ROAST BEEF. Take care that your spit and dripping-pan be very clean; and to prepare your fire according to the size of the joint you have to dress. If it be a sirloin or chump, butter a piece of writing paper, and fasten it on to the back of your meat, with small skewers, and lay it down to a good clear fire, at a proper distance. As soon as your meat is warm, dust on some flour, and baste it with butter; then sprinkle some salt, and at times baste with what drips from it. About a quarter of an hour before you take it up, remove the paper, dust on a little flour, and baste with a piece of butter, that it may go to table with a good froth, but not look greasy. A piece of ten pounds requires about two hours and a half, and others in proportion. Salad and vegetables are eaten with it, also mustard and horseradish.

ROAST CALF'S HEAD. Wash the head very clean, take out the brains, and dry it well with a cloth. Make a seasoning of pepper, salt, nutmeg, and cloves; add a slice of bacon finely minced, and some grated bread. Strew the seasoning over the head, roll it up, skewer and tie it close with tape. Roast and baste it with butter. Make veal gravy thickened with butter rolled in flour, and garnish the edge of the dish with fried brains.

ROAST CALF'S LIVER. Cut a hole in the liver, and stuff it with crumbs of bread, mixed with chopped onions and herbs, salt, pepper, butter, and an egg. Sew up the liver, wrap it up in a veal caul, and roast it. Serve it up with brown gravy, and currant jelly.

ROAST CHEESE. Grate three ounces of fat Cheshire cheese, mix it with the yolks of two eggs, four ounces of grated bread, and three ounces of butter. Beat the whole well in a mortar, with a dessert-spoonful of mustard, and a little salt and pepper. Toast some bread, cut it into proper pieces, lay the above paste thick upon them, and lay them into a Dutch oven covered with a dish till they are hot through. Remove the dish, to let the paste brown a little, and serve it up as hot as possible, immediately after dinner.

ROAST CHICKENS. Being cleaned and trussed, put them down to a good fire. Singe them, dust them with flour, and baste them well with butter. Make gravy of their necks and gizzards, or of beef. Strain the gravy, and pour it into the dish, adding parsley and butter, or egg sauce.

ROAST COLLARED BEEF. Take out the inside meat from a sirloin of beef, sprinkle it with vinegar, and let it hang till the next day. Prepare a stuffing as for a hare, put this at one end of the meat, roll the rest round it, bind it very close, and roast it gently for an hour and three quarters, or a little more or less, proportioned to the thickness. Serve it up with gravy the same as for hare, and with currant jelly.

ROAST COLLARED MUTTON. If a loin of mutton has been collared, take off the fat from the upper side, and the meat from the under side. Bone the joint, season it with pepper and salt, and some shalot or sweet herbs, chopped very small. Let it be rolled up very tight, well tied round, and roasted gently. About an hour and a half will do it. While this is roasting, half boil the meat taken from the under side, then mince it small, put it into half a pint of gravy; and against the time that the mutton is ready, heat this and pour it into the dish when it is served up.

ROAST COLLARED PORK. When a neck of pork has been collared, and is intended for roasting, the bones must be taken out. Strew the inside with bread crumbs, chopped sage, a very little pounded allspice, some pepper and salt, all mixed together. Roll it up very close, bind it tight, and roast it gently. An hour and a half or little more, according to the thickness, will roast it enough. A loin of pork with the fat and kidney taken out and boned, and a forehand of pork boned, are very nice dressed in the same way.

ROAST DUCK. If two are dressed, let one of them be unseasoned, in order to suit the company. Stuff the other with sage and onion, a dessert-spoonful of crumbs, a bit of butter, with pepper and salt. Serve them up with a fine gravy.

ROAST EEL. Take a good large silver eel, draw and skin it, and cut it in pieces of four inches long. Spit them crossways on a small spit, with bay leaves, or large sage leaves between each piece. When roasted, serve up the fish with butter beaten with orange or lemon juice, and some grated nutmeg. Or serve it with venison sauce, and dredge it with pounded carraway seeds, cinnamon, or grated bread.

ROAST FOWL. A large barn-door fowl, well hung, should be stuffed in the crop with sausage meat. The head should be turned under the wing, as a turkey. Serve with gravy in the dish, and bread sauce. Roast fowl in general may be garnished with sausages, or scalded parsley. Egg sauce or bread sauce are equally proper.

ROAST GOOSE. After the fowl is picked, the plugs of the feathers pulled out, and the hairs carefully singed, let it be well washed and dried. Put in a seasoning of shred onion and sage, pepper and salt. Fasten it tight at the neck and rump, and then roast it. Put it first at a distance from the fire, and by degrees draw it nearer, and baste it well. A slip of paper should be skewered on the breast-bone; when the breast is rising, take off the paper, and be careful to serve it before the breast falls, or it will be spoiled by coming flat to the table. Send up a good gravy in the dish, with apple and gravy sauce. For a green goose, gooseberry sauce.

ROAST GRISKIN. Put a piece of pork griskin into a stewpan, with very little more water than will just cover it. Let it boil gradually, and when it has fairly boiled up, take it out. Rub it over with a piece of butter, strew it with a little chopped sage and a few bread crumbs, and roast it in a Dutch oven. It will require doing but a little while.

ROAST HARE. After it is skinned, let it be extremely well washed, and then soaked an hour or two in water. If an old hare, lard it, which will make it tender, as also will letting it lie in vinegar. But if put into vinegar, it should be very carefully washed in water afterwards. Make a stuffing of the liver, with an anchovy, some fat bacon, a little suet, all finely minced; adding pepper, salt, nutmeg, a little onion, some sweet herbs, crumbs of bread, and an egg to bind it all. Then put the stuffing, a pretty large one, into the belly of the hare, and sew it up. Baste it well with milk till half done, and afterwards with butter. If the blood has settled in the neck, soaking the part in warm water, and putting it to the fire, will remove it, especially if the skin be nicked a little with a small knife to let it out. The hare should be kept at a distance from the fire at first. Serve it up with a fine froth, some melted butter, currant-jelly sauce, and a rich gravy in the dish. The ears being reckoned a dainty, should be nicely cleaned and singed. For the manner of trussing a hare or rabbit, see Plate.

ROAST HEART. Take some suet, parsley, and sweet marjoram, chopped fine. Add some bread crumbs, grated lemon peel, pepper, salt, mustard, and an egg. Mix these into a paste, and stuff the heart with it. Whether baked or roasted, serve it up with gravy and melted butter. Baking is best, if it be done carefully, as it will be more regularly done than it can be by roasting. Calf's or bullock's heart are both dressed in the same way.

ROAST LAMB. Lay the joint down to a good clear fire, that will want little stirring; then baste it with butter, and dust on a little flour; after that, baste it with what falls from it; and a little before you take it up baste it again with butter, and sprinkle on a little salt.

ROAST LARKS. Put a dozen larks on a skewer, and tie both ends of the skewer to the spit. Dredge and baste them, and let them roast ten minutes. Take the crumb of a penny loaf, grate it, and put it into a fryingpan, with a little bit of butter. Shake it over a gentle fire till it becomes brown; lay it between the birds on a dish, and pour melted butter over it.

ROAST LEG OF PORK. Choose a small leg of fine young pork, cut a slit in the knuckle with a sharp knife, fill the space with chopped sage and onion, mixed together with a little pepper and salt. When half roasted, score the skin in slices, but do not cut deeper than the outer rind. Eat it with potatoes and apple sauce.

ROAST LOBSTER. When the lobster is half boiled, take it out of the water; and while hot, rub it with butter, and lay it before the fire. Continue basting it with butter till it has a fine froth.

ROAST MUTTON AND LAMB. These require to be well roasted, before a quick clear fire. A small fore quarter of lamb will take an hour and a half. Baste the joint as soon as it is laid down, and sprinkle on a little salt. When nearly done, dredge it with flour. In dressing a loin or saddle of mutton, the skin must be loosened, and then skewered on; but it should be removed before the meat is done, and the joint basted and made to froth up. When a fore quarter is sent to table, the shoulder may be taken off, the ribs a little seasoned with pepper and salt, and a lemon squeezed over them. Serve up the joint with vegetables and mint sauce. For a breast of mutton, make a savoury forcemeat, if the bones are taken out, and wash it over with egg. Spread the forcemeat upon it, roll it up, bind it with packthread, and serve it up with gravy sauce. Or roast it with the bones in, without the forcemeat.

ROAST ONIONS. They should be roasted with all the skins on. They eat well alone, with only salt and cold butter; or with beet root, or roast potatoes.

ROAST PHEASANTS. Dust them with flour, baste them often with butter, and keep them at a good distance from the fire. Make the gravy of a scrag of mutton, a tea-spoonful of lemon pickle, a large spoonful of ketchup, and the same of browning. Strain it, and put a little of it into the dish. Serve them up with bread sauce in a basin, and fix one of the principal feathers of the pheasant in its tail. A good fire will roast them in half an hour. Guinea and pea fowls eat much like pheasants, and are to be dressed in the same way.

ROAST PARTRIDGES. Partridges will take full twenty minutes. Before they are quite done, dredge them with flour, and baste them with fresh butter; let them go to table with a fine froth, and gravy sauce in the dish, and bread sauce in a tureen. The bread sauce should be made as follows. Take a good piece of stale bread, and put it into a pint of water, with some whole pepper, a blade of mace, and a bit of onion: let it boil till the bread is soft; then take out the spice and onion; pour out the water, and beat the bread with a spoon till it is like pap; put in a good piece of butter, and a little salt; set it over the fire for two or three minutes.

