refully attended to and skimmed, and one hour and a half
before dinner put in a bottle of Madeira wine, and nearly half a bottle
of brandy, keeping it continually boiling gently, and skimming it, then
take a basin, put a little cayenne into it, with the juice of six lemons
squeezed through a sieve. When the dinner is wanted, skim the turtle,
stir it well up, and put a little salt, if necessary; then stir the
cayenne and lemon juice in, and ladle it into the tureen. This receipt
will answer for a turtle between fifty and sixty pounds.

CHICKEN BROTH.

The _chicken broth_ was brought at nine;
He then arose to ham and wine,
And, with a philosophic air,
Decided on the bill of fare.

Take the remaining parts of a chicken from which panada has been made,
all but the rump; skin, and put them into the water it was first boiled
in, with the addition of a little mace, onion, and a few pepper-corns,
and simmer it. When of a good flavor, put to it a quarter of an ounce of
sweet almond beaten with a spoonful of water; boil it a little while,
and when cold take off the fat.

FISH.

TO STEW FISH WHITE.

His soup scientific,--his _fishes_ quite prime;
His pates superb, and his cutlets sublime.
MOORE.

Let your fish be cleaned and salted; save your melts or kows. Cut three
onions and parsley root, boil them in a pint of water; cut your fish in
pieces to suit; take some clever sized pieces, cut them from the bone,
chop them fine, mix with them the melts, crumbs of bread, a little
ginger, one egg well beaten, leeks, green parsley, all made fine; take
some bread, and make them in small balls; lay your fish in your stewpan,
layer of fish and layer of onions; sprinkle with ginger, pour cold water
over to cover your fish; let it boil till done, then lay your fish
nicely on a dish. To make the sauce, take the juice of a large lemon and
yolk of an egg, well beaten together, teaspoonful of flour; mix it
gradually with half a pint of the water the fish was done in, then with
all your water put in your balls; let it boil very quick; when done
throw the balls and gravy over your fish.

ANOTHER WAY TO STEW FISH.

Behold, the dishes due appear!
_Fish_ in the van, beef in the rear.
Ah! all the luxury of fish,
With scalding sauce.

Boil six onions in water till tender, strain, and cut them in slices.
Put your fish, cut in slices, in a stewpan with a quart of water,