To Make Sauce For Bouilli

Chop a boiled carrot, some parsley, two or three pickled cucumbers, and a few pickled mushrooms : put this into a saucepan, with a pint of good stock, and a spoonful of good mushroom catchup; season it with pepper and salt, and a little Cayenne; put the bouilli on a dish, pour sauce on it, and send it to table.

Soup Cressey

Grate four carrots, a few sliced onions, and cut lettuce; put them all into a stewpan, with a bit of butter; put a pint of lentils on the top of the roots, and add a pint of good stock; let it simmer for half an hour, then fill it up with the stock ; let it boil gently for an hour, then put in the crumb of two French rolls; when well soaked, rub it all through a tammy: have a little rice boiled in stock to put in the tureen.

Giblet Soup A La Tortue

Scald four sets of giblets, bone the pinions, feet, and heads, cut the necks into pieces about one inch long, cut the gizzard into about eight pieces, (the livers leave out, as they make- a good dish for the second course;) put them on to blanch, take them off when they have had one boil, throw them into cold water, and wash them as clean as possible; put them into a small soup-pot, with about two quarts of best stock; put them on a stove, let them boil gently till tender, put about a quarter of a pound of butter into a stewpan, with chopped shalots, knotted and sweet marjoram, a little basil, about a quarter of a pound of lean hum, cut very fine, and two onions chopped, a handful of parsley chopped, and squeezed dry, and about half a pint of stock ; put it on a slow stove for an hour, then put as much flour as will dry up the butter, and add the stock which the giblets were boiled in, and a pint of Madeira ; let i,t boil a few minutes, then rub it through a tammy, and put it to the giblets; squeeze a Seville orange, and add a little sugar, and a small quantity of Cayenne pepper.

Mock Turtle

Scald a calf's head with the skin on, saw it in two, take out the brains, tie the head up in a cloth, and let it boil for one hour; then take the meat from the bones, cut it into small square pieces, and throw them into cold water, to wash them clean; then put the meat into a stewpan, with as much good stock as will cover the meat; let it boil gently for an hour, or until quite tender ; then take it off the fire, put about half a pound of butter into a stewpan, and half a pound of lean ham, cut very fine, some chopped parsley, sweet marjoram, knotted ditto, basil, three onions, chopped mushrooms, and shalots;* put a pint of stock to the herbs and butter, put them on a slow stove, and let them simmer for two hours; put as much flour as will dry up the butter; add stuck accordingly, so as to make two tu-u reens ; also add a bottle of Madeira : let it boil a few minutes, rub it through a tammy, and put it to the calf's head ; put force-meat balls and egg balls; season it with Cayenne pepper, and a little salt, if wanted; squeeze two Seville oranges and one lemon, a little fine spice, and sugar to make it palatable.

• Both shalots and thyme must be used with cau-tion; a very small quantity of either is sufficient for any dish: indeed some Cooks leave them out entirely.