ROAST PIG. A sucking pig for roasting, should be put into cold water for a few minutes, as soon as it is killed. Then rub it over with a little rosin finely powdered, and put it into a pail of scalding water half a minute. Take it out, lay it on a table, and pull off the hair as quickly as possible: if any part does not come off, put it in again. When quite clean from hair, wash it well in warm water, and then in two or three cold waters, that no flavour of the rosin may remain. Take off all the feet at the first joint, make a slit down the belly, and take out the entrails: put the liver, heart, and lights to the feet. Wash the pig well in cold water, dry it thoroughly, and fold it in a wet cloth to keep it from the air. When thus scalded and prepared for roasting, put into the belly a mixture of chopped sage, bread crumbs, salt and pepper, and sow it up. Lay it down to a brisk fire till thoroughly dry; then have ready some butter in a dry cloth, and rub the pig with it in every part. Dredge over it as much flour as will lie on, and do not touch it again till it is ready for the table. Then scrape off the flour very carefully with a blunt knife, rub it well with the buttered cloth, and take off the head while it is at the fire. Take out the brains, and mix them with the gravy that comes from the pig. The legs should be skewered back before roasting, or the under part will not be crisp. Take it up when done, and without drawing the spit, cut it down the back and belly, lay it into the dish, mince the sage and bread very fine, and mix them with a large quantity of good melted butter that has very little flour. Pour the sauce into the dish after the pig has been split down the back, and garnish with the ears and the two jaws: take off the upper part of the head down to the snout. In Devonshire it is served up whole, if very small; the head only being cut off to garnish the dish.—Another way. Spit your pig, and lay it down to a clear fire, kept good at both ends: put into the belly a few sage leaves, a little pepper and salt, a little crust of bread, and a bit of butter, then sew up the belly; flour him all over very well, and do so till the eyes begin to start. When you find the skin is tight and crisp, and the eyes are dropped, put two plates into the dripping pan, to save what gravy comes from him: put a quarter of a pound of butter into a clean coarse cloth, and rub all over him, till the flour is clean taken off; then take it up into your dish, take the sage, &c. out of the belly, and chop it small; cut off the head, open it, and take out the brains, which chop, and put the sage and brains into half a pint of good gravy, with a piece of butter rolled in flour; then cut your pig down the back, and lay him flat in the dish: cut off the two ears, and lay one upon each shoulder; take off the under jaw, cut it in two, and lay one on each side; put the head between the shoulders, pour the gravy out of the plates into your sauce, and then into the dish. Send it to table garnished with a lemon.

ROAST PIGEONS. Stuff them with parsley, either cut or whole, and put in a seasoning of pepper and salt. Serve with parsley and butter. Peas or asparagus should be dressed to eat with them.

ROAST PIKE. Clean the fish well, and sew up in it the following stuffing. Grated bread crumbs, sweet herbs and parsley chopped, capers and anchovies, pepper, salt, a little fresh butter, and an egg. Turn it round with the tail in its mouth, and roast it gently till it is done of a fine brown. It may be baked, if preferred. Serve it up with a good gravy sauce.

ROAST PLOVERS. Green plovers should be roasted like woodcocks, without drawing, and served on a toast. Grey plovers may either be roasted, or stewed with gravy, herbs, and spice.

ROAST PORK. Pork requires more doing than any other meat; and it is best to sprinkle it with a little salt the night before you use it, and hang it up; by that means it will take off the faint, sickly taste. When you roast a chine of pork, lay it down to a good fire, and at a proper distance, that it may be well soaked, otherwise it eats greasy and disagreeable. A spare-rib is to be roasted with a fire that is not too strong, but clear; when you lay it down, dust on some flour and baste it with butter: a quarter of an hour before you take it up, shred some sage small; baste your pork; strew on the sage; dust on a little flour, and sprinkle a little salt just before you take it up. A loin must be cut on the skin in small streaks, and then basted; but put no flour on, which would make the skin blister; and see that it is jointed before you lay it down to the fire. A leg of pork is often roasted with sage and onion shred fine, with a little pepper and salt, and stuffed at the knuckle, with gravy in the dish; but a leg of pork done in this manner, parboil it first, and take off the skin; lay it down to a good clear fire; baste it with butter, then shred some sage fine, and mix it with pepper, salt, nutmeg, and bread crumbs; strew this over it the time it is roasting; baste it again with butter, just before you take it up, that it may be of a fine brown, and have a good froth; send up some good gravy in the dish; a griskin roasted in this manner eats finely.

ROAST PORKER'S HEAD. Clean it well, put bread and sage into it as for a young pig, sew it up tight, and put it on a hanging jack. Roast it in the same manner as a pig, and serve it up the same.

ROAST POTATOES. Half boil them first, then take off the thin peel, and roast them of a beautiful brown.

ROAST PULLET. To roast a small hen turkey or a pullet with batter, the bird must first be boned, and filled with forcemeat or stuffing. Then paper it round, and lay it down to roast. When nearly half done, drop off the paper, and baste the bird with a very smooth light batter. When the first basting is dry, baste it again, and repeat this till the bird is nicely crusted over, and sufficiently done. It will require ten minutes or a quarter of an hour longer roasting than a bird of the same size in the common way, on account of its being stuffed with forcemeat. Serve it up with white gravy, or mushroom sauce.

ROAST QUAILS. Quails may be dressed and served up like woodcocks; or dressed with the insides stuffed with sweet herbs and beef suet chopped fine, and mixed with a little spice. They must roast rather a shorter time than woodcocks.

ROAST RUMP OF BEEF. Let it lie in salt for two days, then wash it, and soak it an hour in a quart of claret, and a pint of elder vinegar. Baste it well with the liquor while roasting. Make a gravy of two beef palates cut thin and boiled, and thickened with burnt butter. Add to it mushrooms and oysters, and serve it up hot.

ROAST SIRLOIN. When a sirloin of beef is about three parts roasted, take out the meat from the under side, and mince it nicely. Season it with pepper and salt, and some shalot chopped very small. By the time the beef is roasted, heat this with gravy just sufficient to moisten it. Dish up the beef with the upper side downwards, put the mince in the inside, and strew it with bread crumbs ready prepared. Brown them of a fine colour on a hot salamander over the fire, and then serve up the beef with scraped horseradish laid round it.

ROAST SNIPES. Snipes and land rails are dressed exactly in the same manner as woodcocks, but only require a shorter time in roasting.

ROAST STURGEON. Put the fish on a lark spit, then tie it on a large spit, and baste it constantly with butter. Serve it with a good gravy, an anchovy, a squeeze of Seville orange or lemon, and a glass of sherry.—Another way is, to put into a stewpan a piece of butter rolled in flour, with four cloves, a bunch of sweet herbs, two onions, pepper and salt, half a pint of water, and a glass of vinegar. Stir it over the fire till hot, then let it become lukewarm, and steep the fish in it an hour or two. Butter a paper well, tie it round, and roast it without letting the spit run through. Serve it with sorrel and anchovy sauce.

ROAST SWEETBREADS. Parboil two large ones, and then roast them in a Dutch oven. Use gravy sauce, or plain butter, with mushroom ketchup.

ROAST TONGUE. After well cleaning a neat's tongue, salt it for three days with common salt and saltpetre. This makes an excellent dish, with the addition of a young udder, having some fat to it, and boiled till tolerably tender. Then tie the thick part of one to the thin part of the other, and roast the tongue and udder together. A few cloves should be stuck in the udder. Serve them with good gravy, and currant-jelly sauce. Some people like neats' tongues cured with the root, in which case they look much larger; but otherwise the root must be cut off close to the gullet, next to the tongue, but without taking away the fat under the tongue. The root must be soaked in salt and water, and extremely well cleaned, before it is dressed; and the tongue should be laid in salt a day and a night before it is pickled.

ROAST TURKEY. The sinews of the leg should be drawn, whichever way it is dressed. The head should be twisted under the wing; and in drawing it, take care not to tear the liver, nor let the gall touch it. Put a stuffing of sausage meat; or if sausages are to be served in the dish, a bread stuffing. As this makes a large addition to the size of the fowl, observe that the heat of the fire is constantly to that part, for the breast is often not done enough. A little strip of paper should be put on the bone, to prevent its being scorched while the other parts are roasting. Baste it well, and froth it up. Serve with gravy in the dish, and plenty of bread sauce in a sauce tureen. Add a few crumbs and a beaten egg to the stuffing of sausage meat. Another way. Bone your turkey very nicely, leaving on the pinions, rump, and legs; then take the flesh of a nice fowl, the same weight of bread grated, and half a pound of beef suet, nicely picked; beat these in a marble mortar, season with mace, one clove, pepper, nutmeg, salt beat fine, a little lemon peel shred very small, and the yolks of two eggs; mix all up together very well; then fill all the parts that the bones came out of, and raise the breast to the form it was before the bone was taken out; sew up the skin of the back, and skewer down the legs close as you do a chicken for roasting; spit it and let it be nicely roasted: send good gravy in the dish.

ROAST VEAL. Veal must be well done before a good fire. Cover the fat of the loin and fillet with paper. Stuff the fillet and shoulder in the following manner. Take a quarter of a pound of suet, parsley, and sweet herbs, and chop them fine. Add grated bread, lemon peel, pepper, salt, nutmeg, and an egg. Mix all well together, and put the stuffing safely into the veal. Roast the breast with the caul on: when nearly done, take it off, and baste and dredge the meat. Lay it in the dish, pour a little melted butter over it, and serve it up with salad, boiled vegetables, or stewed celery.

ROAST VENISON. After a haunch of venison is spitted, take a piece of butter and rub all over the fat, dust on a little flour, and sprinkle a little salt: then take a sheet of writing paper, butter it well, and lay over the fat part; put two sheets over that, and tie the paper on with small twine: keep it well basting, and let there be a good soaking fire. If a large haunch, it will take full three hours to do it. Five minutes before you send it to table take off the paper, dust it over with a little flour, and baste it with butter; let it go up with a good froth; put no gravy in the dish, but send it in one boat; and currant jelly melted, in another; or if you have no currant jelly, boil half a pint of red wine with a quarter of a pound of lump sugar, a stick of cinnamon, and a piece of lemon peel in it, to a syrup. The neck and shoulder are dressed the same way; and as to the time, it depends entirely on the weight, and the goodness of your fire: if you allow a quarter of an hour to each pound, and the fire be tolerably kept up, you cannot well err. A breast of venison is excellent dressed in the following way: flour it, and fry it brown on both sides in fresh butter: keep it hot in a dish, dust flour into the butter it was fried in, till it is thick and brown. Keep it stirring that it may not burn; pour in half a pint of red wine, and a quarter of a pound of powdered sugar: stir it and let it boil to a proper thickness. Squeeze in the juice of a lemon, take off the scum very clean, and pour it over your venison, then send it to table.

