and serve it up in a tureen.

OBS.

THIS is a good restorative soup. In the ab sence of fish, a knuckle of veal may be used. When flounders cannot be obtained, perch make a good substitute for both them and the eel.

Veal Broth.

STEW a knuckle of, veal in about a gallon of water, to which put two ounces of rice, or vermicelli, a little salt, and a blade of mace. When the meat has become thoroughly boiled, and the liquor reduced to about one half, it may be sent up to table, with or without the meat.

vermicelli must not be put in at first.

OBS.

But the

IGNOTUS seriously recommends this simple broth to be used by all persons who are in the habit of indulging in rich soups, and highly seasoned

dishes. It will be well received by Archæus, as it will give him time to clear away the gouty particles that those gentlemen have long and abundantly thrown upon him. If the Gourmand did but know the labour he daily imposes upon a faithful old servant, he would now and then give him a few hours of relaxation.

Beef Steaks Rolled.

TAKE the steaks, and after beating them to make them tender, put upon them any quantity of high-seasoned forcemeat, then roll them up, and secure their form by skewering. Fry them in mutton drippings, till they become of a delicate brown, when they should be taken from the fat, in which they had been fried, and put into a stew-pan, with some good gravy, a spoonful of red wine, and some catchup. When sufficiently stewed, serve them up with the gravy and a few pickled mushrooms.

OBS.

THIS dish may be considered as a meal in the service of families in middling life; and as an ad

ditional dish, in opulent ones.

The inside of a

sirloin is the best piece of beef for this purpose,

being extremely tender.

Family Beef.

TAKE a brisket of beef; and after mixing half a pound cf coarse sugar, a quarter of an ounce of salt-petre, two ounces of bay salt, and a pound of common salt, rub the mixture well into the beef; then put it into an earthen pan, and turn it every day. Let the meat remain in this pickle for the space of a fortnight, when it may be boiled and sent up to the table with savoys, or other greens. When cold and cut into slices, it eats well with poivrade sauce.

OBS..

UPON this dish nothing need be said, further than that it is a wholesome family dish, and attended with little expense beyond the original purchase. Archæus says, that this kind of cookery is worthy of imitation, as it would save him a great deal of trouble in his examination of the chyliferous process.