ROAST WHEAT-EARS. These birds should be spitted sideways, with a vine leaf between each. Baste them with butter, and cover them with bread crumbs while roasting. Ten or twelve minutes will do them. Serve them up with fried bread crumbs in the dish, and gravy in a tureen.

ROAST WILD DUCK. A wild duck or a widgeon will require twenty or twenty-five minutes roasting, according to the size. A teal, from fifteen to twenty minutes; and other birds of this kind, in proportion to their size, a longer or a shorter time. Serve them up with gravy, and lemons cut in quarters, to be used at pleasure.

ROAST WOODCOCKS. Whether for woodcocks or snipes, put a toast of fine bread under the birds while at the fire; and as they are not to be drawn before they are spitted, let the tail drop on the toast while roasting, and baste them with butter. When done, lay the birds on the toast in a dish, and send it warm to the table. A woodcock takes twenty minutes roasting, and a snipe fifteen.

ROBERT SAUCE. Put an ounce of butter into a pint stewpan, and when melted, add to it half an ounce of onion minced very fine. Turn it with a wooden spoon till it takes a light brown colour, and then stir into it a table-spoonful of flour, a table-spoonful of mushroom ketchup, the like quantity of port wine, half a pint of weak broth, and half a tea-spoonful of pepper and salt mixed together. Give them a boil, then add a tea-spoonful of mustard, the juice of half a lemon, and one or two tea-spoonfuls of vinegar, basil, taragon, or burnet vinegar. This sauce is in high repute, and is adapted for roast pork or roast goose.

ROLLS. Warm an ounce of butter in half a pint of milk, put to it a spoonful or more of small beer yeast, and a little salt. Mix in two pounds of flour, let it rise an hour, and knead it well. Make the paste into seven rolls, and bake them in a quick oven. If a little saffron, boiled in half a tea-cupful of milk, be added, it will be a great improvement.

ROLLED BEEF. Soak the inside of a large sirloin in a glass of port wine and a glass of vinegar mixed, for eight and forty hours: have ready a very fine stuffing, and bind it up tight. Roast it on a hanging spit, baste it with a glass of port wine, the same quantity of vinegar, and a tea-spoonful of pounded allspice. Larding it improves the flavour and appearance: serve it with a rich gravy in the dish, with currant jelly and melted butter in tureens. This article will be found very much to resemble a hare.

ROLLED BREAST OF VEAL. Bone it, take off the thick skin and gristle, and beat the meat with a rolling-pin. Season it with herbs chopped very fine, mixed with salt, pepper, and mace. Roll the meat in some thick slices of fine ham, or in two or three calves' tongues of a fine red, first boiled an hour or two and peeled. Bind the meat up tight in a cloth, and tie it round with tape. Simmer it over the fire for some hours, in a small quantity of water, till it is quite tender. Lay it on the dresser with a board and weight upon it till quite cold. Then take off the tape, and pour over it the liquor, which must be boiled up twice a week, or it will not keep. Pigs' or calves' feet boiled and taken from the bones, may be put in or round the veal. The different colours placed in layers look well when cut. Boiled yolks of eggs, beet root, grated ham, and chopped parsley, may be laid in different parts to encrease the variety, and improve the general appearance.

ROLLED LOIN OF MUTTON. Hang the joint up till tender, and then bone it. Lay on a seasoning of pepper, allspice, mace, nutmeg, and a few cloves, all in fine powder. Next day prepare a stuffing as for hare, beat the meat with a rolling-pin, cover it with the stuffing, roll it up tight and tie it. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan. Flour the meat, and put it in likewise. Stew it till almost ready, and add a glass of port, an anchovy, some ketchup, and a little lemon pickle. Serve it in the gravy, and with jelly sauce. A few mushrooms are a great improvement; but if to eat like hare, these must not be added, nor the lemon pickle.

ROLLED NECK OF PORK. Bone it first, then put over the inside a forcemeat of chopped sage, a very few crumbs of bread, salt, pepper, and two or three berries of allspice. Then roll the meat up very tight, place it at a good distance from the fire, and roast it slowly.

ROLLED STEAKS. Cut a large steak from a round of beef, spread over it a forcemeat, such as is made for veal, roll it up like collared eel, and tie it up in a cloth. Boil it an hour and a half, and when done enough, cut it into slices. Prepare a rich gravy, a little thickened, and pour over the steaks.

ROMAN CEMENT. To make a mortar for outside plastering, or brick-work, or to line reservoirs, so as no water can penetrate it, mix together eighty-four pounds of drifted sand, twelve pounds of unslaked lime, and four pounds of the poorest cheese grated through an iron grater. When well mixed, add enough hot water, not boiling, to make it into a proper consistence for plastering, such a quantity of the above as is wanted. It requires very good and quick working. One hod of this mortar will go a great way, as it is to be laid on in a thin smooth coat, without the least space being left uncovered. The wall or lath work should be first covered with common hair mortar well dried. Suffolk cheese will be found to make the best cement.

ROOK PIE. Skin and draw some young rooks, cut out the backbones, and season with pepper and salt. Lay them in a dish with a little water, strew some bits of butter over them, cover the dish with a thick crust, and bake it well.

ROSE WATER. When the roses are full blown, pick off the leaves carefully, and allow a peck of them to a quart of water. Put them in a cold still over a slow fire, and distil it very gradually. Bottle the water, and cork it up in two or three days.

ROT IN SHEEP. When sheep are newly brought in, it will preserve their health to give them a table-spoonful of the juice of rue leaves, mixed with a little salt. If they are in danger of the rot, this mixture may be repeated every week or oftener, as the case requires.

ROUND OF BEEF. Cut out the bone first, then skewer and tie up the beef to make it quite round. Salt it carefully, and moisten it with the pickle for eight or ten days. It may be stuffed with parsley, if approved; in which case the holes to admit the parsley must be made with a sharp-pointed knife, and the parsley coarsely cut and stuffed in tight. When dressed it should be carefully skimmed as soon as it boils, and afterwards kept boiling very gently.

ROUT CAKES. To make rout drop-cakes, mix two pounds of flour with one pound of butter, one pound of sugar, and one pound of currants, cleaned and dried. Moisten it into a stiff paste with two eggs, a large spoonful of orange-flower water, as much rose water, sweet wine, and brandy. Drop the paste on a tin plate floured, and a short time will bake them.

ROYAL CAKES. Put into a saucepan a quarter of a pint of water, a piece of butter half the size of an egg, two ounces of fine sugar, a little grated lemon peel, and a little salt. When it has boiled about half a minute, stir in by degrees four spoonfuls of flour, keeping it constantly stirring all the time, till it becomes a smooth paste, pretty stiff, and begins to adhere to the saucepan. Then take it off the fire, and add three eggs well beaten, putting them in by degrees, and stirring the paste all the time to prevent its being lumpy. Add a little orange-flower water, and a few almonds pounded fine. Make it into little cakes, and bake them upon a sheet of tin well buttered. Half an hour will bake them in a moderate oven.

ROYAL PUNCH. Take thirty Seville oranges and thirty lemons, quite sound, and pare them very thin. Put the parings into an earthen pan, with as much rum or brandy as will cover them. Cover up the pan, and let them stand four days. Take ten gallons of water, and twelve pounds of lump sugar, and boil them. When nearly cold, put in the whites of thirty eggs well beaten, and stir it and boil it a quarter of an hour. Strain it through a hair sieve into an earthen pan, and let it stand till next day. Then put it into a cask, strain the spirit from the parings of the oranges and lemons, and add as much more to it as will make it up five gallons. Put it into the cask with five quarts of Seville orange juice and three quarts of lemon juice. Stir it all together with a cleft stick, and repeat the same once a day for three successive days: then stop it down close, and in six weeks it will be fit to drink.

RUFFS AND REEVES. These are to be trussed and skewered the same as snipes and quails. Place bars of bacon over them, roast them in about ten minutes, and serve with a good gravy in the dish.

RUMP OF BEEF. Take a rump of beef, or about eight pounds of the brisket, and stew it till it is quite tender, in as much water as will cover it. When sufficiently done, take out the bones, and skim off the fat very clean. To a pint of the liquor, add the third part of a pint of port wine, a little walnut or mushroom ketchup, and some salt. Tie up some whole white pepper and mace in a piece of muslin, and stew all together for a short time. Have ready some carrots and turnips boiled tender and cut into squares, strew them upon the beef, putting a few into the dish. Truffles and morels may be added, or artichoke bottoms.

RUMP SOUP. Two or three rumps of beef will make a stronger soup, and of a far more nourishing quality, than a larger quantity of meat without them. It may be made like gravy soup, and thickened and flavoured in any way that is most approved.

RUMP STEAKS. The best steaks are those cut from the middle of a rump of beef, that has been killed at least four days in moderate weather, and much longer in cold weather, when they can be cut about six inches long, four inches wide, and half an inch thick. Do not beat them, unless you suspect they will not be tender. Take care to have a very clear brisk fire, throw on it a little salt, make the gridiron hot, and set it slanting, to prevent the fat from dropping into the fire, and making a smoke. It requires more practice and care than is generally supposed to do steaks to a nicety; and for want of these little attentions, this very common dish, which every body is supposed capable of dressing, seldom comes to table in perfection. It may be underdone or thoroughly done, as happens to be preferred. It is usual to put a table-spoonful of ketchup into a dish before the fire, with a little minced shalot. In broiling, turn the steak with a pair of meat tongs, and it will be done in about ten or fifteen minutes. Rub a bit of butter over it, and send it up quite hot, garnished with pickles, and scraped horseradish.—If onion gravy is to be added, prepare it in the following manner. Peel and slice two large onions, put them into a stewpan with two table-spoonfuls of water, cover the stewpan close, and set it on a slow fire till the water has boiled away, and the onions have got a little browned. Then add half a pint of good broth, or water with a large spoonful of ketchup, and boil the onions till they are quite tender. Strain off the liquor, and chop them very fine. Thicken the broth with butter rolled in flour, and season it with mushroom ketchup, pepper and salt. Put the onion into it, let it boil gently for five minutes, and pour it over the broiled steak. Good beef gravy, instead of broth, will make the sauce superlative.—If a cold rump steak is to be warmed up, lay it in a stewpan, with a large onion cut in quarters, six berries of allspice, and six of black pepper. Cover the steak with boiling water, let it stew gently for an hour, thicken the liquor with butter rolled in flour, shake it well over the fire for five minutes, and it is ready. Lay the steaks and onion on a dish, and pour the gravy over them through a sieve.

RUSKS. Beat seven eggs well, and mix them with half a pint of new milk, in which four ounces of butter have been previously melted. Add a quarter of a pint of yeast, and three ounces of sugar, and put them by degrees into as much flour as will make a very light paste, rather like a batter, and let it rise before the fire half an hour. Then add some more flour, to make it a little stiffer, but not much. Work it well, and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold, slice them the thickness of rusks, and put them into the oven to brown a little. The cakes when first baked, eat deliciously buttered for tea; or made with carraways, they eat well cold.

RUSSIAN SAUCE. To four spoonfuls of grated horseradish, put two tea-spoonfuls of patent mustard, a little salt, one tea-spoonful of sugar, and a sufficient quantity of vinegar to cover the ingredients. This sauce is used for cold meat, but makes a good fish sauce, with the addition of melted butter.

RUST. To prevent iron and steel from rusting, mix with fat oil varnish, at least half, or at most four fifths of its quantity of highly rectified spirits of turpentine. This varnish must be lightly and evenly applied with a sponge; after which the article is left to dry in some situation not exposed to dust. Articles thus varnished retain their metallic lustre, and do not contract any spots of rust. This varnish may also be applied to copper, of which it preserves the polish and heightens the colour.



S.

SACK CREAM. Boil a pint of raw cream, the yolk of an egg well beaten, two or three spoonfuls of white wine, sugar, and lemon peel. Stir it over a gentle fire till it be as thick as rich cream, and afterwards till it becomes cold. Then serve it in glasses, with long pieces of dry toast.

SACK DUMPLINS. Grate the crumb of two penny rolls, add three quarters of a pound of suet cut small, three quarters of a pound of currants washed clean, a grated nutmeg, a little sugar, the yolks of eight eggs, and two wine glasses of sack. Make the paste into dumplins of a moderate size, tie them in cloths, and boil them two hours. Melted butter for sauce, with white wine and sugar.

SACK MEAD. To every gallon of water put four pounds of honey, and boil it three quarters of an hour, taking care to skim it. To every gallon add an ounce of hops; then boil it half an hour, and let it stand till the next day. Put it into a cask, and to thirteen gallons of the liquor add a quart of brandy. Stop it lightly till the fermentation is over, and then bung it up close. A large cask should be suffered to stand a year.

SACKS OF CORN. Seeds, and various kinds of grain, are liable to damage when kept in sacks or bins, from the want of being sufficiently aired. Make a small wooden tube nearly the length of the sack, closed and pointed at one end, and perforated with holes about an inch asunder, nearly two thirds of its length from the point end. Then at the other end fasten a leather tube, and thrust it into the corn to the bottom of the sack. Put the pipe of a pair of bellows into the leather tube, and blow into it, so that the air may be diffused among the corn throughout the holes of the wooden tube. If corn be thus treated every other day after it is first put into sacks, it will prevent the damp sweats which would otherwise injure it, and it will afterwards keep sweet with very little airing.

SADDLE OF MUTTON. When it has been well kept, raise the skin, and then skewer it on again. Take it off a quarter of an hour before serving, sprinkle on some salt, baste and dredge it well with flour. The rump should be split, and skewered back on each side. The joint may be cut large or small, according to the company: the latter is the most elegant. Being broad, it requires a high and strong fire.

SAFFRON CAKE. Take a quarter of a peck of fine flour, a pound and a half of fresh butter, a quarter of an ounce of mace and cinnamon together, beat fine, and mix the spice in the flour. Set on a quart of milk to boil, break the butter in, and stir it till the milk boils; take off all the butter, and a little of the milk; mix with the flour a pound of sugar beat fine, a penny-worth of saffron made into a tincture; take a pint of yeast that is not bitter, and stir it well into the remainder of the milk; beat up six eggs very well, and put to the yeast and milk, strain it to the flour, with some rose-water, and the tincture of saffron; beat up all together with your hands lightly, and put it into a hoop or pan well buttered. It will take an hour and a half in a quick oven. You may make the tincture of saffron with the rose-water.

SAGE is raised from seed, or from slips. To have it at hand for winter it is necessary to dry it; and it ought to be cut for this purpose before it comes out into bloom, as indeed is the case with all other herbs.

SAGE CHEESE. To make this kind of cheese, bruise the tops of young red sage in a mortar, with some leaves of spinach, and squeeze out the juice. Mix it with the rennet in the milk, more or less, according as the taste and colour may be preferred. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above one vat. Press it eight or ten hours, salt and turn it every day.

SAGO. To prevent the earthy taste, soak it an hour in cold water; pour off the water, and wash it well. Then add more, and simmer it gently till the berries are clear, with lemon peel and spice, if approved. Add wine and sugar, and boil all up together.—If intended for the sick, or those whom disease has left very feeble, boil a teacupful of washed, sago in a quart of water, and a taste of lemon peel. When thickened, grate in some ginger, and add half a pint of raisin wine, some brown sugar, and two spoonfuls of Geneva: boil all up together.

SAGO MILK. Cleanse the sago as in the former article, and boil it slowly in new milk. It swells so much, that a small quantity will be sufficient for a quart; and when done, it will be diminished to about a pint. It requires no sugar or flavouring.

SAGO PUDDING. Boil a pint and a half of new milk, with four spoonfuls of sago nicely washed and picked; then add lemon peel, cinnamon, and nutmeg. Sweeten the pudding, mix in four eggs, put a paste round the dish, and bake it slowly.

SAIL CLOTH. The old mode of painting canvas was to wet it, and prime it with Spanish brown. Then to give it a second coat of a chocolate colour, made by mixing Spanish brown and black paint; and lastly, to finish it with black. This was found to harden to such a degree as to crack, and eventually to break, the canvas, and so to render it unserviceable in a short time. The new method, which is greatly superior, is to grind ninety-six pounds of English ochre with boiled oil, and to add sixteen pounds of black paint, which mixture forms an indifferent black. A pound of yellow soap, dissolved in six pints of water over the fire, is mixed while hot, with the paint. This composition is then laid upon the canvas, without being wetted as formerly, and as stiff as can conveniently be done with a brush, so as to form a smooth surface. Two days afterwards, a second coat of ochre and black is laid on, with a very small portion of soap; and allowing this coat an intermediate day for drying, the canvas is then finished with black paint as usual. Three days being then allowed for it to dry and harden, it does not stick together when taken down, and folded in cloths of sixty or seventy yards each.

SALAD MIXTURE. Salad herbs should be gathered in the morning, as fresh as possible, or they must be put into cold spring water for an hour. Carefully wash and pick them, trim off all the dry or cankered leaves, put them into a cullender to drain, and swing them dry in a coarse clean napkin. Then pound together the yolks of two hard eggs, an ounce of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, four drams of minced shalots, one dram of celery seed, one dram of cress seed, and half a dram of cayenne. Add by degrees a wine glass of salad oil, three glasses of burnet, and three of tarragon vinegar. When thoroughly incorporated, set it over a very gentle fire, and stir it with a wooden spoon till it has simmered to the consistence of cream. Then pass it through a tammis or fine sieve, and add it to the salad.

SALAD SAUCE. Mix two yolks of eggs boiled hard, as much grated Parmesan cheese as will fill a dessert-spoon, a little patent mustard, a small spoonful of tarragon vinegar, and a large one of ketchup. Stir them well together, then put in four spoonfuls of salad oil, and one spoonful of elder vinegar, and beat them up very smooth.

SALADS. Cold salads are proper to be eaten at all seasons of the year, but are particularly to be recommended from the beginning of February to the end of June. They are in greater perfection, and consequently more powerful, during this period, than at any other, in opening obstructions, sweetening and purifying the blood. The habit of eating salad herbs tends considerably to prevent that pernicious and almost general disease the scurvy, and all windy humours which offend the stomach. Also from the middle of September till December, and during the winter, if the weather be mild and open, all green herbs are wholesome, and highly beneficial. It is true that they have not so much vigour in the winter season, nor are they so medicinal as in the spring of the year; yet those which continue fresh and green, will retain a considerable portion of their natural qualities; and being eaten as salads, with proper seasoning, they will operate much in the same way as at other periods of the year. It is a necessary consequence of cold weather, that the heat of the body is driven more inward than in warm weather, as the cold of the atmosphere repels it from the surface. Hence arises an appetite for strong and solid food, and strong drinks, which for want of temperance and care, lays the foundation for diseases that commonly make their appearance in the summer following. Eating freely of salads and other vegetables in the winter, will prevent in a great treasure these ill effects; and if properly seasoned and prepared, they will warm the stomach, and be found exhilarating. The effect produced is in unison with all the operations of the human constitution, while the use of strong stimulants excites to unnatural action, which is soon succeeded by a cold and chilling languor. Green herbs in winter are much more beneficial than is generally imagined; they are particularly salutary to aged persons, and such as are subject to stoppages, or shortness of breath. In this case, instead of an onion, a clove of garlic may be put into the salad, which is a preferable way of eating it. This will open and warm the stomach, and give a general glow to the whole system.—The following are the principal herbs used as salads. Basil, balm, borage, burnet, celery, chervil, colewort, coriander, corn-salad, cresses, endive, French fennel, lettuce, mint, mustard, nasturtiums, nettle-tops, parsley, pennyroyal, radishes, rape, sage, sorrel, spinage, tarragon, and water-cresses. Onions, both young and full grown, shalots, garlic, and chives, are all used as seasoning to salads. Red beet-root, boiled and cold, is often sliced into them. Several of these herbs are very little in use as salads, but there are none of them that may not be recommended as good for the purpose. The usual salads are too much limited to what is specifically called small salading, lettuce, celery, and endive. These are all excellent in their kind, but to prefer them to the exclusion of every thing else, is a mere prejudice. With a wish therefore to counteract it, and to provide a larger assortment of wholesome salads, the following particulars are given, with directions for preparing several different dishes of this description. In general it may be proper to observe, that salads of all kinds should be very fresh; or if not immediately procured in this state, they may be refreshed by being put into cold spring water. They should be very carefully washed and picked, and drained quite dry in a clean cloth. In dressing lettuce, or small herbs, it is best to arrange them, properly picked and cut, in the salad dish; then to mix the sauce in something else, and pour it to the salad down the side of the dish, so as to let it run to the bottom, and not to stir it up till used at table. This preserves the crispness of the salad, which is one of its principal delicacies. With celery and endive the sauce should be poured upon them, and the whole well stirred together to mix it equally. Lettuce, endive, and celery, may be eaten with salt only; and if well chewed, as all salads ought to be, they often agree better than when mixed with seasonings. If mustard in salad sauces occasion sickness, or otherwise disagrees, cayenne pepper will often prove an excellent substitute.—The following salads are remarkably wholesome, and have a cooling and salutary effect upon the bowels. 1. Take spinage, parsley, sorrel, lettuce, and a few onions. Then add oil, vinegar, and salt, to give it a high taste and relish, but let the salt rather predominate above the other ingredients. The wholesomest way of eating salads is with bread only, in preference to bread and butter, bread and cheese, or meat and bread; though any of these may be eaten with it, when the salad is seasoned only with salt and vinegar. It is not advisable to eat butter, cheese, or meat with salads, or any thing in which there is a mixture of oil. All fat substances are heavy of digestion, and to mix such as disagree in their nature, is to encrease this evil to a degree that the stomach can hardly overcome. 2. Prepare some lettuce, spinage tops, pennyroyal, sorrel, a few onions, and some parsley. Then season them with oil, vinegar, and salt. 3. Another salad may be made of lettuce, sorrel, spinage, tops of mint, and onions, seasoned as before. 4. Take spinage, lettuce, tarragon, and parsley, with some leaves of balm. Or sorrel, tarragon, spinage, lettuce, onions, and parsley. Or tops of pennyroyal, mint, lettuce, spinage, sorrel, and parsley. Or lettuce, spinage, onions, pennyroyal, balm, and sorrel. Or sage, lettuce, spinage, sorrel, onions, and parsley; seasoned with salt, oil, and vinegar. 5. Make a salad of pennyroyal, sage, mint, balm, a little lettuce, and sorrel; seasoned with oil, vinegar, and salt. This is an excellent warming salad, though the above are all of an exhilarating tendency. 6. Mix some lettuce, sorrel, endive, celery, spinage, and onions, seasoned as above. 7. Take the fresh tender leaves of cole wort, or cabbage plants, with lettuce, sorrel, parsley, tarragon, nettle tops, mint, and pennyroyal; and season them with salt, oil, and vinegar. If highly seasoned, this is a very warm and relishing salad. 8. For winter salad, take some tender plants of colewort, sorrel, lettuce, endive, celery, parsley, and sliced onions; and season them as before. 9. Another winter salad may be made of lettuce, spinage, endive, celery, and half a clove of garlic. Season it well with oil, vinegar, and salt. This salad is very warming and wholesome. All these aromatic herbs are particularly proper for phlegmatic and weakly persons, as they have the property of warming the stomach, and improving the blood. To supply the want of oil in salads, make some thick melted butter, and use it in the same proportion as oil. Some sweet thick cream is a still better substitute, and will do as well as oil, especially as some persons have an aversion to oil. Cream also looks well in salads. A good salad sauce may be made of two yolks of eggs boiled hard, mixed with a spoonful of Parmesan cheese grated, a little patent mustard, a spoonful of tarragon vinegar, and a larger one of ketchup. When stirred well together, add four spoonfuls of salad oil, and one of elder vinegar, and beat them up very smooth. It is very common in France, amongst all classes of people, to dress cauliflowers and French beans to eat cold, as salads, with a sauce of oil, vinegar, salt, and pepper. In some parts of France, raw salads, composed entirely of herbs growing wild in the fields, are in frequent use; and for distinction sake, are called rural salads. The English, who are not so fond of pungent flavours, are in the habit of substituting sugar instead of pepper and salt, where oil is not used, in order to soften the asperity of the vinegar.

SALMAGUNDY. This is a beautiful small dish, if in a nice shape, and the colours of the ingredients be properly varied. For this purpose chop separately the white part of cold chicken or veal, yolks of eggs boiled hard, the whites of eggs, beet root, parsley, half a dozen anchovies, red pickled cabbage, ham and grated tongue, or any thing well flavoured and of a good colour. Some people like a small proportion of onion, but it may be better omitted. A saucer, large teacup, or any other base, must be put into a small dish; then make rows round it wide at the bottom, and growing smaller towards the top, choosing such ingredients for each row as will most vary the colours. At the top, a little sprig of curled parsley may be stuck in; or without any thing on the dish, the salmagundy may be laid in rows, or put into the half-whites of eggs, which may be made to stand upright by cutting off a little bit at the round end. In the latter case, each half egg receives but one ingredient. Curled butter and parsley may be put as garnish between.

SALMON. If fresh and good, the flesh will be of a fine red, the gills particularly; the scales very bright, and the whole fish stiff. When just killed there is a whiteness between the flakes, which gives great firmness; by keeping, this melts down, and the fish is more rich. The Thames salmon bears the highest price; that caught in the Severn is next in goodness, and by some it is preferred. Those with small heads, and thick in the neck, are best.

SALMON AU COURT-BOUILLON. Scale and clean a fresh salmon very well, score the sides deep, to take the seasoning; take of mace and cloves, and white pepper, a quarter of an ounce each, a small nutmeg, and an ounce of salt; beat these very fine in a mortar; cut a little lemon peel fine, and shred some parsley, mix all together, and season the fish inside and out; then work up near a pound of butter in flour, and fill up the notches; the rest put into the belly of the fish; lay it in a clean cloth or napkin, roll it up, and bind it round with packthread, lay it into a fish-kettle, and put to it as much white wine vinegar, and water in an equal quantity, as will be sufficient to boil it in. Set it over a good charcoal fire, and when you think it is enough, draw it off your stove, so that it may but just simmer. Fold a clean napkin the length of your dish the fish is to go up in; take up the fish, unbind it, and lay it on the napkin. Garnish your dish with picked raw parsley, and horseradish. Send plain butter in a bason, and shalots chopped fine, and simmered in vinegar in a boat.

SALMON A LA BRAISE. Clean a middling salmon, take the flesh of a tench, or a large eel, and chop it very fine, with two anchovies, a little lemon peel shred, pepper, salt, nutmeg, and a little thyme and parsley; mix all together with a good piece of butter, put into the belly of the fish, and sew it up; put it into an oval stew-pan that will just hold it; brown about half a pound of fresh butter, and put to it a pint of fish broth, and a pint and a half of white wine; pour this over your fish; if it does not cover it, add some more wine and broth; put in a bundle of sweet herbs, and an onion, a little mace, two or three cloves, and some whole pepper tied up in a piece of muslin: cover it close, and let it stew gently over a slow fire. Before it is quite done, take out your onion, herbs, and spice; then put in some mushrooms, truffles, and morels, cut in pieces; let them stew all together, till the salmon is enough; take it up carefully, take off all the scum, and pour your sauce over. Garnish with horseradish, barberries, and lemon. Either of these is a fine dish for a first course.

SALMON PIE. Make puff paste, and lay over your dish; clean and scale a middling piece of salmon; cut it into three or four pieces, according to the size of your dish, and season it pretty high with mace, cloves, pepper, and salt; put some butter at the bottom, and lay in the salmon; take the meat of a lobster cut small, and bruise the body with an anchovy; melt as much butter as you think proper, stir the lobster into it, with a glass of white wine, and a little nutmeg; pour this over the salmon, lay on the top crust, and let it be well baked.

SALOOP. Boil together a little water, wine, lemon peel, and sugar. Mix in a small quantity of saloop powder, previously rubbed smooth with a little cold water. Stir it all together, and boil it a few minutes.

SALT. The properties of common salt are such as to render it an article of the greatest importance in the preparation of food, and in the preservation of health. If salt be withheld for any length of time, diseases of the stomach become general, and worms are gendered in the bowels, which are removed with great difficulty. In Ireland, salt is a well-known common remedy for bots in the horse; and among the poor people, a dose of common salt is esteemed a sufficient cure for the worms. It is supposed by some medical men, that salt furnishes soda to be mixed with the bile: without this necessary addition, the bile would be deprived of the qualities necessary to assist in the operation of digestion. One of the greatest grievances of which the poor man can complain is the want of salt. Many of the insurrections and commotions among the Hindoos, have been occasioned by the cruel and unjust monopolies of certain unworthy servants of the East India Company, who to aggrandize their own fortunes have oftentimes bought up, on speculation, all the salt in the different ports and markets, and thus have deprived the ingenious but wretched natives of their only remaining comfort, salt being the only addition they are usually enabled to make to their poor pittance of rice. Many of the poor in England, previously to the late reduction especially, have loudly lamented the high price of salt, which thousands are in the habit of using as the only seasoning to their meal of potatoes. Salt is also of the greatest use in agriculture. From one to two bushels makes fine manure for an acre of land, varied according to the quality of the soil. This answers better than almost any other compost. The Chinese have for ages been accustomed to manure their fields by sprinkling them with sea water. The Persians sprinkle the timber of their buildings with salt, to prevent them from rotting. It is used in Abyssinia instead of money, where it passes from hand to hand, under the shape of a brick, worth about eighteen pence. In feeding of cattle, it is also found to be highly beneficial. A nobleman who purchased two hundred Merino sheep in Spain, attributes the health of his flock principally to the constant use of salt. These sheep having been accustomed to that article in their native land, it was thought necessary to supply them with it, especially in this damp climate, and in the rich pastures of some parts of this country. A ton of salt is used annually for every thousand sheep: a handful is put in the morning on a flat stone or slate, ten of which, set a few yards apart, are sufficient for a hundred sheep. This quantity is given twice a week. Out of a flock of nearly a thousand, there were not ten old sheep that did not readily take it, and not a single lamb which did not consume it greedily. Salt is likewise a preventive of disorders in stock fed with rank green food, as clover or turnips, and it is deemed a specific for the rot. Horses and horned cattle are also very fond of salt: the cow gives more milk, and richer in quality, when salt is mixed with her food. The wild beasts of the American forests leave their haunts at certain seasons, and travel in company to various places where salt is to be found. There they lick the ground on which the salt lies, or which is strongly impregnated by it. Cattle fed on grass which grows on the sea shore, are always fatter and in better condition, than those which graze on in land-pastures. Considering its various uses in agriculture, as an article of food, and as a preservative from putrefaction, salt may be pronounced one of the most generally useful and necessary of all the minerals; and it is truly lamentable, that in almost all ages and countries, particularly in those where despotism prevails, this should be one of those necessaries of life, on which the most heavy taxes are imposed. Bay salt is a kind of brownish impure salt, obtained in France, Italy, and other countries, by evaporating sea water in pits. The principal part of bay salt sold in this country is however of home manufacture, being a coarse grained chrystalized salt, made dirty by powdered Turkey umber, or some such colouring material, to give it the appearance of a foreign article. The only utility which this salt appears to possess, beyond that of the common fine-grained salt usually found in the shops, is that it dissolves more slowly by moisture, and therefore is better calculated for salting of fish, and other animal substances, which cannot be wholly covered with brine. Basket salt is made from the water of the salt springs in Cheshire and other places. It differs from the common brine salt in the fineness of the grain, as well as on account of its whiteness and purity. It is principally used at table.

SALT BEEF. Great attention is requisite in salting meat; and in the country, where large quantities are often cured, this is of particular importance. Beef and pork should be well sprinkled, and a few hours afterwards hung to drain, before it is rubbed with the salt. This method, by cleansing the meat from the blood, serves to keep it from tasting strong. It should be turned every day; and if wanted soon, it should be rubbed daily. A salting tub or lead may be used, and a cover to fit close. Those who use a good deal of salt meat will find it answer well to boil up the pickle, and skim it clean; and when cold, pour it over meat that has been sprinkled and drained.—To salt beef red, which is extremely good to eat fresh from the pickle, or to hang to dry, choose a piece of the flank, or any part that has but little bone. Sprinkle it, and let it drain a day. Then rub it with common salt, bay salt, and a small proportion of saltpetre, all in fine powder. A few grains of cochineal may be added. Rub the pickle into the meat every day for a week, and afterwards turning it only will be sufficient. It will be excellent in about eight days; and in sixteen days it may be drained from the pickle. Smoke it at the mouth of the oven, when heated with wood, or send it to the baker's; a few days will be sufficient to smoke it. A little of the coarsest sugar added to the salt, will be an improvement. Red beef boiled tender, eats well with greens or carrots. If it is to be grated as Dutch beef, then cut a lean bit, boil it extremely tender, and put it hot under a press. When cold fold it in a sheet of paper, and it will keep in a dry place two or three months, ready for serving on bread and butter.—If a piece of beef is to be prepared for eating immediately, it should not weigh more than five or six pounds. Salt it thoroughly before it is to be put into the pot, take a coarse cloth, flour it well, put the meat into it, and fold it up close. Put it into a pot of boiling water, and boil it as another piece of salt meat of the same size, and it will be as salt as if it had been in pickle four or five days.

SALT COD. Soak and clean the piece intended to be dressed, and lay it all night in water, with a glass of vinegar. Boil it enough, then break it into flakes on the dish; pour over it parsnips boiled, beaten in a mortar, and boiled up with cream. Add to it a large piece of butter, rubbed in a little flour. Egg sauce may be sent up instead, or the parsnip root whole. The fish may also be boiled without flaking, and served with either of the sauces as above.

SALT FISH. Backlio, old ling, and tusk, are reckoned the best salt fish. Old ling and backlio, must be laid in water for ten or twelve hours, then taken out, and scaled very clean; wash the fish, and let it lay out of water till you want to use it; if it is the next day, it will be the better. When you dress it, put it into cold water, and let it do as gently as possible; let it be boiled so tender, that you may put a fork into any part of it without sticking, then it is enough. Lay a clean napkin over your dish, take up the fish, lay it upon the napkin, and throw the corners over each other. Send it to table with egg sauce in a basin, parsnips sliced, and butter and mustard in a boat.

SALT FISH WITH CREAM. Soak and boil some good barrel cod, till about three parts done. Divide it into flakes, put them into a saucepan with some cream, a little pepper, and a handful of parsley scalded and chopped. Stew it gently till tender, thicken the sauce with two or three yolks of eggs, and serve it up.

SALT FISH PIE. Boil a side of salt fish as you would for eating; cut a square bit out of the middle, about the bigness of your hand; take the skin off the other, and take out all the bones; mince this very small with six eggs boiled hard; season it with pepper, nutmeg, and beaten mace, then slice the crumb of French rolls thin into a pan, pour over it a quart of boiling milk, and let it stand to soak; in the mean time, make a good puff paste, and sheet the dish all over; have in readiness the quantity of two spoonfuls of parsley shred very fine, beat the bread well together, then put in the fish and eggs, and chopped parsley; stir all well together; melt about three quarters of a pound of butter, and stir it into the ingredients, with a gill of Mountain; pour this into the dish, lay the square piece of fish in the middle; lay on the lid, and bake it an hour, or a little more.—You may make ling, or stock-fish pie in this manner; but you are to observe, that all the skin is to be taken off, and not to put a piece whole into the pie, according to this receipt; but mince all the fish with the yolks of hard eggs, leaving out the whites, and adding a large spoonful of made mustard when you stir the ingredients together, before you put them into the pie.

SALT PORK. To a hundred weight of pork or beef, take ten pounds of common salt, and half a pound of saltpetre. Let the meat be well cleaned from those particles of blood which hang about it when cut into four pound pieces: this is best done by washing it in salt and water, or brine that has been used, provided it be sweet. Lay the meat in rows, and rub the upper side moderately with salt; then place another layer of meat, and repeat the operation as on the first layer. In this manner continue the same proportion of salt and saltpetre, till the whole quantity is heaped up in a tub, or some other vessel, not of lead, in order to preserve the pickle from issuing from it. In this state it must remain for three days, then turn it into another tub, sprinkling it with salt in the act of turning the meat. When all is turned and salted, let the pickle procured by the first salting, be slowly poured about the meat. In this state let it remain for a week, and it will be excellent for home use. If wanted for exportation, pack it in this state into casks. But as the greatest care is required for its preservation, when sent abroad, a layer of salt must first be put into the barrel, and then a layer of meat, till the cask is full, taking care to use the hand only in packing in the pieces. When the barrel is headed, the pickle must be filtered through a coarse cloth; and when perfectly fine, fill up the cask with the pickle to the bung hole. Let it remain in this state till the next day, in order to ascertain whether the cask be quite tight, and then bung it up. Beef or pork cured in this manner will not fail to keep any reasonable length of time. The too great rubbing of meat will not keep it the better, it frequently retards the operation of the salt by filling the outward pores of the meat only to the destruction of the middle of the piece, which frequently perishes.

SALTING OF BUTTER. After the butter is well worked up and cleared from the milk, it is ready for salting. The tub in which it is to be preserved being perfectly clean, should be rubbed in the whole inside with common salt; and a little melted butter should be poured into the cavity between the bottom and the sides, before the butter is put in. Although common salt is generally employed on this occasion, yet the following composition not only preserves the butter more effectually from taint, but also makes it look better, taste sweeter, richer, and more marrowy, than if it had been cured with common salt only. Take of best common salt two parts, saltpetre one part, lump sugar one part, and beat them up together in a mortar, so that they may be completely blended. To every pound of butter, add one ounce of this composition: mix it well in the mass, and close it up for use. Butter prepared in this manner will keep good for three years, and cannot be distinguished from that which is recently salted; but it does not taste well till it has stood a fortnight or three weeks. To preserve butter for winter use, take some that is fresh and good in the month of August or September, and put it into an unglazed jar, in layers about two inches thick, till the jar is full, within three inches of the top. Make a strong brine of salt and water, boil and skim it; and when it is quite cold, pour a sufficient quantity over the butter, so that the brine may be an inch deep. Tie paper over it, and set it in a cool place. When wanted for use, cut it no deeper than the first layer till that is all used. Then cut the second in the same manner, and so on to the bottom of the tub or jar. By this means there will be no more than a part of one layer that is not covered with the brine. To make it eat like fresh butter, dip each piece into water when it is cut out of the jar; or work it over again in fresh buttermilk or milk, and make it into shapes like fresh butter. It will eat much better with toast, than most of the fresh butter that is made in winter. It is a false idea, that butter, to be preserved for winter use, requires a greater quantity of salt: experience has proved the contrary. Butter salted in the common way, and put in pots with brine over the top, retains its flavour, and is better preserved than by an additional quantity of salt. One more observation on the preservation of butter is necessary. It is universally allowed that cleanliness is indispensible, but it is not generally suspected, that butter from being made in vessels or troughs lined with lead, or in glazed earthenware pans, which glaze is principally composed of lead, is too apt to be contaminated by particles of that deleterious metal. If the butter is in the least degree rancid, this can hardly fail to take place, and it cannot be doubted, that during the decomposition of the salts, the glazing is acted on. It is better therefore to use tinned vessels for mixing the preservative with the butter, and to pack it either in wooden vessels, or in jars of the Vauxhall ware, which being vitrified throughout, do not require an inside glazing.

SAMPHIRE. This should be boiled in plenty of water, with a good deal of salt in it. Put it in when the water boils, and let it boil till quite tender. Serve it up with melted butter.

SANDWICHES. Properly prepared, these form an elegant and convenient luncheon; but they have got much out of fashion, from the bad manner in which they are commonly made. They have consisted of any offal or odd ends, that cannot be sent to table in any other form, merely laid between slices of bread and butter. Whatever kind of meat is used however, it must be carefully trimmed from every bit of skin and gristle, and nothing introduced but what is relishing and acceptable. Sandwiches may be made of any of the following materials. Cold meat, poultry, potted meat, potted shrimps or lobsters, potted cheese; grated ham, beef, or tongue; anchovy, sausages, cold pork; hard eggs, pounded with a little butter and cheese; forcemeats, and curry powder. Mustard, pepper, and salt, are to be added, as occasion requires.

SAVOURY BEEF. The tongue side of a round of beef is best adapted for the purpose; and if it weighs about fifteen pounds, let it hang two or three days. Then take three ounces of saltpetre, one ounce of coarse sugar, a quarter of an ounce of black pepper, some minced herbs, and three quarters of a pound of salt. Incorporate these ingredients by pounding them together in a mortar; and if approved, add a quarter of an ounce of ginger. Take out the bone, and rub the meat well with the above mixture, turning it and rubbing it every day for a fortnight. When it is to be dressed, put it into a pan with a quart of water. Cover the meat with about three pounds of mutton suet chopped, and an onion or two minced small. Put the whole into a pan, cover it with a flour crust, and bake it in a moderate oven for six hours. Instead of baking it may be covered with water, and stewed very gently for about five hours; and when sent to table, cover the top of it with finely chopped parsley. The gravy will be excellent for sauce or soup, or making of soy, or browning; and being impregnated with salt, it will keep several days. That the suet may not be wasted, when the dish comes from the oven, take out the beef, and strain the contents of the pan through a sieve. Clarify the fat when cold, and it will do for frying. The meat should not be cut till it is cold, and then with a sharp knife to prevent waste, and keep it smooth and even. This is a most excellent way of preparing savoury beef for sandwiches, and for other elegant and economical purposes.

SAVOURY JELLY. If to put over cold pies, make it of a small bare knuckle of veal, or of a scrag of mutton. If the pie be of fowl or rabbit, the carcases, necks, and heads, added to any piece of meat, will be sufficient, observing to give it a consistence by adding cow heel, or shanks of mutton. Put the meat into a stewpan that shuts very close, adding a slice of lean ham or bacon, a faggot of different herbs, two blades of mace, an onion or two, a small bit of lemon peel, a tea-spoonful of Jamaica pepper bruised, and the same of whole pepper, with three pints of water. As soon as it boils skim it well, let it simmer very slowly till it is quite strong, and then strain it. When cold take off the fat with a spoon first, and then, to remove every particle of grease, lay on it a clean piece of blotting paper. If not clear, after being cold, boil it a few minutes with the whites of two eggs, but do not add the sediment. Pour it through a clean sieve, with a napkin in it, which has been dipped in boiling water, to prevent waste.

SAVOURY PIES. Few articles of cookery are more generally approved than relishing pies, if properly made; and there are various things adapted to this purpose. Some eat best cold, and in that case, no suet should be put into the forcemeat that is used with them. If the pie is either made of meat that will take more dressing, to make it quite tender, than the baking of the crust will allow; or if it is to be served in an earthen pie-form, the following preparation must be observed. For instance, take three pounds of a veiny piece of beef, that has fat and lean; wash it, and season it with salt, pepper, mace, and allspice, in fine powder, rubbing them in well. Set it by the side of a slow fire, in a stewpot that will just hold it. Add about two ounces of butter, cover it quite close, and let it just simmer in its own steam till it begins to shrink. When it is cold, add more seasoning, forcemeat, and eggs. If in a dish, put some gravy to it before baking: if in a crust only, the gravy must not be added till after it is cold, and in a jelly. Forcemeat may be put both under and over the meat, if preferred to balls.

SAVOURY RICE. Wash and pick some rice quite clean, stew it very gently in a small quantity of veal or rich mutton broth, with an onion, a blade of mace, pepper and salt. When swelled, but not boiled to a mash, dry it on the shallow part of a sieve before the fire, and either serve it dry, or put it in the middle of a dish, and pour hot gravy round it.

SAVOURY VEAL PIE. Make a good puff-paste, and sheet your dish; cut the veal into pieces, season it with pepper, mace, and nutmeg, finely beat, and a little salt; lay it into the crust, with lambstones, sweetbreads, the yolks of hard eggs, an artichoke bottom boiled, and cut in dice, and the tops of asparagus; put in about half a pint of water, lay pieces of butter over the top, put on the lid, and ornament it to your fancy. In a quick oven about an hour and an half will bake it. Make a caudle for it thus: take half a pint of strong veal broth, a gill of white wine, and the yolks of three eggs; set this over the stove, and keep it stirring; put in some grated nutmeg, and a little salt; when it boils, if there is any scum, take it off; pour in a gill of cream, keep it stirring till it simmers, then take the lid of your pie off carefully, and pour the caudle over it, shake it round, lay on the lid as exact as you can, and send it to table. You may do lamb this way.

SAVOURY VEGETABLES. Wash a dish with the white of eggs. Make several divisions with mashed potatoes and yolks of eggs mixed together and put on the dish, and bake it of a nice colour. In the first division put stewed spinach, in the second mashed turnips, in the third slices of carrots, in the fourth some button onions stewed in gravy, or any other kind of vegetables to make a variety.

SAVOY BISCUITS. Take six eggs, separate the yolks and whites, mix the yolks with six ounces of sugar finely powdered, and the rind of a grated lemon. Beat them together for a quarter of an hour, then whisk the whites up in a broad dish till they are well frothed, and mix them with the yolks, adding five ounces of flour well dried. Stir the whole well together; then, with a piece of flat ivory, take out the batter, and draw it along clean white paper to the proper size of the biscuit. Sift some sugar over them, and bake them in a very hot oven. They must however be carefully watched, for they are soon done, and a few seconds over the proper time will scorch and spoil them.

SAVOY CAKE. Put four eggs into a scale, and then take their weight in fine sugar, powdered and sifted, with the weight of seven eggs in flour well dried. Break the eggs, putting the yolks into one basin, and the whites into another. Mix with the yolks the sugar that has been weighed, a little grated lemon peel, and a little orange-flower water. Beat them well together for half an hour, then add the whites whipped to a froth, and mix in the flour by degrees, continuing to beat them all the time. Then put the batter into a tin well buttered, and bake it an hour and a half. This is a very delicate light cake for serving at table, or in a dessert, and is pretty when baked in a melon mould, or any other kind of shape. It may be iced at pleasure.

SAUCE FOR BOILED MEAT. The sauces usually sent to table with boiled meat, not poured over the dish, but put into boats, are the following. Gravy, parsley and butter, chervil, caper, oyster, liver and parsley, onion, celery, shalot, and curry. The ingredients for compound sauces should be so nicely proportioned, that no one may be predominant, but that there may be an equal union of the combined flavours. All sauces should be sent to table as hot as possible, for nothing is more unsightly than the surface of a sauce in a frozen state, or garnished with grease on the top.

SAUCE FOR BRAWN. Take a peck of bran, seven gallons of water, a pound of salt, a sprig of bay and rosemary. Boil the whole half an hour, strain it off, let it stand till it is cold, and then put it in the brawn.

SAUCE FOR CARP. Rub half a pound of butter with a tea-spoonful of flour, melt it in a little water, and add nearly a quarter of a pint of thick cream. Put in half an anchovy chopped fine, but not washed; set it over the fire, and as it boils up, add a large spoonful of real India soy. If that does not give it a fine colour, add a little more. Turn it into the sauce tureen, and put in some salt and half a lemon. Stir it well to keep it from curdling.

SAUCE FOR CHICKENS. An anchovy or two boned and chopped, some parsley and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or mushroom ketchup. These mixed together will make a good sauce for cold chicken, partridge, or veal.

SAUCE FOR CHOPS. To make a relishing sauce for steaks or chops, pound an ounce of black pepper, and half an ounce of allspice, with an ounce of salt, and half an ounce of scraped horseradish, and the same of shalot peeled and quartered. Put these ingredients into a pint of mushroom ketchup, or walnut pickle; let them steep for a fortnight, and then strain off the liquor. A tea-spoonful or two mixed with the gravy usually sent up for chops and steaks, or added to thick melted butter, will be found an agreeable addition.

SAUCE FOR FISH. Simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion, a little horseradish, and the following spices lightly bruised: four cloves, two blades of mace, and half a tea-spoonful of black pepper. When the onion becomes tender, chop it small, with two anchovies, and boil it for a few minutes with a spoonful of ketchup. Beat the yolks of three eggs, strain them, and mix the liquor with them by degrees. When well mixed, set the saucepan over a gentle fire, keeping the basin in one hand, into which toss the sauce to and fro, and shake the saucepan over the fire that the eggs may not curdle. The sauce must not be boiled, but made hot enough to give it the thickness of melted butter.—The following sauces for fish will be found excellent.—Lobster sauce. Take a lobster, bruise the body and spawn, that is in the inside, very fine, with the back of a spoon, mince the meat of the tail and claws small, melt your butter of a good thickness, put in the bruised part, and shake it well together, then put in the minced meat with a very little nutmeg grated, and a spoonful of white wine; let it just boil up, and pour it into boats, or over your fish.—Shrimp sauce. Put half a pint of shrimps, clean picked, into a gill of good gravy; let it boil up with a lump of butter rolled in flour, and a spoonful of red wine.—Oyster sauce. Take a pint of oysters that are tolerably large; put them into a saucepan with their own liquor, a blade of mace, a little whole pepper, and a bit of lemon peel; let them stew over the fire till the oysters are plump; pour all into a clean pan, and wash them carefully, one by one, out of the liquor; strain about a gill of the liquor through a fine sieve, add the same quantity of good gravy, cut half a pound of fresh butter in pieces, roll up some in flour, and then put all to your oysters; set it over a clear fire, shake it round often till it boils, and add a spoonful of white wine: let it just boil, and pour it into your bason or boat.—Anchovy sauce. Strip an anchovy, bruise it very fine, put it into half a pint of gravy, a quarter of a pound of butter rolled in flour, a spoonful of red wine, and a tea-spoonful of ketchup; boil all together till it is properly thick, and serve it up.—Another. Half a pint of water, two anchovies split, a clove, a bit of mace, a little lemon peel, a few peppercorns, and a large spoonful of red wine; boil all together, till your anchovy is dissolved; then strain it off, and thicken it with butter rolled in flour. This is the best sauce for skate, maid, or thornback.

SAUCE FOR FISH PIES. Take equal quantities of white wine, not sweet; of vinegar, oyster liquor, and mushroom ketchup. Boil them up with an anchovy, strain the liquor, and pour it through a funnel into the pie after it is baked. Or chop an anchovy small, and boil it up with three spoonfuls of gravy, a quarter of a pint of cream, and a little butter and flour.

SAUCE FOR FOWLS. Cut up the livers, add slices of lemon in dice, scalded parsley, some hard eggs, and a little salt. Mix them with butter, boil them up, and pour the sauce over the fowls. This will be found an excellent sauce for rabbit or fowl, especially to hide the bad colour of fowls. Or boil some veal gravy, with pepper and salt, the juice of a Seville orange and a lemon, and a little port wine. Pour it into the dish, or send it up in a boat.

SAUCE FOR GOOSE. Mix a table-spoonful of made mustard, and half a tea-spoonful of cayenne, in a glass and a half of port wine. Heat and pour it hot into the inside of a roast goose when it is taken up, by a slit made in the apron. What is sauce for a goose will not make bad sauce for a duck. It must be understood that this is not adapted to green geese or ducklings.

SAUCE FOR HASHES. Chop the bones and fragments of the joint, put them into a stewpan, and cover them with boiling water. Add six peppercorns, the same of allspice, a handful of parsley, half a head of celery cut in pieces, and a small sprig of savoury, lemon thyme, or sweet marjoram. Cover it up, and let it simmer gently for half an hour. Slice half an ounce of onion, put it into a stewpan with an ounce of butter, and fry it over a quick fire for two or three minutes, till it takes a little colour. Thicken it with flour, and mix with it by degrees the gravy made from the bones. Let it boil very gently for a quarter of an hour, till it acquires the consistence of cream, and strain it through a fine sieve into a basin. Return it to the stewpan, season it a little, and cut in a few pickled onions, walnuts, or gherkins. Add a table-spoonful of ketchup or walnut pickle, or some capers and caper liquor, or a table-spoonful of ale, a little shalot, or tarragon vinegar. Cover the bottom of the dish with sippets of bread, to retain the gravy, and garnish with fried sippets. To hash meat in perfection, it should be laid in this gravy only just long enough to get properly warmed through.

SAUCE FOR LENT. Melt some butter in a saucepan, shake in a little flour, and brown it by degrees. Stir in half a pint of water, half a pint of ale, an onion, a piece of lemon peel, two cloves, a blade of mace, some whole pepper, a spoonful of ketchup, and an anchovy. Boil it all together a quarter of an hour, strain it, and it will make good sauce for various dishes.

SAUCE FOR LOBSTER. Bruise the yolks of two hard boiled eggs with the back of a wooden spoon, or pound them in a marble mortar, with a tea-spoonful of water, and the soft inside and the spawn of the lobster. Rub them quite smooth with a tea-spoonful of made mustard, two table-spoonfuls of salad oil, and five of vinegar. Season it with a very little cayenne, and some salt. Tarragon vinegar, or essence of anchovy, may be added occasionally.

SAUCE FOR MINCED VEAL.

Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stewpan. Add a pint and a half of weak broth, a small onion, a little grated or finely minced lemon peel, half a tea-spoonful of salt, and a blade of pounded mace. Thicken it with a table-spoonful of flour rubbed into half an ounce of butter, stir it into the broth, and let it boil gently for about half an hour. Strain it through a tammis or sieve, and it is ready to put to the veal to warm up, which is to be done by placing the stewpan by the side of the fire. Squeeze in half a lemon, cover the bottom of the dish with sippets of toasted bread cut into triangles, and garnish the dish with slices of ham or bacon. A little basil wine gives an agreeable vegetable relish to minced veal.

SAUCE FOR PARTRIDGE.

Rub down in a mortar the yolks of two eggs boiled hard, an anchovy, two dessert-spoonfuls of oil, three of vinegar, a shalot, cayenne if approved, and a tea-spoonful of mustard. All should be pounded before the oil is added, and strained when done. Shalot vinegar is preferable to the shalot.

SAUCE FOR POULTRY. Wash and pick some chervil very carefully, put a tea-spoonful of salt into half a pint of boiling water, boil the chervil about ten minutes, drain it on a sieve, mince it quite fine, and bruise it to a pulp. Mix it by degrees with some good melted butter, and send it up in a sauce boat. This makes a fine sauce for either fish or fowl. The flavour of chervil is a strong concentration of the combined taste of parsley and fennel, but is more aromatic and agreeable than either.

SAUCE FOR QUAILS. Shred two or three shalots, and boil them a few minutes in a gill of water, and half a gill of vinegar. Add to this a quarter of a pint of good gravy, and a piece of butter rolled in flour. Shake it over the fire till it thickens, and then serve it in the dish with roast quails, or any other small birds.

SAUCE ROBART. This is a favourite sauce for rump steaks, and is made in the following manner. Put a piece of butter, the size of an egg, into a saucepan; and while browning over the fire, throw in a handful of sliced onions cut small. Fry them brown, but do not let them burn. Add half a spoonful of flour, shake the onions in it, and give it another fry. Then put four spoonfuls of gravy, some pepper and salt, and boil it gently ten minutes. Skim off the fat, add a tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon. Boil it all together, and pour it round the steaks, which should be of a fine yellow brown, and garnished with fried parsley and lemon.

SAUCE FOR STEAKS. When the steaks are taken out of the fryingpan, keep back a spoonful of the fat, or put in an ounce of butter. Add flour to thicken it, and rub it well over the fire till it is a little browned. Then add as much boiling water as will reduce it to the consistence of cream, and a table-spoonful of ketchup or walnut pickle. Let it boil a few minutes, and pour it through a sieve upon the steaks. To this may be added a sliced onion, or a minced shalot, with a glass of port wine. Broiled mushrooms are favourite relishes to beef steaks. Garnish with finely scraped horseradish, pickled walnuts, or gherkins.

SAUCE FOR VEAL. Mince any kind of sweet herbs with the yolks of two or three hard eggs. Boil them together with some currants, a little grated bread, pounded cinnamon, sugar, and two whole cloves. Pour the sauce into the dish intended for the veal, with two or three slices of orange.

SAUCE FOR WILD FOWL. Simmer a tea-cupful of port wine, the same quantity of good meat gravy, a little shalot, a little pepper and salt, a grate of nutmeg, and a bit of mace, for ten minutes. Put in a piece of butter, and flour; give it all one boil, and pour it through the birds. In general they are not stuffed as tame fowl, but may be done so if approved.

SAUSAGES. Chop fat and lean pork together, season it with sage, pepper, salt, and two or three berries of allspice. Half fill some hog's guts that have been soaked and made extremely clean; or the meat may be kept in a very small pan closely covered, and so rolled and dusted with a very little flour before it is fried. The sausages must be pricked with a fork before they are dressed, or they will burst in the frying. Serve them on stewed red cabbage, or mashed potatoes put in a form, and browned with a salamander.—The following is the way of making excellent sausages to eat cold. Season some fat and lean pork with salt, saltpetre, black pepper, and allspice, all in fine powder. Rub the mixture into the meat, and let it lie in pickle for six days. Then cut it small, and mix with it some shred shalot or garlic, as fine as possible. Have ready an ox-gut that has been scoured, salted, and well soaked, and fill it with the above stuffing. Tie up the ends, and hang it to smoke as you would hams, but first wrap it in a fold or two of old muslin. It must be high dried. Some choose to boil it, but others eat it without boiling. The skin should be tied in different places, so as to make each link about eight or nine inches long.

SAUSAGES WITH APPLES. Fry some sliced apples with the sausages, till they are of a light brown. Lay the sausages in the middle of the dish, and the apples round them. Or fry them without apples, and serve them up on fried bread, with mashed potatoes. Or put the sausages into boiling water, simmer them about five minutes, and serve them up with poached eggs, or roasted potatoes.

SCALDS. When a burn or scald is trifling, and occasions no blister, it is sufficient to put a compress of several folds of soft linen upon it, dipped in cold water, and to renew it every quarter of an hour till the pain is entirely removed. When a burn or scald blisters, a compress of fine linen spread over with soft pomatum should be applied to it, and changed twice a day. If the skin is burnt through, and the flesh under it injured, the same pomatum may be applied; but instead of a compress of linen, it should be spread upon a piece of soft lint, applied directly over it, and this cover with a slip of simple adhesive plaster. For an extensive burn or scald, skilful advice should immediately be obtained, as it always endangers the life of the sufferer. A linen rag dipped in laudanum, or spread thick with honey, will be sufficient in ordinary cases. The pomatum proper, where any serious injury has been sustained, is made in the following manner. Take an ounce of the ointment called nutritum, the yolk of a small egg, or the half of a large one, and mix them well together. The nutritum may easily be made by rubbing two drains of cerus, or white lead, with half an ounce of vinegar, and three ounces of common oil, and mixing them well together. If the ingredients for making nutritum are not at hand, to make the pomatum, one part of wax should be melted with eight parts of oil, and the yolk of an egg added to two ounces of this mixture. A still more simple application, and sooner prepared, is to beat up a whole egg with two spoonfuls of sweet oil, free from any rankness. When the pain of the burn and all its other symptoms have nearly subsided, it will be sufficient to apply the following plaster. Boil together to a proper consistence, half a pound of oil of roses, a quarter of a pound of red lead, and two ounces of vinegar. Dissolve in the mixture three quarters of an ounce of yellow wax, and one dram of camphor, stirring the whole well together. Take it off the fire, and spread it upon sheets or slips of paper, of any size that may be most convenient. For an adhesive plaster, melt four ounces of white wax, and add one or two spoonfuls of oil. Dip into this mixture, slips of moderately thin linen, and let them dry; or spread it thin and evenly over them.—The following is a highly esteemed method of curing scalds or burns. Take half a pound of alum in powder, dissolve it in a quart of water; bathe the burn or scald with a linen rag wet in this mixture; then bind the wet rag thereon with a slip of linen, and moisten the bandage with the alum water frequently, without removing it, in the course of two or three days. A workman who fell into a copper of boiling liquor, where he remained three minutes before taken out, was immediately put into a tub containing a saturated solution of alum in water, where he was kept two hours; his sores were then dressed with cloths and bandages, wet in the above mixture, and kept constantly moistened for twenty-four hours, and in a few days he was able to return to business.—The application of vinegar to burns and scalds is to be strongly recommended. It possesses active powers, and is a great antiseptic and corrector of putrescence and mortification. The progressive tendency of burns of the unfavourable kind, or ill-treated, is to putrescence and mortification. Where the outward skin is not broken, it may be freely used every hour or two; where the skin is broken, and if it gives pain, it must be gently used. But equal parts of vinegar and water, in a tepid state, used freely every three or four hours, are generally the best application, and the best rule to be directed by.—House-leek, either applied by itself, or mixed with cream, gives present relief in burns, and other external inflammations.